I did not film this knowing what was about to happen to the World, so maybe it will help some of you that may have a craving and some of these things lying around the house! Also thanks to everyone that has been joining in with the cookalongs each day, it is really helping us stay sane. Take care guys x Full recipe / write up barrylewis.net/recipe/5-emergency-microwave-mug-desserts/ Check out my kickstarter campaign to support me with my own kitchen gadget range! www.kickstarter.com/projects/mrbarrylewis/help-grow-my-kitchen-gadget-range
Yum I want to try all of these I know that feeling when you just want to eat cake all day hahaha might try making scones or the banoffee pie when I can get some more ingredients.Thnk you you and your family have kept me so positive with your cooking shows and it's really helped me to deal with the boredom keep up the good work.big hugs stay safe,
Back when the mug cake stuff started being popular, I found that the large wide soup-mugs the mother has were great for these cakes cos they wouldn't ooze out over the sides as they had room to expand, so top tip there, use a wide mug if you can... :)
We have about a million really oversized mugs from back when our kids were young and we used to order clothes from sports direct. They always send a blimin mug even if you tick the box asking them not to, and those mugs are way too big for any normal drink. They really came into their own when the mug cake trend hit!
Another interesting fact you might want to know: Reducing the power setting on your microwave does not reduce the power. As example: When you set your microwave from 800W down to 400W it still nukes your food with 800W, but just half of the time. The radiation itself is on full power for like 15 seconds, then off for 15 seconds, then again on for 15 seconds and so on. So only on average over time the power is 400W. Why is this important? When you want to microwave something in a controlled manner that might foam up, burn or bubble over very quickly, reducing the power won't help. Especially with short cooking times. As the food will receive the full power for several seconds no matter what. And this time still might be enough to burn or bubble over your item. Always watch your sesitive items in the microwave. Reducing the power from eg 1200W to 800W it does not really behave like a 800W microwave, but like a 1200W machine that's on for 20 seconds, off for 10 seconds. (For any tech-people: The power is pulse width modulated (PWM) with the frequency being very low.)
Then you should just use lower power option and higher time for the "off" time to be higher, just not to open microwave every time it rises. For example you can choose not 600 but 200 watts, so "off" time would be lower than "on" time for 800 watts microwave (for example, 2 seconds on and 6 seconds off), so it would act the same as if you was opening it each couple of seconds
They all look scrumptious, I'd love to bake at least one of these! Especially the "sticky toffee" gingerbread! Thank you for your hard work and your contagious enthousiasm, it is quite needed in these trying times!
I find that the small soup mugs w/handle work much better. They cook more evenly because you have a wider flat surface and you don't have the problem of spillover. If you don't find those, then use a mug that's not tapered at the bottom.
Microwave ovens sometimes have Grill function, if your microwave has such option, you could use it to cook small batches of food (except it's only cooking from the top, so maybe it's better to use mixed mode - microwaves + grill, so microwaves would cook from the inside and grill from outside :)
I made the chocolate chip cookie today. Figured I'd use the whole egg and not just the yolk which made them kind of fluffy; somewhere between a cookie and a cake. I tripled the recipe and used 3 glass goblets. Microwaved 1.5 minutes each in my 1000 watt. Sprinkled more chocolate chips on top after cooking to melt. They're cooling now and looking delicious 👌. Thanks for the recipe Barry!
@@kiyobot123 it wouldn’t have turned out right if it was golden syrup ...and you could see the yolks ..last I checked golden syrup didn’t have yolks ....
Barry Lewis Hope you all are safe and well 😊 and I’m so glad you’re doing the “bake with me” series every morning. I’ve caught it once live but have done two of the recipes along with the playback and it’s really made my day 💕
Carina Sophie I even use silicone cupcake cups with just a small amount, they work perfectly too, sometimes in wide mugs or a ramekin it sinks in the middle
My favorite is 3 bourbons an half a mug of milk. Break the bourbons up into bits. Microwave and stir occasionally until it thickens. Let it cool a bit and you have super simple, slighty crappy hot chocolate pudding thing. Works a treat. Courtesy of Big Clive (although I am sure he probably didn't invent it).
Because comments like this is how he gets 'interactions' on his videos, which YT likes, so they will push him up higher in the algorhythms. He purposefully does things just slightly off or wrong (like using very obviously way too small cups, or making errors in his recipes) so that he'll get comments, which makes YT think that people like the content, so they push it to more people to watch. If you watch more of these types from him, it becomes really obvious that he purposefully does it. It's been like that for over a year. Sometimes he'll actually explain it correctly, but then does it wrong himself, without ever acknowledging in the video (either by audio or otherwise) that he did something else than he said he was going to do. It's an easy way to make people laugh at the video, that he's 'being a goof' or something, and also to influence his YT rankings and ratings.
I make mug cakes and brownies all the time! Using a 10oz/300ml mug is a mess waiting to happen. Using a 16oz (475ml?) mug makes it much easier and a lot less messy! Also, you can use cooking oil instead of butter, or use soft/not melted butter, so you don't cook the egg.
I've tried a lot of mug chocolate chip cookies, and I must say, your recipe is the best! The other ones still came out very cakelike, but yours really tasted like a cookie! Well done!
Just made sticky toffee one for breakfast and I didnt have caramel or toffee syrup so I used agave syrup(because it tastes like caramel to me) and oh my gosh that was my best breakfast in a looooong time. But was also super filling !!
So Barry, you should probably read a baking book called Ratio, by Mark Ruhlmann. He distills the baking knowledge of culinary school into a single page. Ultimately anything like bread or cake or cookies is just a ratio of ingredients: you can scale it up or down as much as you like and as long as you follow the correct ratio you get the desired output. You'll probably find it very interesting, and it's a quick read. Once you understand it, you can just look at the chart on the cover and whip up baked goods to taste of any volume you desire. Also, since a microwave works by penetrating the food to cook it, things in a taller mug will cook more quickly because they have more surface area and less depth than things in a shorter mug.
Oh my god, it's been so long since I've seen a flake! I'm severely allergic to nuts so when I was little that was the only chocolate I could eat and it's soooo amazing!
My favorite microwave mug cake is: 1 egg 1 tablespoon of cocoa powder 1/4 cup of icing sugar/powdered sugar. Mix well and microwave for 1 1/2 minutes and CHOCHOLATE CAKE!!!!! I top it with either a spoon of peanut butter, Nutella or whipped topping. TOTALLY STONKIN!!!!
@@vanessafaye1324 they already have but they moved into their dream house and they are building a new kitchen for filming. They are doing live streams at 1 PM uk time tommorow
if you put something like a flake in the middle of the batter for that ice cream one would you think it would stay in the core of the cake as it cooks?
Hay Barry Sheridan from Melbourne Australia your microwave cup cakes look so yum the one you did in the icecream cones reminds me of when I was a kid in the 70's do you remember you could buy marshmallow filled icecream cones they would have 100's and 1000's sprinkled on top they were the best all the bakeries use to sell then then getting into the 80's the supermarkets would sell them in bags can you make them please and maybe pipe the marshmallow in the cones as they never did that it was meant to look like a scope of icecream in a cone yum
Hey! Wondering if you could do a baking substitution video. A lot of people in the USA at least have trouble finding white flour, eggs or butter. I have wheat flour and corn meal but most of my baked goods are coming out dense!
That's because wheat and corn meal are more dense. You could try sifting it first and folding in ingredients also whip your egg whites without the yolks and it might help.
If the mug batter goes over halfway up the mug, you either need a bigger mug or to seperate into 2 mugs, allows room for rising, and prevents overflow, and for cream or icecream when you serve
I think using blender might be faster.. Also... You can bake in most mugs in your oven... It might be less waste and it might even be faster. Idn. I put about 1tsp of butter with about 1/3 cup of hot water and add in about 3 tbsp of any Box mix. You can then push a tsp of PB or Nutella in the middle Nuke on high till desired... I keep chocolate box mix in a sealed can on the counter... It makes it quick.
MIX with a FORK. Faster, easier, less mess, better mix. AND, use a bigger mug, even a bowl or a large glass heat-proof measure so it doesn't all spill over.
Anyone else think that Barry started out a few years back , he looked like Jamie Oliver. Now he's beginning to look like Gordon Ramsey? ?. Please take that as a compliment Barry , I mean no offence. ..........both chefs are legend's
Re - melting butter in the microwave without exploding it: use the defrost setting and go a bit longer than usual. Also works for melting chocolate in one go without burning it.
if you are not filling the mug too much with dough (for example, less then half of mug's height for cakes) then it's not going to overfill and be messy :) Or you could just use bigger volume cup for the same amount of batter
![ATEEZ(에이티즈) - [GOLDEN HOUR : Part.2] Preview](http://i.ytimg.com/vi/X4PfgRPBUVo/mqdefault.jpg)
I did not film this knowing what was about to happen to the World, so maybe it will help some of you that may have a craving and some of these things lying around the house! Also thanks to everyone that has been joining in with the cookalongs each day, it is really helping us stay sane. Take care guys x
Full recipe / write up barrylewis.net/recipe/5-emergency-microwave-mug-desserts/
Check out my kickstarter campaign to support me with my own kitchen gadget range! www.kickstarter.com/projects/mrbarrylewis/help-grow-my-kitchen-gadget-range
Yum I want to try all of these I know that feeling when you just want to eat cake all day hahaha might try making scones or the banoffee pie when I can get some more ingredients.Thnk you you and your family have kept me so positive with your cooking shows and it's really helped me to deal with the boredom keep up the good work.big hugs stay safe,
Bless you Barry for being such a happy presence, it never gets old
Why didn't you use bigger mug so dosent overflow or not fill it up so much
Barry Lewis we miss that kitchen 😪
I love to make mugcakes, but most of the times I use eggfree recipes, because they taste quite eggy with one egg per mug.
Barry Lewis is just an absolute child's inner heart, and we watch and love him for it.
Makes me wonder why there are people out there who click the dislike button.
If your mug cakes explode over the sides like that then the mugs are too small. That's definitely not normal. 😂
Back when the mug cake stuff started being popular, I found that the large wide soup-mugs the mother has were great for these cakes cos they wouldn't ooze out over the sides as they had room to expand, so top tip there, use a wide mug if you can... :)
I can attest to this.. I use soup mugs and they work great for me. Also have wide mugs and use those as well and don't have any probs. :)
My daughter drop my soup mug I gutted perfect for my brownies
We have about a million really oversized mugs from back when our kids were young and we used to order clothes from sports direct. They always send a blimin mug even if you tick the box asking them not to, and those mugs are way too big for any normal drink. They really came into their own when the mug cake trend hit!
I've heard that mug cakes shouldn't be cooked in something too wide because the narrow mugs help keep the steam in. Do yours cook normally?
I actually have ramekins now so I use them sometimes XD
Another interesting fact you might want to know:
Reducing the power setting on your microwave does not reduce the power.
As example: When you set your microwave from 800W down to 400W it still nukes your food with 800W, but just half of the time. The radiation itself is on full power for like 15 seconds, then off for 15 seconds, then again on for 15 seconds and so on. So only on average over time the power is 400W.
Why is this important? When you want to microwave something in a controlled manner that might foam up, burn or bubble over very quickly, reducing the power won't help. Especially with short cooking times. As the food will receive the full power for several seconds no matter what. And this time still might be enough to burn or bubble over your item.
Always watch your sesitive items in the microwave. Reducing the power from eg 1200W to 800W it does not really behave like a 800W microwave, but like a 1200W machine that's on for 20 seconds, off for 10 seconds.
(For any tech-people: The power is pulse width modulated (PWM) with the frequency being very low.)
Sebastian Rietig used this tecnique every time I make hot dense cocoa in the mug, no spillage this way
Then you should just use lower power option and higher time for the "off" time to be higher, just not to open microwave every time it rises. For example you can choose not 600 but 200 watts, so "off" time would be lower than "on" time for 800 watts microwave (for example, 2 seconds on and 6 seconds off), so it would act the same as if you was opening it each couple of seconds
Sebastian Rietig That’s good info. Thank you.
There are some exceptions to this, for example many panasonic microwaves use an inverter to actually modulate the power.
Alton Brown did the “unnecessary salt bae” thing on his quarantine kitchen. He didn’t mention you by name, but that he knew you did it!!!
Lol yeah
Yeah I saw that too lol
Need some Babish™ Tiny Whisks for mug mixing.
Or use a fork.
@@rolfs2165 true
Rolf S do you mean.. a wangjangler
I was about to comment about this 😂
You broke my heart using lemon extract for the icing when you had that fresh lemon right there!
I love barry lewis. He cracks me up and i like that his recipes are family friendly.
They all look scrumptious, I'd love to bake at least one of these! Especially the "sticky toffee" gingerbread!
Thank you for your hard work and your contagious enthousiasm, it is quite needed in these trying times!
Hope you and your family is doing well. Through these terrible times. ☺️
Yes not good times, but we are enjoying doing the live streams each day
@@mrbarrylewis Keep doing them, we all love them, as we can see, you and your kids love doing it too!😋
@@mrbarrylewis are the streams on RUclips or Twitch? I'm not getting notifications!!
Barry is still determined to keep salt bae alive isn't he 😂
I find that the small soup mugs w/handle work much better. They cook more evenly because you have a wider flat surface and you don't have the problem of spillover. If you don't find those, then use a mug that's not tapered at the bottom.
YES! I don’t have an oven in my student flat and I miss baking so much. Hopefully this’ll scratch that itch 🙌🏻
Microwave ovens sometimes have Grill function, if your microwave has such option, you could use it to cook small batches of food (except it's only cooking from the top, so maybe it's better to use mixed mode - microwaves + grill, so microwaves would cook from the inside and grill from outside :)
These look good. But you really should use a larger mug for some of them.
YOU SHOULD DO THE MINI FOOD AGAIN I loved that
I made the chocolate chip cookie today. Figured I'd use the whole egg and not just the yolk which made them kind of fluffy; somewhere between a cookie and a cake. I tripled the recipe and used 3 glass goblets. Microwaved 1.5 minutes each in my 1000 watt. Sprinkled more chocolate chips on top after cooking to melt. They're cooling now and looking delicious 👌. Thanks for the recipe Barry!
3 eggs 1 cup? Surely that's overkill lol
I think it was syrup
2 girls 1 cup. Now that was overkill!
I don't think those are eggs
Yup. Golden syrup. Confirmed.
@@kiyobot123 it wouldn’t have turned out right if it was golden syrup ...and you could see the yolks ..last I checked golden syrup didn’t have yolks ....
Love these videos Barry and they always make me laugh 😊 Thanks for the entertainment during the quarantine
No worries, take care
Barry Lewis Hope you all are safe and well 😊 and I’m so glad you’re doing the “bake with me” series every morning. I’ve caught it once live but have done two of the recipes along with the playback and it’s really made my day 💕
Boston in the intro is just sooo adorable
Just use a bigger mug or make less dough. I’ve made so many microwave cakes and it never made a mess 😁
Carina Sophie I even use silicone cupcake cups with just a small amount, they work perfectly too, sometimes in wide mugs or a ramekin it sinks in the middle
Anyone see that egg shell float by while he was stiring that first cake
Man that first cake was a wreck
@@AltimaNEO so much so that he called it a sticky toffe pudding on the thumbnail
It's not just egg shell. He dumped eggs into hot butter, so a bunch of that is cooked egg. Absolutely botched that.
Making a mug ginger bread cake for breakfast this morning! Thank you for the inspiration during these hard times!
My favorite is 3 bourbons an half a mug of milk. Break the bourbons up into bits. Microwave and stir occasionally until it thickens. Let it cool a bit and you have super simple, slighty crappy hot chocolate pudding thing. Works a treat. Courtesy of Big Clive (although I am sure he probably didn't invent it).
Why don't use bigger mug so dosent overflow
Yes, I was thinking that, use a slightly bigger cup/mug to allow for 'rise room', or slightly reduce the volume of ingredients in the ones being used.
I think his issue might be in that he's using self-rising flour... I've never had a mug cake bubble that much when I use all-purpose flour!
Because comments like this is how he gets 'interactions' on his videos, which YT likes, so they will push him up higher in the algorhythms. He purposefully does things just slightly off or wrong (like using very obviously way too small cups, or making errors in his recipes) so that he'll get comments, which makes YT think that people like the content, so they push it to more people to watch. If you watch more of these types from him, it becomes really obvious that he purposefully does it. It's been like that for over a year. Sometimes he'll actually explain it correctly, but then does it wrong himself, without ever acknowledging in the video (either by audio or otherwise) that he did something else than he said he was going to do.
It's an easy way to make people laugh at the video, that he's 'being a goof' or something, and also to influence his YT rankings and ratings.
@@KiaZiShiru glad some people laugh because it's not funny to me it makes it impossible to take him or anything he makes seriously
Have to admit it’s strange seeing the kitchen after then live streams
Thank you so much for still doing videos + live-streams! Being stuck at home has made my depression super bad but your videos always cheer me up ☺️
Thanks Barry for posting a video! Nice to have something to watch. Keep healthy mate! Hugs from Canada.
I love your line "No one loves a medium-rare cake". That should be the title of your autobiography.
Someone on RUclips who actually made a decent product 👌
Nice one, Barry. I don't like sweet things, but I have to say, they all looked awesome. Thank goodness for you! Stay safe, mate.
I bet that shell in the cake batter will add a lovely crunch to the cake.
Just made them with my 4 year old as emergency cake was needed (long story)... Went down a treat :)
Would it still work in a 2 cup pyrex measuring cup? Alot less spillage, the spillage is freaking my OCD up.
Just in time for my study break! Thanks Barry!
You're welcome (in Moana voice)
I make mug cakes and brownies all the time! Using a 10oz/300ml mug is a mess waiting to happen. Using a 16oz (475ml?) mug makes it much easier and a lot less messy! Also, you can use cooking oil instead of butter, or use soft/not melted butter, so you don't cook the egg.
These recipes are great for the quarantine, thank you for the upload 😊
Yay! I love mug recipes!
I've tried a lot of mug chocolate chip cookies, and I must say, your recipe is the best! The other ones still came out very cakelike, but yours really tasted like a cookie! Well done!
I use a large cappuccino sized mug and no foam over or mess. too small a cup = mess in your microwave
Yep my microwave has seen better times times
As someone who literally only owns a microwave and toaster oven, I may never use these recipes but I really appreciate them.
Barry: *points at cone* ICECREAM
Me: no Barry, that's a cake..
Just made sticky toffee one for breakfast and I didnt have caramel or toffee syrup so I used agave syrup(because it tastes like caramel to me) and oh my gosh that was my best breakfast in a looooong time. But was also super filling !!
I'm going to miss this kitchen.
So Barry, you should probably read a baking book called Ratio, by Mark Ruhlmann. He distills the baking knowledge of culinary school into a single page. Ultimately anything like bread or cake or cookies is just a ratio of ingredients: you can scale it up or down as much as you like and as long as you follow the correct ratio you get the desired output. You'll probably find it very interesting, and it's a quick read. Once you understand it, you can just look at the chart on the cover and whip up baked goods to taste of any volume you desire.
Also, since a microwave works by penetrating the food to cook it, things in a taller mug will cook more quickly because they have more surface area and less depth than things in a shorter mug.
Why did I have to stumble across this LITERALLY 30 seconds after finishing a microwave sponge cake. These look way nicer than what I made.
Great recipe.😍 Thank you for sharing.
Thanks so much for the video Barry it’ll be great help during these difficult times 💙💙
Amazing video Barry you should do a comparison with the shop bought cake in a mug 😋😋😋
Oh my god, it's been so long since I've seen a flake! I'm severely allergic to nuts so when I was little that was the only chocolate I could eat and it's soooo amazing!
Double Barry in a day woooooooo am not mad about that stay safe 💙💚
Hope you and the family are doing well during this pandemic! Can’t wait for another live session!
BIG mug, small ingredients is the answer Barry 😎👍🏼
I make a 3 ingredient microwave mug cake: flour, Nutella, an egg 😋
Sounds delicious. May I ask how much flour and Nutella?
Definitely best for now because I don’t have a lot of ingredients at home and i get out of the home . Thanks for this amazing video ! 🙆♀️
I'm definitely making a brownie in a Sports Direct mug..
My favorite microwave mug cake is:
1 egg
1 tablespoon of cocoa powder
1/4 cup of icing sugar/powdered sugar.
Mix well and microwave for 1 1/2 minutes and CHOCHOLATE CAKE!!!!! I top it with either a spoon of peanut butter, Nutella or whipped topping. TOTALLY STONKIN!!!!
How much butter is needed for the cookie?
"Just a drop of that"
**keeps pouring**
We made the chocolate chip one and it was delicious! Enough for me to split with my son and both of us had a satisfied sweet tooth!
Hello!! Sending love to all you guys!!
Mr Lewis when will you be doing another 4321 video there brilliant. thanks
I never really mix my mug cakes in the mug, I usually make the batter in a bowl for easier mixing then pour into the mug.
I think your egg it firmin up before mixing because of the hot butter. Might wanna take that into account next time. Love the recipes!
I bet it was insane cleaning the glasses when done. But you can reward your work with the desserts!
I’m going to miss this kitchen 😭.
Just need to get used to the new one.
sjagoefta is the Lewis family moving?
@@vanessafaye1324 they already have but they moved into their dream house and they are building a new kitchen for filming. They are doing live streams at 1 PM uk time tommorow
Can you make some microwave fudge I've seen recipes and would love to see you try them
Hey Barry, maybe you should create some small spatulas for use in mugs like this or in jars/cans that won't give up the goodies
"emergency" is the right word to describe it 😂 cravings are just... Ugh the worst when u don't have what u crave! Thanks for that!!
lol!
Very good football joke Barry!
Thank you for this, I think I'm going to make the brownie for my birthday
What a banger video Barry! Thanks for the entertainment 💯
if you put something like a flake in the middle of the batter for that ice cream one would you think it would stay in the core of the cake as it cooks?
A merangue in a cup!!!!!! OH MY GOD!!!!! some strawberrys and cream bit of treacle thatd be amazing.
Always fun and entertaining... even if I did have to check to see if this video was from april 1st.
first recipe
me be like: omg the shell is in
I found a chocolate mug cake recipe on RUclips and it works every time!
Hay Barry Sheridan from Melbourne Australia your microwave cup cakes look so yum the one you did in the icecream cones reminds me of when I was a kid in the 70's do you remember you could buy marshmallow filled icecream cones they would have 100's and 1000's sprinkled on top they were the best all the bakeries use to sell then then getting into the 80's the supermarkets would sell them in bags can you make them please and maybe pipe the marshmallow in the cones as they never did that it was meant to look like a scope of icecream in a cone yum
I wonder if these would work in silicone bake ware or you could mix the batter in a jug and split between smaller cups for a smaller treat...🤔
Hey! Wondering if you could do a baking substitution video. A lot of people in the USA at least have trouble finding white flour, eggs or butter. I have wheat flour and corn meal but most of my baked goods are coming out dense!
That's because wheat and corn meal are more dense. You could try sifting it first and folding in ingredients also whip your egg whites without the yolks and it might help.
@@sarahmcbeth4479 Neat! I will have to try this!
If the mug batter goes over halfway up the mug, you either need a bigger mug or to seperate into 2 mugs, allows room for rising, and prevents overflow, and for cream or icecream when you serve
I think using blender might be faster.. Also... You can bake in most mugs in your oven... It might be less waste and it might even be faster. Idn.
I put about 1tsp of butter with about 1/3 cup of hot water and add in about 3 tbsp of any Box mix. You can then push a tsp of PB or Nutella in the middle
Nuke on high till desired... I keep chocolate box mix in a sealed can on the counter... It makes it quick.
MIX with a FORK. Faster, easier, less mess, better mix. AND, use a bigger mug, even a bowl or a large glass heat-proof measure so it doesn't all spill over.
Ooooo more mug recipes
Just in time as I’ve just gotten home from work
Need to try these recipes... Would love to see an assortment of homemade chocolate being made such as caramels, truffles and soft centres...
Anyone else think that Barry started out a few years back , he looked like Jamie Oliver. Now he's beginning to look like Gordon Ramsey? ?. Please take that as a compliment Barry , I mean no offence. ..........both chefs are legend's
How do you order the veggie kickstart I live in the United state let me know how much it
Is
I'm going to miss this kitchen
Re - melting butter in the microwave without exploding it: use the defrost setting and go a bit longer than usual. Also works for melting chocolate in one go without burning it.
I'm gonna go and make a cookie right now 😍
Could consider trying out the less messy ones, esp. the cookie thing looked delicious!
if you are not filling the mug too much with dough (for example, less then half of mug's height for cakes) then it's not going to overfill and be messy :) Or you could just use bigger volume cup for the same amount of batter
Barry - with a cake under it
Me- don't you mean plate Barry 😂
Hi have you ever done a similar challenge with bread maker cakes or bakes? I recently tried and was a semi failure lol.
I once did a mug cake recipe but instead of using a microwave I used a wood oven and it turned out great - no spills happened
I am so bummed... I missed out on supporting your new venture on Kickstarter =)
Barry did you know you have not make jam tarts keep up the good work x
As a key worker your videos are the only thing I look forward to once I’m home 💙
Lionel Messi-did not expect his name when I started watching this video. xD
“You’re probably eating one right now” no barry, im eating a family tub of mint chocolate icecream and watching this in my bedroom 😂
Hello Barry! When I saw your mugs I shook my head- great they're clear but the only mugs in my house are waaaay bigger than yours!