I got a sugar buzz just watching. Yum. It’s nice to find a proper British chef/baker

My absolute favourite as a kid in Merseyside. Now 73 years old in Melbourne, still my favourite.

Just watching the Bakewell tarts recipe. At the moment I've got Wet Nelly cooking in the oven, it's starting to smell delicious. You can keep your arty farty chefs your recipes are the real deal .

My great-grandmother, born in the 1870s made a version of these every Christmas. She lived into her 90s. I still have a few of her tins.

So nice to see another cook who actually cooks by eye. For myself I find it works so much better.

They look amazing, Rik. As I am now retired (71) i am following my passion for cooking and baking. Your videos are an inspiration for me. I love your pies. Ive recently made your cheese, ham and beans (and pineapple) slices: they went down a treat. I'm also in the process of getting together the ingredients for your delicious looking pork pie. Christmas may never be the same, if it turns out well. We usually use our excellent, local pork butcher, but maybe your recipe will turn out to be a winner.

I'm so glad you put raspberry jam in my son and I had an argument as he said it's cherry bakewell so it must be cherry jam you proved me right which I'm not very often 😅

Childhood revisited. 👏👏👏

Old fashion cooking that is the only way I have ever cooked, baked, etc. The cherries are ripe on my trees, think I will make this. Thank You!

Oh yum! man & cakes. Birdy

Ric,ive put about 3 stone on since i found your channel the recipes easy to follow?my curries have improved, and ive started baking my own cakes now?happy xmas from a bloated BIGMICK IN THE UK 🇬🇧 😂😂😂

Baking by hand is so much more satisfying. And it's a joy to find a proper baker who still does it this way

Absolutely DIVINE!! Thank you ever so much! I have NEVER seen a proper video of Bakewell tart on YT nor on Internet search. Nothing ever added up right - until now. I love these and as soon as I can get some little tart dishes, I am on it. Such a great contribution to a party, dinner guests, or just for a sit down with glorious hot tea! I will watch this a couple of more times before making it. Again, thank you!!! The best.

Look real great chef going to make they beautiful tasty pie chef love your food great teacher chef ❤

Here in the mountains of North Carolina, US, we are having a bumper crop of apples this year. I decided to get ahead and make a green apple pie. I used your recipe for the crust, mixing the butter in with my hands,. The crust is fantastic! Thank you for teaching me that trick!

I love watching your videos and learning about traditional foods.

Oh my those are so pretty, very labor intensive tho, I bet they taste wonderful.

These have made me want a Mille Feuille (French Vanilla Slice). The only similarity is the stripes in the white icing (the bakery had an iced version & a icing sugar dusted version) Why a tart triggered me into wanting custardy, creamy, puff pastry dessert slice is one of those weird things we aren’t even supposed to understand, just accept it and move on 🤷🏼‍♀️ 🤤 I love your recipes Rik, you’ve definitely still got it. No ‘old boy’ about it!

My word, these look sooooooo good! The comments about other varieties of similar tarts is also very interesting and so far, they shall sound delicious. Clearly, the poor reputation attributed to British cookery is just plain wrong.😊

Reminds me of my Nana's Empire Biscuits we had as kids... OMG, think my blood sugar went through the roof just watching this. WANT 'em. If I make them tho, I'm in trouble. LOL Deeeeeelish!!!! Enjoy one for me!!!! :)

Wonderful instructions and exceedingly good cakes!

These look wonderful Rik. I love the way you say 'frangipane'. I might try making them for a garden party I usually have in May /June but will try making them smaller as I'll make other things too. Brit in Oklahoma, USA. 😊

I'm drooling!

They look scrumptious, my favourite cake .thank you for sharing this recipe 👌

Bakewell tarts are my favourite treat. Have never known how to make them. Thank you for sharing this recipe. They will be delicious for the coming holiday. No homemade raspberry jam but I will find some. Love your videos, ❤ from Oz.

😍😍😍👍 OH How I love these ❣️ (. 😋🥰. Anything with Almond / mars-pine)

Sorry they are Bakewell tarts. I still make Manchester tart . “Manchester tart is jam at the bottom then banana and covered in custard. Ric those Bakewell tarts you made look fantastic. I’m going to make some my self when I get back home after the Easter break. 👍👍

Been in hosp for a week eating nowt. Been watching your videos drooling about what i can eventually eat. These are stunning. Proper portion not one of those piddly little things !

yummmmmmm

Great Stuff Rik! I'll definitely make these this weekend - great video as always!

These are lovely!!!

Amazing recipe chef!

Wow! Thanks again.

My granddaughter loves maraschino cherries, can't wait to make these for her!!!!!

Fabulous oh my disgustingly good or is it exceedingly good 😂another must try

You have a beautiful, hypnotic lilt to your voice.

Love them.

Tae hell with your Jamie Oliver's and Gordon Ramsay's. You'll do for me.

Hi Rik iv just made a sheet tin with your filling and my left over pie pastry , obviously the pastry wasn’t sweet but I don’t mind that , thank you , a full day in the kitchen for me today made yogurt and flour wraps too for the freezer 🤣, Amanda xx

Love your recipes really old school.

10 out of 10 Rik my favourite

OMG!

Beautifull tarts my friend,tempting.THANS. watching from MALTA eu.

Lovely, love a Bakewell tart, I made a cornflake pie a while ago, another 70's School favourite....

Thanks Rik I LOVE bakewell tart

Seriously good! Done it again Rik 👍

I like these tips on "old fashioned" cooking by hand. I've got food processors but there is something to be said about being more involved in the process, and the peace and quiet of life without high speed motors. I of course prefer to refer to it as "artisanal cooking". ;) What happens if the bottom of the dough is not pricked with a fork?

They look amazing ❤

Love them bet they tast g8 hope u and you family have a good xmass ceep wll

Rik the "artiste" good job, they look great

They look absolutely delicious - thanks for sharing 😊

Yuummmmmmmmm

Looks lush 😍😋😋

Great vid mate

I very much like Bakewell tart with a good brew. Thanks for the recipe- I am sure it will be 100% improvement to Mr Kiplings tarts. Thanks for a well presented tutorial and the recipe. Also thanks for all these calories that o shall be consuming and becoming even more chubbier! 😂 I love your excitement when you sample your own bakes.❤

Sadly the Bakewell factory in Salford area closed down when I lived in Manchester for a spell. But How about Vanilla slices, oh yes, yes, flakey pastry is bit of a faff from scratch but worth the effort 😊

I think the filling must have a certain amount of flour as part of the recipe, it's really not optional, I made this and the filling was not as I expected, was not cake like enough, also I think it needs to bake a bit longer, I'll work on it as Bakewell tart is one of my favorites. Pastry was very good.

If someone baked me one of these or anything, really, the last thing I would do is complain about the straightness of the lines. Every line is a work of original art to me, before I gobble it up!!! 🤣

Hi Rik, wonderful recipe. They look scrumptious 😋 Could you tell me where you got the pie tins from. Many thanks

😃🙋🏻‍♀️

Rik how do I get the recipe of the video I am writing them down but I'm not as fast as I used to be as I am 84 but I love all of your videos Margaret from Canada

Favourite sweet pies ever for me they always have been. Rik i notice on quite alot of your pies and things ate cooked on the toast setting, do you find that the best then ?

This is brilliant rik, i love bakewell. I tried making some jam tarts over the weekend with some ready to roll shortcrust pastry but they didnt come out like the crumbly pastry that our jam tarts, mince pies and apple pies made by a very popular brand. What is the secret to get this crumbly pastry.

Hi rik.. I'm going to do this in a 9-inch round tin.. would I use the same amount of ingredients as you did for the individual ones you made. ?

Wow. Yum. I bet your wife loves you.😅👍

Do you have a recipe for the caramel tart that was a regular of school dinners?

What is shortening and also all-purpose flour please

Hi Rick. What does the apple cider vinegar do to the pastry?

Love everything but the icing. Any alternative

Some butter some sugar ??? Weights would help please!!

Have you tried freezing and grating the butter?

The recipe is not here, nor in any of your video descriptions?

Where do I get ground almond?

How much flour???

What is all purpose flour ? why not self raising or plain ? thank u

What is bakers shortening? Or is it a butter lard mix? Because that's what my old nan used and I'm 65

Lovely recipe but you never give us the amounts when it comes to ingredients 😮

These are not the Bakewells I recall; I’d call them Manchester tarts but hey I’m often wrong. Yes, there is a Mr Kipling version vaguely like this but his cakes were never exceedingly good just exceeding tiny and disappointing. The poor quality synthetic flavours used back then have a lot to answer for: many people are convinced that they don’t like marzipan, almond or Bakewells because of them, likewise strawberry (cheap yoghurt) or mint (garden peas). Whatever, for me the frangipani is topped with a scattering of flaked almonds, not icing and a glacé cherry. Each to his own I guess. Rik you’ll know that a Bakewell pudding is something entirely different and distinct. After you’re done with the best old school recipes perhaps you’ll show us some old-school regional recipes? Or historical ones? Of late I’ve been reflecting on just how fondly people remember the best of mass catering post WWll up until around 1980. It’s remarkable given how poor the reputation of much British cooking was back then. Clearly not always deserved.

Ermmmmm these are Mr Kiplin Bakewell tarts ……………….NOTHING like authentic Bakewells.