Please keep posting these basic recipes, a lot of people have lost the art of home cooking and your recipes give them an excellent no-nonsense grounding!
@BakingOnABudget5 ай бұрын
Thanks a lot Sue, Loads more simple recipes to come. Thanks for watching.
@user-cs2jk5pp6pАй бұрын
Finally schools in Ontario, Canada are going back to Family Stidies. Teaching boys & girls basic cooking as 1 part. Your videos would be perfect for them. My kids learned at home 30 & 35 yrs ago. Your recipes .. costs... are much better than 'the put on freezer - heat in microwave' meals. Thank you!
@BakingOnABudgetАй бұрын
Yes home baking is always best....glad to hear its back on the syllabus. Thanks.
@heinrichs515 күн бұрын
Now if they would also teach gardening, we can save the planet while we eat much tastier and more nutritious home grown veges!
@gabriellew64675 ай бұрын
Clear instructions, no annoying background music, recipe provided underneath - perfect! Thank you, a breath of fresh air amongst chit chat and airs and graces 😊.
@BakingOnABudget5 ай бұрын
Thanks a lot, I like to keep the videos clear and to the point Thanks for watching.
@drac1st2 ай бұрын
Before my father joined the army he was a qualified Baker and confectioner so I learned how to bake after a while I could make a sponge without measuring the ingredients. Oh yes back then we never had any kitchen gadgets so like you we made everything by hand and I still do.👍😊.
@BakingOnABudget2 ай бұрын
I agree....getting your hand in the flour is the best way....no real need for expensive equipment. Thanks a lot.
@janelloyd43324 ай бұрын
The thing I like most of all about your channel is you don't try get people to financially support your videos buy selling silly merchandise or having a * wish list * or the * buy me a coffee link * and there are no annoying adverts . Its all about good wholesome home cooking on a budget using simple ingredients with clear instructions. Well done, keep it just the way it is.
@BakingOnABudget4 ай бұрын
Thanks a lot, I like to keep it as simple as possible and if people enjoy the recipes and youtube send me a little money now and again, that is all good.
@petetimbrell35276 ай бұрын
Great channel you've started here Dave. I don't use a food processor either. A little tip I have for for mixing the fats and flour, especially in summer, is using a bowl of water with ice in it to cool the hands. Several times if necessary. Clean towel, quick dry and carry on. It does make a big difference. Looking forward to more of your recipes mate.
@BakingOnABudget6 ай бұрын
Thanks a lot Pete and a good tip. Thanks for watching.
@jennywren89376 ай бұрын
My processor's on its way to the recycle bin, not used it for years. Pastry is lighter mixed by 🖐
@leighdamian3 ай бұрын
Thanks for the tip. The problem I have when I'm making pastry is my hands are really warm even in the winter.This might help.
@Lantanana6 ай бұрын
Great video! I appreciate that you did not use a machine. I got rid of my machines and will be making everything by hand myself!
@BakingOnABudget6 ай бұрын
Yes It's much more satisfying to get your hands in the flour. Thanks for watching
@jennywren89376 ай бұрын
Makes lighter pastry too. @@BakingOnABudget
@pamelastorer857011 күн бұрын
I learned another secret to good pastry when I was very young, and left at home to prepare it for lunch. I forgot the time, and knowing I'd be in big trouble, just threw all the ingredients together in about one minute. I expected it to be awful, and it was fantastic. The secret? Be very fast in the making, along with very cold water!!
@BakingOnABudget10 күн бұрын
Yes...keep everything cold and work it as little as possible. Thanks.
@jennywren89376 ай бұрын
Love your style, excellent results too. Just like BeRo baking sixty years ago, still a good foundation today.
@BakingOnABudget6 ай бұрын
I used to have on of those oblong BoRo cook books, great recipes in there. Thanks for watching.
@jennywren89376 ай бұрын
I still have my BeRo book from the 50s and an even older one of Albatross flour.
@leighdamian3 ай бұрын
I love this Channel because it's back to basics baking.My Nan used to bake like this and these videos bring back a lot of memories. I also like his manner and explains things so we can understand it.Keep up the great work.
@BakingOnABudget3 ай бұрын
Thanks a lot, loads more videos to come.
@irenelloyd-coxhead95865 ай бұрын
I’ve been a frugal cook all my life as I get older and my health issue get worse I’ve had to find easier ways to do things but stay as close as I can to the budget I have and also eat healthy, life is also all about learning, I enjoy your videos and we can always learn something new .
@BakingOnABudget5 ай бұрын
Yes, youtube is all about sharing skills and learning new ones. Thanks for watching.
@chrisw10906 ай бұрын
Excellent clear video. I have made pastry with butter and with lard but never a combination of them both, it looks excellent. I have hot hands and I picked up a tip from Bigger Bolder Baking which was freeze the fat and then grate it and I found that helps, I hope you don't mind me sharing that.
@alicesais7706 ай бұрын
🙏🏼 for the tip
@BakingOnABudget6 ай бұрын
Thanks a lot Chris and yes that sounds like a real good idea, I'll try it next time I make some shortcruct.
@Jules-f7s6 ай бұрын
Thank you,I came across your video after searching for a shortcrust recipe,as I wanted to make a chicken and leek pie,have now become a subscriber,hello from Australia 🇦🇺
@lynn64625 ай бұрын
😊 Fantastic video! Thanks very much!... Just going to make some sausage rolls with your shortcrust pastry recipe! 😋👍 Subscribed! ✔️
@phyllisscanlon97135 ай бұрын
So easy to follow your videos , just straight to the point 👌👌🇮🇪💚
@BakingOnABudget5 ай бұрын
Thanks a lot, many more to come.
@forenadresse11 күн бұрын
I like watching your content, reminds me a bit of my grandma
@BakingOnABudget10 күн бұрын
Many thanks....much appreciated....many more recipes to come.
@geminijojo73556 ай бұрын
Fabulous! I really hope as a new subscriber your channel goes from strength to strength. Really like the idea that your costing your ingredients, and delivery is brilliant. I have shared your channel to my FB page.
@BakingOnABudget5 ай бұрын
Thanks so much, I'm real pleased with how the channel is going, loads more recipes to come.
@amandah48342 ай бұрын
My gran and my dad made lovely short pastry but they only ever used lard and self raising flour so that’s the way iv mostly done mine but I do use half and half occasionally thank you for these great recipes they do bring back happy memories of baking with gran and dad , Amanda xx
@BakingOnABudgetАй бұрын
Thanks....I've never tried making it with self raising flour....I'll give it a go as a comparison.
@fristinoob6 ай бұрын
Lovely video. It's a pleasure listening to you!
@BakingOnABudget6 ай бұрын
Thanks a lot, many more videos and recipes to come.
@MzKizz9995 ай бұрын
I now realise my pastry struggles have been because I've been cooking in a very hot and humid kitchen in North Queensland! Love your video, please keep going!!
@BakingOnABudget5 ай бұрын
Yes you have to keep the pastry cool, Thanks a lot and loads more videos to come.
@mrdanforth374414 күн бұрын
Do you have a thick crockery mixing bowl you could chill in the fridge or freezer?
@heinrichs515 күн бұрын
🇨🇦 I tried this recipe. It works out beautifully. Thank-you so much for the clear instructions. It is amazing how much better it tastes than store-bought pie crusts - and I have tried a few different brands. None compare to this wonderful crust, in my humble opinion. I costed it out in the prairies, Canada, at $1.68 using highest quality ingredients. Still a bargain as store bought pie shells are $4.00 - $5.30 for two "deep dish" pie shells (350 grams). 🙂
@BakingOnABudget15 күн бұрын
Thanks a lot.....glad to hear the pastry came out good.....a good pastry opens the door to many other recipes.
@karenrossouw89345 ай бұрын
Tried these fruit scones, easy to make for someone who doesn't bake 😂 family enjoyed them with strawberry jam and cream. Easy to follow instructions. Thank you Dave.
@BakingOnABudget5 ай бұрын
Thanks a lot and it's great to hear you gave the recipe a go. Thanks for watching
@user-yd3jd2em8e2 ай бұрын
your videos are fantastic for the home baker ❤ 🇨🇦
@BakingOnABudget2 ай бұрын
Thanks a lot.
@jennyallan87946 ай бұрын
Tasty Tasty 👍
@BakingOnABudget6 ай бұрын
It was delicious and real simple to make. Thanks for watching.
@gailgulliver89706 ай бұрын
Thank you that looked lovely .x
@BakingOnABudget6 ай бұрын
It was delicious and real quick to make. Thanks for watching.
@davidotoole93282 ай бұрын
I can't wait to get lard tomorrow and make some of this lovely pastry.
@BakingOnABudget2 ай бұрын
Hope it turns out great...thanks for watching.
@sophiarevel69522 ай бұрын
Thank you for this useful recipe. ❤
@BakingOnABudgetАй бұрын
My pleasure....Thanks for watching.
@tonypcoyle11 күн бұрын
I make an all butter shortcrust... but the water content of butter can cause issues (especially if you're not quick) I also make an all butter 'fast' shortcrust, using melted butter. melt all the butter, mix into the flour, then press the dough into your flan dish by hand (little pieces of dough, and the dough will easily meld together in the pan) blind bake as normal.
@BakingOnABudget10 күн бұрын
Thanks for the tip....sound good.
@theresajukiewicz30926 ай бұрын
Looks delicious! Thank you.
@BakingOnABudget6 ай бұрын
Real simple to make and it was beautiful as a light sweet. Thanks for watching.
@regig.94933 ай бұрын
I just wanted to point out that a small change to this recipe will give you the topping for apple or rhubarb crumble. Follow the steps to the point of the sand like mixture, and then, instead of water, add sugar, the same weight as the fat, so in this case 110 g. Half the flower can be replaced by oats if desired.
@BakingOnABudget3 ай бұрын
sounds good, thanks a lot.
@backwoodscountryboy16005 ай бұрын
Beautiful
@BakingOnABudget5 ай бұрын
Thanks, it was delicious.
@awaywegrow61146 ай бұрын
Hi, thanks for the clear explanation and real-time demonstration. Your costing of ingredients is such a great idea too. I like having a go at making & baking, but I've had slightly mixed results with SC pastry. I've heard that so many things can affect the outcome - including the weather and even the baker's mood! ("Never make pastry when you're in a bad mood because you'll be too heavy handed!") I have a question about this recipe. Do you ever add sugar to make a sweet SC pastry? I know you use this for your apple pie, so perhaps all the necessary sweetness is in the filling? I have a quick tip for getting the fat into the flour (I think it may have come from Nigella). A while before starting to bake, put the required amount of fat (butter, lard) into the freezer. The hard butter/lard can then be grated into the flour. Just remember to dip to butter block into the flour every so often. This saves on have to do 'rubbing in', which I find a bit of a chore. You however, make that bit look so easy! Thanks for your videos 👍 P.S. I really hope your name is BOB (Baking On a Budget!) 😄
@BakingOnABudget6 ай бұрын
Food made with love is much better always. The main thing with the SC it to keep everything cool. You can add sugar to the pastry but I usually find the sweetness in the dish itself is enough. And yes someone else mentioned the grating method and I'll give it a go the next time I make the pastry. Unfortunately I'm called David. Thanks very much for watching.
@awaywegrow61146 ай бұрын
Thanks for your reply David 👍🏼 Hope to see more of your demos soon. Any chance of doing ruff puff pastry please?
@davidallen14186 ай бұрын
Hi, nice clear video thanks, I seem to remember my mum adding sugar for apple pie pastry?
@BakingOnABudget6 ай бұрын
Yes you could make a sweet shortcrust but I found the sweetness of the apples and was enough. You can also add a little sugar on the top of the pie before baking to add a little more sweetness.
@starlightone69486 ай бұрын
Looks delicious ❤️🇨🇦🐕
@BakingOnABudget6 ай бұрын
Yes it was, hope you have a go at it yourself. Thanks for watching.
@peterwilliamson59536 ай бұрын
could you do Bran Scones ? , the way you do tyour video is right up my street
@BakingOnABudget6 ай бұрын
That's a good idea, I'll look into it. Thanks for watching
@BakingOnABudget6 ай бұрын
I'll do my best.
@teresaplayford23386 ай бұрын
Enjoyed the video, pastry is absolutely the basis along with soups to feed a family sumptuously and frugally. Will you be showing people savoury pies? Once you have the basic pastry then the world is your oyster..so to speak👵
@BakingOnABudget6 ай бұрын
Thanks a lot, I have a mince and onion pie recipe which I will do in a couple of weeks time. Hope you enjoy it Thanks for watching
@peterhere62986 ай бұрын
Excellent video. Many thanks, thumbs up. I have subscribed.
@BakingOnABudget6 ай бұрын
Thanks a lot, loads more recipes to come every Wednesday.
@LuminosityDreams5 ай бұрын
Just want to say i am loving your videos
@BakingOnABudget5 ай бұрын
Thanks very much.
@thedrifterr6 ай бұрын
I will try this recipe , you should do a recipe for pancakes being pancake day soon , would like to know how you make yours
@BakingOnABudget6 ай бұрын
That's an idea, recipes for various festivals and occasions. Thanks for watching.
@chelu4u6 ай бұрын
I love your videos but there's this hum in the background just thought you should know btw I've made those delicious scones great recipes 👍
@BakingOnABudget6 ай бұрын
Hi, I think the hum is my old oven. Glad to hear you are trying the recipes. Thanks for watching.
@johncullen59466 ай бұрын
Is it possible you could do a savory beef or chicken pie in one of your next video thank you
@BakingOnABudget6 ай бұрын
Mince pies next week.
@missymash35015 ай бұрын
Thank you for your tutorials. Great baking videos especially in this day and age. May I ask what ai can substitute for lard? Thank you. Just subscribed!!!
@BakingOnABudget5 ай бұрын
Thanks a lot, you could use, veg shortening or marg or double up on the butter . Thanks for watching.
@winstonwaller11455 ай бұрын
Lovely scones, pastry, peach melba, pies... How come you are so slim?
@BakingOnABudget5 ай бұрын
I don't eat them all at once and I do like to get a 5 mile walk in each day. Thanks for watching.
@lynn64625 ай бұрын
😂❤❤❤😊
@Infiniti254 ай бұрын
I hope you have future plans to make a Bakewell tart tray bake and maybe even paradise slice tray bake. I’m going to try this pastry along with Mr Paul’s Bakewell recipe.
@BakingOnABudget4 ай бұрын
Yes, Bakewell tart is on the list. Thanks.
@Infiniti254 ай бұрын
@@BakingOnABudget 😍😍😍 Excellent, I’ll watch out for it. My main interest apart from your ingredient ratios is the almond flour, almond meal whether it’s store bought or done at home from almond nuts blanched or not.
@henriettagoldsmith50566 ай бұрын
What lard would I use thankyou sir 😘
@BakingOnABudget6 ай бұрын
Hi, It was the simple supermarket own brand and it worked out great.
@harveysmith37385 ай бұрын
That was great! I was always fearful of making pastry/pie. Watching you gave me confidence and I will make one tomorrow! Question: I can only buy jam here in Taiwan. What would I add to jam to make a sauce, like you put on the canned peaches? I think you are adding a hundred subscribers a day - AWESOME! (Soon a thousand a day!)
@BakingOnABudget5 ай бұрын
Thanks a lot, the trick with the pastry is keeping everything cool and letting it rest in the fridge before rolling. I would try just heating the jam up a little to make it more runny and use it like that. And yes the channel continues to do very well I'm very pleased with its growth so far. Hope the pastry turns out great.
@harveysmith37385 ай бұрын
Thanks for that!@@BakingOnABudget
@cathys9492 ай бұрын
Did you make your own pastry board? I would love a video on how you made it, or a mention of where you bought it! Thank you.
@BakingOnABudget2 ай бұрын
Thanks....I got the board off amazon if I remember correctly.
@kimstevens74726 ай бұрын
Would be great with meat and potatoes in it too, I think.
@BakingOnABudget6 ай бұрын
Yes, I have a mince and onion pie video for this week with the same pastry.
@kimstevens74726 ай бұрын
I can't wait. I was getting so hungry watching your delicious videos. @@BakingOnABudget
@amusingmyslf2 ай бұрын
One way I keep the butter cool after cutting into the flour is to put the mix into the fridge for 15 minutes before adding the tablespoons of water.
@BakingOnABudget2 ай бұрын
Good tip. Thanks.
@jeyalakshmi82345 ай бұрын
What can we substitute the lard with? More butter?
@BakingOnABudget5 ай бұрын
Yes, more butter or veg shortening or marg either should work well. Thanks for watching
@lorrainenoble12455 ай бұрын
The way my mother made it.
@BakingOnABudget5 ай бұрын
Yes good old old school baking is the best. thanks a lot.
@papalen96506 ай бұрын
Can I just check whether the cooking temperature is for a fan assisted oven or a standard oven?
@BakingOnABudget6 ай бұрын
Hi, Yes sorry I forgot to mention that but I'll include it in future videos. I'm using a standard oven so with fan assisted the temp could e a little lower depending on the manufacturers recommendations. Thanks for watching
@jagwilkhu89452 ай бұрын
Hello dear friend... am currently living in Ecuador where lard is not easily available... im sure it would yield a nicer pastry but just use all butter instead would you say? Thanks!
@BakingOnABudget2 ай бұрын
Yes all butter would do....or veg shortening if you can get it. Thanks
@victorialangdon56455 ай бұрын
Could you make a few circles of pastry and freeze them?
@BakingOnABudget5 ай бұрын
Yes, or they will keep in the fridge for a while too. But yes freezing is an option.
@user-yd3jd2em8e2 ай бұрын
can you reuse the rice after using for blind bake of pie crust, or should you disgard the rice?
@BakingOnABudget2 ай бұрын
Yes you can re use the rice....I use the same rice all of the time. Thanks.
@MalcolmGordon-tx9pc4 ай бұрын
Please can you bake a Victoria sponge
@BakingOnABudget4 ай бұрын
Coming this Sunday, and really simple and delicious.
@MalcolmGordon-tx9pc4 ай бұрын
@@BakingOnABudget thankyou
@Jazbo7772 ай бұрын
What does a person use if they do not use lard??
@BakingOnABudget2 ай бұрын
You could use all butter or 50/50 with veg shortening instead of the lard. Thanks.
@Nemo596462 ай бұрын
Can you use a air fryer to cook the pastry?
@BakingOnABudget2 ай бұрын
I'm not sure...never used one...bit it should work. Thanks.
@christinabarnard10662 ай бұрын
I’ve made a few of your recipes and they have all worked out ok. But one day I will probably add too much water and get sticky dough. How can I bring the dough back from that please?
@BakingOnABudget2 ай бұрын
I usually just add a little more flour if the pastry gets too wet. Thanks.
@christinabarnard10662 ай бұрын
@@BakingOnABudget Thanks. I think it may be a good idea to occasionally slip in the odd tip to help us get out of trouble!
@musings.By.Marivii2 ай бұрын
Me: 🤤
@BakingOnABudget2 ай бұрын
Thanks a lot.
@evelynsmit4002Ай бұрын
Can one use butter in place of lard?
@BakingOnABudgetАй бұрын
Yes all butter would work or 50/50 with veg shortening. Thanks.
@int3rc3ptoruk5 ай бұрын
I attempted this for the first time today, all went well to a point but after storing in the fridge, when coming to roll it out, it was coming apart, did I not use enough water perhaps? I did three tablespoons then added a fourth?
@BakingOnABudget5 ай бұрын
Yes that might have been a bit much water, I think I did 3.5 if i remember correctly. But do have another go you will get the hang of it. Thanks for watching.
@rebornlifeandlittlegizmo89915 ай бұрын
Can I use this for a cheese, egg and bacon flan? Thank you for the recipe x
@BakingOnABudget5 ай бұрын
Yes, that would work well
@rebornlifeandlittlegizmo89915 ай бұрын
@@BakingOnABudget thank you x
@mobilfone22345 ай бұрын
I could use the machine but it takes too long to get it and clean it 😂 I prefere my 2 big dough scrapers to kind of hack the dough so that I don't touch the fat at all. Lard is available over here but not common and not cheap, so butter is the choice...
@BakingOnABudget5 ай бұрын
Lard is very cheap in the UK and much underrated, many other fats you could use too. Margarine is a good alternative.
@lynn64625 ай бұрын
I've just bought some from Big Supermarket, 50p a block!! Bargin!!! Really pleased. 😊
@mobilfone22345 ай бұрын
@@BakingOnABudget Margarine is an alternative but I don't really like the taste 🙄 my father worked for 40 year in the Margarine industrie, he was an expert and member of several trade committees, but ..... at home we had butter only 😄 he had a title of master craftsman in dairying.... 😉
@BakingOnABudget5 ай бұрын
@@mobilfone2234 I'm trying some oat scones with marg soon, I was also going to do some with butter for a comparison.
@AT-nu4fg4 ай бұрын
Would it be possible to use these same proportions of fat and flour, but replace the butter with margarine and the lard with refined coconut oil? Please let me know if you think this would work. Thanks.
@BakingOnABudget4 ай бұрын
Hi, I'm not sure about the coconut oil, I've never tried it, you could definitely use marg instead of butter.
@AT-nu4fg4 ай бұрын
Thank you. If lard is pretty much pure fat, then I think the coconut oil should work to replace it.
@jamescahill14675 ай бұрын
are you a chef or a Baker
@BakingOnABudget5 ай бұрын
No, I'm just an enthusiastic home bake, I've been baking for years with recipes from grandparents and parents. Thanks for watching.
@stevie.Gee.1534 ай бұрын
Hi there. What are your recommendations for fan oven temperatures?. My apple pie turned out a bit dark.
@BakingOnABudget4 ай бұрын
Hi, I think a fan oven is about 20c hotter than a conventional but each oven may be different. But I think a rule of thumb is about 20c lower than a conventional oven. Thanks.
@NikosArgentinos-jx6jb6 ай бұрын
Very nice video but you didn't write the ingredients like in scone recipe It's not very convenient Please do Keep going the very nice job
@BakingOnABudget6 ай бұрын
Thanks a lot I'll add the recipe to the description.
@sarahbruce26555 ай бұрын
I was always taught butter and lard for pastry but so many pastry recipes are now all butter and I don’t think - my opinion only - the all butter turns out as well BUT, I believe I’m rubbish at pastry 😂😂 hot hands I’m afraid…
@BakingOnABudget5 ай бұрын
Half and half makes for a much better pastry, you can always use a pastry cutter instead of hands, that keeps the temp down. Thanks a lot
@lauradavies53464 ай бұрын
What on earth is that Buzzing noise on the video 😮
@BakingOnABudget4 ай бұрын
I think it's my old oven, could be on its last legs. Thanks.