My frier is just a standard "Hamilton beach" domestic frier, nothing fancy at all. I don't know the max temperature for peanut oil, but I use this oil for fish and chips, onion rings and anything else I fry. At "375F" it was not smoking so I guess that's OK. My frier did not get to 375, it was on maximum and measured 365.

@@Cookingstepbystep cheers thanks.

I had a couple from the freezer this week, they still taste amazing. Enjoy 😎

Hi Paul - my wife is a "gravyholic", I was OK with just the gravy that the hot pot made.

This bread and Heinz beans keeps my royal blood flowing 🇬🇧

Welcome to the channel. Hope they turn out as good as mine did, they taste amazing.

No chickens, maybe it was Wilson the dog!

The Hairy Biker(s) 😂 are a British cooking duo, they are "hairy" and ride bikes. They are my go to guys for all matters curry. Keep watching for a Lamb Vindaloo video coming in the next couple of weeks.

@@Cookingstepbystep yes! I can't wait to see your lamb recipe

I'm not sure what you mean? Jar for what?

Worcester sauce is from my cheese on toast days. It just adds a little something. I hope my Wallies gets the Scottish butter, I will definitely try it. 👍

@@Cookingstepbystep Ha, ha. I had a grilled cheese last night and tried the Worcestershire sauce . It was great! I love it and could drink it out of the bottle, lol. I usually dip my steak in it as well as garlic on the steak, fry it in butter. So good!

I have some ideas how to improve them so watch out for an update video soon.

Again, sorry for the late delay. I would put the decorations on just before the cake is to be unveiled to your audience! Let the icing set and fully dry out then add the decor, especially if you are adding something like ribbons.

Hi May - sorry for the late reply, I really appreciate your interaction. I have never used a Kitchenaid stand mixer (Santa still didn't bring me one!) but I would guess it would actually be better and easier. Hope your cakes was a bit hit!

Thanks Steven. Hoper you had a white Christmas in Alaska. Not a flake in Michigan (11C on Christmas Day)

I waste very little. The almond icing scraps are still in the fridge - it lasts for a long time. Scraping bowls I do as fast as I can for the filming, but I try to get everything out.

Oreos are on my list. I am always nervous frying frozen stuff - I've seen the turkey videos 😂

Elaine, you are so right. I am still a bit green at this KZfaq game. My latest video, Jam Roly Poly you see me cut it and eat some. I took your comment and ran with it. Thank you 😊

Hey Windy - Sorry to hear you had some burnt edges. Don't let it put you off. Next year make sure your oven is actually at the temperature you set it to by using an oven thermometer. Next, make sure the parchment paper extends a couple of inches higher than your cake tin and put a double layer on top with a steam hole cut in it. I suspect your oven was hotter than it was saying. I hope with the feeding and icing it still tastes great. I am from Barnsley originally, but now live in Michigan. Have a great Christmas and good luck with the cake next year!

Thanks Dani, I occasionally slip into full Yorkshire mode 😂

I think that's all black treacle is, dark sugar syrup. This year I couldn't find any so I didn't bother and just omitted it.

I’m the same! My mum passed a couple of years ago and until now I simply didn’t have the mental ability to make anything for Christmas. But now I feel I can at least try. It was such a special time for her and us and it’s been so hard without her. But I said I must make an effort this year.

It really is a great desert that wows dinner guests. Great you're keeping your mums traditions going.

This would be a great, lighter alternative to a heavy Christmas pudding. Remember to keep it in the fridge right until you are ready to serve it as it can "melt" quickly in a hot kitchen. Have a Great Christmas.

I used to buy mine from a herbalist on Pontefract market and it was hard as rock, really hard to chop. This version is much softer and tastes amazing, I eat most of it like sweets!

It's a great change from a traditional Christmas cake. I agree totally, if there something in there you don't like why use it? That's why I love cooking, I can make it to my tastes. Enjoy and have a great Christmas.

Thank you for watching sir, I really think it's worth the extra effort to make both the icings yourself. You really can taste the difference.

You are of course 100% correct and that is what I am trying to convey. I reference Delia Smith but explain why I change the recipe. You can't get glucose in the US and my wife is allergic to dark chocolate, so I adapt. You should give milk chocolate a try. In my opinion, it makes it an easier desert to eat - you can certainly eat more :-) Obviously I putt Delia Smith's name in the title to try and get more views. Sometimes it works, sometimes not. KZfaq's algorithm is a law unto itself. I have not delusions, I am just a little KZfaq guy having fun filming, editing and eating.

Thanks. I think my filming and editing skills have improved since this first attempt, so next year I will do a re-make. Watch out for the icing video coming in the next couple of weeks.

Thank you, enjoy the pie 🥧

I am still learning. I did a full flat last weekend using a charcoal BBQ using the "snake" and it smoked great. Also I learned from this videos brisket the true value of cutting across the grain.

LOL you should see "off camera"! The pots are piled high :-) There is only me doing the cooking and cleaning, I don't have any helpers.

So sorry I missed your comment. I am starting to think about Christmas already so might re-film this tutorial. Anyway, to answer your question - it's a heavy cake. Think of dense bread full of fruit. But oh man is this cake delicious, put a little butter on and have with a cup of coffee or a nip of whiskey and you can't go wrong!

Thank you, I try not to sound to Yorkshire, but sometimes it just slips out :-)

They are the best sticky toffee puddings I have tried. Check out the Truffle Torte video I have just done, so easy and tastes amazing.

Holds the temperature perfect.

Thank you. Delia is the Queen of puds. In Delia we trust :-)

I am already thinking about making this for this year. I might redo the video, to freshen it up. I will also do the decorating section this year, stay tuned :-)