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OMG , so good , great tips 😋😋

I've been making xmas puddings for yrs but only the last few yrs added Irish Brandy!! Yum😊😊

Thank you 🙏💚☘️

very helpful for my homework thanks 👍

This is great. I also used sesame seeds in butter. It gave more texture. Thanks🙏🏻

Yes!

Could I use oat-flour ?

Brilliant mate lived in south Ireland when I was young the girls over there do the cooking really good 👍

TODAY!

😮😊

Excellent recipe. Can I ask why the custard powder? I've seen people do that before but I don't really understand why. Thanks.

How long do you cook it for when it gets thick? Or does it have to boil for a certain length of time first? Thank you!

How long did it take? - My problem with the Meater is you have no idea of time/temp for given cuts of meat until you put it in the oven. This makes it difficult to time meats. if oven was 160, or 220deg you'd still get a cook, based on internal temp, but a completely different cooking time and result in terms of tenderness, especially for a shoulder cut..

Excellent , have used your recipe twice , Thank You Red 👍🧑‍🍳

😊❤❤❤THANKS

My paddy's day start too, be frying upsoon - and boiled bacon and cabbage after the pub - slainte

this aint the proper way how to do it, looks way to thick and never use custard powder will taste awful

Stand still! Good looking recipe, though!

How wide/deep should the dish be please!

Skin down? Just watches a chef say put it skin up when poaching?

Outstanding!!!!

I'd hate to be this mans neighbour. my mouth would non stop be drooling. nothing beats greek style lamb on the spit.

12/2023 Good memories ! My mother ( of Irish decent ) made thease when I was a kid. Always layed out i rounds and cut into 1/4s . ALWAYS eaten hot off the stove with butter or home made jam , NEVER any leftovers for the next day . Havent had any in decades , Im 62 . Love cooking , MUST bring back this tradition for my grandkids ! Ontario Canada .

What size of cake tin ?

Can the mushrooms be frozen after preping?

Brilliant!!

Bonjour amis Anglais Je vais tenter de réaliser cette recette que faisait ma maman lorsque quelle était à Londres comme Afat auprès du général deGaulle en 1940 Meilleurs voeux 2024 à vous tous

Where are the ingrediant amounts for sugar and flour

Where’s the recipe with measurements, would love to make this now like you did.

I prefer a soda farl with my breakfast, rather than soda bread and your potato bread, you first cook on a floured griddle, not in an oven, then fry them. Though this better than a full English, it's not as good as an Ulster fry. We are country Irish, I've never known anyone, bar yourself, to cut fadge like that. Also, your black pudding, looks like an English one, the fat isn't as finely milled as an Irish or Scottish black pudding.

Interesting and Informative. But please stop moving from foot to foot ..it is as if you are at sea and it is Unpleasant to watch.

How much of each ingredient is to be put in though?

Thanks for the recipe, i subscribed❤

did you use a water bath? looks so yummy 😋

I added the sugar because that seems the way to get it thick, but now it tastes too sweet for my palet

Helpful video. Thanks. Who else tried to make it here and have a good result?

Beautiful thank you

Just what I was looking for thanks man 👍

I needed to know if the probe could be inserted thru the skin 'and you answered my question... thank you

So it's basically eggs and ham and sausages, just as generic as the "english full breakfast"; in that case, the whole world has been eating english/itish full breakfasts which are the most popular meals in the world.

🪷🧩🌈🌟🙏🤩🛸🎼🦋💎

The potato bread almost looked like the map of Ireland. Looked lovely, say it tasted good yum

This looks delicious!

County Tyrone here, and an absolute connoisseur of what the rest of the world calls "Potato Bread", but Tyrone people call "Slim". Now, in no way am I going to question a professional, but at least in my wee bit of the Emerald Isle, we don't go through all those shenanigans. First, no melted butter in the mix, but then, we never make the mix from cold spuds (again, I'm from Tyrone, they're spuds!), and if they're still warm, they'll stick together without it. And when we have the dough rolled out and cut into squares, we don't stick it in the oven either. Nope, it's straight to the pan for these little beauties, a little butter melted to grease it, and in they go! Fry until golden brown, flip over and do the same to the other side, remove and repeat until all slim squares are finished. You should keep them warm in a low heat in the oven as they come off the pan. Then add butter, a cuppa tea, and sit down to the most amazing thing ever to leave these shores. "Will they keep?", I hear you ask. I've no idea, this has never been tested because once you start eating them, you'll clear the plate!

Love this recipe

Nice one thank you 👍🏻

Excellent recipe, poor sound quality for me. Birdy

Don't ever make this again you are a disgrace to cooks

If I put this in a normal loaf tin would it rise into a loaf of bread

The Langham always makes us feel like we are the only guests! We will see the soon