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!
I agree - as well as giving them the confidence to bake or cook. Many videos seem too complicated or overwhelming. Dave makes baking and cooking simple and fun. I was telling someone about Dave and “Baking in a Budget” and that this could almost be done on any budget because he has a true life working kitchen. Most people don’t have lots of fancy gadgets and get frustrated but Dave offers dishes/meals that are very affordable and realistic for anyone. I grew up with home cooked meals and still cook/bake to this day - Thank you Dave - we love you in Texas
Clear instructions, no annoying background music, recipe provided underneath - perfect! Thank you, a breath of fresh air amongst chit chat and airs and graces 😊.
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.
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.
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.
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!
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 .
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.
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.👍😊.
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.
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!!
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.
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.
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 🇦🇺
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!!
🇨🇦 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). 🙂
watching you do this shortcrust pastry, now i know why mine fails... i didnt know the butter/lard had to be cold and also put the pastry in the fridge. I hope now Ive been shown, my pastry will come out looking as good as yours. thank you. that peach melba looks delish... mmm
Yes it's best to keep everything as cold as you can, it makes the pastry much easier to handle. And yes the peach melba was so simple to make and really good for a summer sweet. Thanks.
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
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!) 😄
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.
A good traditional recipe, My mother used to use all lard back in the 60's/70's. I would be interested to know how you make a sweet pastry for confectionery such as a peach Melba or Yorkshire curd tart 😊
@@BakingOnABudget yes, I use icing sugar 25% of the flour content and bring it all together with milk instead of water, makes a nice sweet short crust 😊
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.
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.
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!
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!!!
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.
@@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.
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!)
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.
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.
Once you’ve used the rice during the blind baking, can that rice be used normally at a later date? How about after 5 or 6 times of blind baking? Would it still be ok? I know the rice is dried out anyway, but I guess it may burn it slightly?
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👵
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
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?
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?
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.
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.
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.
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...
@@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.... 😉
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…
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!
Thanks a lot Sue, Loads more simple recipes to come. Thanks for watching.
I agree - as well as giving them the confidence to bake or cook. Many videos seem too complicated or overwhelming. Dave makes baking and cooking simple and fun. I was telling someone about Dave and “Baking in a Budget” and that this could almost be done on any budget because he has a true life working kitchen. Most people don’t have lots of fancy gadgets and get frustrated but Dave offers dishes/meals that are very affordable and realistic for anyone. I grew up with home cooked meals and still cook/bake to this day - Thank you Dave - we love you in Texas
Clear instructions, no annoying background music, recipe provided underneath - perfect! Thank you, a breath of fresh air amongst chit chat and airs and graces 😊.
Thanks a lot, I like to keep the videos clear and to the point Thanks for watching.
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.
Thanks a lot Pete and a good tip. Thanks for watching.
My processor's on its way to the recycle bin, not used it for years. Pastry is lighter mixed by 🖐
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.
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.
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.
Love your style, excellent results too. Just like BeRo baking sixty years ago, still a good foundation today.
I used to have on of those oblong BoRo cook books, great recipes in there. Thanks for watching.
I still have my BeRo book from the 50s and an even older one of Albatross flour.
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!
Yes home baking is always best....glad to hear its back on the syllabus. Thanks.
Now if they would also teach gardening, we can save the planet while we eat much tastier and more nutritious home grown veges!
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!
Yes It's much more satisfying to get your hands in the flour. Thanks for watching
Makes lighter pastry too. @@BakingOnABudget
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 .
Yes, youtube is all about sharing skills and learning new ones. Thanks for watching.
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.
Thanks so much, I'm real pleased with how the channel is going, loads more recipes to come.
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.👍😊.
I agree....getting your hand in the flour is the best way....no real need for expensive equipment. Thanks a lot.
So easy to follow your videos , just straight to the point 👌👌🇮🇪💚
Thanks a lot, many more to come.
I like watching your content, reminds me a bit of my grandma
Many thanks....much appreciated....many more recipes to come.
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.
Thanks a lot and it's great to hear you gave the recipe a go. Thanks for watching
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!!
Yes you have to keep the pastry cool, Thanks a lot and loads more videos to come.
Do you have a thick crockery mixing bowl you could chill in the fridge or freezer?
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.
Thanks a lot, loads more videos to come.
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.
🙏🏼 for the tip
Thanks a lot Chris and yes that sounds like a real good idea, I'll try it next time I make some shortcruct.
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 🇦🇺
😊 Fantastic video! Thanks very much!... Just going to make some sausage rolls with your shortcrust pastry recipe! 😋👍 Subscribed! ✔️
Lovely video. It's a pleasure listening to you!
Thanks a lot, many more videos and recipes to come.
your videos are fantastic for the home baker ❤ 🇨🇦
Thanks a lot.
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!!
Yes...keep everything cold and work it as little as possible. Thanks.
Tasty Tasty 👍
It was delicious and real simple to make. Thanks for watching.
🇨🇦 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). 🙂
Thanks a lot.....glad to hear the pastry came out good.....a good pastry opens the door to many other recipes.
I can't wait to get lard tomorrow and make some of this lovely pastry.
Hope it turns out great...thanks for watching.
Thank you that looked lovely .x
It was delicious and real quick to make. Thanks for watching.
My Grandmother always used self raising flour. Pastry to die for. Definitely used lard and butter.
I've never tried it with self raising flour....but I'll give it a try the next time I make some. Thanks.
watching you do this shortcrust pastry, now i know why mine fails... i didnt know the butter/lard had to be cold and also put the pastry in the fridge. I hope now Ive been shown, my pastry will come out looking as good as yours. thank you. that peach melba looks delish... mmm
Yes it's best to keep everything as cold as you can, it makes the pastry much easier to handle. And yes the peach melba was so simple to make and really good for a summer sweet. Thanks.
Looks delicious! Thank you.
Real simple to make and it was beautiful as a light sweet. Thanks for watching.
Beautiful
Thanks, it was delicious.
Really excellent demos, your recipes are so helpful
Many thanks....hope you give some of them a try.
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
Thanks....I've never tried making it with self raising flour....I'll give it a go as a comparison.
Looks delicious ❤️🇨🇦🐕
Yes it was, hope you have a go at it yourself. Thanks for watching.
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!) 😄
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.
Thanks for your reply David 👍🏼
Hope to see more of your demos soon. Any chance of doing ruff puff pastry please?
A good traditional recipe,
My mother used to use all lard back in the 60's/70's.
I would be interested to know how you make a sweet pastry for confectionery such as a peach Melba or Yorkshire curd tart 😊
Thanks a lot.....you can simply add a little sugar or icing sugar to make it a sweet shortcrust.
@@BakingOnABudget yes, I use icing sugar 25% of the flour content and bring it all together with milk instead of water, makes a nice sweet short crust 😊
Excellent video. Many thanks, thumbs up. I have subscribed.
Thanks a lot, loads more recipes to come every Wednesday.
What can we substitute the lard with? More butter?
Yes, more butter or veg shortening or marg either should work well. Thanks for watching
Hi, nice clear video thanks, I seem to remember my mum adding sugar for apple pie pastry?
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.
Is it possible you could do a savory beef or chicken pie in one of your next video thank you
Mince pies next week.
could you do Bran Scones ? , the way you do tyour video is right up my street
That's a good idea, I'll look into it. Thanks for watching
I'll do my best.
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.
Thanks for the tip....sound good.
Lovely scones, pastry, peach melba, pies... How come you are so slim?
I don't eat them all at once and I do like to get a 5 mile walk in each day. Thanks for watching.
😂❤❤❤😊
Thank you for this useful recipe. ❤
My pleasure....Thanks for watching.
What lard would I use thankyou sir 😘
Hi, It was the simple supermarket own brand and it worked out great.
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!
Yes all butter would do....or veg shortening if you can get it. Thanks
Just want to say i am loving your videos
Thanks very much.
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!!!
Thanks a lot, you could use, veg shortening or marg or double up on the butter . Thanks for watching.
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.
Yes, Bakewell tart is on the list. Thanks.
@@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.
I will try this recipe , you should do a recipe for pancakes being pancake day soon , would like to know how you make yours
That's an idea, recipes for various festivals and occasions. Thanks for watching.
Could you make a few circles of pastry and freeze them?
Yes, or they will keep in the fridge for a while too. But yes freezing is an option.
👍
Thanks a lot.
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 👍
Hi, I think the hum is my old oven. Glad to hear you are trying the recipes. Thanks for watching.
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.
Thanks....I got the board off amazon if I remember correctly.
Can one use butter in place of lard?
Yes all butter would work or 50/50 with veg shortening. Thanks.
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!)
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.
Thanks for that!@@BakingOnABudget
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.
sounds good, thanks a lot.
Once you’ve used the rice during the blind baking, can that rice be used normally at a later date? How about after 5 or 6 times of blind baking? Would it still be ok?
I know the rice is dried out anyway, but I guess it may burn it slightly?
I keep the rice just for blind baking.....It will last for ages. Thanks.
can you reuse the rice after using for blind bake of pie crust, or should you disgard the rice?
Yes you can re use the rice....I use the same rice all of the time. Thanks.
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👵
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
Can I just check whether the cooking temperature is for a fan assisted oven or a standard oven?
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
The way my mother made it.
Yes good old old school baking is the best. thanks a lot.
What does a person use if they do not use lard??
You could use all butter or 50/50 with veg shortening instead of the lard. Thanks.
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?
I usually just add a little more flour if the pastry gets too wet. Thanks.
@@BakingOnABudget Thanks. I think it may be a good idea to occasionally slip in the odd tip to help us get out of trouble!
Can I use this for a cheese, egg and bacon flan? Thank you for the recipe x
Yes, that would work well
@@BakingOnABudget thank you x
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?
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.
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.
Hi, I'm not sure about the coconut oil, I've never tried it, you could definitely use marg instead of butter.
Thank you. If lard is pretty much pure fat, then I think the coconut oil should work to replace it.
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.
Good tip. Thanks.
Would be great with meat and potatoes in it too, I think.
Yes, I have a mince and onion pie video for this week with the same pastry.
I can't wait. I was getting so hungry watching your delicious videos. @@BakingOnABudget
Hi there. What are your recommendations for fan oven temperatures?. My apple pie turned out a bit dark.
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.
Can you use a air fryer to cook the pastry?
I'm not sure...never used one...bit it should work. Thanks.
Please can you bake a Victoria sponge
Coming this Sunday, and really simple and delicious.
@@BakingOnABudget thankyou
are you a chef or a Baker
No, I'm just an enthusiastic home bake, I've been baking for years with recipes from grandparents and parents. Thanks for watching.
Me: 🤤
Thanks a lot.
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...
Lard is very cheap in the UK and much underrated, many other fats you could use too. Margarine is a good alternative.
I've just bought some from Big Supermarket, 50p a block!! Bargin!!! Really pleased. 😊
@@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.... 😉
@@mobilfone2234 I'm trying some oat scones with marg soon, I was also going to do some with butter for a comparison.
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…
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
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
Thanks a lot I'll add the recipe to the description.
What on earth is that Buzzing noise on the video 😮
I think it's my old oven, could be on its last legs. Thanks.