I’d eat mincemeat pies all year long but the excitement of special things meant more as a child because Christmas was family get togethers, memories and good food 🎉❤👍🏼 Thank you.
Hi Brenda, in my youth, travelling and all cooking done on an open fire outside didn't lend itself to GOOD food, although at the time I knew nothing different, but, we nearly always had plenty of it. They were Happy Days then, but looking back, wouldn't wish it on anyone now.
Thank you Mr Paul! I love hearing about the history and stories behind a recipe, your special tips for success, and about your experiences in baking school and in your bakeries. Do you ever sell Mr Paul’s Pantry aprons like what you wear in the videos?
I always enjoy your anecdotal information Mr Paul, it brings the food alive for me. The templates are a great idea I can use. This is a new recipe to me, so I'll have to try them. My brother will be more than happy to evaluate them 😆😋 Shared.
Thanks MR.PAUL for sharing your bakery memories, our local bakery 'Wades of Abergele ' made a very similar cake just at Christmas and it was called a Advent cake
My mom kept a shaker of sugar and cinnamon that she used for cinnamon toast. She also used it for pastry scraps that she baked on a cookie sheet a rack below the pie. We kids always thought the sprinkled pastry scraps a special treat, like getting a beater or spoon to lick. I don’t suppose raw batter is considered very safe to eat these days but the baked cinnamon crusts are safe enough and give the kids a little snack to divert them from wanting to lay into the pies before dinner.
That is such a wonderful memory and thank you for sharing 😊 Kids and quite a few adults I know that still like to pick the spoon lol 😂 even if it's not a good thing to do. 😊
On hello. 😊 Mr Paul I'm so pleased to find you are still doing your videos 😊 I love your memories from your time in your bakeries, it's so lovely to listen to whilst learning new recipes. I've never heard of these so I'm definitely going to try and make them. I also love being shown how to make your own version of mixed fruit/mincemeat that's so easy. I'm with you on no alcohol as I can't eat Xmas cake or mince pies etc as I'm on very strong medication plus I really do not like the taste. Take care Jo 😊
Hi Mr Paul, lovely to see you looking so well, and showing us another of your 'specialities' they look so delicious, must try these. Thank you for sharing. Take care x
Hi Mr Paul. Great tip about the lemon; I'll have to remember that one. I'll have a go at making these this weekend. Like you, I make my own fruit mix and even my own mincemeat - can't beat home made.
@@lastchance6845 - Hi Jo. Here's my mincemeat recipe. Been used for years and there's no bitter aftertaste (like I find in shop bought) 500 g sultanas/raisins/currants. 75g mixed peel. 50g soft light brown sugar. 1 tsp mixed spice. Half tsp cinnamon. 125ml whiskey. Finely grated zest & juice one orange. 300g Bramley cooking apple. 100g orange marmalade. 100g shredded suet Method follows
@@lastchance6845 - Mincemeat chapter II 😃 Place fruit, peel, spices, orange zest & juice, sugar and whiskey in a saucepan over low heat. Cook for 5-7 mins stirring occasionally. Peel and core apples and grate. Add to pan and stir in. Pour mixture into bowl and stir in marmalade. Allow to cool, then add suet. This will keep up to a year in a cool cupboard, apparently - once my neighbours know I'm making it it's lucky to last till Christmas 😃😃
Thank you for sharing this recipe, great idea with the fruit for mince pie filling, mmm yummy. Take care and it’s good to see you without your neck brace 🙏👍❤️
Great video - I live not a million miles away from Banbury but I've never had one of these before. I'll be giving these a go in the run up to Christmas. Thanks
@@MrPaulsPantry, I like both but stick with savory, nowadays. I inherited bad genes, so carbs and sugar are seldom on my shopping list. A tragedy because I have a sweet tooth 🙁
@@MrPaulsPantry, I allow myself the occasional sweet treat as a pudding/dessert, when I’m a guest. I’ve learned to read food labels and to put the item back on the shelf! I hope you’re managing well.
Hello Mr Paul, thanks as always for the great recipe. Looks wonderful, do you have a recipe for Scottish morning rolls? I've not found anything decent online or in books, keep well 👍
Hi Oliver, I don't have a video for Morning Rolls but I do have a recipe on my website at: mr-pauls-pantry.com/soft-bread-rolls/ which I think you'll like.
Paul, can you do a bread and butter pudding, there are a lot of chefs doing their version but I want the original I use to have back home in London. Thank you
In this video I used Puff Pastry, you use shop bought or make your own, You can see my pastry recipes on my website at this link: mr-pauls-pantry.com/pastry-recipes/
So many of these regional dishes and delicacies are being lost. Thanks for keeping them alive!
Thank you Catherine, if you have any memories of things you don't see these days, do please let me know. thanks for watching.
I’d eat mincemeat pies all year long but the excitement of special things meant more as a child because Christmas was family get togethers, memories and good food 🎉❤👍🏼 Thank you.
Hi Brenda, in my youth, travelling and all cooking done on an open fire outside didn't lend itself to GOOD food, although at the time I knew nothing different, but, we nearly always had plenty of it. They were Happy Days then, but looking back, wouldn't wish it on anyone now.
Thank you Mr Paul! I love hearing about the history and stories behind a recipe, your special tips for success, and about your experiences in baking school and in your bakeries.
Do you ever sell Mr Paul’s Pantry aprons like what you wear in the videos?
Hi Mr. Paul!
I could imagine the amazing aroma from the fruits and spices as they were on the stove!
Beautiful recipe,
Thank you!
I always enjoy your anecdotal information Mr Paul, it brings the food alive for me. The templates are a great idea I can use. This is a new recipe to me, so I'll have to try them. My brother will be more than happy to evaluate them 😆😋 Shared.
Thanks so much yet again with a first class recipe, will make them tomorrow 😊
Hope you enjoy them Rhiannon. Do please let me know how it goes.
Thanks MR.PAUL for sharing your bakery memories, our local bakery 'Wades of Abergele ' made a very similar cake just at Christmas and it was called a Advent cake
My mom kept a shaker of sugar and cinnamon that she used for cinnamon toast. She also used it for pastry scraps that she baked on a cookie sheet a rack below the pie.
We kids always thought the sprinkled pastry scraps a special treat, like getting a beater or spoon to lick.
I don’t suppose raw batter is considered very safe to eat these days but the baked cinnamon crusts are safe enough and give the kids a little snack to divert them from wanting to lay into the pies before dinner.
That is a great tip!
Thanks!
That is such a wonderful memory and thank you for sharing 😊
Kids and quite a few adults I know that still like to pick the spoon lol 😂 even if it's not a good thing to do. 😊
On hello. 😊 Mr Paul
I'm so pleased to find you are still doing your videos 😊
I love your memories from your time in your bakeries, it's so lovely to listen to whilst learning new recipes. I've never heard of these so I'm definitely going to try and make them. I also love being shown how to make your own version of mixed fruit/mincemeat that's so easy. I'm with you on no alcohol as I can't eat Xmas cake or mince pies etc as I'm on very strong medication plus I really do not like the taste.
Take care Jo 😊
Hi Mr Paul, lovely to see you looking so well, and showing us another of your 'specialities' they look so delicious, must try these. Thank you for sharing. Take care x
Thanks so much for watching. Nice to hear from you again.
Hi Mr Paul. Great tip about the lemon; I'll have to remember that one. I'll have a go at making these this weekend. Like you, I make my own fruit mix and even my own mincemeat - can't beat home made.
Hello 👋
I hope you don't mind me asking? What do you put in your own mincemeat? Take care Jo 😊
@@lastchance6845 - Hi Jo. Here's my mincemeat recipe. Been used for years and there's no bitter aftertaste (like I find in shop bought)
500 g sultanas/raisins/currants. 75g mixed peel. 50g soft light brown sugar. 1 tsp mixed spice. Half tsp cinnamon. 125ml whiskey. Finely grated zest & juice one orange. 300g Bramley cooking apple. 100g orange marmalade. 100g shredded suet
Method follows
@@lastchance6845 - Mincemeat chapter II 😃
Place fruit, peel, spices, orange zest & juice, sugar and whiskey in a saucepan over low heat. Cook for 5-7 mins stirring occasionally. Peel and core apples and grate. Add to pan and stir in. Pour mixture into bowl and stir in marmalade. Allow to cool, then add suet.
This will keep up to a year in a cool cupboard, apparently - once my neighbours know I'm making it it's lucky to last till Christmas 😃😃
Nice to see you looking so much better Mr Paul. Thank you for sharing another delicious recipe.
Thanks so much for your comment Jane, always good to hear from you.
Mmm tasty on these cold winter nights that seem to be coming in earlier now!
They are just the ticket with a nice mug of tea. Mmmmmmm
I Know Eccles Cake but not Banbury will definately make These Thank You.😀
Thank you for sharing this recipe, great idea with the fruit for mince pie filling, mmm yummy. Take care and it’s good to see you without your neck brace 🙏👍❤️
Thank you Chris. Yes, it's good to get out of the neck brace after such a long time. Thanks for watching.
Great video - I live not a million miles away from Banbury but I've never had one of these before. I'll be giving these a go in the run up to Christmas. Thanks
They look tasty. The lemon tip is really useful, thanks
My pleasure Tracey😊 Thanks for watching.
❤️ Thanks for sharing 🙏🏼
Thanks for watching Milly.
Fantastico! The kitchen tips are wonderful and so is the recipe. This will be a new holiday tradition for me. Thank you. ❤️
Thank you Mr. Paul. Christmas will soon be upon us. I’m looking forward to festive fare. 😊
Hi Simon, which do you prefer, Sweet or Savoury?
@@MrPaulsPantry, I like both but stick with savory, nowadays. I inherited bad genes, so carbs and sugar are seldom on my shopping list. A tragedy because I have a sweet tooth 🙁
Me too Simon before the diabetes diagnosis. Grrrrrrrr.
@@MrPaulsPantry, I allow myself the occasional sweet treat as a pudding/dessert, when I’m a guest. I’ve learned to read food labels and to put the item back on the shelf! I hope you’re managing well.
Pretty easy recipe it's for the holidays thanks Mr Paul
They look very nice thanks for sharing 😊
My pleasure Amy 😊 Thanks for watching.
Love it thanks for sharing
Yummy!
Hi mr paul x hope you and your dogs are well.. I always look foreward to a new video from you.. Is your neck less painful now x
Hello Mr Paul, thanks as always for the great recipe. Looks wonderful, do you have a recipe for Scottish morning rolls? I've not found anything decent online or in books, keep well 👍
Hi Oliver, I don't have a video for Morning Rolls but I do have a recipe on my website at: mr-pauls-pantry.com/soft-bread-rolls/ which I think you'll like.
@@MrPaulsPantry wonderful, I shall give them a try! Have a lovely day
Paul, can you do a bread and butter pudding, there are a lot of chefs doing their version but I want the original I use to have back home in London. Thank you
Hi there, It is on my to-do-list, unfortunately my accident early last year and lasted many months sort of delayed things a little. Thank for watching
Paul, love your videos, can I ask what pastry you used? is it shop bought? I may have missed it.
In this video I used Puff Pastry, you use shop bought or make your own, You can see my pastry recipes on my website at this link: mr-pauls-pantry.com/pastry-recipes/
@@MrPaulsPantry
Please have you got the recipe for blueberry and custard cakes
Are these like eccles cakes???