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This woman appears to think this video is about her. I only clicked on the thumbnail to learn how to make Belgian buns. Thumbs down.

Made it, de-lic-ious!! Not overly stiltony, gave more of a creamy flavour! My daughter and son-in-law enjoyed it they took all the leftovers home !!

You would be ridiculed if you presented that as a gypsy tart in kent, it was burnt and far too dark.

Hi haley!

Did you sift the flour?

You can make icing sugar by whizzing granulated or caster sugar in a food processor.

Wish you’d turn your music off. Good work I’ll make some now you’ve taught us.😊

What is the pupose of the foil sround the tin?

Haha brilliant video!

Hi. Do you have a recipe for Gypsy Tart. Mine fail every time. Be interested to see youe version. I really don't know where i go wrong.

I tried and they were ok, but the buns were more “bready” than “buny” and a little bit chewy. Is there a reason why it should be a high gluten flour as opposed to a lighter blend, I’m just wondering if it was the high gluten making them a bit chewy please? Not really a baker, so apologies if I’m asking something daft. I know when I make Chinese steamed buns I hunt around for the very lowest gluten I can source.

LEGEND

I love the way you are so 'down to earth' and no fuss over ingredients. also such a happy go lucky personality. I love watching what you cook, but not got around to doing anything yet. LOL I would like to see you make a bakewell tart as that has been one of my husbands favourite.

I followed your recipe today and the cheese straws were amazing, thanks for a great video 😀

That's how I used to make them as a kid.

Finally! Was looking for Steak & Stilton with chunks of cheese - not shredded into the gravy, not rolled into the pastry - just chunks of Stilton! Thank you!

My favourites when young too, still are, thank you, you're the cherry on top!

Thankyou so much for that. Ur so cool entertaining as I watch n learn. Gotta go get ingredients now.

Lasts for howmany days

4:35 😂😂

Thanks, it looks great! Will definitely give it a try. I have a question please, do you think pastry you make is better than the ready rolled pastry you can get from the supermarket?

Love crumpets (with marmite 😀). Never realised they were so easy to make. Thanks for sharing.

If you're from Kent you have heard of gypsy tart

bouquet garni bit made me piss myself haha

Looks amazing Hayley thanks for the video

Oh my! that looks just like the ''butterscotch'' pies/tarts we make here in America. Except we add egg yolks, a little vanilla essence and a couple tablespoons of butter to the mixture. Then it is baked in the crust till set. looks Divine!

You're adorable. Thank you. You can make your own icing sugar by putting regular sugar in the blender and ad cornflower.

Brilliant thanks so much. Great video and can't wait to make these!!! 😀

Hayley l have just eaten a marmite cheese swirl, it's delicious my friend also gives them a thumbs up 👍 definitely making these again thought l would make these after making your Belgian buns recipe three times, as did not have any mozzarella cheese l added pamasean with cheddar cheese it still yummy and moist. l Love your videos l will be looking forward to trying some of your other recipes too. M from London uk.

I made them yesterday, only used half the filling as I made my own shortcrust so will make the rest tomorrow. Delicious thanks.

New zealand marmite > bri'ish marmite

Love watching this. You are so funny Hayle and makes it so much fun to do. Great recipe.

Love marmite, gruyere dream duo

Nice I need to try this out.

Marmite, Vegemite, Bovril… I could live with that.. Butter a toast drizzle with one of those, is just plain heaven to me.. I lived in Netherlands, and my inlaws would eat croissants, drizzle some Marmite on… omg! I never stopped doing that since.. 😂 Sooo good! Thanks for sharing!

Love it, Marmite, Vegemite. Marmite, butter and toast is just heaven for me. Thanks for sharing!

great recipe . When I took the dough from the mixer , mine was really sticky so I used maybe too much flour on the surface to kneed Like you said it makes the buns slightly heavy. any idea why my was sticky, on your video yours seems smoother. Buns were great though😊

can I use skimmed milk ?

had this while at school in the late 70s, i use to get my first serving at the school canteen, hide it under my plate so i could get 2nds and 3rds, love this cake so much. wish it was available in bakeries which no one does in surrey.

Thank you for the tutorial! I made them yesterday. Only got 8. I think I needed to knock back the dough more so will do that next time... really happy with how they turned out though!

Chef tip ,food blend granulated sugar with a little touch of cornflour ,makes icing sugar

Thanks for the recipe. I baked some a few weeks ago They came out ok At this moment I'm makeing them again but without cherries 👌 (l don't have lemon curd I'm trying it with apricot jam ) l am sure it will come out fine ❤️

Will definitely give this a go - maybe this weekend if the weather’s pants! Also - loving the Fleetwood Mac ☺️

Cool idea, they look great 👍

They look really good 👍

This looks DELICIOUS!

I'm sorry Hayley, what is "leftover chocolate?" Not a concept I'm familiar with!

You really have a very distinguished pallet 👌👩‍🍳 sadly the folk around me don't share my enjoyment of a veined/ Stilton / "blue cheese or strong flavors 🤦‍♀️ 🇿🇦

Very yummy idea thanks for sharing. Fillings are endless yeah.... The mind runs away with it 👍🌟👏🇿🇦 ps love marmite and bovril 😋

In nearly every every gypsy tart demonstration the finished product isn't shown. From the look of it as a result of the cooking the mixture has risen and split and if we had seen it cut for serving at the end it I suspect that it would have spilled out all soggy with a crust on top which looks unpaletable and which I wouldn't eat. I've read that gypsy tart is very difficult to cook, I failed I believe because the secret is to bake the pastry, fill it with mix and just allow it to set with the help of the residual heat from baking. I've made the same comment elsewhere before but so far no one has replied back, I might be wrong. The consistency required is that achieved by Mr Crusty who supply to Morrisons (only in Kent) although theirs aren't as deep as those we used to get at school.