*Mrs. Crocombe stares straight at the camera* “Not forgetting the cinnamon.” It means somebody previously forgot the cinnamon, and you BETTER NOT forget that cinnamon.
OK, here's a good recipe. One litre of milk - start it on the boil with a good lump of butter - between 15 - 30mls - in it. In the meantime whisk 2 eggs, a good heaped 1/3 cup of sugar, about 10mls vanilla essence, 40mls flour and 40mls cornstarch or cornflour, whatever you call it in your country. Make a good paste of all this in a large bowl. As soon as the milk comes to boil pour it onto your paste and stir the hell out of it to stop it clumping. With a whisk. Switch the heat of and pour the whole lot back in the saucepan and let it just simmer slightly on residual heat. Lovely stuff.
The warm welcome from Mrs Crocombe brought a tear to my eye. How kind of her! She's strict but deep.down inside she's grown fond us in her own way, I'm sure ❤️
@@donnakawana -- Treacle tart was created late in the 19th century, so perhaps too late to be part of Mrs. Crocombe's 'repertoire'. Also, it was probably not sufficiently elegant or sophisticated to be served at the masters' table. However, she has made simple dishes -- and there's no harm in asking.
Yes! A video on a complete Victorian dinner service would be most fascinating, even if we do not get to see how something is made, but how it would be served, and why things are served when and how they are served. It seems almost impossible to have a full "hot" meal that is being served in courses.
@@SamuelPCassemiro She's portraying a character, characters can make errors. Everyone believes stuff that isn't factual at one point in their lives. You have to remember Victorians didn't have Google, information wasn't as widely available.
Growing up electric appliances aside from toasters microwaves and blenders were pretty much nonexistent, funnily enough I loved to bake and make new recipes any chance I got. Using manual tools was essentially my exercise and now I prefer it over electric tools 😂
@@Certainvie Early in my adulthood I burned out the motor on a mixer and had to finish my Christmas baking by hand. I quickly found that I actually preferred the hand methods because it made way less mess, I could feel the difference between just right and overdone in a way I’d never even imagined, and, biggest surprise of all, 99% of the tasks weren’t actually any more difficult to do by hand than they had been when I’d learned to bake using my mom’s nice stand mixer. At that point, I’d had a hand mixer and was looking forward to graduating to a stand mixer…that Christmas I learned I’d rather use my money some other way. But whipping egg whites is the one task I truly do find easier with an electric tool. I have an immersion blender with a removable head that you can switch out for a whisk attachment, and that’s my go to for egg whites now.
I do love the actress who plays Mrs Crocombe - she always manages to come across like a primary school teacher that you really like, but wouldn't dream of crossing.
This dish resembles what we call a cobbler here in Tennessee. The custard is actually baked with the cherries and pastry, instead of served separately. It looks delicious Mrs. C!!!!! I'm always happy to see a new video!
This would actually make a nice breakfast, if there were any left over for the morning. Just warm it up in the oven and pour some custard on it. With a big mug of tea. Yum!
Interestingly this was a pudding course, like a sponge pud, tart etc. Dessert meant fruit and nuts perhaps eaten with knife and fork quite often. This is why posh folk call the sweet course pudding not dessert - because we don’t do 2 sweet courses these days, our sweet courses are usually closer to a pudding than a dessert
I don't think I've ever seen Crocombe so pleased to have a visitor to her busy kitchen. She must be in a good mood. Maybe there were no troubles with the rest of the staff today, or a brutal heat wave finally ended. Hmmm, according to Wikipedia, she didn't marry until after leaving Audley End. Crocombe is, after all, her maiden name. Maybe she had a pleasant walk with that fellow who manages the apples. I sensed some chemistry there in a previous video, and I ain't talkin' cider. I realize I'm totally failing the Bechtel test on that last one, but I feel like gossiping.
I cannot imagine anyone but Kathy Hipperson portraying Mrs. Crocombe😊👍 This recipe is more like what the southern USA would call a "cobbler" but the dish still looks delicious. I bought the the "Victorian Way" cookbook and it is wonderful.
@TheCynedd - Though Ms Hipperson appears in the videos, there are several Mrs Crocombe actors that work at the estate and apparently appear on alternate days.
Dessert back then was not what we think of it now. The word comes from "desservir", French for "clearing the table", and back then it consisted of fruit/small sweets/sherbets/things that were easy to consume despite the table being cleared, to mark the end to the meal.
@@barbieblues7639 And yet she still manages to do better than 90% of the actresses we see on the small and big screens. I saw the recent tea video. The writing was bordering on tedium. I think if given the opportunity she could rise to the level of story given to her. She is obviously talented and has a certain something validated by her popularity on this channel.
Ms. Crocombe being so patient mixing everything with just a wooden spoon. I would probably murder someone with the spoon if I had to mix everything by hand with it.
I was in Audley End kitchens two weeks ago, and I can confirm, this music played as I entered the kitchen. ...in my head anyway. Also, yes, I squeeed. Gratuitously. What an amazing job the historical interpreters do there!!
I'm not gonna lie, while most of the recipes are good (yes pigeon pie I'm look at you, you are disgusting!). I mainly watch these videos for the *SHADE.* 😎
I just realized that right-handed people turn the bowl in a different direction! One never knows what one will learn on this channel!! Sounds like a great recipe, too.
I’m going as Mrs. Crocombe for Halloween this year 🥹…I love how MaryAnne is moving up the ranks…can we get a shade-off between Mrs. Crocombe and Ina Garten? 😂❤
Ty so much for the video, I love miss crocombe, but I feel like the videos are cutting out parts, I mean by this that previous videos would have shown her adding the last layer and even removing the pastry from the oven. It's part of the magic
i dont doubt that *some* tv magic was used but a bigger bowl does allow for more air to be incorporated which makes for faster peaks +she wasn' going for stiff peaks either which likely helped
I would love to see and episode with Lord and Lady Baybrook eating this wonderful food. An Audley End House series would be AMAZING!!! I adore this channel!! ❤❤❤
Just made this and it’s fantastic but I burned my mouth because I was too impatient to let it cool down! It has a wonderful subtle flavour and isn’t excessively sweet. The cinnamon adds a really nice touch. Thank you Mrs Crocombe!
I love the details that go into the script writing; " I think the Marello cherries are more superior...", how that "more superior" is such an indicator of one's place in the social strata. It is this attention to details, as well as Kathy Hipperson's talents that have made me a fan.
I agree with the acting aspect. But I've never liked the caste system. Those who were "superior" tended to be inbred retards who just happened to be born into the right family. From a historical point of view I like these videos, and I like the recipes as well. But the social aspect of this always was and will be ridiculous.
@@idcyco3623 I agree with you. Sadly, it appears to be a basic part of human nature - the ego; throughout history, everywhere in the world, distinctions, "us" vs. "them," "me" vs. "you" are the norm. I say this, not to defend distinctions, but to deal with them. In large part, this is why I have become somewhat of a hermit, not only to not have to deal with other people, but, also, to save others from the ordeal of dealing with me.
I seem to have an addiction to cookbooks, and this is one I covet. When I move house and have a proper kitchen, it will be added to my collection. I am always hungry and wanting to taste Mrs. Crocombe's good food after I watch her make it.
That looks delicious, but to me it looks more cake like than pie! I am getting my recipes ready for Thanksgiving this year, and I am definitely going to be using some of Mrs Crocombes recipes!!
That looks like something I could make, again! With sour cherries, because father has loads of those. (I did do a very simplified version of the Gertrude a la creme. It was far too sweet for my liking, but the principle is nice and adaptable, exactly as I suspected.)
Imagine sitting down to a desert like this, slowly pouring the hot custard on the pie and taking a piece with your spoon... I guess I'll have to make do with the biscuits I've got in the larder, bought from a major supermarket about 2 months ago.
I wonder if that shortcrust pastry makes a really hard shell around this pie. The way it is presented and made makes it look more like a pâté en croûte than a pie. ^^
@@amandagrayson389 I think this is the Victorian way. they would have had different ovens etc so it probably was easier to keep moisture in with a crusted top and sides etc
I agree, and I think it looks really good, but better served with a brandy sauce. I'm not too shocked it's so different. America is more known for cherry pie than Great Britain is.
*Mrs. Crocombe stares straight at the camera*
“Not forgetting the cinnamon.”
It means somebody previously forgot the cinnamon, and you BETTER NOT forget that cinnamon.
“A jug of custard” sounds absolutely divine 👏🏽
Right?! I'll just drink all of that, they can have the pie.
@@AtenRa hahaha, I was thinking the same. Just give me a spoon and watch me go!
OK, here's a good recipe. One litre of milk - start it on the boil with a good lump of butter - between 15 - 30mls - in it. In the meantime whisk 2 eggs, a good heaped 1/3 cup of sugar, about 10mls vanilla essence, 40mls flour and 40mls cornstarch or cornflour, whatever you call it in your country. Make a good paste of all this in a large bowl. As soon as the milk comes to boil pour it onto your paste and stir the hell out of it to stop it clumping. With a whisk. Switch the heat of and pour the whole lot back in the saucepan and let it just simmer slightly on residual heat. Lovely stuff.
@@suecollins3246 mmmm, sounds yummy! Thank you! ❤
I so need that custard recipe from Mrs. Crocombe.
The warm welcome from Mrs Crocombe brought a tear to my eye. How kind of her! She's strict but deep.down inside she's grown fond us in her own way, I'm sure ❤️
Yeah, you know she likes having us around. Even if we might get under her feet in the kitchen.
She likes us -- just as long as we remember our place.
Ah projection, ye quiete comford.
Do you think Mrs. Crocombe can make treacle tarts??? Wud love her recipe for it. Or just to see if she will cook it?? ✌🏼💗😊❣️
@@donnakawana -- Treacle tart was created late in the 19th century, so perhaps too late to be part of Mrs. Crocombe's 'repertoire'. Also, it was probably not sufficiently elegant or sophisticated to be served at the masters' table. However, she has made simple dishes -- and there's no harm in asking.
Mrs. Crocombe is the real cherry on top.
but when she leaves us for long stretches, it's the pits.
Could we have an episode about how the courses for different meals work? I'd love to hear Mrs. C's perspective on that
I second that. :D
Yes! A video on a complete Victorian dinner service would be most fascinating, even if we do not get to see how something is made, but how it would be served, and why things are served when and how they are served. It seems almost impossible to have a full "hot" meal that is being served in courses.
@@mdbissell they had warmers. So it would at least all be warm lol
@@mdbissell The Victorians were smart. They had warmers - you filled them with hot coals and then set the food on top in the serving dishes
I second this. Maybe we could finally see Lord and Lady Braybrooke, and bring back Mrs. Warrick, Mr. Vert, Edgar, etc.....
I love that the last shot shows how the cake looks after being cut open, really missed it in previous videos!
Don't forget the autopsy shot of the inside of the pigeon pie. TMI for me!
@@heatherjones6647THIS I will never forget, I'm sure! 😂
I always love those little facts and history we get about the different ingredients while she teaches us how to make each dish.
Right. I never knew whole wheat flour was easier to produce than white flour because whole wheat is more expensive.
Cherrys are native of asian. There is a lot of fake history in the videos
@@SamuelPCassemiro She's portraying a character, characters can make errors. Everyone believes stuff that isn't factual at one point in their lives. You have to remember Victorians didn't have Google, information wasn't as widely available.
@@thesimslover82884 We are not in the Victorian times.There's no scuse to promote false information with google in their hands.
love the series
Every time I hear Kathy say, "For this recipe you will need..." it just warms my heart.
Ahh same
Knowing that people had to beat egg whites stiff by hand always makes me so happy I have an electric mixer!
Same! I want to cry when I see poor Mrs. Crocumb creaming butter and sugar with wooden spoon
Growing up electric appliances aside from toasters microwaves and blenders were pretty much nonexistent, funnily enough I loved to bake and make new recipes any chance I got. Using manual tools was essentially my exercise and now I prefer it over electric tools 😂
@@Certainvie Early in my adulthood I burned out the motor on a mixer and had to finish my Christmas baking by hand. I quickly found that I actually preferred the hand methods because it made way less mess, I could feel the difference between just right and overdone in a way I’d never even imagined, and, biggest surprise of all, 99% of the tasks weren’t actually any more difficult to do by hand than they had been when I’d learned to bake using my mom’s nice stand mixer. At that point, I’d had a hand mixer and was looking forward to graduating to a stand mixer…that Christmas I learned I’d rather use my money some other way.
But whipping egg whites is the one task I truly do find easier with an electric tool. I have an immersion blender with a removable head that you can switch out for a whisk attachment, and that’s my go to for egg whites now.
Then u should cry for me lol@@lorifrank430
I do love the actress who plays Mrs Crocombe - she always manages to come across like a primary school teacher that you really like, but wouldn't dream of crossing.
This dish resembles what we call a cobbler here in Tennessee. The custard is actually baked with the cherries and pastry, instead of served separately. It looks delicious Mrs. C!!!!! I'm always happy to see a new video!
Hi how are you doing?
I like this idea of second dessert.
It's like a second breakfast
This would actually make a nice breakfast, if there were any left over for the morning. Just warm it up in the oven and pour some custard on it. With a big mug of tea. Yum!
Interestingly this was a pudding course, like a sponge pud, tart etc. Dessert meant fruit and nuts perhaps eaten with knife and fork quite often. This is why posh folk call the sweet course pudding not dessert - because we don’t do 2 sweet courses these days, our sweet courses are usually closer to a pudding than a dessert
spoken like a proper hobbit
I don't think I've ever seen Crocombe so pleased to have a visitor to her busy kitchen. She must be in a good mood.
Maybe there were no troubles with the rest of the staff today, or a brutal heat wave finally ended.
Hmmm, according to Wikipedia, she didn't marry until after leaving Audley End. Crocombe is, after all, her maiden name. Maybe she had a pleasant walk with that fellow who manages the apples. I sensed some chemistry there in a previous video, and I ain't talkin' cider.
I realize I'm totally failing the Bechtel test on that last one, but I feel like gossiping.
I love the idea of a dessert before the dessert
Hello how are you doing?
I cannot imagine anyone but Kathy Hipperson portraying Mrs. Crocombe😊👍
This recipe is more like what the southern USA would call a "cobbler" but the dish still looks delicious.
I bought the the "Victorian Way" cookbook and it is wonderful.
I was thinking the same thing, but my family's method of making cobbler was different, only one layer. I really want to try this.
eh, not really. a cobbler isn't made this way at all
@TheCynedd - Though Ms Hipperson appears in the videos, there are several Mrs Crocombe actors that work at the estate and apparently appear on alternate days.
Cherry pie and custard, served *before* the dessert course? That's some meal!
Dessert back then was not what we think of it now.
The word comes from "desservir", French for "clearing the table", and back then it consisted of fruit/small sweets/sherbets/things that were easy to consume despite the table being cleared, to mark the end to the meal.
I love Mrs. Crocombe, she is so awesome!
Hi 👋 how are you doing?
If only this video'd come out sooner, now I've already baked a cake for my birthday. Ah well, maybe next year I'll make a Victorian cherry pie.
Make one maybe on Christmas day or 31 december to celebrate new years lol. Just and idea 🤗
happy birthday Jeff!
Every day can be your birthday if you think it is!
Or do as Mrs Crocombe, serve this cake "before the dessert is served"! Who's going to say no to TWO cakes?? Hahaha
Happy Birthday! It's my birthday today as well! What are the odds, lol?
She is the one for whom without this channel can't survive.
Some people make the show/ movie. Like watching a tremors movie without the Burt character or play by someone else. Won't work
~♡~ English Heritage should really think about making and selling the Victorian pie pans for the recipe book ~♡~
Oh, how it warms my heart when I get to see a new video of Mrs. Crocombe ♥️🥰
The casting directors in London, NYC and LA need to be aware of Kathy Hipperson!! She needs her own series.
No! Then we won’t have our Mrs. Crocombe. 😢
She doesn't do well with longer dialogue though
@@barbieblues7639 And yet she still manages to do better than 90% of the actresses we see on the small and big screens. I saw the recent tea video. The writing was bordering on tedium. I think if given the opportunity she could rise to the level of story given to her. She is obviously talented and has a certain something validated by her popularity on this channel.
@@barbieblues7639 You realize she does this in front of groups of people, right? What do you mean, she doesn't well with longer dialogue?
@@fakenorwegian4743 I thought the tea video was great, that's how Victorians would talk back then.
Yay! Thank you for showing a cut piece. I always like to see how it looks on the inside.
yes, need to have 'the reveal'!
I hope English Heritage truly appreciates Ms. Crocombe. She’s the man draw on this channel, hands down.
Runs in and 🤗💕s Mrs Crocombe!!! You always come back when we need you the most
Ms. Crocombe being so patient mixing everything with just a wooden spoon. I would probably murder someone with the spoon if I had to mix everything by hand with it.
This is why they drank so much!
OH MY GOD ANOTHER VIDEO FROM OUR FAVORITE KITCHEN SUPERSTAR 😍
Mrs Crocombe is an icon, a legend and an absolute queen. We love!
I was in Audley End kitchens two weeks ago, and I can confirm, this music played as I entered the kitchen.
...in my head anyway.
Also, yes, I squeeed. Gratuitously. What an amazing job the historical interpreters do there!!
Always a good day when we get to see Mrs. Crocombe cooking the Victorian way!
I'm not gonna lie, while most of the recipes are good (yes pigeon pie I'm look at you, you are disgusting!). I mainly watch these videos for the *SHADE.* 😎
*shudder* The dreaded pigeon pie. 😖
I just realized that right-handed people turn the bowl in a different direction! One never knows what one will learn on this channel!! Sounds like a great recipe, too.
This reminds me of a cherry bakewell tart, using fresh cherries instead of cherry conserve.
Does anyone else just absolutely live for new details about the Crocombe Cinematic Universe
I think the moulded baking tin is rather attractive. Makes me want to go fossicking for antique cookware. Beautifully done.
I’m so excited! I have a few antique raised pie molds. I’ve been looking for more sweet recipes to used them for.
I hope it turns out well!
Finally, Mrs Crocombe is back!
I wish there was more of these... I also love it when they have a story line to them.
Oh finally!! I've wondered what dishes looked like cut into! So glad this one was sliced and presented at the end! ❤️
It's been 84 years! Happy to have Mrs. C back!
This series is definitely one of my top comfort video series to watch especially when I'm feeling down or want to feel cozy
Nothing better than these videos
I’m going as Mrs. Crocombe for Halloween this year 🥹…I love how MaryAnne is moving up the ranks…can we get a shade-off between Mrs. Crocombe and Ina Garten? 😂❤
You have to love anything served with a jug of custard!
Mrs Crocombe is a total legend! Keep the videos happening! Thank you for this one!
This was great! She had a "twinkle in her eye" and everything 🤩
The classest channel and content on TH-cam.
Greetings from the States.
So happy to Mrs. Crocombe return!
I love how decorating it for her is sticking it full of hair pins.
Ty so much for the video, I love miss crocombe, but I feel like the videos are cutting out parts, I mean by this that previous videos would have shown her adding the last layer and even removing the pastry from the oven. It's part of the magic
i'm excited! always makes my day better when i see mrs. crocombe
Having been off the Internet for a week, this was a most glorious surprise! I do hope it is a bright sunny day, with just a bit of shade.
I love this series. I do wish this video showed all the steps but I love her just the same.
Please, more Mrs. Crocombe!!!
Cherry pie before dessert? Heaven on earth!
Mrs Crocombe is the real MVP of this channel 😂😂💅💅💅
Does this give asmr to anyone else? I love watching her cook it’s so relaxing and gives off this fall comfy vibe ❤
Oh the splooshy gritty sound you mean? If I close my eyes it sounds like a blob monster lurking somewhere.
That was some "TV magic" whisking those egg whites; I've never seen them foam up to peaks in just a few seconds like that!
Notice that she whisks them in a copper bowl. Try that.
i dont doubt that *some* tv magic was used but a bigger bowl does allow for more air to be incorporated which makes for faster peaks +she wasn' going for stiff peaks either which likely helped
I would love to see and episode with Lord and Lady Baybrook eating this wonderful food. An Audley End House series would be AMAZING!!! I adore this channel!! ❤❤❤
A new Mrs Crocombe video! Brightened my day
"Cherries can be preserved... in brandy !!"
I love you
Who’s ready for the shade… better not use glacé cherries, only second rate cooks use them
Just made this and it’s fantastic but I burned my mouth because I was too impatient to let it cool down! It has a wonderful subtle flavour and isn’t excessively sweet. The cinnamon adds a really nice touch. Thank you Mrs Crocombe!
I love the details that go into the script writing; " I think the Marello cherries are more superior...", how that "more superior" is such an indicator of one's place in the social strata. It is this attention to details, as well as Kathy Hipperson's talents that have made me a fan.
I agree with the acting aspect. But I've never liked the caste system. Those who were "superior" tended to be inbred retards who just happened to be born into the right family. From a historical point of view I like these videos, and I like the recipes as well. But the social aspect of this always was and will be ridiculous.
@@idcyco3623 I agree with you. Sadly, it appears to be a basic part of human nature - the ego; throughout history, everywhere in the world, distinctions, "us" vs. "them," "me" vs. "you" are the norm. I say this, not to defend distinctions, but to deal with them. In large part, this is why I have become somewhat of a hermit, not only to not have to deal with other people, but, also, to save others from the ordeal of dealing with me.
I seem to have an addiction to cookbooks, and this is one I covet. When I move house and have a proper kitchen, it will be added to my collection. I am always hungry and wanting to taste Mrs. Crocombe's good food after I watch her make it.
Same here, I only have at the very least two cookbooks that are mine (one being digital) but someday when I get my own kitchen I would love this!!
I get so excited when I see a notification come in that has Mrs. Crocombe in it!!
That looks delicious, but to me it looks more cake like than pie!
I am getting my recipes ready for Thanksgiving this year, and I am definitely going to be using some of Mrs Crocombes recipes!!
It tastes so good, make a grown man cry
Mrs. Crocombe is the real cherry on top.. “A jug of custard” sounds absolutely divine .
The pie looks so delicious. This is one of my fave channels.
That turned out beautifully.
That looks like something I could make, again! With sour cherries, because father has loads of those.
(I did do a very simplified version of the Gertrude a la creme. It was far too sweet for my liking, but the principle is nice and adaptable, exactly as I suspected.)
A new episode of shade on MY birthday 🎂. Thank you so much🌺🌺
Happy Birthday!
Happy birthday!
Happy Birthday 🎂! It's my mom's Birthday as well.
@@jenniferedgell4101 happy birthday to your mom Jennifer ❤️❤️🙏. I hope it was a good day to her as it was to me🌺🌺🌺
@@dietcokelisa thank you so much☺️❤️❤️💕
cant imagine a world without MRs Crocombe
I love that Mrs Crocombe mentioned brandied cherries because my mum actually makes a batch every year in November.😁
Yay, a new video!
I wonder what those beautiful metal decorations are, do they have a proper name? I’d love some to decorate my cakes and pies!
Looks delicious! Love seeing the pie after it was sliced. Always enjoy seeing how these wonderful dishes look on the inside as well.
I just got your cookbook and love all the info in it plus the recipes for the modern day cook
Her videos give me a heart warmth I feel safe and peaceful in these videos I don't want to leave 😢😢😢😢😢
Imagine sitting down to a desert like this, slowly pouring the hot custard on the pie and taking a piece with your spoon... I guess I'll have to make do with the biscuits I've got in the larder, bought from a major supermarket about 2 months ago.
filmed in slow motion, with a cello in the background
I love this series. I think it would be cool to see her serve a plate of food for a "guest" so we could get an idea of historical serving sizes. 😊
Served warm with melted butter & vanilla ice cream.... YUMMY 😋
Not a drop of shade from Mrs Crocombe, but I don’t mind. Must have been a good day at Audley End!
Here we are....liking the video even before it premieres.....Mrs. Crocombe stan ❤
I wonder if that shortcrust pastry makes a really hard shell around this pie. The way it is presented and made makes it look more like a pâté en croûte than a pie. ^^
Out of all the recipes, this one by far looks like I'd love it the best. I can't wait to try this! 😀
This pie looks wonderful. I wish there would be a victorian catering service. ^^
Mrs. Crocombe you make my day. God bless the Victorian way.
The original Great British Bake-Off
I look forward to this series more than anything else on TH-cam these days.
I absolutely love your videos, please keep them coming, I always look forward to seeing them 🥰🥰🥰🥰🥰
Great video. Did the decorations have any special meaning as they looked like crests? 😊
Always a sweet visit, with Mrs. Crocombe.
Oh it looks so wonderful! 😮Well done, Mrs. Crocombe!
Oh snap! I have not seen this lady since college! Wow glad to see you still make videos I loved this channel years ago, many phones ago lol
ANd by the end of Summer, you have put up some cherries in brandy to enjoy in wintertime.
I'm so glad TH-cam decided to recommend to me Mrs Crocombe's videos again.
Mrs Crocombe is a welcome guest in my home, day or night! I adore this channel!!!
I have learnt some great tips for cooking pastry, here in the first few minutes! I'm in my 50's 😆
It’s more like a cherry cake with a pie crust than the type of cherry pie most viewers will recognise
I agree. I was totally confused. It’s not a pie, it’s not a cobbler. I think the definition of ‘pie’ is a bit different than it is in the U.S. 🤷🏻♀️
@@amandagrayson389 I think this is the Victorian way. they would have had different ovens etc so it probably was easier to keep moisture in with a crusted top and sides etc
@@amandagrayson389
See also Black Bun. Oatcake is another.
:)
It's also the dessert before the dessert! I love cherries. This looks delicious.
I agree, and I think it looks really good, but better served with a brandy sauce. I'm not too shocked it's so different. America is more known for cherry pie than Great Britain is.