*Afterthoughts & Addenda* *I KNOW IT'S A DESSERT SPOON* - I used a dessert spoon to scoop out the jam. The amount of jam that I spoke about, I estimated in standard tablespoons.
@@donnashields1194 yep. People telling me not to use a metal spatula on a nonstick pan(I didn't). People telling me I pronounce 'basil' wrongly (I'm not from the USA), etc. I make mistakes of course, like anyone else, but the vast majority of 'corrections' I get, are not things that were ever wrong.
@@rudimentaryganglia normal bakewell are gems of a thing, but I'd defo opt for Shrimps over the 'classic', has more cottage hedgerow charm and better flavour set Imo.
i think my favorite thing about your channel is the diversity of videos. cooking, foraging, urban foraging, scam baiting, just whatever it is you're passionate about and it's genuinely inspiring how despite the difference in topics i still watch and love all of them!
It's weird. TH-cam stared as a diverse bunch of niche content providers and in some ways still is, but my favorite channels are those that fill many niches.
I found this channel through the scambaiting, but I've really come to enjoy your cooking videos. They are just so relaxing in many ways. I like cooking videos anyway, but your's are also stress free and you don't take it all too seriously. It just feels like comming over to a friend and making a cake together. Really lovely :)
also delicious looking recipe as always!! and as a non british person i dont know these regional recipes so its great to have someone with great taste introduce me to them!!
I think it's great when someone doesn't stick to recipes 1: 1 but adapts them to their taste or the ingredients that are currently available. And the cake you made there just looks delicious! Have a nice Sunday to all of the crustaceans here 😀
I never stick to recipes, i consider them more like guidelines and they always come out delicious. I've tried making stiff recipes in the past, but much like everything else, one size doesn't suit all. Will admit that you need to know what you're doing, otherwise you can ruin a good set of ingredients. So it's not something a fresh beginner can do.
@@aserta It is definitely better to have some experience and to know why and how something works. On the other hand, you can sometimes learn wonderfully from mistakes, even if it may then be necessary not to be complacent with the food and to have a little sense of humor.
I had lots of experimentation and mistakes learning to cook - always ate everything anyway even if it didn't turn out right. But now I mainly use recipes as guides and I am comfortable adapting and changing a recipe as I go. It's a real advantage when you live in a place where certain ingredients are not always available or affordable. The only trouble is that now when someone asks me for a recipe, I have a very hard time trying to explain how I made something 🤣
@@NHarts3 Oh I know exactly what you mean! It happens to me again and again that I cook for my family, spontaneously come up with a recipe and it tastes good (for once, there are all picky eaters here). At some point they will want this meal again and I often don't even know what I was actually cooking back then. I should really start writing down what I'm experimenting with.
Goodness me, did you NOT disappoint with the tasty soggy dough theme! That looks and sounds soooo deliscious, wow. Not just because of that, but I also just love every single aroma you put in there, and their combination is melting on my tounge just watching. This video is going into my bookmarks. Yes, I'm old enough to still have a collection of those, ha! These may also just be the tiniest pears I have ever seen. How cute are those? My dad has an old pear tree in his garden and makes an amazing spirit out of them. We meet once every two years to cut them into pieces for that, and they are easily thrice the size, and I already consider them small compared to what you get at the groceries here. I did not know they come that small, but they look wonderful! I've also never considered pairing pears and Amaretto, but now that you mention it - perfect. Thanks again, dear radiating shrimp!
Looks good Shrimp! I’m from just down the road from bakewell, (near enough that bakewell is on my address) and whilst I love the original Bakewell tart I think things should always be experimented on and looks like yours was a success! I am also impressed by your knowledge of the bakewell pudding ,most people only know the tart, I believe we can thank Mr Kipling for that. The pudding is the desert that has caused various blood feuds and disputes in the region and the one us locals choose over the tart generally, either with a cup of tea or a scoop of salted caramel ice cream. Great stuff as always!
I have been feeling quite stressed recently and put your videos on before I sleep. Your voice and tone is so relaxing to listen to and all your videos are so different from one another. I love the scambaiting series and I love the cooking series. Keep doing what you do, you are a huge inspiration and I couldnt thank you enough for turning up in my recommended one time, I've been watching you ever since and it's been brilliant to see your channel grow.
Love the videos as always! Your videos bring much joy and I watch every one! Have a blessed day, your work helps me find the good in the world in these dark times.
Ha! I got the exact same jar of pears, mainly because our Sainsbos had them marked down to 75p from £6. Had no idea what to do with them. I’ll veganise this recipe and give it a go. Thanks Mike, now I just have to work out what to do with the pears in white port I got last year. The jars are great for basil seedlings btw.
I have been a chef for nearly 20 years and using recipes is something chefs will do anytime they come across a new dish or a dish they havnt cooked in a while. Its completely normal for pros to do this and the only thing that has changed in the last 10 years is where once all kitchens had a shelf full of recipe books now we just google. If anyone has a problem with using recipes just know all professionals want and seek recipes for most dishes for so many reasons.
I've been fascinated by the concept of the Bakewell Tart ever since I watched a number of TH-cam videos, starting with one of my regular subscriptions. I've just turned up an article about a French version called *_"Tarte Bourdaloue,"_* which the article describes as *_"a tart with almond cream, decorated with large pieces of poached pears"_* and, according to the article, was a 19th Century creation of a Parisian pastry chef, and which *_"may be served warm or cold."_* The article contains no mention of Amaretto Liqueur. For further information, you could, if you are so inclined, search *_"Tarte Bourdaloue 196 Flavors."_* I am not inclined to include any URLs in comments I may make on this channel.
@@phillyb8347 OIC... OK... The site where I saw the recipe makes no mention of any alcoholic ingredients at all. You may well be right, but I imagine that, just as there is quite a strong controversy over the origins of Bakewell, Bourdaloue and even Gloucester Tarts, there are probably many different versions of them, all claiming to be the one-and-only correct way to prepare them.
I love the idea of those flavour combinations, looking forward to giving it a try perhaps with some tinned pears, almond essence and a little Amaretto. Thanks v much.
Ha, i'll never get those pears here in Bangalore, but that doesn't matter as i seldomly stick to recipes and i can't have anything liquor-ish either. i have a can of peaches though, and a jar of date+mango jam. Preparing my standard pie crust is a matter of 2 minutes... so i am going to have a Sunday cake after all. Every single one of your videos is inspiring and relaxing... except for some of your scambaiting reports, which sent me howling with laughter and made me seriously consider proposing you for the Nobel Prize for literatue. Now if you'll excuse me, i have to go make a bake...
ok now thats interesting... the butter+almond topping resembles a recipe in my family called "Bienenstich" (german for bees sting). but in our recipe its just this almond topping on a yeast dough in a big flat baking tray. curiously it bears no resemblance to the commercially available "Bienenstich" available here in germany which usually is a layered cake with a cream or pudding layer between two layers of plain cake and topped with a sheet of flaked almonds and sugar similar to this recipe. so its very interesting to see that this topping is used in an english recipe
My German grandmother used to bake Bienenstich and applesauce streusel for Christmas. This brings back fond childhood memories. I haven’t had either of them in years. Here in Switzerland, only the filled variant (vanilla-flavoured pudding-like patisserie filling) is really known, but not hugely popular
@@OGKenG this may be possible. Although, even in Switzerland, I’m aware of 3 different places/regions where this name originates from, resulting in (at least) 3 independent family trees. And there’s also the variation Baumgärtner, which might lose its distinctive umlaut in the context of emigration
I'm not great at it but I enjoy doing some light baking. It started with a random desire to make a cherry cobbler a few years back and then when a neighbor gave me and my roommate sibling some apples and plums, I turnes the sour plums into a cobbler and the apples into a crisp...which was pretty similar, but with oatmeal on top. I unfortunately forgot the baking soda or baking powder and the consistency of the top layer was gummy, but I still ate it. But I shared a large slice of the plum cobbler with the neighbor :) This tart looks like it would also be amazing. I also tweak recipes as needed, which just makes them better. I wanted to make peanut butter cookies about a month ago but the recipes I was seeing omitted flour and went heavier on the peanut butter. I didn't have a lot of peanut butter though and so I needed a measurement of flour to give me more mixture. I instead took a sugar cookie recipe and just added peanut butter to it, and it came out perfect :)
It sounds amazing. For the Gluten Free crowd, or folks like me that just don't care for the crust.... I would have two layers of almond filling. One that is more of a shortbread cookie crust. I would keep the egg to help bind it and add to the structural integrity, but that would need to loose at least half of the butter in the crust. Or just use crushed shortbread cookies and and an egg like a graham cracker crust. Both of those would need a blind bake before the custard is added Then spread your jam and fill with the almond custard and fruit. To make this more of a formal dessert, it would be tedious but...carefully place the thin almond slices in a pattern in the center; carefully layer the almonds, starting from the outer edges of the center circle- with each layer stacked on the previous and moving toward the center. This will resemble the appearance of a Zinnia. Place one cherry in the very center of the layerd almonds. Between the pears, carefully layer the almond slices from the outer edge to the center. If you have no patience to carefully place almond slices, I would take a half a spoon of jam, dilute that with the ammereto [from the pears] to make a colorful drizzle. Thank you, for the diversion and allowing me some creative pondering. The GI Tract was monster yesterday, and it was a long a challeging day.
I prefer gluten-free flour in cakes and pastries for two reasons: my sister-in-law can eat them and I don’t have to worry about overworking the dough or batter and making it bready.
I saw these exact pears reduced in Sainsburys last night. If only you had posted a day earlier and i likely would have been inspired to do this myself!
I feel like you'd make an absolutely lovely bakewell pudding. Being from Derbyshire and frequenting bakewell often I always preferred the pudding over the tart. Great with custard too.
For as good as this all looks - it has done something even better than make me want to make one as it has been awhile since I last had one (with my own changes, I often go cherry as you have but due to an annoying allergy to almonds, thankfully I have found sunflower and cashew meal/flours work great in place of the almond.) that I should thank you for. Baby pears preserved in Amaretto.... a brilliant blessing I have never before heard of or seen before, and one that is going RIGHT up to the top of my booze/fruit making list for this coming summer. (Thankfully, Amaretto is weirdly safe for some of us poor shlubs with some nut allergies. YMMV, don't put your life in the hands of some weirdo online, I did it with my epi-pen in hand knowing I might be about to be seriously stupid. Got lucky.) I already put up cherries in brandy as well as others, but baby pears in Amaretto sounds BRILLIANT.
I gotta tell you, you crack me up! I also find it easy to listen to your voice. Have you ever considered reading for audio books? Your books would be flying off the shelves, so to speak.
Bakewell tart is second only to Belgian buns for me (there's a theme there, I've just noticed!) that looks miles better than any Bakewell tart I've ever had before, and I used to make my own version of it...over 40 years ago.
Happy new year mate, I was just wondering why you don't really get any sponsors when nearly ever other youtuber does and I'm sure no one would complain well mostly no one.
I've been turning them away. I don't really want to do sponsored stuff. It's such a lot of effort to try to make content about things I don't care about.
@@milquetoasted I mean, it's theoretically possible that I might consider promoting a product or service that I really believe in, and that I sincerely feel the audience might benefit from or enjoy, but when it comes down to actually doing it, it just doesn't feel nice. The recent review of the Happy GameFace app was a little bit like that. I was not offered, and did not expect any reward from them, but they did approach me first and ask if I would consider reviewing it. I agreed, because it seems like a good cause, and I did believe people might benefit from it, but it instantly became an obligation, and even an obligation to such lovely people felt like a burden.
@@AtomicShrimp That's fair enough! Do what feels good and right to you. If you feel obligated in any way, you won't enjoy making the videos as much I imagine.
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*Afterthoughts & Addenda*
*I KNOW IT'S A DESSERT SPOON* - I used a dessert spoon to scoop out the jam. The amount of jam that I spoke about, I estimated in standard tablespoons.
Ok cool lol
The words 'ummmm actually...' are going to be the thing that tips me over the edge, when the crunch comes
Do you know, I was looking at that, thinking “looks like a dessert spoon, must be the perspective…”!😃
People actually comment on that? Why?
@@donnashields1194 yep. People telling me not to use a metal spatula on a nonstick pan(I didn't). People telling me I pronounce 'basil' wrongly (I'm not from the USA), etc. I make mistakes of course, like anyone else, but the vast majority of 'corrections' I get, are not things that were ever wrong.
Thank you Ms Jenny for all that you contribute to our favorite radioactive crustacean videos!
This looks better by a mile than a typical bakewell honestly. Far better flavours than the typical jams and ton of almond.
You take that back.
@@rudimentaryganglia normal bakewell are gems of a thing, but I'd defo opt for Shrimps over the 'classic', has more cottage hedgerow charm and better flavour set Imo.
@@SombreroPharoah valid 👍
Some people argue over what makes a proper Bakewell tart.
Smart people realise they have several tarts to enjoy!
Mr Shrimpling's exceedingly good cakes.
i think my favorite thing about your channel is the diversity of videos. cooking, foraging, urban foraging, scam baiting, just whatever it is you're passionate about and it's genuinely inspiring how despite the difference in topics i still watch and love all of them!
Mustn't forget weird stuff in a can! :)
It's weird. TH-cam stared as a diverse bunch of niche content providers and in some ways still is, but my favorite channels are those that fill many niches.
I found this channel through the scambaiting, but I've really come to enjoy your cooking videos.
They are just so relaxing in many ways. I like cooking videos anyway, but your's are also stress free and you don't take it all too seriously.
It just feels like comming over to a friend and making a cake together. Really lovely :)
also delicious looking recipe as always!! and as a non british person i dont know these regional recipes so its great to have someone with great taste introduce me to them!!
man, it's just bizarre how addictive are your videos!! I just can't stop watching you doing random stuff. Congratulations for the creativity
I think it's great when someone doesn't stick to recipes 1: 1 but adapts them to their taste or the ingredients that are currently available.
And the cake you made there just looks delicious!
Have a nice Sunday to all of the crustaceans here 😀
I never stick to recipes, i consider them more like guidelines and they always come out delicious. I've tried making stiff recipes in the past, but much like everything else, one size doesn't suit all. Will admit that you need to know what you're doing, otherwise you can ruin a good set of ingredients. So it's not something a fresh beginner can do.
@@aserta It is definitely better to have some experience and to know why and how something works.
On the other hand, you can sometimes learn wonderfully from mistakes, even if it may then be necessary not to be complacent with the food and to have a little sense of humor.
I had lots of experimentation and mistakes learning to cook - always ate everything anyway even if it didn't turn out right. But now I mainly use recipes as guides and I am comfortable adapting and changing a recipe as I go. It's a real advantage when you live in a place where certain ingredients are not always available or affordable. The only trouble is that now when someone asks me for a recipe, I have a very hard time trying to explain how I made something 🤣
Yep shows he's got a true understanding of cooking and the results!
@@NHarts3 Oh I know exactly what you mean!
It happens to me again and again that I cook for my family, spontaneously come up with a recipe and it tastes good (for once, there are all picky eaters here).
At some point they will want this meal again and I often don't even know what I was actually cooking back then.
I should really start writing down what I'm experimenting with.
Goodness me, did you NOT disappoint with the tasty soggy dough theme! That looks and sounds soooo deliscious, wow. Not just because of that, but I also just love every single aroma you put in there, and their combination is melting on my tounge just watching. This video is going into my bookmarks. Yes, I'm old enough to still have a collection of those, ha!
These may also just be the tiniest pears I have ever seen. How cute are those? My dad has an old pear tree in his garden and makes an amazing spirit out of them. We meet once every two years to cut them into pieces for that, and they are easily thrice the size, and I already consider them small compared to what you get at the groceries here. I did not know they come that small, but they look wonderful! I've also never considered pairing pears and Amaretto, but now that you mention it - perfect. Thanks again, dear radiating shrimp!
Your videos always have a really warm and homey atmosphere, they're so relaxing to watch.
Jenny is such a sweetheart. I love how she helps with your creations from time to time and we get to see her try them out. :)
Thanks, now I want this for breakfast. 😄
Lovely!
Looks delicious! Happy new year!
Looks good Shrimp! I’m from just down the road from bakewell, (near enough that bakewell is on my address) and whilst I love the original Bakewell tart I think things should always be experimented on and looks like yours was a success! I am also impressed by your knowledge of the bakewell pudding ,most people only know the tart, I believe we can thank Mr Kipling for that. The pudding is the desert that has caused various blood feuds and disputes in the region and the one us locals choose over the tart generally, either with a cup of tea or a scoop of salted caramel ice cream. Great stuff as always!
1:50 'I licked the spoon'
Amazing!! Thank you for sharing
From the USA, thanks for sharing this UK treat. I had never heard about a Bakewell Tart before, but now I have a new idea in the kitchen. Cheers
I have been feeling quite stressed recently and put your videos on before I sleep. Your voice and tone is so relaxing to listen to and all your videos are so different from one another. I love the scambaiting series and I love the cooking series. Keep doing what you do, you are a huge inspiration and I couldnt thank you enough for turning up in my recommended one time, I've been watching you ever since and it's been brilliant to see your channel grow.
The benefit of staying up until 3 in the morning is getting to see Shrimp's new uploads when they come out.
5:34 Shrimp is so straightforward that these small bits of sarcasm are a treat.
That is really well baked just right, nice one
Possibly your most charming vid to date, Mr. Shrimp! I, an American, feel that i understand the bakewellness better than ever.
Yummy 🥧 I love it when people put their own twist on recipes. Happy New Year to everyone.
Pear blue cheese and walnut tart is my fav
Oh my! Me and the Mrs are sitting here dribbling away! What an amazing bit of cooking!
Enjoy
Love the videos as always! Your videos bring much joy and I watch every one! Have a blessed day, your work helps me find the good in the world in these dark times.
One of the most interesting and relaxing relaxing channel s.love it.
Looks delicious! I might have to try this one. I love pear desserts
Ha! I got the exact same jar of pears, mainly because our Sainsbos had them marked down to 75p from £6. Had no idea what to do with them. I’ll veganise this recipe and give it a go. Thanks Mike, now I just have to work out what to do with the pears in white port I got last year. The jars are great for basil seedlings btw.
I've never heard of a bakewell tart before but this version looks delicious. I still have some pears and will give it a try!
first food video i watched from this channel and i’m quite satisfied, cheers!
yes you can find satisfaction watching a video before he’s done making the pastry, it’s quite enjoyable and worth watching to completion, so please do
A tasty Sunday morning upload. Well done. Had our mouths watering there for a minute🤤
I have been a chef for nearly 20 years and using recipes is something chefs will do anytime they come across a new dish or a dish they havnt cooked in a while. Its completely normal for pros to do this and the only thing that has changed in the last 10 years is where once all kitchens had a shelf full of recipe books now we just google. If anyone has a problem with using recipes just know all professionals want and seek recipes for most dishes for so many reasons.
Happy new year mike! I’d like to see more pi videos as well!
That looks so good, love pears.
Such a pretty pie
Looks nice
I've been fascinated by the concept of the Bakewell Tart ever since I watched a number of TH-cam videos, starting with one of my regular subscriptions. I've just turned up an article about a French version called *_"Tarte Bourdaloue,"_* which the article describes as *_"a tart with almond cream, decorated with large pieces of poached pears"_* and, according to the article, was a 19th Century creation of a Parisian pastry chef, and which *_"may be served warm or cold."_* The article contains no mention of Amaretto Liqueur. For further information, you could, if you are so inclined, search *_"Tarte Bourdaloue 196 Flavors."_* I am not inclined to include any URLs in comments I may make on this channel.
You normally put a splash of rum in the almond cream for the bourdaloue
@@phillyb8347 OIC... OK... The site where I saw the recipe makes no mention of any alcoholic ingredients at all. You may well be right, but I imagine that, just as there is quite a strong controversy over the origins of Bakewell, Bourdaloue and even Gloucester Tarts, there are probably many different versions of them, all claiming to be the one-and-only correct way to prepare them.
The birds on the tablecloth are adorable!
I love the idea of those flavour combinations, looking forward to giving it a try perhaps with some tinned pears, almond essence and a little Amaretto. Thanks v much.
Oh God I want some. I love amaretto anything
I've almost never baked anything. This has inspired me to do my own version on a budget.
Ha, i'll never get those pears here in Bangalore, but that doesn't matter as i seldomly stick to recipes and i can't have anything liquor-ish either. i have a can of peaches though, and a jar of date+mango jam. Preparing my standard pie crust is a matter of 2 minutes... so i am going to have a Sunday cake after all. Every single one of your videos is inspiring and relaxing... except for some of your scambaiting reports, which sent me howling with laughter and made me seriously consider proposing you for the Nobel Prize for literatue. Now if you'll excuse me, i have to go make a bake...
I hope it turned out well
@@flynna Too well and i ate too much, thank you😄A happy day and week to you
@@blessall4ever and to you also 😂 I too ate too much food yesterday aha
@@flynna These videos play hell to your appetite, don't they.
Delish looking!
A bakewell(ish), but not baked well-ish, just a happy medium gold, done perfectly.
The words 'Amaretto Pear Bakewell Tart' just sound incredible together!
looks so beautiful and delicious
oh my. that looks heavenly.
Its comforting to watch you cook 😊
That Jar would make a nice mini Terrarium.
I really love this channel.
I didn’t notice this is a new video! Love your videos! Lovely as usual!
I love your funky background music!
ok now thats interesting... the butter+almond topping resembles a recipe in my family called "Bienenstich" (german for bees sting). but in our recipe its just this almond topping on a yeast dough in a big flat baking tray. curiously it bears no resemblance to the commercially available "Bienenstich" available here in germany which usually is a layered cake with a cream or pudding layer between two layers of plain cake and topped with a sheet of flaked almonds and sugar similar to this recipe.
so its very interesting to see that this topping is used in an english recipe
My German grandmother used to bake Bienenstich and applesauce streusel for Christmas. This brings back fond childhood memories. I haven’t had either of them in years. Here in Switzerland, only the filled variant (vanilla-flavoured pudding-like patisserie filling) is really known, but not hugely popular
@@baumgrt
I once worked with a David Baumgartner from Switzerland who emigrated to the US and settled in Chicago.
I wonder if he could be a relative.
@@OGKenG this may be possible. Although, even in Switzerland, I’m aware of 3 different places/regions where this name originates from, resulting in (at least) 3 independent family trees. And there’s also the variation Baumgärtner, which might lose its distinctive umlaut in the context of emigration
Looks beautiful..
Being from and living the US, I've never had a Bakewell tart, but this one looks really delicious. Going to try making this!
It looks (and probably tastes) amazing
I'm not great at it but I enjoy doing some light baking. It started with a random desire to make a cherry cobbler a few years back and then when a neighbor gave me and my roommate sibling some apples and plums, I turnes the sour plums into a cobbler and the apples into a crisp...which was pretty similar, but with oatmeal on top. I unfortunately forgot the baking soda or baking powder and the consistency of the top layer was gummy, but I still ate it. But I shared a large slice of the plum cobbler with the neighbor :) This tart looks like it would also be amazing.
I also tweak recipes as needed, which just makes them better. I wanted to make peanut butter cookies about a month ago but the recipes I was seeing omitted flour and went heavier on the peanut butter. I didn't have a lot of peanut butter though and so I needed a measurement of flour to give me more mixture. I instead took a sugar cookie recipe and just added peanut butter to it, and it came out perfect :)
Very pretty pie
This looks delicious!! Nice wooden spatula you got there :)
A very nice looking tart...
Mouth-watering! Looks amazing and bet it tastes amazing too
Loving the regular uploads 👍
It sounds amazing. For the Gluten Free crowd, or folks like me that just don't care for the crust.... I would have two layers of almond filling. One that is more of a shortbread cookie crust. I would keep the egg to help bind it and add to the structural integrity, but that would need to loose at least half of the butter in the crust. Or just use crushed shortbread cookies and and an egg like a graham cracker crust. Both of those would need a blind bake before the custard is added Then spread your jam and fill with the almond custard and fruit.
To make this more of a formal dessert, it would be tedious but...carefully place the thin almond slices in a pattern in the center; carefully layer the almonds, starting from the outer edges of the center circle- with each layer stacked on the previous and moving toward the center. This will resemble the appearance of a Zinnia. Place one cherry in the very center of the layerd almonds. Between the pears, carefully layer the almond slices from the outer edge to the center. If you have no patience to carefully place almond slices, I would take a half a spoon of jam, dilute that with the ammereto [from the pears] to make a colorful drizzle.
Thank you, for the diversion and allowing me some creative pondering. The GI Tract was monster yesterday, and it was a long a challeging day.
I like all of those ideas. Actually a gluten free crust from gf flour might be better than the wheat based one, since short and crumbly is the goal
@@AtomicShrimp I'm in love with your ceramic ovoïd bols!
I prefer gluten-free flour in cakes and pastries for two reasons: my sister-in-law can eat them and I don’t have to worry about overworking the dough or batter and making it bready.
I bet it smelt amazing
Yum! I love the flavor combinations
Cheers and happy new year Shrimp!
I saw these exact pears reduced in Sainsburys last night. If only you had posted a day earlier and i likely would have been inspired to do this myself!
I feel like you'd make an absolutely lovely bakewell pudding. Being from Derbyshire and frequenting bakewell often I always preferred the pudding over the tart. Great with custard too.
My favourite desert of all time 😁
Spot on
Fresh Atomic Shrimp!!!
Looks real tasty, i have a few tinned pears which might do the job. Wash it down with a Baileys left from christmas.
I love your content, it's funny and really neat to see :) Much love from Singapore!
OMG! I have the same Pear in Ameretto & a Cherry one. I shall be making this later! Cheers Mike :)
The cherries sound really good, very rich.
looks yummy !! I'm gonna have to try that.
Looks amazing
This looks amazing
That looks delicious!
That looks delicious!!!
For as good as this all looks - it has done something even better than make me want to make one as it has been awhile since I last had one (with my own changes, I often go cherry as you have but due to an annoying allergy to almonds, thankfully I have found sunflower and cashew meal/flours work great in place of the almond.) that I should thank you for. Baby pears preserved in Amaretto.... a brilliant blessing I have never before heard of or seen before, and one that is going RIGHT up to the top of my booze/fruit making list for this coming summer. (Thankfully, Amaretto is weirdly safe for some of us poor shlubs with some nut allergies. YMMV, don't put your life in the hands of some weirdo online, I did it with my epi-pen in hand knowing I might be about to be seriously stupid. Got lucky.) I already put up cherries in brandy as well as others, but baby pears in Amaretto sounds BRILLIANT.
I gotta tell you, you crack me up! I also find it easy to listen to your voice. Have you ever considered reading for audio books? Your books would be flying off the shelves, so to speak.
Never heard of this (not even the name), but it looks really good.
Awesome 👌
That looks soooooo yummy 😋
6:22 That's my go to pickup line.😄
Very good idea, and as I am stuck in work from home for at least one more month, I am ordering the almonds and pears...
Bakewell tart is second only to Belgian buns for me (there's a theme there, I've just noticed!) that looks miles better than any Bakewell tart I've ever had before, and I used to make my own version of it...over 40 years ago.
👍 looks delicious 😋
Happy new year mate, I was just wondering why you don't really get any sponsors when nearly ever other youtuber does and I'm sure no one would complain well mostly no one.
I've been turning them away. I don't really want to do sponsored stuff. It's such a lot of effort to try to make content about things I don't care about.
@@AtomicShrimp thank you!
@@AtomicShrimp good on you! I don't want to hear about Nord VPN. We know for a fact you don't give a damn about it, why try to convince us all you do?
@@milquetoasted I mean, it's theoretically possible that I might consider promoting a product or service that I really believe in, and that I sincerely feel the audience might benefit from or enjoy, but when it comes down to actually doing it, it just doesn't feel nice.
The recent review of the Happy GameFace app was a little bit like that. I was not offered, and did not expect any reward from them, but they did approach me first and ask if I would consider reviewing it. I agreed, because it seems like a good cause, and I did believe people might benefit from it, but it instantly became an obligation, and even an obligation to such lovely people felt like a burden.
@@AtomicShrimp That's fair enough! Do what feels good and right to you. If you feel obligated in any way, you won't enjoy making the videos as much I imagine.
This whole video made me extremely hungry
Wow, you just do so much! Wow
Awesome....it's 415am where I live and now I'm hungry for sweets!
It looks delicious!
Love these videos, thank you sir ☺️
Did Jenny have a slice? If so, what did she think?
Looks awesome! 😋
i love your cooking videos!!
Happy new year
Mm that looks delicious