Can hardly understand her

Looks easy enough. Thanks!

Why are the amounts always given in grams? What does that mean in US measurements?

This recipe is so simple but looks so divine.

This is just what I’ve been looking for, for years. Just a plain and simple old English pie, Thankyou.❤

Thank you from Mongolia. Just cooked some jam by your recipe. ❤❤❤

OK JELLY , CAN'T buy rabbit here sense its considered wild game and i don't know any hunters anymore

mehmet efendi is the best coffee in the world

Why don't you peal the rhubarb?

Half a pound of sugar a week!? Jeeeeeeeezzzzzz

For keeping use hot sterilised jars and lids,avoid touching the inner part of the lid.

11:16 Hi, about 30 years ago I bought a pie in Scotland called an Ecclefechan pie. It was very similar to this recipe. I passed through Ecclefechan again in June but sadly all the local bakers had gone. At present I'm re-reading George Eliot's The Mill on the Floss. In Chapter six it days 'Mrs Tulliver's cheese cakes were more exquisitely light than usual, a puff o' wind 'ud make 'em blow around like feathers. ' It mentions pastry being used. Being curious to know how pastry was used for a cheese cake I did a web search and found your site. It's so interesting to see these lovely little cakes being made. I'll definitely make them. I love this site

This is a charming video, but perhaps the background music is louder than necessary?

This book was pubished in 1927, not 1943.

People have permission on some level to attend church.

They sent out a message from London.

People have tins stocked up.

Home economics is great.

A ha'penny's worth of saffron? My gran's recipe, from around the same time, says "a shilling's worth of saffron". That's quite a difference!

On the hunt for a copy of that cookbook. I love how THICK it is. Not some skimpy pamplet.

Aaaaagh! Metal spoon on a metal bowl. Two oranges in 1943?

Happy Easter 2024! I hope you're well and that we all love what you did and I would be very happy if you post again. ❤

Based on lessons from my Nan as a child, I'd suggest whipping the cream with the sugar. It was what homemakers learnt and passed down through generations, as it helps thicken and air the cream.

Many people don't know this, so i thought I'd share: Did you know the entire strawberry is fine to eat. So save 'offcuts', freeze in a container until you have enough, and blend to add to baking or smoothies.

Thankyou, lovely channel. Subbed.

i think they did a jeeves and wooster episode about this gorgeous pie

Regarding arrowroot versus cornstarch - the cornstarch won't thicken unless you bring the mixture to a boil, and let it boil for a full minute. Simmering just doesn't do the trick! Also, arrowroot works well, but not in a dairy mix, as a chemical reaction occurs leading to an unpleasant slimy texture. I miss melba sauce - it went out of fashion sometime in the late 60s/early 70s here in the USA, but I do remember it being popular in my early childhood. Thanks for this video!

Oh, the memories evoked watching this! I grew up learning how to make pastry from my British mother (I am American) and out of a cookbook similar to the one you showed. All the different pastries - suet, flaky, short, dripping, etc. - recipes shown in paragraph form, were just how I learned. One suggestion - would it be possible to turn the volume of the music down a wee bit? I could hear your narration, but felt like the music was too loud, so it was a bit difficult to hear what you were saying, unless I turned the volume up, at which point the music was too loud. Oh, also, if you don't have a cutter the size you wish, you might have a small plate, saucer, or even lid from something out of the fridge that is the right size, which you can place on the pastry and use a knife to trace around. These looked marvelous, and are a childhood favorite. I haven't made them in 45 years, but that's about to change. Thanks so much, and I am looking forward to watching more of your videos. This was my first video of yours and I am now subscribing.

Except English food sucks .get an American cook book

I will try this but it is beyond me why producers feel the need to have backdrounbd music.A lot of the time I just move on to a recipe where it's clear. If someone has the time please justify the need for music in an instructional video.

Are you feeling okay? ,I'm still thinking about you and I hope you'll make your viewers glad by posting some more of your stunning videos. It really was what I used as a relaxation in lockdown, it played a big part in what cheered up my mood and encouraged me in my baking and antique cookbook collecting. ❤

I believe you forgot to plate up some gravy!

The only problem with this otherwise excellent recipe is that we are now aware of the deleterious effects on health caused by eating (and using on cooking) margarine. It is a non-food (starting life as an industrial lubricant) and should always be replaced by healthy, delicious and nourishing butter in all recipes calling for its use. I'm fully aware that the cheaper margarine was a larder essential in the wartime years but since we now know it causes so many serious health issues it should be avoided at all cost.

Looks delicious but technically not a pie, in which the filling is totally enclosed by pastry. This is a stew with a pastry lid

I'm re-watching your beautiful recipes years later. The nostalgia from the music and your sweet warm voice makes me feel so peaceful ❤ hope you'll post soon!

It turned out amazing thank you so much! I used this recipe for my mom and dad they also loved it thank you so much!

Bummer you stopped posting they were really interesting

❤❤❤❤❤

If anyone tried putting jam on my nans saffron cake she'd scat it on the floor!

I had a go at this a couple of months ago and am now making it again for new year's eve. It is such a treat! I was never a fan of steak but this is an exception 😊 thanks for the recipe ❤ hope you'll post soon! I'll always be a firm and devoted supporter of your channel 🎉

I love your videos and I've tried a few of you recipes - they worked beautifully. Thank you for the free recipes fun-to-watch videos. I'm so envious of your cookbook collection!

Thank you for sharing. Looks delicious! ❤

Lose the cheesy music.

Looks gorgeous!

This presentation is just perfect -- combined with the soothing voice, this is baking Bob Ross-esque! :)

Absolutely amazing I tried making this recipe which was almost identical to the one my grandmother tried to teach me one Sunday morning when I made my way down to the kitchen for me it didn’t turn out too well however that was 40 years ago lol for some reason hers always Came out with the most Crispy and firm and full of delicious chunks of foul

One of the things that rationing did was to make sure everyone had a fair share of much needed protein. Many people were in bad shape from a decade of living on a cheap, high sugar diet. A diet lacking in good protein sources like milk, cheese, eggs and meat. So even the little available made an amazing difference to health. And if you picked the box of dried eggs over the fresh, farther ahead as well. The sugar rationing cut down on this diabetic causing product in their diet. Another great thing for health. So while the rationing met less for the rich, who had eaten well during the depression, and therefore were healthy, it was a blessing for those who had been starving on high sugar foods.

So sorry to say but this looks disgusting and reminds me of slippery wet pasta which I can't stand. I know boiling is an old way of cooking but it looks as if it would benefit from a hot blast from a blow lamp to at least brown the crust a touch to make it look more appetising.

I have this book it was handed down from my Grandmother! ❤

Please post more recipes! It's been 2 years and I miss your wonderful videos ❤