THANKS, I MIGHT TRY YOUR TECHNIQUE NEXT TIME I BUY A WHOLE PUMPKIN. I ALWAYS STRUGGLE WHEN CUTTING A WHOLE PUMPKIN. I EVEN THOUGHT ABOUT USING A HAMMER ON ONE, PERHAPS THAT MIGHT SOUND A BIT DRASTIC. SO DONT RUSH IT, AND TAKE IT EASY AND START FROM THE VERY MIDDLE. THANKS FOR THE UPLOAD.

Why do you have to leave batter for two hours? Valerie.

Why not just grate the ginger

Dude you should make more cooking videos

@vakulaag It is quite possible to make your own golden syrup and treacle. Golden syrup is just sugar and water. Treacle is also just sugar and water, just cooked longer to make a deeper richer syrup. Recipes for both are available on the internet.

Thanks daddy

Thanks for sharing your experience with us all. I love preserving and I get a bit confused with the american way of doing things with pressure canners and altitude measurement etc. Great to have a Kiwi guy show us how it can be done . Many thanks

OMG I chopped a whole pumpkin for the first time in my life after watching your video - I have been terrified of trying to chop a pumpkin for decades and always have to wait for hubby to come home and chop it up or buy pre-chopped pieces - now I can do it myself - THANK YOU SO MUCH !!!!

That was really cool to see, thank you. I will give that a go sometime. I'm curious why you only put the marinade under the skin and not all over the meat? I also didn't know about not adding garlic from the beginning because of the moisture, also good to have heard that. Thank you very much for this informative video.

If canning apples would you use the same 1:5 ratio and vinegar in water. How long can you keep in fridge after opening. I do all my chutneys and sauces with the overflow method. Now wanting to do fruits.

It's preserving time in our house. We use a large Agee preserver (Made in Hastings back in the day) which basically boils water and holds 7 of the large jars i.e. the water bath method. We get 9 out of 10 jars sealing first time that way, and the 10th is good for the fridge anyway :). The water bath canning method provides an additional layer of sterility to proceedings. Bevan - I did notice your left thumb with its soggy sticking plaster poking the supposedly sterile pieces of pear into the jars :)

Great advice. Thank you

Thanks❤

Thank you so much for the demo. Nice. 🎉

Sage advice. Lots of useful tips. Thanks for sharing R.K. and good to see no jewellery or watches on the actor. Tip: after halving it, scoop out the seeds. It saves effort later on.

Where is the ingredients list?

Used this recipe for the first time today, twigged it a bit with some castor sugar and added some milk and butter, my first time trying hot cross buns and I am definitely sticking to it. Everyone is raving about it. Thank you so much🙏🏻 May the Lord bless you in your future recipes✝️🕎🙏🏻

Your recipe says to use plain flour but it doesn’t always get the lightness or fluffy texture. Should I be using high grade flour please? It’s a great recipe. Thanks so much

Thanku

Thanks Bevan, brushing up my skills as I've had a few failures with the overflow method in the past so I would definatly have lost points! Love the handed-downness of these techniques.

I want something not as wet

Great tips. Music drowns everything out tho mate

Music's too loud, shame as dont even realy need the music

Sorry, couldn't watch entire video, too long , couldn't sit through watching the peeling and chopping of everything.. We only need to see a bit, we get the idea.

I almost missed the BROWN SUGAR in the written recipe. Also, the written recipe needs to be edited because there's no baking powder on the list.

Looks amazing! Any more ideas what can I use it for?

I was just wondering if it is just as easy to do peaches and nectarines? Thanks heaps carol

Perfect and yummy 😋 ginger 🫚 bread loaf 🍞I can’t wait to do it. Can I use molasses, thanks. And Happy New Year🎉

🎉

This is a wonderful recipe, I tried this jam early this year, and loved it! This will be next week's cooking for Christmas, and also for gifts. Really Great recipe!!! Thank you.

My god lovely but crazy mad sweet

My mom would make something like this when I was a kid. The only way she could get me to eat beets but I never learned how it was made till now. Not only is this delicious but it brought back a lost memory. Great video.

Made it and it's absolutely delicious 😊

Your channel is absolutely amazing. I'm vegetarian and into baking right now but I'm gonna binge watch your vids. Can't wait to make this cake and the ginger one. I wish this channel all success. Keep up the incredible work 👏

I made this today, and it turned out great. I used a pull chopper to chop both the fresh and crystallized ginger (first the fresh, then the crystallized). I did the stovetop parts in the microwave. The batter was too much for my loaf pan, so I cooked the overflow separately in the microwave (somewhat different color and texture but successful in its own way). Mine took longer than 20-25 minutes in the oven; I think the baking time will be different for everyone depending on the size of the oven and the size and number of loaf pans.

Great recipe. I grow my own beetroot so this is a perfect idea for using it up. Hi from Bushmills Northern Ireland...

Made a double batch using allulose sweetener instead of sugar and arrowroot powder instead of cornstarch for clarity. Packed into four one-quart canning jars. Yummy and perfect for diabetics, ketos, and Weight Watchers. Goes great on sandwiches instead of pickle relish, or as an accompaniment to beef, pork, chicken, and fish.

good video, thank you

One tip I got from my mother was to check the tops of the jars for damage so the seal is properly airtight

I am going to try this, thank you. What other fruits can do with this method.

DAMN boy you can cook

baking soda or baking powder? (the video said soda) also the milk is not listed in your ingredient list. I have just put it in the oven - fingers crossed 🙂

thank you for sharing - I love your videos!

Excelente !!!!!

Thanks Bevan, What a wonderful way of teaching skills.

Fell in love with the recipe. Unfortunately we don’t get treacle and golden syrup in my town

Love it. I'm definitely trying this.

Too much sugar, it isn't needed, as beets are naturally sweet.

This recipe looks perfect! Gorgeous color, too. Very appetizing. I'm going to use this recipe and video to make some. Great video! Thank you!