Fry the veg not boil and it's better.

I hope you're doing well please come back

Serve with tomatoes -- that's my favourite way ...

I believe Caerphilly cheese is the one used traditionally. It is more creamy and crumbly than Cheddar !

Love it! If you wanted some 'flakey' texture, you could mash up some cooked chickpeas and mix in before you let it cool down :)

One thing people would do during the war and the rationing years was save any bones or anything they cut from beef, lamb, pork or chicken. Put the bones into s shallow pan and put into the oven to brown and let the juices thzt come out of the bones carmelize. Remove the bones and add boiling water to deglaze the pan. You csn use this in place of beef cubes or marmite. You can also put the cooked bones and the liquid from the deglazed pan into a pot with additional to create a beef stock. People back then also saved their vegetable peels, pea pods, tomato skins etc and put those in a pot of water on the stove to make a vegetable stock. They'd even use a cheese rind in soup to give it extra flavor.

Recipe link not working

Appreciate you for the experience.

Not ALL fruitcakes are bad

Send it to batworld they eat fruit hahaha❤

What does boiling the can of milk do for the process or end product? Would love to know:)

Barra Breathe

THOSE LOOK GLAMOROUS!!!! Thanks for the recipe.....sugga! ;)

Chill in frig and it only takes 5 mins to nearly double in size

Try some Sugar

I enjoyed watching your video, yours was the first that didn't crush up the crackers and it seemed to work out for you. Besides the whole crackers your recipe appealed to me because of the lower sugar amount, but I will be adding butter under the crust. I also liked your surprise when you tasted it 🙂

your baking dish was probably too large, so everything didn't get covered. Also powdered milk is like skim milk, it has no fat in it that's why it did not taste rich.

People used to save their liquids when they were done boiling their vegetables to make a vegetable stock. Also, they would make stock with their bone scraps. So, you could make the broth for this pie more flavorful.

There is Welsh tea ,

You should season the pie, put some salt and pepper in the veg before putting it in the pie dish. If you don't season properly, it is going to be tasteless. Put the marmite in the hot water with the spoon. Waving it around on your finger is really not how to cook. You always need a gravy with a pie, not American white sauce gravy, a proper British gravy, use stock, marmite and make a roux,that would be my preferred gravy to have rather than parsley sauce. You seem to be a very one inexperienced cook. I hope you do learn from more experienced cooks in the comments. ❤

Name of cookbook?

I grew up drinking and loving orangeade! It was served at the food bar in every drugstore!! It’s far better than just orange juice!! The ice needs to be crushed fine!!

Great video! I watched your previous LWP recipe vid as well, good on you for giving it another try! I made the same mistake by overcooking the vegetables the first time I made it. Just made it again, I love adding cooked lentils to boost the nutrients. I’m living on British WW2 rations for an entire year as a challenge atm, a friend of mine just recommended your mock fish video which I am definitely going to try, can’t wait!

Hahaha As a European (and anyone else outside of the US and UK) I got a headache just listening to you talk about the measurments! This looks delicious!

Bovril is beef stock made from Prime Rib - it is amazing! Marmite is Beef flavored Better Than Bouillon.

It’s better to use whole milk in pumpkin pie instead of evaporated milk.

Gelato is pure sugar. Ice cream is pure cream.

I would have added brown sugar instead of white granulated

If you soak the fruit in tea it adds flavour and makes the fruit moist , soft, and plumped up. It also keeps the bars birth moist and stops it being dry and crumbly

Love this! I’m definitely going to give it a go! (I’m spending the year living on British WW2 Rations). Great video, thanks for the recipe 😊

Your commentary is a way to negative... explain to me how cutting a real apple pie sound "appetizing" vs "non-appetizing"... both are relatively wet gooey mush... I do enjoy watching cooking videos to get ideas and recipes... but I don't just watch one of each food... and IF I were going to do a food blog I'd watch at least 6-12 others prepare this and pick and choose the best of all and know I'm making a positive product... the best one I saw didn't crumble the crackers and like yours actually looks like apple... you could have increased your crackers to up to 40 and your crust would not have sunk...

I laughed so hard at this😂. That fact that you stuck with it, and posted an epic fail is wonderful.

Really interesting recipe! I’m surprised it didn’t tell you to cool the custard part first, and I’m definitely gonna try this. I’ve also found my new binge channel! Thank you!

I’m so glad I found you! I remember a taffy that I bought in the candy machine at elementary school. Yes, we had candy machines at school. The taffy was green with a mint flavor. I tried and tried to find that candy everywhere. The closest was called mint julep, but again, I can’t seem to get it. I believe Necco made it and now it’s not available. Does anyone know what the flavor was? I’m guessing spearmint. If that was the flavor, I’ll follow your instructions for taffy making. Thanks a bunch!

That looks crap .

I'm Welsh. My grandmother used to make Bara Brith a lot - never seen it made with carrots. As you say, it may be some sort of WW2 thing. It's pronounced Bara Breeth in Welsh BTW.

I found an old ad from March 1930 and I saw this recipe and I was curious so I came to youtube. Thanks for the visuals

I love mock apple pie! Sometimes if I have just one apple I will slice it in, thinly, just to give the pie that real fruit texture. The flavor doesn't need improving, but the texture can give it away. But if people find a few identifiable pieces of apple, they are sold on the whole pie! Also, a crumble topping goes very well on this pie. The texture of a good crunchy crumble helps a lot.

I just found out raw honey has no added sugar and is better for diabetics. I'm going to try a little orange zest in mine.

I wonder how a mix of whole and broken rice would work for better texture?

Please tell me that isn't a non stick pan