Steak & Kidney Pudding (What, Again?) - Weird Stuff In A Can # 153½ - Fray Bentos Meaty Puds

[@AjiNoPanda]

The pricing: cost of actual food ingredients is probably the lowest among the cost of physical manufacturing process, packaging, and logistics, hence why they can give you double the product for just a tad more money.

[@FurQ69]

The fact that there is virtually zero meat would probably help them save a few quid also

[@saidchammas]

the quantity and quality of content you produce is admirable

[@oanaalexia]

I just noticed his constancy too. The only problem is that I get hungry after watching these weird stuff in a can.

[@janvanhunks7287]

I have a dream... That one day we can enjoy quality content again that does not include conditioned prophylactic commentary to ward off the impulsive contrarian comments from ppl who are educated beyond their intelligence.

[@AtomicShrimp]

I'm learning to just ignore them Jan. The day will come.

[@Theopenwindowmaniacs]

And the overall size/girth, too😳

[@DanglerSpangler]

@@Theopenwindowmaniacs 😭💀

[@benm4290]

* Pull ring on lid * Toss in to enemy bunker * Wait for gagging noises

[@floydgilmour3994]

Haha I was just taking a swig of tea as i read this, I almost choked laughing

[@targuscinco]

Those are the same steps I use to find a suitable mate.

[@royferguson3909]

@@targuscinco lol, virgin

[@royferguson3909]

don't toss off your enemy, eat

[@pek5117]

the Fray Bentos is basically drunk food, done in a few mins. I wouldn't want to wait 40 mins for a pudding but they did look really good tbh.

[@jamesupton4996]

30 minutes actually and good scoff

[@dragonbutt]

Drunk food that you make your self? In a nation where you have a pub and a kebab shop on every corner?

[@Dockhead]

@@dragonbutt and what pub and kebab shop does a full pie cooked for little over £1? I do agree though, these pies are literally bottom level of what a pie should or could be

[@dragonbutt]

@@Dockhead Are you telling me that a drunk person is only going to eat __one__ microwave pud?

[@Dockhead]

@@dragonbutt i know some that have it with a couple slices of bread XD

[@NotMilesPrower]

I’m not sure if the phrase “meaty puds” is funny to anyone else, but it sure is to me

[@elonmust7470]

It is thr most rediculose thing they could have possibly named the product!

[@royfearn4345]

Tha' must be American, lad!

[@Skibbi198]

I like a nice meaty pud if you know what I mean. Nudge nudge wink wink ;) say no more

[@esmecat]

to all the people concerned about metal in the microwave... when i was young, my mother owned a microwave franchise in the 70's. i grew up on the sales floor watching them sell microwaves and helping. one of the things we used to do to show people how microwaves worked was to wrap an ice cube in aluminum foil place another ice cube in a glass. place both side by side in the microwave for a min. when you pull them out, the one in the glass is melted. the one in foil is still ice. microwaves can't penetrate metal. that's why the walls of the microwave are made of metal. as long as there is enough other things in there to absorb the energy and nothing sharp and thin like was stated to cause arcing (sparks), metal is safe. but general rules, like fire is hot, help us make better general safety choices... so general rule, metal in the microwave is bad.

[@_Piers_]

Recipes for cooking whole fish in a microwave often instructed you to wrap the thinner tail part in foil to avoid overcooking it. I've never done it, I just used to read a lot of cookbooks :)

[@msjkramey]

My little sister put a Capri Sun in the microwave. (It's a juice box bit in a tin foil pouch.) We used to freeze them to put in our lunch boxes to act as an ice pack and they usually thawed by lunchtime. But she wanted one right at that moment. Blue "lightning" went everywhere in thr microwave and it caught fire. Thankfully, I was in the next room and I turned the microwave off and left the door closed so the flame would snuff itself out. Everything was fine and the microwave still worked. I never even told our parents because she was so scared of getting in trouble (my family is super phobic about fire) until we were both adults. We still laugh about it but are extra careful now

[@susanfarley1332]

I had a plate with a line of metal painted on the edge of the plate that threw all kinds of sparks when it was in the microwave heating a dish full of food. Scary!

[@bridgetjones4702]

I remember Frey Bentos tinned puds being cooked in the pan when I was a kid, can’t remember them being dreadful but not a patch on a chippy tea of steak pudding, chips, peas and gravy 🤤

[@DaisyAjay]

Steak and kidney puddings from a chippy is such a childhood memory for me. I regret moving away from Manchester, no-one does them here.

[@swanningabout]

@@DaisyAjay tea... Dinner

[@windyleecarr]

The old style Fray Bentos puddings you steamed in the tin in a saucepan didn't fall apart so easily either. They took a lot longer to heat though, but were nicer than the modern microwave ones with their rubbery pastry.

[@tichwykes]

My father used to make these with suet pastry & they would be steamed in a pudding basin one of my favourites was salted bacon & onion, sadly he passed away years ago & I haven't the knowledge on how they were made just memories.

[@mrfingerblast1638]

Salted bacon and onion sounds amazing, your old man must of been a clever bloke. God bless

[@danielleanderson6371]

Dunno if you have kids or not, but I think he would want you to pass on the idea of his recipe with a recipe of your own. Make something your friends and family will love and find comforting just as you found his version to be. It won't be exactly the same, but you can always tweak it over time to try to work out how he did it.

[@danielintheantipodes6741]

We have these in Australia. The tin is a different shape, possibly the original one you referred to in the video. I rather like them, though I would not want to eat one every week. I have not had one for a long time, but I recall heating it in a normal oven. Thank you for the video!

[@MeemahSN]

Wait we do? Why have I never seen them?

[@danielintheantipodes6741]

@@MeemahSN In Coles/Woollies. Different shape tin. The assistants will help you find them.

[@MeemahSN]

@@danielintheantipodes6741 ok

[@pmackie123]

Saw your comment out of the corner of my eye, this is the first Wiki sentence: The brand is now owned in the UK by Baxters, which manufactures the product range in Scotland. Additionally, the Campbell Soup Company manufactures and sells Fray Bentos branded steak and kidney pies in Australia. That'll explain the tin.

[@solistheonegod]

Would it not be possible to cook the fray bentos pie in the water like the other 2 but cut the cooking time down to 10-15 minutes as it’s not frozen.

[@stationplaza4631]

I think that's worth trying out. It's possible the microwave produces so much heat inside the pudding, that it causes the pastry case to burst.

[@kenthepen4857]

An other option might be to half the power and double the time in the microwave. Don't know if that would work but might be worth a try next time I 'cook' one.

[@renuk39]

I’d love to see the Fray Bentos pud steamed. BTW I love them. The texture of the suet is very dense. Ideal for a Sandwich 🥪

[@marikabilska1382]

The worst thing about fray bentos is the price. For £2 I can get a similarly sized hot, fresh steak and kidney pudding from Thomas The Baker, which actually tastes fantastic and is good quality. Of course, one could argue the convenience, but shouldn't canned and lower quality products be cheaper than the fresh stuff?

[@ferrumignis]

Not sure that's true, a canned product requires extra materials and extra processes compared to fresh products.

[@roqsteady5290]

Well, you do pay for the expenses of the supply chain that gives you convenience. Thomas the baker sounds good, but there isn't one near me.

[@WalkerKlondyke]

You can’t stock a years worth of fresh puddings in your pandemic lockdown bunker.

[@Rei-Rei]

@@WalkerKlondyke In my case, a year's worth of fresh puddings would be none, so I can. :3

[@sarkybugger5009]

You can't keep Thomas the baker in your cupboard for two years. ;o)

[@emmajacobs5575]

I really like those Hollands puds. Good as they are, they seem to be improved by covering the open top surface with foil or a suitable sized jam jar lid during cooking, so the top doesn’t go soggy..

[@dystopianparadise5916]

I gave up on the heating directions the manufacturers give for using the microwave long ago and generally use a combo of nuking and then crisping in a skillet or toaster oven. I don't mind the thin soggy crust under a pie but the top needs to be dry and crispy.

[@xKapnKrunch]

Facts.

[@vladimirart232]

Hey man, As someone who struggles to speak in English, I want to tell you that I absolutely admire the way you speak. It's beautiful. Is it something that you have naturally or you was working on your voice, narrative ability to to talk? Please let me know if you have a piece of advice for a non-native English speaker, or maybe just in general for someone who struggles to speak.

[@Lucifers-Stepdad]

I'm not atomic shrimp but I have worked on developing my voice. I started by recording myself speaking and listening back to it and then trying again to get the timbre (sound 'feeling'? I guess it's a way to describe it) that I wanted. I suggest audacity, which is free.

[@peterjf7723]

@@Lucifers-Stepdad I agree. When I had to give a presentation at work I would record myself practising the talks. It can be quite uncomfortable listening to yourself but it does help.

[@AtomicShrimp]

Thank you for your kind appraisal. I think it's just something that comes with practice, and I get a *lot* of practice, talking to the camera (especially as only maybe 1/4 of the footage I record ever makes it into a video). I used to speak with a bit of a stutter and it still comes through occasionally, but for the most part, it's gone. I guess if I have any tips, they would be: Record yourself at different times of the day - My voice always seems to have a deeper, more relaxed tone in the morning, so for the voice-only stuff (scambaiting and the like), I try to record in the morning. Get a half decent microphone - I use the Blue Yeti (although not for the WSIAC series - I just use native camera audio for that) - a mic with a monitoring output for headphones is really useful as it immerses you in the experience of speaking for recording - you get a much better idea of what it will sound like. If you make a mistake or stumble, back up, take a breath and speak the whole line (not just the word) again, and correct it in the edit

[@jumbo4billion]

I don't have any useful advice myself but there are lots of videos here on KZbin about how to move your mouth when speaking English. I found the biggest struggle in learning Russian was using my mouth in very different ways than I was used to.

[@vladimirart232]

@@AtomicShrimp thank you so much for such an informative reply, appreciate it! Thanks guys, I make notes and I will keep them in mind, especially during voice practice that I just started to do recently 👍

[@ocarinamaestro4723]

He took a video that he already did but somehow still managed to make it different and interesting. The seamless "time travel" was really cool too.

[@Ayslhyn]

Hollands was the brand that all the chip shops used to sell when I was a kid in Manchester. Pretty sure those puds were bigger though.

[@AcornElectron]

Hollands are really poor quality these days.

[@Ayslhyn]

Is that so? What a pity. Pudding, chips, mushy peas and gravy was a real childhood treat. Last time I had a pud though it was a chilled one from -of all places- Waitrose

[@AcornElectron]

@@Ayslhyn oooo swanky pud! Was it any good?

[@Ayslhyn]

@@AcornElectron It was pretty good. Bit small though.

[@AcornElectron]

@@Ayslhyn you’re not selling this to me very well 🤣🤣👍🏻

[@kaibarclay774]

"I've got to let that stand for thirty seconds which is enough time to realise this is a disaster of a pud"

[@SonofSilas]

This is the weirdest channel. I'm vegan, zero interest in eating any of these, yet strangely watched it all the way through and thoroughly enjoyed it. You could probably do a video on anything and make it engaging.

[@Laurencetw]

yes, I understand you perfectly. a few months ago, he posted a vid of himself walking around a windy beach and digging up shards of broken stuff, and it was still a great vid!

[@archie8164]

I'm vegan and I watch him all the time too aha idk why but I love these vids

[@RetroSegaDev]

@@Laurencetw he's just so good at engagement with the audience. Makes for a great presenter!

[@Laurencetw]

@@RetroSegaDev yeah, I agree, but there is also something that feels heartfelt and genuine about him which is absent from lots of similar channels. not just his sense of humor, but the feeling that you're sitting at the kitchen table with a real friend. ...this is why I like his channel 100x more than stuff like 'daily dose of internet.' (...hey 'daily dose' don't get too mad. still like your channel too.)

[@othername1000]

I wonder if poking a vent hole in the bottom (which is the top when cooking), would help to keep it from explosively expelling it's contents in a downward direction.

[@andrewmcintyre8636]

I was going to suggest exactly the same thing 👍

[@4MemoriesNotLikes]

I love your videos. I feel like you've filled in the gap of my Grandad. I Miss him loads. I can tell youre a good human,I trust in you and your videos. Thank you for your content Mr Shrimp 🙂

[@PS-Straya_M8]

I'm wondering if after you take the pie out of the microwave and put it under the grill for eg 5 min if that would make the pastry more crispy and tasty?

[@idavo]

I have purchased the 3½ min Fray Bentos pudding & it was ok, it provided the stodge & meat I was craving. My nanna used to buy Goblin puddings in beef mince or S&K, which gave me the taste that has lasted from being 7 years to my now 55 years. Hollands Pies hit the spot for me all the time, hot pots & pies delight me & I know the taste will be the same - I love 'em. Holland's S&K puddings are like a drug to me, once I have one I become obsessed & can eat one every day for weeks. The taste, pastry, filling cannot be matched by anything. I lived in Salford & Manchester, once tried a home made rag pudding my neighbours mother sent me some to try. The suet pastry was as good as the filling. Don't know were I am going with this comment - but thank you Mr Shrimp, creating my shopping list for this week. This vlog has made me very hungry & Holland's need to be in my basket & delivered before weekend. Bloody brilliant vlog. 👏 👏 👏 👏

[@TheTimeshadows]

I wonder if Shrimp has eaten American style, Turkey Pot Pie, which is baked, with a flaky and golden brown top crust?

[@PooleyX]

Chicken pie (with a brown flaky crust) is also very popular and standard in the UK. Note, however, that this is a pudding and not a pie.

[@owllymannstein7113]

@@PooleyX The only real difference is that one is baked and one is "boiled", you could probably just bake any of the puddings in the video and get something very similar to an American frozen pot pie.

[@jonathanfinan722]

A pie has pastry sides. What you have almost described is a stew with a pastry lid.

[@leahparker9033]

@@jonathanfinan722 Depends where it originates. Homemade has the top crust. The dreadful ones from the grocery freezer are thin gravy with a few vegetables and the obligatory piece of meat completely encased in pastry.

[@owllymannstein7113]

@@jonathanfinan722 Potpies also have pastry sides.

[@leecollison7527]

Steak & Kidney has always been my favourite pie/pudding filling. Even growing up as a kid.

[@bl3ivids]

I found out recently that the origins of Fray Bentos lie in Uruguay. Shocked me when I found out from a tin of Corned Beef, and had to search online to verify. Sure enough, there's a city in Uruguay called Fray Bentos. And I've lived my life until then thinking of their pies as traditional British foods.

[@JehanineMelmoth]

‘Fray Bentos’ means ‘Fare well’, as in ‘I hope things go well for you’ rather than ‘goodbye’.

[@andybarker5552]

Yeah founded in Britain by a German with a factory in Uruguay to originally make beef extract that was later called Oxo.

[@charleslambert3368]

I imagine there was a lot of good pasture in that part of S America and a lot of mouths to feed in the UK. No refrigerated ships yet so you have to cook and tin the meat before sending it across the Atlantic. (this is half of why british food has such a bad reputation. when you are trying to feed 40 million people using 19th century technology, you can't afford to care about how it tastes)

[@gilbertoorejuela2567]

@@JehanineMelmoth My dear, thats incorrect. Fray Bentos was a person, a friar, Fray( friar) Bentos (lastname). As a Uruguayan I confirm that, haha.

[@grevillemount]

Fray Bentos is now taken over by A Scottish Firm called, Baxters.

[@davidcoghill8612]

I usually cook the fray bentos ones in much the same way as the frozen ones you show at the end. Only difference is I just pop a hole in the lid of the tin rather than pull it off completely. The big ones take over an hour to heat through though.

[@msjkramey]

I love how respectful you are to all cultures. We have meat pies in the US, but we definitely don't call them puddings. Whenever I have friends/family say that another culture is weird for what they eat, I find a quick reminder of what exactly cheese/sour cream and the "sea spiders" (blue crabs) we eat happily gives some perspective pretty quickly. I love "weird" food and I find the fact that many parts of the world discovered ways to harvest natural yeast and bacterial for sauerkraut/kimchi, cheese/tofu, beer, kombucha, etc so fascinating. I'm sure it was a series of happy accidents, but whatever "strange" food another culture has, you probably have an equivalent without even realizing it because it's just so normal to you

[@SonicAlpha]

The Holland's puddings have always been a gold standard for me (they were used in all the chip shops around where I used to live). Those Fray Bentos things look atrocious. You're a brave man for trying them! 😅

[@Dockhead]

Common mans cuisine as i call it, some dont have the knowledge or care to upscale and prepare and make homemade pies and wait for them to cook to achieve a cheaper but more quality product

[@maggiemurphy5323]

I used to love the Frey Bentos ones when I was a kid in the 1960s and 70s. Back then you also had to boil them in a pan for ages. You also used to be able to get suet and jam puddings in a tin, which you also had to boil for a long time. Lovely.

[@kevinh96]

You should do a comparison and taste teste of the sweet/dessert steamed puddings too. The Heinz ones in tins that have to be placed in boiling water for ages (still widely available) and the modern microwave versions from Heinz, other companies and supermarket own brands that are usually an individual portion like the Fray Bentos savoury ones.

[@bonzobanana1]

Wetherspoons used to do 2 meals for something like £7 and steak and kidney pudding with chips and peas was an option. I had that on 2 or 3 occasions and enjoyed it but I mainly went with the chilli con carne option most of the time. Very rarely do I have this at home. Occasionally I'd buy a poundland fray bentos tinned pie though and do enjoy them. Definitely like my pies and puddings whether sweet or savoury.

[@paulklee5790]

I was gutted when that particular item was dropped.... meat puddings, mystifying dinners for over 500 years....

[@SmR8008]

When the fray Bentos puds were in a metal tin, you could steam them. I assume you could still do that with the new plastic containers ?

[@HotelPapa100]

When I was a kid, my mum used to cook slices of gray bread along with the Sunday roast in the onion and assorted veggies sauce that simmered along in the pan. We called this "childrens' meat". I think it hearkened back to the days of rationing during the war, when there wasn't enough meat to go around for the whole family. I liked the umami taste of it. I sure didn't like the texture (the crust was kinda OK, the crumb was just soggy). I guess that pastry comes out of the microwave kind of similar...

[@wubsyman5796]

IDK why but I absolutely love the way he holds his knife and fork, it's really weird to say but it's so nice to watch people holding them in the right spot and the right way up

[@LeeStoneman]

That's how the British hold knives and forks. For some reason, Americans seem unable to hold them properly.

[@stevenmintandrews4859]

Looks lovely, I like the different colour foils so you can tell which is which , Brilliant idea.

[@SuperDolly64]

I have paused this video at the point of showing the packaging of the hollands meat pies, you are now playing with my childhood memories, all chippies now seem to sell pukka pies, but in my childhood they were hollands, so I'm looking forward to this!!!!

[@one_smol_duck]

Ohh, I always assumed "steak and kidney" was steak with kidney _beans._

[@Peyton1218]

If only. Brits have a proud tradition of ruining otherwise tasty food with animal viscera. While I respect using every part of the animal, every other foodstuff doesn't need kidney and blood in it.

[@Jhizzle2495]

@@Peyton1218 no kidney taste great

[@michaelkobylko2969]

@@Peyton1218 Whilst your right about our proud tradition of "ruining otherwise tasty food with animal viscera", most of us don't eat this kind of stuff every day and it's very common for us to turn our noses up at stuff like this. I love black pudding (blood sausage) but I know many people who are disgusted by the thought of it. These days, things like chicken tikka masala or spaghetti bolognese (very much bastardised versions of classic Indian and Italian dishes) are more representative of "British" food as commonly eaten. I've eaten a lot more curry than I've eaten liver or kidney dishes.

[@MazTheMeh16]

@@Peyton1218 I mean brands tend to always offer steak AND steak and kidney in pies as an example... So really it's up to you. Nobody says you have to eat it and many people like it. It's not ruined just because you don't like it. I think sweetcorn is vile but I know it's incredibly common and loved by many. Also, it's a few dishes, not every other meal. And blood? That's rare. I'm guessing you like steaks are dry as hell (ik it's not blood but people tend to think it is because that can see it) .

[@catslove3884]

Big surprise for you.

[@MikoMoJo]

I enjoyed the shifting camera angles immensely as you were trying the Meaty Puds ❤️.

[@missygilly9917]

Thank you for doing a review of these. In searching for a pudding pot to make a steak & kidney pudding I spotted these fray bentos & wondered if they might be ok, since I don’t really know how to make the pudding myself. I think I’ll try my hand at making a steak pudding instead. Cheers from Canada

[@johnfitzgerald4456]

I really enjoy all your content. Having a wide variety of topics is very pleasing. The steak and kidney pudding looks delicious, as an American I'd love to try over here. Alas, not available. Amazon has this for a small fortune. We have chicken pot pies across the pond.

[@Fuzzy_Spork]

Growing up I loved pot pies, which I suppose is the US version of a meat pudding. The pastry was my favorite part! Haha. I've never had a steamed pie, so that might need to be something I have a go at.

[@danielgill797]

I will definitely be looking out for those frozen steamed pudding in Asda! I've always wanted to have a steamed pudding but am never sure how to go about making them due to the pastry. So these frozen puddings are perfect for me. Plus love ASDA, shopped there my entire life! Thanks for the recommendation.

[@Basin79]

Just wondering if you over did it? I type that as I have the same microwave or at least it looks the same and at full power it's 900w. Rarely do manufacturers base their times on a 900w as standard.

[@deavo74]

Not a kidney fan. I do like the steak version though. Fray Bentos sloppy puddings are ace lol. May try the steamed version though.

[@NonsensicalSpudz]

I like the kidney, in pies likes this but not the steak because its usually just chewy

[@Healingpoppy]

Thanks so much for doing the Holland pudding review, I've looked at them but didn't want to waste my money and now I can buy with confidence. Not sure if I'll get the Fray Bentos microwave ones as I usually buy the big tin that goes in the oven, although there's not so much filling in them now.

[@nintenalex]

Hey. Love the videos. Just wondering if they still make the minced beef and onion puddings? I only seem to be able to get the kidney one in blackpool which seems wierd. Thanks

[@jpaulc441]

I don't mind kidneys and liver if I'm in the mood but I'm not really a fan of suet pastry (too stodgy for me). I love me some puff pastry though!

[@pdoephruhrn]

OK Paul

[@jonathanfinan722]

Steamed suet pastry is as light as a feather though. Who's been ruining yours?

[@sweet-beaks]

I'm curious. Is there an option to steam the fry bentos pudding or is it just microwave? I'd try to steam it and see the out come just for comparison.

[@Pattoe]

The issue is the the Fray Bentos puddings have no 'lid' piece of pastry, so steam would water down the filling. I'm sure there'd be a way around it, though.

[@AtomicShrimp]

The Fray Bentos puddings are entirely enclosed in pastry, so I think it would cook exactly as the frozen ones do (in terms of method). I think the damage is probably already done though - the pastry is already saturated in gravy before you open the can.

[@chanceDdog2009]

@@AtomicShrimp ( I'm not sure if you already have but)....can you please do a challenge where you use a minimum wage food budget to feed an average family.. With a twist of a only buying healthy fresh. food. I seen your 1 pound/day challenge but this would be different in that it's how a lot of people live every day.

[@blackpoolhornet]

Hi Mike, We have the Holland’s minced beef and onion puddings they are delicious with chips or veg. I have found that if I steam them they turn out better than boiling them. Farm foods have them for £2 for 4 which is a bargain. All the best Paul & Sarah

[@jacquespoulemer3577]

Mike and crew. as a devotee of organ meats, I look for all recipes which include them... So it should come as no surprise that when I was investigating English cuisine in the 1970s, Steak and Kidney Pie was one of the very first British delights I assayed. I prefer the crunchy pie crusts to the softer puddings (although I did make a plum pudding around the same time). Thanks again Mike for some packaged investigation. Love to all from Rainy Mexico...JIM

[@gilesfarmer5953]

In the army, back in the olden days, we used to get the original boil in the tin steak and kidney puddings in our ration packs. You had to pierce the can with the provided can opener, and boil for the required amount of time along with your tinned vegetables, then once cooked, use the hot water to reconstitute your instant mash and gravy ( not rationed), and then carefully open the hot tins for a delicious open air feast. The Frey Bentos steak and kidney puddings were often referred to as "babies heads".

[@ian-c.01]

We used to call therm dog meat pies when we were kids, none of us kids enjoyed them but my parents did.

[@dipacalypse1092]

i think the only proper coment is LOL

[@molybdomancer195]

When I was growing up we called these babies’ heads because of the shape and soft texture

[@CragScrambler]

Oddly enough we had them as kids but don't eat them now but our kids do, maybe our adult palates are spoiled with better products where as as a kid thats the definition of a pie?

[@lemagreengreen]

I always thought these sort of things were just popular in the dark olden days too

[@danielyoung7534]

I can see where the name came from, I'm not sure if they have gravy train in the UK but it looks just like the cans I'd open for my pups

[@l0st5oul45]

I'm wondering, if you try to make it at home to put in your own favoured filling, what kind of pastry would you need? Can you just use the standard rolled pastry from the fridges in asda/tesco?

[@AtomicShrimp]

You could use ready made pastry I expect, but traditionally, these are made with suet crust. It's one of the easiest types of pastry to make actually

[@Lucifers-Stepdad]

Bitta bisto and some Yorkshires on that. Lovely. I adore fray bentos, they make me very nostalgic for my student days!

[@pabmusic1]

You're quite correct that 'pudding' can mean almost anything now, but originally it meant something wrapped in cloth and boiled. Steak & kidney pudding should be boiled, and the pastry should be like soft pasta. A steak & kidney pie is different.

[@miladydewinter7770]

Hollands Steak and Kidney puddings are to die for. Sadly the Greeks have never heard of suet puddings so I have to binge-eat whenever I go back to the UK. I am more than happy to wait 40 minutes for my Hollands pud !!! You can microwave Hollands puds -- I tried it once and the suet was decidedly rubbery. But you can keep your Fray Bentos mush.

[@debbieb2983]

I use theses alot myself there not brilliant but like your previous video , I'm a nurse with a 30 min lunch break on a 12 hrs shift so pie and instant mash is a meal you can make in the ward kitchen, we don't have our own staff rooms anymore so it has to be quick and no messy, BTW Hollands are much better but only at home as the packages I seen say banmaire and an hour cooking. Hope this information shows how these can help, love your videos kindly debbie

[@crozzy04]

I personally pierce a steam hole in the plastic container of the Fray Bentos puddings and I find it comes out more whole. Not perfect but better. Great video 👍🏼

[@DrDaveW]

That’s a very fair pricing model. I’s not so much the amount of ingredients, but the cost of farming, production, delivery, and then retail (rent, staff wages, etc) that is the main cost. You could also add advertising and marketing to that.

[@DrDaveW]

@@chewcab8008 Time for a meat tax?

[@inge6280]

I love all the different tests and experiments you do

[@stevenbridge]

I came to Canada in the 60's and two things I really miss are "real" Dandelion and Burdock and Steak & Kidney Pudding. You can easily get Steak & Kidney pies here but not the scrumptious puddings my Grandmother used to make. Please put me down for any contests you might have that give away the Hollands S&K puds. Love your channel and how diverse it is. We both seem to have the same interests.

[@danielleanderson6371]

In the States we have microwaveable soups for on the go, and they also have a metal rim. These types of cans are designed in such a way that the metal doesn't cause sparking, which is why it's also imperative that you DON'T use a can opener on them. A can opener would distort the geometry of the rim, creating sharp edges that can generate sparks. I used to eat these soups all the time when I worked at a college bookstore over the summer when the dining halls were closed. We had a microwave in the back to heat them up, making them they only hot meal I could eat on my break without driving somewhere. Not once did they spark.

[@PokeMaster22222]

I dunno about puddings, but the whole "filling bursts out when cooking" thing? Yeah, every time I put some frozen chicken kievs in the oven, by the time they're done the garlic butter filling's gone all over the tray. Ah well, what can ya expect from processed food, eh?

[@ESPSJ]

Dog food tier food right there for the canned one 😂

[@johnmaclean2040]

I just noticed you moved above 700k subscribers, CONGRATULATIONS

[@BlackHedgehog]

I kind of want to try those Hollands ones, but I don't think I've seen them in my ASDA and the website lists them as £2.50 but originally £3.20 which feels grossly overpriced given how small they are. But this isn't all that weird to me as I love Steak & Kidney.

[@internetguy692]

£2.50 for 4 isnt that bad

[@emmajacobs5575]

I seem to recall they were always difficult to find in Asda - mixed in with frozen veg or potato products or something unexpected. Worth persevering as they are quite tasty.

[@CupidStunt0001]

Great video, steamed is always best, the marks & sparks steak & kidney puddings are amazing , treat myself when I'm a bit flush 😋

[@eldrichnemo9312]

thank you for that wonderful pudding primer!

[@tylerdejong6930]

On the topic of microwaving metal: in the lab I work at, we often microwave flasks of solid agar that have stir bars in them (which contains metal). From what I understand, the large content of water surrounding the metal absorbs most/all of the microwaves, so I assume the same is true in this video

[@ogo2l]

Love the Program. With the Fray Bentos Pudding could not put something heavy on the pud while its cooking in the microwave to stop it bursting out, may 153and 3/4??? Love to see you make that family steak and kidney pie from super market stuff, yes please. Great cooking content keep making more. Many Thanks.

[@MrSammotube]

Do they not do the metal tins anymore? You used to boil the tin in a pan and it always came out perfect (but took a little while).

[@mrplod1616]

In Manchester they sell them (Hollands) in the chippy. We call them 'Babies Heads' .

[@WattWood]

I remember my Nan used to make them from scratch , best thing ever on a cold winter day , not sure many butchers actually sell suet anymore unless you order it specially

[@IanSlothieRolfe]

There is a brand of Suet called "Atora" that is available in supermarkets in the UK, there's a vegetable version available from them too. Its supplied shredded and lightly dusted in flour to stop it sticking, and keeps in a cool place.

[@Bartok_J]

A prime candidate for "weird stuff in a can" that sadly disappeared sometime in the 1980's - the Granose Savoury Pudding. What? Briefly, the vegetarian answer to the Fray Bentos canned steak and kidney pudding. It was a wide, shallow can that you heated in boiling water then carefully opened, having put a cloth over the can if it spurted. Lovely stodgy pastry with some sort of bizarre "meat" - I can't recall if it was soya, nut and / or gluten based, but it was gorgeous. ♥ Granose was then owned by the Seventh Day Adventists, and some of their products were a bit dubious (the truly ghastly Nut Brawn being a particular atrocity), but these faux meat puddings were definitely a success story, and sadly missed.

[@mylesfinn66]

I wonder if once inverted on the plate a small hole was drilled in the top (bottom) before microwaving if that would stop the pud self destructing?

[@DoctorCactus98]

we don't really have "pudding" of any kind (only that gelatin powder for cakes and deserts) here where I live so thank you for clarifying for us pudding-less places yay weird stuff in a can! love your content

[@missmaryhdream6560]

Those meat pies bring back dreadful memories, I bought a Goblin pie, long ago as a standby, cooked and forgot oh my life, never again. Lol. ❤️. Those frozen ones looked quite nice👀

[@jdb47games]

The Goblin ones were the cheapest and worst. Fray Bentos were better, but the frozen or chilled ones have always been the best.

[@missmaryhdream6560]

@@jdb47games Never tried them again. May just try the frozen. Thanks 🌸

[@dannyseville2543]

The microwave ones are awful, I had a short spate of liking them but it didn't last long. The boil ones though, they are really nice, just take ages to cook.

[@ahandsomefridge]

I feel like I wouldn't mind the taste of the microwave things. But it does *look* awful.

[@NyanyiC]

Can't you bake them though

[@Dockhead]

@@NyanyiC weirdly they are just as bad in the oven

[@nghtwng1572]

The 2nd set of puddings looked so much better!! The 1st one actually made my stomach twist from how bad it looked!!

[@royferguson3909]

you must be teetotal lol

[@retroactivejealousy-worldl1805]

Random AND interesting. Did not know those specifics regarding what metals are ok in microwaves and what are not. That did look disastrous! Supporting your channel with 100 per cent views. Liked

[@williamburrows4039]

Glad u chose Holland's pies. They are from my hometown and in my opinion are the best pies and puddings in the country

[@joegee2815]

Never had the steak and kidney variety here in the Northeastern United States but plenty of Chicken Pot Pies which are similar. I actually loved them until I had to cut calories for health reasons. They have a LOT of calories, good food when it's cold out. Comfort food.

[@jimg9820]

Yes these suet based puddings are a hold over from the good old days before central heating when a lot of people worked outdoors.

[@keithshwalbe6981]

I think they are great. I've tried them. Tasted lovely.

[@catinabox2878]

I love steak and kidney pud. Nice with sprouts, carrots and peas. Yum.

[@russgraeber7127]

Entertaining content again (not the content of the can obviously - the content of the video). Really appreciate the signs you have lurking in the background - "Half Baked" in this case; very amusing!

[@RemnantCult]

I wish we had these in the states. I love meat pies.

[@DaisyAjay]

My friends in the USA can get hold of the Fray Bentos ones. I've asked them where they get them from for you. Hopefully it's not a local importer. Edit: They said that they get them imported via Amazon.

[@shankslitter1344]

We do have a similar dish called a pot pie. Its baked and has a flaky crust

[@MadisonTen]

This video was the perfect length in time to watch while kneading dough for pizza.

[@DJKLProductions]

With all the criticism that English cuisine receives from all over the world, I have to say that as a non-Englishman, the savoury puddings do it for me. I have made them myself here in Germany and they are just fantastic! If you serve them with vegetables and maybe potatoes, I think you have a good, balanced meal. By the way, I also find haggis very tasty. It belongs to Scottish cuisine, but besides England, Wales and Scotland are also part of the United Kingdom. I think that with dishes like haggis, you have to put aside or ignore everything you hear about it in order to be able to get involved with the taste without prejudices and preconceptions. I have also cooked this dish according to a traditional recipe.

[@Turnbull50]

I have eaten all of these and they are all great. The ASDA ones are great to keep in the freezer

[@10p6]

Now I have a craving for Chippy Steak and Kidney pudding, Chips peas and gravy. :-)

[@FatherDinny]

Love these! Makes me wanna try all these unusual canned foods. You should try Surstromming if you haven’t already

[@penkaur]

About the metal rim, sometimes old plates have a gold gilding and even that causes sparkles in the micro.

[@xKapnKrunch]

It's all about the wavelength size (about one centimeter) and the shape of the metal in the microwave interaction. Forks are bad cause every other fork prong is perfect to create a arc. Tin foil has so many bumps and imperfections it's impossible not to create a arc. This is the same reason grapes cut almost in half can create plasma. Google it it is a fun watch and I can almost guarantee you'll be cautiously trying it at home.

[@penkaur]

@@xKapnKrunch yeah ok, that makes sense. thanks!

[@nataliem9667]

Love these, haven't had a Fray Bentos for years sadly.

[@lordreega8994]

I was a bit skeptical because I don't usually like this type of content, but I thoroughly enjoyed it. :)

[@impunitythebagpuss]

The original pud in the flat round tin is still my favourite...although it is no longer available in Newfoundland unless ordered online.

[@patricialavery8270]

"Recycling"those aluminum pans for me would be "clean and reuse"as for most Americans who live on tight budgets.Only the wealthy would cut them and "recycle"them as scrap.Some people here in Appalachia would be very happy to haul off all your metal scrap to get a bit of cash to buy things Food Stamps won't.The pudding does look better in the boiled one,as far as Kidney can look good(it doesn't smell good.XD)

[@msjkramey]

Where are you on the mountains? My family is from Western MD, bordering super close to WV. Super tiny old mining town that's dying out, lived there for at least 3 or 4 generations before my grandparents left

[@danielleanderson6371]

Curious what you'd use those little pans for. Maybe individual souffles? Are people on a tight budget hurting for souffle pans? I ask this as someone else who is on a tight budget who really can't think of a reason to keep one of those.

[@aubreyh1930]

I lived in a very poor household for awhile (like we didn’t have food most of the time poor) and even we wouldn’t have kept those...no use for them

[@aubreyh1930]

@@danielleanderson6371 I can’t either. We would’ve recycled them and we definitely weren’t “the wealthy”

[@1angelofthelight2]

I was really glad i watched your last video on this subject because the day after I was looking at the Frey Bentos stuff in the supermarket and went for their pies rather than this pud. It was quite nice but, when I tried it again the following week, there was practically no meat in it. Quality Control must've been having a day off.

[@richardgregory4640]

My understanding is that a suet pastry is a requirement for 'puddings' such as these.

[@NerdySatyr]

See I'm a weirdo, I love how stodgy the pastry is

[@InsidesGames]

The pastry is the best bit!

[@S7EVE_P]

Looking at this pudding along with the [almost] 1980s Memphis style table cloth took me right back. I remember Fray Bentos being better back then, although to be fair I was also fed Vesta Curry and Corn Beef so....