Bakewell Slice, a regional bake from Derbyshire in the UK

[@di4237]

Still miss this lovely man. Thank you Bill for keeping this channel open, though I still feel somewhat guilty for watching because Mr. Paul is no longer with us, but I get withdrawal symptoms and can't help taking a peek. Please keep the channel going. From Di in the UK.

[@robertmorley3609]

Ditto from Ontario, Canada.

[@judith4985]

And Saskatchewan, Canada!

[@sannakalkhoven3456]

And The Netherlands

[@evocationart8370]

Oh I can’t believe I have only just found this channel and have seen in the comments that Mr Paul has passed. So lovely to watch a real baker and his tips are amazing. I’m in my 70’s and I didn’t know that mls and grams are the same !!😊

[@eddieking7736]

Thank you so much for keeping this channel going. Mr Paul was a true culinary hero. I really enjoy his style of presentation and no nonsense methods. I would liked to have been able to thank him personally. RIP Mr Paul ❤

[@Sooz3112]

I made this today, it was delicious. I'm just sad that Paul won't be able to read the comment but hopefully his family will be able to see that his recipes are still loved and enjoyed :) x

[@DavidHall-ge6nn]

Just discovered your channel and like your presentation and your recipes very much. Especially the "myth busting." Thank you for sharing a lifetime's worth of knowledge and experience with us. Sharing my homemade treats with friends and neighbors during these dark days is almost as good as a hug, a way of saying I miss you and I love you. Subscribed.

[@MrPaulsPantry]

Welcome aboard David and thanks for watching also for taking the time to comment, I really appreciate it. Oh and thanks for subscribing too. Where ever you are keep safe, here in Spain things are easing but still getting more Covid-19 cases reported.

[@mounateenachi7162]

Me too

[@stephenkormanyos766]

Yes. Perfect. Hand creaming the butter and sugar is key so as to not incorporate air in the frangipane keeping the Bakewell tart a bit dense and decadent. Just like mum’s. Thank you so much for the video, and the tip on the proper consistency of the frangipane.

[@MrPaulsPantry]

You're welcome Stephen. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

[@stephenkormanyos766]

Yes and thank you so much for the reference to your website. Smashing. The Traditional British Meat and Potato Pie recipe with suet crust suggests grated potato to assist with the thickening of the gravy. Brilliant idea. I’ll give it a try at the weekend, though forgive me for adding a bit of swede as well. Cheers! Steve K.

[@uwevn1700]

Hi mr Paul I enjoy your videos and trying to make them and even more eating them so sorry you were unwell we are all getting older and hospitals become a part in our lives, keep well and keep baking thank you.

[@jonhilderbrand4615]

Your comment @5:10 reminds me, I made a shortbread for the first time a few days ago, and while I had the recipe printed from their website (not this one, sorry!), the visuals were from a YT Short, which, of course, was heavily edited. It was quite a simple recipe, pretty much all done in a stand mixer, but the printed instructions did not say anything about the length of time it would take to mix after the ingredients reached the "breadcrumb" stage. I stood there and watched as the paddle spun round and round for what seemed like 10 minutes or so, and it did nothing! I was in the middle of asking what I might have done wrong in the video comments section when the mixer rpm's suddenly decreased noticeably. I looked over and lo and behold, it had gone from breadcrumbs to dough in literally just a few seconds! They were delicious! I am looking forward to trying this recipe out. Love your channel, my friend!

[@datinshahariman2182]

So glad to have discovered your channel

[@mohammadaamir5116]

Thanks Mr Paul.

[@MaZEEZaM]

I really like that you make everything mostly in real time, it’s the sort of video recipe we can actually bake along with. Very few KZbinrs do this as they feel people would want short videos but not all of us do and it’s why I have subscribed to your channel. Thank you for taking the time and significant effort to make and share your knowledge. Cheers from Australia, I hope you’re able to stay safe in such strange circumstances we find our world in.

[@MrPaulsPantry]

Thank you so much for your kind words, it's comments like yours that makes it all worthwhile. I live in a mountain village so we are quite isolated up now. You stay safe too.

[@julianachandler2975]

Great description

[@MrPaulsPantry]

Glad you think so Juliana,. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

[@davidfoster959]

Hi Paul, As an old friend in Spain I am very impressed in the straightforward way you present these videos. Even I can follow through as you go. Thank you. David (and Angela).

[@MrPaulsPantry]

Hi David, Hi Angela, I hope you're both keeping safe and well. I'm still trying get my head round cooking and filming at the same time, I find it all very difficult, especially editing the thing afterwards. As with everything else David, I've taught myself, but I'm gradually getting there. Love to you both from Spain. xx

[@mohammadaamir5116]

Sir you are adorable , I love your recipes.

[@MrPaulsPantry]

شكرا جزيلا لك Thank you very much

[@lw7240]

Fabulous x

[@mrbadiuzzaman]

I got hooked on bakewell slice as as a uni student in the UK in the early 80's. Been looking and searching for the recipe since but none has come close to the real stuff especially when it comes to getting the after-bake bounce on the filling. I'm glad that I stumbled upon your channel today. I've subscribed & shared your recipe. Please do continue with many more of your professionally crafted recipes. Thank you Mr Paul. All the best from Malaysia.

[@MrPaulsPantry]

Thank you, unfortunately I'm jest recovering from a neck injury, hope to be back soon. Thanks for subscribing. You can see more of my recipe on my website at: www.mr-pauls-pantry.com

[@jenremedios1869]

You so generously explain the recipe and make it tempting and easy for us to try it. Thank you Mr. Paul.

[@MrPaulsPantry]

My pleasure Jen. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@judihopewell2499]

Sad news about this national treasure passing. His legacy is this series….

[@johnhutton9339]

Just heard the sad news today R.I.P. Mr Paul

[@susanmeow9628]

Thank you

[@ebijefi7869]

Thank you sir for sharing your knowledge with us. God bless you 🙏🙏🙏

[@MrPaulsPantry]

Hi Ebi, thanks for watching and taking the trouble to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

[@lisahodges8299]

My absolute favourite! Now I know what I need to get a better Bakewell. Birdy

[@robertastewart2083]

Love your comments on chilled butter not being necessary! My grandmother made the best shortcrust pastry and she never owned a refrigerator!

[@janhughes7786]

Just made this for my husband. The recipe is perfect as always xx

[@MrPaulsPantry]

Thanks for the feedback Jan. Happy Easter to you both.

[@connieeldridge411]

Mr Paul thank you for your easy recipe much appreciated

[@sharkeytaliep494]

Hi Mr Paul...thank u for another lovely recipe ...stay safe take care n keep well

[@worldfoodstreet]

Mr.Paul I love all your recipes and great presentation. I am lucky to get your channel for learning more nice recipes .thank you so much for sharing 😊

[@willow-wind9118]

Can’t wait to try thank you

[@janethandroyen492]

Enjoy watching you, keep it up, excellent teaching

[@MrPaulsPantry]

Thank you Jane I will while I still can. Thank you for watching. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

[@christhompson4270]

Thank you for sharing your knowledge with us. I hope you are ok over there, plz stay safe and well 👏👏👏👍👍❤️❤️❤️🇦🇺🇦🇺🇦🇺

[@MrPaulsPantry]

Hi, Chris, thanks for watching, yes I'm doing fine here in Spain, still locked down but things are improving slowly.

[@dglawrence5970]

As usual, I enjoyed this video. Thank you so much.

[@MrPaulsPantry]

Thanks for your feedback

[@kayvollum2857]

I love your teaching. You make it very easy to follow. Ive just done your shortbread biscuits this afternoon. Yum. Just want to eat them all..

[@MrPaulsPantry]

Wonderful, thank you for your feedback. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.

[@Rainbow_1981]

I just discovered your channel. Your recipes are simple n easy to follow. Thanks for sharing

[@jansisabu8591]

Very well explained . Thank you for the recipe.

[@MrPaulsPantry]

Hi Jansi, Thanks for watching and for taking the time to comment, I appreciate that. I wish you a very Happy & Healthy New Year. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.

[@maggiejordan2649]

I still miss him too. Can’t believe it still….

[@bingowings113]

I'm definitely hooked, l love the pace, your calm voice, the realness of it all. Marvellous.

[@MrPaulsPantry]

Wow, thank you Lynne. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@donnavorce8856]

Having a cuppa and watching you prepare Bakewell Slice. Looks delicious. Thanks Mr Paul. Keep the videos coming.

[@MrPaulsPantry]

Plenty More to come as soon as I get rid of this pesky neck brace.

[@donnavorce8856]

@@MrPaulsPantry Oh sorry to read that. Spine problems are the worst. We, all your subscribers, I am sure, will wish you health and a speedy recovery. Cheers

[@francisbarlow9904]

This morning I made two trays, one for us and the other for a disabled friend and her husband. I have a good recipe that I have used for a while now, but decided to try yours which is a little different. I love them both but on the whole I prefer yours. Thank you.

[@MrPaulsPantry]

Thank you Francis

[@francisbarlow9904]

@@MrPaulsPantry Frank please

[@JolanaStudio]

This is so lovely! My husband is Czech, and this is a traditional central European tart, except he would make the crust with Linz dough. The British pastry/US pie dough, allows the flavors of the filling to really stand out.

[@MrPaulsPantry]

Hi, Thanks for your comment, always interesting to hear other people's twist on a recipe. Thank you for watching, For more of my recipes go to my website at : mr-pauls-pantry.com/

[@annwhite3019]

Good simple recipe, thank you 😊

[@christinebarnwell3058]

Lovely Paul, thank you. Will definitely be making this. x

[@MrPaulsPantry]

Hope you enjoy them Chris. This cooking and videoing is taking some grasping. x

[@Infiniti25]

@@MrPaulsPantry maybe you could do some live stream baking so people see it in real-time? Removes the editing process barring any swearing or name dropping you’d like to remove.

[@briangreen1991]

Thank you Mr Paul, I tried this do everything you did, and I must say it was fantastic. Thanks again

[@MrPaulsPantry]

You are very welcome Brian. Thanks for watching and taking the time to comment. I really do appreciate that.

[@MaZEEZaM]

Quite a nice looking slice, I feel like topping it with desiccated coconut would also be a nice alternative to the slithered almonds. Thanks for the recipe 🐨

[@MrPaulsPantry]

Great idea!

[@Infiniti25]

That is the one thing I despise going into these slices and was pleasantly surprised it wasn’t shoehorned into this local delicacy. I’m from a town not too far from Sheffield which borders with Derbyshire. Desiccated coconut has a horrible habit of hanging around to be chewed for hours after the item has been eaten. I’d rather have steak fat stuck between my teeth than have desiccated coconut hanging around and I really dislike steak fat in my teeth. Thank you Mr Paul for keeping the recipe original and simple.

[@shermoore1693]

Thanks Mr. Paul. Yet another simple, traditional and delicious recipe.

[@MrPaulsPantry]

My pleasure, thanks for watching.

[@mikecharles6767]

I must try this recipe Mr Paul.

[@MrPaulsPantry]

Please do Mike. Thanks for watching.

[@mrstukutela5126]

This is another one of my all-time favourites. Now that I have a good recipe, I shall make it. We cannot buy ready-made Bakewells here.

[@MrPaulsPantry]

Do keep me informed as to how things go with the Bakewell's. If you can please send me a photo on my Facebook page. Thanks for watching.

[@Infiniti25]

How did you get on?

[@andrewheyes5317]

Just made these again absolutely beautiful cheers Paul

[@MrPaulsPantry]

Fantastic Andrew, many thanks for the feedback, it's always welcome, perhaps you could send us a photo of your efforts sometime please. You can send them via my Facebook Page (messenger) of via email at [e-mail]

[@andrewheyes5317]

Mr Paul how long do you think I have them before they're gone give me a moment ill try my best lolololololol

[@geoffcrisp7225]

Another brilliant recipe Mr Paul. i added a splash of Almond Essence to the topping to give it extra flavour, but that's my personal preference. Eat your heart out Mr Kipling!

[@MrPaulsPantry]

Sounds great!

[@malissavanscoy699]

My friend just sent me one of your videos, I have subscribed and watched half of your channel tonight!!😂🤦‍♀️❤️ I absolutely love the tips and advice. I’m making your shortbread and millionaire shortbread for Christmas. Keep up the great videos!!

[@MrPaulsPantry]

Awesome Malissa, Thank you for subscribing. Also Thanks for watching and for taking the time to comment, I appreciate that. May I wish you a very Merry Christmas from Spain wherever you are.

[@jeansluman9785]

You make baking easier to follow love your recipes

[@MrPaulsPantry]

Thanks so much Jean😊

[@michelleobi9046]

New to your channel and I love you instruction!

[@MrPaulsPantry]

Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@biancalawrence3178]

I'm normally very critical of baking programmes as some of them say silly things in their title like "this is so good you'll make it every day" . So many recipes use boxed or sachets or tinned (although the latter is not so bad} items. You also use metric measurements like an international community should. I could find no fault with your recipes and will be subscribing and using them in future.

[@peterwilson5106]

Great explanation Thank you

[@MrPaulsPantry]

Glad it was helpful Peter, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@roseabarbee6699]

I love this and can’t wait to try it!

[@MrPaulsPantry]

Have fun Rose. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@debdunster5471]

Yummy with tea.

[@joycefernandez4297]

Looks yummy, I will try your recipe and your tips are good.

[@MrPaulsPantry]

Thank you Joyce😊. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@annehammond9949]

Just found your channel, you make it look so easy! One thing I find really hard to make is dumplings. Is there a way to make them without shredded suet, as it’S hard to get in Canada. Even when I get my hands on a box they always sink to the bottom. Lol. A little video on that would be great. Txs.

[@MrPaulsPantry]

You can make dumplings with slef-raising flour and baking powder instead of suet. It sounds like you didn't put any raising agent in with your suet if they were heavy. This is my recipe at this link: mr-pauls-pantry.com/beef-stew-and-dumplings/

[@ellenboothe7786]

Looking forward to making this. You've explained everything so simple.

[@MrPaulsPantry]

Hope you enjoy it Ellen. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@dinagreaves8996]

mmmm 😋🥳 look beautiful n tasty must give these a go 👍🏽😊

[@MrPaulsPantry]

Hope you enjoy them Dina.

[@nige13]

You can buy seedless rasberry jam or put the jam through a strainer.🙂

[@mounateenachi7162]

Looks good 😊 love it thank you sir

[@MrPaulsPantry]

You are very welcome. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@collettefurlong6843]

Loving the recipes, explained beautifully, can't wait to make some x

[@MrPaulsPantry]

Glad you like them Collette. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@TheGeekyBanana]

Oh my..this looks absolutely delicious 🤤🤤🤤

[@MrPaulsPantry]

Thank you 😋 Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@duafatimamalik4789]

Sir your recipes.👌🏻 Good job 👍🏻

[@MrPaulsPantry]

So nice of you. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking

[@duafatimamalik4789]

Ok i visit your website

[@brianartillery]

I love these - but dare not make them. They are a favourite of my 8 year old nephew who lives in my home. Yours look superb. If he found them, they would vanish. He's a good lad, but he does enjoy a Bakewell. 😄😄😄

[@MrPaulsPantry]

Yes, I understand, it's a problem with some recipes Brian, they're just too nice.

[@numbersix100]

Keep up the good work👍

[@rodneyferris4089]

As a Canadian I just love your program! The eye opener for me was the room temp butter for flakey pastry! I find trying to work with frozen butter a pain! Do you have a pastry posting? What is the difference between “very cold butter” and using room temperature butter?

[@MrPaulsPantry]

Hello Rodney, I've recently started a Facebook Group specially for Pie Lovers and so I'm in the middle of re-vamping my website Pastry recipe pages. Room temperature is when you can just squash the butter between you finger and thumb, cold is when you really do need a knife. Hope this helps. I'm always here to help, just ask. If you're interested the group link is; facebook.com/groups/themasterpiemaker

[@davidbowie2046]

Looks lovely. Would it be Ok to add Almond extract?

[@MrPaulsPantry]

Yes, absolutely. I never thought to mention it, as in the bakery the ground almonds we used was mixture of sweet & bitter almonds and it's from the bitter almond the real flavour comes, today they seem to only contain sweet almonds so adding a little extract would be a great help. Thanks for reminding me.

[@ApothecaryGrant]

My Condolences . I am on my second Mr Paul video and saddened by the news . I will be archiving these recipes .

[@sharronlewis3429]

🇬🇧❤️ Hiya Paul, a other favourite of mine, could just have a large slice with a cuppa tea. 🤤😋

[@Infiniti25]

Just noticed around the 9:30 mark you say “remember it’s all 125g, the sugar and the butter”. Is the description wrong or the video audio?

[@MrPaulsPantry]

As the video is unscripted it'¡s always best to check the written recipe which is always underneath the video and usually on my website as well. These are checked 3 times before publishing so it's a fair bet they will be correct. Once the video is edited it's not possible to change anything without re-shooting that part and using more ingredients. Sorry for any inconvenience,

[@Infiniti25]

@@MrPaulsPantry no problem, I’ve been following the video description but the audio caught me off guard so I thought I’d check. I’m guessing you used margarine in the video because now I have castor sugar I still can’t get it to cream, although it was a lot better mixed than with the coarse Demerara sugar. I suspect also it could be related to ambient temperature in your kitchen being a lot higher than here in the UK so it’s already like a sloppy block rather than the same rigidity as it leaves the fridge. I did remove it overnight again so it was room temperature. Anyway, this is my second attempt and the pastry was my strong point today 🙈 Into the oven it goes 😎

[@Infiniti25]

So I made this a few nights back and it is delicious! Definitely tasted and felt authentic, I stuck with raspberry jam because I knew I was going to be sharing it to someone who once had a bad reaction in childhood which was possibly strawberry related. One issue I had was with the creaming the butter and sugar together in the bowl. I had left the butter out on the counter for 24 hours so it wasn’t cold, I also don’t have white sugar so used a coarse Demerara sugar in exchange. I found that I couldn’t cream them together, even after 5-10minutes of trying to press the sugar into the butter and press the butter into the side of the bowl to allow it to “accept” the sugar. Would I be right in assuming I can lightly cook the butter in the microwave without any negative effect on the mix? My Bakewell filling didn’t set properly after cooking as advised, even after repeated additional sessions in the oven while preheating for other items or when I cooked part baked bread it still had a stodgy greasy look to it. I doubt that is normal and was due to my failure to properly cream the mixture at the beginning? Any suggestions because I’m going to attempt this again in a few days.

[@MrPaulsPantry]

Firstly you'll never be able to crean butter and coarse Demerara sugar. Secondly if you heat up the butter to melting oponte your finished cale will be very greasy. Baking is a science and you must stick to the formula (Recipe) unlike cooking which is an art, when you can taste and add more salt, etc. You need to stick to the recipe when baking, that's why we either test recipes before publishing them or give you a recipe that we've use for years.

[@Infiniti25]

@@MrPaulsPantry thanks! It’s all I had to hand and I really wanted to make it. It tasted delicious and it didn’t fall to pieces, but it was greasy looking when it came out and I cut into it despite the top being like in the video. I’ll stick to the original for this in future, I’m certainly going to be making this again, especially since my uncle loved it when I took the last square to share yesterday. Many thanks for the traditional recipes and all your efforts sharing them ❤️

[@allenbrown8158]

Great stuff you make it look so easy,,,,,, do you do a bread and butter pudding,,,,,,and bread pudding plz

[@MrPaulsPantry]

Hi, yes we made both in the bakery for years and they are on my request list. Thanks for watching.

[@connieeldridge411]

Elloi I have just made your bake well slice very nice with a cup of tea

[@MrPaulsPantry]

Wonderful. thanks for taking the time to comment.

[@kelvinkersey5058]

it's December. My rooms aren't at room temperature :-) fig jam!

[@MrPaulsPantry]

Hi Kelvin, room temperature is the range of air temperatures that most people prefer for indoor settings, which feel comfortable when wearing typical indoor clothing. In my case it's around 20ºC. Even here in Sunny Spain I have to have the heating on in December.

[@officialblessingoTvcooks]

Nice one am new here and I like your videos.

[@MrPaulsPantry]

Thank you, you comment is very much appreciated as I'm pretty new to KZbin too- Although I've been baking 60+ years this videoing is taking a bit of getting use to. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.

[@officialblessingoTvcooks]

I like to bake and try new recepies but I don't know how to measure the ingredients and I don't have the skale to measure it, please can you explain on measurement of ingredients when using certain amount of flour?

[@officialblessingoTvcooks]

@@MrPaulsPantry ok you are welcome sir.

[@MrPaulsPantry]

@@officialblessingoTvcooks Here in Europe we only use the metric system, that's Grams. If you don't have a digital scale go online and use an ingredient converter to whatever measurements you use where you live.

[@officialblessingoTvcooks]

@@MrPaulsPantry ok thanks

[@mammybelle7302]

Hey, what can i use instead of sugar?

[@vivevicfashionsewvicharles2476]

Hi Mr. Paul. Thanks for this video. But pls. I can't find the receip under video. Did u say granoler?

[@MrPaulsPantry]

Under the video click on the words SHOW MORE and the description will open up. Sorry don't know what you mean about granoler? explain please.

[@jeanniekillick889]

Mr Paul do you grease the tin before putting pastry on please?

[@MrPaulsPantry]

You can if you wish or line the bottom with baking parchment, although in my experience pastry very rarely sticks. Make sure your pastry comes up the side a little to prevent the jam leaking out.

[@jeanniekillick889]

@@MrPaulsPantry Thank you xx

[@Stewart-ll3lu]

Love these thank you Mr Paul. I’ve seen some recipes stating about blind baking the pastry before adding the jam. What do you think of that? Does it make a significant difference or not really?

[@MrPaulsPantry]

Hi, It's only really necessary to blind bake when you have a filling that's very liquid, in my bakery we never blind baked Bakewell Tarts. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@letscleanhouse]

Could you use pecans in the place of almonds??

[@MrPaulsPantry]

No sorry

[@susanmeow9628]

Can we replace the grounded almonds with peanuts?

[@MrPaulsPantry]

NO sorry, the recipe won't work, I've tried it it was a disaster. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.

[@explorer0213]

In uk most have icing

[@MrPaulsPantry]

That's not correct, bakewell tarts/slice does not have icing, just sliced almonds. The one's you refer to are Cherry Bakewell tarts (white icing with glace cherry on top). Trust me, I ran a bakery in the UK for more than 36 years plus 20 + years here in Spain and made many thousands of both. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

[@redfog42]

What can you use in place of clingfilm to wrap the pastry in for cooling?

[@MrPaulsPantry]

You can use greaseproof or waxed paper (Nothing absorbent.

[@Anteater23]

You could just buy seedless raspberry jam if you can get that in Spain.

[@normanpearson4562]

will almond flour work?

[@MrPaulsPantry]

Hi Norman, no sorry, I've tried it and the shortbread loses all it crunchiness.

[@xKellogsx]

wondering what size pan you used?

[@MrPaulsPantry]

11 x 7.5 inches

[@xKellogsx]

@@MrPaulsPantry thanks Mr Paul. Making this today. I noticed you said that everything is 125g but your recipe itself says 150g. I'm wondering which you advise following? :) Excited to see how this turns out.

[@bl_leafkid4322]

unfortunately butter is quite expensive these days also unsalted butter is getting harder to find here in Ontario Canada.

[@MrPaulsPantry]

Well you'll have to do what we did during WW2 we used margarine

[@joburrow9863]

I just heard you say the butter and flour were 125 grams, but the written recipe says 150 for each.

[@MrPaulsPantry]

Ho Jo, My apologies it is 150g. Unfortunately, once the video is uploaded it's not possible to edit it. Thanks for bring it to my attention.

[@briangreen1991]

How deep is the tray

[@MrPaulsPantry]

It's up to you, if you watch the video you will see I show two different sizes of tin.

[@bingowings113]

Did you say you're in Spain???

[@MrPaulsPantry]

Yes, I'm in Granada, came here 25 years ago and opened my bakery (now retired).

[@bingowings113]

@@MrPaulsPantry how fantastic...what a lovely place to live..(my partners father is buried there). And thank you for responding to me that's very kind.

[@bellabrooks5289]

Mr Paul can you or does one need to add some almond extract a scant amount so the American bakery shoppers will love it more or how about maple syrup? Just a thought 💭 Thanks again Love Bella 🇬🇧🇺🇸🥮🎊👩🏻‍🍳❤️🙏❤️🙏

[@MrPaulsPantry]

Hi Bella, sorry for the delay. Almond extract is OK but not the maple syrup it upsets the recipe balance and the topping will be wet. Thanks for watching and taking the time to comment. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

[@heathermuir2842]

Mmmmmm x Heather 🇬🇧

[@georgefirk5531]

Buy seedlees raspberry jam,Oh! You didn’t beat the butter and sugar long enough to homogenize.

[@MrPaulsPantry]

Hello George, I didn't realise you were such an expert baker, I have viewed your excellent video on your channel, it must have take a lot of skill. Thank you for your advice, I didn't realise I had been doing it wrong for the past 60 years in my bakeries. Thanks for watching and taking the time to comment.

[@neill392]

Cherry bakewell really ought to have cherries on top not almonds.

[@MrPaulsPantry]

This is a Bakewell Tart recipe, Cherry Bakewell's are different, they have icing with a cherry on top.

[@daphneworledge3001]

😢😅😊