Americans Try To Make Cornish Pasties For The First Time
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- Äas pĆidĂĄn 12. 11. 2020
- Join Eric and Grace as they embark on a kitchen disaster, trying to make Cornish Pasties for the first time! Have you ever made a Cornwall Pasty? Stop by the comments to share your favourite Cornish Pasty recipe with us and to let us know what we did wrong!
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Havenât seen you two fail yet
@@philiptodd7062 Aww thank you, Philip! x
@Ahmed Nur Tushar Thank you for the suggestion!!
Oh you should Mince pies for Christmas that and meat and tatie pie
It's a Turnip - come to Newcastle already (or after lockdown) and see some history.
''You know what this needs - Gravy '' You Guys are now so British đ
đđ
if you put the beef on top,it makes it's own gravy.rather than mixiing the ingredients "emmett style"-- then it wont dry out....just saying....ron 55 y.o. cornishman!!!!!
đđđMmmmm Gravy đșđž British too?!?
@@barrydysert2974 yup, only ours is brown not grey lol
Iâm Cornish born and bred and have grown up with my gran making pasties every week. I would say 10/10 for effort! They are defiantly not the easiest of things to make! Youâll have to come down to Cornwall however to get the best pasties and donât settle for anything elseđ
When I was growing ups in Cornwall we always called swedes 'turnip', the smaller ordinary turnips were sometimes called 'white turnip'. When you bought a pasty from a bakery they'd often ask if you wanted it with or without turnip (meaning swede)
Proper Turnips are smaller and white fleshed (Brassica rapa). What you have there is a Swede (Brassica napus napobrassica).
Called turnip in Cornwall you turnip
As a Cornishman, I can tell you that this wasn't a bad first attempt at a pasty! They all split apart the first time! My great-grandmother taught me how to make them and I would go to her cottage once a month and bake with her. There are a few secrets that are important to the bake: Firstly, use shortcrust pastry and make it as thin as possible paper thin if you can do it. This is tricky as it splits even more if you don't get the pastry just right. Secondly, the potatoes should layer the bottom (in slices, not chunks), and the swede/turnip on top of that. Then the meat (chuck steak). You should use plenty of salt and pepper, because with the thinner pastry and plenty of these, the juices of the meat come flooding out. Finally, the secret ingredient - some parsley! Hardly any of the pasties you see these days use parsley but the difference is night and day when you use it!
Also, it might be worth your while looking up the advances in research on non-celiac gluten sensitivity. There's been a lot of research and it could help you be able to eat proper pastry again...
Amen to all of that. Pasties like that are the proper job. Many people use skirt, but I use chuck like you. I'll take your tip about the parsley. Thanks
Cornish pasties NEVER have herbs in, just salt and lots of pepper, the vegetables and usually sliced and chopped beef skirt.
I think this is one of the main reason why other countries say our food is bad, because we hardly ever use herbs and spices so our food is usually just raw ingredients cooked into oblivion.
@@lloroshastar6347 that doesn't apply to Cornish Pasties, if you've ever been to Cornwall and tried a proper pasty you would know that it doesn't need any herbs or spices.
@@maccladoz I have tried them. They are certainly nice but it's respective of culture and the truth is to most of the world British food ain't all that, even pasties.
Traditionally yes, but Dried Basil & Thyme is quite commonly used.
@@anvilbrunner.2013 that would certainly improve the recipe
Your resourcefulness is so admirable!
Nice work guys, they look tasty. The vegetable you showed is called a swede in most parts of England and Wales I think. A turnip is a different, smaller vegetable. GF pastry is tricky to handle. Xanthan gum should help, although I think most self raising GF flour has that in already.
Thanks for the GF tip!
I think Scotland its turnip.... Hence why in Scotland its tatties and neeps (potatoes and turnips)
As someone from Plymouth, who's family are mostly all local, with some west Cornish heritage, I'd like to say that is a damn fine first attempt at a Cornish pasty, big thumbs up. You knew the authentic ingredients (so I'll forgive you for putting carrots and peas in one), you knew about putting a bit of butter in and basting the edge with egg to bind it. You even knew the basic technique of crimping. If you put more butter in, it won't be so dry.
That is officially called a Swede, other names are local dialects. A pasty is part of the cultural cuisine of Devon and Cornwall, but traditionally, it was a working class food, and so people put in whatever they had available or could afford. I've had a Jamaican jerk pasty or reggae reggae pasty... OMG! So good!
Cornish pasties were called oggys many years ago and also the Cornish miners used to throw the crust to the little Cornish pixes or knockers that lived in the mines to say thankyou for keeping them safe in the dark. Folklore says if they didn't get the crust then beware the knockers....happy baking .
In Cornish folklore, the edges of the pasty would be left in the mine for the knockers (mystical small people that lived in the mines) if a miner left them the crimped edge then the knocker would show them where the tin was, if not, they would collapse the mine on the miners
I live in Cornwall, my family is Cornish through and through for generations. These actually look pretty good, especially for a first time! The reason it was dry is more than likely due to the size, they dry out when they get too large. My mum makes them and the meat and veg always creates a nice gravy. Keep up the good work. Love the videos! đ
Kudos for giving this a shot. They look really good
Swede where Iâm from.
A Scottish friend used to call it turnip or neep.
In England turnip are a smaller whiter root vegetable.
Original pasties had the meat in one end and jam or fruit in the other, so it included pudding. Theyâd mark the pastry so you knew which end to start. Bedfordshire has a similar pasty called a Bedfordshire clanger with Apple in one end and meat in the other.
Gluten free tip here, add Xanthan Gum (1 tsp per cup of flour) to add some strength to hold the pastry together. It helps do the job that the gluten would be doing in normal flour.
Brilliant! Thank you!
From my experience swedes and turnips are actually two different vegetables- a turnip is smaller, rounder,smoother and has whiter flesh than a swede. Swedes came from Sweden and are known as the Swedish turnip! Also Iâve never tried a Cornish pasty before probably because Iâve never really had the opportunity to and I donât eat beef but I do however love any Greggs pasty! â€ïž also love you guys!
Correct. It puzzles me how some parts of the country refer to a "Swedish turnip" (swede) as _just_ "turnip"... what do they call _real_ turnips?
Thanks for letting us know! And thanks! We're so glad you enjoy our videos :)
Yes to me that's a Swede as well. A turnip is a little round thing. I've never had a "proper" cornish pasty either because I'm vegetarian and so is all my family but I do love a good cheese, onion, and potato one.
@@ftumschk
" ... what do they call small turnips?"
Wee turnips, of course. In Scotland, if a recipe called for turnips, it would be understood to mean the large, yellow-fleshed variety. The smaller ones are not much used here.
@@ftumschk In Cornwall they are called white turnips.
Great video. I'm impressed that you made your own pastry.
Me too. Packet or frozen for me.
Welcome to Leeds!! I know there's a lockdown so there won't be much you can do. However Kirstall abbey and the canals would be a nice walk. Otley, Ilkey and Knaresbourgh are also beautiful x
Traditionally miners used to take Cornish pasties for their packed lunch in the tin mines of Cornwall. They were made in two compartments sweet and savoury.
Always great to see a new Wandering Ravens video appear. A real bright point in these dark, dreary days. "Thanks awf'lleh, chaps"đ
Glad you enjoyed it!
When you guys are in Cornwall PLESE PLESE PLESE check you St. Michaels Mount in Marazion. Itâs honestly the best place I have ever been in England. And The small town of Marazion is so sweet. Itâs also walkable to Penzance.
Cooking tips for Grace (in case you don't know). If you are using gluten-free flour in pastry:
1. Add one medium egg yolk per 8oz/225g/2 US Cups of flour. This will provide the necessary sticky protein. But you will need to mix all ingredients whilst they are chilled and don't let the pastry 'rest' in the fridge as you would flour with gluten. You also will need less water because... egg yolk.
2. Your first pasty probably dried out too much as Eric said, but this is a hazard of gluten-free flour (notice the 'crack' in the pastry?). Instead wrap pastry covered things (pasties, pies, beef wellington, etc..) in kitchen foil for most of the cooking and then remove the foil and turn up the heat to brown the pastry for the last ten minutes.
Great effort, well done, remember most of the fun is in the journey đ
I think also the gluten free flour is drier too, whenever we've used it for various recipes they have tended to be drier and crumblier. Definitely worth making them again with standard flour, or for ease just buy the ready-made pastry (and let Eric try them) to see if they are better for you :) (also good to dip them in some tomato sauce (Ketchup).
in the midlands we call it a swede, when it was originally introduce it was known as the Swedish turnip thus becoming shortened to swede, in the north and Scotland where the swede became more popular due to its hardiness and productivity, it just became known as turnipor neep
Love this Channel, sooooo underrated :( â€ïžâ€ïžâ€ïžâ€ïžâ€ïž
I grew up in Yorkshire (currently living in Leeds) and as a child growing up in the 60s and 70s we always called it a turnip rather than swede. The much smaller root veg called a turnip by those who use the word swede, we called white turnip.
Great video! Loved it! đđ
Glad you enjoyed it!
Hope you're in Leeds, poised to make the short jump to York as soon as the lockdown is over!
Keep up the good work, guys, and stay safe!
They are swedes in my neck of the woods (West Yorkshire - the Heavy Woollen area to be precise). Turnip is saved for white turnips. Neeps is also sometimes said, and can refer to both white turnips and swedes, but this is more common in Scotland, and I personally only use it when swede or white turnip is in combination with mashed potato as "neeps and tatties".
I literally have never heard anyone ever use the term "Fun Vegetables" before. It made me smile, thanks....đ€Ł
You are so welcome! :D
Depends what you use them for.
@@MrJonno85 No wonder carrot is considered a fun vegetable đ
It's an oxymoron like 'fun sized' to describe 'small' chocolate bars.
Delicious food Wandering Ravens
well done they looked lovely.
I pre cook the filling with a touch of gravy and then add it to the pastry when it's cold. You can buy vegetarian suet. Also sprinkle salt and butter on top after you take them out and leave for 5 minutes. It's should go crispy.
as a child we used to have holidays in Cornwall. I can remember that one bakery made pasties with meat and veg at one end and apple pastie at the other end. Also the crumpet edging' was really thick as it was a handle as they were made for miners in the Cooper mines
sorry, sorry, sorry, starting writing as you sat down to eat
x
I used to work in a pasty factory where we'd make a couple of thousand every morning. It was a bleak job, but your pasties looked the part at pretty much every stage!
Cheap cuts of meat and more pepper than you could believe were how we did it.
But above all, top Marx for the incorporation joke! đ
Grace is lovely
I'm from Upper Michigan and make great pastys! Eating them for decades!
How do you make a sausage roll ?
Push it down a hill
Noice xD
No, that's a Swiss roll.
throw it down a hill !!!
@@Otacatapetl A Swiss roll you have to push it down an Alp!
What you were peeling was a Swede (Rutabaga in North America... I'm English but live in Canada)/ Neeps is what Swedes are called in Scotland. A turnip is a similar root veggie but much smaller and whiter.
The reason why the water wasn't cold is because in the UK that's the hot tap and isn't for drinking. The right hand one is fresh cold water...
Well done guys I love cooking but I donât think Iâd attempt to make that!!!
Thanks!!
Great job, they look yummy. I eat my Pastyâs with Daddies brown Sauce or Branston Pickle. Tasteâs amazing.
You may wish in the future to try adding the WHOLE egg to the pastry when using gluten free flour. The protein in the albumen will help make up for the reduction in protein in the flour and may produce easier pastry.
That, me beauties, is a swede. In Cornwall they call swedes turnips, but turnips are the smaller white/purple ones. Swedes (or Swedish turnips) are the bigger yellow/purple ones. Here in Devon we call a swede a swede and a turnip a turnip :) By the way you both did a great job making your pasties, they looked 'andsome! Gluten free flour is a bugger, I know, but substituting half the butter for lard helps to stabilize it a bit. Also just before baking, poke a hole in the top and dribble a teaspoon or so of water in...if you've seasoned everything well and used nice beef, it will make a nice little drop of gravy when cooked.
Final tip. sprinkle a teaspoon of water onto the mix before crimping. It will create it's own gravy in he pasty as it cooks.
Again well done guys, never made myself and can only congratulate you both..
The one with the orange flesh is a swede . Turnips are smaller and white. Except if you're doing a traditional carving a turnip for halloween (like we used to do when I was young before pumpkins were really a big thing) and not a pumpkin - in that case people usually refer to a swede as a turnip which can be confusing.
Well done ! Variations of pasties can be found all over the world, Cornish miners were the most skilled in the world. You can't beat a pasty made in Cornwall and if you ever visit come in May/June as the weathers pretty good and it's not yet heaving with emmets.
I love the fact you give things a go Eric and Grace and while I am a veggie think your pasties looked fine. Looks like you don't have a lot of utensils in your latest place and was wondering why poor Grace was using a plastic fork ? We grow Turnips/ Swede in the area I live in and I think again it may be regional as to what you call it. By the way the peeler or scraper is much easier to use than the old fashioned 'Lancashire peeler' I was brought up to use as a child. Being left handed I would have to peel the veg away from me as the blade was in the wrong direction holding it in my left hand. Now these peelers are readily available it is heaven to me and I can peel veg towards me and still have a full set of fingers at the end!
In Scotland the vegetable in question is called a turnip, which is more often than not abbreviated to neeps. In the south of England it is mostly called a swede and in the north of England it is interchangeable but leans more toward turnip. I have never heard anyone from the U.K. call it a rutabaga. I donât eat meat but I think the dryness of the pasty may be due to the cut of meat used as there is normally a fair amount of juices that comes out when it is bitten into and as someone who is intolerant of wheat, in my experience the gluten free versions of bread and pastry often end up drier, so maybe more of the natural moisture from the meat and veg was absorbed by the pastry.
A turnip in England is a smaller root vegetable with pure white flesh. A swede is much larger with yellow flesh. The flavour of both is similar. Also in some parts of England a swede is called a Swedish turnip or a neep. According to Wikipedia only Canadians call a swede a turnip.
Good effort guys. Look out for a similar dish called a Forfar Bridie, very popular in Glasgow bakeries as an alternative to the wonderful Scotch Pie.
A proper traditional Cornish Pasty is made with one end of it made with meat and vegetables and the other end was the sweet end which contained fruit usually including an apple amongst other sweet fruits so the miner had a complete dinner in on wrapping ie the pastry
When Eric's pastry split open I thought "you need to glue it together with something" and then I realised that glue sounds like gluten and I thought perhaps gluten is called gluten because it sticks things together. I can't decide whether this thought is really clever or just funny. Hahahahaha
Another fun fact. A Cornish Tin miners pasty often had fruit like apple at one end. The reason was having and dessert in one meal
In the 19th Century, famed Cornish miners were invited to Mexico were they helped set up mining operations. The Cornishmen loved their Pasties so that they brought them along and so the Mexican picadillo pasty was born. They also introduced a little thing call Football too.
The orange coloured vegetable is a swede, and if it is white fleshed it is a turnip. We normally have much smaller turnips than swede. Rutabaga are actually different as they are a cross between a swede and a cabbage.
Thanks for letting us know!
I don't know what I put in my pasties, but I'll tell you next time I get groceries delivered. They looked amazing!
Thank you, Mike!! x
I think you may have slightly over filled - you would have found crimping / folding easier with less filling.
Also, the baking sheets was a surprise. I would have rolled straight on the granite top, which would have been lovely and cool, very useful for pastry.
What you used was a swede, a turnip is smaller about the size of a fist. They both are of the same family though.
I used to make pies and pasties every week, and they are so nice, rather make one than buy one.
I usually used a puff pastry rather than short crust for my pasty, but pies always shortcrust.
My ingredients are usually beef with pork belly, carrots, sweetcorn, peas, potato, green beans, broccoli and a few gravy granules, meat usual seasoned with salt and pepper (salt varies from peri peri, garlic or pink himalayan) ......... Its a proper a Lobby Pasty or Pie....... Everything in.
Well done guys it did look a little dry but it smelt amazing and tasted great from here
Nice try, I'd eat it. Traditional cornish pasties can also have meat at one end and jam and fruit at the other.
Similar to the pasty is the Welsh Oggie, they can be made with black beef or lamb. If you ever get to Llangollen they have some lovely oggies and Bara Brithe you should try.
Oggie is a cornish word, the welsh copied it
@@aronsnell9469 the Cornish don't refer to them as Oggies, the Welsh do, and that is the distinction I was making.
Well done. Really impressed with your efforts. Thanks for another great video. Hope youâre still getting out and about locally? This lockdown is a lot less stringent than the previous one. Leeds is really interesting city.
Thank you, Lee!! We're trying to get out and do lots of walking, but are still unsure if it's safe for us to take the bus to neighboring towns or not
@@WanderingRavens
This is the government guidelines.
www.gov.uk/guidance/new-national-restrictions-from-5-november#travel
Nice to see you are in String of Beads (Leeds) about 60 plus miles away from where I live. We have relatives that live there. I call the item you mention Turnip, but sometimes known as Swede. I don't know the other names. A very good attempt all round. Originally, Cornish Pasties were made for the Miners for their lunch. The pastry was just a case to hold the actual meal.
Turnips are usually smaller and are white and purple in colour, swedes on the other hand are bigger and of a yellowish flesh colour....swedes are normally used in stews and pie's but you can mix them with carrots, lol its called Carrot and Turnip and is often served on a roast dinner . Very yummy! Turnips are more expensive than Swedes too.
Wait...
Wait....
Eric peels potatoes by pushing the peeler away from him??
**Curled up in the corner, questioning everything I know to be true**
Shock for you, peelers are designed to work both ways. Forwards and backwards.
I've never seen that either but to be fair, it's safer
I've never used this kind of peeler before, so I may be doing it wrong, but it made sense to me, since peeling towards me increased the risk of fingers getting knicked haha đ
@@WanderingRavens it does make sense!
I get that peelers can be used forward and back.
But I usually rotate the peeler so it's facing my body, then pull away from me.
For me I am always pulling the peeler not pushing.
đđ
Also look up Xanthan gum for baking. It helps the elasticity of gluten free flour.
Swedes and turnips are different. What you have is a swede. Turnips are smaller, smoother and rounder, they usually have white flesh and must be harvested before the cold weather sets in. Swede usually have yellow/orange flesh and are bigger, rougher and more elongated. They are frost proof which means they can stay in the garden all winter.
Well done, awesome pasties. What you are holding is a swede, a turnip has whiter flesh with either a green or purple outer top. It doesn't matter what you include in a pasty, use what you yourselves like.
The pastry dough looked really good, well done on that front and I'm well chuffed you didn't work the pastry too much. In the end it did split... so... its not the end of the world, I get splits too. Once again a very well done.
A little bit further north of you in Stockton on Tees we use Swede or Turnip interchangeably
I'm definitely 100 % British and I've never made a Cornish pasty... Well done guys for having a go.
Hope you have a good time in Leeds. I'm 20 miles down the M1 in Barnsley, South Yorkshire. I've been to Leeds a few times.
We'd be having a grand time if it wasn't for lockdown :(
First off you are a charming couple as are your videos, secondly, I make pasties quite often and your first attempts turned out very well especially for using accursed gluten free flour. Next time perhaps try a lovely half and half savoury meat and homemade jam one?
Good effort I thought. A little advice regarding the veg. peeler, bin it as the veggies are more nutritious unpeeled. But if you must use a peeler, draw it towards you and away from your fingertips. Thanks for the video.
Born and raised in England asnd never made a pasty before, but ya know seeing this i just might give it a try ^_^
Also for doing it in a AirBnB using what's at hand the video is pretty well presented so good job to you both! Hope you both stay safe and well ^_^
i think you did fantastic making these pasties i think it would taste better with the herbs in it like you said it needed gravy but they turned out great stay safe both of you
Another great video guys, keep them coming, hope you're enjoying my home county!
I've always called it a swede. As others have said, I've never ever tried making a pasty before so well done for giving it a go and they looked good.
You guys should have your own cooking show, Grace is a million times better than Nigella!
Cool, new cooking video!
Hope you like it!
@@WanderingRavens Sure did! I notice Grace is talking more and it feels like a really balanced "hosting of the show". I like it! Why donÂŽt you use (half) polvilho doce (have to look up the english name, IÂŽll be back with it) it is gluten free but definitely gives and elastic dough. You can make pancakes out of them too. *edit polvilho doce comes from the mandioca. So it probably has that name in it. Found it: TAPIOCA FLOUR, MANIOC STARCH or SWEET MANIOC STARCH
Iâm from the US and that looks more like a rutabaga than a turnip because itâs so large. Theyâre different vegetables with turnips being smaller and having a gradient to purple towards the top while rutabagas are quite large and are have a purple brown tinge towards the top. Rutabagas tend to be sweeter than turnips. I love mashed rutabaga as a side
PJ you're correct! The US rutabaga is known as a Swede in England and Wales and as a Swedish turnip or neep in Scotland.
Don't you add xantham gum to your GF flour when making cakes and pastry? It adds the elasticity that's lost when you take out the gluten.
Good idea! We haven't tried that before!
And now if we can just find out where they are we can steal their wifi... :)
đđ
Or drop them off a care package of bits they need.
One of my favourite pasties (aside from the traditional Cornish beef & veg) is minted lamb. So good!!
Good to see you guys up in Yorkshire ! Gods own county :)
Are you planning on coming up to York ? Knaresborough is worth a visit, a lovely town to the north of Leeds, fantastic view from the ruined castle !
We'd love to visit other towns, but I don't believe we're allowed to explore during lockdown :(
Posh pasty has carrots and lots of herbs. Regular pasty has lamb or beef, potato, onion, and swede, maybe a little garlic
If I'm making pasties, I season with salt and LOTS of white pepper.
White pepper! Good idea!
Black pepper for me.
You can *make* a pasty? This has literally *never* occurred to me before! đ
đđ You can! Whether or not we successfully did has yet to be established...
Oh my God this made us laugh so much! hahaha! Seriously though!
Did you think they grew on trees, like spaghetti?
@@Inaflap Ha ha - yes, *exactly* that!
A hint if you make pasties, drape the pastry over a rolling pin then when you fold it over youâve got an edge to work from.
I use shortcrust or flaky pastry (my preference is for flaky). I use margarine, possibly with beef dripping; butter is possible but I have never used it. I never add an egg.
I use minced (ground) beef which I cook before adding it to the mixture of diced potato and onions. (Other vegetables such as swede, peas, carrots, can be added but are not essential). The vegetables can also be partially cooked before mixing with the beef. Either way, ensure that there is a sufficient quantity of beef to balance with the vegetables.
Otherwise just add salt and pepper (white and black); I like my pasties to be somewhat spicy. Bake in the middle of a medium hot oven.
The last time I tried to make a pastie it ended up in the bin so well done. đ
this video was hilarious, I have overfilled my pasty's too many times before.
No donât put in herbs.
- Seasoning, mainly just salt and pepper. Personally enjoy adding a bit of chili sometimes.
- Add a tiny bit of xantham gum, like 1/4 tsp, and it should help the pastry bind together better.
- Overall, looks delicious, well done guys.
I'm coeliac too Grace! And British haha! Dove is a brilliant brand for Gluten free, you guys are just brilliant, I love watching Grace try gluten free stuff, that's called a swede, turnips in the UK look like white carrots đ Grace needs to go into a tesco and try their gluten free range, they have loads of really cool British gluten free things đ also Xantham Gum by dove, if you want to make cakes, pastry, it adds the elastic back into dough and batters, so makes it a bit more stronger, but also taste almost "normal" â€ïž
A turnip is a white-fleshed root with a white bottom and purple top
A swede/rutabaga is a yellow-fleshed root with a yellow/white bottom and a brown/purple top
I've always called it a Swede, Swedish Turnip I think it's full name is? Sorry, I don' t really make Cornish Pasties but Can I ask... You've shopped at sooo many supermarkets! That must have been fun! Co-Op, Tesco, Morrisons, Asda.... Which one do you regularly shop at whilst in the UK at the moment?
Great question! We shop at whichever one is most convenient, but our favorite affordable option is Morrisons. Sainsburys is gold for gluten-free. And Waitrose is fun for when we want to feel rich haha
Suggestion add another 2 egg yolks to your pastry mix if using GF flour will help it hold together better
Swede is common for rutabaga in the midwest especially in Michigan and Minnesota
FYI guys the miners used to throw away the crust for the piskies
cheese and onion pasties are the bomb
try browning the meat in a pan, remove the meat & add the veg fry in the meat juices till they start to soften then trow the meat back in with a little bit of stock, cook till thickened then season, it'll only need 20 mins in the oven & you'll have a good gravy as well
Here's a suggestion for another possible cooking video. Shepherds or cottage pie. They are basically the same just a different type of mince meat. Cottage pie is beef mince meat and Shepherds pie is lamb mince.
One of my favourite deserts is apple crumble. Not sure if this is just an English desert or you guys have it in the US. Best with custard or if you don't have any, icecream will do
Now you need to try a shop bought Cornish pasty in your next British snack video!