Hey everyone, it’s Barry here, welcome to My Virgin
Kitchen, it’s Jimmity James, Hello. (laughs) Welcome to my kitchen, Jimmy. It’s nice to be here, man.
Do you like it? It’s cool. We’ve got the lights, we’re in focus, we’re wearing it all smart for you. Yeah, I just got out of bed, but– Yeah, nice, pyjamas, argh, you might remember a while ago, we did a Custom Clanger tease, we actually went on a
road trip to Bedford, where we discovered the
Bedfordshire Clanger, which basically, how can
you summarise it, mate? It was like a pastry sausage roll, without the sausage.
Hm, yeah. So I’d say old school pastry, with suet. Suet pastry, you have sweet one side, And a dam, some of them didn’t have dams, Damn, didn’t they? Damn, they did not. Oh, I didn’t know that. So yeah and then you’ve got your sweet Yeah.
at one end. So basically these
workers in the olden days could go down wherever they
work on a farm or whatever and like they could get a full
meal in a shaft of pastry. That’s right and I think it came along from if they dropped it, they
would have had a clanger. Yeah, that’s the phrase,
if you’re not from the UK, it’s a very old school phrase,
if you’ve done an accident, like (clattering pan) like
that, you’ve dropped a clanger. I’ve done a clanger. Stop, Clanger Time. (upbeat music) Okay, so first thing you need, we’re gonna have a large bowl and we’re gonna bring
together the dry ingredients, so let’s look at the suet, first of all, it looks a little bit like maggots, you can get vegetarian suet,
I’m not sure where that’s from, but it’s essentially the fat from kidneys and apparently it takes
a lot longer to melt, so it makes the pastry a bit lighter and it gives it a bit more flavour, self raising flour, bit
of seasoning, bit of salt. – [Jimmy] I like a bit of seasoning. Yeah, okay and then this is the bit, that I absolutely hate with cooking, I don’t know if I’ve ever told
you guys this, but butter, – [Jimmy] I was gonna
get you to do this bit, ’cause you don’t like it.
I know, I absolutely detest this feeling, if you could just rub it, you’ve gotta rub the chilled
butter, make sure it’s chilled into the flour with the fat and the salt, the suet at the bottom,
those sort of fatty maggots effectively going into the
butter, pushing that fat. (disco music) I love free labour. You’ve done a stonking job there, mate. It is all combined. – [Barry] It needs some moisture in there, so what we’re gonna do is get our eggs, so one whole egg and then
also this is some cold water. – [Jimmy] You adding all of it now? – [Barry] Half of the water,
Half. – [Barry] 100 mils first and
then we just bring it together and that is basically all the
ingredients for the dough. – [Jimmy] That’s getting, that’s quite moist now,
Quite moist? – [Jimmy] I think I
might need to get it out, I don’t think I need the bowl anymore. Oh, but we need to knead.
Knead. (laughs) – [Barry] Next up, we’re
gonna get some flour, just dust it down, scatter
on the board, knead away, so the flour’s gonna take a
little bit of that moisture out, are you feeling as one
with the pastry, mate? – [Jimmy] I’m getting there, yeah. – [Barry] Yeah, so we can give
it a little bit of a roll, ’cause we need to get a rectangular shape, a large rectangle to
help create the clanger. I’m gonna roll it through,
get it nice and even, keep your rolling pin floured, It’s gotta be about a
centimetre, hasn’t it? Yeah, it’s getting quite wet, I mean, – [Jimmy] It’s okay. – [Barry] So I guess we can
roll it out a little bit and then tidy it up, my fear is that it’s trying
to get it off that board. What I think we’re gonna do, Hammers, is I think we’re gonna lift this together, Yeah.
onto a lined tray and then we’ll just
decorate it and cut it, so it looks all neat, ’cause
we’ve got enough on the end, so that could be our dam. That’s a good dam.
It is, innit? Right, here’s a tray,
that I lined last night for no reason whatsoever. (upbeat music) Straight on there, so what I think is if we just flatten out just a tiny bit more. – [Jimmy] You’ve rolled
such a beautiful triangle, rectangle.
I’ve actually gone for… (laughing) Looks like a country. (laughs) – [Jimmy] It looks like
the top of America. So we’re just gonna try and give ourselves a relatively nice bit, we
can use this to be our dam, but they’re still quite thick, but I think we’re gonna
go with that, mate. That’s a centimetre,
Yeah. – [Jimmy] It’s about right, innit? – [Barry] Yeah. – [Jimmy] I’m just gonna
quickly roll me dam out. You’ve done a dam good job there, mate. Thank you, mate, so all I’ve done here is just create a little bit of a dam with a bit of the leftover pastry and I’m gonna stick it
right in the middle. – [Barry] Yeah. – [Jimmy] I guess you could go, if you like your sweet
more than your savoury, you could shunt it over slightly. You could, you could make
it like an 80:20 ratio, Yeah. So that is actually gonna be the dam, that separates the sweet
between the savoury and like I say, when we
make ours, if it does split, that actually might end
up tasting pretty good. Okay, now comes the Custom Clanger step, so we could come up with anything, last night, we had a
massive debate on WhatsApp about what we should put on
the savoury and the sweet side and we came up with steak and cheese And caramel banoffi apple pie, (laughing) that’s a mouthful.
It is, yeah, so we’ll be really interested to know what you guys would put in
your sweet and savoury ends of your Custom Clanger or what James said, would you go 80:20 or sweet and sweet, savoury and savoury, let us know, anyhow, we’re gonna crack on and make the steak and cheese end first. So we’re just gonna warm the
oil in the pan first of all, first goes in our peppers, green peppers and our chopped onion. It’s a satisfying sound that, isn’t it? That is, innit. So we’re just gonna get
it nice and translucent, start to caramelise and char the onions, blister the peppers, the garlic, that’s two cloves just chopped up, season it with salt and your pepper, so we’re just gonna cook this through for about an extra minute with that heat and it’ll mingle in there. Smelling good, mate? – [Jimmy] Smells lovely, man. – [Barry] Last but not
least, this is some rib eye, that Jimmy James sliced up for me in advance of coming here. – [Jimmy] Mm. – [Barry] Cook this up now,
oh man, are you excited? – [Jimmy] I’m ready for Clanger
Time, hubbabubba. (laughs) – [Barry] So all we’re doing
is we’re cooking it away and then what we’re doing is
like whacking it a little bit with the spatula just to
get in the final threads and trying to get rid of the moisture at the bottom of the pan,
’cause we don’t wanna… We don’t wanna get a soggy bottom. Soggy bottom.
No, don’t like that. – [Barry] So we’ve basically
fried off all of that moisture, it’s nice and dry, smelling
stonkin’, mate, ugh! It smells good, maybe you
can get it in that Clanger. Oh, we do, instead of using
provolone cheese though, it’s quite hard to get hold of, maybe think of Macaulay Culkin
in Provolone, Home Alone? Home Alone? Yeah, have you seen that film? Home Alone With Cheese. Yeah, Home Alone three: Lost in Cheese. So what we’re gonna do
is use half of the cheese and just get it on there, just to maybe it bring it together, so Jimmy, you wanna sprinkle that on? – [Jimmy] I wanna sprinkle that on. – [Barry] So this is just
some grated mozzarella, it kind of acts as a sort of, I dunno, – [Jimmy] Kind of binds
it together, doesn’t it? – [Barry] Yeah, but hey, oh, look at that, I love the stringiness, – [Jimmy] Oh.
oh, so we’re just gonna turn this off the heat and actually remove it
from the heat source, just keep it warm, because
it’s gonna warm up in the oven. We’re now moving onto the dessert, mate. Mm,
Sweet side, Apple banoffi pie.
bit like me. Ah.
The sweet side. So peel up your apples, hopefully you can do that, I kind of wish I had my
gadget, the old windy one, ’cause we need them
peeled, cored and sliced, unfortunately the handle
fell off it the other day. Two apples, we’re just
gonna core those now. Cor!
Cor blimey! Cor! Apples are nice and peeled, so.. In we go,
Yeah. How do you want them, mate, do you want them diced, sliced? Any way you like, mate. I feel diced,
Diced? Yeah, you know, like you get apple pies from a certain fast food restaurant, that are that, like a Clanger style. Oh, like McDowells? Yeah. (laughs) – [Barry] Nice, big, apply chunks. – [Jimmy] Like that, or just like? – [Barry] Yeah–
like that, I reckon. – [Barry] Very nice, make
it your Clanger. (laughs) My Clanger, Custom Clanger. Or at least one half anyway. Yeah, one half. It’s really weird,
you’ve got like the waft of like steak and cheese over here and then the smell of freshly
sliced apples over there. Scent of apples in the air.
Hm. Beautiful. – [Barry] We’ve got the
apples nice and sliced now, so we’re gonna stick those into a bowl, Banana Man’s here. (laughs) We’re gonna mash it up. We’re gonna mash the banana
up for the banoffiness, so while Jimmy’s doing that in that bowl, we’ve got the apple here, a
little bit of caster sugar, sweeten it up, nice, flour to stop it getting too wet. – [Jimmy] No soggy bottoms here. – [Barry] And then a
little bit of cinnamon, bit on there, just gonna mix that through and that will go in there
with our mashed banana. – [Jimmy] Do you like
a lumpy mashed banana or you want it smooth? – [Barry] I want it Smooth Criminal, mate. – [Jimmy] Smooth Criminal, woo-hoo. This flavor’s like, it smells amazing. Like we feel like autumn over here and like proper like
cheesy steak over there. Alright, it’s Custom
Clanger building time, Building time? we’ve got our steak and cheese ready, we’ve got our apple banoffi pie ready, Let’s do it.
I’m excited. Shall we go for a bit of pepper first? – [Barry] Yeah, bit of pepper.
Pepper and cheese. – [Barry] Oh, yeah.
That’s it, go on. – [Barry] Get it on there.
Yeah. Watch that sweet side.
Good accuracy, mate, Yeah.
no pepper on that– Did pretty good there.
The dam did its job. It did, – [Barry] Cheese in there.
damned good job. (laughing) There we go.
Oh my gosh, un-Brie-lievable. (laughs) (laughs) Dude and his meat,
I’m watching that dam. This will kinda hold it there, I just hope it doesn’t bulge
out the sides, (laughs) but no, looks like we’ve
got enough in there. We’ll give it a good wrap. Ooh, pudding time. – [Jimmy] Apple first?
Apple first, oh yeah,
Oh, dude, let’s hope this dam does its job. So this is a tin of caramel,
but if you haven’t got that, you can use a tin of
condensed milk, boil that, just keep the water
topped up for four hours and you’ll wind up with a tin of caramel. So what happens with the clanger
is one end, the sweet end will actually have some
lines scored into it, so the person eating it knew which one was the sweet and the savoury and that’s what we’re gonna do, but we just need to finish this off. Oh, the banana, mate,
look at that. (laughs) So now we join it together. Just to help seal it and
also we’re gonna use it to give it some golden colour, but just gonna give it a little
egg wash all the way round the little border that we’ve got there. Should we do this together, mate? I think one–
one big motion, yeah? – [Jimmy] Yeah.
I think it’ll stretch. Yeah, I think that is a goodlooking clanger. It is, (laughs) it’s a beast. Egg wash for a little bit
of golden colour on there and also we can seal those
edges a little bit more. So the dessert end has score lines in, so we’re doing that right now. – [Jimmy] Just to let the steam out, I think three, I think–
Yeah, man, that looks kind of like–
you’ve got the dam. Like a well know sports brand’s logo. Yeah? In pastry. (laughing) and then we’re just gonna
just pierce a few holes in the pastry to let the steam out, for when the steak and cheese bakes, which is happening right now, it’s going into our oven,
which has been preheated, so around 35 to 40 minutes. (upbeat pop music) Oh.
Check out that. That looks beautiful. So we’ve got a nice, golden
brown colour on there, bubbling away while it was in the oven. What do you think, mate? I can’t wait, mate, I’m
just, just wanna get me fork, I think the dam looks intact. It does, nothing’s really perished on it, I love the little gap
there, that was bubbling, – [Jimmy] The caramel poking out. you can see our slash
marks and the pierce marks, now we’re doing something a
little bit un-Custom Clangery, although it is Custom Clangery, ’cause we can do what we want, a Custom Clanger wouldn’t
have icing sugar on it, gotta make sure we put
it on the right end, but we are gonna drizzle
a little bit of that on the top,
Steak and icing. Steak and icing, yeah, nah. – [Jimmy] Okay, so we’re
just gonna hold the knife where we thing the dam is, so Barry doesn’t get
any icing on the steak. – [Barry] Oh man, look at
that, just a little drizzle, kind of like a strudel effect. So there we go, icing is
down, are you excited, mate? I am excited, I wanna
chop that up right now. The Custom Clanger is
created, let’s taste it. – [Jimmy] Let’s do it. – [Barry] We’re gonna slice
down the Custom Clanger, ohh, look at that. – [Jimmy] Wow! – [Barry] So we’ve got the banana, apple and caramel section there, our dam, – [Jimmy] It dam well worked.
oh yeah, the cheese, meat, peppers
and onions all in there. – [Jimmy] Are we in the dam? – [Barry] Oh, in the dam, mate. – [Jimmy] In the dam. – [Barry] So we’ve got a
sweet and savoury split, oh yeah. – [Jimmy] Oh, I can’t wait for this. – [Barry] Let’s have a try. – [Jimmy] Savoury first.
Oh, yeah. Here we go then, mate. Oh, before we taste this, if
you’re enjoying this recipe, don’t forget to subscribe for
regular recipes and food fun. Ready, mate?
Yeah. Cheers. (laughs) Look at that. Oh my word. I’m speechless. Kind of like, the first bite reminded me a bit of a pasty. Hm, it’s got a pastry that I
only ever tried once before and that time was in Bedford. That is a perfect bake. Just like when we went there. It is.
So hopefully you guys can give this one a go, but we need to have the dessert. It’s quite a savoury pastry, isn’t it? Yeah, it’s quite a heavy pastry. Yeah, it’s quite, oh, the good thing is by
putting the icing sugar on, hopefully it’s gonna help the sweetness of our banoffi apple. I think the mountain of
caramel will do that as well. (laughs) Here we go. Oh my God. It’s a bit like Christmas. I was about to say the same thing, I feel like putting my
tinsel round my neck and my Christmas hat and just singing like Christmas songs. Mm, that is phenomenal. You’ve gotta give that a try. That icing sugar as well
just gives it a little edge. That’s very easy to eat. Hm, yeah, it’s going
down like way too well. I’m gonna eat the rest off camera totally. So thanks Jimmy for
joining me in ze kitchen. No problem, any time.
We’ll see you again very soon in here, thanks
for watching, guys, if you do try it out, do send
pictures @MyVirginKitchen and I’ll see you next time. Bye. (upbeat pop music)