(upbeat music)
(dog barks)
- Hello everyone, it's Barry and Boston here.
Welcome to My Virgin Kitchen.
We hope you, we hope you are well.
He's just seen a bird.
So, have you ever heard of a S'more?
Unintentionally long pause.
I have!
And I've done a few S'more things on the channel here before
including dressing as a boy scout
years ago in my old house.
I don't really dress up that much any more.
Well, not on camera anyway.
And I don't miss it, to be honest.
But, if you, do of course,
I'll bring it back.
Particularly I get a lot of requests
for the Jaegerbomb trifle.
I don't think I could ever make a video like that again.
Anyhow, we're going off topic.
S'mores, if you don't know,
are kind of like a campfire treat.
It's like a marshmallow chocolate melted together,
with a biscuit called a Graham cracker
which I also spell Graham cracker.
But Graham is how I was taught
it was pronounced in America
and we'll go with that.
This is kind of like a
food hack recipe really,
it's quite a short and easy one.
It's a doughnut S'more.
A S'more doughnut.
But we are going to do a marshmallow frosting on top.
(kisses fingers)
Shtonking!
Effectively, we are going to slice
a doughnut in half
and ram the marshmallows and the chocolate in there,
and I might even put some blueberries in it.
Because I'm kind of crazy like that.
And I know some people are like,
that's wrong.
But there's a lot of things that are wrong in this world.
For example,
I feel like they should have stopped
at Terminator 2, they should have stopped right there.
And also the TV show Fun House
should never have been stopped.
That was amazing.
I feel like kids these days are missing out on
the Pat Sharp entertainment.
Let's crack on and make this.
We're actually do our marshmallow fluff first of all.
As always, like all my recipes,
if you try them send me a picture
and the full method including my personalised write up
is on the website so you can really get
my personal feel of it, OK?
There's a lot of important stuff that I forget to talk about
in these videos that I actually write.
I do put some care into it, honest.
Right folks.
Mixing bowl first of all.
We need 125 grammes of butter.
So this tub is 250, half of that.
So I'm just chopping it up into little chunks.
It needs to be at room temperature
but this is like the spreadable stuff
so it's pretty good.
A teaspoon or a drop,
splash, whatever you want to call it.
That was a great film wasn't it?
Splash. The one with the mermaid woman.
Of Vanilla extract.
An entire tub of marshmallow fluff.
Now I've shown you how to get this out easily before.
I don't know why but I just felt like
getting a bit in amongst it and
scraping it out rough today.
But you can warm it up in the microwave
that does, in fact
(laughs)
I don't even know why I did that.
It is hot. Yeah!
On another note, just before I started this video,
I literally just booked myself onto
an artisan wood-fired pizza-making course.
Because that's the kind of crazy life I live.
No seriously, it's a spin-off little thing
I've got an opportunity where
I might actually have a wood-fired oven on wheels.
So I might get out and about and start selling it
a couple of days a week.
Just to get out and about
and maybe show it on video.
So once I do that course,
I'll try and capture some of it on the vlog.
I'll probably do a series of wood-fired pizza videos
like the base, and real simple stuff.
And then of course, what I've talked about in the past,
now I've got a garden that's suitable for it,
I'll show you how to make
your very own brick oven from scratch.
That's a whole tub of marshmallow fluff.
So here is some icing sugar, 250g of that.
It's gonna do a little cloud, like that.
I've done that quite carefully actually.
You need to get this really super smooth.
This is where a stand mixer would
just make this so creamy.
But you can of course do that with elbow grease
it just takes a little longer.
So that's just like a bonus sort of frosting thing.
That's not going to go inside a doughnut
but it's gonna go on top of the doughnut.
In true Barry style,
I've not thought this through entirely.
So I've got two different options on my doughnuts.
This is a ring doughnut.
So your classic doughnut that I bought from the shop.
Halve it through the middle.
Only problem is, you're gonna have a hole in it, aren't you?
But, you could get around that
with a cloak of marshmallow
because that will actually basically become a shield.
Or, you've got like a whole doughnut,
typically stuffed with jam or custard.
I think this is vanilla custard, this one.
It's actually my personal favourite
because it will maybe make it look
a little bit more like a burger.
My point is,
both of these in their own way will sort of work.
And ideally, if I didn't leave my barbecue at my old house,
I would be doing it.
It's a nice day out there.
I'd wrap it in foil
and put it on the barbecue to warm it all through.
Ah. Look at that.
I prefer this one
because it's got the vanilla custard sat in it,
but as I say, you could do either way.
So I've just done that a few more times,
and halved the doughnuts.
They kind of look like
leftover egg McMuffins with egg on.
But I promise you they are doughnuts
with nice custard on it.
But just out of shot there
I've got some chocolate that I've snapped up.
These are just blocks of milk chocolate.
Sticking them on the base.
There we go, nice and loaded.
We've just started getting these here in the UK.
These are mega marshmallows.
So you can lie one down on each.
If not, just get maybe two standard size marshmallows,
and if you've never put a marshmallow
in the microwave before,
I recommend you do it because it's funny.
Multiplies over and over in size.
You just have to clean it afterwards.
Right.
I don't know about you,
but they look amazingly better now
with that sat on top.
I'll probably eat them like that.
But, we need to melt the marshmallow,
so we'll preheat our oven.
Which is being guarded by this guy.
You know what?
Whilst that does preheat,
let's do the microwave mnarshmallow thing.
Oh by the way, that is a standard size marshmallow.
So the mega ones are pretty big.
We're gonna need a few on the top.
Well let me show you what happens
when we put that in the microwave.
(beeps)
Come on now.
Don't do this to me.
Look at that!
(laughs)
It's grown massive.
Oh my gosh.
Go on!
That's beautiful.
That is a beautiful thing.
It's like, proper shaking.
It's doing the Macarena.
I think I might stop that now.
(sizzling)
All I'm gonna say
is it's very hot
and it's very angry right now.
Let's just leave it to have some down time for a bit.
Anyhow.
We're just going to watch these melt slowly.
That is a beautiful sight.
I am starting to get impatient.
I'm going to do it on the grill instead.
That all right with you, mate?
But if you do it this way,
again, line it with foil
and do it a little bit a time.
So that will take a lot less longer,
that's the only reason I'm doing that.
But it will also brown the tops as well.
Ah yes! Nice toasted tops.
I just whacked them back in the oven
just to warm them through
and they are looking amazing.
Even with slightly browner,
warmed all the way through
so as to be nice and gooey.
One thing I've realised,
mega marshmallows needs to probably
only be on one half.
Now that's a lovely little snack to be fair.
Oh, and for reference,
for the barbecue version like that,
stick that on top like so,
wrap it in tin foil
and then shove it on your barbecue just to warm it through
and melt those marshmallows.
That is it.
Or put it in your oven
which is what I'm going to do with this one.
All right.
Just breaking the tops lightly
so that our blueberries
can sort of stick to that middle filling.
Ah yeah!
We'll then get our lids
and shove that down on top.
Oh my gosh.
Look at that.
(laughs)
They look like egg McMuffins.
But they're not.
You can imagine these round a camp fire
all warmed up. Ah!
So this I wouldn't really recommend for the
camp fire thing,
but we'll do the frosting anyway.
Kind of making a marshmallow on marshmallow thing.
You could pipe this on if you want.
But I don't feel like doing that.
Just a little lid.
And a drizzle of chocolate sauce.
Just right down the front of it.
Ah!
I'm going to go across as well.
Ah!
(chuckles)
If we have a barbecue at my house
this is the sort of thing that you're gonna have, all right?
This is the one from the oven.
Much more of a classic look there.
But that works a charm.
So, you know, you don't even need to put frosting on that.
I would demolish this straight away.
But something kind of caught my attention over here.
Here we go. Oh my gosh.
Proper gooey camp fire food, that.
I'm only going to have a little bite, OK?
Oh my word.
I want to have a little bit more than a little bite now.
(laughs)
That is just phenomenal.
It is stonking, folks.
And I don't say that enough at the moment.
The key flavour you're getting in it
is the marshmallow frosting.
It's just really good.
There's a nice smoothness to it,
the vanilla edge as well,
you get the crunch of the blueberry in there,
just a little sharpness takes out
the insane sweetness.
But it's very very good indeed.
So whether you try it like that
or you do the more basic version wrapped in foil
in your oven or on the barbecue
you're going to absolutely love this.
Perfect summer snack.
Eat it and go for very long walk/run.
I mean, like buy a pub.
This is my permission to you
if anyone says,
"Why have you bought a pub?"
to say Barry told me.
OK? That's fine.
But that is it, guys.
As always, I hope you try it.
If you do, any of the recipes,
send me a picture at My Virgin Kitchen
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It really makes my day.
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And I'll see you again.
Next time.