- Aw it's crazy, it's bubblin'.
Look at that, it's like a chocolate cauldron.
(triumphant music)
Hello everyone before we get started,
I just wanna start with,
we are started, you know what I mean,
a shout out, this is Laura on Twitter,
she has submitted basically my life
in the form of Lego.
Now some of you said in 10,000 votes
you can make this actually real Lego,
no I just love it, so thank you so much Laura,
the dogs are super-sized and also the kids,
someone asked about the kids on Instagram.
I think they're in the oven.
Now this book, it might look maybe slightly old and glossy,
maybe '70s, '80s.
It's a bit older than that.
Initially I tweeted that this recipe
from Mrs. Beeton was 50 years old,
it turns out Mrs. Beeton existed over 150 years ago,
in the 1800's, right?
She did this book, called the household management thing,
she was a writer edit kinda person.
And she did cookbooks.
And this has been basically republished
in colour years ago.
And boy am I excited, this is a chocolate souffle omelette.
I have never, ever heard of this before.
There's no flour in it, it's basically making a souffle,
I've made one a couple of times here on the channel.
Souffle, let's let it rise on the screen right there,
it's like a rising pudding.
But we're gonna do it in a pan
and then grill it to kinda make the weird floppy thing.
I'm excited.
I need a pint of milk.
What's a pint of milk again?
It's been a while.
One pint there.
I don't trust myself so I'm gonna get a whole pack of eggs.
Some apricot jam, very nice indeed, very nice indeed.
Need some cocoa, brown sugar,
and finally some rum, at 9 AM, on a Monday morning.
There's my favourite rum, spiced rum.
All right yep, I'm back from the shops
and I did indeed look like an alcoholic
buying these things so early in the morning.
The lady was like, ooh, someone's having a tough Monday.
Spiced rum, I don't know what is in that spice,
ooh I only need a drop,
but it was a good excuse with Christmas coming up, eh?
The recipe is effectively split into two parts.
Making the sauce, putting all the ingredients in a pan,
and then also making the omelette in a pan
which we then grill.
Let's do it.
This book has been re-updated,
so some of the recipes actually have the microwave
and stuff like that in there.
Obviously in the 1800's they didn't have microwaves.
Hopefully this one is kinda close to that
by doing the hob.
The grill, maybe they just turned the pan
upside down over the flame...
Wonder how they did a grill.
Maybe they got a bloke to hold the fire up
and then just stuck...
Probably easy.
(taps fingers)
Maybe they just used a grilled cheese toaster.
Now the sauce I feel like we can know quite easily,
quarter a pint of that.
We can keep it warm,
it's the other bit that might be quite tricky.
Milk, butter, cocoa powder, all righty.
One and a half ounces of soft brown sugar.
In you go.
I wonder if Mrs. Beeton had one of these.
Anyhow, two tablespoons of apricot jam.
Oh I might go heap tablespoons, why not?
I don't have smellovision just yet,
but the combination of those ingredients already,
apricot jam particularly,
smells really, really good.
Dissolve the sugar over gentle heat,
then bring the mixture to the boil,
stirring continuously for about five minutes,
until smooth and shiny.
Okay, cool.
Pan, spoon. The heat will melt the butter
and will dissolve that cocoa in,
and the jam's gonna warm
and sort of go all gooey but then stiffen
and be all shiny like it says, oh my gosh.
This is amazin'.
I'm excited Mrs. Beeton.
I know it says stir continuously
but I'm feelin' a bit of a rebel.
I feel like the pugs should have had
a Mrs. Beeton as their owner.
Mrs. Beeton, commences the pugs' race, begin.
It like a kind of kinky apricot-y hot chocolate
mix we're making here.
And I feel like most modern recipes
would add chocolate rather than cocoa powder,
so this is cool.
It's very smooth, oh my gosh,
but like it said, we do wanna boil it.
Don't know if Mrs. Beeton had a spatula,
but I'm gonna scrape down the sides as well.
Oh my gosh, look what it's doing,
ah that's crazy, it's bubbling.
Look at that, that's like a chocolate cauldron,
ah this is beautiful.
I have to be careful I don't want to overspill,
but I guess we're boiling it now,
taking that heat right down to a low.
What I was gonna do is get my spatula in there
and just brush the sides a little bit
just to get any excess cocoa off the side a little bit.
Side note, don't know if any of you guys
have ever seen the movie Coco,
I'm forced to watch a lot of kids' movies
more than anything else actually.
Saw Smallfoot the other day, very good.
Fell asleep for a bit in the cinema,
but Coco is still my favourite of recent times.
I mean, it's no Back to the Future or Goonies,
but it's all right,
another side note, the Goonies the other day,
watched that for five minutes just to see
if I could let the kids watch it.
No, no, no, no, no, no, no.
Just gonna keep it movin' like it says really.
And boil it away and then obviously
we just need to keep it warm,
the benefit we do have is that we can
just put it in the microwave if we want later.
Although Mrs. Beeton says to put it over
a pan of simmering water to keep it warm,
a proper bain Marie style.
This has been roarin' away like a beast,
I've kept it stirrin' but the heat is now off it.
Look at this, the only thing so far,
there are some like white bits,
just can you see that in the picture there,
I wonder if that's nuts of something.
It's not in the recipe, so mine might not look like that.
And it's got sugar coating.
We'll make it work.
Melt the butter in a heavy frying pan
about seven inches in diameter.
(tape measure squeals)
This one.
Do not allow the butter to brown.
Pour the egg mixture into the pan and cook over gentle heat,
stirring occasionally until the underside is brown, okay.
Brown the top for a few minutes under the grill.
We'll go old school, okay, no kitchen gadgets today.
Passy, passy the yolky, yolky.
(fast music)
All right, so egg yolks and in goes an ounce of sugar,
so of course we could do electric whisk,
but we're gonna respect Mrs. Beeton
and go proper whisk it up, let the sugar dissolve
into the yolk 'til it goes a little lighter in colour.
(pants)
(whisk rattles)
That's better.
We also have to add in a tablespoon of the rum.
Boom.
It's nice.
Honestly if that was in 14 hours time
with a little bit of Coke in it, bit of ice,
oh shabba-dabba-ding-dong.
Whiskin' it up again.
Hundred percent the rum is optional, okay kids?
Cheers.
Right, done, light.
All right, so our egg whites, the whisk,
clean, extremely dry, make sure it's not greasy,
same for the bowl, no yolk, no shell in there,
as we found out.
We now need to beat this old school,
electric whisk if you want to cheat.
Boston, wanna have a go?
I need to train him to do this.
We need to get these pretty foamy,
so I'll see you in a few hours.
(uptempo music)
(whisk jangles)
(pants)
Peaks. I got peaks.
All right, fold the egg whites
into this mixture, nice.
That's a really airy mixture now,
so I'm not trying to overfold it,
I just wanna kinda get it so it's in there.
You can't really see the sort of difference
between the whites and the yolks as much.
It does feel very light now.
Why does it smell like a salad?
Look, I've got some stains on my book,
at least I know it's all proper and authentic and used.
So we now melt the butter in the pan.
This is half an ounce of butter.
That's fairly melted, so in goes the souffle mixture,
look it's like an omelette already.
Look at that.
Okay, I splattered some over the top there,
but it is going good,
so I need to keep my eye on it
and make sure that we brown the bottom.
Look at all that fat, oh my gosh,
that's a good colour, can you see that?
Wow, I think I'm gonna pour some of that butter out,
hang on.
Oh and it's not comin' out, this is not comin' out.
Okay, okay.
That is fine. I'm gonna get this under the grill
which I haven't preheated.
Found grill, that sounds good.
I remember the times I have used it,
it's very, very hot indeed.
I'm putting this one in, okay?
The grill is still not there,
but it gets so hot this thing,
and just while we're waiting,
there's another interesting dish.
Jugged pigeons, nice.
Oh, it's nearly there, the colour is looking good
on the grill,
it might be slightly different to the bottom bit,
but meh, we'll see.
All right, I very, very, very nearly forgot
to put on my oven gloves then.
Here we go, look at that.
Oh no, come on.
(plate clatters)
Oh, check that out.
That's amazin'.
Right, whilst it's still warm,
it's probably gonna be manoeuvrable.
Ha, ha, ho, hot.
Yes, whoa. Chocolate sauce.
I put my sexy camera lens on for this.
Pour some of the chocolate sauce,
aw the butter,
pour that, oh my gosh,
Mrs. Beeton you are a legend,
just a little bit of it in the middle.
Oh my gosh, bring it over,
let's try to push some of that to the front.
Yes.
And do we drop some more on the top?
Oh yes, we do.
Look at this.
150 year old chocolate souffle omelette.
It's got sugar on top.
So let's just do that anyway,
kinda gave it a nice contrast.
That's cool, but probably unnecessarily naughty now.
All right, again subscribe to Mrs. Beeton's YouTube channel,
(laughs)
I'm so happy with how this has turned out,
I was prepared to do this all day,
but I think we got it right first time.
I am extremely, egg-stremely, excited, egg-cited,
to try this.
It does smell a lot like an omelette,
you can't smell the rum.
Oh, it's like eating the sort of foam
that you get in some parcels when you get delivered it,
but it's flavoured with chocolate.
You can't taste the rum.
I'm not disappointed about that.
You can ramp that up by puttin' more rum
in the sauce, but it's like velvet.
That sauce is super rich though, wow.
You can't really get the apricot, it's just solid chocolate.
That is not a bad thing with the buttery-ness,
it's naughty.
Oh, that's naughty.
Well there we go, retro recipes is something
I've done on the channel from time to time
for many years, so if you wanna see me do some more,
do send some in and maybe I'll check 'em out,
if you wanna see some more down below
and I'll see you next time, good bye.
♪ Check your level player, ♪
♪ No matter what you start, ♪
♪ The kitchen's for me, ♪
♪ Slash goatee, maybe or three. ♪
- Mrs. Beeton basically wrote this book that was legendary
called The Book of Household Management
back in 1861,
I don't know Mrs. Barry would be offended
if I got her that for Christmas.