- Ooh! - Ooh!
(triumphant music)
Hello everybody.
- Hello.
- Hello Mrs. B. - Hi.
It's my wife.
High-five.
You all right?
- Yes.
- Welcome to another cheap versus steep video.
The playlist in which we...
- Compare...
I don't know, make one recipe
and then have cheap ingredients
and compare it against ingredients from a steep...
- Yeah, cheap supermarket versus steep.
Ones that are on our doorstep,
so we haven't gone too crazy.
So we are basically doing a lemon drizzle cake today.
Five ingredients, that is it for a lemon drizzle cake,
including the drizzle.
We've done baking before in the playlist.
If you've missed any others, it's been really fascinating.
I really enjoy doing this playlist, but we did brownies.
- Yes.
They were nice.
- Well, you tend to like the steep
and I tend to like the cheap.
I don't know, with a lemon drizzle cake
we've got some goat butter,
we've got some organic ingredients,
some of those those really cheap-
- Goat butter?
I didn't know you could get that.
But is that something you can use for baking, though?
- I don't know.
It was right next to the other butters.
It was all on the line...
The price was going...
- Okay.
- Oh my gosh.
The texture of the sponge of the cake could be a big one.
I actually think the baking...
We talked about this off camera.
I think the baking time could...
No, okay.
- I don't.
Because you don't look at a recipe from,
like, a cookbook, do you, and say
it says if you use expensive ingredients,
put it in the oven for longer. - I know, I know.
- But it's just that combination-
- And for cheap ingredients, put it in for shorter.
You don't see that. - I'm probably wrong.
And baking is a science.
That's my only thing I'm thinking like...
But then is it the power of the citrus?
Just the lemon that overrides everything?
- Maybe.
- But it's four times the price.
Let's show you the little breakdown and get going.
I'm really excited about this.
Let's go.
So the eggs, Mrs B, were...
You get 15 in this pack.
These are the caged ones we've done before.
- Yeah.
- [Barry] 12P each.
- Okay.
- [Barry] These lovely flat glorious ones, 53 pence each.
That is a difference of £4.17.
- That's a massive difference.
- [Barry] Yeah.
Organic self raising flour, 1.5 kilos,
versus our 1.5 kilo bag down here, 45P for the standard one.
- [Mrs. B] Yes.
- [Barry] And we always use standard, don't we?
- Yeah, we do.
We never use any...
I never buy any expensive flour.
- [Barry] No.
Versus £1.90, same weight, 4.2 times the price.
- [Mrs. B] Hang on, so that was 45p?
- [Barry] Yeah.
- That whole bag was 45p.
- [Barry] Yeah.
- And that was £1.90.
- [Barry] Yeah.
- Oh my goodness.
- Well hopefully it's gonna make an awesome cake.
- It better, for that amount.
- That's what I'm saying, I think the sponge...
Honestly.
Okay, so the lemons, this is an interesting one.
13p each for these.
Every single one had one that looks
more like a lime in there.
Okay? - Okay.
And look at that, this is a bag of four as well.
- Oh my goodness.
I was just looking to see if it's got
the weight on the back.
- 13p each cheap.
41p each, which is three times the difference.
- Between 48 and 51 millimetres in size, those ones.
And these are 53 to 61.
- Wow.
That is a heck of a difference.
We might have to measure out the juice.
- Yes, that's what I was thinking.
- We've already talked about the butter,
so last up is the sugar.
£1.19 for a one kilo bag.
But for £1.55 you get a 500 kilo bag,
which is golden castor sugar fair trade.
- That's gonna make a difference,
golden caster sugar, I reckon.
- [Barry] Well, yeah, that's what a lot of the recipes
call for, is the golden caster sugar, like that real...
You know, it's still classed as a cane sugar.
It's still fine.
I didn't wanna go light brown or brown.
- Got a feeling this is gonna be a nice cake.
- Mate, I'm so excited.
But then also, the bag at the German supermarket, Lidl,
and this one, pay 10p for that.
This one was free.
I don't know if I got away with that.
Let's make a cheap versus steep lemon drizzle cake.
How light does that feel?
- Yeah I was just thinking it feels really light.
- It doesn't feel like there's anything in there.
So what we'll do is we're gonna weigh the eggs
so that they're equal.
So it might be that we use five of these,
but hopefully that should be about the same.
We are gonna just look at the difference with this butter.
It's pale.
It's yummy.
It looks like butter.
It doesn't look like a goat.
We're all good.
This butter doesn't look...
Wow, it looks yellow. - Wow.
- Golden.
- [Barry] Oh yeah, that does look a lot more like butter,
doesn't it?
- Yeah.
That looks like lard.
- [Barry] It does.
Imagine that, if it's horrible.
All right, so we can put the standard butter into a bowl
and this is some caster sugar.
This is just your standard cast sugar.
So in that goes.
Oh wow.
- [Mrs. B] Look at that.
That's because-
- [Barry] I mean a lot of recipes in cakes for me
always call for golden caster sugar.
- They do.
- So let's just compare the colour of that sugar with that.
That is bonkers.
- [Mrs. B] That's crazy.
- I think we're gonna get a really,
really different coloured sponge here.
So I'm gonna weigh out the cheap eggs.
The good thing is if I need five,
we've got more of those to keep rounding
until we get 300 grammes.
But it might not be that bad.
Look, four eggs is 240 grammes.
- Okay.
- [Barry] So I reckon one more.
I mean they're all different sizes.
I tried to get the biggest ones.
This might take it to 300.
- [Mrs. B] Does it?
- [Barry] Yeah, five eggs.
- Okay.
- [Barry] Oh my gosh.
- I've never ever put five eggs in a cake before.
- I think we've gotta go for that though, haven't we?
We've gotta do it by weight, surely.
You know, 25% difference if we don't do it.
I'm gonna add them in one at a time,
whisking between each addition.
Just focus, folks, on the colour of that yolk.
That looks all right actually. - Looks quite yellow.
Yeah.
Remember that colour, folks, okay?
Cheap self raising flour.
- [Mrs. B] Flour's flour, isn't it?
- [Barry] But we are gonna sieve it in.
Which is gonna make all the difference for the cheap.
We're giving it some love.
- Yes we are.
- We're giving it some air.
So we reckon about a tablespoon-ish of lemon zest in there.
And then whizzy whizzy whizzy.
So what we'll do now is repeat all those steps
with the steep ingredients and just quickly highlight
any colour differences.
And we should possibly have two different looking batters.
And whilst Mrs. B is beating together that,
I'm working on the lemon.
And it feels like luxurious.
It's like really gripping.
The smell, as well, doesn't seem to be any different.
It's still a lemon. - Still a lemon.
It's lemony.
Hopefully this is gonna look quite vibrant.
Ooh. - Wow.
- [Mrs. B] That's very different.
- Yeah.
Just like the brownies, just like the cooked breakfast.
They some good yolks.
That's really, really orange.
The camera isn't showing it.
That's really orange.
- [Mrs. B] But you can see the difference.
- Yeah.
- That's weird.
- Was it like that before?
- I can't remember.
Yeah, but it was brownies,
so we then added cocoa powder, didn't we?
So they just all looked brown.
I feel like it's orange butter cream.
- It is really, really orange.
But, it is thickening up, which is the most important thing.
Remember, we're doing two extremes here.
And out of the two, we would typically go for the other one.
So we'll put them side by side in a minute
and you can see, hopefully, the difference between
the cheap versus steep batters.
Can you see the difference there?
- [Mrs. B] Yeah.
- Cause it's quite light in here today,
it makes it look quite creamy and almost mildly caramel-ish,
but that is-
- Yeah, it's weird.
I've never baked a cake that colour.
- The one thing we didn't do was actually use
cheap versus steep baking parchment.
So if you please excuse us for that.
That didn't really feel like...
I mean, there could be a difference.
- I don't think that's gonna affect the taste.
- No.
You never know.
If it tastes good, it is gonna be the goat.
- I get it now.
Down with the kids, you.
- Yo.
160 fan, it's gonna go in there for 45 minutes.
And it's ready.
So cheap.
And I've got the steep.
That's how we remember it.
Cheap, steep.
- Yeah.
- [Barry] Sometimes we generally forget that,
but I feel like this is quite obvious.
- I really do feel like the cheap might be the better.
- Really?
- Maybe that's just because I'm judging with my eyes
and what I'm used to baking.
- There's no point making the drizzle yet,
which is basically sugar and the lemon juice.
We'll do that by the time the cakes are cooling down.
- Yeah.
- Is that all right?
- Yeah.
- So we'll have a little coffee.
I'm gonna do a little calculation on the per portion
and we'll see you in a bit.
- Oh my gosh.
Look at the cakes.
- Almost looks like it's got a slight orange tinge in it.
The batter has stayed its true colour.
That's like looking classic.
Right, so whilst they're still warm,
we make the drizzle so that it can soak in
and then crystallise.
Sugar and lemon juice.
Nice.
So we're gonna go for one and a half of the standard...
I mean, fairly big lemons, I suppose.
- Just like with the eggs, we're gonna measure this out
to make sure we've got the same
with the cheap and the steep.
I hope we've got enough cheap lemons.
We should have done it the other way round.
- Yes we should.
But they are tiny.
- That's what I mean.
- Yeah.
But then it would be a lemon drizzle cake.
It would just be a sugar cake.
- About 50?
- About 50 mils.
All right.
So let's see how many of those small lemons it takes,
the cheap lemons, to get 50 mils.
- It's even too small for the juicer.
- It is, look at that.
- Not getting much juice out of those at all.
- No.
Three might do it.
Oh yeah.
- Oh yes, all right.
The colour of the juice looks the same, though.
- All right, so we stir that together
so the sugar dissolves,
and whilst the cakes are cooling,
make some little holes in there so it soaks in,
it cools down, absorbs the sugar, crystallise on the top.
Oh.
- [Mrs. B] Oh my gosh, that looks like Lemsip.
- I have to be honest.
Cheap, steep.
It smells amazing in here. - Yeah.
So we're gonna bamboo skewer...
- I'm just seeing how you're doing it
so we're doing it the same.
- Yeah, I'm going like nearly all the way through.
So yeah, just make sure you get it all coated on top.
Cover every bit of that crust at first.
Y~ou see that you end up with this like
gorgeous sort of glossy crust,
which should cling to the top and give it
that lovely drizzle falling through.
Oh wow.
Remember we're doing this step whilst it's warm
so it cools down with that.
So like any baking, freshly baked,
just cool enough is gorgeous.
We have to wait now, let these cool
ready for our taste test.
- Oh, I can't wait.
- When's it ready? - When's it ready?
- [Barry] Wait.
- No.
- [Barry] Patience.
- No.
- [Barry] Hello, Mrs. B.
- Hello.
- One hour later.
Let's get these out.
I mean, they cool in the tin.
We didn't really need the wire racks, but it's nice, innit?
We're gonna use them for our thumbnail.
But shall we take them out?
- Yeah.
- Ooh.
That feels good.
- So does this.
- Even the tin smells good.
Oh my gosh.
There's this like little sugary crust on the edge of mine
where some of it's dried.
Oh, wow.
Yours looks a bit...
Yeah, I was just saying on the crust...
You see yours?
- Yeah.
- Yours is more like it's been
lightly dusted in snow or something.
All right, we should get 10 portions out of this.
Cheap for...
Oh my gosh, that is delicate.
Oh wow. - Ooh.
A lovely colour.
Ooh! - Ooh.
- [Mrs. B] Oh wow, look at the colour difference.
- [Barry] That is crazy.
Like, a lot more subtle than before,
but still very...
- [Mrs. B] It's almost the same colour as the crust.
- [Barry] You can actually see where some of the sugar
has absorbed around the edges as well.
Especially on this one.
Cause the sugar's darker.
(laughing)
It's like the doctor's surgery.
We're ready for you now.
Right, get in there then, girls.
Come on then.
- I wanted the big one.
- Don't worry, you've got more.
- Right, here we go.
- Mm. - Mm.
- The crust is where the flavor's at there.
I just has the sponge and it was like ooh, that's mild.
Ooh.
- It's very nice.
- That is amazing.
- Very moist.
- We've just got it just so it's just
slightly freshly baked.
So that was the cheap.
And that was bloomin' delicious.
- That was yummy.
- So, let's steep it up.
- Oh.
- The lemon's stronger.
- The lemon is stronger, isn't it, yeah.
- This is really nice.
- That is amazing.
- I find this isn't as stodgy as that,
and I thought it was gonna be the other way round
because when we mixed them, this was like tougher.
- Tougher, yeah.
And it's lighter, it's airier.
The sugar is just sat on top of that crust as well.
- I prefer the steep.
- You prefer the steep.
- Yeah.
- Pheebs?
- I prefer cheap.
- Do you?
What didn't you like about...
What did you like about that?
- The flavour just...
- What, was milder?
- Yeah, it was really strong at first and just drifted away.
- Okay.
- But then this one's just still in there.
- Okay.
- I like the hand action.
- Mrs. B, what about you?
- This one, the steep.
- Steep?
To be fair, I've gotta go steep today.
The taste of it was just...
I don't know, cheap, it was fine.
Like you would take that.
And they are both amazing cakes.
So thanks so much for watching, folks.
I hope you enjoyed this latest cheap versus steep.
Don't forget to put on your sweatband now, have a Barrathon,
and check out the rest of the cheap versus steep
here on the playlist.
I recommend the cooked breakfast.
That was a real eye opener. - Ooh yeah.
- That was a really good one.
- Yeah.
Any cheap versus steep ideas you've got,
do let us know down below.
I don't think, I mean, people do say to us,
oh, could you say which ingredients you would put in.
It's very hard with a cake to say.
Like maybe the eggs.
- Yeah, maybe the eggs.
- The sugar.
- Yeah.
Lemons.
Definitely the lemons, I think.
Steep lemons.
- So you could get away with like a mix of the both.
I don't think the flour, but then...
- I really don't know.
It's hard to tell.
- I mean, we'll show you now the difference,
but thanks for all the support as always.
And we'll see you soon.
- [All] Bye!
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns moustache goatee ♪
♪ Maybe all three ♪
- So I can reveal that per portion,
you should get 10 slices, which you would get.
The cheap per portion with ingredients is 26 pence.
So although the shop came to £4.81,
only 26p of those ingredients are used
to make the lemon drizzle.
For the steep, 63p.
So about two and a half times the price.
So again, you're spending £10.80 on ingredients,
but only 63p of that goes towards that.
So the rest stays in your cupboard, reuse...
You reuse it.
Which is why, if you know anyone that's set up
a cake business in the lockdown,
that they're now probably driving a Lamborghini.
Thanks for watching folks.
See you soon.
- [All] Bye.
- We went llama walking the other day.
Can we get llama butter next time?
Hopefully the flour will hold this together.
- Don't think you can milk a llama.
- Oh yeah, you can...
I'm not gonna say that.
Have you seen "Meet The Parents"?
Is it "Meet The Parents"?
You can milk anything with...
- No.