(bright music)
(whine)
(bark)
(whine)
- Well hello, everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
Let's have a little bit of a moment of silence,
because this is the last time, fingers crossed,
you will see this kitchen in my videos.
I've filmed so many videos that I probably won't
have to do any filming that week whilst it's being done,
apart from maybe doing the brick oven thing in the garden.
Not sure if I'll even do that.
I might just do some other stuff, like my website's
being updated and things like that.
But I think we've done quite well.
I've specifically avoided cake since I've been in here
because that oven, as fun as it's been using it,
(squeak)
(humming)
(snaps)
It bakes cakes horrendously.
If I wanted to go for a leaning tower of pizza cake...
Pizza cake?
A pizza cake!
Done that before, it was a really cool video recipe
quite a few years back.
Check it out, check out the archives, folks.
Over 1,000 two or 300 videos that I've done.
How many times have I said how...
I'm going for a round, I'm sorry.
Leaning tower of Pisa.
That's terrible.
Getting the same oven that we used to have
in our old house, same hob, same sink.
Very cool stuff to show you, so I've excited for that,
but we've done well, we've survived.
It's been very weird for me being left handed
and the screen comes out from there, so when I try
and see things, I couldn't actually see from there,
so it's gonna help me, 'cause the thing's
gonna T-off from there.
So let's take a moment to appreciate it.
There you go.
If you're American, possibly you might be confused
by the title of this video.
I might be wrong, you might know what these are,
but I think Canada, Australia, and especially the UK
know what Waggon Wheels are, and if you've clicked this video
accidentally, expecting a tutorial on how to build
a wheel for your waggon, for your horse cart thing,
you've come to the wrong video, I'm afraid.
Basically, a Waggon Wheel was a real retro treat for me
as a kid when I was growing up.
They basically are a chocolate with biscuit
and a marshmallow wedge, and then they also
brought out a jammy version.
Of course, we can make one from scratch,
but I've got a little bit of an idea
how we can kinda of hack it in a microwave.
So effectively, we're making a biscuit sandwich
with marshmallow and chocolate coated.
So as always, head over to the website for the full method
and an epic write-up that I do with my personal opinion
that I might not mention fully in this video,
typing like that, which is gonna
be updated very, very soon.
Very excited for that.
Finally!
But I think we should holly well get going.
We've got some milk chocolate here,
which I'm gonna melt in the microwave,
but we'll do that last.
We've got some raspberry jam so I
can do a couple of jammy versions.
We've got a pack of marshmallows.
These are actually white and pink, but when you melt them,
I don't really mind what the difference is gonna be.
That's why it's homemade.
You put your own twist on it, right?
If they were green, I'd be a little bit annoyed about that,
but they're fine.
Oh, it's worth noting that you could actually use
marshmallow fluff for this, but by melting the marshmallows
and then letting them set again, they'll kind of firm up
more, whereas marshmallow fluff is more...
(mumbling)
You know?
The other thing with Waggon Wheels is the biscuit
is kinda a little but oat-y, in a way.
It's not like a hard, snappy biscuit,
so I've got some oat biscuits ready made,
and they will be a perfect template for us.
It's gonna save us a lot of time.
By all means, make your own oat biscuits if you want,
but let's have some fun and save time
and use the microwave.
(scratch)
(rustle)
Well, I didn't rip that amazingly, but that'll do.
So I'm just gonna use this baking parchment.
It's kinda like a prep area.
Felt like Dr. Evil then.
We shall call it the prep area, mmm.
Oh my gosh!
(grunt)
Okay, we're okay, we're okay.
Let's not worry about that, that's fine.
I don't need this many, so we're just gonna get a few,
and the rest can go in the biscuit tin.
So there we go.
I've lined out my oat biscuits,
so they're gonna give us the perfect template for them.
They're flat-side up, okay?
And if you stack one on top, you can start to see
already what it's gonna look like.
So what I'm gonna do...
This is actually a pink marshmallow,
but you can't see it too well.
It's hiding quite well.
I'm just snipping a marshmallow into kinda thirds,
'cause we want it to melt, but kind of spread evenly.
So I'm just gonna do this to a couple of these for now.
Yeah, you get the idea.
I've just put you over there because that's
one of those perspective shots.
It's quite cinematic, you know?
So I'm gonna put one on a plate, just for now,
just so I can see how long it's gonna take for it just to...
You want it to expand, and I'm gonna have a knife on hand
just to sort of spread it, or if it explodes,
just control it a little bit, okay?
(click)
(beep)
Spoiler: it shouldn't take long.
Hey, look!
That, already.
As you can see, it needs to be guided a little bit.
Make sure it's even.
It's almost like frosting a little cake.
Now, that will do.
So if I just take that off the plate...
The cool thing is you cut away any excess
to get it flush in a minute.
I'm just gonna microwave another one.
Sat that one back on the tray.
Everyone's like, oh my gosh, what happened to Kevin?
Well, Kevin got himself a suntan.
(clink)
That was 10 seconds, as you can see from there.
Well, about 12 seconds.
It was on 18.
It just suddenly goes...
(grunt)
There it goes, look!
(click)
That's it, that's all you need.
One thing I want to say is to let it stand
for about a minute before lifting it off,
because that way if you've got a little bit
of excess there, that will just cut away cleanly, okay?
Now, just to show you, for a standard Waggon Wheel,
all I'm gonna do is take those two pieces
and just wedge them together like that.
Literally just like that, and we can just smooth that out
if we want, but I quite like this sort of bump like that.
And that'll seal together.
Now, with a jam one, whilst you've melted the marshmallow,
just a little spoon of jam in the middle,
spreading it around with your spoon.
Don't take it all the way to the edge,
because some of the mallow will spill out,
as you can see from the other one.
We've just gotta trim it.
That's all it is.
And then just sit...
Oh, yeah!
Put that one on top.
Beautiful.
Yes!
Alright, conclusion, it is way easier to just put
one marshmallow on a biscuit.
My other ones are sliding off.
I mean, it works.
Like I said, you can cut around it,
but it's more messy.
This is just one marshmallow that I've sat on there,
melted it, again, for 10 seconds, and let it
just kind of find its way.
(click)
Look, the minute it starts to enlarge a little bit,
just like that.
Let it stand.
Just encourage it 'round again,
and leave that for a good minute.
So my doing one marshmallow like that,
that looks way neater, and these surface areas
are still nice and tacky.
You know, I can feel they've firmed up,
but there's still a little giving there.
So I can take one and put my jam on there,
and it's kind of now sort of sitting on the marshmallow,
which is much better, because when it was too hot before,
it's got that tendency to spill out.
Lemme show you that, actually.
I need you to know this, okay?
Learn from my mistakes.
Ugh!
Yeah, I mean, there's nothing wrong with that, by all means.
We can cover that in chocolate and tidy it up,
but this is way neater.
Just don't go too crazy on the jam, okay?
Well, these seem to be joined together anyways,
so we might as well set that one on top.
There we go.
Ah, that's much better.
So I'm just gonna let it kinda...
I'm not gonna put too much weight on it.
Just gonna let it sit and join naturally.
And obviously, for a standard one without the jam,
you just stick it on top like that.
A little press with that, just to get it out to the side.
There you go, you see that?
That's better.
Cheeky little preview of a gadget that I got sent
the other day up there.
(crinkle)
(clink)
(click)
(beeping)
30 second blasts, stir it between.
So with the chocolate melted in the bowl,
all we're gonna is actually just do what will be
the bottom of it.
So we're just gonna give it a little layer of chocolate,
so when we drizzle it in a minute...
That is not gonna cover the bottom, is it?
So just to speed that up, once you've done your bottom...
Well, hey.
Put this in the freezer.
That'll help firm up the marshmallow fully,
and also set this and prevent you having to melt
any more chocolate.
(upbeat orchestral music)
And there we go then, folks.
(laugh)
That is the set Waggon Wheel.
Now, hopefully you guys that have seen Waggon Wheels before
will go, yeah, that looks pretty similar.
We're gonna slice it up now.
Alright.
(crunch)
(groan)
I hope this has worked.
Hey!
Waggon Wheel.
Alright, that's gonna be my thumbnail,
just before I slice into the other one.
(crunch)
(groan)
That is such a satisfying sound.
Oh, this is a jammy one as well!
(laugh)
That's amazing!
I don't know if my kitchen is getting excited,
or emotional, or something like that, but the temperature
has increased dramatically.
It's just got hotter outside, which is making my chocolate
melt a little bit, so I'm gonna keep it in the fridge
until it's properly set or you're ready to eat it, okay?
It'll nice and cool, like...
(grunt)
(mumbling)
(groaning)
I don't wanna say that they taste better than Waggon Wheels,
but that is so fresh.
(groan)
You could put chocolate oat-y biscuits in there as well,
and double chocolate ones, or you
can get chocolate chip ones.
(groan)
So just a fun little project to try.
Goodbye to this kitchen!
It's been fun!
It's been short, but emotional.
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cha-ching.
I love to see your attempts, it's awesome.
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Let me know down below of any recipes you wanna see next.
I want you guys to control exactly what you're gonna see,
apart from the roast dinner playlist very, very soon.
I hope you're gonna be excited for that.
Bye, kitchen!
Bye, mate.
(grunt)