- Oh my gosh.
(dramatic intro music)
Hello every- - Mm.
- Hello everybody, it's Barry here.
And Chloe, hey, Chlo.
- Hello.
- I hope you're well, welcome to today's video.
Before we get started, for reference,
it is Easter Sunday, today, which means
- We can eat chocolate?
- We can.
And we have had a bit of chocolate for breakfast.
- Definitely.
- Just a bit.
What are they, Chloe?
- These are the most amazing Pop Tarts.
- I have actually made mini Pop Tarts before,
I thought, have I made pop?
I haven't, I've just done ones
like the size of your thumb nail,
but obviously I do so many different types
of flavours and that is the strawberry filled one.
- And the back you can see the little
like red stuff and that's the strawberry jam.
- Yes.
- Oh - Yeah.
- That's what it is. - So that's what it is.
It's kind of a pastry with a jam filling and icing on top.
And the cool thing is, this is pretty much
four ingredients for the whole thing.
- You're gonna need some short crust pastry.
This is some lovely strawberry jam, but if you want,
I guess you could use other jams.
You're also gonna need some icing sugar (giggles).
- While she washes her hands,
you can also use an egg for an egg wash
and some hundreds and thousands,
which also make amazing maracas.
(sprinkles rattling to music)
Remember folks, this is actually an emergency video,
I could make this even bigger for a supersized one
which I will do with James one day,
but this is an emergency one
where it's using easy, simple ingredients
and a pan that you should have in the house.
Remember we did the peanut butter cup in a flan tin,
we did the Kit Kat in a loaf tin, all that stuff.
- Oh, Kit Kat.
- Let's get going.
(sprinkles rattling to music)
So we've already got our template size, okay,
so this is the size we're aiming for mate, okay?
- Okay.
- And what I want you to do, if you push down on it,
first of all, just to help it, see?
That's gonna start to loosen it a little bit,
'cause that is way too thick right now.
That'll be one massive Pop Tart.
- Got Daddy helping.
- Oh yeah, you have got me helping.
- Yes. - Thanks mate.
This was supposed to be all you,
nice, simple, massive Pop Tart, that a kid can make.
- Wait, we can use this as a template.
- You can.
Oh stick that down (gasps).
- We can carve around it to make the perfect size.
(hands slapping)
I am so smart, like honestly.
- And obviously if you don't have a Barry Lewis baking mat
this recipe will not work,
but you can just use baking parchment, right Chlo?
- Yeah.
- Look at that.
- Oh my gosh, this actually works.
What do we do now?
- Now we put some jam on it.
You can make your own jam if you want, mate,
how would you make jam?
- Strawberries.
- If you wanted, you could literally make probably,
apart from the icing sugar, which I've been told
is just sugar whizzed up, the whole thing from scratch.
And hundreds and thousands, how would you make those?
(sprinkles rattling)
- You would just go to a farmer and ask for sprinkles.
- A farmer?
- I don't know, I don't know.
How do you make it?
With sugar, maize starch, fruit and vegetable concentrate.
- That could be a really fun video,
trying to make - Oh my gosh.
- Homemade hundreds and thousands.
- Sweet potato, radish, whatever that says,
carrot, apple, hipiscus. - Oh gosh, all right.
- Coconut oil, caw, bee wax?
(sprinkles rattling)
(jar lid pops)
- Ooh. - Byeeah.
- So the jam okay, was gonna go on here
but we're gonna leave a border around the edge, okay.
- This is basically gonna be like a sweet pizza.
- Yeah.
But this stuff can get really hot and bubbly,
so you only need a thin layer.
'Cause it will literally burn your mouth off
and it can explode out of the Pop Tart,
which is why we'll put some holes on the top layer.
And also why on normal Pop Tarts,
if it does spill out when they make it,
that looks a little bit like a horrific crime scene,
the icing sugar can mask it.
This afternoon we're going around to families
for like Easter, like to have lamb, you know,
that sort of traditional thing.
Instead of turning up with Easter eggs,
we can turn up with like a massive Pop Tart.
Would that be a little bit weird?
- Too weird.
- Not if we cut it into an egg shape.
- I guess, but like not really, Daddy.
- That was a really polite insult, thank you, Chloe.
- Bowl. Egg.
- Yeah, this is the bonus ingredient for an egg wash.
What do you think the egg is gonna do?
- Make the pastry golden?
- Yes, and it's also gonna act as a glue.
Now, if you don't want it to look golden
you could make it a little bit lighter
by using milk or you can just use water.
With the water for the joining part,
'cause we need to bond another sheet of pastry.
You ready to roll out pastry again?
(Chloe sighs dramatically)
The only thing to say, is obviously as you roll it out
it gets a little bit warmer, gets to room temperature,
keep flowering it underneath,
otherwise you can go to all this effort
and then it will stick to your counter.
How fun would that be, Chlo?
- Fun.
We need to join it now, all right?
- Okay.
- Take this - Okay.
- And I want you to paint your border here, okay?
Look at that, it looks like cheese.
- No it doesn't.
I know what cheese looks like Daddy.
Well, at least not the cheese that we have.
- Did you just insult me in my own video?
- Daddy, that is an opinion, not a fact, an opinion.
So can we just put it on now?
- Yeah. - Come on then.
- Oh, okay, right here we go, nice and steady.
Get the other end for me.
All right, here we go.
And then we'll lift it,
make sure the corners are covered.
- The big splodge.
- It is, try to avoid touching that for now.
But what I want you to do, for the time being,
is just use your finger and press it together
like do a nice lot of neat pinch marks, you see that?
How we've got like a little bit of a design there?
That is an exciting job.
It's actually joining it together, isn't it?
- Yes.
- The two sheets of pastry, boom, fused as one.
You don't have to do this, but as good as our fingers
and thumbs were, if you want to make it look pretty,
if you come from the inside there and do a nice little join
like that, all the way around.
Can you see how we got the finger marks,
then we started neatly with the fork?
Then you got a little bit more confident
and now you've just gone absolutely crazy on it (laughs).
It's fine, mate.
It's yours, okay?
You can do what you like.
- I've gpt the power.
- You're not done with your fork yet.
See what's gonna happen, Chloe, is as it bakes
in here, it's gonna steam and it could make it
puff up crazily, so what we're gonna do,
we'll both do this together, is just push the fork in
and make some little, yes (laughs),
perforations, and as it bakes that will allow
the steam to release, and yeah, some of the jam
might escape out of that, but that's why we cover it
in icing sugar, all right?
So get this.
- Yes, yes, everything. - And just give it a nice,
Yep, but not too crazy and not too rough,
we don't wanna damage it, all right?
Like we're painting the Mona Lisa, there we go.
Look at that elegance.
All right, in that goes.
Should be about 20 minutes
and we'll make the icing as it cools.
It's time.
Woo, that's hot.
Oh my gosh.
So it's joined together, but it's insanely hot
and as it cools, it'll get stronger.
We'll put it to one side.
Should we make the glaze?
- Yeah. Yes.
- So there is the icing sugar.
- Three tablespoons of milk.
- Add a put vanilla extract as well.
Yes, I saw a recipe the other day for chocolate extract.
- Chocolate extract?
- Yeah.
All right, mix that all together, mate,
it's gonna be a bit tough, isn't it?
Like that, but we want it tough, all right?
We want it gooey. - Actually
- You see how that's getting more manoeuvrable?
That's better, you wanna get all those lumps out, all right?
See how smooth that is.
Yeah, but still quite thick.
Wire rack that fits neatly into here
just in case there's any drips, there shouldn't be
and hopefully with the baking mat,
we can just slide it onto there.
Oh yeah.
Like a magic trick, we should be able to,
do you wanna pull that mat out, mate?
Pull it away, that's it.
Yes.
So this is the simplicity of the emergency recipe,
just using standard tins and quite fun, right?
And it's quite safe now as well,
'cause we've got another tin, the same size
which is cool, as Chloe eats hundreds and thousands.
This is what she's aiming for.
I didn't realise it actually goes
from top to bottom all the way,
and you leave a little border down the sides.
That's pretty cool.
It's like, Dad?
Well done, hey?
Sprinkle time, so before the icing sugar sets.
Okay, I wasn't really expecting you to do that.
(Chloe scraping sprinkles)
Don't do that (laughs).
You're gonna move the icing sugar around, be careful.
I mean that is a lot of sprinkles on there, mate.
Tell you what, it's a good job
I bought another pot (laughs).
The middle is very dense
and we're just doing the outside sprinkles,
which is kind of what we were gonna do.
But that middle bit's gonna be well crunchy.
- I think if I have a slice of this,
I'm going to have a sugar rush.
- So do you not want a slice?
- I do, but, just be warned.
- All right, so a bit of a cleanup.
It is now on a chopping board.
You all right?
- Are we gonna toast it?
- Well, I don't have a huge toaster.
- Oh, the oven's a toaster.
- The oven was a toaster.
And actually, - Of course.
- If we weren't filming it,
you probably still could have it slightly warm
but it would make the icing run off,
so it's kind of like a balance, right?
- Mm hm.
- But you could just have a normal Pop Tart,
you don't have to make it that big.
Look at the size comparison, it's crazy.
- It's like, hold on.
One, two, three, four.
- Four.
What's four times three?
- 12. - 12 times the size.
So we've made an emergency Pop Tart,
in a baking tray, that serves 12 people.
- Oh. Wait, what?
- Oh, wow.
That is really nice and firm.
- Can I take one?
- Yeah, just slide that out.
And can we see the jammy layer? (gasps)
- Yes you can. - You can.
Oh the icing, - Oh.
- It could dry a little bit more
but I've got half of it on me (laughs),
so I don't really care.
- Can I eat it now?
- Yes. Let's go.
- I'm scared.
- Don't be scared, mate, embrace it.
What are you looking for in the taste?
What are you hoping for?
- Jammy goodness.
- Nice.
We all are in life, Chlo.
I think the hundreds and thousands are weighing the ratio-
- But the after taste you can taste the jam.
- Yeah.
- Sprinkles, icing, pastry, jam.
- Yeah.
You've absolutely nailed that, mate.
Well done. Stonker.
- Let's compare it.
- Even the slice I did was almost
the perfect size, look at that.
That is crazy.
And look how many thousands,
you don't get many on there, do you?
- No, I like my version.
- If you think that's big,
remember this is just an emergency one,
that 12 people, four-ish ingredients,
and that probably took us about 45 minutes.
Proper stonking, I will be making an even bigger one
in the future, so do keep an eye out for that,
but this is a good practise for it.
And you nailed that.
- I did.
- And you've also got a bit of icing sugar
on your eye, there.
- Have I? - Yeah.
Looks like a little sequin.
Can talk on, but look, I'm covered in it,
like Father Christmas.
- Ho ho ho.
- But that's the whole point of this video
is minimal ingredients with tins that you've got
around the house, as a nice little alternative
to a birthday cake.
- Taller than you.
- You are taller than me, thanks a lot, Chlo.
Cheers for watching, guys.
Don't forget to subscribe if you're not already,
make sure notifications are turned on.
If you've got ideas for other emergency cake sharing foods
and savoury ones too, do let us know.
- Do. - And we'll see you,
next time.
- Bye.
♪ L O V E is how you spell food ♪
♪ Gonna make some truffles to get you in the mood ♪
♪ To me, your support is smooth as silk ♪
♪ When I have my cereal, I pour on milk ♪
♪ If you got a food mixer give it a whirl ♪
♪ I gotta let you know ♪
♪ I'm still cooking in love with you, girl. ♪
- Yesterday I filmed another video and just before
I pressed record on the camera, one of my friends rang me
and gave me the opportunity to go and watch
Manchester United in hospitality boxes.
I'm not a Manchester United fan,
I just like football in general.
I've got a few friends that like,
they're so passionate about football,
if their team loses, they're like,
"Just don't talk to me for a few days".
Just for me, I've never ever got that,
so I just try and stay neutral.
I'm not a Manchester United fan,
but the opportunity to get out of hospitality
would've been amazing, but instead I turned it down,
to do a video with my family,
which of course was fun, right?
I thought, yeah, I'm not gonna miss anything,
it's just gonna be a boring nil nil draw,
four and a half hours each way.
Turns out it was a three two thriller
and Cristiano Ronaldo scored a hat trick.
So I'm like, ah, but we had
a great day yesterday, didn't we?
What did we do?
- Nothing.
- No. Yep.
Just the day kind of dwindled away,
and I was sitting thinking I could be
in a lovely banquet in Manchester (sniffs).
- Cheer up, mate.
- And I remembered I have actually seen him play
in Madrid on a stag do, which is pretty cool.
But I don't know if I was intoxicated then.
Do you know what that means?
- No. - Good.