Hey, welcome to Sorted.
We're a bunch of mates in London,
looking for exceptional things in the food world that
will help make our and your lives that little bit
better, between stitching each other up and all the innuendos.
Now, be warned, we have two chefs.
But we give them limited time.
And we make sure all of our ideas
start with a suggestion from you.
[MUSIC - JADED, "PANCAKE"] I'm gooey in the middle.
Baby, let me bake.
Hello, this is Barry.
And I'm Jamie.
Now, let's travel back in time to the year 2010.
These videos are like Sorted roulette.
Who's going to be in this one?
I don't actually remember.
The scary thing is I can remember who is in most videos.
So what does Wimbledon mean to you?
[LAUGHTER]
Disappointment.
Losing.
Who was in the prop department back then?
White chocolate and strawberry shortcake.
Today, we've chosen a classic recipe from eight years ago.
And I'm going to have a go in the recipe lab
to see what we've learned in eight years
and what we might change, whilst Jamie and Mike,
they made the original.
And then we'll compare them.
I take it, it was a strawberry recipe,
so we had to talk about Wimbledon, because I
think it's just promising.
Now, I'm hurting.
Come on.
Such moaning going on.
I do hate whipping cream.
[LAUGHTER]
We want loads of strawberries on here.
Kingly, as well.
This is just some--
Coulis.
Didn't you sing that Gates of Paradise song?
You are such an idiot.
So if you are looking to maximize--
There we go.
And see, we'll take a whopping, great big slice out of that.
A sprig of mint.
Oh, first sprig of mint ever.
Is that one of the--
That was one of the very first sprigs of mint probably.
Still didn't eat it.
Still didn't get to know what it tasted like.
Wow.
How did we build a channel?
Step one, preheat the oven.
Already done.
[INAUDIBLE] grease.
Really?
Yeah.
Decent.
Beat the butter, caster sugar, and vanilla essence in a bowl
until smooth, light, and fluffy.
Whoa.
Vanilla essence?
This is James' homemade vanilla extract.
That's going to ruin the taste of this.
Sieve in some flour and baking powder.
A pinch of salt. Stir it through to form a dough.
Ugh, can you do this bit?
Yeah, sure.
Fine.
Step three, add the chalky chips.
Chalky chips.
Aw, man.
What are you on?
It gets pushed into a round cake tin that's 2 centimeters thick.
Salad.
[LAUGHTER]
Good.
Put that in an oven for 30 to 35 minutes.
I'm going to take cold diced butter and the flour
and rub them together and then add any other ingredients.
And it's more scone-like.
And it's closer towards the fluffy scone
than the short shortbread.
But it's the same ingredients.
The other thing I'm mixing up with mine
is I've taken out some of the flour,
and I'm substituting ground almond.
Why?
And then I'm adding an egg.
And the reason being is--
Are you making the same dish as us or not?
Pretty much.
It's a short cake.
But it's enriched.
So it's a cross between like, a shortcake and frangipane.
And it's slightly fluffier.
That pizza dough.
[LAUGHTER]
It's enriched like a brioche.
[LAUGHTER]
This is all much the same.
Sugar, pinch of salt, raising agent
in the form of baking powder, a little bit of vanilla.
They're chalky strips.
They're chalky shards.
Yeah, you can't get away with calling them chips.
They're not chips.
[MUSIC PLAYING]
This could be fun to eat these too.
So on the the shortbread-to-cake scale,
mine's more of a shortcake, where
yours is more of a shortbread.
That well known scale.
That's a really popular one, that scale, that everyone uses.
I'm going to bake mine same temperature
but just for about 20 minutes, because they're smaller.
This next section is cream.
So for our cream, we're going to wick up some double cream.
But I've got a friend with me this time.
Yeah.
You are stiff.
The only change for me is I'm taking out
half of the double cream and adding
in some cream cheese, full fat.
What that will do, once I've whipped up the cream
and whipped in the cream cheese, is it gives it more body.
And on a hot day, it doesn't dribble and run so much.
So it is easier and better to serve.
And it lasts longer.
Plus, you get that slight tang of cream cheese.
Just like eight years ago, we're using strawberries.
Wimbledon's been and gone.
But we're getting to the end of the strawberry season.
So these are still British.
We're just going to take the green off and slice them.
So the berries I'm using, yes, fresh strawberries,
just as they are.
But then I'm also making a blueberry compote
with a squeeze of lemon juice and some sugar.
Bubble it away until it's syrupy and delicious.
I'm reducing some fruit cider down.
And once it's syrupy, adding in the blackberries.
And the plums, I've de-stoned, quartered,
and I'm going to roast it off with some honey in a very
hot oven.
On second thought, the plums are already very soft and ripe.
So instead of roasting them, where they might just
turn to mush, I'm going to blowtorch them just
to caramelize the honey.
This has come out of the oven.
And it's also cooled right down, because if it hadn't cooled,
when we put our cream on, which is what we're about to do now,
it'd melt. And it'd be rubbish.
There is a technique to this.
And it goes something like this.
Salad.
[LAUGHTER]
Have you done this before, because that is some next level
expertise there.
Thank you, mate.
I'm ready to do the strawbs.
OK.
[LAUGHTER]
I thought you were going to aim.
But I didn't even look.
Now, for our coulis.
Want to know where we got that from?
Baltic.
Nicely done.
There you go.
And a final dusting of icing sugar.
Finally, a spring of mint.
Look at that.
I think that looks pretty good.
It's great.
Evers, don't you think that looks good?
Every garden party needs one.
If you're having a garden party, take a long look
at yourself first.
Yeah.
He's done a smear.
Cyril smear.
[MUSIC PLAYING]
This is our strawberry and white chocolate shortcake, sorted.
[MUSIC PLAYING]
Could I tell you what this feels like?
Go.
This feels like when you were a kid, and you and your family
were invited to like, a garden party or something
like that with the neighborhood watch or, you know,
something like that.
And Brenda who--
What, so they can keep an eye on your mom and dad?
Yeah, so Brenda who was hosting it would be like,
everyone, just bring a dessert.
And we'll all pile in together, shall we?
Do you know what they say?
Bring a traybake.
Ugh, I hate that word.
And your mom would turn up with this one.
And everyone goes, oh, Sarah, that's lovely.
Well done.
That's so nice.
And then Lorraine would turn up with,
oh, I just put this together.
It was--
Shut up, Lorraine.
Your husband's a chef.
She would have brought a quiche though, wouldn't she?
[LAUGHTER]
There's not actually that much different this time,
other than presentation.
Well, we are going to find out, aren't we?
Like any good shortbread, that is so buttery and rich.
And then the white chocolate's super sweet, which
is why the cream is just cream.
And the strawberries are just strawberries.
Shortcake is amazing.
It's got such a good chew to it.
It's like a cookie dough.
It's like baked cookie dough.
Considering you just slopped it on, it looks great.
This is going to be so interesting.
It looks more cakey, doesn't it?
Although it still cuts the same, it's a little bit more fluffy,
isn't it?
Oh, wow.
What is in that?
It's something different.
It's really good.
That plum is special.
The crappiest thing about yours is there's none left.
[LAUGHTER]
Where are the others?
I would do that base.
And then I'd do everything from yours, instead of ours on top.
And I think they serve different purposes.
Like, that is more of a dinner party,
as opposed to a family barbecue.
Yeah, that's a dessert, isn't it?
Yeah.
Oh, well, if we've learned something today--
It's that the three of us can nail half a shortcake.
[LAUGHTER]
We ate all of that.
That is unbelievable, that.
And it tastes like cookie dough that's been baked.
Which recipe do you reckon we should recreate next?
Now, a few weeks ago, we did a little competition
to win a selection of fantastic, beautiful, high-quality gadg.
Well, it's time to announce the winner.
If you want to find out who won it
and where that gadg is going, then just
follow us on Instagram.
There's a story up there right now.
I can tell from standing right here that you--
yes, you-- have not clicked the little bell
to get notified every time we upload a video.
How can you tell?
Because it says on my screen.
If you haven't done it, do it now.
Otherwise, we will see you at 4:00, Wednesday and Sunday.
As always.
Goodbye.
As we mentioned, Sorted is just run by a group of friends.
So if you like what we're doing, then there
are loads of ways that you can support us and get
more involved.
Everything you need to know is linked below.
[MUSIC PLAYING]
[BEEP]
Bum bum bum.
Bum bum.
Bum bum bum.
Doo doo doo doo doo doo doo doo.