(festive music)
♪ Come sit my love ♪
- Hello, oh oh. (zipper sliding)
- Dah.
- Oh, much plug.
- I just happened to put it on,
just 'cause it's a nice--
- I enjoy that you bring this to my videos.
- Mm.
- Hello, and welcome.
Today's special Advent message is
share something you love with someone else.
And that means baking, for me.
(Claudia laughs)
- Oh.
- Yes, welcome to another episode of Baking Bad,
where I, Jessica, a girl who loves baking,
puts my dear wife Claudia, a girl who doesn't,
through the trauma of making something.
- It's just so much like prep involved.
- I don't understand how you love cooking,
which also involves a lot of prep and doing.
- But it's like, I don't know but you're,
it's just like, prep like, chopping up a garlic
or like peeling a carrot.
- Some of the stuff you do
is very labor-intensive, anyway.
- Is it?
- That's not the point.
So a lot of people have said
in the last comments of Baking Bad
that we should do something savory
because probably then you'd enjoy it.
- Yes.
- So I decided to split the difference,
and we're making mince pies.
- That's not savory.
- Well (laughs).
- How is that savory in any way?
- So for a lot of people who don't know
what mince pies are,
you're probably thinking mince, like mincemeat.
But no, it's actually a sweet thing,
but it's not like we take mincemeat
and then we just add sugar to it
and then we put it in a pie.
That would be weird.
It probably exists, but it would be weird.
- It's still called mincemeat,
what we are gonna be making.
- Yes, weirdly.
- And why is that?
- It's a lot of weird flying around.
To be honest, though, originally mincemeat did have
bits of fat in, beef fat.
- You mean, mincemeat pies originally--
- No no no, like mince pies, these sweet pies.
They originally had suet in.
- Mm, I can imagine that's quite nice.
I mean and also the pastry
would have been made with lard,
rather than butter. - Yes, yeah yeah yeah.
Anyway, these are completely--
- We're not selling this (laughs).
- These are completely vegetarian,
and obviously, sugar-free, and gluten-free.
Are they gluten-free?
- They are, it's gluten-free, it's sugar-free,
it's low-FODMAP,
- It's meat free - it's all of the good,
meat-free (laughing)
- Despite the name.
- It doesn't taste as bad
as you think it will. - Who doesn't know
what a mince pie is?
- That's very close-minded of you, Claudia.
(laughing)
'Cause we made a video that was like,
weird British things last Christmas,
and people were like, "what, that's insane."
- My God, yeah.
(both laughing)
Sorry (laughing).
- That was a terrible story (laughing).
- It was, do you wanna hear
my awful and traumatizing story?
- Yes, please (Laughing).
- I was watchin' TV the other day.
Well, I just switched on to watch
the six o'clock news.
And, sorry, I can't quit eating these.
(laughing)
And the introduction to The Simpsons came on.
I don't watch The Simpsons,
but it's just like they, you know that bit
where they all like the family runs in,
in title sequence?
But this time, the family didn't run onto the sofa.
(Jessica laughing)
And it was like a love story,
and suddenly it was like this weird little mini cartoon
before The Simpsons,
of just the sofa and the TV,
having like a love relationship.
- Sure.
- And they were just like, mm, mm,
and then they managed to like bounce onto each other
and start roly polying around,
going, oh, oh, like making
all that lovey-dovey noises and giggling.
And then it goes to this point where the sofa
was just going like, like, on top of the TV.
- Just humping the TV (laughing).
- Yeah, and it was like, really,
for a good several seconds
and I was just like, what's happening here?
(laughing)
Like subtle, inanimate object
pornograph, pornophro, what?
And I can't get rid of the image from my mind now,
(laughing) of the sofa and the TV.
- (clearing throat) Warning, to those of you
(laughing) who have monolids, hooded eyes.
Rimmel Glam'Eyes is a lie.
It is not waterproof.
I was in London.
I realized I'd left my eyeliner.
I had to buy the eyeliner which was there,
in this little cottage shop.
It was the only one they had.
It does not stay on my face.
(banging)
- Yours is particularly bad.
- I'm gonna go sort this out.
- Uh.
- So, for the mincemeat minute recipe,
you will need 300 grams of clementines,
nice.
100 grams of dried cranberries.
- Maybe 98 grams now.
- Yeah.
60 grams of walnuts, 59 grams of walnuts.
30 grams of virgin coconut oil.
Still 30 grams.
20 grams of crystallized ginger,
that took me three days to make.
Because, did you know,
you can't buy sugar-free crystallized ginger?
Maybe you can in America. - They look quite cute.
They look like mini stick men.
- And now we're going to kill them.
25 grams of coconut sugar.
Ah, it won't go away now., ooh.
- Always be prepared when we're with Jessica.
- Thank you, and so this is partly
a coconut sugar, and partly the Sukrin
sugar-free replacement for brown sugar.
But I would have used all of that
because I tend to use artificial sugar.
But Clara used it in her baking
and she hasn't replaced it.
- Oh.
- So, that's how the light feels about Clara.
- Yeah, I was like, what is happening? (laughing)
- You're not replacing the sugar.
- The light just went brrmp.
- It's definitely darker now, right?
- It feels a bit like it is.
- It feels darker.
(clicking)
Wah (screaming)
(laughing)
- It's all right, darling. (laughing)
- Sorry, I have a really strong startle reflex
(laughing)
- Okay, okay, we've changed the lighting situation.
Those ones kinda blew up a bit.
- 40 milliliters of water, two cloves,
one Teaspoon of mixed spice. - Spice.
- Oh no, I was gonna put them together to make mixed spice.
1/2 a teaspoon of ground ginger.
Also not here.
(exhaling)
1/2 teaspoon of cinnamon.
That is here.
And one to two tablespoons of gin.
And, do we have gin?
- Yeah.
- Okay good, gin.
Ah, we've also considered using this artisan,
- Yes. - It's not really artisan,
it just says, artista,
sugar free hazelnut syrup.
- It just smells so good.
- It smells like Christmas.
And ready roll, ready made, gluten free pastry.
Because life is too short to make your own pastry.
(banging)
Now let's make it happen.
- Yeah, please.
This baking video's been going on for weeks.
(laughing)
can you please chop these walnuts?
And I am going to zest.
(gentle music)
right so, now we have zested the oranges.
And Claudia has beautifully chopped up.
So now we just need to peel them
and chop up the flesh that's inside.
I know that you may have some difficulty with this,
my love.
- Yeah well, I don't have any nails, so I always normally
have to bite into them.
Then people are always looking at me
like I'm a complete moron, like
why are you biting into a clementine, come on.
- I didn't Claudia to feel socially excluded at work,
by people seeing that she has to bite into a clementine
(laughing)
so now in the mornings I pre peel her fruit for her.
- Aw, I love how that's your reason for it.
(laughing)
But you do realize that I would probably more likely
get teased for having a pre peeled orange,
like clementine in my lunchbox.
People actually, people comment on that more.
(laughing) ah, you peeled it already.
- Claudia, washed the sauce pan.
And then I tried to take the saucepan
from the sink to here.
Apparently that was too great a distance for me.
To meet us, and I was on the floor.
It was largely Walter's fault.
Culprit.
I love you, I'm sorry.
I didn't mean to yell at you.
You're perfect just the way you are.
In a medium sized saucepan, over medium heat,
add your chopped walnuts.
Stir and allow them to brown 10 minutes.
(gentle music)
(sizzling)
- [Claudia] I like you're little outfit today.
- Hmm?
- [Claudia] Your little outfit.
- Thank you, thank you.
- [Claudia] Complete with mister blobby socks.
- Ah, excuse me, I think you're trying,
these are my second times warmer socks
that your dad gave me for Christmas.
And they are excellent, and I have three pairs of them.
- [Claudia] Yeah because he gave me and my sister a pair
and I think you knicked all of them.
- (laughing) Yes.
But otherwise this is a jumper from Fat Face it's Claudia's
and then underneath is a shirt dress from British Retro.
(light upbeat music)
Two cloves.
Uh!
Ooh, let's stud oranges at Christmas.
With cloves.
Yeah, does your family do that?
- [Claudia] Yeah we put them on the canai.
- Yay!
Baking appeals to me because I'm one of those people
who likes to things to be like organized
and exact and you know I'd love precise measurements.
But also, I've grown up with a chronic illness,
so my level of caring for stuff is.
And it's not the end of the world if you have to make due
with something else.
All right, turned it off.
(sizzling)
Now I'm going to do a tablespoon of lovely hazelnut.
And then some gin.
I think in honor of my grandmother.
I'll do two.
(sizzling)
- Hello.
- Hello, darling.
So now I've made our mince meat.
We are going to put it into the trays.
- Okay.
- You're going to butter,
- Butter this. - those around, yeah.
- My mom used to make the little tiny minced pies
with puff pastry and it's really nice.
- So we're gonna do half puff and half
short - Short crust pastry.
- And for the sack o' bottoms I have this mug
which was sent to me, by The Crown.
Not really.
By Sony pictures.
Right, I'ma do my six, you do your six.
(light upbeat music)
oh, is there a size to these things?
- (quietly) I think so.
(laughing)
the knife to make things better.
- (quietly) so there.
Ruined it.
I don't like precision.
- No.
- Like, I like, I'm a control freak,
- Yes. - and I like order
and structure and things.
But I don't necessarily need the ends.
- Do you just hate precision because you hate to be wrong?
(laughing)
- Maybe I'm perfectionist so if it doesn't look
completely perfect I'm like, I hate it.
- Yes.
Maybe stick to the simpler shapes then.
(laughing) for the short grass.
Ah, that's beautiful. - See.
You put the mince part. - There you go,
and then just put it on the side ready.
- On the side of where?
- Yeah, and now you can have the mug.
- Thank you.
- You're welcome.
That's why I got you to bring the cheese spoon, but
that works too.
You do you honey, whatever makes you happy.
- Now I don't want to put too much in.
'cause I want it to explode.
- Personally I'm an under fill, I think.
(upbeat music)
- You can do this on your own can't you really?
- Yeah - if it's so much fun for you.
- It's all right, you can. - It's like my idea of hell.
(laughing)
or do you really punish me this way.
- No. (laughing)
you're free my love, you're free.
- I'll eat them.
Maybe, maybe - Good.
(upbeat music)
(banging)
(clanking)
All right, they're out of the oven.
They look lovely.
I'm exhausted, and I'm in pain, so
I'm gonna leave this here
and then we're gonna cut to tomorrow morning.
Where we eat them for breakfast because you know what,
this video is pre filmed.
And I can do that.
Well done me.
(upbeat music)
Good morning.
- Morning.
- So we've decided that since it's pretty much
almost vaguely kind of Christmas,
we're allowed to eat minced pies for breakfast.
- Yes.
- [Jessica] So we haven't actually tried them yet.
There's the short crust pastry ones.
- Oh yeah.
These are the puff pastry ones.
- Oh they didn't puff.
- They really didn't puff, no.
- They didn't.
- To be fair, you know, it's gluten fee pastry
you hope for something.
- Gluten free, vegan, and puff pastry isn't it made
- Vegan free. - with layers and layers of
- Butter.
- Butter yeah.
So they just used fat.
I mean not fat, who likes fat?
I mean oils.
(squeaking)
this one looks better.
Yeah. - Yeah.
- Also they look quite like,
this one looks a bit like a ship,
you know steering wheel.
- Yes it does.
- So I think that we can use that cutter again
if anyone's having sort of a maritime kind of
celebration. - Nautical party.
And yours looks like a snowflake
so that's much more fitting for minced pie.
- But, proof is in the pudding.
Ready? - Or
proof is in the pie. - Ching ching.
Proof is in the pie.
- Chars. - Chars.
(laughing)
(crunching)
(chewing)
- (with mouthful) it feels a bit crunchy.
- Mmmm, this is really good.
Tastes like a real minced pie.
- Hmm?
(laughing)
Glad we got there.
Yeah, mine's not so much pastry as filling.
But the filling is very nice.
- Mmm, it is.
Very Christmasy .
- You have minced pie on your nose.
I think we should call this a success.
- Mm, it is.
Very good. - Good job us.
High five.
(slapping)
- Whoo.
- And if you'd like to make your own
sugar free, gluten free, dairy free, vegan minced pies,
you can find the recipe in the description down below.
Or you can just eat regular minced pies,
if that's a thing you're able to do.
But you know.
(talking over each other) have everything.
Where's the fun in that eh?
- Where is the fun?
Where is the fun?
Oh, there's the clove.
I was wondering where that had gone.
(laughing)
I forgot we had to take those out.
- I didn't realize so much clementines
went into minced pies.
- I don't think they do normally.
- Oh, but it's nice.
It means that we get - Yeah, yeah, yeah.
- One of our five a day right now.
- Uh, sure, you're working on it,
you're working on it.
Thank you so much for watching,
please like this video, leave a comment
with what you'd like us to bake next.
And please do subscribe if you haven't already.
And we'll see you tomorrow for another exciting video.
- I was just hiding the stain from,
- You're hiding the stain on your dressing gown,
delightful, we'll see you then.
(kissing)
(gentle music)
- I'm sorry, have these been perfectly weighed?
- [Jessica] Yes.
(laughing)
- [Claudia] Okay.
- Oh look, I didn't even put anymore on.
How is it still on my eyelid?
Where is it coming from?
Stop picking your nails.
- No, I had a splinter.
- Oh, you got a splinter?
- It's fine now, whatever. - oh, let me see,
ohhh, no a splinter.
That's an injury (kissing)
- Let's just get on with this baking.
(laughing)
(upbeat music)