(crying) (upbeat electronic music) (clapping) - Hello I think you're probably having a better start to the day the I am. Last week I did a giant cinnamon bun, and I can't really reference it because I've just deleted the footage. I basically turned on
my camera a minute ago and I was like, oh wow,
there's loads of footage still in the camera, what am I doing here, just got to delete it and format it. And I think I've wiped all of the footage. Trying to recover the files, they're there but they're just black
screens and white noise. If it happens it happens, if
not I'll have to make it again. But anyhow, four, three,
two, one, part four today, I'm very very excited,
almost as excited as I was when I had a moment in
the supermarket earlier when I came up with one final one. I think we're gonna do
five of these, maybe more, you guys are loving it so
much like please don't stop, please, so let me show you the four, three ingredient recipes
we are trying today and one of them might have melted whilst I've been recovering my files. We have got some vanilla cake mix, some frosting and some
eight up fizzy drink, lemon and line, this
is the low calories one because I was at a charity
function the other night and my mother-in-law,
she's always telling me about recipes to do, in fact this one she gave me a slip of paper
at this charity event, shoved it in me shirt pocket,
bung the shirt in the wash and it just turned into
papyrus in our washing machine. But it's all good, we're
going lemon and lime with a basic mix. I'm gonna do a non-alcoholic
mocktail pina colada with coconut milk, pineapple
chunks and ice cubes, which Phoebe helped me make earlier. When I say earlier that was
yesterday, she's at school now. Salsa, these Mexican style
cheddar cheese you can get, it seems to be everywhere at
the moment and some chicken, so a Mexican chicken. And then chorizo sausages,
eggs and breadcrumbs should hopefully create
chorizo Scotch eggs. I'm very excited, in fact
it's them that we need to start with first of all. We need to get our eggs boiling. I'm wearing the wrong t-shirt,
need to boil your eggs, well actually there's gadgets for that. This Elvis egg timer, who
can we forget that one, it sings as you get your eggs
soft, medium or hard boiled and this is actually a
really good generic one. It's a red blob, as it
warms up it suddenly goes yellower and yellower, there's
a soft, medium and hard, so you want it completely
yellow for hard boiled eggs. Let's boil our eggs and not
worry about those video files. (crying) (bright bouncy music) And then we grab the egg
timers, we sit them in there and we're just gonna boil
these up, nice and hard. The chorizo Scotch eggs
are actually gonna drive the timings for the rest
of this entire video because they are best served cold. In the words of Alan
Partridge, they can make your breath smell of gas
but they should be good, and I'm expecting them
actually to part fail because it's such an
oily meat the chorizo, very naughty but it could actually explode out of the Scotch egg, but
I think it'll be great. Alright so I'm not that
bothered about the video files thinking about it because I've messaged some very intelligent people, some of which you actually know to see what they would
do, and if it's failed that's like one in nearly
1600 videos you know. So I don't know how this
cake thing's gonna work, all I know is that I need
to line two cake tins. I can do that, I'm smart enough for that. (bright bouncy music) One. (speaking foreign language) Frosting I don't need for the moment but I'm actually gonna
flavour with some more of the eight up drink, so we'll
do that a little bit later. Mixing bowl, grab our big cakey
floury powdery boxey stuff, straight in there. Now this is where you'd normally add oil, water, and eggs but
no, we're just gonna add in the low calorie eight up. Preheat oven to 160c. Right so here we go, cake
mix and this is 600mls. (bottle fizzing) I'm gonna go for about half
of it, like 300, good maths. Look at it, I think the
carbonation actually is what's gonna help it, but it's wet, is it gonna make it lighter,
is it even gonna work? It's got a frothy beer head on it. There you go, see, all
of a sudden it looks like cake batter again and not
some magical potion thing. Maybe just a teeny bit
more, ah look at that. I don't care, I don't
care about anything now, video files, if this
cake fails this is just a fun thing to do. This is so weird, spready
spread spread all around. Right let's bake 'em. Just to show you whilst
we've been doing that, hopefully yes you can see
Elvis is bobbing away there and the egg that was fully red, the edges are starting to go white. If I get right in there you can see the hard, medium and soft. In you go, right see you in a bit. There are some days when I say to myself, Barry you shouldn't have
filmed today, do it tomorrow and I just had this moment,
that oven isn't actually preheated, it's the beeping of Elvis that's completely thrown me. You've not even started
singing yet have yah. But it's nearly there, it's nearly there, it's a standard like gas
mark four kind of low heat, we'll just see what happens. Ooh wow, that is actually
really carbonated so I'm hoping,
(oven beeping) there's my oven preheating, I'm hoping it's actually gonna
really help with the rise, the airation, the something you know. 'Cause you know when you
get some air into things, there's air in this, is
that how carbonation works? I don't know, I don't
know, but what I do know is according to Cretty
Bocker, 22 to 27 minutes is the optimal time for
baking one of these cakes until a toothpick comes out clean when you insert it in there. So I'm gonna keep my eye
on it, and we'll see. (laughing) We'll see what happens. Here's a little bit of
drama for you folks, the egg timer has gone
past the soft point. And Elvis has not started singing. It's been three minutes,
I can see a sort of, (egg timer singing) Elvis you're late mate, I
can see a cloud like texture on the surface, I feel like
this is going to do something. And I know by saying do something I am kind of covering my bases. Come on Elvis, give me
a song, the eggs are pretty much incinerated
now, you need to sing. (egg timer singing) Yes. I forget the song,
alright Elvis shut up now. I just thought I'd put the camera closer because you know how things
look huge under water, let's see if it works. (laughing)
Yes, look at you Elvis you've had one too many peanut butter, jelly sandwiches. (egg timer singing)
Stop singing. The egg times, oh my gosh. Alright lower the eggs in gently, you don't wanna crack them, even though we do wanna crack 'em but we don't wanna break them. Wow, look at them it's
like Jurassic Park eggs. We're cooling the eggs right down so that we can then peel off the shell. I shell find that step appealing. Alright I've got myself a bamboo skewer, they've had nearly half
an hour in the oven now so hopefully it'll come out clean and that'll be cake. Whoops.
(oven beeping) Forget the skewer, I just got steamed, the steam from the oven just hit my face, just like simmer off. And that is clean, ooh. What about this one, yes I
love how I'm not actually plunging into it that
far because it's just such a shallow cake, shallow. But when we stack it, it will do it, and I wonder if the taste is in there, that's the most important thing. Alright so we can get onto our eggs now, let's feel, oh yes very nice. Little tap on the side of the bowl, (egg tapping) and I can start to pick the shell off and deshell Michelle. It's quite weird that peeling
eggs for me is actually quite therapeutic, I enjoy it. Peeling it underwater
as well, does help too. When I say underwater I don't mean go into your local swimming pool
with a load of eggs, they might look at you a bit
weird, or go into the sea. Just a little bit like this,
it just catches the egg like that, it's all sat in there, Elvis can play with the
shell and we've got our egg. Try and remember, wasn't there that hack when you make two holes. (blowing) (laughing) Yes, there you go, it does actually work. You make a bigger hole one
end, and the smaller end boom. You stink. So the cool thing about
our three ingredients being egg chorizo sausages and breadcrumbs this will act as a glue for
our breadcrumbs, amazing. Scotch eggs are usually
used with sausage meat so you could do this with
any type of sausage you like, or make your own from scratch. My mom and I actually did
a homemade sausage video here on the channel a while
ago, it was innuendo filled. - It feels really weird. (laughing) Stop it's getting longer. - Ah look at this, (groaning) nice. I should be able to
just push the meat out, awkward. If it doesn't wanna come
out take a snip, sorry guys and just extract. So I'm gonna grab that chorizo meat and kind of bond it together. So you're no longer a sausage meat, you're kind of like a chorizo burger, I've just made a burger. But I don't want it to be too fat, I want it to be thin because
it's still gonna cook. These take about half an
hour in the oven normally so that's what we're gonna
use as our baking time. That does look about a
nice sort of rug/carpet of Scotch egg goodness. I'm gonna take my egg, I'm
gonna sit it in the middle, and then I'm gonna wrap it up, kind of tryna form like
a chorizo shield, yes, that's a film Chorizo
Shield, around the egg, and if you see it get
any creases like this try and pinch it together
as best as you can. There you go, that's big,
it's like a baseball. I am expecting this though,
as I say it's so oily, to sort of seep out a
little bit when we bake it but I'm just gonna repeat that again. So let's jump, bingo there we go, and I could wrap these
and put them in the fridge if I wanted too, but we're cracking on straight away with the
egg and breadcrumb step. I really hope this works. Alright so try and use one hand for this, grab one of your Scotch eggs,
roll it around in the egg, oh yes that feels kind of
weird, but kind of nice. I'm gonna sit it, just
sit it in there okay. I've got a clean hand so I
can get my tub of breadcrumbs and shimmy it on top,
then I get my dirty hand, back in and we're gonna
do a double dunk alright. Try not to get it too
wet, drip off an excess, shakey, shakey shake, roll it
in again and then sprinkle. In fact that's easier with a spoon. Boom that's going in the oven. So about 25 minutes, my gosh they're huge, see you later guys. Alright so we're gonna
start to slow it down just a teeny weeney bit
now, so the Scotch eggs as I say they're best served cold but I really wanna see that ooze. I wanna see that ooze, the
juices from the chorizo out there, hopefully we'll
get some sort of explosion. It might look more like a
pancake but I'm fingers crossed it will work, but speaking
of things cooling down hopefully our cakes are now. They're cool to the touch and I obviously couldn't grease the sides
but we should be able to give it a little bit of a nudge. Oh, it is firm, it's like a biscuit, let's find out if it's worked. It's coming away quite nicely actually, so hopefully, ah there we go. That's not too thin either, that'll do. That is pretty much cooled anyway, it's nice and firm and rigid, but I'll leave it on there,
we'll do the other one. Yeah this ones, whenever you bake a cake if you've got one that
looks worse then the other put that as your bottom layer, my top tip. Alright so what we'll
do is get some of this ready made frosting, in fact this one is cream cheese frosting,
a little bit like I made in the giant cinnamon bun. Giant cinnamon bun. (crying) Anyway, like I say this
cream cheese frosting which was very similar to
what I made from scratch in the giant cinnamon bun video. (crying) So I'm just adding in about a tablespoon, look at the foam, look at
the foamage on there Boston. So I've put a little bit
of lemon and lime flavour into me frosting, we'll let
that settle a teeny bit, make sure the cakes are fully cooled and then we'll frost, like a snowman. Or just like the weather,
that's what frost does isn't it. That is an incredibly light sponge, nice. Haha, gonna dollop this on, oh my gosh. See it's got all those blemishes, couple of little cracks in that sponge I'm just filling them through. (bright bouncy music) There we go, that's a
pretty good looking cake as it is anyway, I've no idea
what it tastes like though. In the words of Beyonce,
let's put a roof on it. Ah look at that. What I would do to have
a fourth ingredient of an actual lemon right
now and grate a little bit of lemon zest on top, but
I'm not going there folks, I'm not. (bright bouncy music) I quite like the simplicity of this one. I don't know it's a lemon lime cake that might not even taste
lemon and lime but that's it, chuffed. Breaking news, my day is getting better, despite the video footage. (crying) Look it's in there, but
you can't see it too well but there's oozing, we've
got the chorizo juice oozing. So we're gonna crack on by
making the Mexican chicken. Get yourself a baking dish. (groaning) Oh my gosh. (laughing) (lid clicking) Doritos, don't worry
about me I did just get the other lid off, running
around trying to find the electric one, we've
given it to a relative so yes, it's off. Salsa, salsa alright. So that was just some generic
mild salsa, I've got two tubs, you can get that insanely hot
one as well if you fancy that but this is for my kids and
Mrs B, so they like it mild. Meanwhile the oven did go off, the timer, amongst the steam. Yes, I want them to be super cold, so I'm just gonna leave that,
why does my pan always do that it warps, can you see that,
it bends up to the left. In a minute it'll just
pop, it always does, it just kind of shrinks
when it cools down, really, really weird. Anyhow that's worked a charm. So we've got this cheddar,
this Mexican one which, yes I will absolutely hate
that with it being cold but I'm manning up alright,
I'm gonna grate off. Just by using a peeler like that you get these really nice sort
of thin strips of cheese to stuff in our chicken. That's our excuse here we can
just ram it full of flavour and in fact if you wanted
too you could use Wensleydale or something like that,
any cheese you want, parmesan, grana padano, amazing. So I've got my chicken here on the board with the same board as
the cheese but the cheese is going in the chicken okay because it's gonna be chickeny cheese and that's a lot of words
that begins with C-H. What we're gonna do is
get a knife, a sharp knife and slice fairly deep
into the chicken breast. So we're kind of making a
kangaroo pouch, you see that. We're gonna take some of our
cheese and just wrap it back in the kangaroo pouch. (bright bouncy music) You see, nice. We're gonna grate some more
of the cheese on there, oh yes, and then we'll
get some more salsa. Oh my gosh, get that on top. ♪ Spread it all around it ♪ ♪ And so the feeling grows ♪ Just completely bombarding
it in the cheese and spreading it around like that, that is it, an easy dish
that's gonna taste delish, possibly, in the oven it goes. It's gonna need a good
half an hour though. Alright fourth recipe then to finish off, it's a drink, just like before, and just as the song goes, ♪ If you like pina coladas ♪ ♪ And you're too young to drink alcohol ♪ ♪ Or you don't choose to for
your own personal reasons ♪ This is a pina colada mocktail. We want pineapple, actually
more the juice then the chunks so I don't know why I didn't
buy a carton of pineapple juice but I just like pineapple
so I'll peck on that later. This is some coconut milk,
but it's a reduced fat one. You can get the full fat one, but oh my, that naughty, that naughty. Deceptively naughty. And ice cubes is the last
one, as I say home made but it's still on the
internet to some people, is an ingredient. Let's get this lid off then,
a lot easier to get off then a salsa lid. So pineapple chunks in their juice, and I need 300 mil so this is one tin, we'll go to about there
actually, that'll do. I am very close to this
blade, but random fact for you pineapple juice is one
of my favourite juices in the whole wide world. Oh look at that, coconut milk going in, obviously that's gonna
bring the fill level up. Bonk, yes, cool. (blender whirring) Nice. Smooth as a babies bum,
there's no more ice in there. Actually my mom told me to never do that because she had a friend,
it was a hot summers month, she got a can of drink, ice
cold one from the fridge and went like that on her face, and actually pulled some of her skin off. Oh, that is nice, it
tastes like a lemonade. You know what, one thing I could have done was put a bit more
texture in it by putting a few pineapple pieces. (blender whirring) Oh, it's got just little bit of pineapple, oh I like that, oh I like
that a lot, you naughty thing. Cheers, oh, mocktail me up, boom. Looks like a glass of milk
but trust me it's good. Ooh I'm out of focus look
at that, oh it's focus. Lush. Alright whilst we've got this lens on let's slice the Scotch egg in half. Here we go, here we go, here we go. Ah yes, boom. Is it bubbling, can you see it, I'm just gonna grate even
more on just while it's warm. Oh my gosh, so here we go,
we have done four recipes. It took two hours in
total, and we've absolutely smashed this out of the park, super happy, especially after my
interesting start to the day, let's see what it tastes like. Ah, look at that thing,
bit of rice with that, some vegetables. And you've got that little pocket or pouch of cheese right in the middle
there as well, brilliant. Ah look it looks all
fluffy, like a little lamb. Oh, that is tropical
I'm lying in a hammock between trees. Here we go. Oh, they're cold now. Some of the paprika oil has
soaked into the breadcrumbs so you've got that crunch they you've got that sort of spicy kick as well. The chorizo meat,
naughty, naughty but good, meaty, and of course
the egg is eggcellent. I've tried to get a bit of
chicken with the pouch as well and the cheese baked on top
and the salsa surrounding it, oh my gosh. They're soft, still
warm and tender, juicy, there's salsa spices just
doing there thing in there, the cheese is alright,
that is disgustingly good. You must try that, put your
own spin on that, easy. I'm gonna have some more sorry. And last but not least this cake, it looks so fluffy, I'm just gonna try some of the sponge actually. Oh my gosh that tastes
delicious, it's a lower fat remember because we're
using the reduced calorie fizzy drink stuff and
it's sort of like airy and bubbly and it's got a tang of fizz. It's like a lemon and limeade
cake, with the frosting. It's like eating a cushion, well the texture of a cushion,
the sweetness, it's just, it's great. So there we go I've
said it a few times now, I wasn't planning on
making this into a playlist but I have now put this as a mini playlist because there's four videos
so grab some inspiration. 36 no 48 ingredients will give you, hang on a sec, so it's
three ingredients a meal, 12, 48 ingredients, yeah,
four, 12, 48 ingredients will give you 16 recipes, that
doesn't sound very good now when you put it like that but honestly look at them individually, ah, boom. ♪ Check your level player ♪ ♪ No matter what your
style, the kitchens for me ♪ ♪ Simons moustache,
goatee, maybe all three ♪ (crying) - Always make another one.
