♪ It's beginning to look
a lot like Christmas ♪ ♪ Cheap and steep on the work surface ♪ - What happened? (musical blast) (popping) - Hello, everyone.
- Hi! - Hi, Mrs. B.
- Hello! - Hi five!
(hands slap) Welcome to another cheap versus... - Steep! - I like how I said
cheap, and you said steep, it sums our life up, don't it? Basically, if you don't
know, this is the playlist where we take the same recipe and buy budget ingredients
from the budget supermarket, and then go to the luxury supermarket, which was a journey in itself this week, and buy the more expensive
luxurious equivalent in the hope that it actually won't make a difference whatsoever, and that hopefully as many
cheap ingredients can be used and it will not affect the taste, so we can all live on a budget lifestyle and enjoy our time together. We're doing eggnog today. Do you like eggnog? - Don't know (laughs). I'm not sure. - Don't know. Do you like Christmas? Don't know.
- I love Christmas. - Mrs. B loves Christmas. So I've been to the cheap supermarket, the expensive supermarket. We will run through the
ingredients as we go with the aim that you will like eggnog, and hopefully like the cheaper one with maybe some tweaks and enhancements of the more expensive one, if necessary, by the end of today's video. - Sounds great (laughs). - As always, I've done my
crazy list of maths and stuff, which I tried to get
your help for, didn't I? And you were like... (Mrs. B whistles) We've got a bit of a booboo to start. We are gonna separate the eggs, okay, so Mrs. B is starting
separating the steep eggs. I have just noticed, the
eggs that I've bought genuinely from the cheap
shop are missing an egg. There are nine in there, and there's actually a
bit of an egg shortage in the UK at the moment. These are the only ones I could get. Normally there's this big 15-pack, and actually the next level
up they were all sold out. So I got these, no wonder
that was just these left, there's nine in there. A pack of those is one pound 69, which works out at 16-pence an egg. And the opposite, which Mrs.
B is cracking right now, we've not gone for the golden ones. Today I've tried to be as fair as I can. They work out at 59-pence each,
or three pound 55 for six. For the eggs alone, we are
paying 3.7 times more per egg. We have definitely been done there, look! - I can't believe that, I've
seen it and I thought... - And one's already cracked. Look at that! I was like, "Oh wow, my luck is in, "there is one pack of the eggs left." - And that will be why.
(egg bangs) The steep look more yellowy. And the cheaper looking more orangy. - All right, so what I've
got here is our two sugars, which are gonna get beaten
together with the egg yolks. So we need 150-grams of sugar. The steep has a bag that is 500-grams, it's a fair trade sugar. - Yeah. - One pound 60 for 500-grams,
or a cheap one-kilo, so double the amount of sugar, 95-pence. - It doesn't sound like much
of a difference in price. - It doesn't, but this is
how they get you, right, because you're getting half of the volume, 3.3 times more. - Ooh. - I don't think that's
gonna make a difference. Now it looks exactly the same.
- It does. - Egg-actly the same.
- Egg-actly. - So we're just gonna whip this together until it's a little bit paler in colour. So it shouldn't take long, particularly with the electric whisk. (Christmas music)
(whisk buzzes) - How pale is pale? - Oh my gosh, yours is yellow. - Yeah, mine's pale. - Yeah, but look at the
colour difference there. Mine's pale as well. You inspecting my yolks? - Yeah, just making sure
you done it properly. - Oh, no yoking around?
- No. - Alright, let's crack one. All right, when it comes to the milk, they're both full fat milks. - We've got a pint of milk,
which is 568-milliliters here. - Yes.
- For the cheap. - Yes, and that was 95p. We need 473-mils, which is
slightly less than that. - Okay. - And that's actually interesting 'cause it's not much
of a price difference. And this is a different
one from a organic brand. - So this is the steep one, and you get a litre... - For two-pounds 10. - In a nice cardboard
better than plastic bottle, better for the environment. - 1.2 times more. Whilst you do that, the cinnamon, we need for the cinnamon,
right, for the cheap, you get 40-grams in there, 40-grams! - Yeah.
- Which is 59p. - And in a steep you get 32-grams. - 32, so you get eight-grams less, wow, look at the size difference in that, one pound 30 for that, 2.74 times more. And just for the two-grams, okay, it would cost 4p for
this, and 12p for that. So you're gonna pay eight-pence more for half a teaspoon of cinnamon. - That's a big difference. I wanna see actually if
they smell any different. - I was about to say that,
let's have a smell test. That smells like cinnamon to me. - That's got a bit of a sweeter smell. - It has.
- That's interesting. - It is, half a teaspoon, 8p, adds up mind, doesn't it? - Hang on, hang on, it's different. Cheap, is ground cinnamon.
- Yes. - The steep says true cinnamon. - Ooh. - That's ground cinnamon,
and that's true cinnamon. So you've been conned there. - Damn it, they got me with
the false cinnamon again. Anyway, I'll tell you what was false, cloves are supposed to go in here, but to be fair, you can't get them. You can't get them at
the cheap supermarket. - Oh good, I'm glad you didn't get them. - Good, I told them about that (laughs). - You told them, ignore that. - So to be fair, we're not
putting cloves in either of them. So we're just gonna warm this up. (hob clicks) So it's actually this milk that
is gonna temper these eggs. Don't know if you spotted that, folks, that was my subtle reference
to "Crocodile Dundee", that traditional Christmas movie. - Smells very Christmasy. - Yeah, yours (sniffs) smells really true. - I know, yours smells (sniffs) fake. - So I'm gonna use this hot mixture and pour it, about a third of it, well just maybe a half
actually, a little bit more, whisking it together,
okay, to slowly temper it. You wanna slowly
incorporate it if you can, but it looks like it's been all right. So we've got two choices here, we can either slowly
keep incorporating it in, or, if you're happy enough, you can just dump it
straight back in the pan once you've done maybe half of it, but it's sort of slowly tempered. So I am gonna do that, add it
back into that pan like that, back on the heat there. All right, and then if
you wanna do the same. Gonna come around here so it'll be a slightly
better to show this, but, yeah, look at that colour difference. - [Mrs. B] Oh my gosh. - [Barry] What is that? - Yours doesn't look like it's
got any eggs in it at all. What happened? It just looks like milk. - No, there was definitely egg. We all saw it, right? - You did use the egg yoke, didn't you, not the white? - So we've got the old
thermometer in there, up to 160. The reason you get it to 160 though is to stop it curdling. Okay, so 160 is nice and hot, and ultimately we have this cold anyway, but we will do that one
first then the cheap. But it's interesting to
see that colour difference. - Yeah. - Because we would normally get that with the cheap versus steep as
you've seen on the playlist. And if you've missed any so far, we've used like golden yolks in the past, and we would normally get that comparison, but it was actually the cheap yolks that looked, well, more golden in a way. - I don't know, I think this
is how it's meant to look. I don't think it's
meant to look this pale. - I know, well what? - Look, underneath, I
see glimmer of beige. (Barry laughs) - Ah, that's a great album. (Mrs. B laughs) You would normally pass
it through a sieve, but 'cause we haven't got the cloves, we might as well just chuck it in there. And also if you do curdle it, that's one way that you
could probably get 'em out, pass it for a sieve. But, yeah.
- Yeah. - That looks great. So that has actually now got to chill. It is a very cold day, so we're probably gonna
stick that in our garage. - This does smell a bit like custard. Yeah, I guess that is
how you make custard. - Oh no, this has curdled! This one is curdled. - It has curdled. - Look at that.
- At the bottom. - What's going on? Right, well... - I'll get a sieve. - Let's see, hopefully we won't get any... Oh, there we go.
- Oh, not many lumps. (spoon clatters) It looks like rice pudding. - So that's why it's curdled a little bit. We're getting that out,
keep it nice and smooth. So that on its own would
actually be a nice eggnog. But we've got a few other things to enhance the flavour, and the price. But we do have to let that
chill for at least an hour. - Oh really?
- Yeah, sorry mate. See you in an hour. All right, folks, we are in my garage, look, there's some of
our bikes for evidence. And on the floor, 'cause it
is absolutely freezing today, is both the mixtures, okay. We're gonna put some cling film on it, make sure no nasty things get in it. But this is gonna cool it
down really, really quick like a natural freezer. So don't have to do that, just let it cool to room temperature, and stick it in the fridge if
you're being normal, cheers. Well, actually, whilst they're chilling, we'll just talk about
the enhancers, all right. We've shown some of the vanilla extracts on a previous video, and it's actually quite
mind-blowingly different. This stuff is super good on the steep. That one for 60-milliliters
is five-pounds 75. - It did win a great
taste award back in 2020. - It did, but it's a really
well-known brand apparently, and a lot of people were raving about it. So, yes, I don't know if
I can justify personally if I'm making a cake, but it could make a massive difference. - Did you know, this vanilla
extract is flammable. - Is it? So that's five-pound 35 for that, and you get 60-milliliters. In this bottle here, your
standard one, 38 mil, 60p. - Ah, bargain. - 6.1 times more. - Wow! - The cheap would be 7p for a teaspoon. The steep 48-pence for a teaspoon. So you're paying 41p more if you wanted... - I can't even open it. - The un-openable vanilla. - Oh my god, that burns your nostrils. Smell it. - Oh crikey, that smells flammable. - Does, yeah (laughs).
- It really does. - [Mrs. B] Oh gosh! - [Barry] So it's not thick. You're literally pouring
away pennies there. - Sorry. Oh my gosh, you can smell
the alcohol in that. Yeah, is that gonna ruin it? - Oh no, that is not gonna ruin it. (ping) - Oh no! - That is one thing
with this whole recipe, I think we're gonna really
struggle to work out what it is that makes it thing. My hope for this recipe is
that it's like cheap is fine. - Yeah, I think there's...
- Did you just fart? - No (laughs). - Did you just do a very delicate pop? (Mrs. B laughs) I think you did. (both laugh) I'll leave that up to debate. Anyhow, over to the nutmeg, which for this I struggled
with a little bit. Not massively, but I thought
it'd be the same price, nutmeg as the cinnamon on the cheap, 'cause it's the same weight. But this is actually 75p
versus the 59p for cinnamon. So it's obviously, I dunno... - You struggled so much... - Yeah, I had to buy a whole nutmeg. - Okay. - They didn't sell the ground nutmeg, it had all sold out at the steep, but it was the same price
and the same weight. Although you're not gonna get all of it out of that, are you? So the cheap nutmeg was 75p, the steep was one-pound 30,
which is three times more. Cheap going in there. - Oh, that's strong! - Yeah, then if we just
grate, that'll be great. (nutmeg grates) It might take a bit of time. - You're grating away pennies there. - Hey (laughs)... Literally, and at least we
know this is true nutmeg. - Look. - One of the things I
like about this video is you can actually compare
side by side ingredients that you don't normally get to do. And if you do, look at the difference, "Crocodile Dundee" again. Ground nutmeg and this is the whole, very speckly, almost looks
like salt and pepper. - [Mrs. B] Yeah. - This is part of my thinking
with the video though. Like the intensity of this, I think you might prefer the milder ones. - Yeah, I think I might. - And that's kind of my hope with this. It's like, does it need to be justified? But I reckon, that is so...
- Really intense. - ...proper spice. And then you suddenly realise
how little smell is in that. - Oh yeah.
- Do you know what I mean? It's nutmeg...
- But it's enough though, 'cause sometimes nutmeg
can be quite overpowering. - Yeah. Anyhow, speaking of overpowering... - Oh no! - You can add bourbon, you can
add rum, and both to eggnog. I couldn't get bourbon
in the cheap supermarket, so we went for rum. I love dark rum anyway. Christmas is coming. - Oh no! - This might be one of the
most expensive purchases I've ever done. - Oh my goodness me! Look at this. - We need two tablespoons of dark rum. - Is that all?
- Yes. And it's optional. So 10-pound 29 for a spiced rum. - Okay, bargain. - 44-pound for that one.
(Mrs. B gasps) - I feel like I'm touching gold. - It was so expensive that I went in the more
upmarket supermarket, which I am getting followed
around by the security guard. It's a long story, I
shared that with Patreon. But the rum was so expensive
that they sold it on the shelf, it was just the box.
(hand taps) And the customer service
person went out the back, and I stood there for a while, and the security guard
kept looping me going, "What's he doing?" And I was like, I was gonna say to him, "I'm just waiting for rum, mate," which would've sound even worse. And then they couldn't
give it to me my basket, they had to take it right to the front to the customer service desk where another security guard and the customer service person was. I then had to pay for it, they gave me the receipt,
which they then signed, can you see that?
- Yeah. - Which meant I could then go
to the customer service desk, and they would give me the
bottle, which is in there. - Oh, okay. - So would you like to reveal the bottle, because it is rather epic-looking indeed. And I love spiced rum and coke, that is my favourite thing.
- Oh my goodness me? - Look at that, hey? - That is a fancy ass bottle. - A fancy ass bottle, are we going for that?
- Am I allowed to say that? - Family friendly. "Aged in casks in Barbados for many years. "This rum is then sailed
across the ocean in barrels "to the southwest of France, "to be further matured in
small French oak casks. "Unveils a sophisticated
pallet of chocolate, vanilla, "ripe banana, roasted coconut, "and a hint of fresh mango notes." - Even the seal looks posh. Oh no! - Yeah, absolutely. Don't get me wrong, we've
had some epic salads with the olive oil that I bought on a previous cheap versus
steep in the canister. Well, this really does feel like a treat, and most importantly, all of those flavours that are in there are probably gonna potentially bypass the nutmeg and the cinnamon as well. - Just feel on the top, feel it? - Oh wow! It's been sanded and varnished, hmm. (Mrs. B groans) Doesn't smell too bad actually. - Just smells like the vanilla. - Yeah, it does, it
actually smells more milder. I wonder if with the more budget ones, if they over egg it and enhance it with more stronger flavours or something. - Oh gosh, yes. - Ah, wow!
- That's vile! - That was what I was
thinking, maybe they do that. - That does smell like cheap rum. - Sorry. (Barry gasps) - Is that burning your insides? - That is extremely strong. I'm not getting any chocolatey
notes there, or anything. - Oh, your face has gone very red. - Ooh, I do not like that. I'd like it with coke, don't
get me wrong, it is a dark rum. - Or over ice. - Yes.
- Even have it warm. - Well we're gonna have it
cold in the nog, aren't we? In the nog! Look at that difference. - You can smell it, it
just smells really cheap. - Cheap. - That's gonna be vile, surely! Don't say you prefer that. - It's smoother. - Smoother? - That is like less, that other one... - That just reminds me
of a cheap night out. (both laugh) - I thought you liked Pizza Hut. We just had an executive
production meeting. - Yeah. - And we've decided... - We're not gonna do
the egg whites on top. - No, because we feel it
will actually distract the actual main body of this thing. You would basically whip the egg whites, so the eggs are pasteurised,
so it's safe enough, with a bit of sugar as well, and then you could put it
on top, make it look pretty. - Yeah. - Finish it with some more cinnamon. So it's that egg white,
sugar and the cinnamon that could potentially be a distraction to the rest of the actual thing, right? - Yeah. - So that's where we're heading. So just to reiterate, it's 4.2 times more for that rum and 33-pounds 71 difference between the two bottles. By the way, that is a
Terry's chocolate orange cake that I've made, it's the
next video after this one. A triple Terry's chocolate orange cake. So do keep an eye for that. And we can confirm... (Mrs. B hums) Folks just editing the video in my office, and one of the files is corrupt. There's a scene after the garage, I did change my battery,
I wonder if that's why. And basically we have lost the
scene of adding the cream in. So it was nice and cool from the garage, that's when you add the cream in. And the good thing is
it was one of the most minimal comparisons. They were both, pretty much
the supermarket own brands weren't organic or anything like that. So it was one-pound 15 versus two-pound. So 1.73 times more, or 67-pence extra just to add it to the recipe. And in our opinion, it made
no difference whatsoever. It was basically both
double or AKA heavy cream. All right, so if you're
wondering where that went, now back to the video, just imagine the cream being
in it, all right, cheers. (whisk clatters) That is nice and cold. So you keep that cold
until you wanna serve it, which for us is now. Look at that.
(whisk clatters) That looks a much more delicate... - Oh, it smells really eggy too. Oh, I dunno if I'm gonna like this. - It smells really eggy! Are you serious? Are you gonna ladle it in? I'm gonna pour it. - Oh no, that's gonna be messy. Oh, no, it's not! Oh, no, mine's more messy. - That is two very
different colours, isn't it? And why the heck has yours
suddenly turned into a Guinness? Got a head on it?
- [Mrs. B] I don't know. - Look at that. (Mrs. B's lips smack) Do you like it? - I really like that, it's really sweet. You can't taste the rum in there. (Barry hums) That's quite dangerous. - It's really creamy. - It's like a milkshake.
- Yeah. Yeah, honestly, that was a really good way of summarising it. It's like a less cocoay, but it's the texture of a milkshake. - It is. - But slightly cinnamony, autumnal, you can't taste the alcohol, dangerous. - Dangerous. I do like that. (Barry hums) It's really sweet. - This needs to be amazing
to make it worthwhile. - Do you know what, it tasted
a lot better than I thought. - Yeah, that's good. - Right, here we go. - What you thinking? The suspense is killing me, genuinely, I have no idea. - Hmm, you try that.
- Okay. - It's more, you can taste the egg more. I would expect it to taste like this. - Yes. - Because you can actually taste the egg. That you can just taste is sugar. - There is a lot more depth
and variety of flavours going on in there. It feels like an actual
journey to Barbados to buy a very expensive bottle of rum. I don't think the rum
is a massive difference, but I think it's actually
those fresh spices. - I think, and the eggs. - And the eggs as well again. But that is actually, on its own... - I do like it. If we didn't have this one... - No, try it again. - If you didn't have this
one to compare it to... - It's really sweet. - That does taste cheap,
and that does taste steep. - Yeah, and that looks like
egg as well, doesn't it? - Yeah. - What the heck happened to that? - No idea. - Did we put cocoa powder in? - But I'm not sure I'd wanna spend... - So it's 4.25 more for that. But to just make the recipe alone from the ingredients we've used, that just for the quantity we made, is five-pound 59 more. - That's a lot more, isn't it? - It's not the cream, 'cause they were pretty much,
as we saw, pretty similar. - Yeah. - The milk, I don't think it would. I think it's down to the eggs. - And I think it's the spices as well. - Yeah, the spices and
the freshly ground nutmeg I think made a massive difference. It just tasted so much more vibrant. But I think it's the egg for that more lightness and delicateness. What was really sugary
apart from the sugar? - Vanilla?
- The vanilla, yeah. - Oh, yeah, that is what it could be, because that tastes, you can
really taste that sweetness. - Syrupy, yeah. - Whereas this one, you've
got that vanilla flavouring, but it's not really sweet. - Ah, no, I really, really wanted to... - I really wanted this one to be... - But it does, doesn't it,
in isolation if you have it, it is an eggnog, it's just really sweet. - Yeah, I think if you
made this, like you said, for people they wouldn't
know any different. - Yeah, and it's just
four-times more to have that. But it is kind of worth it. So we're saying eggs, vanilla and fresh spices.
- I'm just saying steep. (both laugh) - I normally like the cheap, for me today actually that, I can't not. I wanted to hate that after that, nothing's gonna surpass it. - I did too, I thought this
was gonna be too eggy for me. - Yeah, and it's amazing, an omelette in a glass. (both laugh) Right, so that's it. Keep the cheap versus
steep ideas coming through. Check out the playlist, there's lots of other fun ones on there. I think one of my favourites was the cooked breakfast, actually. We did a Christmas one
last year with mince pies. - We did. One of the first ones we did was brownies. - Yes, that was the first one, very good. So keep the ideas coming in. Do check out the playlist,
find it nice and interesting. Ideally we always want the cheap to win, but we do tend to find that it's normally a bit of a
balance between the two. And we love making these videos, and hope you like watching 'em too. So if you enjoyed the
video, give it a like, don't forget to subscribe
if you've not already. And, yeah, take care. Have a good Christmas, if I don't see ya, 'cause we won't, we won't see you. - We'll never see you. - We just stay in a little cupboard. See you later guys.
- Bye. ♪ Cooking is nice ♪ ♪ 'Cause cooking is nice ♪ ♪ 'Cause cooking is nice ♪ ♪ Nice, nice, nice ♪ - Did you just do a very delicate pop? I think you did.
(both laugh)
