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. 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. 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. 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. 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.
