Gonna give these a try they look amazing. Thanks for this

Looks Yummy must try

We're looking for this recipe for so many years. Thank you

Thank you for all your lessons Mr. Paul

Love the old fashioned, simple recipes.. sadly buying a decent custard tart is getting harder

❤🇦🇺2024

Thank you I had this once a week at school. It was one of my favourites. I made it and was exactly as I remembered it in the mid 80s. X

I am actually just 30 but I really love 'classics' I can't wait to make these. As a child I loved custard tarts fresh from the bakery. It's heartbreaking none of the bakery's where I live exist anymore you have to go to the village's that surround my City. I'm grateful for variety but I miss so much like egg and cress sandwiches in a freshly baked roll!

I do miss him so, R.I.P Mr Paul.

Unfortunately this is not an option in my country. Firstly one would need to get the doctor on board and secondly the cost would be prohibitive.😢

Miss you very much. You live on in our lives thru your recipes. Thank you. Rest in peace. 🙏

Absolutely delicious....hubby, m-in-law and I loved it. Thanks for the breakdow.!!!!

Great vedios. I only came to this chanel after Mr. Paul's passing on. This makes me very sad. I missed communicating with him personaly.😭

Thank you Sir for making all these videos...

Always remember you dear Sir......

Very nice.

Hi Mr Paul, I have discovered a product that far outshines stock cubes, powders and Bovril/ marmite.”Better than bullion”. It comes in a small jar but you don’t need much of it, it gives a lovely meaty flavour without being overpowering. Knorr stock pots are also a brilliant. The only problem with the “Better than Bullion” products is that, other than roast beef, the other jars in their range (chicken, fish, lobster etc) are very pricey in the UK (no idea how much they are in the USA)

Thank you for leaving this remarkable Mr Paul’s channel up .i love his recipes very much what a gem he was .

merci pour cette recette ...et pour la traduction 😍 j ai vu plein de recette avec du lait mais pour moi c est une heresie lol. Je vais tester votre recette...et je m abonne 😃

April 2024 ❤🇦🇺

11:40 Don’t take a teaspoon out of your cutlery drawer - sound philosophy for cooking and life. Thank you Paul😊

I forgot about cheese flan at school loved it

Oh how sad! RIP Mr Paul

sorry to say that that isn't a cornish pasty the crimp is always on the side not the top

…you were on my mind this week, I miss you so much Mr Paul

At 6:19 he says that Mary Berry says to avoid letting egg wash run down the sides of the scone, that this prevents the scone from rising. I’ve seen her videos of making scones. Hers don’t rise as tall as they should; they lean over. That’s because she twists the cutter when cutting out the scones. In the Southern states when we make American Biscuits, (cousins to the English Scones) we are taught to never twist the cutter or else your biscuit will not rise tall, it will lean over like the tower of Pisa 😂. Try it for yourself next time you make scones or American biscuits. 😉

P90😊😊

Still browsing these great recipes! ❤🇦🇺

Rip Mr Paul will miss you a lovely great man 😢

Finally found a channel that i love everything about and heart broken to just find out of his passing. How unbelievably sad i was really looking forward to following his channel, i shall go through his past recipes. RIP Paul

At 10.43 he says "it's all down the the baking soda" - what? Is this the secret he alluded to? If so, he's kept the secret by not telling us when he put it on the spuds!

Grew up in Northern Wisconsin. We could go to a pasty shop for a pasty. There were more than one . Talking 1950’s.

Hales,pies.garston.l.pool.bestever.

I am not keen on custard tarts from a supermarket as they don't taste the same. Thank you for sharing this.

Thank yu very much for your recepe,the short breads seem very delicious.

Glad to go on a website that don't want to put cookies on my computer !!! Thanks Mr. Paul I will try this recipe at the weekend. 🙂

Hi i am from pakistan .i likeur recipe too too much.

Thank you Paul. I’ve used your recipe and the results are wonderful, sticky and authentic. Leave it as long as you can for extra stickiness ❤

Wow thankyou lovely recipe ❤

❤🙏 awww sad news RIP Mr Paul and thank you for your wonderful recipes which I have saved

I enjoy your recipes very much I name is Phil from UK but living in Thailand😊

He was a great teacher. God bless him.❤

I'm a Chef of 30 years. I'm glad you're showing people to "cure" the pie bases. They gotta be left to dry out over 2-3 days. For that authentic hard shell, and the lid isn't cured. Hence you putting in freezer. Correct. I add onion to mine, as without it, the meat holds together too tightly. Onion is more traditional. Salt, Nutmeg or mace, sage, salt, white pepper. It's pretty much the same ingredients as sausage roll filling. Just the meat is different. also add suet, too. Traditionally, it gets sprinkled with rice flour on the top. If someone can find mutton, more traditional. Some even make it Beef & Mutton. Most Scottish put Heinz Baked beans on top, use Bush vegetarian baked beans in America, served with chips (Steak fries to Americans). I'm a Chef and Scottish living in California. Check my page. Keep up the cooking. As there's loads of homesick people abroad.

Just Made These thank you 😊

I miss you 🎉

O no hes gone

Good to see you

I couldn’t sleep last night so at 4am I made 24 jam tarts then this afternoon I made a large cheese and onion quiche. I’ve just seen this and it’s 23:22 in the evening and I know what I’m going to be baking in a bit 👍👍 ❤ bless him so much so sorry to hear he has passed away.

My nan was a school cook so all leftovers came home. I loved cheese flan but haven't had it for 40yrs. Thanks a lot.

Need to know what your seasoning is