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Hi alright guys i'm back at James house and you know what that means, what does that mean
James? giant food and you guys love the giant food once a Month we like to let our hair
down and show you a giant food and what we making mate a tunnocks teacake a giant chocolate
teacake a British classic hence the British dress and all that I've got braces with a
belt so it's a little bit contradicting you said 1890's theme yeah do you know that Canadians
call these things whippets? yeah like the dog that's kind of cool right so we're gonna
make a giant ooww whippet yeah. So we're getting our plain flour in there
it's gonna be mixed with another type of flour right mate wholemeal and plain oh yeah that's
gonna give it that yummy old texture it's going in that bowl we were gonna use this
as our mould for the teacake but we're gonna upgrade it che ching that's our marshmallow
meringue mix oh yeah baby makes a good sort of *** too, that's a big *** ***.
Right so we've got both our plain and wholemeal flour in there and there's some lovely segments
of cold butter that you're slicing there James yeah just chopping it up to make it easier
why aren't you tearing it with you hands like last time people loved that skill sometimes
it's showing off yeah a little bit I can do it again how do you do that it's crazy most
people use a knife but that's pure strength right ok so what i've got here is some baking
powder and we need ten teaspoons of that in there to give it a nice bit of pajage is that
alright with you? um helps raise, raising agent. James is adding the salt mate don't
just chuck it in there I want you to shimmy it on like you are an exotic dancer called
cinnamon oh yeah that needs a bit of work I think right bit more I wanna see you chuck
that salt like you're a stripper it's all about the salt action going in there look
at that so all we're going to do is rub this mixture together with our fingers and thumbs
to get all funky breadcrumbs for our biscuit base.
Mate i'm gonna get in a bit of a mess here can you roll my sleeve up? Sure thing mate,
my minds telling me no! James is working that together really well
and do you know what James? don't lie to me I know you enjoyed it when I rolled your sleeves
up just then, get out of my house. Do you know what's just occured to me guys
I need to tell you James is having a baby aren't you? yeah. Do you wanna tell everyone
about it like what a baby is and stuff um, well what happens is from my best knowledge
the stork will fly over and you pick your date just as easy as that he's got a lot to
learn don't worry about it life is gonna change we can still do the giant foods right we'll
make a giant baby get the baby involved yeah make a giant jelly baby yeah man, just cover
it in jelly. Right James should be 'feeling it in his fingers'
and not me toes that was a bad wet wet wet reference there what we're gonna do we've
got a nice bit of crumby going on it's raining men it's raining milk right now six tablespoons
of milk this is very approximate like that and what we're gonna do it should turn into
a nice little dough ball. James has had a back to the future doc brown
moment we need more fuel we need more milk 1.21 jiggawatts and all that stuff love that
film am I talking to myself bit more milk i'll just keep going until you say right i'm
gonna pour it on your hands sorry mate. How's it going mate hows that dough looking
it's not going so great because someone poured milk all over my hands I had a little bit
of a gushing cow moment you know the whole udder thing when a cow gets excited they must
gush you just got too excited I think you like seeing milk on skin as well as other
things oh my god. Nice done that before yeah normally straight
from the teet to be honest or the udder. Ah look at that like an Italian I can't even
show you what you're throwing flour at our little base looks good man there it is looks
like a loaf of bread right now but we need to get it nice and round measure the bowl
the dome the circumference of the arioli of the dome the arioli I don't know it's like
a *** bit it's the outer bit not the *** the stumpy bit it's the disc bit, the brail?
That is a good old base I reckon right there see that's what I meant by arioli mate see.
How we gonna bake it that's a good point Barry we are gonna have to make a custom shelf - yes!
Found some cardboard, where did you get that from ah don't worry just don't tell my Mrs.
So what we found out from our last video the giant gingerbread kennel was that you can
actually make a shelf by wrapping cardboard in foil we don't recommend that route usually
but it does work and that's how we're gonna get around getting our big arioli in the oven.
We're just taking some time out to have some normal size teacakes right now I wanna thank
Hannah Pearson who said people in the North of the UK before they eat their teacakes they
smash it on their head like that so if this works guess what we're gonna be doing with
our giant one. Just had a super mario moment then we managed to flip that straight onto
our custom tray good times mate, good times looking good yeah it's going in the oven get
it in there my friend 180 degrees gas mark is that 4? get a new oven in that goes looking
good we might have to bake that for quite a while for that to firm up properly so we
don't burn it we may wrap in some foil it's time to work on the middle bit now - whisking.
We've switched from doing the filling to concentrate on the chocolate why is that my friend because
we're gonna line this bowl with chocolate so our meringue mix can go in it we've greased
our bowl as you can see so it'll hopefully fall out easier but we'll basically work the
chocolate up the sides to form a big chocolate *** and talking about nipples our arioli
look at the size of that boom, that is growing nice it's gonna be heavy it's gonna be loving
it's gonna love us and we're gonna love it back.
Right so i'm smearing an extra layer of chocolate into the bowl here we put a little bit of
chocolate in initially just to give it something to hug to because everyone in life needs someone
to hug to right James? everyone needs a hug and this chocolate is just hugging there we're
gonna get a nice not a thin layer, not a thick layer some may call it a medium layer on there
so that's basically what i'm doing. Right folks it's time to start working on
our filling x marks the spot nice big pile of sugar there we've got the equivalent of
fifteen egg whites is it mate yep now we're adding 30 tbsp of golden syrup aka corn syrup
we're gonna put that over simmering water which is in the background there and it's
gonna start to make our yummy sticky filling and we've gotta whisk it for about 8 minutes
until it's nice and thick. Right so this amazing mixture contains our
sugar, egg whites and golden syrup and it's time to get it over that simmering water and
whisk it until thick what was that? hello. nice. Right we've just taken it off the heat it's
looking good man it's nice and peaky now it's been on the heat, whisked and it holds it's
shape and that my friends if your interested is how you make marshmallow fluff and it's
lush. That is our first little batch of our filling
going in like so oh my goodness check that out so we've got loads more to whisk up over
that simmering water we're just gonna slam our biscuit base on top right yeah.
So this is our third batch going in and James has just realised we could cover that in chocolate
and it would be a teacake but anyhow we'll keep going and scrape that in oh yeah there
it is. Right folks we're just measuring up our biscuit
base which is now fully cooled and the lid we gave a little seal of melted chocolate
to stop our filling pouring out later it might help, it might now it's all good all we're
gonna do is cut this down to size whack it in there melted chocolate on top. Good times
james, good times. Righty ho folks it's time to seal that biscuit
in there with some more melted chocolate oh my goodness.
Right guys we've left it overnight for your viewing pleasure to let it set fully in place
this is a normal size teacake this is a giant teacake oh yeah oh yeah check that out that's
a big old teacake right there and Hannah Pearson if you remember at the start of the video
told us to crack one of these over your head a small size one that's how you do it up North
so there's only one way to crack this one open are you ready? this is some hard chocolate
we're gonna headbutt this right now. 3, 2, 1 now.
Right we've decided we're gonna go giant rolo style on it and cut it open the headbutt didn't
work and we don't wanna knock ourselves out anymore oh my god it's all good I need to
get close on this oh my god have a little taste mate we like to go too half hearted
on our portions here so i'm just gonna eat some biscuit so nice that is good teacake
this is really nice the r kelly bump n grind song my mind is telling me no but my body
is telling me yes worth making this stuff just alone Micheal Jackson glove again heehee
so thanks again guys for all the love and support for the giant food videos remember
we do these videos at least once a month for your viewing pleasure and a little bit of
gluttony too check out other videos on the giant playlist if you enjoyed this video don't
forget to give it a thumbs up, share, subscribe, comment and all that stuff really helps the
channel grow thankyou enjoy. We're gianting food, we are giant ing up food
that kind of makes sense, no. Alright mate, yeah you? yeah fine thanks.
Temperatures rising what I don't know the words.
I feel it in my fingers, I feel it in my toes, love is all around me, let the feeing grow
what the? Good hand action there mate you've done that
before I don't know what to say to that! James has had a bit of a doc brown from back
to the future moment back to the femer? Back to the feber oh my god whatever.
I got marshmallow on my head but it does look like something else man, that was brilliant
ah cheers, it's marshmallow. cheers mate it's in your hair aswell can't have you looking
like a dirty hobbit. What you can do is put the bowl in the fridge
so when you pull it out the chocolate starts to set to the sides straight away wish we'd
done that. James you we've got some chocolate leftover.