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Patreon Only - Afternoon Tea Sandies (Patreon)

Published:
2022-11-19 10:00:06
Imported:
2026-06
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Content

Hey Patreon! This week I made my very-own afternoon tea finger sandwiches!! Never had them before so was excited to try!

Let me know your favourite and I hope you have a great weekend!

Files

Previews only

Patreon Only - Afternoon Tea Sandies

0:00 intro 2:57 sandwich 1 5:51 sandwich 2 9:28 sandwich 3 14:18 sandwich 4 16:55 taste test time!!!

Comments

Gem

I was wondering if you’d put the cress in 😂 I’ll take an egg & cress or smoked salmon please, yum, then bring on the cake & scones! Best part of afternoon tea! Haven’t had proper afternoon tea in years, my gran was always really good at tea. I’m now hungry lol

Aaron Conway

Great video! It’s been fun watching the past few A+N videos in England, i haven’t been to places in England that weren’t the big cities before, so I feel like I match the vibe! Lol, good luck with your new YouTube schedule btw! I’m glad you’re doing it if it makes you happy and more excited about making your videos!

Will

We did remind you about the cress, I was shouting it at the screen, you just didn't listen.... 😂 Also, thoughts and prayers for the poor neglected 2 slices at the start of the loaf, they deserved better. Finally, I actually LOL'd when you used "Bougie" to describe salmon.... 🤣 Great video.

Lesley

Love your optimism in doing everything wrong and expecting the right result. Can't wait to see your comparison with the real thing! And I've never heard them called sandies before. Is that a southern thing? More please.

Jamie Smith

Where’s the pot noodle one?

Dr Philip J Naylor

By the looks of it you used watercress rather than cress, which is a much smaller leaf and a lot less stronger tasting. Watercress would probably go better with the coronation chicken than the egg. I would have gone with horseradish rather than mustard with the beef. A good looking sarnie haul nonetheless. BTW I'd call the end pieces of the loaf crusts, as well as the sides.

Tony S

I always felt sorry for the Sous Chefs in the posh places, hand slicing a loaf lengthways and every slice having to be an even quarter of an inch thick. Spreading real butter on a very thin slice was done by softening it and brushing it on, A hotel kitchen was so hot it would melt on its own if left out the fridge for 15 minutes. I also am not a lover of Smoked Salmon, I use the tinned Wild Red Salmon, the skinless and boneless as I can't be arsed spending 20 minutes picking the bones and skin out. Mixed with Salad Cream and some finely chopped Chives or Spring Onions (Scallions). Kraft Dairylea spread on the bread. delicious. I can long remember the afternoon tea served in meetings when a 'Civil Servant', depending on the Tea Lady on duty one sometimes got doorstep sandwiches not nice thin sliced ones. Always served on that sickly green Govt. issue (HMSO) crockery that could be found everywhere, Hospitals, Schools, Council and Govt. Offices. Made by Royal Doulton but their glazed stoneware, the same clay as they made their sewer pipes and toilets from.

Malcolm Lawrence

They all look really tasty and I'd happily demolish the lot. However, I have to tell you that yours can't stand up to the real deal served up in the gardens at Buckingham Palace - those are made with the thinnest bread known to man and cut with almost military precision...and they still manage to taste divine!! And the end of a loaf is definitely the crust.

Steve Mikre

That episode was a lot of fun...🥪

Adam Clark

When my youngest daughter was very small she was trying to ask for a crust to eat (the end piece) but called it the 'under' because it was under all the other slices. That is what we have called the crust ever since!

Colin Barrow

Great video! I would call the end of the loaf "the heel".

Steven Parkes

I've heard the crusts at the ends of a loaf referred to as the "heels" before - but we grew up calling them simply the "crusts"... everybody I know calls them the "crusts" so, to us, there's no other proper word for them!

VermiciousKnid

Nice one! That looks like a pretty good tea, salmon not withstanding. BTW my people pronounce sandwich as "Sangwich" but it's not very posh.

Ian Harris

French mustard is not as strong as English mustard, and a bread knife would cut easier.

Mark J

Who makes sandwiches without buttering the bread? They need a firm talking to. Great fun video!

Andrew

You totally need to come to Harrogate to visit Betty's for afternoon tea.

Andrew

I just call it the end bit.

Andy McGarty

Love the amount of filling you've put in these. British sandwiches are normally almost empty and far too thin. Smoke salmon would be my favourite, I'm with the Butler. Take your mum to the Ritz, best cream tea in London.