Norton Fisheries in Stourbridge area. They are doing a special Battered Creme Egg for Easter. It sounds so wrong but actually, strangely...it works. Check out what our Dam majes of it all as Jimmy batters some eggs.
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00:00 So go on, what's your name sir?
00:02 Jimmy. Jimmy. We're here at Norton Fisheries. Norton Fisheries, Starbridge.
00:07 And erm, cream eggs, absolutely delicious. I love a cream egg. Very nice.
00:11 But, covered in batter! In batter? I mean, come on.
00:14 Well, some would say... Some would say what?
00:17 Not my type of thing, but until you try it though.
00:20 Well, you know what, it's like this battered Mars bar, it sounds so runk.
00:23 Someone's tasted it and gone, that's alright man, so maybe it's gotta be worth a try.
00:28 Battered Mars bar is okay, but these I would say are much better.
00:31 They work, they do the job.
00:33 So I guess, is it just as simple as drop 'em in the batter?
00:36 Put 'em in the batter, and then that does all the work for you.
00:40 And then we can just try it and see what we think.
00:42 Right, okay kid. We'll let you, er, we'll watch you drop one in.
00:45 And we'll do some magic.
00:48 So we've got Sophie here. Hello Sophie.
00:55 And Dan, our reporter at the back. You're gonna be brave enough to try one, are you Dan?
00:59 Yeah, yeah, me and Sophie are gonna try one, aren't we?
01:01 Cool.
01:02 You gonna give it a go?
01:03 Dan has no limits to what he'll put in his mouth, do you Dan?
01:06 What about yourself? Are you gonna try one?
01:08 God, I feel like I'm being talked into this.
01:11 [Laughs]
01:14 It's not like I'm listening to everything I hear, is it?
01:17 [Laughs]
01:18 It's chocolate in the deck.
01:19 What's that famous saying, the reporter made his excuses and left?
01:23 [Laughs]
01:26 So they freeze them first, that's the trick, innit?
01:32 Yes, I suggest you freeze them.
01:34 And then double dip to get that nice crispy batter on the outside.
01:40 So what did...
01:41 It would look like that.
01:43 Ah.
01:44 So what made you come up with this idea? You just thought, I want to try it, I want to see what happens.
01:52 I went up north a few years back, my mate's fish and chip restaurant, and he was doing battered cream eggs, and also Terry's chocolate orange.
02:03 So I thought, I'll just give it a go, see what all the fuss is about, you know.
02:08 Yeah, yeah.
02:09 And you thought, hang on, there's something in this.
02:12 And we tried it, it was all out.
02:14 So is it on the menu then?
02:15 It's actually not on the menu, we only do it at the, obviously, some of the...
02:19 Like a little special Easter treat, great idea.
02:22 Yeah, yeah.
02:23 So as soon as it's into the stock, we need to...
02:27 That's what we normally do, batter fish.
02:30 [Laughs]
02:32 Thank you very much.
02:41 You're welcome.
02:42 Thank you.
02:44 [Sizzling]
02:46 Alright, hang on then, let's get you.
02:52 Who's going first?
02:53 Sophie, go on.
02:55 Oh wow.
03:00 Give it a little squeeze.
03:01 Look at that.
03:02 No way.
03:03 Very hot.
03:04 Ah, cool, very hot, yeah.
03:06 There you go, Danny.
03:07 She's just suggesting it, suggesting it, giving it a go.
03:11 Go on, go on, Dan, go on.
03:13 Yeah, yeah, that's me.
03:14 Thank you very much.
03:15 You want some chips?
03:18 Talk me through it, Daniel, talk me through it.
03:20 Very hot.
03:21 Yeah, very hot.
03:22 Really sweet, aren't I?
03:23 So what we get, is it more of the batter taste, is it more of the cream egg, are we 50/50 or?
03:29 It's a combination of the two.
03:30 Combination of the two, yeah, yeah, not a combination of the two, what you're saying, yeah, yeah, it's like...
03:34 [Laughs]
03:36 It's a combination of the two, like, a combination of the two, you get the batter to start off with, you get a crunchy batter to start off with.
03:40 And it's like, yeah, yeah, yeah, absolutely brilliant to be fair.
03:43 Yeah, so before you tasted it, the idea of a cream egg in batter, did you think this is going to be okay, awful, nice?
03:51 Yeah, yeah, yeah, I was against it.
03:53 I'd never even tried, I'd never tried a battered Mars bar either, so like, you know, the idea of batter in a chocolate bar was completely new to me, you know.
04:01 But now you've tasted it, you're like, actually, this has got something about it, like...
04:05 I think Northern has got something going on, you know, they've got something going on.
04:09 I don't know, you've got any Snickers back there?
04:11 My man at the back there, are you not tempted at the back, sir?
04:15 No, it's really good, you get the crunchiness of the batter to start off with, and then the inside, like, it's amazing, you keep the outside, it's quite crunchy with the cream egg.
04:22 Because, like, obviously, you say it's frozen, so you still get the crunchiness of the inside.
04:26 So there's still a bit of solidness, a bit of crunchiness on the inside, like, yeah.
04:30 There's still a bit of solidness on the inside, but it's mainly like, it's mainly melted where the fondue is.
04:34 Yeah.
04:35 It's a right ingenious idea, yeah, this is gastro science down to the extreme, this isn't it, brilliant.
04:41 There we go, my gastro science, Eamon Norton.
04:43 Completely recommend it.
04:45 Get yourself down.
04:47 Luckily, if we can't stop him, tear him away from the counter.
04:49 [Laughs]
04:51 An animal.