We use a student version as well but rather than carefully adding this and that we start with the wet stuff then add flour, no lumps ever (proper method asks to add flour to melted butter which is just a f’n disaster). Not a hard thing to make at all.
Surprised nobody has mentioned brown sauce yet. Nothing goes better IMO.
As for shop bought, the only one I’ve found worth having is Pierinos from Ayr.
Good on top of a pie too – Binners, sure you’d approve!
I was introduced to the wonder of the macaroni cheese pie while up in Scotlandshire last year. A thing of joy and wonder it was too
The man speaks truth
My local baker does them (they used to be a Greggs staple many years ago, but since Greggs went shite they’ve gone) and for every pie you buy, you get a free cake.
It’s a very dangerous game.
Electric Bakery? That’s a dangerous, dangerous place.