Paul Hollywood tackles pies and puddings…
Although the Bake-Off is over for another year, fans needn’t feel sad for too long – superstar baker Paul Hollywood has released a new cookbook to tie in with a 20-part BBC Two series. Hurrah. If the success of his previous books, How To Bake and Bread – which have sold over 275,000 copies – is anything to go by, Paul Hollywood’s Pies and Puds is sure to whisk up many a rave review.
This new volume is all about celebrating classic, hearty fare, and features foolproof, easy-to-follow recipes. Paul explains: ‘Man cannot live by bread alone – not even if the man is me. With this book, I want to rekindle our affection for straightforward, honest food.
Pies and puddings really sum up the strengths of our culinary culture – there’s something about a home‐baked deep golden pie or simple steamed pud that warms the cockles of your heart like nothing else. What you’ll find in these pages are some of my all‐time favourites: good food, simply made.’
Novices and more experienced bakers alike will enjoy trying out classic recipes like meat and potato pie and fish pie (all given a Paul Hollywood twist, of course), as well as inventive ones for chicken and chorizo empanadas, chilli beef cornbread pie and savoury choux buns.
There will also be mouth-watering recipes for apple and Wensleydale pie, spiced plum pizza, chocolate volcano, cherry croissant pudding and Black Forest trifle, plus regional delights like Yorkshire curd tart and the Bedfordshire Clanger (a tasty take on the Cornish pasty). Can’t wait to buy the book or see Paul cooking these up on the show? Here’s a mouth-watering recipe for heather honey pudding to get you started.
Heather Honey Pudding
What you’ll need
130g heather honey
100g unsalted butter, softened, plus extra for greasing
100g caster sugar
3 medium eggs
110g self-raising flour
1 tsp baking powder
What to do
Butter a 1 litre pudding basin. Put 2 tbsp of the honey into the prepared basin (if the honey is very thick, warm it gently first to make it more liquid).
Put the remaining honey and all the other ingredients into a large bowl and beat together using an electric whisk. Start off slowly, then increase the speed and mix for 2 minutes until all the ingredients are well combined.
Pour the mixture into the pudding basin, on top of the honey. Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows for the pudding’s expansion as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the pan.
Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 1¼ hours until risen and springy to the touch.
Top up the boiling water during this time if necessary so the pan doesn’t boil dry. Carefully lift the pudding basin from the pan, remove the foil and parchment and run the tip of a small, sharp knife around the edge of the pudding to help release it. Turn onto a warmed large plate and serve piping hot, with custard or cream.