Great British Bake Off star Paul Hollywood shares tasty Easter recipes
GREAT British Bake Off Star Paul Hollywood reveals in his latest book that he loves a special occasion because it gives him the perfect excuse to rustle up a celebration cake.
Today we share some recipes from Paul Hollywood – A Baker’s Life for you to recreate this Easter.
The celebrity baker says: “Whether you go to town or keep it simple, these bakes will lift a special occasion.”
Victoria Sandwich
(Gluten Free)
(Serves 8)
Paul says: “When I do demos, someone always asks about gluten-free alternatives.”
YOU NEED:
- 80g white rice flour
- 50g quinoa flour
- 50g tapioca flour
- 50g coconut flour
- 2 tsp baking power
- 1 tsp xanthan gum
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 4 medium eggs
To finish
- 100g raspberry jam
- 150g whipping cream
- Icing sugar for dusting
METHOD: Heat your oven to 180C/Gas 4.
Grease the base and sides of two 20cm loose-based cake tins and line with baking parchment.
Sift all the flours together with the baking powder and xanthan gum into a bowl.
In another bowl, beat the butter and sugar together until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the flour mixture and fold in using a metal spoon.
Divide the mixture between cake tins and smooth the surface with a palette knife to level.
Bake in the centre of the oven for 25–30 minutes, or until the sponges are golden.
Place on a wire rack to cool completely.
Lay one sponge, top side down, on your serving dish. Spread the jam over this layer.
Whip the cream in a bowl to soft peaks and spread over the jam.
Place the other sponge on top. Dust with sifted icing sugar.
Ginger biscuits
(Makes 25-30)
Paul says: “Mum used to make these several times a week. We’d all be waiting for them.”
YOU NEED:
- 110g margarine, plus extra for greasing
- 110g caster sugar
- 110g golden syrup
- 225g self-raising flour, plus extra for dusting
- 2 tsp ground ginger
METHOD: Heat your oven to 180C/Gas 4. Grease two baking trays and line with baking parchment.
Melt the margarine, caster sugar and golden syrup together in a saucepan over a medium heat.
Once it’s melted, remove from the heat and let cool slightly. Add all the dry ingredients to the pan and combine to make a dough.
Once the dough is cool enough to handle, use lightly floured hands to roll into balls, each the size of a 50p piece.
Place them on the baking tray, leaving enough room in between to allow them to spread during cooking. Mark the top of each ball with a fork.
Bake in the oven for about 10-12 minutes, or until the biscuits are golden brown. Leave to cool and firm up slightly on the tray, then transfer to a wire rack.
Cornflake cake
(Makes 12)
Paul says: “A great first recipe to introduce your children to baking – the best bit is licking the bowl when you finish.”
YOU NEED:
- 40g unsalted butter
- 125g dark chocolate (I use chocolate with 40% cocoa solids, such as Bournville)
- 75g cornflakes
METHOD: Line a 12-hole bun tray with paper cupcake cases.
Put the butter and chocolate into a large pan and gently melt together over a low to medium heat, stirring until combined and smooth. Remove the pan from the heat and add half the cornflakes.
Stir until these are coated in chocolate, then add the remaining cornflakes and stir until they are all covered.
Divide the mixture between the paper cases and leave to cool and set before eating.
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Jam tarts
(Makes 15-20)
Paul says: “My mum would dollop Robertson’s strawberry or raspberry jam into the cases. They were very basic, very cheap – and a treat.”
YOU NEED:
- 170g self-raising flour, plus extra for dusting
- 85g cold unsalted butter, cut into small cubes
- 1-3 tbsp cold water
- About 20 tsp jam
METHOD: Heat oven to 200C/Gas 6 and have two bun trays ready.
Put flour and butter in a bowl and rub in with your fingers until it resembles breadcrumbs.
Stir in just enough water to bring it together to form a dough. Roll out pastry to a 4mm thickness on a floured worktop.
Using a 6½-7cm pastry cutter, cut out 15-20 circles.
Use the pastry rounds to line the bun trays.
Add a scant teaspoonful of jam to each pastry case – not too much or it will ooze everywhere.
Re-roll leftover pastry to make more tarts or use a star cutter to cut lids then position on top.
Bake in oven for 25-30 minutes until the pastry is pale brown, checking after 20 minutes.
Leave the tarts to cool in the trays for 5 minutes, then cool on a wire rack.
© Paul Hollywood, 2018. These recipes have been adapted from