Archive for the ‘Blog’ Category

Happy New Year Bakers

Posted on: January 23rd, 2019 by Harriet Low No Comments

Happy New Year bakers!

I hope you are all well and wrapping up warm in this chilly weather. I just wanted to say hello as it’s been a while since I last blogged. I hope you guys enjoyed the Christmas and New Year Great British Bake Off specials. The team & I love it when old contestants return to the tent and we always have so much fun making those shows. Good luck to all of you who have applied for Bake Off 2019. I can’t wait to get back in the tent and meet the class of 2019, I am sure it will be another cracking year.

I have a few exciting projects coming up this year. A couple of which I can’t tell you about yet, but I promise as soon as I can I will share all the news on my social platforms, so keep an eye on my Facebook & Instagram pages.

Early this year I am heading back to LA to finish filming my new show for the Good Food channel. Paul Goes to Hollywood sees me head on a road trip across the US and combines my passion for baking, biking and movies.  I will be crossing the continent on an amazing Harley Davidson, taking in culinary locations inspired by some of the most iconic films. In Los Angeles, I sample the burgers in Bob’s Big Boy Diner, which appears in Pulp Fiction, and in New York it’s pizza in Lenny’s Pizzeria, well-known to film fans for Saturday Night Fever. There will also be a few familiar faces joining me along the way for a slice of pie and a $5 shake. The show will be out later this year, as soon as we have transmission dates I will let you know.

Happy Baking, Paul x


New Recipes

Posted on: June 28th, 2018 by Harriet Low No Comments

Hi guys, I hope you are all well and if you are in the UK are enjoying this gorgeous heatwave. Not the most ideal weather for baking in the Bake Off tent as you can imagine, those fridges will be working on over-drive!

I have been super busy over the last few months in the kitchen with my team from Knead testing and tasting lots of delicious recipes. Salads are always popular on these hot days and ours are made fresh every day. We are bringing back our Chicken Caesar Salad and are also introducing three new flavours; classic Coronation Chicken & Wild Rice Salad, our Baby Beets, Squash & Goats Cheese salad and finally a delicious Smoked Salmon Pasta Salad.  One of my favourite new pastries on the menu is our Strawberry & Mascarpone Croissant, it’s so good you must try it. There are also two new loaf cakes, a Ginger Loaf and a Carrot Cake, and I am really excited that my Mum’s Ginger Biscuits are going on the menu too! If you want to make them yourself you can find the recipe in my ‘A Baker’s Life’ book.  I would love your feedback on the new recipes, so if you visit Knead Bakery & Coffee in Euston, London then please do let me know what you enjoyed.

I am so pleased to announce that I will be baking live at the Good Food Show Scotland & Good Food Show Winter. If you fancy joining me at the show then please check out my Calendar page for more details on when I will be there and how to get tickets.

And finally for all of you who I know are dying to find out when Bake Off will be back, don’t worry it’s coming soon! No date available yet, but as soon as I know you guys will too.

Happy Baking, Paul x


Wedding Cakes, Demos and of course Bake Off

Posted on: May 24th, 2018 by Harriet Low No Comments

Hi guys, I hope you are all well.

Did you all see Harry & Meghan’s wedding cake at the weekend? The lemon and elderflower cake was much simpler and more contemporary than previous royal wedding cakes and definitely a change from the traditional royal icing covered fruit cake. If you are getting married this summer or know someone who is and are planning on making a cake then please do check out the two recipes in my book ‘A Baker’s Life’. First there is my ‘Classic Iced Celebration Cake’ featuring marzipan and royal icing. This simple, elegant cake is ideal for a wedding and can be made several days in advance. The second is my ‘Nude Meringue Finish Celebration Cake’. Currently nude cakes are in vogue, where you see the cake through the icing and the finish isn’t as precise as iced cakes. For this cake you will need a blow-torch to finish the meringue icing and it looks beautiful decorated with fresh flowers.

I am excited to be returning to Chatsworth Park in the heart of the Peak District in Derbyshire on the 2nd of September to bake at their Country Fair. To find out more and book tickets follow the link from my calendar page.

I hope you are all enjoying this lovely warm weather. As soon as the sun comes out I start getting lots of questions about when Bake Off will be back. I know you are all keen for details on the new series and I am promise I will start sharing soon. Keep an eye on my Facebook @paul.hollywood.718 / Twitter @malejudge / Instagram @paul.hollywood as I will post any news there as soon as I can.


Happy Baking, Paul x


Easter Baking

Posted on: March 28th, 2018 by Harriet Low No Comments

Hey guys!

Easter is one of my favourite times of the year, Spring is finally showing her face and the weather appears to be slightly less freezing at last! It’s time to turn our back on heavy pies and indulgent puds and look forward to a summer of cake baking (and eating)! I like to kick off this season with a Hot Cross Bun on Good Friday and a slice of Simnel Cake on Easter Sunday. Both recipes can be found on my website. If you are planning on catering for family this Easter I also have a fabulous Spinach Pie with a surprise egg centre that would be ideal served hot as part of a buffet, or you can cook it in advance and serve it in a slices at a picnic if the weather pulls itself together!

If your family are chocolate mad and Easter’s an excuse to tuck in to lots of choccy goodies then check out my Chocolate Easter Tart recipe below. This is a great recipe to make with kids as it’s super simple to make, with a rich and gooey filling.

I really hope that you have been enjoying the Stand Up To Cancer Great British Bake Off. For more information and to download your fundraising pack visit Stand Up To Cancer

Happy Easter, Paul x

Chocolate Easter Tart

Serves 12

This is a really lovey simple chocolate tart, with a rich and gooey filling. It’s perfect for making with the kids.

Chocolate Pastry

150g plain flour

3tbsp icing sugar

50g cocoa powder

100g unsalted butter- cold and cut into small dice

1 egg yolk

½tsp lemon juice

2tbsp cold water


225ml full fat milk

450ml double cream

240g soft dark brown sugar

3tbsp cocoa powder

45g cornflour

120g dark chocolate – I use Bourneville or 40% cocoa solid

60g unsalted butter

To decorate mini chocolate eggs and icing sugar

To make the pastry

Sieve the flour, icing sugar and cocoa powder into a large mixing bowl. Add the butter and using your fingers rub until the mixture resembles fine breadcrumbs. Add the egg yolk, lemon juice and water and bring the mixture together to form a dough. Wrap in cling film and leave to rest in the fridge for 30 minutes. Heat your oven to 200c/gas 6. 

Once the pastry has rested, dust your work surface with flour. Roll out the pastry to approximately 3mm thick and use it to line a 25cm tart tin. Leave any excess pastry overhanging the edge of the tin. Prick the base with a fork.  Line the pastry case with baking parchment then fill with baking beans or uncooked rice. Bake blind for 15minutes, then remove the parchment and baking beans and return to the oven for a further 8 -10 minutes until the pastry is dry and cooked through.  Using a small knife trim away any excess pastry from the edge. Leave the base to cool completely.

To make the filling place put the milk, cream, sugar, cocoa powder, cornflour, chocolate and butter into a saucepan. Set the pan on a medium heat and using a whisk stir until the chocolate and butter have melted and you have a smooth glossy and thick mixture. This will take around 10 minutes. Do not rush and have the heat too hot as it will burn the chocolate.

Pour the mixture into the cooled tart case. Cover with cling film to prevent a skin forming. Leave to cool then place in the fridge to set.

Remove from the fridge for 2 hours before serving. This allows the filling to soften and come to room temperature.  Decorate with mini chocolate eggs and a dusting of icing sugar. Serve with cream.


Stand Up To Cancer

Posted on: February 27th, 2018 by Harriet Low No Comments

Hey guys!

I hope you are all well.  Doesn’t this winter feel like it’s going on forever? The memory of summer in the Bake Off tent feels so distant.  But don’t worry because on the 6th March Prue, Sandi, Noel & I are back in the tent for five special episodes of The Great British Bake Off for Stand Up to Cancer.

Each episode sees four different celebrities try and impress us with their baking skills, as Prue and I set exciting new baking challenges; pushing them to their baking limits. Each episode we will award one of the bakers the coveted star baker apron.

The first four bakers in the tent are comedian Harry Hill, Spandau Ballet’s Martin Kemp, actress and writer Roisin Conaty and veteran broadcaster Bill Turnbull. The first challenge is a bake sale classic – cupcakes. The technical challenge is fiery, and there’s a demanding showstopper challenge – a 3D biscuit scene recreating the best day of their life.

These amazing celebrities are all baking to raise money for Stand Up To Cancer and I hope that they inspire you to do the same. Stand Up To Cancer is a joint national fundraising campaign from Cancer Research UK and Channel 4 to accelerate ground breaking cancer research and save more lives, more quickly. You guys can also get involved in The Great Celebrity Bake Off for Stand Up To Cancer fundraising challenge and raise money for ground breaking research that will save lives.

For more information and to download your fundraising pack visit StandUpToCancer

I really hope that you guys enjoy the show and raise lots of money. On your marks, get set, bake for Stand Up To Cancer!

Paul x

Exciting News!

Posted on: September 22nd, 2017 by Harriet Low No Comments


Hi everyone,

I have exciting news: Today we finally open the doors to KNEAD, at London’s Euston Station. Since leaving school and starting work in my father’s bakery I have loved and championed everything to do with great baking. The creation of KNEAD is an expansion of this passion, and I can’t wait for you to come and experience what we have created.

KNEAD will be open every day from 7am for breakfast, serving hand-crafted barista coffee and my breakfast favourites including a bacon butty just like my mum makes, through to lunchtime where the menu focuses on great British classics such as hearty handmade pies with mash & gravy, sausage rolls (sold by the inch), deli sandwiches, and of course a selection of delicious freshly baked pastries and cakes.

We’ve designed it with an open plan kitchen, so you can see your food being prepared and cooked live in the kitchen and you can also choose exactly which freshly baked roll or piece of crispy bacon you want in your sandwich. Add to that free wifi from Euston station and mobile charging points, I hope we have thought of everything.

KNEAD is a project that I have been working on for some time, and I can’t wait for you to come and experience what we have created. We have worked really hard to give you guys something different, making sure we use the best possible ingredients and customer service. Just wait until you taste the difference in my bacon butties and sausage rolls!

For more info please visit KNEAD or follow us on Facebook Twitter Instagram