News - Paul Hollywood
Paul Eats Mexico! Paul is back in a brand-new TV series, Paul Hollywood Eats Mexico. Read more.
Baking Recipes Cakes Rolls | Paul Hollywood
The best baker in the business. PaulHollywood.com is the leading website for baking recipes, tips, tricks, news and all thing Bake Off.
Paul Eats Mexico! - Paul Hollywood
Over three episodes, he learns about the country’s culture, character and history through its cuisine, visiting Mexico City, Tijuana and Cancun, sampling local delicacies along the way, including grilled cockroaches, crocodile tacos and Concha, Mexico’s most popular Pan Dulce.
NEW BOOK - Paul Hollywood
We are very excited to announce the first Paul Hollywood book in 5 years. BAKE by Paul Hollywood is the only baking book you’ll need, featuring his best ever recipes for classic bakes: cakes, biscuits and cookies, breads and flatbreads, pizza and doughnuts, pastries and pies, and showstopping desserts.
Paul Eats Japan - Paul Hollywood
A new three-part Channel 4 series, Paul Hollywood Eats Japan, will see Britain’s favourite baker discover just how wrong he was – and how Japan is fast becoming one of the world’s top foodie destinations. Food is an integral part of Japanese culture and Paul wants to know why.
About - Paul Hollywood
PaulHollywood.com is the leading website for baking recipes, tips, tricks, news and all thing Bake Off.
Easter Baking - Paul Hollywood
As Spring approaches, it’s time to turn our back on heavy pies and indulgent puds and look forward to a season of cake baking (and eating)! We like to kick off this season with a Hot Cross Bun on Good Friday and a slice of Simnel Cake on Easter Sunday.
Recipes - Paul Hollywood
White Chocolate & Raspberry Bread & Butter Pudding ... ...
Bake Off - Paul Hollywood
Each episode sees four different celebrities try and impress the judges with their baking skills, as Prue and Paul 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.
Classic Scones - Paul Hollywood
3. Using a scone cutter, about 6.5cm in diameter, and pressing firmly (without twisting the cutter), cut out rounds and place on the lined baking trays, leaving space in between. Brush the tops of the scones with beaten egg then place in the fridge for 20 minutes to rest. 4. Meanwhile, heat your oven to 220°C/Fan 200°C/Gas 7.