insideKENT Magazine Issue 26 - May 2014 | Page 59

Do you have a favourite spot in Kent?
When riding my motorbike, I have what I call 'the
circuit'. It's nice travelling towards Tenterden and
Port Lympne, dropping down to Hythe, New
Romney, and then along the coast towards
Folkestone and up towards Canterbury; this run
is quite relaxing and it's got some lovely roads.
I actually went out last Saturday with a friend of
mine who lives in the next village. W rode around,
e
stopped off for an ice cream in Rye and had a
bag of chips around the seafront. It was lovely.
Who or what inspires you to get up in the
morning and go to work?
My passion is baking, so that doesn't need any
inspiration. However, I do get inspiration from
going out for a meal, enjoying something and
thinking 'I can do something with that in the
future'. I aim to eat out as much as possible
because part of my job is moving things forward
and trying different puddings and desserts to see
if I can incorporate it in some way. Although I try
to keep the classics – crumpets, pancakes, rolls

and croissants – sacred, there are certain things
you want to modernise.

April. I'm doing
another series later
in the year and I
have another book
coming out, so I'll
be busy writing
and developing
recipes for that. I
also now write a
column for The
Telegraph, which
keeps me busy.

I imagine many chefs are a little
apprehensive when you're dining in their
restaurants?
They all are. Michelin-starred chef or not, they
always panic!
Do you have any words of wisdom for
those budding bakers who are hoping to
break into the profession?
What you want to do is practice as much as you
can, but also gain experience in a professional
bakery; this is key and worth more at the stage
when you're thinking of pursuing this career, as
you need to try it first to see if you like it.

What has been your biggest baking disaster
to date?
About 30 years ago, I was in my father's bakery
in Hull and I salted 1,000 doughnuts, instead of
sugaring them. Funnily enough, we sold every
one of them and only received one complaint!

What are your plans for the rest of 2014?
I have 50 tour dates coming up, including a
Christmas show in November, then series five
of The Great British Bake Off starts filming in

A PAUL HOLLYWOOD RECIPE: Heather

What one kitchen utensil or appliance can
you not live without?
It would have to be my digital scales.

Honey Sponge

There’s nothing to compare to the light, fluffy texture of a steamed sponge pudding. Golden syrup is a classic
addition, of course, but I love this version, which makes the most of the fragrant flavour of Scottish heather
honey. Any other well-flavoured honey will work well too.

Serves 4
• 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
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 of 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.

© Peter Cassidy

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 m