Who doesn’t love a cheese scone? The Great British Bake Off judge shares five irresistible recipes from his latest book, ranging from the simple (those ridiculously good scones) to more challenging French macarons. With the help of Paul’s expert tips, you’ll be well on your way to bakes worthy of a Hollywood handshake
PHOTOGRAPHS: HAARALA HAMILTON FOOD STYLING: CLAIRE BASSANO STYLING: JENNIFER KAY
English muffins
Makes 4 large muffins Hands-on time 40-45 min, plus rising and proving Specialist kit 8.5cm plain cutter
MAKE AHEAD
Muffins will keep in an airtight container at room temperature for 1-2 days (2-3 days if toasting); or freeze, well wrapped, for up to 3 months. Defrost, then warm briefly in a low oven or toast to serve.
• 300g strong white bread flour, plus extra to dust
• 1 tsp fast-action dried yeast
• 1 tsp salt
• 1 tbsp caster sugar
• 20g unsalted butter, diced and softened
• 1 medium free-range egg
• 170-200ml whole milk
• A little oil to grease
• Semolina to sprinkle
1 In a large bowl, combine the flour, yeast, salt and sugar. Add the butter, egg and 150ml of the milk, then turn the mixture round with your fingers to mix. Continue to add the milk until all the flour is incorporated and you have a smooth dough – you may not need all the milk.
2 Tip the dough onto a lightly floured surface and knead for 8-10 minutes. Alternatively, use a mixer fitted with a dough hook and knead the dough for 3-4 minutes on slow, then 4-5 minutes on a medium speed.
3 Put the dough in a lightly oiled bowl, then cover and leave to rise for 1 hour or until doubled in size.
4 Line a large baking tray with baking paper. Tip the dough onto a lightly floured surface and roll out to a 2cm thickness. Using an 8.5cm plain cutter, stamp out 4 rounds. Put the rounds on the tray and sprinkle the tops evenly with a little semolina. Put the tray in a roomy plastic bag and leave to prove for about an hour or until risen slightly.
5 Heat a heavy-based frying pan or flat griddle over a low heat and wipe the surface with an oiled piece of kitchen paper. Cook the muffins in the pan, in batches, for 5-6 minutes on each side. Transfer to a wire rack and leave to cool completely.
6 Serve the muffins halved, toasted and spread with butter.
Per muffin 387kcals, 8.6g fat (4.4g saturated), 11.4g protein, 64.4g carbs (6.1g sugars), 1.3g salt, 3g fibre
Chocolate fudge cake
Serves 10-12 Hands-on time 20 min Oven time 25-30 min Specialist kit 3 x 20cm loose-bottomed round sandwich tins
MAKE AHEAD
Make the sponge cakes, cool, then wrap well and freeze for up
