Episode synopsis:
Dublin | 09 June | 20:00

Paul meets Irish chef and author Clodagh McKenna and discovers that Soda Bread was on her family table as she was growing up, and together they bake their own favourite recipes. Paul meets a potato fanatic, who has updated the Irish Boxty recipe to become a celebration of local ingredients. Patrick Ryan at the Firehouse Bakery shares the secrets of buttermilk in his fluffy white Batch Bread! Paul also meets a baker who has created an afternoon tea like no other, as every incredible cakes is inspired by amazing artwork.


Stout and Pecan Pie


Serves 12



200g plain flour

2 tbsp icing sugar

100g cold butter diced

1 large egg yolk

2-3 tbsp cold water



200g pecans

40g dark chocolate

40g Butter

120g soft brown sugar

110g golden syrup

60g black treacle

60ml porter or stout

2 eggs, beaten

60ml double cream



  • To make the pastry, place the flour and icing sugar into a bowl and mix well.
  • Add the butter; rub in lightly with your fingertips until the mixture resembles fine breadcrumbs.
  • Add the egg yolk and 2 tbsp water.
  • Stir into the mixture with a round bladed knife adding an extra tbsp of water if required.
  • When the dough begins to stick together, gently knead it into a smooth ball.
  • Wrap the pastry in cling film and chill for at least 30 minutes.
  • Heat the oven to 200°C/Gas 6.
  • Roll out the pastry on a lightly floured surface to about 3mm thick and use it to line a 23cm loose bottom round tart tin, leaving a little excess pastry hanging over the edge.
  • Line the pastry case with a sheet of baking parchment and fill with baking beans.
  • Bake blind for 12–15 minutes, until the pastry is dry to the touch, then remove the parchment and baking beans and return the pastry case to the oven for about 5 minutes until it is very lightly coloured.
  • Use a small, sharp knife to trim away the excess pastry from the edge.
  • Place the pecans on a baking tray and bake for 10minutes at 160c to toast lightly and bring out the flavour.
  • Leave to cool.
  • Take 50g of the pecans and chop finely.
  • Increase the oven temperature to 180c/Gas 4
  • To make the filling, place the chocolate, butter, sugar and treacle in a pan.
  • Heat gently until the butter and sugar have melted.
  • Add the chopped pecans and stir.
  • Leave to cool.
  • Once cooled add the porter, eggs and double cream.
  • Pour into the cooked pastry case.
  • Arrange the remaining pecans in concentric circles to form a pattern on top of the filling.
  • Bake for 30-35 minutes until the filling is risen and just set.
  • Leave to cool in the tin then remove and serve with ice cream or cream.

Roast Potato and Rosemary Soda Bread


The beauty of a soda bread is how simple it is to make. With no proving required you achieve quick results. By adding extra flavours as I have done with this recipe it takes the bread to another level.


Makes 1 loaf



6-8 left over roast potatoes chopped into bite size chunks about 200g

2 tbsp finely chopped fresh rosemary

250g plain white flour

250g Plain wholemeal flour

1 tsp salt

1 tsp bicarbonate of soda

400ml buttermilk



  • To make the bread, first heat your oven to 200c/Gas6.
  • Line a baking tray with parchment paper.
  • Put both flours, salt and bicarbonate of soda into a large bowl and mix well.
  • Make a well in the centre and add the chopped roast potatoes and rosemary and the buttermilk.
  • Using your fingers or round bladed knife, draw the flour into the buttermilk.
  • Continue to add the buttermilk until all the flour has been incorporated and you have a sticky dough.
  • You may not need all the buttermilk – different types of flour absorb slightly more or less liquid.
  • Tip the dough onto a floured work surface, shape into a ball then flatten slightly.
  • Place onto a baking tray.
  • Using a large sharp knife mark the loaf into quarters.
  • Cut through the dough but not quite touching the base.
  • Dust the top with flour.
  • Bake for 30-35 minutes until the bread is golden brown and sounds hallow when tapped on the base.
  • Leave to cool on a wire rack.


End Credit: Tune into Paul Hollywood City Bakes, on Food Network DStv Channel 175, at 20:00, this Friday to see how Paul creates these Irish inspired bakes

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