Paul Hollywood's British Baking

COCONUT FLAPJACKS
MAKES 12–16
These flapjacks use coconut and two types of oats to give a soft, chewy texture. Ground almonds help keep them moist. The recipe makes a good base for all sorts of additions – dried fruit, chocolate chips or crystallised ginger would all work well.
200g unsalted butter
75g caster sugar
200g golden syrup
150g jumbo oats
150g quick-cook oats
50g desiccated coconut
50g ground almonds
EQUIPMENT

MARMALADE CAKE
MAKES A 20CM CAKE
The best-known story about marmalade is that James Keiller, a Dundee shopkeeper, bought some oranges from a Spanish ship docked in the port in the 1700s and ended up with the bitter Seville variety by mistake. His mother, Janet, seized the opportunity to invent marmalade – a happy variation on the ‘if life gives you lemons, make lemonade’ principle.
Not only is marmalade great on toast, it’s also an easy way to make a flavoursome cake. This is also very good made with lime marmalade and a lime icing.
175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
110g Seville orange marmalade
TO FINISH (OPTIONAL)
Caster sugar, for sprinkling
Grated zest of 1 small orange
ICING (OPTIONAL)

TANTALLON CAKES
MAKES 18–20
Tantallon Castle in East Lothian gives its name to these delicious shortbread biscuits (not cakes after all). Good though they are, they make a surprisingly low-key tribute to one of Scotland’s most formidable fortifications, built in the 14th century and home to the powerful and ruthless ‘Red Douglases’, the Earls of Angus. Cromwell laid waste to the castle in 1651 and it now stands in ruins. If you visit, be sure to take a camera. There are at least two instances of ghostly figures in Tudor dress showing up in pictures.
100g unsalted butter, softened
100g icing sugar, plus extra for dusting (optional)
1 large egg yolk
Grated zest of ½ lemon
100g plain flour
100g cornflour
1 tsp bicarbonate soda

OATCAKES
MAKES 10
Oatcakes are one of the most ancient cooked foods. They’ve been enjoyed in Scotland for centuries, at breakfast, dinner and tea. Dr Johnson was famously unimpressed by the Scots diet, defining oats in his dictionary as ‘a grain, which in England is generally given to horses, but in Scotland supports the people’. I’m not sure he could afford to be so dismissive now that oats are recognised as one of the healthiest foods around.
These oatcakes are cooked twice – first on a griddle, then in a low oven – to make sure they are really dry and crisp. A lovely addition to your cheeseboard.
15g butter
15g lard
60ml water
60g fine oatmeal, plus extra for dusting
170g medium oatmeal
½ tsp salt
A pinch of baking powder

PARLIES
MAKES 20
Biscuits have a strong heritage in Scotland. Parlies is short for parliament cakes, a type of hard gingerbread that used to be eaten by the lawyers of Parliament Square in Edinburgh during their midday break. Traditionally these thin, crisp, ginger biscuits are square, but you could, of course, cut other shapes if you prefer.
65g unsalted butter
40g black treacle
25g golden syrup
65g dark soft brown sugar
250g plain flour
1 tsp ground ginger
1 tsp grated nutmeg
1.Heat the oven to 170°C/Gas 3. Line 2 baking trays with baking parchment.
2.Put the butter, treacle, golden syrup and sugar in a pan and heat gently until melted.
3.Mix the flour, ginger and nutmeg together in a bowl. Stir in the melted ingredients to make a dough, then leave to cool.

OAT BISCUITS
MAKES 18–20
These plain, semi-sweet biscuits are similar to digestives in flavour but with a rougher texture. They work equally well with a cup of tea or a piece of cheese.
75g unsalted butter
50g caster sugar
1 medium egg, lightly beaten
150g wholemeal flour
75g rolled oats
½ tsp salt
½ tsp baking powder
EQUIPMENT

SULTANA SCONE RING
MAKES 8 TRIANGLES
Scone rings are traditional in Scotland and the North. In the past they would have been made from oatmeal or barley, both of which thrive in Scotland. Shaped into a round and marked into triangles for baking, these scones retain moisture well and are particularly soft and fluffy when pulled apart.
250g strong white bread flour
A pinch of salt
40g unsalted butter, diced
40g caster sugar
60g sultanas
1 medium egg, plus 1 egg, lightly beaten, to glaze
2 tsp baking powder
125ml milk
1.Heat the oven to 220°C/Gas 7. Line a baking tray with baking parchment.

MARMALADE CHEESECAKE WITH WHISKY ORANGES
SERVES 8
Two of Scotland’s most celebrated products – marmalade and whisky – come together in this contemporary recipe. Marmalade gives the cheesecake an interesting flavour twist and whisky-macerated oranges are a lovely contrast to the light, creamy texture.
BASE
250g ginger biscuits
120g unsalted butter, melted
FILLING
350g ricotta cheese
350g full-fat cream cheese
2 tbsp cornflour
100g caster sugar
4 medium eggs
4 tbsp thick-cut orange marmalade
Grated zest of 1 orange

PORTER CAKE
MAKES A 20CM CAKE
Porter is a type of stout; in fact ‘stout porter’ was the Victorian name for strong porter, later shortened to stout. Guinness has a great malty flavour, which I love to use in bread and I find it works well in a fruit cake too. It lends sweetness and a distinctive taste.
170g raisins
170g sultanas
170g currants
200ml Irish stout, such as Guinness, Beamish or Murphy’s
175g unsalted butter
175g dark muscovado sugar
3 large eggs
170g wholemeal self-raising flour
170g self-raising flour
1 tsp ground mixed spice
75g chopped mixed candied peel
Grated zest of 1 lemon
Grated zest of 1 orange
EQUIPMENT

BLACK BUN
MAKES 1
Originally developed for Christmas, this rich, moist fruity treat is especially popular at the New Year Hogmanay celebrations. Make it a few weeks in advance if possible and store it in an airtight tin so it has time to mature. Serve with a glass of whisky.
HOT -WATER PASTRY
450g plain flour
100g strong white bread flour
75g unsalted butter, diced
200ml water
½ tsp salt
100g lard, diced
1 egg, lightly beaten, to glaze
FILLING
200g plain flour
400g raisins