Paul Hollywood’s Pies And Puds
BBC Daytime has announced that it has commissioned a new 20-part cookery series with popular television baker Paul Hollywood – Paul Hollywood’s Pies And Puds.
Each of the 45-minute shows will see Paul cook three mouth-watering recipes. He’ll produce a signature pie and a signature pudding but in between, he’ll create something a little bit different, inspired by a guest expert. Paul and his guest expert will cook the dish together, often showing off their unique technical skills such as sugar spinning or fondant icing.
The series will also see Paul scour the length and breadth of the UK, as he searches for traditional local recipes and delves into the stories and heritage behind them. The people he meets on his travels will also join Paul in the kitchen, to watch him bake their recipe and, of course, taste the results.
Paul Hollywood said: “This programme is about our affection for straightforward, honest food. Pies and puddings really sum up the strengths of our culinary culture - there’s something about a home-baked pie or simple steamed pud that warms the cockles of your heart like nothing else. It’s good food simply made and above all delicious."
Damien Kavanagh, Head of BBC Daytime, said: “Paul is much loved by BBC audiences and his new series will be a real treat for Daytime viewers, providing them not only with a baking masterclass but also the fascinating stories behind some unique recipes. Sweet or savoury, the series will feature something for everyone.”
Nick Bullen, Director of Programmes, Spun Gold, said: “Paul’s new show will pay tribute to the nation’s favourite comfort foods. We hope viewers will take inspiration from Paul’s travels and recipes to recreate some of these tempting puddings and pies in their own homes.”
Paul Hollywood’s Pies And Puds (20x45-minutes) was commissioned for BBC Daytime by Gerard Melling. It is being produced by Spun Gold. The executive producer is Chris Kelly. The series producer is Dunk Barnes. The series will air on BBC One later this year.
