Roast potato and rosemary soda bread

PASTRY plain flour icing sugar cold butter diced egg yolk cold water

200g 2 tbsp 100g 1 large 2-3 tbsp 200g 40g 40g

pecans dark chocolate butter 120g soft brown sugar golden syrup black treacle porter or stout beaten double cream

110g 60g 60ml 2 eggs, 60ml and icing sugar

well.

Add fingertips

water

Paul Hollywood

flour

To make the pastry, place the into a bowl and mix

the butter; until the mixture resembles fine breadcrumbs. egg yolk

rub in lightly with your Add the and 2 tbsp water. Stir into the mixture with a round bladed knife, adding an if required.

extra tbsp of

bake for 10 minutes at 1600C to toast lightly and bring out the flavour. Leave to cool. Take 50g of the

finely. pecans and chop

Increase the oven temperature to

1800C/Gas 4 chocolate, butter, sugar and treacle in a pan. butter and sugar

To make the filling, place the Heat gently until the have melted. Add the Leave to cool. Once cooled, add the porter,

chopped pecans

and stir.

double cream. cooked pastry eggs and

Pour into the 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.