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Episode 17

Paul Hollywood proves he has the best pies and puds for everyone. He joins the lads of the Clifton Chilli Club in eating some of Britain's hottest chillis for his cornbread pies, and creates delicate sugar flowers with Peggy Porschen to decorate his light strawberry mousse cake.

44 minutes

Recipes featured in this episode

Recipes featured in this episode
Try Paul's marmalade and almond cake which is based on a classic orange polenta cake. Paul uses semolina instead. Keep warm with his chilli beef cornbread pies.

See the selection of recipes featured in this episode

About Clifton Chilli Club

About Clifton Chilli Club
The Clifton Chilli Club grow around 20 different varieties of chilli, predominantly focusing on the hot varieties, from medium to very hot.  The appeal of hot chilli comes from the fact they have very intense flavours which are good for cooking with.

About Peggy Porschen

About Peggy Porschen
Peggy Porschen is an award winning cake designer and the creative director of a company based in Belgravia, London. Together with her talented team of pastry chefs and sugar-craft artists, Peggy is passionate about creating edible works of art for special occasions.

About Victoria Cranfield

About Victoria Cranfield

Victoria has done a number of things in her career, including becoming a lawyer, an antiques dealer and even a builder!  Victoria has now been making marmalade and other preserves for 10 years and has developed a wide variety of marmalades and flavours and even won a coveted Double Gold Award at the World Marmalade Festival for her Pink Grapefruit Marmalade.

Credits

Role Contributor
Presenter Paul Hollywood
Participant Peggy Porschen

Broadcasts

Recipes from the series

Recipes from the series

See all the latest recipes from Paul Hollywood's new series.