GREAT IRISH BAKE OFF WEEK 4 - Sticky Tear n Share Bread, Pineapple and Coconut Roulade, & Fig Blueberry Tart

Sticky Tear n Share Bread

500g strong bread flour
Pinch of salt
1 large egg
1tbsp fast action yeast ( 2 Sachets )
320g milk
75g melted butter
Zest of two lemon
For rolling: 400 g dark brown sugar and 2 Tablespoon cinnamon, mixed*


100g macadamia nuts
1 lemon
220g caster sugar

Lemon Icing

200g Icing Sugar
Juice of one lemon

Fig & Blueberry Crumble

Sweet Pastry

2 medium eggs
100g caster sugar
250g butter
400g plain flour
Pinch of salt


60g hazelnuts
120g plain Flour
100g butter
70g demerara sugar

8 fresh figs
200g blueberries

60g caster sugar
2tbsp cornflour
1tbsp lemon juice
Pinch of salt

Pineapple Coconut Roulade


80g plain flour
30g cornflour
1/2tsp baking powder
pinch of fine sea salt
3large eggs
25ml cold water
120g caster sugar


500ml of double cream
500ml greek yogurt
200ml of coconut liquor
2 ripe pineapples
200g of caster sugar
2 coconuts

Sticky Tear n Share Bread

  1. Heat the milk in a microwave for 1 minute or till lukewarm in pan. Take off the heat and add the yeast, whisk and allow to dissolve. Sieve the flour into a bowl and place pinch of salt in the opposite side of the bowl.
  2. Make a well in the flour and add the milk, give a quick stir then add your whisked.
  3. Combine the ingredients and finally add your butter.
  4.  Bring together to form a dough ball, it will be quiet sticky.
  5.  Place on very lightly floured counter top, literally a sprinkle.
  6.  Knead the dough for roughly 5 minutes.
  7. Place the dough back in a large bowl, and cover with a damp cloth, allow to prove for 45 minutes.
  8. Mix the brown sugar, lemon zest and cinnamon together.
  9. Line a loaf tin with butter and flour.
  10. Roll out the dough in to 30x30cm square. 
  11. Spread all over with your brown sugar mix. Slice the dough in to 5 strips 2 inch width and stack on top of each other, then cut width ways in to 5 sections.
  12. Place the stacked dough in to the loaf tin.
  13. Cover again with a damp cloth and allow proving for 60 mins.
  14. Preheat the oven to 180c (170c Fan) / 350 F / Gas Mark 4.
  15. Bake for 30 mins, remove and allow to cool.
  16. Make icing by mixing lemon juice with icing sugar.
  17. To make the praline, melt the sugar in a saucepan until dark golden brown. Once all melted add a squeeze of lemon and the macadamias. Transfer to a lined baking tray, spreading out and allowing to cool. Once cool the macadamias will be rock hard, break up in to pieces and blitz in a food processor till ground
Decorate the bread with icing and praline, serve!

Fig & Blueberry Crumble

Sugar Pastry

  1.  Sift the flour and salt, rubbing in the butter until it resembles breadcrumbs.
  2. Make a well in the centre adding the sugar and the eggs, mixing well.
  3. Refrigerate until needed to firm up the pastry.


Blitz hazelnuts and flour until rough crumble, adding demerara sugar and butter till resembling desired crumb.


  1.  Pre-heat the oven to 200c(180c fan / 375F Gas Mark 7)
  2. Grease a tart tin with flour and butter.
  3.  Line the tin with pastry and blind bake for 10 minutes.
  4.  Remove from oven allow cooling and trimming off the excess sugar pastry.
  5. Mix the fruit in a bowl with the sugar, cornflour, juice and salt to combine thoroughly. Turn into the tart centre Crumble the topping evenly over the fruit.
  6. Bake for 40 mins.

Pineapple Coconut Roulade

  1. Preheat the oven to 170c (160c Fan ) 340F.
  2. Line a baking tray with grease proof paper.
  3. Sift the flour, cornflour, baking powder and salt together three times.
  4. Whisk yolks and water into bowl on high for 1 minute.
  5. Add the caster sugar and whisk for 4 minutes until pale, thick and a ribbon of mixture stays on the surface for the count of five.
  6. Beat the egg whites until a peak on the end of the whisk stays stiff.
  7.  Fold a third of the flour into the yolks with a metal spoon, then another third, followed by a third of the whites, the rest of the flour, then the rest of the whites. Carefully scoop out onto the tray and use a palette knife to spread it out into an even rectangle of roughly 25 x 35 cm.
  8. Bake for 10-12 minutes until light golden brown, slightly risen and springy to the touch in the middle. When it comes out, let it sit on the tray for 1 minute, then flip out onto parchment paper with wet tea towel beneath.
  9. Preheat oven to 225 degrees. Line two baking sheets.
  10. Peel pineapples. Using a small melon baller, remove and discard "eyes." Slice pineapple very thinly; place slices on baking sheets. Cook until tops look dried, about 30 minutes. Flip slices; cook until completely dried, 25 to 30 minutes more.
  11. Cut a thin slice off the edges to straighten them and stop it cracking as you roll.
  12. Use a knife to dent about 1 cm into the end. Use this to start rolling the sponge up, keeping it tight and peeling off the paper as you go. When you get to the end, tuck the end underneath. Allow to sit while you prepare your filling.
  13. Trim and prepare 1 pineapple, cut into small cubes. Heat a frying pan and add with a knob of butter, cook for 4 mins. Add the sugar and allow to slightly caramelise.
  14. Just before the pineapple starts to caramelise, flambé with coconut liquor for 2 mins.
  15.  Remove from the heat, transfer to a bowl and cool.
  16. Open and prepare coconut, reserving the milk and shaving the flesh.
  17. Gently toast the shavings in a dry frying pan for 3 mins.
  18. Whisk your cream to a fairly stiff stage adding your Greek yogurt, coconut milk and dash of coconut liquor.
  19. Once sponge has cooled spread with filling/pineapple and roll up. Decorate outside also with cream filling and coconut shavings.
  20. Finally top with Pineapple flowers.