Join judges Mary Berry and Paul Hollywood as they detail how to make perfect mince pies, Christmas pudding and Christmas cake, and introduce some tasty new treats for the holiday season.
After weeks of pastries, cakes, and bread, three bakers have made it to the Final. But they face the last and most demanding of challenges yet as every aspect of their baking skill is scrutinized.
There are only four bakers left vying for a place in the much sought after final. It’s possible to hear a pin drop in the kitchen as the bakers pull out the stops for their showstopping choux gateaus.
It’s the biscuit-based quarter final, and judges Paul and Mary are taking the challenges to another level. The bakers attempt to deliver a huge batch of perfectly baked crispbreads and six tempered chocolate tea cakes.
For their Signature challenge, the bakers go all out with two types of sponge puddings. In the Technical, they face “Queen of Pudding,” a recipe direct from the archives of Mary Berry. A Showstopper strudel stretches them to their limits.
In the Signature, the bakers must master a perfect Wellington. The difficult Technical challenge, hand-raised pies, proves the downfall of many. American pies are the Showstopper feature.
The bakers start off with rich tortes in the Signature challenge. They then face the Technical, crème caramel. The six-hour Showstopper is a mighty layered meringue.
See how 11 bakers make 24 flatbreads for the Signature bake. The Technical challenge has them in a twist as they attempt an eight-strand plaited loaf. To stay in the tent, they must produce 12 sweet and 12 savory bagels for the Showstopper.
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