The final of The Great British Bake Off saw the three remaining bakers set challenges around British classic bakes.

The signature challenge required the bakers to make delicious iced buns.

The technical pushed the contestants to the limit and asked them to revisit something they had previously failed in.

And their last ever challenge, the showstopper, was to bake a staple classic British cake.

If you fancy baking up a British delight, here are some great signature British bakes.

Tesco classic Victoria sponge cake (Serves 10)

Tesco classic Victoria sponge recipe

Ingredients:

175g butter, soft

175g caster sugar

3 fresh eggs

175g self-raising flour

250ml double cream

1tsp vanilla bean paste, or vanilla extract

1tbsp icing sugar and extra for sifting

400g strawberries

4tbsp strawberry jam (optional)

Method:

1. Pre-heat the oven to 180°C. Butter and line two 18 cm sandwich tins with nonstick baking paper.

2. Beat the butter and the sugar till pale and fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.

3. Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.

4. Cool the sponge cakes on a wire rack. Hull the strawberries and slice them in half. Whip the cream till quite stiff, mix in the icing sugar and the vanilla.

5. When the cakes are cool, spread the jam on one of the sponge cakes (if using) and spread half of the whipped cream on top. Place half of the strawberries on top of the cream. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining strawberries in a spiral round the cake.

If this classic Victoria sponge recipe is right up your street, you can shop the ingredients here.

Aldi scones with double cream, jam and strawberries (Makes 12)

Aldi scones with double cream, jam and strawberries recipe

Ingredients:

70g blended butter

450g self-raising flour

70g caster sugar

50g raisins, optional

150ml semi-skimmed milk

Extra milk for glazing the scones

6-7 tbs strawberry jam

½ pint double cream, very lightly whipped

500g strawberries, washed, hulled and cut in half

Method:

1. Pre-heat the oven to 180°C, gas mark 4.

2. Carefully rub the butter into the flour, until the mixture resembles fine breadcrumbs. Next, add the caster sugar and raisins (if you are adding) then mix well but lightly, and then add enough milk to form a soft dough.

3. Handle gently, and turn out onto a floured surface, knead slightly, then roll out with a rolling pin, to about 2-3 cm thick.

4. Using a plain or fluted 6cm cutter, cut out 10 scones, there will be a little mixture left, re-roll and cut out two further scones.

5. Place on a parchment lined baking tray and leave to rise for 10 minutes.

6. When ready, brush each one with a little milk and bake in the pre-heated oven for 15 minutes or so until well browned and risen, then remove from the oven and cool.

7. To serve, cut each scone in half, place ½ tbsp of jam onto each half and then top with cream and finally two halves of strawberry.

Top Tips

  • Leaving the scones to rest slightly will give you a lighter end result.
  • Raspberries and blueberries also work well.
  • The quicker you cook the scones, the softer the end result.
  • Raisins are an optional extra; personally I love them in scones.
  • Once cooked and cooled, keep in an airtight bag or container to keep them soft and fresh.

If you fancy indulging in a scone or two, this is a great classic recipe.

Asda sticky toffee pudding (Serves 6)

Asda sticky toffee pudding recipe

Ingredients:

125g stoned dried dates,chopped

½ level tsp bicarbonate of soda

¼ tsp vanilla extract

175g unsalted butter

100g caster sugar

2 large free-range eggs

125g self-raising flour, sifted

1 tsp instant coffee, dissolved in 1 tbsp boiling water

175g soft brown sugar

100ml double cream

Method:

1. Pre-heat the oven to 180°C/160°C/Gas 4. Line a shallow 20cm square cake tin with baking paper. Put the dates in a small pan with 100ml cold water. Heat until boiling. Stir once and bring to the boil again. Immediately remove from the heat and stir in the bicarbonate of soda and vanilla extract – it will foam up. Set aside.

2. Beat 75g butter and caster sugar until pale and creamy. Add one egg and beat well. Add the other egg and a spoonful of flour and beat well again.

3. Add the rest of the flour, the coffee and the dates (scraping the sides of the pan with a plastic spatula to make sure you get all the sticky date mixture out). Stir until evenly mixed in.

4. Put the mixture in the tin and level on top. Bake for about 30 minutes or until the top springs back when lightly pressed.

5. Put the rest of the butter in a small pan with the brown sugar and double cream. Heat very gently, stirring all the time until the sugar has dissolved and the butter has melted. Simmer for a few minutes to make a sticky toffee sauce.

6. Cut the pudding into squares and serve with the sticky toffee sauce.

If sticky toffee pudding is your guilty pleasure, you can try this super tasty recipe and buy the ingredients here.

Tesco coffee and walnut cake (Serves 8)

Tesco coffee and walnut cake recipe

Ingredients:

For the cake

160g self-raising flour

160g unsalted butter, softened

160g caster sugar

3 medium eggs

2tsp instant coffee granules

A little hot water

For the icing and topping

100g shelled walnuts

100g unsalted butter, softened

150g icing sugar

1tbsp instant coffee granules

A little hot water

Method:

1. Pre-heat the oven to Gas Mark 4, 180°C, fan 160°C. Grease and line 2 x 7 inch springform cake tins with nonstick baking paper.

2. Combine the self-raising flour, butter, eggs and sugar in a large mixing bowl for the cake batter. Beat using an electric hand-held whisk for 2-3 minutes until smooth. Dissolve the coffee granules in a little hot water to make a thin paste. Pour into the batter and mix well to incorporate.

3. Spoon into the prepared cake tins and bake for 25-30 minutes until risen; remove when a cake tester comes out clean when inserted into the centre of the cakes. Allow the cakes to cool a little in their tins before turning out onto a wire rack and removing and baking paper.

4. Prepare the icing for the filling as the cakes cool. Mix 1tsp of the instant coffee granules with 50g of the icing sugar in a mixing bowl. Add a little hot water, 1tsp at a time, and beat until you have a spreadable icing. Spread onto the top of one of the cakes and place the other cake on top, pressing down gently, to sandwich.

5. Prepare the icing for the top by beating together the remaining icing sugar with the unsalted butter until smooth in a mixing bowl. Dissolve the remaining coffee granules in a little hot water to make a thin paste and add in batches to the buttercream, beating well between additions until you have the desired coffee flavour.

6. Spread on top of the cake in an even layer, then pulse the walnuts in a food processor for a few seconds until finely chopped. Sprinkle on top of the cake so that they stick to the icing. Cut into portions and serve on plates.

If you're tempted by these classic flavours, you can buy the ingredients for the recipe here.

Asda lime and lemon drizzle cake (serves 10)

Asda lime and lemon drizzle cake recipe

Ingredients:

175g butter, softened, plus extra for greasing

175g caster sugar

3 large free-range eggs

2 tbsp milk

225g self-raising Flour, sifted

1 lemon, finely grated zest of

1 lime, finely grated zest of

For the drizzle syrup:

4 tbsp lemon juice

3 tbsp lime juice

100g caster sugar

Method:

1. Pre-heat the oven to 180°C/160°C Fan/Gas 4. Grease a loaf tin and line with baking paper. Cream the butter and sugar together until light and creamy.

2. Add the eggs, one at a time, beating well between each addition and adding 1 tbsp flour with the last one.

3. Fold in the milk and the rest of the flour, then add the lemon and lime zest. Spoon into the prepared cake tin and cook in the oven for about 55 minutes until a skewer inserted in the centre of the cake comes out clean.

4. As soon as the cake goes into the oven, mix the lemon and lime juice with the sugar for the drizzle syrup. Leave in a warm place (next to the cooker is ideal), stirring every so often, to dissolve the sugar.

5. When the cake is cooked, immediately prick it in several places with a skewer and spoon over the drizzle. Leave to cool in the tin.

If you want to make this citrus treat, you can buy the ingredients here.

Tesco cinnamon buns (Serves 12)

Tesco cinnamon buns recipe

Ingredients:

For the buns

300ml (½pt) whole milk

6 cardamom pods, husks removed and seeds ground

50g (2oz) unsalted butter

450g (15oz) plain flour

7g (¼oz) fast-action yeast

50g (2oz) caster sugar

2 eggs, at room temperature

1-2 tsp vegetable oil, for greasing

1 tbsp demerara sugar

50g (2oz) icing sugar

For the cinnamon filling

100g (3 ½oz) salted butter, softened

80g (3oz) soft dark brown sugar

3 tsp ground cinnamon

Method:

1. In a pan, bring the milk and cardamom seeds to the boil; remove from the heat and stir in the butter. Set aside to cool a little. Meanwhile, sift the flour, yeast, sugar and ½ tsp salt into a bowl. Crack in an egg, then pour in the milk mixture and stir, until it forms a soft, sticky dough.

2. Tip the dough out onto a lightly oiled surface and knead for 10 minutes. It will be very sticky to begin with, but do not add any flour. Transfer the dough to a lightly oiled bowl, cover with a clean tea towel and leave in a warm place for 30 minutes, or until nearly doubled in size.

3. Lightly flour a clean surface and dust your hands with flour. Tip out the ball of risen dough and turn it once to coat in the flour. Using a rolling pin, roll it out into a rectangle measuring 35cm x 25cm (14in x 10in).

4. For the filling, beat the butter with the sugar and cinnamon, until softened; spread it evenly over the dough. Starting with a long edge, roll up the dough into a sausage shape, finishing with the seam on top. Stretch it out to 40cm (16in) and cut into 12 even pieces, around 3cm (1in) long.

5. Preheat the oven to gas 4, 180°C, fan 160°C. Arrange the buns in a greased, deep roasting tin, approx. 35cm x 25cm (14in x 10in). Cover the tin with a clean tea towel and leave in a warm place for 30 minutes, or until the buns have puffed up and the sides are touching.

6. Beat the remaining egg and brush it over the buns. Sprinkle with the demerara sugar and bake for 16-18 minutes. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool. Mix the icing sugar with 2-3 tsp cold water and drizzle it over the buns. Pull them apart before serving.

Try these sticky cinnamon sweet treats and shop the ingredients here.