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)
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)
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)
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)
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)
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)
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.