The technical challenge required them to bake a traditional round cob loaf, using Paul's recipe in 2+1⁄2 hours.

In the technical challenge, the bakers were required to use Mary's recipe to bake four miniature lemon souffles within 40 minutes.

The showstopper gave the bakers five hours to produce three puddings: crumble, bread, and suet.

For the showstopper, the bakers were asked to bake 2 pastry platters containing savory canapés and sweet tartlets, in 5 hours.

For the final challenge, the 2 finalists were given 5 hours to bake 24 miniature tarts, 24 scones, 24 choux buns, and 24 brown and white bread finger sandwiches for afternoon tea on the garden lawn for 40 guests (including all the bakers from earlier rounds).

He has taught macaron making classes in London, run a pop-up bakery in Fortnum & Mason, and appeared as a 'resident baker' on The Alan Titchmarsh Show.

[12] Jonathan Shepherd left his job in the pharmaceutical company and launched a new business, The Pudding Stop, in St Albans.

Paul Hollywood and Mary Berry set them the challenge of making and baking two spectacular Wedding Cakes each in just sixteen hours, one being traditional and the other contemporary.

Paul and Mary explore the history of the Great British Wedding Cake, looking at the dramatic changes through the eras; from the Tudors and the Victorians, wartime Britain and the eighties to the present day.