The Great British Bake Off Episode Rating Graph

Paul and Mary show what they would have done in dessert and pie challenges. Mary: 'Tipsy Trifle', floating islands and 'Wobbly Apricot Tart'. Paul: custard tarts and spanakopita.

Once again taking over the Bake Off tent, Mary and Paul tackle the signature, technical and show-stopper challenges from the second half of the series. Just as the challenges got harder for the bakers, Mary and Paul must also make their more elaborate bakes, showing us how to achieve the perfect results at home. Mary makes a swirling chocolate and orange tart and the most complicated technical challenge of the series, the Swedish prinsesstarta. Paul dusts off his pastry skills making mini sausage plaits and demystifies the delicious kouign amann, which so baffled the bakers in the tent. Finally, Mary constructs her own version of the two-tiered dobos torte, complete with caramel of all kinds, with hints and tips on how to achieve perfection at home.

Mary and Paul take over the tent for the ultimate baking masterclass. Mary makes a whole orange cake and angel food cake, Paul makes breakfast muffins and olive bread sticks, and together they make a chocolate cake showstopper.

A year after taking part, we catch up with the bakers from series 2 of The Great British Bake Off. What was it really like to compete in the tent, be judged by Mary Berry and Paul Hollywood, and comforted by Mel Giedroyc and Sue Perkins? And how has their shared love of baking and appearing on the series changed their lives?

It is the final, and with just three of the original twelve bakers remaining. The theme for the final is a Royal Bake Off, as the tent plays host to three challenges to impress the Queen.

In the final masterclass of the series, Mary Berry and Paul Hollywood dust off the flour one last time, creating the signature, technical and show-stopping challenges from the last part of the Great British Bake Off. Mary makes a pair of chouxs with her lemon and raspberry eclairs, while Paul gets fruity with his cherry and chocolate loaf. Paul explains how to stretch your skills to make the technical povitica, followed by his show-stopping raspberry and chocolate doughnuts. And Mary finishes with her elaborate double chocolate entremets that will impress at any dinner party, giving helpful advice to inspire you to achieve the same at home.

The three finalists face a Signature Challenge in which they have just three hours to prove they have mastered a pastry technique that usually takes a whole day. They then have to tackle a Technical Challenge without the aid of a recipe, before rustling up a Showstopper that turns sponge, caramel, choux pastry and petits fours into a winning combination.

It's the Grand Final and the last three surviving contestants face their biggest challenge yet - baking for the Bake Off's Afternoon Tea Party. In order to be crowned the victor, they will need to bring together all of their skills, making cakes, bread and pastry.

A chance to catch up with the bakers from series 2 of The Great British Bake Off.

The ten remaining bakers tackle quick breads, baguettes and 3D bread sculptures.

Only three of the original twelve bakers remain. They've made it to the final. Over 27 challenges, they've worked their way through every baking discipline Mary and Paul have thrown at them - from cakes to bread, pastry to puddings, and biscuits to chocolate. Along the way they have tackled recipes from the 70s and 80s, they've gone back to the Victorian era, they've made gluten-free bread, strange meringue concoctions, incredible constructions out of biscuits, bread and choux... They have all survived, and now they face their last three challenges. The signature challenge sees the finalists tackle enriched dough to create delicious filled iced buns. The technical requires them to conquer something they have all struggled with, and finally, for their last ever showstopper, they must make a classic British cake. Mary and Paul expect nothing short of perfection. So who will hold their nerve? Who will be crowned winner of The Great British Bake Off 2015? On your marks, get set... bake!

The pressure is on, as the remaining bakers must get to grips with one of the most difficult ingredients, chocolate.

For the first ever Tudor Week, the bakers face pies, biscuits and a marzipan showstopper.

After ten weeks of baking highs and lows, calm descends on the Bake Off tent as Mary and Paul take up the reins to make the signature, technical and showstopper challenges that they set the bakers in the first couple of weeks of the series. Step by step, they take us through the recipes, methods, tricks and tips to ensure that even the most amateur bakers can get it right at home every time. Mary kicks off with a classic madeira cake followed by her frosted walnut cake. Paul makes hazelnut and orange biscotti and shows us the right way to make the technically tricky arlettes. He then demonstrates how to make a foolproof plait. Mary provides a handy tip on how to stop ramekins from slipping in a bain marie and closes the show with her take on the retro classic black forest gateau.

Mary and Paul set three challenges inspired by nature for Botanical Week.

After 10 weeks of stiff competition, calm finally descends on the Bake Off tent as judges Paul Hollywood and Mary Berry take up the reins to demonstrate how they would have tackled the contest's signature, technical and showstopper challenges had the roles been reversed. They begin with tasks from the first two weeks of the series, with Paul making a blackcurrant and liquorice Swiss roll and two types of savoury biscuits, while Mary prepares a cherry cake with lemon icing, Florentines and miniature classic coffee and walnut cakes.

Paul and Mary show what they would have done in the biscuit and pastry test. Mary: ginger spiced traybake and tuiles with chocolate mousse. Paul :iced tea loaf, sweet dough brioche tete, and apricot couronne.

It’s the penultimate round and as the travelling marquee pitches up in the Cornish village of Mousehole, it’s time for the bakers to get to grips with the most difficult of all baking skills – pastry. They bake their own versions of hearty British pies, get down to details with exquisite pastry canapés, and take a crash-course in crimping for this week’s surprise bake. While they’re rubbing-in and rolling-out, Mel and Sue will be finding out that Britain’s earliest pies really were humble, how pastry became an art form and how pies used to have a more sinister side. Then judges Mary Berry and Paul Hollywood will decide who will be the final three to go through to the final.

Three baked cheesecakes make up the showstopper.

It's week four in the tent and the baking is getting serious, as the remaining bakers put on their pinnies to pimp up pies and tarts. From the country's oldest known cookbook, we discover the almost 700 year old history of the English custard tart. It might once have been popular at the decadent court of King Richard II but it is now a technical challenge in the Bake Off tent, one which causes more than the intended wobble for the bakers. Starting with what should be a home baker staple, their signature double-crusted fruit pies present a challenge to even the most experienced bakers, let alone the one baker who has a deep-hatred of all things fruit, and the showstopper sorts the bakers from the boys, as they set about making a filo pie centrepiece. Mel and Sue come to their aid as the bakers' nerves are stretched tighter than the filo pastry they are making from scratch.

We catch up with last year's bakers, who have come a long way since their time in the tent. This programme looks back at the golden moments - and recurring nightmares - of the bakers dozen from last year, as they revisit their time in the tent and share their memories as the Class of 2013.

Past halfway in their baking marathon and the remaining six bakers face three European cakes. For their signature challenge the bakers are asked to bake yeast-leavened cakes; a tricky cross between cake and bread that sees some of the bakers opting out of Europe... Mary sets the bakers their most demanding technical challenge yet in which they must make a Swedish princess torte. With 24 different stages and only two-and-a-quarter hours to do it in, the bakers have their work cut out for them, while Sue explores the events that led to the huge array of Danish cakes and pastries in the Danish cake table tradition. And finally, a showstopping finale that puts the hungry into Hungary... The bakers must make their own contemporary version of the dobos torte. Traditionally a multi-layered Hungarian cake, the bakers must go one step further and make a two-tiered dobos torte with an emphasis on all things caramel in every way they can imagine... but whose Bake Off will come to a sweet but sticky end? On your marks, get set... bake!

It's Patisserie Week, and the remaining four bakers will need to demonstrate that they have skills worthy enough to see them through to this year's final. The bakers are challenged to make a signature baklava - two types of any flavour they like, before the technical challenge demands they knock up a German Schichttorte, a cake cooked in stages under the grill to create 20 layers of different coloured sponge. Finally, the showstopper sees the semi-finalists baking non-stop to create two entremets in which they should demonstrate as many personal skills and techniques as they can.

The bakers seeking a place in the final have to frantically work against the clock to deliver petits fours to Paul and Mary's exacting standards.

It is the semi-final and there are just four bakers left. This time it is the French round, and the challenges include savoury canapes and opera cake.

The contestants start this week with the signature bake, a free-form flavoured loaf that produces a variety of interesting results, including a combination of chocolate and onion. Next is the technical challenge - focaccia - that really separates the wheat from the chaff. Finally, a mammoth six-hour hour challenge requires the bakers to create a display bread basket that is filled with 24 bread rolls.

In 2010, talented baking enthusiasts from all over Britain came together to compete in the first ever Great British Bake Off. Over six challenging weeks 10 bakers battled it out until finally a winner was crowned. One year later, this programme reflects on the highlights from series one. Catching up with the bakers to hear the highs and lows of their journey, where they are now and how The Great British Bake Off changed their lives. With judges Mary Berry and Paul Hollywood, who give their own personal accounts and memories from the series.

A catch-up with the contestants from The Great British Bake Off 2015.

The ultimate baking masterclass with The Great British Bake Off judges Mary Berry and Paul Hollywood. For the first time ever, Mary and Paul get behind the workstations and bake. Revisiting the technical challenges from the series, this programme, in a step-by-step guide, demonstrates all tips and tricks you need to know at home to get a perfect result every time. First in a two-part series, this programme features how to bake Mary's take on a traditional British cake - a coffee and walnut Battenberg, her classic tarte au citron with a deliciously sharp lemon filling, Paul's traditional Italian flatbread, focaccia and Mary's brandy snaps.

Mary Berry and Paul Hollywood show which signature bakes they would have chosen to make.

Mary Berry and Paul Hollywood make the challenges they set the bakers. Mary bakes her version of a sugar-free carrot cake and Paul makes a lime and passion fruit charlotte russe.

It's the final of The Great British Bake Off! 13,000 applicants were narrowed down to 13 of Britain's best amateur bakers, and the 13 became three. There are just three final challenges standing between the bakers and the title of winner of the Great British Bake Off. Mary and Paul have chosen the final challenges to test the bakers on the areas in which they wanted to see how far they had grown in skill and creativity. The Signature Challenge asks them to create a technically difficult picnic pie - a savoury pie packed full of fillings that create a creative design, surrounded by shortcrust pastry with perfectly baked sides strong enough to be served out of the tin. The Technical is one of Paul's, as they are tasked to make 12 perfectly shaped pretzels, six savoury with rock salt and six sweet, flavoured with poppy seeds and topped with sweet orange zest and glaze. For the very final challenge in this year's Bake Off they must bake the ultimate showpiece in a baker's repertoire - a wedding cake. Three tiers that are their last chance to showcase their creative, baking brilliance. All of their efforts will be prepared for their family and friends at the GBBO summer garden party, who will be there to support the winner - but which of our female finalists will it be? Bake Off finalists; on your marks....get set......BAKE!

The remaining 11 bakers are challenged to create three-dimensional biscuit scenes.

The ultimate baking masterclass with The Great British Bake Off judges Mary Berry and Paul Hollywood. Mary and Paul get behind the workstations and bake. The programme revisits the technical challenges from the series as Mary and Paul guide you through challenges faced by the bakers in this year's Bake Off. In a step-by-step guide they demonstrate all tips and secrets you need at home get achieve a perfect bake every time. The masterclass features Paul's luxury pork pies, filled with the perfect combination of pork loin and a quail's egg, and Mary's chocolate roulade recipe where Mary will show you how to get the perfect roll every time. Plus Paul's traditional iced fingers and Mary's sachertorte.

We catch up with last year's bakers, who have come a long way since their time in the tent. This programme looks back at the golden moments - and recurring nightmares - of the bakers dozen from last year, as they revisit their time in the tent and share their memories as the Class of 2014.

The Bake Off returns and for the first time ever, the tent welcomes a baker's dozen to do battle. Mel Giedroyc and Sue Perkins coax them through their baking trials, all the while under the scrutiny of the inimitable judges Mary Berry and Paul Hollywood. With a range of baking styles and personalities, the Bake Off tent is packed with the best amateur bakers from around the country; from space engineer to student, teacher to dentist, psychologist to carpenter. But after ten weeks of whisking, crimping and piping, only one can emerge victorious. This time, nobody is safe because Mary and Paul may decide to lose not one but two bakers at any time. The judges set the signature challenges as true home baker staples so that they can immediately see the bakers' personalities and their range of skills and ideas, setting them apart from each other. The first challenge is a sandwich cake. While this might seem simple, there is a difficult choice to be made between going for the classic or being experimental. Something tried and tested might not stand out, but going for ambitious flavours and ideas could miss the mark. Mary's first technical challenge is for angel food cake, which is not the bakers' idea of heaven as they attempt to follow the bare bones of the recipe, which proves to be a recipe for disaster for some. The showstopper explores all things chocolate, and is their final chance to secure their place in the Bake Off and save them from being the first to leave the tent.

In the final masterclass of the series, Mary and Paul heat up the ovens and get out the mixing bowls one last time to create the signature, technical and showstopper challenges from the last part of the Great British Bake Off. Mary makes a tennis cake based on the 19th-century recipe that was the technical challenge from Victorian week. Paul makes two types of cream horns - the first filled with a mocha creme pat and the rest with a limoncello tutti frutti cream. Mary shows us how to be delicate, precise and perfect with her mokatines, and Paul gets to grips with an epic construction in choux pastry - le religieuse a l'ancienne.

Signature Challenge: 24 Flatbreads. Showstopper Challenge: 12 sweet and 12 savoury Bagels. Technical Challenge: Eight-strand plaited loaf.

Signature Challenge: Upside-down Cake. Showstopper Challenge: A cake, when sliced reveals a hidden design. Technical Challenge: Rum Babas.

It is the quarter final and there are just five bakers left. In the last seven weeks they have been tested on normal cakes, breads, pastries, pies and puddings so the judges are upping the ante. This week's challenges test them on how they cope working with unconventional flours and unusual desserts which push their creativity to the max. For the signature challenge, the bakers must make a loaf using non-traditional wheat flours, encouraged instead to use the rarer flours such as spelt, rye, potato or tapioca flours. Whilst the bakers get busy with their loaves, the programme explores the history of the National Loaf. This culinary creation was borne out of necessity during World War Two, when the Ministry of Food developed a flour to make imports go further and keep the nation healthy in times of rationing. The technical round sees the bakers challenged to each make a dacquoise, made with three layers of fragile coiled meringue, sandwiched with coffee custard and topped with hazelnut praline, a dessert which also happens to be gluten free. For their final challenge, the bakers must push themselves out of their comfort zone to create showstopping novelty vegetable cakes - which must also be dairy free.

It is week three of the competition and the six remaining bakers are making bread in Kent. If they found cakes and biscuits challenging, it’s bread that’s considered the real test of a baker’s mettle. In the shadow of Sarre Windmill, the bakers will be kneading, proving and knocking back their dough under the watchful eye of baking writer Mary Berry and master baker Paul Hollywood. And as they battle it out to produce the perfect loaf, Mel and Sue will be tasting Britain’s earliest bread roll, finding out what happened to bread during the Industrial Revolution and relating the hidden history of the sandwich. Making bread is an ancient skill. Which of the bakers will best cope with the pressure and who will be the one who has to leave the Bake Off?

As week four begins, the bakers must multitask across several baking skills at once.

Recipes include the queen of puddings, chocolate tea cakes and jam doughnuts.

Almost half way through the Bake Off and the remaining bakers are facing pies and tarts.

The all-lady quarter-final of The Great British Bake Off, hosted by Mel Giedroyc and Sue Perkins. The remaining five have to impress with their dessert skills. As usual starting with the signature bake, the exacting judges Mary Berry and Paul Hollywood are expecting to see and taste baked cheesecakes that reach their high expectations. Next is the technical challenge and the bete noir of most bakers, a chocolate roulade. Finally, the spectacular showstopper that requires the bakers to impress with hundreds of choux pastry profiteroles that must be perfectly baked, filled and then assembled into a croquembouche. This king of desserts is traditionally served at French weddings and Mary and Paul expect to see an impressive tower of choux pastry buns with superb flavoured fillings and held together with hardened caramel. Who will have what it takes to book a place in the semi-finals?

Back in the Bake Off tent, Mary and Paul roll up their sleeves, baking the challenges that they set the bakers in Bread and Desserts weeks of the Great British Bake Off. Paul is in his element as he shows how to make soda bread in under an hour and then bakes baguettes, perhaps the most iconic of all French breads. Mary makes cappuccino creme brulees without a blow torch and creates the classic meringue cake which foxed the bakers in week 4 - the Spanische windtorte. Paul shows us how to decorate a pie and Mary reveals her tip for making a checkerboard cake before going on to bake a tiered white chocolate and raspberry cheesecake.

With only six bakers left in the tent the stakes are getting higher and this week they face pastry. The remaining bakers bring the old fashioned suet pudding bang up to date, banishing nightmares of stodgy school dinners for good with their range of creative signature suet puds, from 'spotted dick with a kick' to fig roly-poly. Delving further into the history of suet takes us to the Isle of Mull, where the clootie dumpling has been at the heart of the community for centuries. The technical challenge this week proves to be hell on earth, as the bakers are set one of Mary's choux pastry recipes and they must make eight perfect religieuse. These are delicate choux buns filled with crème patissiere, topped with shining ganache and balanced delicately one on top of the other. As they reach the end of their pastry marathon, the bakers reach the showstopper and must make three different types of perfectly puffed pastries. One type must be filled, another must be iced and the third is up to them. From palmiers to cream horns, they have just four hours to impress the judges. On your marks...get set...BAKE!

Mel Giedroyc and Sue Perkins take the eight passionate home bakers who made it through the first round to Scone Palace near Perth to make biscuits and teatime treats. Judging their efforts are renowned baking writer Mary Berry and master baker Paul Hollywood. Over two days the home bakers are set three increasingly difficult challenges as they bake their signature biscuits, attempt many a baker's nemesis – scones – and finally a tower of petit fours with meringues, choux pastry and macaroons. As the bakers battle it out, Mel and Sue find out how the digestive became Britain's favourite biscuit; ask what's so Scottish about shortbread and discover why Sir Ranulph Fiennes has the world's most expensive biscuit. Which of the eight bakers will wow the judges with their originality and skill? And which two bakers will fail to make it through to the next round?

The search for Britain's best amateur baker, with Mel Giedroyc and Sue Perkins, is now haf-way through. The bakers take on biscuits and these bite-sized, delicate delights prove too much for some. As always starting with the signature bake, the remaining eight must impress legendary cookery writer Mary Berry and artisan baker Paul Hollywood with their interpretation of a classic biscuit. Who will crumble when it comes to judging and whose ginger nuts are too hot to handle? Next up, the technical challenge, where following a Mary Berry recipe is not as simple as it would seem for our bakers, who start feeling the pressure when faced with brandy snaps. Finally, the toughest showstopper challenge yet as they attempt to bake and present a macaroon display that must taste as good as it looks. With five hours on the clock, every second counts. This is the last chance to impress the judges before someone's dream of becoming Britain's best amateur baker is over.

After the drama and deliciousness of Bake Off, the much-missed Mary and Paul are back to bring a generous dollop of baking cheer to Christmas this year. Step by step, they take us through stunning recipes that all the family can make during the festive season. Mary kicks off with a pavlova wreath and Paul makes a Chelsea bun Christmas tree. Mary makes a decadent trifle layered with fruit compote and Paul puts leftovers to irresistible use with his turkey and ham pie. Mary makes a truly beautiful rosace a l'orange and Paul closes the show with his magnificent towering pandoro.

Amateur bakers have their skills tested to the limit. The bakers face three challenges, all designed for a sweet tooth, including a mainstay of French baking - the creme caramel.

Almost halfway through the Bake Off and the remaining eight bakers are faced with biscuits and traybakes. First up, a Signature Challenge that requires them to do something apparently simple - produce their favourite traybake. The bakers offer Mary Berry and Paul Hollywood their twists on everything from bakewells to banoffees and brownies. Next they face the thinnest Technical Challenge ever devised on Bake Off - the French classic tuiles, biscuits formed into fragile rolls and decorated with delicate designs of piped chocolate. And finally, a Showstopper of epic proportions as the bakers make 'biscuit towers'. Mel and Sue follow the trail of biscuit crumbs as the bakers produce architectural feats inspired by everything from ancient Japanese civilization to one of time travel's most feared enemies. Meanwhile, we discover how the Tottenham Cake, a pink, iced traybake produced by the Quakers of North London, became a match day treat at White Hart Lane.