Great British Bake Off 2016: the recipes

Great British Bake Off 2016: the recipes

by Great British Chefs 27 October 2016

As this year’s Bake Off draws to a close, we bring together recipes from the series so you can make your own versions at home.

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Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Shed a tear, go on holiday, stalk Selasi on Twitter – do whatever you need to cope with the end of Great British Bake Off 2016. But there’s no reason to eBay your stand mixer or throw away those rolls of unused acetate. Baking is something to be enjoyed year-round and while there’s always a massive spike in the number of cakes, breads, pastries and Dampfnudel being made, it seems a shame to stop baking just because the Bake Off tent flaps have been tied closed for another year (or two, in this case).

Bake Off spurs us on to get in the kitchen because it’s so easy to decide what to make – every episode there are weird and wonderful new foods, homemade takes on shop-bought favourites and truly impressive creations. Take a look back on some of the challenges this series and the corresponding recipes from our own top bloggers and chefs.

Jaffa Cakes

The first week of Bake Off saw all twelve contestants take on a truly British institution – the Jaffa Cake. We've got recipes for the classic version, a truffled take on it from Marcus Wareing, a pâtisserie masterpiece from Bryn Williams and even Jaffa-flavoured macarons from Graham Hornigold.

Viennese whirls

This old-fashioned British biscuit has Austrian origins and despite its simple elements (biscuit, jam, buttercream) has been a favourite alongside a cup of tea for decades. Try making your own and beat the bakers, who were given the task of baking a batch in Biscuit Week.


Bread Week saw chocolate bread, Dampfnudel and plaited breads step up to the podium, but our easy bread collection shows how simple it is to create a loaf Mary and Paul would be proud of.


For the first time in Bake Off history, batter made an appearance, with lace pancakes, Yorkshire puds and churros on the menu. Apart from being gleefully addictive, churros are actually a simple thing to recreate at home.


The technical challenge in Pastry Week required the contestants to create a Bakewell tart, with a homemade frangipane at its heart. Jeremy Lee's much more refined take on the classic is a thing of true beauty.

Lemon meringue pie

Botanical Week was another curveball thrown into the Bake Off mix this year, and the signature challenge called for a lemon meringue pie with a twist. We're firm believers that a good lemon meringue doesn't need gimmicks, and Sally Abé's offering is all the proof you need.

Raised meat pie

The third and final new theme for this series was Tudor Week, transporting the bakers back to the time of Henry VIII for inspiration. Galton Blackiston's Raised game pie is a prime example of why hot water crust pastry should never be forgotten.


While the bakers weren't actually required to make this jewel of the Middle East, Sue did visit a baklava producer in North London and the homemade filo the contestants produced was certainly suited to the delicacy. While making your own filo pastry might be a step too far, baklava are a joy to create.

Lemon drizzle cake

This lovely lemon drizzle cake recipe combines Cake Week and Botanical Week in one. These sorts of cakes are easy to bake but tough to master, so make sure you follow the recipe exactly and you'll be rewarded with a showstopping centrepiece for your next tea party.