The Great British Bake Off (series 8)
|The Great British Bake Off|
|Country of origin||United Kingdom|
|No. of episodes||10|
|Original network||Channel 4|
|Original release||29 August –|
31 October 2017
The eighth series of The Great British Bake Off began on 29 August 2017, with this being the first of The Great British Bake Off to be broadcast on Channel 4, after the production company Love Productions moved the show. It is the first series for new hosts Noel Fielding and Sandi Toksvig, and new judge Prue Leith.
This series was won by Sophie Faldo, with Kate Lyon and Steven Carter-Bailey finishing as runners-up.
|Chris Geiger||50||Software developer||Bristol|||
|James Hillery||46||Banker||Brentwood, Essex|||
|Julia Chernogorova||21||Aviation Broker||Crawley, West Sussex|||
|Kate Lyon||29||Health and safety inspector||Merseyside|||
|Liam Charles||19||Student||North London|||
|Peter Abatan||52||IT programme manager||Southend, Essex|||
|Sophie Faldo||33||Former army officer and trainee stuntwoman||West Molesey, Surrey|||
|Stacey Hart||42||Former school teacher||Radlett, Hertfordshire|||
|Steven Carter-Bailey||34||Marketer||Watford, Hertfordshire|||
|Chuen-Yan "Yan" Tsou||46||Laboratory research scientist||North London|||
Episode 1: Cakes
For the first challenge, the bakers were instructed to make a cake using fresh fruit, with no dried fruit permitted, in two hours. For the technical challenge, the bakers were instructed to make 12 chocolate mini rolls using Prue's recipe which contains peppermint cream, in two hours. The showstopper challenge required the bakers to make an illusion cake: a cake that appears to be some other object. They had four hours to complete the task.
(12 Chocolate Mini Rolls)
|Chris||Tropical Fresh Fruit Cake||12th||'Raised Pork Pie and Egg Surprise' Cake|
|Flo||Citrus Layer Cake||9th||'One in a Melon' Cake|
|James||Orange, Rhubarb & Ginger Crumble Cake||2nd||'Mock-accino and Croissant' Cake|
|Julia||Courgette and Lemon Cake||3rd||'Russian Doll' Cake|
|Kate||Moroccan Strawberry and Rose Cake||1st||'Chocolate Terrarium' Cake|
|Liam||Apple and Almond Crumble Maple Loaf||8th||'Stackin' Sunday' Cake|
|Peter||Coconut Cake||10th||'Bread on a Breadboard' Cake|
|Sophie||Pineapple and Coconut Sandwich Cake||5th||'Champagne Bottle and Bucket' Cake|
|Stacey||Granny Smith Apple and Walnut Cake||11th||'Black Evening Clutch Bag' Cake|
|Steven||Bonfire Night Cake||6th||'A Baker's Lunch' Cake|
|Tom||Gilded Pear and Cardamom Cake||7th||'Stack of Books' Cake|
|Yan||Windfall Apple Crumble Cake||4th||'Banana-ramen' Cake|
Episode 2: Biscuits
For the Signature Challenge, the bakers were instructed to make 24 sandwich biscuits in 2 hours and 15 minutes. For the technical challenge, the bakers faced a very difficult challenge of making fortune cookies of two types of flavours – one is almond and one is orange, in 2 hours. For the final showstopper challenge, the bakers were required to make a biscuit board game that should be at least 40 cm long in diameter and has at least 8 elements in 3+1⁄2 hours.
(24 Sandwich Biscuits)
(12 Fortune Cookies)
(Biscuit Board Games)
|Chris||Chocolate Chia Seed Biscuits with Whisky Caramel Filling||11th||'The Great British Sail Off' Game|
|Flo||Gin Jam Butties||10th||'Pick My Bones' Game|
|James||Rhubarb and Custard Whirls||3rd||'Coppit' Game|
|Julia||Middle Eastern Delight Sandwich Biscuits||4th||'A British Baking' Game|
|Kate||Coconut Seashells for a Titanic Afternoon Tea||8th||'Jungle' Game|
|Liam||Coffee Malted Pecan Shorties||7th||'Classroom Classics' Game|
|Sophie||Lemon Limoncino Sandwich Biscuits||2nd||'Snakes and Ladders' Game|
|Stacey||Sparkly Chocolate and Marshmallow Fluff Cookies||9th||'Get to School' Game|
|Steven||Amarpressi Biscuits||6th||'Check Bake' Game|
|Tom||Coffee and Amaretto Kisses||5th||'Drain Pipes and Ladders' Game|
|Yan||'Mrs. Marian's PB 'n' B' Biscuits||1st||'Adventures in Bakeland' Game|
Episode 3: Bread
The bakers were instructed to make 12 teacakes in 2+3⁄4 hours in the signature challenge. For the technical challenge, the bakers were tasked to make a cottage loaf in 2+1⁄2 hours. For the showstopper challenge, the bakers were required to make a multicoloured bread sculpture with at least three colours using natural food colouring in 4+1⁄2 hours.
(Multicoloured Bread Sculpture)
|Flo||Cinnamon and Orange Teacakes||7th||'Davy Jones' Locker' Bread Sculpture|
|James||Nordic Teacakes||9th||'Owl in the Woods' Bread Sculpture|
|Julia||Earl Grey Dried Fruit Teacakes||2nd||'The Snail Under a Mushroom' Bread Sculpture|
|Kate||Blueberry Buns||10th||'Kraken' Bread Sculpture|
|Liam||Jamaican Spiced Teacakes||5th||'Kneadapolitan' Bread Sculpture|
|Sophie||Tagine Teacakes||6th||'Picnic Basket' Bread Sculpture|
|Stacey||Cranberry and Cinnamon Teacakes||1st||'Ascot Hat' Bread Sculpture|
|Steven||Madras Cocktail Teacakes||3rd||'The Bag I Knead' Bread Sculpture|
|Tom||Orange and Cranberry Teacakes||4th||'Pink & Yellow Rose Centrepiece' Bread Sculpture|
|Yan||'Mrs P's' Masala Chai Spiced Teacakes||8th||'Basil the Vegetarian Dragon with his Pumpkin Hoard' Bread Sculpture|
Episode 4: Caramel
For the first signature challenge, the bakers were required to produce 18 identical millionaire shortbread bars in 2 hours and 15 minutes. The technical challenge was set by Prue where the bakers were tasked to make stroopwafels in 1 hour and 45 minutes. Only one test waffle was allowed, and the challenge proved to be a very difficult one for the bakers with none of them producing an adequate caramel. For the final showstopper challenge, the bakers were required to make a caramel cake consisting of at least three layers of sponge in 3+1⁄2 hours. They were required to incorporate spun sugar into their decorations.
(18 Millionaire Shortbreads)
|James||'Windy City' Millionaire Shortbreads||2nd||Nutty Caramel Cake|
|Julia||Pecan Salted Caramel Millionaire Shortbreads||9th||Poppy Seed Caramel Cake|
|Kate||Salted Bay Caramel Millionaire Shortbreads||6th||Sticky Toffee Apple Caramel Cake|
|Liam||Salted Peanut Butter Millionaire Shortbreads||3rd||White Layered Ginger Caramel Cake|
|Sophie||Jaffa Millionaire Shortbreads||4th||Bird's Nest Caramel Cake|
|Stacey||Rum Salted Caramel Millionaire Shortbreads||1st||Chocolate and Coffee Caramel Cake|
|Steven||Orange Macadamia Nut Millionaire Shortbreads||7th||Caramel Crown Cake|
|Tom||Stem Ginger Caramel Shortbreads||5th||Hummingbird cake|
|Yan||'Lil' Red's Ginger and Nuts' Millionaire Shortbreads||8th||Animals of the Rainforest Caramel Cake|
Episode 5: Puddings
For the signature challenge, the eight remaining bakers were required to bake a steamed school pudding with an accompaniment such as a compote or a custard in 3 hours. The technical challenge was set by Paul, which was 6 molten chocolate puddings with a peanut butter filling in 1 hour. Each baker was called one at a time so their puddings could be ready at different times for Paul and Prue to judge (starting with Julia, followed by Sophie, Liam, Steven, Yan, Kate, James and finally Stacey). For the showstopper challenge, the bakers were asked to bake an ornamental trifle terrine with three elements – a baked element, a set custard or mousse, and a jelly, in 4+1⁄2 hours .
(Steamed School Pudding)
(6 Molten Chocolate Puddings)
(Ornamental Trifle Terrine)
|James||Orange and Ginger Steamed School Pudding||7th||'The Missed Silver Jubilee' Trifle Terrine|
|Julia||Orange & Treacle Steamed School Pudding||3rd||'Opulent Ornament' Trifle Terrine|
|Kate||'Mr Darcy's Steamy Lake Scene' Steamed School Pudding||8th||'My Great Great Nan's' Raspberry Trifle Terrine|
|Liam||Cherries & Lemons that are 'Baked Well'||2nd||'Cheers Lads' Trifle Terrine|
|Sophie||Ginger, Fig and Honey Steamed School Pudding||1st||Raspberry, Yuzu & White Chocolate Bûche Trifle Terrine|
|Stacey||Bakewell Tart Steamed School Pudding||4th||Tropical Trifle Terrine|
|Steven||Lemon & Blackcurrant Drizzle Steamed School Pudding||5th||'From Across the Jelly Pond' Trifle Terrine|
|Yan||Mango Fruit Hat Steamed School Pudding||6th||'Heart of a Hero' Trifle Terrine|
Episode 6: Pastry
In the signature challenge, the bakers were required to produce four decorative savoury pies using shortcrust pastry with different designs on the pies that share a common theme in 2+1⁄2 hours. For the technical challenge, set by Paul, the bakers were tasked to produce 12 pastéis de nata using rough puff pastry in 2 hours. For the final showstopper challenge, the bakers were required to produce a family-sized hand-raised pie with a savoury filling using hot water crust pastry, topped with glazed fruits in 4 hours.
(4 Shortcrust Savoury Pies)
(12 Pastéis de Nata)
(Family-Sized Hand-Raised Pie)
|Julia||'Pies from the Tree' Decorative Pies||7th||'Special Occasion' Pie|
|Kate||'Vegetarian Pie Faces' Decorative Pies||5th||Potato Curry Pie with Mango & Chilli Glaze|
|Liam||'Standard FC' Decorative Pies||4th||'Nan's Sunday Dinner' Pie|
|Sophie||'The Four Seasons' Decorative Pies||2nd||Game Pie with Glazed Forest Fruits|
|Stacey||'Love Theme' Decorative Pies||6th||Indian Hand Raised Pie with Mango|
|Steven||'Fleetwood Mac' Decorative Pies||3rd||Christmas Pie|
|Yan||'πr2' Decorative Pies||1st||Chequerboard Pie|
Episode 7: Italian
For the first ever Italian week in Bake Off, the bakers were given 2+1⁄2 hours to make the required 18 Sicilian Cannolis with three different types of fillings. This week's Italian technical challenge was set by Prue, where the bakers were tasked to make the well-known, yet tricky, Pizza Margherita with a thin crispy base in 1+1⁄2 hours. For the showstopper challenge, the bakers were required to make a very technically challenging and fiddly Italian bake: 24 Sfogliatelles with two types of fillings in 4+1⁄2 hours.
|Kate||'Happy Hour' Cocktail Cannoli||6th||'Flavour Fusion' Sfogliatelle|
|Liam||'Just Doing Me' Cannoli||2nd||'Morning Delivery' Sfogliatelle|
|Sophie||'Classics with a Twist' Cannoli||3rd||'Classics' Sfogliatelle|
|Stacey||My All Time Favourite Desserts||4th||Pastry Surprise|
|Steven||Italian Style Cannoli||1st||'Sicilian-style' Sfogliatelle|
|Yan||Cannoli Cocktails||5th||Canadian-Style Sfogliatelle|
Episode 8: Forgotten Bakes
The bakers were required to make four Bedfordshire Clangers within two hours in the signature challenge. Each must contain a savoury filling at one end and a sweet filling at the other, and be made from suet crust pastry. In the technical challenge, set by Paul, the bakers were given one and a half hours to make a traditional Cumberland Rum Nicky: a large tart consisting of a sweet shortcrust pastry and a rum-soaked fruity filling covered with a lattice top, and served with a smooth rum butter. For the historic showstopper the bakers had three and a half hours to make a Victorian Savoy cake, a sponge cake baked in a mold, often in elaborate architectural shapes, with a hard sugar crust or coating that helped preserve it as it served as a banquet centrepiece.
(4 Bedfordshire Clangers)
(Cumberland Rum Nicky)
(Victorian Savoy Cake)
|Kate||Burrito Bedfordshire Clangers||2nd||'Liver Building Turret' Savoy Cake|
|Liam||'Take Out' Bedfordshire Clangers||5th||'Fort Wizardore' Savoy Cake|
|Sophie||Char Siu & Banana Praline Bedfordshire Clangers||4th||Citrus with Green Apple Croquembouche Savoy Cake|
|Stacey||Camembert & Onion and Apple & Blueberry Bedfordshire Clangers||3rd||'Bright' Lemon & Orange Savoy Cake|
|Steven||'Mediterranean Medley' Bedfordshire Clangers||1st||Chestnut Rum Savoy Cake|
Episode 9: Pâtisserie (Semi-final)
For the semifinal signature bakes, the bakers were asked to make 24 choux buns, in which 12 must have a crunchy craquelin on top and the other 12 must be covered with icing. The penultimate technical challenge was set by Prue, where the bakers were tasked with a very difficult job of making 9 Les Misérables slices. For the showstopper challenge before the final, the bakers were asked to make a meringue centrepiece, containing at least two different types of meringue and a dessert element, in 4 hours and 45 minutes.
(24 Choux Buns)
(9 Les Misérables Slices)
|Kate||Bellini and Valencian Orange Choux Buns||4th||'Rainbow' Meringue Centrepiece|
|Sophie||Strawberry & Rhubarb and Chestnut & Vanilla Choux Buns||1st||'Tutu with Opera Filling' Meringue Centrepiece|
|Stacey||'Choux-nicorn and Choux-moji' Choux Buns||2nd||'Flamingos in Love' Meringue Centrepiece|
|Steven||Key Lime Cheesecake and Bakewell Tart Choux Buns||3rd||'Some Air Over the Rainbow' Meringue Centrepiece|
Episode 10: Final
For the signature challenge in the final, the last three bakers were tasked to make a batch of 12 small loaves. There must be three different types of loaves: four need to be intricately shaped (e.g. plaited), four need to be flavoured, and four need to be made from an alternative grain such as spelt or buckwheat, in 3 hours. Prue set the final technical challenge, asking the bakers to make 10 ginger biscuits, half oval and half square, in 2+1⁄2 hours. They each had to have a great snap and be intricately iced with two complicated patterns. For the ultimate showstopper challenge, the bakers were tasked to make one large entremet, having a minimum of five elements, one of which must be a sponge, and covered with a glaze or ganache, all in five hours.
(12 Small Loaves)
(10 Ginger Biscuits)
|Kate||Roman Spelt, Coconut Kala Chana and Flower Breads||3rd||White Chocolate, Yuzu and Lychee Entremet|
|Sophie||Spelt Boules, Mushroom Ciabatta & Orange Plaited Brioche||2nd||'Ode to the Honey Bee' Entremet|
|Steven||Spelt & Rye, Toasted Garlic & Fontina and Sweet Chocolate Breads||1st||'Yin Yang' Entremet|
The two holiday specials each featured four returning contestants from the series 2–7.
The first special featured Selasi Gbormittah (Series 7), Val Stones (Series 7), Paul Jagger (Series 6) and Beca Lyne-Pirkis (Series 4). The competition was won by Paul Jagger.
The second special featured Benjamina Ebuehi (Series 7), Rav Bansal (Series 7), Sandy Docherty (Series 6) and Rob Billington (Series 2). The competition was won by Rav Bansal.
The Great Christmas Bake Off
For the signature challenge, the bakers were given 2 hours to create a Christmas family favourite: a Yule Log. The technical challenge was set by Prue, and allowed the bakers 1 1/2 hours to make 12 mince pies with lattice tops, served with brandy butter, with very limited instructions and ingredients provided. The showstopper challenge featured the bakers creating 8 snow globe cakes using a sugar glass dome to encase an edible Christmas scene on top of an entremet.
(12 Mince Pies)
(8 Snow Globe Cakes)
|Beca||Gingerbread Latte Yule Log||3rd||Macaron Snowmen Globes|
|Paul||Nutty About Christmas Yule Log||1st||Penguins At Play Snow Globes|
|Selasi||Souche de Noel||2nd||Chocolate Chestnut Wreath Globes|
|Val||Black Forest Yule Log||4th||Memory Lane Snow Globes|
The Big Festive Bake Off
The bakers were required to make 6 snowy bombe Alaska tarts in the signature challenge. The technical challenge was set by Paul, where the bakers were tasked to make a pistachio Kransekake Christmas tree consisting of twelve layers of concentric rings, topped with a star. For the final showstopper challenge, the bakers were required to make a magical ice cake with elaborate sugar work that create a scene of winter wonderland.
(6 Snowy Bombe Alaska Tarts)
(Pistachio Kransekake Christmas Tree)
(Magical Ice Cake)
|Benjamina||Minty Mocha Tarts||3rd||Icy the Future|
|Rav||Frosty Ginger Bombe Tarts||1st||Frozen Fantasy Cake|
|Rob||Warming Winter Spiced Apple Alaska Tarts||4th||Frozen Mist Cake|
|Sandy||After Dinner Mint Surprise||2nd||Home for Christmas Cake|
Liam Charles was chosen as a co-presenter for the revamped professional version of Great British Bake Off, Bake Off: The Professionals, and in 2019 returned as co-judge for Junior Bake Off. He has written two recipe books on baking; Cheeky Treats: 70 Brilliant Bakes and Cakes, and Second Helpings.
Sophie Faldo runs her own business, Sophie Faldo Cakes. She has also appeared in an episode of a travelogue TV series Travels with a Goat.
On 31 October 2017, judge Prue Leith accidentally revealed Sophie Faldo as the winner of the series on Twitter twelve hours before the finale was due to air. This caused uproar among many fans of the show. She quickly deleted the tweet and apologised to the fans who saw the tweet.
The first episode to be broadcast on Channel 4 received an overnight viewing figure of 6.5 million, which is the channel's highest viewing figure since the opening ceremony for the 2012 Paralympics, but down from the 10 million obtained in the previous series on BBC One. The overnight viewing figure for the final was 7.7 million (8.9 million at its peak), lower than the 14 million for the equivalent episode on BBC One in 2016.
Official episode viewing figures are from BARB. Figures are total counts including HD and Channel 4 +1.
|Airdate||7 day viewers
|28 day viewers
|1||29 August 2017||9.46||9.72||1||1|
|2||5 September 2017||9.23||9.53||1||2|
|3||12 September 2017||8.68||9.06||1||2|
|4||19 September 2017||8.55||8.87||1||3|
|5||26 September 2017||8.61||8.98||1||4|
|6||3 October 2017||8.61||8.91||1||4|
|7||10 October 2017||9.01||9.32||1||3|
|8||17 October 2017||8.95||9.19||1||4|
|9||24 October 2017||9.03||9.16||1||4|
|10||31 October 2017||10.04||10.13||1||4|
|Airdate||7 day viewers
|28 day viewers
|25 December 2017||4.77||5.00||1||34|
|The Great Festive Bake Off|
|Airdate||7 day viewers
|28 day viewers
|1 January 2018||3.83||3.91||1||TBA|
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