Plot

Paul and Mary show which signature bakes they would have chosen if they were in the bakers' shoes (including sponge puddings, flat breads and sweet buns).

While judges Mary Berry and Paul Hollywood wanted and expected uniformity from the bakers in the ten technical challenges, coming as close to what Mary and/or Paul would have made themselves in issuing the challenges, they wanted the bakers to show their individuality in the ten signature challenges. While Mary and Paul have demonstrated how to make those ten technical challenge items requested in the first two of the masterclasses they have held this season, they, for the third and final masterclass, take a slightly different tact in showing how to make what they themselves would have chosen for five of the signature challenges if they were among the competitors. Paul demonstrates how to make a Camembert and quince jelly filled flatbread, and his spins on the traditional beef Wellington and the Chelsea bun, what he would have chosen for the yeast raised flatbread, savory Wellington and regional sweet buns challenges. Mary demonstrates her spin on a classic apple tarte tatin, and sticky toffee apple and pecan sponge pudding, what she would have chosen for the tarte tatin and sauce accompanied sponge pudding challenges. As a bonus, Mary shows how to line a round cake tin properly with parchment.—Huggo