The Great British Bake Off looking for Contestants


The Great British Bake Off is back and they are looking for Britain’s best home bakers to take part in their seventh series…
Do you fancy taking part in the Great British Bake Off or do you know someone who might? Can you can bake a technically perfect tart, an exceptional cake or plaited bread?
You must be an amateur and not have acquired any formal training over the past 10 years.

Recipe from 2015 Bake-Off Winner Nadiya

Chocolate, Raspberry and Mint Tart
For sweet pastry
250g plain flour
100g unsalted butter
100g icing sugar
Pinch of salt
2 medium eggs

For the tart
250g fresh raspberries
25g mint leaves finely sliced
250ml double cream
200g dark chocolate (70%)
25g liquid glucose
50g unsalted butter

-For the sweet pastry shell, add the flour, butter, icing sugar and salt to a bowl. Using your fingertips, crumble the butter into the flour. Give the eggs a quick mix in a separate bowl and add to the flour mix. Bring the dough together by hand. Cover and leave to rest for 30 minutes in the fridge.

-Take the dough out and roll out onto a floured surface. Line a 20cm tin and chill for 20 minutes in the fridge.
-Preheat the oven to 190. Prick the base using a fork and blind bake for 20 minutes. Lower the oven to 180, remove the beads and bake for a further 5 minutes.

-Leave the case in the tin for 10 minutes, then lift out and leave to cool on a wire rack.

-Divide the raspberries into two. Crush one half with the back of a fork and add the sliced mint to it. The other raspberries need to be halved and set aside.

-Spread the crushed raspberries and mint on the base of the tart and then add the halved ones on top.

-In a bowl, break up the chocolate. Bring the cream to a boil in a pan and add to the chocolate. Mix thoroughly until it is all incorporated well. To this add the glucose and the butter and mix. Leave to cool for a 15 minutes and then add to the tart shell on top of the raspberry mix.

-Leave to chill for a few hours in the fridge.

For more information contact: or download an application form on:

Contestants must be 16 by 1 February, 2016. Applications close midnight Sunday 10th January 2016.


About Natasha Blair

Travel journalist who enjoys discovering new places in style, where possible, with her dog, a Coton de Tulear, called Poppy. Good food, not necessarily gourmet, is important as is the atmosphere as she also writes about restaurants. Culture is another love, and as she is based in London, she reviews theatre and art exhibitions.
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