GBBO recipes: Our favourite bakers share their most delicious recipes


by Emma Dodds |
Published on

Four past Great British Bake Off contestants have come together to offer Closer Magazine some seriously impressive and delicious recipes to try...

Whether you're a baking aficionado or a bit of a butter fingers, it's always fun to try out different baking recipes now and then.

ESPECIALLY when they come directly from the hands of past Bake Off contestants. So you know they've got to be pretty good, right?

We've got a little something to try from Richard Burr, Nadiya Hussain, Martha Collison and Benjamina Ebuehi, who have all made it either to the top or very close to the top of the GBBO chain.

WATCH: All of Mary Berry's most hilariously cheeky reactions from series 2 | BBC Two/ The Great British Bake Off

A simple but delicious chocolate cake recipe – by Richard Burr

Richard was everyone's favourite builder turned baker, ending his time on the 2014 show as a finalist, winning a record five Star Baker awards throughout.

He said: "Everyone needs a go-to chocolate cake and this is mine. It’s easy to make, pretty speedy and very delicious. If you’re in a bind and need to knock up a cake quick-smart, have a crack at this; it requires minimal shopping and provides maximum glory."

Richard Burr's delicious chocolate cake (Credit: Quadrille) ©Quadrille

Serves 8–10


For the cake:

  • 200g unsalted butter softened, plus more for the tins

  • 125g dark chocolate (70 per cent cocoa solids)

  • 2 tsp instant coffee 200g caster sugar

  • 4 large eggs

  • 200g plain flour

  • 50g cocoa powder

  • 11⁄2 tsp baking powder

For the ganache and topping:

  • 500g dark chocolate (70 per cent cocoa solids)

  • 500ml double cream

  • fresh raspberries (optional)

Richard competed in the 2014 series (Credit: Quadrille) ©Quadrille


  1. Preheat the oven to 180°C/fan 160°C/gas 4. Cut baking parchment discs for the bases of 2 x 20cm round sandwich tins. Butter the tins and lay the papers in.

  2. Break the dark chocolate into a heatproof bowl and set over a saucepan of water on a medium-low heat (the bowl should not touch the water). Once melted, set aside until cool, but not set. Mix the coffee with 3 tbsp of boiling water and set aside to cool.

  3. Put the butter and sugar into a bowl and beat with an electric whisk until light and creamy. Beat in each egg, one by one. If the mixture starts to split, add 1 tbsp of the flour to bring it back.

  4. Sift in the rest of the flour, the cocoa powder and baking powder, then fold them in. Be gentle, but make sure the mixture is fully combined, including any flour at the bottom of the bowl. Pour in the melted chocolate and the coffee and fold in. Divide the batter between the prepared tins, smooth it out and bake for 18–20 minutes.

  5. Meanwhile, make the ganache by breaking the chocolate into a heatproof bowl. Put the cream in a saucepan and bring to the boil. As soon as it’s boiling, tip it into the chocolate and mix. Leave to cool.

  6. Check that each cake is cooked by poking a cocktail stick into the centre: if it comes out clean then it’s cooked; if it’s got cake mix on it, give the cake another 2 minutes before testing again. Take out and set on a wire rack. Once cool enough to touch, pop the cakes out of the tins and return to the rack to fully cool.

  7. Cut each cake in half and save the prettiest layer for the top and set the bottom layer on a plate or cake board. Spread a layer of ganache on the bottom layer, then gently press the next layer on. Build the rest of the layers up, then cover the entire cake with the remaining ganache using a palette knife. Add the raspberries to the top of the cake, if you want. Leave the ganache to set, then eat.

A deliciously seasonal Summer fruit semifreddo recipe – by Nadiya Hussain

Nadiya will go down in history after competing in the 2015 series as having the best reaction to winning Bake Off. EVER. Having now written many cookbooks as well as some novels, Nadiya now fronts her own TV show. She knows what she's talking about!

She said: "This is my take on a summer pudding. I like to use frozen berries that I’ve got stashed away, this is the perfect way to use them up. This is not only delicious to eat but really beautiful to cut into."

Fancy trying this semifreddo? (Credit: Michael Joseph) ©Michael Joseph

Serves 6


  • 400g frozen mixed summer fruits

  • 100g caster sugar

  • 3 tablespoons water

  • 7 slices of white bread (about 170g), crusts removed, halved lengthways

  • 600ml double cream

  • 2 tablespoons golden syrup

Nadiya's reaction to winning was priceless (Credit: Michael Joseph) ©Michael Joseph


  1. Put the frozen fruit, sugar and water into a medium pan and bring to the boil, then take off the heat. You don’t want the fruit to break down too much but you want to extract as much liquid as possible.

  2. Drain the fruit through a sieve, making sure to catch all the liquid in a bowl. Use the back of a spoon to push through as much liquid as possible. Then leave the liquid to cool completely.

  3. Line a 20cm round Pyrex dish with cling film.

  4. Dip each piece of bread quickly into the fruit juice mixture and place around the edge of the dish vertically, slightly overlapping each piece with the next to prevent leaking. Do this all around the edges – you should have one piece left. Break that piece down to size, then dip it in the fruit juice and place it in the base of the dish. Set aside.

  5. Whip the double cream to soft peaks, then add the golden syrup and mix well. Add the fruit and just ripple through gently.

  6. Put the cream mixture into the lined bowl and spread it level on top. If any of the bread pieces come up higher than the top of the cream, simply fold them over. Cover the top with cling film and place in the freezer for 3 hours.

  7. To turn out, tip on to a plate and remove all the cling film. Cut into wedges and serve.

Cute mini doughnut muffins – by Martha Collison

Martha was best known as the youngest contestant to have ever graced the Bake Off tent, competing at the age of just 17 when the show began. She reached the quarter final of the show in 2014, and now has a weekly column in the Waitrose weekend newspaper as well as having released two cookery books.

She said: "Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy process! Doughnut muffins are my solution. Jammy and bite-sized with none of the wait!"

Martha's mini doughnut muffins are to die for! (Credit: Harper Collins) ©Harper Collins

Makes 24 muffins


  • 100g butter

  • 75g caster sugar, plus extra to dust

  • 100g plain flour

  • ½ tsp bicarbonate of soda 50g natural yoghurt

  • 1 egg

  • 1 tsp vanilla extract or vanilla bean paste

  • 1 tbsp raspberry jam 1 tbsp apricot jam

  • You will also need a 24-hole mini muffin tray and two disposable piping bags.

Martha was the youngest ever contestant on Bake Off (Credit: Harper Collins) ©Harper Collins


  1. Preheat the oven to 200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.

  2. Place the sugar, flour and bicarbonate of soda in a bowl and combine.

  3. In a small jug, mix the remaining melted butter with the yoghurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.

  4. Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7–8 minutes or until golden brown and risen.

  5. Meanwhile, spoon the jams into the two piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in caster sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. Enjoy fresh from the oven.

Tasty coconut and white chocolate cookies – by Benjamina Ebuehi

Benjamina competed in last year's series – notably, the last one before the show was moved to Channel 4 from the BBC. The popular contestant is now pursuing a career in food off the back of her Bake Off experience, and hopefully we'll be seeing much more of her very soon! You can never go wrong with cookies...

She said: "My top tip is to use an ice cream scoop to divide up the cookie dough to ensure they bake evenly and are the same size."

You can't go wrong with a white chocolate cookie! (Credit: Benjamina Ebuehi) ©Benjamina Ebuehi

Makes 12 – 15 cookies


  • Bacofoil Non-Stick Structured Baking Paper

  • 220g Plain Flour

  • 1/2 tsp Baking Powder

  • Pinch of salt

  • 60g Unsweetened Desiccated Coconut

  • 125g Caster Sugar

  • 75g Brown Sugar

  • 125g, Unsalted Butter, softened

  • 1 Egg

  • 1 tsp Vanilla Extract

  • 100g White Chocolate Chips, plus extra for decoration

  • Toasted Coconut flakes, to decorate (optional)

Benjamina was on last year's series of Bake Off (Credit: Benjamina Ebuehi) ©Benjamina Ebuehi


  1. Line a baking tray and preheat the oven to Gas Mark 4/160C fan

  2. In a large bowl, sift together the flour, baking powder and salt. Stir in the coconut and set aside.

  3. Cream together butter and sugar until pale and fluffy, then add in the egg and beat.

  4. Pour in the flour mixture, and mix through with a spoon until there are no streaks of flour, mix in the chocolate chips, and you are left with a dough. Scoop out balls of dough and place them on the baking tray with at least 1 – 2 inches between them

  5. Transfer the tray to the fridge and chill the dough for 30 minutes or until firm

  6. Bake for 12-15 minutes until the edges are firm but the centre is still a bit soft, leaving a tasty, gooey middle

  7. Place the cookies on a wire rack to cool completely and then decorate with some melted white chocolate and toasted coconut flakes.

Will you be trying any of these recipes? Which is your favourite? Let us know over on Facebook and Twitter.


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