Voice-over: "The pressure is on for David to deliver with his signature bake - a pear and walnut pudding with a topping of caramelized nuts."

David: "These pears, which have been baked in some orange and some wine, some sugar, then build up a little sort of, well, of pears there and then put the whole thing upside down. So you should then see a nice walnut top and then when you cut into it, you'll have the pears on the top and then sort of a little well of pears which have been done in the wines."

Voice-over: "True to form, David is courting danger by adding fresh fruit to his pudding."

Paul Hollywood: "If you've got a basic sponge mixture and you're adding fruit to it, you're essentially adding moisture to that sponge as you bake it, the moisture from that fruit is going to go into the sponge and then it's knowing when that sponge is actually cooked with the moisture from the fruit or is it undercooked and it's finding that balance between the two."