"Welcome, bakers. Six have become five. And here we are in Bakewell. It's time now to ask that classic British question, what's for pudding? And this is the answer. You're going to make your own classic signature pudding."
"So you have got to create puddings that you either steam or bake in the oven. We're looking to you guys to reinvent the classic great British pudding. So you got two and a half hours. Get baking."
Mary Berry: "In the signature challenge, the contestants have free reign to make any type of baked pudding they wish. It's a chance to flex their baking muscles and demonstrate some flare and creativity."
Mary Berry: "It's got to be something that isn't a straight pudding that we all know and recognize. They've got to do a little twist to it and it's got to be perfect of its type."
Paul Hollywood: "You've got to have a core knowledge of that classic pudding to start with. If you haven't got a core knowledge and try and be clever and start adding all sorts of flavors, you're going to be in big trouble."
Tips we heard about making a great English Pudding
"The secret to a good sponge pudding is to cream the basic ingredients of butter and sugar together until they're light. Then slowly add the eggs, making sure they're combined evenly before carefully folding in the flour over. Mixing should be avoided as this bursts the air bubbles and can result in a heavy sponge."
