Great British Bake Off Themes & Easy Bake Along Recipes

The Great British Bake Off is back! This year we are really planning on making the most of it and will be watching together as a family. In the past, I have half-heartedly baked along or been inspired to bake something after watching but this year, I am going all in and I am going to bake-along to match the themes. 

Is there anything better than a homemade bake whilst watching Bake Off? The answer, is no. 

I am not a fantastic baker, in fact it is a running joke in my family that my sponge cakes are more like biscuits. I am just a regular mam who can follow a recipe so hopefully my bakes will be easy enough to follow along - do not expect any showstoppers - I will leave this to the experts. 

In 2020, due to COVID 19, the series was filmed across a shorter six week period. The first three episodes have been lengthened to 90 minutes though. I am pleased that Noel Fielding is still a host (we love him) but this year sees Sandy replaced with Matt Lucas who I am sure will be brilliant. 

If you cannot watch live and prefer to binge, the show will air on Netflix in eight parts later this year. 

Anyway, this post will be updated regularly and will feature recipes for you to bake along with and mini reviews of the episodes as we watch them so do bookmark this page and pop back regularly. 

Week One - Cake Week 

Episode One will air at 8pm on C4 on 22 September (clashing with Boris' short address to the nation so we may have to watch on a slight delay - for once I am thankful for adverts so we can catch up). 

The theme of this week is cake week - no spoilers here but we will be enjoying with a slice of lemon drizzle which I baked this morning. 

Lemon drizzle is such an easy cake to make - I have made it loads of times and it has never let me down. It is also a real crowd pleaser and tastes great. 

Lemon Drizzle Cake 

Ingredients (Serves 10-12)

225g unsalted butter
225g caster sugar
4 eggs
Zest of 1 lemon
225g self raising flour

For the topping:

Juice of 1 lemon
80g caster sugar 

Lemon Drizzle Cake Method

1 - Heat the oven to 180C / 160C (fan) / Gas mark 4. Line a loaf tin (I use 8 x 21cm). Beat together the butter and sugar until pale and creamy.

2 - Add the eggs one at a time and slowly mix together. Sift in the flour and add the lemon zest. Stir until combined. 

3 - Pour the mixture into the tin and level with the top of a spoon. Bake for 45 minutes. Use the skewer test to check the cake is done (poke a skewer into the cake, if it comes out clean, you are good to go. If the skewer is covered with cake mix, give it another 5 minutes). 

4 - When the cake is out of the oven, poke holes across the whole cake right down to the bottom using a skewer. Combine the lemon juice and sugar for the topping and spoon over the cake while it is still warm. The mixture should sink into the holes and leave a think sugar topping on top of the cake. 

Leave to cool on a wire rack and cool. Serve in slices with a brew of your choice. Enjoy. 

Week Two - Biscuit Week 

We LOVED Week One. How hilarious were those celebrity bust cakes? It was the laugh we all needed. Absolutely loved the  Fly/Pineapple Upside Down Cake drama too. How mortified would you be? It was like ice cream gate all over again. 

Thanks for all your biscuit suggestions. I decided to go with the kids request of homemade Millies Cookies. 

Tune in to #GBBO tonight (Tuesday) at 8pm on Channel 4 to see how the bakers get on with biscuit week. 

Homemade Millies Cookies Recipe


125g Unsalted Butter
115g Soft Brown Light Sugar 
110g White Caster Sugar 
1 Medium Egg
1 tsp Vanilla Flavouring
220g Self Raising Flour (Sifted)
A pinch of Salt
200g Chocolate Chips / Broken up chocolate of your choice (Mars Bars are supposed to be good)


1 - Preheat your oven to 200C (180 fan) and line two baking trays.

2 - Cream together the butter, white & brown sugar until fluffy. Add the egg and vanilla flavouring and mix well. 

3 - Add the flour and salt to the mixture, stir until a dough is formed and then fold in the chocolate chips.

4 - Roll the mixture into small balls (the size of a walnut) and place them on your baking tray. Flatten slightly and leave space between the balls as they will expand. 

5 - Bake for 7-9 minutes and then allow to cool slightly before transferring to a wire rack. Do not be tempted to leave the cookies in for longer if you want s soft squidgy cookie!

 They can be stored in a container for up to 4 days. My lovely friend Sprog on the Tyne messaged to say you can freeze the dough balls too and bake for 15 minutes direct from the freezer. Amazing! I am definitely going to give this a try soon. 

These are honestly so easy to make and taste so good! They turned out lovely and soft, just how I wanted. 

Week Three - Bread Week 

This week we have decided to make these Tear-and-Share Cheese & Garlic Rolls from BBC Good Food. No photos yet as I want it to be fresh out of the oven in time for Bake Off so have not made ahead. 

Jack wanted to get involved with this one and he always complains that I take over when we bake together so I stood back and let him do it all (with a little supervision when using the hob).

Our dough is proving for a couple of hours now.....

Fingers crossed it turns out ok! I will share a photo of the final result on social media later tonight. 

Week Four - Chocolate Week 

I might make brownies as I just haven't been able to perfect my recipe but as always, I am open to suggestions......

Other baking recipes you may like


1 comment

  1. It says a lot about me that I recognise that Black Forest Gateaux as the Broadchare's from Oktoberfest week.


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