The sixth series (Season 3 on PBS, or Collection 3 on Netflix in the US) of The Great British Bake Off first aired on 5 August 2015, with twelve contestants competing to be the series 6 winner. Mel Giedroyc and Sue Perkins presented the show, and Mary Berry and Paul Hollywood returned as judges. The competition was held in the ground of Welford Park, Berkshire for a second year. The series was won by Nadiya Hussain, with Tamal Ray and Ian Cumming finishing as runners-up.
The sixth series was broadcast as the third season on PBS in the United States.
Bakers
Baker Age Occupation Hometown Links Alvin Magallanes37 Nurse Bracknell, Berkshire Dorret Conway53 Accountant Penwortham, Lancashire Flora Shedden19 Art Gallery Assistant Dunkeld, Perth and Kinross Ian Cumming41 Travel Photographer Great Wilbraham, Cambridgeshire Marie Campbell66Retired Auchterarder, Perthshire Mat Riley37 Firefighter London Nadiya Hussain30 Full-time Mother Leeds / Luton Paul Jagger49 Prison Governor Swansea, Wales Sandy Docherty49 Child Welfare Officer Yeadon, West Yorkshire Stu Henshall35 Professional Musician Guildford, Surrey Tamal Ray29 Trainee Anaesthetist Manchester Ugnė Bubnaityte32 PA and Administrator Woodford, London / Vilkaviškis, Lithuania
Results summary
+ Elimination chartBaker12345678910 Nadiya SAFE SAFE SB LOW SB SB WINNERIan SAFE SB SB SB SAFE SAFE SAFE LOW Runner-upTamal SAFE SAFE SAFE SAFE SB Runner-upFlora SAFE SAFE SAFE LOW SAFE LOW OUT Paul SAFE LOW LOW SAFE LOW OUT Mat SAFE LOW SAFE SAFE SB OUT Alvin SAFE SAFE LOW SAFE OUT Ugnė LOW SAFE SAFE SAFE OUT Sandy SAFE SAFE OUT Dorret LOW LOW OUT MarieSB OUT StuOUT
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Episodes Colour key:
Episode 1: Cakes For the first signature challenge, the bakers were given 2 hours to make a Madeira Cake, which was chosen as an "easy" challenge for the bakers. The cake should have a dome and a crack on top, though Mary stated the cake should not differ too far from the original. For the technical challenge, the bakers had 1 hour and 45 minutes to make Mary Berry's recipe for a Walnut Cake, which should have three layers, a meringue coating, and caramelised walnuts. For the showstopper, challenge the bakers had hours to make a Black Forest Gâteau. The bakers were tasked with making a cake that should be extravagant and should "impress" Mary and Paul. BakerSignature(Madeira Cake)Technical(Walnut Cake)Showstopper(Black Forest Gâteau)Result Alvin Orange Vanilla and Fig Madeira Cake 2nd Black Forest Gateau Dorret Madeira Cake with Candied Lemons 5th Enchanted Forest Gateau Flora Blood Orange Madeira Cake 6th Black Forest Gateau Ian Somewhere West of Madeira Cake 8th Black Forest Cherry Tree Marie Zingy Citrus Madeira Cake 3rd A Walk in the Black Forest Mat Gin and Tonic Madeira Cake 7th Black Forest Gateau Nadiya Orange and Green Cardamom Madeira Cake 12th Quadruple Chocolate Black Forest Gateau Paul Lemon, Ginger and Caraway Seed Madeira Cake 10th Black Forest Chocolate Creation Sandy Madeira Cake with Almond Liqueur and Chopped Apricots 9th Black Forest Gateau Stu Marley Madeira Cake 11th Purple Forest Gateau Tamal Pistachio and Rose Madeira Cake 4th Black Forest Gateau in a Chocolate Shell Ugnė Lemon and Thyme Madeira Cake 1st Falling Cup Gateau
Episode 2: Biscuits For the signature challenge, the bakers were given 2 hours to bake 24 identical biscotti of any shape, flavour or size. In the technical challenge, they were required to make 8 arlettes, which are high-end light delicate cinnamon-flavoured biscuits, in hours. For the show stopper, they were set the challenge of making 36 biscuits to be presented in a biscuit box made of a different kind of biscuit mix. They were given 4 hours in this challenge. BakerSignature(24 Biscotti)Technical(8 Arlettes)Showstopper(36 Biscuits and an Edible Biscuit Box)Result Alvin Jackfruit, Pistachio and Macadamia Biscotti 6th Gingerbread Box filled with Brandy Snaps Dorret Almond and Apricot Biscotti with Amber Sugar Crystals 1st Box of Frogs Flora Wedding Biscotti 2nd Honey and Earl Grey Tea Box Ian Orange, Rosemary and Almond Biscotti 3rd Sandwich de la Confiture Marie Biscotti Italiano 11th Russian Box Mat Pistachio, Cranberry and White Chocolate Biscotti 5th Gingerbread Fire Engine Nadiya Coconut, Fennel and Pistachio Biscotti 9th Box of Fortunes Paul Chocolate, Hazelnut and Fig Biscotti 10th Memory Box Sandy Chocolate Chunk and Hazelnut Biscotti 4th Sundried Tomato Cheese Biscuit Box Tamal Cinnamon, Maple and Cranberry Biscotti 8th Chessboard Box Ugnė White Wine Biscotti 7th Baby Climbing into the Cookie Box
Episode 3: Bread In their signature challenge, the bakers were given hour to make 2 quick breads to be made free-form (i.e. not in a tin). For the technical challenge, Paul set the bakers the challenge of baking 4 identical crusty baguettes in hours. For the showstopper challenge, the bakers needed to make a 3D bread sculpture in 5 hours, using three types of dough, and one of them should be filled. BakerSignature(2 Quick Breads)Technical(4 Baguettes)Showstopper(3D Bread Sculpture)Result Alvin Prosciutto, Manchego and Balsamic Onion Soda Breads 4th Cornucopia Dorret Walnut and Stilton Soda Breads 6th Unmade Bread Flora Fig and Hazelnut Rye Breads 2nd Herb Couture Ian Wild Garlic Pesto Soda Breads 1st Flour Power Mat Jalapeño, Mexican Cheddar and Smoked Salt Soda Breads 8th Curry Inspired Brighton Pavilion Nadiya Mexican Bread with Warm Tomato Salsa 9th Snake Charmer's Basket Paul Cranberry and Orange Sweet Soda Breads 10th King of the Jungle Sandy Soda Breads with Smoked Bacon and Onion 7th Basket of Bread Flowers with a Walnut and Blue Cheese Centre Tamal Fig, Cheese and Walnut Breads 3rd Breadcycle Ugnė Chocolate Quick Breads with Salted Caramel Sauce 5th Easter Basket
Episode 4: Desserts For the signature challenge, the bakers had 2 hours to make 12 crème brûlées. The brief specified that the custard must be set and that the bakers were not allowed to use a blowtorch to caramelize the top. For the technical challenge, the bakers had 4 hours to make a Spanische Windtorte. This dessert had two types of meringue, Swiss and French, designed into a circular box and filled with cream and fruit. Three tiers of sweet cheesecakes were set as the showstopper. The structure must be self-standing, have unique flavors and be completed in hours. BakerSignature(12 Crème Brûlées)Technical(Spanische Windtorte)Showstopper(Three-Tiered Cheesecake)Result Alvin Blackberry Crème Brûlées 9th Tower of Fruits Cheesecakes Flora Rhubarb and Ginger Crème Brûlées 3rd Elderflower and Granola Cheesecakes Ian Pomegranate Two Ways Crème Brûlées 4th Trio of Spicy and Baked Cheesecakes Mat Coconut Crème Brûlées 7th Chocolate Bar Cheesecakes Nadiya Cinnamon Tea Crème Brûlées 8th Fizzy Pop Cheesecakes Paul Almond Crème Brûlées 1st Berry Cheesecake Tower Sandy Pontefract Crème Brûlées 6th Cassata, Whisky and Orange & Apple Pie Cheesecakes Tamal Rhubarb and Ginger Crème Brûlées 5th Mango, Hazelnut and Rosemary Cheesecake Trio Ugnė Marula Fruit and Coffee Liqueur Crème Brûlées 2nd Lime, Coconut and Hazelnut Cheesecakes
Episode 5: Alternative Ingredients This episode has a theme of using alternatives for ingredients usually used in baking. For the signature bake, the bakers were given the challenge of baking a cake, but without using sugar. They were given hour for the bake. For the technical bake, the challenge was to make 12 identical gluten-free pita breads in 2 hours. In the showstopper, the bakers needed to make an ice-cream roll using dairy-free ice-cream. They were given hours for the bake. BakerSignature(Sugar-Free Cake)Technical(12 Gluten-Free Pita Bread)Showstopper(Dairy-Free Ice-Cream Roll)Result Alvin Pineapple Upside Down Cake 8th Buko Pandan, Mango and Passion Fruit Ice Cream Roll Flora Pistachio, Apple and Cardamom Madeleine Cake 3rd Chocolate and Pear Bûche Ian Honey and Flowers Cake 5th Dessert Island Mat Sugar Free Carrot Cake 4th Raspberry & Coconut Ice Cream Roll Nadiya Naked Blueberry and Caraway Crunch Cake 1st Chocolate and Strawberry Lime Ice Cream Roll Paul Carrot & Pecan Cake 2nd Island Getaway Tamal Honey and Grapefruit Polenta Cake 7th Passion Fruit and Pineapple Ice Cream Roll Ugnė Chocolate and Hazelnut Sugar-Free Cake 6th Chocolate, Peanut Butter and Grape Jam Roll
Episode 6: Pastry For this week's signature challenge, the bakers had to make a Frangipane tart in 2 hours with the brief being that it must be open-topped and must be shortcrust pastry. In the technical, the bakers had to make 12 Flaounes, a cheese filled pastry made in Cyprus. They had 2 hours. Vol-au-vents were set as the Showstopper – the bakers had to make 2 types, all using their own puff pastry – in 3 hours and 45 minutes. BakerSignature(Frangipane Tart)Technical(12 Flaounes)Showstopper(48 Vol-au-vents)Result Alvin Plum Frangipane Tart 6th Smoked Salmon En Croûte and Vermouth Chicken à la King vol-au-vents Flora Apricot and Rosemary Frangipane Tart 2nd Asparagus and Parma Ham and Praline and Chocolate vol-au-vents Ian Pear and Raspberry Frangipane Tart 3rd vol-au-vents Terre et Mer Mat Piña Colada Frangipane Tart 1st His 'n' Hers vol-au-vents Nadiya Bay Leaf, Rong Tea and Pear Tart 4th Bengali Korma and Clementine with Cod vol-au-vents Paul Christmas Frangipane Tart 5th Savoury and Sweet Bouchées Tamal Spiced Pear Frangipane Tart 7th Fennel and Rosemary Pulled Pork and Chicken and Coriander vol-au-vents
Episode 7: Victorian For the first challenge, the bakers had 3 hours to make a raised game pie. The pie must have thin hot water crust pastry and must be very ornate, as most game pies from the era were. For the technical challenge, a tennis fruit cake was set for the bakers. The bakers were given 3 hours to make a fruit cake, with royal icing, sugar paste, and gelatine. A Charlotte Russe was set as the showstopper. To be done in hours, the bake usually has ladyfingers around jelly and a sponge – with flavour and decoration being key. BakerSignature(Raised Game Pie)Technical(Tennis Cake)Showstopper(Charlotte Russe)Result Flora Game Pie with Shallot and Apple Chutney 4th Raspberry, Pomegranate and Champagne Charlotte Russe Ian Roadkill Pie 5th Victoria's Crown Charlotte Russe Mat Raised Venison and Pigeon Pie 6th Strawberry Charlotte Russe Nadiya Aromatic Raised Game Pie 1st Mango and Raspberry Charlotte Russe Paul Not a Boaring Pie 2nd Charlotte Rose Tamal Middle Eastern Game Pie 3rd Spiced Blackberry, Raspberry and Cardamom Charlotte Russe
Episode 8: Pâtisserie (Quarterfinals) In the first quarter-final challenge, the bakers had to make 24 cream horns, 12 of each flavour, using either puff, rough puff or flaky pastry, in hours. Mary Berry's recipe for 9 mokatines was set as the technical challenge. They are small, delicate genoise sponges filled with a coffee buttercream that are meant to be attractive, as if "in a pâtisserie window", and only had 2 hours. Religieuse à l'ancienne were set as the showstopper challenge. They are large éclairs, stood upright with no dowelling, and decorated with buttercream. They were given 4 hours. Although the towers were left to stand for two hours after the challenge as traditional religieuse would have been left for such time, some of the towers began to collapse or lean upon being presented to Mary and Paul. BakerSignature(24 Cream Horns)Technical(9 Mokatines)Showstopper(Religieuse à l'ancienne)Result Flora Peach & Lemon Thyme and Smoked Almond & Butterscotch Cream Horns 3rd Lime & Basil and Coconut & White Chocolate Religieuse à l'ancienne Ian Mont Blanc & Black Forest Gâteau Horns 2nd Nun with Hidden Passions Nadiya Rose Pistachio and Mocha Hazelnut Horns 1st Bubble Gum and Peppermint Cream Religieuse à l'ancienne Paul Café Tipple & Banana Crunch-away Horns 5th Religieuse à l'ancienne Tamal Lime & Mascarpone and Malt Cream Horns 4th Passionfruit & Mango and Pistachio & Raspberry Religieuse à l'ancienne
Episode 9: Chocolate (Semifinals)