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For the seventh week the bakers are asked to use cunning creativity to cook desserts free from gluten, sugar and dairy.
This week the bakers get busy with batter, beating up wild waffles, an apple clafoutis and a 60 layer crepe cake.
Cor blimey, guv'nor, it's British Week. Our bakers must make sponges, bakewell slices and a good old pudding fit for a queen.