Cumbrian baker Abbi Lawson wowed the judges with her custard creams, coming top in the technical challenge in this week’s Great British Bake Off.
Pretty well perfect was how judge Prue Leith described Abbi’s biscuits, which she said were better than a commercial custard cream.
Abbi started the show by drawing inspiration from time spent living in Tunisia as a child when it came to creating mouthwatering marshmallow biscuits.
While rustling up her biscuits, Abbi, of Tebay, told Bake Off presenter Noel Fielding about her unusual fitness hobby of aerial hoop – which involves hanging upside down in a hoop, and which she said she does in a barn on a farm.
Her teacakes, containing flavours of Tunisia, drew compliments from the judges Paul Hollywood and Prue Leith, who said they were messy but exciting and attractive.
In the showstopper section of the hit Channel 4 show, which draws viewing audiences of millions, bakers were asked to create a biscuit display depicting their favourite meal.
Abbi opted to create a dim sum feast complete with steamer basket and fortune cookies, reflecting her love of Chinese food.
Judge Paul Hollywood said she had made a decent job of creating the biscuit illusion and complimented her flavours.
Abbi’s performance was enough to see her through to next week, when the challenges will all be bread-based.
