The Great British Bake Off has come under fire after this year's final featured a notoriously difficult technical challenge: double-baked Stilton soufflés with biscuits, to be completed in under 70 minutes. Contestants struggled visibly, with one admitting she had never made a roux and another unfamiliar with a bain-marie. The result was a series of collapsed soufflés and underbaked crackers, leading viewers to question whether the show has become too difficult and cruel.
A review of past final technicals reveals a mixed picture. Early years featured challenges like sachertorte (2011) and fondant fancies (2012), which experts consider manageable. However, 2014's requirement to produce 12 each of Victoria sandwiches, tarte au citron, and scones in under two hours drew criticism as 'brutal and unkind' from chef Jeremy Lee. The 2015 mille-feuilles with fondant icing was described as 'very, very hard' by Regula Ysewijn, a judge on the Belgian version of the show.
Despite the backlash, some defend the difficulty. Ysewijn notes that her team considered soufflés this year too, emphasising the show's educational purpose: 'You want people at home to learn something from it.' She insists challenges are tested by amateur bakers to ensure they are not impossible. However, critics argue the problem lies not with the tasks but with the judges, Prue Leith and Paul Hollywood, whose comments have been perceived as lacking warmth.
