AVC: How much information did show producers tell you beforehand, like what dish you’d need to focus on that week?

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MC: About a month before we film anything, they’d send a brief each week up to about week nine, apart from the technical challenge—the challenge in the middle they’d always keep a secret right up until we took off the gingham cloth. But the other two recipes we knew, and we had to come up with an idea, so the producers knew that if we were in that week, they’d know what we’d make so they can check there weren’t any clashes, or that we had the ingredients ready. We knew what the challenges were, which made it more painful if you left early in the competition, because you were ready to do the weeks ahead. People always think, “Well, if you knew ahead, surely you’d practice them loads and you’d be really good.” But you never want to get ahead of yourself. When it’s week one, all you practiced was week one. When you’re in week two, all you practiced was week two. You don’t jump ahead and try to perfect your pork pies, because you can’t take anything for granted when you’re in the tent.

AVC: Hosts Mel Giedroyc and Sue Perkins seemed very protective of the contestants. I heard they would sabotage a shot if it showed a contestant in an unflattering light. Are they like den mothers to you?

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MC: They are. The production company is lovely, but there’s always a slight conflict of interest, because the show is happy and lovely, and everyone’s very supportive. But at the same time, they need to film when you’re upset, when you’re angry, all the natural human emotions when things don’t go right. Mel and Sue just don’t want anyone to see that negative side of you when you’re really upset. I remember once when I was really upset over some eclairs. Mel came up to me and started doing a weird dance and singing a song. I didn’t understand what was happening at the time, but looking back, it was her making sure the footage wasn’t able to be used. They’d do that to other people as well. It’s nice to know you had that protection, because it’s overwhelming having your life looked into so deeply. Every little thing you do is critiqued quite harshly, so having them looking out for you in the tent was so lovely, and it really wouldn’t be the same show without them. They really make it with their humor and how they genuinely care about us.

AVC: It really isn’t going to be the same with Mel, Sue, and judge Mary Berry leaving the show. How do you feel about this new iteration of Bake Off with 75 percent of its original cast gone?

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MC: It’s a very mixed feeling. It makes me feel grateful I was part of the original program. I started watching the Bake Off when I was about 12, 13, and I was on it when I was 17. So I grew up being inspired by the program. I’m really pleased I was able to experience it, and I loved every minute of what I got to do and where it’s taken me now, working in the food industry doing something I love every day. It will change, and I just hope the experience for the new contestants will be the same, and that they enjoyed it as much as we did.

AVC: The only holdover on this new Bake Off is judge Paul Hollywood. Were you ever subject to that Paul Hollywood death stare, where he’d look at you silently for a few seconds before telling you how he felt about your bake?

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MC: That is definitely the most intimidating part. He can always go two ways. He does the stare, and then he’ll either go, “That’s the best thing I’ve ever tasted” or “That is disgusting.” And you just don’t know which way he’ll go. I had one of each. There’s this thing he does as well where he takes his finger and he prods into a bread or a cake to see if it’s baked properly. And that’s another intimidating thing.

AVC: And he doesn’t say anything. He just prods, looks at you, and walks away. That seems frightening.

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MC: Mary was different. She’d come along, give you a little wink and a nod.


Martha Collison’s Brownie In A Mug

“This is a recipe for those moments where you absolutely must have a brownie, straight away! I’ve listed the measurements in spoonfuls to make it super quick—you don’t even need scales.”

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Makes 2 mugfuls

3 Tbsp. butter
2 Tbsp. light brown sugar
3 Tbsp. caster sugar
2 Tbsp. cocoa powder
1 egg
2 Tbsp. plain flour
1 Tbsp. dark chocolate chips
Whipped cream and chocolate shavings, to decorate

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1. In a large, microwaveable mug, mix together the butter and sugars. Microwave on high for one minute, making sure to stir halfway through. The sugar and butter will start to melt together.

2. Leave the sugar to cool for a few minutes, then beat in the cocoa powder followed by the egg. Fold in the flour gently; you don’t want too much gluten developing, because it will over-rise and be tough, not chewy.

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3. Transfer half of the mixture into another mug or ramekin (you can refrigerate this and microwave it later or share with a friend!), then sprinkle the chocolate chips over the top of both.

4. Microwave on high for 30 seconds. The brownie will rise and fall a bit while it is cooking and should still be slightly gooey when done. Leave to stand for a few minutes to allow the heat to disperse evenly before enjoying with a large scoop of ice-cream! You could bake this in the oven instead of the microwave at 350 degrees Fahrenheit for five minutes to get the crisp top; just make sure that the mug is ovenproof.

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5. Serve with a big dollop of whipped cream and chocolate shavings, then get stuck in with a spoon!


Recipe reprinted from Twist: Creative Ideas To Reinvent Your Baking. Purchase Twist here, which helps support The A.V. Club.