Norman Calder became a cult hero last year, with his amazing culinary contraptions, simple-but-stunning bakes and use of pesto. Since leaving the tent in the fifth week of Series 5, he's been teaching at a local cookery school and has been in demand as a public speaker.

He gave us an update on the progress of his book, his latest gadget and what he would have brought to the judges' table had he made it to European Cakes Week.

Image source, Love Productions

You were hugely popular with the audience, with online articles popping up everywhere in your honour...

I was very impressed with the support and following I received after appearing on the Bake Off. If I’d had any idea of how popular I would become I may have tried a bit harder to do better in the competition.

You brought some amazing gadgets to the tent, have you invented any more since last year?

The only other gadget I have developed is a device for separating egg yolks from the whites.

What have you been up to since the series was on air?

Since the series was aired I have appeared at numerous charity functions and have done quite a few demos at agricultural and food shows. Being retired I have been able to devote time to these without too much trouble.

I have definitely baked more and been a wee bit more ambitious with my baking, and am currently still working on my book which is mainly biographical, with quite a few recipes included. I am about halfway through this exercise and have no idea when I will finish or whether it will ever publish.

Image source, Norman Calder

What's your Signature Bake of the moment?

My current Signature Bake is the one I should have done in week 6 of the Bake Off, but unfortunately they sent me home. It is for a European-yeasted Cake - a Savarin cake - flavoured with orange syrup and Cointreau, and finished off with fresh cream and raspberries.

If I am asked to give a talk I almost always bring along one of these cakes as they seem to impress people.

Follow Norman on Twitter, external

Give Norman's farthing biscuits recipe a try with BBC Food

Read Buzzfeed's 2014 homage to Norman, external

Another of the incredible viewer bakes, this time from Amy in Scotland, whose attempt to make a sweet mincemeat tart went seriously wrong...

Image source, Amy from Scotland

Johnny Shepherd made it to the final six of the very first Bake Off, but didn’t call it quits on leaving the tent. Instead, he’s earned the nickname 'Mr Pudding' in his home town of St Albans for his sweet treats, which he began selling from his very own ‘Pudmobile’ and has led to his debut cook book, Puddings, which will be released in March 2016.

So with so many delectable recipes to choose from, which does the dessert maverick call his Signature Bake? We managed to stop drooling long enough to ask (you’re welcome).

Image source, Johnny Shepherd

You were in the first ever series of The Great British Bake Off – how did you discover it and what made you enter?

One day I was innocently browsing the BBC website seeking a spot in the Question Time audience when I came across a link to ‘want to be Britains next best baker?’ or something like that. At the time I was working my notice period having already decided that it may be quite fun to own a pudding business, with not much else to do. So I applied, met Mary Berry, and made a big mess in the tent.

What was the highlight of the tent for you?

The overall comradery is very special. We were the only series where the tent moved, and therefore there was lots going on in and outside the tent! Hanging out with Sue Perkins at the airport ahead of flying to Scotland was fun!

Tell us about the Pudmobile!

Ahah! Yes, the Pudmoble! It's a very small mobile, with four wheels, holding a lot of pudding. And this pudding is sold to hungry, tired and (often) late commuters returning home from The City. We now have two Pudmobiles and a pudding restaurant, and hope to have two more restaurants this time next year.

Image source, Johnny Shepherd / The Pudding Stop

Finally, what would you say is your Signature Bake?

All puddings, but I would be very happy only ever eating slightly warmed fruit crumble cake (with whatever fruit is in season) with an over-sized jug of homemade custard everyday for the rest of my (now inevitably shortened) life!

Salivate over Johnny's puddings on Instagram, external

Find crumble recipes on the BBC Food website

Oh to be a fly on the wall in that room!

We want you to send us your delicious home baked wonders using the hashtag #GBBO so we can share them with the nation.

Here's some of our favourites so far...

And one familiar face has been getting in on the baking action... Save us a slice, Chetna!

Image source, Many Faces of Nadiya

It's not just Nadiya's baking skills that have captured the imagination of the Great British Baking public. This blog, external celebrates the full range of her facial expressions throughout the series!

And here's one more for the collection from early this morning...

Since reaching the Series 2 final, Mary-Anne Boermans has continued to tackle complex and classic recipes with gusto. She regularly updates her hugely popular blog, publishing recipes that put creative spins on classic creations and has written an award-winning book on forgotten British bakes. She's currently working on completing her second book about reviving traditional savoury recipes and is hoping to see more of our national baking heritage on our TV screens.

We picked Mary-Anne's brains about how the Bake Off has transformed over the years, and how taking part in 2011 changed her life...

Image source, Mary-Anne Boermans

How do you think this year’s finalists will be feeling as they take on their last challenges?

I've no doubt that they will be feeling nervous. I was lucky enough not to be struck with nerves for most of the competition, and was happy just enjoying the experience. However, on the morning of the final, even I was suffering with butterflies in the stomach, because by then it's down to the wire, last chance saloon and all that, and you want to do the very best that you can.

Do you think Bake Off has changed since your time in the tent?

Definitely. The skill level has certainly risen over the years. When I added some orange squiggles to my chocolate mousse cake half-way through Series 2, it caused quite a stir. Now contestants are baking multi-coloured patterns and extravagant designs from the very start. And it's the same across the board with all the different baking challenges.

Image source, Mary-Anne Boermans

And finally, what would you say is your Signature Bake of the moment?

I am fiercely proud of my Ploughman's Loaf, external - my first original recipe, which I created solely for the Bake Off - but I'm going to say my Signature Bake is...

The next one.

Because who knows what exciting things lie ahead? There's always something new to discover.

Find out more about Mary-Anne and discover recipes on her blog, external

Follow Mary-Anne on Twitter, external

Discover Mary-Anne's Series 2 recipes on the BBC Food website

An Extra Slice has been asking viewers to send in their baking triumphs and tragedies using the hashtag #ExtraSlice and we couldn't resist celebrating them in all their burnt, broken glory...

Image source, Adam / Love Productions

Last year, Chetna Makan inspired the nation with her exotic spice-laden flavour combinations, fast becoming a household name. Now she’s prolific on social media, delighting her followers with beautiful culinary snaps, and has been working on her first cook book, to be released next year.

Naturally, we couldn't resist asking her to help us get a bit more adventurous in the kitchen!

Image source, Love Productions

What’s it like to bake inside the iconic Bake Off tent?

It was quite surreal to walk into the tent for the first time and it was much more than what I had imagined it to be. After week one it was like baking at home.

Do you ever reunite with your fellow Series 5 bakers?

We are all very close to each other and became close friends through the process. We meet every few months with our families. 

Do you have any tips for anyone who’d like to be more adventurous with their baking, but isn’t sure where to start?

Always start with getting the basics right, once you have done that you can add your flavours to it. Don't be afraid, you will only find out once you try.

What have you been up to since filming ended?

I have finished writing my first book The Cardamom Trail, which is out in April 2016. I have also started my own YouTube channel called Food with Chetna where I share a new recipe every week. I am also out and about a lot doing demos and talks at food festivals.

Follow Chetna on Twitter, external

Watch videos and view recipes on Chetna’s website, external

Find Chetna’s Bake Off recipes on the BBC Food website

... Not strictly Bake Off, but apparently the year's biggest TV event will be followed by another eagerly anticipated moment, if writer and actor Mark Gatiss is to be believed...

BBC News have created profiles of all three finalists, including their highs, lows and best quotes. Perfect if you're needing a bit of a refresher (or just can't get enough of the fab three), ahead of the 8pm kick off time!

Read more about the finalists from across the internet:

• A guide to the finalists by The Independent, external
• Series 5 baker Richard Burr assesses the final three for the Radio Times, external
• The Guardian's summary of tonight's competition, external

And in case you missed it, here's the trail for the Final!

Series 5's Richard Burr has been working with CBBC to get kids into the kitchen. We'll be hearing a bit more about what Richard's been up to in the past year shortly, but until then, why not feast you eyes on his amazingly fun bakes and the accompanying recipes?

• Discover Richard's exclusive recipes on the CBeebies website
• Read Richard's top tips for brilliant bakes on the CBeebies Grown-Ups blog
• Look inside the CBeebies Cake Tin on Facebook, external

Good evening, and a very warm welcome to you all. (Very warm, in fact - we think there's a few ovens around the nation heating up in anticipation of tonight's Final!)

We've donned our Mary Berry bomber jackets, have a selection of iced buns on the go and we can't wait to see the comments you send to us using the hashtag #GBBO. We want to find out what you really think of every morsel from the marquee, but we're also keen to see what you've been cooking at home, so please send your photos - yummy looking or otherwise - our way.

Before the main event kicks off at 8pm on BBC One (which you can also watch by clicking on the live coverage tab above and selecting The Final from the episodes), we'll be reuniting you with bakers from the past and reminding of you of some of our favourite funny audience bakes from BBC Two's An Extra Slice.

Image source, Love Productions