You can’t make The Great British Bake Off without cracking a few eggs… 1,600 of them to be precise.
Nor did this year’s amateur bakers skimp on the flour. Over the course of the series, they’ll use 20 types between them, racking up 130kg on the scales. But that’s nothing compared to the sacks of sugar required for their creations: 150kg in total, creamed with 95kg of butter.
Sadly, we cannot tell you how much of that was guzzled by hosts Sue and Mel.
Chart courtesy of Radio Times designer and Bake Off enthusiast Julia Noakes. (She makes a mean carrot cake too.)
GBBO judge Paul Hollywood will be talking all things baking at Radio Times Festival in September. You can buy tickets here.