Host: "For your signature challenge, Prue and Paul would love you to make a Bedfordshire clanger.  It's a bit like a Cornish pasty, except this was for a farm workers lunch, as opposed to a tin miner's lunch. Made from suet pastry, your clanger should be sweet at one end, savory at the other, with a sneaky pastry wall, dividing the two, The judges would like your take on this traditional recipe. Any flavors that you like.

Paul Hollywood: "The clanger. It's a bit like a Cornish pasty, except it's long and thin and sausage shaped, because it has to contain two fillings. One of the dangers is getting the fillings right so that they're not too wet and will leak out. The other danger is trying to overcompensate for that, and so they'll make their fillings too dry. You don't want a stodgy clanger."

Prue Leith: "The key thing about the clanger is the pastry itself. It must be made with suet. If the pastry is too flimsy and it breaks apart, it indicates that they haven't worked the dough enough over mix to be like rubber and you'll break your teeth getting into it. It's finding that balance between the two."