Paul Hollywood make mincemeat and marzipan crown or couronne for the festive season on The Great British Bake Off Christmas Masterclass.

Paul says: “This French ‘crown’ of bread is chock-full of Christmas ingredients and makes a great alternative to Christmas cake.”

The ingredients for the couronne are: 250g strong white bread flour, plus extra for dusting, 5g salt, 8g instant yeast, 50g unsalted butter, softened, plus extra for greasing, 135ml whole milk and 1 free-range egg, lightly beaten.

For the marzipan: 90g caster sugar, 140g icing sugar, plus extra for dusting, 220g ground almonds, 1 orange, finely grated zest only and 1 free-range egg, beaten.

For the filling and topping: 400g ready-made mincemeat,50g apricot jam, 200g icing sugar, 50g pistachios, cut into slivers and 25g glacé cherries, roughly chopped.