Peterborough's Great British Bake Off winner shares his favourite festive bake!

Stanground’s Matty traded the classroom for the tent this summer with extraordinary success, impressing both Prue and Paul to be named this year’s winner of the Great British Bake Off.

In the lead up to Christmas, the Peterborough Telegraph has been speaking to Matty and asked him to share one of his favourite festive bakes with readers.

Ever year, Matty’s family are treated to his special tiramisu and he will also giving the signature Bake Off chocolate cake topped with raspberries a Christmas twist for the big day.

Another firm Christmas favourite of Matty’s is his lemon tart, for which he has shared the recipe so you too can make

Matty’s signature Lemon Tart

Ingredients:Pastry-120g unsalted butter80g icing sugar3 egg yolks250g plain flour2 tbsp waterZest 1 lemon

Lemon cream-5 medium eggs160g caster sugar100ml lemon juiceZest of 4 lemons150ml double cream

1. Make pastry; cream butter, lemon zest and sugar together and add 2 egg yolks (reserve 3rd for glazing later). Add flour and rub together until you get fine crumbs. Add water and bring together to dough ball; knead dough until just together

2. Roll into ball and flatten slightly, cover in cling film and put in fridge for half hour

3. Lightly flour surface, roll into large enough circle to fill tart tin. Place pastry into tin, and use piece of excess pastry to push into cavities of tin

4. Prick with fork and put in fridge for another half hour

5. Line and fill pastry with baking beans and blind bake for 10mins at 160 degree C. Remove lining and bake for further 20mins. Brush remaining egg yolk around the pastry and bake for a further minute

6. Make lemon cream; Mix together eggs, sugar, lemon juice and zest. Add cream and combine and place into jug.

7. Turn oven down to 140 degrees C. Pour lemon cream into pastry and bake for 25 minutes! There should be a slight wobble in the middle when you take it out.

8. Leave to cool fully, dust with icing sugar, eat!