Britain's most-watched show, "The Great British Bake Off," has revealed its line-up of hosts and judges as it prepares to launch on its new channel, Channel 4, which outbid the BBC for the U.K. rights to the cooking series last year.
Restaurateur, food writer and novelist Prue Leith will be joining Paul Hollywood as judge on the show, which will be hosted by comedian-writer Sandi Toksvig, and comedian-actor Noel Fielding. Twelve amateur bakers will compete in the eighth season of the show.
RELATED: Best desserts from Europe:
Best desserts of Europe
Best desserts of Europe
A cone-shaped pile of choux pastry balls wrapped in threads of caramel. Typically served at weddings.
A large pretzel-shaped puff pastry commonly topped with almonds and icing in Luxembourg. During Lent, there is a festival called 'Pretzel Sunday' where men give their girlfriends pretzels to symbolize two lovers arm in arm.
Layers of chocolate sponge cake wedged between sheets of whipped cream and chopped cherries. It is decorated with more cherries, more whipped cream, and chocolate shavings.
Shell shaped filled pastries filled with ricotta native to Italian cuisine, especially from Naples.
Sweden: Princess cake
A dessert made with layers of pastry cream, sponge cake and whipped cream. It is traditionally topped with green marzipan.
Patterned waffle cookies made on a decorated, two-sided iron to give that luxurious texture. Krumkake is traditionally eaten after Christmas Eve dinner. It can be eaten plain or with whipped cream and fruit.
Sweetened, puréed chestnut dessert piled on a meringue base and topped with whipped cream.
Portugal: Pasteis de Nata
Sweet egg custard baked in puff pastry crusts.
Belgium: Liege waffle
Waffle made from a thick batter that resembles bread dough. Pearl sugar is mixed into the batter, which caramelizes as it cooks.
The Netherlands: Poffertjes
Tiny pancakes made of buckwheat and yeast that are baked in a cast iron pan. Typically served with butter and powered sugar.
Spain: Churros con chocolate caliente
Fried pastry dough in long prism shapes that can be dipped in thick hot chocolate or eaten on its own. Churros are typically eaten for breakfast in Spain, but you can find them around the clock.
Crepes that are typically filled with whipped cream or yogurt and topped with fruit. Cherries are shown, but Icelandic people love their rhubarb jam.
Butter-based biscuit that is typically served at Easter. It is hand-shaped and glazed with an egg wash. They are frequently topped with sesame seeds.
Ireland: Bread pudding
Warm and hearty, the bread pudding is steamed to achieve a custardy inside and crispy, crusty outside.
Sweet dessert bread spiced with crushed cardamon seeds and occasionally raisins. Eat with coffee!
United Kingdom: Eton Mess
Traditional English dessert consisting of pieces of meringue, cream, and strawberries. The sweet treat is named after Eton College, a secondary school that popularized the dish.
Round pancakes made of wheat flour. Batter is poured into little cast iron well pans and turned with a metal knitting needle. Traditionally cooked with apple slices inside, they are now served with jam.
Austria: Linzer torte
A buttery, nut-flavored pastry base, topped with a thick layer of jam and a lattice crust.
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On the BBC version of the show, which ended its run in October with a record 14 million viewers, Hollywood was a judge alongside Mary Berry. The hosts were Mel Giedroyc and Sue Perkins. Berry, Giedroyc and Perkins reportedly opted to leave the show.
Channel 4 chief creative officer Jay Hunt said: "Paul and Prue have huge amounts of expertise and warmth. I'm looking forward to seeing them putting our great new bunch of amateur bakers through their paces. Sandi and Noel bring a fresh wit and quirkiness to the tent."
Creator and executive producer for Love Productions Richard McKerrow said: "We are honored to have the esteemed Prue Leith join Paul as judge on 'GBBO' and know that Sandi and Noel will bring plenty of fun and warmth to the tent."
RELATED: The most expensive desserts in the world:
Claim to fame: Infused with five grams of 24-karat gold, topped with a La Madeline au Truffle that's flowin in from France, served with an 18-karat gold bracelet bedazzled with 1-carat of white diamonds and a golden spoon