TURN off your iPhone and get the kids in bed early, it's only the biggest night on TV this year.

The Great British Bake Off 2016 final airs tonight at 9pm on BBC1 and it will undoubtedly draw record viewing figures once again.

Here in Cumbria we have our own great passion for baked goods and some very talented bakers.

Kirsty Postlethwaite, 29, runs The Bakehouse in Greenodd with her partner Chris Small, 25.

She said: "I am a bit obsessed with Bake Off, but I think most of the country is!

"I watch it and I can't actually believe that they are all amateur bakers because they are so talented. The skills and technical points on the cakes are so difficult I think it's almost a bit mean but it's fascinating to watch.

"It has definitely got a lot more people interested in baking and modernised the whole idea of baking by using exciting flavours and interesting methods."

The original line up of 12 keen bakers have been whittled down to just three, with Jane Beedle, Candice Brown and Andrew Smyth fighting it out to be crowned 2016 champion after heart-throb Selasi was knocked out in the semi-final.

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Kirsty, who trained in patisserie and confectionery at Kendal College, has revealed that her heart is split between the two ladies - Jane and Candice.

Tonight's episode will, in some ways, herald the end of an era as it will be the final ever Bake Off episode on the BBC, before Channel 4 take on the show. Baking queen Mary Berry will leave the show along with presenters Mel and Sue, news that has sent shock waves around the TV world in recent weeks.

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However, whether you're a fan of Candice's lipstick or Paul Hollywood's charm, the show has definitely had a huge impact on the baking world.

This autumn in Cumbria, Kirsty and Chris have been making some seasonal favourites and some cakes that would definitely belong in Bake Off's "showstopper" category.

Kirsty said: "The showstopper cakes I have made this week are a sticky toffee cake and a sticky ginger cake.

"Then I have also created some seasonal favourites - a pumpkin pie, some stout and pumpkin seed bread and a pheasant Cumberland sausage and black pudding pie."

One of the best things about baking is being able to create new confections with exciting ingredients. This is made even better when you can use local produce.

Kirsty said: "The pheasant we use is locally shot across the road in Penny Bridge and all of our sausage and black pudding is sourced from the butchers across the road.

"I love to make the most of seasonal foods like pumpkins because they are so readily available this time of year. They are also a better price when they are in season. We get our pumpkins, as well as all our other veg, from Hargans in Flookburgh. The whole pumpkin taste is wonderfully autumnal and our customers love that."

Kirsty and Chris set up their little village bakery in Main Street, Greenodd, two years ago and have been constantly thrilled by the support they have received from both locals and tourists who have helped their business go from strength to strength.

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How to fill the Bake Off void

JUNIOR BAKE OFF: You really haven't got long to wait to enjoy more baking on the small screen as the junior version of the hit show returns on Monday November 7. The 2015 winner of the main series, Nadiya Hussain, will be a judge on the new series alongside hosts Sam and Mark.

MASTERCHEF: The BBC One cooking masterclass should be back on our screens March next year when you'll be able to once again enjoy two months of contestants cooking up a storm.

Impress your friends this autumn with Kirsty's gingerbread recipe

Aren't a top notch baker? No worries, Kirsty has given us the secret recipe to her incredible sticky ginger cake. Follow her simple steps and enjoy!

1. Melt together 60g butter and 125g golden syrup then leave to cool.

2. Mix together:

-25g self raising flour

-100g plain flour

-1tsp bicarbonate of soda

-1tsp ground ginger

-1pinch mixed spice

-100g caster sugar

3. To the dry mixture add 125ml milk and 1 egg.

4. Next add in your cooled butter and syrup mixture until everything is combined and smooth.

5. Cook at 170 degrees Celsius for 50 minutes.

6. Remove and leave to cool, then enjoy!