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Exciting times on Bake Off. We have gone historical.
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I'm talking Henry VIII, pageantry, jousting,
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heavy, heavy marzipan...
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SUE PLAYS TUBA
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It's...
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PLAYING CONTINUES
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It's TUDOR week.
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- TUDOR week?
- Not Tuba week.
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I spent money on this!
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Last time...
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- That is better.
- That's better.
- Oh, it's sharp.
- Good.
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..Selasi clung on as Tom became the seventh baker to leave the tent.
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HE GROANS
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And at last, Andrew's precision paid off...
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Don't hold the wheel. Don't hold the wheel.
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..as he was crowned Star Baker for the first time.
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I suppose now I'll have to step it up a gear again.
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Now in our first-ever Tudor quarterfinal...
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What?
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..Paul and Mary have set three challenges
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to test every aspect of British baking...
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HE GRUMBLES
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..from 500 years ago.
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Haven't got the best feeling about it.
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Five bakers remain.
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TRAY CLATTERS
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But only four will make it to the semifinal.
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Coming out, coming out, coming out.
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Come on. This is my last chance.
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I think being Star Baker has just about sunk in,
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but being in the quarterfinal, not quite yet.
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Am I here? Am I actually here?
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It's crazy.
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I am the only one in the tent now,
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actually, who hasn't been Star Baker.
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In one way, that's an achievement, because I've gotten that far.
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The competition is going to be really tight, this week.
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Any of us could go home, I just hope it's not me.
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I am very privileged to be one of the five.
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I said we're like the Spice Girls before Geri left.
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Morning, bakers. Welcome back to the quarterfinal
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and this is, of course, Tudor week, my liege.
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Now, The Tudor period gave us Shakespeare, flushing toilets
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and a strapping young monarch with facial hair
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not unlike Paul Hollywood's.
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Today, for your Signature Bake, Paul and Mary would love you to make
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a display of shaped pies.
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Now they must be individual pies
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but come together to form a magnificent design.
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You can use any savoury filling you like or any pastry you like -
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like Henry VIII, you can just chop and change.
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You've got three hours. On your marks.
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Get set, my lords and ladies.
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- Bake!
- Bake!
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If we did study the Tudors at school,
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I don't remember much about them.
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1485 to 1603, I think it was.
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(I've been reading the notes!)
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Selasi thinks I was born in Tudor times, anyway,
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so I'm just trying to go with it.
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SHE LAUGHS
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When I think of Tudor times,
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I actually think of Henry VIII's table
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laden with hot water crust game pies.
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They wanted to show off what their chefs could actually do
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and that's exactly why we're doing it in the tent.
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A really top-notch pie should have tasty fillings, beautiful pastry,
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but not so thin that the filling oozes out
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and a pie that, when you cut it,
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it holds its shape well.
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Just going to make up my hot water crust.
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Hot water crust pastry is a Tudor classic.
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Looks really healthy, doesn't it?
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A lovely lot of fat in a load of water.
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Stiff enough to shape and firm enough to hold juices
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once it's been filled.
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The water is an easy way to melt the lard
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to get it evenly distributed.
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Hello, Jane.
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- Good morning.
- Tell us all about your individual pies.
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I am making something that represents a Tudor Rose.
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I haven't got 16 moulds so I need to do them individually.
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- That is a pain.
- It is.
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Jane is filling her 16 pies
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with spiced sausage meat, nutmeg, garlic, thyme and cranberries,
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which will be layered between thinly sliced chicken breast.
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This is the pie I make at Christmas.
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The difficulty is getting the pastry thin
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- without the juices flowing out.
- Yes.
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Jane, I want to SEYMOUR of those.
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LAUGHTER
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- (Jane Seymour.)
- Jane Seymour. Well done.
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For his pies, Andrew is travelling a little further
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than the court of Henry VIII.
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My pies are going to be shaped like a Leonardo da Vinci-style spiral.
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Da Vinci was alive during those years,
97
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I am not going to confine it to the British Isles.
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Despite their Italian influence,
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Andrew's pies will be layered with a classic English combination
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of potato, chicken, pork sausage and apricots,
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tossed in sprigs of fresh lemon thyme.
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I've got a presentation stand, and it's got cogs at the bottom,
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so you'll be able to turn it from the outside.
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They will actually move.
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It will give the illusion that the pies are interlocking and turning.
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Have you got a pastry clutch?
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What's a pastry clutch?
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A pastry clutch, for your gears.
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- Just ignore her.
- Oh, I see!
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If you want to go into neutral, you need a pastry clutch.
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Of course.
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My pastry's so wet.
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It's wetter than normal, it's weird.
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It just doesn't feel as firm as it did at home.
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With their pastry resting...
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I'm just going to wrap it in clingfilm and keep it warm.
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..the bakers can move on to their fillings.
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I'm doing ox cheek and oyster pie.
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I wanted to go with a cheaper cut of meat.
120
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Growing up, that's what we had.
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The oyster element, my family love seafood
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and when we were growing up, where we were in north London,
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they used to have all the fish vans and fish stalls
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outside the pubs and things.
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Candice is the only baker attempting two fillings for two pies
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with two different pastries -
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a parsley suet crust for her ox cheek and oyster
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and a hot water crust for her macaroni cheese pies.
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To make life even harder,
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she'll be arranging them in the shape of a fish.
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So what sort of mould are you using?
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So they will be my scales
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and then I am hand-raising my macaroni pies
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into triangular shapes.
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- You're shaping triangles by hand.
- Yeah.
- In hot water crust pastry.
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Yeah.
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- MEL:
- How many pies are you actually making, Candice?
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Between 18 and 22.
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- Wow! OK.
- You've got three hours, my love.
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- Yeah, three hours.
- OK.
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I'm going to cook this on low heat just to tenderise the meat a bit.
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I think I am the only one doing traditional Tudor-ish things.
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Selasi's floral design will see game pies crammed with guinea fowl,
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rabbit, venison and pigeon
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surrounded by leaf-shaped pies of pork and quail egg.
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This is a very classic Tudor mix.
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Guinea fowl is one of my favourites.
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It's almost like a street food in Ghana,
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it is like having a kebab.
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Wow. It's massive in Ghana.
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So in Ghana, are they wild, the guinea fowl?
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They're livid, Mary.
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- MEL:
- Potent smells going on - no offence, Selasi.
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It's not me, I showered this morning.
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I'm going to pull out my nosegay.
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- That's all right.
- That pan is quite potent.
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The filling in Benjamina's pie will also be potent.
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They'll look kind of Tudor-ey and they'll taste different.
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A fiery mix of chipotle pork and spiced black beans
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will fill the pies in Benjamina's Mexican-inspired display.
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How are you going to shape them into a Tudor style?
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It's going to be like a sun, keeping with
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the Mexican theme/Tudor theme.
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- SHE LAUGHS
- I'm sorry, I'm trying... OK.
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OK, you have got some classic Spanish Latin flavours
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going in a Tudor-style pies.
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- IN A SPANISH ACCENT:
- Tudor empanadas.
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OK, bakers, that's an hour gone and two to go.
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I have my pastry and I have my bowl of filling.
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It's just all about construction, now.
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It's too soft. I might just make a new one, cos I've got time.
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I want my pastry to be as thin as I can get it.
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If it's too thick, you'd be, sort of, "ugh!"
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I like quite a thick pastry.
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I want to get enough filling in there,
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but I want to be confident it's not going to leak.
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See, that's a lot thicker than the first one.
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I am much happier with that consistency.
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My pancetta lardons frying off,
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and then I've got my white sauce thickening up
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and I am just lining my pastry tins.
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Time to start filling.
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- MEL:
- Mary and Paul are looking for a firm filling that'll hold together
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when it's cut.
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I layer it with sausage meat,
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chicken and then sausage meat, lots of it.
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I don't want to fill them quite to the top.
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When I filled them right to the top before, they oozed.
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Quail eggs right in the centre.
190
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I can feel the clock ticking.
191
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- Yes!
- Did you imagine anyone in particular when you were doing that?
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No, I didn't, actually.
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You know what would be really good?
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Bite into one and find a pearl.
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Maybe not so much if you break your teeth.
196
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The pearl would just about pay for the expensive dental work.
197
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Are you sure you need all of those?
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If I do 12 pies, then yes - would you like one?
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You know I want one.
200
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The difficulty is getting them out of the moulds.
201
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I've got to take it out of the mould,
202
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make the next one, take it out of the mould.
203
00:09:15,908 --> 00:09:18,049
I think if I'd asked my husband to make 16 moulds,
204
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it might have pushed things a bit too far.
205
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Just filling them up as quick as I can.
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I need to get a move on.
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Steam holes.
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These have a long bake. They could leak slightly in the oven
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but you won't know until it happens.
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190 for 25 minutes.
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And on with the next ones.
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I wanted them at least one batch in by now.
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So I need to do the next batch
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and get it in as soon as physically possible.
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OK, bakers, as Anne of Cleves said to Henry VIII,
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"You're two thirds of the way through."
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With multiple pies...
218
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They're improving.
219
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..and just one oven,
220
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time management during the final hour is crucial.
221
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This should really be in, like, now.
222
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What I might do is put the temperature up by five degrees
223
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just to compensate for having so many in the oven at the same time.
224
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- Smells good.
- Thank you.
225
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There's quite a lot of intense aromas,
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circulating from this bench.
227
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Wild pigeon stinks.
228
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- Why have you chosen pigeon?
- Um...
229
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I don't know. I thought it would be perfect for a game pie,
230
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especially in Tudor times.
231
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They used a lot of these wild birds and also game.
232
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Yes.
233
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HE LAUGHS
234
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These should have been in, like, ten minutes ago.
235
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Not great.
236
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Just got to fill these and pop them in the oven.
237
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Ooh, ooh, ooh! Top shelf.
238
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Done.
239
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You can go in the back.
240
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40 is going to have to do.
241
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I hope it's cooked.
242
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Go-ing in. Fin-al-ly.
243
00:11:01,732 --> 00:11:03,670
Bottom or top? Bottom or top?
244
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Top. No.
245
00:11:05,123 --> 00:11:06,457
Mm...
246
00:11:07,869 --> 00:11:09,040
Top.
247
00:11:13,036 --> 00:11:16,793
His went in bang on time. He's...he's just chilling.
248
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SHE GROANS
249
00:11:27,047 --> 00:11:29,309
Not good for time at all.
250
00:11:29,309 --> 00:11:31,771
I'm just seeing how they're browning.
251
00:11:35,244 --> 00:11:38,232
Top ones are not going to be cooked.
252
00:11:38,232 --> 00:11:41,097
Can I bribe you to buy us some time?
253
00:11:41,097 --> 00:11:42,592
I'll bribe you in pie.
254
00:11:44,328 --> 00:11:46,549
(That's a good one, isn't it?)
255
00:11:46,549 --> 00:11:47,840
Seriously tempted.
256
00:11:50,264 --> 00:11:52,080
I'm just going to leave them.
257
00:11:52,080 --> 00:11:55,150
Luckily, I don't have to take them out of moulds and things.
258
00:11:55,150 --> 00:11:57,047
Those who are baking in moulds
259
00:11:57,047 --> 00:11:59,227
will have to judge when to remove them...
260
00:11:59,227 --> 00:12:00,276
Right.
261
00:12:01,608 --> 00:12:03,789
..to give the sides the golden brown colour
262
00:12:03,789 --> 00:12:05,565
Mary and Paul will be looking for.
263
00:12:05,565 --> 00:12:07,827
This is more like a remove and check.
264
00:12:07,827 --> 00:12:09,564
But if the moulds are removed too soon,
265
00:12:09,564 --> 00:12:14,205
the pastry will be too fragile and the pie could collapse.
266
00:12:14,205 --> 00:12:15,780
Oh, it's a bit sticky.
267
00:12:19,495 --> 00:12:21,877
My meat ones are now out.
268
00:12:21,877 --> 00:12:24,987
In my eyes, a pie should have a little bit of leakage.
269
00:12:24,987 --> 00:12:27,247
It comes out the top.
270
00:12:27,247 --> 00:12:29,266
I think taking off this might help.
271
00:12:31,204 --> 00:12:32,738
If it comes off.
272
00:12:48,727 --> 00:12:51,352
I'm going to pop them back in for five minutes,
273
00:12:51,352 --> 00:12:53,370
make sure they're nice and golden.
274
00:12:54,622 --> 00:12:56,762
Bakers, you've got ten minutes left, by the way,
275
00:12:56,762 --> 00:12:58,942
ten minutes left on your Tudor pies.
276
00:12:58,942 --> 00:13:02,132
These are cooked but the others aren't.
277
00:13:02,132 --> 00:13:03,464
It's going to be close.
278
00:13:08,552 --> 00:13:09,641
Those are done.
279
00:13:13,558 --> 00:13:15,173
Yeah, I'm happy with them.
280
00:13:15,173 --> 00:13:18,604
The game pie, I don't think that's going to bake in time.
281
00:13:21,391 --> 00:13:23,530
Yeah, the top ones are not cooked. I know that.
282
00:13:23,530 --> 00:13:25,024
I'll take out the bottom ones.
283
00:13:25,024 --> 00:13:26,680
Oh, we've got leakage.
284
00:13:26,680 --> 00:13:28,174
I've got a broken one, there.
285
00:13:29,465 --> 00:13:31,525
Not good. Still raw on the inside.
286
00:13:31,525 --> 00:13:34,149
Bakers, you've got five minutes to make like Anne Boleyn
287
00:13:34,149 --> 00:13:35,522
and get AHEAD.
288
00:13:35,522 --> 00:13:37,177
Come on.
289
00:13:37,177 --> 00:13:39,276
Coming out, coming out, coming out.
290
00:13:46,100 --> 00:13:48,563
Three minutes left, they've got to come out, really.
291
00:13:48,563 --> 00:13:51,591
Just like them a fraction more golden
292
00:13:51,591 --> 00:13:53,287
but I haven't got that fraction.
293
00:13:54,620 --> 00:13:56,195
That's so sick.
294
00:14:03,987 --> 00:14:06,329
Paul's just given them a squeeze and gave me a look.
295
00:14:09,679 --> 00:14:11,578
So much leakage.
296
00:14:18,926 --> 00:14:20,621
Sort of Tudor Roses.
297
00:14:22,116 --> 00:14:23,812
I think it's cooked on the inside.
298
00:14:25,264 --> 00:14:27,203
As Thomas Cromwell was fond of saying,
299
00:14:27,203 --> 00:14:29,585
"Bakers, your pie challenge is over.
300
00:14:29,585 --> 00:14:33,380
"Please move your pies to the end of your benches."
301
00:14:33,380 --> 00:14:34,793
Yet no-one remembers that quote.
302
00:14:34,793 --> 00:14:36,409
- Weird, isn't it?
- No-one remembers it.
303
00:14:58,372 --> 00:15:00,553
I can sort of see the Tudor Rose.
304
00:15:00,553 --> 00:15:02,612
They look a beautiful colour on the outside,
305
00:15:02,612 --> 00:15:04,591
some of them have split a bit.
306
00:15:04,591 --> 00:15:07,619
- A little bit.
- I can't see much leakage out of there, which is good.
307
00:15:07,619 --> 00:15:09,274
We'll try this fella here.
308
00:15:11,616 --> 00:15:13,957
Look at that filling. Very, very good.
309
00:15:13,957 --> 00:15:15,451
When you're lining moulds like this,
310
00:15:15,451 --> 00:15:17,631
you'll always get a little fat bit right in the corner.
311
00:15:17,631 --> 00:15:19,933
You want to try and get it a little bit cooler, it helps it.
312
00:15:19,933 --> 00:15:21,144
Then you can mould it better.
313
00:15:26,878 --> 00:15:29,663
That filling is first-rate.
314
00:15:29,663 --> 00:15:33,257
- Oh, thank you.
- I love all the herbs in there, the spices.
315
00:15:33,257 --> 00:15:34,589
It's holding together.
316
00:15:34,589 --> 00:15:36,285
- Cranberry is delicious.
- Oh, thank you.
317
00:15:36,285 --> 00:15:37,940
A little bit of sweetness at the end.
318
00:15:37,940 --> 00:15:40,040
The whole combination is exceedingly good.
319
00:15:40,040 --> 00:15:42,260
- Thank you.
- Delicious!
320
00:15:52,354 --> 00:15:53,808
I can sort of see the sun.
321
00:15:53,808 --> 00:15:56,473
Pastry looks a bit ropey on the side.
322
00:15:56,473 --> 00:16:00,107
They look possibly as though the pastry is not done.
323
00:16:00,107 --> 00:16:02,246
I had to make a new batch, so that kind of put me back
324
00:16:02,246 --> 00:16:04,870
- and I just rushed it.
- It looks a bit rushed.
- Yeah.
325
00:16:06,565 --> 00:16:08,828
Held together well. Oh, lid's a bit thick.
326
00:16:08,828 --> 00:16:12,138
- Yeah.
- It does look very pretty when you cut through it.
327
00:16:16,499 --> 00:16:18,638
Flavour's stunning in a pie.
328
00:16:18,638 --> 00:16:20,981
The beans actually add a little bit of heat.
329
00:16:20,981 --> 00:16:22,272
Beautiful.
330
00:16:22,272 --> 00:16:24,655
You are right spot-on with all the flavours.
331
00:16:24,655 --> 00:16:28,733
- It's just rather poor on the pastry.
- A little bit clumsy.
- Mm.
332
00:16:28,733 --> 00:16:30,227
- Yeah.
- Thank you.
333
00:16:39,835 --> 00:16:43,146
You've tackled two pastries, two fillings,
334
00:16:43,146 --> 00:16:44,479
which is quite a lot.
335
00:16:44,479 --> 00:16:47,588
The hot water crust hasn't such a good colour.
336
00:16:47,588 --> 00:16:50,778
- Mm-hm.
- It feels soft, it needed much longer in the oven.
337
00:16:56,188 --> 00:16:59,054
It's a good flavour and it's a nice crunchy topping
338
00:16:59,054 --> 00:17:00,951
but there is a bit of a problem with the pastry.
339
00:17:00,951 --> 00:17:03,657
Because the pasta is still quite al dente,
340
00:17:03,657 --> 00:17:07,452
and then you hit the pastry, which is almost al dente,
341
00:17:07,452 --> 00:17:11,127
- you have two matching textures, which is not good.
- OK.
342
00:17:11,127 --> 00:17:14,033
- Is it causing problems with your al dentures?
- It is.
343
00:17:14,033 --> 00:17:17,789
Right. The suet ones, the pastry has got a great colour
344
00:17:17,789 --> 00:17:20,292
but they've bled so much and they are all inconsistent.
345
00:17:20,292 --> 00:17:22,835
It hasn't held well together all the way through
346
00:17:22,835 --> 00:17:24,612
and it's sort of oozing out.
347
00:17:24,612 --> 00:17:26,066
It smells wonderful.
348
00:17:26,066 --> 00:17:28,044
There's a little bit, sort of, gravy in there,
349
00:17:28,044 --> 00:17:29,376
yet it's holding together.
350
00:17:30,952 --> 00:17:34,545
Seasoned beautifully, tastes great and the pastry is delicious.
351
00:17:34,545 --> 00:17:37,007
It doesn't look great but it tastes amazing.
352
00:17:37,007 --> 00:17:39,632
And there's the oyster on the top.
353
00:17:39,632 --> 00:17:41,529
Oh, watch out.
354
00:17:41,529 --> 00:17:42,901
That's pretty good too.
355
00:17:42,901 --> 00:17:45,365
SHE EXHALES
356
00:17:53,521 --> 00:17:56,508
When I look down, it is a bunch of flowers.
357
00:17:56,508 --> 00:17:59,295
Yeah, bunch of flowers, so the idea is you've got the centre
358
00:17:59,295 --> 00:18:02,565
rose so they're just growing, so they're like baby roses.
359
00:18:02,565 --> 00:18:05,471
I do like the shape, you've got a beautiful colour on the top.
360
00:18:05,471 --> 00:18:08,016
We just want to make sure that it's baked all the way through.
361
00:18:08,016 --> 00:18:09,550
This one is the pork.
362
00:18:09,550 --> 00:18:12,537
Quail should be sitting right in the middle.
363
00:18:12,537 --> 00:18:14,072
- And indeed it is.
- Oh, well done.
364
00:18:14,072 --> 00:18:16,090
Could've done with a bit more filling in there.
365
00:18:16,090 --> 00:18:20,048
It's cooked better on the base than actually it is on the side.
366
00:18:20,048 --> 00:18:22,147
The flavour, however, is delicious.
367
00:18:22,147 --> 00:18:24,165
Right, this is the game one.
368
00:18:24,165 --> 00:18:26,143
I think the walls were just a little bit too thick.
369
00:18:26,143 --> 00:18:28,364
When it's so thick, it looks underdone.
370
00:18:33,048 --> 00:18:35,956
It's very gamey and so that's a very good idea
371
00:18:35,956 --> 00:18:37,288
to put the pork below it,
372
00:18:37,288 --> 00:18:39,912
otherwise it would be too strong in the actual pie.
373
00:18:39,912 --> 00:18:42,456
- Right, I think your flavours are pretty good.
- Thank you.
374
00:18:47,907 --> 00:18:49,279
Can I turn the gears?
375
00:18:49,279 --> 00:18:52,186
Do you mind if I do it and then once I've...?
376
00:18:52,186 --> 00:18:54,406
Words gone out, Andrew. Words gone out.
377
00:18:54,406 --> 00:18:55,699
Rotating the pies.
378
00:18:55,699 --> 00:18:58,243
Oh, I've never seen a mechanised pie
379
00:18:58,243 --> 00:19:01,635
but my dream of an edible car is that much nearer.
380
00:19:01,635 --> 00:19:03,532
- Thank you.
- I think it's a great idea.
381
00:19:03,532 --> 00:19:04,904
I love the design of it.
382
00:19:04,904 --> 00:19:08,983
The bake, from the outside, looks absolutely right.
383
00:19:08,983 --> 00:19:12,050
I'm curious to see how thick or thin those walls are
384
00:19:12,050 --> 00:19:13,989
but it's not bad at all.
385
00:19:13,989 --> 00:19:15,482
It looks as though you could've put
386
00:19:15,482 --> 00:19:17,906
just a little bit more filling on the top
387
00:19:17,906 --> 00:19:20,408
because we have here quite a gap at the top.
388
00:19:25,052 --> 00:19:27,030
The pastry is lovely and crisp.
389
00:19:27,030 --> 00:19:28,604
The filling tastes good too.
390
00:19:28,604 --> 00:19:30,422
You've got sausage meat in there as well?
391
00:19:30,422 --> 00:19:32,158
- Yes, yes.
- It's a good flavour.
392
00:19:32,158 --> 00:19:33,692
The herbs really lighten it up
393
00:19:33,692 --> 00:19:37,044
and, actually, the moisture coming from the apricots helps the pie.
394
00:19:37,044 --> 00:19:39,909
- I think you've done well, Andrew.
- OK, thank you.
- Thank you.
395
00:19:39,909 --> 00:19:42,453
And if I could just order a pork helicopter, that'd be great.
396
00:19:42,453 --> 00:19:44,594
ANDREW CHUCKLES
397
00:19:46,410 --> 00:19:50,043
I've not taken the curse of Star Baker
398
00:19:50,043 --> 00:19:51,659
through to this week so far.
399
00:19:51,659 --> 00:19:53,516
Great to get a good start.
400
00:19:53,516 --> 00:19:56,585
That's lovely - but I suspect no-one's safe.
401
00:19:56,585 --> 00:19:59,654
You've got to perform well in all three challenges, I think, this weekend.
402
00:19:59,654 --> 00:20:03,126
It does sometimes dawn on me, like, I'm doing quite a lot.
403
00:20:03,126 --> 00:20:06,356
It's difficult, cos it's...do I want to rein it all in?
404
00:20:06,356 --> 00:20:08,294
Or do I try and go for it?
405
00:20:08,294 --> 00:20:11,079
I do feel like I want to go for it, it's quarterfinals week.
406
00:20:11,079 --> 00:20:13,341
I think mine was one of the weaker ones.
407
00:20:13,341 --> 00:20:16,409
I'm going into the Technical a little bit...eh...
408
00:20:16,409 --> 00:20:19,196
Do your best. Try and smash it, if you can.
409
00:20:19,196 --> 00:20:22,385
If it's a souffle, then, yeah, I'm packing up, I am going home.
410
00:20:22,385 --> 00:20:23,595
HE LAUGHS
411
00:20:34,053 --> 00:20:38,010
Welcome back, ye olde bakers, to Tudor times
412
00:20:38,010 --> 00:20:39,989
and your Technical Challenge this afternoon,
413
00:20:39,989 --> 00:20:41,846
which has been set by Paul.
414
00:20:41,846 --> 00:20:43,905
Sir Paul of Hollywood, any words of advice?
415
00:20:43,905 --> 00:20:46,326
Follow the pattern carefully.
416
00:20:46,326 --> 00:20:48,063
What can he be referring to?
417
00:20:48,063 --> 00:20:50,567
Now, my liege, if you would like to go off.
418
00:20:50,567 --> 00:20:53,919
Chase Mary around the maze, Paul.
419
00:20:53,919 --> 00:20:59,449
Your Technical Challenge today is to make 12 jumbles.
420
00:20:59,449 --> 00:21:01,307
You know, jumbles.
421
00:21:01,307 --> 00:21:04,819
OK, these are the sort of thing that would grace any Tudor biscuit tin.
422
00:21:04,819 --> 00:21:06,757
- Absolutely.
- If they had biscuit tins.
423
00:21:06,757 --> 00:21:09,987
They'd like you to make six of each design.
424
00:21:09,987 --> 00:21:11,925
You've got one-and-a-half hours on the clock.
425
00:21:11,925 --> 00:21:14,347
- On your marks...
- Get set... Bake!
- Baketh.
426
00:21:15,922 --> 00:21:17,739
What?
427
00:21:17,739 --> 00:21:19,596
What the...?
428
00:21:19,596 --> 00:21:22,262
I think maybe the jumbles that I know of
429
00:21:22,262 --> 00:21:24,724
are a little bit different to this.
430
00:21:24,724 --> 00:21:27,470
My heart sinks when they say it's a Paul Technical.
431
00:21:28,521 --> 00:21:30,741
Paul, why did you choose jumbles?
432
00:21:30,741 --> 00:21:33,485
What we're actually testing them on is a little bit of dexterity
433
00:21:33,485 --> 00:21:35,100
with the biscuit mix itself.
434
00:21:35,100 --> 00:21:39,219
We've got two biscuit shapes - we have the Celtic knot.
435
00:21:39,219 --> 00:21:41,117
Two pieces, one makes the ring
436
00:21:41,117 --> 00:21:43,015
and the other one makes the shape inside.
437
00:21:43,015 --> 00:21:45,114
Then you have the knot ball.
438
00:21:45,114 --> 00:21:46,850
This basically is a knot
439
00:21:46,850 --> 00:21:50,726
and then one goes over the top and one goes underneath
440
00:21:50,726 --> 00:21:52,502
and that creates this ball.
441
00:21:52,502 --> 00:21:54,885
The bake times - now, they vary.
442
00:21:54,885 --> 00:21:57,106
The ball is much, much denser.
443
00:21:57,106 --> 00:21:59,286
If they think they can put the knot ball on
444
00:21:59,286 --> 00:22:01,546
with the Celtic knot, they're going to be in trouble.
445
00:22:01,546 --> 00:22:03,040
When does the sugar go on?
446
00:22:03,040 --> 00:22:05,302
A little bit of a glaze with egg, little bit of sugar,
447
00:22:05,302 --> 00:22:06,634
straight into the oven.
448
00:22:06,634 --> 00:22:09,218
Now, we're using aniseed, we're using mace
449
00:22:09,218 --> 00:22:10,592
and we're using caraway.
450
00:22:10,592 --> 00:22:12,529
You can actually taste the spices in there
451
00:22:12,529 --> 00:22:14,991
as it would've tasted years and years ago.
452
00:22:14,991 --> 00:22:17,415
So they're, sort of, very crisp on the outside
453
00:22:17,415 --> 00:22:20,200
yet in the middle, there's just a bit of softness.
454
00:22:20,200 --> 00:22:21,936
Exactly like me, Mary -
455
00:22:21,936 --> 00:22:23,833
hard on the outside, soft in the middle.
456
00:22:23,833 --> 00:22:24,884
You're about right.
457
00:22:26,096 --> 00:22:28,719
It's the quarterfinal, it doesn't tell you anything at all,
458
00:22:28,719 --> 00:22:30,495
it just says, "Make a biscuit dough".
459
00:22:30,495 --> 00:22:33,605
"Make ye biscuit dough".
460
00:22:33,605 --> 00:22:36,148
Paul has supplied some of the Tudor ingredients
461
00:22:36,148 --> 00:22:39,056
just as they would have been 500 years ago.
462
00:22:39,056 --> 00:22:40,550
Oh, look at this thing!
463
00:22:40,550 --> 00:22:41,720
HE LAUGHS
464
00:22:42,850 --> 00:22:45,111
It says, "Caraway seeds, ground".
465
00:22:49,028 --> 00:22:51,208
I'm going to take the Selasi approach.
466
00:22:55,448 --> 00:22:57,022
SHE LAUGHS
467
00:22:57,022 --> 00:22:59,081
That's about as fine as I'm going to get.
468
00:22:59,081 --> 00:23:03,079
One teaspoon. So it asks for one teaspoon of ground aniseed
469
00:23:03,079 --> 00:23:05,622
and one teaspoon of ground mace.
470
00:23:06,875 --> 00:23:09,619
I am going for a modern method, purely for time's sake.
471
00:23:09,619 --> 00:23:12,365
Cos I've spent 11 minutes grinding that caraway.
472
00:23:13,577 --> 00:23:15,878
I think, in Tudor times, they wouldn't have had a mixer.
473
00:23:17,533 --> 00:23:20,925
I don't know if it should be bready or biscuity.
474
00:23:20,925 --> 00:23:23,226
Well, it's a biscuit, so it should be crisp, right?
475
00:23:23,226 --> 00:23:26,173
I don't even know what the texture of the biscuit is supposed to be.
476
00:23:26,173 --> 00:23:29,364
It's not going to be like a real short, crumbly mixture
477
00:23:29,364 --> 00:23:34,126
because we've got to be able to shape it into knots.
478
00:23:34,126 --> 00:23:35,783
That looks like biscuits.
479
00:23:35,783 --> 00:23:39,376
"Use two-fifths of the dough to make six knot biscuit balls..."
480
00:23:39,376 --> 00:23:42,162
"..and the remaining three-fifths to make the knots."
481
00:23:42,162 --> 00:23:44,100
Has anyone got a calculator?
482
00:23:44,100 --> 00:23:47,047
796, divided by five...
483
00:23:47,047 --> 00:23:48,946
776.
484
00:23:48,946 --> 00:23:50,520
775.
485
00:23:52,579 --> 00:23:54,153
So that's my biscuit balls one.
486
00:23:54,153 --> 00:23:57,465
Two-fifths of the dough to make six knot biscuit balls.
487
00:23:57,465 --> 00:24:00,977
So I've just done it in that and now I have to put them back together.
488
00:24:00,977 --> 00:24:02,512
Is this right?
489
00:24:02,512 --> 00:24:05,984
I'm going to make sure the balls are exactly the same weight.
490
00:24:05,984 --> 00:24:07,558
SHE MUTTERS TO HERSELF
491
00:24:07,558 --> 00:24:09,497
I'm being very precise.
492
00:24:09,497 --> 00:24:11,273
55.
493
00:24:11,273 --> 00:24:12,564
That was painful, wasn't it?
494
00:24:12,564 --> 00:24:15,149
I've got that left over.
495
00:24:15,149 --> 00:24:16,966
I might just spread it between them.
496
00:24:16,966 --> 00:24:18,420
I'll do the knot biscuit ball first
497
00:24:18,420 --> 00:24:20,277
cos they're relatively straightforward.
498
00:24:20,277 --> 00:24:22,537
HE GRUMBLES
499
00:24:22,537 --> 00:24:24,032
Gives us the kind of shaping,
500
00:24:24,032 --> 00:24:26,939
but the method of getting them to that shape is up to us.
501
00:24:26,939 --> 00:24:29,320
Just going to roll them out so they're all the same length.
502
00:24:29,320 --> 00:24:32,026
Just going off that diagram, working out my proportions.
503
00:24:33,156 --> 00:24:34,650
So judging by the diagram,
504
00:24:34,650 --> 00:24:38,244
I'm going to try and make it 22 times longer than it is thick
505
00:24:38,244 --> 00:24:40,868
cos that's how long I reckon that is in that diagram.
506
00:24:42,240 --> 00:24:44,543
"Tie the dough into the shape".
507
00:24:44,543 --> 00:24:46,763
Paul's advice was check the pattern.
508
00:24:46,763 --> 00:24:50,638
I'm just checking and double-checking.
509
00:24:50,638 --> 00:24:53,344
What did he say? Something about take care about the shaping?
510
00:24:53,344 --> 00:24:55,564
So you make it into a knot...
511
00:24:55,564 --> 00:24:58,107
"Then join the two loose ends together".
512
00:24:58,107 --> 00:24:59,360
OK.
513
00:24:59,360 --> 00:25:01,540
Oh, it's going to look like that.
514
00:25:01,540 --> 00:25:03,398
Oh, that's quite cute, isn't it?
515
00:25:05,011 --> 00:25:06,869
That might be right, I don't know.
516
00:25:06,869 --> 00:25:09,696
Just a little sneak peek at what people are doing.
517
00:25:10,867 --> 00:25:12,765
No, that's too long - what have I done?
518
00:25:12,765 --> 00:25:15,227
I think my calculation method might be a bit off
519
00:25:15,227 --> 00:25:20,274
or maybe the diagram isn't the Holy Grail I thought it was.
520
00:25:20,274 --> 00:25:25,361
It says one loose end under the knot and one over the knot.
521
00:25:27,461 --> 00:25:30,610
- That would be the middle, right? That looks best...
- Yeah.
522
00:25:30,610 --> 00:25:34,406
It probably symbolises Henry VIII's and Anne Boleyn's hand
523
00:25:34,406 --> 00:25:38,363
meeting around the knot, ie, the tricky previous marriage...
524
00:25:38,363 --> 00:25:40,503
- Yeah.
- ..he had with Catherine of Aragon.
525
00:25:40,503 --> 00:25:43,006
- Just a thought, Selasi.
- Yeah.
- Chew on that.
526
00:25:45,428 --> 00:25:47,851
It's difficult cos I don't want to handle it too much.
527
00:25:47,851 --> 00:25:51,726
Handle biscuit dough too much, it can go a little bit tough.
528
00:25:51,726 --> 00:25:52,897
SHE EXHALES
529
00:25:52,897 --> 00:25:54,634
This one's coming apart,
530
00:25:54,634 --> 00:25:56,572
I'm going to have to do what I didn't want to do
531
00:25:56,572 --> 00:25:58,066
and rework that one.
532
00:26:01,337 --> 00:26:04,202
Just says, "To finish, caster sugar for sprinkling."
533
00:26:04,202 --> 00:26:06,383
Unsure if that goes on before or after.
534
00:26:08,241 --> 00:26:11,874
Sprinkle them with sugar at the end. And then present them up.
535
00:26:11,874 --> 00:26:14,740
I may just sprinkle some sugar on after, yeah.
536
00:26:14,740 --> 00:26:16,356
I don't know if that's right.
537
00:26:16,356 --> 00:26:20,716
Sugar, of course, was the big Tudor "look at me"...
538
00:26:20,716 --> 00:26:23,381
- MUFFLED:
- Probably had no teeth.
- MUFFLED:
- Yeah, absolutely.
539
00:26:23,381 --> 00:26:25,359
"Would you like another jumble, dear?"
540
00:26:25,359 --> 00:26:27,095
"No, thank you, I've got no teeth."
541
00:26:27,095 --> 00:26:28,589
I haven't put sugar on them,
542
00:26:28,589 --> 00:26:30,648
I'm going to put sugar on them when they come out.
543
00:26:34,040 --> 00:26:36,947
I think I'll give them about 15 minutes.
544
00:26:36,947 --> 00:26:39,450
I think they're going to take longer than I think.
545
00:26:39,450 --> 00:26:43,166
I'm going to put both in the oven at the same time.
546
00:26:43,166 --> 00:26:46,152
Shape the dough into this shape, yeah.
547
00:26:46,152 --> 00:26:49,624
Right, so...I think...
548
00:26:50,998 --> 00:26:54,712
In the middle and then they go to here.
549
00:26:54,712 --> 00:26:59,275
I don't know whether you shape the Celtic knot all in one go,
550
00:26:59,275 --> 00:27:02,707
or whether you do it in two bits.
551
00:27:02,707 --> 00:27:06,502
Jane, you do know you're supposed to be doing those with dough?
552
00:27:06,502 --> 00:27:10,176
I do not know how to do it.
553
00:27:23,055 --> 00:27:24,952
That's not right.
554
00:27:27,296 --> 00:27:30,324
Oh. Oh, we have something.
555
00:27:32,988 --> 00:27:35,330
It looks like it, but it's just huge.
556
00:27:35,330 --> 00:27:39,368
Oh, dear. This looks a mess.
557
00:27:39,368 --> 00:27:40,701
SHE SIGHS
558
00:27:40,701 --> 00:27:43,243
You want to get that gap in the middle, that tiny gap.
559
00:27:43,243 --> 00:27:46,878
Oh, symbolising the dissolution of the monasteries, possibly.
560
00:27:46,878 --> 00:27:49,946
- Really?
- Yeah, and the division between church and state
561
00:27:49,946 --> 00:27:52,408
and the alienation that Henry felt.
562
00:27:53,661 --> 00:27:57,334
I just want to try and make them look as though they've got gaps.
563
00:28:00,646 --> 00:28:02,220
I think it's OK, actually.
564
00:28:02,220 --> 00:28:03,956
They're quite big.
565
00:28:03,956 --> 00:28:07,227
OK, bakers, half an hour until we rumble in the JUMBLE.
566
00:28:08,721 --> 00:28:10,699
They need to go in, quickly.
567
00:28:10,699 --> 00:28:14,212
These will take a good 15 minutes.
568
00:28:14,212 --> 00:28:16,432
These bottom ones are just looking very pasty.
569
00:28:17,966 --> 00:28:20,025
Going in, coming out.
570
00:28:26,081 --> 00:28:27,817
Hope for the best.
571
00:28:27,817 --> 00:28:31,815
I'm assuming they'll need to be baked for, like, a very long time.
572
00:28:31,815 --> 00:28:35,369
I just realised something, cos that doesn't look right.
573
00:28:35,369 --> 00:28:38,800
I was through the recipe and it says "knot ball"
574
00:28:38,800 --> 00:28:41,666
so I think they should look like this.
575
00:28:41,666 --> 00:28:43,686
So I need to crack on.
576
00:28:45,340 --> 00:28:47,561
I think I'm going to give them a couple of minutes more.
577
00:28:47,561 --> 00:28:50,873
And I've been told off for being pale previously, so...
578
00:28:54,061 --> 00:28:56,122
Candice has gone back in the oven with hers.
579
00:28:56,122 --> 00:28:57,574
They're still looking very pale
580
00:28:57,574 --> 00:29:00,844
but...I don't know if I'm aiming for golden brown, or...
581
00:29:02,459 --> 00:29:05,044
Don't know what I'm aiming for.
582
00:29:05,044 --> 00:29:07,789
Hurry up and bake - literally, like, hurry up.
583
00:29:07,789 --> 00:29:11,141
Wasted an hour moulding and shaping, it's not great.
584
00:29:15,542 --> 00:29:18,368
They have not held their shape at all.
585
00:29:21,154 --> 00:29:23,132
They're baking very slowly.
586
00:29:23,132 --> 00:29:25,433
They're taking, like, 20, 25 minutes.
587
00:29:25,433 --> 00:29:27,695
I thought it'd be 20 minutes, tops. They are taking long.
588
00:29:28,946 --> 00:29:31,975
Probably should have put the sugar on, that would've helped colour it.
589
00:29:31,975 --> 00:29:33,388
In fact, I might just...
590
00:29:33,388 --> 00:29:35,648
This should've definitely been on ahead of time, but...
591
00:29:35,648 --> 00:29:37,951
I'm going to put sugar on the other ones as well, actually,
592
00:29:37,951 --> 00:29:39,929
cos I think that's going to give me more colour.
593
00:29:39,929 --> 00:29:42,109
I'm going to sprinkle sugar cos they're not browning.
594
00:29:44,651 --> 00:29:46,954
Approximate, but it'll do.
595
00:29:46,954 --> 00:29:48,327
Oh...
596
00:29:48,327 --> 00:29:52,082
I'm not sure whether this sugar is supposed to go on before or after.
597
00:29:54,262 --> 00:29:57,572
Not really clear what you need to do with the sugar.
598
00:29:57,572 --> 00:29:59,834
Bakers, you've got ten minutes left.
599
00:29:59,834 --> 00:30:01,206
SHE CHUCKLES
600
00:30:01,206 --> 00:30:02,620
Very tense ten minutes.
601
00:30:03,911 --> 00:30:07,182
I think they're a better colour. I think it's a nice golden.
602
00:30:11,461 --> 00:30:14,247
I'm turning the oven up just to get a bit more heat in there.
603
00:30:14,247 --> 00:30:16,428
Just to sort of make sure it's cooked.
604
00:30:16,428 --> 00:30:18,325
Take them out, take them out, take them out.
605
00:30:18,325 --> 00:30:21,071
They're a bit on the pale side.
606
00:30:21,071 --> 00:30:22,928
I don't know if they're done.
607
00:30:22,928 --> 00:30:25,633
They've lost a lot of definition, which is a shame.
608
00:30:27,854 --> 00:30:29,227
Candice has got hers so brown.
609
00:30:29,227 --> 00:30:32,820
I don't know if she chucked her oven temperature up something.
610
00:30:38,998 --> 00:30:40,936
They're just not brown, are they?
611
00:30:42,227 --> 00:30:43,479
I hate Technicals.
612
00:30:44,610 --> 00:30:47,193
Bakers, one minute on your jumbles, one minute on your jumbles.
613
00:30:59,266 --> 00:31:01,324
Bakers, all's well that ends well.
614
00:31:01,324 --> 00:31:03,587
If you'd like to bring your Tudor bakes up
615
00:31:03,587 --> 00:31:05,928
and pop them behind the photo of yourself on the altar.
616
00:31:05,928 --> 00:31:07,987
- Don't JUMBLE them up now.
- No.
617
00:31:07,987 --> 00:31:10,935
Andrew, they're so tidy.
618
00:31:15,617 --> 00:31:19,009
Paul and Mary will have no idea whose jumbles are whose.
619
00:31:20,180 --> 00:31:21,835
Right, what we're looking for is
620
00:31:21,835 --> 00:31:24,258
a beautiful, light, golden brown colour.
621
00:31:24,258 --> 00:31:26,802
Crisp on the outside, soft in the middle,
622
00:31:26,802 --> 00:31:28,054
and a good pattern.
623
00:31:28,054 --> 00:31:30,840
The egg wash should have gone on before the bake with the sugar,
624
00:31:30,840 --> 00:31:32,858
because that would have helped with the colour.
625
00:31:32,858 --> 00:31:34,311
Let's start with this one.
626
00:31:34,311 --> 00:31:36,370
There is not much definition in that shape.
627
00:31:36,370 --> 00:31:38,592
- Pretty crisp, though, aren't they?
- Yeah, they are.
628
00:31:42,225 --> 00:31:44,043
- The flavour is good.
- Isn't it?
629
00:31:44,043 --> 00:31:46,626
Actually, the bake on both of them are all right, as well.
630
00:31:46,626 --> 00:31:51,835
Moving on - the shapes on the Celtic knots are a bit unusual.
631
00:31:51,835 --> 00:31:55,750
It isn't evenly formed, is it? But it's a lovely colour.
632
00:31:57,811 --> 00:31:59,829
That one could have done with a longer bake
633
00:31:59,829 --> 00:32:01,283
because this is a denser mix.
634
00:32:03,785 --> 00:32:06,168
The bake is OK, but the bake on the double knot
635
00:32:06,168 --> 00:32:07,783
is not good, needed longer.
636
00:32:08,954 --> 00:32:10,851
The colour of this one's not bad at all.
637
00:32:10,851 --> 00:32:12,144
The Celtics are pretty good.
638
00:32:12,144 --> 00:32:16,140
Now, that's really clear, you get a space between each one.
639
00:32:16,140 --> 00:32:17,957
Let's have a look at the double.
640
00:32:17,957 --> 00:32:19,855
Yes, that's baked fine.
641
00:32:19,855 --> 00:32:21,470
All the way through, and it's crisp.
642
00:32:25,670 --> 00:32:28,980
- It's a good flavour.
- Sugar has been added either halfway through
643
00:32:28,980 --> 00:32:30,352
or at the end.
644
00:32:30,352 --> 00:32:33,180
The Celtic knots are a bit strange.
645
00:32:33,180 --> 00:32:35,763
The shape of this is not good, see how it's broken up?
646
00:32:35,763 --> 00:32:38,993
The whole piece has got to be the same thickness.
647
00:32:38,993 --> 00:32:41,497
- Thin here and thick here.
- Yes.
648
00:32:41,497 --> 00:32:42,950
Let's have a look at these.
649
00:32:42,950 --> 00:32:44,605
Just about done.
650
00:32:44,605 --> 00:32:46,827
There's not much definition there.
651
00:32:46,827 --> 00:32:48,563
Good flavour coming through.
652
00:32:48,563 --> 00:32:50,662
- Very nice.
- Moving on to the last one.
653
00:32:50,662 --> 00:32:52,236
Now, these look quite pale.
654
00:32:52,236 --> 00:32:54,054
TAPPING
655
00:32:54,054 --> 00:32:55,669
Sugar's been added later
656
00:32:55,669 --> 00:32:57,727
but the biggest problem is the Celtic knots.
657
00:32:57,727 --> 00:33:00,635
When you look at the Celtic knots here,
658
00:33:00,635 --> 00:33:01,967
they're all the same,
659
00:33:01,967 --> 00:33:04,025
but you can see they are all too packed together.
660
00:33:04,025 --> 00:33:06,529
You're losing the definition everywhere, which is a shame.
661
00:33:06,529 --> 00:33:08,952
They need to be pulled out a little more
662
00:33:08,952 --> 00:33:12,060
so you can see spaces between each twist.
663
00:33:12,060 --> 00:33:14,361
The double knots aren't that bad, but I would expect to see
664
00:33:14,361 --> 00:33:15,573
a little divot in the middle.
665
00:33:15,573 --> 00:33:17,027
They are just about done.
666
00:33:18,844 --> 00:33:22,437
Which quarterfinalist has mastered the Tudor Technical?
667
00:33:22,437 --> 00:33:25,546
OK, in fifth place is this one.
668
00:33:25,546 --> 00:33:27,484
- That's me.
- They were too close together,
669
00:33:27,484 --> 00:33:28,938
you had lost the definition.
670
00:33:28,938 --> 00:33:30,392
And in fourth place.
671
00:33:30,392 --> 00:33:32,733
This one is not quite done.
672
00:33:32,733 --> 00:33:35,235
Third place was this one. Colour was getting better.
673
00:33:35,235 --> 00:33:38,627
And in second place is this one.
674
00:33:38,627 --> 00:33:42,706
A nice shape, the definition wasn't quite there, but a good effort.
675
00:33:42,706 --> 00:33:44,886
So, in first place is this one.
676
00:33:44,886 --> 00:33:46,461
Well done, Candice.
677
00:33:46,461 --> 00:33:49,003
Nice, bold shapes, big gaps in the middle
678
00:33:49,003 --> 00:33:51,508
and actually, the colour was pretty good as well.
679
00:33:51,508 --> 00:33:54,010
I'm really, really pleased with that today.
680
00:33:54,010 --> 00:33:55,545
But I'll probably not make one again.
681
00:33:55,545 --> 00:33:57,846
They look like something out of a Bond film,
682
00:33:57,846 --> 00:33:59,663
or something you might pull out of your belt
683
00:33:59,663 --> 00:34:01,036
and fling it across the room
684
00:34:01,036 --> 00:34:02,772
and take someone's eye out with a jumble.
685
00:34:02,772 --> 00:34:05,720
Second. Today has been a pleasant surprise, actually.
686
00:34:05,720 --> 00:34:07,738
Maybe I'll get in touch with my Tudor roots.
687
00:34:07,738 --> 00:34:10,646
At least I'm not last, so step by step, baby steps.
688
00:34:12,745 --> 00:34:13,957
Baby Tudor steps.
689
00:34:13,957 --> 00:34:15,813
A few weeks ago, fourth would have been like,
690
00:34:15,813 --> 00:34:17,671
"Whoo, I got fourth!" But now it's like,
691
00:34:17,671 --> 00:34:19,206
"OK, fourth, that's second to last."
692
00:34:19,206 --> 00:34:21,587
First time bottom in the technical.
693
00:34:21,587 --> 00:34:23,041
SHE EXHALES
694
00:34:29,096 --> 00:34:31,520
Quarterfinals, and yet nothing is clear.
695
00:34:31,520 --> 00:34:33,539
If anything, after the Signature and Technical,
696
00:34:33,539 --> 00:34:35,032
things are even more muddied.
697
00:34:35,032 --> 00:34:38,140
Candice and Jane have gone top to bottom respectively
698
00:34:38,140 --> 00:34:39,433
over the two challenges.
699
00:34:39,433 --> 00:34:42,865
Candice, she is very apt to do far too much.
700
00:34:42,865 --> 00:34:45,004
Jane did a brilliant pie,
701
00:34:45,004 --> 00:34:47,791
and then she went right down in the Technical.
702
00:34:47,791 --> 00:34:49,769
Then you look at Benjamina and Selasi,
703
00:34:49,769 --> 00:34:51,707
they're the ones for me, in some trouble.
704
00:34:51,707 --> 00:34:53,928
You've got Andrew, he's been the most constant
705
00:34:53,928 --> 00:34:55,179
over the two challenges,
706
00:34:55,179 --> 00:34:57,641
and the other four, it could be any one of them, really.
707
00:34:57,641 --> 00:34:59,581
In the Bake Off, you've got to be consistent.
708
00:34:59,581 --> 00:35:01,236
What we don't want is to lose somebody
709
00:35:01,236 --> 00:35:02,972
because they had a bad day at the office.
710
00:35:02,972 --> 00:35:04,425
Which sometimes happens.
711
00:35:08,262 --> 00:35:11,329
Morning, bakers. For today's Showstopper Challenge,
712
00:35:11,329 --> 00:35:15,610
Paul and Mary would love you to make a marzipan centrepiece,
713
00:35:15,610 --> 00:35:17,749
which the Tudors called a "marchpane",
714
00:35:17,749 --> 00:35:20,130
and was the favourite of Tudor banquets
715
00:35:20,130 --> 00:35:21,787
until Sir Walter Raleigh came along
716
00:35:21,787 --> 00:35:24,169
and invented the cheesy tear-and-share.
717
00:35:24,169 --> 00:35:27,602
Your marzipan must be made from scratch.
718
00:35:27,602 --> 00:35:30,912
It should be 3-D and entirely edible.
719
00:35:30,912 --> 00:35:33,899
- You've got...
- Three-and-a-half hours, my lovely bakers.
720
00:35:33,899 --> 00:35:35,716
- So, on your marchpanes...
- Get set.
721
00:35:35,716 --> 00:35:37,250
BOTH: Bake.
722
00:35:38,542 --> 00:35:41,975
I'm nervous about this one. Time is ruthlessly against me.
723
00:35:41,975 --> 00:35:44,922
These guys are really good so I need to, sort of, step up.
724
00:35:44,922 --> 00:35:47,546
Haven't got the best feeling about it.
725
00:35:47,546 --> 00:35:48,677
Could be my last bake.
726
00:35:48,677 --> 00:35:50,857
Just a bit nervous, I think, this morning.
727
00:35:50,857 --> 00:35:54,168
What we're asking the bakers to do is really go to town on marzipan.
728
00:35:54,168 --> 00:35:57,721
I want to see detail. There is two different types of marzipan.
729
00:35:57,721 --> 00:35:59,780
The marchpane in Tudor era was often baked,
730
00:35:59,780 --> 00:36:02,202
so it was quite brittle, almost like a biscuit.
731
00:36:02,202 --> 00:36:03,575
Later on an egg was added,
732
00:36:03,575 --> 00:36:05,877
the marzipan we use nowadays, it's much softer.
733
00:36:05,877 --> 00:36:10,036
They have got to make a marzipan so that it keeps its shape,
734
00:36:10,036 --> 00:36:13,951
and make a spectacular centrepiece from it.
735
00:36:13,951 --> 00:36:15,849
The Tudors loved their feasts.
736
00:36:15,849 --> 00:36:17,828
The more elaborate, the better.
737
00:36:17,828 --> 00:36:19,281
- MEL:
- Before the Bake Off,
738
00:36:19,281 --> 00:36:22,188
to find the most elaborate marzipan centrepiece,
739
00:36:22,188 --> 00:36:26,105
you had to gain access to the most exclusive address in Tudor England -
740
00:36:26,105 --> 00:36:28,405
Hampton Court Palace.
741
00:36:28,405 --> 00:36:32,283
By the time Queen Elizabeth I came to the throne in 1558,
742
00:36:32,283 --> 00:36:35,189
sugar was the must-have status symbol.
743
00:36:35,189 --> 00:36:38,097
It cost a fortune, and to show off their wealth,
744
00:36:38,097 --> 00:36:41,488
Tudor aristocrats created what they called banquets,
745
00:36:41,488 --> 00:36:45,445
a feast of only sugared delicacies.
746
00:36:45,445 --> 00:36:48,594
You knew you had made it at court if you were invited to a banquet.
747
00:36:48,594 --> 00:36:50,087
So it was the inner sanctum...
748
00:36:50,087 --> 00:36:51,703
- Absolutely.
- ..of the Royals?
749
00:36:51,703 --> 00:36:55,256
All of the closest favourites of the king and queen
750
00:36:55,256 --> 00:36:57,516
would be invited to dine at a banquet.
751
00:36:57,516 --> 00:37:01,231
The peak of these exclusive gatherings was marchpane,
752
00:37:01,231 --> 00:37:03,169
the original name for marzipan.
753
00:37:03,169 --> 00:37:06,077
Formed into decorative plates or elaborate sculptures,
754
00:37:06,077 --> 00:37:08,539
these enormously expensive desserts
755
00:37:08,539 --> 00:37:11,204
became a firm favourite with Elizabeth I.
756
00:37:11,204 --> 00:37:13,869
All of Elizabeth's suitors knew very well
757
00:37:13,869 --> 00:37:16,372
that the way to her heart was through sugar.
758
00:37:16,372 --> 00:37:20,248
They would craft amazing marchpanes for her.
759
00:37:20,248 --> 00:37:22,752
They would let their imagination go wild,
760
00:37:22,752 --> 00:37:26,951
they would make fantastical beasts, dragons, mermaids,
761
00:37:26,951 --> 00:37:28,888
all kinds of creatures.
762
00:37:28,888 --> 00:37:32,078
One of the grandest ever made came courtesy of Robert Dudley,
763
00:37:32,078 --> 00:37:34,743
Earl of Leicester. Determined to win her heart,
764
00:37:34,743 --> 00:37:38,458
he presented Elizabeth with a giant marchpane replica
765
00:37:38,458 --> 00:37:39,668
of his own castle,
766
00:37:39,668 --> 00:37:42,092
but Dudley's advances clearly weren't sweet enough,
767
00:37:42,092 --> 00:37:44,433
as our Virgin Queen never married.
768
00:37:46,855 --> 00:37:50,570
But who can win the hearts of Paul and Mary in the Tudor Showstopper
769
00:37:50,570 --> 00:37:52,144
and book a place in the semifinal?
770
00:37:52,144 --> 00:37:55,092
So, I'm just starting with my spiced apple cake.
771
00:37:55,092 --> 00:37:58,524
For my marchpane, I'm attempting a Tudor garden
772
00:37:58,524 --> 00:38:00,946
and, like, a little maze. "Maze."
773
00:38:00,946 --> 00:38:03,975
As well as perfecting her spiced apple cake base,
774
00:38:03,975 --> 00:38:07,285
Benjamina's place in the semifinal could rest on her
775
00:38:07,285 --> 00:38:08,820
getting through her maze,
776
00:38:08,820 --> 00:38:12,090
her green marzipan grass and tree fashioned from puffed rice,
777
00:38:12,090 --> 00:38:14,189
ganache, and melted marshmallows.
778
00:38:15,724 --> 00:38:17,097
You are having a maze,
779
00:38:17,097 --> 00:38:19,842
and we will see how to get there if we look over the top.
780
00:38:19,842 --> 00:38:21,578
Not a complicated maze.
781
00:38:21,578 --> 00:38:24,929
- Oh.
- Is it just like a road?
782
00:38:24,929 --> 00:38:26,948
- It's not complicated!
- Thank you.
783
00:38:27,957 --> 00:38:29,412
I'm just grinding up some more nuts,
784
00:38:29,412 --> 00:38:31,269
I don't want great lumps cos in a genoise,
785
00:38:31,269 --> 00:38:32,600
they'll fall down to the bottom.
786
00:38:32,600 --> 00:38:34,215
You want it to be as light as possible.
787
00:38:34,215 --> 00:38:36,155
After a difficult Technical Challenge,
788
00:38:36,155 --> 00:38:38,617
Jane is making a walnut genoise sponge
789
00:38:38,617 --> 00:38:42,411
covered with an intricate marzipan design of swans and roses.
790
00:38:42,411 --> 00:38:44,511
I have chosen a swan theme.
791
00:38:44,511 --> 00:38:46,126
I am doing this design.
792
00:38:46,126 --> 00:38:48,670
It's going to be fascinating. There's a lot of detail on that.
793
00:38:48,670 --> 00:38:50,246
There's quite a lot of detail on that.
794
00:38:50,246 --> 00:38:52,425
- It's going to be fiddly.
- Yeah.
795
00:38:52,425 --> 00:38:54,323
So I've gone for slightly Tudor flavours.
796
00:38:54,323 --> 00:38:58,118
Honey, currants, ginger, so a bit of spice and dried fruit,
797
00:38:58,118 --> 00:38:59,652
not totally off-period.
798
00:38:59,652 --> 00:39:01,792
Andrew's authentic Tudor flavours
799
00:39:01,792 --> 00:39:05,426
will be guarded by marzipan Tudor knights on horseback,
800
00:39:05,426 --> 00:39:07,485
complete with jousting poles.
801
00:39:07,485 --> 00:39:09,221
This is going to be at the head of the table,
802
00:39:09,221 --> 00:39:10,472
it's got to look bang-on.
803
00:39:10,472 --> 00:39:11,685
Right, going in.
804
00:39:12,977 --> 00:39:15,560
To give themselves as much time as possible to perfect
805
00:39:15,560 --> 00:39:17,255
a spectacular display,
806
00:39:17,255 --> 00:39:21,374
everyone's cakes need to begin baking as soon as possible.
807
00:39:21,374 --> 00:39:24,805
But Selasi still needs to make one final ingredient.
808
00:39:24,805 --> 00:39:28,844
I am making simnel cake, which is a fruitcake
809
00:39:28,844 --> 00:39:30,903
with marzipan in the middle.
810
00:39:30,903 --> 00:39:34,860
Selasi's cake of brandy-soaked fruit will be surrounded
811
00:39:34,860 --> 00:39:37,120
by a fortress of marzipan walls.
812
00:39:37,120 --> 00:39:40,876
His design should be a show-stopping Tudor history lesson.
813
00:39:40,876 --> 00:39:43,863
The six eyes represent the six wives of Henry VIII.
814
00:39:43,863 --> 00:39:48,345
- Very good.
- With the crowns there in the centre, I'm making a sword,
815
00:39:48,345 --> 00:39:50,848
and then the sword will be sticking in the middle
816
00:39:50,848 --> 00:39:52,987
which represents the Battle of Bosworth Fields.
817
00:39:52,987 --> 00:39:55,330
- Wow.
- You have thought this a lot out, haven't you?
818
00:39:55,330 --> 00:39:57,994
Now, are you putting a glaze on here, or...?
819
00:39:57,994 --> 00:40:00,781
Yeah, I'm going to make a kirsch and icing sugar glaze.
820
00:40:00,781 --> 00:40:03,283
You like a bit of alcohol in your things, don't you?
821
00:40:03,283 --> 00:40:04,898
Um...I don't mind alcohol.
822
00:40:06,876 --> 00:40:09,421
The main ingredients, for all forms of marzipan,
823
00:40:09,421 --> 00:40:11,843
are ground almonds and sugar.
824
00:40:11,843 --> 00:40:14,347
- A lot of sugar.
- Modern marzipan is even richer,
825
00:40:14,347 --> 00:40:17,132
with more sugar and the addition of an egg.
826
00:40:17,132 --> 00:40:19,231
I did try doing all this with marchpane,
827
00:40:19,231 --> 00:40:23,189
but some of my stuff is quite intricate and it kept cracking.
828
00:40:23,189 --> 00:40:26,661
That's the modern-day marzipan with eggs in it.
829
00:40:26,661 --> 00:40:28,761
Selasi and Candice are the only bakers
830
00:40:28,761 --> 00:40:31,991
using both modern and traditional marzipan.
831
00:40:31,991 --> 00:40:34,251
I am making a peacock.
832
00:40:34,251 --> 00:40:37,805
As soon as I heard about the Tudors, I thought, "Well, peacock",
833
00:40:37,805 --> 00:40:40,752
and then I kind of thought about a current TV programme
834
00:40:40,752 --> 00:40:42,207
I quite like at the moment.
835
00:40:42,207 --> 00:40:44,991
- Does it have something to do with thrones?
- It might.
- And games?
836
00:40:44,991 --> 00:40:46,324
Yes.
837
00:40:46,324 --> 00:40:47,939
The body of Candice's peacock
838
00:40:47,939 --> 00:40:49,958
will feature four multicoloured sponges
839
00:40:49,958 --> 00:40:51,129
flavoured with orange,
840
00:40:51,129 --> 00:40:53,107
with a hidden surprise in the centre,
841
00:40:53,107 --> 00:40:55,246
and covered in marbled marzipan.
842
00:40:55,246 --> 00:40:58,598
The peacock's head and neck will be made from puffed rice and chocolate,
843
00:40:58,598 --> 00:41:02,030
and its tail will be made of three flavours of marchpane.
844
00:41:02,030 --> 00:41:04,776
I've got a lemon one, and then a more traditional rose water,
845
00:41:04,776 --> 00:41:06,269
and a mint one.
846
00:41:06,269 --> 00:41:07,924
Have you had a little practice of this?
847
00:41:07,924 --> 00:41:09,499
I've made a lot of peacocks, Mary.
848
00:41:09,499 --> 00:41:11,397
Have you had a lot of banquets at home?
849
00:41:11,397 --> 00:41:14,385
"What are we having her breakfast?" "We're having peacock again."
850
00:41:14,385 --> 00:41:16,726
"What are we having for lunch?" "Peacock tail today."
851
00:41:16,726 --> 00:41:18,584
Peacock sarnies.
852
00:41:18,584 --> 00:41:21,329
- MEL:
- To be able to craft their Tudor marzipan,
853
00:41:21,329 --> 00:41:23,065
consistency is crucial.
854
00:41:23,065 --> 00:41:26,740
Too dry and it'll crack, too wet and it won't hold its shape.
855
00:41:26,740 --> 00:41:29,566
The amount of liquid added can have a dramatic effect
856
00:41:29,566 --> 00:41:31,464
on their finished Showstopper.
857
00:41:32,756 --> 00:41:35,340
Six. Let's give it a bit more alcohol, seven.
858
00:41:35,340 --> 00:41:37,277
I want to be able to roll it out and for it to cut
859
00:41:37,277 --> 00:41:39,418
so it does need to be able to stick together.
860
00:41:39,418 --> 00:41:41,639
Never really made a marchpane so I don't know.
861
00:41:41,639 --> 00:41:43,899
I practised without knowing what they are looking for.
862
00:41:43,899 --> 00:41:45,475
Just adding a tiny bit more water.
863
00:41:45,475 --> 00:41:47,937
Marchpane can be a bit more crumbly than marzipan.
864
00:41:47,937 --> 00:41:50,561
I'm quite happy with that, that'll do.
865
00:41:50,561 --> 00:41:52,419
TIMER SOUNDS
866
00:41:52,419 --> 00:41:53,792
That went quick.
867
00:41:57,546 --> 00:42:00,171
If the bakers are happy with their sponges...
868
00:42:00,171 --> 00:42:01,301
That looks done.
869
00:42:02,392 --> 00:42:04,329
They're nice and light.
870
00:42:04,329 --> 00:42:08,327
And green. And yellow.
871
00:42:08,327 --> 00:42:12,121
..show-stopping marzipan construction can begin.
872
00:42:12,121 --> 00:42:16,159
It is supposed to look like a hedge. I don't know, it looks like a snake.
873
00:42:16,159 --> 00:42:17,249
Crackage.
874
00:42:21,206 --> 00:42:25,163
I went and bought a toy horse then cast my own moulds from it.
875
00:42:25,163 --> 00:42:28,554
Try and make sure you get it in to all the detail of the horse.
876
00:42:32,713 --> 00:42:36,186
My nephew, when he saw me doing this,
877
00:42:36,186 --> 00:42:38,204
"Can I play with the Play-Doh?"
878
00:42:38,204 --> 00:42:40,222
Pretty happy with how it looks at the moment.
879
00:42:40,222 --> 00:42:41,798
I'm making weapons.
880
00:42:41,798 --> 00:42:45,835
Home-made template, it is made from a plastic chopping board.
881
00:42:45,835 --> 00:42:48,662
It's a bit drier, compared to the marzipan.
882
00:42:48,662 --> 00:42:49,712
And it's cracking.
883
00:42:51,690 --> 00:42:53,950
- Looks like a hedge, doesn't it?
- Yeah, looks great.
884
00:42:53,950 --> 00:42:56,656
If Anne of Cleves was running down this bit here,
885
00:42:56,656 --> 00:42:59,361
she'd suddenly find herself out in the open again.
886
00:42:59,361 --> 00:43:01,581
- THEY LAUGH
- I'm sorry to say,
887
00:43:01,581 --> 00:43:03,561
it's the easiest maze I've ever seen.
888
00:43:03,561 --> 00:43:05,215
- But don't let that put you off.
- Exactly.
889
00:43:06,386 --> 00:43:08,687
Time to see how the horses have come out.
890
00:43:10,546 --> 00:43:13,250
Pretty pleased with that. Right, now we're going to grill them.
891
00:43:13,250 --> 00:43:17,652
In Tudor times, marchpane would be baked in an oven until it was firm.
892
00:43:17,652 --> 00:43:19,549
150, very low heat.
893
00:43:19,549 --> 00:43:21,688
I'm baking it cos it needs to be strong.
894
00:43:21,688 --> 00:43:24,798
But while eggless marchpane risks becoming too brittle in the heat...
895
00:43:24,798 --> 00:43:28,028
Have to really keep an eye on this.
896
00:43:28,028 --> 00:43:31,783
..softer modern marzipan can begin to melt and expand.
897
00:43:31,783 --> 00:43:33,842
I don't want to leave it under there too long
898
00:43:33,842 --> 00:43:36,304
cos they really go out of shape once they're grilled.
899
00:43:37,355 --> 00:43:39,494
You only need about ten minutes.
900
00:43:39,494 --> 00:43:40,988
A fraction too long in the heat
901
00:43:40,988 --> 00:43:44,299
and all the careful shaping and sculpting could be ruined.
902
00:43:50,153 --> 00:43:53,424
I think this is the most intense grilling I've ever done.
903
00:44:01,175 --> 00:44:03,033
Oh, I just lost the tip.
904
00:44:08,079 --> 00:44:10,462
Grilled marzipan goes so out of shape.
905
00:44:12,965 --> 00:44:16,356
Closed up a bit, which is a shame.
906
00:44:16,356 --> 00:44:18,740
It's soft - better let that firm up.
907
00:44:20,112 --> 00:44:23,059
I broke it. I'm making another crown.
908
00:44:24,754 --> 00:44:26,935
Bakers, hate to be a march-pain in the backside,
909
00:44:26,935 --> 00:44:28,671
but you've only got one hour.
910
00:44:28,671 --> 00:44:30,488
I have got a lot to do.
911
00:44:33,113 --> 00:44:34,486
Just leave that to cool.
912
00:44:37,916 --> 00:44:39,330
This is a surprise.
913
00:44:39,330 --> 00:44:41,552
Inside, I'm going to fill with blueberries.
914
00:44:43,933 --> 00:44:45,911
Andrew, is that going spare?
915
00:44:45,911 --> 00:44:48,253
That is going spare, there's quite a lot of excess.
916
00:44:48,253 --> 00:44:50,595
That's great. In my world, I don't call it excess -
917
00:44:50,595 --> 00:44:51,886
I call it breakfast.
918
00:44:55,036 --> 00:44:56,893
That looks a bit hard, that marzipan.
919
00:44:56,893 --> 00:44:58,468
Oh, no, that's wood. I do apologise.
920
00:45:00,405 --> 00:45:01,658
It's supposed to sit on top.
921
00:45:02,708 --> 00:45:04,323
People don't know this about me,
922
00:45:04,323 --> 00:45:06,503
but I am Britain's third-best peacock impersonator.
923
00:45:06,503 --> 00:45:07,552
I see. OK.
924
00:45:07,552 --> 00:45:10,016
SUE IMPERSONATES A PEACOCK
925
00:45:10,016 --> 00:45:11,510
That's a very good peacock.
926
00:45:13,367 --> 00:45:16,233
It's going to be covered in the maze,
927
00:45:16,233 --> 00:45:18,535
so you're not going to see these cracks.
928
00:45:19,786 --> 00:45:22,855
Not great for time, quite behind where I'd like to be.
929
00:45:24,591 --> 00:45:27,780
Yeah, my marchpane centrepiece is going to be so bling.
930
00:45:38,763 --> 00:45:40,216
Sorry, that's ruined.
931
00:45:40,216 --> 00:45:41,549
I've got some spare.
932
00:45:47,766 --> 00:45:49,625
Peacocks were a thing in Tudor times,
933
00:45:49,625 --> 00:45:52,571
so I'm bang-on the Tudor trend, there.
934
00:45:54,146 --> 00:45:56,487
Whoa! What was that?
935
00:45:56,487 --> 00:45:59,274
Just putting these little filler bits in just to try and tidy it up
936
00:45:59,274 --> 00:46:00,929
slightly because it's a bit messy.
937
00:46:00,929 --> 00:46:03,351
I don't think Mary is going to want to see any cracks.
938
00:46:03,351 --> 00:46:06,097
Making up my mix to make my head.
939
00:46:08,883 --> 00:46:12,113
It's coming together. It is.
940
00:46:16,594 --> 00:46:20,592
Now, tree. Marshmallows, melt faster.
941
00:46:20,592 --> 00:46:23,337
Painful amount to do.
942
00:46:23,337 --> 00:46:27,294
I'm so glad I've got time to go nuts with the decorating.
943
00:46:28,627 --> 00:46:29,919
Right...
944
00:46:35,329 --> 00:46:36,741
I need to make a caramel.
945
00:46:38,923 --> 00:46:40,982
Get my caramel jousting thing done.
946
00:46:40,982 --> 00:46:43,000
This is going to be the trunk of the tree.
947
00:46:43,000 --> 00:46:46,150
It has fallen sometimes at home. It sets really firm.
948
00:46:47,603 --> 00:46:51,035
The caramel's crystallising. So annoying.
949
00:46:55,799 --> 00:46:58,464
I just don't like this grilled stuff.
950
00:46:58,464 --> 00:46:59,757
Hey-ho.
951
00:46:59,757 --> 00:47:01,977
That's really annoying me now.
952
00:47:01,977 --> 00:47:03,430
I'm already on my second one.
953
00:47:03,430 --> 00:47:05,731
Hi, Mel. Exceedingly frustrating, this.
954
00:47:05,731 --> 00:47:07,992
OK, do it again, love. Do it again.
955
00:47:09,244 --> 00:47:10,819
Run, run, run.
956
00:47:10,819 --> 00:47:13,807
Please, this time, really need this to work.
957
00:47:16,027 --> 00:47:19,459
Bakers, I don't want to cause you march-pain,
958
00:47:19,459 --> 00:47:22,568
but you have got 15 minutes left.
959
00:47:22,568 --> 00:47:24,103
I'm just going to put some roses on,
960
00:47:24,103 --> 00:47:27,170
and then it's a matter of tarting it up.
961
00:47:32,823 --> 00:47:34,236
Don't tell me it's stuck.
962
00:47:34,236 --> 00:47:36,659
Good control, there we go, there she blows.
963
00:47:36,659 --> 00:47:38,032
Well done, my love.
964
00:47:41,059 --> 00:47:44,734
Going to blowtorch it. Haven't got time to grill it.
965
00:47:52,648 --> 00:47:54,868
A little bit burnt - that can be hidden.
966
00:47:56,241 --> 00:47:58,663
Come on, this is my last chance to get it right.
967
00:48:06,416 --> 00:48:09,646
It can be a bit tight but it's got to go in the middle.
968
00:48:09,646 --> 00:48:11,181
Let's hope this stands.
969
00:48:18,367 --> 00:48:20,668
We're so nearly there with the caramel.
970
00:48:20,668 --> 00:48:21,839
Just got, like, two minutes.
971
00:48:25,635 --> 00:48:28,258
Come on, dry. They don't look great.
972
00:48:28,258 --> 00:48:30,763
I need to just press on, press on, press on.
973
00:48:38,514 --> 00:48:40,008
Can't do it without roses.
974
00:48:40,008 --> 00:48:41,946
So just going to go for it, really.
975
00:48:41,946 --> 00:48:43,924
HE SIGHS
976
00:48:51,312 --> 00:48:53,009
OK, bakers, time is up.
977
00:48:54,462 --> 00:48:57,974
If you'd like to move your magnificent marzipan centrepieces
978
00:48:57,974 --> 00:48:59,792
to the end of your benches.
979
00:49:15,054 --> 00:49:17,880
- Love that stand. MEL:
- Well done, Jane.
980
00:49:17,880 --> 00:49:21,797
- MARY:
- Jane, looking at it from the top, it looks very Tudor.
981
00:49:21,797 --> 00:49:25,349
I love your swans, the whole decoration is very good.
982
00:49:25,349 --> 00:49:27,086
I think it looks very neat.
983
00:49:27,086 --> 00:49:29,832
I think you've lost your way slightly on these pieces here.
984
00:49:29,832 --> 00:49:33,425
- I found, when I grilled them, they really melted.
- Yeah.
985
00:49:33,425 --> 00:49:34,918
- MEL:
- Going to be delicious.
986
00:49:36,978 --> 00:49:40,531
That held together well, good bit of marzipan all the way down,
987
00:49:40,531 --> 00:49:42,024
sponge looks good.
988
00:49:50,140 --> 00:49:52,037
Wow.
989
00:49:52,037 --> 00:49:53,491
The sponge is so delicate.
990
00:49:53,491 --> 00:49:56,600
You chose quite a difficult sponge, and adding ground nuts,
991
00:49:56,600 --> 00:49:59,830
it could easily lose its volume, and it's kept its volume.
992
00:49:59,830 --> 00:50:03,505
- It's very good.
- With the marzipan as well, it tastes amazing.
993
00:50:03,505 --> 00:50:05,684
- Oh, thank you!
- I really like it.
994
00:50:05,684 --> 00:50:07,219
Even with the weight of the marzipan,
995
00:50:07,219 --> 00:50:08,915
the weight of the decoration on it as well,
996
00:50:08,915 --> 00:50:10,732
- it's kept its shape.
- Very nice.
- Well done.
997
00:50:10,732 --> 00:50:13,800
- Thank you. Thank you very much.
- MEL:
- Well done, Jane.
998
00:50:27,406 --> 00:50:29,222
The idea is good.
999
00:50:29,222 --> 00:50:30,919
Jousting pole.
1000
00:50:30,919 --> 00:50:33,261
Really, that should have gone on the hand, on the edge.
1001
00:50:33,261 --> 00:50:35,239
I like the horses, I think the horses are good.
1002
00:50:35,239 --> 00:50:37,621
It's a little bit on the clumsy side.
1003
00:50:37,621 --> 00:50:41,982
Round the back here, the marzipan is beginning to drop,
1004
00:50:41,982 --> 00:50:44,566
and it's not quite finished at the bottom.
1005
00:50:48,523 --> 00:50:50,744
What you don't want is just a whole load of currants
1006
00:50:50,744 --> 00:50:52,641
sitting at the bottom - I don't like that,
1007
00:50:52,641 --> 00:50:54,418
but the sponge is well cooked.
1008
00:50:59,747 --> 00:51:01,645
The honey comes through very strongly,
1009
00:51:01,645 --> 00:51:02,896
more than the ginger.
1010
00:51:02,896 --> 00:51:04,147
It's a very good sponge
1011
00:51:04,147 --> 00:51:06,046
and the marzipan is a good flavour.
1012
00:51:06,046 --> 00:51:09,033
It's a shame all the currants fell down to the bottom.
1013
00:51:09,033 --> 00:51:11,416
The texture of your marzipan is good, though.
1014
00:51:11,416 --> 00:51:12,829
It's got a good flavour.
1015
00:51:21,106 --> 00:51:24,134
You promised us we were getting a maze, we've got a maze.
1016
00:51:24,134 --> 00:51:25,830
It's quite simplistic.
1017
00:51:25,830 --> 00:51:28,737
What you could have done was make sure that the maze was thinner.
1018
00:51:28,737 --> 00:51:31,966
- It's a bit thick.
- Yeah, it puffed up when it baked.
1019
00:51:31,966 --> 00:51:34,349
You'd have to be very thin to get through that maze.
1020
00:51:34,349 --> 00:51:35,682
Absolutely. Right...
1021
00:51:48,723 --> 00:51:50,701
The marzipan tastes nice.
1022
00:51:50,701 --> 00:51:53,042
It could've done with being bonded to the top of it.
1023
00:51:53,042 --> 00:51:55,627
It should really hold together as we cut through it.
1024
00:51:55,627 --> 00:51:59,623
Your marzipan that you've actually coated the cake with is very good.
1025
00:51:59,623 --> 00:52:02,289
- It's very thin.
- The cake feels quite doughy.
1026
00:52:02,289 --> 00:52:06,527
It is difficult to make an apple cake that isn't heavy,
1027
00:52:06,527 --> 00:52:09,597
because you've got quite a high proportion of apple in here,
1028
00:52:09,597 --> 00:52:13,069
- therefore it does make it rather close-textured.
- Thank you.
1029
00:52:28,493 --> 00:52:29,946
Wow.
1030
00:52:29,946 --> 00:52:33,580
Incredible work and to incorporate so much marzipan.
1031
00:52:33,580 --> 00:52:35,115
I just hope it tastes good.
1032
00:52:41,331 --> 00:52:43,754
Aw! Proper surprise!
1033
00:52:43,754 --> 00:52:45,975
Proper Tudor surprise.
1034
00:52:45,975 --> 00:52:47,306
Full of blueberries.
1035
00:52:52,394 --> 00:52:54,170
The taste of the orange sponge is very good.
1036
00:52:54,170 --> 00:52:56,634
- Thank you.
- You've really cracked it,
1037
00:52:56,634 --> 00:52:59,540
we've got even amount of sponges all the way up.
1038
00:52:59,540 --> 00:53:01,236
They're all peacock colours.
1039
00:53:01,236 --> 00:53:02,891
I want to try the tails.
1040
00:53:02,891 --> 00:53:06,567
That's the lemon. I take it this is mint.
1041
00:53:06,567 --> 00:53:08,504
Got the lemon.
1042
00:53:08,504 --> 00:53:10,362
I've got the mint as well.
1043
00:53:10,362 --> 00:53:13,026
As a challenge, you've ticked all the boxes and then some.
1044
00:53:13,026 --> 00:53:14,480
Exceptional.
1045
00:53:30,024 --> 00:53:31,640
I quite like the idea of the crown,
1046
00:53:31,640 --> 00:53:33,699
I think you could have done more with the inside,
1047
00:53:33,699 --> 00:53:36,120
cos that's the focus bit - when you get closer to the cake,
1048
00:53:36,120 --> 00:53:38,100
that's what you look at and it looks a bit of a mess.
1049
00:53:38,100 --> 00:53:42,863
It looks a little bit crumbly and hasn't got quite enough colour.
1050
00:53:42,863 --> 00:53:45,166
Let's have a look. Take that side off...
1051
00:53:51,866 --> 00:53:55,502
The cake, it could do with just a little longer baking
1052
00:53:55,502 --> 00:53:57,843
and a little lower temperature in the oven,
1053
00:53:57,843 --> 00:54:01,195
and just as I expected, the marzipan in the middle melts.
1054
00:54:01,195 --> 00:54:02,648
It's a beautiful flavour.
1055
00:54:02,648 --> 00:54:04,465
This is the other marzipan that you have...
1056
00:54:04,465 --> 00:54:06,726
- Which is baked, yeah.
- Which is baked.
1057
00:54:06,726 --> 00:54:08,179
- MEL:
- Oh, nice.
1058
00:54:12,337 --> 00:54:14,316
- MARY:
- Lovely. More like a biscuit.
1059
00:54:14,316 --> 00:54:16,052
I think it is a good crown,
1060
00:54:16,052 --> 00:54:19,241
- I just think the inside is a bit messy.
- Thank you.
1061
00:54:29,578 --> 00:54:32,445
The person we thought was far ahead at the start of this challenge,
1062
00:54:32,445 --> 00:54:34,666
Andrew, you were a little underwhelmed by the finish,
1063
00:54:34,666 --> 00:54:35,837
weren't you, Mary?
1064
00:54:35,837 --> 00:54:37,573
He came in with flying colours,
1065
00:54:37,573 --> 00:54:40,680
but he's gone back with this cake here.
1066
00:54:40,680 --> 00:54:42,458
Who do you think has done really well?
1067
00:54:42,458 --> 00:54:44,921
I thought that this wonderful peacock,
1068
00:54:44,921 --> 00:54:47,262
the detail, showed great skill.
1069
00:54:47,262 --> 00:54:50,331
There's one person that has stepped up again, and that's Jane.
1070
00:54:50,331 --> 00:54:53,076
The flavour of the genoise and the coffee inside there,
1071
00:54:53,076 --> 00:54:55,742
blended with the marzipan, was delicious.
1072
00:54:55,742 --> 00:54:57,800
Coming into the last challenge, though,
1073
00:54:57,800 --> 00:55:00,627
Benjamina and Selasi were almost neck and neck,
1074
00:55:00,627 --> 00:55:03,251
and really, I have seen better from both of them.
1075
00:55:03,251 --> 00:55:05,390
Do you still think it is between Benjamina and Selasi
1076
00:55:05,390 --> 00:55:07,652
- as to who will leave this week?
- Absolutely.
1077
00:55:07,652 --> 00:55:10,276
Do you know who it's going to be between the two of them?
1078
00:55:10,276 --> 00:55:11,649
Yeah, I think so.
1079
00:55:25,861 --> 00:55:28,284
Bakers, I get the fun job today.
1080
00:55:28,284 --> 00:55:33,533
I get to announce who has won the accolade of Star Baker.
1081
00:55:33,533 --> 00:55:37,813
It takes an awful lot of gumption to go TU-DOR top of the class.
1082
00:55:37,813 --> 00:55:41,607
Today's Star Baker is someone who put on a wonderful display,
1083
00:55:41,607 --> 00:55:42,778
so give a big...
1084
00:55:42,778 --> 00:55:44,435
SUE IMMITATES A PEACOCK
1085
00:55:44,435 --> 00:55:46,493
..for Candice! Well done.
1086
00:55:49,925 --> 00:55:53,518
I genuinely wish that I could sneak all five of you
1087
00:55:53,518 --> 00:55:55,698
into next week's semifinal.
1088
00:55:55,698 --> 00:55:58,364
You know that we can't, somebody has to leave today,
1089
00:55:58,364 --> 00:56:02,683
and I'm very, very sad to say that the person leaving is...
1090
00:56:14,594 --> 00:56:17,663
..Benjamina. I'm so sorry to see you go.
1091
00:56:17,663 --> 00:56:19,359
We'll really miss you, darling.
1092
00:56:19,359 --> 00:56:21,741
It's been a sheer joy having you.
1093
00:56:21,741 --> 00:56:24,325
- Has it?
- Well done, Andrew.
1094
00:56:24,325 --> 00:56:26,869
- Unlucky, Benjamina.
- Thank you, Paul.
- Unlucky, my dear.
1095
00:56:26,869 --> 00:56:28,564
I know, it was...
1096
00:56:30,381 --> 00:56:33,612
Benjamina just said to me now, "It wasn't my week."
1097
00:56:33,612 --> 00:56:34,863
I said, "No, it wasn't",
1098
00:56:34,863 --> 00:56:36,841
but you can't afford to slip up on Bake Off.
1099
00:56:36,841 --> 00:56:39,830
We've loved having you. Wish we could take you.
1100
00:56:39,830 --> 00:56:41,808
SHE SNIFFS
1101
00:56:43,705 --> 00:56:45,320
I knew it, but, yeah.
1102
00:56:46,571 --> 00:56:50,650
I did not expect it to be you, I really didn't.
1103
00:56:50,650 --> 00:56:53,717
Quarterfinalist, I think, once it sinks in,
1104
00:56:53,717 --> 00:56:55,131
it will actually...
1105
00:56:55,131 --> 00:56:56,867
I've done something really, really cool.
1106
00:56:56,867 --> 00:57:00,946
To get this far in itself is an achievement, so I'm really proud.
1107
00:57:02,843 --> 00:57:04,821
Go for it.
1108
00:57:04,821 --> 00:57:06,154
I'm going to keep on baking.
1109
00:57:06,154 --> 00:57:09,424
No marzipan, no Tudor ever in my life, oh, my gosh.
1110
00:57:09,424 --> 00:57:11,282
But it's so much fun being in there,
1111
00:57:11,282 --> 00:57:13,623
and it's so much fun baking with everyone.
1112
00:57:13,623 --> 00:57:16,126
So I think that the part I'm going to miss the most.
1113
00:57:16,126 --> 00:57:17,983
It's been really special.
1114
00:57:21,455 --> 00:57:22,708
It's a shame to see her go.
1115
00:57:22,708 --> 00:57:24,444
She's a proper sister to me, actually.
1116
00:57:24,444 --> 00:57:26,946
She's probably the only one that thinks I'm really funny.
1117
00:57:26,946 --> 00:57:29,168
Everyone else thinks I'm not funny at all, so, yeah,
1118
00:57:29,168 --> 00:57:31,711
it's good to have a friend like that!
1119
00:57:31,711 --> 00:57:34,013
I seriously thought I was going,
1120
00:57:34,013 --> 00:57:36,799
I seriously thought this morning on the drive in,
1121
00:57:36,799 --> 00:57:40,755
"That's my last bus ride to the tent."
1122
00:57:42,128 --> 00:57:44,429
I proved a lot with that peacock!
1123
00:57:44,429 --> 00:57:45,923
Who would have thought it?
1124
00:57:45,923 --> 00:57:48,548
Proved a lot with a peacock! But I really did.
1125
00:57:48,548 --> 00:57:52,585
Amazing! Semifinal. Yeah, crikey.
1126
00:57:52,585 --> 00:57:55,089
- Next time...
- Bake, bake, bake, bake, bake.
1127
00:57:55,089 --> 00:57:56,582
..it's the semifinal.
1128
00:57:56,582 --> 00:57:58,844
It's just so empty in here.
1129
00:57:58,844 --> 00:58:01,387
- I have to nail it.
- Four bakers...
1130
00:58:01,387 --> 00:58:03,365
I don't think I've been quite as nervous as this.
1131
00:58:03,365 --> 00:58:04,981
..three patisserie challenges...
1132
00:58:04,981 --> 00:58:06,232
You've got away with this.
1133
00:58:06,232 --> 00:58:07,726
..three chances.
1134
00:58:07,726 --> 00:58:10,471
This is manic, absolutely manic.
1135
00:58:10,471 --> 00:58:13,016
- Better stop cooking.
- Come on, sleepy.
1136
00:58:13,016 --> 00:58:14,509
But who will make it to the final...
1137
00:58:14,509 --> 00:58:16,528
Selasi, are you scared for the first time?
1138
00:58:16,528 --> 00:58:17,660
Yeah.
1139
00:58:17,660 --> 00:58:19,557
..of The Great British Bake Off?
85724
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