1 00:00:02,000 --> 00:00:05,400 - The tension is palpable, we're halfway through. - It's all drama, zero gimmicks. 2 00:00:05,400 --> 00:00:08,960 Hang on - I've booked some men with tassels and dancing shorts. 3 00:00:08,960 --> 00:00:11,400 Great. That means I can still fire you out the cannon! 4 00:00:11,400 --> 00:00:13,960 - Welcome... - ..to The Great British Bake Off! 5 00:00:13,960 --> 00:00:15,040 Last time... 6 00:00:15,040 --> 00:00:16,360 Freezer, freezer, freezer. 7 00:00:16,360 --> 00:00:19,040 ..desserts proved the undoing of Iain. 8 00:00:19,040 --> 00:00:20,960 No, no, no, no, you've got... 9 00:00:20,960 --> 00:00:22,320 Richard came out on top... 10 00:00:22,320 --> 00:00:26,240 Now, that's what I call a sauce pudding. 11 00:00:26,240 --> 00:00:28,800 ..and was crowned Star Baker for the second time. 12 00:00:28,800 --> 00:00:31,120 - Ooh, well done! - Well done, Richard. 13 00:00:31,120 --> 00:00:32,560 This time... 14 00:00:32,560 --> 00:00:34,560 OK... 15 00:00:34,560 --> 00:00:37,600 ..the bakers tackle pies and tarts. 16 00:00:37,600 --> 00:00:38,960 I've got it as thin as I dare. 17 00:00:38,960 --> 00:00:41,800 With a Signature that challenges the steadiest of hands. 18 00:00:41,800 --> 00:00:43,760 Whoa... 19 00:00:43,760 --> 00:00:46,200 A technical that gets everyone in a spin. 20 00:00:46,200 --> 00:00:49,400 I think this has to be one of the strangest things I've ever done. 21 00:00:49,400 --> 00:00:51,320 And a towering Showstopper... 22 00:00:51,320 --> 00:00:54,400 If that stays up without falling, I'll be amazed. 23 00:00:54,400 --> 00:00:57,400 ..that might just prove too much to handle. 24 00:00:59,520 --> 00:01:01,160 Oh, my goodness. 25 00:01:21,280 --> 00:01:23,800 We're half way through the Bake Off, 26 00:01:23,800 --> 00:01:27,160 and unfortunately Diana has been taken ill. 27 00:01:29,240 --> 00:01:32,280 Everyone was expecting to see Diana today and have Diana baking with us, 28 00:01:32,280 --> 00:01:34,400 so it's a bit sad that she's not here. 29 00:01:34,400 --> 00:01:36,800 We're missing her already, she's a lively character 30 00:01:36,800 --> 00:01:38,720 and she's good for the team. 31 00:01:38,720 --> 00:01:41,320 Sadly, she won't be able to continue in the Bake Off tent. 32 00:01:41,320 --> 00:01:44,760 I'm going to miss Diana so much 33 00:01:44,760 --> 00:01:48,000 cos she's my grandma in the tent. What am I going to do? 34 00:01:51,040 --> 00:01:53,640 Morning, bakers, and welcome back to the tent. 35 00:01:53,640 --> 00:01:55,680 For the Signature Challenge today, 36 00:01:55,680 --> 00:02:00,480 Paul and Mary would very much like you to make a family-sized custard tart. 37 00:02:00,480 --> 00:02:02,400 Mmm... Custard. 38 00:02:02,400 --> 00:02:04,640 - There are a few rules though, Sue. - Strict, Melly. 39 00:02:04,640 --> 00:02:07,280 - Firstly, please don't put your tarts in the bin. - No. 40 00:02:07,280 --> 00:02:08,760 That would be good. 41 00:02:08,760 --> 00:02:10,600 Got two and a half hours. On your marks... 42 00:02:10,600 --> 00:02:12,280 - Get set, bake! - ..Bake. 43 00:02:14,040 --> 00:02:16,080 What am I looking for...? Sorry. 44 00:02:19,600 --> 00:02:23,120 I love custard tarts, so I normally make the custard tart on its own, 45 00:02:23,120 --> 00:02:26,240 but I needed to spruce it up a bit so that's what I'm doing. 46 00:02:26,240 --> 00:02:29,240 Achieving the perfect custard tart 47 00:02:29,240 --> 00:02:32,040 takes real skill. It's all about texture. 48 00:02:32,040 --> 00:02:35,440 We're looking for a crispy base, and a beautiful silky custard. 49 00:02:38,360 --> 00:02:40,160 When it comes to the pastry, 50 00:02:40,160 --> 00:02:43,600 if it's badly put in the pastry ring, 51 00:02:43,600 --> 00:02:46,560 they'll make holes and the custard will leak out. 52 00:02:46,560 --> 00:02:50,160 It is quite a difficult challenge to get really perfect. 53 00:02:54,520 --> 00:02:57,480 Morning, Norman. What is your version of the custard tart? 54 00:02:57,480 --> 00:02:59,520 I chose tarte au citron. 55 00:02:59,520 --> 00:03:01,120 It's always been a favourite of mine. 56 00:03:01,120 --> 00:03:04,080 I first tasted it in France about 20 years ago. 57 00:03:04,080 --> 00:03:06,840 Never had anything as exotic as that before. 58 00:03:06,840 --> 00:03:09,560 Norman's French classic will be dusted with icing sugar 59 00:03:09,560 --> 00:03:11,480 and topped with candied lemon. 60 00:03:11,480 --> 00:03:13,520 You've kept it simple. Very simple. 61 00:03:13,520 --> 00:03:17,520 I haven't stretched myself today. I'm stretching myself tomorrow. 62 00:03:17,520 --> 00:03:19,800 I like a man who knows when he's stretching himself. 63 00:03:19,800 --> 00:03:22,040 - Well, you need to warm up. This is your warm up. - It is. 64 00:03:22,040 --> 00:03:25,320 You're making a basic tarte au citron. That thing must be beautifully level. 65 00:03:25,320 --> 00:03:28,480 No cracks in sight, and just about set. 66 00:03:28,480 --> 00:03:29,960 Yes. 67 00:03:34,280 --> 00:03:36,560 I am making today 68 00:03:36,560 --> 00:03:39,640 an apricot tart with pistachio pastry. 69 00:03:39,640 --> 00:03:42,680 Martha will be topping her tart with runny honey - 70 00:03:42,680 --> 00:03:45,560 but she's not feeling very confident about this challenge. 71 00:03:45,560 --> 00:03:48,840 I like eating pastry. I just don't enjoy making it. 72 00:03:48,840 --> 00:03:53,400 Out of all the things that you bake, this is probably my least favourite. 73 00:03:53,400 --> 00:03:55,520 It's one of those things that if you're a bit older 74 00:03:55,520 --> 00:03:57,320 I think you make a lot - people like Nancy 75 00:03:57,320 --> 00:04:00,120 I think make a lot of pastry, so... 76 00:04:00,120 --> 00:04:02,000 have to see how it goes. 77 00:04:02,000 --> 00:04:05,120 I'm just going to bring it together. 78 00:04:05,120 --> 00:04:07,520 The trick is to work the dough just the right amount, 79 00:04:07,520 --> 00:04:11,360 so that when baked it'll have a melt in the mouth crumbly texture, 80 00:04:11,360 --> 00:04:13,320 not one that's chewy. 81 00:04:13,320 --> 00:04:17,000 Pastry's my favourite. I love making pastry. 82 00:04:17,000 --> 00:04:20,240 And rather than do a sort of bog standard custard tart 83 00:04:20,240 --> 00:04:22,800 I want to experiment a bit. 84 00:04:22,800 --> 00:04:25,320 Nancy's using cocoa powder in her pastry, 85 00:04:25,320 --> 00:04:28,160 and filling it with a thick passion fruit custard. 86 00:04:28,160 --> 00:04:30,640 She'll bake it in a rather thin tin. 87 00:04:30,640 --> 00:04:33,680 - Is that your ring? - Yes. - It's very shallow. 88 00:04:33,680 --> 00:04:34,880 With the pastry in there, 89 00:04:34,880 --> 00:04:37,720 how much filling are you actually going to get in there? 90 00:04:37,720 --> 00:04:40,840 Erm... Quite a lot. 91 00:04:40,840 --> 00:04:43,840 Well, I wouldn't say quite a lot, when you look at that. 92 00:04:43,840 --> 00:04:47,120 You're thinking it's going to look half pastry, half filling, 93 00:04:47,120 --> 00:04:49,760 - but it's deceiving. - OK. 94 00:04:51,200 --> 00:04:54,160 I'm just going to put it in the fridge now. 95 00:04:56,440 --> 00:04:58,400 It's always best to 96 00:04:58,400 --> 00:05:01,960 chill it for quite a while before you use it. 97 00:05:01,960 --> 00:05:04,200 It'll roll out better without cracking. 98 00:05:04,200 --> 00:05:06,200 Chilling the pastry is really important, 99 00:05:06,200 --> 00:05:10,040 so I'm hoping that I've chilled it for enough time before I line it. 100 00:05:10,040 --> 00:05:12,240 But not too long, or it won't bake. 101 00:05:13,680 --> 00:05:16,160 - Hello, Kate. - Hi. - Whereabouts are you up to with your tart? 102 00:05:16,160 --> 00:05:19,440 My pastry is in the freezer just chilling down, 103 00:05:19,440 --> 00:05:21,280 and I've got the rhubarb on the go. 104 00:05:21,280 --> 00:05:24,160 - So this is your classic rhubarb and custard. - It is. It is. 105 00:05:24,160 --> 00:05:26,000 Kate's rhubarb and custard tart 106 00:05:26,000 --> 00:05:28,040 will feature an almond and rosemary pastry, 107 00:05:28,040 --> 00:05:30,800 and a swirl of her rhubarb compote. 108 00:05:30,800 --> 00:05:32,360 Any decoration on top? 109 00:05:32,360 --> 00:05:34,480 The rhubarbs are in a swirl so I'm going to put them 110 00:05:34,480 --> 00:05:37,040 onto the pastry case, 111 00:05:37,040 --> 00:05:39,160 then pour the custard in and then do a swirl, 112 00:05:39,160 --> 00:05:41,280 10, 15 minutes into the baking. 113 00:05:41,280 --> 00:05:42,680 I'm liking the body there... 114 00:05:42,680 --> 00:05:46,120 Well, you have to wobble it out of the oven, and 115 00:05:46,120 --> 00:05:50,400 I don't want to leave the oven door open so I do have to put it on the top and then swirl it. 116 00:05:50,400 --> 00:05:54,600 - I wanted to keep it simple because I love custard tarts. - There's nothing simple about that. 117 00:05:54,600 --> 00:05:57,560 Well... As simple as I could. 118 00:05:57,560 --> 00:05:59,920 At the moment I'm just preparing the fillings, 119 00:05:59,920 --> 00:06:03,280 just need some pureed mango, which I'm just sorting out now. 120 00:06:04,560 --> 00:06:06,760 Luis, Chetna, Richard, Nancy and Norman 121 00:06:06,760 --> 00:06:09,440 are also flavouring their tarts with fruit. 122 00:06:09,440 --> 00:06:12,240 But they've chosen to add it into the custard mix. 123 00:06:12,240 --> 00:06:14,440 I haven't done this quite a lot. 124 00:06:14,440 --> 00:06:17,320 I know that four or five lemons is just about right. 125 00:06:17,320 --> 00:06:20,120 But changing the consistency could make it harder 126 00:06:20,120 --> 00:06:21,240 for the custard to set. 127 00:06:21,240 --> 00:06:23,280 I think the trickiest ting about custard is 128 00:06:23,280 --> 00:06:25,960 getting the egg to other ingredients right. 129 00:06:25,960 --> 00:06:28,840 If you've got too little egg, then it's not going to set. 130 00:06:28,840 --> 00:06:31,840 If you've got too much egg, it's a bit rubbery and not very nice. 131 00:06:31,840 --> 00:06:34,240 Luis's making a tropical fruit tart, 132 00:06:34,240 --> 00:06:37,880 that hails from a region not often known for its sunshine. 133 00:06:37,880 --> 00:06:39,560 - Morning. - Morning, Luis. 134 00:06:39,560 --> 00:06:41,760 So what's your version of a tart? 135 00:06:41,760 --> 00:06:44,600 OK. I'm doing a tropical Manchester tart. 136 00:06:44,600 --> 00:06:50,000 The flavours are passion fruit, orange, lime and some mango puree. 137 00:06:50,000 --> 00:06:52,520 So what's the Mancunian element? 138 00:06:52,520 --> 00:06:55,880 - Er - the Mancunian is it's made by a Mancunian. - That works for me. 139 00:06:57,320 --> 00:07:00,000 This is for poaching figs, 140 00:07:00,000 --> 00:07:04,160 this is dessert wine with cinnamon, honey and peppercorns as well. 141 00:07:04,160 --> 00:07:06,920 When they're out of season, figs are just texture and no taste, so 142 00:07:06,920 --> 00:07:09,560 hopefully poaching them will bring some of the sweetness out. 143 00:07:09,560 --> 00:07:12,280 Richard's tart features an almond pastry. 144 00:07:12,280 --> 00:07:15,840 He's setting his poached figs in a basic custard with a twist. 145 00:07:15,840 --> 00:07:17,080 I love an orange custard, but 146 00:07:17,080 --> 00:07:20,480 cos it had to be special I thought I'd put some poached figs in it. 147 00:07:20,480 --> 00:07:22,760 Orange and fig together should work quite well. 148 00:07:22,760 --> 00:07:25,200 The orange coming through should be nice and sharp, 149 00:07:25,200 --> 00:07:29,080 and those figs should be beautiful when you put a knife through them. 150 00:07:29,080 --> 00:07:31,000 I hope they are. They taste nice at home. 151 00:07:31,000 --> 00:07:33,000 - Good luck. - Thank you. 152 00:07:33,000 --> 00:07:35,360 Chetna is going one step further than everyone else, 153 00:07:35,360 --> 00:07:38,400 by adding fruit and rice to her mix. 154 00:07:38,400 --> 00:07:40,640 We have a pudding in India which is called kheer 155 00:07:40,640 --> 00:07:42,600 and it's made in milk and rice. 156 00:07:42,600 --> 00:07:45,840 And usually in the summer season you eat mango with it, 157 00:07:45,840 --> 00:07:47,960 so I've thought I'll try and mix it together. 158 00:07:47,960 --> 00:07:50,000 Chetna's kheer-inspired custard tart 159 00:07:50,000 --> 00:07:52,440 is topped with fresh mangoes and raspberries. 160 00:07:52,440 --> 00:07:56,000 She's paying close attention to balancing her flavours. 161 00:07:56,000 --> 00:07:59,520 It's not an extremely sweet tart, it's just mildly sweet 162 00:07:59,520 --> 00:08:01,920 so I'm going to make the rice slightly sweet 163 00:08:01,920 --> 00:08:04,360 and have the custard on top of it. 164 00:08:08,800 --> 00:08:12,040 The downside with it is because it's dark in colour, 165 00:08:12,040 --> 00:08:15,760 if you start adding extra flour you'll alter the colour of it. 166 00:08:15,760 --> 00:08:18,920 So I'm not using any flour at all to roll it out. 167 00:08:18,920 --> 00:08:21,560 You don't want the pastry too thin because 168 00:08:21,560 --> 00:08:23,840 it can spring holes and leak but 169 00:08:23,840 --> 00:08:26,520 at the same time you do want thin pastry because... 170 00:08:26,520 --> 00:08:28,440 I dunno - thinner the better, really. 171 00:08:28,440 --> 00:08:30,840 It's just sticking a lot and I'm having to roll it again 172 00:08:30,840 --> 00:08:33,680 which is a nightmare because it makes it a bit tougher. 173 00:08:33,680 --> 00:08:36,640 I'm having to add a bit more flour which I don't want to do, but... 174 00:08:36,640 --> 00:08:38,520 we'll get it in there. 175 00:08:38,520 --> 00:08:40,440 I've decided to use clingfilm, 176 00:08:40,440 --> 00:08:42,720 because you can get the pastry really thin and kind of 177 00:08:42,720 --> 00:08:45,320 pick up the whole sheet like that, and then... 178 00:08:46,280 --> 00:08:48,800 Not making this look easy. 179 00:08:51,160 --> 00:08:52,840 ..roll it over like that. 180 00:09:05,160 --> 00:09:07,400 Sort it out while it's in there. 181 00:09:07,400 --> 00:09:10,400 Because it's too... I'm working it way too much. 182 00:09:10,400 --> 00:09:13,120 And I'll just patch it up at the sides. 183 00:09:15,320 --> 00:09:18,960 At the moment I'm just lining my tart tin. 184 00:09:18,960 --> 00:09:21,440 I've got it as thin as I dare, 185 00:09:21,440 --> 00:09:26,760 and I'm just going to blind bake the pastry case. 186 00:09:26,760 --> 00:09:28,360 When you blind bake pastry, 187 00:09:28,360 --> 00:09:30,760 what happens is the fat sets, the pastry cooks, 188 00:09:30,760 --> 00:09:32,720 and then when you pour your liquid in, 189 00:09:32,720 --> 00:09:34,400 it's already got a solid base to sit in 190 00:09:34,400 --> 00:09:38,160 otherwise it'd all just go really soggy and messy. 191 00:09:39,920 --> 00:09:42,520 Blind baking the pastry is essential, 192 00:09:42,520 --> 00:09:44,560 and SHOULD stop any leaks. 193 00:09:48,560 --> 00:09:50,080 BEEP 194 00:09:53,080 --> 00:09:55,400 Oh, this is my worst bit. 195 00:09:55,400 --> 00:09:59,000 I feel so nervous today. I don't really know why. 196 00:10:01,640 --> 00:10:03,400 Are you a pie or a tart? 197 00:10:03,400 --> 00:10:06,800 - Oh, a tart. - Yeah. I'm a tart as well. 198 00:10:06,800 --> 00:10:07,920 - I am too. - Yeah. 199 00:10:07,920 --> 00:10:09,360 Look at our hairdos. 200 00:10:09,360 --> 00:10:11,800 I think we've got slightly tart hairdos today. 201 00:10:15,160 --> 00:10:18,600 OK, bakers, that's one hour remaining. You can't keep a tart waiting. 202 00:10:18,600 --> 00:10:20,280 Time is money, time is money. Come on! 203 00:10:24,480 --> 00:10:28,000 - You OK? - Yes, I just hate making pastry... 204 00:10:28,000 --> 00:10:29,960 Oh, yours looks really good! 205 00:10:31,840 --> 00:10:35,760 The next tricky thing is I've got to trim the pastry. 206 00:10:35,760 --> 00:10:38,600 So I have to literally carve away at it. 207 00:10:38,600 --> 00:10:40,280 To achieve a perfect finish, 208 00:10:40,280 --> 00:10:43,480 the edges of the pastry case need to be delicately trimmed 209 00:10:43,480 --> 00:10:44,760 while still hot. 210 00:10:44,760 --> 00:10:47,320 - You pleased with that? - Yeah, it's come out neat, hasn't it? 211 00:10:47,320 --> 00:10:49,880 - Hasn't it? - Yeah it's really neat. 212 00:10:51,520 --> 00:10:53,480 Yeah, the key to making a good tart I suppose is 213 00:10:53,480 --> 00:10:55,600 making a nice job of the pastry, you know. 214 00:10:55,600 --> 00:10:58,760 I'm just making sure it's all clear of the edge, 215 00:10:58,760 --> 00:11:02,120 so it's got a nice clear edge when I take it out of the case. 216 00:11:06,480 --> 00:11:08,160 A steady hand is vital, 217 00:11:08,160 --> 00:11:11,120 as the custard is poured into the pastry cases. 218 00:11:11,120 --> 00:11:13,520 Any overspill could be disastrous. 219 00:11:13,520 --> 00:11:15,160 TIMER BEEPS 220 00:11:19,880 --> 00:11:21,080 Shush! 221 00:11:30,240 --> 00:11:32,640 If you kind of carry it from here full and put it in 222 00:11:32,640 --> 00:11:34,480 it's a recipe for disaster, so 223 00:11:34,480 --> 00:11:36,600 fill it halfway, put it in the oven, 224 00:11:36,600 --> 00:11:38,320 fill the rest in the oven door. 225 00:11:40,360 --> 00:11:42,320 Whoa... 226 00:11:42,320 --> 00:11:45,600 Well done, well done. Don't slip it over! 227 00:11:47,400 --> 00:11:48,480 Oh... 228 00:11:48,480 --> 00:11:51,840 Bit of a spill, but...hopefully that'll dribble out. 229 00:11:54,840 --> 00:11:58,800 Nothing to do but wait now, innit? Might taste a bit of custard. 230 00:12:06,160 --> 00:12:08,880 Right, bakers, I know you're all pie-eyed by this stage 231 00:12:08,880 --> 00:12:11,480 but you still have half an hour left. 232 00:12:16,080 --> 00:12:19,920 The real challenge is knowing when to take the tarts out. 233 00:12:45,880 --> 00:12:48,720 I think it's got a wobble. Hopefully it has. 234 00:12:54,440 --> 00:12:57,840 It's still got a little bit of a tremble. Which is what I want. 235 00:12:57,840 --> 00:12:59,680 Looks pretty good to me. 236 00:13:01,120 --> 00:13:04,800 It's the moment of truth, I'm just going to take it out of the case. 237 00:13:07,680 --> 00:13:10,320 How does he do it? Every time. 238 00:13:10,320 --> 00:13:12,360 OK, bakers, that's five minutes! 239 00:13:16,520 --> 00:13:18,000 I'm going to turn it up a bit. 240 00:13:18,000 --> 00:13:22,200 I knew it was going to be... Yeah, it was going to be tight. 241 00:13:23,160 --> 00:13:25,280 It's not as set as I would like, but 242 00:13:25,280 --> 00:13:27,320 I think I'm going to need to get it out now. 243 00:13:36,960 --> 00:13:39,680 Well, some custard did escape, didn't it? 244 00:13:43,960 --> 00:13:46,600 Come on, metal base. Come on! 245 00:13:48,520 --> 00:13:50,760 - Can't get it out. - Can I help you? 246 00:13:50,760 --> 00:13:53,640 - It's just about to fall off, move it that way a bit. - Is it? 247 00:13:53,640 --> 00:13:55,600 OK. I reckon it's going to come off now. 248 00:13:58,120 --> 00:14:00,000 No. No, no... 249 00:14:00,960 --> 00:14:03,960 Ooh... This side's nearly off. Oh, no! 250 00:14:03,960 --> 00:14:05,760 It's OK... 251 00:14:05,760 --> 00:14:07,240 Well done! 252 00:14:12,880 --> 00:14:16,120 Icing sugar gives it a nice finish. 253 00:14:17,240 --> 00:14:19,840 Right, has to come out... Oh, no, that's fine. 254 00:14:23,800 --> 00:14:25,600 Oh, phew! 255 00:14:39,120 --> 00:14:40,760 Pastry, over! 256 00:14:40,760 --> 00:14:41,800 I like it short. 257 00:14:41,800 --> 00:14:43,240 SHE SIGHS 258 00:14:49,760 --> 00:14:52,640 The bakers won't know if they've succeeded 259 00:14:52,640 --> 00:14:55,520 until Paul and Mary cut into their tarts. 260 00:15:06,120 --> 00:15:09,160 Erm... I think it looks a mess, if I'm honest. 261 00:15:09,160 --> 00:15:12,600 A tarte au citron should be clean, sharp and very neat. 262 00:15:17,200 --> 00:15:19,720 It is just baked. It could have done with a little bit more. 263 00:15:19,720 --> 00:15:21,320 The flavour is fantastic - 264 00:15:21,320 --> 00:15:23,880 but I think overall the presentation is not good. 265 00:15:23,880 --> 00:15:27,640 Considering that you had all that time to make one mix and a pastry, 266 00:15:27,640 --> 00:15:30,280 I expected something a little bit better. 267 00:15:36,360 --> 00:15:39,360 Nancy, it looks totally original. Very attractive. 268 00:15:39,360 --> 00:15:41,600 I like the idea that it's shallow, 269 00:15:41,600 --> 00:15:44,400 because I know that Paul was a bit worried about 270 00:15:44,400 --> 00:15:46,480 not all the filling getting in. 271 00:15:49,240 --> 00:15:51,680 - I like that, Nancy. - SHE LAUGHS 272 00:15:51,680 --> 00:15:54,840 - I think the whole thing, it works. It's very good. - Thank you very much. 273 00:16:04,640 --> 00:16:07,680 I think you could have cooked your rice a bit longer. 274 00:16:07,680 --> 00:16:10,920 - Oh. - I think the pastry is excellent, the look of it looks good, 275 00:16:10,920 --> 00:16:13,920 but I think you missed it on the flavours. For the first time, 276 00:16:13,920 --> 00:16:15,960 you've missed it on the flavours. 277 00:16:20,120 --> 00:16:23,720 Right. Are we going to get that rhubarb coming through? 278 00:16:23,720 --> 00:16:27,240 It's in the bottom and on the top. 279 00:16:28,200 --> 00:16:31,280 It's custard. It's almost, your taste buds are picking up 280 00:16:31,280 --> 00:16:34,040 the tang from the rhubarb but not the flavour. 281 00:16:34,040 --> 00:16:37,000 But it's lovely pastry, beautiful decoration 282 00:16:37,000 --> 00:16:39,760 - and a well flavoured custard. - Thank you. 283 00:16:42,800 --> 00:16:44,680 We've had a little bit of... 284 00:16:44,680 --> 00:16:46,760 Was that leakage, or going on the way to the oven? 285 00:16:46,760 --> 00:16:48,800 That was me being a clumsy lad. 286 00:16:48,800 --> 00:16:50,720 As I put it in, I knocked it... 287 00:16:50,720 --> 00:16:54,320 - But you've got a steady hand. You've shown us in the past. - Usually! 288 00:16:57,720 --> 00:17:00,560 - I was really looking forward to tasting the orange. - Mmm. 289 00:17:00,560 --> 00:17:04,440 - Very little orange comes through. It's a shame. - Oh, well. 290 00:17:04,440 --> 00:17:07,320 - Thank you very much. - Thank you. 291 00:17:14,960 --> 00:17:16,560 The first thing you look at it, 292 00:17:16,560 --> 00:17:19,760 it needs a shine, a lovely glaze of some sort. 293 00:17:19,760 --> 00:17:21,720 There's a lot of moisture there, isn't there, 294 00:17:21,720 --> 00:17:24,400 - a lot of wetness, coming through from those apricots. - Yes. 295 00:17:26,560 --> 00:17:29,560 Looks as though that pastry is not quite done underneath. 296 00:17:29,560 --> 00:17:31,280 I think the consistency, looking at it, 297 00:17:31,280 --> 00:17:32,920 should be a little bit firmer. 298 00:17:32,920 --> 00:17:36,520 - I'm not convinced about the flavour. - Oh, OK. 299 00:17:36,520 --> 00:17:39,600 - It's quite tart, apricot. - OK. - For me in the custard. 300 00:17:39,600 --> 00:17:42,080 - Thank you very much, Martha. - Thank you. 301 00:17:52,120 --> 00:17:54,560 The pastry from here looks perfect. 302 00:17:54,560 --> 00:17:57,640 Very thin, a perfect colour. 303 00:17:57,640 --> 00:18:01,400 The custard has got a lovely shine. Perfect set. 304 00:18:01,400 --> 00:18:04,160 Nice and thin, the pastry as well, sides and bottom. 305 00:18:04,160 --> 00:18:06,040 OK, thank you. 306 00:18:08,800 --> 00:18:11,120 You've got the sharpness coming through, 307 00:18:11,120 --> 00:18:14,200 all the citrus fruits coming through really well. 308 00:18:14,200 --> 00:18:16,720 Very difficult to critique, actually. But thank you. 309 00:18:16,720 --> 00:18:19,240 - Thank you very much, guys. - Thank you. 310 00:18:21,320 --> 00:18:22,960 I guess it's just hard when you spend 311 00:18:22,960 --> 00:18:24,560 two and a half hours making something 312 00:18:24,560 --> 00:18:28,200 for them to kind of hate it. It's quite...quite hard. 313 00:18:28,200 --> 00:18:31,480 And it hasn't happened to me yet, so... 314 00:18:31,480 --> 00:18:33,640 I had a really good round there, I think, 315 00:18:33,640 --> 00:18:35,720 so erm... yeah, I'm totally delighted. 316 00:18:35,720 --> 00:18:38,840 Paul said he couldn't critique it, he couldn't find a fault with it, 317 00:18:38,840 --> 00:18:40,840 and... I mean, that's just fantastic. 318 00:18:40,840 --> 00:18:43,080 Paul said that this is the first time 319 00:18:43,080 --> 00:18:44,960 I missed on my flavours. 320 00:18:44,960 --> 00:18:47,400 But I thought, just to get a hint of everything - 321 00:18:47,400 --> 00:18:50,280 I should have just gone... bang, you know. 322 00:18:50,280 --> 00:18:52,400 It went marvellously well, 323 00:18:52,400 --> 00:18:54,880 so yeah, I'm really pleased. Relieved. 324 00:18:56,120 --> 00:18:58,400 When you're planning a wedding you might think, 325 00:18:58,400 --> 00:19:00,800 big white meringue dress - tick. 326 00:19:00,800 --> 00:19:03,080 Live salsa band - tick. 327 00:19:03,080 --> 00:19:06,440 Cake to break over the bride's head...what? 328 00:19:06,440 --> 00:19:10,840 I tell you what, brides have it very easy these days compared to days of yore. 329 00:19:10,840 --> 00:19:15,880 An edible centrepiece is a long established ritual on the tables of wedding feasts. 330 00:19:15,880 --> 00:19:19,680 But rather than the cutting of a tiered white cake that we know today, 331 00:19:19,680 --> 00:19:22,720 past traditions were a little more unusual. 332 00:19:22,720 --> 00:19:25,800 For some time it was customary for the groom to break a bride cake 333 00:19:25,800 --> 00:19:28,920 over his beloved's head for good luck. 334 00:19:28,920 --> 00:19:31,600 Another alleged ritual was for a couple to kiss 335 00:19:31,600 --> 00:19:33,840 over a pile of scones and biscuits. 336 00:19:33,840 --> 00:19:37,960 But perhaps the most intriguing was the 17th century bride pie. 337 00:19:37,960 --> 00:19:40,600 Everyone's familiar with wedding cakes, or bride cakes, 338 00:19:40,600 --> 00:19:43,360 as they were called, and they've been around for a very long time, 339 00:19:43,360 --> 00:19:49,080 but we also used to have the savoury elements in the bridal feast - pies. 340 00:19:49,080 --> 00:19:52,640 If you look some of the ingredients up, they're nearly all aphrodisiacs. 341 00:19:52,640 --> 00:19:56,960 So good for bridal chamber activity and hopefully children to come. 342 00:19:56,960 --> 00:19:58,520 Exactly. 343 00:19:58,520 --> 00:20:02,520 Amongst sweet and savoury ingredients, arguably the most potent 344 00:20:02,520 --> 00:20:06,720 to encourage a fertile wedding night was lamb testicles. 345 00:20:06,720 --> 00:20:12,200 There's a real whiff of locker room about this, isn't there? 346 00:20:12,200 --> 00:20:15,160 I think there is, but there are other ingredients too. 347 00:20:15,160 --> 00:20:19,840 We've got sweetbreads, ox cheek, or ox pallet, and the most powerful 348 00:20:19,840 --> 00:20:23,800 aphrodisiac of the Renaissance period, globe artichokes. 349 00:20:23,800 --> 00:20:26,840 There is something about the look of this which is not... 350 00:20:26,840 --> 00:20:31,200 - Does it remind you a little bit of something else? - Not dissimilar. - Yes! 351 00:20:31,200 --> 00:20:34,560 This is a bride pie for the top layer of society. 352 00:20:34,560 --> 00:20:38,840 It's made to a recipe from one of the great English cookery authors 353 00:20:38,840 --> 00:20:42,240 of the 17th century, a man called Robert May. 354 00:20:42,240 --> 00:20:44,960 Oh, lord, hang on. What's this? 355 00:20:44,960 --> 00:20:49,400 Some of the later recipes tell you to put the glass ring in 356 00:20:49,400 --> 00:20:55,000 and the person who finds it is likely to be the next one to be wed. 357 00:20:55,000 --> 00:20:57,880 It's rather like the bridal bouquet being thrown now. 358 00:20:57,880 --> 00:21:01,400 But, Ivan, I think we've been through something quite special together, 359 00:21:01,400 --> 00:21:04,480 what with all the aphrodisiacs, so really I have to make it official. 360 00:21:04,480 --> 00:21:06,680 Will you marry me? Doesn't quite fit there. 361 00:21:06,680 --> 00:21:09,760 - Just a minute, I haven't said "I will" yet! - Oh, yes, sorry! 362 00:21:18,000 --> 00:21:21,920 - SUE: - The bakers were able to practise making their first pastry dish 363 00:21:21,920 --> 00:21:25,600 at home, but they have no idea what's coming next. 364 00:21:27,000 --> 00:21:32,760 Bakers, time for the dreaded fiendish technical challenge. 365 00:21:32,760 --> 00:21:36,160 Now this week, it is one of Paul's recipes. 366 00:21:36,160 --> 00:21:40,080 Paul, if you could leave the tent before you say something we regret. 367 00:21:40,080 --> 00:21:42,520 Off you go now, Paul. And Mary. 368 00:21:42,520 --> 00:21:45,280 Now, this is the deal, bakers. 369 00:21:45,280 --> 00:21:48,160 Mary and Paul, please, would like you to make... 370 00:21:48,160 --> 00:21:50,360 mini pear pies. 371 00:21:50,360 --> 00:21:53,880 Now, they are made with a perfectly poached pear 372 00:21:53,880 --> 00:21:57,840 surrounded by spirals of rough puff pastry 373 00:21:57,840 --> 00:21:59,440 and baked until golden brown. 374 00:21:59,440 --> 00:22:02,480 You've got two hours to do this, so... 375 00:22:02,480 --> 00:22:04,480 - On your marks... - Get set... - Bake! 376 00:22:10,680 --> 00:22:15,560 I have absolutely not a clue what we are doing. 377 00:22:15,560 --> 00:22:20,400 I have never made a mini pear pie. I've never even poached a pear. 378 00:22:21,880 --> 00:22:23,720 It seems quite straightforward, 379 00:22:23,720 --> 00:22:26,200 although I've never seen this recipe before. 380 00:22:26,200 --> 00:22:28,600 But I shall bash along with it. 381 00:22:32,320 --> 00:22:33,840 - PAUL: - There they are, Mary! 382 00:22:33,840 --> 00:22:35,280 Gosh, they look quite something. 383 00:22:35,280 --> 00:22:38,440 Why did you choose pear pies for a challenge? 384 00:22:38,440 --> 00:22:41,640 I think it's a great challenge to check their timing. 385 00:22:41,640 --> 00:22:44,680 First of all they've got to make a cheat's puff pastry, 386 00:22:44,680 --> 00:22:49,240 but the other angle is they've got to poach a pear, and bake it, 387 00:22:49,240 --> 00:22:51,680 so the tricky thing is trying to cool the pear 388 00:22:51,680 --> 00:22:53,480 and trying to chill the dough. 389 00:22:53,480 --> 00:22:56,720 If the pear's too hot, the pastry will just simply fall off. 390 00:22:56,720 --> 00:22:58,360 And this is just perfection. 391 00:22:58,360 --> 00:23:01,360 Both the pear and the pastry are perfectly cooked. 392 00:23:01,360 --> 00:23:04,800 It's a very difficult challenge but we're here to test them. 393 00:23:08,280 --> 00:23:10,480 I'm just reading the pastry ingredients, 394 00:23:10,480 --> 00:23:12,880 making sure I've got everything. 395 00:23:12,880 --> 00:23:15,320 And it says combine all the ingredients to make a quick 396 00:23:15,320 --> 00:23:18,080 puff pastry, so that's what I'm going to do. 397 00:23:18,080 --> 00:23:21,000 We're trying to make a quick rough puff, which basically involves 398 00:23:21,000 --> 00:23:24,480 knocking up a bit of dough and folding some fat into it. 399 00:23:24,480 --> 00:23:27,840 I've literally never heard of this pudding, so I'll be flying blind. 400 00:23:27,840 --> 00:23:30,600 It'll be a nice voyage of discovery for me today. 401 00:23:40,320 --> 00:23:42,760 This is ready, I'm going to roll it out. 402 00:23:48,760 --> 00:23:52,400 I'm just going to dot the fat into it and then start folding it. 403 00:23:52,400 --> 00:23:58,080 The fat has to stay in big chunks so that then we get some flakes. 404 00:23:58,080 --> 00:24:00,800 Something scientific probably happens to it. 405 00:24:00,800 --> 00:24:04,000 If they're too heavy-handed with the dough at this stage, 406 00:24:04,000 --> 00:24:08,360 the fat could melt and the pastry won't achieve distinctive layers. 407 00:24:13,880 --> 00:24:18,160 Fold the top third up, bottom third...no. 408 00:24:18,160 --> 00:24:22,760 Top third down and then the bottom third up and over the top third. 409 00:24:22,760 --> 00:24:26,720 Turn 90 degrees, which I've just done, 410 00:24:26,720 --> 00:24:31,000 and then roll out again and then repeat the fold and roll. 411 00:24:31,000 --> 00:24:34,160 I feel a bit under pressure that I need to do well in this 412 00:24:34,160 --> 00:24:36,960 because this morning wasn't brilliant, to say the least. 413 00:24:36,960 --> 00:24:39,040 You have to chill it because the butter 414 00:24:39,040 --> 00:24:41,760 and the lard start melting cos you're handling it, and you want 415 00:24:41,760 --> 00:24:45,520 the butter and lard to stay intact and be like a marbled effect. 416 00:24:45,520 --> 00:24:47,560 So by chilling it they go hard again, 417 00:24:47,560 --> 00:24:52,360 so when you roll and fold they don't just vanish into the dough. 418 00:24:52,360 --> 00:24:55,440 They need to repeat this process twice more before the pastry 419 00:24:55,440 --> 00:24:56,920 is ready to be baked. 420 00:24:56,920 --> 00:24:59,160 Right, mine's on the bottom layer of the fridge. 421 00:24:59,160 --> 00:25:01,720 - OK, mine's middle, hers is top. - Awesome. 422 00:25:01,720 --> 00:25:02,800 Prepping the pears. 423 00:25:02,800 --> 00:25:05,720 All it says is to prep the pears and make the poaching syrup. 424 00:25:05,720 --> 00:25:07,320 So I'm going to do that. 425 00:25:10,080 --> 00:25:13,600 The poaching syrup is a mixture of white wine, sugar, 426 00:25:13,600 --> 00:25:15,480 orange zest and cinnamon. 427 00:25:15,480 --> 00:25:18,600 I've got the pastry chilling in the fridge. I'm halfway through peeling 428 00:25:18,600 --> 00:25:24,600 the pears. I'm just getting the poaching liquid on to heat up now. 429 00:25:26,080 --> 00:25:30,160 I have poached pears once, that was absolutely years ago. 430 00:25:30,160 --> 00:25:32,600 If the pears are poached for too long, they'll collapse 431 00:25:32,600 --> 00:25:34,200 when wrapped in pastry. 432 00:25:34,200 --> 00:25:35,880 I don't want them completely soft 433 00:25:35,880 --> 00:25:38,400 because they're going to cook a little bit more in the oven, 434 00:25:38,400 --> 00:25:43,760 but I want them so you don't want to cut into them and to be hard. 435 00:25:45,800 --> 00:25:48,600 Not quite sure how long they take but once they're soft, 436 00:25:48,600 --> 00:25:50,880 that'll be a good indication they're done. 437 00:25:54,440 --> 00:25:56,560 Too sweet for me. 438 00:25:56,560 --> 00:25:58,720 I won't be drinking that. 439 00:26:00,200 --> 00:26:04,040 Bakers, you've got an hour till we want to see Paul's mini pear pies 440 00:26:04,040 --> 00:26:06,040 out on your benches. 441 00:26:07,280 --> 00:26:09,440 I'm ready to go into the fridge, get my pastry out 442 00:26:09,440 --> 00:26:11,760 and give it a roll and put it back in again. 443 00:26:18,120 --> 00:26:21,200 There is an element of repetition in this 444 00:26:21,200 --> 00:26:24,560 but it's mixed with the fear of hoping I don't ruin my pears. 445 00:26:35,920 --> 00:26:39,040 I don't really know when my pears are done, so... 446 00:26:39,040 --> 00:26:42,760 I know it's not allowed but I'm looking at other people. 447 00:26:42,760 --> 00:26:45,600 - Think they're done. - Are they nice and soft? Your pears? 448 00:26:45,600 --> 00:26:47,800 That's a good question, let's test. 449 00:26:47,800 --> 00:26:49,320 I've got a nice pear, Luis. 450 00:26:50,760 --> 00:26:52,640 Are they soft enough? 451 00:26:52,640 --> 00:26:55,160 I think so. What's the worst that could happen? 452 00:26:55,160 --> 00:26:57,800 Well...you don't get through to next week? 453 00:26:57,800 --> 00:26:59,960 Yeah. Put them back in. 454 00:26:59,960 --> 00:27:02,240 I'm joking, I'm joking. 455 00:27:02,240 --> 00:27:03,680 I might take them out now. 456 00:27:06,400 --> 00:27:10,400 The big challenge is to successfully wrap the pears. 457 00:27:10,400 --> 00:27:12,440 The bakers need to judge the perfect moment - 458 00:27:12,440 --> 00:27:16,400 if the pears are too hot, the pastry will slip off mid-bake. 459 00:27:16,400 --> 00:27:18,320 I've just put the pears in the fridge, 460 00:27:18,320 --> 00:27:21,160 because I think they need to be cold before you put the pastry on them 461 00:27:21,160 --> 00:27:23,960 because otherwise I think they're going to be really hot 462 00:27:23,960 --> 00:27:26,600 and the pastry will just melt, and that will not be very good. 463 00:27:26,600 --> 00:27:29,040 And they've only got 40 minutes to go. 464 00:27:29,040 --> 00:27:32,160 It's the last folding, because it still needs to rest again, 465 00:27:32,160 --> 00:27:36,880 then come out and then roll it and then cut thinly 466 00:27:36,880 --> 00:27:41,120 and then put it on the pears and then...bake! 467 00:27:45,680 --> 00:27:47,680 Very large, long rectangle, right. 468 00:27:49,440 --> 00:27:53,800 It says in the recipe to roll it no thicker than five millimetres. 469 00:27:53,800 --> 00:27:55,640 I think I'm slightly thinner. 470 00:27:55,640 --> 00:27:57,040 Half an hour left. 471 00:27:57,040 --> 00:28:00,360 With an ideal bake time of 25 minutes, and none of the pears 472 00:28:00,360 --> 00:28:04,080 yet wrapped, all of the bakers are cutting it fine. 473 00:28:04,080 --> 00:28:06,480 Very concerned about time. 474 00:28:06,480 --> 00:28:10,080 How are we supposed to cut these strips in this time? 475 00:28:10,080 --> 00:28:13,120 The pears need to be coated in a thin layer of poaching syrup 476 00:28:13,120 --> 00:28:15,680 to help the pastry stay firmly in place. 477 00:28:18,040 --> 00:28:22,120 "Starting from the bottom, wrap the pastry strips round each one." 478 00:28:22,120 --> 00:28:24,120 Give that a try. One way or another. 479 00:28:30,800 --> 00:28:34,160 Argh! Come on, come on, come on. 480 00:28:34,160 --> 00:28:37,720 I think this has to be up there with one of the strangest things 481 00:28:37,720 --> 00:28:39,440 I've ever done. 482 00:28:39,440 --> 00:28:41,080 It's like mummifying a pear. 483 00:28:45,280 --> 00:28:48,320 This pastry is extremely thick, 484 00:28:48,320 --> 00:28:50,080 possibly even too thick. 485 00:28:50,080 --> 00:28:52,760 Considering I have no idea what they're meant to look like, 486 00:28:52,760 --> 00:28:54,680 I'm not too unhappy with how they look. 487 00:28:54,680 --> 00:28:58,280 I'm going to put three in and then the other three join them 488 00:28:58,280 --> 00:29:00,880 when they are made, because I prefer to have three cooked 489 00:29:00,880 --> 00:29:03,440 than none cooked. Right, in these three go. 490 00:29:04,520 --> 00:29:07,240 Come on, pears, at least three of you can bake. 491 00:29:07,240 --> 00:29:08,880 I'm going to put the temperature up. 492 00:29:08,880 --> 00:29:10,640 OK, bakers, 15 minutes! 493 00:29:10,640 --> 00:29:14,640 On the only challenge where if it goes pear-shaped, it's going right. 494 00:29:14,640 --> 00:29:17,160 Really, really, really pushed for time. 495 00:29:17,160 --> 00:29:19,120 I thought they would take 20 minutes. 496 00:29:19,120 --> 00:29:22,040 Now, because I haven't got that long, I'm going to say 15! 497 00:29:22,040 --> 00:29:23,960 Whack up the oven. 498 00:29:40,560 --> 00:29:42,880 Hopefully they won't need long 499 00:29:42,880 --> 00:29:45,720 because they ain't going to get long. 500 00:29:51,320 --> 00:29:53,520 No way they're going to be done in time. 501 00:29:53,520 --> 00:29:56,800 Let's get that heat up. Well, I think they need about 502 00:29:56,800 --> 00:29:59,480 20 minutes in the oven, but we've only got ten minutes left. 503 00:30:00,920 --> 00:30:03,840 It's beginning to catch colour, just beginning to. 504 00:30:03,840 --> 00:30:06,760 There's one at the back that I think looks really good. 505 00:30:06,760 --> 00:30:09,160 I'm going to put that one right under their nose. 506 00:30:09,160 --> 00:30:13,200 I'm not really impressed with these but they might be all right. 507 00:30:19,440 --> 00:30:22,640 Mine's all gone to pot anyway, all mine have fallen off. 508 00:30:22,640 --> 00:30:24,120 Oh. 509 00:30:26,800 --> 00:30:30,560 OK, bakers, you've got one minute left before Paul turns up! 510 00:30:30,560 --> 00:30:31,600 One minute! 511 00:30:36,720 --> 00:30:39,120 I think I'm going to get them out now. 512 00:30:41,000 --> 00:30:42,920 They've got a good colour on them. 513 00:31:01,800 --> 00:31:04,960 OK, puff pear pie purveyors, 514 00:31:04,960 --> 00:31:07,520 this challenge is now over. 515 00:31:07,520 --> 00:31:09,760 Please leave your pears 516 00:31:09,760 --> 00:31:12,520 and bring them up and put them behind your photo, please. 517 00:31:16,640 --> 00:31:20,840 Mary and Paul are looking for perfectly poached pears, 518 00:31:20,840 --> 00:31:24,400 well wrapped, in a thin golden brown pastry. 519 00:31:30,760 --> 00:31:33,280 Right, shall we have a look at this one? 520 00:31:33,280 --> 00:31:35,920 What we're looking for is thin strips to go round. 521 00:31:35,920 --> 00:31:37,960 These look like thinnish strips. 522 00:31:37,960 --> 00:31:39,840 And it has held together. 523 00:31:44,040 --> 00:31:47,280 The pear's poached lovely, the pastry's got a bit of crunch 524 00:31:47,280 --> 00:31:49,840 on the outside but it's just raw on the inside, isn't it? 525 00:31:49,840 --> 00:31:51,680 It just hasn't been in there long enough. 526 00:31:51,680 --> 00:31:56,080 Moving onto this...mess, pastry was too thick going on. 527 00:31:56,080 --> 00:31:58,200 Probably you put it on when it was too hot 528 00:31:58,200 --> 00:32:00,880 and the whole thing concertinaed down into a mess. 529 00:32:00,880 --> 00:32:02,800 Pear's not quite done. 530 00:32:02,800 --> 00:32:06,760 Pear's not... No, it isn't poached properly either. 531 00:32:06,760 --> 00:32:10,120 We have got some thinner sheets going round there 532 00:32:10,120 --> 00:32:12,880 but just not long enough in the oven. 533 00:32:12,880 --> 00:32:14,920 This isn't too bad, actually. 534 00:32:14,920 --> 00:32:17,360 Nice colour, nice swirls going up 535 00:32:17,360 --> 00:32:20,680 and actually they've got a bit of flake on there as well. 536 00:32:20,680 --> 00:32:22,560 This one's got a bit of colour. 537 00:32:22,560 --> 00:32:26,000 And it's sort of got the swirls round it. Slipped a bit at the top. 538 00:32:26,000 --> 00:32:30,320 I think the pear could have done with a bit longer, don't you, Mary? 539 00:32:30,320 --> 00:32:32,320 It's acceptable. 540 00:32:32,320 --> 00:32:35,360 This one's got a nice spiral on, it's covering all the pear. 541 00:32:35,360 --> 00:32:37,440 Probably needed a little bit longer in the oven 542 00:32:37,440 --> 00:32:39,600 looking at the colour here. This one looks good. 543 00:32:39,600 --> 00:32:40,720 Nice strong colour. 544 00:32:43,600 --> 00:32:45,920 Good with flavour. It's nice. 545 00:32:45,920 --> 00:32:49,520 The pears are done. When you look at it, it's a gorgeous 546 00:32:49,520 --> 00:32:51,200 golden brown colour. 547 00:32:51,200 --> 00:32:53,880 - This one shows that it can be done. - Yeah. 548 00:32:55,480 --> 00:32:59,120 But which bake went the least, or the most, pear-shaped? 549 00:33:00,920 --> 00:33:04,120 Seventh place is this one. Richard. 550 00:33:04,120 --> 00:33:06,400 What a shocker, eh? 551 00:33:06,400 --> 00:33:09,160 Absolutely. Now, obviously, I think the pastry was too thick. 552 00:33:09,160 --> 00:33:11,080 You put it on too warm. 553 00:33:11,080 --> 00:33:14,040 But the poaching of the pear was...was under-done! 554 00:33:14,040 --> 00:33:16,640 - I think I got a full house, didn't I? - Yeah, you did. 555 00:33:16,640 --> 00:33:21,080 And in sixth place, this one. It's not quite cooked. 556 00:33:21,080 --> 00:33:24,200 MEL: Norman takes fifth place, and Nancy fourth. 557 00:33:24,200 --> 00:33:27,480 Number three is this one. Not bad, Kate. 558 00:33:27,480 --> 00:33:29,320 Nice colour on this as well. 559 00:33:29,320 --> 00:33:31,360 And in second place... 560 00:33:31,360 --> 00:33:35,320 - You've got a good bake and a well flavoured pear. - Thank you. 561 00:33:35,320 --> 00:33:39,880 Obviously in first place, is this one. Well done, Martha. 562 00:33:41,280 --> 00:33:45,320 The pastry was nice and thin, the pear was poached well. 563 00:33:45,320 --> 00:33:48,160 The whole thing together, that's what you needed to do. 564 00:33:48,160 --> 00:33:50,120 I feel amazing coming first! 565 00:33:50,120 --> 00:33:53,960 This morning I was like weepy Martha who made a rubbish custard tart, 566 00:33:53,960 --> 00:33:57,280 and now I've completely forgotten about that and it's just amazing. 567 00:33:57,280 --> 00:33:58,800 Awful! What an awful task! 568 00:33:58,800 --> 00:34:01,720 I'll never wrap a piece of fruit in pastry again, 569 00:34:01,720 --> 00:34:03,840 I'll be honest with you. Hated it. 570 00:34:03,840 --> 00:34:06,240 I think that was as bad as it could possibly have gone. 571 00:34:06,240 --> 00:34:08,000 I think I would have probably done better 572 00:34:08,000 --> 00:34:10,840 had I set the tent on fire, to be honest. 573 00:34:16,520 --> 00:34:19,600 So, Paul and Mary, we're halfway through Bake Off now. 574 00:34:19,600 --> 00:34:21,440 At this point, 575 00:34:21,440 --> 00:34:24,800 surely there's some indication as to who is doing really well. 576 00:34:24,800 --> 00:34:26,360 I think Luis has to be up there. 577 00:34:26,360 --> 00:34:28,120 I think his first tart was very good, 578 00:34:28,120 --> 00:34:31,440 although his technical wasn't particularly good. 579 00:34:31,440 --> 00:34:34,880 And Nancy, the chocolate tart she made, 580 00:34:34,880 --> 00:34:37,600 so flavoursome and a very polished finish. 581 00:34:37,600 --> 00:34:39,760 I think Kate is being particularly good as well. 582 00:34:39,760 --> 00:34:42,200 Her rhubarb didn't come through, but the custard was good 583 00:34:42,200 --> 00:34:45,040 and the bake was good and she was third in the technical. 584 00:34:45,040 --> 00:34:47,120 So if we look at the other end of the spectrum 585 00:34:47,120 --> 00:34:48,840 and those who haven't done so well. 586 00:34:48,840 --> 00:34:52,720 I wasn't convinced that Martha's Signature Bake was that good. 587 00:34:52,720 --> 00:34:54,920 But she came first in the technical. 588 00:34:54,920 --> 00:34:57,880 I think that Norman is in a difficult position. 589 00:34:57,880 --> 00:35:00,080 He was doing a tarte au citron. 590 00:35:00,080 --> 00:35:05,200 Although the flavour was very good, the actual finish was not good. 591 00:35:05,200 --> 00:35:07,240 The one that surprised me this week is Richard. 592 00:35:07,240 --> 00:35:12,080 Bottom of the technical and sort of for me mid-station on his Signature. 593 00:35:12,080 --> 00:35:14,600 - OK, well, all to play for? - They've got a big day today. 594 00:35:14,600 --> 00:35:17,280 - Have they? What they up to? - They've got a very big day. - Oh! 595 00:35:24,320 --> 00:35:27,800 Hello, bakers, and welcome to your pie Showstopper. 596 00:35:27,800 --> 00:35:31,520 Now, Paul and Mary asked you to make a pie with tiers. 597 00:35:31,520 --> 00:35:34,120 Doesn't mean there's sadness involved in the making of it, 598 00:35:34,120 --> 00:35:35,480 just layers. 599 00:35:35,480 --> 00:35:37,720 And, unlike Mel and myself on a night out, 600 00:35:37,720 --> 00:35:40,480 they must be able to support themselves. 601 00:35:40,480 --> 00:35:43,000 Now, these pies can be sweet or savoury, 602 00:35:43,000 --> 00:35:47,120 that's completely up to you. You can use any pastry you desire. 603 00:35:47,120 --> 00:35:51,040 Four and a half hours to do your three-tiered pie. On your marks... 604 00:35:51,040 --> 00:35:52,840 - Get set... - Bake! 605 00:35:59,080 --> 00:36:01,400 Right...spoon. 606 00:36:03,000 --> 00:36:06,560 We've asked for a three-tiered pie minimum - could be more tiers. 607 00:36:06,560 --> 00:36:08,720 The pastry is all-important. 608 00:36:08,720 --> 00:36:12,880 They've got to choose a good strong pastry to hold the filling 609 00:36:12,880 --> 00:36:16,160 and that will support the other tiers. 610 00:36:20,520 --> 00:36:21,880 - PAUL: - This is a pie challenge. 611 00:36:21,880 --> 00:36:24,800 The choice of fillings and flavours is entirely up to them. 612 00:36:24,800 --> 00:36:28,280 But theme it, have a reason so they all link together, 613 00:36:28,280 --> 00:36:29,480 that'll be the key thing. 614 00:36:29,480 --> 00:36:31,840 They've got to really think about this challenge. 615 00:36:31,840 --> 00:36:33,280 Trying to be really tidy today 616 00:36:33,280 --> 00:36:36,640 because there's so much stuff on my bench. 617 00:36:36,640 --> 00:36:38,840 - Hello, Luis. - Morning. You all right? 618 00:36:38,840 --> 00:36:40,080 Tell us your pies, please. 619 00:36:40,080 --> 00:36:44,080 OK, I am making, I call it the Four Fruity Seasons Tower. 620 00:36:44,080 --> 00:36:46,480 And each one represents a different season. 621 00:36:46,480 --> 00:36:49,240 What it is at a glance, they look like fruit pies, 622 00:36:49,240 --> 00:36:51,360 because the tops are all fruit filled, 623 00:36:51,360 --> 00:36:53,680 but inside they're actually different meats. 624 00:36:53,680 --> 00:36:56,240 Luis's Fruity Season Pies will all be wrapped up in 625 00:36:56,240 --> 00:36:59,840 plain hot water crust pastry and split over four tiers. 626 00:36:59,840 --> 00:37:02,360 Luis, you know you only have to make three tiers, m'love. 627 00:37:02,360 --> 00:37:04,280 You've made this quite hard for yourself. 628 00:37:04,280 --> 00:37:06,560 Well, the top one is only tiny. 629 00:37:06,560 --> 00:37:09,720 It was minimum of three tiers, and knowing you, 630 00:37:09,720 --> 00:37:11,680 you like to go to the extra mile. 631 00:37:11,680 --> 00:37:14,600 I do, but I have kept them a bit smaller than normal. 632 00:37:14,600 --> 00:37:17,720 I'm making my hot water crust pastry, 633 00:37:17,720 --> 00:37:21,120 and I'm going to have to go in with my hands straightaway. 634 00:37:21,120 --> 00:37:23,040 Even though it's quite hot. 635 00:37:23,040 --> 00:37:24,280 Like Luis, 636 00:37:24,280 --> 00:37:27,040 Kate, Richard and Martha are making all of their pies 637 00:37:27,040 --> 00:37:28,760 with hot water crust pastry. 638 00:37:28,760 --> 00:37:32,040 I'm using hot water crust pastry because it is just strong. 639 00:37:32,040 --> 00:37:34,400 You can probably build a house out of it, to be honest. 640 00:37:35,760 --> 00:37:37,920 I'm just going to knead it a bit more. 641 00:37:37,920 --> 00:37:41,280 I love a hot water crust pastry, it's such a nice thing to work with. 642 00:37:41,280 --> 00:37:43,920 But if it's too hot it kind of drops in the pan, 643 00:37:43,920 --> 00:37:46,800 but if it's too cold it breaks and can be brittle. 644 00:37:46,800 --> 00:37:50,200 Kate will fill all three of her hot water crust pies with pork, 645 00:37:50,200 --> 00:37:52,600 and they'll be individually flavoured with a rhubarb, 646 00:37:52,600 --> 00:37:54,360 prune and apple coulis. 647 00:37:54,360 --> 00:37:57,120 I'm sticking to one kind of pastry. I think it looks nice 648 00:37:57,120 --> 00:38:00,960 and I do make them a bit at home, but they take a long time to cook. 649 00:38:00,960 --> 00:38:05,360 So I need to get the pastry done really quickly. 650 00:38:05,360 --> 00:38:07,680 - Morning, Martha. - Hello. - Hello, Martha. 651 00:38:07,680 --> 00:38:10,760 So what have you chosen for your three-tiered pie? Have you got a theme? 652 00:38:10,760 --> 00:38:13,880 Yeah, I'm making like, a three little pigs themed pie. 653 00:38:13,880 --> 00:38:14,960 And here we are! 654 00:38:16,480 --> 00:38:19,520 Martha's making a chorizo, pulled pork and traditional pork pie 655 00:38:19,520 --> 00:38:23,240 and is going the extra mile with her pastries. 656 00:38:23,240 --> 00:38:26,240 I love the idea that you're flavouring the hot water crust pastry - 657 00:38:26,240 --> 00:38:28,280 hopefully the colour should come through, 658 00:38:28,280 --> 00:38:30,000 but more the flavour as well. 659 00:38:30,000 --> 00:38:34,440 I'm looking forward to huffing and puffing, and blowing your pie in my direction. 660 00:38:38,120 --> 00:38:40,440 It's going straight... 661 00:38:40,440 --> 00:38:41,560 in my face. 662 00:38:41,560 --> 00:38:46,400 Chetna, Richard and Norman are pre-cooking their fillings before baking their pies in the oven. 663 00:38:46,400 --> 00:38:50,680 This can help stop moist fillings seeping into the pastry, making it soggy. 664 00:38:50,680 --> 00:38:57,160 I'm making three pies. One is a venison, haggis and spinach pie. 665 00:38:57,160 --> 00:38:59,520 The fish course is a haddock and cheese sauce, 666 00:38:59,520 --> 00:39:04,800 and the dessert's a raspberry and passion fruit meringue pie. 667 00:39:04,800 --> 00:39:08,280 Norman's dessert pie will be crowned with a lavender meringue, 668 00:39:08,280 --> 00:39:10,120 and sit on top his Pieful Tower. 669 00:39:10,120 --> 00:39:15,240 He's set himself the additional challenge of making three different types of pastry. 670 00:39:15,240 --> 00:39:18,640 I suppose I'm stretching myself a bit. I've been here long enough now 671 00:39:18,640 --> 00:39:24,680 to see how things work, and I'm going to aim a wee bit higher today, you know. 672 00:39:24,680 --> 00:39:30,080 - Hello, Richard. - Morning. - What have you decided to do? - I'm doing posh builder pies today. 673 00:39:30,080 --> 00:39:35,560 - Nice! Nice! - What's that then? Full English breakfast pie? Steak and chips pie? - With doughnuts? 674 00:39:35,560 --> 00:39:39,640 It's steak and ale pie, and chicken and mushroom. 675 00:39:39,640 --> 00:39:41,600 Richard's three hot water crust pies 676 00:39:41,600 --> 00:39:44,160 will also include something for pudding. 677 00:39:44,160 --> 00:39:47,320 There's going to be a pear and apple pie with a frangipane base on it as well. 678 00:39:47,320 --> 00:39:50,720 - What pastry are you using for that? - I'm using hot water crust for that one as well. 679 00:39:50,720 --> 00:39:54,320 Interesting. Never had a dessert inside a hot water crust pastry before. 680 00:39:54,320 --> 00:39:57,880 It stays nice and sweet, I'm cooking the pears down so they're almost caramelised. 681 00:39:57,880 --> 00:40:00,920 You're very brave, Richard, going back to the old pear. 682 00:40:00,920 --> 00:40:03,400 I know I've got to get back on the horse with pears. 683 00:40:03,400 --> 00:40:06,000 Good man - face your nemesis, come on. Exposure therapy. 684 00:40:07,640 --> 00:40:10,640 I'm just dividing up for the first two pies here. 685 00:40:10,640 --> 00:40:14,080 The bakers need to take extra care rolling their dough to the perfect thickness. 686 00:40:14,080 --> 00:40:17,640 Strong pastry is essential to stand up to moist fillings 687 00:40:17,640 --> 00:40:20,480 and support pies stacked on top of each other. 688 00:40:20,480 --> 00:40:21,840 That's not too bad. 689 00:40:31,720 --> 00:40:34,880 At the moment I'm just lining the first tin. 690 00:40:34,880 --> 00:40:38,040 With it being hot water crust it's pretty robust, so I always do it 691 00:40:38,040 --> 00:40:42,520 to about five or six mil thick, which is plenty to be honest, you 692 00:40:42,520 --> 00:40:46,080 don't want it too thick otherwise it's a bit white and gooey inside. 693 00:40:46,080 --> 00:40:49,000 So I'm just patching up any kind of thinner looking areas 694 00:40:49,000 --> 00:40:52,640 because I think once you've got all the fat bubbling away, 695 00:40:52,640 --> 00:40:57,360 the thin bits of pastry do tend to split, which will make it leak. 696 00:40:57,360 --> 00:41:01,520 Nancy's preparing her first pie, but to make life more difficult 697 00:41:01,520 --> 00:41:04,400 she's hand-raising it without using a tin. 698 00:41:04,400 --> 00:41:06,880 It's a bit awkward because I need three hands, really. 699 00:41:06,880 --> 00:41:08,160 Got to build the filling up 700 00:41:08,160 --> 00:41:10,920 and at the same time build the pastry up over the edge. 701 00:41:10,920 --> 00:41:14,840 Nancy is filling her hot water crust pie with chicken and gammon. 702 00:41:14,840 --> 00:41:17,360 She's also hand-raising her two sweet pies. 703 00:41:17,360 --> 00:41:20,000 - Hello, Nancy. - Morning. - What are your two? 704 00:41:20,000 --> 00:41:22,840 - I'm going to make a trio of apple pies. - Nice. 705 00:41:22,840 --> 00:41:25,640 I'm doing a hot water crust pastry for this with dried apple 706 00:41:25,640 --> 00:41:29,280 in the middle, then I'm going to do puff pastry galette 707 00:41:29,280 --> 00:41:33,000 with creamed apple filling, and then my top pie is a simple 708 00:41:33,000 --> 00:41:37,560 shortcrust one crust pie of blackberry and apples, and no tins. 709 00:41:37,560 --> 00:41:38,880 No tins? 710 00:41:38,880 --> 00:41:40,280 No tins on anything. 711 00:41:40,280 --> 00:41:42,880 You've got to be aware of fat bottoms on some of these pies. 712 00:41:42,880 --> 00:41:45,120 Nancy, they're like children. Raised by hand... 713 00:41:45,120 --> 00:41:48,400 - With fat bottoms. - And then supported...with fat bottoms. 714 00:41:51,080 --> 00:41:54,120 Chetna is also stretching herself, by making all of her pies 715 00:41:54,120 --> 00:41:56,200 from different pastries. 716 00:41:56,200 --> 00:42:00,720 I am making four different pies. This one's the hot water crust. 717 00:42:00,720 --> 00:42:04,000 It is a bit risky to do so many different pastries, 718 00:42:04,000 --> 00:42:08,480 but it's just a perfect mix of pastry and my flavours. 719 00:42:08,480 --> 00:42:12,680 Chetna's four fusion pies are themed around classic Indian dishes. 720 00:42:12,680 --> 00:42:15,520 There'll be made from a combination of hot water crust, 721 00:42:15,520 --> 00:42:17,800 shortcrust and flaky pastry. 722 00:42:17,800 --> 00:42:20,160 You've got an awful lot of spices, 723 00:42:20,160 --> 00:42:23,920 is this going to be hot pies or are they going to be aromatic? 724 00:42:23,920 --> 00:42:25,440 They're not going to be spicy hot 725 00:42:25,440 --> 00:42:27,640 but they're going to have lots of flavours in it. 726 00:42:27,640 --> 00:42:29,920 Your flavouring is always good. 727 00:42:29,920 --> 00:42:32,000 Except, I feel, for your Signature, 728 00:42:32,000 --> 00:42:33,040 so that... 729 00:42:35,480 --> 00:42:38,000 - You shaking there a bit, Chetna? - Yeah. 730 00:42:40,040 --> 00:42:42,240 Right, going in with the prune. 731 00:42:42,240 --> 00:42:45,600 With hot water crust pastry you don't have to blind bake, 732 00:42:45,600 --> 00:42:48,160 it's literally make your pastry, fill it, 733 00:42:48,160 --> 00:42:51,840 put your lid on, in the oven, there's no need to do anything else. 734 00:42:51,840 --> 00:42:56,400 The bakers must be careful not to over-fill their pastry cases. 735 00:42:56,400 --> 00:42:59,200 Too much filling and the pies might burst. 736 00:42:59,200 --> 00:43:02,400 I'm just flattening out the haggis to go in the bottom of the pie 737 00:43:02,400 --> 00:43:04,920 and the venison will rest on top of that. 738 00:43:04,920 --> 00:43:07,880 Normski. Would it be appropriate to quote some Robert Burns? 739 00:43:07,880 --> 00:43:10,480 Would you address the haggis? 740 00:43:10,480 --> 00:43:14,360 Fair fa' your honest, sonsie face, Great chieftain o the puddin'-race! 741 00:43:14,360 --> 00:43:17,000 Well are you worthy of a grace As long as my arm. 742 00:43:17,000 --> 00:43:19,880 I ken you're awful smelly but you'll soon be doon ma belly. 743 00:43:19,880 --> 00:43:23,200 There's a lot of verses to that but those are all the ones I know. 744 00:43:23,200 --> 00:43:24,880 I like that one, what was it? 745 00:43:24,880 --> 00:43:27,280 I know you're very smelly but you'll soon be in my belly? 746 00:43:27,280 --> 00:43:28,840 That's right! Spot on. 747 00:43:40,960 --> 00:43:44,600 It's an orangey colour anyway which is what it'll be when it's cooked, 748 00:43:44,600 --> 00:43:46,960 which can make it a bit harder to see when it's cooked. 749 00:43:46,960 --> 00:43:49,600 But I'm more scared of under-cooking than over-cooking here. 750 00:43:52,120 --> 00:43:53,360 Right, one in. 751 00:43:57,440 --> 00:43:59,080 Ooh, that's a tight squeeze! 752 00:44:03,080 --> 00:44:04,840 Ahhh. Two down. 753 00:44:07,880 --> 00:44:11,080 One part of my mind's telling me it's time for a cup of coffee. 754 00:44:12,480 --> 00:44:15,160 The other part's saying, time to get on with it. 755 00:44:17,040 --> 00:44:20,000 So two of my pies are in the oven, I'm doing four. 756 00:44:20,000 --> 00:44:23,360 Now I'm making the flaky, which is the fourth pie. 757 00:44:23,360 --> 00:44:27,600 I'm just making my second batch of hot water crust pastry. 758 00:44:27,600 --> 00:44:29,240 I've got two pies in the oven 759 00:44:29,240 --> 00:44:32,480 and now I'm just knocking up the final pie. 760 00:44:32,480 --> 00:44:35,480 "Knocking up." Lovingly crafting the final pie! 761 00:44:38,800 --> 00:44:41,600 It's for a sweet pie, sitting on the top 762 00:44:41,600 --> 00:44:44,960 and we'll pop this into the fridge until this pie comes out. 763 00:44:48,520 --> 00:44:51,920 I want a pencil, really. Richard, can I...? Thank you. 764 00:45:01,400 --> 00:45:04,920 OK, bakers, you've got one hour, so put a lid on it! 765 00:45:05,960 --> 00:45:11,880 I need another 15 minutes. Third in, one more to go. 766 00:45:18,080 --> 00:45:21,600 I'm just laying the sweet potato, I've got kind of like, pulled pork 767 00:45:21,600 --> 00:45:24,560 and then sweet potato layers going through the pie. 768 00:45:24,560 --> 00:45:27,680 I'm nearly there, I just need to get this in and can relax a bit. 769 00:45:27,680 --> 00:45:30,960 Relax? Then you've got to worry about them bursting... 770 00:45:30,960 --> 00:45:33,360 I just need to get this one in then I'm done. 771 00:45:36,160 --> 00:45:37,280 And we're going in. 772 00:45:42,160 --> 00:45:44,200 An hour till the end of the challenge, 773 00:45:44,200 --> 00:45:48,520 and I think it'll probably take an hour. 774 00:45:48,520 --> 00:45:50,120 Which one's that then? 775 00:45:50,120 --> 00:45:53,000 That's apple, pear and frangipane in the bottom, 776 00:45:53,000 --> 00:45:56,080 - hopefully the frangipane will have kept it... - That looks good. 777 00:45:56,080 --> 00:46:01,400 I worry there's so much in it that the frangipane might still be a little bit un-frangipaned. 778 00:46:01,400 --> 00:46:05,520 This is the Italian meringue for my top pie. 779 00:46:05,520 --> 00:46:08,320 And it's raspberry and passion fruit, 780 00:46:08,320 --> 00:46:10,960 so I'm hoping this will thicken up on time. 781 00:46:10,960 --> 00:46:13,800 The raspberry and sugar will set, but I've also got cornflour in it. 782 00:46:13,800 --> 00:46:16,760 That's sort of the belt and braces, if you like. 783 00:46:16,760 --> 00:46:20,760 Right, you bunch of pie-ro-maniacs. You've got 30 minutes left on the clock. 784 00:46:24,920 --> 00:46:27,440 That's it, they're all out. 785 00:46:27,440 --> 00:46:30,760 So just need them to cool a bit and I can start stacking them up. 786 00:46:34,560 --> 00:46:36,920 Not too bad, actually. Not too bad. 787 00:46:40,400 --> 00:46:43,920 Going to just pipe something onto my hand. This tastes of lavender! 788 00:46:43,920 --> 00:46:45,400 It does. 789 00:46:45,400 --> 00:46:47,240 It really tastes of lavender. 790 00:46:47,240 --> 00:46:49,520 I tell you what, I'm going to have a look, 791 00:46:49,520 --> 00:46:51,320 make sure this is cooked underneath. 792 00:46:51,320 --> 00:46:52,920 It should be. 793 00:46:52,920 --> 00:46:54,600 Yeah. 794 00:46:54,600 --> 00:46:56,680 Ooh. 795 00:46:59,800 --> 00:47:01,520 Oh, my goodness. 796 00:47:01,520 --> 00:47:04,360 - Martha, what's going... Ooh! - It's having a plumbing problem! 797 00:47:04,360 --> 00:47:06,280 We've got a little bit of weepage there. 798 00:47:06,280 --> 00:47:08,360 OK, so what is that leaking? 799 00:47:08,360 --> 00:47:11,160 It's leaking fat, which is gross. 800 00:47:11,160 --> 00:47:13,920 I think I might put it back in the oven to dry out. 801 00:47:13,920 --> 00:47:17,480 On the plus side at least you can work out exactly how much liquid's been lost. 802 00:47:21,080 --> 00:47:25,040 OK, ten minutes to get yourself out of hot water...crust. 803 00:47:26,560 --> 00:47:27,840 OK... 804 00:47:35,080 --> 00:47:37,320 Hey, check this out. Spirit level! 805 00:47:49,480 --> 00:47:55,240 Now...I don't think Paul Hollywood will be very impressed with this pie. 806 00:47:55,240 --> 00:47:59,760 Maybe if I can just take off the burnt bit... 807 00:47:59,760 --> 00:48:02,000 I just hope they won't moan about the colour. 808 00:48:02,000 --> 00:48:03,160 That's my only worry. 809 00:48:03,160 --> 00:48:05,800 Thing is it's such a big pie you've got to cook it through, 810 00:48:05,800 --> 00:48:07,880 so you're going to get a bit catching on the top. 811 00:48:07,880 --> 00:48:09,800 Are you worried about that? 812 00:48:09,800 --> 00:48:10,840 I am a little bit. 813 00:48:12,720 --> 00:48:16,040 If that stays up, without falling, I'll be amazed. 814 00:48:19,480 --> 00:48:21,280 When I practised, I think 815 00:48:21,280 --> 00:48:24,120 I must have made the bottom pie a little bit bigger. 816 00:48:47,560 --> 00:48:48,640 There we go. 817 00:48:48,640 --> 00:48:51,120 Sur-pies! You've got one minute left. 818 00:48:53,560 --> 00:48:56,560 Ooh, there it goes! 819 00:49:05,080 --> 00:49:07,840 Right, bakers, good news, time's run out. 820 00:49:07,840 --> 00:49:10,680 Give me a pie five, someone. Wahey! 821 00:49:17,120 --> 00:49:19,520 Yours looks amazing, Richard. 822 00:49:19,520 --> 00:49:20,760 It's burnt! 823 00:49:26,240 --> 00:49:28,120 It's judgement day for the pies. 824 00:49:37,400 --> 00:49:39,840 I do think they look good. Got a nice colour, 825 00:49:39,840 --> 00:49:41,640 nice height to it as well. 826 00:49:41,640 --> 00:49:45,000 Nice ridge, it drops down, it's the classic pork pie shape. 827 00:49:46,520 --> 00:49:49,000 It's a good bake, nice strong colour, 828 00:49:49,000 --> 00:49:51,080 you've got a lot of filling in there. 829 00:49:55,280 --> 00:49:56,960 Very good, yeah, very good. 830 00:49:56,960 --> 00:49:59,520 I like the texture, I like the flavour, too. 831 00:49:59,520 --> 00:50:03,200 Nice bake again, being consistent with the colour. 832 00:50:03,200 --> 00:50:04,840 So this is the prune one. 833 00:50:06,680 --> 00:50:08,440 It's a great looking pie, that. 834 00:50:08,440 --> 00:50:10,320 It's lovely, absolutely delicious. 835 00:50:10,320 --> 00:50:14,440 And the pastry, so crisp, it's really lovely. 836 00:50:23,880 --> 00:50:27,040 Impressive, quite a stable mix. Bit burnt. 837 00:50:27,040 --> 00:50:29,960 I think I was so worried about trying to get the bottoms to cook 838 00:50:29,960 --> 00:50:32,320 that I left them in long enough for the tops to catch. 839 00:50:32,320 --> 00:50:35,440 You've been consistent, they're all a little bit over-cooked 840 00:50:35,440 --> 00:50:40,200 but we will get lovely crisp pastry. 841 00:50:41,600 --> 00:50:43,920 You've got lots of filling there, which is good. 842 00:50:47,960 --> 00:50:50,520 Not much flavour coming from that frangipane. 843 00:50:50,520 --> 00:50:53,520 The point of a frangipane is to expose it to the heat, 844 00:50:53,520 --> 00:50:54,600 not cover it up. 845 00:50:54,600 --> 00:50:58,640 Because it's down at the bottom the heat can't penetrate and it can't caramelise. 846 00:50:58,640 --> 00:51:00,960 And the last one, steak and ale? 847 00:51:02,040 --> 00:51:04,720 That is absolutely wonderful. 848 00:51:04,720 --> 00:51:08,240 Stunning, it really is. The pastry's excellent, it's just over-baked. 849 00:51:14,280 --> 00:51:17,000 The whole appearance is the most attractive. 850 00:51:17,000 --> 00:51:18,480 Good pastry, flaky. 851 00:51:22,920 --> 00:51:25,200 The flavour queen's back. 852 00:51:25,200 --> 00:51:27,000 Very good, good blend. 853 00:51:32,760 --> 00:51:35,720 I think it looks great. The colour on the bake is fantastic. 854 00:51:35,720 --> 00:51:38,600 It's holding together beautifully as we cut it. 855 00:51:38,600 --> 00:51:42,000 But we really have got far too thick a pastry. 856 00:51:42,000 --> 00:51:44,440 But the whole idea, I think, is lovely. 857 00:51:44,440 --> 00:51:46,400 It's the pastry that lets you down. 858 00:51:51,440 --> 00:51:54,720 Obviously you've done it all without a tin, you get a brownie point 859 00:51:54,720 --> 00:51:57,280 to your name for that because they've all turned out 860 00:51:57,280 --> 00:51:58,360 looking quite good. 861 00:51:58,360 --> 00:52:01,200 Nice layers in there, it's quite distinctive. 862 00:52:03,040 --> 00:52:06,600 I think the flavours are fantastic. I think it's quite dry inside. 863 00:52:15,640 --> 00:52:17,280 I'll try the meringue first. 864 00:52:17,280 --> 00:52:21,160 Very pale underneath, I daren't lift it again 865 00:52:21,160 --> 00:52:23,720 because the whole thing's going to collapse. 866 00:52:26,560 --> 00:52:29,320 When something is cut it's got to hold enough, 867 00:52:29,320 --> 00:52:32,400 and this is weeping out over the tray. 868 00:52:33,400 --> 00:52:35,880 And it has affected the pastry underneath. 869 00:52:35,880 --> 00:52:37,360 What's in that egg white? 870 00:52:37,360 --> 00:52:42,360 - Lavender. - Lavender? It's probably a little bit too powerful for that. 871 00:52:43,840 --> 00:52:45,280 It's pretty good. 872 00:52:49,920 --> 00:52:53,440 It's an interesting idea and interesting flavours 873 00:52:53,440 --> 00:52:55,240 but it's just a bit too crumbly. 874 00:53:04,000 --> 00:53:07,960 Overall I think the top two look pretty good - the bottom one, it's caught slightly, hasn't it? 875 00:53:07,960 --> 00:53:10,560 - And leaked. - Yes it has. - OK, let's start. 876 00:53:11,920 --> 00:53:15,400 That looks a lovely little pie when you get into it, 877 00:53:15,400 --> 00:53:18,560 - it needs just a little bit more cooking. - OK. 878 00:53:19,680 --> 00:53:25,200 That's nice. Nice layers, well thought out, well baked. 879 00:53:25,200 --> 00:53:27,720 Now for the monster. 880 00:53:27,720 --> 00:53:30,400 Oh, hello, that's a three-man job. 881 00:53:30,400 --> 00:53:34,760 I love the idea, adding paprika to the pastry. 882 00:53:34,760 --> 00:53:37,800 The paprika in there and chorizo in there, it's fantastic. 883 00:53:37,800 --> 00:53:39,400 It's really, really, different 884 00:53:39,400 --> 00:53:41,680 and it's such a shame that it is over-baked, 885 00:53:41,680 --> 00:53:45,320 but very interesting filling and it complements all the others. 886 00:53:54,280 --> 00:53:58,480 Mary and Paul must now decide who will leave the tent this week 887 00:53:58,480 --> 00:54:00,320 and who will be named Star Baker. 888 00:54:01,400 --> 00:54:04,160 So, Paul and Mary, I think it's safe to say that none of us 889 00:54:04,160 --> 00:54:06,120 will ever, ever want to eat a pie again. 890 00:54:06,120 --> 00:54:07,560 - Not today anyway. - Not today. 891 00:54:07,560 --> 00:54:10,080 So who's done particularly well this week, do you think? 892 00:54:10,080 --> 00:54:12,520 I think Nancy's done well, very consistent again 893 00:54:12,520 --> 00:54:13,840 and I think Kate's done well. 894 00:54:13,840 --> 00:54:16,360 I think the flavours in her Showstopper were very good. 895 00:54:16,360 --> 00:54:18,720 And her pies were in beautiful proportion. 896 00:54:18,720 --> 00:54:21,240 Which leads us to a slightly bigger question of those who 897 00:54:21,240 --> 00:54:23,040 haven't done so well this week. 898 00:54:23,040 --> 00:54:28,200 Well, Richard can do so well, but he hasn't had a great week this week. 899 00:54:28,200 --> 00:54:31,160 Has he done enough to make him safe for next week, do you think? 900 00:54:31,160 --> 00:54:34,120 I think he's down there, I think he's down there with Norman. 901 00:54:34,120 --> 00:54:38,440 I've never had lavender in meringue and I don't ever think I want it again. 902 00:54:38,440 --> 00:54:41,240 Also, Martha hasn't excelled this weekend. 903 00:54:41,240 --> 00:54:44,160 Her Showstoppers today did look pretty bad at the bottom, 904 00:54:44,160 --> 00:54:46,440 but the top two layers were OK, 905 00:54:46,440 --> 00:54:48,200 the look of them. 906 00:54:48,200 --> 00:54:50,280 You've discussed people you think might leave - 907 00:54:50,280 --> 00:54:54,280 the bigger question is, with Diana sick, is it right that anybody goes? 908 00:54:54,280 --> 00:54:56,760 Whether we leave it this week I don't know - I think 909 00:54:56,760 --> 00:54:59,240 it's something you're going to have to find out in a bit. 910 00:54:59,240 --> 00:55:00,880 You want to give us any sort of clue? 911 00:55:00,880 --> 00:55:02,600 - No. - Teasers? 912 00:55:02,600 --> 00:55:05,200 - No. - Honestly? - No. - Every time I ask you. - No. - No. 913 00:55:15,200 --> 00:55:18,080 Bakers, long weekend, and thank you. 914 00:55:18,080 --> 00:55:22,960 You have all contributed to Britain's first ever hot water crust shortage. 915 00:55:22,960 --> 00:55:26,760 Now, this week's Star Baker has for a long time been a bridesmaid, 916 00:55:26,760 --> 00:55:28,240 never the blushing bride. 917 00:55:28,240 --> 00:55:30,120 But thanks to huge quantities of piggy, 918 00:55:30,120 --> 00:55:33,840 I'm delighted to say this week's Star Baker is Kate. 919 00:55:39,800 --> 00:55:43,760 Now, this bit gets harder as the weeks go by. 920 00:55:43,760 --> 00:55:49,040 I'm afraid the person who will not be joining us next week is... 921 00:55:57,880 --> 00:55:59,920 ..Norman. 922 00:55:59,920 --> 00:56:01,920 But thanks for the lavender meringue. 923 00:56:01,920 --> 00:56:04,320 - Oh, the lavender will stay with. - We'll never forget it. 924 00:56:07,240 --> 00:56:10,080 It was an honour, sir, you're a gentleman. 925 00:56:10,080 --> 00:56:11,760 I'm lucky to make it this far. 926 00:56:11,760 --> 00:56:13,640 Oh, don't be silly, no. 927 00:56:13,640 --> 00:56:16,840 I'm overjoyed I've made it to fifth week of the Bake Off. 928 00:56:16,840 --> 00:56:19,640 At the same time a wee bit sad I'm having to go home. I never thought 929 00:56:19,640 --> 00:56:22,800 I'd get this far, and I'll look on it as being an excellent 930 00:56:22,800 --> 00:56:26,160 experience, and something that will stay in my memories for a long time. 931 00:56:26,160 --> 00:56:29,160 That was a narrow escape, cor, what a touch. 932 00:56:29,160 --> 00:56:33,480 Erm... Yeah. I feel very lucky to have stayed in. 933 00:56:33,480 --> 00:56:36,200 I cannot believe I survived pastry, I thought 934 00:56:36,200 --> 00:56:39,280 if I was going to go at any point, definitely pastry. 935 00:56:39,280 --> 00:56:41,400 But I'm still here and that's amazing. 936 00:56:44,040 --> 00:56:45,640 You should be a bit like... 937 00:56:45,640 --> 00:56:47,360 I am a bit, I will be. 938 00:56:47,360 --> 00:56:50,160 Puts shivers down your spine. Fantastic. 939 00:56:50,160 --> 00:56:51,320 Especially in pie week, 940 00:56:51,320 --> 00:56:56,640 because Luis was saying that no Southerner should ever win pie week. 941 00:56:56,640 --> 00:57:02,480 And I'm as Southern as they get. So that's good. 942 00:57:02,480 --> 00:57:03,800 Next time... 943 00:57:03,800 --> 00:57:06,040 What am I doing? 944 00:57:06,040 --> 00:57:08,440 ..the bakers tackle European cakes. 945 00:57:08,440 --> 00:57:11,760 Never done a Scandinavian recipe in my life. 946 00:57:11,760 --> 00:57:15,080 With a Signature that could make them opt out of Europe. 947 00:57:15,080 --> 00:57:16,920 I hate this bit. 948 00:57:16,920 --> 00:57:18,080 Moment of truth. 949 00:57:19,640 --> 00:57:22,200 A technical that really works up a sweat. 950 00:57:22,200 --> 00:57:23,520 Am I showing a bit? 951 00:57:23,520 --> 00:57:25,680 And a monumental Showstopper... 952 00:57:25,680 --> 00:57:27,680 Nothing like cutting it fine, is there? 953 00:57:27,680 --> 00:57:29,760 ..that puts the hungry in Hungary. 954 00:57:29,760 --> 00:57:32,680 I think I might just start again, again.