1 00:00:02,000 --> 00:00:04,200 Exciting times on Bake Off. We have gone historical. 2 00:00:04,200 --> 00:00:07,440 I'm talking Henry VIII, pageantry, jousting, 3 00:00:07,440 --> 00:00:08,840 heavy, heavy marzipan... 4 00:00:10,840 --> 00:00:11,920 It's... 5 00:00:13,760 --> 00:00:15,560 It's TUDOR week. 6 00:00:15,560 --> 00:00:18,240 - TUDOR week? - Not Tuba week. 7 00:00:18,240 --> 00:00:20,040 I spent money on this! 8 00:00:20,040 --> 00:00:21,760 Last time... 9 00:00:21,760 --> 00:00:25,520 - That is better. - That's better. - Oh, it's sharp. - Good. 10 00:00:25,520 --> 00:00:29,760 ..Selasi clung on as Tom became the seventh baker to leave the tent. 11 00:00:31,000 --> 00:00:33,560 And at last, Andrew's precision paid off... 12 00:00:33,560 --> 00:00:35,400 Don't hold the wheel. Don't hold the wheel. 13 00:00:35,400 --> 00:00:37,560 ..as he was crowned Star Baker for the first time. 14 00:00:37,560 --> 00:00:40,040 I suppose now I'll have to step it up a gear again. 15 00:00:40,040 --> 00:00:43,640 Now in our first-ever Tudor quarterfinal... 16 00:00:43,640 --> 00:00:45,040 What? 17 00:00:45,040 --> 00:00:47,160 ..Paul and Mary have set three challenges 18 00:00:47,160 --> 00:00:50,160 to test every aspect of British baking... 19 00:00:51,680 --> 00:00:53,560 ..from 500 years ago. 20 00:00:53,560 --> 00:00:55,680 Haven't got the best feeling about it. 21 00:00:57,600 --> 00:00:59,520 Five bakers remain. 22 00:01:00,840 --> 00:01:04,000 But only four will make it to the semifinal. 23 00:01:04,000 --> 00:01:05,720 Coming out, coming out, coming out. 24 00:01:07,200 --> 00:01:09,760 Come on. This is my last chance. 25 00:01:41,480 --> 00:01:43,760 I think being Star Baker has just about sunk in, 26 00:01:43,760 --> 00:01:46,040 but being in the quarterfinal, not quite yet. 27 00:01:46,040 --> 00:01:47,800 Am I here? Am I actually here? 28 00:01:47,800 --> 00:01:48,880 It's crazy. 29 00:01:48,880 --> 00:01:50,600 I am the only one in the tent now, 30 00:01:50,600 --> 00:01:52,320 actually, who hasn't been Star Baker. 31 00:01:52,320 --> 00:01:55,440 In one way, that's an achievement, because I've gotten that far. 32 00:01:55,440 --> 00:01:58,240 The competition is going to be really tight, this week. 33 00:01:58,240 --> 00:02:00,680 Any of us could go home, I just hope it's not me. 34 00:02:00,680 --> 00:02:03,520 I am very privileged to be one of the five. 35 00:02:03,520 --> 00:02:06,760 I said we're like the Spice Girls before Geri left. 36 00:02:11,800 --> 00:02:14,760 Morning, bakers. Welcome back to the quarterfinal 37 00:02:14,760 --> 00:02:17,800 and this is, of course, Tudor week, my liege. 38 00:02:17,800 --> 00:02:21,200 Now, The Tudor period gave us Shakespeare, flushing toilets 39 00:02:21,200 --> 00:02:23,520 and a strapping young monarch with facial hair 40 00:02:23,520 --> 00:02:25,640 not unlike Paul Hollywood's. 41 00:02:25,640 --> 00:02:29,160 Today, for your Signature Bake, Paul and Mary would love you to make 42 00:02:29,160 --> 00:02:31,880 a display of shaped pies. 43 00:02:31,880 --> 00:02:33,840 Now they must be individual pies 44 00:02:33,840 --> 00:02:37,040 but come together to form a magnificent design. 45 00:02:37,040 --> 00:02:40,200 You can use any savoury filling you like or any pastry you like - 46 00:02:40,200 --> 00:02:42,520 like Henry VIII, you can just chop and change. 47 00:02:42,520 --> 00:02:44,320 You've got three hours. On your marks. 48 00:02:44,320 --> 00:02:46,160 Get set, my lords and ladies. 49 00:02:46,160 --> 00:02:47,200 - Bake! - Bake! 50 00:02:49,520 --> 00:02:51,680 If we did study the Tudors at school, 51 00:02:51,680 --> 00:02:53,200 I don't remember much about them. 52 00:02:53,200 --> 00:02:56,360 1485 to 1603, I think it was. 53 00:02:56,360 --> 00:02:58,080 (I've been reading the notes!) 54 00:02:58,080 --> 00:03:00,640 Selasi thinks I was born in Tudor times, anyway, 55 00:03:00,640 --> 00:03:02,120 so I'm just trying to go with it. 56 00:03:03,600 --> 00:03:04,840 When I think of Tudor times, 57 00:03:04,840 --> 00:03:07,160 I actually think of Henry VIII's table 58 00:03:07,160 --> 00:03:10,640 laden with hot water crust game pies. 59 00:03:10,640 --> 00:03:13,160 They wanted to show off what their chefs could actually do 60 00:03:13,160 --> 00:03:15,440 and that's exactly why we're doing it in the tent. 61 00:03:15,440 --> 00:03:21,640 A really top-notch pie should have tasty fillings, beautiful pastry, 62 00:03:21,640 --> 00:03:25,160 but not so thin that the filling oozes out 63 00:03:25,160 --> 00:03:27,120 and a pie that, when you cut it, 64 00:03:27,120 --> 00:03:29,120 it holds its shape well. 65 00:03:29,120 --> 00:03:32,400 Just going to make up my hot water crust. 66 00:03:32,400 --> 00:03:35,280 Hot water crust pastry is a Tudor classic. 67 00:03:35,280 --> 00:03:36,680 Looks really healthy, doesn't it? 68 00:03:36,680 --> 00:03:39,000 A lovely lot of fat in a load of water. 69 00:03:39,000 --> 00:03:42,120 Stiff enough to shape and firm enough to hold juices 70 00:03:42,120 --> 00:03:43,640 once it's been filled. 71 00:03:43,640 --> 00:03:45,680 The water is an easy way to melt the lard 72 00:03:45,680 --> 00:03:47,200 to get it evenly distributed. 73 00:03:47,200 --> 00:03:49,000 Hello, Jane. 74 00:03:49,000 --> 00:03:52,400 - Good morning. - Tell us all about your individual pies. 75 00:03:52,400 --> 00:03:56,480 I am making something that represents a Tudor Rose. 76 00:03:56,480 --> 00:04:00,200 I haven't got 16 moulds so I need to do them individually. 77 00:04:00,200 --> 00:04:02,000 - That is a pain. - It is. 78 00:04:02,000 --> 00:04:04,720 Jane is filling her 16 pies 79 00:04:04,720 --> 00:04:08,480 with spiced sausage meat, nutmeg, garlic, thyme and cranberries, 80 00:04:08,480 --> 00:04:11,320 which will be layered between thinly sliced chicken breast. 81 00:04:11,320 --> 00:04:13,520 This is the pie I make at Christmas. 82 00:04:13,520 --> 00:04:16,360 The difficulty is getting the pastry thin 83 00:04:16,360 --> 00:04:19,400 - without the juices flowing out. - Yes. 84 00:04:19,400 --> 00:04:21,280 Jane, I want to SEYMOUR of those. 85 00:04:22,440 --> 00:04:24,480 - (Jane Seymour.) - Jane Seymour. Well done. 86 00:04:24,480 --> 00:04:27,280 For his pies, Andrew is travelling a little further 87 00:04:27,280 --> 00:04:28,960 than the court of Henry VIII. 88 00:04:28,960 --> 00:04:32,800 My pies are going to be shaped like a Leonardo da Vinci-style spiral. 89 00:04:32,800 --> 00:04:35,280 Da Vinci was alive during those years, 90 00:04:35,280 --> 00:04:37,600 I am not going to confine it to the British Isles. 91 00:04:37,600 --> 00:04:39,760 Despite their Italian influence, 92 00:04:39,760 --> 00:04:42,960 Andrew's pies will be layered with a classic English combination 93 00:04:42,960 --> 00:04:45,440 of potato, chicken, pork sausage and apricots, 94 00:04:45,440 --> 00:04:47,720 tossed in sprigs of fresh lemon thyme. 95 00:04:47,720 --> 00:04:51,000 I've got a presentation stand, and it's got cogs at the bottom, 96 00:04:51,000 --> 00:04:52,840 so you'll be able to turn it from the outside. 97 00:04:52,840 --> 00:04:54,160 They will actually move. 98 00:04:54,160 --> 00:04:57,200 It will give the illusion that the pies are interlocking and turning. 99 00:04:57,200 --> 00:04:59,080 Have you got a pastry clutch? 100 00:04:59,080 --> 00:05:00,240 What's a pastry clutch? 101 00:05:00,240 --> 00:05:01,800 A pastry clutch, for your gears. 102 00:05:01,800 --> 00:05:03,280 - Just ignore her. - Oh, I see! 103 00:05:03,280 --> 00:05:06,920 If you want to go into neutral, you need a pastry clutch. 104 00:05:06,920 --> 00:05:08,040 Of course. 105 00:05:08,040 --> 00:05:10,720 My pastry's so wet. 106 00:05:10,720 --> 00:05:12,800 It's wetter than normal, it's weird. 107 00:05:12,800 --> 00:05:15,960 It just doesn't feel as firm as it did at home. 108 00:05:15,960 --> 00:05:17,640 With their pastry resting... 109 00:05:17,640 --> 00:05:19,880 I'm just going to wrap it in clingfilm and keep it warm. 110 00:05:19,880 --> 00:05:22,320 ..the bakers can move on to their fillings. 111 00:05:22,320 --> 00:05:25,520 I'm doing ox cheek and oyster pie. 112 00:05:25,520 --> 00:05:27,880 I wanted to go with a cheaper cut of meat. 113 00:05:27,880 --> 00:05:30,160 Growing up, that's what we had. 114 00:05:30,160 --> 00:05:33,120 The oyster element, my family love seafood 115 00:05:33,120 --> 00:05:36,200 and when we were growing up, where we were in north London, 116 00:05:36,200 --> 00:05:38,320 they used to have all the fish vans and fish stalls 117 00:05:38,320 --> 00:05:40,000 outside the pubs and things. 118 00:05:40,000 --> 00:05:43,800 Candice is the only baker attempting two fillings for two pies 119 00:05:43,800 --> 00:05:45,600 with two different pastries - 120 00:05:45,600 --> 00:05:49,040 a parsley suet crust for her ox cheek and oyster 121 00:05:49,040 --> 00:05:52,400 and a hot water crust for her macaroni cheese pies. 122 00:05:52,400 --> 00:05:53,960 To make life even harder, 123 00:05:53,960 --> 00:05:56,440 she'll be arranging them in the shape of a fish. 124 00:05:56,440 --> 00:05:59,120 So what sort of mould are you using? 125 00:05:59,120 --> 00:06:01,000 So they will be my scales 126 00:06:01,000 --> 00:06:03,840 and then I am hand-raising my macaroni pies 127 00:06:03,840 --> 00:06:05,720 into triangular shapes. 128 00:06:05,720 --> 00:06:09,040 - You're shaping triangles by hand. - Yeah. - In hot water crust pastry. 129 00:06:09,040 --> 00:06:10,200 Yeah. 130 00:06:10,200 --> 00:06:12,400 How many pies are you actually making, Candice? 131 00:06:12,400 --> 00:06:14,880 Between 18 and 22. 132 00:06:14,880 --> 00:06:17,680 - Wow! OK. - You've got three hours, my love. 133 00:06:17,680 --> 00:06:20,120 - Yeah, three hours. - OK. 134 00:06:21,760 --> 00:06:24,920 I'm going to cook this on low heat just to tenderise the meat a bit. 135 00:06:24,920 --> 00:06:28,320 I think I am the only one doing traditional Tudor-ish things. 136 00:06:28,320 --> 00:06:32,560 Selasi's floral design will see game pies crammed with guinea fowl, 137 00:06:32,560 --> 00:06:34,440 rabbit, venison and pigeon 138 00:06:34,440 --> 00:06:37,920 surrounded by leaf-shaped pies of pork and quail egg. 139 00:06:37,920 --> 00:06:40,720 This is a very classic Tudor mix. 140 00:06:40,720 --> 00:06:42,800 Guinea fowl is one of my favourites. 141 00:06:42,800 --> 00:06:45,000 It's almost like a street food in Ghana, 142 00:06:45,000 --> 00:06:46,480 it is like having a kebab. 143 00:06:46,480 --> 00:06:48,000 Wow. It's massive in Ghana. 144 00:06:48,000 --> 00:06:50,880 So in Ghana, are they wild, the guinea fowl? 145 00:06:50,880 --> 00:06:52,240 They're livid, Mary. 146 00:06:53,440 --> 00:06:56,680 - MEL: - Potent smells going on - no offence, Selasi. 147 00:06:56,680 --> 00:06:58,960 It's not me, I showered this morning. 148 00:06:58,960 --> 00:07:00,720 I'm going to pull out my nosegay. 149 00:07:00,720 --> 00:07:04,680 - That's all right. - That pan is quite potent. 150 00:07:04,680 --> 00:07:07,960 The filling in Benjamina's pie will also be potent. 151 00:07:07,960 --> 00:07:13,120 They'll look kind of Tudor-ey and they'll taste different. 152 00:07:13,120 --> 00:07:16,280 A fiery mix of chipotle pork and spiced black beans 153 00:07:16,280 --> 00:07:20,680 will fill the pies in Benjamina's Mexican-inspired display. 154 00:07:20,680 --> 00:07:24,040 How are you going to shape them into a Tudor style? 155 00:07:24,040 --> 00:07:26,600 It's going to be like a sun, keeping with 156 00:07:26,600 --> 00:07:29,600 the Mexican theme/Tudor theme. 157 00:07:29,600 --> 00:07:31,800 I'm sorry, I'm trying... OK. 158 00:07:31,800 --> 00:07:36,920 OK, you have got some classic Spanish Latin flavours 159 00:07:36,920 --> 00:07:39,640 going in a Tudor-style pies. 160 00:07:39,640 --> 00:07:42,560 Tudor empanadas. 161 00:07:44,000 --> 00:07:48,440 OK, bakers, that's an hour gone and two to go. 162 00:07:48,440 --> 00:07:50,600 I have my pastry and I have my bowl of filling. 163 00:07:50,600 --> 00:07:52,920 It's just all about construction, now. 164 00:07:52,920 --> 00:07:56,720 It's too soft. I might just make a new one, cos I've got time. 165 00:07:56,720 --> 00:07:59,800 I want my pastry to be as thin as I can get it. 166 00:07:59,800 --> 00:08:02,880 If it's too thick, you'd be, sort of, "ugh!" 167 00:08:04,280 --> 00:08:05,720 I like quite a thick pastry. 168 00:08:05,720 --> 00:08:07,280 I want to get enough filling in there, 169 00:08:07,280 --> 00:08:09,800 but I want to be confident it's not going to leak. 170 00:08:09,800 --> 00:08:12,520 See, that's a lot thicker than the first one. 171 00:08:12,520 --> 00:08:15,000 I am much happier with that consistency. 172 00:08:15,000 --> 00:08:18,400 My pancetta lardons frying off, 173 00:08:18,400 --> 00:08:22,040 and then I've got my white sauce thickening up 174 00:08:22,040 --> 00:08:24,960 and I am just lining my pastry tins. 175 00:08:24,960 --> 00:08:27,200 Time to start filling. 176 00:08:27,200 --> 00:08:30,640 Mary and Paul are looking for a firm filling that'll hold together 177 00:08:30,640 --> 00:08:32,160 when it's cut. 178 00:08:32,160 --> 00:08:34,280 I layer it with sausage meat, 179 00:08:34,280 --> 00:08:37,160 chicken and then sausage meat, lots of it. 180 00:08:37,160 --> 00:08:39,120 I don't want to fill them quite to the top. 181 00:08:39,120 --> 00:08:41,560 When I filled them right to the top before, they oozed. 182 00:08:41,560 --> 00:08:44,440 Quail eggs right in the centre. 183 00:08:44,440 --> 00:08:47,200 I can feel the clock ticking. 184 00:08:47,200 --> 00:08:50,280 - Yes! - Did you imagine anyone in particular when you were doing that? 185 00:08:50,280 --> 00:08:51,760 No, I didn't, actually. 186 00:08:51,760 --> 00:08:53,280 You know what would be really good? 187 00:08:53,280 --> 00:08:54,720 Bite into one and find a pearl. 188 00:08:54,720 --> 00:08:56,440 Maybe not so much if you break your teeth. 189 00:08:56,440 --> 00:08:59,120 The pearl would just about pay for the expensive dental work. 190 00:08:59,120 --> 00:09:00,760 Are you sure you need all of those? 191 00:09:00,760 --> 00:09:03,240 If I do 12 pies, then yes - would you like one? 192 00:09:03,240 --> 00:09:04,560 You know I want one. 193 00:09:04,560 --> 00:09:07,000 The difficulty is getting them out of the moulds. 194 00:09:07,000 --> 00:09:08,720 I've got to take it out of the mould, 195 00:09:08,720 --> 00:09:10,760 make the next one, take it out of the mould. 196 00:09:10,760 --> 00:09:12,880 I think if I'd asked my husband to make 16 moulds, 197 00:09:12,880 --> 00:09:14,960 it might have pushed things a bit too far. 198 00:09:14,960 --> 00:09:18,120 Just filling them up as quick as I can. 199 00:09:18,120 --> 00:09:20,640 I need to get a move on. 200 00:09:22,640 --> 00:09:24,000 Steam holes. 201 00:09:25,000 --> 00:09:27,640 These have a long bake. They could leak slightly in the oven 202 00:09:27,640 --> 00:09:29,760 but you won't know until it happens. 203 00:09:29,760 --> 00:09:32,320 190 for 25 minutes. 204 00:09:33,560 --> 00:09:35,400 And on with the next ones. 205 00:09:35,400 --> 00:09:38,880 I wanted them at least one batch in by now. 206 00:09:41,560 --> 00:09:43,440 So I need to do the next batch 207 00:09:43,440 --> 00:09:46,280 and get it in as soon as physically possible. 208 00:09:47,760 --> 00:09:50,760 OK, bakers, as Anne of Cleves said to Henry VIII, 209 00:09:50,760 --> 00:09:52,640 "You're two thirds of the way through." 210 00:09:52,640 --> 00:09:54,440 With multiple pies... 211 00:09:54,440 --> 00:09:55,720 They're improving. 212 00:09:55,720 --> 00:09:56,920 ..and just one oven, 213 00:09:56,920 --> 00:10:00,200 time management during the final hour is crucial. 214 00:10:00,200 --> 00:10:02,800 This should really be in, like, now. 215 00:10:02,800 --> 00:10:05,360 What I might do is put the temperature up by five degrees 216 00:10:05,360 --> 00:10:08,440 just to compensate for having so many in the oven at the same time. 217 00:10:08,440 --> 00:10:10,640 - Smells good. - Thank you. 218 00:10:10,640 --> 00:10:12,960 There's quite a lot of intense aromas, 219 00:10:12,960 --> 00:10:14,360 circulating from this bench. 220 00:10:14,360 --> 00:10:17,240 Wild pigeon stinks. 221 00:10:17,240 --> 00:10:19,640 - Why have you chosen pigeon? - Um... 222 00:10:19,640 --> 00:10:22,040 I don't know. I thought it would be perfect for a game pie, 223 00:10:22,040 --> 00:10:24,080 especially in Tudor times. 224 00:10:24,080 --> 00:10:27,600 They used a lot of these wild birds and also game. 225 00:10:27,600 --> 00:10:28,920 Yes. 226 00:10:34,040 --> 00:10:36,240 These should have been in, like, ten minutes ago. 227 00:10:36,240 --> 00:10:37,760 Not great. 228 00:10:37,760 --> 00:10:39,960 Just got to fill these and pop them in the oven. 229 00:10:39,960 --> 00:10:43,040 Ooh, ooh, ooh! Top shelf. 230 00:10:43,040 --> 00:10:44,280 Done. 231 00:10:44,280 --> 00:10:47,640 You can go in the back. 232 00:10:47,640 --> 00:10:49,120 40 is going to have to do. 233 00:10:49,120 --> 00:10:50,760 I hope it's cooked. 234 00:10:50,760 --> 00:10:53,760 Go-ing in. Fin-al-ly. 235 00:10:55,600 --> 00:10:57,520 Bottom or top? Bottom or top? 236 00:10:57,520 --> 00:10:58,960 Top. No. 237 00:10:58,960 --> 00:11:00,280 Mm... 238 00:11:01,680 --> 00:11:02,840 Top. 239 00:11:06,800 --> 00:11:10,520 His went in bang on time. He's...he's just chilling. 240 00:11:20,680 --> 00:11:22,920 Not good for time at all. 241 00:11:22,920 --> 00:11:25,360 I'm just seeing how they're browning. 242 00:11:28,800 --> 00:11:31,760 Top ones are not going to be cooked. 243 00:11:31,760 --> 00:11:34,600 Can I bribe you to buy us some time? 244 00:11:34,600 --> 00:11:36,080 I'll bribe you in pie. 245 00:11:37,800 --> 00:11:40,000 (That's a good one, isn't it?) 246 00:11:40,000 --> 00:11:41,280 Seriously tempted. 247 00:11:43,680 --> 00:11:45,480 I'm just going to leave them. 248 00:11:45,480 --> 00:11:48,520 Luckily, I don't have to take them out of moulds and things. 249 00:11:48,520 --> 00:11:50,400 Those who are baking in moulds 250 00:11:50,400 --> 00:11:52,560 will have to judge when to remove them... 251 00:11:52,560 --> 00:11:53,600 Right. 252 00:11:54,920 --> 00:11:57,080 ..to give the sides the golden brown colour 253 00:11:57,080 --> 00:11:58,840 Mary and Paul will be looking for. 254 00:11:58,840 --> 00:12:01,080 This is more like a remove and check. 255 00:12:01,080 --> 00:12:02,800 But if the moulds are removed too soon, 256 00:12:02,800 --> 00:12:07,400 the pastry will be too fragile and the pie could collapse. 257 00:12:07,400 --> 00:12:08,960 Oh, it's a bit sticky. 258 00:12:12,640 --> 00:12:15,000 My meat ones are now out. 259 00:12:15,000 --> 00:12:18,080 In my eyes, a pie should have a little bit of leakage. 260 00:12:18,080 --> 00:12:20,320 It comes out the top. 261 00:12:20,320 --> 00:12:22,320 I think taking off this might help. 262 00:12:24,240 --> 00:12:25,760 If it comes off. 263 00:12:41,600 --> 00:12:44,200 I'm going to pop them back in for five minutes, 264 00:12:44,200 --> 00:12:46,200 make sure they're nice and golden. 265 00:12:47,440 --> 00:12:49,560 Bakers, you've got ten minutes left, by the way, 266 00:12:49,560 --> 00:12:51,720 ten minutes left on your Tudor pies. 267 00:12:51,720 --> 00:12:54,880 These are cooked but the others aren't. 268 00:12:54,880 --> 00:12:56,200 It's going to be close. 269 00:13:01,240 --> 00:13:02,320 Those are done. 270 00:13:06,200 --> 00:13:07,800 Yeah, I'm happy with them. 271 00:13:07,800 --> 00:13:11,200 The game pie, I don't think that's going to bake in time. 272 00:13:13,960 --> 00:13:16,080 Yeah, the top ones are not cooked. I know that. 273 00:13:16,080 --> 00:13:17,560 I'll take out the bottom ones. 274 00:13:17,560 --> 00:13:19,200 Oh, we've got leakage. 275 00:13:19,200 --> 00:13:20,680 I've got a broken one, there. 276 00:13:21,960 --> 00:13:24,000 Not good. Still raw on the inside. 277 00:13:24,000 --> 00:13:26,600 Bakers, you've got five minutes to make like Anne Boleyn 278 00:13:26,600 --> 00:13:27,960 and get AHEAD. 279 00:13:27,960 --> 00:13:29,600 Come on. 280 00:13:29,600 --> 00:13:31,680 Coming out, coming out, coming out. 281 00:13:38,440 --> 00:13:40,880 Three minutes left, they've got to come out, really. 282 00:13:40,880 --> 00:13:43,880 Just like them a fraction more golden 283 00:13:43,880 --> 00:13:45,560 but I haven't got that fraction. 284 00:13:46,880 --> 00:13:48,440 That's so sick. 285 00:13:56,160 --> 00:13:58,480 Paul's just given them a squeeze and gave me a look. 286 00:14:01,800 --> 00:14:03,680 So much leakage. 287 00:14:10,960 --> 00:14:12,640 Sort of Tudor Roses. 288 00:14:14,120 --> 00:14:15,800 I think it's cooked on the inside. 289 00:14:17,240 --> 00:14:19,160 As Thomas Cromwell was fond of saying, 290 00:14:19,160 --> 00:14:21,520 "Bakers, your pie challenge is over. 291 00:14:21,520 --> 00:14:25,280 "Please move your pies to the end of your benches." 292 00:14:25,280 --> 00:14:26,680 Yet no-one remembers that quote. 293 00:14:26,680 --> 00:14:28,280 - Weird, isn't it? - No-one remembers it. 294 00:14:50,040 --> 00:14:52,200 I can sort of see the Tudor Rose. 295 00:14:52,200 --> 00:14:54,240 They look a beautiful colour on the outside, 296 00:14:54,240 --> 00:14:56,200 some of them have split a bit. 297 00:14:56,200 --> 00:14:59,200 - A little bit. - I can't see much leakage out of there, which is good. 298 00:14:59,200 --> 00:15:00,840 We'll try this fella here. 299 00:15:03,160 --> 00:15:05,480 Look at that filling. Very, very good. 300 00:15:05,480 --> 00:15:06,960 When you're lining moulds like this, 301 00:15:06,960 --> 00:15:09,120 you'll always get a little fat bit right in the corner. 302 00:15:09,120 --> 00:15:11,400 You want to try and get it a little bit cooler, it helps it. 303 00:15:11,400 --> 00:15:12,600 Then you can mould it better. 304 00:15:18,280 --> 00:15:21,040 That filling is first-rate. 305 00:15:21,040 --> 00:15:24,600 - Oh, thank you. - I love all the herbs in there, the spices. 306 00:15:24,600 --> 00:15:25,920 It's holding together. 307 00:15:25,920 --> 00:15:27,600 - Cranberry is delicious. - Oh, thank you. 308 00:15:27,600 --> 00:15:29,240 A little bit of sweetness at the end. 309 00:15:29,240 --> 00:15:31,320 The whole combination is exceedingly good. 310 00:15:31,320 --> 00:15:33,520 - Thank you. - Delicious! 311 00:15:43,520 --> 00:15:44,960 I can sort of see the sun. 312 00:15:44,960 --> 00:15:47,600 Pastry looks a bit ropey on the side. 313 00:15:47,600 --> 00:15:51,200 They look possibly as though the pastry is not done. 314 00:15:51,200 --> 00:15:53,320 I had to make a new batch, so that kind of put me back 315 00:15:53,320 --> 00:15:55,920 - and I just rushed it. - It looks a bit rushed. - Yeah. 316 00:15:57,600 --> 00:15:59,840 Held together well. Oh, lid's a bit thick. 317 00:15:59,840 --> 00:16:03,120 - Yeah. - It does look very pretty when you cut through it. 318 00:16:07,440 --> 00:16:09,560 Flavour's stunning in a pie. 319 00:16:09,560 --> 00:16:11,880 The beans actually add a little bit of heat. 320 00:16:11,880 --> 00:16:13,160 Beautiful. 321 00:16:13,160 --> 00:16:15,520 You are right spot-on with all the flavours. 322 00:16:15,520 --> 00:16:19,560 - It's just rather poor on the pastry. - A little bit clumsy. - Mm. 323 00:16:19,560 --> 00:16:21,040 - Yeah. - Thank you. 324 00:16:30,560 --> 00:16:33,840 You've tackled two pastries, two fillings, 325 00:16:33,840 --> 00:16:35,160 which is quite a lot. 326 00:16:35,160 --> 00:16:38,240 The hot water crust hasn't such a good colour. 327 00:16:38,240 --> 00:16:41,400 - Mm-hm. - It feels soft, it needed much longer in the oven. 328 00:16:46,760 --> 00:16:49,600 It's a good flavour and it's a nice crunchy topping 329 00:16:49,600 --> 00:16:51,480 but there is a bit of a problem with the pastry. 330 00:16:51,480 --> 00:16:54,160 Because the pasta is still quite al dente, 331 00:16:54,160 --> 00:16:57,920 and then you hit the pastry, which is almost al dente, 332 00:16:57,920 --> 00:17:01,560 - you have two matching textures, which is not good. - OK. 333 00:17:01,560 --> 00:17:04,440 - Is it causing problems with your al dentures? - It is. 334 00:17:04,440 --> 00:17:08,160 Right. The suet ones, the pastry has got a great colour 335 00:17:08,160 --> 00:17:10,640 but they've bled so much and they are all inconsistent. 336 00:17:10,640 --> 00:17:13,160 It hasn't held well together all the way through 337 00:17:13,160 --> 00:17:14,920 and it's sort of oozing out. 338 00:17:14,920 --> 00:17:16,360 It smells wonderful. 339 00:17:16,360 --> 00:17:18,320 There's a little bit, sort of, gravy in there, 340 00:17:18,320 --> 00:17:19,640 yet it's holding together. 341 00:17:21,200 --> 00:17:24,760 Seasoned beautifully, tastes great and the pastry is delicious. 342 00:17:24,760 --> 00:17:27,200 It doesn't look great but it tastes amazing. 343 00:17:27,200 --> 00:17:29,800 And there's the oyster on the top. 344 00:17:29,800 --> 00:17:31,680 Oh, watch out. 345 00:17:31,680 --> 00:17:33,040 That's pretty good too. 346 00:17:43,560 --> 00:17:46,520 When I look down, it is a bunch of flowers. 347 00:17:46,520 --> 00:17:49,280 Yeah, bunch of flowers, so the idea is you've got the centre 348 00:17:49,280 --> 00:17:52,520 rose so they're just growing, so they're like baby roses. 349 00:17:52,520 --> 00:17:55,400 I do like the shape, you've got a beautiful colour on the top. 350 00:17:55,400 --> 00:17:57,920 We just want to make sure that it's baked all the way through. 351 00:17:57,920 --> 00:17:59,440 This one is the pork. 352 00:17:59,440 --> 00:18:02,400 Quail should be sitting right in the middle. 353 00:18:02,400 --> 00:18:03,920 - And indeed it is. - Oh, well done. 354 00:18:03,920 --> 00:18:05,920 Could've done with a bit more filling in there. 355 00:18:05,920 --> 00:18:09,840 It's cooked better on the base than actually it is on the side. 356 00:18:09,840 --> 00:18:11,920 The flavour, however, is delicious. 357 00:18:11,920 --> 00:18:13,920 Right, this is the game one. 358 00:18:13,920 --> 00:18:15,880 I think the walls were just a little bit too thick. 359 00:18:15,880 --> 00:18:18,080 When it's so thick, it looks underdone. 360 00:18:22,720 --> 00:18:25,600 It's very gamey and so that's a very good idea 361 00:18:25,600 --> 00:18:26,920 to put the pork below it, 362 00:18:26,920 --> 00:18:29,520 otherwise it would be too strong in the actual pie. 363 00:18:29,520 --> 00:18:32,040 - Right, I think your flavours are pretty good. - Thank you. 364 00:18:37,440 --> 00:18:38,800 Can I turn the gears? 365 00:18:38,800 --> 00:18:41,680 Do you mind if I do it and then once I've...? 366 00:18:41,680 --> 00:18:43,880 Words gone out, Andrew. Words gone out. 367 00:18:43,880 --> 00:18:45,160 Rotating the pies. 368 00:18:45,160 --> 00:18:47,680 Oh, I've never seen a mechanised pie 369 00:18:47,680 --> 00:18:51,040 but my dream of an edible car is that much nearer. 370 00:18:51,040 --> 00:18:52,920 - Thank you. - I think it's a great idea. 371 00:18:52,920 --> 00:18:54,280 I love the design of it. 372 00:18:54,280 --> 00:18:58,320 The bake, from the outside, looks absolutely right. 373 00:18:58,320 --> 00:19:01,360 I'm curious to see how thick or thin those walls are 374 00:19:01,360 --> 00:19:03,280 but it's not bad at all. 375 00:19:03,280 --> 00:19:04,760 It looks as though you could've put 376 00:19:04,760 --> 00:19:07,160 just a little bit more filling on the top 377 00:19:07,160 --> 00:19:09,640 because we have here quite a gap at the top. 378 00:19:14,240 --> 00:19:16,200 The pastry is lovely and crisp. 379 00:19:16,200 --> 00:19:17,760 The filling tastes good too. 380 00:19:17,760 --> 00:19:19,560 You've got sausage meat in there as well? 381 00:19:19,560 --> 00:19:21,280 - Yes, yes. - It's a good flavour. 382 00:19:21,280 --> 00:19:22,800 The herbs really lighten it up 383 00:19:22,800 --> 00:19:26,120 and, actually, the moisture coming from the apricots helps the pie. 384 00:19:26,120 --> 00:19:28,960 - I think you've done well, Andrew. - OK, thank you. - Thank you. 385 00:19:28,960 --> 00:19:31,480 And if I could just order a pork helicopter, that'd be great. 386 00:19:35,400 --> 00:19:39,000 I've not taken the curse of Star Baker 387 00:19:39,000 --> 00:19:40,600 through to this week so far. 388 00:19:40,600 --> 00:19:42,440 Great to get a good start. 389 00:19:42,440 --> 00:19:45,480 That's lovely - but I suspect no-one's safe. 390 00:19:45,480 --> 00:19:48,520 You've got to perform well in all three challenges, I think, this weekend. 391 00:19:48,520 --> 00:19:51,960 It does sometimes dawn on me, like, I'm doing quite a lot. 392 00:19:51,960 --> 00:19:55,160 It's difficult, cos it's...do I want to rein it all in? 393 00:19:55,160 --> 00:19:57,080 Or do I try and go for it? 394 00:19:57,080 --> 00:19:59,840 I do feel like I want to go for it, it's quarterfinals week. 395 00:19:59,840 --> 00:20:02,080 I think mine was one of the weaker ones. 396 00:20:02,080 --> 00:20:05,120 I'm going into the Technical a little bit...eh... 397 00:20:05,120 --> 00:20:07,880 Do your best. Try and smash it, if you can. 398 00:20:07,880 --> 00:20:11,040 If it's a souffle, then, yeah, I'm packing up, I am going home. 399 00:20:22,600 --> 00:20:26,520 Welcome back, ye olde bakers, to Tudor times 400 00:20:26,520 --> 00:20:28,480 and your Technical Challenge this afternoon, 401 00:20:28,480 --> 00:20:30,320 which has been set by Paul. 402 00:20:30,320 --> 00:20:32,360 Sir Paul of Hollywood, any words of advice? 403 00:20:32,360 --> 00:20:34,760 Follow the pattern carefully. 404 00:20:34,760 --> 00:20:36,480 What can he be referring to? 405 00:20:36,480 --> 00:20:38,960 Now, my liege, if you would like to go off. 406 00:20:38,960 --> 00:20:42,280 Chase Mary around the maze, Paul. 407 00:20:42,280 --> 00:20:47,760 Your Technical Challenge today is to make 12 jumbles. 408 00:20:47,760 --> 00:20:49,600 You know, jumbles. 409 00:20:49,600 --> 00:20:53,080 OK, these are the sort of thing that would grace any Tudor biscuit tin. 410 00:20:53,080 --> 00:20:55,000 - Absolutely. - If they had biscuit tins. 411 00:20:55,000 --> 00:20:58,200 They'd like you to make six of each design. 412 00:20:58,200 --> 00:21:00,120 You've got one-and-a-half hours on the clock. 413 00:21:00,120 --> 00:21:02,520 - On your marks... - Get set... Bake! - Baketh. 414 00:21:04,080 --> 00:21:05,880 What? 415 00:21:05,880 --> 00:21:07,720 What the...? 416 00:21:07,720 --> 00:21:10,360 I think maybe the jumbles that I know of 417 00:21:10,360 --> 00:21:12,800 are a little bit different to this. 418 00:21:12,800 --> 00:21:15,520 My heart sinks when they say it's a Paul Technical. 419 00:21:16,560 --> 00:21:18,760 Paul, why did you choose jumbles? 420 00:21:18,760 --> 00:21:21,480 What we're actually testing them on is a little bit of dexterity 421 00:21:21,480 --> 00:21:23,080 with the biscuit mix itself. 422 00:21:23,080 --> 00:21:27,160 We've got two biscuit shapes - we have the Celtic knot. 423 00:21:27,160 --> 00:21:29,040 Two pieces, one makes the ring 424 00:21:29,040 --> 00:21:30,920 and the other one makes the shape inside. 425 00:21:30,920 --> 00:21:33,000 Then you have the knot ball. 426 00:21:33,000 --> 00:21:34,720 This basically is a knot 427 00:21:34,720 --> 00:21:38,560 and then one goes over the top and one goes underneath 428 00:21:38,560 --> 00:21:40,320 and that creates this ball. 429 00:21:40,320 --> 00:21:42,680 The bake times - now, they vary. 430 00:21:42,680 --> 00:21:44,880 The ball is much, much denser. 431 00:21:44,880 --> 00:21:47,040 If they think they can put the knot ball on 432 00:21:47,040 --> 00:21:49,280 with the Celtic knot, they're going to be in trouble. 433 00:21:49,280 --> 00:21:50,760 When does the sugar go on? 434 00:21:50,760 --> 00:21:53,000 A little bit of a glaze with egg, little bit of sugar, 435 00:21:53,000 --> 00:21:54,320 straight into the oven. 436 00:21:54,320 --> 00:21:56,880 Now, we're using aniseed, we're using mace 437 00:21:56,880 --> 00:21:58,240 and we're using caraway. 438 00:21:58,240 --> 00:22:00,160 You can actually taste the spices in there 439 00:22:00,160 --> 00:22:02,600 as it would've tasted years and years ago. 440 00:22:02,600 --> 00:22:05,000 So they're, sort of, very crisp on the outside 441 00:22:05,000 --> 00:22:07,760 yet in the middle, there's just a bit of softness. 442 00:22:07,760 --> 00:22:09,480 Exactly like me, Mary - 443 00:22:09,480 --> 00:22:11,360 hard on the outside, soft in the middle. 444 00:22:11,360 --> 00:22:12,400 You're about right. 445 00:22:13,600 --> 00:22:16,200 It's the quarterfinal, it doesn't tell you anything at all, 446 00:22:16,200 --> 00:22:17,960 it just says, "Make a biscuit dough". 447 00:22:17,960 --> 00:22:21,040 "Make ye biscuit dough". 448 00:22:21,040 --> 00:22:23,560 Paul has supplied some of the Tudor ingredients 449 00:22:23,560 --> 00:22:26,440 just as they would have been 500 years ago. 450 00:22:26,440 --> 00:22:27,920 Oh, look at this thing! 451 00:22:30,200 --> 00:22:32,440 It says, "Caraway seeds, ground". 452 00:22:36,320 --> 00:22:38,480 I'm going to take the Selasi approach. 453 00:22:44,240 --> 00:22:46,280 That's about as fine as I'm going to get. 454 00:22:46,280 --> 00:22:50,240 One teaspoon. So it asks for one teaspoon of ground aniseed 455 00:22:50,240 --> 00:22:52,760 and one teaspoon of ground mace. 456 00:22:54,000 --> 00:22:56,720 I am going for a modern method, purely for time's sake. 457 00:22:56,720 --> 00:22:59,440 Cos I've spent 11 minutes grinding that caraway. 458 00:23:00,640 --> 00:23:02,920 I think, in Tudor times, they wouldn't have had a mixer. 459 00:23:04,560 --> 00:23:07,920 I don't know if it should be bready or biscuity. 460 00:23:07,920 --> 00:23:10,200 Well, it's a biscuit, so it should be crisp, right? 461 00:23:10,200 --> 00:23:13,120 I don't even know what the texture of the biscuit is supposed to be. 462 00:23:13,120 --> 00:23:16,280 It's not going to be like a real short, crumbly mixture 463 00:23:16,280 --> 00:23:21,000 because we've got to be able to shape it into knots. 464 00:23:21,000 --> 00:23:22,640 That looks like biscuits. 465 00:23:22,640 --> 00:23:26,200 "Use two-fifths of the dough to make six knot biscuit balls..." 466 00:23:26,200 --> 00:23:28,960 "..and the remaining three-fifths to make the knots." 467 00:23:28,960 --> 00:23:30,880 Has anyone got a calculator? 468 00:23:30,880 --> 00:23:33,800 796, divided by five... 469 00:23:33,800 --> 00:23:35,680 776. 470 00:23:35,680 --> 00:23:37,240 775. 471 00:23:39,280 --> 00:23:40,840 So that's my biscuit balls one. 472 00:23:40,840 --> 00:23:44,120 Two-fifths of the dough to make six knot biscuit balls. 473 00:23:44,120 --> 00:23:47,600 So I've just done it in that and now I have to put them back together. 474 00:23:47,600 --> 00:23:49,120 Is this right? 475 00:23:49,120 --> 00:23:52,560 I'm going to make sure the balls are exactly the same weight. 476 00:23:54,120 --> 00:23:56,040 I'm being very precise. 477 00:23:56,040 --> 00:23:57,800 55. 478 00:23:57,800 --> 00:23:59,080 That was painful, wasn't it? 479 00:23:59,080 --> 00:24:01,640 I've got that left over. 480 00:24:01,640 --> 00:24:03,440 I might just spread it between them. 481 00:24:03,440 --> 00:24:04,880 I'll do the knot biscuit ball first 482 00:24:04,880 --> 00:24:06,720 cos they're relatively straightforward. 483 00:24:08,960 --> 00:24:10,440 Gives us the kind of shaping, 484 00:24:10,440 --> 00:24:13,320 but the method of getting them to that shape is up to us. 485 00:24:13,320 --> 00:24:15,680 Just going to roll them out so they're all the same length. 486 00:24:15,680 --> 00:24:18,360 Just going off that diagram, working out my proportions. 487 00:24:19,480 --> 00:24:20,960 So judging by the diagram, 488 00:24:20,960 --> 00:24:24,520 I'm going to try and make it 22 times longer than it is thick 489 00:24:24,520 --> 00:24:27,120 cos that's how long I reckon that is in that diagram. 490 00:24:28,480 --> 00:24:30,760 "Tie the dough into the shape". 491 00:24:30,760 --> 00:24:32,960 Paul's advice was check the pattern. 492 00:24:32,960 --> 00:24:36,800 I'm just checking and double-checking. 493 00:24:36,800 --> 00:24:39,480 What did he say? Something about take care about the shaping? 494 00:24:39,480 --> 00:24:41,680 So you make it into a knot... 495 00:24:41,680 --> 00:24:44,200 "Then join the two loose ends together". 496 00:24:44,200 --> 00:24:45,440 OK. 497 00:24:45,440 --> 00:24:47,600 Oh, it's going to look like that. 498 00:24:47,600 --> 00:24:49,440 Oh, that's quite cute, isn't it? 499 00:24:51,040 --> 00:24:52,880 That might be right, I don't know. 500 00:24:52,880 --> 00:24:55,680 Just a little sneak peek at what people are doing. 501 00:24:56,840 --> 00:24:58,720 No, that's too long - what have I done? 502 00:24:58,720 --> 00:25:01,160 I think my calculation method might be a bit off 503 00:25:01,160 --> 00:25:06,160 or maybe the diagram isn't the Holy Grail I thought it was. 504 00:25:06,160 --> 00:25:11,200 It says one loose end under the knot and one over the knot. 505 00:25:13,280 --> 00:25:16,400 - That would be the middle, right? That looks best... - Yeah. 506 00:25:16,400 --> 00:25:20,160 It probably symbolises Henry VIII's and Anne Boleyn's hand 507 00:25:20,160 --> 00:25:24,080 meeting around the knot, ie, the tricky previous marriage... 508 00:25:24,080 --> 00:25:26,200 - Yeah. - ..he had with Catherine of Aragon. 509 00:25:26,200 --> 00:25:28,680 - Just a thought, Selasi. - Yeah. - Chew on that. 510 00:25:31,080 --> 00:25:33,480 It's difficult cos I don't want to handle it too much. 511 00:25:33,480 --> 00:25:37,320 Handle biscuit dough too much, it can go a little bit tough. 512 00:25:38,480 --> 00:25:40,200 This one's coming apart, 513 00:25:40,200 --> 00:25:42,120 I'm going to have to do what I didn't want to do 514 00:25:42,120 --> 00:25:43,600 and rework that one. 515 00:25:46,840 --> 00:25:49,680 Just says, "To finish, caster sugar for sprinkling." 516 00:25:49,680 --> 00:25:51,840 Unsure if that goes on before or after. 517 00:25:53,680 --> 00:25:57,280 Sprinkle them with sugar at the end. And then present them up. 518 00:25:57,280 --> 00:26:00,120 I may just sprinkle some sugar on after, yeah. 519 00:26:00,120 --> 00:26:01,720 I don't know if that's right. 520 00:26:01,720 --> 00:26:06,040 Sugar, of course, was the big Tudor "look at me"... 521 00:26:06,040 --> 00:26:08,680 - Probably had no teeth. - Yeah, absolutely. 522 00:26:08,680 --> 00:26:10,640 "Would you like another jumble, dear?" 523 00:26:10,640 --> 00:26:12,360 "No, thank you, I've got no teeth." 524 00:26:12,360 --> 00:26:13,840 I haven't put sugar on them, 525 00:26:13,840 --> 00:26:15,880 I'm going to put sugar on them when they come out. 526 00:26:19,240 --> 00:26:22,120 I think I'll give them about 15 minutes. 527 00:26:22,120 --> 00:26:24,600 I think they're going to take longer than I think. 528 00:26:24,600 --> 00:26:28,280 I'm going to put both in the oven at the same time. 529 00:26:28,280 --> 00:26:31,240 Shape the dough into this shape, yeah. 530 00:26:31,240 --> 00:26:34,680 Right, so...I think... 531 00:26:36,040 --> 00:26:39,720 In the middle and then they go to here. 532 00:26:39,720 --> 00:26:44,240 I don't know whether you shape the Celtic knot all in one go, 533 00:26:44,240 --> 00:26:47,640 or whether you do it in two bits. 534 00:26:47,640 --> 00:26:51,400 Jane, you do know you're supposed to be doing those with dough? 535 00:26:51,400 --> 00:26:55,040 I do not know how to do it. 536 00:27:07,800 --> 00:27:09,680 That's not right. 537 00:27:12,000 --> 00:27:15,000 Oh. Oh, we have something. 538 00:27:17,640 --> 00:27:19,960 It looks like it, but it's just huge. 539 00:27:19,960 --> 00:27:23,960 Oh, dear. This looks a mess. 540 00:27:25,280 --> 00:27:27,800 You want to get that gap in the middle, that tiny gap. 541 00:27:27,800 --> 00:27:31,400 Oh, symbolising the dissolution of the monasteries, possibly. 542 00:27:31,400 --> 00:27:34,440 - Really? - Yeah, and the division between church and state 543 00:27:34,440 --> 00:27:36,880 and the alienation that Henry felt. 544 00:27:38,120 --> 00:27:41,760 I just want to try and make them look as though they've got gaps. 545 00:27:45,040 --> 00:27:46,600 I think it's OK, actually. 546 00:27:46,600 --> 00:27:48,320 They're quite big. 547 00:27:48,320 --> 00:27:51,560 OK, bakers, half an hour until we rumble in the JUMBLE. 548 00:27:53,040 --> 00:27:55,000 They need to go in, quickly. 549 00:27:55,000 --> 00:27:58,480 These will take a good 15 minutes. 550 00:27:58,480 --> 00:28:00,680 These bottom ones are just looking very pasty. 551 00:28:02,200 --> 00:28:04,240 Going in, coming out. 552 00:28:10,240 --> 00:28:11,960 Hope for the best. 553 00:28:11,960 --> 00:28:15,920 I'm assuming they'll need to be baked for, like, a very long time. 554 00:28:15,920 --> 00:28:19,440 I just realised something, cos that doesn't look right. 555 00:28:19,440 --> 00:28:22,840 I was through the recipe and it says "knot ball" 556 00:28:22,840 --> 00:28:25,680 so I think they should look like this. 557 00:28:25,680 --> 00:28:27,680 So I need to crack on. 558 00:28:29,320 --> 00:28:31,520 I think I'm going to give them a couple of minutes more. 559 00:28:31,520 --> 00:28:34,800 And I've been told off for being pale previously, so... 560 00:28:37,960 --> 00:28:40,000 Candice has gone back in the oven with hers. 561 00:28:40,000 --> 00:28:41,440 They're still looking very pale 562 00:28:41,440 --> 00:28:44,680 but...I don't know if I'm aiming for golden brown, or... 563 00:28:46,280 --> 00:28:48,840 Don't know what I'm aiming for. 564 00:28:48,840 --> 00:28:51,560 Hurry up and bake - literally, like, hurry up. 565 00:28:51,560 --> 00:28:54,880 Wasted an hour moulding and shaping, it's not great. 566 00:28:59,240 --> 00:29:02,040 They have not held their shape at all. 567 00:29:04,800 --> 00:29:06,760 They're baking very slowly. 568 00:29:06,760 --> 00:29:09,040 They're taking, like, 20, 25 minutes. 569 00:29:09,040 --> 00:29:11,280 I thought it'd be 20 minutes, tops. They are taking long. 570 00:29:12,520 --> 00:29:15,520 Probably should have put the sugar on, that would've helped colour it. 571 00:29:15,520 --> 00:29:16,920 In fact, I might just... 572 00:29:16,920 --> 00:29:19,160 This should've definitely been on ahead of time, but... 573 00:29:19,160 --> 00:29:21,440 I'm going to put sugar on the other ones as well, actually, 574 00:29:21,440 --> 00:29:23,400 cos I think that's going to give me more colour. 575 00:29:23,400 --> 00:29:25,560 I'm going to sprinkle sugar cos they're not browning. 576 00:29:28,080 --> 00:29:30,360 Approximate, but it'll do. 577 00:29:30,360 --> 00:29:31,720 Oh... 578 00:29:31,720 --> 00:29:35,440 I'm not sure whether this sugar is supposed to go on before or after. 579 00:29:37,600 --> 00:29:40,880 Not really clear what you need to do with the sugar. 580 00:29:40,880 --> 00:29:43,120 Bakers, you've got ten minutes left. 581 00:29:44,480 --> 00:29:45,880 Very tense ten minutes. 582 00:29:47,160 --> 00:29:50,400 I think they're a better colour. I think it's a nice golden. 583 00:29:54,640 --> 00:29:57,400 I'm turning the oven up just to get a bit more heat in there. 584 00:29:57,400 --> 00:29:59,560 Just to sort of make sure it's cooked. 585 00:29:59,560 --> 00:30:01,440 Take them out, take them out, take them out. 586 00:30:01,440 --> 00:30:04,160 They're a bit on the pale side. 587 00:30:04,160 --> 00:30:06,000 I don't know if they're done. 588 00:30:06,000 --> 00:30:08,680 They've lost a lot of definition, which is a shame. 589 00:30:10,880 --> 00:30:12,240 Candice has got hers so brown. 590 00:30:12,240 --> 00:30:15,800 I don't know if she chucked her oven temperature up something. 591 00:30:21,920 --> 00:30:23,840 They're just not brown, are they? 592 00:30:25,120 --> 00:30:26,360 I hate Technicals. 593 00:30:27,480 --> 00:30:30,040 Bakers, one minute on your jumbles, one minute on your jumbles. 594 00:30:42,000 --> 00:30:44,040 Bakers, all's well that ends well. 595 00:30:44,040 --> 00:30:46,280 If you'd like to bring your Tudor bakes up 596 00:30:46,280 --> 00:30:48,600 and pop them behind the photo of yourself on the altar. 597 00:30:48,600 --> 00:30:50,640 - Don't JUMBLE them up now. - No. 598 00:30:50,640 --> 00:30:53,560 Andrew, they're so tidy. 599 00:30:58,200 --> 00:31:01,560 Paul and Mary will have no idea whose jumbles are whose. 600 00:31:02,720 --> 00:31:04,360 Right, what we're looking for is 601 00:31:04,360 --> 00:31:06,760 a beautiful, light, golden brown colour. 602 00:31:06,760 --> 00:31:09,280 Crisp on the outside, soft in the middle, 603 00:31:09,280 --> 00:31:10,520 and a good pattern. 604 00:31:10,520 --> 00:31:13,280 The egg wash should have gone on before the bake with the sugar, 605 00:31:13,280 --> 00:31:15,280 because that would have helped with the colour. 606 00:31:15,280 --> 00:31:16,720 Let's start with this one. 607 00:31:16,720 --> 00:31:18,760 There is not much definition in that shape. 608 00:31:18,760 --> 00:31:20,960 - Pretty crisp, though, aren't they? - Yeah, they are. 609 00:31:24,560 --> 00:31:26,360 - The flavour is good. - Isn't it? 610 00:31:26,360 --> 00:31:28,920 Actually, the bake on both of them are all right, as well. 611 00:31:28,920 --> 00:31:34,080 Moving on - the shapes on the Celtic knots are a bit unusual. 612 00:31:34,080 --> 00:31:37,960 It isn't evenly formed, is it? But it's a lovely colour. 613 00:31:40,000 --> 00:31:42,000 That one could have done with a longer bake 614 00:31:42,000 --> 00:31:43,440 because this is a denser mix. 615 00:31:45,920 --> 00:31:48,280 The bake is OK, but the bake on the double knot 616 00:31:48,280 --> 00:31:49,880 is not good, needed longer. 617 00:31:51,040 --> 00:31:52,920 The colour of this one's not bad at all. 618 00:31:52,920 --> 00:31:54,200 The Celtics are pretty good. 619 00:31:54,200 --> 00:31:58,160 Now, that's really clear, you get a space between each one. 620 00:31:58,160 --> 00:31:59,960 Let's have a look at the double. 621 00:31:59,960 --> 00:32:01,840 Yes, that's baked fine. 622 00:32:01,840 --> 00:32:03,440 All the way through, and it's crisp. 623 00:32:07,600 --> 00:32:10,880 - It's a good flavour. - Sugar has been added either halfway through 624 00:32:10,880 --> 00:32:12,240 or at the end. 625 00:32:12,240 --> 00:32:15,040 The Celtic knots are a bit strange. 626 00:32:15,040 --> 00:32:17,600 The shape of this is not good, see how it's broken up? 627 00:32:17,600 --> 00:32:20,800 The whole piece has got to be the same thickness. 628 00:32:20,800 --> 00:32:23,280 - Thin here and thick here. - Yes. 629 00:32:23,280 --> 00:32:24,720 Let's have a look at these. 630 00:32:24,720 --> 00:32:26,360 Just about done. 631 00:32:26,360 --> 00:32:28,560 There's not much definition there. 632 00:32:28,560 --> 00:32:30,280 Good flavour coming through. 633 00:32:30,280 --> 00:32:32,360 - Very nice. - Moving on to the last one. 634 00:32:32,360 --> 00:32:33,920 Now, these look quite pale. 635 00:32:35,720 --> 00:32:37,320 Sugar's been added later 636 00:32:37,320 --> 00:32:39,360 but the biggest problem is the Celtic knots. 637 00:32:39,360 --> 00:32:42,240 When you look at the Celtic knots here, 638 00:32:42,240 --> 00:32:43,560 they're all the same, 639 00:32:43,560 --> 00:32:45,600 but you can see they are all too packed together. 640 00:32:45,600 --> 00:32:48,080 You're losing the definition everywhere, which is a shame. 641 00:32:48,080 --> 00:32:50,480 They need to be pulled out a little more 642 00:32:50,480 --> 00:32:53,560 so you can see spaces between each twist. 643 00:32:53,560 --> 00:32:55,840 The double knots aren't that bad, but I would expect to see 644 00:32:55,840 --> 00:32:57,040 a little divot in the middle. 645 00:32:57,040 --> 00:32:58,480 They are just about done. 646 00:33:00,280 --> 00:33:03,840 Which quarterfinalist has mastered the Tudor Technical? 647 00:33:03,840 --> 00:33:06,920 OK, in fifth place is this one. 648 00:33:06,920 --> 00:33:08,840 - That's me. - They were too close together, 649 00:33:08,840 --> 00:33:10,280 you had lost the definition. 650 00:33:10,280 --> 00:33:11,720 And in fourth place. 651 00:33:11,720 --> 00:33:14,040 This one is not quite done. 652 00:33:14,040 --> 00:33:16,520 Third place was this one. Colour was getting better. 653 00:33:16,520 --> 00:33:19,880 And in second place is this one. 654 00:33:19,880 --> 00:33:23,920 A nice shape, the definition wasn't quite there, but a good effort. 655 00:33:23,920 --> 00:33:26,080 So, in first place is this one. 656 00:33:26,080 --> 00:33:27,640 Well done, Candice. 657 00:33:27,640 --> 00:33:30,160 Nice, bold shapes, big gaps in the middle 658 00:33:30,160 --> 00:33:32,640 and actually, the colour was pretty good as well. 659 00:33:32,640 --> 00:33:35,120 I'm really, really pleased with that today. 660 00:33:35,120 --> 00:33:36,640 But I'll probably not make one again. 661 00:33:36,640 --> 00:33:38,920 They look like something out of a Bond film, 662 00:33:38,920 --> 00:33:40,720 or something you might pull out of your belt 663 00:33:40,720 --> 00:33:42,080 and fling it across the room 664 00:33:42,080 --> 00:33:43,800 and take someone's eye out with a jumble. 665 00:33:43,800 --> 00:33:46,720 Second. Today has been a pleasant surprise, actually. 666 00:33:46,720 --> 00:33:48,720 Maybe I'll get in touch with my Tudor roots. 667 00:33:48,720 --> 00:33:51,600 At least I'm not last, so step by step, baby steps. 668 00:33:53,680 --> 00:33:54,880 Baby Tudor steps. 669 00:33:54,880 --> 00:33:56,720 A few weeks ago, fourth would have been like, 670 00:33:56,720 --> 00:33:58,560 "Whoo, I got fourth!" But now it's like, 671 00:33:58,560 --> 00:34:00,080 "OK, fourth, that's second to last." 672 00:34:00,080 --> 00:34:02,440 First time bottom in the technical. 673 00:34:09,880 --> 00:34:12,280 Quarterfinals, and yet nothing is clear. 674 00:34:12,280 --> 00:34:14,280 If anything, after the Signature and Technical, 675 00:34:14,280 --> 00:34:15,760 things are even more muddied. 676 00:34:15,760 --> 00:34:18,840 Candice and Jane have gone top to bottom respectively 677 00:34:18,840 --> 00:34:20,120 over the two challenges. 678 00:34:20,120 --> 00:34:23,520 Candice, she is very apt to do far too much. 679 00:34:23,520 --> 00:34:25,640 Jane did a brilliant pie, 680 00:34:25,640 --> 00:34:28,400 and then she went right down in the Technical. 681 00:34:28,400 --> 00:34:30,360 Then you look at Benjamina and Selasi, 682 00:34:30,360 --> 00:34:32,280 they're the ones for me, in some trouble. 683 00:34:32,280 --> 00:34:34,480 You've got Andrew, he's been the most constant 684 00:34:34,480 --> 00:34:35,720 over the two challenges, 685 00:34:35,720 --> 00:34:38,160 and the other four, it could be any one of them, really. 686 00:34:38,160 --> 00:34:40,080 In the Bake Off, you've got to be consistent. 687 00:34:40,080 --> 00:34:41,720 What we don't want is to lose somebody 688 00:34:41,720 --> 00:34:43,440 because they had a bad day at the office. 689 00:34:43,440 --> 00:34:44,880 Which sometimes happens. 690 00:34:48,680 --> 00:34:51,720 Morning, bakers. For today's Showstopper Challenge, 691 00:34:51,720 --> 00:34:55,960 Paul and Mary would love you to make a marzipan centrepiece, 692 00:34:55,960 --> 00:34:58,080 which the Tudors called a "marchpane", 693 00:34:58,080 --> 00:35:00,440 and was the favourite of Tudor banquets 694 00:35:00,440 --> 00:35:02,080 until Sir Walter Raleigh came along 695 00:35:02,080 --> 00:35:04,440 and invented the cheesy tear-and-share. 696 00:35:04,440 --> 00:35:07,840 Your marzipan must be made from scratch. 697 00:35:07,840 --> 00:35:11,120 It should be 3-D and entirely edible. 698 00:35:11,120 --> 00:35:14,080 - You've got... - Three-and-a-half hours, my lovely bakers. 699 00:35:14,080 --> 00:35:15,880 - So, on your marchpanes... - Get set. 700 00:35:15,880 --> 00:35:17,400 Bake. 701 00:35:18,680 --> 00:35:22,080 I'm nervous about this one. Time is ruthlessly against me. 702 00:35:22,080 --> 00:35:25,000 These guys are really good so I need to, sort of, step up. 703 00:35:25,000 --> 00:35:27,600 Haven't got the best feeling about it. 704 00:35:27,600 --> 00:35:28,720 Could be my last bake. 705 00:35:28,720 --> 00:35:30,880 Just a bit nervous, I think, this morning. 706 00:35:30,880 --> 00:35:34,160 What we're asking the bakers to do is really go to town on marzipan. 707 00:35:34,160 --> 00:35:37,680 I want to see detail. There is two different types of marzipan. 708 00:35:37,680 --> 00:35:39,720 The marchpane in Tudor era was often baked, 709 00:35:39,720 --> 00:35:42,120 so it was quite brittle, almost like a biscuit. 710 00:35:42,120 --> 00:35:43,480 Later on an egg was added, 711 00:35:43,480 --> 00:35:45,760 the marzipan we use nowadays, it's much softer. 712 00:35:45,760 --> 00:35:49,880 They have got to make a marzipan so that it keeps its shape, 713 00:35:49,880 --> 00:35:53,760 and make a spectacular centrepiece from it. 714 00:35:53,760 --> 00:35:55,640 The Tudors loved their feasts. 715 00:35:55,640 --> 00:35:57,600 The more elaborate, the better. 716 00:35:57,600 --> 00:35:59,040 - MEL: - Before the Bake Off, 717 00:35:59,040 --> 00:36:01,920 to find the most elaborate marzipan centrepiece, 718 00:36:01,920 --> 00:36:05,800 you had to gain access to the most exclusive address in Tudor England - 719 00:36:05,800 --> 00:36:08,080 Hampton Court Palace. 720 00:36:08,080 --> 00:36:11,920 By the time Queen Elizabeth I came to the throne in 1558, 721 00:36:11,920 --> 00:36:14,800 sugar was the must-have status symbol. 722 00:36:14,800 --> 00:36:17,680 It cost a fortune, and to show off their wealth, 723 00:36:17,680 --> 00:36:21,040 Tudor aristocrats created what they called banquets, 724 00:36:21,040 --> 00:36:24,960 a feast of only sugared delicacies. 725 00:36:24,960 --> 00:36:28,080 You knew you had made it at court if you were invited to a banquet. 726 00:36:28,080 --> 00:36:29,560 So it was the inner sanctum... 727 00:36:29,560 --> 00:36:31,160 - Absolutely. - ..of the Royals? 728 00:36:31,160 --> 00:36:34,680 All of the closest favourites of the king and queen 729 00:36:34,680 --> 00:36:36,920 would be invited to dine at a banquet. 730 00:36:36,920 --> 00:36:40,600 The peak of these exclusive gatherings was marchpane, 731 00:36:40,600 --> 00:36:42,520 the original name for marzipan. 732 00:36:42,520 --> 00:36:45,400 Formed into decorative plates or elaborate sculptures, 733 00:36:45,400 --> 00:36:47,840 these enormously expensive desserts 734 00:36:47,840 --> 00:36:50,480 became a firm favourite with Elizabeth I. 735 00:36:50,480 --> 00:36:53,120 All of Elizabeth's suitors knew very well 736 00:36:53,120 --> 00:36:55,600 that the way to her heart was through sugar. 737 00:36:55,600 --> 00:36:59,440 They would craft amazing marchpanes for her. 738 00:36:59,440 --> 00:37:01,920 They would let their imagination go wild, 739 00:37:01,920 --> 00:37:06,080 they would make fantastical beasts, dragons, mermaids, 740 00:37:06,080 --> 00:37:08,000 all kinds of creatures. 741 00:37:08,000 --> 00:37:11,160 One of the grandest ever made came courtesy of Robert Dudley, 742 00:37:11,160 --> 00:37:13,800 Earl of Leicester. Determined to win her heart, 743 00:37:13,800 --> 00:37:17,480 he presented Elizabeth with a giant marchpane replica 744 00:37:17,480 --> 00:37:18,680 of his own castle, 745 00:37:18,680 --> 00:37:21,080 but Dudley's advances clearly weren't sweet enough, 746 00:37:21,080 --> 00:37:23,400 as our Virgin Queen never married. 747 00:37:25,800 --> 00:37:29,480 But who can win the hearts of Paul and Mary in the Tudor Showstopper 748 00:37:29,480 --> 00:37:31,040 and book a place in the semifinal? 749 00:37:31,040 --> 00:37:33,960 So, I'm just starting with my spiced apple cake. 750 00:37:33,960 --> 00:37:37,360 For my marchpane, I'm attempting a Tudor garden 751 00:37:37,360 --> 00:37:39,760 and, like, a little maze. "Maze." 752 00:37:39,760 --> 00:37:42,760 As well as perfecting her spiced apple cake base, 753 00:37:42,760 --> 00:37:46,040 Benjamina's place in the semifinal could rest on her 754 00:37:46,040 --> 00:37:47,560 getting through her maze, 755 00:37:47,560 --> 00:37:50,800 her green marzipan grass and tree fashioned from puffed rice, 756 00:37:50,800 --> 00:37:52,880 ganache, and melted marshmallows. 757 00:37:54,400 --> 00:37:55,760 You are having a maze, 758 00:37:55,760 --> 00:37:58,480 and we will see how to get there if we look over the top. 759 00:37:58,480 --> 00:38:00,200 Not a complicated maze. 760 00:38:00,200 --> 00:38:03,520 - Oh. - Is it just like a road? 761 00:38:03,520 --> 00:38:05,520 - It's not complicated! - Thank you. 762 00:38:06,520 --> 00:38:07,960 I'm just grinding up some more nuts, 763 00:38:07,960 --> 00:38:09,800 I don't want great lumps cos in a genoise, 764 00:38:09,800 --> 00:38:11,120 they'll fall down to the bottom. 765 00:38:11,120 --> 00:38:12,720 You want it to be as light as possible. 766 00:38:12,720 --> 00:38:14,640 After a difficult Technical Challenge, 767 00:38:14,640 --> 00:38:17,080 Jane is making a walnut genoise sponge 768 00:38:17,080 --> 00:38:20,840 covered with an intricate marzipan design of swans and roses. 769 00:38:20,840 --> 00:38:22,920 I have chosen a swan theme. 770 00:38:22,920 --> 00:38:24,520 I am doing this design. 771 00:38:24,520 --> 00:38:27,040 It's going to be fascinating. There's a lot of detail on that. 772 00:38:27,040 --> 00:38:28,600 There's quite a lot of detail on that. 773 00:38:28,600 --> 00:38:30,760 - It's going to be fiddly. - Yeah. 774 00:38:30,760 --> 00:38:32,640 So I've gone for slightly Tudor flavours. 775 00:38:32,640 --> 00:38:36,400 Honey, currants, ginger, so a bit of spice and dried fruit, 776 00:38:36,400 --> 00:38:37,920 not totally off-period. 777 00:38:37,920 --> 00:38:40,040 Andrew's authentic Tudor flavours 778 00:38:40,040 --> 00:38:43,640 will be guarded by marzipan Tudor knights on horseback, 779 00:38:43,640 --> 00:38:45,680 complete with jousting poles. 780 00:38:45,680 --> 00:38:47,400 This is going to be at the head of the table, 781 00:38:47,400 --> 00:38:48,640 it's got to look bang-on. 782 00:38:48,640 --> 00:38:49,840 Right, going in. 783 00:38:51,120 --> 00:38:53,680 To give themselves as much time as possible to perfect 784 00:38:53,680 --> 00:38:55,360 a spectacular display, 785 00:38:55,360 --> 00:38:59,440 everyone's cakes need to begin baking as soon as possible. 786 00:38:59,440 --> 00:39:02,840 But Selasi still needs to make one final ingredient. 787 00:39:02,840 --> 00:39:06,840 I am making simnel cake, which is a fruitcake 788 00:39:06,840 --> 00:39:08,880 with marzipan in the middle. 789 00:39:08,880 --> 00:39:12,800 Selasi's cake of brandy-soaked fruit will be surrounded 790 00:39:12,800 --> 00:39:15,040 by a fortress of marzipan walls. 791 00:39:15,040 --> 00:39:18,760 His design should be a show-stopping Tudor history lesson. 792 00:39:18,760 --> 00:39:21,720 The six eyes represent the six wives of Henry VIII. 793 00:39:21,720 --> 00:39:26,160 - Very good. - With the crowns there in the centre, I'm making a sword, 794 00:39:26,160 --> 00:39:28,640 and then the sword will be sticking in the middle 795 00:39:28,640 --> 00:39:30,760 which represents the Battle of Bosworth Fields. 796 00:39:30,760 --> 00:39:33,080 - Wow. - You have thought this a lot out, haven't you? 797 00:39:33,080 --> 00:39:35,720 Now, are you putting a glaze on here, or...? 798 00:39:35,720 --> 00:39:38,480 Yeah, I'm going to make a kirsch and icing sugar glaze. 799 00:39:38,480 --> 00:39:40,960 You like a bit of alcohol in your things, don't you? 800 00:39:40,960 --> 00:39:42,560 Um...I don't mind alcohol. 801 00:39:44,520 --> 00:39:47,040 The main ingredients, for all forms of marzipan, 802 00:39:47,040 --> 00:39:49,440 are ground almonds and sugar. 803 00:39:49,440 --> 00:39:51,920 - A lot of sugar. - Modern marzipan is even richer, 804 00:39:51,920 --> 00:39:54,680 with more sugar and the addition of an egg. 805 00:39:54,680 --> 00:39:56,760 I did try doing all this with marchpane, 806 00:39:56,760 --> 00:40:00,680 but some of my stuff is quite intricate and it kept cracking. 807 00:40:00,680 --> 00:40:04,120 That's the modern-day marzipan with eggs in it. 808 00:40:04,120 --> 00:40:06,200 Selasi and Candice are the only bakers 809 00:40:06,200 --> 00:40:09,400 using both modern and traditional marzipan. 810 00:40:09,400 --> 00:40:11,640 I am making a peacock. 811 00:40:11,640 --> 00:40:15,160 As soon as I heard about the Tudors, I thought, "Well, peacock", 812 00:40:15,160 --> 00:40:18,080 and then I kind of thought about a current TV programme 813 00:40:18,080 --> 00:40:19,520 I quite like at the moment. 814 00:40:19,520 --> 00:40:22,280 - Does it have something to do with thrones? - It might. - And games? 815 00:40:22,280 --> 00:40:23,600 Yes. 816 00:40:23,600 --> 00:40:25,200 The body of Candice's peacock 817 00:40:25,200 --> 00:40:27,200 will feature four multicoloured sponges 818 00:40:27,200 --> 00:40:28,360 flavoured with orange, 819 00:40:28,360 --> 00:40:30,320 with a hidden surprise in the centre, 820 00:40:30,320 --> 00:40:32,440 and covered in marbled marzipan. 821 00:40:32,440 --> 00:40:35,760 The peacock's head and neck will be made from puffed rice and chocolate, 822 00:40:35,760 --> 00:40:39,160 and its tail will be made of three flavours of marchpane. 823 00:40:39,160 --> 00:40:41,880 I've got a lemon one, and then a more traditional rose water, 824 00:40:41,880 --> 00:40:43,360 and a mint one. 825 00:40:43,360 --> 00:40:45,000 Have you had a little practice of this? 826 00:40:45,000 --> 00:40:46,560 I've made a lot of peacocks, Mary. 827 00:40:46,560 --> 00:40:48,440 Have you had a lot of banquets at home? 828 00:40:48,440 --> 00:40:51,400 "What are we having her breakfast?" "We're having peacock again." 829 00:40:51,400 --> 00:40:53,720 "What are we having for lunch?" "Peacock tail today." 830 00:40:53,720 --> 00:40:55,560 Peacock sarnies. 831 00:40:55,560 --> 00:40:58,280 To be able to craft their Tudor marzipan, 832 00:40:58,280 --> 00:41:00,000 consistency is crucial. 833 00:41:00,000 --> 00:41:03,640 Too dry and it'll crack, too wet and it won't hold its shape. 834 00:41:03,640 --> 00:41:06,440 The amount of liquid added can have a dramatic effect 835 00:41:06,440 --> 00:41:08,320 on their finished Showstopper. 836 00:41:09,600 --> 00:41:12,160 Six. Let's give it a bit more alcohol, seven. 837 00:41:12,160 --> 00:41:14,080 I want to be able to roll it out and for it to cut 838 00:41:14,080 --> 00:41:16,200 so it does need to be able to stick together. 839 00:41:16,200 --> 00:41:18,400 Never really made a marchpane so I don't know. 840 00:41:18,400 --> 00:41:20,640 I practised without knowing what they are looking for. 841 00:41:20,640 --> 00:41:22,200 Just adding a tiny bit more water. 842 00:41:22,200 --> 00:41:24,640 Marchpane can be a bit more crumbly than marzipan. 843 00:41:24,640 --> 00:41:27,240 I'm quite happy with that, that'll do. 844 00:41:29,080 --> 00:41:30,440 That went quick. 845 00:41:34,160 --> 00:41:36,760 If the bakers are happy with their sponges... 846 00:41:36,760 --> 00:41:37,880 That looks done. 847 00:41:38,960 --> 00:41:40,880 They're nice and light. 848 00:41:40,880 --> 00:41:44,840 And green. And yellow. 849 00:41:44,840 --> 00:41:48,600 ..show-stopping marzipan construction can begin. 850 00:41:48,600 --> 00:41:52,600 It is supposed to look like a hedge. I don't know, it looks like a snake. 851 00:41:52,600 --> 00:41:53,680 Crackage. 852 00:41:57,600 --> 00:42:01,520 I went and bought a toy horse then cast my own moulds from it. 853 00:42:01,520 --> 00:42:04,880 Try and make sure you get it in to all the detail of the horse. 854 00:42:09,000 --> 00:42:12,440 My nephew, when he saw me doing this, 855 00:42:12,440 --> 00:42:14,440 "Can I play with the Play-Doh?" 856 00:42:14,440 --> 00:42:16,440 Pretty happy with how it looks at the moment. 857 00:42:16,440 --> 00:42:18,000 I'm making weapons. 858 00:42:18,000 --> 00:42:22,000 Home-made template, it is made from a plastic chopping board. 859 00:42:22,000 --> 00:42:24,800 It's a bit drier, compared to the marzipan. 860 00:42:24,800 --> 00:42:25,840 And it's cracking. 861 00:42:27,800 --> 00:42:30,040 - Looks like a hedge, doesn't it? - Yeah, looks great. 862 00:42:30,040 --> 00:42:32,720 If Anne of Cleves was running down this bit here, 863 00:42:32,720 --> 00:42:35,400 she'd suddenly find herself out in the open again. 864 00:42:35,400 --> 00:42:37,600 I'm sorry to say, 865 00:42:37,600 --> 00:42:39,560 it's the easiest maze I've ever seen. 866 00:42:39,560 --> 00:42:41,200 - But don't let that put you off. - Exactly. 867 00:42:42,360 --> 00:42:44,640 Time to see how the horses have come out. 868 00:42:46,480 --> 00:42:49,160 Pretty pleased with that. Right, now we're going to grill them. 869 00:42:49,160 --> 00:42:53,520 In Tudor times, marchpane would be baked in an oven until it was firm. 870 00:42:53,520 --> 00:42:55,400 150, very low heat. 871 00:42:55,400 --> 00:42:57,520 I'm baking it cos it needs to be strong. 872 00:42:57,520 --> 00:43:00,600 But while eggless marchpane risks becoming too brittle in the heat... 873 00:43:00,600 --> 00:43:03,800 Have to really keep an eye on this. 874 00:43:03,800 --> 00:43:07,520 ..softer modern marzipan can begin to melt and expand. 875 00:43:07,520 --> 00:43:09,560 I don't want to leave it under there too long 876 00:43:09,560 --> 00:43:12,000 cos they really go out of shape once they're grilled. 877 00:43:13,040 --> 00:43:15,160 You only need about ten minutes. 878 00:43:15,160 --> 00:43:16,640 A fraction too long in the heat 879 00:43:16,640 --> 00:43:19,920 and all the careful shaping and sculpting could be ruined. 880 00:43:25,720 --> 00:43:28,960 I think this is the most intense grilling I've ever done. 881 00:43:36,640 --> 00:43:38,480 Oh, I just lost the tip. 882 00:43:43,480 --> 00:43:45,840 Grilled marzipan goes so out of shape. 883 00:43:48,320 --> 00:43:51,680 Closed up a bit, which is a shame. 884 00:43:51,680 --> 00:43:54,040 It's soft - better let that firm up. 885 00:43:55,400 --> 00:43:58,320 I broke it. I'm making another crown. 886 00:44:00,000 --> 00:44:02,160 Bakers, hate to be a march-pain in the backside, 887 00:44:02,160 --> 00:44:03,880 but you've only got one hour. 888 00:44:03,880 --> 00:44:05,680 I have got a lot to do. 889 00:44:08,280 --> 00:44:09,640 Just leave that to cool. 890 00:44:13,040 --> 00:44:14,440 This is a surprise. 891 00:44:14,440 --> 00:44:16,640 Inside, I'm going to fill with blueberries. 892 00:44:19,000 --> 00:44:20,960 Andrew, is that going spare? 893 00:44:20,960 --> 00:44:23,280 That is going spare, there's quite a lot of excess. 894 00:44:23,280 --> 00:44:25,600 That's great. In my world, I don't call it excess - 895 00:44:25,600 --> 00:44:26,880 I call it breakfast. 896 00:44:30,000 --> 00:44:31,840 That looks a bit hard, that marzipan. 897 00:44:31,840 --> 00:44:33,400 Oh, no, that's wood. I do apologise. 898 00:44:35,320 --> 00:44:36,560 It's supposed to sit on top. 899 00:44:37,600 --> 00:44:39,200 People don't know this about me, 900 00:44:39,200 --> 00:44:41,360 but I am Britain's third-best peacock impersonator. 901 00:44:41,360 --> 00:44:42,400 I see. OK. 902 00:44:44,840 --> 00:44:46,320 That's a very good peacock. 903 00:44:48,160 --> 00:44:51,000 It's going to be covered in the maze, 904 00:44:51,000 --> 00:44:53,280 so you're not going to see these cracks. 905 00:44:54,520 --> 00:44:57,560 Not great for time, quite behind where I'd like to be. 906 00:44:59,280 --> 00:45:02,440 Yeah, my marchpane centrepiece is going to be so bling. 907 00:45:13,320 --> 00:45:14,760 Sorry, that's ruined. 908 00:45:14,760 --> 00:45:16,080 I've got some spare. 909 00:45:22,240 --> 00:45:24,080 Peacocks were a thing in Tudor times, 910 00:45:24,080 --> 00:45:27,000 so I'm bang-on the Tudor trend, there. 911 00:45:28,560 --> 00:45:30,880 Whoa! What was that? 912 00:45:30,880 --> 00:45:33,640 Just putting these little filler bits in just to try and tidy it up 913 00:45:33,640 --> 00:45:35,280 slightly because it's a bit messy. 914 00:45:35,280 --> 00:45:37,680 I don't think Mary is going to want to see any cracks. 915 00:45:37,680 --> 00:45:40,400 Making up my mix to make my head. 916 00:45:43,160 --> 00:45:46,360 It's coming together. It is. 917 00:45:50,800 --> 00:45:54,760 Now, tree. Marshmallows, melt faster. 918 00:45:54,760 --> 00:45:57,480 Painful amount to do. 919 00:45:57,480 --> 00:46:01,400 I'm so glad I've got time to go nuts with the decorating. 920 00:46:02,720 --> 00:46:04,000 Right... 921 00:46:09,360 --> 00:46:10,760 I need to make a caramel. 922 00:46:12,920 --> 00:46:14,960 Get my caramel jousting thing done. 923 00:46:14,960 --> 00:46:16,960 This is going to be the trunk of the tree. 924 00:46:16,960 --> 00:46:20,080 It has fallen sometimes at home. It sets really firm. 925 00:46:21,520 --> 00:46:24,920 The caramel's crystallising. So annoying. 926 00:46:29,640 --> 00:46:32,280 I just don't like this grilled stuff. 927 00:46:32,280 --> 00:46:33,560 Hey-ho. 928 00:46:33,560 --> 00:46:35,760 That's really annoying me now. 929 00:46:35,760 --> 00:46:37,200 I'm already on my second one. 930 00:46:37,200 --> 00:46:39,480 Hi, Mel. Exceedingly frustrating, this. 931 00:46:39,480 --> 00:46:41,720 OK, do it again, love. Do it again. 932 00:46:42,960 --> 00:46:44,520 Run, run, run. 933 00:46:44,520 --> 00:46:47,480 Please, this time, really need this to work. 934 00:46:49,680 --> 00:46:53,080 Bakers, I don't want to cause you march-pain, 935 00:46:53,080 --> 00:46:56,160 but you have got 15 minutes left. 936 00:46:56,160 --> 00:46:57,680 I'm just going to put some roses on, 937 00:46:57,680 --> 00:47:00,720 and then it's a matter of tarting it up. 938 00:47:06,320 --> 00:47:07,720 Don't tell me it's stuck. 939 00:47:07,720 --> 00:47:10,120 Good control, there we go, there she blows. 940 00:47:10,120 --> 00:47:11,480 Well done, my love. 941 00:47:14,480 --> 00:47:18,120 Going to blowtorch it. Haven't got time to grill it. 942 00:47:25,960 --> 00:47:28,160 A little bit burnt - that can be hidden. 943 00:47:29,520 --> 00:47:31,920 Come on, this is my last chance to get it right. 944 00:47:39,600 --> 00:47:42,800 It can be a bit tight but it's got to go in the middle. 945 00:47:42,800 --> 00:47:44,320 Let's hope this stands. 946 00:47:51,440 --> 00:47:53,720 We're so nearly there with the caramel. 947 00:47:53,720 --> 00:47:54,880 Just got, like, two minutes. 948 00:47:58,640 --> 00:48:01,240 Come on, dry. They don't look great. 949 00:48:01,240 --> 00:48:03,720 I need to just press on, press on, press on. 950 00:48:11,400 --> 00:48:12,880 Can't do it without roses. 951 00:48:12,880 --> 00:48:14,800 So just going to go for it, really. 952 00:48:24,080 --> 00:48:25,760 OK, bakers, time is up. 953 00:48:27,200 --> 00:48:30,680 If you'd like to move your magnificent marzipan centrepieces 954 00:48:30,680 --> 00:48:32,480 to the end of your benches. 955 00:48:47,600 --> 00:48:50,400 - Love that stand. MEL: - Well done, Jane. 956 00:48:50,400 --> 00:48:54,280 Jane, looking at it from the top, it looks very Tudor. 957 00:48:54,280 --> 00:48:57,800 I love your swans, the whole decoration is very good. 958 00:48:57,800 --> 00:48:59,520 I think it looks very neat. 959 00:48:59,520 --> 00:49:02,240 I think you've lost your way slightly on these pieces here. 960 00:49:02,240 --> 00:49:05,800 - I found, when I grilled them, they really melted. - Yeah. 961 00:49:05,800 --> 00:49:07,280 Going to be delicious. 962 00:49:09,320 --> 00:49:12,840 That held together well, good bit of marzipan all the way down, 963 00:49:12,840 --> 00:49:14,320 sponge looks good. 964 00:49:22,360 --> 00:49:24,240 Wow. 965 00:49:24,240 --> 00:49:25,680 The sponge is so delicate. 966 00:49:25,680 --> 00:49:28,760 You chose quite a difficult sponge, and adding ground nuts, 967 00:49:28,760 --> 00:49:31,960 it could easily lose its volume, and it's kept its volume. 968 00:49:31,960 --> 00:49:35,600 - It's very good. - With the marzipan as well, it tastes amazing. 969 00:49:35,600 --> 00:49:37,760 - Oh, thank you! - I really like it. 970 00:49:37,760 --> 00:49:39,280 Even with the weight of the marzipan, 971 00:49:39,280 --> 00:49:40,960 the weight of the decoration on it as well, 972 00:49:40,960 --> 00:49:42,760 - it's kept its shape. - Very nice. - Well done. 973 00:49:42,760 --> 00:49:45,800 - Thank you. Thank you very much. - MEL: - Well done, Jane. 974 00:49:59,280 --> 00:50:01,080 The idea is good. 975 00:50:01,080 --> 00:50:02,760 Jousting pole. 976 00:50:02,760 --> 00:50:05,080 Really, that should have gone on the hand, on the edge. 977 00:50:05,080 --> 00:50:07,040 I like the horses, I think the horses are good. 978 00:50:07,040 --> 00:50:09,400 It's a little bit on the clumsy side. 979 00:50:09,400 --> 00:50:13,720 Round the back here, the marzipan is beginning to drop, 980 00:50:13,720 --> 00:50:16,280 and it's not quite finished at the bottom. 981 00:50:20,200 --> 00:50:22,400 What you don't want is just a whole load of currants 982 00:50:22,400 --> 00:50:24,280 sitting at the bottom - I don't like that, 983 00:50:24,280 --> 00:50:26,040 but the sponge is well cooked. 984 00:50:31,320 --> 00:50:33,200 The honey comes through very strongly, 985 00:50:33,200 --> 00:50:34,440 more than the ginger. 986 00:50:34,440 --> 00:50:35,680 It's a very good sponge 987 00:50:35,680 --> 00:50:37,560 and the marzipan is a good flavour. 988 00:50:37,560 --> 00:50:40,520 It's a shame all the currants fell down to the bottom. 989 00:50:40,520 --> 00:50:42,880 The texture of your marzipan is good, though. 990 00:50:42,880 --> 00:50:44,280 It's got a good flavour. 991 00:50:52,480 --> 00:50:55,480 You promised us we were getting a maze, we've got a maze. 992 00:50:55,480 --> 00:50:57,160 It's quite simplistic. 993 00:50:57,160 --> 00:51:00,040 What you could have done was make sure that the maze was thinner. 994 00:51:00,040 --> 00:51:03,240 - It's a bit thick. - Yeah, it puffed up when it baked. 995 00:51:03,240 --> 00:51:05,600 You'd have to be very thin to get through that maze. 996 00:51:05,600 --> 00:51:06,920 Absolutely. Right... 997 00:51:19,840 --> 00:51:21,800 The marzipan tastes nice. 998 00:51:21,800 --> 00:51:24,120 It could've done with being bonded to the top of it. 999 00:51:24,120 --> 00:51:26,680 It should really hold together as we cut through it. 1000 00:51:26,680 --> 00:51:30,640 Your marzipan that you've actually coated the cake with is very good. 1001 00:51:30,640 --> 00:51:33,280 - It's very thin. - The cake feels quite doughy. 1002 00:51:33,280 --> 00:51:37,480 It is difficult to make an apple cake that isn't heavy, 1003 00:51:37,480 --> 00:51:40,520 because you've got quite a high proportion of apple in here, 1004 00:51:40,520 --> 00:51:43,960 - therefore it does make it rather close-textured. - Thank you. 1005 00:51:59,240 --> 00:52:00,680 Wow. 1006 00:52:00,680 --> 00:52:04,280 Incredible work and to incorporate so much marzipan. 1007 00:52:04,280 --> 00:52:05,800 I just hope it tastes good. 1008 00:52:11,960 --> 00:52:14,360 Aw! Proper surprise! 1009 00:52:14,360 --> 00:52:16,560 Proper Tudor surprise. 1010 00:52:16,560 --> 00:52:17,880 Full of blueberries. 1011 00:52:22,920 --> 00:52:24,680 The taste of the orange sponge is very good. 1012 00:52:24,680 --> 00:52:27,120 - Thank you. - You've really cracked it, 1013 00:52:27,120 --> 00:52:30,000 we've got even amount of sponges all the way up. 1014 00:52:30,000 --> 00:52:31,680 They're all peacock colours. 1015 00:52:31,680 --> 00:52:33,320 I want to try the tails. 1016 00:52:33,320 --> 00:52:36,960 That's the lemon. I take it this is mint. 1017 00:52:36,960 --> 00:52:38,880 Got the lemon. 1018 00:52:38,880 --> 00:52:40,720 I've got the mint as well. 1019 00:52:40,720 --> 00:52:43,360 As a challenge, you've ticked all the boxes and then some. 1020 00:52:43,360 --> 00:52:44,800 Exceptional. 1021 00:53:00,200 --> 00:53:01,800 I quite like the idea of the crown, 1022 00:53:01,800 --> 00:53:03,840 I think you could have done more with the inside, 1023 00:53:03,840 --> 00:53:06,240 cos that's the focus bit - when you get closer to the cake, 1024 00:53:06,240 --> 00:53:08,200 that's what you look at and it looks a bit of a mess. 1025 00:53:08,200 --> 00:53:12,920 It looks a little bit crumbly and hasn't got quite enough colour. 1026 00:53:12,920 --> 00:53:15,200 Let's have a look. Take that side off... 1027 00:53:21,840 --> 00:53:25,440 The cake, it could do with just a little longer baking 1028 00:53:25,440 --> 00:53:27,760 and a little lower temperature in the oven, 1029 00:53:27,760 --> 00:53:31,080 and just as I expected, the marzipan in the middle melts. 1030 00:53:31,080 --> 00:53:32,520 It's a beautiful flavour. 1031 00:53:32,520 --> 00:53:34,320 This is the other marzipan that you have... 1032 00:53:34,320 --> 00:53:36,560 - Which is baked, yeah. - Which is baked. 1033 00:53:36,560 --> 00:53:38,000 Oh, nice. 1034 00:53:42,120 --> 00:53:44,080 Lovely. More like a biscuit. 1035 00:53:44,080 --> 00:53:45,800 I think it is a good crown, 1036 00:53:45,800 --> 00:53:48,960 - I just think the inside is a bit messy. - Thank you. 1037 00:53:59,200 --> 00:54:02,040 The person we thought was far ahead at the start of this challenge, 1038 00:54:02,040 --> 00:54:04,240 Andrew, you were a little underwhelmed by the finish, 1039 00:54:04,240 --> 00:54:05,400 weren't you, Mary? 1040 00:54:05,400 --> 00:54:07,120 He came in with flying colours, 1041 00:54:07,120 --> 00:54:10,200 but he's gone back with this cake here. 1042 00:54:10,200 --> 00:54:11,960 Who do you think has done really well? 1043 00:54:11,960 --> 00:54:14,400 I thought that this wonderful peacock, 1044 00:54:14,400 --> 00:54:16,720 the detail, showed great skill. 1045 00:54:16,720 --> 00:54:19,760 There's one person that has stepped up again, and that's Jane. 1046 00:54:19,760 --> 00:54:22,480 The flavour of the genoise and the coffee inside there, 1047 00:54:22,480 --> 00:54:25,120 blended with the marzipan, was delicious. 1048 00:54:25,120 --> 00:54:27,160 Coming into the last challenge, though, 1049 00:54:27,160 --> 00:54:29,960 Benjamina and Selasi were almost neck and neck, 1050 00:54:29,960 --> 00:54:32,560 and really, I have seen better from both of them. 1051 00:54:32,560 --> 00:54:34,680 Do you still think it is between Benjamina and Selasi 1052 00:54:34,680 --> 00:54:36,920 - as to who will leave this week? - Absolutely. 1053 00:54:36,920 --> 00:54:39,520 Do you know who it's going to be between the two of them? 1054 00:54:39,520 --> 00:54:40,880 Yeah, I think so. 1055 00:54:54,960 --> 00:54:57,360 Bakers, I get the fun job today. 1056 00:54:57,360 --> 00:55:02,560 I get to announce who has won the accolade of Star Baker. 1057 00:55:02,560 --> 00:55:06,800 It takes an awful lot of gumption to go TU-DOR top of the class. 1058 00:55:06,800 --> 00:55:10,560 Today's Star Baker is someone who put on a wonderful display, 1059 00:55:10,560 --> 00:55:11,720 so give a big... 1060 00:55:13,360 --> 00:55:15,400 ..for Candice! Well done. 1061 00:55:18,800 --> 00:55:22,360 I genuinely wish that I could sneak all five of you 1062 00:55:22,360 --> 00:55:24,520 into next week's semifinal. 1063 00:55:24,520 --> 00:55:27,160 You know that we can't, somebody has to leave today, 1064 00:55:27,160 --> 00:55:31,440 and I'm very, very sad to say that the person leaving is... 1065 00:55:43,240 --> 00:55:46,280 ..Benjamina. I'm so sorry to see you go. 1066 00:55:46,280 --> 00:55:47,960 We'll really miss you, darling. 1067 00:55:47,960 --> 00:55:50,320 It's been a sheer joy having you. 1068 00:55:50,320 --> 00:55:52,880 - Has it? - Well done, Andrew. 1069 00:55:52,880 --> 00:55:55,400 - Unlucky, Benjamina. - Thank you, Paul. - Unlucky, my dear. 1070 00:55:55,400 --> 00:55:57,080 I know, it was... 1071 00:55:58,880 --> 00:56:02,080 Benjamina just said to me now, "It wasn't my week." 1072 00:56:02,080 --> 00:56:03,320 I said, "No, it wasn't", 1073 00:56:03,320 --> 00:56:05,280 but you can't afford to slip up on Bake Off. 1074 00:56:05,280 --> 00:56:08,240 We've loved having you. Wish we could take you. 1075 00:56:12,080 --> 00:56:13,680 I knew it, but, yeah. 1076 00:56:14,920 --> 00:56:18,960 I did not expect it to be you, I really didn't. 1077 00:56:18,960 --> 00:56:22,000 Quarterfinalist, I think, once it sinks in, 1078 00:56:22,000 --> 00:56:23,400 it will actually... 1079 00:56:23,400 --> 00:56:25,120 I've done something really, really cool. 1080 00:56:25,120 --> 00:56:29,160 To get this far in itself is an achievement, so I'm really proud. 1081 00:56:31,040 --> 00:56:33,000 Go for it. 1082 00:56:33,000 --> 00:56:34,320 I'm going to keep on baking. 1083 00:56:34,320 --> 00:56:37,560 No marzipan, no Tudor ever in my life, oh, my gosh. 1084 00:56:37,560 --> 00:56:39,400 But it's so much fun being in there, 1085 00:56:39,400 --> 00:56:41,720 and it's so much fun baking with everyone. 1086 00:56:41,720 --> 00:56:44,200 So I think that the part I'm going to miss the most. 1087 00:56:44,200 --> 00:56:46,040 It's been really special. 1088 00:56:49,480 --> 00:56:50,720 It's a shame to see her go. 1089 00:56:50,720 --> 00:56:52,440 She's a proper sister to me, actually. 1090 00:56:52,440 --> 00:56:54,920 She's probably the only one that thinks I'm really funny. 1091 00:56:54,920 --> 00:56:57,120 Everyone else thinks I'm not funny at all, so, yeah, 1092 00:56:57,120 --> 00:56:59,640 it's good to have a friend like that! 1093 00:56:59,640 --> 00:57:01,920 I seriously thought I was going, 1094 00:57:01,920 --> 00:57:04,680 I seriously thought this morning on the drive in, 1095 00:57:04,680 --> 00:57:08,600 "That's my last bus ride to the tent." 1096 00:57:09,960 --> 00:57:12,240 I proved a lot with that peacock! 1097 00:57:12,240 --> 00:57:13,720 Who would have thought it? 1098 00:57:13,720 --> 00:57:16,320 Proved a lot with a peacock! But I really did. 1099 00:57:16,320 --> 00:57:20,320 Amazing! Semifinal. Yeah, crikey. 1100 00:57:20,320 --> 00:57:22,800 - Next time... - Bake, bake, bake, bake, bake. 1101 00:57:22,800 --> 00:57:24,280 ..it's the semifinal. 1102 00:57:24,280 --> 00:57:26,520 It's just so empty in here. 1103 00:57:26,520 --> 00:57:29,040 - I have to nail it. - Four bakers... 1104 00:57:29,040 --> 00:57:31,000 I don't think I've been quite as nervous as this. 1105 00:57:31,000 --> 00:57:32,600 ..three patisserie challenges... 1106 00:57:32,600 --> 00:57:33,840 You've got away with this. 1107 00:57:33,840 --> 00:57:35,320 ..three chances. 1108 00:57:35,320 --> 00:57:38,040 This is manic, absolutely manic. 1109 00:57:38,040 --> 00:57:40,560 - Better stop cooking. - Come on, sleepy. 1110 00:57:40,560 --> 00:57:42,040 But who will make it to the final... 1111 00:57:42,040 --> 00:57:44,040 Selasi, are you scared for the first time? 1112 00:57:44,040 --> 00:57:45,160 Yeah. 1113 00:57:45,160 --> 00:57:47,040 ..of The Great British Bake Off?