1 00:00:02,000 --> 00:00:04,220 Exciting times on Bake Off. We have gone historical. 2 00:00:04,220 --> 00:00:07,490 I'm talking Henry VIII, pageantry, jousting, 3 00:00:07,490 --> 00:00:08,902 heavy, heavy marzipan... 4 00:00:08,902 --> 00:00:10,922 SUE PLAYS TUBA 5 00:00:10,922 --> 00:00:12,011 It's... 6 00:00:12,011 --> 00:00:13,868 PLAYING CONTINUES 7 00:00:13,868 --> 00:00:15,685 It's TUDOR week. 8 00:00:15,685 --> 00:00:18,391 - TUDOR week? - Not Tuba week. 9 00:00:18,391 --> 00:00:20,208 I spent money on this! 10 00:00:20,208 --> 00:00:21,944 Last time... 11 00:00:21,944 --> 00:00:25,739 - That is better. - That's better. - Oh, it's sharp. - Good. 12 00:00:25,739 --> 00:00:30,020 ..Selasi clung on as Tom became the seventh baker to leave the tent. 13 00:00:30,020 --> 00:00:31,271 HE GROANS 14 00:00:31,271 --> 00:00:33,855 And at last, Andrew's precision paid off... 15 00:00:33,855 --> 00:00:35,712 Don't hold the wheel. Don't hold the wheel. 16 00:00:35,712 --> 00:00:37,893 ..as he was crowned Star Baker for the first time. 17 00:00:37,893 --> 00:00:40,395 I suppose now I'll have to step it up a gear again. 18 00:00:40,395 --> 00:00:44,030 Now in our first-ever Tudor quarterfinal... 19 00:00:44,030 --> 00:00:45,442 What? 20 00:00:45,442 --> 00:00:47,583 ..Paul and Mary have set three challenges 21 00:00:47,583 --> 00:00:50,610 to test every aspect of British baking... 22 00:00:50,610 --> 00:00:52,145 HE GRUMBLES 23 00:00:52,145 --> 00:00:54,042 ..from 500 years ago. 24 00:00:54,042 --> 00:00:56,183 Haven't got the best feeling about it. 25 00:00:58,121 --> 00:01:00,059 Five bakers remain. 26 00:01:00,059 --> 00:01:01,390 TRAY CLATTERS 27 00:01:01,390 --> 00:01:04,580 But only four will make it to the semifinal. 28 00:01:04,580 --> 00:01:06,316 Coming out, coming out, coming out. 29 00:01:07,810 --> 00:01:10,394 Come on. This is my last chance. 30 00:01:42,412 --> 00:01:44,713 I think being Star Baker has just about sunk in, 31 00:01:44,713 --> 00:01:47,016 but being in the quarterfinal, not quite yet. 32 00:01:47,016 --> 00:01:48,792 Am I here? Am I actually here? 33 00:01:48,792 --> 00:01:49,881 It's crazy. 34 00:01:49,881 --> 00:01:51,617 I am the only one in the tent now, 35 00:01:51,617 --> 00:01:53,353 actually, who hasn't been Star Baker. 36 00:01:53,353 --> 00:01:56,503 In one way, that's an achievement, because I've gotten that far. 37 00:01:56,503 --> 00:01:59,329 The competition is going to be really tight, this week. 38 00:01:59,329 --> 00:02:01,793 Any of us could go home, I just hope it's not me. 39 00:02:01,793 --> 00:02:04,659 I am very privileged to be one of the five. 40 00:02:04,659 --> 00:02:07,930 I said we're like the Spice Girls before Geri left. 41 00:02:13,016 --> 00:02:16,005 Morning, bakers. Welcome back to the quarterfinal 42 00:02:16,005 --> 00:02:19,073 and this is, of course, Tudor week, my liege. 43 00:02:19,073 --> 00:02:22,505 Now, The Tudor period gave us Shakespeare, flushing toilets 44 00:02:22,505 --> 00:02:24,846 and a strapping young monarch with facial hair 45 00:02:24,846 --> 00:02:26,986 not unlike Paul Hollywood's. 46 00:02:26,986 --> 00:02:30,539 Today, for your Signature Bake, Paul and Mary would love you to make 47 00:02:30,539 --> 00:02:33,285 a display of shaped pies. 48 00:02:33,285 --> 00:02:35,263 Now they must be individual pies 49 00:02:35,263 --> 00:02:38,494 but come together to form a magnificent design. 50 00:02:38,494 --> 00:02:41,683 You can use any savoury filling you like or any pastry you like - 51 00:02:41,683 --> 00:02:44,025 like Henry VIII, you can just chop and change. 52 00:02:44,025 --> 00:02:45,842 You've got three hours. On your marks. 53 00:02:45,842 --> 00:02:47,699 Get set, my lords and ladies. 54 00:02:47,699 --> 00:02:48,749 - Bake! - Bake! 55 00:02:51,091 --> 00:02:53,270 If we did study the Tudors at school, 56 00:02:53,270 --> 00:02:54,805 I don't remember much about them. 57 00:02:54,805 --> 00:02:57,995 1485 to 1603, I think it was. 58 00:02:57,995 --> 00:02:59,731 (I've been reading the notes!) 59 00:02:59,731 --> 00:03:02,315 Selasi thinks I was born in Tudor times, anyway, 60 00:03:02,315 --> 00:03:03,810 so I'm just trying to go with it. 61 00:03:03,810 --> 00:03:05,303 SHE LAUGHS 62 00:03:05,303 --> 00:03:06,554 When I think of Tudor times, 63 00:03:06,554 --> 00:03:08,895 I actually think of Henry VIII's table 64 00:03:08,895 --> 00:03:12,409 laden with hot water crust game pies. 65 00:03:12,409 --> 00:03:14,952 They wanted to show off what their chefs could actually do 66 00:03:14,952 --> 00:03:17,253 and that's exactly why we're doing it in the tent. 67 00:03:17,253 --> 00:03:23,512 A really top-notch pie should have tasty fillings, beautiful pastry, 68 00:03:23,512 --> 00:03:27,065 but not so thin that the filling oozes out 69 00:03:27,065 --> 00:03:29,043 and a pie that, when you cut it, 70 00:03:29,043 --> 00:03:31,062 it holds its shape well. 71 00:03:31,062 --> 00:03:34,373 Just going to make up my hot water crust. 72 00:03:34,373 --> 00:03:37,280 Hot water crust pastry is a Tudor classic. 73 00:03:37,280 --> 00:03:38,692 Looks really healthy, doesn't it? 74 00:03:38,692 --> 00:03:41,035 A lovely lot of fat in a load of water. 75 00:03:41,035 --> 00:03:44,184 Stiff enough to shape and firm enough to hold juices 76 00:03:44,184 --> 00:03:45,717 once it's been filled. 77 00:03:45,717 --> 00:03:47,778 The water is an easy way to melt the lard 78 00:03:47,778 --> 00:03:49,312 to get it evenly distributed. 79 00:03:49,312 --> 00:03:51,129 Hello, Jane. 80 00:03:51,129 --> 00:03:54,561 - Good morning. - Tell us all about your individual pies. 81 00:03:54,561 --> 00:03:58,679 I am making something that represents a Tudor Rose. 82 00:03:58,679 --> 00:04:02,434 I haven't got 16 moulds so I need to do them individually. 83 00:04:02,434 --> 00:04:04,251 - That is a pain. - It is. 84 00:04:04,251 --> 00:04:06,997 Jane is filling her 16 pies 85 00:04:06,997 --> 00:04:10,792 with spiced sausage meat, nutmeg, garlic, thyme and cranberries, 86 00:04:10,792 --> 00:04:13,657 which will be layered between thinly sliced chicken breast. 87 00:04:13,657 --> 00:04:15,879 This is the pie I make at Christmas. 88 00:04:15,879 --> 00:04:18,745 The difficulty is getting the pastry thin 89 00:04:18,745 --> 00:04:21,814 - without the juices flowing out. - Yes. 90 00:04:21,814 --> 00:04:23,712 Jane, I want to SEYMOUR of those. 91 00:04:23,712 --> 00:04:24,883 LAUGHTER 92 00:04:24,883 --> 00:04:26,941 - (Jane Seymour.) - Jane Seymour. Well done. 93 00:04:26,941 --> 00:04:29,769 For his pies, Andrew is travelling a little further 94 00:04:29,769 --> 00:04:31,464 than the court of Henry VIII. 95 00:04:31,464 --> 00:04:35,340 My pies are going to be shaped like a Leonardo da Vinci-style spiral. 96 00:04:35,340 --> 00:04:37,843 Da Vinci was alive during those years, 97 00:04:37,843 --> 00:04:40,185 I am not going to confine it to the British Isles. 98 00:04:40,185 --> 00:04:42,366 Despite their Italian influence, 99 00:04:42,366 --> 00:04:45,595 Andrew's pies will be layered with a classic English combination 100 00:04:45,595 --> 00:04:48,098 of potato, chicken, pork sausage and apricots, 101 00:04:48,098 --> 00:04:50,401 tossed in sprigs of fresh lemon thyme. 102 00:04:50,401 --> 00:04:53,710 I've got a presentation stand, and it's got cogs at the bottom, 103 00:04:53,710 --> 00:04:55,567 so you'll be able to turn it from the outside. 104 00:04:55,567 --> 00:04:56,900 They will actually move. 105 00:04:56,900 --> 00:04:59,969 It will give the illusion that the pies are interlocking and turning. 106 00:04:59,969 --> 00:05:01,866 Have you got a pastry clutch? 107 00:05:01,866 --> 00:05:03,038 What's a pastry clutch? 108 00:05:03,038 --> 00:05:04,613 A pastry clutch, for your gears. 109 00:05:04,613 --> 00:05:06,105 - Just ignore her. - Oh, I see! 110 00:05:06,105 --> 00:05:09,781 If you want to go into neutral, you need a pastry clutch. 111 00:05:09,781 --> 00:05:10,911 Of course. 112 00:05:10,911 --> 00:05:13,616 My pastry's so wet. 113 00:05:13,616 --> 00:05:15,715 It's wetter than normal, it's weird. 114 00:05:15,715 --> 00:05:18,905 It just doesn't feel as firm as it did at home. 115 00:05:18,905 --> 00:05:20,601 With their pastry resting... 116 00:05:20,601 --> 00:05:22,861 I'm just going to wrap it in clingfilm and keep it warm. 117 00:05:22,861 --> 00:05:25,324 ..the bakers can move on to their fillings. 118 00:05:25,324 --> 00:05:28,554 I'm doing ox cheek and oyster pie. 119 00:05:28,554 --> 00:05:30,937 I wanted to go with a cheaper cut of meat. 120 00:05:30,937 --> 00:05:33,238 Growing up, that's what we had. 121 00:05:33,238 --> 00:05:36,226 The oyster element, my family love seafood 122 00:05:36,226 --> 00:05:39,336 and when we were growing up, where we were in north London, 123 00:05:39,336 --> 00:05:41,475 they used to have all the fish vans and fish stalls 124 00:05:41,475 --> 00:05:43,170 outside the pubs and things. 125 00:05:43,170 --> 00:05:47,006 Candice is the only baker attempting two fillings for two pies 126 00:05:47,006 --> 00:05:48,823 with two different pastries - 127 00:05:48,823 --> 00:05:52,296 a parsley suet crust for her ox cheek and oyster 128 00:05:52,296 --> 00:05:55,687 and a hot water crust for her macaroni cheese pies. 129 00:05:55,687 --> 00:05:57,261 To make life even harder, 130 00:05:57,261 --> 00:05:59,765 she'll be arranging them in the shape of a fish. 131 00:05:59,765 --> 00:06:02,470 So what sort of mould are you using? 132 00:06:02,470 --> 00:06:04,367 So they will be my scales 133 00:06:04,367 --> 00:06:07,234 and then I am hand-raising my macaroni pies 134 00:06:07,234 --> 00:06:09,132 into triangular shapes. 135 00:06:09,132 --> 00:06:12,482 - You're shaping triangles by hand. - Yeah. - In hot water crust pastry. 136 00:06:12,482 --> 00:06:13,654 Yeah. 137 00:06:13,654 --> 00:06:15,874 - MEL: - How many pies are you actually making, Candice? 138 00:06:15,874 --> 00:06:18,378 Between 18 and 22. 139 00:06:18,378 --> 00:06:21,204 - Wow! OK. - You've got three hours, my love. 140 00:06:21,204 --> 00:06:23,667 - Yeah, three hours. - OK. 141 00:06:25,322 --> 00:06:28,513 I'm going to cook this on low heat just to tenderise the meat a bit. 142 00:06:28,513 --> 00:06:31,944 I think I am the only one doing traditional Tudor-ish things. 143 00:06:31,944 --> 00:06:36,224 Selasi's floral design will see game pies crammed with guinea fowl, 144 00:06:36,224 --> 00:06:38,121 rabbit, venison and pigeon 145 00:06:38,121 --> 00:06:41,634 surrounded by leaf-shaped pies of pork and quail egg. 146 00:06:41,634 --> 00:06:44,460 This is a very classic Tudor mix. 147 00:06:44,460 --> 00:06:46,559 Guinea fowl is one of my favourites. 148 00:06:46,559 --> 00:06:48,781 It's almost like a street food in Ghana, 149 00:06:48,781 --> 00:06:50,274 it is like having a kebab. 150 00:06:50,274 --> 00:06:51,809 Wow. It's massive in Ghana. 151 00:06:51,809 --> 00:06:54,716 So in Ghana, are they wild, the guinea fowl? 152 00:06:54,716 --> 00:06:56,088 They're livid, Mary. 153 00:06:57,300 --> 00:07:00,570 - MEL: - Potent smells going on - no offence, Selasi. 154 00:07:00,570 --> 00:07:02,871 It's not me, I showered this morning. 155 00:07:02,871 --> 00:07:04,648 I'm going to pull out my nosegay. 156 00:07:04,648 --> 00:07:08,646 - That's all right. - That pan is quite potent. 157 00:07:08,646 --> 00:07:11,955 The filling in Benjamina's pie will also be potent. 158 00:07:11,955 --> 00:07:17,164 They'll look kind of Tudor-ey and they'll taste different. 159 00:07:17,164 --> 00:07:20,353 A fiery mix of chipotle pork and spiced black beans 160 00:07:20,353 --> 00:07:24,796 will fill the pies in Benjamina's Mexican-inspired display. 161 00:07:24,796 --> 00:07:28,187 How are you going to shape them into a Tudor style? 162 00:07:28,187 --> 00:07:30,771 It's going to be like a sun, keeping with 163 00:07:30,771 --> 00:07:33,799 the Mexican theme/Tudor theme. 164 00:07:33,799 --> 00:07:36,019 - SHE LAUGHS - I'm sorry, I'm trying... OK. 165 00:07:36,019 --> 00:07:41,187 OK, you have got some classic Spanish Latin flavours 166 00:07:41,187 --> 00:07:43,934 going in a Tudor-style pies. 167 00:07:43,934 --> 00:07:46,880 - IN A SPANISH ACCENT: - Tudor empanadas. 168 00:07:48,334 --> 00:07:52,816 OK, bakers, that's an hour gone and two to go. 169 00:07:52,816 --> 00:07:54,996 I have my pastry and I have my bowl of filling. 170 00:07:54,996 --> 00:07:57,337 It's just all about construction, now. 171 00:07:57,337 --> 00:08:01,174 It's too soft. I might just make a new one, cos I've got time. 172 00:08:01,174 --> 00:08:04,281 I want my pastry to be as thin as I can get it. 173 00:08:04,281 --> 00:08:07,391 If it's too thick, you'd be, sort of, "ugh!" 174 00:08:08,804 --> 00:08:10,258 I like quite a thick pastry. 175 00:08:10,258 --> 00:08:11,833 I want to get enough filling in there, 176 00:08:11,833 --> 00:08:14,376 but I want to be confident it's not going to leak. 177 00:08:14,376 --> 00:08:17,122 See, that's a lot thicker than the first one. 178 00:08:17,122 --> 00:08:19,625 I am much happier with that consistency. 179 00:08:19,625 --> 00:08:23,057 My pancetta lardons frying off, 180 00:08:23,057 --> 00:08:26,731 and then I've got my white sauce thickening up 181 00:08:26,731 --> 00:08:29,678 and I am just lining my pastry tins. 182 00:08:29,678 --> 00:08:31,939 Time to start filling. 183 00:08:31,939 --> 00:08:35,412 - MEL: - Mary and Paul are looking for a firm filling that'll hold together 184 00:08:35,412 --> 00:08:36,946 when it's cut. 185 00:08:36,946 --> 00:08:39,085 I layer it with sausage meat, 186 00:08:39,085 --> 00:08:41,993 chicken and then sausage meat, lots of it. 187 00:08:41,993 --> 00:08:43,971 I don't want to fill them quite to the top. 188 00:08:43,971 --> 00:08:46,435 When I filled them right to the top before, they oozed. 189 00:08:46,435 --> 00:08:49,341 Quail eggs right in the centre. 190 00:08:49,341 --> 00:08:52,127 I can feel the clock ticking. 191 00:08:52,127 --> 00:08:55,237 - Yes! - Did you imagine anyone in particular when you were doing that? 192 00:08:55,237 --> 00:08:56,730 No, I didn't, actually. 193 00:08:56,730 --> 00:08:58,264 You know what would be really good? 194 00:08:58,264 --> 00:08:59,717 Bite into one and find a pearl. 195 00:08:59,717 --> 00:09:01,454 Maybe not so much if you break your teeth. 196 00:09:01,454 --> 00:09:04,159 The pearl would just about pay for the expensive dental work. 197 00:09:04,159 --> 00:09:05,815 Are you sure you need all of those? 198 00:09:05,815 --> 00:09:08,318 If I do 12 pies, then yes - would you like one? 199 00:09:08,318 --> 00:09:09,650 You know I want one. 200 00:09:09,650 --> 00:09:12,113 The difficulty is getting them out of the moulds. 201 00:09:12,113 --> 00:09:13,849 I've got to take it out of the mould, 202 00:09:13,849 --> 00:09:15,908 make the next one, take it out of the mould. 203 00:09:15,908 --> 00:09:18,049 I think if I'd asked my husband to make 16 moulds, 204 00:09:18,049 --> 00:09:20,148 it might have pushed things a bit too far. 205 00:09:20,148 --> 00:09:23,338 Just filling them up as quick as I can. 206 00:09:23,338 --> 00:09:25,881 I need to get a move on. 207 00:09:27,899 --> 00:09:29,273 Steam holes. 208 00:09:30,283 --> 00:09:32,946 These have a long bake. They could leak slightly in the oven 209 00:09:32,946 --> 00:09:35,086 but you won't know until it happens. 210 00:09:35,086 --> 00:09:37,671 190 for 25 minutes. 211 00:09:38,923 --> 00:09:40,780 And on with the next ones. 212 00:09:40,780 --> 00:09:44,293 I wanted them at least one batch in by now. 213 00:09:46,997 --> 00:09:48,894 So I need to do the next batch 214 00:09:48,894 --> 00:09:51,762 and get it in as soon as physically possible. 215 00:09:53,256 --> 00:09:56,285 OK, bakers, as Anne of Cleves said to Henry VIII, 216 00:09:56,285 --> 00:09:58,182 "You're two thirds of the way through." 217 00:09:58,182 --> 00:09:59,999 With multiple pies... 218 00:09:59,999 --> 00:10:01,290 They're improving. 219 00:10:01,290 --> 00:10:02,501 ..and just one oven, 220 00:10:02,501 --> 00:10:05,812 time management during the final hour is crucial. 221 00:10:05,812 --> 00:10:08,436 This should really be in, like, now. 222 00:10:08,436 --> 00:10:11,021 What I might do is put the temperature up by five degrees 223 00:10:11,021 --> 00:10:14,130 just to compensate for having so many in the oven at the same time. 224 00:10:14,130 --> 00:10:16,350 - Smells good. - Thank you. 225 00:10:16,350 --> 00:10:18,692 There's quite a lot of intense aromas, 226 00:10:18,692 --> 00:10:20,105 circulating from this bench. 227 00:10:20,105 --> 00:10:23,012 Wild pigeon stinks. 228 00:10:23,012 --> 00:10:25,435 - Why have you chosen pigeon? - Um... 229 00:10:25,435 --> 00:10:27,858 I don't know. I thought it would be perfect for a game pie, 230 00:10:27,858 --> 00:10:29,916 especially in Tudor times. 231 00:10:29,916 --> 00:10:33,470 They used a lot of these wild birds and also game. 232 00:10:33,470 --> 00:10:34,802 Yes. 233 00:10:36,214 --> 00:10:38,192 HE LAUGHS 234 00:10:39,971 --> 00:10:42,191 These should have been in, like, ten minutes ago. 235 00:10:42,191 --> 00:10:43,725 Not great. 236 00:10:43,725 --> 00:10:45,946 Just got to fill these and pop them in the oven. 237 00:10:45,946 --> 00:10:49,055 Ooh, ooh, ooh! Top shelf. 238 00:10:49,055 --> 00:10:50,305 Done. 239 00:10:50,305 --> 00:10:53,697 You can go in the back. 240 00:10:53,697 --> 00:10:55,191 40 is going to have to do. 241 00:10:55,191 --> 00:10:56,846 I hope it's cooked. 242 00:10:56,846 --> 00:10:59,875 Go-ing in. Fin-al-ly. 243 00:11:01,732 --> 00:11:03,670 Bottom or top? Bottom or top? 244 00:11:03,670 --> 00:11:05,123 Top. No. 245 00:11:05,123 --> 00:11:06,457 Mm... 246 00:11:07,869 --> 00:11:09,040 Top. 247 00:11:13,036 --> 00:11:16,793 His went in bang on time. He's...he's just chilling. 248 00:11:23,979 --> 00:11:26,038 SHE GROANS 249 00:11:27,047 --> 00:11:29,309 Not good for time at all. 250 00:11:29,309 --> 00:11:31,771 I'm just seeing how they're browning. 251 00:11:35,244 --> 00:11:38,232 Top ones are not going to be cooked. 252 00:11:38,232 --> 00:11:41,097 Can I bribe you to buy us some time? 253 00:11:41,097 --> 00:11:42,592 I'll bribe you in pie. 254 00:11:44,328 --> 00:11:46,549 (That's a good one, isn't it?) 255 00:11:46,549 --> 00:11:47,840 Seriously tempted. 256 00:11:50,264 --> 00:11:52,080 I'm just going to leave them. 257 00:11:52,080 --> 00:11:55,150 Luckily, I don't have to take them out of moulds and things. 258 00:11:55,150 --> 00:11:57,047 Those who are baking in moulds 259 00:11:57,047 --> 00:11:59,227 will have to judge when to remove them... 260 00:11:59,227 --> 00:12:00,276 Right. 261 00:12:01,608 --> 00:12:03,789 ..to give the sides the golden brown colour 262 00:12:03,789 --> 00:12:05,565 Mary and Paul will be looking for. 263 00:12:05,565 --> 00:12:07,827 This is more like a remove and check. 264 00:12:07,827 --> 00:12:09,564 But if the moulds are removed too soon, 265 00:12:09,564 --> 00:12:14,205 the pastry will be too fragile and the pie could collapse. 266 00:12:14,205 --> 00:12:15,780 Oh, it's a bit sticky. 267 00:12:19,495 --> 00:12:21,877 My meat ones are now out. 268 00:12:21,877 --> 00:12:24,987 In my eyes, a pie should have a little bit of leakage. 269 00:12:24,987 --> 00:12:27,247 It comes out the top. 270 00:12:27,247 --> 00:12:29,266 I think taking off this might help. 271 00:12:31,204 --> 00:12:32,738 If it comes off. 272 00:12:48,727 --> 00:12:51,352 I'm going to pop them back in for five minutes, 273 00:12:51,352 --> 00:12:53,370 make sure they're nice and golden. 274 00:12:54,622 --> 00:12:56,762 Bakers, you've got ten minutes left, by the way, 275 00:12:56,762 --> 00:12:58,942 ten minutes left on your Tudor pies. 276 00:12:58,942 --> 00:13:02,132 These are cooked but the others aren't. 277 00:13:02,132 --> 00:13:03,464 It's going to be close. 278 00:13:08,552 --> 00:13:09,641 Those are done. 279 00:13:13,558 --> 00:13:15,173 Yeah, I'm happy with them. 280 00:13:15,173 --> 00:13:18,604 The game pie, I don't think that's going to bake in time. 281 00:13:21,391 --> 00:13:23,530 Yeah, the top ones are not cooked. I know that. 282 00:13:23,530 --> 00:13:25,024 I'll take out the bottom ones. 283 00:13:25,024 --> 00:13:26,680 Oh, we've got leakage. 284 00:13:26,680 --> 00:13:28,174 I've got a broken one, there. 285 00:13:29,465 --> 00:13:31,525 Not good. Still raw on the inside. 286 00:13:31,525 --> 00:13:34,149 Bakers, you've got five minutes to make like Anne Boleyn 287 00:13:34,149 --> 00:13:35,522 and get AHEAD. 288 00:13:35,522 --> 00:13:37,177 Come on. 289 00:13:37,177 --> 00:13:39,276 Coming out, coming out, coming out. 290 00:13:46,100 --> 00:13:48,563 Three minutes left, they've got to come out, really. 291 00:13:48,563 --> 00:13:51,591 Just like them a fraction more golden 292 00:13:51,591 --> 00:13:53,287 but I haven't got that fraction. 293 00:13:54,620 --> 00:13:56,195 That's so sick. 294 00:14:03,987 --> 00:14:06,329 Paul's just given them a squeeze and gave me a look. 295 00:14:09,679 --> 00:14:11,578 So much leakage. 296 00:14:18,926 --> 00:14:20,621 Sort of Tudor Roses. 297 00:14:22,116 --> 00:14:23,812 I think it's cooked on the inside. 298 00:14:25,264 --> 00:14:27,203 As Thomas Cromwell was fond of saying, 299 00:14:27,203 --> 00:14:29,585 "Bakers, your pie challenge is over. 300 00:14:29,585 --> 00:14:33,380 "Please move your pies to the end of your benches." 301 00:14:33,380 --> 00:14:34,793 Yet no-one remembers that quote. 302 00:14:34,793 --> 00:14:36,409 - Weird, isn't it? - No-one remembers it. 303 00:14:58,372 --> 00:15:00,553 I can sort of see the Tudor Rose. 304 00:15:00,553 --> 00:15:02,612 They look a beautiful colour on the outside, 305 00:15:02,612 --> 00:15:04,591 some of them have split a bit. 306 00:15:04,591 --> 00:15:07,619 - A little bit. - I can't see much leakage out of there, which is good. 307 00:15:07,619 --> 00:15:09,274 We'll try this fella here. 308 00:15:11,616 --> 00:15:13,957 Look at that filling. Very, very good. 309 00:15:13,957 --> 00:15:15,451 When you're lining moulds like this, 310 00:15:15,451 --> 00:15:17,631 you'll always get a little fat bit right in the corner. 311 00:15:17,631 --> 00:15:19,933 You want to try and get it a little bit cooler, it helps it. 312 00:15:19,933 --> 00:15:21,144 Then you can mould it better. 313 00:15:26,878 --> 00:15:29,663 That filling is first-rate. 314 00:15:29,663 --> 00:15:33,257 - Oh, thank you. - I love all the herbs in there, the spices. 315 00:15:33,257 --> 00:15:34,589 It's holding together. 316 00:15:34,589 --> 00:15:36,285 - Cranberry is delicious. - Oh, thank you. 317 00:15:36,285 --> 00:15:37,940 A little bit of sweetness at the end. 318 00:15:37,940 --> 00:15:40,040 The whole combination is exceedingly good. 319 00:15:40,040 --> 00:15:42,260 - Thank you. - Delicious! 320 00:15:52,354 --> 00:15:53,808 I can sort of see the sun. 321 00:15:53,808 --> 00:15:56,473 Pastry looks a bit ropey on the side. 322 00:15:56,473 --> 00:16:00,107 They look possibly as though the pastry is not done. 323 00:16:00,107 --> 00:16:02,246 I had to make a new batch, so that kind of put me back 324 00:16:02,246 --> 00:16:04,870 - and I just rushed it. - It looks a bit rushed. - Yeah. 325 00:16:06,565 --> 00:16:08,828 Held together well. Oh, lid's a bit thick. 326 00:16:08,828 --> 00:16:12,138 - Yeah. - It does look very pretty when you cut through it. 327 00:16:16,499 --> 00:16:18,638 Flavour's stunning in a pie. 328 00:16:18,638 --> 00:16:20,981 The beans actually add a little bit of heat. 329 00:16:20,981 --> 00:16:22,272 Beautiful. 330 00:16:22,272 --> 00:16:24,655 You are right spot-on with all the flavours. 331 00:16:24,655 --> 00:16:28,733 - It's just rather poor on the pastry. - A little bit clumsy. - Mm. 332 00:16:28,733 --> 00:16:30,227 - Yeah. - Thank you. 333 00:16:39,835 --> 00:16:43,146 You've tackled two pastries, two fillings, 334 00:16:43,146 --> 00:16:44,479 which is quite a lot. 335 00:16:44,479 --> 00:16:47,588 The hot water crust hasn't such a good colour. 336 00:16:47,588 --> 00:16:50,778 - Mm-hm. - It feels soft, it needed much longer in the oven. 337 00:16:56,188 --> 00:16:59,054 It's a good flavour and it's a nice crunchy topping 338 00:16:59,054 --> 00:17:00,951 but there is a bit of a problem with the pastry. 339 00:17:00,951 --> 00:17:03,657 Because the pasta is still quite al dente, 340 00:17:03,657 --> 00:17:07,452 and then you hit the pastry, which is almost al dente, 341 00:17:07,452 --> 00:17:11,127 - you have two matching textures, which is not good. - OK. 342 00:17:11,127 --> 00:17:14,033 - Is it causing problems with your al dentures? - It is. 343 00:17:14,033 --> 00:17:17,789 Right. The suet ones, the pastry has got a great colour 344 00:17:17,789 --> 00:17:20,292 but they've bled so much and they are all inconsistent. 345 00:17:20,292 --> 00:17:22,835 It hasn't held well together all the way through 346 00:17:22,835 --> 00:17:24,612 and it's sort of oozing out. 347 00:17:24,612 --> 00:17:26,066 It smells wonderful. 348 00:17:26,066 --> 00:17:28,044 There's a little bit, sort of, gravy in there, 349 00:17:28,044 --> 00:17:29,376 yet it's holding together. 350 00:17:30,952 --> 00:17:34,545 Seasoned beautifully, tastes great and the pastry is delicious. 351 00:17:34,545 --> 00:17:37,007 It doesn't look great but it tastes amazing. 352 00:17:37,007 --> 00:17:39,632 And there's the oyster on the top. 353 00:17:39,632 --> 00:17:41,529 Oh, watch out. 354 00:17:41,529 --> 00:17:42,901 That's pretty good too. 355 00:17:42,901 --> 00:17:45,365 SHE EXHALES 356 00:17:53,521 --> 00:17:56,508 When I look down, it is a bunch of flowers. 357 00:17:56,508 --> 00:17:59,295 Yeah, bunch of flowers, so the idea is you've got the centre 358 00:17:59,295 --> 00:18:02,565 rose so they're just growing, so they're like baby roses. 359 00:18:02,565 --> 00:18:05,471 I do like the shape, you've got a beautiful colour on the top. 360 00:18:05,471 --> 00:18:08,016 We just want to make sure that it's baked all the way through. 361 00:18:08,016 --> 00:18:09,550 This one is the pork. 362 00:18:09,550 --> 00:18:12,537 Quail should be sitting right in the middle. 363 00:18:12,537 --> 00:18:14,072 - And indeed it is. - Oh, well done. 364 00:18:14,072 --> 00:18:16,090 Could've done with a bit more filling in there. 365 00:18:16,090 --> 00:18:20,048 It's cooked better on the base than actually it is on the side. 366 00:18:20,048 --> 00:18:22,147 The flavour, however, is delicious. 367 00:18:22,147 --> 00:18:24,165 Right, this is the game one. 368 00:18:24,165 --> 00:18:26,143 I think the walls were just a little bit too thick. 369 00:18:26,143 --> 00:18:28,364 When it's so thick, it looks underdone. 370 00:18:33,048 --> 00:18:35,956 It's very gamey and so that's a very good idea 371 00:18:35,956 --> 00:18:37,288 to put the pork below it, 372 00:18:37,288 --> 00:18:39,912 otherwise it would be too strong in the actual pie. 373 00:18:39,912 --> 00:18:42,456 - Right, I think your flavours are pretty good. - Thank you. 374 00:18:47,907 --> 00:18:49,279 Can I turn the gears? 375 00:18:49,279 --> 00:18:52,186 Do you mind if I do it and then once I've...? 376 00:18:52,186 --> 00:18:54,406 Words gone out, Andrew. Words gone out. 377 00:18:54,406 --> 00:18:55,699 Rotating the pies. 378 00:18:55,699 --> 00:18:58,243 Oh, I've never seen a mechanised pie 379 00:18:58,243 --> 00:19:01,635 but my dream of an edible car is that much nearer. 380 00:19:01,635 --> 00:19:03,532 - Thank you. - I think it's a great idea. 381 00:19:03,532 --> 00:19:04,904 I love the design of it. 382 00:19:04,904 --> 00:19:08,983 The bake, from the outside, looks absolutely right. 383 00:19:08,983 --> 00:19:12,050 I'm curious to see how thick or thin those walls are 384 00:19:12,050 --> 00:19:13,989 but it's not bad at all. 385 00:19:13,989 --> 00:19:15,482 It looks as though you could've put 386 00:19:15,482 --> 00:19:17,906 just a little bit more filling on the top 387 00:19:17,906 --> 00:19:20,408 because we have here quite a gap at the top. 388 00:19:25,052 --> 00:19:27,030 The pastry is lovely and crisp. 389 00:19:27,030 --> 00:19:28,604 The filling tastes good too. 390 00:19:28,604 --> 00:19:30,422 You've got sausage meat in there as well? 391 00:19:30,422 --> 00:19:32,158 - Yes, yes. - It's a good flavour. 392 00:19:32,158 --> 00:19:33,692 The herbs really lighten it up 393 00:19:33,692 --> 00:19:37,044 and, actually, the moisture coming from the apricots helps the pie. 394 00:19:37,044 --> 00:19:39,909 - I think you've done well, Andrew. - OK, thank you. - Thank you. 395 00:19:39,909 --> 00:19:42,453 And if I could just order a pork helicopter, that'd be great. 396 00:19:42,453 --> 00:19:44,594 ANDREW CHUCKLES 397 00:19:46,410 --> 00:19:50,043 I've not taken the curse of Star Baker 398 00:19:50,043 --> 00:19:51,659 through to this week so far. 399 00:19:51,659 --> 00:19:53,516 Great to get a good start. 400 00:19:53,516 --> 00:19:56,585 That's lovely - but I suspect no-one's safe. 401 00:19:56,585 --> 00:19:59,654 You've got to perform well in all three challenges, I think, this weekend. 402 00:19:59,654 --> 00:20:03,126 It does sometimes dawn on me, like, I'm doing quite a lot. 403 00:20:03,126 --> 00:20:06,356 It's difficult, cos it's...do I want to rein it all in? 404 00:20:06,356 --> 00:20:08,294 Or do I try and go for it? 405 00:20:08,294 --> 00:20:11,079 I do feel like I want to go for it, it's quarterfinals week. 406 00:20:11,079 --> 00:20:13,341 I think mine was one of the weaker ones. 407 00:20:13,341 --> 00:20:16,409 I'm going into the Technical a little bit...eh... 408 00:20:16,409 --> 00:20:19,196 Do your best. Try and smash it, if you can. 409 00:20:19,196 --> 00:20:22,385 If it's a souffle, then, yeah, I'm packing up, I am going home. 410 00:20:22,385 --> 00:20:23,595 HE LAUGHS 411 00:20:34,053 --> 00:20:38,010 Welcome back, ye olde bakers, to Tudor times 412 00:20:38,010 --> 00:20:39,989 and your Technical Challenge this afternoon, 413 00:20:39,989 --> 00:20:41,846 which has been set by Paul. 414 00:20:41,846 --> 00:20:43,905 Sir Paul of Hollywood, any words of advice? 415 00:20:43,905 --> 00:20:46,326 Follow the pattern carefully. 416 00:20:46,326 --> 00:20:48,063 What can he be referring to? 417 00:20:48,063 --> 00:20:50,567 Now, my liege, if you would like to go off. 418 00:20:50,567 --> 00:20:53,919 Chase Mary around the maze, Paul. 419 00:20:53,919 --> 00:20:59,449 Your Technical Challenge today is to make 12 jumbles. 420 00:20:59,449 --> 00:21:01,307 You know, jumbles. 421 00:21:01,307 --> 00:21:04,819 OK, these are the sort of thing that would grace any Tudor biscuit tin. 422 00:21:04,819 --> 00:21:06,757 - Absolutely. - If they had biscuit tins. 423 00:21:06,757 --> 00:21:09,987 They'd like you to make six of each design. 424 00:21:09,987 --> 00:21:11,925 You've got one-and-a-half hours on the clock. 425 00:21:11,925 --> 00:21:14,347 - On your marks... - Get set... Bake! - Baketh. 426 00:21:15,922 --> 00:21:17,739 What? 427 00:21:17,739 --> 00:21:19,596 What the...? 428 00:21:19,596 --> 00:21:22,262 I think maybe the jumbles that I know of 429 00:21:22,262 --> 00:21:24,724 are a little bit different to this. 430 00:21:24,724 --> 00:21:27,470 My heart sinks when they say it's a Paul Technical. 431 00:21:28,521 --> 00:21:30,741 Paul, why did you choose jumbles? 432 00:21:30,741 --> 00:21:33,485 What we're actually testing them on is a little bit of dexterity 433 00:21:33,485 --> 00:21:35,100 with the biscuit mix itself. 434 00:21:35,100 --> 00:21:39,219 We've got two biscuit shapes - we have the Celtic knot. 435 00:21:39,219 --> 00:21:41,117 Two pieces, one makes the ring 436 00:21:41,117 --> 00:21:43,015 and the other one makes the shape inside. 437 00:21:43,015 --> 00:21:45,114 Then you have the knot ball. 438 00:21:45,114 --> 00:21:46,850 This basically is a knot 439 00:21:46,850 --> 00:21:50,726 and then one goes over the top and one goes underneath 440 00:21:50,726 --> 00:21:52,502 and that creates this ball. 441 00:21:52,502 --> 00:21:54,885 The bake times - now, they vary. 442 00:21:54,885 --> 00:21:57,106 The ball is much, much denser. 443 00:21:57,106 --> 00:21:59,286 If they think they can put the knot ball on 444 00:21:59,286 --> 00:22:01,546 with the Celtic knot, they're going to be in trouble. 445 00:22:01,546 --> 00:22:03,040 When does the sugar go on? 446 00:22:03,040 --> 00:22:05,302 A little bit of a glaze with egg, little bit of sugar, 447 00:22:05,302 --> 00:22:06,634 straight into the oven. 448 00:22:06,634 --> 00:22:09,218 Now, we're using aniseed, we're using mace 449 00:22:09,218 --> 00:22:10,592 and we're using caraway. 450 00:22:10,592 --> 00:22:12,529 You can actually taste the spices in there 451 00:22:12,529 --> 00:22:14,991 as it would've tasted years and years ago. 452 00:22:14,991 --> 00:22:17,415 So they're, sort of, very crisp on the outside 453 00:22:17,415 --> 00:22:20,200 yet in the middle, there's just a bit of softness. 454 00:22:20,200 --> 00:22:21,936 Exactly like me, Mary - 455 00:22:21,936 --> 00:22:23,833 hard on the outside, soft in the middle. 456 00:22:23,833 --> 00:22:24,884 You're about right. 457 00:22:26,096 --> 00:22:28,719 It's the quarterfinal, it doesn't tell you anything at all, 458 00:22:28,719 --> 00:22:30,495 it just says, "Make a biscuit dough". 459 00:22:30,495 --> 00:22:33,605 "Make ye biscuit dough". 460 00:22:33,605 --> 00:22:36,148 Paul has supplied some of the Tudor ingredients 461 00:22:36,148 --> 00:22:39,056 just as they would have been 500 years ago. 462 00:22:39,056 --> 00:22:40,550 Oh, look at this thing! 463 00:22:40,550 --> 00:22:41,720 HE LAUGHS 464 00:22:42,850 --> 00:22:45,111 It says, "Caraway seeds, ground". 465 00:22:49,028 --> 00:22:51,208 I'm going to take the Selasi approach. 466 00:22:55,448 --> 00:22:57,022 SHE LAUGHS 467 00:22:57,022 --> 00:22:59,081 That's about as fine as I'm going to get. 468 00:22:59,081 --> 00:23:03,079 One teaspoon. So it asks for one teaspoon of ground aniseed 469 00:23:03,079 --> 00:23:05,622 and one teaspoon of ground mace. 470 00:23:06,875 --> 00:23:09,619 I am going for a modern method, purely for time's sake. 471 00:23:09,619 --> 00:23:12,365 Cos I've spent 11 minutes grinding that caraway. 472 00:23:13,577 --> 00:23:15,878 I think, in Tudor times, they wouldn't have had a mixer. 473 00:23:17,533 --> 00:23:20,925 I don't know if it should be bready or biscuity. 474 00:23:20,925 --> 00:23:23,226 Well, it's a biscuit, so it should be crisp, right? 475 00:23:23,226 --> 00:23:26,173 I don't even know what the texture of the biscuit is supposed to be. 476 00:23:26,173 --> 00:23:29,364 It's not going to be like a real short, crumbly mixture 477 00:23:29,364 --> 00:23:34,126 because we've got to be able to shape it into knots. 478 00:23:34,126 --> 00:23:35,783 That looks like biscuits. 479 00:23:35,783 --> 00:23:39,376 "Use two-fifths of the dough to make six knot biscuit balls..." 480 00:23:39,376 --> 00:23:42,162 "..and the remaining three-fifths to make the knots." 481 00:23:42,162 --> 00:23:44,100 Has anyone got a calculator? 482 00:23:44,100 --> 00:23:47,047 796, divided by five... 483 00:23:47,047 --> 00:23:48,946 776. 484 00:23:48,946 --> 00:23:50,520 775. 485 00:23:52,579 --> 00:23:54,153 So that's my biscuit balls one. 486 00:23:54,153 --> 00:23:57,465 Two-fifths of the dough to make six knot biscuit balls. 487 00:23:57,465 --> 00:24:00,977 So I've just done it in that and now I have to put them back together. 488 00:24:00,977 --> 00:24:02,512 Is this right? 489 00:24:02,512 --> 00:24:05,984 I'm going to make sure the balls are exactly the same weight. 490 00:24:05,984 --> 00:24:07,558 SHE MUTTERS TO HERSELF 491 00:24:07,558 --> 00:24:09,497 I'm being very precise. 492 00:24:09,497 --> 00:24:11,273 55. 493 00:24:11,273 --> 00:24:12,564 That was painful, wasn't it? 494 00:24:12,564 --> 00:24:15,149 I've got that left over. 495 00:24:15,149 --> 00:24:16,966 I might just spread it between them. 496 00:24:16,966 --> 00:24:18,420 I'll do the knot biscuit ball first 497 00:24:18,420 --> 00:24:20,277 cos they're relatively straightforward. 498 00:24:20,277 --> 00:24:22,537 HE GRUMBLES 499 00:24:22,537 --> 00:24:24,032 Gives us the kind of shaping, 500 00:24:24,032 --> 00:24:26,939 but the method of getting them to that shape is up to us. 501 00:24:26,939 --> 00:24:29,320 Just going to roll them out so they're all the same length. 502 00:24:29,320 --> 00:24:32,026 Just going off that diagram, working out my proportions. 503 00:24:33,156 --> 00:24:34,650 So judging by the diagram, 504 00:24:34,650 --> 00:24:38,244 I'm going to try and make it 22 times longer than it is thick 505 00:24:38,244 --> 00:24:40,868 cos that's how long I reckon that is in that diagram. 506 00:24:42,240 --> 00:24:44,543 "Tie the dough into the shape". 507 00:24:44,543 --> 00:24:46,763 Paul's advice was check the pattern. 508 00:24:46,763 --> 00:24:50,638 I'm just checking and double-checking. 509 00:24:50,638 --> 00:24:53,344 What did he say? Something about take care about the shaping? 510 00:24:53,344 --> 00:24:55,564 So you make it into a knot... 511 00:24:55,564 --> 00:24:58,107 "Then join the two loose ends together". 512 00:24:58,107 --> 00:24:59,360 OK. 513 00:24:59,360 --> 00:25:01,540 Oh, it's going to look like that. 514 00:25:01,540 --> 00:25:03,398 Oh, that's quite cute, isn't it? 515 00:25:05,011 --> 00:25:06,869 That might be right, I don't know. 516 00:25:06,869 --> 00:25:09,696 Just a little sneak peek at what people are doing. 517 00:25:10,867 --> 00:25:12,765 No, that's too long - what have I done? 518 00:25:12,765 --> 00:25:15,227 I think my calculation method might be a bit off 519 00:25:15,227 --> 00:25:20,274 or maybe the diagram isn't the Holy Grail I thought it was. 520 00:25:20,274 --> 00:25:25,361 It says one loose end under the knot and one over the knot. 521 00:25:27,461 --> 00:25:30,610 - That would be the middle, right? That looks best... - Yeah. 522 00:25:30,610 --> 00:25:34,406 It probably symbolises Henry VIII's and Anne Boleyn's hand 523 00:25:34,406 --> 00:25:38,363 meeting around the knot, ie, the tricky previous marriage... 524 00:25:38,363 --> 00:25:40,503 - Yeah. - ..he had with Catherine of Aragon. 525 00:25:40,503 --> 00:25:43,006 - Just a thought, Selasi. - Yeah. - Chew on that. 526 00:25:45,428 --> 00:25:47,851 It's difficult cos I don't want to handle it too much. 527 00:25:47,851 --> 00:25:51,726 Handle biscuit dough too much, it can go a little bit tough. 528 00:25:51,726 --> 00:25:52,897 SHE EXHALES 529 00:25:52,897 --> 00:25:54,634 This one's coming apart, 530 00:25:54,634 --> 00:25:56,572 I'm going to have to do what I didn't want to do 531 00:25:56,572 --> 00:25:58,066 and rework that one. 532 00:26:01,337 --> 00:26:04,202 Just says, "To finish, caster sugar for sprinkling." 533 00:26:04,202 --> 00:26:06,383 Unsure if that goes on before or after. 534 00:26:08,241 --> 00:26:11,874 Sprinkle them with sugar at the end. And then present them up. 535 00:26:11,874 --> 00:26:14,740 I may just sprinkle some sugar on after, yeah. 536 00:26:14,740 --> 00:26:16,356 I don't know if that's right. 537 00:26:16,356 --> 00:26:20,716 Sugar, of course, was the big Tudor "look at me"... 538 00:26:20,716 --> 00:26:23,381 - MUFFLED: - Probably had no teeth. - MUFFLED: - Yeah, absolutely. 539 00:26:23,381 --> 00:26:25,359 "Would you like another jumble, dear?" 540 00:26:25,359 --> 00:26:27,095 "No, thank you, I've got no teeth." 541 00:26:27,095 --> 00:26:28,589 I haven't put sugar on them, 542 00:26:28,589 --> 00:26:30,648 I'm going to put sugar on them when they come out. 543 00:26:34,040 --> 00:26:36,947 I think I'll give them about 15 minutes. 544 00:26:36,947 --> 00:26:39,450 I think they're going to take longer than I think. 545 00:26:39,450 --> 00:26:43,166 I'm going to put both in the oven at the same time. 546 00:26:43,166 --> 00:26:46,152 Shape the dough into this shape, yeah. 547 00:26:46,152 --> 00:26:49,624 Right, so...I think... 548 00:26:50,998 --> 00:26:54,712 In the middle and then they go to here. 549 00:26:54,712 --> 00:26:59,275 I don't know whether you shape the Celtic knot all in one go, 550 00:26:59,275 --> 00:27:02,707 or whether you do it in two bits. 551 00:27:02,707 --> 00:27:06,502 Jane, you do know you're supposed to be doing those with dough? 552 00:27:06,502 --> 00:27:10,176 I do not know how to do it. 553 00:27:23,055 --> 00:27:24,952 That's not right. 554 00:27:27,296 --> 00:27:30,324 Oh. Oh, we have something. 555 00:27:32,988 --> 00:27:35,330 It looks like it, but it's just huge. 556 00:27:35,330 --> 00:27:39,368 Oh, dear. This looks a mess. 557 00:27:39,368 --> 00:27:40,701 SHE SIGHS 558 00:27:40,701 --> 00:27:43,243 You want to get that gap in the middle, that tiny gap. 559 00:27:43,243 --> 00:27:46,878 Oh, symbolising the dissolution of the monasteries, possibly. 560 00:27:46,878 --> 00:27:49,946 - Really? - Yeah, and the division between church and state 561 00:27:49,946 --> 00:27:52,408 and the alienation that Henry felt. 562 00:27:53,661 --> 00:27:57,334 I just want to try and make them look as though they've got gaps. 563 00:28:00,646 --> 00:28:02,220 I think it's OK, actually. 564 00:28:02,220 --> 00:28:03,956 They're quite big. 565 00:28:03,956 --> 00:28:07,227 OK, bakers, half an hour until we rumble in the JUMBLE. 566 00:28:08,721 --> 00:28:10,699 They need to go in, quickly. 567 00:28:10,699 --> 00:28:14,212 These will take a good 15 minutes. 568 00:28:14,212 --> 00:28:16,432 These bottom ones are just looking very pasty. 569 00:28:17,966 --> 00:28:20,025 Going in, coming out. 570 00:28:26,081 --> 00:28:27,817 Hope for the best. 571 00:28:27,817 --> 00:28:31,815 I'm assuming they'll need to be baked for, like, a very long time. 572 00:28:31,815 --> 00:28:35,369 I just realised something, cos that doesn't look right. 573 00:28:35,369 --> 00:28:38,800 I was through the recipe and it says "knot ball" 574 00:28:38,800 --> 00:28:41,666 so I think they should look like this. 575 00:28:41,666 --> 00:28:43,686 So I need to crack on. 576 00:28:45,340 --> 00:28:47,561 I think I'm going to give them a couple of minutes more. 577 00:28:47,561 --> 00:28:50,873 And I've been told off for being pale previously, so... 578 00:28:54,061 --> 00:28:56,122 Candice has gone back in the oven with hers. 579 00:28:56,122 --> 00:28:57,574 They're still looking very pale 580 00:28:57,574 --> 00:29:00,844 but...I don't know if I'm aiming for golden brown, or... 581 00:29:02,459 --> 00:29:05,044 Don't know what I'm aiming for. 582 00:29:05,044 --> 00:29:07,789 Hurry up and bake - literally, like, hurry up. 583 00:29:07,789 --> 00:29:11,141 Wasted an hour moulding and shaping, it's not great. 584 00:29:15,542 --> 00:29:18,368 They have not held their shape at all. 585 00:29:21,154 --> 00:29:23,132 They're baking very slowly. 586 00:29:23,132 --> 00:29:25,433 They're taking, like, 20, 25 minutes. 587 00:29:25,433 --> 00:29:27,695 I thought it'd be 20 minutes, tops. They are taking long. 588 00:29:28,946 --> 00:29:31,975 Probably should have put the sugar on, that would've helped colour it. 589 00:29:31,975 --> 00:29:33,388 In fact, I might just... 590 00:29:33,388 --> 00:29:35,648 This should've definitely been on ahead of time, but... 591 00:29:35,648 --> 00:29:37,951 I'm going to put sugar on the other ones as well, actually, 592 00:29:37,951 --> 00:29:39,929 cos I think that's going to give me more colour. 593 00:29:39,929 --> 00:29:42,109 I'm going to sprinkle sugar cos they're not browning. 594 00:29:44,651 --> 00:29:46,954 Approximate, but it'll do. 595 00:29:46,954 --> 00:29:48,327 Oh... 596 00:29:48,327 --> 00:29:52,082 I'm not sure whether this sugar is supposed to go on before or after. 597 00:29:54,262 --> 00:29:57,572 Not really clear what you need to do with the sugar. 598 00:29:57,572 --> 00:29:59,834 Bakers, you've got ten minutes left. 599 00:29:59,834 --> 00:30:01,206 SHE CHUCKLES 600 00:30:01,206 --> 00:30:02,620 Very tense ten minutes. 601 00:30:03,911 --> 00:30:07,182 I think they're a better colour. I think it's a nice golden. 602 00:30:11,461 --> 00:30:14,247 I'm turning the oven up just to get a bit more heat in there. 603 00:30:14,247 --> 00:30:16,428 Just to sort of make sure it's cooked. 604 00:30:16,428 --> 00:30:18,325 Take them out, take them out, take them out. 605 00:30:18,325 --> 00:30:21,071 They're a bit on the pale side. 606 00:30:21,071 --> 00:30:22,928 I don't know if they're done. 607 00:30:22,928 --> 00:30:25,633 They've lost a lot of definition, which is a shame. 608 00:30:27,854 --> 00:30:29,227 Candice has got hers so brown. 609 00:30:29,227 --> 00:30:32,820 I don't know if she chucked her oven temperature up something. 610 00:30:38,998 --> 00:30:40,936 They're just not brown, are they? 611 00:30:42,227 --> 00:30:43,479 I hate Technicals. 612 00:30:44,610 --> 00:30:47,193 Bakers, one minute on your jumbles, one minute on your jumbles. 613 00:30:59,266 --> 00:31:01,324 Bakers, all's well that ends well. 614 00:31:01,324 --> 00:31:03,587 If you'd like to bring your Tudor bakes up 615 00:31:03,587 --> 00:31:05,928 and pop them behind the photo of yourself on the altar. 616 00:31:05,928 --> 00:31:07,987 - Don't JUMBLE them up now. - No. 617 00:31:07,987 --> 00:31:10,935 Andrew, they're so tidy. 618 00:31:15,617 --> 00:31:19,009 Paul and Mary will have no idea whose jumbles are whose. 619 00:31:20,180 --> 00:31:21,835 Right, what we're looking for is 620 00:31:21,835 --> 00:31:24,258 a beautiful, light, golden brown colour. 621 00:31:24,258 --> 00:31:26,802 Crisp on the outside, soft in the middle, 622 00:31:26,802 --> 00:31:28,054 and a good pattern. 623 00:31:28,054 --> 00:31:30,840 The egg wash should have gone on before the bake with the sugar, 624 00:31:30,840 --> 00:31:32,858 because that would have helped with the colour. 625 00:31:32,858 --> 00:31:34,311 Let's start with this one. 626 00:31:34,311 --> 00:31:36,370 There is not much definition in that shape. 627 00:31:36,370 --> 00:31:38,592 - Pretty crisp, though, aren't they? - Yeah, they are. 628 00:31:42,225 --> 00:31:44,043 - The flavour is good. - Isn't it? 629 00:31:44,043 --> 00:31:46,626 Actually, the bake on both of them are all right, as well. 630 00:31:46,626 --> 00:31:51,835 Moving on - the shapes on the Celtic knots are a bit unusual. 631 00:31:51,835 --> 00:31:55,750 It isn't evenly formed, is it? But it's a lovely colour. 632 00:31:57,811 --> 00:31:59,829 That one could have done with a longer bake 633 00:31:59,829 --> 00:32:01,283 because this is a denser mix. 634 00:32:03,785 --> 00:32:06,168 The bake is OK, but the bake on the double knot 635 00:32:06,168 --> 00:32:07,783 is not good, needed longer. 636 00:32:08,954 --> 00:32:10,851 The colour of this one's not bad at all. 637 00:32:10,851 --> 00:32:12,144 The Celtics are pretty good. 638 00:32:12,144 --> 00:32:16,140 Now, that's really clear, you get a space between each one. 639 00:32:16,140 --> 00:32:17,957 Let's have a look at the double. 640 00:32:17,957 --> 00:32:19,855 Yes, that's baked fine. 641 00:32:19,855 --> 00:32:21,470 All the way through, and it's crisp. 642 00:32:25,670 --> 00:32:28,980 - It's a good flavour. - Sugar has been added either halfway through 643 00:32:28,980 --> 00:32:30,352 or at the end. 644 00:32:30,352 --> 00:32:33,180 The Celtic knots are a bit strange. 645 00:32:33,180 --> 00:32:35,763 The shape of this is not good, see how it's broken up? 646 00:32:35,763 --> 00:32:38,993 The whole piece has got to be the same thickness. 647 00:32:38,993 --> 00:32:41,497 - Thin here and thick here. - Yes. 648 00:32:41,497 --> 00:32:42,950 Let's have a look at these. 649 00:32:42,950 --> 00:32:44,605 Just about done. 650 00:32:44,605 --> 00:32:46,827 There's not much definition there. 651 00:32:46,827 --> 00:32:48,563 Good flavour coming through. 652 00:32:48,563 --> 00:32:50,662 - Very nice. - Moving on to the last one. 653 00:32:50,662 --> 00:32:52,236 Now, these look quite pale. 654 00:32:52,236 --> 00:32:54,054 TAPPING 655 00:32:54,054 --> 00:32:55,669 Sugar's been added later 656 00:32:55,669 --> 00:32:57,727 but the biggest problem is the Celtic knots. 657 00:32:57,727 --> 00:33:00,635 When you look at the Celtic knots here, 658 00:33:00,635 --> 00:33:01,967 they're all the same, 659 00:33:01,967 --> 00:33:04,025 but you can see they are all too packed together. 660 00:33:04,025 --> 00:33:06,529 You're losing the definition everywhere, which is a shame. 661 00:33:06,529 --> 00:33:08,952 They need to be pulled out a little more 662 00:33:08,952 --> 00:33:12,060 so you can see spaces between each twist. 663 00:33:12,060 --> 00:33:14,361 The double knots aren't that bad, but I would expect to see 664 00:33:14,361 --> 00:33:15,573 a little divot in the middle. 665 00:33:15,573 --> 00:33:17,027 They are just about done. 666 00:33:18,844 --> 00:33:22,437 Which quarterfinalist has mastered the Tudor Technical? 667 00:33:22,437 --> 00:33:25,546 OK, in fifth place is this one. 668 00:33:25,546 --> 00:33:27,484 - That's me. - They were too close together, 669 00:33:27,484 --> 00:33:28,938 you had lost the definition. 670 00:33:28,938 --> 00:33:30,392 And in fourth place. 671 00:33:30,392 --> 00:33:32,733 This one is not quite done. 672 00:33:32,733 --> 00:33:35,235 Third place was this one. Colour was getting better. 673 00:33:35,235 --> 00:33:38,627 And in second place is this one. 674 00:33:38,627 --> 00:33:42,706 A nice shape, the definition wasn't quite there, but a good effort. 675 00:33:42,706 --> 00:33:44,886 So, in first place is this one. 676 00:33:44,886 --> 00:33:46,461 Well done, Candice. 677 00:33:46,461 --> 00:33:49,003 Nice, bold shapes, big gaps in the middle 678 00:33:49,003 --> 00:33:51,508 and actually, the colour was pretty good as well. 679 00:33:51,508 --> 00:33:54,010 I'm really, really pleased with that today. 680 00:33:54,010 --> 00:33:55,545 But I'll probably not make one again. 681 00:33:55,545 --> 00:33:57,846 They look like something out of a Bond film, 682 00:33:57,846 --> 00:33:59,663 or something you might pull out of your belt 683 00:33:59,663 --> 00:34:01,036 and fling it across the room 684 00:34:01,036 --> 00:34:02,772 and take someone's eye out with a jumble. 685 00:34:02,772 --> 00:34:05,720 Second. Today has been a pleasant surprise, actually. 686 00:34:05,720 --> 00:34:07,738 Maybe I'll get in touch with my Tudor roots. 687 00:34:07,738 --> 00:34:10,646 At least I'm not last, so step by step, baby steps. 688 00:34:12,745 --> 00:34:13,957 Baby Tudor steps. 689 00:34:13,957 --> 00:34:15,813 A few weeks ago, fourth would have been like, 690 00:34:15,813 --> 00:34:17,671 "Whoo, I got fourth!" But now it's like, 691 00:34:17,671 --> 00:34:19,206 "OK, fourth, that's second to last." 692 00:34:19,206 --> 00:34:21,587 First time bottom in the technical. 693 00:34:21,587 --> 00:34:23,041 SHE EXHALES 694 00:34:29,096 --> 00:34:31,520 Quarterfinals, and yet nothing is clear. 695 00:34:31,520 --> 00:34:33,539 If anything, after the Signature and Technical, 696 00:34:33,539 --> 00:34:35,032 things are even more muddied. 697 00:34:35,032 --> 00:34:38,140 Candice and Jane have gone top to bottom respectively 698 00:34:38,140 --> 00:34:39,433 over the two challenges. 699 00:34:39,433 --> 00:34:42,865 Candice, she is very apt to do far too much. 700 00:34:42,865 --> 00:34:45,004 Jane did a brilliant pie, 701 00:34:45,004 --> 00:34:47,791 and then she went right down in the Technical. 702 00:34:47,791 --> 00:34:49,769 Then you look at Benjamina and Selasi, 703 00:34:49,769 --> 00:34:51,707 they're the ones for me, in some trouble. 704 00:34:51,707 --> 00:34:53,928 You've got Andrew, he's been the most constant 705 00:34:53,928 --> 00:34:55,179 over the two challenges, 706 00:34:55,179 --> 00:34:57,641 and the other four, it could be any one of them, really. 707 00:34:57,641 --> 00:34:59,581 In the Bake Off, you've got to be consistent. 708 00:34:59,581 --> 00:35:01,236 What we don't want is to lose somebody 709 00:35:01,236 --> 00:35:02,972 because they had a bad day at the office. 710 00:35:02,972 --> 00:35:04,425 Which sometimes happens. 711 00:35:08,262 --> 00:35:11,329 Morning, bakers. For today's Showstopper Challenge, 712 00:35:11,329 --> 00:35:15,610 Paul and Mary would love you to make a marzipan centrepiece, 713 00:35:15,610 --> 00:35:17,749 which the Tudors called a "marchpane", 714 00:35:17,749 --> 00:35:20,130 and was the favourite of Tudor banquets 715 00:35:20,130 --> 00:35:21,787 until Sir Walter Raleigh came along 716 00:35:21,787 --> 00:35:24,169 and invented the cheesy tear-and-share. 717 00:35:24,169 --> 00:35:27,602 Your marzipan must be made from scratch. 718 00:35:27,602 --> 00:35:30,912 It should be 3-D and entirely edible. 719 00:35:30,912 --> 00:35:33,899 - You've got... - Three-and-a-half hours, my lovely bakers. 720 00:35:33,899 --> 00:35:35,716 - So, on your marchpanes... - Get set. 721 00:35:35,716 --> 00:35:37,250 BOTH: Bake. 722 00:35:38,542 --> 00:35:41,975 I'm nervous about this one. Time is ruthlessly against me. 723 00:35:41,975 --> 00:35:44,922 These guys are really good so I need to, sort of, step up. 724 00:35:44,922 --> 00:35:47,546 Haven't got the best feeling about it. 725 00:35:47,546 --> 00:35:48,677 Could be my last bake. 726 00:35:48,677 --> 00:35:50,857 Just a bit nervous, I think, this morning. 727 00:35:50,857 --> 00:35:54,168 What we're asking the bakers to do is really go to town on marzipan. 728 00:35:54,168 --> 00:35:57,721 I want to see detail. There is two different types of marzipan. 729 00:35:57,721 --> 00:35:59,780 The marchpane in Tudor era was often baked, 730 00:35:59,780 --> 00:36:02,202 so it was quite brittle, almost like a biscuit. 731 00:36:02,202 --> 00:36:03,575 Later on an egg was added, 732 00:36:03,575 --> 00:36:05,877 the marzipan we use nowadays, it's much softer. 733 00:36:05,877 --> 00:36:10,036 They have got to make a marzipan so that it keeps its shape, 734 00:36:10,036 --> 00:36:13,951 and make a spectacular centrepiece from it. 735 00:36:13,951 --> 00:36:15,849 The Tudors loved their feasts. 736 00:36:15,849 --> 00:36:17,828 The more elaborate, the better. 737 00:36:17,828 --> 00:36:19,281 - MEL: - Before the Bake Off, 738 00:36:19,281 --> 00:36:22,188 to find the most elaborate marzipan centrepiece, 739 00:36:22,188 --> 00:36:26,105 you had to gain access to the most exclusive address in Tudor England - 740 00:36:26,105 --> 00:36:28,405 Hampton Court Palace. 741 00:36:28,405 --> 00:36:32,283 By the time Queen Elizabeth I came to the throne in 1558, 742 00:36:32,283 --> 00:36:35,189 sugar was the must-have status symbol. 743 00:36:35,189 --> 00:36:38,097 It cost a fortune, and to show off their wealth, 744 00:36:38,097 --> 00:36:41,488 Tudor aristocrats created what they called banquets, 745 00:36:41,488 --> 00:36:45,445 a feast of only sugared delicacies. 746 00:36:45,445 --> 00:36:48,594 You knew you had made it at court if you were invited to a banquet. 747 00:36:48,594 --> 00:36:50,087 So it was the inner sanctum... 748 00:36:50,087 --> 00:36:51,703 - Absolutely. - ..of the Royals? 749 00:36:51,703 --> 00:36:55,256 All of the closest favourites of the king and queen 750 00:36:55,256 --> 00:36:57,516 would be invited to dine at a banquet. 751 00:36:57,516 --> 00:37:01,231 The peak of these exclusive gatherings was marchpane, 752 00:37:01,231 --> 00:37:03,169 the original name for marzipan. 753 00:37:03,169 --> 00:37:06,077 Formed into decorative plates or elaborate sculptures, 754 00:37:06,077 --> 00:37:08,539 these enormously expensive desserts 755 00:37:08,539 --> 00:37:11,204 became a firm favourite with Elizabeth I. 756 00:37:11,204 --> 00:37:13,869 All of Elizabeth's suitors knew very well 757 00:37:13,869 --> 00:37:16,372 that the way to her heart was through sugar. 758 00:37:16,372 --> 00:37:20,248 They would craft amazing marchpanes for her. 759 00:37:20,248 --> 00:37:22,752 They would let their imagination go wild, 760 00:37:22,752 --> 00:37:26,951 they would make fantastical beasts, dragons, mermaids, 761 00:37:26,951 --> 00:37:28,888 all kinds of creatures. 762 00:37:28,888 --> 00:37:32,078 One of the grandest ever made came courtesy of Robert Dudley, 763 00:37:32,078 --> 00:37:34,743 Earl of Leicester. Determined to win her heart, 764 00:37:34,743 --> 00:37:38,458 he presented Elizabeth with a giant marchpane replica 765 00:37:38,458 --> 00:37:39,668 of his own castle, 766 00:37:39,668 --> 00:37:42,092 but Dudley's advances clearly weren't sweet enough, 767 00:37:42,092 --> 00:37:44,433 as our Virgin Queen never married. 768 00:37:46,855 --> 00:37:50,570 But who can win the hearts of Paul and Mary in the Tudor Showstopper 769 00:37:50,570 --> 00:37:52,144 and book a place in the semifinal? 770 00:37:52,144 --> 00:37:55,092 So, I'm just starting with my spiced apple cake. 771 00:37:55,092 --> 00:37:58,524 For my marchpane, I'm attempting a Tudor garden 772 00:37:58,524 --> 00:38:00,946 and, like, a little maze. "Maze." 773 00:38:00,946 --> 00:38:03,975 As well as perfecting her spiced apple cake base, 774 00:38:03,975 --> 00:38:07,285 Benjamina's place in the semifinal could rest on her 775 00:38:07,285 --> 00:38:08,820 getting through her maze, 776 00:38:08,820 --> 00:38:12,090 her green marzipan grass and tree fashioned from puffed rice, 777 00:38:12,090 --> 00:38:14,189 ganache, and melted marshmallows. 778 00:38:15,724 --> 00:38:17,097 You are having a maze, 779 00:38:17,097 --> 00:38:19,842 and we will see how to get there if we look over the top. 780 00:38:19,842 --> 00:38:21,578 Not a complicated maze. 781 00:38:21,578 --> 00:38:24,929 - Oh. - Is it just like a road? 782 00:38:24,929 --> 00:38:26,948 - It's not complicated! - Thank you. 783 00:38:27,957 --> 00:38:29,412 I'm just grinding up some more nuts, 784 00:38:29,412 --> 00:38:31,269 I don't want great lumps cos in a genoise, 785 00:38:31,269 --> 00:38:32,600 they'll fall down to the bottom. 786 00:38:32,600 --> 00:38:34,215 You want it to be as light as possible. 787 00:38:34,215 --> 00:38:36,155 After a difficult Technical Challenge, 788 00:38:36,155 --> 00:38:38,617 Jane is making a walnut genoise sponge 789 00:38:38,617 --> 00:38:42,411 covered with an intricate marzipan design of swans and roses. 790 00:38:42,411 --> 00:38:44,511 I have chosen a swan theme. 791 00:38:44,511 --> 00:38:46,126 I am doing this design. 792 00:38:46,126 --> 00:38:48,670 It's going to be fascinating. There's a lot of detail on that. 793 00:38:48,670 --> 00:38:50,246 There's quite a lot of detail on that. 794 00:38:50,246 --> 00:38:52,425 - It's going to be fiddly. - Yeah. 795 00:38:52,425 --> 00:38:54,323 So I've gone for slightly Tudor flavours. 796 00:38:54,323 --> 00:38:58,118 Honey, currants, ginger, so a bit of spice and dried fruit, 797 00:38:58,118 --> 00:38:59,652 not totally off-period. 798 00:38:59,652 --> 00:39:01,792 Andrew's authentic Tudor flavours 799 00:39:01,792 --> 00:39:05,426 will be guarded by marzipan Tudor knights on horseback, 800 00:39:05,426 --> 00:39:07,485 complete with jousting poles. 801 00:39:07,485 --> 00:39:09,221 This is going to be at the head of the table, 802 00:39:09,221 --> 00:39:10,472 it's got to look bang-on. 803 00:39:10,472 --> 00:39:11,685 Right, going in. 804 00:39:12,977 --> 00:39:15,560 To give themselves as much time as possible to perfect 805 00:39:15,560 --> 00:39:17,255 a spectacular display, 806 00:39:17,255 --> 00:39:21,374 everyone's cakes need to begin baking as soon as possible. 807 00:39:21,374 --> 00:39:24,805 But Selasi still needs to make one final ingredient. 808 00:39:24,805 --> 00:39:28,844 I am making simnel cake, which is a fruitcake 809 00:39:28,844 --> 00:39:30,903 with marzipan in the middle. 810 00:39:30,903 --> 00:39:34,860 Selasi's cake of brandy-soaked fruit will be surrounded 811 00:39:34,860 --> 00:39:37,120 by a fortress of marzipan walls. 812 00:39:37,120 --> 00:39:40,876 His design should be a show-stopping Tudor history lesson. 813 00:39:40,876 --> 00:39:43,863 The six eyes represent the six wives of Henry VIII. 814 00:39:43,863 --> 00:39:48,345 - Very good. - With the crowns there in the centre, I'm making a sword, 815 00:39:48,345 --> 00:39:50,848 and then the sword will be sticking in the middle 816 00:39:50,848 --> 00:39:52,987 which represents the Battle of Bosworth Fields. 817 00:39:52,987 --> 00:39:55,330 - Wow. - You have thought this a lot out, haven't you? 818 00:39:55,330 --> 00:39:57,994 Now, are you putting a glaze on here, or...? 819 00:39:57,994 --> 00:40:00,781 Yeah, I'm going to make a kirsch and icing sugar glaze. 820 00:40:00,781 --> 00:40:03,283 You like a bit of alcohol in your things, don't you? 821 00:40:03,283 --> 00:40:04,898 Um...I don't mind alcohol. 822 00:40:06,876 --> 00:40:09,421 The main ingredients, for all forms of marzipan, 823 00:40:09,421 --> 00:40:11,843 are ground almonds and sugar. 824 00:40:11,843 --> 00:40:14,347 - A lot of sugar. - Modern marzipan is even richer, 825 00:40:14,347 --> 00:40:17,132 with more sugar and the addition of an egg. 826 00:40:17,132 --> 00:40:19,231 I did try doing all this with marchpane, 827 00:40:19,231 --> 00:40:23,189 but some of my stuff is quite intricate and it kept cracking. 828 00:40:23,189 --> 00:40:26,661 That's the modern-day marzipan with eggs in it. 829 00:40:26,661 --> 00:40:28,761 Selasi and Candice are the only bakers 830 00:40:28,761 --> 00:40:31,991 using both modern and traditional marzipan. 831 00:40:31,991 --> 00:40:34,251 I am making a peacock. 832 00:40:34,251 --> 00:40:37,805 As soon as I heard about the Tudors, I thought, "Well, peacock", 833 00:40:37,805 --> 00:40:40,752 and then I kind of thought about a current TV programme 834 00:40:40,752 --> 00:40:42,207 I quite like at the moment. 835 00:40:42,207 --> 00:40:44,991 - Does it have something to do with thrones? - It might. - And games? 836 00:40:44,991 --> 00:40:46,324 Yes. 837 00:40:46,324 --> 00:40:47,939 The body of Candice's peacock 838 00:40:47,939 --> 00:40:49,958 will feature four multicoloured sponges 839 00:40:49,958 --> 00:40:51,129 flavoured with orange, 840 00:40:51,129 --> 00:40:53,107 with a hidden surprise in the centre, 841 00:40:53,107 --> 00:40:55,246 and covered in marbled marzipan. 842 00:40:55,246 --> 00:40:58,598 The peacock's head and neck will be made from puffed rice and chocolate, 843 00:40:58,598 --> 00:41:02,030 and its tail will be made of three flavours of marchpane. 844 00:41:02,030 --> 00:41:04,776 I've got a lemon one, and then a more traditional rose water, 845 00:41:04,776 --> 00:41:06,269 and a mint one. 846 00:41:06,269 --> 00:41:07,924 Have you had a little practice of this? 847 00:41:07,924 --> 00:41:09,499 I've made a lot of peacocks, Mary. 848 00:41:09,499 --> 00:41:11,397 Have you had a lot of banquets at home? 849 00:41:11,397 --> 00:41:14,385 "What are we having her breakfast?" "We're having peacock again." 850 00:41:14,385 --> 00:41:16,726 "What are we having for lunch?" "Peacock tail today." 851 00:41:16,726 --> 00:41:18,584 Peacock sarnies. 852 00:41:18,584 --> 00:41:21,329 - MEL: - To be able to craft their Tudor marzipan, 853 00:41:21,329 --> 00:41:23,065 consistency is crucial. 854 00:41:23,065 --> 00:41:26,740 Too dry and it'll crack, too wet and it won't hold its shape. 855 00:41:26,740 --> 00:41:29,566 The amount of liquid added can have a dramatic effect 856 00:41:29,566 --> 00:41:31,464 on their finished Showstopper. 857 00:41:32,756 --> 00:41:35,340 Six. Let's give it a bit more alcohol, seven. 858 00:41:35,340 --> 00:41:37,277 I want to be able to roll it out and for it to cut 859 00:41:37,277 --> 00:41:39,418 so it does need to be able to stick together. 860 00:41:39,418 --> 00:41:41,639 Never really made a marchpane so I don't know. 861 00:41:41,639 --> 00:41:43,899 I practised without knowing what they are looking for. 862 00:41:43,899 --> 00:41:45,475 Just adding a tiny bit more water. 863 00:41:45,475 --> 00:41:47,937 Marchpane can be a bit more crumbly than marzipan. 864 00:41:47,937 --> 00:41:50,561 I'm quite happy with that, that'll do. 865 00:41:50,561 --> 00:41:52,419 TIMER SOUNDS 866 00:41:52,419 --> 00:41:53,792 That went quick. 867 00:41:57,546 --> 00:42:00,171 If the bakers are happy with their sponges... 868 00:42:00,171 --> 00:42:01,301 That looks done. 869 00:42:02,392 --> 00:42:04,329 They're nice and light. 870 00:42:04,329 --> 00:42:08,327 And green. And yellow. 871 00:42:08,327 --> 00:42:12,121 ..show-stopping marzipan construction can begin. 872 00:42:12,121 --> 00:42:16,159 It is supposed to look like a hedge. I don't know, it looks like a snake. 873 00:42:16,159 --> 00:42:17,249 Crackage. 874 00:42:21,206 --> 00:42:25,163 I went and bought a toy horse then cast my own moulds from it. 875 00:42:25,163 --> 00:42:28,554 Try and make sure you get it in to all the detail of the horse. 876 00:42:32,713 --> 00:42:36,186 My nephew, when he saw me doing this, 877 00:42:36,186 --> 00:42:38,204 "Can I play with the Play-Doh?" 878 00:42:38,204 --> 00:42:40,222 Pretty happy with how it looks at the moment. 879 00:42:40,222 --> 00:42:41,798 I'm making weapons. 880 00:42:41,798 --> 00:42:45,835 Home-made template, it is made from a plastic chopping board. 881 00:42:45,835 --> 00:42:48,662 It's a bit drier, compared to the marzipan. 882 00:42:48,662 --> 00:42:49,712 And it's cracking. 883 00:42:51,690 --> 00:42:53,950 - Looks like a hedge, doesn't it? - Yeah, looks great. 884 00:42:53,950 --> 00:42:56,656 If Anne of Cleves was running down this bit here, 885 00:42:56,656 --> 00:42:59,361 she'd suddenly find herself out in the open again. 886 00:42:59,361 --> 00:43:01,581 - THEY LAUGH - I'm sorry to say, 887 00:43:01,581 --> 00:43:03,561 it's the easiest maze I've ever seen. 888 00:43:03,561 --> 00:43:05,215 - But don't let that put you off. - Exactly. 889 00:43:06,386 --> 00:43:08,687 Time to see how the horses have come out. 890 00:43:10,546 --> 00:43:13,250 Pretty pleased with that. Right, now we're going to grill them. 891 00:43:13,250 --> 00:43:17,652 In Tudor times, marchpane would be baked in an oven until it was firm. 892 00:43:17,652 --> 00:43:19,549 150, very low heat. 893 00:43:19,549 --> 00:43:21,688 I'm baking it cos it needs to be strong. 894 00:43:21,688 --> 00:43:24,798 But while eggless marchpane risks becoming too brittle in the heat... 895 00:43:24,798 --> 00:43:28,028 Have to really keep an eye on this. 896 00:43:28,028 --> 00:43:31,783 ..softer modern marzipan can begin to melt and expand. 897 00:43:31,783 --> 00:43:33,842 I don't want to leave it under there too long 898 00:43:33,842 --> 00:43:36,304 cos they really go out of shape once they're grilled. 899 00:43:37,355 --> 00:43:39,494 You only need about ten minutes. 900 00:43:39,494 --> 00:43:40,988 A fraction too long in the heat 901 00:43:40,988 --> 00:43:44,299 and all the careful shaping and sculpting could be ruined. 902 00:43:50,153 --> 00:43:53,424 I think this is the most intense grilling I've ever done. 903 00:44:01,175 --> 00:44:03,033 Oh, I just lost the tip. 904 00:44:08,079 --> 00:44:10,462 Grilled marzipan goes so out of shape. 905 00:44:12,965 --> 00:44:16,356 Closed up a bit, which is a shame. 906 00:44:16,356 --> 00:44:18,740 It's soft - better let that firm up. 907 00:44:20,112 --> 00:44:23,059 I broke it. I'm making another crown. 908 00:44:24,754 --> 00:44:26,935 Bakers, hate to be a march-pain in the backside, 909 00:44:26,935 --> 00:44:28,671 but you've only got one hour. 910 00:44:28,671 --> 00:44:30,488 I have got a lot to do. 911 00:44:33,113 --> 00:44:34,486 Just leave that to cool. 912 00:44:37,916 --> 00:44:39,330 This is a surprise. 913 00:44:39,330 --> 00:44:41,552 Inside, I'm going to fill with blueberries. 914 00:44:43,933 --> 00:44:45,911 Andrew, is that going spare? 915 00:44:45,911 --> 00:44:48,253 That is going spare, there's quite a lot of excess. 916 00:44:48,253 --> 00:44:50,595 That's great. In my world, I don't call it excess - 917 00:44:50,595 --> 00:44:51,886 I call it breakfast. 918 00:44:55,036 --> 00:44:56,893 That looks a bit hard, that marzipan. 919 00:44:56,893 --> 00:44:58,468 Oh, no, that's wood. I do apologise. 920 00:45:00,405 --> 00:45:01,658 It's supposed to sit on top. 921 00:45:02,708 --> 00:45:04,323 People don't know this about me, 922 00:45:04,323 --> 00:45:06,503 but I am Britain's third-best peacock impersonator. 923 00:45:06,503 --> 00:45:07,552 I see. OK. 924 00:45:07,552 --> 00:45:10,016 SUE IMPERSONATES A PEACOCK 925 00:45:10,016 --> 00:45:11,510 That's a very good peacock. 926 00:45:13,367 --> 00:45:16,233 It's going to be covered in the maze, 927 00:45:16,233 --> 00:45:18,535 so you're not going to see these cracks. 928 00:45:19,786 --> 00:45:22,855 Not great for time, quite behind where I'd like to be. 929 00:45:24,591 --> 00:45:27,780 Yeah, my marchpane centrepiece is going to be so bling. 930 00:45:38,763 --> 00:45:40,216 Sorry, that's ruined. 931 00:45:40,216 --> 00:45:41,549 I've got some spare. 932 00:45:47,766 --> 00:45:49,625 Peacocks were a thing in Tudor times, 933 00:45:49,625 --> 00:45:52,571 so I'm bang-on the Tudor trend, there. 934 00:45:54,146 --> 00:45:56,487 Whoa! What was that? 935 00:45:56,487 --> 00:45:59,274 Just putting these little filler bits in just to try and tidy it up 936 00:45:59,274 --> 00:46:00,929 slightly because it's a bit messy. 937 00:46:00,929 --> 00:46:03,351 I don't think Mary is going to want to see any cracks. 938 00:46:03,351 --> 00:46:06,097 Making up my mix to make my head. 939 00:46:08,883 --> 00:46:12,113 It's coming together. It is. 940 00:46:16,594 --> 00:46:20,592 Now, tree. Marshmallows, melt faster. 941 00:46:20,592 --> 00:46:23,337 Painful amount to do. 942 00:46:23,337 --> 00:46:27,294 I'm so glad I've got time to go nuts with the decorating. 943 00:46:28,627 --> 00:46:29,919 Right... 944 00:46:35,329 --> 00:46:36,741 I need to make a caramel. 945 00:46:38,923 --> 00:46:40,982 Get my caramel jousting thing done. 946 00:46:40,982 --> 00:46:43,000 This is going to be the trunk of the tree. 947 00:46:43,000 --> 00:46:46,150 It has fallen sometimes at home. It sets really firm. 948 00:46:47,603 --> 00:46:51,035 The caramel's crystallising. So annoying. 949 00:46:55,799 --> 00:46:58,464 I just don't like this grilled stuff. 950 00:46:58,464 --> 00:46:59,757 Hey-ho. 951 00:46:59,757 --> 00:47:01,977 That's really annoying me now. 952 00:47:01,977 --> 00:47:03,430 I'm already on my second one. 953 00:47:03,430 --> 00:47:05,731 Hi, Mel. Exceedingly frustrating, this. 954 00:47:05,731 --> 00:47:07,992 OK, do it again, love. Do it again. 955 00:47:09,244 --> 00:47:10,819 Run, run, run. 956 00:47:10,819 --> 00:47:13,807 Please, this time, really need this to work. 957 00:47:16,027 --> 00:47:19,459 Bakers, I don't want to cause you march-pain, 958 00:47:19,459 --> 00:47:22,568 but you have got 15 minutes left. 959 00:47:22,568 --> 00:47:24,103 I'm just going to put some roses on, 960 00:47:24,103 --> 00:47:27,170 and then it's a matter of tarting it up. 961 00:47:32,823 --> 00:47:34,236 Don't tell me it's stuck. 962 00:47:34,236 --> 00:47:36,659 Good control, there we go, there she blows. 963 00:47:36,659 --> 00:47:38,032 Well done, my love. 964 00:47:41,059 --> 00:47:44,734 Going to blowtorch it. Haven't got time to grill it. 965 00:47:52,648 --> 00:47:54,868 A little bit burnt - that can be hidden. 966 00:47:56,241 --> 00:47:58,663 Come on, this is my last chance to get it right. 967 00:48:06,416 --> 00:48:09,646 It can be a bit tight but it's got to go in the middle. 968 00:48:09,646 --> 00:48:11,181 Let's hope this stands. 969 00:48:18,367 --> 00:48:20,668 We're so nearly there with the caramel. 970 00:48:20,668 --> 00:48:21,839 Just got, like, two minutes. 971 00:48:25,635 --> 00:48:28,258 Come on, dry. They don't look great. 972 00:48:28,258 --> 00:48:30,763 I need to just press on, press on, press on. 973 00:48:38,514 --> 00:48:40,008 Can't do it without roses. 974 00:48:40,008 --> 00:48:41,946 So just going to go for it, really. 975 00:48:41,946 --> 00:48:43,924 HE SIGHS 976 00:48:51,312 --> 00:48:53,009 OK, bakers, time is up. 977 00:48:54,462 --> 00:48:57,974 If you'd like to move your magnificent marzipan centrepieces 978 00:48:57,974 --> 00:48:59,792 to the end of your benches. 979 00:49:15,054 --> 00:49:17,880 - Love that stand. MEL: - Well done, Jane. 980 00:49:17,880 --> 00:49:21,797 - MARY: - Jane, looking at it from the top, it looks very Tudor. 981 00:49:21,797 --> 00:49:25,349 I love your swans, the whole decoration is very good. 982 00:49:25,349 --> 00:49:27,086 I think it looks very neat. 983 00:49:27,086 --> 00:49:29,832 I think you've lost your way slightly on these pieces here. 984 00:49:29,832 --> 00:49:33,425 - I found, when I grilled them, they really melted. - Yeah. 985 00:49:33,425 --> 00:49:34,918 - MEL: - Going to be delicious. 986 00:49:36,978 --> 00:49:40,531 That held together well, good bit of marzipan all the way down, 987 00:49:40,531 --> 00:49:42,024 sponge looks good. 988 00:49:50,140 --> 00:49:52,037 Wow. 989 00:49:52,037 --> 00:49:53,491 The sponge is so delicate. 990 00:49:53,491 --> 00:49:56,600 You chose quite a difficult sponge, and adding ground nuts, 991 00:49:56,600 --> 00:49:59,830 it could easily lose its volume, and it's kept its volume. 992 00:49:59,830 --> 00:50:03,505 - It's very good. - With the marzipan as well, it tastes amazing. 993 00:50:03,505 --> 00:50:05,684 - Oh, thank you! - I really like it. 994 00:50:05,684 --> 00:50:07,219 Even with the weight of the marzipan, 995 00:50:07,219 --> 00:50:08,915 the weight of the decoration on it as well, 996 00:50:08,915 --> 00:50:10,732 - it's kept its shape. - Very nice. - Well done. 997 00:50:10,732 --> 00:50:13,800 - Thank you. Thank you very much. - MEL: - Well done, Jane. 998 00:50:27,406 --> 00:50:29,222 The idea is good. 999 00:50:29,222 --> 00:50:30,919 Jousting pole. 1000 00:50:30,919 --> 00:50:33,261 Really, that should have gone on the hand, on the edge. 1001 00:50:33,261 --> 00:50:35,239 I like the horses, I think the horses are good. 1002 00:50:35,239 --> 00:50:37,621 It's a little bit on the clumsy side. 1003 00:50:37,621 --> 00:50:41,982 Round the back here, the marzipan is beginning to drop, 1004 00:50:41,982 --> 00:50:44,566 and it's not quite finished at the bottom. 1005 00:50:48,523 --> 00:50:50,744 What you don't want is just a whole load of currants 1006 00:50:50,744 --> 00:50:52,641 sitting at the bottom - I don't like that, 1007 00:50:52,641 --> 00:50:54,418 but the sponge is well cooked. 1008 00:50:59,747 --> 00:51:01,645 The honey comes through very strongly, 1009 00:51:01,645 --> 00:51:02,896 more than the ginger. 1010 00:51:02,896 --> 00:51:04,147 It's a very good sponge 1011 00:51:04,147 --> 00:51:06,046 and the marzipan is a good flavour. 1012 00:51:06,046 --> 00:51:09,033 It's a shame all the currants fell down to the bottom. 1013 00:51:09,033 --> 00:51:11,416 The texture of your marzipan is good, though. 1014 00:51:11,416 --> 00:51:12,829 It's got a good flavour. 1015 00:51:21,106 --> 00:51:24,134 You promised us we were getting a maze, we've got a maze. 1016 00:51:24,134 --> 00:51:25,830 It's quite simplistic. 1017 00:51:25,830 --> 00:51:28,737 What you could have done was make sure that the maze was thinner. 1018 00:51:28,737 --> 00:51:31,966 - It's a bit thick. - Yeah, it puffed up when it baked. 1019 00:51:31,966 --> 00:51:34,349 You'd have to be very thin to get through that maze. 1020 00:51:34,349 --> 00:51:35,682 Absolutely. Right... 1021 00:51:48,723 --> 00:51:50,701 The marzipan tastes nice. 1022 00:51:50,701 --> 00:51:53,042 It could've done with being bonded to the top of it. 1023 00:51:53,042 --> 00:51:55,627 It should really hold together as we cut through it. 1024 00:51:55,627 --> 00:51:59,623 Your marzipan that you've actually coated the cake with is very good. 1025 00:51:59,623 --> 00:52:02,289 - It's very thin. - The cake feels quite doughy. 1026 00:52:02,289 --> 00:52:06,527 It is difficult to make an apple cake that isn't heavy, 1027 00:52:06,527 --> 00:52:09,597 because you've got quite a high proportion of apple in here, 1028 00:52:09,597 --> 00:52:13,069 - therefore it does make it rather close-textured. - Thank you. 1029 00:52:28,493 --> 00:52:29,946 Wow. 1030 00:52:29,946 --> 00:52:33,580 Incredible work and to incorporate so much marzipan. 1031 00:52:33,580 --> 00:52:35,115 I just hope it tastes good. 1032 00:52:41,331 --> 00:52:43,754 Aw! Proper surprise! 1033 00:52:43,754 --> 00:52:45,975 Proper Tudor surprise. 1034 00:52:45,975 --> 00:52:47,306 Full of blueberries. 1035 00:52:52,394 --> 00:52:54,170 The taste of the orange sponge is very good. 1036 00:52:54,170 --> 00:52:56,634 - Thank you. - You've really cracked it, 1037 00:52:56,634 --> 00:52:59,540 we've got even amount of sponges all the way up. 1038 00:52:59,540 --> 00:53:01,236 They're all peacock colours. 1039 00:53:01,236 --> 00:53:02,891 I want to try the tails. 1040 00:53:02,891 --> 00:53:06,567 That's the lemon. I take it this is mint. 1041 00:53:06,567 --> 00:53:08,504 Got the lemon. 1042 00:53:08,504 --> 00:53:10,362 I've got the mint as well. 1043 00:53:10,362 --> 00:53:13,026 As a challenge, you've ticked all the boxes and then some. 1044 00:53:13,026 --> 00:53:14,480 Exceptional. 1045 00:53:30,024 --> 00:53:31,640 I quite like the idea of the crown, 1046 00:53:31,640 --> 00:53:33,699 I think you could have done more with the inside, 1047 00:53:33,699 --> 00:53:36,120 cos that's the focus bit - when you get closer to the cake, 1048 00:53:36,120 --> 00:53:38,100 that's what you look at and it looks a bit of a mess. 1049 00:53:38,100 --> 00:53:42,863 It looks a little bit crumbly and hasn't got quite enough colour. 1050 00:53:42,863 --> 00:53:45,166 Let's have a look. Take that side off... 1051 00:53:51,866 --> 00:53:55,502 The cake, it could do with just a little longer baking 1052 00:53:55,502 --> 00:53:57,843 and a little lower temperature in the oven, 1053 00:53:57,843 --> 00:54:01,195 and just as I expected, the marzipan in the middle melts. 1054 00:54:01,195 --> 00:54:02,648 It's a beautiful flavour. 1055 00:54:02,648 --> 00:54:04,465 This is the other marzipan that you have... 1056 00:54:04,465 --> 00:54:06,726 - Which is baked, yeah. - Which is baked. 1057 00:54:06,726 --> 00:54:08,179 - MEL: - Oh, nice. 1058 00:54:12,337 --> 00:54:14,316 - MARY: - Lovely. More like a biscuit. 1059 00:54:14,316 --> 00:54:16,052 I think it is a good crown, 1060 00:54:16,052 --> 00:54:19,241 - I just think the inside is a bit messy. - Thank you. 1061 00:54:29,578 --> 00:54:32,445 The person we thought was far ahead at the start of this challenge, 1062 00:54:32,445 --> 00:54:34,666 Andrew, you were a little underwhelmed by the finish, 1063 00:54:34,666 --> 00:54:35,837 weren't you, Mary? 1064 00:54:35,837 --> 00:54:37,573 He came in with flying colours, 1065 00:54:37,573 --> 00:54:40,680 but he's gone back with this cake here. 1066 00:54:40,680 --> 00:54:42,458 Who do you think has done really well? 1067 00:54:42,458 --> 00:54:44,921 I thought that this wonderful peacock, 1068 00:54:44,921 --> 00:54:47,262 the detail, showed great skill. 1069 00:54:47,262 --> 00:54:50,331 There's one person that has stepped up again, and that's Jane. 1070 00:54:50,331 --> 00:54:53,076 The flavour of the genoise and the coffee inside there, 1071 00:54:53,076 --> 00:54:55,742 blended with the marzipan, was delicious. 1072 00:54:55,742 --> 00:54:57,800 Coming into the last challenge, though, 1073 00:54:57,800 --> 00:55:00,627 Benjamina and Selasi were almost neck and neck, 1074 00:55:00,627 --> 00:55:03,251 and really, I have seen better from both of them. 1075 00:55:03,251 --> 00:55:05,390 Do you still think it is between Benjamina and Selasi 1076 00:55:05,390 --> 00:55:07,652 - as to who will leave this week? - Absolutely. 1077 00:55:07,652 --> 00:55:10,276 Do you know who it's going to be between the two of them? 1078 00:55:10,276 --> 00:55:11,649 Yeah, I think so. 1079 00:55:25,861 --> 00:55:28,284 Bakers, I get the fun job today. 1080 00:55:28,284 --> 00:55:33,533 I get to announce who has won the accolade of Star Baker. 1081 00:55:33,533 --> 00:55:37,813 It takes an awful lot of gumption to go TU-DOR top of the class. 1082 00:55:37,813 --> 00:55:41,607 Today's Star Baker is someone who put on a wonderful display, 1083 00:55:41,607 --> 00:55:42,778 so give a big... 1084 00:55:42,778 --> 00:55:44,435 SUE IMMITATES A PEACOCK 1085 00:55:44,435 --> 00:55:46,493 ..for Candice! Well done. 1086 00:55:49,925 --> 00:55:53,518 I genuinely wish that I could sneak all five of you 1087 00:55:53,518 --> 00:55:55,698 into next week's semifinal. 1088 00:55:55,698 --> 00:55:58,364 You know that we can't, somebody has to leave today, 1089 00:55:58,364 --> 00:56:02,683 and I'm very, very sad to say that the person leaving is... 1090 00:56:14,594 --> 00:56:17,663 ..Benjamina. I'm so sorry to see you go. 1091 00:56:17,663 --> 00:56:19,359 We'll really miss you, darling. 1092 00:56:19,359 --> 00:56:21,741 It's been a sheer joy having you. 1093 00:56:21,741 --> 00:56:24,325 - Has it? - Well done, Andrew. 1094 00:56:24,325 --> 00:56:26,869 - Unlucky, Benjamina. - Thank you, Paul. - Unlucky, my dear. 1095 00:56:26,869 --> 00:56:28,564 I know, it was... 1096 00:56:30,381 --> 00:56:33,612 Benjamina just said to me now, "It wasn't my week." 1097 00:56:33,612 --> 00:56:34,863 I said, "No, it wasn't", 1098 00:56:34,863 --> 00:56:36,841 but you can't afford to slip up on Bake Off. 1099 00:56:36,841 --> 00:56:39,830 We've loved having you. Wish we could take you. 1100 00:56:39,830 --> 00:56:41,808 SHE SNIFFS 1101 00:56:43,705 --> 00:56:45,320 I knew it, but, yeah. 1102 00:56:46,571 --> 00:56:50,650 I did not expect it to be you, I really didn't. 1103 00:56:50,650 --> 00:56:53,717 Quarterfinalist, I think, once it sinks in, 1104 00:56:53,717 --> 00:56:55,131 it will actually... 1105 00:56:55,131 --> 00:56:56,867 I've done something really, really cool. 1106 00:56:56,867 --> 00:57:00,946 To get this far in itself is an achievement, so I'm really proud. 1107 00:57:02,843 --> 00:57:04,821 Go for it. 1108 00:57:04,821 --> 00:57:06,154 I'm going to keep on baking. 1109 00:57:06,154 --> 00:57:09,424 No marzipan, no Tudor ever in my life, oh, my gosh. 1110 00:57:09,424 --> 00:57:11,282 But it's so much fun being in there, 1111 00:57:11,282 --> 00:57:13,623 and it's so much fun baking with everyone. 1112 00:57:13,623 --> 00:57:16,126 So I think that the part I'm going to miss the most. 1113 00:57:16,126 --> 00:57:17,983 It's been really special. 1114 00:57:21,455 --> 00:57:22,708 It's a shame to see her go. 1115 00:57:22,708 --> 00:57:24,444 She's a proper sister to me, actually. 1116 00:57:24,444 --> 00:57:26,946 She's probably the only one that thinks I'm really funny. 1117 00:57:26,946 --> 00:57:29,168 Everyone else thinks I'm not funny at all, so, yeah, 1118 00:57:29,168 --> 00:57:31,711 it's good to have a friend like that! 1119 00:57:31,711 --> 00:57:34,013 I seriously thought I was going, 1120 00:57:34,013 --> 00:57:36,799 I seriously thought this morning on the drive in, 1121 00:57:36,799 --> 00:57:40,755 "That's my last bus ride to the tent." 1122 00:57:42,128 --> 00:57:44,429 I proved a lot with that peacock! 1123 00:57:44,429 --> 00:57:45,923 Who would have thought it? 1124 00:57:45,923 --> 00:57:48,548 Proved a lot with a peacock! But I really did. 1125 00:57:48,548 --> 00:57:52,585 Amazing! Semifinal. Yeah, crikey. 1126 00:57:52,585 --> 00:57:55,089 - Next time... - Bake, bake, bake, bake, bake. 1127 00:57:55,089 --> 00:57:56,582 ..it's the semifinal. 1128 00:57:56,582 --> 00:57:58,844 It's just so empty in here. 1129 00:57:58,844 --> 00:58:01,387 - I have to nail it. - Four bakers... 1130 00:58:01,387 --> 00:58:03,365 I don't think I've been quite as nervous as this. 1131 00:58:03,365 --> 00:58:04,981 ..three patisserie challenges... 1132 00:58:04,981 --> 00:58:06,232 You've got away with this. 1133 00:58:06,232 --> 00:58:07,726 ..three chances. 1134 00:58:07,726 --> 00:58:10,471 This is manic, absolutely manic. 1135 00:58:10,471 --> 00:58:13,016 - Better stop cooking. - Come on, sleepy. 1136 00:58:13,016 --> 00:58:14,509 But who will make it to the final... 1137 00:58:14,509 --> 00:58:16,528 Selasi, are you scared for the first time? 1138 00:58:16,528 --> 00:58:17,660 Yeah. 1139 00:58:17,660 --> 00:58:19,557 ..of The Great British Bake Off?