Original subtitles

GBBO.S08E08.Forgotten.Bakes.Week.srt

Hey, Sandi, look, I've been baking. I'm not sure I've totally nailed it.

I put them in the oven and forgot about them. That's brilliant! Is it?

Yeah, it's the theme of the week, Forgotten Bakes.

Sometimes it's like I'm working on a psychic level.

Yeah, that's certainly one explanation.

I've got to go, I've left the bath running.

Welcome to The Great British Bake-Off.

NARRATOR: Last time... One more toss and then I'm done.

..there was an Italian heat wave... Ah!

..Sophie and Liam impressed with their creativity...

It's just amazing to look at.

..but Steven had the style AND substance...

I think you could sell them in any pastry shop in Italy.

..landing his third Star Baker title.

Stacey and Kate were stretched out of shape...

Absolute disaster.

..but it was Yan who unravelled...

Oh, no lamination. ..and we had to say arrivederci.

A totally wonderful adventure.

Thank you so much. SANDI: This time...

Don't leak. Don't leak, don't leak.

..it's a blast from the past with Forgotten Bakes...

Who has ever have heard of this before?

A sweet and savoury signature...

I've literally dropped a clanger!

..a traditional technical tart...

It's raw. ..and a grand Victorian show stopper...

Don't drop it... That demands...

the utmost finesse.

The quarterfinals are here. The competition is on now.

It's quite intense.

Final five!

It's very exciting.

I can't actually believe I'm still here. It's great.

It's a bit weird, you're like, "Oh, my God, where is everyone?"

It feels different now, it's going to be a lot harder.

We know what's riding on how we perform on each bake, and yeah,

I think everyone's feeling it now.

Over the next few days, I just need to be consistent.

Just bang out three good bakes,

and I should be fine.

Let's see what happens, innit?

Morning, bakers. This week is all about Forgotten Bakes.

It's those classic creations of the past, which lately may have been,

I don't know, overlooked.

For your Signature Challenge,

Prue and Paul would love you to make a Bedfordshire clanger.

It's a bit like a Cornish pasty,

except this was for a farm worker's lunch as opposed to a tin miner's

lunch. Made from suet pastry, your clanger should be sweet at one end,

savoury at the other, with a sneaky pastry wall dividing the two,

assembled by a tiny pastry builder called Neville.

You worry me. The judges would like your 2017 take on this traditional

recipe. Any flavours that you like,

you've got two hours to make four Bedfordshire clangers.

On your marks. Get set. Bake.

Clanger's a weird name.

The clanger.

This is not the kind of baking I like to do.

No, I'm not really into making clangers, no.

Conceptually, I think it works really well.

You know, the savoury and the sweet, your entire meal in one.

I suppose it's a bit like aeroplane food.

Just got to deliver on this, haven't I? Not drop any clangers.

I'm here all week!

PRUE: The clanger is a bit like a Cornish pasty,

except it's long and thin

and sausage-shaped because it has to contain two fillings.

One of the dangers is getting the fillings right

so that they're not too wet and will leak out.

The other danger is trying to overcompensate for that,

and so they'll make their fillings too dry.

You don't want a stodgy clanger.

And the key thing about the clanger is the pastry itself.

It must be made with suet.

If the pastry's too flimsy and it breaks apart,

it indicates you haven't worked the dough enough.

Over-mix, it'll be like rubber

and you'll break your teeth getting into it.

It's finding that balance between the two.

Just rubbing in my butter into my suet,

which is that disgusting-looking thing there that's like baked, like,

worms or something, isn't it?

NOEL: Suet is a fat found around the loins and kidneys of cows and sheep.

That yummy fat!

When used to make pastry,

it creates a soft texture,

firm enough to hold its shape when filled.

It's replacing butter or lard or whatever you decide to use.

I think they originally used it

because it's so much cheaper than butter.

It's quite similar to other pastries, try not to overwork it.

Hello, Steven. Good morning.

So, Bedfordshire clanger...

We're going Mediterranean.

Lots of herbs and spices.

Steven's spicy clangers will be

filled with feta and onion at one end,

and orange blossom baklava at the other.

What sort of colour are you going to get on your pastry?

This colour, this colour, or this colour?

Yeah, there you go. I think a bit more Prue!

Prue!

We are preparing a station for rolling.

Can I sprinkle some? Yeah.

Do you want me to show you how to do it like a baker? Go on, then.

See, you get a pinch, then you just do this.

Obviously, I wasn't going to soil my hands!

Good morning, Liam.

Hi, Liam. So I want to know about your pastry.

I want the pastry to be relatively short, like flaky,

sort of melt-in-the-mouth situation.

But I want it to be robust enough to keep the fillings in.

Liam's pastry will melt away

to reveal flavours inspired by his favourite pizza toppings -

a pesto chicken and mozzarella savoury filling will sit

alongside an apple and plum sweet.

Because it's like pizza-inspired,

I'm doing some dipping sauces as well.

Who has dipping sauces with a pizza?

I do. What? What? You have dipping sauces with pizza!

NOEL: Yeah, you do. Yeah.

Oh, this youth of today!

I know.

This is a modern take, so let's see what it's like.

Traditionally, Bedfordshire clangers had a meat, potato,

and diced veg filling at one end,

with apple and jam at the other.

It's vital the bakers make an equally brilliant sweet and savoury

marriage. It's a really cool concept.

Like, it's just a pasty with a sweet and savoury side.

It's nothing, like, that ground-breaking,

no disrespect, but...

The people of Bedfordshire will be up in arms!

The main bit of cooking is the caramelized onions,

so I've got to get that on ASAP.

I'm going for Camembert, rocket, pine nuts and caramelised onions.

It's kind of a posh take on a cheese and pickle.

Stacey's the only baker using a wet filling in her clangers.

A cinnamon custard will surround the fresh blueberries

and apple of her sweet.

How are you containing that little river of custard?

Well, this particular custard's quite thick.

When it's inside, do you think it will loosen up?

I've had a bit of a leaky clanger issue over the week.

It's been quite stressful, I've got to tell you.

When it's in, I'm walking away from the oven. I don't what to see what's going on in there!

OK, well, good luck, Stacey.

Thank you very much. See you later. Sounds delicious.

I hope so.

Whilst most of the bakers are sticking to familiar flavours,

some are taking inspiration from further afield.

This is the char siu, I love this marinade.

It's got all yummy sauces.

It's got hoi sin, soy sauce,

rice wine vinegar, loads of those cool stuff.

Sophie's char siu marinade will flavour the pork loin

in a savoury filling, which will be

complemented by a banana and pecan praline sweet.

Interesting that you've chosen char siu.

Have you practised this? A couple of times, yeah.

Confident? Yeaaaah.

You do know it's semifinal week next week? I know, I know!

You know, I'm just taking every week as it comes because I don't want to

be disappointed. Hope for the best, expect the worst.

Good luck, Sophie. Thank you very much.

Thank you. Thank you. Good luck, Sophie.

Sophie isn't the only baker giving her clanger an exotic twist.

I really enjoy Mexican food, so it's going to be a Mexican bean burrito.

The Bedfordshire clanger's gone on holiday!

Kate's burrito-inspired clanger will marry her vegetable chilli savoury

filling with a Caribbean banana rice pudding sweet.

I think Sophie's using banana.

Either apple or banana works well.

You don't get too much fluid coming off it.

So yeah, it doesn't surprise me if there's lots of banana and apple doing the rounds.

I haven't had a problem with the clangers leaking in the oven,

but my baklava is quite dry.

There's no fresh fruit in there to burst,

so maybe it was the right thing to do.

Bakers, you are halfway through your Signature Challenge!

Halfway! So as Oasis would say, don't look back in clanger.

That was terrible.

He's getting funnier every week. Have you noticed?

With multiple clangers to be filled, assembled and sealed,

time management in the final hour is crucial.

I think we're ready for action.

It's pastry time.

This is my pastry, which has been rested.

Now, I'm going to start assembling.

Fill it, roll it over, egg wash.

The big thing is no leaking.

I measured it, but it's not precise.

I just measured it so I looked like I know what I'm doing!

You know? All the gear, no idea.

Originally, Bedfordshire clangers

comprised one-third sweet to two-thirds savoury.

Steven is the only baker sticking rigidly to this tradition.

Sweet will sit here and savoury will sit here.

That's so sweet, your little Berlin wall that you've done in the middle.

I was going to say Trump wall, but I don't... Trump wall? Oh, you can say it. Solar-panelled.

It stops the sweet and the savoury melanging in the middle.

God forbid you would have a sweet and savoury melange.

I'm in a bit of a rush.

I need to concentrate on my custard.

Have you started them?

Yeah, yeah. I've got two done already.

They in the oven? No, no, no.

I'm scoring it, just like you would

for bread, cos there is some expansion.

I'm just doing the slashes.

Traditionally, slashes were placed on either end of the clangers to

differentiate between sweet and savoury.

I've got my little pig, that's my pork, and I've got my banana.

You don't want to be tucking into your sweet end

when you want your savoury.

That's my sweet.

I haven't got time, oh, my God, oh, my God!

Right, bakers, half an hour!

Half an hour!

I haven't spent enough time checking they're not going to be leaky.

You're not gonna leak, you're not gonna leak, you're not gonna leak. You'll behave yourself.

Going in, can't wait.

They take about 25 minutes, which is...exactly what I have.

I think one of them's going to leak.

I'm really, really rushing.

They're probably going to get a bit less than they should.

Little bit late, I might say.

Don't leak. Don't leak, don't leak.

Do not leak. Let's just do 15 minutes and see what happens.

Oh! Are you all right?

Let's eat Camembert. Oh, cheese!

Bakers...

IMITATES A CLANGER

What are you doing? I'm being a clanger.

You've got 15 minutes, 15 minutes!

Ooh-oooh!

I can't look.

Oh, oh, there's a bit of browning,

there's a bit of browning.

Do you know what? If they do leak,

but they look all right and they taste all right, then it'll be OK.

One is definitely going to leak.

No leakage so far, so...

They need longer than we've got left.

They're leaking.

They've cracked a bit more than I'd want.

They smell nice, though.

Mine are massive, I've got a huge clanger.

The cheese. I'm very upset about that.

I'm just making my dipping sauces.

It's not cooking, at all.

What temperature are you doing yours at? 240. 240! I'm just hammering it.

Put it on 240? Yeah, yeah, yeah, go.

OK, thank you. Bakers, you have five minutes left, just five minutes!

We've got five minutes!

Oh, my God, they're not going to be done.

Oh, my God, two are leaking!

Oh, three are leaking!

They're all bloody leaking!

Oh, dear. We have significant leakage on all of them.

I think we're going to take it down to the last minute. One more minute on high.

My main worry is I'm not going to be able to save them.

Highly embarrassed.

What a disaster. Bakers, you have one minute, one minute left!

Right, out they come.

They are not pretty.

Massive, aren't they?

They would have been a lot better if they hadn't cracked open.

Where's my sauce pots?

Oh, my God!

Oh!

This is hot syrup, this is how baklava is made.

They're really not done.

Oh, my God, what's just happened!

I've literally dropped a clanger!

Oh, my God, that's actually the worst thing that could've happened.

Bakers, that is the end of your Signature Challenge!

Please place your clangers at the end of your stations.

Kate, pick yours up off the floor!

Oh, my God!

Disaster.

Oh, Kate.

The bakers' clangers must now face the judgment of Paul and Prue.

This one ends up on the floor,

and they could have done with longer in the oven as well.

I ran out of time at the end. They do look a bit of a mess.

Never mind. Maybe it'll all be redeemed because they will be so delicious.

But how is he meant to tell which end he is eating?

Well, it was going to have decoration on, but again...

You ran out of time.

The pastry is quite tough. But that's because it's not cooked.

You needed more seasoning in there.

You get a texture of rice and that's pretty much what you get.

What a shame. Right...

The sweet.

I really like that, the rice pudding.

It's not too claggy.

It's properly good. I think nearly all your problems come down

to under-baking. The pastry is just not right.

Thank you. OK.

When you look at the uniformity, it's there.

Great colour, the cuts are distinct.

I think you've done a great job. They look very, very good.

Thank you. Wow, that's delicate to pick up, that.

SANDI: Oh, lovely.

You're so mean!

So mean!

You are so good at flavour.

Lovely pesto - bang!

And that pastry is so, so delicate.

You can barely pick it up.

Just perhaps not quite robust enough for a clanger.

Are you going to try the dip?

Do you know, it's perfectly all right, but Mediterranean flavours

are so strong, you really don't need it.

No, I agree. Right, the sweet.

The flavours are very, very good.

I think the balance of the fruit is excellent.

The pastry is so light, though.

Uh-huh. Uh-huh. Next time, work that pastry a little bit more.

OK? Cool. Thank you.

Lovely colour. I like the decoration.

I love the pig. Love, love, love the pig.

Have you scored this?

Yes. It's weakened it slightly there.

Yup. But it's robust.

All right.

The pastry's a little bit too thick.

I think it's baked well. It's spongy, which is what it should be.

I just think it's a little bit too thick.

I'm a bit disappointed in the filling

because it's sort of predominantly soy flavour.

I'm not getting much else.

Right.

Lovely flavour. Bit dry.

OK.

With the fact that your pastry's still thick, that doesn't help.

Yeah. Which is a bit of a shame.

You've been desperate to get rid of those, haven't you?

Do you not have these in your bakery?

Nope. Clearly not!

It's not very robust there, if you're carrying that into a field.

It's very good. And I think it's the right texture.

It's moist without being sloppy.

Mm. Beautiful flavour.

I love the spices, the blends, and it's a proper monstrous meal,

it's gorgeous. Now, looking at the pudding, this is the baklava.

Hm. I think that's absolutely delicious.

I just think it's totally the wrong shape. It's almost collapsed.

But the texture of the pastry is very good.

Thank you, Steven. Thank you very much. Delicious. Thank you.

There's been a little

blueberry explosion.

So we know which end is sweet, even if you hadn't put sweeties on.

Go in here.

I think you've got a great texture there.

The pastry is nice and flaky. It's a little bit soft,

as I'd expect from a suet crust.

That's lovely, that. The pastry's flaky, it's light,

it's got lots of flavour.

It's got a nice crisp on the outside.

And it's baked all the way through.

The caramelised onions are the heroes in there.

Beautiful flavours.

The sweet...

I'm amazed that you got such good texture,

because the blueberries were raw

and I rather expected them to sog up the bottom of the pastry,

but they haven't.

That, young lady, is absolutely delicious, that side.

SANDI: Yes!

Great clanger. Feel good? Feel great.

Thank you very much, guys. Go, girl. Thank you.

What a result. I don't know what happened in there

but it's not what happens when I'm at home.

I don't think it ever tasted that good before.

Pretty good result, you know. OK, it didn't look like a clanger.

Well, what does a clanger look like anyway?

It's a little pink mouse as far as I'm concerned.

When Prue said I was really good at flavours, I was like, "Yeah."

But there's always, like, one thing that I sort of fall short on.

But then that's good for me, because there's always something to improve on.

You know what, you've got to keep laughing.

If you don't laugh, you'll cry.

It's not the end of the world. I dropped a clanger but, you know,

we move on from it, don't we?

A little bit disappointing. Had this been a couple of weeks ago

I would have considered that to be an OK judging,

but now that puts me in a really sort of bad position.

THUNDERCLAP

SANDI: There are now just two challenges to go before

Paul and Prue decide which baker's heading home

and which four will make the semifinal.

Right, bakers, it is time to test you on a classic technique

of the past, set for you today by Paul.

Any advice, Paul? This is all about precision.

I think he's finished. OK, judges,

I'm going to have to ask you to leave the tent.

Off you pop. OK.

Bakers, for your Technical Challenge today,

Paul would love you to make a traditional recipe

from Cumberland, the rum Nicky.

A large sweet tart,

this forgotten beauty has a sweet shortcrust pastry base,

a rum-soaked fruity filling,

a rather tricky little lattice number on top.

Paul would like you to serve it the classic way with rum butter,

and you have an hour and a half.

On your marks... Get set...

BOTH: Bake!

I don't understand.

As usual, there is very little detail.

I have literally got no idea what I'm doing, to be honest.

Cumberland rum Nicky. Who has ever heard of this before?

Not me. It is forgotten, and probably for a good reason.

They're looking for a really good rum Nicky.

And I don't know what that is!

So, Paul, why have you chosen this - rum Nicky?

I came across this particular tart about three years ago.

It's delicious.

Well, if you look at the inside of that now,

it's all about joining the fruit together

to create this one mass.

You have the flavour of the rum, you have the fruit,

which almost melts in the mouth. The pastry's flaky.

It's lovely. And you can really taste the rum.

The rum is king in this.

We're looking for something that's going to taste of rum but not of alcohol.

Now, the lattice, it's going to be fascinating to see

how they lattice.

If they totally enclose that pie, the alcohol cannot evaporate off.

Now, to make it as it would have been done 230 years ago,

I expect them to take this pastry

right into the edge.

OK. How long do they bake it for?

Because I know you didn't tell them that.

35 minutes in total.

That will create a beautiful golden pie.

And have you given them a machine to make the rum butter with?

I'm not a monster, Prue.

I've supplied them with a wooden spoon and a bowl.

So, I'm just chopping up this dried fruit. The instruction is,

"Mix the dried fruits, ginger, rum and sugar together

"and then leave to soak."

Pretty much it's just a standard tart but it's just the filling

that's a bit odd.

To be honest with you, this kind of soaked-fruit rum thing

is not my bag. But I'll just, you know, wing it.

"Measure 50ml," and they haven't provided a measuring jug. OK.

Anything even remotely useful on the measuring front?

No.

Think about this, Steven. 50ml.

To be fair, I like rum-soaked stuff, I love rum.

A little bit more for luck.

Mm. It smells like Christmas, doesn't it?

No more rum. Whoo!

I'm going in.

Great, so...leave that to soak and make the sweet shortcrust.

Let's get this done.

The recipe is really quite detailed.

So, my instructions for making the shortcrust pastry are

"make the shortcrust pastry".

It doesn't say how to do it,

but I'm going to combine my butter and my sugar and my flour together

with fingertips.

You need to be careful with shortcrust

that you don't overwork it, so, like, nice, light, rubbing action.

I know this is a Forgotten Bake,

but fundamentally it's a fruit tart with a lattice.

It's an alcoholic fruit tart with a lattice top.

What's not to like? Sounds like a perfect drag queen if you ask me.

I've just added a teaspoon of lemon juice and then one to two teaspoons

of cold water. It should be just enough moisture just to combine it.

Do you know what? In all honesty,

the pastry that I made in the Signature, that's what I want now.

Right, let's get this tin lined.

I don't know if I'm doing the whole thing.

SHE MAKES POPPING SOUND

I'm just going to have to cut it and hope for the best.

Could you... Yes.

Further, further, further.

Wow, you're quite bossy!

Just using a bit of pastry to get into all the nooks.

Add the filling to the lined tin. All the filling.

Then you add butter - that's quite curious.

Bakers, you have 45 minutes to finish your rum Nicky,

or, if you want to be a bit more formal, your rum Nicholas.

If you have enough rum, you probably do end up KNICKERLESS!

"14-strip lattice with the remaining pastry."

Hm, hm, hm, hm.

I want 14 strips.

I'm just going to have to go with my gut instincts on this one.

This is definitely the hardest part of the challenge for me,

without a shadow of a doubt.

I just do not know how the hell I'm going to do that.

I'm very, very bad at maths.

SHE SIGHS

So, as per the instructions, you arrange it on a piece

of grease-proof paper first.

The trick is to sort of lay the strip across

and then fold back the other ones that you didn't do last time.

I think Steven is doing his entirely different to mine.

He's doing some kind of pull-apart one,

but I'm doing what I would call a traditional lattice.

Yeah, I did think about doing it that way but I like this way.

We're going to run cuts up the side of the pastry

and as you pull the pastry apart, you get lattice.

There's got to be a quicker way to do this. I don't know!

What's happening here? You know what, I don't know.

Intricate lattice work. Yeah, but, you know what,

I've just turned round and Steven is doing something

entirely different. Is that good or bad?

It's obviously bad, isn't it? Because he knows what he's doing

and I don't. Maybe not.

Maybe you know what you're doing.

Come on now. No.

Come on now.

I just want to get this lattice right. It's really important,

really important. Have I got 14?

I don't know.

Bakers, you only have half an hour left to whip up your rum Nicky.

30 minutes! My God! SHE MURMURS

Over, under, over.

I'm taking ages, man.

Any idea? Argh!

I think I've messed this up. I hate this so much.

Hate it.

That should just be enough lattice work.

Too short.

This is where it's going to get a bit messy.

What on earth was that?

This hasn't actually worked.

Right, we have got 20 minutes, if that, to reroll this.

Steven, I can't help noticing that you're doing the lattice work again.

Yeah, it didn't work out,

so I'm going to have to go back to the drawing board.

You're all right, you've got time.

I don't know how long this thing bakes for, but, hey-ho,

we'll just have to do our best.

I'm not really sure about this.

I'm thinking I should cut the rest of it off.

I'm so bad at this.

God, it's not easy, is it?

I'm putting on an eggwash now, and then that is going into the oven.

Everyone else is doing the whole dish,

and I'm the only one that's done the inner part of it.

SHE LAUGHS

Oh, gosh, I don't know.

So ragged.

I don't know what to do.

Right, it's going in.

Not the prettiest, which is annoying.

Just whack the temperature up and leave it.

I've whacked the temperature right up because it's not going to bake in time.

Do I trim it? NOEL: What is your gut telling you?

I don't know, I don't know, I don't know.

You just have to trust your instincts.

So bad.

You're all right, don't panic.

HE SIGHS

Let's hope we can redeem ourselves with some rum butter.

So it says just make the rum butter,

and then it's just got the ingredients.

Atrocious.

I'm just going to do 160 until the end.

I don't think it's going to be in the oven long enough.

I just took way too long on the lattice.

Bakers, you have ten minutes,

just ten minutes to complete your Technical Challenge.

It seems like an awful lot of sugar.

Who the hell would want to have this to eat?

I remember it being quite grainy,

so I'm not expecting it to be mega smooth.

KATE: My God, I am absolutely sweating.

It's just not butter. That can't be right. It tastes disgusting.

I think maybe I'll just keep stirring it until the end

and hopefully it gets less grainy.

I started this in 1792 and I'm still going!

Bakers, you've got just one minute left, one minute.

God, they do not make your life easy.

KATE: It's come together now. It's nice and whippy.

Rum butter's done. I think we're doing all right.

I'm never doing this again.

This is enough rum butter.

30 seconds!

Stunning.

It's raw. Atrocious.

Bakers, your time is up.

Please bring your rum Nickys up to the gingham table.

Raw, raw, raw.

NOEL: Paul and Prue are looking for a thin pastry bottom,

a beautiful lattice top and a smooth rum butter.

And as usual, they won't know whose rum Nicky is whose.

PAUL: Right, we'll start with the one at the end.

You needed to take the sides up to the top of the plate.

That's a major issue.

The lattice is certainly not cooked

and I'll eat my hat if the bottom is cooked.

Wow...we have a raw base.

Yeah.

Pastry is very raw. It is.

Right, well, that was a disappointment.

Now, the lattice work on this is even.

You need to allow gaps to allow the alcohol to evaporate.

And again, I think it would be much better

if the pastry came to the edge.

The rum flavour is there,

but the alcohol couldn't penetrate through the sheer volume of lattice.

And a bit grainy on the rum butter as well.

Now moving on to number three, this is more like it.

A nice coverage of the pastry, which goes right to the end.

The lattice is a bit sparse - that's a little bit too thin.

But it has got the best colour, it's nice and brown.

Mm. I could just sit there and eat a lot of that.

It just looks a little bit thrown together.

Right, moving onto this. Lattice - very good.

Needed less of them. Right...

You can see how soft that pastry is underneath.

It's much more cooked than I thought it would be.

I mean, the flavours are lovely.

It looks neat. Yes, it looks very nice.

I think if it'd had a little longer in the oven,

it would be a pretty good pie.

Moving on to the last one, we have something that's shrunk back

slightly from the sides, but the colour is not bad on the edge.

They've so nearly got it to the end.

It's just a little bit again in the middle, but it nearly done, yes.

Yeah, it's good. It's very nice

and thin, the pastry.

Less alcohol in that one as well.

You've got the flavour of the rum.

Very good.

Bit smoother on the butter as well.

This is perfect rum butter.

SANDI: Prue and Paul will now rank the rum Nickys

from the worst to the best.

OK, in fifth place is this one.

Liam, obviously it needed to go in the oven for longer

because it's quite raw.

In fourth place is this one.

Sophie, the lattice looks absolutely beautiful, but it is too closed.

In third position is this one.

Too many lattice strips.

It said 14, so we did 14.

13, 14, 15.

Oh, 15. Oh!

I've always had a problem with maths.

Right, in second place is this one here.

Kate, this is absolutely delicious.

The rum butter is the best we've seen.

So, in first place is this one.

Nice gaps between the lattice

and the balance of flavours in the fruit and the rum is perfect.

Although your butter's a little bit grainy.

That was unexpected.

I feel incredible. I do feel a little bit like I cheated, though.

I just threw it in the oven and it came first.

But I'll take it!

I hope it's redeemed me a little bit from this morning.

Because if I'd done really bad,

I'd have to do something spectacular tomorrow

to even be considered to stay.

To come third in the Technical is great at this late stage.

So, tomorrow I'll have to get my head down and go for it.

Every element needs to be pukka.

I don't think anyone says pukka any more, but...pukka!

I'm really not happy. All in all, probably the worst day

I've had actually so far.

So, not great to be putting

that sort of thing out in the quarterfinals.

I hate coming last.

I'm just going to have to pull it out of the bag again.

Yeah, I've got to do a vintage Liam.

NOEL: One challenge left before Paul and Prue choose Star Baker

and decide who must miss out on a place in the semifinal.

SANDI: I don't know if I can stand the tension.

Quarterfinals, you'd think you might know who's going to get into the top

and it's all over the place.

I think Steven's had a bit of a dip.

He's coming back now, strong, coming into the semifinals next week.

This is the time to get good.

But Stacey, handshake from her clanger.

The pastries, the shape, the flavour - it ticked all the boxes.

I would absolutely love Stacey to make it to Star Baker

cos she's worked so hard to get there.

I think Liam, Sophie and Kate are all in a little bit of trouble.

Kate didn't do too well on the Signature.

But she came back cos her Rum Nicky was second.

I'd like to see Liam in the semifinal

BUT coming last in the Technical

automatically puts you into a difficult position

and I think Sophie's in quite a bit of trouble.

Who could believe this?

Her char siu pork was...

was OK, but she was fourth in the Technical

and I think Sophie has the capability of saving herself,

but it's down to the Showstopper.

If they want to get through to the semifinal next week,

they've got to pull their socks up

and create something that's pure magic.

Morning, bakers. For your Showstopper Challenge today,

we're heading back to Victorian times.

COCKNEY ACCENT: So, I'm going up a bleeding chimney...

AS QUEEN VICTORIA: ..and Sandi will not be amused.

Today, the judges would like you

to make a Victorian favourite - the Savoy cake.

Now, I'm not going to lie to you,

traditionally, this banqueting centrepiece was rather inedible,

but Prue and Paul would like you to make

a light, delicate sponge,

baked in an elaborate mould,

with a hard sugar coating.

Your Savoy cake can be any flavour you want

but, to create that Victorian drama,

it must be served on a plinth

also created from sponge.

So, you need a bit of sponge engineering.

You need to be the Brunel of baking.

You have three-and-a-half hours.

NOEL AND SANDI: On your marks, get set, bake.

STEVEN: The last bake before the semifinals is big anyway.

It doesn't make it any easier, the fact this is a complete unknown,

this cake. I don't think one's been seen since about 1890.

KATE: I don't really think this is like any other cake

I've, kind of, had before.

It's a bit of a weird one, this, isn't it?

SOPHIE: Not a great day yesterday. I like to come back to cakes.

I don't like stodgy, old-fashioned pastry.

I like pretty things!

PRUE: A Victorian Savoy cake would have been an amazing centrepiece,

a real Showstopper,

and that's what we want from our bakers.

But it was very seldom eaten.

We want them to taste amazing as well.

This is going to be a little bit tricky.

Traditionally, the Savoy cake is made in quite an elaborate mould

but there's no rising agent in there,

there's no fat in there.

So, the blending of the whites and the yolks is critical

because if they beat that thing to death,

the whole thing will collapse.

This cake was produced, actually,

for the kings and queens of the time.

Now, we're asking them to produce exactly the same standard

but for the gingham altar.

This has to be absolutely exquisite.

SANDI: The Savoy cake rose to prominence during the 19th century

and featured among the sweet entremets of a Victorian dinner.

In order to achieve its impressive height,

a number of intricate and elaborate moulded cakes

were stacked up on a base plinth cake.

The sponge texture was light and delicate,

and flavoured with lemon or orange zest.

Although sometimes lightly decorated,

the naked sponge was the star -

featuring a smooth, thin coating of hard baked sugar

which would preserve the cake for weeks, or sometimes months.

At the moment, I am just cracking an awful lot of eggs.

Absolutely at capacity.

Savoy cake batter is made by carefully folding whisked egg whites

into an egg yolk and flour mixture.

You're just relying on the power of the eggs.

I'm so desperate to rush

but, if I rush this,

it's just going to knock all the air out and

it will just end up...

I don't want to know what it will end up looking like.

Stacey, however, isn't holding back.

I've got a lot to do in a very, very, very short space of time.

If I didn't give myself a lot to do, then it wouldn't be me, would it?

NOEL: Not only is Stacey doing two different flavoured sponges,

she's loading her heart-shaped Savoy cake

with macaroons, madeleines,

jellies and swirled meringues.

Why have you gone and made it so complicated?

I'll tell you why.

Erm, because it's week eight,

and it's the Showstopper of week eight,

and I just want to go all out.

I really think you look well organised.

I think it's possible you'll pull it off so...

Let's see. ..let's see, Stacey. Good luck. Thank you.

Right, where am I?

"Add the zest of a lemon."

SANDI: Stacey, Liam and Sophie are flavouring their cakes

the Victorian way, with citrus zest.

I'm also going to put a little bit of yuzu powder and yuzu juice.

The main flavours are lemon and elderflower.

But not everyone is sticking with tradition.

Chestnut puree, rum and orange are the overarching flavours.

Our job here today is to take what essentially is

a plain, boring, tasteless, inedible cake

and make it light and delicious.

Easy!

Candied nuts and 16 handcrafted fondant flowers

will bedeck Steven's chestnut rum cake filled with cinnamon apples.

The chestnut didn't make the Savoy cake too heavy?

No, what the chestnut puree does

is just add a little bit of structure to it

but it does add a little bit of flavour as well.

Good luck with the Savoy cake. Thank you.

I hope I tick the flavour box today

because, you know, I'm not going stupidly elaborate

with the design on this.

It's going to be classic, simple and beautiful,

so I do want to make sure that the flavours are there.

KATE: I'm doing pecan and caramel.

I really, really love the flavours of it

and I think it's a chance to update the Savoy cake.

Good morning, Kate. How are you?

Morning. Good, thanks. Tell us all about your Savoy cake.

I'm going to do, erm, the Liver Building turret.

Brilliant. You're Star Baker!

Thank you very much indeed.

NOEL: Chocolate decorations will adorn Kate's

six-sponge Liverpool landmark,

topped with a silver fondant liver bird.

I'm not using, like, a traditional Bundt tin.

I'm going for an assembly of many shapes and sizes.

How many eggs is it? 60. 60 eggs? Yeah.

Wow. This one was particularly painful for the chicken.

It took a little bit of the chicken with it.

You've practised this? Yeah.

You can get it done in time? Yeah.

It's semifinal week next week.

Go big or go home.

Exactly.

NOEL: Whilst Liam won't be impressing the judges with size,

he's hoping a little magic will keep him from going home.

Savoy cake's all about witchcraft and wizardry.

If I had a magic wand, I would propel myself...

..to next week!

Liam's hoping to leave the judges spellbound

with his three-tiered Savoy cake,

festooned with spun sugar magic, a chocolate wand

and bottles of enchanting bourbon caramel sauce.

Have you had problems with getting the cakes out of the mould?

First time, yeah, I did.

You did? First time I did

but you have to, like, absolutely pack it with loads of icing sugar

so it doesn't, like, stay in there.

So, hopefully, it does come out today.

I'm lining it with vegetable fat.

What I'm going to do then is coat it with icing sugar.

The idea is that when it bakes,

you're going to get, like, a crust of sugar.

Prue and Paul will be looking for a sugar crust

that's thin, crisp and perfectly smooth.

SOPHIE: There's a little bit missing there,

so I'm just making sure that the whole thing is lined.

This is the most vital part. Grease it up.

To give the Savoy cake its intricate detail...

I'm going to zhoosh it around.

..the bakers must make sure their batter

gets into every nook and cranny.

STEVEN: I'm just gently pouring this batter in.

This is a particularly intricate tin.

I've had varying degrees of success with this at home.

I just have to keep my fingers crossed on this one.

SOPHIE: I read that they would cover them in parchment

so that the mixture would, sort of, stay in the tin

and go right to the edges.

I like to be authentic.

NOEL: The plinth in Sophie's historically accurate cake

will be sandwiched with yuzu buttercream,

circled by a croquembouche,

all topped with a chocolate showpiece.

I'm doing a sort of flower, essentially,

so I'm doing petals and then gluing them around a little ball.

All out of chocolate? All out of chocolate, yes.

Impressive. You've obviously practised this.

HIGH-PITCHED: Yeah! That was quite a high "yeah".

"Yeah!" "Yeah!"

I have practised it.

It hasn't come out looking as beautiful as I would like

but hopefully it'll look good enough.

Right, this baby is going in.

Everything's going to go in at the same time

because I've got a lot of choux buns to do.

I'll need the oven as soon as I can, basically.

STEVEN: Oven door doesn't get opened until at least an hour.

I'm not touching it because,

as soon as you open it and let some of that heat out,

the risk is it will collapse.

Cakes in the oven...

Cake's in. Macaroons.

..the bakers can focus on their trimmings.

That is choux pastry.

Or it will be.

All except for Kate, who's got four more cakes to make.

This is batch number two.

I've got a lot to do in comparison to everyone else

who's doing a single-tier one or whatever.

I've just got to go for it anyway.

I'm going to flip this, so you might want to stand back.

You don't want a hot nut in your face, do you?

STACEY: I'm making macaroons.

There's a lot to do, still, but, so far, I'm fine.

This is the bourbon-spiced caramel.

It's a case of smashing this one today.

SOPHIE: This is the green apple creme diplomat

that's going to go inside the choux buns.

Hey, Soph. Wow, you've got quite a nice green going on there.

Yeah. I think this is quite a good Showstopper for you.

I hope, because I had a terrible day yesterday.

Quite tricky, isn't it? It's not your kitchen.

There's more space than there is in my kitchen.

Do you not live in a tent?

I live in a tent identical to this.

Bakers, you have one and a half hours left.

We want to see those Savoy cakes.

Check out that bad boy.

Cool. Done.

Pretty happy. I think I'm going to try and turn it out.

Shall we see what the first one looks like?

I just hope it comes out!

I just hope it comes out!

If it doesn't, then we're done. Game over, mate.

Sometimes it stays and sometimes it doesn't, so we will see.

Dah-dah-dah!

Little bit left behind. I can live with that.

What do you think?

This looks nice.

Not bad. I've got a bit of hole-age. "Hole-age"?

But you know what? Overall, I've got a sugar crust.

SOPHIE: Look at that, look at that. Beautiful.

That should be OK.

I mean, it's got the sugar crust,

but I would have liked it a bit more even all around.

HE CACKLES

Now I feel really happy.

Right, OK. So, make the second Savoy cake.

This is the plinth, so this is what the Bundt cake is going to sit on.

LIAM: It's just the same mixture as I did before.

KATE: Final batch. I'm just adding the pecan nuts do it.

How many eggs are you through? All of them.

I was doing mine with a side of omelette!

It's all about getting the consistency of the choux right

so it can be piped, but it's not too thick.

I feel like I'm panning for gold.

KATE: That's my plinth, there. It's a huge cake tin.

LIAM: I'll give it, like, half an hour.

STACEY: That's going to go there. That's going to go there.

Get on with it.

STEVEN: That's going to go in for about 45 minutes

and, right now, we're going to get some beautiful decorating done.

That's the choux pastry done and then I've got to pipe it out,

and then as soon as my Savoy cakes are out of the oven,

I can then put the choux buns in.

The plans for decoration, cut out a liver bird.

The story behind them is, if the liver birds ever leave Liverpool,

it'll be no more -

so hopefully I can get one on the top of this cake

or my cake will be no more,

and I will be no more in the Bake Off tent.

I'm just making my wands.

I piped some chocolate into the straws

and I'm going to freeze them

and, once they're set, I'm going to poke them out.

This is my favourite thing to do, jelly making.

Get them in the fridge, done.

And then it's just buttercream,

madeleines, meringues.

I've got this!

OK, the other one's going to come out.

These are sugar paste roses.

I did 150 of them for my mum's 60th cake last year

and it took me two days.

But if I can just get them to look like roses, I'll be happy.

Choux buns are going to go in.

Right, let's have a look at this cake. Not far off.

I just broke the oven.

BLEEP.

Oven door's come off.

Now I'm panicking.

I'm taking it out. Can she share mine at 150?

No, no, no. You carry on.

It's all right, I'll just hold it like this.

It could do with maybe a minute or two longer.

Hopefully it won't deflate.

What happened to Stacey?

Her oven broke. Her oven broke?

Yeah. Oh, my God.

Queen Victoria, Prince Albert.

You be Prince Albert.

FAUX GERMAN ACCENT: Bakers, you have one hour left

to finish your sponge plinths.

Wow, it's more like Angela Merkel.

Everything was going so well!

Perfect.

The only thing I'm not pleased about

is that my plinth is a lot darker than these two.

STEVEN: Not bad.

The plinth's stuck in the mould.

Just carry on and I'll see if I can try and decorate my way around this.

Oops, I'm going to take it out.

Yeah, I think we're just about OK.

So, let me just try and regroup.

Is there any oven on that's spare?

This is going to be for the chocolate decorations.

I'm going to make a chocolate clock.

I'm going to make little petals

and hopefully make a chocolate flower.

I do like to do this kind of stuff.

STEVEN: Shall we do another one?

15 minutes. I want to check my macaroons.

I've had to use another oven

but luckily there is another oven to use, so we're all right.

Let's get madeleine-ing, shall we?

Get them in the fridge to chill.

Let's see if we can get these babies in.

The main thing now, get the meringues in.

I've got two minutes to get them in the oven.

You think you've got more time than you have.

All of a sudden, it...

I've got to fill all my choux buns

and then I've got to assemble my chocolate flower.

There's still quite a lot to do.

LIAM: This is certainly not the time for shaky hands.

I've got to keep composed.

Oh, God! Oh, no!

I've killed the liver bird off.

I picked it up to move it and it just went...

SHE MAKES CRACKING SOUND

SHE SIGHS

I seem to jinx myself regularly, don't I?

It's a bit lopsided.

So, this is improvisation.

I'm just going to make it chocolate instead.

Savoy-oy, bakers.

You have 30 minutes left.

30 minutes.

STACEY: The meringues are in the oven,

so there's not a lot I can do about it now.

OK, so, spun sugar.

SOPHIE: It's taking ages but we're getting there.

Right, sir, have you come for your shave?

What is this? It's... It's fat, so I...

Oh!

KATE: This is really stressful.

LIAM: It's the finishing touches.

It's really weird that I've finished kind of early.

But you've done great for time.

It's not like you're rushing. Yeah, it's a bit weird.

In all honesty, I've actually never timed this.

OK. I won't tell anybody!

SOPHIE: I've just got a few

that I've dipped in freeze-dried strawberries and in pearl sugar.

Without realising it,

this is probably something that the Victorians would have appreciated.

STACEY: The macaroons are a bit big but it doesn't matter.

Big's better than small.

I gather you've been slightly unhinged today.

Not ideal. That's a Bake Off first, I think.

Oh!

The spun sugar, now it's just gone and dissolved.

Yeah.

Oh, I keep dropping them.

Bakers, you have five minutes left.

Five minutes before you have to present your Savoy cake.

SOPHIE: This is going to get done by the skin of my teeth.

Don't drop it.

STACEY: No, they're not great.

They're just not ready. They're not cooked.

I don't even know if I should even put them on, to be honest.

LIAM: Do you know if Paul and Prue could see it before the sugar melts?

Please, please, please, please.

SOPHIE: Cutting it fine!

KATE: Oh, my God, that's just cracked.

Bakers, that is it.

Your time is up.

Please place your Showstopper Savoy cakes at the end of your station.

If I just did...ten more.

Sophie, stop!

Oh, I've stopped! Almost.

There's, like, this much left!

SANDI: It's judgment time for the Victorian centrepieces,

but these Savoy cakes will need to taste as good as they look.

Wow, Stacey! It really has got about 20 elements to it, hasn't it?

I'm very impressed that you got all the cakes out quite cleanly.

There's a nice shiny sugar crust,

but, you struggled with the meringue.

Yeah, they weren't done in time.

But overall, I think it's very you, it's very Stacey.

NOEL: The Victorian Stacey.

We've got the orange on the top, is that right?

Yeah.

It's got a nice texture.

Great flavour.

Really nice flavour. The texture's amazing.

And the orange comes through well.

This is your lemon one, is that right?

Yeah. Very good texture.

That's not as well-flavoured as the other, is it?

It's there, it's not as potent as the orange one.

So you've got madeleines, you've got macarons, you've got some jelly.

The madeleines were little bit flat,

but you've got the raspberry right in the middle of that, haven't you?

The raspberry's very nice,

but the macaron, because they've been sandwiched with a curd,

they've got very soggy.

The macarons I don't particularly like, I don't think they're well baked.

Let me try a bit of hard jelly.

Very nice.

I think overall, you've just gone slightly OTT on the decoration.

But your two cakes are good!

It's a massive work!

Probably a titch overambitious.

But I think it's a real achievement.

I think it looks a little bit haphazard.

It's a bit topsy-turvy.

I like the decoration of the sugar, that's fine,

but you can see what's happened to it over time.

It will collapse. Humidity gets to it, destroys it.

So it's elderflower? Elderflower and lemon.

It's quite dense, almost like you've over-mixed it, you know?

Yeah. I think you did. But I'm just, not catching any flavours at all.

OK. The most flavour you get from this is if you happen to get

a bit of caramel. It's a little disappointing.

It is a little bit. The top layer's better than the bottom,

I think the bottom one is burnt. Quarterfinal you want, consistency.

Yeah. I think you've had a really great idea, Liam.

Don't think you quite pulled it off.

Sophie, I think that is a perfect shape of a Victorian Savoy cake.

It's nice and high, it's spectacular to look at.

The chocolate top is magnificent.

It's very, very clever. If you break through,

you've got your plinth down at the bottom down there,

which is sandwiched as well. You've given that a flavour.

It's well baked all the way through.

You got a nice sugar coating on the top of it as well,

and I love the design.

You've celebrated the Savoy cake, which I like.

Right, I am going to take a slice out of this.

The texture of the cake is quite chewy. OK.

But it's very pleasant.

I love the flavour. I just think when you mixed it,

you may have just turned it a couple more times than you needed to. OK.

You've lost that air, but you're not far off it.

Remind me what's in there. Green Apple, creme diplomat.

Mmm. I love that green apple!

Really good. I love that whole cake, actually.

Thank you.

Very elegant, very simple, very small.

It makes you question what have you spent the last few hours making.

All the time's been spent on the roses,

and they do look beautiful. It's very elegant.

I must say the sugar coating looks really good.

And I do think you've been very clever,

because those walnuts there perfectly fit the mould.

It's beautifully done!

Now right in the middle there, you have... The cinnamon apples.

Love a cinnamon apple.

Not what I expected! Nope. But it is delicious.

The texture I think, is lovely.

It's actually very brave of you to put to put the chestnuts in there.

Because chestnut in itself, is quite a heavy thing. Yeah.

But it actually hasn't affected the texture too much.

It's still quite light. but for me, if you're gonna put chestnut in it,

get the flavour to come out. Because it hasn't. OK.

But nevertheless, very pretty design. Thank you.

Kate, please bring up your Savoy cake.

Do you want some help? Yes, please.

Ready? Yep.

Weirdest removal firm.

I can see what it is.

The top of the Liver Building.

But, it's a bit simplistic.

The bottom plinth has had a few major issues.

Yeah, it didn't turn out properly.

These seemed to have caught again.

It's all a bit broken up.

I do think it's a bit rough and ready but I like the fact

that she's got the height. Yeah. It's a bold piece.

The sugar coating on it's good.

But, look how yellow that is.

60 eggs have made that very, very yellow.

It's a bit dry, actually.

I was wondering if it's a bit over-cooked at that.

I think it could be. That's the one with pecans in it.

That's a much better cake.

That's delicious! It's moister too.

I'm biased anyway. I love the Liver Building.

But, star of the show's that third one down.

I just think all the others... too dry. OK.

Wow, what a week. It's been a tremendous week.

So, I know that Stacey has been really scrapping

with the Star Baker. Is it possible?

I think it's certainly possible

because Stacey has done remarkably well.

I just think she attempted slightly too much.

Having said that, this was about the Savoy cake and they tasted amazing.

However, I think Steven is the favourite coming into today.

He did create something that technically was very good.

The flowers, perfect. Leaves are great. The cake is well-made.

But the chestnut didn't get the flavour.

Well, let's focus on ones who are in trouble.

Sophie, perhaps, has saved herself.

Oh, Sophie's definitely saved herself.

Nobody who can make a cake like that can possibly go home.

So, Liam and Kate are in a bit of trouble.

When you look at Kate's, she's used pretty basic moulds,

and it's quite rudimentary, the decoration, as well.

And she dried out a couple of the sponges,

but the pecan one was particularly good.

Whereas the elderflower in Liam's one, you didn't think came through.

I couldn't taste anything. And then he put sugar work on something that

was going to stand for a long period of time, and it collapsed.

But she didn't do as well in her signature as Liam.

His clangers were very good. It seems we keep balancing up things.

It goes like that all the time. Yeah, we have to break it down,

go through the check list again and then decide.

There's something lovely, Paul, about sitting here,

listening to you talk in front of the liver bird.

It's amazing, eh? There you go.

You just ate its head.

It was so pretty up until that minute.

Congratulations, bakers, on surviving Forgotten Bakes week.

Now, I've got the great job this week of announcing Star Baker.

The person who's won Star Baker this week made clangers

with their trademark twist,

and made a Savoy cake that had fabulous texture and flavour.

The Star Baker this week is...

Stacey.

Thank you.

So that leaves me with...just the worst job.

Well done to all of you for getting through to the quarterfinals,

but I'm afraid the person going home is...

..Liam.

It's cool. I'm so sorry. It's cool.

In all fairness, like, I can look back...

probably tomorrow morning and think...

Yeah. I smashed it.

Onwards and upwards now.

It's not the end of me, it's just the beginning,

do you know what I mean? So I'm coming from Paul Hollywood's job

in a couple of years' time!

Don't stop baking.

So sorry to lose Liam. He's learned a lot.

From the beginning to now, he's a different baker,

totally different baker.

He's done really well to reach the quarterfinals.

He should feel very proud of himself.

But he had a bad Showstopper, and that's what it came down to.

So glad you did it.

You've been so close. Thank you very much.

Stacey has wanted Star Baker so badly.

The last few weeks, she's got closer and closer.

And this week, bingo.

Well done, Stace. Thank you.

Well done. Thank you.

Coming into the semifinal now.

This is the time to get Star Baker.

And she started to nail it this week.

Her Savoy cake tasted amazing.

Did not think I would end up in week nine, no way.

Week nine!

I'd like to say that I'm going to tone it down for next week,

but, actually, I'm not. At all.

Next time... There's no calming down today.

..it's the semifinal.

The pressure's on.

Four bakers... Do you know what? I'm going to do it the sexy way.

..three patisserie challenges.

Oh... This is insane, look at this.

Who will crack under the pressure?

Come along, dear.

WHISPERS: I've got no idea what I'm doing.

Gold leaf makes everything look better.

I've done it wrong, I've done it wrong.

And who will make it to the final...

They look pretty, don't they?

..of The Great British Bake Off?

It's been the hardest decision that I've been involved with

in eight years of the Bake Off.

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