Original subtitles

IN IRISH ACCENT: Now we're in trouble. This is your fault. It is not. Get yourself on,

you put lipstick on the baby Jesus. He was looking a bit pale.

And you stole from Sister Michael,

I'm gonna be in trouble with my mammy.

What did you steal? Tweezers.

Nice beard, Sister Michael.

Have you done what I've told ya? TOGETHER: No.

Start the show.

TOGETHER: Welcome to the Great Festive Bake Off, so it is.

What's her problem? Why's she not talking?

She's South African, she can't do the accent.

Today...

Get it!

..the cast of the Derry Girls...

Oh! ..take over the tent...

What on Earth's going on over there?

..tackling a trifling Signature...

Let's make some custard, ooh.

..serving up some canapes in the Technical...

Mine just look like disappointing Iced Gems.

..and a Showstopper... Argh!

..that goes back in time.

1930s Cabaret.

Who will rise to the challenge...

Me and Prue are like...

..and be crowned the first Star Baker...

Happy New Year. ..of 2020?

Woo!

I wanna go home.

To celebrate the start of a new year, it's a Bake Off first,

as the cast of the hit sitcom, Derry Girls, have descended on the tent.

What? I knew it.

When I woke up this morning, I had a feeling something terrible was gonna

happen and also that, essentially, deep down, I'm quite an evil person.

It's called a hangover, Clare, you'll be grand.

I will be taking this class for the rest of the term,

which makes me want to pull off my own face, but needs must.

The Derry Girls set is such a happy place to work on.

Everybody, cast, crew, we all have such a lovely time.

But that doesn't mean

that I won't crush them.

I wanna win.

I don't even know what I'm gonna win if I win - just glory and power -

and then, that I'm the queen of baking, which, I assume,

is the title that you get when you win.

I'm a huge fan of Bake Off.

I'd normally be spending New Year's Day, if I wasn't here,

horrifically hungover and

I can't decide, with the fear, which one's worse.

Green aprons. Do you think it's green cos we're Irish?

I have done no practice.

Uh, should I...? I mean, I've done a lot of practice -

should I say I've done a lot of practice?

Do you want me to tighten that for you? Thanks.

Got it.

I'm pretty nervous to bake for Prue and Paul,

but, at the same, time I'm like let's have it, come on, like, yeah.

SIOBHAN: Don't mess it up, guys.

I've got a cookery book coming out.

Happy New Year, bakers,

and welcome to some festive fun in the Bake Off tent.

Today, for your Signature Challenge,

Paul and Prue would like you to make a mere trifle.

Honestly, it's hardly any work at all, it's... it's trifling.

No, they've actually gotta make a trifle.

Oh, I see. Yeah.

It's not like YOU to make a mistake.

I'm not gonna lie to you, I've been fragile since Christmas.

I got this. OK.

The judges would like you to make a large sharing trifle,

ideal for a soiree or a party.

Your trifle needs to have at least three layers,

one of which has to be biscuit or cake,

one has to be a custard made from scratch,

the rest, put in whatever you like.

Scotch egg. Ideal.

You have two and a half hours.

On your marks. Get set. Bake.

Ah! Ahh!

OK, this is really happening.

So, we're starting with, uh, measuring stuff, uh...

Ooh.

I thought I'd know how to do this.

I've watched the programme.

I'm like, "Well, she hasn't whipped that butter enough.

"There'll be no air in that sponge."

Now I'm going, "What is a sponge?"

Trifle is one of those classic British puddings, really.

At the bottom, I would put sponge.

On top of that, jelly, on top of that, custard,

on top of that, cream. That, for me, is the classic trifle.

I'd like to see nice, definitive lines,

so you see through the glass

and you see all the multi-layers that they've built up.

Ah!

The perfect texture of trifle is quite tricky to obtain.

It should JUST hold its shape.

So when you put the spoon in, it JUST manages to stay there.

And, of course, the other key is a good deal of sherry or brandy

or whatever they like.

How can they mess up a trifle?

Hello. Hi, Dylan. Hello, Dylan. Hi, there, everyone.

Let's hear about your trifle.

It's a raspberry and cherry trifle,

kind of Bakewell style with the ground almonds.

Oh, right. Is it ground almonds? Yes.

Have you practised this? I have, with my mum.

Your mum did all the work and you watched, is that right?

It was half and half. Should your mother be here really?

Yeah. OK.

NOEL: Dylan's hoping he can recreate his Bakewell-flavoured trifle,

finished with fresh raspberries and a sherry-soaked almond sponge,

without the help of his mum, Jackie.

Nicola? Yeah?

Is it, is that smooth?

No. OK. Thanks.

I'm zesting one orange,

one giant... orange.

Saoirse.

Pfft!

Just get it in the oven.

That's a good thing to do.

In you go, little baby.

I have put my sponge into the oven.

That is on.

And I'm putting it in till it's baked.

Boop, boop, ta-da!

This may be my hidden talent.

But it was hidden very, very deep down, that's the problem.

SANDI: The trifle Jamie-Lee is hoping

will unleash her baking potential

will combine classic flavours in an orange curd Swiss roll,

layered with a chocolate orange custard.

Everybody I told I was doing this, they were like... Laughed?

"..That'll be terrible." They're like, "Oh, my God,

"you couldn't make toast." So now you're thinking, "I'll show you!"

Nobody entertained the fact that I could potentially be good at this.

I've got a feeling about you.

I think you're going to do very badly in this competition - no!

So does everybody else. Why does everyone keep saying that?

Saoirse, happy new year. Happy new year. Happy new year.

Can you tell me about the layers within your trifle?

What's it start with?

Trifle.

And then custard.

Hang on a minute. Hang on a minute.

Just trifle? Trifle. Trifle, yeah.

So it's not the whole thing.

You're just putting trifle down at the bottom.

I'm doing a Swiss roll and

a chocolate custard and a normal custard and then that...

That makes up the trifle? That makes up the trifle.

So you're not putting trifle down at the bottom? Yeah, but there's gonna be trifle throughout.

NOEL: In spite of the confusion,

there's no doubt where Saoirse has found her inspiration.

Her trifle will be flavoured with an Irish liqueur cream

and will be decorated with green sugar shamrocks.

I told them what trifle was, that was good.

Paul and Prue were a bit confused, but I cleared that up, so,

I'm here for them.

SANDI: In keeping with tradition...

Ooh!

..to flavour their trifles, all the bakers are hitting the bottle.

Happy new year.

Ah, takes the edge off. Ah, urgh!

Unbranded champagne, my favourite kind.

Just gets better and better, look at the colour of that.

Would you like to win this?

I get the feeling that you're laidback, you're not that bothered.

Yeah, but I know Nicola's gonna win, cos she's a pro.

Is she really good? Really good.

She's helping me a lot.

Is she? Yeah. Is that...?

Which I don't know if it's allowed, but...

Dylan, is Nicola helping you?

I did do a little bit of help.

Of course you're helping him.

SAOIRSE: Of course you're helping Dylan.

A little bit of mild cheating going on here.

That's not fair. What, he's so cute. Nicola!

Dylan!

SIOBHAN: 7, 8, 9, 10, 11, 12.

So I am making a champagne and blackberry trifle,

in honour of my Aunt Betsy, who doesn't drink, but she says

if she is offered a glass of champagne, she won't say no,

which I really admire.

As well as blackberries to flavour her whipped cream

and chocolate in her sponge,

Siobhan is using champagne to flavour her jelly -

an element no other baker is attempting.

Can you tell me about this liquid you've got,

how many leaves of gelatine have you got in there?

She doesn't know. I don't know.

There were 15 leaves in here. And we... 15 leaves?

So we've found one. So there's 14 in there.

Oh, that'll be... That would set the Thames.

DYLAN: Look at that.

That looks like a cake.

Oh!

That's a good sponge.

OK, that doesn't look terrible.

SANDI: Nicola is the tent's most experienced baker.

And she's hoping her trifle will catch the eye of one of the judges

in particular.

It's all about Prue, though, really, isn't it?

Is that who you want to impress more? Yeah.

You say that. I do! But when Paul shuffles over...

Comes over with his wolf eyes, looking at you.

With his big, massive, sausage-y hands, you'll be like that.

"Please like mine." Please, Paul.

"Please like my sponge." "Please like my sausage roll."

With Prue in mind,

Nicola's making a strawberry and rhubarb Swiss roll base,

topped with an amaretto and mascarpone cream.

PAUL: I heard that you're pretty good at baking

and you've been practising. Yeah, I think I'm all right.

I mean, look at that, that's a, it's a decent looking sponge.

That's a very decent looking sponge.

Thank you. I think you know what you're doing,

which is great relief to me.

Good luck. Thank you.

Me and Prue are like... best pals.

Game recognises game. Me and Prue, it's like...

CLICKS TONGUE

Yeah, she knows what it's about.

She's got it.

What are you doing?

SANDI: I-I don't know, I don't feel right today.

You know the problem with you? Yeah? You're off your trolley.

Oh, that's what it is. Thanks.

Bakers, you are halfway through, halfway through!

It's rolling.

It's rolling.

Saoirse, Nicola and Jamie-Lee are all making a Swiss roll

for the baked layer of their trifle.

That's grand.

OK, get it sliced.

That's not great, like, is it? The Swiss would be ashamed.

NICOLA: I realised I forgot a really important part of the Swiss roll,

which is to roll it when it's hot.

That time has long since passed.

SHE SIGHS OK.

OK, I'm gonna try and make this into a Swiss roll now.

Oh, my lovely sponge.

Oh, no.

Dammit!

Eejit.

I'm actually gonna make a whole new sponge because I'm not happy.

DYLAN: Custard.

Custard.

SANDI: Custard is a fundamental part of any trifle.

I thought custard came in tubs!

Nothing's happening, it's not thickening.

But when making it from scratch...

Ugh.

..patience is essential.

Why won't this bloody custard thicken?

I've been here for months.

It might be me.

Shout at it and it might work.

Come on, custard! Thicken! You can do it.

Come on, custard! I think that's working.

My custard's custarding.

Look. Ah!

Let's make some custard. Whoo!

Whisking that nice custard until it's fluffy and soft.

Everybody thought I was gonna be crap.

Look at my custard.

Ooh, I'm so good at making custard.

Custard's in the fridge.

Do I open it? No, I won't.

No, it's fine.

Oh, what have I done?

Oh...

Um...

So, um,

I grilled it.

I don't know how, I think I knocked it with my knee

and I have grilled the sponge, which is an unusual move.

I don't know what to do. I don't know what to do.

Why? Um...

OK.

I'm gonna make a third sponge.

It's gonna be a record for the amount of Swiss roll fails.

Bakers, you have half an hour, just half an hour.

Oh! We've half an hour?!

No pleasing some people.

I don't have any whipping cream in mine.

I've just seen whipping cream in the fridge.

It was definitely meant to have whipping cream.

I'm about to whip the cream for the top of my trifle.

It should be light, but not TOO whipped.

There are bigger words for that but I don't know what they are.

I think I've overdone this, but screw it.

He'll love it creamy.

I've come to help.

Oh, good.

Actually, you want a glass of champagne? Yeah, let's do it now.

I know where to get bowls but not glasses.

Oh, well... Let them drink out of bowls. How French!

Slainte. That's... Slainte, slainte!

Woohoo. Ha-ha!

Ooh, that's very fizzy. Oh!

Oh, no, the cream! Oh! Oh.

Everything was going great until you came.

I-I'm going to go get you some more... cream. Yeah, it's grand.

Let's go back to the champagne.

It's number three, look at her.

She's gorgeous.

She's the Miss Universe of sponges.

Now, I'm not gonna forget to roll it this time.

Oh, it's so hot.

NOEL: With all their trifle elements complete,

the bakers can now embark on assembly.

It's a bit squished but I bet it tastes really nice.

It was so much better when I made it with my mum.

I think they were a bit worried by the amount of gelatine

I'd put in my jelly. Dunno why they were worried.

Jelly, jelly, jelly, jelly layer.

That looks lovely.

I'll put fresh blackberries into it.

Bakers, you got five minutes left.

Five minutes? Ooh!

I don't think it's as good as the other one.

Oh, my God. This is just lovely.

Chocolate, custard.

No time to be fancy.

It's very warm.

It's gonna melt the jelly, oh, this is a disaster.

Sprinkle over some Maltesers.

Da-da-da-da.

Oh, yeah, I'm just trying to do this quickly

but also very precisely, so it looks good.

I feel like the last little bit might be a scramble.

Ugh! I'm... I'm never gonna finish this.

Not a hope.

I feel like I should do more decorating, as it's quite basic.

Oh, Dylan, such a wee creep.

You're such a wee creep.

That's worryingly good.

You got one minute!

Argh!

Wow, that was quite a big reaction there.

This is really hard, Bake Off.

It's really, really hard.

Oh, the nozzle came off. Of course it did.

Oh, my God, this is a nightmare.

Oh! I just wanna put some gold on and it's all sticking to my hands.

NOEL: That is it, your time is up!

Yay!

Ugh.

Place your trifles at the end of your work stations.

Jamie-Lee, look at Nicola's compared to ours.

Where's your... where's your...?

The Derry Girls' trifles will now face the judgment of Paul and Prue.

Good luck, everybody.

Jamie-Lee. Paul.

Right, tell us all about your trifle.

So my trifle is chocolate orange surprise.

The surprise is?

Is that it turned out like a trifle, to be honest.

You do see, certainly, three layers.

The cream probably needed a little bit more. OK.

Let's have a look, shall we? Oh, God.

PRUE: A bit of chocolate custard.

I think that tastes amazing.

Does it really? Yeah.

Thank you. It does. Very good flavour.

The balance of the orange and chocolate and the sponge is delicious.

Your sponge is baked beautifully as well.

If it was neater and more cream...

It would be perfect. Spot on, yeah.

Really? Oh, thank you so much. Very well done.

Thank you very much. Thank you. Thank you very much. Thank you.

Yes! Oh, my God. SAOIRSE: Well done!

I'm delighted.

Oh, my God, I'm so delighted.

I thought it was gonna be crap.

It is a bit messy and smeary.

Let's have a look cos, I mean, I think it is a bit of a mess.

Wait until you try it, you'll clean that bowl right up.

You're gonna lick it clean. You're gonna lick her all over.

Irish liqueur all over.

CRUNCHING Oh.

The sort of malty chocolate balls are just lovely, when you hit them,

they explode in your mouth. Hmm. Lovely. Thank you.

I do think it's delicious.

The Irish cream liqueur in there,

it's just the right amount to lift it.

Your sponge is baked beautifully as well.

And the textures are spot on.

Thank you so much. Mm! Prue's absolutely smashing that.

Thank you.

Livid.

I'm livid.

That's the best thing to happen to me in ages.

So, Dylan, love the way you've decorated it.

You can see the layers, though they're a little bit, uh, casual.

Bit wee, bit woo, yeah.

You've got height to it, which I like, you know,

it gives you some depth to get the spoon in there.

Wow. Wow.

It's holding its shape, which is nice.

I hope it's not too stiff. Oo-er.

That's such a classic trifle.

Ah, good. The almond's a new addition for me, but I like that.

Yeah, OK. Lovely.

The sponge is good

but I think you've slightly overdid it with the custard.

It's gone slightly eggy. Yeah.

But, actually, all the flavours and all the textures

are pretty much there.

Thank you very much. Thank you, thanks, guys. Cheers.

You know we asked for at least three layers?

Can't you see it?

Hmm, if you peer very hard, you can see it.

It's all over the place. Looks like an aquarium.

The cream on the top actually looks quite nice.

It does. It's not overwhipped.

Well, let's see what the textures are like, shall we?

THEY LAUGH

It does look like slime, I have to say. Wow.

It is delicious. See, in Ireland, we love slime.

Uh, it's traditional that we have slime for the New Year.

Um, so please don't diss my culture.

And eat up your slime.

The flavours are lovely.

It does look revolting.

Oh, you. Some of it looks good.

You can taste the champagne. Yeah.

So you do have the taste, and the custard tastes good

and the sponge is good.

It's just that all the textures are wrong.

Yeah, well done.

Thank you very much. Thank you, I think. Well done. Thank you.

Nice try. Worth a try.

I think it looks amazing.

You can see it all, sponge looks good, jam looks good.

And you've taken real advantage of the fact that you made Swiss roll.

If you make a Swiss roll, you want to see that.

Yes, I made three.

That's actually the third one, but it's... it's there.

Texturally, it's all wrong.

Need to be thicker because... Yeah. ..it goes into a soup. Yeah.

Because you were rushing with the sponges,

so everything else fell out of place. Yeah, yeah.

But it's the best tasting one in here.

It's really good. I love the rhubarb flavour.

Yeah, the sponge is delicious as well.

The flavours are fantastic.

Thank you. Well done, Nicola.

Thank you. Thank you, thank you.

JAMIE-LEE: Well done, everybody. SIOBHAN: Well done, guys.

I feel pretty buzzing, to be honest.

I mean, said it was the best tasting one in the tent.

Paul said, like, he absolutely loved the taste.

He said it was beautiful or fantastic or whatever.

It's the best thing he's ever had, something like that.

But, I was not expecting that. I'm really, really happy.

I can't wait for the Technical. I want to go baking again.

Imagine if it was slime?

Imagine if it was Technical - and now we have some bakery slime.

Got it, done it.

SANDI: For the first challenge, the Derry Girls could practise as much

as they liked, but they're going into the Technical blind.

Hello, bakers, it's time for your Technical Challenge,

which, today, has been set for you by the lovely Prue.

Prue, any words of advice?

Do as you're told.

Wow, I think that's just general in life, that one.

That's more of a threat than advice. Yeah, really.

Right, off you two pop.

What are they up to today?

Well, Prue's bought a hoverboard. Yeah. Hence the injury. Hmm.

And Paul's gonna have a go on it. We'll never see him again.

Right, for your Technical Challenge,

Prue would like you to make 12 salmon and beetroot blinis.

Your tiny Russian pancakes need to be finished with horseradish and

beetroot topping and then garnished with hot smoked salmon and caviar.

Ah, it's the perfect New Year's canape.

You have one hour.

On your marks. Get set. Bake!

Ah!

Ugh, another piping bag.

JAMIE-LEE: Is that caviar?

An hour?

Yeah.

This is terrifying.

I've never actually had canapes, I don't think.

What's the point? They're too small.

Just get a full-sized thing.

Blinis then, Prue.

Why have you chosen blinis?

This is just such a nice dish for New Year.

It's absolutely delicious.

What we're asking for is 12 identical blinis,

with really beautifully piped cream cheese,

beetroot and horseradish, topped with hot smoked salmon

and then some lumpfish roe, which is my kind of caviar - affordable.

I mean, they do look good.

Have a go. Shall we tuck in? Yeah.

The blini's nice and soft.

The beetroot in it and the cheese on the top is delicious,

got a nice zing to it, but that hot smoked salmon and even that

little bit of dill on the top just marries with everything.

That's a great party piece, that.

I mean, it's hard to go wrong.

You know, if they read the recipe, they'll be fine.

It's the Derry Girls, isn't it?

Anything could happen.

OK, so, for the blinis, sift the flour and salt into a bowl

and make a well in the centre.

Make a well.

Make a well.

So it seems more straightforward.

But I am really nervous, for some reason, because

it's savoury, it feels like it's cooking or something.

"In a separate clean bowl, whisk the egg white to stiff peaks."

Is that the thing where you put it over your head and it doesn't fall out?

Are you supposed to hold this one over your head?

No, you're not.

Are you supposed to?

Oh, no, don't. Did it?

Put it over your head.

No, it's too slidey.

I don't trust it, no. Sabotage.

I am now folding stiff egg peaks.

Folding it over again, fold it over again.

I've never folded anything that was liquid.

Like, I-I thought that was impossible, but here we are.

You've got a taste for this now, haven't ya?

I do a wee tiny bit. Yeah, now... It's a bit sad.

..that you got a compliment from Paul. That's all it took.

You looked into his eyes, though, didn't you?

But it was... it's the moment... it's the moment before, it's the...

Yeah, then his two blue eyes come into play.

And you're like, "What's gonna happen? And you're like... "Is he gonna propose, or...?"Yeah.

Heat a nonstick frying pan over a medium heat.

Spoon one tablespoon of the batter into the pan

and cook until golden brown.

I mean, do we cook them in the olive oil?

I feel like they're nicer, they'd be better in butter.

But I don't look like I have any.

Cos, generally, you cook, like, normal pancakes in butter.

SIOBHAN: Are you not using any oil?

No, cos it didn't say.

OK.

DYLAN: Jamie-Lee, did you do oil? No.

It's a nonstick pan.

I feel weird about cooking them in olive oil.

It'll be fine.

SANDI: I made you an Irish biscuit.

Oh, my, wow.

Yeah. "Eejit." Yeah.

Is that Irish for "King"? Yeah, King of Eejit.

That's you. Oh, thank you.

Bakers, you have half an hour.

Half an hour.

Urgh!

Ha-ha, eejit.

CLICKS TONGUE Yeah?

NICOLA: So, then the topping is beetroot, horseradish,

salt and 50g of cream cheese and blitz until smooth.

"Horseradish cream to taste." What does that mean?

I'm gonna guess horseradish cos I don't like horseradish.

I like it hot, so,

I've really whacked a load of horseradish in there.

Gonna put in a large bit, actually.

It says to taste, and I can't taste it, so...

BLENDER WHIRS

SANDI: Oh, wow, spritzing now. Yeah.

Is this easier or more difficult than the trifle?

Difficult because it's all unknown.

Right. It's the unknown. Cos the trifle you totally knew

what you were doing. You were 100% on it. Yeah!

And then nailed the custard and everything. Yeah, that was great.

Why did you agree to do this?

I don't know!

I'm gonna try and use up all the mixture, just in case any go awry.

Bakers!

You have...

You were doing so well, you finish it. I just... OK.

15 minutes.

Oh, man.

I wanna go home.

My pancakes are a disaster.

Now they're starting to look like Yorkshire puddings.

Making extra ones because they all have to be the same, don't they?

And I don't want any snarky comments

from certain people about them looking different.

Spoon the mixture into a piping bag fitted with a nozzle.

This is really hard.

Just trying not to get the bag stuck together.

Pipe a swirl of beetroot mix onto each blini.

I've never piped before.

Imagine if I turned out to be a really good piper.

No.

This is really difficult.

If you go too fast,

it's gonna be a nightmare.

I'm really trying to concentrate.

I wouldn't eat these.

I'd probably eat the girls' ones but I wouldn't eat mine.

Mine just look like disappointing Iced Gems.

WHISPERS: Oh, Jesus.

There's half a salmon on that one.

NICOLA: I worry I'm being a bit stingy with the salmon,

but I want them to stay looking really dainty.

"Squeeze the lemon over the salmon

"then garnish with a small amount of caviar and a sprig of dill."

I don't have time.

OK, I'm done with the dill. Where was I going with the dill?

Caviar.

Dylan, stop jumping!

NOEL: Bakers, you have one minute left.

Oh! 60 seconds... No, really? ..of caviar action.

You're... uh, like, it was... no!

WHISPERS TO HERSELF

NICOLA: Not much caviar.

Oh, my gosh.

DYLAN: It's bloody terrifying.

Just doing this really quickly.

Bakers, your time is up.

Please bring your blinis

and place them behind your photograph on the table.

Oh...

OK.

SIOBHAN: Oh, my God.

SHE GASPS Ooh!

DYLAN: My God, you guys are amazing.

Paul and Prue are looking for 12 identical

hot salmon and beetroot blinis.

But they won't know which blinis belong to which baker.

Looks pretty good.

However, we shall see. We'll start with that one.

OK.

Is there 12? Yes. Yeah, it's 12.

Are they all the same?

Yeah.

I think that one's been fried with oil, you know.

That's got oil on it. Really? Yeah.

That's delicious.

The blini's nice and soft. Mm. It's quite airy.

Good.

Well, moving on to, they're a bit pale, these.

They're not so well risen and a bit hard.

Mm-hm.

Flavour's excellent.

They're a bit irregular in size, though. Mm.

OK, moving on to number three.

They're a bit pale.

Very thin.

But they are all the same, actually.

And they're quite neatly piped.

They are good, they're soft.

You do have to open your mouth wide and get the whole lot in together,

otherwise, you don't get a bit of everything. Hmm.

Well, this one's very nicely browned, isn't it?

I like the colour on that one.

Yeah.

I must say, it's lovely.

They are good, the blini's nice and soft

and that horseradish comes through nicely.

I mean, that is a bit too brown, isn't it?

Yeah, that one is, but the rest of them are all right.

Mm, and even that one tastes lovely.

Right, this one's got a tonne of dill over it, which I like.

They're a bit inconsistent in colour and size. Yeah.

Yes.

Mm. They're soft enough.

They really are delicious.

Huge amount on top of it, though, isn't there? Mm. I quite like those.

SANDI: The judges will now rank the New Year's canapes

from worst to best.

In fifth place, we have this one.

Who's this?

Dylan, they are both under-browned, and, yet, slightly overcooked.

JAMIE-LEE: Well done.

That's a skill. That's different.

In fourth spot, we have this one.

Whose is this?

They were a little bit underdone, a little bit inconsistent,

they needed more colour. Right. OK.

And in third place, we have this one on the end, which is Nicola.

The blinis are just a little bit oily.

Did you fry them in oil? Yes.

They are a little greasy to hold.

And number two is this one.

Ha, that's mine.

Ah, Saoirse. That's mine.

These are actually pretty good. The flavour was good.

I did like the colour and they...

..but there were just a couple of them

that were slightly inconsistent. Well done.

Thank you.

Which means that...

THEY CHEER

Ah!

Siobhan is at the top.

The blinis were perfectly risen and the flavouring was excellent.

So well done, Siobhan.

Ah! JAMIE-LEE: Well done, Siobhan!

Can't believe it. Never win anything.

Proper chuffed.

God, I've been in England too long when I say that, "Proper chuffed."

NICOLA: Come back tomorrow, fighting attitude.

I'm not giving up hope yet.

Now that I know how good it feels to be first,

I'm in it to win it.

Watch out, girls.

Just one challenge remains before Paul and Prue decide which

Derry Girl will be crowned the first Star Baker of 2020.

Hello, bakers. Welcome back to the tent.

It's time for your Showstopper Challenge.

You excited? TOGETHER: Yes!

Yeah, woo!

Now, as we slip towards the year 2020,

the judges would like you to make a cake based on your favourite decade.

Oh, I like the '60s. I like the '60s.

Yeah, the 1860s, so impressionism went public, the Suez Canal opened.

OK.

Your cake needs to consist of at least two tiers,

beautifully decorated, and you have three and a half hours.

On your marks. Get set. Bake!

OK. Ah...

OK, OK, OK, OK.

All right.

Look how quiet we all are today.

Yeah, silence. Everyone's panicked.

I think go hard or go home.

I mean, God loves a trier.

So yesterday went well.

But today's going to go even better.

I have no reason to believe this, apart from blind faith.

I suppose I should take that out.

For the Showstopper,

we're asking the bakers for a two-tier sponge cake,

could be more than two,

but at least one of the tiers has to be sculptured in some way.

Now, this will appeal to the artistic bakers in the tent,

but it's also gotta taste good.

Style and substance, please.

We want filling. We want icing.

We want decoration and, most of all,

we want flavour and beautiful texture.

It's the chance, really, for the bakers to show us what they can do.

I'm not holding me breath. This could be a car crash.

NOEL: The success of a tiered cake relies on perfectly-cooked sponge.

Mmm.

Not only must the bakers deliver on flavour...

Yeah, that tastes good.

..they must also have the right consistency

to be stacked and sculpted.

It said a dropping consistency, so I feel like that's sort of,

that's a drop.

Pfft.

My cake is '60s camper van, kind of summer love vibe,

cos I love the '60s era.

It's like the birth of cool.

SANDI: Dylan's Decade Cake will be made up of a hill

made from Victoria sponge,

with an iconic camper van,

made from a lemon loaf, parked on top.

I'd never done a lemon loaf before, so we'll see how it goes.

Are you splitting it and putting lemon curd

in the middle or anything? Yes.

PAUL: So, obviously, you're making...

Oh, I'm not making lemon curd.

Um, I don't have time for that, Paul. And are you making jam?

And I'm not making the jam.

What exactly are you making? Just the sponges.

That it?

No, no, and the buttercream and the designing. Oh, that's all right.

Who has the time to make jam and lemon curd?

Back off, Paul.

No, I wouldn't say that to his face.

He'll knock me out.

It needs one more second.

Hello, Jamie-Lee. Hello. Hi, how are yous?

Tell us all about your Decade Cake.

I'm gonna celebrate when Amelia Earhart,

who was obviously the first woman to fly across the Atlantic,

she had to make an emergency landing in Derry.

I just think it's a really nice part of Derry history,

that isn't political. Uh-huh. Yeah.

So gonna celebrate that and... NOEL: Nice.

..hopefully, make a cake shaped like an aeroplane.

I thought "That'll be easy."

SANDI: Jamie-Lee will recreate Earhart's plane in Swiss roll

and the Derry field from vanilla sponge with a coconut buttercream

and raspberry jam filling.

PAUL: So have you practised this at all, no? Nope. Brilliant, um...

So, uh... I think she has got it all in her head.

The old canoodle. I think you're very brave.

Nearly as brave as Amelia Earhart.

Thank you very much, that's a compliment. Thank you very much.

Thank you.

Well, the oven's on anyway.

Woo!

SANDI: The bakers must resist the temptation to open their ovens,

as this will affect the rise.

Are they ready? Are they ready? Are they ready?

Timing is crucial.

Overbaked cake will dome and crack.

I think they can come out. I think they can come out.

Undercooked cake may collapse when layered.

OK, this one still is not ready, I can tell.

Keep checking them at, like, turns of three minutes

because I don't want to overdo them.

So I'm doing an ode to 1930s Berlin, specifically the movie Cabaret.

NOEL: Wow. So I'm doing a very decadent chocolate cake

with Sally Bowles' Cabaret. Oh, yes.

A bowler hat on top. I'm in. I'm all over this.

Nicola's chocolate sponge bowler hat

will sit on chocolate sponge layers,

filled with white chocolate and raspberry ganache,

finished with Art Deco decorations.

I think, like, for Cabaret, I just love the music,

the design of the era.

Liza Minnelli's iconic.

I'd like to make something, hopefully, that

looks worthy of Liza.

Oh!

Jesus.

OK, that was a disaster.

NOEL: Saoirse is the only baker adding fruit to her sponge mix,

however, fruit must be carefully distributed for an even bake.

Fold evenly. What is evenly? How long is a piece of string?

I'm under pressure, really, just to get it in the oven.

And I've lost half of it in my hair.

And everybody else has theirs in the oven.

Saoirse's ode to the 1960s will be made from lemon

and blueberry sponges.

The bottom layer will be finished with a tie-dye effect fondant

and the top sculpted into a peace sign.

PAUL: So you seem pretty confident about this. I mean...

I seem confident about this?

Well, you know, but, uh... With the cake mix in your hair.

PRUE: Have you ever made this cake before in your life?

I've never made a cake before. You've never made a cake ever?

No. Until yesterday.

And your cake was fine yesterday.

Uh. Oh, no.

I just lost loads of it.

At least I'm gonna smell good. Good luck, thank you very much.

Thank you very much.

Ooh.

Ha-ha!

I think they're looking good.

WHISPERS: Chocolate sponge champion.

Oh, it's not good.

Is that bad? Oh.

Whoa! Jesus Christ.

The ghost of awful cakes.

Don't worry, it'll taste great, and that's what it's all about, so...

Oh.

This has collapsed.

Oh!

It just, it just looks like a crater now.

Hello...

Hello.

Hi.

So my decade is the 1980s.

My parents, unfortunately, have passed away so it's, um...

..it's sort of an homage to the holidays we had when we were small.

Of myself, my brother, my mam and my dad and the dog,

heading camping in West Cork.

SANDI: Siobhan's making camp on a Cork coast,

made from chocolate and raspberry cake.

She'll then pitch her tent, made from a local speciality.

We had this thing that WE called Battenberg.

It was only when I moved out of Cork did I realise that

Battenberg was something else entirely.

So this is a Cork Battenberg.

So it's like a triangular chocolate log, with alternate vanilla sponge

and chocolate sponge.

And that, sort of, I thought, looked like a tent cos it was triangular.

PRUE: I mean, if it's neat and it's beautifully done, it'll be fine,

but the main thing is... How it tastes. ..the cake's gotta taste good. Yeah.

Cos this is a baking show. It... it... what?!

NOEL: Is it?

Did everyone know that? No!

I got you this. Oh, wow. What is it?

It's just hot air. Oh. It was really hard to wrap, actually.

Oh, OK, cool. And what's this?

That's my uncle. Oh, OK. Thank you.

Bakers, you are halfway through! Halfway.

Halfway. It's a state of mind.

Girls, is it meant to be a bit wobbly when it comes out?

No, leave it in for a bit longer if it is.

But I... it was in for ages.

I don't want it to be dry. I'm just gonna flip it.

I'm taking risks.

It's split. Dammit, dammit, dammit, dammit, dammit.

It's a broken heart!

I'm gonna try to squeeze this back on.

I don't know what I've done wrong.

I think it's just cos there's so much fruit in it.

So, yeah. What a pity.

It's going back in.

It's a bad way to start New Year's, with a broken heart.

So I'm making the buttercream.

Don't try this at home. Oh!

HE GASPS

Ha, didn't get me that time.

Oh, my God, guys, there's most of my mixture.

Argh!

NOEL: The Derry Girls are all using fondant to decorate their cakes.

This is going to be the sea, obviously.

I am making a tie-dye fondant

for the bottom layer of my uncooked cake.

SANDI: I've been in this tent for some years now,

I've never seen fondant in a mixer.

I just thought that I would give it a go. OK.

Like a culinary experiment.

Yes.

I mean, it... that's actually working.

If the fondant is too thick,

it'll overpower the flavour of their cake...

I think I'm happy with this.

It's a hill. Hills are all over the place.

..too thin and the fondant may tear.

Oh, why?

That's just getting worse.

The bottom cake this one's...

I mean, I'm guessing it's still gonna be split in half.

Let's look.

It's still split.

I'm devastated!

Bakers, my mammy says you've got half an hour. So it is.

Does anyone have any idea what they just said?

That was a tough crowd.

So this is the chocolate buttercream.

I'm doing now the little Art Deco design.

I'm gonna spray everything I own in life with this spray, I love it.

DYLAN: This for the grass.

Just like that summer of love, Woodstock '60s vibe.

Do you know, this is a weird thing about me? Cool shirts.

I was actually... I was at Woodstock.

You were? That's sick! Yeah!

I was 11. You are cool.

I wasn't that cool. I was 11, but... No, you're cool.

That's cool? Yeah. Wow. That is cool. I'm cool, everybody!

Dylan says I'm cool.

Well, Dylan is the king of cool.

Just put it out there.

This is Amelia Earhart.

She is fuming that her hat's so crap.

God's sake, Amelia! Come on, love.

This camper van is really out of proportion.

It's... the cake's too small.

I am trying to make this look like a tent, so I'm just going by eye.

Yes! Yes!

So that's gonna be the shape of a plane.

So this is hat number two.

This is something I wanna eat, which is hopefully a good sign.

I am trying to get these bits out for my peace cake

and it's about to snap at the edge.

I mean, it does taste lovely.

That looks nice, doesn't it?

Will I do it around the sides as well?

I don't have enough.

RAPID BREATHING

I need more buttercream.

SANDI: Ready? Yeah.

NOEL: What are you two doing? Nothing. Nothing. Nothing at all.

This is a disaster! What on earth's going on over there?

Nothing, just a bit of baking. Nothing at all.

I'm going home, by the way, so... No!

No! I wanna go home.

No, look! Look, buttercream.

Oh, my God, it's a massacre. It's a miracle. It's a miracle.

Wheels, wheels of steel.

Oh, Dylan, that looks great.

Yeah. First wheel.

I think you might be in the lead. Ah, no way. Yeah.

That's... I've looked around.

Oh, yeah. There's a series of mini catastrophes out there.

It's sticking and I don't know why.

I think I'm gonna have to start again.

This is embarrassing. It's just embarrassing.

This is what the English think is fun.

I'm just gonna do this.

I've washed my hands, OK, people of Britain.

Siobhan, are you OK?

What are you on about? I'm fine.

Do you want to re-enact that scene from Ghost with me?

I really don't want you to do that, please, get away.

SANDI: You've got five minutes, people.

Five minutes!

It's gonna be a sprint finish.

That's supposed to be the wing.

Urgh...

This is it. This is the presentation board.

SAOIRSE: Ah, you can't even see that it's tie dye any more.

Whoops.

Here, just lash it on.

I don't even know where the cake ends.

The Sandi bus, in honour of the legend.

Get all these little guys on.

Do as I say, Cork Battenberg, behave and get off your wire cage.

Liberate yourself, fly free, come on. Oh, my God.

Oh! Argh!

I've given up.

This looks like a five-year-old made it, who had broken thumbs.

Just trying to do the peace symbol.

Still gotta do that window.

Can I ask them to look at it in one direction only?

Uh, it actually looks like a hat.

Please don't fall apart,

please don't fall apart, please don't fall apart.

Please don't fall apart.

SAOIRSE: Dee-dee-dee!

Bakers!

Your time is up.

EXHALES DRAMATICALLY

What you've done is remarkable.

We've never seen anything like it.

Please place your Showstoppers at the end of your benches.

Ooh.

Well done. We are proud of you, my children. Proud, we're proud.

Thank you. Siobhan, you look exhausted.

I am a broken woman.

I would have a breakdown if I had to do that again.

I couldn't do it.

I think I wrecked it. Argh!

It just didn't work out.

And I'm genuinely a wee bit annoyed.

I don't think that it could've went any worse.

I'm just hoping that the judges give peace a chance, you know?

I've basically ruined the memory of my mother and father.

You think THAT'S bad, what's Liza Minnelli going to think?

She'll be livid!

I might not go back in.

I'm gonna go home, actually.

The bakers' 3D decade cakes will now be judged by Paul and Prue.

Jamie-Lee, please bring up your Showstopper.

Oh, it's heavy.

The plane is sitting quite deep into that...

Cos it crashed. Obviously.

Let's have a look, shall we?

Jamie-Lee, the fondant is really thick.

I know.

The raspberry middle is beautiful.

It's just not the lightest cake I've ever eaten.

It's tough as old boots.

The actual sponge is really tough.

Let's have a look at the base.

Is this the same cake, is it?

It is, but I think it's just done better, personally.

How much rising agent did you put in?

Did you just put baking powder in? Yes, a little bit.

When you say a little bit...

Oh, do you know what, I got confused with tablespoon and teaspoon.

So...

It's burning my tongue.

Is it really?

It's so nearly there, it's just...

Just too burny?

It comes down to just weighing up carefully.

It's the hardest bit, actually, the weighing up.

Aye. Thank you.

It is a lemon drizzle sponge with blueberry and jam droppings.

I like the decoration, actually.

But the colours are a little bit washed out.

Well, it's a metaphor because peace isn't always

what you imagine it to be.

Really? Um...

Actually, it's really difficult to do,

to not mix it up too much and end up with grey and all.

It's so hard.

I think your cake is delicious.

I think the blueberries and the lemon work really well.

The colour that you've managed to achieve on the crumb

is a good indication that it's a decent lemon drizzle cake.

The texture isn't absolutely perfect

but there's nothing ever wrong with blueberry and lemon.

It's a lovely flavour. Well done, Saoirse. Thank you very much.

Yes!

Is that a bowler hat? Yeah.

Not quite the right shape for a bowler hat, is it?

It's definitely '30s looking.

I like the decoration on the side.

It's quite clever to do that.

Um, what's in that cake?

Uh, cocoa powder, margarine, eggs, self-raising flour.

No coffee?

No!

There's an odd taste to that chocolate cake.

And I can't identify what it is. I don't know what it is!

It tastes quite musty.

Oh, yeah, there's muscovado sugar in there.

How much? There's quite a lot.

Maybe it was that. Could be.

I think the top one is actually the best one.

I think the hat is the nicest bit.

Should we have a slice of that? Yeah, maybe!

Try and redeem myself.

Is it any better?

Sadly not!

All my hopes and dreams are in that hat.

They're dashed!

It's an interesting flavour.

It's not necessarily chocolate, but I do like, I do like the design.

And you have gone to a lot of effort

to create all this pattern round the outside as well.

The base is a little bit all over the place.

Yeah. It's not particularly neat.

It looks a bit like Plasticine, doesn't it?

But the camper van is quite effective.

I named it after the grooviest chick I know - Sandi.

"The grooviest chick!"

Dylan, she's not a judge.

Why aren't you... Didn't you name it Prue?

I should've.

Right, so the top cake is...?

That's the lemon loaf.

The camper... Yeah.

..sponge, can you see how wet it is inside?

Oh, right. It's underbaked.

It's nearly inedible.

This one, on the other hand, is nicely baked.

Yeah, so overall your bottom cake is very good.

The top bit is massively underbaked.

But the flavour's OK, strangely enough.

And the concept, brilliant.

Thank you. Well done.

Well done!

Siobhan, would you like to bring up your Showstopper, please?

Well done.

Oh, my God, I'm sweating!

This is my rendition... SHE STIFLES LAUGHTER

..of the happiest day of my life.

The 1980s camping holidays with my family down in West Cork.

It looks so weird!

Oh, my God!

It may be delicious. Let's see...

He can barely eat it.

It's lovely flavour, very chocolaty.

It's a bit dry.

Is it? Hmm.

Yeah. However, the vanilla cake is beautifully baked.

Yeah, the raspberry jam lifts it up with the buttercream,

so that actually is a nice thing to eat.

Let's have a try of the Cork Battenberg.

I just want to see if you've got the layers.

Oh, that's beautiful.

Good.

Is that overdone as well?

The white one is a little bit overbaked.

Oh. But your design is interesting.

Mm-hmm.

I quite like it, it's colourful. Yeah.

It's playful. Thank you very much indeed. Thank you.

SANDI: Well done, darling.

The chocolate sponges were a little bit dry.

Frankly, my expectations were so low for that cake,

I thought it was going to be a disaster.

What I take away from this is, don't think that you can do something

to a professional level when you've never, ever, ever done it before.

I don't think you ever want to hear the word musty in the Bake Off tent.

That's got to be a low point!

The crown of the Queen of Baking is slipping slowly from my grasp.

Well, generally that went very well.

There were a few hits and a few misses.

Now, Nicola's flavour from that chocolate, I just couldn't identify.

Have you worked it out yet?

Uh, no. No, it's like there was a little bit of coffee in there.

Or gravy.

Or gravy.

Or mustard. Yeah.

So not her.

No, and I think Dylan...

Bless.

..I mean, great design.

I long for him to do better because the flavour of the lemon cake

was absolutely perfect but the, honestly, texture was horrible.

Oh, it was like rubber. It was cute, though, putting Sandi on the side.

Yeah, I thought he should've won.

Well, the other one is Jamie-Lee.

I love that. I thought it was witty and... It's clever. ..very clever.

But there was a bit of a mess up with the rising agent.

Mm. Think she's dropped herself out of contention, I think.

What worries me is blood

appears to be spurting out of Amelia Earhart's neck here.

Well, she has just crashed.

I think... Saoirse did really well.

She's actually created a nice tasting cake.

If you've never baked a cake before

and the first time you do it is in the tent with us there,

it's just amazing.

I mean, I thought Siobhan did OK, actually.

Her Cork Battenberg... Cork Battenberg, yeah.

..was really beautifully done.

And the grass looked great, as well, on that.

Yeah, the coconut worked with it, you know?

At the moment, for me, I think you're looking at Siobhan and

Saoirse as well.

So, they're the two people for me. Between those two. Yeah.

I absolutely agree.

Well, I can honestly say you are five of the most troublesome

people we have ever had in the tent,

but I can also say I don't think we've ever had more fun.

So thank you so much for being our first bakers in 2020

and thank you for the craic. Aw. Thank you.

We've had a blast.

You're all winners in my eyes but there can only be one real winner

of the Great...

..New Year Bake Off.

PRUE: Try again, Noel.

There can only be one winner of the Great New Year Bake Off,

and the winner is...

..Saoirse.

CHEERING

Well done.

NICOLA: Can you believe it?!

Oh, thank you.

Oh, my God.

Ah!

I can't believe I won, I'm delighted.

Thank you.

SHE SCREAMS

Oh, thank you! I'm shocked.

Saoirse won, actually, because she was the most consistent

over the three challenges.

I think she did really well in the Showstopper.

For someone that's never baked before,

coming into the tent, to do what she's done, fantastic job.

Thanks for putting up with me. No, you were fantastic.

I was so stressed.

I've always said, if you can read, you can bake,

and the Derry Girls proved that today.

SHE SCREAMS

I've had the best fun, it's been brilliant craic.

So the last thing to do now is to have a drink

and celebrate New Year and Saoirse's win, so happy days.

Let's go!

# Joy, joy, joy to the world

# Joy, joy, joy... #

This experience has just been amazing.

It's been lovely to do it with my friends.

And I'm so happy for Saoirse.

I will let her be the queen of baking.

I can be the queen of people's hearts instead.

Is that...?

Yeah, I can be that, it's fine.

# Let Earth receive her king... #

Happy new year!

I feel like it's kind of made us closer baking together.

I feel like we should bake together more.

# And heaven and nature sing And heaven and nature sing

# And heaven and nature... #

I will take away from this experience...

..um, a few of the bowls.

I've grown quite attached to them.

And you seem to have a lot of them.

# Joy, joy, joy... #

Could there be a better start to 2020?

No, no, there couldn't be.

This is a pretty class one.

It's been a ball.

# Joy to the world

# Joy, joy, joy to the world. #

Happy new year!

CHEERING

Woo!

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