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Week Six in the Tent...

Fudge!

Keep calm and keep going.

..and pastry put the bakers
under pressure.

Oh, my God, this is so bad of me.

Where is he? Paul's on the show and
he normally arrives walking through

the buttercup field!

Oh, I hope he hasn't forgotten.

Hello. Hello, Jo.

You normally come from that way,
where have you been?

Well, I brought the car
so I parked the other side. Oh, OK!

Time for an Extra Slice.

Hello and welcome.

Samosas, strange looking choux buns
and stonking great pies -

did we all enjoy pastry week?

Ruby was really excited,
because as this unseen moment shows,

she loves absolutely
everything made of pastry.

I do love pastry.
I love eating tarts.

I love eating...

Wait, what else is pastry?

Having missed last week's
Showstopper, Prue was still

feeling a bit sniffly, but made sure
she didn't distract Paul.

It's gorgeous,
and in fact the pastry, again,

is so thin.

Sorry.

It seems that Jon has
very strong views on pastry.

Pastry,
it is possessed by the devil.

You turn your back on it
and it will eat you alive.

Well, unfortunately, Rahul overheard
Jon and immediately started

to feel nervous around his samosas.

As ever, we're joined by the baker
who left the tent,

and this week it was Dan the Man.

But the great news is that Dan will
be joining us later in the show.

Also coming up, we've got some
great pictures of the baking

you've been doing at home,

and Tom Allen won't be letting
his total lack of baking knowledge

hold him back as he has a look at
the pastries you, perhaps unwisely,

brought along to the studio.

Show us your bakes!

Joining me to chat about
rough puff and stuff, I've got

a brilliant panel of
celebrity guests.

Will you please welcome
Richard Osman!

Scarlett Moffatt!

And the king of Bake Off,
Paul Hollywood!

Hello!

Well, we're delighted
to have you with us, Paul.

How's Bake Off been for you so far?

It's been amazing this year,
actually.

I think the blend of the
bakers' characters actually get on,

they're really tight
as a group this year.

And the flavours they've come up
with have been stunning.

Very impressed.

Well, it's been an unusual series -
no bakers sent home one week,

two bakers sent home last week.

Is it true that you
eliminate yourself from the tent

in Vegan Week?

I tried!

Now, before going into the
Showstopper, you, Prue, Noel

and Sandi always have a little chat
about how well the bakers

are doing so far. And I
was interested to see you often

play a game when you're sat
round the table, a game of

What's Outside The Tent?

Here's Sandi having a go.

It is really a wide open field.

Yeah.

Scarlett, welcome to the show.

Now, when it comes to pastry,
are you sweet, savoury or both?

I mean, I like owt with pastry,
to be honest.

But I like sausage rolls and that.

So, savoury, I'm more
of a savoury person.

Yeah, a sausage roll
from a service station.

Don't you think? Oh, I do.

That they have in those sort of
things where they slightly warm

them up and you think, "I wonder how
long that's been there..."

But they're always delicious.

I don't know if you're involved
in that at all, Paul?

I was. I think a good sausage roll
you cannot beat, I must admit.

It used to be called the
baker's breakfast, the sausage roll,

cos it's normally the first thing
we bake off when we go into work.

So you bake off the sausage roll,
you get your floury baps

that come out
normally about an hour later,

and you slap it in-between a floury
bap and eat it. It's delicious.

Oh, how lovely.
Oh, that does sound nice.

It works, though. Honestly, try it,
sausage roll in a floury bap.

A sausage roll with pastry
round it in a floury bap?

Yeah, yeah, in a floury bap. Oh!
I love how many carbs are in that.
Yeah.

OK. Let's just remind ourselves
what happened in...

Hang on, which week is it?

I mean, we're at week seven
now in the Bake Off...

Week six.

We're week six now
in the Bake Off...

Bless Paul! Thank you.

So, let's just remind ourselves
what happened when the bakers

had a brush with pastry.

Week six saw the return
of the bakers' arch enemy...

Argh! ..pastry.

It is possessed by the devil.

Bring it on!

The samosas Signature
was sweet for some...

It's a juggernaut of flavour.

..but sour for others.

Bit tough, Prue?

While everyone got fired up...

So scary with the blowtorch.

..by the puits d'amour technical.

Well of love.

Didn't know I had a well of love,
to be honest with you.

Before taking on a
monster of a Showstopper...

Oh, God, how am I going to do this?

..fit for a king...

It's really wet.

..and queen.

It tastes delicious!

It was Dan's turn to leave the tent,
while Briony was crowned Star Baker.

So, a brilliant week for Briony.

She produced perfect pastry
in the samosa Signature,

came top in the Technical,

then wowed the judges
with her appetising

Alice In Wonderland banquet pie.

Paul, before my alliteration
becomes really annoying,

tell us why Briony deserved
the Star Baker crown.

I mean, she did phenomenal
in the Technical, she won it.

And then I think her
Showstopper was incredible, the
pie.

And her samosas were delicious.

I mean, it's nice actually,
cos Briony's been promising

to become Star Baker
for a few weeks now.

And to do it at this time
is a good time

to do it in the last half because
it's then that you build on it

with a little bit of confidence.
So, she was amazing.

That Alice In Wonderland pie was...

It, like, had game inside
and it was a game on top.

Cos you could play...

Ah!

I was like, "You are so clever!"

Yeah. I love her.

Richard, Briony was grinning
like the Cheshire Cat this week.

Were you pleased for her?

I was really pleased for her.
You know what, this has been

my favourite series ever of
Bake Off, I think, cos all of the

contestants seem so lovely, you
know, really great personalities.

And every week when someone gets
given Star Baker, I'm like,

"Oh, brilliant, it's them,
it's them!"

Usually, there's a couple
of wrong 'uns, right, Paul?

But this series...

I know you can't say,
we've been talking beforehand.

I was so chuffed for her,
but I'm so chuffed for all of them,

they're such a lovely bunch.

Now, we've noticed before how Briony
sometimes looks a little bit shifty,

like she's smuggled some extra
ingredients into the tent.

Take a look at this.

Sadly, pastry got the better of Dan
this week and he left the tent.

There was too much water
in his samosa pastry,

too little rise in his puits d'amour
and too much raw pastry

in his banquet pie.

It really was a
desperate week for Dan.

Why did he trip up over
some pastry, Paul?

I don't know what went wrong,
whether it was confidence.

I think if you fail on the first
challenge and don't pick yourself up

or get a strong position in
Technical, you're on a hiding

for the Showstopper because
your head's all over the place.

"If I don't do this,
I'm out of here."

But it was really sad actually,
cos his puits d'amour, it tasted OK,

but it was just flat. He opened
the door when he was meant to be

putting the sugar on. So, is that
one of the worst things you can ever

do with pastry? Yeah, yeah. Oh, OK.

I'm always opening the door
to Greggs, I'll say that. Yeah.

So, in the Signature, the bakers
were tasked with producing

six savoury and six sweet samosas.

They had to roll each one out
so that the pastry was really thin.

Rahul used a big wooden rolling pin,
as did Ruby,

while Kim-Joy used a tiny porcelain
rolling pin she borrowed

from a pixie that lives
at the bottom of her garden.

Jon's fillings were a nostalgic nod
to the time he wooed

his wife by cooking her romantic
meals, and whilst his pastry

was a bit soggy in places,
his flavours were delicious.

Richard, is a chicken and pesto
samosa your idea of romance?

Well, I don't know,
it's his, isn't it?

I thought it was rather lovely
he was paying tribute to the

filling he gave his wife
on their first date.

I thought that was rather...

I thought that was...

Oh, come on, everybody.

Honestly, it's like having
Prue Leith in the room.

Now, Rahul went with
paneer and potato for his savoury,

followed by a sweet filling
of coconut, ricotta and cashews.

Prue said they were faultless
and gave him one of her trademark

double Chinese burns.

And, Paul, you gave Rahul
yet another handshake.

Yes, for his great flavours
and melt-in-the-mouth pastry.

Why were his samosas so perfect?

The flavours and spices that
he introduced into his samosas,

the pastry was delicate and he even
did those little slits as well

for a little bit of decoration.
The colour was beautiful, texture,

appearance. They were just perfect.

I even started crying when you
gave him a handshake. Did you?

Yeah! Cos you can just see in
his face he just wants reassurance

and he just wants you to say...

I think he's such
a fantastic, gifted baker.

And every single time
he finished his challenge,

he was on the phone to his mum.

Aww.

And he was on the phone for
quite some time, you know.

I think he's a cult leader.

I think if there's one cult leader
here, it's not him.

Let's get onto Ruby, shall we,
because Ruby used her

mother's chutney recipe to accompany
her traditional savoury fillings

of peas, potato and onions,

and also made an orange-infused
date and almond sweet samosa.

Paul, you described her sweet samosa
as a "juggernaut of flavour"

and awarded Ruby
with another handshake.

Yeah.

Aw, mate.

There's too many handshakes.

Honestly, earlier, I saw Paul get
a Kit Kat out the vending machine,

shook its hand.

Do you know what, I've been
asked that a lot this year.

I mean, someone actually
did a study on it this week

and did a graph.
I went, "Please! Get a life!"

That was probably Rahul, to be fair.

Now, Ruby's been up and down
across the weeks, really.

What do you make of her as a baker?

She is a very natural baker.
I think she's got better, actually,

in the last couple of weeks.

I think because she's listening
to the constructive criticism that

we gave, I think she is getting
pretty strong, pretty strong.

I think she's great,
I think she's too young to win.

I don't think it's fair.
I think young people...

That's ageist! Absolutely.

It's all right to be ageist
against young people.

I don't think she's had
enough disappointments in life.

Anyone over 40,
they've had so many disappointments,

let them win Bake Off!
I think... How old is she?

You can't win Bake Off at that age.

For the Showstopper, the judges
were after a beautifully decorated

and hand-shaped pie that could serve
as a centrepiece of a Tudor banquet.

Jon surprised literally no-one
by going with a Welsh theme -

a dragon design with a filling
of minced beef, leek and carrot.

He opted to make it out of
puff pastry, and yet at no point

thought to call it
Puff the Magic Dragon.

Prue was full of praise for Jon's
flavours, which, for some reason,

she found hilarious.

It tastes delicious!

Now, Scarlett, Prue described
Jon's pie as being like

a "monster sausage roll."
From what you've already said,

you like the sound of that, don't
you? That would go down a treat

at our family buffets. It would.

The word "monster" and "sausage"....

No, I mean...

I actually didn't mean that!

I actually...

I didn't mean that.

Now, Rahul went with a butterfly
design complete with tentacles

for his pie filled with lamb curry
made from a secret family recipe.

The judges said his filling
was "beautifully cooked with the

"perfect blend of spicy flavours."

Scarlett, what did you think of...

That butterfly!

I don't mean it awful cos
I couldn't do it any better,

but I'm not on Bake Off
so I can't be judged.

It literally looked like when you
do food tech at GCSE level.

Like, that's the design
that it looked like.

But what if he's watching
and you've upset him.

I'm sorry. What if he's crying
at home right now? He won't be!

He doesn't care
about my opinion, man!

What if he does?

The butterfly was called
Scarlett's Butterfly.

I'll just leave now!

We did see some incredibly creative
takes on the banquet pies this week.

Here's an unseen moment
which shows you enjoying

Ruby's chilli filled banquet pie.

Congratulations,
that is very good hot water crust.

Not boring. Beautiful, not boring.

Tasty.

Tasty, crisp.

He got a bit of chilli.

That was the last thing
Paul Hollywood ever tasted.

Onto the frankly
rather weird Technical to make

six puits d'amour - a classical
French bake that means

"well of love." Ruby, could you read
us out the recipe, please?

"Using a small piping nozzle,
pipe the choux in a circle

"half a centimetre in from the edge
of each pastry disc."

Doesn't make any sense
so I'll stop reading.

I felt the same about
The Da Vinci Code.

Ruby came last.

After her disastrous puits d'amour

and nearly asphyxiating Paul
with her banquet pie,

Ruby made a quick exit from the tent
through an escape tunnel

she'd been digging
for just such an occasion.

Coming up, we'll be taking a look
at the weird and wonderful creations

you've been baking
in your kitchens at home.

Back in a bit!

Welcome back.

I'm here with Richard Osman,
Scarlett Moffatt,

and Bake Off legend, Paul Hollywood
to pick over Pastry Week, and I've

been down to the tent as usual to
find bits of discarded footage.

Paul, I found a bit where someone
asked you if you're going

skinny dip in the lake.

I'm not going to, but I'm sure
Sandi, Noel and Prue will.

But it seems you changed your mind,

and here is Briony's reaction
when she saw you.

OK. Brace yourselves.

It's time to welcome our resident
Bake Off superfan,

it's Tom Allen!

Hello! Hi, hi and hi.
Hello. Hi, Tom.

Hi, Jo. Hi.

Can't wait to hear what you
made of Pastry Week,

because you were telling me before
the show, right,

that in your opinion, Paul doesn't
know what he's talking about,

is that right? Yes, I did say that,

but I wouldn't dream of saying it to
his face.

And what a week it's been, Jo.

Of course, it's been a celebration
of pastry, hasn't it,

unless you're Paul,
in which case...

That is not a celebration of pastry.
Oh, no!

It's not a celebration of pastry!

We were so looking forward to
celebrating pastry.

How do you celebrate pastry,
though, Paul?

Is there maybe sometimes a firework
display, maybe a fly-past,

a vol-au-vent? Do people do sort of
pastry-themed karaoke where

they sing, I don't know,
knowing me, knowing choux...?

Also this week,

John, John a wonderful baker has had
a real up and down time, I thought.

Of course, last week
I said how much I loved him,

and I wanted to go to Center Parcs
with him, and we all loved him

I think, until he did this...

So when you've finished separating
your eggs and you've got these
lovely egg whites.

Never let them go, there's good
protein in there.

Reminds me of Rocky.

John, no thanks!

Manon said, as well,
she's looking for a husband.

Well, I thought she'll be looking
for a new baking competition if

she carries on like she
did this week.

Guys, chill out.

Prue of course came in with that
very well known phrase,

as a bit of comfort...
Keep calm, and keep going.

Mmmm... Prue, I think it's "Keep
calm and carry on!"

I wonder what other phrases have
been treated by Prue, maybe...

♪ Diamonds last for ages! ♪

And then,
for the Tudor banquet showpiece,

it's a Tudor banquet showpiece,
everyone!

For the Tudor banquet showpiece...

Don't do that...

..Kim-Joy, Kim-Joy, Kim-Joy,

she made a vegetarian
mermaid called Silky.

Of course, I do think if you did
make a vegetarian mermaid for a

Tudor banquet, the Tudors probably
would have burnt you at the stake

as a witch.

And they'd be right. As well,
Kim-Joy,

what would you be doing when you got
out your felt tip pens and

started writing Pythagoras' theorem
on top of all of your samosas?

Everybody knows, the only maths

you should be doing on top of
pastry is of course Pi!

Shut up. Next week, it's Vegan Week
and mmm, I love vegan things!

I can't wait to see what those
bakers are going to do with

an avocado.

Thank you, Tom. That's great.

Coming up, Tom will be taking a look
at the bakes brought along by

slice viewers have been
doing at home.

Last week, we showed a picture of a
cake that looked like a roast

chicken dinner. And you've really
picked up that idea and run with it.

Nicky from Taunton has got a friend
who's obsessed with full

English breakfast, so, what do you
make for a friend like that?

A cake that looks like a full
English breakfast, of course...

..but tastes of fondant -
call yourself a friend, Nicky?

I don't think so,
but that is brilliant work.

Fionn from Beverley did
something unusual.

She made a cake that looked
like a cake,

a hedgehog cake for her
three-year-old's birthday,

and in a highly unusual
development on this show,

achieved a successful outcome.

Awww.

Unlike James and Ella from Oxford.

Kiera from West Lothian spent hours
making a cake that looks just

like pet pug, Domo.

That's the real Domo,
and here's Kiera's cake.

Aw.

Excellent work. You've really

captured Domo's enquiring
expression.

Meanwhile, Carrie was busy working
on a cake for her daughter's 21st

of their gorgeous dog, Ben-Ben.

Would Carrie be just as successful
in capturing that sweet little face?

Oh, bad luck, Carrie.

Finally, John's banquet pie
Showstopper was in the shape of a

dragon, and that was the design
Dulcie's husband decided to go

with for her birthday cake. Here 's
the picture he used as

an inspiration.

I love the delicate jelly
tot spines.

Let's see what Dulcie was presented
with on her birthday.

Keep your pictures coming

using the hashtag ExtraSlice,
or go to channel4.com/extraslice

and thanks to everyone who
sent their pictures in this week.

Off you go, Tom. Thank you, Jo.

Now it's time for part of the show
where I get to celebrate the

wonderful and not so wonderful bakes
brought in by our studio

audience in a segment I like
to call Why's That Bald Man Always

Shouting At Cakes?

Because they don't shout back,
that's why.

Now, oh, those look nice!
What is that?!

What on earth have you done there?!
What is this?! Who are you?

Who are you? I'm Amanda.
You're Amanda, I bet you are.

And what have you done?
It's disgusting!

It's a vanilla and beetroot brain.
Brain!

Oh, and this is a spinal column? It
is.

Oh! And what inspired you to make
this,

are you a serial killer
perhaps or...?

What inspired you to make it?
I just thought it was a good idea.

You thought it was a good idea, like
so many ideas.

We think they're a good idea, but
when we see

them in front of us on a plate!
And what do you do for a living?

I look after animals and children.

You look after animals and children,
well if ever a more

horrifying thing was ever said
on this programme,

I'd be very surprised!

Come on! Over this way,
get out of the way, Rich! OK.

OK, OK. Becca and Georgia, Becca
and Georgia. Hi, oh, wow!
Stand up, stand up.

Becca and Georgia,
what on earth have you done?

Explain yourselves. It's a turtle
made out of cinnamon swirls. Is it?

Or is it just a pile of
cinnamon swirls?

it's got a really cute face.
It's got eyes! It's got eyes.

And feet, it's like it's alive in
front of us, isn't it?

Now, why have you done that?
Why have you done that?

Well, it was Kim Joy who did the
space turtles,

and we thought we'd do an homage to
her.

So you thought you'd assemble some,
what is this,

Tesco pastries in a stack?
So, we had a... They are from Tesco?

No. No? No? No, we made them but the
pastry's from Tesco.

The pastry's from Tesco. You can't
make that pastry

with anything from the supermarket,
what pastry did you use?

It's puff pastry.

No, wrong pastry. Should be a Danish
pastry. Oh, no! What?

Shame! Shame on you! Shame! Ban
them! Ban them! Get out! Get out!

Dawn and David from York, where are
you?, Dawn and David?

Oh, you're right there! How
convenient!

Stand-up, Dawn and David. Look at
you, from York - such a posh place.

You're from where? Molton. Molton,
his that...? Near York. Near York!

Yes, near York. Is that an even
posher place than York? Yes!

Even posher, you seem quite posh.
Oh, thank you!

Well, you start talking and
then I question it.

Now, what have you brought for us,
David and Dawn? Blood rolls!

Blood rolls? Yes. Why do you call
them that, David? Black pudding.

Black pudding, which of course is
made of blood. Oh! Lovely!

That's the twist!
It's pork, black pudding and apple!

It's pork black pudding and Apple.
Oh, yeah, bring it here, absolutely.

That sounds nice, that!
Paul likes the idea of that.

He's such a bloke isn't he, that
Paul!

OK, thank you. We're going to see
what everybody thinks of this.

What a lovely garnish this has got,
as well.

All right, do you want to have a go
at those, see what you think?

Do you want a plate?

Do you want to cut a bit of it,
or do want a whole one each?

Oh, give them a whirl!
So, what do you think, Richard?

That a great response, isn't it?
It's going really well, David.

Paul, Paul, what do you think?
I really like them, it needs more

apple in it, though, I think.

A bit more apple,
but I think it's delicious flavour.

Yeah, I think it's great,
needs more apple in it!

That'd be my view. I'll bring those
back, I'll bring those back for you.

Thank you. Thank you, thank you.

Lovely, lovely. Now,
we're going to John from Liverpool.

Where's John from Liverpool? Right
there, John. You're from Liverpool!

No, no. Across the water from
Liverpool. In the Wirral?

On the Wirral...
On the Wirral, sorry. Whereabouts?

Paul, excuse me, this isn't...

"Hello I'm from Liverpool,
whereabouts are you from?"

It's my home place. Do you still
live there, Paul? No? OK, John!

Now, I believe one of these
wonderful pastries is your own

actual invention, is that right?
More or less, yes.

Tell us which one. What is it?

So, the profiterole inside a
vol-au-vent.

The profiterole inside a
vol-au-vent. What do you call that?

A profita-vent. A profita-vent.

Oh, I can't wait for that to catch
on in Liverpool.

Well done, John, everyone!
Well done!

Petra, Sue and Anne, where are you?

"This looks wonderful," it says my
card.

We don't know that!

What is it? It looks like a bit
bacon and cheese pie, but it's

actually an apple frangipane tart
with rosemary and goat's cheese.

Hang on, so it looks savoury,
but it is sweet.

But it's got goat's cheese in it.
It has.

So it's not actually sweet,
is it Petra? It's sweet.

So you've slightly misled us and
wasted quite a lot of time here.

And what is this? What is this?

If it wasn't for the plate,
I don't think we'd see them?

No, these are chocolate and
peanut butter.

Chocolate and peanut butter, lovely.
And this is banana and cheese.

What are you talking about,
banana and cheese?

What do you mean, banana and cheese?

We used to grow up eating
banana and cheese in South Africa...

Well, we used it grow up eating
Spam, but we don't do it any more!

We've moved on!
We want to try that one, I think.

The general consensus says...

Oh, Anne, they want to try this
lovely beige feast! Oh, look!

It's so bright, it brings the party!

It's a celebration of pastry,
everyone!

It's a celebration of pastry!
Oh, so much beige!

OK, so we are going to try this.

Now, Paul, have you ever heard of
mixing banana and cheese

together, cos you did that
programme where you got

people to pay for you to go on
holiday, and tasted all those cakes.

Err, no. Is this the banana and
cheese? Yeah.

Which one's the...?

Which one's the nice one? The
chocolate one? Yeah, the little one.

Did you make the pastry or buy it?
Bought! Oh!

What is going on?

Again?! You should all be ashamed of
yourselves.

Where did you get the idea from,
bananas and cheese?

Well, we often eat banana and cheese
just as a snack and I just

thought I'd try it in a pastry.

What other things have you thought
about mixing up together?!

You're a charlatan! You're a fraud!
You should be ashamed of yourself!

Oh, nice! Very nice!
Get out of the way, Rich! All right.

Now, everybody comes to me to
announce who will be this

week's Star Baker!
Who will it be in Pastry Week?

Well, the judges, by which I mean
myself, have decided that the

winner of Star Baker this week is...

It's Dawn and David from York!

That horrifying monstrous blood
pudding...cake...twist...

..pastry pie.

Now, the person leaving us,
I mean we're all going to leave,

but the people leaving us
this week are...

Becca and Georgia with that rubbish
rolled-out turtle mound of

Of course it was!

And thank you to all our
studio bakers!

We are delighted to have the Bard of
Bread, Paul Hollywood,

with us so I thought we'd use this
opportunity to set Richard

and Scarlett their very own
technical challenge for Paul
to judge.

Just like in the tent, your
challenge is a mystery,

shrouded in gingham,

so if you could remove the cloths?
Right, so Paul...

..if you would demonstrate what
Richard and Scarlet have to do?

Right, first of all, you've got to
divide your dough into two...

Oh, no, there's more?

Roll it over.
Why are you doing that, Paul?

Well, basically, I'm going to roll
it up to make it nice and smooth...
Right, wow!

And then you can taper it off, roll
it out and taper it at the end...

I mean, I can tell you already this
is not going to go well.

Yeah, you making it look so easy!

Get your knuckles in, roll it up,
again quite tight, and then roll it

out, so it's all the same length

and you just taper off right at the
end.

Now what you're going to do,
is put it into a...cross, OK?

And you start by putting one
down, two up, one down, two up...

Oh, I'm lost now.

And then seal it together and there
you have a perfect plait.

Well...

OK, Paul is going to
judge your efforts. All right.

So, on my count,
ready steady and plait!

Oh, that's hard! Oh, that's harder
than it looks, innit? Innit?

Oh, right, yeah,
and then I've gotta...

I'm letting myself down,
d'you know?

I always thought I would get a
handshake of you,

and I could put it on my CV, and
I've let myself down and I'm gutted.

All right, OK... Start plaiting,
that's it. Put it in a cross now.

That's it. Cross, that's it.

Now start plaiting, remember,
do it the other way, like that.

All right, all right.
OK. Oh, I've got it.

I thought this was supposed to be
hard! One down, two up.

One down, two up. And then work on
the other one. One down, two up.

There we go, tuck that under.

Come on, Scarlett.

Oh, my word! Not bad at all.
Right, time's up. Time's up. Ta-dah!

OK. Normally when you lift up the
plait, it holds. Right.

It's amazing, it looks the same,
it looks identical...

This looks like the last
turkey in the shop!

Bless... I really tried.

This, I think you'll find has some
consistency.

- There's our winner!
- Come on!

That's the best thing that's ever
happened to me!

Coming up, the latest baker to leave
will be here to give us the

lowdown on his time in the tent.

See you in a bit!

Welcome back to An Extra Slice,

where I'm pontificating
about pastry week

with my guests, Richard Osman,
Scarlett Moffatt and Paul Hollywood.

And I'm delighted to say the
time has arrived to meet the baker

who sadly left the tent this week.

He's the man who strove for
perfection with his bakes,

but sadly,
he ran out of puff in pastry week.

Will you please give a warm
welcome to Dan!

Dan, welcome to An Extra Slice.
Hello.

We're delighted to
have you with us.

Congratulations for making it all
the way to week six in the tent.

Brilliant achievement.

When you actually first
walked in there,

what were your first impressions?

Um, just very surreal.
And it was very...

Everything was very
casual and informal.

And when the first
challenge started,

I almost couldn't believe
that, like, that was it,

that it was actually... Happening.
..happening, yeah.

It was very, very nerve-racking.

Let's talk about pastry. Now, a
lot of the bakers were apprehensive.

Were you another one
with a pastry fear?

I thought I was pretty good
at pastry, actually.

So, yes, it was pretty
disappointing!

The truth is,
to be successful in the tent,

it takes an astronomical amount
of work. It's a lot of work.

And I think, as time went on,

it just became unsustainable
to work so hard.

And I knew I wasn't very prepared
coming into pastry week,

and I couldn't sleep very well
cos I knew I wasn't prepared,

and I was just sort of
tired and foggy and it just...

Yeah, it was pretty spectacular,
wasn't it?

Yeah, cos it's weird, isn't it?
That's what people don't see, is it?

You know, you're working
up to a big day

and no-one's got any idea
how much sleep you've had,

what's going on, all
that sort of thing. Yeah.

Before we talk about some of
your triumphs,

I wondered you could just
clear something up for me.

As we saw, you went for a cheese
board theme with your samosas. Yes.

And I have to say,
that surprised me, Dan.

Because, after your
experience in spice week,

I thought you'd had
enough of cheese. Yeah.

Let's remind ourselves.

What the hell is that?
It looks like cheese.

I've ended up with like,
lumps of cheese in my cake batter.

Yeah, I know, I don't understand
what the hell happened!

Going to have to start again.

I'm actually screwed, now.

That's half an hour gone,
and I'm back to zero.

Curse of the Star Baker.

Right, no cheese this time.

I've got so much to do!

Bakers, you've got one minute left!

Was that cheese?

Yeah, it was curds.

I think...the only thing I can think
is that the milk got overheated,

and then an acid would
have reacted with it to make...

That's what I was thinking.
Same here,

that's what I was thinking.

Now, of course, spice week was
when we saw the bakers tasked

with creating a biscuit chandelier.
Mm-hmm.

At one point, Paul queried the
recipe for your kaleidoscope design,

and you seized the opportunity
to voice something that,

let's face it, we were all thinking.

Let's remind ourselves.

When you're adding icing,
it also affects the texture

of the biscuit, and
it's going to be hanging.

It's a ridiculous idea,
no offence, Paul. But I...

What...?

Hang on a minute...
No, hang on a minute.

Are you saying that the challenge
itself is a ridiculous idea?

I wouldn't start there, Dan.
If you do an internet search

for biscuit chandelier,
do you know what comes up?

Nothing. Nothing. Exactly.
That's why it was chosen.

Good for you, Dan.
I was 100% behind you on that.

I thought it was a great challenge,
Paul.

We were all really proud
in our family.

We were, like, cheering at
the telly when you did that!

I get really invested, like,

I care about you more than I
care about some of my own family.

You do,
you get really invested in it!

I'm going to miss you!
Thank you. Thank you.

Let's talk about dessert week,
when you were crowned Star Baker

after actually nailing
all three challenges.

You actually earned
a Hollywood handshake

for your fruit roulade signature.
I did.

And then came first in
the blancmange technical,

before producing a
peach of a Showstopper

with your melting chocolate ball.

Now, you'd come so close
in previous weeks,

so how did it feel to finally
be awarded the crown?

Um...really good, obviously.

Probably relief more than happiness,
cos I was just so, you know,

came close a couple of times and it
was just a relief to finally get it.

The main thing I wanted going into
the show was I just really wanted...

..my two goals were win Star Baker
and make it more than halfway.

And I just about managed it,
so it wasn't too bad. But I felt...

I felt a bit bad for Jon that week,
really. Because I thought Jon did...

Jon was my mate in that tent.
Me and Jon got on so well.

And he had such a smashing week,

and I kind of felt a bit bad,
really,

that he didn't get to have it,
but...

during your time in the tent.

The first was in cake week for your
Black Forest tray bake. Mm-hmm.

And you then earned another
handshake in bread week

for your sticky spiced Chelsea buns,

which Paul described
as "annoyingly perfect".

Loved that.

Paul, why did Dan's perfect buns
upset you so much?

Because they were perfect. Yeah?
Yeah, they were very good.

Talking about texture
and the way that it broke,

the whole thing together was...
was pretty exceptional, yeah.

Was that one of your highlights?

I think that was actually
my highlight,

because I really felt like
Paul was...not wanting

to give a handshake in
bread week, so...

Yeah, no, I loved that.
That was brilliant.

I think the most natural time
in Bake Off,

and this has always been the case,
is when we...

We've obviously said
who Star Baker is,

and when we actually give out
the verdict of who's going,

and then we all get together.

And it's that time there that,
actually,

I can be most at my normal self
and talk to you

and say, "Well, you did this,"
and...

You give a little nugget of
something to somebody at the time,

you know, encouragement.

And Pru got quite upset,
the week that you left. Aww.

She had been drinking quite heavily,
though.

I have to say, one the these
things I've enjoyed most about

watching you in the tent is your
brilliantly expressive face.

Let's have a look.

Time to get started, then, isn't it?

Sorry, sorry!

Naan breads!

God in heaven!

I'll do a peach!

Now, as you know, here
on Extra Slice,

we ask you to have
another go at a bake

that didn't go quite so well
for you in the tent. Yeah.

So what have you decided to do?

So I have remade my ginger cake.
OK.

- Oh, wow! It looks amazing.
- Wow.

Please don't drop it!
It is so stressful.

It is stressful.

One week, you're going to drop it
and it's going to be brilliant!

But that week hasn't come yet.
Okey dokey.

It looks absolutely incredible.

Are you pleased with the way
it looks? Yeah.

It might still be a bit cold,

I had to chill it down
to get it in the car here.

This is a massive cake!

It is a massive cake.

That's what it looks like, guys.

I wonder how many calories are
in that.

4,000, I'm having it!

Oh!

That's delicious. Absolutely...

It's the ginger content,
the heat in there,

the cooling of the frosting, as
well. It's fantastic, really good.

Well, let's give Dan's
ginger cake a round of applause.

OK, time for a quick break.
Stay with us, Dan,

because we want to present you
with a special memento

of your time in the tent.
Don't worry,

it's not a biscuit chandelier.
Join us in a bit!

Welcome back to the final
part of the show.

Everyone is here,

Tom, Dan, Richard,
Scarlett and Paul.

Let's enjoy a few more pictures
of your baking at home.

We've had a delightful flamingo cake
sent in by Helen and Sandra

who made it for their friend
Nikita's 21st birthday.

Great, isn't it?

But because this is Extra Slice,
it is almost inevitable that

if we pan down, we discover that it
has got slightly spooky human feet.

Naomi from Cornwall has found
the perfect idea

for your next Biscuit Week
show-stopper, Paul.

As Dan pointed out, the biscuit
chandelier

was a slightly unusual challenge,

so why not go the whole hog and get
the bakers

to create a biscuit cuckoo clock?

Wow. Dan, fancy having a go at that?
Absolutely not.

Finally, Angela's attempt to bake
a special cake

for her grown-up daughter.

She eagerly set out to
make a cuddly teddy bear

very similar to this.

It doesn't look too difficult,
does it?

And in no time at all, Angela had
produced this almost exact replica.

What a happy birthday
that must have been.

Keep them coming.

Details at the bottom of the screen
and thanks to everyone

who sent their pictures in.
We really appreciate it.

OK, I think it's time now, mm-mm,

for a quick quiz. Yes!

My inspiration was

Briony's brilliant
Alice In Wonderland pie theme.

Let's remind ourselves.

The hurrier I go,
the behinder I get.

So, yes.

On the theme of being behind,
and in a blatant rip-off

of the famous Two Ronnies sketch,

I'm going to ask you some questions

and the idea is that you answer
the question

which came before the one
I ask you.

So does everyone understand?

OK, Tom, what mythical creature did
Kim-Joy base her banquet pie on?

Yes, I do understand.

Richard, who did Rahul say he
got his advice from

about his samosas?

Was it a ridiculous mermaid?

Indeed. Scarlett, who got handshakes
for their samosas this week?

Rahul's mum.

Yes.

Paul, which two comedians feature on
Extra Slice every week?

Was it Rahul and...

Ruby. Ruby. Yes.

Dan, name two animals you often see
around the Bake Off tent.

Jo Brand and Tom Allen.

Yes.

Indeed, Tom, the bakers had to make
Puits d'amour this week

which translates as, what?
Ducks and squirrels.

Sheep. Squirrels, but, anyway, yeah.
OK, fair enough.

Richard, what is this?

Oh, that is a well of love.

Scarlett, Briony's banquet pie
was based on what?

Was it Paul Hollywood's moustache?

It might have been Terry's
moustache...

Oh, you've got similar taches!

Yeah, I think Paul is speechless,
but...

Paul, who presents
The Great British Bake Off

alongside Noel Fielding?

Oh, Mad Hatter.

Or Alice in Wonderland.
And that as well.

Dan, what did Paul say it looked
like Dan was holding

in his biscuit self-portrait?

Sandi Toksvig.

Tom, who is this? A prawn?

Yes.

In fact, you're lucky
I said that.

And not the other thing.

Richard, which judge has the best
collection of necklaces?

Oh, Paul Hollywood.
Yes.

Scarlett, what did Kim-Joy put in
her Galaxy chocolate ball

in Dessert Week?

Prue?

And that brings us to the end
of our game. Well done, everyone.

So, Tom, it is time to hear what you
will take away

from Dan's time in the tent.

Well, Dan, we learnt so much about
you, mainly that you are so sassy!

Oh, my goodness, Dan is so sassy.

Nobody is going to cut in front of
you in the queue in Waitrose!

You weren't afraid to stand up to
Paul with his biscuit chandeliers,

you said they don't exist.

Of course, biscuit chandeliers
exist. Everyone knows this.

They are just a drag queen's
earrings in biscuit form.

You are always so calm and measured
in your responses in the tent,

like when you said this...

Oh, kill me now.

No, we won't, not yet.

And also, you are a kind man,
a wonderful father,

and I know you're always happy
to help others in the tent.

I know you were very happy to lend
out your freezing spray,

is that right? Yeah.
That is not a euphemism.

I know, I for one, along with
everybody here

is very excited about trying Dan's
festive samosas this Christmas.

Dan, thank you so much for being
part of the competition.

We have loved watching you. Dan.

And... Paul.

Can I just ask you how you'd sum up
Dan as a baker?

I think one of the most natural
bakers we have seen in the tent

thus far, and left too early.

Aw, bless. I think so too.

Well, Dan, it has been a real
pleasure to have you on the show.

And we would like to give you one of
our special cakes

which Tom is bringing over.

Tom, you are concentrating
massively.

Well done, there. OK.

Pop it down, pop it down, Tom,
that's right. OK. There we go.

So we've got you with your
handshake winning tackle tray bake,

Chelsea buns, your giant peach
and your coveted star baker badge.

Ladies and gentlemen,

will you please give Dan a great
British sendoff.

And that is it for this week.

A big thank you to Tom, to Dan,

to all of our studio bakers

and to our celebrity panel,
Richard Osman,

Scarlett Moffatt and Paul Hollywood.

Join us at the same time next week
when the bakers get to grips

with the first ever Vegan Week.

Goodbye.