0:00:03 > 0:00:06The bakers were under pressure in Pastry Week.
0:00:06 > 0:00:09This couldn't have gone much more wrong. Up against the clock...
0:00:09 > 0:00:11Time is running out.
0:00:11 > 0:00:15..and pulling out all the stops to impress the judges.
0:00:15 > 0:00:17I have my secret weapon with me - dental floss.
0:00:17 > 0:00:21SUE: You're the first person we've had who's actually flossed their pastry.
0:00:21 > 0:00:22Nothing weird about that.
0:00:22 > 0:00:24Time for An Extra Slice!
0:00:45 > 0:00:47APPLAUSE
0:00:47 > 0:00:50CHEERING
0:00:52 > 0:00:55Hello, and welcome to the show.
0:00:55 > 0:00:58Did we all enjoy watching the bakers get a pasting in Pastry Week?
0:00:58 > 0:01:00AUDIENCE: Yes!
0:01:00 > 0:01:03Mary's passionate about pastry, of course,
0:01:03 > 0:01:07and presumably loves nothing better than to spend hours creating
0:01:07 > 0:01:09delicate savoury parcels.
0:01:09 > 0:01:13God, I've got better things to do than make filo pastry.
0:01:13 > 0:01:15LAUGHTER
0:01:15 > 0:01:16I stand corrected.
0:01:16 > 0:01:19For reasons known only to himself,
0:01:19 > 0:01:23Selasi has decided to make a note of the exact times
0:01:23 > 0:01:25Benjamina opens the fridge.
0:01:29 > 0:01:31LAUGHTER
0:01:31 > 0:01:33APPLAUSE
0:01:36 > 0:01:39Meanwhile, Val's constant aerobic exercise
0:01:39 > 0:01:42has made a bit of a dent beneath the tent's groundsheet,
0:01:42 > 0:01:46leading to a slight problem when she's standing at her workbench.
0:01:46 > 0:01:47See if you can spot what it is.
0:01:47 > 0:01:49There's Selasi.
0:01:49 > 0:01:51There's Jane.
0:01:51 > 0:01:53And where's Val? LAUGHTER
0:01:55 > 0:01:59Sadly, Pastry Week saw the end of the road for Val.
0:01:59 > 0:02:01AUDIENCE: Aww!
0:02:01 > 0:02:04Having listened to her bakes, who told her to prepare for the worst,
0:02:04 > 0:02:08it was indeed her turn to exit through the tent flaps.
0:02:08 > 0:02:10But the good news is,
0:02:10 > 0:02:13she's on her way here and will be with us a bit later on.
0:02:13 > 0:02:14Yeah!
0:02:17 > 0:02:19That's assuming she's allowed enough time.
0:02:19 > 0:02:21LAUGHTER
0:02:21 > 0:02:24I wonder what viewer Lauren's bake would have said to her
0:02:24 > 0:02:25if she'd listened to it.
0:02:25 > 0:02:28She sent us a picture of a cake she made for her boss,
0:02:28 > 0:02:30who loves guinea pigs.
0:02:30 > 0:02:34Lauren says, "I was very ambitious but I'm delighted with the outcome."
0:02:34 > 0:02:36LAUGHTER
0:02:39 > 0:02:42Let's hope you're as delighted with the outcome
0:02:42 > 0:02:44of your next employee appraisal, Lauren.
0:02:44 > 0:02:46LAUGHTER
0:02:46 > 0:02:49More of those later, and we'll also be taking a closer look
0:02:49 > 0:02:52at the offerings brought along by our studio audience.
0:02:52 > 0:02:55I'm looking for excellent lamination.
0:02:55 > 0:02:56Show us your bakes!
0:02:56 > 0:02:58CHEERING
0:03:02 > 0:03:05Our celebrity panel will be trying a few of those later on,
0:03:05 > 0:03:08so let's meet them while they're still smiling.
0:03:08 > 0:03:09LAUGHTER
0:03:09 > 0:03:12First up, it's the Michelin-starred chef who salivates
0:03:12 > 0:03:14when he thinks about a Bakewell tart.
0:03:14 > 0:03:16It's Michel Roux Jr!
0:03:16 > 0:03:17APPLAUSE
0:03:18 > 0:03:19Thank you.
0:03:22 > 0:03:25Next it's the former Bake Off winner who famously referred to Paul
0:03:25 > 0:03:28as "the male judge"
0:03:28 > 0:03:31and proved that you can prove dough in the microwave.
0:03:31 > 0:03:32It's Nancy Birtwhistle.
0:03:32 > 0:03:34APPLAUSE
0:03:37 > 0:03:40And finally a comedian who thinks he'd be the perfect person
0:03:40 > 0:03:42to work in a French patisserie.
0:03:42 > 0:03:44It's Tom Allen.
0:03:44 > 0:03:45APPLAUSE
0:03:49 > 0:03:53So, Michel, I'm told that you love Bakewell tart so much
0:03:53 > 0:03:55you named your daughter after them?
0:03:55 > 0:03:57How is Bakewell?
0:03:57 > 0:03:58LAUGHTER
0:03:58 > 0:04:01Hmm, yes, she's probably very embarrassed by that.
0:04:01 > 0:04:04Bakewell tart in French is "amandine".
0:04:04 > 0:04:06And it's rather beautiful, isn't it, Amandine?
0:04:06 > 0:04:08It's her second name. She's actually called Emily.
0:04:08 > 0:04:10But, yes, she's still probably cringing...
0:04:10 > 0:04:14Lemon? Emily, not lemon! LAUGHTER
0:04:14 > 0:04:17Lemon Bakewell tart? No.
0:04:17 > 0:04:23Nancy, you had to bake the famous kouign amann in Pastry Week.
0:04:23 > 0:04:25Have you made one since? No.
0:04:25 > 0:04:27LAUGHTER
0:04:27 > 0:04:28Why not? They're delicious.
0:04:28 > 0:04:30They are delicious. They are delicious.
0:04:30 > 0:04:33If I had a second daughter I would call her kouign amann.
0:04:33 > 0:04:34LAUGHTER
0:04:34 > 0:04:38Tom, why are you the right person to work in a French patisserie, then?
0:04:38 > 0:04:41I think because ever since I was a teenager,
0:04:41 > 0:04:44I've been very interested in all sorts of cooking.
0:04:44 > 0:04:48I also got an A* at food technology GCSE.
0:04:48 > 0:04:49AUDIENCE: Oooh!
0:04:49 > 0:04:52I don't want to make a big deal about it, but it was a HUGE deal!
0:04:52 > 0:04:53LAUGHTER
0:04:53 > 0:04:57Right, now, viewers across Britain have been busy in their kitchens.
0:04:57 > 0:04:59Shall we see how they've been getting on?
0:04:59 > 0:05:01AUDIENCE: Yes! I think so.
0:05:01 > 0:05:04Now, although we've had a full English breakfast cake on before,
0:05:04 > 0:05:06this one's so good we had to show it.
0:05:06 > 0:05:10It's from Mark, who made it for his friend Alan's birthday.
0:05:10 > 0:05:13Hard to believe it's a sponge cake covered in chocolate buttercream.
0:05:13 > 0:05:15AUDIENCE GASPS
0:05:15 > 0:05:17That's absolutely stunning, Mark.
0:05:17 > 0:05:19Although I did ask for mushrooms
0:05:19 > 0:05:21instead of the tomato, but...
0:05:21 > 0:05:24Tabitha from Devon also made a chocolate cake.
0:05:24 > 0:05:27She wanted it to look like a big chocolate bar
0:05:27 > 0:05:29with a silky caramel on top.
0:05:29 > 0:05:31And to be fair, it didn't turn out too badly.
0:05:31 > 0:05:34LAUGHTER
0:05:34 > 0:05:37Although due to the caramel being a tiny bit on the hard side,
0:05:37 > 0:05:40here's the utensil Tabitha had to use
0:05:40 > 0:05:42in order to cut everyone a slice.
0:05:42 > 0:05:44LAUGHTER
0:05:44 > 0:05:48Now, let's look at the efforts of Joan and Walter from Belfast.
0:05:48 > 0:05:50When their two grandsons James and Jack
0:05:50 > 0:05:53moved up to the next karate belt colour,
0:05:53 > 0:05:57the proud grandparents decided to capture the moment in cake.
0:05:57 > 0:05:59So how well did Granny Joan and Grandad Walter
0:05:59 > 0:06:02depict James and Jack in fondant?
0:06:03 > 0:06:06LAUGHTER
0:06:06 > 0:06:08Walter did Jack, who's on the right.
0:06:08 > 0:06:10And I have it on good authority that his feet
0:06:10 > 0:06:13don't actually look like that. LAUGHTER
0:06:13 > 0:06:16Pauline from Hampshire hasn't done too badly with her attempt
0:06:16 > 0:06:17at a rainbow cake.
0:06:17 > 0:06:19AUDIENCE: Ooh.
0:06:19 > 0:06:21That's all right, isn't it?
0:06:21 > 0:06:25That was her final attempt. She doesn't tell us of how many.
0:06:25 > 0:06:29But perhaps we'll get an idea when we look at her very first go.
0:06:30 > 0:06:32LAUGHTER
0:06:34 > 0:06:36And finally a birthday cake that Jo made
0:06:36 > 0:06:39for her son's eighth birthday on an army theme.
0:06:39 > 0:06:42It's of a military tank and, to be honest,
0:06:42 > 0:06:45a few of the parents wondered if she should be court-martialled.
0:06:46 > 0:06:48LAUGHTER
0:06:50 > 0:06:52Do keep sending in pictures of your home baking.
0:06:52 > 0:06:54Details at the bottom of the screen.
0:06:54 > 0:06:57And thanks to everyone this week for being such good sports.
0:06:57 > 0:06:59Back now to the tent.
0:06:59 > 0:07:02And let's remind ourselves what happened in Pastry Week.
0:07:04 > 0:07:08Week five in the tent, and the bakers faced pastry.
0:07:08 > 0:07:09It's time to bake.
0:07:09 > 0:07:12In the Signature, Danishes were on the menu...
0:07:12 > 0:07:14Your pastry needs a lot of work.
0:07:14 > 0:07:17..filled with mushrooms, bacon
0:07:17 > 0:07:19and even cereal.
0:07:19 > 0:07:21The flavours could be good and the pastry could be rubbish.
0:07:21 > 0:07:25The Technical was a seemingly simple Bakewell tart...
0:07:25 > 0:07:28Most of them will have made frangipane in some form before.
0:07:28 > 0:07:32..a British classic which divided the bakers.
0:07:32 > 0:07:34It feels really old school.
0:07:34 > 0:07:36It's just classic and classy.
0:07:36 > 0:07:37But Jane triumphed...
0:07:37 > 0:07:39And in first place...
0:07:39 > 0:07:40..coming first.
0:07:40 > 0:07:44The bakers were stretched in the filo Showstopper...
0:07:44 > 0:07:46That's not thin enough.
0:07:46 > 0:07:49..48 amuse-bouches in just four hours.
0:07:49 > 0:07:53It's fiddly and foldy. It's awful.
0:07:53 > 0:07:56Candice was crowned Star Baker for a second time.
0:07:56 > 0:07:58Val.
0:07:58 > 0:08:01But it was the end of the road for Val, and she left the tent.
0:08:08 > 0:08:12As Val herself admitted this week, she was stretched beyond her limit.
0:08:12 > 0:08:14A bit like her filo pastry.
0:08:14 > 0:08:17Now, her Signature pastries fell apart.
0:08:17 > 0:08:20She not only didn't read the recipe for the Technical,
0:08:20 > 0:08:24she didn't even manage to FIND half of it.
0:08:24 > 0:08:26And she only served half the required number
0:08:26 > 0:08:29of sweet show-stopping amuse-bouches.
0:08:29 > 0:08:30Michel, where did she go wrong?
0:08:30 > 0:08:33And bear in mind we've only got half an hour.
0:08:33 > 0:08:34LAUGHTER
0:08:34 > 0:08:36It wasn't that doom and gloom.
0:08:36 > 0:08:40And Tom certainly was hanging on by the skin of his teeth,
0:08:40 > 0:08:44but I think Rav as well - he was not performing to his best abilities,
0:08:44 > 0:08:50I don't think. But I think it was really the end for Val.
0:08:50 > 0:08:55She'd given all she could and I think it was a fair decision.
0:08:55 > 0:08:59Do you know, I thought Val brought such warmth to the tent
0:08:59 > 0:09:05and actually brought it down to, "Let's enjoy it," you know.
0:09:05 > 0:09:07I thought she was smashing.
0:09:07 > 0:09:09Tom, will you miss Val?
0:09:09 > 0:09:11Yes, of course I will. Michel, you were just talking about her
0:09:11 > 0:09:13as though she was about to be executed.
0:09:13 > 0:09:15LAUGHTER
0:09:15 > 0:09:18That's not how this show works, is it? It's the French in me.
0:09:18 > 0:09:20Vive la revolution!
0:09:20 > 0:09:23LAUGHTER
0:09:23 > 0:09:25Well, let them eat cake! Well, maybe... Yeah.
0:09:25 > 0:09:27LAUGHTER
0:09:27 > 0:09:30APPLAUSE
0:09:30 > 0:09:31I'll miss her terribly,
0:09:31 > 0:09:36I think because she brings such a great joie de vivre. And...
0:09:36 > 0:09:37there were times she was going,
0:09:37 > 0:09:40"I just make it with love, I just make it with love."
0:09:40 > 0:09:42And there were a few times when that, frankly, wasn't enough.
0:09:42 > 0:09:44LAUGHTER
0:09:44 > 0:09:45Quite often that seemed to happen.
0:09:45 > 0:09:48"I always make Bakewell tarts. I make them every week."
0:09:48 > 0:09:50And it's like, "Val, it's not cooked!"
0:09:50 > 0:09:52She's like, "I make it with love."
0:09:52 > 0:09:54"I know. But it's poisoning people!"
0:09:54 > 0:09:57Was she the right one to go? No, she should have stayed.
0:09:57 > 0:09:59She can't go out into the community!
0:09:59 > 0:10:02LAUGHTER
0:10:02 > 0:10:04APPLAUSE
0:10:08 > 0:10:11Rav also had a close call in Pastry Week,
0:10:11 > 0:10:14serving up bone-dry Signature cinnamon swirls
0:10:14 > 0:10:16and maple pecan plaits.
0:10:16 > 0:10:21But there was one scenario he was absolutely determined to avoid.
0:10:21 > 0:10:24I cannot be last in the Technical for the third week in a row.
0:10:24 > 0:10:26After coming last in the Technical...
0:10:26 > 0:10:28for the third week in a row,
0:10:28 > 0:10:32Rav was saved by his show-stopping filo tartlets
0:10:32 > 0:10:37and spiced samosas, which the judges said tasted beautiful.
0:10:37 > 0:10:41Now, the Signature this week - to bake 24 Danish pastries -
0:10:41 > 0:10:43really put the bakers under pressure.
0:10:43 > 0:10:45Let's talk about engineer Andrew,
0:10:45 > 0:10:48who took a typically precise approach to his bake.
0:10:48 > 0:10:50Of course I'm measuring my butter.
0:10:50 > 0:10:53I've got to maintain a reputation as a reputable engineer.
0:10:53 > 0:10:57To be fair, Isambard Kingdom Brunel was the same.
0:10:57 > 0:11:00If he hadn't measured his butter accurately, we wouldn't still
0:11:00 > 0:11:01have such iconic structures
0:11:01 > 0:11:03as the Clifton Suspension Bridge.
0:11:03 > 0:11:06LAUGHTER
0:11:06 > 0:11:10Nancy, what do you think of Andrew's focus on precision?
0:11:10 > 0:11:13Well, I think in baking it's...it's important.
0:11:13 > 0:11:15I think, you know, baking is a science.
0:11:15 > 0:11:18I don't know whether I'd go quite as far as Andrew,
0:11:18 > 0:11:22but I think you have to be fairly exact and precise with what you do.
0:11:22 > 0:11:24Do you measure your butter, Michel, or just...?
0:11:24 > 0:11:26No? No. Do you not?
0:11:26 > 0:11:31You just said it - "fairly exact". Yeah. A piece of butter this size.
0:11:31 > 0:11:34The pastry will be that size. You fold it in. Done.
0:11:34 > 0:11:36Let's see how important precision was to Val
0:11:36 > 0:11:38in the Showstopper Challenge.
0:11:38 > 0:11:40That'll do.
0:11:40 > 0:11:41LAUGHTER
0:11:44 > 0:11:46Andrew's attention to detail
0:11:46 > 0:11:49also demanded the use of a technique I've never heard of.
0:11:49 > 0:11:52I like to get nice, neat corners on the butter.
0:11:52 > 0:11:55If that means a little bit of hand fudging, that's fine with me.
0:11:55 > 0:11:59Are you fine with a bit of hand fudging, Michel?
0:11:59 > 0:12:03Do you do that? Not often.
0:12:03 > 0:12:05LAUGHTER
0:12:05 > 0:12:09Another fascinating snippet of information emerged.
0:12:09 > 0:12:12My dad always used to have dates in the glove box of the car.
0:12:12 > 0:12:16Dates? In the glove box of his car? How romantic(!) Um...
0:12:16 > 0:12:19LAUGHTER
0:12:19 > 0:12:22Andrew's father sounds like an intriguing and presumably
0:12:22 > 0:12:23tiny man, doesn't he?
0:12:23 > 0:12:26LAUGHTER
0:12:26 > 0:12:28Yeah, I also like the use of glove box as well.
0:12:28 > 0:12:32I wonder what he kept on the parcel shelf. Maybe some marrons glaces?
0:12:32 > 0:12:35And I do think as well it's an odd thing to have on a car journey.
0:12:35 > 0:12:38Nobody's ever been, you know, with their kids, you know, travelling
0:12:38 > 0:12:40for a couple of hours and the kids go,
0:12:40 > 0:12:42"Oh, Dad, pass me a Medjool date."
0:12:42 > 0:12:45It hardly a Haribo or a Werther's Original.
0:12:45 > 0:12:48"Oh, have you got any candied lemons?"
0:12:48 > 0:12:49LAUGHTER
0:12:49 > 0:12:53Moving on to Tom, he decided to give his breakfast pastries
0:12:53 > 0:12:56a literal touch by piling some breakfast on top of them.
0:12:56 > 0:12:59Let's see how Mary felt about the idea.
0:12:59 > 0:13:01The flavour is quite similar to
0:13:01 > 0:13:03when you get to the end of your bowl of cereal
0:13:03 > 0:13:05and you drink the milk.
0:13:05 > 0:13:07LAUGHTER
0:13:09 > 0:13:12Mary very much the CEREAL killer there.
0:13:12 > 0:13:14LAUGHTER
0:13:14 > 0:13:16Let's see what Paul thought of them.
0:13:18 > 0:13:21That's... Do you know what? I'm not going to. That's fine.
0:13:21 > 0:13:22AUDIENCE: Aww.
0:13:22 > 0:13:26At which point in the baking process did Tom go wrong there?
0:13:26 > 0:13:28I think from the very beginning, the choice of ingredients.
0:13:28 > 0:13:32I mean, why on earth would you want to put cereal in a Danish pastry?
0:13:32 > 0:13:34It's just wrong. You have a bowl of cereal,
0:13:34 > 0:13:36then you have maybe something savoury,
0:13:36 > 0:13:38and then you have your sweet Danish.
0:13:38 > 0:13:39It's called breakfast.
0:13:39 > 0:13:41LAUGHTER
0:13:41 > 0:13:43I think I agree with Michel.
0:13:43 > 0:13:46He's trying to be different, but not in a good way.
0:13:46 > 0:13:50I mean, he must think that's great, otherwise he wouldn't be doing it.
0:13:50 > 0:13:53But I think it's a bit misguided.
0:13:53 > 0:13:57I don't know who's tasting his stuff at home, but...
0:13:57 > 0:13:59Who's saying it's OK to talk to Mary Berry
0:13:59 > 0:14:01about drinking your cereal milk?
0:14:01 > 0:14:03Nobody would say that in front of Mary!
0:14:03 > 0:14:05She obviously never has cereal with milk.
0:14:05 > 0:14:07What does she have? She just has a few seeds,
0:14:07 > 0:14:09and then she goes out and she dances in the fields.
0:14:09 > 0:14:11LAUGHTER
0:14:11 > 0:14:14And he's always so flustered all the time and always looks so down
0:14:14 > 0:14:18and so hard on himself. Even if they're closing in on somebody else
0:14:18 > 0:14:20who is looking quite happy with what they're doing,
0:14:20 > 0:14:22you still see Tom in the background going, "Oh, God, what have I done?
0:14:22 > 0:14:25"I've forgotten to put anything in the bowl!"
0:14:25 > 0:14:27LAUGHTER
0:14:27 > 0:14:28But I don't mean to be unkind.
0:14:28 > 0:14:29LAUGHTER
0:14:29 > 0:14:33The Technical was a traditional Bakewell tart.
0:14:33 > 0:14:36As Andrew put his tart into the oven
0:14:36 > 0:14:40we witnessed something inside the tent which defied explanation.
0:14:40 > 0:14:42THUNDERCLAP
0:14:42 > 0:14:46It was one of the most extraordinary mysteries of all time.
0:14:46 > 0:14:48It's not looking very baked.
0:14:48 > 0:14:51The question was why?
0:14:51 > 0:14:54I'm not actually sure what the top of it is meant to look like when it's baked.
0:14:54 > 0:14:56Would the mystery ever be solved?
0:14:57 > 0:14:59Oh, my word!
0:14:59 > 0:15:00The oven wasn't on.
0:15:00 > 0:15:02LAUGHTER
0:15:02 > 0:15:04Yes, the mystery WAS solved.
0:15:04 > 0:15:10Turning the oven on is quite a basic part of baking, surely, Tom?
0:15:10 > 0:15:12I think what's really worrying about this is that
0:15:12 > 0:15:15for a living Andrew designs aeroplanes.
0:15:15 > 0:15:17LAUGHTER
0:15:17 > 0:15:21"Oh, I'm so sorry, I just completely forgot to put any wings on it."
0:15:21 > 0:15:22Such a basic thing.
0:15:22 > 0:15:26Is that what it's like in the tent? Is it very...?
0:15:26 > 0:15:27Is it easy to forget things?
0:15:27 > 0:15:30I always used to put the oven on straightaway. Really? Before...
0:15:30 > 0:15:33Yeah. It's a bit like turning up at the tent and going,
0:15:33 > 0:15:35"Oh, my goodness, I haven't got any trousers on!"
0:15:35 > 0:15:38Several of the bakers looked concerned for Andrew.
0:15:38 > 0:15:40Although Tom wasn't one of them.
0:15:40 > 0:15:42LAUGHTER
0:15:42 > 0:15:47Let's round off our chat with a trip down memory lane for Mary.
0:15:47 > 0:15:50She's remembering the days when she made filo pastry in college.
0:15:50 > 0:15:52At least I hope she is.
0:15:52 > 0:15:54We pulled it. And we couldn't keep a straight face,
0:15:54 > 0:15:57cos you always got somebody else to pull it with you.
0:15:57 > 0:15:59LAUGHTER
0:15:59 > 0:16:02Let's see what our studio audience have pulled out of the bag.
0:16:02 > 0:16:05It's time to have a look at some of your bakes.
0:16:05 > 0:16:07Natalie, where are you?
0:16:07 > 0:16:10Hello, Natalie. Hello. Now, what have you made for us?
0:16:10 > 0:16:13I have made the gingham altar.
0:16:13 > 0:16:14AUDIENCE GASPS
0:16:14 > 0:16:16So you've got Bread Week, Batter Week,
0:16:16 > 0:16:20Cake Week, Pastry Week and Biscuit Week. It is amazing.
0:16:20 > 0:16:23Thank you. It's had the required "ooh" effect as well.
0:16:23 > 0:16:26Yeah. Thank you very much, Natalie, thanks.
0:16:30 > 0:16:33Amarpreet, now you're quite a fan of one particular baker,
0:16:33 > 0:16:35I believe.
0:16:35 > 0:16:39So we've made a Rav-berry pie. Um...
0:16:39 > 0:16:40LAUGHTER
0:16:42 > 0:16:44APPLAUSE
0:16:47 > 0:16:49What's inside?
0:16:49 > 0:16:52Is it lime and coconut, which he seems to put in every single bake he does?
0:16:52 > 0:16:55It should have been, but instead it's actually blueberry,
0:16:55 > 0:16:57cherry and dark chocolate.
0:16:57 > 0:17:00But I have to say the idea wasn't ours, it was my sister Gurpal's,
0:17:00 > 0:17:03but she's not here today. So...
0:17:03 > 0:17:05Is she in hospital with food poisoning?
0:17:05 > 0:17:06LAUGHTER
0:17:06 > 0:17:08She might be later on. Bless her!
0:17:08 > 0:17:10Thanks for showing us your Rav-berry tart.
0:17:10 > 0:17:12He'll be absolutely thrilled by that.
0:17:12 > 0:17:14APPLAUSE
0:17:15 > 0:17:18Samantha, where are you? I'm here. Hi, Samantha.
0:17:18 > 0:17:21You've been inspired by Pastry Week, I think.
0:17:21 > 0:17:23Yeah, I've made a garden from it.
0:17:23 > 0:17:25So I've got a sugar-crust pastry pot,
0:17:25 > 0:17:27some trowels and a fork
0:17:27 > 0:17:29and some flowers from puff pastry.
0:17:29 > 0:17:31Is that chocolate soil? It is.
0:17:31 > 0:17:34It's made from crushed-up chocolate biscuit.
0:17:34 > 0:17:36Michel, what do you think of that?
0:17:36 > 0:17:39I think that's really, really innovative, fun and,
0:17:39 > 0:17:41no doubt, delicious.
0:17:41 > 0:17:44Thank you. I might put my finger in it later.
0:17:44 > 0:17:46LAUGHTER
0:17:48 > 0:17:49APPLAUSE
0:17:54 > 0:17:58Emily, where are you? Hi, Emily. What have you got there?
0:17:58 > 0:18:01So this is a Bloody Mary Berry quiche.
0:18:01 > 0:18:03Oh, OK. Oh.
0:18:03 > 0:18:05So it has Tabasco,
0:18:05 > 0:18:08Wor-ces-ces-tershire sauce...
0:18:08 > 0:18:10LAUGHTER
0:18:10 > 0:18:12..the slightest dash of vodka.
0:18:12 > 0:18:14I think I hovered it over the mixing bowl.
0:18:14 > 0:18:16And celery and tomato.
0:18:16 > 0:18:20Wow. OK, Tom, would you like to...? Sure.
0:18:20 > 0:18:23MICHEL: If you've you got all the flavours of a classic Bloody Mary, that'd be great.
0:18:23 > 0:18:25This looks lovely. Does it? Really? No, not really.
0:18:25 > 0:18:27LAUGHTER It does, it does.
0:18:27 > 0:18:30Michel... Oh, look how nice! Oh!
0:18:30 > 0:18:32Oh! Thank you.
0:18:32 > 0:18:34Oh!
0:18:34 > 0:18:35I don't like quiche normally.
0:18:35 > 0:18:39It's the sort of thing they serve in National Trust properties.
0:18:39 > 0:18:43Ooh. But I like the idea of this. It sounds a lot more interesting.
0:18:43 > 0:18:45I always think with quiche, the posher you are,
0:18:45 > 0:18:47the runnier your quiche is.
0:18:47 > 0:18:48It's the same with omelettes, isn't it?
0:18:48 > 0:18:51We used to have solid omelettes when we were kids as well.
0:18:51 > 0:18:55Whereas actually omelettes properly cooked are just meant to be
0:18:55 > 0:18:57quite sort of liquid inside, aren't they?
0:18:57 > 0:19:00Baveuse in French. Baveuse? Yes.
0:19:00 > 0:19:01That's what my son's called.
0:19:01 > 0:19:03LAUGHTER
0:19:07 > 0:19:10Um, so how are we?
0:19:10 > 0:19:11What do we think?
0:19:11 > 0:19:13If you would like some feedback...
0:19:13 > 0:19:15LAUGHTER
0:19:15 > 0:19:17Do I have any choice?!
0:19:17 > 0:19:21I've not tested it yet. But I think these...
0:19:21 > 0:19:24these ceramic pots are not the best for pastry. Oh.
0:19:24 > 0:19:27I agree with you, because you end up with... Yeah. ..a soggy bottom.
0:19:27 > 0:19:29I didn't even look at the bottom.
0:19:29 > 0:19:31EMILY: Oh, no, a proper soggy bottom!
0:19:31 > 0:19:36A proper soggy bottom. But that filling actually is quite nice.
0:19:36 > 0:19:37Yeah. The flavours are good.
0:19:37 > 0:19:40Maybe a drop more Tabasco. Thank you very much.
0:19:40 > 0:19:41Well done. Thank YOU very much.
0:19:43 > 0:19:46And thanks very much to all our studio bakers. Thank you.
0:19:49 > 0:19:54Back now to the tent and it's time to meet the bake listener
0:19:54 > 0:19:57who always insisted on doing things her way,
0:19:57 > 0:19:59even if it was the wrong way.
0:19:59 > 0:20:01Will you please give a warm welcome to Val?
0:20:01 > 0:20:03CHEERING
0:20:12 > 0:20:15Hello. Are you all right? Nice to see you. Have a seat.
0:20:23 > 0:20:26Val, it's an absolute pleasure to meet you.
0:20:26 > 0:20:30Did you enjoy the experience? I loved it. Every minute of it.
0:20:30 > 0:20:33It was great fun. Absolute great fun. And a hoot.
0:20:33 > 0:20:36And I met such lovely people. It was wonderful.
0:20:36 > 0:20:40Aww. Sadly, Pastry Week was to be your last.
0:20:40 > 0:20:44You said yourself that you'd reached your limit. Yeah.
0:20:44 > 0:20:46In what way did you feel your limit had been reached?
0:20:46 > 0:20:49I'm an old age pensioner. I bake at home.
0:20:49 > 0:20:53I have coffee breaks and tea breaks and I couldn't just keep up
0:20:53 > 0:20:56with the time management. And that was what did it.
0:20:56 > 0:21:00To not be able to have a sit down? Yes. And listen to Ken Bruce? Yes.
0:21:00 > 0:21:03I'm a pensioner and I know what that feels like, too.
0:21:03 > 0:21:07Now, Mary had mixed comments about your piquant pinwheels.
0:21:07 > 0:21:09Let's see how you dealt with that.
0:21:09 > 0:21:12They're a very good buttery flavour,
0:21:12 > 0:21:14but they're a little bit underdone underneath.
0:21:14 > 0:21:18I actually like them a little bit soft in the middle. Really?
0:21:18 > 0:21:19LAUGHTER
0:21:19 > 0:21:23Yes, really, Val? Yes, I wasn't kidding.
0:21:23 > 0:21:25Do you really like your pastries underdone?
0:21:25 > 0:21:29I like... They're more substantial and they last longer if you chew them, you see.
0:21:29 > 0:21:31LAUGHTER
0:21:31 > 0:21:35Now, you had an unfortunate time of it in the Bakewell Technical
0:21:35 > 0:21:38when you realised you hadn't read the first page of the recipe.
0:21:38 > 0:21:42That was terrible. How did that happen?
0:21:42 > 0:21:45They very kindly would put it on two sheets for me -
0:21:45 > 0:21:48I'm vain and I wouldn't put my glasses on -
0:21:48 > 0:21:49and I could read it easily.
0:21:49 > 0:21:53And I took the top sheet out and didn't see the bottom sheet
0:21:53 > 0:21:55that had the recipes in it.
0:21:55 > 0:21:58So I was winging it, I was making it up.
0:21:58 > 0:22:01I weighed everything and thought, "Well, I can make pastry,
0:22:01 > 0:22:05"but I need two eggs and... I can't put one in the pastry."
0:22:05 > 0:22:07And that's what happened.
0:22:07 > 0:22:09Let's have a look at the one page that you found.
0:22:09 > 0:22:12I am intrigued by the fact that you thought the instructions
0:22:12 > 0:22:13started at number five.
0:22:13 > 0:22:17LAUGHTER
0:22:17 > 0:22:19As I watched you doing the Technical
0:22:19 > 0:22:23I couldn't help wondering if there was a single thing that you did
0:22:23 > 0:22:26that you were actually asked to do.
0:22:26 > 0:22:28We'll just have a quick recap, right?
0:22:28 > 0:22:31You were supposed to add one teaspoon of almond essence.
0:22:31 > 0:22:33I'd have put two in.
0:22:33 > 0:22:34LAUGHTER
0:22:34 > 0:22:37The judges were looking for thin pastry.
0:22:37 > 0:22:39I made it a bit thicker.
0:22:39 > 0:22:41LAUGHTER
0:22:41 > 0:22:44And they wanted the be pastry to be blind-baked thoroughly.
0:22:44 > 0:22:46I wouldn't normally bake it blind,
0:22:46 > 0:22:50so I'm going to just bake it a short while blind. Five minutes.
0:22:50 > 0:22:51LAUGHTER
0:22:51 > 0:22:54So you do very much do things your own way, don't you? Very much so.
0:22:54 > 0:22:57At my age I'm allowed to. LAUGHTER
0:22:57 > 0:23:02Now, we must talk about your Bread Week Showstopper. Yep.
0:23:02 > 0:23:04LAUGHTER
0:23:04 > 0:23:09It was Noah's Ark, in case anyone's wondering.
0:23:09 > 0:23:13I looked up the word "ambitious" in the dictionary the other day, Val,
0:23:13 > 0:23:16and there was a picture of your Showstopper next to it.
0:23:16 > 0:23:17LAUGHTER
0:23:17 > 0:23:20But were you pleased with how it turned out?
0:23:20 > 0:23:23I could have brought the one and said, "This is the one I did earlier."
0:23:23 > 0:23:24It would have been better.
0:23:24 > 0:23:27But, yeah, it was what it was.
0:23:27 > 0:23:30I'm very creative, very... flamboyant.
0:23:30 > 0:23:32And that's what I made. So...
0:23:32 > 0:23:35Well, as usual, you went your own way when it came to
0:23:35 > 0:23:37interpreting the story of Noah's Ark.
0:23:37 > 0:23:41Um, you made just one of each animal.
0:23:41 > 0:23:44I mean, was that deliberate or did you miss that page from the Bible
0:23:44 > 0:23:46like you did with the Bakewell tart?
0:23:46 > 0:23:48LAUGHTER
0:23:48 > 0:23:50It was deliberate!
0:23:52 > 0:23:56Cos I think it is fair to say that you really struggled with time
0:23:56 > 0:23:57in the tent. Yep.
0:23:57 > 0:24:00I mean, I wondered whether one of the reasons why your bakes
0:24:00 > 0:24:02weren't always finished on time
0:24:02 > 0:24:04was because they were too busy chatting to you.
0:24:04 > 0:24:07I listen to my cakes and they're not ready.
0:24:07 > 0:24:08LAUGHTER
0:24:08 > 0:24:12What sounds are you actually listening for there?
0:24:12 > 0:24:16In Northumberland they have what they call a singing hinny.
0:24:16 > 0:24:19A singing...? A singing hinny. It's a cake.
0:24:19 > 0:24:22And when it's cooking it bubbles and makes a noise.
0:24:22 > 0:24:25And if you lift the cake up to your ears you can hear it.
0:24:25 > 0:24:29And if it's still sizzling and crackling it's not baked.
0:24:29 > 0:24:32And that's what I do. Does that ring any bells with you?
0:24:32 > 0:24:33It certainly does.
0:24:33 > 0:24:35I've always said you should use all your senses...
0:24:35 > 0:24:38Yes. ..when you're cooking and baking. That includes listening.
0:24:38 > 0:24:41Yes. Absolutely. Couldn't agree more. Well done. Thank you.
0:24:41 > 0:24:43APPLAUSE
0:24:47 > 0:24:51Well, we've actually managed to record what that cake was saying...
0:24:51 > 0:24:55Er, and I wonder when you last had a hearing test.
0:24:55 > 0:24:56Have a look at this.
0:24:56 > 0:24:58And I listen to my cakes.
0:24:58 > 0:25:00'I'm ready, Val. I'm ready.'
0:25:00 > 0:25:02And they're not ready. 'No, Val, I am ready!'
0:25:02 > 0:25:05LAUGHTER
0:25:05 > 0:25:08What were you proudest of in the tent?
0:25:08 > 0:25:09Just getting there.
0:25:09 > 0:25:11AUDIENCE: Aw. Just getting there.
0:25:11 > 0:25:13That was the proudest...
0:25:13 > 0:25:15To be there, to walk down those steps,
0:25:15 > 0:25:18to put your apron on and stand...
0:25:18 > 0:25:21It was absolutely a privilege and an honour. It was brilliant. Yeah.
0:25:21 > 0:25:22APPLAUSE
0:25:28 > 0:25:32Now, here on Extra Slice we do give you the opportunity to have
0:25:32 > 0:25:35another go at a bake that maybe didn't go quite to plan in the tent.
0:25:35 > 0:25:38So which one of the bakes have you brought along?
0:25:38 > 0:25:40Well, being my usual self,
0:25:40 > 0:25:44I didn't do the recipe that you're supposed to.
0:25:44 > 0:25:46And I didn't bring one, I brought two.
0:25:46 > 0:25:50And they're not both the same. I brought the ones I wanted to make.
0:25:50 > 0:25:52So please would you try both of them?
0:25:52 > 0:25:56Yes. With pleasure. Okey dokey. What's the first one?
0:25:56 > 0:25:59That has got home-made jam in. So that's a Bakewell tart?
0:25:59 > 0:26:03Yes. A Bakewell tart. OK. Let's start to slide that over. OK.
0:26:03 > 0:26:04And what's the next one?
0:26:04 > 0:26:07And because we don't like a lot of icing on ours,
0:26:07 > 0:26:09this is the Christmas one.
0:26:09 > 0:26:12Oh. It's got home-made mincemeat in the bottom.
0:26:12 > 0:26:15So this is coming over your way as well.
0:26:15 > 0:26:17Which is your favourite of these two?
0:26:17 > 0:26:20It think it's the mincemeat. Yeah? The mincemeat. Tom?
0:26:22 > 0:26:25I love it. Thumbs up there.
0:26:25 > 0:26:27But Tom's not a professional, so I see you're glancing...
0:26:27 > 0:26:30LAUGHTER ..worriedly at these two.
0:26:30 > 0:26:33I'm sorry, Tom. No. I did get an A* in food technology.
0:26:33 > 0:26:35LAUGHTER
0:26:35 > 0:26:37I noticed. That's very good.
0:26:37 > 0:26:38Michel?
0:26:38 > 0:26:41For me, a little bit too much almond essence in there.
0:26:41 > 0:26:44It's the two teaspoons that did it. Yeah. Yeah.
0:26:44 > 0:26:47And you're still doing an answer for everything, aren't you?
0:26:47 > 0:26:51Well done, Val. Nancy, what do you think? Delicious, Val.
0:26:51 > 0:26:55Absolutely delicious. So, big thumbs up on the pink one.
0:26:55 > 0:26:58Now we'll go for the Christmas one.
0:26:58 > 0:27:00I love this Christmas one. Yum.
0:27:00 > 0:27:04Cos a mince pie is often quite...over the top, isn't it?
0:27:04 > 0:27:07But it's nice to have a bit of... What are we calling this? Amandine? Frangipane?
0:27:07 > 0:27:10I don't know, Michel. What would you call it?
0:27:10 > 0:27:11Yummy.
0:27:11 > 0:27:13CHEERING AND APPLAUSE
0:27:17 > 0:27:21Now, we've made you one of our special cakes.
0:27:21 > 0:27:23Oh, Tom, don't look so worried.
0:27:23 > 0:27:26You're nearly there, you are nearly there. Oh, dear.
0:27:26 > 0:27:28Imagine if I dropped it!
0:27:28 > 0:27:31Fantastic. Oops. Oooh...
0:27:31 > 0:27:34Well done. Nice to have a bit of drama, isn't it?
0:27:34 > 0:27:36Thanks, Tom.
0:27:36 > 0:27:40So, here's you standing in front of the Empire State Building.
0:27:40 > 0:27:43APPLAUSE
0:27:43 > 0:27:45Wonderful.
0:27:45 > 0:27:48Will you please give Val a great British send-off?
0:27:48 > 0:27:52CHEERING
0:27:52 > 0:27:53Well done.
0:28:01 > 0:28:05So, finally, I've heard that Paul suffered a slight wardrobe malfunction
0:28:05 > 0:28:08after returning from a comfort break recently.
0:28:08 > 0:28:11So Mary has agreed to take responsibility
0:28:11 > 0:28:13for making sure it doesn't happen again.
0:28:13 > 0:28:17I will look not into his face, I'll look at the top of his zip.
0:28:17 > 0:28:20LAUGHTER
0:28:20 > 0:28:21That's it for this week.
0:28:21 > 0:28:24A big thank you to Val, to all of our studio bakers
0:28:24 > 0:28:27and to our celebrity panel, Michel Roux Jr...
0:28:27 > 0:28:30APPLAUSE
0:28:30 > 0:28:32..Nancy Birtwhistle... Thank you.
0:28:34 > 0:28:35..and Tom Allen.
0:28:37 > 0:28:41Next week it's Botanical Bakes, whatever that is. See you at 9.30.
0:28:41 > 0:28:43Until then, goodbye.
0:29:15 > 0:29:18Unparalleled talent, unprecedented access.
0:29:18 > 0:29:21BBC Two takes a sneaky peek behind the celebrity curtain.
0:29:21 > 0:29:22One piece of advice...
0:29:22 > 0:29:25Go out there, grab it with both hands and stick it in your mouth.
0:29:25 > 0:29:27Job done!
0:29:27 > 0:29:29Easy peasy, get yourself a catchphrase.
0:29:29 > 0:29:30And baaaaaake!