0:00:01 > 0:00:03The horses are bridled.
0:00:03 > 0:00:05Come on.
0:00:05 > 0:00:07The Tudor feast is being prepared.
0:00:07 > 0:00:08I really need this to work.
0:00:08 > 0:00:12Let the battle of Bake Off commence.
0:00:12 > 0:00:14- On your marks...- Get set, my lords and ladies.
0:00:14 > 0:00:15- Bake!- Bake!
0:00:15 > 0:00:17Divorced.
0:00:17 > 0:00:19Beheaded.
0:00:19 > 0:00:22Died.
0:00:22 > 0:00:23Divorced.
0:00:23 > 0:00:25Beheaded.
0:00:26 > 0:00:28Ooh! Pork pie.
0:00:28 > 0:00:29Time for An Extra Slice.
0:00:29 > 0:00:32APPLAUSE AND CHEERING
0:00:49 > 0:00:52APPLAUSE AND CHEERING
0:00:55 > 0:00:58Hello and welcome to the show.
0:00:58 > 0:01:00Did we all enjoy Tudor Week?
0:01:00 > 0:01:02AUDIENCE: Yes!
0:01:02 > 0:01:07And as well as being Tudor Week, it was also, of course, Jane...
0:01:07 > 0:01:08- SQUEAKY VOICE:- Quarterfinals!
0:01:08 > 0:01:11Sorry, Jane? The what?
0:01:11 > 0:01:13Quarterfinals!
0:01:13 > 0:01:15Oh, the quarterfinals, of course.
0:01:15 > 0:01:18There are five bakers left in the tent.
0:01:18 > 0:01:22They're like... Well, what are the five of you like, Candace?
0:01:22 > 0:01:25We're like the Spice Girls before Geri left.
0:01:25 > 0:01:28# I'll tell you what I want, what I really, really want
0:01:28 > 0:01:30# So tell me what you want, what you really, really want
0:01:30 > 0:01:32# I wanna, I wanna, I wanna
0:01:32 > 0:01:35# I really, really, really wanna zigazig-ah
0:01:35 > 0:01:36# If you want to be my lover. #
0:01:37 > 0:01:40APPLAUSE AND CHEERING
0:01:42 > 0:01:47Jane described how it felt to be so close to getting to the final.
0:01:47 > 0:01:49It's touching distance away, isn't it?
0:01:49 > 0:01:53It's just over the brow of the hill.
0:01:53 > 0:01:57Unfortunately, Selassie got the wrong end of the stick.
0:01:58 > 0:02:01LAUGHTER
0:02:04 > 0:02:06This week saw a Bake Off first,
0:02:06 > 0:02:08which I'm sure you'll all have noticed,
0:02:08 > 0:02:11given what a momentous occasion it was.
0:02:11 > 0:02:14That's right, Paul attempted a joke.
0:02:14 > 0:02:16Let's remind ourselves.
0:02:16 > 0:02:19Are they wild, the guinea fowl?
0:02:19 > 0:02:21They're livid, Mary.
0:02:21 > 0:02:23LAUGHTER
0:02:24 > 0:02:25LAUGHTER
0:02:32 > 0:02:36So, Tudor Week saw our eighth baker banished from the tent.
0:02:36 > 0:02:38And 'twas Benjamina.
0:02:38 > 0:02:39AUDIENCE: Aw!
0:02:39 > 0:02:42But the good news is, she'll be joining us a bit later on.
0:02:42 > 0:02:45THEY CHEER
0:02:45 > 0:02:48Now, over the past few weeks, we've thoroughly enjoyed seeing pictures
0:02:48 > 0:02:51of your attempts to bake cakes that look like your dogs.
0:02:51 > 0:02:54Well, we've had another one in from
0:02:54 > 0:02:58twin sisters Tammy and Claudia from Worcestershire.
0:02:58 > 0:03:01They've got a spaniel called Gypsy who loves to wear headscarves.
0:03:01 > 0:03:03AUDIENCE: Aw!
0:03:03 > 0:03:05She's gorgeous, isn't she?
0:03:05 > 0:03:07Although she looks a bit apprehensive,
0:03:07 > 0:03:11as she watches Tammy and Claudia trying to capture her in sponge.
0:03:11 > 0:03:15Gypsy, you needn't have worried. Their hard work really paid off.
0:03:15 > 0:03:18LAUGHTER
0:03:18 > 0:03:21Gypsy looking a bit tipsy.
0:03:21 > 0:03:23More of those later.
0:03:23 > 0:03:24And I'm delighted to see
0:03:24 > 0:03:27that our studio audience has been busy as well.
0:03:27 > 0:03:29Prithee, show us thy bakes.
0:03:29 > 0:03:32THEY CHEER
0:03:32 > 0:03:35Ooh! Our panel will be tasting some of those later,
0:03:35 > 0:03:38so let's meet them before they flee.
0:03:38 > 0:03:39First up, it's one of Britain's
0:03:39 > 0:03:42most acclaimed Michelin-starred chefs
0:03:42 > 0:03:47and a man who says he goes to fast food drive-thrus in disguise.
0:03:47 > 0:03:49It's Michael Caines.
0:03:49 > 0:03:51THEY CHEER
0:03:51 > 0:03:53Next, it's a woman who says
0:03:53 > 0:03:57she loves a cold sausage smothered in Marmite.
0:03:57 > 0:03:59It's Deborah Meaden.
0:03:59 > 0:04:01- THEY CHEER - It's true.
0:04:03 > 0:04:07And finally, a comedian who says baking is just like cricket.
0:04:07 > 0:04:09It's Miles Jupp.
0:04:09 > 0:04:12CHEERING AND APPLAUSE
0:04:12 > 0:04:16So, Deborah, a cold sausage smothered in Marmite.
0:04:16 > 0:04:17Sounds like a great idea.
0:04:17 > 0:04:21Like, are they a treat, or are they a constant companion?
0:04:21 > 0:04:25Well, how often do you have to eat them for them to be a treat?
0:04:25 > 0:04:27Oh, here we go.
0:04:27 > 0:04:28Because I eat them quite a lot.
0:04:28 > 0:04:29For me, once a week.
0:04:29 > 0:04:31- Oh, once a week?!- Yeah.
0:04:31 > 0:04:34Oh, more than a treat. More than. A lot.
0:04:34 > 0:04:37Michael, has anyone ever spotted you
0:04:37 > 0:04:40ordering a cheese burger and fries in disguise?
0:04:40 > 0:04:41Yeah, unfortunately.
0:04:41 > 0:04:45The baseball cap doesn't really disguise me much.
0:04:45 > 0:04:47"All right, mate? Surprised to see you here."
0:04:47 > 0:04:48I say, "Kids."
0:04:48 > 0:04:52Miles, why is baking like cricket?
0:04:52 > 0:04:56I like cricket, but I'm very, very bad at it.
0:04:56 > 0:04:59So I like sitting in a chair and watching it.
0:04:59 > 0:05:02To me, I suppose that is what Bake Off does, it feels like
0:05:02 > 0:05:05I'm involved in cooking, but really, I'm in an armchair.
0:05:05 > 0:05:09Now I'm pleased to report that once again, you've been busy
0:05:09 > 0:05:10in your kitchens at home.
0:05:10 > 0:05:13Ten-year-old Robbie would happily eat roast chicken
0:05:13 > 0:05:17at every meal, so obviously, that's what he asked for on his birthday.
0:05:17 > 0:05:20Here's what his mother's friend Veronica prepared for him.
0:05:20 > 0:05:23Roast chicken!
0:05:23 > 0:05:26With a delicious jam and butter cream filling.
0:05:26 > 0:05:30Meanwhile, Pam from Birmingham baked a cake that looked
0:05:30 > 0:05:34as if a chicken was attempting to escape from inside it.
0:05:34 > 0:05:38LAUGHTER
0:05:38 > 0:05:39MILES CACKLES
0:05:39 > 0:05:42That is so bizarre, isn't it?
0:05:42 > 0:05:45LAUGHTER
0:05:45 > 0:05:48Helen from Stratford-upon-Avon had her work cut out
0:05:48 > 0:05:51making a birthday cake for her husband, Tom.
0:05:51 > 0:05:56He's an airline pilot and flies Boeing 737s like this one.
0:05:56 > 0:05:59As it was his 40th birthday, Helen was determined
0:05:59 > 0:06:02to recreate this exact plane as a cake,
0:06:02 > 0:06:06getting every detail right and giving it a real wow factor.
0:06:06 > 0:06:09LAUGHTER
0:06:11 > 0:06:13I wonder if it arrived
0:06:13 > 0:06:15on that chopping board after an emergency landing.
0:06:15 > 0:06:20Helen tells us she used a cake mould in the shape of an aeroplane,
0:06:20 > 0:06:22and who are we to doubt her?
0:06:24 > 0:06:26Rather than do any actual baking,
0:06:26 > 0:06:28Bev from Wiltshire decided to spend two days
0:06:28 > 0:06:31making a model of the inside of the Bake Off tent,
0:06:31 > 0:06:35using cardboard boxes and some novelty kitchen timers
0:06:35 > 0:06:37in the shape of electric mixers.
0:06:37 > 0:06:40If you're wondering what size that is,
0:06:40 > 0:06:44I can tell you it's the perfect size for Bev's pet hamster Lulu.
0:06:44 > 0:06:47AUDIENCE: Aw!
0:06:47 > 0:06:50And also for Bev's other pet hamster, Max.
0:06:50 > 0:06:53AUDIENCE: Aw!
0:06:53 > 0:06:55Apparently...
0:06:55 > 0:06:57APPLAUSE
0:06:57 > 0:07:00..apparently, their Tudor marzipan showstoppers
0:07:00 > 0:07:02were a wonder to behold.
0:07:02 > 0:07:04Finally, to Jane, who loves cows
0:07:04 > 0:07:08and wanted a cow cake for her 50th birthday party.
0:07:08 > 0:07:12To ensure it was perfect, Jane decided not to entrust the task
0:07:12 > 0:07:15to anyone else and made the cake herself. Here it is.
0:07:15 > 0:07:18LAUGHTER
0:07:19 > 0:07:22I do love looking at your pictures, so keep sending them in.
0:07:22 > 0:07:25Details at the bottom of the screen.
0:07:25 > 0:07:30Let us hence now to the tent and remind ourselves
0:07:30 > 0:07:32what happened in Tudor Week.
0:07:32 > 0:07:37It was the Bake Off quarterfinals, and the tent went back in time.
0:07:37 > 0:07:39If we did study the Tudors at school,
0:07:39 > 0:07:41I don't remember much about them.
0:07:41 > 0:07:44The signature was shaped pies.
0:07:44 > 0:07:46Selassie focused on his game.
0:07:46 > 0:07:47Smells good.
0:07:47 > 0:07:48Thank you.
0:07:48 > 0:07:51While Andrew stepped up a gear.
0:07:51 > 0:07:56- The bakers tied themselves in knots. - That's not right.
0:07:56 > 0:07:59And Lady Jane stumbled over the jumbles technical.
0:07:59 > 0:08:03My heart sinks when they say it is a Paul technical.
0:08:03 > 0:08:05First place is this one.
0:08:05 > 0:08:08Candace conquered, coming first.
0:08:08 > 0:08:10The showstopper was a Marchpane centrepiece,
0:08:10 > 0:08:13worthy of a Tudor banquet.
0:08:13 > 0:08:18Candice was crowned Star Baker for a third time.
0:08:18 > 0:08:23- Benjamina.- And Benjamina became the latest baker to leave the tent.
0:08:28 > 0:08:30So, Tudor Week saw Benjamina banished,
0:08:30 > 0:08:33but what a great achievement to make it to the quarterfinals.
0:08:33 > 0:08:37Something Benjamina herself couldn't quite believe.
0:08:37 > 0:08:39Am I here? Am I actually here?
0:08:39 > 0:08:41Not any more, I'm afraid, no.
0:08:41 > 0:08:43AUDIENCE: Aw!
0:08:43 > 0:08:46But we are delighted, because it means we'll be seeing you in a bit.
0:08:46 > 0:08:49Benjamina had opted to go down that traditional
0:08:49 > 0:08:51Tudor Mexican fusion route,
0:08:51 > 0:08:57filling her pies with chipotle pork and spiced black beans.
0:08:57 > 0:08:59And whilst the judges loved the flavours,
0:08:59 > 0:09:02Paul said her pastry was rushed and a bit ropey.
0:09:02 > 0:09:07Michael, did that Tudor Mexican fusion appeal to you?
0:09:07 > 0:09:10I think it probably slightly missed the brief a bit.
0:09:10 > 0:09:11It's not very Tudor.
0:09:11 > 0:09:14But it looked...and very tasty.
0:09:14 > 0:09:17And I thought she brought a different perspective
0:09:17 > 0:09:20to the challenge, but I don't think it worked, really, for her.
0:09:20 > 0:09:21The whole Mexican thing, really,
0:09:21 > 0:09:23that was a bit of a stretch, wasn't it?
0:09:23 > 0:09:25I mean, it was pretty... When they cut into it.
0:09:25 > 0:09:28It was very pretty and colourful. Bit of a stretch.
0:09:28 > 0:09:32Miles, if you were about to serve up a chipotle pork pie
0:09:32 > 0:09:35to Henry and Anne Boleyn, how do you think you would be feeling?
0:09:35 > 0:09:38Well, I think I'd be pretty excited about meeting them both.
0:09:38 > 0:09:43LAUGHTER
0:09:43 > 0:09:45It's not every day, is it?
0:09:45 > 0:09:47Do you think that she should have
0:09:47 > 0:09:49been marked down for going to Mexico?
0:09:49 > 0:09:52I think that's a bit Trump-esque, Jo.
0:09:52 > 0:09:55LAUGHTER
0:09:59 > 0:10:03Selassie went into the quarterfinals full of confidence.
0:10:03 > 0:10:06I'm the only one in the tent now actually that hasn't been
0:10:06 > 0:10:07Star Baker, so in one way,
0:10:07 > 0:10:09that's an achievement, because I have got that far.
0:10:09 > 0:10:12LAUGHTER
0:10:12 > 0:10:14Yes, Selassie, in its own special way,
0:10:14 > 0:10:18I suppose never having won Star Baker is an achievement.
0:10:18 > 0:10:22Determined to make it through to the finals, Selassie made sure
0:10:22 > 0:10:25he had done his historical research,
0:10:25 > 0:10:28so let's have a quick game of Tudor-versity Challenge.
0:10:28 > 0:10:31Selassie, when did the Tudor period start and finish?
0:10:31 > 0:10:33And I need both dates.
0:10:33 > 0:10:361485-1603, I think it was?
0:10:36 > 0:10:38Correct!
0:10:38 > 0:10:42How would a Tudor person say "Make the biscuit dough"?
0:10:42 > 0:10:45Make ye biscuit doo.
0:10:45 > 0:10:47LAUGHTER
0:10:47 > 0:10:52Correct! And finally, Selassie, can you show us which cooking implement
0:10:52 > 0:10:54a Tudor baker would have used
0:10:54 > 0:10:57to make air holes in his traditional raised game pie?
0:11:00 > 0:11:02LAUGHTER
0:11:02 > 0:11:06A Bic biro is correct! And no passes.
0:11:06 > 0:11:07LION ROARS
0:11:15 > 0:11:18Well, Selassie's game pies contained
0:11:18 > 0:11:21guinea fowl, rabbit, venison and pigeon.
0:11:21 > 0:11:24I actually heard that the squirrel outside the tent
0:11:24 > 0:11:26was advised to go into hiding
0:11:26 > 0:11:30until Selassie had safely completed his signature.
0:11:30 > 0:11:33What did you think of his game pies, Deborah?
0:11:33 > 0:11:34You see, I liked that, because
0:11:34 > 0:11:38I think in Tudor times, they would have just added more and more.
0:11:38 > 0:11:39So I thought it caught the essence.
0:11:39 > 0:11:43I mean, apparently, it was a bit whiffy, was it?
0:11:43 > 0:11:46At one point, I think Sue had herbs
0:11:46 > 0:11:49shoved up her nose to cover the smell.
0:11:49 > 0:11:51As Selassie himself put it...
0:11:51 > 0:11:53The wild pigeon stinks.
0:11:56 > 0:11:59Did Selassie do well to get the balance right?
0:11:59 > 0:12:02Yeah, I think, as Deborah said, he got a really good combination
0:12:02 > 0:12:04of flavours, which fit the Tudor period.
0:12:04 > 0:12:06I think it was tasty. It looked tasty.
0:12:06 > 0:12:09I particularly was impressed that he had managed to get his quail
0:12:09 > 0:12:11in the centre as well.
0:12:11 > 0:12:15From somebody who doesn't really cook, I was blown away by being able
0:12:15 > 0:12:17to get a quail's egg in the middle of the pie.
0:12:17 > 0:12:18And I'd have eaten it.
0:12:18 > 0:12:21That's my measure. You know, would I want to eat it?
0:12:21 > 0:12:22Do you ever struggle to get your sausage
0:12:22 > 0:12:24right in the middle of the Marmite?
0:12:24 > 0:12:28No, because I'm very clear. I put the Marmite on top of the sausage.
0:12:28 > 0:12:30Well, you see, that is brilliant.
0:12:30 > 0:12:32I know! I know! I know!
0:12:32 > 0:12:34Culinary genius.
0:12:34 > 0:12:36Now, Miles, you're quite posh.
0:12:36 > 0:12:39Do you eat quails' eggs on a regular basis?
0:12:39 > 0:12:40Yeah, they're my cinema food.
0:12:40 > 0:12:41Yeah.
0:12:41 > 0:12:44LAUGHTER AND APPLAUSE
0:12:44 > 0:12:48Moving on to Andrew.
0:12:48 > 0:12:53When it came to his Tudor signature, he looked to Italy for inspiration.
0:12:53 > 0:12:56I'm not going to confine it to the British Isles.
0:12:56 > 0:13:00Quite right, Andrew. Why confine yourself to the British Isles,
0:13:00 > 0:13:03just because that's where the Tudor period actually was(?)
0:13:03 > 0:13:09He took inspiration from da Vinci's sketches, which show that 500 years
0:13:09 > 0:13:13before they were actually invented, he had come up with designs
0:13:13 > 0:13:15for the helicopter, the parachute
0:13:15 > 0:13:17and a mechanised Pukka Pie rotator.
0:13:19 > 0:13:21And here's what Andrew came up with.
0:13:21 > 0:13:23Miles, what do you think?
0:13:23 > 0:13:25I think the pies themselves look very nice.
0:13:25 > 0:13:28The actual device, that's absolutely terrifying.
0:13:28 > 0:13:31It has a sort of hint of the torture chamber about it.
0:13:31 > 0:13:33And he wouldn't let anyone else wind it,
0:13:33 > 0:13:36as if it was a device he was incapable of ensuring anyone
0:13:36 > 0:13:37but himself to use it.
0:13:37 > 0:13:39Andrew's marzipan centrepiece
0:13:39 > 0:13:42featured jousting knights on horseback,
0:13:42 > 0:13:44carrying lances made of caramel.
0:13:44 > 0:13:47He had big problems with his caramel,
0:13:47 > 0:13:50but eventually succeeded in producing this.
0:13:50 > 0:13:54LAUGHTER
0:13:54 > 0:13:58In any other hands, the judging could have descended into smuttiness
0:13:58 > 0:14:01and giggles, but remember, this is Paul, Mel and Sue.
0:14:01 > 0:14:03Here they are in a bit of unseen footage.
0:14:03 > 0:14:08Inside is a ginger, currant and honey sponge.
0:14:08 > 0:14:12And there's some caramelised nuts on the front.
0:14:12 > 0:14:13We can see.
0:14:13 > 0:14:16LAUGHTER
0:14:16 > 0:14:18I needed to get a slightly longer jousting pole...
0:14:18 > 0:14:20Shaft?
0:14:20 > 0:14:23..jousting pole on those, but otherwise from that,
0:14:23 > 0:14:25I think it went fairly to plan.
0:14:25 > 0:14:29What did you think of Andrew's showstopper, Deborah?
0:14:29 > 0:14:31I...
0:14:31 > 0:14:32I thought it was a bit lumpy.
0:14:32 > 0:14:34I mean, I just think he's...
0:14:34 > 0:14:37When you think of the precision of the pies, they were so crisp
0:14:37 > 0:14:40and sharp and then you get this slightly lumpy...
0:14:40 > 0:14:43- Clumsy.- It just wasn't fine enough.
0:14:43 > 0:14:45Yeah, I think, I think he's done brilliantly up till now.
0:14:45 > 0:14:49But this was a bit overambitious. I mean the horses that looked...
0:14:49 > 0:14:51They look slightly charred, as if they were from one of those
0:14:51 > 0:14:54circuses that sometimes fails its inspections.
0:14:54 > 0:14:56LAUGHTER
0:14:56 > 0:14:59He could have had a better week, yeah.
0:14:59 > 0:15:03Now, there's some dispute over the origin of marzipan.
0:15:03 > 0:15:06Some claim it was from a region of Spain called Maci Pan,
0:15:06 > 0:15:10other that it was from a region of Sicily called Almond Paste.
0:15:15 > 0:15:16Now, let's talk about Jane.
0:15:16 > 0:15:20The judges loved her Tudor Rose signature pies which were
0:15:20 > 0:15:22filled with spiced sausage meat, cranberries,
0:15:22 > 0:15:25chicken and roughly three kilos of lard.
0:15:26 > 0:15:30Why did the pie pastry require quite so much lard?
0:15:30 > 0:15:32Well, there's two things.
0:15:32 > 0:15:35When you add lard or fat to pastry, it shortens it,
0:15:35 > 0:15:38so part of the element is to try to get a nice short crust, but at the
0:15:38 > 0:15:43same time, you are filling the pie with ingredients that will leak or
0:15:43 > 0:15:46give moisture and sometimes at the end, you top it up with the jelly.
0:15:46 > 0:15:48And that also helps waterproof the inside as well,
0:15:48 > 0:15:52so stopping the juices from leaking out to the outside.
0:15:52 > 0:15:53- Lard does?- Well, yeah.
0:15:53 > 0:15:56So fat people don't really need umbrellas, then?
0:15:59 > 0:16:02Right, well, that's something useful to know.
0:16:04 > 0:16:07It was sadly downhill for Jane in the technical when she took
0:16:07 > 0:16:11a tumble with her jumbles and landed at the bottom for the first time.
0:16:11 > 0:16:13But when it came to the showstopper,
0:16:13 > 0:16:17Jane's magnificent swan centrepiece saw her escape the chop.
0:16:17 > 0:16:20I think, I mean that will make me sound mad,
0:16:20 > 0:16:23but I find it quite hard to relax near square cakes.
0:16:24 > 0:16:27I think it's just a very...
0:16:27 > 0:16:29- Is that an unreasonable thing to say?- Yeah.
0:16:29 > 0:16:30OK.
0:16:30 > 0:16:32- LAUGHTER - Well, I can't argue with that.- Why?
0:16:32 > 0:16:35- Why?- Just, circular cake, everyone gets a bit of edge, don't they?
0:16:35 > 0:16:39Whereas one like this, people get bits in the middle, they don't get the bit on top, or round the side.
0:16:39 > 0:16:41And she's not really thinking about these people.
0:16:41 > 0:16:43- LAUGHTER - And that is...
0:16:43 > 0:16:46I'm afraid that's typical of her.
0:16:46 > 0:16:47I just...
0:16:47 > 0:16:50No, it really puts me on edge.
0:16:51 > 0:16:54So, in Tudor Week, the court of good Queen Mary
0:16:54 > 0:16:57and Lord Paul of Hollywoodshire
0:16:57 > 0:17:00anointed Candace Star Baker for a third time.
0:17:00 > 0:17:04She came first in the technical, making some jumbo-sized jumbles,
0:17:04 > 0:17:08but her signature pies received mixed comments from the judges.
0:17:08 > 0:17:12For her second batch, Candace went with that traditional Tudor filling
0:17:12 > 0:17:13of ye olde macaroni cheese.
0:17:15 > 0:17:19Was Candace wrong to go with macaroni cheese for her filling?
0:17:19 > 0:17:21Yeah, I think it's double starching.
0:17:21 > 0:17:23It's un-needed, really.
0:17:23 > 0:17:26You know, that's a good example of Candace when she goes for an idea
0:17:26 > 0:17:28and she doesn't really execute it well.
0:17:28 > 0:17:32As soon as I saw it, I thought it doesn't even sound appetising.
0:17:32 > 0:17:34You know, why put that in a pie filling, is what I was thinking?
0:17:34 > 0:17:37I thought it looked bloody brilliant.
0:17:37 > 0:17:42- Double starching, is that like, two lots of carbs?- Well...
0:17:42 > 0:17:44I try and do at least quadruple when I cook...
0:17:44 > 0:17:45LAUGHTER
0:17:45 > 0:17:48Obviously, that's not very healthy, is it?
0:17:48 > 0:17:52- Deborah, does pasta in a pie do it for you?- No!
0:17:52 > 0:17:54No.
0:17:54 > 0:17:55I need to rethink my life.
0:17:55 > 0:17:57LAUGHTER
0:17:57 > 0:18:01Tudor week was a big success and the BBC have decided to devote
0:18:01 > 0:18:05an entire evening to the Tudor theme.
0:18:05 > 0:18:10Coming up tonight at 8, it's...
0:18:10 > 0:18:15That's followed at 9 by...
0:18:15 > 0:18:19And at 10, it's more of those...
0:18:19 > 0:18:21LAUGHTER
0:18:27 > 0:18:32Time to take a look now at the bakes brought along by our audience.
0:18:32 > 0:18:35Plenty of Tudor-inspired bakers here in the studio.
0:18:35 > 0:18:38- Jenny, where are you?- Hi.
0:18:38 > 0:18:42So, you have created an Elizabethan scene based around
0:18:42 > 0:18:44some well-known Bake Off faces.
0:18:44 > 0:18:48- Who is playing the part of Queen Elizabeth?- Paul.
0:18:48 > 0:18:50- When we... - LAUGHTER
0:18:50 > 0:18:54..when we were thinking about the really big, historical women,
0:18:54 > 0:18:59we thought who rules the tent with the iron fist and Paul was the one.
0:18:59 > 0:19:01The natural choice.
0:19:01 > 0:19:05I mean, is it a historical fact that Queen Elizabeth used to stick
0:19:05 > 0:19:07a gartered leg out like that?
0:19:07 > 0:19:09- I think... - LAUGHTER
0:19:09 > 0:19:13I think that's more Paul's weekend alter ego showing its true face.
0:19:13 > 0:19:16Oh, I see. OK. Thanks, Jenny.
0:19:16 > 0:19:18That is great and also quite disturbing. Thank you very much.
0:19:18 > 0:19:19LAUGHTER
0:19:19 > 0:19:22- Alison, where are you?- I'm here.
0:19:22 > 0:19:24You've gone a bit Tudor as well, haven't you?
0:19:24 > 0:19:27- What have you got there?- Well, at the heart of every feast
0:19:27 > 0:19:29in the Tudor times was a hogshead.
0:19:29 > 0:19:31So I've done a hogshead.
0:19:31 > 0:19:34How did you get it to look so realistic?
0:19:34 > 0:19:36- YouTube.- Oh, OK.
0:19:37 > 0:19:40I thought you were going to say "you".
0:19:40 > 0:19:43Phew - you added "tube". How marvellous.
0:19:45 > 0:19:46Alison, thank you so much.
0:19:46 > 0:19:49That looks absolutely amazing, well done.
0:19:49 > 0:19:51Anna, where are you and what have you brought along?
0:19:51 > 0:19:55Well, as Mary Tudor was known as Bloody Mary,
0:19:55 > 0:19:59we have made a bloody Mary flavoured cake.
0:19:59 > 0:20:02Fancy that, guys?
0:20:02 > 0:20:04- Is that with Worcester sauce? - Oh, yeah!
0:20:04 > 0:20:06- And alcohol?- Oh, yes.
0:20:06 > 0:20:11- The cream.- Can you just specify the ingredients? So, vodka, presumably?
0:20:11 > 0:20:16So, vodka buttercream, tomato juice, some Tabasco,
0:20:16 > 0:20:18cayenne pepper, black pepper.
0:20:18 > 0:20:22And, um, I see the burning of heretics is the cheery scene...
0:20:22 > 0:20:25LAUGHTER ..portrayed there?
0:20:25 > 0:20:28That is spicy. Yeah, the vodka, everything. It's all there.
0:20:28 > 0:20:31This makes me want to take my top off and jump into a public fountain.
0:20:31 > 0:20:32LAUGHTER
0:20:32 > 0:20:34But then, what doesn't?
0:20:36 > 0:20:38What do you think of the texture of it, Michael?
0:20:38 > 0:20:41Yeah, I think too dense at the bottom, girls.
0:20:41 > 0:20:43Could do better there. But the top one, that was great.
0:20:43 > 0:20:45The top one is a lot lighter.
0:20:45 > 0:20:48That's a nice bit of kick of spice coming through now.
0:20:48 > 0:20:51- I like that. That's really good. - That's a wake-me-up cake, isn't it? - Yeah. Yeah.
0:20:51 > 0:20:53So thank you very much, Anna. Well done.
0:20:55 > 0:20:58And thanks very much to all our studio bakers.
0:21:01 > 0:21:04Back now to the tent and time to meet a baker who nearly came
0:21:04 > 0:21:06to blows with Paul over a babka
0:21:06 > 0:21:09and who aced the lace pancakes technical.
0:21:09 > 0:21:12Sadly, in Tudor Week, she was excommunicated from the tent.
0:21:12 > 0:21:14Will you please welcome Benjamina?
0:21:14 > 0:21:18CHEERING
0:21:26 > 0:21:29CHEERING CONTINUES
0:21:33 > 0:21:37- I think you've got a few fans in. - A few.
0:21:37 > 0:21:39- It's so lovely to have you with us, Benjamina.- Thank you.
0:21:39 > 0:21:43Huge congratulations for making it to the quarterfinals.
0:21:43 > 0:21:45- How did that feel?- Feels amazing.
0:21:45 > 0:21:48Like, quarterfinals is a big deal.
0:21:48 > 0:21:50Eight weeks in that tent.
0:21:50 > 0:21:52So I'm really, really happy with how far I got.
0:21:52 > 0:21:54- Now, you're a twin, aren't you?- Yeah.
0:21:54 > 0:21:57Have you secretly been taking it in turns to go in the tent?
0:21:58 > 0:22:01Well, we're really un-identical, so...
0:22:01 > 0:22:04- Oh, OK.- I don't think that would have worked.
0:22:04 > 0:22:06Sadly, Tudor week was your last.
0:22:06 > 0:22:09Paul was quite surprised that you went with the Mexican theme
0:22:09 > 0:22:11for your Tudor pies.
0:22:11 > 0:22:15But you were confident that they wouldn't be out of place
0:22:15 > 0:22:18at a Tudor banquet, as we can see here.
0:22:18 > 0:22:23They'll look kind of Tudory and they'll just taste...different.
0:22:25 > 0:22:30Were you worried when Paul questioned your Latin American flavours?
0:22:30 > 0:22:34I think I knew going into it, it was a bit risky, but I wanted to be fun.
0:22:34 > 0:22:37I don't like game, I don't like the traditional Tudor flavours,
0:22:37 > 0:22:39so I thought, I'm not going to make something I don't like.
0:22:39 > 0:22:42This is fun, it's different, let's go with it.
0:22:42 > 0:22:44I noticed during the baking of your pies,
0:22:44 > 0:22:46you took a bit of time out to play the oven.
0:22:46 > 0:22:49I don't know if you remember that? Let's just have a look.
0:22:49 > 0:22:56ORGAN MUSIC
0:23:06 > 0:23:09And having taken your flavours down Mexico way,
0:23:09 > 0:23:11they then went down a treat.
0:23:11 > 0:23:15Whilst Paul did say that your pastry looked a bit ropey,
0:23:15 > 0:23:20he thought your pork and spiced black beans flavours were stunning.
0:23:20 > 0:23:23Were you pleased with how your pies turned out?
0:23:23 > 0:23:25I was definitely pleased with the flavour.
0:23:25 > 0:23:28I'm glad that that was spot on and that I took a risk
0:23:28 > 0:23:30and it worked off in that sense.
0:23:30 > 0:23:32The pastry, yeah, I ran out of time.
0:23:32 > 0:23:35Time wasn't with me, so that was a bit rushed and it showed.
0:23:35 > 0:23:39How were you feeling going into the Marchpane centrepiece showstopper?
0:23:39 > 0:23:42I knew that I'd had a rough first two challenges,
0:23:42 > 0:23:44so I knew I had to pull it out of the bag.
0:23:44 > 0:23:49But I was a bit nervous because marzipan is not something I like at all.
0:23:49 > 0:23:50So I knew it was going to be a tough one.
0:23:50 > 0:23:53- I wasn't comfortable with it. - I'm with you. Very much so.
0:23:53 > 0:23:57And you went for a Tudor garden design, featuring a marzipan maze.
0:23:57 > 0:23:59Do you have any regrets at all with that bake?
0:23:59 > 0:24:01Would you have done anything differently?
0:24:01 > 0:24:03I think I would have done it a bit bigger,
0:24:03 > 0:24:06so I had more room for a proper maze.
0:24:06 > 0:24:08That would have been a good idea.
0:24:08 > 0:24:11Let's talk about Batter Week, when you won Star Baker.
0:24:11 > 0:24:13- Did that feel good? - Yeah, that was great!
0:24:13 > 0:24:17I think I went in thinking I want at least one Star Baker while I'm here.
0:24:17 > 0:24:19So when I got it in week four, it was great.
0:24:19 > 0:24:20It was a great feeling.
0:24:20 > 0:24:23A lot of the other bakers actually really struggled,
0:24:23 > 0:24:26but your tropical churros stunned the judges.
0:24:26 > 0:24:28Let's just remind ourselves.
0:24:28 > 0:24:30- They are beautiful. - Thank you.
0:24:30 > 0:24:31Absolutely beautiful.
0:24:31 > 0:24:33Crispy, they look good.
0:24:33 > 0:24:35Great frying.
0:24:35 > 0:24:37Well done, you've cracked it.
0:24:37 > 0:24:38Thank you!
0:24:38 > 0:24:41Were you feeling confident about churros?
0:24:41 > 0:24:43Had you practised them a lot at home?
0:24:43 > 0:24:45I had done quite a few practices, but funnily enough,
0:24:45 > 0:24:47that was the best they had ever come out!
0:24:47 > 0:24:49They had never come out like that at home.
0:24:49 > 0:24:53So it was a bit of an, "Oh, OK! We'll go with that."
0:24:53 > 0:24:54Now, in Pastry Week,
0:24:54 > 0:24:59you blew Paul Bollywood's mind by introducing him to a flavour combination
0:24:59 > 0:25:03so unusual and so unorthodox, he'd never in all his years
0:25:03 > 0:25:07experienced or tasted anything like it.
0:25:07 > 0:25:08It's mad.
0:25:08 > 0:25:10- Mad good?- I do like it.
0:25:10 > 0:25:12I've just never had anything like it before.
0:25:12 > 0:25:14It's bizarre.
0:25:14 > 0:25:16What were those magical flavours that
0:25:16 > 0:25:20had such an earth-shattering effect on the palate of Paul Hollywood?
0:25:20 > 0:25:23It was just peanut butter and banana! That was it.
0:25:23 > 0:25:26LAUGHTER
0:25:26 > 0:25:28Were you surprised by his reaction?
0:25:28 > 0:25:31Yeah, I thought that was a pretty standard combination.
0:25:31 > 0:25:33But maybe not.
0:25:33 > 0:25:35So, one bake which didn't go to plan
0:25:35 > 0:25:38was your chocolate, tahini and almond babka.
0:25:38 > 0:25:40But was it a babka?
0:25:40 > 0:25:41Let's take a look.
0:25:41 > 0:25:42That's a couronne.
0:25:42 > 0:25:45- No, it's a babka!- It's a couronne.
0:25:45 > 0:25:47- It's a babka. - It's a couronne.
0:25:47 > 0:25:49- It's a babka. - It's a couronne.
0:25:49 > 0:25:51- It's a babka... - It's a couronne...
0:25:51 > 0:25:53It's a babka...
0:25:53 > 0:25:57Well, whatever it's called, I bet it tasted really nice.
0:25:57 > 0:25:58Let's have a look.
0:25:58 > 0:25:59Is that wallpaper paste?
0:25:59 > 0:26:01JO: Oh!
0:26:01 > 0:26:05- What went wrong with the bake? - It came out underdone.
0:26:05 > 0:26:07I didn't have enough time to prove it and then bake it.
0:26:07 > 0:26:09So it was really underdone.
0:26:09 > 0:26:12Well, here on An Extra Slice, we do give you the opportunity
0:26:12 > 0:26:16to have another go at a bake that didn't quite go to plan in the tent.
0:26:16 > 0:26:18- So, what have you brought with you? - I've brought my babka.
0:26:18 > 0:26:20Hooray!
0:26:22 > 0:26:23So, let's...
0:26:23 > 0:26:26Oh, that looks amazing.
0:26:26 > 0:26:28OK, guys.
0:26:29 > 0:26:32Is anything else different about it?
0:26:32 > 0:26:33I put a lot less chocolate in,
0:26:33 > 0:26:36because I think Paul was right about it weighing it down.
0:26:36 > 0:26:38So I put less.
0:26:38 > 0:26:40It's all in the prove. You've done it really well.
0:26:40 > 0:26:42You've got good laminated dough here.
0:26:42 > 0:26:45It's almost like a brioche, texture and flavour should be.
0:26:45 > 0:26:47- Shame you didn't produce that on that day.- Yeah.
0:26:47 > 0:26:50- Because you've really knocked it out of the park. It's lovely.- Thanks.
0:26:50 > 0:26:53The tahini is... Because it's only just there, but it's there.
0:26:53 > 0:26:55Lovely.
0:26:55 > 0:26:58- Really lovely. Well done.- It is really yummy.- Thank you.
0:27:04 > 0:27:05Now, we're so sorry to see you go.
0:27:05 > 0:27:09We do love a baker that stands up to Paul, oh, yes, we do.
0:27:09 > 0:27:12And so, we've made you one of our special cakes.
0:27:12 > 0:27:14I think I've got time to do this.
0:27:18 > 0:27:21Thank you very much, Miles.
0:27:21 > 0:27:24- Who's going to do the honours? - Right, there we go.
0:27:24 > 0:27:26Aw...
0:27:26 > 0:27:29APPLAUSE
0:27:29 > 0:27:33That's you with your perfect lace pancakes
0:27:33 > 0:27:38and your pina colada roulade and your showstopping churros.
0:27:38 > 0:27:42So will you please give Benjamina a Great British send-off, everyone?
0:27:42 > 0:27:44CHEERING
0:27:44 > 0:27:47Are you all right to take that? Thanks ever so much.
0:27:49 > 0:27:53CHEERING
0:27:57 > 0:28:00That's it for this week. A big thank you to Benjamina,
0:28:00 > 0:28:02to all of our studio bakers
0:28:02 > 0:28:04and to our celebrity panel, Michael Caines...
0:28:04 > 0:28:07CHEERING
0:28:07 > 0:28:10Deborah Meaden... CHEERING
0:28:10 > 0:28:12And Miles Jupp!
0:28:12 > 0:28:14CHEERING
0:28:14 > 0:28:18Next week, it's the semifinals and the bakers take on patisserie.
0:28:18 > 0:28:20See you at 9:30!