0:00:05 > 0:00:08Twas the night before Christmas...
0:00:08 > 0:00:10No flavour.
0:00:10 > 0:00:11Soggy bottom.
0:00:13 > 0:00:16It's overworked. Norman's lavender meringue!
0:00:16 > 0:00:19Pipe down, Paul, we're trying to sleep.
0:00:19 > 0:00:21- BOTH:- Welcome to The Great Christmas Bake Off.
0:00:43 > 0:00:46Mary's whisking up a fatless sponge and Paul is toasting his little
0:00:46 > 0:00:50cobnuts by the fire and we've got four bakers from Bake Off past,
0:00:50 > 0:00:52willing and ready to take on the judges one more time.
0:00:52 > 0:00:55Three Christmas challenges, four Christmas bakers,
0:00:55 > 0:00:57- but who, I hear you ask?- Who?- Who?
0:00:57 > 0:01:00- The Who?- Not The Who! Not them.
0:01:00 > 0:01:02All will be revealed.
0:01:02 > 0:01:05- Don't reveal all because it's a family show.- Really?- Tops on.- (OK.)
0:01:10 > 0:01:13Nothing says Christmas like a good old-fashioned get-together,
0:01:13 > 0:01:16and we've planned a very special reunion for our
0:01:16 > 0:01:17extended Bake Off family.
0:01:19 > 0:01:23Joining us for our festive frivolities are Norman, Cathryn,
0:01:23 > 0:01:25- Mary-Anne and Ali.- Done it.
0:01:27 > 0:01:32First to don her Christmas pinny is 2012 semifinalist, Cathryn.
0:01:32 > 0:01:34It's quite daunting, seeing the tent again.
0:01:34 > 0:01:36Baking in the tent may have been nerve-racking...
0:01:36 > 0:01:39- Oh, look!- Fridge. - Oh, Lord, what am I going to do?
0:01:39 > 0:01:42- Fridge. Fridge and pray, fridge and pray.- Oh, my giddy aunt!
0:01:42 > 0:01:45..but she never shied away from trying a new technique.
0:01:45 > 0:01:48Hold it by the end and flick it.
0:01:48 > 0:01:49This is horrible.
0:01:49 > 0:01:50So far that you can...
0:01:52 > 0:01:54It's got green carpet in it.
0:01:54 > 0:01:57I'm not serving Mary Berry green carpet.
0:01:57 > 0:01:59Bake Off ranks as number one experience.
0:01:59 > 0:02:02Obviously my children, don't get... Are not included in this,
0:02:02 > 0:02:05but as an experience, it's my number one.
0:02:05 > 0:02:08So this opportunity is like a Christmas dream come true!
0:02:11 > 0:02:16Ali, from 2013, liked to bake with exotic ingredients...
0:02:16 > 0:02:19The rose flavour is coming through quite strongly.
0:02:19 > 0:02:21And, actually, I like that.
0:02:21 > 0:02:23He's going to say it's too strong for him, I bet.
0:02:23 > 0:02:26- I love it.- ..but he had his fair share of misfortunes...
0:02:26 > 0:02:29Please, don't break. Please, don't break. You please, don't break.
0:02:29 > 0:02:31..when it came to presentation.
0:02:31 > 0:02:32Oh!
0:02:34 > 0:02:36Unfortunately, I'm more known for my disasters than my triumphs, but
0:02:36 > 0:02:38hopefully I'm going to change that today.
0:02:38 > 0:02:40But I'm here to have fun.
0:02:40 > 0:02:43No, I'm here to win. I'm here to win!
0:02:43 > 0:02:47Also determined to triumph is former finalist, Mary-Anne.
0:02:47 > 0:02:51It's fantastic to be back in the tent, a little bit surreal as well.
0:02:51 > 0:02:55Back in 2011, our straight-talking home baker was best known for her
0:02:55 > 0:02:57informal yet tasty bakes.
0:02:57 > 0:03:00- The mousse is very good.- I think you've done a really good job.
0:03:00 > 0:03:04But she'll for ever be remembered for the time she accidentally piped
0:03:04 > 0:03:06her daughter's name on her Sachertorte.
0:03:06 > 0:03:09What you don't want to do, is have a moment where you misspell,
0:03:09 > 0:03:13- that's what you don't want. - Yeah. Oh!
0:03:14 > 0:03:16You... You wrote Sacha!
0:03:16 > 0:03:19Who's the baker to beat? Well, me, of course, isn't it?
0:03:21 > 0:03:25Last, but not least, is retired naval officer from 2014, Norman,
0:03:25 > 0:03:27who liked his flavours simple.
0:03:28 > 0:03:31These might be at the bottom of the list as far as taste is concerned,
0:03:31 > 0:03:33but I like them.
0:03:33 > 0:03:36His attempt at being adventurous backfired when he went
0:03:36 > 0:03:37maverick with an Italian meringue.
0:03:37 > 0:03:40- What's in that egg white?- Lavender.
0:03:40 > 0:03:41Lavender?
0:03:42 > 0:03:45I did have a bottle of lavender in the cupboard at home.
0:03:45 > 0:03:49It's now in the bin. To be chosen to come back here is quite an honour.
0:03:49 > 0:03:51It's a nice Christmas present, really.
0:03:56 > 0:04:00- Oh, bakers!- Hello. - Welcome to the Christmas Bake Off.
0:04:00 > 0:04:03It's really lovely to have you in the tent. Great to see you.
0:04:03 > 0:04:06Now, for your first Christmas Signature Challenge,
0:04:06 > 0:04:09Mary and Paul would love you to make edible tree decorations.
0:04:09 > 0:04:11Now, they'd like you to make two batches, please.
0:04:11 > 0:04:1312 in each batch.
0:04:13 > 0:04:17They should be uniform and identical across each batch and they should be
0:04:17 > 0:04:20beautifully and festively iced.
0:04:20 > 0:04:23- Well decorated, well baked and well hung.- Always.
0:04:23 > 0:04:25You've got two hours on this challenge.
0:04:25 > 0:04:28- On your marks...- Get set and bake!- Bake.
0:04:33 > 0:04:39I am over the moon to be here, but I forgot just quite how it makes you
0:04:39 > 0:04:42feel, which is terrified.
0:04:42 > 0:04:44For months afterwards I was like, panic,
0:04:44 > 0:04:46whenever I would hear a timer go off, saying,
0:04:46 > 0:04:49"What's in the oven? What am I burning?"
0:04:49 > 0:04:50Hoping it all goes well.
0:04:50 > 0:04:53My wife at home says that I'm going to do better this time
0:04:53 > 0:04:55than I did the last time.
0:04:56 > 0:04:59As nervous as I may be, I'm just trying to lap up the fact that
0:04:59 > 0:05:02I'm behind this bench again.
0:05:02 > 0:05:06I'm really thrilled to see our bakers back.
0:05:06 > 0:05:07Will they do better?
0:05:07 > 0:05:09Did they go out too early?
0:05:10 > 0:05:11We'll have to wait and see.
0:05:11 > 0:05:14Christmas is the ideal time to show off what you can bake.
0:05:14 > 0:05:18I want to see a biscuit that doesn't soften.
0:05:18 > 0:05:21You don't want a cookie. For me, it has to be a snap.
0:05:21 > 0:05:26They've got to be very attractive, highly decorated.
0:05:26 > 0:05:30Most important, the taste - that must really woo us.
0:05:30 > 0:05:32Will I be harsh with the judging?
0:05:33 > 0:05:34Bah! Humbug!
0:05:35 > 0:05:38The bakers can make whichever type of biscuit they want.
0:05:38 > 0:05:41Norman is sticking to his Scottish roots.
0:05:41 > 0:05:46This is a shortbread which I'm about to add some whisky flavour to.
0:05:46 > 0:05:48You don't want too much whisky in it.
0:05:49 > 0:05:51Nothing worse than too much whisky, is there?
0:05:51 > 0:05:55So I'm just creaming my butter. I've got my rose water in there.
0:05:55 > 0:05:58I've got some vanilla paste and my fennel.
0:05:58 > 0:06:01If you can't smell it, you won't be able to taste it, so I need to make
0:06:01 > 0:06:03sure that the rose comes through.
0:06:03 > 0:06:04- Hello, Ali.- Hi, guys.
0:06:04 > 0:06:06Welcome back to the tent.
0:06:06 > 0:06:09Now, tell us about your two Christmas tree biscuits, then.
0:06:09 > 0:06:11So, I'm doing a rose and fennel biscuit.
0:06:11 > 0:06:14- Oh, nice.- That's in the shape of a paisley and it's got some henna
0:06:14 > 0:06:18- designs on there.- But fennel, I don't want it to overpower the rose.
0:06:18 > 0:06:20You know, they're both very strong.
0:06:20 > 0:06:24Both of Ali's biscuits have been inspired by Christmas celebrations
0:06:24 > 0:06:25from around the world.
0:06:25 > 0:06:28His paisley shaped biscuit is a nod to Christmas in India and his bauble
0:06:28 > 0:06:32shaped biscuit pays tribute to Christmas in the Middle East.
0:06:32 > 0:06:35It'll be filled with dates and glazed with melted sweets.
0:06:35 > 0:06:39So the outside will be crisp and the middle will be sort of soft?
0:06:39 > 0:06:41Kind of gooey and tacky, but in a good way.
0:06:41 > 0:06:44- It's going to be delicious.- I'm looking forward to this one, mate.
0:06:44 > 0:06:46- So am I.- Good luck. - Cheers, mate.- Thank you.
0:06:48 > 0:06:49So I've got two bowls on the go.
0:06:49 > 0:06:51This is the bowl for my holly biscuits,
0:06:51 > 0:06:53this is the bowl for my chocolate biscuits.
0:06:53 > 0:06:55Definitely not to be confused.
0:06:55 > 0:06:57Two lots of biscuits in two hours.
0:06:57 > 0:07:01Fully decorated, is quite a challenge.
0:07:01 > 0:07:03- Morning.- Good morning.- Mary-Anne.
0:07:03 > 0:07:07Good morning, Mary-Anne. Gosh, it seems ages. Series Two.
0:07:07 > 0:07:09- Series Two, back in the mists of time.- It's five years ago!
0:07:09 > 0:07:11- Which flavour is this? - This is orange.
0:07:11 > 0:07:14I think if there's one flavour
0:07:14 > 0:07:17that is key to the festive season, it's citrus.
0:07:17 > 0:07:20Mary-Anne is using the zest of two oranges to flavour her
0:07:20 > 0:07:22Christmas wreath-shaped biscuits.
0:07:22 > 0:07:25Christmas pudding provides the inspiration for her pecan
0:07:25 > 0:07:29praline biscuits which she's sprinkling with chocolate chips to
0:07:29 > 0:07:30represent the currants.
0:07:30 > 0:07:33So you're happy with icing and decoration?
0:07:33 > 0:07:36I've really tried to emphasise the decoration,
0:07:36 > 0:07:38which wasn't really my strong point last time round.
0:07:38 > 0:07:40It was all a bit rustic.
0:07:40 > 0:07:43No, no, no, you used to say, "I don't do dainty!"
0:07:43 > 0:07:46- Do you remember that?- So I'm making them small so, hopefully,
0:07:46 > 0:07:48even I can't make them too ham-fisted.
0:07:48 > 0:07:51- I can't wait to taste them. - OK, thank you very much, Mary-Anne.
0:07:51 > 0:07:52- OK.- Thank you.- See you later.
0:07:52 > 0:07:55Paul and Mary have seen hundreds of biscuits
0:07:55 > 0:07:58being made in the tent, some more successfully than others.
0:07:58 > 0:08:01I think the last time I made biscuits was my farthing biscuits
0:08:01 > 0:08:03which Paul appeared to be very pleased with.
0:08:03 > 0:08:06I like that biscuit a lot. It's very professional.
0:08:06 > 0:08:08I think the recipe, the way you've approached it...
0:08:08 > 0:08:09You could sell those tomorrow.
0:08:09 > 0:08:11I really believe you could sell them tomorrow.
0:08:11 > 0:08:13So, let's hope he shakes my hand again today.
0:08:13 > 0:08:18I made some swirly Viennese whirls with a little bit of red
0:08:18 > 0:08:20colouring through.
0:08:20 > 0:08:22I'd never have thought of putting colouring in,
0:08:22 > 0:08:25just a swirl. So pretty.
0:08:25 > 0:08:29But here we are five years on and people have really upped their game
0:08:29 > 0:08:34in the Bake Off so, erm, I don't think that would cut it any more!
0:08:35 > 0:08:36I didn't get to biscuit week.
0:08:36 > 0:08:41It was the week after I got booted out, so I have a little bit of
0:08:41 > 0:08:42something to prove.
0:08:44 > 0:08:47On biscuit week, I thought it was a good idea to try and make
0:08:47 > 0:08:50Buckingham Palace out of gingerbread.
0:08:50 > 0:08:53I don't think the Queen would like this very much.
0:08:53 > 0:08:55I think she'd be a bit naffed off with me if she saw this.
0:08:55 > 0:09:01It was dreadful. So, this time, my biscuits need to be not dreadful.
0:09:04 > 0:09:07- Hello.- Hello. Hi, how are you? Happy Christmas.- Happy Christmas.
0:09:07 > 0:09:10- Happy Christmas.- Cathryn, if I remember rightly,
0:09:10 > 0:09:12you left us at the end of biscuit week.
0:09:12 > 0:09:15- I did.- Don't go straight into the negative, Mary!- Rub it in, Mary.
0:09:15 > 0:09:16Just straight in for the kill.
0:09:16 > 0:09:18But she's done so much practising since, haven't you?
0:09:18 > 0:09:21I have done a lot of practice.
0:09:21 > 0:09:23Hoping to overcome her baking demons,
0:09:23 > 0:09:26Cathryn has perfected her peppermint candy canes with added sugar
0:09:26 > 0:09:27crystals for extra crunch.
0:09:27 > 0:09:30Her holly leaf biscuit will be flavoured with
0:09:30 > 0:09:32clementine, cranberry and rosemary.
0:09:33 > 0:09:35I've tested the recipe for, hopefully,
0:09:35 > 0:09:37a dough that holds its shape...
0:09:37 > 0:09:41- Yes.- ..and then is really nice and crisp, and stays crisp, as well.
0:09:41 > 0:09:43- So...- That's the important part,
0:09:43 > 0:09:46because in order to hang, they've got to be really firm.
0:09:46 > 0:09:48- Yes.- Good luck.- Thank you. - Thank you.
0:09:48 > 0:09:50- See you, Cathryn.- Nice to see you.
0:09:50 > 0:09:53Right, we're going to cut out some biscuits now.
0:09:53 > 0:09:56I just freestyled a paisley design on some acetate.
0:09:56 > 0:09:59It was handmade in the shed.
0:09:59 > 0:10:02I've gone for this shape that I'm using here because it's quite a
0:10:02 > 0:10:04simple shape and it was easy to make.
0:10:04 > 0:10:07The second one I did is rather more complex.
0:10:07 > 0:10:08- All right, Norman?- Hi, folks, how are we?
0:10:08 > 0:10:11Right, tell us about your two Christmas decorations, then.
0:10:11 > 0:10:15My first one is my Christmas dufrickies.
0:10:15 > 0:10:17- Sorry?- Your what?- Christmas dufrickies.
0:10:17 > 0:10:18- Dufrickies.- That's one, yeah.
0:10:18 > 0:10:21But what is it? Is it an animal or bird?
0:10:21 > 0:10:24It's a sort of name that you use for something you don't have a name for.
0:10:24 > 0:10:25- Oh, I thingamajig!- Thingamajig.
0:10:25 > 0:10:27Whatchamacallit.
0:10:27 > 0:10:31To avoid offending Paul's taste buds with any more lavender, Norman is
0:10:31 > 0:10:34playing it safe this time by using classic Christmas flavours,
0:10:34 > 0:10:38including a customary Scottish tipple from his local distillery.
0:10:39 > 0:10:40This is a whisky biscuit?
0:10:40 > 0:10:42Very mild whisky flavour.
0:10:42 > 0:10:45A trained palate would detect the whisky.
0:10:45 > 0:10:47Sorry, Norman, what are these called again?
0:10:47 > 0:10:49Whisky flavour shortbread ding-dangs.
0:10:49 > 0:10:51- Ding-dangs.- What's a ding-dang, Norman?
0:10:51 > 0:10:53If you've used the name dufrickie for something else,
0:10:53 > 0:10:55it's the second name you can use.
0:10:55 > 0:10:57It's a secondary dufrickie, becomes a ding-dang?
0:10:57 > 0:10:59- A whatsit.- A whatsit, yeah.
0:10:59 > 0:11:01- Thank you very much, Norman. - OK, thanks.
0:11:01 > 0:11:04They're going to go in the oven for about 15½ minutes.
0:11:08 > 0:11:10Is my oven on?
0:11:10 > 0:11:12Oh! I didn't press play.
0:11:13 > 0:11:15Oh!
0:11:15 > 0:11:19Fancy oven and there's a play button, like with a DVD player,
0:11:19 > 0:11:24press play and I didn't press play, so the oven isn't hot.
0:11:24 > 0:11:27A little Christmas miracle, that's what we need.
0:11:28 > 0:11:31While Cathryn waits for her oven to heat, the bakers all turn
0:11:31 > 0:11:34their attention to their other biscuit dough.
0:11:35 > 0:11:37My second batch of biscuits are orange and cinnamon,
0:11:37 > 0:11:38which is very Christmassy.
0:11:38 > 0:11:42Mixed spice which is even more Christmassy and the real exotic
0:11:42 > 0:11:45touch, I've got a wee grating of nutmeg in them as well.
0:11:46 > 0:11:48These are going to be Christmas puddings.
0:11:49 > 0:11:55As well as the nuts, I've also got a little bit of Florentine biscuit
0:11:55 > 0:11:59just to give a little bit extra texture.
0:11:59 > 0:12:02So these are freeze-dried cranberries and they've got the same
0:12:02 > 0:12:04lovely flavour as cranberry, but because they're dry,
0:12:04 > 0:12:06they stop it from being, you know, soggy.
0:12:06 > 0:12:09I don't want to commit to it but, yes, crisp biscuits is the plan.
0:12:09 > 0:12:12I've got my biscuit mixture.
0:12:12 > 0:12:16I've flattened it and I'm filling it with the date mixture.
0:12:16 > 0:12:20Well, I think I'm the only one who's doing filled biscuits,
0:12:20 > 0:12:23which could be a benefit, but it could work against me because
0:12:23 > 0:12:26why is everyone else not doing a filled biscuit?
0:12:26 > 0:12:28Yes, happy with those.
0:12:28 > 0:12:31They don't all look the same, but I'm going to work some wonders with
0:12:31 > 0:12:34the decoration and see if I can't weave some magic.
0:12:34 > 0:12:36They're looking good.
0:12:36 > 0:12:39You hope they're going to be nice and crispy because that's the first
0:12:39 > 0:12:42thing Mary and Paul will check. Is this biscuit crispy?
0:12:42 > 0:12:45If it's not, you've failed.
0:12:45 > 0:12:4720 minutes.
0:12:48 > 0:12:50TENSE MUSIC PLAYS
0:12:59 > 0:13:03OK, bakers, you've got one hour to make your edible tree decorations
0:13:03 > 0:13:05just how good King Wenceslas likes them -
0:13:05 > 0:13:07deep and crisp and even.
0:13:09 > 0:13:10They look OK. Yep.
0:13:20 > 0:13:25The holly leaves have kind of puffed up a bit, which...
0:13:27 > 0:13:28Oh!
0:13:28 > 0:13:30I know what I've done.
0:13:30 > 0:13:33I added bicarb, which I shouldn't have done.
0:13:33 > 0:13:37Bicarb makes them rise, which I don't want.
0:13:38 > 0:13:40- Are you OK, Cathryn?- No.
0:13:40 > 0:13:42I'm not having fun now.
0:13:42 > 0:13:46It doesn't feel like Christmas any more.
0:13:46 > 0:13:49With 24 biscuits to ice with two different designs,
0:13:49 > 0:13:50time is of the essence.
0:13:52 > 0:13:54This is the icing I'm making up for the biscuits.
0:13:54 > 0:13:58I'll mix up a batch of white and then I'll put some in bowls
0:13:58 > 0:14:01and add some green and red colouring.
0:14:01 > 0:14:06I'm going to microwave the white chocolate to melt it.
0:14:08 > 0:14:11I mean one's not going to hurt, is it?
0:14:11 > 0:14:13I mean, who counts the decorations on a tree?
0:14:13 > 0:14:16Who's going to care? It's Christmas, we've got...
0:14:18 > 0:14:21- How are you doing, Mary-Anne? - I'm... Yes.- Come on, come on.
0:14:21 > 0:14:23Christmassy hug, I've missed you. Come on, pop your thermometer down.
0:14:23 > 0:14:25You and your distraction things...
0:14:25 > 0:14:27- Pop your thermometer down... - ..Perkins.
0:14:27 > 0:14:28Pop your thermometer down.
0:14:28 > 0:14:31You're the reason I spelt that name wrong in the final.
0:14:31 > 0:14:33No, come on, you can't blame me.
0:14:33 > 0:14:35It's so nice to see you!
0:14:35 > 0:14:37Red and green. I think red and green
0:14:37 > 0:14:39shouts Christmas at you, doesn't it?
0:14:40 > 0:14:43I'm going for, like, a tie-dye effect.
0:14:43 > 0:14:47You get a really good look and it doesn't take half an hour.
0:14:47 > 0:14:51I might have to decorate at a slightly faster pace than I would
0:14:51 > 0:14:54normally choose, but, you know, it's Bake Off!
0:14:54 > 0:14:57They like it to be a bit lively.
0:14:57 > 0:15:01- Er...- Intense.- Remember what I do with this one.
0:15:02 > 0:15:04It's got to look different from those, hasn't it?
0:15:04 > 0:15:06Red, green, red, I think. I think it was this way.
0:15:07 > 0:15:11So, Norman, you're doing basically the same design,
0:15:11 > 0:15:13- but just you've swapped the red and the green around?- Yeah.
0:15:16 > 0:15:18- OK. Good.- It will look different.
0:15:18 > 0:15:20It'll look different, OK.
0:15:22 > 0:15:24How will it look different?
0:15:24 > 0:15:27Ah! So you're feathering in a diamond.
0:15:27 > 0:15:29And then... Oh, that's very good!
0:15:29 > 0:15:32That one. Slightly different.
0:15:36 > 0:15:38Still got my boiled sweets to melt.
0:15:38 > 0:15:40So this is the glaze for the baubles,
0:15:40 > 0:15:43which should add a real good crunch to the biscuit.
0:15:43 > 0:15:46These are...barberries,
0:15:46 > 0:15:49they're a bit like cranberries, but in miniature,
0:15:49 > 0:15:52they've got a nice, tart taste and they're going to be my red holly
0:15:52 > 0:15:54berries on the Christmas pudding.
0:15:55 > 0:15:56OK, I need to hurry up.
0:15:58 > 0:16:01This is really refined stuff for me.
0:16:01 > 0:16:04- If in doubt, chuck a bit of glitter at it.- OK.
0:16:07 > 0:16:09- Where- are your ribbons?- Let me start threading.
0:16:09 > 0:16:11I've just got to strew my nuts.
0:16:14 > 0:16:17OK, bakers, one minute on your Christmas bakes.
0:16:17 > 0:16:19Oh!
0:16:19 > 0:16:22I need a glass of Christmas spirit, has anybody got any?
0:16:22 > 0:16:24It's tense when you're against the clock!
0:16:24 > 0:16:27The icing is not dripping, this is the main thing, it's dry.
0:16:27 > 0:16:30Look, they're dripping. They're not dry enough to hang.
0:16:30 > 0:16:32My heart's racing.
0:16:35 > 0:16:37I've just got one, two, three, four, five.
0:16:37 > 0:16:40I've got one more to thread, one more.
0:16:40 > 0:16:42It's you, me and the finish line, Cathryn.
0:16:42 > 0:16:45- Thread, Cathryn, thread. - Just hold on a second, please.
0:16:50 > 0:16:51- OK, bakers...- Ah!
0:16:52 > 0:16:54- Sorry.- Sorry, Cathryn, sorry.
0:16:55 > 0:16:57Sorry to have... It's over.
0:16:57 > 0:16:59It's done. It's done, it's all right.
0:16:59 > 0:17:00Signature Challenge is over.
0:17:00 > 0:17:03Move your Christmas bakes to the ends of your benches, please.
0:17:03 > 0:17:05THUNDER RUMBLES
0:17:09 > 0:17:13Mary and Paul are expecting to see 24 festively iced biscuits with
0:17:13 > 0:17:16Christmassy flavours and the perfect crunch.
0:17:19 > 0:17:21Absolutely fantastic.
0:17:21 > 0:17:22Something totally different.
0:17:22 > 0:17:24I just can't wait to get tucked in, really.
0:17:24 > 0:17:27- Right.- Is it hammer time? - It's hammer time.- Up to you.
0:17:27 > 0:17:28Oh, happiness.
0:17:32 > 0:17:33- It's like a toffee apple.- Yes.
0:17:33 > 0:17:36Inside with the date and with the shortbread,
0:17:36 > 0:17:37I've never seen anything like it before,
0:17:37 > 0:17:40never tried anything like it and I think it's a big win.
0:17:40 > 0:17:42And these are fennel and rose?
0:17:42 > 0:17:45Yeah, and you should get an aromatic rose at the back.
0:17:46 > 0:17:48That is delicious.
0:17:48 > 0:17:52Honestly, wow, the fennel is coming through wonderfully.
0:17:52 > 0:17:56Not only do they look stunning, they taste beautiful.
0:17:56 > 0:17:58- Thanks.- Well done. Thanks, Ali.
0:17:58 > 0:18:01- Oh, oh!- Oh, the Hollywood handshake! - My first one!- Easy!
0:18:09 > 0:18:13So, Norman, I think when you were asked for two different biscuits,
0:18:13 > 0:18:16it would've been nice to do two different designs.
0:18:16 > 0:18:19I think we'll try the whisky one first because that could be the most
0:18:19 > 0:18:22- delicate one, I think.- Yeah, it is a delicate flavour.
0:18:24 > 0:18:25It's very crumbly.
0:18:25 > 0:18:30The whole idea of a biscuit on a tree is that it stays crisp over Christmas.
0:18:30 > 0:18:31I don't think that would.
0:18:31 > 0:18:33The shortbread is delicious, absolutely...
0:18:33 > 0:18:36I can't taste the whisky. OK, we'll move onto the next one.
0:18:37 > 0:18:39A nice break.
0:18:41 > 0:18:43Not getting too much nutmeg, a little bit of cinnamon,
0:18:43 > 0:18:46but it's mixed spice is the key flavour coming through on that one.
0:18:46 > 0:18:48What I would've done is play with the icing,
0:18:48 > 0:18:50so maybe the zest of a lemon, zest of a lime,
0:18:50 > 0:18:53what that would've done is give you another element,
0:18:53 > 0:18:55that would've made it exotic, Norman.
0:18:55 > 0:18:58What, are you saying he's the zest of a lime away from being exotic?
0:18:58 > 0:18:59- Yeah.- Thank you.
0:19:07 > 0:19:09These are very jolly.
0:19:09 > 0:19:10I think they look fun.
0:19:11 > 0:19:12Oh!
0:19:14 > 0:19:15Minty chocolate.
0:19:16 > 0:19:17Very nice flavour.
0:19:17 > 0:19:19Just the right thickness.
0:19:19 > 0:19:23The balance of the icing and the biscuit is right.
0:19:23 > 0:19:25You've got that lovely warmth of mint and chocolate together,
0:19:25 > 0:19:26that works extremely well.
0:19:26 > 0:19:29And the texture is good, it's a great biscuit.
0:19:29 > 0:19:31- Thank you.- Now, this is the clementine one, you said, and the rosemary.
0:19:31 > 0:19:34Clementine, cranberry and rosemary, yeah.
0:19:34 > 0:19:37The one thing that's wrong with this, is that they're too soft.
0:19:39 > 0:19:41Oh, they're a very nice flavour, though.
0:19:41 > 0:19:43So often the rosemary overpowers it,
0:19:43 > 0:19:45but the rosemary and the clementine, they work.
0:19:45 > 0:19:46- Thank you.- I can't get the clementine.
0:19:46 > 0:19:49- I think the rosemary is dominating too much for me.- Oh.- That's a shame.
0:19:49 > 0:19:52- I think your better one is the chocolate mint, though.- OK.
0:19:52 > 0:19:54- I think you did well with that one. - That's a stunning flavour.
0:19:54 > 0:19:55Thank you.
0:20:02 > 0:20:03You've gone dainty.
0:20:04 > 0:20:07- Both of them look so pretty, particularly the wreaths.- Thank you.
0:20:07 > 0:20:09They look most exciting.
0:20:09 > 0:20:12These look a bit more robust, but, again, look good.
0:20:13 > 0:20:15Right.
0:20:15 > 0:20:18You always were good on your flavours and you haven't let us down.
0:20:18 > 0:20:22The praline comes through there, the chocolate works really well.
0:20:22 > 0:20:24I'd have them and a cup of tea any day of the week!
0:20:24 > 0:20:27- Yes.- OK, I love the look of these, they look great.
0:20:27 > 0:20:32And definitely Christmassy, that's the firmness that I like.
0:20:32 > 0:20:34- Oh!- They taste divine, don't they?
0:20:34 > 0:20:37- They really do!- Oh, good. - Oh, I could eat about six of these.
0:20:37 > 0:20:40The intensity of the orange inside there.
0:20:40 > 0:20:42- Put your hand out.- It's absolutely stunning.
0:20:42 > 0:20:45- Put your hand out.- Spot-on.- Yay! - Well done, Mary-Anne.- Thank you.
0:20:45 > 0:20:47They're delicious, absolutely delicious.
0:20:47 > 0:20:49I'm never going to wash!
0:20:49 > 0:20:51- Thank you, Mary.- So good.
0:20:51 > 0:20:54Never had a Mary handshake or a Paul handshake before, it's...
0:20:55 > 0:20:58It means quite a lot, actually. I'm getting all emotional!
0:21:00 > 0:21:03I waited three years for a hallowed handshake and I got it.
0:21:03 > 0:21:05I'm chuffed. I'm chuffed to pieces.
0:21:05 > 0:21:08I'm very happy that they got a Hollywood handshake, so,
0:21:08 > 0:21:11maybe he's keeping my one for tomorrow!
0:21:11 > 0:21:14We shall keep our fingers crossed.
0:21:14 > 0:21:18It was definitely nice to get some better biscuit comments, but I think
0:21:18 > 0:21:20I've decided I just don't really like biscuits.
0:21:21 > 0:21:23For every baker that's ever entered the tent,
0:21:23 > 0:21:27the most feared challenge is always the technical.
0:21:27 > 0:21:29Waiting for our Christmas bakers is a mystery gift,
0:21:29 > 0:21:32designed to test their baking know-how.
0:21:32 > 0:21:37So, bakers, it's a Mary Christmas so it's also a Mary technical.
0:21:37 > 0:21:40Excellent. Now, Mary and Paul,
0:21:40 > 0:21:42any advice for the gang?
0:21:42 > 0:21:45Think festive and be creative.
0:21:45 > 0:21:47Festive and creative - now, off you go,
0:21:47 > 0:21:49go and play Christmas sardines or something.
0:21:49 > 0:21:55Tatty bye. Now, Paul and Mary would like you to make
0:21:55 > 0:21:57a choux wreath.
0:21:57 > 0:22:0136 tight, delicious choux buns in a circle,
0:22:01 > 0:22:04which we may well use as a little truss for Paul when we're finished.
0:22:04 > 0:22:08Excellent. The buns should be generously filled with festive
0:22:08 > 0:22:13spiced creme patisserie and they should be gorgeous and beautiful
0:22:13 > 0:22:16enough to lay at the centrepiece
0:22:16 > 0:22:19of Mary Berry's groaning Christmas buffet.
0:22:19 > 0:22:22You've got two hours on this challenge, open that box.
0:22:22 > 0:22:25- BOTH:- On your marks, get set, bake.
0:22:25 > 0:22:26Oh, grim.
0:22:27 > 0:22:29Yeah, I definitly don't want to play.
0:22:29 > 0:22:32- I don't want to play.- I'm not good with choux!
0:22:32 > 0:22:34I don't do too badly in technicals.
0:22:34 > 0:22:37When I get crazy ideas that I'm going to be really creative,
0:22:37 > 0:22:39that's when it all goes pear-shaped.
0:22:39 > 0:22:42I haven't done very well in technicals in the past.
0:22:42 > 0:22:45There's always a first time to excel.
0:22:46 > 0:22:48So, Mary, why have you chosen
0:22:48 > 0:22:51a choux wreath for our returning bakers?
0:22:51 > 0:22:54Because I wanted to test them on their creativity
0:22:54 > 0:22:56and their techniques.
0:22:56 > 0:22:58They've got to bake those buns beautifully,
0:22:58 > 0:23:03they've got to be dried out, then they have to fill each choux
0:23:03 > 0:23:07bun with a rich creme patisserie and they've got to make a caramel in
0:23:07 > 0:23:09order to stick them together.
0:23:09 > 0:23:12Making the choux, it's fairly straightforward,
0:23:12 > 0:23:14but when you add all those elements together,
0:23:14 > 0:23:16then it becomes a little bit of a tricky challenge.
0:23:16 > 0:23:19Right, you know, I think we need to try some.
0:23:19 > 0:23:23Mmm, that creme pat's got all those warming spices in there,
0:23:23 > 0:23:25which makes it taste quite Christmassy, actually.
0:23:25 > 0:23:30I'd have this Christmas Day evening, around seven o'clock.
0:23:30 > 0:23:32It would go well.
0:23:35 > 0:23:38The instructions just say, "make 36 choux buns".
0:23:38 > 0:23:40But in two hours, 36 choux buns,
0:23:40 > 0:23:43caramel, chocolate decorations,
0:23:43 > 0:23:45creme pat, it's going to be tight.
0:23:47 > 0:23:49I'm just melting the butter...
0:23:50 > 0:23:52..in boiling water.
0:23:52 > 0:23:54And then I'll put in the flour.
0:23:55 > 0:23:59You want to beat it in really quickly and then you put it back
0:23:59 > 0:24:03onto the heat to sort of cook off the flour.
0:24:03 > 0:24:09I'm cooling it down, cos if I add the eggs now, they're going to cook.
0:24:13 > 0:24:16Why's he doing that? He's got choux pastry in the KitchenAid.
0:24:19 > 0:24:21Oh, so has Mary-Anne!
0:24:21 > 0:24:23I'm going hand whisk, it's what I normally do.
0:24:26 > 0:24:27Looking good.
0:24:29 > 0:24:32Oh, now I know why, it was to use the freestanding mixer,
0:24:32 > 0:24:35because there's too much mixture to use the hand whisk!
0:24:37 > 0:24:41To know if your consistency is right of the choux pastry, I believe when
0:24:41 > 0:24:45you lift up the spoon, it should gently plop
0:24:45 > 0:24:48and I think that's what's happening.
0:24:51 > 0:24:53There's ploppage going on.
0:24:53 > 0:24:54I'm happy with that.
0:25:01 > 0:25:05I'm just dabbing down the sticky up bits because if I don't, then
0:25:05 > 0:25:08they will burn before the rest of the choux is cooked.
0:25:10 > 0:25:14If you add a little bit of water to your oven, the steam helps it rise.
0:25:14 > 0:25:16At the end of the day, they're competition,
0:25:16 > 0:25:18so got to keep my tricks to myself.
0:25:19 > 0:25:21It doesn't give a time on how long to bake.
0:25:21 > 0:25:25I reckon I'm going to put them in for, probably, 15 minutes.
0:25:25 > 0:25:29I'd rather look at them too early than too late.
0:25:29 > 0:25:30It's a creme patisserie.
0:25:31 > 0:25:34It's got spices in it, which I've never had before,
0:25:34 > 0:25:35but we'll give it a go.
0:25:37 > 0:25:41I had whisked the egg yolks with the cornflour,
0:25:41 > 0:25:42heated the milk and sugar,
0:25:42 > 0:25:45and now it's back on the heat until it thickens up.
0:25:47 > 0:25:51Now the custard is thickening up there, I think I'm just going to
0:25:51 > 0:25:53check on my what's-her-names.
0:25:53 > 0:25:55Oh, they are looking fantastic!
0:25:56 > 0:26:01Norman's choux buns are massive compared to mine. Yep.
0:26:02 > 0:26:03Definitely bigger.
0:26:05 > 0:26:06I'll just give them five more minutes.
0:26:06 > 0:26:08It's almost like a game of chicken.
0:26:08 > 0:26:11You have to leave it as long as you can and hopefully you don't burn
0:26:11 > 0:26:16them, and hopefully they puff up into really nice hollow buns.
0:26:16 > 0:26:18Just my buns aren't doing anything.
0:26:20 > 0:26:21They should be...
0:26:24 > 0:26:25And they're just...
0:26:26 > 0:26:27Rise.
0:26:29 > 0:26:31Oh, no, we're all right.
0:26:32 > 0:26:33Do you know what it is?
0:26:33 > 0:26:35My oven is really dirty and you can't see in the door, so I never
0:26:35 > 0:26:38really know what's going in there until I open it.
0:26:38 > 0:26:41This one, sparkling, you can see absolutely everything.
0:26:41 > 0:26:43Maybe I'm just overanalysing.
0:26:43 > 0:26:46Bakers, I hate to break up your hot choux shuffle,
0:26:46 > 0:26:48you've got one hour left, just one hour.
0:26:52 > 0:26:56I'm not thrilled with the shape, but they've risen and they're...chouxy.
0:26:56 > 0:27:01So they've got a lot of steam inside, so poke a hole in the bottom
0:27:01 > 0:27:03and then the steam can get out
0:27:03 > 0:27:06and your choux buns will be nice and crisp.
0:27:06 > 0:27:10And then I'm going to pop them back in the oven to dry out.
0:27:10 > 0:27:12Nothing worse than a wet choux bun.
0:27:16 > 0:27:19Pipe 12 chocolate snowflake decorations.
0:27:21 > 0:27:23Hmm, too small?
0:27:23 > 0:27:25Maybe. Let's do it slightly bigger.
0:27:34 > 0:27:36Is it a spider's web, Norman?
0:27:36 > 0:27:38Looks more like a spider's web, yeah.
0:27:38 > 0:27:40That's a bit spider's webby.
0:27:40 > 0:27:41Far be it for me to...
0:27:41 > 0:27:43You see, and, of course, it's well known
0:27:43 > 0:27:45that no two snowflakes are the same.
0:27:45 > 0:27:48Ah, that's good! You're mesmerising me with your snowflakes, Norman.
0:27:54 > 0:27:58You know, the good thing about choux pastry is it's OK to overdo it
0:27:58 > 0:28:01a little bit, only because when you fill it, it's going to go a little
0:28:01 > 0:28:03bit soft anyway, but if you under bake it,
0:28:03 > 0:28:05it's going to collapse and that's a disaster.
0:28:05 > 0:28:09OK, bakers, YULE be pleased to hear you've got half an hour on this
0:28:09 > 0:28:11bake, half an hour left.
0:28:13 > 0:28:17The choux buns are out. The colour's just right.
0:28:17 > 0:28:19I think Norman's about to fill.
0:28:19 > 0:28:22I see him as the pace setter,
0:28:22 > 0:28:25so he's setting the pace and I make sure I keep up with the pace.
0:28:28 > 0:28:31Half an hour and the buns aren't filled, the caramel's not made.
0:28:32 > 0:28:35I want to make sure each one has got loads in it.
0:28:35 > 0:28:38No-one wants a half full choux bun, do they?
0:28:38 > 0:28:41Do you want me to grab a ball and you just nozzle it?
0:28:41 > 0:28:42Yes, please.
0:28:43 > 0:28:45- Thank you.- Stab, fill.
0:28:47 > 0:28:49That's gone right through. That went through to my hand!
0:28:49 > 0:28:52Oh, no, I'm so sorry! Did I actually stab you?
0:28:52 > 0:28:55It's... I've got stigmata, yeah, OK.
0:28:55 > 0:28:57Now, get it into a wreath, get it into a wreath.
0:28:59 > 0:29:03The caramel, you can burn it by over-boiling it.
0:29:03 > 0:29:05I will be careful not to do that.
0:29:06 > 0:29:07So...
0:29:08 > 0:29:11Assemble a two-tier choux wreath.
0:29:12 > 0:29:13This has got me beat.
0:29:13 > 0:29:17I've no idea what a two-tier wreath looks like.
0:29:17 > 0:29:22Choux buns in a circle is my idea of a wreath.
0:29:22 > 0:29:25I'm hoping this is what they want.
0:29:25 > 0:29:28Should a wreath have a bit in the centre?
0:29:28 > 0:29:29I wonder.
0:29:30 > 0:29:32Stop looking at Norman's wreath.
0:29:32 > 0:29:34I can't help it. I'll focus on my own.
0:29:34 > 0:29:36Come on, focus on this!
0:29:36 > 0:29:38Ali's wreath, Ali's wreath, not Norman's wreath.
0:29:38 > 0:29:40Stop looking at Mary-Anne's wreath!
0:29:40 > 0:29:42You said not to look at Norman's, you didn't say Mary-Anne.
0:29:42 > 0:29:45Don't look at Mary-Anne's either, don't look at any of the wreaths.
0:29:45 > 0:29:47- Norman hasn't...- Now I'm looking at Norman's wreath!
0:29:47 > 0:29:49He hasn't stuck his together.
0:29:49 > 0:29:52Ow! Note to self, don't put finger in caramel.
0:29:55 > 0:29:57Ow!
0:29:57 > 0:29:59Ah! It's fine.
0:30:01 > 0:30:02Additional glue.
0:30:06 > 0:30:10It says, "Drizzle the wreath with some of the chocolate ganache."
0:30:10 > 0:30:13Normally I'd pour it, but because it says drizzle, I'm assuming
0:30:13 > 0:30:14they're looking for lines.
0:30:14 > 0:30:18Oh, delicacies go all the way out the window.
0:30:18 > 0:30:20I can't even see it in the rear-view mirror now.
0:30:20 > 0:30:23It's not going to win any prizes in the good-looks stakes.
0:30:23 > 0:30:25I'm not doing amazingly for time.
0:30:25 > 0:30:27Timekeeping is definitely not a strength.
0:30:27 > 0:30:29OK, bakers, one minute to go.
0:30:29 > 0:30:32MUSIC PLAYS
0:30:37 > 0:30:39Thingy is very stringy.
0:30:41 > 0:30:42Oh, no!
0:30:42 > 0:30:46MUSIC PLAYS
0:30:49 > 0:30:51It's perfect.
0:30:55 > 0:30:57OK, bakers, your time is up.
0:30:57 > 0:31:00Bring them up to the table, put them behind your photo.
0:31:09 > 0:31:12Time to call in the Holly and the Berry, here they come.
0:31:12 > 0:31:13Judges, step forward, please.
0:31:13 > 0:31:15Well, we asked you to be festive
0:31:15 > 0:31:18and creative and they're different sizes,
0:31:18 > 0:31:21they're different interpretations, but they look good.
0:31:21 > 0:31:23Right, shall we start from this one, then, Mary?
0:31:23 > 0:31:28I think they look most attractive and the balance between the size of
0:31:28 > 0:31:32the choux buns and the size of the snowflakes, it's just about right, isn't it?
0:31:32 > 0:31:35It does. They look pretty good, them, actually, don't they?
0:31:35 > 0:31:36Let's have a taste.
0:31:36 > 0:31:38Oh, nicely filled.
0:31:38 > 0:31:41Lovely crisp outside to the choux bun.
0:31:44 > 0:31:47Creme pat's lovely in there. It's well mixed, it's well made.
0:31:47 > 0:31:48Very nice indeed.
0:31:48 > 0:31:51Yeah, I like that one, well done. Right, moving on.
0:31:52 > 0:31:55Well, we've got masses of chocolate all over it,
0:31:55 > 0:31:57a little bit too much, I think.
0:31:57 > 0:32:02There is a form of snowflake on the top, quite small, petite,
0:32:02 > 0:32:03but quite uniform.
0:32:04 > 0:32:07Again, well filled with the creme patisserie.
0:32:07 > 0:32:09Could have done with a little bit longer in the oven.
0:32:09 > 0:32:11A little bit more drying out on this one.
0:32:13 > 0:32:15- Creme patisserie is good. - The creme pat is good.
0:32:15 > 0:32:18Now, I like the colour on these, these look good, quite bold.
0:32:18 > 0:32:21Snowflakes, there's a bit of individuality between them.
0:32:21 > 0:32:24- That's a web.- That's a web, well... - Yeah.
0:32:24 > 0:32:25Caramel looks, actually,
0:32:25 > 0:32:27the caramel looks quite dark, doesn't it?
0:32:27 > 0:32:30But it is sticking them all together, which matters.
0:32:30 > 0:32:34I think the chocolate is odd, it's just a line round the top.
0:32:37 > 0:32:40Although they're the right colour, they're not quite crisp,
0:32:40 > 0:32:42they just needed a little bit more drying out.
0:32:42 > 0:32:44And the caramel is definitely burnt.
0:32:44 > 0:32:46Moving on to the last one,
0:32:46 > 0:32:48we have a swimming pool of chocolate in the middle.
0:32:48 > 0:32:50The choux buns are a good colour,
0:32:50 > 0:32:52but I'm just going to listen to...
0:32:52 > 0:32:55Yeah, they sound crisp, but let's just wait till we get into them.
0:32:58 > 0:33:02The actual choux buns themselves
0:33:02 > 0:33:05needed drying out a little bit more.
0:33:05 > 0:33:09They're soft. It's rather strange that we've got all that chocolate in
0:33:09 > 0:33:11the middle and we've still got a full jug of chocolate here.
0:33:11 > 0:33:14I think someone's been taking chocolate from all the other
0:33:14 > 0:33:16- benches, Mary.- Something like that.
0:33:16 > 0:33:21Mary and Paul must now decide which choux wreath is most worthy of
0:33:21 > 0:33:22gracing Mary's Christmas buffet.
0:33:22 > 0:33:25In fourth place is this one.
0:33:25 > 0:33:28- Whose is this? Norman.- Right, yeah.
0:33:28 > 0:33:32Right, the snowflakes are not really snowflakes,
0:33:32 > 0:33:34the chocolate needed to really go all over it
0:33:34 > 0:33:36and you have burnt the caramel.
0:33:36 > 0:33:38- OK.- And in third place...
0:33:41 > 0:33:45We've got a great pool of chocolate in the middle and the choux buns
0:33:45 > 0:33:47needed drying out a little more.
0:33:47 > 0:33:49In second place is this one.
0:33:50 > 0:33:53Pretty good. I do like the snowflakes on there
0:33:53 > 0:33:57and, actually, I probably would've given the choux buns a little bit
0:33:57 > 0:33:59longer, but the flavour was good.
0:33:59 > 0:34:01And in first place is this one.
0:34:01 > 0:34:03- Yay, well done, Ali.- Well done, Ali.
0:34:04 > 0:34:08The actual choux buns were crisp, beautifully filled.
0:34:08 > 0:34:11- A delightful finish. Well done.- Thank you.
0:34:11 > 0:34:13What's going on, because I don't know what's going on?!
0:34:13 > 0:34:16I mean, did I get a hallowed handshake for my signature and I
0:34:16 > 0:34:18came first in my technical?
0:34:18 > 0:34:20I mean... I mean, if this isn't a welcome back,
0:34:20 > 0:34:25- I don't know what is!- I was a bit overenthusiastic with my drizzling.
0:34:25 > 0:34:28At the end, time running a bit short,
0:34:28 > 0:34:30finesse tends to go out of the window.
0:34:30 > 0:34:33Fourth's not too... It doesn't sound too bad, does it?
0:34:35 > 0:34:41Coming away with the second makes me really excited and really positive
0:34:41 > 0:34:45for tomorrow, so less faff, more action.
0:34:48 > 0:34:52It's the second day of Christmas and just one challenge remains before
0:34:52 > 0:34:54Mary and Paul decide who will be the winner of
0:34:54 > 0:34:57The Great Christmas Bake Off.
0:34:57 > 0:35:00Paul, Mary, how wonderful to have the awesome foursome back in the tent.
0:35:00 > 0:35:03They're quite competitive. I know this is the Christmas Bake Off.
0:35:03 > 0:35:04They all want it, I sense.
0:35:04 > 0:35:08The one that's surprising me is Ali because he went out quite early.
0:35:08 > 0:35:12The style that he did on the signature with those baubles was incredible,
0:35:12 > 0:35:14and then on the technical, he smashed it out the park again.
0:35:14 > 0:35:17As you say, he's improved so hugely.
0:35:17 > 0:35:20And also Mary-Anne's come back and she's promised to go a little bit
0:35:20 > 0:35:22- more dainty.- She's all about flavour.
0:35:22 > 0:35:24I think between the four of them coming in,
0:35:24 > 0:35:27I would have said Mary-Anne was one of the strongest.
0:35:27 > 0:35:29Cathryn wears her heart on her sleeve when she bakes.
0:35:29 > 0:35:33Technical she was second, she's got great presentation most of the time.
0:35:33 > 0:35:35I'd liked to have seen more finesse with the biscuit.
0:35:35 > 0:35:37- Yeah.- Let's talk about Norman.
0:35:37 > 0:35:40When you're asked to give two different types of biscuit, you
0:35:40 > 0:35:43- don't finish them in the same way. - They were the same, let's be honest.
0:35:43 > 0:35:45- They were the same. - They were the same.
0:35:45 > 0:35:46Who do you think is going to be the winner of
0:35:46 > 0:35:48The Great Christmas Bake Off then, today?
0:35:48 > 0:35:52It seems to be Ali who's in, very much, a strong position.
0:35:52 > 0:35:53Well, Ali's right up there,
0:35:53 > 0:35:57but Mary-Anne and Cathryn could make it too.
0:35:57 > 0:35:59Unless there's a shortbread challenge,
0:35:59 > 0:36:00in which case it's Norman.
0:36:00 > 0:36:02Now, you and I have got to go and feed Prancer.
0:36:02 > 0:36:03- Oh, yes.- It's a euphemism.
0:36:07 > 0:36:11Morning, bakers. Now, it's Christmas Showstopper day.
0:36:11 > 0:36:15To me, a Christmas Showstopper is normally when my great aunt Hilda
0:36:15 > 0:36:17gets the tassels out after the Queen's Speech,
0:36:17 > 0:36:20but for your Christmas Showstopper, Mary and Paul, please,
0:36:20 > 0:36:23would love you to make a Christmas scene cake.
0:36:23 > 0:36:27Yes, now that can be a classic festive scene or a Christmas memory.
0:36:27 > 0:36:31You can render it in any cake you like, minimum three tiers,
0:36:31 > 0:36:33always "tiers" at Christmas...
0:36:33 > 0:36:36- Always.- ..and go all out for the decoration.
0:36:36 > 0:36:39OK, bakers, you've got four hours on the Christmassy clock.
0:36:39 > 0:36:42- On your marks...- Get set... - BOTH:- Bake!
0:36:44 > 0:36:48I'm feeling good. Definitely happiest when I'm baking a cake,
0:36:48 > 0:36:49it's my favourite thing to do.
0:36:50 > 0:36:55I don't make cakes as a rule, it's mainly bread and pies.
0:36:55 > 0:36:56I'm a bread and pie man, really.
0:36:58 > 0:37:02Stacked tiers are not really my thing, so it might be ambitious,
0:37:02 > 0:37:04but, I think, go big or go home.
0:37:04 > 0:37:07This really is a cracking challenge.
0:37:07 > 0:37:10A three-tier cake, minimum of three tiers,
0:37:10 > 0:37:12they can do exactly what they like,
0:37:12 > 0:37:14different flavours of cake,
0:37:14 > 0:37:15different fillings,
0:37:15 > 0:37:18but the actual finish must be superb
0:37:18 > 0:37:22and tell their story of Christmas,
0:37:22 > 0:37:23whatever they've chosen.
0:37:23 > 0:37:26I would like to see their cakes baked well without being burnt.
0:37:26 > 0:37:30Once you cut into it and see the texture, then it's the taste.
0:37:30 > 0:37:34You want a cake to be moist if it's a sponge, or full of fruit if it's a
0:37:34 > 0:37:38fruitcake, and it's got to look amazing.
0:37:38 > 0:37:42Not only is it Christmas, it's The Christmas Bake Off.
0:37:42 > 0:37:46So I'm doing three tiers. Each tier of mine is different flavoured.
0:37:46 > 0:37:50It means I'm a little bit stretched for time, but if I plan it right,
0:37:50 > 0:37:53I think I'll be able to get it done.
0:37:53 > 0:37:56I am making the same cake for all three cakes which,
0:37:56 > 0:37:59when I was thinking about it at home,
0:37:59 > 0:38:00to me, seemed like a good idea,
0:38:00 > 0:38:04but if you don't like that one cake, you don't like the whole cake.
0:38:07 > 0:38:09- Hello, Norman.- Morning, folks, how are we doing?
0:38:09 > 0:38:11Norman, tell us all about your Christmas-themed cake.
0:38:11 > 0:38:15The bottom layer is a square fatless sponge cake.
0:38:15 > 0:38:18I'm going to drizzle it with raspberry liqueur.
0:38:18 > 0:38:20There are three further layers on it.
0:38:20 > 0:38:23- The bottom one will be flavoured with the orange liqueur.- Yep.
0:38:23 > 0:38:27The second layer will be flavoured with the spiced rum.
0:38:28 > 0:38:31And the top one, I kept the best one till last,
0:38:31 > 0:38:34will be flavoured with whisky and ginger.
0:38:34 > 0:38:37Norman is hitting the bottle again for his Festive Showstopper,
0:38:37 > 0:38:42drizzling each of his sponges with boozy syrup infused with orange zest.
0:38:42 > 0:38:46He's the only baker to make yeasted savarin cakes which will form the
0:38:46 > 0:38:49top part of his four-tier cake tower.
0:38:49 > 0:38:51Gosh, it's going to be quite a tall beast, isn't it?
0:38:51 > 0:38:53- It's going to be big, isn't it? - It's going to be big.
0:38:53 > 0:38:54It's the size of a small child.
0:38:54 > 0:38:58I mean, it's an intimidating, marvellous beast, this one.
0:38:58 > 0:39:01- Good luck, Norman.- Hopefully we've enough time to do it, but...
0:39:01 > 0:39:02We shall see.
0:39:03 > 0:39:09I've created a recipe for a fruitcake and it's kind of like a
0:39:09 > 0:39:11cross between Christmas cake and a Christmas pudding,
0:39:11 > 0:39:15so it's really fruity, but it's kind of got that squidgyness
0:39:15 > 0:39:17of like a Christmas pudding.
0:39:17 > 0:39:19- Good morning, Cathryn.- Morning!
0:39:19 > 0:39:21Right, tell us all about your Christmas cakes.
0:39:21 > 0:39:24So I asked my children what are their favourite things about
0:39:24 > 0:39:27Christmas and it's Christmas Eve and we go to church and then we go to
0:39:27 > 0:39:31the pub and then we go home and put on matching pyjamas and we go round,
0:39:31 > 0:39:34we drive round and see the best houses with the best Christmas lights.
0:39:34 > 0:39:36Oh, yes! It's a very exciting thing to do, actually.
0:39:36 > 0:39:41- Yeah!- Years ago, before the M4, we used to go from London to Bath...
0:39:41 > 0:39:45- Is that before roads, Mary? - Before the M4?- Before roads?
0:39:45 > 0:39:49- Yes, before the M4, on the A4... - Horse and carriage?- Oh, shut up!
0:39:49 > 0:39:51- ..and count all the Christmas trees.- With an abacus.
0:39:51 > 0:39:52Yeah, that's what we do.
0:39:52 > 0:39:55As a tribute to her family's favourite yuletide pastime,
0:39:55 > 0:39:58Cathryn is decorating her cake with a fondant church,
0:39:58 > 0:40:01a pub and even Father Christmas on his sleigh.
0:40:01 > 0:40:03What are these? These are the mixes?
0:40:03 > 0:40:07It is. It's got treacle, black treacle, golden syrup,
0:40:07 > 0:40:11and it's about to have the mixed fruit which I have had soaking in a
0:40:11 > 0:40:13- bit of sherry.- Lovely. OK. Good luck with that.
0:40:13 > 0:40:16- I know, I need to get going. Thanks.- Thank you, Cathryn.
0:40:19 > 0:40:24I'm making a joconde sponge because I can bake those in thin layers and
0:40:24 > 0:40:27then assemble them into a cake.
0:40:27 > 0:40:30I recycled it a lot in The Bake Off five years ago.
0:40:30 > 0:40:34It's easily adaptable as well as being quick to bake.
0:40:35 > 0:40:39Mary-Anne's using flavours inspired by festive holidays in the Netherlands.
0:40:39 > 0:40:42She's pairing chocolate and orange for her bottom tier.
0:40:42 > 0:40:45Her middle tier combines lemon curd and ginger spice cake,
0:40:45 > 0:40:49and her top tier will be sandwiched with speculaas cream.
0:40:49 > 0:40:52Speculaas is a spice mix from the Netherlands.
0:40:52 > 0:40:58By husband's Dutch, so I'm baking some speculaas biscuit crumb and I'm
0:40:58 > 0:41:00going to mix the crumb in with the cream.
0:41:00 > 0:41:02It's the Dutch version of gingerbread, really.
0:41:02 > 0:41:06And they have it on 6th December for St Nicholas.
0:41:06 > 0:41:09Yes, they do the presents on 6th December, so by the time you get to
0:41:09 > 0:41:13the 25th and 26th, it's all about family and food.
0:41:13 > 0:41:17Lovely. Thank you very much Mary-Anne, look forward to it.
0:41:17 > 0:41:20This is the first cake mix, it's the largest one.
0:41:20 > 0:41:25I've got orange and almond in here which, I think, are quite Christmassy.
0:41:25 > 0:41:26They need about 50 minutes.
0:41:28 > 0:41:29Right, these are going to go in now.
0:41:29 > 0:41:32They will actually bake in about seven minutes.
0:41:38 > 0:41:40Whilst the other bakers' cakes are in the oven,
0:41:40 > 0:41:44Norman's dough has just finished its first prove.
0:41:44 > 0:41:47This is the fermented dough for my savarin cakes.
0:41:47 > 0:41:50These will prove for about an hour and then they'll go in the oven.
0:41:52 > 0:41:53It's gloopy kind of stuff.
0:41:55 > 0:42:01This is the start of the second joconde, this time with a spice flavour.
0:42:01 > 0:42:03A joconde is a flexible sponge cake,
0:42:03 > 0:42:06usually found in high-end French patisseries.
0:42:06 > 0:42:09Mary-Anne's not the only baker hoping to perfect it.
0:42:09 > 0:42:14I'm just doing the design for the joconde that's going to go around my cake.
0:42:16 > 0:42:19This is actually the first time I'm doing a joconde.
0:42:19 > 0:42:23I know it's a stupid place to experiment, but I want to go all-out
0:42:23 > 0:42:25after hearing what everyone else is doing.
0:42:25 > 0:42:27I couldn't just do three normal sponges.
0:42:27 > 0:42:30In a bid to claim the Christmas crown, Ali's set himself the
0:42:30 > 0:42:33ambitious task of creating four different sponges
0:42:33 > 0:42:35as well as a mousse.
0:42:35 > 0:42:38Each tier celebrates a chapter in the life of Jesus,
0:42:38 > 0:42:41using ingredients believed to have been around at the time.
0:42:41 > 0:42:43So I've got lemon and saffron...
0:42:43 > 0:42:48- Yeah.- ..at the top. I've got spiced fig and cinnamon mousse
0:42:48 > 0:42:52in the middle and orange and almond at the bottom.
0:42:52 > 0:42:53Now you're doing your joconde here.
0:42:53 > 0:42:55- Yeah.- Is that the collar?
0:42:55 > 0:42:59Yes, the collar, yes, so I'm going to put the collar around here.
0:42:59 > 0:43:02It sounds fascinating. I like the idea of the multi-layers
0:43:02 > 0:43:04representing different things
0:43:04 > 0:43:06and the flavours coming out in there as well.
0:43:06 > 0:43:08- This is going to be good.- Thank you. - Looking forward to it.
0:43:08 > 0:43:10- Thanks so much.- Thank you.
0:43:12 > 0:43:13Done.
0:43:14 > 0:43:16It looks perfectly cooked.
0:43:16 > 0:43:18My cakes aren't out yet.
0:43:18 > 0:43:21But they're fruitcake and I always knew it was going
0:43:21 > 0:43:25to take a long time to cook and a long time to cool.
0:43:25 > 0:43:28With multiple cakes and other elements to complete,
0:43:28 > 0:43:30the bakers must move straight on to their fillings.
0:43:30 > 0:43:33I'm making both curds.
0:43:33 > 0:43:39Lemon curd can be eye-poppingly sharp, but this one is a little bit
0:43:39 > 0:43:42more subtle and it also pairs really well with the ginger.
0:43:43 > 0:43:48So here I've got the marzipan buttercream that's going to kind of
0:43:48 > 0:43:51crumb coat and fill my layers of fruitcake.
0:43:54 > 0:43:56Doing cinnamon mousse without cinnamon.
0:43:57 > 0:44:00So it's going to be a nice cinnamon flavour which contrasts nicely with
0:44:00 > 0:44:02the spiced fig.
0:44:02 > 0:44:04That's my syrup for the cakes.
0:44:04 > 0:44:08Sugar syrup. Just infusing, and I'll add alcohol to that.
0:44:10 > 0:44:12Why are they taking so long to cook?
0:44:13 > 0:44:16They look really nice but they're just not cooking quickly enough.
0:44:16 > 0:44:20I'm running the risk of the last-minute, you know, shuffle.
0:44:21 > 0:44:23OK, bakers...
0:44:23 > 0:44:24TO THE TUNE OF THE 12 DAYS OF CHRISTMAS:
0:44:24 > 0:44:27# Four show stoppers Three meltdowns
0:44:27 > 0:44:30# Two scary judges and two hours left on the clock. #
0:44:33 > 0:44:36- All looking pretty good.- Oh, phew!
0:44:37 > 0:44:41So I'm just splitting it so it's much thinner to cool,
0:44:41 > 0:44:44because you can see how hot it is in the middle and I just need to try
0:44:44 > 0:44:46and get these in the freezer.
0:44:47 > 0:44:53This is the speculaas crumb, so it's just dark sugar, flour,
0:44:53 > 0:44:54butter and spices.
0:44:55 > 0:44:57We shall pour on the syrup.
0:44:57 > 0:45:00This one's orange liqueur for the bottom one.
0:45:00 > 0:45:03The whole cake absorbs the sugar syrup.
0:45:03 > 0:45:04The alcohol in it.
0:45:05 > 0:45:07For the top one, this is whisky, Scottish malt.
0:45:12 > 0:45:14You can taste the whisky in there.
0:45:14 > 0:45:16So this is the top tier.
0:45:16 > 0:45:20I'm drizzling the drizzle. It's quite a lemony cake as it is.
0:45:20 > 0:45:23I just want to make sure there's enough saffron
0:45:23 > 0:45:24to complement that lemon.
0:45:24 > 0:45:27This is the Seville orange curd.
0:45:27 > 0:45:30It's nice and bitter and a really punchy flavour.
0:45:32 > 0:45:36I told you I'm a pie-maker and a bread-maker.
0:45:36 > 0:45:37I'm out of my league here!
0:45:39 > 0:45:44I'm just doing a layer of my marzipan buttercream to give a nice
0:45:44 > 0:45:45neat edge underneath the fondant.
0:45:46 > 0:45:49I'm very pleased that all the cakes are out of the oven now.
0:45:49 > 0:45:53I just really, really want them to cool.
0:45:53 > 0:45:55- Are you happy with the sponge?- Yes, very happy.
0:45:55 > 0:45:57Good, so the base ingredient's great.
0:45:57 > 0:45:59Yes. It's... Yeah, I'd probably simplify it
0:45:59 > 0:46:01if I could go back in time.
0:46:01 > 0:46:02- Have you practised it?- No.
0:46:04 > 0:46:06- You've not practised it?- No.
0:46:07 > 0:46:09This is the Showstopper! This is...
0:46:09 > 0:46:12I've practised a three-tier cake,
0:46:12 > 0:46:14but I've changed it so much
0:46:14 > 0:46:16that THIS, I haven't practised.
0:46:17 > 0:46:20Does that look like snow?
0:46:20 > 0:46:22Yes, not too bad.
0:46:22 > 0:46:23It's white, anyway.
0:46:28 > 0:46:30I'm relieved to have one done, but
0:46:30 > 0:46:32this is obviously the easiest one.
0:46:32 > 0:46:34So I'm now going to pour the mirror glaze on top.
0:46:36 > 0:46:39I just want a few kind of streaks of a different colour.
0:46:39 > 0:46:41I want a midnight kind of look.
0:46:44 > 0:46:47Mary-Anne's the only baker not icing her cake.
0:46:47 > 0:46:51Instead, she is decorating with miniature festive bakes.
0:46:51 > 0:46:55I'm making Christmas pudding choux buns.
0:46:55 > 0:46:59I need to make perfect spheres so I'm going to be sticking two halves
0:46:59 > 0:47:05together and use them as decoration on my naked cake.
0:47:05 > 0:47:08- Bakers... - TO THE TUNE OF DING DONG MERRILY ON HIGH:
0:47:08 > 0:47:11# Half an hour on the clock That is all you have left
0:47:11 > 0:47:13# Half an hour on the clock of bake... #
0:47:13 > 0:47:15Yeah, you've got it. Half an hour, bakers.
0:47:15 > 0:47:18Now, we're going to start the assembly process.
0:47:21 > 0:47:22I've lost a cake!
0:47:25 > 0:47:27Half of the big cake.
0:47:27 > 0:47:28I haven't got time to lose a cake.
0:47:30 > 0:47:32- You put one in mine, remember, Cathryn.- Oh, Ali!
0:47:34 > 0:47:37Yeah, I did, I put it the other freezer, I haven't lost a cake!
0:47:37 > 0:47:39MUSIC PLAYS
0:47:47 > 0:47:49This is the top layer.
0:47:49 > 0:47:53It's the speculaas cream.
0:47:53 > 0:47:56I want there to be slightly more cake than filling.
0:47:56 > 0:47:58You want to be able to taste both.
0:47:58 > 0:48:03I've never done this before, not taken it as far as this.
0:48:03 > 0:48:06I had a theory in my head, which hasn't quite worked.
0:48:06 > 0:48:09It's not going to be perfect because I've already got some things that I
0:48:09 > 0:48:12messed up a little bit, but I need to make sure this is as good as I
0:48:12 > 0:48:14can get it within the time.
0:48:14 > 0:48:17- Norman, how's it going?- It's not going very well, actually.
0:48:17 > 0:48:18No, why? What? I've never heard you say that.
0:48:18 > 0:48:20You're a man of great confidence and grit.
0:48:20 > 0:48:22I think this thing is going to fall down.
0:48:22 > 0:48:25I do worry, I have to say, from this way on, it's looking marvellous,
0:48:25 > 0:48:28- from this way on...- It looks like it's going to fall, yeah.
0:48:28 > 0:48:29- Christmas could be over.- Yeah.
0:48:31 > 0:48:33The shakes are here. The nerves are kicking in.
0:48:33 > 0:48:36Bakers, I ho-ho-hope you are ready
0:48:36 > 0:48:38because you've only got ten minutes left.
0:48:38 > 0:48:41These are the houses that I have cut out of sugar paper.
0:48:41 > 0:48:45A sort of border. I'm really anxious now.
0:48:45 > 0:48:47I really don't want to run out of time.
0:48:47 > 0:48:49I really, really, really want to finish.
0:48:49 > 0:48:51I haven't even iced the bottom layer yet.
0:48:51 > 0:48:53Oh, I don't know what to do.
0:48:53 > 0:48:55- Are you all right, Cathryn? - Should I finish two tiers?
0:48:55 > 0:48:58What should be the priority? What should be my priority?
0:48:58 > 0:48:59- Please excuse me.- Finish two?
0:48:59 > 0:49:01Now, no, no, stop tears.
0:49:01 > 0:49:04Right, come on, Mel and Sue, Mel and Sue hugging.
0:49:04 > 0:49:06No tears, but very brief, because you've only got a few minutes.
0:49:06 > 0:49:10Mel, do it from behind. I'll go from the front and then we'll reverse.
0:49:10 > 0:49:11- Turn.- I haven't time! - Like on a spit.
0:49:11 > 0:49:13I love you, but I haven't got time.
0:49:13 > 0:49:15Listen, look, do you know what you've got to do?
0:49:15 > 0:49:18Roll it out, put it on and then get it underneath. Quick.
0:49:22 > 0:49:24I can't take this pressure!
0:49:24 > 0:49:26I'm so scared about this part.
0:49:26 > 0:49:28TENSE MUSIC PLAYS
0:49:32 > 0:49:34It seems to be holding together.
0:49:36 > 0:49:39No amount of glitter is going to save this rascal, is it?
0:49:44 > 0:49:45Oh!
0:49:50 > 0:49:53Bakers, that's time's up, if you could move your Christmas bakes to
0:49:53 > 0:49:55the end of your benches.
0:49:55 > 0:49:56Stop icing your pub, Cathryn.
0:50:01 > 0:50:07To have it looking mostly the way I imagined it was a bit emotional.
0:50:07 > 0:50:11I wanted my last cake for Mary Berry to be a good one.
0:50:11 > 0:50:15For a little moment I took it too seriously and I got a bit upset,
0:50:15 > 0:50:17but now, it's just a Christmas cake,
0:50:17 > 0:50:21it's going to taste lovely and...happy Christmas.
0:50:24 > 0:50:26That went almost to plan.
0:50:26 > 0:50:29I don't think I will ever make one of those again,
0:50:29 > 0:50:31unless someone did a special request, you know?
0:50:32 > 0:50:34I'm just so exhausted.
0:50:34 > 0:50:37I feel like I've been working for 15 hours.
0:50:37 > 0:50:40I honestly think I lost 2,000 calories zooming around that tent.
0:50:43 > 0:50:44It's judgment time.
0:50:44 > 0:50:48Who will impress Mary and Paul the most with their Festive Showstopper?
0:50:59 > 0:51:03I love the little drawing on the very top of the cake.
0:51:03 > 0:51:06The top two cakes you have well iced.
0:51:08 > 0:51:10They've got lovely rounded edges.
0:51:10 > 0:51:12When you come to the bottom layer,
0:51:12 > 0:51:15that is just spread buttercream and it doesn't look quite as good.
0:51:15 > 0:51:17Obviously, you never had a chance to finish this.
0:51:17 > 0:51:19Now, this is a fruitcake, wasn't it?
0:51:19 > 0:51:23- Yeah.- They all look evenly baked.
0:51:26 > 0:51:28It tastes very much like a very,
0:51:28 > 0:51:32very rich fruitcake with a hint of Christmas pudding.
0:51:32 > 0:51:34I think it works, and it's nice
0:51:34 > 0:51:36having the buttercream in the middle.
0:51:36 > 0:51:39You've soaked the fruit in alcohol?
0:51:39 > 0:51:40Yeah.
0:51:41 > 0:51:42I love it.
0:51:43 > 0:51:46It's a nice cake, that's a lovely cake all the way through.
0:51:46 > 0:51:49- Each layer is very, very good. - Thanks.- Well done, Cathryn.
0:51:49 > 0:51:50Cool. Thank you.
0:51:57 > 0:52:00A little bit drunk, the whole cake, but the overall effect,
0:52:00 > 0:52:02simple but lovely.
0:52:02 > 0:52:04- Thank you.- OK, I'm going to start from the top.
0:52:04 > 0:52:07So it's a lemon and saffron drizzle cake.
0:52:12 > 0:52:13That's a nice lemon drizzle, that.
0:52:13 > 0:52:15You could go even sharper if you wanted to,
0:52:15 > 0:52:18really bring out the lemon in it, but it's well baked.
0:52:18 > 0:52:23- And the next layer?- So that's a sticky fig cake with a cinnamon
0:52:23 > 0:52:26- mousse in the middle.- You've done well to do a set mousse in the
0:52:26 > 0:52:30middle because you've got to get the whole lot cold and set.
0:52:30 > 0:52:34It's pleasantly spiced, but the actual cake itself is overbaked.
0:52:34 > 0:52:38It has caught on the outside, however, the flavour is delicious
0:52:38 > 0:52:40and that mousse is so light.
0:52:40 > 0:52:42Well done. Right.
0:52:42 > 0:52:44The bottom tier is orange and almond.
0:52:46 > 0:52:50A little over baked on the outside, but you've got your flavours
0:52:50 > 0:52:53absolutely right. The almond is coming through.
0:52:53 > 0:52:57Each individual layer is very, very good.
0:52:57 > 0:53:01- My favourite is the mousse in the middle.- Thank you.- Well done.
0:53:06 > 0:53:08Gosh, Norman, that is quite a feat.
0:53:08 > 0:53:10Your savarins look well baked.
0:53:10 > 0:53:12I think they've gone a little bit lopsided here.
0:53:14 > 0:53:17It's drizzled with raspberry liqueur in a sugar syrup.
0:53:18 > 0:53:19That's a nice sponge at the bottom.
0:53:19 > 0:53:21It's beautiful, it's light.
0:53:21 > 0:53:24Now, I'm going in for the bottom savarin here.
0:53:24 > 0:53:26It's the orange liqueur.
0:53:26 > 0:53:28It's a very good yeast mixture.
0:53:28 > 0:53:30It's very light and airy.
0:53:30 > 0:53:32I'm not getting much of the drizzle.
0:53:32 > 0:53:35The orange liqueur is a very subtle flavour.
0:53:35 > 0:53:37Well, it's too subtle to catch us, really!
0:53:37 > 0:53:39- I've missed you, Norman.- Have you?
0:53:39 > 0:53:42Yeah. But it's a beautiful cake, baked to perfection.
0:53:42 > 0:53:43And this one is the...?
0:53:43 > 0:53:44Spiced rum.
0:53:46 > 0:53:47Oh, got the rum on that one!
0:53:47 > 0:53:50That's a great one, that. The flavours really come through,
0:53:50 > 0:53:53- that rum comes through.- Now, this is the one that's going to knock us
0:53:53 > 0:53:54back, is it? This whisky.
0:53:56 > 0:53:59There is no doubt that there is whisky there.
0:53:59 > 0:54:02- I think it's a great cake.- Yep.- I think you've done all right there.
0:54:02 > 0:54:03- Thank you very much, thank you. - Well done.
0:54:09 > 0:54:12It's very difficult to do these naked cakes,
0:54:12 > 0:54:15but you have got every single layer
0:54:15 > 0:54:17the right thickness.
0:54:17 > 0:54:22- Right.- It's chocolate joconde sponge with Seville orange curd.
0:54:24 > 0:54:28That's a first-rate chocolate cake.
0:54:28 > 0:54:30The tartness coming from the curd is great.
0:54:30 > 0:54:32And then you've got the coolness coming from the cream.
0:54:32 > 0:54:34It all goes very well together.
0:54:34 > 0:54:37- That's nice.- Good.- Right, the next layer.
0:54:37 > 0:54:41- Look at that. That's the lemon curd in there as well.- Yeah.
0:54:44 > 0:54:48Wow. And the lemon and the ginger together.
0:54:48 > 0:54:50That's just a knockout blow.
0:54:50 > 0:54:52- And the top layer.- The main flavouring is speculaas,
0:54:52 > 0:54:55the traditional Dutch spice mix.
0:54:55 > 0:54:56Is it spectaculaars?
0:54:57 > 0:54:59Definitely.
0:54:59 > 0:55:00Oh, no, it works well in there.
0:55:00 > 0:55:05You've got the ratio of cake and cream absolutely right.
0:55:05 > 0:55:07It makes it beautifully moist.
0:55:07 > 0:55:09The whole thing together is beautiful.
0:55:09 > 0:55:11The flavours are superb.
0:55:11 > 0:55:13There isn't one that you've failed on.
0:55:13 > 0:55:15Excellent, well done. Thank you.
0:55:16 > 0:55:17Thank you.
0:55:22 > 0:55:26If I were to wake up on Christmas morning with a piece of each of
0:55:26 > 0:55:29these in my stocking, I'd be very, very happy.
0:55:29 > 0:55:30The standard - amazing.
0:55:30 > 0:55:32They certainly were spectacular.
0:55:32 > 0:55:37Norman delivered three beautiful, perfect savarins.
0:55:37 > 0:55:39They really were perfect texture.
0:55:39 > 0:55:42The decoration was a little bit iffy. He could have done with
0:55:42 > 0:55:46neatening that up a little bit but I thought his baking was spot-on.
0:55:46 > 0:55:47What about Cathryn, Mary?
0:55:47 > 0:55:51She had the option of perhaps doing another sort of cake.
0:55:51 > 0:55:54It would be nice to see one of the layers different.
0:55:54 > 0:55:57It's difficult to do a fruitcake in that time, but I thought the cake
0:55:57 > 0:55:58was nice, the fruitcake was good.
0:55:58 > 0:56:02For me, there was one cake that actually knocked me back.
0:56:02 > 0:56:06Mary-Anne's cake. Every single element, not only did it look good,
0:56:06 > 0:56:08it tasted magnificent.
0:56:08 > 0:56:09You sound emotional Mary.
0:56:09 > 0:56:12I am! It's one of the best cakes that I have eaten on Bake Off.
0:56:12 > 0:56:15- Oh!- I have to say I agree, actually. - Oh, it was delicious.
0:56:15 > 0:56:17It really was good. What a time to pull it out the bag,
0:56:17 > 0:56:20because Ali was so far ahead as we went into this challenge.
0:56:20 > 0:56:22Since he left Bake Off, you can see what he's done.
0:56:22 > 0:56:26The first three challenges, and even this, he's just gone up, up, up, up.
0:56:26 > 0:56:28And the flavours that he achieved are fantastic.
0:56:28 > 0:56:30I just thought they were all slightly overbaked.
0:56:30 > 0:56:33Has the brilliance of Mary-Anne's
0:56:33 > 0:56:36cake put the cat among the Christmassy pigeons?
0:56:36 > 0:56:37I think it certainly has.
0:56:37 > 0:56:39It's made it a very interesting chat.
0:56:39 > 0:56:41It certainly has.
0:56:49 > 0:56:52Bakers, we have a new Christmas star,
0:56:52 > 0:56:57and this particular person produced a very shiny choux,
0:56:57 > 0:57:02a wreath full of chocolate Christmas cheer and, frankly, a sponge cake
0:57:02 > 0:57:06which blew all of our Christmas stockings right off.
0:57:06 > 0:57:09Amsterdam fine it was too.
0:57:09 > 0:57:12The winner of the Great Christmas Bake Off is...
0:57:14 > 0:57:16..Mary-Anne. Well done.
0:57:16 > 0:57:18Well done!
0:57:18 > 0:57:19Hello.
0:57:19 > 0:57:21BRASS BAND PLAYS Deck The Halls
0:57:26 > 0:57:29I think Mary-Anne was definitely a deserving winner.
0:57:29 > 0:57:32That last cake tasted really good.
0:57:32 > 0:57:34I won! Yeah, go me!
0:57:35 > 0:57:37She deserved to win. I may not have got the accolade of
0:57:37 > 0:57:41Christmas Star Baker, but I got something so much more
0:57:41 > 0:57:45and that's the recognition that I wanted and craved.
0:57:45 > 0:57:47It's been a very enjoyable experience and great to get back
0:57:47 > 0:57:50into the tent again. I'm going to miss it even more now.
0:57:54 > 0:57:56- ALL:- Merry Christmas!
0:57:57 > 0:58:01Next time, it's Christmas all over again with the return
0:58:01 > 0:58:04of Howard, Chetna, James and Janet
0:58:04 > 0:58:06to face three more festive challenges.
0:58:06 > 0:58:08It's Christmas, it's supposed to be jolly, isn't it?
0:58:08 > 0:58:12But their Christmas cheer soon turns to fear...
0:58:12 > 0:58:16Oh, gosh, it all comes flooding back, doesn't it? All the anxiety.
0:58:16 > 0:58:18The ganache is rubbish, it's split.
0:58:18 > 0:58:19Oh! Oh, no!
0:58:19 > 0:58:21The ruined tower.
0:58:21 > 0:58:22Oh!
0:58:22 > 0:58:24..before one is crowned the winner of the next
0:58:24 > 0:58:25Great Christmas Bake Off.
0:58:25 > 0:58:27The winner is...