0:00:02 > 0:00:04- MEL:- Well, the tree is up, our baubles are out
0:00:04 > 0:00:05and the ovens are on
0:00:05 > 0:00:07as a very special Bake Off awaits.
0:00:07 > 0:00:09But not before Sue and I
0:00:09 > 0:00:10share a Christmas cracker or two
0:00:10 > 0:00:12with Mary and Paul.
0:00:12 > 0:00:13Happy Christmas, Paul.
0:00:13 > 0:00:14Just to keep your complexion going.
0:00:14 > 0:00:16Oh, thanks, guys.
0:00:16 > 0:00:17You're welcome, darling.
0:00:17 > 0:00:19Mary, just...
0:00:19 > 0:00:21Oh, just a very little sharpener for you.
0:00:21 > 0:00:22Gosh, that's very special.
0:00:22 > 0:00:23Same again tomorrow morning.
0:00:23 > 0:00:26- Susan, happy Christmas. - Happy Christmas.
0:00:26 > 0:00:27Oh!
0:00:27 > 0:00:28Welcome...
0:00:28 > 0:00:30BOTH: ..to the Great Christmas Bake Off.
0:00:52 > 0:00:53Oh, unbelievable.
0:00:53 > 0:00:55I thought you were coming as a Yuletide log.
0:00:55 > 0:00:57I thought you were coming as a cheese straw.
0:00:57 > 0:00:58Melanie, I think you'll find
0:00:58 > 0:01:00I came as an eight-strand plait savoury last year,
0:01:00 > 0:01:02so I'd want to do something sweet this year.
0:01:02 > 0:01:05There are four Christmas surprise bakers waiting for us in that tent.
0:01:05 > 0:01:08- I'm not "pudding" up with this. - SUE GRUMBLES
0:01:09 > 0:01:12Christmas is the perfect time for get-togethers
0:01:12 > 0:01:14and we've sent out a few Christmas invites
0:01:14 > 0:01:17to our extended Bake Off family.
0:01:17 > 0:01:18Returning for a mince pie
0:01:18 > 0:01:19are Howard...
0:01:19 > 0:01:20Janet...
0:01:20 > 0:01:21James...
0:01:21 > 0:01:23and Chetna.
0:01:23 > 0:01:24Yes!
0:01:24 > 0:01:27First to don a festive apron is Janet.
0:01:27 > 0:01:29I feel more apprehensive THIS time!
0:01:29 > 0:01:34She was our no-nonsense family baker way back in 2011
0:01:34 > 0:01:36and wasn't fazed by anything...
0:01:36 > 0:01:38The whole thing's collapsed.
0:01:38 > 0:01:39I don't know what I can do now.
0:01:39 > 0:01:42You see, these things are sent to try us.
0:01:42 > 0:01:45..but she held it together to be crowned star pie maker
0:01:45 > 0:01:47a mere two weeks later.
0:01:47 > 0:01:48APPLAUSE
0:01:50 > 0:01:53This time, to win would be just amazing.
0:01:53 > 0:01:56Also slipping on his Christmas apron is James.
0:01:56 > 0:02:00He was our young, tank-top-wearing medical student from 2012...
0:02:00 > 0:02:01James.
0:02:01 > 0:02:04..who won Star Baker a whopping three times.
0:02:04 > 0:02:06It's a total disaster.
0:02:06 > 0:02:07And on his 21st birthday,
0:02:07 > 0:02:09turned "operation: gingerbread barn"
0:02:09 > 0:02:11from a catastrophe to a triumph.
0:02:11 > 0:02:13That looks amazing!
0:02:15 > 0:02:16I'm not nervous at all.
0:02:16 > 0:02:17I'm just here for the fun.
0:02:17 > 0:02:19This is going to be great.
0:02:19 > 0:02:21Chetna's also returned.
0:02:21 > 0:02:23I never thought I'd be coming back here!
0:02:23 > 0:02:25Who would have thought?
0:02:25 > 0:02:27She was named "Flavour Queen" of 2014.
0:02:27 > 0:02:30Your spices, the volume of spices that you put in there
0:02:30 > 0:02:32was frankly staggering. Gorgeous.
0:02:32 > 0:02:33Normally cool-headed...
0:02:33 > 0:02:35I need to go in the freezer, freezer, freezer...
0:02:35 > 0:02:38..she had a meltdown in the now infamous baked Alaska challenge.
0:02:38 > 0:02:41Now it's all melting. The whole thing has melted.
0:02:41 > 0:02:43It'll be all right. It'll be all right.
0:02:43 > 0:02:44Yes, I'm ready to go.
0:02:45 > 0:02:47Bring it on.
0:02:47 > 0:02:49And finally, creating some Yuletide sparkle...
0:02:49 > 0:02:51is Howard.
0:02:51 > 0:02:54It would be fantastic to get Christmas Star Baker.
0:02:54 > 0:02:56Our Yorkshireman, from 2013,
0:02:56 > 0:02:59who became known for his clever presentation.
0:02:59 > 0:03:01They do look just like peaches.
0:03:01 > 0:03:02I think they're fantastic?
0:03:02 > 0:03:03But he did have the odd mishap -
0:03:03 > 0:03:06one of which Sue's hoping he's forgotten about.
0:03:06 > 0:03:08Oh, no, has it been leaned on?
0:03:08 > 0:03:10Howard, I need to break something to you.
0:03:10 > 0:03:12I think that's my elbow on your muffin.
0:03:12 > 0:03:14And who could forget Custardgate?
0:03:14 > 0:03:16Where's my custard?
0:03:16 > 0:03:18- Oh, no!- I'm so sorry, Howard.
0:03:18 > 0:03:21I used Howard's custard by error.
0:03:21 > 0:03:23It is nerve-racking to be back,
0:03:23 > 0:03:25but it is Christmas so, hopefully,
0:03:25 > 0:03:27they'll be a little bit kinder than...
0:03:27 > 0:03:28No, maybe not.
0:03:37 > 0:03:39Bakers, welcome back.
0:03:39 > 0:03:41It's like having the family here for Christmas.
0:03:41 > 0:03:44Now, for your Christmas Signature Bake,
0:03:44 > 0:03:46Paul and Mary would love you, please,
0:03:46 > 0:03:49to make 24 Christmas canapes.
0:03:49 > 0:03:50Mmm!
0:03:50 > 0:03:52SUE CHUCKLES I love a canape.
0:03:52 > 0:03:55Now, we'd like you to make savoury canapes.
0:03:55 > 0:03:57Two different types, any pastry you like,
0:03:57 > 0:03:59but they must be festive and fabulous.
0:03:59 > 0:04:01I've just noticed Paul's in a Christmas jumper.
0:04:01 > 0:04:04- Look at the stretched topography of that Christmas scene.- Rowr!
0:04:04 > 0:04:07Now, bakers, you have two and a half hours
0:04:07 > 0:04:09on this Christmas Signature, so...
0:04:09 > 0:04:10- On your marks...- Get set...- Bake!
0:04:15 > 0:04:18No, I didn't want to be at the front.
0:04:18 > 0:04:20I feel back in the zone, or whatever they say.
0:04:20 > 0:04:23It's like the old days, if I can say that.
0:04:23 > 0:04:24It feels good to be back.
0:04:24 > 0:04:26It feels exactly the same as before.
0:04:26 > 0:04:29Oh, gosh, it all comes flooding back, doesn't it?
0:04:29 > 0:04:30All the anxiety.
0:04:32 > 0:04:35It's lovely having the four bakers back in the tent.
0:04:35 > 0:04:38Four great bakers, I'm expecting great things.
0:04:38 > 0:04:41Christmas time - it's a time when you really push out the boat.
0:04:42 > 0:04:45The canapes, however they're made,
0:04:45 > 0:04:47they've got to just catch the eye.
0:04:47 > 0:04:50They should be well garnished, colourful -
0:04:50 > 0:04:52but sometimes people forget the flavour,
0:04:52 > 0:04:55and I will be looking, all the time, for the flavour.
0:04:57 > 0:04:58Canapes are going to be tricky
0:04:58 > 0:05:00to make 24 in two and a half hours.
0:05:00 > 0:05:02We want something that's going to really pack a punch.
0:05:02 > 0:05:05They must be small, dainty
0:05:05 > 0:05:06and full of flavour.
0:05:09 > 0:05:10I never make canapes.
0:05:10 > 0:05:12This is a ridiculous challenge.
0:05:12 > 0:05:14Canapes?! Who makes canapes at home?
0:05:14 > 0:05:17Paul and Mary haven't said anything about the size of the canapes.
0:05:17 > 0:05:20I think it needs to be no more than two bites.
0:05:20 > 0:05:24But Mary and Paul HAVE said that each canape must be pastry-based -
0:05:24 > 0:05:26but to achieve pastry perfection,
0:05:26 > 0:05:29our Christmas bakers need to get their technique bang on.
0:05:29 > 0:05:32I'm making my puff pastry very quickly.
0:05:32 > 0:05:35Usually, this takes several hours
0:05:35 > 0:05:36and you've got to rest it overnight,
0:05:36 > 0:05:39but we've only got two and a half hours.
0:05:39 > 0:05:41I've never done it so quickly.
0:05:41 > 0:05:43In the bowl, here, we've got some pea flour
0:05:43 > 0:05:45and I'm just going to start
0:05:45 > 0:05:47rubbing in some unsalted butter.
0:05:47 > 0:05:49I'm hoping that it's slightly therapeutic.
0:05:51 > 0:05:53It's going to make me feel more relaxed.
0:05:53 > 0:05:55I'm making choux pastry,
0:05:55 > 0:05:58so you have to make sure the consistency is right.
0:05:58 > 0:06:01It's hard to calculate unless you're an expert,
0:06:01 > 0:06:02which I'm not.
0:06:02 > 0:06:04Good morning, Janet.
0:06:04 > 0:06:06- Thanks for coming back. - We're thrilled to have you back.
0:06:06 > 0:06:09- We are thrilled.- So, Janet, you're making two Christmas canapes.
0:06:09 > 0:06:11- What are you conjuring up for us? - That's right.
0:06:11 > 0:06:14Well, I'm making one out of just shortcrust pastry
0:06:14 > 0:06:15with a filling of cranberry,
0:06:15 > 0:06:18then some wild mushrooms and chicken livers -
0:06:18 > 0:06:19and then, as a contrast,
0:06:19 > 0:06:21I'm making some gougere fingers
0:06:21 > 0:06:24and I'm going to fill those with a crab pate.
0:06:24 > 0:06:27- Oh, I've missed you, Janet. - Just up my street, Janet.
0:06:27 > 0:06:28It sounds like poetry.
0:06:28 > 0:06:31Maybe poetry in words, the reality might not be!
0:06:31 > 0:06:34Inspired by Christmas holidays in France,
0:06:34 > 0:06:35Janet's pushing the boat out
0:06:35 > 0:06:37with her crab-filled gougere
0:06:37 > 0:06:40as each one will be topped with smoked salmon and prawns.
0:06:40 > 0:06:42To her classic mushroom and liver tartlets,
0:06:42 > 0:06:44she'll add a splash of Calvados.
0:06:44 > 0:06:45This is really '70s, isn't it?
0:06:45 > 0:06:47Oh, is it '70s?
0:06:47 > 0:06:50Don't worry, he'll have a go at you because he does to me, too.
0:06:50 > 0:06:51We're talking about 1970s,
0:06:51 > 0:06:53not 1870s, Mary!
0:06:53 > 0:06:55Paul... HE LAUGHS
0:06:55 > 0:06:56- See?- Listen, you've got a lot to live up to.
0:06:56 > 0:06:59I can't even tell you how happy I am to be here. It's great.
0:06:59 > 0:07:01Well, right back at you.
0:07:01 > 0:07:05'Like Janet, Chetna's also making a choux pastry.'
0:07:05 > 0:07:08I've added the plain flour to the choux
0:07:08 > 0:07:10with the coriander.
0:07:10 > 0:07:11I'm just trying to cook the flour
0:07:11 > 0:07:13before I take it off the heat.
0:07:13 > 0:07:16Once baked, Chetna's coriander choux
0:07:16 > 0:07:18will be filled with a tomato and aubergine mix,
0:07:18 > 0:07:20and laced with mustard seeds and chilli.
0:07:20 > 0:07:24Her second are deep-fried discs of spiced shortcrust pastry
0:07:24 > 0:07:26with a paneer potato ball sat on top,
0:07:26 > 0:07:29sandwiched between two chutneys.
0:07:29 > 0:07:30- Chetna's chutneys! - Chetna's chutneys are back.
0:07:30 > 0:07:32Well, it's not ready yet!
0:07:32 > 0:07:35- I'd eat it all now, raw.- We're just building it all up for you...
0:07:35 > 0:07:36- Yeah, I know. - ..putting more pressure on.- God!
0:07:36 > 0:07:38- Glad to be back?- Not sure yet.
0:07:38 > 0:07:40Come on! Come on.
0:07:40 > 0:07:41It's good to see you.
0:07:41 > 0:07:43- Good luck.- Thank you.
0:07:43 > 0:07:46Over the years, we've seen A LOT of pastry made in the tent.
0:07:46 > 0:07:49Pastry was not too bad for me last time.
0:07:49 > 0:07:52We had some miniature fruit tartlets to make -
0:07:52 > 0:07:53which were OK, actually.
0:07:53 > 0:07:56- MARY:- How pretty do those look, don't they?
0:07:56 > 0:07:57It's delicious. It's very, very nice.
0:07:57 > 0:07:59Really? Oh, my goodness.
0:07:59 > 0:08:00You know, there were bad weeks,
0:08:00 > 0:08:03but you have to remember the good ones, as well...
0:08:03 > 0:08:04to keep your spirits up.
0:08:04 > 0:08:07JAMES: In the final, I made some puff pastry.
0:08:07 > 0:08:08As far as I remember, it was raw.
0:08:08 > 0:08:11- Oh, no.- It's a little bit underdone there.
0:08:11 > 0:08:13It's a shame about that pastry.
0:08:13 > 0:08:15It didn't go very well,
0:08:15 > 0:08:16but let's hope this is better.
0:08:16 > 0:08:19The last time, the pastries were fine, I think.
0:08:19 > 0:08:21The eclairs we made were good.
0:08:21 > 0:08:25The actual choux pastry, with the chocolate, is very good.
0:08:25 > 0:08:28Overall, the two different types of eclairs, well executed.
0:08:28 > 0:08:29- Well done.- Thank you.
0:08:29 > 0:08:30Yeah, I think it was all right.
0:08:30 > 0:08:33HOWARD: Oh, gosh, I've had some disasters with pastry.
0:08:33 > 0:08:34The apple pie -
0:08:34 > 0:08:37and I couldn't get the pastry to hold together at all.
0:08:37 > 0:08:39- It looks pretty crumbly, the pastry. - Yes.
0:08:42 > 0:08:44- OK. That's an issue for me.- Yeah.
0:08:44 > 0:08:46You can have it crumbly, yes, but not that crumbly.
0:08:46 > 0:08:48It needed binding together more.
0:08:48 > 0:08:49Yeah.
0:08:49 > 0:08:53Oh, dear. It's a bit more crumbly than I expected it to be.
0:08:53 > 0:08:55I think it's the tent gremlins
0:08:55 > 0:08:57that are affecting this pastry.
0:08:57 > 0:09:00- Good morning, Howard.- Good morning.
0:09:00 > 0:09:03- SUE: Hey, Howard!- Right, tell us all about your Christmas canapes.
0:09:03 > 0:09:06I'm doing smoked trout trees with pea pastry,
0:09:06 > 0:09:07using pea flour.
0:09:07 > 0:09:09Pea flour is basically just peas, isn't it?
0:09:09 > 0:09:11- It is, just ground peas.- Blitzed up. - Yeah.
0:09:11 > 0:09:14Never one to hold back on presentation,
0:09:14 > 0:09:15Howard's trouty morsels
0:09:15 > 0:09:17will be shaped like Christmas trees
0:09:17 > 0:09:19with caviar to represent the baubles.
0:09:19 > 0:09:21His others are slices of partridge,
0:09:21 > 0:09:23pear and a blue cheese cream
0:09:23 > 0:09:25sandwiched between walnut pastry squares
0:09:25 > 0:09:28and wrapped in a chive bow.
0:09:28 > 0:09:30Do let me know if there's anything that you've made,
0:09:30 > 0:09:31that's impeccably fashioned,
0:09:31 > 0:09:33that you need me to just pop an elbow in.
0:09:33 > 0:09:35Oh, yeah, I will do.
0:09:35 > 0:09:36And just gouge into.
0:09:36 > 0:09:37Yeah, OK, look forward to it.
0:09:37 > 0:09:40- Thanks, Howard.- Thank you.
0:09:40 > 0:09:42This is my final turn.
0:09:42 > 0:09:43After the first fold,
0:09:43 > 0:09:45puff pastry has four layers.
0:09:45 > 0:09:48After the second fold, it has 16 layers.
0:09:48 > 0:09:49And this, with three folds,
0:09:49 > 0:09:51has 64 very tiny layers
0:09:51 > 0:09:55and my puff can now go back in the fridge and rest, ready to be baked.
0:09:55 > 0:09:57- Morning, James.- Wahey!- Hello! - How are you doing?
0:09:57 > 0:10:00Right, can you tell us all about your Christmas canapes?
0:10:00 > 0:10:03So, first is a mackerel mousse millefeuille.
0:10:03 > 0:10:06Then I am doing a caramelised red onion swirl
0:10:06 > 0:10:08with goat's cheese.
0:10:08 > 0:10:10Now, is this both with puff pastry?
0:10:10 > 0:10:11Both with full puff pastry.
0:10:11 > 0:10:13That's tight time-wise, isn't it?
0:10:13 > 0:10:15- Yeah.- You've only got two and a half hours.
0:10:15 > 0:10:17Undeterred by time, James' mackerel millefeuille
0:10:17 > 0:10:19are a nod to Christmas fishing trips,
0:10:19 > 0:10:22and each one will be topped with a radish ceviche.
0:10:22 > 0:10:24He'll make his swirls with caramelised red onions
0:10:24 > 0:10:25made with beer vinegar,
0:10:25 > 0:10:29and garnish each one with pickled cucumber and goat's cheese.
0:10:29 > 0:10:31You've brought your own horseradish.
0:10:31 > 0:10:35- It's a very long-rooted horseradish. - HE LAUGHS
0:10:35 > 0:10:36It grows like a weed, you know.
0:10:36 > 0:10:38It's very difficult to dig up.
0:10:38 > 0:10:40Cos you can imagine, to get the...
0:10:40 > 0:10:42I'm only using half an inch,
0:10:42 > 0:10:44there are at least eight inches left.
0:10:44 > 0:10:46That's good to know. That's good to know. That's great.
0:10:46 > 0:10:47I don't know what to say now, James.
0:10:47 > 0:10:50He's still can't get over eight inches, he can't believe it.
0:10:50 > 0:10:51Such a thing is possible, Paul.
0:10:51 > 0:10:53I think this is going to be delicious.
0:10:53 > 0:10:55Good luck with the puff pastry, as well.
0:10:55 > 0:10:56- Yeah, I'll need it. - Thank you.- Cheers.
0:10:58 > 0:11:00Every type of pastry is different to work with,
0:11:00 > 0:11:04which presents each baker with separate canape challenges.
0:11:04 > 0:11:06That's the choux done.
0:11:06 > 0:11:07I love choux pastry.
0:11:07 > 0:11:10You can do so much with it
0:11:10 > 0:11:11by adding different things.
0:11:11 > 0:11:13I'm grating the Gruyere cheese,
0:11:13 > 0:11:16which I'm going to then fold into the mixture
0:11:16 > 0:11:18and then I'll pipe it onto the tray.
0:11:18 > 0:11:19I'm using a barquette tin,
0:11:19 > 0:11:22which is like a little boat mould.
0:11:22 > 0:11:23I'm using the bottom of it,
0:11:23 > 0:11:25so, upside down.
0:11:25 > 0:11:28I have a tendency to be creative with kitchen equipment.
0:11:28 > 0:11:30It difficult to know the size, to be honest.
0:11:30 > 0:11:32That was the most confusing thing.
0:11:32 > 0:11:34When I tried them at home,
0:11:34 > 0:11:36I made them rather large...
0:11:36 > 0:11:38or so my family said.
0:11:38 > 0:11:40I'm just pricking the millefeuille pastry
0:11:40 > 0:11:43before it goes in the oven to stop it rising.
0:11:43 > 0:11:44To doubly prevent it,
0:11:44 > 0:11:46I'm going to pop another sheet of baking paper,
0:11:46 > 0:11:49and another tray, on top.
0:11:49 > 0:11:51That's going in for about 25 minutes.
0:11:51 > 0:11:53That's going to be 15 minutes.
0:11:53 > 0:11:56Right, excellent, I hope.
0:11:57 > 0:11:58TIMER BEEPS
0:11:58 > 0:12:00The timer is back.
0:12:00 > 0:12:01CHETNA LAUGHS
0:12:01 > 0:12:03I haven't missed staring at the oven at all.
0:12:06 > 0:12:10Christmas bakers, you are halfway through your Signature Challenge.
0:12:10 > 0:12:11Not...
0:12:11 > 0:12:12# Fa-la-la-la-la-la. #
0:12:12 > 0:12:13..to go now.
0:12:13 > 0:12:15An hour-and-a-quarter left on the clock.
0:12:15 > 0:12:18"Just keep going" is the only thing to do.
0:12:18 > 0:12:20No point in panicking ahead of time, is there?
0:12:20 > 0:12:23I'm bored of pastry, I want to get onto a filling.
0:12:28 > 0:12:30I've got a green mango chutney
0:12:30 > 0:12:32and I've got a date chutney,
0:12:32 > 0:12:35so I'm hoping that they like it this time, as well.
0:12:35 > 0:12:37In the mousse, we've got mackerel,
0:12:37 > 0:12:38cream cheese,
0:12:38 > 0:12:40we've got capers, cornichons
0:12:40 > 0:12:41and some dill.
0:12:41 > 0:12:44That'll be blended up and I'll fold in some whipped double cream.
0:12:44 > 0:12:47This is the filling for the gougere.
0:12:47 > 0:12:48Brown crab meat, mayonnaise,
0:12:48 > 0:12:50cream cheese and sour cream.
0:12:51 > 0:12:55So, I've got partridge breasts in the pan.
0:12:55 > 0:12:58I have to say, I practised this at home with pigeon.
0:12:59 > 0:13:01Oh, gosh, it was strong.
0:13:01 > 0:13:04I was worried that I was going to stink the tent out.
0:13:08 > 0:13:11Bakers, just one hour until we try your heavenly canapes.
0:13:11 > 0:13:13I can't believe it - an hour!
0:13:13 > 0:13:14That's really bad news.
0:13:15 > 0:13:17Check out my millefeuille.
0:13:17 > 0:13:18Happy with these.
0:13:18 > 0:13:20The key to a good millefeuille is really crisp pastry,
0:13:20 > 0:13:23which I'm not sure if I've achieved in the time, but you can at least...
0:13:23 > 0:13:25Ah, it's OK, you can see the layering.
0:13:25 > 0:13:27It looks like a good puff.
0:13:28 > 0:13:31One or two are a little bit browner than I would have liked,
0:13:31 > 0:13:34but they've taken the shape quite nicely.
0:13:34 > 0:13:35So, they've gone a bit brown,
0:13:35 > 0:13:39so I'm going to leave them to cool down a bit
0:13:39 > 0:13:42and then slice them open and dry them inside.
0:13:42 > 0:13:45I don't know how they've done so fast.
0:13:45 > 0:13:48Not as good as they were at home.
0:13:48 > 0:13:50Oh, dear. Never mind.
0:13:50 > 0:13:52I'm not going to despair just yet.
0:13:53 > 0:13:57The challenge requires the bakers to make a second canape.
0:13:57 > 0:14:01So, now I'm going to roll out the puff pastry very, very, very thinly.
0:14:01 > 0:14:04I'm going to pop the caramelised red onions in it
0:14:04 > 0:14:06and roll it up.
0:14:06 > 0:14:10But unlike James, everybody else has to make another pastry from scratch.
0:14:10 > 0:14:14This is the walnut pastry, which has got maize flour in it.
0:14:14 > 0:14:18Maize flour helps give it a kind of crumbly, crunchy texture.
0:14:18 > 0:14:20That is the shortcrust pastry
0:14:20 > 0:14:22with turmeric and paprika.
0:14:22 > 0:14:24Adding turmeric not only adds colour,
0:14:24 > 0:14:27but it just gives it that very slight flavour, as well.
0:14:27 > 0:14:31I'm making the little shortcrust pastry cases
0:14:31 > 0:14:34for the chicken liver, the mushroom concoction.
0:14:34 > 0:14:35I'm going to blind bake these
0:14:35 > 0:14:37and then fill them when they're cold,
0:14:37 > 0:14:39so they won't go soggy.
0:14:39 > 0:14:40Cos the worst thing is
0:14:40 > 0:14:43all these soggy bottoms they're always on about.
0:14:46 > 0:14:50I'm going to fry the short pastry.
0:14:50 > 0:14:51It's not a traditional shape,
0:14:51 > 0:14:54but I thought it would just give a little thing to hold on.
0:14:54 > 0:14:56I've put it on 195
0:14:56 > 0:14:59and I'm just doing nine minutes.
0:14:59 > 0:15:00The difficulty, for me, is -
0:15:00 > 0:15:02I don't do a lot of timing at home.
0:15:02 > 0:15:04You just leave it till it's done
0:15:04 > 0:15:06or take it out if it looks as though it's burning.
0:15:06 > 0:15:07How are you doing for time, my love?
0:15:07 > 0:15:09You're probably down to about 45 minutes now.
0:15:09 > 0:15:11- That's loads of time. - Yeah? Are you OK?
0:15:11 > 0:15:13- Yes.- Good man.
0:15:13 > 0:15:15They should pop up in the oven.
0:15:15 > 0:15:16Oh, I'm so hot now.
0:15:16 > 0:15:18- It's really hot in here.- Shall we take your fair isle off, James?
0:15:18 > 0:15:20- No. We can't do that. - No? No, you can't.
0:15:20 > 0:15:23It's your trademark, you can't take it off.
0:15:23 > 0:15:25OK, bakers, that's half an hour on your can-apes.
0:15:25 > 0:15:27Half an hour to go.
0:15:27 > 0:15:29Oh, no. I never miss those.
0:15:29 > 0:15:30"Half an hour left!"
0:15:30 > 0:15:32"Ten minutes left!"
0:15:32 > 0:15:33And soon it'll be, "Time's up!"
0:15:33 > 0:15:36This is the potato and paneer mix
0:15:36 > 0:15:38and it's got some green chilli
0:15:38 > 0:15:40and some dried mango powder.
0:15:40 > 0:15:42These are chicken livers.
0:15:42 > 0:15:44Ooh! Dear me.
0:15:44 > 0:15:46They're getting their own back at me, I think.
0:15:46 > 0:15:50I'm just cutting some squares of pear.
0:15:50 > 0:15:53So, these are going to go with the partridge,
0:15:53 > 0:15:55which is just resting at the moment.
0:15:55 > 0:15:57I thought I was really organised with this,
0:15:57 > 0:15:59and I'm just not, at all.
0:15:59 > 0:16:01Never mind.
0:16:01 > 0:16:03It's Christmas.
0:16:03 > 0:16:04GASPS: My things, they'll be burning.
0:16:07 > 0:16:08They look OK.
0:16:08 > 0:16:10They need a few minutes to dry out.
0:16:10 > 0:16:11Oh, look, nice bake.
0:16:11 > 0:16:13Yeah, good!
0:16:13 > 0:16:15- So, we'll take those out. - All right, darling.
0:16:17 > 0:16:18They look good.
0:16:18 > 0:16:20How I imagined them in my head.
0:16:20 > 0:16:21Very crumbly.
0:16:21 > 0:16:23A bit too crumbly.
0:16:23 > 0:16:25It's going to go on top of the shortcrust.
0:16:28 > 0:16:30SHE COUGHS
0:16:30 > 0:16:31Mary's going to have a lovely time!
0:16:31 > 0:16:33Sorry, Mary!
0:16:33 > 0:16:35Oh, you haven't forgotten your piping action, James.
0:16:35 > 0:16:36Oh!
0:16:36 > 0:16:38The puff pastry's too flaky.
0:16:38 > 0:16:42I've just piped in the mixture of trout, creme fraiche and dill.
0:16:42 > 0:16:45That's a game changer, the old vermicelli nest.
0:16:45 > 0:16:47And that's the chickpea flour?
0:16:47 > 0:16:48Yes. It is.
0:16:48 > 0:16:51It's like eating the most delicious wig.
0:16:51 > 0:16:52It really is.
0:16:52 > 0:16:55I'm now doing the most ridiculous job in the world,
0:16:55 > 0:16:57Using a pair of tweezers
0:16:57 > 0:16:59to put trout caviar
0:16:59 > 0:17:01on little Christmas trees,
0:17:01 > 0:17:02but this is the price we pay
0:17:02 > 0:17:04for canapes.
0:17:04 > 0:17:06Really big.
0:17:06 > 0:17:08It's a bit unwieldy.
0:17:08 > 0:17:10- Too big.- Ding dong, merrily on pie.
0:17:10 > 0:17:12You've got three minutes, bakers.
0:17:12 > 0:17:14- Three minutes.- Three minutes.
0:17:14 > 0:17:17God help us. Oh, come on.
0:17:17 > 0:17:18I need to plate these very quickly.
0:17:18 > 0:17:20Do you know, I'm exhausted already.
0:17:20 > 0:17:22So up against the wire, it's unbelievable.
0:17:22 > 0:17:25I've forgotten how bad it was, the last few minutes.
0:17:25 > 0:17:26I totally forgot.
0:17:40 > 0:17:42Bakers, that's time.
0:17:42 > 0:17:43Time is up.
0:17:44 > 0:17:46Howard, Howard, Howard,
0:17:46 > 0:17:47- Howard!- HOWARD!
0:17:47 > 0:17:49Leave the chives!
0:17:52 > 0:17:54SHE SIGHS
0:18:09 > 0:18:11These are the correct size.
0:18:11 > 0:18:14And unusual to deep-fat fry pastry.
0:18:14 > 0:18:16Which one do you think's less spicy?
0:18:16 > 0:18:20- This one?- Yeah, that is probably... - OK, we'll start with one of these.
0:18:22 > 0:18:24You say that one is the less spicy one?
0:18:24 > 0:18:26- Yes, sorry!- Wow!
0:18:26 > 0:18:28Looking forward to them.
0:18:28 > 0:18:29It is quite spicy.
0:18:29 > 0:18:31- Very hot. Very hot...- Sorry!
0:18:31 > 0:18:34..but the actual bun, itself, is well cooked.
0:18:34 > 0:18:36Right. We'll move on to this one.
0:18:36 > 0:18:39- MEL:- They're like little leaves, aren't they?- Yes.
0:18:41 > 0:18:43The pastry's delicious, so crispy,
0:18:43 > 0:18:45then you get that gorgeous softness from the paneer and potato.
0:18:45 > 0:18:48- It is beautiful.- Thank you. - MARY: That's my favourite.
0:18:48 > 0:18:49The whole combination is lovely.
0:18:49 > 0:18:51- Thank you.- Thank you. - MEL:- Well done, Chetna.
0:18:51 > 0:18:54Come down my chimney with those any day of the week.
0:19:03 > 0:19:06- MARY: Puff pastry for both? - Puff pastry for both.
0:19:06 > 0:19:08Well, looking at your smoked mackerel ones,
0:19:08 > 0:19:09they look very pretty.
0:19:09 > 0:19:11Very Christmassy, the radishes.
0:19:11 > 0:19:13They look Christmassy, the red and the green.
0:19:13 > 0:19:14The stack effect on these,
0:19:14 > 0:19:16I think they look pretty good.
0:19:16 > 0:19:18- Do you mind if I taste them with you?- Absolutely. Tuck in.
0:19:18 > 0:19:20James, that's a first.
0:19:20 > 0:19:21Bake Off first!
0:19:21 > 0:19:23Did it fall apart?
0:19:23 > 0:19:24It's sort of a problem, James.
0:19:24 > 0:19:27You see, I've just held it and the bottom has come off.
0:19:27 > 0:19:29But it tastes amazing.
0:19:29 > 0:19:31The butteriness is there, the flavour is there.
0:19:31 > 0:19:32I do like it.
0:19:32 > 0:19:34Right, let's try one of these fellas.
0:19:34 > 0:19:36Mmm.
0:19:36 > 0:19:38Puff pastry, the filling, with the onions, delicious.
0:19:38 > 0:19:40The whole thing, together, tastes beautiful.
0:19:40 > 0:19:43I just think the puff pastry is not up to scratch.
0:19:43 > 0:19:45The flavour absolutely is spot on -
0:19:45 > 0:19:47but, again, difficult to pick up,
0:19:47 > 0:19:48difficult to eat.
0:19:58 > 0:20:01- Now, Howard, were you going to tie all these up?- Yes.
0:20:01 > 0:20:03So, we've got a kind of attempt
0:20:03 > 0:20:06to show what all 12 would have looked like -
0:20:06 > 0:20:09but, yes, the idea was to do a chive ribbon on each of them.
0:20:09 > 0:20:13These do look as though they have caught on the edges.
0:20:13 > 0:20:15The trout, it's a very good flavour.
0:20:15 > 0:20:18You've gone to an awful lot of effort to make that shape,
0:20:18 > 0:20:20because there's a great point to it,
0:20:20 > 0:20:22it is overcooked.
0:20:22 > 0:20:24Right, this is a complicated one.
0:20:24 > 0:20:25This is partridge and pear, isn't it?
0:20:28 > 0:20:31There's no doubt about it, it's a gorgeous flavour.
0:20:31 > 0:20:32It's very crisp.
0:20:32 > 0:20:34It is a little bit big.
0:20:34 > 0:20:37I think you could have done with one layer.
0:20:37 > 0:20:38- They're quite thick, you see.- Mm.
0:20:38 > 0:20:40I love the flavour though.
0:20:40 > 0:20:41- Thank you.- Thanks.
0:20:49 > 0:20:51They're quite big. Actually, they are quite large.
0:20:51 > 0:20:52They're too big? Oh, dear. Sorry.
0:20:52 > 0:20:55Yours are canapes for very hungry people.
0:20:55 > 0:20:57- Oh, dear.- No. Don't say, "Oh, dear".
0:20:57 > 0:20:59There's a lot of us that are hungry.
0:20:59 > 0:21:01- It's got a nice, strong colour on it there.- Mmm.
0:21:01 > 0:21:02Yes.
0:21:03 > 0:21:05I dare say, "Caramelised."
0:21:05 > 0:21:06They were overdone.
0:21:06 > 0:21:08I thought the chances of them being soggy
0:21:08 > 0:21:11was probably less if they were overdone.
0:21:11 > 0:21:12That is like a kayak of...
0:21:12 > 0:21:14It's a canoe-pe. Lovely.
0:21:14 > 0:21:15That's a humdinger.
0:21:15 > 0:21:16It is packed with flavour.
0:21:16 > 0:21:18They taste amazing.
0:21:18 > 0:21:19- Oh, good. I'm so happy.- Delicious.
0:21:19 > 0:21:21- Well done.- I can't believe it.
0:21:21 > 0:21:24Right, let's move on to these boys, here.
0:21:24 > 0:21:25Big boys.
0:21:25 > 0:21:28We have got a very good bake on the bottom there...
0:21:28 > 0:21:31- Good.- ..but I do think it's too thick.
0:21:31 > 0:21:34Mushrooms, the cranberry, liver in there - delicious.
0:21:34 > 0:21:36Beautiful short, buttery pastry as well.
0:21:36 > 0:21:39If they were a little bit thinner, they would be perfect.
0:21:39 > 0:21:42- Yes.- Well done.- Oh, thank you so much. I'm really happy.
0:21:42 > 0:21:44- Phenomenal.- Thank you.- Mm!
0:21:44 > 0:21:46Thank the Lord. They like the flavours.
0:21:46 > 0:21:49We don't do small in our family.
0:21:49 > 0:21:51I was in agreement with anything critical they said.
0:21:51 > 0:21:53I think that's a pretty good start.
0:21:53 > 0:21:56I was dreading the judging, but that was fantastic.
0:21:56 > 0:21:58Phew!
0:21:58 > 0:22:01Definitely, there is a bit of Christmas spirit going on,
0:22:01 > 0:22:03but we've got the Technical coming up now,
0:22:03 > 0:22:06so that Scrooge Mr Hollywood might be resurfacing.
0:22:11 > 0:22:14Having survived their first challenge in years,
0:22:14 > 0:22:16the bakers now face the dreaded technical -
0:22:16 > 0:22:18which, as ever, is a complete mystery.
0:22:24 > 0:22:25Oh, bakers, I bet you've missed
0:22:25 > 0:22:28the Technical Challenge in your lives, haven't you?
0:22:28 > 0:22:29- Well, here it is... - SHE MOUTHS
0:22:29 > 0:22:32..all wrapped up in a lovely Christmas box.
0:22:32 > 0:22:34Paul, I believe this is one of your recipes.
0:22:34 > 0:22:37- Any advice?- Be patient.- Oh!
0:22:37 > 0:22:38You said that last time, Paul.
0:22:38 > 0:22:40Where's the originality, Paul?
0:22:40 > 0:22:41Off to the unisex sauna!
0:22:41 > 0:22:44- Off to the unisex sauna, the pair of you.- With Mary.
0:22:44 > 0:22:48- Good.- So, Paul and Mary would love you to make...
0:22:48 > 0:22:49SWEDISH ACCENT: ..kanellangd.
0:22:49 > 0:22:51Kanellangd.
0:22:51 > 0:22:54It's a new Nordic police drama.
0:22:54 > 0:22:56- Kanellangd.- Kanellangd.
0:22:56 > 0:23:00It's actually a spiced, Scandinavian celebratory bread,
0:23:00 > 0:23:03which translates as "cinnamon length".
0:23:03 > 0:23:06- You've got two hours to create... - Kanellangd.- ..your kanellangd.
0:23:06 > 0:23:08- On your marks...- Get set...
0:23:08 > 0:23:09- Kanellangd!- Bake!
0:23:15 > 0:23:18- OK...- Nothing can go wrong.
0:23:18 > 0:23:20I can't pronounce it, but...
0:23:20 > 0:23:23K-k-kanellangd. Kanellangd.
0:23:23 > 0:23:24I was hoping for something like this.
0:23:24 > 0:23:27I've never made whatever they're called before.
0:23:27 > 0:23:29- Kanel...- Ke-ne-lang-ed.
0:23:29 > 0:23:31Kanel... Kanellangd.
0:23:31 > 0:23:32I've no idea.
0:23:32 > 0:23:35I was hoping it would be something I'd done before!
0:23:36 > 0:23:39Paul, tell us about this amazing loaf.
0:23:39 > 0:23:41It's called a kanellangd.
0:23:41 > 0:23:44Basically, it's a Scandinavian Christmas loaf.
0:23:44 > 0:23:46It's filled with cinnamon and lots of goodies.
0:23:46 > 0:23:48What is unique about this is the shape,
0:23:48 > 0:23:51the way that it's been shaped, the way it's been cut.
0:23:51 > 0:23:54Basically, what they've got to do is make an enriched dough.
0:23:54 > 0:23:56Once they've rolled it into a rectangle, covered it in the butter,
0:23:56 > 0:23:58the vanilla, cinnamon and sugar,
0:23:58 > 0:23:59they've then got to roll it up.
0:23:59 > 0:24:01Now, you've got to make that quite tight.
0:24:01 > 0:24:04That will ensure a beautiful swirl all the way through.
0:24:04 > 0:24:05Would you like to try some, Mary?
0:24:05 > 0:24:07I certainly would.
0:24:09 > 0:24:10Look at that.
0:24:10 > 0:24:12There you go, Mary.
0:24:12 > 0:24:13You see the cinnamon all the way through it?
0:24:13 > 0:24:15That is absolutely beautiful.
0:24:15 > 0:24:17It's delicious. For me, it's the taste of Christmas.
0:24:17 > 0:24:19Now I need some more tea.
0:24:21 > 0:24:24Well, it says, "Make the dough," so I'd better start.
0:24:24 > 0:24:27At least it tells you what's got to go in the dough, which is a help.
0:24:27 > 0:24:29It's a sweet dough, it's enriched.
0:24:29 > 0:24:32It's got both egg, sugar, milk, butter in there.
0:24:32 > 0:24:36Enriched doughs tend to be quite a bit lighter, more fragile.
0:24:36 > 0:24:38It's very wet...
0:24:38 > 0:24:40and sticky.
0:24:40 > 0:24:41This is incredibly sloppy.
0:24:41 > 0:24:44How is he managing to slap his around so much?
0:24:44 > 0:24:45No-one else does this.
0:24:45 > 0:24:47Slapping and folding is what it's called.
0:24:47 > 0:24:51It's just a method of kneading that I find extremely effective,
0:24:51 > 0:24:53which gives you good structure.
0:24:53 > 0:24:54I wish he'd stop slapping.
0:24:54 > 0:24:56It's really unnerving,
0:24:56 > 0:24:58cos he looks and sounds as though he knows what he's doing,
0:24:58 > 0:24:59and I don't.
0:24:59 > 0:25:01I'll just have to pray and hope it works.
0:25:01 > 0:25:04I will knead it for as long as I think feels right.
0:25:04 > 0:25:07Oh, I'm getting a sweat on here...
0:25:08 > 0:25:09..but it's getting there,
0:25:09 > 0:25:11and it feels quite nice and soft.
0:25:11 > 0:25:14Oh, it's coming together. Oh, look at that.
0:25:14 > 0:25:15The stickiness is gone completely.
0:25:15 > 0:25:18It does actually feel really good now.
0:25:18 > 0:25:19Really good.
0:25:19 > 0:25:21So, this dough is nearly done.
0:25:21 > 0:25:23It's starting to become elastic, stretchy, as you can see.
0:25:23 > 0:25:25Right, patience.
0:25:25 > 0:25:27Maybe I've done it enough.
0:25:27 > 0:25:28Oh, look at that.
0:25:30 > 0:25:32I'm going to prove that, I think.
0:25:32 > 0:25:33Let's get that rising.
0:25:33 > 0:25:34I'm happy with that.
0:25:34 > 0:25:36This is going in the proving drawer
0:25:36 > 0:25:38for about half an hour.
0:25:38 > 0:25:40I've got no idea for how long, but it's going in the proving drawer.
0:25:40 > 0:25:43Wrap it in a blanket...
0:25:43 > 0:25:45and hope for the best.
0:25:45 > 0:25:48I'll leave it in there for 30 minutes or so.
0:25:48 > 0:25:49Possibly a bit longer.
0:25:49 > 0:25:51Oh...
0:25:51 > 0:25:53There you go. Phew!
0:25:53 > 0:25:55Now I need to look at the rest of the recipe!
0:25:55 > 0:25:57"Make a vanilla butter and cinnamon sugar."
0:25:59 > 0:26:01A teaspoon of vanilla paste.
0:26:01 > 0:26:03A little bit for luck.
0:26:03 > 0:26:04I'm just making the vanilla butter,
0:26:04 > 0:26:07which is basically a case of creaming the butter
0:26:07 > 0:26:08with the vanilla paste.
0:26:08 > 0:26:10The flavours are amazing.
0:26:10 > 0:26:12It's all so Christmassy.
0:26:12 > 0:26:14Leave that to one side,
0:26:14 > 0:26:15make the cinnamon sugar.
0:26:15 > 0:26:17A tablespoon of brown cinnamon,
0:26:17 > 0:26:1975g of caster sugar.
0:26:19 > 0:26:22There is a lot of cinnamon going in here.
0:26:22 > 0:26:24You can never have too much cinnamon.
0:26:29 > 0:26:33Three more minutes. Come on, dough. Come on.
0:26:33 > 0:26:35I'm just waiting. My dough is proving.
0:26:35 > 0:26:37It's been in there about 30 minutes.
0:26:37 > 0:26:38"Be patient."
0:26:38 > 0:26:40That's what Paul Hollywood said.
0:26:40 > 0:26:42It has risen a bit.
0:26:42 > 0:26:44Maybe I should take a chance.
0:26:44 > 0:26:46It's got to prove again anyway.
0:26:46 > 0:26:48It's nowhere near ready.
0:26:48 > 0:26:50I'm going to have to go for it, though.
0:26:50 > 0:26:52Howard, That is a super dough.
0:26:52 > 0:26:54- It's got a nice bit of a rise to it. - Hasn't it?!
0:26:54 > 0:26:56- Yeah.- It makes me want to poke it.
0:26:56 > 0:26:58- Stop me poking it! - I want to poke it, too.
0:26:58 > 0:26:59I really do. Don't you?
0:26:59 > 0:27:01Stop it!
0:27:01 > 0:27:02This isn't looking over-great
0:27:02 > 0:27:04but anyhow, never mind.
0:27:04 > 0:27:07It's out and it is looking good.
0:27:07 > 0:27:10Next, says, "Roll the dough into a large rectangle."
0:27:10 > 0:27:13It actually says exactly how big the rectangle should be.
0:27:13 > 0:27:1440 by 30.
0:27:14 > 0:27:16Is there a ruler around?
0:27:16 > 0:27:18All that lovely air that we've put in,
0:27:18 > 0:27:21- we're now squashing it out, aren't we?- It's such a shame, isn't it?
0:27:21 > 0:27:23I think that looks good.
0:27:23 > 0:27:24That's a bit over.
0:27:24 > 0:27:26To be honest, the bigger, the better with this
0:27:26 > 0:27:27cos it gives you a much tighter roll.
0:27:27 > 0:27:29There are less holes for Paul Hollywood to pick.
0:27:29 > 0:27:31Bakers, halfway through your
0:27:31 > 0:27:33Scandinavian "cinnamon length" challenge.
0:27:33 > 0:27:35Oh, God. Halfway.
0:27:35 > 0:27:39I'm just spreading the vanilla butter evenly over the dough
0:27:39 > 0:27:42and then I'm going to sprinkle it with the cinnamon sugar.
0:27:42 > 0:27:44It's an awful lot of sugar.
0:27:44 > 0:27:45This is ridiculous.
0:27:45 > 0:27:47It's in the recipe. Why not use it all?
0:27:47 > 0:27:49Now, I need to roll this into a sausage.
0:27:49 > 0:27:52That's good. That's a good technique.
0:27:52 > 0:27:53There she blows.
0:27:53 > 0:27:55Have you ever seen one of these before?
0:27:55 > 0:27:56Never. Never heard of it. Never seen one. No.
0:27:56 > 0:28:00I'm trying to remember if I've seen one in a Scandi drama, maybe.
0:28:00 > 0:28:01- The Bridge...- Yes.- ..The Killing...
0:28:02 > 0:28:06Paul's recipe only gives limited shaping instructions.
0:28:06 > 0:28:10It says now, "Cut the roll into 18 equal slices,
0:28:10 > 0:28:13"being careful not to cut all the way through."
0:28:13 > 0:28:15"Pull out alternate slices."
0:28:15 > 0:28:18I wonder how other people are going to do it.
0:28:19 > 0:28:22- GASPS:- (James has already started, I think.)
0:28:22 > 0:28:23So, my thought is to do this, look.
0:28:23 > 0:28:25Chetna's watching on.
0:28:25 > 0:28:27Chetna has got the full beams on.
0:28:27 > 0:28:29I hope everyone doesn't copy me, cos I'm just making this up!
0:28:29 > 0:28:31I've got a different idea.
0:28:31 > 0:28:34- You see what I'm doing now, though? - Yeah, yeah, so coiling around.
0:28:34 > 0:28:36I've got a totally different idea.
0:28:36 > 0:28:39OK. So, you've gone for your classic Scandinavian dough snake.
0:28:39 > 0:28:41His has all come part, though.
0:28:41 > 0:28:42They look like they're all separate.
0:28:42 > 0:28:45- So, that's going to now prove? - Yeah, for 30 minutes.
0:28:45 > 0:28:48I love the way you've ended up with, sort of, like, figures of eight.
0:28:48 > 0:28:50That's what I thought it was meant to be.
0:28:50 > 0:28:51- It's really good.- Is it not?
0:28:51 > 0:28:53- SWEDISH ACCENT:- The kanellangd.
0:28:53 > 0:28:55- Yeah.- Kanellangd!
0:28:55 > 0:28:57Right, so, I think it should be...
0:28:58 > 0:29:00Oh, I like the look of that.
0:29:00 > 0:29:01Interesting.
0:29:01 > 0:29:03- Oh!- Oh!
0:29:03 > 0:29:05James is looking on!
0:29:05 > 0:29:06Oh, that's so annoying.
0:29:06 > 0:29:08I reckon Chetna's got it right.
0:29:08 > 0:29:10I can fix this.
0:29:10 > 0:29:11Your shape looks really good.
0:29:11 > 0:29:13That looks great.
0:29:13 > 0:29:17I'm just trying to think about how I can make it more like Chetna's.
0:29:17 > 0:29:19And into the drawer.
0:29:19 > 0:29:20Just for ten minutes.
0:29:22 > 0:29:23CHETNA SIGHS
0:29:23 > 0:29:25- Are you all right, James? - Oh, I'm not doing too good.
0:29:25 > 0:29:27This should have been my challenge.
0:29:27 > 0:29:29Cos you're very good on bread, aren't you?
0:29:29 > 0:29:30- CHETNA:- James, you're cheating.
0:29:30 > 0:29:31Why is he cheating, Chets?
0:29:31 > 0:29:34Because he's changed it after seeing my design.
0:29:34 > 0:29:35Your design was lovely.
0:29:35 > 0:29:36Bake Off first!
0:29:36 > 0:29:37Bake Off first.
0:29:37 > 0:29:39We have a cheating incident...
0:29:39 > 0:29:41- Cheating?!- ..involving Cheat-na.
0:29:41 > 0:29:42Hide your goods, Chetna.
0:29:42 > 0:29:44Hide your goods.
0:29:44 > 0:29:46- He's cheated. - Chets, are you worried?
0:29:46 > 0:29:47Do you want to take this further?
0:29:47 > 0:29:49I'm going to take it outside.
0:29:49 > 0:29:50JAMES LAUGHS
0:29:50 > 0:29:52She's got quite a vicious right hook on her, mate.
0:29:56 > 0:29:58I hope this drawer is warm enough.
0:29:58 > 0:30:00Please work.
0:30:00 > 0:30:02If I give it ten minutes to prove...
0:30:02 > 0:30:03With only 45 minutes left,
0:30:03 > 0:30:06the bakers have an agonising decision.
0:30:06 > 0:30:08More time proving means less time baking.
0:30:08 > 0:30:11This, I can prove with about five, ten minutes, I think, so...
0:30:11 > 0:30:13HE LAUGHS
0:30:13 > 0:30:14..it wasn't very long at all.
0:30:14 > 0:30:16I think I'll have to get it out...
0:30:16 > 0:30:18for better or worse.
0:30:18 > 0:30:20The instructions are really helpful.
0:30:20 > 0:30:21They say, "Bake."
0:30:21 > 0:30:22"Bake"?
0:30:22 > 0:30:24Bake?
0:30:24 > 0:30:26Normally it's hottish, isn't it, for bread?
0:30:26 > 0:30:27They don't say for how long.
0:30:27 > 0:30:28The last thing I want with this
0:30:28 > 0:30:30is for it to be underbaked.
0:30:30 > 0:30:32I'd really like to bake these for at least 30 minutes.
0:30:32 > 0:30:35They have told us, "Oven on 185,"
0:30:35 > 0:30:37so we've got the temperature.
0:30:37 > 0:30:39It's quite a thin thing.
0:30:39 > 0:30:41So, hopefully, it won't take too long
0:30:41 > 0:30:44for the dough to actually cook through.
0:30:44 > 0:30:45It's in.
0:30:45 > 0:30:48Just got to bake it now and hope it looks nice when it's baked.
0:30:58 > 0:30:59I've got 20 minutes left so,
0:30:59 > 0:31:01if I take it out in 15 minutes,
0:31:01 > 0:31:04if it looks rubbish, I can just cover it in icing sugar.
0:31:04 > 0:31:06It's browning really quickly.
0:31:06 > 0:31:08It's still got ten more minutes.
0:31:08 > 0:31:10Please bake in time.
0:31:10 > 0:31:12It's the watched pot, isn't it?
0:31:12 > 0:31:14The more you look, the worse it is.
0:31:14 > 0:31:16If I left this in the oven and went and did some ironing,
0:31:16 > 0:31:19it'd all burn in about five seconds.
0:31:19 > 0:31:21What I'm just going to do is spin it round
0:31:21 > 0:31:23cos no oven's got a perfect range of heating.
0:31:23 > 0:31:27Oh, dear. Look, something's trying to escape.
0:31:27 > 0:31:28I think it's running away.
0:31:28 > 0:31:30I think I should have rolled it tighter.
0:31:30 > 0:31:31Hey-ho.
0:31:31 > 0:31:33I'm just going to have a look at it.
0:31:33 > 0:31:35Oh, it looks beautiful.
0:31:35 > 0:31:37This is looking very nice and puffy.
0:31:37 > 0:31:40It's just whether it will bake long enough.
0:31:40 > 0:31:41- In time?- Yeah.
0:31:41 > 0:31:42I just want it to be cooked.
0:31:42 > 0:31:45I don't want Paul Hollywood to say,
0:31:45 > 0:31:46"A bit doughy."
0:31:49 > 0:31:51Bakers, ten minutes until Paul and Mary
0:31:51 > 0:31:53will be measuring your lengths.
0:31:53 > 0:31:55Ten minutes to go.
0:31:55 > 0:31:57It's probably about done.
0:31:57 > 0:31:59I'll call that done.
0:31:59 > 0:32:01I believe I am the first one out.
0:32:01 > 0:32:03That looks very good, Howard.
0:32:03 > 0:32:06I don't know what it's supposed to look like, actually.
0:32:06 > 0:32:08That looks absolutely delicious.
0:32:08 > 0:32:10That looks like Julia Roberts' hair.
0:32:10 > 0:32:12Gosh, that's a beast, love.
0:32:12 > 0:32:15Looks like a, sort of, flattened crocodile.
0:32:15 > 0:32:18What Nordic baker wouldn't leap with joy at the sight of that?
0:32:18 > 0:32:20Yes.
0:32:20 > 0:32:21- CHETNA:- It is looking good.
0:32:21 > 0:32:24Got three minutes. Three minutes to go.
0:32:36 > 0:32:39OK, bakers, if you'd like to bringing your kanellangd
0:32:39 > 0:32:41up to the photograph of yourself.
0:32:41 > 0:32:43No more cinna-minutes left.
0:32:43 > 0:32:45Up you pop.
0:32:45 > 0:32:47Mary and Paul have no idea
0:32:47 > 0:32:50which kanellangd belongs to which baker.
0:32:52 > 0:32:53- SWEDISH ACCENT:- Paul and Mary.
0:32:53 > 0:32:55God Jul.
0:32:55 > 0:32:56God Jul, Paul and Mary.
0:32:56 > 0:32:58- God Jul.- Right...
0:32:58 > 0:32:59what we're looking for
0:32:59 > 0:33:03is a well-baked loaf with a good cinnamon swirl throughout.
0:33:03 > 0:33:05Right, let's have a look at this one.
0:33:05 > 0:33:07It's been laid quite flat
0:33:07 > 0:33:09and there isn't a too many swirls going in,
0:33:09 > 0:33:11and it's quite a thick.
0:33:11 > 0:33:13Let's have a quick look.
0:33:14 > 0:33:17You can see the structure of the cinnamon all the way through it.
0:33:18 > 0:33:20Mmm. Tastes all right.
0:33:20 > 0:33:22- Yeah, it's baked well. - Lovely and moist.
0:33:22 > 0:33:23Cinnamon flavour's coming through.
0:33:23 > 0:33:26Now, this one is more the shape we're looking for,
0:33:26 > 0:33:28the problem is they're quite big.
0:33:28 > 0:33:30Let's have a look inside this one.
0:33:30 > 0:33:33It's slightly underdone, this one.
0:33:33 > 0:33:36It tastes good, though, and I like the shape of it.
0:33:36 > 0:33:38Now, not quite sure what's going on with this.
0:33:38 > 0:33:40They have interlocked, which is good.
0:33:43 > 0:33:45It's well baked.
0:33:45 > 0:33:48Just needed more of the swirls to get more of a hit of cinnamon.
0:33:48 > 0:33:50Moving on.
0:33:50 > 0:33:51It's opened up a bit, hasn't it?
0:33:51 > 0:33:54Yeah, and they're quite fat, as well.
0:33:55 > 0:33:57Nice cinnamon coming through.
0:33:57 > 0:33:59Again, the swirls are quite fat
0:33:59 > 0:34:01but it is baked and the icing's on
0:34:01 > 0:34:04and they're all in the right position.
0:34:04 > 0:34:06But which cinnamon length will measure up
0:34:06 > 0:34:08to be the Christmas number one?
0:34:08 > 0:34:10In fourth place...
0:34:10 > 0:34:11- Oh.- ..this one.
0:34:11 > 0:34:12It's me.
0:34:12 > 0:34:14Slightly underdone, Janet...
0:34:14 > 0:34:17- I know.- ..and a little bit open texture here.
0:34:17 > 0:34:18Sorry.
0:34:18 > 0:34:20In third place is this one.
0:34:20 > 0:34:23It was too thick when you rolled it up, but the flavour was good.
0:34:23 > 0:34:26And in second place is this one.
0:34:26 > 0:34:31A little bit overbaked at the end but very near number one.
0:34:31 > 0:34:32And number one.
0:34:32 > 0:34:34- Well done, James.- Well done, James.
0:34:35 > 0:34:37You got it, basically,
0:34:37 > 0:34:39because you rolled it out that little bit thinner
0:34:39 > 0:34:40and got more swirl into it.
0:34:40 > 0:34:42I must confess, what happened was,
0:34:42 > 0:34:44I originally made it completely flat, like Chelsea buns,
0:34:44 > 0:34:46and then I saw what everyone else was doing
0:34:46 > 0:34:47and I was like, "Oh, my goodness,"
0:34:47 > 0:34:49so I quickly made it into that shape.
0:34:49 > 0:34:51All I have to say is, "Thanks," to the other bakers
0:34:51 > 0:34:53for showing me the right path.
0:34:53 > 0:34:54Without them, I would have had
0:34:54 > 0:34:56a tray of probably quite nice Chelsea buns.
0:34:56 > 0:35:00If he hadn't copied us, he wouldn't have come first and...
0:35:00 > 0:35:01SHE EXHALES
0:35:01 > 0:35:03What can you do?
0:35:04 > 0:35:06I was disappointed with the outcome, obviously,
0:35:06 > 0:35:08but I understood completely.
0:35:08 > 0:35:11Paul said there was very little to choose between first and second.
0:35:11 > 0:35:13I've never come that high,
0:35:13 > 0:35:15so I'll have some positive Bake Off dreams tonight.
0:35:15 > 0:35:16Yeah.
0:35:25 > 0:35:27Mary and Paul, our Christmas bakers
0:35:27 > 0:35:29went to great cinnamon lengths yesterday -
0:35:29 > 0:35:31but who do you think has done really well?
0:35:31 > 0:35:34I think James is slightly above everybody else.
0:35:34 > 0:35:38But his signature canapes you were slightly iffy about.
0:35:38 > 0:35:41The problem was, it's difficult to make a good puff pastry
0:35:41 > 0:35:42in two and a half hours
0:35:42 > 0:35:44and it just didn't work.
0:35:44 > 0:35:46You were very, very pleased, however,
0:35:46 > 0:35:49with the size and the presentation, and the taste, of Chetna's.
0:35:49 > 0:35:53Yes. Now, Chetna's were beautiful looking and the right size -
0:35:53 > 0:35:57- but Janet's - they were really a bit big for a canape...- Yes.
0:35:57 > 0:35:59..but they tasted amazing.
0:35:59 > 0:36:02I would say, at the moment, it is between three -
0:36:02 > 0:36:03Janet, Chetna and James.
0:36:03 > 0:36:05We haven't even talked about Howard.
0:36:05 > 0:36:07Howard is always the one that gets overlooked.
0:36:07 > 0:36:10- Poor Howard.- I thought the pea flour bake was very good.
0:36:10 > 0:36:12The thing is, though, because of the shape, it did catch.
0:36:12 > 0:36:14The technical brought him up a bit -
0:36:14 > 0:36:16so, yeah, I suppose you can throw him in the mix as well.
0:36:16 > 0:36:18So, who could win Star Baker?
0:36:18 > 0:36:20- Pretty much any one of them. - That's a first.
0:36:20 > 0:36:23- Wide open. - It's all on the Showstopper.
0:36:30 > 0:36:31Good morning, Christmas bakers,
0:36:31 > 0:36:35and welcome to this, your Christmas Showstopper -
0:36:35 > 0:36:38and that's my little Christmas Showstopper dance.
0:36:38 > 0:36:40Gosh, we really need to up the medication.
0:36:40 > 0:36:41- There we go. - Remind me, Mary.- I will.
0:36:41 > 0:36:44Now, today, Mary and Paul would love you, please,
0:36:44 > 0:36:47to make 36 sweet...
0:36:47 > 0:36:49Christmas miniatures.
0:36:49 > 0:36:50They're looking for a trio,
0:36:50 > 0:36:52so 12 of each thing.
0:36:52 > 0:36:56We want you to immortalise the sights, the sounds, the smells,
0:36:56 > 0:36:58the texture of Christmas -
0:36:58 > 0:37:01and to put that all into a fabulous tiered
0:37:01 > 0:37:02celebratory centrepiece
0:37:02 > 0:37:04for a fabulous, festive feast.
0:37:04 > 0:37:08- Oh, I can just imagine the bulge in Santa's sack.- Lovely.
0:37:08 > 0:37:10You have four and a half festive hours.
0:37:10 > 0:37:12- On your marks...- Get set...
0:37:12 > 0:37:14BOTH: Bake!
0:37:17 > 0:37:18I have an awful lot to do today.
0:37:18 > 0:37:20My plan is just to work as quickly as possible.
0:37:20 > 0:37:22The biggest trick today is the time.
0:37:22 > 0:37:24You know, lots to do.
0:37:24 > 0:37:27I think I have been probably a little bit over ambitious -
0:37:27 > 0:37:29but, hey, it's Christmas.
0:37:29 > 0:37:31This is going to be a test
0:37:31 > 0:37:34on whether I can produce things with some finesse.
0:37:34 > 0:37:35Let's hope.
0:37:35 > 0:37:38This is a difficult challenge, in four and a half hours,
0:37:38 > 0:37:40because it's fiddly.
0:37:40 > 0:37:42Our bakers have got to have a time plan -
0:37:42 > 0:37:44while something's in the oven
0:37:44 > 0:37:45on to the next thing,
0:37:45 > 0:37:48so that they don't waste time.
0:37:48 > 0:37:50You're going to be doing a lot of ball juggling
0:37:50 > 0:37:52throughout the whole of the four and a half hours -
0:37:52 > 0:37:53because, if they don't,
0:37:53 > 0:37:54they're going to run out of time
0:37:54 > 0:37:56and not be able to finish them
0:37:56 > 0:37:58with that little bit of finesse that you want to see at Christmas.
0:38:00 > 0:38:04If everything goes to plan, it'll be a miracle.
0:38:04 > 0:38:05Oh...!
0:38:05 > 0:38:08There's so much to do and I just forgot about the milk I put on.
0:38:08 > 0:38:10And here we go again.
0:38:10 > 0:38:12With free rein to make whatever they like,
0:38:12 > 0:38:16the bakers must wrap up big ideas in perfect miniature -
0:38:16 > 0:38:18a Christmas Showstopper with all the trimmings.
0:38:18 > 0:38:21It's the most ambitious in Bake Off history.
0:38:21 > 0:38:24I'm making little tricolour layered cakes.
0:38:24 > 0:38:27Two layers will be green and one layer will be red.
0:38:27 > 0:38:31My three bakes are going to sit on a massive gingerbread structure.
0:38:31 > 0:38:33It's got a kilogram of butter in it.
0:38:33 > 0:38:35And as we all know,
0:38:35 > 0:38:37tackling gingerbread structures is James' thing.
0:38:37 > 0:38:40I was of the understanding it was meant to be finished with a barn.
0:38:40 > 0:38:41No, it wasn't.
0:38:41 > 0:38:43This is exactly how I intended.
0:38:43 > 0:38:45It's a piece of modern art.
0:38:45 > 0:38:47This structure is going to be big.
0:38:47 > 0:38:49I'm making gingerbread cheesecakes.
0:38:49 > 0:38:51I'm just making some ginger biscuits
0:38:51 > 0:38:55which will be the base for my cheesecake.
0:38:55 > 0:38:56Hello, Chetna.
0:38:56 > 0:38:58- Good morning.- Good morning, Chetna.
0:38:58 > 0:39:00MARY: Tell us about your miniatures.
0:39:00 > 0:39:02So, I'm doing a baked Alaska.
0:39:02 > 0:39:04Chets, brave.
0:39:04 > 0:39:07- Are you feeling in quite a calm... - No!- ..mood today?
0:39:07 > 0:39:09- No, no.- OK.
0:39:09 > 0:39:12- The bin's just over there if you need...- Yes, OK.- Yep.
0:39:12 > 0:39:15Determined to serve all 12 Alaskas without incident,
0:39:15 > 0:39:18she'll sit a dome of saffron and praline ice cream
0:39:18 > 0:39:21on a sponge flecked with boozy raisins.
0:39:21 > 0:39:22Chetna's also rolling out
0:39:22 > 0:39:2512 mini orange, chocolate cardamom buche de Noel
0:39:25 > 0:39:28and 12 ginger and citrus cheesecakes.
0:39:28 > 0:39:29I've got a slight issue.
0:39:29 > 0:39:30Where's the chutney?
0:39:30 > 0:39:32Where is the Christmas chutney?
0:39:32 > 0:39:35- Sorry, Chetna.- I should have done a sweet chutney, I know.- Yeah.
0:39:35 > 0:39:36- You said it.- Yes.
0:39:38 > 0:39:42Usually, I take great care with my gingerbread, not to overwork it.
0:39:42 > 0:39:43With this, I'm going to overwork it a wee bit
0:39:43 > 0:39:46and the reason for that is just strength
0:39:46 > 0:39:48because I don't want this falling in a heap.
0:39:48 > 0:39:51These are the little house facades
0:39:51 > 0:39:54that are going to go behind the cheesecakes,
0:39:54 > 0:39:57so we've got the effect of a kind of house and garden.
0:39:57 > 0:39:59My cookies are in the oven.
0:39:59 > 0:40:02There is a lot going on and, you know, one second,
0:40:02 > 0:40:04you can't take your eyes off anything.
0:40:04 > 0:40:07I'm going to pop this in the oven.
0:40:07 > 0:40:08Half the gingerbread is in the oven.
0:40:08 > 0:40:10Janet's not making gingerbread,
0:40:10 > 0:40:13so she's starting with some festively coloured cakes.
0:40:13 > 0:40:15It's just an ordinary basic sponge,
0:40:15 > 0:40:1812oz of butter and sugar and flour.
0:40:18 > 0:40:19Timing is always the issue.
0:40:19 > 0:40:21We'll just keep an eye on this.
0:40:21 > 0:40:23What time did I say? Where's my clock?
0:40:23 > 0:40:26Janet will transform these vivid sponges
0:40:26 > 0:40:28into layered tricolour petits fours,
0:40:28 > 0:40:31topped with marzipan and drizzled with water icing.
0:40:31 > 0:40:33She'll also pipe swirls of chestnut puree
0:40:33 > 0:40:37onto meringue and shortbread discs to make mini Monts Blancs,
0:40:37 > 0:40:39and to complete her trio,
0:40:39 > 0:40:43whip up 12 glossy chocolate orange domes filled with mascarpone cream.
0:40:43 > 0:40:46I notice you have 21 stages.
0:40:46 > 0:40:49- I do.- How far are you now? - On stage two.
0:40:49 > 0:40:52- It's about time you got moving, then.- Yes, you're right.- Good luck.
0:40:52 > 0:40:54That green is Muppet Christmas Carol,
0:40:54 > 0:40:56sheer Muppet Christmas Carol.
0:40:58 > 0:41:00I think they've turned out quite well.
0:41:00 > 0:41:03This is some gingerbread. It doesn't look too bad.
0:41:03 > 0:41:05An interesting thing about gingerbread is,
0:41:05 > 0:41:07it comes out and it is soft and you can cut it,
0:41:07 > 0:41:09but then it hardens up very, very quickly.
0:41:09 > 0:41:11Let's see if it's OK, you know.
0:41:11 > 0:41:14They need to be bright. If they're wishy-washy, it loses the impact.
0:41:14 > 0:41:17It's Christmas, it's supposed to be jolly, isn't it?
0:41:17 > 0:41:19- Morning, Howard.- Morning.
0:41:19 > 0:41:21Howard, tell us about your Christmas miniatures.
0:41:21 > 0:41:23So, the first one I'm doing
0:41:23 > 0:41:26is a gingerbread house and garden cheesecake.
0:41:26 > 0:41:29Number two is a cranberry sherry glass trifle,
0:41:29 > 0:41:31so it's the infamous custard.
0:41:31 > 0:41:33- Howard, don't.- Yes!
0:41:33 > 0:41:34- MARY:- Oh, dear.
0:41:34 > 0:41:37Intending to keep it under lock and key this time,
0:41:37 > 0:41:39Howard will layer his Christmas custard
0:41:39 > 0:41:42over chocolate and nut trifle sponges, and cranberry mincemeat.
0:41:42 > 0:41:44His decorative gingerbread cheesecakes will be served
0:41:44 > 0:41:47with a blackberry coulis - and, last but not least,
0:41:47 > 0:41:50he'll rustle up a batch of 12 mini fruit breads
0:41:50 > 0:41:53called stollen, accompanied by a clementine curd.
0:41:53 > 0:41:57You're being very ambitious. Maybe cut a bit of that detail out.
0:41:57 > 0:41:59- OK.- But you've got to finish. - Got to finish.
0:41:59 > 0:42:01- MEL:- Or maybe if we don't talk to him so much.
0:42:01 > 0:42:03Yeah, come on.
0:42:03 > 0:42:07That's the chocolate sponge for the buche de Noel.
0:42:07 > 0:42:10I've got so many things on the go. I have got so many things on the go.
0:42:10 > 0:42:15This is the chocolate orange sponge mix for the chocolate domes.
0:42:15 > 0:42:17I'm going to put them in the oven now.
0:42:18 > 0:42:20This is the base for the trifle.
0:42:20 > 0:42:23Little chocolate and hazelnut sponges.
0:42:23 > 0:42:26It is a bit of a nightmare, really, working with sponges
0:42:26 > 0:42:30on such a tiny scale. They cook really quickly, which is great,
0:42:30 > 0:42:32but you've just got to catch them in time.
0:42:32 > 0:42:35This is my Christmas cake mixture.
0:42:35 > 0:42:37It's all happening.
0:42:37 > 0:42:41Good morning, James. Right, tell us all about your Christmas minis.
0:42:41 > 0:42:44I'm doing an apple pie and custard doughnut.
0:42:44 > 0:42:47With the custard bit, just don't go near Howard's custard.
0:42:47 > 0:42:49Keep them separate, yeah?
0:42:49 > 0:42:53James will fill his doughnuts with the custard and a spiced-apple puree
0:42:53 > 0:42:56using pieces of caramelised apple as decoration.
0:42:56 > 0:42:59He'll also conjure up 12 orange-chocolate macarons
0:42:59 > 0:43:01for his tiered display,
0:43:01 > 0:43:04and 12 tiny Christmas cakes with tea and booze-infused fruit.
0:43:04 > 0:43:07- What are you doing with that gingerbread?- I forgot to bring
0:43:07 > 0:43:09- a tiered structure. - You're building one?
0:43:09 > 0:43:12I'm building a tiered structure out of eight frames of gingerbread.
0:43:12 > 0:43:15- Oh, reminiscent of...- Yes. - ..you know what, the old barn.
0:43:15 > 0:43:16So, this is extra, then?
0:43:16 > 0:43:19- Yeah.- You're building the structure that your minis are going to go on?
0:43:19 > 0:43:22- Yes.- Good lad. Thanks, James. - See you.- Thank you.
0:43:25 > 0:43:27They're looking OK, actually.
0:43:27 > 0:43:30The brown is cocoa powder, so if it looks very brown
0:43:30 > 0:43:32it's not because they're burnt.
0:43:32 > 0:43:35I've got to forge on, you know, because time waits for no man.
0:43:35 > 0:43:38They're fine, just as I wanted them to be.
0:43:38 > 0:43:41They're just a nice shape, sitting in the bottom of the sherry glass,
0:43:41 > 0:43:45and then we're going to douse them with sherry.
0:43:45 > 0:43:48Bearing in mind this is Christmas, goodwill amongst men,
0:43:48 > 0:43:50there's a lot of competition. Everyone's eyes down.
0:43:50 > 0:43:52- There's so much to do!- What are you talking about, "So much to do"?
0:43:52 > 0:43:54All we're asking you to do
0:43:54 > 0:43:59- is a three-tiered festive 36-part feast(!)- Only!
0:43:59 > 0:44:00This is my doughnut dough.
0:44:00 > 0:44:03The key to a good doughnut will be making sure it's fried
0:44:03 > 0:44:04so that the middle is cooked.
0:44:04 > 0:44:06There's nothing worse than a raw doughnut.
0:44:06 > 0:44:09I'm just going to leave that in that bowl to prove.
0:44:14 > 0:44:16I'm making the shortbread now.
0:44:16 > 0:44:20I want to get all the stuff that has to be cooked done first.
0:44:20 > 0:44:22This is the base of the stollen.
0:44:22 > 0:44:25Press it down a little bit with a wet finger.
0:44:25 > 0:44:27Then I'm going to pipe some of the marzipan
0:44:27 > 0:44:29and put more of the mixture on top.
0:44:29 > 0:44:32These desperately need to go in the oven.
0:44:32 > 0:44:34My macarons are chocolate and orange,
0:44:34 > 0:44:39which I went for just cos I like, really. I've gone for a mega orange.
0:44:39 > 0:44:41About 21 stages.
0:44:41 > 0:44:42I'm not thinking about it, really.
0:44:42 > 0:44:44I'm just scribbling out as I go along.
0:44:44 > 0:44:46The saffron ice cream is on the go.
0:44:46 > 0:44:48I'll cool it for, like, ten minutes,
0:44:48 > 0:44:50then put it in the ice cream machine.
0:44:50 > 0:44:51I've got some cream warming,
0:44:51 > 0:44:54which I'm going to turn into custard.
0:44:54 > 0:44:57I never thought I would be back in the tent making custard.
0:44:57 > 0:45:00I've really got to make sure that no-one steals it!
0:45:00 > 0:45:04No, she didn't steal it. It was an accident.
0:45:04 > 0:45:06Oh, has Howard got his custard on?
0:45:08 > 0:45:10Over two hours of the bake has already gone,
0:45:10 > 0:45:14but with still so much to do, there's no time to chill.
0:45:14 > 0:45:17That is my saffron ice cream going into the ice-cream maker.
0:45:17 > 0:45:20That should take around 40 minutes.
0:45:20 > 0:45:23I'm actually suddenly thinking, "Ice cream? Really?"
0:45:23 > 0:45:26Anyways, it's too late.
0:45:29 > 0:45:30I'm doing two different sizes.
0:45:30 > 0:45:33I hope I've got enough mixture. I need to get 24 out of this.
0:45:33 > 0:45:34These are going in.
0:45:34 > 0:45:36Ooh, they smell good, Howard.
0:45:36 > 0:45:39- They smell all right.- Yeah, they smell very, um...citrussy.
0:45:39 > 0:45:43- They look appalling. - They don't look appalling at all!
0:45:43 > 0:45:45They look sort of a bit undressed.
0:45:45 > 0:45:47This is a bit of a disaster.
0:45:47 > 0:45:49So, I have an issue with my macaroons.
0:45:49 > 0:45:52They haven't risen as they should.
0:45:52 > 0:45:53It's the pressure of the tent.
0:45:53 > 0:45:56I've got an hour. So I'm going to whip up another batch.
0:46:01 > 0:46:02Let me not panic.
0:46:02 > 0:46:05As soon as you start to panic, you lose everything.
0:46:05 > 0:46:06It's panic stations.
0:46:06 > 0:46:09The cheesecake's in the fridge, chilling.
0:46:09 > 0:46:12The ice cream's in the freezer, freezing.
0:46:12 > 0:46:15The cake is in the oven, baking.
0:46:15 > 0:46:19And I'm making chocolate ganache for the swiss rolls.
0:46:19 > 0:46:21I think I'm all right with time.
0:46:21 > 0:46:25I have made chocolate ganache before but this is like a chocolate glaze.
0:46:25 > 0:46:28The key to a good ganache is to add your cream
0:46:28 > 0:46:30to your chocolate in a bowl.
0:46:30 > 0:46:32Never add your chocolate to your cream in the pan,
0:46:32 > 0:46:34or else it'll overheat and split.
0:46:34 > 0:46:36Oh, this is not right.
0:46:36 > 0:46:37Oh, I can't believe it.
0:46:37 > 0:46:39- Poppet, what's happened? - This hasn't worked.
0:46:39 > 0:46:40This chocolate hasn't worked.
0:46:40 > 0:46:43I might have to make just an ordinary ganache.
0:46:47 > 0:46:48OK, macaroons coming out.
0:46:49 > 0:46:51Better. OK.
0:46:51 > 0:46:53Not the best, but they'll do.
0:46:53 > 0:46:55That is absolutely marvellous.
0:46:55 > 0:46:58I used to get spots like that, Chets.
0:46:58 > 0:47:00My hands are shaking.
0:47:00 > 0:47:04So this is the custard that is just going into the glasses.
0:47:04 > 0:47:07I think I'm actually about half an hour behind.
0:47:07 > 0:47:10I think there's something funny with this chocolate,
0:47:10 > 0:47:12because that's gone granular again.
0:47:12 > 0:47:15I think this chocolate just won't make smooth ganache.
0:47:15 > 0:47:17Right, I'm going to do some frying.
0:47:17 > 0:47:18They don't take long.
0:47:18 > 0:47:20It'll let you know when it's ready to turn,
0:47:20 > 0:47:21because it'll flip over itself.
0:47:21 > 0:47:23Surely you should be inside a fridge doing this?
0:47:23 > 0:47:25Oh, my God, you're so right!
0:47:25 > 0:47:26OK, let's go.
0:47:26 > 0:47:29A bit of Christmas dressing, I think, needs to happen, doesn't it?
0:47:29 > 0:47:30- A bit of decoration.- Yeah.
0:47:30 > 0:47:33- Cos that's Bleak House at the moment.- It is. I'll do something.
0:47:33 > 0:47:35- Are you sure? I don't...- Oh!
0:47:36 > 0:47:38Hold this, hold this, hold this!
0:47:38 > 0:47:40It's happened again. It's like Groundhog Day.
0:47:40 > 0:47:42It's happened again. It's happened again.
0:47:42 > 0:47:45Do you think if I keep saying that it's going to help?
0:47:45 > 0:47:47- No.- Chetna, you've gone very quiet, I don't like it.
0:47:47 > 0:47:49It's all going to be fine.
0:47:49 > 0:47:51I think you and I are a devastatingly effective partnership.
0:47:51 > 0:47:54Obviously the freezer knows it's me.
0:47:55 > 0:47:57Bakers, you've got 30 minutes
0:47:57 > 0:48:00to make like Rudolph with his presents and "sleigh" 'em.
0:48:00 > 0:48:02Oh, I'm so hot I'm about to expire, I think.
0:48:02 > 0:48:05Right. Assembly time.
0:48:05 > 0:48:06It works!
0:48:06 > 0:48:10Will those have anything Christmassy when you present them?
0:48:10 > 0:48:13- No. Not really.- Howard! They look like uncooked sausages.
0:48:13 > 0:48:17Oh, my God! I haven't even made the white icing yet.
0:48:17 > 0:48:20No? How do I make that? It's just icing sugar. I can do that.
0:48:20 > 0:48:23- CLATTER - Oh, no! Oh, dear Lord.
0:48:23 > 0:48:25What is with me today? God!
0:48:25 > 0:48:26Oh, that's good, mate.
0:48:26 > 0:48:28- That is good.- Do you think?
0:48:28 > 0:48:31Yeah! The old flat-packed gingerbread - I love it.
0:48:31 > 0:48:34- Have you got a gingerbread Allen key as well?- No.
0:48:34 > 0:48:35This seems to have gone rather molten, Janet.
0:48:35 > 0:48:37Oh, dear. What's happened?
0:48:37 > 0:48:39I don't know, but my icing sugar is not the best.
0:48:39 > 0:48:42Was that the texture you were looking for, Janet?
0:48:42 > 0:48:45- I think it was sugar. - It wasn't flour?
0:48:45 > 0:48:46Oh, no. It was flour. It was flour.
0:48:46 > 0:48:48- Oh, my...- No, that was flour.
0:48:49 > 0:48:52I can't...I can't even believe this.
0:48:52 > 0:48:54OK, done. Now, let's get the rest done.
0:48:54 > 0:48:56Where are those doughnuts?
0:48:56 > 0:48:59Howard, I've never done this before.
0:48:59 > 0:49:02I'm going to get my Bake Off bingo wings out for you.
0:49:03 > 0:49:05- Too stressful.- That's brilliant!
0:49:05 > 0:49:07I haven't even shaved my armpits, Howard.
0:49:07 > 0:49:08I don't think you've got time.
0:49:13 > 0:49:15I do appreciate this, you know.
0:49:15 > 0:49:17Where does four and a half hours go?
0:49:21 > 0:49:23Right, Howard.
0:49:23 > 0:49:25I'm going to leave you. The best of British.
0:49:25 > 0:49:26Thank you.
0:49:28 > 0:49:31You've got 15... 15 minutes left, guys.
0:49:31 > 0:49:3315. Howard, you've got 15 minutes.
0:49:33 > 0:49:35- God!- Oh, no!
0:49:35 > 0:49:37The gingerbread's too soft.
0:49:37 > 0:49:40The ruined tower.
0:49:42 > 0:49:44- Ganache?- The ganache is rubbish.
0:49:44 > 0:49:47It's split again. Argh, for goodness' sake!
0:49:54 > 0:49:56I think you've got away with it, mate.
0:49:56 > 0:49:59It's great. It's like an installation. It's Tracey Emin.
0:50:13 > 0:50:14Oh, yeah.
0:50:14 > 0:50:17- Do you need a hand? - I think I'm beyond redemption.
0:50:17 > 0:50:19The ganache split twice.
0:50:19 > 0:50:21Bakers, three minutes left.
0:50:21 > 0:50:22Three minutes, bakers.
0:50:28 > 0:50:30That looks a bit top heavy, Howard.
0:50:30 > 0:50:31It is a bit top heavy!
0:50:33 > 0:50:35I can't leave it now.
0:50:35 > 0:50:39OK, bakers, that's time. Step away from your Yuletide bakes.
0:50:41 > 0:50:43Happy Christmas, everybody.
0:50:43 > 0:50:45Hooray!
0:50:46 > 0:50:48How could you cry about a cake?
0:50:48 > 0:50:51I suppose it's wanting things to be perfect
0:50:51 > 0:50:53and not achieving it, really.
0:50:53 > 0:50:56It was a really crazy Showstopper.
0:50:56 > 0:50:58It was so intense.
0:50:58 > 0:51:00HE LAUGHS
0:51:00 > 0:51:04Yeah. I'm hoping they're quite nice to everyone, because it's Christmas.
0:51:04 > 0:51:07I was overambitious about what I could get done in the time.
0:51:07 > 0:51:09You have to risk things.
0:51:09 > 0:51:12It pays off sometimes and other times, it doesn't.
0:51:16 > 0:51:20With all their Christmas baking complete, it's judgment time.
0:51:29 > 0:51:32- MARY:- They certainly look Christmassy.
0:51:32 > 0:51:34Let's try the top one here, shall we?
0:51:34 > 0:51:37The little Mont Blanc, The mini Mont Blanc.
0:51:40 > 0:51:43I really like it, and I like a nice, chewy meringue.
0:51:43 > 0:51:46- Thank you. - So, we'll move on to the...
0:51:46 > 0:51:48Chocolate orange domes.
0:51:48 > 0:51:52They should have had a ganache cover, so they look a bit dull.
0:51:52 > 0:51:55The sponge is tasty enough. Seems to be baked quite well.
0:51:55 > 0:51:57- Yes, a nice little thing, that. - It's a good sponge.
0:51:57 > 0:52:00The appearance is, I'm afraid, rather unattractive.
0:52:00 > 0:52:03- Yeah, you're right.- Right, let's have a look at the sponge.
0:52:03 > 0:52:06Children would think this is terribly exciting.
0:52:06 > 0:52:08- I know which one they'd go to on the tier.- The marzipan's good.
0:52:08 > 0:52:11The marzipan sitting on top of the sponge tastes good with the icing.
0:52:11 > 0:52:13I think it tastes good all together, as a package.
0:52:13 > 0:52:15- Yes.- It just needs to be finished off a bit better.
0:52:15 > 0:52:17- I know.- Good.- Lovely!
0:52:17 > 0:52:19- OK. Thank you.- Well done, Janet.
0:52:22 > 0:52:24Never felt so nervous about a flight of stairs before.
0:52:28 > 0:52:30We haven't got any colour on any of them.
0:52:30 > 0:52:33No sort of red and green to remind us about Christmas,
0:52:33 > 0:52:35but they do look very professional.
0:52:35 > 0:52:38Right, we'll start with the baked Alaska, I think.
0:52:38 > 0:52:40Right. Perfect base.
0:52:40 > 0:52:42Nice bit of ice cream in the middle.
0:52:42 > 0:52:44Meringue sitting very pretty.
0:52:44 > 0:52:46It's got a kick, that saffron ice cream, hasn't it?
0:52:46 > 0:52:48And a crunch. It's lovely.
0:52:48 > 0:52:50- I think you've done really well. - Thank you.
0:52:50 > 0:52:52Now, we'll move on to the cheesecake.
0:52:56 > 0:52:58I think they're beautiful.
0:52:58 > 0:53:00Texture's spot-on, absolutely gorgeous.
0:53:00 > 0:53:03- Thank you.- Beautifully creamy and rich.
0:53:03 > 0:53:04Right, moving on to...
0:53:04 > 0:53:06This is the chocolate roulade, isn't it?
0:53:06 > 0:53:10- Yes.- And you've toasted your seeds on the outside.
0:53:13 > 0:53:14That's beautiful. It's lovely, isn't it?
0:53:14 > 0:53:17The orange chocolate in there really works.
0:53:17 > 0:53:18- I think you've done really well. - Well done.
0:53:18 > 0:53:20- Thank you.- Thank you, Chetna. - Thank you so much.
0:53:20 > 0:53:22- Double thumbs for Chetna.- Yeah. - Well done.
0:53:26 > 0:53:29You were going to make your own tier.
0:53:29 > 0:53:32I think you'll find there are several tiers, Mary.
0:53:32 > 0:53:34They're just quite squat.
0:53:34 > 0:53:38They're all one tone, a bit Halloween-y looking.
0:53:38 > 0:53:40But I know you're telling me it's Christmas.
0:53:40 > 0:53:43So, we'll start with the doughnuts.
0:53:43 > 0:53:45They're a bit dark.
0:53:45 > 0:53:47Is that creme pat actually in there, or...
0:53:47 > 0:53:50There was a few of them that it just spurted all the way out.
0:53:50 > 0:53:52Must have been unlucky with that one!
0:53:52 > 0:53:53It's a bit crunchy.
0:53:53 > 0:53:56Um, it's got a great texture inside, though.
0:53:56 > 0:53:59I just think it's slightly overdone.
0:53:59 > 0:54:02Let's move on to... What are these, again?
0:54:02 > 0:54:04Christmas cakes. They're very small Christmas cakes.
0:54:06 > 0:54:09Oh, it's a good little Christmas cake.
0:54:09 > 0:54:13It doesn't look very smart because... I'm trying to be kind.
0:54:13 > 0:54:16..because, you know, they haven't got straight sides.
0:54:16 > 0:54:20But let's move onward and upward to the macaron.
0:54:22 > 0:54:24What have we got here?
0:54:24 > 0:54:27My first batch of macaroons had to go in the bin,
0:54:27 > 0:54:29so I made these within the last hour.
0:54:29 > 0:54:32The macaron texture is actually not that bad.
0:54:32 > 0:54:34The look of it is unusual.
0:54:34 > 0:54:36So, overall, very interesting.
0:54:41 > 0:54:43You've certainly got all your tiers.
0:54:43 > 0:54:45You've got the right number.
0:54:45 > 0:54:47Plenty of colour for Christmas, which I like.
0:54:47 > 0:54:49The stollen looks as though it's the wrong way up
0:54:49 > 0:54:52and doesn't look as though it's had a finish.
0:54:52 > 0:54:54Right. We'll start with the trifle.
0:54:57 > 0:54:58- That's delicious.- Thank you.
0:54:58 > 0:55:00- Very, very good. - I think it's very good,
0:55:00 > 0:55:03and you've made a very nice custard.
0:55:03 > 0:55:05All the flavours go well together.
0:55:05 > 0:55:11Right, we'll move on to the stollen-style...bakes.
0:55:11 > 0:55:13- You obviously were very, very short of time.- Yeah.
0:55:13 > 0:55:16To be honest, they don't look a bit exciting.
0:55:18 > 0:55:20It's a little bit dense.
0:55:20 > 0:55:22- Right.- It's really a bit disappointing, I think.
0:55:22 > 0:55:25And also, the size of it. That's a lot to eat in one go.
0:55:25 > 0:55:27- Agreed, yeah.- So, this is the house with the garden.
0:55:27 > 0:55:29Yeah.
0:55:29 > 0:55:30There you go, Mary. Tuck in.
0:55:32 > 0:55:35The actual cheesecake itself is very, very bland,
0:55:35 > 0:55:39but you've got a nice base, and the biscuit is crisp and good.
0:55:39 > 0:55:41To be honest, star of the show.
0:55:41 > 0:55:43- Thank you, Howard.- Thank you. - Well done, Howard.
0:55:48 > 0:55:51We started off today with a pretty open field.
0:55:51 > 0:55:54Has anybody surprised you today along the way?
0:55:54 > 0:55:55James, but in a bad way.
0:55:55 > 0:55:57- Aw...- Well, look at it.
0:55:57 > 0:56:00The doughnut's overbaked, the macaron's not good.
0:56:00 > 0:56:02The fruitcake tastes nice, but it's just a strange shape.
0:56:02 > 0:56:05It's really rather sad. He didn't do the detail.
0:56:05 > 0:56:09Then, when you move onto Howard, the cheesecake itself was pretty poor.
0:56:09 > 0:56:11- You said it was bland.- Yeah. But the biscuit was delicious.
0:56:11 > 0:56:13His trifle was lovely.
0:56:13 > 0:56:15A nice base. Colourful, Christmassy.
0:56:15 > 0:56:17The stollen - well, absolutely solid.
0:56:17 > 0:56:20It needed a finish to it. It wasn't good.
0:56:20 > 0:56:21Let's move to Janet.
0:56:21 > 0:56:24She set herself a little bit too much to do today, didn't she, Mary?
0:56:24 > 0:56:28She did. I liked her tricolour mountain of cake here.
0:56:28 > 0:56:31Then we come to this little chap, which was not a success.
0:56:31 > 0:56:34The appearance just wouldn't tempt you to eat it.
0:56:34 > 0:56:37It was going to have ganache over the top.
0:56:37 > 0:56:39The ideas were good. I think she just ran out of time.
0:56:39 > 0:56:41Chetna did well, didn't she?
0:56:41 > 0:56:43There you go, look! Each one of those, you'd place one, two, three
0:56:43 > 0:56:45in the group of all of them, really.
0:56:45 > 0:56:48- She smashed it out of the park today.- She should be very proud.
0:56:48 > 0:56:49Can I offer you...
0:56:49 > 0:56:51- Not today, thank you.- No, thanks.
0:57:03 > 0:57:07Bakers, the great thing is, no-one is going home.
0:57:07 > 0:57:11But I do get to announce the winner of the Great Christmas Bake Off.
0:57:11 > 0:57:13This goes to someone who's had a whirl of a time.
0:57:13 > 0:57:16It goes to someone who's stepped up their game
0:57:16 > 0:57:18and delivered a bouche that was mighty.
0:57:18 > 0:57:19The winner is...
0:57:23 > 0:57:24..Chetna!
0:57:24 > 0:57:26- Happy Christmas. - Happy Christmas, everyone.
0:57:26 > 0:57:29- Well done! Well done!- Thank you.
0:57:29 > 0:57:31- Super, guys. Well done, all of you. - Thank you.
0:57:31 > 0:57:33- Happy Christmas.- Happy Christmas.
0:57:33 > 0:57:35Happy Christmas.
0:57:35 > 0:57:39It's been a fantastic two days. I feel amazing.
0:57:39 > 0:57:41The right person won. If I was judging it,
0:57:41 > 0:57:43Chetna would have won by a mile.
0:57:43 > 0:57:45It's just been really good fun.
0:57:45 > 0:57:49I hope my family will be happy anyway when they see how I've done.
0:57:49 > 0:57:52The greatest achievement of my life
0:57:52 > 0:57:55is that I put a trifle in front of Paul and Mary,
0:57:55 > 0:57:57and it had my custard in it.