0:00:02 > 0:00:06In 2010, talented baking enthusiasts from all over Britain
0:00:06 > 0:00:11came together to compete in the first-ever Great British Bake Off.
0:00:12 > 0:00:15We'll take our Bake Off tent around Britain
0:00:15 > 0:00:18and test their baking prowess, so welcome...
0:00:18 > 0:00:20BOTH: To The Great British Bake Off.
0:00:20 > 0:00:23Over six challenging weeks, ten bakers battled it out.
0:00:23 > 0:00:27You've got 40 minutes to bake a lemon souffle.
0:00:27 > 0:00:28Texture's excellent.
0:00:28 > 0:00:31We're asking you today to make four Cornish pasties.
0:00:31 > 0:00:34For me, it's slightly under-seasoned,
0:00:34 > 0:00:37- it's on the bland side. Miranda, you've let me down.- Oh, gosh.
0:00:37 > 0:00:4324 choux buns, 24 finger sandwiches made with the bread that you'll be making.
0:00:43 > 0:00:45- Yes, yes and yes.- Mmm.
0:00:45 > 0:00:49Until finally, a winner was crowned.
0:00:49 > 0:00:50The winner is...
0:00:50 > 0:00:52Edd.
0:00:52 > 0:00:54APPLAUSE
0:00:54 > 0:00:58One year on and the experience of competing in The Great British Bake Off
0:00:58 > 0:01:01has changed the lives of those who took part.
0:01:01 > 0:01:04I've always wanted to bake and The Great British Bake Off
0:01:04 > 0:01:07gave me the confidence to pursue a dream and follow it through.
0:01:07 > 0:01:11It's been such a worthwhile thing for me and has changed my life.
0:01:11 > 0:01:14If I had to do it all over again, I would love to.
0:01:14 > 0:01:19If someone asked me, "How was The Great British Bake Off experience?"
0:01:19 > 0:01:21my answer would be, "Fabulous.
0:01:21 > 0:01:23"Absolutely fabulous."
0:01:46 > 0:01:50It all began in Kingham, in the heart of the Cotswolds.
0:01:50 > 0:01:53We're going to start off, bakers, with your signature cake.
0:01:53 > 0:01:55Maybe something you've been given,
0:01:55 > 0:01:58handed down by your grandparents or your mum
0:01:58 > 0:02:01or something you liked in a restaurant.
0:02:01 > 0:02:04And it's something that means something special to you,
0:02:04 > 0:02:06maybe says something about you as individuals.
0:02:06 > 0:02:08On your marks, get set, bake.
0:02:10 > 0:02:13Every aspect of their baking ability was scrutinised
0:02:13 > 0:02:15by two of the toughest critics.
0:02:15 > 0:02:20Acclaimed cookery writer Mary Berry and master baker Paul Hollywood.
0:02:20 > 0:02:24'The type of person who'll win this is someone who's technically superb,'
0:02:24 > 0:02:27has the passion and has the innovative skills
0:02:27 > 0:02:31to bring out a product and make it look absolutely fantastic.
0:02:31 > 0:02:35Baking can be fickle. I've written hundreds of recipes
0:02:35 > 0:02:39and I know that several people making the same recipe
0:02:39 > 0:02:42can get totally different results and it's jolly difficult
0:02:42 > 0:02:45when you're competing against nine other contestants.
0:02:45 > 0:02:50Mark, a bus driver from south Wales, chose to bake his own invention,
0:02:50 > 0:02:51marmalade teacake.
0:02:51 > 0:02:55It's quite a straightforward recipe and it's quite forgiving,
0:02:55 > 0:02:58so not a huge amount that can go wrong with it, hopefully.
0:02:58 > 0:03:00It never has done yet.
0:03:00 > 0:03:02But his confidence was misplaced.
0:03:10 > 0:03:12Well, my marmalade cake was a total disaster
0:03:12 > 0:03:15because as everyone now knows, it sunk.
0:03:15 > 0:03:19Which, in all the practicing at home, it had never done.
0:03:19 > 0:03:22When it came out it looked literally just like a house brick.
0:03:22 > 0:03:25It was Mark that kept opening the oven every five minutes,
0:03:25 > 0:03:27so it dropped in the middle. It's simple things.
0:03:27 > 0:03:31Don't know if I can do a great deal to rectify it,
0:03:31 > 0:03:34but we'll try and put some extra orange pieces in the centre.
0:03:34 > 0:03:37I think everybody's had some form of disaster or another.
0:03:37 > 0:03:40I was expecting it, to be honest.
0:03:40 > 0:03:43Lea from Scotland was hoping to impress the judges with her
0:03:43 > 0:03:46cranberry and pistachio cake.
0:03:46 > 0:03:52The pressure, it creeps up to a point where you think, "Argh!
0:03:52 > 0:03:54"What am I going to do?"
0:03:55 > 0:03:57Moment of truth.
0:03:57 > 0:03:58Oh!
0:03:58 > 0:04:00SHE GASPS
0:04:00 > 0:04:02As I took the cake out of the oven,
0:04:02 > 0:04:05there was smoke coming from my oven gloves
0:04:05 > 0:04:07and the immediate reaction was, "Argh!"
0:04:10 > 0:04:12Don't panic, Harris.
0:04:12 > 0:04:15I was thinking, "This is what I'll be known for."
0:04:15 > 0:04:16Brilliant, we're OK.
0:04:16 > 0:04:20It wasn't damaged, it just landed and just picking it up...
0:04:20 > 0:04:24I mean, it ought to be damaged!
0:04:25 > 0:04:27Single mum Annetha from Essex
0:04:27 > 0:04:31made a Jamaican family favourite, light black cake.
0:04:31 > 0:04:34- What is the moisture in here? - Well, that's the rum and the wines.
0:04:34 > 0:04:37It's part of how you'd make the black rum cake.
0:04:37 > 0:04:39- Woo!- Oh, come on.- Happy days. - She's getting happy!
0:04:39 > 0:04:42Mary's pupils are dilated.
0:04:42 > 0:04:44I've never seen her so bonnie.
0:04:44 > 0:04:48When I made my West Indian rum cake, I was in my element
0:04:48 > 0:04:51because it's something that I can do with my eyes closed.
0:04:51 > 0:04:54I was kind of keeping my fruits guarded
0:04:54 > 0:04:57so nobody would get my secret recipe.
0:04:58 > 0:05:02Mother-of-three Ruth from Cheshire made her own version
0:05:02 > 0:05:04of lemon drizzle cake.
0:05:04 > 0:05:05This looks like lemon curd.
0:05:05 > 0:05:08It is, I'm making my own lemon curd there.
0:05:08 > 0:05:12- They used to do it always in a bowl above simmering water.- Yeah.
0:05:12 > 0:05:16You're bravely doing it over a low heat. That's much quicker, but you have to keep your eye on it.
0:05:16 > 0:05:19You have, but I'm a firm believer in, you know...
0:05:19 > 0:05:23I'll whizz my butter in the microwave to soften it up.
0:05:23 > 0:05:26- Well, with three children you take short cuts.- That's it.
0:05:26 > 0:05:32Bake Off bakers, I should tell you you've got five minutes left.
0:05:32 > 0:05:34Five-minute countdown, gang.
0:05:37 > 0:05:41There's no way, absolutely no way I'm going to get this done.
0:05:44 > 0:05:49This is where they panic. You start seeing their eyes glaze over, the pupils will open up.
0:05:49 > 0:05:51The sweat will start coming again.
0:05:55 > 0:05:5717, 18, 19, 20,
0:05:57 > 0:05:5921, 22, 23...
0:05:59 > 0:06:03OK, everyone. Last lick of the spatula, time is up.
0:06:13 > 0:06:15Did that go down when it came out?
0:06:15 > 0:06:18It was down when it came out. It was already down, it sunk.
0:06:18 > 0:06:20Something's happened in the oven.
0:06:20 > 0:06:22It's been knocked, door opened, oven's been banged.
0:06:22 > 0:06:25I felt probably a bit like the cake at the time.
0:06:25 > 0:06:29I was pretty sunk as well, because that was the one thing
0:06:29 > 0:06:32out of the whole weekend that I had high hopes for.
0:06:32 > 0:06:34In that sense, I was quite upset.
0:06:34 > 0:06:36- You put your heart and soul into this.- Yes.
0:06:36 > 0:06:37It really means something to you.
0:06:37 > 0:06:40What I love about you is your emotion shows on your face.
0:06:40 > 0:06:42- Sorry!- It's all right.
0:06:42 > 0:06:44- It's all right.- It's all right.
0:06:44 > 0:06:48To flop so badly on the very first thing
0:06:48 > 0:06:50was pretty emotional at the time.
0:06:50 > 0:06:54But afterwards we had a laugh about it, when we watched the programme,
0:06:54 > 0:06:57we had a good laugh about it. Hey, that's life.
0:06:57 > 0:06:59- You've got the whole weekend. - All right.
0:06:59 > 0:07:02- You've got a perfect tie. Perk it up, stand up straight.- Yep!
0:07:02 > 0:07:03It's all to play for.
0:07:03 > 0:07:06Yeah, definitely and I'm ready for the next challenge.
0:07:06 > 0:07:07Absolutely.
0:07:12 > 0:07:15Too dry, unfortunately.
0:07:15 > 0:07:18And I'm not getting enough flavour.
0:07:18 > 0:07:20It's the way of the world, you don't necessarily
0:07:20 > 0:07:23know how you're going to do unless you try it.
0:07:23 > 0:07:26And there's no point in saying, "I'd like to do that,
0:07:26 > 0:07:27"I'm just too scared."
0:07:27 > 0:07:31Go for it. You've only got one life, live it.
0:07:33 > 0:07:37- Really nice.- Lovely. - You get the fruit, you can taste the molasses.
0:07:37 > 0:07:40- The softness of the cream is there and then bang!- Bang.
0:07:40 > 0:07:44The flavours with the rum and she had these Caribbean essences
0:07:44 > 0:07:48going into some of her cakes, they were absolutely breathtaking.
0:07:48 > 0:07:50I actually asked her for the recipe.
0:07:50 > 0:07:52Mary and Paul absolutely adored it
0:07:52 > 0:07:56and that just blew me away because cakes is my main strength
0:07:56 > 0:07:58and my passion and I was like, "Whoa, yes!"
0:08:04 > 0:08:06This is a lovely texture, isn't it?
0:08:06 > 0:08:08It's really delicious.
0:08:08 > 0:08:12Well...superb. That, you could put in front of royalty.
0:08:12 > 0:08:13- Mmm. - SHE GASPS
0:08:13 > 0:08:17- Thank you, yay! - Next time you cook for the Queen, you'll take it along?
0:08:17 > 0:08:18Yeah, can I come with you?
0:08:18 > 0:08:20I was absolutely made up,
0:08:20 > 0:08:23that was my very first week at Bake Off, my first experience
0:08:23 > 0:08:27of having some really good comments and it set me up, really.
0:08:27 > 0:08:32It gave me the drive to carry on and, "Yes, actually, I can.
0:08:32 > 0:08:33"I can bake really well."
0:08:36 > 0:08:39Each week the most nerve-racking part of the process
0:08:39 > 0:08:43was waiting to find out who would be leaving the Bake Off.
0:08:43 > 0:08:46Obviously, we have to lose two today. Have you come to a decision?
0:08:46 > 0:08:49I think we have.
0:08:51 > 0:08:55Sadly, Mark and Lea won't be coming with us
0:08:55 > 0:08:57- on our next leg to Scotland. - Right, that's fine.
0:08:57 > 0:08:59And we will miss you greatly.
0:08:59 > 0:09:01- Thank you.- As I'm sure the other eight will as well.
0:09:01 > 0:09:02Thank you very much.
0:09:02 > 0:09:05Feel proud. You should feel very, very proud.
0:09:05 > 0:09:08We'll see the rest in Scotland. Thank you for your hard work.
0:09:08 > 0:09:11Thank you, thank you, thank you.
0:09:14 > 0:09:15Thank you.
0:09:19 > 0:09:21After losing Mark and Lea in the Cotswolds,
0:09:21 > 0:09:24it was off to the next round at Scone Palace in Perthshire,
0:09:24 > 0:09:29where the remaining eight tackled the delicate discipline of biscuits.
0:09:30 > 0:09:33You've got one shot at this, you've got one batch.
0:09:33 > 0:09:36The whole batch will be served to the judges.
0:09:36 > 0:09:39Policewoman Louise from Prestwick was keen to impress the judges
0:09:39 > 0:09:43with her modern twist on an old classic,
0:09:43 > 0:09:45stained-glass-window shortbread.
0:09:45 > 0:09:48These boiled sweets, I'm going to smash them up
0:09:48 > 0:09:51and when you put those into the middle, into the oven,
0:09:51 > 0:09:54they melt again so it comes out like a stained-glass effect.
0:09:54 > 0:09:57Last week, she said, "I'm going to do something really stunning."
0:09:57 > 0:10:02I work with the KISS method, which is, "Keep it simple, stupid."
0:10:02 > 0:10:04So...that'd be me.
0:10:04 > 0:10:08"Keep it simple, stupid," has plagued me since I announced that
0:10:08 > 0:10:11on national TV, but there you go. These things are sent to try us.
0:10:11 > 0:10:14- Louise, how's it going? - I'm having a nightmare.
0:10:14 > 0:10:15I'm sorry. What can I do?
0:10:15 > 0:10:18I've just gone to put my second lot into the oven.
0:10:18 > 0:10:20My orange ones and these are my lemon ones.
0:10:20 > 0:10:24- I've had a bit of a disaster with those.- What happened?
0:10:24 > 0:10:25- I don't know.- They've merged.
0:10:25 > 0:10:28No, they've completely collapsed. I don't know why.
0:10:28 > 0:10:33The mistake in the recipe for the stained-glass shortbread
0:10:33 > 0:10:37was that I've misread one-and-one-eighth of an ounce
0:10:37 > 0:10:38and I've added eight ounces.
0:10:38 > 0:10:42So, basically, almost seven times too much sugar than was required.
0:10:42 > 0:10:45Let's see if I can just get one off.
0:10:45 > 0:10:46Ooh.
0:10:48 > 0:10:50- Louise, you've got a broken heart. - You're telling me.
0:10:50 > 0:10:52Oh, matey. Listen, courage.
0:10:56 > 0:10:59Mother of two Miranda from West Sussex
0:10:59 > 0:11:02wanted to impress with her elaborate iced vanilla biscuits.
0:11:02 > 0:11:05I like this kind of baking because I can be quite artistic.
0:11:05 > 0:11:07I like choosing the colours
0:11:07 > 0:11:10and making a little design, so hopefully it will pay off.
0:11:10 > 0:11:13OK, everyone, you've got ten minutes.
0:11:13 > 0:11:17I think we can safely say these are not coming off the plate, can't we?
0:11:21 > 0:11:24I'm probably behind because of the detail I'm trying to put into these.
0:11:24 > 0:11:28I'm just trying not to think what stage everyone else is at.
0:11:28 > 0:11:31- Do not walk near my table, sorry, Ruth.- Oh, sorry.
0:11:31 > 0:11:34- I'm having a nightmare every time someone walks past.- Tiptoe.
0:11:34 > 0:11:39Cookie countdown, three, two, one, and you are out of time.
0:11:45 > 0:11:47- Louise.- There we are.- How are you?
0:11:47 > 0:11:48Not so good.
0:11:48 > 0:11:51I'm just gutted cos I've practised them so much.
0:11:51 > 0:11:52I bet you did.
0:11:52 > 0:11:54I had them at the right consistency.
0:11:54 > 0:11:57I like the idea of the stained glass. As a chewy biscuit goes,
0:11:57 > 0:11:59I think the flavour's all right.
0:11:59 > 0:12:02- But obviously, technically, big mess-up.- Yep.
0:12:03 > 0:12:06Not only did they spread, they stuck,
0:12:06 > 0:12:11they just merged into one big cathedral stained-glass window.
0:12:15 > 0:12:16How about that, then?
0:12:16 > 0:12:18They are a delight, couldn't be more beautiful.
0:12:18 > 0:12:21Look at that texture there, absolutely perfect.
0:12:21 > 0:12:24- Underneath, a good colour. - I haven't broken any yet.
0:12:24 > 0:12:25The taste is fantastic.
0:12:25 > 0:12:28I'm going to stay here for a little bit, if that's all right.
0:12:28 > 0:12:29Come on!
0:12:29 > 0:12:32I just want to stay here, everything's so pretty here.
0:12:37 > 0:12:40Bakers, it's time for the Technical Challenge.
0:12:40 > 0:12:42This is about discipline, not creativity.
0:12:42 > 0:12:44I can tell you now that your challenge
0:12:44 > 0:12:47this afternoon will be scones.
0:12:47 > 0:12:49Not just any scones, you've got a recipe there.
0:12:49 > 0:12:53It's Paul Hollywood's, it's his recipe. So get it wrong,
0:12:53 > 0:12:56the wrath of the Silver Fox will be upon you.
0:12:56 > 0:12:58For me, I love the Technical Challenge.
0:12:58 > 0:13:00I know it's probably scary for them,
0:13:00 > 0:13:02but that's purely down to the art of surprise.
0:13:02 > 0:13:06Just like an exam, all the bakers were given the same recipe
0:13:06 > 0:13:10and they only found out what this would be on the day.
0:13:10 > 0:13:12We genuinely had no idea what we were going to be making.
0:13:12 > 0:13:16When we got handed something, for example, the scones,
0:13:16 > 0:13:18and they were Paul's own recipe,
0:13:18 > 0:13:20clearly it was even more pressurised
0:13:22 > 0:13:2525-year-old Jonathan from St Albans dreamt of following
0:13:25 > 0:13:29in his grandfather's footsteps by opening a bakery.
0:13:29 > 0:13:31Oh, he's getting scientific.
0:13:31 > 0:13:32I reckon that's about right.
0:13:32 > 0:13:36How much are you expecting them to rise, do you know?
0:13:36 > 0:13:41- Um, probably double again. So they'll probably be about there.- OK.
0:13:41 > 0:13:45It's important to do well in this task and the remaining tasks,
0:13:45 > 0:13:46cos otherwise, I'm going home.
0:13:46 > 0:13:48I don't really want to do that.
0:13:48 > 0:13:51They don't look like scones, they look like bread rolls.
0:13:51 > 0:13:53The inclination is to just bust them open
0:13:53 > 0:13:54and try one of the bad boys.
0:13:54 > 0:13:57- My inclination is to put it in the bin.- We can't!- I know!
0:13:57 > 0:13:59It was a bit of a disaster!
0:14:00 > 0:14:02Unlike the other challenges,
0:14:02 > 0:14:05Mary and Paul blind-tasted the technical round
0:14:05 > 0:14:08and judged the finished product without knowing who had baked which.
0:14:08 > 0:14:12These have got a sort of mottle-y look on the top.
0:14:12 > 0:14:15There's been hardly any egg wash on this at all, if any.
0:14:17 > 0:14:19It's been overworked too much.
0:14:19 > 0:14:23It's not chaffing, that's been kneaded. That's been pounded.
0:14:25 > 0:14:27- See the way that's split?- Yeah.
0:14:27 > 0:14:31It's an indication that there's been too much flour added to it.
0:14:31 > 0:14:34And this has risen beautifully, evenly.
0:14:34 > 0:14:35What I like is the colour.
0:14:35 > 0:14:39Nice and light there and it's got a lovely colour on the top.
0:14:39 > 0:14:41- I think they're well baked and they taste good.- Mmm.
0:14:41 > 0:14:47- Who's the clever Dick? - Gold, Jonathan.- Oh!- Jonathan.- Yay!
0:14:47 > 0:14:49Now you've made scones quite a lot before, haven't you?
0:14:49 > 0:14:53Not much, cos my mum makes incredible scones. I just eat hers.
0:14:53 > 0:14:56- I think she'd be very proud of you, well done.- Well done.
0:14:56 > 0:14:57King of the scones.
0:14:57 > 0:14:59The highlight of The Great British Bake Off
0:14:59 > 0:15:01was winning the scone challenge.
0:15:01 > 0:15:04The key to the scone challenge was a cheeky little phone call
0:15:04 > 0:15:07to my mum the night before.
0:15:07 > 0:15:09We were in Scotland, I thought we might be making some scones.
0:15:09 > 0:15:12She said, "Don't cut them out too thinly."
0:15:12 > 0:15:13That proved to be the difference.
0:15:13 > 0:15:18Today, we've got something rather special for you.
0:15:18 > 0:15:20This is the Petit Four Challenge.
0:15:20 > 0:15:22You have four and a half hours
0:15:22 > 0:15:25and you've got to produce three different types of petit four.
0:15:25 > 0:15:28Meringues, choux buns and macaroons.
0:15:28 > 0:15:30At the end of today we're losing two of you
0:15:30 > 0:15:33and the judges have that unenviable task ahead of them.
0:15:33 > 0:15:36- Bakers, it's all in your hands now. Really, really good luck.- Yep.
0:15:36 > 0:15:38And please, get baking.
0:15:38 > 0:15:42The last challenge of each week was the show-stopper.
0:15:42 > 0:15:46The longest and most demanding of all the bakes.
0:15:46 > 0:15:49If a meringue's good, if you put it above your head, it shouldn't fall down.
0:15:49 > 0:15:51So, one, two, three...
0:15:55 > 0:15:59Credit controller Jas from Birmingham
0:15:59 > 0:16:03relished the opportunity to display her charisma through her creations.
0:16:03 > 0:16:07- I'm going to join two together... - Yeah.- ..and put chocolate in there.
0:16:07 > 0:16:10In the middle, I'm going to put popping candy.
0:16:10 > 0:16:12- That sparkles?- It goes... - Click-click-click-click.
0:16:12 > 0:16:14- Oh, brilliant!- Like moon dust. - Oh, yeah!
0:16:14 > 0:16:18I went on the programme to show that you can do classical baking
0:16:18 > 0:16:21but you can also put your own little twist on everything.
0:16:21 > 0:16:23You can put space dust in meringue
0:16:23 > 0:16:27and you can put all sorts of little touches just to personalise it,
0:16:27 > 0:16:31and just show your mark on your baking.
0:16:31 > 0:16:34These have gone dead sticky, so we'll just have to wait and see
0:16:34 > 0:16:39if the judges like kind of sticky meringues.
0:16:40 > 0:16:41They don't look good.
0:16:43 > 0:16:45I'm going to drizzle chocolate over them to hide it.
0:16:48 > 0:16:50Bakers, you have one minute left.
0:17:27 > 0:17:33The macaroons have become well absorbed with the cream.
0:17:33 > 0:17:34It's softened them, yes.
0:17:34 > 0:17:37- They've gone like that because they're so thin.- Yeah.
0:17:37 > 0:17:41- You're in danger as soon as you put liquid in that it'll get wet.- OK.
0:17:45 > 0:17:48I'm quiet because I've got the moon dust dancing around on my tongue.
0:17:48 > 0:17:50- It's good.- Can you feel it?
0:17:50 > 0:17:52- Oh, there it is.- Yes!
0:17:52 > 0:17:56Every single piece of food she made, she had an edge to it,
0:17:56 > 0:17:59whether it be moon dust, glitter, various colours.
0:17:59 > 0:18:02It was always out of the box and that's what made her entertaining.
0:18:09 > 0:18:10I can tell you now that
0:18:10 > 0:18:13the two people who won't be coming with us...
0:18:14 > 0:18:16..are Louise...
0:18:16 > 0:18:18and Annetha.
0:18:18 > 0:18:22We're very sorry to see you go, thank you so much for making this
0:18:22 > 0:18:24a wonderful weekend at Scone.
0:18:24 > 0:18:28I knew I was going home. I lost confidence.
0:18:28 > 0:18:30I did, I lost confidence and that was that.
0:18:30 > 0:18:33I already felt in the danger zone,
0:18:33 > 0:18:35going into that second show,
0:18:35 > 0:18:37I definitely knew that my cards were marked
0:18:37 > 0:18:39and it came as no surprise.
0:18:39 > 0:18:42If I was a judge, I wouldn't have had me stay either.
0:18:42 > 0:18:43You know, to be fair.
0:18:48 > 0:18:51In Round Three, it was the Bread Week
0:18:51 > 0:18:54and the Great British Bake Off pitched the marquee in Sandwich, Kent.
0:18:56 > 0:19:00Entrepreneur David from Milton Keynes felt confident
0:19:00 > 0:19:02in his bread-making skills.
0:19:02 > 0:19:06Is this going to be your week, David? You like bread, don't you?
0:19:06 > 0:19:08Most baking I do is bread, really, at home.
0:19:08 > 0:19:11- Very manly, so we're told, to make bread.- Yeah.
0:19:11 > 0:19:13Which recipe are you making?
0:19:13 > 0:19:16I decided that I needed a phoenix from the flames,
0:19:16 > 0:19:18so I had the inspiration of doing a chilli bread.
0:19:18 > 0:19:21With only six bakers left in the Bake Off,
0:19:21 > 0:19:24he wanted to secure his place in the next round.
0:19:24 > 0:19:28- Look at him now. He's full of spirit, ambition.- He's raring to go.
0:19:28 > 0:19:30- He is.- And he's determined.
0:19:30 > 0:19:31He's very determined.
0:19:31 > 0:19:33- What's going on in there?- In here,
0:19:33 > 0:19:37we have anchovies, sweet paprika, fresh oregano
0:19:37 > 0:19:40- and some extra virgin olive oil... - Ooh, hello!
0:19:40 > 0:19:42..which is going to go into my bread.
0:19:52 > 0:19:55I'd normally add water to a hot tray in the bottom of the oven.
0:19:55 > 0:19:57It creates a lot of steam,
0:19:57 > 0:19:59which is a great oven environment to bake bread in.
0:19:59 > 0:20:01Where's my temperature gone?
0:20:03 > 0:20:06- Why's my light off?- Safety cut-out.
0:20:06 > 0:20:09While steam creates a crispy crust on a loaf,
0:20:09 > 0:20:11it's not an ideal addition to an electric oven.
0:20:11 > 0:20:14David almost blew up his oven by deciding to pour water into it,
0:20:14 > 0:20:16not the most sensible thing to do.
0:20:16 > 0:20:18Do you want to use my oven?
0:20:18 > 0:20:21You can't open yours in the first ten, 15 minutes.
0:20:21 > 0:20:24How long's your... Yours will be affected if you open the door.
0:20:24 > 0:20:26'Baking with an oven that's not working'
0:20:26 > 0:20:29is always going to be difficult, so it did cause a panic.
0:20:29 > 0:20:31Other people could have just let me sink
0:20:31 > 0:20:35and have problems at that point, but Ruth offered that I could go
0:20:35 > 0:20:36and bake my bread in her oven.
0:20:36 > 0:20:39It was very nice. Although we're very competitive,
0:20:39 > 0:20:41everyone was still very friendly.
0:20:41 > 0:20:43Yeah, it's back on now.
0:20:43 > 0:20:46I think I've rubbed chilli in my eye!
0:20:46 > 0:20:49No, you're crying cos your oven went off.
0:20:52 > 0:20:55OK, everyone, that's time, so bread needs to come out the oven
0:20:55 > 0:20:56and cool down.
0:20:56 > 0:20:58OK, done.
0:20:58 > 0:21:02When it came to judging, the bakers had additional pressure,
0:21:02 > 0:21:07knowing that bread was Paul Hollywood's own personal obsession.
0:21:07 > 0:21:10The dough's a bit tight. It is a bit stodgy.
0:21:10 > 0:21:12You've cut down the salt a little bit much on your dough.
0:21:12 > 0:21:15It does taste as though it needs more salt.
0:21:18 > 0:21:20This is a whopper, isn't it?
0:21:20 > 0:21:22Look at that - it's so high!
0:21:22 > 0:21:25- It's bouncy.- Bouncy's good. - That's almost praise.
0:21:25 > 0:21:27- That is, isn't it? - Think it's under-proved.
0:21:27 > 0:21:31Any pressure on that takes it to dough.
0:21:33 > 0:21:36One baker who was consistent but kept a low profile was Edd,
0:21:36 > 0:21:39a litigation clerk from Leeds.
0:21:39 > 0:21:42He dreamt of becoming a professional baker.
0:21:42 > 0:21:45- Oh, yeah.- Ooh.
0:21:45 > 0:21:48You look at the structure of that, it's all open, it's irregular.
0:21:48 > 0:21:50You can tell how taut it was. Look at the bake
0:21:50 > 0:21:54- and you feel that - it's bouncy. - Mmm.
0:21:54 > 0:21:57- Of all the loaves, that structure is the best.- For me, yeah.
0:21:57 > 0:21:59I said on the day that I kind of felt lucky
0:21:59 > 0:22:04that everything went well for me, but I think in some ways...
0:22:04 > 0:22:06I don't know, just the shock of it -
0:22:06 > 0:22:09it makes you think, "Well, it's not me - it's just luck,"
0:22:09 > 0:22:12but in the end I did make really good bread.
0:22:12 > 0:22:14- Technically excellent.- Thank you.
0:22:14 > 0:22:19- About halfway through, I think he decided that he wanted to win.- Mmm.
0:22:19 > 0:22:22And very quietly, without discussing it with other people,
0:22:22 > 0:22:24he went from strength to strength.
0:22:24 > 0:22:28Edd proved it wasn't just luck when he was crowned
0:22:28 > 0:22:31king of the cobs in the technical challenge later that day.
0:22:31 > 0:22:34That's a nice loaf. That's a very nice loaf.
0:22:34 > 0:22:38You've done really well today. You can come and work for me any time.
0:22:38 > 0:22:41Paul gave me comments that kind of changed my attitude a little bit
0:22:41 > 0:22:43and kind of blew me away in some ways.
0:22:43 > 0:22:45It all culminated in the final judging
0:22:45 > 0:22:47when he said I can work for him any time.
0:22:47 > 0:22:50It was a good thing to hear
0:22:50 > 0:22:53and it definitely gave me a massive boost in confidence.
0:22:53 > 0:22:57I told him that he could come and work for me any time.
0:22:57 > 0:23:00It's still open. It's still open.
0:23:00 > 0:23:02Edd, you can come and work for me now if you want.
0:23:03 > 0:23:06The show-stopper in Bread Week required the bakers to
0:23:06 > 0:23:09make 12 sweet and 12 savoury bread rolls.
0:23:09 > 0:23:13- Two...- So I'm doing six different types of flavour and five doughs.
0:23:13 > 0:23:16So a lot of work, Jonathan, again.
0:23:16 > 0:23:17Well, I have a lot to go, so...
0:23:17 > 0:23:20Yeah, I'll leave you alone! HE LAUGHS
0:23:20 > 0:23:21Bye-bye.
0:23:21 > 0:23:23So this is a big day for Jonathan today.
0:23:23 > 0:23:26- He's got an awful lot to do.- Yeah. - Hope he can cope.
0:23:26 > 0:23:31- And I think he is panicking today. - He's very concerned.
0:23:31 > 0:23:34True to form, Jas was not holding back
0:23:34 > 0:23:37when she revealed her take on pain au chocolat.
0:23:37 > 0:23:40I'm going to put melted Mars bar in the middle
0:23:40 > 0:23:43as I'm a chocoholic, roll the pastry into a square...
0:23:43 > 0:23:46- A pain au chocolat with Mars bar inside?- Yes.
0:23:46 > 0:23:49Well, my baking is rather like my life, really.
0:23:49 > 0:23:52I like to enjoy myself and see how much I can push myself,
0:23:52 > 0:23:55and I like to add a little spark to everything I do,
0:23:55 > 0:23:57not just the baking.
0:23:57 > 0:24:00That sounded rude. That wasn't supposed to sound rude!
0:24:00 > 0:24:02Is this your way of relaxing, then?
0:24:02 > 0:24:05Yeah, and escaping kind of everyday...humdrum.
0:24:05 > 0:24:08- And also just feeling you've achieved something.- Yeah.
0:24:08 > 0:24:13I like the creative side of it - making it just a bit more special than you could buy.
0:24:13 > 0:24:15That's just spare, isn't it? You're not using it.
0:24:15 > 0:24:17No, that's for my...buns.
0:24:17 > 0:24:18You're kidding?
0:24:18 > 0:24:20No, that's for my buns!
0:24:20 > 0:24:23- I thought you were using those. - No, that's the one I'm not using.
0:24:23 > 0:24:26I've just eaten half of your ingredients, there.
0:24:26 > 0:24:29Yes, that's... I needed a whole bar.
0:24:29 > 0:24:32They were genuinely really lovely about my baking
0:24:32 > 0:24:35and showed that through regularly stealing my ingredients
0:24:35 > 0:24:37before I'd even used them,
0:24:37 > 0:24:40whether that be pistachio nuts or big bars of chocolate
0:24:40 > 0:24:42that they'd eaten. They would be licking my bowls,
0:24:42 > 0:24:45they would be putting their fingers in my mix.
0:24:45 > 0:24:50It was just lovely and it made me feel totally so much more relaxed
0:24:50 > 0:24:54and more like baking at home with friends, and how baking is for me.
0:24:56 > 0:25:01OK, you've got ten minutes left! Just ten minutes!
0:25:01 > 0:25:03I've got the last couple of bits in the oven.
0:25:03 > 0:25:06I'm just making a couple of glazes.
0:25:08 > 0:25:10They smell great.
0:25:11 > 0:25:15Ooh, ow. Ooh, ow. They're a bit hot!
0:25:15 > 0:25:17I've done the best I can do.
0:25:17 > 0:25:21You can never be confident, cos everyone's done a great job.
0:25:23 > 0:25:27OK, everyone, that's time up. Baskets to the end of your stations.
0:25:32 > 0:25:36Hopefully the bread is to the texture that they want.
0:25:36 > 0:25:38I mean, the dough was a lot wetter,
0:25:38 > 0:25:41so hopefully that will show in the bread.
0:25:41 > 0:25:45I got it all done, did six different doughs in six hours,
0:25:45 > 0:25:48so, yeah, I'm pleased to get it all finished.
0:25:48 > 0:25:50Miranda, would you like to bring your buns up?
0:25:50 > 0:25:53- What have you got on the sweet front?- This one's a...
0:25:53 > 0:25:56chocolate and orange sort of sweet bun, really,
0:25:56 > 0:25:59but it's a sort of slightly-spiced dark chocolate.
0:25:59 > 0:26:02Texture's good.
0:26:03 > 0:26:05That's nice, that.
0:26:05 > 0:26:07Yeah, that's good.
0:26:08 > 0:26:10- Look at that.- Interesting.
0:26:10 > 0:26:14It is rocket, tomato, mozzarella and chorizo.
0:26:14 > 0:26:17Mmm, isn't that good?
0:26:21 > 0:26:24Now, this one is the cinnamon Chelsea bun. Texture...
0:26:24 > 0:26:29This is dry because it is overcooked. The middle's all right.
0:26:29 > 0:26:31But they are burnt.
0:26:34 > 0:26:37- And this one is the...- Mars bar. - The Mars bar one.
0:26:37 > 0:26:38HE CHUCKLES
0:26:38 > 0:26:41You get a nice chewy effect with the Mars bar.
0:26:45 > 0:26:48- It's quite stodgy.- Mmm.
0:26:48 > 0:26:50- The Mars bar doesn't work in there. - Mmm. OK.
0:26:52 > 0:26:54- What's this one? - It's a red berry and almond.
0:26:54 > 0:26:57When you push your finger down, it's not springing back.
0:26:57 > 0:26:59Yep.
0:26:59 > 0:27:01So that's underdoing, isn't it?
0:27:01 > 0:27:03That's similar to your stuff yesterday.
0:27:03 > 0:27:05Once again it was a close call,
0:27:05 > 0:27:08with three bakers in the firing line.
0:27:08 > 0:27:10Who do you think is in the danger zone?
0:27:10 > 0:27:15Jonathan. He was consistently not as good as I thought he would be.
0:27:15 > 0:27:18I think Jas. I was quite surprised - she has got a good touch.
0:27:18 > 0:27:20And she enjoys making bread.
0:27:20 > 0:27:22She makes bread at home.
0:27:22 > 0:27:25I can see a pattern with David and the pattern is...
0:27:25 > 0:27:28the idea is very good and visually it looks very good,
0:27:28 > 0:27:33but as soon as you cut into it, you're coming across problems.
0:27:37 > 0:27:40Bakers, you know the drill - six of you here,
0:27:40 > 0:27:45we can only take five of you with us on our next Bake Off,
0:27:45 > 0:27:48and the person who I'm afraid will not be coming with us...
0:27:50 > 0:27:54..is Jonathan. We're extremely sad to see you go, Jonathan.
0:27:54 > 0:27:57- We're very sorry to see you go. - You've been brilliant.
0:27:57 > 0:28:01- The spirit of the Bake Off. - Spirit of the Bake Off.
0:28:01 > 0:28:04Being upset is just because you want to continue.
0:28:04 > 0:28:08But it's ridiculous, being so upset about...
0:28:08 > 0:28:12about baking, but my family, my grandfather had a great heritage
0:28:12 > 0:28:15with baking and that's why it's emotional,
0:28:15 > 0:28:19because it's about trying to bring back to life something
0:28:19 > 0:28:22that so many people in my family worked so hard for, for so long.
0:28:22 > 0:28:25When you're passionate about something then emotions
0:28:25 > 0:28:28kind of run riot and things get the better of you,
0:28:28 > 0:28:30but I'm very happy I took part.
0:28:30 > 0:28:33I think it's a great thing to be part of my history.
0:28:33 > 0:28:38Looking back in 20 years' time, we'll put the DVDs in, have a laugh about how I went out, how I cried.
0:28:38 > 0:28:41I mean, it gave me everything I needed to step forward
0:28:41 > 0:28:44and move into a baking career, and hopefully
0:28:44 > 0:28:46have a long and successful one.
0:28:46 > 0:28:51At the halfway point, the Bake Off pitched up in Bakewell,
0:28:51 > 0:28:54the home of the world-famous pudding.
0:28:54 > 0:28:59In order to reach the semifinals, the remaining bakers
0:28:59 > 0:29:01would need to conquer puddings.
0:29:02 > 0:29:04Welcome, bakers.
0:29:04 > 0:29:07Six have become five and here we are in Bakewell.
0:29:07 > 0:29:10It's time now to ask that classic British question,
0:29:10 > 0:29:11"What's for pudding?"
0:29:11 > 0:29:13and this is the answer.
0:29:13 > 0:29:16You're going to make your own classic signature pudding.
0:29:23 > 0:29:26I'm doing a sticky toffee pudding, very traditional.
0:29:26 > 0:29:29- But there's going to be a twist. - Everyone's been saying that to me.
0:29:29 > 0:29:32No - I'm trying to show that I can do traditional.
0:29:32 > 0:29:35- The only twist in it... - There IS a twist.
0:29:35 > 0:29:38- A little... All right, a little one. - Mini twist, half twist.
0:29:38 > 0:29:40OK. I'm putting in tropical fruit.
0:29:40 > 0:29:42- I knew it. - A bit of tropical fruit again.
0:29:42 > 0:29:45Ruth was hoping that her own invention,
0:29:45 > 0:29:47peach and blueberry boy bait,
0:29:47 > 0:29:49would catch one man's eye.
0:29:50 > 0:29:54It's like a cake layer. I would say it's more like a buttermilk-type sponge.
0:29:54 > 0:29:58- Right.- But with whipped egg whites so it's quite light.
0:29:58 > 0:30:02That's lovely in itself but then you add the blueberry and peach jam
0:30:02 > 0:30:06that I'll knock up in a bit. And a bit of crispy crumbly on the top.
0:30:06 > 0:30:08- Ooh!- You can catch boys with it.
0:30:15 > 0:30:17Tasty.
0:30:17 > 0:30:19There's a lot of pressure - you really want it to be good.
0:30:19 > 0:30:23And it's hard because at home things just do come out well,
0:30:23 > 0:30:27then you do something differently and hope it's going to come out the same.
0:30:27 > 0:30:29You either burn it or you undercook it and it's...
0:30:29 > 0:30:31damned if you do and damned if you don't.
0:30:34 > 0:30:37Ladies and gentlemen, time is up!
0:30:37 > 0:30:41Can you please stand by your ovens
0:30:41 > 0:30:43and ready yourselves for the judging.
0:30:43 > 0:30:47Are you reckoning that this is for one hungry person?
0:30:47 > 0:30:49I cut it out for display purposes.
0:30:49 > 0:30:52Can you bring it over so we can see?
0:30:52 > 0:30:55- What are you going to do with that? - MEL: I'd eat it, Mary.
0:30:55 > 0:30:58I know you would, but it would have been better to cut that into six.
0:30:58 > 0:31:01PAUL: So you've got your caramel sauce.
0:31:01 > 0:31:05- I'm not getting the flavour, any depth whatsoever.- It's a bit dry.
0:31:05 > 0:31:06- Is it?- Yes.
0:31:06 > 0:31:08Oh, no.
0:31:08 > 0:31:10You've got the peaches, the blueberries
0:31:10 > 0:31:13- and a sponge mixture around there. - You've got a good bake on, there.
0:31:13 > 0:31:17I would never have thought of peaches with blueberries
0:31:17 > 0:31:20- and they really go well together. - It works really well.
0:31:20 > 0:31:22The flavour is fantastic.
0:31:22 > 0:31:24'It looked, actually, a bit of a mess,'
0:31:24 > 0:31:27but when I ate it, it was delicious.
0:31:27 > 0:31:31I mean, she baited this boy, that's for sure. That was spectacular.
0:31:31 > 0:31:35It went down a storm, which is exactly the idea behind the dish.
0:31:35 > 0:31:37It's for catching boys.
0:31:37 > 0:31:41Each week, the surprise of the technical bake was a cause of great concern.
0:31:41 > 0:31:45And in Pudding Week, the bakers were to face the greatest challenge yet -
0:31:45 > 0:31:46souffle.
0:31:47 > 0:31:51We're about to ask you to bake a pudding
0:31:51 > 0:31:54which strikes fear into the most addled and hardened
0:31:54 > 0:31:56of professional chefs.
0:31:56 > 0:32:00You've got 40 minutes to bake a lemon souffle.
0:32:00 > 0:32:02Every time you see it on TV or in a book, it's always like,
0:32:02 > 0:32:05you know, these are tricky, these are hard.
0:32:05 > 0:32:08So you go in with that tension already there.
0:32:08 > 0:32:10I've made one souffle in my whole life, on the show,
0:32:10 > 0:32:13and I think it scarred me for life.
0:32:13 > 0:32:17Souffle requires precision and exact ingredients.
0:32:17 > 0:32:21Without egg yolks, the structure of the souffle is unstable,
0:32:21 > 0:32:25it lacks flavour and depth of colour.
0:32:25 > 0:32:28Stupid, stupid, stupid.
0:32:28 > 0:32:31So annoyed! I get all the little tricky bits right.
0:32:31 > 0:32:35I saw the list - I was aware they were there. Just read through it and just didn't see it.
0:32:35 > 0:32:39David's lapse of concentration proved fatal.
0:32:39 > 0:32:42'Poor David. He addled on with the recipe'
0:32:42 > 0:32:46but he forgot to put the egg yolks in and so the results
0:32:46 > 0:32:49were pretty disastrous, and he was so cross with himself!
0:32:49 > 0:32:53Simple little mistake, overlooked something,
0:32:53 > 0:32:55massive, massive kind of consequences.
0:32:55 > 0:32:59Making souffle without egg yolk is a bit like making bread without flour.
0:32:59 > 0:33:02I was the only person who'd done souffles before.
0:33:02 > 0:33:06Again, one of those things, really - rushing, pressure.
0:33:06 > 0:33:09It was when I saw the egg yolks. It was such a simple thing to do -
0:33:09 > 0:33:12that made it even worse, really.
0:33:12 > 0:33:15Messing up something complicated or difficult,
0:33:15 > 0:33:19but to just simply not add an ingredient is unforgivable,
0:33:19 > 0:33:21really, and extremely frustrating.
0:33:21 > 0:33:25I can't imagine what he felt like, because, once it's in the oven,
0:33:25 > 0:33:28you can't take it out and mix the egg yolks back in.
0:33:28 > 0:33:32- It's a very good flavour. It's a lovely flavour.- It's great, but...
0:33:32 > 0:33:33It's evenly browned.
0:33:33 > 0:33:36It's down to the egg whites, again.
0:33:36 > 0:33:39Very white, is there not any filling in that at all?
0:33:39 > 0:33:41And there, just look at that,
0:33:41 > 0:33:46that is a white piece of egg-white, not folded in.
0:33:46 > 0:33:49It's annoying. I know I didn't fill 'em right to the top,
0:33:49 > 0:33:53taking the butter up the sides, run your finger round the top and get a nice consistency.
0:33:53 > 0:33:56But without the egg yolks, David, it wouldn't hold together.
0:33:56 > 0:33:59I had a woman in the street walking down the road,
0:33:59 > 0:34:01who just said to me, "How's your souffles?"
0:34:02 > 0:34:06SUE: Now, new day, new challenge and today's challenge -
0:34:06 > 0:34:10you've got five hours to create three puddings.
0:34:10 > 0:34:14Miranda chose to make a classic chocolate roly-poly
0:34:14 > 0:34:16for the showstopper bake.
0:34:16 > 0:34:18But unlike her performance in previous weeks,
0:34:18 > 0:34:20not everything was going to plan.
0:34:21 > 0:34:24I've done it in this steam thing in the oven, but it's very soggy,
0:34:24 > 0:34:27so I need it to dry out a bit, because it looks a bit like...
0:34:27 > 0:34:30- Can we see what it looks like? - ..Something's died in there.
0:34:30 > 0:34:32I don't want to open it again.
0:34:32 > 0:34:35- Wow.- I've rolled it back up, I've put it on a hot baking tray,
0:34:35 > 0:34:38put it back in the bottom of the oven, and...
0:34:38 > 0:34:42It sort of looks like a fox pelt.
0:34:42 > 0:34:43In rainwater.
0:34:43 > 0:34:47So how are you going to rescue the otter? Fox? Pudding?
0:34:47 > 0:34:49You're just so mean!
0:34:49 > 0:34:52We had an enormous laugh about my chocolate roly poly
0:34:52 > 0:34:54that was perhaps less roly-poly than it should have been.
0:34:54 > 0:34:57- Miranda.- Yes? - I've got an idea.- What?
0:34:57 > 0:35:01You have invented the chocolate ciabatta.
0:35:01 > 0:35:03MIRANDA LAUGHS
0:35:07 > 0:35:11So far, Pudding Week had proved problematic for David and Miranda,
0:35:11 > 0:35:14but now it was Edd who was to encounter difficulties.
0:35:14 > 0:35:16It's OK, keep calm.
0:35:16 > 0:35:18I can't get it off, can't get a grip on it.
0:35:18 > 0:35:19Forceps!
0:35:19 > 0:35:21Could do with those.
0:35:21 > 0:35:24Aah! A big pile of crap.
0:35:24 > 0:35:26It's beyond recovery now.
0:35:30 > 0:35:31If I can have some icing sugar...
0:35:31 > 0:35:35And he actually asked us, "Has anyone got any icing sugar?"
0:35:35 > 0:35:38I thought he was looking for a bag of icing sugar just to hold it up.
0:35:38 > 0:35:40It's not even cooked.
0:35:40 > 0:35:44It's a rustic, rustic rhubarb roulade.
0:35:44 > 0:35:45HE LAUGHS
0:35:45 > 0:35:47If you can't laugh about it, what can you do?
0:35:47 > 0:35:50Ladies and gentlemen, time is up!
0:35:50 > 0:35:54The pudding trio challenge is over, thank you.
0:36:09 > 0:36:11And then we come to the roly poly.
0:36:11 > 0:36:15Obviously, visually, there is a huge error here.
0:36:16 > 0:36:19I've never seen a chocolate suet crust before.
0:36:19 > 0:36:21So you've been a bit inventive.
0:36:21 > 0:36:22That tastes lovely.
0:36:22 > 0:36:25You've done really well with that.
0:36:25 > 0:36:28- That rhubarb is crisp.- Yes.
0:36:28 > 0:36:30- That needs quite a lot more cooking. - That's a shame.
0:36:30 > 0:36:33- Thank you very much. - Thank you.- Thanks, Edd.
0:36:33 > 0:36:36Fingers crossed, by some miracle I survive another week,
0:36:36 > 0:36:40but I think I've maybe resigned myself to the fact
0:36:40 > 0:36:45that there's a very strong possibility it's me going.
0:36:45 > 0:36:47Overall, must remember egg yolks.
0:36:47 > 0:36:51So, yeah, overall pretty poor weekend, really.
0:36:51 > 0:36:55We can only take four of you on our next leg of the journey.
0:36:55 > 0:36:58And I'm very sorry to say,
0:36:58 > 0:37:01the person who will not be coming with us to Cornwall...
0:37:03 > 0:37:04..is David.
0:37:05 > 0:37:07- Sorry, David. - That's all right!
0:37:07 > 0:37:10- We're sorry to say goodbye. - Thank you, thank you.
0:37:10 > 0:37:15I feel I struggled to do that transition from baking well at home
0:37:15 > 0:37:18to baking well in a competitive environment.
0:37:18 > 0:37:20I struggled with that.
0:37:20 > 0:37:25So, it's disappointing that I didn't do as well as I know that I can.
0:37:25 > 0:37:28But if you can't prove that, it doesn't count for anything in Bake Off.
0:37:30 > 0:37:32The beauty of Cornwall.
0:37:32 > 0:37:34The land of the Cornish pasty
0:37:34 > 0:37:39was the destination for the semi-finals and the backdrop for pastries.
0:37:42 > 0:37:44Just four remained in the competition -
0:37:44 > 0:37:48Ruth, Edd, Jas and Miranda.
0:37:48 > 0:37:52For one of these bakers, it would be their last performance on the Great British Bake Off.
0:37:52 > 0:37:56Your challenge today is to make a savoury pie,
0:37:56 > 0:37:59so we're looking for a pastry bottom and a pastry top.
0:37:59 > 0:38:03Any filling you like, something that expresses your personality,
0:38:03 > 0:38:05and you've got two and a half hours in which to do it.
0:38:05 > 0:38:09We're getting through to near the end now, of the whole Bake Off.
0:38:09 > 0:38:12They now have the skills to produce something a bit special.
0:38:12 > 0:38:17To guarantee a final place, the bakers needed to produce perfection.
0:38:17 > 0:38:21The cardinal sin of pies is a soggy pastry.
0:38:21 > 0:38:24For her signature bake,
0:38:24 > 0:38:28Miranda made a summery salmon, cod and prawn fish pie.
0:38:28 > 0:38:30What sort of pastry are you using?
0:38:30 > 0:38:34At the bottom I'm using a shortcrust but it's more of a pie shortcrust. It's a bit lighter.
0:38:34 > 0:38:39I cubed the butter into the flour, froze it for a little while,
0:38:39 > 0:38:42blasted it in the food processor, and that's got some egg in
0:38:42 > 0:38:46and on the top I'm using a sort of quick, flaky pastry.
0:38:46 > 0:38:47You're doing two pastries?
0:38:47 > 0:38:49So, shortcrust underneath and flaky on top?
0:38:49 > 0:38:54- It's sort of a buttery shortcrust underneath. - I think it's really luxury fish pie.
0:38:54 > 0:38:56Yes, it's sort of smarter fish pie.
0:38:57 > 0:39:00Ruth opted to create a classic minced beef pie.
0:39:00 > 0:39:03Oh, no!
0:39:03 > 0:39:06'The amount of oil that's come out of it is phenomenal.
0:39:06 > 0:39:09'I'm just conscious it's got into the bottom. That's my only worry.'
0:39:09 > 0:39:13Edd's signature pie was chicken, ham, leek and tarragon.
0:39:13 > 0:39:15Wowsers! That looks amazing, Edd.
0:39:15 > 0:39:18Jas played it uncharacteristically safe,
0:39:18 > 0:39:20filling her pie with chicken and mushroom.
0:39:20 > 0:39:23- I was expecting Jas to jazz it up. She hasn't.- No.
0:39:23 > 0:39:26- For the first time in quite a while. - No, she normally does.
0:39:26 > 0:39:28I was expecting a sort of Hawaiian pie.
0:39:28 > 0:39:31She usually says, "I made a chicken and mushroom pie
0:39:31 > 0:39:33"but jazzed it up a bit."
0:39:33 > 0:39:35Then she'll bring out some sort of space dust,
0:39:35 > 0:39:38chocolate cigarettes and a couple of kangaroo steaks.
0:39:38 > 0:39:41Chicken and mushroom pie is a classic. And she's got to
0:39:41 > 0:39:43get it right, cos there'll be no second chances now.
0:39:46 > 0:39:48With just four people left in the Bake Off,
0:39:48 > 0:39:51Paul and Mary had high expectations.
0:39:51 > 0:39:53- Look away...- I shouldn't look.
0:39:53 > 0:39:55I know! I can't bear it! Ooh!
0:39:55 > 0:39:58You have a soggy bottom.
0:39:58 > 0:39:59Well, yeah.
0:39:59 > 0:40:03you can see where it sort of starts, there, and there's not much colour.
0:40:03 > 0:40:07- It's on the bland side. Miranda, you've let me down.- Oh, gosh!
0:40:07 > 0:40:09- I thought you'd say the opposite! - No.
0:40:13 > 0:40:15- Oh!- You do not have a soggy bottom.
0:40:15 > 0:40:17Yay!
0:40:17 > 0:40:19The flavour of that is fantastic.
0:40:19 > 0:40:21That is a very good example of a mince pie.
0:40:26 > 0:40:30It's baked perfectly. You haven't got too much of a soggy bottom.
0:40:30 > 0:40:31- But very well done.- Thank you.
0:40:33 > 0:40:37Can you see that pastry is not quite done?
0:40:37 > 0:40:40It's in fact, it's... You're dying to say soggy bottom.
0:40:40 > 0:40:41- Yes.- Just look there.
0:40:41 > 0:40:43What's the seasoning like?
0:40:44 > 0:40:48It does need a little bit more, I think. It's quite bland.
0:40:48 > 0:40:52When I was told my food was bland, it got me here,
0:40:52 > 0:40:56because Indian cookery is to have lots of taste and flavours.
0:40:56 > 0:40:59As a baker, she surprised me every time.
0:40:59 > 0:41:02Always something out of the box, and she did exceptionally well with it.
0:41:02 > 0:41:05She let herself down in Cornwall. It was bland, unfortunately.
0:41:05 > 0:41:08And that, to Jas, was just like the killer blow.
0:41:08 > 0:41:12'I should've done a chilli pie. That wouldn't have been bland,'
0:41:12 > 0:41:15would it? Would've knocked the socks off Paul!
0:41:16 > 0:41:21Time now to put aside your pie-in-the-sky creative work.
0:41:21 > 0:41:24We're looking now for picture-perfect pastry precision.
0:41:24 > 0:41:26It's time for the technical challenge.
0:41:26 > 0:41:30We're asking you, today, to make four Cornish pasties.
0:41:30 > 0:41:33And of course, we're in Cornwall, so no pressure.
0:41:33 > 0:41:36- If you mess up their regional dish, trouble's to be had.- Get baking.
0:41:38 > 0:41:42The technical bake in round five was the Cornish pasty.
0:41:42 > 0:41:45Like every technical challenge, the bakers were given a basic recipe
0:41:45 > 0:41:49- and needed to use their knowledge of baking to work the rest out. - Oh, God, no.
0:41:49 > 0:41:53It's got to go like that, sideways, I think.
0:41:53 > 0:41:59The Cornish pasty, oh my gosh. I get so much stick over it, even now!
0:41:59 > 0:42:03I don't know why, but my head told me that the filling that we have
0:42:03 > 0:42:06must be split between four pasties,
0:42:06 > 0:42:08so I was trying to fit it all in.
0:42:08 > 0:42:12Watching the programme back, I'm thinking "Why?" "Why did I do that?"
0:42:12 > 0:42:17I was shouting at the telly, going "Take some out! Take some out!"
0:42:17 > 0:42:19They're in. That's what matters, they're in.
0:42:19 > 0:42:22Oh, yeah, that's packed.
0:42:22 > 0:42:26Now this, really, this one's got the most filling of any of them.
0:42:26 > 0:42:31I kick myself for putting too much filling in the pasty and having a bland pie.
0:42:31 > 0:42:34Even now, how silly is that? It was ages ago!
0:42:34 > 0:42:38To reach the semifinals was a huge achievement.
0:42:38 > 0:42:43Saying goodbye to someone at such a crucial stage of the competition was difficult.
0:42:43 > 0:42:44And not just for the bakers.
0:42:46 > 0:42:49You've worked so brilliantly and so hard.
0:42:49 > 0:42:50SHE EXHALES
0:42:50 > 0:42:53As you know, I'm afraid only three of you
0:42:53 > 0:42:55can come through to the grand final.
0:43:01 > 0:43:03And I'm sorry to say that...
0:43:03 > 0:43:06- Jas, you won't be coming with us. - It was expected, it's OK.
0:43:06 > 0:43:08But you know what?
0:43:08 > 0:43:11It's been an absolute pleasure to have you with us, it really has.
0:43:11 > 0:43:14'I felt quite sad, I felt that'
0:43:14 > 0:43:17I wanted to be in the final. And I felt disappointed with myself.
0:43:22 > 0:43:25Over the course of six weeks the Bake Off had travelled
0:43:25 > 0:43:28the length and breadth of the country.
0:43:28 > 0:43:31Ten bakers, tested in all disciplines of baking,
0:43:31 > 0:43:35and finally, the winner will be crowned in Fulham Palace, London.
0:43:35 > 0:43:39Just three remained, and their last challenge - an afternoon tea party
0:43:39 > 0:43:43featuring finger sandwiches, scones, tarts and choux buns.
0:43:43 > 0:43:46I'm feeling sick with nerves.
0:43:46 > 0:43:48I didn't sleep at all last night.
0:43:48 > 0:43:50My life depends on one miniature cake.
0:43:52 > 0:43:54Bakers, welcome to Fulham Palace here in London.
0:43:54 > 0:43:59As ever, you are going to be judged and doing so will be Paul and Mary.
0:43:59 > 0:44:02Mary, the queen of tarts, she'll be probing and dissecting
0:44:02 > 0:44:06in her usual majestic fashion, and Paul, terror of the high teas.
0:44:06 > 0:44:09It's time for your first challenge, the signature miniature cake bake.
0:44:09 > 0:44:12And for one of you, this will be your last challenge
0:44:12 > 0:44:16because we will be asking one of you to leave the Bake Off after this.
0:44:16 > 0:44:18Ready, steady.
0:44:19 > 0:44:22Good luck and bake.
0:44:23 > 0:44:27On the first day of the Bake Off final, tension was high.
0:44:27 > 0:44:30Miranda made lemon cup cakes for her signature miniature cake.
0:44:30 > 0:44:34I would like to see a little bit more going on,
0:44:34 > 0:44:36and I'm not trying to be funny, but this is the final.
0:44:36 > 0:44:39What would you like to see, then?
0:44:39 > 0:44:41If it was sliced and filled with something
0:44:41 > 0:44:43then fondant was dripping down the side,
0:44:43 > 0:44:47or something which is five-star, something which screams quality.
0:44:47 > 0:44:54It is very difficult to make cupcakes absolutely perfectly,
0:44:54 > 0:44:58the base. If the icing is perfect, and she's got hidden up here,
0:44:58 > 0:45:02a very attractive decoration, I will go with it.
0:45:02 > 0:45:06Everyone's loved it who's tried it, so if they don't love it, I can't do any more.
0:45:06 > 0:45:10Miranda earned her place in the final
0:45:10 > 0:45:14with a broad knowledge of baking and remarkable talent for presentation.
0:45:14 > 0:45:16Absolutely wonderful. Simply delicious.
0:45:16 > 0:45:18The taste of that is fantastic.
0:45:18 > 0:45:20It's amazing to be in the final.
0:45:20 > 0:45:23But strangely enough, now I'm in the final, I want to win even more.
0:45:25 > 0:45:28I'm making a mint, ginger and blackberry cake.
0:45:28 > 0:45:30They're all going to fight each other, aren't they?
0:45:30 > 0:45:35I have never done a sweet recipe with fresh, grated ginger.
0:45:35 > 0:45:38- No.- So it'll be, to me, very interesting.
0:45:38 > 0:45:41And she's always been one to experiment.
0:45:41 > 0:45:44Paul thought the flavours were going to fight with each other.
0:45:44 > 0:45:50They don't fight with each other, but he might find a fight in there, who knows, who knows?
0:45:50 > 0:45:54Ruth had secured her position in the final by carving out a flawless reputation
0:45:54 > 0:45:58for being a bold and ambitious baker, not afraid to experiment.
0:45:58 > 0:46:00That, you could put in front of royalty.
0:46:00 > 0:46:04Crispy, and you've got a very wet filling, and it's very good.
0:46:04 > 0:46:05- Very good.- Yeah?
0:46:05 > 0:46:10It's a life-changing situation. I'm just going to give it my best shot.
0:46:11 > 0:46:15Edd encountered a few problems with his signature bake,
0:46:15 > 0:46:17cinnamon and banana cakes.
0:46:17 > 0:46:19Made a slight mistake.
0:46:19 > 0:46:22I over-filled my, um, things, so they've risen above
0:46:22 > 0:46:26where they should've done, so I might have to trim them a bit.
0:46:28 > 0:46:29Not good.
0:46:29 > 0:46:32- Edd.- Hiya.- Slaving over a hot stove?
0:46:32 > 0:46:35- Yep.- How are you?- Not good. - What's happened?- Everything.
0:46:35 > 0:46:38They've never stuck like this before. So I'm not sure what's wrong.
0:46:38 > 0:46:41But then I've had an issue with my frosting for the top.
0:46:41 > 0:46:44- So I'm having to restart that. - Is it because it's very stressful?
0:46:44 > 0:46:49Yes, it's all down to one cake and if anything goes wrong, you feel like that's the end.
0:46:49 > 0:46:51All right, well...
0:46:51 > 0:46:53Oh, it tastes amazing!
0:46:53 > 0:46:55Yeah, but it's meant to look amazing too, and it...
0:46:55 > 0:46:57- Well...- Just a bit stressy, that's all.
0:46:57 > 0:47:01Edd had made it to the final by dazzling the judges
0:47:01 > 0:47:06with his inventive flavours and ability to excel in technically demanding areas of baking.
0:47:06 > 0:47:08- They are excellent.- Mmm!
0:47:08 > 0:47:10You've nailed that one, Edd, you really have.
0:47:10 > 0:47:13I need to make no mistakes, I need to make sure
0:47:13 > 0:47:16everything I do comes out the way I've planned it.
0:47:16 > 0:47:17Time is up.
0:47:17 > 0:47:21HE SIGHS
0:47:21 > 0:47:24Erm... Yes.
0:47:38 > 0:47:41- It's a beautiful texture, it's lovely and moist.- Mmm.
0:47:41 > 0:47:43But - I've got the mint.
0:47:43 > 0:47:46- I've got the mint, yes. - But I haven't got the ginger.
0:47:47 > 0:47:51- They look very pretty. - Texture's fantastic, moisture's very, very good.
0:47:51 > 0:47:53Phew.
0:47:53 > 0:47:56It's a very good example of a perfect cupcake.
0:47:56 > 0:48:00My issue is - does a cupcake fall in line with an afternoon tea?
0:48:03 > 0:48:06- The cinnamon comes through.- Mmm.
0:48:06 > 0:48:08There's bananas, it's lovely and moist.
0:48:08 > 0:48:13The taste is fantastic, that Italian meringue is lovely. That's the sort of thing I was looking for.
0:48:13 > 0:48:16- If you didn't overfill your mould. - Yes.
0:48:16 > 0:48:18It looks a bit of a mess.
0:48:19 > 0:48:25Miranda, Ruth and Edd had all displayed excellence throughout the competition.
0:48:25 > 0:48:29For Mary and Paul, deciding who to let go would prove incredibly hard.
0:48:31 > 0:48:33There was a big bust-up, actually, to be honest.
0:48:33 > 0:48:35For the first time in Fulham for the final
0:48:35 > 0:48:37there was Miranda, Edd and Ruth
0:48:37 > 0:48:40and we needed two people to go through to the final.
0:48:40 > 0:48:44- It's frightening, thinking what's going on with them. - What are they talking about still?
0:48:44 > 0:48:47- I can't remember how many hours we...- Five hours.
0:48:47 > 0:48:50..five hours and this was one of the first programmes...
0:48:50 > 0:48:54- Five hours! - ..that we went back to see how they'd done in previous shows.
0:48:54 > 0:48:59- That's right, retrospectively, yes. - ..and they have to be consistent.'
0:48:59 > 0:49:02- Yes.- It's no good being good one week and down the other.- Mmm.
0:49:02 > 0:49:04Because you might have too many downs and be out.
0:49:04 > 0:49:07- But we got it right in the end. - Yes, we did.
0:49:07 > 0:49:10You know how it works, we can't take all three of you.
0:49:10 > 0:49:15And after much deliberation, we're extremely sorry to say
0:49:15 > 0:49:19that the person who will not be joining us tomorrow will be...
0:49:27 > 0:49:29Miranda.
0:49:31 > 0:49:36'I felt so proud. Getting through to the final was just such'
0:49:36 > 0:49:39a fantastic achievement. Of course I was disappointed not to go through,
0:49:39 > 0:49:43but then to have Mary say I reminded her of her
0:49:43 > 0:49:46when she was little, yeah, I was on cloud nine when Mary said that.
0:49:46 > 0:49:50And it was just a wonderful way to finish my time in the Bake Off.
0:49:53 > 0:49:56After six gruelling weeks, the last day of the Bake Off
0:49:56 > 0:50:00had finally arrived, with Ruth and Edd going head to head.
0:50:00 > 0:50:02'This morning I'm feeling apprehensive,
0:50:02 > 0:50:06'my stomach's all churny and I feel a bit daunted at the moment.'
0:50:06 > 0:50:10'I didn't have an enjoyable day yesterday, things went wrong and I was very stressed.'
0:50:10 > 0:50:16'Although Edd is very, very good, I'm sure I'm capable of winning.'
0:50:16 > 0:50:18That's what I'll go all out to do.
0:50:18 > 0:50:21I'd like to think I have a good chance, but it's all down to what happens on the day.
0:50:21 > 0:50:25Bakers, it's grand finale day.
0:50:25 > 0:50:28We're going to be asking you today to prepare and bake
0:50:28 > 0:50:32the ultimate garden tea party
0:50:32 > 0:50:34for this beautiful summer's afternoon.
0:50:34 > 0:50:38We'd like you to make, please, 24 miniature tarts, 24 scones.
0:50:38 > 0:50:4024 choux buns, 24 finger sandwiches
0:50:40 > 0:50:43made with the bread that you'll be making.
0:50:43 > 0:50:47Now that is an awful lot just to say, let alone bake,
0:50:47 > 0:50:49so you'd better get baking.
0:50:49 > 0:50:52Edd and Ruth had one final mammoth bake left,
0:50:52 > 0:50:56catering for a garden tea party for 40 guests.
0:50:58 > 0:51:02And there were a few familiar faces sampling their baking.
0:51:05 > 0:51:08So this is the finale, what's going to be the key to success?
0:51:08 > 0:51:13They've got to get the timing right. They'll have made timetables, let's hope it's in the right order.
0:51:13 > 0:51:17Consistency is obviously the key, the size has got to be the same.
0:51:24 > 0:51:28My arm will be dead at the end of this, I'll be all cramped up and stuff.
0:51:28 > 0:51:32I feel like I am up against it, but I'm probably not,
0:51:32 > 0:51:37I'm probably just having a flap unnecessarily.
0:51:46 > 0:51:50OK, bakers, time is up.
0:51:55 > 0:52:01'I think everything I have made is good, so I can go holding my head up high, knowing I've done well.
0:52:01 > 0:52:07'Through the six weeks I've been a strong contestant, so I can be very proud of what I've done overall.'
0:52:07 > 0:52:09'I thought that Edd would be streets ahead of me,
0:52:09 > 0:52:12'I really did think he would be.
0:52:12 > 0:52:16'But I've come up with some great stuff today. I think we're on a very level playing field
0:52:16 > 0:52:19'and of course I'd love to win.
0:52:19 > 0:52:22'And I hardly dare hope that I might win.'
0:52:28 > 0:52:33After five hours of solid baking, finally it was down to the judges.
0:52:35 > 0:52:38I think they look great, there's a lot of different colours there,
0:52:38 > 0:52:42the profiteroles have got a nice finish on them as well.
0:52:42 > 0:52:46- That looks beautifully even to me. Come on, bread expert, what do you say?- It's bouncy,
0:52:46 > 0:52:51- structured, it's a good bake. - That is sheer praise from the maestro.
0:52:51 > 0:52:52Thank you!
0:52:52 > 0:52:55Pastry's absolutely fine, beautifully brown,
0:52:55 > 0:52:58I can even see the fork marks through it.
0:52:58 > 0:53:00It tastes fantastic.
0:53:00 > 0:53:04Don't they look beautiful? Lovely finish.
0:53:04 > 0:53:06For me, that is absolutely beautiful.
0:53:06 > 0:53:09- It's got the zing.- Yes. - It really has got it coming through.
0:53:16 > 0:53:19When I touch the bread it feels lovely and soft.
0:53:19 > 0:53:21It's got a lovely structure to it.
0:53:22 > 0:53:25- Yes, smells good, baked well.- Mmm.
0:53:25 > 0:53:29I think you've got a great balance of flavour in there as well, the salt's bang on.
0:53:29 > 0:53:33That's what I call generous, lots of raspberries, lots of cream.
0:53:33 > 0:53:35- Yes, yes and yes!- Mmm.
0:53:35 > 0:53:38Ticks all the boxes, great profiterole, lovely taste.
0:53:40 > 0:53:42I think that is lovely, it melts in the mouth.
0:53:42 > 0:53:46- I'm in total agreement with you, and that's pretty rare.- Oh!
0:53:46 > 0:53:48- Wow, that's a first!- Well done, Edd.
0:53:48 > 0:53:49Thank you.
0:53:49 > 0:53:54Edd and Ruth serve their afternoon tea while the judges were left
0:53:54 > 0:53:58to decide who would win the first ever Great British Bake Off.
0:53:58 > 0:54:01Can I interest you in some cakes? CHEERING
0:54:01 > 0:54:05Overall, the standard's been pretty good. We've got the right two going through.
0:54:05 > 0:54:09Oh, today the standard I thought was really excellent.
0:54:09 > 0:54:11But - there can be only one winner.
0:54:11 > 0:54:13There is only one winner.
0:54:13 > 0:54:17Ladies and gentlemen, friends and family,
0:54:17 > 0:54:23I'm absolutely delighted to say that we do have a winner for The Great British Bake Off
0:54:23 > 0:54:27and I'm very happy to announce that the winner is...
0:54:30 > 0:54:33Edd.
0:54:33 > 0:54:34CHEERING
0:54:34 > 0:54:36Ha, ha! Well done.
0:54:36 > 0:54:39It was just the most amazing but shocking feeling.
0:54:39 > 0:54:42Think I was in a daze the rest of the day.
0:54:42 > 0:54:47Yeah, it was definitely a massively life-changing moment.
0:54:47 > 0:54:51Edd for me was the best baker in the whole Bake Off. He showed flair, initiative and knowledge
0:54:51 > 0:54:54and he did go on a journey from the start to the end.
0:54:54 > 0:54:58- And we were unanimous that he should be the winner.- Yes.
0:54:58 > 0:55:02'Very, very life-changing, all in very, very positive ways.'
0:55:02 > 0:55:04I am now a professional baker
0:55:04 > 0:55:07and that's what I wanted and that's what I got.
0:55:07 > 0:55:12'I think I'm more passionate about baking now than I was beforehand.'
0:55:12 > 0:55:17I've no hard feelings or disappointment on my part that I didn't win,
0:55:17 > 0:55:21because I have managed to achieve everything I want to do.
0:55:21 > 0:55:23It's my job now, and I love what I do.
0:55:23 > 0:55:30But even the bakers that didn't make it to the final have found their lives have changed.
0:55:32 > 0:55:36Jonathan always wanted to follow in his grandfather's footsteps
0:55:36 > 0:55:39and start up his own puddings business.
0:55:39 > 0:55:41Since the Bake Off I set up the Pudding Stop
0:55:41 > 0:55:45and I've been going for about nine months now
0:55:45 > 0:55:47and I sell at weekly farmers' markets and I also supply to
0:55:47 > 0:55:50local restaurants and cafes and even a health club.
0:55:50 > 0:55:55The Bake Off gave me a lot of confidence to show that I could go out there and sell my products.
0:55:55 > 0:55:59So this is now my sole job, this is where my income comes from and it's going really well.
0:55:59 > 0:56:03Since coming third in the Bake Off, Miranda has numerous
0:56:03 > 0:56:05baking-related projects underway.
0:56:05 > 0:56:09Life's changed a huge amount since The Great British Bake Off.
0:56:09 > 0:56:13The National Trust approached me to ask if I'd be interested in working with them.
0:56:13 > 0:56:19So it's an exciting opportunity and I've got some lovely baking classes planned for the next few months.
0:56:19 > 0:56:23Coming to do demonstrations and classes with people like the National Trust
0:56:23 > 0:56:25is a fantastic way to be spending my time.
0:56:25 > 0:56:29It's just amazing that since The Great British Bake Off
0:56:29 > 0:56:32I now have a completely new and exciting career that I love.
0:56:32 > 0:56:37Having the chance to come and do classes like this is just fantastic.
0:56:41 > 0:56:44David has been planning his new business venture,
0:56:44 > 0:56:47an exclusive outdoor catering business.
0:56:47 > 0:56:52This is a trial run of the festival kitchen that I've set up.
0:56:52 > 0:56:55So we're going to our first festival on Wednesday
0:56:55 > 0:56:57and then we've got ten festivals in the summer.
0:56:57 > 0:57:00Hello, everyone!
0:57:00 > 0:57:03So we're ready to serve, so please come and have some.
0:57:03 > 0:57:05CHEERING
0:57:05 > 0:57:10We've got either beef or ham, some roast vegetables, roast potatoes or some dauphinoise.
0:57:10 > 0:57:11- Are you first?- Yes.
0:57:11 > 0:57:14Seven pounds, please! Not really. Kidding.
0:57:14 > 0:57:17The anxiety, the nervousness the stress and the sleepless nights
0:57:17 > 0:57:20are starting to turn into a little bit more excitement.
0:57:20 > 0:57:24Really I've been counting down to the first day at festival
0:57:24 > 0:57:26for so long that I really just want to get there now.
0:57:26 > 0:57:29Ruth, the Bake Off's runner-up,
0:57:29 > 0:57:32is in great demand and now has a full-time career in baking.
0:57:32 > 0:57:35Taking part in the Bake Off has opened so many doors for me.
0:57:35 > 0:57:40'Life is very different now, I now have my own business'
0:57:40 > 0:57:41and my own website,
0:57:41 > 0:57:45and I am teaching baking courses at a cookery school in Derbyshire,
0:57:45 > 0:57:51so teaching others to bake, which is really, really lots of fun.
0:57:51 > 0:57:54The opportunities that have come along to work with major brands
0:57:54 > 0:57:58on major projects has been really phenomenal.
0:57:58 > 0:58:02I'd never have been able to do that without taking part in the Bake Off.
0:58:02 > 0:58:06Before entering the competition, Edd, a litigation clerk,
0:58:06 > 0:58:09had dreamt of becoming a professional baker.
0:58:09 > 0:58:12A year on from winning, and his life has changed dramatically.
0:58:12 > 0:58:14Since the show finished I quit my job
0:58:14 > 0:58:17and then this year I moved to London permanently.
0:58:17 > 0:58:19I've spent time in professional kitchens,
0:58:19 > 0:58:22so pretty much completely my life's different.
0:58:22 > 0:58:26When I got on the show the only thing I was hoping for that it might open a few doors
0:58:26 > 0:58:28so that I could do what I loved as a career.
0:58:28 > 0:58:32And it has done that. But in very unexpected ways.
0:58:32 > 0:58:35The idea of working at Raymond Blanc's was never in my head.
0:58:35 > 0:58:39So, yes, it's looking like a nice year ahead, so nice and exciting.
0:58:39 > 0:58:43In the end I'm doing what I love as my career and that's what I wanted.
0:58:43 > 0:58:47So I'm very, very happy with the way it's turned out.
0:59:07 > 0:59:10Subtitles by Red Bee Media Ltd
0:59:10 > 0:59:13E-mail subtitling@bbc.co.uk