Revisited The Great British Bake Off


Revisited

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In 2010, talented baking enthusiasts from all over Britain

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came together to compete in the first-ever Great British Bake Off.

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We'll take our Bake Off tent around Britain

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and test their baking prowess, so welcome...

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BOTH: To The Great British Bake Off.

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Over six challenging weeks, ten bakers battled it out.

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You've got 40 minutes to bake a lemon souffle.

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Texture's excellent.

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We're asking you today to make four Cornish pasties.

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For me, it's slightly under-seasoned,

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-it's on the bland side. Miranda, you've let me down.

-Oh, gosh.

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24 choux buns, 24 finger sandwiches made with the bread that you'll be making.

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-Yes, yes and yes.

-Mmm.

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Until finally, a winner was crowned.

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The winner is...

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Edd.

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APPLAUSE

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One year on and the experience of competing in The Great British Bake Off

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has changed the lives of those who took part.

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I've always wanted to bake and The Great British Bake Off

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gave me the confidence to pursue a dream and follow it through.

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It's been such a worthwhile thing for me and has changed my life.

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If I had to do it all over again, I would love to.

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If someone asked me, "How was The Great British Bake Off experience?"

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my answer would be, "Fabulous.

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"Absolutely fabulous."

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It all began in Kingham, in the heart of the Cotswolds.

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We're going to start off, bakers, with your signature cake.

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Maybe something you've been given,

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handed down by your grandparents or your mum

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or something you liked in a restaurant.

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And it's something that means something special to you,

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maybe says something about you as individuals.

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On your marks, get set, bake.

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Every aspect of their baking ability was scrutinised

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by two of the toughest critics.

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Acclaimed cookery writer Mary Berry and master baker Paul Hollywood.

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'The type of person who'll win this is someone who's technically superb,'

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has the passion and has the innovative skills

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to bring out a product and make it look absolutely fantastic.

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Baking can be fickle. I've written hundreds of recipes

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and I know that several people making the same recipe

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can get totally different results and it's jolly difficult

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when you're competing against nine other contestants.

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Mark, a bus driver from south Wales, chose to bake his own invention,

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marmalade teacake.

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It's quite a straightforward recipe and it's quite forgiving,

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so not a huge amount that can go wrong with it, hopefully.

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It never has done yet.

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But his confidence was misplaced.

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Well, my marmalade cake was a total disaster

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because as everyone now knows, it sunk.

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Which, in all the practicing at home, it had never done.

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When it came out it looked literally just like a house brick.

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It was Mark that kept opening the oven every five minutes,

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so it dropped in the middle. It's simple things.

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Don't know if I can do a great deal to rectify it,

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but we'll try and put some extra orange pieces in the centre.

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I think everybody's had some form of disaster or another.

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I was expecting it, to be honest.

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Lea from Scotland was hoping to impress the judges with her

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cranberry and pistachio cake.

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The pressure, it creeps up to a point where you think, "Argh!

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"What am I going to do?"

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Moment of truth.

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Oh!

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SHE GASPS

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As I took the cake out of the oven,

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there was smoke coming from my oven gloves

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and the immediate reaction was, "Argh!"

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Don't panic, Harris.

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I was thinking, "This is what I'll be known for."

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Brilliant, we're OK.

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It wasn't damaged, it just landed and just picking it up...

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I mean, it ought to be damaged!

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Single mum Annetha from Essex

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made a Jamaican family favourite, light black cake.

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-What is the moisture in here?

-Well, that's the rum and the wines.

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It's part of how you'd make the black rum cake.

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-Woo!

-Oh, come on.

-Happy days.

-She's getting happy!

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Mary's pupils are dilated.

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I've never seen her so bonnie.

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When I made my West Indian rum cake, I was in my element

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because it's something that I can do with my eyes closed.

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I was kind of keeping my fruits guarded

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so nobody would get my secret recipe.

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Mother-of-three Ruth from Cheshire made her own version

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of lemon drizzle cake.

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This looks like lemon curd.

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It is, I'm making my own lemon curd there.

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-They used to do it always in a bowl above simmering water.

-Yeah.

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You're bravely doing it over a low heat. That's much quicker, but you have to keep your eye on it.

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You have, but I'm a firm believer in, you know...

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I'll whizz my butter in the microwave to soften it up.

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-Well, with three children you take short cuts.

-That's it.

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Bake Off bakers, I should tell you you've got five minutes left.

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Five-minute countdown, gang.

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There's no way, absolutely no way I'm going to get this done.

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This is where they panic. You start seeing their eyes glaze over, the pupils will open up.

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The sweat will start coming again.

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17, 18, 19, 20,

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21, 22, 23...

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OK, everyone. Last lick of the spatula, time is up.

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Did that go down when it came out?

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It was down when it came out. It was already down, it sunk.

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Something's happened in the oven.

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It's been knocked, door opened, oven's been banged.

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I felt probably a bit like the cake at the time.

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I was pretty sunk as well, because that was the one thing

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out of the whole weekend that I had high hopes for.

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In that sense, I was quite upset.

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-You put your heart and soul into this.

-Yes.

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It really means something to you.

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What I love about you is your emotion shows on your face.

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-Sorry!

-It's all right.

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-It's all right.

-It's all right.

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To flop so badly on the very first thing

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was pretty emotional at the time.

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But afterwards we had a laugh about it, when we watched the programme,

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we had a good laugh about it. Hey, that's life.

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-You've got the whole weekend.

-All right.

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-You've got a perfect tie. Perk it up, stand up straight.

-Yep!

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It's all to play for.

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Yeah, definitely and I'm ready for the next challenge.

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Absolutely.

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Too dry, unfortunately.

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And I'm not getting enough flavour.

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It's the way of the world, you don't necessarily

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know how you're going to do unless you try it.

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And there's no point in saying, "I'd like to do that,

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"I'm just too scared."

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Go for it. You've only got one life, live it.

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-Really nice.

-Lovely.

-You get the fruit, you can taste the molasses.

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-The softness of the cream is there and then bang!

-Bang.

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The flavours with the rum and she had these Caribbean essences

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going into some of her cakes, they were absolutely breathtaking.

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I actually asked her for the recipe.

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Mary and Paul absolutely adored it

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and that just blew me away because cakes is my main strength

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and my passion and I was like, "Whoa, yes!"

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This is a lovely texture, isn't it?

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It's really delicious.

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Well...superb. That, you could put in front of royalty.

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-Mmm.

-SHE GASPS

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-Thank you, yay!

-Next time you cook for the Queen, you'll take it along?

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Yeah, can I come with you?

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I was absolutely made up,

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that was my very first week at Bake Off, my first experience

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of having some really good comments and it set me up, really.

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It gave me the drive to carry on and, "Yes, actually, I can.

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"I can bake really well."

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Each week the most nerve-racking part of the process

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was waiting to find out who would be leaving the Bake Off.

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Obviously, we have to lose two today. Have you come to a decision?

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I think we have.

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Sadly, Mark and Lea won't be coming with us

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-on our next leg to Scotland.

-Right, that's fine.

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And we will miss you greatly.

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-Thank you.

-As I'm sure the other eight will as well.

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Thank you very much.

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Feel proud. You should feel very, very proud.

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We'll see the rest in Scotland. Thank you for your hard work.

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Thank you, thank you, thank you.

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Thank you.

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After losing Mark and Lea in the Cotswolds,

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it was off to the next round at Scone Palace in Perthshire,

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where the remaining eight tackled the delicate discipline of biscuits.

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You've got one shot at this, you've got one batch.

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The whole batch will be served to the judges.

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Policewoman Louise from Prestwick was keen to impress the judges

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with her modern twist on an old classic,

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stained-glass-window shortbread.

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These boiled sweets, I'm going to smash them up

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and when you put those into the middle, into the oven,

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they melt again so it comes out like a stained-glass effect.

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Last week, she said, "I'm going to do something really stunning."

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I work with the KISS method, which is, "Keep it simple, stupid."

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So...that'd be me.

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"Keep it simple, stupid," has plagued me since I announced that

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on national TV, but there you go. These things are sent to try us.

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-Louise, how's it going?

-I'm having a nightmare.

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I'm sorry. What can I do?

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I've just gone to put my second lot into the oven.

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My orange ones and these are my lemon ones.

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-I've had a bit of a disaster with those.

-What happened?

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-I don't know.

-They've merged.

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No, they've completely collapsed. I don't know why.

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The mistake in the recipe for the stained-glass shortbread

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was that I've misread one-and-one-eighth of an ounce

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and I've added eight ounces.

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So, basically, almost seven times too much sugar than was required.

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Let's see if I can just get one off.

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Ooh.

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-Louise, you've got a broken heart.

-You're telling me.

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Oh, matey. Listen, courage.

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Mother of two Miranda from West Sussex

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wanted to impress with her elaborate iced vanilla biscuits.

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I like this kind of baking because I can be quite artistic.

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I like choosing the colours

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and making a little design, so hopefully it will pay off.

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OK, everyone, you've got ten minutes.

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I think we can safely say these are not coming off the plate, can't we?

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I'm probably behind because of the detail I'm trying to put into these.

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I'm just trying not to think what stage everyone else is at.

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-Do not walk near my table, sorry, Ruth.

-Oh, sorry.

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-I'm having a nightmare every time someone walks past.

-Tiptoe.

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Cookie countdown, three, two, one, and you are out of time.

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-Louise.

-There we are.

-How are you?

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Not so good.

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I'm just gutted cos I've practised them so much.

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I bet you did.

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I had them at the right consistency.

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I like the idea of the stained glass. As a chewy biscuit goes,

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I think the flavour's all right.

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-But obviously, technically, big mess-up.

-Yep.

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Not only did they spread, they stuck,

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they just merged into one big cathedral stained-glass window.

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How about that, then?

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They are a delight, couldn't be more beautiful.

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Look at that texture there, absolutely perfect.

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-Underneath, a good colour.

-I haven't broken any yet.

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The taste is fantastic.

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I'm going to stay here for a little bit, if that's all right.

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Come on!

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I just want to stay here, everything's so pretty here.

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Bakers, it's time for the Technical Challenge.

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This is about discipline, not creativity.

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I can tell you now that your challenge

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this afternoon will be scones.

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Not just any scones, you've got a recipe there.

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It's Paul Hollywood's, it's his recipe. So get it wrong,

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the wrath of the Silver Fox will be upon you.

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For me, I love the Technical Challenge.

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I know it's probably scary for them,

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but that's purely down to the art of surprise.

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Just like an exam, all the bakers were given the same recipe

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and they only found out what this would be on the day.

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We genuinely had no idea what we were going to be making.

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When we got handed something, for example, the scones,

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and they were Paul's own recipe,

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clearly it was even more pressurised

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25-year-old Jonathan from St Albans dreamt of following

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in his grandfather's footsteps by opening a bakery.

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Oh, he's getting scientific.

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I reckon that's about right.

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How much are you expecting them to rise, do you know?

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-Um, probably double again. So they'll probably be about there.

-OK.

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It's important to do well in this task and the remaining tasks,

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cos otherwise, I'm going home.

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I don't really want to do that.

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They don't look like scones, they look like bread rolls.

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The inclination is to just bust them open

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and try one of the bad boys.

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-My inclination is to put it in the bin.

-We can't!

-I know!

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It was a bit of a disaster!

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Unlike the other challenges,

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Mary and Paul blind-tasted the technical round

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and judged the finished product without knowing who had baked which.

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These have got a sort of mottle-y look on the top.

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There's been hardly any egg wash on this at all, if any.

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It's been overworked too much.

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It's not chaffing, that's been kneaded. That's been pounded.

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-See the way that's split?

-Yeah.

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It's an indication that there's been too much flour added to it.

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And this has risen beautifully, evenly.

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What I like is the colour.

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Nice and light there and it's got a lovely colour on the top.

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-I think they're well baked and they taste good.

-Mmm.

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-Who's the clever Dick?

-Gold, Jonathan.

-Oh!

-Jonathan.

-Yay!

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Now you've made scones quite a lot before, haven't you?

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Not much, cos my mum makes incredible scones. I just eat hers.

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-I think she'd be very proud of you, well done.

-Well done.

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King of the scones.

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The highlight of The Great British Bake Off

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was winning the scone challenge.

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The key to the scone challenge was a cheeky little phone call

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to my mum the night before.

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We were in Scotland, I thought we might be making some scones.

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She said, "Don't cut them out too thinly."

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That proved to be the difference.

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Today, we've got something rather special for you.

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This is the Petit Four Challenge.

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You have four and a half hours

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and you've got to produce three different types of petit four.

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Meringues, choux buns and macaroons.

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At the end of today we're losing two of you

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and the judges have that unenviable task ahead of them.

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-Bakers, it's all in your hands now. Really, really good luck.

-Yep.

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And please, get baking.

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The last challenge of each week was the show-stopper.

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The longest and most demanding of all the bakes.

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If a meringue's good, if you put it above your head, it shouldn't fall down.

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So, one, two, three...

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Credit controller Jas from Birmingham

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relished the opportunity to display her charisma through her creations.

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-I'm going to join two together...

-Yeah.

-..and put chocolate in there.

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In the middle, I'm going to put popping candy.

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-That sparkles?

-It goes...

-Click-click-click-click.

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-Oh, brilliant!

-Like moon dust.

-Oh, yeah!

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I went on the programme to show that you can do classical baking

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but you can also put your own little twist on everything.

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You can put space dust in meringue

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and you can put all sorts of little touches just to personalise it,

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and just show your mark on your baking.

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These have gone dead sticky, so we'll just have to wait and see

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if the judges like kind of sticky meringues.

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They don't look good.

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I'm going to drizzle chocolate over them to hide it.

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Bakers, you have one minute left.

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The macaroons have become well absorbed with the cream.

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It's softened them, yes.

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-They've gone like that because they're so thin.

-Yeah.

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-You're in danger as soon as you put liquid in that it'll get wet.

-OK.

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I'm quiet because I've got the moon dust dancing around on my tongue.

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-It's good.

-Can you feel it?

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-Oh, there it is.

-Yes!

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Every single piece of food she made, she had an edge to it,

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whether it be moon dust, glitter, various colours.

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It was always out of the box and that's what made her entertaining.

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I can tell you now that

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the two people who won't be coming with us...

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..are Louise...

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and Annetha.

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We're very sorry to see you go, thank you so much for making this

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a wonderful weekend at Scone.

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I knew I was going home. I lost confidence.

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I did, I lost confidence and that was that.

0:18:280:18:30

I already felt in the danger zone,

0:18:300:18:33

going into that second show,

0:18:330:18:35

I definitely knew that my cards were marked

0:18:350:18:37

and it came as no surprise.

0:18:370:18:39

If I was a judge, I wouldn't have had me stay either.

0:18:390:18:42

You know, to be fair.

0:18:420:18:43

In Round Three, it was the Bread Week

0:18:480:18:51

and the Great British Bake Off pitched the marquee in Sandwich, Kent.

0:18:510:18:54

Entrepreneur David from Milton Keynes felt confident

0:18:560:19:00

in his bread-making skills.

0:19:000:19:02

Is this going to be your week, David? You like bread, don't you?

0:19:020:19:06

Most baking I do is bread, really, at home.

0:19:060:19:08

-Very manly, so we're told, to make bread.

-Yeah.

0:19:080:19:11

Which recipe are you making?

0:19:110:19:13

I decided that I needed a phoenix from the flames,

0:19:130:19:16

so I had the inspiration of doing a chilli bread.

0:19:160:19:18

With only six bakers left in the Bake Off,

0:19:180:19:21

he wanted to secure his place in the next round.

0:19:210:19:24

-Look at him now. He's full of spirit, ambition.

-He's raring to go.

0:19:240:19:28

-He is.

-And he's determined.

0:19:280:19:30

He's very determined.

0:19:300:19:31

-What's going on in there?

-In here,

0:19:310:19:33

we have anchovies, sweet paprika, fresh oregano

0:19:330:19:37

-and some extra virgin olive oil...

-Ooh, hello!

0:19:370:19:40

..which is going to go into my bread.

0:19:400:19:42

I'd normally add water to a hot tray in the bottom of the oven.

0:19:520:19:55

It creates a lot of steam,

0:19:550:19:57

which is a great oven environment to bake bread in.

0:19:570:19:59

Where's my temperature gone?

0:19:590:20:01

-Why's my light off?

-Safety cut-out.

0:20:030:20:06

While steam creates a crispy crust on a loaf,

0:20:060:20:09

it's not an ideal addition to an electric oven.

0:20:090:20:11

David almost blew up his oven by deciding to pour water into it,

0:20:110:20:14

not the most sensible thing to do.

0:20:140:20:16

Do you want to use my oven?

0:20:160:20:18

You can't open yours in the first ten, 15 minutes.

0:20:180:20:21

How long's your... Yours will be affected if you open the door.

0:20:210:20:24

'Baking with an oven that's not working'

0:20:240:20:26

is always going to be difficult, so it did cause a panic.

0:20:260:20:29

Other people could have just let me sink

0:20:290:20:31

and have problems at that point, but Ruth offered that I could go

0:20:310:20:35

and bake my bread in her oven.

0:20:350:20:36

It was very nice. Although we're very competitive,

0:20:360:20:39

everyone was still very friendly.

0:20:390:20:41

Yeah, it's back on now.

0:20:410:20:43

I think I've rubbed chilli in my eye!

0:20:430:20:46

No, you're crying cos your oven went off.

0:20:460:20:49

OK, everyone, that's time, so bread needs to come out the oven

0:20:520:20:55

and cool down.

0:20:550:20:56

OK, done.

0:20:560:20:58

When it came to judging, the bakers had additional pressure,

0:20:580:21:02

knowing that bread was Paul Hollywood's own personal obsession.

0:21:020:21:07

The dough's a bit tight. It is a bit stodgy.

0:21:070:21:10

You've cut down the salt a little bit much on your dough.

0:21:100:21:12

It does taste as though it needs more salt.

0:21:120:21:15

This is a whopper, isn't it?

0:21:180:21:20

Look at that - it's so high!

0:21:200:21:22

-It's bouncy.

-Bouncy's good.

-That's almost praise.

0:21:220:21:25

-That is, isn't it?

-Think it's under-proved.

0:21:250:21:27

Any pressure on that takes it to dough.

0:21:270:21:31

One baker who was consistent but kept a low profile was Edd,

0:21:330:21:36

a litigation clerk from Leeds.

0:21:360:21:39

He dreamt of becoming a professional baker.

0:21:390:21:42

-Oh, yeah.

-Ooh.

0:21:420:21:45

You look at the structure of that, it's all open, it's irregular.

0:21:450:21:48

You can tell how taut it was. Look at the bake

0:21:480:21:50

-and you feel that - it's bouncy.

-Mmm.

0:21:500:21:54

-Of all the loaves, that structure is the best.

-For me, yeah.

0:21:540:21:57

I said on the day that I kind of felt lucky

0:21:570:21:59

that everything went well for me, but I think in some ways...

0:21:590:22:04

I don't know, just the shock of it -

0:22:040:22:06

it makes you think, "Well, it's not me - it's just luck,"

0:22:060:22:09

but in the end I did make really good bread.

0:22:090:22:12

-Technically excellent.

-Thank you.

0:22:120:22:14

-About halfway through, I think he decided that he wanted to win.

-Mmm.

0:22:140:22:19

And very quietly, without discussing it with other people,

0:22:190:22:22

he went from strength to strength.

0:22:220:22:24

Edd proved it wasn't just luck when he was crowned

0:22:240:22:28

king of the cobs in the technical challenge later that day.

0:22:280:22:31

That's a nice loaf. That's a very nice loaf.

0:22:310:22:34

You've done really well today. You can come and work for me any time.

0:22:340:22:38

Paul gave me comments that kind of changed my attitude a little bit

0:22:380:22:41

and kind of blew me away in some ways.

0:22:410:22:43

It all culminated in the final judging

0:22:430:22:45

when he said I can work for him any time.

0:22:450:22:47

It was a good thing to hear

0:22:470:22:50

and it definitely gave me a massive boost in confidence.

0:22:500:22:53

I told him that he could come and work for me any time.

0:22:530:22:57

It's still open. It's still open.

0:22:570:23:00

Edd, you can come and work for me now if you want.

0:23:000:23:02

The show-stopper in Bread Week required the bakers to

0:23:030:23:06

make 12 sweet and 12 savoury bread rolls.

0:23:060:23:09

-Two...

-So I'm doing six different types of flavour and five doughs.

0:23:090:23:13

So a lot of work, Jonathan, again.

0:23:130:23:16

Well, I have a lot to go, so...

0:23:160:23:17

Yeah, I'll leave you alone! HE LAUGHS

0:23:170:23:20

Bye-bye.

0:23:200:23:21

So this is a big day for Jonathan today.

0:23:210:23:23

-He's got an awful lot to do.

-Yeah.

-Hope he can cope.

0:23:230:23:26

-And I think he is panicking today.

-He's very concerned.

0:23:260:23:31

True to form, Jas was not holding back

0:23:310:23:34

when she revealed her take on pain au chocolat.

0:23:340:23:37

I'm going to put melted Mars bar in the middle

0:23:370:23:40

as I'm a chocoholic, roll the pastry into a square...

0:23:400:23:43

-A pain au chocolat with Mars bar inside?

-Yes.

0:23:430:23:46

Well, my baking is rather like my life, really.

0:23:460:23:49

I like to enjoy myself and see how much I can push myself,

0:23:490:23:52

and I like to add a little spark to everything I do,

0:23:520:23:55

not just the baking.

0:23:550:23:57

That sounded rude. That wasn't supposed to sound rude!

0:23:570:24:00

Is this your way of relaxing, then?

0:24:000:24:02

Yeah, and escaping kind of everyday...humdrum.

0:24:020:24:05

-And also just feeling you've achieved something.

-Yeah.

0:24:050:24:08

I like the creative side of it - making it just a bit more special than you could buy.

0:24:080:24:13

That's just spare, isn't it? You're not using it.

0:24:130:24:15

No, that's for my...buns.

0:24:150:24:17

You're kidding?

0:24:170:24:18

No, that's for my buns!

0:24:180:24:20

-I thought you were using those.

-No, that's the one I'm not using.

0:24:200:24:23

I've just eaten half of your ingredients, there.

0:24:230:24:26

Yes, that's... I needed a whole bar.

0:24:260:24:29

They were genuinely really lovely about my baking

0:24:290:24:32

and showed that through regularly stealing my ingredients

0:24:320:24:35

before I'd even used them,

0:24:350:24:37

whether that be pistachio nuts or big bars of chocolate

0:24:370:24:40

that they'd eaten. They would be licking my bowls,

0:24:400:24:42

they would be putting their fingers in my mix.

0:24:420:24:45

It was just lovely and it made me feel totally so much more relaxed

0:24:450:24:50

and more like baking at home with friends, and how baking is for me.

0:24:500:24:54

OK, you've got ten minutes left! Just ten minutes!

0:24:560:25:01

I've got the last couple of bits in the oven.

0:25:010:25:03

I'm just making a couple of glazes.

0:25:030:25:06

They smell great.

0:25:080:25:10

Ooh, ow. Ooh, ow. They're a bit hot!

0:25:110:25:15

I've done the best I can do.

0:25:150:25:17

You can never be confident, cos everyone's done a great job.

0:25:170:25:21

OK, everyone, that's time up. Baskets to the end of your stations.

0:25:230:25:27

Hopefully the bread is to the texture that they want.

0:25:320:25:36

I mean, the dough was a lot wetter,

0:25:360:25:38

so hopefully that will show in the bread.

0:25:380:25:41

I got it all done, did six different doughs in six hours,

0:25:410:25:45

so, yeah, I'm pleased to get it all finished.

0:25:450:25:48

Miranda, would you like to bring your buns up?

0:25:480:25:50

-What have you got on the sweet front?

-This one's a...

0:25:500:25:53

chocolate and orange sort of sweet bun, really,

0:25:530:25:56

but it's a sort of slightly-spiced dark chocolate.

0:25:560:25:59

Texture's good.

0:25:590:26:02

That's nice, that.

0:26:030:26:05

Yeah, that's good.

0:26:050:26:07

-Look at that.

-Interesting.

0:26:080:26:10

It is rocket, tomato, mozzarella and chorizo.

0:26:100:26:14

Mmm, isn't that good?

0:26:140:26:17

Now, this one is the cinnamon Chelsea bun. Texture...

0:26:210:26:24

This is dry because it is overcooked. The middle's all right.

0:26:240:26:29

But they are burnt.

0:26:290:26:31

-And this one is the...

-Mars bar.

-The Mars bar one.

0:26:340:26:37

HE CHUCKLES

0:26:370:26:38

You get a nice chewy effect with the Mars bar.

0:26:380:26:41

-It's quite stodgy.

-Mmm.

0:26:450:26:48

-The Mars bar doesn't work in there.

-Mmm. OK.

0:26:480:26:50

-What's this one?

-It's a red berry and almond.

0:26:520:26:54

When you push your finger down, it's not springing back.

0:26:540:26:57

Yep.

0:26:570:26:59

So that's underdoing, isn't it?

0:26:590:27:01

That's similar to your stuff yesterday.

0:27:010:27:03

Once again it was a close call,

0:27:030:27:05

with three bakers in the firing line.

0:27:050:27:08

Who do you think is in the danger zone?

0:27:080:27:10

Jonathan. He was consistently not as good as I thought he would be.

0:27:100:27:15

I think Jas. I was quite surprised - she has got a good touch.

0:27:150:27:18

And she enjoys making bread.

0:27:180:27:20

She makes bread at home.

0:27:200:27:22

I can see a pattern with David and the pattern is...

0:27:220:27:25

the idea is very good and visually it looks very good,

0:27:250:27:28

but as soon as you cut into it, you're coming across problems.

0:27:280:27:33

Bakers, you know the drill - six of you here,

0:27:370:27:40

we can only take five of you with us on our next Bake Off,

0:27:400:27:45

and the person who I'm afraid will not be coming with us...

0:27:450:27:48

..is Jonathan. We're extremely sad to see you go, Jonathan.

0:27:500:27:54

-We're very sorry to see you go.

-You've been brilliant.

0:27:540:27:57

-The spirit of the Bake Off.

-Spirit of the Bake Off.

0:27:570:28:01

Being upset is just because you want to continue.

0:28:010:28:04

But it's ridiculous, being so upset about...

0:28:040:28:08

about baking, but my family, my grandfather had a great heritage

0:28:080:28:12

with baking and that's why it's emotional,

0:28:120:28:15

because it's about trying to bring back to life something

0:28:150:28:19

that so many people in my family worked so hard for, for so long.

0:28:190:28:22

When you're passionate about something then emotions

0:28:220:28:25

kind of run riot and things get the better of you,

0:28:250:28:28

but I'm very happy I took part.

0:28:280:28:30

I think it's a great thing to be part of my history.

0:28:300:28:33

Looking back in 20 years' time, we'll put the DVDs in, have a laugh about how I went out, how I cried.

0:28:330:28:38

I mean, it gave me everything I needed to step forward

0:28:380:28:41

and move into a baking career, and hopefully

0:28:410:28:44

have a long and successful one.

0:28:440:28:46

At the halfway point, the Bake Off pitched up in Bakewell,

0:28:460:28:51

the home of the world-famous pudding.

0:28:510:28:54

In order to reach the semifinals, the remaining bakers

0:28:540:28:59

would need to conquer puddings.

0:28:590:29:01

Welcome, bakers.

0:29:020:29:04

Six have become five and here we are in Bakewell.

0:29:040:29:07

It's time now to ask that classic British question,

0:29:070:29:10

"What's for pudding?"

0:29:100:29:11

and this is the answer.

0:29:110:29:13

You're going to make your own classic signature pudding.

0:29:130:29:16

I'm doing a sticky toffee pudding, very traditional.

0:29:230:29:26

-But there's going to be a twist.

-Everyone's been saying that to me.

0:29:260:29:29

No - I'm trying to show that I can do traditional.

0:29:290:29:32

-The only twist in it...

-There IS a twist.

0:29:320:29:35

-A little... All right, a little one.

-Mini twist, half twist.

0:29:350:29:38

OK. I'm putting in tropical fruit.

0:29:380:29:40

-I knew it.

-A bit of tropical fruit again.

0:29:400:29:42

Ruth was hoping that her own invention,

0:29:420:29:45

peach and blueberry boy bait,

0:29:450:29:47

would catch one man's eye.

0:29:470:29:49

It's like a cake layer. I would say it's more like a buttermilk-type sponge.

0:29:500:29:54

-Right.

-But with whipped egg whites so it's quite light.

0:29:540:29:58

That's lovely in itself but then you add the blueberry and peach jam

0:29:580:30:02

that I'll knock up in a bit. And a bit of crispy crumbly on the top.

0:30:020:30:06

-Ooh!

-You can catch boys with it.

0:30:060:30:08

Tasty.

0:30:150:30:17

There's a lot of pressure - you really want it to be good.

0:30:170:30:19

And it's hard because at home things just do come out well,

0:30:190:30:23

then you do something differently and hope it's going to come out the same.

0:30:230:30:27

You either burn it or you undercook it and it's...

0:30:270:30:29

damned if you do and damned if you don't.

0:30:290:30:31

Ladies and gentlemen, time is up!

0:30:340:30:37

Can you please stand by your ovens

0:30:370:30:41

and ready yourselves for the judging.

0:30:410:30:43

Are you reckoning that this is for one hungry person?

0:30:430:30:47

I cut it out for display purposes.

0:30:470:30:49

Can you bring it over so we can see?

0:30:490:30:52

-What are you going to do with that?

-MEL: I'd eat it, Mary.

0:30:520:30:55

I know you would, but it would have been better to cut that into six.

0:30:550:30:58

PAUL: So you've got your caramel sauce.

0:30:580:31:01

-I'm not getting the flavour, any depth whatsoever.

-It's a bit dry.

0:31:010:31:05

-Is it?

-Yes.

0:31:050:31:06

Oh, no.

0:31:060:31:08

You've got the peaches, the blueberries

0:31:080:31:10

-and a sponge mixture around there.

-You've got a good bake on, there.

0:31:100:31:13

I would never have thought of peaches with blueberries

0:31:130:31:17

-and they really go well together.

-It works really well.

0:31:170:31:20

The flavour is fantastic.

0:31:200:31:22

'It looked, actually, a bit of a mess,'

0:31:220:31:24

but when I ate it, it was delicious.

0:31:240:31:27

I mean, she baited this boy, that's for sure. That was spectacular.

0:31:270:31:31

It went down a storm, which is exactly the idea behind the dish.

0:31:310:31:35

It's for catching boys.

0:31:350:31:37

Each week, the surprise of the technical bake was a cause of great concern.

0:31:370:31:41

And in Pudding Week, the bakers were to face the greatest challenge yet -

0:31:410:31:45

souffle.

0:31:450:31:46

We're about to ask you to bake a pudding

0:31:470:31:51

which strikes fear into the most addled and hardened

0:31:510:31:54

of professional chefs.

0:31:540:31:56

You've got 40 minutes to bake a lemon souffle.

0:31:560:32:00

Every time you see it on TV or in a book, it's always like,

0:32:000:32:02

you know, these are tricky, these are hard.

0:32:020:32:05

So you go in with that tension already there.

0:32:050:32:08

I've made one souffle in my whole life, on the show,

0:32:080:32:10

and I think it scarred me for life.

0:32:100:32:13

Souffle requires precision and exact ingredients.

0:32:130:32:17

Without egg yolks, the structure of the souffle is unstable,

0:32:170:32:21

it lacks flavour and depth of colour.

0:32:210:32:25

Stupid, stupid, stupid.

0:32:250:32:28

So annoyed! I get all the little tricky bits right.

0:32:280:32:31

I saw the list - I was aware they were there. Just read through it and just didn't see it.

0:32:310:32:35

David's lapse of concentration proved fatal.

0:32:350:32:39

'Poor David. He addled on with the recipe'

0:32:390:32:42

but he forgot to put the egg yolks in and so the results

0:32:420:32:46

were pretty disastrous, and he was so cross with himself!

0:32:460:32:49

Simple little mistake, overlooked something,

0:32:490:32:53

massive, massive kind of consequences.

0:32:530:32:55

Making souffle without egg yolk is a bit like making bread without flour.

0:32:550:32:59

I was the only person who'd done souffles before.

0:32:590:33:02

Again, one of those things, really - rushing, pressure.

0:33:020:33:06

It was when I saw the egg yolks. It was such a simple thing to do -

0:33:060:33:09

that made it even worse, really.

0:33:090:33:12

Messing up something complicated or difficult,

0:33:120:33:15

but to just simply not add an ingredient is unforgivable,

0:33:150:33:19

really, and extremely frustrating.

0:33:190:33:21

I can't imagine what he felt like, because, once it's in the oven,

0:33:210:33:25

you can't take it out and mix the egg yolks back in.

0:33:250:33:28

-It's a very good flavour. It's a lovely flavour.

-It's great, but...

0:33:280:33:32

It's evenly browned.

0:33:320:33:33

It's down to the egg whites, again.

0:33:330:33:36

Very white, is there not any filling in that at all?

0:33:360:33:39

And there, just look at that,

0:33:390:33:41

that is a white piece of egg-white, not folded in.

0:33:410:33:46

It's annoying. I know I didn't fill 'em right to the top,

0:33:460:33:49

taking the butter up the sides, run your finger round the top and get a nice consistency.

0:33:490:33:53

But without the egg yolks, David, it wouldn't hold together.

0:33:530:33:56

I had a woman in the street walking down the road,

0:33:560:33:59

who just said to me, "How's your souffles?"

0:33:590:34:01

SUE: Now, new day, new challenge and today's challenge -

0:34:020:34:06

you've got five hours to create three puddings.

0:34:060:34:10

Miranda chose to make a classic chocolate roly-poly

0:34:100:34:14

for the showstopper bake.

0:34:140:34:16

But unlike her performance in previous weeks,

0:34:160:34:18

not everything was going to plan.

0:34:180:34:20

I've done it in this steam thing in the oven, but it's very soggy,

0:34:210:34:24

so I need it to dry out a bit, because it looks a bit like...

0:34:240:34:27

-Can we see what it looks like?

-..Something's died in there.

0:34:270:34:30

I don't want to open it again.

0:34:300:34:32

-Wow.

-I've rolled it back up, I've put it on a hot baking tray,

0:34:320:34:35

put it back in the bottom of the oven, and...

0:34:350:34:38

It sort of looks like a fox pelt.

0:34:380:34:42

In rainwater.

0:34:420:34:43

So how are you going to rescue the otter? Fox? Pudding?

0:34:430:34:47

You're just so mean!

0:34:470:34:49

We had an enormous laugh about my chocolate roly poly

0:34:490:34:52

that was perhaps less roly-poly than it should have been.

0:34:520:34:54

-Miranda.

-Yes?

-I've got an idea.

-What?

0:34:540:34:57

You have invented the chocolate ciabatta.

0:34:570:35:01

MIRANDA LAUGHS

0:35:010:35:03

So far, Pudding Week had proved problematic for David and Miranda,

0:35:070:35:11

but now it was Edd who was to encounter difficulties.

0:35:110:35:14

It's OK, keep calm.

0:35:140:35:16

I can't get it off, can't get a grip on it.

0:35:160:35:18

Forceps!

0:35:180:35:19

Could do with those.

0:35:190:35:21

Aah! A big pile of crap.

0:35:210:35:24

It's beyond recovery now.

0:35:240:35:26

If I can have some icing sugar...

0:35:300:35:31

And he actually asked us, "Has anyone got any icing sugar?"

0:35:310:35:35

I thought he was looking for a bag of icing sugar just to hold it up.

0:35:350:35:38

It's not even cooked.

0:35:380:35:40

It's a rustic, rustic rhubarb roulade.

0:35:400:35:44

HE LAUGHS

0:35:440:35:45

If you can't laugh about it, what can you do?

0:35:450:35:47

Ladies and gentlemen, time is up!

0:35:470:35:50

The pudding trio challenge is over, thank you.

0:35:500:35:54

And then we come to the roly poly.

0:36:090:36:11

Obviously, visually, there is a huge error here.

0:36:110:36:15

I've never seen a chocolate suet crust before.

0:36:160:36:19

So you've been a bit inventive.

0:36:190:36:21

That tastes lovely.

0:36:210:36:22

You've done really well with that.

0:36:220:36:25

-That rhubarb is crisp.

-Yes.

0:36:250:36:28

-That needs quite a lot more cooking.

-That's a shame.

0:36:280:36:30

-Thank you very much.

-Thank you.

-Thanks, Edd.

0:36:300:36:33

Fingers crossed, by some miracle I survive another week,

0:36:330:36:36

but I think I've maybe resigned myself to the fact

0:36:360:36:40

that there's a very strong possibility it's me going.

0:36:400:36:45

Overall, must remember egg yolks.

0:36:450:36:47

So, yeah, overall pretty poor weekend, really.

0:36:470:36:51

We can only take four of you on our next leg of the journey.

0:36:510:36:55

And I'm very sorry to say,

0:36:550:36:58

the person who will not be coming with us to Cornwall...

0:36:580:37:01

..is David.

0:37:030:37:04

-Sorry, David.

-That's all right!

0:37:050:37:07

-We're sorry to say goodbye.

-Thank you, thank you.

0:37:070:37:10

I feel I struggled to do that transition from baking well at home

0:37:100:37:15

to baking well in a competitive environment.

0:37:150:37:18

I struggled with that.

0:37:180:37:20

So, it's disappointing that I didn't do as well as I know that I can.

0:37:200:37:25

But if you can't prove that, it doesn't count for anything in Bake Off.

0:37:250:37:28

The beauty of Cornwall.

0:37:300:37:32

The land of the Cornish pasty

0:37:320:37:34

was the destination for the semi-finals and the backdrop for pastries.

0:37:340:37:39

Just four remained in the competition -

0:37:420:37:44

Ruth, Edd, Jas and Miranda.

0:37:440:37:48

For one of these bakers, it would be their last performance on the Great British Bake Off.

0:37:480:37:52

Your challenge today is to make a savoury pie,

0:37:520:37:56

so we're looking for a pastry bottom and a pastry top.

0:37:560:37:59

Any filling you like, something that expresses your personality,

0:37:590:38:03

and you've got two and a half hours in which to do it.

0:38:030:38:05

We're getting through to near the end now, of the whole Bake Off.

0:38:050:38:09

They now have the skills to produce something a bit special.

0:38:090:38:12

To guarantee a final place, the bakers needed to produce perfection.

0:38:120:38:17

The cardinal sin of pies is a soggy pastry.

0:38:170:38:21

For her signature bake,

0:38:210:38:24

Miranda made a summery salmon, cod and prawn fish pie.

0:38:240:38:28

What sort of pastry are you using?

0:38:280:38:30

At the bottom I'm using a shortcrust but it's more of a pie shortcrust. It's a bit lighter.

0:38:300:38:34

I cubed the butter into the flour, froze it for a little while,

0:38:340:38:39

blasted it in the food processor, and that's got some egg in

0:38:390:38:42

and on the top I'm using a sort of quick, flaky pastry.

0:38:420:38:46

You're doing two pastries?

0:38:460:38:47

So, shortcrust underneath and flaky on top?

0:38:470:38:49

-It's sort of a buttery shortcrust underneath.

-I think it's really luxury fish pie.

0:38:490:38:54

Yes, it's sort of smarter fish pie.

0:38:540:38:56

Ruth opted to create a classic minced beef pie.

0:38:570:39:00

Oh, no!

0:39:000:39:03

'The amount of oil that's come out of it is phenomenal.

0:39:030:39:06

'I'm just conscious it's got into the bottom. That's my only worry.'

0:39:060:39:09

Edd's signature pie was chicken, ham, leek and tarragon.

0:39:090:39:13

Wowsers! That looks amazing, Edd.

0:39:130:39:15

Jas played it uncharacteristically safe,

0:39:150:39:18

filling her pie with chicken and mushroom.

0:39:180:39:20

-I was expecting Jas to jazz it up. She hasn't.

-No.

0:39:200:39:23

-For the first time in quite a while.

-No, she normally does.

0:39:230:39:26

I was expecting a sort of Hawaiian pie.

0:39:260:39:28

She usually says, "I made a chicken and mushroom pie

0:39:280:39:31

"but jazzed it up a bit."

0:39:310:39:33

Then she'll bring out some sort of space dust,

0:39:330:39:35

chocolate cigarettes and a couple of kangaroo steaks.

0:39:350:39:38

Chicken and mushroom pie is a classic. And she's got to

0:39:380:39:41

get it right, cos there'll be no second chances now.

0:39:410:39:43

With just four people left in the Bake Off,

0:39:460:39:48

Paul and Mary had high expectations.

0:39:480:39:51

-Look away...

-I shouldn't look.

0:39:510:39:53

I know! I can't bear it! Ooh!

0:39:530:39:55

You have a soggy bottom.

0:39:550:39:58

Well, yeah.

0:39:580:39:59

you can see where it sort of starts, there, and there's not much colour.

0:39:590:40:03

-It's on the bland side. Miranda, you've let me down.

-Oh, gosh!

0:40:030:40:07

-I thought you'd say the opposite!

-No.

0:40:070:40:09

-Oh!

-You do not have a soggy bottom.

0:40:130:40:15

Yay!

0:40:150:40:17

The flavour of that is fantastic.

0:40:170:40:19

That is a very good example of a mince pie.

0:40:190:40:21

It's baked perfectly. You haven't got too much of a soggy bottom.

0:40:260:40:30

-But very well done.

-Thank you.

0:40:300:40:31

Can you see that pastry is not quite done?

0:40:330:40:37

It's in fact, it's... You're dying to say soggy bottom.

0:40:370:40:40

-Yes.

-Just look there.

0:40:400:40:41

What's the seasoning like?

0:40:410:40:43

It does need a little bit more, I think. It's quite bland.

0:40:440:40:48

When I was told my food was bland, it got me here,

0:40:480:40:52

because Indian cookery is to have lots of taste and flavours.

0:40:520:40:56

As a baker, she surprised me every time.

0:40:560:40:59

Always something out of the box, and she did exceptionally well with it.

0:40:590:41:02

She let herself down in Cornwall. It was bland, unfortunately.

0:41:020:41:05

And that, to Jas, was just like the killer blow.

0:41:050:41:08

'I should've done a chilli pie. That wouldn't have been bland,'

0:41:080:41:12

would it? Would've knocked the socks off Paul!

0:41:120:41:15

Time now to put aside your pie-in-the-sky creative work.

0:41:160:41:21

We're looking now for picture-perfect pastry precision.

0:41:210:41:24

It's time for the technical challenge.

0:41:240:41:26

We're asking you, today, to make four Cornish pasties.

0:41:260:41:30

And of course, we're in Cornwall, so no pressure.

0:41:300:41:33

-If you mess up their regional dish, trouble's to be had.

-Get baking.

0:41:330:41:36

The technical bake in round five was the Cornish pasty.

0:41:380:41:42

Like every technical challenge, the bakers were given a basic recipe

0:41:420:41:45

-and needed to use their knowledge of baking to work the rest out.

-Oh, God, no.

0:41:450:41:49

It's got to go like that, sideways, I think.

0:41:490:41:53

The Cornish pasty, oh my gosh. I get so much stick over it, even now!

0:41:530:41:59

I don't know why, but my head told me that the filling that we have

0:41:590:42:03

must be split between four pasties,

0:42:030:42:06

so I was trying to fit it all in.

0:42:060:42:08

Watching the programme back, I'm thinking "Why?" "Why did I do that?"

0:42:080:42:12

I was shouting at the telly, going "Take some out! Take some out!"

0:42:120:42:17

They're in. That's what matters, they're in.

0:42:170:42:19

Oh, yeah, that's packed.

0:42:190:42:22

Now this, really, this one's got the most filling of any of them.

0:42:220:42:26

I kick myself for putting too much filling in the pasty and having a bland pie.

0:42:260:42:31

Even now, how silly is that? It was ages ago!

0:42:310:42:34

To reach the semifinals was a huge achievement.

0:42:340:42:38

Saying goodbye to someone at such a crucial stage of the competition was difficult.

0:42:380:42:43

And not just for the bakers.

0:42:430:42:44

You've worked so brilliantly and so hard.

0:42:460:42:49

SHE EXHALES

0:42:490:42:50

As you know, I'm afraid only three of you

0:42:500:42:53

can come through to the grand final.

0:42:530:42:55

And I'm sorry to say that...

0:43:010:43:03

-Jas, you won't be coming with us.

-It was expected, it's OK.

0:43:030:43:06

But you know what?

0:43:060:43:08

It's been an absolute pleasure to have you with us, it really has.

0:43:080:43:11

'I felt quite sad, I felt that'

0:43:110:43:14

I wanted to be in the final. And I felt disappointed with myself.

0:43:140:43:17

Over the course of six weeks the Bake Off had travelled

0:43:220:43:25

the length and breadth of the country.

0:43:250:43:28

Ten bakers, tested in all disciplines of baking,

0:43:280:43:31

and finally, the winner will be crowned in Fulham Palace, London.

0:43:310:43:35

Just three remained, and their last challenge - an afternoon tea party

0:43:350:43:39

featuring finger sandwiches, scones, tarts and choux buns.

0:43:390:43:43

I'm feeling sick with nerves.

0:43:430:43:46

I didn't sleep at all last night.

0:43:460:43:48

My life depends on one miniature cake.

0:43:480:43:50

Bakers, welcome to Fulham Palace here in London.

0:43:520:43:54

As ever, you are going to be judged and doing so will be Paul and Mary.

0:43:540:43:59

Mary, the queen of tarts, she'll be probing and dissecting

0:43:590:44:02

in her usual majestic fashion, and Paul, terror of the high teas.

0:44:020:44:06

It's time for your first challenge, the signature miniature cake bake.

0:44:060:44:09

And for one of you, this will be your last challenge

0:44:090:44:12

because we will be asking one of you to leave the Bake Off after this.

0:44:120:44:16

Ready, steady.

0:44:160:44:18

Good luck and bake.

0:44:190:44:22

On the first day of the Bake Off final, tension was high.

0:44:230:44:27

Miranda made lemon cup cakes for her signature miniature cake.

0:44:270:44:30

I would like to see a little bit more going on,

0:44:300:44:34

and I'm not trying to be funny, but this is the final.

0:44:340:44:36

What would you like to see, then?

0:44:360:44:39

If it was sliced and filled with something

0:44:390:44:41

then fondant was dripping down the side,

0:44:410:44:43

or something which is five-star, something which screams quality.

0:44:430:44:47

It is very difficult to make cupcakes absolutely perfectly,

0:44:470:44:54

the base. If the icing is perfect, and she's got hidden up here,

0:44:540:44:58

a very attractive decoration, I will go with it.

0:44:580:45:02

Everyone's loved it who's tried it, so if they don't love it, I can't do any more.

0:45:020:45:06

Miranda earned her place in the final

0:45:060:45:10

with a broad knowledge of baking and remarkable talent for presentation.

0:45:100:45:14

Absolutely wonderful. Simply delicious.

0:45:140:45:16

The taste of that is fantastic.

0:45:160:45:18

It's amazing to be in the final.

0:45:180:45:20

But strangely enough, now I'm in the final, I want to win even more.

0:45:200:45:23

I'm making a mint, ginger and blackberry cake.

0:45:250:45:28

They're all going to fight each other, aren't they?

0:45:280:45:30

I have never done a sweet recipe with fresh, grated ginger.

0:45:300:45:35

-No.

-So it'll be, to me, very interesting.

0:45:350:45:38

And she's always been one to experiment.

0:45:380:45:41

Paul thought the flavours were going to fight with each other.

0:45:410:45:44

They don't fight with each other, but he might find a fight in there, who knows, who knows?

0:45:440:45:50

Ruth had secured her position in the final by carving out a flawless reputation

0:45:500:45:54

for being a bold and ambitious baker, not afraid to experiment.

0:45:540:45:58

That, you could put in front of royalty.

0:45:580:46:00

Crispy, and you've got a very wet filling, and it's very good.

0:46:000:46:04

-Very good.

-Yeah?

0:46:040:46:05

It's a life-changing situation. I'm just going to give it my best shot.

0:46:050:46:10

Edd encountered a few problems with his signature bake,

0:46:110:46:15

cinnamon and banana cakes.

0:46:150:46:17

Made a slight mistake.

0:46:170:46:19

I over-filled my, um, things, so they've risen above

0:46:190:46:22

where they should've done, so I might have to trim them a bit.

0:46:220:46:26

Not good.

0:46:280:46:29

-Edd.

-Hiya.

-Slaving over a hot stove?

0:46:290:46:32

-Yep.

-How are you?

-Not good.

-What's happened?

-Everything.

0:46:320:46:35

They've never stuck like this before. So I'm not sure what's wrong.

0:46:350:46:38

But then I've had an issue with my frosting for the top.

0:46:380:46:41

-So I'm having to restart that.

-Is it because it's very stressful?

0:46:410:46:44

Yes, it's all down to one cake and if anything goes wrong, you feel like that's the end.

0:46:440:46:49

All right, well...

0:46:490:46:51

Oh, it tastes amazing!

0:46:510:46:53

Yeah, but it's meant to look amazing too, and it...

0:46:530:46:55

-Well...

-Just a bit stressy, that's all.

0:46:550:46:57

Edd had made it to the final by dazzling the judges

0:46:570:47:01

with his inventive flavours and ability to excel in technically demanding areas of baking.

0:47:010:47:06

-They are excellent.

-Mmm!

0:47:060:47:08

You've nailed that one, Edd, you really have.

0:47:080:47:10

I need to make no mistakes, I need to make sure

0:47:100:47:13

everything I do comes out the way I've planned it.

0:47:130:47:16

Time is up.

0:47:160:47:17

HE SIGHS

0:47:170:47:21

Erm... Yes.

0:47:210:47:24

-It's a beautiful texture, it's lovely and moist.

-Mmm.

0:47:380:47:41

But - I've got the mint.

0:47:410:47:43

-I've got the mint, yes.

-But I haven't got the ginger.

0:47:430:47:46

-They look very pretty.

-Texture's fantastic, moisture's very, very good.

0:47:470:47:51

Phew.

0:47:510:47:53

It's a very good example of a perfect cupcake.

0:47:530:47:56

My issue is - does a cupcake fall in line with an afternoon tea?

0:47:560:48:00

-The cinnamon comes through.

-Mmm.

0:48:030:48:06

There's bananas, it's lovely and moist.

0:48:060:48:08

The taste is fantastic, that Italian meringue is lovely. That's the sort of thing I was looking for.

0:48:080:48:13

-If you didn't overfill your mould.

-Yes.

0:48:130:48:16

It looks a bit of a mess.

0:48:160:48:18

Miranda, Ruth and Edd had all displayed excellence throughout the competition.

0:48:190:48:25

For Mary and Paul, deciding who to let go would prove incredibly hard.

0:48:250:48:29

There was a big bust-up, actually, to be honest.

0:48:310:48:33

For the first time in Fulham for the final

0:48:330:48:35

there was Miranda, Edd and Ruth

0:48:350:48:37

and we needed two people to go through to the final.

0:48:370:48:40

-It's frightening, thinking what's going on with them.

-What are they talking about still?

0:48:400:48:44

-I can't remember how many hours we...

-Five hours.

0:48:440:48:47

..five hours and this was one of the first programmes...

0:48:470:48:50

-Five hours!

-..that we went back to see how they'd done in previous shows.

0:48:500:48:54

-That's right, retrospectively, yes.

-..and they have to be consistent.'

0:48:540:48:59

-Yes.

-It's no good being good one week and down the other.

-Mmm.

0:48:590:49:02

Because you might have too many downs and be out.

0:49:020:49:04

-But we got it right in the end.

-Yes, we did.

0:49:040:49:07

You know how it works, we can't take all three of you.

0:49:070:49:10

And after much deliberation, we're extremely sorry to say

0:49:100:49:15

that the person who will not be joining us tomorrow will be...

0:49:150:49:19

Miranda.

0:49:270:49:29

'I felt so proud. Getting through to the final was just such'

0:49:310:49:36

a fantastic achievement. Of course I was disappointed not to go through,

0:49:360:49:39

but then to have Mary say I reminded her of her

0:49:390:49:43

when she was little, yeah, I was on cloud nine when Mary said that.

0:49:430:49:46

And it was just a wonderful way to finish my time in the Bake Off.

0:49:460:49:50

After six gruelling weeks, the last day of the Bake Off

0:49:530:49:56

had finally arrived, with Ruth and Edd going head to head.

0:49:560:50:00

'This morning I'm feeling apprehensive,

0:50:000:50:02

'my stomach's all churny and I feel a bit daunted at the moment.'

0:50:020:50:06

'I didn't have an enjoyable day yesterday, things went wrong and I was very stressed.'

0:50:060:50:10

'Although Edd is very, very good, I'm sure I'm capable of winning.'

0:50:100:50:16

That's what I'll go all out to do.

0:50:160:50:18

I'd like to think I have a good chance, but it's all down to what happens on the day.

0:50:180:50:21

Bakers, it's grand finale day.

0:50:210:50:25

We're going to be asking you today to prepare and bake

0:50:250:50:28

the ultimate garden tea party

0:50:280:50:32

for this beautiful summer's afternoon.

0:50:320:50:34

We'd like you to make, please, 24 miniature tarts, 24 scones.

0:50:340:50:38

24 choux buns, 24 finger sandwiches

0:50:380:50:40

made with the bread that you'll be making.

0:50:400:50:43

Now that is an awful lot just to say, let alone bake,

0:50:430:50:47

so you'd better get baking.

0:50:470:50:49

Edd and Ruth had one final mammoth bake left,

0:50:490:50:52

catering for a garden tea party for 40 guests.

0:50:520:50:56

And there were a few familiar faces sampling their baking.

0:50:580:51:02

So this is the finale, what's going to be the key to success?

0:51:050:51:08

They've got to get the timing right. They'll have made timetables, let's hope it's in the right order.

0:51:080:51:13

Consistency is obviously the key, the size has got to be the same.

0:51:130:51:17

My arm will be dead at the end of this, I'll be all cramped up and stuff.

0:51:240:51:28

I feel like I am up against it, but I'm probably not,

0:51:280:51:32

I'm probably just having a flap unnecessarily.

0:51:320:51:37

OK, bakers, time is up.

0:51:460:51:50

'I think everything I have made is good, so I can go holding my head up high, knowing I've done well.

0:51:550:52:01

'Through the six weeks I've been a strong contestant, so I can be very proud of what I've done overall.'

0:52:010:52:07

'I thought that Edd would be streets ahead of me,

0:52:070:52:09

'I really did think he would be.

0:52:090:52:12

'But I've come up with some great stuff today. I think we're on a very level playing field

0:52:120:52:16

'and of course I'd love to win.

0:52:160:52:19

'And I hardly dare hope that I might win.'

0:52:190:52:22

After five hours of solid baking, finally it was down to the judges.

0:52:280:52:33

I think they look great, there's a lot of different colours there,

0:52:350:52:38

the profiteroles have got a nice finish on them as well.

0:52:380:52:42

-That looks beautifully even to me. Come on, bread expert, what do you say?

-It's bouncy,

0:52:420:52:46

-structured, it's a good bake.

-That is sheer praise from the maestro.

0:52:460:52:51

Thank you!

0:52:510:52:52

Pastry's absolutely fine, beautifully brown,

0:52:520:52:55

I can even see the fork marks through it.

0:52:550:52:58

It tastes fantastic.

0:52:580:53:00

Don't they look beautiful? Lovely finish.

0:53:000:53:04

For me, that is absolutely beautiful.

0:53:040:53:06

-It's got the zing.

-Yes.

-It really has got it coming through.

0:53:060:53:09

When I touch the bread it feels lovely and soft.

0:53:160:53:19

It's got a lovely structure to it.

0:53:190:53:21

-Yes, smells good, baked well.

-Mmm.

0:53:220:53:25

I think you've got a great balance of flavour in there as well, the salt's bang on.

0:53:250:53:29

That's what I call generous, lots of raspberries, lots of cream.

0:53:290:53:33

-Yes, yes and yes!

-Mmm.

0:53:330:53:35

Ticks all the boxes, great profiterole, lovely taste.

0:53:350:53:38

I think that is lovely, it melts in the mouth.

0:53:400:53:42

-I'm in total agreement with you, and that's pretty rare.

-Oh!

0:53:420:53:46

-Wow, that's a first!

-Well done, Edd.

0:53:460:53:48

Thank you.

0:53:480:53:49

Edd and Ruth serve their afternoon tea while the judges were left

0:53:490:53:54

to decide who would win the first ever Great British Bake Off.

0:53:540:53:58

Can I interest you in some cakes? CHEERING

0:53:580:54:01

Overall, the standard's been pretty good. We've got the right two going through.

0:54:010:54:05

Oh, today the standard I thought was really excellent.

0:54:050:54:09

But - there can be only one winner.

0:54:090:54:11

There is only one winner.

0:54:110:54:13

Ladies and gentlemen, friends and family,

0:54:130:54:17

I'm absolutely delighted to say that we do have a winner for The Great British Bake Off

0:54:170:54:23

and I'm very happy to announce that the winner is...

0:54:230:54:27

Edd.

0:54:300:54:33

CHEERING

0:54:330:54:34

Ha, ha! Well done.

0:54:340:54:36

It was just the most amazing but shocking feeling.

0:54:360:54:39

Think I was in a daze the rest of the day.

0:54:390:54:42

Yeah, it was definitely a massively life-changing moment.

0:54:420:54:47

Edd for me was the best baker in the whole Bake Off. He showed flair, initiative and knowledge

0:54:470:54:51

and he did go on a journey from the start to the end.

0:54:510:54:54

-And we were unanimous that he should be the winner.

-Yes.

0:54:540:54:58

'Very, very life-changing, all in very, very positive ways.'

0:54:580:55:02

I am now a professional baker

0:55:020:55:04

and that's what I wanted and that's what I got.

0:55:040:55:07

'I think I'm more passionate about baking now than I was beforehand.'

0:55:070:55:12

I've no hard feelings or disappointment on my part that I didn't win,

0:55:120:55:17

because I have managed to achieve everything I want to do.

0:55:170:55:21

It's my job now, and I love what I do.

0:55:210:55:23

But even the bakers that didn't make it to the final have found their lives have changed.

0:55:230:55:30

Jonathan always wanted to follow in his grandfather's footsteps

0:55:320:55:36

and start up his own puddings business.

0:55:360:55:39

Since the Bake Off I set up the Pudding Stop

0:55:390:55:41

and I've been going for about nine months now

0:55:410:55:45

and I sell at weekly farmers' markets and I also supply to

0:55:450:55:47

local restaurants and cafes and even a health club.

0:55:470:55:50

The Bake Off gave me a lot of confidence to show that I could go out there and sell my products.

0:55:500:55:55

So this is now my sole job, this is where my income comes from and it's going really well.

0:55:550:55:59

Since coming third in the Bake Off, Miranda has numerous

0:55:590:56:03

baking-related projects underway.

0:56:030:56:05

Life's changed a huge amount since The Great British Bake Off.

0:56:050:56:09

The National Trust approached me to ask if I'd be interested in working with them.

0:56:090:56:13

So it's an exciting opportunity and I've got some lovely baking classes planned for the next few months.

0:56:130:56:19

Coming to do demonstrations and classes with people like the National Trust

0:56:190:56:23

is a fantastic way to be spending my time.

0:56:230:56:25

It's just amazing that since The Great British Bake Off

0:56:250:56:29

I now have a completely new and exciting career that I love.

0:56:290:56:32

Having the chance to come and do classes like this is just fantastic.

0:56:320:56:37

David has been planning his new business venture,

0:56:410:56:44

an exclusive outdoor catering business.

0:56:440:56:47

This is a trial run of the festival kitchen that I've set up.

0:56:470:56:52

So we're going to our first festival on Wednesday

0:56:520:56:55

and then we've got ten festivals in the summer.

0:56:550:56:57

Hello, everyone!

0:56:570:57:00

So we're ready to serve, so please come and have some.

0:57:000:57:03

CHEERING

0:57:030:57:05

We've got either beef or ham, some roast vegetables, roast potatoes or some dauphinoise.

0:57:050:57:10

-Are you first?

-Yes.

0:57:100:57:11

Seven pounds, please! Not really. Kidding.

0:57:110:57:14

The anxiety, the nervousness the stress and the sleepless nights

0:57:140:57:17

are starting to turn into a little bit more excitement.

0:57:170:57:20

Really I've been counting down to the first day at festival

0:57:200:57:24

for so long that I really just want to get there now.

0:57:240:57:26

Ruth, the Bake Off's runner-up,

0:57:260:57:29

is in great demand and now has a full-time career in baking.

0:57:290:57:32

Taking part in the Bake Off has opened so many doors for me.

0:57:320:57:35

'Life is very different now, I now have my own business'

0:57:350:57:40

and my own website,

0:57:400:57:41

and I am teaching baking courses at a cookery school in Derbyshire,

0:57:410:57:45

so teaching others to bake, which is really, really lots of fun.

0:57:450:57:51

The opportunities that have come along to work with major brands

0:57:510:57:54

on major projects has been really phenomenal.

0:57:540:57:58

I'd never have been able to do that without taking part in the Bake Off.

0:57:580:58:02

Before entering the competition, Edd, a litigation clerk,

0:58:020:58:06

had dreamt of becoming a professional baker.

0:58:060:58:09

A year on from winning, and his life has changed dramatically.

0:58:090:58:12

Since the show finished I quit my job

0:58:120:58:14

and then this year I moved to London permanently.

0:58:140:58:17

I've spent time in professional kitchens,

0:58:170:58:19

so pretty much completely my life's different.

0:58:190:58:22

When I got on the show the only thing I was hoping for that it might open a few doors

0:58:220:58:26

so that I could do what I loved as a career.

0:58:260:58:28

And it has done that. But in very unexpected ways.

0:58:280:58:32

The idea of working at Raymond Blanc's was never in my head.

0:58:320:58:35

So, yes, it's looking like a nice year ahead, so nice and exciting.

0:58:350:58:39

In the end I'm doing what I love as my career and that's what I wanted.

0:58:390:58:43

So I'm very, very happy with the way it's turned out.

0:58:430:58:47

Subtitles by Red Bee Media Ltd

0:59:070:59:10

E-mail [email protected]

0:59:100:59:13

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