0:00:02 > 0:00:03Welcome back to Somerset.
0:00:03 > 0:00:05And, crucially, we're at the halfway point
0:00:05 > 0:00:07in our mission to find Britain's best amateur baker.
0:00:07 > 0:00:09So far, we've had chocolate breeze blocks,
0:00:09 > 0:00:12we've had skyscraper meringues, and collapsed caramels.
0:00:12 > 0:00:15As Celine Dion would say, "Things are getting serious."
0:00:15 > 0:00:17As Mary Berry would say, "Get your oven gloves on."
0:00:17 > 0:00:19It's the Great British Bake-Off.
0:00:20 > 0:00:24It's round five of the Bake-Off. The standard is higher than ever.
0:00:24 > 0:00:26It's not like life or death any more,
0:00:26 > 0:00:28it's not about good bakes and bad bakes - that's it.
0:00:28 > 0:00:31I do put my heart and soul into everything I bake, and I just want them to see
0:00:31 > 0:00:33that everything that I am about is baking.
0:00:33 > 0:00:35Last week, desserts were on the menu.
0:00:35 > 0:00:39I like the total originality of your presentation.
0:00:39 > 0:00:42Brendan was Star Baker.
0:00:42 > 0:00:43Slop!
0:00:43 > 0:00:45But it proved to be Stuart's last course.
0:00:45 > 0:00:48- It looks....- Messy.
0:00:48 > 0:00:51You have good days and bad days, and for me, unfortunately, it's been a bad weekend.
0:00:51 > 0:00:54This week, the bakers take on pies.
0:00:54 > 0:00:58For me, the onus is purely on the pastry itself.
0:00:58 > 0:01:01Oh, my goodness! Look at that!
0:01:01 > 0:01:06- But who will pull out all the stops? - It's out! It's out, it's out!
0:01:06 > 0:01:09- Sheer perfection. - And who will sink under pressure?
0:01:09 > 0:01:12I'm completely out of my depth.
0:01:12 > 0:01:15If that collapses on me again, I don't know what I'll do.
0:01:15 > 0:01:16There's no plan B.
0:01:16 > 0:01:20- I don't like that. - The taste is not very appealing.
0:01:20 > 0:01:21Argh!
0:01:44 > 0:01:463.14...
0:01:46 > 0:01:471592...
0:01:47 > 0:01:492837...
0:01:49 > 0:01:5064...
0:01:50 > 0:01:52- 2...- 3.
0:01:52 > 0:01:53It's pie week.
0:01:58 > 0:02:02Eight remaining bakers, three pie-making challenges,
0:02:02 > 0:02:04two days in the marquee -
0:02:04 > 0:02:07one baker will be leaving.
0:02:09 > 0:02:13Bakers, welcome to pie week.. Very exciting.
0:02:13 > 0:02:15Now, for your first challenge,
0:02:15 > 0:02:19which is of course your signature challenge,
0:02:19 > 0:02:21we would like you to make a centrepiece classic -
0:02:21 > 0:02:23a Wellington.
0:02:23 > 0:02:26Now, Paul has specified it's at least eight inches long,
0:02:26 > 0:02:31it needs to be completely covered with pastry, the rest is up to you.
0:02:31 > 0:02:33- You've got three hours, so on your marks...- Get set...
0:02:33 > 0:02:35bake!
0:02:36 > 0:02:39'Wellingtons are traditionally made with beef,
0:02:39 > 0:02:42'and wrapped in a pastry crust to keep the meat moist.'
0:02:42 > 0:02:46The Wellington challenge is all about the pastry itself.
0:02:46 > 0:02:48Yes, I am looking for some interesting fillings,
0:02:48 > 0:02:50but more importantly,
0:02:50 > 0:02:54I just want to see a great pastry.
0:02:54 > 0:02:56We will be looking for a lovely even bake,
0:02:56 > 0:03:00underneath too - no soggy bottoms.
0:03:00 > 0:03:03And it must rise in layers and flakes.
0:03:04 > 0:03:07'Manisha and James are both attempting puff pastry,
0:03:07 > 0:03:09'the big daddy of the pastry world,
0:03:09 > 0:03:11'and infamously tricky to make.
0:03:11 > 0:03:13'But the traditional choice for Wellington.'
0:03:13 > 0:03:17Puff pastry is notorious...
0:03:17 > 0:03:18for its complexity,
0:03:18 > 0:03:22although hopefully this will go OK.
0:03:22 > 0:03:24'The butter's added in a single slab
0:03:24 > 0:03:27'and is rolled, folded and rested six times,
0:03:27 > 0:03:30'creating a layer of butter between each layer of dough.
0:03:30 > 0:03:33'In a hot oven, the moisture in the dough turns to steam,
0:03:33 > 0:03:35'which pushes up as it evaporates,
0:03:35 > 0:03:38'creating the "puff" in the pastry.'
0:03:38 > 0:03:41I mean, who makes their own puff pastry these days? No-one.
0:03:41 > 0:03:44It's quite enjoyable to make your own puff pastry -
0:03:44 > 0:03:45when it turns out right.
0:03:45 > 0:03:49'Manisha's attempting a lamb Wellington with rosemary and mint.'
0:03:49 > 0:03:52I don't make this at home at all.
0:03:52 > 0:03:54It's like the second time I'm making this.
0:03:54 > 0:03:57If it goes down well today I'll probably make it more often.
0:03:57 > 0:04:00I've only made this a couple of times,
0:04:00 > 0:04:03but yeah, it's been really good both times.
0:04:03 > 0:04:07I'm making a "four little pigs" Wellington.
0:04:07 > 0:04:09It's got four cuts of pork.
0:04:09 > 0:04:11We've got pork fillet,
0:04:11 > 0:04:12gammon, smoked gammon,
0:04:12 > 0:04:16prosciutto ham, and black pudding.
0:04:16 > 0:04:19'Most of the bakers are making rough puff pastry.
0:04:19 > 0:04:22'It won't rise as much as its puff-pastry cousin
0:04:22 > 0:04:23'and its texture won't be as fine,
0:04:23 > 0:04:25'but it's quicker to make,
0:04:25 > 0:04:28'as chunks of butter are simply mixed into the flour.'
0:04:28 > 0:04:32The trickiest part is that you've got to make sure not only that the pastry is cooked and not soggy,
0:04:32 > 0:04:34but also that the meat's cooked
0:04:34 > 0:04:38The pastry's got be laminated, but it won't rise too much cos it's wrapped around something,
0:04:38 > 0:04:40but there needs to be that lamination
0:04:40 > 0:04:41that Paul and Mary both look for.
0:04:41 > 0:04:44Every element is a potential pitfall for me today.
0:04:44 > 0:04:46But we all like a challenge.
0:04:46 > 0:04:50'Law student John is surrounding his cut of venison
0:04:50 > 0:04:52'with a layer of haggis and porcini pate,
0:04:52 > 0:04:53'all wrapped in Parma ham.'
0:04:53 > 0:04:56It's an interesting blend with the venison and haggis.
0:04:56 > 0:05:00- It should go quite well together. - Yes.- Pastry, it's a nice one.
0:05:00 > 0:05:03- That's its final turn now. - Are you doing book or single?
0:05:03 > 0:05:05- Sorry?- Book turns or single turns?
0:05:05 > 0:05:06- Just like an envelope.- Single turns.
0:05:06 > 0:05:11Book turn...you go one, two, and then you go over.
0:05:11 > 0:05:14- I might try that actually. - It's like a double-turn, really.
0:05:14 > 0:05:16- MARY: It's one more layer, isn't it? - I'll give it a go.
0:05:16 > 0:05:18Can't moan about one more layer, can we, eh?
0:05:21 > 0:05:23I'm not amazing at pastry.
0:05:23 > 0:05:25But I'm OK at pastry.
0:05:25 > 0:05:29And this is going to be, I think, the biggest challenge.
0:05:29 > 0:05:32Everything is tricky about this bake. Everything.
0:05:32 > 0:05:35The meat, the pastry, the bits that you put with it,
0:05:35 > 0:05:38everything is really tricky about this.
0:05:38 > 0:05:40And they all have to be good.
0:05:40 > 0:05:43Danny's the only baker making a vegetarian Wellington.
0:05:43 > 0:05:46I'm just making the rough puff pastry at the moment.
0:05:46 > 0:05:49And then I'll move on to the actual filling of the Wellington,
0:05:49 > 0:05:53which is going to be chickpeas, peppers and spinach.
0:05:53 > 0:05:56And then it's going to have some garlic mushrooms around it.
0:05:58 > 0:06:00'Last week's Star Baker Brendan
0:06:00 > 0:06:03'is breaking from tradition with the fish Wellington.
0:06:03 > 0:06:05'Salmon, eggs, rice, mushrooms and spinach,
0:06:05 > 0:06:08'all wrapped in a Scandinavian-style pastry made using quark,
0:06:08 > 0:06:12'an un-aged cheese similar to fromage frais.'
0:06:12 > 0:06:15Tell us a little bit more about this pastry.
0:06:15 > 0:06:18It's equal quantities of butter, strong flour and quark.
0:06:18 > 0:06:21Half a teaspoon of baking powder,
0:06:21 > 0:06:24normally they put in one to one-and-a-half, but I'm reducing it,
0:06:24 > 0:06:29because the more baking powder you put in, it loses it's flakiness.
0:06:29 > 0:06:30And a little salt, and that's it.
0:06:30 > 0:06:33The binding agent is the quark cheese.
0:06:33 > 0:06:37So it's not very strong in flavour, the cheese,
0:06:37 > 0:06:39but it will complement, I think, the salmon.
0:06:41 > 0:06:45'The filling in a Wellington can make the pastry soggy,
0:06:45 > 0:06:46'so using pate, pancakes,
0:06:46 > 0:06:50'or a thin ham to create a protective seal stops the juices seeping out.'
0:06:50 > 0:06:56My mum works at a butcher's on a Saturday,
0:06:56 > 0:06:59and all are a little bit obsessed with the sausages.
0:06:59 > 0:07:01We all love big breakfasts and stuff,
0:07:01 > 0:07:04so it is kind of what the family like.
0:07:04 > 0:07:06Basically, it's a glorified sausage roll.
0:07:06 > 0:07:08Cathryn's wrapping Parma ham
0:07:08 > 0:07:11around the contents of a full English breakfast.
0:07:11 > 0:07:14Eggs, tomatoes, mushrooms, and black pudding.
0:07:14 > 0:07:16No baked beans, Cathryn?
0:07:16 > 0:07:17- No baked beans.- That's sad.
0:07:17 > 0:07:19- Baked beans on the side.- Good.
0:07:19 > 0:07:21- What pastry are you going to be using?- Flaky pastry.
0:07:21 > 0:07:23Flaky pastry. It sounds good.
0:07:23 > 0:07:26I think that sounds lovely, and I like the idea of the Parma ham.
0:07:26 > 0:07:29Because it has such a good, strong flavour.
0:07:29 > 0:07:31And also, it's not porous,
0:07:31 > 0:07:34because you don't want any of that wet mixture to go into the pastry.
0:07:36 > 0:07:40'Photographer Ryan is taking a chance with an unconventional recipe.
0:07:40 > 0:07:44'A sea bass en croute, with Malaysian curry powder and puy lentils.'
0:07:44 > 0:07:46The thing that's dangerous for this recipe is
0:07:46 > 0:07:48I'm using a lot of things that are quite wet.
0:07:48 > 0:07:50I'm making puy lentils, I'm boiling that,
0:07:50 > 0:07:53so that's a lot of liquid intake on there.
0:07:53 > 0:07:56I'm using onions, there'll be a lot of liquid there,
0:07:56 > 0:07:57obviously liquid from the fish.
0:07:57 > 0:08:00And so if that steams up it might make the pastry soft.
0:08:02 > 0:08:03OK, bakers, that's half-time.
0:08:03 > 0:08:06Give your pastry some welly,
0:08:06 > 0:08:08because you got an hour and a half left.
0:08:08 > 0:08:09I need to hurry the hell up!
0:08:13 > 0:08:16The key to a successful Wellington is to partly cook the filling
0:08:16 > 0:08:20and allow it to cool before it's wrapped in the pastry.
0:08:20 > 0:08:22If the filling is hot when the pastry is put together,
0:08:22 > 0:08:26the fat in the pastry will melt and the shape collapse.
0:08:26 > 0:08:28- My goodness, that's massive! - It's huge.
0:08:28 > 0:08:32- Isn't it massive? - That is beef, yeah?- I hope so!
0:08:33 > 0:08:35Scary, isn't it?
0:08:35 > 0:08:39It's like the best cut of beef. It's expensive.
0:08:39 > 0:08:42If I mess it up and make it disgusting, that would be awful.
0:08:42 > 0:08:46Sarah-Jane is opting for a traditional beef Wellington
0:08:46 > 0:08:48with a twist of Gorgonzola cheese.
0:08:48 > 0:08:50Why have you got your beef in foil?
0:08:50 > 0:08:54I seared it in the pan and then I roasted it in the oven,
0:08:54 > 0:08:55just for 15 minutes.
0:08:55 > 0:08:57I put it in the foil so that all the steam would stay in
0:08:57 > 0:09:00and try and keep it as most as possible.
0:09:00 > 0:09:01So that's the plan.
0:09:01 > 0:09:04And then you're going to chill it before you put the pastry round?
0:09:04 > 0:09:07I'm not going to chill it, I'm going to leave it resting on the side,
0:09:07 > 0:09:10because I don't want it really, really cold
0:09:10 > 0:09:12when it goes in the oven.
0:09:12 > 0:09:16Because then I won't know how long it takes to cook in the middle
0:09:16 > 0:09:17if it's really, really cold.
0:09:17 > 0:09:19That's the plan, anyway.
0:09:21 > 0:09:25Oh! That's a little bit unstable.
0:09:25 > 0:09:27The Wellingtons should be tightly wrapped,
0:09:27 > 0:09:29or trapped air will become steam
0:09:29 > 0:09:31and cause the pastry to blister and burst in the oven.
0:09:31 > 0:09:34Groovy. That's what we say up north.
0:09:34 > 0:09:38It's going to look a bit like a big Cornish pasty.
0:09:38 > 0:09:40Because it's got the cheese in it,
0:09:40 > 0:09:42when I topped it underneath, the cheese came out of the bottom.
0:09:42 > 0:09:46So I'm going to seal it on the top, to try to keep the cheese in.
0:09:46 > 0:09:49You could do someone a real mischief with that. I mean, that is...
0:09:49 > 0:09:51Yeah, you could.
0:09:51 > 0:09:53I thought we said eight inches?
0:09:53 > 0:09:55I know, and when I've been at home
0:09:55 > 0:09:58it has been kind of... more around that size,
0:09:58 > 0:10:01but I just got carried away today, I think.
0:10:01 > 0:10:02You just thought, "OK, big is best?"
0:10:02 > 0:10:05I can't decide whether to decorate or to score?
0:10:05 > 0:10:08- I'd decorate it. - You reckon? I might decorate it.
0:10:08 > 0:10:10You know how Mary loves to see what's on the inside
0:10:10 > 0:10:12replicated on the outside?
0:10:12 > 0:10:15- Oh, no, don't.- I think you should do a full farmyard scene.
0:10:16 > 0:10:17OK, you need to go in.
0:10:19 > 0:10:21Bakers, that's one hour left,
0:10:21 > 0:10:26so, Cathryn, if you haven't put that one metre-long meat mallet in the oven, it needs to go in now!
0:10:26 > 0:10:27Massive.
0:10:27 > 0:10:29It's just frightening.
0:10:29 > 0:10:32'Timing the bake of a Wellington is key.
0:10:32 > 0:10:34'The filling should be cooked to perfection
0:10:34 > 0:10:38'and the pastry case flaky and golden.'
0:10:44 > 0:10:45Oh, my God almighty...
0:10:47 > 0:10:49Sarah-Jane, keep it in the oven.
0:10:49 > 0:10:51I can't keep it in the oven, John. It's melting.
0:10:53 > 0:10:57I think that the butter has melted in the pastry
0:10:57 > 0:11:00and the whole thing has just collapsed.
0:11:00 > 0:11:04There's absolutely nothing I can do about it. Absolutely nothing.
0:11:08 > 0:11:10Can you not get it out and wrap it in more pastry or something?
0:11:10 > 0:11:13I haven't got any more pastry, that's the only pastry I've got.
0:11:13 > 0:11:15Oh, no...
0:11:15 > 0:11:19This is the worst thing I've ever made in my whole entire life.
0:11:19 > 0:11:22And I've got to serve it to Paul and Mary.
0:11:23 > 0:11:27OK, bakers, 10 minutes. It's just 10 minutes left.
0:11:29 > 0:11:32I've actually... Oh, hello.
0:11:32 > 0:11:35I'm going to leave it one more minute.
0:11:35 > 0:11:36The pastry looks good.
0:11:36 > 0:11:40That's one of the main things, isn't it?
0:11:40 > 0:11:42It helps.
0:11:48 > 0:11:52OK, one minute left, bakers, to get the en croute on a bit of board
0:11:52 > 0:11:53and into my chops.
0:11:53 > 0:11:58I haven't got time. I have to come out. Haven't got time.
0:12:07 > 0:12:10More than slight spillage - massive spillage.
0:12:13 > 0:12:15Bakers, pie time is over.
0:12:15 > 0:12:17Step away from your pies.
0:12:17 > 0:12:19Oh, God...
0:12:26 > 0:12:32Each Wellington will now be tasted and judged by Paul and Mary.
0:12:39 > 0:12:41The pastry itself is a little under-baked.
0:12:43 > 0:12:46It looks as though you've got the lamb just right.
0:12:46 > 0:12:49The flavours of the meat, the texture of the meat, is good.
0:12:49 > 0:12:53Unfortunately, the key element that lets it down is the pastry,
0:12:53 > 0:12:55which is what Wellington is all about.
0:12:55 > 0:12:57There's no flake, it has stayed quite raw.
0:12:57 > 0:12:59You've got some moisture coming from the bottom,
0:12:59 > 0:13:02which is actually where the juices have soaked back in.
0:13:02 > 0:13:05But, you've also got moisture at the top,
0:13:05 > 0:13:08which is an indication that the pastry wasn't as good as we expected it to be.
0:13:14 > 0:13:17You know what I'm going to say, don't you? No soggy bottom.
0:13:17 > 0:13:19It needs more substance running through it.
0:13:19 > 0:13:24- There's not much about it.- OK. - I think it's missing something.
0:13:28 > 0:13:30Underneath, you just look there, look...
0:13:30 > 0:13:34It's quite wet and soggy at the bottom as well.
0:13:34 > 0:13:37The interior is delicious.
0:13:40 > 0:13:41I've never had a quark pastry,
0:13:41 > 0:13:44and so this is really exciting.
0:13:44 > 0:13:46I think you've got a decent bake round the outside,
0:13:46 > 0:13:48you got a little bit of a crisp there.
0:13:48 > 0:13:52Looks very nice on the plate, when you serve it.
0:13:52 > 0:13:54And what lovely contrasting colours.
0:13:56 > 0:14:00Pastry is very interesting, and is a lovely flavour. Quite different.
0:14:05 > 0:14:08When we walked up to it, it was sort of Monarch of the Glen.
0:14:08 > 0:14:12- Lovely antlers.- The top - there's not many layers in there.
0:14:12 > 0:14:13It's trying to be flaky.
0:14:15 > 0:14:18- Would you mind if I eat an antler? - Be my guest.
0:14:19 > 0:14:22- Great flavour.- Is it?
0:14:22 > 0:14:26- It's delicious. But the pastry is just a bit...- Too thin.
0:14:26 > 0:14:31You can see how thin it is, and therefore it can't flake.
0:14:31 > 0:14:32It's trying to, but it can't.
0:14:32 > 0:14:35Although, there's some great lamination on the antler.
0:14:35 > 0:14:37- Thanks, John.- Thank you.
0:14:37 > 0:14:38Delicious.
0:14:42 > 0:14:45I think it looks great. The design of it looks great, the cuts...
0:14:45 > 0:14:48- Love the little fishy eyes, Ryan. - Thank you.- Very sweet.
0:14:49 > 0:14:52Mm... It's a bit soggy right down the middle of that.
0:14:52 > 0:14:56You needed a little bit longer just to catch that bit there.
0:14:57 > 0:15:00It's got a great texture. It looks amazing inside.
0:15:00 > 0:15:02It does. Flavour is really good.
0:15:02 > 0:15:05You've used these very subtle spices.
0:15:05 > 0:15:08I think you've got a beautiful flavour of fish, well baked fish,
0:15:08 > 0:15:11the blend of the flavours is so subtle,
0:15:11 > 0:15:14- and I think you've got great layers in that pastry as well. Well done. - Thank you.
0:15:23 > 0:15:26I think it's quite coquettish. You know, it's saying,
0:15:26 > 0:15:28"Look at me, look what's inside. Come on in."
0:15:28 > 0:15:30I think it looks like the Alien film.
0:15:30 > 0:15:31SHE LAUGHS NERVOUSLY
0:15:33 > 0:15:36I think it's happened because you told us earlier on
0:15:36 > 0:15:39- you weren't going to chill your meat.- Uh-huh, yeah.
0:15:39 > 0:15:43But because the whole thing would've been a bit warm, not stone cold,
0:15:43 > 0:15:45that's why it's had a little trickle down the side.
0:15:45 > 0:15:49- Yeah, that's completely... - I'm looking down the other side. - The pastry melted before it cooked.
0:15:49 > 0:15:53The flavours inside I've no problem with but I do have a problem with the bottom.
0:15:53 > 0:15:54It's... Well, it's raw.
0:16:03 > 0:16:05- OK...- Ooh, hello! Look at that!
0:16:05 > 0:16:07That flake is lovely.
0:16:07 > 0:16:10- It's quite impressive, that, Cathryn.- Thank you.
0:16:10 > 0:16:15What, essentially, you've done, is you've made a massive sausage roll.
0:16:15 > 0:16:16- Yeah, OK. I know.- I think it's nice.
0:16:16 > 0:16:19But it is, it's a massive sausage roll.
0:16:19 > 0:16:21It's a lovely family Wellington.
0:16:21 > 0:16:24You have a young family and I can imagine this appealing to everybody.
0:16:24 > 0:16:26It's different from all the others
0:16:26 > 0:16:29- but for me, it's absolutely delicious.- Mmm.
0:16:32 > 0:16:36I'm actually really shocked that they liked it as much as they did.
0:16:36 > 0:16:38'Pastry's not my big forte'
0:16:38 > 0:16:42but the lamb was perfect. Mary did love the lamb.
0:16:42 > 0:16:44SHEEP BLEATS
0:16:44 > 0:16:47I would say I don't think it could've gone much worse
0:16:47 > 0:16:49but I think it could've gone worse.
0:16:51 > 0:16:55Well...no. At the moment it couldn't have gone worse.
0:16:58 > 0:17:00Of the many pleasures of pie-eating,
0:17:00 > 0:17:02surely the most satisfying
0:17:02 > 0:17:06is that moment where you cut in through the crust
0:17:06 > 0:17:10and reveal the beautiful, succulent filling that lies within.
0:17:10 > 0:17:14But imagine if said filling was a slimy, elongated fish
0:17:14 > 0:17:17that had been hauled out of a polluted river.
0:17:19 > 0:17:23'London's East End market workers have long enjoyed cooking with eels.
0:17:23 > 0:17:28'Throughout the 19th century, freshwater eels were part of the staple diet of the working classes.
0:17:28 > 0:17:31'At the time of the Industrial Revolution,
0:17:31 > 0:17:34'when the East End of London was overcrowded, polluted
0:17:34 > 0:17:38'and desperately poor, eel pie became ideal Cockney grub.'
0:17:38 > 0:17:43Now, clearly, we've got one very large eel pond
0:17:43 > 0:17:45in the form of the Thames.
0:17:45 > 0:17:49Presumably, the Thames played a huge part in the whole eel industry?
0:17:49 > 0:17:52There was a huge tradition of eel-fishing in the Thames
0:17:52 > 0:17:55going back centuries, and by the early 19th century,
0:17:55 > 0:17:58when the river was beginning to get very polluted,
0:17:58 > 0:18:00eels are one of the few things that could survive.
0:18:00 > 0:18:03Ollie, why were eels so popular as a pie filling?
0:18:03 > 0:18:06In those days eels were very cheap. In the mid-19th century,
0:18:06 > 0:18:08you could buy five pieces for a ha'penny.
0:18:08 > 0:18:10They're also very nutritious, very high in fat,
0:18:10 > 0:18:14and added to the piecrust, that would be a rich, filling dish which would keep you going
0:18:14 > 0:18:16if you were a Victorian man or woman of work.
0:18:16 > 0:18:19So they were the kind of perfect East End food.
0:18:19 > 0:18:22Originally, they were sold by travelling street vendors.
0:18:22 > 0:18:25By the middle of the 19th century, there were 500 of those in London.
0:18:25 > 0:18:28They also sold live eels, if you can believe it,
0:18:28 > 0:18:30so they would have buckets of thrashing eels
0:18:30 > 0:18:33which people would grab their hands in and take home to cook for tea.
0:18:33 > 0:18:37'Pie and mash shops became a more sociable and hygienic environment
0:18:37 > 0:18:40'in which to consume pies.
0:18:40 > 0:18:41'They were often family-run
0:18:41 > 0:18:45'and became an integral part of the working-class community.
0:18:45 > 0:18:47'By the First World War there were hundreds of pie and mash shops
0:18:47 > 0:18:50'scattered around the East End of London.'
0:18:50 > 0:18:54One well-known family running pie and mash shops here in the East of London
0:18:54 > 0:18:56is the Goddard family,
0:18:56 > 0:18:59and their shops are still going strong to this day,
0:18:59 > 0:19:02proving that Cockney fare is still as popular as ever.
0:19:02 > 0:19:05I'm going to go inside and get myself some eel pie.
0:19:05 > 0:19:08Cor, my blimeys, Guv, strike a light, stone the crows!
0:19:10 > 0:19:14So, Clive, what were the old pie and mash shops like?
0:19:14 > 0:19:19Very similar to the one we've got now but with marble table.
0:19:19 > 0:19:22And probably tiled walls.
0:19:22 > 0:19:24- Sawdust on the floor.- Oh, really?
0:19:24 > 0:19:26- Why the sawdust? Cos of...- Eel bone.
0:19:26 > 0:19:29- Now, you say eel bones...- Yes.
0:19:29 > 0:19:33- How would those have made their way onto the floor?- From there...
0:19:33 > 0:19:34HE SPITS
0:19:36 > 0:19:38- So, hence spit and sawdust?- Yes.
0:19:38 > 0:19:43'With eels no longer thriving in the Thames and their prices soaring,
0:19:43 > 0:19:46'eels fell off the menus in the pie and mash shops
0:19:46 > 0:19:47'to be replaced by beef.
0:19:47 > 0:19:51'But Clive's resurrected a traditional eel pie recipe
0:19:51 > 0:19:54'with a rough puff-pastry top and short-crust base,
0:19:54 > 0:19:57'to give me a taste of this long-lost Cockney bake.'
0:19:57 > 0:20:00- Amazing. Thank you so much for making this.- I hope you enjoy it.
0:20:00 > 0:20:04- I'm going in.- Mind, there might be an odd bone here and there.- OK.
0:20:04 > 0:20:05Aw...
0:20:09 > 0:20:11Mm..
0:20:14 > 0:20:17I got quite a lot of eel in that one! It's quite rivery!
0:20:17 > 0:20:20- I thought it'd be more chewy. - It's a very delicate fish.
0:20:20 > 0:20:24Yes, it's a nice, soft fish. People don't realise that it is
0:20:24 > 0:20:26as delicate as it is.
0:20:26 > 0:20:28- Is that nice?- Do you know, it is. - Oh, good!- It is.
0:20:28 > 0:20:30I'm quite getting into this, actually.
0:20:30 > 0:20:32I might be an eel convert.
0:20:37 > 0:20:40Two challenges remaining.
0:20:41 > 0:20:46The bakers have no idea what kind of pie is about to hit them.
0:20:46 > 0:20:51Of course, now it's time for the Technical Challenge, and, as ever, this is judged blind.
0:20:51 > 0:20:52So, Paul, Mary,
0:20:52 > 0:20:56if you'd care to go into the puff-pastry-lined pagoda of passion,
0:20:56 > 0:20:57we shall see you later.
0:20:57 > 0:21:00For today's Technical Challenge,
0:21:00 > 0:21:03we would like you to make
0:21:03 > 0:21:05a hand-raised pie.
0:21:05 > 0:21:08And we'd like it chicken, bacon and apricot.
0:21:08 > 0:21:10This is made with a hot-water crust,
0:21:10 > 0:21:13which is the kind of pastry that basically defies
0:21:13 > 0:21:15ALL the rules of pastry-making.
0:21:15 > 0:21:17You've got two and a quarter hours to go, bakers.
0:21:17 > 0:21:21- All the very best of luck. - On your marks...- Get set...- Bake!
0:21:24 > 0:21:27'Hand-raising pies is a bit of a lost art.
0:21:27 > 0:21:32'The method all the bakers have been given will probably be unfamiliar.
0:21:33 > 0:21:35'As will the equipment.'
0:21:37 > 0:21:41This is particularly hard because they have to use a doilie
0:21:41 > 0:21:46rather than a mould to raise the hot-water crust pastry around the outside.
0:21:46 > 0:21:49The hardest thing they're going to encounter
0:21:49 > 0:21:52is actually getting the thickness of the sides of the doilie correct.
0:21:52 > 0:21:56If it's too thin, when they try to put the filling in, it'll crack.
0:21:56 > 0:21:59If it's too thick then it'll be difficult to eat.
0:21:59 > 0:22:01So you've got to get it just right.
0:22:01 > 0:22:04And one of the key thing is where they will go wrong
0:22:04 > 0:22:05is the releasing of the doilie.
0:22:05 > 0:22:10If they haven't oiled their doilie correctly it will get stuck.
0:22:12 > 0:22:14- Look at those layers, Mary. - Absolutely perfect,
0:22:14 > 0:22:17and the chicken is just done to perfection.
0:22:17 > 0:22:21And you've got a good pastry on the side, not too thick, not too thin.
0:22:21 > 0:22:24Good bit of jelly inside there which fills all the gaps,
0:22:24 > 0:22:28and you can see distinct layers of the bacon, chicken, apricot,
0:22:28 > 0:22:29bacon, chicken, apricot,
0:22:29 > 0:22:32with the lid that sits below the level of the sides.
0:22:32 > 0:22:36And that is the perfect hand-raised pie.
0:22:38 > 0:22:43I have never made...or...
0:22:43 > 0:22:47probably eaten a hand-raised pie but I've seen one.
0:22:47 > 0:22:49'Hot-water crust pastry lives up to its name,
0:22:49 > 0:22:52'made from hot water instead of cold.
0:22:52 > 0:22:54'It needs to be worked while warm.'
0:22:54 > 0:22:58I like making hot-water crust pastry because I'm quite hot-handed.
0:22:58 > 0:23:00'Two fats have to be melted together.
0:23:00 > 0:23:04'Butter for flavour and lard to give it its crisp texture.'
0:23:05 > 0:23:09Oh, lard! I hate the smell of lard. It stinks.
0:23:09 > 0:23:10'Once melted,
0:23:10 > 0:23:14'the fat is added to flour and salt to create smooth, shiny dough.'
0:23:14 > 0:23:15Interesting.
0:23:15 > 0:23:19Never done hot-water crust pastry, never done anything like this before.
0:23:19 > 0:23:22Never seen even some of the equipment.
0:23:22 > 0:23:24I don't know. I've never had dollies, believe it or not!
0:23:24 > 0:23:28Grease two medium-size pie dollies with some oil.
0:23:28 > 0:23:31Didn't know what a pie doilie was till right now.
0:23:31 > 0:23:33Guess this is it.
0:23:33 > 0:23:36'The doilie is an ancient method of shaping a pie case
0:23:36 > 0:23:37'without using a tin.
0:23:37 > 0:23:40'The doilie is then removed and the pie baked in the oven
0:23:40 > 0:23:43'so the sides of the pastry are directly exposed to the heat,
0:23:43 > 0:23:47'becoming crisp and water-tight. Perfect for holding jelly or gravy.'
0:23:47 > 0:23:52One pastry I'd never made and was worried about before applying for this whole competition
0:23:52 > 0:23:55was a hot-water crust, and so for my auditions
0:23:55 > 0:23:58I actually made an effort to make a hot-water crust pheasant pie.
0:23:58 > 0:24:01So... But I never used dollies. I had a tin.
0:24:01 > 0:24:04But the good thing is, one thing I learnt about hot-water crust
0:24:04 > 0:24:08is that it falls apart and then you just paste it back together.
0:24:08 > 0:24:11So it gives you confidence cos you've dealt with it once before.
0:24:11 > 0:24:15'The recipe contains no instructions for raising the dough.'
0:24:16 > 0:24:19Oh, dear. This is going to go really wrong.
0:24:19 > 0:24:23'To prevent the dough from sticking to the doilie,
0:24:23 > 0:24:26'they should rotate it while squeezing the pastry into shape.'
0:24:26 > 0:24:30I've never seen one of these before in my whole life.
0:24:30 > 0:24:32I don't know if this is right...
0:24:32 > 0:24:34..or not.
0:24:36 > 0:24:38I'm going to start again.
0:24:38 > 0:24:41Manisha, presumably this is your first time working with this?
0:24:41 > 0:24:44- Yeah. I'm not really aware... - Is it freaking you?
0:24:44 > 0:24:47- Yeah, because...- Yeah?- ..this could have chances of me going out.
0:24:47 > 0:24:51Don't know how to make puff pastry, don't know how to make this pastry.
0:24:51 > 0:24:53- Oh, come on!- It's all about the pastry these days.
0:24:53 > 0:24:55Well...these days it is all about the pastry.
0:24:55 > 0:24:57OK, right...
0:24:58 > 0:25:01'The warm pastry must be chilled,
0:25:01 > 0:25:04'giving the bakers time to make the filling.'
0:25:08 > 0:25:11I'll be more comfortable when this goes in the oven.
0:25:11 > 0:25:14At the moment I'm not sure how that pastry will come out of the dollies,
0:25:14 > 0:25:16so a bit worried about that.
0:25:19 > 0:25:23'The chilled pastry must be handled delicately.'
0:25:23 > 0:25:26I don't know how to get these off.
0:25:26 > 0:25:30If I roll it down then I could perhaps roll it back up, but...
0:25:30 > 0:25:32This is not going to work.
0:25:32 > 0:25:35'The slightest tear will allow the filling to seep out,
0:25:35 > 0:25:38'ruining the pie's appearance.'
0:25:38 > 0:25:40Must be a technique.
0:25:41 > 0:25:43This can't be right.
0:25:45 > 0:25:49So far, we are all in exactly the same predicament.
0:25:49 > 0:25:53Nobody is able to get their pastry off of the dollies.
0:25:55 > 0:25:58Oh, look at that! It's just a disgrace from start to finish!
0:25:59 > 0:26:02Is knocking going to help? Knocking the doilie?
0:26:05 > 0:26:08Why use a stupid thing like this when you can use tins?
0:26:10 > 0:26:13We're not in the 1600s now, are we? Let's face it.
0:26:17 > 0:26:18SHE GASPS
0:26:18 > 0:26:21- It's out! It's out, it's out, it's out! - SHE LAUGHS
0:26:21 > 0:26:23(Yay! Still standing up!)
0:26:24 > 0:26:27Right. How did I do that just then?
0:26:27 > 0:26:28One hour to go, bakers!
0:26:31 > 0:26:33Just going to make one free hand.
0:26:34 > 0:26:38'Mary and Paul want to see clearly defined layers
0:26:38 > 0:26:40'of bacon, apricot and chicken.'
0:26:40 > 0:26:43This looks like something dreadful!
0:26:43 > 0:26:45Oh, no! Oh, no! Oh, no!
0:26:45 > 0:26:49'Crimping the pie lids prevents the filling from spilling out.
0:26:49 > 0:26:54'The small hole allows steam to escape in the oven and stops the crust becoming soggy.'
0:26:54 > 0:26:55I'm in a flap.
0:26:55 > 0:26:57Oh, yeah, I didn't eggwash.
0:26:57 > 0:27:00And I think that might be important, particularly for the colour,
0:27:00 > 0:27:05so I'm just literally going like this, really quick,
0:27:05 > 0:27:07pretending they've never been in the oven.
0:27:07 > 0:27:11OK, and they're going back in and no-one's any the wiser.
0:27:11 > 0:27:14Except I've got a bit of scrambled egg on my baking tray.
0:27:17 > 0:27:18Done.
0:27:18 > 0:27:20And nobody knew!
0:27:23 > 0:27:28OK, bakers, ten minutes. It's just ten minutes left.
0:27:28 > 0:27:31Look at them, they're hideous. Absolutely hideous.
0:27:31 > 0:27:34Isn't this just the most horrible challenge you've ever done in your life?
0:27:34 > 0:27:38Yeah. They look awful. They look absolutely awful.
0:27:44 > 0:27:48'Paul's recipe demands that the pies are filled with a mixture of gelatine and stock.
0:27:48 > 0:27:52'If this jelly doesn't completely surround the meat inside
0:27:52 > 0:27:54'it will become dry as the pie cools.'
0:27:57 > 0:27:59Please do not leak!
0:28:01 > 0:28:02Stop dripping.
0:28:02 > 0:28:05This one's leaking like any person's business.
0:28:12 > 0:28:15It's going down and then out the bottom!
0:28:15 > 0:28:17SHE LAUGHS
0:28:20 > 0:28:21Ooh...
0:28:24 > 0:28:26Right, they'll never know.
0:28:33 > 0:28:37I'm completely out of my depth. I know that they look awful.
0:28:38 > 0:28:44Bakers, your time's up now. That was a very, very tough pie-riddled day for you all.
0:28:44 > 0:28:47We're actually going to ask you to leave them over night
0:28:47 > 0:28:49so that the jelly can set,
0:28:49 > 0:28:52and so Paul and Mary will judge them and taste them tomorrow morning.
0:28:52 > 0:28:57That technical challenge was a bit of a nightmare for me from start to finish,
0:28:57 > 0:29:02so it's not great that I've got to wait over night to find out my fate, really.
0:29:02 > 0:29:03It was a disaster, yeah.
0:29:05 > 0:29:08The pie was cooked. It looked a bit of a dog's dinner.
0:29:08 > 0:29:10But at least it's a pie to hand in.
0:29:10 > 0:29:13Tonight will be... I'm just going to have to forget about it tonight
0:29:13 > 0:29:16cos there's absolutely nothing I can do now.
0:29:16 > 0:29:19So I'll just have to try and keep that in the front of my mind
0:29:19 > 0:29:21and not obsess over it at two o'clock in the morning.
0:29:30 > 0:29:34After a restless night for the bakers, it's judgment time.
0:29:34 > 0:29:36Mary and Paul haven't seen the baking
0:29:36 > 0:29:39so have no idea which pie belongs to which baker.
0:29:39 > 0:29:44When you glance your eye down these pies, the doilie you'd not
0:29:44 > 0:29:47believe was the same size.
0:29:47 > 0:29:50This one is dropped. The pastry is soft and has ballooned out.
0:29:50 > 0:29:56There is no layers. It's just been thrown in.
0:29:59 > 0:30:03It's not a hand raised pie.
0:30:03 > 0:30:06- It's more like a pasty. - Flavour is good though.
0:30:06 > 0:30:08There has been some effort been made in this one
0:30:08 > 0:30:10but there's been no crimping at all.
0:30:10 > 0:30:14You needed to fold it in to give it that strength.
0:30:16 > 0:30:20- The filling is absolutely delicious. - It tastes good.
0:30:20 > 0:30:22It just looks a mess.
0:30:24 > 0:30:27I can't see any sign of jelly in that. See here?
0:30:27 > 0:30:32There's nothing. Very little in there.
0:30:32 > 0:30:35As long as the walls and the structure of your pie is strong
0:30:35 > 0:30:38and it just doesn't pour straight out the bottom which
0:30:38 > 0:30:42looking down here, it probably did on a few of them
0:30:42 > 0:30:44especially this one.
0:30:44 > 0:30:47- This has got a nice crimp on the outside.- This is better.
0:30:47 > 0:30:50This is better. Good colour. Crimping isn't bad.
0:30:50 > 0:30:53- Got the layers right.- The walls are pretty good as well.
0:30:53 > 0:30:59- Again where's the jelly? - This one has gone a bit lopsided.
0:30:59 > 0:31:06- The layers are good.- Flavour's nice. Pastry a bit thick.
0:31:09 > 0:31:14Layers are good. Can't see the gelatine in there again.
0:31:14 > 0:31:18We haven't got any at all. Look. It's a crisp pastry though.
0:31:18 > 0:31:23The structure's not bad, but it's too fat.
0:31:23 > 0:31:26Look at the size of the doilie. It's got no resemblance
0:31:26 > 0:31:27to the size of the doilie.
0:31:27 > 0:31:29OK, last one.
0:31:29 > 0:31:32This is an improvement.
0:31:32 > 0:31:36Although the pastry wall very, very thick.
0:31:36 > 0:31:38And slightly underdone here.
0:31:41 > 0:31:44But whose hand-raised pie has risen above the rest?
0:31:44 > 0:31:49We're going to start from the last one which is here.
0:31:49 > 0:31:52It's a pasty.
0:31:52 > 0:31:56It's been packed and just splayed out.
0:31:56 > 0:31:58Seventh place was this one.
0:31:58 > 0:32:02The holes and everything that runs round that you obviously had
0:32:02 > 0:32:05serious problems with the pastry trying to build it up
0:32:05 > 0:32:07round the doilie and probably taking it off as well.
0:32:07 > 0:32:10- Number six is this one. - The lid, there's no crimping.
0:32:10 > 0:32:16It's just been dropped on from a height. In fifth place is this one.
0:32:16 > 0:32:19It's not bad. You got the layers in there
0:32:19 > 0:32:22and again it goes down to the colour and the structure of it.
0:32:22 > 0:32:25It's all collapsed and concertinaed in.
0:32:25 > 0:32:30With Sarah Jane fourth and Brendan third, the battle for top place
0:32:30 > 0:32:33is between Cathryn and John.
0:32:33 > 0:32:38Number two is this one. It does look like a raised pie.
0:32:38 > 0:32:42It's got lovely layers in it, pastry just a little too thick.
0:32:42 > 0:32:44Obviously first place is this one.
0:32:44 > 0:32:47Well done, Cathryn.
0:32:47 > 0:32:49APPLAUSE
0:32:49 > 0:32:53The layers are good, the colour is good, the crimping excellent.
0:32:53 > 0:32:55It looks the closest to mine.
0:32:55 > 0:32:59I'm really shocked, really happy and I can't wait to ring my family
0:32:59 > 0:33:02later and tell them. They won't believe it because I phoned them
0:33:02 > 0:33:05last night and said that was really horrible, horrible,
0:33:05 > 0:33:09technical challenge so they'll be really surprised.
0:33:11 > 0:33:17I could quite easily go out today. So could a few other people I think.
0:33:17 > 0:33:21If my next bake wasn't up to standard or wasn't that good,
0:33:21 > 0:33:24then definitely, you know, this girl's got to go out.
0:33:24 > 0:33:28It's come to a point where you can't be average any more.
0:33:28 > 0:33:32You've got to get your basics right and the pastry is a basic.
0:33:32 > 0:33:37It means a lot to me. I've worked so hard to get to this point.
0:33:37 > 0:33:40It's almost beyond baking now. It's not like life or death any more.
0:33:40 > 0:33:44It's about good bakes and bad bakes. That's it.
0:33:44 > 0:33:48Just one pie challenge remains for the bakers to prove they're
0:33:48 > 0:33:50worthy of staying in the bakeoff.
0:33:50 > 0:33:54If you take Cathryn and Brendan because I think they've done well
0:33:54 > 0:33:56and put them to one side,
0:33:56 > 0:33:58everybody else is in the danger zone.
0:33:58 > 0:34:01It's the technical challenge that really sorted them out.
0:34:01 > 0:34:04Ryan who I thought did really well, came last in the technical,
0:34:04 > 0:34:11therefore it automatically puts you up for leaving the show.
0:34:11 > 0:34:14We've now got the showstopper. It'll all rest on the showstopper.
0:34:16 > 0:34:20So, bakers, it's your showstopper challenge of course.
0:34:20 > 0:34:24And today we'd love you to make a sweet American pie.
0:34:24 > 0:34:28So we're looking for a family sized American pie.
0:34:28 > 0:34:31It's got no lid so you don't have to worry about that.
0:34:31 > 0:34:35Just the side and bottom and crust. You've got three and a half hours
0:34:35 > 0:34:39to bake it in. Best of luck, this is a big one. So, on your marks...
0:34:39 > 0:34:41- Get set...- bake.
0:34:43 > 0:34:47The vast range of American pies were invented by European immigrants
0:34:47 > 0:34:51who brought pastry making techniques with them to America
0:34:51 > 0:34:54and took advantage of the local ingredients.
0:34:54 > 0:34:59What I'm hoping for is that some baker picks up the idea of a
0:34:59 > 0:35:02pumpkin pie, pecan pie, key lime pie and says you know what
0:35:02 > 0:35:06that's far too sweet. I'm going to lessen that sweetness and let
0:35:06 > 0:35:09the subtlety of flavours come through and give you that sense
0:35:09 > 0:35:12of wow, I'm going to have another piece of that, because to be honest,
0:35:12 > 0:35:15most of the American pies we've had before, I'd not go back
0:35:15 > 0:35:16for another one.
0:35:19 > 0:35:22Most of the bakers are making a sweet crust base which is
0:35:22 > 0:35:26a shortcrust pastry enriched with sugar.
0:35:26 > 0:35:28It's strong enough to hold fillings but delicate
0:35:28 > 0:35:31and has a rich buttery taste.
0:35:31 > 0:35:35I'm kind of in the danger zone at the moment
0:35:35 > 0:35:39and the really technical part of this dish is in the pastry
0:35:39 > 0:35:44and if I have problems with pastry, you know, that's it.
0:35:44 > 0:35:46I might be history.
0:35:46 > 0:35:49Ryan is pinning his hopes for survival on an American classic -
0:35:49 > 0:35:52key lime pie and adding an unusual twist.
0:35:52 > 0:35:55Ryan, what's different about your key lime pie?
0:35:55 > 0:35:59I've actually brought in the flavour of ginger which isn't
0:35:59 > 0:36:03traditional to a normal key lime pie. I put ginger with the lime.
0:36:03 > 0:36:06- It goes really well. - Your flavour combinations
0:36:06 > 0:36:09generally have been very good, however in the technical you got
0:36:09 > 0:36:13- a kick in the teeth but I'm looking forward to this.- I think it's great.
0:36:15 > 0:36:19My brother lives in America so I got a few tips from him
0:36:19 > 0:36:24and he did say peanut butter was a goer so that's what I went with.
0:36:24 > 0:36:27Cathryn's hoping to continue her run of success with her peanut butter
0:36:27 > 0:36:32and squash pie filling packed into a chocolate short crust pastry.
0:36:32 > 0:36:34I'd love to be star baker.
0:36:34 > 0:36:36I'm reluctant to say it really
0:36:36 > 0:36:43but I really want it before I leave to have got star baker once.
0:36:43 > 0:36:47This could be terrible and then I've blown my chances, so.
0:36:51 > 0:36:53Half of my family are American
0:36:53 > 0:36:57and my childhood memory of pumpkin pie was it's disgusting.
0:36:57 > 0:37:02So I've actually decided to try and make a pumpkin pie that was going
0:37:02 > 0:37:05to be acceptable and palatable to my adult self.
0:37:05 > 0:37:09Danny is making a trick or treat pie with a chocolate short
0:37:09 > 0:37:12crust base lined with salted caramel and filled with roasted
0:37:12 > 0:37:16butternut squash, maple syrup and a generous splash of rum.
0:37:16 > 0:37:20One thing - Paul is notoriously abstemious
0:37:20 > 0:37:22- when it comes to alcohol in desserts.- Yes.
0:37:22 > 0:37:26Puddings, pies etc. So you're in a difficult position now.
0:37:26 > 0:37:30Do you basically make it all booze to satisfy Mary's palate
0:37:30 > 0:37:32or do you ease off it for Paul?
0:37:32 > 0:37:36I'm using a spiced rum and I actually think this is
0:37:36 > 0:37:39quite rich and I think the rum just lifts it a bit.
0:37:39 > 0:37:42Because otherwise it's just cloyingly sweet.
0:37:42 > 0:37:45It's got all-American desserts to my taste
0:37:45 > 0:37:46and I say this as a child being fed them.
0:37:46 > 0:37:50For me, to make a good American pie you almost have to make it British
0:37:50 > 0:37:54but then technically it's got to come through right.
0:37:54 > 0:37:56I'll try, Paul, and we'll see what you have to say.
0:37:58 > 0:38:02The kids like this. My husband loves this, it's one of his favourites -
0:38:02 > 0:38:05banana, chocolate, rum and stuff.
0:38:05 > 0:38:06It's good.
0:38:06 > 0:38:10Sarah Jane's future in the bakeoff could rest on her chocolate
0:38:10 > 0:38:13and banana cream pie with salted rum caramel.
0:38:13 > 0:38:17The English don't do things like this do they? A bit embarrassed.
0:38:17 > 0:38:20You love this kind of stuff, but we'd be like,
0:38:20 > 0:38:24oh no, I'd rather just have an apple. I don't want a pie.
0:38:24 > 0:38:28I'm making a sweet potato pie
0:38:28 > 0:38:33and it's basically just sweet pastry and then a sweet potato filling
0:38:33 > 0:38:36made with two potatoes, eggs and condensed milk - all nice things.
0:38:36 > 0:38:39I really came up with the idea when I found some really old-fashioned
0:38:39 > 0:38:45videos online of this being made by these kind of grassroots
0:38:45 > 0:38:51southern American chefs and I'll was like, I need to try this.
0:39:00 > 0:39:03I'm rushing the pastry. I'm so short on time.
0:39:03 > 0:39:08And it's not chilling enough and it's falling apart. I mean.
0:39:12 > 0:39:16To prevent the pastry getting soggy the case is baked before adding
0:39:16 > 0:39:18the filling.
0:39:18 > 0:39:21The ceramic beans conduct the heat evenly ensuring a crisp
0:39:21 > 0:39:24and perfectly baked bottom.
0:39:24 > 0:39:26Damn it!
0:39:30 > 0:39:32In my rush I didn't put baking beans on.
0:39:32 > 0:39:35The sites of the tart collapsed. I don't know why.
0:39:35 > 0:39:40So I've to do a second batch obviously. Of course I'm panicking.
0:39:46 > 0:39:47I'm sorry, Brendan.
0:39:48 > 0:39:50Bakers, you've got one hour
0:39:50 > 0:39:54until bye bye, American pie.
0:40:05 > 0:40:09If that collapses on me again, I don't know what I'll do.
0:40:09 > 0:40:11There's no plan B.
0:40:11 > 0:40:16The bakers are using a variety of traditional American ingredients.
0:40:16 > 0:40:20None have opted to make the most famous of all American pies
0:40:20 > 0:40:22the humble apple pie.
0:40:22 > 0:40:25This ironically blossomed from the fussy eating
0:40:25 > 0:40:30habits of the first British settlers in the early 1600s.
0:40:30 > 0:40:34When the English colonists arrived in the New World they find
0:40:34 > 0:40:37a variety of fruit and vegetables with which they were very unfamiliar.
0:40:37 > 0:40:40Of course they didn't trust the local population either.
0:40:40 > 0:40:43This distrust led many of them not to use the local ingredients
0:40:43 > 0:40:46and in fact in some colonies they even starved to death.
0:40:46 > 0:40:49One solution the colonists found was to bring over fruit
0:40:49 > 0:40:52and vegetables with which they were familiar, particularly apple.
0:40:52 > 0:40:55So they brought apple seeds all the way from the old world to
0:40:55 > 0:40:58America and planted orchards.
0:40:58 > 0:41:01These orchards became vital to the colonists survival and in
0:41:01 > 0:41:05the 1640s they were written into law with the state of Virginia
0:41:05 > 0:41:09insisting that all landholdings above a certain size
0:41:09 > 0:41:11- include an apple orchard. - Soon apple orchards were spreading
0:41:11 > 0:41:15right across the United States and were helped by early pioneers
0:41:15 > 0:41:18such as Johnny Appleseed. From 1775 onwards he crisscrossed
0:41:18 > 0:41:21the United States taking apple seed from cider presses
0:41:21 > 0:41:23and scattering them all over the country.
0:41:23 > 0:41:26It took ten years before the first orchards bore fruit
0:41:26 > 0:41:31but when they did one of the first ways in which the colonists
0:41:31 > 0:41:34celebrated their bountiful harvest was by baking apple pies.
0:41:34 > 0:41:39You have the first apple harvest after ten years and it's wonderful
0:41:39 > 0:41:42because it's a sign that they've established themselves,
0:41:42 > 0:41:46the nation is growing the same way the fruit trees are growing,
0:41:46 > 0:41:48they do the harvest, it's a fantastic triumph
0:41:48 > 0:41:52and the ultimate thing they can do to celebrate is to make apple pies
0:41:52 > 0:41:56because it was the only thing you could really make in these
0:41:56 > 0:42:00really primitive ovens and kettles they had. Not cakes, pies.
0:42:00 > 0:42:05The apple pie was fast becoming the iconic American dish and it
0:42:05 > 0:42:09didn't remain the preserve of the British settlers for long, but was
0:42:09 > 0:42:13adapted to suit the vast array of culinary tastes that formed America.
0:42:13 > 0:42:18Each wave of people that came added their own influences.
0:42:18 > 0:42:22So in the area where you've a lot of German or Pennsylvania Dutch
0:42:22 > 0:42:26people coming in they had a very Germanic sour cream pie.
0:42:26 > 0:42:30And as the apple moves into the Midwest,
0:42:30 > 0:42:33you've the Scandinavian version which is an apple pie
0:42:33 > 0:42:37but it's open and has a crunchy crust with chopped walnuts
0:42:37 > 0:42:41and lots of cinnamon, but it's still an apple pie.
0:42:41 > 0:42:46These pies from that moment became the image of America the nation,
0:42:46 > 0:42:50self-sufficiency, colonial beginnings and most of all,
0:42:50 > 0:42:53mom, because it was a sign of motherhood to be able to make
0:42:53 > 0:42:57a good pie and that's why in World War II
0:42:57 > 0:43:00they asked the American troops what are you fighting for?
0:43:00 > 0:43:04They said we're fighting for mom and apple pie in the same way
0:43:04 > 0:43:07that the English would say they're fighting for God and country.
0:43:07 > 0:43:11The apple pie might have begun its American journey as a result
0:43:11 > 0:43:14of the British settlers unwillingness to try new things
0:43:14 > 0:43:17but it's gone on to symbolise the optimistic resourceful
0:43:17 > 0:43:19and pioneering spirit that has built America.
0:43:28 > 0:43:30It looks OK.
0:43:32 > 0:43:35With the pastry cases out of the oven, the bakers
0:43:35 > 0:43:37concentrate on their fillings.
0:43:39 > 0:43:43Manisha's pureeing bananas with butterscotch sauce, whipped cream
0:43:43 > 0:43:48and egg whites for her banana scotch pie, topped off with meringue.
0:43:48 > 0:43:50What is going to set it? Have you got egg in it?
0:43:50 > 0:43:52- Yeah, egg white.- Egg white.
0:43:52 > 0:43:55I'm going to whisk the egg white until it's firm-peaked,
0:43:55 > 0:43:59fold it, put the banana in the double cream that's whipped,
0:43:59 > 0:44:02and then fold that creamed banana within the egg whites.
0:44:02 > 0:44:04And are you going to bake that?
0:44:04 > 0:44:07No, then it's going to go onto the baked pastry
0:44:07 > 0:44:10and it's going to set in the fridge.
0:44:10 > 0:44:11Right.
0:44:13 > 0:44:15I don't know how she's going to set her pie.
0:44:15 > 0:44:18When we have the pies presented in front of us,
0:44:18 > 0:44:21we've got to get a beautiful cut piece out of it
0:44:21 > 0:44:25and that is the skill, not only getting all the flavours right,
0:44:25 > 0:44:28the crispy pastry and everything else,
0:44:28 > 0:44:30it's getting, when you cut into it,
0:44:30 > 0:44:33- every single slice looks beautiful on the plate.- Sits up and begs.
0:44:33 > 0:44:37All the pies should have a firm consistency
0:44:37 > 0:44:39to create the perfect slice.
0:44:39 > 0:44:43It will be big, it will be special occasion, Thanksgiving-like,
0:44:43 > 0:44:45and it captures the colours of America.
0:44:45 > 0:44:49Brendan's using layers of blueberries, raspberries
0:44:49 > 0:44:51and Chantilly cream in his pie
0:44:51 > 0:44:53to represent the red, white and blue
0:44:53 > 0:44:54of the American flag.
0:44:55 > 0:44:58His pie won't be baked again, so he's using pectin in the blueberries
0:44:58 > 0:45:02and gelatine in the raspberry chiffon,
0:45:02 > 0:45:05a layer of strained raspberries mixed with cream,
0:45:05 > 0:45:06to set the filling.
0:45:06 > 0:45:09It's just enough that it slices and holds its shape.
0:45:09 > 0:45:12Ryan's using a natural reaction between condensed milk
0:45:12 > 0:45:15and acidic lime juice to thicken his pie filling,
0:45:15 > 0:45:17which is then baked in the oven.
0:45:17 > 0:45:20OK, which way round is it?
0:45:20 > 0:45:21Dish, dish, dish, yep.
0:45:25 > 0:45:26Um... Idiot.
0:45:26 > 0:45:28Probably use that one. Don't worry.
0:45:31 > 0:45:33Now watch it, it might splash.
0:45:35 > 0:45:37John is pulling out all the stops
0:45:37 > 0:45:40with his star-spangled pecan pie
0:45:40 > 0:45:42with sour cherries and chocolate ganache
0:45:42 > 0:45:43in a sweet crust pastry.
0:45:43 > 0:45:47I don't know, I do always feel under pressure in this tent, you know,
0:45:47 > 0:45:51because no matter how good you do in one round,
0:45:51 > 0:45:55the next round could go bottoms up, so...
0:45:56 > 0:45:59I feel under immense pressure.
0:46:00 > 0:46:04OK, bakers, you've got 30 minutes left on your pie clocks.
0:46:04 > 0:46:0630 minutes, please.
0:46:08 > 0:46:11Ryan's making an Italian meringue for his topping,
0:46:11 > 0:46:14adding cooked sugar syrup into whipped egg whites.
0:46:14 > 0:46:18Right, so I'm taking a risk because I was such rushed for time,
0:46:18 > 0:46:21I whipped the egg white before I left it in the fridge.
0:46:21 > 0:46:23Hopefully, it won't slow me up.
0:46:24 > 0:46:28I'm re-whipping it again, this time in a sugar syrup
0:46:28 > 0:46:29and I'm just hoping it'll hold.
0:46:29 > 0:46:33The beaten egg whites trap hundreds of bubbles, creating volume,
0:46:33 > 0:46:35but if overbeaten or left too long,
0:46:35 > 0:46:39the bubbles burst and the egg white turns to liquid.
0:46:42 > 0:46:44Oh, my goodness! Look at that!
0:46:47 > 0:46:49Definitely out this week, people.
0:46:49 > 0:46:53- What am I supposed to do?- Caramel.
0:46:53 > 0:46:56- Oh!- Caramel, Manisha?
0:46:56 > 0:47:00Sugar. I'm going to try and patch it on with sugar.
0:47:10 > 0:47:13If the pastry tastes good, then I stand a chance of surviving.
0:47:13 > 0:47:15If not, then I'm in danger.
0:47:20 > 0:47:24Can you believe this? I don't think I can handle the pressure, you know.
0:47:24 > 0:47:26Yee-ha! You be gettin' them pies ready in five minutes!
0:47:26 > 0:47:28I don't know why I'm speaking Norwegian.
0:47:31 > 0:47:34Shaking like a...
0:47:34 > 0:47:35leaf.
0:47:39 > 0:47:40How's it going, Manisha?
0:47:40 > 0:47:42As you can see, not good.
0:47:44 > 0:47:46It is dripping.
0:47:48 > 0:47:51I should actually just leave it. That does not look right.
0:47:51 > 0:47:53There's a bit of a gap here, isn't there?
0:47:53 > 0:47:56Is there something you can shore it up with?
0:47:56 > 0:47:58Shall I do it with lots of meringue?
0:47:58 > 0:48:01Is the meringue going to stop that from oozing out,
0:48:01 > 0:48:02- do you think?- Hopefully.- Yeah.
0:48:02 > 0:48:05OK, bakers, that's the end of the bake. Move your pies
0:48:05 > 0:48:08to the end of the benches. Thank you and God bless America.
0:48:12 > 0:48:15HE GASPS, SIGHS
0:48:23 > 0:48:24For one of these bakers,
0:48:24 > 0:48:28this will be the last time they'll face the judges.
0:48:33 > 0:48:36Brendan, please bring your pie up.
0:48:40 > 0:48:42It's quite an elegant-looking pie.
0:48:42 > 0:48:46Pastry's nice and thin around the side. It looks crispy.
0:48:48 > 0:48:51It's held quite well.
0:48:51 > 0:48:54- It's well baked. - Really well baked.- Oh, good.
0:48:56 > 0:48:59Sharp. Sweet. Flavour's coming through.
0:48:59 > 0:49:00Well thought out.
0:49:00 > 0:49:02Great base.
0:49:02 > 0:49:05John. Please bring us your pie.
0:49:07 > 0:49:09Oh, lovely!
0:49:09 > 0:49:11SUE SMACKS HER LIPS
0:49:11 > 0:49:14- There's a lot going on in there, isn't there?- Yeah,
0:49:14 > 0:49:16there is, but that's America for you.
0:49:16 > 0:49:18I think it's very, very interesting.
0:49:18 > 0:49:20I'm not mad on these cherries.
0:49:20 > 0:49:22I think it's a nice idea. It's well executed.
0:49:22 > 0:49:24I think you had a bit of a problem with the sleeve itself
0:49:24 > 0:49:27but I don't think it's a bad thing, you've done quite well.
0:49:27 > 0:49:29Good piping work.
0:49:31 > 0:49:33A little bit of weeping with the caramel
0:49:33 > 0:49:36coming just over the top. You've been too generous with it.
0:49:37 > 0:49:40I think the pastry looks quite thin.
0:49:44 > 0:49:46I like that cos it's not overpowering.
0:49:46 > 0:49:49Everything goes with it and it's not too sweet.
0:49:49 > 0:49:53- Overall, it's a nice pie. - I'm pleased.- Well done.- Thank you!
0:49:53 > 0:49:55This way.
0:49:55 > 0:49:56Wheel of Fortune.
0:50:00 > 0:50:02It doesn't look very appetising, if I'm going to be honest.
0:50:10 > 0:50:12- Mmm.- I really rather like it.
0:50:12 > 0:50:14It's unusual. The spice is coming through.
0:50:14 > 0:50:18The pecan's sitting well underneath. Good, crispy base.
0:50:18 > 0:50:19It's very interesting.
0:50:19 > 0:50:20Is that a showstopper?
0:50:20 > 0:50:23Has it quite got the wow factor when you look at it?
0:50:23 > 0:50:25Manisha.
0:50:32 > 0:50:35I mean, obviously, you've had issues with it.
0:50:35 > 0:50:38- Yes.- OK, let's have a look inside the texture.
0:50:41 > 0:50:43(That's a big mess.)
0:50:43 > 0:50:46- Yeah, but it is.- Right.
0:50:47 > 0:50:48Your pastry is good.
0:50:48 > 0:50:52Your pastry's crisp. After that...
0:50:52 > 0:50:54- It's all downhill.- Yeah.
0:50:54 > 0:50:57You know what's wrong with it? What started at the beginning,
0:50:57 > 0:51:00you have no setting agent in the whole thing.
0:51:00 > 0:51:04There's nothing in there to set that off,
0:51:04 > 0:51:05to build your layers up
0:51:05 > 0:51:08and you had banana mousse, meringue, the caramel.
0:51:08 > 0:51:11It's never going to set in a million years.
0:51:12 > 0:51:15Danny, please bring your pie up for inspection.
0:51:19 > 0:51:20- It's held up well.- Mmm.
0:51:22 > 0:51:26- It's baked well underneath. - MEL: Smells good.
0:51:29 > 0:51:31- Um, the alcohol...- Yeah.
0:51:31 > 0:51:33- Really strong.- Right.- Um...
0:51:35 > 0:51:38The pastry's good. The texture of the filling is good.
0:51:38 > 0:51:40The flavour's all right as well,
0:51:40 > 0:51:43it's the alcohol, it's the only thing that's lingering in my mouth.
0:51:43 > 0:51:45- It is. It's very strong. - OK, thank you very much.
0:51:45 > 0:51:47- I take your point. - Very tasty, though.
0:51:47 > 0:51:51Cathryn, if you'd like to bring your American pie up.
0:51:51 > 0:51:54- Mmm!- Wow!
0:51:56 > 0:52:00- I like the simplicity of the whole thing.- That cuts beautifully.
0:52:00 > 0:52:04- The slice comes out well. - Thank you.
0:52:10 > 0:52:12- I don't like that. - Don't you?- At all.
0:52:12 > 0:52:16It's like eating a pot full of crunchy peanut butter.
0:52:16 > 0:52:18- But with none of the flavour.- Oh.
0:52:19 > 0:52:21I think you've made something
0:52:21 > 0:52:24that looks wonderful, terribly tempting to eat, but...
0:52:24 > 0:52:28- But then tastes disgusting? - The taste is not very appealing.
0:52:30 > 0:52:31Ryan, you're up next.
0:52:35 > 0:52:39- I think it looks absolutely lovely. So fresh.- Thank you.
0:52:40 > 0:52:43To have it, instantly you know
0:52:43 > 0:52:45that is key lime pie
0:52:45 > 0:52:48because you've got the little pieces of lime.
0:52:55 > 0:53:00- You nailed that one, Ryan.- Thank you.- You've absolutely nailed that.
0:53:00 > 0:53:02The flavour of that lime coming through
0:53:02 > 0:53:06and you get that crystallised ginger as well. That is very special.
0:53:06 > 0:53:09- Thank you.- That's a very nice pie.
0:53:09 > 0:53:10- Sheer perfection.- Oh, thank you.
0:53:10 > 0:53:13That's fantastic, mate.
0:53:13 > 0:53:18I really want to stay, so having a good bake for a showstopper,
0:53:18 > 0:53:21you know, gets me to next weekend, so it's always good.
0:53:23 > 0:53:25MANISHA: That pie did look horrendous.
0:53:25 > 0:53:28There was nothing else I was expecting for them to say.
0:53:28 > 0:53:30"Oh, it looks beautiful." "Does it?" "No."
0:53:30 > 0:53:34You know, it didn't hold up, so...yeah.
0:53:34 > 0:53:39The main quote that's sticking with me is, "It tastes awful."
0:53:39 > 0:53:43Hero to zero. That's me.
0:53:43 > 0:53:46Having sampled a slice of every pie,
0:53:46 > 0:53:49it's up to Mary and Paul to decide who has truly excelled
0:53:49 > 0:53:52and whose journey has come to an end.
0:53:52 > 0:53:55- When you look at Cathryn's here at the moment...- Who was a contender.
0:53:55 > 0:53:59Before she came into today, she was that far from getting Star Baker.
0:53:59 > 0:54:01I'm sorry. It wasn't good.
0:54:01 > 0:54:04I think Brendan's had a great weekend again.
0:54:04 > 0:54:07I mean, that tartness coming from the blueberries,
0:54:07 > 0:54:10then the sweetness coming from the chiffon was delicious.
0:54:10 > 0:54:12- He was the only person to use gelatine.- Yeah.
0:54:12 > 0:54:14His attention to detail, his knowledge,
0:54:14 > 0:54:17as Bake Off goes on, he is getting stronger.
0:54:17 > 0:54:20I'm getting a smell of lime from this lovely piece of pie here
0:54:20 > 0:54:22which is of course Ryan's.
0:54:22 > 0:54:25I thought it was absolutely outstanding
0:54:25 > 0:54:29and it tasted way above all the others.
0:54:29 > 0:54:30This, I mean...
0:54:30 > 0:54:35- Technically, technical challenge... - He was last.- Last place.
0:54:35 > 0:54:39Now, this breaks most of the rules that we'd set, but actually,
0:54:39 > 0:54:44that is good enough on its own to put him through to Star Baker.
0:54:44 > 0:54:46So we started off today pre-showstopper
0:54:46 > 0:54:49with six people being in trouble
0:54:49 > 0:54:51and potentially up for consideration to leave the show.
0:54:51 > 0:54:55Where do you think we stand after the big pie challenge?
0:54:55 > 0:54:57For the ones that need to go -
0:54:57 > 0:55:00Sarah-Jane could be in the ones to go
0:55:00 > 0:55:02because I didn't think... I mean, it tasted OK
0:55:02 > 0:55:05but having said that, I'd have to throw Manisha in there
0:55:05 > 0:55:07because that was a disaster.
0:55:07 > 0:55:10- Can I throw somebody else in as well?- Yes.
0:55:10 > 0:55:14Danny. The alcohol in that was far too much.
0:55:14 > 0:55:17It wrecked what was actually, technically not a bad pie.
0:55:17 > 0:55:20- Yes.- To recap, we've got three in the danger zone -
0:55:20 > 0:55:22Sarah-Jane, Danny and Manisha
0:55:22 > 0:55:25- and two for consideration for Star Baker.- Ryan and Brendan.- Yes.
0:55:41 > 0:55:45There's been much deliberation about this week's Star Baker
0:55:45 > 0:55:47and I have to say, it's a first.
0:55:47 > 0:55:50It began with something fishy.
0:55:50 > 0:55:52In the middle was a pasty-like substance
0:55:52 > 0:55:54but it ended on a high.
0:55:54 > 0:55:57In fact, this pie was so good that Paul and Mary
0:55:57 > 0:56:02wanted Ryan to know it was one of the best things they have tasted
0:56:02 > 0:56:04in all three series of The Bake Off.
0:56:04 > 0:56:08- Congratulations, Ryan.- Well done, Ryan!- You're our Star Baker.
0:56:08 > 0:56:09Oh, my goodness!
0:56:09 > 0:56:11- Thank you.- Well done.
0:56:11 > 0:56:15But sadly, one of you,
0:56:15 > 0:56:20this is where your Bake Off experience ends, I'm afraid to say.
0:56:20 > 0:56:23And the person that we're going to say goodbye to this week is...
0:56:27 > 0:56:29..Manisha.
0:56:29 > 0:56:33- We're going to miss you. - We are going to miss you.
0:56:33 > 0:56:37Come and have a Mel/Sue sandwich. Whether you like it or not!
0:56:38 > 0:56:41'Manisha struggled. We're halfway through now.'
0:56:41 > 0:56:43Things are only going to get harder from now.
0:56:43 > 0:56:45I think she'd find it quite painful as we go on.
0:56:45 > 0:56:48The technical challenges are going to get even harder
0:56:48 > 0:56:49and I think she'd really struggle.
0:56:52 > 0:56:55My family, if I tell them that I'm out,
0:56:55 > 0:56:57they'll be all right with it because obviously...
0:56:57 > 0:57:00I don't know, they'll be all right with it, I think.
0:57:00 > 0:57:03They'll be a bit dis... I don't know if they'll be disappointed or not
0:57:03 > 0:57:05but I hope they're not, you know.
0:57:05 > 0:57:08That's the only thing I don't want to do, is disappoint people.
0:57:09 > 0:57:11'But yeah, it's been good.'
0:57:13 > 0:57:16This whole Bake Off has definitely given me good confidence, you know,
0:57:16 > 0:57:19that I can do things. Even if they mess up, I can still do them.
0:57:21 > 0:57:23I feel a bit battered by this one, actually.
0:57:23 > 0:57:25I think I've scraped through.
0:57:25 > 0:57:28I live to bake another week! Yay!
0:57:29 > 0:57:32'I think what means to me more than anything else'
0:57:32 > 0:57:36is when they said this was one of the best bakes they'd had in a Bake Off.
0:57:36 > 0:57:38and didn't realise it was that good
0:57:38 > 0:57:40so yes, it took me by surprise.
0:57:40 > 0:57:43Very lifted because the standard's been so high
0:57:43 > 0:57:46and I think I might go home and make that key lime pie.
0:57:46 > 0:57:48Next week...
0:57:48 > 0:57:52I feel a bit panicky already, which is not a good way to start.
0:57:52 > 0:57:53Rrgh! Stress!
0:57:53 > 0:57:57- Why am I stressed? It's just baking. - 'It's time for pudding.'
0:57:57 > 0:57:59Ooh, look at those!
0:57:59 > 0:58:01'With a double signature sponge bake...'
0:58:01 > 0:58:04The judges are making the challenges harder and harder.
0:58:04 > 0:58:08Oh! Oh, no!
0:58:08 > 0:58:11A royal technical challenge from the queen of baking...
0:58:11 > 0:58:15- "Make the jam." That's detailed, Mary(!)- I hate it when this happens.
0:58:15 > 0:58:18Every single week in technical challenge, it's a guessing game.
0:58:18 > 0:58:21A strudel challenge that will stretch them to the limit.
0:58:21 > 0:58:24So far that you can...
0:58:24 > 0:58:27But whose showstopper will stop everything?
0:58:27 > 0:58:28Then that spike...
0:58:28 > 0:58:32There was a lot of blood. It was grim.
0:58:49 > 0:58:52Subtitles by Red Bee Media Ltd