0:00:00 > 0:00:02Welcome back to Somerset, where, last week,
0:00:02 > 0:00:05we single-handedly ploughed our way through a mountain of doughnuts
0:00:05 > 0:00:08and saw tighter buns than the Eurovision Song Contest.
0:00:08 > 0:00:10Two of their contemporaries went,
0:00:10 > 0:00:12this week, five bakers face the quarterfinals.
0:00:12 > 0:00:16And they face some of the biggest challenges we've ever seen.
0:00:16 > 0:00:19As always with the Bake Off, expect the unexpected.
0:00:19 > 0:00:20Scream if you want to go faster.
0:00:20 > 0:00:23We are on the roller coaster of baking,
0:00:23 > 0:00:25otherwise known as the Great British Bake Off.
0:00:25 > 0:00:26Last week:
0:00:26 > 0:00:28Oh!
0:00:28 > 0:00:31Sweet dough stood between the bakers and the quarterfinals.
0:00:31 > 0:00:33Psyching myself up.
0:00:33 > 0:00:35Cathryn was technically challenged.
0:00:35 > 0:00:36Doughnut doom.
0:00:36 > 0:00:39- Brendan and James were technically brilliant.- Yes!
0:00:39 > 0:00:41- John wobbled. - What's wrong with them?
0:00:41 > 0:00:44And Danny finally became Star Baker.
0:00:44 > 0:00:46That was amazing, actually.
0:00:46 > 0:00:48But Ryan and Sarah Jane...
0:00:48 > 0:00:51- It's raw.- Raw?- Yeah. - ..baked their final buns.
0:00:51 > 0:00:53You have to win now, seriously.
0:00:53 > 0:00:55'Tonight...
0:00:55 > 0:00:56I've burnt my first batch.
0:00:56 > 0:00:58'It's the quarterfinals.'
0:00:58 > 0:01:02- Oh, law. I don't know what to do. - What the heck?
0:01:02 > 0:01:06'..with the largest number of Signature Bakes ever assembled.'
0:01:06 > 0:01:07I can't count!
0:01:07 > 0:01:09The hottest technical challenge...
0:01:09 > 0:01:10It's 35 degrees in here.
0:01:10 > 0:01:13- Oh, dear. - ..Ever attempted.
0:01:13 > 0:01:15I'm going to wait to right at the last minute.
0:01:15 > 0:01:17The biggest showstoppers ever constructed.
0:01:17 > 0:01:20This is like Meccano for boys with baking.
0:01:20 > 0:01:23And someone's Bake Off is about to fall apart.
0:01:23 > 0:01:25Total disaster.
0:01:56 > 0:01:58- It's crunch time. - Are they going to snap?
0:01:58 > 0:02:01- They're feeling brittle. - Phew... Will they crumble?
0:02:01 > 0:02:03It's biscuit week!
0:02:03 > 0:02:05Two days.
0:02:05 > 0:02:07Three challenges.
0:02:07 > 0:02:10And just four of these five remaining bakers
0:02:10 > 0:02:12can go through to the semi-finals.
0:02:17 > 0:02:18Famous five, welcome.
0:02:18 > 0:02:20I know the pressure's building,
0:02:20 > 0:02:23so we'll crack on with the Signature Bake this morning.
0:02:23 > 0:02:25And "crack" is the operative word because
0:02:25 > 0:02:27we're going to ask you today to make, please,
0:02:27 > 0:02:3048 crackers or crispbreads.
0:02:30 > 0:02:34You can use any flour you want, they can be leavened or unleavened.
0:02:34 > 0:02:36But the most important thing is they should be thin
0:02:36 > 0:02:39and crack when snapped in two.
0:02:39 > 0:02:41- Little bit like Nicole Kidman.- Yeah.
0:02:41 > 0:02:44You've got two hours for this challenge.
0:02:44 > 0:02:46- On your marks.- Get set.- Bake!
0:02:49 > 0:02:52This is a gruelling test of consistency.
0:02:54 > 0:02:57Delivering a huge batch of perfectly baked crispbreads and crackers
0:02:57 > 0:02:59demands impressive organisation
0:02:59 > 0:03:02and incredible attention to the smallest of details.
0:03:05 > 0:03:11It's very, very difficult to get savoury crispbreads evenly baked,
0:03:11 > 0:03:14because they're so wafer-thin, they catch at the edges.
0:03:14 > 0:03:18We want every single one to be crisp all the way up
0:03:18 > 0:03:21and, when we turn them over, evenly baked.
0:03:21 > 0:03:25It's all about the bake on this. That, and the crispiness.
0:03:25 > 0:03:30I will be testing for the snap on every single one of them.
0:03:30 > 0:03:32Let's hope Mary and Paul like them.
0:03:32 > 0:03:35Most crackers start with a simple mix of flour, water and fat
0:03:35 > 0:03:37to make a basic dough.
0:03:37 > 0:03:41It's not often you make crackers unless there's a gathering or buffet or something,
0:03:41 > 0:03:43which is why it's interesting as a challenge, really.
0:03:43 > 0:03:47Crackers can be unleavened or leavened, they don't depend on a rise.
0:03:47 > 0:03:50James is using yeast, he's a real keen bread maker.
0:03:50 > 0:03:52I've not put yeast in it as I want them to be really crisp.
0:03:52 > 0:03:54But perhaps mine are going to be too dry.
0:03:54 > 0:03:57You just don't know what they're looking for.
0:03:57 > 0:04:00Yeast creates masses of tiny bubbles in the dough
0:04:00 > 0:04:01which gives a lighter texture,
0:04:01 > 0:04:05but makes it very difficult to get a thin, crispy result.
0:04:05 > 0:04:07First thing is quickly making the dough.
0:04:07 > 0:04:11These have got to prove, so I need, actually, as much time as possible.
0:04:11 > 0:04:14Two hours isn't that long.
0:04:14 > 0:04:17James' smoky cayenne, cumin and chilli crackers
0:04:17 > 0:04:20have an unconventional base ingredient.
0:04:20 > 0:04:22You're using a yeasted dough?
0:04:22 > 0:04:24- Yeasted polenta dough, yes. - Interesting.
0:04:24 > 0:04:26You've got to get that very thin.
0:04:26 > 0:04:29I baked it a couple of days ago. Teeth are just like steel.
0:04:29 > 0:04:30It's very spicy.
0:04:30 > 0:04:34You've got cumin and coriander and a chilli that, I don't know...
0:04:34 > 0:04:36- Chipotle, yes.- Chipotle.
0:04:36 > 0:04:39Fantastic taste. I love it.
0:04:39 > 0:04:41Quite spicy. Hope you like things spicy.
0:04:41 > 0:04:43Let's just hope you get that thinness that you need.
0:04:43 > 0:04:45Thinness. I'll make it extra thin for you.
0:04:47 > 0:04:51James isn't the only baker taking a chance with yeast.
0:04:51 > 0:04:54I've made them a lot this week.
0:04:54 > 0:04:57They don't always work perfectly, but they always taste nice.
0:04:57 > 0:05:00Cathryn has based her signature crispbreads
0:05:00 > 0:05:03on the classic British ploughman's lunch.
0:05:03 > 0:05:07I'm doing local Sussex cheese and pickle.
0:05:07 > 0:05:09- OK. Can I try a bit? - Yeah, of course.
0:05:09 > 0:05:11It's a bit like Cheshire.
0:05:11 > 0:05:13Cross between Cheshire and Cheddar. Very crumbly.
0:05:13 > 0:05:14It's a very full flavour.
0:05:14 > 0:05:17I'm going to roll them as thin as I can,
0:05:17 > 0:05:21then stretch each one individually before I put it on the baking tray.
0:05:21 > 0:05:24- If they're thin enough, they will snap.- Cathryn, they've got to be.
0:05:24 > 0:05:26Cos otherwise it'll be like a cookie.
0:05:26 > 0:05:28No, it won't be a cookie, it'll be a cracker.
0:05:30 > 0:05:33Flavouring a delicate cracker dough is risky.
0:05:33 > 0:05:35I've just added the chipotle and the cayenne.
0:05:35 > 0:05:38No idea what effect they might have on the yeast,
0:05:38 > 0:05:41but I just decided to add them halfway though.
0:05:41 > 0:05:44Acids and some proteins present in cheese or spices
0:05:44 > 0:05:49can retard yeast and affect a leavened cracker's structure when baked.
0:05:50 > 0:05:53For dried spice, a lot of the flavour is fairly redundant in it until it's cooked.
0:05:53 > 0:05:56So I want to just toast them off first,
0:05:56 > 0:05:58because that releases the essential oils in the spices
0:05:58 > 0:06:00and that gets the flavour really booming.
0:06:00 > 0:06:03But adding flavour at this early stage
0:06:03 > 0:06:06is the only way to ensure it's even across the whole batch.
0:06:08 > 0:06:11- HE SINGS - # Can you do this to me? #
0:06:11 > 0:06:15John's spicy Asian-inspired crackers are made without yeast
0:06:15 > 0:06:19and are flavoured with cumin, coriander and fennel.
0:06:19 > 0:06:2190 grammes.
0:06:21 > 0:06:24He's melting butter in water, before adding it to his dough mix
0:06:24 > 0:06:28so that, like his spices, it's distributed as evenly as possible.
0:06:28 > 0:06:30These are the crackers you'd have with your mates around.
0:06:30 > 0:06:34A really good nibbley cracker, packed full of flavour,
0:06:34 > 0:06:36which is what the judges were missing last week in my food.
0:06:36 > 0:06:39So, hopefully, this'll sort them out.
0:06:39 > 0:06:41I'm making a spicy almond cracker.
0:06:41 > 0:06:45It's a biscuit dough, where you're pulsing the butter into the flour.
0:06:45 > 0:06:48Then I'm using yoghurt to bind it together.
0:06:48 > 0:06:51The downside is I eat them as they come out.
0:06:51 > 0:06:52Today, there's meant to be a batch of 48.
0:06:52 > 0:06:56When I've made these at home before, I'm lucky if 20 make it to the tin.
0:06:56 > 0:06:58Danny's unleavened crackers
0:06:58 > 0:07:01are flavoured with a blend of North African spices called ras el hanout,
0:07:01 > 0:07:03as well as chopped almonds.
0:07:03 > 0:07:06Her dough has a controversial ingredient.
0:07:06 > 0:07:08I've taken a leaf out of Brendan's book,
0:07:08 > 0:07:11cos we're back to the '70s of desiccated cheese.
0:07:11 > 0:07:12I know you look horrified.
0:07:12 > 0:07:14- That's Parmesan?- It is.
0:07:14 > 0:07:17- But proper Parmesan doesn't work. - Shaky, shaky Parmesan?- Yeah.
0:07:17 > 0:07:19That's percussion, that's not edible!
0:07:19 > 0:07:22I've done it so many times I've tried it with fresh Parmesan.
0:07:22 > 0:07:25If you didn't want it to snap, I'd put fresh Parmesan on,
0:07:25 > 0:07:28- There's too much moisture in fresh Parmesan.- It's your choice.
0:07:28 > 0:07:31- Great.- Thanks very much, good luck. - Look forward to it.
0:07:34 > 0:07:38Bakers, you are halfway through the crispbread challenge.
0:07:38 > 0:07:39Are we?
0:07:39 > 0:07:41You've got one hour to go, I hope you're cracking on.
0:07:41 > 0:07:43Once their dough is rested,
0:07:43 > 0:07:47the bakers face a crucial decision when rolling it out.
0:07:47 > 0:07:48Oh, it's getting hot!
0:07:48 > 0:07:51Too thick, and their crackers won't snap.
0:07:51 > 0:07:55I'm just rolling these crackers out between two pieces of parchment paper.
0:07:55 > 0:07:58It's just the easiest way for me to get them as thin as I possibly can.
0:07:58 > 0:08:03Too thin, and the edges will burn before they're properly baked.
0:08:03 > 0:08:06Just pricking the cracker all over before I cut it,
0:08:06 > 0:08:08so that, when it's in the oven, it doesn't puff up.
0:08:08 > 0:08:10I'm expecting a few little bubbles here and there,
0:08:10 > 0:08:13but I don't want it to be like a big flying saucer, for example.
0:08:13 > 0:08:16What this allows you to do is test the thickness is even.
0:08:16 > 0:08:18When you prick it,
0:08:18 > 0:08:21you can feel whether it's thicker in one part than it is in another.
0:08:21 > 0:08:22Like Woody Woodpecker!
0:08:22 > 0:08:26HE IMITATES WOODY'S CALL
0:08:26 > 0:08:29Not only should every single cracker be the same thickness.
0:08:29 > 0:08:3310, 11...
0:08:33 > 0:08:36All 48 must also be exactly the same shape.
0:08:36 > 0:08:39I bring precision to everything I do.
0:08:39 > 0:08:41Equally with my gardening.
0:08:41 > 0:08:44If it's worth doing, it's worth doing well, to get the finish right.
0:08:44 > 0:08:47Brendan's crackers are packed with sesame, pumpkin and flax seeds
0:08:47 > 0:08:50and topped with a sprinkling of aniseed.
0:08:50 > 0:08:54I think you're rather clever to have done this on an oiled table.
0:08:54 > 0:08:55That means you can get it off,
0:08:55 > 0:08:59and you don't get that extra flour added all the time.
0:08:59 > 0:09:03The challenge for me is, because they're so thin, it's getting the bake right.
0:09:03 > 0:09:05The challenge is getting them off there!
0:09:05 > 0:09:09Even with the palette knife, you're going to distort that diamond a bit as well.
0:09:13 > 0:09:17Using one oven to bake 48 crackers perfectly...
0:09:17 > 0:09:21Um, I should be all right if I just pull my finger out
0:09:21 > 0:09:23and roll them a bit quicker than I have been.
0:09:23 > 0:09:26..requires careful planning.
0:09:26 > 0:09:28And intense concentration.
0:09:34 > 0:09:37The consistency is key and, because we're doing 48,
0:09:37 > 0:09:39it's going to be tricky to make sure every single one is the same.
0:09:39 > 0:09:42Crackers can bake in as little as four minutes.
0:09:43 > 0:09:48There's a really fine line between being cooked and crispy, or burnt.
0:09:50 > 0:09:53The baking temperature must be constant...
0:09:53 > 0:09:54Whoa!
0:09:54 > 0:09:57..to ensure every cracker is crisp.
0:09:58 > 0:10:02Which means using the same shelf
0:10:02 > 0:10:03for multiple batches.
0:10:05 > 0:10:09OK, there's 30 minutes left, bakers! Don't snap under the pressure.
0:10:09 > 0:10:12But one baker has decided to take a short cut.
0:10:14 > 0:10:19Might just chuck in a few more, just to see what they taste like.
0:10:19 > 0:10:22Cos I can't really taste any of these, cos I made exactly on 48.
0:10:22 > 0:10:25So, it's a bit annoying.
0:10:25 > 0:10:30James has made his crackers in one batch, and on different shelves.
0:10:30 > 0:10:33My perfect cracker would be this one.
0:10:33 > 0:10:35Just toasted.
0:10:35 > 0:10:37That one.
0:10:37 > 0:10:40Very thin, even thinner, but over-baked.
0:10:40 > 0:10:42Ones like that are a bit wonky. That's quite nice.
0:10:42 > 0:10:43Looks like a little mouse.
0:10:50 > 0:10:52I've burned the batch.
0:10:52 > 0:10:55I'm checking how far they've reached in their browning.
0:10:55 > 0:10:58I'm going to turn the oven off and leave it for ten minutes
0:10:58 > 0:11:00and the residual heat to complete the browning.
0:11:00 > 0:11:02Ohhh!
0:11:02 > 0:11:04Because, I suppose, the bake is short,
0:11:04 > 0:11:06there's not that kind of terror of,
0:11:06 > 0:11:09- will it prove or will it rise?- I'm feeling a little bit of terror now.
0:11:09 > 0:11:12- Are you?- Yes. A little bit.
0:11:12 > 0:11:14- Don't be scared of the crackerbreads. - Oh, my gosh,
0:11:14 > 0:11:16I've got others in the oven that are going to be burnt!
0:11:20 > 0:11:23Oh! Don't worry, that's all right.
0:11:25 > 0:11:27They're only a little bit burnt.
0:11:27 > 0:11:30Heavens to Betsy. What am I doing?
0:11:31 > 0:11:35Five minutes left, bakers. 48 crackers. Here we go.
0:11:35 > 0:11:38HE SIGHS HEAVILY
0:11:38 > 0:11:39One, two, three, four, five.
0:11:39 > 0:11:42It's too hot.
0:11:42 > 0:11:44I've got another 16 to go.
0:11:44 > 0:11:46Checking these.
0:11:46 > 0:11:48Just got my last batch in.
0:11:57 > 0:12:00Honestly, I've completely lost it.
0:12:00 > 0:12:01This is car crash crackers.
0:12:05 > 0:12:08I think I've just done enough. I haven't counted actually.
0:12:08 > 0:12:10Four, eight.
0:12:10 > 0:12:1312.
0:12:15 > 0:12:18- HE SINGS - # A cracker in the morning. #
0:12:18 > 0:12:20Three, four, five,
0:12:20 > 0:12:23six, seven, eight, nine, ten.
0:12:23 > 0:12:27Bakers, that is it. Cracker time is now up.
0:12:27 > 0:12:29I hope I've got that right.
0:12:29 > 0:12:31I've got 40...
0:12:31 > 0:12:33Danny, back away from the crackers.
0:12:33 > 0:12:35I'm not touching them. I can't count.
0:12:46 > 0:12:50It's judgement time.
0:12:53 > 0:12:55Brendan. Diamonds are trumps.
0:12:55 > 0:12:59They certainly look the part. They're beautifully even,
0:12:59 > 0:13:01but it's all in the tasting.
0:13:01 > 0:13:02BISCUIT SNAPS
0:13:02 > 0:13:03Nice break.
0:13:03 > 0:13:05< BRENDAN: Good.
0:13:05 > 0:13:08It's got a great bake on it. They're all equal.
0:13:08 > 0:13:11It adds a lot of texture to the cracker itself, the seeds.
0:13:11 > 0:13:14The seasoning for me is just right. Really scrummy.
0:13:19 > 0:13:20Do the Hollywood crack.
0:13:20 > 0:13:22BISCUIT SNAPS
0:13:22 > 0:13:23Good.
0:13:23 > 0:13:24BISCUIT SNAPS
0:13:24 > 0:13:25Yeah, good.
0:13:25 > 0:13:28What an interesting colour, so inviting.
0:13:28 > 0:13:30You've got a good consistency as well.
0:13:30 > 0:13:33Good consistency amongst the whole batch.
0:13:36 > 0:13:38You eat it first and you think, that's a bit bland,
0:13:38 > 0:13:40maybe a little bit salty.
0:13:40 > 0:13:43But when you get into it, you have a very fiery flavour.
0:13:43 > 0:13:47- Did you put salt on the top as well? - Just a tiny bit, yeah.
0:13:47 > 0:13:49- You didn't need it.- Right.
0:13:49 > 0:13:52That salt has tipped it over to be very salty.
0:14:00 > 0:14:02SOFT SNAP
0:14:02 > 0:14:03Just about.
0:14:03 > 0:14:05They're beautifully crisp.
0:14:05 > 0:14:06Difficult to achieve.
0:14:06 > 0:14:11- One or two of them are a little bit overbaked.- Yes, yes.
0:14:11 > 0:14:16- MEL: I can't believe you just did that.- Oh, don't take that one.
0:14:16 > 0:14:19I do like the flavour. I like the seeds as well.
0:14:19 > 0:14:22That little bit of fire in there from the cayenne.
0:14:22 > 0:14:25Well done to get them so wafer thin and full of flavour.
0:14:25 > 0:14:29- Nice one, James. Thank you.- Thank you, guys.- Do we have to go?
0:14:37 > 0:14:39I'm really sorry. I'm so embarrassed.
0:14:39 > 0:14:42They're really disastrous. I'm really sorry.
0:14:42 > 0:14:44There are only 46, for which I'm also sorry.
0:14:45 > 0:14:48- They don't look particularly good. - No, they're shocking.
0:14:48 > 0:14:50It's thick and thin.
0:14:50 > 0:14:51Irregular colours.
0:14:51 > 0:14:54- The bakes, you go from that... - Oh, don't.
0:14:54 > 0:14:57- ..to that.- Yeah, I know.
0:14:57 > 0:15:00That one you can bend.
0:15:00 > 0:15:01- Oh, lor'.- That one will snap.
0:15:01 > 0:15:03That's a lovely crack, though, on that.
0:15:03 > 0:15:06- CRACKER SNAPS - It is.
0:15:06 > 0:15:08Great flavour, but poorly...
0:15:08 > 0:15:10Yeah, I know, just dreadful. I know.
0:15:17 > 0:15:20You've got, obviously, some darker ones here.
0:15:20 > 0:15:23- But let's just see what the... - The Hollywood crack.
0:15:23 > 0:15:26- BISCUIT SNAPS - Yeah, it's breaking well.
0:15:26 > 0:15:29It's lovely and crisp. Hint of curry.
0:15:29 > 0:15:31One or two of them are a little overbaked.
0:15:31 > 0:15:34It just makes them a little bit bitter.
0:15:34 > 0:15:37Flavour's lovely, and it is crispy. And they're all the same size.
0:15:37 > 0:15:40- I'd like to have seen them a little bit bigger, though.- OK.
0:15:40 > 0:15:42Well, you could always have twice as many!
0:15:44 > 0:15:47I think I've found my confidence again.
0:15:47 > 0:15:50If I let last week fester away inside me, then I'm going to fail.
0:15:50 > 0:15:53But I just need to get over it, forget about it, and carry on.
0:15:53 > 0:15:56The competition at the moment is variable in the remaining five.
0:15:56 > 0:16:00There's certainly two or three that I'm keeping an eye on.
0:16:00 > 0:16:02But, may the best man win.
0:16:02 > 0:16:03It's now all about knowledge and technique,
0:16:03 > 0:16:06and I've been round the track a bit longer than most of them.
0:16:06 > 0:16:09I was designing them as a cracker with drinks.
0:16:09 > 0:16:11I think Paul's comment about the salt is fair,
0:16:11 > 0:16:13but that's not a hanging offence.
0:16:13 > 0:16:16I don't want it to look like I'm not giving it everything
0:16:16 > 0:16:19because my family will be disappointed
0:16:19 > 0:16:22if they saw me not trying hard enough.
0:16:22 > 0:16:26It just takes really one bad round to get you kicked out.
0:16:26 > 0:16:29Everyone relies on a bit of luck. Me, more than anyone.
0:16:29 > 0:16:32In a small corner of north Wales,
0:16:32 > 0:16:35there is a regional biscuit which has been baked for centuries.
0:16:35 > 0:16:38Now, it's not as famous as its Yorkshire Rich Tea
0:16:38 > 0:16:41or Scottish shortbread siblings,
0:16:41 > 0:16:43but its distinctive appearance and mysterious origins
0:16:43 > 0:16:47make it one of the most charming biscuits in Britain.
0:16:49 > 0:16:51The island of Anglesey is known as the Mother of Wales.
0:16:51 > 0:16:54Its fertile soil and abundant crops
0:16:54 > 0:16:57supply the whole country with a rich variety of produce.
0:16:57 > 0:17:00One delicious bake, born from the plentiful Anglesey wheat,
0:17:00 > 0:17:05is a distinctively scallop-shaped biscuit, steeped in local legend.
0:17:05 > 0:17:06The Aberffraw biscuit
0:17:06 > 0:17:10is one of the oldest biscuits in Britain and, indeed, Wales.
0:17:10 > 0:17:12It's made similar to shortbread,
0:17:12 > 0:17:16but what really sets it apart is this amazing scallop shape.
0:17:16 > 0:17:17One of the reasons for that is that
0:17:17 > 0:17:21scallops have been found in the waters of Anglesey for centuries.
0:17:21 > 0:17:25One local legend has it that the wife of the Prince of Wales,
0:17:25 > 0:17:28who held court in Aberffraw in the 13th century,
0:17:28 > 0:17:31was walking on the beach, she picked up a scallop, brought it back,
0:17:31 > 0:17:34and he had the biscuit made in honour of her.
0:17:34 > 0:17:38The Aberffraw biscuit is also locally known as the James cake,
0:17:38 > 0:17:41named in honour of St James, one of the 12 apostles,
0:17:41 > 0:17:44whose symbol is a scallop.
0:17:44 > 0:17:47There's a strong Celtic culture in Wales,
0:17:47 > 0:17:49and that is shared in parts of Spain,
0:17:49 > 0:17:51especially in Santiago de Compostela
0:17:51 > 0:17:55which happens to be the burial place of St James.
0:17:55 > 0:17:57It's known that pilgrims from Anglesey
0:17:57 > 0:17:59would have made this pilgrimage
0:17:59 > 0:18:04and, traditionally, pilgrims to Santiago wore scalloped hats
0:18:04 > 0:18:06and a scallop around their neck.
0:18:06 > 0:18:08So it's very likely that
0:18:08 > 0:18:11the biscuit continued to be made for all these centuries
0:18:11 > 0:18:15as a tribute to St James and to the people who'd made the pilgrimage.
0:18:15 > 0:18:17The Aberffaw biscuit is traditionally made
0:18:17 > 0:18:20using the wheat produced by the hundreds of windmills
0:18:20 > 0:18:23that once dotted the Anglesey landscape.
0:18:23 > 0:18:27The Linen Mill is the last surviving working windmill on the island.
0:18:27 > 0:18:29But that hasn't stopped local bakers
0:18:29 > 0:18:32from continuing to make this homegrown delicacy.
0:18:32 > 0:18:35The Aberffraw biscuit is quite famous on Anglesey.
0:18:35 > 0:18:37We call it the Teisennau Aberffraw.
0:18:37 > 0:18:40Every year, in the Anglesey Show,
0:18:40 > 0:18:44there's a competition for six pieces of Aberffraw biscuits.
0:18:44 > 0:18:46Each one of them had to be identical,
0:18:46 > 0:18:49and that was a craft in itself.
0:18:49 > 0:18:53The Aberffraw biscuit is a shortbread mixture made from sugar,
0:18:53 > 0:18:54Welsh farmhouse butter,
0:18:54 > 0:18:57and a mixture of plain white and wholemeal flour.
0:18:57 > 0:19:00The wholemeal flour ground in the mill has a grainy quality
0:19:00 > 0:19:04that has traditionally been used to give a sandy texture,
0:19:04 > 0:19:07evoking the beaches where the scallop shells were first discovered.
0:19:07 > 0:19:09Instead of rolling it out,
0:19:09 > 0:19:13it is pressed on to the shell,
0:19:13 > 0:19:16so that you can see the shell shape on the finished biscuits.
0:19:16 > 0:19:20The Aberffraw biscuit is unique to Anglesey.
0:19:20 > 0:19:24It is something that is only made on this island.
0:19:25 > 0:19:29The Aberffraw biscuit uniquely captures the spirit of Anglesey.
0:19:29 > 0:19:31Shaped like the shells of its beaches
0:19:31 > 0:19:34and made with the grain from its mills,
0:19:34 > 0:19:37it has gained a special place in the folklore and tradition of the island.
0:19:44 > 0:19:47The quarterfinalists have no idea
0:19:47 > 0:19:50what kind of biscuit they'll be asked to bake next.
0:19:50 > 0:19:55It's time to reveal the old Technical Challenge.
0:19:55 > 0:19:57As you know by now, this is always judged blind.
0:19:57 > 0:20:01So, Paul and Mary, off you go please,
0:20:01 > 0:20:04to the place that you go at this time.
0:20:04 > 0:20:05The pub!
0:20:05 > 0:20:07For today's Technical Challenge,
0:20:07 > 0:20:12we'd like you to create an iconic biscuit.
0:20:12 > 0:20:14It's got a biscuit base,
0:20:14 > 0:20:18then tower of marshmallow, topped with a dome of chocolate.
0:20:18 > 0:20:23Because today, we're asking you to make six chocolate tea cakes.
0:20:23 > 0:20:27- In 30 degree heat. - Enjoy tempering that!
0:20:27 > 0:20:29You've got two hours.
0:20:29 > 0:20:30- So on your marks.- Get set.
0:20:30 > 0:20:31- BOTH:- Bake!
0:20:31 > 0:20:36The heat could be the least of the bakers' worries.
0:20:36 > 0:20:38Marshmallow chocolate tea cake.
0:20:38 > 0:20:41I know them, I see them in the shops. I have never made one.
0:20:41 > 0:20:44Paul's recipe only contains very basic instructions.
0:20:44 > 0:20:48This is like hell on a plate.
0:20:50 > 0:20:54Quarterfinal chocolate tea cakes. Magnificent.
0:20:54 > 0:20:56They are very difficult to make. A bit stagey.
0:20:56 > 0:21:01What we've got is a homemade digestive biscuit.
0:21:01 > 0:21:04Wow! Look at that.
0:21:04 > 0:21:07The dome itself, we've given them a rubber mould,
0:21:07 > 0:21:09with six domes inside it.
0:21:09 > 0:21:11If it's too thin near the top,
0:21:11 > 0:21:15when they finally try to bring the dome away from the mould,
0:21:15 > 0:21:16the whole thing will collapse.
0:21:16 > 0:21:19It's a bit like putting a cork in a bottle,
0:21:19 > 0:21:22putting that biscuit into the dome. It's got to fit down into it
0:21:22 > 0:21:25and then you just seal it with a bit more chocolate.
0:21:25 > 0:21:29So, really hot day, doing something chocolate is tricky.
0:21:29 > 0:21:33I think, on this occasion, you're going to have to be really kind.
0:21:38 > 0:21:41Never done anything like this. No idea how to even approach it.
0:21:42 > 0:21:45I think I can make the biscuit.
0:21:45 > 0:21:47Digestive biscuits should be a straightforward combination
0:21:47 > 0:21:51of wholemeal flour, sugar and butter.
0:21:51 > 0:21:53Maybe I should have melted the butter.
0:21:54 > 0:21:57It wants more butter. That's why it's not coming together.
0:21:57 > 0:21:58But wholemeal flour contains little gluten.
0:21:58 > 0:22:02The biscuit dough is extremely short.
0:22:02 > 0:22:04"Short" means the gluten strands are short
0:22:04 > 0:22:06and so it doesn't really hold together.
0:22:06 > 0:22:08It's a very crumbly biscuit, with a good crumb to it,
0:22:08 > 0:22:10a very tender crumb.
0:22:10 > 0:22:13The biscuit dough made from wholemeal flour
0:22:13 > 0:22:15is incredibly vulnerable to overworking.
0:22:15 > 0:22:19It's a very dry dough, but I'm sticking with the recipe.
0:22:19 > 0:22:22You're tempted, at this point, to put in a little more liquid.
0:22:22 > 0:22:25I'm just going to torture it a bit, until I get it to bind together.
0:22:25 > 0:22:27Handling it too much
0:22:27 > 0:22:30can produce an unacceptably rubbery and chewy biscuit.
0:22:30 > 0:22:32I don't mind if it is a bit short.
0:22:32 > 0:22:35- There's not much there!- No. You've got to get it really thin.
0:22:35 > 0:22:38Most biscuits, you seem to have to get them about five millimetres.
0:22:38 > 0:22:42- I might have to get the ruler out. - I like it when you get the ruler out.
0:22:43 > 0:22:45It's very dry, isn't it?
0:22:45 > 0:22:48The bakers need to cut six biscuits from the dough.
0:22:48 > 0:22:50Brendan's just a machine. Look at him go.
0:22:50 > 0:22:52The thickness is up to them.
0:22:52 > 0:22:54It's meant to be like the digestive biscuits
0:22:54 > 0:22:57you buy in the shops? I don't know. Maybe.
0:22:57 > 0:23:00And Paul has only given one instruction for baking them.
0:23:00 > 0:23:02BEEPING
0:23:02 > 0:23:05The oven temperature.
0:23:05 > 0:23:09How long's the biscuits need?
0:23:09 > 0:23:12They need to be baked long enough to be just crisp.
0:23:15 > 0:23:16Ten minutes.
0:23:16 > 0:23:20A fraction too long, and the high sugar contents in these biscuits
0:23:20 > 0:23:24will burn and taste bitter.
0:23:24 > 0:23:26- HE SIGHS HEAVILY - I can't work in this heat.
0:23:26 > 0:23:29I'm actually dripping in sweat.
0:23:34 > 0:23:37Makes them look better if you put them upside down.
0:23:37 > 0:23:40You want them so that they feel firm
0:23:40 > 0:23:43and that they're just starting to go at the edges,
0:23:43 > 0:23:47says she, never having made a digestive biscuit in her life!
0:23:47 > 0:23:50As the digestive biscuits cool,
0:23:50 > 0:23:53the bakers have to temper chocolate for their teacake topping.
0:23:53 > 0:23:56Tempering changes the sugar formation in the chocolate,
0:23:56 > 0:24:00so that it sets really hard with a great shine on it, you can crack it.
0:24:00 > 0:24:04The chocolate has to be heated to exactly 45 degrees Celsius,
0:24:04 > 0:24:06and then cooled rapidly to 32 degrees.
0:24:06 > 0:24:08It's 35 degrees in here.
0:24:08 > 0:24:12- Oh dear, and you want your chocolate to be 33?- 33 or 32, yes.
0:24:12 > 0:24:15- OK, so we've got an issue already. - HE LAUGHS NERVOUSLY
0:24:15 > 0:24:17After tempering,
0:24:17 > 0:24:20the chocolate has to be the right consistency to coat the mould.
0:24:20 > 0:24:23I want it to be a slower pourer than that,
0:24:23 > 0:24:25so that it will stick to the sides.
0:24:25 > 0:24:28If I put it in now, it'll all sink to the bottom.
0:24:28 > 0:24:31I don't know how much chocolate I'm putting on.
0:24:31 > 0:24:35I think it's got to hold marshmallow in it, and biscuit at the bottom.
0:24:35 > 0:24:38So I think it needs to be quite thick.
0:24:38 > 0:24:40I think it's a bit like if you make Easter eggs.
0:24:40 > 0:24:43The best thing to do is to put a thin layer on, let it dry,
0:24:43 > 0:24:46and if you don't think it's thick enough, just put another layer on.
0:24:48 > 0:24:51The heat's just obviously melting the chocolate.
0:24:51 > 0:24:54And, if the chocolate doesn't hold, you won't have a teacake.
0:24:54 > 0:24:56You'll just have a big messy thing on a plate.
0:24:56 > 0:24:59They'll have to go in the fridge or else they're not going to come out.
0:24:59 > 0:25:02You should never fridge chocolate, straight from melting.
0:25:02 > 0:25:04You should really let it cool to room temperature
0:25:04 > 0:25:06before you put it near the fridge, at least.
0:25:06 > 0:25:09We don't have room temperature here.
0:25:09 > 0:25:11We have hot.
0:25:11 > 0:25:15Cooling the chocolate in the fridge could result in a bloom,
0:25:15 > 0:25:17making it lose its shine and gloss.
0:25:17 > 0:25:20OK, bakers, two things to note.
0:25:20 > 0:25:22A, there's a massive cross-wind going through the tents.
0:25:22 > 0:25:24It's almost blowing my wig off.
0:25:24 > 0:25:27Secondly, you've got one hour remaining. One hour.
0:25:27 > 0:25:28For the marshmallow,
0:25:28 > 0:25:32traditional meringue ingredients are combined with golden syrup
0:25:32 > 0:25:34to stabilise the mixture and give structure.
0:25:34 > 0:25:35I've never made marshmallow before.
0:25:35 > 0:25:38I think it's some kind of Swiss meringue, by the looks of it.
0:25:38 > 0:25:43It's then whisked to a temperature of 65 degrees over a bain marie
0:25:43 > 0:25:44to gently heat the egg whites.
0:25:44 > 0:25:47You don't want it to cook the sugar or the eggs.
0:25:47 > 0:25:52When it starts to do that, if it feels grainy on the bottom of the bowl with your hand whisk,
0:25:52 > 0:25:56which obviously you can't feel if you're using an electric whisk.
0:25:56 > 0:25:59Everyone's finding this quite tricky, aren't they?
0:25:59 > 0:26:02I've not heard Brendan.
0:26:02 > 0:26:03That guy can do anything.
0:26:03 > 0:26:08Oh... Well, look, it's rather nice actually. It's quite stiff.
0:26:08 > 0:26:11I take it this is what it would look like.
0:26:11 > 0:26:13My first encounter with marshmallow.
0:26:15 > 0:26:16It's quite a funny texture,
0:26:16 > 0:26:19but I guess that's how it should be.
0:26:19 > 0:26:23Oh, wow, this is really good.
0:26:23 > 0:26:25That's a good marshmallow.
0:26:25 > 0:26:29My marshmallow's not very marshmallow-like, but James's is.
0:26:29 > 0:26:32So perhaps I should have whisked it for a bit longer.
0:26:34 > 0:26:37I'm wondering if dipping is the best way forward.
0:26:37 > 0:26:40A chocolate coating ensures the biscuit stays crisp
0:26:40 > 0:26:42when sealed into the teacake.
0:26:42 > 0:26:44I want them to be covered in chocolate,
0:26:44 > 0:26:48but I really don't want to break them.
0:26:48 > 0:26:51If the chocolate coating is too thick,
0:26:51 > 0:26:53the biscuit won't sit in the mould.
0:26:53 > 0:26:55I'll settle for that. I'm easily pleased.
0:26:59 > 0:27:02My chocolate hasn't set at all.
0:27:04 > 0:27:08Cathryn's chosen not to chill her domes or biscuits...
0:27:08 > 0:27:09I don't want to put them in the fridge
0:27:09 > 0:27:11but I'm going to have to, aren't I?
0:27:11 > 0:27:15..in an attempt to avoid losing the shine on the chocolate surface.
0:27:15 > 0:27:18You can see why you don't put chocolate straight into the fridge,
0:27:18 > 0:27:21because of this dull hardness.
0:27:21 > 0:27:23And it's not just the weather that's against her.
0:27:23 > 0:27:26Bakers, just 30 minutes remaining.
0:27:27 > 0:27:29Oh, no!
0:27:29 > 0:27:32All the bakers must now factor in enough remaining time
0:27:32 > 0:27:35to fill, assemble and re-chill their teacake.
0:27:35 > 0:27:39I'm filling them about four-fifths full,
0:27:39 > 0:27:41because there's a biscuit now to sit on that.
0:27:41 > 0:27:43So I take it, it should be flat.
0:27:50 > 0:27:53Let's have a little wee look at them.
0:27:53 > 0:27:57- SHE SIGHS - It's not what I want to do, but...
0:27:57 > 0:28:00Or shall I just pipe,
0:28:00 > 0:28:02and set the whole thing as one instead of wasting time?
0:28:04 > 0:28:06That's what I'm going to do. Probably going to be a big mistake.
0:28:16 > 0:28:17I'm using as much of this chocolate as I can
0:28:17 > 0:28:21because I don't want any leaks or breakages or anything.
0:28:21 > 0:28:24All the bakers can do now is wait.
0:28:29 > 0:28:33Lovely bakers, you've got ten minutes to go,
0:28:33 > 0:28:35so you'd better start finishing up, pronto.
0:28:35 > 0:28:39Each delicate teacake must now be removed from the mould.
0:28:40 > 0:28:42- Please be careful.- Please.
0:28:42 > 0:28:43Is that a good way to do it?
0:28:43 > 0:28:46Or do you think you ought to turn them?
0:28:46 > 0:28:49- That's the way to do it. - Ooh, my word!
0:28:49 > 0:28:53- You've made a teacake!- I didn't think I'd ever make a teacake.
0:28:53 > 0:28:55Look at him.
0:28:55 > 0:28:57- I quite like this. - I don't know whether to eat it
0:28:57 > 0:28:59or set up a shrine in honour of it.
0:28:59 > 0:29:01That's beautiful!
0:29:01 > 0:29:03Oh!
0:29:03 > 0:29:05Oh, my gosh, I hope mine look like this.
0:29:05 > 0:29:06They're quite easy to pop out, though,
0:29:06 > 0:29:09so I'm going to wait right to the last minute.
0:29:09 > 0:29:11I'm delighted actually, and it's nice and shiny,
0:29:11 > 0:29:13which suggests the chocolate is tempered.
0:29:13 > 0:29:15They're melting. Can I have a plate?
0:29:17 > 0:29:19Oh!
0:29:19 > 0:29:22They're not ready!
0:29:22 > 0:29:24Oh, lor'. I don't know what to do.
0:29:24 > 0:29:27- What the heck? - Argh, they're not ready!
0:29:27 > 0:29:29What do you mean, they're not ready?
0:29:29 > 0:29:33- They keep like, they're broken. - What do you mean, they're broken?
0:29:33 > 0:29:35- Argh! - You mean the base is separating?
0:29:35 > 0:29:37Well, no, look.
0:29:37 > 0:29:40- That's fine. - But they're still so... No, look!
0:29:40 > 0:29:42What am I going to do? Oh, lord. What am I going to do?
0:29:42 > 0:29:46- Fridge. Fridge and pray. - Oh, my giddy aunt.
0:29:46 > 0:29:48Oh, man, this is not...
0:29:48 > 0:29:51Bakers, you've got five minutes left. Five minutes left.
0:29:51 > 0:29:53Oh, man.
0:29:53 > 0:29:55Oh, no!
0:29:55 > 0:29:58- There's five minutes left. They've got to come out.- Oh, no.
0:29:58 > 0:30:01Oh, yes. Oh, yes.
0:30:01 > 0:30:04She's had a bit of a mare of a day, really.
0:30:04 > 0:30:05Positive, positive, positive.
0:30:05 > 0:30:08- They're pooper scoops. They're just horrendous!- They're fine.
0:30:08 > 0:30:11- Oh, man. What shall I do?- They're going to be great.- Right. Er...
0:30:11 > 0:30:13- Oh, man.- Individually, individually.
0:30:13 > 0:30:15- Oh, no, look!- That's OK.
0:30:15 > 0:30:17No. Oh, my giddy aunt.
0:30:17 > 0:30:19Oh, my giddy aunt!
0:30:21 > 0:30:24So that's a bit embarrassing, isn't it?
0:30:24 > 0:30:26And that's it, bakers, your time is up.
0:30:26 > 0:30:31Please step completely away from your teacakes.
0:30:57 > 0:30:59- Shall we start with this one?- Yes.
0:30:59 > 0:31:03The tempered chocolate - obviously there was an issue.
0:31:10 > 0:31:12Lovely, crisp biscuit.
0:31:18 > 0:31:20The problem with the marshmallow inside that one...
0:31:20 > 0:31:22- It's more like whipped cream. - It is, yeah.
0:31:22 > 0:31:26This one has had a few issues with the dome itself. It's too thin.
0:31:32 > 0:31:33Tastes good.
0:31:33 > 0:31:36It's a lovely, crisp biscuit, a very good marshmallow.
0:31:37 > 0:31:41The biscuit's sort of making this one rock a bit, you know.
0:31:41 > 0:31:43- It's got a good shine on it, though. - Thicker biscuit on that one.
0:31:43 > 0:31:45Quite thick biscuit on that one.
0:31:45 > 0:31:47And there's a lot of chocolate underneath.
0:31:47 > 0:31:49You need to scrape down the bottom on these to keep them flat.
0:31:49 > 0:31:52Because you don't want it too thick so it ends up rocking.
0:31:53 > 0:31:56The meringue's pretty good.
0:31:56 > 0:31:58This hasn't got a bad shine on it.
0:32:01 > 0:32:03Good biscuit inside.
0:32:03 > 0:32:08The meringue inside is just a little bit runny here, isn't it?
0:32:08 > 0:32:11It needed a bit longer on the mix.
0:32:11 > 0:32:13This one...
0:32:16 > 0:32:19Looks a good, firm marshmallow.
0:32:26 > 0:32:28It's cut through nicely.
0:32:28 > 0:32:31It's the first one that's cut through absolutely neatly and firmly.
0:32:31 > 0:32:36Yeah. It's got a good biscuit base on that one, as well.
0:32:36 > 0:32:39But, overall, pretty good considering the temperature.
0:32:39 > 0:32:44I think that's quite an achievement on such a day.
0:32:44 > 0:32:46It's a bit runny.
0:32:46 > 0:32:50'But whose teacakes could be a stepping stone to the semifinal?'
0:32:50 > 0:32:55'And who could have tackled their last technical challenge?'
0:32:55 > 0:32:58In fifth place is this one. The problem is with the dome.
0:32:58 > 0:33:00The biscuit, actually, was good,
0:33:00 > 0:33:03the marshmallow's good, but the dome was terrible.
0:33:03 > 0:33:06Whether it wasn't chilled enough or not thick enough, there was a problem.
0:33:06 > 0:33:10And, in fourth place, the join wasn't so good
0:33:10 > 0:33:12and the marshmallow was a little bit runny.
0:33:12 > 0:33:14In third place was this one.
0:33:14 > 0:33:17These three were actually quite close, but this one,
0:33:17 > 0:33:19because of the marshmallow being too weak...
0:33:19 > 0:33:22And number two? Almost there, wouldn't you say?
0:33:22 > 0:33:24The biscuit's a bit thick on that one,
0:33:24 > 0:33:26but you had the best shine out of all of them.
0:33:26 > 0:33:28And number one is this one.
0:33:28 > 0:33:30- James.- James!
0:33:30 > 0:33:33Overall, you had a good base, a great meringue
0:33:33 > 0:33:35and that dome as well...
0:33:35 > 0:33:37I mean, you ticked all the boxes.
0:33:38 > 0:33:40'It was impossible to call it.'
0:33:40 > 0:33:44Even after the judging, I thought I could have been easily bottom.
0:33:44 > 0:33:47'I think that the only thing that differentiated me from number one'
0:33:47 > 0:33:49was the thickness of a biscuit.
0:33:49 > 0:33:51I don't think I can leave today and think,
0:33:51 > 0:33:53"That's OK, my place in the next round is assured."
0:33:53 > 0:33:57But, to be honest, at this stage, I don't think anyone can feel
0:33:57 > 0:33:59that their place in the next round is assured.
0:33:59 > 0:34:03I thought you weren't supposed to chill chocolate in the fridge,
0:34:03 > 0:34:04so I didn't.
0:34:04 > 0:34:06Bang in the middle again. I've been there for some time.
0:34:06 > 0:34:09If I mess up tomorrow, I could still go home,
0:34:09 > 0:34:12cos Paul doesn't like people who stick in the middle.
0:34:18 > 0:34:19One biscuit challenge remaining.
0:34:19 > 0:34:25And one baker won't make it through to the semi-final.
0:34:25 > 0:34:28Who would you say is leading the pack at the moment?
0:34:28 > 0:34:31Brendan is certainly leading the pack.
0:34:31 > 0:34:33He's been consistently good.
0:34:33 > 0:34:35I actually thought James's crackers were very good.
0:34:35 > 0:34:39Obviously, he came first in the technical challenge as well.
0:34:39 > 0:34:41Who is possibly slightly lagging behind?
0:34:41 > 0:34:43Cathryn was bottom on technical.
0:34:43 > 0:34:46She had such difficulty with her chocolate.
0:34:46 > 0:34:49She is the one that isn't using thermometers.
0:34:49 > 0:34:52She's a true home baker.
0:34:52 > 0:34:55I think you could also put Danny and John in there as well,
0:34:55 > 0:34:58because Danny's biscuits were over-seasoned.
0:34:58 > 0:35:01John, there was a lot of different variants in colour in that as well.
0:35:01 > 0:35:03He's erratic, John. He has flashes of brilliance.
0:35:03 > 0:35:05Danny, I'm surprised to see in that position,
0:35:05 > 0:35:07because she's been very solid.
0:35:08 > 0:35:10Good morning, bakers.
0:35:10 > 0:35:14First up, a very happy birthday to James, who is 21 today.
0:35:14 > 0:35:16James, today, the world's your oyster -
0:35:16 > 0:35:19you can become an MEP and you can go to adult prison!
0:35:19 > 0:35:21The choice is yours.
0:35:21 > 0:35:24Now, today is the Showstopper Challenge.
0:35:24 > 0:35:29And this stands between you and a place in the semifinals.
0:35:29 > 0:35:33We are asking you today to channel your inner Hansels and Gretels
0:35:33 > 0:35:36and build a gingerbread structure.
0:35:36 > 0:35:38Not just any old gingerbread structure -
0:35:38 > 0:35:42you've got to take the normal gingerbread house to another level.
0:35:42 > 0:35:44Sydney Opera House, Eiffel Tower, like that.
0:35:44 > 0:35:48You've only got four hours to bake and build,
0:35:48 > 0:35:50- so on your marks...- Get set...
0:35:50 > 0:35:51..bake!
0:35:53 > 0:35:56The gingerbread house is a tradition that became popular in Germany
0:35:56 > 0:35:59after the publication of Grimms' Fairy Tales.
0:35:59 > 0:36:01It's now become synonymous with Christmas.
0:36:01 > 0:36:04This is a particularly fantastic challenge.
0:36:04 > 0:36:07This is the gingerbread structure.
0:36:07 > 0:36:08Not house!
0:36:08 > 0:36:12If you make me a house, I will smash it down, I'll blow your doors in.
0:36:12 > 0:36:15What we're looking for is a bit of architectural genius.
0:36:15 > 0:36:17It's going to be one of the most exciting things
0:36:17 > 0:36:19that we've seen on the Bake Off.
0:36:19 > 0:36:22- DANNY:- 'This is an awful lot of dough
0:36:22 > 0:36:25'and an awful lot of stuff to be processing in four hours.
0:36:25 > 0:36:27'I make gingerbread,'
0:36:27 > 0:36:31but I have not got a tradition of trying to build something with it!
0:36:31 > 0:36:35Basic gingerbread is a mix of flour, brown sugar, golden syrup,
0:36:35 > 0:36:37and ground ginger.
0:36:37 > 0:36:40I'm going to do it a little bit thicker than I normally would,
0:36:40 > 0:36:42just for safety.
0:36:42 > 0:36:44The gingerbread needs a stable structure,
0:36:44 > 0:36:46but the flavour has to be good as well.
0:36:46 > 0:36:48So I'm adding in additional spices -
0:36:48 > 0:36:52it's a mixture of cinnamon, nutmeg, ginger and cloves.
0:36:52 > 0:36:55DANNY: You want molasses, because it adds a really nice, treacly flavour.
0:36:55 > 0:36:58But pomegranate molasses tastes a little bit fruity.
0:36:58 > 0:37:00It doesn't make the gingerbread taste fruity.
0:37:00 > 0:37:02It actually makes the gingerbread taste of caramel.
0:37:02 > 0:37:04- JOHN:- I put black treacle in as well -
0:37:04 > 0:37:06it has a dark flavour you want in it,
0:37:06 > 0:37:09just to make it a little bit more sophisticated and malty.
0:37:09 > 0:37:13I am doing chocolate and orange flavour.
0:37:13 > 0:37:18I do make this with my children, but only, you know, talking like this.
0:37:18 > 0:37:22But this is going to be pretty big, so it's not ordinary.
0:37:22 > 0:37:24Cathryn's grand design is for a chocolate and orange
0:37:24 > 0:37:27spiced gingerbread Buckingham Palace.
0:37:27 > 0:37:30- You couldn't go grander than that! - That's what I thought.
0:37:30 > 0:37:32I'm using chocolate to separate the windows.
0:37:32 > 0:37:35It has a lot of windows, so I practiced cutting them out.
0:37:35 > 0:37:38As there are so many, it weakens the structure and it distorts the shape,
0:37:38 > 0:37:40so I'm sticking them on rather than cutting them out.
0:37:40 > 0:37:42I think you're being very positive about this.
0:37:42 > 0:37:45You are very upbeat for it, so it'll be good, won't it?
0:37:45 > 0:37:48It's going to be good. You're going to like it.
0:37:48 > 0:37:50- DANNY:- I have baked this structure a couple of times.
0:37:50 > 0:37:51Once, it went brilliantly.
0:37:51 > 0:37:54Once, it kind of went boom, boom, boom, straight down.
0:37:54 > 0:37:58Danny's gingerbread, made with ginger syrup and pomegranate molasses,
0:37:58 > 0:38:01should rise in the form of Big Ben.
0:38:01 > 0:38:03- How tall is it going to be? - Two feet tall.
0:38:03 > 0:38:06- Two feet tall?! - Yeah.- That's nearly as big as Mel!
0:38:06 > 0:38:09And how are you going to bind it all together?
0:38:09 > 0:38:11Caramel to hold the weight, really.
0:38:11 > 0:38:14And then I'll probably use some icing,
0:38:14 > 0:38:16just to kind of fill in the gaps.
0:38:16 > 0:38:18Well, caramel is a very good sticking agent.
0:38:18 > 0:38:21And it's a lovely, dry day.
0:38:21 > 0:38:25If it was a wet day, and all damp, that would affect the caramel.
0:38:25 > 0:38:27But, today, it'll hold it together beautifully.
0:38:27 > 0:38:30I hope so. I mean, the issue I've had is actually...
0:38:30 > 0:38:33I've realised how much respect I have for the Ancient Egyptians
0:38:33 > 0:38:37..is getting a square-based pyramid! That took me ages!
0:38:38 > 0:38:40All of the bakers, except James,
0:38:40 > 0:38:42have made templates for their buildings.
0:38:42 > 0:38:46They're shaping their dough into pieces before they go into the oven.
0:38:46 > 0:38:48It took a week to design these,
0:38:48 > 0:38:50like, get the logistics and the measurements
0:38:50 > 0:38:52and then Paul, my amazing partner, he did it.
0:38:52 > 0:38:55- Paul printed that up?- He printed that for me.- Is he an architect?
0:38:55 > 0:38:57He's a graphic designer and works for an architect.
0:38:57 > 0:39:00- This is where you come into your own, then.- Yeah. It is.
0:39:00 > 0:39:02So you've been looking for a baking building project, the two of you,
0:39:02 > 0:39:04and now you've found one.
0:39:04 > 0:39:06John is adding black treacle
0:39:06 > 0:39:09and spices to his epic gingerbread Coliseum.
0:39:09 > 0:39:11He'll also be making a peanut praline gravel.
0:39:11 > 0:39:17- This looks very complicated.- Over 100 pieces.- Over 100 pieces?- Yeah.
0:39:17 > 0:39:19So I'll get all of these pieces
0:39:19 > 0:39:22and then, with the sugar caramel, I'll stick them together.
0:39:22 > 0:39:24- Oh, my days.- And then up again.
0:39:24 > 0:39:27What sort of flavour? Are we going to expect something hot and fiery?
0:39:27 > 0:39:30Not too hot and fiery, but it'll have a strong ginger flavour,
0:39:30 > 0:39:32because the Coliseum is about strength and fighting.
0:39:32 > 0:39:35- All right. Thanks, John. - As they say in Latin, bona fortunas.
0:39:35 > 0:39:36Bona fortunas.
0:39:36 > 0:39:40- Bona fortorna. Fortuna?- Grazie.
0:39:40 > 0:39:42This isn't at all my sort of baking,
0:39:42 > 0:39:44but I have come round to this challenge.
0:39:44 > 0:39:48It's not baking, it's building. And I like building.
0:39:48 > 0:39:52James's pristine barn will be built out of gingerbread biscuit planks,
0:39:52 > 0:39:54with a softer gingerbread cake for cladding.
0:39:54 > 0:39:57So you're starting off by baking all the gingerbread -
0:39:57 > 0:39:59the walls, the tiles, the roof -
0:39:59 > 0:40:03and then you're going to assemble it and stick it together with what?
0:40:03 > 0:40:06- Caramel. Yes, caramel. - Well, that should hold it firmly.
0:40:06 > 0:40:10- What sort of size are we looking at here?- Life size. - Two foot by one foot.
0:40:10 > 0:40:13- Sorry? Two foot. - Two foot by how high?- I don't know.
0:40:13 > 0:40:16You don't know.
0:40:16 > 0:40:20- However big I can get away with pitching the angle at. - MARY:- This is the construction plan?
0:40:20 > 0:40:22- This is my rough plan, yes. - Good luck, James.
0:40:22 > 0:40:26- Have a nice relaxing day. - Oh, I will.
0:40:26 > 0:40:29'Planning is essential. The bakers should prioritise
0:40:29 > 0:40:33'baking the pieces of gingerbread they need to build with first
0:40:33 > 0:40:35'if they're to finish on time.'
0:40:35 > 0:40:38For me, it needs to be all crisp, or else it's going to bend and fall down.
0:40:38 > 0:40:41'Depending on the size of the pieces,
0:40:41 > 0:40:44'baking time can vary wildly from five to 20 minutes.'
0:40:44 > 0:40:46Bit longer.
0:40:47 > 0:40:50When it comes to artistic expression,
0:40:50 > 0:40:53Britain's bakers have been turning to gingerbread for centuries.
0:40:53 > 0:40:56And although styles and shapes may change, one town in particular
0:40:56 > 0:40:59has been granted the moniker "home of gingerbread".
0:40:59 > 0:41:02In the beautiful setting of the Cumbrian countryside
0:41:02 > 0:41:07lies Grasmere, a town with a rich tradition of gingerbread baking.
0:41:07 > 0:41:10And at the world famous gingerbread shop, a unique romantic gift
0:41:10 > 0:41:14is sold that revives a tradition dating back to medieval times.
0:41:14 > 0:41:17Gingerbread was given originally as a love token,
0:41:17 > 0:41:18usually by knights
0:41:18 > 0:41:21given to fair maidens before jousting competitions,
0:41:21 > 0:41:22so it's like an original favour.
0:41:22 > 0:41:25These little love tokens were absolutely gorgeous.
0:41:25 > 0:41:28They were little shield-shaped gingerbreads
0:41:28 > 0:41:32or heart-shaped gingerbreads and it was obviously because ginger
0:41:32 > 0:41:35was very expensive spice and it warms the blood and encourages love.
0:41:35 > 0:41:39And that's what made them very, very special. It was a very sought-after thing.
0:41:39 > 0:41:41Over time, the celebratory gift of gingerbread
0:41:41 > 0:41:43increased in popularity throughout Europe
0:41:43 > 0:41:47and by the 16th and 17th centuries, these highly prized biscuits
0:41:47 > 0:41:51had evolved into spectacular works of art.
0:41:51 > 0:41:53In the Netherlands, there was a tradition
0:41:53 > 0:41:57of giving a ritual token of two gingerbreads at a wedding.
0:41:57 > 0:42:00One was in the form of Abraham and the other one
0:42:00 > 0:42:04was in the form of his wife, Sarah, from the Old Testament.
0:42:04 > 0:42:07Now, they thought they couldn't conceive because they were too old,
0:42:07 > 0:42:08but an angel appeared to them
0:42:08 > 0:42:12and said, "You're going to have a child," - Isaac, which they did.
0:42:12 > 0:42:15So, in Holland, what they did, they had these figures
0:42:15 > 0:42:17which represented Abraham and Sarah and they were given
0:42:17 > 0:42:19to the bride and groom in the hope
0:42:19 > 0:42:22that they too would conceive and have lots of children.
0:42:22 > 0:42:25Such intricately detailed gingerbread men and women
0:42:25 > 0:42:28weren't just presented at weddings.
0:42:28 > 0:42:31They were sold as gifts to celebrate a huge variety of events.
0:42:31 > 0:42:35Some of the most elaborate were reserved for royal occasions.
0:42:35 > 0:42:38This mould, which dates from the late 17th century, represents
0:42:38 > 0:42:44King William III and on the other side, it's got Mary, his queen.
0:42:44 > 0:42:45And it may have been sold
0:42:45 > 0:42:48at the time of the coronation on the streets of London.
0:42:48 > 0:42:51The remarkable casts that you get from these are some of
0:42:51 > 0:42:54the most beautiful gingerbreads in the history of England.
0:42:54 > 0:42:56I mean, just look at King William here,
0:42:56 > 0:42:58with this incredible detail on his waistcoat and coat.
0:42:58 > 0:43:00Every part of it is just completely covered.
0:43:00 > 0:43:03So, this is really a work of art.
0:43:03 > 0:43:06Smaller gingerbread figures would have been presented
0:43:06 > 0:43:08at 17th century aristocratic banquets,
0:43:08 > 0:43:11using a popular recipe known as white gingerbread.
0:43:11 > 0:43:14Flavoured with almonds and coated with sugar paste,
0:43:14 > 0:43:18it provided a fine texture for picking up such ornate detail.
0:43:18 > 0:43:20This little Shakespearian gingerbread I've got here
0:43:20 > 0:43:24was used for making a very high-status type of gingerbread.
0:43:24 > 0:43:26These gingerbreads were frequently gilded
0:43:26 > 0:43:29and, obviously, gold leaf is a precious metal.
0:43:29 > 0:43:32So it was expensive. But the idea was to have
0:43:32 > 0:43:36something on the table that looked sensational.
0:43:36 > 0:43:37As ginger has become more common,
0:43:37 > 0:43:40gingerbread has now lost much of its romanticism,
0:43:40 > 0:43:42but whilst we can now find a card for any occasion,
0:43:42 > 0:43:47for our ancestors, there was nothing that couldn't be said
0:43:47 > 0:43:50without the help of a piece of gingerbread.
0:43:52 > 0:43:56'There are just two hours to go in the Showstopper Challenge.'
0:43:56 > 0:43:58I've still got 18 windows to make.
0:43:58 > 0:44:00'The baking time is crucial.
0:44:00 > 0:44:03'Any variation in bake or thickness could create
0:44:03 > 0:44:04'a weakness in the structure.'
0:44:04 > 0:44:06No idea how this is going to turn out.
0:44:06 > 0:44:08Don't even know if it's going to be soft or hard.
0:44:08 > 0:44:10I hope, right now, it's hard enough to cool,
0:44:10 > 0:44:13but I may need to bake it again.
0:44:14 > 0:44:17That's one roof.
0:44:17 > 0:44:20You know your life is taking a strange twist and turn
0:44:20 > 0:44:22when you find yourself asking questions about
0:44:22 > 0:44:25what's a good edible material that would make
0:44:25 > 0:44:28a good thatched roof on a gingerbread house.
0:44:28 > 0:44:32'Brendan's thatched gingerbread bird house will be surrounded by
0:44:32 > 0:44:38'grass made from dried coconut and be home to two fondant icing residents.'
0:44:38 > 0:44:42That's interesting. You've baked it and then you trim it after baking.
0:44:42 > 0:44:44It's a slight spread you get with it.
0:44:44 > 0:44:47Of course, to hold it all together, you need to keep it very accurate.
0:44:47 > 0:44:50- PAUL:- While it's warm, it's the best time to do it.- Absolutely.
0:44:50 > 0:44:52Even if it does hurt your fingers a little bit.
0:44:52 > 0:44:55I'm going to put it into a lovely, cute Walt Disney-type setting.
0:44:55 > 0:44:59There's going to be lots of flowering clematis all over it,
0:44:59 > 0:45:01climbing up the sides and across the roof.
0:45:01 > 0:45:04- I'm going to make two blue birds out of icing.- Fantastic.
0:45:04 > 0:45:08Well, it'll give us a piece of your little mind then when we look at your construction later.
0:45:08 > 0:45:11Knowing Brendan, the birds will actually be tweeting as well.
0:45:11 > 0:45:16- They probably will.- They will be. - On the hour.- Good luck, Brendan. - Thank you.- Thanks, bye-bye.
0:45:16 > 0:45:19I'm making a few small changes
0:45:19 > 0:45:21in order to have something that looks better at the end,
0:45:21 > 0:45:24cos I don't want to steam roller through and then have something
0:45:24 > 0:45:26that looks really shoddy at the end.
0:45:26 > 0:45:28So you think you might be a bit pushed for time?
0:45:28 > 0:45:30I'm totally pushed for time.
0:45:30 > 0:45:33So, you're going to modify our monarch's home?
0:45:33 > 0:45:36- I'm going to slightly tweak Buck House.- What are you doing?
0:45:36 > 0:45:40- A little extension? Conservatory? Patio?- No, I'm downsizing.
0:45:40 > 0:45:44It's a bungalow. I've changed my mind. It's a royal bungalow.
0:45:44 > 0:45:48Time for the grand assembly.
0:45:48 > 0:45:50Most of the bakers are using caramel as the glue.
0:45:50 > 0:45:53I don't know if that's burnt or not.
0:45:53 > 0:45:56But it has to be kept at exactly the right temperature
0:45:56 > 0:45:58to stick the structure together.
0:45:58 > 0:46:02That caramel's just rubbish. Not gluing anything. It's far too hard.
0:46:02 > 0:46:05It's quite fun when things go your way. Like, this is horrible.
0:46:05 > 0:46:08This is a horrible situation.
0:46:08 > 0:46:13It needs to be soft, really soft in order for it to stick. It's not.
0:46:13 > 0:46:16To cement his structure, Brendan is using royal icing.
0:46:16 > 0:46:18It takes longer to dry than caramel,
0:46:18 > 0:46:20but once set, is more stable.
0:46:21 > 0:46:25- I catch you mid-roofing. - You do. Under pressure now.
0:46:25 > 0:46:28This is the trickiest bit - getting the roof to adhere.
0:46:28 > 0:46:30So far, so good.
0:46:30 > 0:46:33I'm going to start assembling the front,
0:46:33 > 0:46:36so that's got time to set and then crack on.
0:46:36 > 0:46:40This competition means the world to me and to win it would be amazing.
0:46:40 > 0:46:43Everything I want to do in my life is bake.
0:46:43 > 0:46:45So, that's why I'm taking the care now,
0:46:45 > 0:46:47cos I can't afford to make any more stupid mistakes.
0:46:47 > 0:46:53Well, it's the quarter finals and I think nobody's safe.
0:46:53 > 0:46:56So, you could easily be on your way out if something goes wrong.
0:46:56 > 0:47:00Time is getting the better of James and, with the build under way,
0:47:00 > 0:47:02he's only just getting the ginger cake that will form
0:47:02 > 0:47:05the wall of his barn in the oven.
0:47:05 > 0:47:09It's got the roof to go on. I've got the bricks to be built.
0:47:09 > 0:47:12All the slates to be made, cut and put on.
0:47:12 > 0:47:15We don't have enough time to do it all, so we're going to have to start cutting bits.
0:47:15 > 0:47:18I'm not sure which bits are going to go.
0:47:20 > 0:47:23The male will have a coxcomb and the female doesn't,
0:47:23 > 0:47:26so, I thought I would give her some mascara.
0:47:26 > 0:47:30You know, I've spent years creating a certain image,
0:47:30 > 0:47:32which is now going to be blown apart.
0:47:32 > 0:47:36I don't believe my life. I really don't.
0:47:36 > 0:47:39OK, bakers, 15 minutes left on your bake/build.
0:47:40 > 0:47:43Time-wise, I'm running a bit behind now.
0:47:43 > 0:47:46I mean, I'm going to be able to finish the structure, the coliseum.
0:47:46 > 0:47:49It's just going to be an issue of decoration.
0:47:51 > 0:47:53I don't think the Queen would like this much.
0:47:53 > 0:47:56I think she'd be a bit naffed off with me if she saw this.
0:47:56 > 0:47:57It's a total disaster.
0:47:57 > 0:48:02It's gone from looking rather lovely to absolute disaster.
0:48:06 > 0:48:07Oh, Sue.
0:48:07 > 0:48:09- What have you done, darling? - I don't know.
0:48:09 > 0:48:13The barn seems to have changed from the original plans submitted.
0:48:13 > 0:48:14Yes.
0:48:16 > 0:48:20It's a derelict barn. I think I should get marks for ambition.
0:48:27 > 0:48:28Ah!
0:48:31 > 0:48:35It's literally buckling under its own sorry weight.
0:48:35 > 0:48:40Bakers, one minute before the gingerbread repossession people
0:48:40 > 0:48:42come and take your houses away from you.
0:48:51 > 0:48:53It's OK. I've got the tower constructed.
0:48:53 > 0:48:58There's a crack in the clock tower, which is slightly unfortunate.
0:48:58 > 0:49:02So, I'm literally going to leave it to the very last moment
0:49:02 > 0:49:03to put the roof on.
0:49:03 > 0:49:05I don't think Paul will be that impressed.
0:49:05 > 0:49:09I mean, it's certainly not the standard of Brendan's
0:49:09 > 0:49:11beauteous edifice over there.
0:49:15 > 0:49:19I'm quite close to completion. It's just a bit messier than I'd have liked it to be.
0:49:19 > 0:49:21But, you know, it is an old building.
0:49:21 > 0:49:23It's bound to, you know, not look great.
0:49:29 > 0:49:32Stable. Really quite strong.
0:49:32 > 0:49:34But not happy with it.
0:49:38 > 0:49:42This is like Meccano for boys with baking.
0:49:42 > 0:49:46It's on. Please, stay there.
0:49:46 > 0:49:47OK, bakers, out of time.
0:49:47 > 0:49:50Shutting the build down as of now. Step away.
0:49:50 > 0:49:52Danny, away from the massive clock.
0:49:52 > 0:49:54That looks wicked, Danny.
0:50:22 > 0:50:24That's pretty good, to be honest.
0:50:24 > 0:50:27- Oh, don't break it. - The sacking of Rome.- Oh, no!
0:50:27 > 0:50:34I think it's a magnificent construction. The flavour of the ginger is coming through,
0:50:34 > 0:50:35- but not strongly enough for me.- OK.
0:50:35 > 0:50:37The whole colour of the bake is the same
0:50:37 > 0:50:41and, overall, you've come up with something that is spectacular.
0:50:41 > 0:50:44- You've really lifted your game. - Thank you.- And you had to.
0:50:44 > 0:50:47- Yeah, I did.- And you've done it. - Thank you.
0:50:51 > 0:50:54It's a bit much for me, to be honest.
0:50:54 > 0:50:57It's like knifing Walt Disney.
0:51:02 > 0:51:06It's a very crisp gingerbread.
0:51:06 > 0:51:08- Probably a little bit too spicy. - OK.
0:51:08 > 0:51:10And I'm somewhat disappointed
0:51:10 > 0:51:14that we've got a breakfast cereal as the tiles.
0:51:14 > 0:51:16We know how creative you are.
0:51:16 > 0:51:19You could have taken it to another level.
0:51:19 > 0:51:21To create something that's probably a bit more
0:51:21 > 0:51:22structurally demanding.
0:51:22 > 0:51:24Right.
0:51:28 > 0:51:30It could probably have been a bit straighter.
0:51:38 > 0:51:40It's an interesting flavour.
0:51:40 > 0:51:44The biscuit's softening up quite dramatically.
0:51:44 > 0:51:45You can feel the biscuit softening up.
0:51:45 > 0:51:48It probably needed a little bit longer in the oven.
0:51:48 > 0:51:52- It's more sort of cookie gingerbread, which I like.- Yeah.
0:51:52 > 0:51:55It's a very bold construction.
0:51:55 > 0:51:59You've done well to get that structure in one piece and still standing.
0:52:04 > 0:52:08Cathryn. There is no doubt this is Buckingham Palace.
0:52:08 > 0:52:11It doesn't look exactly as I would have hoped.
0:52:16 > 0:52:18Interesting flavour.
0:52:18 > 0:52:22- Is that chocolate and ginger? - Yeah. And orange.
0:52:24 > 0:52:28It needs to choose one and run with it.
0:52:28 > 0:52:31It looks stunning from the front.
0:52:31 > 0:52:33All those windows. You were so brave to do it so tall.
0:52:33 > 0:52:37- I like the flavour of the chocolate, ginger and orange. I think it's good.- Thank you.
0:52:44 > 0:52:48That looks amazing. There are even cobwebs here.
0:52:48 > 0:52:52I was under the understanding it was meant to be finished with a barn.
0:52:52 > 0:52:56No it wasn't. This is exactly how I intended. It's a piece of modern art.
0:52:56 > 0:53:00Now we've got a door. We didn't have a door before.
0:53:00 > 0:53:04This is the only one you couldn't get in.
0:53:06 > 0:53:10That biscuit, the ginger is superb.
0:53:10 > 0:53:12And the cake's part of it, too?
0:53:12 > 0:53:15Yeah, not a biscuit, technically, but, you know.
0:53:15 > 0:53:20Everything that you eat as part of this is absolutely delicious.
0:53:20 > 0:53:22You'd be able to eat it till the last crumb.
0:53:22 > 0:53:27I wonder how many of the others we would enjoy eating to the last part.
0:53:27 > 0:53:29If that's the look you were going for, top marks.
0:53:29 > 0:53:34If it isn't, I would still give you good marks,
0:53:34 > 0:53:38because the structure that you've built is very tricky to do.
0:53:38 > 0:53:40- Well done.- Thanks, James. - Thank you so much.
0:53:45 > 0:53:46It's been an odd birthday.
0:53:46 > 0:53:50'That was a lovely surprise. What's come over the judges?'
0:53:50 > 0:53:52Beautiful weather must be getting to them.
0:53:52 > 0:53:55But which bakers do Paul and Mary feel deserve a place
0:53:55 > 0:53:58in the semi final of the Great British Bake Off?
0:54:00 > 0:54:04Well of course the Coliseum was absolutely great, technically.
0:54:04 > 0:54:05Original.
0:54:05 > 0:54:09I've definitely exhausted myself with the fight this week
0:54:09 > 0:54:11and I hope they appreciate that.
0:54:11 > 0:54:17But what fun James' was. His flavours were absolutely brilliant.
0:54:17 > 0:54:21Does Brendan deserve to go in there again? Possibly.
0:54:21 > 0:54:25My aim was to deliver cuteness - Walt Disney-like cuteness
0:54:25 > 0:54:26in that bake.
0:54:26 > 0:54:28Whatever he does, he does well.
0:54:28 > 0:54:32Now, whether you like it or not, it comes down to personal opinion.
0:54:32 > 0:54:36Time has come to cast our minds to who might be leaving.
0:54:36 > 0:54:40I think we've both actually made our minds up on who's going.
0:54:40 > 0:54:43At this stage, you have to be prepared to stay or go,
0:54:43 > 0:54:46because it is a very, very close competition.
0:54:46 > 0:54:48For once, we're absolutely unanimous.
0:54:48 > 0:54:52We don't want anyone to go, but we've sort of made a decision.
0:54:52 > 0:54:55This has been a crummy week.
0:54:55 > 0:54:59Yeah, definitely haven't shown what I could have done.
0:55:15 > 0:55:18Let's focus on the positive
0:55:18 > 0:55:21and we're going to announce this week's Star Baker.
0:55:21 > 0:55:25Who is somebody who, across all three challenges,
0:55:25 > 0:55:29has shown excellence in technical ability and also flavours.
0:55:29 > 0:55:35And, amazingly, did not use whisky in any single one of those.
0:55:35 > 0:55:39It's our barn-stormer birthday boy, James, this week's Star Baker.
0:55:39 > 0:55:42- Well done, James.- Well done.
0:55:42 > 0:55:44The next task is more onerous, as you know.
0:55:44 > 0:55:47Oh God, here we go.
0:55:49 > 0:55:53But, unfortunately for one of you, the journey has to end today.
0:55:55 > 0:55:58And so the person leaving us today is...
0:56:07 > 0:56:09..Cathryn.
0:56:10 > 0:56:15We're going to really, really, really miss you.
0:56:15 > 0:56:19- Thanks.- We're going to miss you so much. It's ludicrous.
0:56:19 > 0:56:22Come and have a Mel and Sue sandwich. Come on.
0:56:22 > 0:56:25- Yes, please.- It's a scary thought, but there you go.- Very unpleasant.
0:56:27 > 0:56:32I am... not surprised,
0:56:32 > 0:56:34little bit heartbroken,
0:56:34 > 0:56:38but it's been the best thing ever.
0:56:42 > 0:56:46- Seriously, you're so good. - You are.
0:56:46 > 0:56:52Sadly, it was Cathryn's turn to go. She's done magnificently up to now,
0:56:52 > 0:56:56but sometimes things just don't go right.
0:56:56 > 0:56:58I am bloody proud of you and you...
0:56:58 > 0:57:01My daughter will be disappointed,
0:57:01 > 0:57:04cos she thinks that her mum is the best at everything,
0:57:04 > 0:57:06so she thought I was going to win.
0:57:06 > 0:57:10But my son will be so happy that I'm not in it any more,
0:57:10 > 0:57:11cos he just wants me to be back at home.
0:57:11 > 0:57:14'I'm glad that I'm through, but I'm just'
0:57:14 > 0:57:16absolutely gutted that Cathryn's going home.
0:57:18 > 0:57:21In terms of this competition and in terms of anyone who enters
0:57:21 > 0:57:24this competition, Star Baker on their birthday would be, you know,
0:57:24 > 0:57:26their ultimate dream.
0:57:26 > 0:57:30Maybe they only gave it to me because it was my birthday.
0:57:30 > 0:57:34'Everybody left now, going into the semi finals, has been Star Baker.'
0:57:34 > 0:57:38Danny, John, James and Brendan.
0:57:38 > 0:57:42Next week it's going to be extremely difficult for both them and us.
0:57:42 > 0:57:45This competition has thrown me in at the deep end, but I've been
0:57:45 > 0:57:48kicking and kicking and kicking and I think I'm still swimming.
0:57:48 > 0:57:52I think now everything you do is going to be so closely scrutinised.
0:57:52 > 0:57:54You know, one mistake could literally mean
0:57:54 > 0:57:56you lose your place in the final.
0:57:56 > 0:57:59So, I'm going to give it a real go.
0:57:59 > 0:58:01'Next time...'
0:58:01 > 0:58:05- Worst comes to the worst, you've got a couple of perfect breasts.- Oui.
0:58:05 > 0:58:07'..it's a French semi final...'
0:58:07 > 0:58:11There's nothing I can do. Everything's just gone to pot.
0:58:11 > 0:58:13'..with signature petit four...'
0:58:13 > 0:58:16I've got a whole chilli in here. Not sure how wise that was.
0:58:16 > 0:58:22'..a technical challenge straight from a French patisserie.'
0:58:22 > 0:58:23You could hear a penny drop.
0:58:23 > 0:58:25'..and choux pastry show stoppers.'
0:58:25 > 0:58:27My creme pat's got cellulite at the moment.
0:58:27 > 0:58:33'But one baker will fall at the final hurdle.'
0:58:33 > 0:58:35The person who will not be joining us
0:58:35 > 0:58:40next week for the Great British Bake Off final is...
0:58:43 > 0:58:46Subtitles by Red Bee Media Ltd