0:00:02 > 0:00:04So after the shock departure last week of not one but two bakers,
0:00:04 > 0:00:08there is literally everything to play for, but how many will go this week?
0:00:08 > 0:00:11I don't know, it could be three or five, or it could even be the final.
0:00:11 > 0:00:15Who knows? When Paul and Mary get trigger-happy anyone's fair game.
0:00:15 > 0:00:18I'm going to leave before they fire me, it's the Great British Bake Off.
0:00:18 > 0:00:19- 'Last time...'- Where's my custard?
0:00:19 > 0:00:22- '..desserts proved to be the undoing..'- Oh, no!- '..of Mark...'
0:00:24 > 0:00:27They're not very ball-like.
0:00:27 > 0:00:29That's a bit knitty.
0:00:29 > 0:00:30'..and Deborah...'
0:00:30 > 0:00:31Can't do this.
0:00:31 > 0:00:34- '..who both had to leave.' - I'll miss you, matey.
0:00:34 > 0:00:35'But Christine had her best week yet...'
0:00:35 > 0:00:37Gosh, that's scrummy.
0:00:37 > 0:00:39'..and her stunning desserts won her Star Baker.'
0:00:39 > 0:00:40APPLAUSE
0:00:40 > 0:00:43'Now the bakers face pies and tarts...'
0:00:43 > 0:00:47If my bottom's dry today...all will be right with the world.
0:00:47 > 0:00:48Looks all right.
0:00:48 > 0:00:50'..a Signature Challenge...'
0:00:50 > 0:00:51Shall I put my water wings on?
0:00:51 > 0:00:53'..throws them in at the deep end...'
0:00:53 > 0:00:56I think that brown stuff is burn.
0:00:56 > 0:00:58I think I might be in trouble with this one.
0:00:58 > 0:01:02'..a Technical from Paul that would make most people fall apart...'
0:01:02 > 0:01:05Desperate times, desperate measures.
0:01:05 > 0:01:08'..a Showstopper that stretches them to their absolute limits...'
0:01:08 > 0:01:12That is one large sort of filo snake you need to wrangle.
0:01:12 > 0:01:14- This is "Pie-thagoras", this pie. - Pie-thagoras!
0:01:14 > 0:01:16Right, what do we need to do?
0:01:16 > 0:01:19'..and a little unwanted help from their friends.'
0:01:19 > 0:01:21Hang on, hang on.
0:01:21 > 0:01:23It's not good, is it?
0:01:23 > 0:01:25I can't watch this.
0:01:49 > 0:01:52TOGETHER: # Who ate all the pies? Who ate all the pies?
0:01:52 > 0:01:55# Mel and Sue did, Mel and Sue did We ate all the pies. #
0:01:55 > 0:01:57It's pies and tarts week.
0:01:57 > 0:01:59I think I'll get me steak and kidney.
0:02:10 > 0:02:15Morning, bakers, and welcome to... it's a Life Of Pie, isn't it?
0:02:15 > 0:02:19We're going to be asking you not to sit on a boat and look after a tiger.
0:02:19 > 0:02:21Oh, that's a shame! Can you lose the tiger?
0:02:21 > 0:02:23Lose the tiger.
0:02:23 > 0:02:25But what we would like you to do, though, please,
0:02:25 > 0:02:29is a Signature Bake which is a double-crusted fruit pie,
0:02:29 > 0:02:33which means pastry not just on the top but on the bottom as well,
0:02:33 > 0:02:35and not soggy.
0:02:35 > 0:02:37Right, so the pastry can be a sweet or shortcrust,
0:02:37 > 0:02:39you can fill it with whatever fruit you like
0:02:39 > 0:02:43but when it's cut in two, the pastry must hold its shape.
0:02:43 > 0:02:46- You've got two hours, on your marks...- Get set...- ..bake!
0:02:51 > 0:02:53They walk into it, thinking, "It's only pies.
0:02:53 > 0:02:55"I can knock a couple of pies up no problem."
0:02:55 > 0:02:57But you've got to make a pie that's perfect.
0:02:57 > 0:03:01If you do not know how to make a sweet pastry and shortcrust
0:03:01 > 0:03:03pastry, you shouldn't be in that tent.
0:03:03 > 0:03:06There's so much that can go wrong.
0:03:06 > 0:03:09If fruit is overcooked in a pie, it releases too much wet.
0:03:09 > 0:03:13That goes down to the pastry underneath and makes it soggy.
0:03:15 > 0:03:19The terror of a soggy bottom has been keeping me up all night.
0:03:19 > 0:03:24If my bottom is dry today...all will be right with the world.
0:03:24 > 0:03:30Kimberley's fruit pie is a firm favourite of her boyfriend Giuseppe.
0:03:30 > 0:03:32Topped with rosemary caramel,
0:03:32 > 0:03:35her pecan filling will be surrounded by rosemary pastry.
0:03:35 > 0:03:38The addition of the rosemary is interesting,
0:03:38 > 0:03:41- it's all about the delicacy with rosemary.- I can smell it here.
0:03:41 > 0:03:43That's been steeping for a couple of months.
0:03:43 > 0:03:47- I think it will go well.- Thank you.
0:03:47 > 0:03:49It smells really delicious.
0:03:49 > 0:03:52I'm making a shortcrust pastry with some orange zest
0:03:52 > 0:03:54in it for added flavour.
0:03:54 > 0:03:56I just want to get the pastry made
0:03:56 > 0:04:01so it can have a chance of resting, it's so tight on times.
0:04:05 > 0:04:10This is the covering for my butter and I just found it in my blender.
0:04:10 > 0:04:12I'm sure clingfilm's edible(!)
0:04:12 > 0:04:16Ali loves to use ingredients from around the world,
0:04:16 > 0:04:19but he's never made a simple English fruit pie.
0:04:19 > 0:04:22He's making pecan and walnut shortcrust pastry,
0:04:22 > 0:04:24with an apple and ginger filling.
0:04:24 > 0:04:28I'm using Granny Smiths because they still retain a bit of bite
0:04:28 > 0:04:30but I'm not actually a big fan of fruit pie,
0:04:30 > 0:04:33in fact, I loathe fruit pie so I've been trying...
0:04:33 > 0:04:37So you've never tasted things you've made? When you've made a fruit pie, you can't eat it?
0:04:37 > 0:04:38I find it disgusting.
0:04:38 > 0:04:42- We're going to enjoy it.- I hope Granny Smith doesn't have a damp bottom.- Thank you.
0:04:42 > 0:04:47When I pulsed my fat into the flour, I got great lumps of butter in it,
0:04:47 > 0:04:51which I don't want for shortcrust, hence I'm starting again.
0:04:51 > 0:04:55The recipe for Christine's pie belonged to her grandmother,
0:04:55 > 0:04:57and she bakes it weekly.
0:04:57 > 0:04:59Her Granny Rogers' apple, plum
0:04:59 > 0:05:03and cinnamon country pie is also flavoured with allspice and nutmeg.
0:05:03 > 0:05:06I would like to get everything consistent across the board
0:05:06 > 0:05:10on this pie. I want the pastry to be even, I want it to be the right thickness,
0:05:10 > 0:05:13I want the fruit just to be done, I want everything to be right.
0:05:13 > 0:05:18I think I will be OK time-wise, I've just got to work a bit faster.
0:05:19 > 0:05:22In the food processor at the moment I've got plain flour
0:05:22 > 0:05:24but I've also added some polenta.
0:05:24 > 0:05:27It gives it slightly a grainier more biscuity texture,
0:05:27 > 0:05:32but it also absorbs some of the moisture which you're going to
0:05:32 > 0:05:35get from putting fresh herbs in it.
0:05:35 > 0:05:39Howard regularly brings his bakes into work, where they're
0:05:39 > 0:05:41enjoyed by his colleagues at Sheffield City Council.
0:05:41 > 0:05:44The apples in his pie are accompanied by sultanas,
0:05:44 > 0:05:48and pistachios, and surrounded by sage pastry.
0:05:48 > 0:05:52The pastry does look a little bit crumbly but I'm going to pop
0:05:52 > 0:05:57it in the fridge to rest while I'm making the filling.
0:05:57 > 0:06:02That smells so good. Mm, sweet buttery apple-ness, yum!
0:06:02 > 0:06:07Judging by the smell, there's not enough ginger in there.
0:06:07 > 0:06:10I'm not going to taste it because I don't want to.
0:06:10 > 0:06:14Today, I'm making my mamgu's cherry apple tart.
0:06:14 > 0:06:18It's just something that my mum's mum came up with
0:06:18 > 0:06:21when my brother and I refused to eat rhubarb pie.
0:06:21 > 0:06:24So she called it "cherry-apple tart" and we lapped it up.
0:06:24 > 0:06:27Beca blows off steam outside the kitchen by running three
0:06:27 > 0:06:29times a week.
0:06:29 > 0:06:32Her mamgu's cherry-apple pie is ensconced in a pastry
0:06:32 > 0:06:33flavoured with orange zest.
0:06:33 > 0:06:36The rhubarb is just finishing off roasting
0:06:36 > 0:06:39so I've had a bit of a disaster this week making some of them.
0:06:39 > 0:06:42My grandmothers would never bake their rhubarb first,
0:06:42 > 0:06:44they'd always put it in raw.
0:06:44 > 0:06:46Did they have soggy bottoms?
0:06:46 > 0:06:48Yeah, but it never did bother us.
0:06:48 > 0:06:49But my nan told me
0:06:49 > 0:06:52to put some semolina in the bottom which has worked.
0:06:52 > 0:06:54Might need to have some waterproofs on just in case.
0:06:54 > 0:06:55I'll bring my scuba.
0:06:55 > 0:06:57Rhubarb splash-back.
0:06:57 > 0:06:59I really like marzipan
0:06:59 > 0:07:01so I've desperately wanted to put it in something.
0:07:01 > 0:07:03I thought apple marzipan would be all right.
0:07:03 > 0:07:06I was really unhappy with it for a while and then one day
0:07:06 > 0:07:07it occurred to me, the sour cherries,
0:07:07 > 0:07:09and that really lifts it, I think.
0:07:09 > 0:07:10So I'm chuffed with that.
0:07:10 > 0:07:13Ruby juggles revising for her exams with devising new
0:07:13 > 0:07:16ways of blending flavours in her bakes.
0:07:16 > 0:07:18She's settled on an apple and marzipan pie,
0:07:18 > 0:07:20with dried sour cherries.
0:07:20 > 0:07:25This is just a little bit of sugar and cornflour, it helps to
0:07:25 > 0:07:29soak up some of the liquid they'll release when they cook.
0:07:29 > 0:07:32So the pie crust hopefully won't be too soggy.
0:07:32 > 0:07:35My fruit pie is like a mixture of peach and frangipane.
0:07:35 > 0:07:38I remove, obviously, the stone
0:07:38 > 0:07:41and then I fill that with a bit of frangipane
0:07:41 > 0:07:47and then I place in a whole almond, to sort of replicate the stone.
0:07:47 > 0:07:50Frances' parents ran a book shop so she grew up influenced by stories.
0:07:50 > 0:07:54And a classic children's tale was the inspiration for this bake,
0:07:54 > 0:07:56a peach pie in the sky.
0:07:56 > 0:07:59I was inspired by James And The Giant Peach.
0:07:59 > 0:08:02So you'll get a slice of peach when you get through the pie
0:08:02 > 0:08:05and then it's going to be shaped like a hot-air balloon.
0:08:05 > 0:08:07You could have made an effort(!)
0:08:07 > 0:08:09You've totally lost me now.
0:08:09 > 0:08:12Sounds like it needs planning permission, this pie.
0:08:12 > 0:08:15- Good luck with that one. - Thank you very much.
0:08:15 > 0:08:18I look forward to seeing the balloon. I've no idea.
0:08:21 > 0:08:24The key challenge with pies is ensuring that the pastry is
0:08:24 > 0:08:26baked through.
0:08:26 > 0:08:29Each baker has their own way of avoiding a soggy crust.
0:08:29 > 0:08:31Some more technical than others.
0:08:31 > 0:08:35To try and avoid a soggy bottom, you've got to get as much
0:08:35 > 0:08:36heat into it as you can.
0:08:36 > 0:08:43My plan is to not use a base but place that like that and then
0:08:43 > 0:08:47I'll slide the whole lot onto a baking tray which is already heating
0:08:47 > 0:08:50up in the oven, and hopefully that'll be hot enough to do the job.
0:08:50 > 0:08:53Bread is Rob's true baking passion,
0:08:53 > 0:08:55so pastry presents more of a challenge.
0:08:55 > 0:08:59His Signature Pie is filled with apple, pears, thyme and star anise.
0:08:59 > 0:09:02These time-compressed challenges,
0:09:02 > 0:09:05you've got to think of other ways of doing things.
0:09:05 > 0:09:09Moisture is the big problem for these pies.
0:09:09 > 0:09:12I've counteracted the liquid that comes
0:09:12 > 0:09:15out of the apples by putting some semolina in the bottom,
0:09:15 > 0:09:18I've also mixed some cornflour and some icing sugar as well.
0:09:24 > 0:09:28This is frangipane, but it's a slightly thicker one.
0:09:28 > 0:09:32It's got more flour than normal, and it helps soak up
0:09:32 > 0:09:36any of the juices that will come out of the peach itself.
0:09:38 > 0:09:43I found a recipe for sour cream and maple syrup custard.
0:09:43 > 0:09:46Maple syrup adds a lot to the flavour, and to the moisture which,
0:09:46 > 0:09:51you know, as we all know, moisture is the enemy of everything today.
0:09:53 > 0:09:56Glenn's been looking for inspiration for his pie in various places
0:09:56 > 0:10:01and his friends have been keen to help...ooh, and Molly too.
0:10:01 > 0:10:04He's making a sweet crust pastry to hold his apple
0:10:04 > 0:10:06and maple syrup custard filling.
0:10:06 > 0:10:08So the custard baked in it.
0:10:08 > 0:10:10- Like a quiche?- A sweet quiche.
0:10:10 > 0:10:13It could be really absolutely lovely.
0:10:13 > 0:10:14You say "could".
0:10:14 > 0:10:17There's all sorts of things that could go wrong.
0:10:17 > 0:10:20Exactly, you're dealing with apples that are going to release
0:10:20 > 0:10:23the juice, and you have maple syrup which tends to thin out
0:10:23 > 0:10:26in an oven anyway, plus you have the custard going in on top of that.
0:10:26 > 0:10:29- Good luck.- If it goes wrong, apple scramble, all good.
0:10:29 > 0:10:33'With the pastry cases and fillings made, the pies must be covered
0:10:33 > 0:10:37'and decorated quickly to allow enough time in the oven.'
0:10:37 > 0:10:40It should go down to the wire which is pretty much practice with me.
0:10:42 > 0:10:47Oh, I've got a bit of crackage going on there. Cracking.
0:10:49 > 0:10:54We're going for the Vermont, New England feel...that looks vile.
0:10:54 > 0:10:56That's a nasty pink colour.
0:11:03 > 0:11:06Oh, my God, the problem goes from one extreme to the other
0:11:06 > 0:11:09but I think that's nearer where I need to be.
0:11:09 > 0:11:12It needs to be in the oven ideally ten minutes ago.
0:11:13 > 0:11:17Get a move on, Ali.
0:11:21 > 0:11:23The monster's in.
0:11:32 > 0:11:33Right.
0:11:40 > 0:11:43OK, bakers, in 30 minutes' time, your bakes have a date
0:11:43 > 0:11:44with my pie hole.
0:11:44 > 0:11:4630 minutes.
0:11:46 > 0:11:49"Gas Mark 4 for 35-40 minutes."
0:11:49 > 0:11:52I think I know someone who's going to have a soggy bottom.
0:12:08 > 0:12:11I'm bending down to have a look,
0:12:11 > 0:12:13because I'm waiting for my pie to cook.
0:12:13 > 0:12:15SHE LAUGHS
0:12:19 > 0:12:21It looks very nice on top
0:12:21 > 0:12:26and I'm hoping that that's replicated underneath.
0:12:29 > 0:12:33Bakers, ten minutes left on the pies. Ten minutes left.
0:12:34 > 0:12:38I'm going up. I'm going up to 200.
0:12:44 > 0:12:46Going for blast furnace heat now.
0:12:53 > 0:12:57Now you are on circa therm intensive 230 degrees.
0:12:57 > 0:13:00This is basically becoming thermo-nuclear.
0:13:07 > 0:13:09Is that burning a bit?
0:13:09 > 0:13:11I think it might be.
0:13:11 > 0:13:16I think that brown stuff is burn. Ooh, is that some leak?
0:13:16 > 0:13:18I think it's just fat.
0:13:20 > 0:13:22I think I should take it out.
0:13:22 > 0:13:24Go with your instinct.
0:13:24 > 0:13:26I have no instinct on fruit pies.
0:13:26 > 0:13:28That bit might be soggy.
0:13:28 > 0:13:30You know what? It is what it is now.
0:13:33 > 0:13:36It looks all right.
0:13:36 > 0:13:40No, I'm going to leave it till the last second.
0:13:40 > 0:13:42One minute, just one minute to go.
0:13:46 > 0:13:48Not completely happy with that.
0:14:06 > 0:14:09- Oh, look, this is a little basket! - And they're the ropes.
0:14:12 > 0:14:14Leave it. Leave it, leave it, leave it.
0:14:14 > 0:14:18OK, bakers, that's it, time's up.
0:14:18 > 0:14:20Please put your pies at the end of your benches.
0:14:20 > 0:14:23Step away from the pie.
0:14:51 > 0:14:54I'm dying to see what the cut is going to be like.
0:15:01 > 0:15:04Ooh, it is soggy down there.
0:15:05 > 0:15:06Can't taste the custard.
0:15:06 > 0:15:08All it's adding is a little bit of moisture.
0:15:08 > 0:15:11The apples are perfectly cooked but, to be honest,
0:15:11 > 0:15:13the pastry could have done with another ten minutes.
0:15:13 > 0:15:14Didn't get it in early enough.
0:15:14 > 0:15:19You had plenty of time to practise and you knew how long it was going to be, you shouldn't have picked it.
0:15:19 > 0:15:21That's teacher, isn't it?
0:15:21 > 0:15:23I say things like that all the time, I have to take it.
0:15:23 > 0:15:26I can't see how you can get that custard perfect
0:15:26 > 0:15:28and get the pastry cooked as well.
0:15:28 > 0:15:30It's just not quite right.
0:15:37 > 0:15:41It just looks so inviting, it's a beautiful colour.
0:15:46 > 0:15:48That is, quite frankly, delicious.
0:15:48 > 0:15:51And one of the nicest pies I've had for some years.
0:15:51 > 0:15:54The pastry is crispy, it's golden, the apples are fantastic,
0:15:54 > 0:15:56the nuts come through very well
0:15:56 > 0:16:00and what stays on your tongue afterwards is that beautiful caramel flavour that coats your tongue.
0:16:00 > 0:16:03It is sort of toffee apple pie.
0:16:03 > 0:16:07Well done. I'll take this one with me, I think.
0:16:12 > 0:16:15The artwork that you've done is stunning.
0:16:15 > 0:16:18I would have liked more peaches in there,
0:16:18 > 0:16:20there's a high proportion of frangipane.
0:16:20 > 0:16:23You're miles away from the flavour points.
0:16:23 > 0:16:27That does not taste of anything, you get the odd peach, sourness,
0:16:27 > 0:16:29no sweetness.
0:16:29 > 0:16:32It's very, very bland and dry.
0:16:32 > 0:16:35I love your style but please remember the substance.
0:16:35 > 0:16:36OK.
0:16:43 > 0:16:45Good colour underneath.
0:16:45 > 0:16:48That rhubarb has lost a lot of its colour, hasn't it?
0:16:48 > 0:16:52I would have cooked that for less time and we've ended up with
0:16:52 > 0:16:55two thick layers of pastry and a very thin layer of rhubarb.
0:17:04 > 0:17:06Holding quite well. Let's have a look at the bottom.
0:17:06 > 0:17:09That is a beautifully baked underneath.
0:17:09 > 0:17:13- The pastry taste is good. I think it's a nice pie.- OK, thanks.
0:17:19 > 0:17:25I like that. I do, that's a real sort of family fruit pie.
0:17:25 > 0:17:28- The flavour's lovely.- Thanks, Ruby.
0:17:33 > 0:17:36Looks pretty crumbly, the pastry.
0:17:38 > 0:17:40OK, that's an issue for me.
0:17:40 > 0:17:43You can have it crumbly, yes, but not that crumbly,
0:17:43 > 0:17:45you need to bind it together more.
0:17:45 > 0:17:48I always go on about over-working, but you under-worked that one.
0:17:48 > 0:17:52Such a nice idea to put sage in the pastry
0:17:52 > 0:17:54but I really couldn't taste the sage.
0:17:54 > 0:17:56OK, thank you.
0:18:04 > 0:18:06A lot of liquid in there.
0:18:06 > 0:18:08Shall I put my water wings on?
0:18:08 > 0:18:11If you're going to have that amount of juice, somehow or other
0:18:11 > 0:18:15it's got to be thickened or it would make the pastry wet underneath.
0:18:15 > 0:18:16I did put a little cornflour in.
0:18:16 > 0:18:19- A little?- Yes, but I didn't think it was enough.
0:18:19 > 0:18:20Might have needed a bit more.
0:18:20 > 0:18:23One of my pet hates in a pie is a soggy bottom,
0:18:23 > 0:18:25you've managed to get a soggy top.
0:18:34 > 0:18:38Bit of midwifery required here, there we go.
0:18:38 > 0:18:41The pastry is not cooked, particularly in the middle.
0:18:41 > 0:18:45Never got ginger in that mouthful...
0:18:45 > 0:18:47or the next one.
0:18:47 > 0:18:51- I think the fruit's cooked perfectly but as an apple.- It's an apple pie.
0:18:51 > 0:18:53But you need to try your food.
0:18:53 > 0:18:57If you don't try your food, you do not know what that's going to taste like.
0:18:57 > 0:18:58Thank you.
0:19:00 > 0:19:02That was bad, it was really bad.
0:19:02 > 0:19:04I always knew my fruit pie was going to be terrible
0:19:04 > 0:19:07because I think fruit pies are terrible.
0:19:07 > 0:19:12It had a soggy bottom, the pastry on the top wasn't cooked, double boo.
0:19:12 > 0:19:14It feels great when they say they like the flavours.
0:19:14 > 0:19:16Apart from getting a decent bake, you want them
0:19:16 > 0:19:18to have something that tastes delicious.
0:19:18 > 0:19:20It went wrong from the very beginning
0:19:20 > 0:19:22and from then on I was onto a losing streak, really.
0:19:22 > 0:19:26Perhaps I should have just kept going rather than starting again.
0:19:26 > 0:19:29Excuse me, so stupid, I don't do things like this normally!
0:19:29 > 0:19:31SHE SNIFFS
0:19:31 > 0:19:33It just gets to you.
0:19:39 > 0:19:43With confidence knocked, some of the bakers are desperate to prove
0:19:43 > 0:19:44themselves in the next challenge.
0:19:46 > 0:19:49Unfortunately for them, it's the Technical.
0:19:51 > 0:19:55Bakers, good afternoon. And welcome to the Technical Challenge.
0:19:55 > 0:19:59I think you can see there's a little smile hovering around Paul's lips.
0:19:59 > 0:20:02Yes, it is one of his recipes.
0:20:03 > 0:20:07Now, as ever, Mary and Paul are not allowed to know who has baked what,
0:20:07 > 0:20:10- so, with the greatest respect... - Goodbye.- ..jog on.
0:20:10 > 0:20:13- Thank you.- Good luck.
0:20:15 > 0:20:18Anyway, now they've gone, let's shut the tent doors and have a rave.
0:20:18 > 0:20:24OK, now, the Technical Challenge. This week...custard tarts.
0:20:24 > 0:20:2712 individual custard tarts
0:20:27 > 0:20:31and what we're looking for is golden pastry-crimped cups with a fantastic
0:20:31 > 0:20:36layer of even, smooth custard, with just a little bit of wobble in it.
0:20:36 > 0:20:39- You've got two hours. - On your marks...- Get set...- ..bake!
0:20:42 > 0:20:44The egg custard tart.
0:20:44 > 0:20:47Love custard tarts, love some custard tarts.
0:20:47 > 0:20:51Never thought to make one, though. Perhaps I should have.
0:20:51 > 0:20:55A British classic and elegant in its simplicity.
0:20:55 > 0:20:59I have made them before, it's not the easiest thing to make.
0:20:59 > 0:21:02Formed of an outer sweet pastry crust,
0:21:02 > 0:21:06it's filled with egg custard, dusted with nutmeg, and baked.
0:21:06 > 0:21:09This could go wrong in so many ways.
0:21:12 > 0:21:15They look absolutely wonderful.
0:21:15 > 0:21:19Beautifully formed, it's solid, the pastry is baked.
0:21:19 > 0:21:22You can see it's got a beautiful colour all the way around,
0:21:22 > 0:21:27- no soggy bottoms there. - Beautifully brown across the base.
0:21:27 > 0:21:30When you look at the custard, you can see it's level,
0:21:30 > 0:21:37it's got a slight wobble to it, but if I cut this open...look at that.
0:21:37 > 0:21:41The custard is perfectly cooked, it's creamy and it's smooth.
0:21:41 > 0:21:46Baked well, there is nothing better than a good custard tart.
0:21:48 > 0:21:54Right, flour, almonds, 120 grams of chilled butter.
0:21:56 > 0:21:59Just incorporating the butter into the mixture,
0:21:59 > 0:22:02and when I get breadcrumb texture, I'll add in the egg.
0:22:02 > 0:22:05The dough should be worked more than a regular sweet crust
0:22:05 > 0:22:08to create a pastry that's robust...
0:22:08 > 0:22:12We don't want the custard all seeping through.
0:22:12 > 0:22:14..without becoming chewy.
0:22:14 > 0:22:16It's a happy medium between both, I think.
0:22:16 > 0:22:19While the pastry rests, the bakers ponder the next step.
0:22:21 > 0:22:24"Make the custard filling." Helpful(!)
0:22:24 > 0:22:29Just deciding whether I should cook the custard or not.
0:22:29 > 0:22:31So I'm just heating my custard through,
0:22:31 > 0:22:33just for it to thicken slightly.
0:22:36 > 0:22:38I think it's not that type of tart, I think
0:22:38 > 0:22:42to get it to set right, it needs to go in raw and bake in the oven.
0:22:42 > 0:22:46Looking round, some people haven't necessarily heated theirs,
0:22:46 > 0:22:48and I'm doing that whole comparing.
0:22:48 > 0:22:54This is what happens, you start doubting everything and stuff.
0:22:55 > 0:22:58Do you feel safe doing the Technical? Is it quite nice?
0:22:59 > 0:23:01- No. - HE LAUGHS
0:23:01 > 0:23:02I feel a bag of nerves.
0:23:02 > 0:23:05Dreaming Bake Off dreams?
0:23:05 > 0:23:06I think they're all doing that.
0:23:06 > 0:23:09- Have you dreamt about Paul and Mary in the dreams?- Not yet, it's going to happen.
0:23:09 > 0:23:12Who would you rather dream about, Paul or Mary?
0:23:12 > 0:23:14- That would be telling, wouldn't it?- Oh, hello.
0:23:14 > 0:23:16THEY LAUGH
0:23:17 > 0:23:18'60 minutes to go.'
0:23:18 > 0:23:20Time is already against us.
0:23:20 > 0:23:24Howard's rolling, does that mean I should be rolling?
0:23:35 > 0:23:40It's going to be quite thin, because you need 12 that size,
0:23:40 > 0:23:43because that's the size that fits into the tin.
0:23:43 > 0:23:47The pastry should reach the top of the mould.
0:23:53 > 0:23:56Looking around the room, everybody else managed to
0:23:56 > 0:23:59get their pastry up the sides, I was the only one who didn't so I thought,
0:23:59 > 0:24:02"I'll build up the sides." Providing they come out, I'll live with it.
0:24:02 > 0:24:04HE LAUGHS
0:24:06 > 0:24:09The custard should be filled to the top of the pastry.
0:24:10 > 0:24:15Obviously I don't want to overfill them but I don't want a huge
0:24:15 > 0:24:17rim of pastry around the outside with no custard.
0:24:17 > 0:24:21Doing this in the oven CAN help prevent spilling.
0:24:25 > 0:24:28It says on the recipe, "Nutmeg to taste."
0:24:28 > 0:24:30The problem is it's not my taste I'm trying to satisfy.
0:24:30 > 0:24:32HE LAUGHS
0:24:32 > 0:24:36Oh, stop it, Glenn! Pouring like a buffoon.
0:24:36 > 0:24:40To increase the chances of an even batch,
0:24:40 > 0:24:43both trays should be baked on the same shelf.
0:24:44 > 0:24:46OK.
0:24:47 > 0:24:49HE GROANS
0:24:50 > 0:24:53The egg custard tart may seem like the humblest of old friends,
0:24:53 > 0:24:55but, in fact, its origins are way more illustrious.
0:24:55 > 0:24:57It first found favour in the courts of Richard II
0:24:57 > 0:25:00as a decadent treat, his recipe recorded for posterity
0:25:00 > 0:25:03by royal chefs for Britain's oldest cookery book.
0:25:05 > 0:25:07England's oldest known cook book,
0:25:07 > 0:25:10written by the chief master cooks of King Richard II,
0:25:10 > 0:25:15the Forme of Cury is one of the best-known records of medieval cooking.
0:25:15 > 0:25:17To translate the Middle English title,
0:25:17 > 0:25:21"forme" means method and "cury" means cooking.
0:25:21 > 0:25:24The manuscript is exactly as it came to the library,
0:25:24 > 0:25:27so you can see that the original binding has been preserved.
0:25:27 > 0:25:31It's quite greasy, you can imagine it being actually used in a kitchen.
0:25:31 > 0:25:35It dates from the 1390s and was commissioned by the master
0:25:35 > 0:25:39chefs of King Richard II, so it's a royal cookery book.
0:25:39 > 0:25:44And it contains 194 recipes, which range from porridge and stew.
0:25:44 > 0:25:47There are also lots of dessert dishes,
0:25:47 > 0:25:50so we're seeing the introduction of sugar, for example, which was
0:25:50 > 0:25:54extremely expensive at the time, and it's a way of demonstrating
0:25:54 > 0:25:57the luxury that the household could afford.
0:25:57 > 0:26:01Richard II's kitchen had over 300 staff making hundreds of recipes,
0:26:01 > 0:26:04many of which are immortalised in the Forme of Cury, ranging
0:26:04 > 0:26:08from cooking porpoise to the more recognisable sweet custard tarts.
0:26:08 > 0:26:10There's an interesting group of desserts that
0:26:10 > 0:26:12develop in the Forme of Cury.
0:26:12 > 0:26:14And these are the English sweet custards,
0:26:14 > 0:26:17so you have doucettes, you have flattons and you have darioles.
0:26:17 > 0:26:21The dariole is very similar to the modern English custard tart.
0:26:21 > 0:26:24Cow's milk did not keep for long in medieval kitchens,
0:26:24 > 0:26:27so almond milk was often used as a substitute.
0:26:27 > 0:26:30This was mixed with eggs, sugar, and saffron,
0:26:30 > 0:26:33which at the time was valued as highly as gold.
0:26:34 > 0:26:38These were very rich desserts, and, of course, suited Richard
0:26:38 > 0:26:40because it was the sort of decadence he wanted to show,
0:26:40 > 0:26:43that richness of desserts and richness of food which he
0:26:43 > 0:26:46wanted to display in the English court at the time.
0:26:46 > 0:26:49But such excess cost a fortune and he taxed his subjects to
0:26:49 > 0:26:53pay for it, thus losing the support of Parliament.
0:26:53 > 0:26:56In 1399, his cousin challenged the throne and Richard was
0:26:56 > 0:26:59incarcerated and starved to death at just 33 years old.
0:26:59 > 0:27:03Perhaps his greatest legacy was the nation's oldest cook book.
0:27:08 > 0:27:12Back in the tent, the bakers are hoping for a happier ending.
0:27:12 > 0:27:16The oven must be hot enough to bake the pastry,
0:27:16 > 0:27:18but not so hot that it boils the custard.
0:27:22 > 0:27:25I can see Howard looking into his oven, Christine behind me
0:27:25 > 0:27:28looking into her oven. If you look up, you'll see no-one
0:27:28 > 0:27:30because everyone's on their knees looking at the oven.
0:27:34 > 0:27:37I'm going to have a look.
0:27:37 > 0:27:40Oh, it's a completely different story on the top than on the bottom.
0:27:40 > 0:27:44They are not browning at the same rate.
0:27:49 > 0:27:52It's just a question of when do I pull them?
0:27:52 > 0:27:56Because I'll need some time for them to cool or I won't get them out.
0:27:56 > 0:28:01Bakers, you've got 15 minutes with the tarts. 15 minutes.
0:28:01 > 0:28:06Normally you need about an hour for it to cool before you take it out.
0:28:06 > 0:28:07Oh, God.
0:28:09 > 0:28:11Think I might be in trouble with this one.
0:28:16 > 0:28:17I think they'll have to come out.
0:28:22 > 0:28:24They're even.
0:28:25 > 0:28:29The pastry's too soft. Oh, God!
0:28:34 > 0:28:40Oh, you are ugly cousins of those bad boys.
0:28:41 > 0:28:43I'm putting mine in the freezer
0:28:49 > 0:28:51How on earth do you get these out?
0:28:51 > 0:28:53I have not got a clue.
0:28:58 > 0:29:01Don't look at procedure.
0:29:06 > 0:29:12Oh, dear, it's definitely not my weekend.
0:29:13 > 0:29:16This pastry is just completely not done.
0:29:22 > 0:29:25Two minutes, bakers, two minutes.
0:29:27 > 0:29:30Desperate times, desperate measures.
0:29:36 > 0:29:37SHE SIGHS
0:29:45 > 0:29:47HE SIGHS
0:30:03 > 0:30:06(Oh, Jesus!)
0:30:06 > 0:30:08I don't have time for this.
0:30:15 > 0:30:17(Sugar.)
0:30:20 > 0:30:22No.
0:30:25 > 0:30:29Oh, my giddy aunt!
0:30:30 > 0:30:33Oh, no, look at that.
0:30:41 > 0:30:42HE SIGHS
0:30:42 > 0:30:44Oh!
0:30:49 > 0:30:50Bakers, your time's up.
0:30:50 > 0:30:53That's it. Please step away from the tarts, thank you.
0:31:21 > 0:31:22OK.
0:31:22 > 0:31:27What we're looking for is 12 perfectly formed custard tarts,
0:31:27 > 0:31:30that's 12 custard tarts.
0:31:32 > 0:31:34Shall we start from this side, Mary?
0:31:34 > 0:31:36Yes.
0:31:36 > 0:31:37Pastry looks a nice colour.
0:31:37 > 0:31:40Pastry looks OK. And it looks as though it's set as well.
0:31:40 > 0:31:43- It's a good bake, that one. - It's a good custard tart, isn't it?
0:31:43 > 0:31:45It's a nice custard tart, that.
0:31:45 > 0:31:46And we'll move onto the next one.
0:31:46 > 0:31:51They've got a nice bake underneath, Paul.
0:31:51 > 0:31:52It's a good custard
0:31:52 > 0:31:56but because they're a bit shallower, you don't get quite enough
0:31:56 > 0:31:57custard for the amount of pastry.
0:31:57 > 0:31:59Oh, dear.
0:31:59 > 0:32:03I bet they were quite difficult to get out of the cases.
0:32:03 > 0:32:06Bit soggy at the bottom.
0:32:06 > 0:32:07Tastes OK.
0:32:08 > 0:32:11It's far too shallow.
0:32:11 > 0:32:14They are baked and have got a good colour round.
0:32:15 > 0:32:17Nice short pastry.
0:32:19 > 0:32:22It's baked but this has been rushed.
0:32:22 > 0:32:27The pastry's just so weak, let's have a look.
0:32:27 > 0:32:31It's not long enough in the oven and it's not set.
0:32:31 > 0:32:36Oh, dear. Raw pastry. Where are the other six?
0:32:36 > 0:32:38Again, not long enough in the oven.
0:32:40 > 0:32:43The pastry's totally undercooked underneath, isn't it?
0:32:45 > 0:32:48Custard's good.
0:32:48 > 0:32:49Move on to the next one.
0:32:49 > 0:32:52Again, we're missing half of them. Have we got one that's any good?
0:32:52 > 0:32:55I'm not even going to attempt that one, that's got major issues.
0:32:55 > 0:32:59Major issues. Right, next one.
0:32:59 > 0:33:03They're shallow, they're under-baked, custard's just about set.
0:33:03 > 0:33:05They're neat and they match.
0:33:05 > 0:33:11Yes. Finally, the last one. Just done but they're so shallow.
0:33:11 > 0:33:14It's quite raw again, isn't it?
0:33:15 > 0:33:17It's decision time,
0:33:17 > 0:33:20and Paul and Mary will name the bakers in reverse order.
0:33:20 > 0:33:26Right, in ninth place is this one. Whose is this? Glenn.
0:33:26 > 0:33:29It's underbaked. You've knackered them all bringing them
0:33:29 > 0:33:33out of the cases. The custard was scrambled egg as well.
0:33:33 > 0:33:36And this is number eight, who is that?
0:33:37 > 0:33:41You haven't got the right number, the pastry wasn't quite done,
0:33:41 > 0:33:42not quite set.
0:33:42 > 0:33:46And in seventh position it's this.
0:33:46 > 0:33:48The custard's fallen down the side
0:33:48 > 0:33:51and obviously, the walls of the cases have all collapsed as well.
0:33:51 > 0:33:55Ruby, Howard and Kimberley have not done enough to
0:33:55 > 0:33:57place in the top three.
0:33:57 > 0:33:59Number three is this one.
0:33:59 > 0:34:01They're getting better, you've got a good height there.
0:34:01 > 0:34:04And number two is right here. Who's that?
0:34:04 > 0:34:07They were a little bit small, they were very delicious.
0:34:07 > 0:34:11So that leaves number one. Who's this?
0:34:11 > 0:34:14MEL AND SUE: Well done, Frances.
0:34:15 > 0:34:18They tasted good, the consistency of the custard was good
0:34:18 > 0:34:22and the decoration on the top was good as well. Well done.
0:34:24 > 0:34:28I feel a lot better than I did a couple of hours ago. I hope the
0:34:28 > 0:34:32whole style over substance thing I can be putting a little bit to rest.
0:34:32 > 0:34:36I felt I would be OK this week and so far I haven't disappointed
0:34:36 > 0:34:40myself, so hopefully tomorrow will be on the same sort of level.
0:34:41 > 0:34:44Pretty much everything that could have gone wrong went wrong,
0:34:44 > 0:34:47I'm gutted. Gutted.
0:34:47 > 0:34:50I can categorically say I won't be Star Baker this week.
0:34:50 > 0:34:54Be lucky if I stay, at this rate.
0:34:54 > 0:34:58It could not have gone worse today. The pressure's on for tomorrow.
0:34:58 > 0:34:59Whatever I present to Paul
0:34:59 > 0:35:03and Mary, I'm going to make sure it's the best that I am, as a baker.
0:35:13 > 0:35:16A brand-new day in the Bake Off tent.
0:35:17 > 0:35:20And a last chance to impress the judges.
0:35:25 > 0:35:27Morning, bakers. Great to see you all here.
0:35:27 > 0:35:30Now, some words to think about for this morning.
0:35:30 > 0:35:34Big, impressive, Showstopper.
0:35:34 > 0:35:38It's got to be, please, a filo pastry pie.
0:35:38 > 0:35:40You can use any inspiration from the classics,
0:35:40 > 0:35:47like a Greek spanakopita, or a Moroccan pastilla, apparently,
0:35:47 > 0:35:49or go mad, invent your own.
0:35:49 > 0:35:52Break those pie boundaries.
0:35:52 > 0:35:54Although a spanakopita will be hard today,
0:35:54 > 0:35:56- because we don't have any spanners in the tent.- Except for me.
0:35:56 > 0:35:59The most important thing is that the pastry is made from scratch.
0:35:59 > 0:36:02It can be freeform or it could be in a tin, shape it how you want.
0:36:02 > 0:36:05You've got four hours to complete this challenge. On your marks...
0:36:05 > 0:36:07- Get set...- Bake!
0:36:09 > 0:36:12Notoriously difficult to work with,
0:36:12 > 0:36:15filo pastry is the nemesis of many bakers.
0:36:15 > 0:36:18The stress is a whole new level.
0:36:18 > 0:36:23But I'd take the stress any day to stay another week.
0:36:23 > 0:36:28A basic filo dough combines water, a little fat and high-gluten flour.
0:36:28 > 0:36:34I've got 00 pasta flour because of the elasticity, and I'm
0:36:34 > 0:36:38adding a little bit of vinegar and olive oil to that with the water.
0:36:38 > 0:36:41The acid tenderises the strong glutens that have built up
0:36:41 > 0:36:46to create the stretch needed for huge wafer-thin sheets of dough.
0:36:46 > 0:36:49This is the alchemy of baking.
0:36:49 > 0:36:51Filo pastry, it's a great test.
0:36:51 > 0:36:54Very, very tricky to do. You've got to work at it, you've got to work
0:36:54 > 0:36:58at it, you've got to build it up, stretch it, it's like a membrane.
0:36:58 > 0:37:01You've got to open it up, see the gluten strands in it,
0:37:01 > 0:37:03throw it over a newspaper and see if you can read it.
0:37:03 > 0:37:07Not only have they got to make good pastry, they've got to be creative.
0:37:07 > 0:37:11This is the Showstopper, it's got to be big.
0:37:11 > 0:37:12We've got to look at it
0:37:12 > 0:37:15and think that they have created something special.
0:37:17 > 0:37:23My pie is going to be a fresh fig and feta filo flan, which is
0:37:23 > 0:37:24a bit of a mouthful.
0:37:24 > 0:37:28Howard's tongue-twisting bake is made up of lots of small
0:37:28 > 0:37:30sheets of pastry baked in a decorative mould.
0:37:30 > 0:37:33- Can I see it?- Yes, of course.
0:37:33 > 0:37:35Oh, nice.
0:37:35 > 0:37:37So will it be hard to get it out of there?
0:37:37 > 0:37:39It's a devil to get out, it's terrible to get out.
0:37:39 > 0:37:41Good luck, Howard.
0:37:41 > 0:37:43- Yes, nice.- Thank you.
0:37:43 > 0:37:47I'm going to surpass anything I've ever done before today.
0:37:47 > 0:37:49That's my plan.
0:37:49 > 0:37:52To do that, Christine's making a feta and roasted vegetable
0:37:52 > 0:37:56filo pie, inspired by a Mediterranean family picnic.
0:37:56 > 0:38:00I've made it seven times, most of that in one week,
0:38:00 > 0:38:05just to try and get it right, and I'm hoping that will pay off today.
0:38:05 > 0:38:09The first big hurdle is the kneading.
0:38:11 > 0:38:14To build up the vast network of gluten vital to a dough
0:38:14 > 0:38:17that'll be stretched and rolled so thinly...
0:38:17 > 0:38:19Ah, it's nearly ready.
0:38:19 > 0:38:21..elbow grease is required.
0:38:28 > 0:38:29See this is the way to do it.
0:38:32 > 0:38:37All that hard work Ruby's doing - I'm having a cup of tea.
0:38:37 > 0:38:43I entertained the idea of doing a savoury one but I never cook.
0:38:43 > 0:38:47Basically, I can't cook. I can bake but I can't cook.
0:38:47 > 0:38:50So that's why I've steered clear of savoury.
0:38:50 > 0:38:53Instead, Ruby's making a sweet rose-shaped pie filled with almond
0:38:53 > 0:38:57and zesty orange flavours from three large sheets of filo.
0:38:57 > 0:38:59So how are you going to get that so thin
0:38:59 > 0:39:02so you can read a newspaper through it?
0:39:02 > 0:39:04Rolling it out, I've got a floured cloth,
0:39:04 > 0:39:06and I've been stretching it over my arms, pulling it bit by bit
0:39:06 > 0:39:09and letting its own weight do a bit of the work as well.
0:39:09 > 0:39:11Have you had space in your student room to do that, Ruby?
0:39:11 > 0:39:15- Everything's covered in flour. - Show us your technique, Ruby, then.
0:39:15 > 0:39:17I'm scared I'll end up hitting one of you.
0:39:17 > 0:39:19That's all right. Do it front of Mary, it's fine.
0:39:19 > 0:39:22She's got a good slap, Mary, hasn't she?
0:39:22 > 0:39:24Go on, you have a go, Mary.
0:39:24 > 0:39:25You are rotten.
0:39:25 > 0:39:27Give it a good slapping, Mary, go on.
0:39:30 > 0:39:32There is steel in those arms.
0:39:32 > 0:39:34Blue steel.
0:39:34 > 0:39:36As some of the bakers rest their dough...
0:39:36 > 0:39:38I just find a shower cap quite handy,
0:39:38 > 0:39:40just gives it a nice seal, really.
0:39:40 > 0:39:43..Rob's using his expert knowledge on his star ingredient.
0:39:43 > 0:39:48I joined a local mushroom club. I do like to forage, it is a
0:39:48 > 0:39:50very unforgiving pastime.
0:39:50 > 0:39:53You get it wrong and you can pay the hell of a price.
0:39:53 > 0:39:55The opportunity to kill yourself is quite good.
0:39:55 > 0:39:59Some mushrooms, you eat them and there is no cure, you just dissolve.
0:39:59 > 0:40:01It's not very nice.
0:40:01 > 0:40:03To avoid the dangers of forage mushrooms, he's using
0:40:03 > 0:40:06shop-bought ones in his spanakopita.
0:40:06 > 0:40:08He also has a mathematical approach to his filo.
0:40:08 > 0:40:11- This is "Pie-thagoras", this pie. - Pie-thagoras!
0:40:11 > 0:40:15It'll be made up of either a number of triangles or some rectangles,
0:40:15 > 0:40:18I haven't decided yet. It depends how it folds.
0:40:18 > 0:40:20So it's a plethora of Pie-thagoras pies.
0:40:20 > 0:40:23Well, good luck, mate. Looking forward to this one.
0:40:23 > 0:40:24I hope not to disappoint.
0:40:24 > 0:40:28Baking's not food on a table. Baking's a bit of love -
0:40:28 > 0:40:30that's why we do it.
0:40:30 > 0:40:33A lover of Greek food, Glenn is also making spanakopita
0:40:33 > 0:40:36out of just one enormous filo sheet.
0:40:36 > 0:40:40He's decided to add walnuts to his spinach and feta filling.
0:40:40 > 0:40:43If I do this pie as well as I have done it at home,
0:40:43 > 0:40:45I've got nothing to worry about.
0:40:45 > 0:40:49If it goes pear-shaped I could be on my way home, but I'm not going
0:40:49 > 0:40:52to dwell on that, I'm going to go to my happy place and get on with it.
0:40:52 > 0:40:56I'm just making a mix of cream cheese, ricotta,
0:40:56 > 0:41:00orange blossom honey, orange and lemon zest,
0:41:00 > 0:41:02and it will be studded with my morello cherries.
0:41:02 > 0:41:06Frances is making a baklava crafted into a cherry tree,
0:41:06 > 0:41:09with pistachio cigarillos for branches.
0:41:09 > 0:41:10Of course, she is.
0:41:10 > 0:41:13I know that there'll be a design factor here,
0:41:13 > 0:41:16but I hope you've got really good flavours this time.
0:41:16 > 0:41:19Yes, within the filo layers, there's going to be a pistachio
0:41:19 > 0:41:24baklava layer, and within that centre core, I'm making a ricotta
0:41:24 > 0:41:28and cream cheese, and orange blossom with orange zest.
0:41:28 > 0:41:30Frances, are there going to be squirrels
0:41:30 > 0:41:32and birds nesting in the tree?
0:41:32 > 0:41:33A tree house?
0:41:33 > 0:41:34There's no squirrels, no.
0:41:34 > 0:41:37I think on your head be it, it's quite complicated.
0:41:37 > 0:41:39It sounds really complicated.
0:41:39 > 0:41:40I hope it comes out, good luck.
0:41:40 > 0:41:42Can't wait to taste it.
0:41:45 > 0:41:49Ali, Beca and Kimberley are inspired by North African flavours.
0:41:49 > 0:41:53I'm using Ras el hanout spice, which is a North African spice blend.
0:41:53 > 0:41:55The chicken and bacon go quite nicely together,
0:41:55 > 0:41:59just kind of things I like to eat all in one pie.
0:41:59 > 0:42:00SHE LAUGHS
0:42:00 > 0:42:03Kimberley has added turmeric to her filo, and has packed her
0:42:03 > 0:42:07chicken, bacon and butternut squash pie full of tastes and textures.
0:42:07 > 0:42:11I'm doing a garnish for the top which is going to be pork and
0:42:11 > 0:42:16chicken crackling mixed with some smoked garlic and fresh coriander.
0:42:16 > 0:42:17Is this the crackling here?
0:42:17 > 0:42:19Yeah.
0:42:19 > 0:42:22I can see that you're really excited about doing this, aren't you?
0:42:22 > 0:42:24You can't wait to get going.
0:42:24 > 0:42:27I really like this pie, I think it's really tasty.
0:42:27 > 0:42:32Beca's use of familiar vegetables is spiced up with a hint of Morocco.
0:42:32 > 0:42:35My husband proposed to me when we were in Morocco, you see,
0:42:35 > 0:42:40and we had this amazing meal in Marrakech, I just love the colours.
0:42:40 > 0:42:43I love Moroccan cuisine, I love Moroccan flavours,
0:42:43 > 0:42:47they're really bright, they wake you up and wake your senses.
0:42:47 > 0:42:50A cup of tea, a slice of this, it's awesome.
0:42:50 > 0:42:53Ali is making an orange, cardamom and date m'hanncha,
0:42:53 > 0:42:56translated as a "snake cake".
0:42:56 > 0:42:59And are you going to roll it out to what length?
0:42:59 > 0:43:02About two metres when I practised at home.
0:43:02 > 0:43:04Two metres?! Longer than this bench!
0:43:04 > 0:43:06Yeah.
0:43:06 > 0:43:10Good luck. Nice flavours, classic flavours, but I like the idea.
0:43:11 > 0:43:14The ancient Greek word "filo" means "leaf",
0:43:14 > 0:43:17which means it has to be rolled pretty thinly.
0:43:17 > 0:43:19The more transparent the pastry, the finer
0:43:19 > 0:43:21and flakier the crust will become.
0:43:21 > 0:43:24I'm not great, actually, I must admit.
0:43:24 > 0:43:25A big sheet, the filo,
0:43:25 > 0:43:29so I'm working with kind of more manageable sizes. It takes me
0:43:29 > 0:43:33two hours to get all of these rolled out so I need to crack on, really.
0:43:34 > 0:43:37I'm using an oklava today -
0:43:37 > 0:43:41it's a traditional Turkish rolling pin.
0:43:41 > 0:43:43I've got my home-made broomstick.
0:43:45 > 0:43:48What I do like about this is the fact that it's quite long,
0:43:48 > 0:43:49so when the sheets get bigger,
0:43:49 > 0:43:52you know you've got an even thickness of the pastry.
0:43:52 > 0:43:55Once rolled, the filo is stretched.
0:43:55 > 0:44:02This can be done in several small sections...or as one giant sheet.
0:44:05 > 0:44:08Ali, do you need all of that bench?
0:44:08 > 0:44:10The thing is, mine's two metres long.
0:44:15 > 0:44:17I'll see what I can do, don't worry.
0:44:17 > 0:44:19- Sorry, Kimberley.- No worries.
0:44:26 > 0:44:29It's probably the most important bake I'll ever have to do.
0:44:29 > 0:44:34The only way I can stay is that mine is good and someone else is bad.
0:44:34 > 0:44:37And I love everyone here but I'd prefer it if they said it was me.
0:44:39 > 0:44:41- So you're ready to roll? - I am indeed.
0:44:41 > 0:44:44Can I help? Can you show me?
0:44:44 > 0:44:48Literally going, "This is my worst nightmare."
0:44:53 > 0:44:55Last one!
0:44:57 > 0:44:59Now this is the most complicated bit.
0:44:59 > 0:45:02That is one large sort of filo snake you need to wrangle.
0:45:02 > 0:45:03Yes.
0:45:12 > 0:45:14Right, what the heck is that?
0:45:14 > 0:45:18- Walnut oil.- Walnut oil, OK.- Oh!
0:45:24 > 0:45:26In she goes, that's it.
0:45:33 > 0:45:38So I'm on time, but there's no time for things to go wrong.
0:45:38 > 0:45:41There always is.
0:45:42 > 0:45:45I'm well behind schedule. Well behind.
0:45:45 > 0:45:50The mushrooms took rather longer to clean than I anticipated.
0:45:50 > 0:45:53They cost me probably half an hour more than I thought.
0:45:53 > 0:45:55Rob, is there anything I can do to help?
0:45:55 > 0:45:57Trust me, if you could...
0:45:57 > 0:46:02The best thing for me to do is just leave, maybe. Shall I get my coat?
0:46:02 > 0:46:04Yeah, sorry, I'll give you a call.
0:46:06 > 0:46:08They all say that.
0:46:08 > 0:46:10HE LAUGHS
0:46:10 > 0:46:13Bakers, you've got half an hour left on this bake.
0:46:13 > 0:46:16Hope that doesn't throw a SPANAKOPITA in the works!
0:46:16 > 0:46:18(Excuse me.)
0:46:25 > 0:46:28Is anybody up there? The god of crisp?
0:46:30 > 0:46:34Please be crispy, please be crispy.
0:46:39 > 0:46:42I can feel that it's crisping up, I'm quite happy with that,
0:46:42 > 0:46:44it's looking quite good for the moment.
0:46:45 > 0:46:47Scruffy.
0:46:51 > 0:46:55Bakers, five minutes left. Five minutes.
0:46:55 > 0:46:57HE LAUGHS
0:47:05 > 0:47:08What a beautiful, beautiful ring.
0:47:08 > 0:47:10- Thank you.- You're welcome.
0:47:13 > 0:47:17I'm thinking it's OK.
0:47:20 > 0:47:22Oh, dear.
0:47:22 > 0:47:27How's that bake looking? What temp have you got it on?
0:47:27 > 0:47:28High.
0:47:38 > 0:47:42- You said before, this is going to be the devil to get out.- It is.
0:47:42 > 0:47:47Anything can happen in this tent of dreams/nightmares.
0:47:51 > 0:47:54Right, OK, what do we need to do?
0:47:54 > 0:47:56Oh, man, this is terrifying!
0:47:56 > 0:47:58Oh, dear.
0:47:58 > 0:48:00It's not good, is it?
0:48:00 > 0:48:01I can't watch this.
0:48:01 > 0:48:04OK, slowly.
0:48:04 > 0:48:08Are we going to the plate?
0:48:08 > 0:48:11Easy, easy!
0:48:11 > 0:48:13All for one, one for all.
0:48:23 > 0:48:25Time's up, bakers, that's it.
0:48:25 > 0:48:28Put the pies on the end of your benches, please.
0:48:28 > 0:48:31How can I be happy with it? It's quite a scruffy job.
0:48:42 > 0:48:45Kimberley, do you want to bring your amazing pie up?
0:48:45 > 0:48:49I think the only thing I'm concerned about is that
0:48:49 > 0:48:52I tried to do something different from a coil,
0:48:52 > 0:48:54and I'm wondering if it looks interesting enough.
0:48:57 > 0:48:59It looks as though it's ready for a party.
0:48:59 > 0:49:01I like the idea of adding the turmeric as well
0:49:01 > 0:49:03to give you that yellow colour.
0:49:04 > 0:49:08Beautiful layers of the actual filo pastry.
0:49:11 > 0:49:15I have to say that that is absolutely beautiful.
0:49:15 > 0:49:18The whole lot comes together as one big explosion in the mouth,
0:49:18 > 0:49:21which just tastes and looks fantastic. Well done.
0:49:21 > 0:49:23- SUE: I think they liked it. - Thank you so much.
0:49:33 > 0:49:35I think it's cooked through.
0:49:35 > 0:49:37I'm not worried about it not being cooked,
0:49:37 > 0:49:41but there was a bit of scruffiness that resulted from rushing things.
0:49:41 > 0:49:44There you go.
0:49:47 > 0:49:50- Is this Pie-thagoras? - This is Pie-thagoras, yes.
0:49:50 > 0:49:54It looks slightly different to the thing that you drew, to be honest.
0:49:54 > 0:49:58It just looks like lots of sort of pasties sitting on a tray.
0:49:58 > 0:50:00It's under-baked underneath.
0:50:02 > 0:50:05Disaster.
0:50:05 > 0:50:07The filling is good.
0:50:07 > 0:50:09All the moisture in the mushrooms has gone through to the filo
0:50:09 > 0:50:13- underneath, that's why it's soggy. - Yeah.
0:50:17 > 0:50:20I am dreading Paul cuts through it, takes a bite
0:50:20 > 0:50:24and says he hates it, it's got no flavour.
0:50:24 > 0:50:26But I can't do anything about that now,
0:50:26 > 0:50:30I've just got to hope that he does like the look of it and the taste.
0:50:32 > 0:50:36Again, you've gone to town on the design,
0:50:36 > 0:50:39- and we're just hoping that the flavour is there too.- So am I.
0:50:45 > 0:50:47I have an issue with the inside.
0:50:47 > 0:50:50There's a reason why baklava is small
0:50:50 > 0:50:54and the layers are thin - it's so it can be baked inside.
0:50:54 > 0:51:00- There are circles uncooked in the middle.- Style and substance.
0:51:00 > 0:51:02That's a shame.
0:51:03 > 0:51:06I don't think for one moment I'm going to be top of the pops,
0:51:06 > 0:51:09but it would be good not to be at the bottom.
0:51:10 > 0:51:12They look almost individually baked.
0:51:12 > 0:51:17They were joined, but they sort of split apart in the bake.
0:51:21 > 0:51:24I think you've got your flavours right here.
0:51:24 > 0:51:27- The flavours are stunning and you have got a good flake.- Well done.
0:51:27 > 0:51:29Thank you.
0:51:35 > 0:51:36Happy with it?
0:51:36 > 0:51:39Well, it's a lot better than what I usually knock up,
0:51:39 > 0:51:42- so it's an improvement, I guess. - I appreciate your honesty.
0:51:42 > 0:51:44You do know you're on Bake Off, don't you?
0:51:46 > 0:51:49- That is beautiful.- Thank you.
0:51:49 > 0:51:52- Well done, Ruby, you've done it again.- Thank you.- Cracking.
0:51:56 > 0:51:58I love butternut squash.
0:51:58 > 0:52:02I just wonder whether all those vegetables go together.
0:52:02 > 0:52:04If you had some different textures in there...
0:52:04 > 0:52:08I think it loses it because it's all like a mashed potato, basically.
0:52:13 > 0:52:16I like that. Flavours complement each other.
0:52:16 > 0:52:19And I'm delighted that you've got it off the tin.
0:52:19 > 0:52:25I see you had tremendous support from a couple of experts here.
0:52:25 > 0:52:29But it landed safely and I think it just looks very elegant. Lovely.
0:52:34 > 0:52:36Paul knows a good spanakopita when he eats one.
0:52:36 > 0:52:39And it could not taste right. Is it enough?
0:52:39 > 0:52:41- Well, who knows?- Right.
0:52:47 > 0:52:51- Oh, hello.- Lovely layers in there, really nice layers.
0:52:51 > 0:52:56You've done really well underneath there. Look. Crisp.
0:53:02 > 0:53:06I love it. The flake's there, the taste, the spinach.
0:53:06 > 0:53:09- So well done, you've done it. - Thank you.- Well done!
0:53:20 > 0:53:22It's all going to be in the taste, to be honest,
0:53:22 > 0:53:25and that's what's petrifying me right now.
0:53:26 > 0:53:29If I mess up on this bake, I'm out.
0:53:32 > 0:53:35It seems to have a flake. Let's have a look.
0:53:40 > 0:53:42Got a good crispy base.
0:53:49 > 0:53:52It tastes good with the almond as well, and the orange coming through.
0:53:52 > 0:53:56It's very similar to baklava, and it's not as sweet, which I like.
0:53:56 > 0:53:59You have put pistachio nuts on the top.
0:53:59 > 0:54:02I'd have liked to see some of those inside as well.
0:54:02 > 0:54:05- It would have added another element of texture as well.- Thank you.
0:54:20 > 0:54:24Any idea who is in line for Star Baker?
0:54:24 > 0:54:27I thought that Kimberley's was amazing.
0:54:27 > 0:54:29I love the flavour of that, with the chicken and bacon,
0:54:29 > 0:54:32the turmeric in the shell as well. It was delicious.
0:54:32 > 0:54:36She's been very stable as well throughout most of the Bake Off.
0:54:36 > 0:54:38Well, I think Ruby has done very well.
0:54:38 > 0:54:43She's a student, and she has absolutely no equipment at all,
0:54:43 > 0:54:47- and yet she gets success. - And at the other end of the line?
0:54:47 > 0:54:51When Glenn did his pie, the idea sounded great,
0:54:51 > 0:54:54but unfortunately the custard was pretty useless, it wasn't
0:54:54 > 0:54:56doing anything, and it disappointed me a lot.
0:54:56 > 0:54:59And of course he was last on technical.
0:54:59 > 0:55:01Who else do you think is in trouble? MARY: Ali.
0:55:01 > 0:55:07He made some very poor custard tarts and his pie was just not successful.
0:55:07 > 0:55:10Rob had a bit of a nightmare with his mushroom.
0:55:10 > 0:55:12He tried to be too clever.
0:55:12 > 0:55:15We were looking for something stunning to take our breath away -
0:55:15 > 0:55:18it's the Showstopper. It didn't look a Showstopper.
0:55:18 > 0:55:21I have one person in mind, who I think has fallen away
0:55:21 > 0:55:24from the rest of the pack, and I just need to talk to Mary
0:55:24 > 0:55:26to see if we've got the same person.
0:55:38 > 0:55:42Hello, bakers. As you know, every week, Paul and Mary
0:55:42 > 0:55:46award the accolade of Star Baker, so this week's Star Baker is
0:55:46 > 0:55:51someone who produced a cracking tart, someone who puts shrubbery to perfect
0:55:51 > 0:55:55effect in a caramel and produced a lovely ring with a piggy crunch.
0:55:55 > 0:55:58Well done, Kimberley. Congratulations!
0:56:02 > 0:56:06Now, sadly, I'm the bearer of not such joyful tidings.
0:56:09 > 0:56:15I'm afraid we can't take all of you on our journey.
0:56:15 > 0:56:18There's one person who won't be joining us next week.
0:56:21 > 0:56:25And Mary and Paul have decided that that person is...
0:56:35 > 0:56:36- ..Ali.- That's fine.
0:56:36 > 0:56:40- We're really sorry. - Ali, come and get a hug.
0:56:40 > 0:56:44- We're going to miss you. Double hug, come on.- It's scary, but go with it.
0:56:44 > 0:56:47I don't want to go. Before, I did everything.
0:56:47 > 0:56:49I prayed, and my prayer was, please, let me go through.
0:56:49 > 0:56:53But if I don't, then I know that's for the best.
0:56:53 > 0:56:57'This morning, going into the Showstopper, I was anxious.'
0:56:57 > 0:56:58It was scary.
0:56:58 > 0:57:00I knew if I got it wrong, I could go,
0:57:00 > 0:57:03and I knew if I did all right, it could be safe.
0:57:03 > 0:57:06And... Yeah, you start to really care.
0:57:07 > 0:57:10Just carry on baking. You're brilliant. You'll get there.
0:57:10 > 0:57:15I feel very sorry for Ali, but I'm pleased for myself, obviously.
0:57:15 > 0:57:18I'm through to the next week. That's good.
0:57:20 > 0:57:24It's a really bittersweet feeling.
0:57:27 > 0:57:30I'm clearly happy with myself that I'm still in there,
0:57:30 > 0:57:34but it's just really, really sad to see somebody go.
0:57:34 > 0:57:37I didn't feel any relief, and that's perfectly honest,
0:57:37 > 0:57:39because I was so sad for Ali.
0:57:39 > 0:57:43He's just a lovely, kind, nice man,
0:57:43 > 0:57:45and I will really miss him.
0:57:45 > 0:57:49If you don't keep in touch, I'll kill you.
0:57:49 > 0:57:53Kimberley deserved to be Star Baker, she was absolutely fantastic.
0:57:53 > 0:57:57Her Showstopper was one of the best things I've tried for ages.
0:57:57 > 0:57:59It was great. It's lovely.
0:57:59 > 0:58:01It's a really nice endorsement of my baking this weekend,
0:58:01 > 0:58:03so I'm really pleased.
0:58:03 > 0:58:05The Bake Off meant a hell of a lot to me.
0:58:05 > 0:58:09I've learned so much and I'm going to walk out with my head high.
0:58:16 > 0:58:19'Next time: The bakers take on biscuits...'
0:58:19 > 0:58:22Just drizzle the living heck out of it.
0:58:22 > 0:58:25'..with a signature tray bake that sees some crumble...'
0:58:25 > 0:58:29- Stop!- I can't. - It's just a blackberry!
0:58:29 > 0:58:32'..the thinnest Technical Challenge ever...'
0:58:32 > 0:58:34Oh, no, I've got a break.
0:58:34 > 0:58:36'And a Showstopper...'
0:58:36 > 0:58:37A Dalek.
0:58:37 > 0:58:40'..that puts their Bake Off dreams in the balance.'
0:58:40 > 0:58:42Oh, I feel sick baking this.
0:58:42 > 0:58:44Yes, you're OK.
0:58:54 > 0:58:58Subtitles by Red Bee Media Ltd