0:00:02 > 0:00:05- The tension is palpable, we're halfway through. - It's all drama, zero gimmicks.
0:00:05 > 0:00:08Hang on - I've booked some men with tassels and dancing shorts.
0:00:08 > 0:00:11Great. That means I can still fire you out the cannon!
0:00:11 > 0:00:13- Welcome... - ..to The Great British Bake Off!
0:00:13 > 0:00:15Last time...
0:00:15 > 0:00:16Freezer, freezer, freezer.
0:00:16 > 0:00:19..desserts proved the undoing of Iain.
0:00:19 > 0:00:20No, no, no, no, you've got...
0:00:20 > 0:00:22Richard came out on top...
0:00:22 > 0:00:26Now, that's what I call a sauce pudding.
0:00:26 > 0:00:28..and was crowned Star Baker for the second time.
0:00:28 > 0:00:31- Ooh, well done! - Well done, Richard.
0:00:31 > 0:00:32This time...
0:00:32 > 0:00:34OK...
0:00:34 > 0:00:37..the bakers tackle pies and tarts.
0:00:37 > 0:00:38I've got it as thin as I dare.
0:00:38 > 0:00:41With a Signature that challenges the steadiest of hands.
0:00:41 > 0:00:43Whoa...
0:00:43 > 0:00:46A technical that gets everyone in a spin.
0:00:46 > 0:00:49I think this has to be one of the strangest things I've ever done.
0:00:49 > 0:00:51And a towering Showstopper...
0:00:51 > 0:00:54If that stays up without falling, I'll be amazed.
0:00:54 > 0:00:57..that might just prove too much to handle.
0:00:59 > 0:01:01Oh, my goodness.
0:01:21 > 0:01:23We're half way through the Bake Off,
0:01:23 > 0:01:27and unfortunately Diana has been taken ill.
0:01:29 > 0:01:32Everyone was expecting to see Diana today and have Diana baking with us,
0:01:32 > 0:01:34so it's a bit sad that she's not here.
0:01:34 > 0:01:36We're missing her already, she's a lively character
0:01:36 > 0:01:38and she's good for the team.
0:01:38 > 0:01:41Sadly, she won't be able to continue in the Bake Off tent.
0:01:41 > 0:01:44I'm going to miss Diana so much
0:01:44 > 0:01:48cos she's my grandma in the tent. What am I going to do?
0:01:51 > 0:01:53Morning, bakers, and welcome back to the tent.
0:01:53 > 0:01:55For the Signature Challenge today,
0:01:55 > 0:02:00Paul and Mary would very much like you to make a family-sized custard tart.
0:02:00 > 0:02:02Mmm... Custard.
0:02:02 > 0:02:04- There are a few rules though, Sue. - Strict, Melly.
0:02:04 > 0:02:07- Firstly, please don't put your tarts in the bin.- No.
0:02:07 > 0:02:08That would be good.
0:02:08 > 0:02:10Got two and a half hours. On your marks...
0:02:10 > 0:02:12- Get set, bake!- ..Bake.
0:02:14 > 0:02:16What am I looking for...? Sorry.
0:02:19 > 0:02:23I love custard tarts, so I normally make the custard tart on its own,
0:02:23 > 0:02:26but I needed to spruce it up a bit so that's what I'm doing.
0:02:26 > 0:02:29Achieving the perfect custard tart
0:02:29 > 0:02:32takes real skill. It's all about texture.
0:02:32 > 0:02:35We're looking for a crispy base, and a beautiful silky custard.
0:02:38 > 0:02:40When it comes to the pastry,
0:02:40 > 0:02:43if it's badly put in the pastry ring,
0:02:43 > 0:02:46they'll make holes and the custard will leak out.
0:02:46 > 0:02:50It is quite a difficult challenge to get really perfect.
0:02:54 > 0:02:57Morning, Norman. What is your version of the custard tart?
0:02:57 > 0:02:59I chose tarte au citron.
0:02:59 > 0:03:01It's always been a favourite of mine.
0:03:01 > 0:03:04I first tasted it in France about 20 years ago.
0:03:04 > 0:03:06Never had anything as exotic as that before.
0:03:06 > 0:03:09Norman's French classic will be dusted with icing sugar
0:03:09 > 0:03:11and topped with candied lemon.
0:03:11 > 0:03:13You've kept it simple. Very simple.
0:03:13 > 0:03:17I haven't stretched myself today. I'm stretching myself tomorrow.
0:03:17 > 0:03:19I like a man who knows when he's stretching himself.
0:03:19 > 0:03:22- Well, you need to warm up. This is your warm up.- It is.
0:03:22 > 0:03:25You're making a basic tarte au citron. That thing must be beautifully level.
0:03:25 > 0:03:28No cracks in sight, and just about set.
0:03:28 > 0:03:29Yes.
0:03:34 > 0:03:36I am making today
0:03:36 > 0:03:39an apricot tart with pistachio pastry.
0:03:39 > 0:03:42Martha will be topping her tart with runny honey -
0:03:42 > 0:03:45but she's not feeling very confident about this challenge.
0:03:45 > 0:03:48I like eating pastry. I just don't enjoy making it.
0:03:48 > 0:03:53Out of all the things that you bake, this is probably my least favourite.
0:03:53 > 0:03:55It's one of those things that if you're a bit older
0:03:55 > 0:03:57I think you make a lot - people like Nancy
0:03:57 > 0:04:00I think make a lot of pastry, so...
0:04:00 > 0:04:02have to see how it goes.
0:04:02 > 0:04:05I'm just going to bring it together.
0:04:05 > 0:04:07The trick is to work the dough just the right amount,
0:04:07 > 0:04:11so that when baked it'll have a melt in the mouth crumbly texture,
0:04:11 > 0:04:13not one that's chewy.
0:04:13 > 0:04:17Pastry's my favourite. I love making pastry.
0:04:17 > 0:04:20And rather than do a sort of bog standard custard tart
0:04:20 > 0:04:22I want to experiment a bit.
0:04:22 > 0:04:25Nancy's using cocoa powder in her pastry,
0:04:25 > 0:04:28and filling it with a thick passion fruit custard.
0:04:28 > 0:04:30She'll bake it in a rather thin tin.
0:04:30 > 0:04:33- Is that your ring? - Yes.- It's very shallow.
0:04:33 > 0:04:34With the pastry in there,
0:04:34 > 0:04:37how much filling are you actually going to get in there?
0:04:37 > 0:04:40Erm... Quite a lot.
0:04:40 > 0:04:43Well, I wouldn't say quite a lot, when you look at that.
0:04:43 > 0:04:47You're thinking it's going to look half pastry, half filling,
0:04:47 > 0:04:49- but it's deceiving.- OK.
0:04:51 > 0:04:54I'm just going to put it in the fridge now.
0:04:56 > 0:04:58It's always best to
0:04:58 > 0:05:01chill it for quite a while before you use it.
0:05:01 > 0:05:04It'll roll out better without cracking.
0:05:04 > 0:05:06Chilling the pastry is really important,
0:05:06 > 0:05:10so I'm hoping that I've chilled it for enough time before I line it.
0:05:10 > 0:05:12But not too long, or it won't bake.
0:05:13 > 0:05:16- Hello, Kate.- Hi.- Whereabouts are you up to with your tart?
0:05:16 > 0:05:19My pastry is in the freezer just chilling down,
0:05:19 > 0:05:21and I've got the rhubarb on the go.
0:05:21 > 0:05:24- So this is your classic rhubarb and custard.- It is. It is.
0:05:24 > 0:05:26Kate's rhubarb and custard tart
0:05:26 > 0:05:28will feature an almond and rosemary pastry,
0:05:28 > 0:05:30and a swirl of her rhubarb compote.
0:05:30 > 0:05:32Any decoration on top?
0:05:32 > 0:05:34The rhubarbs are in a swirl so I'm going to put them
0:05:34 > 0:05:37onto the pastry case,
0:05:37 > 0:05:39then pour the custard in and then do a swirl,
0:05:39 > 0:05:4110, 15 minutes into the baking.
0:05:41 > 0:05:42I'm liking the body there...
0:05:42 > 0:05:46Well, you have to wobble it out of the oven, and
0:05:46 > 0:05:50I don't want to leave the oven door open so I do have to put it on the top and then swirl it.
0:05:50 > 0:05:54- I wanted to keep it simple because I love custard tarts. - There's nothing simple about that.
0:05:54 > 0:05:57Well... As simple as I could.
0:05:57 > 0:05:59At the moment I'm just preparing the fillings,
0:05:59 > 0:06:03just need some pureed mango, which I'm just sorting out now.
0:06:04 > 0:06:06Luis, Chetna, Richard, Nancy and Norman
0:06:06 > 0:06:09are also flavouring their tarts with fruit.
0:06:09 > 0:06:12But they've chosen to add it into the custard mix.
0:06:12 > 0:06:14I haven't done this quite a lot.
0:06:14 > 0:06:17I know that four or five lemons is just about right.
0:06:17 > 0:06:20But changing the consistency could make it harder
0:06:20 > 0:06:21for the custard to set.
0:06:21 > 0:06:23I think the trickiest ting about custard is
0:06:23 > 0:06:25getting the egg to other ingredients right.
0:06:25 > 0:06:28If you've got too little egg, then it's not going to set.
0:06:28 > 0:06:31If you've got too much egg, it's a bit rubbery and not very nice.
0:06:31 > 0:06:34Luis's making a tropical fruit tart,
0:06:34 > 0:06:37that hails from a region not often known for its sunshine.
0:06:37 > 0:06:39- Morning.- Morning, Luis.
0:06:39 > 0:06:41So what's your version of a tart?
0:06:41 > 0:06:44OK. I'm doing a tropical Manchester tart.
0:06:44 > 0:06:50The flavours are passion fruit, orange, lime and some mango puree.
0:06:50 > 0:06:52So what's the Mancunian element?
0:06:52 > 0:06:55- Er - the Mancunian is it's made by a Mancunian.- That works for me.
0:06:57 > 0:07:00This is for poaching figs,
0:07:00 > 0:07:04this is dessert wine with cinnamon, honey and peppercorns as well.
0:07:04 > 0:07:06When they're out of season, figs are just texture and no taste, so
0:07:06 > 0:07:09hopefully poaching them will bring some of the sweetness out.
0:07:09 > 0:07:12Richard's tart features an almond pastry.
0:07:12 > 0:07:15He's setting his poached figs in a basic custard with a twist.
0:07:15 > 0:07:17I love an orange custard, but
0:07:17 > 0:07:20cos it had to be special I thought I'd put some poached figs in it.
0:07:20 > 0:07:22Orange and fig together should work quite well.
0:07:22 > 0:07:25The orange coming through should be nice and sharp,
0:07:25 > 0:07:29and those figs should be beautiful when you put a knife through them.
0:07:29 > 0:07:31I hope they are. They taste nice at home.
0:07:31 > 0:07:33- Good luck.- Thank you.
0:07:33 > 0:07:35Chetna is going one step further than everyone else,
0:07:35 > 0:07:38by adding fruit and rice to her mix.
0:07:38 > 0:07:40We have a pudding in India which is called kheer
0:07:40 > 0:07:42and it's made in milk and rice.
0:07:42 > 0:07:45And usually in the summer season you eat mango with it,
0:07:45 > 0:07:47so I've thought I'll try and mix it together.
0:07:47 > 0:07:50Chetna's kheer-inspired custard tart
0:07:50 > 0:07:52is topped with fresh mangoes and raspberries.
0:07:52 > 0:07:56She's paying close attention to balancing her flavours.
0:07:56 > 0:07:59It's not an extremely sweet tart, it's just mildly sweet
0:07:59 > 0:08:01so I'm going to make the rice slightly sweet
0:08:01 > 0:08:04and have the custard on top of it.
0:08:08 > 0:08:12The downside with it is because it's dark in colour,
0:08:12 > 0:08:15if you start adding extra flour you'll alter the colour of it.
0:08:15 > 0:08:18So I'm not using any flour at all to roll it out.
0:08:18 > 0:08:21You don't want the pastry too thin because
0:08:21 > 0:08:23it can spring holes and leak but
0:08:23 > 0:08:26at the same time you do want thin pastry because...
0:08:26 > 0:08:28I dunno - thinner the better, really.
0:08:28 > 0:08:30It's just sticking a lot and I'm having to roll it again
0:08:30 > 0:08:33which is a nightmare because it makes it a bit tougher.
0:08:33 > 0:08:36I'm having to add a bit more flour which I don't want to do, but...
0:08:36 > 0:08:38we'll get it in there.
0:08:38 > 0:08:40I've decided to use clingfilm,
0:08:40 > 0:08:42because you can get the pastry really thin and kind of
0:08:42 > 0:08:45pick up the whole sheet like that, and then...
0:08:46 > 0:08:48Not making this look easy.
0:08:51 > 0:08:52..roll it over like that.
0:09:05 > 0:09:07Sort it out while it's in there.
0:09:07 > 0:09:10Because it's too... I'm working it way too much.
0:09:10 > 0:09:13And I'll just patch it up at the sides.
0:09:15 > 0:09:18At the moment I'm just lining my tart tin.
0:09:18 > 0:09:21I've got it as thin as I dare,
0:09:21 > 0:09:26and I'm just going to blind bake the pastry case.
0:09:26 > 0:09:28When you blind bake pastry,
0:09:28 > 0:09:30what happens is the fat sets, the pastry cooks,
0:09:30 > 0:09:32and then when you pour your liquid in,
0:09:32 > 0:09:34it's already got a solid base to sit in
0:09:34 > 0:09:38otherwise it'd all just go really soggy and messy.
0:09:39 > 0:09:42Blind baking the pastry is essential,
0:09:42 > 0:09:44and SHOULD stop any leaks.
0:09:48 > 0:09:50BEEP
0:09:53 > 0:09:55Oh, this is my worst bit.
0:09:55 > 0:09:59I feel so nervous today. I don't really know why.
0:10:01 > 0:10:03Are you a pie or a tart?
0:10:03 > 0:10:06- Oh, a tart.- Yeah. I'm a tart as well.
0:10:06 > 0:10:07- I am too.- Yeah.
0:10:07 > 0:10:09Look at our hairdos.
0:10:09 > 0:10:11I think we've got slightly tart hairdos today.
0:10:15 > 0:10:18OK, bakers, that's one hour remaining. You can't keep a tart waiting.
0:10:18 > 0:10:20Time is money, time is money. Come on!
0:10:24 > 0:10:28- You OK? - Yes, I just hate making pastry...
0:10:28 > 0:10:29Oh, yours looks really good!
0:10:31 > 0:10:35The next tricky thing is I've got to trim the pastry.
0:10:35 > 0:10:38So I have to literally carve away at it.
0:10:38 > 0:10:40To achieve a perfect finish,
0:10:40 > 0:10:43the edges of the pastry case need to be delicately trimmed
0:10:43 > 0:10:44while still hot.
0:10:44 > 0:10:47- You pleased with that?- Yeah, it's come out neat, hasn't it?
0:10:47 > 0:10:49- Hasn't it?- Yeah it's really neat.
0:10:51 > 0:10:53Yeah, the key to making a good tart I suppose is
0:10:53 > 0:10:55making a nice job of the pastry, you know.
0:10:55 > 0:10:58I'm just making sure it's all clear of the edge,
0:10:58 > 0:11:02so it's got a nice clear edge when I take it out of the case.
0:11:06 > 0:11:08A steady hand is vital,
0:11:08 > 0:11:11as the custard is poured into the pastry cases.
0:11:11 > 0:11:13Any overspill could be disastrous.
0:11:13 > 0:11:15TIMER BEEPS
0:11:19 > 0:11:21Shush!
0:11:30 > 0:11:32If you kind of carry it from here full and put it in
0:11:32 > 0:11:34it's a recipe for disaster, so
0:11:34 > 0:11:36fill it halfway, put it in the oven,
0:11:36 > 0:11:38fill the rest in the oven door.
0:11:40 > 0:11:42Whoa...
0:11:42 > 0:11:45Well done, well done. Don't slip it over!
0:11:47 > 0:11:48Oh...
0:11:48 > 0:11:51Bit of a spill, but...hopefully that'll dribble out.
0:11:54 > 0:11:58Nothing to do but wait now, innit? Might taste a bit of custard.
0:12:06 > 0:12:08Right, bakers, I know you're all pie-eyed by this stage
0:12:08 > 0:12:11but you still have half an hour left.
0:12:16 > 0:12:19The real challenge is knowing when to take the tarts out.
0:12:45 > 0:12:48I think it's got a wobble. Hopefully it has.
0:12:54 > 0:12:57It's still got a little bit of a tremble. Which is what I want.
0:12:57 > 0:12:59Looks pretty good to me.
0:13:01 > 0:13:04It's the moment of truth, I'm just going to take it out of the case.
0:13:07 > 0:13:10How does he do it? Every time.
0:13:10 > 0:13:12OK, bakers, that's five minutes!
0:13:16 > 0:13:18I'm going to turn it up a bit.
0:13:18 > 0:13:22I knew it was going to be... Yeah, it was going to be tight.
0:13:23 > 0:13:25It's not as set as I would like, but
0:13:25 > 0:13:27I think I'm going to need to get it out now.
0:13:36 > 0:13:39Well, some custard did escape, didn't it?
0:13:43 > 0:13:46Come on, metal base. Come on!
0:13:48 > 0:13:50- Can't get it out.- Can I help you?
0:13:50 > 0:13:53- It's just about to fall off, move it that way a bit.- Is it?
0:13:53 > 0:13:55OK. I reckon it's going to come off now.
0:13:58 > 0:14:00No. No, no...
0:14:00 > 0:14:03Ooh... This side's nearly off. Oh, no!
0:14:03 > 0:14:05It's OK...
0:14:05 > 0:14:07Well done!
0:14:12 > 0:14:16Icing sugar gives it a nice finish.
0:14:17 > 0:14:19Right, has to come out... Oh, no, that's fine.
0:14:23 > 0:14:25Oh, phew!
0:14:39 > 0:14:40Pastry, over!
0:14:40 > 0:14:41I like it short.
0:14:41 > 0:14:43SHE SIGHS
0:14:49 > 0:14:52The bakers won't know if they've succeeded
0:14:52 > 0:14:55until Paul and Mary cut into their tarts.
0:15:06 > 0:15:09Erm... I think it looks a mess, if I'm honest.
0:15:09 > 0:15:12A tarte au citron should be clean, sharp and very neat.
0:15:17 > 0:15:19It is just baked. It could have done with a little bit more.
0:15:19 > 0:15:21The flavour is fantastic -
0:15:21 > 0:15:23but I think overall the presentation is not good.
0:15:23 > 0:15:27Considering that you had all that time to make one mix and a pastry,
0:15:27 > 0:15:30I expected something a little bit better.
0:15:36 > 0:15:39Nancy, it looks totally original. Very attractive.
0:15:39 > 0:15:41I like the idea that it's shallow,
0:15:41 > 0:15:44because I know that Paul was a bit worried about
0:15:44 > 0:15:46not all the filling getting in.
0:15:49 > 0:15:51- I like that, Nancy. - SHE LAUGHS
0:15:51 > 0:15:54- I think the whole thing, it works. It's very good.- Thank you very much.
0:16:04 > 0:16:07I think you could have cooked your rice a bit longer.
0:16:07 > 0:16:10- Oh.- I think the pastry is excellent, the look of it looks good,
0:16:10 > 0:16:13but I think you missed it on the flavours. For the first time,
0:16:13 > 0:16:15you've missed it on the flavours.
0:16:20 > 0:16:23Right. Are we going to get that rhubarb coming through?
0:16:23 > 0:16:27It's in the bottom and on the top.
0:16:28 > 0:16:31It's custard. It's almost, your taste buds are picking up
0:16:31 > 0:16:34the tang from the rhubarb but not the flavour.
0:16:34 > 0:16:37But it's lovely pastry, beautiful decoration
0:16:37 > 0:16:39- and a well flavoured custard. - Thank you.
0:16:42 > 0:16:44We've had a little bit of...
0:16:44 > 0:16:46Was that leakage, or going on the way to the oven?
0:16:46 > 0:16:48That was me being a clumsy lad.
0:16:48 > 0:16:50As I put it in, I knocked it...
0:16:50 > 0:16:54- But you've got a steady hand. You've shown us in the past.- Usually!
0:16:57 > 0:17:00- I was really looking forward to tasting the orange.- Mmm.
0:17:00 > 0:17:04- Very little orange comes through. It's a shame.- Oh, well.
0:17:04 > 0:17:07- Thank you very much.- Thank you.
0:17:14 > 0:17:16The first thing you look at it,
0:17:16 > 0:17:19it needs a shine, a lovely glaze of some sort.
0:17:19 > 0:17:21There's a lot of moisture there, isn't there,
0:17:21 > 0:17:24- a lot of wetness, coming through from those apricots.- Yes.
0:17:26 > 0:17:29Looks as though that pastry is not quite done underneath.
0:17:29 > 0:17:31I think the consistency, looking at it,
0:17:31 > 0:17:32should be a little bit firmer.
0:17:32 > 0:17:36- I'm not convinced about the flavour. - Oh, OK.
0:17:36 > 0:17:39- It's quite tart, apricot.- OK. - For me in the custard.
0:17:39 > 0:17:42- Thank you very much, Martha. - Thank you.
0:17:52 > 0:17:54The pastry from here looks perfect.
0:17:54 > 0:17:57Very thin, a perfect colour.
0:17:57 > 0:18:01The custard has got a lovely shine. Perfect set.
0:18:01 > 0:18:04Nice and thin, the pastry as well, sides and bottom.
0:18:04 > 0:18:06OK, thank you.
0:18:08 > 0:18:11You've got the sharpness coming through,
0:18:11 > 0:18:14all the citrus fruits coming through really well.
0:18:14 > 0:18:16Very difficult to critique, actually. But thank you.
0:18:16 > 0:18:19- Thank you very much, guys. - Thank you.
0:18:21 > 0:18:22I guess it's just hard when you spend
0:18:22 > 0:18:24two and a half hours making something
0:18:24 > 0:18:28for them to kind of hate it. It's quite...quite hard.
0:18:28 > 0:18:31And it hasn't happened to me yet, so...
0:18:31 > 0:18:33I had a really good round there, I think,
0:18:33 > 0:18:35so erm... yeah, I'm totally delighted.
0:18:35 > 0:18:38Paul said he couldn't critique it, he couldn't find a fault with it,
0:18:38 > 0:18:40and... I mean, that's just fantastic.
0:18:40 > 0:18:43Paul said that this is the first time
0:18:43 > 0:18:44I missed on my flavours.
0:18:44 > 0:18:47But I thought, just to get a hint of everything -
0:18:47 > 0:18:50I should have just gone... bang, you know.
0:18:50 > 0:18:52It went marvellously well,
0:18:52 > 0:18:54so yeah, I'm really pleased. Relieved.
0:18:56 > 0:18:58When you're planning a wedding you might think,
0:18:58 > 0:19:00big white meringue dress - tick.
0:19:00 > 0:19:03Live salsa band - tick.
0:19:03 > 0:19:06Cake to break over the bride's head...what?
0:19:06 > 0:19:10I tell you what, brides have it very easy these days compared to days of yore.
0:19:10 > 0:19:15An edible centrepiece is a long established ritual on the tables of wedding feasts.
0:19:15 > 0:19:19But rather than the cutting of a tiered white cake that we know today,
0:19:19 > 0:19:22past traditions were a little more unusual.
0:19:22 > 0:19:25For some time it was customary for the groom to break a bride cake
0:19:25 > 0:19:28over his beloved's head for good luck.
0:19:28 > 0:19:31Another alleged ritual was for a couple to kiss
0:19:31 > 0:19:33over a pile of scones and biscuits.
0:19:33 > 0:19:37But perhaps the most intriguing was the 17th century bride pie.
0:19:37 > 0:19:40Everyone's familiar with wedding cakes, or bride cakes,
0:19:40 > 0:19:43as they were called, and they've been around for a very long time,
0:19:43 > 0:19:49but we also used to have the savoury elements in the bridal feast - pies.
0:19:49 > 0:19:52If you look some of the ingredients up, they're nearly all aphrodisiacs.
0:19:52 > 0:19:56So good for bridal chamber activity and hopefully children to come.
0:19:56 > 0:19:58Exactly.
0:19:58 > 0:20:02Amongst sweet and savoury ingredients, arguably the most potent
0:20:02 > 0:20:06to encourage a fertile wedding night was lamb testicles.
0:20:06 > 0:20:12There's a real whiff of locker room about this, isn't there?
0:20:12 > 0:20:15I think there is, but there are other ingredients too.
0:20:15 > 0:20:19We've got sweetbreads, ox cheek, or ox pallet, and the most powerful
0:20:19 > 0:20:23aphrodisiac of the Renaissance period, globe artichokes.
0:20:23 > 0:20:26There is something about the look of this which is not...
0:20:26 > 0:20:31- Does it remind you a little bit of something else?- Not dissimilar.- Yes!
0:20:31 > 0:20:34This is a bride pie for the top layer of society.
0:20:34 > 0:20:38It's made to a recipe from one of the great English cookery authors
0:20:38 > 0:20:42of the 17th century, a man called Robert May.
0:20:42 > 0:20:44Oh, lord, hang on. What's this?
0:20:44 > 0:20:49Some of the later recipes tell you to put the glass ring in
0:20:49 > 0:20:55and the person who finds it is likely to be the next one to be wed.
0:20:55 > 0:20:57It's rather like the bridal bouquet being thrown now.
0:20:57 > 0:21:01But, Ivan, I think we've been through something quite special together,
0:21:01 > 0:21:04what with all the aphrodisiacs, so really I have to make it official.
0:21:04 > 0:21:06Will you marry me? Doesn't quite fit there.
0:21:06 > 0:21:09- Just a minute, I haven't said "I will" yet!- Oh, yes, sorry!
0:21:18 > 0:21:21- SUE:- The bakers were able to practise making their first pastry dish
0:21:21 > 0:21:25at home, but they have no idea what's coming next.
0:21:27 > 0:21:32Bakers, time for the dreaded fiendish technical challenge.
0:21:32 > 0:21:36Now this week, it is one of Paul's recipes.
0:21:36 > 0:21:40Paul, if you could leave the tent before you say something we regret.
0:21:40 > 0:21:42Off you go now, Paul. And Mary.
0:21:42 > 0:21:45Now, this is the deal, bakers.
0:21:45 > 0:21:48Mary and Paul, please, would like you to make...
0:21:48 > 0:21:50mini pear pies.
0:21:50 > 0:21:53Now, they are made with a perfectly poached pear
0:21:53 > 0:21:57surrounded by spirals of rough puff pastry
0:21:57 > 0:21:59and baked until golden brown.
0:21:59 > 0:22:02You've got two hours to do this, so...
0:22:02 > 0:22:04- On your marks...- Get set... - Bake!
0:22:10 > 0:22:15I have absolutely not a clue what we are doing.
0:22:15 > 0:22:20I have never made a mini pear pie. I've never even poached a pear.
0:22:21 > 0:22:23It seems quite straightforward,
0:22:23 > 0:22:26although I've never seen this recipe before.
0:22:26 > 0:22:28But I shall bash along with it.
0:22:32 > 0:22:33- PAUL:- There they are, Mary!
0:22:33 > 0:22:35Gosh, they look quite something.
0:22:35 > 0:22:38Why did you choose pear pies for a challenge?
0:22:38 > 0:22:41I think it's a great challenge to check their timing.
0:22:41 > 0:22:44First of all they've got to make a cheat's puff pastry,
0:22:44 > 0:22:49but the other angle is they've got to poach a pear, and bake it,
0:22:49 > 0:22:51so the tricky thing is trying to cool the pear
0:22:51 > 0:22:53and trying to chill the dough.
0:22:53 > 0:22:56If the pear's too hot, the pastry will just simply fall off.
0:22:56 > 0:22:58And this is just perfection.
0:22:58 > 0:23:01Both the pear and the pastry are perfectly cooked.
0:23:01 > 0:23:04It's a very difficult challenge but we're here to test them.
0:23:08 > 0:23:10I'm just reading the pastry ingredients,
0:23:10 > 0:23:12making sure I've got everything.
0:23:12 > 0:23:15And it says combine all the ingredients to make a quick
0:23:15 > 0:23:18puff pastry, so that's what I'm going to do.
0:23:18 > 0:23:21We're trying to make a quick rough puff, which basically involves
0:23:21 > 0:23:24knocking up a bit of dough and folding some fat into it.
0:23:24 > 0:23:27I've literally never heard of this pudding, so I'll be flying blind.
0:23:27 > 0:23:30It'll be a nice voyage of discovery for me today.
0:23:40 > 0:23:42This is ready, I'm going to roll it out.
0:23:48 > 0:23:52I'm just going to dot the fat into it and then start folding it.
0:23:52 > 0:23:58The fat has to stay in big chunks so that then we get some flakes.
0:23:58 > 0:24:00Something scientific probably happens to it.
0:24:00 > 0:24:04If they're too heavy-handed with the dough at this stage,
0:24:04 > 0:24:08the fat could melt and the pastry won't achieve distinctive layers.
0:24:13 > 0:24:18Fold the top third up, bottom third...no.
0:24:18 > 0:24:22Top third down and then the bottom third up and over the top third.
0:24:22 > 0:24:26Turn 90 degrees, which I've just done,
0:24:26 > 0:24:31and then roll out again and then repeat the fold and roll.
0:24:31 > 0:24:34I feel a bit under pressure that I need to do well in this
0:24:34 > 0:24:36because this morning wasn't brilliant, to say the least.
0:24:36 > 0:24:39You have to chill it because the butter
0:24:39 > 0:24:41and the lard start melting cos you're handling it, and you want
0:24:41 > 0:24:45the butter and lard to stay intact and be like a marbled effect.
0:24:45 > 0:24:47So by chilling it they go hard again,
0:24:47 > 0:24:52so when you roll and fold they don't just vanish into the dough.
0:24:52 > 0:24:55They need to repeat this process twice more before the pastry
0:24:55 > 0:24:56is ready to be baked.
0:24:56 > 0:24:59Right, mine's on the bottom layer of the fridge.
0:24:59 > 0:25:01- OK, mine's middle, hers is top. - Awesome.
0:25:01 > 0:25:02Prepping the pears.
0:25:02 > 0:25:05All it says is to prep the pears and make the poaching syrup.
0:25:05 > 0:25:07So I'm going to do that.
0:25:10 > 0:25:13The poaching syrup is a mixture of white wine, sugar,
0:25:13 > 0:25:15orange zest and cinnamon.
0:25:15 > 0:25:18I've got the pastry chilling in the fridge. I'm halfway through peeling
0:25:18 > 0:25:24the pears. I'm just getting the poaching liquid on to heat up now.
0:25:26 > 0:25:30I have poached pears once, that was absolutely years ago.
0:25:30 > 0:25:32If the pears are poached for too long, they'll collapse
0:25:32 > 0:25:34when wrapped in pastry.
0:25:34 > 0:25:35I don't want them completely soft
0:25:35 > 0:25:38because they're going to cook a little bit more in the oven,
0:25:38 > 0:25:43but I want them so you don't want to cut into them and to be hard.
0:25:45 > 0:25:48Not quite sure how long they take but once they're soft,
0:25:48 > 0:25:50that'll be a good indication they're done.
0:25:54 > 0:25:56Too sweet for me.
0:25:56 > 0:25:58I won't be drinking that.
0:26:00 > 0:26:04Bakers, you've got an hour till we want to see Paul's mini pear pies
0:26:04 > 0:26:06out on your benches.
0:26:07 > 0:26:09I'm ready to go into the fridge, get my pastry out
0:26:09 > 0:26:11and give it a roll and put it back in again.
0:26:18 > 0:26:21There is an element of repetition in this
0:26:21 > 0:26:24but it's mixed with the fear of hoping I don't ruin my pears.
0:26:35 > 0:26:39I don't really know when my pears are done, so...
0:26:39 > 0:26:42I know it's not allowed but I'm looking at other people.
0:26:42 > 0:26:45- Think they're done. - Are they nice and soft? Your pears?
0:26:45 > 0:26:47That's a good question, let's test.
0:26:47 > 0:26:49I've got a nice pear, Luis.
0:26:50 > 0:26:52Are they soft enough?
0:26:52 > 0:26:55I think so. What's the worst that could happen?
0:26:55 > 0:26:57Well...you don't get through to next week?
0:26:57 > 0:26:59Yeah. Put them back in.
0:26:59 > 0:27:02I'm joking, I'm joking.
0:27:02 > 0:27:03I might take them out now.
0:27:06 > 0:27:10The big challenge is to successfully wrap the pears.
0:27:10 > 0:27:12The bakers need to judge the perfect moment -
0:27:12 > 0:27:16if the pears are too hot, the pastry will slip off mid-bake.
0:27:16 > 0:27:18I've just put the pears in the fridge,
0:27:18 > 0:27:21because I think they need to be cold before you put the pastry on them
0:27:21 > 0:27:23because otherwise I think they're going to be really hot
0:27:23 > 0:27:26and the pastry will just melt, and that will not be very good.
0:27:26 > 0:27:29And they've only got 40 minutes to go.
0:27:29 > 0:27:32It's the last folding, because it still needs to rest again,
0:27:32 > 0:27:36then come out and then roll it and then cut thinly
0:27:36 > 0:27:41and then put it on the pears and then...bake!
0:27:45 > 0:27:47Very large, long rectangle, right.
0:27:49 > 0:27:53It says in the recipe to roll it no thicker than five millimetres.
0:27:53 > 0:27:55I think I'm slightly thinner.
0:27:55 > 0:27:57Half an hour left.
0:27:57 > 0:28:00With an ideal bake time of 25 minutes, and none of the pears
0:28:00 > 0:28:04yet wrapped, all of the bakers are cutting it fine.
0:28:04 > 0:28:06Very concerned about time.
0:28:06 > 0:28:10How are we supposed to cut these strips in this time?
0:28:10 > 0:28:13The pears need to be coated in a thin layer of poaching syrup
0:28:13 > 0:28:15to help the pastry stay firmly in place.
0:28:18 > 0:28:22"Starting from the bottom, wrap the pastry strips round each one."
0:28:22 > 0:28:24Give that a try. One way or another.
0:28:30 > 0:28:34Argh! Come on, come on, come on.
0:28:34 > 0:28:37I think this has to be up there with one of the strangest things
0:28:37 > 0:28:39I've ever done.
0:28:39 > 0:28:41It's like mummifying a pear.
0:28:45 > 0:28:48This pastry is extremely thick,
0:28:48 > 0:28:50possibly even too thick.
0:28:50 > 0:28:52Considering I have no idea what they're meant to look like,
0:28:52 > 0:28:54I'm not too unhappy with how they look.
0:28:54 > 0:28:58I'm going to put three in and then the other three join them
0:28:58 > 0:29:00when they are made, because I prefer to have three cooked
0:29:00 > 0:29:03than none cooked. Right, in these three go.
0:29:04 > 0:29:07Come on, pears, at least three of you can bake.
0:29:07 > 0:29:08I'm going to put the temperature up.
0:29:08 > 0:29:10OK, bakers, 15 minutes!
0:29:10 > 0:29:14On the only challenge where if it goes pear-shaped, it's going right.
0:29:14 > 0:29:17Really, really, really pushed for time.
0:29:17 > 0:29:19I thought they would take 20 minutes.
0:29:19 > 0:29:22Now, because I haven't got that long, I'm going to say 15!
0:29:22 > 0:29:23Whack up the oven.
0:29:40 > 0:29:42Hopefully they won't need long
0:29:42 > 0:29:45because they ain't going to get long.
0:29:51 > 0:29:53No way they're going to be done in time.
0:29:53 > 0:29:56Let's get that heat up. Well, I think they need about
0:29:56 > 0:29:5920 minutes in the oven, but we've only got ten minutes left.
0:30:00 > 0:30:03It's beginning to catch colour, just beginning to.
0:30:03 > 0:30:06There's one at the back that I think looks really good.
0:30:06 > 0:30:09I'm going to put that one right under their nose.
0:30:09 > 0:30:13I'm not really impressed with these but they might be all right.
0:30:19 > 0:30:22Mine's all gone to pot anyway, all mine have fallen off.
0:30:22 > 0:30:24Oh.
0:30:26 > 0:30:30OK, bakers, you've got one minute left before Paul turns up!
0:30:30 > 0:30:31One minute!
0:30:36 > 0:30:39I think I'm going to get them out now.
0:30:41 > 0:30:42They've got a good colour on them.
0:31:01 > 0:31:04OK, puff pear pie purveyors,
0:31:04 > 0:31:07this challenge is now over.
0:31:07 > 0:31:09Please leave your pears
0:31:09 > 0:31:12and bring them up and put them behind your photo, please.
0:31:16 > 0:31:20Mary and Paul are looking for perfectly poached pears,
0:31:20 > 0:31:24well wrapped, in a thin golden brown pastry.
0:31:30 > 0:31:33Right, shall we have a look at this one?
0:31:33 > 0:31:35What we're looking for is thin strips to go round.
0:31:35 > 0:31:37These look like thinnish strips.
0:31:37 > 0:31:39And it has held together.
0:31:44 > 0:31:47The pear's poached lovely, the pastry's got a bit of crunch
0:31:47 > 0:31:49on the outside but it's just raw on the inside, isn't it?
0:31:49 > 0:31:51It just hasn't been in there long enough.
0:31:51 > 0:31:56Moving onto this...mess, pastry was too thick going on.
0:31:56 > 0:31:58Probably you put it on when it was too hot
0:31:58 > 0:32:00and the whole thing concertinaed down into a mess.
0:32:00 > 0:32:02Pear's not quite done.
0:32:02 > 0:32:06Pear's not... No, it isn't poached properly either.
0:32:06 > 0:32:10We have got some thinner sheets going round there
0:32:10 > 0:32:12but just not long enough in the oven.
0:32:12 > 0:32:14This isn't too bad, actually.
0:32:14 > 0:32:17Nice colour, nice swirls going up
0:32:17 > 0:32:20and actually they've got a bit of flake on there as well.
0:32:20 > 0:32:22This one's got a bit of colour.
0:32:22 > 0:32:26And it's sort of got the swirls round it. Slipped a bit at the top.
0:32:26 > 0:32:30I think the pear could have done with a bit longer, don't you, Mary?
0:32:30 > 0:32:32It's acceptable.
0:32:32 > 0:32:35This one's got a nice spiral on, it's covering all the pear.
0:32:35 > 0:32:37Probably needed a little bit longer in the oven
0:32:37 > 0:32:39looking at the colour here. This one looks good.
0:32:39 > 0:32:40Nice strong colour.
0:32:43 > 0:32:45Good with flavour. It's nice.
0:32:45 > 0:32:49The pears are done. When you look at it, it's a gorgeous
0:32:49 > 0:32:51golden brown colour.
0:32:51 > 0:32:53- This one shows that it can be done. - Yeah.
0:32:55 > 0:32:59But which bake went the least, or the most, pear-shaped?
0:33:00 > 0:33:04Seventh place is this one. Richard.
0:33:04 > 0:33:06What a shocker, eh?
0:33:06 > 0:33:09Absolutely. Now, obviously, I think the pastry was too thick.
0:33:09 > 0:33:11You put it on too warm.
0:33:11 > 0:33:14But the poaching of the pear was...was under-done!
0:33:14 > 0:33:16- I think I got a full house, didn't I?- Yeah, you did.
0:33:16 > 0:33:21And in sixth place, this one. It's not quite cooked.
0:33:21 > 0:33:24MEL: Norman takes fifth place, and Nancy fourth.
0:33:24 > 0:33:27Number three is this one. Not bad, Kate.
0:33:27 > 0:33:29Nice colour on this as well.
0:33:29 > 0:33:31And in second place...
0:33:31 > 0:33:35- You've got a good bake and a well flavoured pear.- Thank you.
0:33:35 > 0:33:39Obviously in first place, is this one. Well done, Martha.
0:33:41 > 0:33:45The pastry was nice and thin, the pear was poached well.
0:33:45 > 0:33:48The whole thing together, that's what you needed to do.
0:33:48 > 0:33:50I feel amazing coming first!
0:33:50 > 0:33:53This morning I was like weepy Martha who made a rubbish custard tart,
0:33:53 > 0:33:57and now I've completely forgotten about that and it's just amazing.
0:33:57 > 0:33:58Awful! What an awful task!
0:33:58 > 0:34:01I'll never wrap a piece of fruit in pastry again,
0:34:01 > 0:34:03I'll be honest with you. Hated it.
0:34:03 > 0:34:06I think that was as bad as it could possibly have gone.
0:34:06 > 0:34:08I think I would have probably done better
0:34:08 > 0:34:10had I set the tent on fire, to be honest.
0:34:16 > 0:34:19So, Paul and Mary, we're halfway through Bake Off now.
0:34:19 > 0:34:21At this point,
0:34:21 > 0:34:24surely there's some indication as to who is doing really well.
0:34:24 > 0:34:26I think Luis has to be up there.
0:34:26 > 0:34:28I think his first tart was very good,
0:34:28 > 0:34:31although his technical wasn't particularly good.
0:34:31 > 0:34:34And Nancy, the chocolate tart she made,
0:34:34 > 0:34:37so flavoursome and a very polished finish.
0:34:37 > 0:34:39I think Kate is being particularly good as well.
0:34:39 > 0:34:42Her rhubarb didn't come through, but the custard was good
0:34:42 > 0:34:45and the bake was good and she was third in the technical.
0:34:45 > 0:34:47So if we look at the other end of the spectrum
0:34:47 > 0:34:48and those who haven't done so well.
0:34:48 > 0:34:52I wasn't convinced that Martha's Signature Bake was that good.
0:34:52 > 0:34:54But she came first in the technical.
0:34:54 > 0:34:57I think that Norman is in a difficult position.
0:34:57 > 0:35:00He was doing a tarte au citron.
0:35:00 > 0:35:05Although the flavour was very good, the actual finish was not good.
0:35:05 > 0:35:07The one that surprised me this week is Richard.
0:35:07 > 0:35:12Bottom of the technical and sort of for me mid-station on his Signature.
0:35:12 > 0:35:14- OK, well, all to play for? - They've got a big day today.
0:35:14 > 0:35:17- Have they? What they up to? - They've got a very big day.- Oh!
0:35:24 > 0:35:27Hello, bakers, and welcome to your pie Showstopper.
0:35:27 > 0:35:31Now, Paul and Mary asked you to make a pie with tiers.
0:35:31 > 0:35:34Doesn't mean there's sadness involved in the making of it,
0:35:34 > 0:35:35just layers.
0:35:35 > 0:35:37And, unlike Mel and myself on a night out,
0:35:37 > 0:35:40they must be able to support themselves.
0:35:40 > 0:35:43Now, these pies can be sweet or savoury,
0:35:43 > 0:35:47that's completely up to you. You can use any pastry you desire.
0:35:47 > 0:35:51Four and a half hours to do your three-tiered pie. On your marks...
0:35:51 > 0:35:52- Get set...- Bake!
0:35:59 > 0:36:01Right...spoon.
0:36:03 > 0:36:06We've asked for a three-tiered pie minimum - could be more tiers.
0:36:06 > 0:36:08The pastry is all-important.
0:36:08 > 0:36:12They've got to choose a good strong pastry to hold the filling
0:36:12 > 0:36:16and that will support the other tiers.
0:36:20 > 0:36:21- PAUL:- This is a pie challenge.
0:36:21 > 0:36:24The choice of fillings and flavours is entirely up to them.
0:36:24 > 0:36:28But theme it, have a reason so they all link together,
0:36:28 > 0:36:29that'll be the key thing.
0:36:29 > 0:36:31They've got to really think about this challenge.
0:36:31 > 0:36:33Trying to be really tidy today
0:36:33 > 0:36:36because there's so much stuff on my bench.
0:36:36 > 0:36:38- Hello, Luis. - Morning. You all right?
0:36:38 > 0:36:40Tell us your pies, please.
0:36:40 > 0:36:44OK, I am making, I call it the Four Fruity Seasons Tower.
0:36:44 > 0:36:46And each one represents a different season.
0:36:46 > 0:36:49What it is at a glance, they look like fruit pies,
0:36:49 > 0:36:51because the tops are all fruit filled,
0:36:51 > 0:36:53but inside they're actually different meats.
0:36:53 > 0:36:56Luis's Fruity Season Pies will all be wrapped up in
0:36:56 > 0:36:59plain hot water crust pastry and split over four tiers.
0:36:59 > 0:37:02Luis, you know you only have to make three tiers, m'love.
0:37:02 > 0:37:04You've made this quite hard for yourself.
0:37:04 > 0:37:06Well, the top one is only tiny.
0:37:06 > 0:37:09It was minimum of three tiers, and knowing you,
0:37:09 > 0:37:11you like to go to the extra mile.
0:37:11 > 0:37:14I do, but I have kept them a bit smaller than normal.
0:37:14 > 0:37:17I'm making my hot water crust pastry,
0:37:17 > 0:37:21and I'm going to have to go in with my hands straightaway.
0:37:21 > 0:37:23Even though it's quite hot.
0:37:23 > 0:37:24Like Luis,
0:37:24 > 0:37:27Kate, Richard and Martha are making all of their pies
0:37:27 > 0:37:28with hot water crust pastry.
0:37:28 > 0:37:32I'm using hot water crust pastry because it is just strong.
0:37:32 > 0:37:34You can probably build a house out of it, to be honest.
0:37:35 > 0:37:37I'm just going to knead it a bit more.
0:37:37 > 0:37:41I love a hot water crust pastry, it's such a nice thing to work with.
0:37:41 > 0:37:43But if it's too hot it kind of drops in the pan,
0:37:43 > 0:37:46but if it's too cold it breaks and can be brittle.
0:37:46 > 0:37:50Kate will fill all three of her hot water crust pies with pork,
0:37:50 > 0:37:52and they'll be individually flavoured with a rhubarb,
0:37:52 > 0:37:54prune and apple coulis.
0:37:54 > 0:37:57I'm sticking to one kind of pastry. I think it looks nice
0:37:57 > 0:38:00and I do make them a bit at home, but they take a long time to cook.
0:38:00 > 0:38:05So I need to get the pastry done really quickly.
0:38:05 > 0:38:07- Morning, Martha.- Hello. - Hello, Martha.
0:38:07 > 0:38:10So what have you chosen for your three-tiered pie? Have you got a theme?
0:38:10 > 0:38:13Yeah, I'm making like, a three little pigs themed pie.
0:38:13 > 0:38:14And here we are!
0:38:16 > 0:38:19Martha's making a chorizo, pulled pork and traditional pork pie
0:38:19 > 0:38:23and is going the extra mile with her pastries.
0:38:23 > 0:38:26I love the idea that you're flavouring the hot water crust pastry -
0:38:26 > 0:38:28hopefully the colour should come through,
0:38:28 > 0:38:30but more the flavour as well.
0:38:30 > 0:38:34I'm looking forward to huffing and puffing, and blowing your pie in my direction.
0:38:38 > 0:38:40It's going straight...
0:38:40 > 0:38:41in my face.
0:38:41 > 0:38:46Chetna, Richard and Norman are pre-cooking their fillings before baking their pies in the oven.
0:38:46 > 0:38:50This can help stop moist fillings seeping into the pastry, making it soggy.
0:38:50 > 0:38:57I'm making three pies. One is a venison, haggis and spinach pie.
0:38:57 > 0:38:59The fish course is a haddock and cheese sauce,
0:38:59 > 0:39:04and the dessert's a raspberry and passion fruit meringue pie.
0:39:04 > 0:39:08Norman's dessert pie will be crowned with a lavender meringue,
0:39:08 > 0:39:10and sit on top his Pieful Tower.
0:39:10 > 0:39:15He's set himself the additional challenge of making three different types of pastry.
0:39:15 > 0:39:18I suppose I'm stretching myself a bit. I've been here long enough now
0:39:18 > 0:39:24to see how things work, and I'm going to aim a wee bit higher today, you know.
0:39:24 > 0:39:30- Hello, Richard.- Morning.- What have you decided to do?- I'm doing posh builder pies today.
0:39:30 > 0:39:35- Nice! Nice!- What's that then? Full English breakfast pie? Steak and chips pie?- With doughnuts?
0:39:35 > 0:39:39It's steak and ale pie, and chicken and mushroom.
0:39:39 > 0:39:41Richard's three hot water crust pies
0:39:41 > 0:39:44will also include something for pudding.
0:39:44 > 0:39:47There's going to be a pear and apple pie with a frangipane base on it as well.
0:39:47 > 0:39:50- What pastry are you using for that? - I'm using hot water crust for that one as well.
0:39:50 > 0:39:54Interesting. Never had a dessert inside a hot water crust pastry before.
0:39:54 > 0:39:57It stays nice and sweet, I'm cooking the pears down so they're almost caramelised.
0:39:57 > 0:40:00You're very brave, Richard, going back to the old pear.
0:40:00 > 0:40:03I know I've got to get back on the horse with pears.
0:40:03 > 0:40:06Good man - face your nemesis, come on. Exposure therapy.
0:40:07 > 0:40:10I'm just dividing up for the first two pies here.
0:40:10 > 0:40:14The bakers need to take extra care rolling their dough to the perfect thickness.
0:40:14 > 0:40:17Strong pastry is essential to stand up to moist fillings
0:40:17 > 0:40:20and support pies stacked on top of each other.
0:40:20 > 0:40:21That's not too bad.
0:40:31 > 0:40:34At the moment I'm just lining the first tin.
0:40:34 > 0:40:38With it being hot water crust it's pretty robust, so I always do it
0:40:38 > 0:40:42to about five or six mil thick, which is plenty to be honest, you
0:40:42 > 0:40:46don't want it too thick otherwise it's a bit white and gooey inside.
0:40:46 > 0:40:49So I'm just patching up any kind of thinner looking areas
0:40:49 > 0:40:52because I think once you've got all the fat bubbling away,
0:40:52 > 0:40:57the thin bits of pastry do tend to split, which will make it leak.
0:40:57 > 0:41:01Nancy's preparing her first pie, but to make life more difficult
0:41:01 > 0:41:04she's hand-raising it without using a tin.
0:41:04 > 0:41:06It's a bit awkward because I need three hands, really.
0:41:06 > 0:41:08Got to build the filling up
0:41:08 > 0:41:10and at the same time build the pastry up over the edge.
0:41:10 > 0:41:14Nancy is filling her hot water crust pie with chicken and gammon.
0:41:14 > 0:41:17She's also hand-raising her two sweet pies.
0:41:17 > 0:41:20- Hello, Nancy.- Morning. - What are your two?
0:41:20 > 0:41:22- I'm going to make a trio of apple pies.- Nice.
0:41:22 > 0:41:25I'm doing a hot water crust pastry for this with dried apple
0:41:25 > 0:41:29in the middle, then I'm going to do puff pastry galette
0:41:29 > 0:41:33with creamed apple filling, and then my top pie is a simple
0:41:33 > 0:41:37shortcrust one crust pie of blackberry and apples, and no tins.
0:41:37 > 0:41:38No tins?
0:41:38 > 0:41:40No tins on anything.
0:41:40 > 0:41:42You've got to be aware of fat bottoms on some of these pies.
0:41:42 > 0:41:45Nancy, they're like children. Raised by hand...
0:41:45 > 0:41:48- With fat bottoms.- And then supported...with fat bottoms.
0:41:51 > 0:41:54Chetna is also stretching herself, by making all of her pies
0:41:54 > 0:41:56from different pastries.
0:41:56 > 0:42:00I am making four different pies. This one's the hot water crust.
0:42:00 > 0:42:04It is a bit risky to do so many different pastries,
0:42:04 > 0:42:08but it's just a perfect mix of pastry and my flavours.
0:42:08 > 0:42:12Chetna's four fusion pies are themed around classic Indian dishes.
0:42:12 > 0:42:15There'll be made from a combination of hot water crust,
0:42:15 > 0:42:17shortcrust and flaky pastry.
0:42:17 > 0:42:20You've got an awful lot of spices,
0:42:20 > 0:42:23is this going to be hot pies or are they going to be aromatic?
0:42:23 > 0:42:25They're not going to be spicy hot
0:42:25 > 0:42:27but they're going to have lots of flavours in it.
0:42:27 > 0:42:29Your flavouring is always good.
0:42:29 > 0:42:32Except, I feel, for your Signature,
0:42:32 > 0:42:33so that...
0:42:35 > 0:42:38- You shaking there a bit, Chetna? - Yeah.
0:42:40 > 0:42:42Right, going in with the prune.
0:42:42 > 0:42:45With hot water crust pastry you don't have to blind bake,
0:42:45 > 0:42:48it's literally make your pastry, fill it,
0:42:48 > 0:42:51put your lid on, in the oven, there's no need to do anything else.
0:42:51 > 0:42:56The bakers must be careful not to over-fill their pastry cases.
0:42:56 > 0:42:59Too much filling and the pies might burst.
0:42:59 > 0:43:02I'm just flattening out the haggis to go in the bottom of the pie
0:43:02 > 0:43:04and the venison will rest on top of that.
0:43:04 > 0:43:07Normski. Would it be appropriate to quote some Robert Burns?
0:43:07 > 0:43:10Would you address the haggis?
0:43:10 > 0:43:14Fair fa' your honest, sonsie face, Great chieftain o the puddin'-race!
0:43:14 > 0:43:17Well are you worthy of a grace As long as my arm.
0:43:17 > 0:43:19I ken you're awful smelly but you'll soon be doon ma belly.
0:43:19 > 0:43:23There's a lot of verses to that but those are all the ones I know.
0:43:23 > 0:43:24I like that one, what was it?
0:43:24 > 0:43:27I know you're very smelly but you'll soon be in my belly?
0:43:27 > 0:43:28That's right! Spot on.
0:43:40 > 0:43:44It's an orangey colour anyway which is what it'll be when it's cooked,
0:43:44 > 0:43:46which can make it a bit harder to see when it's cooked.
0:43:46 > 0:43:49But I'm more scared of under-cooking than over-cooking here.
0:43:52 > 0:43:53Right, one in.
0:43:57 > 0:43:59Ooh, that's a tight squeeze!
0:44:03 > 0:44:04Ahhh. Two down.
0:44:07 > 0:44:11One part of my mind's telling me it's time for a cup of coffee.
0:44:12 > 0:44:15The other part's saying, time to get on with it.
0:44:17 > 0:44:20So two of my pies are in the oven, I'm doing four.
0:44:20 > 0:44:23Now I'm making the flaky, which is the fourth pie.
0:44:23 > 0:44:27I'm just making my second batch of hot water crust pastry.
0:44:27 > 0:44:29I've got two pies in the oven
0:44:29 > 0:44:32and now I'm just knocking up the final pie.
0:44:32 > 0:44:35"Knocking up." Lovingly crafting the final pie!
0:44:38 > 0:44:41It's for a sweet pie, sitting on the top
0:44:41 > 0:44:44and we'll pop this into the fridge until this pie comes out.
0:44:48 > 0:44:51I want a pencil, really. Richard, can I...? Thank you.
0:45:01 > 0:45:04OK, bakers, you've got one hour, so put a lid on it!
0:45:05 > 0:45:11I need another 15 minutes. Third in, one more to go.
0:45:18 > 0:45:21I'm just laying the sweet potato, I've got kind of like, pulled pork
0:45:21 > 0:45:24and then sweet potato layers going through the pie.
0:45:24 > 0:45:27I'm nearly there, I just need to get this in and can relax a bit.
0:45:27 > 0:45:30Relax? Then you've got to worry about them bursting...
0:45:30 > 0:45:33I just need to get this one in then I'm done.
0:45:36 > 0:45:37And we're going in.
0:45:42 > 0:45:44An hour till the end of the challenge,
0:45:44 > 0:45:48and I think it'll probably take an hour.
0:45:48 > 0:45:50Which one's that then?
0:45:50 > 0:45:53That's apple, pear and frangipane in the bottom,
0:45:53 > 0:45:56- hopefully the frangipane will have kept it...- That looks good.
0:45:56 > 0:46:01I worry there's so much in it that the frangipane might still be a little bit un-frangipaned.
0:46:01 > 0:46:05This is the Italian meringue for my top pie.
0:46:05 > 0:46:08And it's raspberry and passion fruit,
0:46:08 > 0:46:10so I'm hoping this will thicken up on time.
0:46:10 > 0:46:13The raspberry and sugar will set, but I've also got cornflour in it.
0:46:13 > 0:46:16That's sort of the belt and braces, if you like.
0:46:16 > 0:46:20Right, you bunch of pie-ro-maniacs. You've got 30 minutes left on the clock.
0:46:24 > 0:46:27That's it, they're all out.
0:46:27 > 0:46:30So just need them to cool a bit and I can start stacking them up.
0:46:34 > 0:46:36Not too bad, actually. Not too bad.
0:46:40 > 0:46:43Going to just pipe something onto my hand. This tastes of lavender!
0:46:43 > 0:46:45It does.
0:46:45 > 0:46:47It really tastes of lavender.
0:46:47 > 0:46:49I tell you what, I'm going to have a look,
0:46:49 > 0:46:51make sure this is cooked underneath.
0:46:51 > 0:46:52It should be.
0:46:52 > 0:46:54Yeah.
0:46:54 > 0:46:56Ooh.
0:46:59 > 0:47:01Oh, my goodness.
0:47:01 > 0:47:04- Martha, what's going... Ooh! - It's having a plumbing problem!
0:47:04 > 0:47:06We've got a little bit of weepage there.
0:47:06 > 0:47:08OK, so what is that leaking?
0:47:08 > 0:47:11It's leaking fat, which is gross.
0:47:11 > 0:47:13I think I might put it back in the oven to dry out.
0:47:13 > 0:47:17On the plus side at least you can work out exactly how much liquid's been lost.
0:47:21 > 0:47:25OK, ten minutes to get yourself out of hot water...crust.
0:47:26 > 0:47:27OK...
0:47:35 > 0:47:37Hey, check this out. Spirit level!
0:47:49 > 0:47:55Now...I don't think Paul Hollywood will be very impressed with this pie.
0:47:55 > 0:47:59Maybe if I can just take off the burnt bit...
0:47:59 > 0:48:02I just hope they won't moan about the colour.
0:48:02 > 0:48:03That's my only worry.
0:48:03 > 0:48:05Thing is it's such a big pie you've got to cook it through,
0:48:05 > 0:48:07so you're going to get a bit catching on the top.
0:48:07 > 0:48:09Are you worried about that?
0:48:09 > 0:48:10I am a little bit.
0:48:12 > 0:48:16If that stays up, without falling, I'll be amazed.
0:48:19 > 0:48:21When I practised, I think
0:48:21 > 0:48:24I must have made the bottom pie a little bit bigger.
0:48:47 > 0:48:48There we go.
0:48:48 > 0:48:51Sur-pies! You've got one minute left.
0:48:53 > 0:48:56Ooh, there it goes!
0:49:05 > 0:49:07Right, bakers, good news, time's run out.
0:49:07 > 0:49:10Give me a pie five, someone. Wahey!
0:49:17 > 0:49:19Yours looks amazing, Richard.
0:49:19 > 0:49:20It's burnt!
0:49:26 > 0:49:28It's judgement day for the pies.
0:49:37 > 0:49:39I do think they look good. Got a nice colour,
0:49:39 > 0:49:41nice height to it as well.
0:49:41 > 0:49:45Nice ridge, it drops down, it's the classic pork pie shape.
0:49:46 > 0:49:49It's a good bake, nice strong colour,
0:49:49 > 0:49:51you've got a lot of filling in there.
0:49:55 > 0:49:56Very good, yeah, very good.
0:49:56 > 0:49:59I like the texture, I like the flavour, too.
0:49:59 > 0:50:03Nice bake again, being consistent with the colour.
0:50:03 > 0:50:04So this is the prune one.
0:50:06 > 0:50:08It's a great looking pie, that.
0:50:08 > 0:50:10It's lovely, absolutely delicious.
0:50:10 > 0:50:14And the pastry, so crisp, it's really lovely.
0:50:23 > 0:50:27Impressive, quite a stable mix. Bit burnt.
0:50:27 > 0:50:29I think I was so worried about trying to get the bottoms to cook
0:50:29 > 0:50:32that I left them in long enough for the tops to catch.
0:50:32 > 0:50:35You've been consistent, they're all a little bit over-cooked
0:50:35 > 0:50:40but we will get lovely crisp pastry.
0:50:41 > 0:50:43You've got lots of filling there, which is good.
0:50:47 > 0:50:50Not much flavour coming from that frangipane.
0:50:50 > 0:50:53The point of a frangipane is to expose it to the heat,
0:50:53 > 0:50:54not cover it up.
0:50:54 > 0:50:58Because it's down at the bottom the heat can't penetrate and it can't caramelise.
0:50:58 > 0:51:00And the last one, steak and ale?
0:51:02 > 0:51:04That is absolutely wonderful.
0:51:04 > 0:51:08Stunning, it really is. The pastry's excellent, it's just over-baked.
0:51:14 > 0:51:17The whole appearance is the most attractive.
0:51:17 > 0:51:18Good pastry, flaky.
0:51:22 > 0:51:25The flavour queen's back.
0:51:25 > 0:51:27Very good, good blend.
0:51:32 > 0:51:35I think it looks great. The colour on the bake is fantastic.
0:51:35 > 0:51:38It's holding together beautifully as we cut it.
0:51:38 > 0:51:42But we really have got far too thick a pastry.
0:51:42 > 0:51:44But the whole idea, I think, is lovely.
0:51:44 > 0:51:46It's the pastry that lets you down.
0:51:51 > 0:51:54Obviously you've done it all without a tin, you get a brownie point
0:51:54 > 0:51:57to your name for that because they've all turned out
0:51:57 > 0:51:58looking quite good.
0:51:58 > 0:52:01Nice layers in there, it's quite distinctive.
0:52:03 > 0:52:06I think the flavours are fantastic. I think it's quite dry inside.
0:52:15 > 0:52:17I'll try the meringue first.
0:52:17 > 0:52:21Very pale underneath, I daren't lift it again
0:52:21 > 0:52:23because the whole thing's going to collapse.
0:52:26 > 0:52:29When something is cut it's got to hold enough,
0:52:29 > 0:52:32and this is weeping out over the tray.
0:52:33 > 0:52:35And it has affected the pastry underneath.
0:52:35 > 0:52:37What's in that egg white?
0:52:37 > 0:52:42- Lavender.- Lavender? It's probably a little bit too powerful for that.
0:52:43 > 0:52:45It's pretty good.
0:52:49 > 0:52:53It's an interesting idea and interesting flavours
0:52:53 > 0:52:55but it's just a bit too crumbly.
0:53:04 > 0:53:07Overall I think the top two look pretty good - the bottom one, it's caught slightly, hasn't it?
0:53:07 > 0:53:10- And leaked.- Yes it has. - OK, let's start.
0:53:11 > 0:53:15That looks a lovely little pie when you get into it,
0:53:15 > 0:53:18- it needs just a little bit more cooking.- OK.
0:53:19 > 0:53:25That's nice. Nice layers, well thought out, well baked.
0:53:25 > 0:53:27Now for the monster.
0:53:27 > 0:53:30Oh, hello, that's a three-man job.
0:53:30 > 0:53:34I love the idea, adding paprika to the pastry.
0:53:34 > 0:53:37The paprika in there and chorizo in there, it's fantastic.
0:53:37 > 0:53:39It's really, really, different
0:53:39 > 0:53:41and it's such a shame that it is over-baked,
0:53:41 > 0:53:45but very interesting filling and it complements all the others.
0:53:54 > 0:53:58Mary and Paul must now decide who will leave the tent this week
0:53:58 > 0:54:00and who will be named Star Baker.
0:54:01 > 0:54:04So, Paul and Mary, I think it's safe to say that none of us
0:54:04 > 0:54:06will ever, ever want to eat a pie again.
0:54:06 > 0:54:07- Not today anyway.- Not today.
0:54:07 > 0:54:10So who's done particularly well this week, do you think?
0:54:10 > 0:54:12I think Nancy's done well, very consistent again
0:54:12 > 0:54:13and I think Kate's done well.
0:54:13 > 0:54:16I think the flavours in her Showstopper were very good.
0:54:16 > 0:54:18And her pies were in beautiful proportion.
0:54:18 > 0:54:21Which leads us to a slightly bigger question of those who
0:54:21 > 0:54:23haven't done so well this week.
0:54:23 > 0:54:28Well, Richard can do so well, but he hasn't had a great week this week.
0:54:28 > 0:54:31Has he done enough to make him safe for next week, do you think?
0:54:31 > 0:54:34I think he's down there, I think he's down there with Norman.
0:54:34 > 0:54:38I've never had lavender in meringue and I don't ever think I want it again.
0:54:38 > 0:54:41Also, Martha hasn't excelled this weekend.
0:54:41 > 0:54:44Her Showstoppers today did look pretty bad at the bottom,
0:54:44 > 0:54:46but the top two layers were OK,
0:54:46 > 0:54:48the look of them.
0:54:48 > 0:54:50You've discussed people you think might leave -
0:54:50 > 0:54:54the bigger question is, with Diana sick, is it right that anybody goes?
0:54:54 > 0:54:56Whether we leave it this week I don't know - I think
0:54:56 > 0:54:59it's something you're going to have to find out in a bit.
0:54:59 > 0:55:00You want to give us any sort of clue?
0:55:00 > 0:55:02- No.- Teasers?
0:55:02 > 0:55:05- No.- Honestly?- No. - Every time I ask you.- No.- No.
0:55:15 > 0:55:18Bakers, long weekend, and thank you.
0:55:18 > 0:55:22You have all contributed to Britain's first ever hot water crust shortage.
0:55:22 > 0:55:26Now, this week's Star Baker has for a long time been a bridesmaid,
0:55:26 > 0:55:28never the blushing bride.
0:55:28 > 0:55:30But thanks to huge quantities of piggy,
0:55:30 > 0:55:33I'm delighted to say this week's Star Baker is Kate.
0:55:39 > 0:55:43Now, this bit gets harder as the weeks go by.
0:55:43 > 0:55:49I'm afraid the person who will not be joining us next week is...
0:55:57 > 0:55:59..Norman.
0:55:59 > 0:56:01But thanks for the lavender meringue.
0:56:01 > 0:56:04- Oh, the lavender will stay with. - We'll never forget it.
0:56:07 > 0:56:10It was an honour, sir, you're a gentleman.
0:56:10 > 0:56:11I'm lucky to make it this far.
0:56:11 > 0:56:13Oh, don't be silly, no.
0:56:13 > 0:56:16I'm overjoyed I've made it to fifth week of the Bake Off.
0:56:16 > 0:56:19At the same time a wee bit sad I'm having to go home. I never thought
0:56:19 > 0:56:22I'd get this far, and I'll look on it as being an excellent
0:56:22 > 0:56:26experience, and something that will stay in my memories for a long time.
0:56:26 > 0:56:29That was a narrow escape, cor, what a touch.
0:56:29 > 0:56:33Erm... Yeah. I feel very lucky to have stayed in.
0:56:33 > 0:56:36I cannot believe I survived pastry, I thought
0:56:36 > 0:56:39if I was going to go at any point, definitely pastry.
0:56:39 > 0:56:41But I'm still here and that's amazing.
0:56:44 > 0:56:45You should be a bit like...
0:56:45 > 0:56:47I am a bit, I will be.
0:56:47 > 0:56:50Puts shivers down your spine. Fantastic.
0:56:50 > 0:56:51Especially in pie week,
0:56:51 > 0:56:56because Luis was saying that no Southerner should ever win pie week.
0:56:56 > 0:57:02And I'm as Southern as they get. So that's good.
0:57:02 > 0:57:03Next time...
0:57:03 > 0:57:06What am I doing?
0:57:06 > 0:57:08..the bakers tackle European cakes.
0:57:08 > 0:57:11Never done a Scandinavian recipe in my life.
0:57:11 > 0:57:15With a Signature that could make them opt out of Europe.
0:57:15 > 0:57:16I hate this bit.
0:57:16 > 0:57:18Moment of truth.
0:57:19 > 0:57:22A technical that really works up a sweat.
0:57:22 > 0:57:23Am I showing a bit?
0:57:23 > 0:57:25And a monumental Showstopper...
0:57:25 > 0:57:27Nothing like cutting it fine, is there?
0:57:27 > 0:57:29..that puts the hungry in Hungary.
0:57:29 > 0:57:32I think I might just start again, again.