0:00:02 > 0:00:04Tents, bunting, Glastonbury, Glyndebourne.
0:00:04 > 0:00:07- I love a classic British event. - I wish we were going to one, mate.
0:00:07 > 0:00:09Might have the very thing for you, chum.
0:00:09 > 0:00:12Welcome to the final of The Great British Bake Off.
0:00:12 > 0:00:14- MEL GASPS - You organised all that?!
0:00:14 > 0:00:17- Put the guy-ropes up myself. - Oh, great.
0:00:21 > 0:00:22In the beginning...
0:00:22 > 0:00:26That is one of the best things I've seen in bread, ever.
0:00:26 > 0:00:28- Wow. - ..there were 12.
0:00:30 > 0:00:31Now...
0:00:31 > 0:00:33Oh, no.
0:00:34 > 0:00:35..there are three.
0:00:37 > 0:00:39How long have we got?
0:01:13 > 0:01:15Three bakers.
0:01:15 > 0:01:17Three final challenges.
0:01:17 > 0:01:20Stop looking so nervous, you're making me nervous.
0:01:20 > 0:01:23- Do I look nervous?- Yeah. - If I'm making you...- I know.
0:01:23 > 0:01:26- ..if YOU think I look nervous, wow, I must look really nervous.- I know.
0:01:26 > 0:01:30From the very beginning of this year's Bake Off, Tamal has shone.
0:01:30 > 0:01:33I've tried many times to put collars around cakes.
0:01:33 > 0:01:35First time in the tent, and you've achieved it.
0:01:35 > 0:01:36He's delivered daring flavours...
0:01:36 > 0:01:39The rosemary's coming through, the honey's coming through...
0:01:39 > 0:01:41- ..and ingenuity. - That looks spectacular.
0:01:41 > 0:01:44..despite taking almost every bake up to the wire.
0:01:44 > 0:01:47Perhaps I was a little bit too ambitious on this one.
0:01:47 > 0:01:48'I've been getting stressed.
0:01:48 > 0:01:50'"Oh, God, I'm in the final, it's so stressful."'
0:01:50 > 0:01:53And then I'm like, "Ooh! I'm in the final!"
0:01:53 > 0:01:56I keep wanting to tell people, like, strangers, "I'm in the final!
0:01:56 > 0:01:58"Yeah, me!" "Who are you?"
0:01:58 > 0:02:01Nadiya's Bake Off didn't begin quite as well.
0:02:01 > 0:02:03Last place is...this one.
0:02:03 > 0:02:04Whose is this?
0:02:04 > 0:02:07Eventually shaking off her technical curse...
0:02:07 > 0:02:10- And in first place...- That's me. - APPLAUSE
0:02:10 > 0:02:12- ..her spectacular bakes... - That's ingenious.
0:02:12 > 0:02:14..inspired by her family...
0:02:14 > 0:02:17The overall effect is really very beautiful.
0:02:17 > 0:02:20..propelled her to claim Star Baker three times.
0:02:20 > 0:02:24'I know week by week how much I've had to claw my way through.
0:02:24 > 0:02:26'Now I'm battling myself a little bit, thinking,'
0:02:26 > 0:02:28"But I really want to do well, but I really want to win.
0:02:28 > 0:02:31"But I don't want to come second or third, I want to win,"
0:02:31 > 0:02:32and it's just really weird.
0:02:32 > 0:02:34I'm come in feeling very strange this morning.
0:02:34 > 0:02:37Ian has also been named Star Baker three times...
0:02:37 > 0:02:39Truly magnificent.
0:02:39 > 0:02:43..the competition standout engineer of incredible structures...
0:02:43 > 0:02:45I think you get full marks for originality.
0:02:45 > 0:02:47I don't think I'll ever see a well like this again.
0:02:47 > 0:02:50..and inventor of pioneering flavours.
0:02:50 > 0:02:54When have I ever had tarragon and apple? And I like it.
0:02:54 > 0:02:55I wrote in my journal,
0:02:55 > 0:02:58"This could be a pivotal moment in my life, this weekend."
0:02:58 > 0:03:00It's like, "Whoa, that's too big. Don't think about that."
0:03:00 > 0:03:04'It's just another weekend in the tent, three things to cook,
0:03:04 > 0:03:05what's there to worry about?
0:03:05 > 0:03:07Quite a lot, actually. But never mind.
0:03:18 > 0:03:20HE EXHALES DEEPLY
0:03:20 > 0:03:22Bakers, huge congratulations.
0:03:22 > 0:03:26After 27 challenges, you're here in the final.
0:03:26 > 0:03:29So, this is your last ever Sig Chal.
0:03:29 > 0:03:31Mary and Paul would love you to make, please,
0:03:31 > 0:03:3416 filled iced buns.
0:03:34 > 0:03:35Ah, thank you.
0:03:35 > 0:03:38- Happy days.- Thank you, Mary. - Two different types, please.
0:03:38 > 0:03:40Any flavours, that's all good.
0:03:40 > 0:03:42You've got three hours on the clock.
0:03:42 > 0:03:44- On your marks... - ..Get set, bake!
0:03:50 > 0:03:52I've got the capacity to turn this
0:03:52 > 0:03:54into a very stressful-looking challenge.
0:03:54 > 0:03:56You can almost sense that it's the final.
0:03:56 > 0:03:58Just really quiet.
0:03:58 > 0:04:00Feel like I should be whispering.
0:04:00 > 0:04:02Just cooking another thing.
0:04:02 > 0:04:04- PAUL:- This is The Great British Bake Off Final.
0:04:04 > 0:04:08We're looking for every single thing that they bake,
0:04:08 > 0:04:11or prepare, has to be the best they can produce.
0:04:11 > 0:04:13Sometimes you have a bit of an inkling,
0:04:13 > 0:04:16but on this occasion, I have no idea who's going to win.
0:04:16 > 0:04:18- PAUL:- An iced bun is a thing of beauty.
0:04:18 > 0:04:22There is nowhere to hide, from the icing, to the bun, to the filling.
0:04:22 > 0:04:25They have got to use enriched dough, which is tricky.
0:04:25 > 0:04:30A good iced bun should be cram-jam full of flavour.
0:04:30 > 0:04:35A lovely, soft, beautifully textured bun and the icing,
0:04:35 > 0:04:39when you just get your teeth into it, should be soft, not crisp.
0:04:39 > 0:04:42It's all down to keeping calm and following, in your head,
0:04:42 > 0:04:46the stages that they need to achieve to produce perfection.
0:04:46 > 0:04:49- Morning, Tamal.- Morning. - Tell us all about your iced buns.
0:04:49 > 0:04:53So, the two different iced buns that I'm making, the filling for one,
0:04:53 > 0:04:57I'm making a citrus marmalade and a caramel creme pat
0:04:57 > 0:04:59and then the other one is an apple and whipped cream,
0:04:59 > 0:05:02so I'm making apple sauce with a little bit of cinnamon
0:05:02 > 0:05:03and some ground cloves in it.
0:05:03 > 0:05:06Tamal's apple iced buns are inspired by the apple turnovers
0:05:06 > 0:05:09his mum always brought him when he was little.
0:05:09 > 0:05:10His second batch will be flavoured
0:05:10 > 0:05:12with citrus marmalade and caramel creme pat.
0:05:12 > 0:05:13What about the icing?
0:05:13 > 0:05:16I'm doing a simple royal icing for the tops of both of those.
0:05:16 > 0:05:20- A royal icing?- Yes.- Any flavours going to be in that icing?
0:05:20 > 0:05:23No, I thought all my flavours are going into the fillings,
0:05:23 > 0:05:25because I thought the icing is quite a simple element.
0:05:28 > 0:05:31Just make sure that the shape and the icing is all...perfect...
0:05:31 > 0:05:33- EXAGGERATED ACCENT: - Perfect Paul!
0:05:33 > 0:05:35Everything's got to be perfect!
0:05:35 > 0:05:37- I'll do my best. - Thank you, Tamal.- Thank you.
0:05:37 > 0:05:41Like a standard bread dough, an enriched dough should be kneaded.
0:05:41 > 0:05:44It doesn't need kneading for too long, just five minutes.
0:05:44 > 0:05:48So, I think quite a wet dough means you get a very light,
0:05:48 > 0:05:50fluffy bun, which is what we want.
0:05:50 > 0:05:53Just looking for the stretch of the gluten.
0:05:53 > 0:05:55I'm going to put in a bit more flour into this,
0:05:55 > 0:05:57because it's still quite a wet dough.
0:05:58 > 0:06:01But it's getting there. I think it's going to be...
0:06:01 > 0:06:03CLANG
0:06:03 > 0:06:05- HE LAUGHS - Sorry!
0:06:10 > 0:06:13Thanks, little chum.
0:06:13 > 0:06:15Into the proving drawer, I'm just going to chuck
0:06:15 > 0:06:18a thermometer in there, check the temperature's good.
0:06:18 > 0:06:20I think I'm going to prove it for about an hour.
0:06:20 > 0:06:24This is kind of the stuff that I ran out of time for,
0:06:24 > 0:06:25and keep an eye on, at home,
0:06:25 > 0:06:28just sort of trying to do other things at the same time.
0:06:31 > 0:06:35I'm doing two proofs, so I'll prove it now for about an hour.
0:06:35 > 0:06:40And then I'll prove it again once it's shaped, for...
0:06:40 > 0:06:43another half an hour probably?
0:06:43 > 0:06:45Feel all right. It's a nice, soft dough.
0:06:45 > 0:06:48Tamal and Nadiya are proving one dough which they intend
0:06:48 > 0:06:50to split for their different buns.
0:06:50 > 0:06:52Nice and wet.
0:06:52 > 0:06:55But Ian has made his final Signature Bake twice as hard.
0:06:55 > 0:06:57Yeah, I'm going to do two batches of dough.
0:06:57 > 0:06:59I'm using some elderflower cordial for this.
0:06:59 > 0:07:02Wasn't sure what flavour to do for these iced buns,
0:07:02 > 0:07:05and then cycling along last week,
0:07:05 > 0:07:07there was this glorious smell of fresh elderflowers,
0:07:07 > 0:07:09and I thought, "Yes."
0:07:09 > 0:07:13Ian's elderflower buns will be filled with fresh lemon curd
0:07:13 > 0:07:15and his second dough will be for spiced buns
0:07:15 > 0:07:17flavoured with cardamom and cinnamon,
0:07:17 > 0:07:20and filled with apple and cranberry jam.
0:07:20 > 0:07:23- Why did you do two separate doughs?- Um...
0:07:23 > 0:07:26I wanted the flavours in there right from the beginning
0:07:26 > 0:07:27to sort of permeate the dough.
0:07:27 > 0:07:29Elderflower, it's going to be fascinating
0:07:29 > 0:07:31to see what comes through in the dough.
0:07:31 > 0:07:34In place of sugar in the elderflower dough,
0:07:34 > 0:07:36I'm just using elderflower cordial,
0:07:36 > 0:07:38cos there's an amazing amount of sugar goes into cordial.
0:07:38 > 0:07:41You're actually pushing the boat out. This is the final.
0:07:41 > 0:07:42You're going to be very, very busy
0:07:42 > 0:07:44to do two doughs, two different flavours.
0:07:44 > 0:07:47- Yes, mm-hmm. - Are you going to finish it on time?
0:07:47 > 0:07:52- I hope so.- You have to. There is no, "Oh, I might do."
0:07:52 > 0:07:54You HAVE to finish in that three hours.
0:07:55 > 0:07:58(Nadiya...are you flavouring your doughs?)
0:07:58 > 0:08:01- (Yes.) - (I'm not.)
0:08:15 > 0:08:17How's your dough rising? Are you happy with it?
0:08:17 > 0:08:20I've done it in the oven. Stick it in the oven on the proving setting.
0:08:20 > 0:08:21Have you now?
0:08:21 > 0:08:25- Yeah, it wasn't rising that fast. - Yeah, mine's not rising that fast.
0:08:25 > 0:08:29- What's Ian doing?- Ian's sticking with the proving drawer...
0:08:29 > 0:08:31Just starting to make the lemon curd.
0:08:31 > 0:08:33..and he's made a start on his fillings.
0:08:33 > 0:08:37Zest and...juice of three lemons going into there.
0:08:37 > 0:08:39Start to just coat the back of the spoon nicely.
0:08:43 > 0:08:45They're both doing something with creme pat, which I'm not.
0:08:45 > 0:08:49I'm weighing my egg yolks. Getting this set for the creme pat
0:08:49 > 0:08:53relies on you having the right amount of egg and cornflour.
0:08:53 > 0:08:55Got to go for precision in the final.
0:08:55 > 0:08:59I'm doing almond creme patissiere, and then I'm doing cardamom bun...
0:08:59 > 0:09:05- OK.- ..and then I'm doing a nutmeg finger with sour cream jam.
0:09:05 > 0:09:07A sour ja...
0:09:07 > 0:09:10Sou... Shall we start that again? Oh, my goodness, I'm so messing up.
0:09:10 > 0:09:13- Nadiya...- Yeah, look, my hands are shaking.- Put your hand out.
0:09:14 > 0:09:16- You are shaking. - Yeah, I am, I'm really nervous.
0:09:16 > 0:09:20Nadiya has put herself under even more pressure by choosing
0:09:20 > 0:09:23to be the only finalist to break with iced bun tradition.
0:09:23 > 0:09:26I'm doing one shape fingers, and then I'm doing the other one round.
0:09:26 > 0:09:29- Nice.- Round?- Yeah.- OK.
0:09:29 > 0:09:31Why shouldn't a bun be round?
0:09:32 > 0:09:34- That's fine. - My buns are round.
0:09:34 > 0:09:35- Exactly. - Always.
0:09:35 > 0:09:37You're going to be baking them individually -
0:09:37 > 0:09:38will they touch or not?
0:09:38 > 0:09:42- They don't touch when I bake them.- OK.
0:09:43 > 0:09:44Thank you, Nadiya.
0:09:48 > 0:09:5190 minutes remaining in the final Signature Bake.
0:09:53 > 0:09:58That's been proving for an hour. It's doubled, so... Perfect!
0:09:58 > 0:10:02So this is the cinnamon... Mostly cardamom, actually.
0:10:02 > 0:10:06So I'm adding in my spices now.
0:10:06 > 0:10:08'I tried with some spices and things in the dough during the week
0:10:08 > 0:10:10'and I was like, "Mmm, it's in the filling."
0:10:10 > 0:10:13'I don't think it added anything in the dough. So this is where I start
0:10:13 > 0:10:16'getting paranoid about, "Have I spaced them appropriately?"'
0:10:16 > 0:10:18Got to leave enough for them to grow.
0:10:18 > 0:10:23That's what Paul wants in a batch bake. His buns to be touching.
0:10:29 > 0:10:32So they're not baking, they're proving.
0:10:32 > 0:10:34Elderflower and lemon ones, one set proving down there,
0:10:34 > 0:10:36another set proving behind me.
0:10:36 > 0:10:38One, two, three...four, five, six, seven, eight. Done.
0:10:40 > 0:10:41- TAMAL:- Ugh! Shaky hands.
0:10:41 > 0:10:44The second proof is a chance to make even more fillings.
0:10:44 > 0:10:46This is a citrus marmalade.
0:10:46 > 0:10:48There's a lot more fruit juice going in, other than the clementines.
0:10:48 > 0:10:51It won't just be pure peel, trust me.
0:10:51 > 0:10:53I'm using lemon powder, just to make it a bit sour.
0:10:53 > 0:10:56There is sourness from the cherry, but it's just not enough.
0:10:56 > 0:10:59Lemon's obviously another liquid, and you don't want to put
0:10:59 > 0:11:02liquid back in and make it watery and maybe not even set the jam.
0:11:03 > 0:11:06- Right, apple and cranberry. - Obviously, now you're in the final.
0:11:06 > 0:11:09For all that you're a gentle, sensitive, feminine,
0:11:09 > 0:11:11hedgerow-raiding soul...
0:11:11 > 0:11:14you WANT this now, don't you? Surely?
0:11:14 > 0:11:17Everything about this whole process has felt very unlikely.
0:11:17 > 0:11:20From the first phone call about the audition to being here.
0:11:20 > 0:11:23It's almost like you're really good(!)
0:11:24 > 0:11:28Two Star Bakers and a time in the wilderness, finds form right -
0:11:28 > 0:11:32and I have to say RIGHT - at the last minute, and then...who knows?
0:11:32 > 0:11:33- Focus.- Focus, yeah, move quick.
0:11:33 > 0:11:36Now I've released the inner you, it's OK to say, ("I want this.")
0:11:36 > 0:11:38You think so?
0:11:39 > 0:11:41Bakers, one hour to get your buns in gear.
0:11:46 > 0:11:49In they go. Good luck, fellas.
0:11:50 > 0:11:51One batch is cooking
0:11:51 > 0:11:54and the others will be going in in the next few minutes.
0:11:55 > 0:11:58It's traditional for iced buns that they are a batch bake.
0:11:59 > 0:12:01It's fine! If you want to break the mould,
0:12:01 > 0:12:04you know, on Paul's favourite thing in the world...(!)
0:12:04 > 0:12:06I'm really nervous about the whole non batch-baking.
0:12:06 > 0:12:07Why would you be nervous?
0:12:07 > 0:12:09Because you two are doing batch-baking.
0:12:09 > 0:12:12But it works all right for you when you break the mould,
0:12:12 > 0:12:14do you remember that Technical in week one?
0:12:14 > 0:12:16Yeah, that... Coming 12th was amazing(!)
0:12:16 > 0:12:17TAMAL LAUGHS
0:12:21 > 0:12:23Wonder if we could do with just a bit more cranberry in there.
0:12:23 > 0:12:26I'm a little bit behind, it's nothing disastrous.
0:12:26 > 0:12:28I just wanted to have this creme pat made and cooling.
0:12:29 > 0:12:31Looking good, yep, happy with them.
0:12:32 > 0:12:35- I am pretty happy with the bake. - That's my least favourite.
0:12:35 > 0:12:37Nothing a little icing won't cover, I hope.
0:12:37 > 0:12:39Might use a bit of ice.
0:12:39 > 0:12:42Pop the pan in an ice bath just to help it cool quicker.
0:12:42 > 0:12:45OK, I think this is as thick as it's going to get.
0:12:49 > 0:12:52The elderflower ones are all fine, they're done,
0:12:52 > 0:12:55but the cinnamon ones seem to be taking a bit longer.
0:12:55 > 0:12:58A worry. Come on!
0:13:11 > 0:13:13I don't know what's made it slow in there.
0:13:13 > 0:13:15Makes me wonder, did I leave something out?
0:13:20 > 0:13:25Very loose-set creme pat. I think it'll be just about pipe-able.
0:13:28 > 0:13:31OK, bakers, you've got 15 minutes. 15 minutes!
0:13:35 > 0:13:37They look strange and I don't know why.
0:13:40 > 0:13:43My main worry at the moment is that creme pat.
0:13:45 > 0:13:48I hope it can cool down in time, cos I'm a bit screwed if it doesn't.
0:14:02 > 0:14:04HE EXHALES SLOWLY
0:14:06 > 0:14:07I think I'll do the icing first.
0:14:18 > 0:14:21- Can't use my creme pat.- Why? - It's not set.
0:14:36 > 0:14:39Bakers, three minutes till bun time.
0:14:42 > 0:14:46Creme pat I am not going to include, which is kind of a big element
0:14:46 > 0:14:48of those creme pat ones to not be using.
0:14:48 > 0:14:52- HE SIGHS - Oh, so frustrating!
0:15:05 > 0:15:11OK, bakers, string up the bunting, this bun-ting is over.
0:15:18 > 0:15:20HE EXHALES
0:15:29 > 0:15:32It's judgment time in the final Signature Bake.
0:15:37 > 0:15:41- I'm amazed that you got finished. - So am I.- Well done.
0:15:41 > 0:15:44Now, the overall appearance, these have all touched each other
0:15:44 > 0:15:47- when they've been baked. - SUE: Batch bakes that you pull apart.
0:15:47 > 0:15:50But the icing is a little bit messy.
0:15:50 > 0:15:53That's a very nice finish of the filling.
0:15:53 > 0:15:55They all look a fairly even shape.
0:15:55 > 0:15:57And then we come to the cardamom ones.
0:15:57 > 0:16:00- They've not got a shine quite the same.- No.
0:16:00 > 0:16:03But maybe they're going to taste wonderful.
0:16:06 > 0:16:08The icing doesn't go with the filling.
0:16:08 > 0:16:10It's two completely different things.
0:16:10 > 0:16:11What I'm intrigued about
0:16:11 > 0:16:13is I think something's missing from this dough.
0:16:13 > 0:16:16- Cos it took way longer to cook in the oven.- Did you put sugar in it?
0:16:16 > 0:16:18That's the bit I'm wondering about.
0:16:18 > 0:16:20I don't think you've got sugar in there.
0:16:20 > 0:16:22Which is why it took ages longer in the oven,
0:16:22 > 0:16:24and that's why it dried out and becomes a crispy bap.
0:16:24 > 0:16:26- Yeah, yeah.- With icing on it.
0:16:26 > 0:16:29And that's what's sending all my senses out, they don't marry up.
0:16:29 > 0:16:33The second one, totally different - soft top, icing perfect,
0:16:33 > 0:16:37- cream good, flavour of the lemon coming through.- Yeah, mm-hmm.
0:16:37 > 0:16:39And all together as a package, just dynamite.
0:16:39 > 0:16:42I think that's sheer heaven on a plate.
0:16:42 > 0:16:47The cream is spilling out and the lemon curd looks good
0:16:47 > 0:16:49and they're a sheer joy to eat.
0:16:49 > 0:16:51OK, lovely. Thank you.
0:16:59 > 0:17:02They look most tempting. Lovely neat piping
0:17:02 > 0:17:04with an original finish on the long ones.
0:17:04 > 0:17:07And the little round ones are quite different.
0:17:10 > 0:17:13There's no rips anywhere. Normally it's ripped.
0:17:14 > 0:17:16That's different, that is unique.
0:17:16 > 0:17:19What you could have done was just a little bit of icing sugar on them.
0:17:19 > 0:17:22- Hmm.- Just to cover up these plain bits here.
0:17:22 > 0:17:24Let's start with this one.
0:17:26 > 0:17:28- Holding together quite well.- Yeah.
0:17:32 > 0:17:34You can really taste that jam.
0:17:34 > 0:17:37The jam is quite sharp, and you've put the right amount in.
0:17:37 > 0:17:42- I think those taste lovely.- Now... - Cardamom almond creme pat.
0:17:42 > 0:17:44Cut through this.
0:17:47 > 0:17:51Creme patissiere in the middle with almond flavour...
0:17:51 > 0:17:54- I just think those are lovely. - Both of those tick the boxes.
0:17:54 > 0:17:56They're neat, they're full of flavour
0:17:56 > 0:17:59and they're so different as well.
0:17:59 > 0:18:01- Fantastic.- Thank you. - Thank you.
0:18:01 > 0:18:02Let me just wipe him down. NADIYA LAUGHS
0:18:02 > 0:18:05Oh, no, we'll do it with the hose later.
0:18:10 > 0:18:13You've put royal icing on the top and just coloured it.
0:18:13 > 0:18:17I would have thought that royal icing should have had a shine to it.
0:18:17 > 0:18:18That doesn't have a shine.
0:18:18 > 0:18:22It's a shame that your creme patissiere is not set.
0:18:22 > 0:18:24Now, your timing has been an issue before,
0:18:24 > 0:18:26and we're back to the same thing again.
0:18:26 > 0:18:28But I think we need to try them, I think the bake looks good.
0:18:28 > 0:18:31- Let's start with this one. This is cream and the apple.- Yep.
0:18:34 > 0:18:35Nice and soft.
0:18:37 > 0:18:40Overall, the texture of the bun is beautiful. The flavours are good,
0:18:40 > 0:18:43but the only thing that lets it down is that icing. It's not right.
0:18:43 > 0:18:46But let's move on to this, this hasn't got creme pat in.
0:18:46 > 0:18:48So a marmalade butty.
0:18:51 > 0:18:55- That is so good.- Wow. - Really like the marmalade.
0:18:55 > 0:18:58The peels were beautifully tender, it was sharp.
0:18:58 > 0:19:00I think the flavour of that's great
0:19:00 > 0:19:02but obviously you've ran out of time.
0:19:02 > 0:19:06The flavour of this, though, with the apple and the cream,
0:19:06 > 0:19:08is very, very good.
0:19:08 > 0:19:10You were just let down by time.
0:19:10 > 0:19:12Yep.
0:19:16 > 0:19:19If this were an earlier week and I'd got those comments,
0:19:19 > 0:19:20I'd be feeling pretty happy.
0:19:20 > 0:19:24I just can't get it out of my mind that this is the final,
0:19:24 > 0:19:28and I don't want to be getting big things wrong in the final.
0:19:28 > 0:19:32Some good comments there. "Heaven on a plate."
0:19:32 > 0:19:34I'd like to think I'd try and remember those bits, but at
0:19:34 > 0:19:36the same time, I'm going to remember
0:19:36 > 0:19:39that 60g of caster sugar and think, "Argh!"
0:19:39 > 0:19:41I'm really pleased, cos one thing I was worried about was that
0:19:41 > 0:19:43if it didn't go well this morning I'd have just gone, "Ooh"
0:19:43 > 0:19:45and slumped and just not felt great.
0:19:45 > 0:19:48I mean, I don't know what it's going to be like...
0:19:48 > 0:19:51in the Technical, but at least I can go in feeling like,
0:19:51 > 0:19:52"Come on, let's do this."
0:20:02 > 0:20:07It is time for your last ever...Tech Chal.
0:20:07 > 0:20:10- It's one of Paul's recipes. Paul, any pearls of wisdom? No.- Nope.
0:20:10 > 0:20:14Paul and Mary, your bungee jump awaits. Have a great time.
0:20:14 > 0:20:16Mary, the safety harness is there.
0:20:16 > 0:20:18Paul, we haven't bothered for you, very much a single trip.
0:20:18 > 0:20:21For this final Technical Challenge we'd very much like you
0:20:21 > 0:20:23to shake hands once again with Mr Pastry.
0:20:23 > 0:20:29Paul and Mary would love you to make six raspberry millefeuille.
0:20:29 > 0:20:32We're looking for thin layers of crisp rough puff pastry,
0:20:32 > 0:20:35raspberries - natch - Chantilly cream and some fondant icing.
0:20:35 > 0:20:38You've got two hours to complete this challenge. On your marks...
0:20:38 > 0:20:41- ..get set...- ..and for one final, technical time...
0:20:41 > 0:20:42BOTH: ..bake!
0:20:47 > 0:20:50- NADIYA:- Never made a millefeuille before. I can't even say it.
0:20:50 > 0:20:51- TAMAL:- I know what one looks like,
0:20:51 > 0:20:54so that's a big advantage over most of the technicals we've had.
0:20:54 > 0:20:57- IAN:- Feels like a lot to have to do in two hours.
0:20:59 > 0:21:01The reason why we choose millefeuille
0:21:01 > 0:21:06is because Nadiya, Tamal and Ian have all had problems
0:21:06 > 0:21:08and issues with their pastry throughout the whole of Bake Off.
0:21:08 > 0:21:11Now, I think this needed to be sorted out.
0:21:11 > 0:21:14For me, it's all about the crispiness, the flakiness
0:21:14 > 0:21:17and the butter flavour that comes through in this pastry.
0:21:17 > 0:21:20The recipe, we've given...a lot of the method.
0:21:20 > 0:21:25In true Paul Hollywood style, just a little bit left out.
0:21:25 > 0:21:27After all, it's the final.
0:21:30 > 0:21:32I'm not as experienced with rough puff.
0:21:32 > 0:21:34It's not one that I'm a big fan of.
0:21:36 > 0:21:39This would not be my pastry of choice for the Technical.
0:21:39 > 0:21:43- Two hours is not a lot of time. - Doesn't bode well, does it?
0:21:43 > 0:21:46What with my vol-au-vents and the cream horn,
0:21:46 > 0:21:48they were nothing short of a disaster zone.
0:21:48 > 0:21:51Do you think we're being tested because we did bad pastry?
0:21:51 > 0:21:52TAMAL LAUGHS
0:21:52 > 0:21:54It's a possibility.
0:21:54 > 0:21:57It's a personalised challenge, just for us three.
0:21:57 > 0:22:00- Oh, gosh, yeah. - It is. I think it is.
0:22:02 > 0:22:05Paul's rough puff pastry recipe requires grated butter
0:22:05 > 0:22:07to be folded into the dough.
0:22:07 > 0:22:10It's grated. Keeps it nice and small, I think.
0:22:10 > 0:22:13I guess it helps to incorporate it, I'm not quite sure.
0:22:13 > 0:22:16I'm just going to do it like I do it at home.
0:22:16 > 0:22:18So I'm making a block of that butter,
0:22:18 > 0:22:21and I'm just going to incorporate it in like I do and hope for the best.
0:22:21 > 0:22:25I'm not ignoring the instructions, I'm interpreting the instructions.
0:22:29 > 0:22:32So it's been a slightly chequered relationship with pastry...
0:22:32 > 0:22:34Yeah, we've...
0:22:34 > 0:22:37..so far on Bake Off, but how are we now, are we on talking terms?
0:22:37 > 0:22:39- We're on talking terms now.- Yeah?
0:22:39 > 0:22:42Post-cream horn we've just reconciled.
0:22:49 > 0:22:52That butter is so warm, I need to chill it in the freezer right now.
0:22:54 > 0:22:57Now we're on to a bit of jam. I feel comfortable with jam.
0:22:57 > 0:23:00It's just the instructions for making a jam,
0:23:00 > 0:23:01which say, "Make a jam."
0:23:01 > 0:23:03Probably should have got a bigger pan.
0:23:05 > 0:23:09- "Make a sugar syrup." - Just says, "Make a sugar syrup."
0:23:09 > 0:23:11Which is helpful(!)
0:23:11 > 0:23:14- I wonder what that's for. - What is that sugar syrup for?!
0:23:14 > 0:23:17I imagine it's for putting a gloss on the raspberries,
0:23:17 > 0:23:19but I don't know.
0:23:19 > 0:23:24"Make a 30x20...candy-stripe icing." (Candy-striped icing...)
0:23:24 > 0:23:27Never made icing like this before. No experience of it.
0:23:27 > 0:23:29Candy-striped icing?
0:23:34 > 0:23:35I'm so confused.
0:23:35 > 0:23:37(Candy striped...) Yeah, candy stripes.
0:23:37 > 0:23:40You know what candy stripes look like, for goodness' sake.
0:23:46 > 0:23:49(Agh!) Everything just seems to be taking ages.
0:23:52 > 0:23:56I'm presuming they're going to join together. There's no sign of it yet.
0:23:56 > 0:23:59I think the sugar syrup is for my candy stripes.
0:23:59 > 0:24:03So that's what I'm using it for. I think that's what it's there for.
0:24:08 > 0:24:12"Divide the pastry into three, roll each piece into 30x20,
0:24:12 > 0:24:14and then bake."
0:24:14 > 0:24:16- TAMAL:- Oh, it's just such a warm day.
0:24:16 > 0:24:19I can feel it starting to melt, which is not ideal.
0:24:19 > 0:24:24Doubting my measuring skills now. 23...
0:24:24 > 0:24:25That's fine, just checking!
0:24:26 > 0:24:28OK, I'm going to put this one in first.
0:24:30 > 0:24:32TIMER BLEEPS
0:24:36 > 0:24:38Bakers, you have half an hour left.
0:24:38 > 0:24:41Oh, that's the worst pastry in the world ever.
0:24:46 > 0:24:48Got layers, so it's OK.
0:24:50 > 0:24:52They look horrendous, but please don't judge.
0:24:54 > 0:24:55Ugh.
0:24:55 > 0:24:57That's what's doing my head in.
0:24:59 > 0:25:01Yeah, I'm happy with that.
0:25:02 > 0:25:05I don't know how to cut these, I don't know how to cut these.
0:25:06 > 0:25:09You do wonder why you put yourself through this at times.
0:25:09 > 0:25:13Feel like I'm kind of losing control of this task a bit.
0:25:13 > 0:25:16I have to measure, that's the bit I can't do.
0:25:17 > 0:25:18And which way to cut it.
0:25:18 > 0:25:23Oh, my God. Your pastry looks so nice.
0:25:23 > 0:25:24Mine is awful.
0:25:26 > 0:25:30(Chantilly, raspberries...) "Make six three-layered millefeuilles."
0:25:30 > 0:25:33Oh, God. It's really hard keeping going
0:25:33 > 0:25:36when you think you've done a really bad job on something.
0:25:37 > 0:25:39I don't get it.
0:25:39 > 0:25:40HE SIGHS
0:25:40 > 0:25:42Where's my tray, where's my...?
0:25:50 > 0:25:53I can't even count, I can't even do Key Stage 1 maths.
0:25:53 > 0:25:55It's really tricky to cut, so brittle.
0:25:57 > 0:25:59HE GROANS
0:26:00 > 0:26:02Whatever happens here today,
0:26:02 > 0:26:04I have to live with for the rest of my life.
0:26:04 > 0:26:05- Knife-edge stuff, isn't it? - It really is.
0:26:10 > 0:26:12How am I going to make that pretty?
0:26:13 > 0:26:18- How, how...? How does that...? - OK, bakers. Five minutes left.
0:26:43 > 0:26:47OK, bakers, your final Technical Challenge...
0:26:47 > 0:26:48is closed.
0:26:48 > 0:26:52Please bring the millefeuille up and put them on the old gingham cloth.
0:26:55 > 0:26:58Mary and Paul are expecting precise, neat millefeuille
0:26:58 > 0:27:01with crisp, flaky pastry.
0:27:05 > 0:27:07I think we need to start with this one.
0:27:07 > 0:27:11It looks as though one or two might topple any moment.
0:27:11 > 0:27:12They are a mess.
0:27:12 > 0:27:15You can see the layers, they haven't bonded on the top.
0:27:15 > 0:27:16The middle layer is almost gone
0:27:16 > 0:27:18and the bottom one has almost evaporated to nothing.
0:27:21 > 0:27:25Bit of sugar syrup underneath the top would have helped bond the top.
0:27:29 > 0:27:31The pastry, it is cooked through.
0:27:31 > 0:27:35It looks as though you sat on the top to squash them all in.
0:27:35 > 0:27:39This pastry's been a bit rushed. You can take off each layer.
0:27:39 > 0:27:41This one is a little bit neater.
0:27:46 > 0:27:49It feels like shortcrust. It's very thin, isn't it?
0:27:49 > 0:27:51- There are flakes here.- Yeah.
0:27:51 > 0:27:53The pastry that I'm taking is beautifully crisp.
0:27:53 > 0:27:56It's ticked a lot of the boxes. Moving onto the last one, though,
0:27:56 > 0:28:00we can see straightaway there is an issue with the top, it's not bonded.
0:28:00 > 0:28:01It's not bonded at all.
0:28:01 > 0:28:05That's because the syrup was not thick enough to stick it down.
0:28:05 > 0:28:08- A few layers in there.- Good layers.
0:28:08 > 0:28:10The big gaps there, to pipe like that
0:28:10 > 0:28:12and leave big gaps is a major issue.
0:28:13 > 0:28:15It isn't quite done, the pastry.
0:28:18 > 0:28:20The jam is well-made, it's a very good flavour.
0:28:20 > 0:28:22The pastry is flaky,
0:28:22 > 0:28:25but it just needed that little bit longer in the oven.
0:28:28 > 0:28:31Has anyone managed to get even close to the perfection
0:28:31 > 0:28:32that Mary and Paul demanded?
0:28:37 > 0:28:40In third position is this one, whose is this?
0:28:40 > 0:28:41The pastry seems very odd, what have you done?
0:28:41 > 0:28:44I grated all that butter and made it into a block,
0:28:44 > 0:28:46and it was a like a butter block with air holes.
0:28:46 > 0:28:48- So I think, yeah, that's why it's just...- Pulled apart.
0:28:48 > 0:28:51And in second place is this one.
0:28:52 > 0:28:57- That's me.- The fondant icing was not bonded. There were big gaps here.
0:28:58 > 0:28:59And in first place...
0:28:59 > 0:29:02The pastry's very good, very neat inside. Good, strong bake,
0:29:02 > 0:29:04which was what we were looking for. Good layers.
0:29:04 > 0:29:08And overall, a very neat millefeuille.
0:29:08 > 0:29:10- Well done, Nadiya.- Thank you. - APPLAUSE
0:29:12 > 0:29:15My goodness, that was SO tough.
0:29:15 > 0:29:19I just got the first in the Technical in the final.
0:29:22 > 0:29:24It's been an OK day today.
0:29:24 > 0:29:27So my kind of past track record with Showstoppers,
0:29:27 > 0:29:31that's what I'm kind of pinning my hopes on for tomorrow.
0:29:31 > 0:29:33I need to nail it tomorrow, that's what I need to do.
0:29:48 > 0:29:50One challenge remaining.
0:29:55 > 0:29:59In just a few hours, at a very special tea party,
0:29:59 > 0:30:02either Nadiya, Ian or Tamal
0:30:02 > 0:30:05will be crowned the winner of The Great British Bake Off.
0:30:11 > 0:30:16Bakers, welcome to your final challenge in the Bake Off tent.
0:30:16 > 0:30:18No matter what happens today,
0:30:18 > 0:30:21you should all be incredibly proud of yourselves.
0:30:21 > 0:30:23And no matter what, you'll all be getting invitations
0:30:23 > 0:30:27to the post-show party, where Mary will be reprising
0:30:27 > 0:30:29her now famous twerking routine.
0:30:29 > 0:30:31- Absolutely. - Good all the way.
0:30:31 > 0:30:35Now, what we would love you to make today is a classic British cake.
0:30:35 > 0:30:39A single-flavoured but multi-tiered cake.
0:30:39 > 0:30:41Bells, whistles, jazz hands.
0:30:41 > 0:30:44You know you can do it, you've got four hours on the clock.
0:30:44 > 0:30:47- On your marks...- ..and get set... BOTH: ..bake!
0:30:52 > 0:30:54Yesterday, just want to put it behind me.
0:30:54 > 0:30:56Today is today, it's the Showstopper.
0:30:56 > 0:30:58- What the hell? Go for it. - Going to be a busy one.
0:30:58 > 0:31:02The last challenge is always the hardest challenge.
0:31:02 > 0:31:07We're looking for a classic British bake, such as a Victoria sandwich.
0:31:07 > 0:31:11Such as a lemon drizzle. Such as a Battenberg.
0:31:11 > 0:31:13Not that simple.
0:31:13 > 0:31:16They've got to make whatever they do perfectly.
0:31:16 > 0:31:22The finished result when we walk up to it has got to wow us.
0:31:22 > 0:31:24We want them to do three tiers minimum,
0:31:24 > 0:31:26so actually baking it could be a problem.
0:31:26 > 0:31:29A smaller cake will bake quicker than a big cake,
0:31:29 > 0:31:30so it's about consistency.
0:31:30 > 0:31:33We'll be comparing each slice out of each cake to make sure
0:31:33 > 0:31:35that each one is exactly the same.
0:31:35 > 0:31:38This is our bakers' last chance.
0:31:38 > 0:31:41THUNDERCLAP
0:31:41 > 0:31:43Rain drumming overhead,
0:31:43 > 0:31:47we're looking forward to a classic British tea party this afternoon.
0:31:48 > 0:31:50- Morning, Tamal. - Morning!
0:31:50 > 0:31:52What have you decided to do for your final
0:31:52 > 0:31:54Bake Off Showstopper Challenge?
0:31:54 > 0:31:57My initial inspiration was sticky toffee pudding, which I love.
0:31:57 > 0:31:59I always like the sponge in a sticky toffee pudding
0:31:59 > 0:32:02to have chopped dates, and I started putting more fruit into it,
0:32:02 > 0:32:03and realised it's become a fruitcake.
0:32:03 > 0:32:08- Sticky toffee pudding cake? - Sticky toffee pudding fruitcake.
0:32:08 > 0:32:12Tamal's triple-layered sticky toffee pudding cake contains figs,
0:32:12 > 0:32:15dates, oranges, lemons and prunes.
0:32:15 > 0:32:18It will be filled and topped with a date and toffee sauce
0:32:18 > 0:32:20and decorated with spun sugar.
0:32:20 > 0:32:22The theme was meant to be something old.
0:32:22 > 0:32:24There were these pictures in the press a few months ago
0:32:24 > 0:32:28about this Chinese fishing village that had been abandoned
0:32:28 > 0:32:30and sort of overtaken by the undergrowth,
0:32:30 > 0:32:31and I really like that idea, so it was,
0:32:31 > 0:32:33the spun sugar was meant to represent cobwebs.
0:32:33 > 0:32:36So let me get this straight - your classic British cake
0:32:36 > 0:32:39is based on an ancient, abandoned Chinese fishing village?
0:32:39 > 0:32:42- Yeah. - I love you. I love you.
0:32:42 > 0:32:44- Humidity can play with caramel. - Yeah.
0:32:44 > 0:32:46- Are you taking that into consideration?- Yeah.
0:32:46 > 0:32:48This is the first time this has happened. Wait and see what
0:32:48 > 0:32:51the weather does and adjust what you're doing in terms of decoration.
0:32:51 > 0:32:54Yeah, I'm going to be working right up to the end.
0:32:54 > 0:32:56- What's new? - SHE CHUCKLES
0:32:56 > 0:32:59Tamal's journey to a final Bake Off Showstopper
0:32:59 > 0:33:03began when his big sister Shama started teaching him to bake
0:33:03 > 0:33:05as soon as he could hold a wooden spoon.
0:33:05 > 0:33:10It's gone from the two of us making a fairy cake or a cookie...
0:33:10 > 0:33:13Look how well you've done now. If it weren't for me, would you be here?
0:33:13 > 0:33:17Well, probably not, but I'd probably be a successful billionaire
0:33:17 > 0:33:19somewhere on my yacht in the Mediterranean!
0:33:19 > 0:33:21- But would you be happy? - Yeah, I'd have a yacht!
0:33:21 > 0:33:24I am utterly amazed by how well he's done
0:33:24 > 0:33:27and also with his work at the same time.
0:33:27 > 0:33:29Tamal has had to practise for the final between shifts
0:33:29 > 0:33:33- as a trainee anaesthetist. - He's the full package for me.
0:33:33 > 0:33:35He's good-looking, he's funny, he's intelligent.
0:33:35 > 0:33:37Whatever happens...
0:33:42 > 0:33:43I can't stop doing that!
0:33:45 > 0:33:49We had perfect weather yesterday for sugar work and now we've got this.
0:33:49 > 0:33:51This is the worst possible weather for me.
0:33:51 > 0:33:54That 10% chance of rain forecast was a load of rubbish, wasn't it?
0:33:59 > 0:34:01So I'm making a lemon drizzle cake
0:34:01 > 0:34:04and I'm using the creaming method, just adding the eggs in.
0:34:04 > 0:34:08When you cream butter, you get quite big air bubbles in there.
0:34:08 > 0:34:11By having it already melted, you don't get quite so many air bubbles,
0:34:11 > 0:34:13thus you get slightly denser cake.
0:34:13 > 0:34:15It's kind of what's expected for a carrot cake
0:34:15 > 0:34:16and what seems to suit it best.
0:34:16 > 0:34:19I like mine with a decent kick of citrus, that's why this one
0:34:19 > 0:34:23is getting some lemon zest. Also a bit of lemon juice, as well.
0:34:23 > 0:34:27You've got some cinnamon and some allspice, some fresh ground cloves,
0:34:27 > 0:34:30some freshly-ground star anise.
0:34:32 > 0:34:35It's got to have a nice, even distribution of the fruit.
0:34:35 > 0:34:38So I coated the fruit in a little bit of lemon juice to make it sticky
0:34:38 > 0:34:40and then I've coated it in a bit of flour.
0:34:40 > 0:34:43It's just to help the fruit not sink down.
0:34:43 > 0:34:45Tamal and Nadiya are aiming
0:34:45 > 0:34:48to perfect one cake mix for three tiers.
0:34:48 > 0:34:52But Ian's decided to make this final Showstopper even harder.
0:34:52 > 0:34:54It's going to be no less than five cakes.
0:34:54 > 0:34:56Five?! Five, I mean,
0:34:56 > 0:34:59did you realise that you were bound to be doing more cakes
0:34:59 > 0:35:03- than anybody else? But how about your timing?- You've got to finish them.
0:35:03 > 0:35:04- Yes.- To get consistency,
0:35:04 > 0:35:07are you making one batch which is going to fill all of them?
0:35:07 > 0:35:10- Cos you're never going to fit all the mix in there.- No, exactly.
0:35:10 > 0:35:13I'm doing two batches. I think it's slightly ridiculous.
0:35:13 > 0:35:16Yes, a lot of carrot. It's Ian's Colossal Curvy Carrot Cake.
0:35:17 > 0:35:21Ian's built his own stand for his Colossal Curvy Carrot Cake
0:35:21 > 0:35:23and he's developed a unique decoration
0:35:23 > 0:35:25to bring all five of his cakes together.
0:35:25 > 0:35:28It's difficult to describe, almost like a waterfall
0:35:28 > 0:35:31design of a giant carrot going all the way down...
0:35:31 > 0:35:33So like a cascading...
0:35:33 > 0:35:36- Cascading carrot.- ..liquid...carrot?
0:35:36 > 0:35:38When you were foraging, as you often do in a hedgerow, did you eat
0:35:38 > 0:35:41any weird mushrooms that may or may not have inspired this bake?
0:35:41 > 0:35:43You've got to wonder, haven't you?
0:35:46 > 0:35:49My daddy's done really well to get to the final.
0:35:49 > 0:35:53The reason Ian entered was because I wanted to go to the tea party,
0:35:53 > 0:35:55but I didn't really know that I'd have to give up my kitchen
0:35:55 > 0:35:58and that he would be like a man possessed with this project.
0:35:58 > 0:36:01The kitchen's become a laboratory,
0:36:01 > 0:36:03so I just have to leave the kitchen to him,
0:36:03 > 0:36:05then when he goes off for his baking weekends,
0:36:05 > 0:36:09I blitz it and then a fresh week comes and he trashes it again.
0:36:10 > 0:36:12Go!
0:36:12 > 0:36:15He's a rock in our family. I'm very proud of him.
0:36:15 > 0:36:17- BOTH:- Good luck, Daddy!
0:36:17 > 0:36:20Ten sponges, it's a lot of sponge to bake,
0:36:20 > 0:36:23but then also to cool and then to ice.
0:36:24 > 0:36:26They want precision, don't they?
0:36:26 > 0:36:27They keep banging on about precision.
0:36:27 > 0:36:31Just trying to get a fairly even layer throughout the different tins.
0:36:31 > 0:36:34I'm measuring out the cake batter by eye.
0:36:34 > 0:36:37As long as it's sort of halfway, it should be OK.
0:36:39 > 0:36:41Just trust my instincts and get on with it.
0:36:41 > 0:36:44Just feel like I want to quickly do my maths.
0:36:44 > 0:36:47Hang on, I'm just going to make sure I'm using all the right sized tins,
0:36:47 > 0:36:49cos I had a few lying around.
0:36:49 > 0:36:51Where's my ruler?
0:36:51 > 0:36:54They just seem a little bit thinner than I was expecting.
0:36:56 > 0:37:00Just check that I have worked out the areas of each one correctly.
0:37:07 > 0:37:10I'm doing a lemon drizzle cake.
0:37:11 > 0:37:13It's definitely one of our favourite classics at home,
0:37:13 > 0:37:15so I decided I'm going to do a wedding cake.
0:37:15 > 0:37:17- Ooh!- Who's getting married?
0:37:17 > 0:37:21We went to Bangladesh to get married and they don't do cakes there
0:37:21 > 0:37:22and if I'd got married in this country,
0:37:22 > 0:37:24I'd have definitely had a cake.
0:37:24 > 0:37:27Nadiya's triple-layered Big Fat British Wedding Cake
0:37:27 > 0:37:29will feature jewels from her wedding day
0:37:29 > 0:37:31and saris to complete a red, white and blue theme.
0:37:31 > 0:37:35I'm going to fill the cake, slice them into three
0:37:35 > 0:37:37and fill it with lemon curd and then lemon butter cream
0:37:37 > 0:37:40and then I'm going to cover the whole cake with buttercream
0:37:40 > 0:37:42- and cover it with fondant. - Where do these fit in?
0:37:42 > 0:37:46- So I'm making my own fondant. - Out of marshmallows?- Yes.- Right.
0:37:48 > 0:37:50So this cake is basically your way
0:37:50 > 0:37:52of saying to your husband, "Will you marry me again?"
0:37:52 > 0:37:54- Sort of?- Maybe!
0:37:54 > 0:37:57I like lemon cakes,
0:37:57 > 0:38:00I like chocolate cakes,
0:38:00 > 0:38:02I like mud cake...
0:38:02 > 0:38:04The last few weeks have been
0:38:04 > 0:38:07absolutely chaotic in our house, actually.
0:38:07 > 0:38:09Guys, can you come inside and set the table, please?
0:38:09 > 0:38:12I've been feeling what Nadiya's been doing for the last ten years -
0:38:12 > 0:38:15looking after the children, doing the school runs - and this is
0:38:15 > 0:38:18definitely the first time she's gone away and done something for herself.
0:38:20 > 0:38:21The initial few weeks, she was like,
0:38:21 > 0:38:24"I'm out, I'm going, I'm not going to make it."
0:38:24 > 0:38:26I think, as the weeks progressed, she's thought,
0:38:26 > 0:38:29"I can actually do this. I am good!"
0:38:29 > 0:38:32I don't care what happens in the final - she's a winner.
0:38:32 > 0:38:34She's a champion in our eyes.
0:38:37 > 0:38:40Two more minutes.
0:38:40 > 0:38:43Two more minutes, and then we'll...
0:38:47 > 0:38:50Did a bit of maths, then - didn't look right in the tins.
0:38:50 > 0:38:52Too shallow. Not enough of it. Recalculated again.
0:38:54 > 0:38:55Melting marshmallows.
0:38:55 > 0:38:57They're monstrous marshmallows, they will take forever.
0:38:59 > 0:39:02I knew it'd take me a long time to get this lot in the oven
0:39:02 > 0:39:04and I knew I'd get the fear. And guess what? I do!
0:39:06 > 0:39:08- Right.- I'm encouraged to see Tamal's still putting things
0:39:08 > 0:39:09in the oven, though, as well.
0:39:09 > 0:39:11TIMER BUTTON BEEPS
0:39:16 > 0:39:20Wow! I don't want shop-bought fondant in the final.
0:39:20 > 0:39:23Marshmallow has all the ingredients that you need in a fondant,
0:39:23 > 0:39:26so you add icing sugar till it becomes a pliable dough.
0:39:26 > 0:39:27I'm a mum and I'm at home
0:39:27 > 0:39:29and sometimes I don't want to faff around
0:39:29 > 0:39:32and I've got marshmallows at home, I've got icing sugar at home,
0:39:32 > 0:39:34"Let's just do it," and it saves money.
0:39:36 > 0:39:39Two hours left in the final Showstopper.
0:39:39 > 0:39:41Is that thunder?
0:39:41 > 0:39:43Or did I just imagine it?
0:39:56 > 0:39:58I've frozen my cakes because when you freeze them,
0:39:58 > 0:40:00they're so much easier to slice.
0:40:02 > 0:40:03Got a few pans constantly going
0:40:03 > 0:40:06so I can keep going with what I want to do.
0:40:06 > 0:40:08This is for the sauce on top,
0:40:08 > 0:40:11so it's a mixture of date syrup, unsalted butter and cream.
0:40:11 > 0:40:14Got three cakes in the oven, a pan of toffee cooking
0:40:14 > 0:40:16and two pans of caramel going, as well.
0:40:16 > 0:40:19I'm not usually a big fan of the whole multitasking thing,
0:40:19 > 0:40:21but I kind of need to be doing different things at the same time.
0:40:22 > 0:40:25You see, when you cut it, it just cuts so much better.
0:40:26 > 0:40:29So this is exactly the same again
0:40:29 > 0:40:31and this is going to go in the other three cake tins.
0:40:32 > 0:40:34Ya-ay...eee.
0:40:34 > 0:40:35Yeah, that's fine. I'm happy with that.
0:40:35 > 0:40:37I'm going to just microwave this for a second.
0:40:39 > 0:40:42The consistency I want is something I can spread, so I think this
0:40:42 > 0:40:45is just about there, because it'll thicken up a lot as it cools.
0:40:45 > 0:40:50I don't want to put it into the freezer when it's still really hot.
0:40:50 > 0:40:53But it will go in there soon, just to speed up the cooling.
0:40:53 > 0:40:56Ian miscalculated his first batch of cakes...
0:40:58 > 0:41:01..and there's something not quite right about his second.
0:41:01 > 0:41:04I forgot to put the oranges in with the mixture.
0:41:04 > 0:41:09Um... So I guess it's better to discover these things now
0:41:09 > 0:41:11rather than after it's gone in the oven, but still.
0:41:11 > 0:41:14It's just another delay in getting them in the oven.
0:41:15 > 0:41:19Outside the tent, the rain has stopped in time for the arrival
0:41:19 > 0:41:21of the finalists' friends and family.
0:41:21 > 0:41:23And a few familiar faces.
0:41:23 > 0:41:26It is so weird being back!
0:41:26 > 0:41:27It's amazing!
0:41:27 > 0:41:31I don't know, I thought I would enjoy it a bit more watching,
0:41:31 > 0:41:33but it's just made me really nervous!
0:41:33 > 0:41:37I came here and I said, "Why am I not there?!"
0:41:37 > 0:41:38SHE LAUGHS
0:41:38 > 0:41:41Yeah, I would like to be in that tent, but I'm not.
0:41:41 > 0:41:43What can you do, isn't that life?
0:41:43 > 0:41:45I'm so pleased that's not me.
0:41:45 > 0:41:48Or I'd have been stood on my head or doing something on the floor,
0:41:48 > 0:41:51or tap dancing or singing or something.
0:41:51 > 0:41:53Have I got a favourite? Nadiya.
0:41:53 > 0:41:57I'd like to see Tamal do it, I think. Yeah, he's a cool guy.
0:41:57 > 0:41:59Do I actually have to say?
0:41:59 > 0:42:02My money might be on Ian because he's very different.
0:42:02 > 0:42:04Who's family are near?!
0:42:04 > 0:42:06All right.
0:42:06 > 0:42:08I think...Nadiya will win.
0:42:14 > 0:42:16So all the cakes are done. It HAS stopped raining.
0:42:16 > 0:42:19Um... Caramel!
0:42:19 > 0:42:21The change in weather...
0:42:21 > 0:42:24may just have handed Tamal an advantage.
0:42:24 > 0:42:26I wouldn't want to be doing this and thinking,
0:42:26 > 0:42:29"I've not tested myself, I've not tried new skills."
0:42:29 > 0:42:32Sugar work is something that I really didn't have much
0:42:32 > 0:42:34confidence on before all this started.
0:42:35 > 0:42:38- A lot of sugar work, Tamal. - Yep.
0:42:38 > 0:42:40- Are you nearly there? - Cooling is the issue, now.
0:42:40 > 0:42:42Happy, Nadiya?
0:42:42 > 0:42:44Yeah.
0:42:44 > 0:42:46Yeah.
0:42:47 > 0:42:48Happy, Paul?!
0:42:48 > 0:42:50HE LAUGHS
0:42:50 > 0:42:52I forgot to take the cream cheese out of the fridge earlier.
0:42:52 > 0:42:55It's supposed to be at room temperature. Spread it out a bit...
0:43:00 > 0:43:03I said I'd make some, and it's here.
0:43:03 > 0:43:05It's going to be tight.
0:43:05 > 0:43:07I'm now going to make...
0:43:07 > 0:43:09some flowers.
0:43:09 > 0:43:12I've got to make three large ones, six medium ones and lots
0:43:12 > 0:43:13and lots of small ones.
0:43:13 > 0:43:16I'm trying to do as much as I can given the time restraints.
0:43:16 > 0:43:19Bakers, we've called time on the drizzle outside,
0:43:19 > 0:43:21the drizzle inside's got one hour left.
0:43:21 > 0:43:24One hour, on your classic bakes.
0:43:24 > 0:43:26These very, very last cakes.
0:43:44 > 0:43:46- Oh, no! - CLATTERING
0:43:46 > 0:43:48Left it in a bit too long! It's gone...
0:43:48 > 0:43:50Well, at least we know it sets.
0:43:50 > 0:43:51Oh!
0:43:58 > 0:44:01I didn't think I was making it difficult for myself.
0:44:01 > 0:44:03As usual, I've... Sorry.
0:44:03 > 0:44:06How long have we got?
0:44:06 > 0:44:11Bakers, half an hour till your personal show is stopped.
0:44:11 > 0:44:12OK.
0:44:18 > 0:44:20It's getting there. It's softening up a bit.
0:44:20 > 0:44:24I just want to fill the cakes and get on with the spun sugar.
0:44:24 > 0:44:25Which reminds me...
0:44:27 > 0:44:29Ah! Froze my finger.
0:44:29 > 0:44:32It's OK. We don't need fingers after this, anyway(!)
0:45:06 > 0:45:07Ian, hurry up!
0:45:10 > 0:45:13- Now is not the time for calmness. - I know. It's not.
0:45:13 > 0:45:15Now is not the time for anything Zen.
0:45:15 > 0:45:18- You're going to have to motor now, my love. Do you do motoring?- Mmmm...
0:45:18 > 0:45:19- No?- Not really, but...
0:45:19 > 0:45:22- How long have we got? - Bakers, three minutes.
0:45:27 > 0:45:29Oh, Ian did actually run, then.
0:45:35 > 0:45:36Hurry up!
0:45:38 > 0:45:39Finished!
0:45:41 > 0:45:44Ladies and gentlemen...
0:45:44 > 0:45:47Bake Off 2015 is over. Whoo!
0:45:47 > 0:45:49SCATTERED APPLAUSE
0:45:58 > 0:46:03- Group hug, guys. - Well done.- We did it.
0:46:03 > 0:46:07- I'm going to do a you and start crying!- Don't cry!- Don't cry!
0:46:07 > 0:46:09I feel emotional.
0:46:09 > 0:46:12Even Tamal, he was starting to crack at the end then
0:46:12 > 0:46:14and he's meant to be the strong one amongst us!
0:46:14 > 0:46:16I just, um...
0:46:16 > 0:46:18There was a lot riding on today for me.
0:46:18 > 0:46:21I have tried so, so hard to get everything per...
0:46:21 > 0:46:24SO hard, to get everything perfect.
0:46:24 > 0:46:26I had a tear in my eye as I walked out of the tent,
0:46:26 > 0:46:28thinking, "I'm not going to ever do that again."
0:46:33 > 0:46:35Yeah, I've been through a lot. Put a lot into this.
0:46:37 > 0:46:39A lot on this apron, bit more to go on it, yet.
0:46:43 > 0:46:45Yeah, no, I've gone and given it my all.
0:47:03 > 0:47:06Nadiya, do you want a hand bringing up your Showstopper?
0:47:06 > 0:47:08- Got it?- Yes, careful, careful, careful.
0:47:15 > 0:47:16Thank you.
0:47:19 > 0:47:24- It does look spectacular.- It's very smooth, it looks very elegant.
0:47:24 > 0:47:26I think the flowers are very delicate, they've been well made.
0:47:26 > 0:47:30Each one of those is beautiful. I'll take a slice out of each one.
0:47:31 > 0:47:33What we're keen on trying, though, is getting
0:47:33 > 0:47:37the texture of the lemon drizzle inside the same on each layer.
0:47:37 > 0:47:40Those look a very even bake, all of them.
0:47:40 > 0:47:43Even judging it with your finger when you're pressing the texture,
0:47:43 > 0:47:45it's exactly the same on each one.
0:48:02 > 0:48:05The lemon comes through beautifully through every layer.
0:48:05 > 0:48:08The texture of the fondant is perfect,
0:48:08 > 0:48:12your method with marshmallows is new to me and I think it's very good!
0:48:18 > 0:48:20Now, Nadiya.
0:48:22 > 0:48:23That's stunning.
0:48:24 > 0:48:28The actual fondant on the outside is beautiful, it's marshmallowy,
0:48:28 > 0:48:32and that with the whole cake itself is delicious, really good.
0:48:32 > 0:48:35If this was your wedding cake, I think your husband's outside,
0:48:35 > 0:48:36you're going to have to take him
0:48:36 > 0:48:39- a whole tier a bit later on. - I might have to!
0:48:43 > 0:48:46Tamal, if the abandoned Chinese fishing village can't come to
0:48:46 > 0:48:49the table, I will give it a hand!
0:49:02 > 0:49:04It looks spectacular.
0:49:04 > 0:49:06It is breathtaking.
0:49:06 > 0:49:08I don't quite understand how it all comes together...!
0:49:08 > 0:49:10But I think you've done brilliantly!
0:49:10 > 0:49:12It's a really muggy day
0:49:12 > 0:49:15and the one thing spun sugar doesn't like is moisture.
0:49:15 > 0:49:19This is quite tricky to do. To do a web, to link up the three,
0:49:19 > 0:49:20I think is ingenious.
0:49:20 > 0:49:23The idea of turning a sticky toffee pudding into a cake was
0:49:23 > 0:49:24always going to be a tricky one.
0:49:24 > 0:49:27A sticky toffee pudding is normally quite close textured.
0:49:27 > 0:49:30The fruit looks quite evenly distributed, which is good.
0:49:43 > 0:49:46Do you know, that really...
0:49:46 > 0:49:48I didn't really know what to expect at all.
0:49:48 > 0:49:51I was expecting to make rude remarks about it being a pudding
0:49:51 > 0:49:54and not a cake. It's a BEAUTIFUL cake,
0:49:54 > 0:49:57a wonderful filling with delicious icing on the top here.
0:49:57 > 0:50:00I think you've done exceedingly well.
0:50:01 > 0:50:03It's totally different.
0:50:03 > 0:50:06The taste of the toffee almost replaces the custard.
0:50:06 > 0:50:09One thing I was really worried about this was, was that going
0:50:09 > 0:50:12to bake inside with the amount of fruit in there? And it's baked.
0:50:12 > 0:50:13This works.
0:50:13 > 0:50:17And for once, you've managed to do it on the time, as well, which is...
0:50:17 > 0:50:20- What a time to do it! - Thank you! Thank you so much.
0:50:27 > 0:50:29- Well done!- Thank you!
0:50:32 > 0:50:33Ian, last but not least.
0:50:48 > 0:50:49What a construction!
0:50:49 > 0:50:53The thought of making five. You did make work for yourself!
0:50:53 > 0:50:56The fact that you joined it all together with one massive
0:50:56 > 0:50:59iced carrot down the middle is very clever. The icing is good.
0:50:59 > 0:51:03- It's a very classic looking carrot cake.- Sensibly, you've gone simple,
0:51:03 > 0:51:07so we're expecting something magnificent inside.
0:51:07 > 0:51:11You seem fairly consistent with your mixture. They're beautifully even.
0:51:27 > 0:51:30That's one of the best carrot cakes I've ever had.
0:51:30 > 0:51:32And you could pick any one of them.
0:51:32 > 0:51:35The flavour that comes through the bake is delicious,
0:51:35 > 0:51:38the texture that comes through with the nuts, it's beautiful.
0:51:38 > 0:51:40The sensation you get as well, with the spices,
0:51:40 > 0:51:43gives a little bit of warmth to it. The icing is delicious, it's cool.
0:51:43 > 0:51:45And every one of them are exactly the same.
0:51:45 > 0:51:49Would I have thought of putting star anise in a carrot cake?
0:51:49 > 0:51:53No, I wouldn't. The orange is in chunky pieces and I like it.
0:51:53 > 0:51:56It is a different carrot cake.
0:51:56 > 0:51:59Flavours, textures, the look, spot-on.
0:51:59 > 0:52:00Thank you.
0:52:06 > 0:52:08- SHE EXHALES - It's over.
0:52:08 > 0:52:09It's all done.
0:52:10 > 0:52:13TAMAL EXHALES
0:52:13 > 0:52:14HE SIGHS
0:52:14 > 0:52:16WHOOPING AND APPLAUSE
0:52:21 > 0:52:25As Tamal, Nadiya and Ian join their friends and family,
0:52:25 > 0:52:28Mary and Paul have a decision to make.
0:52:30 > 0:52:33Paul, you said that was one of the best carrot cakes
0:52:33 > 0:52:34you'd ever experienced.
0:52:34 > 0:52:35Yeah, perfectly baked.
0:52:35 > 0:52:38The depth of the flavours, stunning.
0:52:38 > 0:52:40That is the best carrot cake
0:52:40 > 0:52:44and who'd have thought the sticky toffee pudding cake...
0:52:44 > 0:52:45That is stunning.
0:52:45 > 0:52:48But what a clever man - he took a classic pudding
0:52:48 > 0:52:50and a classic fruit cake and made them into a new classic.
0:52:50 > 0:52:53Yeah, and this was obviously an emotional journey for Nadiya.
0:52:53 > 0:52:57She's made her own wedding cake and it tastes amazing.
0:52:57 > 0:52:59Is it fair to say we've never experienced
0:52:59 > 0:53:00such incredible-tasting bakes?
0:53:00 > 0:53:04- Incredible. All best of their type. - Do you think it's close?
0:53:04 > 0:53:05- Do you know what? I think it is.- It must be.
0:53:05 > 0:53:07Are you in agreement? Do you know yet?
0:53:07 > 0:53:09- I think we will be. - Well, if you haven't,
0:53:09 > 0:53:11we have prepared the mud pits, so you can wrestle it out
0:53:11 > 0:53:14- in the time-honoured Bake Off way. - As you did in series one.- Yeah.
0:53:14 > 0:53:16- OK.- Please wear the thong, Paul.
0:53:18 > 0:53:20WHOOPING AND APPLAUSE
0:53:26 > 0:53:29Lovely finalists, if you'd care to step up, my loves.
0:53:29 > 0:53:31CHEERING AND APPLAUSE
0:53:42 > 0:53:44I sincerely hope that the three of you
0:53:44 > 0:53:48are feeling incredibly proud of yourselves,
0:53:48 > 0:53:52because you have given us the most extraordinary bakes
0:53:52 > 0:53:57over the last ten weeks. Of course, there can only be one single winner,
0:53:57 > 0:54:00and so, with real pleasure,
0:54:00 > 0:54:02the winner...
0:54:02 > 0:54:07of the 2015 Great British Bake Off
0:54:07 > 0:54:08is...
0:54:15 > 0:54:16..Nadiya.
0:54:16 > 0:54:19CHEERING AND APPLAUSE
0:54:44 > 0:54:46There has to be a mistake!
0:54:48 > 0:54:51- Well done, Nadiya. - Thank you so much!
0:54:51 > 0:54:53You're the winner of the Great British Bake Off!
0:54:53 > 0:54:55PAUL CHUCKLES
0:54:55 > 0:54:57You've got this.
0:55:11 > 0:55:13CHEERING
0:55:15 > 0:55:17SHE WEEPS
0:55:24 > 0:55:27Nadiya has brought something special to the Bake Off.
0:55:27 > 0:55:29Her ideas, her flair, her emotion,
0:55:29 > 0:55:31her passion were all in her bakes.
0:55:31 > 0:55:33She just nailed the whole final
0:55:33 > 0:55:36and that was the best-tasting final we've ever had.
0:55:36 > 0:55:40I feel really pleased. Nadiya had a pretty flawless weekend.
0:55:40 > 0:55:42Totally the deserved winner.
0:55:42 > 0:55:45Yeah, I'm so pleased to have got this far, really pleased.
0:55:45 > 0:55:47Yeah, it's a huge honour.
0:55:47 > 0:55:49I think I'm going to come round to your house
0:55:49 > 0:55:51at some point in the next few weeks
0:55:51 > 0:55:53and we're going to have dinner together, yeah?
0:55:53 > 0:55:54OK. Your mummy's promised me.
0:55:54 > 0:55:57Baking with a group of people you get on with so well,
0:55:57 > 0:55:59you really feel proud for them when they do well.
0:55:59 > 0:56:02It's just... Yeah, it's just amazing.
0:56:02 > 0:56:04She's going to be insufferable now, though.
0:56:04 > 0:56:06She'll never shut up about it.
0:56:07 > 0:56:10She's never been the winner before, has she?
0:56:10 > 0:56:12- She is now, though.- She is now.
0:56:12 > 0:56:15I am never, ever going to put boundaries on myself ever again.
0:56:15 > 0:56:17I'm never going to say, "I can't do it."
0:56:17 > 0:56:19I'm never going to say, "Maybe."
0:56:24 > 0:56:28I'm never going to say, "I don't think I can."
0:56:28 > 0:56:30I can and I will.
0:56:34 > 0:56:39I'm really proud of Nadiya. So not confident to start with
0:56:39 > 0:56:41and over the weeks, she's grown and grown
0:56:41 > 0:56:44and learned herself that she can do it
0:56:44 > 0:56:47and when she came into the final today,
0:56:47 > 0:56:50she was nervous, but she had a sort of look that,
0:56:50 > 0:56:53"I'm going to do it," and she did.
0:56:53 > 0:56:55Sheer perfection.
0:56:55 > 0:56:57- VOICE BREAKING: - And I enjoyed every minute.
0:57:00 > 0:57:02SHE GIGGLES
0:57:05 > 0:57:06Well done.
0:57:06 > 0:57:07I'm so proud of you.
0:57:09 > 0:57:11You're amazing, you are.
0:58:59 > 0:59:01Are you a fantastic home baker?
0:59:01 > 0:59:05Do you think you could impress Mary and Paul with your baking skills?
0:59:05 > 0:59:08To apply for the next series of The Great British Bake Off, visit:
0:59:11 > 0:59:12Good luck!