The Final The Great British Bake Off


The Final

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In the beginning...

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Gorgeous, gorgeous, gorgeous.

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Oh!

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..there were 12.

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I can't believe that's just happened to me.

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They're not going to allow me into Yorkshire ever again.

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Now...there are three.

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BEEPING

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Right, calm down now.

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(Good luck, guys.)

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Good luck, guys.

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'Winning Star Baker in the first week...'

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No!

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'..Jane got off to a flying start.'

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Absolutely beautiful, yes.

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Thank you.

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'Her home-style baking impressed Mary and Paul.'

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That is first-rate.

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This is a complete mess.

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'Although timing often wasn't on her side.'

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Things didn't go to plan.

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No, they didn't.

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'The garden designer dug deep to make it to the final.'

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That fleur-de-lis is outstanding.

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Thank you.

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To be at the final is just amazing.

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It feels really unreal, actually.

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People say to you, "Oh, how've you been?

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"What's happened this week?"

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You go, "You know, nothing, really, same old,"

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and you want to go, "I'm in the final

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"of The Great British Bake Off!"

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And you can't.

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Candice has won Star Baker three times.

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Well done.

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Her elaborate creations...

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Wow, exceptional.

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..went the extra mile...

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It's like you, isn't it? You like to do things over the top.

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..and both impressed and frustrated the judges.

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Rein it in a little bit. Get your baking absolutely spot-on.

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But with bakes inspired by her family...

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-The overall effect is beautiful.

-Yes!

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..she's made it to the final.

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There's been a lot of practice this week.

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The other day, I did baking for 12 hours, and I hurt a lot.

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I'd really like to think I'd, like, got really fit and toned

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and everything from baking.

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Definitely haven't.

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Definitely struggling to fit in clothes currently.

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'Aerospace engineer Andrew...

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Where are your schematics for this?

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'..has been Mr Precision.'

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The overall effect is absolutely brilliant.

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'Despite his meticulous methods...'

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Guided rolling pin - gives me uniform thickness of dough.

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'..when it came to Star Baker...'

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Well done, Tom.

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'..for weeks, he was the bridesmaid...'

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Benjamina.

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'..never the bride.

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'But dessert week onwards...'

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They look gorgeous.

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'..was a turning point.'

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I've never seen a mechanised pie.

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'At last he won Star Baker...'

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The presentation is stunning.

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'..and won it again in the semifinal.'

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Coming in, I really wanted to make the final.

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That was my number one objective, and then if I can win it...

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That seemed like a silly dream at the time,

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but now that we're here,

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I've got to darn well try.

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Bakers, finalists!

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Welcome to the tent. And the final this year is being given...

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RP ACCENT: ..the royal treatment.

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NORMAL TONE: Between the four of us,

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we already have a sponge sceptre and several jellied orbs,

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but Mary and Paul would like to complete the set

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by giving you the challenge of making a filled meringue crown.

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We're not talking some little nimby-pimby tiny crown.

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No, bakers, we want a family-sized crown

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big enough for the whole royal family.

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It must have three layers of meringue, at least...

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..and it must be dazzlingly decorated.

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You've got three hours on this challenge.

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-On your marks...

-Get set...

-Bake!

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-CANDICE:

-Good luck.

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Good luck, guys.

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BOWL CLATTERS

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The nerves are a bit jangly. I've dropped a bowl already.

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It is the final.

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We've been waiting for this,

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and I think it's quite right we go royal.

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After all, it is the Queen's 90th birthday year.

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This is the last signature chance,

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so we've chosen meringue.

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Now, they've struggled with meringue in the past,

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so I thought it was a good idea to go back to the meringue again.

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We've asked for a crown.

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How they achieve that is up to them,

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but what I am looking for -

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it's got to taste good, look good and be spectacular.

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Three tiers of meringue can be quite sweet and overwhelming,

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so they've got to add a little bit of tartness to it.

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That can come from the fruit - whether it's a curd, a compote,

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that will balance out the sweetness of the meringue.

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I haven't any idea who's going to win.

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It's an open field.

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I'm looking forward to it.

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Good morning, Jane.

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-Good morning.

-Right, tell us all about your meringue crown.

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My meringue crown is a red, white and blue meringue crown

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with strawberry and raspberry compote,

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and then the next layer is a blueberry compote,

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and then the top is white flesh nectarines with other fruits.

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Jane's red, white and blue pavlova

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is her husband Ray's favourite dessert.

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She's hoping that sticking with her tried and tested family favourite

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will be a hit with Paul and Mary.

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Now, you've kept it fairly simple for the final.

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I have kept it simple, but I want it to be a good pavlova at the end.

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Guys, simple is good, surely?

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Well, it comes down to perfection.

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When you go simple, we are looking for the best flavours,

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the best look with no failure.

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No pressure, then!

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All three bakers have opted for a pavlova-style meringue.

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-ANDREW:

-I'm using muscovado sugar as well as caster.

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It gives it a more caramelly flavour, which I quite like,

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but can lead to easier-collapsing meringues.

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Can tend to crack slightly, but flavour wins, right?

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-JANE:

-This is just caster sugar.

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I want a nice, as white as possible, meringue.

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True to form for this regal signature...

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It needs to be just right. Just like Goldilocks.

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..Candice is going a little further.

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I am doing two different meringues.

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One of them I'm adding white caster sugar,

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and the other one will have golden caster sugar.

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Her two different meringues will make three tiers of pavlova,

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filled with Prosecco-soaked strawberries,

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mango curd, gold-dusted Physalis

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and glittered pistachios.

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Then there's a fourth tier,

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inspired by the tiny crown of Queen Victoria.

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You've chosen to do quite a lot of different things, actually.

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-Yep.

-You've got to do it all in the time.

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I have got to do it all in the time,

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but I think once the meringues are in,

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the bits in the middle I can fill.

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As long as they've got their cooking time and their cooling time,

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so they're nice and crisp,

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then it's just a case of building it up.

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-All right, good luck.

-Thank you.

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I thought I'd reined it in.

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I didn't think I was going complicated at all this week.

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I've got three main layers, three flavours,

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one mini crown, a curd and some fruit.

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Nothing.

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So, I've increased the speed now that all the sugar's been added,

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and then I'm looking for really solid peaks.

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There's nowhere to hide if the meringue goes wrong.

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There will be no time to remake.

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If it isn't beaten until it's completely stiff...

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Still soft.

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..when piped, the meringue will lose its shape...

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..and then collapse as it's baked.

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Suddenly feeling really nervous.

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Oh, how can meringue do this to you, eh?

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-CANDICE:

-I'm just going freehand on my circle.

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Whoops!

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-ANDREW:

-That's going to be my meringue cross on top.

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-CANDICE:

-The next meringue is going to have colour.

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This is going to have pistachio on it.

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So my Queen Victoria crown will go on here.

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I wanted to feature that cos I loved that when I was younger.

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You do need steady hands.

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Just applying some gold lustre to give it a nice vibrant royal look.

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Good morning, Andrew. How are you?

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Good morning, I'm very well, thank you.

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Tell us about this meringue.

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This is just a classic meringue

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and I've used a 50-50 caster sugar to muscovado composition.

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-Yeah.

-I'm just going to pop them in the oven.

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And you're confident about getting it all finished and looking good?

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I have had a couple of slight meringue collapses,

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so I'm a little nervous about the structure at the end.

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But hopefully my added rings in the centre will...

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-Give it support.

-Yeah.

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Andrew's engineering expertise will be fully tested

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in his re-creation of the Queen's Jubilee crown

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in muscovado meringue.

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It will contain a pecan praline centre

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and layers of blackberry fool,

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topped off with cassis jelly jewels.

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Now, you've chosen a difficult meringue.

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Muscovado sugar, being very moist,

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and I notice that it is quite runny now... I hope it holds.

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My engineering credentials are going to be tested.

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They will be. Severely.

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Right, going in. I'm leaving it in there for an hour and ten minutes.

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They're going to go in the oven for about an hour and 20 minutes.

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I'm baking mine for an hour on a fairly low temperature.

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About 130.

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Now is the bit I can enjoy a bit more.

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They're in the oven. I can't worry about them, I can't change them.

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It's in the hands of chemistry and the gods.

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The finalists need to spend every minute

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that the meringues are in the oven

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perfecting their fillings and toppings.

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Now I get to make the jellied jewels.

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I'm adding gelatine, some creme cassis.

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I just love blackberries, so I'm going for gold and purple.

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It was inspired by the Queen's coronation crown.

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I have got some blueberries, a bit of sugar, a bit of lemon juice,

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a little bit of water.

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I'm going to make a blueberry compote

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and then a strawberry and raspberry compote as well.

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Nothing like British fresh fruit, is there?

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This is my pecan praline.

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I'm hoping I've put this on the right side of the paper.

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-CANDICE:

-This is mango curd.

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As it's a special occasion,

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this is Prosecco for my strawberries.

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(Aah!)

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There's two sides to the baking paper

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and I've put it on the wrong one.

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As you can see, it...

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-HE SQUEALS

-Facepalm.

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45 minutes remain in the final Signature Challenge.

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The oven is turned off, so I'm just waiting for them to cool down.

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They've finished baking.

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Technically now it's more important to let them cool down

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really, really slowly.

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Sudden changes in temperature could destroy the meringue...

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I'm just on crack watch.

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..and will make constructing a crown impossible.

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Two minutes. I'm just going to hold my nerve. Two minutes.

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I'm coming out. I'm going...

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If you rush it, you open the door of the oven and get them out

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and you can hear them going, "Ping! Ping! Ping!"

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You can actually hear them cracking.

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-HE IMITATES CRACKING

-I might just put them back

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in the open oven just to reduce the temperature shock a bit.

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-What are you listening for?

-I don't know.

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Jane just said, "Can you hear it crackling?"

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So I thought I'd listen.

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-HIGH-PITCHED:

-Eat me! Eat me!

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This one is looking a little stronger.

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Oh, gosh! My stomach just turned over.

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The bottom one has cracked.

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(Oh, look. They are amazing!)

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You can't out-Candice Candice.

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You've just got to be happy with what you do.

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Perfection is all I've got to hit today.

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Bakers, here's the story.

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You've got 15 minutes on your crowning glory.

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I'm sorry to be bore-y.

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This is where you find out if the meringues have stuck,

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and try and keep smiling if that's the case.

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'The judges are looking for at least three tiers of crowning glory.'

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Oh, hello!

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Oh, don't do that.

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-CANDICE:

-My cream has whipped up nice and light, actually.

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It is mascarpone, double cream and vanilla.

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OK.

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It looks like we might have got away with it.

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I just need to start constructing.

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-What's going on, my love?

-So, I'm going to...

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try and stick this on with a bit of caramel.

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Carefully, carefully.

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Blueberry compote. It is a little bit runny,

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but what I'm going to do is I'm going to make a blueberry dam.

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God, it's a delicate beast.

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Praline to go in the middle.

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These are my jewelled pistachios.

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This is blackberry fool. I want this to be slightly sharp.

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There is a lot of sugar in the meringue,

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so I don't want it to be too sweet.

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-JANE:

-My bottom is cracking. I can see it.

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I'll just about have enough cream.

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Whoops!

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I'm just going to shine up my Physalis.

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You want to make sure you get that right.

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Five minutes, bakers. Just five minutes left.

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Oh, jelly. Jelly, jelly!

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(He's putting it on the Queen.)

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OK, bakers, that's it.

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Time is up.

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Coronation time, gang.

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ANDREW EXHALES DEEPLY

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Paul and Mary are expecting a spectacular meringue crown

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with at least three tiers and full of delicious fillings.

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You've chosen a meringue using muscovado sugar,

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which is very difficult to get definition.

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If we look at the top here,

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we haven't got a clear definition of your icing pipe.

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I'm going to take a slice.

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You've got to keep it very much on the head.

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Yes.

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Tell me, what's happening in the middle?

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I put the pecan praline in there.

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All the flavours go well.

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The praline is very, very sweet

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and it's slightly overpowering everything.

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Obviously meringue is sweet,

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therefore, for me, the rest needs to be a little bit sharp.

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The fool hasn't got much flavour to it.

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I think the meringue's gorgeous. It's nice and soft inside.

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You've got a nice chew.

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The jelly, I like. It's got a lot of flavour in it.

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It has got more of a kick, actually, than the fool has.

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I don't like the praline in the middle, but I love the effect.

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OK.

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I think it looks great.

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I love the pipework. There's a lot going on in there.

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-Yeah.

-I was a bit worried about this little crown on the top,

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how you were going to get it off the moulds,

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but you've managed to get it off OK.

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It looks impressive,

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and I love the way you've got so many flavours there.

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I didn't think you'd finish, but you did.

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Oooft!

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You can actually feel the texture of the meringues all the way down.

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-Oh!

-The way it's holding is quite impressive.

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It's actually staying in one piece,

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and what a piece of meringue that is!

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Wow!

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Your curd is lovely.

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The meringue, it's got a lovely softness in the middle.

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There's so many textures in there, and the flavours are quite sharp.

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And you've got the nuts in there as well, which adds something to it.

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Yeah, I like that.

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A handshake! Hollywood handshake! CANDICE SQUEALS

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(Handshake!)

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You've made, from appearance point of view,

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a first-rate meringue.

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It's held all its shape perfectly.

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I can't wait to get the texture of that meringue, you know.

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It does look very impressive.

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-Yeah, it does.

-Oh, thank you.

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Oh, the way that the knife just falls through!

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Look how solid it is at the bottom there as well.

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Perfect, isn't it?

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The flavours go very well.

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Your coulis is sharp, and do you know what is really sharp?

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The peach on top,

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which is just what you need with a pavlova.

0:17:170:17:20

Because it's so tall,

0:17:200:17:23

it's very difficult for it to actually hold together

0:17:230:17:25

when you cut it.

0:17:250:17:27

Your description of a sort of pavlova trifle is about right.

0:17:270:17:32

I sense... I knew... Oh, hello!

0:17:320:17:33

Oh, thank you!

0:17:330:17:35

Thank you.

0:17:350:17:36

Three layers of heaven.

0:17:360:17:38

-It's beautiful.

-Thank you very much indeed.

0:17:380:17:40

I'm absolutely delighted. I got the handshake!

0:17:480:17:50

When Candice got her handshake, I thought,

0:17:500:17:52

"I've never seen two handshakes.

0:17:520:17:54

"I've never seen two handshakes. Not a chance."

0:17:540:17:57

And I got a handshake!

0:17:570:17:58

He's giving out handshakes willy-nilly.

0:17:590:18:02

But, no, Jane's did look spectacular.

0:18:020:18:05

First bake of final done

0:18:050:18:06

and I couldn't really have got off to a better start,

0:18:060:18:09

which is amazing.

0:18:090:18:11

It was a bit of a kick in the teeth to have, like, the double handshake.

0:18:110:18:14

I can deal with one. Two is a bit, like...

0:18:140:18:17

Really, I need to come first in the Technical.

0:18:170:18:19

Definitely at the back of the pack at the moment.

0:18:190:18:21

Now, bakers, this is your last ever Technical Challenge.

0:18:350:18:40

Any advice, Mary?

0:18:400:18:41

This bake will be very familiar,

0:18:410:18:44

but there are one or two tricky things about it.

0:18:440:18:47

Wow, cryptic!

0:18:470:18:49

Now, off you both go to your intimacy workshop.

0:18:490:18:51

Catch you later.

0:18:510:18:53

OK. Now, Mary would love you to make a...

0:18:530:18:57

Victoria sandwich with jam and buttercream.

0:18:570:19:01

But there's a twist.

0:19:010:19:02

Lift that up, you'll see boxing gloves.

0:19:020:19:04

Put them on, then the Zorro mask, then just tease the trousers down

0:19:040:19:07

and you're ready to go.

0:19:070:19:08

You've got an hour and a half on your challenge.

0:19:080:19:10

-On your marks...

-Get set...

-Bake!

0:19:100:19:12

OK.

0:19:150:19:16

We have absolutely no instructions.

0:19:190:19:21

Are you ready for this?

0:19:210:19:22

"Make a Victoria sandwich using two 20cm tins

0:19:220:19:26

"filled with raspberry jam and buttercream."

0:19:260:19:28

That's it.

0:19:280:19:29

Right.

0:19:300:19:31

So, Mary, you've chosen a classic challenge for the last Technical.

0:19:310:19:35

Victoria sandwich.

0:19:350:19:37

We've given them no recipe, no method,

0:19:370:19:40

just two tins and the ingredients.

0:19:400:19:42

Now, you've judged quite a few Victoria sandwiches

0:19:420:19:44

-in your time, I'm sure.

-I've never counted.

0:19:440:19:46

I mean, I've done village shows, county shows, schools...

0:19:460:19:50

So I know exactly what it should be.

0:19:500:19:52

They can do it by the all-in-one method,

0:19:520:19:54

they can do it by the creaming method,

0:19:540:19:56

but it should look exactly like that when it's finished.

0:19:560:19:59

Beautifully level, a very even rise,

0:20:000:20:04

pale golden all the way around,

0:20:040:20:07

and a beautiful texture inside.

0:20:070:20:09

It's going to be fascinating to see how they cope with this.

0:20:090:20:11

I hope the bakers come up with something that's good.

0:20:110:20:13

I think they will.

0:20:130:20:14

Unsalted butter, we've got salted butter.

0:20:180:20:19

We've got medium eggs, we've got large eggs.

0:20:190:20:21

We've got... No idea what that is.

0:20:210:20:23

My ratios are 225g of self-raising flour,

0:20:250:20:29

butter, sugar, four large eggs...

0:20:290:20:32

I'm going to go for four large eggs.

0:20:320:20:35

Victoria sponge is all about having exactly the same amount

0:20:350:20:37

of every ingredient.

0:20:370:20:39

-ANDREW:

-I'm weighing the eggs because it's the final

0:20:390:20:41

and weighing the eggs feels like the right thing to do.

0:20:410:20:45

259g of everything.

0:20:450:20:48

So, 227 self-raising, butter and caster.

0:20:480:20:53

-CANDICE:

-I always use golden caster sugar at home,

0:20:530:20:55

so I'm going to use golden caster sugar here.

0:20:550:20:58

I'm going to go caster. I don't want it to be too dark.

0:20:580:21:01

I'm going to do it exactly how I do it at home, all in one.

0:21:030:21:07

I'm going to do an all-in-one method,

0:21:090:21:10

which is a Mary favourite, I think.

0:21:100:21:13

-ANDREW:

-I'm going to cream the butter and sugar first.

0:21:130:21:15

I'm going to go for the creamy method.

0:21:150:21:17

I don't actually make a lot of Victoria sponges.

0:21:170:21:20

I'm relying on memory.

0:21:200:21:21

We should know how to do it, but if it goes wrong,

0:21:210:21:24

we're going to use look pretty daft.

0:21:240:21:27

Have I put everything in that I should have done?

0:21:270:21:31

Eggs might help.

0:21:310:21:33

-MEL:

-How are you, love? How's the final going?

0:21:330:21:35

I could use with this one being a good one, to be honest.

0:21:350:21:37

To be out of the handshake club was a little demoralising.

0:21:370:21:40

-Matey!

-I know, the double handshake.

0:21:400:21:42

But the handshake doesn't mean everything.

0:21:420:21:44

You have come back from things before, Andrew, haven't you?

0:21:440:21:47

I have, but this isn't about coming back,

0:21:470:21:49

this is about ending up on top, isn't it?

0:21:490:21:51

(Oh, Andrew, that's fighting talk!)

0:21:510:21:53

I mean, you've got to be open at this stage, haven't you?

0:21:530:21:55

-Everyone wants to win.

-Everyone.

-Everyone in this tent.

0:21:550:21:58

Or die trying!

0:21:580:21:59

Just to be extra anorak-like,

0:22:020:22:04

I'm going to make sure I weigh how much batter goes into each.

0:22:040:22:07

Slightly larger tins than I use at home, but that's fine.

0:22:070:22:11

Just whack in some more mix.

0:22:110:22:13

It is important that it is level.

0:22:140:22:16

If it doesn't go right, then I'm in big trouble.

0:22:160:22:18

I'm going in!

0:22:200:22:21

I should have 456 in each if I've done that correctly,

0:22:210:22:25

which I hope I have.

0:22:250:22:26

There we go. 180 for 15 minutes,

0:22:280:22:31

but I think it will be more like 20, 25.

0:22:310:22:33

I've put it on 180 for 20 minutes to start off with.

0:22:330:22:37

I just really want to get it in the oven now

0:22:370:22:39

cos I'm very behind the other two.

0:22:390:22:40

I'm going to go in with that.

0:22:410:22:44

Mid-shelf.

0:22:440:22:46

Start with 20, and then I'll keep an eye on them.

0:22:460:22:49

I'm nervous about this,

0:22:490:22:50

because a tiny imperfection in a cake

0:22:500:22:52

could mean last in the Technical.

0:22:520:22:55

It's got to be right. Got to be right.

0:22:550:22:58

I am just going to get my jam on.

0:23:000:23:02

I'm going for half the quantity of sugar to raspberries.

0:23:020:23:06

-Is it?

-I'm using 50-50.

0:23:060:23:08

Just the way I make it at home.

0:23:080:23:10

I've gone for 350g of raspberries and 150g of sugar.

0:23:100:23:16

I never use buttercream at home.

0:23:170:23:19

A drop more milk in there.

0:23:190:23:20

You don't want it to be too thick.

0:23:200:23:22

In my experience, adding it a spoonful at a time

0:23:220:23:24

gives a smoother buttercream.

0:23:240:23:25

I've tried it all-in-one before, but it tends to go a bit grainy.

0:23:250:23:30

CANDICE COUGHS

0:23:300:23:31

It could be the smallest thing today that clinches it.

0:23:310:23:34

I need this.

0:23:340:23:36

I really need this.

0:23:360:23:37

Bakers, just half an hour till I have your cake and eat it.

0:23:370:23:40

Mary is going to be looking for a nice golden colour.

0:23:430:23:47

Maybe a little rise, but more or less flat.

0:23:470:23:50

A bit dark on top.

0:23:520:23:54

(Mine are flatter than Candice's, though.)

0:24:000:24:02

JANE CHUCKLES

0:24:020:24:03

Relatively happy. They're the right colour, so...

0:24:050:24:09

Candice's look good and Andrew's look really nice over there as well.

0:24:090:24:12

(Oh, it's tense, this, isn't it?)

0:24:130:24:16

-ANDREW:

-My jam is not as firm as I'd like it to be.

0:24:160:24:19

Another 15 minutes in the fridge will probably help.

0:24:190:24:23

All going for seedless over there.

0:24:230:24:25

This is my interpretation.

0:24:250:24:27

It's either going to work, or it's not.

0:24:270:24:30

You have five minutes left on your last-ever Technical Challenge.

0:24:350:24:39

-JANE:

-It is the final, so I'm going to pipe the buttercream in.

0:24:410:24:44

We're going to end up doing the very same look.

0:24:450:24:48

It means there'll be more direct comparisons.

0:24:480:24:50

If I'm honest, being directly compared to Jane

0:24:500:24:52

is quite intimidating.

0:24:520:24:53

I think that looks yummy.

0:24:590:25:01

Right, you magnificent spongers, time is up.

0:25:100:25:13

Could you bring them up to the gingham table, please?

0:25:130:25:16

Mary and Paul are looking for a perfect Victoria sandwich

0:25:220:25:26

with a light sponge filled with raspberry jam and buttercream icing.

0:25:260:25:29

OK, shall we start with this one, Mary?

0:25:310:25:34

This one looks quite dark, actually.

0:25:340:25:35

It looks a bit too dark, and this jam doesn't look as though it's set.

0:25:350:25:39

You can see it dripping down the side there.

0:25:390:25:41

It's really a jelly rather than a jam,

0:25:410:25:44

because the pips have been taken out.

0:25:440:25:46

The actual sandwich - the structure looks good.

0:25:480:25:51

It's a good, even texture throughout.

0:25:510:25:54

I think the Victoria sandwich tastes good,

0:25:540:25:55

but that buttercream is quite grainy.

0:25:550:25:57

Right, moving on. This has a nice texture on this one.

0:25:570:25:59

It's quite even. I like the colour on this as well.

0:25:590:26:02

I like the buttercream in there.

0:26:020:26:03

-It's quite neat.

-Looks a very good jam there.

0:26:030:26:06

It's a good thing I like a Victoria sandwich.

0:26:080:26:10

You notice what a big piece I'm taking of each one!

0:26:100:26:13

It's buttery, it's got good flavour.

0:26:130:26:15

-That's a good Victoria sandwich, that, it tastes good.

-Mmm.

0:26:150:26:18

Moving on to the last one, Mary.

0:26:180:26:20

It's a little bit on the dark side

0:26:200:26:22

and it has a very large rise to it.

0:26:220:26:26

I think it's got a lot of mixture in there.

0:26:260:26:29

-A lot of mixture.

-It's considerably bigger.

0:26:290:26:31

The buttercream is a bit on the soft side.

0:26:310:26:34

The jam is quite thick, actually.

0:26:340:26:36

They have cooked it through, and it is a good flavour.

0:26:380:26:41

OK. This is going to be tricky.

0:26:410:26:43

But which finalist has baked

0:26:460:26:48

a technically perfect Victoria sandwich?

0:26:480:26:50

This has been a very difficult task for us.

0:26:510:26:54

We've been backwards and forwards.

0:26:540:26:55

It was very close between two and three, I'll tell you that much.

0:26:550:26:59

In third place is this one.

0:27:020:27:04

There was more mixture in there than I would have expected,

0:27:050:27:09

and the jam itself was a little bit gluey.

0:27:090:27:13

And the buttercream was very soft.

0:27:130:27:16

In second place is this one.

0:27:160:27:18

The flavour of your jam was better, marginally, than Jane's.

0:27:200:27:24

The buttercream, however, was a little bit grainy.

0:27:240:27:26

But the overall flavour of the sponge was just a little bit better.

0:27:260:27:30

Thank you.

0:27:300:27:31

And in first place is this one.

0:27:310:27:34

-MEL:

-Well done, Andrew.

0:27:340:27:35

-MARY:

-We have an even bake, a nice pale, golden colour.

0:27:350:27:39

We've got a good jam and a lovely, smooth buttercream.

0:27:390:27:43

Thank you.

0:27:430:27:45

Well done, well done.

0:27:450:27:47

To stand a chance at all, I needed to come first.

0:27:470:27:49

And, yeah, really pleasantly surprised.

0:27:490:27:52

Two is all right. I thought I was going to be third.

0:27:520:27:55

I do think, genuinely, we are all going into it fairly even,

0:27:550:27:59

and that's quite nice.

0:27:590:28:00

I think the trophy is still very much up for grabs.

0:28:000:28:04

BLEATING

0:28:080:28:09

BUZZING

0:28:110:28:12

There's just one challenge remaining in the 2016 Great British Bake Off.

0:28:190:28:23

In just a few hours, at a very special picnic,

0:28:250:28:28

either Candice, Jane or Andrew will be crowned this year's winner.

0:28:280:28:33

They're making an awful lot of stuff in their Showstopper, Mary.

0:28:330:28:37

An unbelievable amount.

0:28:370:28:38

I mean, it's one of the most exciting Showstoppers

0:28:380:28:41

we've ever had.

0:28:410:28:42

-MEL:

-I know it's very difficult judge between just three of them

0:28:420:28:45

being so close. Let's cut to the chase.

0:28:450:28:48

Candice and Jane are very, very close in the Signature.

0:28:480:28:51

Candice went really overboard with the meringue.

0:28:510:28:53

I think it worked, as well.

0:28:530:28:54

Likewise, Jane did the perfect pavlova.

0:28:540:28:57

And then it all changed again.

0:28:570:28:58

Andrew didn't have such a good Signature,

0:28:580:29:00

but he came top in Technical.

0:29:000:29:01

It was a very good Victoria sandwich.

0:29:010:29:03

Paul gave the double Hollywood handshake

0:29:030:29:06

to the ladies in the tent.

0:29:060:29:08

He gave a single handshake.

0:29:080:29:09

There was a single handshake to Candice.

0:29:090:29:12

And there was a full double for Jane.

0:29:120:29:13

-The Roman clasp?

-I've never...

0:29:130:29:15

We've never seen the Roman clasp before, I don't think, from Paul.

0:29:150:29:17

Is this telling us something about where they're standing

0:29:170:29:20

in the pecking order?

0:29:200:29:21

-No.

-Right. I'm glad we started with that, then!

-Just checking!

0:29:210:29:23

Bakers, welcome to your final Showstopper Challenge.

0:29:320:29:37

Paul and Mary would very much like you

0:29:370:29:40

to make a picnic fit for Her Majesty.

0:29:400:29:42

What we would like you to make is one chocolate celebration cake,

0:29:420:29:46

which Her Majesty apparently loves.

0:29:460:29:48

12 puff-pastry sausage rolls,

0:29:480:29:51

12 mini quiches,

0:29:510:29:53

12 savoury scones,

0:29:530:29:55

and 12 fruit and custard tarts.

0:29:550:29:58

That's 49 things altogether each.

0:29:580:30:02

You've got 20 minutes. On your marks...

0:30:020:30:03

LAUGHTER You've got five hours.

0:30:030:30:06

-On your marks...

-Get set...

0:30:060:30:08

-Good luck, and bake.

-Bake!

0:30:080:30:09

Creating a whole range of bakes for a picnic fit for the Queen...

0:30:110:30:15

TIMER BEEPS

0:30:150:30:16

..is the biggest-ever final challenge in Bake Off history.

0:30:160:30:20

49 little things, all in five hours.

0:30:200:30:24

Easy peasy(!)

0:30:240:30:26

Keep it together, Andrew...

0:30:260:30:28

Five hours seems an awful lot,

0:30:280:30:31

but if they don't get their planning right,

0:30:310:30:33

they won't finish on time.

0:30:330:30:35

This is batch baking and then some.

0:30:350:30:37

All the elements of a picnic that you can think of.

0:30:370:30:39

Every one of those bakes should be good enough

0:30:390:30:41

to put in front of the Queen.

0:30:410:30:42

Each item's got to be consistent.

0:30:420:30:45

We want a good finish as well as good flavours.

0:30:450:30:47

I'm expecting perfection.

0:30:490:30:51

Pastry...

0:30:510:30:52

I'm doing my pastries first so I can get them chilling.

0:30:520:30:54

I've got my spreadsheet, which...

0:30:540:30:56

I've got every five minutes planned so I know exactly where I am.

0:30:560:30:59

I haven't worked out timings properly on this,

0:30:590:31:02

but I think it should be... I think it should be...

0:31:020:31:04

I think it should be fine.

0:31:040:31:06

I know the order, I know I can get it done.

0:31:060:31:09

Going to do it.

0:31:090:31:10

-Hello, Candice.

-Good morning.

0:31:100:31:13

Right. What's going in your hamper, then?

0:31:130:31:15

I am doing a chocolate orange and orange cardamom cake,

0:31:150:31:19

then I am doing sausage rolls -

0:31:190:31:21

bacon, mushroom, black pudding. Little piggies,

0:31:210:31:23

so it'll have a little nose, peppercorn eyes,

0:31:230:31:26

with crackling curly tails.

0:31:260:31:28

To complete her picnic,

0:31:280:31:29

Candice is also making Manchego and olive scones,

0:31:290:31:32

salmon and asparagus quiches

0:31:320:31:34

and rhubarb and custard tarts,

0:31:340:31:36

all fit for not just a queen, but pearly kings and queens.

0:31:360:31:40

What makes it special for pearly kings and queens?

0:31:400:31:43

It's just a nod to where me and my dad are from, really.

0:31:430:31:46

-Ah, right.

-Cockney, Mary, Cockney.

-Cockney.

0:31:460:31:49

Candice's journey to the Bake Off began when she was four,

0:31:490:31:52

when her nan, Margaret, started teaching her to bake.

0:31:520:31:55

You always used to like to wear Nan's glasses.

0:31:550:31:58

-Come to that, you used to put Nan's shoes on as well.

-Yep.

0:31:580:32:01

My mum was always baking, so Candice wanted to be in on the action.

0:32:010:32:05

I'm so pleased Candice has achieved this for herself.

0:32:050:32:08

I don't think there's any words

0:32:080:32:10

that can express how proud we are

0:32:100:32:12

as a family.

0:32:120:32:14

Candice will go hell for leather to get whatever she wants.

0:32:140:32:17

I'm extremely proud of Candice.

0:32:170:32:19

Regardless if she wins

0:32:190:32:21

or whether she loses,

0:32:210:32:22

she'll always be a winner in my eyes and she's my daughter.

0:32:220:32:25

This is my puff pastry for my sausage rolls.

0:32:270:32:30

I'm going to do my first turn.

0:32:300:32:33

I used to hate making puff, but I do quite enjoy it now.

0:32:330:32:35

It's important to keep it cold

0:32:350:32:37

just cos you don't want the butter to melt.

0:32:370:32:38

If it softens up, it means you won't get those nice, puffy layers.

0:32:380:32:41

The sooner the bakers can prepare the pastry

0:32:410:32:43

for their sausage rolls and quiches...

0:32:430:32:46

(Right, next - next, next, next...)

0:32:460:32:48

Get that in the fridge.

0:32:480:32:50

Half an hour gone already.

0:32:500:32:52

What am I doing now? I don't know.

0:32:520:32:53

..the sooner they can begin their show-stopping chocolate cake.

0:32:530:32:57

I'm just liquefying my coconut oil.

0:32:570:32:59

So rather than using butter, I'm using oil.

0:32:590:33:03

It just makes it nice and moist.

0:33:030:33:04

I like adding ground almonds. I like what it does to the texture

0:33:050:33:08

and it just keeps it a little bit more moist.

0:33:080:33:10

My chocolate cake is my gran's chocolate cake.

0:33:100:33:13

It's kind of our definitive family recipe.

0:33:130:33:15

There is a lot riding on this cake, so...hopefully, I'll do it justice.

0:33:150:33:19

Andrew's picnic of family favourites

0:33:210:33:23

will also include smoked Cheddar and paprika scones,

0:33:230:33:26

sausage and chorizo jam rolls,

0:33:260:33:27

sweet potato, goat's cheese and caramelised onion quiches

0:33:270:33:30

and strawberry and pistachio tarts.

0:33:300:33:33

-I call you "the precision baker".

-Right, OK.

0:33:350:33:37

It's all about timing. You've...

0:33:370:33:38

Oh, right, you've got an Excel spreadsheet

0:33:380:33:40

-to tell you exactly what's going on.

-Yes, I do.

0:33:400:33:42

Minute by minute. We're wasting time right now.

0:33:420:33:44

I'm five minutes behind.

0:33:440:33:45

That's every five minutes is planned so I'm just dashing to the...

0:33:450:33:48

Yeah, it says here, actually, that...

0:33:480:33:50

Yeah, 9.05, "dash to fridge". He's on time.

0:33:500:33:52

Always a high-flier,

0:33:520:33:54

Andrew first discovered his love of engineering

0:33:540:33:57

through his love of cake.

0:33:570:33:59

Andrew's always rather liked chocolate cake

0:33:590:34:01

and things and he wanted to be able to make them.

0:34:010:34:04

Andrew has always been very passionate

0:34:040:34:06

about anything he's tackled

0:34:060:34:08

and Bake Off is no different.

0:34:080:34:09

He's been working full-time

0:34:090:34:11

and practising to one o'clock in the morning.

0:34:110:34:15

He didn't actually go to his own graduation.

0:34:150:34:17

We went and saw all his friends graduate.

0:34:170:34:19

He was baking.

0:34:190:34:20

If Andrew takes on any challenge, he's always put 100% into it.

0:34:200:34:23

He's an achiever,

0:34:230:34:24

and the success he's had so far has blown us away.

0:34:240:34:28

I absolutely think Andrew deserves to win.

0:34:280:34:30

He's put so much hard work into it

0:34:300:34:32

and I hope he does cos I love him to bits.

0:34:320:34:35

He'll hate me saying that!

0:34:350:34:36

SHE LAUGHS

0:34:360:34:37

I'm happy with the consistency of the cakes.

0:34:380:34:40

They've gone in for 15 minutes at 180.

0:34:400:34:43

Just making my orange sponge.

0:34:430:34:46

This is cardamom and orange

0:34:460:34:47

and then I will cover it in an orange cardamom syrup as well.

0:34:470:34:51

Chocolate cake's in the oven.

0:34:540:34:55

I've got my puff pastry in the fridge.

0:34:550:34:58

I'm just doing sweet pastry for my fruit tarts.

0:34:580:35:02

I mean for this sweet pastry to be nice and thin,

0:35:030:35:07

so about two millimetres.

0:35:070:35:09

I want it to be really crisp. I want Paul to love it.

0:35:090:35:12

I don't want to see a soggy bottom in sight.

0:35:120:35:15

I have no idea whether I'm on schedule or not.

0:35:150:35:17

I just have great belief that if I just keep going today,

0:35:170:35:21

if I keep going, it'll all be fine.

0:35:210:35:23

Jane's sweetcrust pastry tarts

0:35:230:35:25

will be filled with red fruits and elderflower creme patissiere.

0:35:250:35:29

Her picnic will also feature more of her family's favourites -

0:35:290:35:32

butternut squash and Parmesan scones,

0:35:320:35:35

apple and thyme sausage rolls,

0:35:350:35:38

salmon and dill quiches

0:35:380:35:39

and, for her four-tiered chocolate cake,

0:35:390:35:42

she's determined to succeed

0:35:420:35:43

with a decorative touch

0:35:430:35:44

that let her down during botanical week.

0:35:440:35:47

It's going to have a white-chocolate lacy wrap and...

0:35:470:35:50

-A collar? You're putting a collar round it?

-Yeah.

0:35:500:35:52

-Another collar?

-I know, but it's going to be good this time.

0:35:520:35:55

-Victorian lacy collar.

-It's going to be good this time!

0:35:550:35:58

Jane has always worked hard to create great bakes

0:36:000:36:02

for her family and friends.

0:36:020:36:04

But since the competition, she's gone to new extremes.

0:36:040:36:08

Mum hasn't slept much

0:36:080:36:10

for the last 12 weeks.

0:36:100:36:12

I'll come down in the morning, she's there, furiously baking,

0:36:120:36:14

has been awake since five o'clock in the morning,

0:36:140:36:16

there's flour everywhere.

0:36:160:36:17

Already, she's made three different sets of Danish pastries,

0:36:170:36:21

a wedding cake, a loaf of bread...

0:36:210:36:22

Yeah, she's been a bit obsessed.

0:36:220:36:24

Can you believe you're in the final?

0:36:240:36:26

I don't actually believe I'm in that tent.

0:36:260:36:28

Mum's amazing at juggling everything.

0:36:280:36:30

She's managed to do everything for Bake Off,

0:36:300:36:33

she's running her own business.

0:36:330:36:35

I don't know how she's done it all.

0:36:350:36:37

She's always put other people first

0:36:370:36:39

and this is the first thing she's done purely for herself.

0:36:390:36:42

I really am very proud of you.

0:36:420:36:44

I know everybody thinks it, but I think I've got the best mum.

0:36:440:36:47

Right, the moment of truth. How's this pastry?

0:36:510:36:54

These are my sweet ones.

0:36:560:36:57

The pastry has caught on the edges.

0:36:570:37:00

"12.02, Sue comes in and asks inane questions

0:37:000:37:02

"about what are you doing" - what are you doing, Andrew?

0:37:020:37:04

I can always trust you to be on schedule, Sue.

0:37:040:37:06

It's lovely.

0:37:080:37:09

Everything is important in the Showstopper.

0:37:090:37:12

Absolutely everything.

0:37:120:37:13

Right, here we go.

0:37:180:37:19

Scones, actually.

0:37:190:37:20

Have I put everything in? Squash, salt and pepper.

0:37:200:37:23

Pepper? No, no pepper.

0:37:230:37:24

This is my mum and gran's scone recipe,

0:37:260:37:28

quite traditional Irish thing, kind of a soda bread method.

0:37:280:37:31

So I'm mixing my flour, bicarb, some paprika,

0:37:310:37:34

buttermilk and some smoked Cheddar.

0:37:340:37:36

Handling it as little as possible is the secret to good scones.

0:37:360:37:40

The temptation is to roll it out too far.

0:37:400:37:43

Quite a wet dough, so it's sticking a bit.

0:37:450:37:48

Two-and-a-half hours remaining.

0:37:510:37:53

This is my creme patissiere,

0:37:550:37:57

which is going to go in my fruit and custard tarts.

0:37:570:37:59

Not sure what the other bakers are doing.

0:37:590:38:00

I think they're making their sausage rolls,

0:38:000:38:02

which is what I SHOULD be doing.

0:38:020:38:03

With 49 bakes to complete and only one oven...

0:38:030:38:07

I'm going to assemble my whole sausage roll in one.

0:38:070:38:09

Then I can get exactly the same size piggies.

0:38:090:38:12

..time management has never been harder or more important.

0:38:120:38:16

Puff's looking all right.

0:38:160:38:17

Yeah, puff's looking... Puff's looking OK.

0:38:180:38:21

The amount of multitasking required here is mind-blowing.

0:38:210:38:25

If I didn't have a plan right now, I'd be flapping.

0:38:250:38:27

-TIMER BEEPS

-Ah!

0:38:270:38:29

I am going faster and faster.

0:38:290:38:30

I've got so many timers,

0:38:300:38:32

I'm not sure what the timers are for, now.

0:38:320:38:34

We are steaming through.

0:38:340:38:36

Some of these poor piggies might be a little cross-eyed.

0:38:380:38:41

Give them another...minute or two.

0:38:420:38:44

They really haven't risen at all.

0:38:530:38:55

They really haven't risen at all.

0:38:560:38:58

TIMER BEEPS

0:38:580:39:00

Outside the tent, the contestants' friends and family have arrived,

0:39:020:39:06

along with a few familiar faces.

0:39:060:39:09

I was quite anxious coming here.

0:39:090:39:11

Gingerbread falling down, that was my last experience.

0:39:110:39:14

But no, it's really nice,

0:39:140:39:15

it's lovely seeing all the bakers again.

0:39:150:39:17

It's been really special.

0:39:170:39:18

It's really funny being back.

0:39:180:39:20

Of course I'd love to be in the tent right now.

0:39:200:39:22

Great to be here, would LOVE to be in there.

0:39:220:39:24

SHE LAUGHS

0:39:240:39:25

Oh, my gosh, who's going to win it? Who's going to win it?

0:39:260:39:29

Don't ask me that question.

0:39:290:39:30

Candice.

0:39:300:39:32

She plans well, she's impeccable, and she is so focused.

0:39:320:39:37

I've been backing Jane since week one.

0:39:370:39:38

I want Andrew to win...

0:39:380:39:40

..but it'll be a tough call,

0:39:420:39:43

cos the girls have been very, very strong.

0:39:430:39:45

You know, Candice has been Star Baker so many times

0:39:450:39:47

and Andrew and Jane have both been so consistent - oh...!

0:39:470:39:52

I think I'm going to have to say Jane.

0:39:520:39:53

OK, finalists, you've got an hour left of your Showstoppers.

0:39:560:40:00

One hour left.

0:40:000:40:01

Right, calm down, now.

0:40:040:40:06

I have got my collar and the decoration to do on this.

0:40:060:40:09

I've got assembly of the fruit tarts to do.

0:40:090:40:12

I've still got to bake my quiches.

0:40:120:40:14

So, um...quite a lot to get done, really.

0:40:140:40:17

I'm just melting my chocolate for my chocolate icing

0:40:170:40:24

and just waiting for my sausage rolls to cook.

0:40:240:40:26

I'm ashamed of myself for not measuring out the pastry.

0:40:270:40:30

But got to get these sausage rolls finished,

0:40:300:40:32

so...screw the measurements.

0:40:320:40:34

Is that pastry too thick?

0:40:350:40:37

I don't know.

0:40:380:40:39

Asparagus going into the coffin there, lovely.

0:40:410:40:43

Just left it a little bit too long in the oven.

0:40:480:40:51

I'm going to put some foil over the top.

0:40:530:40:56

Should hopefully stop them browning too much.

0:40:560:40:59

OK, picnickers, you don't want to keep a good wasp waiting.

0:40:590:41:01

You've got half an hour to finish, half an hour.

0:41:010:41:04

I'm going to have to do the chocolate collar now.

0:41:040:41:06

It's a very simple and easy chocolate collar this time.

0:41:120:41:15

Got to try and chill that somehow.

0:41:150:41:17

Are you all right, Jane?

0:41:170:41:19

I'm fine. Yeah, yeah, yeah, fine.

0:41:190:41:21

OK. I've caught the edges of these.

0:41:220:41:24

So this is my sugar glaze.

0:41:260:41:28

It just makes it look shiny and nice, really.

0:41:290:41:31

Right. One, two, three...

0:41:330:41:36

You can't leave it in there very long,

0:41:360:41:37

otherwise it won't be flexible at all.

0:41:370:41:39

One, two, three, four...

0:41:390:41:40

Those need at least an extra five.

0:41:480:41:49

TIMER BEEPS

0:41:490:41:50

Those are going to come out very hot.

0:41:500:41:52

Oh, stick, damn you, stick!

0:41:550:41:56

-(That's good.)

-Ooh, look at the rise on those!

0:42:000:42:03

OK, ladies and gent, I have no wish to HAMPER you,

0:42:040:42:07

but you have five minutes left on your final Showstoppers.

0:42:070:42:13

Ah...!

0:42:130:42:14

It's not doing it! It's not coming off!

0:42:310:42:34

I have a minor disaster here.

0:42:360:42:38

My chocolate collar,

0:42:400:42:42

I over...over-chilled it.

0:42:420:42:45

And it doesn't want to come off.

0:42:450:42:48

I don't quite know what I'm going to do about that.

0:42:480:42:51

OK, little piggies need to put things in the hamper,

0:42:510:42:54

little piggies need to stop in two minutes.

0:42:540:42:56

These are the sausage rules.

0:42:560:42:57

My collar is not to be. What a pity.

0:43:020:43:05

Oh, if in doubt, throw some glitter at it, I always say.

0:43:080:43:11

SHE SIGHS

0:43:110:43:12

OK, bakers, five hours is up.

0:43:300:43:33

You can do no more.

0:43:350:43:36

-You've finished!

-Wahey, well done!

0:43:360:43:39

APPLAUSE

0:43:390:43:40

Oh, well done, guys, well done!

0:43:400:43:44

My God.

0:43:440:43:45

That was mad.

0:43:470:43:49

I honestly don't know if I've done enough to win.

0:43:520:43:55

It'll all come down to the quality of the pastry and flavours

0:43:550:43:59

and you can't tell that from looking at them.

0:43:590:44:02

I will always see the negatives, always see the bits I don't like,

0:44:020:44:07

always think everybody else's is better, but...

0:44:070:44:10

...I have just...I have given it...

0:44:120:44:14

I've given everything.

0:44:140:44:16

I think I could cry.

0:44:170:44:19

I think it's just the emotion of finishing

0:44:190:44:23

and not doing it again.

0:44:230:44:25

I think that's really sad.

0:44:250:44:26

I'll really miss it. I've loved every minute.

0:44:260:44:28

I'm going to just wipe my eyes now.

0:44:280:44:30

Cos I'm not going to cry.

0:44:310:44:33

But it's been great.

0:44:330:44:35

Jane, do you want a hand with your hamper goods?

0:44:590:45:02

SHE SIGHS

0:45:110:45:13

I'm sure the Queen would love this colourful selection,

0:45:130:45:17

and it does look right royal and regal.

0:45:170:45:19

Thank you. Thank you very much.

0:45:190:45:21

So let's start with the sausage roll.

0:45:210:45:23

You've got some issues with raw pastry inside here.

0:45:250:45:28

Oh, is it?

0:45:280:45:29

-You see the layers?

-Oh, yes.

0:45:290:45:31

It hasn't baked all the way through.

0:45:310:45:33

-But the flavour... Tastes delicious.

-Thank you.

0:45:330:45:35

This is the tart.

0:45:350:45:38

Pale, but baked.

0:45:380:45:39

Nice and crispy.

0:45:390:45:40

It looks absolutely cram-jam full of salmon and prawn.

0:45:410:45:46

Mmm. It's very, very good.

0:45:490:45:52

Right - scone.

0:45:520:45:54

To me, with my eyes shut,

0:45:590:46:01

it tastes like a rather good cheese scone.

0:46:010:46:04

I don't actually taste the butternut squash.

0:46:040:46:07

Which is a shame. It would've been nice to get

0:46:070:46:10

something with a little bit more kick in it.

0:46:100:46:12

These tarts - the decoration on the top is so pretty,

0:46:120:46:16

you couldn't resist picking those up.

0:46:160:46:18

You've managed to keep that pastry beautifully crisp.

0:46:220:46:26

The creme pat has held and none of it is dripping down the side.

0:46:260:46:30

The flavour's good.

0:46:300:46:31

Right. We'll move on to your cake.

0:46:310:46:33

It isn't what you planned, your band, but you didn't panic.

0:46:370:46:41

You've done it.

0:46:410:46:42

Now, that's a lovely surprise in the middle, there.

0:46:440:46:47

-Great chocolate cake.

-Thank you.

0:46:500:46:52

-Tastes beautiful. It's light...

-Thank you.

-Soft...

0:46:520:46:55

And then with that cream in the middle,

0:46:550:46:57

with the kick from the cherries...

0:46:570:46:59

That's beautiful. It's a shame about the collar.

0:46:590:47:01

Andrew.

0:47:080:47:09

It is beautifully displayed.

0:47:180:47:20

Very meticulous, just like you.

0:47:200:47:22

Everything we've seen has been very calculated

0:47:220:47:25

and beautifully presented.

0:47:250:47:27

Right, we'll start with the sausage roll.

0:47:270:47:29

Let's have a quick cut.

0:47:300:47:31

It's not done here.

0:47:320:47:34

Yeah.

0:47:350:47:36

The taste of that sausage is fantastic.

0:47:370:47:39

Beautiful sausages,

0:47:390:47:40

but it's such a thick layer of undercooked pastry.

0:47:400:47:43

I think I'd be leaving that.

0:47:430:47:45

Scone.

0:47:460:47:47

I think the colour and the look of them is most exciting,

0:47:530:47:57

but the flavour just isn't there.

0:47:570:47:59

I'm trying to find the cheese. I've got the paprika.

0:48:000:48:02

I'm not getting it at all.

0:48:030:48:05

Let's try the quiche.

0:48:050:48:06

Nice colour. It's nice and neat all the way round, as well.

0:48:080:48:10

Looks like it's been professionally blocked.

0:48:100:48:12

-Crispy.

-That's the right thickness of pastry.

0:48:130:48:16

The flavour of that is delicious.

0:48:210:48:22

OK.

0:48:220:48:24

However, you probably worked that pastry a little bit too much.

0:48:240:48:27

That should just fall apart.

0:48:270:48:30

Let's try the strawberry tart.

0:48:300:48:32

Now, obviously, straightaway, there is an issue with this.

0:48:360:48:39

-Yeah.

-I daren't even lift it.

0:48:390:48:40

I know it's going to be soggy underneath.

0:48:400:48:41

Well, it's basically raw underneath

0:48:450:48:47

because everything's soaked in to that blind-baked pastry.

0:48:470:48:50

Actually, it tastes good.

0:48:510:48:53

I think the problem is, when you put the sugar syrup on it,

0:48:530:48:57

it's soaked into the side of the pastry

0:48:570:48:58

and so the whole thing just collapsed.

0:48:580:49:00

OK. Let's have a look at this cake.

0:49:000:49:03

-Those shards are beautiful on top.

-Cuts great.

0:49:040:49:08

You said this was your grandma's recipe?

0:49:080:49:10

Yes.

0:49:100:49:11

That's a great cake.

0:49:150:49:16

That's a really nice cake.

0:49:160:49:18

She'll be very pleased to hear that.

0:49:180:49:20

The ganache keeps it moist.

0:49:200:49:22

It's a very, very good chocolate cake.

0:49:220:49:24

I think that's the star piece in all this.

0:49:240:49:26

-I'd have the cake any day.

-OK.

0:49:260:49:28

Thank you.

0:49:280:49:29

It looks an exciting hamper. Lots of colour.

0:49:420:49:46

I love your little piggies looking at me.

0:49:460:49:48

I'm dying to get into them.

0:49:480:49:49

-That's its mouth, I take it?

-Yeah.

0:49:490:49:51

-Nose, eyes...

-Yeah.

-Yeah, OK.

-And its little crispy tail.

0:49:510:49:53

Love crackling. Right...

0:49:560:49:57

Mmm...

0:50:020:50:03

That's a good puff pastry.

0:50:030:50:05

Nice flaky layers.

0:50:050:50:07

Unusual, with the black pudding.

0:50:070:50:09

I think they're great. I think the flavour's fantastic.

0:50:090:50:11

And you've got beautiful layers.

0:50:110:50:13

-Thank you.

-OK. Shall we move on to the quiche?

0:50:130:50:16

Ooh, yeah. Crispy all the way. Sides, bottom...

0:50:180:50:21

It's full, that, Mary, isn't it?

0:50:210:50:22

What I like is it's not all sort of custardy filling.

0:50:220:50:26

We've got lots of salmon in here.

0:50:260:50:28

That's a good quiche. And it tastes good.

0:50:320:50:34

-Thank you.

-And the pastry's in nice layers.

0:50:340:50:36

It is. It's well baked.

0:50:360:50:37

Right, scone.

0:50:370:50:39

Nice colour on the top, nice size.

0:50:390:50:42

I can't taste the cheese.

0:50:470:50:49

-OK.

-Manchego's strong.

0:50:490:50:51

The problem is, olives are SO strong.

0:50:510:50:53

-I can taste the olive but I didn't get the cheese.

-OK.

0:50:530:50:55

Let's look at these raspberry and rhubarb tarts.

0:50:550:50:59

They look attractive, and nice to do it in a brioche tin,

0:50:590:51:03

rather than the conventional tin.

0:51:030:51:05

That's a good custard.

0:51:090:51:11

-Thank you.

-Rhubarb, you're very brave to put it in,

0:51:110:51:14

because there's so much moisture,

0:51:140:51:16

and in no way is that soaking into the pastry,

0:51:160:51:19

the pastry is still crisp.

0:51:190:51:21

-It's a little over-baked.

-Yeah.

0:51:210:51:23

But the whole flavour is very, very good.

0:51:230:51:26

Let's try the chocolate.

0:51:260:51:28

That's a lovely cake.

0:51:470:51:48

The oil works well in it,

0:51:500:51:51

and the flavour of the orange comes through beautifully as well.

0:51:510:51:54

Delicious orange.

0:51:540:51:55

You've got the right amount of ganache,

0:51:550:51:58

and I like the finish, as well.

0:51:580:51:59

I think that would be a great cake to take on a picnic.

0:51:590:52:03

-Thank you very much.

-No, thank you. Thank you very much.

0:52:030:52:06

It's you two.

0:52:120:52:13

-No, no.

-It is!

0:52:130:52:15

CHEERING AND APPLAUSE

0:52:240:52:26

As Candice, Andrew and Jane join their family and friends...

0:52:260:52:30

LAUGHTER

0:52:300:52:31

..Mary and Paul have a huge decision to make.

0:52:330:52:36

Well, this was an absolute humdinger of a Showstopper.

0:52:370:52:41

The standard was exceptionally high.

0:52:410:52:44

Andrew's chocolate cake was out of this world.

0:52:440:52:47

It had a beautiful texture, flavour.

0:52:470:52:50

But the fruit tart - it was falling apart.

0:52:500:52:52

And the scones - no flavour.

0:52:520:52:54

Then you have Candice, who is this very creative baker.

0:52:540:52:57

Everything packed with flavour.

0:52:570:52:59

Now, when you look at the actual quiche,

0:52:590:53:01

she put loads and loads of salmon in there,

0:53:010:53:03

but it did taste extremely good.

0:53:030:53:04

Her sausage rolls...

0:53:040:53:06

I've had many sausage rolls in my time.

0:53:060:53:08

-I bet you have.

-And to make a little pig out of one...

0:53:080:53:10

They were different, and the pastry was good, too.

0:53:100:53:12

-It's a sensational cake, isn't it?

-That orange!

0:53:120:53:15

And it was so soft inside. Great cake.

0:53:150:53:18

I like Jane because she is a true family cook.

0:53:180:53:22

Her prawn quiche was absolutely delicious.

0:53:220:53:26

I thought the fruit tart tasted great.

0:53:260:53:28

The sausage roll was slightly underdone.

0:53:280:53:31

Paul and Mary, the big question is...who's won?

0:53:310:53:33

I've sort of made up my mind.

0:53:330:53:36

-MARY:

-I've had a thought myself,

0:53:360:53:37

but I want to confirm it with Paul.

0:53:370:53:39

That seems reasonable, bearing in mind you're the judges.

0:53:390:53:41

We shall leave now.

0:53:410:53:43

CHEERING AND APPLAUSE

0:53:430:53:45

Finalists, what incredible bakers you are!

0:53:560:54:00

Would the three of you step up, please?

0:54:000:54:03

CHEERING AND APPLAUSE

0:54:030:54:06

SUE WHOOPS

0:54:070:54:09

-MEL:

-Oh, Jane... Jane's gone!

0:54:100:54:12

Jane, Andrew, Candice,

0:54:150:54:17

Mary and Paul have decided, after a lot of deliberation,

0:54:170:54:21

that the winner of The Great British Bake Off 2016

0:54:210:54:27

is...

0:54:270:54:28

..Candice!

0:54:360:54:38

CHEERING AND APPLAUSE

0:54:380:54:40

-Well done!

-Well done, Candice!

0:54:480:54:51

Well done!

0:54:560:54:58

Well done, sweetheart.

0:54:580:55:00

Never, ever, ever thought I'd ever even get on this,

0:55:040:55:07

and I'm standing here now with this, and they said my name,

0:55:070:55:12

and that means more to me

0:55:120:55:15

than I think anyone will ever, ever realise.

0:55:150:55:17

It really, really does.

0:55:170:55:19

-MARY:

-Well deserved!

0:55:190:55:20

Her determination and passion...

0:55:200:55:23

She really has excelled.

0:55:230:55:26

Had wonderful flavours, and everything always looked gorgeous.

0:55:260:55:30

Candice is very much all or nothing.

0:55:300:55:33

When you look back on some of her bakes,

0:55:330:55:35

they've been beautiful.

0:55:350:55:36

When she nails it, she's one of the best.

0:55:360:55:39

Come over!

0:55:390:55:40

EXCITED CHEERING AND LAUGHTER

0:55:400:55:43

Oh, my God!

0:55:510:55:53

Candice has been fantastic throughout.

0:55:530:55:55

'I'm chuffed to bits for her.'

0:55:550:55:56

You deserve it, Candice. Well, well done.

0:55:560:56:00

Of course I'm a little disappointed, but actually,

0:56:000:56:02

to be able to walk out there at the end with the hamper, see everyone...

0:56:020:56:05

Yeah, it's really special.

0:56:050:56:06

Oh, you star! Well done!

0:56:060:56:10

'The best baker today won. I'm really happy for her.

0:56:100:56:13

'Week after week, Candice has got better and better.'

0:56:130:56:16

I predicted it!

0:56:160:56:17

So my first prediction of the series has come true...

0:56:170:56:20

dammit!

0:56:200:56:21

SHE LAUGHS

0:56:210:56:22

Em... I saw, and I wished, and I hoped it was OK,

0:56:290:56:36

but you just don't know.

0:56:360:56:37

Jane and Andrew are so good, so good.

0:56:370:56:40

She's done so well. She's been an absolute star.

0:56:420:56:45

I did it! I'm good.

0:56:480:56:49

I'm good enough.

0:56:490:56:51

SHE LAUGHS AND CRIES

0:56:530:56:54

I honestly...

0:56:550:56:57

I don't know what to say.

0:56:570:56:58

Thank you. Like...

0:56:580:57:00

Oh, my God! What an opportunity.

0:57:000:57:03

Amazing! I don't know what else to say.

0:57:070:57:10

-She did smash it.

-She did smash it.

0:57:130:57:16

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0:58:560:58:58

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