0:00:02 > 0:00:04In 2015, the nation was gripped by a baking frenzy.
0:00:04 > 0:00:07I remember just, sort of, looking around at everyone else
0:00:07 > 0:00:09and thinking, "Oh, God. They all look really good."
0:00:09 > 0:00:14Over 15 million people tuned in to see Britain's best amateur bakers
0:00:14 > 0:00:16commence culinary combat...
0:00:16 > 0:00:17If I leave, you're coming with me.
0:00:17 > 0:00:21..as they strived to be named winner of the Great British Bake Off.
0:00:21 > 0:00:24I can only taste fear in my mouth right now.
0:00:24 > 0:00:27You could sense that, kind of, tension in the air.
0:00:27 > 0:00:30- Bakes went up... - No! You've got to be kidding.
0:00:30 > 0:00:32I can't make one of those.
0:00:32 > 0:00:35- Sorry.- Dreams came crashing down.
0:00:35 > 0:00:37I maybe did a mistake by doing that.
0:00:37 > 0:00:40- And difficult decisions were made. - Is that enough time for this?
0:00:40 > 0:00:42- Is there any point doing this?- Yes.
0:00:42 > 0:00:45- While Mary and Paul wrestled to separate...- There we go.
0:00:45 > 0:00:47..the wheat from the chaff.
0:00:47 > 0:00:50I'll try to do that, I'll take you down with my eyes.
0:00:50 > 0:00:52Two can play at THAT game, Paul.
0:00:52 > 0:00:54What IS that on the top?
0:00:54 > 0:00:57Now the bakers will be raising the gingham cloth
0:00:57 > 0:00:59- on what really happened... - Oh, yeah.
0:00:59 > 0:01:00..in the big white tent...
0:01:00 > 0:01:02Still haven't washed the hand.
0:01:02 > 0:01:04One word - disgusting.
0:01:04 > 0:01:07..and how cake really can change your life.
0:01:07 > 0:01:11I knew at that point that I wouldn't be the same person again.
0:01:11 > 0:01:13This... GROANING
0:01:13 > 0:01:14- ..is...- Come on!
0:01:14 > 0:01:17..the class of 2015.
0:01:17 > 0:01:19I'd sooner have another baby!
0:01:19 > 0:01:20I really would.
0:01:42 > 0:01:45On a nippy spring morning in 2015,
0:01:45 > 0:01:4912 freshfaced bakers were making their way through the Berkshire
0:01:49 > 0:01:53countryside. Headed to a secret dell, where time has no meaning,
0:01:53 > 0:01:56and your fate depends on cake.
0:01:56 > 0:01:58The Bake Off tent awaited their arrival.
0:01:58 > 0:02:01The first moments of seeing this place, it was like...
0:02:01 > 0:02:02ooh, it's a sort of national icon,
0:02:02 > 0:02:04you know, sort of looming over us,
0:02:04 > 0:02:06this great white tent.
0:02:06 > 0:02:07It was a pinch-myself moment.
0:02:07 > 0:02:10I was like, "Oh, that's the tent."
0:02:10 > 0:02:12You see the spikes of the tent, the top of it.
0:02:12 > 0:02:15It's just, "oh, my god, this is real."
0:02:15 > 0:02:19It's not always had those things on it. Has it really?
0:02:19 > 0:02:22I'm going to go back and check at home. I don't think it has.
0:02:22 > 0:02:23I think you're mistaken.
0:02:23 > 0:02:26No amount of practice could have prepared them
0:02:26 > 0:02:29as, for the first time, they made their way inside.
0:02:29 > 0:02:32It was a bit like a military march, you're paired off, as you were,
0:02:32 > 0:02:35you had to keep in step and look ahead. Don't look at your feet.
0:02:35 > 0:02:37It's a bit like Narnia. You open the doors, you walk in,
0:02:37 > 0:02:40and it's a whole other world when you're in there.
0:02:40 > 0:02:45You know that dream where people are walking into an exam naked?
0:02:45 > 0:02:47It's that dream, except you're walking into a tent,
0:02:47 > 0:02:49and you don't know how to bake.
0:02:49 > 0:02:53I was just actually delighted that you didn't do any of the washing-up!
0:02:53 > 0:02:57The first morning I slept in
0:02:57 > 0:02:59and was half an hour late.
0:02:59 > 0:03:02In a way, I'm quite glad, cos I didn't have time to get nervous
0:03:02 > 0:03:04and it was, sort of, just, "In you go. Do it!"
0:03:05 > 0:03:08Welcome, everybody, to the tent.
0:03:08 > 0:03:11I know you've been practising probably for months -
0:03:11 > 0:03:14- that's all over. - So for the very first time,
0:03:14 > 0:03:16- on your marks...- Get set...- BAKE!
0:03:16 > 0:03:19As soon as they say that, I think it's full steam ahead.
0:03:19 > 0:03:21You're baking for your life at that point.
0:03:21 > 0:03:24There's that silence for about 10, 15 minutes.
0:03:24 > 0:03:27All you can hear is bowls clanging, paperwork going, things coming out,
0:03:27 > 0:03:30things pouring in. You've got to get into concentration mode.
0:03:30 > 0:03:33You've got to forget the cameras, forget Mel, forget Paul, Mary, Sue,
0:03:33 > 0:03:36and just get stuck into what you've got to do.
0:03:36 > 0:03:39The oven's on. The process has started.
0:03:39 > 0:03:43In a rare generous moment, the judges had set them a basic Madeira
0:03:43 > 0:03:46- for the first challenge. - I guess they want you to, sort of,
0:03:46 > 0:03:49settle into the environment and they just want something simple and
0:03:49 > 0:03:51traditional. Nothing too out-there.
0:03:51 > 0:03:54You're so nervous. If they gave you something elaborate to make for the
0:03:54 > 0:03:57first cake, I think everyone would have just crumbled and legged it.
0:03:57 > 0:04:00My hands are shaking so much, it's really difficult to cut.
0:04:00 > 0:04:03And the pressure was certainly getting to Flora.
0:04:03 > 0:04:05Aargh!
0:04:05 > 0:04:08I forgot to set the oven because at home we've got an Aga.
0:04:08 > 0:04:10Oh, well.
0:04:10 > 0:04:13I'm just so used to having an oven that's on all the time,
0:04:13 > 0:04:16and I hadn't factored that in.
0:04:16 > 0:04:18You're thinking about other things.
0:04:18 > 0:04:20Hopefully it's got enough time to cook.
0:04:20 > 0:04:22Fingers crossed, otherwise I'll be in trouble.
0:04:24 > 0:04:28Something so stable as a Madeira cake, you can't alter too much,
0:04:28 > 0:04:30but yet you had to give it your own twist.
0:04:30 > 0:04:33I'm making a gin and tonic Madeira cake.
0:04:33 > 0:04:34- That's original.- Is it?
0:04:34 > 0:04:37Are you actually putting gin into the cake?
0:04:37 > 0:04:39Yeah. A little bit. It's more of a gin and tonic glaze than it is
0:04:39 > 0:04:41- gin in the cake.- Putting in it in the top's more of a gesture
0:04:41 > 0:04:43- than anything else.- Yeah.
0:04:43 > 0:04:45If you're going to do a gin and tonic Madeira cake,
0:04:45 > 0:04:47it has to taste of either gin or tonic.
0:04:47 > 0:04:49And mine tasted of neither.
0:04:49 > 0:04:51I always serve gin and tonic with just a little bit of regret.
0:04:51 > 0:04:53- Oh, really?- Just a little bit.
0:04:53 > 0:04:55I've got plenty of that!
0:04:55 > 0:04:57Madeira cake should be moist, dense,
0:04:57 > 0:05:01and have a prominent split or crack down its top.
0:05:01 > 0:05:02Looking for a crack!
0:05:03 > 0:05:05The crack.
0:05:05 > 0:05:06- I'm happy with that.- I got a crack.
0:05:06 > 0:05:09I don't think it was big enough, but it was there.
0:05:09 > 0:05:11What's happened with the crack?
0:05:11 > 0:05:12Mine had two...quite little ones.
0:05:14 > 0:05:16One crack, bad. Two cracks better.
0:05:16 > 0:05:19- Two cracks better. - I got three on mine.
0:05:19 > 0:05:21Famous in Leeds, is the three-crack Madeira.
0:05:21 > 0:05:24And Mary didn't just want to see the bakers' cracks,
0:05:24 > 0:05:27she'd also asked for candied peel.
0:05:27 > 0:05:30She was very sure that your crystallised fruit
0:05:30 > 0:05:31should drop and ping.
0:05:31 > 0:05:34Now, you just listen as I drop this on the plate.
0:05:34 > 0:05:36PING!
0:05:36 > 0:05:38That's how it should be. This is proper candied.
0:05:38 > 0:05:40It's not sticky and wet.
0:05:40 > 0:05:42That's a Bake Off first, the candied drop test.
0:05:42 > 0:05:44I've never seen you do that before, Bez.
0:05:44 > 0:05:47I knew that it should snap, or it should make that sound.
0:05:47 > 0:05:49'But I didn't think about doing the drop test.'
0:05:49 > 0:05:51But when she did that, I was like, "Get in, Mary!"
0:05:51 > 0:05:54Paul just wobbled mine a bit and said, "They're not going to make
0:05:54 > 0:05:57"a sound when these drop on the plate, are they, Dorret?"
0:05:57 > 0:06:00I'm not sure how crisp your candied peel on the top...
0:06:00 > 0:06:04- Not very.- I feel like I should do that with all pieces of crystallised
0:06:04 > 0:06:07fruit. Whenever. Even in supermarkets.
0:06:07 > 0:06:08Oh, I like that.
0:06:08 > 0:06:11- That's amazing.- You've done these before, haven't you?
0:06:13 > 0:06:15I remember looking over at Marie's,
0:06:15 > 0:06:17and she did this really beautiful citrusy Madeira.
0:06:17 > 0:06:19I think she definitely nailed the classic.
0:06:20 > 0:06:22Oh, it's lovely. It needs nothing else.
0:06:22 > 0:06:26It was typical, traditional, real Madeira cake.
0:06:26 > 0:06:28- Well done.- Can I take the pith, Marie?
0:06:28 > 0:06:30- Of course you can, yes. - Thank you.- Thank you very much.
0:06:32 > 0:06:35But a traditional Madeira wasn't appealing to all.
0:06:35 > 0:06:37Madeira cake, to me, is quite, sort of, a boring cake.
0:06:37 > 0:06:41So I was kind of thinking of things to make it slightly different.
0:06:41 > 0:06:44I'm just wondering, when I think of Madeira cake -
0:06:44 > 0:06:48half chocolate and half lime, it isn't, to me, a Madeira cake.
0:06:48 > 0:06:51I had a few issues with my glaze.
0:06:51 > 0:06:54I was sitting there waiting for the judging,
0:06:54 > 0:06:55they kind of gave the cake a tap.
0:06:55 > 0:06:57I'm like, "That's kind of set a bit."
0:06:57 > 0:07:00What IS that on the top?!
0:07:00 > 0:07:03Yeah, my glaze sort of turned into caramel a little bit.
0:07:03 > 0:07:05Slightly!
0:07:05 > 0:07:07My glaze was glacier.
0:07:09 > 0:07:12Baking isn't as simple as A, B, C.
0:07:12 > 0:07:14It's more like C, D, E.
0:07:14 > 0:07:18Chemistry, design and - last year - a lot of engineering.
0:07:18 > 0:07:20Oh, I'm too nervous for construction.
0:07:20 > 0:07:24It was a very big year for baking engineering, and it made me regret,
0:07:24 > 0:07:27massively, not finishing my architecture degree.
0:07:27 > 0:07:30In week two, the challenge of building a box
0:07:30 > 0:07:32out of buttery biscuits caused Mat...
0:07:32 > 0:07:37It's a fire engine. Look at that! Come on. Come on! Come on!
0:07:37 > 0:07:40..and Sandy to bring their work into the tent.
0:07:40 > 0:07:42I've got my templates.
0:07:42 > 0:07:46I came up with the idea and a couple of colleagues at work helped me
0:07:46 > 0:07:50perfect it. God bless the IT department at school.
0:07:50 > 0:07:52I'm going to market these templates.
0:07:52 > 0:07:54It's going to put Bradford on the map, is this box.
0:07:55 > 0:07:56The stakes were raised...
0:07:56 > 0:07:58This is about to get tech.
0:07:58 > 0:08:02..along with the cheesecakes a few weeks later in Desserts and Puddings.
0:08:04 > 0:08:06That was one I really enjoyed, the cheesecake towers, because
0:08:06 > 0:08:08it was one of those, it's an illusion, almost.
0:08:08 > 0:08:10And that was quite... it's quite a lot of fun.
0:08:10 > 0:08:13That reaction I remember I got from my children, I was like,
0:08:13 > 0:08:16"If I can just get that reaction off Paul and Mary - just that one.
0:08:16 > 0:08:20"I don't need them to scream and say 'Wow, Mummy! That's amazing!'
0:08:20 > 0:08:22I just need them to say, "Oh, that's good."
0:08:22 > 0:08:24That looks amazing.
0:08:24 > 0:08:27But nothing topped the giddy heights of the eclairs
0:08:27 > 0:08:31in the Patisserie Showstopper, when the bakers were asked to make
0:08:31 > 0:08:33a Religieuse a l'ancienne.
0:08:33 > 0:08:37When I found out I was going to have to make a Religieuse a l'ancienne,
0:08:37 > 0:08:40I was like, "What the heck is a Religieuse a l'ancienne?"
0:08:40 > 0:08:43I looked at it on screen and I was like, "No!
0:08:43 > 0:08:46"You've got to be kidding! I can't make one of those!"
0:08:46 > 0:08:52Now, this is a choux mountain in the shape of a nun.
0:08:52 > 0:08:53What IS the nun thing about?
0:08:53 > 0:08:58That very tiny top bit is the bit that, supposedly, looks like a nun.
0:08:58 > 0:09:01You've got the fat body and the small head.
0:09:01 > 0:09:03And then you've just got eclairs underneath.
0:09:03 > 0:09:06So... I don't know, is this a nun on stilts?
0:09:06 > 0:09:07Is this your first nun?
0:09:07 > 0:09:09No, she's my 8th nun.
0:09:09 > 0:09:12- Gosh, you get through them. - I'm just dreading construction.
0:09:12 > 0:09:14There's a lot of elements that could have gone wrong.
0:09:14 > 0:09:17And for me, them elements, they DID go wrong.
0:09:17 > 0:09:19It seems a bit weird, a tower made of eclairs.
0:09:19 > 0:09:24Eclairs don't really strike me as, you know, solid building blocks.
0:09:24 > 0:09:27The bigger you tried to make it, the more chance of it falling down.
0:09:28 > 0:09:30Get back!
0:09:30 > 0:09:33Every time we were asked to do something really upwards,
0:09:33 > 0:09:36I kind of thought, "How can I make it go up, and scale it down?"
0:09:36 > 0:09:39Everybody was doing eclairs that were, kind of, that big,
0:09:39 > 0:09:41and I did half the size. I thought,
0:09:41 > 0:09:44"Well, they'll get height, they just won't get THAT much height."
0:09:44 > 0:09:46Stop shaking! Stop shaking!
0:09:46 > 0:09:51A lot of the time I just wanted to punch my fist through the whole thing.
0:09:52 > 0:09:53Oh, my God.
0:09:55 > 0:09:58I'm going to be so glad when this stupid nun thing is done.
0:09:58 > 0:09:59At least I've got it standing.
0:09:59 > 0:10:03Once we finished the bake, we were all really conscious
0:10:03 > 0:10:08of how hot it was, and how cream doesn't really like to last in heat.
0:10:08 > 0:10:09When made correctly...
0:10:09 > 0:10:11Light steps, light steps.
0:10:11 > 0:10:14..Religieuse a l'ancienne should stand for a few hours
0:10:14 > 0:10:18as a banquet centrepiece. But feeling the pressure of judging,
0:10:18 > 0:10:20some of the nuns needed a lie down.
0:10:20 > 0:10:22It just took on that moisture.
0:10:22 > 0:10:25The weight was too much for the bottom layer, and down it went.
0:10:26 > 0:10:30I made it twice before we came here, and I've made it twice afterwards.
0:10:30 > 0:10:33And they've all collapsed within a few minutes.
0:10:33 > 0:10:36The only one that stayed up was the one I cooked down there.
0:10:36 > 0:10:39And that wasn't the end of Ian's architectural excellence,
0:10:39 > 0:10:42as week after week, he invented new ways
0:10:42 > 0:10:44of combining baking with metalwork.
0:10:44 > 0:10:47I'm intrigued by this. Did you make this?
0:10:47 > 0:10:50I did, yes. I got some bent aluminium sheets,
0:10:50 > 0:10:53and it's going to have some shortbread...gets wrapped
0:10:53 > 0:10:57around here, and then this goes around the outside.
0:10:57 > 0:10:58And then it's baked like that.
0:10:58 > 0:11:00It all comes out as a complete cylinder.
0:11:00 > 0:11:02Ian rocked out some Heath Robinsons!
0:11:03 > 0:11:06I was supposed to be an engineer in life, generally,
0:11:06 > 0:11:08and I kind of rebelled and went to photography.
0:11:08 > 0:11:12So it was like, actually, maybe there is a bit of an engineer in me.
0:11:12 > 0:11:13And it really came out in the tent.
0:11:15 > 0:11:18I'd always ask Ian, "What have you got? What have you made?"
0:11:18 > 0:11:20Cos he's got an angle grinder at home.
0:11:20 > 0:11:22Ian's kitchen must be a bit more like a workshop.
0:11:22 > 0:11:25Every week there was another bit of metalwork that he produced.
0:11:25 > 0:11:32There is Ian...with an engineered creation,
0:11:32 > 0:11:37steel contraptions to lay his bread over to make this petal.
0:11:37 > 0:11:41'And I scrunch up pieces of tinfoil!'
0:11:41 > 0:11:44- Artisan.- Just think, he came on the train as well, Ian,
0:11:44 > 0:11:46and the things he'd carry!
0:11:46 > 0:11:47I'm making the chocolate well today.
0:11:47 > 0:11:50It's going to be cast in here, out of chocolate.
0:11:50 > 0:11:51This is going to make a handle,
0:11:51 > 0:11:54on the end of which is going to be a little bucket,
0:11:54 > 0:11:57which is going to go down into the well.
0:11:57 > 0:12:00They were so many stages I thought, "It could really go wrong here."
0:12:00 > 0:12:02Do you think it's precarious enough?
0:12:02 > 0:12:05But when it came to judging, all went well.
0:12:05 > 0:12:07I think you get full marks for originality.
0:12:07 > 0:12:10I don't think I'll ever see a well like this again.
0:12:10 > 0:12:11Oh!
0:12:11 > 0:12:14- It's going in.- That is amazing.
0:12:14 > 0:12:17It was very nice when Bake Off finally came on the screen,
0:12:17 > 0:12:21cos I'd been coming in and out of this DIY shop for a long time.
0:12:21 > 0:12:24So it was nice when they were like, "Oh, right, yeah!"
0:12:24 > 0:12:25I was like, "Guys,
0:12:25 > 0:12:29"I owe you a huge debt of thanks for all the stuff you've helped me create."
0:12:29 > 0:12:32Ian's constructions looked impressive,
0:12:32 > 0:12:36but to succeed in the tent, there is one thing even more important.
0:12:36 > 0:12:38It's all down to the flavour.
0:12:38 > 0:12:40Flavour can never be ignored.
0:12:40 > 0:12:42Flavour is a must. GOOD flavour is a must.
0:12:44 > 0:12:47Because we had a bit of a garden theme going on, lots of herbs.
0:12:47 > 0:12:49Fennel works really well. A little bit of heat in there, as well.
0:12:49 > 0:12:51I think that's a nice biscotti.
0:12:51 > 0:12:53There's times when I got it really right.
0:12:53 > 0:12:55But sometimes I got it horribly wrong, and they said,
0:12:55 > 0:12:57"Don't ever feed me that, ever again."
0:12:57 > 0:12:58Mainly my bubble gum.
0:12:58 > 0:13:01How are you getting that bubble gum flavour?
0:13:01 > 0:13:03- Bubble gum essence.- Oh, this is going to take me right back.
0:13:03 > 0:13:05I absolutely love candy and sweets.
0:13:05 > 0:13:07These are my two favourite flavours.
0:13:07 > 0:13:08It puts a smile on your face.
0:13:08 > 0:13:10Yeah, it's quite...nostalgic.
0:13:10 > 0:13:13I may have gone slightly heavy-handed,
0:13:13 > 0:13:14maybe a drop or ten too many.
0:13:14 > 0:13:16It tastes like bubble gum.
0:13:18 > 0:13:19Oh, yeah.
0:13:22 > 0:13:24It's bubble gum, isn't it?!
0:13:24 > 0:13:27- That is potent.- I am afraid it's not quite my favourite.
0:13:27 > 0:13:30It made my kids happy. And I've learnt that just cos it made
0:13:30 > 0:13:33your kids happy, it doesn't mean it belongs in the tent!
0:13:34 > 0:13:39When it came to baking innovation, body-builder Ugne raised the bar,
0:13:39 > 0:13:41fusing her love of health and fitness
0:13:41 > 0:13:43with a taste for indulgent cake.
0:13:43 > 0:13:46Ugne combined worlds,
0:13:46 > 0:13:49two different worlds together,
0:13:49 > 0:13:51to come up with a new world.
0:13:51 > 0:13:53Today I went for not only sugar-free,
0:13:53 > 0:13:54I went for gluten-free as well.
0:13:54 > 0:14:01- Hello!- I'm using quinoa flour, almond flour and hazelnut flour.
0:14:01 > 0:14:05I tried to go less fats, I tried to be more healthy with that cake.
0:14:05 > 0:14:10I maybe did a mistake by doing that, but I just wanted to go, again,
0:14:10 > 0:14:12what was close to my heart.
0:14:12 > 0:14:14The top layer broke.
0:14:14 > 0:14:18- I was disappointed.- And when it came to judging, so was Mary.
0:14:18 > 0:14:21You've made yourself extra challenges that we didn't ask for.
0:14:21 > 0:14:24I mean, you haven't got a classic flour in there.
0:14:24 > 0:14:30The chocolate part is very, very close-textured
0:14:30 > 0:14:32and it tastes a little bit bitter.
0:14:32 > 0:14:35You put your heart and soul onto the plate in front of them,
0:14:35 > 0:14:41and it's tough when your heart and your soul, and your hard work
0:14:41 > 0:14:43are being rejected.
0:14:44 > 0:14:47And Ugne wasn't the only one whose work was rejected.
0:14:47 > 0:14:50Time and time again, Flora was told
0:14:50 > 0:14:52that the judges didn't want what she'd made,
0:14:52 > 0:14:55but that was because she kept going off brief.
0:14:55 > 0:14:57You're doing this as a creme brulee challenge?
0:14:57 > 0:15:00I'm doing tuiles as a creme brulee challenge,
0:15:00 > 0:15:03and I'm doing rhubarb crisps as a creme brulee challenge.
0:15:03 > 0:15:05She had the confidence to go away from the brief.
0:15:05 > 0:15:08I was never confident enough to say, "I can do a bit of this,
0:15:08 > 0:15:10"add a bit of that. Maybe adding a few cakes on the side.
0:15:10 > 0:15:12"Some macarons on top."
0:15:12 > 0:15:13We called it Florification.
0:15:13 > 0:15:15- What are you making? - Some tuile cigars.
0:15:15 > 0:15:17You know the bit where we asked you to the challenge?
0:15:17 > 0:15:20- The challenge bit. The main bit. Like, the thing.- The cream horns.
0:15:20 > 0:15:22The horn bit - have you started that?
0:15:22 > 0:15:25I think, just from week one, I kept adding things.
0:15:25 > 0:15:28I think you attempt too many things.
0:15:28 > 0:15:31One should remember it's cream horns,
0:15:31 > 0:15:34- and not spend too much time on the extras.- Sorry.
0:15:34 > 0:15:36But when it came to pastry week,
0:15:36 > 0:15:39Flora decided to break from tradition,
0:15:39 > 0:15:43and when asked to make vol-au-vents, she actually just made vol-au-vents.
0:15:43 > 0:15:44The flavour is stunning.
0:15:44 > 0:15:47And we haven't got any extra things stuck on the side.
0:15:47 > 0:15:49Well done.
0:15:49 > 0:15:53After leaving the tent, Flora deferred to university degree
0:15:53 > 0:15:55and embraced all things edible.
0:15:55 > 0:15:57And today she is seeing the designs
0:15:57 > 0:16:00of her own cookbook for the first time.
0:16:00 > 0:16:02That's so gorgeous!
0:16:02 > 0:16:05I'm not doing things that a 20-year-old would normally do.
0:16:05 > 0:16:09The book has been, kind of, the main time-consuming thing.
0:16:09 > 0:16:11I buy so many cookbooks,
0:16:11 > 0:16:14and to be able to create my own has been so much fun.
0:16:14 > 0:16:16- This is so pretty.- Yep.
0:16:16 > 0:16:19That might be my favourite double-page spread.
0:16:19 > 0:16:24It's been a blooming exhausting year, but it's been great and...
0:16:24 > 0:16:27I feel very lucky to have had it.
0:16:30 > 0:16:33It might look idyllic, but beneath the sunlit canvas
0:16:33 > 0:16:36two discerning judges waited to taste perfection.
0:16:36 > 0:16:40- MEL, IMITATING PAUL: - Is it overworked?- It's overworked.
0:16:40 > 0:16:42I hope it's not overbaked.
0:16:42 > 0:16:47I'm not a royalist, so Mary's as close to my Queen as possible.
0:16:47 > 0:16:51When have I ever had tarragon and apple?
0:16:51 > 0:16:52And I like it.
0:16:52 > 0:16:56If it wasn't for Mary and Paul, Bake Off would be a group of friends
0:16:56 > 0:16:58meeting in a tent to eat cake.
0:16:58 > 0:16:59Actually, that sounds great!
0:16:59 > 0:17:01At the beginning I was looking forward to the judging.
0:17:01 > 0:17:04I wanted to hear what they thought about my bakes,
0:17:04 > 0:17:05and how good they thought I was.
0:17:05 > 0:17:08They are crisp, I'm not getting much flavour there.
0:17:08 > 0:17:10As the bakes progressed and the weeks progress,
0:17:10 > 0:17:13each individual bake it was like, "Oh, no, it's judging."
0:17:15 > 0:17:17I am getting a flavour, it's just I don't like the flavour.
0:17:17 > 0:17:18OK.
0:17:18 > 0:17:21'That, like, cold sweat feeling you get coming on,'
0:17:21 > 0:17:24as Paul and Mary are about to come to your bench.
0:17:24 > 0:17:27I can smell a lot of baking powder.
0:17:30 > 0:17:31Here we go.
0:17:31 > 0:17:34But once they've eaten it, it's that pause.
0:17:34 > 0:17:36It's that god-awful pause in between.
0:17:39 > 0:17:42They, kind of, like, look at each other.
0:17:42 > 0:17:44And then they'll taste it again. Then look towards you.
0:17:44 > 0:17:46You definitely feel it, yeah,
0:17:46 > 0:17:49especially when it's Paul and he's looking at you with those eyes.
0:17:49 > 0:17:52The look is fundamentally based on a raised eyebrow.
0:17:52 > 0:17:53And that's a bad look.
0:17:55 > 0:17:58And then you wait, and you're like...
0:18:02 > 0:18:05But you just never know whether it's the, "I don't like it - I love it,"
0:18:05 > 0:18:06or is it, "I really don't like it",
0:18:06 > 0:18:09and there's nothing good coming out after this sentence?
0:18:09 > 0:18:11- I don't like that.- OK.
0:18:11 > 0:18:13- I love them.- Oh!
0:18:15 > 0:18:19Sometimes Paul's criticism continues
0:18:19 > 0:18:22rather a lot longer than is necessary.
0:18:22 > 0:18:24When Alvin presented his collapsed cheesecake,
0:18:24 > 0:18:26the Hollywood didn't hold back.
0:18:26 > 0:18:29- It is a bit of a mess. Was it still hot?- Warm, I think.
0:18:29 > 0:18:31- But, yes.- That wouldn't help the meringue.
0:18:31 > 0:18:33Your base has turned out a bit like birdseed.
0:18:33 > 0:18:35It just all falls apart.
0:18:35 > 0:18:37It's very, very crumbly.
0:18:37 > 0:18:41You feel like saying, "OK...! Leave it, shall we?!"
0:18:41 > 0:18:44A little clumsy, I think. Bad time management we'll put that down to.
0:18:44 > 0:18:47- OK.- Paul says something bad it's like, fair enough, you know,
0:18:47 > 0:18:51you kind of expect that. But if Mary says something bad then, uh-oh,
0:18:51 > 0:18:55- this is a problem.- And she wasn't awash with compliments for Sandy's
0:18:55 > 0:18:57liquorice creme brulee.
0:18:57 > 0:18:59I can see that the...
0:19:00 > 0:19:03..actual custard is...
0:19:03 > 0:19:07- hasn't set.- Creme bru-LAKE was the terminology used,
0:19:07 > 0:19:09and I think that could catch on.
0:19:09 > 0:19:12- That's soup. That's not custard. - Bru-LAKE again.
0:19:12 > 0:19:14How did you do that?
0:19:14 > 0:19:17Well, they were in the oven for half an hour.
0:19:17 > 0:19:18Was it on?
0:19:18 > 0:19:20It was just that the custard didn't set.
0:19:20 > 0:19:22The flavours were there.
0:19:22 > 0:19:26Mary doesn't like liquorice, but then, not everybody does.
0:19:26 > 0:19:30When you stir the custard with the liquorice, it overpowers it, for me.
0:19:30 > 0:19:32Right. I still stand by it.
0:19:32 > 0:19:36I am stronghold that liquorice creme brulee works,
0:19:36 > 0:19:38and I defy anybody to say it doesn't.
0:19:40 > 0:19:42Except Mary Berry, when she said it didn't.
0:19:44 > 0:19:46Cos that was my downfall, and I was out.
0:19:48 > 0:19:51There are 7.4 billion people in the world,
0:19:51 > 0:19:55so the chances of ever meeting your doppelganger are remote, at best.
0:19:55 > 0:19:57Unfortunately for Paul the baker,
0:19:57 > 0:19:59his happened to be one of the judges.
0:19:59 > 0:20:04It was very obvious, right from the start, that Paul, OUR baker,
0:20:04 > 0:20:07and Paul, "the" baker, were very, very similar.
0:20:07 > 0:20:10I said to my wife that I was going to take the beard off.
0:20:10 > 0:20:12And she said, "Don't do that, that's you - why are you changing?"
0:20:12 > 0:20:14I says, "Because it's going to be picked on."
0:20:14 > 0:20:17"You never know, it might not." Lo and behold, yeah, it was.
0:20:17 > 0:20:18- Quite a lot.- You know that you have
0:20:18 > 0:20:21the same facial hair as Paul Hollywood? You have the same name.
0:20:21 > 0:20:23I've been waiting for someone to say that.
0:20:23 > 0:20:25What is going on, Paul?
0:20:25 > 0:20:28- I'm slightly younger.- Two Pauls were separated at birth.
0:20:28 > 0:20:29- Hello, Paul.- Hi, Paul.
0:20:29 > 0:20:32We're both men, we both like baking,
0:20:32 > 0:20:36er, both got grey hair, both got the goatees, as such.
0:20:36 > 0:20:39I think that's about it, though, really. There's not many more
0:20:39 > 0:20:42similarities. Oh, we're both called Paul, obviously.
0:20:43 > 0:20:46Just like Mr Hollywood, Paul has a natural talent with yeast.
0:20:46 > 0:20:48When it came to bread week,
0:20:48 > 0:20:51his Showstopper was the pride of the tent.
0:20:51 > 0:20:54I'm making a lion sculpture, it's called King Of The Jungle.
0:20:54 > 0:20:57'I knew straightaway it had to be some form of animal.'
0:20:57 > 0:20:59I've got cats, I looked at cats, and I thought,
0:20:59 > 0:21:01what's the biggest cat? King of the jungle's the lion.
0:21:01 > 0:21:03You've got to bring out those features, all right,
0:21:03 > 0:21:05which is the ears, it's the eyes,
0:21:05 > 0:21:07it's the nose. It's the teeth, it's the claws.
0:21:07 > 0:21:10If you say you're going to do a lion, it's got to look like a lion,
0:21:10 > 0:21:11and not a dog or something like that.
0:21:11 > 0:21:14I think he told us what he was making, and I was like,
0:21:14 > 0:21:16"I really can't see how that's going to work."
0:21:16 > 0:21:18The problem with dough is, it's got a life of its own.
0:21:18 > 0:21:20It'll start to move about.
0:21:20 > 0:21:23I have to support it in some areas with foil while it's baking.
0:21:25 > 0:21:27Everything had gone according to plan.
0:21:27 > 0:21:29THEY GROWL
0:21:29 > 0:21:32And then you're just hearing the whispers and comments going around,
0:21:32 > 0:21:34- 'and the looks I was getting.' - That is one of the best things
0:21:34 > 0:21:36I've seen in bread, ever.
0:21:36 > 0:21:39- Wow.- That is absolutely fantastic.
0:21:39 > 0:21:41It's knowledge of dough, it's how you manipulate it,
0:21:41 > 0:21:44it's got yeast in, it's edible. Just to do that
0:21:44 > 0:21:46with a salt dough is hard enough.
0:21:46 > 0:21:47To do it with a risen dough...
0:21:47 > 0:21:50I wouldn't have attempted anything like that.
0:21:51 > 0:21:53When it came to the final announcement,
0:21:53 > 0:21:57Mr Hollywood was so impressed he created an entirely new award.
0:21:57 > 0:22:01I'm going to start with something we've actually never done before,
0:22:01 > 0:22:03which is give out a special commendation.
0:22:03 > 0:22:08And this goes to Paul because Paul has never, ever, in his life,
0:22:08 > 0:22:10seen a bread sculpture as magnificent as that one,
0:22:10 > 0:22:13so round of applause, and congratulations.
0:22:13 > 0:22:15I think everyone was taken by that.
0:22:15 > 0:22:18No-one was expecting that, cos it's never been done before.
0:22:18 > 0:22:21I knew I had something special there. And as it was, I did.
0:22:21 > 0:22:25Paul's special commendation wasn't the only prize being given out.
0:22:25 > 0:22:29Every week the judges would argue it out to name one person Star Baker.
0:22:29 > 0:22:31'I can't speak for the others,'
0:22:31 > 0:22:33I certainly would have liked to have been Star Baker.
0:22:33 > 0:22:36You want to be on the top. Everybody wants to be on the top.
0:22:36 > 0:22:39I didn't want to admit that I wanted Star Baker, I was just like,
0:22:39 > 0:22:40"I'm happy just to get through."
0:22:40 > 0:22:42If you get Star Baker, "Yes! I got Star Baker!"
0:22:42 > 0:22:46Ian was thanking his lucky stars when he went on a winning streak.
0:22:46 > 0:22:48Ian, you are Star Baker. Well done.
0:22:48 > 0:22:52You know, week one, I thought I was going home.
0:22:52 > 0:22:57So to then pick it up and be Star Baker in week two, it was like,
0:22:57 > 0:22:59"Wow, that wasn't expected."
0:22:59 > 0:23:02And then, week three. "Jeez, this is REALLY unexpected."
0:23:02 > 0:23:04And then to go and get a third time in week four
0:23:04 > 0:23:06really, really surprised me.
0:23:06 > 0:23:09Ian, for the third time running, you are Star Baker.
0:23:10 > 0:23:16- Well done.- I think everybody was like, "Hmm, Ian, calm down."
0:23:16 > 0:23:19I remember saying to Ian, "Come on, give it up!
0:23:19 > 0:23:20"Let us have it!"
0:23:20 > 0:23:24So, by "free-from" week, everyone was gunning for him.
0:23:24 > 0:23:26All of us sort of rallied together and were like, "Right,
0:23:26 > 0:23:28"we're going to get him this week."
0:23:28 > 0:23:30I'll do whatever you're doing, Ian.
0:23:30 > 0:23:31It was like a revolution, like,
0:23:31 > 0:23:33"Let's take his crown, come on, guys!
0:23:33 > 0:23:35"He can't have it every single week."
0:23:35 > 0:23:37Are you thinking in terms of...
0:23:37 > 0:23:39"Right, who's my competition?"
0:23:39 > 0:23:41Well, the competition's Ian, I think.
0:23:41 > 0:23:43It could go wrong for him at any time.
0:23:44 > 0:23:46Slightly hoping.
0:23:46 > 0:23:48By the time we went into week five, they wanted me to have
0:23:48 > 0:23:50an industrial accident with my mixer or, I don't know,
0:23:50 > 0:23:52chop the end of my finger off.
0:23:52 > 0:23:54I kind of feel like I need to do a good job today.
0:23:54 > 0:23:56- You're feeling the presh?- Hmm, yeah.
0:23:56 > 0:23:58I was quite relaxed the last couple of weeks.
0:23:58 > 0:24:01You really wanted to be like, "Oh, I hate you, Ian, doing so well."
0:24:01 > 0:24:04But you couldn't. Because he was so nice about it.
0:24:04 > 0:24:07But, thankfully for the rest of the bakers,
0:24:07 > 0:24:10Nadiya's stunning ice-cream roll broke Ian's winning roll,
0:24:10 > 0:24:12when she was awarded Star Baker.
0:24:12 > 0:24:14Congratulations.
0:24:15 > 0:24:18I remember getting it and it was like, "Oh, you took Ian's crown."
0:24:18 > 0:24:21I was like, "Yeah, I'm just happy to get Star Baker."
0:24:21 > 0:24:25Star Baker is the pinnacle of baking achievement in the tent.
0:24:25 > 0:24:27On the other hand, there is an unofficial award
0:24:27 > 0:24:30that possibly even tops it.
0:24:30 > 0:24:33Everyone is looking for Star Baker. The Hollywood handshake is,
0:24:33 > 0:24:36in my book, is a little bit extra. It's like a personal touch.
0:24:36 > 0:24:38- Thank you very much. - Oh, the handshake.
0:24:38 > 0:24:40- Thank you.- Well done.
0:24:40 > 0:24:42Their eyes go around the room.
0:24:42 > 0:24:43SHE MOUTHS
0:24:43 > 0:24:46There's nothing quite like it. I still haven't washed the hand.
0:24:46 > 0:24:48I have washed the hand. That would be gross!
0:24:48 > 0:24:50That's fantastic.
0:24:50 > 0:24:52- Really well done.- Thank you.
0:24:52 > 0:24:54- Oh, the handshake.- Thanks a lot.
0:24:54 > 0:24:57When you see the hand coming up, and then you want your hand
0:24:57 > 0:24:59to come up and you're thinking, "Oh, if he bails,
0:24:59 > 0:25:01"I'll just go for my hair."
0:25:03 > 0:25:04Oh!
0:25:04 > 0:25:07I remember him taking my hand and I kind of went,
0:25:07 > 0:25:09"You're not going anywhere!
0:25:09 > 0:25:11"I'm keeping that handshake!"
0:25:11 > 0:25:12(Handshake. I got a handshake.)
0:25:12 > 0:25:15My sister was laughing, saying, "You weren't going to let go, were you?"
0:25:15 > 0:25:18I was like, "I really wasn't. He had to pull away."
0:25:22 > 0:25:25The prospect of serving a well-practised bake
0:25:25 > 0:25:27for Mary and Paul is daunting enough,
0:25:27 > 0:25:30but in the Technical Challenges, the bakers didn't even know
0:25:30 > 0:25:34what recipe lurked beneath the chequered cloth.
0:25:34 > 0:25:36It's a bit like an unseen exam, you know,
0:25:36 > 0:25:39you go into an exam and you turn the paper over and...
0:25:39 > 0:25:41Have I done enough revision?
0:25:41 > 0:25:44I can't even look at gingham any more without vomiting.
0:25:44 > 0:25:45You're desperate for a little bit of wind,
0:25:45 > 0:25:48so a bit of a corner goes up and you can have a look underneath.
0:25:48 > 0:25:49But then I think, "Why am I looking?
0:25:49 > 0:25:52"It doesn't even matter. If I see flour and something else,
0:25:52 > 0:25:54"I still won't know what it is!"
0:25:54 > 0:25:56Any words of advice?
0:25:56 > 0:25:58Read the recipe thoroughly.
0:25:58 > 0:26:03And then try and visualise exactly what it should look like at the end.
0:26:03 > 0:26:04And we're going to ask that you leave now,
0:26:04 > 0:26:07and attend that intergenerational foam party in Woking
0:26:07 > 0:26:08I know you're gagging on going to.
0:26:08 > 0:26:11- Foam up!- Remember, loads of bubble, lots of trouble.
0:26:11 > 0:26:13'Despite Mary and Paul having left the tent,
0:26:13 > 0:26:17'their presence was always felt in their sparse recipes.'
0:26:17 > 0:26:20It's quite a weird thing, you don't really get time to baking
0:26:20 > 0:26:23with instructions missing. A lot of baking books make it a bit too easy.
0:26:23 > 0:26:25The instructions are very vague.
0:26:25 > 0:26:28Sort of, "Make this, make that."
0:26:28 > 0:26:30So you have to know how to make it.
0:26:30 > 0:26:33Unless, accidentally, they printed the full recipe with a picture,
0:26:33 > 0:26:35that is the only thing that could have helped me.
0:26:35 > 0:26:37You can't talk, you can't confer with each other or anything.
0:26:37 > 0:26:40'But you do look around. You do see what other people are doing.'
0:26:40 > 0:26:42I've been looking around constantly.
0:26:42 > 0:26:44Help me cheat!
0:26:44 > 0:26:47There's people going around saying "shhh!" as soon as they see you.
0:26:47 > 0:26:48And you always think that people
0:26:48 > 0:26:50can't see you, even though you're in a room full of cameras.
0:26:50 > 0:26:52- Oh!- No snooping!
0:26:52 > 0:26:54You just had to sort of bring all your baking knowledge
0:26:54 > 0:26:57together and come up with what you think it should be, or, luckily,
0:26:57 > 0:26:59it was something that you've already done.
0:26:59 > 0:27:01I have made baguettes before.
0:27:01 > 0:27:04How hard can it be?
0:27:04 > 0:27:05We used to call it "tent head" in there.
0:27:05 > 0:27:08When you think you know something, because you're so stressed,
0:27:08 > 0:27:10you almost forget everything you ever knew.
0:27:10 > 0:27:12I'm trying to think in my head, a baguette,
0:27:12 > 0:27:15a baguette doesn't have that - a baguette has that.
0:27:15 > 0:27:18I might have seen, like, 20 baguettes over the weekend
0:27:18 > 0:27:20or, you know, been in a shop with them, but you think,
0:27:20 > 0:27:22"I cannot picture a baguette."
0:27:22 > 0:27:24Right or wrong, we'll soon find out.
0:27:24 > 0:27:27And if it was hard enough when the bakers HAD heard of it,
0:27:27 > 0:27:30the Technical got really interesting in pastry week.
0:27:30 > 0:27:34Now, this is a recipe close to Paul's heart,
0:27:34 > 0:27:36just nestling underneath the chest hair.
0:27:36 > 0:27:41Paul and Mary would very much like you to make...Flaounas.
0:27:41 > 0:27:43I just felt kind of confused when they said Flaounas.
0:27:43 > 0:27:45It doesn't really sound like anything.
0:27:45 > 0:27:48It sounds like someone sneezed in a sort of awkward way.
0:27:48 > 0:27:49It sounds like an airline.
0:27:49 > 0:27:51- It sounds like...- Fly Flaounas.
0:27:51 > 0:27:53It sounds like it's an insult.
0:27:53 > 0:27:55- Flaounas.- Flaounas.
0:27:55 > 0:27:57I've made these a few times.
0:27:57 > 0:27:59No, not really.
0:27:59 > 0:28:02- I've never heard of it.- Unless you happen to have been in Cyprus
0:28:02 > 0:28:05for Easter, the chances are you will have never heard of it.
0:28:05 > 0:28:09The ingredient list was the thing that we were going, "Sorry, what?"
0:28:09 > 0:28:12- NADIYA:- I just remember thinking, "It's just too much cheese.
0:28:12 > 0:28:14"Has he got something wrong somewhere?"
0:28:14 > 0:28:16There's a lot of cheese going in this.
0:28:16 > 0:28:17It'll do nothing for my figure.
0:28:17 > 0:28:19There was something we had to grind down.
0:28:19 > 0:28:22- Ugh!- Mastic, never heard of that.
0:28:22 > 0:28:25I've used that in the bathroom a few times.
0:28:25 > 0:28:27And the smell, I'll never forget that smell.
0:28:27 > 0:28:28Oh!
0:28:31 > 0:28:33That's nasty.
0:28:33 > 0:28:36It's like eating sand.
0:28:36 > 0:28:38One word - disgusting.
0:28:38 > 0:28:43Baffled by the acquired flavour, the bakers were completely bamboozled
0:28:43 > 0:28:45when it came to shaping.
0:28:45 > 0:28:49None of us had seen one before, so it's difficult to start with.
0:28:49 > 0:28:50No, it can't be.
0:28:50 > 0:28:56Sorry to all of Cyprus if I'm ruining a lovely national dish.
0:28:56 > 0:28:58That looks quite nice.
0:28:58 > 0:29:00There was only a few occasions when it's like, "OK,
0:29:00 > 0:29:04"I haven't got enough time," so I just thought, "You know what,
0:29:04 > 0:29:06"I'm going to do it like this. I know it's wrong,
0:29:06 > 0:29:11"but I'm going to end up with ten consistently Cornish...
0:29:11 > 0:29:13"Cypriot Flaounas."
0:29:18 > 0:29:21PAUL CHUCKLES, THEY ALL LAUGH
0:29:21 > 0:29:22Right.
0:29:23 > 0:29:25- Interesting.- Cornish Flaounas.
0:29:25 > 0:29:27It is a Cornish Flaouna.
0:29:27 > 0:29:30For the first time, I put that tray down and I thought,
0:29:30 > 0:29:32"I don't think mine are the worst."
0:29:32 > 0:29:33Now, these are a bit more like it.
0:29:33 > 0:29:35It's folded correctly too.
0:29:35 > 0:29:37And a lovely shine from the glaze.
0:29:37 > 0:29:40They're not bad. Not bad at all.
0:29:40 > 0:29:43They keep going down, seven, six, and you're there - number one!
0:29:43 > 0:29:45"Yes!"
0:29:45 > 0:29:48Mat may have risen to the pastry Technical,
0:29:48 > 0:29:50but he failed to score an ace
0:29:50 > 0:29:52when he was served up Victorian tennis cake.
0:29:52 > 0:29:54Oh, my God.
0:29:54 > 0:29:58I think that was the worst thing I've ever baked.
0:29:58 > 0:30:02I'm going in. I'd never made any sort of fondant or icing before,
0:30:02 > 0:30:04and to look around and see everyone
0:30:04 > 0:30:07kneading their green tennis court icing
0:30:07 > 0:30:11and mine was like some sort of plasma.
0:30:12 > 0:30:14What is that? Sugar paste?
0:30:14 > 0:30:16Yeah. Mine is quite different to yours, isn't it?
0:30:16 > 0:30:19- It is, yeah.- So what's happened with that icing?
0:30:19 > 0:30:21I can't make it. Do you know what I mean?
0:30:21 > 0:30:24- I'm getting the hump now.- Don't get the hump, you're brilliant.
0:30:24 > 0:30:26This just won't go right.
0:30:26 > 0:30:28This is... Honestly.
0:30:28 > 0:30:30- Have you got time to do it again? - It's annoying, isn't it?
0:30:30 > 0:30:33Listen, mate. Don't let a fondant tennis court
0:30:33 > 0:30:36- be the end of you. - I know, this is it!
0:30:38 > 0:30:40Not only did the bakers need to make a court,
0:30:40 > 0:30:44they also needed to ice a free-standing net and racquets.
0:30:44 > 0:30:46Tennis nets, tennis nets...
0:30:46 > 0:30:48Obviously - otherwise, it's just not tennis.
0:30:48 > 0:30:51Baking icing. I piped out whatever I piped out,
0:30:51 > 0:30:53I did the net and some racquets.
0:30:53 > 0:30:56Looking down, it said "bake", and I don't know where I was reading,
0:30:56 > 0:30:58the top or the middle, I just went "bake" and put it in,
0:30:58 > 0:31:00and carried on doing something else.
0:31:00 > 0:31:01What did you make that with? Icing?
0:31:01 > 0:31:04- Yeah.- It's yellow.
0:31:04 > 0:31:07- Yeah, I probably left it in the oven too long.- Oh... Oven?
0:31:09 > 0:31:10Yeah.
0:31:11 > 0:31:13It did stand up, that net.
0:31:14 > 0:31:17This looks like a tennis court from Hades.
0:31:18 > 0:31:20- The net...- ..is standing.
0:31:20 > 0:31:22Is standing, yeah. It looks like a fence.
0:31:22 > 0:31:25I think a ball would probably go through that, if I'm honest.
0:31:25 > 0:31:27Where I grew up, that is how tennis courts look.
0:31:27 > 0:31:29A little bit of a dip in the middle, and the colour,
0:31:29 > 0:31:33there seems to be little extra bits of green around the outside, here.
0:31:33 > 0:31:36I don't quite know how that got there.
0:31:36 > 0:31:38People bring it up, still.
0:31:38 > 0:31:41"Are you the bloke who baked his icing?" "Yeah."
0:31:41 > 0:31:43And they go, "Why'd you do that?" And you go,
0:31:43 > 0:31:47"I'm not really sure. I thought I read it."
0:31:47 > 0:31:51He may have left the tent, but Mat didn't leave the oven behind him,
0:31:51 > 0:31:54as down at the fire station he is now in charge of the kitchen.
0:31:54 > 0:31:58As soon as Bake Off went out, I then became the mess man, which means
0:31:58 > 0:32:02I have to cook for everyone. So I do two main meals in a day shift
0:32:02 > 0:32:04and breakfast in the morning shift.
0:32:04 > 0:32:06Si, yours is here, mate.
0:32:06 > 0:32:09It's a blessing and a curse, really. It gets me out of doing some jobs,
0:32:09 > 0:32:13but it does mean I have to cook for ungrateful people every day.
0:32:13 > 0:32:14There you go.
0:32:14 > 0:32:16And the cooking doesn't stop at work.
0:32:16 > 0:32:18With a new baby to feed,
0:32:18 > 0:32:22and new house to bake in, Mat started an online food blog.
0:32:22 > 0:32:24So that's the colour you're looking for.
0:32:24 > 0:32:25It's quite light.
0:32:25 > 0:32:27And it's pretty smooth.
0:32:27 > 0:32:29We try and put out a recipe every week or ten days.
0:32:29 > 0:32:32'It's brilliant, and it's a great way to get the things I want to bake
0:32:32 > 0:32:34'across, and I love it. I love baking more now'
0:32:34 > 0:32:35than I did before I went on.
0:32:35 > 0:32:38Because, I think,
0:32:38 > 0:32:40I've realised I'm all right at it.
0:32:41 > 0:32:43# What do you see when you peer through the trees
0:32:43 > 0:32:45# In an English country garden?
0:32:45 > 0:32:48# One large tent and a massive silvery gent
0:32:48 > 0:32:50# In an English country garden
0:32:50 > 0:32:54- # Cakes that are fairy - A judge whose name is Mary
0:32:54 > 0:32:59# Three challengers so scary... #
0:33:00 > 0:33:02What would Bake Off be
0:33:02 > 0:33:05without the caring comedy cohorts that are Mel and Sue?
0:33:05 > 0:33:07Mel and Sue are awesome.
0:33:07 > 0:33:08Ooh!
0:33:08 > 0:33:11- Lunge!- They were hilarious throughout the whole thing.
0:33:11 > 0:33:14I'm still waiting for the edible pansies to come, but...
0:33:14 > 0:33:16- Edible pants?- Edible pansies.
0:33:16 > 0:33:17Oh, pansies.
0:33:17 > 0:33:20Ian, when I think of the Black Forest, my first thought
0:33:20 > 0:33:22is...elephants.
0:33:22 > 0:33:24It's like being with somebody you've known forever.
0:33:24 > 0:33:26I love these hanging nuts.
0:33:26 > 0:33:29I had to put three on there, for obvious reasons!
0:33:29 > 0:33:32What you see on television is only half of it.
0:33:32 > 0:33:34We can't have her going out on the beach like that,
0:33:34 > 0:33:35she'll get arrested.
0:33:35 > 0:33:38That's the most I've ever cried with laughter in my life.
0:33:38 > 0:33:39It's the gusset.
0:33:39 > 0:33:42PAUL CHUCKLES
0:33:42 > 0:33:44No... That's bad. That's bad.
0:33:44 > 0:33:46- That's better.- Is that better?
0:33:46 > 0:33:48Yeah, that's much better. Legs together.
0:33:48 > 0:33:50I think you should leave her alone.
0:33:50 > 0:33:53- That's...all good. All encased. All safe.- Now let's turn her over
0:33:53 > 0:33:55and see what's happening at the back.
0:33:55 > 0:33:58Sometimes take things that you're still using, or you're going to use.
0:33:58 > 0:34:01- Are you enjoying that? - And therefore you CAN'T use them.
0:34:01 > 0:34:03- What about these flowers? Edible? - No.
0:34:04 > 0:34:06Spit it out.
0:34:08 > 0:34:13Sometimes you just want to say, "Will you just do one?!"
0:34:13 > 0:34:16Is it bon, or are we bricking it?
0:34:16 > 0:34:18Bricking it, yeah. Bricking it.
0:34:18 > 0:34:19I might pop them back here.
0:34:19 > 0:34:22- OK.- Will you excuse me for a moment?- Yeah, absolutely fine.
0:34:22 > 0:34:25Nadiya found out the cost of their help
0:34:25 > 0:34:29when Sue lent an unfortunate hand with her fortune cookie box.
0:34:29 > 0:34:32It was hard to get it exact,
0:34:32 > 0:34:35so I was chuffed when it came out and it was like rounded.
0:34:35 > 0:34:37I was like, "This is perfect."
0:34:37 > 0:34:40I just wrecked it. I literally can't believe I did that.
0:34:40 > 0:34:41I'm...I'm mortified.
0:34:41 > 0:34:43How can I make amends?
0:34:43 > 0:34:46- If I leave, you're coming with me. - I'll take that.
0:34:46 > 0:34:49You kind of get yourself quite stressed about everything.
0:34:49 > 0:34:51And they're quite good at bringing you back down to reality.
0:34:51 > 0:34:55And never was positivity more needed than when Dorret unmoulded
0:34:55 > 0:34:57her Black Forest gateau.
0:34:58 > 0:35:00- Dorret, what's to be done?- Nothing.
0:35:00 > 0:35:03- There's lots to be done.- What I was thinking at the time was,
0:35:03 > 0:35:05"Nothing's going to save me!"
0:35:05 > 0:35:08- There's no need to get upset. - Every reason.
0:35:08 > 0:35:12- No, because it's just a cake.- It's not just a cake.- It IS just a cake.
0:35:12 > 0:35:15- It's just a cake.- I went to the back of the tent away from the cake,
0:35:15 > 0:35:18and she actually came over to talk to me.
0:35:18 > 0:35:21That doesn't mean you're going to go home.
0:35:21 > 0:35:23It doesn't mean you're going to go home.
0:35:23 > 0:35:26It was really nice. Cos I was not in a good place.
0:35:27 > 0:35:29- We'll see.- It tastes great.
0:35:29 > 0:35:31It tastes great, you're all right.
0:35:35 > 0:35:40Dorret may have lived to bake another day, but someone had to go
0:35:40 > 0:35:45as week by week, Mary and Paul choose their prey.
0:35:46 > 0:35:50I feel like we're a herd of gazelles that's being picked off, one by one,
0:35:50 > 0:35:53by lions. Mary and Paul are the lions.
0:35:53 > 0:35:56And they're hungry for bakers.
0:35:56 > 0:35:59I was just always sort of crossing my fingers and toes and hoping it
0:35:59 > 0:36:02- wasn't me.- 12 people, you know somebody has to go,
0:36:02 > 0:36:04but you don't want anyone to go.
0:36:04 > 0:36:06Being in the line-up thinking, potentially,
0:36:06 > 0:36:11you're the one going to go is a horrible feeling.
0:36:11 > 0:36:14But you sit there in quiet hope that maybe it's not going to be you.
0:36:14 > 0:36:18But, unfortunately for Stu, Mary and Paul saw red with the addition
0:36:18 > 0:36:21of beetroot to his Black Forest gateau,
0:36:21 > 0:36:23making him the first to leave.
0:36:23 > 0:36:24Stu.
0:36:24 > 0:36:27- So sorry, Stu.- So sorry, Stu.
0:36:27 > 0:36:29Everyone has good weeks, and everyone has bad weeks.
0:36:29 > 0:36:33It's all about what you do on those two days.
0:36:33 > 0:36:34So no-one's ever safe.
0:36:34 > 0:36:36As Marie found out to her cost
0:36:36 > 0:36:39when her week one Star Baker couldn't save her in week two.
0:36:39 > 0:36:41We'll really miss you, darling.
0:36:41 > 0:36:45Dorret's nightmares came true when her bread bed caused the judges
0:36:45 > 0:36:46to say goodnight.
0:36:46 > 0:36:51And Sandy's unbalanced cheesecake tipped the scales out of her favour.
0:36:51 > 0:36:53We're sorry to see you go, Sandy.
0:36:53 > 0:36:55No, I knew. That's OK.
0:36:55 > 0:36:57The judges' minds were set in "free-from" week,
0:36:57 > 0:37:01when Ugne's ice-cream roll melted.
0:37:01 > 0:37:04But in pastry week, the decision was much harder,
0:37:04 > 0:37:07when two bakers had timing issues.
0:37:07 > 0:37:09- It's raw.- Your plums aren't cooked either.
0:37:09 > 0:37:11Timing is your nemesis, Alvin.
0:37:11 > 0:37:13And Nadiya had the same problem,
0:37:13 > 0:37:17when she failed to stuff her curry-filled vol-au-vents.
0:37:17 > 0:37:21- Oh, dear.- Yeah. I remember her being really upset about the vol-au-vents
0:37:21 > 0:37:23and we're all, "No, don't be upset,
0:37:23 > 0:37:26"you've just made the best curry we've had of our lifetime."
0:37:26 > 0:37:28It really is absolutely scrumptious.
0:37:28 > 0:37:30- It tastes amazing.- It's lovely.
0:37:31 > 0:37:34With them both suffering huge problems with their bakes,
0:37:34 > 0:37:37the decision was too close to predict.
0:37:37 > 0:37:39The person who is leaving us this week...
0:37:41 > 0:37:43..is Alvin.
0:37:43 > 0:37:45Alvin. You cherub.
0:37:45 > 0:37:47It was relief that I was staying,
0:37:47 > 0:37:50but I'll never forget that sense of guilt that I felt.
0:37:50 > 0:37:52But stay she did,
0:37:52 > 0:37:55as in Victorian week Mat's Charlotte Russe
0:37:55 > 0:37:57saw him become history.
0:37:57 > 0:38:00We're going to miss you. The tallest baker.
0:38:00 > 0:38:03And in patisserie, Paul's unrisen Genoese
0:38:03 > 0:38:06saw him falling as flat as his sponge.
0:38:06 > 0:38:09I ended up with what looked like an edible mouse mat.
0:38:09 > 0:38:12It's hardly light and fluffy.
0:38:12 > 0:38:14Did I want to go? No. Was I ready to go? No.
0:38:14 > 0:38:16Come on, Governor.
0:38:16 > 0:38:18And then there were four,
0:38:18 > 0:38:24as Tamal, Flora, Ian and Nadiya were propelled into the semifinal.
0:38:24 > 0:38:27- NADIYA:- The competition is so kind of tight,
0:38:27 > 0:38:30and everybody's really got their game on at that point.
0:38:30 > 0:38:31Whoever stayed was in the final.
0:38:31 > 0:38:36There were sort of whispers, "Oh, I'VE had Star Baker.
0:38:36 > 0:38:38"Oh, I'VE had Star Baker."
0:38:38 > 0:38:42And suddenly I was quite aware that I hadn't had Star Baker.
0:38:42 > 0:38:47If Flora felt all alone in the Technical Challenge, she really was.
0:38:47 > 0:38:51Now, bakers, because this Technical Challenge is so quick,
0:38:51 > 0:38:53we're going to stagger your start times.
0:38:53 > 0:38:57So I'm going to be asking three of you to leave the tent.
0:38:57 > 0:39:00"What's going on here?" You know, we're a little bit...
0:39:00 > 0:39:03anyway. And now you want to spring something else on us?
0:39:03 > 0:39:06- What's this about? - So, Tamal, Ian, and Nadiya,
0:39:06 > 0:39:09- could you please leave the tent? - What?- Off you pop.
0:39:09 > 0:39:12It was kind of like you're being led off to the firing squad.
0:39:12 > 0:39:16I remember going back saying, "This is mean! They can't do this to us!
0:39:16 > 0:39:17"This is so mean, what are we doing?"
0:39:17 > 0:39:20And I remember literally thinking, "I need a brown bag,
0:39:20 > 0:39:22"I am so hyperventilating right now."
0:39:22 > 0:39:24See you shortly.
0:39:24 > 0:39:26- Oh, my God.- Mary and Paul, please,
0:39:26 > 0:39:30would like you to make a chocolate souffle.
0:39:30 > 0:39:32- On your marks...- Get set... Bake!
0:39:32 > 0:39:36I don't remember my heart ever going that quickly.
0:39:36 > 0:39:38It says absolutely nothing in front of me.
0:39:38 > 0:39:41Number one, "Make a chocolate creme patisserie."
0:39:41 > 0:39:44OK. Number two, "Make a meringue." Number three, "Make a souffle."
0:39:44 > 0:39:47I have never made a souffle in my life.
0:39:47 > 0:39:50Hats off to her, all by herself, all by herself in the tent.
0:39:50 > 0:39:52That is scary stuff.
0:39:52 > 0:39:56It suddenly felt like this big, empty, scary space.
0:39:57 > 0:39:59Oh, my God.
0:39:59 > 0:40:01With Flora well under way,
0:40:01 > 0:40:04it was Ian's turn to rise to the souffle challenge.
0:40:04 > 0:40:08I'll tell you, I've never been so happy to see you, Ian.
0:40:08 > 0:40:11Lovely to be here. 'It did feel really tense in there.'
0:40:11 > 0:40:15Everyone is looking at you. Deal with it.
0:40:15 > 0:40:18Um, and I did struggle to deal with it, I really did.
0:40:18 > 0:40:19My mind's gone blank,
0:40:19 > 0:40:22I'm just trying to remember how to make a creme pat.
0:40:22 > 0:40:24I don't know, I made one last week, I know,
0:40:24 > 0:40:26but I don't know how the heck to make the thing.
0:40:28 > 0:40:29Which I'm...
0:40:31 > 0:40:33I just can't remember anything...
0:40:33 > 0:40:34I'm going to...
0:40:37 > 0:40:38I clocked on that it was a souffle
0:40:38 > 0:40:41cos it was something that had to be eaten really quickly.
0:40:44 > 0:40:47I've never made one. I have never made one.
0:40:47 > 0:40:49Why have I never made a souffle?
0:40:49 > 0:40:51Oh, wait, because they're a pain to make.
0:40:53 > 0:40:56Because I was the last one to go back into the tent,
0:40:56 > 0:41:00I didn't feel quite as bad as I think some of the others did.
0:41:00 > 0:41:02- Do you need these paperclips? - I don't know why they're in there.
0:41:02 > 0:41:05- Did they give you those? - They gave those.- Paperclips?
0:41:05 > 0:41:07They're in there. I don't quite know why.
0:41:07 > 0:41:09What, for filing your souffle?
0:41:09 > 0:41:10For filing it away...
0:41:10 > 0:41:14in the folder that says "never bake again".
0:41:15 > 0:41:17Sorry.
0:41:18 > 0:41:21'Paul and Mary had their backs to us while they were judging.'
0:41:21 > 0:41:25We had to be really, really quiet so they couldn't work out
0:41:25 > 0:41:26whose bake it was.
0:41:26 > 0:41:30- Now, that's lovely. It's well baked. - It does look good, doesn't it?
0:41:32 > 0:41:35There was a lot of crouching on the ground trying to hear.
0:41:35 > 0:41:39And even when you saw everybody else take theirs out the oven
0:41:39 > 0:41:42and when it was presented, none of us could tell.
0:41:44 > 0:41:46But Flora's souffle didn't fall short.
0:41:46 > 0:41:49For the first time in the whole competition,
0:41:49 > 0:41:51she was awarded first place.
0:41:51 > 0:41:53Flora, we had a good rise,
0:41:53 > 0:41:56it was a lovely texture and a lovely flavour.
0:41:56 > 0:41:57You've done well. Well done.
0:41:57 > 0:42:00It was really nice to win the Technical,
0:42:00 > 0:42:02I didn't think I wanted that that much,
0:42:02 > 0:42:04but actually winning it was quite nice.
0:42:04 > 0:42:08But it didn't just come down to the Technical Challenge.
0:42:08 > 0:42:12Across the weekend, all four bakers achieved frankly unnatural feats
0:42:12 > 0:42:16with chocolate, making the semifinal neck and neck.
0:42:16 > 0:42:20Every single one of us had resigned to the fact that we were going home.
0:42:20 > 0:42:23We had a conversation before, and it was like, "It's me!"
0:42:23 > 0:42:26"No, it's me," and Ian was like, "Er, no, no, it's me."
0:42:26 > 0:42:30It's with real sadness and regret that I have to announce
0:42:30 > 0:42:34that the person not joining us for the final is Flora.
0:42:34 > 0:42:37I remember being on the plane home and kind of sitting on my own,
0:42:37 > 0:42:39thinking, "That's a shame."
0:42:39 > 0:42:41I'm so sorry, darling.
0:42:41 > 0:42:43I was definitely sad that night, yeah,
0:42:43 > 0:42:48but I baked brownies the next day so I can't have been THAT traumatised.
0:42:48 > 0:42:52When I heard that Flora was going home it was just kind of...
0:42:52 > 0:42:56It hadn't dawned on me till I had said goodbye to her that,
0:42:56 > 0:42:58it was like, "Oh, you just got into the final."
0:42:59 > 0:43:01I think we kind of felt like the three survivors.
0:43:01 > 0:43:03The long battle.
0:43:03 > 0:43:05- IAN:- 'It was one of those really emotional moments,'
0:43:05 > 0:43:10cos I had been convinced I was going home, so for it to, you know,
0:43:10 > 0:43:13turn around, it was like...
0:43:13 > 0:43:14'Really gobsmacked.'
0:43:14 > 0:43:17You know, I felt like instantly it was kind of,
0:43:17 > 0:43:18"Oh, my God, you made it to the final."
0:43:18 > 0:43:22And I kind of rang my husband and told him and he said, "You know,
0:43:22 > 0:43:23"you could actually win."
0:43:23 > 0:43:26And I said, "No, don't be stupid, I'm not going to win."
0:43:26 > 0:43:28BLEATING
0:43:28 > 0:43:30And so for the three bakers,
0:43:30 > 0:43:33only three challenges stood between them and being crowned the winner of
0:43:33 > 0:43:35The Great British Bake Off.
0:43:37 > 0:43:39Bakers, HUGE congratulations.
0:43:39 > 0:43:43After 27 challenges, you're here in the final.
0:43:43 > 0:43:46'To start, the judges ask for a baking classic -
0:43:46 > 0:43:48'24 iced buns - and every tiny decision made
0:43:48 > 0:43:53'could be the difference between winning or losing.'
0:43:53 > 0:43:55- (Nadiya, are you flavouring your doughs?)- Yes.
0:43:55 > 0:43:58I'm not. Whoops.
0:43:58 > 0:44:00'When there's only three of you in the tent,
0:44:00 > 0:44:01'you look around and think...
0:44:01 > 0:44:03'the differences are suddenly so obvious.'
0:44:03 > 0:44:05They were batch-making and I wasn't.
0:44:05 > 0:44:07I was like, "Am I doing something wrong?"
0:44:07 > 0:44:10It's traditional for iced buns that they are a batch bake.
0:44:12 > 0:44:14It's fine, if you want to break the mould,
0:44:14 > 0:44:16you know, on Paul's favourite thing in the world...
0:44:16 > 0:44:19Stop it! I'm already nervous about the whole non-batch-baking thing.
0:44:19 > 0:44:21- Why would you be nervous?- Because you two are doing batch baking.
0:44:21 > 0:44:24But it works all right for you when you break the mould -
0:44:24 > 0:44:26do you remember that Technical in week one?
0:44:26 > 0:44:29- Yeah, coming 12th was amazing! - TAMAL CHUCKLES
0:44:29 > 0:44:32As that bake was going on, it's like,
0:44:32 > 0:44:34"OK, this set of buns are rising perfectly,
0:44:34 > 0:44:37"it's going a nice golden-brown colour, but THIS set of buns,
0:44:37 > 0:44:40"they just sort of look weird and they don't look right."
0:44:40 > 0:44:43What I'm intrigued about, I think something's missing from this dough
0:44:43 > 0:44:44cos it took way longer to cook in the oven.
0:44:44 > 0:44:47- Have you got sugar in it? - That's the bit I'm wondering about,
0:44:47 > 0:44:49- whether I put sugar in.- I don't think you've got any sugar in there,
0:44:49 > 0:44:52which is why it took ages longer in the oven to get a colour,
0:44:52 > 0:44:54and that's why it dried out and becomes a crispy bap,
0:44:54 > 0:44:57with icing on it, and that's what's sending all my senses out.
0:44:57 > 0:45:00- They don't marry up.- And when asked to make mille-feuilles
0:45:00 > 0:45:03for the Technical Challenge, it wasn't just Ian who was daunted.
0:45:03 > 0:45:06It was like the first one that I think I'd done that I just thought,
0:45:06 > 0:45:08- "I can't do this." - Never made mille-feuilles before.
0:45:08 > 0:45:10It feels like a lot to have to do in two hours.
0:45:10 > 0:45:13I remember looking around and thinking,
0:45:13 > 0:45:16"We all did badly at pastry at some point."
0:45:16 > 0:45:21Back in patisserie, Ian nearly came unstuck with his cream horns.
0:45:21 > 0:45:24And in week six, both Nadiya and Tamal were left deflated
0:45:24 > 0:45:26by their overinflated puff.
0:45:27 > 0:45:29Ooh, it's not looking very good.
0:45:29 > 0:45:33Do you think we are being tested because we did bad pastry?
0:45:33 > 0:45:36Oh, gosh, yeah. I never thought of it like that.
0:45:36 > 0:45:39- I think it is.- It was funny, that Technical Challenge
0:45:39 > 0:45:41that had been specifically tailored to trip us up.
0:45:41 > 0:45:44It's a nice touch they'd really gone for us.
0:45:44 > 0:45:49With time tight, Paul's instructions called for rough puff pastry,
0:45:49 > 0:45:51folding grated butter into the dough.
0:45:53 > 0:45:56I remember doing it and then getting all the grated butter and beating it
0:45:56 > 0:45:59back into a block, thinking, "This isn't how it's meant to be done."
0:45:59 > 0:46:02I'm not ignoring the instructions, I'm interpreting the instructions.
0:46:02 > 0:46:04But you just get yourself into a weird frame of mind, like,
0:46:04 > 0:46:07"No, I'm definitely going to keep going with this thing that's wrong."
0:46:07 > 0:46:09But one baker approached the Technical
0:46:09 > 0:46:11with more trepidation than the rest.
0:46:11 > 0:46:13Me and Technicals are not friends.
0:46:13 > 0:46:15Last place is this one.
0:46:15 > 0:46:20For nearly half the contest, Nadiya struggled in Technical Challenges.
0:46:20 > 0:46:24If I could just get somewhere nowhere near the bottom,
0:46:24 > 0:46:27like, just one above the bottom, I was happy.
0:46:27 > 0:46:29And with the seconds counting down,
0:46:29 > 0:46:31she only had one more chance to impress.
0:46:31 > 0:46:36OK, bakers, your final Technical Challenge is closed.
0:46:37 > 0:46:38And Nadiya didn't disappoint.
0:46:38 > 0:46:41The pastry that I'm taking is beautifully crisp.
0:46:41 > 0:46:43It's ticked a lot of the boxes.
0:46:43 > 0:46:47She was awarded first place in the Technical Challenge.
0:46:47 > 0:46:49I remember saying, "I could be perfectly happy
0:46:49 > 0:46:51with this first and go home."
0:46:51 > 0:46:54- Well done, Nadiya. - But she wasn't headed home yet.
0:46:54 > 0:46:56The competition was well and truly on.
0:47:00 > 0:47:03For the aspiring bakers, years of ambition,
0:47:03 > 0:47:06months of planning and ten weeks of challenges
0:47:06 > 0:47:08had come down to this day.
0:47:13 > 0:47:16When I walked into the tent, it felt like the first week, almost,
0:47:16 > 0:47:19everything felt quite unfamiliar.
0:47:19 > 0:47:21You could sense that kind of tension in the air.
0:47:22 > 0:47:24After a close Signature,
0:47:24 > 0:47:27and Nadiya just pipping the fellas to win the Technical,
0:47:27 > 0:47:30everything was riding on the Showstopper.
0:47:30 > 0:47:35Bakers, welcome to your final challenge in the Bake Off tent.
0:47:35 > 0:47:37No matter what happens today,
0:47:37 > 0:47:40you'll be getting invitations to the post-show party,
0:47:40 > 0:47:43where Mary will be reprising her now-famous twerking routine.
0:47:43 > 0:47:47- Absolutely. - IAN:- 'I'm just trying to keep it level. I know the deal,'
0:47:47 > 0:47:51I've just got to do what I do and get on with it.
0:47:51 > 0:47:55And for one last time, Mel and Sue muttered those infamous words.
0:47:55 > 0:47:57- On your marks.- Get set... Bake.
0:47:59 > 0:48:02It was a weird creepy quiet in there.
0:48:02 > 0:48:04You could hear the concentration in the room.
0:48:06 > 0:48:08It was all on the final bake, no pressure.
0:48:08 > 0:48:11Yesterday, I just want to put it behind me, today is today.
0:48:11 > 0:48:13It's the Showstopper, what the hell, go for it.
0:48:13 > 0:48:15It's going to be a busy one.
0:48:15 > 0:48:16They'd faced down pastry and pittas,
0:48:16 > 0:48:19multi-tiered cheesecakes and dairy-free ice-cream rolls,
0:48:19 > 0:48:21but for their final bake,
0:48:21 > 0:48:24Mary and Paul just wanted a simple traditional cake.
0:48:26 > 0:48:27As if I didn't have enough pressure,
0:48:27 > 0:48:30I decided, yeah, let's just go and make my own wedding cake.
0:48:30 > 0:48:33We went to Bangladesh to get married and they don't do cakes there,
0:48:33 > 0:48:35and if I'd gotten married in this country
0:48:35 > 0:48:37I would have definitely have had a cake.
0:48:37 > 0:48:40If Nadiya's theme couldn't have been more personal,
0:48:40 > 0:48:42Tamal's couldn't have been more obscure.
0:48:42 > 0:48:45I'm not really sure what my theme was, to be honest,
0:48:45 > 0:48:46the Chinese fishing village thing.
0:48:46 > 0:48:49I don't think I really understood it at the time,
0:48:49 > 0:48:51so I definitely don't understand it now.
0:48:51 > 0:48:53There were these pictures in the press a few months ago
0:48:53 > 0:48:56about this Chinese fishing village that had been abandoned and sort of
0:48:56 > 0:48:58overtaken by all of the undergrowth and stuff,
0:48:58 > 0:49:00and I really like that idea.
0:49:00 > 0:49:03So let me get this straight, your classic British cake is based
0:49:03 > 0:49:06on an ancient abandoned Chinese fishing village?
0:49:06 > 0:49:08- Yeah.- I love you. I love you.
0:49:08 > 0:49:11I think it said something about you had to be inspired
0:49:11 > 0:49:12by a Great British cake,
0:49:12 > 0:49:15which is why I created this hybrid sticky toffee fruitcake.
0:49:15 > 0:49:17I didn't realise we were actually meant to make our version
0:49:17 > 0:49:19of a traditional cake.
0:49:19 > 0:49:22Ian wasn't satisfied with making just one traditional bake.
0:49:22 > 0:49:25Ten sponges, it's a lot of sponge to bake,
0:49:25 > 0:49:27but then also to cool and then to ice.
0:49:27 > 0:49:28Cakes weren't my forte.
0:49:28 > 0:49:32I thought, I've just got to do something slightly ridiculous
0:49:32 > 0:49:33and over the top, so hence
0:49:33 > 0:49:36the idea of the colossal curvy carrot was born.
0:49:36 > 0:49:39I knew it would take me a long time to get this lot in the oven
0:49:39 > 0:49:41and I knew I'd get the fear.
0:49:41 > 0:49:42Guess what, I do.
0:49:42 > 0:49:45I'd only had a chance to practise it once so I wasn't really sure
0:49:45 > 0:49:47if I could do it in the time.
0:49:47 > 0:49:51I'd been practising SO much. I was up till four, five in the morning.
0:49:51 > 0:49:54By that point, just all of us were completely exhausted
0:49:54 > 0:49:57by the whole process. Like, it's amazing,
0:49:57 > 0:49:58but it's really, really tiring.
0:50:00 > 0:50:03- A lot of sugar work, Tamal. - Yeah.
0:50:03 > 0:50:06- Are you nearly there? - Cooling is the issue now.
0:50:06 > 0:50:08Happy, Nadiya?
0:50:08 > 0:50:09Yeah.
0:50:09 > 0:50:10Yeah.
0:50:12 > 0:50:14Happy, Paul?
0:50:14 > 0:50:18We knew we had to do it. You had to bite the bullet and we had to bake.
0:50:18 > 0:50:20But we also didn't want it to end.
0:50:20 > 0:50:22Ah! I froze my finger.
0:50:22 > 0:50:25It's OK. We don't need fingers after this, anyway.
0:50:25 > 0:50:29'It's all got to be just right, hasn't it?' You kind of feel like
0:50:29 > 0:50:31it's a life-or-death situation with this cake.
0:50:32 > 0:50:35So stressful. I've never been more stressed in my life.
0:50:35 > 0:50:38You're going to have to motor now, my love. Do you do motoring?
0:50:38 > 0:50:41- Mmm...- No?- No, not really.- No.
0:50:42 > 0:50:43Hurry up, Ian.
0:50:43 > 0:50:46Ladies and gentlemen,
0:50:46 > 0:50:48Bake Off 2015 is over.
0:50:48 > 0:50:50- Woo!- Woo!
0:50:52 > 0:50:55'You've just built it all so much and realising that that was really
0:50:55 > 0:50:58'going to be the end, it was all very emotional.
0:50:58 > 0:51:01'It was a weird feeling. It's like, right, that is it.'
0:51:01 > 0:51:03Well done. Well done.
0:51:03 > 0:51:05Oh! We did it.
0:51:06 > 0:51:08Outside the tent, friends and family
0:51:08 > 0:51:12were gathering for an English summer's picnic.
0:51:12 > 0:51:14And they were in for a treat, as Nadiya...
0:51:14 > 0:51:16It does look spectacular.
0:51:16 > 0:51:18That's stunning.
0:51:18 > 0:51:20- ..Ian... - What a construction!
0:51:20 > 0:51:23That's one of the best carrot cakes I've ever had.
0:51:23 > 0:51:24..and Tamal...
0:51:24 > 0:51:26It is breathtaking.
0:51:26 > 0:51:28I don't quite understand how it all comes together...
0:51:28 > 0:51:31- I don't think I do either.- But I think you've done brilliantly.
0:51:31 > 0:51:33..had hit the sweet spot with their cakes.
0:51:35 > 0:51:39We didn't talk about it. We didn't even say the word "win".
0:51:39 > 0:51:42The baking was over, the party was in full swing.
0:51:42 > 0:51:44All that was missing was the cake.
0:51:46 > 0:51:49'It was this amazing feeling walking out the tent. But I was also'
0:51:49 > 0:51:51just thinking, like, "Don't fall over, don't fall over,
0:51:51 > 0:51:53"don't fall over."
0:51:53 > 0:51:57When I walked up to my mum and handed this cake over,
0:51:57 > 0:52:00my mum said, "I love your cake, but Tamal's is so much better"!
0:52:02 > 0:52:05My son, George, bless him, he kind of struggled through Bake Off
0:52:05 > 0:52:06because he didn't like cake,
0:52:06 > 0:52:08he didn't like a lot of the stuff I baked.
0:52:08 > 0:52:11There he was being presented with a Bake Off finalist's final cake.
0:52:11 > 0:52:15And, like, "George, would you like some?" "No." "Fine."
0:52:15 > 0:52:17That's what he'd say.
0:52:18 > 0:52:21Thousands had applied. 12 had tried.
0:52:21 > 0:52:25But after 90 hours of baking, there could be only one champion.
0:52:30 > 0:52:31The winner
0:52:31 > 0:52:37of the 2015 Great British Bake Off is...
0:52:43 > 0:52:44..Nadiya. CHEERING
0:52:46 > 0:52:49'Everything went really blurry. I remember kind of trying to hide.
0:52:51 > 0:52:53'I was sobbing into her shoulder.
0:52:53 > 0:52:56'It was a really lovely feeling seeing her win.
0:52:56 > 0:52:58'And she was totally the worthy winner.'
0:53:02 > 0:53:05- There has to be a mistake.- Yay!
0:53:05 > 0:53:08- Well done, Nadiya. - Thank you so much.
0:53:08 > 0:53:11You're the winner of the Great British Bake Off!
0:53:13 > 0:53:16'It's weird because I kind of think back
0:53:16 > 0:53:18'and I think about that sentence,
0:53:18 > 0:53:21' "The winner of the Great British Bake Off 2015." '
0:53:21 > 0:53:24And then I wasn't expecting my name at all.
0:53:24 > 0:53:27And then when she said it, it was just...
0:53:28 > 0:53:31I can't even explain that feeling.
0:53:31 > 0:53:33I'm very rarely lost for words.
0:53:33 > 0:53:37And I remember... Just thinking about that moment...
0:53:37 > 0:53:40it still makes me really emotional, it gives me goose bumps.
0:53:40 > 0:53:43She's never been the winner before, has she?
0:53:43 > 0:53:44- No.- She is now, though.
0:53:44 > 0:53:46- She is now.- Yeah.
0:53:46 > 0:53:50And a year later, watching it back with her family,
0:53:50 > 0:53:52the result is still sinking in.
0:53:52 > 0:53:55I am never ever going to put boundaries on myself ever again.
0:53:55 > 0:53:57I'm never going to say, "I can't do it."
0:53:57 > 0:53:59I'm never going to say "maybe".
0:54:01 > 0:54:04I'm never going to say, "I don't think I can."
0:54:04 > 0:54:06I can and I will.
0:54:08 > 0:54:12I'm REALLY proud of Nadiya. Sheer perfection.
0:54:12 > 0:54:14And I enjoyed every minute.
0:54:18 > 0:54:21- It's making you cry. - The atmosphere was amazing.
0:54:21 > 0:54:23Ma, it's making you cry now.
0:54:23 > 0:54:26Coming to the tent meant I had to face all the challenges
0:54:26 > 0:54:29that I wasn't allowing myself to face in real life.
0:54:29 > 0:54:31I'd lost the confidence to use public transport.
0:54:31 > 0:54:34Something very small for some people but big for somebody like me,
0:54:34 > 0:54:36who refused to go anywhere without her kids
0:54:36 > 0:54:39'because they were the ones that made me feel safe.'
0:54:39 > 0:54:42Put it in. Go, go, go.
0:54:42 > 0:54:45I knew that when I walked away from that tent that day,
0:54:45 > 0:54:47that I would be a very different person.
0:54:47 > 0:54:50And it was so much more than just baking.
0:54:50 > 0:54:52It was SO much more.
0:54:55 > 0:54:59And since leaving the tent, Nadiya is DOING so much more.
0:54:59 > 0:55:04A food reporter for newspapers and television, she is penning a novel,
0:55:04 > 0:55:07and was asked to make a rather special cake
0:55:07 > 0:55:09for the Queen's birthday.
0:55:09 > 0:55:11My agent said, sit down, you've got an e-mail, read the e-mail.
0:55:11 > 0:55:13So I read the e-mail and I said,
0:55:13 > 0:55:16"Oh, I love you, Anne, but you're being hoaxed."
0:55:16 > 0:55:20She said, "No, Nadiya, it's for real." I said, "Anne, can I say no?"
0:55:20 > 0:55:22And she said, "Nadiya, do you WANT to say no?"
0:55:22 > 0:55:25And I was like, "No, but I'm really scared."
0:55:25 > 0:55:26But I asked my daughter and I said,
0:55:26 > 0:55:28"Look, I've got to bake a cake for the Queen."
0:55:28 > 0:55:31She said, "But you've baked loads of cakes for Mary Berry."
0:55:31 > 0:55:33And I said,
0:55:33 > 0:55:34"But... But..."
0:55:34 > 0:55:36I was stunned.
0:55:36 > 0:55:39And I said, "Who do you think the Queen is, Maryam?
0:55:39 > 0:55:41And she said, "Mary Berry's the Queen."
0:55:42 > 0:55:44- Does it cut?- I hope so!
0:55:46 > 0:55:48It looks very exciting.
0:55:49 > 0:55:53To be on the Bake Off takes a huge amount of dedication,
0:55:53 > 0:55:55determination and love.
0:55:55 > 0:55:57And for those who enter the tent,
0:55:57 > 0:56:00their lives will never be the same again.
0:56:00 > 0:56:03The best adventures are the ones that you don't expect to happen,
0:56:03 > 0:56:05and Bake Off is definitely one of those.
0:56:05 > 0:56:08That oven's doing lovely things to your hair, Marie.
0:56:08 > 0:56:09It's like being at a Rod Stewart gig.
0:56:09 > 0:56:10I absolutely loved it.
0:56:10 > 0:56:12It's got dough everywhere. DOUGH-verload.
0:56:12 > 0:56:15It was an amazing experience, and it continues to be.
0:56:15 > 0:56:18The right wobble would be...that.
0:56:18 > 0:56:20That's a brief wobble.
0:56:20 > 0:56:23'Class of 2015 is my second family.'
0:56:23 > 0:56:24Thanks, little chum.
0:56:24 > 0:56:26We still speak most weeks.
0:56:26 > 0:56:28It's like a hotel in Thailand over there!
0:56:28 > 0:56:31'I can't walk into an operating theatre without people saying,'
0:56:31 > 0:56:32"Where's the cake?"
0:56:32 > 0:56:35No, there's no offers of body doubles for Mr Hollywood.
0:56:35 > 0:56:37Aah!
0:56:37 > 0:56:39- IAN:- 'I learnt so much,'
0:56:39 > 0:56:43not only about baking but about who I am and what I can do.
0:56:43 > 0:56:45Do you want a hand, Alvin?
0:56:45 > 0:56:49- Yes, please.- I'm more confident in my actual skills as a baker now.
0:56:49 > 0:56:52- Oh, God.- Can you make something that we could go back again?
0:56:52 > 0:56:54For me, my kids are the most important thing,
0:56:54 > 0:56:56and they've seen the changes.
0:56:56 > 0:56:58They've seen how happy I am.
0:56:58 > 0:57:00And they know that that's what did it,
0:57:00 > 0:57:04and it's just a tent, but it's not just a tent to me.
0:57:06 > 0:57:11I'd love to have a really, really profound statement.
0:57:11 > 0:57:12Erm...
0:57:16 > 0:57:18But I think all I can say is, is that...
0:57:21 > 0:57:23..to the tent
0:57:23 > 0:57:27and everything that the tent encompasses...is thank you.
0:57:28 > 0:57:29Thank you.