0:00:02 > 0:00:04Exciting times on Bake Off. We have gone historical.
0:00:04 > 0:00:07I'm talking Henry VIII, pageantry, jousting,
0:00:07 > 0:00:08heavy, heavy marzipan...
0:00:08 > 0:00:10SUE PLAYS TUBA
0:00:10 > 0:00:11It's...
0:00:11 > 0:00:13PLAYING CONTINUES
0:00:13 > 0:00:15It's TUDOR week.
0:00:15 > 0:00:18- TUDOR week?- Not Tuba week.
0:00:18 > 0:00:20I spent money on this!
0:00:20 > 0:00:21Last time...
0:00:21 > 0:00:25- That is better.- That's better. - Oh, it's sharp.- Good.
0:00:25 > 0:00:29..Selasi clung on as Tom became the seventh baker to leave the tent.
0:00:29 > 0:00:31HE GROANS
0:00:31 > 0:00:33And at last, Andrew's precision paid off...
0:00:33 > 0:00:35Don't hold the wheel. Don't hold the wheel.
0:00:35 > 0:00:37..as he was crowned Star Baker for the first time.
0:00:37 > 0:00:40I suppose now I'll have to step it up a gear again.
0:00:40 > 0:00:43Now in our first-ever Tudor quarterfinal...
0:00:43 > 0:00:45What?
0:00:45 > 0:00:47..Paul and Mary have set three challenges
0:00:47 > 0:00:50to test every aspect of British baking...
0:00:50 > 0:00:51HE GRUMBLES
0:00:51 > 0:00:53..from 500 years ago.
0:00:53 > 0:00:55Haven't got the best feeling about it.
0:00:57 > 0:00:59Five bakers remain.
0:00:59 > 0:01:00TRAY CLATTERS
0:01:00 > 0:01:04But only four will make it to the semifinal.
0:01:04 > 0:01:05Coming out, coming out, coming out.
0:01:07 > 0:01:09Come on. This is my last chance.
0:01:41 > 0:01:43I think being Star Baker has just about sunk in,
0:01:43 > 0:01:46but being in the quarterfinal, not quite yet.
0:01:46 > 0:01:47Am I here? Am I actually here?
0:01:47 > 0:01:48It's crazy.
0:01:48 > 0:01:50I am the only one in the tent now,
0:01:50 > 0:01:52actually, who hasn't been Star Baker.
0:01:52 > 0:01:55In one way, that's an achievement, because I've gotten that far.
0:01:55 > 0:01:58The competition is going to be really tight, this week.
0:01:58 > 0:02:00Any of us could go home, I just hope it's not me.
0:02:00 > 0:02:03I am very privileged to be one of the five.
0:02:03 > 0:02:06I said we're like the Spice Girls before Geri left.
0:02:11 > 0:02:14Morning, bakers. Welcome back to the quarterfinal
0:02:14 > 0:02:17and this is, of course, Tudor week, my liege.
0:02:17 > 0:02:21Now, The Tudor period gave us Shakespeare, flushing toilets
0:02:21 > 0:02:23and a strapping young monarch with facial hair
0:02:23 > 0:02:25not unlike Paul Hollywood's.
0:02:25 > 0:02:29Today, for your Signature Bake, Paul and Mary would love you to make
0:02:29 > 0:02:31a display of shaped pies.
0:02:31 > 0:02:33Now they must be individual pies
0:02:33 > 0:02:37but come together to form a magnificent design.
0:02:37 > 0:02:40You can use any savoury filling you like or any pastry you like -
0:02:40 > 0:02:42like Henry VIII, you can just chop and change.
0:02:42 > 0:02:44You've got three hours. On your marks.
0:02:44 > 0:02:46Get set, my lords and ladies.
0:02:46 > 0:02:47- Bake!- Bake!
0:02:49 > 0:02:51If we did study the Tudors at school,
0:02:51 > 0:02:53I don't remember much about them.
0:02:53 > 0:02:561485 to 1603, I think it was.
0:02:56 > 0:02:58(I've been reading the notes!)
0:02:58 > 0:03:00Selasi thinks I was born in Tudor times, anyway,
0:03:00 > 0:03:02so I'm just trying to go with it.
0:03:02 > 0:03:03SHE LAUGHS
0:03:03 > 0:03:04When I think of Tudor times,
0:03:04 > 0:03:07I actually think of Henry VIII's table
0:03:07 > 0:03:10laden with hot water crust game pies.
0:03:10 > 0:03:13They wanted to show off what their chefs could actually do
0:03:13 > 0:03:15and that's exactly why we're doing it in the tent.
0:03:15 > 0:03:21A really top-notch pie should have tasty fillings, beautiful pastry,
0:03:21 > 0:03:25but not so thin that the filling oozes out
0:03:25 > 0:03:27and a pie that, when you cut it,
0:03:27 > 0:03:29it holds its shape well.
0:03:29 > 0:03:32Just going to make up my hot water crust.
0:03:32 > 0:03:35Hot water crust pastry is a Tudor classic.
0:03:35 > 0:03:36Looks really healthy, doesn't it?
0:03:36 > 0:03:39A lovely lot of fat in a load of water.
0:03:39 > 0:03:42Stiff enough to shape and firm enough to hold juices
0:03:42 > 0:03:43once it's been filled.
0:03:43 > 0:03:45The water is an easy way to melt the lard
0:03:45 > 0:03:47to get it evenly distributed.
0:03:47 > 0:03:49Hello, Jane.
0:03:49 > 0:03:52- Good morning.- Tell us all about your individual pies.
0:03:52 > 0:03:56I am making something that represents a Tudor Rose.
0:03:56 > 0:04:00I haven't got 16 moulds so I need to do them individually.
0:04:00 > 0:04:02- That is a pain.- It is.
0:04:02 > 0:04:04Jane is filling her 16 pies
0:04:04 > 0:04:08with spiced sausage meat, nutmeg, garlic, thyme and cranberries,
0:04:08 > 0:04:11which will be layered between thinly sliced chicken breast.
0:04:11 > 0:04:13This is the pie I make at Christmas.
0:04:13 > 0:04:16The difficulty is getting the pastry thin
0:04:16 > 0:04:19- without the juices flowing out.- Yes.
0:04:19 > 0:04:21Jane, I want to SEYMOUR of those.
0:04:21 > 0:04:22LAUGHTER
0:04:22 > 0:04:24- (Jane Seymour.) - Jane Seymour. Well done.
0:04:24 > 0:04:27For his pies, Andrew is travelling a little further
0:04:27 > 0:04:28than the court of Henry VIII.
0:04:28 > 0:04:32My pies are going to be shaped like a Leonardo da Vinci-style spiral.
0:04:32 > 0:04:35Da Vinci was alive during those years,
0:04:35 > 0:04:37I am not going to confine it to the British Isles.
0:04:37 > 0:04:39Despite their Italian influence,
0:04:39 > 0:04:42Andrew's pies will be layered with a classic English combination
0:04:42 > 0:04:45of potato, chicken, pork sausage and apricots,
0:04:45 > 0:04:47tossed in sprigs of fresh lemon thyme.
0:04:47 > 0:04:51I've got a presentation stand, and it's got cogs at the bottom,
0:04:51 > 0:04:52so you'll be able to turn it from the outside.
0:04:52 > 0:04:54They will actually move.
0:04:54 > 0:04:57It will give the illusion that the pies are interlocking and turning.
0:04:57 > 0:04:59Have you got a pastry clutch?
0:04:59 > 0:05:00What's a pastry clutch?
0:05:00 > 0:05:01A pastry clutch, for your gears.
0:05:01 > 0:05:03- Just ignore her.- Oh, I see!
0:05:03 > 0:05:06If you want to go into neutral, you need a pastry clutch.
0:05:06 > 0:05:08Of course.
0:05:08 > 0:05:10My pastry's so wet.
0:05:10 > 0:05:12It's wetter than normal, it's weird.
0:05:12 > 0:05:15It just doesn't feel as firm as it did at home.
0:05:15 > 0:05:17With their pastry resting...
0:05:17 > 0:05:19I'm just going to wrap it in clingfilm and keep it warm.
0:05:19 > 0:05:22..the bakers can move on to their fillings.
0:05:22 > 0:05:25I'm doing ox cheek and oyster pie.
0:05:25 > 0:05:27I wanted to go with a cheaper cut of meat.
0:05:27 > 0:05:30Growing up, that's what we had.
0:05:30 > 0:05:33The oyster element, my family love seafood
0:05:33 > 0:05:36and when we were growing up, where we were in north London,
0:05:36 > 0:05:38they used to have all the fish vans and fish stalls
0:05:38 > 0:05:40outside the pubs and things.
0:05:40 > 0:05:43Candice is the only baker attempting two fillings for two pies
0:05:43 > 0:05:45with two different pastries -
0:05:45 > 0:05:49a parsley suet crust for her ox cheek and oyster
0:05:49 > 0:05:52and a hot water crust for her macaroni cheese pies.
0:05:52 > 0:05:53To make life even harder,
0:05:53 > 0:05:56she'll be arranging them in the shape of a fish.
0:05:56 > 0:05:59So what sort of mould are you using?
0:05:59 > 0:06:01So they will be my scales
0:06:01 > 0:06:03and then I am hand-raising my macaroni pies
0:06:03 > 0:06:05into triangular shapes.
0:06:05 > 0:06:09- You're shaping triangles by hand. - Yeah.- In hot water crust pastry.
0:06:09 > 0:06:10Yeah.
0:06:10 > 0:06:12- MEL:- How many pies are you actually making, Candice?
0:06:12 > 0:06:14Between 18 and 22.
0:06:14 > 0:06:17- Wow! OK. - You've got three hours, my love.
0:06:17 > 0:06:20- Yeah, three hours. - OK.
0:06:21 > 0:06:24I'm going to cook this on low heat just to tenderise the meat a bit.
0:06:24 > 0:06:28I think I am the only one doing traditional Tudor-ish things.
0:06:28 > 0:06:32Selasi's floral design will see game pies crammed with guinea fowl,
0:06:32 > 0:06:34rabbit, venison and pigeon
0:06:34 > 0:06:37surrounded by leaf-shaped pies of pork and quail egg.
0:06:37 > 0:06:40This is a very classic Tudor mix.
0:06:40 > 0:06:42Guinea fowl is one of my favourites.
0:06:42 > 0:06:45It's almost like a street food in Ghana,
0:06:45 > 0:06:46it is like having a kebab.
0:06:46 > 0:06:48Wow. It's massive in Ghana.
0:06:48 > 0:06:50So in Ghana, are they wild, the guinea fowl?
0:06:50 > 0:06:52They're livid, Mary.
0:06:53 > 0:06:56- MEL:- Potent smells going on - no offence, Selasi.
0:06:56 > 0:06:58It's not me, I showered this morning.
0:06:58 > 0:07:00I'm going to pull out my nosegay.
0:07:00 > 0:07:04- That's all right. - That pan is quite potent.
0:07:04 > 0:07:07The filling in Benjamina's pie will also be potent.
0:07:07 > 0:07:13They'll look kind of Tudor-ey and they'll taste different.
0:07:13 > 0:07:16A fiery mix of chipotle pork and spiced black beans
0:07:16 > 0:07:20will fill the pies in Benjamina's Mexican-inspired display.
0:07:20 > 0:07:24How are you going to shape them into a Tudor style?
0:07:24 > 0:07:26It's going to be like a sun, keeping with
0:07:26 > 0:07:29the Mexican theme/Tudor theme.
0:07:29 > 0:07:31- SHE LAUGHS - I'm sorry, I'm trying... OK.
0:07:31 > 0:07:36OK, you have got some classic Spanish Latin flavours
0:07:36 > 0:07:39going in a Tudor-style pies.
0:07:39 > 0:07:42- IN A SPANISH ACCENT: - Tudor empanadas.
0:07:44 > 0:07:48OK, bakers, that's an hour gone and two to go.
0:07:48 > 0:07:50I have my pastry and I have my bowl of filling.
0:07:50 > 0:07:52It's just all about construction, now.
0:07:52 > 0:07:56It's too soft. I might just make a new one, cos I've got time.
0:07:56 > 0:07:59I want my pastry to be as thin as I can get it.
0:07:59 > 0:08:02If it's too thick, you'd be, sort of, "ugh!"
0:08:04 > 0:08:05I like quite a thick pastry.
0:08:05 > 0:08:07I want to get enough filling in there,
0:08:07 > 0:08:09but I want to be confident it's not going to leak.
0:08:09 > 0:08:12See, that's a lot thicker than the first one.
0:08:12 > 0:08:15I am much happier with that consistency.
0:08:15 > 0:08:18My pancetta lardons frying off,
0:08:18 > 0:08:22and then I've got my white sauce thickening up
0:08:22 > 0:08:24and I am just lining my pastry tins.
0:08:24 > 0:08:27Time to start filling.
0:08:27 > 0:08:30- MEL:- Mary and Paul are looking for a firm filling that'll hold together
0:08:30 > 0:08:32when it's cut.
0:08:32 > 0:08:34I layer it with sausage meat,
0:08:34 > 0:08:37chicken and then sausage meat, lots of it.
0:08:37 > 0:08:39I don't want to fill them quite to the top.
0:08:39 > 0:08:41When I filled them right to the top before, they oozed.
0:08:41 > 0:08:44Quail eggs right in the centre.
0:08:44 > 0:08:47I can feel the clock ticking.
0:08:47 > 0:08:50- Yes!- Did you imagine anyone in particular when you were doing that?
0:08:50 > 0:08:51No, I didn't, actually.
0:08:51 > 0:08:53You know what would be really good?
0:08:53 > 0:08:54Bite into one and find a pearl.
0:08:54 > 0:08:56Maybe not so much if you break your teeth.
0:08:56 > 0:08:59The pearl would just about pay for the expensive dental work.
0:08:59 > 0:09:00Are you sure you need all of those?
0:09:00 > 0:09:03If I do 12 pies, then yes - would you like one?
0:09:03 > 0:09:04You know I want one.
0:09:04 > 0:09:07The difficulty is getting them out of the moulds.
0:09:07 > 0:09:08I've got to take it out of the mould,
0:09:08 > 0:09:10make the next one, take it out of the mould.
0:09:10 > 0:09:12I think if I'd asked my husband to make 16 moulds,
0:09:12 > 0:09:14it might have pushed things a bit too far.
0:09:14 > 0:09:18Just filling them up as quick as I can.
0:09:18 > 0:09:20I need to get a move on.
0:09:22 > 0:09:24Steam holes.
0:09:25 > 0:09:27These have a long bake. They could leak slightly in the oven
0:09:27 > 0:09:29but you won't know until it happens.
0:09:29 > 0:09:32190 for 25 minutes.
0:09:33 > 0:09:35And on with the next ones.
0:09:35 > 0:09:38I wanted them at least one batch in by now.
0:09:41 > 0:09:43So I need to do the next batch
0:09:43 > 0:09:46and get it in as soon as physically possible.
0:09:47 > 0:09:50OK, bakers, as Anne of Cleves said to Henry VIII,
0:09:50 > 0:09:52"You're two thirds of the way through."
0:09:52 > 0:09:54With multiple pies...
0:09:54 > 0:09:55They're improving.
0:09:55 > 0:09:56..and just one oven,
0:09:56 > 0:10:00time management during the final hour is crucial.
0:10:00 > 0:10:02This should really be in, like, now.
0:10:02 > 0:10:05What I might do is put the temperature up by five degrees
0:10:05 > 0:10:08just to compensate for having so many in the oven at the same time.
0:10:08 > 0:10:10- Smells good.- Thank you.
0:10:10 > 0:10:12There's quite a lot of intense aromas,
0:10:12 > 0:10:14circulating from this bench.
0:10:14 > 0:10:17Wild pigeon stinks.
0:10:17 > 0:10:19- Why have you chosen pigeon?- Um...
0:10:19 > 0:10:22I don't know. I thought it would be perfect for a game pie,
0:10:22 > 0:10:24especially in Tudor times.
0:10:24 > 0:10:27They used a lot of these wild birds and also game.
0:10:27 > 0:10:28Yes.
0:10:30 > 0:10:32HE LAUGHS
0:10:34 > 0:10:36These should have been in, like, ten minutes ago.
0:10:36 > 0:10:37Not great.
0:10:37 > 0:10:39Just got to fill these and pop them in the oven.
0:10:39 > 0:10:43Ooh, ooh, ooh! Top shelf.
0:10:43 > 0:10:44Done.
0:10:44 > 0:10:47You can go in the back.
0:10:47 > 0:10:4940 is going to have to do.
0:10:49 > 0:10:50I hope it's cooked.
0:10:50 > 0:10:53Go-ing in. Fin-al-ly.
0:10:55 > 0:10:57Bottom or top? Bottom or top?
0:10:57 > 0:10:58Top. No.
0:10:58 > 0:11:00Mm...
0:11:01 > 0:11:02Top.
0:11:06 > 0:11:10His went in bang on time. He's...he's just chilling.
0:11:17 > 0:11:19SHE GROANS
0:11:20 > 0:11:22Not good for time at all.
0:11:22 > 0:11:25I'm just seeing how they're browning.
0:11:28 > 0:11:31Top ones are not going to be cooked.
0:11:31 > 0:11:34Can I bribe you to buy us some time?
0:11:34 > 0:11:36I'll bribe you in pie.
0:11:37 > 0:11:40(That's a good one, isn't it?)
0:11:40 > 0:11:41Seriously tempted.
0:11:43 > 0:11:45I'm just going to leave them.
0:11:45 > 0:11:48Luckily, I don't have to take them out of moulds and things.
0:11:48 > 0:11:50Those who are baking in moulds
0:11:50 > 0:11:52will have to judge when to remove them...
0:11:52 > 0:11:53Right.
0:11:54 > 0:11:57..to give the sides the golden brown colour
0:11:57 > 0:11:58Mary and Paul will be looking for.
0:11:58 > 0:12:01This is more like a remove and check.
0:12:01 > 0:12:02But if the moulds are removed too soon,
0:12:02 > 0:12:07the pastry will be too fragile and the pie could collapse.
0:12:07 > 0:12:08Oh, it's a bit sticky.
0:12:12 > 0:12:15My meat ones are now out.
0:12:15 > 0:12:18In my eyes, a pie should have a little bit of leakage.
0:12:18 > 0:12:20It comes out the top.
0:12:20 > 0:12:22I think taking off this might help.
0:12:24 > 0:12:25If it comes off.
0:12:41 > 0:12:44I'm going to pop them back in for five minutes,
0:12:44 > 0:12:46make sure they're nice and golden.
0:12:47 > 0:12:49Bakers, you've got ten minutes left, by the way,
0:12:49 > 0:12:51ten minutes left on your Tudor pies.
0:12:51 > 0:12:54These are cooked but the others aren't.
0:12:54 > 0:12:56It's going to be close.
0:13:01 > 0:13:02Those are done.
0:13:06 > 0:13:07Yeah, I'm happy with them.
0:13:07 > 0:13:11The game pie, I don't think that's going to bake in time.
0:13:13 > 0:13:16Yeah, the top ones are not cooked. I know that.
0:13:16 > 0:13:17I'll take out the bottom ones.
0:13:17 > 0:13:19Oh, we've got leakage.
0:13:19 > 0:13:20I've got a broken one, there.
0:13:21 > 0:13:24Not good. Still raw on the inside.
0:13:24 > 0:13:26Bakers, you've got five minutes to make like Anne Boleyn
0:13:26 > 0:13:27and get AHEAD.
0:13:27 > 0:13:29Come on.
0:13:29 > 0:13:31Coming out, coming out, coming out.
0:13:38 > 0:13:40Three minutes left, they've got to come out, really.
0:13:40 > 0:13:43Just like them a fraction more golden
0:13:43 > 0:13:45but I haven't got that fraction.
0:13:46 > 0:13:48That's so sick.
0:13:56 > 0:13:58Paul's just given them a squeeze and gave me a look.
0:14:01 > 0:14:03So much leakage.
0:14:10 > 0:14:12Sort of Tudor Roses.
0:14:14 > 0:14:15I think it's cooked on the inside.
0:14:17 > 0:14:19As Thomas Cromwell was fond of saying,
0:14:19 > 0:14:21"Bakers, your pie challenge is over.
0:14:21 > 0:14:25"Please move your pies to the end of your benches."
0:14:25 > 0:14:26Yet no-one remembers that quote.
0:14:26 > 0:14:28- Weird, isn't it? - No-one remembers it.
0:14:50 > 0:14:52I can sort of see the Tudor Rose.
0:14:52 > 0:14:54They look a beautiful colour on the outside,
0:14:54 > 0:14:56some of them have split a bit.
0:14:56 > 0:14:59- A little bit.- I can't see much leakage out of there, which is good.
0:14:59 > 0:15:00We'll try this fella here.
0:15:03 > 0:15:05Look at that filling. Very, very good.
0:15:05 > 0:15:06When you're lining moulds like this,
0:15:06 > 0:15:09you'll always get a little fat bit right in the corner.
0:15:09 > 0:15:11You want to try and get it a little bit cooler, it helps it.
0:15:11 > 0:15:12Then you can mould it better.
0:15:18 > 0:15:21That filling is first-rate.
0:15:21 > 0:15:24- Oh, thank you.- I love all the herbs in there, the spices.
0:15:24 > 0:15:25It's holding together.
0:15:25 > 0:15:27- Cranberry is delicious. - Oh, thank you.
0:15:27 > 0:15:29A little bit of sweetness at the end.
0:15:29 > 0:15:31The whole combination is exceedingly good.
0:15:31 > 0:15:33- Thank you.- Delicious!
0:15:43 > 0:15:44I can sort of see the sun.
0:15:44 > 0:15:47Pastry looks a bit ropey on the side.
0:15:47 > 0:15:51They look possibly as though the pastry is not done.
0:15:51 > 0:15:53I had to make a new batch, so that kind of put me back
0:15:53 > 0:15:55- and I just rushed it. - It looks a bit rushed.- Yeah.
0:15:57 > 0:15:59Held together well. Oh, lid's a bit thick.
0:15:59 > 0:16:03- Yeah.- It does look very pretty when you cut through it.
0:16:07 > 0:16:09Flavour's stunning in a pie.
0:16:09 > 0:16:11The beans actually add a little bit of heat.
0:16:11 > 0:16:13Beautiful.
0:16:13 > 0:16:15You are right spot-on with all the flavours.
0:16:15 > 0:16:19- It's just rather poor on the pastry. - A little bit clumsy.- Mm.
0:16:19 > 0:16:21- Yeah.- Thank you.
0:16:30 > 0:16:33You've tackled two pastries, two fillings,
0:16:33 > 0:16:35which is quite a lot.
0:16:35 > 0:16:38The hot water crust hasn't such a good colour.
0:16:38 > 0:16:41- Mm-hm.- It feels soft, it needed much longer in the oven.
0:16:46 > 0:16:49It's a good flavour and it's a nice crunchy topping
0:16:49 > 0:16:51but there is a bit of a problem with the pastry.
0:16:51 > 0:16:54Because the pasta is still quite al dente,
0:16:54 > 0:16:57and then you hit the pastry, which is almost al dente,
0:16:57 > 0:17:01- you have two matching textures, which is not good.- OK.
0:17:01 > 0:17:04- Is it causing problems with your al dentures?- It is.
0:17:04 > 0:17:08Right. The suet ones, the pastry has got a great colour
0:17:08 > 0:17:10but they've bled so much and they are all inconsistent.
0:17:10 > 0:17:13It hasn't held well together all the way through
0:17:13 > 0:17:14and it's sort of oozing out.
0:17:14 > 0:17:16It smells wonderful.
0:17:16 > 0:17:18There's a little bit, sort of, gravy in there,
0:17:18 > 0:17:19yet it's holding together.
0:17:21 > 0:17:24Seasoned beautifully, tastes great and the pastry is delicious.
0:17:24 > 0:17:27It doesn't look great but it tastes amazing.
0:17:27 > 0:17:29And there's the oyster on the top.
0:17:29 > 0:17:31Oh, watch out.
0:17:31 > 0:17:33That's pretty good too.
0:17:33 > 0:17:35SHE EXHALES
0:17:43 > 0:17:46When I look down, it is a bunch of flowers.
0:17:46 > 0:17:49Yeah, bunch of flowers, so the idea is you've got the centre
0:17:49 > 0:17:52rose so they're just growing, so they're like baby roses.
0:17:52 > 0:17:55I do like the shape, you've got a beautiful colour on the top.
0:17:55 > 0:17:57We just want to make sure that it's baked all the way through.
0:17:57 > 0:17:59This one is the pork.
0:17:59 > 0:18:02Quail should be sitting right in the middle.
0:18:02 > 0:18:03- And indeed it is.- Oh, well done.
0:18:03 > 0:18:05Could've done with a bit more filling in there.
0:18:05 > 0:18:09It's cooked better on the base than actually it is on the side.
0:18:09 > 0:18:11The flavour, however, is delicious.
0:18:11 > 0:18:13Right, this is the game one.
0:18:13 > 0:18:15I think the walls were just a little bit too thick.
0:18:15 > 0:18:18When it's so thick, it looks underdone.
0:18:22 > 0:18:25It's very gamey and so that's a very good idea
0:18:25 > 0:18:26to put the pork below it,
0:18:26 > 0:18:29otherwise it would be too strong in the actual pie.
0:18:29 > 0:18:32- Right, I think your flavours are pretty good.- Thank you.
0:18:37 > 0:18:38Can I turn the gears?
0:18:38 > 0:18:41Do you mind if I do it and then once I've...?
0:18:41 > 0:18:43Words gone out, Andrew. Words gone out.
0:18:43 > 0:18:45Rotating the pies.
0:18:45 > 0:18:47Oh, I've never seen a mechanised pie
0:18:47 > 0:18:51but my dream of an edible car is that much nearer.
0:18:51 > 0:18:52- Thank you. - I think it's a great idea.
0:18:52 > 0:18:54I love the design of it.
0:18:54 > 0:18:58The bake, from the outside, looks absolutely right.
0:18:58 > 0:19:01I'm curious to see how thick or thin those walls are
0:19:01 > 0:19:03but it's not bad at all.
0:19:03 > 0:19:04It looks as though you could've put
0:19:04 > 0:19:07just a little bit more filling on the top
0:19:07 > 0:19:09because we have here quite a gap at the top.
0:19:14 > 0:19:16The pastry is lovely and crisp.
0:19:16 > 0:19:17The filling tastes good too.
0:19:17 > 0:19:19You've got sausage meat in there as well?
0:19:19 > 0:19:21- Yes, yes.- It's a good flavour.
0:19:21 > 0:19:22The herbs really lighten it up
0:19:22 > 0:19:26and, actually, the moisture coming from the apricots helps the pie.
0:19:26 > 0:19:28- I think you've done well, Andrew. - OK, thank you.- Thank you.
0:19:28 > 0:19:31And if I could just order a pork helicopter, that'd be great.
0:19:31 > 0:19:33ANDREW CHUCKLES
0:19:35 > 0:19:39I've not taken the curse of Star Baker
0:19:39 > 0:19:40through to this week so far.
0:19:40 > 0:19:42Great to get a good start.
0:19:42 > 0:19:45That's lovely - but I suspect no-one's safe.
0:19:45 > 0:19:48You've got to perform well in all three challenges, I think, this weekend.
0:19:48 > 0:19:51It does sometimes dawn on me, like, I'm doing quite a lot.
0:19:51 > 0:19:55It's difficult, cos it's...do I want to rein it all in?
0:19:55 > 0:19:57Or do I try and go for it?
0:19:57 > 0:19:59I do feel like I want to go for it, it's quarterfinals week.
0:19:59 > 0:20:02I think mine was one of the weaker ones.
0:20:02 > 0:20:05I'm going into the Technical a little bit...eh...
0:20:05 > 0:20:07Do your best. Try and smash it, if you can.
0:20:07 > 0:20:11If it's a souffle, then, yeah, I'm packing up, I am going home.
0:20:11 > 0:20:12HE LAUGHS
0:20:22 > 0:20:26Welcome back, ye olde bakers, to Tudor times
0:20:26 > 0:20:28and your Technical Challenge this afternoon,
0:20:28 > 0:20:30which has been set by Paul.
0:20:30 > 0:20:32Sir Paul of Hollywood, any words of advice?
0:20:32 > 0:20:34Follow the pattern carefully.
0:20:34 > 0:20:36What can he be referring to?
0:20:36 > 0:20:38Now, my liege, if you would like to go off.
0:20:38 > 0:20:42Chase Mary around the maze, Paul.
0:20:42 > 0:20:47Your Technical Challenge today is to make 12 jumbles.
0:20:47 > 0:20:49You know, jumbles.
0:20:49 > 0:20:53OK, these are the sort of thing that would grace any Tudor biscuit tin.
0:20:53 > 0:20:55- Absolutely. - If they had biscuit tins.
0:20:55 > 0:20:58They'd like you to make six of each design.
0:20:58 > 0:21:00You've got one-and-a-half hours on the clock.
0:21:00 > 0:21:02- On your marks...- Get set... Bake!- Baketh.
0:21:04 > 0:21:05What?
0:21:05 > 0:21:07What the...?
0:21:07 > 0:21:10I think maybe the jumbles that I know of
0:21:10 > 0:21:12are a little bit different to this.
0:21:12 > 0:21:15My heart sinks when they say it's a Paul Technical.
0:21:16 > 0:21:18Paul, why did you choose jumbles?
0:21:18 > 0:21:21What we're actually testing them on is a little bit of dexterity
0:21:21 > 0:21:23with the biscuit mix itself.
0:21:23 > 0:21:27We've got two biscuit shapes - we have the Celtic knot.
0:21:27 > 0:21:29Two pieces, one makes the ring
0:21:29 > 0:21:30and the other one makes the shape inside.
0:21:30 > 0:21:33Then you have the knot ball.
0:21:33 > 0:21:34This basically is a knot
0:21:34 > 0:21:38and then one goes over the top and one goes underneath
0:21:38 > 0:21:40and that creates this ball.
0:21:40 > 0:21:42The bake times - now, they vary.
0:21:42 > 0:21:44The ball is much, much denser.
0:21:44 > 0:21:47If they think they can put the knot ball on
0:21:47 > 0:21:49with the Celtic knot, they're going to be in trouble.
0:21:49 > 0:21:50When does the sugar go on?
0:21:50 > 0:21:53A little bit of a glaze with egg, little bit of sugar,
0:21:53 > 0:21:54straight into the oven.
0:21:54 > 0:21:56Now, we're using aniseed, we're using mace
0:21:56 > 0:21:58and we're using caraway.
0:21:58 > 0:22:00You can actually taste the spices in there
0:22:00 > 0:22:02as it would've tasted years and years ago.
0:22:02 > 0:22:05So they're, sort of, very crisp on the outside
0:22:05 > 0:22:07yet in the middle, there's just a bit of softness.
0:22:07 > 0:22:09Exactly like me, Mary -
0:22:09 > 0:22:11hard on the outside, soft in the middle.
0:22:11 > 0:22:12You're about right.
0:22:13 > 0:22:16It's the quarterfinal, it doesn't tell you anything at all,
0:22:16 > 0:22:17it just says, "Make a biscuit dough".
0:22:17 > 0:22:21"Make ye biscuit dough".
0:22:21 > 0:22:23Paul has supplied some of the Tudor ingredients
0:22:23 > 0:22:26just as they would have been 500 years ago.
0:22:26 > 0:22:27Oh, look at this thing!
0:22:27 > 0:22:29HE LAUGHS
0:22:30 > 0:22:32It says, "Caraway seeds, ground".
0:22:36 > 0:22:38I'm going to take the Selasi approach.
0:22:42 > 0:22:44SHE LAUGHS
0:22:44 > 0:22:46That's about as fine as I'm going to get.
0:22:46 > 0:22:50One teaspoon. So it asks for one teaspoon of ground aniseed
0:22:50 > 0:22:52and one teaspoon of ground mace.
0:22:54 > 0:22:56I am going for a modern method, purely for time's sake.
0:22:56 > 0:22:59Cos I've spent 11 minutes grinding that caraway.
0:23:00 > 0:23:02I think, in Tudor times, they wouldn't have had a mixer.
0:23:04 > 0:23:07I don't know if it should be bready or biscuity.
0:23:07 > 0:23:10Well, it's a biscuit, so it should be crisp, right?
0:23:10 > 0:23:13I don't even know what the texture of the biscuit is supposed to be.
0:23:13 > 0:23:16It's not going to be like a real short, crumbly mixture
0:23:16 > 0:23:21because we've got to be able to shape it into knots.
0:23:21 > 0:23:22That looks like biscuits.
0:23:22 > 0:23:26"Use two-fifths of the dough to make six knot biscuit balls..."
0:23:26 > 0:23:28"..and the remaining three-fifths to make the knots."
0:23:28 > 0:23:30Has anyone got a calculator?
0:23:30 > 0:23:33796, divided by five...
0:23:33 > 0:23:35776.
0:23:35 > 0:23:37775.
0:23:39 > 0:23:40So that's my biscuit balls one.
0:23:40 > 0:23:44Two-fifths of the dough to make six knot biscuit balls.
0:23:44 > 0:23:47So I've just done it in that and now I have to put them back together.
0:23:47 > 0:23:49Is this right?
0:23:49 > 0:23:52I'm going to make sure the balls are exactly the same weight.
0:23:52 > 0:23:54SHE MUTTERS TO HERSELF
0:23:54 > 0:23:56I'm being very precise.
0:23:56 > 0:23:5755.
0:23:57 > 0:23:59That was painful, wasn't it?
0:23:59 > 0:24:01I've got that left over.
0:24:01 > 0:24:03I might just spread it between them.
0:24:03 > 0:24:04I'll do the knot biscuit ball first
0:24:04 > 0:24:06cos they're relatively straightforward.
0:24:06 > 0:24:08HE GRUMBLES
0:24:08 > 0:24:10Gives us the kind of shaping,
0:24:10 > 0:24:13but the method of getting them to that shape is up to us.
0:24:13 > 0:24:15Just going to roll them out so they're all the same length.
0:24:15 > 0:24:18Just going off that diagram, working out my proportions.
0:24:19 > 0:24:20So judging by the diagram,
0:24:20 > 0:24:24I'm going to try and make it 22 times longer than it is thick
0:24:24 > 0:24:27cos that's how long I reckon that is in that diagram.
0:24:28 > 0:24:30"Tie the dough into the shape".
0:24:30 > 0:24:32Paul's advice was check the pattern.
0:24:32 > 0:24:36I'm just checking and double-checking.
0:24:36 > 0:24:39What did he say? Something about take care about the shaping?
0:24:39 > 0:24:41So you make it into a knot...
0:24:41 > 0:24:44"Then join the two loose ends together".
0:24:44 > 0:24:45OK.
0:24:45 > 0:24:47Oh, it's going to look like that.
0:24:47 > 0:24:49Oh, that's quite cute, isn't it?
0:24:51 > 0:24:52That might be right, I don't know.
0:24:52 > 0:24:55Just a little sneak peek at what people are doing.
0:24:56 > 0:24:58No, that's too long - what have I done?
0:24:58 > 0:25:01I think my calculation method might be a bit off
0:25:01 > 0:25:06or maybe the diagram isn't the Holy Grail I thought it was.
0:25:06 > 0:25:11It says one loose end under the knot and one over the knot.
0:25:13 > 0:25:16- That would be the middle, right? That looks best...- Yeah.
0:25:16 > 0:25:20It probably symbolises Henry VIII's and Anne Boleyn's hand
0:25:20 > 0:25:24meeting around the knot, ie, the tricky previous marriage...
0:25:24 > 0:25:26- Yeah. - ..he had with Catherine of Aragon.
0:25:26 > 0:25:28- Just a thought, Selasi. - Yeah.- Chew on that.
0:25:31 > 0:25:33It's difficult cos I don't want to handle it too much.
0:25:33 > 0:25:37Handle biscuit dough too much, it can go a little bit tough.
0:25:37 > 0:25:38SHE EXHALES
0:25:38 > 0:25:40This one's coming apart,
0:25:40 > 0:25:42I'm going to have to do what I didn't want to do
0:25:42 > 0:25:43and rework that one.
0:25:46 > 0:25:49Just says, "To finish, caster sugar for sprinkling."
0:25:49 > 0:25:51Unsure if that goes on before or after.
0:25:53 > 0:25:57Sprinkle them with sugar at the end. And then present them up.
0:25:57 > 0:26:00I may just sprinkle some sugar on after, yeah.
0:26:00 > 0:26:01I don't know if that's right.
0:26:01 > 0:26:06Sugar, of course, was the big Tudor "look at me"...
0:26:06 > 0:26:08- MUFFLED:- Probably had no teeth. - MUFFLED:- Yeah, absolutely.
0:26:08 > 0:26:10"Would you like another jumble, dear?"
0:26:10 > 0:26:12"No, thank you, I've got no teeth."
0:26:12 > 0:26:13I haven't put sugar on them,
0:26:13 > 0:26:15I'm going to put sugar on them when they come out.
0:26:19 > 0:26:22I think I'll give them about 15 minutes.
0:26:22 > 0:26:24I think they're going to take longer than I think.
0:26:24 > 0:26:28I'm going to put both in the oven at the same time.
0:26:28 > 0:26:31Shape the dough into this shape, yeah.
0:26:31 > 0:26:34Right, so...I think...
0:26:36 > 0:26:39In the middle and then they go to here.
0:26:39 > 0:26:44I don't know whether you shape the Celtic knot all in one go,
0:26:44 > 0:26:47or whether you do it in two bits.
0:26:47 > 0:26:51Jane, you do know you're supposed to be doing those with dough?
0:26:51 > 0:26:55I do not know how to do it.
0:27:07 > 0:27:09That's not right.
0:27:12 > 0:27:15Oh. Oh, we have something.
0:27:17 > 0:27:19It looks like it, but it's just huge.
0:27:19 > 0:27:23Oh, dear. This looks a mess.
0:27:23 > 0:27:25SHE SIGHS
0:27:25 > 0:27:27You want to get that gap in the middle, that tiny gap.
0:27:27 > 0:27:31Oh, symbolising the dissolution of the monasteries, possibly.
0:27:31 > 0:27:34- Really?- Yeah, and the division between church and state
0:27:34 > 0:27:36and the alienation that Henry felt.
0:27:38 > 0:27:41I just want to try and make them look as though they've got gaps.
0:27:45 > 0:27:46I think it's OK, actually.
0:27:46 > 0:27:48They're quite big.
0:27:48 > 0:27:51OK, bakers, half an hour until we rumble in the JUMBLE.
0:27:53 > 0:27:55They need to go in, quickly.
0:27:55 > 0:27:58These will take a good 15 minutes.
0:27:58 > 0:28:00These bottom ones are just looking very pasty.
0:28:02 > 0:28:04Going in, coming out.
0:28:10 > 0:28:11Hope for the best.
0:28:11 > 0:28:15I'm assuming they'll need to be baked for, like, a very long time.
0:28:15 > 0:28:19I just realised something, cos that doesn't look right.
0:28:19 > 0:28:22I was through the recipe and it says "knot ball"
0:28:22 > 0:28:25so I think they should look like this.
0:28:25 > 0:28:27So I need to crack on.
0:28:29 > 0:28:31I think I'm going to give them a couple of minutes more.
0:28:31 > 0:28:34And I've been told off for being pale previously, so...
0:28:37 > 0:28:40Candice has gone back in the oven with hers.
0:28:40 > 0:28:41They're still looking very pale
0:28:41 > 0:28:44but...I don't know if I'm aiming for golden brown, or...
0:28:46 > 0:28:48Don't know what I'm aiming for.
0:28:48 > 0:28:51Hurry up and bake - literally, like, hurry up.
0:28:51 > 0:28:54Wasted an hour moulding and shaping, it's not great.
0:28:59 > 0:29:02They have not held their shape at all.
0:29:04 > 0:29:06They're baking very slowly.
0:29:06 > 0:29:09They're taking, like, 20, 25 minutes.
0:29:09 > 0:29:11I thought it'd be 20 minutes, tops. They are taking long.
0:29:12 > 0:29:15Probably should have put the sugar on, that would've helped colour it.
0:29:15 > 0:29:16In fact, I might just...
0:29:16 > 0:29:19This should've definitely been on ahead of time, but...
0:29:19 > 0:29:21I'm going to put sugar on the other ones as well, actually,
0:29:21 > 0:29:23cos I think that's going to give me more colour.
0:29:23 > 0:29:25I'm going to sprinkle sugar cos they're not browning.
0:29:28 > 0:29:30Approximate, but it'll do.
0:29:30 > 0:29:31Oh...
0:29:31 > 0:29:35I'm not sure whether this sugar is supposed to go on before or after.
0:29:37 > 0:29:40Not really clear what you need to do with the sugar.
0:29:40 > 0:29:43Bakers, you've got ten minutes left.
0:29:43 > 0:29:44SHE CHUCKLES
0:29:44 > 0:29:45Very tense ten minutes.
0:29:47 > 0:29:50I think they're a better colour. I think it's a nice golden.
0:29:54 > 0:29:57I'm turning the oven up just to get a bit more heat in there.
0:29:57 > 0:29:59Just to sort of make sure it's cooked.
0:29:59 > 0:30:01Take them out, take them out, take them out.
0:30:01 > 0:30:04They're a bit on the pale side.
0:30:04 > 0:30:06I don't know if they're done.
0:30:06 > 0:30:08They've lost a lot of definition, which is a shame.
0:30:10 > 0:30:12Candice has got hers so brown.
0:30:12 > 0:30:15I don't know if she chucked her oven temperature up something.
0:30:21 > 0:30:23They're just not brown, are they?
0:30:25 > 0:30:26I hate Technicals.
0:30:27 > 0:30:30Bakers, one minute on your jumbles, one minute on your jumbles.
0:30:42 > 0:30:44Bakers, all's well that ends well.
0:30:44 > 0:30:46If you'd like to bring your Tudor bakes up
0:30:46 > 0:30:48and pop them behind the photo of yourself on the altar.
0:30:48 > 0:30:50- Don't JUMBLE them up now.- No.
0:30:50 > 0:30:53Andrew, they're so tidy.
0:30:58 > 0:31:01Paul and Mary will have no idea whose jumbles are whose.
0:31:02 > 0:31:04Right, what we're looking for is
0:31:04 > 0:31:06a beautiful, light, golden brown colour.
0:31:06 > 0:31:09Crisp on the outside, soft in the middle,
0:31:09 > 0:31:10and a good pattern.
0:31:10 > 0:31:13The egg wash should have gone on before the bake with the sugar,
0:31:13 > 0:31:15because that would have helped with the colour.
0:31:15 > 0:31:16Let's start with this one.
0:31:16 > 0:31:18There is not much definition in that shape.
0:31:18 > 0:31:20- Pretty crisp, though, aren't they? - Yeah, they are.
0:31:24 > 0:31:26- The flavour is good.- Isn't it?
0:31:26 > 0:31:28Actually, the bake on both of them are all right, as well.
0:31:28 > 0:31:34Moving on - the shapes on the Celtic knots are a bit unusual.
0:31:34 > 0:31:37It isn't evenly formed, is it? But it's a lovely colour.
0:31:40 > 0:31:42That one could have done with a longer bake
0:31:42 > 0:31:43because this is a denser mix.
0:31:45 > 0:31:48The bake is OK, but the bake on the double knot
0:31:48 > 0:31:49is not good, needed longer.
0:31:51 > 0:31:52The colour of this one's not bad at all.
0:31:52 > 0:31:54The Celtics are pretty good.
0:31:54 > 0:31:58Now, that's really clear, you get a space between each one.
0:31:58 > 0:31:59Let's have a look at the double.
0:31:59 > 0:32:01Yes, that's baked fine.
0:32:01 > 0:32:03All the way through, and it's crisp.
0:32:07 > 0:32:10- It's a good flavour.- Sugar has been added either halfway through
0:32:10 > 0:32:12or at the end.
0:32:12 > 0:32:15The Celtic knots are a bit strange.
0:32:15 > 0:32:17The shape of this is not good, see how it's broken up?
0:32:17 > 0:32:20The whole piece has got to be the same thickness.
0:32:20 > 0:32:23- Thin here and thick here.- Yes.
0:32:23 > 0:32:24Let's have a look at these.
0:32:24 > 0:32:26Just about done.
0:32:26 > 0:32:28There's not much definition there.
0:32:28 > 0:32:30Good flavour coming through.
0:32:30 > 0:32:32- Very nice. - Moving on to the last one.
0:32:32 > 0:32:33Now, these look quite pale.
0:32:33 > 0:32:35TAPPING
0:32:35 > 0:32:37Sugar's been added later
0:32:37 > 0:32:39but the biggest problem is the Celtic knots.
0:32:39 > 0:32:42When you look at the Celtic knots here,
0:32:42 > 0:32:43they're all the same,
0:32:43 > 0:32:45but you can see they are all too packed together.
0:32:45 > 0:32:48You're losing the definition everywhere, which is a shame.
0:32:48 > 0:32:50They need to be pulled out a little more
0:32:50 > 0:32:53so you can see spaces between each twist.
0:32:53 > 0:32:55The double knots aren't that bad, but I would expect to see
0:32:55 > 0:32:57a little divot in the middle.
0:32:57 > 0:32:58They are just about done.
0:33:00 > 0:33:03Which quarterfinalist has mastered the Tudor Technical?
0:33:03 > 0:33:06OK, in fifth place is this one.
0:33:06 > 0:33:08- That's me.- They were too close together,
0:33:08 > 0:33:10you had lost the definition.
0:33:10 > 0:33:11And in fourth place.
0:33:11 > 0:33:14This one is not quite done.
0:33:14 > 0:33:16Third place was this one. Colour was getting better.
0:33:16 > 0:33:19And in second place is this one.
0:33:19 > 0:33:23A nice shape, the definition wasn't quite there, but a good effort.
0:33:23 > 0:33:26So, in first place is this one.
0:33:26 > 0:33:27Well done, Candice.
0:33:27 > 0:33:30Nice, bold shapes, big gaps in the middle
0:33:30 > 0:33:32and actually, the colour was pretty good as well.
0:33:32 > 0:33:35I'm really, really pleased with that today.
0:33:35 > 0:33:36But I'll probably not make one again.
0:33:36 > 0:33:38They look like something out of a Bond film,
0:33:38 > 0:33:40or something you might pull out of your belt
0:33:40 > 0:33:42and fling it across the room
0:33:42 > 0:33:43and take someone's eye out with a jumble.
0:33:43 > 0:33:46Second. Today has been a pleasant surprise, actually.
0:33:46 > 0:33:48Maybe I'll get in touch with my Tudor roots.
0:33:48 > 0:33:51At least I'm not last, so step by step, baby steps.
0:33:53 > 0:33:54Baby Tudor steps.
0:33:54 > 0:33:56A few weeks ago, fourth would have been like,
0:33:56 > 0:33:58"Whoo, I got fourth!" But now it's like,
0:33:58 > 0:34:00"OK, fourth, that's second to last."
0:34:00 > 0:34:02First time bottom in the technical.
0:34:02 > 0:34:03SHE EXHALES
0:34:09 > 0:34:12Quarterfinals, and yet nothing is clear.
0:34:12 > 0:34:14If anything, after the Signature and Technical,
0:34:14 > 0:34:15things are even more muddied.
0:34:15 > 0:34:18Candice and Jane have gone top to bottom respectively
0:34:18 > 0:34:20over the two challenges.
0:34:20 > 0:34:23Candice, she is very apt to do far too much.
0:34:23 > 0:34:25Jane did a brilliant pie,
0:34:25 > 0:34:28and then she went right down in the Technical.
0:34:28 > 0:34:30Then you look at Benjamina and Selasi,
0:34:30 > 0:34:32they're the ones for me, in some trouble.
0:34:32 > 0:34:34You've got Andrew, he's been the most constant
0:34:34 > 0:34:35over the two challenges,
0:34:35 > 0:34:38and the other four, it could be any one of them, really.
0:34:38 > 0:34:40In the Bake Off, you've got to be consistent.
0:34:40 > 0:34:41What we don't want is to lose somebody
0:34:41 > 0:34:43because they had a bad day at the office.
0:34:43 > 0:34:44Which sometimes happens.
0:34:48 > 0:34:51Morning, bakers. For today's Showstopper Challenge,
0:34:51 > 0:34:55Paul and Mary would love you to make a marzipan centrepiece,
0:34:55 > 0:34:58which the Tudors called a "marchpane",
0:34:58 > 0:35:00and was the favourite of Tudor banquets
0:35:00 > 0:35:02until Sir Walter Raleigh came along
0:35:02 > 0:35:04and invented the cheesy tear-and-share.
0:35:04 > 0:35:07Your marzipan must be made from scratch.
0:35:07 > 0:35:11It should be 3-D and entirely edible.
0:35:11 > 0:35:14- You've got...- Three-and-a-half hours, my lovely bakers.
0:35:14 > 0:35:15- So, on your marchpanes... - Get set.
0:35:15 > 0:35:17BOTH: Bake.
0:35:18 > 0:35:22I'm nervous about this one. Time is ruthlessly against me.
0:35:22 > 0:35:25These guys are really good so I need to, sort of, step up.
0:35:25 > 0:35:27Haven't got the best feeling about it.
0:35:27 > 0:35:28Could be my last bake.
0:35:28 > 0:35:30Just a bit nervous, I think, this morning.
0:35:30 > 0:35:34What we're asking the bakers to do is really go to town on marzipan.
0:35:34 > 0:35:37I want to see detail. There is two different types of marzipan.
0:35:37 > 0:35:39The marchpane in Tudor era was often baked,
0:35:39 > 0:35:42so it was quite brittle, almost like a biscuit.
0:35:42 > 0:35:43Later on an egg was added,
0:35:43 > 0:35:45the marzipan we use nowadays, it's much softer.
0:35:45 > 0:35:49They have got to make a marzipan so that it keeps its shape,
0:35:49 > 0:35:53and make a spectacular centrepiece from it.
0:35:53 > 0:35:55The Tudors loved their feasts.
0:35:55 > 0:35:57The more elaborate, the better.
0:35:57 > 0:35:59- MEL:- Before the Bake Off,
0:35:59 > 0:36:01to find the most elaborate marzipan centrepiece,
0:36:01 > 0:36:05you had to gain access to the most exclusive address in Tudor England -
0:36:05 > 0:36:08Hampton Court Palace.
0:36:08 > 0:36:11By the time Queen Elizabeth I came to the throne in 1558,
0:36:11 > 0:36:14sugar was the must-have status symbol.
0:36:14 > 0:36:17It cost a fortune, and to show off their wealth,
0:36:17 > 0:36:21Tudor aristocrats created what they called banquets,
0:36:21 > 0:36:24a feast of only sugared delicacies.
0:36:24 > 0:36:28You knew you had made it at court if you were invited to a banquet.
0:36:28 > 0:36:29So it was the inner sanctum...
0:36:29 > 0:36:31- Absolutely.- ..of the Royals?
0:36:31 > 0:36:34All of the closest favourites of the king and queen
0:36:34 > 0:36:36would be invited to dine at a banquet.
0:36:36 > 0:36:40The peak of these exclusive gatherings was marchpane,
0:36:40 > 0:36:42the original name for marzipan.
0:36:42 > 0:36:45Formed into decorative plates or elaborate sculptures,
0:36:45 > 0:36:47these enormously expensive desserts
0:36:47 > 0:36:50became a firm favourite with Elizabeth I.
0:36:50 > 0:36:53All of Elizabeth's suitors knew very well
0:36:53 > 0:36:55that the way to her heart was through sugar.
0:36:55 > 0:36:59They would craft amazing marchpanes for her.
0:36:59 > 0:37:01They would let their imagination go wild,
0:37:01 > 0:37:06they would make fantastical beasts, dragons, mermaids,
0:37:06 > 0:37:08all kinds of creatures.
0:37:08 > 0:37:11One of the grandest ever made came courtesy of Robert Dudley,
0:37:11 > 0:37:13Earl of Leicester. Determined to win her heart,
0:37:13 > 0:37:17he presented Elizabeth with a giant marchpane replica
0:37:17 > 0:37:18of his own castle,
0:37:18 > 0:37:21but Dudley's advances clearly weren't sweet enough,
0:37:21 > 0:37:23as our Virgin Queen never married.
0:37:25 > 0:37:29But who can win the hearts of Paul and Mary in the Tudor Showstopper
0:37:29 > 0:37:31and book a place in the semifinal?
0:37:31 > 0:37:33So, I'm just starting with my spiced apple cake.
0:37:33 > 0:37:37For my marchpane, I'm attempting a Tudor garden
0:37:37 > 0:37:39and, like, a little maze. "Maze."
0:37:39 > 0:37:42As well as perfecting her spiced apple cake base,
0:37:42 > 0:37:46Benjamina's place in the semifinal could rest on her
0:37:46 > 0:37:47getting through her maze,
0:37:47 > 0:37:50her green marzipan grass and tree fashioned from puffed rice,
0:37:50 > 0:37:52ganache, and melted marshmallows.
0:37:54 > 0:37:55You are having a maze,
0:37:55 > 0:37:58and we will see how to get there if we look over the top.
0:37:58 > 0:38:00Not a complicated maze.
0:38:00 > 0:38:03- Oh.- Is it just like a road?
0:38:03 > 0:38:05- It's not complicated!- Thank you.
0:38:06 > 0:38:07I'm just grinding up some more nuts,
0:38:07 > 0:38:09I don't want great lumps cos in a genoise,
0:38:09 > 0:38:11they'll fall down to the bottom.
0:38:11 > 0:38:12You want it to be as light as possible.
0:38:12 > 0:38:14After a difficult Technical Challenge,
0:38:14 > 0:38:17Jane is making a walnut genoise sponge
0:38:17 > 0:38:20covered with an intricate marzipan design of swans and roses.
0:38:20 > 0:38:22I have chosen a swan theme.
0:38:22 > 0:38:24I am doing this design.
0:38:24 > 0:38:27It's going to be fascinating. There's a lot of detail on that.
0:38:27 > 0:38:28There's quite a lot of detail on that.
0:38:28 > 0:38:30- It's going to be fiddly.- Yeah.
0:38:30 > 0:38:32So I've gone for slightly Tudor flavours.
0:38:32 > 0:38:36Honey, currants, ginger, so a bit of spice and dried fruit,
0:38:36 > 0:38:37not totally off-period.
0:38:37 > 0:38:40Andrew's authentic Tudor flavours
0:38:40 > 0:38:43will be guarded by marzipan Tudor knights on horseback,
0:38:43 > 0:38:45complete with jousting poles.
0:38:45 > 0:38:47This is going to be at the head of the table,
0:38:47 > 0:38:48it's got to look bang-on.
0:38:48 > 0:38:49Right, going in.
0:38:51 > 0:38:53To give themselves as much time as possible to perfect
0:38:53 > 0:38:55a spectacular display,
0:38:55 > 0:38:59everyone's cakes need to begin baking as soon as possible.
0:38:59 > 0:39:02But Selasi still needs to make one final ingredient.
0:39:02 > 0:39:06I am making simnel cake, which is a fruitcake
0:39:06 > 0:39:08with marzipan in the middle.
0:39:08 > 0:39:12Selasi's cake of brandy-soaked fruit will be surrounded
0:39:12 > 0:39:15by a fortress of marzipan walls.
0:39:15 > 0:39:18His design should be a show-stopping Tudor history lesson.
0:39:18 > 0:39:21The six eyes represent the six wives of Henry VIII.
0:39:21 > 0:39:26- Very good.- With the crowns there in the centre, I'm making a sword,
0:39:26 > 0:39:28and then the sword will be sticking in the middle
0:39:28 > 0:39:30which represents the Battle of Bosworth Fields.
0:39:30 > 0:39:33- Wow.- You have thought this a lot out, haven't you?
0:39:33 > 0:39:35Now, are you putting a glaze on here, or...?
0:39:35 > 0:39:38Yeah, I'm going to make a kirsch and icing sugar glaze.
0:39:38 > 0:39:40You like a bit of alcohol in your things, don't you?
0:39:40 > 0:39:42Um...I don't mind alcohol.
0:39:44 > 0:39:47The main ingredients, for all forms of marzipan,
0:39:47 > 0:39:49are ground almonds and sugar.
0:39:49 > 0:39:51- A lot of sugar. - Modern marzipan is even richer,
0:39:51 > 0:39:54with more sugar and the addition of an egg.
0:39:54 > 0:39:56I did try doing all this with marchpane,
0:39:56 > 0:40:00but some of my stuff is quite intricate and it kept cracking.
0:40:00 > 0:40:04That's the modern-day marzipan with eggs in it.
0:40:04 > 0:40:06Selasi and Candice are the only bakers
0:40:06 > 0:40:09using both modern and traditional marzipan.
0:40:09 > 0:40:11I am making a peacock.
0:40:11 > 0:40:15As soon as I heard about the Tudors, I thought, "Well, peacock",
0:40:15 > 0:40:18and then I kind of thought about a current TV programme
0:40:18 > 0:40:19I quite like at the moment.
0:40:19 > 0:40:22- Does it have something to do with thrones?- It might.- And games?
0:40:22 > 0:40:23Yes.
0:40:23 > 0:40:25The body of Candice's peacock
0:40:25 > 0:40:27will feature four multicoloured sponges
0:40:27 > 0:40:28flavoured with orange,
0:40:28 > 0:40:30with a hidden surprise in the centre,
0:40:30 > 0:40:32and covered in marbled marzipan.
0:40:32 > 0:40:35The peacock's head and neck will be made from puffed rice and chocolate,
0:40:35 > 0:40:39and its tail will be made of three flavours of marchpane.
0:40:39 > 0:40:41I've got a lemon one, and then a more traditional rose water,
0:40:41 > 0:40:43and a mint one.
0:40:43 > 0:40:45Have you had a little practice of this?
0:40:45 > 0:40:46I've made a lot of peacocks, Mary.
0:40:46 > 0:40:48Have you had a lot of banquets at home?
0:40:48 > 0:40:51"What are we having her breakfast?" "We're having peacock again."
0:40:51 > 0:40:53"What are we having for lunch?" "Peacock tail today."
0:40:53 > 0:40:55Peacock sarnies.
0:40:55 > 0:40:58- MEL:- To be able to craft their Tudor marzipan,
0:40:58 > 0:41:00consistency is crucial.
0:41:00 > 0:41:03Too dry and it'll crack, too wet and it won't hold its shape.
0:41:03 > 0:41:06The amount of liquid added can have a dramatic effect
0:41:06 > 0:41:08on their finished Showstopper.
0:41:09 > 0:41:12Six. Let's give it a bit more alcohol, seven.
0:41:12 > 0:41:14I want to be able to roll it out and for it to cut
0:41:14 > 0:41:16so it does need to be able to stick together.
0:41:16 > 0:41:18Never really made a marchpane so I don't know.
0:41:18 > 0:41:20I practised without knowing what they are looking for.
0:41:20 > 0:41:22Just adding a tiny bit more water.
0:41:22 > 0:41:24Marchpane can be a bit more crumbly than marzipan.
0:41:24 > 0:41:27I'm quite happy with that, that'll do.
0:41:27 > 0:41:29TIMER SOUNDS
0:41:29 > 0:41:30That went quick.
0:41:34 > 0:41:36If the bakers are happy with their sponges...
0:41:36 > 0:41:37That looks done.
0:41:38 > 0:41:40They're nice and light.
0:41:40 > 0:41:44And green. And yellow.
0:41:44 > 0:41:48..show-stopping marzipan construction can begin.
0:41:48 > 0:41:52It is supposed to look like a hedge. I don't know, it looks like a snake.
0:41:52 > 0:41:53Crackage.
0:41:57 > 0:42:01I went and bought a toy horse then cast my own moulds from it.
0:42:01 > 0:42:04Try and make sure you get it in to all the detail of the horse.
0:42:09 > 0:42:12My nephew, when he saw me doing this,
0:42:12 > 0:42:14"Can I play with the Play-Doh?"
0:42:14 > 0:42:16Pretty happy with how it looks at the moment.
0:42:16 > 0:42:18I'm making weapons.
0:42:18 > 0:42:22Home-made template, it is made from a plastic chopping board.
0:42:22 > 0:42:24It's a bit drier, compared to the marzipan.
0:42:24 > 0:42:25And it's cracking.
0:42:27 > 0:42:30- Looks like a hedge, doesn't it? - Yeah, looks great.
0:42:30 > 0:42:32If Anne of Cleves was running down this bit here,
0:42:32 > 0:42:35she'd suddenly find herself out in the open again.
0:42:35 > 0:42:37- THEY LAUGH - I'm sorry to say,
0:42:37 > 0:42:39it's the easiest maze I've ever seen.
0:42:39 > 0:42:41- But don't let that put you off. - Exactly.
0:42:42 > 0:42:44Time to see how the horses have come out.
0:42:46 > 0:42:49Pretty pleased with that. Right, now we're going to grill them.
0:42:49 > 0:42:53In Tudor times, marchpane would be baked in an oven until it was firm.
0:42:53 > 0:42:55150, very low heat.
0:42:55 > 0:42:57I'm baking it cos it needs to be strong.
0:42:57 > 0:43:00But while eggless marchpane risks becoming too brittle in the heat...
0:43:00 > 0:43:03Have to really keep an eye on this.
0:43:03 > 0:43:07..softer modern marzipan can begin to melt and expand.
0:43:07 > 0:43:09I don't want to leave it under there too long
0:43:09 > 0:43:12cos they really go out of shape once they're grilled.
0:43:13 > 0:43:15You only need about ten minutes.
0:43:15 > 0:43:16A fraction too long in the heat
0:43:16 > 0:43:19and all the careful shaping and sculpting could be ruined.
0:43:25 > 0:43:28I think this is the most intense grilling I've ever done.
0:43:36 > 0:43:38Oh, I just lost the tip.
0:43:43 > 0:43:45Grilled marzipan goes so out of shape.
0:43:48 > 0:43:51Closed up a bit, which is a shame.
0:43:51 > 0:43:54It's soft - better let that firm up.
0:43:55 > 0:43:58I broke it. I'm making another crown.
0:44:00 > 0:44:02Bakers, hate to be a march-pain in the backside,
0:44:02 > 0:44:03but you've only got one hour.
0:44:03 > 0:44:05I have got a lot to do.
0:44:08 > 0:44:09Just leave that to cool.
0:44:13 > 0:44:14This is a surprise.
0:44:14 > 0:44:16Inside, I'm going to fill with blueberries.
0:44:19 > 0:44:20Andrew, is that going spare?
0:44:20 > 0:44:23That is going spare, there's quite a lot of excess.
0:44:23 > 0:44:25That's great. In my world, I don't call it excess -
0:44:25 > 0:44:26I call it breakfast.
0:44:30 > 0:44:31That looks a bit hard, that marzipan.
0:44:31 > 0:44:33Oh, no, that's wood. I do apologise.
0:44:35 > 0:44:36It's supposed to sit on top.
0:44:37 > 0:44:39People don't know this about me,
0:44:39 > 0:44:41but I am Britain's third-best peacock impersonator.
0:44:41 > 0:44:42I see. OK.
0:44:42 > 0:44:44SUE IMPERSONATES A PEACOCK
0:44:44 > 0:44:46That's a very good peacock.
0:44:48 > 0:44:51It's going to be covered in the maze,
0:44:51 > 0:44:53so you're not going to see these cracks.
0:44:54 > 0:44:57Not great for time, quite behind where I'd like to be.
0:44:59 > 0:45:02Yeah, my marchpane centrepiece is going to be so bling.
0:45:13 > 0:45:14Sorry, that's ruined.
0:45:14 > 0:45:16I've got some spare.
0:45:22 > 0:45:24Peacocks were a thing in Tudor times,
0:45:24 > 0:45:27so I'm bang-on the Tudor trend, there.
0:45:28 > 0:45:30Whoa! What was that?
0:45:30 > 0:45:33Just putting these little filler bits in just to try and tidy it up
0:45:33 > 0:45:35slightly because it's a bit messy.
0:45:35 > 0:45:37I don't think Mary is going to want to see any cracks.
0:45:37 > 0:45:40Making up my mix to make my head.
0:45:43 > 0:45:46It's coming together. It is.
0:45:50 > 0:45:54Now, tree. Marshmallows, melt faster.
0:45:54 > 0:45:57Painful amount to do.
0:45:57 > 0:46:01I'm so glad I've got time to go nuts with the decorating.
0:46:02 > 0:46:04Right...
0:46:09 > 0:46:10I need to make a caramel.
0:46:12 > 0:46:14Get my caramel jousting thing done.
0:46:14 > 0:46:16This is going to be the trunk of the tree.
0:46:16 > 0:46:20It has fallen sometimes at home. It sets really firm.
0:46:21 > 0:46:24The caramel's crystallising. So annoying.
0:46:29 > 0:46:32I just don't like this grilled stuff.
0:46:32 > 0:46:33Hey-ho.
0:46:33 > 0:46:35That's really annoying me now.
0:46:35 > 0:46:37I'm already on my second one.
0:46:37 > 0:46:39Hi, Mel. Exceedingly frustrating, this.
0:46:39 > 0:46:41OK, do it again, love. Do it again.
0:46:42 > 0:46:44Run, run, run.
0:46:44 > 0:46:47Please, this time, really need this to work.
0:46:49 > 0:46:53Bakers, I don't want to cause you march-pain,
0:46:53 > 0:46:56but you have got 15 minutes left.
0:46:56 > 0:46:57I'm just going to put some roses on,
0:46:57 > 0:47:00and then it's a matter of tarting it up.
0:47:06 > 0:47:07Don't tell me it's stuck.
0:47:07 > 0:47:10Good control, there we go, there she blows.
0:47:10 > 0:47:11Well done, my love.
0:47:14 > 0:47:18Going to blowtorch it. Haven't got time to grill it.
0:47:25 > 0:47:28A little bit burnt - that can be hidden.
0:47:29 > 0:47:31Come on, this is my last chance to get it right.
0:47:39 > 0:47:42It can be a bit tight but it's got to go in the middle.
0:47:42 > 0:47:44Let's hope this stands.
0:47:51 > 0:47:53We're so nearly there with the caramel.
0:47:53 > 0:47:54Just got, like, two minutes.
0:47:58 > 0:48:01Come on, dry. They don't look great.
0:48:01 > 0:48:03I need to just press on, press on, press on.
0:48:11 > 0:48:12Can't do it without roses.
0:48:12 > 0:48:14So just going to go for it, really.
0:48:14 > 0:48:16HE SIGHS
0:48:24 > 0:48:25OK, bakers, time is up.
0:48:27 > 0:48:30If you'd like to move your magnificent marzipan centrepieces
0:48:30 > 0:48:32to the end of your benches.
0:48:47 > 0:48:50- Love that stand. MEL:- Well done, Jane.
0:48:50 > 0:48:54- MARY:- Jane, looking at it from the top, it looks very Tudor.
0:48:54 > 0:48:57I love your swans, the whole decoration is very good.
0:48:57 > 0:48:59I think it looks very neat.
0:48:59 > 0:49:02I think you've lost your way slightly on these pieces here.
0:49:02 > 0:49:05- I found, when I grilled them, they really melted.- Yeah.
0:49:05 > 0:49:07- MEL:- Going to be delicious.
0:49:09 > 0:49:12That held together well, good bit of marzipan all the way down,
0:49:12 > 0:49:14sponge looks good.
0:49:22 > 0:49:24Wow.
0:49:24 > 0:49:25The sponge is so delicate.
0:49:25 > 0:49:28You chose quite a difficult sponge, and adding ground nuts,
0:49:28 > 0:49:31it could easily lose its volume, and it's kept its volume.
0:49:31 > 0:49:35- It's very good.- With the marzipan as well, it tastes amazing.
0:49:35 > 0:49:37- Oh, thank you!- I really like it.
0:49:37 > 0:49:39Even with the weight of the marzipan,
0:49:39 > 0:49:40the weight of the decoration on it as well,
0:49:40 > 0:49:42- it's kept its shape. - Very nice.- Well done.
0:49:42 > 0:49:45- Thank you. Thank you very much. - MEL:- Well done, Jane.
0:49:59 > 0:50:01The idea is good.
0:50:01 > 0:50:02Jousting pole.
0:50:02 > 0:50:05Really, that should have gone on the hand, on the edge.
0:50:05 > 0:50:07I like the horses, I think the horses are good.
0:50:07 > 0:50:09It's a little bit on the clumsy side.
0:50:09 > 0:50:13Round the back here, the marzipan is beginning to drop,
0:50:13 > 0:50:16and it's not quite finished at the bottom.
0:50:20 > 0:50:22What you don't want is just a whole load of currants
0:50:22 > 0:50:24sitting at the bottom - I don't like that,
0:50:24 > 0:50:26but the sponge is well cooked.
0:50:31 > 0:50:33The honey comes through very strongly,
0:50:33 > 0:50:34more than the ginger.
0:50:34 > 0:50:35It's a very good sponge
0:50:35 > 0:50:37and the marzipan is a good flavour.
0:50:37 > 0:50:40It's a shame all the currants fell down to the bottom.
0:50:40 > 0:50:42The texture of your marzipan is good, though.
0:50:42 > 0:50:44It's got a good flavour.
0:50:52 > 0:50:55You promised us we were getting a maze, we've got a maze.
0:50:55 > 0:50:57It's quite simplistic.
0:50:57 > 0:51:00What you could have done was make sure that the maze was thinner.
0:51:00 > 0:51:03- It's a bit thick. - Yeah, it puffed up when it baked.
0:51:03 > 0:51:05You'd have to be very thin to get through that maze.
0:51:05 > 0:51:06Absolutely. Right...
0:51:19 > 0:51:21The marzipan tastes nice.
0:51:21 > 0:51:24It could've done with being bonded to the top of it.
0:51:24 > 0:51:26It should really hold together as we cut through it.
0:51:26 > 0:51:30Your marzipan that you've actually coated the cake with is very good.
0:51:30 > 0:51:33- It's very thin. - The cake feels quite doughy.
0:51:33 > 0:51:37It is difficult to make an apple cake that isn't heavy,
0:51:37 > 0:51:40because you've got quite a high proportion of apple in here,
0:51:40 > 0:51:43- therefore it does make it rather close-textured.- Thank you.
0:51:59 > 0:52:00Wow.
0:52:00 > 0:52:04Incredible work and to incorporate so much marzipan.
0:52:04 > 0:52:05I just hope it tastes good.
0:52:11 > 0:52:14Aw! Proper surprise!
0:52:14 > 0:52:16Proper Tudor surprise.
0:52:16 > 0:52:17Full of blueberries.
0:52:22 > 0:52:24The taste of the orange sponge is very good.
0:52:24 > 0:52:27- Thank you.- You've really cracked it,
0:52:27 > 0:52:30we've got even amount of sponges all the way up.
0:52:30 > 0:52:31They're all peacock colours.
0:52:31 > 0:52:33I want to try the tails.
0:52:33 > 0:52:36That's the lemon. I take it this is mint.
0:52:36 > 0:52:38Got the lemon.
0:52:38 > 0:52:40I've got the mint as well.
0:52:40 > 0:52:43As a challenge, you've ticked all the boxes and then some.
0:52:43 > 0:52:44Exceptional.
0:53:00 > 0:53:01I quite like the idea of the crown,
0:53:01 > 0:53:03I think you could have done more with the inside,
0:53:03 > 0:53:06cos that's the focus bit - when you get closer to the cake,
0:53:06 > 0:53:08that's what you look at and it looks a bit of a mess.
0:53:08 > 0:53:12It looks a little bit crumbly and hasn't got quite enough colour.
0:53:12 > 0:53:15Let's have a look. Take that side off...
0:53:21 > 0:53:25The cake, it could do with just a little longer baking
0:53:25 > 0:53:27and a little lower temperature in the oven,
0:53:27 > 0:53:31and just as I expected, the marzipan in the middle melts.
0:53:31 > 0:53:32It's a beautiful flavour.
0:53:32 > 0:53:34This is the other marzipan that you have...
0:53:34 > 0:53:36- Which is baked, yeah. - Which is baked.
0:53:36 > 0:53:38- MEL:- Oh, nice.
0:53:42 > 0:53:44- MARY:- Lovely. More like a biscuit.
0:53:44 > 0:53:45I think it is a good crown,
0:53:45 > 0:53:48- I just think the inside is a bit messy.- Thank you.
0:53:59 > 0:54:02The person we thought was far ahead at the start of this challenge,
0:54:02 > 0:54:04Andrew, you were a little underwhelmed by the finish,
0:54:04 > 0:54:05weren't you, Mary?
0:54:05 > 0:54:07He came in with flying colours,
0:54:07 > 0:54:10but he's gone back with this cake here.
0:54:10 > 0:54:11Who do you think has done really well?
0:54:11 > 0:54:14I thought that this wonderful peacock,
0:54:14 > 0:54:16the detail, showed great skill.
0:54:16 > 0:54:19There's one person that has stepped up again, and that's Jane.
0:54:19 > 0:54:22The flavour of the genoise and the coffee inside there,
0:54:22 > 0:54:25blended with the marzipan, was delicious.
0:54:25 > 0:54:27Coming into the last challenge, though,
0:54:27 > 0:54:29Benjamina and Selasi were almost neck and neck,
0:54:29 > 0:54:32and really, I have seen better from both of them.
0:54:32 > 0:54:34Do you still think it is between Benjamina and Selasi
0:54:34 > 0:54:36- as to who will leave this week? - Absolutely.
0:54:36 > 0:54:39Do you know who it's going to be between the two of them?
0:54:39 > 0:54:40Yeah, I think so.
0:54:54 > 0:54:57Bakers, I get the fun job today.
0:54:57 > 0:55:02I get to announce who has won the accolade of Star Baker.
0:55:02 > 0:55:06It takes an awful lot of gumption to go TU-DOR top of the class.
0:55:06 > 0:55:10Today's Star Baker is someone who put on a wonderful display,
0:55:10 > 0:55:11so give a big...
0:55:11 > 0:55:13SUE IMMITATES A PEACOCK
0:55:13 > 0:55:15..for Candice! Well done.
0:55:18 > 0:55:22I genuinely wish that I could sneak all five of you
0:55:22 > 0:55:24into next week's semifinal.
0:55:24 > 0:55:27You know that we can't, somebody has to leave today,
0:55:27 > 0:55:31and I'm very, very sad to say that the person leaving is...
0:55:43 > 0:55:46..Benjamina. I'm so sorry to see you go.
0:55:46 > 0:55:47We'll really miss you, darling.
0:55:47 > 0:55:50It's been a sheer joy having you.
0:55:50 > 0:55:52- Has it?- Well done, Andrew.
0:55:52 > 0:55:55- Unlucky, Benjamina.- Thank you, Paul. - Unlucky, my dear.
0:55:55 > 0:55:57I know, it was...
0:55:58 > 0:56:02Benjamina just said to me now, "It wasn't my week."
0:56:02 > 0:56:03I said, "No, it wasn't",
0:56:03 > 0:56:05but you can't afford to slip up on Bake Off.
0:56:05 > 0:56:08We've loved having you. Wish we could take you.
0:56:08 > 0:56:10SHE SNIFFS
0:56:12 > 0:56:13I knew it, but, yeah.
0:56:14 > 0:56:18I did not expect it to be you, I really didn't.
0:56:18 > 0:56:22Quarterfinalist, I think, once it sinks in,
0:56:22 > 0:56:23it will actually...
0:56:23 > 0:56:25I've done something really, really cool.
0:56:25 > 0:56:29To get this far in itself is an achievement, so I'm really proud.
0:56:31 > 0:56:33Go for it.
0:56:33 > 0:56:34I'm going to keep on baking.
0:56:34 > 0:56:37No marzipan, no Tudor ever in my life, oh, my gosh.
0:56:37 > 0:56:39But it's so much fun being in there,
0:56:39 > 0:56:41and it's so much fun baking with everyone.
0:56:41 > 0:56:44So I think that the part I'm going to miss the most.
0:56:44 > 0:56:46It's been really special.
0:56:49 > 0:56:50It's a shame to see her go.
0:56:50 > 0:56:52She's a proper sister to me, actually.
0:56:52 > 0:56:54She's probably the only one that thinks I'm really funny.
0:56:54 > 0:56:57Everyone else thinks I'm not funny at all, so, yeah,
0:56:57 > 0:56:59it's good to have a friend like that!
0:56:59 > 0:57:01I seriously thought I was going,
0:57:01 > 0:57:04I seriously thought this morning on the drive in,
0:57:04 > 0:57:08"That's my last bus ride to the tent."
0:57:09 > 0:57:12I proved a lot with that peacock!
0:57:12 > 0:57:13Who would have thought it?
0:57:13 > 0:57:16Proved a lot with a peacock! But I really did.
0:57:16 > 0:57:20Amazing! Semifinal. Yeah, crikey.
0:57:20 > 0:57:22- Next time... - Bake, bake, bake, bake, bake.
0:57:22 > 0:57:24..it's the semifinal.
0:57:24 > 0:57:26It's just so empty in here.
0:57:26 > 0:57:29- I have to nail it. - Four bakers...
0:57:29 > 0:57:31I don't think I've been quite as nervous as this.
0:57:31 > 0:57:32..three patisserie challenges...
0:57:32 > 0:57:33You've got away with this.
0:57:33 > 0:57:35..three chances.
0:57:35 > 0:57:38This is manic, absolutely manic.
0:57:38 > 0:57:40- Better stop cooking. - Come on, sleepy.
0:57:40 > 0:57:42But who will make it to the final...
0:57:42 > 0:57:44Selasi, are you scared for the first time?
0:57:44 > 0:57:45Yeah.
0:57:45 > 0:57:47..of The Great British Bake Off?