Tudor Week The Great British Bake Off


Tudor Week

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Exciting times on Bake Off. We have gone historical.

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I'm talking Henry VIII, pageantry, jousting,

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heavy, heavy marzipan...

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SUE PLAYS TUBA

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It's...

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PLAYING CONTINUES

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It's TUDOR week.

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-TUDOR week?

-Not Tuba week.

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I spent money on this!

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Last time...

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-That is better.

-That's better.

-Oh, it's sharp.

-Good.

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..Selasi clung on as Tom became the seventh baker to leave the tent.

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HE GROANS

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And at last, Andrew's precision paid off...

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Don't hold the wheel. Don't hold the wheel.

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..as he was crowned Star Baker for the first time.

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I suppose now I'll have to step it up a gear again.

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Now in our first-ever Tudor quarterfinal...

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What?

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..Paul and Mary have set three challenges

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to test every aspect of British baking...

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HE GRUMBLES

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..from 500 years ago.

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Haven't got the best feeling about it.

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Five bakers remain.

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TRAY CLATTERS

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But only four will make it to the semifinal.

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Coming out, coming out, coming out.

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Come on. This is my last chance.

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I think being Star Baker has just about sunk in,

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but being in the quarterfinal, not quite yet.

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Am I here? Am I actually here?

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It's crazy.

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I am the only one in the tent now,

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actually, who hasn't been Star Baker.

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In one way, that's an achievement, because I've gotten that far.

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The competition is going to be really tight, this week.

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Any of us could go home, I just hope it's not me.

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I am very privileged to be one of the five.

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I said we're like the Spice Girls before Geri left.

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Morning, bakers. Welcome back to the quarterfinal

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and this is, of course, Tudor week, my liege.

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Now, The Tudor period gave us Shakespeare, flushing toilets

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and a strapping young monarch with facial hair

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not unlike Paul Hollywood's.

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Today, for your Signature Bake, Paul and Mary would love you to make

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a display of shaped pies.

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Now they must be individual pies

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but come together to form a magnificent design.

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You can use any savoury filling you like or any pastry you like -

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like Henry VIII, you can just chop and change.

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You've got three hours. On your marks.

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Get set, my lords and ladies.

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-Bake!

-Bake!

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If we did study the Tudors at school,

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I don't remember much about them.

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1485 to 1603, I think it was.

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(I've been reading the notes!)

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Selasi thinks I was born in Tudor times, anyway,

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so I'm just trying to go with it.

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SHE LAUGHS

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When I think of Tudor times,

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I actually think of Henry VIII's table

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laden with hot water crust game pies.

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They wanted to show off what their chefs could actually do

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and that's exactly why we're doing it in the tent.

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A really top-notch pie should have tasty fillings, beautiful pastry,

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but not so thin that the filling oozes out

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and a pie that, when you cut it,

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it holds its shape well.

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Just going to make up my hot water crust.

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Hot water crust pastry is a Tudor classic.

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Looks really healthy, doesn't it?

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A lovely lot of fat in a load of water.

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Stiff enough to shape and firm enough to hold juices

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once it's been filled.

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The water is an easy way to melt the lard

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to get it evenly distributed.

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Hello, Jane.

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-Good morning.

-Tell us all about your individual pies.

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I am making something that represents a Tudor Rose.

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I haven't got 16 moulds so I need to do them individually.

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-That is a pain.

-It is.

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Jane is filling her 16 pies

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with spiced sausage meat, nutmeg, garlic, thyme and cranberries,

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which will be layered between thinly sliced chicken breast.

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This is the pie I make at Christmas.

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The difficulty is getting the pastry thin

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-without the juices flowing out.

-Yes.

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Jane, I want to SEYMOUR of those.

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LAUGHTER

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-(Jane Seymour.)

-Jane Seymour. Well done.

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For his pies, Andrew is travelling a little further

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than the court of Henry VIII.

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My pies are going to be shaped like a Leonardo da Vinci-style spiral.

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Da Vinci was alive during those years,

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I am not going to confine it to the British Isles.

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Despite their Italian influence,

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Andrew's pies will be layered with a classic English combination

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of potato, chicken, pork sausage and apricots,

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tossed in sprigs of fresh lemon thyme.

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I've got a presentation stand, and it's got cogs at the bottom,

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so you'll be able to turn it from the outside.

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They will actually move.

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It will give the illusion that the pies are interlocking and turning.

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Have you got a pastry clutch?

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What's a pastry clutch?

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A pastry clutch, for your gears.

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-Just ignore her.

-Oh, I see!

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If you want to go into neutral, you need a pastry clutch.

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Of course.

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My pastry's so wet.

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It's wetter than normal, it's weird.

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It just doesn't feel as firm as it did at home.

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With their pastry resting...

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I'm just going to wrap it in clingfilm and keep it warm.

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..the bakers can move on to their fillings.

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I'm doing ox cheek and oyster pie.

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I wanted to go with a cheaper cut of meat.

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Growing up, that's what we had.

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The oyster element, my family love seafood

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and when we were growing up, where we were in north London,

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they used to have all the fish vans and fish stalls

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outside the pubs and things.

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Candice is the only baker attempting two fillings for two pies

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with two different pastries -

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a parsley suet crust for her ox cheek and oyster

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and a hot water crust for her macaroni cheese pies.

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To make life even harder,

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she'll be arranging them in the shape of a fish.

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So what sort of mould are you using?

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So they will be my scales

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and then I am hand-raising my macaroni pies

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into triangular shapes.

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-You're shaping triangles by hand.

-Yeah.

-In hot water crust pastry.

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Yeah.

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-MEL:

-How many pies are you actually making, Candice?

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Between 18 and 22.

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-Wow! OK.

-You've got three hours, my love.

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-Yeah, three hours.

-OK.

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I'm going to cook this on low heat just to tenderise the meat a bit.

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I think I am the only one doing traditional Tudor-ish things.

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Selasi's floral design will see game pies crammed with guinea fowl,

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rabbit, venison and pigeon

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surrounded by leaf-shaped pies of pork and quail egg.

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This is a very classic Tudor mix.

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Guinea fowl is one of my favourites.

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It's almost like a street food in Ghana,

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it is like having a kebab.

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Wow. It's massive in Ghana.

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So in Ghana, are they wild, the guinea fowl?

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They're livid, Mary.

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-MEL:

-Potent smells going on - no offence, Selasi.

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It's not me, I showered this morning.

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I'm going to pull out my nosegay.

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-That's all right.

-That pan is quite potent.

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The filling in Benjamina's pie will also be potent.

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They'll look kind of Tudor-ey and they'll taste different.

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A fiery mix of chipotle pork and spiced black beans

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will fill the pies in Benjamina's Mexican-inspired display.

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How are you going to shape them into a Tudor style?

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It's going to be like a sun, keeping with

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the Mexican theme/Tudor theme.

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-SHE LAUGHS

-I'm sorry, I'm trying... OK.

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OK, you have got some classic Spanish Latin flavours

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going in a Tudor-style pies.

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-IN A SPANISH ACCENT:

-Tudor empanadas.

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OK, bakers, that's an hour gone and two to go.

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I have my pastry and I have my bowl of filling.

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It's just all about construction, now.

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It's too soft. I might just make a new one, cos I've got time.

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I want my pastry to be as thin as I can get it.

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If it's too thick, you'd be, sort of, "ugh!"

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I like quite a thick pastry.

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I want to get enough filling in there,

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but I want to be confident it's not going to leak.

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See, that's a lot thicker than the first one.

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I am much happier with that consistency.

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My pancetta lardons frying off,

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and then I've got my white sauce thickening up

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and I am just lining my pastry tins.

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Time to start filling.

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-MEL:

-Mary and Paul are looking for a firm filling that'll hold together

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when it's cut.

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I layer it with sausage meat,

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chicken and then sausage meat, lots of it.

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I don't want to fill them quite to the top.

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When I filled them right to the top before, they oozed.

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Quail eggs right in the centre.

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I can feel the clock ticking.

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-Yes!

-Did you imagine anyone in particular when you were doing that?

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No, I didn't, actually.

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You know what would be really good?

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Bite into one and find a pearl.

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Maybe not so much if you break your teeth.

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The pearl would just about pay for the expensive dental work.

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Are you sure you need all of those?

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If I do 12 pies, then yes - would you like one?

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You know I want one.

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The difficulty is getting them out of the moulds.

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I've got to take it out of the mould,

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make the next one, take it out of the mould.

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I think if I'd asked my husband to make 16 moulds,

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it might have pushed things a bit too far.

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Just filling them up as quick as I can.

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I need to get a move on.

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Steam holes.

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These have a long bake. They could leak slightly in the oven

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but you won't know until it happens.

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190 for 25 minutes.

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And on with the next ones.

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I wanted them at least one batch in by now.

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So I need to do the next batch

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and get it in as soon as physically possible.

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OK, bakers, as Anne of Cleves said to Henry VIII,

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"You're two thirds of the way through."

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With multiple pies...

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They're improving.

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..and just one oven,

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time management during the final hour is crucial.

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This should really be in, like, now.

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What I might do is put the temperature up by five degrees

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just to compensate for having so many in the oven at the same time.

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-Smells good.

-Thank you.

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There's quite a lot of intense aromas,

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circulating from this bench.

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Wild pigeon stinks.

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-Why have you chosen pigeon?

-Um...

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I don't know. I thought it would be perfect for a game pie,

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especially in Tudor times.

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They used a lot of these wild birds and also game.

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Yes.

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HE LAUGHS

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These should have been in, like, ten minutes ago.

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Not great.

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Just got to fill these and pop them in the oven.

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Ooh, ooh, ooh! Top shelf.

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Done.

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You can go in the back.

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40 is going to have to do.

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I hope it's cooked.

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Go-ing in. Fin-al-ly.

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Bottom or top? Bottom or top?

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Top. No.

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Mm...

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Top.

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His went in bang on time. He's...he's just chilling.

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SHE GROANS

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Not good for time at all.

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I'm just seeing how they're browning.

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Top ones are not going to be cooked.

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Can I bribe you to buy us some time?

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I'll bribe you in pie.

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(That's a good one, isn't it?)

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Seriously tempted.

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I'm just going to leave them.

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Luckily, I don't have to take them out of moulds and things.

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Those who are baking in moulds

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will have to judge when to remove them...

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Right.

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..to give the sides the golden brown colour

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Mary and Paul will be looking for.

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This is more like a remove and check.

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But if the moulds are removed too soon,

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the pastry will be too fragile and the pie could collapse.

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Oh, it's a bit sticky.

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My meat ones are now out.

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In my eyes, a pie should have a little bit of leakage.

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It comes out the top.

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I think taking off this might help.

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If it comes off.

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I'm going to pop them back in for five minutes,

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make sure they're nice and golden.

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Bakers, you've got ten minutes left, by the way,

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ten minutes left on your Tudor pies.

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These are cooked but the others aren't.

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It's going to be close.

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Those are done.

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Yeah, I'm happy with them.

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The game pie, I don't think that's going to bake in time.

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Yeah, the top ones are not cooked. I know that.

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I'll take out the bottom ones.

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Oh, we've got leakage.

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I've got a broken one, there.

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Not good. Still raw on the inside.

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Bakers, you've got five minutes to make like Anne Boleyn

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and get AHEAD.

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Come on.

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Coming out, coming out, coming out.

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Three minutes left, they've got to come out, really.

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Just like them a fraction more golden

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but I haven't got that fraction.

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That's so sick.

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Paul's just given them a squeeze and gave me a look.

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So much leakage.

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Sort of Tudor Roses.

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I think it's cooked on the inside.

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As Thomas Cromwell was fond of saying,

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"Bakers, your pie challenge is over.

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"Please move your pies to the end of your benches."

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Yet no-one remembers that quote.

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-Weird, isn't it?

-No-one remembers it.

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I can sort of see the Tudor Rose.

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They look a beautiful colour on the outside,

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some of them have split a bit.

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-A little bit.

-I can't see much leakage out of there, which is good.

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We'll try this fella here.

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Look at that filling. Very, very good.

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When you're lining moulds like this,

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you'll always get a little fat bit right in the corner.

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You want to try and get it a little bit cooler, it helps it.

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Then you can mould it better.

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That filling is first-rate.

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-Oh, thank you.

-I love all the herbs in there, the spices.

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It's holding together.

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-Cranberry is delicious.

-Oh, thank you.

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A little bit of sweetness at the end.

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The whole combination is exceedingly good.

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-Thank you.

-Delicious!

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I can sort of see the sun.

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Pastry looks a bit ropey on the side.

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They look possibly as though the pastry is not done.

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I had to make a new batch, so that kind of put me back

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-and I just rushed it.

-It looks a bit rushed.

-Yeah.

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Held together well. Oh, lid's a bit thick.

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-Yeah.

-It does look very pretty when you cut through it.

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Flavour's stunning in a pie.

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The beans actually add a little bit of heat.

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Beautiful.

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You are right spot-on with all the flavours.

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-It's just rather poor on the pastry.

-A little bit clumsy.

-Mm.

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-Yeah.

-Thank you.

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You've tackled two pastries, two fillings,

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which is quite a lot.

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The hot water crust hasn't such a good colour.

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-Mm-hm.

-It feels soft, it needed much longer in the oven.

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It's a good flavour and it's a nice crunchy topping

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but there is a bit of a problem with the pastry.

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Because the pasta is still quite al dente,

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and then you hit the pastry, which is almost al dente,

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-you have two matching textures, which is not good.

-OK.

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-Is it causing problems with your al dentures?

-It is.

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Right. The suet ones, the pastry has got a great colour

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but they've bled so much and they are all inconsistent.

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It hasn't held well together all the way through

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and it's sort of oozing out.

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It smells wonderful.

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There's a little bit, sort of, gravy in there,

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yet it's holding together.

0:17:180:17:19

Seasoned beautifully, tastes great and the pastry is delicious.

0:17:210:17:24

It doesn't look great but it tastes amazing.

0:17:240:17:27

And there's the oyster on the top.

0:17:270:17:29

Oh, watch out.

0:17:290:17:31

That's pretty good too.

0:17:310:17:33

SHE EXHALES

0:17:330:17:35

When I look down, it is a bunch of flowers.

0:17:430:17:46

Yeah, bunch of flowers, so the idea is you've got the centre

0:17:460:17:49

rose so they're just growing, so they're like baby roses.

0:17:490:17:52

I do like the shape, you've got a beautiful colour on the top.

0:17:520:17:55

We just want to make sure that it's baked all the way through.

0:17:550:17:57

This one is the pork.

0:17:570:17:59

Quail should be sitting right in the middle.

0:17:590:18:02

-And indeed it is.

-Oh, well done.

0:18:020:18:03

Could've done with a bit more filling in there.

0:18:030:18:05

It's cooked better on the base than actually it is on the side.

0:18:050:18:09

The flavour, however, is delicious.

0:18:090:18:11

Right, this is the game one.

0:18:110:18:13

I think the walls were just a little bit too thick.

0:18:130:18:15

When it's so thick, it looks underdone.

0:18:150:18:18

It's very gamey and so that's a very good idea

0:18:220:18:25

to put the pork below it,

0:18:250:18:26

otherwise it would be too strong in the actual pie.

0:18:260:18:29

-Right, I think your flavours are pretty good.

-Thank you.

0:18:290:18:32

Can I turn the gears?

0:18:370:18:38

Do you mind if I do it and then once I've...?

0:18:380:18:41

Words gone out, Andrew. Words gone out.

0:18:410:18:43

Rotating the pies.

0:18:430:18:45

Oh, I've never seen a mechanised pie

0:18:450:18:47

but my dream of an edible car is that much nearer.

0:18:470:18:51

-Thank you.

-I think it's a great idea.

0:18:510:18:52

I love the design of it.

0:18:520:18:54

The bake, from the outside, looks absolutely right.

0:18:540:18:58

I'm curious to see how thick or thin those walls are

0:18:580:19:01

but it's not bad at all.

0:19:010:19:03

It looks as though you could've put

0:19:030:19:04

just a little bit more filling on the top

0:19:040:19:07

because we have here quite a gap at the top.

0:19:070:19:09

The pastry is lovely and crisp.

0:19:140:19:16

The filling tastes good too.

0:19:160:19:17

You've got sausage meat in there as well?

0:19:170:19:19

-Yes, yes.

-It's a good flavour.

0:19:190:19:21

The herbs really lighten it up

0:19:210:19:22

and, actually, the moisture coming from the apricots helps the pie.

0:19:220:19:26

-I think you've done well, Andrew.

-OK, thank you.

-Thank you.

0:19:260:19:28

And if I could just order a pork helicopter, that'd be great.

0:19:280:19:31

ANDREW CHUCKLES

0:19:310:19:33

I've not taken the curse of Star Baker

0:19:350:19:39

through to this week so far.

0:19:390:19:40

Great to get a good start.

0:19:400:19:42

That's lovely - but I suspect no-one's safe.

0:19:420:19:45

You've got to perform well in all three challenges, I think, this weekend.

0:19:450:19:48

It does sometimes dawn on me, like, I'm doing quite a lot.

0:19:480:19:51

It's difficult, cos it's...do I want to rein it all in?

0:19:510:19:55

Or do I try and go for it?

0:19:550:19:57

I do feel like I want to go for it, it's quarterfinals week.

0:19:570:19:59

I think mine was one of the weaker ones.

0:19:590:20:02

I'm going into the Technical a little bit...eh...

0:20:020:20:05

Do your best. Try and smash it, if you can.

0:20:050:20:07

If it's a souffle, then, yeah, I'm packing up, I am going home.

0:20:070:20:11

HE LAUGHS

0:20:110:20:12

Welcome back, ye olde bakers, to Tudor times

0:20:220:20:26

and your Technical Challenge this afternoon,

0:20:260:20:28

which has been set by Paul.

0:20:280:20:30

Sir Paul of Hollywood, any words of advice?

0:20:300:20:32

Follow the pattern carefully.

0:20:320:20:34

What can he be referring to?

0:20:340:20:36

Now, my liege, if you would like to go off.

0:20:360:20:38

Chase Mary around the maze, Paul.

0:20:380:20:42

Your Technical Challenge today is to make 12 jumbles.

0:20:420:20:47

You know, jumbles.

0:20:470:20:49

OK, these are the sort of thing that would grace any Tudor biscuit tin.

0:20:490:20:53

-Absolutely.

-If they had biscuit tins.

0:20:530:20:55

They'd like you to make six of each design.

0:20:550:20:58

You've got one-and-a-half hours on the clock.

0:20:580:21:00

-On your marks...

-Get set... Bake!

-Baketh.

0:21:000:21:02

What?

0:21:040:21:05

What the...?

0:21:050:21:07

I think maybe the jumbles that I know of

0:21:070:21:10

are a little bit different to this.

0:21:100:21:12

My heart sinks when they say it's a Paul Technical.

0:21:120:21:15

Paul, why did you choose jumbles?

0:21:160:21:18

What we're actually testing them on is a little bit of dexterity

0:21:180:21:21

with the biscuit mix itself.

0:21:210:21:23

We've got two biscuit shapes - we have the Celtic knot.

0:21:230:21:27

Two pieces, one makes the ring

0:21:270:21:29

and the other one makes the shape inside.

0:21:290:21:30

Then you have the knot ball.

0:21:300:21:33

This basically is a knot

0:21:330:21:34

and then one goes over the top and one goes underneath

0:21:340:21:38

and that creates this ball.

0:21:380:21:40

The bake times - now, they vary.

0:21:400:21:42

The ball is much, much denser.

0:21:420:21:44

If they think they can put the knot ball on

0:21:440:21:47

with the Celtic knot, they're going to be in trouble.

0:21:470:21:49

When does the sugar go on?

0:21:490:21:50

A little bit of a glaze with egg, little bit of sugar,

0:21:500:21:53

straight into the oven.

0:21:530:21:54

Now, we're using aniseed, we're using mace

0:21:540:21:56

and we're using caraway.

0:21:560:21:58

You can actually taste the spices in there

0:21:580:22:00

as it would've tasted years and years ago.

0:22:000:22:02

So they're, sort of, very crisp on the outside

0:22:020:22:05

yet in the middle, there's just a bit of softness.

0:22:050:22:07

Exactly like me, Mary -

0:22:070:22:09

hard on the outside, soft in the middle.

0:22:090:22:11

You're about right.

0:22:110:22:12

It's the quarterfinal, it doesn't tell you anything at all,

0:22:130:22:16

it just says, "Make a biscuit dough".

0:22:160:22:17

"Make ye biscuit dough".

0:22:170:22:21

Paul has supplied some of the Tudor ingredients

0:22:210:22:23

just as they would have been 500 years ago.

0:22:230:22:26

Oh, look at this thing!

0:22:260:22:27

HE LAUGHS

0:22:270:22:29

It says, "Caraway seeds, ground".

0:22:300:22:32

I'm going to take the Selasi approach.

0:22:360:22:38

SHE LAUGHS

0:22:420:22:44

That's about as fine as I'm going to get.

0:22:440:22:46

One teaspoon. So it asks for one teaspoon of ground aniseed

0:22:460:22:50

and one teaspoon of ground mace.

0:22:500:22:52

I am going for a modern method, purely for time's sake.

0:22:540:22:56

Cos I've spent 11 minutes grinding that caraway.

0:22:560:22:59

I think, in Tudor times, they wouldn't have had a mixer.

0:23:000:23:02

I don't know if it should be bready or biscuity.

0:23:040:23:07

Well, it's a biscuit, so it should be crisp, right?

0:23:070:23:10

I don't even know what the texture of the biscuit is supposed to be.

0:23:100:23:13

It's not going to be like a real short, crumbly mixture

0:23:130:23:16

because we've got to be able to shape it into knots.

0:23:160:23:21

That looks like biscuits.

0:23:210:23:22

"Use two-fifths of the dough to make six knot biscuit balls..."

0:23:220:23:26

"..and the remaining three-fifths to make the knots."

0:23:260:23:28

Has anyone got a calculator?

0:23:280:23:30

796, divided by five...

0:23:300:23:33

776.

0:23:330:23:35

775.

0:23:350:23:37

So that's my biscuit balls one.

0:23:390:23:40

Two-fifths of the dough to make six knot biscuit balls.

0:23:400:23:44

So I've just done it in that and now I have to put them back together.

0:23:440:23:47

Is this right?

0:23:470:23:49

I'm going to make sure the balls are exactly the same weight.

0:23:490:23:52

SHE MUTTERS TO HERSELF

0:23:520:23:54

I'm being very precise.

0:23:540:23:56

55.

0:23:560:23:57

That was painful, wasn't it?

0:23:570:23:59

I've got that left over.

0:23:590:24:01

I might just spread it between them.

0:24:010:24:03

I'll do the knot biscuit ball first

0:24:030:24:04

cos they're relatively straightforward.

0:24:040:24:06

HE GRUMBLES

0:24:060:24:08

Gives us the kind of shaping,

0:24:080:24:10

but the method of getting them to that shape is up to us.

0:24:100:24:13

Just going to roll them out so they're all the same length.

0:24:130:24:15

Just going off that diagram, working out my proportions.

0:24:150:24:18

So judging by the diagram,

0:24:190:24:20

I'm going to try and make it 22 times longer than it is thick

0:24:200:24:24

cos that's how long I reckon that is in that diagram.

0:24:240:24:27

"Tie the dough into the shape".

0:24:280:24:30

Paul's advice was check the pattern.

0:24:300:24:32

I'm just checking and double-checking.

0:24:320:24:36

What did he say? Something about take care about the shaping?

0:24:360:24:39

So you make it into a knot...

0:24:390:24:41

"Then join the two loose ends together".

0:24:410:24:44

OK.

0:24:440:24:45

Oh, it's going to look like that.

0:24:450:24:47

Oh, that's quite cute, isn't it?

0:24:470:24:49

That might be right, I don't know.

0:24:510:24:52

Just a little sneak peek at what people are doing.

0:24:520:24:55

No, that's too long - what have I done?

0:24:560:24:58

I think my calculation method might be a bit off

0:24:580:25:01

or maybe the diagram isn't the Holy Grail I thought it was.

0:25:010:25:06

It says one loose end under the knot and one over the knot.

0:25:060:25:11

-That would be the middle, right? That looks best...

-Yeah.

0:25:130:25:16

It probably symbolises Henry VIII's and Anne Boleyn's hand

0:25:160:25:20

meeting around the knot, ie, the tricky previous marriage...

0:25:200:25:24

-Yeah.

-..he had with Catherine of Aragon.

0:25:240:25:26

-Just a thought, Selasi.

-Yeah.

-Chew on that.

0:25:260:25:28

It's difficult cos I don't want to handle it too much.

0:25:310:25:33

Handle biscuit dough too much, it can go a little bit tough.

0:25:330:25:37

SHE EXHALES

0:25:370:25:38

This one's coming apart,

0:25:380:25:40

I'm going to have to do what I didn't want to do

0:25:400:25:42

and rework that one.

0:25:420:25:43

Just says, "To finish, caster sugar for sprinkling."

0:25:460:25:49

Unsure if that goes on before or after.

0:25:490:25:51

Sprinkle them with sugar at the end. And then present them up.

0:25:530:25:57

I may just sprinkle some sugar on after, yeah.

0:25:570:26:00

I don't know if that's right.

0:26:000:26:01

Sugar, of course, was the big Tudor "look at me"...

0:26:010:26:06

-MUFFLED:

-Probably had no teeth.

-MUFFLED:

-Yeah, absolutely.

0:26:060:26:08

"Would you like another jumble, dear?"

0:26:080:26:10

"No, thank you, I've got no teeth."

0:26:100:26:12

I haven't put sugar on them,

0:26:120:26:13

I'm going to put sugar on them when they come out.

0:26:130:26:15

I think I'll give them about 15 minutes.

0:26:190:26:22

I think they're going to take longer than I think.

0:26:220:26:24

I'm going to put both in the oven at the same time.

0:26:240:26:28

Shape the dough into this shape, yeah.

0:26:280:26:31

Right, so...I think...

0:26:310:26:34

In the middle and then they go to here.

0:26:360:26:39

I don't know whether you shape the Celtic knot all in one go,

0:26:390:26:44

or whether you do it in two bits.

0:26:440:26:47

Jane, you do know you're supposed to be doing those with dough?

0:26:470:26:51

I do not know how to do it.

0:26:510:26:55

That's not right.

0:27:070:27:09

Oh. Oh, we have something.

0:27:120:27:15

It looks like it, but it's just huge.

0:27:170:27:19

Oh, dear. This looks a mess.

0:27:190:27:23

SHE SIGHS

0:27:230:27:25

You want to get that gap in the middle, that tiny gap.

0:27:250:27:27

Oh, symbolising the dissolution of the monasteries, possibly.

0:27:270:27:31

-Really?

-Yeah, and the division between church and state

0:27:310:27:34

and the alienation that Henry felt.

0:27:340:27:36

I just want to try and make them look as though they've got gaps.

0:27:380:27:41

I think it's OK, actually.

0:27:450:27:46

They're quite big.

0:27:460:27:48

OK, bakers, half an hour until we rumble in the JUMBLE.

0:27:480:27:51

They need to go in, quickly.

0:27:530:27:55

These will take a good 15 minutes.

0:27:550:27:58

These bottom ones are just looking very pasty.

0:27:580:28:00

Going in, coming out.

0:28:020:28:04

Hope for the best.

0:28:100:28:11

I'm assuming they'll need to be baked for, like, a very long time.

0:28:110:28:15

I just realised something, cos that doesn't look right.

0:28:150:28:19

I was through the recipe and it says "knot ball"

0:28:190:28:22

so I think they should look like this.

0:28:220:28:25

So I need to crack on.

0:28:250:28:27

I think I'm going to give them a couple of minutes more.

0:28:290:28:31

And I've been told off for being pale previously, so...

0:28:310:28:34

Candice has gone back in the oven with hers.

0:28:370:28:40

They're still looking very pale

0:28:400:28:41

but...I don't know if I'm aiming for golden brown, or...

0:28:410:28:44

Don't know what I'm aiming for.

0:28:460:28:48

Hurry up and bake - literally, like, hurry up.

0:28:480:28:51

Wasted an hour moulding and shaping, it's not great.

0:28:510:28:54

They have not held their shape at all.

0:28:590:29:02

They're baking very slowly.

0:29:040:29:06

They're taking, like, 20, 25 minutes.

0:29:060:29:09

I thought it'd be 20 minutes, tops. They are taking long.

0:29:090:29:11

Probably should have put the sugar on, that would've helped colour it.

0:29:120:29:15

In fact, I might just...

0:29:150:29:16

This should've definitely been on ahead of time, but...

0:29:160:29:19

I'm going to put sugar on the other ones as well, actually,

0:29:190:29:21

cos I think that's going to give me more colour.

0:29:210:29:23

I'm going to sprinkle sugar cos they're not browning.

0:29:230:29:25

Approximate, but it'll do.

0:29:280:29:30

Oh...

0:29:300:29:31

I'm not sure whether this sugar is supposed to go on before or after.

0:29:310:29:35

Not really clear what you need to do with the sugar.

0:29:370:29:40

Bakers, you've got ten minutes left.

0:29:400:29:43

SHE CHUCKLES

0:29:430:29:44

Very tense ten minutes.

0:29:440:29:45

I think they're a better colour. I think it's a nice golden.

0:29:470:29:50

I'm turning the oven up just to get a bit more heat in there.

0:29:540:29:57

Just to sort of make sure it's cooked.

0:29:570:29:59

Take them out, take them out, take them out.

0:29:590:30:01

They're a bit on the pale side.

0:30:010:30:04

I don't know if they're done.

0:30:040:30:06

They've lost a lot of definition, which is a shame.

0:30:060:30:08

Candice has got hers so brown.

0:30:100:30:12

I don't know if she chucked her oven temperature up something.

0:30:120:30:15

They're just not brown, are they?

0:30:210:30:23

I hate Technicals.

0:30:250:30:26

Bakers, one minute on your jumbles, one minute on your jumbles.

0:30:270:30:30

Bakers, all's well that ends well.

0:30:420:30:44

If you'd like to bring your Tudor bakes up

0:30:440:30:46

and pop them behind the photo of yourself on the altar.

0:30:460:30:48

-Don't JUMBLE them up now.

-No.

0:30:480:30:50

Andrew, they're so tidy.

0:30:500:30:53

Paul and Mary will have no idea whose jumbles are whose.

0:30:580:31:01

Right, what we're looking for is

0:31:020:31:04

a beautiful, light, golden brown colour.

0:31:040:31:06

Crisp on the outside, soft in the middle,

0:31:060:31:09

and a good pattern.

0:31:090:31:10

The egg wash should have gone on before the bake with the sugar,

0:31:100:31:13

because that would have helped with the colour.

0:31:130:31:15

Let's start with this one.

0:31:150:31:16

There is not much definition in that shape.

0:31:160:31:18

-Pretty crisp, though, aren't they?

-Yeah, they are.

0:31:180:31:20

-The flavour is good.

-Isn't it?

0:31:240:31:26

Actually, the bake on both of them are all right, as well.

0:31:260:31:28

Moving on - the shapes on the Celtic knots are a bit unusual.

0:31:280:31:34

It isn't evenly formed, is it? But it's a lovely colour.

0:31:340:31:37

That one could have done with a longer bake

0:31:400:31:42

because this is a denser mix.

0:31:420:31:43

The bake is OK, but the bake on the double knot

0:31:450:31:48

is not good, needed longer.

0:31:480:31:49

The colour of this one's not bad at all.

0:31:510:31:52

The Celtics are pretty good.

0:31:520:31:54

Now, that's really clear, you get a space between each one.

0:31:540:31:58

Let's have a look at the double.

0:31:580:31:59

Yes, that's baked fine.

0:31:590:32:01

All the way through, and it's crisp.

0:32:010:32:03

-It's a good flavour.

-Sugar has been added either halfway through

0:32:070:32:10

or at the end.

0:32:100:32:12

The Celtic knots are a bit strange.

0:32:120:32:15

The shape of this is not good, see how it's broken up?

0:32:150:32:17

The whole piece has got to be the same thickness.

0:32:170:32:20

-Thin here and thick here.

-Yes.

0:32:200:32:23

Let's have a look at these.

0:32:230:32:24

Just about done.

0:32:240:32:26

There's not much definition there.

0:32:260:32:28

Good flavour coming through.

0:32:280:32:30

-Very nice.

-Moving on to the last one.

0:32:300:32:32

Now, these look quite pale.

0:32:320:32:33

TAPPING

0:32:330:32:35

Sugar's been added later

0:32:350:32:37

but the biggest problem is the Celtic knots.

0:32:370:32:39

When you look at the Celtic knots here,

0:32:390:32:42

they're all the same,

0:32:420:32:43

but you can see they are all too packed together.

0:32:430:32:45

You're losing the definition everywhere, which is a shame.

0:32:450:32:48

They need to be pulled out a little more

0:32:480:32:50

so you can see spaces between each twist.

0:32:500:32:53

The double knots aren't that bad, but I would expect to see

0:32:530:32:55

a little divot in the middle.

0:32:550:32:57

They are just about done.

0:32:570:32:58

Which quarterfinalist has mastered the Tudor Technical?

0:33:000:33:03

OK, in fifth place is this one.

0:33:030:33:06

-That's me.

-They were too close together,

0:33:060:33:08

you had lost the definition.

0:33:080:33:10

And in fourth place.

0:33:100:33:11

This one is not quite done.

0:33:110:33:14

Third place was this one. Colour was getting better.

0:33:140:33:16

And in second place is this one.

0:33:160:33:19

A nice shape, the definition wasn't quite there, but a good effort.

0:33:190:33:23

So, in first place is this one.

0:33:230:33:26

Well done, Candice.

0:33:260:33:27

Nice, bold shapes, big gaps in the middle

0:33:270:33:30

and actually, the colour was pretty good as well.

0:33:300:33:32

I'm really, really pleased with that today.

0:33:320:33:35

But I'll probably not make one again.

0:33:350:33:36

They look like something out of a Bond film,

0:33:360:33:38

or something you might pull out of your belt

0:33:380:33:40

and fling it across the room

0:33:400:33:42

and take someone's eye out with a jumble.

0:33:420:33:43

Second. Today has been a pleasant surprise, actually.

0:33:430:33:46

Maybe I'll get in touch with my Tudor roots.

0:33:460:33:48

At least I'm not last, so step by step, baby steps.

0:33:480:33:51

Baby Tudor steps.

0:33:530:33:54

A few weeks ago, fourth would have been like,

0:33:540:33:56

"Whoo, I got fourth!" But now it's like,

0:33:560:33:58

"OK, fourth, that's second to last."

0:33:580:34:00

First time bottom in the technical.

0:34:000:34:02

SHE EXHALES

0:34:020:34:03

Quarterfinals, and yet nothing is clear.

0:34:090:34:12

If anything, after the Signature and Technical,

0:34:120:34:14

things are even more muddied.

0:34:140:34:15

Candice and Jane have gone top to bottom respectively

0:34:150:34:18

over the two challenges.

0:34:180:34:20

Candice, she is very apt to do far too much.

0:34:200:34:23

Jane did a brilliant pie,

0:34:230:34:25

and then she went right down in the Technical.

0:34:250:34:28

Then you look at Benjamina and Selasi,

0:34:280:34:30

they're the ones for me, in some trouble.

0:34:300:34:32

You've got Andrew, he's been the most constant

0:34:320:34:34

over the two challenges,

0:34:340:34:35

and the other four, it could be any one of them, really.

0:34:350:34:38

In the Bake Off, you've got to be consistent.

0:34:380:34:40

What we don't want is to lose somebody

0:34:400:34:41

because they had a bad day at the office.

0:34:410:34:43

Which sometimes happens.

0:34:430:34:44

Morning, bakers. For today's Showstopper Challenge,

0:34:480:34:51

Paul and Mary would love you to make a marzipan centrepiece,

0:34:510:34:55

which the Tudors called a "marchpane",

0:34:550:34:58

and was the favourite of Tudor banquets

0:34:580:35:00

until Sir Walter Raleigh came along

0:35:000:35:02

and invented the cheesy tear-and-share.

0:35:020:35:04

Your marzipan must be made from scratch.

0:35:040:35:07

It should be 3-D and entirely edible.

0:35:070:35:11

-You've got...

-Three-and-a-half hours, my lovely bakers.

0:35:110:35:14

-So, on your marchpanes...

-Get set.

0:35:140:35:15

BOTH: Bake.

0:35:150:35:17

I'm nervous about this one. Time is ruthlessly against me.

0:35:180:35:22

These guys are really good so I need to, sort of, step up.

0:35:220:35:25

Haven't got the best feeling about it.

0:35:250:35:27

Could be my last bake.

0:35:270:35:28

Just a bit nervous, I think, this morning.

0:35:280:35:30

What we're asking the bakers to do is really go to town on marzipan.

0:35:300:35:34

I want to see detail. There is two different types of marzipan.

0:35:340:35:37

The marchpane in Tudor era was often baked,

0:35:370:35:39

so it was quite brittle, almost like a biscuit.

0:35:390:35:42

Later on an egg was added,

0:35:420:35:43

the marzipan we use nowadays, it's much softer.

0:35:430:35:45

They have got to make a marzipan so that it keeps its shape,

0:35:450:35:49

and make a spectacular centrepiece from it.

0:35:490:35:53

The Tudors loved their feasts.

0:35:530:35:55

The more elaborate, the better.

0:35:550:35:57

-MEL:

-Before the Bake Off,

0:35:570:35:59

to find the most elaborate marzipan centrepiece,

0:35:590:36:01

you had to gain access to the most exclusive address in Tudor England -

0:36:010:36:05

Hampton Court Palace.

0:36:050:36:08

By the time Queen Elizabeth I came to the throne in 1558,

0:36:080:36:11

sugar was the must-have status symbol.

0:36:110:36:14

It cost a fortune, and to show off their wealth,

0:36:140:36:17

Tudor aristocrats created what they called banquets,

0:36:170:36:21

a feast of only sugared delicacies.

0:36:210:36:24

You knew you had made it at court if you were invited to a banquet.

0:36:240:36:28

So it was the inner sanctum...

0:36:280:36:29

-Absolutely.

-..of the Royals?

0:36:290:36:31

All of the closest favourites of the king and queen

0:36:310:36:34

would be invited to dine at a banquet.

0:36:340:36:36

The peak of these exclusive gatherings was marchpane,

0:36:360:36:40

the original name for marzipan.

0:36:400:36:42

Formed into decorative plates or elaborate sculptures,

0:36:420:36:45

these enormously expensive desserts

0:36:450:36:47

became a firm favourite with Elizabeth I.

0:36:470:36:50

All of Elizabeth's suitors knew very well

0:36:500:36:53

that the way to her heart was through sugar.

0:36:530:36:55

They would craft amazing marchpanes for her.

0:36:550:36:59

They would let their imagination go wild,

0:36:590:37:01

they would make fantastical beasts, dragons, mermaids,

0:37:010:37:06

all kinds of creatures.

0:37:060:37:08

One of the grandest ever made came courtesy of Robert Dudley,

0:37:080:37:11

Earl of Leicester. Determined to win her heart,

0:37:110:37:13

he presented Elizabeth with a giant marchpane replica

0:37:130:37:17

of his own castle,

0:37:170:37:18

but Dudley's advances clearly weren't sweet enough,

0:37:180:37:21

as our Virgin Queen never married.

0:37:210:37:23

But who can win the hearts of Paul and Mary in the Tudor Showstopper

0:37:250:37:29

and book a place in the semifinal?

0:37:290:37:31

So, I'm just starting with my spiced apple cake.

0:37:310:37:33

For my marchpane, I'm attempting a Tudor garden

0:37:330:37:37

and, like, a little maze. "Maze."

0:37:370:37:39

As well as perfecting her spiced apple cake base,

0:37:390:37:42

Benjamina's place in the semifinal could rest on her

0:37:420:37:46

getting through her maze,

0:37:460:37:47

her green marzipan grass and tree fashioned from puffed rice,

0:37:470:37:50

ganache, and melted marshmallows.

0:37:500:37:52

You are having a maze,

0:37:540:37:55

and we will see how to get there if we look over the top.

0:37:550:37:58

Not a complicated maze.

0:37:580:38:00

-Oh.

-Is it just like a road?

0:38:000:38:03

-It's not complicated!

-Thank you.

0:38:030:38:05

I'm just grinding up some more nuts,

0:38:060:38:07

I don't want great lumps cos in a genoise,

0:38:070:38:09

they'll fall down to the bottom.

0:38:090:38:11

You want it to be as light as possible.

0:38:110:38:12

After a difficult Technical Challenge,

0:38:120:38:14

Jane is making a walnut genoise sponge

0:38:140:38:17

covered with an intricate marzipan design of swans and roses.

0:38:170:38:20

I have chosen a swan theme.

0:38:200:38:22

I am doing this design.

0:38:220:38:24

It's going to be fascinating. There's a lot of detail on that.

0:38:240:38:27

There's quite a lot of detail on that.

0:38:270:38:28

-It's going to be fiddly.

-Yeah.

0:38:280:38:30

So I've gone for slightly Tudor flavours.

0:38:300:38:32

Honey, currants, ginger, so a bit of spice and dried fruit,

0:38:320:38:36

not totally off-period.

0:38:360:38:37

Andrew's authentic Tudor flavours

0:38:370:38:40

will be guarded by marzipan Tudor knights on horseback,

0:38:400:38:43

complete with jousting poles.

0:38:430:38:45

This is going to be at the head of the table,

0:38:450:38:47

it's got to look bang-on.

0:38:470:38:48

Right, going in.

0:38:480:38:49

To give themselves as much time as possible to perfect

0:38:510:38:53

a spectacular display,

0:38:530:38:55

everyone's cakes need to begin baking as soon as possible.

0:38:550:38:59

But Selasi still needs to make one final ingredient.

0:38:590:39:02

I am making simnel cake, which is a fruitcake

0:39:020:39:06

with marzipan in the middle.

0:39:060:39:08

Selasi's cake of brandy-soaked fruit will be surrounded

0:39:080:39:12

by a fortress of marzipan walls.

0:39:120:39:15

His design should be a show-stopping Tudor history lesson.

0:39:150:39:18

The six eyes represent the six wives of Henry VIII.

0:39:180:39:21

-Very good.

-With the crowns there in the centre, I'm making a sword,

0:39:210:39:26

and then the sword will be sticking in the middle

0:39:260:39:28

which represents the Battle of Bosworth Fields.

0:39:280:39:30

-Wow.

-You have thought this a lot out, haven't you?

0:39:300:39:33

Now, are you putting a glaze on here, or...?

0:39:330:39:35

Yeah, I'm going to make a kirsch and icing sugar glaze.

0:39:350:39:38

You like a bit of alcohol in your things, don't you?

0:39:380:39:40

Um...I don't mind alcohol.

0:39:400:39:42

The main ingredients, for all forms of marzipan,

0:39:440:39:47

are ground almonds and sugar.

0:39:470:39:49

-A lot of sugar.

-Modern marzipan is even richer,

0:39:490:39:51

with more sugar and the addition of an egg.

0:39:510:39:54

I did try doing all this with marchpane,

0:39:540:39:56

but some of my stuff is quite intricate and it kept cracking.

0:39:560:40:00

That's the modern-day marzipan with eggs in it.

0:40:000:40:04

Selasi and Candice are the only bakers

0:40:040:40:06

using both modern and traditional marzipan.

0:40:060:40:09

I am making a peacock.

0:40:090:40:11

As soon as I heard about the Tudors, I thought, "Well, peacock",

0:40:110:40:15

and then I kind of thought about a current TV programme

0:40:150:40:18

I quite like at the moment.

0:40:180:40:19

-Does it have something to do with thrones?

-It might.

-And games?

0:40:190:40:22

Yes.

0:40:220:40:23

The body of Candice's peacock

0:40:230:40:25

will feature four multicoloured sponges

0:40:250:40:27

flavoured with orange,

0:40:270:40:28

with a hidden surprise in the centre,

0:40:280:40:30

and covered in marbled marzipan.

0:40:300:40:32

The peacock's head and neck will be made from puffed rice and chocolate,

0:40:320:40:35

and its tail will be made of three flavours of marchpane.

0:40:350:40:39

I've got a lemon one, and then a more traditional rose water,

0:40:390:40:41

and a mint one.

0:40:410:40:43

Have you had a little practice of this?

0:40:430:40:45

I've made a lot of peacocks, Mary.

0:40:450:40:46

Have you had a lot of banquets at home?

0:40:460:40:48

"What are we having her breakfast?" "We're having peacock again."

0:40:480:40:51

"What are we having for lunch?" "Peacock tail today."

0:40:510:40:53

Peacock sarnies.

0:40:530:40:55

-MEL:

-To be able to craft their Tudor marzipan,

0:40:550:40:58

consistency is crucial.

0:40:580:41:00

Too dry and it'll crack, too wet and it won't hold its shape.

0:41:000:41:03

The amount of liquid added can have a dramatic effect

0:41:030:41:06

on their finished Showstopper.

0:41:060:41:08

Six. Let's give it a bit more alcohol, seven.

0:41:090:41:12

I want to be able to roll it out and for it to cut

0:41:120:41:14

so it does need to be able to stick together.

0:41:140:41:16

Never really made a marchpane so I don't know.

0:41:160:41:18

I practised without knowing what they are looking for.

0:41:180:41:20

Just adding a tiny bit more water.

0:41:200:41:22

Marchpane can be a bit more crumbly than marzipan.

0:41:220:41:24

I'm quite happy with that, that'll do.

0:41:240:41:27

TIMER SOUNDS

0:41:270:41:29

That went quick.

0:41:290:41:30

If the bakers are happy with their sponges...

0:41:340:41:36

That looks done.

0:41:360:41:37

They're nice and light.

0:41:380:41:40

And green. And yellow.

0:41:400:41:44

..show-stopping marzipan construction can begin.

0:41:440:41:48

It is supposed to look like a hedge. I don't know, it looks like a snake.

0:41:480:41:52

Crackage.

0:41:520:41:53

I went and bought a toy horse then cast my own moulds from it.

0:41:570:42:01

Try and make sure you get it in to all the detail of the horse.

0:42:010:42:04

My nephew, when he saw me doing this,

0:42:090:42:12

"Can I play with the Play-Doh?"

0:42:120:42:14

Pretty happy with how it looks at the moment.

0:42:140:42:16

I'm making weapons.

0:42:160:42:18

Home-made template, it is made from a plastic chopping board.

0:42:180:42:22

It's a bit drier, compared to the marzipan.

0:42:220:42:24

And it's cracking.

0:42:240:42:25

-Looks like a hedge, doesn't it?

-Yeah, looks great.

0:42:270:42:30

If Anne of Cleves was running down this bit here,

0:42:300:42:32

she'd suddenly find herself out in the open again.

0:42:320:42:35

-THEY LAUGH

-I'm sorry to say,

0:42:350:42:37

it's the easiest maze I've ever seen.

0:42:370:42:39

-But don't let that put you off.

-Exactly.

0:42:390:42:41

Time to see how the horses have come out.

0:42:420:42:44

Pretty pleased with that. Right, now we're going to grill them.

0:42:460:42:49

In Tudor times, marchpane would be baked in an oven until it was firm.

0:42:490:42:53

150, very low heat.

0:42:530:42:55

I'm baking it cos it needs to be strong.

0:42:550:42:57

But while eggless marchpane risks becoming too brittle in the heat...

0:42:570:43:00

Have to really keep an eye on this.

0:43:000:43:03

..softer modern marzipan can begin to melt and expand.

0:43:030:43:07

I don't want to leave it under there too long

0:43:070:43:09

cos they really go out of shape once they're grilled.

0:43:090:43:12

You only need about ten minutes.

0:43:130:43:15

A fraction too long in the heat

0:43:150:43:16

and all the careful shaping and sculpting could be ruined.

0:43:160:43:19

I think this is the most intense grilling I've ever done.

0:43:250:43:28

Oh, I just lost the tip.

0:43:360:43:38

Grilled marzipan goes so out of shape.

0:43:430:43:45

Closed up a bit, which is a shame.

0:43:480:43:51

It's soft - better let that firm up.

0:43:510:43:54

I broke it. I'm making another crown.

0:43:550:43:58

Bakers, hate to be a march-pain in the backside,

0:44:000:44:02

but you've only got one hour.

0:44:020:44:03

I have got a lot to do.

0:44:030:44:05

Just leave that to cool.

0:44:080:44:09

This is a surprise.

0:44:130:44:14

Inside, I'm going to fill with blueberries.

0:44:140:44:16

Andrew, is that going spare?

0:44:190:44:20

That is going spare, there's quite a lot of excess.

0:44:200:44:23

That's great. In my world, I don't call it excess -

0:44:230:44:25

I call it breakfast.

0:44:250:44:26

That looks a bit hard, that marzipan.

0:44:300:44:31

Oh, no, that's wood. I do apologise.

0:44:310:44:33

It's supposed to sit on top.

0:44:350:44:36

People don't know this about me,

0:44:370:44:39

but I am Britain's third-best peacock impersonator.

0:44:390:44:41

I see. OK.

0:44:410:44:42

SUE IMPERSONATES A PEACOCK

0:44:420:44:44

That's a very good peacock.

0:44:440:44:46

It's going to be covered in the maze,

0:44:480:44:51

so you're not going to see these cracks.

0:44:510:44:53

Not great for time, quite behind where I'd like to be.

0:44:540:44:57

Yeah, my marchpane centrepiece is going to be so bling.

0:44:590:45:02

Sorry, that's ruined.

0:45:130:45:14

I've got some spare.

0:45:140:45:16

Peacocks were a thing in Tudor times,

0:45:220:45:24

so I'm bang-on the Tudor trend, there.

0:45:240:45:27

Whoa! What was that?

0:45:280:45:30

Just putting these little filler bits in just to try and tidy it up

0:45:300:45:33

slightly because it's a bit messy.

0:45:330:45:35

I don't think Mary is going to want to see any cracks.

0:45:350:45:37

Making up my mix to make my head.

0:45:370:45:40

It's coming together. It is.

0:45:430:45:46

Now, tree. Marshmallows, melt faster.

0:45:500:45:54

Painful amount to do.

0:45:540:45:57

I'm so glad I've got time to go nuts with the decorating.

0:45:570:46:01

Right...

0:46:020:46:04

I need to make a caramel.

0:46:090:46:10

Get my caramel jousting thing done.

0:46:120:46:14

This is going to be the trunk of the tree.

0:46:140:46:16

It has fallen sometimes at home. It sets really firm.

0:46:160:46:20

The caramel's crystallising. So annoying.

0:46:210:46:24

I just don't like this grilled stuff.

0:46:290:46:32

Hey-ho.

0:46:320:46:33

That's really annoying me now.

0:46:330:46:35

I'm already on my second one.

0:46:350:46:37

Hi, Mel. Exceedingly frustrating, this.

0:46:370:46:39

OK, do it again, love. Do it again.

0:46:390:46:41

Run, run, run.

0:46:420:46:44

Please, this time, really need this to work.

0:46:440:46:47

Bakers, I don't want to cause you march-pain,

0:46:490:46:53

but you have got 15 minutes left.

0:46:530:46:56

I'm just going to put some roses on,

0:46:560:46:57

and then it's a matter of tarting it up.

0:46:570:47:00

Don't tell me it's stuck.

0:47:060:47:07

Good control, there we go, there she blows.

0:47:070:47:10

Well done, my love.

0:47:100:47:11

Going to blowtorch it. Haven't got time to grill it.

0:47:140:47:18

A little bit burnt - that can be hidden.

0:47:250:47:28

Come on, this is my last chance to get it right.

0:47:290:47:31

It can be a bit tight but it's got to go in the middle.

0:47:390:47:42

Let's hope this stands.

0:47:420:47:44

We're so nearly there with the caramel.

0:47:510:47:53

Just got, like, two minutes.

0:47:530:47:54

Come on, dry. They don't look great.

0:47:580:48:01

I need to just press on, press on, press on.

0:48:010:48:03

Can't do it without roses.

0:48:110:48:12

So just going to go for it, really.

0:48:120:48:14

HE SIGHS

0:48:140:48:16

OK, bakers, time is up.

0:48:240:48:25

If you'd like to move your magnificent marzipan centrepieces

0:48:270:48:30

to the end of your benches.

0:48:300:48:32

-Love that stand. MEL:

-Well done, Jane.

0:48:470:48:50

-MARY:

-Jane, looking at it from the top, it looks very Tudor.

0:48:500:48:54

I love your swans, the whole decoration is very good.

0:48:540:48:57

I think it looks very neat.

0:48:570:48:59

I think you've lost your way slightly on these pieces here.

0:48:590:49:02

-I found, when I grilled them, they really melted.

-Yeah.

0:49:020:49:05

-MEL:

-Going to be delicious.

0:49:050:49:07

That held together well, good bit of marzipan all the way down,

0:49:090:49:12

sponge looks good.

0:49:120:49:14

Wow.

0:49:220:49:24

The sponge is so delicate.

0:49:240:49:25

You chose quite a difficult sponge, and adding ground nuts,

0:49:250:49:28

it could easily lose its volume, and it's kept its volume.

0:49:280:49:31

-It's very good.

-With the marzipan as well, it tastes amazing.

0:49:310:49:35

-Oh, thank you!

-I really like it.

0:49:350:49:37

Even with the weight of the marzipan,

0:49:370:49:39

the weight of the decoration on it as well,

0:49:390:49:40

-it's kept its shape.

-Very nice.

-Well done.

0:49:400:49:42

-Thank you. Thank you very much.

-MEL:

-Well done, Jane.

0:49:420:49:45

The idea is good.

0:49:590:50:01

Jousting pole.

0:50:010:50:02

Really, that should have gone on the hand, on the edge.

0:50:020:50:05

I like the horses, I think the horses are good.

0:50:050:50:07

It's a little bit on the clumsy side.

0:50:070:50:09

Round the back here, the marzipan is beginning to drop,

0:50:090:50:13

and it's not quite finished at the bottom.

0:50:130:50:16

What you don't want is just a whole load of currants

0:50:200:50:22

sitting at the bottom - I don't like that,

0:50:220:50:24

but the sponge is well cooked.

0:50:240:50:26

The honey comes through very strongly,

0:50:310:50:33

more than the ginger.

0:50:330:50:34

It's a very good sponge

0:50:340:50:35

and the marzipan is a good flavour.

0:50:350:50:37

It's a shame all the currants fell down to the bottom.

0:50:370:50:40

The texture of your marzipan is good, though.

0:50:400:50:42

It's got a good flavour.

0:50:420:50:44

You promised us we were getting a maze, we've got a maze.

0:50:520:50:55

It's quite simplistic.

0:50:550:50:57

What you could have done was make sure that the maze was thinner.

0:50:570:51:00

-It's a bit thick.

-Yeah, it puffed up when it baked.

0:51:000:51:03

You'd have to be very thin to get through that maze.

0:51:030:51:05

Absolutely. Right...

0:51:050:51:06

The marzipan tastes nice.

0:51:190:51:21

It could've done with being bonded to the top of it.

0:51:210:51:24

It should really hold together as we cut through it.

0:51:240:51:26

Your marzipan that you've actually coated the cake with is very good.

0:51:260:51:30

-It's very thin.

-The cake feels quite doughy.

0:51:300:51:33

It is difficult to make an apple cake that isn't heavy,

0:51:330:51:37

because you've got quite a high proportion of apple in here,

0:51:370:51:40

-therefore it does make it rather close-textured.

-Thank you.

0:51:400:51:43

Wow.

0:51:590:52:00

Incredible work and to incorporate so much marzipan.

0:52:000:52:04

I just hope it tastes good.

0:52:040:52:05

Aw! Proper surprise!

0:52:110:52:14

Proper Tudor surprise.

0:52:140:52:16

Full of blueberries.

0:52:160:52:17

The taste of the orange sponge is very good.

0:52:220:52:24

-Thank you.

-You've really cracked it,

0:52:240:52:27

we've got even amount of sponges all the way up.

0:52:270:52:30

They're all peacock colours.

0:52:300:52:31

I want to try the tails.

0:52:310:52:33

That's the lemon. I take it this is mint.

0:52:330:52:36

Got the lemon.

0:52:360:52:38

I've got the mint as well.

0:52:380:52:40

As a challenge, you've ticked all the boxes and then some.

0:52:400:52:43

Exceptional.

0:52:430:52:44

I quite like the idea of the crown,

0:53:000:53:01

I think you could have done more with the inside,

0:53:010:53:03

cos that's the focus bit - when you get closer to the cake,

0:53:030:53:06

that's what you look at and it looks a bit of a mess.

0:53:060:53:08

It looks a little bit crumbly and hasn't got quite enough colour.

0:53:080:53:12

Let's have a look. Take that side off...

0:53:120:53:15

The cake, it could do with just a little longer baking

0:53:210:53:25

and a little lower temperature in the oven,

0:53:250:53:27

and just as I expected, the marzipan in the middle melts.

0:53:270:53:31

It's a beautiful flavour.

0:53:310:53:32

This is the other marzipan that you have...

0:53:320:53:34

-Which is baked, yeah.

-Which is baked.

0:53:340:53:36

-MEL:

-Oh, nice.

0:53:360:53:38

-MARY:

-Lovely. More like a biscuit.

0:53:420:53:44

I think it is a good crown,

0:53:440:53:45

-I just think the inside is a bit messy.

-Thank you.

0:53:450:53:48

The person we thought was far ahead at the start of this challenge,

0:53:590:54:02

Andrew, you were a little underwhelmed by the finish,

0:54:020:54:04

weren't you, Mary?

0:54:040:54:05

He came in with flying colours,

0:54:050:54:07

but he's gone back with this cake here.

0:54:070:54:10

Who do you think has done really well?

0:54:100:54:11

I thought that this wonderful peacock,

0:54:110:54:14

the detail, showed great skill.

0:54:140:54:16

There's one person that has stepped up again, and that's Jane.

0:54:160:54:19

The flavour of the genoise and the coffee inside there,

0:54:190:54:22

blended with the marzipan, was delicious.

0:54:220:54:25

Coming into the last challenge, though,

0:54:250:54:27

Benjamina and Selasi were almost neck and neck,

0:54:270:54:29

and really, I have seen better from both of them.

0:54:290:54:32

Do you still think it is between Benjamina and Selasi

0:54:320:54:34

-as to who will leave this week?

-Absolutely.

0:54:340:54:36

Do you know who it's going to be between the two of them?

0:54:360:54:39

Yeah, I think so.

0:54:390:54:40

Bakers, I get the fun job today.

0:54:540:54:57

I get to announce who has won the accolade of Star Baker.

0:54:570:55:02

It takes an awful lot of gumption to go TU-DOR top of the class.

0:55:020:55:06

Today's Star Baker is someone who put on a wonderful display,

0:55:060:55:10

so give a big...

0:55:100:55:11

SUE IMMITATES A PEACOCK

0:55:110:55:13

..for Candice! Well done.

0:55:130:55:15

I genuinely wish that I could sneak all five of you

0:55:180:55:22

into next week's semifinal.

0:55:220:55:24

You know that we can't, somebody has to leave today,

0:55:240:55:27

and I'm very, very sad to say that the person leaving is...

0:55:270:55:31

..Benjamina. I'm so sorry to see you go.

0:55:430:55:46

We'll really miss you, darling.

0:55:460:55:47

It's been a sheer joy having you.

0:55:470:55:50

-Has it?

-Well done, Andrew.

0:55:500:55:52

-Unlucky, Benjamina.

-Thank you, Paul.

-Unlucky, my dear.

0:55:520:55:55

I know, it was...

0:55:550:55:57

Benjamina just said to me now, "It wasn't my week."

0:55:580:56:02

I said, "No, it wasn't",

0:56:020:56:03

but you can't afford to slip up on Bake Off.

0:56:030:56:05

We've loved having you. Wish we could take you.

0:56:050:56:08

SHE SNIFFS

0:56:080:56:10

I knew it, but, yeah.

0:56:120:56:13

I did not expect it to be you, I really didn't.

0:56:140:56:18

Quarterfinalist, I think, once it sinks in,

0:56:180:56:22

it will actually...

0:56:220:56:23

I've done something really, really cool.

0:56:230:56:25

To get this far in itself is an achievement, so I'm really proud.

0:56:250:56:29

Go for it.

0:56:310:56:33

I'm going to keep on baking.

0:56:330:56:34

No marzipan, no Tudor ever in my life, oh, my gosh.

0:56:340:56:37

But it's so much fun being in there,

0:56:370:56:39

and it's so much fun baking with everyone.

0:56:390:56:41

So I think that the part I'm going to miss the most.

0:56:410:56:44

It's been really special.

0:56:440:56:46

It's a shame to see her go.

0:56:490:56:50

She's a proper sister to me, actually.

0:56:500:56:52

She's probably the only one that thinks I'm really funny.

0:56:520:56:54

Everyone else thinks I'm not funny at all, so, yeah,

0:56:540:56:57

it's good to have a friend like that!

0:56:570:56:59

I seriously thought I was going,

0:56:590:57:01

I seriously thought this morning on the drive in,

0:57:010:57:04

"That's my last bus ride to the tent."

0:57:040:57:08

I proved a lot with that peacock!

0:57:090:57:12

Who would have thought it?

0:57:120:57:13

Proved a lot with a peacock! But I really did.

0:57:130:57:16

Amazing! Semifinal. Yeah, crikey.

0:57:160:57:20

-Next time...

-Bake, bake, bake, bake, bake.

0:57:200:57:22

..it's the semifinal.

0:57:220:57:24

It's just so empty in here.

0:57:240:57:26

-I have to nail it.

-Four bakers...

0:57:260:57:29

I don't think I've been quite as nervous as this.

0:57:290:57:31

..three patisserie challenges...

0:57:310:57:32

You've got away with this.

0:57:320:57:33

..three chances.

0:57:330:57:35

This is manic, absolutely manic.

0:57:350:57:38

-Better stop cooking.

-Come on, sleepy.

0:57:380:57:40

But who will make it to the final...

0:57:400:57:42

Selasi, are you scared for the first time?

0:57:420:57:44

Yeah.

0:57:440:57:45

..of The Great British Bake Off?

0:57:450:57:47

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