0:00:04 > 0:00:0816 celebrities have been battling it out
0:00:08 > 0:00:11to win the coveted MasterChef crown.
0:00:11 > 0:00:15This competition has become everything to me.
0:00:16 > 0:00:19These celebrities have reached the top of their profession.
0:00:19 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:27No-one will want it more than me, that I can guarantee.
0:00:27 > 0:00:29I would love to be in the final,
0:00:29 > 0:00:32but I have no idea whether I'll make it.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:41 > 0:00:43DRAMATIC MUSIC
0:00:46 > 0:00:51It's semi-finals week, and for three more celebrities,
0:00:51 > 0:00:53their dream is now over.
0:00:53 > 0:00:57I needed to do a lot more today. It's my fault that I'm out.
0:00:57 > 0:01:00I'm really pleased with how far I've come!
0:01:00 > 0:01:04It's been very intense. But good.
0:01:04 > 0:01:07But for Phil, Kirsty,
0:01:07 > 0:01:10Nick, Danny and Linda,
0:01:10 > 0:01:13the battle continues.
0:01:13 > 0:01:15HE BELLOWS
0:01:20 > 0:01:23It's 9am...
0:01:24 > 0:01:28I seem to have been up all night putting together ingredients, dreaming about ingredients.
0:01:28 > 0:01:30I've stopped thinking about it
0:01:30 > 0:01:35because everyone else is thinking about it all the time, especially Kirsty!
0:01:37 > 0:01:42This is Richmond Retirement Village in Oxfordshire,
0:01:42 > 0:01:47home to a generation who excelled in good old-fashioned baking.
0:01:54 > 0:02:00We have a test for you today centred around sweetness and pastry work,
0:02:00 > 0:02:03a test right up my alley!
0:02:03 > 0:02:06Trust me, the critics here are harsh. Good luck.
0:02:06 > 0:02:09QUAINTLY JOLLY MUSIC
0:02:09 > 0:02:13Most of the residents learnt to bake in post-war Britain,
0:02:13 > 0:02:18when times were hard and everything was made at home from scratch.
0:02:18 > 0:02:20The celebrities will be recreating
0:02:20 > 0:02:25five of their most-loved home-baked treats.
0:02:26 > 0:02:29Kirsty has to make 76-year-old Gillian Swift's
0:02:29 > 0:02:32treasured ginger cake.
0:02:32 > 0:02:34The name of this cake
0:02:34 > 0:02:37is Eve's Ginger Cake.
0:02:37 > 0:02:41Eve was my mother,
0:02:41 > 0:02:43who sadly died
0:02:43 > 0:02:46when I was too young to remember her.
0:02:46 > 0:02:50It's a memory of my mother, really.
0:02:50 > 0:02:54It's very special to me.
0:02:58 > 0:03:01- Hello.- Hello. How do you do? - How do you do?
0:03:01 > 0:03:04- Do you still bake this?- I do. - That's a bit scary!
0:03:04 > 0:03:08What I like about this is that you've got the preserved ginger in.
0:03:08 > 0:03:10- I always add a bit more ginger. - I'll do that.
0:03:10 > 0:03:14- Try not to overcook it. - No, because it gets too dry.
0:03:14 > 0:03:17- You have to do it so I like it. - Absolutely.
0:03:17 > 0:03:19That's the most important thing.
0:03:19 > 0:03:23It must be 50-odd years
0:03:23 > 0:03:25that I've been cooking it.
0:03:25 > 0:03:30I think it's going to be a very discerning audience today.
0:03:32 > 0:03:36Nick has been given Betty Ackroyd's version of bakewell tart,
0:03:36 > 0:03:40made without the sponge on top.
0:03:40 > 0:03:43I would be about 22 when I first started doing them.
0:03:43 > 0:03:46I'm 82 now, so you can do your sums.
0:03:46 > 0:03:48The recipe came about that...
0:03:48 > 0:03:53..you could make a bakewell tart that was a little bit different.
0:03:53 > 0:03:56The tops are normally spongy,
0:03:56 > 0:04:01but there's nothing in this recipe to make a sponge.
0:04:01 > 0:04:05It doesn't rise. It lays flat on the top of the jam and sets.
0:04:05 > 0:04:10It's so easy, it's unbelievable. A child could do it.
0:04:10 > 0:04:13Where did it come from? Has it been passed down?
0:04:13 > 0:04:17Yes, passed down from my husband's grandma,
0:04:17 > 0:04:20- who used to work in Chatsworth House.- Oh, my God!
0:04:20 > 0:04:23- So it's a few generations. Deary me! - It's an oldie. Like me!
0:04:23 > 0:04:27- No pressure, then, Betty! - It's like me, it's old but good!
0:04:27 > 0:04:30Ah, the old ladies...!
0:04:30 > 0:04:32Thank you.
0:04:33 > 0:04:39Phil has to perfect 74-year-old Shirley Smith's French apple tart.
0:04:41 > 0:04:44When I first was married,
0:04:44 > 0:04:46on my first big dinner party,
0:04:46 > 0:04:49that was when I cooked the French apple tart.
0:04:49 > 0:04:52It went down so brilliantly,
0:04:52 > 0:04:56that I was requested I have it every time.
0:04:56 > 0:04:59So it's become quite a part of my life really!
0:05:00 > 0:05:03- How are you doing? - I'm doing well, darling.
0:05:03 > 0:05:08- You will enjoy this. - I hope so. Desserts are not my thing.
0:05:08 > 0:05:12As long as you stick to the rules, it should do it for you.
0:05:12 > 0:05:14I'll give it all the love and care.
0:05:14 > 0:05:19- I just hope it's good enough for you. - It'll taste lovely, I'm sure!
0:05:21 > 0:05:25Linda has been given 84-year-old Arthur Thompson's syrup tart
0:05:25 > 0:05:27with vanilla custard.
0:05:27 > 0:05:29It really was only when I retired
0:05:29 > 0:05:34that I became more interested in participating in the cooking process.
0:05:34 > 0:05:38My wife will do the main course and I will do dessert.
0:05:38 > 0:05:42- There we are. - That's the one you're doing.
0:05:42 > 0:05:45This cookery book, I gave it to her
0:05:45 > 0:05:47before we were married,
0:05:47 > 0:05:52and we were married in 1953, so it's been around for a long time.
0:05:52 > 0:05:54We still use it now and then.
0:05:55 > 0:05:58- All right, Arthur?- Good to see you. - And you.
0:05:58 > 0:06:01- Tell me about your tart, then. - It's just so easy.
0:06:01 > 0:06:05- It's not that easy.- It's dead easy! Absolutely dead easy!
0:06:05 > 0:06:09And the important thing is that other people like it, too.
0:06:09 > 0:06:11- I hope I do it justice. - I'm sure you will.
0:06:11 > 0:06:13I've never made these before,
0:06:13 > 0:06:17so I shall follow the ingredients and the method to the tee,
0:06:17 > 0:06:21and hopefully they'll come out as Arthur would like.
0:06:24 > 0:06:29Danny is making 64-year-old Rosamund Maurice's chocolate cake.
0:06:30 > 0:06:35When I was engaged, I realised I didn't know anything about cooking.
0:06:35 > 0:06:37There's the original one.
0:06:37 > 0:06:42I went to, erm, evening classes
0:06:42 > 0:06:45and, actually, this chocolate cake
0:06:45 > 0:06:49is the only thing of that cookery course
0:06:49 > 0:06:53that I have ever used.
0:06:53 > 0:06:57So, when was the last time you had your chocolate cake?
0:06:57 > 0:06:59- Oh, last weekend.- Last weekend.
0:06:59 > 0:07:02Is there any tips for me for presentation?
0:07:02 > 0:07:04I'm not the best decorator.
0:07:04 > 0:07:07- Derek's got a picture.- Whoa!
0:07:07 > 0:07:09- So, you want me to be creative? - You can do it how you like.
0:07:09 > 0:07:11I don't know how much time you've got.
0:07:11 > 0:07:14- I'll try my best.- Jolly good.
0:07:16 > 0:07:1820 minutes into baking
0:07:18 > 0:07:22and Kirsty's finishing the ginger cake mixture.
0:07:22 > 0:07:26It is like feeding the 5,000 with ginger cake.
0:07:26 > 0:07:30Next, she starts on the brandy-snap baskets to serve with it.
0:07:30 > 0:07:34I'm putting them as balls in the oven and they'll flatten out.
0:07:34 > 0:07:39I'll put them over the timbale and make it into a cup.
0:07:44 > 0:07:47The challenge of Nick's bakewell tart
0:07:47 > 0:07:50is to not overwork the pastry.
0:07:50 > 0:07:53It's not quite long enough.
0:07:53 > 0:07:56DRAMATIC FAST-PACED MUSIC
0:08:18 > 0:08:22Nick's pastry's not only split, but it's also overworked.
0:08:22 > 0:08:25You can see it's tough. It's shrunk inside the tart case.
0:08:25 > 0:08:29Regardless of what he does, that filling is going to be all over the place.
0:08:29 > 0:08:32- Do you know this side is split? - I saw that.
0:08:32 > 0:08:36When you put the filling in, it's all going to go through. What are you going to do?
0:08:36 > 0:08:41- I was going to knock out a bit of pastry and lay it in the side. - You're going to have to.
0:08:44 > 0:08:46Oh, man! This is horrible!
0:08:46 > 0:08:52I've done a little... Like when I was a kid, repairing my tyres, you know, on your BMX!
0:08:55 > 0:08:59They don't look very glamorous, do they?
0:09:00 > 0:09:02This is a meltdown.
0:09:06 > 0:09:10It's raining! It's raining!
0:09:10 > 0:09:13- Oh, man. I don't know what to do now. - What's happened?
0:09:15 > 0:09:20- You're not used to the feel, are you?- I've never made pastry before!
0:09:20 > 0:09:24I like to have a picture in my head of what's going on.
0:09:24 > 0:09:26Now, that is a tall order.
0:09:26 > 0:09:28Asking someone to do baking
0:09:28 > 0:09:33and they've never made pastry before is a tall order.
0:09:34 > 0:09:39Phil now has to cover his pastry with the stewed apple filling.
0:09:39 > 0:09:41- You're putting apples on top, aren't you?- Yes.
0:09:41 > 0:09:46I was going to fan round the outside and then see what space is...
0:09:46 > 0:09:48..space is left.
0:09:50 > 0:09:52Big fat fingers, fiddly job.
0:09:54 > 0:09:56The glaze is very important.
0:09:56 > 0:10:00It must be a really apricot-coloured glaze, quite thick.
0:10:00 > 0:10:03That presents it beautifully.
0:10:06 > 0:10:09Linda's working on her syrup tart,
0:10:09 > 0:10:13but there's a problem with the breadcrumb filling.
0:10:14 > 0:10:19I'm sorry. I'm sorry, that's wrong. That's got to be wrong.
0:10:19 > 0:10:22Linda, is that really the recipe?
0:10:22 > 0:10:25Yes, I did exactly 10 ounces of breadcrumbs.
0:10:25 > 0:10:2910 ounces is about... So half a pound. In the middle, between one and that, is eight.
0:10:29 > 0:10:33But I had to do 30, didn't I? That's per one tart.
0:10:33 > 0:10:37- So I roughly did - - Three-eighths are... 24.
0:10:37 > 0:10:40That's one-and-a-half.
0:10:40 > 0:10:44Show me where 30 is on there. I couldn't get it in there. I had to do it more.
0:10:45 > 0:10:48Is that 30 ounces?
0:10:48 > 0:10:52It's me, then. I put too many breadcrumbs in.
0:10:52 > 0:10:55I'll put some warm maple syrup on it now.
0:10:55 > 0:10:59That's not going to work, I can tell you that now.
0:10:59 > 0:11:01That is just dried breadcrumb.
0:11:01 > 0:11:05- I would redo the filling, but that's only me.- Really?- Yes.
0:11:09 > 0:11:12But instead of remaking her filling,
0:11:12 > 0:11:15Linda moves on to her creme Anglaise.
0:11:15 > 0:11:20- Will that not work? - Well, no. All you've got in there is cold milk and egg yolks.
0:11:20 > 0:11:24- Will that not heat up and make custard?- Not that I know of.
0:11:24 > 0:11:26I'll start again, then.
0:11:26 > 0:11:29I'm having a mare today!
0:11:30 > 0:11:33Danny has finished his chocolate cake mix.
0:11:33 > 0:11:36- Is that...? - That's for three cakes' worth.
0:11:36 > 0:11:38It looks a little thick.
0:11:40 > 0:11:43The whole of our family has eaten this cake
0:11:43 > 0:11:47for the last 40-something years,
0:11:47 > 0:11:50so, yes, I know what it should be like.
0:11:50 > 0:11:53..five, six...
0:11:53 > 0:11:56It's one of these recipes
0:11:56 > 0:12:00that is just infallible.
0:12:00 > 0:12:02I hope!
0:12:02 > 0:12:05That looks really wet now.
0:12:08 > 0:12:12I could be wrong, but I still think that mixture was too thick.
0:12:12 > 0:12:17And he doesn't seem to have any idea how he's going to present that cake.
0:12:22 > 0:12:27It's 3.30 and the residents are gathering for afternoon tea.
0:12:29 > 0:12:33I'm expecting a beautiful chocolate cake,
0:12:33 > 0:12:36nice and moist, with delicious icing.
0:12:36 > 0:12:38And pretty-looking.
0:12:40 > 0:12:46I'm expecting a wonderful tart that will take me to heaven!
0:12:47 > 0:12:50I can't see!
0:12:50 > 0:12:53I'm hoping it'll be delicious,
0:12:53 > 0:12:55because we're going to eat it, aren't we?
0:13:00 > 0:13:03While the ginger cake is still warm,
0:13:03 > 0:13:06Kirsty starts to carve it up.
0:13:06 > 0:13:08Why didn't you just cut them into squares?
0:13:08 > 0:13:10Because it didn't look perfect.
0:13:10 > 0:13:14- Does it look nice now?- It will, once it goes on the brandy snaps.
0:13:14 > 0:13:17She's got a beautiful-looking cake
0:13:17 > 0:13:22and I've just watched her destroy it and cut it into little doorstoppers.
0:13:22 > 0:13:25- You've got ten minutes, honey. - Ten minutes.
0:13:25 > 0:13:27I'm hoping it's going to be enough.
0:13:31 > 0:13:34SHE GROANS Come on!
0:13:34 > 0:13:35Yes!
0:13:39 > 0:13:43- Yes.- Four minutes, Kirsty! Come on! - Yes!
0:13:50 > 0:13:53I'm ready!
0:13:53 > 0:13:56Service, please!
0:14:01 > 0:14:03BACKGROUND CHATTER
0:14:03 > 0:14:05She's obviously a very good baker - Mrs Swift.
0:14:05 > 0:14:10It's a bit of a worry to see whether or not she thinks mine's OK. That's the test.
0:14:14 > 0:14:18What have they done to my cake?
0:14:19 > 0:14:22Kirsty has served Gillian's ginger cake
0:14:22 > 0:14:27with ginger Chantilly cream in brandy-snap baskets.
0:14:28 > 0:14:32It's quite difficult to eat this tidily!
0:14:36 > 0:14:39Mm, that's delicious!
0:14:42 > 0:14:46She's done my cake justice
0:14:46 > 0:14:51and I'm grateful for the idea of making it into a dessert.
0:14:51 > 0:14:53The sponge is a little dry.
0:14:53 > 0:14:56Put more cream on it!
0:14:56 > 0:15:00This is a dinner party dish and really rather special.
0:15:00 > 0:15:03But it's not as nice as hers!
0:15:08 > 0:15:11- Well? What did you think? - How did you find doing it?
0:15:11 > 0:15:14I enjoyed it. Did you like the taste?
0:15:14 > 0:15:16Yes. Yes. Yes.
0:15:16 > 0:15:19I make mine a bit more gingery.
0:15:19 > 0:15:23- Right, I doubled, as well... - Did you?!
0:15:23 > 0:15:27- Well, that proves I like ginger! - Yes, absolutely!
0:15:27 > 0:15:29Thank you very much for making my recipe.
0:15:29 > 0:15:31Thank you for sharing it with me.
0:15:31 > 0:15:34UPLIFTING MUSIC
0:15:38 > 0:15:43If a recipe's special to somebody, you want to do it justice. I pushed myself to get it right.
0:15:43 > 0:15:46I hope I've done enough.
0:15:48 > 0:15:51Ah! Ah! Ahh!
0:15:52 > 0:15:55- Nick, ten minutes to service. - Ten minutes for a miracle?
0:15:55 > 0:15:58You need a miracle today, don't you, son?
0:15:58 > 0:16:01I've got to cut all the bakewell tarts up
0:16:01 > 0:16:05and drop a little bit of coulis on them.
0:16:06 > 0:16:08There's nothing I can do about it,
0:16:08 > 0:16:14so I've just got to try and go out there and woo them ladies!
0:16:16 > 0:16:18It's on my sleeve!
0:16:19 > 0:16:22It's just a complete disaster!
0:16:28 > 0:16:30HE GRUNTS
0:16:30 > 0:16:33Just get them out now, please.
0:16:33 > 0:16:35Oh, dear!
0:16:38 > 0:16:42That's it, then. Service, guys, yes. Sorry about that.
0:16:54 > 0:16:57Nick has added a raspberry coulis and whipped cream
0:16:57 > 0:17:02to Betty's family version of bakewell tart.
0:17:03 > 0:17:07That looks every inch a slice of margherita pizza.
0:17:07 > 0:17:10That's a shame. That's all gone horribly wrong.
0:17:10 > 0:17:13Nick has had a bad day. A very bad day.
0:17:16 > 0:17:19It doesn't taste of anything in particular.
0:17:19 > 0:17:21I wouldn't know what it tasted of.
0:17:21 > 0:17:25Certainly not bakewell tart. Never in a million years!
0:17:25 > 0:17:28It's too thin. It doesn't feel right.
0:17:28 > 0:17:30I've never seen one made like that,
0:17:30 > 0:17:35but as it was presented, it was beautiful. Lovely.
0:17:35 > 0:17:39We've just demolished the lot, as you can see!
0:17:40 > 0:17:42Mm!
0:17:42 > 0:17:45- I think this is lovely.- Beautiful.
0:17:45 > 0:17:47It's got a lovely flavour.
0:17:47 > 0:17:50Mine would've had slightly more almond in it,
0:17:50 > 0:17:53but, no, it's good.
0:17:56 > 0:18:00- Hello, Betty!- Hello. - Are you all right?
0:18:00 > 0:18:03- You did a marvellous job. - Are you sure?
0:18:03 > 0:18:05I was really worried that I'd bodged it for you.
0:18:05 > 0:18:08No. They gave you a heck of a job to do.
0:18:08 > 0:18:12- But it was good.- I'm sure your recipe was a lot nicer than that.
0:18:12 > 0:18:16Ahh, well... You know, you're a charmer, aren't you?!
0:18:22 > 0:18:25I'm just really upset it didn't work.
0:18:25 > 0:18:27HE SIGHS
0:18:27 > 0:18:32I have to do a lot in the next challenge, otherwise I'm off.
0:18:33 > 0:18:37- Phil, you have 10 minutes. - I've just put my pies in the oven
0:18:37 > 0:18:39and I've got nothing else ready.
0:18:39 > 0:18:44I'd make some Chantilly cream and butterscotch sauce, but it ain't going to happen!
0:18:47 > 0:18:50Phil, we've got to get them up now, mate.
0:18:51 > 0:18:56The last thing to do is add a final coat of the apricot glaze.
0:18:56 > 0:19:01Phil, we're going to have to splash it on, mate, cut it and get it out, honestly.
0:19:03 > 0:19:05Gently, gently, gently!
0:19:17 > 0:19:20Service, please!
0:19:27 > 0:19:30Oh, my goodness me!
0:19:31 > 0:19:34Phil has made Shirley's French apple tart.
0:19:34 > 0:19:39with Chantilly cream and butterscotch sauce.
0:19:44 > 0:19:45Mm!
0:19:45 > 0:19:48Now, Phil has done very well,
0:19:48 > 0:19:53because this pastry tastes wonderful. Really, it does.
0:19:53 > 0:19:56But it hasn't got enough glaze.
0:19:56 > 0:19:59That really makes a difference.
0:19:59 > 0:20:02I don't mind, I don't care, it's wonderful.
0:20:02 > 0:20:08The apple slices on top are beautifully cooked. They tasted out of this world.
0:20:08 > 0:20:11I'd like some more of that!
0:20:14 > 0:20:15Ahh, Phil!
0:20:15 > 0:20:18That was just brilliant!
0:20:18 > 0:20:21- Thank you very much. - And another one.
0:20:21 > 0:20:27No, you did wonderfully well. If you've never cooked it before, I'm more than impressed.
0:20:27 > 0:20:32- Thank you. I really appreciate that. - You can do my cooking any time!
0:20:32 > 0:20:34JOLLY MUSIC
0:20:38 > 0:20:42I think, overall, for me, I did the recipe justice.
0:20:42 > 0:20:45It could've gone horribly wrong.
0:20:45 > 0:20:48- But I think she was genuinely happy. - Mm!
0:20:48 > 0:20:52If she's happy, I'm very happy.
0:20:55 > 0:20:58Linda is next,
0:20:58 > 0:21:01but she's still making her second batch of custard.
0:21:01 > 0:21:05I don't know why I'm being so stupid today.
0:21:06 > 0:21:09It's still too thin.
0:21:09 > 0:21:11Take it off.
0:21:11 > 0:21:13Take it off.
0:21:15 > 0:21:18Quick, quick, quick. It'll start to curdle.
0:21:18 > 0:21:23- No lumpy bits. That's curdled, almost overcooked.- OK.
0:21:27 > 0:21:29Oh, my God, it's heavy.
0:21:34 > 0:21:37Well, I just can't get anything right today.
0:21:37 > 0:21:41I don't think Arthur's going to be very happy with it.
0:21:43 > 0:21:47That is the densest treacle tart I've never seen in my life.
0:21:50 > 0:21:54- Keep going, keep going! - Oh, this one's much nicer!
0:21:54 > 0:21:58This one's not so dry. Can I swap? GREGG ROARS
0:22:01 > 0:22:03You haven't got rid of them all?
0:22:03 > 0:22:07- What?- You haven't replaced them all? - Yes!- Linda, come on!
0:22:10 > 0:22:14Yes, I've picked the best of a bad bunch.
0:22:15 > 0:22:18Service! Please.
0:22:19 > 0:22:22Total disaster.
0:22:27 > 0:22:30Linda has made Arthur's syrup tart
0:22:30 > 0:22:33served with creme Anglaise.
0:22:33 > 0:22:36- What's this? - Ooh, it's hard as a rock!
0:22:38 > 0:22:42Oh, my gosh, what is this? Strewth!
0:22:42 > 0:22:44CRUNCHING
0:22:44 > 0:22:48Oh, it is hard. Really hard!
0:22:48 > 0:22:54I think the proportion of syrup to breadcrumbs
0:22:54 > 0:22:57was probably not quite right.
0:22:57 > 0:23:00I'm a bit disappointed with the end result, yes.
0:23:00 > 0:23:05I think we've got some issues. We've got curdling custard...
0:23:05 > 0:23:07- ..and this... - LOUD TAPPING
0:23:07 > 0:23:09..is a little dry.
0:23:09 > 0:23:13It is a granola bar detached from its pastry case.
0:23:16 > 0:23:18- Hello!- ALL: Hello.
0:23:18 > 0:23:24- Have you all still got your teeth after that? - Well, now, you say it, too!
0:23:24 > 0:23:28- So sorry for ruining your recipe, Arthur.- No, no, no.
0:23:28 > 0:23:30It's a bit like a dried-up old biscuit.
0:23:30 > 0:23:36- We don't want to be so critical, but honestly... - I know, it's dreadful.
0:23:36 > 0:23:38This is the first disaster I've had.
0:23:38 > 0:23:42- I'll come and help you next time! - You should've been in there with me!
0:23:42 > 0:23:45- Next time, I will be.- OK. - Who knows?!
0:23:45 > 0:23:48- Thank you very much. God bless. - Thank you.
0:23:48 > 0:23:51MELANCHOLIC MUSIC
0:23:52 > 0:23:55SHE SIGHS
0:23:55 > 0:23:58I didn't cook to my full potential. I made stupid mistakes.
0:23:58 > 0:24:01I didn't read the recipe properly.
0:24:01 > 0:24:06Just silly mistakes that I shouldn't make, really.
0:24:09 > 0:24:12Ahh! Watch out.
0:24:13 > 0:24:15Right, they're done.
0:24:22 > 0:24:24They've fallen apart a little bit round the edge.
0:24:24 > 0:24:27Whoa! They're all crumbling, aren't they?
0:24:27 > 0:24:32Oh, look! Hold on! Look! That's perfect... Oh.
0:24:38 > 0:24:42What I'm going to do, I'm going to use it as glue.
0:24:43 > 0:24:46I'm going to fill in the cracks, cover it all up.
0:24:46 > 0:24:50Present it just like a really bad builder.
0:24:52 > 0:24:56- How are you going to cut that cake up?- I don't know yet.
0:25:03 > 0:25:06Danny, that's enough. Stop, stop.
0:25:07 > 0:25:10Yeah! Yeah, yeah, yeah!
0:25:10 > 0:25:15That one looks like a little face! I think I'm going mental!
0:25:15 > 0:25:20- Brilliant! Can we go? Can we go? - No, no! I can't have dirty plates.
0:25:20 > 0:25:22What about a bit of icing sugar?
0:25:22 > 0:25:26- What about getting it out before people start screaming? - Service! Thank you very much!
0:25:38 > 0:25:41Danny has made Rosamund's chocolate cake
0:25:41 > 0:25:44with a rich chocolate icing.
0:25:47 > 0:25:51I'm not supposed to eat chocolate cake, but it is nice, I must admit.
0:25:51 > 0:25:55The chocolate cake tasted very nice.
0:25:55 > 0:25:59The presentation was, er...
0:25:59 > 0:26:01..so-so.
0:26:03 > 0:26:06Something's gone... It's far too sweet.
0:26:06 > 0:26:11- It's too dry, isn't it? - What, the cake?- The cake is too dry.
0:26:11 > 0:26:16This is a recipe that I've given to scores of people
0:26:16 > 0:26:19and it's never come out like this.
0:26:19 > 0:26:21I'm very surprised
0:26:21 > 0:26:25because I knew it was something that could never go wrong!
0:26:26 > 0:26:30Hello. How are you? LAUGHTER
0:26:30 > 0:26:33- I know. I look more like a butcher. - You do!
0:26:33 > 0:26:36A lot of people in the room liked it,
0:26:36 > 0:26:40- but I was...- But you didn't.
0:26:40 > 0:26:43I was a bit disappointed.
0:26:43 > 0:26:46I did think it was a bit heavy, the mix.
0:26:46 > 0:26:49Well, it's normally fine. Did you weight it out correctly?
0:26:49 > 0:26:52D'you know what? I did!
0:26:52 > 0:26:54I tell you what,
0:26:54 > 0:26:58- I'll make you one! - LAUGHTER
0:26:58 > 0:27:00- Thank you very much for trying. - It was a pleasure.
0:27:00 > 0:27:06Even if you did prove to me that it's not infallible!
0:27:06 > 0:27:08MELANCHOLIC MUSIC
0:27:12 > 0:27:15I haven't made a great deal of cakes.
0:27:15 > 0:27:18I think it's a real art form.
0:27:19 > 0:27:22APPLAUSE
0:27:27 > 0:27:30On behalf of the residents here,
0:27:30 > 0:27:34your cooking efforts were superb.
0:27:34 > 0:27:37I wouldn't mind coming to a party where you were the cooks.
0:27:37 > 0:27:41- Well done, all of you. - CHEFS: Thank you.
0:27:48 > 0:27:52I did not expect our five to find this as tough as they did.
0:27:52 > 0:27:56I think today has proved just how difficult pastry is.
0:27:56 > 0:27:58Today, mistakes aplenty.
0:27:58 > 0:28:01Tomorrow, there can't be any mistakes
0:28:01 > 0:28:04if they want to stay in the competition.
0:28:18 > 0:28:23Next time, the competition reaches boiling point.
0:28:23 > 0:28:25Oww!
0:28:25 > 0:28:27Never, ever do that again.
0:28:27 > 0:28:30Last five minutes!
0:28:30 > 0:28:33- Don't panic.- How long have I got? - Now!- I'm going to die here!
0:28:33 > 0:28:36Tell me what time I put the trouts in!
0:28:36 > 0:28:41Only the three best cooks will survive.
0:28:41 > 0:28:43Carnage.
0:28:43 > 0:28:47Subtitles by Red Bee Media Ltd
0:28:47 > 0:28:51E-mail subtitling@bbc.co.uk