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