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?
0:00:24 > 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.
0:00:34 > 0:00:36Cooking doesn't get tougher than this.
0:00:41 > 0:00:43DRAMATIC MUSIC
0:00:43 > 0:00:47These five celebrities are the last cooks standing
0:00:47 > 0:00:51in the battle to become the next MasterChef Champion.
0:00:51 > 0:00:56But at the end of today, one of them will be going home.
0:00:56 > 0:00:58It's a bit cheesy, but I'm so happy to be here.
0:00:58 > 0:01:01It's been one of the most challenging things I've ever done.
0:01:01 > 0:01:05It's just a real emotional roller coaster.
0:01:05 > 0:01:08The final is a couple of challenges away,
0:01:08 > 0:01:11so when you get that close, you can sort of taste it.
0:01:11 > 0:01:13Some think the final's round the corner.
0:01:13 > 0:01:16As far as I'm concerned, it's a motorway, then a corner.
0:01:16 > 0:01:19I desperately want to be here at the end
0:01:19 > 0:01:22and hear John and Gregg call that name out.
0:01:22 > 0:01:27Today, they have to master the hardest skill of all - patisserie.
0:01:27 > 0:01:29Ah! Ah! Ahh!
0:01:29 > 0:01:32I'm having a mare today!
0:01:32 > 0:01:34I think I'm going mental.
0:01:40 > 0:01:43It's 9am...
0:01:43 > 0:01:48I seem to have been up all night putting together ingredients, dreaming about ingredients.
0:01:48 > 0:01:50I've stopped thinking about it
0:01:50 > 0:01:55because everyone else is thinking about it all the time, especially Kirsty!
0:01:57 > 0:02:01This is Richmond Retirement Village in Oxfordshire,
0:02:01 > 0:02:07home to a generation who excelled in good old-fashioned baking.
0:02:14 > 0:02:19We have a test for you today centred around sweetness and pastry work,
0:02:19 > 0:02:22a test right up my alley!
0:02:22 > 0:02:26Trust me, the critics here are harsh. Good luck.
0:02:26 > 0:02:29QUAINTLY JOLLY MUSIC
0:02:29 > 0:02:33Most of the residents learnt to bake in post-war Britain,
0:02:33 > 0:02:37when times were hard and everything was made at home from scratch.
0:02:37 > 0:02:40The celebrities will be recreating
0:02:40 > 0:02:44five of their most-loved home-baked treats.
0:02:46 > 0:02:49Kirsty has to make 76-year-old Gillian Swift's
0:02:49 > 0:02:52treasured ginger cake.
0:02:52 > 0:02:54The name of this cake
0:02:54 > 0:02:57is Eve's Ginger Cake.
0:02:57 > 0:03:00Eve was my mother,
0:03:00 > 0:03:03who sadly died
0:03:03 > 0:03:06when I was too young to remember her.
0:03:06 > 0:03:10It's a memory of my mother, really.
0:03:10 > 0:03:14It's very special to me.
0:03:18 > 0:03:21- Hello.- Hello. How do you do? - How do you do?
0:03:21 > 0:03:24- Do you still bake this?- I do. - That's a bit scary!
0:03:24 > 0:03:28What I like about this is that you've got the preserved ginger in.
0:03:28 > 0:03:30- I always add a bit more ginger. - I'll do that.
0:03:30 > 0:03:34- Try not to overcook it. - No, because it gets too dry.
0:03:34 > 0:03:37- You have to do it so I like it. - Absolutely.
0:03:37 > 0:03:39That's the most important thing.
0:03:39 > 0:03:43It must be 50-odd years
0:03:43 > 0:03:45that I've been cooking it.
0:03:45 > 0:03:48I think if it isn't quite right,
0:03:48 > 0:03:50I'll be able to tell.
0:03:51 > 0:03:56I think it's going to be a very discerning audience today.
0:03:58 > 0:04:02Nick has been given Betty Ackroyd's version of bakewell tart,
0:04:02 > 0:04:05made without the sponge on top.
0:04:05 > 0:04:09I would be about 22 when I first started doing them.
0:04:09 > 0:04:12I'm 82 now, so you can do your sums.
0:04:12 > 0:04:14The recipe came about that...
0:04:14 > 0:04:19you could make a bakewell tart that was a little bit different.
0:04:19 > 0:04:22The tops are normally spongy,
0:04:22 > 0:04:27but there's nothing in this recipe to make a sponge.
0:04:27 > 0:04:31It doesn't rise. It lays flat on the top of the jam and sets.
0:04:31 > 0:04:36It's so easy, it's unbelievable. A child could do it.
0:04:36 > 0:04:39Where did it come from? Has it been passed down?
0:04:39 > 0:04:43Yes, passed down from my husband's grandma,
0:04:43 > 0:04:46- who used to work in Chatsworth House.- Oh, my God!
0:04:46 > 0:04:49- So it's a few generations. Deary me! - It's an oldie. Like me!
0:04:49 > 0:04:53- No pressure, then, Betty! - It's like me, it's old but good!
0:04:53 > 0:04:56Ah, the old ladies...!
0:04:56 > 0:04:58Thank you.
0:04:59 > 0:05:05Phil has to perfect 74-year-old Shirley Smith's French apple tart.
0:05:07 > 0:05:10When I first was married,
0:05:10 > 0:05:15on my first big dinner party, that was when I cooked the French apple tart.
0:05:15 > 0:05:18It went down so brilliantly,
0:05:18 > 0:05:22that I was requested I have it every time.
0:05:22 > 0:05:25So it's become quite a part of my life really!
0:05:26 > 0:05:29- How are you doing? - I'm doing well, darling.
0:05:29 > 0:05:31- You will enjoy this.- I hope so.
0:05:31 > 0:05:35Desserts are not my thing. I'm not very good.
0:05:35 > 0:05:40Well, really, as long as you stick to the rules, it should do it for you.
0:05:40 > 0:05:42I'll give it all the love and care.
0:05:42 > 0:05:47- I just hope it's good enough for you. - It'll taste lovely, I'm sure!
0:05:48 > 0:05:53Linda has been given 84-year-old Arthur Thompson's syrup tart
0:05:53 > 0:05:55with vanilla custard.
0:05:55 > 0:05:57It really was only when I retired
0:05:57 > 0:06:02that I became more interested in participating in the cooking process.
0:06:02 > 0:06:06My wife will do the main course and I will do dessert.
0:06:06 > 0:06:09There we are. That's the one you're doing.
0:06:11 > 0:06:12This cookery book, I gave it to her
0:06:12 > 0:06:15before we were married,
0:06:15 > 0:06:19and we were married in 1953, so it's been around for a long time.
0:06:19 > 0:06:22We still use it now and then.
0:06:23 > 0:06:25- All right, Arthur?- Good to see you. - And you.
0:06:25 > 0:06:29- Tell me about your tart, then. - It's just so easy.
0:06:29 > 0:06:32- It's not that easy.- It's dead easy! Absolutely dead easy!
0:06:32 > 0:06:36And the important thing is that other people like it, too.
0:06:36 > 0:06:39- I hope I do it justice. - I'm sure you will.
0:06:39 > 0:06:41I've never made these before,
0:06:41 > 0:06:44but they look pretty straightforward,
0:06:44 > 0:06:48so I shall follow the ingredients and the method to the tee,
0:06:48 > 0:06:52and hopefully they'll come out as Arthur would like.
0:06:54 > 0:07:00Danny is making 64-year-old Rosamund Maurice's chocolate cake.
0:07:01 > 0:07:02When I was engaged,
0:07:02 > 0:07:05I realised I didn't know anything about cooking.
0:07:05 > 0:07:08There's the original one.
0:07:08 > 0:07:13I went to, erm, evening classes
0:07:13 > 0:07:16and, actually, this chocolate cake
0:07:16 > 0:07:20is the only thing of that cookery course
0:07:20 > 0:07:24that I have ever used.
0:07:24 > 0:07:28So, you must've made over 30 of these, 35?
0:07:28 > 0:07:30Oh, easily.
0:07:30 > 0:07:34So, when was the last time you had your chocolate cake?
0:07:34 > 0:07:37- Oh, last weekend.- Last weekend.
0:07:37 > 0:07:40One of our daughters, erm,
0:07:40 > 0:07:43- her youngest child has its birthday. - Lovely!
0:07:43 > 0:07:46We've done it for all our birthdays.
0:07:46 > 0:07:49Is there any tips for me for presentation?
0:07:49 > 0:07:51I'm not the best decorator.
0:07:51 > 0:07:56- Derek's got a picture. - I'd love to see a picture.
0:07:56 > 0:08:00- You can have any of these.- Wow! - Perhaps you can do a drum kit!- Yes!
0:08:00 > 0:08:02So, you want me to be creative?
0:08:02 > 0:08:05You can do it how you like.
0:08:05 > 0:08:07I don't know how much time you've got.
0:08:07 > 0:08:10- I'll try my best.- Jolly good.
0:08:11 > 0:08:1320 minutes into baking
0:08:13 > 0:08:18and Kirsty's finishing the ginger cake mixture.
0:08:18 > 0:08:21It is like feeding the 5,000 with ginger cake.
0:08:21 > 0:08:25Next, she starts on the brandy-snap baskets to serve with it.
0:08:25 > 0:08:29I'm putting them as balls in the oven and they'll flatten out.
0:08:29 > 0:08:35I'll put them over the timbale and make it into a cup.
0:08:38 > 0:08:43- IN GERMAN ACCENT: Why- von't- you- verk, - my friend?! Come on!
0:08:46 > 0:08:50I'm not sure that I've made enough, to be fair.
0:08:51 > 0:08:54The challenge of Nick's bakewell tart
0:08:54 > 0:08:56is to not overwork the pastry.
0:08:56 > 0:09:00It's not quite long enough.
0:09:00 > 0:09:03COMICAL FAST-PACED MUSIC
0:09:18 > 0:09:21TENSE MUSIC
0:09:24 > 0:09:28Nick's pastry's not only split, but it's also overworked.
0:09:28 > 0:09:31You can see it's tough. It's shrunk inside the tart case.
0:09:31 > 0:09:35Regardless of what he does, that filling is going to be all over the place.
0:09:35 > 0:09:38- Do you know this side is split? - I saw that.
0:09:38 > 0:09:42When you put the filling in, it's all going to go through. What are you going to do?
0:09:42 > 0:09:47- I was going to knock out a bit of pastry and lay it on the side. - You're going to have to.
0:09:49 > 0:09:52Oh, man! This is horrible!
0:09:52 > 0:09:58I've done a little... Like when I was a kid, repairing my tyres, you know, on your BMX!
0:10:01 > 0:10:04They don't look very glamorous, do they?
0:10:10 > 0:10:13This is a meltdown.
0:10:16 > 0:10:20It's raining! It's raining!
0:10:20 > 0:10:23- Oh, man. I don't know what to do now. - What's happened?
0:10:23 > 0:10:27I can only just wait and see.
0:10:32 > 0:10:36- You're not used to the feel, are you?- I've never made pastry before!
0:10:36 > 0:10:41It's difficult. I like to have a picture in my head of what's going on.
0:10:41 > 0:10:43Now, that is a tall order.
0:10:43 > 0:10:45Asking someone to do baking
0:10:45 > 0:10:50and they've never made pastry before is a tall order.
0:10:51 > 0:10:56Phil now has to cover his pastry with the stewed apple filling.
0:10:56 > 0:10:58- You're putting apples on top, aren't you?- Yes.
0:10:58 > 0:11:03I was going to fan round the outside and then see what space is...
0:11:03 > 0:11:05..space is left.
0:11:07 > 0:11:09Big fat fingers, fiddly job.
0:11:11 > 0:11:13The glaze is very important.
0:11:13 > 0:11:17It must be a really apricot-coloured glaze, quite thick.
0:11:17 > 0:11:20That presents it beautifully.
0:11:23 > 0:11:26Linda's working on her syrup tart,
0:11:26 > 0:11:30but there's a problem with the breadcrumb filling.
0:11:30 > 0:11:36I'm sorry. I'm sorry, that's wrong. That's got to be wrong.
0:11:36 > 0:11:39Linda, is that really the recipe?
0:11:39 > 0:11:42Yes, I did exactly 10 ounces of breadcrumbs.
0:11:42 > 0:11:4610 ounces is about... So half a pound. In the middle, between one and that, is eight.
0:11:46 > 0:11:50But I had to do 30, didn't I? That's per one tart.
0:11:50 > 0:11:54- So I roughly did - - Three-eighths are... 24.
0:11:54 > 0:11:56That's one-and-a-half.
0:11:56 > 0:12:01Show me where 30 is on there. I couldn't get it in there. I had to do it more.
0:12:02 > 0:12:05Is that 30 ounces?
0:12:05 > 0:12:09It's me, then. I put too many breadcrumbs in.
0:12:09 > 0:12:12I'll put some warm maple syrup on it now.
0:12:12 > 0:12:15That's not going to work, I can tell you that now.
0:12:15 > 0:12:18That is just dried breadcrumb.
0:12:18 > 0:12:22- I would redo the filling, but that's only me.- Really?- Yes.
0:12:26 > 0:12:29But instead of remaking her filling,
0:12:29 > 0:12:32Linda moves on to her creme Anglaise.
0:12:32 > 0:12:37- Will that not work? - Well, no. All you've got in there is cold milk and egg yolks.
0:12:37 > 0:12:41- Will that not heat up and make custard?- Not that I know of.
0:12:41 > 0:12:43I'll start again, then.
0:12:43 > 0:12:46I'm having a mare today!
0:12:47 > 0:12:50Danny has finished his chocolate cake mix.
0:12:50 > 0:12:53- Is that...? - That's for three cakes' worth.
0:12:53 > 0:12:55It looks a little thick.
0:12:57 > 0:13:00The whole of our family has eaten this cake
0:13:00 > 0:13:04for the last 40-something years,
0:13:04 > 0:13:07so, yes, I know what it should be like.
0:13:07 > 0:13:10..five, six...
0:13:10 > 0:13:13It's one of these recipes
0:13:13 > 0:13:17that is just infallible.
0:13:17 > 0:13:19I hope!
0:13:19 > 0:13:22That looks really wet now.
0:13:25 > 0:13:29I could be wrong, but I still think that mixture was too thick.
0:13:29 > 0:13:34And he doesn't seem to have any idea how he's going to present that cake.
0:13:38 > 0:13:43It's 3.30 and the residents are gathering for afternoon tea.
0:13:46 > 0:13:50I'm expecting a beautiful chocolate cake,
0:13:50 > 0:13:53nice and moist, with delicious icing.
0:13:53 > 0:13:55And pretty-looking.
0:13:56 > 0:14:03I'm expecting a wonderful tart that will take me to heaven!
0:14:04 > 0:14:07I can't see!
0:14:07 > 0:14:10I'm hoping it'll be delicious,
0:14:10 > 0:14:12because we're going to eat it, aren't we?
0:14:17 > 0:14:20While the ginger cake is still warm,
0:14:20 > 0:14:23Kirsty starts to carve it up.
0:14:23 > 0:14:25Why didn't you just cut them into squares?
0:14:25 > 0:14:27Because it didn't look perfect.
0:14:27 > 0:14:31- Does it look nice now?- It will, once it goes on the brandy snaps.
0:14:31 > 0:14:34She's got a beautiful-looking cake
0:14:34 > 0:14:39and I've just watched her destroy it and cut it into little doorstoppers.
0:14:39 > 0:14:42- You've got ten minutes, honey. - Ten minutes.
0:14:42 > 0:14:44I'm hoping it's going to be enough.
0:14:48 > 0:14:51SHE GROANS Come on!
0:14:51 > 0:14:52Yes!
0:14:56 > 0:15:00- Yes.- Four minutes, Kirsty! Come on! - Yes!
0:15:07 > 0:15:10I'm ready!
0:15:10 > 0:15:12Service, please!
0:15:18 > 0:15:20BACKGROUND CHATTER
0:15:20 > 0:15:22She's obviously a very good baker - Mrs Swift.
0:15:22 > 0:15:27It's a bit of a worry to see whether or not she thinks mine's OK. That's the test.
0:15:31 > 0:15:35What have they done to my cake?
0:15:36 > 0:15:39Kirsty has served Gillian's ginger cake
0:15:39 > 0:15:44with ginger Chantilly cream in brandy-snap baskets.
0:15:45 > 0:15:49It's quite difficult to eat this tidily!
0:15:53 > 0:15:56Mm, that's delicious!
0:15:59 > 0:16:03She's done my cake justice
0:16:03 > 0:16:08and I'm grateful for the idea of making it into a dessert.
0:16:08 > 0:16:10The sponge is a little dry.
0:16:10 > 0:16:13Put more cream on it!
0:16:13 > 0:16:16This is a dinner party dish and really rather special.
0:16:16 > 0:16:20But it's not as nice as hers!
0:16:25 > 0:16:28- Well? What did you think? - How did you find doing it?
0:16:28 > 0:16:30I enjoyed it. Did you like the taste?
0:16:30 > 0:16:33Yes. Yes. Yes.
0:16:33 > 0:16:36I make mine a bit more gingery.
0:16:36 > 0:16:40- Right, I doubled, as well... - Did you?!
0:16:40 > 0:16:43- Well, that proves I like ginger! - Yes, absolutely!
0:16:43 > 0:16:46Thank you very much for making my recipe.
0:16:46 > 0:16:48Thank you for sharing it with me.
0:16:55 > 0:17:00If a recipe's special to somebody, you want to do it justice. I pushed myself to get it right.
0:17:00 > 0:17:02I hope I've done enough.
0:17:05 > 0:17:08Ah! Ah! Ahh!
0:17:09 > 0:17:12- Nick, ten minutes to service. - Ten minutes for a miracle?
0:17:12 > 0:17:15You need a miracle today, don't you, son?
0:17:15 > 0:17:18I've got to cut all the bakewell tarts up
0:17:18 > 0:17:22and drop a little bit of coulis on them.
0:17:23 > 0:17:25There's nothing I can do about it,
0:17:25 > 0:17:31so I've just got to try and go out there and woo them ladies!
0:17:33 > 0:17:35It's on my sleeve!
0:17:36 > 0:17:39It's just a complete disaster!
0:17:45 > 0:17:47HE GRUNTS
0:17:47 > 0:17:50Just get them out now, please.
0:17:50 > 0:17:52Oh, dear!
0:17:55 > 0:17:58That's it, then. Service, guys, yes. Sorry about that.
0:18:07 > 0:18:10It's the worst day I've had since I started, which is annoying,
0:18:10 > 0:18:14because you're meant to get better and not worse, but...
0:18:21 > 0:18:25Nick has added a raspberry coulis and whipped cream
0:18:25 > 0:18:29to Betty's family version of bakewell tart.
0:18:30 > 0:18:34That looks every inch a slice of margherita pizza.
0:18:34 > 0:18:37That's a shame. That's all gone horribly wrong.
0:18:37 > 0:18:40Nick has had a bad day. A very bad day.
0:18:43 > 0:18:46It doesn't taste of anything in particular.
0:18:46 > 0:18:48I wouldn't know what it tasted of.
0:18:48 > 0:18:52Certainly not bakewell tart. Never in a million years!
0:18:52 > 0:18:55It's too thin. It doesn't feel right.
0:18:55 > 0:18:58I've never seen one made like that,
0:18:58 > 0:19:02but as it was presented, it was beautiful. Lovely.
0:19:02 > 0:19:06We've just demolished the lot, as you can see!
0:19:07 > 0:19:09Mm!
0:19:09 > 0:19:12- I think this is lovely.- Beautiful.
0:19:12 > 0:19:14It's got a lovely flavour.
0:19:14 > 0:19:17Mine would've had slightly more almond in it,
0:19:17 > 0:19:20but, no, it's good.
0:19:24 > 0:19:27- Hello, Betty!- Hello. - Are you all right?
0:19:27 > 0:19:30- You did a marvellous job. - Are you sure?
0:19:30 > 0:19:33I was really worried that I'd bodged it for you.
0:19:33 > 0:19:35No. They gave you a heck of a job to do,
0:19:35 > 0:19:38to make the jam and the coulis and everything.
0:19:38 > 0:19:42- But it was gorgeous.- I'm sure your recipe was a lot nicer than that.
0:19:42 > 0:19:46Ahh, well... You know, you're a charmer, aren't you?!
0:19:48 > 0:19:53- No, the finished job was good. - Thank you, darling. Thank you for being so polite!
0:19:59 > 0:20:01I'm just really upset it didn't work.
0:20:01 > 0:20:04HE SIGHS
0:20:04 > 0:20:07I have to do a lot in the next challenge, otherwise I'm off.
0:20:07 > 0:20:11I'd better get practising, hadn't I?
0:20:14 > 0:20:18- Phil, you have ten minutes. - I've just put my pies in the oven
0:20:18 > 0:20:20and I've got nothing else ready.
0:20:20 > 0:20:25I'd make some Chantilly cream and butterscotch sauce, but it ain't going to happen!
0:20:28 > 0:20:30Phil, we've got to get them up now, mate.
0:20:32 > 0:20:37The last thing to do is add a final coat of the apricot glaze.
0:20:37 > 0:20:41Phil, we're going to have to splash it on, mate, cut it and get it out.
0:20:43 > 0:20:45Gently, gentle, gently!
0:20:58 > 0:21:00Service, please!
0:21:06 > 0:21:08I hopes I haven't let her down.
0:21:08 > 0:21:12She seems an angel and, er...
0:21:12 > 0:21:15Yes. I've done my best.
0:21:15 > 0:21:18HE BANGS TABLE
0:21:21 > 0:21:23Oh, my goodness me!
0:21:25 > 0:21:28Phil has made Shirley's French apple tart
0:21:28 > 0:21:32with Chantilly cream and butterscotch sauce.
0:21:37 > 0:21:39Mm!
0:21:39 > 0:21:42Now, Phil has done very well,
0:21:42 > 0:21:47because this pastry tastes wonderful. Really, it does.
0:21:47 > 0:21:50But it hasn't got enough glaze.
0:21:50 > 0:21:53That really makes a difference.
0:21:53 > 0:21:56I don't mind, I don't care, it's wonderful.
0:21:56 > 0:22:00I lived in France for many years, so I know what a tarte aux pommes should taste like,
0:22:00 > 0:22:04and this one's one of the best I've tasted.
0:22:04 > 0:22:10The apple slices on top are beautifully cooked. They tasted out of this world.
0:22:10 > 0:22:13I'd like some more of that!
0:22:15 > 0:22:17Ahh, Phil!
0:22:17 > 0:22:20That was just brilliant!
0:22:20 > 0:22:23- Thank you very much. - And another one.
0:22:23 > 0:22:28No, you did wonderfully well. If you've never cooked it before, I'm more than impressed.
0:22:28 > 0:22:33- Thank you. I really appreciate that. - You can do my cooking any time!
0:22:33 > 0:22:35JOLLY MUSIC
0:22:40 > 0:22:44I think, overall, for me, I did the recipe justice.
0:22:44 > 0:22:47It could've gone horribly wrong.
0:22:47 > 0:22:50- But I think she was genuinely happy. - Mm!
0:22:50 > 0:22:53If she's happy, I'm very happy.
0:22:57 > 0:22:59Linda is next,
0:22:59 > 0:23:03but she's still making her second batch of custard.
0:23:03 > 0:23:06I don't know why I'm being so stupid today.
0:23:08 > 0:23:10It's still too thin.
0:23:10 > 0:23:13Take it off.
0:23:13 > 0:23:14Take it off.
0:23:17 > 0:23:20Quick, quick, quick. It'll start to curdle.
0:23:20 > 0:23:25- No lumpy bits. That's curdled, almost overcooked.- OK.
0:23:28 > 0:23:31Oh, my God, it's heavy.
0:23:36 > 0:23:39Well, I just can't get anything right today.
0:23:39 > 0:23:42I don't think Arthur's going to be very happy with it.
0:23:45 > 0:23:48That is the densest treacle tart I've ever seen in my life.
0:23:51 > 0:23:55- Keep going, keep going! - Oh, this one's much nicer!
0:23:55 > 0:23:59This one's not so dry. Can I swap? GREGG ROARS
0:24:02 > 0:24:04You haven't got rid of them all?
0:24:04 > 0:24:09- What?- You haven't replaced them all? - Yes!- Linda, come on!
0:24:11 > 0:24:16Yes, I've picked the best of a bad bunch.
0:24:17 > 0:24:20Service! Please.
0:24:21 > 0:24:23Total disaster.
0:24:33 > 0:24:36Linda has made Arthur's syrup tart
0:24:36 > 0:24:39served with creme Anglaise.
0:24:39 > 0:24:42- What's this? - Ooh, it's hard as a rock!
0:24:44 > 0:24:48Oh, my gosh, what is this? Strewth!
0:24:48 > 0:24:51CRUNCHING
0:24:51 > 0:24:54Oh, it is hard. Really hard!
0:24:54 > 0:25:00I think the proportion of syrup to breadcrumbs
0:25:00 > 0:25:03was probably not quite right.
0:25:03 > 0:25:07I'm a bit disappointed with the end result, yes.
0:25:07 > 0:25:11- Careful.- It is really difficult to go through.
0:25:11 > 0:25:14- And I'm pretty strong! - LAUGHTER
0:25:14 > 0:25:19I think we've got some issues. We've got curdling custard...
0:25:19 > 0:25:23- ..and this... - LOUD TAPPING
0:25:23 > 0:25:24..is a little dry.
0:25:24 > 0:25:29It is a granola bar detached from its pastry case.
0:25:32 > 0:25:34- Hello!- ALL: Hello.
0:25:34 > 0:25:40- Have you all still got your teeth after that? - Well, now, you say it, too!
0:25:40 > 0:25:44- So sorry for ruining your recipe, Arthur.- No, no, no.
0:25:44 > 0:25:46It's a bit like a dried-up old biscuit.
0:25:46 > 0:25:52- We don't want to be so critical, but honestly... - I know, it's dreadful.
0:25:52 > 0:25:54This is the first disaster I've had.
0:25:54 > 0:25:58- I'll come and help you next time! - You should've been in there with me!
0:25:58 > 0:26:01- Next time, I will be.- OK. - Who knows?!
0:26:01 > 0:26:05- Thank you very much. God bless. - Thank you.
0:26:05 > 0:26:07MELANCHOLIC MUSIC
0:26:08 > 0:26:11SHE SIGHS
0:26:11 > 0:26:14I didn't cook to my full potential. I made stupid mistakes.
0:26:14 > 0:26:18I didn't read the recipe properly.
0:26:18 > 0:26:22Just silly mistakes that I shouldn't make, really.
0:26:25 > 0:26:28Ahh! Watch out.
0:26:30 > 0:26:31Right, they're done.
0:26:38 > 0:26:41They've fallen apart a little bit round the edge.
0:26:41 > 0:26:43Whoa! They're all crumbling, aren't they?
0:26:43 > 0:26:48Oh, look! Hold on! Look! That's perfect... Oh.
0:26:54 > 0:26:58What I'm going to do, I'm going to use it as glue.
0:26:59 > 0:27:02I'm going to fill in the cracks, cover it all up.
0:27:02 > 0:27:06Present it just like a really bad builder.
0:27:08 > 0:27:12- How are you going to cut that cake up?- I don't know yet.
0:27:19 > 0:27:22Danny, that's enough. Stop, stop.
0:27:24 > 0:27:27Yeah! Yeah, yeah, yeah!
0:27:27 > 0:27:31That one looks like a little face! I think I'm going mental!
0:27:31 > 0:27:36- Brilliant! Can we go? Can we go? - No, no! I can't have dirty plates.
0:27:36 > 0:27:38What about a bit of icing sugar?
0:27:38 > 0:27:42- What about getting it out before people start screaming? - Service! Thank you very much!
0:27:45 > 0:27:47HE SIGHS
0:27:58 > 0:28:01Danny has made Rosamund's chocolate cake
0:28:01 > 0:28:04with a rich chocolate icing.
0:28:06 > 0:28:11I'm not supposed to eat chocolate cake, but it is nice, I must admit.
0:28:11 > 0:28:14The chocolate cake tasted very nice.
0:28:14 > 0:28:18The presentation was, er...
0:28:18 > 0:28:20..so-so.
0:28:23 > 0:28:26Something's gone... It's far too sweet.
0:28:26 > 0:28:31- It's too dry, isn't it? - What, the cake?- The cake is too dry.
0:28:31 > 0:28:36This is a recipe that I've given to scores of people
0:28:36 > 0:28:38and it's never come out like this.
0:28:38 > 0:28:45I'm very surprised because I knew it was something that could never go wrong!
0:28:46 > 0:28:49Hello. How are you? LAUGHTER
0:28:49 > 0:28:53- I know. I look more like a butcher. - You do!
0:28:53 > 0:28:56A lot of people in the room liked it,
0:28:56 > 0:28:59- but I was...- But you didn't.
0:28:59 > 0:29:03I was a bit disappointed.
0:29:03 > 0:29:06I did think it was a bit heavy, the mix.
0:29:06 > 0:29:09Well, it's normally fine. Did you weight it out correctly?
0:29:09 > 0:29:12Do you know what? I did!
0:29:12 > 0:29:14I tell you what,
0:29:14 > 0:29:17- I'll make you one! - LAUGHTER
0:29:17 > 0:29:20- Thank you very much for trying. - It was a pleasure.
0:29:20 > 0:29:26Even if you did prove to me that it's not infallible!
0:29:26 > 0:29:28MELANCHOLIC MUSIC
0:29:32 > 0:29:35I haven't made a great deal of cakes.
0:29:35 > 0:29:38I think it's a real art form.
0:29:39 > 0:29:42APPLAUSE
0:29:46 > 0:29:49On behalf of the residents here,
0:29:49 > 0:29:53your cooking efforts were superb.
0:29:53 > 0:29:57I wouldn't mind coming to a party where you were the cooks.
0:29:57 > 0:30:01- Well done, all of you. - ALL: Thank you.
0:30:08 > 0:30:12I did not expect our five to find this as tough as they did.
0:30:12 > 0:30:16I think today has proved just how difficult pastry is.
0:30:16 > 0:30:18Today, mistakes aplenty.
0:30:18 > 0:30:21Tomorrow, there can't be any mistakes
0:30:21 > 0:30:24if they want to stay in the competition.
0:30:29 > 0:30:31TENSE MUSIC
0:30:50 > 0:30:52Welcome back.
0:30:52 > 0:30:55We want one stunningly beautiful pudding
0:30:55 > 0:30:57that'll send me into raptures.
0:30:57 > 0:31:01Anything less and you're in danger of going home.
0:31:01 > 0:31:03One dish. One hour and 15 minutes.
0:31:03 > 0:31:06Let's cook.
0:31:09 > 0:31:11It's show time!
0:31:11 > 0:31:17Never can I remember so much resting on one dessert!
0:31:18 > 0:31:20NICK CHATTERS TO SELF
0:31:24 > 0:31:28Terrible day at the office yesterday. Hopefully, I can turn it around.
0:31:28 > 0:31:33I'm doing a sticky toffee pudding, vanilla ice cream, with a toffee sauce, as well.
0:31:33 > 0:31:38- Is that pushing yourself enough? - I'd like to think so. It's something I'd eat when I go out.
0:31:38 > 0:31:41- We'll see.- Good luck, Nick.
0:31:41 > 0:31:44Nick better get the vanilla ice cream right,
0:31:44 > 0:31:48because if not, it's a little bit safe.
0:31:48 > 0:31:50That's better.
0:31:56 > 0:31:59You seem very busy today, Linda.
0:31:59 > 0:32:04I am very busy today. I've got to prove myself after the last task.
0:32:04 > 0:32:10I'm doing a pear pudding, it's like a Yorkshire pudding batter,
0:32:10 > 0:32:13and a coffee and, erm, banana pie.
0:32:13 > 0:32:16- We've basically got two little tarts, haven't we?- Yes.
0:32:16 > 0:32:21I hope to do some custard, just to prove I can make custard.
0:32:21 > 0:32:25- Can you do enough to stay in the competition? - I hope so! I really hope so!
0:32:27 > 0:32:30Just 30 minutes to finish your dish.
0:32:34 > 0:32:37My dessert, it's something I ate a lot of as a young kid.
0:32:37 > 0:32:40I don't think anyone will know what it is.
0:32:40 > 0:32:44But, do you know what, it means an awful lot to me.
0:32:47 > 0:32:50- Junket is my main piece today. - I've no idea what it is.
0:32:50 > 0:32:54It's an old-fashioned set milk. Like a milk jelly.
0:32:54 > 0:32:58I'm going to use rhubarb on top, and attempt to make a biscuit, as well.
0:32:58 > 0:33:02- You're doing a great big custard? - Yes!
0:33:08 > 0:33:0920 minutes left.
0:33:18 > 0:33:20Danny, what are you going to cook for us?
0:33:20 > 0:33:23Er, it's an al... amalga...
0:33:23 > 0:33:25- Amalgamation.- Yes.
0:33:25 > 0:33:28..of St Emilion chocolate mousse into a tart.
0:33:28 > 0:33:31I'm going to make macaroons for the middle.
0:33:31 > 0:33:35This is a Danny invention? You can't get this recipe anywhere?
0:33:35 > 0:33:39I don't think so. But it's probably - in bits - it's out there.
0:33:39 > 0:33:43- You're still playing with this as you're serving it up.- No!
0:33:43 > 0:33:47- You're going on stage and you haven't written the song yet. - That frequently happens.
0:33:47 > 0:33:50It's called improvising, innit?
0:33:52 > 0:33:5611 minutes left. That's all you've got.
0:34:01 > 0:34:05I'm trying to create a plate of intense flavour
0:34:05 > 0:34:07and different sensations.
0:34:07 > 0:34:10I hope I can do it.
0:34:10 > 0:34:13The basic element of it is clementine cake.
0:34:13 > 0:34:17But the idea is, you get three different flavour sensations,
0:34:17 > 0:34:20so limoncello and passion fruit ice cream,
0:34:20 > 0:34:23orange sorbet with star anise with lime Chantilly.
0:34:23 > 0:34:27- Wow! - You have to up your game, don't you?
0:34:29 > 0:34:31Last five minutes.
0:34:31 > 0:34:33Last five minutes!
0:34:33 > 0:34:35DRAMATIC MUSIC
0:34:57 > 0:35:00That's it! Time's up.
0:35:00 > 0:35:03TENSE MUSIC
0:35:09 > 0:35:13Phil's dessert is a nutmeg junket
0:35:13 > 0:35:15with spiced rhubarb.
0:35:16 > 0:35:19Didn't you say you were doing a biscuit?
0:35:19 > 0:35:22I tasted it and I just went with my gut instinct
0:35:22 > 0:35:25and thought it would've confused it too much.
0:35:28 > 0:35:31It tastes great. It's milk with nutmeg.
0:35:31 > 0:35:36I like the slight sweetness but the sourness of the rhubarb. I think that's good.
0:35:39 > 0:35:44Never on MasterChef has anybody thought about doing junket. Good on you for doing it.
0:35:44 > 0:35:46It's a sweet-milk set custard,
0:35:46 > 0:35:49and I quite like that.
0:35:49 > 0:35:55I would've loved a biscuit, and I don't think they were bad, but that's your choice.
0:35:58 > 0:36:01Danny's invented a chocolate mousse and brandy macaroon tart
0:36:01 > 0:36:04with Chantilly cream.
0:36:07 > 0:36:09It's not that sweet at all,
0:36:09 > 0:36:12erm, and because of that, I really like it.
0:36:12 > 0:36:14I think it's also very well made.
0:36:18 > 0:36:22It's a nice chocolate cake. Even into the pastry, there's chocolate.
0:36:22 > 0:36:25Listen, I love it.
0:36:28 > 0:36:32Linda's dish is a coffee and banana pie
0:36:32 > 0:36:35and pear brioche pudding with custard.
0:36:35 > 0:36:39Whay! Lump-free custard, as you promised.
0:36:42 > 0:36:47I like that. It's spongy, pear juice, it tastes of cinnamon.
0:36:47 > 0:36:48It's good.
0:36:48 > 0:36:52Cream and banana and just a hint of toffee. That one needs more toffee.
0:36:52 > 0:36:57I feel you've given me two of your favourite cakes rather than a dessert.
0:36:59 > 0:37:03I think the banana and cream pie is a bit of a mistake.
0:37:03 > 0:37:09- The star of the show is definitely that little pear tart.- Undoubtedly.
0:37:09 > 0:37:13I know, but I had to show you that I could do custard and pastry.
0:37:13 > 0:37:16It doesn't all work together.
0:37:18 > 0:37:20Kirsty's clementine cake
0:37:20 > 0:37:23is served with passion fruit and limoncello ice cream,
0:37:23 > 0:37:26orange and star anise sorbet
0:37:26 > 0:37:29and lime Chantilly cream.
0:37:34 > 0:37:39I would not want to eat the cake with all those three little accompaniments in one mouthful.
0:37:39 > 0:37:43But I absolutely love your clementine cake,
0:37:43 > 0:37:46lovely ice cream, sweetness and sourness of the passion fruit.
0:37:46 > 0:37:49- I think it's very, very good indeed. - OK.
0:37:52 > 0:37:53Cor!
0:37:53 > 0:37:58- Really, really first-class work, Kirsty.- Thank you.
0:38:01 > 0:38:04Nick has made sticky toffee pudding
0:38:04 > 0:38:08with toffee sauce and vanilla ice cream.
0:38:12 > 0:38:16Super, super yum. Flavours, tastes, textures - good.
0:38:16 > 0:38:19I'd say job well done.
0:38:21 > 0:38:25The ice cream goes really well with that very, very rich, spicy sauce
0:38:25 > 0:38:28and your little light pudding.
0:38:28 > 0:38:30Last time we saw you, it was a disaster.
0:38:30 > 0:38:32- Is it enough to save you? - I don't know.
0:38:32 > 0:38:36Only you two gentlemen know that. I have no idea.
0:38:37 > 0:38:39You've all done pretty good work today.
0:38:39 > 0:38:41It's pretty close
0:38:41 > 0:38:44which, from a judging point of view, is hell.
0:38:44 > 0:38:47Thank you very much. Off you go.
0:39:02 > 0:39:04Cast your mind back
0:39:04 > 0:39:08to the start of the competition.
0:39:08 > 0:39:13The first few days we saw them, did we think they were ever going to be as good as this?
0:39:13 > 0:39:15You could see who messed up yesterday,
0:39:15 > 0:39:18but today they didn't.
0:39:19 > 0:39:22Kirsty was out to demonstrate a skill.
0:39:22 > 0:39:25I think it was a really clever presentation.
0:39:25 > 0:39:27It was well made. She worked very, very hard.
0:39:27 > 0:39:30- Is Kirsty in?- Kirsty stays.
0:39:31 > 0:39:33What's interesting about Danny still
0:39:33 > 0:39:37is that he continues to evolve the dish as he's cooking.
0:39:37 > 0:39:41He cooks like an artist, you know, like an artist works.
0:39:41 > 0:39:43So Danny's in.
0:39:44 > 0:39:48Anybody who comes on MasterChef and makes junket is a brave, brave person.
0:39:48 > 0:39:54Don't forget, Phil had never actually handled pastry before.
0:39:54 > 0:39:57The first time he'd ever done it was at that retirement village.
0:39:57 > 0:40:02- That guy's a good cook. - I'm happy for Phil to stay.
0:40:05 > 0:40:09That means the decision is now between Nick and Linda.
0:40:10 > 0:40:14For Nick, an absolute terrible bakewell tart
0:40:14 > 0:40:18and today, a decent sticky toffee pudding.
0:40:18 > 0:40:20I really enjoyed it.
0:40:20 > 0:40:24I'm really, really hoping I've done enough to get through.
0:40:24 > 0:40:27If it's good enough, it's good enough. If it's not, it's not.
0:40:29 > 0:40:33For Linda, an absolutely terrible syrup tart
0:40:33 > 0:40:36and today, she wanted to prove to us she could make pastry,
0:40:36 > 0:40:39that she could do something sweet properly
0:40:39 > 0:40:41and she, in a way, did that.
0:40:41 > 0:40:44It's so close, just one task away,
0:40:44 > 0:40:48that I would hate to fall at this hurdle.
0:40:49 > 0:40:55We have to make a decision. It's hard. Very, very hard indeed.
0:40:55 > 0:40:59I think I know who should go, I just don't want to admit it.
0:40:59 > 0:41:00I think you're right.
0:41:00 > 0:41:02POWERFUL MUSIC
0:41:27 > 0:41:30The person leaving us...
0:41:34 > 0:41:37- ..is Linda. - SAD MUSIC
0:41:37 > 0:41:40Thank you so very much for absolutely everything.
0:41:43 > 0:41:45It's all right.
0:41:49 > 0:41:51APPLAUSE
0:41:53 > 0:41:56Obviously, I'm disappointed,
0:41:56 > 0:41:59but it's been great fun, a great learning curve,
0:41:59 > 0:42:02and it was my time to go.
0:42:17 > 0:42:21KIRSTY: Well done! Well done!
0:42:21 > 0:42:25I'm really, really gutted for Linda because I've been with her since the beginning,
0:42:25 > 0:42:28but I'm over the moon for myself.
0:42:28 > 0:42:31And now we've got to do it all again!
0:42:31 > 0:42:35The realisation now of the next challenge,
0:42:35 > 0:42:41and, ultimately, producing a dish which is worthy of John and Gregg sending you through to the final,
0:42:41 > 0:42:43so the pressure's on.
0:42:52 > 0:42:57Tomorrow, the competition reaches boiling point...
0:42:57 > 0:42:58Oww!
0:42:58 > 0:43:00Never, ever do that again.
0:43:00 > 0:43:04..as the celebrities cook for the country's toughest critics.
0:43:04 > 0:43:07There ain't anything here to chat about at all.
0:43:07 > 0:43:09- How long have I got?- Now!
0:43:09 > 0:43:12- It's just not cooked. - I'm going to die here!
0:43:12 > 0:43:14Tell me what time I put the trouts in!
0:43:14 > 0:43:17Only the three best cooks will survive.
0:43:17 > 0:43:19Don't panic.
0:43:20 > 0:43:22Carnage.