1
00:00:01,993 --> 00:00:04,839
Made this for Prue.
I just need to find my favourite
dish to serve it on.

2
00:00:04,840 --> 00:00:07,880
Noel? Sandi? Yeah, I'm in here.

3
00:00:09,691 --> 00:00:12,560
Noel? Sandi? In here!

4
00:00:14,480 --> 00:00:16,119
Do you sleep in the cutlery drawer?

5
00:00:16,120 --> 00:00:18,319
Don't be silly!
I sleep on a washing-up sponge.

6
00:00:18,320 --> 00:00:20,279
I use the cutlery drawer to
do my diary.

7
00:00:20,280 --> 00:00:22,119
Shall we start the show? OK.

8
00:00:22,120 --> 00:00:25,279
Welcome to The Great British
Bake Off!

9
00:00:25,280 --> 00:00:27,159
You haven't seen my favourite dish,
have you?

10
00:00:27,160 --> 00:00:29,839
I'm really sorry -
it ran away with the spoon.

11
00:00:32,720 --> 00:00:33,720
Wow, that's dark!

12
00:00:34,880 --> 00:00:35,919
Last time...

13
00:00:35,920 --> 00:00:38,679
This is the weirdest thing I've
ever done. ..in Festival Week...

14
00:00:38,680 --> 00:00:40,239
Burning, burning, burning. What?

15
00:00:40,240 --> 00:00:42,919
..the Signature Bake
saw a double handshake...

16
00:00:42,920 --> 00:00:44,759
Well done. Well done, Steph.

17
00:00:44,760 --> 00:00:46,399
Shut up!

18
00:00:46,400 --> 00:00:49,519
..but it was Henry's grilled
layer cake which stacked up...

19
00:00:49,520 --> 00:00:51,399
Yes! Well, I think
that's really clever.

20
00:00:51,400 --> 00:00:54,639
..and earned him
his first Star Baker.

21
00:00:54,640 --> 00:00:57,559
And Michael... Claggy, very
stodgy in the mouth. OK.

22
00:00:57,560 --> 00:00:59,199
..became the eighth
to leave the tent.

23
00:00:59,200 --> 00:01:00,959
It's OK, it's OK.

24
00:01:00,960 --> 00:01:04,439
This time, it's
the quarterfinals...!

25
00:01:04,440 --> 00:01:05,839
..and Pastry Week...

26
00:01:05,840 --> 00:01:08,199
If you don't get good lamination,
you're screwed.

27
00:01:08,200 --> 00:01:09,319
..with a Signature Bake...

28
00:01:09,320 --> 00:01:11,439
I don't know whether to tip
it all out and go again.

29
00:01:11,440 --> 00:01:13,239
..which turns everything
on its head...

30
00:01:13,240 --> 00:01:14,679
Really soggy.

31
00:01:14,680 --> 00:01:16,599
..a mystifying Moroccan Technical...

32
00:01:16,600 --> 00:01:19,279
You can't be putting wallpaper
paste on a plate.

33
00:01:19,280 --> 00:01:20,399
No!

34
00:01:20,400 --> 00:01:21,999
..and a towering Showstopper...

35
00:01:22,000 --> 00:01:23,119
This is so stressful!

36
00:01:23,120 --> 00:01:24,559
..where it's not just the pies...

37
00:01:24,560 --> 00:01:25,759
I can't get it to hold.

38
00:01:25,760 --> 00:01:29,080
..teetering on the brink.
Can it all crash down?

39
00:01:30,160 --> 00:01:31,759
I don't know what to do.

40
00:01:31,760 --> 00:01:32,760
Me neither.

41
00:01:54,240 --> 00:01:55,719
Quarterfinals!

42
00:01:55,720 --> 00:01:56,759
What?!

43
00:01:56,760 --> 00:01:57,919
Pastry Week.

44
00:01:57,920 --> 00:02:00,039
There's going to be
a bit of muddling through.

45
00:02:00,040 --> 00:02:03,079
I'm really not
a pastry person at all.

46
00:02:03,080 --> 00:02:05,719
I've got really warm hands, which
is really nice for health care,

47
00:02:05,720 --> 00:02:07,279
not so good for pastry.

48
00:02:07,280 --> 00:02:09,839
It doesn't like to be handled,
it doesn't like to be warm,

49
00:02:09,840 --> 00:02:11,959
it's not really
a pleasant thing to deal with.

50
00:02:11,960 --> 00:02:13,200
I just don't like pastry.

51
00:02:17,560 --> 00:02:18,599
Morning, bakers.

52
00:02:18,600 --> 00:02:21,119
Welcome back to Pastry Week
and your Signature Challenge.

53
00:02:21,120 --> 00:02:23,879
Today, the judges would like
you to make a tarte tatin.

54
00:02:23,880 --> 00:02:26,839
Your tarte can have
any flavours or toppings,

55
00:02:26,840 --> 00:02:29,239
but it must be savoury
and not sweet.

56
00:02:29,240 --> 00:02:31,479
And it must use full or
a rough puff pastry.

57
00:02:31,480 --> 00:02:34,999
Cos when the going gets tough, the
pastry gets rough or full puff...

58
00:02:35,000 --> 00:02:37,159
I don't really know what I'm saying.

59
00:02:37,160 --> 00:02:40,679
Your tarte must
have good lamination,
which is a Beach Boys song.

60
00:02:40,680 --> 00:02:43,039
And be perfectly baked.
You have two and a half hours.

61
00:02:43,040 --> 00:02:44,560
On your marks... Get set... Bake!

62
00:02:49,480 --> 00:02:52,439
An article I read about
apple tarte tatin said that

63
00:02:52,440 --> 00:02:54,079
the pastry's superfluous.

64
00:02:54,080 --> 00:02:55,319
It's all about the filling.

65
00:02:55,320 --> 00:02:56,879
That will not fly here.

66
00:02:56,880 --> 00:02:59,359
Tarte tatin isn't
something I'd go for.

67
00:02:59,360 --> 00:03:03,839
But if I did, I definitely
would opt for a vegetarian one.

68
00:03:03,840 --> 00:03:06,519
I don't think I've ever
eaten a tarte tatin.

69
00:03:06,520 --> 00:03:08,679
This week, eaten quite a few!

70
00:03:08,680 --> 00:03:11,959
A classic tarte tatin is
made with apples or pears.

71
00:03:11,960 --> 00:03:14,159
You put the pastry
on the top of the frying pan

72
00:03:14,160 --> 00:03:16,079
and then you turn
the whole thing out.

73
00:03:16,080 --> 00:03:18,839
What they've got to do
is create a savoury filling.

74
00:03:18,840 --> 00:03:20,519
They can use cheese,
they can use onions,

75
00:03:20,520 --> 00:03:23,439
they can use mushrooms,
they can use whatever they wish.

76
00:03:23,440 --> 00:03:24,559
Yes!

77
00:03:24,560 --> 00:03:28,239
But if they add too much liquid
to the tarte tatin, it will

78
00:03:28,240 --> 00:03:30,919
soak down and really give
it a soggy bottom.

79
00:03:30,920 --> 00:03:35,359
The key to a perfect tarte tatin -
savoury or sweet -

80
00:03:35,360 --> 00:03:37,039
is the caramelisation.

81
00:03:37,040 --> 00:03:41,399
You need that pie to look
golden and delicious.

82
00:03:41,400 --> 00:03:44,919
I want to see a light, flaky,
golden brown pastry.

83
00:03:44,920 --> 00:03:48,519
The weather is quite warm today,
so utilising the freezer today

84
00:03:48,520 --> 00:03:52,280
I think is going to be critical to
get the good lamination in there.

85
00:03:54,920 --> 00:03:56,919
# Good lamination! #

86
00:03:56,920 --> 00:04:00,559
The bakers could choose to make
either rough or full puff pastry.

87
00:04:00,560 --> 00:04:02,639
But all of them have gone for rough.

88
00:04:02,640 --> 00:04:05,359
If there was time, I'd do full puff.
I mean, I could try and do it,

89
00:04:05,360 --> 00:04:09,799
but it wouldn't go as well. You
know, that's just not a clever move.

90
00:04:09,800 --> 00:04:13,319
Rosie's filling her tarte tatin
with shallots and aubergines

91
00:04:13,320 --> 00:04:15,599
and using black garlic
to add extra flavour

92
00:04:15,600 --> 00:04:17,959
and colour to her
rough puff creation.

93
00:04:17,960 --> 00:04:19,239
What's full puff?

94
00:04:19,240 --> 00:04:23,159
Full puff is when you've
got a slab of butter that you
bash out with a rolling pin. OK.

95
00:04:23,160 --> 00:04:26,239
Stick it in the middle,
fold it in, roll, fold,
roll, fold, roll, fold, roll.

96
00:04:26,240 --> 00:04:27,279
And what's rough puff?

97
00:04:27,280 --> 00:04:29,679
Rough puff, you kind of
rub it so it's in smears. OK.

98
00:04:29,680 --> 00:04:32,919
And then keep rolling it
or grating butter in between
the layers. It's quicker.

99
00:04:32,920 --> 00:04:35,719
This is a minute
I'll never get back. Bye.

100
00:04:35,720 --> 00:04:39,559
Today is a rough puff pastry
cos it's hot in here,

101
00:04:39,560 --> 00:04:43,719
and working with a big old sheet
of butter was too risky.

102
00:04:43,720 --> 00:04:46,519
This is the frozen butter
that I've grated,

103
00:04:46,520 --> 00:04:50,199
and then folds create
the lamination.

104
00:04:50,200 --> 00:04:53,559
Without those delicate
layers of butter and dough,

105
00:04:53,560 --> 00:04:57,279
instead of light and flaky, their
pastry will be flat and claggy.

106
00:04:57,280 --> 00:04:59,279
It's all about the lamination today.

107
00:04:59,280 --> 00:05:01,800
If you don't get good lamination,
you're screwed.

108
00:05:10,720 --> 00:05:12,119
With their pastry in the freezer,

109
00:05:12,120 --> 00:05:15,839
the bakers can turn
their attention to fillings.

110
00:05:15,840 --> 00:05:18,799
I mean, look at the size
of this thing!

111
00:05:18,800 --> 00:05:21,999
Hi, Henry. Hello, Henry.
Hello. Right, tarte tatin.

112
00:05:22,000 --> 00:05:25,999
I am doing a crab, new potato
and tomato tarte tatin.

113
00:05:26,000 --> 00:05:27,279
Nice!

114
00:05:27,280 --> 00:05:29,240
Good lord! Good choice.
That's a good reaction.

115
00:05:30,280 --> 00:05:33,359
Henry's topping his tomato
and potato tarte tatin with

116
00:05:33,360 --> 00:05:37,319
a seafood salad, and it's not
just his crab which is well dressed.

117
00:05:37,320 --> 00:05:39,759
Can we talk about your
tie at this point?

118
00:05:39,760 --> 00:05:42,399
Would you like to? You do know
we're in for a heatwave, Henry?

119
00:05:42,400 --> 00:05:43,679
It's quite hot.

120
00:05:43,680 --> 00:05:46,199
But you can always loosen
it off maybe. Yeah.

121
00:05:46,200 --> 00:05:47,319
I could.

122
00:05:47,320 --> 00:05:48,320
I may not.

123
00:05:50,080 --> 00:05:51,119
Good luck, Henry.

124
00:05:51,120 --> 00:05:53,319
Thank you very much.

125
00:05:53,320 --> 00:05:55,560
It's really hot!

126
00:05:57,360 --> 00:06:00,639
Steph's taking a more dressed-down
approach to flavours.

127
00:06:00,640 --> 00:06:03,879
I think cheese and onion go well
together and it's classic.

128
00:06:03,880 --> 00:06:06,799
And I tried putting
tomatoes in there as well,
and it just didn't work.

129
00:06:06,800 --> 00:06:09,360
So I've stuck to my guns.

130
00:06:10,720 --> 00:06:13,439
For her pared-back filling,
Steph's gone for the tried

131
00:06:13,440 --> 00:06:17,239
and tested combination of
shallots and goat's cheese.

132
00:06:17,240 --> 00:06:21,559
Well, it sounds very simple, but
it could be absolutely delicious.

133
00:06:21,560 --> 00:06:24,919
I love goat's cheese. You're
not mad about goat's cheese?
Dear, that's a shame.

134
00:06:24,920 --> 00:06:27,599
I'm not over the moon with goat's
cheese, but it's OK. It's not bad.

135
00:06:27,600 --> 00:06:29,519
Is that what you wanted to hear?...

136
00:06:29,520 --> 00:06:31,560
I'm starting on the right foot,
aren't I?

137
00:06:33,280 --> 00:06:37,239
In her bid to impress the judges,
Alice is going all-out on design.

138
00:06:37,240 --> 00:06:40,999
So what I'm doing is I'm
creating like a lattice of leeks

139
00:06:41,000 --> 00:06:42,759
on the base of my pan so that,

140
00:06:42,760 --> 00:06:46,039
when you flip it over,
you should get that nice
like crisscross pattern.

141
00:06:46,040 --> 00:06:50,439
Under her woven leeks, Alice is
also incorporating goat's cheese

142
00:06:50,440 --> 00:06:53,119
and a nod to
the origins of tarte tatin.

143
00:06:53,120 --> 00:06:55,239
This is a Granny Smith apple.

144
00:06:55,240 --> 00:06:59,319
It generally tends to
not disintegrate as much.

145
00:06:59,320 --> 00:07:02,679
I just don't want it to be soggy.
That would be the worst thing.

146
00:07:02,680 --> 00:07:04,880
They'll be on it
if it's not perfect.

147
00:07:06,920 --> 00:07:09,399
I'm doing a caramelly, carroty tarte

148
00:07:09,400 --> 00:07:11,839
and then some walnuts to give
a little bit of a crunch as well.

149
00:07:11,840 --> 00:07:14,199
In Bulgaria, we just go to
the hills and you just pick them.

150
00:07:14,200 --> 00:07:19,439
And these ones were actually
picked by my partner's grandma,

151
00:07:19,440 --> 00:07:22,239
so she went up into the hills
and picked these ones.

152
00:07:22,240 --> 00:07:24,319
His nuts may be a treasured gift,

153
00:07:24,320 --> 00:07:27,959
but one of David's ingredients would
normally be thrown in the bin.

154
00:07:27,960 --> 00:07:28,999
Carrot tops?

155
00:07:29,000 --> 00:07:31,399
So I'm keeping
the pie reasonably dry

156
00:07:31,400 --> 00:07:33,679
so that the pastry stays
nice and crisp.

157
00:07:33,680 --> 00:07:36,479
I'm doing a carrot top pesto,
so I use the tops as well.

158
00:07:36,480 --> 00:07:39,479
And then I'm also making
a whipped sirene, which is

159
00:07:39,480 --> 00:07:41,959
a Bulgarian cheese which is
very similar to feta.

160
00:07:41,960 --> 00:07:44,839
Did you bring it from Bulgaria?
I've never seen that in England.

161
00:07:44,840 --> 00:07:48,359
I did have to try and find it
from a shop yesterday in London.
I couldn't order it online.

162
00:07:48,360 --> 00:07:52,799
All these ingredients sound
delicious. Whether they'll be
delicious all together, we will see.

163
00:07:52,800 --> 00:07:54,959
Yeah. Thank you.

164
00:07:54,960 --> 00:07:56,439
So heavy!

165
00:07:58,640 --> 00:08:05,079
So this is the second roll,
and then one more after this.

166
00:08:05,080 --> 00:08:07,639
Rectangle, fold,
like a little parcel,

167
00:08:07,640 --> 00:08:09,119
and that helps create the layers.

168
00:08:09,120 --> 00:08:12,120
I'm not an expert at this.
Don't tell Paul!

169
00:08:15,160 --> 00:08:16,519
Look at that!

170
00:08:16,520 --> 00:08:19,719
Tarte tatin fillings
should melt in the mouth.

171
00:08:19,720 --> 00:08:21,719
But retaining the moistness

172
00:08:21,720 --> 00:08:24,159
whilst preventing soggy pastry
is a fine balance.

173
00:08:24,160 --> 00:08:26,439
So they're just roasted,
just till they're soft.

174
00:08:26,440 --> 00:08:30,079
If you want your pastry to be crisp,
you actually want the filling
to be as cold as possible.

175
00:08:30,080 --> 00:08:34,679
So I'm doing everything separately
and then building it in this
while it's cold.

176
00:08:34,680 --> 00:08:37,239
In practice, it's always been
a bit soggy, my tarte tatin,

177
00:08:37,240 --> 00:08:41,479
so I'm just going to fry
a few potatoes so they crisp,

178
00:08:41,480 --> 00:08:44,599
and they will hopefully
act as a sort of barrier.

179
00:08:44,600 --> 00:08:46,159
No-one wants a soggy tart.

180
00:08:46,160 --> 00:08:47,160
No-one!

181
00:08:48,560 --> 00:08:50,319
Lobster arm wrestling.

182
00:08:50,320 --> 00:08:51,839
Wow.

183
00:08:51,840 --> 00:08:54,039
You've broken me!
Now practise, lobster.

184
00:08:54,040 --> 00:08:57,479
Too weak to do the time call?
Yeah, you're going
to have to do it. OK.

185
00:08:57,480 --> 00:09:00,360
Bakers, you are halfway through,
halfway through!

186
00:09:02,840 --> 00:09:06,359
The bakers will only achieve
an attractive golden brown top

187
00:09:06,360 --> 00:09:08,119
to their tarte tatin

188
00:09:08,120 --> 00:09:11,720
if they can marry a well-made
caramel with an appealing design.

189
00:09:13,280 --> 00:09:15,199
So it's just butter and honey.

190
00:09:15,200 --> 00:09:18,119
This should help the leeks
kind of go nice and caramelly.

191
00:09:18,120 --> 00:09:20,199
Over, under, over, under.

192
00:09:20,200 --> 00:09:21,319
Weaving my leeks.

193
00:09:21,320 --> 00:09:23,119
This is what I do, you know.

194
00:09:23,120 --> 00:09:27,800
Right, the construction begins.
I've got ten minutes to do this in.

195
00:09:30,920 --> 00:09:33,839
So I've got a caramel
with ginger, lemon zest

196
00:09:33,840 --> 00:09:37,199
and sumac, then the carrots.
The judges will see what's

197
00:09:37,200 --> 00:09:41,719
underneath, so hopefully they'll
just basically see the carrots.

198
00:09:41,720 --> 00:09:44,559
So I'm going to caramelise
the vegetables in there,

199
00:09:44,560 --> 00:09:46,999
and then the pastry goes on top
of that and it goes in the oven,

200
00:09:47,000 --> 00:09:49,519
so the pattern I'm putting them
in now is the end pattern.

201
00:09:49,520 --> 00:09:52,599
These leeks have gone...
they have gone very soft.

202
00:09:52,600 --> 00:09:55,599
This could all go wrong and I've got
only myself to blame if it does.

203
00:09:55,600 --> 00:09:58,999
It's like there's too much butter
in it. I think I might have put
too much butter in it.

204
00:09:59,000 --> 00:10:01,679
I don't know whether to tip it
all out and go again or whether...

205
00:10:01,680 --> 00:10:04,039
I don't know.
I don't really want to do that.

206
00:10:04,040 --> 00:10:08,079
I think we've got to a point where
I'm happy with the caramelisation.

207
00:10:08,080 --> 00:10:11,519
Fried potatoes over
the top of the tomatoes,

208
00:10:11,520 --> 00:10:13,200
just so there's a bit of a barrier.

209
00:10:15,960 --> 00:10:17,999
I'm just trying to remove
some of the extra liquid

210
00:10:18,000 --> 00:10:20,999
in a totally normal manner that I
was hoping no-one was going to see!

211
00:10:21,000 --> 00:10:23,839
Paul came over and was like,
"Don't like goat's cheese."

212
00:10:23,840 --> 00:10:26,239
I was like, "Good. I'll be
using that." OK, good start.

213
00:10:26,240 --> 00:10:28,439
And I'm guessing you're
using goat's cheese?

214
00:10:28,440 --> 00:10:30,159
And then it's simple.

215
00:10:30,160 --> 00:10:33,119
But, you see,
so there's a Danish word - enkelt -

216
00:10:33,120 --> 00:10:35,959
and it means beautiful through
simplicity. Exactly. Simple is fine.

217
00:10:35,960 --> 00:10:37,079
I'm quite simple myself.

218
00:10:37,080 --> 00:10:40,999
I don't like to say. Not as simple
as Noel, if I'm completely honest
with you. Well, yeah, exactly.

219
00:10:41,000 --> 00:10:44,160
I mean, that's like taking simple
to a whole new level, isn't it?

220
00:10:48,640 --> 00:10:50,879
Salvador Dali mobile phone's
not working out.

221
00:10:50,880 --> 00:10:54,439
Bakers, you've got 45 minutes left.

222
00:10:54,440 --> 00:10:57,719
I need to put it
in the oven right now.

223
00:10:57,720 --> 00:10:58,720
It's like a pizza.

224
00:11:00,000 --> 00:11:03,359
Black garlic is sweet and...
It's really good.

225
00:11:03,360 --> 00:11:05,839
But it does mean that the whole
thing is dark so, when they come

226
00:11:05,840 --> 00:11:08,199
over and go, looks a bit burnt,
I'll say it's black garlic!

227
00:11:08,200 --> 00:11:10,519
Now I'm rolling it out,
just to be like my final roll.

228
00:11:10,520 --> 00:11:14,399
It should take between
half an hour and 40 minutes, but
I need to give myself that leeway.

229
00:11:14,400 --> 00:11:16,719
I don't want to be
kind of like one minute left,

230
00:11:16,720 --> 00:11:19,239
and I'm still trying to flip it out.

231
00:11:19,240 --> 00:11:22,080
It's going on as quickly
as is physically possible.

232
00:11:24,160 --> 00:11:27,400
The longer that it's out here,
it's just melting and not cooking.

233
00:11:29,080 --> 00:11:30,679
OK, it's in, it's in, it's in.

234
00:11:30,680 --> 00:11:35,999
I'm just going to do a couple more,
just to allow some steam to escape.

235
00:11:36,000 --> 00:11:38,200
Need to get it in the oven ASAP.

236
00:11:41,800 --> 00:11:43,199
That'll do.

237
00:11:43,200 --> 00:11:47,279
They won't achieve the tricky
trinity of crisp flaky pastry,

238
00:11:47,280 --> 00:11:50,079
moist filling and golden topping

239
00:11:50,080 --> 00:11:53,240
unless they're spot on with
their temperatures and times.

240
00:11:55,440 --> 00:11:56,479
Dear!

241
00:11:56,480 --> 00:11:58,159
Putting it in for 20 minutes at 180.

242
00:11:58,160 --> 00:12:00,679
And then 20 minutes at 160,
so turning it down.

243
00:12:00,680 --> 00:12:02,199
So it's gone in at 190.

244
00:12:02,200 --> 00:12:03,799
It's going to go to
20 minutes at that,

245
00:12:03,800 --> 00:12:07,319
and then I'm going to drop it
to maybe 180.

246
00:12:07,320 --> 00:12:09,000
There's nothing I can do about it.

247
00:12:11,280 --> 00:12:14,279
Right. Let's put it in for 20
minutes and see what it looks like.

248
00:12:14,280 --> 00:12:15,280
I mean, it's in.

249
00:12:21,880 --> 00:12:23,800
Steph,
it won't be doing anything yet.

250
00:12:30,600 --> 00:12:32,799
This is the pesto
with the carrot tops.

251
00:12:32,800 --> 00:12:35,439
I'm going to whizz
that with olive oil.

252
00:12:35,440 --> 00:12:39,919
I'm going to make the crab salad
for the top, which is really fun

253
00:12:39,920 --> 00:12:41,799
and easy to do.

254
00:12:41,800 --> 00:12:44,479
Alice, what the hell are you doing?
I'm just checking.

255
00:12:44,480 --> 00:12:46,439
My pastry's gone in the oven.

256
00:12:46,440 --> 00:12:48,919
Everyone's worried about soggy
right? What, a soggy bottom?

257
00:12:48,920 --> 00:12:50,439
Soggy middle. Soggy middle.

258
00:12:50,440 --> 00:12:51,719
Yeah. Worse than bottom?

259
00:12:51,720 --> 00:12:53,000
Worse than bottom.

260
00:12:54,400 --> 00:12:56,999
You just don't know if it's done.
You don't know what it's doing.

261
00:12:57,000 --> 00:12:58,799
Until you turn it over,
you just don't know.

262
00:12:58,800 --> 00:13:02,439
You can only see the top layer
of pastry - you don't know
what's happening underneath that.

263
00:13:02,440 --> 00:13:04,359
Are you wearing a wet
tea towel as a scarf?

264
00:13:04,360 --> 00:13:05,480
Right, Mother Teresa.

265
00:13:11,520 --> 00:13:13,239
Bakers, you have five minutes.

266
00:13:15,000 --> 00:13:16,039
Really?

267
00:13:19,520 --> 00:13:20,679
About now.

268
00:13:20,680 --> 00:13:22,199
I'm too scared.

269
00:13:22,200 --> 00:13:25,639
I think the pastry could be
a little bit soggy under there.

270
00:13:25,640 --> 00:13:27,240
4 minutes 31.

271
00:13:28,600 --> 00:13:30,120
Waiting is the worst bit.

272
00:13:33,960 --> 00:13:35,959
It's just not cooking.

273
00:13:35,960 --> 00:13:37,400
So I'm going to have to drain.

274
00:13:41,480 --> 00:13:43,519
I don't know if any of
it's going to come off.

275
00:13:43,520 --> 00:13:45,639
It's just super sog.

276
00:13:45,640 --> 00:13:47,800
Right, I'll give it
another three minutes.

277
00:13:54,640 --> 00:13:55,839
This has to be done.

278
00:13:55,840 --> 00:13:59,959
And I need time to get all
this malarkey on top as well.

279
00:13:59,960 --> 00:14:00,960
It's got layers.

280
00:14:02,480 --> 00:14:07,039
I'm going to leave it
a couple of minutes in this
before I turn it out.

281
00:14:07,040 --> 00:14:10,479
I've seen conflicting theories
about this tin leaving time.

282
00:14:10,480 --> 00:14:15,120
Just going to leave it,
like... a minute.

283
00:14:18,080 --> 00:14:19,760
At one and a half, it's coming out.

284
00:14:26,280 --> 00:14:27,680
It's just really soggy.

285
00:14:28,720 --> 00:14:30,359
It's getting the last five seconds.

286
00:14:30,360 --> 00:14:33,039
I'm hoping to see it not collapsed.

287
00:14:33,040 --> 00:14:36,199
And now it's just
coming out whatever.

288
00:14:36,200 --> 00:14:39,639
It's nice and crispy on the top,
but who knows about the bottom?

289
00:14:39,640 --> 00:14:41,319
It's the turning it out
I'm scared about.

290
00:14:41,320 --> 00:14:43,720
Bakers, you have one minute -
just one minute.

291
00:14:49,520 --> 00:14:50,719
It's not horrific.

292
00:14:50,720 --> 00:14:51,720
It is what it is.

293
00:14:54,240 --> 00:14:55,279
Yes, yes, my man!

294
00:14:55,280 --> 00:14:57,239
Hot damn!

295
00:14:57,240 --> 00:14:58,479
Yay!

296
00:14:58,480 --> 00:14:59,480
It didn't stick!

297
00:15:01,080 --> 00:15:02,080
Ta-da!

298
00:15:05,760 --> 00:15:08,959
Bakers! Your time is up.

299
00:15:08,960 --> 00:15:10,239
OK.

300
00:15:10,240 --> 00:15:12,239
That doesn't look too soggy.

301
00:15:12,240 --> 00:15:13,559
Please place your bakes...

302
00:15:13,560 --> 00:15:15,439
At the end of your work stations.

303
00:15:15,440 --> 00:15:16,719
Benches.

304
00:15:16,720 --> 00:15:19,680
There's sog, but little can
be done about that now.

305
00:15:30,320 --> 00:15:32,039
The bakers' savoury tarte tatins

306
00:15:32,040 --> 00:15:34,200
will now face the judgment
of Prue and Paul.

307
00:15:36,560 --> 00:15:37,640
Hello, Henry. Hello.

308
00:15:41,200 --> 00:15:43,119
I actually like the crab on it.

309
00:15:43,120 --> 00:15:45,479
I think it's very original.
I never thought of that.

310
00:15:45,480 --> 00:15:46,639
The sides look OK.

311
00:15:46,640 --> 00:15:48,239
The layers look pretty good.

312
00:15:48,240 --> 00:15:51,160
I'd like to have seen more
caramelisation on the potatoes.

313
00:15:52,600 --> 00:15:54,519
I can't turn this over,
unfortunately.

314
00:15:54,520 --> 00:15:57,640
There's so much on it. It'll fall.
Let me turn over one of these.

315
00:15:59,480 --> 00:16:01,039
Nice pastry.
Nice colour underneath.

316
00:16:01,040 --> 00:16:04,400
It's got a nice lamination, you can
see the pastry very well..

317
00:16:08,840 --> 00:16:10,999
Your flavours are delicious.
Thank God.

318
00:16:11,000 --> 00:16:13,199
A little hint of, is that chilli
in there? What have you got?

319
00:16:13,200 --> 00:16:15,519
There's a bit of chilli, dill
in the crab. Bit of lemon juice.

320
00:16:15,520 --> 00:16:16,559
Beautiful.

321
00:16:16,560 --> 00:16:18,919
If somebody had said to me,
"This is what Henry's going to do",

322
00:16:18,920 --> 00:16:21,119
I'd have said, "Tell him not to",
but I would've been wrong.

323
00:16:21,120 --> 00:16:23,119
I would've been wrong,
cos it's delicious.

324
00:16:23,120 --> 00:16:25,599
Thank you very much, yeah, it is,
it tastes great, thank you.

325
00:16:25,600 --> 00:16:27,559
Well done, Henry. Thank you.

326
00:16:27,560 --> 00:16:28,560
Cool!

327
00:16:32,320 --> 00:16:34,879
The layers look pretty good.
Yeah, the layers look excellent.

328
00:16:34,880 --> 00:16:37,399
The burnt bits, though,
probably not as much.

329
00:16:37,400 --> 00:16:39,839
So, these are purple carrots.
Heritage, heritage carrots, yeah.

330
00:16:39,840 --> 00:16:41,559
They're the carro...
Right OK..

331
00:16:41,560 --> 00:16:43,879
Just say that now, if anything
gets burnt, just say it's purple.

332
00:16:43,880 --> 00:16:47,160
But it isn't the most attractive
thing to want to eat. Yeah. Right.

333
00:16:49,080 --> 00:16:50,560
It cuts well. It smells great.

334
00:16:52,800 --> 00:16:55,120
You've got a nice, flaky base.
Yeah, and crisp.

335
00:16:58,560 --> 00:16:59,799
Can I have a little bit of that?

336
00:16:59,800 --> 00:17:02,519
Yeah, just a bit,
cos it's quite a dry...

337
00:17:02,520 --> 00:17:04,479
Very dry, actually. It is dry. Yeah.

338
00:17:04,480 --> 00:17:05,519
It needs the sauce,

339
00:17:05,520 --> 00:17:09,959
but it shouldn't be
saved by the sauce, really.

340
00:17:09,960 --> 00:17:12,399
We're judging the tarte tatin. Yeah.

341
00:17:12,400 --> 00:17:15,199
I think your flavours are beautiful,
but it is bone dry.

342
00:17:15,200 --> 00:17:17,319
Thank you.
I'm just going to take a burnt bit.

343
00:17:17,320 --> 00:17:18,800
Not burnt. Not burnt, purple.

344
00:17:25,640 --> 00:17:27,879
Well, I love the lattice.
It's very clever.

345
00:17:27,880 --> 00:17:31,399
I'm a little bit disappointed
it doesn't look caramelised. Yeah.

346
00:17:31,400 --> 00:17:32,559
The layers you can see,

347
00:17:32,560 --> 00:17:35,320
I'm not sure about how
the texture's going to be on this.

348
00:17:38,640 --> 00:17:40,839
Although we did get a nice...
Sounds all right.

349
00:17:40,840 --> 00:17:41,840
..crispy bit there.

350
00:17:44,920 --> 00:17:46,959
Nice.
There's a nice colour underneath.

351
00:17:46,960 --> 00:17:50,320
You've got a little soggy line
running down there.

352
00:17:54,560 --> 00:17:56,959
You can taste the honey,
and it's lovely with the butter.

353
00:17:56,960 --> 00:17:58,119
It is very delicious.

354
00:17:58,120 --> 00:18:00,559
I love the apple, and the,
and the leeks together.

355
00:18:00,560 --> 00:18:01,839
The leeks melt in your mouth.

356
00:18:01,840 --> 00:18:03,159
I just think it's too wet.

357
00:18:03,160 --> 00:18:05,359
I think if you got a little bit
more colour on that... Yeah.

358
00:18:05,360 --> 00:18:06,719
..you would've nailed it. Yeah.

359
00:18:06,720 --> 00:18:08,080
Thank you. Thank you.

360
00:18:20,400 --> 00:18:23,399
I'm not sure about the goat's cheese
just plonked on top... OK, OK.

361
00:18:23,400 --> 00:18:25,559
..like that.
It looks like an add on, doesn't it?

362
00:18:25,560 --> 00:18:27,159
Yeah.

363
00:18:27,160 --> 00:18:29,159
It cuts well.

364
00:18:29,160 --> 00:18:30,679
Not very thick.

365
00:18:30,680 --> 00:18:31,879
Fairly thin.

366
00:18:31,880 --> 00:18:32,840
Is that for me?

367
00:18:35,680 --> 00:18:36,919
Very nice flavour.

368
00:18:36,920 --> 00:18:39,279
The sweetness from the shallots
really comes through.

369
00:18:39,280 --> 00:18:40,639
The caramelisation is great,

370
00:18:40,640 --> 00:18:42,719
because what you do is
you get this slight toffee.

371
00:18:42,720 --> 00:18:44,679
Goat's cheese does work well with it

372
00:18:44,680 --> 00:18:46,919
but I just would've liked to
have seen it inside. Sorry, yeah.

373
00:18:46,920 --> 00:18:48,879
Yeah.
It is a little bit thin, the pastry,

374
00:18:48,880 --> 00:18:50,999
but I think the flavour,
it can't be argued with.

375
00:18:51,000 --> 00:18:53,359
Thank you. Thanks, darling.

376
00:18:53,360 --> 00:18:54,720
That's lovely.

377
00:19:01,720 --> 00:19:03,879
The flavour comes from a red wine
and balsamic reduction

378
00:19:03,880 --> 00:19:05,679
with black garlic and chilli.

379
00:19:05,680 --> 00:19:07,199
That's where the colour comes from.

380
00:19:07,200 --> 00:19:09,679
I think it's partly
where the colour comes from.

381
00:19:09,680 --> 00:19:11,000
It looks a bit charred. OK.

382
00:19:15,760 --> 00:19:17,399
It's nice and thick.

383
00:19:17,400 --> 00:19:18,999
It's a bit wet underneath here.

384
00:19:19,000 --> 00:19:20,599
There are some layers.

385
00:19:20,600 --> 00:19:22,359
There are layers but...
They are a bit soggy.

386
00:19:22,360 --> 00:19:23,599
..but this here, there.

387
00:19:23,600 --> 00:19:26,559
The big majority of it
is quite wet.

388
00:19:26,560 --> 00:19:27,799
I did make a mistake.

389
00:19:27,800 --> 00:19:30,079
I put in twice the amount of butter
when I was doing my caramel,

390
00:19:30,080 --> 00:19:32,040
so everything was wet at the top.
Right.

391
00:19:35,160 --> 00:19:36,719
Quite a lot of garlic.

392
00:19:36,720 --> 00:19:40,159
I mean, you have to have friends
round who like a lot of garlic.

393
00:19:40,160 --> 00:19:42,159
But that is a very soggy bottom.

394
00:19:42,160 --> 00:19:43,839
Looks like a membrane.

395
00:19:43,840 --> 00:19:45,680
Thank you, Rosie. Thank you. Thanks.

396
00:19:50,520 --> 00:19:51,880
It's never been like that.

397
00:19:54,040 --> 00:19:57,639
There's been a fair bit of
muddling through but, yeah,

398
00:19:57,640 --> 00:20:00,039
that went really quite well.

399
00:20:00,040 --> 00:20:01,999
I didn't expect it
to go that well at all.

400
00:20:02,000 --> 00:20:04,399
Yeah, it was a bit dry.

401
00:20:04,400 --> 00:20:07,199
I mean, the sauces were meant
to make it not so dry.

402
00:20:07,200 --> 00:20:10,199
Paul didn't want to taste those.
But, yeah, that's OK.

403
00:20:10,200 --> 00:20:13,319
Gutted about that.
Dreading the technical, cos, yeah,

404
00:20:13,320 --> 00:20:16,080
another chance
to make more soggy pastry! Yay!

405
00:20:17,280 --> 00:20:22,798
For subtitling services, contatct:
waqas.zahoor89@gmail.com

406
00:20:22,800 --> 00:20:25,839
The bakers could
practice their tarte tatins,

407
00:20:25,840 --> 00:20:30,240
but they have no idea what they'll
be making in the next challenge.

408
00:20:31,880 --> 00:20:34,079
Right, bakers. Welcome back
to your Technical Challenge.

409
00:20:34,080 --> 00:20:35,359
Always everybody's favourite.

410
00:20:35,360 --> 00:20:37,959
Today it's been set for you by Paul.

411
00:20:37,960 --> 00:20:39,119
Any words of advice?

412
00:20:39,120 --> 00:20:42,679
Consistency really matters
in this challenge.

413
00:20:42,680 --> 00:20:44,599
As opposed to any other challenge.

414
00:20:44,600 --> 00:20:46,559
Right. Is he finished? I think so.

415
00:20:46,560 --> 00:20:49,119
OK, as ever this Technical Challenge
will be judged blind,

416
00:20:49,120 --> 00:20:52,039
so we're going to have to ask
these two gorgeous specimens

417
00:20:52,040 --> 00:20:54,159
to leave the tent. Off you pop.

418
00:20:54,160 --> 00:20:56,679
Where are they off to today?
I think Paul's having a yard sale.

419
00:20:56,680 --> 00:20:59,319
Well, he does have a lot
of old slippers, that's fair.

420
00:20:59,320 --> 00:21:02,039
Anyway, for your Technical Challenge
today, Paul would like you

421
00:21:02,040 --> 00:21:07,799
to make a Moroccan pie,
using warqa or brick pastry.

422
00:21:07,800 --> 00:21:10,319
What?
We have no idea.

423
00:21:10,320 --> 00:21:12,919
Basically, you need to make 12
very thin sheets of warqa pastry,

424
00:21:12,920 --> 00:21:14,319
whatever that may be,

425
00:21:14,320 --> 00:21:16,999
wrapped around a perfectly-spiced
filling to form a pie.

426
00:21:17,000 --> 00:21:18,079
That's all there is to it.

427
00:21:18,080 --> 00:21:19,599
Hey, kids, you've got
two and a half hours.

428
00:21:19,600 --> 00:21:21,040
On your marks. Get set! Bake.

429
00:21:23,120 --> 00:21:24,120
Right.

430
00:21:26,440 --> 00:21:27,959
I've never heard of warqa pastry.

431
00:21:27,960 --> 00:21:29,760
I mean, I'm guessing it's filo-ish.

432
00:21:30,920 --> 00:21:33,679
No, I haven't heard of this!
What is this?

433
00:21:33,680 --> 00:21:35,880
If anyone has heard of this,
I will get naked.

434
00:21:37,400 --> 00:21:39,039
I'm that confident.

435
00:21:39,040 --> 00:21:40,679
I know what this is.

436
00:21:40,680 --> 00:21:42,400
I've seen it on a travel programme.

437
00:21:45,760 --> 00:21:48,439
Moroccan pie, Paul. Yeah.
What is it?

438
00:21:48,440 --> 00:21:51,319
It's a bit like making
filo mince pies. Yeah.

439
00:21:51,320 --> 00:21:53,279
You put layer on layer
on layer on layer

440
00:21:53,280 --> 00:21:55,399
and you build it up,
and you put your filling in,

441
00:21:55,400 --> 00:21:57,039
then you fold over the top.

442
00:21:57,040 --> 00:21:59,719
But it's made with warqa pastry,
or brick pastry,

443
00:21:59,720 --> 00:22:01,359
and this is the difficult part.

444
00:22:01,360 --> 00:22:04,199
The warqa pastry
is quite a loose batter.

445
00:22:04,200 --> 00:22:05,999
It's basically made on a hot plate.

446
00:22:06,000 --> 00:22:08,679
You have to put it on with a brush,
but if it's too thin,

447
00:22:08,680 --> 00:22:10,959
as they're brushing it on,
it'll just disintegrate.

448
00:22:10,960 --> 00:22:13,759
If it's too thick,
it'll act like a pancake,

449
00:22:13,760 --> 00:22:16,599
and just be like splodge. You're not
going to be able to brush it round.

450
00:22:16,600 --> 00:22:19,719
And the mixture is chicken
and obviously a lot of spices.

451
00:22:19,720 --> 00:22:23,480
Yes, but we haven't told them
how much of the spice to use.

452
00:22:24,920 --> 00:22:27,519
The warqa pastry is crispy,
it's delicious,

453
00:22:27,520 --> 00:22:30,199
and it's solid enough to hold
everything together in a slice.

454
00:22:30,200 --> 00:22:33,119
That is so Moroccan. You put it
in your mouth, and it's Marrakech.

455
00:22:33,120 --> 00:22:37,159
I mean, look how thin it is.
I don't envy them at all.

456
00:22:37,160 --> 00:22:38,759
And there's a heatwave going on.

457
00:22:38,760 --> 00:22:40,079
Would we have given this challenge,

458
00:22:40,080 --> 00:22:42,279
knowing that the weather was
going to be as hot as it was?

459
00:22:42,280 --> 00:22:43,799
You would. Absolutely, yeah.

460
00:22:46,720 --> 00:22:48,239
I'm just not going to rush this

461
00:22:48,240 --> 00:22:50,439
cos there's so much stuff
on this sheet of paper.

462
00:22:50,440 --> 00:22:52,799
"For the pastry, mix together
the flour, semolina, salt,

463
00:22:52,800 --> 00:22:55,680
"lemon juice and olive oil,
then add the water."

464
00:22:57,920 --> 00:22:59,239
So you don't want it to be too thick

465
00:22:59,240 --> 00:23:01,519
cos then you're not going to
be able to get such a thin layer.

466
00:23:01,520 --> 00:23:05,719
"Place a flat pan..." ie, that,
"..over a pan of simmering water."

467
00:23:05,720 --> 00:23:07,559
"Paint the batter thinly in circles

468
00:23:07,560 --> 00:23:10,200
"until the whole pan is covered
in a layer of batter."

469
00:23:12,200 --> 00:23:13,919
I don't get it.

470
00:23:13,920 --> 00:23:16,919
I might just try one
and see what happens.

471
00:23:16,920 --> 00:23:18,879
Gosh.

472
00:23:18,880 --> 00:23:20,320
I feel like this isn't right.

473
00:23:24,000 --> 00:23:25,599
What are you doing now?
Explain to me.

474
00:23:25,600 --> 00:23:26,999
I have no idea what I'm doing.

475
00:23:27,000 --> 00:23:29,239
Surely you can't be putting
wallpaper paste

476
00:23:29,240 --> 00:23:32,919
on a plate on top of a pan?
God, this is grim. I don't know.

477
00:23:32,920 --> 00:23:34,799
What is going on? What is it?

478
00:23:37,360 --> 00:23:40,879
I think the first one was quite
thick, actually. Trial and error.

479
00:23:40,880 --> 00:23:43,560
That's the idea, but I obviously
want it to be thicker.

480
00:23:47,480 --> 00:23:48,480
I don't get it.

481
00:23:50,960 --> 00:23:53,999
My pan was too hot,
so I've reduced temperature,

482
00:23:54,000 --> 00:23:55,479
and it's now a little bit easier.

483
00:23:55,480 --> 00:23:57,239
These look a bit better, these.

484
00:23:57,240 --> 00:23:59,479
I don't know why I didn't
do this thicker beforehand,

485
00:23:59,480 --> 00:24:01,319
cos it was clearly
the better thing to do.

486
00:24:01,320 --> 00:24:03,599
I'm not sure I'm doing this right
but something is forming.

487
00:24:03,600 --> 00:24:04,679
Getting there.

488
00:24:04,680 --> 00:24:06,360
It says we need to make 12.

489
00:24:08,160 --> 00:24:15,039
I don't see how it's wrong, like,
I followed the...

490
00:24:18,120 --> 00:24:19,399
No!

491
00:24:19,400 --> 00:24:22,800
This is one of my biggest fears,
not being able to present something!

492
00:24:24,120 --> 00:24:25,600
Steph, no-one can do this. OK.

493
00:24:26,920 --> 00:24:28,039
So don't worry. Thank you.

494
00:24:28,040 --> 00:24:29,599
It looks so difficult.

495
00:24:29,600 --> 00:24:30,999
It's grim.

496
00:24:31,000 --> 00:24:32,000
Keep going.

497
00:24:34,680 --> 00:24:37,519
Just going to take
a different approach.

498
00:24:37,520 --> 00:24:40,800
I'm potentially going to
survive the situation.

499
00:24:43,640 --> 00:24:46,839
Bakers, you are halfway through.

500
00:24:46,840 --> 00:24:50,359
Sandi, you need a shave. You're
starting to look like Adam Hills.

501
00:24:50,360 --> 00:24:52,679
Actually, it's a good look for you.
Pretty sexy.

502
00:24:52,680 --> 00:24:55,159
"For the filling, heat
olive oil in a pan,

503
00:24:55,160 --> 00:24:57,999
"and add seasoned diced chicken
and cook through."

504
00:24:58,000 --> 00:24:59,799
I've never cooked chicken before.

505
00:24:59,800 --> 00:25:02,679
This is not how I usually cut my
meat. My meat is usually alive.

506
00:25:02,680 --> 00:25:04,199
So let's get this in.

507
00:25:04,200 --> 00:25:05,920
I'm adding the rest of the meat now.

508
00:25:08,440 --> 00:25:10,119
It's got chilli in it.

509
00:25:10,120 --> 00:25:13,159
Do you think that's too far
gone for a chicken?

510
00:25:13,160 --> 00:25:15,399
Would you be able to get that
chicken back on its feet?

511
00:25:15,400 --> 00:25:16,400
Probably not. No.

512
00:25:18,600 --> 00:25:22,119
"Add the onions and garlic,
the harissa paste, fennel seeds,

513
00:25:22,120 --> 00:25:23,959
"cumin seeds, ginger and cinnamon."

514
00:25:23,960 --> 00:25:26,039
Obviously, they haven't told us
how much to put in.

515
00:25:26,040 --> 00:25:28,759
I've gone for a teaspoon
of everything.

516
00:25:28,760 --> 00:25:30,119
It does smell good.

517
00:25:30,120 --> 00:25:32,879
Well, I don't really like that
much spicy things.

518
00:25:32,880 --> 00:25:35,399
I'm trying to work out
where that heat is coming from.

519
00:25:35,400 --> 00:25:37,679
And it is the harissa paste.

520
00:25:37,680 --> 00:25:39,240
I don't think it needs any more.

521
00:25:41,400 --> 00:25:44,239
Bakers, you have half an hour.

522
00:25:44,240 --> 00:25:47,399
Want one? I'm fine, thanks.

523
00:25:47,400 --> 00:25:51,599
10, 11, 12.

524
00:25:51,600 --> 00:25:55,199
We're not going to get 12
of these things, wa-warqas.

525
00:25:55,200 --> 00:25:56,520
More batter, more batter.

526
00:25:57,720 --> 00:25:59,679
Looks like a warqa to me.

527
00:25:59,680 --> 00:26:00,959
It's Arabic for "sheet",

528
00:26:00,960 --> 00:26:04,719
and you are making
really sheet pastry.

529
00:26:04,720 --> 00:26:06,080
Yes. Thank you. So crack on.

530
00:26:08,360 --> 00:26:11,079
Right, so,
"Lay one sheet of warqa in the tin

531
00:26:11,080 --> 00:26:13,160
"so the edge sits
in the middle of the tin."

532
00:26:14,680 --> 00:26:17,839
"Continue lining with
the other seven sheets."

533
00:26:17,840 --> 00:26:19,959
Seven?

534
00:26:19,960 --> 00:26:21,679
All of that in there?
I don't think so.

535
00:26:21,680 --> 00:26:23,199
I think that's too much.

536
00:26:23,200 --> 00:26:26,919
So I guess we, we fill the tin.
It doesn't say don't fill the tin.

537
00:26:26,920 --> 00:26:28,999
You can't still be doing that?

538
00:26:29,000 --> 00:26:30,479
The time for that has gone.

539
00:26:30,480 --> 00:26:31,679
It's well past.

540
00:26:31,680 --> 00:26:35,719
You now need to do some business
where you put this in there.

541
00:26:35,720 --> 00:26:36,840
On that. Foldy, foldy.

542
00:26:38,800 --> 00:26:39,800
Goddamn it.

543
00:26:41,480 --> 00:26:44,559
"Fold the overhanging warqa
over the filling, scrunched up,

544
00:26:44,560 --> 00:26:46,839
"so the warqa has some texture."

545
00:26:46,840 --> 00:26:49,359
I think these are too thick. Eurgh.

546
00:26:49,360 --> 00:26:52,040
If they want a bit of texture,
look at that. In the oven.

547
00:26:56,400 --> 00:26:58,359
And I have no idea how long
it's going to go in there for.

548
00:26:58,360 --> 00:26:59,919
It just says "bake."

549
00:26:59,920 --> 00:27:02,199
I'll check it after 20 minutes.
It won't be quicker than that.

550
00:27:02,200 --> 00:27:03,359
Isn't that beautiful?

551
00:27:03,360 --> 00:27:04,360
Not.

552
00:27:06,240 --> 00:27:08,080
I'm now having to get
a bit of a move on.

553
00:27:12,480 --> 00:27:15,199
I think this has just got
to have to do now.

554
00:27:15,200 --> 00:27:16,879
I'm going in, I'm going in,
don't you worry.

555
00:27:16,880 --> 00:27:17,880
No choice.

556
00:27:28,960 --> 00:27:32,599
I think I'm going to have to
leave it till the last minute.

557
00:27:32,600 --> 00:27:35,599
The worst case would be,
when I come to shake it out,

558
00:27:35,600 --> 00:27:37,119
it goes "ni".

559
00:27:39,200 --> 00:27:40,200
Henry.

560
00:27:42,520 --> 00:27:44,239
Where did he get it from?

561
00:27:44,240 --> 00:27:45,399
A lime tree.

562
00:27:45,400 --> 00:27:46,480
I want to be in on this.

563
00:27:55,920 --> 00:27:58,239
Has everyone forgotten that we've
actually got to get them out?

564
00:27:58,240 --> 00:28:01,040
Bakers, you've got five minutes,
so stop mucking about.

565
00:28:02,080 --> 00:28:03,959
Let's have a look.

566
00:28:03,960 --> 00:28:05,919
I don't know how much
longer that needs.

567
00:28:05,920 --> 00:28:07,279
Well, it's far from baked.

568
00:28:09,640 --> 00:28:12,599
When they say a minute,
it's coming out.

569
00:28:12,600 --> 00:28:13,720
I don't want to drop it.

570
00:28:16,800 --> 00:28:19,239
I don't know if it's right or not.

571
00:28:19,240 --> 00:28:20,280
It's gonna be shocking.

572
00:28:22,560 --> 00:28:23,560
This is really grim.

573
00:28:30,080 --> 00:28:32,559
Bakers, you have one minute left.

574
00:28:32,560 --> 00:28:33,839
Come on, boy.

575
00:28:38,920 --> 00:28:41,000
If I can't get this out in seconds,
kill me.

576
00:28:43,240 --> 00:28:44,240
Wah!

577
00:28:45,440 --> 00:28:46,440
Come on!

578
00:28:55,280 --> 00:28:57,279
Absolute carnage.

579
00:28:57,280 --> 00:28:59,119
I don't want to get it out the tin.

580
00:28:59,120 --> 00:29:00,159
My God.

581
00:29:00,160 --> 00:29:01,760
It is leaking juice everywhere.

582
00:29:05,560 --> 00:29:06,560
Dear.

583
00:29:13,440 --> 00:29:15,559
Bugger!
Bakers, your time is up!

584
00:29:15,560 --> 00:29:18,440
Please place your Moroccan pies
behind your photographs.

585
00:29:22,720 --> 00:29:24,919
Paul and Prue are looking
for Moroccan pies

586
00:29:24,920 --> 00:29:27,839
with a well-cooked,
perfectly-spiced filling

587
00:29:27,840 --> 00:29:30,000
and crisp, un-split warqa pastry.

588
00:29:36,440 --> 00:29:37,799
Let's start with this one.

589
00:29:37,800 --> 00:29:39,559
This one...

590
00:29:39,560 --> 00:29:41,079
..there's been issues.

591
00:29:41,080 --> 00:29:43,319
It's a little bit misshapen.
Well, it's burst, isn't it? Yeah.

592
00:29:43,320 --> 00:29:46,599
I think that was probably on there,
and it's been put down there!

593
00:29:46,600 --> 00:29:48,519
Yeah! If I'm guessing.

594
00:29:48,520 --> 00:29:50,360
I think you're probably right.

595
00:29:53,760 --> 00:29:56,279
I can't see any base there, at all.

596
00:29:56,280 --> 00:29:57,560
It's just filling.

597
00:29:59,760 --> 00:30:01,359
It's quite sharp on the spices

598
00:30:01,360 --> 00:30:02,719
but I quite like that.

599
00:30:02,720 --> 00:30:05,079
Yes, it's got good flavour.
Very nice.

600
00:30:05,080 --> 00:30:07,399
But it does look a bit of a mess.
It does.

601
00:30:07,400 --> 00:30:09,999
Moving on to number two.
Again, it's broken up a lot.

602
00:30:10,000 --> 00:30:12,479
They've struggled with the
warqa dough in the first place.

603
00:30:12,480 --> 00:30:14,239
Wow. That's difficult to cut.

604
00:30:14,240 --> 00:30:15,840
There is a base to it, though..

605
00:30:18,240 --> 00:30:20,799
The pastry's a bit thick,
and therefore a bit tough

606
00:30:20,800 --> 00:30:22,959
and undercooked.

607
00:30:22,960 --> 00:30:24,199
I like the filling, though..

608
00:30:24,200 --> 00:30:26,400
Filling's delicious.
Filling's very good.

609
00:30:28,000 --> 00:30:30,359
This one has struggled with
the consistency of the warqa pasty.

610
00:30:30,360 --> 00:30:32,800
Yeah. The whole thing's
just collapsed..

611
00:30:35,040 --> 00:30:36,799
Lovely and crisp.

612
00:30:36,800 --> 00:30:39,200
There is definitely a base on there.

613
00:30:40,480 --> 00:30:41,960
Quite mild flavoured..

614
00:30:45,320 --> 00:30:46,959
OK. This is much neater, this one.

615
00:30:46,960 --> 00:30:48,799
It is neater. It's pretty solid.

616
00:30:48,800 --> 00:30:50,759
But I'm really impressed
with the top,

617
00:30:50,760 --> 00:30:52,919
you've got a nice, folded look.

618
00:30:52,920 --> 00:30:56,400
Yeah, it's quite soggy when you get
down to the bottom layer, isn't it?

619
00:30:57,600 --> 00:30:58,759
There's a lot of garlic.

620
00:30:58,760 --> 00:31:00,239
Spicy as well, isn't it?

621
00:31:00,240 --> 00:31:02,080
I think
there's too much garlic.

622
00:31:03,120 --> 00:31:06,199
OK, moving on to the last one,
great colour.

623
00:31:06,200 --> 00:31:07,200
It's crispy.

624
00:31:08,920 --> 00:31:09,959
Nice.

625
00:31:09,960 --> 00:31:11,160
Good base on it, as well.

626
00:31:13,640 --> 00:31:17,599
That it is holding so well together,
when it's really very hot...

627
00:31:17,600 --> 00:31:19,319
Yeah, yeah, it is.

628
00:31:19,320 --> 00:31:20,359
..is excellent.

629
00:31:20,360 --> 00:31:21,360
That's lovely.

630
00:31:22,880 --> 00:31:27,399
Prue and Paul will now rank the
Moroccan pies from worst to best.

631
00:31:27,400 --> 00:31:30,959
OK, in fifth position was...

632
00:31:30,960 --> 00:31:33,119
..this one. Whose is this?
I'm afraid that's me.

633
00:31:33,120 --> 00:31:35,839
Henry, you struggled a little bit
with the warqa pastry.

634
00:31:35,840 --> 00:31:37,359
More colour would've been better.

635
00:31:37,360 --> 00:31:40,439
In fourth place, we have this one.

636
00:31:40,440 --> 00:31:45,119
The filling tasted absolutely
delicious, but it needed longer.

637
00:31:45,120 --> 00:31:48,399
In third position is this one.
Whose is this?

638
00:31:48,400 --> 00:31:49,599
Not bad.

639
00:31:49,600 --> 00:31:51,919
The whole thing came together
quite nicely,

640
00:31:51,920 --> 00:31:54,519
and you do have some
strong flavours in there.

641
00:31:54,520 --> 00:31:57,159
Did you go slightly overboard
with a few? Garlic, maybe?

642
00:31:57,160 --> 00:31:59,439
Maybe, yeah.
I think Prue picked up on.

643
00:31:59,440 --> 00:32:03,919
And then, in second place,

644
00:32:03,920 --> 00:32:05,879
we had this one. Whose, is it?

645
00:32:05,880 --> 00:32:06,880
Mine. Rosie.

646
00:32:08,000 --> 00:32:11,599
And there was some debate about it,
because it exploded,

647
00:32:11,600 --> 00:32:15,559
but you know Rosie, your pastry was
so excellent, and so flavoursome,

648
00:32:15,560 --> 00:32:18,239
and the filling tasted so good,
we thought it should be second.

649
00:32:18,240 --> 00:32:19,759
Thank you.

650
00:32:19,760 --> 00:32:21,759
Which means, first place...

651
00:32:21,760 --> 00:32:23,799
Yes, finally!

652
00:32:23,800 --> 00:32:26,039
All round, it was pretty good.

653
00:32:26,040 --> 00:32:27,759
I mean, you had some
really thin pastry,

654
00:32:27,760 --> 00:32:29,559
but you managed to layer it up
so you couldn't see.

655
00:32:29,560 --> 00:32:32,039
It was solid, it had a strong colour
and the flavours were good.

656
00:32:32,040 --> 00:32:33,359
Well done.

657
00:32:33,360 --> 00:32:35,199
Finally! Well done.

658
00:32:35,200 --> 00:32:37,560
Finally got first place.

659
00:32:39,680 --> 00:32:41,839
Just eight tries.

660
00:32:41,840 --> 00:32:43,959
I don't know how
I got away with that.

661
00:32:43,960 --> 00:32:44,960
My pie exploded!

662
00:32:46,480 --> 00:32:48,159
But, yeah, awesome.

663
00:32:48,160 --> 00:32:50,799
I'm just relieved
to have got through that one.

664
00:32:50,800 --> 00:32:52,719
I was a bit flaky, wasn't I?

665
00:32:52,720 --> 00:32:53,839
Silly me.

666
00:32:53,840 --> 00:32:56,399
At the moment, I feel a bit
like Jesus did on, sort of,

667
00:32:56,400 --> 00:32:57,439
Maundy Thursday.

668
00:32:57,440 --> 00:32:58,640
Awaiting crucifixion.

669
00:33:07,320 --> 00:33:09,719
The bakers have one last chance
to impress

670
00:33:09,720 --> 00:33:11,759
in the showstopper challenge

671
00:33:11,760 --> 00:33:14,999
before Paul and Prue
decide who is star baker

672
00:33:15,000 --> 00:33:16,719
and who must leave the tent.

673
00:33:16,720 --> 00:33:18,119
I do not know where we are.

674
00:33:18,120 --> 00:33:22,319
Henry, brilliant signature,
lousy technical.

675
00:33:22,320 --> 00:33:24,799
David, you thought it looked
like he'd burnt the carrots

676
00:33:24,800 --> 00:33:26,839
but then he came first
in the technical. I know.

677
00:33:26,840 --> 00:33:29,679
We're in the same situation
as we have been for the last

678
00:33:29,680 --> 00:33:32,359
couple of weeks, where they've
literally just reversed

679
00:33:32,360 --> 00:33:34,679
so it all relies
on the showstopper again.

680
00:33:34,680 --> 00:33:37,839
Alice may be in a little
bit of trouble, Rosie,

681
00:33:37,840 --> 00:33:40,239
possibly Henry's in a little
bit of trouble as well.

682
00:33:40,240 --> 00:33:44,759
I have to say his signature,
my lunch was delicious.

683
00:33:44,760 --> 00:33:47,559
I mean, who would've thought?
You're just here for the free lunch.

684
00:33:47,560 --> 00:33:51,159
Who would've thought of putting
crab on top of a tarte tatin?

685
00:33:51,160 --> 00:33:53,359
You guys, your eyes lit up
when he said that.

686
00:33:53,360 --> 00:33:55,999
Rosie, I keep thinking
she's in trouble

687
00:33:56,000 --> 00:33:57,959
and then she manages to
kind of get herself back.

688
00:33:57,960 --> 00:34:02,319
I have no idea, at the moment,
who's winning, frankly.

689
00:34:02,320 --> 00:34:04,159
It, it's so tight,

690
00:34:04,160 --> 00:34:06,959
they've got to create a little
bit of Bake Off magic.

691
00:34:06,960 --> 00:34:08,559
Semi-final week next week.

692
00:34:08,560 --> 00:34:11,840
Well, their nerves may well
come into play today.

693
00:34:15,560 --> 00:34:16,599
Morning, bakers.

694
00:34:16,600 --> 00:34:18,639
Welcome to your
showstopper challenge.

695
00:34:18,640 --> 00:34:22,399
Today Paul and Prue would like you
to make a stunning vertical pie.

696
00:34:22,400 --> 00:34:24,159
Vertical pie? Crazy!

697
00:34:24,160 --> 00:34:25,879
What's next, a horizontal quiche?

698
00:34:25,880 --> 00:34:27,439
I think all quiches are horizontal.

699
00:34:27,440 --> 00:34:28,959
Yeah. Yeah.
Good point.

700
00:34:28,960 --> 00:34:30,399
Move on, shall we?

701
00:34:30,400 --> 00:34:32,839
Paul and Prue would like you
to make a large pie base with

702
00:34:32,840 --> 00:34:35,719
decoratively shaped pastry arranged
vertically supporting at least

703
00:34:35,720 --> 00:34:37,359
two further pies.

704
00:34:37,360 --> 00:34:39,519
Your fillings can be
savoury or sweet

705
00:34:39,520 --> 00:34:41,159
and you can use any pastry you like.

706
00:34:41,160 --> 00:34:43,559
Yeah, but not each other's. No. No.
You've got four hours.

707
00:34:43,560 --> 00:34:44,999
On your marks... Get set.

708
00:34:45,000 --> 00:34:46,000
..bake!

709
00:34:52,320 --> 00:34:56,479
I'm just gonna make loads of pastry
and get it chilling in the fridge.

710
00:34:56,480 --> 00:35:00,319
Pie's not at all my thing, like,
don't know why I've never had

711
00:35:00,320 --> 00:35:02,720
a massive penchant for a pie.

712
00:35:03,800 --> 00:35:05,279
I think everyone's feeling
the pressure

713
00:35:05,280 --> 00:35:07,039
of this showstopper particularly.

714
00:35:07,040 --> 00:35:10,279
This is a fairly crazy idea.

715
00:35:10,280 --> 00:35:11,879
It's a vertical pie.

716
00:35:11,880 --> 00:35:14,999
What we mean by that is they have
to make minimum of three pies

717
00:35:15,000 --> 00:35:17,599
stacked on top of each other.

718
00:35:17,600 --> 00:35:19,959
They can be just boringly stacked

719
00:35:19,960 --> 00:35:22,439
but I'm hoping they'll be
more interesting than that.

720
00:35:22,440 --> 00:35:24,999
Whether it's shortcrust
or hot water crust,

721
00:35:25,000 --> 00:35:28,159
the choice of pastry is critical.

722
00:35:28,160 --> 00:35:31,639
The pastry needs to be
thin enough to be delicious

723
00:35:31,640 --> 00:35:33,959
and firm enough to hold
the whole thing together.

724
00:35:33,960 --> 00:35:35,799
The flavours have
gotta be there as well.

725
00:35:35,800 --> 00:35:38,759
Too much liquid in their filling
can seep down.

726
00:35:38,760 --> 00:35:42,919
You want to be able to put the knife
through and cut a wedge out

727
00:35:42,920 --> 00:35:44,519
and let it all hold its shape.

728
00:35:44,520 --> 00:35:46,319
This challenge has to be difficult.

729
00:35:46,320 --> 00:35:50,080
We're looking for the four best
people to go into the semi-final.

730
00:35:51,800 --> 00:35:52,839
Morning.

731
00:35:52,840 --> 00:35:54,719
Morning, Alice.
Morning, Alice.

732
00:35:54,720 --> 00:35:57,479
Alice, tell us all about
your vertical pie.

733
00:35:57,480 --> 00:36:01,759
So I'm making a, a tree trunk
out of pastry which is gonna support

734
00:36:01,760 --> 00:36:04,679
a pie on top and then
the tree house made of pie

735
00:36:04,680 --> 00:36:07,239
and a swing hopefully that can...
Perfect.

736
00:36:07,240 --> 00:36:09,839
Kind of swing in the breeze so...
Wow.

737
00:36:09,840 --> 00:36:13,999
Alice's swing, three apple and
blackberry pies and the hollow

738
00:36:14,000 --> 00:36:16,359
tree trunk supporting them
will all be made

739
00:36:16,360 --> 00:36:18,799
from crumbly shortcrust pastry.

740
00:36:18,800 --> 00:36:21,879
You have shortcrust which is gonna
have to be quite thick

741
00:36:21,880 --> 00:36:23,279
to support a pie.

742
00:36:23,280 --> 00:36:24,959
Yeah, so it's quite heavy

743
00:36:24,960 --> 00:36:28,519
and I hope, I really hope that it,
it kind of stays, yeah.

744
00:36:28,520 --> 00:36:30,759
Sounds like I could live in it,
do you not think?

745
00:36:30,760 --> 00:36:31,999
I'm a little bit nervous.

746
00:36:32,000 --> 00:36:33,199
Well, yeah.
You could live in it.

747
00:36:33,200 --> 00:36:35,359
Well, with a ladder.
No, I'm making a ladder.

748
00:36:35,360 --> 00:36:37,119
There is a ladder.
You are, there you go.

749
00:36:37,120 --> 00:36:38,959
Perfect.
Pastry ladder.

750
00:36:38,960 --> 00:36:42,239
Ladders aren't the only things
being scaled in the tent today.

751
00:36:42,240 --> 00:36:44,639
I'm doing, a fish pie.

752
00:36:44,640 --> 00:36:47,679
My theme is based on Whitby, the
town that I come from

753
00:36:47,680 --> 00:36:50,959
cos that's a fishing port
but also it's an old whaling town.

754
00:36:50,960 --> 00:36:55,519
His nautical showstopper may be
full to its shortcrust brim

755
00:36:55,520 --> 00:36:58,439
with fishy flavours but there's
one traditional feature of a pie

756
00:36:58,440 --> 00:37:00,399
David is throwing overboard.

757
00:37:00,400 --> 00:37:04,159
Is there a reason why you haven't
got a lid on any of your pies?

758
00:37:04,160 --> 00:37:05,679
No... no, I do.

759
00:37:05,680 --> 00:37:06,959
I really like cos it's all...

760
00:37:06,960 --> 00:37:08,399
What makes a pie a pie?

761
00:37:08,400 --> 00:37:11,159
Well, true actually because a pie
is the lid, isn't it

762
00:37:11,160 --> 00:37:13,039
because normally in the past
you've had a... It can be.

763
00:37:13,040 --> 00:37:14,519
A tin, a tin with a lid on top.

764
00:37:14,520 --> 00:37:15,999
It can be.
And a tart would be underneath.

765
00:37:16,000 --> 00:37:18,880
It's an open pie?
Yeah, it is an open pie, yeah.

766
00:37:22,280 --> 00:37:26,479
If they overwork their shortcrust
or don't rest it for long enough

767
00:37:26,480 --> 00:37:30,359
in the fridge,
it can become tough and rubbery.

768
00:37:30,360 --> 00:37:33,880
So basically I want these chilling
so that I can make my filling.

769
00:37:37,960 --> 00:37:40,999
All the other bakers are using
hot water crust pastry

770
00:37:41,000 --> 00:37:44,839
which they'll prepare later as it
needs to be shaped while warm.

771
00:37:44,840 --> 00:37:47,759
In the meantime,
they've started on their fillings.

772
00:37:47,760 --> 00:37:50,039
So this is just some
chopped chillis.

773
00:37:50,040 --> 00:37:52,919
These are all going into the curry.

774
00:37:52,920 --> 00:37:56,999
I think when I was, like, really
young, the first thing I ate was,

775
00:37:57,000 --> 00:37:59,839
well, maybe not the first thing,
but I was a bit of a curry girl

776
00:37:59,840 --> 00:38:02,999
when I was younger so, goes back
to my childhood a little bit.

777
00:38:03,000 --> 00:38:07,399
Steph's also revisiting childhood
with her design, a three-tier

778
00:38:07,400 --> 00:38:12,359
fairground carousel complete with
delicately painted pastry horses.

779
00:38:12,360 --> 00:38:15,519
I just saw somebody get married and
have a carousel at their wedding.

780
00:38:15,520 --> 00:38:17,199
That's very cool.
I know it's a good shout, isn't it?

781
00:38:17,200 --> 00:38:18,999
That's very,
almost worth getting married for.

782
00:38:19,000 --> 00:38:21,359
Well, exactly. Not quite.
I mean, no. No.

783
00:38:21,360 --> 00:38:25,079
Steph's not the only baker hoping
to curry favour with the judges.

784
00:38:25,080 --> 00:38:27,839
This is for the,
the curried vegetables.

785
00:38:27,840 --> 00:38:29,119
Mild really.

786
00:38:29,120 --> 00:38:32,119
I think my, my husband doesn't eat
anything spicy at all.

787
00:38:32,120 --> 00:38:34,439
I'm, I'm slowly,
slowly converting him.

788
00:38:34,440 --> 00:38:36,719
I put a little bit more
chilli in everything I do.

789
00:38:36,720 --> 00:38:40,439
Even Rosie's husband, Lewis,
has approved the spicy vegetable

790
00:38:40,440 --> 00:38:41,879
filling for her pie tower.

791
00:38:41,880 --> 00:38:44,039
Her tree, birds nest pies

792
00:38:44,040 --> 00:38:48,279
and a camembert dragon will complete
her ambitious fairytale design.

793
00:38:48,280 --> 00:38:50,799
Rosie, how many pies altogether?

794
00:38:50,800 --> 00:38:52,439
Nine pies.
Nine pies?

795
00:38:52,440 --> 00:38:54,039
Nine pies? Wow. Yes.

796
00:38:54,040 --> 00:38:57,519
Are you gonna finish this on time?
Yes.

797
00:38:57,520 --> 00:38:59,399
Have you practiced this?
Yes.

798
00:38:59,400 --> 00:39:02,719
Have you done all of it?
Yes.

799
00:39:02,720 --> 00:39:04,999
Ish!

800
00:39:05,000 --> 00:39:06,639
Henry. Hello.

801
00:39:06,640 --> 00:39:08,519
Hello, hello.
Morning.

802
00:39:08,520 --> 00:39:10,119
This is obviously
a savoury pie, then?

803
00:39:10,120 --> 00:39:12,079
This, this is
pretty savoury, this bit.

804
00:39:12,080 --> 00:39:13,319
Did you just steal some ham?

805
00:39:13,320 --> 00:39:15,319
Yeah. Do you want
some ham? I've got so much.

806
00:39:15,320 --> 00:39:18,279
Yes, I'd like a piece of ham.
Stop this, Paul.

807
00:39:18,280 --> 00:39:19,599
Here, here.

808
00:39:19,600 --> 00:39:20,919
Stop it you lot.

809
00:39:20,920 --> 00:39:22,999
Henry, Henry, hey, stop it, you two.

810
00:39:23,000 --> 00:39:24,519
Yes, my darling. Yes.

811
00:39:24,520 --> 00:39:26,959
Henry, could you explain
your vertical pie to us?

812
00:39:26,960 --> 00:39:29,079
Yes, so I'm doing a sweet
and a savoury..

813
00:39:29,080 --> 00:39:31,759
It's gonna look like a chandelier
hopefully.

814
00:39:31,760 --> 00:39:33,999
Or reminiscent of a chandelier.

815
00:39:34,000 --> 00:39:37,839
Henry's upside-down chandelier
will consist of four pies.

816
00:39:37,840 --> 00:39:42,239
Two chicken, ham and chorizo
and two spiced chocolate and pecan.

817
00:39:42,240 --> 00:39:45,799
So what's the, connection between
the sweet and the savoury pies?

818
00:39:45,800 --> 00:39:48,319
They're just really nice flavours.
With the cinnamon...

819
00:39:48,320 --> 00:39:49,840
Who, who says?

820
00:39:50,880 --> 00:39:53,719
My mother's palette.

821
00:39:53,720 --> 00:39:55,239
Don't you dare.
I won't mess with your mother.

822
00:39:55,240 --> 00:39:56,999
No, no, no, that's fine.

823
00:39:57,000 --> 00:39:58,399
So, good luck then.

824
00:39:58,400 --> 00:39:59,600
Thank you, Henry.

825
00:40:00,760 --> 00:40:01,959
Sweet or savoury,

826
00:40:01,960 --> 00:40:06,399
the judges will be expecting
moist fillings packed with flavour.

827
00:40:06,400 --> 00:40:10,559
The granny smith are quite sharp
but you've got the caramel which

828
00:40:10,560 --> 00:40:15,399
makes it really nice and sweet
so should all balance really nicely.

829
00:40:15,400 --> 00:40:17,039
That looks fabulous, darling.

830
00:40:17,040 --> 00:40:19,239
It is incredible.
Is it from Whitby?

831
00:40:19,240 --> 00:40:20,919
No, but it could be.

832
00:40:20,920 --> 00:40:23,479
Was it fun growing up there?
Did you go, "Yay?"

833
00:40:23,480 --> 00:40:25,959
It was fun when you were really
young and then as a teenager

834
00:40:25,960 --> 00:40:27,839
you obviously had the thing of like,
"We're in the middle of nowhere."

835
00:40:27,840 --> 00:40:29,799
There weren't quite the clubs
that you were looking for?

836
00:40:29,800 --> 00:40:31,639
No, definitely not the ones
I was looking for.

837
00:40:31,640 --> 00:40:33,040
OK, fair enough.

838
00:40:34,640 --> 00:40:37,759
I've got 15 minutes to get these
pies in the oven

839
00:40:37,760 --> 00:40:39,680
and that's actually doable.

840
00:40:41,080 --> 00:40:42,599
Do you like meaty pies?

841
00:40:42,600 --> 00:40:44,960
Or can you go overboard,
do you think?

842
00:40:56,520 --> 00:40:59,479
It's the eyes, it's the eyes.

843
00:40:59,480 --> 00:41:02,800
It's like a shark
but with even less mercy.

844
00:41:05,360 --> 00:41:08,759
Even if they think their fillings
are in hand, Steph, Rosie

845
00:41:08,760 --> 00:41:11,719
and Henry still have their pastry
to worry about.

846
00:41:11,720 --> 00:41:13,040
There's lard and the butter.

847
00:41:15,240 --> 00:41:17,039
That's so much fat.

848
00:41:17,040 --> 00:41:19,599
Hot water crust's a dough
you can knead a lot more

849
00:41:19,600 --> 00:41:21,879
than standard pastry.

850
00:41:21,880 --> 00:41:24,439
As it cools down, it goes like
really brittle and you can't use it

851
00:41:24,440 --> 00:41:26,959
so you have to use it pretty
much straight away.

852
00:41:26,960 --> 00:41:28,479
Whatever their pastry,

853
00:41:28,480 --> 00:41:33,039
if it's too thick, the bakers risk
an uneven bake and raw dough.

854
00:41:33,040 --> 00:41:37,119
Too thin and it may be too weak
to support their structures.

855
00:41:37,120 --> 00:41:41,159
It's all about balancing
the structural integrity of the pie.

856
00:41:41,160 --> 00:41:42,839
Gotta hope that it all
kind of holds together.

857
00:41:42,840 --> 00:41:44,680
I am really nervous actually.

858
00:41:46,880 --> 00:41:48,799
I think I've caught the sun a bit.

859
00:41:48,800 --> 00:41:50,199
You are a tiny bit red.

860
00:41:51,640 --> 00:41:54,759
Bakers, you are halfway through.
Halfway through.

861
00:41:54,760 --> 00:41:57,439
Ooh, I'm worried about timings now.

862
00:41:57,440 --> 00:41:59,559
This is the base pie.

863
00:41:59,560 --> 00:42:04,559
Probably a bit behind
so a bit flustered by that.

864
00:42:04,560 --> 00:42:07,239
In all the recipes I've read, it
says to put this piping nozzle

865
00:42:07,240 --> 00:42:09,439
in the top but this piping nozzle's
going directly into meat filling.

866
00:42:09,440 --> 00:42:11,719
So I don't know how the steam
goes through but I'm doing it.

867
00:42:11,720 --> 00:42:15,479
With multiple pies of different
shapes and sizes, achieving

868
00:42:15,480 --> 00:42:19,560
the perfect bake will test
the bakers' skill and stamina.

869
00:42:21,040 --> 00:42:22,319
I'm doing so much.

870
00:42:22,320 --> 00:42:23,600
I always do so much.

871
00:42:24,880 --> 00:42:28,600
So it's going in for
an hour and ten.

872
00:42:29,680 --> 00:42:31,359
Two in the oven.

873
00:42:31,360 --> 00:42:33,079
Many to go.

874
00:42:33,080 --> 00:42:37,800
Right, I just need to
get my last pie in the oven.

875
00:42:39,200 --> 00:42:41,279
Ooh.

876
00:42:41,280 --> 00:42:43,519
You're doing dragons, aren't you?

877
00:42:43,520 --> 00:42:45,399
One dragon. One dragon.
Just, just the one.

878
00:42:45,400 --> 00:42:47,359
Just one. Got a name?
Yeah.

879
00:42:47,360 --> 00:42:49,919
He's called Bert.
Camembert Bert?

880
00:42:49,920 --> 00:42:51,639
Yeah.
Bert, the dragon?

881
00:42:51,640 --> 00:42:53,079
Yeah.

882
00:42:53,080 --> 00:42:55,879
Unicorns, rainbows.
Yeah. He made a few faces but...

883
00:42:55,880 --> 00:42:57,079
Paul's all over that stuff.

884
00:42:57,080 --> 00:42:59,719
Why don't any of you just
do a sports car?

885
00:42:59,720 --> 00:43:01,359
What's wrong with you?

886
00:43:01,360 --> 00:43:03,039
This is for the pecan pie filling.

887
00:43:03,040 --> 00:43:05,439
I'm going to get the filling ready,
do the decorations.

888
00:43:05,440 --> 00:43:08,159
I can do that in an hour
and a half, if I work fast.

889
00:43:08,160 --> 00:43:10,199
Bakers, important Noel announcement.

890
00:43:10,200 --> 00:43:12,840
You have one hour remaining.

891
00:43:15,240 --> 00:43:17,919
I thought we had like
two hours left.

892
00:43:17,920 --> 00:43:20,119
That is not enough, the...

893
00:43:20,120 --> 00:43:23,879
IIt's so not enough time
for this.

894
00:43:23,880 --> 00:43:25,479
Pie marathon, that is.

895
00:43:25,480 --> 00:43:26,920
Pie, pie, pie, pie, pie, pie, pie.

896
00:43:30,200 --> 00:43:31,799
Right, they're in.

897
00:43:31,800 --> 00:43:34,159
And if perfect pies
weren't tricky enough,

898
00:43:34,160 --> 00:43:38,719
they also need to craft
exquisite pastry decorations.

899
00:43:38,720 --> 00:43:40,599
So these are the horses.

900
00:43:40,600 --> 00:43:42,159
I'm making a tree.

901
00:43:42,160 --> 00:43:44,359
It is a fairytale tree.

902
00:43:44,360 --> 00:43:48,079
So I'm making a tree trunk
for my tree house.

903
00:43:48,080 --> 00:43:50,079
Think I'm a little bit mad.

904
00:43:50,080 --> 00:43:54,080
I realised you can make scales
by using the cutter.

905
00:43:55,120 --> 00:43:57,679
These are the shapes
which are going round the edge.

906
00:43:57,680 --> 00:43:59,839
The thing about chandeliers is,
you can have them

907
00:43:59,840 --> 00:44:01,679
as minimal or as ornate
as you'd like.

908
00:44:01,680 --> 00:44:03,640
So we'll see how ornate
this one gets.

909
00:44:07,000 --> 00:44:08,600
That's the rest of Bert.

910
00:44:11,400 --> 00:44:15,719
OK, Sandi, what I'm gonna do is,
I'm gonna throw the sack in the air,

911
00:44:15,720 --> 00:44:18,759
you dive out of it,
do a forward roll in mid-air

912
00:44:18,760 --> 00:44:21,319
and say, "Bakers, you've
got half an hour left"

913
00:44:21,320 --> 00:44:22,599
OK? Right, perfect.

914
00:44:22,600 --> 00:44:24,280
One, two, three.

915
00:44:28,200 --> 00:44:31,199
Bakers,
you've got half an hour left.

916
00:44:31,200 --> 00:44:33,279
Useless!

917
00:44:33,280 --> 00:44:36,199
I think I need to get my pie
out of the oven.

918
00:44:36,200 --> 00:44:39,239
The pies need five more minutes
but I can't really give them

919
00:44:39,240 --> 00:44:40,480
that five more minutes.

920
00:44:42,080 --> 00:44:43,679
Those actually look OK.

921
00:44:43,680 --> 00:44:45,520
I'm actually fairly happy.

922
00:44:49,280 --> 00:44:51,760
We have no idea
but we'll call it done.

923
00:44:54,000 --> 00:44:55,639
Happy enough with that.

924
00:44:55,640 --> 00:44:57,319
Can you hold the glass?

925
00:44:57,320 --> 00:44:59,720
The glass? Yeah, I've got the glass.

926
00:45:01,520 --> 00:45:04,320
It will come off,
there's just something...

927
00:45:06,240 --> 00:45:07,799
I don't know what to do.

928
00:45:07,800 --> 00:45:09,760
Me neither.

929
00:45:11,800 --> 00:45:13,040
So that's worked.

930
00:45:15,400 --> 00:45:16,759
Right.

931
00:45:16,760 --> 00:45:18,320
Definitely lost the portholes.

932
00:45:32,640 --> 00:45:34,960
I just freaked out then. Ha!

933
00:45:38,200 --> 00:45:39,759
Important Sandi announcement.

934
00:45:39,760 --> 00:45:41,079
Bakers, you have ten minutes.

935
00:45:41,080 --> 00:45:42,719
I always want an hour
to assemble at the end

936
00:45:42,720 --> 00:45:44,640
and I always have ten minutes.
Whoo!

937
00:45:47,600 --> 00:45:49,119
There we go.

938
00:45:49,120 --> 00:45:50,840
This is gonna act as a little stand.

939
00:45:52,280 --> 00:45:55,160
These waves are strong enough
to hold it up.

940
00:45:57,560 --> 00:45:58,920
A dragon with a head.

941
00:46:00,080 --> 00:46:01,280
This is so stressful now.

942
00:46:02,760 --> 00:46:05,200
So they're to just support the pies.

943
00:46:07,040 --> 00:46:10,399
No dowels no, not for any reason
other than the fact that

944
00:46:10,400 --> 00:46:12,719
I'm stupid, I think.

945
00:46:12,720 --> 00:46:14,160
It's the pie of shame.

946
00:46:15,440 --> 00:46:16,879
Boat, boat there, done.

947
00:46:16,880 --> 00:46:19,439
Right, I mean, I just need
a few minutes to decorate it.

948
00:46:19,440 --> 00:46:20,679
Bakers, you have one minute.

949
00:46:20,680 --> 00:46:21,800
Just one minute.

950
00:46:29,960 --> 00:46:31,760
I've made a little swing.

951
00:46:33,040 --> 00:46:37,839
Can literally all crash down
but what can you do?

952
00:46:37,840 --> 00:46:39,679
I can't get it to hold.

953
00:46:39,680 --> 00:46:42,840
For God's sake.

954
00:46:45,280 --> 00:46:49,119
Right bakers, that is
the end of the challenge.

955
00:46:49,120 --> 00:46:50,320
Ta da.

956
00:46:51,360 --> 00:46:52,680
That was terrifying.

957
00:46:53,960 --> 00:46:56,679
Not perfect, but OK.

958
00:46:58,720 --> 00:47:00,279
Come on!

959
00:47:00,280 --> 00:47:02,479
The whole pie's falling apart.

960
00:47:02,480 --> 00:47:03,600
I'm going home.

961
00:47:10,760 --> 00:47:14,599
Prue and Paul will now judge
the bakers' vertical pies.

962
00:47:14,600 --> 00:47:16,639
Rosie, please bring
up your vertical pie.

963
00:47:16,640 --> 00:47:18,640
Shall I come and help you?
Yes, please.

964
00:47:23,560 --> 00:47:27,479
It's like a strange game.

965
00:47:27,480 --> 00:47:30,799
- My God.
- Hang on a minute.

966
00:47:30,800 --> 00:47:32,480
Right which way? Here?

967
00:47:41,240 --> 00:47:42,719
I think the design's amazing.

968
00:47:42,720 --> 00:47:45,919
The knight down here,
it's been blasted.

969
00:47:47,520 --> 00:47:49,919
It's just lovely. It's imaginative.

970
00:47:49,920 --> 00:47:52,880
Thank you. It's very
funny too, which I love.

971
00:47:56,800 --> 00:48:00,039
It's like a nasty giant
attacking a castle.

972
00:48:00,040 --> 00:48:02,479
The pastry's too thick
for the size of that.

973
00:48:02,480 --> 00:48:04,560
Yeah. It should be much thinner.

974
00:48:10,520 --> 00:48:14,879
The curry flavour is good
but your filling is very dry.

975
00:48:14,880 --> 00:48:16,719
It's very bitty.
It just falls apart.

976
00:48:16,720 --> 00:48:18,719
I was just so scared of
the moisture. Yeah. Yeah.

977
00:48:18,720 --> 00:48:21,119
I was just so scared of it.
But it can be your enemy as well.

978
00:48:21,120 --> 00:48:23,239
The dryness is... I know.
..probably worse. OK.

979
00:48:23,240 --> 00:48:26,879
I want to have a quick look
in the dragon, if you don't mind.
Yeah, he's a different filling.

980
00:48:26,880 --> 00:48:28,480
Argh. Bye-bye, bird.

981
00:48:30,400 --> 00:48:31,640
Saint George.

982
00:48:35,720 --> 00:48:37,839
It's very dry too.

983
00:48:37,840 --> 00:48:40,599
I think the idea, the sculpture
of it is excellent.

984
00:48:40,600 --> 00:48:43,199
I think the textures are all wrong.
OK.

985
00:48:43,200 --> 00:48:45,440
Thanks, Rosie. Thank you, Rosie.

986
00:48:57,840 --> 00:49:01,159
The trunk of the tree,
it's very well done.

987
00:49:01,160 --> 00:49:02,879
I think the overall design

988
00:49:02,880 --> 00:49:04,960
with the swing as well,
it's exceptional.

989
00:49:16,720 --> 00:49:19,879
The pastry's tough as old boots.

990
00:49:19,880 --> 00:49:21,439
You've just worked it too much.

991
00:49:21,440 --> 00:49:23,679
I would not say it was
tough as old boots,

992
00:49:23,680 --> 00:49:26,039
but it isn't the tenderest
pastry we've ever had.

993
00:49:26,040 --> 00:49:27,599
And the filling's quite dry.

994
00:49:27,600 --> 00:49:29,839
You've taken too much
moisture out of it. Yeah.

995
00:49:29,840 --> 00:49:31,519
I very seldom say this,

996
00:49:31,520 --> 00:49:35,279
but I would say there isn't quite
enough sweetness in the filling.

997
00:49:35,280 --> 00:49:40,119
The idea is fantastic but, for me,
it's not quite there.

998
00:49:40,120 --> 00:49:42,519
Thank you, Alice. OK, thank you.

999
00:49:42,520 --> 00:49:43,920
Very imaginative.

1000
00:49:53,360 --> 00:49:55,239
It's wonderfully intricate

1001
00:49:55,240 --> 00:49:56,879
and really interesting

1002
00:49:56,880 --> 00:49:59,759
and it's obviously
a big marine story.

1003
00:49:59,760 --> 00:50:03,999
You've got that whole idea of
three pies being one story.

1004
00:50:04,000 --> 00:50:05,799
I think the design is very good,

1005
00:50:05,800 --> 00:50:07,639
the way it's been constructed.

1006
00:50:07,640 --> 00:50:09,600
The exposed veg...

1007
00:50:11,240 --> 00:50:12,999
..I don't really like.

1008
00:50:13,000 --> 00:50:17,320
It needs to be more of a lattice
thing to enclose it, for me.

1009
00:50:22,880 --> 00:50:25,839
The pastry could've been baked
a little longer underneath.

1010
00:50:33,320 --> 00:50:35,359
Pastry's lovely and short.

1011
00:50:35,360 --> 00:50:37,679
I think your filing in there's
slightly over seasoned.

1012
00:50:37,680 --> 00:50:39,999
I agree, it's a bit too salty.

1013
00:50:40,000 --> 00:50:41,759
It's the smoked salmon of course.

1014
00:50:41,760 --> 00:50:43,239
And it feels quite dry.

1015
00:50:43,240 --> 00:50:46,079
You lost all the moisture when
you... because it's... it's got no lid

1016
00:50:46,080 --> 00:50:47,280
so it just blew away.

1017
00:50:58,400 --> 00:50:59,799
Well, I love it.

1018
00:50:59,800 --> 00:51:02,039
The little horses are lovely,

1019
00:51:02,040 --> 00:51:04,759
the pastry is properly browned.

1020
00:51:04,760 --> 00:51:07,919
The little pastry squares could've
been thinner... yeah.

1021
00:51:07,920 --> 00:51:10,679
..and then put on the side.
They're a little bit clumsy.

1022
00:51:10,680 --> 00:51:13,719
OK. But it is neat
and it's very organised.

1023
00:51:13,720 --> 00:51:15,040
It's very Steph.

1024
00:51:19,560 --> 00:51:21,640
It's holding together nicely.

1025
00:51:29,320 --> 00:51:31,159
Delicious, Steph.

1026
00:51:31,160 --> 00:51:33,199
It's not too dry,

1027
00:51:33,200 --> 00:51:35,079
curry flavours are lovely.

1028
00:51:35,080 --> 00:51:37,959
To get a wall like that,
a filing that's not moving

1029
00:51:37,960 --> 00:51:41,519
and still carry the moisture and the
spices, it's really, really good.

1030
00:51:41,520 --> 00:51:43,879
The pastry is nice and thin.

1031
00:51:43,880 --> 00:51:45,999
And nice and thin. Yeah, it's flaky.

1032
00:51:46,000 --> 00:51:47,799
That's a really nice pie.

1033
00:51:47,800 --> 00:51:49,039
Thanks. Thank you, Steph.

1034
00:51:49,040 --> 00:51:51,040
Well done. Thank you.

1035
00:51:53,800 --> 00:51:55,320
Well done.

1036
00:51:56,840 --> 00:51:59,640
Henry, would you like to bring
up your vertical pie? Yes.

1037
00:52:01,080 --> 00:52:03,399
Ooh.

1038
00:52:03,400 --> 00:52:04,920
This is terrifying.

1039
00:52:07,840 --> 00:52:09,359
Ooh, sh...

1040
00:52:14,840 --> 00:52:16,679
Right.

1041
00:52:16,680 --> 00:52:19,839
Well, my first feeling is
basically you've stacked one

1042
00:52:19,840 --> 00:52:21,639
pie on top of another...

1043
00:52:21,640 --> 00:52:23,839
..which is a bit unimaginative.

1044
00:52:23,840 --> 00:52:27,119
Putting dried leaves on top of
a pie is never a good idea.

1045
00:52:27,120 --> 00:52:29,439
It just doesn't look good.

1046
00:52:29,440 --> 00:52:32,640
But let's have a look at
one of the pies, shall we?

1047
00:52:35,120 --> 00:52:36,720
What's that face?

1048
00:52:38,120 --> 00:52:39,439
What am I going to say, Henry?

1049
00:52:39,440 --> 00:52:41,639
I think you're going to say
my pastry's a little thick.

1050
00:52:41,640 --> 00:52:44,079
A little thick? It's a lot thick.
OK.

1051
00:52:44,080 --> 00:52:46,799
So much so that you've got
rawness in there as well.

1052
00:52:46,800 --> 00:52:48,720
You needed that paper-thin.

1053
00:52:56,680 --> 00:52:58,479
It is very dry.

1054
00:52:58,480 --> 00:53:02,279
If you'd used a fattier meat you'd
have got... OK. ..a better result.

1055
00:53:02,280 --> 00:53:04,039
It's bone dry.

1056
00:53:04,040 --> 00:53:06,199
And what's happened is
all the moisture's come out

1057
00:53:06,200 --> 00:53:08,280
the hole at the top. It's a shame.

1058
00:53:11,040 --> 00:53:13,400
That's quite thick
as well, isn't it?

1059
00:53:15,920 --> 00:53:18,080
Do you know what it
tastes like? Mince pie.

1060
00:53:19,720 --> 00:53:21,519
You're not getting
a lot of chocolate.

1061
00:53:21,520 --> 00:53:22,759
You're not getting the pecan.

1062
00:53:22,760 --> 00:53:25,159
I'm getting more Christmas
flavours coming through.

1063
00:53:25,160 --> 00:53:26,759
Do you like Christmas? Humbug.

1064
00:53:28,520 --> 00:53:30,359
The idea's there, Henry,

1065
00:53:30,360 --> 00:53:33,039
but not executed to
the best of your ability.

1066
00:53:33,040 --> 00:53:35,160
Maddening. Thank you. Thank you.

1067
00:53:39,720 --> 00:53:41,599
Am I in danger? Yeah.

1068
00:53:41,600 --> 00:53:46,879
This leaves me inches beneath
the guillotine blade.

1069
00:53:46,880 --> 00:53:50,319
I think it's probably
the hardest one to call in
terms of who's going home.

1070
00:53:50,320 --> 00:53:53,039
Also one of the hardest points
in the competition to leave so it's

1071
00:53:53,040 --> 00:53:55,159
going to be horrific. And,
you know, not going to lie,

1072
00:53:55,160 --> 00:53:56,840
if it's me, I'll be gutted.

1073
00:54:04,200 --> 00:54:07,999
We didn't try anything,
but it was a visual feast.

1074
00:54:08,000 --> 00:54:09,999
Unfortunately that's
where it stopped..

1075
00:54:10,000 --> 00:54:12,119
And it was so disappointing.

1076
00:54:12,120 --> 00:54:15,679
That horrible word kept
creeping back in - dry. Dry.

1077
00:54:15,680 --> 00:54:18,199
The only one that got it
right was Steph.

1078
00:54:18,200 --> 00:54:20,679
She's come from very middle ground

1079
00:54:20,680 --> 00:54:22,559
to put herself in line
for Star Baker.

1080
00:54:22,560 --> 00:54:24,279
David must be up
there for Star Baker

1081
00:54:24,280 --> 00:54:26,439
because he came first
in the technical.

1082
00:54:26,440 --> 00:54:28,199
And his design was amazing.

1083
00:54:28,200 --> 00:54:30,279
So let's look at who
we're worried about.

1084
00:54:30,280 --> 00:54:34,359
The one I was, I suppose,
most disappointed by is Henry.

1085
00:54:34,360 --> 00:54:37,399
The dryness and
thickness of the pastry.

1086
00:54:37,400 --> 00:54:39,679
It was also disappointing,
was it not, as a design?

1087
00:54:39,680 --> 00:54:42,239
Yes, he just stacked a few pies...
Yeah. ..one on top of another

1088
00:54:42,240 --> 00:54:44,719
and say it's an upside-down
chandelier and that's the theme.

1089
00:54:44,720 --> 00:54:48,079
Even though he did well in his
signature, I think he struggled

1090
00:54:48,080 --> 00:54:50,879
with the technical and I think
he's struggled with this as well.

1091
00:54:50,880 --> 00:54:52,879
I'm going to imagine
we're worried about Rosie.

1092
00:54:52,880 --> 00:54:55,439
You didn't particularly
like her Signature.

1093
00:54:55,440 --> 00:54:57,719
No, it didn't look
particularly good.

1094
00:54:57,720 --> 00:54:59,759
On the Showstopper
she struggled a little bit.

1095
00:54:59,760 --> 00:55:01,839
The design was probably
one of the best there,

1096
00:55:01,840 --> 00:55:05,479
but it was very, very dry. The
whole thing just fell to pieces.

1097
00:55:05,480 --> 00:55:07,319
Yeah, I think
they're both in trouble.

1098
00:55:07,320 --> 00:55:10,559
To come this far, it's a terrible
point in the competition

1099
00:55:10,560 --> 00:55:12,120
to go out, isn't it?

1100
00:55:16,640 --> 00:55:18,119
Well done, my lovely bakers.

1101
00:55:18,120 --> 00:55:21,719
This is the moment we find out who
is going through to the semifinal.

1102
00:55:21,720 --> 00:55:24,519
I can tell you that
one person who definitely is,

1103
00:55:24,520 --> 00:55:26,719
is the Star Baker of this week

1104
00:55:26,720 --> 00:55:27,880
and that person is...

1105
00:55:31,120 --> 00:55:32,280
..Steph.

1106
00:55:36,720 --> 00:55:38,559
My God.

1107
00:55:38,560 --> 00:55:40,359
That means I've got the horrible,

1108
00:55:40,360 --> 00:55:44,880
horrible job of announcing
which baker is going home.

1109
00:55:45,920 --> 00:55:49,520
The baker who's leaving us
this week is...

1110
00:55:53,480 --> 00:55:54,480
..Henry.

1111
00:55:56,400 --> 00:55:59,080
Aw, Henry. My darling.

1112
00:56:02,680 --> 00:56:05,919
I met Paul outside
the Bake Off tent when I was 12.

1113
00:56:05,920 --> 00:56:07,399
I remember shaking his hand then.

1114
00:56:07,400 --> 00:56:08,639
Unlucky, mate.

1115
00:56:08,640 --> 00:56:10,839
And I never thought it would
get to a stage where I was

1116
00:56:10,840 --> 00:56:13,959
standing behind one of the
benches in there, actually baking.

1117
00:56:13,960 --> 00:56:16,679
I think you struggled a bit today...
Just a bit. ..didn't you? Yeah.

1118
00:56:16,680 --> 00:56:18,119
Little bit.

1119
00:56:18,120 --> 00:56:21,319
I think he's done a great job
overall and he has improved.

1120
00:56:21,320 --> 00:56:23,919
I just think, overall, I think
the other four are better.

1121
00:56:23,920 --> 00:56:25,519
It has been a pleasure, darling.

1122
00:56:25,520 --> 00:56:26,799
Henry.

1123
00:56:26,800 --> 00:56:28,479
Darling, Rosie.

1124
00:56:28,480 --> 00:56:30,199
Really, really sad to see Henry go.

1125
00:56:30,200 --> 00:56:32,439
Henry is awesome. He's great.

1126
00:56:32,440 --> 00:56:34,399
But so happy to still be here,
like...

1127
00:56:34,400 --> 00:56:35,919
Well done, Alice. Thank you.

1128
00:56:35,920 --> 00:56:37,920
Rosie's still not
believing her luck.

1129
00:56:40,200 --> 00:56:41,560
You nailed it.

1130
00:56:44,680 --> 00:56:48,239
What? Wow.

1131
00:56:48,240 --> 00:56:50,719
Wow, wow, wow. And pastry?

1132
00:56:50,720 --> 00:56:51,999
Well done, Steph-Steph.

1133
00:56:52,000 --> 00:56:54,439
Steph's Showstopper was faultless.

1134
00:56:54,440 --> 00:56:57,519
I could not find a single thing
to complain of.

1135
00:56:57,520 --> 00:56:58,800
Is this real?

1136
00:57:00,560 --> 00:57:01,959
Next time...

1137
00:57:01,960 --> 00:57:03,879
Is that right? It can't be right.

1138
00:57:03,880 --> 00:57:05,159
I might just start again.

1139
00:57:05,160 --> 00:57:07,159
..it's the semifinals...

1140
00:57:07,160 --> 00:57:08,959
There is no room for error now.

1141
00:57:08,960 --> 00:57:11,359
..and the last four bakers...

1142
00:57:11,360 --> 00:57:13,439
Ooh, way too hot.

1143
00:57:13,440 --> 00:57:15,359
..face a tarty signature...

1144
00:57:15,360 --> 00:57:16,919
They look like very small implants.

1145
00:57:16,920 --> 00:57:18,839
..a geometric technical...

1146
00:57:18,840 --> 00:57:20,759
Roll into a square.

1147
00:57:20,760 --> 00:57:22,159
I don't know what I'm doing.

1148
00:57:22,160 --> 00:57:24,119
..and a see-through Showstopper...

1149
00:57:24,120 --> 00:57:26,239
If you break it, gone.

1150
00:57:26,240 --> 00:57:27,919
..to reach the final...

1151
00:57:27,920 --> 00:57:29,799
It has to be just amazing.

1152
00:57:29,800 --> 00:57:31,039
God.

1153
00:57:31,040 --> 00:57:33,000
..of The Great British Bake Off.

1154
00:57:59,200 --> 00:58:02,440
Subtitles by Red Bee Media