1
00:00:04,760 --> 00:00:06,840
{\an2}NOEL: In the beginning...
2
00:00:06,880 --> 00:00:08,880
{\an2}Ah, thank you very much.
Is that better?
3
00:00:08,920 --> 00:00:10,240
{\an2}..there were 12.
4
00:00:10,280 --> 00:00:13,160
{\an2}So, Nicky, tell us about your
beaver?
5
00:00:13,200 --> 00:00:16,160
{\an1}LAUGHTER
6
00:00:18,640 --> 00:00:19,800
{\an2}ALISON: Now...
7
00:00:19,840 --> 00:00:22,160
{\an2}This is it,
the storm is coming.
8
00:00:22,200 --> 00:00:23,680
{\an2}..there are three.
9
00:00:23,720 --> 00:00:25,800
{\an2}Let's see how I get on.
No! Why's it doing that?
10
00:00:25,840 --> 00:00:28,240
{\an2}There can only be one winner.
11
00:00:28,280 --> 00:00:31,080
{\an2}To be honest I just,
I don't know with it.
12
00:00:31,120 --> 00:00:32,960
{\an2}Patience!
13
00:00:33,000 --> 00:00:36,760
{\an2}Oh, no! I didn't dust them
in icing sugar either, did I?
14
00:00:36,800 --> 00:00:39,120
{\an2}It's not your best shot.
15
00:00:58,640 --> 00:01:00,800
{\an1}BIRDS CHIRP
16
00:01:05,360 --> 00:01:07,560
{\an2}Oh, it's an empty tent
now, isn't it?
17
00:01:07,600 --> 00:01:10,520
{\an2}NOEL: Just three challenges
stand between the finalists
18
00:01:10,560 --> 00:01:12,160
{\an2}and the Bake Off title.
19
00:01:12,200 --> 00:01:15,720
{\an2}Best of luck.
Go, go, go, Josh.
20
00:01:15,760 --> 00:01:19,120
{\an2}Josh's passion for precision
was obvious from week one.
21
00:01:19,160 --> 00:01:23,640
{\an2}I love the way one of her eyes
is completely gone with the fringe!
22
00:01:23,680 --> 00:01:26,880
{\an2}By week two, he already had
the Hollywood handshake.
23
00:01:26,920 --> 00:01:28,320
{\an2}It's amazing.
24
00:01:28,360 --> 00:01:31,360
{\an2}But every week, he's delivered
stunning Showstoppers.
25
00:01:31,400 --> 00:01:32,760
{\an2}It's beautiful.
26
00:01:32,800 --> 00:01:36,640
{\an2}Delivering him Star Baker
not once, but twice.
27
00:01:36,680 --> 00:01:38,640
{\an2}Just want to be able
to have three good last bakes
28
00:01:38,680 --> 00:01:42,200
{\an2}that I can be happy with,
but we shall see.
29
00:01:42,240 --> 00:01:44,520
{\an2}ALISON: This year's
first Star Baker, Dan,
30
00:01:44,560 --> 00:01:47,160
{\an2}has often made
his life complicated.
31
00:01:47,200 --> 00:01:50,080
{\an2}So I am doing the aromatic flavours
of a Thai green curry.
32
00:01:50,120 --> 00:01:51,320
{\an2}What're you thinking?!
33
00:01:51,360 --> 00:01:53,360
{\an2}And it hasn't always
been successful.
34
00:01:53,400 --> 00:01:55,080
{\an2}It's a bit sandy and dry.
35
00:01:55,120 --> 00:01:57,400
{\an2}But he's fought back
from disappointment.
36
00:01:57,440 --> 00:01:58,800
{\an2}These aren't baked.
37
00:01:58,840 --> 00:02:02,320
{\an2}Winning more technical challenges
than any of his fellow finalists,
38
00:02:02,360 --> 00:02:04,560
{\an2}the Hollywood handshake...
That's beautiful.
39
00:02:04,600 --> 00:02:07,120
{\an2}And was Star Baker again
in dessert week.
40
00:02:07,160 --> 00:02:08,840
{\an2}I'd love to win it,
41
00:02:08,880 --> 00:02:11,160
{\an2}but I'm against these two little
rug rats this weekend.
42
00:02:11,200 --> 00:02:14,320
{\an2}Such good lads, I'm going
to have to really raise my game.
43
00:02:14,360 --> 00:02:17,640
{\an2}NOEL: Matty's time in
the tent did not begin well.
44
00:02:17,680 --> 00:02:20,760
{\an2}Can't give that to anyone!
But he's listened.
45
00:02:20,800 --> 00:02:22,840
{\an2}It looks like it's been run over.
46
00:02:22,880 --> 00:02:26,160
{\an2}And learned.
The look of it is really very good.
47
00:02:26,200 --> 00:02:29,680
{\an2}Polishing decoration...
Your box is beautifully engineered.
48
00:02:29,720 --> 00:02:31,800
{\an2}And perfecting flavours.
49
00:02:31,840 --> 00:02:34,560
{\an2}The chilli is great in there.
50
00:02:34,600 --> 00:02:35,720
{\an2}Oh!
51
00:02:35,760 --> 00:02:39,560
{\an2}But despite a handshake
and winning Star Baker twice,
52
00:02:39,600 --> 00:02:41,520
{\an2}he's never won
a Technical Challenge.
53
00:02:41,560 --> 00:02:43,800
{\an2}I would say that I'm the underdog.
54
00:02:43,840 --> 00:02:47,560
{\an2}Everyone likes the underdog,
though, right? Please!
55
00:02:53,040 --> 00:02:54,640
{\an2}Welcome back to the tent, bakers,
56
00:02:54,680 --> 00:02:57,560
{\an2}for your last ever
Signature Challenge.
57
00:02:57,600 --> 00:02:59,440
{\an2}The judges would like you
58
00:02:59,480 --> 00:03:03,680
{\an2}to bake eight exquisite,
highly decorative eclairs.
59
00:03:03,720 --> 00:03:07,600
{\an2}You should choose two different
types in terms of decoration
60
00:03:07,640 --> 00:03:11,360
{\an2}and flavour. Now remember guys,
this is the final,
61
00:03:11,400 --> 00:03:15,360
{\an2}so the judges would like you
to bake in the nude!
62
00:03:15,400 --> 00:03:19,200
{\an2}And when Noel says judges,
he means Prue.
63
00:03:19,240 --> 00:03:22,120
{\an2}You have two hours and 15 minutes.
On your marks.
64
00:03:22,160 --> 00:03:25,480
{\an2}Get set. Bake!
65
00:03:25,520 --> 00:03:27,960
{\an2}Can't believe this is
the last signature I'm going to do.
66
00:03:28,000 --> 00:03:30,080
{\an2}I'm a bit nervous,
I just hope these look all right.
67
00:03:30,120 --> 00:03:32,760
{\an2}There's a lot of personal pride
for each one of us.
68
00:03:32,800 --> 00:03:34,720
{\an2}We all play sport,
we're all competitive.
69
00:03:34,760 --> 00:03:37,640
{\an2}When I play football, I always had
to wear two pairs of socks.
70
00:03:37,680 --> 00:03:39,840
{\an2}I've got four pairs
of underpants on today!
71
00:03:39,880 --> 00:03:41,600
{\an2}Because I'm going to need 'em...
72
00:03:41,640 --> 00:03:43,880
{\an2}They've got to make two different
types of eclairs,
73
00:03:43,920 --> 00:03:45,840
{\an2}and they've got to be perfect.
74
00:03:45,880 --> 00:03:49,840
{\an2}The pastry needs to be really
puffed up, and crisp as anything.
75
00:03:49,880 --> 00:03:52,880
{\an2}But you want beautiful air holes
in the inside which you can fill
76
00:03:52,920 --> 00:03:54,360
{\an2}with cream or custard.
77
00:03:54,400 --> 00:03:57,920
{\an2}But the problem is you can add
too many creams and custards to it
78
00:03:57,960 --> 00:03:59,560
{\an2}and make it soggy.
79
00:03:59,600 --> 00:04:03,360
{\an2}They've all had two Star Bakers,
they've all had a handshake,
80
00:04:03,400 --> 00:04:06,440
{\an2}so they are absolutely
level pegging.
81
00:04:06,480 --> 00:04:09,680
{\an2}And I haven't a clue
who's going to win.
82
00:04:09,720 --> 00:04:12,080
{\an2}And if they want to win
The Great British Bake Off,
83
00:04:12,120 --> 00:04:14,520
{\an2}start now with the eclair.
84
00:04:16,040 --> 00:04:18,600
{\an2}Hello, Dan. Hi, good morning.
Hello, Dan. Hiya, you all right?
85
00:04:18,640 --> 00:04:20,920
{\an2}Right tell us all about
your eclairs. What are you doing?
86
00:04:20,960 --> 00:04:24,680
{\an2}So I'm doing strawberries and cream
and a summer fruit punch jelly.
87
00:04:24,720 --> 00:04:28,120
{\an2}And for my second one I'm doing
a salted caramel mascarpone cream
88
00:04:28,160 --> 00:04:31,240
{\an2}with a praline ganache on top.
Sounds very nice.
89
00:04:31,280 --> 00:04:32,960
{\an2}Yeah, don't they sound good?
90
00:04:33,000 --> 00:04:35,480
{\an2}ALISON: Dan will top his salted
caramel and praline eclairs
91
00:04:35,520 --> 00:04:36,920
{\an2}with crisp tempered chocolate.
92
00:04:36,960 --> 00:04:39,440
{\an2}His strawberries and cream eclairs
will be decorated
93
00:04:39,480 --> 00:04:42,800
{\an2}with Chantilly cream
and cubes of jelly.
94
00:04:42,840 --> 00:04:44,440
{\an2}Tell us about your choux.
95
00:04:44,480 --> 00:04:46,680
{\an2}Some of the first pastries
I sort of learnt to make,
96
00:04:46,720 --> 00:04:49,320
{\an2}so I've got my set recipe
and it never fails!
97
00:04:49,360 --> 00:04:52,400
{\an2}Good. So far! So far, yeah.
98
00:04:52,440 --> 00:04:55,240
{\an2}ALISON: Josh is also hoping
to fill choux pastry
99
00:04:55,280 --> 00:04:57,160
{\an2}with a taste of summer.
100
00:04:57,200 --> 00:04:59,320
{\an2}Is this some of your own fruit
from your own garden?
101
00:04:59,360 --> 00:05:01,440
{\an2}Well, actually it's not
now because... No!
102
00:05:01,480 --> 00:05:04,160
{\an2}Because I've used it all up!
You've used all your fruit!
103
00:05:04,200 --> 00:05:06,880
{\an2}There's nothing left out there.
Now it's just like a barren garden.
104
00:05:06,920 --> 00:05:08,600
{\an2}I keep bringing it all in
and it's all gone.
105
00:05:08,640 --> 00:05:10,160
{\an2}What flavours are you doing?
106
00:05:10,200 --> 00:05:12,360
{\an2}We're going to do coconut,
mango and raspberry.
107
00:05:12,400 --> 00:05:15,240
{\an2}NOEL: Alongside his summery eclair,
Josh plans another filled
108
00:05:15,280 --> 00:05:18,240
{\an2}with coffee pastry cream
and topped with dark chocolate
109
00:05:18,280 --> 00:05:19,520
{\an2}and coffee icing.
110
00:05:19,560 --> 00:05:21,960
{\an2}That's for my brother cos
he's not a huge fruit lover at all.
111
00:05:22,000 --> 00:05:24,160
{\an2}So most of the things
that I've been making recently,
112
00:05:24,200 --> 00:05:25,480
{\an2}he's not really liked them.
113
00:05:25,520 --> 00:05:27,680
{\an2}What does he say? Does he go,
"Yeah, that's all right"?
114
00:05:27,720 --> 00:05:30,120
{\an2}Yeah, he'll try a bit.
Exactly like that!
115
00:05:30,160 --> 00:05:32,240
{\an2}Thanks for the encouragement!
116
00:05:32,280 --> 00:05:34,680
{\an2}So you need to melt the butter
first then bring it to a boil.
117
00:05:34,720 --> 00:05:37,360
{\an2}Get your flour in and then beat
the living daylights out of it!
118
00:05:37,400 --> 00:05:39,520
{\an2}ALISON: Unless the finalists
combine butter,
119
00:05:39,560 --> 00:05:41,760
{\an2}milk and flour
with the perfect amount of egg...
120
00:05:41,800 --> 00:05:43,680
{\an2}I'm a smidge under.
121
00:05:43,720 --> 00:05:48,280
{\an2}..their choux will be loose,
creating flat, soggy eclairs.
122
00:05:48,320 --> 00:05:52,240
{\an2}I've avoided choux pastry like
the plague up until this week.
123
00:05:52,280 --> 00:05:55,080
{\an2}NOEL: Matty's hoping to play it safe
with two classics,
124
00:05:55,120 --> 00:05:56,400
{\an2}Black Forest Gateau eclairs,
125
00:05:56,440 --> 00:05:59,040
{\an2}topped with
a Kirsch Chantilly cream,
126
00:05:59,080 --> 00:06:02,280
{\an2}and Banoffee eclairs featuring
a walnut and pecan praline.
127
00:06:02,320 --> 00:06:04,480
{\an2}You all right?
I'm so happy for you.
128
00:06:04,520 --> 00:06:07,880
{\an2}I'm so happy that you're here.
So you feel like you could do this?
129
00:06:07,920 --> 00:06:10,240
{\an2}Yeah, no, I've not really given
any of that a thought.
130
00:06:10,280 --> 00:06:13,400
{\an2}I never applied, so I never really
had that as like a thought process.
131
00:06:13,440 --> 00:06:16,440
{\an2}So you didn't apply for this?
No, Lara applied for me.
132
00:06:16,480 --> 00:06:18,760
{\an2}Oh, I love Lara!
133
00:06:19,960 --> 00:06:22,680
{\an2}He would never have applied
for himself.
134
00:06:22,720 --> 00:06:25,320
{\an8}It's just not in his nature.
He's not braggy.
135
00:06:25,360 --> 00:06:28,200
{\an2}I wanted him to be a part
of something like this,
136
00:06:28,240 --> 00:06:30,560
{\an2}to show to him how amazing he is.
137
00:06:30,600 --> 00:06:34,520
{\an2}Because doesn't matter how much
I tell him, he doesn't believe me.
138
00:06:34,560 --> 00:06:36,960
{\an8}I don't actually understand most
of the things he's made.
139
00:06:37,000 --> 00:06:39,520
{\an2}No, exactly! If I'm absolutely
honest. Especially you,
140
00:06:39,560 --> 00:06:42,080
{\an2}cos you're not a dessert person
anyway, really. I'm not, no.
141
00:06:42,120 --> 00:06:43,840
{\an2}So it's all a bit over my head.
142
00:06:43,880 --> 00:06:46,880
{\an2}So his ability has obviously
increased as he goes along.
143
00:06:46,920 --> 00:06:49,640
{\an2}He made our anniversary cake
last year, didn't he? Did he?
144
00:06:49,680 --> 00:06:52,600
{\an2}Don't. It was a lemon cake.
Oh, yes. Yeah, yeah.
145
00:06:52,640 --> 00:06:55,480
{\an2}Sorry, it was very nice!
146
00:06:55,520 --> 00:06:58,960
{\an2}He'll go to school, he'll do all
of his after school clubs. Perfect.
147
00:06:59,000 --> 00:07:01,120
{\an2}He'll get in,
start baking straight away,
148
00:07:01,160 --> 00:07:02,520
{\an2}baking until we go to bed.
149
00:07:02,560 --> 00:07:05,240
{\an2}And there were times when he's been
running around the kitchen
150
00:07:05,280 --> 00:07:07,280
{\an2}like a headless chicken
that I've thought,
151
00:07:07,320 --> 00:07:09,800
{\an2}"Oops. Like this is all my fault."
152
00:07:09,840 --> 00:07:12,680
{\an2}I don't know when the penny's going
to drop that he's good at baking,
153
00:07:12,720 --> 00:07:14,360
{\an2}I definitely think he can win it.
154
00:07:14,400 --> 00:07:16,800
{\an2}Good luck, Matty.
Good luck, Matty. Cheers.
155
00:07:16,840 --> 00:07:19,160
{\an2}I want you to actually think about
you actually winning.
156
00:07:19,200 --> 00:07:22,080
{\an2}Possibly winning it. All right.
You've got to start visualising it.
157
00:07:22,120 --> 00:07:24,160
{\an2}Yeah, that's actually
what Lara says. Visualise.
158
00:07:24,200 --> 00:07:26,800
{\an2}Start visualising like you winning.
159
00:07:26,840 --> 00:07:29,800
{\an2}But before any of the finalists
can see themselves winning...
160
00:07:29,840 --> 00:07:31,200
{\an2}Come on, don't play games.
161
00:07:31,240 --> 00:07:34,000
{\an2}They'll need to take
a long hard look at their choux.
162
00:07:34,040 --> 00:07:37,520
{\an2}This is the part where I said
about trusting your instinct.
163
00:07:37,560 --> 00:07:40,120
{\an2}You need it to fall off
in three seconds.
164
00:07:40,160 --> 00:07:43,280
{\an2}Do you know how many videos
I've had to watch?
165
00:07:43,320 --> 00:07:44,560
{\an2}I'm going to start piping them out.
166
00:07:44,600 --> 00:07:46,840
{\an2}So I'm just looking for
a bit of uniformity.
167
00:07:46,880 --> 00:07:49,000
{\an2}You can see my hands shaking,
can't you, as well.
168
00:07:49,040 --> 00:07:50,960
{\an2}Choux has a mind of its own.
169
00:07:52,240 --> 00:07:53,880
{\an2}Without a dusting of icing sugar,
170
00:07:53,920 --> 00:07:57,040
{\an2}an eclair won't have
its classic crisp shell.
171
00:07:57,080 --> 00:07:58,880
{\an2}I'm doing two different types
of choux.
172
00:07:58,920 --> 00:08:01,520
{\an2}But Josh has decided
to go even further.
173
00:08:01,560 --> 00:08:03,760
{\an2}I've gone for a chocolate
craquelin topping.
174
00:08:03,800 --> 00:08:06,360
{\an2}Couple of millimetres thickness is
all you need.
175
00:08:06,400 --> 00:08:08,000
{\an2}Do or die now.
176
00:08:08,040 --> 00:08:10,040
{\an2}They're going to go in
for 40 minutes.
177
00:08:10,080 --> 00:08:12,160
{\an2}Half an hour, 175.
178
00:08:12,200 --> 00:08:13,560
{\an2}15 minutes at 200.
179
00:08:13,600 --> 00:08:15,760
{\an2}Take it down to 175
for another 15 minutes,
180
00:08:15,800 --> 00:08:19,760
{\an2}maybe 20. Maybe 25.
I want them to be dry.
181
00:08:19,800 --> 00:08:23,560
{\an2}Ah, no, I didn't dust them
in icing sugar either, did I?
182
00:08:23,600 --> 00:08:26,000
{\an2}Too late now, innit? Did you
put icing sugar on yours, Matty?
183
00:08:26,040 --> 00:08:28,720
{\an2}Yes, mate, did you?
Forgot, didn't I? Oh, no way.
184
00:08:28,760 --> 00:08:30,880
{\an2}It would be me not forgetting
there was something,
185
00:08:30,920 --> 00:08:33,640
{\an2}would it? Josh, how you doing, mate?
Yeah, I think OK.
186
00:08:33,680 --> 00:08:35,440
{\an2}Choux looking all right? Yeah.
187
00:08:35,480 --> 00:08:38,280
{\an2}Good lad. How are ya? Flipping
all over the place like you.
188
00:08:38,320 --> 00:08:40,920
{\an2}I'm dreaming it's just like the most
surreal week ever, isn't it?
189
00:08:40,960 --> 00:08:43,400
{\an2}And your kids don't know that you're
in the final? I've told them.
190
00:08:43,440 --> 00:08:45,280
{\an2}You've told them?
Told them yesterday.
191
00:08:45,320 --> 00:08:48,080
{\an2}My kids don't know that I do this.
Don't they? No. No, it's probably
192
00:08:48,120 --> 00:08:50,360
{\an2}the best way, cos I tell you what,
it went down like a lead balloon
193
00:08:50,400 --> 00:08:51,880
{\an2}yesterday when I told them.
194
00:08:51,920 --> 00:08:54,480
{\an2}What do you mean? What, nothing?
195
00:08:54,520 --> 00:08:57,240
{\an2}Gave you nothing? He just went,
"You lied." And then he give me
196
00:08:57,280 --> 00:08:59,960
{\an2}the old father talk, like,
"I'm very disappointed in you."
197
00:09:00,000 --> 00:09:02,080
{\an2}Oh, no. "I'm not angry.
I'm just disappointed."
198
00:09:02,120 --> 00:09:04,160
{\an2}Disappointed.
199
00:09:04,200 --> 00:09:06,160
{\an2}From the top ropes.
200
00:09:08,480 --> 00:09:09,880
{\an2}This lie is the biggest burden
201
00:09:09,920 --> 00:09:12,800
{\an2}of my life, especially when
I tell my children, never lie.
202
00:09:12,840 --> 00:09:15,240
{\an2}But obviously this is
a slight exception.
203
00:09:15,280 --> 00:09:18,480
{\an2}My eldest wanders into the kitchen.
He doesn't really question anything.
204
00:09:18,520 --> 00:09:20,400
{\an2}"Oh, what you doing today, Dad?"
I'm just like,
205
00:09:20,440 --> 00:09:23,040
{\an2}"Yeah, I'm just making an electric
guitar out of puff pastry,"
206
00:09:23,080 --> 00:09:25,680
{\an2}and he's like, "Cool." And just like
wanders off with his iPad.
207
00:09:25,720 --> 00:09:27,680
{\an2}He just thinks
I'm absolutely crackers, I think.
208
00:09:27,720 --> 00:09:28,880
{\an2}Mm-hm.
209
00:09:28,920 --> 00:09:32,280
{\an2}But there are some members
of Dan's family that know
what he's been up to.
210
00:09:32,320 --> 00:09:34,960
{\an2}It's been very difficult
keeping it quiet
211
00:09:35,000 --> 00:09:38,800
{\an2}and not telling the world
that my son's in Bake Off.
212
00:09:38,840 --> 00:09:40,800
{\an2}I'm so proud of him.
213
00:09:40,840 --> 00:09:42,400
{\an2}What was Dan like as a little lad?
214
00:09:42,440 --> 00:09:44,840
{\an2}He was a whirlwind. He was cheeky,
215
00:09:44,880 --> 00:09:46,720
{\an2}he was mischievous as well.
216
00:09:46,760 --> 00:09:49,280
{\an2}The trophies that he's won
playing football.
217
00:09:49,320 --> 00:09:51,360
{\an2}They used to line his bedroom walls.
218
00:09:51,400 --> 00:09:54,480
{\an2}It never got to his head
that he was man of the match
219
00:09:54,520 --> 00:09:57,920
{\an2}or Player of the Year.
He's very critical of himself.
220
00:09:57,960 --> 00:10:00,400
{\an2}I want to make sure I put my kids
in bed, you know, and try
221
00:10:00,440 --> 00:10:02,360
{\an2}and live that sort of
normal life and help out,
222
00:10:02,400 --> 00:10:04,360
{\an2}doing all the family stuff
as much as possible.
223
00:10:04,400 --> 00:10:06,920
{\an2}Soon as eight o'clock strikes
it's in here until
224
00:10:06,960 --> 00:10:09,360
{\an2}I'm done, basically.
So, yeah, it's totally covert,
225
00:10:09,400 --> 00:10:12,880
{\an2}door closed.
Luckily they're good sleepers.
226
00:10:12,920 --> 00:10:15,520
{\an2}Whatever happens,
I'll make sure that I leave
227
00:10:15,560 --> 00:10:16,960
{\an2}the tent as I came in,
228
00:10:17,000 --> 00:10:19,360
{\an2}with a big smile on my face,
cos I've absolutely loved it.
229
00:10:19,400 --> 00:10:21,360
{\an2}Good luck, Dan.
You'll absolutely smash it.
230
00:10:21,400 --> 00:10:23,440
{\an2}Cheers, thank you.
231
00:10:23,480 --> 00:10:25,600
{\an2}Do you think he can win?
232
00:10:25,640 --> 00:10:29,080
{\an2}Yes. I think he can.
233
00:10:29,120 --> 00:10:30,800
{\an2}They're not as dark
as they normally are.
234
00:10:30,840 --> 00:10:34,880
{\an2}Bakers, you are halfway through.
235
00:10:34,920 --> 00:10:36,440
{\an2}As their choux bakes,
236
00:10:36,480 --> 00:10:40,680
{\an2}the finalists will need every minute
to perfect two delicious fillings.
237
00:10:40,720 --> 00:10:43,280
{\an2}Creme pat. This is
a chocolate one,
238
00:10:43,320 --> 00:10:45,920
{\an2}then I'll turn my attention
to the banana one.
239
00:10:45,960 --> 00:10:49,000
{\an2}This is for my eldest lad,
loves his salted caramel ice cream,
240
00:10:49,040 --> 00:10:52,200
{\an2}so I thought I'd pay homage
to the wonderful boy that he is.
241
00:10:52,240 --> 00:10:55,160
{\an2}Whilst Dan and Matty race
to create separate fillings
242
00:10:55,200 --> 00:10:56,880
{\an2}for each of their two eclairs...
243
00:10:56,920 --> 00:10:58,400
{\an2}Decent.
244
00:10:58,440 --> 00:11:00,440
{\an2}..Josh has perfected a short cut.
245
00:11:00,480 --> 00:11:02,640
{\an2}Just prepping pastry creams now.
246
00:11:02,680 --> 00:11:04,920
{\an2}I've been tweaking with the recipes
247
00:11:04,960 --> 00:11:08,320
{\an2}so I can have exactly
the same base for both of them.
248
00:11:08,360 --> 00:11:11,160
{\an2}One's going to be a coffee one.
This one has got coconut milk.
249
00:11:11,200 --> 00:11:13,440
{\an2}Just means I can do 'em
a little bit quicker cos I know
250
00:11:13,480 --> 00:11:16,000
{\an2}it's a lot of pressure on today.
251
00:11:16,040 --> 00:11:18,960
{\an2}That's our VIP experience
at Gardener's World.
252
00:11:19,000 --> 00:11:21,200
{\an2}Very clever lad. Yeah.
He likes perfection.
253
00:11:21,240 --> 00:11:22,600
{\an2}Yeah. So he'll keep going
254
00:11:22,640 --> 00:11:26,600
{\an2}and doing something until he's got
as best as he can get.
255
00:11:26,640 --> 00:11:29,320
{\an2}See, Nanny always has a smile
on her face wherever we are.
256
00:11:29,360 --> 00:11:32,080
{\an2}And she's always got colourful
necklaces on like Prue, hasn't she?
257
00:11:32,120 --> 00:11:33,600
{\an2}Oh, like Prue. Yes, she has.
258
00:11:33,640 --> 00:11:36,480
{\an2}His love of baking
did stem from being with Nanny.
259
00:11:36,520 --> 00:11:38,400
{\an2}My mum always fetched him
out of school.
260
00:11:38,440 --> 00:11:41,920
{\an2}And they'd go back to her house
and then would be baking.
261
00:11:41,960 --> 00:11:44,440
{\an2}Josh's nan Frieda
first encouraged him to apply
262
00:11:44,480 --> 00:11:46,880
{\an2}for Bake Off back in 2019.
263
00:11:46,920 --> 00:11:48,320
{\an2}Looking very smiley.
264
00:11:48,360 --> 00:11:50,960
{\an2}She died in 2021.
265
00:11:51,000 --> 00:11:54,760
{\an2}Nanny was a big part of him
applying the second time around.
266
00:11:54,800 --> 00:11:58,040
{\an2}He really wanted to do it
for her because...
267
00:12:01,440 --> 00:12:02,880
{\an2}It's OK darling.
268
00:12:02,920 --> 00:12:05,280
{\an2}She so wanted him
to be on that show.
269
00:12:06,560 --> 00:12:09,560
{\an2}She'd loved all his baking.
She says you go for it,
270
00:12:09,600 --> 00:12:11,600
{\an2}you go for it. And...
271
00:12:11,640 --> 00:12:15,920
{\an2}And he's gone and he's got to the
final and I can't believe it.
272
00:12:15,960 --> 00:12:19,480
{\an2}Sorry. It's all right.
Poor mum. I know.
273
00:12:20,680 --> 00:12:22,880
{\an2}Do you want it, Josh?
I mean it'd be. Do you want it?
274
00:12:22,920 --> 00:12:25,520
{\an2}It would be lovely wouldn't it but.
Come on Josh, you gotta...
275
00:12:25,560 --> 00:12:28,240
{\an2}All I'm visualising in my head is
what my Showstopper should look
276
00:12:28,280 --> 00:12:30,440
{\an2}like tomorrow.
Yeah. What's the one thing
277
00:12:30,480 --> 00:12:33,080
{\an2}you're going to miss
from the tent? You, of course.
278
00:12:33,120 --> 00:12:36,560
{\an2}Is the right answer!
Is the right answer.
279
00:12:37,840 --> 00:12:39,440
{\an2}See you in a bit, bub.
280
00:12:39,480 --> 00:12:41,640
{\an2}Apart from not putting
my icing sugar on so they're not
281
00:12:41,680 --> 00:12:44,560
{\an2}as coloured as I'd like, they're
looking all right. I'm quite happy.
282
00:12:44,600 --> 00:12:47,480
{\an2}Another five minutes just
to make sure I finish those off.
283
00:12:47,520 --> 00:12:49,840
{\an2}Think I'm all right
with how it looks.
284
00:12:49,880 --> 00:12:52,840
{\an2}Ah, let's give it a minute.
Out of my depth.
285
00:12:52,880 --> 00:12:55,960
{\an2}Alison's just informed me that she
went, "What you going to miss most
286
00:12:56,000 --> 00:12:58,560
{\an2}out of this tent?"
and you said "you" to her.
287
00:12:58,600 --> 00:13:01,880
{\an2}Absolutely furious.
Thought we had something, Josh.
288
00:13:01,920 --> 00:13:05,800
{\an2}Seven years I've been doing
this, Josh, seven years.
289
00:13:05,840 --> 00:13:08,280
{\an2}I'm going to prick some holes
in the top of 'em
290
00:13:08,320 --> 00:13:10,600
{\an2}to let that little steamies escape.
291
00:13:10,640 --> 00:13:12,360
{\an2}Chocolate creme pat is done,
292
00:13:12,400 --> 00:13:15,040
{\an2}the Chantilly cream is whipped.
Trying to multitask.
293
00:13:15,080 --> 00:13:17,800
{\an2}Bakers, you have half an hour left.
294
00:13:17,840 --> 00:13:19,280
{\an2}Oh, you're joking me.
295
00:13:19,320 --> 00:13:21,160
{\an2}You having a tin bath?
296
00:13:21,200 --> 00:13:22,920
{\an1}THUNDER ROLLS
297
00:13:22,960 --> 00:13:25,280
{\an2}This is it, the storm is coming.
298
00:13:25,320 --> 00:13:27,720
{\an2}This is banana for the banoffee.
299
00:13:27,760 --> 00:13:31,120
{\an2}The choux are a minute off
being done.
300
00:13:31,160 --> 00:13:33,040
{\an2}Really, really happy.
301
00:13:33,080 --> 00:13:36,960
{\an2}I can, I can just hear
that they're hollow.
302
00:13:37,000 --> 00:13:39,280
{\an2}Just going to poke some holes
in 'em to release steam.
303
00:13:39,320 --> 00:13:41,840
{\an2}Then I'm going to put 'em back in
just for like five minutes.
304
00:13:41,880 --> 00:13:45,160
{\an2}This just hopefully
completely dries them out.
305
00:13:45,200 --> 00:13:47,000
{\an2}I've left,
I've left them on the bloody tray,
306
00:13:47,040 --> 00:13:49,000
{\an2}haven't I? Now they've gone soft.
307
00:13:49,040 --> 00:13:50,680
{\an2}This tent does strange things to me.
308
00:13:50,720 --> 00:13:52,800
{\an2}Fortunately I've got
lots of really good ones,
309
00:13:52,840 --> 00:13:55,480
{\an2}so I can just pick
my four favourites.
310
00:13:55,520 --> 00:13:56,560
{\an2}Cherry jam.
311
00:13:56,600 --> 00:13:59,120
{\an2}I'm just going to blitz this
so it can fold through into
312
00:13:59,160 --> 00:14:00,960
{\an2}the cream. Yeah, that's cool.
313
00:14:01,000 --> 00:14:03,960
{\an2}These are going to be macerated
with summer fruit punch.
314
00:14:04,000 --> 00:14:06,480
{\an2}See how I get on. Ah,
why's it doing that?
315
00:14:06,520 --> 00:14:07,920
{\an2}This is the coffee pastry cream.
316
00:14:07,960 --> 00:14:09,960
{\an2}I'll pipe a bit in the first hole
and then I go for
317
00:14:10,000 --> 00:14:11,320
{\an2}the second hole then
318
00:14:11,360 --> 00:14:13,400
{\an2}I'll stop once this first hole
starts to ooze out again
319
00:14:13,440 --> 00:14:16,120
{\an2}so I sort of. I know that
I've gone all the way through.
320
00:14:16,160 --> 00:14:18,360
{\an2}You have 15 minutes left.
321
00:14:18,400 --> 00:14:20,280
{\an2}I don't think I'm going to be able
to do it, am I?
322
00:14:20,320 --> 00:14:23,040
{\an2}Creme pat first.
I need to get as much in as I can.
323
00:14:23,080 --> 00:14:26,200
{\an2}Chantilly cream, voila.
324
00:14:26,240 --> 00:14:28,080
{\an2}Icing.
325
00:14:28,120 --> 00:14:30,440
{\an2}It's difficult to get
the bananas to squeeze through.
326
00:14:30,480 --> 00:14:34,440
{\an2}This is my debut appearance of
a transferring onto acetate.
327
00:14:34,480 --> 00:14:37,640
{\an2}Just do some very thin lines
of chocolate.
328
00:14:40,240 --> 00:14:43,520
{\an2}This is my praline paste.
This is going into my ganache.
329
00:14:43,560 --> 00:14:46,800
{\an2}You have five minutes left.
330
00:14:46,840 --> 00:14:48,320
{\an2}Just about OK, time wise.
331
00:14:48,360 --> 00:14:51,400
{\an2}I just want to finish off these
other ones now.
332
00:14:51,440 --> 00:14:53,480
{\an2}I'm going to run
out of filling I think.
333
00:14:53,520 --> 00:14:55,480
{\an2}Ah! BLEEP.
334
00:14:55,520 --> 00:14:56,800
{\an2}Sorry.
335
00:15:04,400 --> 00:15:07,160
{\an2}Bakers, you only have one
minute left.
336
00:15:07,200 --> 00:15:08,360
{\an2}One minute?
337
00:15:10,280 --> 00:15:12,760
{\an2}I've done that the wrong way round,
haven't I? BLEEP. You berk.
338
00:15:16,280 --> 00:15:18,400
{\an2}Oh, you flipper.
339
00:15:19,800 --> 00:15:21,240
{\an2}Ah!
340
00:15:24,040 --> 00:15:26,680
{\an2}Bakers, your time is up.
341
00:15:28,080 --> 00:15:32,880
{\an2}Please step away from your final
Signature Challenge eclairs.
342
00:15:39,320 --> 00:15:42,360
{\an8}It's judgment time in
the final Signature Challenge.
343
00:15:42,400 --> 00:15:44,920
{\an2}Hi, Josh. Hello. Hi, Josh.
Hiya.
344
00:15:49,800 --> 00:15:51,160
{\an8}Like the look of them.
345
00:15:51,200 --> 00:15:53,520
{\an2}I think they're all pretty
much the same size.
346
00:15:53,560 --> 00:15:56,280
{\an2}Pretty uniform across the board.
347
00:15:56,320 --> 00:15:58,040
{\an2}Well, that's perfectly filled.
348
00:15:58,080 --> 00:16:01,080
{\an2}I'm always so cross when I have
an empty eclair.
349
00:16:04,520 --> 00:16:06,480
{\an2}The flavours are very delicate.
350
00:16:06,520 --> 00:16:08,760
{\an2}But they are absolutely delicious.
351
00:16:08,800 --> 00:16:11,920
{\an2}I think, for me, it's
a little bit too sweet.
352
00:16:11,960 --> 00:16:16,000
{\an2}OK. It almost needs a sharpness
to make that pop even more.
353
00:16:16,040 --> 00:16:17,520
{\an2}This is the chocolate coffee.
354
00:16:17,560 --> 00:16:18,720
{\an2}Yeah.
355
00:16:21,960 --> 00:16:23,960
{\an2}Now, that's clever.
Chocolate's the right level.
356
00:16:24,000 --> 00:16:26,560
{\an2}It gives a lovely texture to it
as well, the craquelin on the top.
357
00:16:26,600 --> 00:16:29,440
{\an2}The craquelin. Coffee level is
absolutely spot-on, filled well.
358
00:16:29,480 --> 00:16:31,920
{\an2}Baked well. That's delicious.
359
00:16:31,960 --> 00:16:33,440
{\an2}I love coffee eclairs.
360
00:16:33,480 --> 00:16:36,240
{\an2}And it is perfect. Thank you very
much. Thank you, Josh. Thank you.
361
00:16:45,000 --> 00:16:47,040
{\an8}Those cherry on
the top look ridiculous.
362
00:16:47,080 --> 00:16:49,000
{\an2}OK. Um, if you're going to put
cherry on
363
00:16:49,040 --> 00:16:50,800
{\an2}the top make sure it's all the same.
364
00:16:50,840 --> 00:16:53,200
{\an2}Shall we start with
the banana first?
365
00:16:58,640 --> 00:17:00,800
{\an2}I like the flavour of the banana.
366
00:17:00,840 --> 00:17:02,800
{\an2}You're missing the caramel.
367
00:17:02,840 --> 00:17:04,760
{\an2}I know you tried to get it on
the outside.
368
00:17:04,800 --> 00:17:07,120
{\an2}But for banana lovers,
this is perfect.
369
00:17:07,160 --> 00:17:09,120
{\an2}Thank you.
370
00:17:09,160 --> 00:17:11,920
{\an2}Now that's the first one we've had
that is properly firm.
371
00:17:14,600 --> 00:17:16,560
{\an2}I like the taste of
the Black Forest gateau.
372
00:17:16,600 --> 00:17:18,320
{\an2}You could've done more cherry. OK.
373
00:17:18,360 --> 00:17:20,040
{\an2}But I think the chocolate is lovely.
374
00:17:20,080 --> 00:17:21,640
{\an2}Booze is good.
375
00:17:21,680 --> 00:17:24,680
{\an2}And most of all I like
the crisp firm eclair.
376
00:17:24,720 --> 00:17:26,240
{\an2}Thank you, Matty. Thank you.
377
00:17:32,520 --> 00:17:34,040
{\an2}These look a bit messy.
378
00:17:34,080 --> 00:17:36,560
{\an2}These, it's the wrong shape
for this. Ah, right, OK.
379
00:17:36,600 --> 00:17:39,000
{\an2}You can't have something that's
too big that sits over the top.
380
00:17:39,040 --> 00:17:41,400
{\an2}Right. Shadowing underneath.
Shadowing what's underneath.
381
00:17:41,440 --> 00:17:44,400
{\an2}Right, OK, got ya.
I think you've attempted too much.
382
00:17:44,440 --> 00:17:46,240
{\an2}They do look very soggy.
383
00:17:49,880 --> 00:17:51,680
{\an2}The flavour is lovely,
it's not too sweet.
384
00:17:51,720 --> 00:17:54,360
{\an2}It's really strawberries
and cream but it's a bit soggy.
385
00:17:54,400 --> 00:17:57,360
{\an2}You've destroyed it by adding
too much cream on top. On top.
386
00:17:58,840 --> 00:18:00,560
{\an2}This is the praline, isn't it?
387
00:18:04,080 --> 00:18:05,720
{\an2}Not convinced about
the flavour on that.
388
00:18:05,760 --> 00:18:07,560
{\an2}Are you not?
I think it's probably the grain.
389
00:18:07,600 --> 00:18:10,160
{\an2}I agree that the filling is not
satin smooth
390
00:18:10,200 --> 00:18:12,200
{\an2}but I think the flavour's great.
391
00:18:12,240 --> 00:18:13,800
{\an2}I think it looks a mess.
392
00:18:16,760 --> 00:18:18,760
{\an2}Paul picked up on all my
technical issues.
393
00:18:18,800 --> 00:18:22,000
{\an2}And again I've been guilty
of overthinking it.
394
00:18:22,040 --> 00:18:23,880
{\an2}Nine weeks ago I would not
have been able
395
00:18:23,920 --> 00:18:28,160
{\an2}to produce anything like that so,
yeah.
396
00:18:28,200 --> 00:18:30,680
{\an2}Weird.
397
00:18:30,720 --> 00:18:33,080
{\an2}I think I had quite a strong
signature, overall.
398
00:18:33,120 --> 00:18:35,760
{\an2}We've just got
the technical now to get through.
399
00:18:35,800 --> 00:18:37,800
{\an2}And hopefully it isn't just
step one,
400
00:18:37,840 --> 00:18:39,640
{\an2}make this and that's it.
401
00:18:39,680 --> 00:18:41,800
{\an2}I'm hoping for a little bit
of help along the way.
402
00:18:43,800 --> 00:18:48,160
{\an2}The bakers' last Technical Challenge
is as ever a total mystery.
403
00:18:48,200 --> 00:18:50,880
{\an2}It's time for your final
Technical Challenge
404
00:18:50,920 --> 00:18:54,000
{\an2}and today it's been set
for you by Mr Paul Hollywood.
405
00:18:54,040 --> 00:18:55,880
{\an2}What can we say about
Paul Hollywood?
406
00:18:55,920 --> 00:18:58,480
{\an2}We've heard his poetry,
we've seen his dance moves,
407
00:18:58,520 --> 00:19:01,360
{\an2}we've seen him strip down to trunks
and wrestle a live bear.
408
00:19:01,400 --> 00:19:03,440
{\an2}I'm sure you've all fallen in love
with him
409
00:19:03,480 --> 00:19:06,880
{\an2}and he loves you too, although he
will destroy you one by one.
410
00:19:06,920 --> 00:19:08,320
{\an2}Paul, have you got any words
411
00:19:08,360 --> 00:19:11,080
{\an2}of advice for our
incredible finalists?
412
00:19:11,120 --> 00:19:14,280
{\an2}For perfection, you're
going to need patience.
413
00:19:14,320 --> 00:19:16,880
{\an2}As ever this Technical Challenge
will be judged blind
414
00:19:16,920 --> 00:19:19,200
{\an2}so we're going to have
to ask these two to leave the tent.
415
00:19:19,240 --> 00:19:20,880
{\an2}And it's the last
Technical Challenge
416
00:19:20,920 --> 00:19:22,720
{\an2}so you know where they're going,
don't you?
417
00:19:22,760 --> 00:19:24,640
{\an2}Where they going?
To make sweet, sweet love.
418
00:19:27,120 --> 00:19:29,760
{\an2}For your final Technical Challenge
Paul would like you
419
00:19:29,800 --> 00:19:34,480
{\an2}to bake a batch
of nine lardy cake slices.
420
00:19:34,520 --> 00:19:36,600
{\an2}Now the judges will be looking
421
00:19:36,640 --> 00:19:39,560
{\an2}for perfectly laminated dough,
422
00:19:39,600 --> 00:19:44,000
{\an2}packed with soaked fruit
and home-made candied peel.
423
00:19:44,040 --> 00:19:45,920
{\an2}You have three hours.
424
00:19:45,960 --> 00:19:48,000
{\an2}On your marks. Get set.
425
00:19:48,040 --> 00:19:49,520
{\an2}Bake!
426
00:19:51,800 --> 00:19:53,000
{\an2}Right, let's have a look at ya.
427
00:19:53,040 --> 00:19:54,600
{\an2}A lardy cake?
428
00:19:54,640 --> 00:19:56,920
{\an2}I've heard the name but I don't have
a clue what one looks like.
429
00:19:56,960 --> 00:19:58,920
{\an2}No-one makes lardy cake, do they?
430
00:19:58,960 --> 00:20:00,280
{\an2}No. Not since the War.
431
00:20:00,320 --> 00:20:02,800
{\an2}No, it s it, it sounds like one from
that era, doesn't it?
432
00:20:02,840 --> 00:20:05,320
{\an2}Do you not know what
a lardy cake is? No.
433
00:20:05,360 --> 00:20:06,440
{\an2}Oh, dear.
434
00:20:08,040 --> 00:20:12,400
{\an2}What a lovely nostalgic bake
for a final. Lardy cake.
435
00:20:12,440 --> 00:20:14,480
{\an2}We've revisited a British classic.
436
00:20:14,520 --> 00:20:16,400
{\an2}It's been around
for hundreds of years
437
00:20:16,440 --> 00:20:18,920
{\an2}and it was a way
of using up predominantly pig fat.
438
00:20:18,960 --> 00:20:21,000
{\an2}But don't forget fat is flavour.
439
00:20:21,040 --> 00:20:23,720
{\an2}Yeah.
So I'm really flavoursome.
440
00:20:23,760 --> 00:20:24,920
{\an1}PRUE LAUGHS MILDLY
441
00:20:24,960 --> 00:20:27,840
{\an2}It's a cross between
a Danish pastry and a bread.
442
00:20:27,880 --> 00:20:30,840
{\an2}This is all about getting your
timing right.
443
00:20:30,880 --> 00:20:32,920
{\an2}Get the dough done as quickly
as possible
444
00:20:32,960 --> 00:20:36,120
{\an2}to get it in that prover and then
you're layering it with sugar...
445
00:20:36,160 --> 00:20:38,800
{\an2}Folding it. ..lard, butter and
fruit.
446
00:20:38,840 --> 00:20:41,480
{\an2}On the second prove, be patient.
447
00:20:41,520 --> 00:20:43,480
{\an2}The longer the better.
448
00:20:43,520 --> 00:20:45,400
{\an2}That opens the whole thing up
449
00:20:45,440 --> 00:20:47,640
{\an2}but it'll condense if they don't
bake it properly
450
00:20:47,680 --> 00:20:49,560
{\an2}and it'll look and taste quite raw.
451
00:20:50,640 --> 00:20:52,760
{\an2}You can see the layers. It's lovely.
452
00:20:52,800 --> 00:20:56,360
{\an2}And you can see all the fruit in
there evenly distributed.
453
00:20:56,400 --> 00:20:59,880
{\an2}Lard, sugar and a bit of
fruit. Heaven.
454
00:21:01,480 --> 00:21:04,000
{\an2}Line the roasting tin
with baking paper then grease
455
00:21:04,040 --> 00:21:06,240
{\an2}with lard and sprinkle with sugar.
456
00:21:06,280 --> 00:21:10,040
{\an2}I assume this is going to help
colour up the lardy cakes.
457
00:21:10,080 --> 00:21:13,240
{\an2}Obviously, you are the oldest of
the bakers.
458
00:21:13,280 --> 00:21:16,760
{\an2}I am, yes. So you must know what
a lardy cake is.
459
00:21:19,680 --> 00:21:21,680
{\an2}Make the bread dough.
460
00:21:21,720 --> 00:21:23,400
{\an2}Make the bread dough.
461
00:21:25,200 --> 00:21:27,480
{\an2}50g of lard.
462
00:21:27,520 --> 00:21:30,240
{\an2}So I'm going to bread crumb it
then add yeast and water.
463
00:21:30,280 --> 00:21:32,920
{\an2}I'll just add a little bit at
a time.
464
00:21:32,960 --> 00:21:35,960
{\an2}Add the water and then I think once
it comes together I'm going to put
465
00:21:36,000 --> 00:21:38,160
{\an2}the lard in. I don't know.
466
00:21:38,200 --> 00:21:40,920
{\an2}Don't know if I should be doing it
like this.
467
00:21:40,960 --> 00:21:43,480
{\an2}Sounds really healthy, lardy cake.
468
00:21:43,520 --> 00:21:45,480
{\an2}That's the problem
with baking, innit?
469
00:21:45,520 --> 00:21:47,160
{\an1}HE SQUEAKS
470
00:21:47,200 --> 00:21:50,520
{\an2}Yeah, I've got to do plenty
of runs once this has finished.
471
00:21:53,080 --> 00:21:55,320
{\an2}The kneading.
472
00:21:55,360 --> 00:21:58,120
{\an2}How many times have we made
a variation of bread?
473
00:21:58,160 --> 00:22:00,360
{\an2}Is this even bloody bread?
What is this?
474
00:22:00,400 --> 00:22:02,560
{\an2}I'm going to lob it in
the proving drawer.
475
00:22:02,600 --> 00:22:05,560
{\an2}Probably go for half an hour
but we'll just see how we're doing.
476
00:22:05,600 --> 00:22:07,960
{\an2}I'm not happy with that
but I'm just going to go with it.
477
00:22:08,000 --> 00:22:10,920
{\an2}Bye-bye, my little cherub.
478
00:22:10,960 --> 00:22:13,280
{\an2}I'm going to go for about 30 mins.
479
00:22:13,320 --> 00:22:15,480
{\an2}See how it looks.
480
00:22:15,520 --> 00:22:17,400
{\an2}Patience is the key.
481
00:22:19,120 --> 00:22:22,880
{\an2}Step five, make diced candied orange
boiling twice in fresh water
482
00:22:22,920 --> 00:22:25,520
{\an2}and then a third time in
sugar syrup.
483
00:22:25,560 --> 00:22:31,440
{\an2}Using the microwave for speed,
infuse the dried fruit with the tea.
484
00:22:31,480 --> 00:22:34,920
{\an2}Smells lovely.
Do you put any rum in it?
485
00:22:34,960 --> 00:22:37,720
{\an2}No. Cos I'm from Jamaica I soak my
fruits in rum.
486
00:22:37,760 --> 00:22:39,360
{\an2}In rum. There's none.
487
00:22:39,400 --> 00:22:40,600
{\an2}Any vodka?
488
00:22:40,640 --> 00:22:43,640
{\an2}No. Gin?
Nothing unfortunately, just water.
489
00:22:43,680 --> 00:22:45,160
{\an2}Oh. Just water. Dry. Yeah. I know.
490
00:22:45,200 --> 00:22:47,600
{\an2}With a, with a... BOTH:
..with a teabag!
491
00:22:48,880 --> 00:22:52,800
{\an2}Finalists, you are halfway through.
492
00:22:52,840 --> 00:22:54,240
{\an2}Brrr-uuupppp.
493
00:22:54,280 --> 00:22:55,960
{\an2}That's been in for about
35 minutes.
494
00:22:56,000 --> 00:22:57,880
{\an2}That's been in for 45 minutes.
495
00:22:57,920 --> 00:23:00,680
{\an2}Laminate the dough with lard,
butter and filling mixture.
496
00:23:00,720 --> 00:23:03,640
{\an2}Doesn't say what to do with
the lard?
497
00:23:03,680 --> 00:23:06,320
{\an2}Do you reckon I smear the lard?
498
00:23:06,360 --> 00:23:08,800
{\an2}Let's get rocking and rolling.
499
00:23:08,840 --> 00:23:12,000
{\an2}I think I might actually just make
sure I've got this evenly spread.
500
00:23:12,040 --> 00:23:16,360
{\an2}Maybe I brush the lard on.
501
00:23:16,400 --> 00:23:20,000
{\an2}Have you had a breakdown?
What's happening here?
502
00:23:20,040 --> 00:23:21,040
{\an1}NOEL LAUGHS
503
00:23:21,080 --> 00:23:22,880
{\an2}Look at you just brushing lard.
504
00:23:22,920 --> 00:23:24,640
{\an2}It's a bit strange...
505
00:23:24,680 --> 00:23:28,120
{\an2}I think me and you might as well
just grease ourselves up in lard.
506
00:23:28,160 --> 00:23:31,080
{\an2}Just go the whole hog.
I'm in if you are.
507
00:23:31,120 --> 00:23:33,920
{\an2}I'd never turn something like
that down.
508
00:23:35,560 --> 00:23:37,960
{\an2}Right lamination let's make some
space for t'lamination.
509
00:23:38,000 --> 00:23:40,200
{\an2}Perform three single letter folds.
510
00:23:40,240 --> 00:23:42,080
{\an2}Which is that.
511
00:23:42,120 --> 00:23:44,400
{\an2}Or is it that?
512
00:23:44,440 --> 00:23:47,240
{\an2}Going to do it carefully cos I
want them to see those layers.
513
00:23:47,280 --> 00:23:48,480
{\an2}Spin it round 90 degrees.
514
00:23:48,520 --> 00:23:50,480
{\an2}Obviously everything's
a bit warm, unfortunately.
515
00:23:50,520 --> 00:23:52,080
{\an2}But that's one letter fold so.
516
00:23:52,120 --> 00:23:54,520
{\an2}I want the layers to be even.
517
00:23:54,560 --> 00:23:56,200
{\an2}Butter's getting a bit warm.
518
00:23:56,240 --> 00:23:58,720
{\an2}That's two. Stay with me, bread.
519
00:23:58,760 --> 00:24:00,760
{\an2}Need to give it one more fold.
520
00:24:00,800 --> 00:24:02,440
{\an2}I'm not liking the look of this.
521
00:24:02,480 --> 00:24:03,760
{\an2}Pleased with that.
522
00:24:03,800 --> 00:24:05,680
{\an2}And then it just says prove in tin.
523
00:24:07,520 --> 00:24:10,920
{\an2}The second prove needs
to be as long as possible.
524
00:24:10,960 --> 00:24:13,560
{\an2}But any attempt to speed
it up in the heat of
525
00:24:13,600 --> 00:24:16,080
{\an2}the proving drawer
could melt the lard,
526
00:24:16,120 --> 00:24:19,120
{\an2}ruining the rise
and the lamination.
527
00:24:19,160 --> 00:24:21,320
{\an2}No, maybe I just leave it on
the side.
528
00:24:25,320 --> 00:24:28,080
{\an2}Oh, no, yeah, put it in the drawer.
529
00:24:34,680 --> 00:24:37,520
{\an2}I, I really want to give it half
an hour prove.
530
00:24:37,560 --> 00:24:40,320
{\an2}Half an hour.
531
00:24:40,360 --> 00:24:41,840
{\an2}Um...
532
00:24:41,880 --> 00:24:43,720
{\an2}I don't know how long to bake for.
533
00:24:43,760 --> 00:24:45,840
{\an2}If I can work out bake time.
534
00:24:45,880 --> 00:24:48,400
{\an2}So, bake 40?
535
00:24:48,440 --> 00:24:51,360
{\an2}Bakers, you have an hour left.
536
00:24:51,400 --> 00:24:54,480
{\an2}That means prove only two minutes,
uh, 20 minutes.
537
00:24:55,960 --> 00:24:58,040
{\an1}BEEPING
538
00:25:05,080 --> 00:25:07,280
{\an1}THUNDER RUMBLES
539
00:25:09,520 --> 00:25:11,040
{\an2}I'm going in.
540
00:25:11,080 --> 00:25:13,880
{\an2}It's feeling very, very springy so
that's what you want.
541
00:25:13,920 --> 00:25:15,360
{\an2}So I'm going to put that in.
542
00:25:15,400 --> 00:25:18,200
{\an2}I'm going to start with
half an hour.
543
00:25:18,240 --> 00:25:20,880
{\an2}Look at that.This is looking great.
Look at that. The worst thing is,
544
00:25:20,920 --> 00:25:22,200
{\an2}Dan, you don't...
NOEL WHISTLES
545
00:25:22,240 --> 00:25:24,600
{\an2}..know whether that is what it's
supposed to look like, do ya?
546
00:25:24,640 --> 00:25:28,280
{\an2}Uh, not a clue, no.
And it doesn't look brilliant.
547
00:25:33,760 --> 00:25:39,000
{\an2}Bake, I'm thinking 200... 200's my
go-to temperature for bread.
548
00:25:39,040 --> 00:25:43,160
{\an2}30? Maybe 40, maybe 30.
549
00:25:49,160 --> 00:25:51,080
{\an2}Patience.
550
00:25:54,360 --> 00:25:56,400
{\an2}It's like painful.
551
00:25:57,720 --> 00:25:59,960
{\an2}You have 15 minutes left.
552
00:26:02,680 --> 00:26:04,000
{\an2}Just don't, I don't know with it.
553
00:26:04,040 --> 00:26:06,440
{\an2}It's had half an hour now.
I shall give it another.
554
00:26:08,280 --> 00:26:10,400
{\an2}35's what I had in my head.
555
00:26:11,520 --> 00:26:13,880
{\an2}I've just cranked it up
to 220 just to...
556
00:26:13,920 --> 00:26:14,920
{\an1}HE WHISTLES
557
00:26:14,960 --> 00:26:16,440
{\an2}..give it a wiggle.
558
00:26:23,000 --> 00:26:24,560
{\an2}Maybe another five?
559
00:26:24,600 --> 00:26:27,560
{\an2}Wants you to leave it in the tin
for ten minutes before turning out.
560
00:26:31,440 --> 00:26:34,320
{\an2}OK start that now.
561
00:26:37,920 --> 00:26:39,600
{\an2}I'm bringing it out.
562
00:26:39,640 --> 00:26:42,560
{\an2}It's dark, mine.
Looks like it's been cremated.
563
00:26:42,600 --> 00:26:45,200
{\an2}Brush the lardy cake with
the reserved orange syrup.
564
00:26:45,240 --> 00:26:48,080
{\an2}Cool completely upside down then
cut to nine rectangles.
565
00:26:48,120 --> 00:26:50,200
{\an2}There's no chance
of me cooling it completely.
566
00:26:50,240 --> 00:26:51,360
{\an2}How long do we have left?
567
00:26:51,400 --> 00:26:53,960
{\an2}Bakers,
you've got five minutes left.
568
00:26:54,000 --> 00:26:55,160
{\an2}Right.
569
00:26:58,840 --> 00:27:00,160
{\an1}CLATTERING
570
00:27:00,200 --> 00:27:01,600
{\an2}Looks pretty tasty, doesn't it?
571
00:27:01,640 --> 00:27:03,160
{\an2}This is very hot still
572
00:27:03,200 --> 00:27:06,800
{\an2}and I'll be lucky to cut it in any
way, shape or form.
573
00:27:06,840 --> 00:27:09,160
{\an2}I can smell the orange.
574
00:27:09,200 --> 00:27:11,360
{\an2}Oh! Looks a bit dense in places.
575
00:27:11,400 --> 00:27:13,840
{\an2}Well, you can see the layers,
can't you?
576
00:27:13,880 --> 00:27:15,480
{\an2}Baked anyway.
577
00:27:18,920 --> 00:27:20,640
{\an2}Bakers, your time is up.
578
00:27:21,800 --> 00:27:26,640
{\an2}Please bring your lardy cakes
and place them behind your photos.
579
00:27:26,680 --> 00:27:28,920
{\an2}They're varying degrees
of weirdness, aren't they?
580
00:27:28,960 --> 00:27:33,120
{\an2}Paul and Prue are expecting
golden brown lardy cakes
581
00:27:33,160 --> 00:27:34,680
{\an2}with clearly defined layers
582
00:27:34,720 --> 00:27:38,720
{\an2}and evenly packed
with plump sweet fruit.
583
00:27:38,760 --> 00:27:40,840
{\an2}Obviously they've been struggling
with proving.
584
00:27:40,880 --> 00:27:41,960
{\an2}OK.
585
00:27:43,480 --> 00:27:45,200
{\an2}We start with this one.
586
00:27:45,240 --> 00:27:48,120
{\an2}We have got nine
and they are sort of square.
587
00:27:48,160 --> 00:27:51,320
{\an2}That one feels a little bit light,
which is good.
588
00:27:51,360 --> 00:27:53,920
{\an2}The lamination, you can see
the lines going across.
589
00:27:56,240 --> 00:27:58,280
{\an2}Mm. The flavour's there.
590
00:27:58,320 --> 00:28:01,560
{\an2}But what's so lovely about this
is the mixed peel.
591
00:28:01,600 --> 00:28:03,000
{\an2}I think that's really delicious.
592
00:28:03,040 --> 00:28:05,280
{\an1}THEY LAUGH
593
00:28:05,320 --> 00:28:08,000
{\an2}Now, moving on to this,
um...King Alfred, um...
594
00:28:08,040 --> 00:28:09,840
{\an2}Now, it's only slightly King Alfred,
come on.
595
00:28:09,880 --> 00:28:11,320
{\an2}It's... Slightly?
596
00:28:11,360 --> 00:28:12,960
{\an2}Well, it's caramelised a lot.
597
00:28:13,000 --> 00:28:15,240
{\an2}It is caramelised a lot.
It's overbaked.
598
00:28:15,280 --> 00:28:19,360
{\an2}So you can see the layers.
They're sort of not very even.
599
00:28:19,400 --> 00:28:22,320
{\an2}It's a nice flavour.
It's just a little bit dry.
600
00:28:22,360 --> 00:28:25,400
{\an2}Hmm, it's too dry.
It is too dry.
601
00:28:25,440 --> 00:28:28,320
{\an2}Moving on.
This isn't properly baked, is it?
602
00:28:28,360 --> 00:28:30,400
{\an2}No. Got lots of fruit in it,
but it's a bit raw.
603
00:28:30,440 --> 00:28:33,040
{\an2}It has got lots of fruit
in it. Yeah.
604
00:28:33,080 --> 00:28:36,600
{\an2}It needed more proving as well,
but it is quite dense, this.
605
00:28:36,640 --> 00:28:38,760
{\an2}You see how quite raw that is?
Hmm.
606
00:28:38,800 --> 00:28:41,240
{\an2}Because that hasn't been laminated
properly. It's a shame.
607
00:28:42,880 --> 00:28:47,480
{\an2}Paul and Prue will now rank the
lardy cakes from worst to first.
608
00:28:47,520 --> 00:28:50,240
{\an2}OK, in third spot, we have...
609
00:28:50,280 --> 00:28:52,120
{\an2}..this one. Whose is this?
610
00:28:52,160 --> 00:28:54,000
{\an2}Matty. Lamination is really bad.
611
00:28:54,040 --> 00:28:57,080
{\an2}It needed more proving and more
baking. Right. No problem.
612
00:28:57,120 --> 00:28:58,920
{\an2}Number two, we have this one.
613
00:29:01,280 --> 00:29:04,000
{\an2}Dan. Stayed in the oven a bit
too long, didn't it?
614
00:29:04,040 --> 00:29:06,400
{\an2}Which means in first place, we have
this one, Josh.
615
00:29:06,440 --> 00:29:08,040
{\an2}It's pretty decent.
It's the right colour
616
00:29:08,080 --> 00:29:10,040
{\an2}and it's certainly the right
flavour, so well done.
617
00:29:10,080 --> 00:29:12,080
{\an2}Well done, mate.
APPLAUSE
618
00:29:14,000 --> 00:29:16,880
{\an2}I'm buzzing after that.
Really, really pleased.
619
00:29:16,920 --> 00:29:19,160
{\an2}I would say Josh has probably got
his nose in front
620
00:29:19,200 --> 00:29:21,520
{\an2}and then, yeah, me and Matty
are scrapping at the bottom.
621
00:29:21,560 --> 00:29:22,800
{\an2}Oh!
622
00:29:23,880 --> 00:29:25,240
{\an2}Bloomin' hell.
623
00:29:25,280 --> 00:29:27,080
{\an2}I'm glad I had a good Signature,
624
00:29:27,120 --> 00:29:29,880
{\an2}cos otherwise I'd probably be
a bit deflated.
625
00:29:35,400 --> 00:29:38,400
{\an8}There's just one challenge remaining
in this year's Bake Off.
626
00:29:38,440 --> 00:29:40,840
{\an2}Very quiet walk this time, isn't it?
Yeah, very quiet.
627
00:29:40,880 --> 00:29:43,160
{\an2}In the zone.
628
00:29:43,200 --> 00:29:45,720
{\an2}Well, guys, we've made it
to the final. I just hope
629
00:29:45,760 --> 00:29:48,840
{\an2}the sunshine comes out. I'm sure it
will. I'm gutted.
630
00:29:48,880 --> 00:29:52,080
{\an2}So who do you think's bringing
the sunshine right now? Are they
even at the moment?
631
00:29:52,120 --> 00:29:55,120
{\an2}I think it is pretty even.
I think Josh has got a slight edge.
632
00:29:55,160 --> 00:29:56,720
{\an2}Yeah, I think he's slightly ahead.
633
00:29:56,760 --> 00:29:59,960
{\an2}Weirdly, Matty is sitting in second
place, I would say.
634
00:30:00,000 --> 00:30:02,680
{\an2}If he wins it, he would've played an
absolute blinder. A blinder,
635
00:30:02,720 --> 00:30:05,480
{\an2}absolutely. Cos he's always just
underneath the top.
636
00:30:05,520 --> 00:30:07,480
{\an2}Can we talk a little bit about Dan?
637
00:30:07,520 --> 00:30:10,280
{\an2}I think he's going to struggle
against the other two at the moment,
638
00:30:10,320 --> 00:30:12,960
{\an2}but I think what often happens
in the final bake is
639
00:30:13,000 --> 00:30:15,200
{\an2}the pressure gets to them.
Any one of them could win.
640
00:30:15,240 --> 00:30:16,400
{\an2}What about Amos?
641
00:30:16,440 --> 00:30:18,200
{\an2}Outsider. Great.
642
00:30:18,240 --> 00:30:20,760
{\an2}So I've just put £20,000 on Amos
to win.
643
00:30:20,800 --> 00:30:22,800
{\an1}THEY LAUGH
644
00:30:22,840 --> 00:30:24,160
{\an2}It's good odds.
645
00:30:24,200 --> 00:30:25,640
{\an2}I bet.
646
00:30:29,040 --> 00:30:33,560
{\an2}Bakers, it's your final ever
Showstopper Challenge.
647
00:30:33,600 --> 00:30:37,880
{\an2}The judges would like you to create
an elegant tiered celebration cake
648
00:30:37,920 --> 00:30:41,000
{\an2}inspired by your very first bake.
649
00:30:41,040 --> 00:30:43,480
{\an2}They would like you to take your
first bake
650
00:30:43,520 --> 00:30:46,320
{\an2}and elevate it into
something incredible,
651
00:30:46,360 --> 00:30:49,320
{\an2}something that could win
the entire competition.
652
00:30:49,360 --> 00:30:52,160
{\an2}You have four and a half hours
for this.
653
00:30:52,200 --> 00:30:54,240
{\an2}On your marks.
Get set.
654
00:30:54,280 --> 00:30:56,160
{\an2}Bake!
655
00:30:56,200 --> 00:30:58,440
{\an2}Come on, Dan, flour power is needed.
656
00:30:58,480 --> 00:31:02,000
{\an2}There's lots of elements to do
so timing is definitely the thing
I'm most worried about.
657
00:31:02,040 --> 00:31:04,360
{\an2}I just know how I want it to look.
658
00:31:04,400 --> 00:31:08,120
{\an2}I will spend the time to make it,
and that will be my downfall.
659
00:31:08,160 --> 00:31:10,840
{\an2}They have to make
a minimum three-tier cake
660
00:31:10,880 --> 00:31:13,120
{\an2}to celebrate their very first bake.
661
00:31:13,160 --> 00:31:15,920
{\an2}But we're looking for that to be
the inspiration
662
00:31:15,960 --> 00:31:19,040
{\an2}for something completely new
and different and wonderful.
663
00:31:19,080 --> 00:31:21,560
{\an2}We want it highly decorated,
we want tartness,
664
00:31:21,600 --> 00:31:23,720
{\an2}we want sweetness, we want textures.
665
00:31:23,760 --> 00:31:26,600
{\an2}This is the biggest bake
they will ever do.
666
00:31:26,640 --> 00:31:29,200
{\an2}If it was me, I'm a big fan of
the lemon drizzle.
667
00:31:29,240 --> 00:31:30,760
{\an2}That would be my favourite.
668
00:31:30,800 --> 00:31:33,560
{\an2}But sometimes the bakers tell us
that this is
669
00:31:33,600 --> 00:31:36,720
{\an2}going to be a lemon cake and it
doesn't have enough lemon flavour.
670
00:31:36,760 --> 00:31:39,200
{\an2}You have to deliver what you say
you're going to deliver.
671
00:31:40,360 --> 00:31:43,880
{\an2}DAN: My first footstep into baking
was a lemon drizzle cake.
672
00:31:45,320 --> 00:31:47,120
{\an2}A lemon meringue pie as well,
673
00:31:47,160 --> 00:31:50,240
{\an2}so my three-tiered cake today is
celebrating both of those
674
00:31:50,280 --> 00:31:53,000
{\an2}two absolute beauties of
the baking world.
675
00:31:53,040 --> 00:31:54,880
{\an2}Dan's final tilt at the title
676
00:31:54,920 --> 00:31:58,320
{\an8}is a towering triple-tiered love
letter to lemon drizzle,
677
00:31:58,360 --> 00:31:59,840
{\an8}layered with lemon curd,
678
00:31:59,880 --> 00:32:02,680
{\an8}limoncello creme mousseline
and raspberry compote.
679
00:32:02,720 --> 00:32:05,960
{\an2}His Showstopper will be finished
with torched Italian meringue,
680
00:32:06,000 --> 00:32:09,920
{\an2}shiny white chocolate collars,
and one final citrus flourish.
681
00:32:09,960 --> 00:32:12,360
{\an2}And I'm also going to make some
macarons as well
682
00:32:12,400 --> 00:32:14,400
{\an2}to decorate round the outside.
Lemon macarons?
683
00:32:14,440 --> 00:32:17,080
{\an2}Yeah, lemon macarons with lemon curd
and raspberry compote filling.
684
00:32:17,120 --> 00:32:20,840
{\an2}I mean, he's obviously
been doing his homework. He knows
that we like lemon.
685
00:32:20,880 --> 00:32:23,560
{\an2}It's something... Which is fine,
because it was your first bake...
686
00:32:23,600 --> 00:32:26,520
{\an2}Yeah, I love lemon. ..which is
lucky! Oh, OK. Well, yeah.
687
00:32:26,560 --> 00:32:28,560
{\an2}I hope... Well, I need to do
it right.
688
00:32:28,600 --> 00:32:32,640
{\an2}You know, Rahul made me a lemon
drizzle cake for my 50th birthday.
689
00:32:32,680 --> 00:32:34,720
{\an2}Oh, did he? Lovely.
Ten years ago.
690
00:32:34,760 --> 00:32:37,640
{\an1}THEY LAUGH
691
00:32:37,680 --> 00:32:40,200
{\an2}ALISON: But one finalist is going
even more traditional
692
00:32:40,240 --> 00:32:41,640
{\an2}than a lemon drizzle.
693
00:32:41,680 --> 00:32:44,920
{\an2}The bake that it stems from is
a Victoria sponge.
694
00:32:44,960 --> 00:32:46,840
{\an2}It's the first one I remember doing
with my nan.
695
00:32:46,880 --> 00:32:49,680
{\an2}Josh will combine his first bakes
with his other passion
696
00:32:49,720 --> 00:32:51,920
{\an2}in a seasonal celebration
of his garden,
697
00:32:51,960 --> 00:32:55,000
{\an8}with a spring and summer-inspired
rhubarb and strawberry jam
698
00:32:55,040 --> 00:32:58,280
{\an2}and autumnal apple in his
Victoria sponges.
699
00:32:58,320 --> 00:33:01,640
{\an2}It's quite tricky to put apple
in sponge, to get the flavour to
come through.
700
00:33:01,680 --> 00:33:04,440
{\an2}Yeah. For decoration, what's the
whole thing going to look like?
701
00:33:04,480 --> 00:33:07,840
{\an2}So the three tiers are decorated
for spring, summer and autumn.
702
00:33:07,880 --> 00:33:10,240
{\an2}And then I'm going to do a biscuit
greenhouse on top.
703
00:33:10,280 --> 00:33:11,560
{\an2}With boiled sweet windows?
704
00:33:11,600 --> 00:33:13,400
{\an2}Yeah, with little panels.
Yeah, like that.
705
00:33:13,440 --> 00:33:15,400
{\an2}Oh, my goodness, Josh,
this is quite a lot.
706
00:33:15,440 --> 00:33:17,520
{\an2}Sounds like a Showstopper!
Keep your cool.
707
00:33:17,560 --> 00:33:19,680
{\an2}Yeah, I'll try.
Thank you, Josh.
708
00:33:19,720 --> 00:33:21,400
{\an2}I have gone for a bit of a
stronger batter
709
00:33:21,440 --> 00:33:24,480
{\an2}so it doesn't lose its shape when it
gets put together.
710
00:33:24,520 --> 00:33:26,840
{\an2}Genoise is a little bit of
a risk, I guess,
711
00:33:26,880 --> 00:33:29,560
{\an2}to go on the bottom tier
because it's such a light cake,
712
00:33:29,600 --> 00:33:31,960
{\an2}but I feel like the pros outweigh
the cons on this one.
713
00:33:32,000 --> 00:33:34,000
{\an2}I've gone for it
because it's quick to make,
714
00:33:34,040 --> 00:33:36,960
{\an2}quick to bake, quick to cool.
715
00:33:37,000 --> 00:33:39,680
{\an2}But I've never stacked a cake
until this week.
716
00:33:39,720 --> 00:33:43,000
{\an2}Inspired by the chocolate treats
that got him into baking,
717
00:33:43,040 --> 00:33:47,040
{\an8}Matty's first-ever tiered cake will
see chocolate genoise sandwiched
718
00:33:47,080 --> 00:33:49,600
{\an8}with French buttercream
and crumbled brownie,
719
00:33:49,640 --> 00:33:51,960
{\an2}and a lemon and rosemary
Victoria sandwich
720
00:33:52,000 --> 00:33:54,160
{\an2}with a fresh summer fruit jam.
721
00:33:54,200 --> 00:33:58,120
{\an2}ALISON: Now that you're a baker,
do you think you'll bring baking
into the school?
722
00:33:58,160 --> 00:34:00,360
{\an2}What bake would you bring
to your kids?
723
00:34:00,400 --> 00:34:02,880
{\an2}Probably the brownies. I've already
brought them in to 'em once,
724
00:34:02,920 --> 00:34:06,040
{\an2}but they think Lara made 'em.
Really?
725
00:34:06,080 --> 00:34:08,920
{\an2}Yeah. So you just lied and said,
"My girlfriend's brought them."
726
00:34:08,960 --> 00:34:12,600
{\an2}Yeah. Why, though? What is so
embarrassing about people knowing
that you're a baker?
727
00:34:12,640 --> 00:34:14,920
{\an2}No, I don't know, really.
I've never told anyone.
728
00:34:14,960 --> 00:34:17,480
{\an2}You don't have to lie any more
because your bakes taste amazing.
729
00:34:17,520 --> 00:34:19,120
{\an1}HE LAUGHS
730
00:34:19,160 --> 00:34:22,560
{\an2}How these final Showstopper taste
could prove even more important
731
00:34:22,600 --> 00:34:24,720
{\an2}than the spectacular look.
732
00:34:24,760 --> 00:34:26,520
{\an2}DAN: I want my cake to be strong
with lemon,
733
00:34:26,560 --> 00:34:29,040
{\an2}but not too sort of like bleurgh!
734
00:34:29,080 --> 00:34:33,200
{\an2}I want to have the essence of
Victoria sandwich but I also want to
sort of elevate it.
735
00:34:33,240 --> 00:34:37,040
{\an2}So this is my rhubarb. They're not
my strawberries, because I ran out.
736
00:34:37,080 --> 00:34:40,960
{\an2}They've been ravaged from all of
the past weeks that I've done.
737
00:34:41,000 --> 00:34:45,120
{\an2}ALISON: But past weeks may not bode
well for Matty's chosen flavours.
738
00:34:45,160 --> 00:34:49,160
{\an2}In week one, I had a stinker
with the buttercream,
739
00:34:49,200 --> 00:34:51,240
{\an2}so I've changed the recipe slightly.
740
00:34:51,280 --> 00:34:53,560
{\an2}I kind of need to learn
in my own way.
741
00:34:53,600 --> 00:34:56,360
{\an2}It takes me a few mistakes
to...to learn.
742
00:35:03,600 --> 00:35:06,400
{\an2}I am slightly worried about
time already.
743
00:35:06,440 --> 00:35:10,760
{\an2}ALISON: For three tiers,
the finalists will need to bake at
least six sponges...
744
00:35:10,800 --> 00:35:12,120
{\an2}Seven minutes left.
745
00:35:12,160 --> 00:35:13,960
{\an2}..which will require batch baking...
746
00:35:14,000 --> 00:35:16,560
{\an2}Have a little look at that brownie
in a second an' all.
747
00:35:16,600 --> 00:35:18,600
{\an1}..and a constant eye on the clock.
TIMER BEEPS
748
00:35:20,360 --> 00:35:23,840
{\an1}CLATTER
HE STIFLES LAUGHTER
749
00:35:23,880 --> 00:35:25,680
{\an2}There you go, I've stopped it.
Cheers, mate.
750
00:35:25,720 --> 00:35:30,200
{\an2}Imagine if that hit Josh in the eye
and he had to go to hospital and the
whole thing was cancelled.
751
00:35:30,240 --> 00:35:32,200
{\an2}One way to stop him winning it,
wouldn't it?
752
00:35:34,120 --> 00:35:35,520
{\an2}What we onto now?
753
00:35:35,560 --> 00:35:37,000
{\an2}Done. Happy with that.
754
00:35:37,040 --> 00:35:39,520
{\an2}I can start to make
the next batter.
755
00:35:39,560 --> 00:35:41,200
{\an2}Now I'm going to go on my second
mix now.
756
00:35:41,240 --> 00:35:43,440
{\an2}Four and a half hours - do you think
it's enough time?
757
00:35:43,480 --> 00:35:45,680
{\an2}I mean, so, I think
it's ample, right?
758
00:35:45,720 --> 00:35:48,000
{\an2}No?
SHE LAUGHS
759
00:35:48,040 --> 00:35:49,520
{\an2}See how they get on.
760
00:35:49,560 --> 00:35:51,120
{\an2}Pretty happy with that.
761
00:35:51,160 --> 00:35:54,680
{\an2}These are going in. It's now all on
me getting the bakes done
762
00:35:54,720 --> 00:35:58,680
{\an2}quick enough that I can have
enough time.
763
00:36:00,000 --> 00:36:03,040
{\an2}But Dan will need to find the time
to bake more than just sponges.
764
00:36:04,520 --> 00:36:06,240
{\an2}I'm only on step four. Ridiculous!
765
00:36:08,720 --> 00:36:10,720
{\an2}The idea of a macaron is to get
a nice skin on them,
766
00:36:10,760 --> 00:36:15,040
{\an2}so once I've piped them, I'm going
to leave 'em for a good hour.
767
00:36:15,080 --> 00:36:16,600
{\an2}Let's get these in.
768
00:36:16,640 --> 00:36:19,800
{\an2}This is the Swiss meringue
buttercream now.
769
00:36:19,840 --> 00:36:22,600
{\an2}So I've got two on the go,
plus a bit of cake.
770
00:36:22,640 --> 00:36:24,440
{\an2}That's got about eight minutes
to go.
771
00:36:24,480 --> 00:36:26,560
{\an2}Whilst they're in the tin,
whilst they're still warm,
772
00:36:26,600 --> 00:36:29,320
{\an2}make some holes in it and then just
soak lemon juice on.
773
00:36:29,360 --> 00:36:31,480
{\an2}"Too much lemon in that, Dan."
Sorry, Paul!
774
00:36:32,880 --> 00:36:34,560
{\an2}Bakers, you're halfway through.
775
00:36:34,600 --> 00:36:35,680
{\an2}DAN: What?!
776
00:36:35,720 --> 00:36:37,280
{\an2}I know!
777
00:36:39,240 --> 00:36:40,640
{\an2}Love these ovens.
778
00:36:40,680 --> 00:36:43,640
{\an2}I think they're done. They're a bit,
like, not straight
779
00:36:43,680 --> 00:36:45,240
{\an2}but I'll have to trim that.
780
00:36:45,280 --> 00:36:47,320
{\an2}Just tasted the curd.
That tastes beautiful.
781
00:36:47,360 --> 00:36:49,040
{\an2}I've done that, that, that, that.
782
00:36:49,080 --> 00:36:51,200
{\an2}NOEL: You've just got a big list
you're working through.
783
00:36:51,240 --> 00:36:53,800
{\an2}Yeah, look. The buttercreams are
made. The jam's made.
784
00:36:53,840 --> 00:36:57,480
{\an2}Not too bad. Yeah, but this part is
where it gets, like, hard. Crazy?
785
00:36:57,520 --> 00:36:59,200
{\an2}Is that assembly? Yeah.
786
00:37:00,760 --> 00:37:04,000
{\an2}ALISON: If constructing
a three-tiered cake wasn't
hard enough...
787
00:37:04,040 --> 00:37:07,680
{\an2}It's the assembly and making it look
pretty is where I'm pants.
788
00:37:07,720 --> 00:37:11,360
{\an2}..whilst building, Dan still has
baking to do.
789
00:37:11,400 --> 00:37:14,000
{\an2}Well behind.
It's all right, I'll do it.
790
00:37:14,040 --> 00:37:15,680
{\an2}But he's not alone.
791
00:37:17,200 --> 00:37:18,280
{\an2}What's going down here?
792
00:37:18,320 --> 00:37:20,680
{\an2}This is my, um, greenhouse on top.
793
00:37:20,720 --> 00:37:24,160
{\an2}You're like Da Vinci. Have you got
enough time to do everything you
want to do?
794
00:37:24,200 --> 00:37:27,200
{\an2}I'm never going to have enough time
to do everything that I would love
to do, but...
795
00:37:27,240 --> 00:37:29,440
{\an2}Have you factored that in?
Course you have.
796
00:37:29,480 --> 00:37:31,840
{\an2}Yeah. I've got a couple of backups
of what I can do in terms of...
797
00:37:31,880 --> 00:37:33,760
{\an2}That's why I love you.
NOEL LAUGHS
798
00:37:33,800 --> 00:37:35,680
{\an2}Just in case things don't go
to plan.
799
00:37:35,720 --> 00:37:38,040
{\an2}Plan B and a plan C in your
back pocket.
800
00:37:39,560 --> 00:37:42,480
{\an2}Matty could be in need
of his own plan B.
801
00:37:42,520 --> 00:37:44,760
{\an2}That one's a little bit
not too done.
802
00:37:47,000 --> 00:37:50,480
{\an2}The sponges for his middle tier
are underbaked.
803
00:37:50,520 --> 00:37:52,800
{\an2}That's a bummer.
How long do we have?
804
00:37:52,840 --> 00:37:54,840
{\an2}Bakers, you have one hour left.
805
00:37:54,880 --> 00:37:56,680
{\an2}BLEEP.
806
00:37:56,720 --> 00:37:58,440
{\an2}Can I go home now, please?
807
00:38:00,480 --> 00:38:02,960
{\an2}Come on, Josh, come on.
808
00:38:03,000 --> 00:38:04,880
{\an2}Five minutes at really high,
809
00:38:04,920 --> 00:38:06,800
{\an2}and then I'll put 'em straight in
the freezer.
810
00:38:06,840 --> 00:38:09,200
{\an2}Probably will affect the bake
slightly, um...
811
00:38:09,240 --> 00:38:11,400
{\an2}..but it is what it is.
812
00:38:11,440 --> 00:38:14,440
{\an2}Oh, I've got my meringue to do as
well, haven't I? Flipping heck.
813
00:38:14,480 --> 00:38:17,400
{\an2}I don't think I'm going to do
it. I don't think I'm going to do
it. Help.
814
00:38:17,440 --> 00:38:18,800
{\an2}Once I've got these out the oven,
815
00:38:18,840 --> 00:38:21,920
{\an2}we'll start straight away doing
the assembly.
816
00:38:21,960 --> 00:38:24,840
{\an2}So we've got chocolate genoise,
Swiss meringue,
817
00:38:24,880 --> 00:38:28,560
{\an2}and then a chocolate French
buttercream and then brownie.
818
00:38:28,600 --> 00:38:30,360
{\an2}Let's have a little gander.
819
00:38:30,400 --> 00:38:32,480
{\an2}I'd say them two are done.
820
00:38:32,520 --> 00:38:36,040
{\an2}I don't know, but I haven't got that
much time left.
821
00:38:36,080 --> 00:38:37,680
{\an2}Whose stupid idea was this?
822
00:38:37,720 --> 00:38:39,720
{\an2}That's the last lot of panels.
823
00:38:39,760 --> 00:38:41,920
{\an2}Beautiful. Right.
824
00:38:41,960 --> 00:38:43,200
{\an2}That can go off now.
825
00:38:43,240 --> 00:38:45,000
{\an2}I'm inserting dowels.
826
00:38:45,040 --> 00:38:48,320
{\an2}Oh, I need to put the dowels
in, actually, as well.
827
00:38:48,360 --> 00:38:50,120
{\an2}This is the
white chocolate buttercream.
828
00:38:50,160 --> 00:38:52,880
{\an2}We need to get going with cake.
829
00:38:52,920 --> 00:38:54,200
{\an2}And then freezer.
830
00:38:55,560 --> 00:38:57,640
{\an2}That's the first one of those done.
831
00:38:57,680 --> 00:38:59,080
{\an2}Right, come on.
832
00:39:04,240 --> 00:39:05,520
{\an2}40 minutes.
833
00:39:05,560 --> 00:39:07,440
{\an2}Bit of summer fruit jam.
834
00:39:07,480 --> 00:39:10,120
{\an2}I just need to get it in the fridge
for as long as it takes.
835
00:39:11,440 --> 00:39:12,720
{\an2}It's nearly there.
836
00:39:12,760 --> 00:39:14,080
{\an2}Right, macarons.
837
00:39:14,120 --> 00:39:16,800
{\an2}I've just done the middle layer
with strawberry and rhubarb jam,
838
00:39:16,840 --> 00:39:18,400
{\an2}and now I'm doing the final layer.
839
00:39:18,440 --> 00:39:20,040
{\an2}Just swapping the tiers.
840
00:39:20,080 --> 00:39:21,640
{\an2}So how long do we have left?
841
00:39:21,680 --> 00:39:24,240
{\an2}Bakers, you only have
half an hour left.
842
00:39:24,280 --> 00:39:26,640
{\an2}Yeah, I'm happy with that. Right.
843
00:39:26,680 --> 00:39:28,320
{\an2}Oh, you're joking me.
844
00:39:28,360 --> 00:39:30,440
{\an2}These should just basically
peel off perfectly.
845
00:39:30,480 --> 00:39:32,560
{\an2}Come on, you stupid thing!
846
00:39:32,600 --> 00:39:34,360
{\an2}BLEEP. It's cracking.
847
00:39:35,760 --> 00:39:38,600
{\an2}Let's see how much I learnt from
Lara's art lesson.
848
00:39:38,640 --> 00:39:41,600
{\an2}Look a bit underdone, actually.
Too soft.
849
00:39:41,640 --> 00:39:45,520
{\an2}I just don't think I've probably
made the batter well enough, to be
honest, but deal with it.
850
00:39:45,560 --> 00:39:48,320
{\an2}I need to just collect my thoughts
for a second, I think.
851
00:39:50,800 --> 00:39:52,160
{\an2}Number two.
852
00:39:52,200 --> 00:39:53,960
{\an2}Lara said you have to build up
the colour.
853
00:39:54,000 --> 00:39:56,760
{\an2}Be patient and always go
in the same direction.
854
00:39:56,800 --> 00:39:58,160
{\an2}You OK? No.
855
00:39:58,200 --> 00:40:00,120
{\an2}But you need it all to go smoothly
today, don't you?
856
00:40:00,160 --> 00:40:02,360
{\an2}Yeah. Dig deep.
857
00:40:02,400 --> 00:40:04,480
{\an2}You can do this.
I can do it.
858
00:40:04,520 --> 00:40:06,280
{\an2}ALISON: Where did you get this
design from?
859
00:40:06,320 --> 00:40:09,720
{\an2}It's kind of, like, cos I'm not very
good at doing it any other way.
860
00:40:09,760 --> 00:40:12,320
{\an2}No, but it works, though. It looks
really arty, doesn't it?
861
00:40:12,360 --> 00:40:14,680
{\an2}This is going to be spring
at the top.
862
00:40:14,720 --> 00:40:16,640
{\an2}Hard to quickly temper chocolate.
863
00:40:16,680 --> 00:40:18,680
{\an2}This is going
to look very rushed, this.
864
00:40:18,720 --> 00:40:21,520
{\an2}Bakers, you have 15 minutes left.
865
00:40:25,160 --> 00:40:27,000
{\an2}Come on. There we go.
866
00:40:34,840 --> 00:40:36,400
{\an2}Don't swear, Dan.
867
00:40:38,000 --> 00:40:39,440
{\an2}We're getting to kind of like
868
00:40:39,480 --> 00:40:41,600
{\an2}the critical point where I need to
stack it.
869
00:40:50,760 --> 00:40:52,360
{\an2}Don't want it to lean.
870
00:40:54,440 --> 00:40:56,320
{\an2}Dog's dinner!
871
00:40:58,840 --> 00:41:01,560
{\an2}I want to put the greenhouse on now
and then I can finish - any time
872
00:41:01,600 --> 00:41:04,960
{\an2}I've got spare
I'll just do some decoration.
873
00:41:05,000 --> 00:41:06,640
{\an2}How's long's left?
874
00:41:06,680 --> 00:41:09,600
{\an2}Looking good, bakers,
you have ten minutes left.
875
00:41:11,840 --> 00:41:14,000
{\an2}I'm going to have to rush
a lot of decoration now.
876
00:41:14,040 --> 00:41:15,480
{\an2}I need a blowtorch.
877
00:41:16,800 --> 00:41:18,240
{\an2}Don't know why I'm even bothering.
878
00:41:18,280 --> 00:41:21,320
{\an2}Gold leaf BLEEP out of it.
879
00:41:21,360 --> 00:41:24,320
{\an2}These are my giant marrows that
I harvest in the autumn.
880
00:41:26,480 --> 00:41:29,640
{\an2}I'll hide it with a macaron - Paul
and Prue will never notice.
881
00:41:29,680 --> 00:41:31,680
{\an2}I want to do some piping round
the outside of it just
882
00:41:31,720 --> 00:41:34,200
{\an2}to make it look
a little bit fancier.
883
00:41:35,480 --> 00:41:36,800
{\an2}How long we got left now?
884
00:41:36,840 --> 00:41:38,280
{\an2}One minute left.
885
00:41:44,120 --> 00:41:46,920
{\an2}It's messy, too messy.
886
00:41:48,400 --> 00:41:50,760
{\an2}Don't look behind you and look at
Josh's whatever you do.
887
00:41:53,520 --> 00:41:56,120
{\an2}Bakers, your time is now up.
888
00:41:57,200 --> 00:42:00,480
{\an2}Walk away rapidly!
889
00:42:00,520 --> 00:42:02,480
{\an2}Please step away from your bakes.
890
00:42:02,520 --> 00:42:05,560
{\an2}We love you! Well done!
891
00:42:05,600 --> 00:42:07,840
{\an2}Come on bring it in mate,
bring it in. Well done boys.
892
00:42:07,880 --> 00:42:11,440
{\an2}Woo. Well done. I just got Swiss
meringue buttercream all over your
back now!
893
00:42:11,480 --> 00:42:13,720
{\an2}It's all right don't worry
about it.
894
00:42:13,760 --> 00:42:16,560
{\an2}Oh, no my mistake you've got
four minutes left!
895
00:42:16,600 --> 00:42:17,920
{\an1}HE LAUGHS
896
00:42:24,600 --> 00:42:27,680
{\an2}The winner of this year's Bake Off
will be announced at
897
00:42:27,720 --> 00:42:29,640
{\an2}a very special garden party in
front of
898
00:42:29,680 --> 00:42:32,600
{\an2}the bakers' families
and some old friends.
899
00:42:32,640 --> 00:42:35,640
{\an2}I'm back at the tent.
It's so exciting.
900
00:42:35,680 --> 00:42:39,200
{\an2}Just like one wee family all
together again.
901
00:42:39,240 --> 00:42:41,720
{\an2}We've got like a group chat
and we all talk on there
902
00:42:41,760 --> 00:42:44,600
{\an2}and post pictures of what we've been
doing and that's really lovely.
903
00:42:44,640 --> 00:42:47,320
{\an2}It's so nice to be here
and not be baking
904
00:42:47,360 --> 00:42:50,480
{\an2}and just feel like you can enjoy all
the wonderful cakes
905
00:42:50,520 --> 00:42:52,320
{\an2}and that that have been made.
906
00:42:52,360 --> 00:42:54,440
{\an2}In my mind I think Dan's going to
win,
907
00:42:54,480 --> 00:42:56,560
{\an2}but I think it's going to be so
close.
908
00:42:56,600 --> 00:42:59,280
{\an2}I think they're all incredible,
they're all good at different
things.
909
00:42:59,320 --> 00:43:00,840
{\an2}I don't, I literally can't call it.
910
00:43:00,880 --> 00:43:02,680
{\an2}If I had to say someone maybe
Josh.
911
00:43:02,720 --> 00:43:05,880
{\an2}Either Dan or Josh or Matty.
912
00:43:05,920 --> 00:43:08,280
{\an2}One of those.
913
00:43:08,320 --> 00:43:10,520
{\an2}I think Matty could
surprise everyone.
914
00:43:10,560 --> 00:43:14,360
{\an2}It's probably like asking a parent
to pick their favourite child,
915
00:43:14,400 --> 00:43:17,120
{\an2}it's a very difficult call - Josh!
916
00:43:27,360 --> 00:43:31,520
{\an2}Dan, for one last time bring up
your Showstopper.
917
00:43:39,360 --> 00:43:43,120
{\an2}Dan tell us all about your
final Showstopper.
918
00:43:43,160 --> 00:43:44,960
{\an2}So, this is my lemon drizzle
919
00:43:45,000 --> 00:43:47,520
{\an2}and meringue cake with a lemon curd
920
00:43:47,560 --> 00:43:49,400
{\an2}and raspberry compote,
921
00:43:49,440 --> 00:43:51,840
{\an2}topped with Italian meringue and
decorated with some
922
00:43:51,880 --> 00:43:54,920
{\an2}macarons filled with the lemon curd
and raspberry compote.
923
00:43:54,960 --> 00:43:57,120
{\an2}I quite like the white chocolate
against the raspberry.
924
00:43:57,160 --> 00:43:59,320
{\an2}I like the meringue as well.
Those macarons are terrible.
925
00:43:59,360 --> 00:44:02,880
{\an2}I know, I don't know what's gone on
with them. I wouldn't even bother
putting them on... Yeah.
926
00:44:02,920 --> 00:44:04,600
{\an2}Cos it sort of ruins it.
927
00:44:04,640 --> 00:44:08,120
{\an2}I did think it was quite ambitious
to do three chocolate collars.
928
00:44:08,160 --> 00:44:10,080
{\an2}It's cracked quite a bit.
Yeah.
929
00:44:12,640 --> 00:44:14,960
{\an2}Looks a lovely sponge though.
Does look really nice?
930
00:44:15,000 --> 00:44:17,440
{\an2}Doesn't it? Doesn't it?
Yeah.
931
00:44:26,200 --> 00:44:27,760
{\an2}You know, it needs more lemon.
932
00:44:27,800 --> 00:44:29,080
{\an2}Does it?
933
00:44:29,120 --> 00:44:32,280
{\an2}The drizzle only comes in to
so far and then it stops so.
934
00:44:32,320 --> 00:44:34,840
{\an2}Ah, OK.
But the flavour is delicious
935
00:44:34,880 --> 00:44:37,280
{\an2}and I think the bake is lovely
as well.
936
00:44:44,160 --> 00:44:46,280
{\an2}Macarons let it down dramatically.
Yeah.
937
00:44:46,320 --> 00:44:48,000
{\an2}And the bake's not right either.
938
00:44:48,040 --> 00:44:50,320
{\an2}No, I don't know what's gone on.
It's really pasty.
939
00:44:50,360 --> 00:44:52,880
{\an2}Is it? Have I not, have I not cooked
them for long enough?
940
00:44:52,920 --> 00:44:57,360
{\an2}No, you've definitely not cooked
them for long enough.
No I've not, have I? No.
941
00:44:57,400 --> 00:44:59,360
{\an2}It's just a
little bit flawed for me.
942
00:44:59,400 --> 00:45:01,160
{\an2}Work to be done for next week, then.
943
00:45:01,200 --> 00:45:03,200
{\an1}PRUE AND PAUL LAUGH
944
00:45:03,240 --> 00:45:05,440
{\an2}Thanks, buddy!
Thanks very much.
945
00:45:11,200 --> 00:45:14,520
{\an2}Matty, would you like to bring up
your Showstopper, please?
946
00:45:23,800 --> 00:45:27,200
{\an2}Matty, tell us about
your Showstopper.
947
00:45:27,240 --> 00:45:30,040
{\an2}The top and bottom tier are inspired
by a chocolate cake.
948
00:45:30,080 --> 00:45:32,320
{\an2}So, it's a chocolate genoise
sponge, with
949
00:45:32,360 --> 00:45:34,240
{\an2}a French chocolate buttercream
950
00:45:34,280 --> 00:45:36,120
{\an2}and chocolate brownie coated in
951
00:45:36,160 --> 00:45:38,520
{\an2}a Swiss meringue buttercream.
952
00:45:38,560 --> 00:45:41,840
{\an2}Middle tier is a Victoria sponge,
so it's lemon
953
00:45:41,880 --> 00:45:43,440
{\an2}and rosemary
954
00:45:43,480 --> 00:45:47,320
{\an2}with summer fruit jam
and an American buttercream.
955
00:45:47,360 --> 00:45:50,880
{\an2}It's leaning a bit.
Dramatic effect!
956
00:45:50,920 --> 00:45:52,400
{\an2}What happened then?
957
00:45:52,440 --> 00:45:54,760
{\an2}Well, I mustn't have done much of a
job with the dowels.
958
00:45:54,800 --> 00:45:58,000
{\an2}I must say, Matty, I love
the colour combinations.
959
00:45:58,040 --> 00:45:59,760
{\an2}And the way you've done it.
960
00:45:59,800 --> 00:46:01,400
{\an2}I like the decoration,
I like the piping,
961
00:46:01,440 --> 00:46:03,360
{\an2}I like the fruit,
the drop for me is the big problem.
962
00:46:03,400 --> 00:46:04,640
{\an2}Yeah, it's done me.
963
00:46:04,680 --> 00:46:07,400
{\an2}But let's have a look
and see what it's like inside.
964
00:46:08,840 --> 00:46:11,000
{\an1}Wow, that's one light sponge.
965
00:46:11,040 --> 00:46:13,920
{\an2}Oh! That looks beautiful, doesn't
it? Wow.
966
00:46:24,480 --> 00:46:27,720
{\an2}I mean I'm surprised it weighs
enough to cause the lean.
967
00:46:27,760 --> 00:46:29,240
{\an2}What a great cake.
Thank you.
968
00:46:29,280 --> 00:46:31,200
{\an2}Now you're getting
the chocolate coming in.
969
00:46:31,240 --> 00:46:34,280
{\an2}And it's a really light chocolaty
moreish sponge.
970
00:46:34,320 --> 00:46:36,520
{\an2}It's absolutely delicious.
Hmm.
971
00:46:36,560 --> 00:46:39,280
{\an2}I have no good reason to having
another bite, but I've got to.
972
00:46:50,480 --> 00:46:52,680
{\an2}I love the jam.
I like the cake.
973
00:46:52,720 --> 00:46:56,360
{\an2}It reminds me of some of the nice
birthday cakes I had when I was a
kid.
974
00:46:56,400 --> 00:46:57,920
{\an2}It's a beautiful sponge.
975
00:46:57,960 --> 00:46:59,760
{\an2}All the flavours are perfect.
976
00:46:59,800 --> 00:47:02,160
{\an2}Thank you.
Really perfect, Matty.
977
00:47:03,760 --> 00:47:06,280
{\an2}You know what, there's nothing wrong
with this cake,
978
00:47:06,320 --> 00:47:07,880
{\an2}except it's on the lean.
979
00:47:07,920 --> 00:47:10,520
{\an2}That's such a pity, because it's
only one mistake.
980
00:47:10,560 --> 00:47:14,000
{\an2}Yeah. Everything else is
absolutely perfect.
981
00:47:14,040 --> 00:47:17,480
{\an2}Thank you, Matty.
Thank you very much.
982
00:47:17,520 --> 00:47:20,320
{\an2}Well done, Matty, lad.
Thank you. Awesome well done, mate.
983
00:47:21,960 --> 00:47:23,800
{\an2}Good luck, mate.
984
00:47:23,840 --> 00:47:26,160
{\an2}Josh do you need
a hand getting it off the table?
985
00:47:26,200 --> 00:47:29,040
{\an2}I think I'll be OK. We'll see.
986
00:47:29,080 --> 00:47:32,200
{\an2}Josh, it's time
for your Showstopper.
987
00:47:49,080 --> 00:47:51,720
{\an2}Josh tell us all about your
final Showstopper.
988
00:47:51,760 --> 00:47:54,480
{\an2}So I've called this Showstopper
A Slice For All Seasons.
989
00:47:54,520 --> 00:47:57,200
{\an2}So it's all representing
the seasons in the garden.
990
00:47:57,240 --> 00:47:59,560
{\an2}It's all inspired by
a Victoria sandwich,
991
00:47:59,600 --> 00:48:01,440
{\an2}so the bottom tier is an apple
992
00:48:01,480 --> 00:48:03,680
{\an2}and lemon sponge with a lemon curd
993
00:48:03,720 --> 00:48:05,400
{\an2}and a white chocolate buttercream.
994
00:48:05,440 --> 00:48:07,520
{\an2}Then the top two tiers are
the same - they're an apple
995
00:48:07,560 --> 00:48:10,440
{\an2}and vanilla sponge, with
a strawberry and rhubarb jam
996
00:48:10,480 --> 00:48:12,680
{\an2}and a white chocolate,
buttercream in as well.
997
00:48:12,720 --> 00:48:15,600
{\an2}And it's all got a Swiss meringue
buttercream around the outside.
998
00:48:15,640 --> 00:48:18,040
{\an2}And my biscuit greenhouse on top.
999
00:48:18,080 --> 00:48:19,360
{\an2}I think the greenhouse is great
1000
00:48:19,400 --> 00:48:21,760
{\an2}and I think the colours
are beautiful.
1001
00:48:21,800 --> 00:48:24,320
{\an2}It is straight and it is level.
1002
00:48:24,360 --> 00:48:26,760
{\an2}The pipework is not very neat.
1003
00:48:26,800 --> 00:48:29,280
{\an2}You could've spent another half
an hour on that
1004
00:48:29,320 --> 00:48:32,720
{\an2}to create a much more
polished image.
1005
00:48:32,760 --> 00:48:35,520
{\an2}Do you want to keep this intact or
can I taste the biscuit?
1006
00:48:35,560 --> 00:48:36,920
{\an2}You can taste it if you want.
1007
00:48:36,960 --> 00:48:38,800
{\an2}There's just some strawberry in
the biscuit
1008
00:48:38,840 --> 00:48:41,920
{\an2}and they're mints used for
the panels.
1009
00:48:44,280 --> 00:48:46,480
{\an2}Very clever that.
1010
00:48:46,520 --> 00:48:49,960
{\an2}It's a sugar biscuit, isn't it?
Yeah, just, yeah, bound together
with some egg white.
1011
00:48:50,000 --> 00:48:52,960
{\an2}Really minty, isn't it?
Mm, it is minty. Incredible, yeah.
It is minty.
1012
00:48:53,000 --> 00:48:55,320
{\an2}Thank you, I really like that.
1013
00:48:55,360 --> 00:48:58,360
{\an2}Well, let's have a look
and see if we can try this spring.
1014
00:49:06,640 --> 00:49:09,800
{\an2}Mm, jam is perfect.
1015
00:49:09,840 --> 00:49:11,400
{\an2}I like the sponge.
1016
00:49:11,440 --> 00:49:14,400
{\an2}I'm not getting any apple.
It hasn't showed up to the party.
1017
00:49:14,440 --> 00:49:16,880
{\an2}No, you can't taste the apple.
No.
1018
00:49:16,920 --> 00:49:18,680
{\an2}You've gone with the rhubarb
1019
00:49:18,720 --> 00:49:20,400
{\an2}and strawberry on this one.
1020
00:49:20,440 --> 00:49:22,280
{\an2}It needs something more.
1021
00:49:22,320 --> 00:49:23,680
{\an2}OK.
1022
00:49:26,720 --> 00:49:29,680
{\an2}This one's got a little compressed
with the weight of the others.
1023
00:49:29,720 --> 00:49:31,440
{\an2}Yeah, it ha.
Mm.
1024
00:49:34,200 --> 00:49:35,560
{\an2}Mm.
1025
00:49:39,160 --> 00:49:41,080
{\an2}Lovely lemon curd.
1026
00:49:41,120 --> 00:49:43,200
{\an2}The lemon curd's nice.
Got a nice flavour.
1027
00:49:43,240 --> 00:49:46,000
{\an2}I think you need another layer
of lemon curd.
1028
00:49:46,040 --> 00:49:51,080
{\an2}I question whether that sponge is
actually overbaked as well.
1029
00:49:51,120 --> 00:49:53,080
{\an2}I think your flavours are adequate
1030
00:49:53,120 --> 00:49:56,120
{\an2}and for me I wanted
to see much more of your journey in
1031
00:49:56,160 --> 00:49:57,720
{\an2}the tent in that cake.
1032
00:49:58,920 --> 00:50:02,800
{\an2}I think boring is too strong
a word, but it's on its way.
1033
00:50:02,840 --> 00:50:05,080
{\an2}It's not your best shot.
1034
00:50:05,120 --> 00:50:07,400
{\an2}Thanks Josh.
Thank you very much, Josh.
1035
00:50:22,120 --> 00:50:23,920
{\an2}I think he was probably being
a bit harsher
1036
00:50:23,960 --> 00:50:26,280
{\an2}because I've set my own standards
on my Showstoppers
1037
00:50:26,320 --> 00:50:27,920
{\an2}and I and I know that was not
1038
00:50:27,960 --> 00:50:31,080
{\an2}the finesse wasn't probably quite
there as I'd like.
1039
00:50:31,120 --> 00:50:32,600
{\an2}I don't know who's going to win.
1040
00:50:32,640 --> 00:50:35,240
{\an2}I think it might be between me
and Matty, maybe?
1041
00:50:35,280 --> 00:50:39,120
{\an2}Hopefully I've done enough
with yesterday as well.
1042
00:50:39,160 --> 00:50:40,400
{\an2}Maybe.
1043
00:50:42,320 --> 00:50:44,600
{\an2}I've got absolutely no idea
to be...
1044
00:50:44,640 --> 00:50:46,920
{\an2}..honestly I don't feel
like I'm going to win it.
1045
00:50:46,960 --> 00:50:49,880
{\an2}So, I think it's between them
two, personally.
1046
00:50:52,880 --> 00:50:57,120
{\an2}Blimey!
1047
00:50:57,160 --> 00:50:59,320
{\an2}That could be enough.
1048
00:51:08,760 --> 00:51:12,560
{\an1}CHEERING AN APPLAUSE
1049
00:51:15,360 --> 00:51:17,320
{\an2}Hey. Hello, you come here!
1050
00:51:17,360 --> 00:51:19,640
{\an2}Whilst the bakers are reunited
with their families,
1051
00:51:19,680 --> 00:51:22,120
{\an2}Prue and Paul have
a huge decision to make.
1052
00:51:23,160 --> 00:51:25,840
{\an2}That's it,
we've done the last Showstopper.
1053
00:51:25,880 --> 00:51:26,960
{\an2}Pretty good cakes.
1054
00:51:27,000 --> 00:51:30,000
{\an2}Just stick your fingers in all
of 'em you'll be all right, Sammy.
1055
00:51:30,040 --> 00:51:32,800
{\an2}You guys are always telling Dan
to simplify.
1056
00:51:32,840 --> 00:51:34,960
{\an2}Today he definitely did simplify.
1057
00:51:35,000 --> 00:51:36,800
{\an2}Yeah. But he didn't get all
the elements right.
1058
00:51:36,840 --> 00:51:39,560
{\an2}But with Josh you've never told him
to simplify
1059
00:51:39,600 --> 00:51:42,880
{\an2}and usually his Showstoppers are,
they're a bit more clever.
1060
00:51:42,920 --> 00:51:46,120
{\an2}I don't think that
the decoration was defined enough
1061
00:51:46,160 --> 00:51:48,040
{\an2}and it wasn't up
to his usual standard.
1062
00:51:48,080 --> 00:51:49,720
{\an2}But he's still in line
1063
00:51:49,760 --> 00:51:51,840
{\an2}for winning because he had
a good day yesterday.
1064
00:51:51,880 --> 00:51:55,520
{\an2}Yeah, he did. And I think Matty has
also pushed himself into that
1065
00:51:55,560 --> 00:51:58,120
{\an2}possibility of winning as well,
1066
00:51:58,160 --> 00:52:00,680
{\an2}because of what he's done today
and because of his flavours.
1067
00:52:00,720 --> 00:52:02,960
{\an2}The only thing that was wrong
with Matty's was there was...
1068
00:52:03,000 --> 00:52:05,320
{\an2}It was on the wonk.
..on the wonk.
1069
00:52:05,360 --> 00:52:09,400
{\an2}But then you look at yesterday, in
the signature they were very close.
1070
00:52:09,440 --> 00:52:12,000
{\an2}Josh won the technical and Matty
came third in the technical.
1071
00:52:12,040 --> 00:52:14,120
{\an2}Matty was bottom.
1072
00:52:14,160 --> 00:52:17,520
{\an2}Technical yesterday was really good.
Really pleased with that.
1073
00:52:17,560 --> 00:52:18,920
{\an2}It is tight.
1074
00:52:18,960 --> 00:52:20,560
{\an2}I wouldn't want to be in your
shoes!
1075
00:52:20,600 --> 00:52:23,360
{\an2}I want a cup of tea
and another slice.
1076
00:52:23,400 --> 00:52:25,800
{\an2}OK. Can I be the person who actually
announce the winner?
1077
00:52:25,840 --> 00:52:27,520
{\an2}That's all I want?
1078
00:52:27,560 --> 00:52:30,200
{\an2}You should do it,
cos it's probably your last year!
1079
00:52:30,240 --> 00:52:32,200
{\an1}LAUGHTER
1080
00:52:32,240 --> 00:52:35,080
{\an2}You all right, mate? Yeah, I just
need another nervous wee!
1081
00:52:35,120 --> 00:52:38,640
{\an2}You do, yeah?
I'm getting that way as well.
1082
00:52:38,680 --> 00:52:41,360
{\an1}CHEERING AND APPLAUSE
1083
00:52:49,680 --> 00:52:52,040
{\an2}First we'd like to thank everyone
1084
00:52:52,080 --> 00:52:54,880
{\an2}for coming on this beautiful
sunny day.
1085
00:52:54,920 --> 00:52:57,200
{\an2}And I'd like to invite up
the three finalists.
1086
00:52:57,240 --> 00:52:58,560
{\an2}Round of applause for Dan!
1087
00:53:00,480 --> 00:53:02,520
{\an1}CHEERING AND APPLAUSE
1088
00:53:02,560 --> 00:53:04,320
{\an2}Josh!
1089
00:53:04,360 --> 00:53:06,920
{\an2}And Matty!
1090
00:53:08,200 --> 00:53:10,720
{\an1}CHEERING AND APPLAUSE
1091
00:53:12,080 --> 00:53:15,040
{\an2}Obviously, we'd want every single
one of you to win,
1092
00:53:15,080 --> 00:53:17,920
{\an2}but there can only be one winner.
1093
00:53:17,960 --> 00:53:22,000
{\an2}So, it gives me great pleasure to
announce
1094
00:53:22,040 --> 00:53:26,560
{\an2}that the winner of the Great British
Bake Off
1095
00:53:26,600 --> 00:53:29,520
{\an2}2023 goes to...
1096
00:53:38,120 --> 00:53:40,760
{\an2}..Matty!
1097
00:53:40,800 --> 00:53:43,640
{\an1}CHEERING AND APPLAUSE
1098
00:53:51,200 --> 00:53:52,960
{\an2}Well done, darling!
Thank you. Well done!
1099
00:53:53,000 --> 00:53:57,040
{\an2}Congratulations.
Well done, mate! Well done.
1100
00:53:57,080 --> 00:54:00,840
{\an2}Thank you. Congratulations.
1101
00:54:00,880 --> 00:54:04,360
{\an2}Bloody hell! Do you believe that?
What do you think, Matty?
1102
00:54:04,400 --> 00:54:05,400
{\an2}You won, mate!
1103
00:54:05,440 --> 00:54:08,560
{\an2}Bloody hell! Thank you!
1104
00:54:13,360 --> 00:54:14,560
{\an2}I don't know what to say!
1105
00:54:15,960 --> 00:54:17,680
{\an2}I don't know what to say.
1106
00:54:17,720 --> 00:54:20,680
{\an1}CHEERING AND APPLAUSE
1107
00:54:20,720 --> 00:54:22,480
{\an2}Well done!
1108
00:54:22,520 --> 00:54:24,920
{\an2}People say you should go on Bake Off
and I just thought it
1109
00:54:24,960 --> 00:54:29,120
{\an2}was like a throw away comment -
never really listened to it.
1110
00:54:29,160 --> 00:54:33,400
{\an2}I never thought that I would be on
this.
1111
00:54:33,440 --> 00:54:35,320
{\an2}Let alone win it.
1112
00:54:35,360 --> 00:54:37,280
{\an2}Where are we going to put this?
1113
00:54:37,320 --> 00:54:40,680
{\an2}I can't even have it on show for a
while, can I?
1114
00:54:40,720 --> 00:54:42,880
{\an2}Well done! Oh. my God!
1115
00:54:42,920 --> 00:54:44,200
{\an2}So chuffed for Matty.
1116
00:54:44,240 --> 00:54:47,480
{\an2}When it always comes to the cake,
he has been fantastic,
1117
00:54:47,520 --> 00:54:50,160
{\an2}so he's just a worthy winner
and such a lovely chap as well.
1118
00:54:50,200 --> 00:54:52,760
{\an2}You're only the winner!
How amazing is that?
1119
00:54:52,800 --> 00:54:54,600
{\an2}He was going home six times!
1120
00:54:55,760 --> 00:54:57,600
{\an2}I had a feeling Matty was
going to win.
1121
00:54:57,640 --> 00:55:01,560
{\an2}He's done it on the date counted
and I am honestly so happy for him.
1122
00:55:01,600 --> 00:55:03,840
{\an2}What a kid, I absolutely love him!
1123
00:55:03,880 --> 00:55:07,600
{\an2}I never met a more cheerful,
1124
00:55:07,640 --> 00:55:10,800
{\an2}smiling, uncomplaining
and willing baker.
1125
00:55:10,840 --> 00:55:14,760
{\an2}He just was having a good time,
learning as much as he could,
1126
00:55:14,800 --> 00:55:18,040
{\an2}taking on board anything
either of us said.
1127
00:55:18,080 --> 00:55:20,400
{\an2}And he's just got better
and better and better.
1128
00:55:20,440 --> 00:55:23,120
{\an2}And if you're going to smash it you
do it in the last challenge
1129
00:55:23,160 --> 00:55:24,960
{\an2}and that's exactly what he did.
1130
00:55:25,000 --> 00:55:27,920
{\an2}That chocolate cake was
one of the best chocolate cakes
1131
00:55:27,960 --> 00:55:29,120
{\an2}I've had for a long, long time.
1132
00:55:29,160 --> 00:55:30,240
{\an2}Lara, Lara I need you.
1133
00:55:32,240 --> 00:55:34,960
{\an2}There's been so many ups,
there's been so many downs,
1134
00:55:35,000 --> 00:55:37,240
{\an2}there's been so many times
when I've been pulled through
1135
00:55:37,280 --> 00:55:39,120
{\an2}by the people closest around me.
1136
00:55:39,160 --> 00:55:41,080
{\an2}Certainly Lara,
1137
00:55:41,120 --> 00:55:44,800
{\an2}I can't imagine I have been too much
fun to live with the last ten weeks.
1138
00:55:44,840 --> 00:55:48,160
{\an2}I'm happy for them as much as
I am for me with this one.
1139
00:55:48,200 --> 00:55:49,680
{\an1}CHEERING AND APPLAUSE
1140
00:55:49,720 --> 00:55:51,960
{\an2}It still doesn't really feel real.
1141
00:55:52,000 --> 00:55:53,800
{\an2}I don't really know.
1142
00:55:56,080 --> 00:55:57,880
{\an2}What do you think it was
got you here?
1143
00:55:57,920 --> 00:55:59,120
{\an2}Lara!
1144
00:56:02,920 --> 00:56:04,320
{\an2}Look at him!
1145
00:56:06,000 --> 00:56:08,360
{\an2}Sorry! Get out the camera,
will you?!
1146
00:56:18,160 --> 00:56:22,160
{\an8}MUSIC: We Are Going To Be Friends
by The White Stripes.
1147
00:57:25,120 --> 00:57:26,520
{\an2}Bye!
1148
00:57:28,720 --> 00:57:30,400
{\an2}Are you a Star Baker in the making?
1149
00:57:31,680 --> 00:57:34,240
{\an2}If you'd like to apply for the next
series of Bake Off,
1150
00:57:34,280 --> 00:57:38,320
{\an2}visit channel4.com/takepart.
1151
00:57:57,720 --> 00:58:00,280
{\an2}Subtitles by Red Bee Media