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