We're in week four of our tour
to find Britain's best amateur baker.
We've sifted ten bakers down to five
and today we will lose one more.
We parked our British Bake Off tent
here in Derbyshire's Peak District,
in a place of pudding pilgrimage.
Bakewell. And this week,
it's all about puddings.
Welcome to
The Great British Bake Off.
[narrator] Just five people remain
in The Great British Bake Off.
[Edd] I like the romantic idea
that you take
flour, butter, and some sugar,
and you make cake.
There something amazing about that.
[narrator] So far, they've created
cakes in the Cotswolds...
That, you could put
in front of royalty.
-[gasps]
-...biscuits in Scotland...
[Mary] Look at that texture there.
Absolutely perfect.
...and last time,
bread in Sandwich...
You've nailed that one, Edd.
You really have.
...where Edd triumphed...
Come and work for me any time.
-David clung on....
-[Paul] That's a better bake. Today's motto is proving,
proving and proving.
and Jonathan
made a surprise exit.
[Jonathan] Being upset is just
because you want to continue.
But it's ridiculous
being so upset about baking.
[narrator] This week, at stake
is a place in the semi-final.
I'm going all out to come
top of the shop today.
As the final five
have to bake puddings...
It came out the pudding bowl!
[Edd] It just won't come out.
and face their toughest Technical
Challenge of the Bake Off so far.
[Paul] I've worked with
Michelin-starred chefs
who've quaked and burst into tears
when it comes to soufflé.
-Oh, dear.
-Oh, dear. Stupid, stupid, stupid.
[narrator] The Bake Off has
come to Bakewell,
home of the world-famous tart
and pudding,
made here for almost 200 years.
Over the next couple of days,
the remaining five bakers will face
three increasingly complex
challenges.
After which, only the best four
can go through
to bake in the next round.
I've had two really good weeks.
so I think the pressure for me to do well,
you know, the impression
I am gonna do well again, is there.
We're down to the last five.
It's getting quite kind of tough now.
If you have a bad weekend now,
that could throw you out.
I'm going to keep my wits about me,
really focus on the detail.
I'm having such a good time.
I don't want it to end,
I don't want to go home.
Welcome, bakers. Six have become
five, and here we are in Bakewell.
It's time now to ask that classic
British question,
"What's for pudding?"
And this is the answer.
You're going to make your own
classic signature pudding.
[Sue] Now, this is
The Great British Bake Off,
not The Great British Boil Off
or Burn Off,
so you have got to create puddings
that you either steam or bake in the oven. We're looking to you guys to reinvent
the classic Great British pudding.
No mean feat, you mad, floury fools.
So, you've got two and a half hours.
Get baking.
[narrator] In the Signature Challenge,
the contestants have free rein
to make any type of baked pudding
they wish.
It's a chance to flex
their baking muscles,
and demonstrate some flair
and creativity to the judges,
master baker Paul Hollywood and
leading cookery writer Mary Berry.
[Mary] It's got to be something that
isn't a straight pudding
that we all know and recognise.
They've got to do a little twist to it,
and it's got to be perfect of its type.
[Paul] You've got to have a core knowledge
of that classic pudding to start with.
If you haven't got a core knowledge
and you try and be clever
and start adding all sorts of flavours,
you're going to be in big trouble. I like doing puddings. I just think
pudding is the best part of the meal.
And for me,
that's the most important part.
[narrator] Miranda's been baking
since she was three years old.
[Miranda] This was my little
recipe book when I was little.
It's looking a bit dog-eared now.
[narrator] So far in the Bake Off,
she's carved out a reputation
for being a traditional baker
with a gift for presentation.
[Mary] Absolutely wonderful.
Simply delicious.
It's very commercial.
I mean, very commercial.
[narrator] But will the
judges be as impressed
with today's Signature Bake?
A classic sticky toffee pudding
with a twist.
She's adding caramelised nuts
and a white chocolate custard sauce.
So are you now starting to think,
"God, what if I make it all the way?"
Yeah, I am, I think. You know,
five suddenly feels really real.
I sort of have to pinch myself.
[Sue] Do you use a lot of air when
you're balloon whisking and creaming? [Miranda] I like to get a lot of
nice air into my creaming.
Anything that can give a little bit
more fluffiness makes the difference.
[narrator] The secret to
a good sponge pudding
is to cream the basic ingredients
of butter and sugar together
until they're light,
then slowly add the eggs,
making sure they're combined evenly
before carefully folding in the flour.
Over-mixing should be avoided
as this bursts the air bubbles,
and can result in a heavy sponge.
Everything's a little frantic,
in these conditions, isn't it?
It's hard when you can feel
other people baking around you.
I can hear graters going.
You feel a little bit intense.
[Paul] I think there was a bit a shock
when Jonathan left last week.
-I think it scared them, to be honest.
-I think they're getting more competitive.
[Ruth] I think it's gonna be Edd's week.
He's got a lot of fancy
ingredients over there.
Some nice ginger, some nuts.
He looks like he's doing something
quite involved.
Then again, my peach and blueberry
boy bait might just catch him.
[narrator] As well as raising her
three boys, baking is Ruth's passion.
Baking is an escape, it's my girly
bit in a house full of boys.
It's a very competitive business,
being a mum.
Very competitive business.
[narrator] Nearly always
the first to finish,
Ruth has proved to be
a technically brilliant baker
who's unafraid to experiment
with flavours.
[Mary] Crispy, and you've got
a very wet filling. And it's very good.
-[Paul] Very good.
-Yeah?
[narrator] She's drawing on all her
skills for her Signature pudding,
a take on an old American recipe,
thought to be irresistible to boys.
[Paul] How do you make this,
and what's in it?
Um, it's like a cake layer. I would say
it's more like a buttermilk-type sponge,
but with whipped egg whites in,
so it's quite light.
That's lovely in itself,
but then you add the blueberry
and peach jam that I'll knock up in a bit,
And a bit of crispy crumbly,
almost, on the top.
You can catch boys with it!
I was pretty calm on the second half
of the bread and rolls last week.
I even had spare time.
I normally end up doing things
which are quite complicated.
So then that makes it
a little more panicked.
But I don't like to do the same things
over and over and over again.
[narrator] David always tries to push
the limits with his baking.
[David] Sometimes I have a habit of
doing things because they're difficult,
not because they're easy.
You need to do something
that's gonna raise an eyebrow.
[narrator] During the Bake Off,
he's never been short of ambitious ideas.
This is my black forest floor cake.
Unfortunately, the cake did have
the texture of a forest floor.
[narrator] But so far, David's creations
haven't always
tasted as good as they look.
You can see when you push your finger
down, it's not springing back.
[narrator] Having just scraped through
the past two weeks....
The roller coaster's still
on the rails, um, just.
[narrator] ...the pressure is on to
deliver with his Signature Bake,
a pear and walnut pudding with
a topping of caramelised nuts.
[David] These pears, which have been baked
in some orange, and some wine
and some sugar
then build up a little sort of well
of pears there.
-[Mel gasps]
-And then put the whole thing upside down,
so you should see a nice walnut top,
and then when you cut into it
you have the pears on the top
and then sort of a little well of pears
which have been done in the wine.
[Paul] Is this something
you've made a few times
or are you going into it
for the first time?
-The eyebrow. It's the eyebrow.
-Don't lie to me, David.
-I'm looking at the eyebrow.
-This is probably the third time. [narrator] True to form,
David is courting danger
by adding fresh fruit
to his pudding.
[Paul] If you've got a basic sponge
mixture and you're adding fruit to it,
you're essentially adding moisture
to that sponge.
As you bake it, the moisture from
that fruit is gonna go into the sponge,
and then it's knowing when
that sponge is actually cooked
with the moisture from the fruit,
or is it undercooked? And finding
that balance between the two.
[narrator] Edd is also adding
fresh fruit to his pudding.
I think the difficulty is
making sure that
the pudding stays moist
all the way through.
It's nine inches across.
It could be more dry on the outside
and too moist on the inside.
For security, can you confirm the first
line of your address and postcode?
[Edd] The competition's helped me
focus my mind a lot more.
I've been doing the same job
for three and a half years now,
and it's definitely helped me realise that
baking is something
I would love to do, work-wise.
[narrator] So far, Edd's dreams of
baking for a living look promising.
That, with a cup of tea, fantastic.
[narrator] He's shown a flair
for original flavours...
They are excellent.
[narrator] ...and consistency
across the board.
[Mary] Of all the loaves that we've
looked at, that structure...
-That's the best, for me, yeah.
-...is the best.
[narrator] Will his Signature Bake,
a twist on an old family recipe,
lead him one step closer
to the semi-final?
It's an apple and plum pudding,
topped with a rum and caramel sauce.
[Paul] Edd's the dark horse.
-[Mel] Totally!
-Good combinations of flavours.
It's a classic one, 'cause that sauce
with the rum in it really lifts it.
If he does that well, it could set
him up for the rest of the weekend.
He's-- He's a contender.
[narrator] With the
puddings in the oven,
there's just one hour left
in the Signature Bake.
Now, when I think of puddings,
I think of my mum's
upside-down ginger surprise.
I think of my grandmother's
hot jam duff.
I basically think
syrup, treacle, jam, sugar,
all of it hot, all of it delicious.
But puddings weren't always
that way,
which is why today
I've come to the butcher's.
I'm on a mission. I've been told
I've got to make a pudding today.
Apparently, I've got to buy, uh,
pig's heart, liver,
-basically offal...
-Offal, yeah.
and they said don't forget the suet.
[Mel] Meat was the key ingredient
of early puddings.
The word "pudding" shares its route
with the French "boudin",
meaning sausage.
The evolution of the British pudding
is a 500-year shift from meat to sweet.
We can trace the pudding
family tree back to 1430,
according to food historian,
Matthew O'Callaghan.
This pudding represents the ancestor,
the grandfather of British pudding.
And it's for an English haggis.
You've got the liver, you've got
the heart, bound with eggs.
It's flavoured with spices,
and then it's put into a sheep's gut.
-Come again. A sheep's stomach?
-Yes.
That's actually the best container
for this pudding of that period.
Is the gut being held in here, I sense?
It is. It's fresh from the slaughterhouse.
Even though it's been chilled,
it's still fairly whiffy.
Take a deep breath.
-You've got the pungent smell.
-Oh, hello! Yep.
Sorry. Absolutely,
that's a wall of smell.
Oh, that is my brother's
sleeping bag circa 1976.
-[Matthew] Spices... Mix it all up.
-Do it quickly, Matthew.
[Mel groans]
I'm sorry to be a wuss.
I'm not usually--
That's okay. Well, we'll tie it up
and we'll bung it in the pot.
And actually, once it's boiling,
the smell,
after a couple of hours, does go.
-Really?
-Well, three hours.
[Mel] Spices like pepper and mace,
sourced from the Middle East,
were often added
to meat puddings like these,
primarily to help mask
the flavour and smell
of potentially rotten meat.
[Matthew] Doesn't that look
like sort of sausage filling?
-Yes, it does.
-Now, do you want to try it?
I might... I might leave that, actually,
-is that's okay. You know...
-Yeah.
...I'm normally
quite gung-h* about that,
but I might just wait for
the next stage of our pudding journey
before I actually put any in my mouth.
[Mel] By 1617, pudding ingredients
have become sweeter,
and more familiar.
Middle-class families can now afford
things like sugars and spices and fruits.
So that's really when the pudding
cloth comes in. Cleaner.
-[Mel] Yes. Reusable.
-[Matthew] Reusable.
And, of course, the other thing is that
you're now moving away from meat.
But you will still need something
to mix with the flour to lighten it,
and that's really where
suet comes into its own.
We need the suet in the bowl,
we need sugar.
-Okay.
-Half of that flour,
half of those currants, mix them all in.
All we need now to do is to tie it up
and that goes in the water,
and you boil it for two hours.
And here's one I prepared earlier.
-Do you want to cut it?
-Uh, why not?
[Matthew] Don't forget we are using
sort of ingredients of the day.
-Yes.
-But look.
-That's not bad at all.
-Not bad at all.
[Mel] By the Victorian era,
the availability of the
porcelain pudding bowl
and the invention of baking powder
to create a lighter sponge
resulted in the steamed
pudding we know today.
[Matthew] Let's see if you recognise
what the pudding is.
[Mel] It's your classic
spotted d*ck, isn't it?
It is. This is now the final stage of
the evolution of the British pudding.
This is--This is what Britain is about.
[Mel chuckles]
You have 20 minutes left.
[narrator] It is the moment of truth
in the Signature Bake.
[David] They're all a bit of a disaster.
A lot of moisture has come out
of the pears,
which has prevented the pudding sponge
from cooking properly.
I've had to leave it in for longer
to try and get the middle to cook,
but, of course, the top and sides
have been overcooking.
[narrator] As the sponge
bakes in the oven,
the moisture in the mix evaporates,
causing it to shrink slightly.
If evenly baked,
the sponge should have come away
from the sides of the tin.
If under-baked,
the sponge may not turn out at all.
It still feels very moist.
I'm only slightly worried
it's gonna be slightly under-cooked
on the inside.
[Jas] I'm just going to put my toffee
sauce on the top,
but I'm doing that
at the last minute.
Obviously, for me, it needs some
kind of colour and a bit of pizzazz.
[narrator] Having discovered baking
just two years ago,
Jasminder now spends all
her free time baking.
We had a charity event at work,
and I thought,
"Well, it might be a good idea
to have a cake baking and then sell them."
[narrator] Although she had a strong
start with her inventive recipes...
I'm quiet because
I've got the moon dust
dancing around on my tongue
at the moment.
-Can you feel it? There it is.
-There it is. Yes!
[narrator] Her choice of unique
ingredients haven't always delivered.
-The Mars Bar doesn't work in there.
-Mm. Okay.
[narrator] She's hoping
her Signature pudding
will prove she has what it takes
to make it to the semi-final.
[Jas] I'm doing a sticky toffee pudding.
Very traditional--
But with a twist?
There's going to be a twist,
-there's going to be a Jas twist.
-Everyone keeps saying that to me today.
No. I'm trying to show
I can do traditional.
-Um, the only twist in it, I'm using--
-There is a twist!
A little-- All right, a little one.
-Just a little one. Okay.
-Mini twist-- Half twist.
I'm putting in tropical fruit.
A bit of tropical fruit again.
And then on the top I will scatter
pistachios for a bit of colour.
Beautiful.
Tasty.
[Miranda] There is a lot of pressure,
you really want it to be really good.
And it's hard, isn't it?
Because at home things come out,
they just do come out well,
but then you do something differently
and you just hope that
it's gonna come out in the same way.
[David] You either burn it
or you undercook it
and it's dammed if you do
and damned if you don't.
Ladies and gentlemen,
time is up,
can you please stand by your ovens
and ready yourselves
for the judging.
[narrator] It's judgment time
in the Signature Bake.
[Paul] Visually, it looks fantastic.
-[Mary] Shall I have a go?
-[Mel] Go on, Mary.
[Paul] It's nice and moist
It is slightly underdone.
-I thought it might be.
-[Mary] Stodgy.
[Mary] Now, that to me is just
a little on the thin side.
It's running away from it.
It's not holding itself, you see?
-[Edd] Sure.
-That line there's getting filled up.
So on both points, you're just short.
[Edd] I'm annoyed, because I know
why it's not cooked right.
I could have-- You know,
I should have been able to do that right.
-[Mary] Does that not look good?
-[Mel gasps]
You've got all the fruit and none of
it has sunk, and that lovely sauce.
-Those nuts on the top, caramel, no.
-[Mary] I'm going to totally disagree.
-with you.
-[Mel] I disagree as well,
-I love the crunch.
-[Mary] I love that crunch on the top,
I love all that caramel sauce.
Your core cake is what this
is all about,
-and that is very, very good.
-[Mary] Very good.
I think it went well. They seemed
to want to eat a lot of it,
so I always think that's the best test.
[Mary] Are you reckoning that
this is for one hungry person?
I have cut it out of the middle
for display purposes.
Can you bring it over so we can
see what you've taken it out of?
Think of it as your family,
what will you do with that?
-[Mel] I'd eat it, Mary!
-[Mary] I know you would,
but it'd be much better
to cut that into six.
[Paul] You've got your caramel sauce.
I'm not getting the flavour, any
depth whatsoever. And it's a bit dry.
-[Paul] And it’s a bit dry.
-Is it? Oh, no!
It's a bonus to come to Bakewell
and I haven't baked so well, have I?
David, you're looking pensive.
My pear and walnut pudding
has gone a bit pear-shaped.
Well, my early suspicions
with the amount of juice
that would come out of
the pears have been confirmed.
[Paul] If you look at the cake there
it's baked.
-That really does look most inviting.
-[Paul] Yeah, it does.
The cake's cooked,
but the caramelisation
of the walnuts hasn't happened.
-But the flavour of that is very good.
-[Mary] The flavour is really...
-really delicious. It's almost there.
-[Mel] Stunning.
[David] Not as bad as I thought
it was going to be,
but then I do find faults
rather than positives.
[Mary] Well, the smells right.
You've got the peaches, the blueberries
-and a sponge mixture round there.
-You have a good bake on there.
I would never have thought of
peaches with blueberries,
-and they really go well together.
-[Paul] Works really well.
-The flavour of it's fantastic.
-[Ruth] Yeah.
Definitely catch some boys with
that, Paul Hollywood included!
He kept coming back for some more.
So I think I've snagged the silver fox
with my peach and blueberry boy bait!
Last Night of the Proms,
failing to win a penalty sh**t-out,
afternoon tea, Morris dancing,
all symbols of what it is to be British.
But as we developed from
an island nation to a massive empire,
we became associated with something
altogether different,
something big, something sweet.
We started to become associated
with puddings.
[Sue] It started in 1714,
when the English throne
went to a foreigner, George I,
who needed to bond with
the people of his country.
George I was German and not very
popular, and so he had possibly
a feeling he had to ingratiate himself
somehow himself with his population.
And it's said that he was served
a Christmas pudding, a plum pudding,
in the first Christmas he was ruling
England, and that he absolutely loved it.
I don't think he liked English
food very much on the whole,
but he decided he liked this.
So this is the first sense we get
here of puddings being part of
a newly-forged English identity.
Yes, and you showed you
were a proper English person
by eating pudding.
[Sue] To the British, the plum pudding
began to represent empire.
In this Gillray cartoon,
The Plumb-pudding in danger,
Napoleon and Wellington
are carving the great plum
pudding of the world between them.
As the British built their
empire around the world,
they took the plum pudding with them,
and in 1926 that link
was made explicit
in a pudding made here
at the Royal Overseas League.
So, Kaori, there was one pudding,
out of all of them,
that summed up the sort of
great aspirations
of the great British Empire.
And what was that pudding?
It was the Empire Christmas
Pudding, the ultimate pudding,
and in its time the most
famous pudding in the world.
This was a pudding that symbolised
Empire and the unity of the Empire
that would be made only of
Empire ingredients,
ceremoniously cooked
and presented to the king.
At the same time, women everywhere
would be given this recipe,
so, come Christmas,
they could create it for themselves, and everybody in the Empire
could eat this pudding
that would link them together.
This is the days of pageantry,
and an Empire pageant
was the very best sort.
Everything was ceremonial.
When it was ready, it was taken
to Buckingham Palace,
and of course, this captured
the public imagination.
By 1931, the Empire Pudding had such
a grip on the popular imagination,
they made one in the Albert Hall.
It weighed ten tons.
-Ten tons of pudding?
-Ten tons of pudding!
[Sue] Not even I could eat
ten tons of pudding
That's presumably as far as it goes.
[Kaori] I don't think
this has ever been topped.
So it was through pudding we managed
to maintain control of our empire.
Absolutely. It all begins with
small things, but it goes on.
[narrator] After the creativity of
the Signature Bake,
the next challenge is Technical.
All the bakers will be asked
to follow the same recipe.
They have no idea what
they'll be asked to create,
and today it's their most complex
challenge of the Bake off so far.
We're about to ask you to bake
a pudding which strikes fear
into the most addled and hardened
of professional chefs.
You've got 40 minutes
to bake a lemon soufflé,
according to a recipe which has been
selected by Mary Berry herself.
[narrator] Soufflé is a French word
meaning to blow up or puff up.
It should be served no more than
two minutes after leaving the oven.
So that their soufflés can be
judged at their best,
the contestants will
begin baking at staggered intervals.
First up is Ruth.
I know the principle of it,
it's just whether I can pull it off.
[narrator] The bakers have been given
a list of ingredients
and some general instructions.
The rest is down to them.
[Mary] They have to use their skill,
it's all about timing.
It won't wait for the judges,
it's got to be just right
as it comes out of the oven.
[Paul] I've worked with
Michelin-starred chefs
who've burst into tears
when it comes to soufflé.
There's no second chances,
there's no corners to hide,
this is a very tricky thing to do.
[narrator] The first stage in creating
a lemon soufflé is to make a roux,
a basic white sauce made
with flour and butter.
The lemon zest is then mixed in.
After removing it from the heat,
sugar is added to the mixture
before leaving it to cool. Finally, the mixture is combined
with milk and egg yolks
whilst beating continuously.
I'd rather go first, and then
I'll stick to my own method,
and not be intimidated
by someone else.
[Miranda] I'm a bit intimidated by
the soufflé thing,
I'm just trying not to be.
Because it's quite last-minute,
you've got to put a lot of
attention to detail.
[narrator] The most critical ingredient
in a soufflé is egg white.
When mixing an egg white,
you can over mix it.
This is what I'm gonna be looking
for this afternoon.
How thick and how lose,
is their mixture?
[Jas] I like to have everything measured,
so that I've got it all to hand,
and then I'll make the roux
and just take it from there.
[narrator] Beating the egg whites adds
as much air as possible,
creating bubbles within.
The ideal time to stop beating
is at the moment when the egg whites
reach maximum volume
and form a soft peak.
The most crucial step is to then
gently fold the egg whites in,
combining them completely
without losing too much air.
[Paul] The figure eight's
the best way to go.
When you figure-eight and
fold in a meringue,
you'll end up with a nice, light soufflé.
And the colour should be nice and even.
If it isn't even, again, the mixture
hasn't been folded properly.
So you're gonna get
bits of sugar in places.
So you're gonna get
this mottled effect on the top.
[narrator] But as ever,
David has his own theory on how
to create the perfect soufflé.
[David] Possibly put some
sleeves on the ramekins,
on the outside, so as it
rises up, it doesn't rise too much.
Um, when you line them,
line them with butter, but take upward strikes
with the butter rather than across,
so as it starts to rise,
you're going in the right direction.
Once you put your soufflé
in, give it a good tap down,
knocks out any air bubbles
that may be in there,
and you run a finger
or a little bit of a cloth
just where the soufflé mixture
meets the side of the ramekin.
That allows it to get going
and rise. Sounds good in theory.
[narrator] After Edd's
disastrous morning,
the pressure is on to deliver
in the Technical Challenge.
[Edd] Every time you see it on TV
or in a book, it's always like,
you know, "These are tricky,
these are hard."
So you go in with that tension
already there.
[narrator] The ramekins should be
filled to the top,
so the soufflé
rises clearly above the rim.
I'm just waiting now.
I'm trying not to stand on the floor
near the oven and shake them,
don't want to scare them off.
I have to talk to them
and sing them sweet songs.
[narrator] If mixed properly,
the air bubbles trapped in the egg
whites will expand,
causing the soufflé to rise.
[Paul] There's a point where it'll
get to, and it'll stop.
If it hasn't been mixed properly,
what'll happen is it'll rise
and just drop back down again.
[Mary] When we come to spoon it,
we'll be looking in the middle
to see that is just set.
If the whole thing is really firm
and a bit dark, that's overcooked.
[narrator] David's soufflé might
be in the oven on time,
but there's something missing.
[David] Stupid, stupid, stupid.
I get all the little, tricky
bits right, I looked on the list,
I was aware they were there,
just read through it and didn't see it.
Take off the heat, cool
add in-- Separate eggs,
add in egg yolks, whisk whites.
Stupid, stupid, stupid.
[narrator] Ruth's is the first
to face the judges.
It's a blind tasting.
Mary and Paul will have no
idea whose soufflé is whose.
[Mel] Right, here is number one,
ready for your delectation.
Off you go.
-Oh, dear.
-Oh, dear.
[Mary] Oh, dear.
The bottom is a custard.
[Paul] You see you have the mottled
effect on the top like that.
What a disappointment.
-The flavour’s all right.
-[Mary] Yep.
[narrator] Miranda's are next.
-[Paul] That's better.
-[Mary] That's a bit of all right.
-Good flavour.
-Mm.
Texture's excellent, this one
is a lot better. A lot better.
[narrator] After her Signature Bake,
Jas needs a success in this challenge.
[Mel] Ladies and gents,
number three.
-Enjoy.
-Icing sugar?
Do you want a bit of
icing sugar over the top?
-[Paul] Not very airy, is it?
-[Mary] It's not.
The colour’s more even.
[Mary] If you look
at the very bottom there,
there is absolutely no aeration
in that whatsoever.
It's more like a soufflé custard.
[narrator] How will David's mistake
affect his chances?
[Paul] Very white, is there any
filling in there at all?
-And there. Just...
-It looks like it hasn't had the eggs in.
-...look at that. That is a white
piece of egg white not folded in.
[Paul] That's very poor.
-[Paul] That’s a shame.
-[Mary] Just not mixed in. [Paul] Just doesn't seem
to have enough egg in there.
[narrator] Will Edd's soufflé
be enough to redeem him?
-It's a very good flavour, lovely flavour.
-It's great, but--
-[Mary] It's evenly browned.
-[Paul] It's down to the egg whites.
It's down to the egg whites again.
[narrator] Paul and Mary will now
rank the bakers' soufflés,
starting with the worst.
In last place is number four.
David!
Now, this is the one we recognised
as very pale...
-Yeah.
-...and didn't seem to have a lot of
egg in there. Was this the egg yolk?
[David] Yeah, quite a lot of egg yolk
missing on that one, or maybe all of it.
-All of it?
-Yeah, just rushing.
[Mary] How did you forget that?
Um, I was rushing, I went through
the list, looked on the list, I thought,
I thought, "This isn't right,
it's gotta be in there."
It's annoying 'cause I know
I didn't fill them right to the top,
but I'd taken them quite high,
and take the butter up the sides
and run your finger round the top--
-But without the egg yolks in, David...
-[David] Of course.
...it wouldn't hold together. Next one.
Uh, the next place is number one.
-That's me.
-[Paul] Ruth,
this wasn't filled to the top.
-No.
-Where was it filled up to?
-I would say... Yeah.
-Pretty much where it is now?
And the egg whites, were
they strong, and tight and thick?
-Yep.
-Could you hold them above your head?
No, I didn't quite go as
far as holding above my head.
-That is the mixing, all right?
-Yeah.
The next one is number five.
-[Paul] Edd.
-Yes.
So you're brilliant at bread, but we
have a slight problem with soufflés.
Puddings, yes! I don't think
my eggs were beaten enough,
I think they were too soft.
It did start to rise
and in the last couple of minutes
started to sink again.
-That's when you needed--
-To take it out, yeah.
And in second place is number three.
Well done, Jas.
[Mary] But it tasted lovely and lemony,
but we would have liked it right up.
If I'd gone right to the top,
I think they'd have risen more. So that obviously leaves
number two, Miranda.
-[Sue] Well done, Miranda, nice one.
-[Mel] Well done.
[Miranda]
I'm really pleased, very relieved. It would have to go quite
wrong tomorrow,
for me not to not stay on
another week.
I came second, how about that?
I was really worried, and I was
so pleased I wasn't last again.
Every bake-off I do, there's kind of
something I need to,
you know, turn around or come back from.
You know, it would be nice
just to just turn up and
get somewhere near to fulfilling
some of the baking that can I do.
[narrator] It's the final day in
the fourth round of the pudding bake-off.
There's one challenge remaining,
one final chance for the bakers
to book their place in the semi-final.
[Sue] If we had to push you both
for two people
-that you think are in the drop zone?
-I'm watching David,
although he did
go from one extreme to the other.
His one extreme which was bad
was the one missing an ingredient.
If he has a bad day,
I can't handle it anymore.
-It's got to be consistent.
-[Mel] We've been here before,
though, with David. He keeps getting
through by his nails, doesn't he?
I think I would say
it would be Jas and David.
[Mel] She did the tiny
cut out, sticky toffee--
[Mary] That didn't please me.
What a funny thing to do, to cut a hole
in the middle and present it to us.
I would say Edd.
-[Mel] Oh, really?
-[Paul] Yeah.
From the sublime, last week.
-[Mary] Really disappointing.
-[Sue] So he's got some work to do.
But we know he can do it.
I did wake up this morning
with a slight sense of dread.
[Jas] I want to stay.
I want to go to the next round.
I don't think I've reached my potential
because there's more of me there.
[David] I'm always the one
at the back of the group.
That's the one that's always grabbed
by the monster,
So I've always got one
eye over my shoulder.
I have everything crossed, I really,
really want to stay until next week.
[Sue] Good morning, bakers, welcome
to our second day here in Bakewell.
Now, new day, new challenge.
And today's challenge, you've got
five hours to create three puddings.
There's three categories,
the first is a crumble,
secondly, we want you to create a pudding
that's got bread in,
in some shape or form,
and thirdly, a suet pudding.
Use your time wisely, bakers,
because every second counts.
Good luck and please get baking.
[narrator] This is the most demanding
of this week's challenges.
Not only do the home bakers have
to make three original puddings,
they need to have them hot and
ready to serve at the same time.
You're looking for moisture,
texture and taste.
The three key things in any pudding.
It's got to have the flavours that
it says. If it's a fig pudding,
if it's a sticky toffee pudding, you've
got to have the flavours coming through.
[Mary] It will be interesting to see
exactly what they're going to do
with their own little twist.
[Ruth] I think there's elements of
both really complicated things
and quite simple
straightforward things.
But we do know from experience that
the straightforward things
can go disastrously wrong.
[narrator] For her trio,
Ruth is making a Cherry Queen of Puddings.
A rhubarb, suet crust
and her crumble,
an old family favourite.
[Ruth] This recipe is in ounces 'cause
it's straight out of my nannan's cookbook.
So-- It's funny, I think. It almost gives
this apple crumble its authenticity,
you know, 'cause it's
a really old-fashioned one,
out of my great-grandma's cookbook.
And you have to measure it out in ounces.
[narrator] Crumble was thought to have
been invented in World w*r II
when ingredients were scarce.
The base is a simple
layer of fresh fruit,
which is topped with a mixture
of butter, sugar and flour.
Crumble, not as easy
as you may think it is.
You've got to get the fruit tender,
the right amount of sweetness
and the crumble has got to be
a pale golden brown on the top.
I forgot my sugar, no great shakes.
That's David and his egg yolks
again, isn't it?
My nannan, in her cookery book,
she never used to put much method
at all, 'cause she was using it.
but, the one thing it says about
this crumble is, "press down firmly",
so I'm making sure I press down firmly.
It was obviously
an important point to note
I think that looks superb.
[narrator] But typically,
David's trying something different.
A little bit of golden syrup, which
I hope will create crunch on the top.
[narrator] But he's
not stopping there.
He's also adding oats, nuts,
sesame seeds and ginger biscuits.
Yeah, I'm happy with it.
The issue with getting everything
out on time and still warm
has to be planning
with the oven timings.
That's what I'm doing, to make sure
I know what time what has to go in,
what can come out,
and then I don't overcook things.
[narrator] Jas is making
an apple and pineapple crumble
a treacle, suet pudding
with fresh fruit,
and a bread and butter pudding,
with a typical Jas twist.
[Jas] I've made some orange marmalade
and I'm going to put the butter and
the marmalade on each slice of bread,
so you've got marmalade
taste running through it,
so this is to give it a bit
more zing and texture.
-[Mel] And are you doing it with milk?
-Cream and milk. -Cream! I'm looking forward to this, Jas.
-Make it richer.
[narrator] In a traditional
bread and butter pudding,
pieces of bread are buttered, then
scattered with raisins and spices. A mixture of egg and milk is then
poured over the bread before baking.
[Miranda] Not exactly
chocolate chips, is it?
I'm just trying to get
everything ready
so when I put things in the oven,
I then know exactly what I've got to do.
Little things like, you know,
you can't whisk your meringue up
for your queen of puddings
till the last minute
'cause the eggs will all fall.
[narrator] Miranda is making
a strawberry and rhubarb crumble,
a chocolate and pear roly-poly,
and a Queen of Puddings.
-[Mel] I love queen of puddings. Good.
-[Miranda] I'm doing a raspberry one.
I'm going to do--
Rather than jam in the middle,
I've tried it with a really thick
layer of fresh raspberries,
so that when you cut into it,
you obviously get the pinkiness,
but it's really quite zingy and sharp.
[narrator] But Miranda's
not the only baker
putting their own twist
on this classic.
I'm doing a cherry queen's pudding.
-[Mary] Queen's pudding?
-[Ruth] With breadcrumbs.
But after the cherry compote,
that's where I'm putting a layer of
marshmallow before the meringue.
It's nothing, if not different.
Absolutely, yeah.
[narrator] The third pudding must
include a lesser-known
and old-fashioned ingredient...
It looks a bit wormy for my liking.
[narrator] ...suet.
[Mel] No, that's grim.
I'm sorry. That's slightly grim.
It's a fat, almost like lard.
Treat it like that, you'll end up
with a nice pudding.
You've got to use suet sparingly,
don't go overboard with it,
but it will add texture
and flavour to a pudding.
[narrator] Traditional suet
is a waxy, white fat
found around the kidneys
of cattle and pigs.
Today vegetable suet,
hardened vegetable oil,
is a far more common
ingredient for pudding pastry.
Difficult to know
how much fluid to put in to it.
[Mary]
I prefer to make it on the wet side.
Rather like bread, it works
better if it's on the wet side.
And when you actually handle it, it
sticks to your hands. That's a good sign.
[David] I've had problems
with my suet pastry.
Dry, not got enough moisture
in the first place,
when I brought it together.
I need it to be a soft, pliable
sort of dough. See all these cracks?
I need to wrap that up
and round and mould it.
[narrator] Ideally, suet pastry
should be rolled out
around half-an-inch thick
before carefully
lining a pudding bowl.
-Hello, David.
-Hi, Sue.
[narrator] But David has other ideas.
-What are you up to?
-Just doing some origami.
[narrator] He's making apple
and blackberry crumble,
a rhubarb and orange Betty,
and his own creation, a suet pear.
[David] It's a suet crust
wrapped around a pear.
So I then core out the pear and make up
a sugar and cinnamon and raisin mixture,
put that into the pear,
cut out a circle of the suet crust,
wrap that round and put it
all together underneath,
cut out a couple of leaves
out of the pastry,
put them on the side, bake them,
cover in foil so they don't burn.
And then for a decorative piece
at the end, take a bit of vanilla pod
-And that's gonna--
-To put as a stalk?
Put in there. So hopefully,
get a pear that'll then look like--
It's going to look like a pear
when it comes out?
-That's the plan.
-What about the bread pudding?
The bread pudding is, I've got
my inventing cap on again.
Um, so what I'm doing is a bread-wrapped
orange and rhubarb Betty.
So we're going back to, like,
a traditional...
That was a big-- a big look up
in the eye, "imagine that",
-followed by a big sigh there, Paul!
-Yeah, okay.
-[Sue] So descr-- What is a Betty?
-Explain it, go on.
A Betty is essentially
a breadcrumb-based pudding.
So you can either have it
just as breadcrumbs
or you could fry them
in a little bit of butter,
you can add a bit of sugar or fruit
juice and then add a fruit to it.
-[Paul] Well, good luck.
-[Sue] Good luck, David.
Thank you.
[Mary] I'm very worried about his
pudding that he's calling a Betty.
Because it's going to be dry, because
he's gonna have bread on the outside
and then he's gonna have all
the breadcrumbs inside fried in butter.
[Paul] David's always on the edge,
trying different things,
which is in his favour.
But he's running
a high-risk strategy today,
because he is in danger today.
[Edd] I didn't do so well yesterday.
And I know I have to do well today,
so there is some pressure,
but I'm trying not to think about it.
Just more, "do as well as I can" today.
[narrator] Edd's trio is made up
of an apple and cinnamon crumble,
a Nutella and banana brioche pudding,
and a rhubarb and
strawberry suet layer
I'm doing two layers.
So the first half will have rhubarb
and then on top of that
is going strawberries.
So the idea is that when you cut through,
you'll have these two layers.
[Mary] Very interesting to see that,
because cooked strawberries
are often not the best thing.
They can be too mushy, maybe.
I'm really worried about
those strawberries,
because strawberries,
you put them with sugar,
they just go to a runny mess.
-They are going to bleed.
-It won't support the pudding.
[Sue] What worries me-- Although
he's extremely good, I don't know--
[Paul] He's in a very dodgy position.
But I think, looking at his Nutella
and brioche thing,
going back to that, I think that is
a winner. I mean, if that works...
There's a very fine line
between burning
a chocolate bread and butter
pudding and cooking it properly.
-[Sue] Yeah.
-a very, very thin line.
Just waiting for things
to cook now, really.
But that's it.
A little bit behind,
but it should be fine.
[narrator] There's just one hour to go
in the final challenge.
It goes without saying,
the Industrial Revolution
brought many amazing
advances to Britain.
However, in the food landscape,
canned and sugary foods replaced
fresh meat and fresh fruit,
which meant the general population
weren't so much starving
as plain and simply malnourished.
Here comes pudding,
as the unlikely saviour.
Nowadays
we think of puddings as treats,
but back in the 19th century,
a pudding could be a lifesaver.
[Sue] In the Industrial Revolution,
millions of people migrated
from the countryside
to cities like Bradford
in search of work,
and ended up in overcrowded slums
with desperately poor
standards of living.
In 1880, schooling became compulsory,
and whole armies of half-starved
children came to light.
[Gill] When the school was first built
in the late 1800s,
the area was very socially deprived,
and the children would come to school
having not had breakfast,
and then very little to go home to
after school.
Often no shoes on their feet, sewn
up in their clothes for the winter.
-Sewn up in their clothes?
-Because they were so cold
and their parents thought they'd be
healthier if they were warm.
You have these malnourished kids
walking like this,
'cause someone's sewn them
into their clothes,
I mean, who's realised at this point
that something really needs to be done?
Margaret MacMillan was a philanthropist
working in this area,
and she saw the need
to try and help the poor.
[Sue] It was at this
school in Bradford,
that Margaret MacMillan pioneered
the first free school dinners.
She believed that providing
essential nourishment, a free lunch,
would give children
the energy to learn.
MacMillan initiated a study
that revealed the true scale
of the children's malnutrition,
and successfully campaigned for
Bradford Council to provide food for them.
[Sue] Why was it so particularly important
to feed puddings to these kids?
I think the children, A,
needed encouragement
to eat the main course.
It was a two-course meal.
And they were not allowed
to eat their pudding
-unless they'd eaten the main course.
-So that was the sort of carrot
that was dangled.
Suet-y carrot.
[Sue] MacMillan and her doctors
charted the progress of the children
on the free school meals.
Their growth soared during term time
and plummeted during
the school holidays.
With the successful introduction
of the pudding to their meal,
newly energised children
took to the classroom,
and a need for free school
dinners was clear for all to see.
I wonder how today's
pupils will react
when faced with one of their
school's original puddings,
taken from a recipe written
over 100 years ago. [Sue] And is this something that
you think the kids will enjoy eating?
-It's not been tried here...
-For a while.
Not to my knowledge.
So hopefully we will get to see today.
[Sue] All right. Well let's see what
a late-Victorian pudding does
for the stomachs of the modern child.
It's a little bit like taking off
a surgical dressing, isn't it?
[Shazad] That's dried up.
We'll try that first.
[Sue] Look at that.
If you haven't seen a square meal for
a while, you'd fall upon that,
-wouldn't you? You'd go mental for it.
-Definitely, definitely.
Okay, everyone. I hope you're hungry.
Come and have some 104-year-old
jam roly-poly suet pudding.
Look at you. You're keen.
What does it look like?
-Slimy sausage.
-Does that look nice to eat?
-Not really.
-[Sue laughs]
[Sue] Do you like jam?
So you don't like jam
and you don't like suet...
and you don't like
the roly-poly shape?
You're going to love
this pudding, I tell you.
You're gonna absolutely love it.
Right. Now let me get my rather big
grown-up bottom on to this little seat
and find out what
everyone thought of it.
So, I can see
that some of you actually finished.
It tastes like it has bread on top,
and then, like, jam in the middle.
So quite doughy?
What did you like about it?
It was quite dry,
but I liked the middle.
All right, so let's have a vote.
Who liked the jam roly-poly? Who liked it?
Hey!
Who didn't like it?
Who thought it was horrible?
Even the teachers have turned
against me in my social experiment.
I'm-- I'm sort of fifty-fifty.
If I was hungry, I'd love it.
I'm full, I'm saying...
[narrator] Twenty minutes
left in the final challenge,
and suet has claimed its first victim.
[Miranda] I've done it in the steam thing
in the oven, but it's very soggy,
so what I now need to do is
for it to dry out a bit,
'Cause it looks a little bit like, uh...
-Can we see what it looks like?
-...something's died in there.
No. It's there.
I don't want to open it again
-at the moment. It's just there.
-Wow.
So I've rolled it back up and put it
on a hot baking tray
and put it back in the bottom
of the oven, and, um...
It sort of looks like
a fox pelt in rain water.
[Sue] So how are you going
to rescue the otter...
-[Miranda laughs]
-[Sue] ...fox pudding?
-You're just so mean.
-[Sue] I'm not!
Okay. 15-minute suet countdown
has begun. You've got 15 minutes.
[narrator] The crumbles are browning,
the bread puddings are bubbling,
and it's the moment of truth
for the suet puddings.
It came out the pudding bowl!
[laughs]
It's the little things.
It's the little things.
[narrator] If baked well, puddings
should turn out with little effort.
[cheering]
-[Mel] Miranda. I've got an idea.
-Right.
You have invented
the chocolate ciabatta.
[Miranda laughs]
It'll taste absolutely delicious.
I wouldn't even worry about it.
[Ruth] Oh!
Ta-da!
[applause]
-Beautiful.
-Yeah, I'm loving that.
[Sue] Yeah, I'm loving that too.
[narrator] But things haven't gone
so well for Edd.
-It's okay, keep calm.
-I can't get it off.
-I can't get a grip on it.
-Forceps?
I could do with those.
[Edd] No...
It just won't come out. If I can
get it over onto another plate...
[Edd sighs]
Oh! Big pile of crap.
It's beyond recovery now.
-Have we got some icing sugar?
-[Mel] Right, we need at lot of...
If I can have some icing sugar...
[Edd] The fruit's not even cooked.
It's a rustic-- rustic rhubarb roulade.
[Edd sniggers]
Oh, if you can't laugh
about it, what can you do?
[Mel] Ladies and gentlemen,
time is up.
The pudding trio challenge is over.
Thank you.
[Jas] I had a little issue with this
because the fruit seems
to have sunk to the bottom.
But that might not be a problem
when you cut it.
[David] We'll see what the judges say.
I'm not entirely sure they're
too happy with that as a concept.
I think they'll think that pastry's
not fully cooked and is too thick.
[Edd] As you can see, my suet crust
is more of a disaster.
[Miranda] It's so hard, you just want
to break it open
and see what it looks like inside.
I just hope they taste okay.
I hate this bit because I just don't
know what they're going to be like.
Overall, I'm absolutely over
the moon with my puddings.
[narrator] Of these five bakers,
only the best four will go
through to the semi-final.
For one, their journey in
The Great British Bake Off
is about to come to an end.
[Mary] And you made
your own marmalade for this?
Yes. Freshly made
in Bakewell today.
[Paul] Visually, we've got
some issues here.
Oh, dear.
This looks too dry.
That's a shame, actually,
'cause the ideas you
gave us were fantastic.
[Mary] You really taste
the freshness of the orange.
and I think it's a very unusual
combination. I like it.
-[Paul] What's in this one again?
-Suet, mixed with--
I did a compote of mixed berries.
But, they seem to have
sunk to the bottom.
It's a nice taste, although
it does need that fruit in it.
[Mary] Lastly, we have the pineapple.
Hopefully, you'll get a nice
fresh flavour from the pineapple.
It's a lovely flavour,
it's very unusual,
the top's a bit dry,
the underneath is brilliant.
[Mary] Nice pale rhubarb,
and juices coming out from it.
I think visually, it looks very good.
[Mary] That's a really
warming pudding.
-It's a lovely textured pudding.
-Thank you, thank you.
[Paul] I think you've overdone
it slightly with the crumble.
Very gingery.
Less, less, less. Too much ginger
and it's k*lling the apple.
-Okay.
-[Mary] And I think
we've got the gem at
the end. Doesn't that look good?
[Ruth] I hope so.
[Mary] Good meringue, perfect colour.
[Paul] I think you've got
far too much juice in there.
Not getting much flavour,
to be honest. It's quite bland.
Yeah. That's disappointing, actually.
-[Paul] Thank you very much, Ruth.
-Thank you.
We'll start off with the crumble.
I like the oats in the top of this.
Have we got oats
and nuts, haven't we?
Yeah. There's some oats and
hazelnuts in there.
[Paul] It's a nice crumble.
The topping's good.
-Thank you.
-[Paul] The flavour’s nice and sharp.
[Paul] This one is the Betty.
[David] Yeah, this is
the bread-wrapped Betty.
That does look a little bit boring.
Visually, it doesn't look
very appealing at all, to be honest.
Sure, but it is hanging on to
the idea of a traditional pudding.
[Paul] There's a lot
going on in there.
[Mary] We've got a
breadcrumb mix in there,
as well as the bread on the outside.
-[Mary] For me, it's all too solid.
-Okay.
[Mary] This is your pear with
the suet crust on the outside.
Inside, that looks rather fun.
You see, because you've got the sultanas,
you've got the pear.
-The suet's overdone.
-Okay.
-It's too dry.
-[Mary] I can't get my...
spoon through this pear.
[Paul] It's remained quite tough,
the pastry itself.
And the pear, unfortunately,
has remained quite solid.
I'm a bit concerned about
the crumble being too crumbly.
It's too soft.
The flavours are fantastic.
This is the second Queen
of Puddings we've had.
-[Miranda] Yep.
-And you've made a good meringue on top.
And then we have
raspberries underneath.
The actual custard part should
have been a little bit deeper.
But the flavours are fantastic,
very-- Well done.
[Mary] Then we come to
the roly-poly. Now--
Obviously, visually,
there is a huge error here.
I have never seen
a chocolate suet crust before.
You've been a bit inventive.
That tastes lovely, but it kicks
you in the teeth with chocolate.
[Mary] It is such a surprise,
isn't it?
-[Paul] Mm.
-You've done really well with that.
[Mary] That looks a nice,
crunchy crumble.
[Paul] I think it needed
a stronger colour.
-Something to bring that together.
-Sure.
-Maybe a little bit more sugar.
-[Edd] Okay.
[Paul] Under the grill often works.
The flavour’s nice.
I'm looking forward to this.
I like the look of this.
It doesn't do an awful lot
for me, to be quite honest.
It's a shame. I'm not getting
banana through, but a nice idea.
Now we come to the suet pudding.
And I'm afraid I was expecting it
to come down,
because as soon as you cook
strawberries, it becomes runny.
That rhubarb is crisp.
That needs quite a lot more cooking.
-That's a shame.
-[Mary] Thank you very much.
-Thank you.
-[Paul] Thanks, Edd.
[narrator] Paul and Mary must
make their final decision,
based on performance across
all of this week's challenges.
Overall, must remember egg yolks.
Overall, a pretty poor weekend, really.
Fingers crossed by some miracle
I survive another week.
Um, but I think I've maybe
resigned myself to the fact
there's a very strong possibility
it's me going.
[Sue] Edd's Signature pudding
tasted delicious,
but there were a lot of issues there.
It was not done.
[Paul] I expected better,
to be brutally honest.
Nutella pudding,
the texture of it is very good.
And then we have this
awful monstrosity of
a car crash on a plate.
I mean, bearing in mind he's had
a couple of middle-ranking performances
and one at the very bottom,
does this put him in the danger zone?
-Absolutely.
-It does put him
in the danger zone, yeah for sure.
[Mel] David he went straight
to the bottom, soufflé wise.
[Mary] I mean,
to forget an ingredient...
[Mel] Quite a big ingredient, not just
a pinch of salt. He forgot the eggs.
[Mary] He forgot the egg yolks
[Mel] In the morning, for his Signature
pudding, he'd done rather well, hadn't he?
The cake, if you remember,
was charcoal on the outside,
-but the taste inside was nice.
-[Mel] Yeah.
Let's look to today. Now,
his three dishes. He had the--
First of all, that crumble
which you both seemed to like.
That was a good flavour.
[Sue] Out of the two, because you know
you need to decide...
-[Paul] Yes.
-...we need you to decide.
They've both been very,
very strong competitors.
They've had, you know,
intermittently good weeks.
[Paul] Yeah.
Is there anything to separate them,
or will you now cast your mind back?
I have made my decision.
Mary, have you made yours?
I have.
So, it's the end
of the Bakewell Bake Off.
You have all done brilliantly.
We can only take four of you
on our next leg of the journey,
which will take us to Cornwall.
And I'm very sorry to say that
the person who will not be coming
with us to Cornwall...
is David.
-[Ruth] Sorry, David.
-That's all right.
[Mel] We're sorry to say goodbye.
[David] I would like to have
done better, really.
I wasn't hell-bent on winning,
I wanted to come along, and sort of...
um, fulfil my baking potential, and I-- I feel I've kind of failed in
that challenge for myself.
And that's frustrating.
[Edd] I can't believe it.
Unbelievably lucky. I was convinced
I was going. Convinced.
I don't know why I'm crying.
I think I need to do
a really good week next week.
No issues next week.
I need to do as well as I can.
There will be a lot of practicing.
[David] Baking's got a real habit of
turning around and surprising you.
Sometimes you take something out
of the oven, and it's amazing.
Other times you do it the next day
'cause you really want to show off,
and it comes out
a completely different way.
[Mary] Well, his soufflé
really was a non-starter.
I mean, to forget an ingredient.
That was the start of the end for me.
I had such high hopes. I know he's
capable. I was utterly disappointed.
If you miss out an ingredient,
I'm sorry, game over.
To have gone through now to
the last four, I'm just...
I don't think that's sunk in at all yet.
For the first time in three weeks,
I actually felt I might stay
for what I cooked, rather than
being in the bottom two or three.
So I'm really chuffed today.
[Ruth] This is a confidence boost.
Whereas at home you would bake
and people say, "Oh, yeah,
that's-- that's great,"
but it's almost like the whole
realisation that, actually,
I'm-- I'm good at this.
Miranda's my main opponent,
and a lot of that is based
on admiration for Miranda.
[Miranda] I always think I
can do better than I'm doing.
Even today, I was frustrated
that I hadn't done
better with the crumble,
I was annoyed about my custard.
So, no, I haven't
fulfilled my potential yet.
No, I think I can definitely do even
better than I'm doing at the moment.
I've got a good chance of
winning it, yeah.
I will give every last one of them
left now a good run for their money.
[narrator] Next time...
It's the best of the best,
really, now, isn't it?
[narrator] The remaining four bakers
head to Cornwall for the semi-final...
We're at a stage now
where anyone could stay or go.
[narrator] ...where they'll
create pastry.
These people now have the skills
to produce something a little bit special.
[narrator] The challenges get harder.
I don't think anyone can afford
to make any mistakes.
[narrator] The judging gets tougher.
It's on the bland side, Miranda.
-You've let me down.
-Oh, gosh!
[narrator] And only three will
make it through
to the final of the
Great British Bake Off.
[Ruth] Whoever it is that goes
home is going to be gutted.
Completely gutted. Because
you've missed out on the final.
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01x04 - Puddings
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British television baking competition, in which a group of amateur bakers compete against each other in a series of rounds, attempting to impress two judges with their baking skills.
British television baking competition, in which a group of amateur bakers compete against each other in a series of rounds, attempting to impress two judges with their baking skills.