It's week five of
our Great British Baking tour.
So far, we've pitched our tent
in Oxfordshire, Perthshire,
Kent and Derbyshire,
where we've made cakes, biscuits,
bread and puddings.
We started off with ten
and now we've whittled them down
to just four bakers.
This week, we find out the final three
who are gonna make it through
to the grand finale.
Yes, we're in Mousehole in Cornwall
this week
and it's all about pastry, so welcome...
[both] to the Great British Bake Off.
[narrator] Only four bakers remain.
It's the best of the best really now,
isn't it?
[narrator] They've shown
that under pressure
they can bake
to the very highest standards.
You know, we're at a stage now where
anyone could stay and anyone could go
and I'm not sure
how that's going to pan out.
I'm going all out
to come top of the shop today.
[narrator]
Ruth has displayed great flair...
[Paul] The biscuit itself is fantastic.
-Beautiful.
-Yeah.
[narrator]
...with only the occasional wobble.
-Less, less, less, less.
-Okay.
[Paul] There's too much ginger.
It's k*lling the apple.
[narrator] Despite some tricky rounds...
Clearly that wasn't the outcome
that I'd expected.
[narrator]
...Miranda has repeatedly come up trumps.
-[Mary] How about that then?
-[Paul] The taste of that is fantastic.
One, two, three.
[narrator] Jas has taken huge risks...
-The Mars bar doesn't work in there.
-Okay.
[narrator] ...but proved
she can master the classics.
[Mary] It's simplicity,
but it's perfection.
The standard is way up there. [narrator]
Edd has been consistently reliable...
They are excellent.
Of all the loaves that we've looked at,
-that texture is the best.
-[Paul] That's the best.
[narrator] ...but not immune to disaster.
It's beyond recovery now.
[narrator] This week, with just three
places in the final up for grabs...
I don't think anyone can afford
to make any mistakes.
[narrator] ...the four bakers tackle
the most difficult baking discipline...
Have you ever seen bionic rolling?
[narrator] Pastry.
It's on the bland side.
-Miranda, you've let me down.
-Oh, gosh!
[Ruth] This is going to be the week
that whoever it is that goes home
is going to be gutted, completely gutted,
because you've missed out on the final.
[narrator]
The bakers have come to Mousehole,
a fishing village
in the far west of Cornwall,
the county of the cream tea
and, of course, the pasty.
Over the next two days,
these four bakers will face
three increasingly hard challenges
designed to test their
pastry-making skills to the limit.
At the end of the weekend,
only the best three can go forward
to next week's grand final.
Good morning, everybody,
and welcome to Mousehole in Cornwall
and what a beautiful day for it.
Your challenge today
is to make a savoury pie,
so we're looking for
a pastry bottom and a pastry top.
Any filling you like,
something that expresses your personality.
And you've got two-and-a-half hours
in which to do it.
[narrator]
The first challenge is a Signature Bake,
where bakers are asked to bring along
a recipe from their own repertoire.
[narrator] Today, they must produce
a classic savoury pie for the two judges,
master baker Paul Hollywood
and cookery writer Mary Berry.
They have to do pastry top and bottom, so that is really quite a challenge.
I'm looking initially for the colour,
nice, golden, crispy, colour.
Inside, the filling must be interesting,
and then at the bottom,
make sure it's nice and baked.
The last thing you wanna do
is cut through a crispy top,
hit that beautiful inside
and then hit a really soggy bottom.
It's disgusting
and it really does put you off.
[narrator] Baking pastry
can be traced back to the Ancient Greeks.
Today, there are five main types:
puff pastry, flaky, choux,
filo and shortcrust.
Together they form the basis
for some of the most sophisticated baking.
At the end of the day,
we're getting through to,
you know, nearly the end now
of the whole Bake Off,
and these people now have got the skills
to produce something a bit special.
To be the last guy is, I mean,
that's something in itself.
You know,
it was almost half and half at the start.
The stereotype is that, you know,
baking is more a women's thing,
and I think it's good
that someone can show that
that's not necessarily the case.
[narrator] Edd Kimber was born
and brought up in Bradford, Yorkshire.
[Edd] I grew up baking with my mum.
The one thing I remember
making a lot was mince pies, you know.
Christmas time,
I helped cut out the pastry
and fill it with mincemeat,
and then I'd make bread with my grandma.
So there was baking
since I was really young.
[narrator] In the Bake Off,
Edd has delivered consistently
top-of-the-class performances.
-Number one.
-[Mary] Number one.
That's a very nice loaf.
You've done really well today.
You can come and work for me any time!
[narrator] But last week his inventive
ingredients caused a huge flop...
[groans]
Big pile of crap.
[narrator]
...and he only just scraped through.
[Edd] I can't believe it. Seriously.
Unbelievably lucky.
I was convinced I was going. Convinced.
[narrator]
He hopes to restore his reputation
with his adaptation of
his mum's chicken and ham pie.
[Edd] I need to do well today to redeem
myself a little bit from last week.
The tricky part is the, um, the pastry,
making sure the uh,
you know, everything is cooked right,
the bottom's cooked and...
um, it's not soggy, to annoy Paul.
[narrator]
Edd's making a shortcrust pastry,
strong enough to hold fillings,
but delicate and rich-tasting.
It's the classic choice for a pie.
The standard recipe
is twice as much flour as fat.
Adding a little more lard
will give it an even more crumbly,
melt-in-the-mouth texture.
[Jas] I've mixed the fat
into the, um, the flour,
and it's at the breadcrumb stage.
I just need to add some cold water to it
and then not to handle it too much.
Good. Brilliant, Jas.
[narrator] Assistant credit controller
Jasminder Randhawa
got into baking when her son,
Eron, left for university.
My parents come from the Punjab in India.
Uh, we came to England
when I was about a year and a half
and, um, they brought me up in
Letchworth Garden City in Hertfordshire.
And basically,
we had a traditional Indian upbringing.
I was very quiet at school,
very timid, very shy.
Nothing like I am now really!
[narrator] Throughout The Bake Off,
she's shown skill and originality
by taking well-known recipes
and adding her own special twist.
I'm quiet because I've got
the moon dust dancing around
on my tongue at the moment.
-Can you feel it?
-Ah, there it is, yes!
I'm going to do a tutti-frutti wheel,
where I roll it out
and I put in some Jelly Tots.
I've added a touch of coffee,
'cause I'm making coffee choux pastry.
Because it's Jas,
there has to be that little bit extra. [narrator] She's used everything
from Mars bars to popping candy
to liven up her dishes,
but occasionally she's gone too far.
Let me have a look at
the mango and the sultana.
I think the cinnamon
rather drowns the mango.
[narrator] This week,
she's decided to play it safe
with chicken and mushroom pie.
[Paul] I was expecting Jas
to jazz it up, but she hasn't.
-For the first time in quite a while.
-No. She normally does.
I was expecting a sort of Hawaiian pie.
What she says usually is,
"I made a chicken and mushroom pie,
-but I've jazzed it up a bit."
-[Paul] Yeah.
Then she'll bring out
basically some sort of space dust,
a load of, sort of, chocolate cigarettes
and you know, a couple of kangaroo steaks.
Yeah, but chicken and mushroom pie's
a classic. And she's gotta get it right,
'cause there'll be no second chances now.
[narrator] Pastry needs to be cold
when it is rolled out
to ensure that the fat doesn't melt,
so the bakers rest their
pastry in the fridge
while they prepare their pie fillings.
The test of the filling
will be the moment the pie is cut.
A good filling will hold together
as a slice, revealing what's inside.
I thought about this weekend
and I thought,
"What would I like to eat here,
if I came to Mousehole for the day?"
And, you know, we love fish,
we love fish pie, so I'm hoping
that it's going to go down well.
-[Miranda] Wee!
-[child laughing]
[narrator] Miranda Gore Browne
has two children and lives in West Sussex.
[Miranda] I just love baking.
It's about building a home,
it's about family,
it's about sharing things with friends,
it's about making people happy,
it's about excited faces on children
when they come down in the morning
when you've made biscuits.
Baking, for me,
is just about so many things.
Normally, I'd sort of do this bit and then
go off and pick up the children
from school.
[narrator]
Miranda has gained a reputation
for excellent traditional baking
and a talent for presentation.
-[Mary] How about that then?
-[Sue] They're a delight,
they couldn't be more beautiful.
I'm going to stay here for a little bit,
if that's all right.
-[Mary] Come on.
-I just want to stay here.
Everything's so pretty here.
[narrator]
But she's occasionally struggled
with the more technical challenges.
It's lacking salt. It needs more salt.
-Wow!
-[Miranda] It's just there.
Wow! It sort of looks like, um...
a fox pelt, um, in rainwater.
You're just so mean!
[narrator] She hopes that her
salmon, cod and prawn pie
will delight the judges today.
What sort of pastry are you using?
Well at the bottom I'm sort of using
like a... it's a shortcrust,
but it's more of a pie shortcrust,
it's a bit lighter.
I cubed the butter into the flour
and then I've frozen it for a little while
and then I've blasted it in the food
processor and that's got some egg in.
And then on the top
I'm using a sort of quick, flaky pastry.
So two pastries.
So shortcrust underneath and flaky on top.
It's sort of a buttery shortcrust
underneath.
I think it's really luxury fish pie.
-Yes, it's sort of smarter fish pie.
-[Paul] Yeah.
[narrator] Miranda is the only baker
who's attempting
two different types of pastry.
She hopes the added complication
will give her the edge.
So Miranda looks like she's heading for
firm-bottomed, summertime fish fun, there.
[Paul] Miranda's been consistent
right the way through.
-[Sue] Right up the top there.
-She is one of the contenders.
-I think she's been there all the time.
-[Mary] She's done really well.
She's got many--
She's got all the skills.
[narrator] Ruth Clemens
is making a minced-beef pie.
I could come in here today
and make you a great fish pie.
However, my kids wouldn't eat a fish pie.
At home, for the boys,
this is exactly what I do.
I never went to university,
like a lot of my friends did,
so I always felt I had
something to prove in that way,
and I was sort of behind everybody else,
so I think I got
a bit downtrodden by that.
Baking has been a real boost for me
and this show,
it gives me confidence in myself,
and I feel almost like
that 18-year-old girl again
that, you know, was full of confidence
before the world knocked it out of her.
I'm no less a person for not having
gone to university and got a degree.
I've got three lovely children
and I think I've got
a lot more than some other people.
[narrator]
She's enjoyed experimenting.
[Ruth] I first made bagels this week.
It was the holes
that I struggled with the most. See?
So I came across this technique.
I think it's just hard making sure
the bagel doesn't fly off your finger!
[narrator] Although she's often
finished ahead of time,
she's still delighted the judges.
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.
-[Mary] It's really delicious.
-Wow.
[Paul] Superb.
That you could put in front of royalty.
[narrator] But will her old-fashioned
minced-beef pie with a cheesy crust
be enough to make her stand out
from the other bakers?
So, Ruth's shortcrust cottage pie.
What do we think?
I'm a little disappointed.
It's just a really good family recipe.
She hasn't challenged herself too much.
[Paul] I think the pastry's too thick.
I think the base is too thick.
And I can't see that cooking through,
because you will get a bit of growth.
Are we talking soggy-bottom syndrome?
We could be looking at a soggy bottom,
and I think we could be looking
at slightly raw bottom as well.
-Ooh! A raw bottom.
-Soggy. In this heat.
[narrator] In just 30 minutes,
the pies will be judged.
Heat's the enemy of good pastry,
so "do it fast and keep it cold"
should be the key today.
[narrator] When rolling out,
the bakers must work quickly and lightly.
Quickly to keep it cool,
and lightly because too much pressure
on the rolling pin
stretches the pastry,
which will then shrink back to
its natural size in the oven.
[Miranda] I've got ten minutes
till it needs to go in the oven.
All the little bits
need to come together.
You know me, I like to put my time into
some of the little detailed bits as well.
As long as it tastes really good,
then that's the most
important thing for me, really.
They're all, in its essence,
great ideas, they're great classic pies.
We've got fish, we've got chicken,
we've got meat.
We're covering all the bases,
so I think it'll be interesting
now to see how they all get on.
[Miranda] That's when you hope you
haven't forgotten to put anything in.
Right, where's my fork gone?
I just had one.
Have I put it in the pie?
[narrator] The bakers press down
and seal their pies
to prevent the filling leaking out.
Then, they brush the top
with egg wash or milk.
I'm going to do some free-hand
little leaves on it.
Oh, God. Hang on...
[narrator] Now all they can do is wait
and hope their pastry cooks through.
[Mel] Wowzers.
That looks amazing, Edd.
[Mel] One of our greatest
culinary offerings to the world
resembles the people that ate them.
Honest and hearty,
occasionally a little bit rough
around the edges,
the pie was food for British
working classes for centuries.
And it all started
back in medieval times,
when the Church came up with
a solution for what to do
with a bit of dodgy meat.
[Jane] In medieval times, the Church
looked after people who were ill
or didn't have enough money
to feed themselves.
And they would take the meat that was
left over at the end of the day
from banquets or from high table
and they would give it to
the poor in their parish.
And the poor would take it
to the pie shop,
where it would be wrapped in pastry
and cooked for them.
And what actually went into these pies,
then?
It would be anything you could get.
One thing that went in a lot was offal.
You wouldn't necessarily want to see
that you were, say,
eating the liver and lungs of something,
so you'd disguise it in a pastry case.
And one very famous example of that
is Umble pie,
and that was made from
the innards of a deer.
The gentry would eat the venison,
but the servants would be
given Umble pie,
which was offal of the deer
encased in a pastry.
And this is where we get the phrase
"humble pie" from, isn't it?
Yes, it is, yes.
[Mel] For hundreds of years, the pie
continued to feed the labouring poor.
In the north of England,
a pasty suited the workers
of the Industrial Revolution.
[Tom] We'd got all the cotton
workers here 150 years ago,
you'd got all the miners
working down the pits
all around this area, this massive area,
so they needed something portable to eat.
So what they'd do,
they'd take the pasty down the pit,
they'd break the crust open,
they'd throw it away
because of all the dust
and eat what the actual filling was
inside it.
[Mel] How would they have been
transported to the workplace?
[Tom] They would wrap them
in, like, a muslin cloth
and then they'd actually put them,
seriously,
-down their pants.
-Down their pants?
Yeah, to keep them warm.
And the women would literally
put them in their brassieres.
So the warmth from the pasty
would help to warm their bodies
and the warmth in the bodies
would help to keep the pasties warm.
You've got to remember,
it was a very grim era.
Yeah? And when it was cold,
it was cold, and it was nice
to have something that was hot
and portable to actually eat.
[Mel] See, it's the first example
that we have of takeaway food.
It is. Not very healthy,
but when you're scrawny and thin
and you're working in a mine
and you don't get a lot of food,
that is energy food.
And that's what it was all about;
it was giving them the energy they needed.
[narrator] The cooking time is almost up.
I'm just going to inspect.
I'm not necessarily going to remove.
[narrator] Each baker is trying
to make the hardest decision of all:
when to take their pie out of the oven.
Let me just check this.
No!
The amount of oil that's
come out of it is phenomenal.
I'm just conscious it's got into
the bottom. That's my only worry.
It looks good. It looks brown.
I just hope the bottom is cooked,
'cause I can't see the bottom
and I can't test it.
[narrator] It's judgment time.
[Paul] Did you put any
glaze on top of it?
I did, but I didn't--
I should have done more than one.
I didn't put on a huge amount, really.
-[Paul] If you use more yolk...
-[Edd] Yes.
[Paul] ...then you add more colour.
It's baked,
but it just hasn't got the colour.
-[Edd] Yeah.
-[Mary] Cutting through nicely.
Is there any chance of
looking at the bottom?
-[Mary] It's cooked.
-[Paul] It's actually baked perfectly.
You know, you haven't got
too much of a soggy bottom.
But I'd like-- It's just the colour.
-It doesn't look appetising.
-Okay.
-Actually, it's delicious.
-That's nice.
You've got the seasoning right.
-Well done.
-[Paul] Yes, the seasoning's very good.
-Very well done.
-[Edd] Thank you.
[Mary] Doesn't that look good?
It's coming over the top of the dish.
I like that. Much better than shrinking.
And it's an absolutely glorious colour.
I don't think...
I don't think it's going to
come up in one piece.
[Mary] Can you see that pastry
is not quite done?
In fact, it...
You're dying to say soggy bottom.
Just look there.
[Sue] What's the seasoning like?
It does need a little bit more, I think.
It's quite...
-Bland.
-Bland.
The ratio of sauce and meat
and mushrooms, to me, is right.
The top pastry is delicious,
the bottom pastry
is in need of attention.
[Sue] Look at that, it looks stunning.
[Mary] Doesn't it just? And your
little crimper around the outside.
Lovely colour, lovely appearance.
It's cutting through nicely. Doesn't that look a picture?
Everything moist
and just the right amount of...
-[Sue] Gorgeous.
-...sauce to the topping.
-And I'll get a little tiny bit more.
-Can I just have a prod?
-[Sue] You're obsessed with damp bottoms.
-[Ruth] Prodding. Argh!
-You don't have a soggy bottom.
-Yay! No soggy bottom!
-[Sue] Shall we taste it?
-[Paul] Yes, please.
The-- The flavour of that is fantastic.
That's a very good example of a mince pie.
It just looks as though
I want to cut straight into it.
[Sue] Summertime is here.
Look at that!
Isn't that a lovely surprise?
And underneath, is this the...?
-I have to look away. Can't cope with it.
-[Mary] He's dying to--
-[Mary] I shouldn't look.
-[Miranda] I know! I can't bear it.
-[Mary] Oh, it's not quite done.
-You have a soggy bottom.
Well, yeah.
-[Paul] You can see where it starts there.
-[Miranda] Yeah.
There's not much colour.
[Mary]
For me, it's slightly under-seasoned.
It's on the bland side.
Miranda, you've let me down.
Oh, gosh!
I thought you were gonna say the opposite.
-[Paul] For fish, it does need it.
-[Mary] No, it is.
You didn't taste it.
Tasting is very important.
I put most of the seasoning
in the fish, to be fair.
No good getting this lovely pie to table
and you're all proud of the dish
and you walk in with it
and you taste it and think,
"If only I'd put in a little bit of
nutmeg, or little bit of...
uh, more pepper and salt."
[Mary]
Really disappointing in that seasoning.
Especially since last week was so bad,
to come back and do
the first challenge really well,
that's a... a really nice way
to bounce back a bit.
It looked the part,
the pastry at the top was nice,
but unfortunately
the actual filling was a bit bland.
Overall, they said it was a brilliant pie.
Absolutely over the moon.
It's hard, I need to put it behind
me and focus on the next challenge.
[narrator] The next challenge
is the Technical Bake.
In this bake they'll make
the same dish from the same recipe,
so the judges can compare
one with another.
But the contestants don't yet know
what that recipe will be.
Welcome back, bakers.
Time now to put aside your
pie in the sky creative work.
We're looking now
for picture-perfect pastry precision.
It's time for the Technical Challenge.
Oh, yes.
We're asking you today
to make four Cornish pasties.
[Sue] And of course,
we're in Cornwall, so no pressure.
If you mess up their regional dish,
trouble is to be had.
-So, you've got one-and-a-half hours.
-Get baking.
[narrator] The Cornish pasty
was invented during mining days
as a portable all-in-one meal.
It's a crescent-shaped pie
with a simple meat and vegetable filling,
encased in a very particular
shortcrust pastry.
A Cornish pasty pastry is really
quite a different shortcrust.
It's one with less fat in,
and is much more robust
and it's much more handled and mixed.
[narrator]
Although it's a strong pastry,
if it's handled too much
during preparation,
it can tear, or split, in the oven.
It won't be easy for the bakers,
most of whom have
never made a pasty before
and only have basic instructions.
I think it's quite a tough thing,
doing well in the Technical Challenge.
It's certainly tough for me.
I like to practice things
and obviously with the Technical
Challenge, you don't get that. There's definitely a lot riding on this,
I have to do it well.
I was disappointed
by how it went this morning. Um...
A lot of focus on it tasting bland
and not having enough seasoning.
Having felt sort of demoralised
by this morning,
I now feel more there's more pressure
on getting it right this afternoon.
[narrator] Different areas of Britain
use different pasty fillings.
The Bedfordshire Clanger
is half sweet, half savoury.
The traditional Cornish pasty
contains beef, onion, swede and potato.
I think you need to make your fillings
small enough so that they'll cook.
I have always thought you need to add
a bit of flour
so when the liquid
cooks it turns into more of a gravy.
It's all theory at this point, so...
[narrator] The meat traditionally
used is beef skirt.
Its juice creates a wonderful gravy,
and it cooks in the same amount
of time as the raw vegetables.
I am doing slightly larger than the veg.
Whether those are the right decisions...
[narrator] The bakers rest their
pastry and then roll it out.
If it's too thin,
it can break up in the oven.
If it's too thick, the raw contents
might not cook properly.
[Miranda]
It says salt and pepper to taste.
It smells quite Cornish
pastry and peppery.
Put a lot of pepper in.
Sod's law,
I'll put too much in this time, won't I?
[narrator] The classic Cornish pasty
is crimped around the edges.
Miners with dirty hands
used the crimp like a handle
to hold their pasties,
throwing them away afterwards.
By tradition, each pasty should
have between 17 and 21 crimps.
I've only ever had one experience
with crimping anything before.
I made a, um...
apple pie and the crimping on that
all unravelled when I baked it.
[narrator] The pasties
must be in the oven in ten minutes.
Jas hasn't realised
that it's not essential
to use all the prepared filling.
Oh, God, no.
It's got to be like that.
Sideways, I think.
I need to get this done
as quick as possible,
and not split it
or anything like that.
Okay, everyone,
you have got very little time left,
you need to be
crimping, crimping, crimping,
and, uh, you need to get them in the oven.
I'm stuffing it full now.
[Miranda] Come on, little baby.
Let's make this my best crimping.
[narrator] Presentation is key.
The pasties are glazed
for colour and shine.
[Miranda] I can't fit four on here.
I put mine three that way
and one the other.
I know, but I'm not very good at that
kind of mathematical thing!
They're in, that's all that matters.
They're in.
Pies have been sold by itinerant
pie men and pie and mash shops
in London for centuries.
The thing about the pie you buy,
is you can never be quite sure
what the baker has put in them.
[Sue] In medieval times,
pies could be a gastronomic cabaret
for royal banquets,
where live frogs, birds or even snakes
might emerge from under
the crust to excite the guests.
But by the Industrial Revolution,
pies were the staple diet
of the working poor,
and the joke got darker.
Street-sold pies were
said to contain stray cats.
And soon, a play was being performed
in East End music halls like this one,
with pies that concealed something
even more frightening.
So, pies go from being sort of fanciful,
decorative and exciting,
to something a little bit darker
and more malevolent,
and they're associated
in the Victorian period, particularly,
with a very notorious,
mythical gentleman.
Yes, Sweeney Todd,
the demon barber of Fleet Street. [Matthew] Under the crust
of his pies is human flesh.
Just tip your head back for me.
[Sue] Sweeney Todd butchered his clients,
who became the filling for his
neighbour, Mrs Lovett's, delicious pies.
It was a huge musical hit,
partly because it tapped into concerns
about increasing urbanisation,
and a fear that the city
might literally eat you up.
This idea of human flesh being
processed and sold,
it's an idea that you find in satires
on capitalism and business in the period.
George Cruickshank, the cartoonist,
and Dickens's illustrator,
he produced this cartoon of workers being
fed into a giant mincing machine.
They go into this machine
and out comes money.
If you think about
what Sweeney Todd is doing,
he's not k*lling people because...
he's a Jack the Ripper figure,
that other Victorian bogeyman.
He's not k*lling people out of blood lust.
He's doing it because it
makes good business sense.
So it's really, you know,
it's a beautiful piece of capitalism.
So why is it always pies that are
the subject of these horror stories?
Well, because the pie
is the confectionery that conceals.
Maybe you don't know much
about the person
who's selling it to you either.
The figure of the pie man,
who was a common sight
on Victorian streets,
is a slightly iffy character.
You know, he's maybe itinerant,
and, you know, he wanders the streets.
He's got these pies.
Who knows what's inside them?
[narrator] Back in the tent,
the Technical Challenge is almost over.
How long have they been in?
[narrator] The bakers must decide
when the pasties are ready.
[Miranda]
I don't think they're quite done.
[narrator] They need
the filling to be cooked
and the pasties to hold together.
Obviously we can't tell
if they're cooked inside,
but yeah, not unhappy.
[Jas] There seems to be a bit of leakage,
somewhere along the line in them.
[Ruth] They aren't as pretty-looking
as I would have liked.
A bit disappointed, I think.
Bit disappointed.
[Miranda] This one has had a bit of
seepage, but not too bad, is it?
But, um...
Hoping they taste okay.
[narrator] This will be a blind tasting.
Paul and Mary won't know
who baked which pasty,
and will rank them from best to worst.
[Mary] They all look pretty uniform,
don't they?
[Paul] I think the standard
is exceptionally good, actually.
-[Mary] Shall we start at that end?
-[Paul] Yeah, go on, then. Go on.
-Do you want to look at the soggy bottom?
-Yes.
-[Mary] Absolutely.
-[Paul] That's a good bake.
-[Mel] Crisp bottom.
-[Mary] Good, crisp bottom.
Okay, let's cut into one of these.
-[Mary] How about that?
-[Paul] It looks very good.
The crisp is good.
[Mary] It's the smell. Mm!
-[Mary] Pastry not too thick.
-[Paul] No. It's nice and thin.
[Mary] It's delicious.
This pastry is crisp,
the vegetables are soft,
and the meat is cooked.
[Paul] These ones are a lot bigger,
aren't they?
This is interesting.
This person has put a hole in the top.
-[Mary] Now that isn't... Not normal.
-[Paul] Not normal.
-[Paul] It's a good bake.
-[Mary] Good bake.
-[Paul] It's a lot bigger, isn't it?
-I feel I'm going to do it like --
[Sue] Go on!
[Paul] I like that one, nice.
[Mary] Would you have liked
a bit more pepper in that?
[Paul] A bit more seasoning, yeah.
[Paul] This one has been rolled properly
and has risen up.
It's gone on the side.
It's a little bit more Devon pasty.
[Mary] It's not gonna make
any difference to the taste.
[Paul] It's a good bake.
-[Mary] Every one so far...
-[Paul] Has been very good.
-[Mary] It's very delicious.
-[Paul] That tastes good.
Tastes very good.
Although I'm a bit concerned
about the... the look.
-[Mary] Last dish.
-[Paul] Last but not least. Let's have a quick look underneath.
It's a bit moist there.
[Mary] Now, let's have a look
at all of them, and see if they...
The whole idea was to do...
[Paul] Yeah it's a bit moist again.
They just need a little bit longer, those.
But the overall visual
appearance of them are very good.
[Paul] That's packed.
Now this is really--
This one has got the most filling...
-[Paul] Yep.
-...of any of them.
It's lacking something though, isn't it?
A bit of salt?
-Seasoning.
-[Paul] A bit of seasoning, yeah.
And I can't tell whether it's from
the pastry or the--
-[Mary] All of them...
-The standard are excellent.
...are as nice as I've ever had
as a Cornish pasty.
[Paul] Very good. Very, very good. I think the standard is very high.
[Mary] I think this one was the best one.
[narrator] Mary and Paul must now decide
which pasty shows
the highest level of skill.
-The standard is as it goes on the table.
-[Mel] Right to left.
-One, two, three, four.
-[Sue] Okay. So first place,
would you like to stand up?
-[Sue] Well done, Miranda.
-[Mel] Well done, Miranda. [applause]
[Mel] They're delicious.
-Second place, please, stand up.
-[Paul] Second place? -[Sue] Well done, Edd.
-[Mel] Well done, Mr Edd.
-[Paul] Well done, Edd.
-[applause]
Closely fought, number three?
-[Sue] Well done, Ruth.
-[Mel] Ruth!
[Paul] Ruth!
Last but not least,
-Jas!
-[Paul] Jassy!
[applause]
[Paul] Very difficult.
Very difficult.
Because the standard was very high.
-[Sue] They were all delicious.
-I think that they're quite outstanding.
-[Paul] Well done, guys. Well done.
-[Mary] Brilliant.
Fantastic.
Listen, you've worked really hard today,
the standard is just rising all the time.
-Take a well-deserved break.
-So good.
A great way to end the day.
[indistinct chatter]
They liked the look of it,
they liked the crimping,
and I thought it was going well,
and I was really worried about
what they were gonna say about the taste,
and they didn't even mention seasoning.
So-- And they really liked the taste of it
and they really like flavour.
So, no, I'm really, really chuffed.
[Edd] Obviously they had to do
a one to four,
but I think it was probably the closest
that challenge has been before.
Um, and I think everyone,
no matter where they came, can be proud.
Looking forward to tomorrow,
but I'm also conscious all that good work
could be wiped out by a disaster tomorrow.
That's really nice!
I have to pull out all the stops,
really,
I have to give it one last push,
because it is my last push now.
We only have one more challenge to do,
and I have to do well in it,
or I will be going.
[narrator] It's the final day
in the pastry bake off,
the last chance for the bakers
to win a place in the grand final.
Today they face the most
demanding pastry challenge yet.
Morning, all, and welcome to another
blissfully sunny Cornish morning.
So, round three of the pastry
welterweight tournament,
and we're looking
for two pastry platters,
the first one savoury, and the second,
we want some sweet tartlets.
You've five hours. Best of luck. Go bake.
[narrator] They've been asked to make
three different baked savoury canapés,
and three varieties
of small sweet tart.
With several pastries to make at once,
and because smaller bakes
have less margin for error,
this challenge will require each baker
to be very focused and precise.
[Paul] One of the things they're
going to find difficult today,
is all the different varieties of pastry.
And if you've got so many things
going on at the same time,
some stuff in the fridge, some stuff
in the oven, some being prepared,
it's so tricky
sort of balancing it all out.
[narrator] canapés are best served warm,
so all the bakers are starting off
with the sweet tarts.
Sweet tarts are small,
delicate pastry cases
traditionally filled with cream or custard
and often decorated with fruit.
They're a challenge
for any skilled baker.
For sweet, I've got a chocolate,
um, pastry.
A chocolate sweet pastry?
Yeah, a chocolate sweet pastry
that I'm using for two things, actually.
One is having, um, kind of a little baked
orangey cheesecake filling in it.
Sounds delicious.
And the other one is having
just a milk chocolate ganache,
and then a little bit of, like,
hokey pokey honeycomb,
to crumble on the top.
And then my third one is just in
a... classic sweet pastry,
a classic, um, you know, sweet pastry,
and it's just going to be a strawberry
tart glazed with redcurrant glaze.
Hopefully then,
that's something to please everybody.
[narrator] Sweet shortcrust pastry
is the basis for all
of the bakers' sweet tarts.
And some are adding extra flavours,
like almond or chocolate.
This is taking a gamble
with a chocolate pastry
that can be very naughty
and very unreliable.
So, let's just give it a word of...
warning that it better
behave itself today.
It's very crumbly dough. It's really,
um, actually quite hard to work with.
[narrator] Sweet shortcrust
is one of the hardest pastries to make.
The sugar reacts
with the other ingredients
and stops them becoming elastic.
This makes it even more crumbly
than a normal shortcrust.
The thinner the pastry, the better.
Of all the bakers,
Jas is rolling hers the thinnest.
[Jas] This is not good.
Ah, dear, dear, dear.
Hang on.
Hang on, this has gone totally wrong.
I need to-- [gasps]
This is-- Everything is going wrong!
This pastry is really, really hard
to work with,
and the last thing I want to be doing
is messing around
and handling it too much.
'Cause as soon as you start handling it,
it gets warm and you can't work with it.
And I really didn't want
to have to roll it out again.
The second rolling of pastry
makes it shrink.
It just overworks it, really.
I don't want that, "It's overworked,"
from a certain person.
[narrator]
The pastry tarts are baked blind.
That means the empty cases are
weighed down and baked
before the filling is added.
This ensures that they're well baked,
and should prevent soggy bottoms.
Baking them blind just means
putting this in it to weight it,
otherwise it'll rise up.
If you don't put the beans in,
then the--
[gasps]
[timer beeping]
That never happened.
[narrator] The fillings will go in
once the tarts have cooled down.
I'm doing a raspberry
and dark chocolate tart,
I'm doing a crème patisserie
and cherry tart,
and a citrus curd tart
with, I hope, a crème Brule-type top.
Oh, right. Yeah. Okay.
-[Mel] With the old [impersonates burner]?
-[Ruth] Yeah.
-Have you got a burner?
-Yeah.
Knowing you, Ruth,
I thought you'd finished them all already.
Your crème brûlée and everything.
[Mary] She's normally got them out
and finished!
[Mel] I know, amazing.
Sitting on the stool!
-Twiddling the thumbs!
[Ruth] Yes!
[narrator] All four bakers are making
crème patisserie,
a classic French tart filling.
It's a pale custard, and the trick
is to get the right consistency.
Too runny, and it'll make
the pastry soggy.
I had set myself a lot to do today.
Um, and I was being adventurous
by setting myself loads.
And I thought you've got to
really challenge yourself.
It's no good trying to do easy things,
is it?
But at least the custard's set.
[narrator] Jas is filling
some of her tarts with jaggery,
an Indian dessert made with carrot
and spiced condensed milk.
[Jas] Yesterday I cooked two things
and they were both bland,
and for an Indian person,
to have bland food is terrible.
I won't live--
I won't live to hear the last of it.
You seem very chilled today, Edd.
Are you actually enjoying this?
I am. I love the whole process.
[Mel] I think it's really nice
to be by the sea, actually.
We've got the sea breeze coming through.
You turn over and you go,
"Oh, yes the sea's still there!"
-[Mel] It's incredible.
-[Edd] It is.
I keep thinking I'm in
an episode of Bergerac.
-I look out there...
-Or Doc Martin.
-Yeah! And I just see John Nettles...
-Yeah!
-...on a speedboat, coming towards us.
-In his little Jag.
Yeah!
Going to arrest someone.
[narrator] Edd's already baked
his almond sweet tarts,
which he's filling
with ginger and chocolate.
He's also chosen to make a traditional
Yorkshire curd from his home area,
using milk and vegetarian rennet.
It'll have some caster sugar,
an egg, um...
-Currents.
-Some currants...
-So, it's a very a Yorkshire thing.
-Beautiful.
It's like a Yorkshire cheesecake.
I'm more looking forward
to tasting these than anything
else we've had so far.
Yeah.
[narrator] The sweet tarts are setting.
Two hours of the challenge remain.
The bakers turn their attention to
the second part of the challenge,
creating three different hot
baked savoury canapés.
Canapés are finger food for parties.
They must be colourful, uniform
and small enough to eat in one bite.
I'm going to do a chickpea
and salami kind of pâté,
and then I'm doing
a red and yellow pepper,
one with some jalapeños.
I'm doing asparagus and gruyere
little kind of quiche tartlets.
-[Mel] My favourite.
-[Paul] Nice.
-She's got lots of "my favourites."
-[Mel] I know! [laughs]
[narrator] The bakers are making two
types of pastry for their canapés:
a savoury shortcrust,
and a faster version of the classic
puff pastry, known as rough puff.
I'm going to start making
my rough puff pastry.
[narrator] To make rough puff,
the bakers roll out
a long strip of pastry,
fold it in three,
and then rest it before repeating
the folds another three times.
The pastry will rise in layers
in the oven to give a luxurious result.
[timer beeping]
I've no idea what it's called.
It's a Ruth invention.
Asparagus wrapped in rough
puff pastry with some Parmesan.
Hopefully I can get everything done.
I'm already feeling I'm a bit behind
where I should be.
Um, you know, and it's just about...
you know, keeping calm,
making sure I keep delivering,
and, you know...
that all the things that I want
to get done, I achieve.
[narrator] Miranda is pinning
her hopes for survival
on her adventurous menu.
She's making cheesy crab bites,
broad bean and tomato hearts,
and an oven-baked pancetta
risotto in puff pastry.
[Miranda] It's pancetta, leek, parmesan.
Miranda, that's happy days.
-[Sue] Now what else can I do?
-[Miranda] Um, what else can you do?
I don't know, why don't you
review my list? Where have I got to?
Right. "Tell Sue to get lost.
Tell Sue to stop eating the ingredients.
Why is Sue still here?"
[Jas] I've just got a lot to do.
I just wanna make sure
I can do everything.
[narrator] To stay in The Bake Off,
Jas is relying on strong flavours.
Thai chili red onion, duck and plum
sauce, and salmon and prawn.
-Jas, how are you?
-Don't talk to me now! Very stressed!
What can I do? How can I help?
Uh, nothing,
because if I've got it in my head
that I need to just get on with it,
then I know what I've got to do,
-and I'll just quickly do it.
-Are you feeling the time pressure?
I am definitely feeling
the time pressure, yes.
[Mel] There's been no doubling up...
-[Paul] No. No one same thing. No.
-...of any recipe at all?
-[Mary] It's amazing.
-Everything's different, it's incredible.
There's so much to do.
Honestly, there's just so much to do
today, I can't even describe to you.
We haven't got anywhere nearly
close to the tricky bits yet.
Meat pies, pasties, sausage rolls,
for so long have been seen
as the solace of the working man.
However, throughout history,
pastry was also the food
of the fashionable,
and was the centrepiece of many
an illustrious British banquet.
You could say the pastry was
the haute couture of baking.
[Sue] Fashion has always influenced
pastry and how we use it.
Kate Colquhoun has explored how
pastry became a perfect material
for displaying your sense of style.
[Kate] I think food always reflects
our sense of design
as what's beautiful now.
But the thing about pastry,
if you think it used to be called "paste,"
it's effectively a play dough.
It's a wonderful medium
for sculpting and decorating,
so it allows skilful chefs
to do extraordinary things.
[Sue] The Elizabethans used lattice tops
to create pies as decorative
as their clothes.
[Kate] If you look at the linen
fold panelling, if you look at
the costumes of Queen Elizabeth,
with slashes and pleats,
-and...
-[Sue] Mm.
The food, and especially pastry,
does start to mimic that.
[Sue] Saffron, gold leaf,
damsons and red fruits were used to create
dazzling fillings which
peeped out from underneath.
But by the Victorian era,
decorated pies had covered up.
So Annie, this is an example, is it,
of the quintessential Victorian pie?
What's with the sort of S&M collar
that's wrapped around it?
It's a raised pie mould. They'd become
very popular in the Victorian era,
and I suppose they reflect
the popular form of women at the time.
[Sue] So corseted,
and with an ample top.
Absolutely. The idea is to have this
steeple of meat, so that when you put
your top on, you have all this area,
and all of this is like a blank canvas,
waiting for you to make it look beautiful.
To pimp that pie,
to make it properly Victorian,
we need presumably to decorate it
-incredibly ornately.
-Absolutely.
[Sue] Um, what would be a classic
Victorian decoration? What would they...?
[Annie] Classic Victorian decoration
tends to be, at this point,
based around foliage.
It's all about the control of nature.
So not only is nature in the pie,
but we want to bring the outside in.
So, in the dining room, you have vines,
you have flowers, you have ferns,
and on your pie
you want to have leaves.
This is highly addictive,
I could seriously get into this.
[Sue] These would only have been served
at the most fashionable
Victorian dinner parties.
-[Sue] Wow, look at that. Shall we, um...
-This is always the dangerous part.
-...remove the collar?
-[Annie] Yes.
[Sue] This is the moment of truth.
[both laugh with relief]
[Sue] Well done!
And the great thing about this
is I can use it to hold my stomach in
once I've finished eating.
Just attach that there,
no-one will notice. Right.
[Annie laughs]
That is a shrine to pastry.
-[Annie laughing]
-Queen Victoria would be very proud.
[Annie] Would you like to eat some?
It's amazing pastry.
-The Victorians had it, really.
-[Sue] Yeah.
They knew what was what.
It certainly accounts
for Queen Victoria's size.
Yeah, but I like to think she had
a lot of fun getting there.
Yeah.
[narrator] Time is running out. Oh, my lordy lord!
I've still got to roll out
my pastry for my puff.
I told you I've got loads to do.
Have you ever seen bionic rolling?
[Sue] Okay, everybody,
you've got 15 minutes.
Pimp those tarts. In a quarter of an hour,
they're out of the oven,
and the judges are coming.
I'm a little bit behind.
Three eggs in here.
-[Sue] Ruth.
-Hey.
The words "frenzy," "whirlwind,"
they're not the sort of words
we associate with you.
-I know.
-This is busy.
I think you'll see with all of us,
we're probably working
on three things at once, so, you know, trying to juggle pans.
I've got stuff in the oven
that needs to just come out,
and these need to go in with
a bit of cheese and breadcrumbs on.
Feeling a bit like
I'm reaching crisis point now.
It's just that there's lots of
fiddly little bits to do, still.
I've been, you know,
I've been fairly ambitious.
Maybe I've been too ambitious,
I don't know.
It's all about the seasoning.
I can't have bland food.
I think these are done.
I can already see the criticism.
Ladies and gents, you have
five minutes left, that's five minutes.
Bakers, your time is very much up.
Okay, you know the drill.
Put your tarts to the end of the bench,
and stand by for the judging. [narrator] For one of these four bakers,
this will be the last time
they face the judges.
Only three can go forward to the final.
Miranda, can you bring
your sweet tartlets up, please?
Now, this is the one with the lemon tart.
Pastry a little bit thick here.
[Paul] It's quite thick underneath
considering the filling to the base.
It's a bit thick, that mixture inside.
It's quite tough.
[Mary] This looks a little bit thinner,
this um...
[Miranda] Yes.
[Mary] Mm, that's good.
That is as good as that one is not good.
[Miranda laughs]
[Mary] And yet you've got the same pastry.
Look at the way here.
That has not kept its shape at all,
and with this one we can see
the indentations of the tin.
These are quite substantial.
I think visually it looks
all over the place.
It's not neat enough. It's not
sharp enough. This is the risotto.
A good bake.
It's unusual, it tastes good.
The seasoning is perfect.
And I like the taste.
[Miranda] The heart-shaped one is
broad beans and sun-dried tomatoes.
-[Mary] Perfect for an engagement party.
-[Miranda laughs]
It needed a bit longer,
if you look at the bottom.
I think I was probably rushing
by that point.
[Paul] Lovely. Thank you.
Now, Edd, your sweet tarts.
Oh, we saw you making the curds,
didn't we?
And they've got fruit in them.
-They taste lovely. I like that.
-[Mary] It's delicious.
-'Cause curd cheese tastes of very little.
-Yes, very-- It's more of a texture.
You've been able to make it
a good flavour.
[Paul] And the next one
with the chocolate.
Chocolate and ginger.
There's ginger underneath the chocolate.
[Mary] Is that real gold on top?
-It is real gold, yes.
-That's dark and rich.
I want a dollop
of Cornish clotted cream on that.
-That is... very good.
-It's good, isn't it?
-[Paul] The sweet pastry
-is very, very good.
-Thank you.
That one is red and yellow pepper
with a little bit of jalapeño
and some, um, uh, coriander.
These have got chili, haven't they?
-There's just a little jalapeño in there.
-[Paul] Little jalapeño as in--
[Edd] Bit of, um...
But that's fun!
I've even reduced it back as well,
'cause I was slightly worried,
'cause these are really hot.
You thought you might frighten
the life out of me?
-But the taste is fantastic.
-[Edd] Thank you.
-Taste is excellent.
-You're good at pastry, aren't you?
I enjoy making pastry,
it's one of the things that I like.
-That is very nice. Thank you.
-Thanks very much.
Ruth, please can we have
your tartlets now?
Is this all made
with the same sweet pastry?
-With the same sweet pastry.
-[Paul] It's got a lovely bake.
[Mary] And you've done feathering.
That was very brave.
Raspberries and chocolate, I think,
go really well together.
It's a marriage made in heaven,
and it's baked exceptionally well. [Mary] And then we have these,
with a brûlée topping.
Yes.
I think that is absolutely superb.
-Absolutely delicious.
-[Paul] That is fantastic.
-I do like it.
-Thank you.
You've got good brûlée on top
and a beautiful pastry underneath as well.
Visually, they look fantastic,
very different, very sharp, clean.
Uh, the size is good as well.
[Mary] And these are your...
What do you call these?
-Your twirls?
-Asparagus twirls.
Wow!
That's unusual, but it works,
in so many different ways.
-That's fantastic. Well done.
-Thank you very much.
Jas, can you please bring your tarts?
A little nibble all round now.
We haven't had time to taste them
before. Do tell us about them.
Okay. I had a big issue with bland food,
so welcome to non-bland food.
Right, so we'll start with the, uh...
Jaggery, which is an Indian dessert
made with carrots and condensed milk.
-[Mary] Beautifully brown underneath.
-[Paul] Good bake.
[Mary] I had a peek.
You must be happy with that.
It looks nice, thin pastry. I tried to do something
a little bit different.
-[Sue] It's amazing. It's the cardamom.
-You've done that.
-[Mary] It's good.
-[Paul] I enjoyed that.
[Mary] Here's one of the fruit ones.
It's a good bake, that,
again it's very thin.
That's the thinnest
pastry anyone's done today.
That custard is one of the best
ones as well because it's set.
-[Jas] Oh, thank you.
-[Paul] It doesn't move.
-[Paul] That fruit one is nice.
-[Mary] You had a very nice selection.
We loved the ones with the carrot.
You've got them all uniform size. [Paul] I like this.
Visually they look great.
You can see them being
passed round at a party.
-[Mary] This'll be your duck one, is it?
-[Jas] Uh, yes.
Oh, it hasn't quite baked underneath.
-Oh, no.
-I really like the flavour.
I don't think it needs the ginger.
I mean, you've got duck in there,
which you want to taste.
That's the most expensive bit.
The ginger just overrides everything.
-[Mary] And this is your...?
-[Jas] Caramelised tomato
with sweet chili sauce.
[Paul] The flavour of that--
The chili’s coming through,
and it balances well
with the onion as well.
I think genuinely, you've got
a very, very good canapé there.
-[Mel] Well done, everybody.
-[Paul] Yeah, well done.
[Jas] There was a few things wrong,
a few things good,
but it's the best of the best
really now, isn't it?
We're at the semi-final,
and they've got to pick the best.
It's been a hard weekend for me.
I found it much harder
than I thought I was going to,
and, um... I just hope that,
you know, I've done enough.
[narrator]
Now the judges have the difficult task
of deciding which baker to lose.
So, let's look at Edd as a whole.
I mean he, um...
started well with his
chicken and tarragon pie.
Today he was very highly ranked again.
I think he's been consistent
through the whole weekend.
-[Mel] On to Ruth now.
-[Paul] I thought her stuff was fantastic.
[Mary] She did very well today.
She's had a strong weekend, hasn't she?
[Mary] She's certainly come up
and I think she's doing well.
[Mel] Miranda? Let's move on to her.
Dear me, what happened to Miranda?
She had tried to put
far too much into, uh, today.
[Paul] It was just a mess.
It just looked a mess on the plate.
[Sue] Her fish pie,
she hit trouble immediately.
Then she had a huge lift with her
Cornish pasty, which was to die for.
It's a difficult time for Miranda,
that's all I can say.
[Mel] I can't believe it.
-It's mad.
-We're getting to that point now--
-Never thought we'd say that.
-[Sue] Now we come to Jas.
[Paul] Visually, I thought her savoury
was great.
-I thought the canapés were great.
-[Mary] A good collection.
[Paul] All the pastry was so thin.
-[Mel] It was beautiful.
-[Paul] The thinnest out of all them.
[Mary] She did the best on the pastry,
but, unfortunately, she hasn't had
a good day yesterday.
[Mel] Yesterday was very tricky.
[Paul] Well, she was the last
place in the past,
and I think when you go back to her pie...
[Mary] And the pastry was
wobbling about underneath.
You've got now
Miranda and Jas in trouble...
-[Mary] Mm.
-You know, it-- It's close.
-It's close...
-It is so close.
So, where does that leave us?
Somebody has to...
Somebody's got to go
and we need to push you.
It's so tight.
Welcome back, ladies and gent.
What an amazing bake off
it's been this weekend.
Only three of you will be joining us
for our grand finale bake off.
You are all going to create,
those of you who get through,
the most extraordinary
great British tea party.
But there's one final hurdle to get
through before we get to that point.
[Mel] Yes, absolutely. We've been
through five bake offs together,
from Kingham to Scotland,
Kent, Bakewell,
and here we are in beautiful Cornwall.
It's been an amazing weekend,
and you have all done so brilliantly
to get this far.
You've worked so brilliantly
and so hard.
As you know, I'm afraid only
three of you can come through
to the grand final.
And I'm sorry to say that on
our next leg of The Bake Off...
-Jas, you won't be coming with us.
-It was expected, it's okay.
[Sue] But you know what?
It's been an absolute pleasure
to have you with us, it really has.
-It's been a blessing.
-[Sue] Massive round of applause for Jas.
[Sue] Come on, you!
-Sorry, darling.
-[Jas] That's okay!
-You did really well.
-Thank you.
I messed up this weekend, though.
[Mary] We're so proud of you.
Aw, thank you, Mary.
I feel proud of myself,
though I'm sad to be going.
I would have liked to have stayed
for the final.
But I'm-- I'm not crying.
The baking is not going to stop.
I think probably that will increase now,
because I've got a hunger for it now.
My son will be back from uni
when I actually go home from here.
I think we're going to have more
family dinners,
and I'll use all the tips
that I've learnt along the way.
Miranda's saving grace, let's not--
don't beat around the bush, was her pasty.
If her pasty was second place
she'd be going. -Miranda has been saved by her pasty.
-Just.
Just.
It was very stressful,
but I'm over the moon, obviously.
Um, yeah, no. I'm just... absolutely
can't believe that I'm in the final.
It's beyond what I ever imagined
would happen.
Even when I got on the show,
I never expected get through to the final.
So, it's amazing.
I'm dreaming of winning that final.
Uh, you know, in my head,
I'm in the final and it's all manic,
and, you know, I'm going to
pull out all the stops to win it.
Really I can almost...
I can smell it.
[narrator] Next time...
I didn't sleep at all last night.
[narrator] ...it's the final.
I'm feeling sick with nerves.
[narrator] Edd, Ruth
and Miranda must bake
for the ultimate
Great British tea party.
For me, that's a child's cupcake.
[Ruth] Are you okay?
[Edd] I just stabbed myself,
and I feel a bit faint.
[narrator] It's the hardest decision
the judges have ever had to make.
Is this not about amateur home
baking at the end of the day?
It is, but it's also about
the best amateur.
The judges spent a long time
discussing and deliberating,
pretty much five hours.
[narrator] But who will be crowned
the winner of The Great British Bake Off?
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01x05 - Pastry
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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.