We started with 12.
She's going to get rid of me,
I can see it.
No, I can't choose,
but I do love him.
Oh, my God.
It's the worst day of my life.
Now...
It's the final.
Ah, you stupid oven.
..just three remain.
But there can only be one winner.
I need to get my hat sorted.
Oh, God.
Definitely overbaked.
Ow! Ah!
Good luck, guys.
Hello.
It's time.
For the finalists,
the Bake Off title is within
touching distance, but three
challenges stand in their way.
Oh, good luck, Dylan.
At just 20 years of age,
Dylan's flair with flavour
has set him apart.
You're the flavour king this year.
An ambitious baker, he's not
afraid to take risks.
I've never had anything like it.
And when they work,
he's unstoppable...
My goodness. ..as his
three Hollywood Handshakes...
I'm sick of giving them to you now.
..and two Star Baker wins prove.
I don't think I'll ever
come to terms with the fact
that I'm in the final.
Yeah, it's really cool.
And I've like, obviously I'd love
to win, but if I feel nerves,
that's when things go wrong.
Despite a rocky start...
Mine is melted to hell.
..Georgie's been the most
consistent of our three finalists.
Yes, Georgie. That's delicious.
Although she's never had a
Hollywood Handshake...
I tell you what I will do, I'll give
you a pat. I'll take that.
..her traditional home baking
style...
Just delicious,
really classic flavours.
..and beautiful decoration...
Could be sitting in front
of any bakery window.
..have seen her crowned
Star Baker twice.
Georgie.
I would love to win. I do want to
win, I'm not going to lie.
But I don't want to spend my last
week here being stressed.
I'm never doing it again,
so I'm going to enjoy it.
Christiaan's sense of style and eye
for design have seen him produce
some breathtaking bakes.
That's one of the best things
I've ever seen in the tent.
But his fondness for unusual flavour
hasn't always proved a hit.
I like people working outside
the box, but I think it's a box
I don't particularly like.
Always the bridesmaid...
Who is number two?
..with no technical or Star Baker
wins to his name, week after week
Christiaan was the
nearly man, until...
Christiaan.
..Patisserie Week -
finally named Star Baker.
He could be peaking
at just the right time.
Georgie and Dylan are definitely
fierce competition,
but you're as good as
your last bake, so I mean,
that's a positive for me.
Welcome back to the tent, bakers.
You're in the final, guys!
How amazing is that?
So, for your Signature Challenge,
the judges
would like you to make 24 scones.
Your scones should be beautifully
risen and well baked.
You also have to make a filling
that will complement each batch.
I have got a little
piece of advice -
make sure your scones are nice.
Powerful advice, Alison,
you're on fire.
I'm on fire, but hopefully
your scones won't be.
HE BLOWS IMAGINARY TRUMPET
You have two hours.
On your marks. Get set.
Bake.
This is it, the last signature.
I'm really sad, actually.
As much as it's stressful,
it's the best thing I've ever done,
so I'm gutted.
I don't think I'm ever confident,
but I've got some nice scones,
so hopefully I can make
them look nice.
I never actually made a scone
before I started practising.
It's a little bit nerve-racking.
Maybe a lot.
Thousands of bakers all over Britain
make perfectly good scones.
And they'll think, "Scones.
I mean, for the final."
Well, it is really difficult
to get a perfect scone.
What we're looking for is a flat
top and level sides.
Well risen and really crumbly.
If you overfold the scone mixture,
it's tough as old boots.
They should feel like little clouds.
And we've got three
fantastic bakers.
They'd all be worthy winners.
But you just can't call it.
Whoever brings their A-game
is going to win.
Morning, Christiaan. Good morning.
Hello, Christiaan. Hello. Hello.
So tell us all about your scones.
What are you doing?
So, for the sweet ones, I'm doing
coconut and lime scone
with clotted cream, as well as
a passion fruit curd.
OK. For my savoury scones
I'm doing kind of like a curry,
mustard, chilli, onion, cheese.
What, everything then?
Basically everything.
Is this all chilli? Yeah.
And is all that going
into these scones? Yes.
I'm out of here.
LAUGHTER
To balance the heat in his curried
cheese scones, Christiaan will serve
them with a whipped feta filling
sprinkled with parsley
and pine nuts, and he'll add toasted
coconut to his sweet scones
for extra flavour.
Who's your biggest challenger,
do you think, in the tent?
If we could take someone out
for you, who would it be?
Dylan. He's just so good, innit.
The things he comes
up with are just insane.
Yeah, but it's on the day,
anyone can win.
Yeah, yeah.
While Christiaan attempts to
out-flavour the flavour king...
I'm using quite a lot of spices.
But I don't want them to overpower
and Prue not be able to taste
anything but like burning mouth.
..Dylan's taking a risk too.
So this is rice vinegar.
Putting his own twist on a classic.
So I'm doing a clotted cream and
strawberry one, but I'm elevating
it. I'm pickling some strawberries
in camomile rice vinegar.
Pickling them adds like a
nice gentle sourness.
And he's not stopping there.
He'll also elevate his savoury
scones. Flavoured with fennel seeds,
he'll fill them with celeriac and
cream cheese puree, sauteed fennel
and an elegant smoked salmon rose.
You're in the final.
You're in the final.
We made it.
I didn't think we would
for a few moments.
I knew, I always knew. I'm a witch.
No pressure, but if you don't
win this, I'll be furious.
Is that all our friendship is
based on - me winning, is that it?
Well, I've got a bet on you, yeah.
But to win... I'm trying to mix
it all together.
..the bakers must first produce
a batch of scones,
light and fluffy in texture.
You don't want to knead it because
kneading builds up the gluten.
And that's where it turns into
bread. Does feel a bit dry though,
so I'm going to add some
more moisture to it.
But a perfect texture
is just half the battle.
So I'm rolling them out,
cutting them.
Each and every scone across
the batch must be identical
in shape and size.
The shape is down to how
you cut them.
The raspberries can be a bit
of my enemy sometimes.
It's hard to get a
completely uniform shape
when you've got a wet filling.
And it's not just Georgie's
sweet scones that are packed
full of flavour.
She'll fold a Mediterranean mix
of olives, herbs and cheese
into her savoury scones too.
How's it going, my little
Welsh wonder?
I don't know, it's just mad.
I still can't believe I'm here.
I think i's lovely.
What do the kids think of all this?
They're really excited. They're
happy to get the kitchen back.
What does the kitchen actually look
like? Is it an absolute mess?
I am a mess, but my husband
cleans up after me, love him.
He's really good.
Good old hubby.
Has it brought you closer,
do you think?
Yeah, I think so. I think he's seen
a different side to me.
And then I've seen the side
where he's supporting, so...
Aw. Teamwork, innit.
Yeah, it is, it is.
Oh, yeah, it's been a massive family
affair, especially with the kids.
I've sort of turned into the
mum of the house definitely
while she's been away.
The kids are asking every
two minutes, "How's Mummy?
"Is she doing well?"
And myself, I'm sitting on pins.
I'm waiting for that phone call
to see how she's got on.
Whenever she's not in the tent,
she's been at home baking flat out.
That's Georgina. Like, if Georgina's
going to do something,
it'll be the best.
The best of the best. Yeah.
And I've worked so hard over the
last few weeks doing 14-hour shifts
in the kitchen. I've had to put the
family on the back burner,
which has been hard.
Wow, did you draw that?
The kids are my life,
so it's been really hard
having to tell them no a lot.
Um, and...
Oh, again, why am I getting
emotional over that?
Aw.
Georgina always thinks of other
people as more than herself.
It's about time now that she sort
of had a limelight shine on her,
and I couldn't be any prouder
of what she's achieved,
because she does doubt herself.
Winning this, it'll just mean the
world to her, to be honest with you.
Hopefully she'll bring
it home for the Welsh.
Iechyd da. ALL: Iechyd da.
You are the very first
Welsh person in the final.
Ever? Ever. Is it? Oh, my gosh.
Yeah. You're doing this for Wales.
It does mean a lot, that does,
because Wales as a nation,
we all come together.
All right, so then these pop into
the oven for 15 minutes.
As their first batch of scones
begin baking...
..the bakers have no time
to catch a breath...
So here we've got the lime zest.
Now we're adding the coconuts.
..as they still have another
dozen to prepare.
The savoury gets really sticky.
Let's not ruin the dress.
This is my savoury scone.
I love this because there's so many
different flavours in this one.
Because I have fennel in the dough,
the last thing you're left with
is this taste of fennel
at the end.
And it's almost like everything
you ate was just like a dream.
Yeah, you can see when he's
passionate about something.
When there's something
that he really enjoys, you know,
it shines through him.
He's had this curiosity
about ingredients and food
for some time.
He'd taste it all and ask her,
"What is this? How did you make it?"
No, she said he's not very good
at cleaning up.
He's very messy.
After finishing school with
an impressive four A-stars
at A-level, Dylan was due to start
a degree in biomedical engineering.
But it wasn't where his heart was.
He just started looking
up recipes, really developing
an interest in cooking.
He seems to have this real knack
for very innovative and different
flavours, which I think
is what sets him apart.
Can he win?
Yeah, I think he can.
But regardless of the outcome,
I'm very proud of him
that he's reached this stage.
Go, Dylan!
ALL CHEER
OK, question on my lips.
What? How bad do you want it?
I do want it. I think it'd be good.
It'd be a nice final touch to this
all, do you know what I mean?
Yeah. Imagine if you actually won
that and you say, "Yeah, I won
"the Great British Bake Off,
age 20."
So these should be coming out now.
Oh!
They look like a scone.
Yeah, they look all right, innit.
Ah.
But Georgie is not quite so happy
with the state of her sweet scones.
The raspberry ones
aren't rising right.
So I'll definitely just remake them.
And she's not alone.
That's not right.
They don't look great.
How much time have we got left?
Bakers, you are halfway
through your final signature.
That's not great.
So this is the Greek scones.
They're going in now.
I'm going to need more flour,
more butter and more milk.
As Dylan and Georgie race to
remake their misshapen scones...
So I've put less fresh
in these and see how they rise.
I've got some dough on my shoe.
All right, here we go.
..with his final batch of
sweet scones in the oven...
So I'm just going to
make the whipped feta.
..Christiaan can push on
with fillings.
Whip it.
How's it going?
It's just very exciting, I think.
What do you think's got
you into the final?
The "flavvurs"? The flaavers.
The flaavers.
You have three good bakes,
you basically win the Bake Off.
I know.
He's put in so much work.
So much work.
I do not think I could honestly
have done it myself.
Practising from dawn till
dusk every day of the week.
Usually he comes in the door
and I've already shoved like
three cakes down his throat.
Like, you know.
I've not even put my bag
down from work
and there's a piece of cake
in my hand, you know.
But I'm not complaining.
Oh, how cute.
It's so cute.
That's so Dutch, in a bike.
Christiaan and Nick first met
six years ago, quickly bonding
over a shared love of baking.
I grew up watching Bake Off.
It's something
that I've always loved.
And when I met Christiaan,
it came on telly.
I said, "Oh, have you seen this?"
He's like, "No."
So we watched it and
absolutely loved it.
I never once thought that he would
choose to go on it, let alone get
to the final. You know?
It's crazy.
It was... Yeah, it is crazy,
but in a very good way.
I know how amazingly talented he is.
However, there's been times
when he's needed
a bit of reassurance.
I do struggle with anxiety sometimes
because I always push myself
for more and better.
There are moments
that you're literally crying
in your kitchen over your cake
that's just completely collapsed.
I genuinely don't think I could
have done it without Nick's support.
There we go.
I am indescribably proud
of Christiaan.
He has done so, so well,
and I absolutely believe
Christiaan can win.
All right, so that's 15 minutes.
They look really nice and golden,
so I'm quite happy. Yeah.
Bloody hell.
Christiaan's scones smells so good.
I need to get my savoury ones
in as quick as possible.
Two minutes left for the savoury.
Some of them are falling
all over the place as well,
but they're better than
the sweet ones.
All right. Please work.
Bakers, you have half an hour left.
Right, on to the fillings.
And that's a celeriac puree.
Tapenade.
Passion fruit curd.
Delicious.
Oh, bugger this.
It's not enough celeriac.
I'm running out of time.
Ah, you stupid oven.
All right.
Sweet scones are coming out.
Oh, my goodness! I can't see.
Oh, they look beautiful.
Look at them!
My savoury ones just need
a bit longer.
It's just assembling now.
Six plain and six filled.
The nice and straight tall ones,
I feel like you want to keep them
unfilled, because then they can see
the nice rise on it.
The fillings for the
sweet ones are there.
This is almost ready.
The whipped Greek cheese.
I'm not going to get everything
I want done.
I've still got to finish
off my celeriac puree,
so I'm going to saute the fennel
and just get some colour on them.
As Christiaan prepares to start
filling, both Dylan and Georgie's
remade scones are finally
out of the oven.
The sweet ones have 100% risen
much better.
So I'm going to put them
in the freezer quickly.
I need them to cool down
as soon as possible.
Bakers, you've just got
ten minutes left.
Oh, my goodness.
Georgie, your freezer door's open.
It's getting colder in here.
Piping on the whipped feta.
Just going to start spreading
the tapenade.
The time just goes so quickly.
A few little pine nuts on top.
Fresh parsley on top as well.
To kind of, like, get that extra
little bit of freshness.
This is the celeriac puree.
Dill oil comes next.
Squeeze this all through. Oh.
Bakers, you have five minutes left.
Oh, my God.
I don't think I'm going to
have time to do them.
This is passion fruit curd.
It's nice and thick.
It's how I want it.
Clotted cream on top.
Oh, it's a little bit liquid,
isn't it?
The tops now and the chocolate.
And then they're done.
Are you going to be all right?
I don't know. We'll have to see.
Well, I'm not happy with
how it's leaking out,
but it is what it is.
Bakers, you've got one minute left.
BLEEP.
It's really annoying.
It shouldn't have been this tight.
Christiaan, are you done? Yeah.
Can I have a hand, mate?
Could you just pipe the clotted
cream on the jam, please?
Oh, thanks so much, mate.
Honestly, you've saved my life.
Oh, it's falling out.
Bakers, your time is up.
Please step away from your scones.
Oh!
We did it.
Mine didn't rise very well at all.
Dylan.
This ain't enough mess.
It's judgment time in the final
Signature Challenge.
Hi, Christiaan. Hello.
I like the look of these scones.
Very uniform. They look delicious.
Yeah, they do. This is the curry.
Yeah.
That's a busy little scone,
isn't it? There's a lot going on.
Mm.
That is very interesting.
It's a comforting, warm feeling.
And then this light, fresh kick
of... Parsley is in there, yeah.
I do think you could have given
it another couple of minutes.
Right.
It's a little bit doughy.
But I think you've done really well
with that, with the flavour.
Now the sweet ones.
It's melted, hasn't it?
Yeah. No, it has, yeah.
You really do get the coconut,
which is lovely.
The curd in there as well
is delicious.
You've got something unusual.
I think you've baked them well.
They're excellent.
Thank you very much.
Well done.
Some of them are a bit wobbly.
Yeah. The overall shape is not
particularly good. Yeah.
OK, let's start with one
of the savoury ones.
It's a bit tough, but I do
like the taste. Yeah.
I think the Mediterranean
flavour really comes through.
Let's look at the sweet ones.
That's a bit lighter and cakier.
But there's not enough flavour
there.
If you're going to put raspberries,
you need to put quite a lot.
I love it with all the filling.
Mm. Passion fruit, cream.
What's not to like? Yeah.
Overall, I think you've done
a decent job on both of them.
Not quite polished enough,
but the flavour ideas are good.
Thank you, Georgie.
Thank you.
Well done, Georgie.
Thank you.
It's really messy.
OK.
Savoury ones.
The scone is nice and light.
Fennel seed works
really well with it.
I was a bit worried about being
over... Overcomplicated. Yeah.
Me too. But it all works.
They're delicious.
Thank you.
But let's have a look
at the sweet one, Prue.
They're a bit tougher,
actually, these. OK.
And the strawberry wasn't
strawberry enough.
Pickling the whole thing,
and then the chamomile...
I don't get enough of the chamomile.
Or strawberries. Perhaps there's
just not enough of it.
Yeah.
Thank you, Dylan.
Well done.
Cheers, mate.
Brutal.
They just weren't good enough.
And it's just annoying, you know?
You don't do justice to what
you spent a week trying to perfect.
I knew the shapes weren't
going to be right.
I think they enjoyed the flavours.
It's going to come down to nitty
gritty things cos it's the final.
I think that went OK.
I'm just happy that they said
that the flavours were good,
but, yeah, the technical,
it's the final.
So they're going to
throw just anything at us.
I enjoy the technicals a lot.
If I do well in that I think
I'll feel a lot better
about going in tomorrow.
Yeah.
With their signature complete, the
bakers now face one final
gingham-shrouded mystery challenge.
Hello, bakers.
Welcome back to the tent.
It's time for your last ever
Technical Challenge.
Now, today, your Technical Challenge
has been set for you by the goddess
of gateau, Prue Leith.
Prue, have you got any words
of advice for our finalists?
This is a bit complicated,
so make a plan.
Now, as ever, this Technical
will be judged blind.
So we're going to have to ask
these guys to leave the tent.
OK, now, Prue would love
you to make a stunning
afternoon tea display.
Your afternoon tea should
consist of four individual
lemon sandwich cakes...
Four strawberry tarts...
And four plaited
egg and cress rolls.
You've got three hours
for this, guys.
On your mark... Get set...
Bake!
Oh, gosh!
Make a plan.
I mean, it's not the most difficult
thing, but it's just doing
it all in time.
There's things that need
to prove, to chill.
There's a lot of things going on.
Never made an afternoon tea.
I just can't mess this up.
Afternoon tea.
Now, I think you've chosen
three classics.
You've got a beautiful egg roll,
you have strawberry tarts,
and then you have the lemon sponge.
All the bakers will know
how to make bread and pastry, cake.
So this is really a challenge
about organisation.
Obviously we have to
start at the bottom.
We have to start
with the sandwiches first.
So we are covering some
of the things we've already covered
on the Bake Off this year.
Like, the plaiting - they
can overwork it so easily.
The bread is very light,
it's lovely.
And they've got an egg
mayonnaise filling.
Do they have to grow the cress?
They don't have to grow the cress
and they don't have to lay the eggs.
They just have to boil them.
Strawberry. I do like these.
The pate sucree tastes beautiful,
delicate and crumbly.
But they can overwork it.
They have to get it nice and thin.
Finally, this little lemon
sponge is fantastic.
It looks beautiful.
It's a buttery, moist sponge.
There's baking powder in there,
so they need to be careful not
to fill it too much,
otherwise it'll rise like a souffle
and sink. It's a difficult challenge
simply because there's
so much to do.
And we need to see every
element perfectly ex*cuted.
Mess up one of these things,
it could snowball.
I'm just thinking what
needs to be done first.
So I'm starting with the bread.
Get that door going.
I give it a little knead by hand.
You want to have that proving ASAP.
This bread just seems
so high hydration.
Sticky!
It's like, come on,
mate, come together.
Christiaan's has good
gluten development.
That's done.
So that's in to prove.
Maybe 30, 40 minutes.
This is your last Technical.
They've really pulled out the
stops for this one, haven't they?
They ain't messing around.
As long as there's a rhythm
to it and everything gets done.
When you say a rhythm,
I can drop you a beat.
Here we go.
# First the cake and then
the pastry, then the br... #
I'm going to make pate sucree
for the strawberry tarts
because that needs to chill.
I'm going to make this.
And then the sponges.
And maybe I'm wrong, but I kind
of want to make my cake second,
rather than my tarts.
I need four of these, and
then I'll cut these in half.
Yeah.
As Dylan's sponges hit the heat...
..Georgie and Christiaan's pastry...
That looks lovely.
..can begin to chill.
The key to a short pastry
is to keep it really cold.
How are you doing?
You seem quite happy.
This morning went all right
for me, I feel.
I mean, you take that positive
energy into the next
challenge, isn't it?
How much that'll set you back -
a grey, wobbly fork.
I mean,
they're hard to eat with, but...
It's for waving at the Queen.
What is that for?
It's a pastry brush.
It's a strawberry caresser.
Oh, yeah, that!
Noel, what's going on?
Oh!
So now I'm going on to the sponges,
creaming together the butter
and the sugar.
Let's do the tart cases.
Create a little shaggy dough.
Just want to weigh this because
I'm going to have to divide.
Each one of Prue's lemon cakes
is built from two layers
of sponge. They're sandwiched.
So you need eight sponges.
Right, let's pop these babies in.
And while Christiaan and Georgie
have opted to bake eight thin
sponges... I'm going to do
ten minutes to start off with.
I'll check again at six minutes,
I think. ..Dylan's decided to make
four fat layers that he'll split
into two once cooled.
Those cupcakes look awful.
Well, I don't know why they've sunk
in the middle.
I'll just remake them.
Bakers, you are halfway through.
Blimey, that went quick!
See how these babies are doing.
I think I might have
slightly overbaked them.
I think the cake's doing it again.
They've just mushroomed out.
Failed again. It's so annoying!
I'm losing my mind.
Babes, you've got this.
You're normally really good
at this sort of stuff.
Just, everything's going wrong.
Oh, I don't like seeing
my Dylan low!
Come on, give me a piggy back.
Let's cheer you up.
I'm going to roll my pastry out,
cut the shapes.
I feel like maybe I should
roll it a bit thinner.
They should turn out really
pretty if they're done OK.
Why won't this BLEEP?
I just keep tearing the pastry.
I need to bake the pastry shells.
Let's put these in for
ten minutes to start.
Bakers, you've got an hour left.
Let's get on with this bread.
Definitely doubled in size.
Out of this, we are making
four plaited rolls.
So it's a five stranded plait.
I just can't remember
how Paul did that plait
he did. Ding, ding, ding, ding!
Bring it to the middle.
This one to the middle.
I'm going to keep saying it.
This one to the middle.
I can't remember how to do this.
One over two.
Oh! So I've got two here.
We've got two more to do.
This is the last one.
Who does this?
I've done this twice, and every
time I've done it different.
Oh, my days!
Oh, look at our Christiaan
doing his little plaiting.
Oh, it's a little bit like
an art project, isn't it?
Look at that.
I think that's right.
I honestly have no clue any more.
Do they have to prove or no? Yeah.
I'm going to put these in to prove.
They should take about
Oh! Who are you?
All right, let's take these babies
out for now.
So they've shrunk a bit.
Yeah, I think they're all right.
Golden-ish.
Oh, God!
Definitely overbaked.
Hopefully the filling will save it.
Go! Action!
Bakers, you've got
half an hour left.
My bread has proved nicely.
It looks pretty terrible.
None of them look equal.
So egg wash and then
nigella seeds on top.
I might egg wash my whole house.
Oh, no, don't!
Why not? Have you tried?
No. We've got pebbledash.
People did it before because
it was all the rage.
And I think it was like
the '80s, maybe.
I love you've said so many
things in your accent there
that have blown my mind.
Was it? All the rage.
All right, let's bake them.
Ten minutes.
So this is the lemon curd
for the cake.
So the curd is ready here.
Can I switch sides? Yeah, go on.
So I'm just going to
chill this curd.
Bread rolls - they're ready.
They felt all right,
but they don't look great.
Got a nice golden colour, I feel.
Bakers, you've got ten minutes
left. Ten minutes to go!
It's the final!
I'm going to make the egg mayo.
I've cooked my eggs soft boiled!
I don't know whether I'm
meant to chop it or what.
It's disgusting!
Start decorating and assembling.
Wish I had my tweezers, man.
This is so hard.
Now I'm going on to the sponges.
I'll cut them in half, and I think
I can make these look all right.
This is the mascarpone cream cheese.
Doing a little dam around and
then filling it with the curd.
All right, let's move
on to strawberry tarts.
I don't know how they should look.
I just don't know how
to decorate these.
You've got one minute left.
Why does everything just look ugly?
I need to get my head sorted.
This is really,
really stressing me out.
I don't know how they want them.
They look a mess.
It feels like everything
I've done has turned out wrong.
I just don't want to touch
these tarts any more.
Getting on my nerves.
Bakers, your time is up.
So bad today!
Please bring your afternoon tea
displays down to the table and place
them behind your photographs.
OK? Yeah.
Paul and Prue are expecting three
afternoon teas fit for a final,
with four plaited egg and cress
rolls, four scrumptious strawberry
tarts and four delicate
lemon sandwich cakes.
Shall we start with that one?
There's a definition there
in the plait. Yeah.
It's a shame they didn't cut
down there,
open it up and put the egg
because you want to show
off what the filling is rather
than cutting it on the side.
Yeah.
The bread roll is good.
It's got a bit of bite to it,
but it's soft and lovely.
Moving on to the strawberry tart.
I mean, it's quite pretty.
Snaps well.
Oh!
Lovely, isn't it? Perfectly baked.
OK. The sponge cakes. Sponge cakes.
That's quite neat, though, isn't it?
It is. Wow.
That's got a nice texture as well.
I would not mind that at all...
No. ..for my afternoon tea.
Moving on to this one.
It's quite neat.
Nice bit of definition.
And they all look more
or less the same.
They do.
It's got a lovely texture
to the roll.
And the egg and cress is delicious.
OK, let's look at these tarts.
I'm not convinced of that layout.
The pastry's
definitely overbaked. Mm.
Let's try the sponge.
That's very difficult to
cut it in half, isn't it?
Yeah, it is.
Lemon curd is the winner.
Mm. Just delicious.
Slightly overbaked, I think.
That's why it was struggling
when you cut it.
Literally pushed apart.
Moving on to this one.
This is a bit uneven. Yeah, it is.
I think the plaiting wasn't perfect.
The plaiting was terrible!
It's baked OK,
but it's a little bit dense.
The dough is just too tight. Right.
The pastry is a bit rough.
And it's too thick.
I think it's been done in a hurry.
Yeah. Moving on.
The sponge looks uneven, doesn't it?
Yeah, it's the way it's been cut.
Flavour is lovely.
Lemon curd is good.
Mm. That sponge is
a little bit ropey.
Mm.
It's not good. OK.
This is going to be tricky.
ALISON: Paul and Prue will
now rank the afternoon teas
from worst to first.
Right, in third place,
we have this one.
Dylan, your bread wasn't very good.
There was no height
in the strawberries.
And the sponge wasn't your best.
OK. In second place,
we have this one.
Whose is this?
Georgie. Not too bad.
I quite like these.
A little bit overbaked.
These burnt.
I did like the bread on this.
The overall look was pretty decent.
Which means, Christiaan,
that this is in first place.
The rolls were perfect.
The tartlets looked beautiful
and those little lemon cakes
were just delicious.
So well done. Thank you.
Finally, I can say I'm not
the bridesmaid, but the bride!
I finally got a first
in Technical after all these weeks!
I knew I'd overbaked those tartlets.
It always tends to come
down to the Showstopper.
Anyone could win it.
I think it's so disheartening.
I've done so badly in
both the challenges.
Another day tomorrow.
Tomorrow will be perfect.
I'm not going to let
anything slip up.
I'll just...
Yeah, I'll just make sure of it.
Remember to have fun.
We're allowed to get a little
bit stressed, but just enjoy.
Just enjoy it. It's the last
time we're going to do this.
Yes.
Just one challenge remains
in this year's Bake Off.
Good luck. Good luck!
I think, at the moment, when you
look over the two challenges,
Georgie and Christiaan have
really come into their own.
They've upped it a level,
haven't they?
Yeah, but Christiaan has
got his nose in front.
IN CHRISTIAAN'S ACCENT:
It's all about the flavours!
But let's be honest, Dylan
has messed up, hasn't he?
He's messed up two
challenges. He has.
Dylan's very young and he
cares so much about baking.
But if he has a problem, he's
quite emotional and can't hide it.
When it comes to Georgie,
can she win?
Yes, of course she can.
All of these three could win.
Dylan could come back
with a blinder.
I really would hate to call it.
I do think, going into
the final Showstopper,
it will be the weight of the world
on their shoulders.
This is the big one.
It's a difficult challenge.
Something will go wrong, and the
one that deals with those problems
is the one that wins.
Oh, I can't wait!
Bakers, it's your final bake...
..ever!
So the judges would like you to make
an exquisitely decorated hanging
cake fit for a summer garden party.
Your cake should consist of at least
three tiers, have two fillings,
and be exquisitely decorated.
Remember, this is your final chance
to impress these beautiful judges.
So do not hold back.
And do not rule out blackmail
or massaging Paul's feet.
You've got 4.5 hours for this.
On your marks... Get set...
Bake!
I'm a nervous wreck.
I've never made a three-tier cake,
so this is really pushing me.
There is a lot of cake to
bake and, if I pull it off,
I'm going to be really happy.
I'm tense and I just don't want
to mess up like yesterday.
It's the final Showstopper,
and we're asking them to produce
a hanging cake.
If I was a baker,
I would be absolutely terrified.
I just need to stop panicking.
Because they're hanging,
precision is really important.
What we don't want
is collapsed cake.
The critical thing is,
what sponge do you use?
You'd be tempted to use a very light
whisked sponge, like a genoise.
The problem with that is,
because it's defying gravity,
there's an extra pressure on that.
You could concertina up the sponges.
And, of course, it has to taste like
the best cake you've ever eaten.
You don't want a mismatch
of flavours.
I want to see impeccable
decoration, exquisite design.
This has to be absolutely perfect.
I wanted to do something
a bit special.
So this is going to be a lemon,
strawberries and champagne cake.
Nice, light, fluffy cake.
Perfect for a celebration!
With the Bake Off crown
tantalisingly close,
Georgie's final bake will
celebrate the taste of summer.
Her classic combination of lemon
sponge bursting with champagne
and strawberry confit,
zesty lemon curd and champagne
and elderflower
mascarpone Chantilly.
She'll also add elderflower
to her buttercream
for a floral decorative flourish.
So I'm going to do palette knife
flowers on the top and bottom.
And the middle tier -
a rose garden stencil.
Wow. Wow. So how do you feel?
Because you're still in with
a shout of winning this.
I'd fall to the floor
and roll down the hill.
You better had do!
I want to see that.
NOEL: But Georgie's lemon cake
faces stiff competition.
And it's going to be like
a lemon poppy seed cake.
And true to form, Christiaan's
giving this classic a unique twist.
I thought it would be quite fun
if it could be something
that is a little bit more out there.
So it's going to have a raspberry
jam with liquorice in it.
Oh, liquorice is quite nice!
Raspberry and liquorice.
I've never had that.
And it's not just the jam
that's being given the full
Christiaan flavour treatment.
He'll add lemon, thyme and cardamom
to his poppy seed packed sponge too.
While his decoration
celebrates his love of design,
each tier a mix of unusual
and contrasting shape.
He's on fire. Fire!
You are on fire at the minute.
You've won a Technical.
You've been Star Baker.
You've had the handshake.
It's insane, isn't it?
All you've got to do now...
..is get the trophy.
Are you feeling it now?
I can feel it in my hand.
Like, literally, like, you know.
But to get their hands on the prize,
first, they must make and bake
a huge quantity of perfect sponge.
There's so much.
It's about eight and a half kilos,
this cake is.
It's quite big.
An oil-based sponge, so it
should be quite sturdy,
which is good.
We need it to be able to hold
up all the three tiers,
hold the fillings.
Definitely needs to be stable.
But Dylan's decided to risk
sacrificing stability for a sponge
as light as air.
I'm doing a genoise sponge.
Last time I made genoise,
it got messed up last week.
But, you know, I've done this many
times now, so I'm not expecting
any hiccups today.
I'd be very upset if there was.
His final shot at the title.
Dylan's delicate genoise, infused
with Earl Grey tea and filled
with mascarpone cream and candied
orange, will form a three-tiered
hanging cake inspired by his travels
to the Italian fishing town
of Murano, famous
for its glass-blowing.
It was just really cool.
I loved the colours and hopefully,
if I have time, I'll do some isomalt
glass-blowing on it. Wow!
I tell you what I'm worried
about, is that genoise is such
a light cake.
They're not concertinaing up?
No. OK.
I don't think yesterday
was your best day, but it's all
to play for today. It's up to
you now. Yeah, I know. Yeah.
It's all in your hands.
Yeah.
With at least six sponges
to bake and just one oven...
OK. ..not only is batch baking
a must, but managing time
and temperature will be crucial too.
But it might take longer
because it's a fuller oven.
While those are baking,
I'm getting all my fillings
and everything ready.
I haven't even got my cakes in yet.
This is ridiculous.
My genoise is a bit clumpy, so I'm
just going to keep folding it.
As soon as these are in the oven,
I can start with all my fillings.
BLEEP!
This is strawberry confit, so we're
going to add a bit of champers.
Paul?
Oh! Ah!
Oh! You can do this cake
without the champagne.
I'm using the champagne
because it's the final!
This is raspberry liquorice
jam. In the Netherlands,
we love our liquorice.
All right, let's just move. At home,
they take 38 minutes.
But they'll probably take longer
here, so I'll check them.
I don't know, I'm just
worried about them.
The batter just wasn't
as nice as it always is.
There were quite a few
lumps, so just...
I hope it's all right.
Georgie!
How are you?
I'm all right.
What's happening? I'm hyper today.
Hyper focused. Frantic.
Are you? Yeah.
I'm ADHD.
ADH... Are you? Yeah.
OK, so this is you in
full ADHD concentrating.
Spider diagram of, like,
a million things.
And then I pop from one
spider diagram to the other.
And then I cut off each branch.
And I think she's absolutely
nailing this.
And then I go to walk away.
And you're thinking
about the Pope. Yeah.
That's usually how it works.
Something pops in your head.
Thinking about juggling.
That's what it's like.
So these cakes are coming out of
the oven in about two seconds.
There we go.
They're looking OK in there.
The bakes in the Technical
were overbaked, so I really want
to get these ones right.
These look really nice.
So I'm making my Earl
Grey buttercreams.
Got my candied oranges on the hob.
Sponges are in the oven.
Come on, come on, come on.
Please bake!
I need to get my curd
under way now.
I want this quite sharp
because it's quite a sweet cake.
So we want this to be...
So here I've got the
French buttercream.
I don't want the lemon thyme leaves
in there, but you want the flavour.
As Georgie's sponges
exit the oven...
That's a bit over.
I'm cutting the tops and bottoms
off anyway, so it should be OK.
..and the last batch of Christiaan's
go in... Crazy, innit?
It might be the last
cakes I'm baking.
Unless they go all wrong.
For Dylan's genoise,
it's the moment of truth.
The small ones don't
look right at all.
They all have clumps of flour
in the bottom.
I knew it going in.
I literally knew it.
I had a feeling and I knew
it would be bad.
And it was.
Bakers, you are halfway through.
Right, let's get these babies out.
These bottom ones are
a little bit lighter.
I might just give the whole
thing two more minutes.
So I'm just cutting the tops off.
This can really soak into the cake.
A strawberry lemonade syrup. Right.
I'm going to start stacking now.
And we're not nervous
and we're not anxious.
So this is the filling.
Mascarpone, Chantilly.
Raspberry and liquorice jam.
I don't like liquorice.
Oh, but you're gonna
need to taste that.
Is it different when
it's all together?
Yeah, definitely.
Definitely.
You know what you're doing.
I mean, you know me.
This is the curd and the confit.
Some people like thin cakes.
Lots of it.
I prefer big wedge of cake.
Big wedge of filling.
Filling and stacking is still
a way off for Dylan.
It's the bottom
where the problem is.
You can see these clumps of flour.
If I can cut them out,
the top should be fine.
I'm gonna have to use those.
But I'm making more of
the small cakes as well.
Just worried about time.
Bakers, you've got one hour left.
I don't want to jinx anything,
but I'm all right
in terms of time schedule, I think.
They're all fully stacked.
So the final hour, I want
to just be the finishing touches,
decoration and getting
that cake on that stand.
So this is why it's such a rush.
This is exciting.
Piping nozzles.
All the baking people
at home are like, "Oh!"
I can get this done.
It's gonna be a real push.
Smiling still?
A little bit.
Yeah, it's a little bit
scary, isn't it? Yeah.
So these are going to be
the flowers on here now.
This is like oil painting.
In terms of design, I'm going
to go quite abstract.
So the top tier is going
to be origami inspired.
I still have a whole cake
I need to crumb coat and layer.
This is stunning.
Who knows what it's gonna
taste like.
Can you believe this is the bake
between winning or losing?
This is your bake.
This is it.
So I'm going to roll up the font.
Stick it on.
This is a stencil.
It's a bit patchy,
which is annoying.
I want things to be perfect.
I'm doing a marble effect on this.
I don't even want to make this look
beautiful, because I want it to look
like plastered walls.
The marbling looks horrible,
so I'm gonna ganache
all over this again.
I'm not gonna get everything
I want done.
Probably not going to be able
to do the sugar glowing.
I would like to still do the moss.
How's it going?
Are you enjoying it?
Yeah, that's a big word, isn't it?
Enjoying?
Enjoying.
What am I doing?
What did I come over here for?
Bakers, you've got
half an hour left.
You're doing so well.
Keep going.
That's good.
So I need to stack the cakes
onto the hanging pole.
All right, big push.
Oh, God!
What's wrong?
I don't want to do it.
If that drops, the cake is gone.
So scary.
OK.
Yeah? Yeah.
OK, I'm gonna start building
the cake.
How's it hanging?
Is it gonna hang?
I hope it hangs.
Is that the hard part of this?
It's not necessarily the hardest
part, but you need to allow yourself
enough time for it.
Bakers, you have 15 minutes left.
All right.
I'm gonna try and do the cupcakes.
Mhm!
Let's just get it on.
I don't want to be left
at the end without it.
My hand is so wobbly now.
Christiaan's is amazing.
Oh, is the cake touching?
It's gonna have roses on the top
of it now.
Summer party.
So, flowers.
Bakers, you've got
five minutes left.
Ah!
Oh, BLEEP.
I can't do it!
OK. You ready?
And I'll support the button.
OK. Beautiful.
Ah!
Oh!
It's hanging.
Bakers, one minute left.
Do you need help?
You know those moss cupcakes?
Could you break them up?
I'm not happy with the middle
layer, but I'm just happy
that it's hanging.
Wow, it's hot.
Smash it!
Bakers, your time is up!
It's out of my hands now.
Well done.
That's it.
You've done all that you can.
Thank you!
Oh, my God!
We bloody did it!
The winner of this year's
Bake Off will be announced
at a very special garden party.
Here to cheer them on are
their families and some old friends.
It's amazing to be back to see
everyone all decked out,
looking pukka, and the love brings
back some beautiful memories.
I can't believe I'm here.
It's so fun, having food,
laughing on the merry go round.
It's great.
I'm back!
I've only had a week away.
Nice to be enjoying it with
the rest of the bakers
and just having a thoroughly nice
time while somebody else sweats
in the tent.
For me, it has to be Georgie.
She just sums up everything
that is perfect about home baking.
If I was going to put my money
on it, I'd say Dylan, maybe.
Dylan is extraordinary,
but my personal hope is Christiaan.
He's kind of snuck in
as that underdog.
I think Christiaan might take it.
I'm nervous just thinking
about being in their position,
so I can't even imagine
how they feel.
Dylan, would you like to bring
up your hanging cake, please?
We're coming to get you.
Yeah.
Let's go.
Dylan.
Tell us all about your hanging cake.
So mine is inspired
by the houses in Murano.
It's quite abstract, isn't it?
You'd have to explain to everybody
at the party what was going on here.
What it is.
It's not obvious.
You'd never guess by looking at it.
What you've got really beautifully
is that feeling
of crumbling plaster.
Right, shall we taste?
OK.
It's Earl grey genoas
with a mascarpone cream
in between the layers
with some candied orange.
And then an Earl grey buttercream
on the outside.
Mm.
The tea works really well.
Thanks.
I like the candied orange.
It does work really well
with the Earl Grey and the sponge.
You've got quite a concertinaed
sponge here. Yeah.
You know, I think the candied orange
works so well,
but you needed more of it.
When you do get the candied orange,
when you do get the Earl Grey
in the sponge, it's delicious.
But when you look at the levels
on this, where you've got
an inch of mascarpone...
Yeah.
..and the same on there,
and they're barely
a quarter of an inch,
it's not very well balanced.
Was this because it was a rush?
Yeah.
The top one was the last one I did,
so I tried to get it out.
You were in more of a hurry?
Yeah.
But nevertheless, fascinating work.
Thank you, Dylan.
Well done.
Is your tongue blue?
Yes, it is.
Take it away.
Well done, babe.
Cheers, guys.
Well done.
Georgie, are you ready
for your show stopper?
As I'll ever be.
Let's do it.
Oh, my God!
This is scary as hell.
Yeah!
Oh!
There you go.
So, Georgie, tell us about
this magnificent show stopper.
My cake is inspired
by summer gardens.
It's a lemon sponge with champagne
and elderflower mascarpone,
lemon curd
and strawberry confit.
Well, it certainly
says summer, doesn't it?
It's so pretty.
I think you've done an amazing job
with the stencil work.
And the piping with the buttercream
looks great as well.
Beautiful.
Anyway, look at that.
That's an impressive wedge
to come out of that cake.
So you've done an all in one sponge?
Creamed.
They look well baked.
Yeah, they look beautiful.
That is utterly delicious.
Oh, thank you.
It's almost like a trifle.
It is, because it's got
so much lovely filling.
The elderflower
works really nicely in it.
The sponge is baked beautifully,
nice and even.
The filling is lovely.
The mascarpone is soft and
luxurious, and it complements
the sharpness of the lemon.
If I was going to a summer party
and someone gave me that,
I'd be a happy man.
Absolutely delicious.
Thank you.
Well done, Georgie.
Well done, Georgie.
Thank you, guys.
Smashed it.
Oh, thanks, guys.
Christiaan, it's show stopper time.
Look at that little beauty.
Yeah, go slow.
Go slow, go slow.
Thanks.
Christiaan, remind us
about your show stopper.
So my show stopper cake
is poppy seeds, lemon thyme,
lemon and olive oil sponge
with lemon thyme French buttercream,
and a raspberry
and liquorice jam.
Wow!
The design is wonderful.
Love this layer here.
This layer doesn't look quite
as polished as the top bit. No.
Oh, wow,
look at that!
It's a great looking slice.
I've never tasted anything
like that before.
The liquorice with the raspberry.
It's unusual, but that's not
the first time you've done unusual.
I like all the flavours, but I think
they're all a mite too strong.
I never thought I'd say this
because I'm always asking
for punchier flavour,
but it's almost too concentrated.
It's delicious in a tiny bit,
but I don't think you could eat
a whole slice.
And I think it's slightly overbaked.
The idea, though, I love it.
That's very Christiaan.
Well done.
Thank you so much.
Thank you very much.
Well done, my darling.
I'm a bit overwhelmed.
I feel a bit numb.
Of course it would be lovely to win,
but not everything was exactly
as I wanted it in terms of
flavour, in terms of shape.
I think I did everything I could,
and I still honestly don't know
who could win it, because
I had a bad day yesterday.
So, it could be...
It still could be anyone.
Those two are just so talented.
It's crazy.
I think I'm just really humbled
from that challenge.
You know, I tried my best this week,
even if everything goes to plan.
But theirs were amazing.
I think it's between
Christiaan and Giorgio.
I think I'm out of it, to be honest.
Oh, my God!
While the bakers are reunited
with their loved ones...
Hello, baby.
Are you enjoying?
..Paul and Prue have
a huge decision to make.
What a show stopper,
three really incredible cakes.
I can't get over them.
They were amazing.
Lemon poppy seeds, liquorice.
When you look at Christiaan
flavours, very brave.
The wonderful thing about Christiaan
is his ability to put strange things
together and make them
taste fantastic.
But I think he just overdid it
this time.
But I think it's decent enough.
And he did win the technical
and he did really well
in his signature as well.
You are so good!
I thought Dylan's pulled himself up.
I'm so proud of you.
I loved his flavours.
I just thought one of his sponges
was a little bit concertinaed up.
But you know what?
It was still absolutely delicious.
What about our Welsh queen?
I thought she did really well.
I loved the floral design.
It screamed the summer
and it tasted of summer.
You know, you could say,
well, it was very conventional
because it was
strawberries and cream.
But these flavours are classic
because they are the best.
And she just did
what she does best.
I think she did really well.
She's been pretty constant.
So it's something that Prue and I
have got to talk about.
Is it close? Closer than you think.
You could make a case
for each of them.
So you haven't decided just yet?
It's... No. There's a couple of
things I want to talk to.
We'll have fisticuffs.
Oh, it's exciting!
I am nervous because I just don't
know who it's going to be.
Oh!
Oh, it's so lovely
to have you all here.
Can I please ask our incredible
three finalists
to step forward, please?
Dylan!
Christiaan!
Georgie!
It's been an incredible final.
You've all been amazing.
But there can only be one winner.
The winner of the Great British
Bake Off 2024 is...
..Georgie!
Well done! Well done!
That's amazing!
You're the winner of the
Great British Bake off!
This is mad!
I've won it.
I can't believe I've won it.
I cannot believe I've won it.
It just means...
It means, it's just incredible.
I can't believe that I've won
the Great British Bake Off.
Oh, my God!
You and me again.
It just means everything.
Like, I've always been
so self doubtful.
I've got this, I've got that
wrong with me, I can't do it.
And you make excuses.
And for once I just thought,
no, I'm going to go for it
and I'm going to put
my everything into it.
Working all the hours.
You know, I've sacrificed things
with the kids, my family,
and I'm just so proud of myself
because I've just proved to myself
that I can do something.
And now I'm here today, winner!
The winner!
My heart... You didn't expect that?
No, I didn't.
Georgie did what she does best.
Classic British baking.
Beautifully done and won it.
And quite right, too.
That's a very special cake.
Full of flavour, full of life.
The Welsh wonder, Georgie,
smashed it out of the park.
I'm so, so, so proud of Georgie.
So happy for her.
She deserved it.
She is amazing.
She's such a good baker.
Her cake was insane.
It was literally like picture
perfect summer garden cake.
It was so good.
Well done!
I'm really glad she got it.
She's just absolutely wicked.
I am already feeling sad
that I'm not coming back here.
And I'm not going to see everyone.
Come on, come on!
You promised me
you'd roll down the hill.
Remember? Yeah.
The people I've met
are going to be best friends
for life.
It's been the best thing
I've ever done.
Go on, then.
Go on, then!
# Together again
# My tears have stopped falling
# The long and lonely night...#
Hello, guys.
Hello, guys.
# Are now at an end
# The key to my heart
# You hold in your hand
# And nothing else matters
# We're together again
# And nothing else matters
# We're together again
# Together again. #
Are you a Star baker in the making?
If you'd like to apply for the next
series of Bake Off, visit...
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15x10 - The Final
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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.