1
00:00:02,747 --> 00:00:03,678
I n the beginning...

2
00:00:04,869 --> 00:00:05,780
Ready, steady...

3
00:00:07,565 --> 00:00:09,371
Bake!

4
00:00:09,371 --> 00:00:10,887
...there were 12.

5
00:00:10,887 --> 00:00:12,708
* Don't worry...

6
00:00:12,708 --> 00:00:14,381
Oh!

7
00:00:14,381 --> 00:00:15,330
* About a thi ng ...

8
00:00:18,842 --> 00:00:19,777
Now...

9
00:00:26,701 --> 00:00:28,525
there are three.
##

10
00:00:28,525 --> 00:00:29,424
Oh, my God.

11
00:00:30,601 --> 00:00:33,126
Oh, this a nightmare.
This is an absolute nightmare.

12
00:00:33,126 --> 00:00:34,205
You all right Lau ra?

13
00:00:34,205 --> 00:00:36,059
Jeepers creepers.

14
00:00:36,059 --> 00:00:37,306
SH E BREATH ES H EAV1 LY

15
00:00:37,306 --> 00:00:38,338
Come here, Laura.

16
00:01:05,795 --> 00:01:07,376
Well, good luck, everybody.

17
00:01:07,376 --> 00:01:08,545
Good luck. Good luck.

18
00:01:11,314 --> 00:01:13,640
I definitely feel like I .m going
int0 the final as the underdog,

19
00:01:13,640 --> 00:01:14,992
to be honest with you.

20
00:01:14,992 --> 00:01:18,011
Confidence has definitely been
one of my big struggles.

21
00:01:18,011 --> 00:01:20,567
Laura.s Bake Off began with chaos...

22
00:01:20,567 --> 00:01:22,370
Come on, Freddie,
please stay together.

23
00:01:22,370 --> 00:01:24,436
...and was 0ften disastrous.

24
00:01:24,436 --> 00:01:26,422
Didn't press the ice setting.

25
00:01:26,422 --> 00:01:28,353
But more than any other baker...

26
00:01:28,353 --> 00:01:30,605
I don't know why you.re s0 upset.
I think that l00ks pretty neat.

27
00:01:30,605 --> 00:01:32,372
...she.s proved she.s a survivor...

28
00:01:32,372 --> 00:01:34,036
Oh, go on, say you like it.

29
00:01:34,036 --> 00:01:35,493
Actually, I love it, yeah.

30
00:01:35,493 --> 00:01:36,727
Yes!

31
00:01:36,727 --> 00:01:37,838
...and a star.

32
00:01:37,838 --> 00:01:39,034
Laura.

33
00:01:39,034 --> 00:01:42,294
Getting Star Baker never really
meant anything to me until I got it,

34
00:01:42,294 --> 00:01:45,477
and then I was like,
"Wow, this is incredible!"

35
00:01:45,477 --> 00:01:47,174
I never thought I 'd make it
to the final.

36
00:01:47,174 --> 00:01:49,929
Some weeks I thought I was goi ng,
like, week three.

37
00:01:49,929 --> 00:01:52,274
NOEL: From week one,
Dave has been listening...

38
00:01:52,274 --> 00:01:54,537
You let yourself down a little bit
on the texture and flavour.

39
00:01:54,537 --> 00:01:55,346
Yeah, OK.

40
00:01:55,346 --> 00:01:56,739
...and learning.

41
00:01:56,739 --> 00:01:59,448
It's seen him become
one of the most improved bakers

42
00:01:59,448 --> 00:02:01,000
in the competition.s history.

43
00:02:01,000 --> 00:02:02,577
That is remarkable.

44
00:02:02,577 --> 00:02:03,962
I think you.ve done an amazing job.

45
00:02:03,962 --> 00:02:06,306
Thank you.
Yeah, the nerves are more today.

46
00:02:06,306 --> 00:02:09,694
The fi nal, basically,
is nothi ng less than perfection.

47
00:02:09,694 --> 00:02:11,446
I always wanted to get here.

48
00:02:11,446 --> 00:02:13,074
I think 1've always wanted
to get here

49
00:02:13,074 --> 00:02:15,342
since I was like '2 or '3
or something!

50
00:02:15,342 --> 00:02:17,017
He.s the baby-faced assassin!

51
00:02:17,017 --> 00:02:19,149
From the <i>off,</i> Peter impressed...

52
00:02:19,149 --> 00:02:21,128
That's a g reat Battenberg.
Thank you s0 much.

53
00:02:21,128 --> 00:02:24,744
...consistently marrying ambitious
bakes with flawless flavours.

54
00:02:24,744 --> 00:02:27,863
For such a you ng head, you seem to
0perate at qu ite a d ifferent level.

55
00:02:27,863 --> 00:02:31,001
Bake Off.s youngest ever finalist
secured his second Star Baker

56
00:02:31,001 --> 00:02:32,310
last week.

57
00:02:32,310 --> 00:02:33,636
Peter.

58
00:02:33,636 --> 00:02:35,384
Youngest finalist is awesome,

59
00:02:35,384 --> 00:02:37,126
but let's, er, let's take it
a step further, eh?

60
00:02:37,126 --> 00:02:38,044
We.ll give it a shot.

61
00:02:41,016 --> 00:02:43,666
Hello, bakers.
You made it! You're in the final,

62
00:02:43,666 --> 00:02:46,422
and it.s your last ever
Signature Challenge.

63
00:02:46,422 --> 00:02:48,361
The judges would like you to bake

64
00:02:48,361 --> 00:02:51,851
eight beautifully-decorated
custard slices.

65
00:02:51,851 --> 00:02:53,634
Noel, are you a fan of custard?

66
00:02:53,634 --> 00:02:55,194
I love custard.

67
00:02:55,194 --> 00:02:57,798
I was very upset when I heard
that General Custard died

68
00:02:57,798 --> 00:02:59,454
at the Battle of Little Creamhorn.

69
00:03:09,016 --> 00:03:10,180
I think you should just leave.

70
00:03:15,608 --> 00:03:17,309
You have two and a half hours.

71
00:03:17,309 --> 00:03:19,050
On your marks, get set...

72
00:03:19,050 --> 00:03:20,144
NOEL, FROM A DISTANCE: Bake!

73
00:03:22,821 --> 00:03:25,428
Normally, you do the signatu re,
and, like it, could be you r last one

74
00:03:25,428 --> 00:03:26,587
but you don.t know,

75
00:03:26,587 --> 00:03:28,772
and this ti me, it is the last one.

76
00:03:28,772 --> 00:03:30,201
A custard slice.

77
00:03:30,201 --> 00:03:31,968
Well, that sounds very homely,
doesn't it,

78
00:03:31,968 --> 00:03:35,018
but actually a custard slice is a
really difficult thing to get right.

79
00:03:35,018 --> 00:03:38,700
We want a laminated pastry, which
means it has to have those layers.

80
00:03:38,700 --> 00:03:40,190
It's all about the butter.

81
00:03:40,190 --> 00:03:45,278
When we cut into the custard slices,
you want a crispy, flaky pastry,

82
00:03:45,278 --> 00:03:48,666
followed by a silky smooth
set custard.

83
00:03:48,666 --> 00:03:50,514
Hot, hot, hot, hot, hot!

84
00:03:50,514 --> 00:03:53,029
The use of the fridges today
will be critical

85
00:03:53,029 --> 00:03:54,817
to get their custard slices
finished.

86
00:03:56,216 --> 00:03:57,561
Hi, Laura. Morning.

87
00:03:57,561 --> 00:03:58,676
Hello, Laura. H i.

88
00:03:58,676 --> 00:04:00,611
Right, tell us all about
your custard slices.

89
00:04:00,611 --> 00:04:03,537
I am going to try
and do refi nement today.

90
00:04:03,537 --> 00:04:05,919
I'm doi ng a yuzu custard slice.

91
00:04:05,919 --> 00:04:07,942
I'm goi ng to actually tu rn it
on its side.

92
00:04:07,942 --> 00:04:09,964
I love a custard slice,
but you know when you cut I nt0 it,

93
00:04:09,964 --> 00:04:11,699
and then it goes li ke that?
Squish. It squishes,

94
00:04:11,699 --> 00:04:14,104
s0, with that, you can ki nd of
cut I nt0 it a bit easier.

95
00:04:14,104 --> 00:04:16,998
So the resistance is in the custard,
isn't it, to hold it all up?

96
00:04:16,998 --> 00:04:18,225
That's the plan.

97
00:04:18,225 --> 00:04:20,575
NOEL: I ntricately piped
Chantilly cream

98
00:04:20,575 --> 00:04:24,015
will top Laura.s vertical
yuzu custard slice.

99
00:04:24,015 --> 00:04:25,482
So the pastry itself... Yeah.

100
00:04:25,482 --> 00:04:27,788
...tell us a little bit about that.
So I'm just doi ng a roug h puff...

101
00:04:27,788 --> 00:04:29,069
OK...because of time.

102
00:04:29,069 --> 00:04:30,630
PRUE: Have you got
the butter frozen?

103
00:04:30,630 --> 00:04:33,500
Yeah. Pastry and heat do not mix
very well, at all,

104
00:04:33,500 --> 00:04:35,710
s0 I .m qu ite nervous, to be honest.

105
00:04:37,388 --> 00:04:40,676
NOEL: For speed, all the finalists
are making rough puff...

106
00:04:40,676 --> 00:04:42,537
One of my favourite pastries.

107
00:04:42,537 --> 00:04:44,795
I'm worki ng it very quickly,
and doing folds,

108
00:04:44,795 --> 00:04:46,237
s0 this will g ive you the layers.

109
00:04:46,237 --> 00:04:48,950
So now I .m going to pop this
in the freezer to chill down.

110
00:04:48,950 --> 00:04:51,488
...as well as perfectly-laminated
pastry,

111
00:04:51,488 --> 00:04:55,087
the judges are expecting
a silky sm00th set filling.

112
00:04:55,087 --> 00:04:57,004
Cornflou r thickens, yeah,

113
00:04:57,004 --> 00:04:59,621
and the gelatine just helps it,
s0 you can cut it nicely,

114
00:04:59,621 --> 00:05:02,794
but you don.t want too much I n it,
cos you don't want it to be rubbery.

115
00:05:02,794 --> 00:05:04,250
Ten leaves of gelatine.

116
00:05:04,250 --> 00:05:07,462
I just can.t afford
to have it not set today.

117
00:05:07,462 --> 00:05:09,773
Morning, David. Good morning.
Hello, there.

118
00:05:09,773 --> 00:05:11,145
Tell us all about
you r custard slices.

119
00:05:11,145 --> 00:05:15,011
So, today, I .m going to do
a caramel latte custard slice.

120
00:05:15,011 --> 00:05:16,308
It's coffee set custard,

121
00:05:16,308 --> 00:05:19,474
and then there's going to be, like,
a small amount of caramel on top.

122
00:05:19,474 --> 00:05:21,246
Caramel again?

123
00:05:21,246 --> 00:05:23,968
MATT: Dave will als0 add
caramelised hazelnut spikes

124
00:05:23,968 --> 00:05:26,410
to a coffee custard slice that
he hopes will set him on his way

125
00:05:26,410 --> 00:05:28,796
to the Bake Off crown.

126
00:05:28,796 --> 00:05:31,586
I can kind of see you as the winner
of Bake <i>0ff.</i> Can you?

127
00:05:31,586 --> 00:05:33,379
Yeah, in a small crown,

128
00:05:33,379 --> 00:05:36,228
big velvet cape on,
shouting at lesser bakers.

129
00:05:36,228 --> 00:05:38,462
♪Bring me my velvet baking cake!♪

130
00:05:38,462 --> 00:05:39,778
"Spatula! "

131
00:05:39,778 --> 00:05:41,252
♪Spatula!♪

132
00:05:41,252 --> 00:05:42,859
I .m so excited for you.

133
00:05:42,859 --> 00:05:45,216
When you come out of here,
you've got a bambin0 on the way.

134
00:05:45,216 --> 00:05:47,967
I have,
I've got a little baby on the way.

135
00:05:47,967 --> 00:05:50,605
Congratulations, Dave,
on making it through to the final.

136
00:05:50,605 --> 00:05:52,362
We are so proud of you.

137
00:05:52,362 --> 00:05:55,221
We know how much hard work
you've put int0 this.

138
00:05:55,221 --> 00:05:56,874
We all miss you s0 much,

139
00:05:56,874 --> 00:05:58,490
all three of us...

140
00:05:58,490 --> 00:05:59,681
Ah...

141
00:05:59,681 --> 00:06:01,158
...and we can't wait
to see you again.

142
00:06:01,158 --> 00:06:04,120
It's been so long but so worth it.

143
00:06:04,120 --> 00:06:06,732
MATT: None of the bakers' family
and friends will be able to

144
00:06:06,732 --> 00:06:08,366
join them at this year.s final,

145
00:06:08,366 --> 00:06:10,663
but they've all sent
messages from home.

146
00:06:10,663 --> 00:06:13,007
Love you loads! Good luck!

147
00:06:13,007 --> 00:06:17,007
Ou r boy's being born int0 my life
at its turni ng point.

148
00:06:17,007 --> 00:06:20,252
I want to wi n this
for 0u r new family.

149
00:06:20,252 --> 00:06:21,700
A lot rides on today.

150
00:06:21,700 --> 00:06:23,624
I'm *ust hoping the coffee
won't be 0verpowering,

151
00:06:23,624 --> 00:06:25,251
cos there won't be
t00 much coffee in there.

152
00:06:25,251 --> 00:06:27,045
I thi nk there'll be *ust, like,
the right amou nt.

153
00:06:27,045 --> 00:06:31,481
I .ve got 75 mils of whisk y
going int0 my creme pat.

154
00:06:31,481 --> 00:06:33,744
NOEL: Flavour comes at a price.

155
00:06:33,744 --> 00:06:35,409
This is not you r average custard.

156
00:06:35,409 --> 00:06:36,878
The more liquid is added,

157
00:06:36,878 --> 00:06:39,509
the less chance
the custard has to set...

158
00:06:39,509 --> 00:06:42,558
I'm doi ng 30O mil of yuzu ju ice
t010O mil of lime juice.

159
00:06:44,453 --> 00:06:46,896
...and Peter is making his life
twice as hard.

160
00:06:46,896 --> 00:06:48,330
I .m doing two different custards.

161
00:06:48,330 --> 00:06:51,199
I .ve got a raspberry creme pat,
a whisk y creme pat,

162
00:06:51,199 --> 00:06:52,975
s0 you.ll have the two-tone
col0ur in there.

163
00:06:52,975 --> 00:06:56,598
Speyside whisk y and a caramelised
porridge 0at topping

164
00:06:56,598 --> 00:07:00,421
will complete Peter's reinvention
of the Scottish dessert, Cranachan.

165
00:07:00,421 --> 00:07:02,141
How do you feel about
being in the fi nal?

166
00:07:02,141 --> 00:07:03,564
I don't think it.s quite
sunk in yet.

167
00:07:03,564 --> 00:07:05,150
Erm, I think I .m going to leave here

168
00:07:05,150 --> 00:07:06,987
and then realise
I was in the Bake 0ff final

169
00:07:06,987 --> 00:07:10,034
and realise how awesome that is.

170
00:07:10,034 --> 00:07:11,344
PETER.S MUM: Hi, Peter!

171
00:07:11,344 --> 00:07:14,788
Many congratulations on making it
through to the Bake 0ff Final.

172
00:07:14,788 --> 00:07:18,345
It's amazing to see how far you've
come, from those rainy aftern00ns,

173
00:07:18,345 --> 00:07:21,997
when you were about four years 0ld,
making cupcakes with your brother.

174
00:07:21,997 --> 00:07:26,283
I must say, I couldn't have
lost my 0ven to a better person.

175
00:07:26,283 --> 00:07:27,196
MATT: For Peter,

176
00:07:27,196 --> 00:07:30,505
this has been so much more
than just a baking competition.

177
00:07:30,505 --> 00:07:33,625
This has shaped me, and one of
the huge thi ngs is dealt ng with

178
00:07:33,625 --> 00:07:35,993
the biggest time away from home
that I've ever had.

179
00:07:35,993 --> 00:07:38,339
Bei ng at uni, loads of people
have travelled the world,

180
00:07:38,339 --> 00:07:40,677
done amazi ng things,
and I feel sometimes that I've,

181
00:07:40,677 --> 00:07:43,045
I've maybe not experienced as much,

182
00:07:43,045 --> 00:07:46,040
and this, this is somethi ng that,
you know, what,

183
00:07:46,040 --> 00:07:48,408
there.s 10O people locked I n here.

184
00:07:48,408 --> 00:07:51,617
We're the 0nly 10O people
that have experienced this.

185
00:07:51,617 --> 00:07:54,701
You're going to go from here
back to uni?

186
00:07:54,701 --> 00:07:57,932
Yeah. Are you prepared
for every student to point at you?

187
00:07:57,932 --> 00:07:59,934
Yeah, that, that would be wei rd,
if everyone d id that!

188
00:07:59,934 --> 00:08:01,904
People will just come up to you
and they'll just film you

189
00:08:01,904 --> 00:08:02,959
on their mobile phone.

190
00:08:02,959 --> 00:08:04,537
Are you ready for it?

191
00:08:04,537 --> 00:08:06,792
That wouldn't... Are you ready
for it? ..that would n't be...

192
00:08:06,792 --> 00:08:08,051
And you.ll just be out somewhere,

193
00:08:08,051 --> 00:08:09,743
you'll be at a restaurant,
and you'll l00k up,

194
00:08:09,743 --> 00:08:11,208
and people will just be filming you,

195
00:08:11,208 --> 00:08:12,723
and you're a star
of the Bake 0ff now.

196
00:08:12,723 --> 00:08:13,821
That doesn't sou nd fun.

197
00:08:15,043 --> 00:08:17,005
Have a good bake. Thank you.

198
00:08:17,005 --> 00:08:18,808
Take it off heat.

199
00:08:18,808 --> 00:08:20,277
I .ll whisk in the butter.

200
00:08:20,277 --> 00:08:21,602
NOEL: By adding butter,

201
00:08:21,602 --> 00:08:25,322
Dave and Peter hope to increase
their chances of a set custard.

202
00:08:25,322 --> 00:08:27,024
It just means it.s goi ng to be
a lot thicker,

203
00:08:27,024 --> 00:08:28,848
and should hold its shape
I n the pastry.

204
00:08:28,848 --> 00:08:31,975
It needs to be to the point
where you can slice through it.

205
00:08:31,975 --> 00:08:34,020
That should do it.

206
00:08:34,020 --> 00:08:35,631
Looks good, looks good.

207
00:08:35,631 --> 00:08:37,484
MATT: While their custards chill,

208
00:08:37,484 --> 00:08:41,790
the finalists need to use every
minute to prepare their pastry.

209
00:08:41,790 --> 00:08:43,595
It.s really very cold.

210
00:08:45,772 --> 00:08:48,273
There.s definitely layers of butter
in there, s0 that'll be fine.

211
00:08:48,273 --> 00:08:50,688
I'm tryi ng to get this rolled
as qu ickly as possible,

212
00:08:50,688 --> 00:08:52,290
and then get it
straig ht in the 0ven.

213
00:08:52,290 --> 00:08:55,267
I .m just giving the rough puff
a snow of icing sugar.

214
00:08:55,267 --> 00:08:57,770
I .m going to weigh it down
between tw0 baking sheets.

215
00:08:57,770 --> 00:09:00,932
It's going to give it a really nice
flat, caramelised crust.

216
00:09:00,932 --> 00:09:01,864
Rig ht, let.s go.

217
00:09:04,028 --> 00:09:07,972
So that.s in the 0ven at '90 degrees
for about 25 minutes or s0,

218
00:09:07,972 --> 00:09:10,854
until it.s really lovely
and golden brown.

219
00:09:10,854 --> 00:09:12,558
Someone.s in the final!

220
00:09:12,558 --> 00:09:14,786
That's pretty cool.
If you can just nail it...

221
00:09:14,786 --> 00:09:16,236
Yeah...for three bakes.

222
00:09:16,236 --> 00:09:17,372
Yeah.

223
00:09:17,372 --> 00:09:19,720
Winner.
It'll change your life, probably.

224
00:09:19,720 --> 00:09:22,291
I know.
I quite li ke my life, though.

225
00:09:22,291 --> 00:09:25,042
Hi, babe. I can't believe
you've been gone six weeks now,

226
00:09:25,042 --> 00:09:26,457
which is actually just as well,

227
00:09:26,457 --> 00:09:28,354
as I .ve 0nly just finished
deep cleaning the kitchen

228
00:09:28,354 --> 00:09:29,515
from the state you left it in.

229
00:09:29,515 --> 00:09:32,068
I .m missing you s0 much.
I really hope that you can now see

230
00:09:32,068 --> 00:09:35,904
and believe that you do deserve
to be there in the final,

231
00:09:35,904 --> 00:09:38,295
and the whole family.s behind you,
all the way.

232
00:09:38,295 --> 00:09:41,920
NOEL: The other man in Laura.s life
is doting dad, Mark.

233
00:09:41,920 --> 00:09:44,549
How clever are you?

234
00:09:44,549 --> 00:09:48,237
I n the final of
The Great British Bake 0ff.

235
00:09:48,237 --> 00:09:50,119
How have you pulled it off?

236
00:09:50,119 --> 00:09:51,425
I .ll tell you how.

237
00:09:51,425 --> 00:09:56,298
You put your very big heart
and soul int0 all you do.

238
00:09:56,298 --> 00:09:58,530
Believe in yourself,
because we all do.

239
00:09:58,530 --> 00:09:59,539
Come on, Laura!

240
00:09:59,539 --> 00:10:01,634
You can do this!

241
00:10:01,634 --> 00:10:04,069
Defi nitely, like, there is a big
part of me that is doing it for them

242
00:10:04,069 --> 00:10:06,999
because they.re so proud,
and they want me to do s0 well,

243
00:10:06,999 --> 00:10:11,034
that, erm, you sort of, yeah, you
don't want to let them down, really.

244
00:10:11,034 --> 00:10:13,196
Shall we ask Mr Spoon
if he thinks you're going to win?

245
00:10:15,545 --> 00:10:17,801
Mr Spoon doesn.t know the answer.

246
00:10:17,801 --> 00:10:19,528
He does. He.s been to every final.

247
00:10:19,528 --> 00:10:22,173
Oh, really? Do you think that
Laura's done enough to win?

248
00:10:26,782 --> 00:10:28,208
He said yes!

249
00:10:28,208 --> 00:10:29,968
I bet he said to all
the contestants. Kiss Mr Sp00n,

250
00:10:29,968 --> 00:10:31,208
kiss Mr Spoon, come on.

251
00:10:31,208 --> 00:10:32,675
Kiss Mr Spoon.

252
00:10:32,675 --> 00:10:33,568
Yes!

253
00:10:36,009 --> 00:10:36,972
I .m 47.

254
00:10:38,944 --> 00:10:40,983
Oi, time call.

255
00:10:40,983 --> 00:10:43,281
MUFFLED: Bakers,
you are halfway through,

256
00:10:43,281 --> 00:10:44,599
halfway through.

257
00:10:44,599 --> 00:10:45,589
As you were.

258
00:10:48,269 --> 00:10:51,724
Paul and Prue will be expecting
perfectly-baked, laminated pastry...

259
00:10:53,727 --> 00:10:56,186
S01 don.t know whether it is flaky.

260
00:10:56,186 --> 00:10:59,482
Only time will tell,
when I come round to cutting it up.

261
00:10:59,482 --> 00:11:01,764
Colou r's looki ng good.
They l00k nice and crisp. H mm.

262
00:11:01,764 --> 00:11:04,426
Oh, some of the butter.s seeped out,

263
00:11:04,426 --> 00:11:05,814
and it.s very thick, isn.t it?

264
00:11:07,389 --> 00:11:09,938
...and to transform their humble
custard slices

265
00:11:09,938 --> 00:11:12,534
into decadent,
final-worthy delights...

266
00:11:12,534 --> 00:11:14,212
There's two caramels
on the go at the moment.

267
00:11:14,212 --> 00:11:16,688
...the bakers will be adding
extra textural...

268
00:11:16,688 --> 00:11:19,129
This is my lemon and coconut gel.

269
00:11:19,129 --> 00:11:20,661
...and decorative elements.

270
00:11:20,661 --> 00:11:22,525
Whoa!

271
00:11:22,525 --> 00:11:24,534
What is that? That's honeycomb.

272
00:11:24,534 --> 00:11:26,254
Whoa! Oh, it.s going back down.

273
00:11:26,254 --> 00:11:27,798
Whoa! What.s happening?!

274
00:11:27,798 --> 00:11:28,920
It's like a horror film!

275
00:11:31,777 --> 00:11:35,336
It does look like
a '60s Star Trek creature.

276
00:11:35,336 --> 00:11:37,174
I could communicate with it,
if you want.

277
00:11:37,174 --> 00:11:38,480
Please do!

278
00:11:38,480 --> 00:11:40,098
Whoa-ah!

279
00:11:40,098 --> 00:11:42,454
It's telling me who the winner is.

280
00:11:42,454 --> 00:11:44,092
Oh, my God ! Oh, go on, go on.

281
00:11:44,092 --> 00:11:45,611
Wh0 is it?

282
00:11:45,611 --> 00:11:48,574
It's Dave. Anyway, it'll be good.
See you later.

283
00:11:48,574 --> 00:11:50,248
30 minutes remaining.

284
00:11:50,248 --> 00:11:52,523
Okey-coke y, yeah.

285
00:11:52,523 --> 00:11:54,216
Just need to cut this down to size.

286
00:11:54,216 --> 00:11:56,159
It.s *ust s0 crumbly.

287
00:11:56,159 --> 00:11:57,598
Yeah, I .m pleased with that.

288
00:11:57,598 --> 00:12:00,768
So these raspberries are goi ng to be
I n a lovely little row.

289
00:12:00,768 --> 00:12:05,214
Just filling up the custard,
making it as even as possible.

290
00:12:05,214 --> 00:12:07,087
Come on, Laura, bit quicker.

291
00:12:07,087 --> 00:12:08,209
We.re in business now.

292
00:12:08,209 --> 00:12:10,014
The raspberry on top.

293
00:12:10,014 --> 00:12:12,649
Just have to jigsaw it
back together now.

294
00:12:12,649 --> 00:12:14,006
And let it set in the freezer.

295
00:12:16,150 --> 00:12:18,593
Little bit worried
about the time, as always.

296
00:12:18,593 --> 00:12:21,084
It wouldn't really be, erm,
my Signature Challenge, would it,

297
00:12:21,084 --> 00:12:23,535
without a bit of a race
to the finish?

298
00:12:23,535 --> 00:12:25,180
Coming out.
It's the moment of truth.

299
00:12:27,637 --> 00:12:29,208
Here we go.

300
00:12:29,208 --> 00:12:31,931
Only now will the bakers find out
if their custard has set.

301
00:12:34,064 --> 00:12:35,698
Looks nice.

302
00:12:35,698 --> 00:12:38,927
The custard has come out clean
and set, which I'm pleased about.

303
00:12:38,927 --> 00:12:40,058
That was the only worry.

304
00:12:47,166 --> 00:12:49,585
It.s not set. It.s not set.

305
00:12:49,585 --> 00:12:51,094
Oh, this is a nightmare.

306
00:12:51,094 --> 00:12:52,700
This is an absolute nig htmare.

307
00:12:52,700 --> 00:12:54,576
But what, what can I do?

308
00:12:54,576 --> 00:12:56,923
Bakers, you have five minutes left.

309
00:12:58,504 --> 00:12:59,781
Oh...

310
00:12:59,781 --> 00:13:00,692
...careful.

311
00:13:03,480 --> 00:13:05,339
Oh, dear.

312
00:13:05,339 --> 00:13:06,504
WH ISPERED: Oh, no.

313
00:13:07,875 --> 00:13:08,866
LAURA SIGHS

314
00:13:10,664 --> 00:13:13,286
Just some piped lines, just make it
a little bit more pretty.

315
00:13:13,286 --> 00:13:15,497
The *udges are defi nitely
expecting precision.

316
00:13:17,392 --> 00:13:19,989
Oh, this is not going well, is it?

317
00:13:19,989 --> 00:13:22,430
Yeah, I'm happy with that.
That l00ks g00d.

318
00:13:22,430 --> 00:13:24,783
Bakers, you have one minute
remaining, one minute.

319
00:13:26,568 --> 00:13:28,432
Oh, dear.

320
00:13:28,432 --> 00:13:29,900
I need more time.

321
00:13:29,900 --> 00:13:31,272
It.s, it.s too warm.

322
00:13:31,272 --> 00:13:33,932
I'm actually just goi ng to
leave them 0ff.

323
00:13:33,932 --> 00:13:35,188
They look good as they are.

324
00:13:35,188 --> 00:13:36,942
Neaten up the custard,
as much as I can.

325
00:13:38,352 --> 00:13:39,826
Decorating bei ng a loose word.

326
00:13:41,190 --> 00:13:42,116
Oh, I'm so sorry.

327
00:13:43,996 --> 00:13:45,495
Bakers, your time is up.

328
00:13:48,296 --> 00:13:49,329
WH ISPERED: Oh, no.

329
00:13:50,567 --> 00:13:52,266
You all right, Laura?

330
00:13:52,266 --> 00:13:55,241
SH E BREATH ES H EAV1 LY

331
00:13:55,241 --> 00:13:56,645
OK?

332
00:13:56,645 --> 00:13:57,716
LAURA EXHALES FORCEFULLY

333
00:13:57,721 --> 00:13:57,731
Whoa...

334
00:13:57,731 --> 00:13:58,811
sponsors The Great British Bake Off.

335
00:14:18,086 --> 00:14:19,954
WH ISPERS: Thank you.

336
00:14:19,954 --> 00:14:23,534
My God, the execution. I mean, it
just l00ks li ke it's been d ropped.

337
00:14:23,534 --> 00:14:25,934
And I just feel so embarrassed.

338
00:14:25,934 --> 00:14:28,177
Come on. You've come back
from worse.

339
00:14:28,177 --> 00:14:30,948
H u h? You've come back from worse.

340
00:14:30,948 --> 00:14:34,793
MATT: 1t.s judgement time for the
final Signature Bakes.

341
00:14:34,793 --> 00:14:36,508
Hello, Peter. Hello.

342
00:14:41,920 --> 00:14:43,523
They look incredibly good.

343
00:14:43,523 --> 00:14:45,110
Let's hope they taste good.

344
00:14:45,110 --> 00:14:46,513
I do like the look of them.

345
00:14:46,513 --> 00:14:49,039
They're all very professional,
actually, and I love the way

346
00:14:49,039 --> 00:14:51,490
you've got the raspberries
standing in the halves as well.

347
00:14:51,490 --> 00:14:53,461
That.s a lovely flaky pastry,
isn't it? H mm.

348
00:14:53,461 --> 00:14:56,354
You can see all the layers there.
It does l00k very, very g00d.

349
00:15:00,907 --> 00:15:04,054
Hmm, the 0ats are really
delicious on top.

350
00:15:04,054 --> 00:15:06,757
They're crunchy,
they're slightly caramelised.

351
00:15:06,757 --> 00:15:09,087
The custard is good.
It's got a beautiful flavour

352
00:15:09,087 --> 00:15:10,849
with the whisk y
and the raspberry in there.

353
00:15:10,849 --> 00:15:13,191
I think it's probably a little bit
thick. OK.

354
00:15:13,191 --> 00:15:15,811
Only a little. But the saving grace
is actually the raspberry,

355
00:15:15,811 --> 00:15:18,049
cos the raspberries carry more
liquid anyway,

356
00:15:18,049 --> 00:15:19,354
s0 the balance is there.

357
00:15:19,354 --> 00:15:22,154
You've thought it through and
I think you ticked every single box.

358
00:15:22,154 --> 00:15:24,605
It's a really lovely custard slice.
Mm.

359
00:15:24,605 --> 00:15:25,961
Thank you very much.

360
00:15:31,394 --> 00:15:34,064
I intended for the wobbly lines.
Yes, I like the wobbly lines.

361
00:15:34,064 --> 00:15:36,816
It's all about wobbly these days.
Absolutely. Wobble, wobble.

362
00:15:36,816 --> 00:15:38,977
Well, they should hopefully have
a wobble.

363
00:15:42,472 --> 00:15:43,787
Well, that stood up to that.

364
00:15:47,369 --> 00:15:49,230
That is delicious.

365
00:15:49,230 --> 00:15:50,847
The pastry is beautiful and flaky.

366
00:15:50,847 --> 00:15:53,192
You've got a gorgeous coffee
flavour going through.

367
00:15:53,192 --> 00:15:55,544
It's a little bit stodgy,
the custard. OK, yeah.

368
00:15:55,544 --> 00:15:59,529
It's still pretty delicious.
I mean, it's not stodgy-stodgy.

369
00:15:59,529 --> 00:16:02,301
And I love the coffee and it.s a
really strong espress0

370
00:16:02,301 --> 00:16:05,941
sort of flavour. Yeah. Well done.
Cheers, thank you. Thank you.

371
00:16:11,937 --> 00:16:14,855
I'm so embarrassed, to be honest,
to serve you that. I'm s0 sorry.

372
00:16:14,855 --> 00:16:15,917
Oh, it.s s0 sad.

373
00:16:15,917 --> 00:16:17,478
How much gelatine did you have in?

374
00:16:17,478 --> 00:16:19,799
Ten leaves of gelati ne
I n the custard. Ten leaves?

375
00:16:19,799 --> 00:16:22,144
Gosh, it should've set... Yeah.
..like concrete.

376
00:16:22,144 --> 00:16:23,731
Do you know what, part of the
problem...

377
00:16:23,731 --> 00:16:26,015
...it could be the flavours
that you put in there

378
00:16:26,015 --> 00:16:27,382
could.ve broken it down? OK.

379
00:16:27,382 --> 00:16:29,717
Yuzu you've got in there as well,
haven't you? Yeah.

380
00:16:29,717 --> 00:16:32,707
When you put to0 much flavour into a
custard, it can't set.

381
00:16:32,707 --> 00:16:34,557
OK. The flavours actually sound
wonderful.

382
00:16:34,557 --> 00:16:36,574
That.s a bit hard.

383
00:16:36,574 --> 00:16:39,059
I think you.ve lost
a lot of your butter in your pastry,

384
00:16:39,059 --> 00:16:41,826
s0 therefore you.ve lost
a lot of the col0ur as well. Mm.

385
00:16:41,826 --> 00:16:43,352
And s0 it's very, very hard. Mm.

386
00:16:43,352 --> 00:16:45,231
It's like a cracker rather than
rough puff.

387
00:16:47,616 --> 00:16:48,674
Hmm.

388
00:16:50,304 --> 00:16:51,757
The yuzu.s very sharp.

389
00:16:51,757 --> 00:16:53,535
It is very strong
and I love the flavours.

390
00:16:53,535 --> 00:16:55,802
But that puff pastry is not good.

391
00:16:55,802 --> 00:16:57,581
Laura, you've had a bad morning.

392
00:16:59,288 --> 00:17:01,079
But it tastes delicious.

393
00:17:01,079 --> 00:17:03,292
Thank you. And you could have a
great aftern00n.

394
00:17:03,292 --> 00:17:04,551
Thank you. Thank you.

395
00:17:06,445 --> 00:17:08,525
Forget about it. You.ve got two more

396
00:17:08,525 --> 00:17:08,831
Forget about it. You.ve got two more
challenges. Yeah.

397
00:17:08,831 --> 00:17:11,511
Forget, just forget it. Yeah.

398
00:17:11,511 --> 00:17:14,471
Oh, bad morning, I think, prue said,

399
00:17:14,471 --> 00:17:18,339
which, yeah... pretty accurate.
I thi nk that was actually very kind.

400
00:17:20,813 --> 00:17:25,184
MATT: Now the bakers face their last
gingham-wrapped mystery.

401
00:17:25,184 --> 00:17:27,617
It's time for your final Technical
Challenge,

402
00:17:27,617 --> 00:17:31,196
which today has been
set for you by the lovely Prue.

403
00:17:31,196 --> 00:17:34,101
Which one.s Prue?
You know, sexy lady.

404
00:17:34,101 --> 00:17:36,189
Oh, right. And who.s the 0ther lady?

405
00:17:36,189 --> 00:17:37,910
That.s Paul.
I've told you about this.

406
00:17:37,910 --> 00:17:40,393
Oh, yeah. They warned me about him.

407
00:17:40,393 --> 00:17:42,331
So, uh, Prue, any words of advice?

408
00:17:42,331 --> 00:17:45,165
Keep your cool
and keep eve*hing else c00l.

409
00:17:45,165 --> 00:17:46,850
Use your fridges.

410
00:17:46,850 --> 00:17:48,491
OK, <i>0ff</i> you pop.

411
00:17:48,491 --> 00:17:49,862
See you later.

412
00:17:49,862 --> 00:17:52,957
So, bakers, for your final
Technical Challenge,

413
00:17:52,957 --> 00:17:58,859
the judges would like you each to
make eight little walnut whirls.

414
00:17:58,859 --> 00:18:04,143
Your walnut whirls must feature
a walnut sable biscuit base,

415
00:18:04,143 --> 00:18:08,182
coffee ganache filling
surrounded by marshmallow.

416
00:18:08,182 --> 00:18:11,192
And beautifully coated
in tempered choc0late.

417
00:18:11,192 --> 00:18:12,995
You have two hours.

418
00:18:12,995 --> 00:18:14,155
On your marks.

419
00:18:14,155 --> 00:18:15,215
Get set.

420
00:18:15,215 --> 00:18:16,431
Bake. Mm.

421
00:18:19,152 --> 00:18:23,601
Qu ite excited about this,
yeah. I like a walnut whirl.

422
00:18:23,601 --> 00:18:26,076
Hopefully, I'll have the tekkers
requ I red.

423
00:18:26,076 --> 00:18:28,111
And they are delicious.

424
00:18:28,111 --> 00:18:31,397
I think, normally, they don.t tend
to have coffee-infused

425
00:18:31,397 --> 00:18:32,918
ganache in the middle.

426
00:18:32,918 --> 00:18:35,206
I hate coffee.
I hate the smell of it.

427
00:18:35,206 --> 00:18:36,962
I hate eve*hing about it.

428
00:18:36,962 --> 00:18:37,856
SH E CH UCKLES

429
00:18:39,735 --> 00:18:42,010
It's the final Technical Challenge,
Prue,

430
00:18:42,010 --> 00:18:44,379
and you.ve chosen walnut whirls.

431
00:18:44,379 --> 00:18:47,666
It's quite tricky
because it's all very tiny.

432
00:18:47,666 --> 00:18:50,022
I love it cos you can see
that beautiful

433
00:18:50,022 --> 00:18:52,639
biscuit down at the bottom
and then the ganache surrounded with

434
00:18:52,639 --> 00:18:55,817
the marshmallow and then the
choc0late on the top. Mm!

435
00:18:55,817 --> 00:18:59,018
The marshmallow.s just set,
and it melts in the mouth.

436
00:18:59,018 --> 00:19:01,535
You've got the kick of the coffee,
you've got the walnut

437
00:19:01,535 --> 00:19:03,790
and then that soft marshmallow -
it's delicious.

438
00:19:03,790 --> 00:19:05,420
It is delicious. H mm.

439
00:19:05,420 --> 00:19:08,188
Where do you think the biggest
problem's going to be? That ganache.

440
00:19:08,188 --> 00:19:10,837
They have to have it at the right
temperature that it's soft

441
00:19:10,837 --> 00:19:13,437
enough to pipe but firm enough to
stay in a little pyramid,

442
00:19:13,437 --> 00:19:15,806
otherwise it'll just
spread all over the biscuit.

443
00:19:15,806 --> 00:19:17,351
I think the marshmallow.s
a bit tricky.

444
00:19:17,351 --> 00:19:20,204
If it.s to0 sloppy, you'll lose
those characteristic

445
00:19:20,204 --> 00:19:21,935
whirl y whirlies.

446
00:19:21,935 --> 00:19:24,304
And when you get to covering, again,

447
00:19:24,304 --> 00:19:26,665
you want that choc0late to be
just about to set.

448
00:19:26,665 --> 00:19:28,715
You do know what
temperature it is, don't you?

449
00:19:28,715 --> 00:19:31,069
Well, yeah, but I didn.t know it
was going to be 35 degrees

450
00:19:31,069 --> 00:19:33,677
when 1 suggested choc0late.

451
00:19:33,677 --> 00:19:35,644
It.s hot.

452
00:19:35,644 --> 00:19:37,680
Thi nk we.ll *ust try
and keep everything cold.

453
00:19:37,680 --> 00:19:39,724
H E S1GHS
I feel like I'm on fire.

454
00:19:39,724 --> 00:19:41,722
Number one says,
"Toast the walnuts."

455
00:19:41,722 --> 00:19:45,518
Toasted walnuts smell toasty
and walnutty.

456
00:19:45,518 --> 00:19:48,347
So these are going in the base
of the biscuit.

457
00:19:48,347 --> 00:19:50,126
Choppi ng these fai rly small.

458
00:19:50,126 --> 00:19:51,784
It doesn.t g ive us any instruction,

459
00:19:51,784 --> 00:19:54,028
but this is what I .m assu ming
is su pposed to happen

460
00:19:54,028 --> 00:19:56,053
s0 I .m going with this.

461
00:19:56,053 --> 00:19:58,479
I want to blitz them
till they're like ground almonds.

462
00:19:58,479 --> 00:20:01,601
Step two, make the sable doug h
and chill.

463
00:20:01,601 --> 00:20:04,737
Sable.s a type of biscuit
that I've never made before.

464
00:20:04,737 --> 00:20:07,430
Well, it's like a pastry biscuit,
I think.

465
00:20:07,430 --> 00:20:10,550
So that.s the sable dough.

466
00:20:10,550 --> 00:20:13,152
Never heard of what a sable is,
but, yeah.

467
00:20:15,188 --> 00:20:18,260
Right, I think...let's get on with
the choc0late ganache.

468
00:20:18,260 --> 00:20:20,150
Oh, my God, it's so warm.

469
00:20:20,150 --> 00:20:23,785
It's very hot, isn.t it? You've got
to be c00l like The Fonz.

470
00:20:23,785 --> 00:20:26,133
I might put an anorak
on in a minute.

471
00:20:26,133 --> 00:20:28,694
.'Step three - make a coffee-infused
choc0late ganache."

472
00:20:28,694 --> 00:20:30,847
I don't like coffee.

473
00:20:32,178 --> 00:20:35,178
I .ve got some coffee beans in cream
there over a low heat,

474
00:20:35,178 --> 00:20:37,556
s0 that.s going to infuse
the flavour, hopefully.

475
00:20:37,556 --> 00:20:40,222
I genuinely don't know to
roast coffee. Hot water?

476
00:20:40,222 --> 00:20:41,763
Hopefully it.s infused enough.

477
00:20:46,110 --> 00:20:48,120
Ganache should be silky and smooth.

478
00:20:48,120 --> 00:20:49,387
No lu mps or bumps.

479
00:20:55,402 --> 00:20:58,225
Heat them with the cream?

480
00:20:58,225 --> 00:21:01,484
.'Stamp out eight discs of dough
then bake."

481
00:21:01,484 --> 00:21:04,233
And what did you think
when you heard that you were going

482
00:21:04,233 --> 00:21:05,868
to be making walnut whirls?

483
00:21:05,868 --> 00:21:07,755
I got quite excited.

484
00:21:07,755 --> 00:21:09,278
Did you get excited? Yeah!

485
00:21:09,278 --> 00:21:10,770
We can't see you.

486
00:21:10,770 --> 00:21:13,089
The fact that we.ve got to
cut discs out,

487
00:21:13,089 --> 00:21:14,574
I .m going to roll it thin.

488
00:21:14,574 --> 00:21:17,962
Sable likes to be kind of that
thick, but they're really small

489
00:21:17,962 --> 00:21:21,673
s0 they need to be a bit thinner
to be in prop0rtion, I think.

490
00:21:21,673 --> 00:21:23,946
We need to get the biscuits out
really, don't we?

491
00:21:23,946 --> 00:21:25,475
Is it eight that we need?

492
00:21:25,475 --> 00:21:27,452
I don't know how thin
they were meant to be

493
00:21:27,452 --> 00:21:30,944
but that amount of dough, you.d
expect it to be...

494
00:21:30,944 --> 00:21:34,341
I think you.re meant to have a bit
more of a biscuit to it.

495
00:21:34,341 --> 00:21:36,723
To be honest, I .ve probably
rolled it t00 thi n.

496
00:21:36,723 --> 00:21:38,896
Why don.t I re- roll it?
Because we're going for it.

497
00:21:41,075 --> 00:21:44,363
I .ve said ten minutes. It may
be less than that.

498
00:21:44,363 --> 00:21:45,730
I .m bound to mess it up.

499
00:21:45,730 --> 00:21:49,595
"Step five - make marshmallow...

500
00:21:49,595 --> 00:21:52,308
Good time to introduce you
to Mr Sp00n.

501
00:21:52,308 --> 00:21:54,455
Hello, Mr Spoon.
H E LAUGHS

502
00:21:56,209 --> 00:21:57,869
Go on, ask Mr Spoon.

503
00:21:57,869 --> 00:22:00,568
Mr Spoon, do you think Peter's
done enough to win?

504
00:22:00,568 --> 00:22:02,885
WH ISPERS: He said yes.

505
00:22:02,885 --> 00:22:04,629
He als0 said there.s never been

506
00:22:04,629 --> 00:22:06,704
a winner who hasn.t kissed Mr Spoon.

507
00:22:06,704 --> 00:22:08,886
Come on,
just a little peck on the cheek.

508
00:22:10,644 --> 00:22:12,276
TH EY CHUCKLE

509
00:22:12,276 --> 00:22:15,224
That.s in my memory bank
for the rest of my life.

510
00:22:15,224 --> 00:22:18,214
I .ve not actually made
marshmallow before.

511
00:22:22,006 --> 00:22:26,293
I think it's just an Italian
meringue with gelatine in it.

512
00:22:26,293 --> 00:22:28,463
It's similar to Italian meringue.

513
00:22:29,765 --> 00:22:31,552
When I .ve made a marshmallow before,

514
00:22:31,552 --> 00:22:35,980
it's been a Swiss meringue method,
whisking the eggs over a bai n - marie.

515
00:22:35,980 --> 00:22:39,267
Normally, I would just put the sugar
and water and then heat it,

516
00:22:39,267 --> 00:22:42,032
and then the syrup
goes in the egg whites.

517
00:22:42,032 --> 00:22:43,451
Yeah, hot.

518
00:22:43,451 --> 00:22:45,924
Do you want to do the old
switcher00? Uh, yeah.

519
00:22:45,924 --> 00:22:47,429
Yeah? OK, let.s do it.

520
00:22:47,429 --> 00:22:51,283
So, we've been freezing tea towels
and then putting them on.

521
00:22:51,283 --> 00:22:52,619
It's too frozen.

522
00:22:52,619 --> 00:22:54,504
We'll just roll it up, shall we?

523
00:22:54,504 --> 00:22:55,959
Stick it behind there. Ooh.

524
00:22:55,959 --> 00:22:58,730
That.s nice. And then I .ll just do
the rest of the Technical like this.

525
00:22:58,730 --> 00:23:01,373
Yeah, do it like that. Yeah.

526
00:23:01,373 --> 00:23:03,625
With the residual heat
left I n the pan, I've just

527
00:23:03,625 --> 00:23:04,719
melted down the gelatine.

528
00:23:04,719 --> 00:23:07,423
Throwi ng this in with
the marshmallow.

529
00:23:07,423 --> 00:23:08,640
Tastes like marshmallow.

530
00:23:11,403 --> 00:23:13,618
It's not right, is it?
What is that ball?

531
00:23:16,205 --> 00:23:17,358
The hell...?

532
00:23:20,035 --> 00:23:22,305
Laura.s egg whites weren't
whisked enough

533
00:23:22,305 --> 00:23:23,802
when she added her sugar syrup.

534
00:23:23,802 --> 00:23:25,463
Yeah, that's not going to work.

535
00:23:28,373 --> 00:23:30,161
Some lovely looking little cookies.

536
00:23:31,962 --> 00:23:33,609
Another five minutes.

537
00:23:33,609 --> 00:23:36,678
I think you.re meant to have a bit
more of a crisp biscuit.

538
00:23:36,678 --> 00:23:38,249
Well, that.s a first.

539
00:23:39,379 --> 00:23:41,307
Oh, please may I start again?

540
00:23:43,189 --> 00:23:45,440
Bakers, you have one hour left.

541
00:23:47,601 --> 00:23:50,617
"Step six - using the large nozzle,

542
00:23:50,617 --> 00:23:54,104
"pipe a cone of coffee ganache
I n the centre of each biscu it."

543
00:23:54,104 --> 00:23:55,993
Give it a quick whizz.

544
00:23:55,993 --> 00:23:59,065
I thi nk we.re doi ng pretty
well on the whole ti me front.

545
00:23:59,065 --> 00:24:01,565
Whether it.s right or not,
I have n0 idea.

546
00:24:01,565 --> 00:24:02,592
I .m happy with it.

547
00:24:04,177 --> 00:24:06,529
Yeah, I .m happy with that,
definitely.

548
00:24:06,529 --> 00:24:08,666
Just being blinded by 0ther people
what they're doing.

549
00:24:10,382 --> 00:24:13,779
We.ll add the gelatine, cos you need
to whisk it until it gets c00l.

550
00:24:13,779 --> 00:24:15,509
Look at number eight - .'Assemble."

551
00:24:15,509 --> 00:24:17,774
Must have taken her a long ti me
to write that up.

552
00:24:17,774 --> 00:24:19,170
H E LAUGHS

553
00:24:19,170 --> 00:24:21,451
I just need a really steady hand.

554
00:24:21,451 --> 00:24:22,540
That is set.

555
00:24:25,279 --> 00:24:26,702
Oh, they're melti ng.

556
00:24:26,702 --> 00:24:29,683
The meri ngue's starting to
weep a little bit...

557
00:24:29,683 --> 00:24:30,872
...which isn't great.

558
00:24:30,872 --> 00:24:33,492
Could be because I d id n.t take
the temperatu re u p hig h enoug h.

559
00:24:33,492 --> 00:24:35,848
Could als0 be it's pretty
darn hot in here.

560
00:24:35,848 --> 00:24:37,543
We'll chill it down in the freezer.

561
00:24:37,543 --> 00:24:40,653
30 minutes remaining.

562
00:24:40,653 --> 00:24:43,334
.'Number nine - coat the walnut
whirls in tempered choc0late

563
00:24:43,334 --> 00:24:45,410
.'and top with a walnut half."

564
00:24:45,410 --> 00:24:48,565
To highlight the walnut whirl.s
iconic shape...

565
00:24:48,565 --> 00:24:50,894
It's quite stiff.
Got some gappage, haven't we?

566
00:24:50,894 --> 00:24:52,882
...the marshmallow should be covered

567
00:24:52,882 --> 00:24:54,946
in a glossy coat of crisp
choc0late...

568
00:24:54,946 --> 00:24:58,359
Let.s try and temper some
choc0late in 34 degree heat.

569
00:24:58,359 --> 00:25:01,748
...which can 0nly be achieved
with precise heating and c00ling.

570
00:25:05,533 --> 00:25:08,226
I want to get this 45- ish degrees.

571
00:25:08,226 --> 00:25:10,778
And now I'm goi ng to throw in some
cold seed choc0late

572
00:25:10,778 --> 00:25:15,304
and it aims to take this
down at arou nd 29 degrees or s0.

573
00:25:15,304 --> 00:25:18,705
But the current air temperatu re
is 34 deg rees, s0 that's difficult.

574
00:25:21,771 --> 00:25:24,105
So, 1've got an ice bath here

575
00:25:24,105 --> 00:25:25,611
because it's so warm here,

576
00:25:25,611 --> 00:25:27,938
we.re never going to get to 27.

577
00:25:27,938 --> 00:25:29,131
It.s not goi ng down to temperature.

578
00:25:30,556 --> 00:25:32,094
Let's see if we can remedy that.

579
00:25:32,094 --> 00:25:34,549
This is really starting to come
down in temperature now.

580
00:25:34,549 --> 00:25:37,066
This marble slab's been I n the
freezer s0 it's nice and cold.

581
00:25:37,066 --> 00:25:38,629
This is going to reduce the heat.

582
00:25:38,629 --> 00:25:41,208
I .ll just do, like, a quick
seeder method with the choc0late.

583
00:25:41,208 --> 00:25:43,643
We.re just going to whisk it in.
How long have we got left?

584
00:25:43,643 --> 00:25:44,944
Ten minutes remaining.

585
00:25:49,380 --> 00:25:53,009
WH ISPERS: That.s love that is.
That's love.

586
00:25:53,009 --> 00:25:54,894
WH ISPERS:
That's acting. That's acting.

587
00:25:54,894 --> 00:25:56,792
36 degrees in here.

588
00:25:58,367 --> 00:26:00,484
It.s not looking great.

589
00:26:00,484 --> 00:26:02,420
If I'm bei ng honest,
I'm slig htly dissatisfied.

590
00:26:02,420 --> 00:26:04,092
We don't want to rush, do we?

591
00:26:06,486 --> 00:26:11,949
I feel that if I pour it over,
it might not get even coverage.

592
00:26:11,949 --> 00:26:14,278
I think 1'm going to have to dip
it in the choc0late.

593
00:26:24,477 --> 00:26:27,364
I'm disappoi nted I n how neat
they are.

594
00:26:27,364 --> 00:26:28,938
You have one minute left.

595
00:26:33,070 --> 00:26:35,735
I .m really liking the look you're
getting of the spiral.

596
00:26:39,735 --> 00:26:42,764
MATT: Bakers, your time is up.

597
00:26:42,764 --> 00:26:45,070
One, tw0, three, four, five, six,
seven, eight.

598
00:26:45,070 --> 00:26:49,495
NOEL: Please place your walnut
whirls behind your phot0graphs.

599
00:26:49,495 --> 00:26:52,267
It's so hot in here that the
choc0late's just melting, isn't it?

600
00:26:52,267 --> 00:26:54,460
They look I nsane, guys. Well done.

601
00:26:56,480 --> 00:27:00,169
Prue and Paul are expecting eight
walnut whirls with a crisp

602
00:27:00,169 --> 00:27:03,456
walnut sable base,
rich coffee ganache

603
00:27:03,456 --> 00:27:05,858
and a shiny tempered choc0late
coating

604
00:27:05,858 --> 00:27:09,673
on an iconic whirl of light
marshmallow.

605
00:27:09,673 --> 00:27:12,033
Shall we start with this
one, then, Prue? Yeah.

606
00:27:12,033 --> 00:27:14,848
I think it's not quite set. If this
had been a bit chillier... H mm.

607
00:27:14,848 --> 00:27:16,878
This might have been a timing issue.
Yeah.

608
00:27:16,878 --> 00:27:19,172
But it just hasn't had
time for the choc0late to set.

609
00:27:19,172 --> 00:27:20,237
It hasn't set. Yeah.

610
00:27:22,933 --> 00:27:24,573
The biscuit is delicious.

611
00:27:24,573 --> 00:27:26,840
I think it could.ve had a second
longer in the 0ven.

612
00:27:26,840 --> 00:27:28,588
The ganache is quite soft, isn't it?

613
00:27:28,588 --> 00:27:30,131
The marshmallow.s very soft.

614
00:27:30,131 --> 00:27:32,583
The choc0late's very soft.
Yeah, I think it's a timing issue,

615
00:27:32,583 --> 00:27:34,986
to get eve*hing just right. Yeah.

616
00:27:34,986 --> 00:27:37,292
This one, the chocolate.s
0bviously set,

617
00:27:37,292 --> 00:27:40,210
but it looks as if the marshmallow
was a little soft.

618
00:27:40,210 --> 00:27:41,947
You do want those swirls, really.

619
00:27:41,947 --> 00:27:44,208
Maybe the biscuit could've done
with a little bit longer.

620
00:27:44,208 --> 00:27:45,533
I think so.

621
00:27:45,533 --> 00:27:46,841
But the ganache is good.

622
00:27:46,841 --> 00:27:48,210
Ganache is perfect.

623
00:27:48,210 --> 00:27:50,532
The coffee comes through
really nicely,

624
00:27:50,532 --> 00:27:52,166
and there's not too much
marshmallow.

625
00:27:53,498 --> 00:27:56,207
OK, I do love the look of these.
The swirls l00k lovely.

626
00:27:56,207 --> 00:27:57,614
They are neat.

627
00:27:57,614 --> 00:28:00,202
They probably would set...
They would've set...

628
00:28:00,202 --> 00:28:02,475
...if they'd...
..if they had a little bit longer.

629
00:28:02,475 --> 00:28:03,822
Listen. Lovely crack.

630
00:28:03,822 --> 00:28:05,531
That's the right col0ur biscuit.

631
00:28:05,531 --> 00:28:08,623
It's good to have a decent lump
of biscuit to compensate for all

632
00:28:08,623 --> 00:28:10,065
that sweet stuff. H mm.

633
00:28:11,730 --> 00:28:14,872
Mm. 1t.s got a nice crumble to
that biscuit.

634
00:28:14,872 --> 00:28:16,678
The ganache is all right, actually.

635
00:28:16,678 --> 00:28:19,653
It could.ve done with being a little
bit darker, but the flavour's g00d.

636
00:28:19,653 --> 00:28:22,210
Hmm. They do look...
That is beautiful...neat as a pin.

637
00:28:24,058 --> 00:28:25,249
I agree.

638
00:28:25,249 --> 00:28:28,646
Prue and Paul must now decide
whose walnut whirls are winners.

639
00:28:28,646 --> 00:28:30,529
Right, in third place...

640
00:28:32,813 --> 00:28:34,685
...we have this one.

641
00:28:34,685 --> 00:28:37,776
Laura, it just wasn.t quite ready,
was it?

642
00:28:37,776 --> 00:28:39,047
I n second spot...

643
00:28:40,644 --> 00:28:41,981
...is this one.

644
00:28:41,981 --> 00:28:44,021
Peter, you.ve managed to set it

645
00:28:44,021 --> 00:28:46,332
but you didn.t get that
definition in the swirl.

646
00:28:46,332 --> 00:28:48,896
Which means, Dave,
you are the winner.

647
00:28:48,896 --> 00:28:51,502
Not least because the biscuits
were a little thicker,

648
00:28:51,502 --> 00:28:54,427
s0 that, with every mouthful, you
could get a g00d bit of biscuit,

649
00:28:54,427 --> 00:28:56,712
and they were absolutely delicious.

650
00:28:56,712 --> 00:28:57,802
TH EY APPLAUD

651
00:28:59,003 --> 00:29:00,514
I just can.t believe it.

652
00:29:00,514 --> 00:29:03,278
My last Technical and I .ve proved
to myself,

653
00:29:03,278 --> 00:29:05,560
and Prue and Paul, that I can do
Technicals.

654
00:29:05,560 --> 00:29:07,430
I wasn't expecti ng to come second.

655
00:29:07,430 --> 00:29:10,903
I thought that I was at the bottom
of the pile there.

656
00:29:10,903 --> 00:29:13,751
When I came first in
the Technical last time,

657
00:29:13,751 --> 00:29:16,097
it was like I was just
the best of a bad bunch,

658
00:29:16,097 --> 00:29:18,005
and I think I was just the worst

659
00:29:18,005 --> 00:29:20,272
of a good bunch this time,
s0, um, yeah.

660
00:29:20,272 --> 00:29:22,445
I .m not going to cry over it.

661
00:29:28,615 --> 00:29:31,242
NOEL: There.s just one challenge
remaining

662
00:29:31,242 --> 00:29:34,368
before we crown the winner
of The Great British Bake 0ff.

663
00:29:34,368 --> 00:29:36,087
Good luck, everyone.

664
00:29:36,087 --> 00:29:38,421
Can Laura win this?

665
00:29:38,421 --> 00:29:40,876
We.ve seen stranger
things in the tent before.

666
00:29:40,876 --> 00:29:42,732
I .ve seen people,
it's all theirs to lose,

667
00:29:42,732 --> 00:29:45,223
and when it came to the final
challenge, they lost it.

668
00:29:45,223 --> 00:29:48,655
Can I just say, we.ve written
Laura 0ff quite a few times.

669
00:29:48,655 --> 00:29:51,258
I do think she's got a huge mountai n
to cli mb because, really, the...

670
00:29:51,258 --> 00:29:54,043
ROLL OF THUN DER

671
00:29:54,043 --> 00:29:57,138
God is very angry with what
you've just said, Prue!

672
00:29:57,138 --> 00:30:00,668
Listen to that thunder!
God is agreei ng with me!

673
00:30:00,668 --> 00:30:03,558
Of course he is.
He wouldn't dare not to!

674
00:30:03,558 --> 00:30:05,158
LAUGHTER

675
00:30:05,158 --> 00:30:07,726
He doesn.t want to get
snubbed at your next dinner party.

676
00:30:07,726 --> 00:30:11,088
None of us do!
He knows it will be a key party.

677
00:30:11,088 --> 00:30:12,220
Do you think that.ll stay in?

678
00:30:20,345 --> 00:30:24,062
Welcome back for your final
Showstopper Challenge.

679
00:30:24,062 --> 00:30:29,101
The judges would like you to
make a col0ssal dessert tower,

680
00:30:29,101 --> 00:30:32,817
reflecting your personal
Bake 0ff experience.

681
00:30:32,817 --> 00:30:37,825
Your tower of treats must feature
a large cake at its base.

682
00:30:37,825 --> 00:30:42,162
And then the rest of the tower
must show 0ff at least three

683
00:30:42,162 --> 00:30:44,276
different baking disciplines.

684
00:30:44,276 --> 00:30:47,799
You have just 4.5 hours.
on your marks...

685
00:30:47,799 --> 00:30:48,728
...Get set...

686
00:30:50,325 --> 00:30:51,850
...Bake!

687
00:30:55,094 --> 00:30:59,481
The final challenge, it.s their own
personal Showstopper, really.

688
00:30:59,481 --> 00:31:02,561
It's a kind of exhibition
at the end of the term,

689
00:31:02,561 --> 00:31:05,845
where you show 0ff eve*hing
you've learned.

690
00:31:05,845 --> 00:31:07,177
A big cake underneath,

691
00:31:07,177 --> 00:31:09,769
and then three 0ther bakes on top.

692
00:31:09,769 --> 00:31:13,077
They can go down the choux, the
pastry, the biscuit, the pudding,

693
00:31:13,077 --> 00:31:15,442
the bread, but all
I want is the perfect...

694
00:31:15,442 --> 00:31:17,235
...of whatever they choose to do.

695
00:31:17,235 --> 00:31:20,165
But I just hope the bakers
go out feeling,

696
00:31:20,165 --> 00:31:22,445
.'I did my best,
and it was bl00dy g00d."

697
00:31:24,473 --> 00:31:27,221
Morning, Laura.
Hi, Laura. Hi, Laura. Morning.

698
00:31:27,221 --> 00:31:29,915
Tell us about your Showstopper.

699
00:31:29,915 --> 00:31:33,295
It.s based on a favou rite
quote of mi ne by GK Chesterton,

700
00:31:33,295 --> 00:31:36,097
which is, ..When it rains on you r
parade, l00k u p, not down,

701
00:31:36,097 --> 00:31:38,711
"for without the rai n,
there would be n0 rainbow."

702
00:31:38,711 --> 00:31:40,120
Laura will attempt to put her

703
00:31:40,120 --> 00:31:41,196
troubles behind her,

704
00:31:41,196 --> 00:31:43,088
with carrot and walnut cake,

705
00:31:43,088 --> 00:31:45,829
warm and spicy chocolate orange
Chelsea buns,

706
00:31:45,829 --> 00:31:47,161
lemon macarons,

707
00:31:47,161 --> 00:31:50,885
and miniature versions of her
Star Baker-winning key lime tart.

708
00:31:50,885 --> 00:31:53,259
Nice choices.
How do you feel about today?

709
00:31:53,259 --> 00:31:55,826
Yesterday was a little bit
tops y-tu* for you.

710
00:31:55,826 --> 00:31:58,184
Yesterday was just really
not a g00d day to me,

711
00:31:58,184 --> 00:32:00,465
but I really genu I nely don.t
mind what happens.

712
00:32:00,465 --> 00:32:01,955
I *ust want to do myself proud.

713
00:32:01,955 --> 00:32:03,460
Just do me one favour. Mm?

714
00:32:03,460 --> 00:32:06,075
Just try to keep your bench clean,
for 0nce.

715
00:32:06,075 --> 00:32:09,037
I don't think she can do that.
Come on, that's a big ask!

716
00:32:09,037 --> 00:32:11,328
Clean bench, clean mind,
focus on the cake. That's all.

717
00:32:11,328 --> 00:32:14,078
There.s method in that chaos, right?

718
00:32:14,078 --> 00:32:18,507
MATT: For this final Showstopper,
more chaos could be on its way...

719
00:32:20,100 --> 00:32:23,003
...and from an extremely
unlikely source.

720
00:32:23,003 --> 00:32:27,763
My dessert tower, I've named it
the Bonkers Bake Off Bubble Cake.

721
00:32:27,763 --> 00:32:30,207
It.s to reflect my experience
through the cakes being

722
00:32:30,207 --> 00:32:31,481
a little bit random.

723
00:32:31,481 --> 00:32:34,330
So it.s a bit more out-there than
anythi ng I've done before.

724
00:32:34,330 --> 00:32:36,702
Peter will deliver
a Bonkers Bake 0ff

725
00:32:36,702 --> 00:32:38,461
with a puffed rice
Christmas tree,

726
00:32:38,461 --> 00:32:40,732
complete with friand
Christmas puddings,

727
00:32:40,732 --> 00:32:42,125
and biscuit presents,

728
00:32:42,125 --> 00:32:44,814
clashing with French lemon
and blackberry choux buns,

729
00:32:44,814 --> 00:32:48,381
and all balanced on a Great
British Victoria sandwich.

730
00:32:48,381 --> 00:32:50,343
Like your Chris Hoy cake.

731
00:32:50,343 --> 00:32:52,813
Yes, yeah !
I tried to have a wee brainstorm,

732
00:32:52,813 --> 00:32:55,129
thinki ng about what
my experience has been,

733
00:32:55,129 --> 00:32:56,411
and I came u p with tw0 mai n themes.

734
00:32:56,411 --> 00:32:58,170
So one of them was,
like, the challenge of it,

735
00:32:58,170 --> 00:32:59,670
which has been the uncertainty.

736
00:32:59,670 --> 00:33:02,005
A lot of u ncertai nty arou nd when
we were coming,

737
00:33:02,005 --> 00:33:03,657
what we were doi ng,
the u nknown... Yeah.

738
00:33:03,657 --> 00:33:06,127
...and the 0ther aspect is
the joy of it all.

739
00:33:06,127 --> 00:33:11,001
You know, I'm on the Bake Off,
I n the final,

740
00:33:11,001 --> 00:33:11,639
a show that I .ve watched
half of my life,

741
00:33:11,639 --> 00:33:13,339
and sort of dreamt about bei ng on...

742
00:33:13,339 --> 00:33:14,822
Guess who hasn't!

743
00:33:14,822 --> 00:33:18,096
Half of your life
feels about 0nly five years!

744
00:33:18,096 --> 00:33:19,320
Yeah!

745
00:33:20,614 --> 00:33:23,613
Just get it in. A bit of a whopper,
this cake, to be honest with you.

746
00:33:23,613 --> 00:33:26,858
Whilst Laura and Peter aim to repeat
previous triumphs...

747
00:33:26,858 --> 00:33:28,310
Absolutely mahoosive.

748
00:33:28,310 --> 00:33:31,151
...Dave's strategy seems
a little riskier.

749
00:33:31,151 --> 00:33:35,691
I am calling my dessert tower
A Tower To Redemption.

750
00:33:35,691 --> 00:33:39,066
I'm goi ng to do bakes where I've
done badly I n some challenges.

751
00:33:39,066 --> 00:33:42,665
I'm doi ng this to prove to Prue and
Paul that I have got what it takes.

752
00:33:42,665 --> 00:33:43,818
It is a big risk.

753
00:33:43,818 --> 00:33:46,433
The definition of insanity is
expecting different results

754
00:33:46,433 --> 00:33:48,353
from trying the same thi ng.

755
00:33:48,353 --> 00:33:50,045
It was Einstein that said it.

756
00:33:50,045 --> 00:33:51,863
Dave Einstein.

757
00:33:51,863 --> 00:33:54,224
Dave is aiming
for redemption at last,

758
00:33:54,224 --> 00:33:55,950
with a new version
of his Fraisier cake,

759
00:33:55,950 --> 00:33:57,304
with amarett0 syrup,

760
00:33:57,304 --> 00:33:59,743
an improved choc0late bubka recipe,

761
00:33:59,743 --> 00:34:01,034
raspberry profiteroles,

762
00:34:01,034 --> 00:34:04,552
and miniature white chocolate
and macadamia nut brownies.

763
00:34:04,552 --> 00:34:08,192
You've set yourself
a mildly monumental task,

764
00:34:08,192 --> 00:34:10,534
of succeeding where,
previously, you have failed.

765
00:34:10,534 --> 00:34:13,508
Exactly, yes.
Fortu ne favou rs the bold.

766
00:34:13,508 --> 00:34:15,924
So, are you going to have a holiday
after this is all over?

767
00:34:15,924 --> 00:34:17,602
Probably goi ng to have a staycation

768
00:34:17,602 --> 00:34:19,451
before little Baba comes along.

769
00:34:19,451 --> 00:34:22,968
Yes! 1'd like to be your baby,
if you're going to bake like that.

770
00:34:24,208 --> 00:34:25,695
That got weird again, didn't it?

771
00:34:25,695 --> 00:34:28,015
It d id get weird, yeah.
I might leave.

772
00:34:28,015 --> 00:34:29,689
Can always feed you later,
if you want.

773
00:34:34,077 --> 00:34:35,957
I n this epic final showstopper,

774
00:34:35,957 --> 00:34:39,252
baking the largest cakes
the competition has seen s0 far

775
00:34:39,252 --> 00:34:42,248
is just the beginning.

776
00:34:42,248 --> 00:34:43,761
So, I .m going to do my Chelsea bu n.

777
00:34:43,761 --> 00:34:45,471
It.s a really lovely and rich dough.

778
00:34:45,471 --> 00:34:47,010
It's got a tiny bit of ci nnamon,

779
00:34:47,010 --> 00:34:49,863
and some orange extract I n there
as well.

780
00:34:49,863 --> 00:34:53,876
If I'm in the dog house, I
normally make these for my husband.

781
00:34:53,876 --> 00:34:55,823
Apparently, I'm a nagger.
I just say to him,

782
00:34:55,823 --> 00:35:00,223
"Well, if you *ust d id things,
I wouldn't have to nag.

783
00:35:00,223 --> 00:35:03,206
But, Laura.s not the 0nly one
with an enriched dough

784
00:35:03,206 --> 00:35:05,477
designed to make amends.

785
00:35:05,477 --> 00:35:07,061
Chocolate Week, we did babkas.

786
00:35:07,061 --> 00:35:09,347
I just took it out of the oven
a bit t00 s00n.

787
00:35:09,347 --> 00:35:10,766
I didn.t know the timings.

788
00:35:10,766 --> 00:35:14,576
Whilst Dave hopes the second
story of his Tower of Redemption

789
00:35:14,576 --> 00:35:17,179
will soon be on the rise...
To ruin.

790
00:35:17,179 --> 00:35:19,725
...it.s lift-0ff for
Peter's chaos theory.

791
00:35:19,725 --> 00:35:22,097
I'm goi ng to start
maki ng my biscuit dough.

792
00:35:22,097 --> 00:35:24,815
It.s sort of an American -style
sugar c00kie type thi ng.

793
00:35:24,815 --> 00:35:28,287
He.s planning to make biscuits
that l00k like cakes.

794
00:35:28,287 --> 00:35:30,649
I've got an 0range
and choc0late c00kie

795
00:35:30,649 --> 00:35:33,008
and It.s goi ng to have
a chequerboard effect,

796
00:35:33,008 --> 00:35:34,874
like my orange
and choc0late Battenberg,

797
00:35:34,874 --> 00:35:37,163
which was my fi rst-ever
bake I n the tent.

798
00:35:37,163 --> 00:35:38,766
The doug h looks fine.

799
00:35:38,766 --> 00:35:42,009
I did a very, very poor
job of flipping one 0nt0 the 0ther,

800
00:35:42,009 --> 00:35:44,196
s0 they.re very skewwhiff.

801
00:35:47,318 --> 00:35:50,815
MATT'S VOICE: Bakers!
You have three hours left!

802
00:35:53,336 --> 00:35:55,615
Sponge looks nice and golden,
but not brown.

803
00:35:55,615 --> 00:35:56,638
Li ke last time.

804
00:35:56,638 --> 00:35:59,950
You are what I can only
describe as a man in the zone.

805
00:35:59,950 --> 00:36:03,021
Yeah, but nobody who.s won
this hasn't kissed Mr Sp00n.

806
00:36:05,494 --> 00:36:07,746
Are you prepared to kiss Mr Spoon?

807
00:36:07,746 --> 00:36:08,990
Oh, OK, go on, then.

808
00:36:08,990 --> 00:36:11,361
Not there! On his face!

809
00:36:11,361 --> 00:36:12,496
Up there?!

810
00:36:12,496 --> 00:36:13,802
It's a family show!

811
00:36:13,802 --> 00:36:15,541
It's a spoon!

812
00:36:15,541 --> 00:36:16,855
Ah, disgusting!

813
00:36:16,855 --> 00:36:18,718
DAVE LAUGHS

814
00:36:18,718 --> 00:36:21,335
Unbelievable! He thinks you are
going to win. C00l.

815
00:36:21,335 --> 00:36:24,149
He als0 says, do you want
his number, after production?

816
00:36:24,149 --> 00:36:26,833
Yeah.

817
00:36:26,833 --> 00:36:29,103
Choux's sounding nice,
but a bit t00 bubbly.

818
00:36:29,103 --> 00:36:31,374
Choux's a bit too loud there.

819
00:36:31,374 --> 00:36:32,863
Definitely cooked.

820
00:36:32,863 --> 00:36:34,856
Racing through it
today at lightning speed.

821
00:36:34,856 --> 00:36:37,635
I am now going back to
make my Chelsea buns,

822
00:36:37,635 --> 00:36:40,340
s0 we've got orange peel,
dark choc0late chips,

823
00:36:40,340 --> 00:36:42,504
and the filling itself.

824
00:36:42,504 --> 00:36:47,486
Now I am sorti ng the filling out,
s0 they're in sausage shapes.

825
00:36:47,486 --> 00:36:49,189
That.ll do.

826
00:36:49,189 --> 00:36:50,952
I .m watching you, Laura.
Just by eye?

827
00:36:50,952 --> 00:36:52,434
No rulers involved?

828
00:36:52,434 --> 00:36:55,151
I .m not Peter!
NOEL LAUGHS

829
00:36:55,151 --> 00:36:56,781
Peter.s part ruler.
His legs are ruler.

830
00:36:56,781 --> 00:36:58,274
He measures as he runs!

831
00:36:59,402 --> 00:37:01,320
But Peter.s Battenberg biscuits...

832
00:37:01,320 --> 00:37:02,617
Oh, my word.

833
00:37:02,617 --> 00:37:04,533
...aren't quite measuring up.

834
00:37:04,533 --> 00:37:06,053
Oh, that's really thick.

835
00:37:06,053 --> 00:37:07,194
Erm...

836
00:37:07,194 --> 00:37:09,482
Probably should have planned this,
shouldn't I?

837
00:37:11,384 --> 00:37:15,112
After I .ve done this,
start prepari ng the profiteroles.

838
00:37:15,112 --> 00:37:16,757
This bit.s really bizarre.

839
00:37:18,546 --> 00:37:20,946
Really happy with that dough.

840
00:37:20,946 --> 00:37:22,380
I did do this in practice.

841
00:37:22,380 --> 00:37:24,822
I don't know why my head
isn't working.

842
00:37:24,822 --> 00:37:27,654
I .m in the Bake Off final.
That's why my head isn't working.

843
00:37:27,654 --> 00:37:29,246
Rig ht, that's that done.

844
00:37:29,246 --> 00:37:31,903
I am going to do
the pastry for my tarts.

845
00:37:33,582 --> 00:37:36,345
These Battenberg
biscuits are different to the plan.

846
00:37:36,345 --> 00:37:38,051
Somehow, in my head,
I don't understand

847
00:37:38,051 --> 00:37:39,193
how to make a chequerboard.

848
00:37:41,957 --> 00:37:45,233
So, they're not chequerboard
biscuits, they are stripey biscuits.

849
00:37:45,233 --> 00:37:46,657
So, that.s minorly concerning.

850
00:37:49,458 --> 00:37:50,912
BI RDSONG

851
00:37:52,700 --> 00:37:54,170
Let.s get these I n the 0ven.

852
00:37:54,170 --> 00:37:56,487
Need to get these Chelsea
buns in the 0ven.

853
00:37:56,487 --> 00:37:58,004
Sleep well, my beauties!

854
00:37:58,004 --> 00:38:01,185
These are the... Stripey accidents.

855
00:38:01,185 --> 00:38:03,538
Peter.s Bonkers Bake Off Bubble Cake

856
00:38:03,538 --> 00:38:06,294
is proving more chaotic
than he planned.

857
00:38:06,294 --> 00:38:08,351
I .m going to try
and cut some of them

858
00:38:08,351 --> 00:38:10,724
to make them
l00k like chequerboards,

859
00:38:10,724 --> 00:38:13,313
allowing myself to get a little
bit stressed out.

860
00:38:13,313 --> 00:38:16,185
I'm piping out the profiteroles,
I'm redeemi ng

861
00:38:16,185 --> 00:38:19,924
myself from the eclat rs that I made
I n one of the technical challenges.

862
00:38:19,924 --> 00:38:22,450
We are adding
the filling for the lime tarts.

863
00:38:22,450 --> 00:38:25,101
They're nice and zesty
and it just makes such a difference

864
00:38:25,101 --> 00:38:27,381
cooking things
that I'm happy with.

865
00:38:27,381 --> 00:38:28,804
This is the craqueli n.

866
00:38:28,804 --> 00:38:31,930
When it g rows, it stretches out
and goes all crispy.

867
00:38:31,930 --> 00:38:34,212
It.ll stop the rise,
but hopefully,

868
00:38:34,212 --> 00:38:35,138
these'll look really nice.

869
00:38:38,642 --> 00:38:40,519
Got some chequerboards.
0h, my word.

870
00:38:40,519 --> 00:38:43,513
Hopefully I .m just being a bit...of
a silly billy.

871
00:38:43,513 --> 00:38:45,420
90 minutes remaining...

872
00:38:45,420 --> 00:38:47,327
Okey dokey.

873
00:38:47,327 --> 00:38:49,624
...and the finalists.
daunting to-do list...

874
00:38:49,624 --> 00:38:50,578
That's that done.

875
00:38:50,578 --> 00:38:52,577
...now gets much harder to manage.

876
00:38:52,577 --> 00:38:54,852
If I run out of time at the end,
it better not be

877
00:38:54,852 --> 00:38:56,607
because I was
slacking in the middle.

878
00:38:56,607 --> 00:38:59,308
To stand a chance of finishing
their giant dessert towers

879
00:38:59,308 --> 00:39:01,442
in time for judging...

880
00:39:01,442 --> 00:39:03,882
Just doing all the cake
components at the moment.

881
00:39:03,882 --> 00:39:07,053
...they now need to begin
construction, whilst als0 finishing

882
00:39:07,053 --> 00:39:11,376
their showstopper fillings and
remaining treats at the same time.

883
00:39:11,376 --> 00:39:12,770
I'm movi ng 0nt0 brownies now.

884
00:39:12,770 --> 00:39:14,838
It's making me hungry,
all this baking.

885
00:39:14,838 --> 00:39:17,168
They're not very even and smart,
but...

886
00:39:17,168 --> 00:39:19,829
A bit gooey, I think it's just
the middles that have come out.

887
00:39:19,829 --> 00:39:21,686
I didn.t obviously roll them
very tightly.

888
00:39:21,686 --> 00:39:23,270
Yeah, they.re looking good.

889
00:39:25,571 --> 00:39:27,208
Ah! Hot!

890
00:39:27,208 --> 00:39:30,179
The *udges said that my brownie
was more like a tray bake,

891
00:39:30,179 --> 00:39:32,240
s0, very tray bake today.

892
00:39:32,240 --> 00:39:35,882
The one thing that scares me
a lot is all the structural stuff.

893
00:39:35,882 --> 00:39:39,318
On top, we have a puffed rice cone.

894
00:39:39,318 --> 00:39:41,219
I do need to get on with that
structural s00n,

895
00:39:41,219 --> 00:39:43,943
s0 that 1'm not
flapping at the last minute.

896
00:39:45,810 --> 00:39:46,802
Oh, n0!

897
00:39:49,935 --> 00:39:51,390
How long have we got?

898
00:39:51,390 --> 00:39:53,301
Bakers, you've got one hour left!

899
00:39:53,301 --> 00:39:54,375
One hour.

900
00:39:54,375 --> 00:39:56,106
That.s right, one hour.

901
00:39:56,106 --> 00:39:58,766
Jeepers creepers.

902
00:39:58,766 --> 00:40:01,124
If the time pressure
wasn't enough...

903
00:40:01,124 --> 00:40:05,054
16 more minutes
for all of the brownies.

904
00:40:05,054 --> 00:40:09,881
...guests have begun arriving at the
most exclusive garden party of 2020.

905
00:40:09,881 --> 00:40:12,230
Everyone in our bubble
who was locked down

906
00:40:12,230 --> 00:40:15,583
and worked s0 hard to make
Bake 0ff happen this year

907
00:40:15,583 --> 00:40:18,890
has been invited to see
who will be crowned champion.

908
00:40:18,890 --> 00:40:21,290
All right,
I feel like I can do this.

909
00:40:21,290 --> 00:40:22,754
Are you all right timewise?

910
00:40:22,754 --> 00:40:25,061
I don't know. Just going as quick
as I can, to be honest.

911
00:40:25,061 --> 00:40:27,648
It'll be ready when it.s ready.
Yeah.

912
00:40:27,648 --> 00:40:30,117
This is the Fraisier cake now.

913
00:40:30,117 --> 00:40:33,919
So, I need to get this done and then
I need to start my nougatine.

914
00:40:33,919 --> 00:40:35,759
Now there.s another
task on the list.

915
00:40:35,759 --> 00:40:38,035
I .ve got to do my nougatine,
but I don't want to do it.

916
00:40:38,035 --> 00:40:39,127
Just hate that kind of thing.

917
00:40:39,127 --> 00:40:40,733
Without nougatine...

918
00:40:40,733 --> 00:40:43,176
Got to heat this up t0180 degrees.

919
00:40:43,176 --> 00:40:46,658
...the finalists. dessert towers
will have nothing to support

920
00:40:46,658 --> 00:40:49,149
the treats that will
stack on top of their cake.

921
00:40:49,149 --> 00:40:52,568
So, now I .m making
the little crispy friands.

922
00:40:52,568 --> 00:40:54,030
Need to make caramel, though.

923
00:40:54,030 --> 00:40:56,341
Fearful that we might run
out of time.

924
00:40:56,341 --> 00:40:58,598
I'm not fazed by the amount of stuff
that's still going on.

925
00:40:58,598 --> 00:40:59,773
It.s goi ng well.

926
00:40:59,773 --> 00:41:02,090
I am going int0, like,
stealth mode now.

927
00:41:02,090 --> 00:41:03,595
I just need to hurry up a bit.

928
00:41:03,595 --> 00:41:05,081
How long have we got left?

929
00:41:05,081 --> 00:41:07,566
MATT: You have half an hour left!

930
00:41:07,566 --> 00:41:08,764
Yes!

931
00:41:12,214 --> 00:41:13,824
Come on.

932
00:41:13,824 --> 00:41:16,759
It.s hot enough. Get the nougatine
ready to work with.

933
00:41:16,759 --> 00:41:18,491
1deally, I .d just sit over this,

934
00:41:18,491 --> 00:41:20,355
but against better judgment,

935
00:41:20,355 --> 00:41:22,723
I will do two things at 0nce.

936
00:41:24,090 --> 00:41:26,276
Come on, Laura. Don't flap now.

937
00:41:34,938 --> 00:41:38,762
My friands are going to have
the taste of the festive season.

938
00:41:47,970 --> 00:41:49,174
That'll do.

939
00:41:49,174 --> 00:41:51,758
I *ust need enoug h time *ust
to put the treats on.

940
00:41:51,758 --> 00:41:54,618
Bakers, you have '5 minutes left.

941
00:41:54,618 --> 00:41:56,964
This is the time to pick
u p the pace.

942
00:41:56,964 --> 00:41:58,809
You can do this, kids!

943
00:41:58,809 --> 00:41:59,707
Yes, we can!

944
00:42:00,962 --> 00:42:01,947
I hate this stuff!

945
00:42:05,432 --> 00:42:07,809
Sod it, sod it.

946
00:42:07,809 --> 00:42:09,395
The treats are all over there.

947
00:42:24,680 --> 00:42:26,275
Time we got left?

948
00:42:26,275 --> 00:42:27,787
Five minutes left.

949
00:42:27,787 --> 00:42:29,601
I .m not going to get it all on.
I need more time.

950
00:42:29,601 --> 00:42:30,648
So tense!

951
00:42:32,042 --> 00:42:33,938
I am pleased with how it came out.

952
00:42:35,817 --> 00:42:38,125
Unfortunately,
slapdash is 0ur friend today.

953
00:42:38,125 --> 00:42:40,390
Going for random vibes.

954
00:42:40,390 --> 00:42:41,446
Ugh!

955
00:42:47,527 --> 00:42:50,166
Oh, it.s to0 big. Aargh!

956
00:42:50,166 --> 00:42:52,043
I .ve got some cake stands
that are going spare.

957
00:42:52,043 --> 00:42:53,606
If you need to use them,
help yourself.

958
00:42:53,606 --> 00:42:54,750
They're on this stool.

959
00:42:54,750 --> 00:42:57,296
They're going to knock me 0ff
points, because I haven't made it.

960
00:42:57,296 --> 00:42:58,468
Just need more time.

961
00:42:58,468 --> 00:43:00,653
Bakers, you have one minute left.

962
00:43:02,222 --> 00:43:03,810
Go on, peter.

963
00:43:03,810 --> 00:43:05,849
Do you need a hand, at all?

964
00:43:05,849 --> 00:43:08,134
I .m all right, thanks, though, Dave.

965
00:43:08,134 --> 00:43:09,489
BLEEEP!

966
00:43:25,534 --> 00:43:26,936
Oh, well done, Peter.

967
00:43:26,936 --> 00:43:28,617
Thank you.

968
00:43:28,617 --> 00:43:30,898
Your time is up.

969
00:43:32,386 --> 00:43:34,668
Well done, bakers. You did it.

970
00:43:34,668 --> 00:43:38,530
APPLAUSE, CH EERI NG AN D WHOOP1 NG

971
00:43:40,716 --> 00:43:42,925
You've taken years off me
and Matt's lives!

972
00:43:42,925 --> 00:43:44,257
MATT LAUGHS

973
00:43:44,257 --> 00:43:45,407
The stress!

974
00:43:47,441 --> 00:43:49,376
Well done, gents.

975
00:43:49,376 --> 00:43:53,481
Grou p hug. Well done, everyone. Oh!

976
00:43:58,697 --> 00:44:02,372
It's judgement time for this year.s
final Showstoppers.

977
00:44:05,131 --> 00:44:07,861
Laura, would you like to bring
up your Showstopper, please.

978
00:44:16,373 --> 00:44:19,782
I ndividually, if we had a plate with
the key lime pie on

979
00:44:19,782 --> 00:44:22,626
and a plate with the bun on
and a plate with the cake on,

980
00:44:22,626 --> 00:44:24,342
I would have gone,
"Oh, that's nice."

981
00:44:24,342 --> 00:44:26,697
I do think that individually
they'd probably l00k better.

982
00:44:26,697 --> 00:44:28,046
Let's have a look at the base.

983
00:44:28,046 --> 00:44:29,936
It.s a carrot and walnut cake

984
00:44:29,936 --> 00:44:32,779
with a ci nnamon, 0range,
cream cheese filling.

985
00:44:36,717 --> 00:44:38,795
That.s beautiful. Thank you.

986
00:44:38,795 --> 00:44:41,669
Nice, moist, full of flavour,
full of texture.

987
00:44:41,669 --> 00:44:43,151
Perfectly baked.

988
00:44:43,151 --> 00:44:45,577
Heavenly cake. H mm. Thank you.

989
00:44:45,577 --> 00:44:47,651
Let's have a look at the key lime.

990
00:44:47,651 --> 00:44:50,816
I put a bit of stem
g I nger I n the filling.

991
00:44:50,816 --> 00:44:52,089
Flavours are amazing in it.

992
00:44:52,089 --> 00:44:54,367
I love the zing
coming from that lime.

993
00:44:54,367 --> 00:44:55,691
Tell us about this.

994
00:44:55,691 --> 00:44:58,419
Chocolate and cand ied orange
peel Chelsea buns.

995
00:45:01,073 --> 00:45:03,414
There.s nothing wrong with
your baking, Laura.

996
00:45:03,414 --> 00:45:06,557
I like Chelsea buns sort of
stretchy and squashy in the middle.

997
00:45:06,557 --> 00:45:08,436
The flavour is fantastic.

998
00:45:08,436 --> 00:45:12,728
And then the lemon macarons are
filled with lemon cu rd.

999
00:45:12,728 --> 00:45:14,998
Great flavour. Delicate.

1000
00:45:14,998 --> 00:45:16,599
And I love the soft middle.

1001
00:45:16,599 --> 00:45:19,475
You are such a good baker and
you're s0 g00d with flavour.

1002
00:45:19,475 --> 00:45:20,769
Thank you. Thank you.

1003
00:45:20,769 --> 00:45:22,136
Thanks so much.

1004
00:45:22,136 --> 00:45:23,569
Well done, Laura.

1005
00:45:23,569 --> 00:45:25,428
Well done, Laura. Thank you.

1006
00:45:28,996 --> 00:45:32,128
Peter, would you like to
bring your Showstopper up here.

1007
00:45:35,007 --> 00:45:36,456
This is scary. You all right?

1008
00:45:36,456 --> 00:45:40,775
Yeah. Once I get it up,
it'll be g00d to go.

1009
00:45:54,851 --> 00:45:56,403
I like the Christmas theme
on the top,

1010
00:45:56,403 --> 00:45:58,752
cos that looks quite festive,
doesn't it, at the top?

1011
00:45:58,752 --> 00:46:00,161
It is a, sort of, battle
of eve*hing.

1012
00:46:00,161 --> 00:46:01,948
Do you know,
I think it l00ks lovely.

1013
00:46:01,948 --> 00:46:04,318
So, at the bottom,
it's a Victoria sandwich

1014
00:46:04,318 --> 00:46:06,031
with a strawberry *ammy cream
I n the middle.

1015
00:46:18,064 --> 00:46:19,373
Delicious flavour.

1016
00:46:19,373 --> 00:46:21,738
I think the flavour
and the texture is perfect.

1017
00:46:21,738 --> 00:46:23,575
It's just a little drier
than I thought it would be.

1018
00:46:23,575 --> 00:46:27,085
You need that lovely thick
layer of creamy strawberry.

1019
00:46:27,085 --> 00:46:30,321
I n the middle, lemon
and blackberry choux bu ns.

1020
00:46:32,131 --> 00:46:33,252
CRUNCH I NG

1021
00:46:35,571 --> 00:46:38,140
Blackberry is delicious.

1022
00:46:38,140 --> 00:46:40,764
Sharp on both,
blackberry and the lemon.

1023
00:46:40,764 --> 00:46:43,087
And it's lovely
and silky sm00th inside as well.

1024
00:46:43,087 --> 00:46:44,828
The choux is nicely baked.

1025
00:46:44,828 --> 00:46:46,525
Craquelin's worked.

1026
00:46:46,525 --> 00:46:48,359
I love the little Battenberg
biscuits.

1027
00:46:48,359 --> 00:46:50,719
They're softening now a bit,
but they are delicious.

1028
00:46:50,719 --> 00:46:52,282
OK let.s have a look at the...

1029
00:46:52,282 --> 00:46:53,459
Friands.

1030
00:46:59,872 --> 00:47:01,196
That.s a bit disappointing.

1031
00:47:03,391 --> 00:47:05,379
It's got that doughy texture.

1032
00:47:05,379 --> 00:47:06,661
It's a bit stodgy.

1033
00:47:08,247 --> 00:47:09,958
But, all in all,
I think it's a g00d effort.

1034
00:47:09,958 --> 00:47:12,131
Thank you, Peter.
Thank you very much.

1035
00:47:16,780 --> 00:47:18,412
Well done. Well done, Peter.

1036
00:47:18,412 --> 00:47:19,741
Thanks, Dave.

1037
00:47:19,741 --> 00:47:22,611
Dave, would you like to bring
up your Showstopper, please.

1038
00:47:38,590 --> 00:47:43,409
It really looks original,
enticing and very well designed.

1039
00:47:43,409 --> 00:47:46,296
Dangerous at the same time cos what
you've done is pick things

1040
00:47:46,296 --> 00:47:48,852
that you think you could.ve
done better.

1041
00:47:48,852 --> 00:47:50,664
So these are now perfect.

1042
00:47:50,664 --> 00:47:52,028
CHUCKLI NG

1043
00:47:52,028 --> 00:47:53,345
Just say yes.

1044
00:47:53,345 --> 00:47:56,059
Yes. Let.s have a
l00k at the Fraisier cake.

1045
00:47:56,059 --> 00:47:58,329
My goodness, look at that filling.

1046
00:47:58,329 --> 00:47:59,912
That is a luxury slice of cake.

1047
00:48:08,603 --> 00:48:11,002
This is tender as anything.

1048
00:48:11,002 --> 00:48:12,093
It's really lovely.

1049
00:48:12,093 --> 00:48:13,392
I think it's delicious.

1050
00:48:13,392 --> 00:48:15,473
Beautifully light, summery cake.

1051
00:48:15,473 --> 00:48:17,757
OK, let.s have a
l00k at your brownie.

1052
00:48:17,757 --> 00:48:19,262
This is macadamia nut and...

1053
00:48:19,262 --> 00:48:22,607
White choc0late and there.s dark
choc0late chunks I nside as well.

1054
00:48:22,607 --> 00:48:24,488
And what we were complaining
about last time

1055
00:48:24,488 --> 00:48:27,017
was that they were cake-like
rather than g00ey.

1056
00:48:27,017 --> 00:48:28,158
Gooey, yeah.

1057
00:48:29,661 --> 00:48:31,949
Oh, I hit goo. That's better.

1058
00:48:31,949 --> 00:48:33,007
That.s gooey.

1059
00:48:33,007 --> 00:48:35,387
You've got that famous light
crack on the top.

1060
00:48:35,387 --> 00:48:37,098
You've got a bit of texture
and a g00d flavour.

1061
00:48:37,098 --> 00:48:39,362
So they're all right.
Right, let's have a l00k at these.

1062
00:48:39,362 --> 00:48:41,106
Babkas.

1063
00:48:41,106 --> 00:48:43,901
Last time, you struggled with the
babka because you didn't really

1064
00:48:43,901 --> 00:48:46,275
understand what you were
asked for, is that right?

1065
00:48:46,275 --> 00:48:48,757
Yeah, and I thi nk I took them
out of the 0ven a bit t00 early.

1066
00:48:50,871 --> 00:48:53,232
I ronically, you brought these out
a little bit t00 late.

1067
00:48:53,232 --> 00:48:55,561
Hmm. Ah. Įust what
I was going to say.

1068
00:48:55,561 --> 00:48:57,472
The flavour's good,
but the dough's quite tough.

1069
00:48:57,472 --> 00:48:59,344
It should be more open than that.

1070
00:48:59,344 --> 00:49:01,589
OK, let.s try these choux buns.

1071
00:49:01,589 --> 00:49:03,515
Straight away - they're too flat.

1072
00:49:03,515 --> 00:49:06,373
I als0 think you didn.t bake them
for quite long enough.

1073
00:49:14,491 --> 00:49:15,677
They weren.t crispy.

1074
00:49:17,807 --> 00:49:21,300
They're als0 not helped by having
a very wet filling.

1075
00:49:21,300 --> 00:49:23,566
The cream needed to be a little
bit thicker.

1076
00:49:23,566 --> 00:49:24,863
Brownies, check.

1077
00:49:24,863 --> 00:49:26,481
Your main Fraisier cake, check.

1078
00:49:26,481 --> 00:49:30,904
Your profiteroles and babka cakes,
still need work.

1079
00:49:30,904 --> 00:49:32,859
But I als0 think that
Fraisier cake is

1080
00:49:32,859 --> 00:49:34,935
one of the nicest things I .ve eaten.

1081
00:49:34,935 --> 00:49:37,460
That was heaven. Thank you.
Thank you very much.

1082
00:49:37,460 --> 00:49:39,239
Well done, David.

1083
00:49:43,733 --> 00:49:45,003
Well done.

1084
00:49:56,304 --> 00:49:59,580
Uh, I just don't know if 1've...
If I've done enough.

1085
00:49:59,580 --> 00:50:02,737
Prue wasn.t so keen on the friand,
it was a bit stodgy,

1086
00:50:02,737 --> 00:50:04,922
but I still love a bit of stodge.

1087
00:50:04,922 --> 00:50:08,828
Having just had that feedback
and it being better than I expected,

1088
00:50:08,828 --> 00:50:12,220
I .m now like really gutted that
I didn't sort of do better yesterday

1089
00:50:12,220 --> 00:50:14,581
cos I feel like I could've
done it, maybe.

1090
00:50:14,581 --> 00:50:17,658
I think definitely it's going to
be between Peter and David.

1091
00:50:17,658 --> 00:50:19,581
And I think David.s going to
just nab it.

1092
00:50:19,581 --> 00:50:22,289
Oh, I'm bricki ng it.

1093
00:50:22,289 --> 00:50:26,287
I thi nk it.s goi ng to be so close
and we can't do any more now.

1094
00:50:26,287 --> 00:50:27,419
It.s all up to the *udges.

1095
00:50:31,511 --> 00:50:31,516
...9, 10.
Coming, ready or not!

1096
00:50:31,516 --> 00:50:31,793
Sponsors The Great
British Bake 0ff.

1097
00:50:37,942 --> 00:50:41,990
Whilst the finalists join
their fellow Bake <i>0ff</i> bubblers,

1098
00:50:41,990 --> 00:50:44,813
Prue and Paul have an enormous
decision to make.

1099
00:50:46,649 --> 00:50:49,198
You said this was delicious
four times.

1100
00:50:49,198 --> 00:50:51,542
I'll say it agai n.
It was utterly delicious.

1101
00:50:51,542 --> 00:50:53,589
You said that was heavenly.
NOEL CHUCKLES

1102
00:50:53,589 --> 00:50:57,894
The base cake on every one of the
bakers was some of the best examples

1103
00:50:57,894 --> 00:50:59,899
of those cakes I .ve ever seen.

1104
00:50:59,899 --> 00:51:04,329
At the beginning of the day,
you said Laura would have to excel.

1105
00:51:04,329 --> 00:51:07,331
Her flavours were
beautiful on every single layer.

1106
00:51:07,331 --> 00:51:12,171
But she is not in the running to be
the winner, but the 0ther tw0 are.

1107
00:51:12,171 --> 00:51:15,281
And they are s0 close
and because the tw0 sponges

1108
00:51:15,281 --> 00:51:19,931
are both perfect - then we.ve got to
judge on the 0ther three things.

1109
00:51:19,931 --> 00:51:22,280
You said this was excellent
and this was excellent

1110
00:51:22,280 --> 00:51:23,703
and these tw0 could've been
improved.

1111
00:51:23,703 --> 00:51:26,299
And there were two of Peter.s that
you thought were excellent.

1112
00:51:26,299 --> 00:51:28,876
...excellent, those tw0.
And tw0 that could've been improved

1113
00:51:28,876 --> 00:51:31,401
and I .m thinking they are neck and
neck. And how do... It's a draw!

1114
00:51:31,401 --> 00:51:32,580
How do you... 1t is a draw.

1115
00:51:32,580 --> 00:51:34,289
How do you on Earth
do you come to decision?

1116
00:51:34,289 --> 00:51:36,579
This is as close to a draw
than I've ever seen.

1117
00:51:36,579 --> 00:51:37,873
Wow.

1118
00:51:37,873 --> 00:51:39,522
APPLAUSE

1119
00:51:46,498 --> 00:51:49,531
Bakers, would you like to come
and join us, please.

1120
00:51:49,531 --> 00:51:51,751
APPLAUSE AN D CH EER1 NG

1121
00:51:58,396 --> 00:52:02,066
Congratulations on reaching
the final.

1122
00:52:02,066 --> 00:52:05,543
Usually you'd be here with your
family, but this year,

1123
00:52:05,543 --> 00:52:07,911
you're here with a
different kind of family,

1124
00:52:07,911 --> 00:52:10,823
the amazing bubble who came
together to make this show

1125
00:52:10,823 --> 00:52:14,133
and I would just like to say a huge
thank you to everybody

1126
00:52:14,133 --> 00:52:18,008
who worked on it and in particular
to the medics, to the cleaning

1127
00:52:18,008 --> 00:52:21,769
team and to all the staff here
at the hotel wh0've l00ked after us.

1128
00:52:21,769 --> 00:52:23,126
Thank you so much.

1129
00:52:23,126 --> 00:52:25,533
CH EERI NG AN D APPLAUSE

1130
00:52:30,122 --> 00:52:33,018
So, it's time to find out
who has won -

1131
00:52:33,018 --> 00:52:37,423
and the judges have said it was
the closest final they've ever had

1132
00:52:37,423 --> 00:52:39,842
and the hardest decision they.ve
ever had to make.

1133
00:52:39,842 --> 00:52:41,881
OK.

1134
00:52:41,881 --> 00:52:48,266
The winner of The Great British
Bake 0ff 2020 is...

1135
00:52:59,997 --> 00:53:01,279
...Peter.

1136
00:53:01,279 --> 00:53:03,483
CH EERI NG AN D APPLAUSE

1137
00:53:07,135 --> 00:53:09,878
APPLAUSE DROWNS SPEECH

1138
00:53:09,878 --> 00:53:11,148
PETER LAUGHS

1139
00:53:11,148 --> 00:53:12,325
You're the winner, mate.

1140
00:53:14,640 --> 00:53:16,821
Oh, amazing. Amazing.

1141
00:53:21,840 --> 00:53:24,575
No, 1... 1 -I can.t...

1142
00:53:24,575 --> 00:53:26,701
I can't quite believe that 1'm here.

1143
00:53:28,486 --> 00:53:31,697
Huge congratulations, Peter.
Amazing, amazing.

1144
00:53:31,697 --> 00:53:34,060
I can't quite believe that
I made it on the show.

1145
00:53:34,060 --> 00:53:36,689
I can't quite believe that the
show happened.

1146
00:53:36,689 --> 00:53:39,650
This is going to be a really huge
chapter of my life,

1147
00:53:39,650 --> 00:53:44,115
and what a way for it to end.

1148
00:53:46,235 --> 00:53:48,123
How close was it with
David and Peter?

1149
00:53:48,123 --> 00:53:51,958
It came down to little
bits of crisp on a choux bun.

1150
00:53:51,958 --> 00:53:55,232
It came down to flakes in
a rough puff pastry.

1151
00:53:55,232 --> 00:53:57,511
It was honestly that close.

1152
00:53:57,511 --> 00:53:59,087
Peter should be exceptionally proud.

1153
00:53:59,087 --> 00:54:01,742
He.s the youngest winner
we've ever had

1154
00:54:01,742 --> 00:54:04,457
and the first Scottish winner
we've ever had.

1155
00:54:04,457 --> 00:54:06,827
Do you know, I .m terri bly
proud of Peter.

1156
00:54:06,827 --> 00:54:08,770
I feel as if he's my g randson
or somethi ng

1157
00:54:08,770 --> 00:54:11,337
because he.s such a nice guy.

1158
00:54:11,337 --> 00:54:12,642
I want a pictu re with you.

1159
00:54:12,642 --> 00:54:14,123
And he.s so eager to learn.

1160
00:54:14,123 --> 00:54:15,433
You can't not li ke hi m.

1161
00:54:15,433 --> 00:54:18,782
At my age, you feel they.re
all my child ren or g randchildren

1162
00:54:18,782 --> 00:54:21,769
or maybe even g reat-g randchildren.

1163
00:54:21,769 --> 00:54:25,763
I gave Peter a good run for his
money but he really deserves it.

1164
00:54:25,763 --> 00:54:27,206
I .m not disappointed at all.

1165
00:54:27,206 --> 00:54:30,024
If someone told me that from the
beginning, I would be a runner-up,

1166
00:54:30,024 --> 00:54:31,590
I .d take that all day long.

1167
00:54:31,590 --> 00:54:33,921
Overjoyed and then
bittersweet cos it's over

1168
00:54:33,921 --> 00:54:36,575
but als0 looking forward to
going home and

1169
00:54:36,575 --> 00:54:39,115
I .m just really made up 1've got
some flowers, to be honest.

1170
00:54:39,115 --> 00:54:41,790
And you really genuinely couldn.t
ask for a better winner.

1171
00:54:41,790 --> 00:54:43,346
Like, he... He really
does deserve it.

1172
00:54:43,346 --> 00:54:45,163
My flatmates told me

1173
00:54:45,163 --> 00:54:48,162
that there's a really nice shelf in
0ur new flat that I can put it on.

1174
00:54:48,162 --> 00:54:50,169
DRUMS PLAY

1175
00:54:50,169 --> 00:54:51,649
I wanted this a lot.

1176
00:54:54,638 --> 00:54:58,438
When I was '2, watching the show,
it got me int0 baking big time

1177
00:54:58,438 --> 00:55:00,934
and think that was series three,

1178
00:55:00,934 --> 00:55:03,392
and that's like my favourite ever
series of the Bake 0ff.

1179
00:55:03,392 --> 00:55:07,445
James got to the final
and John won that one.

1180
00:55:07,445 --> 00:55:11,403
I .ve re-watched that series
like probably eight or nine times.

1181
00:55:11,403 --> 00:55:14,687
I mean, 1'm a Bake <i>Off</i> nerd.

1182
00:55:14,687 --> 00:55:17,982
I think 12-year-0ld
Peter would be, uh, in awe.

1183
00:55:17,982 --> 00:55:19,978
I don't think I .d believe it,

1184
00:55:19,978 --> 00:55:22,654
but 1'd be just the most
excited, giddy kid -

1185
00:55:22,654 --> 00:55:24,983
which I feel like I am right now.

1186
00:55:24,983 --> 00:55:27,359
I am that excited giddy kid.

1187
00:55:27,359 --> 00:55:29,115
Go and show it 0ff to that lot.
CH EERI NG

1188
00:55:29,115 --> 00:55:31,362
MUS1C: We Are Young
by Fun. (feat. Janelle Monae)

1189
00:55:31,362 --> 00:55:33,652
# Tonight

1190
00:55:33,652 --> 00:55:35,971
# We are young

1191
00:55:38,318 --> 00:55:41,562
# So we.ll set the world on fire

1192
00:55:41,562 --> 00:55:44,514
# We can burn brighter

1193
00:55:44,514 --> 00:55:49,489
# Than the sun

1194
00:55:50,701 --> 00:55:54,152
# Carry me home tonight

1195
00:55:55,781 --> 00:55:58,733
# Just carry me home tonight

1196
00:56:01,049 --> 00:56:05,276
# Carry me home tonight

1197
00:56:06,303 --> 00:56:10,528
# Just carry me home tonight

1198
00:56:12,601 --> 00:56:15,324
# The moon is on my side

1199
00:56:15,324 --> 00:56:17,894
# I have no reason to run

1200
00:56:17,894 --> 00:56:22,841
# So will someone come
and carry me home tonight?

1201
00:56:22,841 --> 00:56:25,244
# The angels never arrived

1202
00:56:25,244 --> 00:56:28,007
# But I can hear the choir

1203
00:56:28,007 --> 00:56:32,395
# So will someone come
and carry me home?

1204
00:56:32,395 --> 00:56:35,820
# Tonight

1205
00:56:35,820 --> 00:56:38,949
# We are young

1206
00:56:40,875 --> 00:56:44,381
# So let.s set the world on fire

1207
00:56:44,381 --> 00:56:46,948
# We can burn brighter

1208
00:56:46,948 --> 00:56:48,853
# Than the sun... #

1209
00:56:48,853 --> 00:56:50,908
Hey, Andrew. Hey.

1210
00:56:50,908 --> 00:56:53,203
Hi. H iya, is everyone there?

1211
00:56:53,203 --> 00:56:54,599
ALL: Yeah.

1212
00:56:54,599 --> 00:56:57,150
Um, I just won the Bake Off.

1213
00:56:57,150 --> 00:56:59,990
ALL: Yeah! Who0!

1214
00:57:01,823 --> 00:57:05,581
# So let.s set the world on fire

1215
00:57:05,581 --> 00:57:08,277
# We can burn brighter

1216
00:57:08,277 --> 00:57:12,560
# Than the sun

1217
00:57:12,560 --> 00:57:16,310
# So if by the time the bar closes

1218
00:57:16,310 --> 00:57:19,210
# And you feel like falling down

1219
00:57:19,210 --> 00:57:24,755
# 1'll carry you home tonight. #

1220
00:57:32,246 --> 00:57:34,047
Are you a Star Baker in the making?

1221
00:57:34,047 --> 00:57:38,226
If you'd like to apply for the next
series of Bake <i>0ff,</i> visit...

1222
00:58:04,783 --> 00:58:07,702
Subtitles by Red Bee Media