I n the beginning...
Ready, steady...
Bake!
...there were 12.
* Don't worry...
Oh!
* About a thi ng ...
Now...
there are three. ##
Oh, my God.
Oh, this a nightmare. This is an absolute nightmare.
You all right Lau ra?
Jeepers creepers.
SH E BREATH ES H EAV1 LY
Come here, Laura.
Well, good luck, everybody.
Good luck. Good luck.
I definitely feel like I .m going int0 the final as the underdog,
to be honest with you.
Confidence has definitely been one of my big struggles.
Laura.s Bake Off began with chaos...
Come on, Freddie, please stay together.
...and was 0ften disastrous.
Didn't press the ice setting.
But more than any other baker...
I don't know why you.re s0 upset. I think that l00ks pretty neat.
...she.s proved she.s a survivor...
Oh, go on, say you like it.
Actually, I love it, yeah.
Yes!
...and a star.
Laura.
Getting Star Baker never really meant anything to me until I got it,
and then I was like, "Wow, this is incredible!"
I never thought I 'd make it to the final.
Some weeks I thought I was goi ng, like, week three.
NOEL: From week one, Dave has been listening...
You let yourself down a little bit on the texture and flavour.
Yeah, OK.
...and learning.
It's seen him become one of the most improved bakers
in the competition.s history.
That is remarkable.
I think you.ve done an amazing job.
Thank you. Yeah, the nerves are more today.
The fi nal, basically, is nothi ng less than perfection.
I always wanted to get here.
I think 1've always wanted to get here
since I was like '2 or '3 or something!
He.s the baby-faced assassin!
From the off, Peter impressed...
That's a g reat Battenberg. Thank you s0 much.
...consistently marrying ambitious bakes with flawless flavours.
For such a you ng head, you seem to 0perate at qu ite a d ifferent level.
Bake Off.s youngest ever finalist secured his second Star Baker
last week.
Peter.
Youngest finalist is awesome,
but let's, er, let's take it a step further, eh?
We.ll give it a shot.
Hello, bakers. You made it! You're in the final,
and it.s your last ever Signature Challenge.
The judges would like you to bake
eight beautifully-decorated custard slices.
Noel, are you a fan of custard?
I love custard.
I was very upset when I heard that General Custard died
at the Battle of Little Creamhorn.
I think you should just leave.
You have two and a half hours.
On your marks, get set...
NOEL, FROM A DISTANCE: Bake!
Normally, you do the signatu re, and, like it, could be you r last one
but you don.t know,
and this ti me, it is the last one.
A custard slice.
Well, that sounds very homely, doesn't it,
but actually a custard slice is a really difficult thing to get right.
We want a laminated pastry, which means it has to have those layers.
It's all about the butter.
When we cut into the custard slices, you want a crispy, flaky pastry,
followed by a silky smooth set custard.
Hot, hot, hot, hot, hot!
The use of the fridges today will be critical
to get their custard slices finished.
Hi, Laura. Morning.
Hello, Laura. H i.
Right, tell us all about your custard slices.
I am going to try and do refi nement today.
I'm doi ng a yuzu custard slice.
I'm goi ng to actually tu rn it on its side.
I love a custard slice, but you know when you cut I nt0 it,
and then it goes li ke that? Squish. It squishes,
s0, with that, you can ki nd of cut I nt0 it a bit easier.
So the resistance is in the custard, isn't it, to hold it all up?
That's the plan.
NOEL: I ntricately piped Chantilly cream
will top Laura.s vertical yuzu custard slice.
So the pastry itself... Yeah.
...tell us a little bit about that. So I'm just doi ng a roug h puff...
OK...because of time.
PRUE: Have you got the butter frozen?
Yeah. Pastry and heat do not mix very well, at all,
s0 I .m qu ite nervous, to be honest.
NOEL: For speed, all the finalists are making rough puff...
One of my favourite pastries.
I'm worki ng it very quickly, and doing folds,
s0 this will g ive you the layers.
So now I .m going to pop this in the freezer to chill down.
...as well as perfectly-laminated pastry,
the judges are expecting a silky sm00th set filling.
Cornflou r thickens, yeah,
and the gelatine just helps it, s0 you can cut it nicely,
but you don.t want too much I n it, cos you don't want it to be rubbery.
Ten leaves of gelatine.
I just can.t afford to have it not set today.
Morning, David. Good morning. Hello, there.
Tell us all about you r custard slices.
So, today, I .m going to do a caramel latte custard slice.
It's coffee set custard,
and then there's going to be, like, a small amount of caramel on top.
Caramel again?
MATT: Dave will als0 add caramelised hazelnut spikes
to a coffee custard slice that he hopes will set him on his way
to the Bake Off crown.
I can kind of see you as the winner of Bake 0ff. Can you?
Yeah, in a small crown,
big velvet cape on, shouting at lesser bakers.
♪Bring me my velvet baking cake!♪
"Spatula! "
♪Spatula!♪
I .m so excited for you.
When you come out of here, you've got a bambin0 on the way.
I have, I've got a little baby on the way.
Congratulations, Dave, on making it through to the final.
We are so proud of you.
We know how much hard work you've put int0 this.
We all miss you s0 much,
all three of us...
Ah...
...and we can't wait to see you again.
It's been so long but so worth it.
MATT: None of the bakers' family and friends will be able to
join them at this year.s final,
but they've all sent messages from home.
Love you loads! Good luck!
Ou r boy's being born int0 my life at its turni ng point.
I want to wi n this for 0u r new family.
A lot rides on today.
I'm *ust hoping the coffee won't be 0verpowering,
cos there won't be t00 much coffee in there.
I thi nk there'll be *ust, like, the right amou nt.
I .ve got 75 mils of whisk y going int0 my creme pat.
NOEL: Flavour comes at a price.
This is not you r average custard.
The more liquid is added,
the less chance the custard has to set...
I'm doi ng 30O mil of yuzu ju ice t010O mil of lime juice.
...and Peter is making his life twice as hard.
I .m doing two different custards.
I .ve got a raspberry creme pat, a whisk y creme pat,
s0 you.ll have the two-tone col0ur in there.
Speyside whisk y and a caramelised porridge 0at topping
will complete Peter's reinvention of the Scottish dessert, Cranachan.
How do you feel about being in the fi nal?
I don't think it.s quite sunk in yet.
Erm, I think I .m going to leave here
and then realise I was in the Bake 0ff final
and realise how awesome that is.
PETER.S MUM: Hi, Peter!
Many congratulations on making it through to the Bake 0ff Final.
It's amazing to see how far you've come, from those rainy aftern00ns,
when you were about four years 0ld, making cupcakes with your brother.
I must say, I couldn't have lost my 0ven to a better person.
MATT: For Peter,
this has been so much more than just a baking competition.
This has shaped me, and one of the huge thi ngs is dealt ng with
the biggest time away from home that I've ever had.
Bei ng at uni, loads of people have travelled the world,
done amazi ng things, and I feel sometimes that I've,
I've maybe not experienced as much,
and this, this is somethi ng that, you know, what,
there.s 10O people locked I n here.
We're the 0nly 10O people that have experienced this.
You're going to go from here back to uni?
Yeah. Are you prepared for every student to point at you?
Yeah, that, that would be wei rd, if everyone d id that!
People will just come up to you and they'll just film you
on their mobile phone.
Are you ready for it?
That wouldn't... Are you ready for it? ..that would n't be...
And you.ll just be out somewhere,
you'll be at a restaurant, and you'll l00k up,
and people will just be filming you,
and you're a star of the Bake 0ff now.
That doesn't sou nd fun.
Have a good bake. Thank you.
Take it off heat.
I .ll whisk in the butter.
NOEL: By adding butter,
Dave and Peter hope to increase their chances of a set custard.
It just means it.s goi ng to be a lot thicker,
and should hold its shape I n the pastry.
It needs to be to the point where you can slice through it.
That should do it.
Looks good, looks good.
MATT: While their custards chill,
the finalists need to use every minute to prepare their pastry.
It.s really very cold.
There.s definitely layers of butter in there, s0 that'll be fine.
I'm tryi ng to get this rolled as qu ickly as possible,
and then get it straig ht in the 0ven.
I .m just giving the rough puff a snow of icing sugar.
I .m going to weigh it down between tw0 baking sheets.
It's going to give it a really nice flat, caramelised crust.
Rig ht, let.s go.
So that.s in the 0ven at '90 degrees for about 25 minutes or s0,
until it.s really lovely and golden brown.
Someone.s in the final!
That's pretty cool. If you can just nail it...
Yeah...for three bakes.
Yeah.
Winner. It'll change your life, probably.
I know. I quite li ke my life, though.
Hi, babe. I can't believe you've been gone six weeks now,
which is actually just as well,
as I .ve 0nly just finished deep cleaning the kitchen
from the state you left it in.
I .m missing you s0 much. I really hope that you can now see
and believe that you do deserve to be there in the final,
and the whole family.s behind you, all the way.
NOEL: The other man in Laura.s life is doting dad, Mark.
How clever are you?
I n the final of The Great British Bake 0ff.
How have you pulled it off?
I .ll tell you how.
You put your very big heart and soul int0 all you do.
Believe in yourself, because we all do.
Come on, Laura!
You can do this!
Defi nitely, like, there is a big part of me that is doing it for them
because they.re so proud, and they want me to do s0 well,
that, erm, you sort of, yeah, you don't want to let them down, really.
Shall we ask Mr Spoon if he thinks you're going to win?
Mr Spoon doesn.t know the answer.
He does. He.s been to every final.
Oh, really? Do you think that Laura's done enough to win?
He said yes!
I bet he said to all the contestants. Kiss Mr Sp00n,
kiss Mr Spoon, come on.
Kiss Mr Spoon.
Yes!
I .m 47.
Oi, time call.
MUFFLED: Bakers, you are halfway through,
halfway through.
As you were.
Paul and Prue will be expecting perfectly-baked, laminated pastry...
S01 don.t know whether it is flaky.
Only time will tell, when I come round to cutting it up.
Colou r's looki ng good. They l00k nice and crisp. H mm.
Oh, some of the butter.s seeped out,
and it.s very thick, isn.t it?
...and to transform their humble custard slices
into decadent, final-worthy delights...
There's two caramels on the go at the moment.
...the bakers will be adding extra textural...
This is my lemon and coconut gel.
...and decorative elements.
Whoa!
What is that? That's honeycomb.
Whoa! Oh, it.s going back down.
Whoa! What.s happening?!
It's like a horror film!
It does look like a '60s Star Trek creature.
I could communicate with it, if you want.
Please do!
Whoa-ah!
It's telling me who the winner is.
Oh, my God ! Oh, go on, go on.
Wh0 is it?
It's Dave. Anyway, it'll be good. See you later.
30 minutes remaining.
Okey-coke y, yeah.
Just need to cut this down to size.
It.s *ust s0 crumbly.
Yeah, I .m pleased with that.
So these raspberries are goi ng to be I n a lovely little row.
Just filling up the custard, making it as even as possible.
Come on, Laura, bit quicker.
We.re in business now.
The raspberry on top.
Just have to jigsaw it back together now.
And let it set in the freezer.
Little bit worried about the time, as always.
It wouldn't really be, erm, my Signature Challenge, would it,
without a bit of a race to the finish?
Coming out. It's the moment of truth.
Here we go.
Only now will the bakers find out if their custard has set.
Looks nice.
The custard has come out clean and set, which I'm pleased about.
That was the only worry.
It.s not set. It.s not set.
Oh, this is a nightmare.
This is an absolute nig htmare.
But what, what can I do?
Bakers, you have five minutes left.
Oh...
...careful.
Oh, dear.
WH ISPERED: Oh, no.
LAURA SIGHS
Just some piped lines, just make it a little bit more pretty.
The *udges are defi nitely expecting precision.
Oh, this is not going well, is it?
Yeah, I'm happy with that. That l00ks g00d.
Bakers, you have one minute remaining, one minute.
Oh, dear.
I need more time.
It.s, it.s too warm.
I'm actually just goi ng to leave them 0ff.
They look good as they are.
Neaten up the custard, as much as I can.
Decorating bei ng a loose word.
Oh, I'm so sorry.
Bakers, your time is up.
WH ISPERED: Oh, no.
You all right, Laura?
SH E BREATH ES H EAV1 LY
OK?
LAURA EXHALES FORCEFULLY
Whoa...
sponsors The Great British Bake Off.
WH ISPERS: Thank you.
My God, the execution. I mean, it just l00ks li ke it's been d ropped.
And I just feel so embarrassed.
Come on. You've come back from worse.
H u h? You've come back from worse.
MATT: 1t.s judgement time for the final Signature Bakes.
Hello, Peter. Hello.
They look incredibly good.
Let's hope they taste good.
I do like the look of them.
They're all very professional, actually, and I love the way
you've got the raspberries standing in the halves as well.
That.s a lovely flaky pastry, isn't it? H mm.
You can see all the layers there. It does l00k very, very g00d.
Hmm, the 0ats are really delicious on top.
They're crunchy, they're slightly caramelised.
The custard is good. It's got a beautiful flavour
with the whisk y and the raspberry in there.
I think it's probably a little bit thick. OK.
Only a little. But the saving grace is actually the raspberry,
cos the raspberries carry more liquid anyway,
s0 the balance is there.
You've thought it through and I think you ticked every single box.
It's a really lovely custard slice. Mm.
Thank you very much.
I intended for the wobbly lines. Yes, I like the wobbly lines.
It's all about wobbly these days. Absolutely. Wobble, wobble.
Well, they should hopefully have a wobble.
Well, that stood up to that.
That is delicious.
The pastry is beautiful and flaky.
You've got a gorgeous coffee flavour going through.
It's a little bit stodgy, the custard. OK, yeah.
It's still pretty delicious. I mean, it's not stodgy-stodgy.
And I love the coffee and it.s a really strong espress0
sort of flavour. Yeah. Well done. Cheers, thank you. Thank you.
I'm so embarrassed, to be honest, to serve you that. I'm s0 sorry.
Oh, it.s s0 sad.
How much gelatine did you have in?
Ten leaves of gelati ne I n the custard. Ten leaves?
Gosh, it should've set... Yeah. ..like concrete.
Do you know what, part of the problem...
...it could be the flavours that you put in there
could.ve broken it down? OK.
Yuzu you've got in there as well, haven't you? Yeah.
When you put to0 much flavour into a custard, it can't set.
OK. The flavours actually sound wonderful.
That.s a bit hard.
I think you.ve lost a lot of your butter in your pastry,
s0 therefore you.ve lost a lot of the col0ur as well. Mm.
And s0 it's very, very hard. Mm.
It's like a cracker rather than rough puff.
Hmm.
The yuzu.s very sharp.
It is very strong and I love the flavours.
But that puff pastry is not good.
Laura, you've had a bad morning.
But it tastes delicious.
Thank you. And you could have a great aftern00n.
Thank you. Thank you.
Forget about it. You.ve got two more
challenges. Yeah.
Forget, just forget it. Yeah.
Oh, bad morning, I think, prue said,
which, yeah... pretty accurate. I thi nk that was actually very kind.
MATT: Now the bakers face their last gingham-wrapped mystery.
It's time for your final Technical Challenge,
which today has been set for you by the lovely Prue.
Which one.s Prue? You know, sexy lady.
Oh, right. And who.s the 0ther lady?
That.s Paul. I've told you about this.
Oh, yeah. They warned me about him.
So, uh, Prue, any words of advice?
Keep your cool and keep eve*hing else c00l.
Use your fridges.
OK, 0ff you pop.
See you later.
So, bakers, for your final Technical Challenge,
the judges would like you each to make eight little walnut whirls.
Your walnut whirls must feature a walnut sable biscuit base,
coffee ganache filling surrounded by marshmallow.
And beautifully coated in tempered choc0late.
You have two hours.
On your marks.
Get set.
Bake. Mm.
Qu ite excited about this, yeah. I like a walnut whirl.
Hopefully, I'll have the tekkers requ I red.
And they are delicious.
I think, normally, they don.t tend to have coffee-infused
ganache in the middle.
I hate coffee. I hate the smell of it.
I hate eve*hing about it.
SH E CH UCKLES
It's the final Technical Challenge, Prue,
and you.ve chosen walnut whirls.
It's quite tricky because it's all very tiny.
I love it cos you can see that beautiful
biscuit down at the bottom and then the ganache surrounded with
the marshmallow and then the choc0late on the top. Mm!
The marshmallow.s just set, and it melts in the mouth.
You've got the kick of the coffee, you've got the walnut
and then that soft marshmallow - it's delicious.
It is delicious. H mm.
Where do you think the biggest problem's going to be? That ganache.
They have to have it at the right temperature that it's soft
enough to pipe but firm enough to stay in a little pyramid,
otherwise it'll just spread all over the biscuit.
I think the marshmallow.s a bit tricky.
If it.s to0 sloppy, you'll lose those characteristic
whirl y whirlies.
And when you get to covering, again,
you want that choc0late to be just about to set.
You do know what temperature it is, don't you?
Well, yeah, but I didn.t know it was going to be 35 degrees
when 1 suggested choc0late.
It.s hot.
Thi nk we.ll *ust try and keep everything cold.
H E S1GHS I feel like I'm on fire.
Number one says, "Toast the walnuts."
Toasted walnuts smell toasty and walnutty.
So these are going in the base of the biscuit.
Choppi ng these fai rly small.
It doesn.t g ive us any instruction,
but this is what I .m assu ming is su pposed to happen
s0 I .m going with this.
I want to blitz them till they're like ground almonds.
Step two, make the sable doug h and chill.
Sable.s a type of biscuit that I've never made before.
Well, it's like a pastry biscuit, I think.
So that.s the sable dough.
Never heard of what a sable is, but, yeah.
Right, I think...let's get on with the choc0late ganache.
Oh, my God, it's so warm.
It's very hot, isn.t it? You've got to be c00l like The Fonz.
I might put an anorak on in a minute.
.'Step three - make a coffee-infused choc0late ganache."
I don't like coffee.
I .ve got some coffee beans in cream there over a low heat,
s0 that.s going to infuse the flavour, hopefully.
I genuinely don't know to roast coffee. Hot water?
Hopefully it.s infused enough.
Ganache should be silky and smooth.
No lu mps or bumps.
Heat them with the cream?
.'Stamp out eight discs of dough then bake."
And what did you think when you heard that you were going
to be making walnut whirls?
I got quite excited.
Did you get excited? Yeah!
We can't see you.
The fact that we.ve got to cut discs out,
I .m going to roll it thin.
Sable likes to be kind of that thick, but they're really small
s0 they need to be a bit thinner to be in prop0rtion, I think.
We need to get the biscuits out really, don't we?
Is it eight that we need?
I don't know how thin they were meant to be
but that amount of dough, you.d expect it to be...
I think you.re meant to have a bit more of a biscuit to it.
To be honest, I .ve probably rolled it t00 thi n.
Why don.t I re- roll it? Because we're going for it.
I .ve said ten minutes. It may be less than that.
I .m bound to mess it up.
"Step five - make marshmallow...
Good time to introduce you to Mr Sp00n.
Hello, Mr Spoon. H E LAUGHS
Go on, ask Mr Spoon.
Mr Spoon, do you think Peter's done enough to win?
WH ISPERS: He said yes.
He als0 said there.s never been
a winner who hasn.t kissed Mr Spoon.
Come on, just a little peck on the cheek.
TH EY CHUCKLE
That.s in my memory bank for the rest of my life.
I .ve not actually made marshmallow before.
I think it's just an Italian meringue with gelatine in it.
It's similar to Italian meringue.
When I .ve made a marshmallow before,
it's been a Swiss meringue method, whisking the eggs over a bai n - marie.
Normally, I would just put the sugar and water and then heat it,
and then the syrup goes in the egg whites.
Yeah, hot.
Do you want to do the old switcher00? Uh, yeah.
Yeah? OK, let.s do it.
So, we've been freezing tea towels and then putting them on.
It's too frozen.
We'll just roll it up, shall we?
Stick it behind there. Ooh.
That.s nice. And then I .ll just do the rest of the Technical like this.
Yeah, do it like that. Yeah.
With the residual heat left I n the pan, I've just
melted down the gelatine.
Throwi ng this in with the marshmallow.
Tastes like marshmallow.
It's not right, is it? What is that ball?
The hell...?
Laura.s egg whites weren't whisked enough
when she added her sugar syrup.
Yeah, that's not going to work.
Some lovely looking little cookies.
Another five minutes.
I think you.re meant to have a bit more of a crisp biscuit.
Well, that.s a first.
Oh, please may I start again?
Bakers, you have one hour left.
"Step six - using the large nozzle,
"pipe a cone of coffee ganache I n the centre of each biscu it."
Give it a quick whizz.
I thi nk we.re doi ng pretty well on the whole ti me front.
Whether it.s right or not, I have n0 idea.
I .m happy with it.
Yeah, I .m happy with that, definitely.
Just being blinded by 0ther people what they're doing.
We.ll add the gelatine, cos you need to whisk it until it gets c00l.
Look at number eight - .'Assemble."
Must have taken her a long ti me to write that up.
H E LAUGHS
I just need a really steady hand.
That is set.
Oh, they're melti ng.
The meri ngue's starting to weep a little bit...
...which isn't great.
Could be because I d id n.t take the temperatu re u p hig h enoug h.
Could als0 be it's pretty darn hot in here.
We'll chill it down in the freezer.
30 minutes remaining.
.'Number nine - coat the walnut whirls in tempered choc0late
.'and top with a walnut half."
To highlight the walnut whirl.s iconic shape...
It's quite stiff. Got some gappage, haven't we?
...the marshmallow should be covered
in a glossy coat of crisp choc0late...
Let.s try and temper some choc0late in 34 degree heat.
...which can 0nly be achieved with precise heating and c00ling.
I want to get this 45- ish degrees.
And now I'm goi ng to throw in some cold seed choc0late
and it aims to take this down at arou nd 29 degrees or s0.
But the current air temperatu re is 34 deg rees, s0 that's difficult.
So, 1've got an ice bath here
because it's so warm here,
we.re never going to get to 27.
It.s not goi ng down to temperature.
Let's see if we can remedy that.
This is really starting to come down in temperature now.
This marble slab's been I n the freezer s0 it's nice and cold.
This is going to reduce the heat.
I .ll just do, like, a quick seeder method with the choc0late.
We.re just going to whisk it in. How long have we got left?
Ten minutes remaining.
WH ISPERS: That.s love that is. That's love.
WH ISPERS: That's acting. That's acting.
36 degrees in here.
It.s not looking great.
If I'm bei ng honest, I'm slig htly dissatisfied.
We don't want to rush, do we?
I feel that if I pour it over, it might not get even coverage.
I think 1'm going to have to dip it in the choc0late.
I'm disappoi nted I n how neat they are.
You have one minute left.
I .m really liking the look you're getting of the spiral.
MATT: Bakers, your time is up.
One, tw0, three, four, five, six, seven, eight.
NOEL: Please place your walnut whirls behind your phot0graphs.
It's so hot in here that the choc0late's just melting, isn't it?
They look I nsane, guys. Well done.
Prue and Paul are expecting eight walnut whirls with a crisp
walnut sable base, rich coffee ganache
and a shiny tempered choc0late coating
on an iconic whirl of light marshmallow.
Shall we start with this one, then, Prue? Yeah.
I think it's not quite set. If this had been a bit chillier... H mm.
This might have been a timing issue. Yeah.
But it just hasn't had time for the choc0late to set.
It hasn't set. Yeah.
The biscuit is delicious.
I think it could.ve had a second longer in the 0ven.
The ganache is quite soft, isn't it?
The marshmallow.s very soft.
The choc0late's very soft. Yeah, I think it's a timing issue,
to get eve*hing just right. Yeah.
This one, the chocolate.s 0bviously set,
but it looks as if the marshmallow was a little soft.
You do want those swirls, really.
Maybe the biscuit could've done with a little bit longer.
I think so.
But the ganache is good.
Ganache is perfect.
The coffee comes through really nicely,
and there's not too much marshmallow.
OK, I do love the look of these. The swirls l00k lovely.
They are neat.
They probably would set... They would've set...
...if they'd... ..if they had a little bit longer.
Listen. Lovely crack.
That's the right col0ur biscuit.
It's good to have a decent lump of biscuit to compensate for all
that sweet stuff. H mm.
Mm. 1t.s got a nice crumble to that biscuit.
The ganache is all right, actually.
It could.ve done with being a little bit darker, but the flavour's g00d.
Hmm. They do look... That is beautiful...neat as a pin.
I agree.
Prue and Paul must now decide whose walnut whirls are winners.
Right, in third place...
...we have this one.
Laura, it just wasn.t quite ready, was it?
I n second spot...
...is this one.
Peter, you.ve managed to set it
but you didn.t get that definition in the swirl.
Which means, Dave, you are the winner.
Not least because the biscuits were a little thicker,
s0 that, with every mouthful, you could get a g00d bit of biscuit,
and they were absolutely delicious.
TH EY APPLAUD
I just can.t believe it.
My last Technical and I .ve proved to myself,
and Prue and Paul, that I can do Technicals.
I wasn't expecti ng to come second.
I thought that I was at the bottom of the pile there.
When I came first in the Technical last time,
it was like I was just the best of a bad bunch,
and I think I was just the worst
of a good bunch this time, s0, um, yeah.
I .m not going to cry over it.
NOEL: There.s just one challenge remaining
before we crown the winner of The Great British Bake 0ff.
Good luck, everyone.
Can Laura win this?
We.ve seen stranger things in the tent before.
I .ve seen people, it's all theirs to lose,
and when it came to the final challenge, they lost it.
Can I just say, we.ve written Laura 0ff quite a few times.
I do think she's got a huge mountai n to cli mb because, really, the...
ROLL OF THUN DER
God is very angry with what you've just said, Prue!
Listen to that thunder! God is agreei ng with me!
Of course he is. He wouldn't dare not to!
LAUGHTER
He doesn.t want to get snubbed at your next dinner party.
None of us do! He knows it will be a key party.
Do you think that.ll stay in?
Welcome back for your final Showstopper Challenge.
The judges would like you to make a col0ssal dessert tower,
reflecting your personal Bake 0ff experience.
Your tower of treats must feature a large cake at its base.
And then the rest of the tower must show 0ff at least three
different baking disciplines.
You have just 4.5 hours. on your marks...
...Get set...
...Bake!
The final challenge, it.s their own personal Showstopper, really.
It's a kind of exhibition at the end of the term,
where you show 0ff eve*hing you've learned.
A big cake underneath,
and then three 0ther bakes on top.
They can go down the choux, the pastry, the biscuit, the pudding,
the bread, but all I want is the perfect...
...of whatever they choose to do.
But I just hope the bakers go out feeling,
.'I did my best, and it was bl00dy g00d."
Morning, Laura. Hi, Laura. Hi, Laura. Morning.
Tell us about your Showstopper.
It.s based on a favou rite quote of mi ne by GK Chesterton,
which is, ..When it rains on you r parade, l00k u p, not down,
"for without the rai n, there would be n0 rainbow."
Laura will attempt to put her
troubles behind her,
with carrot and walnut cake,
warm and spicy chocolate orange Chelsea buns,
lemon macarons,
and miniature versions of her Star Baker-winning key lime tart.
Nice choices. How do you feel about today?
Yesterday was a little bit tops y-tu* for you.
Yesterday was just really not a g00d day to me,
but I really genu I nely don.t mind what happens.
I *ust want to do myself proud.
Just do me one favour. Mm?
Just try to keep your bench clean, for 0nce.
I don't think she can do that. Come on, that's a big ask!
Clean bench, clean mind, focus on the cake. That's all.
There.s method in that chaos, right?
MATT: For this final Showstopper, more chaos could be on its way...
...and from an extremely unlikely source.
My dessert tower, I've named it the Bonkers Bake Off Bubble Cake.
It.s to reflect my experience through the cakes being
a little bit random.
So it.s a bit more out-there than anythi ng I've done before.
Peter will deliver a Bonkers Bake 0ff
with a puffed rice Christmas tree,
complete with friand Christmas puddings,
and biscuit presents,
clashing with French lemon and blackberry choux buns,
and all balanced on a Great British Victoria sandwich.
Like your Chris Hoy cake.
Yes, yeah ! I tried to have a wee brainstorm,
thinki ng about what my experience has been,
and I came u p with tw0 mai n themes.
So one of them was, like, the challenge of it,
which has been the uncertainty.
A lot of u ncertai nty arou nd when we were coming,
what we were doi ng, the u nknown... Yeah.
...and the 0ther aspect is the joy of it all.
You know, I'm on the Bake Off, I n the final,
a show that I .ve watched half of my life,
and sort of dreamt about bei ng on...
Guess who hasn't!
Half of your life feels about 0nly five years!
Yeah!
Just get it in. A bit of a whopper, this cake, to be honest with you.
Whilst Laura and Peter aim to repeat previous triumphs...
Absolutely mahoosive.
...Dave's strategy seems a little riskier.
I am calling my dessert tower A Tower To Redemption.
I'm goi ng to do bakes where I've done badly I n some challenges.
I'm doi ng this to prove to Prue and Paul that I have got what it takes.
It is a big risk.
The definition of insanity is expecting different results
from trying the same thi ng.
It was Einstein that said it.
Dave Einstein.
Dave is aiming for redemption at last,
with a new version of his Fraisier cake,
with amarett0 syrup,
an improved choc0late bubka recipe,
raspberry profiteroles,
and miniature white chocolate and macadamia nut brownies.
You've set yourself a mildly monumental task,
of succeeding where, previously, you have failed.
Exactly, yes. Fortu ne favou rs the bold.
So, are you going to have a holiday after this is all over?
Probably goi ng to have a staycation
before little Baba comes along.
Yes! 1'd like to be your baby, if you're going to bake like that.
That got weird again, didn't it?
It d id get weird, yeah. I might leave.
Can always feed you later, if you want.
I n this epic final showstopper,
baking the largest cakes the competition has seen s0 far
is just the beginning.
So, I .m going to do my Chelsea bu n.
It.s a really lovely and rich dough.
It's got a tiny bit of ci nnamon,
and some orange extract I n there as well.
If I'm in the dog house, I normally make these for my husband.
Apparently, I'm a nagger. I just say to him,
"Well, if you *ust d id things, I wouldn't have to nag.
But, Laura.s not the 0nly one with an enriched dough
designed to make amends.
Chocolate Week, we did babkas.
I just took it out of the oven a bit t00 s00n.
I didn.t know the timings.
Whilst Dave hopes the second story of his Tower of Redemption
will soon be on the rise... To ruin.
...it.s lift-0ff for Peter's chaos theory.
I'm goi ng to start maki ng my biscuit dough.
It.s sort of an American -style sugar c00kie type thi ng.
He.s planning to make biscuits that l00k like cakes.
I've got an 0range and choc0late c00kie
and It.s goi ng to have a chequerboard effect,
like my orange and choc0late Battenberg,
which was my fi rst-ever bake I n the tent.
The doug h looks fine.
I did a very, very poor job of flipping one 0nt0 the 0ther,
s0 they.re very skewwhiff.
MATT'S VOICE: Bakers! You have three hours left!
Sponge looks nice and golden, but not brown.
Li ke last time.
You are what I can only describe as a man in the zone.
Yeah, but nobody who.s won this hasn't kissed Mr Sp00n.
Are you prepared to kiss Mr Spoon?
Oh, OK, go on, then.
Not there! On his face!
Up there?!
It's a family show!
It's a spoon!
Ah, disgusting!
DAVE LAUGHS
Unbelievable! He thinks you are going to win. C00l.
He als0 says, do you want his number, after production?
Yeah.
Choux's sounding nice, but a bit t00 bubbly.
Choux's a bit too loud there.
Definitely cooked.
Racing through it today at lightning speed.
I am now going back to make my Chelsea buns,
s0 we've got orange peel, dark choc0late chips,
and the filling itself.
Now I am sorti ng the filling out, s0 they're in sausage shapes.
That.ll do.
I .m watching you, Laura. Just by eye?
No rulers involved?
I .m not Peter! NOEL LAUGHS
Peter.s part ruler. His legs are ruler.
He measures as he runs!
But Peter.s Battenberg biscuits...
Oh, my word.
...aren't quite measuring up.
Oh, that's really thick.
Erm...
Probably should have planned this, shouldn't I?
After I .ve done this, start prepari ng the profiteroles.
This bit.s really bizarre.
Really happy with that dough.
I did do this in practice.
I don't know why my head isn't working.
I .m in the Bake Off final. That's why my head isn't working.
Rig ht, that's that done.
I am going to do the pastry for my tarts.
These Battenberg biscuits are different to the plan.
Somehow, in my head, I don't understand
how to make a chequerboard.
So, they're not chequerboard biscuits, they are stripey biscuits.
So, that.s minorly concerning.
BI RDSONG
Let.s get these I n the 0ven.
Need to get these Chelsea buns in the 0ven.
Sleep well, my beauties!
These are the... Stripey accidents.
Peter.s Bonkers Bake Off Bubble Cake
is proving more chaotic than he planned.
I .m going to try and cut some of them
to make them l00k like chequerboards,
allowing myself to get a little bit stressed out.
I'm piping out the profiteroles, I'm redeemi ng
myself from the eclat rs that I made I n one of the technical challenges.
We are adding the filling for the lime tarts.
They're nice and zesty and it just makes such a difference
cooking things that I'm happy with.
This is the craqueli n.
When it g rows, it stretches out and goes all crispy.
It.ll stop the rise, but hopefully,
these'll look really nice.
Got some chequerboards. 0h, my word.
Hopefully I .m just being a bit...of a silly billy.
90 minutes remaining...
Okey dokey.
...and the finalists. daunting to-do list...
That's that done.
...now gets much harder to manage.
If I run out of time at the end, it better not be
because I was slacking in the middle.
To stand a chance of finishing their giant dessert towers
in time for judging...
Just doing all the cake components at the moment.
...they now need to begin construction, whilst als0 finishing
their showstopper fillings and remaining treats at the same time.
I'm movi ng 0nt0 brownies now.
It's making me hungry, all this baking.
They're not very even and smart, but...
A bit gooey, I think it's just the middles that have come out.
I didn.t obviously roll them very tightly.
Yeah, they.re looking good.
Ah! Hot!
The *udges said that my brownie was more like a tray bake,
s0, very tray bake today.
The one thing that scares me a lot is all the structural stuff.
On top, we have a puffed rice cone.
I do need to get on with that structural s00n,
s0 that 1'm not flapping at the last minute.
Oh, n0!
How long have we got?
Bakers, you've got one hour left!
One hour.
That.s right, one hour.
Jeepers creepers.
If the time pressure wasn't enough...
16 more minutes for all of the brownies.
...guests have begun arriving at the most exclusive garden party of 2020.
Everyone in our bubble who was locked down
and worked s0 hard to make Bake 0ff happen this year
has been invited to see who will be crowned champion.
All right, I feel like I can do this.
Are you all right timewise?
I don't know. Just going as quick as I can, to be honest.
It'll be ready when it.s ready. Yeah.
This is the Fraisier cake now.
So, I need to get this done and then I need to start my nougatine.
Now there.s another task on the list.
I .ve got to do my nougatine, but I don't want to do it.
Just hate that kind of thing.
Without nougatine...
Got to heat this up t0180 degrees.
...the finalists. dessert towers will have nothing to support
the treats that will stack on top of their cake.
So, now I .m making the little crispy friands.
Need to make caramel, though.
Fearful that we might run out of time.
I'm not fazed by the amount of stuff that's still going on.
It.s goi ng well.
I am going int0, like, stealth mode now.
I just need to hurry up a bit.
How long have we got left?
MATT: You have half an hour left!
Yes!
Come on.
It.s hot enough. Get the nougatine ready to work with.
1deally, I .d just sit over this,
but against better judgment,
I will do two things at 0nce.
Come on, Laura. Don't flap now.
My friands are going to have the taste of the festive season.
That'll do.
I *ust need enoug h time *ust to put the treats on.
Bakers, you have '5 minutes left.
This is the time to pick u p the pace.
You can do this, kids!
Yes, we can!
I hate this stuff!
Sod it, sod it.
The treats are all over there.
Time we got left?
Five minutes left.
I .m not going to get it all on. I need more time.
So tense!
I am pleased with how it came out.
Unfortunately, slapdash is 0ur friend today.
Going for random vibes.
Ugh!
Oh, it.s to0 big. Aargh!
I .ve got some cake stands that are going spare.
If you need to use them, help yourself.
They're on this stool.
They're going to knock me 0ff points, because I haven't made it.
Just need more time.
Bakers, you have one minute left.
Go on, peter.
Do you need a hand, at all?
I .m all right, thanks, though, Dave.
BLEEEP!
Oh, well done, Peter.
Thank you.
Your time is up.
Well done, bakers. You did it.
APPLAUSE, CH EERI NG AN D WHOOP1 NG
You've taken years off me and Matt's lives!
MATT LAUGHS
The stress!
Well done, gents.
Grou p hug. Well done, everyone. Oh!
It's judgement time for this year.s final Showstoppers.
Laura, would you like to bring up your Showstopper, please.
I ndividually, if we had a plate with the key lime pie on
and a plate with the bun on and a plate with the cake on,
I would have gone, "Oh, that's nice."
I do think that individually they'd probably l00k better.
Let's have a look at the base.
It.s a carrot and walnut cake
with a ci nnamon, 0range, cream cheese filling.
That.s beautiful. Thank you.
Nice, moist, full of flavour, full of texture.
Perfectly baked.
Heavenly cake. H mm. Thank you.
Let's have a look at the key lime.
I put a bit of stem g I nger I n the filling.
Flavours are amazing in it.
I love the zing coming from that lime.
Tell us about this.
Chocolate and cand ied orange peel Chelsea buns.
There.s nothing wrong with your baking, Laura.
I like Chelsea buns sort of stretchy and squashy in the middle.
The flavour is fantastic.
And then the lemon macarons are filled with lemon cu rd.
Great flavour. Delicate.
And I love the soft middle.
You are such a good baker and you're s0 g00d with flavour.
Thank you. Thank you.
Thanks so much.
Well done, Laura.
Well done, Laura. Thank you.
Peter, would you like to bring your Showstopper up here.
This is scary. You all right?
Yeah. Once I get it up, it'll be g00d to go.
I like the Christmas theme on the top,
cos that looks quite festive, doesn't it, at the top?
It is a, sort of, battle of eve*hing.
Do you know, I think it l00ks lovely.
So, at the bottom, it's a Victoria sandwich
with a strawberry *ammy cream I n the middle.
Delicious flavour.
I think the flavour and the texture is perfect.
It's just a little drier than I thought it would be.
You need that lovely thick layer of creamy strawberry.
I n the middle, lemon and blackberry choux bu ns.
CRUNCH I NG
Blackberry is delicious.
Sharp on both, blackberry and the lemon.
And it's lovely and silky sm00th inside as well.
The choux is nicely baked.
Craquelin's worked.
I love the little Battenberg biscuits.
They're softening now a bit, but they are delicious.
OK let.s have a look at the...
Friands.
That.s a bit disappointing.
It's got that doughy texture.
It's a bit stodgy.
But, all in all, I think it's a g00d effort.
Thank you, Peter. Thank you very much.
Well done. Well done, Peter.
Thanks, Dave.
Dave, would you like to bring up your Showstopper, please.
It really looks original, enticing and very well designed.
Dangerous at the same time cos what you've done is pick things
that you think you could.ve done better.
So these are now perfect.
CHUCKLI NG
Just say yes.
Yes. Let.s have a l00k at the Fraisier cake.
My goodness, look at that filling.
That is a luxury slice of cake.
This is tender as anything.
It's really lovely.
I think it's delicious.
Beautifully light, summery cake.
OK, let.s have a l00k at your brownie.
This is macadamia nut and...
White choc0late and there.s dark choc0late chunks I nside as well.
And what we were complaining about last time
was that they were cake-like rather than g00ey.
Gooey, yeah.
Oh, I hit goo. That's better.
That.s gooey.
You've got that famous light crack on the top.
You've got a bit of texture and a g00d flavour.
So they're all right. Right, let's have a l00k at these.
Babkas.
Last time, you struggled with the babka because you didn't really
understand what you were asked for, is that right?
Yeah, and I thi nk I took them out of the 0ven a bit t00 early.
I ronically, you brought these out a little bit t00 late.
Hmm. Ah. Įust what I was going to say.
The flavour's good, but the dough's quite tough.
It should be more open than that.
OK, let.s try these choux buns.
Straight away - they're too flat.
I als0 think you didn.t bake them for quite long enough.
They weren.t crispy.
They're als0 not helped by having a very wet filling.
The cream needed to be a little bit thicker.
Brownies, check.
Your main Fraisier cake, check.
Your profiteroles and babka cakes, still need work.
But I als0 think that Fraisier cake is
one of the nicest things I .ve eaten.
That was heaven. Thank you. Thank you very much.
Well done, David.
Well done.
Uh, I just don't know if 1've... If I've done enough.
Prue wasn.t so keen on the friand, it was a bit stodgy,
but I still love a bit of stodge.
Having just had that feedback and it being better than I expected,
I .m now like really gutted that I didn't sort of do better yesterday
cos I feel like I could've done it, maybe.
I think definitely it's going to be between Peter and David.
And I think David.s going to just nab it.
Oh, I'm bricki ng it.
I thi nk it.s goi ng to be so close and we can't do any more now.
It.s all up to the *udges.
...9, 10. Coming, ready or not!
Sponsors The Great British Bake 0ff.
Whilst the finalists join their fellow Bake 0ff bubblers,
Prue and Paul have an enormous decision to make.
You said this was delicious four times.
I'll say it agai n. It was utterly delicious.
You said that was heavenly. NOEL CHUCKLES
The base cake on every one of the bakers was some of the best examples
of those cakes I .ve ever seen.
At the beginning of the day, you said Laura would have to excel.
Her flavours were beautiful on every single layer.
But she is not in the running to be the winner, but the 0ther tw0 are.
And they are s0 close and because the tw0 sponges
are both perfect - then we.ve got to judge on the 0ther three things.
You said this was excellent and this was excellent
and these tw0 could've been improved.
And there were two of Peter.s that you thought were excellent.
...excellent, those tw0. And tw0 that could've been improved
and I .m thinking they are neck and neck. And how do... It's a draw!
How do you... 1t is a draw.
How do you on Earth do you come to decision?
This is as close to a draw than I've ever seen.
Wow.
APPLAUSE
Bakers, would you like to come and join us, please.
APPLAUSE AN D CH EER1 NG
Congratulations on reaching the final.
Usually you'd be here with your family, but this year,
you're here with a different kind of family,
the amazing bubble who came together to make this show
and I would just like to say a huge thank you to everybody
who worked on it and in particular to the medics, to the cleaning
team and to all the staff here at the hotel wh0've l00ked after us.
Thank you so much.
CH EERI NG AN D APPLAUSE
So, it's time to find out who has won -
and the judges have said it was the closest final they've ever had
and the hardest decision they.ve ever had to make.
OK.
The winner of The Great British Bake 0ff 2020 is...
...Peter.
CH EERI NG AN D APPLAUSE
APPLAUSE DROWNS SPEECH
PETER LAUGHS
You're the winner, mate.
Oh, amazing. Amazing.
No, 1... 1 -I can.t...
I can't quite believe that 1'm here.
Huge congratulations, Peter. Amazing, amazing.
I can't quite believe that I made it on the show.
I can't quite believe that the show happened.
This is going to be a really huge chapter of my life,
and what a way for it to end.
How close was it with David and Peter?
It came down to little bits of crisp on a choux bun.
It came down to flakes in a rough puff pastry.
It was honestly that close.
Peter should be exceptionally proud.
He.s the youngest winner we've ever had
and the first Scottish winner we've ever had.
Do you know, I .m terri bly proud of Peter.
I feel as if he's my g randson or somethi ng
because he.s such a nice guy.
I want a pictu re with you.
And he.s so eager to learn.
You can't not li ke hi m.
At my age, you feel they.re all my child ren or g randchildren
or maybe even g reat-g randchildren.
I gave Peter a good run for his money but he really deserves it.
I .m not disappointed at all.
If someone told me that from the beginning, I would be a runner-up,
I .d take that all day long.
Overjoyed and then bittersweet cos it's over
but als0 looking forward to going home and
I .m just really made up 1've got some flowers, to be honest.
And you really genuinely couldn.t ask for a better winner.
Like, he... He really does deserve it.
My flatmates told me
that there's a really nice shelf in 0ur new flat that I can put it on.
DRUMS PLAY
I wanted this a lot.
When I was '2, watching the show, it got me int0 baking big time
and think that was series three,
and that's like my favourite ever series of the Bake 0ff.
James got to the final and John won that one.
I .ve re-watched that series like probably eight or nine times.
I mean, 1'm a Bake Off nerd.
I think 12-year-0ld Peter would be, uh, in awe.
I don't think I .d believe it,
but 1'd be just the most excited, giddy kid -
which I feel like I am right now.
I am that excited giddy kid.
Go and show it 0ff to that lot. CH EERI NG
MUS1C: We Are Young by Fun. (feat. Janelle Monae)
# Tonight
# We are young
# So we.ll set the world on fire
# We can burn brighter
# Than the sun
# Carry me home tonight
# Just carry me home tonight
# Carry me home tonight
# Just carry me home tonight
# The moon is on my side
# I have no reason to run
# So will someone come and carry me home tonight?
# The angels never arrived
# But I can hear the choir
# So will someone come and carry me home?
# Tonight
# We are young
# So let.s set the world on fire
# We can burn brighter
# Than the sun... #
Hey, Andrew. Hey.
Hi. H iya, is everyone there?
ALL: Yeah.
Um, I just won the Bake Off.
ALL: Yeah! Who0!
# So let.s set the world on fire
# We can burn brighter
# Than the sun
# So if by the time the bar closes
# And you feel like falling down
# 1'll carry you home tonight. #
Are you a Star Baker in the making?
If you'd like to apply for the next series of Bake 0ff, visit...
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