The Great British Bake Off - An Extra Slice (2014) s05e06 Episode Script
Pastry Week
1 Week Six in the Tent Fudge! Keep calm and keep going.
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and pastry put the bakers under pressure.
Oh, my God, this is so bad of me.
Where is he? Paul's on the show and he normally arrives walking through the buttercup field! Oh, I hope he hasn't forgotten.
Hello.
Hello, Jo.
You normally come from that way, where have you been? Well, I brought the car so I parked the other side.
Oh, OK! Time for an Extra Slice.
Hello and welcome.
Samosas, strange looking choux buns and stonking great pies - did we all enjoy pastry week? Ruby was really excited, because as this unseen moment shows, she loves absolutely everything made of pastry.
I do love pastry.
I love eating tarts.
I love eating Wait, what else is pastry? Having missed last week's Showstopper, Prue was still feeling a bit sniffly, but made sure she didn't distract Paul.
It's gorgeous, and in fact the pastry, again, is so thin.
Sorry.
It seems that Jon has very strong views on pastry.
Pastry, it is possessed by the devil.
You turn your back on it and it will eat you alive.
Well, unfortunately, Rahul overheard Jon and immediately started to feel nervous around his samosas.
As ever, we're joined by the baker who left the tent, and this week it was Dan the Man.
But the great news is that Dan will be joining us later in the show.
Also coming up, we've got some great pictures of the baking you've been doing at home, and Tom Allen won't be letting his total lack of baking knowledge hold him back as he has a look at the pastries you, perhaps unwisely, brought along to the studio.
Show us your bakes! Joining me to chat about rough puff and stuff, I've got a brilliant panel of celebrity guests.
Will you please welcome Richard Osman! Scarlett Moffatt! And the king of Bake Off, Paul Hollywood! Hello! Well, we're delighted to have you with us, Paul.
How's Bake Off been for you so far? It's been amazing this year, actually.
I think the blend of the bakers' characters actually get on, they're really tight as a group this year.
And the flavours they've come up with have been stunning.
Very impressed.
Well, it's been an unusual series - no bakers sent home one week, two bakers sent home last week.
Is it true that you eliminate yourself from the tent in Vegan Week? I tried! Now, before going into the Showstopper, you, Prue, Noel and Sandi always have a little chat about how well the bakers are doing so far.
And I was interested to see you often play a game when you're sat round the table, a game of What's Outside The Tent? Here's Sandi having a go.
It is really a wide open field.
Yeah.
Scarlett, welcome to the show.
Now, when it comes to pastry, are you sweet, savoury or both? I mean, I like owt with pastry, to be honest.
But I like sausage rolls and that.
So, savoury, I'm more of a savoury person.
Yeah, a sausage roll from a service station.
Don't you think? Oh, I do.
That they have in those sort of things where they slightly warm them up and you think, "I wonder how long that's been there" But they're always delicious.
I don't know if you're involved in that at all, Paul? I was.
I think a good sausage roll you cannot beat, I must admit.
It used to be called the baker's breakfast, the sausage roll, cos it's normally the first thing we bake off when we go into work.
So you bake off the sausage roll, you get your floury baps that come out normally about an hour later, and you slap it in-between a floury bap and eat it.
It's delicious.
Oh, how lovely.
Oh, that does sound nice.
It works, though.
Honestly, try it, sausage roll in a floury bap.
A sausage roll with pastry round it in a floury bap? Yeah, yeah, in a floury bap.
Oh! I love how many carbs are in that.
Yeah.
OK.
Let's just remind ourselves what happened in Hang on, which week is it? I mean, we're at week seven now in the Bake Off Week six.
We're week six now in the Bake Off Bless Paul! Thank you.
So, let's just remind ourselves what happened when the bakers had a brush with pastry.
Week six saw the return of the bakers' arch enemy Argh! .
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pastry.
It is possessed by the devil.
Bring it on! The samosas Signature was sweet for some It's a juggernaut of flavour.
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but sour for others.
Bit tough, Prue? While everyone got fired up So scary with the blowtorch.
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by the puits d'amour technical.
Well of love.
Didn't know I had a well of love, to be honest with you.
Before taking on a monster of a Showstopper Oh, God, how am I going to do this? .
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fit for a king It's really wet.
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and queen.
It tastes delicious! It was Dan's turn to leave the tent, while Briony was crowned Star Baker.
So, a brilliant week for Briony.
She produced perfect pastry in the samosa Signature, came top in the Technical, then wowed the judges with her appetising Alice In Wonderland banquet pie.
Paul, before my alliteration becomes really annoying, tell us why Briony deserved the Star Baker crown.
I mean, she did phenomenal in the Technical, she won it.
And then I think her Showstopper was incredible, the pie.
And her samosas were delicious.
I mean, it's nice actually, cos Briony's been promising to become Star Baker for a few weeks now.
And to do it at this time is a good time to do it in the last half because it's then that you build on it with a little bit of confidence.
So, she was amazing.
That Alice In Wonderland pie was It, like, had game inside and it was a game on top.
Cos you could play Ah! I was like, "You are so clever!" Yeah.
I love her.
Richard, Briony was grinning like the Cheshire Cat this week.
Were you pleased for her? I was really pleased for her.
You know what, this has been my favourite series ever of Bake Off, I think, cos all of the contestants seem so lovely, you know, really great personalities.
And every week when someone gets given Star Baker, I'm like, "Oh, brilliant, it's them, it's them!" Usually, there's a couple of wrong 'uns, right, Paul? But this series I know you can't say, we've been talking beforehand.
I was so chuffed for her, but I'm so chuffed for all of them, they're such a lovely bunch.
Now, we've noticed before how Briony sometimes looks a little bit shifty, like she's smuggled some extra ingredients into the tent.
Take a look at this.
Sadly, pastry got the better of Dan this week and he left the tent.
There was too much water in his samosa pastry, too little rise in his puits d'amour and too much raw pastry in his banquet pie.
It really was a desperate week for Dan.
Why did he trip up over some pastry, Paul? I don't know what went wrong, whether it was confidence.
I think if you fail on the first challenge and don't pick yourself up or get a strong position in Technical, you're on a hiding for the Showstopper because your head's all over the place.
"If I don't do this, I'm out of here.
" But it was really sad actually, cos his puits d'amour, it tasted OK, but it was just flat.
He opened the door when he was meant to be putting the sugar on.
So, is that one of the worst things you can ever do with pastry? Yeah, yeah.
Oh, OK.
I'm always opening the door to Greggs, I'll say that.
Yeah.
So, in the Signature, the bakers were tasked with producing six savoury and six sweet samosas.
They had to roll each one out so that the pastry was really thin.
Rahul used a big wooden rolling pin, as did Ruby, while Kim-Joy used a tiny porcelain rolling pin she borrowed from a pixie that lives at the bottom of her garden.
Jon's fillings were a nostalgic nod to the time he wooed his wife by cooking her romantic meals, and whilst his pastry was a bit soggy in places, his flavours were delicious.
Richard, is a chicken and pesto samosa your idea of romance? Well, I don't know, it's his, isn't it? I thought it was rather lovely he was paying tribute to the filling he gave his wife on their first date.
I thought that was rather I thought that was Oh, come on, everybody.
Honestly, it's like having Prue Leith in the room.
Now, Rahul went with paneer and potato for his savoury, followed by a sweet filling of coconut, ricotta and cashews.
Prue said they were faultless and gave him one of her trademark double Chinese burns.
And, Paul, you gave Rahul yet another handshake.
Yes, for his great flavours and melt-in-the-mouth pastry.
Why were his samosas so perfect? The flavours and spices that he introduced into his samosas, the pastry was delicate and he even did those little slits as well for a little bit of decoration.
The colour was beautiful, texture, appearance.
They were just perfect.
I even started crying when you gave him a handshake.
Did you? Yeah! Cos you can just see in his face he just wants reassurance and he just wants you to say I think he's such a fantastic, gifted baker.
And every single time he finished his challenge, he was on the phone to his mum.
Aww.
And he was on the phone for quite some time, you know.
I think he's a cult leader.
I think if there's one cult leader here, it's not him.
Let's get onto Ruby, shall we, because Ruby used her mother's chutney recipe to accompany her traditional savoury fillings of peas, potato and onions, and also made an orange-infused date and almond sweet samosa.
Paul, you described her sweet samosa as a "juggernaut of flavour" and awarded Ruby with another handshake.
Yeah.
Aw, mate.
There's too many handshakes.
Honestly, earlier, I saw Paul get a Kit Kat out the vending machine, shook its hand.
Do you know what, I've been asked that a lot this year.
I mean, someone actually did a study on it this week and did a graph.
I went, "Please! Get a life!" That was probably Rahul, to be fair.
Now, Ruby's been up and down across the weeks, really.
What do you make of her as a baker? She is a very natural baker.
I think she's got better, actually, in the last couple of weeks.
I think because she's listening to the constructive criticism that we gave, I think she is getting pretty strong, pretty strong.
I think she's great, I think she's too young to win.
I don't think it's fair.
I think young people That's ageist! Absolutely.
It's all right to be ageist against young people.
I don't think she's had enough disappointments in life.
Anyone over 40, they've had so many disappointments, let them win Bake Off! I think How old is she? You can't win Bake Off at that age.
For the Showstopper, the judges were after a beautifully decorated and hand-shaped pie that could serve as a centrepiece of a Tudor banquet.
Jon surprised literally no-one by going with a Welsh theme - a dragon design with a filling of minced beef, leek and carrot.
He opted to make it out of puff pastry, and yet at no point thought to call it Puff the Magic Dragon.
Prue was full of praise for Jon's flavours, which, for some reason, she found hilarious.
It tastes delicious! Now, Scarlett, Prue described Jon's pie as being like a "monster sausage roll.
" From what you've already said, you like the sound of that, don't you? That would go down a treat at our family buffets.
It would.
The word "monster" and "sausage".
No, I mean I actually didn't mean that! I actually I didn't mean that.
Now, Rahul went with a butterfly design complete with tentacles for his pie filled with lamb curry made from a secret family recipe.
The judges said his filling was "beautifully cooked with the "perfect blend of spicy flavours.
" Scarlett, what did you think of That butterfly! I don't mean it awful cos I couldn't do it any better, but I'm not on Bake Off so I can't be judged.
It literally looked like when you do food tech at GCSE level.
Like, that's the design that it looked like.
But what if he's watching and you've upset him.
I'm sorry.
What if he's crying at home right now? He won't be! He doesn't care about my opinion, man! What if he does? The butterfly was called Scarlett's Butterfly.
I'll just leave now! We did see some incredibly creative takes on the banquet pies this week.
Here's an unseen moment which shows you enjoying Ruby's chilli filled banquet pie.
Congratulations, that is very good hot water crust.
Not boring.
Beautiful, not boring.
Tasty.
Tasty, crisp.
He got a bit of chilli.
That was the last thing Paul Hollywood ever tasted.
Onto the frankly rather weird Technical to make six puits d'amour - a classical French bake that means "well of love.
" Ruby, could you read us out the recipe, please? "Using a small piping nozzle, pipe the choux in a circle "half a centimetre in from the edge of each pastry disc.
" Doesn't make any sense so I'll stop reading.
I felt the same about The Da Vinci Code.
Ruby came last.
After her disastrous puits d'amour and nearly asphyxiating Paul with her banquet pie, Ruby made a quick exit from the tent through an escape tunnel she'd been digging for just such an occasion.
Coming up, we'll be taking a look at the weird and wonderful creations you've been baking in your kitchens at home.
Back in a bit! Welcome back.
I'm here with Richard Osman, Scarlett Moffatt, and Bake Off legend, Paul Hollywood to pick over Pastry Week, and I've been down to the tent as usual to find bits of discarded footage.
Paul, I found a bit where someone asked you if you're going skinny dip in the lake.
I'm not going to, but I'm sure Sandi, Noel and Prue will.
But it seems you changed your mind, and here is Briony's reaction when she saw you.
OK.
Brace yourselves.
It's time to welcome our resident Bake Off superfan, it's Tom Allen! Hello! Hi, hi and hi.
Hello.
Hi, Tom.
Hi, Jo.
Hi.
Can't wait to hear what you made of Pastry Week, because you were telling me before the show, right, that in your opinion, Paul doesn't know what he's talking about, is that right? Yes, I did say that, but I wouldn't dream of saying it to his face.
And what a week it's been, Jo.
Of course, it's been a celebration of pastry, hasn't it, unless you're Paul, in which case That is not a celebration of pastry.
Oh, no! It's not a celebration of pastry! We were so looking forward to celebrating pastry.
How do you celebrate pastry, though, Paul? Is there maybe sometimes a firework display, maybe a fly-past, a vol-au-vent? Do people do sort of pastry-themed karaoke where they sing, I don't know, knowing me, knowing choux? Also this week, John, John a wonderful baker has had a real up and down time, I thought.
Of course, last week I said how much I loved him, and I wanted to go to Center Parcs with him, and we all loved him I think, until he did this So when you've finished separating your eggs and you've got these lovely egg whites.
Never let them go, there's good protein in there.
Reminds me of Rocky.
John, no thanks! Manon said, as well, she's looking for a husband.
Well, I thought she'll be looking for a new baking competition if she carries on like she did this week.
Guys, chill out.
Prue of course came in with that very well known phrase, as a bit of comfort Keep calm, and keep going.
Mmmm Prue, I think it's "Keep calm and carry on!" I wonder what other phrases have been treated by Prue, maybe Diamonds last for ages! And then, for the Tudor banquet showpiece, it's a Tudor banquet showpiece, everyone! For the Tudor banquet showpiece Don't do that .
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Kim-Joy, Kim-Joy, Kim-Joy, she made a vegetarian mermaid called Silky.
Of course, I do think if you did make a vegetarian mermaid for a Tudor banquet, the Tudors probably would have burnt you at the stake as a witch.
And they'd be right.
As well, Kim-Joy, what would you be doing when you got out your felt tip pens and started writing Pythagoras' theorem on top of all of your samosas? Everybody knows, the only maths you should be doing on top of pastry is of course Pi! Shut up.
Next week, it's Vegan Week and mmm, I love vegan things! I can't wait to see what those bakers are going to do with an avocado.
Thank you, Tom.
That's great.
Coming up, Tom will be taking a look at the bakes brought along by slice viewers have been doing at home.
Last week, we showed a picture of a cake that looked like a roast chicken dinner.
And you've really picked up that idea and run with it.
Nicky from Taunton has got a friend who's obsessed with full English breakfast, so, what do you make for a friend like that? A cake that looks like a full English breakfast, of course .
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but tastes of fondant - call yourself a friend, Nicky? I don't think so, but that is brilliant work.
Fionn from Beverley did something unusual.
She made a cake that looked like a cake, a hedgehog cake for her three-year-old's birthday, and in a highly unusual development on this show, achieved a successful outcome.
Unlike James and Ella from Oxford.
Kiera from West Lothian spent hours making a cake that looks just like pet pug, Domo.
That's the real Domo, and here's Kiera's cake.
Aw.
Excellent work.
You've really captured Domo's enquiring expression.
Meanwhile, Carrie was busy working on a cake for her daughter's 21st of their gorgeous dog, Ben-Ben.
Would Carrie be just as successful in capturing that sweet little face? Oh, bad luck, Carrie.
Finally, John's banquet pie Showstopper was in the shape of a dragon, and that was the design Dulcie's husband decided to go with for her birthday cake.
Here 's the picture he used as an inspiration.
I love the delicate jelly tot spines.
Let's see what Dulcie was presented with on her birthday.
Keep your pictures coming using the hashtag ExtraSlice, or go to channel4.
com/extraslice and thanks to everyone who sent their pictures in this week.
Off you go, Tom.
Thank you, Jo.
Now it's time for part of the show where I get to celebrate the wonderful and not so wonderful bakes brought in by our studio audience in a segment I like to call Why's That Bald Man Always Shouting At Cakes? Because they don't shout back, that's why.
Now, oh, those look nice! What is that?! What on earth have you done there?! What is this?! Who are you? Who are you? I'm Amanda.
You're Amanda, I bet you are.
And what have you done? It's disgusting! It's a vanilla and beetroot brain.
Brain! Oh, and this is a spinal column? It is.
Oh! And what inspired you to make this, are you a serial killer perhaps or? What inspired you to make it? I just thought it was a good idea.
You thought it was a good idea, like so many ideas.
We think they're a good idea, but when we see them in front of us on a plate! And what do you do for a living? I look after animals and children.
You look after animals and children, well if ever a more horrifying thing was ever said on this programme, I'd be very surprised! Come on! Over this way, get out of the way, Rich! OK.
OK, OK.
Becca and Georgia, Becca and Georgia.
Hi, oh, wow! Stand up, stand up.
Becca and Georgia, what on earth have you done? Explain yourselves.
It's a turtle made out of cinnamon swirls.
Is it? Or is it just a pile of cinnamon swirls? it's got a really cute face.
It's got eyes! It's got eyes.
And feet, it's like it's alive in front of us, isn't it? Now, why have you done that? Why have you done that? Well, it was Kim Joy who did the space turtles, and we thought we'd do an homage to her.
So you thought you'd assemble some, what is this, Tesco pastries in a stack? So, we had a They are from Tesco? No.
No? No? No, we made them but the pastry's from Tesco.
The pastry's from Tesco.
You can't make that pastry with anything from the supermarket, what pastry did you use? It's puff pastry.
No, wrong pastry.
Should be a Danish pastry.
Oh, no! What? Shame! Shame on you! Shame! Ban them! Ban them! Get out! Get out! Dawn and David from York, where are you?, Dawn and David? Oh, you're right there! How convenient! Stand-up, Dawn and David.
Look at you, from York - such a posh place.
You're from where? Molton.
Molton, his that? Near York.
Near York! Yes, near York.
Is that an even posher place than York? Yes! Even posher, you seem quite posh.
Oh, thank you! Well, you start talking and then I question it.
Now, what have you brought for us, David and Dawn? Blood rolls! Blood rolls? Yes.
Why do you call them that, David? Black pudding.
Black pudding, which of course is made of blood.
Oh! Lovely! That's the twist! It's pork, black pudding and apple! It's pork black pudding and Apple.
Oh, yeah, bring it here, absolutely.
That sounds nice, that! Paul likes the idea of that.
He's such a bloke isn't he, that Paul! OK, thank you.
We're going to see what everybody thinks of this.
What a lovely garnish this has got, as well.
All right, do you want to have a go at those, see what you think? Do you want a plate? Do you want to cut a bit of it, or do want a whole one each? Oh, give them a whirl! So, what do you think, Richard? That a great response, isn't it? It's going really well, David.
Paul, Paul, what do you think? I really like them, it needs more apple in it, though, I think.
A bit more apple, but I think it's delicious flavour.
Yeah, I think it's great, needs more apple in it! That'd be my view.
I'll bring those back, I'll bring those back for you.
Thank you.
Thank you, thank you.
Lovely, lovely.
Now, we're going to John from Liverpool.
Where's John from Liverpool? Right there, John.
You're from Liverpool! No, no.
Across the water from Liverpool.
In the Wirral? On the Wirral On the Wirral, sorry.
Whereabouts? Paul, excuse me, this isn't "Hello I'm from Liverpool, whereabouts are you from?" It's my home place.
Do you still live there, Paul? No? OK, John! Now, I believe one of these wonderful pastries is your own actual invention, is that right? More or less, yes.
Tell us which one.
What is it? So, the profiterole inside a vol-au-vent.
The profiterole inside a vol-au-vent.
What do you call that? A profita-vent.
A profita-vent.
Oh, I can't wait for that to catch on in Liverpool.
Well done, John, everyone! Well done! Petra, Sue and Anne, where are you? "This looks wonderful," it says my card.
We don't know that! What is it? It looks like a bit bacon and cheese pie, but it's actually an apple frangipane tart with rosemary and goat's cheese.
Hang on, so it looks savoury, but it is sweet.
But it's got goat's cheese in it.
It has.
So it's not actually sweet, is it Petra? It's sweet.
So you've slightly misled us and wasted quite a lot of time here.
And what is this? What is this? If it wasn't for the plate, I don't think we'd see them? No, these are chocolate and peanut butter.
Chocolate and peanut butter, lovely.
And this is banana and cheese.
What are you talking about, banana and cheese? What do you mean, banana and cheese? We used to grow up eating banana and cheese in South Africa Well, we used it grow up eating Spam, but we don't do it any more! We've moved on! We want to try that one, I think.
The general consensus says Oh, Anne, they want to try this lovely beige feast! Oh, look! It's so bright, it brings the party! It's a celebration of pastry, everyone! It's a celebration of pastry! Oh, so much beige! OK, so we are going to try this.
Now, Paul, have you ever heard of mixing banana and cheese together, cos you did that programme where you got people to pay for you to go on holiday, and tasted all those cakes.
Err, no.
Is this the banana and cheese? Yeah.
Which one's the? Which one's the nice one? The chocolate one? Yeah, the little one.
Did you make the pastry or buy it? Bought! Oh! What is going on? Again?! You should all be ashamed of yourselves.
Where did you get the idea from, bananas and cheese? Well, we often eat banana and cheese just as a snack and I just thought I'd try it in a pastry.
What other things have you thought about mixing up together?! You're a charlatan! You're a fraud! You should be ashamed of yourself! Oh, nice! Very nice! Get out of the way, Rich! All right.
Now, everybody comes to me to announce who will be this week's Star Baker! Who will it be in Pastry Week? Well, the judges, by which I mean myself, have decided that the winner of Star Baker this week is It's Dawn and David from York! That horrifying monstrous blood puddingcaketwist .
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pastry pie.
Now, the person leaving us, I mean we're all going to leave, but the people leaving us this week are Becca and Georgia with that rubbish rolled-out turtle mound of Of course it was! And thank you to all our studio bakers! We are delighted to have the Bard of Bread, Paul Hollywood, with us so I thought we'd use this opportunity to set Richard and Scarlett their very own technical challenge for Paul to judge.
Just like in the tent, your challenge is a mystery, shrouded in gingham, so if you could remove the cloths? Right, so Paul .
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if you would demonstrate what Richard and Scarlet have to do? Right, first of all, you've got to divide your dough into two Oh, no, there's more? Roll it over.
Why are you doing that, Paul? Well, basically, I'm going to roll it up to make it nice and smooth Right, wow! And then you can taper it off, roll it out and taper it at the end I mean, I can tell you already this is not going to go well.
Yeah, you making it look so easy! Get your knuckles in, roll it up, again quite tight, and then roll it out, so it's all the same length and you just taper off right at the end.
Now what you're going to do, is put it into across, OK? And you start by putting one down, two up, one down, two up Oh, I'm lost now.
And then seal it together and there you have a perfect plait.
Well OK, Paul is going to judge your efforts.
All right.
So, on my count, ready steady and plait! Oh, that's hard! Oh, that's harder than it looks, innit? Innit? Oh, right, yeah, and then I've gotta I'm letting myself down, d'you know? I always thought I would get a handshake of you, and I could put it on my CV, and I've let myself down and I'm gutted.
All right, OK Start plaiting, that's it.
Put it in a cross now.
That's it.
Cross, that's it.
Now start plaiting, remember, do it the other way, like that.
All right, all right.
OK.
Oh, I've got it.
I thought this was supposed to be hard! One down, two up.
One down, two up.
And then work on the other one.
One down, two up.
There we go, tuck that under.
Come on, Scarlett.
Oh, my word! Not bad at all.
Right, time's up.
Time's up.
Ta-dah! OK.
Normally when you lift up the plait, it holds.
Right.
It's amazing, it looks the same, it looks identical This looks like the last turkey in the shop! Bless I really tried.
This, I think you'll find has some consistency.
- There's our winner! - Come on! That's the best thing that's ever happened to me! Coming up, the latest baker to leave will be here to give us the lowdown on his time in the tent.
See you in a bit! Welcome back to An Extra Slice, where I'm pontificating about pastry week with my guests, Richard Osman, Scarlett Moffatt and Paul Hollywood.
And I'm delighted to say the time has arrived to meet the baker who sadly left the tent this week.
He's the man who strove for perfection with his bakes, but sadly, he ran out of puff in pastry week.
Will you please give a warm welcome to Dan! Dan, welcome to An Extra Slice.
Hello.
We're delighted to have you with us.
Congratulations for making it all the way to week six in the tent.
Brilliant achievement.
When you actually first walked in there, what were your first impressions? Um, just very surreal.
And it was very Everything was very casual and informal.
And when the first challenge started, I almost couldn't believe that, like, that was it, that it was actually Happening.
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happening, yeah.
It was very, very nerve-racking.
Let's talk about pastry.
Now, a lot of the bakers were apprehensive.
Were you another one with a pastry fear? I thought I was pretty good at pastry, actually.
So, yes, it was pretty disappointing! The truth is, to be successful in the tent, it takes an astronomical amount of work.
It's a lot of work.
And I think, as time went on, it just became unsustainable to work so hard.
And I knew I wasn't very prepared coming into pastry week, and I couldn't sleep very well cos I knew I wasn't prepared, and I was just sort of tired and foggy and it just Yeah, it was pretty spectacular, wasn't it? Yeah, cos it's weird, isn't it? That's what people don't see, is it? You know, you're working up to a big day and no-one's got any idea how much sleep you've had, what's going on, all that sort of thing.
Yeah.
Before we talk about some of your triumphs, I wondered you could just clear something up for me.
As we saw, you went for a cheese board theme with your samosas.
Yes.
And I have to say, that surprised me, Dan.
Because, after your experience in spice week, I thought you'd had enough of cheese.
Yeah.
Let's remind ourselves.
What the hell is that? It looks like cheese.
I've ended up with like, lumps of cheese in my cake batter.
Yeah, I know, I don't understand what the hell happened! Going to have to start again.
I'm actually screwed, now.
That's half an hour gone, and I'm back to zero.
Curse of the Star Baker.
Right, no cheese this time.
I've got so much to do! Bakers, you've got one minute left! Was that cheese? Yeah, it was curds.
I thinkthe only thing I can think is that the milk got overheated, and then an acid would have reacted with it to make That's what I was thinking.
Same here, that's what I was thinking.
Now, of course, spice week was when we saw the bakers tasked with creating a biscuit chandelier.
Mm-hmm.
At one point, Paul queried the recipe for your kaleidoscope design, and you seized the opportunity to voice something that, let's face it, we were all thinking.
Let's remind ourselves.
When you're adding icing, it also affects the texture of the biscuit, and it's going to be hanging.
It's a ridiculous idea, no offence, Paul.
But I What? Hang on a minute No, hang on a minute.
Are you saying that the challenge itself is a ridiculous idea? I wouldn't start there, Dan.
If you do an internet search for biscuit chandelier, do you know what comes up? Nothing.
Nothing.
Exactly.
That's why it was chosen.
Good for you, Dan.
I was 100% behind you on that.
I thought it was a great challenge, Paul.
We were all really proud in our family.
We were, like, cheering at the telly when you did that! I get really invested, like, I care about you more than I care about some of my own family.
You do, you get really invested in it! I'm going to miss you! Thank you.
Thank you.
Let's talk about dessert week, when you were crowned Star Baker after actually nailing all three challenges.
You actually earned a Hollywood handshake for your fruit roulade signature.
I did.
And then came first in the blancmange technical, before producing a peach of a Showstopper with your melting chocolate ball.
Now, you'd come so close in previous weeks, so how did it feel to finally be awarded the crown? Umreally good, obviously.
Probably relief more than happiness, cos I was just so, you know, came close a couple of times and it was just a relief to finally get it.
The main thing I wanted going into the show was I just really wanted .
.
my two goals were win Star Baker and make it more than halfway.
And I just about managed it, so it wasn't too bad.
But I felt I felt a bit bad for Jon that week, really.
Because I thought Jon did Jon was my mate in that tent.
Me and Jon got on so well.
And he had such a smashing week, and I kind of felt a bit bad, really, that he didn't get to have it, but during your time in the tent.
The first was in cake week for your Black Forest tray bake.
Mm-hmm.
And you then earned another handshake in bread week for your sticky spiced Chelsea buns, which Paul described as "annoyingly perfect".
Loved that.
Paul, why did Dan's perfect buns upset you so much? Because they were perfect.
Yeah? Yeah, they were very good.
Talking about texture and the way that it broke, the whole thing together was was pretty exceptional, yeah.
Was that one of your highlights? I think that was actually my highlight, because I really felt like Paul wasnot wanting to give a handshake in bread week, so Yeah, no, I loved that.
That was brilliant.
I think the most natural time in Bake Off, and this has always been the case, is when we We've obviously said who Star Baker is, and when we actually give out the verdict of who's going, and then we all get together.
And it's that time there that, actually, I can be most at my normal self and talk to you and say, "Well, you did this," and You give a little nugget of something to somebody at the time, you know, encouragement.
And Pru got quite upset, the week that you left.
Aww.
She had been drinking quite heavily, though.
I have to say, one the these things I've enjoyed most about watching you in the tent is your brilliantly expressive face.
Let's have a look.
Time to get started, then, isn't it? Sorry, sorry! Naan breads! God in heaven! I'll do a peach! Now, as you know, here on Extra Slice, we ask you to have another go at a bake that didn't go quite so well for you in the tent.
Yeah.
So what have you decided to do? So I have remade my ginger cake.
OK.
- Oh, wow! It looks amazing.
- Wow.
Please don't drop it! It is so stressful.
It is stressful.
One week, you're going to drop it and it's going to be brilliant! But that week hasn't come yet.
Okey dokey.
It looks absolutely incredible.
Are you pleased with the way it looks? Yeah.
It might still be a bit cold, I had to chill it down to get it in the car here.
This is a massive cake! It is a massive cake.
That's what it looks like, guys.
I wonder how many calories are in that.
4,000, I'm having it! Oh! That's delicious.
Absolutely It's the ginger content, the heat in there, the cooling of the frosting, as well.
It's fantastic, really good.
Well, let's give Dan's ginger cake a round of applause.
OK, time for a quick break.
Stay with us, Dan, because we want to present you with a special memento of your time in the tent.
Don't worry, it's not a biscuit chandelier.
Join us in a bit! Welcome back to the final part of the show.
Everyone is here, Tom, Dan, Richard, Scarlett and Paul.
Let's enjoy a few more pictures of your baking at home.
We've had a delightful flamingo cake sent in by Helen and Sandra who made it for their friend Nikita's 21st birthday.
Great, isn't it? But because this is Extra Slice, it is almost inevitable that if we pan down, we discover that it has got slightly spooky human feet.
Naomi from Cornwall has found the perfect idea for your next Biscuit Week show-stopper, Paul.
As Dan pointed out, the biscuit chandelier was a slightly unusual challenge, so why not go the whole hog and get the bakers to create a biscuit cuckoo clock? Wow.
Dan, fancy having a go at that? Absolutely not.
Finally, Angela's attempt to bake a special cake for her grown-up daughter.
She eagerly set out to make a cuddly teddy bear very similar to this.
It doesn't look too difficult, does it? And in no time at all, Angela had produced this almost exact replica.
What a happy birthday that must have been.
Keep them coming.
Details at the bottom of the screen and thanks to everyone who sent their pictures in.
We really appreciate it.
OK, I think it's time now, mm-mm, for a quick quiz.
Yes! My inspiration was Briony's brilliant Alice In Wonderland pie theme.
Let's remind ourselves.
The hurrier I go, the behinder I get.
So, yes.
On the theme of being behind, and in a blatant rip-off of the famous Two Ronnies sketch, I'm going to ask you some questions and the idea is that you answer the question which came before the one I ask you.
So does everyone understand? OK, Tom, what mythical creature did Kim-Joy base her banquet pie on? Yes, I do understand.
Richard, who did Rahul say he got his advice from about his samosas? Was it a ridiculous mermaid? Indeed.
Scarlett, who got handshakes for their samosas this week? Rahul's mum.
Yes.
Paul, which two comedians feature on Extra Slice every week? Was it Rahul and Ruby.
Ruby.
Yes.
Dan, name two animals you often see around the Bake Off tent.
Jo Brand and Tom Allen.
Yes.
Indeed, Tom, the bakers had to make Puits d'amour this week which translates as, what? Ducks and squirrels.
Sheep.
Squirrels, but, anyway, yeah.
OK, fair enough.
Richard, what is this? Oh, that is a well of love.
Scarlett, Briony's banquet pie was based on what? Was it Paul Hollywood's moustache? It might have been Terry's moustache Oh, you've got similar taches! Yeah, I think Paul is speechless, but Paul, who presents The Great British Bake Off alongside Noel Fielding? Oh, Mad Hatter.
Or Alice in Wonderland.
And that as well.
Dan, what did Paul say it looked like Dan was holding in his biscuit self-portrait? Sandi Toksvig.
Tom, who is this? A prawn? Yes.
In fact, you're lucky I said that.
And not the other thing.
Richard, which judge has the best collection of necklaces? Oh, Paul Hollywood.
Yes.
Scarlett, what did Kim-Joy put in her Galaxy chocolate ball in Dessert Week? Prue? And that brings us to the end of our game.
Well done, everyone.
So, Tom, it is time to hear what you will take away from Dan's time in the tent.
Well, Dan, we learnt so much about you, mainly that you are so sassy! Oh, my goodness, Dan is so sassy.
Nobody is going to cut in front of you in the queue in Waitrose! You weren't afraid to stand up to Paul with his biscuit chandeliers, you said they don't exist.
Of course, biscuit chandeliers exist.
Everyone knows this.
They are just a drag queen's earrings in biscuit form.
You are always so calm and measured in your responses in the tent, like when you said this Oh, kill me now.
No, we won't, not yet.
And also, you are a kind man, a wonderful father, and I know you're always happy to help others in the tent.
I know you were very happy to lend out your freezing spray, is that right? Yeah.
That is not a euphemism.
I know, I for one, along with everybody here is very excited about trying Dan's festive samosas this Christmas.
Dan, thank you so much for being part of the competition.
We have loved watching you.
Dan.
And Paul.
Can I just ask you how you'd sum up Dan as a baker? I think one of the most natural bakers we have seen in the tent thus far, and left too early.
Aw, bless.
I think so too.
Well, Dan, it has been a real pleasure to have you on the show.
And we would like to give you one of our special cakes which Tom is bringing over.
Tom, you are concentrating massively.
Well done, there.
OK.
Pop it down, pop it down, Tom, that's right.
OK.
There we go.
So we've got you with your handshake winning tackle tray bake, Chelsea buns, your giant peach and your coveted star baker badge.
Ladies and gentlemen, will you please give Dan a great British sendoff.
And that is it for this week.
A big thank you to Tom, to Dan, to all of our studio bakers and to our celebrity panel, Richard Osman, Scarlett Moffatt and Paul Hollywood.
Join us at the same time next week when the bakers get to grips with the first ever Vegan Week.
Goodbye.
.
.
and pastry put the bakers under pressure.
Oh, my God, this is so bad of me.
Where is he? Paul's on the show and he normally arrives walking through the buttercup field! Oh, I hope he hasn't forgotten.
Hello.
Hello, Jo.
You normally come from that way, where have you been? Well, I brought the car so I parked the other side.
Oh, OK! Time for an Extra Slice.
Hello and welcome.
Samosas, strange looking choux buns and stonking great pies - did we all enjoy pastry week? Ruby was really excited, because as this unseen moment shows, she loves absolutely everything made of pastry.
I do love pastry.
I love eating tarts.
I love eating Wait, what else is pastry? Having missed last week's Showstopper, Prue was still feeling a bit sniffly, but made sure she didn't distract Paul.
It's gorgeous, and in fact the pastry, again, is so thin.
Sorry.
It seems that Jon has very strong views on pastry.
Pastry, it is possessed by the devil.
You turn your back on it and it will eat you alive.
Well, unfortunately, Rahul overheard Jon and immediately started to feel nervous around his samosas.
As ever, we're joined by the baker who left the tent, and this week it was Dan the Man.
But the great news is that Dan will be joining us later in the show.
Also coming up, we've got some great pictures of the baking you've been doing at home, and Tom Allen won't be letting his total lack of baking knowledge hold him back as he has a look at the pastries you, perhaps unwisely, brought along to the studio.
Show us your bakes! Joining me to chat about rough puff and stuff, I've got a brilliant panel of celebrity guests.
Will you please welcome Richard Osman! Scarlett Moffatt! And the king of Bake Off, Paul Hollywood! Hello! Well, we're delighted to have you with us, Paul.
How's Bake Off been for you so far? It's been amazing this year, actually.
I think the blend of the bakers' characters actually get on, they're really tight as a group this year.
And the flavours they've come up with have been stunning.
Very impressed.
Well, it's been an unusual series - no bakers sent home one week, two bakers sent home last week.
Is it true that you eliminate yourself from the tent in Vegan Week? I tried! Now, before going into the Showstopper, you, Prue, Noel and Sandi always have a little chat about how well the bakers are doing so far.
And I was interested to see you often play a game when you're sat round the table, a game of What's Outside The Tent? Here's Sandi having a go.
It is really a wide open field.
Yeah.
Scarlett, welcome to the show.
Now, when it comes to pastry, are you sweet, savoury or both? I mean, I like owt with pastry, to be honest.
But I like sausage rolls and that.
So, savoury, I'm more of a savoury person.
Yeah, a sausage roll from a service station.
Don't you think? Oh, I do.
That they have in those sort of things where they slightly warm them up and you think, "I wonder how long that's been there" But they're always delicious.
I don't know if you're involved in that at all, Paul? I was.
I think a good sausage roll you cannot beat, I must admit.
It used to be called the baker's breakfast, the sausage roll, cos it's normally the first thing we bake off when we go into work.
So you bake off the sausage roll, you get your floury baps that come out normally about an hour later, and you slap it in-between a floury bap and eat it.
It's delicious.
Oh, how lovely.
Oh, that does sound nice.
It works, though.
Honestly, try it, sausage roll in a floury bap.
A sausage roll with pastry round it in a floury bap? Yeah, yeah, in a floury bap.
Oh! I love how many carbs are in that.
Yeah.
OK.
Let's just remind ourselves what happened in Hang on, which week is it? I mean, we're at week seven now in the Bake Off Week six.
We're week six now in the Bake Off Bless Paul! Thank you.
So, let's just remind ourselves what happened when the bakers had a brush with pastry.
Week six saw the return of the bakers' arch enemy Argh! .
.
pastry.
It is possessed by the devil.
Bring it on! The samosas Signature was sweet for some It's a juggernaut of flavour.
.
.
but sour for others.
Bit tough, Prue? While everyone got fired up So scary with the blowtorch.
.
.
by the puits d'amour technical.
Well of love.
Didn't know I had a well of love, to be honest with you.
Before taking on a monster of a Showstopper Oh, God, how am I going to do this? .
.
fit for a king It's really wet.
.
.
and queen.
It tastes delicious! It was Dan's turn to leave the tent, while Briony was crowned Star Baker.
So, a brilliant week for Briony.
She produced perfect pastry in the samosa Signature, came top in the Technical, then wowed the judges with her appetising Alice In Wonderland banquet pie.
Paul, before my alliteration becomes really annoying, tell us why Briony deserved the Star Baker crown.
I mean, she did phenomenal in the Technical, she won it.
And then I think her Showstopper was incredible, the pie.
And her samosas were delicious.
I mean, it's nice actually, cos Briony's been promising to become Star Baker for a few weeks now.
And to do it at this time is a good time to do it in the last half because it's then that you build on it with a little bit of confidence.
So, she was amazing.
That Alice In Wonderland pie was It, like, had game inside and it was a game on top.
Cos you could play Ah! I was like, "You are so clever!" Yeah.
I love her.
Richard, Briony was grinning like the Cheshire Cat this week.
Were you pleased for her? I was really pleased for her.
You know what, this has been my favourite series ever of Bake Off, I think, cos all of the contestants seem so lovely, you know, really great personalities.
And every week when someone gets given Star Baker, I'm like, "Oh, brilliant, it's them, it's them!" Usually, there's a couple of wrong 'uns, right, Paul? But this series I know you can't say, we've been talking beforehand.
I was so chuffed for her, but I'm so chuffed for all of them, they're such a lovely bunch.
Now, we've noticed before how Briony sometimes looks a little bit shifty, like she's smuggled some extra ingredients into the tent.
Take a look at this.
Sadly, pastry got the better of Dan this week and he left the tent.
There was too much water in his samosa pastry, too little rise in his puits d'amour and too much raw pastry in his banquet pie.
It really was a desperate week for Dan.
Why did he trip up over some pastry, Paul? I don't know what went wrong, whether it was confidence.
I think if you fail on the first challenge and don't pick yourself up or get a strong position in Technical, you're on a hiding for the Showstopper because your head's all over the place.
"If I don't do this, I'm out of here.
" But it was really sad actually, cos his puits d'amour, it tasted OK, but it was just flat.
He opened the door when he was meant to be putting the sugar on.
So, is that one of the worst things you can ever do with pastry? Yeah, yeah.
Oh, OK.
I'm always opening the door to Greggs, I'll say that.
Yeah.
So, in the Signature, the bakers were tasked with producing six savoury and six sweet samosas.
They had to roll each one out so that the pastry was really thin.
Rahul used a big wooden rolling pin, as did Ruby, while Kim-Joy used a tiny porcelain rolling pin she borrowed from a pixie that lives at the bottom of her garden.
Jon's fillings were a nostalgic nod to the time he wooed his wife by cooking her romantic meals, and whilst his pastry was a bit soggy in places, his flavours were delicious.
Richard, is a chicken and pesto samosa your idea of romance? Well, I don't know, it's his, isn't it? I thought it was rather lovely he was paying tribute to the filling he gave his wife on their first date.
I thought that was rather I thought that was Oh, come on, everybody.
Honestly, it's like having Prue Leith in the room.
Now, Rahul went with paneer and potato for his savoury, followed by a sweet filling of coconut, ricotta and cashews.
Prue said they were faultless and gave him one of her trademark double Chinese burns.
And, Paul, you gave Rahul yet another handshake.
Yes, for his great flavours and melt-in-the-mouth pastry.
Why were his samosas so perfect? The flavours and spices that he introduced into his samosas, the pastry was delicate and he even did those little slits as well for a little bit of decoration.
The colour was beautiful, texture, appearance.
They were just perfect.
I even started crying when you gave him a handshake.
Did you? Yeah! Cos you can just see in his face he just wants reassurance and he just wants you to say I think he's such a fantastic, gifted baker.
And every single time he finished his challenge, he was on the phone to his mum.
Aww.
And he was on the phone for quite some time, you know.
I think he's a cult leader.
I think if there's one cult leader here, it's not him.
Let's get onto Ruby, shall we, because Ruby used her mother's chutney recipe to accompany her traditional savoury fillings of peas, potato and onions, and also made an orange-infused date and almond sweet samosa.
Paul, you described her sweet samosa as a "juggernaut of flavour" and awarded Ruby with another handshake.
Yeah.
Aw, mate.
There's too many handshakes.
Honestly, earlier, I saw Paul get a Kit Kat out the vending machine, shook its hand.
Do you know what, I've been asked that a lot this year.
I mean, someone actually did a study on it this week and did a graph.
I went, "Please! Get a life!" That was probably Rahul, to be fair.
Now, Ruby's been up and down across the weeks, really.
What do you make of her as a baker? She is a very natural baker.
I think she's got better, actually, in the last couple of weeks.
I think because she's listening to the constructive criticism that we gave, I think she is getting pretty strong, pretty strong.
I think she's great, I think she's too young to win.
I don't think it's fair.
I think young people That's ageist! Absolutely.
It's all right to be ageist against young people.
I don't think she's had enough disappointments in life.
Anyone over 40, they've had so many disappointments, let them win Bake Off! I think How old is she? You can't win Bake Off at that age.
For the Showstopper, the judges were after a beautifully decorated and hand-shaped pie that could serve as a centrepiece of a Tudor banquet.
Jon surprised literally no-one by going with a Welsh theme - a dragon design with a filling of minced beef, leek and carrot.
He opted to make it out of puff pastry, and yet at no point thought to call it Puff the Magic Dragon.
Prue was full of praise for Jon's flavours, which, for some reason, she found hilarious.
It tastes delicious! Now, Scarlett, Prue described Jon's pie as being like a "monster sausage roll.
" From what you've already said, you like the sound of that, don't you? That would go down a treat at our family buffets.
It would.
The word "monster" and "sausage".
No, I mean I actually didn't mean that! I actually I didn't mean that.
Now, Rahul went with a butterfly design complete with tentacles for his pie filled with lamb curry made from a secret family recipe.
The judges said his filling was "beautifully cooked with the "perfect blend of spicy flavours.
" Scarlett, what did you think of That butterfly! I don't mean it awful cos I couldn't do it any better, but I'm not on Bake Off so I can't be judged.
It literally looked like when you do food tech at GCSE level.
Like, that's the design that it looked like.
But what if he's watching and you've upset him.
I'm sorry.
What if he's crying at home right now? He won't be! He doesn't care about my opinion, man! What if he does? The butterfly was called Scarlett's Butterfly.
I'll just leave now! We did see some incredibly creative takes on the banquet pies this week.
Here's an unseen moment which shows you enjoying Ruby's chilli filled banquet pie.
Congratulations, that is very good hot water crust.
Not boring.
Beautiful, not boring.
Tasty.
Tasty, crisp.
He got a bit of chilli.
That was the last thing Paul Hollywood ever tasted.
Onto the frankly rather weird Technical to make six puits d'amour - a classical French bake that means "well of love.
" Ruby, could you read us out the recipe, please? "Using a small piping nozzle, pipe the choux in a circle "half a centimetre in from the edge of each pastry disc.
" Doesn't make any sense so I'll stop reading.
I felt the same about The Da Vinci Code.
Ruby came last.
After her disastrous puits d'amour and nearly asphyxiating Paul with her banquet pie, Ruby made a quick exit from the tent through an escape tunnel she'd been digging for just such an occasion.
Coming up, we'll be taking a look at the weird and wonderful creations you've been baking in your kitchens at home.
Back in a bit! Welcome back.
I'm here with Richard Osman, Scarlett Moffatt, and Bake Off legend, Paul Hollywood to pick over Pastry Week, and I've been down to the tent as usual to find bits of discarded footage.
Paul, I found a bit where someone asked you if you're going skinny dip in the lake.
I'm not going to, but I'm sure Sandi, Noel and Prue will.
But it seems you changed your mind, and here is Briony's reaction when she saw you.
OK.
Brace yourselves.
It's time to welcome our resident Bake Off superfan, it's Tom Allen! Hello! Hi, hi and hi.
Hello.
Hi, Tom.
Hi, Jo.
Hi.
Can't wait to hear what you made of Pastry Week, because you were telling me before the show, right, that in your opinion, Paul doesn't know what he's talking about, is that right? Yes, I did say that, but I wouldn't dream of saying it to his face.
And what a week it's been, Jo.
Of course, it's been a celebration of pastry, hasn't it, unless you're Paul, in which case That is not a celebration of pastry.
Oh, no! It's not a celebration of pastry! We were so looking forward to celebrating pastry.
How do you celebrate pastry, though, Paul? Is there maybe sometimes a firework display, maybe a fly-past, a vol-au-vent? Do people do sort of pastry-themed karaoke where they sing, I don't know, knowing me, knowing choux? Also this week, John, John a wonderful baker has had a real up and down time, I thought.
Of course, last week I said how much I loved him, and I wanted to go to Center Parcs with him, and we all loved him I think, until he did this So when you've finished separating your eggs and you've got these lovely egg whites.
Never let them go, there's good protein in there.
Reminds me of Rocky.
John, no thanks! Manon said, as well, she's looking for a husband.
Well, I thought she'll be looking for a new baking competition if she carries on like she did this week.
Guys, chill out.
Prue of course came in with that very well known phrase, as a bit of comfort Keep calm, and keep going.
Mmmm Prue, I think it's "Keep calm and carry on!" I wonder what other phrases have been treated by Prue, maybe Diamonds last for ages! And then, for the Tudor banquet showpiece, it's a Tudor banquet showpiece, everyone! For the Tudor banquet showpiece Don't do that .
.
Kim-Joy, Kim-Joy, Kim-Joy, she made a vegetarian mermaid called Silky.
Of course, I do think if you did make a vegetarian mermaid for a Tudor banquet, the Tudors probably would have burnt you at the stake as a witch.
And they'd be right.
As well, Kim-Joy, what would you be doing when you got out your felt tip pens and started writing Pythagoras' theorem on top of all of your samosas? Everybody knows, the only maths you should be doing on top of pastry is of course Pi! Shut up.
Next week, it's Vegan Week and mmm, I love vegan things! I can't wait to see what those bakers are going to do with an avocado.
Thank you, Tom.
That's great.
Coming up, Tom will be taking a look at the bakes brought along by slice viewers have been doing at home.
Last week, we showed a picture of a cake that looked like a roast chicken dinner.
And you've really picked up that idea and run with it.
Nicky from Taunton has got a friend who's obsessed with full English breakfast, so, what do you make for a friend like that? A cake that looks like a full English breakfast, of course .
.
but tastes of fondant - call yourself a friend, Nicky? I don't think so, but that is brilliant work.
Fionn from Beverley did something unusual.
She made a cake that looked like a cake, a hedgehog cake for her three-year-old's birthday, and in a highly unusual development on this show, achieved a successful outcome.
Unlike James and Ella from Oxford.
Kiera from West Lothian spent hours making a cake that looks just like pet pug, Domo.
That's the real Domo, and here's Kiera's cake.
Aw.
Excellent work.
You've really captured Domo's enquiring expression.
Meanwhile, Carrie was busy working on a cake for her daughter's 21st of their gorgeous dog, Ben-Ben.
Would Carrie be just as successful in capturing that sweet little face? Oh, bad luck, Carrie.
Finally, John's banquet pie Showstopper was in the shape of a dragon, and that was the design Dulcie's husband decided to go with for her birthday cake.
Here 's the picture he used as an inspiration.
I love the delicate jelly tot spines.
Let's see what Dulcie was presented with on her birthday.
Keep your pictures coming using the hashtag ExtraSlice, or go to channel4.
com/extraslice and thanks to everyone who sent their pictures in this week.
Off you go, Tom.
Thank you, Jo.
Now it's time for part of the show where I get to celebrate the wonderful and not so wonderful bakes brought in by our studio audience in a segment I like to call Why's That Bald Man Always Shouting At Cakes? Because they don't shout back, that's why.
Now, oh, those look nice! What is that?! What on earth have you done there?! What is this?! Who are you? Who are you? I'm Amanda.
You're Amanda, I bet you are.
And what have you done? It's disgusting! It's a vanilla and beetroot brain.
Brain! Oh, and this is a spinal column? It is.
Oh! And what inspired you to make this, are you a serial killer perhaps or? What inspired you to make it? I just thought it was a good idea.
You thought it was a good idea, like so many ideas.
We think they're a good idea, but when we see them in front of us on a plate! And what do you do for a living? I look after animals and children.
You look after animals and children, well if ever a more horrifying thing was ever said on this programme, I'd be very surprised! Come on! Over this way, get out of the way, Rich! OK.
OK, OK.
Becca and Georgia, Becca and Georgia.
Hi, oh, wow! Stand up, stand up.
Becca and Georgia, what on earth have you done? Explain yourselves.
It's a turtle made out of cinnamon swirls.
Is it? Or is it just a pile of cinnamon swirls? it's got a really cute face.
It's got eyes! It's got eyes.
And feet, it's like it's alive in front of us, isn't it? Now, why have you done that? Why have you done that? Well, it was Kim Joy who did the space turtles, and we thought we'd do an homage to her.
So you thought you'd assemble some, what is this, Tesco pastries in a stack? So, we had a They are from Tesco? No.
No? No? No, we made them but the pastry's from Tesco.
The pastry's from Tesco.
You can't make that pastry with anything from the supermarket, what pastry did you use? It's puff pastry.
No, wrong pastry.
Should be a Danish pastry.
Oh, no! What? Shame! Shame on you! Shame! Ban them! Ban them! Get out! Get out! Dawn and David from York, where are you?, Dawn and David? Oh, you're right there! How convenient! Stand-up, Dawn and David.
Look at you, from York - such a posh place.
You're from where? Molton.
Molton, his that? Near York.
Near York! Yes, near York.
Is that an even posher place than York? Yes! Even posher, you seem quite posh.
Oh, thank you! Well, you start talking and then I question it.
Now, what have you brought for us, David and Dawn? Blood rolls! Blood rolls? Yes.
Why do you call them that, David? Black pudding.
Black pudding, which of course is made of blood.
Oh! Lovely! That's the twist! It's pork, black pudding and apple! It's pork black pudding and Apple.
Oh, yeah, bring it here, absolutely.
That sounds nice, that! Paul likes the idea of that.
He's such a bloke isn't he, that Paul! OK, thank you.
We're going to see what everybody thinks of this.
What a lovely garnish this has got, as well.
All right, do you want to have a go at those, see what you think? Do you want a plate? Do you want to cut a bit of it, or do want a whole one each? Oh, give them a whirl! So, what do you think, Richard? That a great response, isn't it? It's going really well, David.
Paul, Paul, what do you think? I really like them, it needs more apple in it, though, I think.
A bit more apple, but I think it's delicious flavour.
Yeah, I think it's great, needs more apple in it! That'd be my view.
I'll bring those back, I'll bring those back for you.
Thank you.
Thank you, thank you.
Lovely, lovely.
Now, we're going to John from Liverpool.
Where's John from Liverpool? Right there, John.
You're from Liverpool! No, no.
Across the water from Liverpool.
In the Wirral? On the Wirral On the Wirral, sorry.
Whereabouts? Paul, excuse me, this isn't "Hello I'm from Liverpool, whereabouts are you from?" It's my home place.
Do you still live there, Paul? No? OK, John! Now, I believe one of these wonderful pastries is your own actual invention, is that right? More or less, yes.
Tell us which one.
What is it? So, the profiterole inside a vol-au-vent.
The profiterole inside a vol-au-vent.
What do you call that? A profita-vent.
A profita-vent.
Oh, I can't wait for that to catch on in Liverpool.
Well done, John, everyone! Well done! Petra, Sue and Anne, where are you? "This looks wonderful," it says my card.
We don't know that! What is it? It looks like a bit bacon and cheese pie, but it's actually an apple frangipane tart with rosemary and goat's cheese.
Hang on, so it looks savoury, but it is sweet.
But it's got goat's cheese in it.
It has.
So it's not actually sweet, is it Petra? It's sweet.
So you've slightly misled us and wasted quite a lot of time here.
And what is this? What is this? If it wasn't for the plate, I don't think we'd see them? No, these are chocolate and peanut butter.
Chocolate and peanut butter, lovely.
And this is banana and cheese.
What are you talking about, banana and cheese? What do you mean, banana and cheese? We used to grow up eating banana and cheese in South Africa Well, we used it grow up eating Spam, but we don't do it any more! We've moved on! We want to try that one, I think.
The general consensus says Oh, Anne, they want to try this lovely beige feast! Oh, look! It's so bright, it brings the party! It's a celebration of pastry, everyone! It's a celebration of pastry! Oh, so much beige! OK, so we are going to try this.
Now, Paul, have you ever heard of mixing banana and cheese together, cos you did that programme where you got people to pay for you to go on holiday, and tasted all those cakes.
Err, no.
Is this the banana and cheese? Yeah.
Which one's the? Which one's the nice one? The chocolate one? Yeah, the little one.
Did you make the pastry or buy it? Bought! Oh! What is going on? Again?! You should all be ashamed of yourselves.
Where did you get the idea from, bananas and cheese? Well, we often eat banana and cheese just as a snack and I just thought I'd try it in a pastry.
What other things have you thought about mixing up together?! You're a charlatan! You're a fraud! You should be ashamed of yourself! Oh, nice! Very nice! Get out of the way, Rich! All right.
Now, everybody comes to me to announce who will be this week's Star Baker! Who will it be in Pastry Week? Well, the judges, by which I mean myself, have decided that the winner of Star Baker this week is It's Dawn and David from York! That horrifying monstrous blood puddingcaketwist .
.
pastry pie.
Now, the person leaving us, I mean we're all going to leave, but the people leaving us this week are Becca and Georgia with that rubbish rolled-out turtle mound of Of course it was! And thank you to all our studio bakers! We are delighted to have the Bard of Bread, Paul Hollywood, with us so I thought we'd use this opportunity to set Richard and Scarlett their very own technical challenge for Paul to judge.
Just like in the tent, your challenge is a mystery, shrouded in gingham, so if you could remove the cloths? Right, so Paul .
.
if you would demonstrate what Richard and Scarlet have to do? Right, first of all, you've got to divide your dough into two Oh, no, there's more? Roll it over.
Why are you doing that, Paul? Well, basically, I'm going to roll it up to make it nice and smooth Right, wow! And then you can taper it off, roll it out and taper it at the end I mean, I can tell you already this is not going to go well.
Yeah, you making it look so easy! Get your knuckles in, roll it up, again quite tight, and then roll it out, so it's all the same length and you just taper off right at the end.
Now what you're going to do, is put it into across, OK? And you start by putting one down, two up, one down, two up Oh, I'm lost now.
And then seal it together and there you have a perfect plait.
Well OK, Paul is going to judge your efforts.
All right.
So, on my count, ready steady and plait! Oh, that's hard! Oh, that's harder than it looks, innit? Innit? Oh, right, yeah, and then I've gotta I'm letting myself down, d'you know? I always thought I would get a handshake of you, and I could put it on my CV, and I've let myself down and I'm gutted.
All right, OK Start plaiting, that's it.
Put it in a cross now.
That's it.
Cross, that's it.
Now start plaiting, remember, do it the other way, like that.
All right, all right.
OK.
Oh, I've got it.
I thought this was supposed to be hard! One down, two up.
One down, two up.
And then work on the other one.
One down, two up.
There we go, tuck that under.
Come on, Scarlett.
Oh, my word! Not bad at all.
Right, time's up.
Time's up.
Ta-dah! OK.
Normally when you lift up the plait, it holds.
Right.
It's amazing, it looks the same, it looks identical This looks like the last turkey in the shop! Bless I really tried.
This, I think you'll find has some consistency.
- There's our winner! - Come on! That's the best thing that's ever happened to me! Coming up, the latest baker to leave will be here to give us the lowdown on his time in the tent.
See you in a bit! Welcome back to An Extra Slice, where I'm pontificating about pastry week with my guests, Richard Osman, Scarlett Moffatt and Paul Hollywood.
And I'm delighted to say the time has arrived to meet the baker who sadly left the tent this week.
He's the man who strove for perfection with his bakes, but sadly, he ran out of puff in pastry week.
Will you please give a warm welcome to Dan! Dan, welcome to An Extra Slice.
Hello.
We're delighted to have you with us.
Congratulations for making it all the way to week six in the tent.
Brilliant achievement.
When you actually first walked in there, what were your first impressions? Um, just very surreal.
And it was very Everything was very casual and informal.
And when the first challenge started, I almost couldn't believe that, like, that was it, that it was actually Happening.
.
.
happening, yeah.
It was very, very nerve-racking.
Let's talk about pastry.
Now, a lot of the bakers were apprehensive.
Were you another one with a pastry fear? I thought I was pretty good at pastry, actually.
So, yes, it was pretty disappointing! The truth is, to be successful in the tent, it takes an astronomical amount of work.
It's a lot of work.
And I think, as time went on, it just became unsustainable to work so hard.
And I knew I wasn't very prepared coming into pastry week, and I couldn't sleep very well cos I knew I wasn't prepared, and I was just sort of tired and foggy and it just Yeah, it was pretty spectacular, wasn't it? Yeah, cos it's weird, isn't it? That's what people don't see, is it? You know, you're working up to a big day and no-one's got any idea how much sleep you've had, what's going on, all that sort of thing.
Yeah.
Before we talk about some of your triumphs, I wondered you could just clear something up for me.
As we saw, you went for a cheese board theme with your samosas.
Yes.
And I have to say, that surprised me, Dan.
Because, after your experience in spice week, I thought you'd had enough of cheese.
Yeah.
Let's remind ourselves.
What the hell is that? It looks like cheese.
I've ended up with like, lumps of cheese in my cake batter.
Yeah, I know, I don't understand what the hell happened! Going to have to start again.
I'm actually screwed, now.
That's half an hour gone, and I'm back to zero.
Curse of the Star Baker.
Right, no cheese this time.
I've got so much to do! Bakers, you've got one minute left! Was that cheese? Yeah, it was curds.
I thinkthe only thing I can think is that the milk got overheated, and then an acid would have reacted with it to make That's what I was thinking.
Same here, that's what I was thinking.
Now, of course, spice week was when we saw the bakers tasked with creating a biscuit chandelier.
Mm-hmm.
At one point, Paul queried the recipe for your kaleidoscope design, and you seized the opportunity to voice something that, let's face it, we were all thinking.
Let's remind ourselves.
When you're adding icing, it also affects the texture of the biscuit, and it's going to be hanging.
It's a ridiculous idea, no offence, Paul.
But I What? Hang on a minute No, hang on a minute.
Are you saying that the challenge itself is a ridiculous idea? I wouldn't start there, Dan.
If you do an internet search for biscuit chandelier, do you know what comes up? Nothing.
Nothing.
Exactly.
That's why it was chosen.
Good for you, Dan.
I was 100% behind you on that.
I thought it was a great challenge, Paul.
We were all really proud in our family.
We were, like, cheering at the telly when you did that! I get really invested, like, I care about you more than I care about some of my own family.
You do, you get really invested in it! I'm going to miss you! Thank you.
Thank you.
Let's talk about dessert week, when you were crowned Star Baker after actually nailing all three challenges.
You actually earned a Hollywood handshake for your fruit roulade signature.
I did.
And then came first in the blancmange technical, before producing a peach of a Showstopper with your melting chocolate ball.
Now, you'd come so close in previous weeks, so how did it feel to finally be awarded the crown? Umreally good, obviously.
Probably relief more than happiness, cos I was just so, you know, came close a couple of times and it was just a relief to finally get it.
The main thing I wanted going into the show was I just really wanted .
.
my two goals were win Star Baker and make it more than halfway.
And I just about managed it, so it wasn't too bad.
But I felt I felt a bit bad for Jon that week, really.
Because I thought Jon did Jon was my mate in that tent.
Me and Jon got on so well.
And he had such a smashing week, and I kind of felt a bit bad, really, that he didn't get to have it, but during your time in the tent.
The first was in cake week for your Black Forest tray bake.
Mm-hmm.
And you then earned another handshake in bread week for your sticky spiced Chelsea buns, which Paul described as "annoyingly perfect".
Loved that.
Paul, why did Dan's perfect buns upset you so much? Because they were perfect.
Yeah? Yeah, they were very good.
Talking about texture and the way that it broke, the whole thing together was was pretty exceptional, yeah.
Was that one of your highlights? I think that was actually my highlight, because I really felt like Paul wasnot wanting to give a handshake in bread week, so Yeah, no, I loved that.
That was brilliant.
I think the most natural time in Bake Off, and this has always been the case, is when we We've obviously said who Star Baker is, and when we actually give out the verdict of who's going, and then we all get together.
And it's that time there that, actually, I can be most at my normal self and talk to you and say, "Well, you did this," and You give a little nugget of something to somebody at the time, you know, encouragement.
And Pru got quite upset, the week that you left.
Aww.
She had been drinking quite heavily, though.
I have to say, one the these things I've enjoyed most about watching you in the tent is your brilliantly expressive face.
Let's have a look.
Time to get started, then, isn't it? Sorry, sorry! Naan breads! God in heaven! I'll do a peach! Now, as you know, here on Extra Slice, we ask you to have another go at a bake that didn't go quite so well for you in the tent.
Yeah.
So what have you decided to do? So I have remade my ginger cake.
OK.
- Oh, wow! It looks amazing.
- Wow.
Please don't drop it! It is so stressful.
It is stressful.
One week, you're going to drop it and it's going to be brilliant! But that week hasn't come yet.
Okey dokey.
It looks absolutely incredible.
Are you pleased with the way it looks? Yeah.
It might still be a bit cold, I had to chill it down to get it in the car here.
This is a massive cake! It is a massive cake.
That's what it looks like, guys.
I wonder how many calories are in that.
4,000, I'm having it! Oh! That's delicious.
Absolutely It's the ginger content, the heat in there, the cooling of the frosting, as well.
It's fantastic, really good.
Well, let's give Dan's ginger cake a round of applause.
OK, time for a quick break.
Stay with us, Dan, because we want to present you with a special memento of your time in the tent.
Don't worry, it's not a biscuit chandelier.
Join us in a bit! Welcome back to the final part of the show.
Everyone is here, Tom, Dan, Richard, Scarlett and Paul.
Let's enjoy a few more pictures of your baking at home.
We've had a delightful flamingo cake sent in by Helen and Sandra who made it for their friend Nikita's 21st birthday.
Great, isn't it? But because this is Extra Slice, it is almost inevitable that if we pan down, we discover that it has got slightly spooky human feet.
Naomi from Cornwall has found the perfect idea for your next Biscuit Week show-stopper, Paul.
As Dan pointed out, the biscuit chandelier was a slightly unusual challenge, so why not go the whole hog and get the bakers to create a biscuit cuckoo clock? Wow.
Dan, fancy having a go at that? Absolutely not.
Finally, Angela's attempt to bake a special cake for her grown-up daughter.
She eagerly set out to make a cuddly teddy bear very similar to this.
It doesn't look too difficult, does it? And in no time at all, Angela had produced this almost exact replica.
What a happy birthday that must have been.
Keep them coming.
Details at the bottom of the screen and thanks to everyone who sent their pictures in.
We really appreciate it.
OK, I think it's time now, mm-mm, for a quick quiz.
Yes! My inspiration was Briony's brilliant Alice In Wonderland pie theme.
Let's remind ourselves.
The hurrier I go, the behinder I get.
So, yes.
On the theme of being behind, and in a blatant rip-off of the famous Two Ronnies sketch, I'm going to ask you some questions and the idea is that you answer the question which came before the one I ask you.
So does everyone understand? OK, Tom, what mythical creature did Kim-Joy base her banquet pie on? Yes, I do understand.
Richard, who did Rahul say he got his advice from about his samosas? Was it a ridiculous mermaid? Indeed.
Scarlett, who got handshakes for their samosas this week? Rahul's mum.
Yes.
Paul, which two comedians feature on Extra Slice every week? Was it Rahul and Ruby.
Ruby.
Yes.
Dan, name two animals you often see around the Bake Off tent.
Jo Brand and Tom Allen.
Yes.
Indeed, Tom, the bakers had to make Puits d'amour this week which translates as, what? Ducks and squirrels.
Sheep.
Squirrels, but, anyway, yeah.
OK, fair enough.
Richard, what is this? Oh, that is a well of love.
Scarlett, Briony's banquet pie was based on what? Was it Paul Hollywood's moustache? It might have been Terry's moustache Oh, you've got similar taches! Yeah, I think Paul is speechless, but Paul, who presents The Great British Bake Off alongside Noel Fielding? Oh, Mad Hatter.
Or Alice in Wonderland.
And that as well.
Dan, what did Paul say it looked like Dan was holding in his biscuit self-portrait? Sandi Toksvig.
Tom, who is this? A prawn? Yes.
In fact, you're lucky I said that.
And not the other thing.
Richard, which judge has the best collection of necklaces? Oh, Paul Hollywood.
Yes.
Scarlett, what did Kim-Joy put in her Galaxy chocolate ball in Dessert Week? Prue? And that brings us to the end of our game.
Well done, everyone.
So, Tom, it is time to hear what you will take away from Dan's time in the tent.
Well, Dan, we learnt so much about you, mainly that you are so sassy! Oh, my goodness, Dan is so sassy.
Nobody is going to cut in front of you in the queue in Waitrose! You weren't afraid to stand up to Paul with his biscuit chandeliers, you said they don't exist.
Of course, biscuit chandeliers exist.
Everyone knows this.
They are just a drag queen's earrings in biscuit form.
You are always so calm and measured in your responses in the tent, like when you said this Oh, kill me now.
No, we won't, not yet.
And also, you are a kind man, a wonderful father, and I know you're always happy to help others in the tent.
I know you were very happy to lend out your freezing spray, is that right? Yeah.
That is not a euphemism.
I know, I for one, along with everybody here is very excited about trying Dan's festive samosas this Christmas.
Dan, thank you so much for being part of the competition.
We have loved watching you.
Dan.
And Paul.
Can I just ask you how you'd sum up Dan as a baker? I think one of the most natural bakers we have seen in the tent thus far, and left too early.
Aw, bless.
I think so too.
Well, Dan, it has been a real pleasure to have you on the show.
And we would like to give you one of our special cakes which Tom is bringing over.
Tom, you are concentrating massively.
Well done, there.
OK.
Pop it down, pop it down, Tom, that's right.
OK.
There we go.
So we've got you with your handshake winning tackle tray bake, Chelsea buns, your giant peach and your coveted star baker badge.
Ladies and gentlemen, will you please give Dan a great British sendoff.
And that is it for this week.
A big thank you to Tom, to Dan, to all of our studio bakers and to our celebrity panel, Richard Osman, Scarlett Moffatt and Paul Hollywood.
Join us at the same time next week when the bakers get to grips with the first ever Vegan Week.
Goodbye.