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00:00Welcome to an extra slice of Bake Off action.
00:03To delve into dessert week, I'm joined by an enticing array of puddings.
00:08The fruity Harry Hill.
00:11The sweet Melvin O'Doom.
00:15And someone we always leave room for, Paul Hollywood.
00:30MUSIC PLAYS
00:37CHEERING AND APPLAUSE
00:41CHEERING AND APPLAUSE
00:43Hello!
00:45So, dessert week, let's start by clarifying exactly what a dessert is.
00:50Jasmine's bound to know.
00:52Erm...
00:55What are desserts?
00:57Oh, OK, let's try tea towel Tom.
01:01Maybe he'll be able to tell us.
01:05What is a dessert?
01:07Well, surely Aaron must know what a dessert is.
01:10Absolutely not.
01:12Absolutely not.
01:15On the class side, he has just been cast in Les Mis.
01:19Well, thank goodness we've got a baking expert on hand.
01:22Harry, tell us what a dessert is.
01:26I think a dessert is the thing you have to take away the taste
01:29from your main course.
01:31LAUGHTER
01:32Do you know how the dessert was actually invented, Jo?
01:34No, Harry, I don't.
01:35It was in 1890 when someone accidentally spat a toffee onto a banana.
01:41LAUGHTER
01:43And then they thought they were spraying some bleach on it,
01:46but it was in fact spray cream.
01:48And then someone said, well, let's see what it tastes like,
01:51and that's how the dessert was, erm...
01:53LAUGHTER
01:54How the dessert was invented.
01:56Yeah.
01:57Well, if anyone could just have one dessert after every dinner
02:01for the rest of your life, what would it be?
02:03Sticky toffee pudding for me.
02:05Oh, look, that's just a nice one.
02:07Is that a good choice?
02:08Ooh.
02:09Yeah.
02:10What about you, Paul?
02:11I would get trifle, I love trifle, big fan.
02:13Yeah?
02:14I always liked my Nan's trifle,
02:15and she used to do the sherry trifle,
02:17and she wouldn't hold back with the sherry.
02:19Is it quite heavy with the sherry?
02:20Yeah, sometimes all she'd do is she'd get a sponge finger
02:22and jam it into the top of a sherry bottle.
02:24LAUGHTER
02:26After suffering from eating too many meringues last week, Paul,
02:33you must have been relieved to report a positive development.
02:37Er...
02:38There's a bit of movement this week.
02:40LAUGHTER
02:46That was the curry.
02:47LAUGHTER
02:49But the bakers endured a shocking event the night before dessert week
02:53when someone broke into the tent and stole all the men's trousers.
02:57BUZZER
02:58LAUGHTER
02:59LAUGHTER
03:08One moustachio baker left the tent, Ian.
03:11Aww.
03:13Although the great news is he'll be joining us later in the show.
03:16CHEERING AND APPLAUSE
03:18Are you excited to meet Ian?
03:24Yeah, a fellow short king in the house.
03:26LAUGHTER
03:27No, absolutely.
03:28Any questions you've been dying to ask him?
03:31Er, how does he get his mullet so perfect?
03:34Do you like a mullet?
03:36Well, I'd love any kind of mullet.
03:38LAUGHTER
03:39To be honest with you.
03:40Sorry, I mean...
03:41I can only work with the ones, the hair that I've got on my face.
03:43Being sensitive.
03:44How rude of you.
03:45LAUGHTER
03:46I have to just say, actually, very briefly,
03:48cos he's from Belfast, and my happiest memory of Belfast, right,
03:52I was there doing a theatre years ago,
03:54and it's the only time it's ever happened,
03:56a man on the balcony threw his pants at me.
04:00LAUGHTER
04:02And, erm, I put my hand up and actually caught them.
04:05LAUGHTER
04:06And they were still warm.
04:08LAUGHTER
04:10And they were light blue Y-fronts.
04:13LAUGHTER
04:14So, whoever that man is, thank you so much.
04:17LAUGHTER
04:18My pleasure.
04:19LAUGHTER
04:21APPLAUSE
04:23OK, let's part the tent flaps once again and remind us...
04:29LAUGHTER
04:30No, come on.
04:31That's all in your head, madam.
04:33LAUGHTER
04:34..and remind ourselves of all the latest Bake Off drama.
04:39Quarter-final week.
04:40I'm kind of speechless.
04:42Don't panic.
04:43And the bakers face desserts.
04:45Now panic!
04:47For once, they had to burn something on purpose
04:49with the Basque cheesecake signature.
04:52Do that, but there.
04:54Oh, cheers!
04:55Toby decided to combine baking with a bit of wrapping.
04:59Got the jam, got the lemon, got the sage.
05:01Maybe stick to the baking, Toby.
05:05Despite a scare in the steamed pudding technical...
05:08Oh, my God.
05:09Oh, my God, I totally forgot about my custard.
05:11Tom came first, at last.
05:14He's a pretty well faultless little steamed pudding-ness.
05:17The show-stopper was a free-standing trifle.
05:20This is the big moment.
05:22Oh, yeah.
05:23With no added pressure from the judges.
05:26Today's show-stopper challenge is my favourite pudding of all time.
05:30I'm so gutted about that jelly.
05:32We said goodbye to Ian,
05:34as both he and his magnificent mullet left the tent,
05:38while Jasmine was on fire.
05:42Star baker for the fourth time.
05:44Oh, that's cool.
05:46APPLAUSE
05:48Jasmine's only 23, but she's already an amazing baker.
05:56Were you that good at baking at her age?
05:58I had already been in the industry for five years by then.
06:01OK.
06:02So I was 23.
06:04I was working for the Duke of Westminster.
06:07Wow.
06:08That was all right, yeah.
06:09What is he like to have for pudding?
06:13Banana split.
06:16Oh, wow.
06:17It's a joke.
06:20Now, Harry, as a former doctor yourself,
06:23do you think Jasmine's medical training gives her an edge in the tent?
06:27When I was very briefly a doctor,
06:29I did used to remember parts of the body by associating them with baked goods.
06:34So, like...
06:35LAUGHTER
06:36So, for instance, like the leg bone, you know, the femur,
06:41I would call, you know, the...
06:42I would call it a baguette, you know, because it's a bit like...
06:44Just like to remember.
06:46A croissant, I used to think, is...
06:48I would use croissant for stomach,
06:51because the stomach's a little bit like a croissant.
06:53And the ring donut, I used...
06:55Well, you won't go into that.
06:56LAUGHTER
06:58Come on!
06:59Come on!
07:00Come on!
07:01Come on!
07:02But you do have to be very careful about the amounts
07:07you put in the measurements.
07:08That's true.
07:09You know, if it says,
07:10give the patient five milligrams of pethidine,
07:12you can't give them 20.
07:13No.
07:14And that's why I had to leave.
07:15LAUGHTER
07:17No, she's going to win, isn't she?
07:19I think she seems to be so consistently on it.
07:23Well, one thing's for sure, it's not going to be Ian.
07:26Now, this week saw him make his last coat.
07:29That's brutal.
07:30That's brutal.
07:31That's absolutely brutal.
07:32All right, shall I do it nicely?
07:34Shall I do it nicer?
07:35Yeah.
07:36OK, all right, go back, OK.
07:38LAUGHTER
07:40Well, one thing's for sure, it's not going to be useless, Ian.
07:45LAUGHTER
07:50Now, um...
07:52This week saw Ian Baker's last showstopper.
07:55When you arrived at Ian's workbench,
07:57Ian's day got a whole lot better.
08:00You know what?
08:01My last day of practice went really well.
08:02So everyone around you would pat you on the back?
08:04Yeah.
08:05Good.
08:06Unless you want to pat me on the back.
08:08I would love to.
08:09I think I need it right now.
08:10Well, me?
08:11Yeah.
08:12Oh, do you want to pat on the back?
08:13I'll hold you a pat.
08:14Well done, mate, yeah.
08:15LAUGHTER
08:16Oh, I really need it that much.
08:27LAUGHTER
08:29That's very good, that.
08:33APPLAUSE
08:34Very good.
08:35So now we go...
08:36LAUGHTER
08:39Um, what have you enjoyed most about, uh, watching Ian in the tent?
08:42I just feel like he's got an, an amazing energy in the tent.
08:45Um, he's always smiling and he really cares about his bakes, I feel.
08:48I like his, his sort of, Scooby-Doo laugh,
08:50that he does that sort of .
08:52HE H Health
09:00OK, over to Tom.
09:06A bass cheesecake traditionally has a burnt top
09:09and he decided to run with the idea
09:11and make the entire cheesecake black.
09:13Let's see how Prue reacted to this delightfully artistic idea.
09:18LAUGHTER
09:20So, it was a bold move. What did you think?
09:23I thought it was a great concept, but, honestly,
09:25if I was in a cake shop and saw that,
09:27that wouldn't be the one that I would personally pick.
09:29Let's say someone said, do it for the set of Wednesday,
09:32that would be the perfect cake.
09:34Do you know what I mean? Or an old. Yeah.
09:36It's an old cake. It is an old cake, exactly.
09:39So, I like the idea, but I personally wouldn't pick it.
09:42Paul, you weren't that keen on the flavours of that pipe.
09:44No, it was terrible. What was wrong with it?
09:47It was too claggy.
09:49Neither really dominated and it sort of lost its way.
09:53He didn't mind the look as much,
09:54but it came down to the texture and the flavours went good.
09:57I saw a moment of theatre, wasn't it, when he cuts into the...
10:00You cut, in fact. Yeah.
10:01Cut into it and it's that yellow... Yeah.
10:04That looked like an infection, I thought.
10:06It did look like an infection, yeah.
10:08Yeah. That's... Not to put you off.
10:11It's like Lansing. Yeah.
10:12When you put a bit of cream on it,
10:15you don't expect it to be, um, cream.
10:18LAUGHTER
10:20Were you happy with the standard?
10:22I think the standard generally all year has been incredible.
10:24I think the bakers have been amazing,
10:26all of the bakers have been amazing.
10:27I feel like you've got the hardest job in the world,
10:30because I felt like everyone was really, really great this season.
10:32And currently, I think everyone could potentially win.
10:35Yeah. I do have a few favourites.
10:37Go on. Aaron, for me.
10:39I feel like when he bakes, he bakes with love.
10:41Like, when he was saying how plums remind him of his grandfather
10:43and stuff like that.
10:44So when I feel like you incorporate your family into it,
10:46then I just kind of love that.
10:47Yeah.
10:48Harry, who would you like to see win?
10:50Can it be anyone, or...?
10:51Yeah, anyone.
10:52Rachel Reeves. She's had a terrible year.
10:54LAUGHTER
10:56LAUGHTER
10:58She's had a terrible year.
10:59She could do with a bit of good luck.
11:01You know, give her a break.
11:03LAUGHTER
11:05Well, we've heard what our panel made of Dessert Week.
11:07Now let's hear from a man who's never one to trifle with.
11:10It's Tom Allen.
11:12APPLAUSE
11:14Oh, all the lads here with Joe, all the lads.
11:24Lads, lads, lads.
11:26LAUGHTER
11:28Did you enjoy Dessert Week, Tom?
11:34Well, what a lumpy old episode it was.
11:38So many lumps.
11:40My lumps, my lumps, my lovely cakey lumps.
11:44LAUGHTER
11:45Now, as everybody knows, I love grime music.
11:50LAUGHTER
11:51And quite often, I do hear the singer mention the herb.
11:56LAUGHTER
11:57But MC Tobi chose this week to tell us exactly what the herb is.
12:02Got the jam, got the lemon, got the sage.
12:04Oh, it's sage!
12:07That was being smoked.
12:09Who knew?
12:10Anyway, men are bitches, aren't they?
12:12LAUGHTER
12:14Here's MC Tobi again, helping Ian plate his bake.
12:19Pull that wrapper away.
12:20Where, here?
12:21That one, yep, yep.
12:22BEEP!
12:24Damn it.
12:27Split.
12:28Oh, dear.
12:29LAUGHTER
12:30To be fair, Ian didn't say please, did he?
12:35And we are not at home to Mr Rude.
12:37LAUGHTER
12:39The only thing that split quicker than Ian's cheesecake was Toby.
12:42At least there weren't too many pith jokes in this episode, though, eh?
12:46Oh, that really would have pithed me off.
12:49LAUGHTER
12:50I don't get what the big joke is.
12:51Anyway, we've all had cakes with too much pith in them,
12:54and that's the last time I go to an Oasis concert on my birthday.
12:57LAUGHTER
12:59What was that Basque cheesecake as well that Tom made?
13:02Looked absolutely horrible.
13:03Such a weird colour.
13:04Could be dessert, and then you could use it to tarmac the road afterwards.
13:07I'm killing some of those potholes, am I right, guys?
13:10LAUGHTER
13:12Let's climb a lamppost and hang up a flag.
13:14LAUGHTER
13:17I...
13:18APPLAUSE
13:22Anyway, I can't wait to see what they all get up to
13:24next week in the semi-final.
13:26APPLAUSE
13:33So, Tom, have you got a favourite dessert?
13:36Probably the Sahara.
13:37LAUGHTER
13:41After the break, Tom will be brandishing his whisk at our studio bakers,
13:45and we'll be looking at pictures of the baking you've been doing at home.
13:48Brace yourselves.
13:50APPLAUSE
14:02Welcome back.
14:03I'm dissecting dessert week with Tom Allen, Melvin O'Doom, Harry Hill,
14:07and Bake Off judge Paul Hollywood.
14:09Now, here's an unseen moment where Ian fesses up to something
14:13really quite disturbing.
14:15I'm very concerned with how much of me I have served to Paul and crew.
14:19There was hair last week.
14:20There was bits of my finger on bread week.
14:23There was blood most weeks.
14:26So, this week, nothing of me will go in this beck.
14:30Apart from my heart and soul.
14:31LAUGHTER
14:33LAUGHTER
14:35LAUGHTER
14:35And, as ever, we've asked our audience to share their most shocking
14:41kitchen secrets, anonymously, of course.
14:44What have they confessed to this week, Tom?
14:46Well, it's been a busy week in the confession booth.
14:49Somebody in the audience sent this.
14:51For three years, my vegan boyfriend has been coming to my flat
14:55to beg me for cheddar cheese, moule frite and, recently, chicken alfredo.
15:02His vegan best friends and family still don't know.
15:05I'm now buying two blocks of cheddar a week!
15:07LAUGHTER
15:09He wants quite weird stuff.
15:11Well, I don't know what chicken alfredo is.
15:13Neither do I. What is it?
15:14No idea.
15:15Probably it was a chicken whose name was alfredo.
15:21Would be my guess.
15:23I wonder if there's a lot of lying vegans.
15:25Loads.
15:26Maybe there's a urine test or something they could do.
15:31Like a spot urine test on the vegans.
15:34Just an idea.
15:35LAUGHTER
15:37My boyfriend at university had a white T-shirt
15:40that he called his food-eating top,
15:43that he wore for every single meal,
15:45so he could freely spill food on himself
15:46without worrying about having to wash his clothes.
15:49He wore it every meal for three years without washing it.
15:51We're now married 15 years.
15:53LAUGHTER
15:55Wow.
15:56Wow. That is grimy.
15:57What he could do is boil it up for stock.
15:59LAUGHTER
16:01Well, let's see what you've been making in the kitchens around Britain.
16:12Now, let's start in Wiltshire, where Alice and her partner Georgia
16:15made a very special cake for Alice's mum's 53rd birthday,
16:19a dark chocolate sponge with chocolate buttercream and honeycomb,
16:23all topped off with a picture of her mum's absolute favourite person.
16:27Yes, you've guessed it.
16:29LAUGHTER
16:30Ben Fogel.
16:31LAUGHTER
16:33What could a mother ask for?
16:34Whose face would you want on a cake?
16:37Eamon Holmes.
16:38LAUGHTER
16:40Um, Carol Vorderman for me, please.
16:42Oh, you love Carol Vorderman, don't you?
16:44Yeah, I love Carol Vorderman.
16:45Ooh, that'd be nice.
16:46She's a wonderful lady.
16:47LAUGHTER
16:49What do you like about her so much?
16:50She's very good with numbers.
16:51LAUGHTER
16:53Have you been on a date with her?
16:55No, but we did a show together and she was lovely to me.
16:57Was she?
16:58Ooh.
16:59That's serious.
17:02Gretchen took part in a fun baking competition with her friends,
17:06where they set themselves the challenge of making cakes featuring...
17:10Rhinos.
17:11Ooh!
17:13And why not? Impressed by that?
17:15Yeah, the details are amazing. That's clever.
17:17Meanwhile, Jan in Shrewsbury had asked her husband to bake a cake
17:22of their much-loved dog. Apparently, he's a great cook, her husband,
17:26not the dog, but he's not so experienced at cakes.
17:30Here was the reference picture Jan gave him,
17:33and after many hours of hard work, here's the cake he triumphantly produced.
17:38LAUGHTER
17:41That's more impressive, isn't it?
17:43LAUGHTER
17:44That's far more impressive.
17:46You prefer that one?
17:46That looks like it's standing up.
17:48But it does look like a piglet, doesn't it?
17:50It does look like a pig, yeah.
17:52So, let's try and put that nightmarish sight out of our mind
17:56and pop over to Ruddington in Nottinghamshire,
17:58where Dale decided to make his own Colin the caterpillar cake
18:01for his daughter's birthday, simply by pimping up a chocolate Swiss roll.
18:06Let's have a reminder of what a caterpillar usually looks like.
18:09Ooh!
18:10Very nice.
18:11And, disappointingly for his daughter,
18:13Dale's idea of pimping up involved slightly less decoration.
18:17LAUGHTER
18:19LAUGHTER
18:26Dale knew he'd be in trouble, and by the looks of things,
18:29so did the cake.
18:32Please keep those pictures coming.
18:33Use the hashtag Extra Slice or go to
18:35channel4.com forward slash take part.
18:38Details below.
18:39OK, Studio Bakers, get ready.
18:42It's over to Tom.
18:43Well, thanks, Jo.
18:44And let's start now with Megan and her dad, Keith.
18:48Where's Megan and Keith?
18:50Over here.
18:50Hello, Megan and Keith.
18:51Hello.
18:52Hello.
18:53Hello.
18:54Hi.
18:55Hello, Keith.
18:56Hello, Tom.
18:57Hello, Megan.
18:58Hello.
18:58Keith's not a name you hear very often these days.
19:00No, it isn't, no.
19:01No, Keith.
19:02Yeah.
19:02Yeah, it's a nice name.
19:03Yeah.
19:04Keith, you never hear a baby called Keith?
19:05You don't, no, no.
19:07What does it mean, the name Keith?
19:08It's Scottish, apparently.
19:09Well, that doesn't answer the question.
19:10What does it mean?
19:11I don't know.
19:12Megan and Keith, lovely to have you here.
19:14Now, Megan, what have you brought here?
19:16So, this is celebrating my dad's love of barbecue.
19:19He's got a bit of a reputation of burning his barbecues.
19:23Oh, love you, Keith.
19:25Is that what Keith means?
19:26Yes, yes, possibly.
19:27Fear of barbecue, or fear of giving people food poisoning.
19:30Oh.
19:31And so, unfortunately, this summer, the pressure got to him a bit
19:34and I think he finally cracked, because he ended up serving raw chicken
19:37at our barbecue.
19:38Oh, Keith.
19:39Yeah.
19:40So, I wanted to prove everybody wrong that I can cook or bake.
19:44So, this is my first ever effort.
19:46So, you brought a cake along first-time baker.
19:48Yes, Keith.
19:49It's a poor Hollywood recipe.
19:53The poor Hollywood recipe must be good.
19:55And I was worried about my ganache.
19:57You were worried about your ganache, Keith.
20:00Well, Harry's a doctor.
20:01Oh, fine.
20:02But I think, um, yeah, I was worried about putting too much cream on my ganache.
20:06Oh.
20:07But, um, no, it's coming out fine.
20:08I think your ganache is held together fantastically, Keith.
20:10Keith maybe means fantastic ganache.
20:13Right, OK, let's take it over to...
20:14All right, thank you.
20:15Oh, my.
20:16It's not light, is it?
20:20OK, OK, one second, one second, I'll take it over.
20:22Ooh, it's quite the workout.
20:25I'll put that there for a moment.
20:27I could maybe move that one, that one, which isn't real.
20:32It looks great.
20:33You're in with a chance of getting a pat on the back here.
20:35You must be very excited, Keith.
20:36I am, actually, yes.
20:37Now, Megan, I wanted to hear a bit more about this one.
20:39So, this is beautifully recreating a barbecue.
20:42Yes, so... How do you like to cook?
20:43I don't. You don't cook at all?
20:45I bake. Oh, you bake.
20:46Airfryer, got an air fryer? I do.
20:48You do like an air fryer, do you? I do, I have an air fryer.
20:49Yes, what I do. It's a bit weird, though, an air fryer.
20:52Obviously, it's just like putting chicken in a drawer.
20:54Yes.
20:55You take it in a drawer, and then you take it out of the drawer,
20:57and it's cooked chicken.
20:58Yes.
20:59Swing dissent in.
21:01They've dived in, they've dived into the cake now.
21:03Let's find out.
21:04Paul, we should... Oh, he's coming over.
21:06Oh!
21:07Maybe he's going to punch you in the face.
21:09Oh!
21:11Oh!
21:13Wow!
21:17I've never seen what happened up close.
21:20I feel quite emotional.
21:21Paul, why did you get that handshake?
21:23It was a great cake.
21:24It was a great cake.
21:25Great cake.
21:26Where did you get the recipe from?
21:27Shut up.
21:28That is a great cake.
21:30Thank you very much.
21:32Melvin, would you concur?
21:36I love this.
21:37It's got a great texture there.
21:38I love the contrast of the fruit with the cake itself.
21:41A wonderful texture as well.
21:42The icing was perfect.
21:45Thank you very much.
21:49And, Megan, you've gone through all this effort,
21:51we've hardly had a chance to talk to you.
21:53Anyway, thanks very much.
21:56APPLAUSE
21:58Kate and Ed and Ed's carriage.
21:59All the way over here.
22:00Excuse me.
22:01Hello, hello, hello.
22:03Kate and Ed.
22:04Kate and Ed.
22:05Kate and Ed.
22:06Now, Kate and Ed, of course,
22:07she brought a lot of wonderful things along here.
22:09Kate, are these cakes or have you knitted them?
22:11I've crocheted cakes.
22:13So, each week, I made one of the technical bakes
22:16from the Bake Off show.
22:18Oh, my goodness, you even made a gala pie.
22:20Yeah.
22:20Oh, isn't that lovely?
22:21And a crocheted gala pie.
22:23That's very clever, isn't it?
22:25Impressive.
22:25Have you always been a crotcheteer?
22:27Crotcheteer?
22:28LAUGHTER
22:29I've been doing it for about 14 years now.
22:31Talk us through the other technicals we've got here.
22:32So, we've got the gala pie, and what are the other ones?
22:35So, that's the school cake and then the fondant fancy,
22:38the digestive doughnut, white chocolate tart,
22:40and then I made Natalia's little bear macaron.
22:43Oh!
22:45You call him bear?
22:45Yeah.
22:46Oh, that's nice.
22:46Do you like being called bear?
22:47Yeah.
22:48LAUGHTER
22:50It does look a bit like you, actually.
22:51I can see that.
22:52LAUGHTER
22:53I can see that, Ed.
22:53Oh, that's very nice.
22:55Hello.
22:55Hello.
22:56Ben?
22:56I'm Ben.
22:57Hello, Ben.
22:57Nice to see you.
22:58What have you made?
22:59Well, I've made some lovely things called Heyman's Pockets,
23:03and they are filled with a carrot marmalade,
23:06Maltesers, and chocolate.
23:08It's got quite a pocket Heyman had, isn't it?
23:11Yeah, there's Parmesan and Marmite, there's Suffolk blue cheese.
23:17What's wrong with you?
23:17Why did you do all these things?
23:19LAUGHTER
23:20She asked me to.
23:21Did you just go through the fridge and see what was going on?
23:24Pretty much.
23:25Shove them in old Heyman's pocket.
23:26No, you're not supposed to put this in there.
23:29Oh.
23:29I was experimenting.
23:31Oh, I see, Ben.
23:32You're an experimental baker.
23:34I like that.
23:35But also, there's some oval tea in the mix.
23:37Oh, sure.
23:40What an empty pantry you must have.
23:43It's wonderful, Ben.
23:44Thank you, and thank you, and thank you, and well, thank you.
23:49Ellie and her three... Oh, that's easy.
23:51Hello, Ellie, Ellie, Ellie, Ellie.
23:53Which one are you?
23:53You could all be...
23:54You're all kind of interchangeable.
23:59I feel like I've typed into A.I.
24:04Hello, Ellie, and these are your friends?
24:07Yes.
24:08Lovely, lovely, lovely, lovely friends.
24:10You all look like you're from a knitting catalogue.
24:11You've got all these cardigans on as well.
24:14Very autumnal.
24:15Ellie, what do you do for a living?
24:16We're doctors.
24:17Oh, all of you.
24:18Wonderful, wonderful.
24:20What sort of doctor are you, Ellie?
24:22Um, I work with children at the minute.
24:24Oh, that's wonderful.
24:25Children at the minute.
24:26You're not going to stick with it.
24:27No.
24:28Lovely, lovely.
24:29That's lovely, lovely that you do that.
24:31And what sort of doctor are you?
24:32I work and I see you at the moment.
24:33I see you, intensive care.
24:35Oh, yes, I know what it stands for.
24:36Very good.
24:37Is that hard work or is it quite lazy?
24:39You can put your feet up.
24:39No.
24:41You're all out of it, aren't they?
24:42I spend most of my time teaching medical students.
24:44Oh, goodness.
24:45Wow, that's wonderful.
24:45What do you do?
24:46I locum at the moment.
24:47I work in all different things.
24:48Locum, you charge extra for filling in where people are.
24:50Great, a supply teacher over there.
24:52Yes.
24:53I work in vascular surgery.
24:55Vascular.
24:56So, who's made the cake here?
24:58A joint effort.
24:59OK, and it's a...
25:00What is it?
25:01Is it a vein?
25:03It's a croc cake.
25:04A croc cake.
25:05Oh, like a croc shoe.
25:06Yes.
25:06Yeah, we all wear them to work.
25:07You all wear them to work, do you?
25:09Yeah.
25:09Do you wear them?
25:10I do.
25:10What, to get in and out of your huge Mercedes?
25:12LAUGHTER
25:13Not quite, not quite.
25:15Turning up with a GP surgery.
25:19You wear crocs on the ward, do you?
25:21In theatres as well.
25:21And in theatres?
25:23Oh, gosh, that's terrible.
25:24People used to dress up for the theatre.
25:28Well, good luck to you all.
25:29And thank you very much for bringing this delicious croc cake.
25:31And as much as I love to eat a shoe, I'm not going to do it today.
25:34Well done.
25:34Thank you, Ellie and friends.
25:36All right, well, now we're going to go to Annette Sue and LJ.
25:39Where are they?
25:39Hello, Annette?
25:41Yes, Sue.
25:42Yes.
25:43LJ.
25:44LJ.
25:44What do you do, LJ?
25:45Nothing at the moment.
25:46Nothing, great.
25:47What do you do?
25:48I'm not tired as well.
25:49You've written nothing as well.
25:50Annette?
25:50Yeah, I'm at home.
25:51Yeah, great.
25:52Three dossers, great.
25:55Who do you want to win Bake Off, Annette?
25:57Erm, I don't know.
25:59You don't really watch it?
25:59OK.
26:01OK, great.
26:02Well done.
26:02Thank you, Annette.
26:03OK, OK.
26:04Oh, ho, ho, ho.
26:09And now I've got the job of announcing this week's star, Baker.
26:13And I'm delighted to say that it is...
26:20Keith!
26:24First time Baker, Hollywood handshake.
26:27Dreams can come true.
26:29But not for one Baker, because it's now that bit of the show
26:34when I'm going to be asking one Baker to leave the studio,
26:38clutching their sad little Tupperware behind them.
26:43I'm afraid it is Ellie and her fellow doctors,
26:46because they wear Crocs to the theatre!
26:49But no-one will be going away empty-handed,
26:57as they each take away one of our astonishingly cheap,
27:00extra-sliced wooden spoons!
27:02But as ever, a huge thank you to all of our studio bakers.
27:13CHEERING AND APPLAUSE
27:18Thanks, Tom.
27:19After the break, we'll meet the baker who finally put Bake Off's
27:23bin gate to bed.
27:24Ian will be here, back in a bit.
27:26APPLAUSE
27:37Welcome back.
27:38I'm here with Melvin, Harry and Paul, and I'm delighted to say
27:42it's now time to meet the man, the myth, the mullet.
27:46Will you please give a warm welcome to Ian, everybody?
27:49CHEERING AND APPLAUSE
27:56Hi, Ian.
27:57Hi, guys.
28:01Hi, Ian. Hello.
28:02We're so delighted to have you here.
28:04Incredible achievement getting to the quarter-finals.
28:07Yeah.
28:07When's the Open Top Bus Tour of Belfast happening?
28:10Here. Everyone's welcome.
28:12Have they supported you, though?
28:15Every time I leave the house in Belfast, it's loads of wee mommies
28:19queuing up for pictures.
28:20Just tell me, you're doing great.
28:23I really hope you win.
28:24And I'm just like, you'll see.
28:28Ah.
28:30Now, your partner, Dervler, got a few mentions on the show.
28:34And in Chocolate Week, you let us in on a little secret about your choice
28:38of Glenariff, is that how you say it?
28:40Mark, for your fondue showstopper.
28:43Don't tell anyone, but I'm planning on proposing to Derv at this place.
28:48Aww.
28:49And Dervler, you're here.
28:51Was it a bit awkward when you said no?
28:54LAUGHTER
28:56I'd have left it on easy.
28:58Yeah, he didn't have far to go.
28:59LAUGHTER
29:01Were you surprised?
29:02Yeah, I thought we were going camping and it was a much nicer
29:05surprise to get a diamond instead.
29:07Oh, my God.
29:08Yeah, absolutely.
29:10Well, congratulations.
29:12Um...
29:12CHEERING AND APPLAUSE
29:16Well, let's briefly revisit dessert week.
29:18Now, you'd never made a bass cheesecake before.
29:22Here's one of my favourite moments.
29:23It's like watching one of those nature programmes where the cameraman
29:27can't intervene as a predator approaches a newly hatched turtle.
29:31LAUGHTER
29:33F*** it.
29:34Can someone lift that off the bottom?
29:35Please, please, please.
29:36Can someone lift the bottom?
29:37Uh...
29:38I don't think anyone can.
29:40LAUGHTER
29:42You could have just cut round it with the pair of scissors and left the
29:44bass on.
29:45Because often when I'm going in to cut something, I'll say,
29:47has this got paper?
29:48And I'll find the paper and then drive it in.
29:50Then it's my fault if it breaks.
29:52So I would have just cut round it and left the bass there and just
29:54cleared the size.
29:55Didn't know that.
29:56LAUGHTER
29:58You dealt with it well, though.
30:00But you were stressed out because you care about what you guys are doing.
30:02And at the end, I think it looked great.
30:04Yeah, I covered the cracks well, so...
30:06If you weren't filmed throughout the whole thing, no-one would even know.
30:09I think that's like my M.O.
30:10If you didn't know what went on during the bank, it would be fine.
30:13And, Paul, I've noticed that we never see you or Prue spring into action to help.
30:19Is that because you can't be bothered?
30:20Well, Prue's normally leaning on the tree with a bottle.
30:23LAUGHTER
30:25And I'm normally picking her up.
30:26LAUGHTER
30:29In Marang Week, you paid tribute to one of Bake Off's most memorable
30:32disasters with your Bin Gate showstopper.
30:36I mean, Prue liked it, didn't she? She said it was witty.
30:39Yeah, that was something that I'm going to remember for my
30:43entire life that she came up to me and she was just like,
30:45it was so witty.
30:47And I was like, this is my moment.
30:50You were known for me for your artistic flair, because you are an artist,
30:55because some of the stuff you've done have been incredible.
30:56It looks amazing. Thank you.
30:57The fact that you saved a cake a couple of weeks back as well,
31:00by putting it in the fridge, binging it out and just chucking it together was...
31:03Again, when I saw that, I never realised that happened.
31:05Yeah. Again, because I was picking Prue up.
31:07But it was something which was amazing what you managed to do.
31:12Let's have a look.
31:15It's just full of my heart.
31:17That's so bad.
31:33I literally, with my hands, just started slapping ganache on it,
31:38smoothing it out, and then put it in the fridge and hope for the best.
31:42Well, let's have a look at that magnificent comeback.
31:45I'm going to try and wrap it in attitude.
31:47I'm going to chuck it in the fridge and just hope for the best.
31:51I'll take it.
31:53Just hammering this as fast as we can.
31:56Put the wee train on, the cars, it's going to be down to the wire.
32:00Ian, would you like to bring up your show stuffer?
32:03That's incredible.
32:04It looks amazing.
32:05I'm happy to eat a plate full of that.
32:07Mmm, it tastes great.
32:11Who might...
32:12Who might do the handshake?
32:14I'm going to give you the spud.
32:15Oh!
32:17That's first.
32:18Really impressive.
32:18I just thought it was amazing to just bring it back like that.
32:21But, I mean, you weren't always stressed out in the tent.
32:24Here's Toby.
32:25Oh, cool.
32:26Finn McCool.
32:27No matter how stressful it is, you can always hear Ian having a nice time.
32:33Lots of your bakes were inspired by Irish folklore
32:36and your incredible landscape, like your Glenarith fondue,
32:41Giant's Causeway tart and Queen's University Swiss roll.
32:45Were there any more Irish ingredients that you'd like to have used
32:49later in the competition?
32:51I feel like I really like dulse, like the sort of like seaweedy type thing.
32:57And I used it a little bit in one of my bakes,
32:59but it's got a really nice, like, salty flavour.
33:02It's got umami.
33:03That doesn't mean anything to me, but anyway, thanks, umami.
33:07Sorry.
33:08What's that, then?
33:09It's basically the opposite of, uh, um-daddy.
33:18Tom, where are you?
33:19OK, Jo, has anyone got a question they'd like to ask Ian?
33:23Who's got a question?
33:24Any...
33:25Oh, hello, what's stand-up?
33:27Oh, OK.
33:28What's your name?
33:28My name's Sam.
33:29Sam, nice to see you.
33:30What's your question for Ian?
33:31I just wondered if you ever got any extra time,
33:34because sometimes it seems like you're making something still,
33:37and it's like, right, time up.
33:39So I just wondered if you ever got given a little bit of extra time.
33:41Oh, you think he cheated?
33:45Pick a man while he's down.
33:46He's out of the competition, Sam.
33:48Hasn't it been tough enough for him?
33:51So, Ian, did you cheat and sometimes carry on working
33:53after the whistle was blown?
33:55So, uh, on bread week, I chopped my fingertip off.
33:59Oh, yeah.
33:59Um, so I was getting, like, you know, bandaged up and stuff.
34:03Um, so I think I got a few minutes extra at the end of...
34:07I think you got about 15...
34:08Injury time.
34:09They get injury time.
34:10Yeah.
34:12Did the tip of the finger end up in the bread?
34:15I don't actually know where it went, so...
34:17LAUGHTER
34:18Hi, Dave.
34:21Now, Ian, ask me, am I right in thinking you've brought a friend
34:24along today?
34:25Yeah, I'm a friend. Oh.
34:26It's Hassan, everybody!
34:28I like him.
34:31Lovely to have you with us.
34:35What do you think of Ian's progress?
34:36Did he do well?
34:36Yeah, no, he smashed it.
34:37He did, didn't he?
34:38Yeah.
34:39Yeah, yeah.
34:39What have you been up to since we last saw you?
34:42Same old, same old.
34:42LAUGHTER
34:44Well, it's been lovely to chat.
34:46LAUGHTER
34:48Who else has got a question?
34:49Excuse me, sorry, sorry, excuse me, sorry, sorry,
34:51sorry, excuse me, sorry.
34:53Hello, what's your name?
34:54Atia.
34:55Atia, what's your question for Ian?
34:57My question is, if you could set a technical challenge,
34:59what would it be?
35:00Ooh, I like that.
35:01Oh, that's so good.
35:03Mmm.
35:03I think a sourdough challenge,
35:06where you would have to leave it overnight.
35:08Ooh.
35:09Really, like, add time to the equation.
35:11I think that would be a fun one.
35:12Yes, overnight.
35:13Do you make your own sourdough, Atia?
35:15Have you ever made sourdough?
35:16No, I don't.
35:17My husband's just started baking.
35:19Oh.
35:19He started making some breads, but not sourdough yet.
35:21Oh, wait until he gets onto it.
35:23He won't shut up about sourdough.
35:25He's thinking, oh, my sourdough starter.
35:29Oh, I've had this for 400 years.
35:31It's just a piece of bread.
35:32Shove it in the toaster and let's get on with our life.
35:34LAUGHTER
35:36We've got that to look forward to Atia.
35:37Back to you, Jo.
35:39Back to you.
35:40APPLAUSE
35:41Now, Ian, another accolade we'd like to bestow on you
35:45is having the best mullet ever to appear on Bake Off.
35:49Do you like a mullet, Harry?
35:51It's supposed to be business at the front and party out the back,
35:53isn't it?
35:54That's what they say about a mullet,
35:56whereas I've got sort of just a sort of car park.
36:00Now, in honour of your iconic hairstyle,
36:03we're going to have a quick game of Mullet Over.
36:07APPLAUSE
36:15So, as you can see, our guests are appropriately attired for this.
36:19LAUGHTER
36:21Looking...
36:23Yes, you do look great. How do you feel?
36:25It's been so long since I've done it again.
36:27LAUGHTER
36:29I feel like this is why me and Harry got booked for this episode.
36:32LAUGHTER
36:34My hair looks like proof.
36:36Oh, wow.
36:37You look like a rough member of Status Quo.
36:40Yeah.
36:45We've put some famous celebrity mullets on some familiar faces,
36:49so see if you can guess who the mullet actually really belongs to.
36:53Here's the first one.
36:54LAUGHTER
36:56OK, yeah.
36:57Whose mullet might that be, then?
36:58Ooh!
36:59It does look like... David Bowie.
37:01David Bowie.
37:02I think it's David Bowie.
37:03OK, let's look.
37:04Ziggy.
37:05Yes!
37:06Yes, well done.
37:07APPLAUSE
37:08Biggie Stardust there.
37:10Right, next up, whose mullet is this?
37:13Ooh, is that Lamar?
37:14Oh, that's...
37:15Yeah.
37:15Lamar.
37:16It is Lamar, I think.
37:17Let's just check.
37:19It's Lamar.
37:19Yeah, congratulations.
37:20Oh, wow.
37:22APPLAUSE
37:23OK, whose mullet is this?
37:27Kylie Minogue?
37:28No.
37:29LAUGHTER
37:30Sportsman.
37:31Could be Miley Cyrus.
37:32Miley Cyrus isn't a sportsman.
37:34Oh, sorry, sportsman.
37:35Oh!
37:36Tennis player.
37:37John McEnroe.
37:38Billie Jean King.
37:39LAUGHTER
37:40Let's have a look.
37:41I've held it in the audience.
37:43Well done.
37:43Oh, great, Agassi there.
37:45And whose mullet is this?
37:46LAUGHTER
37:48Uh, yes.
37:49Is it Luther Vandross?
37:50Luther Vandross, do you think?
37:52No, no, no, no!
37:53Barry White.
37:53Barry White.
37:54Oh!
37:55Well, let's have a little look.
37:58It's Billy Ray Cyrus.
38:00Oh, Sola!
38:00Miley's dad, in fact.
38:02Oh, yeah!
38:03Wow!
38:04So, Ian, stay with us, because Tom's on his way with a special gift for you.
38:08See you in a bit.
38:09APPLAUSE
38:18Welcome back.
38:21I'm here with Melvin, Harry, Paul, plus, of course, Ian.
38:26Now, let's take a few moments to stare at the random body parts of a celebrity
38:31while they potter about in their kitchen.
38:34See if you can identify this week's mystery star baker.
38:37Who's that?
38:54It's the guy from the GoCompare ad here.
38:56LAUGHTER
38:58Moustache dance here.
39:01Yeah, there was a moustache.
39:03It was a moustache, wasn't it?
39:05Ooh.
39:07Is it Simon Cowell?
39:09Yeah, this sort of moustache.
39:10Who's got a moustache who's really famous?
39:12Not Colonel Gaddafi, erm...
39:18The guy that it is, he hasn't actually got a moustache.
39:22He doesn't have a moustache?
39:23We shaved it off.
39:24It's a stick-on one.
39:25No!
39:26There's no bloody moustache involved.
39:28It's like a sort of moustache.
39:31I don't know what that was all about.
39:32Honestly, don't ask me.
39:34Kid Star was too busy.
39:35Er...
39:37I'm going to give you a big clue.
39:40Go on.
39:40Comedian.
39:41Comedian?
39:42Comedian.
39:44Right, well, that helps.
39:45Let's find out.
39:46LAUGHTER
39:47And here's Tom with his trolley.
39:49CHEERING AND APPLAUSE
39:50Oh, Julian!
39:52Oh, he doesn't look like Julian.
39:53Yeah!
39:54Back to you, Ian.
39:56And here's Tom with his trolley.
39:58CHEERING AND APPLAUSE
40:00Oh, hi!
40:02Hi!
40:03Hi!
40:05Hello, Ian.
40:07Well, before we go any further, would you tell us what your favourite bit was about being
40:12on this year's Bake Off?
40:13Oh, no.
40:14I think jumping out of the tent was a really liberating experience.
40:18Oh, yes.
40:19Yeah.
40:20And the fact that I didn't fall flat on my face really meant a lot.
40:22Yeah, that was impressive.
40:23Yeah.
40:24I'm glad that was your highlight from...
40:26LAUGHTER
40:27Just keeping the tent.
40:28Yeah.
40:29LAUGHTER
40:30Ian, I'm afraid the time has come for you to say goodbye.
40:34What a shame.
40:35Just think what might have been had you not split your cheesecake.
40:38But we've all been there.
40:40God knows I have.
40:41Oh, I was in A&E for hours.
40:44LAUGHTER
40:45But at least now you can look forward to your wedding,
40:48to the beautiful Dervler, and who knows, I might even join you on your
40:52honeymoon.
40:53LAUGHTER
40:54I don't want to end up like a Basque cheesecake, all burnt on top
40:58and wobbly in the middle.
41:00LAUGHTER
41:01Thank you again, Ian, for being such a wonderful, wonderful Short King
41:05addition to this year's Bake Off.
41:08APPLAUSE
41:14Thanks, Tom.
41:15And now, Ian, here's a look back at your brilliant achievements in
41:19the tent.
41:20It feels surreal.
41:21I'm on Bake Off and Paul is going to be judging my bread.
41:25Cilantro, let's go for it.
41:26The bake looks great.
41:27It's superb.
41:28Love the flavours.
41:29It's very complicated, but it's absolutely beautiful.
41:32Yes, Ian!
41:33Yes, Ian!
41:34Yes, Ian!
41:35That is one mighty impressive-looking Swiss roll.
41:38It's delicious.
41:39I really like that.
41:40I already click on my gas.
41:41Oh, my God.
41:42In first place, we have this one.
41:44Hello, guys.
41:45It's just falling apart.
41:46That's incredible.
41:47It looks like something straight out of Lord of the Rings.
41:52It's really clever.
41:53I'm not repeating Bingy it.
41:55I'm very proud of making it this far.
41:56I never thought I'd make it past the first couple of weeks,
41:58so to make it to the quarterfinals, that's great.
42:01I've made really, really good friends, and it's supposed to be fantastic.
42:05LAUGHTER
42:06APPLAUSE
42:08APPLAUSE
42:10APPLAUSE
42:12OK, Tom, please reveal all.
42:17Oh.
42:18BUZZER
42:22APPLAUSE
42:24There you are with your Queen's University Swiss roll,
42:29Bingate Bake and Glenarith Fondue.
42:32Ian, everyone.
42:33APPLAUSE
42:39So, it's time to round off with the Extra Slice Celebrity Challenge.
42:43Let's find out what they'll be taking on.
42:46It's over to the Selectatron.
42:48BUZZER
42:54BUZZER
42:56So, it's the return of Table Manners.
43:00APPLAUSE
43:05Each of our guests has an identical table in front of them set for tea.
43:09You've all seen the classic trick.
43:11Their job is to whip the tablecloth off the table,
43:14whilst keeping as many items on the table as they can.
43:17They get a point for every item left on the table,
43:20and if the photo of Prue is still face-up on the table,
43:24they'll get a bonus of five points.
43:26Ooh!
43:27Now, Paul, you haven't got much to beat.
43:29Let's just remind ourselves of Prue's interesting technique
43:33when she took on the challenge.
43:36LAUGHTER
43:38OK, Melvin.
43:43Yep.
43:44You ready? Because you're up first.
43:45OK.
43:46OK.
43:47Right.
43:48When you're ready.
43:53BUZZER
43:55Oh!
43:56I love the technique.
43:57I love the technique there, Melvin.
44:03Oh!
44:04Yeah.
44:05Lot of skill.
44:06I liked that.
44:07Well done, Melvin.
44:08APPLAUSE
44:10OK, so that's seven things left on the table.
44:13Harry?
44:14Ready?
44:15Off you go.
44:16Oh!
44:17That's clever.
44:18Come on, guys.
44:23See, I loosened it first.
44:31Yeah, that was...
44:32So, and you've got one, two, three, four, five, six, seven, eight,
44:35nine and ten, although you would have got a bonus
44:38if Prue had been left facing up.
44:40You did very well there on ten.
44:41Well done, well done.
44:42APPLAUSE
44:47And finally, Paul, you've got ten to beat,
44:49so you can fly a helicopter.
44:51How hard could this be?
44:53LAUGHTER
44:54When you're ready.
44:58Don't be nervous.
45:01BUZZER
45:03Oh!
45:06OK, Prue's facing up.
45:07Let's have a look at the slow-mo replay.
45:09APPLAUSE
45:11It looked like it was going to be four...
45:12Yes.
45:13..and then it bounced.
45:14They're individuals.
45:15Yeah, are they individuals?
45:16They must be individuals.
45:17I'm afraid they are, Melvin.
45:20You've got 13, plus Prue is left facing up for this occasion.
45:25And...
45:26LAUGHTER
45:27..and so you get the bonus of five.
45:28That's 18 points, Paul.
45:29Well done.
45:30Hey!
45:31CHEERING AND APPLAUSE
45:36So that means...
45:37Paul's got a problem.
45:38Isn't it 14 plus five as a bonus?
45:40Because it's still on the table.
45:41Well, it doesn't matter because you've won, so shut up.
45:43OK.
45:44LAUGHTER
45:45For goodness sake, we've all got things to get on with.
45:47LAUGHTER
45:50So that means the winner of our Extra Slice Celebrity Challenge
45:53is Paul Hollywood.
45:55APPLAUSE
45:56And that's it for this week.
45:57A huge thanks to Tom, Ian and to our celebrity guests,
45:58Melvin O'Doom, Harry Hill and Paul Hollywood.
45:59APPLAUSE
46:00See you at the same time next week for the Bake Off semi-finals.
46:02Goodbye.
46:03APPLAUSE
46:04Goodbye.
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