1 00:00:02,000 --> 00:00:04,440 Week five of our baking marathon and Ian is way out front. 2 00:00:04,440 --> 00:00:07,080 He set a cracking pace and is now pulling away from the pack 3 00:00:07,080 --> 00:00:10,480 with an amazing three out of four Star Baker titles to his credit. 4 00:00:10,480 --> 00:00:13,760 I can't wait to wrap him in a foil cape and give him a good rub down. 5 00:00:13,760 --> 00:00:16,280 - Welcome... BOTH: - To the Great British Bake Off. 6 00:00:16,280 --> 00:00:18,840 Last week, Ian triumphed with desserts. 7 00:00:18,840 --> 00:00:21,160 That is sheer heaven on a plate. 8 00:00:21,160 --> 00:00:23,920 It was Sandy who failed to meet the mark... 9 00:00:23,920 --> 00:00:25,200 It's raw underneath. 10 00:00:25,200 --> 00:00:27,680 ..becoming the fourth baker to leave the tent. 11 00:00:27,680 --> 00:00:29,840 - Come on, let's cover her. - Bring it in. - Bring it in. 12 00:00:29,840 --> 00:00:31,040 I'm OK. 13 00:00:31,040 --> 00:00:33,800 So far, the bakers have also been tested on cakes... 14 00:00:33,800 --> 00:00:34,840 Whoa! 15 00:00:34,840 --> 00:00:35,880 ..biscuits... 16 00:00:35,880 --> 00:00:37,160 Happy with that. 17 00:00:37,160 --> 00:00:38,200 ..and breads. 18 00:00:38,200 --> 00:00:39,720 Ta-dah! 19 00:00:39,720 --> 00:00:43,720 But now how will they cope without some basic ingredients? 20 00:00:43,720 --> 00:00:45,160 What? 21 00:00:45,160 --> 00:00:46,960 It's definitely going to be a good one. 22 00:00:46,960 --> 00:00:48,320 Cake without sugar... 23 00:00:48,320 --> 00:00:51,200 I'm worried that it might be too simple. 24 00:00:51,200 --> 00:00:52,880 ..bread without gluten... 25 00:00:52,880 --> 00:00:56,000 This...is...rank. 26 00:00:57,120 --> 00:01:00,080 ..and an ice cream roll without diary. 27 00:01:00,080 --> 00:01:01,680 Might that stop it setting? 28 00:01:01,680 --> 00:01:03,280 I hope it won't. 29 00:01:03,280 --> 00:01:06,280 A good sponge, but where's the ice cream? 30 00:01:06,280 --> 00:01:07,400 Ice cream, anyone? 31 00:01:09,240 --> 00:01:10,360 That was intense. 32 00:01:34,120 --> 00:01:36,600 Imagine a world of cake without sugar, 33 00:01:36,600 --> 00:01:38,280 bread without gluten, 34 00:01:38,280 --> 00:01:40,360 Mel without Sue. 35 00:01:40,360 --> 00:01:41,760 Huh? 36 00:01:41,760 --> 00:01:43,520 That's 27 years of my life! 37 00:01:46,040 --> 00:01:47,680 It's free-from week. 38 00:01:47,680 --> 00:01:49,720 (Finally got rid of her.) 39 00:01:49,720 --> 00:01:52,480 SHEEP BLEAT 40 00:01:52,480 --> 00:01:55,440 It's been amazing to be at the front like this for the last three weeks. 41 00:01:55,440 --> 00:01:57,520 All the other bakers want to break my fingers, 42 00:01:57,520 --> 00:02:01,480 but, you know, that's something they've got to live with, I guess. 43 00:02:01,480 --> 00:02:03,720 I feel a bit embarrassed for the rest of us. I'm like, 44 00:02:03,720 --> 00:02:05,840 "Someone's got to give him a bit of competition," 45 00:02:05,840 --> 00:02:07,640 "otherwise it makes us look a bit pants." 46 00:02:07,640 --> 00:02:10,040 Would I love to knock him off the top? 47 00:02:10,040 --> 00:02:11,280 Absolutely! Who wouldn't? 48 00:02:11,280 --> 00:02:13,360 Everybody wants to knock him off the top spot. 49 00:02:13,360 --> 00:02:15,480 Watch out, Ian! 50 00:02:21,840 --> 00:02:23,000 Morning, bakers. 51 00:02:23,000 --> 00:02:24,480 Now, for your Signature Bake, 52 00:02:24,480 --> 00:02:27,360 Paul and Mary would like you to bake a cake. 53 00:02:27,360 --> 00:02:30,240 But you can't use sugar, OK? 54 00:02:30,240 --> 00:02:32,920 You can use honey, fruit - but nothing that comes from a bag. 55 00:02:32,920 --> 00:02:36,680 It can be any shape, size or flavour that you desire. 56 00:02:36,680 --> 00:02:38,760 Two-and-a-half hours on the bake. 57 00:02:38,760 --> 00:02:39,840 On your marks. 58 00:02:39,840 --> 00:02:41,080 Get set. Bake! 59 00:02:42,400 --> 00:02:44,320 I think we're looking for something 60 00:02:44,320 --> 00:02:46,920 that's as close to a regular cake as possible. 61 00:02:46,920 --> 00:02:50,560 I want it to be as light and tasty, and fluffy, as possible. 62 00:02:50,560 --> 00:02:52,320 It's just a bit harder. 63 00:02:52,320 --> 00:02:54,320 It's something different I'm trying. 64 00:02:54,320 --> 00:02:57,040 I loved it when I tried it and I'm going for it. 65 00:02:57,040 --> 00:03:00,600 So, I have made sugar-free cakes before in the past, 66 00:03:00,600 --> 00:03:02,720 so I feel OK with the sugar-free, yeah. 67 00:03:03,800 --> 00:03:04,920 Dare I say it? 68 00:03:06,760 --> 00:03:08,240 When you're baking a cake, 69 00:03:08,240 --> 00:03:10,800 one of the most important ingredients is sugar 70 00:03:10,800 --> 00:03:14,240 and we're asking them to forget about sugar, 71 00:03:14,240 --> 00:03:16,920 and use anything else to sweeten it - 72 00:03:16,920 --> 00:03:20,160 and most of them will be using a form of syrup. 73 00:03:20,160 --> 00:03:23,680 Some of our bakers will add fruits to get that sweetness. 74 00:03:23,680 --> 00:03:25,240 When you think of adding a fruit, 75 00:03:25,240 --> 00:03:27,200 you may think apple, you may think pear... 76 00:03:27,200 --> 00:03:30,000 The problem with that - they don't carry too much flavour. 77 00:03:30,000 --> 00:03:33,120 You need something a bit more robust LIKE an orange, LIKE a lemon. 78 00:03:33,120 --> 00:03:36,680 Something that will override the sponge and give it a flavour. 79 00:03:39,120 --> 00:03:40,200 Morning, Paul. 80 00:03:40,200 --> 00:03:42,200 Hello, Ian. Morning, Star Baker. 81 00:03:42,200 --> 00:03:43,920 I know. It's, kind of, strange days, eh? 82 00:03:43,920 --> 00:03:45,560 Right, tell us all about your cake. 83 00:03:45,560 --> 00:03:48,520 I'm doing... Well, it's pear, ginger and honey cake. 84 00:03:48,520 --> 00:03:51,240 So, the total sweetener is honey? 85 00:03:51,240 --> 00:03:53,600 It's just honey, yeah. That's all it is. 86 00:03:53,600 --> 00:03:55,360 To his honey and pear batter, 87 00:03:55,360 --> 00:03:57,760 Ian is also adding root ginger for heat 88 00:03:57,760 --> 00:04:00,480 and chopped walnuts to give it some bite. 89 00:04:00,480 --> 00:04:02,720 Have you had any problems with the texture? 90 00:04:02,720 --> 00:04:04,320 Some of the first ones did turn out 91 00:04:04,320 --> 00:04:06,280 a little bit moist and a bit heavy. 92 00:04:06,280 --> 00:04:10,400 Sometimes honey cakes are quite dense but a lovely flavour, 93 00:04:10,400 --> 00:04:12,320 and there's lots going in there, I might say. 94 00:04:12,320 --> 00:04:14,600 Oh, yes, a hearty amount. 95 00:04:14,600 --> 00:04:17,200 - Thank you, Ian. - See you later. - Thank you. 96 00:04:26,480 --> 00:04:28,440 - Good morning, Mat. - Morning. - Hello. 97 00:04:28,440 --> 00:04:30,720 So, Mat, what's the cake you've chosen? 98 00:04:30,720 --> 00:04:33,000 And what have you got as your sweetener? 99 00:04:33,000 --> 00:04:34,560 OK, so I've gone for a carrot cake, 100 00:04:34,560 --> 00:04:38,320 so I'm using - instead of the sugar - dates and honey. 101 00:04:38,320 --> 00:04:39,640 - Good choice. - Right. 102 00:04:39,640 --> 00:04:41,400 In addition to honey and dates, 103 00:04:41,400 --> 00:04:43,560 Mat's carrot cake will be packed with raisins 104 00:04:43,560 --> 00:04:46,240 and flavoured with cinnamon, ginger and orange zest. 105 00:04:46,240 --> 00:04:47,960 There's a lot of filling in there? 106 00:04:47,960 --> 00:04:50,480 - Yeah. - God, that's a monster. 107 00:04:50,480 --> 00:04:53,200 What could happen, if the mixture's too slack, 108 00:04:53,200 --> 00:04:54,880 the fruit could go to the bottom 109 00:04:54,880 --> 00:04:56,760 because it will be pretty wet. 110 00:04:56,760 --> 00:05:00,120 - Good luck, Mat. - Thank you very much. Cheers. 111 00:05:00,120 --> 00:05:01,360 Mat's not the only one 112 00:05:01,360 --> 00:05:03,640 who has adapted their trusty carrot cake recipe 113 00:05:03,640 --> 00:05:05,440 to make it sugar-free. 114 00:05:05,440 --> 00:05:07,880 Sometimes it's gone wrong, sometimes it's gone right 115 00:05:07,880 --> 00:05:09,840 and I think I've got the balance just right. 116 00:05:09,840 --> 00:05:12,520 Obviously, that'll be dependent on the judges. 117 00:05:14,600 --> 00:05:16,960 Paul's sugar substitute is agave nectar - 118 00:05:16,960 --> 00:05:19,840 a natural syrup that comes from a cactus-like plant. 119 00:05:19,840 --> 00:05:22,520 For extra sweetness, he's adding sultanas 120 00:05:22,520 --> 00:05:24,800 and for texture, chopped pecan nuts. 121 00:05:24,800 --> 00:05:27,600 To come out with the look, the texture and the flavour 122 00:05:27,600 --> 00:05:29,360 is a bit of a skill, a bit of an art, 123 00:05:29,360 --> 00:05:31,360 and it's definitely chemistry as well - 124 00:05:31,360 --> 00:05:33,640 something I was never good at in school. 125 00:05:33,640 --> 00:05:36,120 I'm a firm believer in the all-in-one method 126 00:05:36,120 --> 00:05:40,160 but, this one, there's just too many variables 127 00:05:40,160 --> 00:05:42,480 that are different from your standard... 128 00:05:42,480 --> 00:05:45,840 butter, sugar, flour and eggs. 129 00:05:45,840 --> 00:05:48,600 Well, originally, I'd done a normal, sort of, cake recipe 130 00:05:48,600 --> 00:05:51,800 and it didn't work because it was too liquid. 131 00:05:51,800 --> 00:05:55,200 So, I decided, instead, I'd do a genoise sponge... 132 00:05:55,200 --> 00:05:57,000 and incorporate the eggs and the molasses 133 00:05:57,000 --> 00:05:59,920 till they're quite airy and then add the flour, 134 00:05:59,920 --> 00:06:05,000 and so we're relying completely on the air in this to make it go up. 135 00:06:05,000 --> 00:06:08,040 The mixture seems all right. The same as it looks at home so, 136 00:06:08,040 --> 00:06:09,720 happy so far, yeah. 137 00:06:09,720 --> 00:06:12,840 So, I am making a polenta cake 138 00:06:12,840 --> 00:06:16,000 with grapefruit zest and grapefruit juice. 139 00:06:16,000 --> 00:06:18,160 So, I'm making a syrup with the grapefruit juice, 140 00:06:18,160 --> 00:06:20,840 injecting that into the cake with some syringes. 141 00:06:20,840 --> 00:06:23,120 Tamal will add honey to his grapefruit syrup 142 00:06:23,120 --> 00:06:25,680 which will be applied to his polenta cake, once baked. 143 00:06:25,680 --> 00:06:28,080 He's also using honey as his sugar substitute. 144 00:06:28,080 --> 00:06:29,880 I can't wait to see what this tastes like 145 00:06:29,880 --> 00:06:32,880 and then obviously the texture that polenta brings as well. 146 00:06:32,880 --> 00:06:34,920 A good polenta cake is worth having. 147 00:06:34,920 --> 00:06:36,600 Let's hope your is one of the good ones. 148 00:06:36,600 --> 00:06:38,720 - I hope it's a good one. Thank you. - Thanks. 149 00:06:39,800 --> 00:06:42,120 I'm making a pineapple upside down cake. 150 00:06:42,120 --> 00:06:43,880 A simple classic. 151 00:06:43,880 --> 00:06:47,520 Alvin knows his pineapple upside down cake inside out. 152 00:06:47,520 --> 00:06:50,600 He's replaced the refined sugar with agave nectar. 153 00:06:50,600 --> 00:06:53,480 It's my go-to... 154 00:06:53,480 --> 00:06:56,600 and this is something I'm comfortable baking. 155 00:06:56,600 --> 00:06:58,720 It's a quick bake, 45 minutes in the oven. 156 00:06:58,720 --> 00:07:00,840 I hope it's good enough. 157 00:07:00,840 --> 00:07:02,680 Just trying to get it reasonably equal 158 00:07:02,680 --> 00:07:04,960 so they bake at the same, sort of, speed. 159 00:07:13,040 --> 00:07:14,240 Good morning. 160 00:07:14,240 --> 00:07:16,240 Hello, tell us all about your cake. 161 00:07:16,240 --> 00:07:18,120 Today, I went for, not only sugar-free, 162 00:07:18,120 --> 00:07:19,640 I went for gluten-free as well. 163 00:07:19,640 --> 00:07:21,720 - Hello! - I'm using... 164 00:07:21,720 --> 00:07:25,960 quinoa flour, almond flour and hazelnut flour. 165 00:07:25,960 --> 00:07:27,640 Ugne's using her alternative flours 166 00:07:27,640 --> 00:07:29,640 to make chocolate and vanilla cakes, 167 00:07:29,640 --> 00:07:32,920 which she too has sweetened with agave nectar. 168 00:07:32,920 --> 00:07:34,760 She'll assemble them in chequered layers 169 00:07:34,760 --> 00:07:37,600 before decorating with hazelnut butter icing. 170 00:07:37,600 --> 00:07:40,760 I'm going to frost it with a little purplish colour 171 00:07:40,760 --> 00:07:43,320 and I might do some truffles as well. 172 00:07:43,320 --> 00:07:45,000 You might put some truffles on there? 173 00:07:45,000 --> 00:07:46,840 I would, because I don't think it screams, 174 00:07:46,840 --> 00:07:48,760 "Hello, I'm a cake," enough. 175 00:07:50,960 --> 00:07:53,840 They want to go in for...30 minutes. 176 00:08:02,080 --> 00:08:06,480 I am putting them in the oven for half an hour. 177 00:08:16,560 --> 00:08:18,160 While the sponge bakes, 178 00:08:18,160 --> 00:08:21,680 Flora and Nadiya are making sugar-free fillings for their cakes. 179 00:08:21,680 --> 00:08:23,560 - Good morning, Nadiya. - Morning. 180 00:08:23,560 --> 00:08:25,160 Right. what are you up to? 181 00:08:25,160 --> 00:08:28,440 So, I am making a very healthy no-cook blueberry jam. 182 00:08:28,440 --> 00:08:30,480 - How do you do it? - Well, I use basil seeds. 183 00:08:30,480 --> 00:08:32,640 When they touch liquid, they bloom 184 00:08:32,640 --> 00:08:35,920 and that will create the jam-like texture 185 00:08:35,920 --> 00:08:37,320 without all the sugar in it. 186 00:08:37,320 --> 00:08:38,480 I'm fascinated by this. 187 00:08:38,480 --> 00:08:40,000 - I can't wait to try that. - Yeah. 188 00:08:40,000 --> 00:08:42,520 Nadiya's blueberry jam will be used to sandwich together 189 00:08:42,520 --> 00:08:45,720 her blueberry and caraway seed cakes. 190 00:08:45,720 --> 00:08:48,720 For her sweetener, she's used mulberry molasses. 191 00:08:48,720 --> 00:08:50,480 I tried this cake out on my father-in-law 192 00:08:50,480 --> 00:08:53,960 and he said it was perfect so, hoping they like it. 193 00:08:56,520 --> 00:08:58,280 These are Bramley apples 194 00:08:58,280 --> 00:09:01,440 and I'm just making a compote to put inside the cake. 195 00:09:01,440 --> 00:09:05,320 A filling that's a bit jam-like but sugar-free. 196 00:09:06,320 --> 00:09:08,240 Flora's apple compote will be spread 197 00:09:08,240 --> 00:09:11,080 between her pistachio and cardamom flavoured cakes. 198 00:09:11,080 --> 00:09:13,240 She'll decorate with mascarpone icing 199 00:09:13,240 --> 00:09:14,960 and more sugar-free cakes. 200 00:09:14,960 --> 00:09:17,400 I'm making my honey madeleines 201 00:09:17,400 --> 00:09:19,960 which will go around the base of the cake. 202 00:09:19,960 --> 00:09:22,360 Something else to do, but I don't know how long we've got. 203 00:09:22,360 --> 00:09:25,320 I'm probably going to regret adding something else to my long list. 204 00:09:30,920 --> 00:09:32,400 Bit longer. 205 00:09:34,520 --> 00:09:37,520 - Definitely not. - I've got the fear. 206 00:09:37,520 --> 00:09:39,400 Cake fear. 207 00:09:46,400 --> 00:09:49,840 I can't, almost, tell whether it's burning or if it's just... 208 00:09:49,840 --> 00:09:52,320 Hopefully, it's not burning, it's just the molasses. 209 00:09:58,760 --> 00:10:01,760 I'm not taking my eye off the ball. Not on this. 210 00:10:08,240 --> 00:10:10,480 Spot on. 211 00:10:10,480 --> 00:10:13,080 They're good, they'll do. 212 00:10:13,080 --> 00:10:14,720 It looks how it normally looks, 213 00:10:14,720 --> 00:10:16,120 which is quite a relief. 214 00:10:18,520 --> 00:10:19,800 I'm pleased. 215 00:10:20,920 --> 00:10:23,200 I'm happy with that, very happy with it. 216 00:10:44,280 --> 00:10:46,360 So, it's 50% grapefruit juice, 217 00:10:46,360 --> 00:10:48,520 50% blood orange juice 218 00:10:48,520 --> 00:10:50,320 and then some honey as well. 219 00:10:51,320 --> 00:10:53,080 So, it's not 50% of the others. 220 00:10:54,960 --> 00:10:57,240 Ah, maths. 221 00:11:03,720 --> 00:11:05,920 So, that is the majority of the bake done, really. 222 00:11:05,920 --> 00:11:08,760 Now I've got to start working on the sort of decoration side of it. 223 00:11:10,120 --> 00:11:13,040 Alvin's glazing with agave syrup, 224 00:11:13,040 --> 00:11:15,640 everyone else is making a soft cheese icing. 225 00:11:16,680 --> 00:11:21,400 This is my mascarpone and cream cheese icing. 226 00:11:21,400 --> 00:11:23,600 Obviously, I'm going to add a liquid sweetener to it 227 00:11:23,600 --> 00:11:24,720 rather than icing sugar. 228 00:11:24,720 --> 00:11:27,200 So, by squeezing a lot of the water out of the cream cheese, 229 00:11:27,200 --> 00:11:29,760 I get a denser consistency that I can spread around the cake. 230 00:11:29,760 --> 00:11:31,520 Little bit more honey in there. 231 00:11:31,520 --> 00:11:34,480 I'm just making mascarpone cream with maple syrup. 232 00:11:35,560 --> 00:11:38,240 I'm going to sweeten with agave. 233 00:11:38,240 --> 00:11:40,560 So, I've swapped icing sugar for honey. 234 00:11:40,560 --> 00:11:43,080 That's maple syrup I've put in there. 235 00:11:43,080 --> 00:11:46,920 As you can see, I've still got a nice, good, thick consistency there. 236 00:11:51,080 --> 00:11:52,800 I'm finished. I'm done. 237 00:11:52,800 --> 00:11:54,720 Is that good? 238 00:11:54,720 --> 00:11:56,320 - Yeah. - Too simple, probably. 239 00:11:57,920 --> 00:11:59,160 Oh, dear. 240 00:12:01,720 --> 00:12:05,120 30 minutes, bakers. Just 30 minutes remaining. 241 00:12:05,120 --> 00:12:07,320 I'm waiting for my cakes to cool down. 242 00:12:07,320 --> 00:12:08,600 What's everyone else doing? 243 00:12:08,600 --> 00:12:10,720 I'm doing whatever you're doing, Ian. 244 00:12:13,400 --> 00:12:14,880 The cake's a bit... 245 00:12:14,880 --> 00:12:17,280 It's not as soft as I wanted it to be. 246 00:12:17,280 --> 00:12:19,400 Everyone's working. 247 00:12:19,400 --> 00:12:21,680 I'm worried that it might be too simple. 248 00:12:23,280 --> 00:12:26,040 I'm going to mix and match the colours of the sponge, 249 00:12:26,040 --> 00:12:28,240 and when you cut into cake, it should have like, 250 00:12:28,240 --> 00:12:30,760 check effect in the middle of the cake. 251 00:12:30,760 --> 00:12:32,840 If you play it safe it will be boring. 252 00:12:32,840 --> 00:12:34,880 We can do boring every day, 253 00:12:34,880 --> 00:12:36,320 but it's not everyday bake, 254 00:12:36,320 --> 00:12:37,680 it's Bake Off. 255 00:12:41,760 --> 00:12:43,320 Paul, you're prowling. 256 00:12:43,320 --> 00:12:44,520 I am prowling, yes. 257 00:12:44,520 --> 00:12:47,040 You're slightly... You're on the old... 258 00:12:47,040 --> 00:12:48,680 Are you thinking in term of, 259 00:12:48,680 --> 00:12:52,040 "Right...who's my competition?" 260 00:12:52,040 --> 00:12:54,200 Well, the competition is Ian, I think. 261 00:12:54,200 --> 00:12:56,720 But it could go wrong for him at any time. 262 00:12:56,720 --> 00:12:58,440 Slightly hoping. 263 00:12:58,440 --> 00:13:00,040 Let's do it. 264 00:13:36,200 --> 00:13:37,960 Five minutes, done. 265 00:13:37,960 --> 00:13:39,400 I'm not sugar-coating it. 266 00:13:41,200 --> 00:13:43,000 Tried to fix it, but we'll see. 267 00:13:45,840 --> 00:13:47,520 Oh, no. What's happened? 268 00:13:47,520 --> 00:13:50,560 The top went because my top layer broke. 269 00:13:52,520 --> 00:13:53,880 Oh, well. 270 00:14:07,920 --> 00:14:09,640 That is one ugly looking cake. 271 00:14:16,560 --> 00:14:18,480 Bakers, time is now up... 272 00:14:19,680 --> 00:14:22,360 ..so move all your bakes to the end of the bench. 273 00:14:35,080 --> 00:14:36,520 It does look very pretty. 274 00:14:43,960 --> 00:14:45,240 The bake is good. 275 00:14:45,240 --> 00:14:47,920 The sharpness that you get from the grapefruit is beautiful. 276 00:14:47,920 --> 00:14:50,080 It's such a delicate cake, actually. 277 00:14:50,080 --> 00:14:51,560 Really well done. 278 00:14:51,560 --> 00:14:52,880 Polenta is quite difficult 279 00:14:52,880 --> 00:14:55,040 - but I enjoyed that cake. - OK. 280 00:14:55,040 --> 00:14:58,760 - Congratulations. - Well done. - Thank you. - Well done, Tamal. - Thank you. 281 00:15:05,680 --> 00:15:08,200 It looks beautifully finished. 282 00:15:08,200 --> 00:15:09,920 Very, very simple. 283 00:15:09,920 --> 00:15:12,440 Maybe a little bit too simple. 284 00:15:12,440 --> 00:15:14,080 Cuts well. 285 00:15:14,080 --> 00:15:15,520 And this has got pears in? 286 00:15:15,520 --> 00:15:16,840 This has got pears in, yes. 287 00:15:19,640 --> 00:15:22,000 The actual cake itself 288 00:15:22,000 --> 00:15:24,040 - is not sweet enough. - Right. 289 00:15:24,040 --> 00:15:27,360 But push it with the icing, it improves it greatly. 290 00:15:27,360 --> 00:15:30,560 Pear's not going to bring anything to a party in an unsweetened cake. 291 00:15:30,560 --> 00:15:33,000 - Yeah. - I think it was the wrong choice. 292 00:15:38,040 --> 00:15:41,000 It just looks like it hasn't been baked. 293 00:15:41,000 --> 00:15:42,600 Looks a bit like Christmas pudding. 294 00:15:42,600 --> 00:15:43,720 - MEL: Yeah. - It does. 295 00:15:46,160 --> 00:15:48,040 OK. 296 00:15:48,040 --> 00:15:50,960 - I actually really like it. - Right. 297 00:15:50,960 --> 00:15:52,400 - I think it is baked. - Yep. 298 00:15:52,400 --> 00:15:55,280 I just think you're got so much stuff in there 299 00:15:55,280 --> 00:15:58,720 that the lack of sugar is almost incidental. 300 00:15:58,720 --> 00:16:00,840 I think you've made a really nice cake. 301 00:16:00,840 --> 00:16:02,480 - Thank you. - Nice one. - Cheers. 302 00:16:15,720 --> 00:16:17,320 I mean, it's got a great flavour. 303 00:16:17,320 --> 00:16:19,720 It's probably slightly overdone. 304 00:16:19,720 --> 00:16:22,160 I think you've got superb icing. 305 00:16:22,160 --> 00:16:25,000 You've been able to do that nice ribbing round the side 306 00:16:25,000 --> 00:16:28,080 - and that, with cream cheese, is quite difficult. - Yes. 307 00:16:34,280 --> 00:16:36,320 You've made yourself extra challenges 308 00:16:36,320 --> 00:16:37,720 that we didn't ask for. 309 00:16:37,720 --> 00:16:41,480 - I mean, you haven't got a classic flour in there and... - Yeah. 310 00:16:41,480 --> 00:16:45,440 ..I think that's why the texture doesn't hold together. 311 00:16:45,440 --> 00:16:46,520 MEL: Oh, wow. 312 00:16:51,640 --> 00:16:55,720 The chocolate part is very, very close textured 313 00:16:55,720 --> 00:16:58,040 and tastes a little bit bitter. 314 00:16:58,040 --> 00:16:59,600 The hazelnut cream is stunning, 315 00:16:59,600 --> 00:17:01,280 however the look of it... 316 00:17:01,280 --> 00:17:02,880 needs a bit more work. 317 00:17:02,880 --> 00:17:05,200 - What about these flowers, edible? - Nope. 318 00:17:06,400 --> 00:17:08,000 Spit it out. 319 00:17:21,840 --> 00:17:23,120 I think the blueberry jam, 320 00:17:23,120 --> 00:17:25,720 that you made, using those basil seeds, is beautiful. 321 00:17:25,720 --> 00:17:27,360 I love the appearance 322 00:17:27,360 --> 00:17:32,120 but, sadly, the genoise is just dry top and bottom. 323 00:17:32,120 --> 00:17:35,880 I think it's just slightly overbaked but the flavours are spot-on... 324 00:17:35,880 --> 00:17:37,680 and quite daring flavours, too. 325 00:17:37,680 --> 00:17:39,560 - Well done. - Well done. - Thank you. 326 00:17:47,840 --> 00:17:50,240 I think the whole thing looks really good. 327 00:17:55,760 --> 00:17:57,960 I just think there's too much moisture in the cake, 328 00:17:57,960 --> 00:18:00,760 which makes it feel like it's underbaked. 329 00:18:00,760 --> 00:18:02,480 You've got such a pretty design 330 00:18:02,480 --> 00:18:05,160 but the cake is just stodgy. 331 00:18:05,160 --> 00:18:07,360 I just think the apple was a bad choice. 332 00:18:18,000 --> 00:18:20,440 That is superb. 333 00:18:20,440 --> 00:18:21,920 The sweetness is perfect for me. 334 00:18:21,920 --> 00:18:23,880 - The syrup's soaking through. - Yeah. 335 00:18:23,880 --> 00:18:25,360 I think you've done really well 336 00:18:25,360 --> 00:18:27,960 - considering there's no sugar in there. - Yeah. 337 00:18:27,960 --> 00:18:31,040 As soon as you get the pineapple with the sponge, 338 00:18:31,040 --> 00:18:32,560 it's a perfect balance. 339 00:18:32,560 --> 00:18:35,160 - And you've made a cracking cake. - Wow, thank you so much. 340 00:18:35,160 --> 00:18:37,880 - Thank you, Alvin. - Well done, Alvin. - Thank you very much, sir. 341 00:18:39,360 --> 00:18:40,720 Wow. 342 00:18:40,720 --> 00:18:42,760 Such a good feeling, such a good feeling. 343 00:18:42,760 --> 00:18:46,000 And I wish it could be like that all the time. I wish. 344 00:18:46,000 --> 00:18:49,840 I tried to do something different. 345 00:18:49,840 --> 00:18:51,200 It didn't work for them. 346 00:18:51,200 --> 00:18:53,480 Paul didn't like the pears at all. 347 00:18:53,480 --> 00:18:57,120 I didn't think they were that offensive but, clearly, he did. 348 00:19:01,840 --> 00:19:03,520 After a sugar-free morning, 349 00:19:03,520 --> 00:19:07,280 the bakers must now find the energy for their next challenge. 350 00:19:07,280 --> 00:19:08,880 The technical. 351 00:19:08,880 --> 00:19:12,240 Bakers, if you thought making sugar-free cakes was easy, 352 00:19:12,240 --> 00:19:15,840 you are going to love this afternoon's technical challenge. 353 00:19:15,840 --> 00:19:17,960 It's one of Paul's recipes and, 354 00:19:17,960 --> 00:19:19,560 like Paul himself, 355 00:19:19,560 --> 00:19:21,160 it defines simple. 356 00:19:21,160 --> 00:19:23,720 Paul and Mary, I'm afraid you, you can't watch this one 357 00:19:23,720 --> 00:19:25,200 so if you could just vacate. 358 00:19:25,200 --> 00:19:27,120 Be good now, you two. 359 00:19:27,120 --> 00:19:30,040 So, Paul and Mary would love you please 360 00:19:30,040 --> 00:19:32,440 to make 12 identical 361 00:19:32,440 --> 00:19:35,040 gluten-free pittas. 362 00:19:35,040 --> 00:19:36,400 Oh, that just got me. 363 00:19:36,400 --> 00:19:38,960 Simple process, simple ingredients 364 00:19:38,960 --> 00:19:42,360 but - oh, my days - tricky to make. 365 00:19:42,360 --> 00:19:44,120 You've got two hours. 366 00:19:44,120 --> 00:19:45,520 - On your marks... - Get set... 367 00:19:45,520 --> 00:19:47,040 BOTH: Bake! 368 00:19:50,120 --> 00:19:53,640 I have never made gluten-free bread in my life, 369 00:19:53,640 --> 00:19:55,040 not talking about pittas. 370 00:19:55,040 --> 00:19:56,560 I know what a pitta looks like, 371 00:19:56,560 --> 00:19:59,600 so at least I've got something to work towards in my head. 372 00:20:02,280 --> 00:20:04,240 What? 373 00:20:04,240 --> 00:20:06,040 It's definitely going to be a good one. 374 00:20:06,040 --> 00:20:07,240 What the hell? 375 00:20:08,920 --> 00:20:13,240 Why did you choose pitta bread as the gluten-free challenge? 376 00:20:13,240 --> 00:20:15,400 What we're testing them on is their base knowledge 377 00:20:15,400 --> 00:20:16,840 of gluten-free flours. 378 00:20:16,840 --> 00:20:20,000 The right consistency is almost like a sticky dough, 379 00:20:20,000 --> 00:20:22,560 rather than a wet dough. 380 00:20:22,560 --> 00:20:24,480 OK, come on. Let's have a go. 381 00:20:24,480 --> 00:20:26,680 That's a beautiful shape too and 382 00:20:26,680 --> 00:20:28,720 it's just got that tinge of brown. 383 00:20:28,720 --> 00:20:29,920 That's right. 384 00:20:29,920 --> 00:20:32,520 Now, if you just tear it, it's not glutinous, 385 00:20:32,520 --> 00:20:34,160 where you get a stretch. 386 00:20:34,160 --> 00:20:36,440 It breaks fairly easily, you know? 387 00:20:36,440 --> 00:20:38,000 Then you get that pocket. 388 00:20:39,360 --> 00:20:41,240 I think they're really rather good. 389 00:20:41,240 --> 00:20:44,960 It's almost as good as traditional pitta with wheat flour. 390 00:20:44,960 --> 00:20:46,760 Well, it seems to me that, 391 00:20:46,760 --> 00:20:49,680 not only do they have a new technique to get used to, 392 00:20:49,680 --> 00:20:52,200 I think many of them will never have made anything 393 00:20:52,200 --> 00:20:55,640 gluten-free unless they've been particularly asked to. 394 00:20:55,640 --> 00:20:57,880 I agree, and now they've been asked to. 395 00:21:00,440 --> 00:21:04,320 I have never made pitta bread before so, 396 00:21:04,320 --> 00:21:06,360 I don't know if whatever that... 397 00:21:06,360 --> 00:21:08,280 is to do with a pitta bread 398 00:21:08,280 --> 00:21:10,400 or to with the fact that it's gluten-free. 399 00:21:10,400 --> 00:21:13,240 Everyone's been given a packet of brown powder. 400 00:21:13,240 --> 00:21:15,800 I don't even know what it is. 401 00:21:15,800 --> 00:21:18,120 "Fisilum." 402 00:21:18,120 --> 00:21:20,880 "Fislium." 403 00:21:20,880 --> 00:21:22,800 It's no good if you can't even read it, is it? 404 00:21:22,800 --> 00:21:24,000 When mixed with water, 405 00:21:24,000 --> 00:21:27,200 psyllium powder can act as the gluten substitute for bread. 406 00:21:27,200 --> 00:21:28,680 It's like a fibre 407 00:21:28,680 --> 00:21:30,280 and it's really gelatinous 408 00:21:30,280 --> 00:21:32,120 when it's mixed with water. 409 00:21:32,120 --> 00:21:35,480 This...is...rank. 410 00:21:38,920 --> 00:21:42,120 Doesn't smell particularly nice either. 411 00:21:42,120 --> 00:21:45,680 "Using all the ingredients, make a dough." 412 00:21:45,680 --> 00:21:47,800 "Put the flour in, yeast one side of the bowl." 413 00:21:47,800 --> 00:21:51,320 Obviously keep it separate from the salt because it reacts with it. 414 00:21:51,320 --> 00:21:53,720 I've never made any gluten-free bread before. 415 00:21:53,720 --> 00:21:55,440 So, this is really new for me. 416 00:21:55,440 --> 00:21:57,320 It's really soft and it's really wet. 417 00:21:57,320 --> 00:21:59,000 I think it's meant to be very sticky. 418 00:21:59,000 --> 00:22:00,040 Difficult to... 419 00:22:01,240 --> 00:22:03,040 ..work with. 420 00:22:03,040 --> 00:22:04,800 I mean, can you knead a liquid? 421 00:22:07,160 --> 00:22:10,200 I think I need a bit more flour, maybe. This is... 422 00:22:11,280 --> 00:22:12,680 This is bad news, innit? 423 00:22:13,880 --> 00:22:16,200 Very loose dough. 424 00:22:16,200 --> 00:22:18,880 I've got big lumps of that powered stuff. 425 00:22:18,880 --> 00:22:20,920 You're not going to stretch any gluten strands 426 00:22:20,920 --> 00:22:22,200 cos there's no gluten in it. 427 00:22:22,200 --> 00:22:24,400 So, I'm just mixing it, basically. 428 00:22:24,400 --> 00:22:26,280 I'm not going to work it any more longer, 429 00:22:26,280 --> 00:22:28,680 I did around ten, 15 minutes so far, so... 430 00:22:29,800 --> 00:22:32,880 ..I think that should be about enough. 431 00:22:36,200 --> 00:22:37,720 It's coming together a little bit. 432 00:22:37,720 --> 00:22:39,240 Do you eat pitta, if not make them? 433 00:22:39,240 --> 00:22:41,360 - Once. - You've eaten one once? - Yeah. 434 00:22:41,360 --> 00:22:43,520 What was your memory of it? 435 00:22:43,520 --> 00:22:45,560 Can you remember what it looked like? 436 00:22:45,560 --> 00:22:46,920 Like a triangle? 437 00:22:53,840 --> 00:22:56,240 It's more important to get it proved than kneaded. 438 00:22:58,760 --> 00:23:00,760 I decided to start proving it 439 00:23:00,760 --> 00:23:03,440 because it wasn't changing, even remotely. 440 00:23:03,440 --> 00:23:06,760 I'm sure that'll be a wrong decision. 441 00:23:06,760 --> 00:23:09,000 Ideally, anything needs to be proved for a good hour 442 00:23:09,000 --> 00:23:10,720 or till it's, at least, doubled in size. 443 00:23:10,720 --> 00:23:13,560 - Obviously, the longer the better. - I'll give it 40 to 45 minutes 444 00:23:13,560 --> 00:23:16,520 and then I'll go into shaping mode, 445 00:23:16,520 --> 00:23:17,680 I think. 446 00:23:17,680 --> 00:23:18,920 - What shape are you doing? - Eh? 447 00:23:18,920 --> 00:23:20,400 Circle, triangle? 448 00:23:20,400 --> 00:23:21,560 Oh, don't even know. 449 00:23:26,720 --> 00:23:27,840 The more I work this, 450 00:23:27,840 --> 00:23:29,400 it doesn't seem to be changing. 451 00:23:29,400 --> 00:23:32,240 So, I'm, kind of, thinking I might just pop it in to prove. 452 00:23:32,240 --> 00:23:34,160 Definitely won't be coming number one. 453 00:23:34,160 --> 00:23:35,200 Fine, whatever. 454 00:23:36,920 --> 00:23:38,800 OK, bakers, you've got an hour 455 00:23:38,800 --> 00:23:40,120 till we want to hear 456 00:23:40,120 --> 00:23:42,480 the "pitta-patter" of tiny breads 457 00:23:42,480 --> 00:23:43,800 coming up to the table. 458 00:23:45,040 --> 00:23:47,520 I've got nine minutes left on the prove now. 459 00:23:47,520 --> 00:23:50,600 It's just, I've got nine minutes to decide how to bake them now. 460 00:23:50,600 --> 00:23:52,840 That's not a long time. 461 00:23:52,840 --> 00:23:54,880 At least half an hour to prove, I think, 462 00:23:54,880 --> 00:23:57,200 but, ideally, I'd want longer than that. 463 00:24:00,040 --> 00:24:01,440 Damn. 464 00:24:01,440 --> 00:24:02,840 Worried about this one. 465 00:24:06,480 --> 00:24:09,720 I think I'm one of the first to take it out. 466 00:24:09,720 --> 00:24:11,560 The plan was one hour... 467 00:24:11,560 --> 00:24:12,600 but... 468 00:24:14,080 --> 00:24:15,200 ..I'm going to start. 469 00:24:18,680 --> 00:24:21,520 It doubled the size so, I think that's what I need. 470 00:24:23,840 --> 00:24:25,840 Oh, that's so sticky. 471 00:24:25,840 --> 00:24:27,360 OK, that's really weird. 472 00:24:27,360 --> 00:24:29,560 So, I'm trying to do it equally into 12. 473 00:24:31,960 --> 00:24:34,840 So, a little bit of maths and maths isn't my strong point. 474 00:24:34,840 --> 00:24:36,680 I'm going to do it into three, first of all, 475 00:24:36,680 --> 00:24:38,920 and then divide each three into quarters. 476 00:24:40,000 --> 00:24:41,400 Very nervous, actually. 477 00:24:41,400 --> 00:24:44,840 I don't like not being in the know this much 478 00:24:44,840 --> 00:24:47,080 and I think I've got a lot riding on this. 479 00:24:47,080 --> 00:24:50,280 So, they're oval like rugby ball type shape, 480 00:24:50,280 --> 00:24:52,320 but you can get little ones as well. 481 00:24:52,320 --> 00:24:54,760 I'm confused with a naan bread and a pitta. 482 00:24:54,760 --> 00:24:56,440 Are they the same? 483 00:24:56,440 --> 00:24:59,200 But I'm assuming, judging by the amount of dough we've got, 484 00:24:59,200 --> 00:25:00,600 they need to be big ones. 485 00:25:04,400 --> 00:25:06,400 I'm going to go for oblong, circle... 486 00:25:08,240 --> 00:25:09,680 Going to go for oblong. 487 00:25:11,840 --> 00:25:13,840 I mean, it's risen a bit, 488 00:25:13,840 --> 00:25:15,840 so I'm pleased about that. 489 00:25:15,840 --> 00:25:18,120 Happy is quite a big word to be using 490 00:25:18,120 --> 00:25:20,200 for something that looks like this. 491 00:25:22,200 --> 00:25:24,280 Trying to make them look fairly similar but... 492 00:25:25,320 --> 00:25:26,800 They're, sort of, OK. 493 00:25:28,680 --> 00:25:30,760 This is not turning out good. 494 00:25:32,200 --> 00:25:35,120 Bakers, I have PITTA for you, but there's only 30 minutes left. 495 00:25:35,120 --> 00:25:36,480 What? 496 00:25:36,480 --> 00:25:37,680 Cook, pittas, cook. 497 00:25:40,560 --> 00:25:42,800 Just put my first lot in. 498 00:25:42,800 --> 00:25:44,880 Don't think they need proving again. 499 00:25:44,880 --> 00:25:46,800 I'm sure they don't need proving again. 500 00:25:46,800 --> 00:25:48,920 I'm giving it 15 minutes. 501 00:25:48,920 --> 00:25:50,960 Hopefully, it will be enough. 502 00:25:58,160 --> 00:26:00,400 Are you running out of time? 503 00:26:00,400 --> 00:26:01,800 Yeah, a little bit. I think... 504 00:26:01,800 --> 00:26:04,280 You've got 23 minutes and you're telling me you want to do 505 00:26:04,280 --> 00:26:06,680 a final prove and then bake them and they take 20 minutes - 506 00:26:06,680 --> 00:26:08,920 which means you've got three minutes to prove them. 507 00:26:08,920 --> 00:26:11,720 Well, when you put it like that, it sounds stupid. 508 00:26:14,440 --> 00:26:16,760 These are hollow - so, yeah, that's good. 509 00:26:16,760 --> 00:26:18,200 They were in for 12 minutes. 510 00:26:18,200 --> 00:26:21,720 I've had to take them out to get the next six in but... 511 00:26:21,720 --> 00:26:23,760 I don't think they're going to be nice inside. 512 00:26:23,760 --> 00:26:25,960 I've just got that gut feeling. 513 00:26:25,960 --> 00:26:29,200 - It's just funny how little colour they're getting. - Yeah. 514 00:26:29,200 --> 00:26:31,320 I'd like a nice bit of brown to it, 515 00:26:31,320 --> 00:26:32,520 but it's just... 516 00:26:32,520 --> 00:26:33,560 Grey and dense. 517 00:26:35,920 --> 00:26:37,200 They're meant to puff up. 518 00:26:37,200 --> 00:26:39,680 There's one or two that are, there's ones that aren't. 519 00:26:39,680 --> 00:26:41,240 They're puffing up all right. 520 00:26:41,240 --> 00:26:43,400 I'm not sure if I'm supposed to do that, 521 00:26:43,400 --> 00:26:46,600 but I'd rather have both sides evenly baked. 522 00:26:47,840 --> 00:26:50,120 Bakers, don't be in a PITTA despair, 523 00:26:50,120 --> 00:26:52,040 because it's over in five minutes. 524 00:26:52,040 --> 00:26:54,320 - What? - Five minutes to go. 525 00:27:03,000 --> 00:27:05,240 I always think I'm going to come last, 526 00:27:05,240 --> 00:27:06,840 but I'm not looking around right now. 527 00:27:06,840 --> 00:27:08,440 Let's just see... 528 00:27:08,440 --> 00:27:09,800 how it goes. 529 00:27:26,680 --> 00:27:29,960 Let's just say, this has not been my favourite technical. 530 00:27:34,680 --> 00:27:36,560 OK, bakers, time is up. 531 00:27:38,040 --> 00:27:39,800 Finishing dusting down your pitta 532 00:27:39,800 --> 00:27:43,360 and pop them on the gingham altar behind the photo of yourself. 533 00:27:55,600 --> 00:27:57,800 Mary and Paul, if you'd like to join us. 534 00:28:01,120 --> 00:28:05,760 Right, what we're looking for is 12 baked pittas, 535 00:28:05,760 --> 00:28:08,440 nice and thin with an envelope inside. 536 00:28:09,720 --> 00:28:11,160 Now, they are identical. 537 00:28:12,240 --> 00:28:13,560 Nice and thin. 538 00:28:13,560 --> 00:28:15,640 Can we get a pocket? We can. 539 00:28:15,640 --> 00:28:17,760 See, this one's got a bit of colour on it 540 00:28:17,760 --> 00:28:20,320 and has naturally formed a pocket - 541 00:28:20,320 --> 00:28:22,880 but the ones without colour remain doughy. 542 00:28:23,880 --> 00:28:27,640 Now, they are baked but they're just not thin enough... 543 00:28:27,640 --> 00:28:29,920 so you're not getting too much of an envelope. 544 00:28:29,920 --> 00:28:31,480 You can't open it up. 545 00:28:31,480 --> 00:28:32,840 Now, moving on. 546 00:28:32,840 --> 00:28:35,000 - It's doughy. - Yeah. 547 00:28:35,000 --> 00:28:36,200 It tastes all right. 548 00:28:36,200 --> 00:28:39,120 I would take that as a flatbread than a pitta. 549 00:28:39,120 --> 00:28:41,360 Now, these have got a bit more colour on them. 550 00:28:41,360 --> 00:28:43,720 Uniform, decent shape. 551 00:28:43,720 --> 00:28:46,360 Maybe too thick to get an envelope but... Cos it hasn't formed. 552 00:28:46,360 --> 00:28:48,160 I've got a bit of an envelope there. 553 00:28:48,160 --> 00:28:50,600 Yeah, but that's not a natural one. 554 00:28:50,600 --> 00:28:52,840 No, I've worked my little fingers along it. 555 00:28:52,840 --> 00:28:55,720 LAUGHTER 556 00:28:55,720 --> 00:28:57,520 - Right. - What about these? 557 00:28:57,520 --> 00:29:00,000 These are round, aren't they? 558 00:29:00,000 --> 00:29:02,840 Yeah, quite a lot of flour on there. 559 00:29:02,840 --> 00:29:04,200 It's gone very light. 560 00:29:04,200 --> 00:29:06,320 This is someone who knows how to do bread 561 00:29:06,320 --> 00:29:09,760 but, unfortunately, they don't know how to do pitta bread. 562 00:29:09,760 --> 00:29:10,960 Now moving on. 563 00:29:10,960 --> 00:29:14,080 This looks more like it, actually. Nice colour. 564 00:29:14,080 --> 00:29:15,920 There it is. 565 00:29:15,920 --> 00:29:18,320 Gosh, there's room for all sorts of things in there. 566 00:29:18,320 --> 00:29:20,800 That came as a proper pocket. 567 00:29:20,800 --> 00:29:23,400 Half of them are pretty good, very good. 568 00:29:23,400 --> 00:29:25,240 The other half, just a little bit thinner 569 00:29:25,240 --> 00:29:26,920 and a little bit longer in the oven. 570 00:29:26,920 --> 00:29:28,880 Oh, look, we're getting a good... Look at that. 571 00:29:28,880 --> 00:29:30,640 - You got a pocket in there. - They're good. 572 00:29:30,640 --> 00:29:32,880 They could have just stayed in a little bit longer. 573 00:29:32,880 --> 00:29:34,120 But they're not bad at all. 574 00:29:34,120 --> 00:29:36,800 - Quite uniform as well. - And the flavour was good. - Yes. 575 00:29:36,800 --> 00:29:40,280 Very bread-like. Out of all of them, that's the thickest one. 576 00:29:40,280 --> 00:29:42,120 That's lovely at that end but, 577 00:29:42,120 --> 00:29:44,560 here, it's very doughy at the bottom half. 578 00:29:44,560 --> 00:29:48,680 But whose gluten-free pitta is technically perfect? 579 00:29:50,160 --> 00:29:53,480 So, in eighth place, who's that? 580 00:29:53,480 --> 00:29:58,120 They were not quite done and it was the thickest of all of them. 581 00:29:58,120 --> 00:30:00,280 And in seventh place is this one. 582 00:30:01,480 --> 00:30:05,000 Very thick. Couldn't get any envelopes in there at all, 583 00:30:05,000 --> 00:30:07,360 it was more like a bread, too much flour. 584 00:30:07,360 --> 00:30:08,920 Ugne is sixth, 585 00:30:08,920 --> 00:30:11,560 Ian - fifth, and Mat is fourth. 586 00:30:11,560 --> 00:30:13,800 And in third place is this one. 587 00:30:13,800 --> 00:30:15,480 Nice and thin, which was good. 588 00:30:15,480 --> 00:30:16,960 You had a pocket in places. 589 00:30:16,960 --> 00:30:18,400 And in second place... 590 00:30:20,800 --> 00:30:22,240 Now, these were getting good. 591 00:30:22,240 --> 00:30:23,640 They had a nice colour 592 00:30:23,640 --> 00:30:25,800 and we could get a pocket in there. 593 00:30:25,800 --> 00:30:27,920 And in first place... 594 00:30:27,920 --> 00:30:29,240 That's me. 595 00:30:29,240 --> 00:30:32,320 APPLAUSE 596 00:30:32,320 --> 00:30:34,080 How many times have you struggled 597 00:30:34,080 --> 00:30:36,240 with technical challenges over the weeks? 598 00:30:36,240 --> 00:30:38,200 And then you come straight up and get first. 599 00:30:38,200 --> 00:30:39,520 Well done. 600 00:30:39,520 --> 00:30:43,400 Ha-ha, I got first in the technical. 601 00:30:43,400 --> 00:30:45,320 Three good weeks and now, I'm thinking, 602 00:30:45,320 --> 00:30:47,120 "Right, OK. This is a bit nerve-racking. 603 00:30:47,120 --> 00:30:48,720 "I've got to do some work tomorrow." 604 00:30:48,720 --> 00:30:50,360 It could have gone better... 605 00:30:51,480 --> 00:30:53,000 ..but it could have been worse. 606 00:30:53,000 --> 00:30:54,200 Yeah. 607 00:30:54,200 --> 00:30:56,200 Just terrible, really, wasn't it? 608 00:31:02,480 --> 00:31:05,400 So, Paul and Mary, Ian started this weekend riding high 609 00:31:05,400 --> 00:31:07,080 with his three Star Bakers. 610 00:31:07,080 --> 00:31:09,320 Didn't go so well for him yesterday, did it? 611 00:31:09,320 --> 00:31:10,600 I don't think it did. 612 00:31:10,600 --> 00:31:13,520 In his Signature Challenge, the bake was OK, 613 00:31:13,520 --> 00:31:15,640 but he was always going to struggle with the pear. 614 00:31:15,640 --> 00:31:17,760 And in the technical, he came fifth. 615 00:31:17,760 --> 00:31:18,920 Ugne. 616 00:31:18,920 --> 00:31:22,480 MARY: She was just putting everything into her chocolate cake. 617 00:31:22,480 --> 00:31:25,800 - And then it, gradually, was falling apart, wasn't it? - Hmm. 618 00:31:25,800 --> 00:31:28,040 MEL: Who do you think's in trouble? 619 00:31:28,040 --> 00:31:30,840 I think Ugne and, dare I say, Ian. 620 00:31:30,840 --> 00:31:33,400 - Ooh, that would be a shocker! - MEL WHISTLES 621 00:31:39,000 --> 00:31:40,480 Morning, bakers. 622 00:31:40,480 --> 00:31:42,680 Hope you're wearing your sequined undergarments 623 00:31:42,680 --> 00:31:45,560 because it is Showstopper day. 624 00:31:45,560 --> 00:31:49,360 Now, Paul and Mary would love you to make an evergreen 625 00:31:49,360 --> 00:31:50,720 of the chest freezer. 626 00:31:50,720 --> 00:31:52,680 It's the ice cream roll. 627 00:31:52,680 --> 00:31:55,720 Now, what we're looking for is silky smooth ice cream, 628 00:31:55,720 --> 00:31:57,640 covered in luxurious sticky jam 629 00:31:57,640 --> 00:32:01,920 and then some light, golden sponge wrapped around that... 630 00:32:01,920 --> 00:32:03,720 BUT - and there's always a but - 631 00:32:03,720 --> 00:32:05,800 it's got to be dairy-free ice cream, 632 00:32:05,800 --> 00:32:08,400 so I'm afraid you will not be able to milk any goats, 633 00:32:08,400 --> 00:32:11,760 sheep, pigs or cats for this challenge. 634 00:32:11,760 --> 00:32:14,760 You've got four-and-a-half hours on the Showstopper clock, bakers. 635 00:32:14,760 --> 00:32:17,320 - On your marks... - Get set... - Bake! 636 00:32:18,840 --> 00:32:22,560 I've made this four times as a practice but... 637 00:32:22,560 --> 00:32:24,680 Cos I always make the ordinary ice cream 638 00:32:24,680 --> 00:32:26,400 using heavy cream, you know. 639 00:32:26,400 --> 00:32:29,120 But not this...surprisingly. 640 00:32:29,120 --> 00:32:31,560 Of many times I made it, it never failed - 641 00:32:31,560 --> 00:32:35,320 but you know me, I made many times, at home, stuff which failed me here. 642 00:32:35,320 --> 00:32:37,120 I feel like I got something to prove today 643 00:32:37,120 --> 00:32:40,640 after what happened with the technical yesterday. 644 00:32:40,640 --> 00:32:43,000 No pressure...but it has to go well. 645 00:32:44,840 --> 00:32:46,320 We're really throwing it at them. 646 00:32:46,320 --> 00:32:50,000 I mean, first of all, they've got to do their dairy-free ice cream - 647 00:32:50,000 --> 00:32:51,480 which is very tricky. 648 00:32:51,480 --> 00:32:53,560 They've got to make a perfect sponge, 649 00:32:53,560 --> 00:32:56,200 wonderful jam and the whole thing 650 00:32:56,200 --> 00:32:58,240 has got to look outstanding. 651 00:32:58,240 --> 00:33:00,800 We expect to see magic in the tent. 652 00:33:00,800 --> 00:33:03,400 We're not going to hold back on them and judge them thinking, 653 00:33:03,400 --> 00:33:06,520 "Oh, well they used an alternative ice cream therefore that'll do." 654 00:33:06,520 --> 00:33:09,280 "That'll do" baking in that tent, in a Showstopper, 655 00:33:09,280 --> 00:33:10,800 is not good enough. 656 00:33:15,440 --> 00:33:17,280 With a dairy ban in force, 657 00:33:17,280 --> 00:33:19,880 the tent is taking on a rather tropical aroma. 658 00:33:22,400 --> 00:33:25,000 I'm making ice cream using coconut milk. 659 00:33:25,000 --> 00:33:26,440 I'm using coconut milk. 660 00:33:26,440 --> 00:33:31,600 The coconut milk is, kind of, fairly strong coconut flavour. 661 00:33:31,600 --> 00:33:33,720 This is coconut syrup, 662 00:33:33,720 --> 00:33:35,920 so it's coconut milk with sugar. 663 00:33:35,920 --> 00:33:38,560 Boil it down till it's quite thick. 664 00:33:38,560 --> 00:33:41,200 In here, we've got the coconut custard mix. 665 00:33:41,200 --> 00:33:44,200 If you don't heat it up, then it'd be quite thin. 666 00:33:44,200 --> 00:33:47,200 I'm just looking at it cos I don't want it to be curdled. 667 00:33:47,200 --> 00:33:49,680 So, you want to thicken it up a little bit - but not too much, 668 00:33:49,680 --> 00:33:51,520 otherwise you end up with scrambled eggs. 669 00:33:51,520 --> 00:33:53,840 So... It's not, it's fine. 670 00:33:53,840 --> 00:33:58,160 It's just the foam at the top that's making me panic a little bit. 671 00:33:58,160 --> 00:34:01,240 - Good morning, Alvin. - Good morning, Sir. Morning, Mary. 672 00:34:01,240 --> 00:34:02,280 Morning, Alvin. 673 00:34:02,280 --> 00:34:05,040 Ice cream roll. Tell us about yours. 674 00:34:05,040 --> 00:34:07,400 I've chosen a classic Filipino flavour. 675 00:34:07,400 --> 00:34:10,240 This is a staple ice cream back home in the Philippines 676 00:34:10,240 --> 00:34:11,680 which is Buko Pandan. 677 00:34:11,680 --> 00:34:14,720 So, basically, the "Buko" translates to "the young coconut meat," 678 00:34:14,720 --> 00:34:18,640 and we use it like our vanilla in here. 679 00:34:18,640 --> 00:34:22,760 - We use it in south east Asia like that. - It's like sun cream. 680 00:34:22,760 --> 00:34:24,360 Please, rub some on him, please. 681 00:34:24,360 --> 00:34:26,600 - That's what he's been using all this time. - Exactly. 682 00:34:26,600 --> 00:34:28,960 Alvin's Buko Pandan coconut-flavoured ice cream 683 00:34:28,960 --> 00:34:31,480 will be surrounded by mango and passion fruit jam 684 00:34:31,480 --> 00:34:33,000 and a fatless sponge. 685 00:34:33,000 --> 00:34:34,440 His children love it - 686 00:34:34,440 --> 00:34:37,000 especially the vibrant ice cream. 687 00:34:37,000 --> 00:34:40,000 - Mary, have I got a green tongue? - Yes, you have. 688 00:34:40,000 --> 00:34:41,200 Does that go? 689 00:34:41,200 --> 00:34:42,640 MARY: No, you're there forever. 690 00:34:42,640 --> 00:34:44,040 It's quite strong. 691 00:34:48,680 --> 00:34:49,920 Look away. 692 00:34:49,920 --> 00:34:51,800 - Eyes front. - All right. 693 00:34:51,800 --> 00:34:53,560 Tell us all about your ice cream roll. 694 00:34:53,560 --> 00:34:56,720 It's mango, lime and coconut ice cream 695 00:34:56,720 --> 00:34:58,520 and a sponge decorated with 696 00:34:58,520 --> 00:35:00,920 a pattern of a desert island. 697 00:35:00,920 --> 00:35:04,040 Paul's almond-based sponge will be spread with pineapple jam 698 00:35:04,040 --> 00:35:05,680 before adding his ice cream. 699 00:35:05,680 --> 00:35:08,800 The centrepiece will be a fondant bikini-clad sunbather. 700 00:35:08,800 --> 00:35:11,160 I've got, like, a beach towel on the top. 701 00:35:11,160 --> 00:35:13,320 I've then got palm trees coming up round the side, 702 00:35:13,320 --> 00:35:15,840 it will then sit on sand, which is sugar, 703 00:35:15,840 --> 00:35:18,960 and then, obviously, blue piping to replicate the water. 704 00:35:18,960 --> 00:35:22,600 Wow, is there room for three more on your desert island? 705 00:35:22,600 --> 00:35:24,120 I'd quite like to go there. 706 00:35:26,200 --> 00:35:27,880 It's a tropical ice cream roll, 707 00:35:27,880 --> 00:35:29,520 which I thought was very original - 708 00:35:29,520 --> 00:35:31,960 but I've looked around and it's maybe not as original. 709 00:35:31,960 --> 00:35:33,520 So, it's a passion fruit ice cream, 710 00:35:33,520 --> 00:35:35,680 a pineapple jam 711 00:35:35,680 --> 00:35:40,760 and then the sponge is just a simple fatless sponge. 712 00:35:40,760 --> 00:35:43,160 Tamal will bake a lattice pattern into his sponge, 713 00:35:43,160 --> 00:35:44,960 which he'll flavour with lemon. 714 00:35:44,960 --> 00:35:47,320 He'll top his ice cream roll with Italian meringue 715 00:35:47,320 --> 00:35:48,960 and a crafty creation. 716 00:35:48,960 --> 00:35:52,040 And I've made this baby bunting thing 717 00:35:52,040 --> 00:35:55,120 that I made on train on the way down 718 00:35:55,120 --> 00:35:57,160 which I've, sort of, being umming and ahhing 719 00:35:57,160 --> 00:35:58,680 about whether or not I should use it 720 00:35:58,680 --> 00:36:01,200 and now I'm like, "No, I need, I need every little thing." 721 00:36:02,760 --> 00:36:06,520 OK, so today, I'm making a coconut ice cream 722 00:36:06,520 --> 00:36:09,000 with raspberry jam and 723 00:36:09,000 --> 00:36:11,280 just a fatless sponge. 724 00:36:11,280 --> 00:36:13,640 Mat will roll his sponge like a Swiss roll 725 00:36:13,640 --> 00:36:15,960 and he's going for a minimalist look. 726 00:36:15,960 --> 00:36:17,960 So, your only decoration is the stripes. 727 00:36:17,960 --> 00:36:20,040 I'm not saying, you know, that's bad. 728 00:36:20,040 --> 00:36:23,120 - So, you're using stripes... - Yeah. - ..then plain raspberry jam... 729 00:36:23,120 --> 00:36:25,080 - It is. - ..and then ice cream? - Yeah. 730 00:36:25,080 --> 00:36:27,080 You're...trying to frighten him. 731 00:36:27,080 --> 00:36:31,000 - You're being tough. - I'm not. There's nothing wrong with using plain stuff 732 00:36:31,000 --> 00:36:33,360 but when you go back to the basics, 733 00:36:33,360 --> 00:36:35,480 - the basics have got to be good. - Right. 734 00:36:40,680 --> 00:36:43,440 Oh, I can smell her peanut butter from here. 735 00:36:43,440 --> 00:36:45,600 - That smells so nice. - Can you smell it? 736 00:36:45,600 --> 00:36:47,600 Yeah, it's really good. 737 00:36:47,600 --> 00:36:49,720 - Good morning, Ugne. - Good morning. 738 00:36:49,720 --> 00:36:52,960 Right, can you tell us all about your ice cream roll? 739 00:36:52,960 --> 00:36:55,120 My ice cream will be peanut butter ice cream. 740 00:36:55,120 --> 00:36:58,320 - I'm going to make it with a grape jelly. - Grape? 741 00:36:58,320 --> 00:37:01,000 Grape jelly and peanut butter's the best combination. 742 00:37:01,000 --> 00:37:02,760 Ugne is shunning convention 743 00:37:02,760 --> 00:37:04,640 and will spread her grape jelly jam 744 00:37:04,640 --> 00:37:06,800 in the centre of her peanut butter ice cream 745 00:37:06,800 --> 00:37:10,240 rather than on her sponge, which will be flavoured with chocolate. 746 00:37:10,240 --> 00:37:12,040 I mean, it sounds interesting. 747 00:37:12,040 --> 00:37:15,120 Not convinced, totally, about the flavour combinations. 748 00:37:15,120 --> 00:37:16,640 - You never do. - No. 749 00:37:16,640 --> 00:37:19,000 I need this to work today. 750 00:37:19,000 --> 00:37:20,560 - Good luck. - Thank you. 751 00:37:22,320 --> 00:37:24,120 It's quite a thick custard. 752 00:37:24,120 --> 00:37:26,560 The ice cream will only freeze in time 753 00:37:26,560 --> 00:37:28,440 if they've struck the fine balance 754 00:37:28,440 --> 00:37:30,840 between coconut, fats and flavourings. 755 00:37:30,840 --> 00:37:32,760 I'm making a chocolate ice cream. 756 00:37:32,760 --> 00:37:36,320 Very nearly went for a tropical theme, which I'm glad I didn't. 757 00:37:40,160 --> 00:37:41,880 This is coconut ice cream. 758 00:37:41,880 --> 00:37:43,320 I made it at home and it set, 759 00:37:43,320 --> 00:37:44,960 so I really hope it sets today. 760 00:37:49,640 --> 00:37:54,160 So, I've got the ice cream, itself, chilling in there now 761 00:37:54,160 --> 00:37:57,000 and here we've got my two, sort of, "boats" I'm calling them. 762 00:37:57,000 --> 00:37:59,480 Each half is going to be filled with ice cream 763 00:37:59,480 --> 00:38:01,680 and then once that's all chilled and assembled, 764 00:38:01,680 --> 00:38:04,960 pop the two halves together and roll it up. 765 00:38:04,960 --> 00:38:08,360 Ian hopes his moulds will shape his mango and stem ginger ice cream 766 00:38:08,360 --> 00:38:12,000 into a perfect round to form the centre of his "dessert" island. 767 00:38:12,000 --> 00:38:13,760 Complete with caramel palm trees 768 00:38:13,760 --> 00:38:15,720 and chocolate marzipan coconuts. 769 00:38:15,720 --> 00:38:17,480 There is another desert island. 770 00:38:17,480 --> 00:38:19,840 - There is. - How do you feel about that? 771 00:38:19,840 --> 00:38:21,080 Well... 772 00:38:22,440 --> 00:38:24,600 - ..he hasn't got that. - Yep. 773 00:38:24,600 --> 00:38:26,400 The ice cream is still quite... 774 00:38:28,400 --> 00:38:30,320 ..liquidy. 775 00:38:33,360 --> 00:38:35,440 Didn't quite get the flavour that I want. 776 00:38:35,440 --> 00:38:37,360 I better add another half teaspoon. 777 00:38:37,360 --> 00:38:39,520 It looks like it's, sort of... 778 00:38:39,520 --> 00:38:41,040 setting. 779 00:38:44,080 --> 00:38:46,240 It's looking a bit...bubbly. 780 00:38:47,600 --> 00:38:50,520 I am making a pear and chocolate, 781 00:38:50,520 --> 00:38:53,760 and macadamia nut, ice cream buche, 782 00:38:53,760 --> 00:38:56,480 so there isn't a roll as such... 783 00:38:57,960 --> 00:39:00,360 ..which is my concern. 784 00:39:00,360 --> 00:39:02,800 Flora's buche will be assembled in a mould. 785 00:39:02,800 --> 00:39:05,600 She'll create layers of vanilla ice cream, pear jam, 786 00:39:05,600 --> 00:39:09,640 caramelised pears and macadamia nuts inside a thin chocolate sponge. 787 00:39:11,080 --> 00:39:13,080 If it goes to plan, it will be lovely 788 00:39:13,080 --> 00:39:15,760 but it hasn't ever gone to plan before so... 789 00:39:15,760 --> 00:39:18,000 I'm not optimistic. 790 00:39:18,000 --> 00:39:21,400 Ian and Nadiya have set themselves an extra challenge - 791 00:39:21,400 --> 00:39:23,720 to create an additional frozen element 792 00:39:23,720 --> 00:39:25,280 to go inside the ice cream. 793 00:39:27,000 --> 00:39:30,440 This is my strawberry and lime mousse. 794 00:39:30,440 --> 00:39:32,920 I don't know if anybody's doing a mousse... 795 00:39:32,920 --> 00:39:34,640 but it worked for me at home 796 00:39:34,640 --> 00:39:37,240 and I'm just hoping it works for me here. 797 00:39:37,240 --> 00:39:40,520 Nadiya's ice cream mousse will run through her chocolate ice cream. 798 00:39:40,520 --> 00:39:44,320 She'll wrap it in a sponge with a henna-inspired design. 799 00:39:44,320 --> 00:39:45,880 Yeah. Happy with that. 800 00:39:45,880 --> 00:39:47,680 I'm just going to leave it in the freezer, 801 00:39:47,680 --> 00:39:51,400 just because I can't leave it out or it'll get too runny. 802 00:39:51,400 --> 00:39:53,880 Just a little bit of mango sauce in there 803 00:39:53,880 --> 00:39:55,520 which we freeze like that 804 00:39:55,520 --> 00:39:57,800 and hopefully, at the end, we just... 805 00:39:57,800 --> 00:40:00,120 and that will be the core of the ice cream roll. 806 00:40:00,120 --> 00:40:01,560 So, in the freezer it goes. 807 00:40:03,160 --> 00:40:06,680 Mary and Paul are expecting a show-stopping sponge. 808 00:40:06,680 --> 00:40:09,320 Six of the bakers are inlaying designs. 809 00:40:12,920 --> 00:40:17,840 I will freeze it and then I'll pour Swiss roll batter over it. 810 00:40:17,840 --> 00:40:21,080 When it bakes, this pattern should be left on the sponge 811 00:40:26,680 --> 00:40:28,040 Is this helping? 812 00:40:28,040 --> 00:40:29,640 That always helps. 813 00:40:29,640 --> 00:40:32,440 I love it when there's a Sue hanging above my head. 814 00:40:34,760 --> 00:40:35,960 Hey. 815 00:40:38,520 --> 00:40:39,880 As the designs set, 816 00:40:39,880 --> 00:40:42,200 they move onto making a fatless sponge - 817 00:40:42,200 --> 00:40:45,760 which they must be able to manipulate without it cracking. 818 00:40:45,760 --> 00:40:47,320 I made it a few times. 819 00:40:47,320 --> 00:40:49,480 Well, maybe like three times, the sponge itself, 820 00:40:49,480 --> 00:40:50,760 and it's been OK. 821 00:40:50,760 --> 00:40:53,560 Well, it's quite sort of light and fluffy, which is what you want, 822 00:40:53,560 --> 00:40:55,720 but it's still quite reasonably robust to roll. 823 00:40:57,160 --> 00:40:59,480 I'm very aware that everyone else is doing a lot more 824 00:40:59,480 --> 00:41:01,200 design and decorative stuff so... 825 00:41:03,080 --> 00:41:04,960 Yeah, I dunno. Fingers crossed. 826 00:41:06,480 --> 00:41:07,920 This is one of the desserts 827 00:41:07,920 --> 00:41:11,520 that the flaws are so obvious if you get something wrong. 828 00:41:11,520 --> 00:41:14,280 If it's too thick in places, it tends to crack a little bit - 829 00:41:14,280 --> 00:41:15,800 which is what I don't want. 830 00:41:20,760 --> 00:41:23,240 The challenge, when cooking a sponge to roll, 831 00:41:23,240 --> 00:41:25,560 is judging the moment when it's cooked through 832 00:41:25,560 --> 00:41:27,520 but still has the flexibility. 833 00:41:32,840 --> 00:41:35,200 Are you enjoying this, Ian? Is this going OK? 834 00:41:35,200 --> 00:41:37,400 I think it's going OK. 835 00:41:37,400 --> 00:41:40,680 I, kind of, feel like I need to do a good job today. 836 00:41:40,680 --> 00:41:42,280 Are you feeling the pressure? 837 00:41:42,280 --> 00:41:44,560 Yeah, I was quite relaxed the last couple of weeks... 838 00:41:44,560 --> 00:41:47,200 - Yeah. - ..at this point. This week I've got to fight a bit harder. 839 00:41:47,200 --> 00:41:48,800 So, what are you doing to sort of...? 840 00:41:48,800 --> 00:41:50,760 I was hoping to do a few extra twiddly bits 841 00:41:50,760 --> 00:41:53,000 - but I don't think I'll get time to do those. - Come on, 842 00:41:53,000 --> 00:41:55,600 - you can do the twiddly bits, Ian. - Twiddly bits, hmm. - Come on. 843 00:41:57,560 --> 00:41:59,400 So, it's had 10 minutes now. 844 00:42:01,560 --> 00:42:03,440 It's quite nice and brown on top. 845 00:42:04,720 --> 00:42:07,320 I think I'll give it another couple of minutes. 846 00:42:09,360 --> 00:42:11,080 I'd like it a bit browner, you know. 847 00:42:11,080 --> 00:42:12,960 Just give it another minute, I reckon. 848 00:42:25,200 --> 00:42:26,360 Ah, baby. 849 00:42:28,600 --> 00:42:29,960 That's going to do me. 850 00:42:31,320 --> 00:42:32,920 Yeah, it's done. 851 00:42:32,920 --> 00:42:33,960 Peeling away. 852 00:42:35,360 --> 00:42:36,680 That looks quite nice. 853 00:42:39,200 --> 00:42:40,360 Ahh, it smells nice. 854 00:42:42,160 --> 00:42:43,560 So, that just needs to cool, 855 00:42:43,560 --> 00:42:45,280 for me to not... 856 00:42:45,280 --> 00:42:46,960 do something to it. 857 00:42:51,320 --> 00:42:52,600 It's quite crispy. 858 00:42:55,640 --> 00:42:57,240 Might a left it in a bit long. 859 00:43:00,440 --> 00:43:01,880 Roll up, roll up. 860 00:43:01,880 --> 00:43:05,320 Bakers, you've got one hour to complete your diary-free creations. 861 00:43:05,320 --> 00:43:07,320 One hour. 862 00:43:09,760 --> 00:43:11,440 OK. 863 00:43:11,440 --> 00:43:13,800 So, the paddle's stuck, which means... 864 00:43:13,800 --> 00:43:14,880 it's churned. 865 00:43:16,200 --> 00:43:17,680 Now, just to get it out. 866 00:43:28,440 --> 00:43:30,960 Yum. 867 00:43:30,960 --> 00:43:32,840 I pleased with this. 868 00:43:32,840 --> 00:43:34,240 See, it's far too runny. 869 00:43:35,600 --> 00:43:37,400 It looks OK. 870 00:43:37,400 --> 00:43:40,040 I think the consistency's all right. It's almost spreadable - 871 00:43:40,040 --> 00:43:42,200 which is what I want when I make the roll, you know. 872 00:43:42,200 --> 00:43:44,320 I've got my tubes. 873 00:43:44,320 --> 00:43:47,440 So, basically, by dividing the ice cream up into two halves, 874 00:43:47,440 --> 00:43:50,600 hopefully, it should chill down quite a lot quicker. 875 00:43:50,600 --> 00:43:53,000 I just need to roll it into a log now. 876 00:43:53,000 --> 00:43:54,920 Let it set completely in the freezer. 877 00:43:54,920 --> 00:43:57,480 Slightly worried, yes. Who wouldn't be? 878 00:43:57,480 --> 00:44:00,280 Who wants an ice cream roll with slop out of the side? 879 00:44:07,240 --> 00:44:10,400 Bakers, you've got half an hour left to roll and freeze. 880 00:44:12,800 --> 00:44:14,960 Ooh. 881 00:44:20,880 --> 00:44:22,080 - TAMAL: - Don't mind us. 882 00:44:22,080 --> 00:44:23,880 MAT AND TAMAL CHEER 883 00:44:23,880 --> 00:44:25,880 - NADIYA: - Oh, he's clever. 884 00:44:25,880 --> 00:44:27,200 I have to work really quickly. 885 00:44:27,200 --> 00:44:30,320 because everything stars to melt really fast, so... 886 00:44:30,320 --> 00:44:31,480 got to keep going. 887 00:44:32,520 --> 00:44:37,560 I'm just trying to get a really, really fine sponge on the outside... 888 00:44:37,560 --> 00:44:40,080 because I've just found that it helps ice cream freeze 889 00:44:40,080 --> 00:44:42,680 and because there's so much going in terms of filling... 890 00:44:43,920 --> 00:44:47,320 ..I think a finer sponge is just a bit nicer. 891 00:44:50,960 --> 00:44:54,120 The jam should neatly bind the sponge to the ice cream. 892 00:45:00,920 --> 00:45:03,080 So relieved to see this is nice and frozen, 893 00:45:03,080 --> 00:45:04,360 just how I wanted it to. 894 00:45:04,360 --> 00:45:05,920 Seems to be nice and solid. 895 00:45:05,920 --> 00:45:08,840 This has jam inside the ice cream. See? 896 00:45:08,840 --> 00:45:11,720 - It's INSIDE the ice cream?! - Yeah. 897 00:45:11,720 --> 00:45:13,680 Might that stop it setting? 898 00:45:13,680 --> 00:45:15,280 I hope it won't. 899 00:45:15,280 --> 00:45:17,680 Cos most people have ice cream within jam, 900 00:45:17,680 --> 00:45:19,920 but you've gone the other way. 901 00:45:19,920 --> 00:45:23,480 Mary and Paul are expecting a perfect round of ice cream 902 00:45:23,480 --> 00:45:25,560 contained and sealed by the sponge. 903 00:45:32,760 --> 00:45:35,360 Ice cream is too big, I think. 904 00:45:35,360 --> 00:45:36,400 It is too big. 905 00:45:37,760 --> 00:45:40,120 Do you want a hand, Alvin? 906 00:45:40,120 --> 00:45:42,200 - Yes, please. - What do you want me to do? 907 00:45:42,200 --> 00:45:44,000 Just want to cut this half away. 908 00:45:56,160 --> 00:45:58,960 - It's not going to go in, is it? - It's not going to go. 909 00:46:01,600 --> 00:46:03,400 Oh, that's full. 910 00:46:03,400 --> 00:46:06,840 It's a bit like me trying to get my trousers on every morning. 911 00:46:12,400 --> 00:46:14,760 OK. That's it. 912 00:46:16,200 --> 00:46:18,160 Yes. 913 00:46:18,160 --> 00:46:19,560 (Oh, no.) 914 00:46:24,000 --> 00:46:25,400 (Damn.) 915 00:46:27,680 --> 00:46:29,000 Sponge cracked. 916 00:46:35,640 --> 00:46:37,960 I'm going to put this back in the freezer. 917 00:46:39,360 --> 00:46:42,000 The ice cream has just one more chance to freeze up 918 00:46:42,000 --> 00:46:43,280 before judging. 919 00:46:44,880 --> 00:46:46,320 Yep, that's really cold. 920 00:46:47,480 --> 00:46:49,080 Then just close it... 921 00:46:49,080 --> 00:46:50,800 and hope for the best. 922 00:46:50,800 --> 00:46:53,000 You're looking very concerned. 923 00:46:53,000 --> 00:46:54,600 It's the ice cream. 924 00:46:54,600 --> 00:46:55,720 Ice cream, anyone? 925 00:46:57,400 --> 00:46:59,240 That was intense. 926 00:46:59,240 --> 00:47:02,040 No show-stopping ice cream roll would be complete 927 00:47:02,040 --> 00:47:04,240 without show-stopping decoration. 928 00:47:04,240 --> 00:47:05,480 I've never watched a man, 929 00:47:05,480 --> 00:47:07,440 particularly someone of your stature, 930 00:47:07,440 --> 00:47:08,840 turn a calf... 931 00:47:08,840 --> 00:47:11,760 quite as marvellously as the way you turn that. 932 00:47:11,760 --> 00:47:13,560 Killer hands. 933 00:47:13,560 --> 00:47:15,400 That's good to know. 934 00:47:15,400 --> 00:47:18,000 My hands are shaking more than I would like, 935 00:47:18,000 --> 00:47:21,320 - so it's not exactly a straight line. - Looks slightly scary, doesn't it? 936 00:47:22,680 --> 00:47:24,320 Making palm fronds with it. 937 00:47:35,080 --> 00:47:37,000 I love these hanging nuts. 938 00:47:37,000 --> 00:47:39,640 I had to put three on there for obvious reasons, yes. 939 00:47:46,640 --> 00:47:48,760 You need a gusset, Paul, that's going to be a... 940 00:47:48,760 --> 00:47:50,080 Bit of a loincloth going on. 941 00:47:50,080 --> 00:47:52,440 Yes, we can't have her going out on the beach like that, 942 00:47:52,440 --> 00:47:54,240 she'll get arrested. HE LAUGHS 943 00:48:00,440 --> 00:48:01,760 An island. 944 00:48:01,760 --> 00:48:04,280 This is just a large block of Parmesan. 945 00:48:04,280 --> 00:48:07,160 Parmesan? That would be interesting wouldn't it? 946 00:48:09,480 --> 00:48:11,920 I can't remember what it's called. 947 00:48:11,920 --> 00:48:14,720 Marzipan! Marzipan. Yes. 948 00:48:14,720 --> 00:48:16,960 It's the gusset. HE LAUGHS 949 00:48:20,960 --> 00:48:22,720 No that's bad, that's bad. 950 00:48:23,720 --> 00:48:25,520 That's better. 951 00:48:25,520 --> 00:48:28,120 - Is that better? - Yeah, that's much better. Legs together. 952 00:48:28,120 --> 00:48:30,800 - I think you should leave her alone. - No, no. That's all... 953 00:48:30,800 --> 00:48:32,720 All good, all encased, all safe. 954 00:48:32,720 --> 00:48:35,560 Now, let's turn her over and see what's happening in the back. 955 00:48:35,560 --> 00:48:38,160 - there's nothing at the back there's just... - No, she's nude. 956 00:48:38,160 --> 00:48:39,680 - Let's leave her be. - Naked. 957 00:48:44,200 --> 00:48:46,040 OK, bakers, five minute left. 958 00:48:46,040 --> 00:48:48,200 Ahh! Cold, cold, cold. 959 00:48:55,680 --> 00:48:56,920 Come on. 960 00:48:59,960 --> 00:49:01,560 It's falling apart. 961 00:49:02,600 --> 00:49:05,720 In the freezer...quickly. 962 00:49:17,040 --> 00:49:18,680 That is pretty poor looking. 963 00:49:26,960 --> 00:49:31,400 I think I let my glaze thicken too much before I poured it on. 964 00:49:31,400 --> 00:49:33,600 There she goes. 965 00:49:33,600 --> 00:49:35,440 There's a few air pockets in there... 966 00:49:35,440 --> 00:49:38,000 There's a few air pockets down there as well. 967 00:49:51,120 --> 00:49:52,960 OK, bakers, time's up. 968 00:49:52,960 --> 00:49:55,120 Time to take your rolls out of the freezer 969 00:49:55,120 --> 00:49:57,280 and put them on the end of your benches. 970 00:50:14,840 --> 00:50:17,440 It looks fun. It looks ready for a party. 971 00:50:17,440 --> 00:50:19,760 Facing me, I've got a bit of a crack. 972 00:50:19,760 --> 00:50:21,480 It can crack if it's overcooked. 973 00:50:25,640 --> 00:50:27,000 That is stunning. 974 00:50:27,000 --> 00:50:28,200 I mean, really good. 975 00:50:28,200 --> 00:50:30,280 The passion fruit comes through really well, 976 00:50:30,280 --> 00:50:32,760 pineapple holds its own and the sponge is delicious. 977 00:50:32,760 --> 00:50:36,200 That Italian meringue is fantastic, as well, on the top. 978 00:50:36,200 --> 00:50:37,880 If I'd done that, I'd be really proud. 979 00:50:37,880 --> 00:50:39,280 I'd be amazed. 980 00:50:39,280 --> 00:50:40,760 I think it's beautiful. 981 00:50:46,960 --> 00:50:49,000 Quite flat. Have you done layers? 982 00:50:49,000 --> 00:50:51,760 Because I was expecting it to be a bit more domed. 983 00:50:54,360 --> 00:50:56,720 I'm just trying to find the sponge. 984 00:50:56,720 --> 00:50:58,800 Have you got the sponge? 985 00:50:58,800 --> 00:51:00,440 I think that's part of the problem. 986 00:51:00,440 --> 00:51:02,280 The sponge is so thin... 987 00:51:02,280 --> 00:51:04,320 that it's struggling to keep the control 988 00:51:04,320 --> 00:51:06,120 of the ice cream that's inside. 989 00:51:11,960 --> 00:51:13,480 Did you intend to do a Swiss roll? 990 00:51:13,480 --> 00:51:14,760 Yeah, I always want... 991 00:51:14,760 --> 00:51:17,440 Yeah, I didn't realise it was a different type. 992 00:51:21,360 --> 00:51:22,800 The ice cream's all gone. 993 00:51:22,800 --> 00:51:24,600 It was getting pushed out as I rolled it up. 994 00:51:24,600 --> 00:51:26,960 It, sort of... Like a tube of toothpaste, so I tried... 995 00:51:26,960 --> 00:51:29,360 Which is why the idea was to just roll it once, 996 00:51:29,360 --> 00:51:30,720 to keep the ice cream... 997 00:51:30,720 --> 00:51:33,520 - It makes sense now. - ..inside. 998 00:51:33,520 --> 00:51:35,440 - Nice sponge. - Nice Swiss roll. 999 00:51:35,440 --> 00:51:37,600 A good sponge, but where's the ice cream? 1000 00:51:37,600 --> 00:51:38,680 I know. 1001 00:51:43,480 --> 00:51:46,720 I think it looks really most exciting 1002 00:51:46,720 --> 00:51:50,520 - and you've done that all freehand. It was your design. - Yeah. 1003 00:51:53,680 --> 00:51:56,400 Your chocolate ice cream is very good 1004 00:51:56,400 --> 00:51:59,160 because it masks the coconut. 1005 00:51:59,160 --> 00:52:00,880 That strawberry mousse is beautiful 1006 00:52:00,880 --> 00:52:03,440 and I think the whole package together... 1007 00:52:03,440 --> 00:52:06,000 I think you should be very proud of yourself. 1008 00:52:11,160 --> 00:52:13,440 Wow, look at the colour on that. 1009 00:52:16,800 --> 00:52:18,600 The flavour's great in the ice cream. 1010 00:52:18,600 --> 00:52:20,840 I think the depth of the sponge is good. 1011 00:52:20,840 --> 00:52:23,680 The mango lost its way slightly, 1012 00:52:23,680 --> 00:52:26,240 the coconut inside is just overwhelming everything 1013 00:52:26,240 --> 00:52:28,720 but the Italian meringue on the top is delicious. 1014 00:52:28,720 --> 00:52:30,000 Thank you, sir. 1015 00:52:33,520 --> 00:52:35,440 It does look a little bit sad. 1016 00:52:35,440 --> 00:52:38,520 I know you were trying to show us lots of skills. 1017 00:52:38,520 --> 00:52:41,360 As soon as you put the grape jelly 1018 00:52:41,360 --> 00:52:44,440 in with the ice cream, it's going to make it run, 1019 00:52:44,440 --> 00:52:48,400 and I just wonder whether peanut butter goes with these, we shall see. 1020 00:52:53,160 --> 00:52:55,000 The actual sponge itself 1021 00:52:55,000 --> 00:52:57,440 is very, very close textured. 1022 00:52:57,440 --> 00:53:00,440 That peanut ice cream is fantastic. It is beautiful. 1023 00:53:00,440 --> 00:53:01,560 Thank you. 1024 00:53:01,560 --> 00:53:02,880 That is lovely. 1025 00:53:02,880 --> 00:53:04,000 Quite refreshing... 1026 00:53:04,000 --> 00:53:05,520 against the chocolate as well. 1027 00:53:05,520 --> 00:53:09,800 The grape actually gives a little bit of...soothing to the peanut. 1028 00:53:09,800 --> 00:53:11,520 Although... 1029 00:53:11,520 --> 00:53:13,600 it looks like you've dropped it from 10 foot. 1030 00:53:13,600 --> 00:53:15,360 SHE LAUGHS 1031 00:53:19,800 --> 00:53:21,680 LAUGHTER 1032 00:53:21,680 --> 00:53:24,960 I think your lady needs to get a little bit of sunshine to her. 1033 00:53:24,960 --> 00:53:26,680 The design of your palm trees 1034 00:53:26,680 --> 00:53:28,680 and so forth, I think, is lovely. 1035 00:53:28,680 --> 00:53:30,320 See if we can get a slice. 1036 00:53:30,320 --> 00:53:31,600 Shall we take the lady off? 1037 00:53:31,600 --> 00:53:33,920 Oh, please, no. Paul, no, no! 1038 00:53:35,000 --> 00:53:36,560 I won't. 1039 00:53:36,560 --> 00:53:38,560 I can't believe you did that. 1040 00:53:43,680 --> 00:53:44,960 I think it's excellent. 1041 00:53:44,960 --> 00:53:47,920 I think the blend of the mango with the pineapple, with the sponge. 1042 00:53:47,920 --> 00:53:50,280 Great proportions altogether, 1043 00:53:50,280 --> 00:53:51,920 and finely decorated. 1044 00:53:59,520 --> 00:54:01,840 Got that mango absolutely in the middle. 1045 00:54:01,840 --> 00:54:03,320 THEY LAUGH 1046 00:54:08,200 --> 00:54:10,560 The ginger with the mango and the ice cream, 1047 00:54:10,560 --> 00:54:13,240 altogether with the jam and the sponge are... 1048 00:54:14,800 --> 00:54:16,760 ..ingenious, yeah. 1049 00:54:16,760 --> 00:54:20,720 The texture of each component is right 1050 00:54:20,720 --> 00:54:22,840 and the flavour is knock-out. Well done. 1051 00:54:22,840 --> 00:54:24,720 - Brilliant, thank you. - Well done. 1052 00:54:26,200 --> 00:54:28,800 So, Paul and Mary, one of the most technicolour challenges 1053 00:54:28,800 --> 00:54:31,320 we've ever had on Bake Off. How did they do? 1054 00:54:31,320 --> 00:54:33,520 I think Nadiya's done well. 1055 00:54:33,520 --> 00:54:36,760 I thought the design on the top of her sponge was fantastic. 1056 00:54:36,760 --> 00:54:38,680 Altogether, as a package, 1057 00:54:38,680 --> 00:54:40,560 very well thought through. 1058 00:54:40,560 --> 00:54:44,280 Ian went into today with quite a lot to pull back. 1059 00:54:44,280 --> 00:54:45,720 Has he managed to do that? 1060 00:54:45,720 --> 00:54:48,040 MARY: He was really right down at the bottom 1061 00:54:48,040 --> 00:54:50,880 and today he's lifted himself up 1062 00:54:50,880 --> 00:54:53,960 to do something absolutely beautiful. 1063 00:54:53,960 --> 00:54:55,800 Ugne has had a bit of a bad day. 1064 00:54:55,800 --> 00:54:58,120 The ice cream flavour was pretty good but, 1065 00:54:58,120 --> 00:55:01,960 I think, once she thought of putting the grape jam through it... 1066 00:55:01,960 --> 00:55:03,600 that was always going to be a problem. 1067 00:55:03,600 --> 00:55:05,400 I think Flora's in a little bit of trouble, 1068 00:55:05,400 --> 00:55:07,800 the look is great but it's got to taste good. 1069 00:55:07,800 --> 00:55:09,600 The whole thing has got to work together. 1070 00:55:09,600 --> 00:55:12,560 Are you two clear as to who's done really well and who might be going? 1071 00:55:12,560 --> 00:55:14,400 MARY: I've certainly made up my mind, 1072 00:55:14,400 --> 00:55:17,000 - I would think we're on the same wavelength. - I think so. 1073 00:55:17,000 --> 00:55:18,360 In which case... 1074 00:55:18,360 --> 00:55:19,560 shall we share a torso? 1075 00:55:19,560 --> 00:55:21,680 - Yeah. - What do you want? I might have a leg. 1076 00:55:21,680 --> 00:55:23,600 - I'd like a bikini bottom. - Really? 1077 00:55:32,760 --> 00:55:35,200 Bakers, today I get the wonderful job 1078 00:55:35,200 --> 00:55:38,040 of announcing Star Baker. 1079 00:55:38,040 --> 00:55:40,600 Now, today's Star Baker is terrible. 1080 00:55:41,840 --> 00:55:45,160 Terrible at technical challenges 1081 00:55:45,160 --> 00:55:48,200 but something rather magical happened. 1082 00:55:48,200 --> 00:55:50,960 And instead of being rather terrible, became rather brilliant 1083 00:55:50,960 --> 00:55:53,080 to go along with the rest of her brilliant baking. 1084 00:55:53,080 --> 00:55:57,760 - Nadiya, congratulations. - APPLAUSE 1085 00:55:59,800 --> 00:56:03,120 Now, this job gets harder every week 1086 00:56:03,120 --> 00:56:05,480 as we get to know you and love you and... 1087 00:56:06,880 --> 00:56:10,760 ..as you know we can take everybody with us into next week's Bake Off, 1088 00:56:10,760 --> 00:56:15,040 so the person that were saying goodbye to today is... 1089 00:56:19,160 --> 00:56:20,920 Ugne. 1090 00:56:20,920 --> 00:56:22,760 - We're so sorry. - No, it's fine. 1091 00:56:22,760 --> 00:56:24,960 We're very, very sorry to say goodbye. 1092 00:56:27,560 --> 00:56:29,720 It was a shame to say goodbye to Ugne 1093 00:56:29,720 --> 00:56:31,840 because she has potential. 1094 00:56:31,840 --> 00:56:35,400 But I think she got carried away of trying to do too much. 1095 00:56:35,400 --> 00:56:37,360 She is a fantastic baker at the end of the day 1096 00:56:37,360 --> 00:56:38,760 and I do hope she carries on. 1097 00:56:38,760 --> 00:56:41,240 She's got some great ideas for flavours 1098 00:56:41,240 --> 00:56:44,320 but sometimes she goes a little bit wild. 1099 00:56:44,320 --> 00:56:45,560 I will keep working. 1100 00:56:45,560 --> 00:56:47,960 I will keep baking, definitely. 1101 00:56:47,960 --> 00:56:49,200 Keep experimenting. 1102 00:56:53,400 --> 00:56:55,400 Massively dodging the bullet 1103 00:56:55,400 --> 00:56:58,960 and that's not a comfortable position to be in. 1104 00:56:58,960 --> 00:57:01,480 I'm just feeling hugely relieved more than anything. 1105 00:57:01,480 --> 00:57:03,320 Because, yeah, I was... 1106 00:57:03,320 --> 00:57:05,280 I had fair reason to feel quite nervous. 1107 00:57:05,280 --> 00:57:07,200 This weekend has really taught me 1108 00:57:07,200 --> 00:57:10,880 that you've got to fight hard round here. You really have. 1109 00:57:10,880 --> 00:57:12,840 - Well done. - Thank you. 1110 00:57:12,840 --> 00:57:13,880 See, I told you. 1111 00:57:14,960 --> 00:57:16,920 My kids are going to be really proud. 1112 00:57:16,920 --> 00:57:19,080 And my husband's going to be so proud. 1113 00:57:23,240 --> 00:57:25,480 They're going to be so proud, I know they are. 1114 00:57:25,480 --> 00:57:27,440 It's weird, I'm never proud of myself 1115 00:57:27,440 --> 00:57:30,240 but I'm actually really proud of myself. 1116 00:57:30,240 --> 00:57:32,080 Next week, pastry. 1117 00:57:32,080 --> 00:57:35,160 So difficult to roll. I don't know why. 1118 00:57:35,160 --> 00:57:36,440 A shortcrust signature 1119 00:57:36,440 --> 00:57:38,240 with a dreaded pitfall... 1120 00:57:38,240 --> 00:57:40,120 Ooh, bit of a soggy bottom there. 1121 00:57:40,120 --> 00:57:42,000 - A pungent technical... - SHE RETCHES 1122 00:57:42,000 --> 00:57:43,640 ..that beats going to the gym... 1123 00:57:43,640 --> 00:57:45,480 It's a good little workout, actually. 1124 00:57:45,480 --> 00:57:47,640 - ..and the puff pastry Showstopper... - HE EXHALES 1125 00:57:47,640 --> 00:57:49,520 ..with more huff than puff. 1126 00:57:49,520 --> 00:57:52,200 It's hard to pick. They're all so hideously deformed 1127 00:57:52,200 --> 00:57:54,120 Your plums aren't cooked either.