1 00:00:03,120 --> 00:00:06,240 It's week four of baking mayhem. We've had bread, cakes, biscuits. 2 00:00:06,240 --> 00:00:07,880 That tent is seriously hotting up. 3 00:00:07,880 --> 00:00:10,680 I think it's the friction from Mary's sateen bomber jacket. 4 00:00:10,680 --> 00:00:12,880 Welcome to the Great British Bake Off. 5 00:00:12,880 --> 00:00:15,760 'Last time, the bakers took on bread.' 6 00:00:15,760 --> 00:00:18,080 - Rise! - Oh, it's so stretchy! 7 00:00:18,080 --> 00:00:20,320 - 'The remaining nine bakers...' - Ooh! 8 00:00:20,320 --> 00:00:22,160 '..had something to prove.' 9 00:00:22,160 --> 00:00:25,720 My last chance to rise to the challenge. 10 00:00:25,720 --> 00:00:26,760 Perfect. 11 00:00:28,360 --> 00:00:30,160 Pure alchemy. 12 00:00:30,160 --> 00:00:33,800 'Luis's inventive creations won him the title of Star Baker...' 13 00:00:33,800 --> 00:00:35,520 Thank you. 14 00:00:35,520 --> 00:00:39,360 Nice idea, but unfortunately it's not been executed that well. 15 00:00:39,360 --> 00:00:43,200 '..and Jordan became the third baker to leave the Bake Off tent. 16 00:00:43,200 --> 00:00:48,120 'Now the remaining bakers face the sauciest Signature Challenge yet.' 17 00:00:49,280 --> 00:00:51,560 Oh, no, it's all bubbling! 18 00:00:51,560 --> 00:00:53,760 Now that's what I call a sauce pudding! 19 00:00:53,760 --> 00:00:56,760 'A Technical where precision is paramount.' 20 00:00:58,200 --> 00:01:00,320 Don't make a mess. 21 00:01:00,320 --> 00:01:01,560 It's so hot. 22 00:01:01,560 --> 00:01:05,440 'And a Showstopper which leads to meltdown in the tent.' 23 00:01:05,440 --> 00:01:08,000 - Argh! - Freezer, freezer, freezer, please, freezer! 24 00:01:08,000 --> 00:01:09,440 Argh! 25 00:01:11,080 --> 00:01:12,720 I think that's sort of unacceptable. 26 00:01:38,320 --> 00:01:42,080 'The nine bakers have three demanding challenges ahead.' 27 00:01:51,360 --> 00:01:54,280 Morning, bakers and welcome to your just deserts... 28 00:01:54,280 --> 00:01:55,520 It's dessert week! 29 00:01:55,520 --> 00:01:57,240 And for your Signature Bake, 30 00:01:57,240 --> 00:02:02,320 Paul and Mary would very much like you to make a self-saucing pudding! 31 00:02:02,320 --> 00:02:05,320 - Oh! - Oh! - BOTH: Self-saucing! 32 00:02:05,320 --> 00:02:06,760 I'd never heard of it, 33 00:02:06,760 --> 00:02:09,920 but apparently it's a pud that produces its own moisture. 34 00:02:09,920 --> 00:02:15,280 The judges would like you, please, to make eight individually portioned 35 00:02:15,280 --> 00:02:19,640 self-saucing puds, and you can decorate them in any way you choose. 36 00:02:19,640 --> 00:02:21,760 You can use any flavours that you choose, 37 00:02:21,760 --> 00:02:25,320 but they must be... BOTH: Self-saucing! 38 00:02:25,320 --> 00:02:28,440 So, bakers, you've got two hours on the clock today, on your marks... 39 00:02:28,440 --> 00:02:29,720 Get set... 40 00:02:29,720 --> 00:02:31,000 BOTH: Bake! 41 00:02:34,920 --> 00:02:37,400 'The key thing is, when making one of these puddings,' 42 00:02:37,400 --> 00:02:39,720 is keep your sponge nice and light, 43 00:02:39,720 --> 00:02:42,760 something that'll bake in very, very quick time. 44 00:02:42,760 --> 00:02:46,040 The sauce, they want to melt, but the outside you want to bake. 45 00:02:46,040 --> 00:02:47,520 Timing is everything. 46 00:02:47,520 --> 00:02:50,720 - MARY: - 'They can make two sorts of puddings, 47 00:02:50,720 --> 00:02:52,920 'a classic fondant or a sponge 48 00:02:52,920 --> 00:02:56,160 'which creates its own sauce at the bottom.' 49 00:02:56,160 --> 00:02:58,880 The sauce has got to be the right consistency, 50 00:02:58,880 --> 00:03:02,320 and, for me, it's got to have some texture to it. 51 00:03:03,680 --> 00:03:05,800 Puddings are definitely not my strongest area, 52 00:03:05,800 --> 00:03:10,400 so I am fairly worried about the outcome of them. 53 00:03:10,400 --> 00:03:15,480 I think because you're putting fluid with sponge, anything could happen. 54 00:03:15,480 --> 00:03:17,440 'Most of the bakers are attempting 55 00:03:17,440 --> 00:03:20,720 'the classic melt-in-the-middle fondant.' 56 00:03:20,720 --> 00:03:23,720 In my house we love peanut butter, peanut butter in everything, 57 00:03:23,720 --> 00:03:25,960 so I thought it'd be nice to put it in the fondant. 58 00:03:25,960 --> 00:03:28,720 I'm going to try and get a peanut butter centre in the middle, 59 00:03:28,720 --> 00:03:30,800 which, if it works, will be really cool. 60 00:03:30,800 --> 00:03:34,680 Martha's peanut butter centre will be encased in a chocolate sponge 61 00:03:34,680 --> 00:03:37,480 and decorated with caramelised peanuts. 62 00:03:37,480 --> 00:03:39,480 - Good morning, Martha! - Hello! 63 00:03:39,480 --> 00:03:41,040 - How are you? - Very well, thank you. 64 00:03:41,040 --> 00:03:43,960 How much of the filling is going to be soft in the middle? 65 00:03:43,960 --> 00:03:45,520 A lot of the filling should be soft, 66 00:03:45,520 --> 00:03:47,760 it should be liquid when you break into it. 67 00:03:47,760 --> 00:03:49,760 And do they hold up once they come out? 68 00:03:49,760 --> 00:03:51,680 - They have done so far. - Good. 69 00:03:51,680 --> 00:03:54,320 What's more stressful, Martha? This or doing your exams? 70 00:03:54,320 --> 00:03:57,080 Last week's exams were OK, but next week's will be more stressful 71 00:03:57,080 --> 00:03:58,560 cos I've got maths and chemistry. 72 00:03:58,560 --> 00:04:00,320 So this is a bit of light relief for you. 73 00:04:00,320 --> 00:04:03,520 - It's relaxing. - Amazing! See you, Martha! - Thank you! 74 00:04:08,480 --> 00:04:11,400 This is the chocolate mix for the centre of my pudding. 75 00:04:11,400 --> 00:04:13,520 This is the sauce, if you like. 76 00:04:13,520 --> 00:04:15,440 And I'm mixing this one first 77 00:04:15,440 --> 00:04:19,080 because I want this really quite well chilled, 78 00:04:19,080 --> 00:04:22,680 so that when it goes into the centre of the pudding, 79 00:04:22,680 --> 00:04:24,760 it's colder than the outside. 80 00:04:24,760 --> 00:04:28,080 Nancy is planning an ambitious layered fondant 81 00:04:28,080 --> 00:04:32,160 with chocolate and pistachio sponges surrounding the chocolate centre. 82 00:04:32,160 --> 00:04:35,560 About how much runny sauce are you going to get in the middle? 83 00:04:35,560 --> 00:04:41,320 My ideal is that when you cut into it, the green sponge is cooked 84 00:04:41,320 --> 00:04:43,600 and all of the brown runs out. 85 00:04:43,600 --> 00:04:44,960 I've had it once. 86 00:04:44,960 --> 00:04:48,120 - Once?! - Out of how many times, Nancy? 87 00:04:48,120 --> 00:04:49,800 - Ten? - Ten... 88 00:04:49,800 --> 00:04:52,800 The thing is... OK, I won't say, but... 89 00:04:52,800 --> 00:04:54,960 - Go on, say it. - No, no, no, it takes guts, 90 00:04:54,960 --> 00:04:57,920 I like people that push the envelope a little bit... 91 00:04:57,920 --> 00:04:59,960 I do do a fondant quite regularly 92 00:04:59,960 --> 00:05:01,840 and I thought I need to up my game a bit. 93 00:05:01,840 --> 00:05:03,520 No, good luck, I hope it comes out. 94 00:05:03,520 --> 00:05:07,920 'The bakers need to allow enough time to chill their saucy centres, 95 00:05:07,920 --> 00:05:10,920 'so that, in the oven, the middle stays molten 96 00:05:10,920 --> 00:05:14,560 'while the sponge batter turns into a cake-like crust.' 97 00:05:14,560 --> 00:05:20,480 I'm making chocolate puddings with a molten salted caramel middle. 98 00:05:20,480 --> 00:05:23,760 HOPEFULLY molten. That's the idea. 99 00:05:23,760 --> 00:05:26,800 So I'm just putting it in the freezer to set a bit. 100 00:05:29,640 --> 00:05:31,960 Kate's chocolate and salted caramel fondants 101 00:05:31,960 --> 00:05:33,840 will be topped with toasted almonds. 102 00:05:36,240 --> 00:05:39,240 I need to get a wiggle on, I need to get a wiggle on. 103 00:05:39,240 --> 00:05:42,800 It is ambitious in two hours, when timing isn't my forte. 104 00:05:42,800 --> 00:05:45,880 It's just raspberries, and some sugar 105 00:05:45,880 --> 00:05:49,440 and it's going to be the raspberry compote inside the fondant. 106 00:05:49,440 --> 00:05:52,480 Iain's flavouring a dark chocolate sponge with lime 107 00:05:52,480 --> 00:05:55,200 to encase the raspberry compote. 108 00:05:55,200 --> 00:05:58,320 How are you getting the raspberry mixture in the centre? 109 00:05:58,320 --> 00:06:00,360 I'm going to pipe it in, so I've got the mould, 110 00:06:00,360 --> 00:06:03,640 I'm going to put half the mixture in, the chocolate mixture, 111 00:06:03,640 --> 00:06:06,240 and then pipe in, say, a teaspoon of it. 112 00:06:06,240 --> 00:06:07,800 OK, I love lime and chocolate. 113 00:06:07,800 --> 00:06:09,960 Are you going to finish it with anything? 114 00:06:09,960 --> 00:06:14,440 Yeah, I'm going to paint some mint leaves with chocolate 115 00:06:14,440 --> 00:06:16,960 and chill them and peel a leaf off 116 00:06:16,960 --> 00:06:20,280 and stick the leaf in the top, with the raspberry. 117 00:06:20,280 --> 00:06:22,640 OK, have you got time for that? 118 00:06:22,640 --> 00:06:25,600 I don't know, I've given myself an hour to make the fondants. 119 00:06:25,600 --> 00:06:27,080 All right. 120 00:06:27,080 --> 00:06:28,840 - Good luck! - MEL: Good luck, Iain! 121 00:06:32,400 --> 00:06:35,240 'The filling has to be supported by the sponge. 122 00:06:35,240 --> 00:06:37,520 'It needs to be light enough to bake quickly...' 123 00:06:37,520 --> 00:06:38,920 Job's a good 'un. 124 00:06:38,920 --> 00:06:43,080 '..but strong enough to encase the sauce.' 125 00:06:44,200 --> 00:06:47,040 Good job I've got these big, broad shoulders, is it? 126 00:06:48,160 --> 00:06:51,520 I love a bit of fondant, anything sticky and full of chocolate, 127 00:06:51,520 --> 00:06:54,120 I'm all over it, I'm happy with that. 128 00:06:54,120 --> 00:06:57,000 Richard's fondants have a cherry coulis centre 129 00:06:57,000 --> 00:06:58,520 in a chocolate sponge, 130 00:06:58,520 --> 00:07:01,360 served with chocolate coated cherries. 131 00:07:01,360 --> 00:07:03,400 The family get stuck into these. 132 00:07:03,400 --> 00:07:05,000 I think, after this week, 133 00:07:05,000 --> 00:07:07,200 it's not so much of a family favourite any more, 134 00:07:07,200 --> 00:07:09,600 just due to the volume they've had to eat. 135 00:07:09,600 --> 00:07:11,360 But, yeah, we like them. 136 00:07:12,920 --> 00:07:14,840 I've just finished poaching the pears, 137 00:07:14,840 --> 00:07:17,520 so I'm just taking them out and then I keep the liquid 138 00:07:17,520 --> 00:07:19,760 because that'll be the sauce for the puddings. 139 00:07:19,760 --> 00:07:22,440 'While most of the bakers are making fondants, 140 00:07:22,440 --> 00:07:25,880 'Chetna, Norman and Luis are trying a different technique.' 141 00:07:26,920 --> 00:07:29,440 I'll be pouring the sauce on top of this next, 142 00:07:29,440 --> 00:07:32,760 and, during the baking, the sponge inflates and goes above the sauce 143 00:07:32,760 --> 00:07:35,880 and the sauce drops to the bottom and starts to soak into the sponge, 144 00:07:35,880 --> 00:07:38,480 which gives you a moist, hopefully moist, sponge. 145 00:07:38,480 --> 00:07:41,560 Luis is using the cinnamon and almond poaching syrup 146 00:07:41,560 --> 00:07:45,840 to create a spicy sauce at the bottom of his poached pear puddings. 147 00:07:45,840 --> 00:07:47,200 Luis, you're piping pears! 148 00:07:47,200 --> 00:07:48,520 I am piping pears today. 149 00:07:48,520 --> 00:07:49,960 Are you sort of insulating them? 150 00:07:49,960 --> 00:07:51,640 They've got little party hats. 151 00:07:51,640 --> 00:07:53,120 So they don't get sunburnt? 152 00:07:53,120 --> 00:07:56,640 Just so they don't get radiation burn from aliens and... 153 00:07:56,640 --> 00:08:00,760 It's a cross between a wizard and a dunce. 154 00:08:02,440 --> 00:08:04,920 I think last week was overload of Indian flavours, 155 00:08:04,920 --> 00:08:08,120 so everybody thought, "That's it, she can't do anything else." 156 00:08:08,120 --> 00:08:11,840 So I'm glad to be here to show that I can do other flavours too. 157 00:08:11,840 --> 00:08:15,320 Chetna's turned to summery British flavours for her puddings - 158 00:08:15,320 --> 00:08:19,880 strawberry, raspberry and rhubarb - with caramel butterflies to decorate. 159 00:08:19,880 --> 00:08:22,680 It just seems so simple, but it's actually not 160 00:08:22,680 --> 00:08:25,600 because it's self-saucing so some of them, actually, 161 00:08:25,600 --> 00:08:28,600 it'll become sponge if it's left too long, 162 00:08:28,600 --> 00:08:32,320 and mine, the sponge will just soak all the pudding back in, so... 163 00:08:33,320 --> 00:08:35,240 Very tricky, yeah. 164 00:08:35,240 --> 00:08:37,840 I'm making a sauce from the water, butter and sugar 165 00:08:37,840 --> 00:08:40,440 and a little drop of vanilla essence. 166 00:08:40,440 --> 00:08:43,360 The judges last week thought I was just a bit plain and simple, 167 00:08:43,360 --> 00:08:46,920 but maybe it's fairly simple but I'm hoping it'll be good. 168 00:08:46,920 --> 00:08:50,840 Norman's adapted his mother's sticky toffee pudding recipe 169 00:08:50,840 --> 00:08:54,280 to create treacle sauce at the bottom of the dish. 170 00:08:54,280 --> 00:08:56,520 How much sauce are we expecting to see underneath? 171 00:08:56,520 --> 00:08:59,320 Underneath? About 60ml. 172 00:08:59,320 --> 00:09:02,400 ABOUT 60ml?! It could be 65, Norman, if I'm honest(!) 173 00:09:02,400 --> 00:09:05,360 Well, yeah, if I'm feeling generous, you might get a wee bit extra. 174 00:09:05,360 --> 00:09:07,600 Right. The key thing, with these sort of puddings, 175 00:09:07,600 --> 00:09:09,480 is not to dry out the inside too much. 176 00:09:09,480 --> 00:09:12,920 - Oh, yes, aye. - Good luck, Norman. - Good luck, Norman. - Thanks. 177 00:09:12,920 --> 00:09:16,400 'The only baker doing a traditional surprise pudding is Diana 178 00:09:16,400 --> 00:09:20,080 'who's mixing all her ingredients together.' 179 00:09:20,080 --> 00:09:22,480 It's looking OK! So far, so good. 180 00:09:22,480 --> 00:09:27,280 'She's incorporating her orange and lemon sauce into the sponge batter.' 181 00:09:27,280 --> 00:09:30,560 It's Diana's take on the classic lemon surprise pudding. 182 00:09:30,560 --> 00:09:33,720 In the oven, the syrup should drop to the bottom 183 00:09:33,720 --> 00:09:36,200 to create a citrus curd. 184 00:09:36,200 --> 00:09:40,600 Being on Bake Off is a culmination of a lifetime baking. 185 00:09:40,600 --> 00:09:42,720 It'll be the biggest thing I've ever done 186 00:09:42,720 --> 00:09:46,600 apart from, you know, giving birth and all those...weird things. 187 00:09:46,600 --> 00:09:48,320 'Next, all the bakers 188 00:09:48,320 --> 00:09:52,240 'have to combine the sauce with the sponge batter. 189 00:09:52,240 --> 00:09:55,800 'The five fondant bakers put their chilled centres 190 00:09:55,800 --> 00:09:58,600 'in the middle of the mix...' 191 00:09:58,600 --> 00:10:00,800 That's so good it's wrong. 192 00:10:00,800 --> 00:10:05,480 I've got my green mixture then I've put chocolate sauce 193 00:10:05,480 --> 00:10:09,160 and then I'm topping them up so that each pudding is identical. 194 00:10:09,160 --> 00:10:12,920 '..while the other bakers trickle their sauce over the sponge.' 195 00:10:12,920 --> 00:10:16,440 It's best poured over the back of a spoon, it spreads it out evenly. 196 00:10:18,400 --> 00:10:20,320 It's a little bit more in that one. 197 00:10:22,720 --> 00:10:24,920 Bakers, you've got half an hour left. 198 00:10:27,800 --> 00:10:29,280 They're going in! 199 00:10:32,280 --> 00:10:34,480 My god! 200 00:10:34,480 --> 00:10:37,720 Now is the vital part, the baking. 201 00:10:37,720 --> 00:10:39,160 And the sauce. 202 00:10:39,160 --> 00:10:40,240 That's all! 203 00:10:43,360 --> 00:10:44,800 I'm always suspicious of people 204 00:10:44,800 --> 00:10:47,200 who turn their noses up at dessert menus. 205 00:10:47,200 --> 00:10:50,200 I'm sure the marvellous people of Paignton would entirely agree. 206 00:10:52,480 --> 00:10:57,080 Paignton has a reputation for its beaches, but also for its puddings. 207 00:10:57,080 --> 00:10:59,920 Since the 13th century, they've had a tradition 208 00:10:59,920 --> 00:11:03,040 of making enormous puddings for special occasions. 209 00:11:03,040 --> 00:11:06,640 When the railway came to Paignton in 1859, 210 00:11:06,640 --> 00:11:08,680 they wanted to mark the occasion, 211 00:11:08,680 --> 00:11:10,960 and they thought they would make a huge pudding. 212 00:11:10,960 --> 00:11:13,840 They did it in sections so it was like a pyramid. 213 00:11:13,840 --> 00:11:16,840 How heavy was the pyramidal pudding of 1859? 214 00:11:16,840 --> 00:11:18,560 That was one and a half tonnes. 215 00:11:21,280 --> 00:11:23,280 Big cake, big mixer, let's go. 216 00:11:23,280 --> 00:11:26,560 Sort of bottomless pit of ingredients, isn't it? 217 00:11:26,560 --> 00:11:28,720 So I'm going to mix this together now. 218 00:11:28,720 --> 00:11:31,080 When I look at the ingredients, it's saying to me, 219 00:11:31,080 --> 00:11:32,720 "Massive spotted dick." 220 00:11:32,720 --> 00:11:35,440 I mean, essentially, that's what you've got. 221 00:11:35,440 --> 00:11:37,520 Yes, it's a traditional syrup pudding. 222 00:11:37,520 --> 00:11:39,600 But done on the most grand of scales. 223 00:11:44,560 --> 00:11:48,080 OK, now, you're telling me this is a TENTH of the size? 224 00:11:48,080 --> 00:11:49,760 It is, yes. 225 00:11:49,760 --> 00:11:52,080 I wouldn't know where to begin with that. 226 00:11:52,080 --> 00:11:55,120 'This beast of a pudding was brought out to a huge crowd 227 00:11:55,120 --> 00:11:58,360 'of eager townsfolk, all wanting a slice of the action.' 228 00:11:58,360 --> 00:11:59,560 Describe the scene. 229 00:11:59,560 --> 00:12:04,000 If you imagine this hot August day and an expectant crowd here, 230 00:12:04,000 --> 00:12:06,960 waiting for the pudding, but washed down with local cider. 231 00:12:06,960 --> 00:12:09,760 Did it turn out to be a civilised affair? 232 00:12:09,760 --> 00:12:12,560 - I'm afraid not. - You surprise me! 233 00:12:12,560 --> 00:12:16,160 The crowd became so excited and so keen, really, 234 00:12:16,160 --> 00:12:19,680 to get their share of pudding, at the ensuing riot... 235 00:12:19,680 --> 00:12:21,560 - There was a riot?! - A riot, yes. 236 00:12:21,560 --> 00:12:23,280 I've elbowed a few people for puddings, 237 00:12:23,280 --> 00:12:26,000 but I wouldn't have gone into full riot, I don't think. 238 00:12:26,000 --> 00:12:29,200 - I think 18,000 people... - 18,000! - ..on the green... 239 00:12:29,200 --> 00:12:32,200 My local football team doesn't get that many people supporting it! 240 00:12:32,200 --> 00:12:35,440 A feast like this was a great treat, it was a great occasion, 241 00:12:35,440 --> 00:12:38,760 the highlight being this wonderful pudding with raisins and lemons 242 00:12:38,760 --> 00:12:40,640 and nutmeg and sugar 243 00:12:40,640 --> 00:12:43,160 and all sorts of ingredients they wouldn't have had. 244 00:12:43,160 --> 00:12:45,400 - So, shall we see? - The proof of the pudding. 245 00:12:47,000 --> 00:12:49,440 Do you know what, I don't know if I'd fully riot for it, 246 00:12:49,440 --> 00:12:52,160 - but I'd certainly skirmish a little. - I think I would, too. 247 00:12:57,000 --> 00:12:59,040 Oh, no! It's all bubbling! 248 00:12:59,040 --> 00:13:02,760 'If the bakers leave their puds in the oven a fraction too long 249 00:13:02,760 --> 00:13:06,800 - 'the sponge will be tough...' - Oh, no! - '..and the sauce could solidify. 250 00:13:06,800 --> 00:13:10,240 That's not good. That is really annoying. 251 00:13:10,240 --> 00:13:13,040 'Not long enough and the batter won't be baked.' 252 00:13:13,040 --> 00:13:18,080 Bakers, ten minutes left on your self-saucing, ooh! 253 00:13:18,080 --> 00:13:21,720 It has a nasty habit of disappearing, the sauce, 254 00:13:21,720 --> 00:13:24,160 so time will tell. 255 00:13:24,160 --> 00:13:27,280 I like them, they probably won't be fancy enough for the judges, 256 00:13:27,280 --> 00:13:29,480 but there we go. 257 00:13:29,480 --> 00:13:32,320 They're still a bit wobbly, but it's got a thin crust, 258 00:13:32,320 --> 00:13:33,960 which means that when I turn them out, 259 00:13:33,960 --> 00:13:36,200 fingers crossed, they won't just collapse. 260 00:13:43,720 --> 00:13:44,840 That's a bad one. 261 00:13:46,560 --> 00:13:48,200 I've got some leakers. 262 00:13:49,480 --> 00:13:51,720 Come on, you, out you come. 263 00:13:51,720 --> 00:13:52,760 Perfection. 264 00:13:54,840 --> 00:13:56,320 Oh, no! 265 00:13:56,320 --> 00:13:59,320 That looks like my face before they get to work with the foundation. 266 00:13:59,320 --> 00:14:00,840 Garnish and move on. 267 00:14:11,880 --> 00:14:14,000 OK, bakers, just two minutes! 268 00:14:22,960 --> 00:14:24,840 Ah... Stay! 269 00:14:28,560 --> 00:14:33,160 Fingers crossed there will be lemon and orange curd in the bottom. 270 00:14:33,160 --> 00:14:36,840 Bakers, the saucing must stop. 271 00:14:36,840 --> 00:14:38,520 Step away from your sauce. 272 00:14:38,520 --> 00:14:39,800 Phew! 273 00:14:39,800 --> 00:14:41,240 Urgh... 274 00:14:58,280 --> 00:15:00,160 Drop through, lovely. 275 00:15:01,600 --> 00:15:02,960 Cock-a-leekie! 276 00:15:02,960 --> 00:15:05,920 Now that's what I call a sauced pudding. 277 00:15:05,920 --> 00:15:07,800 I can't wait to try this. 278 00:15:09,240 --> 00:15:13,040 It is very, very chocolaty, I think it's really, really good. 279 00:15:13,040 --> 00:15:16,960 It's well balanced, the whole thing together, it's very complicated. 280 00:15:16,960 --> 00:15:18,880 But exceptionally baked. 281 00:15:18,880 --> 00:15:19,920 Thank you! 282 00:15:29,600 --> 00:15:31,440 It's a beautiful sponge. 283 00:15:31,440 --> 00:15:33,800 I would like a little more sauce. 284 00:15:33,800 --> 00:15:37,200 The look of it is fantastic, the flavours are DELICIOUS, 285 00:15:37,200 --> 00:15:38,840 but definitely more sauce. 286 00:15:38,840 --> 00:15:39,920 More sauce, OK. 287 00:15:44,040 --> 00:15:45,200 Oh, dear! 288 00:15:49,080 --> 00:15:51,480 In your favour, there looks a lot of sauce, 289 00:15:51,480 --> 00:15:53,600 and this has got to be a saucy pudding. 290 00:15:53,600 --> 00:15:56,360 - PAUL SNIGGERS - Em... 291 00:15:56,360 --> 00:15:58,720 It's welding my mouth shut, 292 00:15:58,720 --> 00:16:01,600 the peanuts in there need diluting down a little bit... 293 00:16:01,600 --> 00:16:03,840 - OK. - ..because it's so dry. 294 00:16:03,840 --> 00:16:06,000 Maybe just a little bit less of the peanut, 295 00:16:06,000 --> 00:16:09,240 but such a beautiful light sponge round the outside. 296 00:16:14,000 --> 00:16:16,280 - So we're expecting... - Sauce at the bottom. 297 00:16:16,280 --> 00:16:19,520 - A sort of... Yes, a subterranean river, is that it? - Yes. 298 00:16:19,520 --> 00:16:22,360 We have got sauce at the bottom, there it is. 299 00:16:25,160 --> 00:16:27,600 It's more a sort of poaching liquid you've got there. 300 00:16:27,600 --> 00:16:28,760 Poaching liquid, yeah. 301 00:16:28,760 --> 00:16:32,400 - I think the sponge is very, very claggy. - OK. 302 00:16:32,400 --> 00:16:35,520 Eating that sponge on its own is not very enjoyable, 303 00:16:35,520 --> 00:16:38,280 - especially with that almost wet liquid just sitting on it. - Sure. 304 00:16:44,440 --> 00:16:45,920 Deep breath, deep breath. 305 00:16:45,920 --> 00:16:48,600 Oh, gosh! Can I look the other way? 306 00:16:52,320 --> 00:16:54,320 - We have asked for a sauce. - Yeah. 307 00:16:54,320 --> 00:16:57,760 It's a lovely soft middle, but it's not quite a sauce. 308 00:16:57,760 --> 00:17:01,000 I think the flavour's exceptional. However... 309 00:17:01,000 --> 00:17:03,440 for me, it's over-baked. 310 00:17:03,440 --> 00:17:05,240 That outside sponge is dry. 311 00:17:10,440 --> 00:17:12,120 They're very, very chocolaty 312 00:17:12,120 --> 00:17:14,880 and I like the raspberry sauce in the middle. 313 00:17:14,880 --> 00:17:17,520 Raspberry and chocolate go really well together, 314 00:17:17,520 --> 00:17:19,520 it's a marriage made in heaven. 315 00:17:19,520 --> 00:17:22,200 The consistency of it is very good as well. 316 00:17:22,200 --> 00:17:23,800 They taste lovely. 317 00:17:28,720 --> 00:17:31,440 They look great, I like the nuts on the outside, the chocolate. 318 00:17:31,440 --> 00:17:33,560 I mean, the darkness, that richness of the colour 319 00:17:33,560 --> 00:17:35,600 from the chocolate, I think it's a great idea. 320 00:17:40,520 --> 00:17:41,640 It would have oozed. 321 00:17:41,640 --> 00:17:43,480 - Ah, we can see that. - SO would have oozed! 322 00:17:43,480 --> 00:17:45,080 It's nice and soft. 323 00:17:45,080 --> 00:17:48,160 Yeah, I agree, I think the sauce is bang on. 324 00:17:48,160 --> 00:17:50,640 The sponge itself is delicious. 325 00:17:50,640 --> 00:17:52,240 Perfectly baked, well done. 326 00:17:58,400 --> 00:18:00,400 It does look a little bit untidy, 327 00:18:00,400 --> 00:18:03,120 but we've got a proper sauce underneath that tastes beautiful. 328 00:18:03,120 --> 00:18:04,680 I think that was my aim. 329 00:18:04,680 --> 00:18:06,200 I think the sauce is great, 330 00:18:06,200 --> 00:18:08,280 I just don't think it looks very attractive. 331 00:18:12,040 --> 00:18:13,360 I think that looks fun, 332 00:18:13,360 --> 00:18:15,400 I love the presentation like this. 333 00:18:15,400 --> 00:18:18,400 Diana, the flavour of it is absolutely gorgeous, 334 00:18:18,400 --> 00:18:20,320 the combination of the flavours is perfect 335 00:18:20,320 --> 00:18:23,120 and, actually, I think that is beautiful. 336 00:18:23,120 --> 00:18:25,080 A good pudding but not a saucy pudding. 337 00:18:25,080 --> 00:18:27,120 - I think it's fine. - Oh, that's fantastic! 338 00:18:27,120 --> 00:18:30,040 I tell you what, I shall walk out of here on air! 339 00:18:30,040 --> 00:18:32,680 I'm just delighted. you never know with those puddings 340 00:18:32,680 --> 00:18:36,160 what on earth's going to be inside, to be honest. 341 00:18:36,160 --> 00:18:37,800 I think it's worked out quite well. 342 00:18:39,760 --> 00:18:41,720 That is a result, that is a result 343 00:18:41,720 --> 00:18:44,440 on a sunny, beautiful day in the Bake Off tent. 344 00:18:44,440 --> 00:18:45,600 Couldn't be better. 345 00:18:46,640 --> 00:18:49,160 I don't think they were dry. I mean, they were puddings 346 00:18:49,160 --> 00:18:51,080 so you can eat them in two minutes anyway, 347 00:18:51,080 --> 00:18:53,360 they don't get time to go dry. 348 00:18:53,360 --> 00:18:57,280 It's not like it's a cake, so I don't agree with him. 349 00:18:57,280 --> 00:18:59,840 I feel a bit gutted, really, they didn't go to plan, 350 00:18:59,840 --> 00:19:02,560 but I try and be a tough cookie. Sometimes it's a bit hard 351 00:19:02,560 --> 00:19:06,400 and the cookie has to crumble, but I've done my best. 352 00:19:06,400 --> 00:19:08,720 Sticky toffee pudding's not meant to look beautiful, 353 00:19:08,720 --> 00:19:11,440 it's a bit like some people - 354 00:19:11,440 --> 00:19:14,120 they're nice looking on the outside but rotten in the middle, 355 00:19:14,120 --> 00:19:15,960 and my puddings are the opposite of that. 356 00:19:15,960 --> 00:19:17,640 They don't look much on the outside, 357 00:19:17,640 --> 00:19:19,960 but absolutely delicious on the inside. 358 00:19:24,000 --> 00:19:27,880 'The bakers now face the feared Technical Challenge.' 359 00:19:31,960 --> 00:19:36,480 Bakers, I can see by your faces that you are raring to go! 360 00:19:37,680 --> 00:19:42,520 Now, Mary and Paul, as you know, you're not allowed to see 361 00:19:42,520 --> 00:19:47,240 - who bakes what for this challenge, so tatty-byes! - Goodbye, goodbye. 362 00:19:48,280 --> 00:19:51,240 Right, now they've gone, I'm delighted to tell you 363 00:19:51,240 --> 00:19:56,200 that for today's Technical Challenge, we would like you to make 364 00:19:56,200 --> 00:19:57,920 Mary's... 365 00:19:57,920 --> 00:20:01,720 tiramisu cake, an adaptation of the classic. 366 00:20:01,720 --> 00:20:03,160 Two and a half hours you've got 367 00:20:03,160 --> 00:20:05,440 to make this marvellous, marvellous dessert. 368 00:20:05,440 --> 00:20:07,160 - On your marks... - Get set. 369 00:20:07,160 --> 00:20:08,400 - BOTH: - Bake! 370 00:20:10,120 --> 00:20:12,920 'Mary and Paul want to test the bakers' precision 371 00:20:12,920 --> 00:20:16,240 'and, to make it even harder, the instructions are minimal.' 372 00:20:18,600 --> 00:20:21,560 I've never made this before, no. I couldn't even spell it. 373 00:20:23,680 --> 00:20:26,680 Last time I did a test like this was going back to school, 374 00:20:26,680 --> 00:20:29,560 but I've forgotten about that horrible time. 375 00:20:29,560 --> 00:20:32,480 I think I'm the only person who's made it before in the whole room, 376 00:20:32,480 --> 00:20:34,520 and I'm the youngest by far. 377 00:20:34,520 --> 00:20:36,360 This is complicated! 378 00:20:41,400 --> 00:20:42,960 Look at that, Mary! 379 00:20:42,960 --> 00:20:44,760 It is quite tricky to make. 380 00:20:44,760 --> 00:20:49,800 What I'm looking for is every layer to be soaked evenly 381 00:20:49,800 --> 00:20:55,120 in the coffee and brandy, and even layers of the creamy mixture. 382 00:20:55,120 --> 00:21:00,280 What you do notice immediately is that blend of the chocolate, 383 00:21:00,280 --> 00:21:03,480 the mascarpone and the coffee 384 00:21:03,480 --> 00:21:06,320 all coming together as one hit. 385 00:21:06,320 --> 00:21:10,520 We certainly don't want one layer dry 386 00:21:10,520 --> 00:21:13,800 because they haven't got the coffee evenly distributed. 387 00:21:15,560 --> 00:21:18,640 The first stage of making the sponge I'm quite happy with, 388 00:21:18,640 --> 00:21:21,000 so I'm going to just luxuriate 389 00:21:21,000 --> 00:21:23,560 in knowing what I'm doing for a little bit. 390 00:21:23,560 --> 00:21:26,280 I'm going to fold in the flour, which I've weighed out 391 00:21:26,280 --> 00:21:28,280 and I'm going to sieve it over 392 00:21:28,280 --> 00:21:30,880 when this is leaving a trail, I think. 393 00:21:30,880 --> 00:21:32,880 That's what I've learnt at school! 394 00:21:32,880 --> 00:21:36,840 'The flour should be sifted and folded gently into the mixture...' 395 00:21:36,840 --> 00:21:38,760 Nice, holding its form... 396 00:21:38,760 --> 00:21:42,800 '..which should create a smooth and silky batter.' 397 00:21:42,800 --> 00:21:46,320 It's all lumpy, I sieved the flour and all. 398 00:21:49,120 --> 00:21:52,400 A few spots of flour here and there, but you always get that. 399 00:21:56,160 --> 00:21:57,240 Right. 400 00:22:01,520 --> 00:22:03,120 In the oven. 401 00:22:12,600 --> 00:22:14,320 I'm just trying to line it properly 402 00:22:14,320 --> 00:22:17,320 so that, when it comes out, it comes out neatly. 403 00:22:21,000 --> 00:22:27,000 Some people have used paper, and some people have used clingfilm. 404 00:22:27,000 --> 00:22:28,520 I think it's clingfilm... 405 00:22:29,520 --> 00:22:30,640 ..but I don't know. 406 00:22:31,800 --> 00:22:33,120 Deep breaths! 407 00:22:36,320 --> 00:22:40,720 The OCD's kicking in nicely, so things have to fit perfectly. 408 00:22:40,720 --> 00:22:44,160 Having a design agency, everything you do has to be precise. 409 00:22:46,280 --> 00:22:47,800 I think it is ready, but... 410 00:22:50,520 --> 00:22:51,960 One minute off, I reckon. 411 00:22:57,080 --> 00:23:00,960 I've got to slice that horizontally, it should be all right. 412 00:23:00,960 --> 00:23:04,360 How the hell are you supposed to cut that horizontally?! 413 00:23:08,480 --> 00:23:10,840 Really hard, this knife's really aggressive, 414 00:23:10,840 --> 00:23:12,760 so, yeah, it's really difficult. 415 00:23:15,280 --> 00:23:16,600 It hasn't risen enough. 416 00:23:20,240 --> 00:23:23,320 I suspect I didn't whip up enough and get enough air into it, 417 00:23:23,320 --> 00:23:25,800 so, yeah, bit disappointed with that. 418 00:23:25,800 --> 00:23:27,640 Oh, dear, starting again. 419 00:23:29,680 --> 00:23:31,720 I think the sponge is a bit flat. 420 00:23:36,520 --> 00:23:39,760 IAIN INHALES SHARPLY 421 00:23:43,240 --> 00:23:45,200 IAIN GROWLS 422 00:23:48,680 --> 00:23:50,960 I'm going to have to do the sponge again. 423 00:23:52,480 --> 00:23:53,640 So far, so good. 424 00:23:55,000 --> 00:23:56,240 But don't make a mess. 425 00:23:57,360 --> 00:23:58,920 Don't make a mess. 426 00:23:58,920 --> 00:24:02,400 'The finely sliced sponges should be assembled 427 00:24:02,400 --> 00:24:05,360 'in, er, neat layers?' 428 00:24:05,360 --> 00:24:08,840 I am cobbling together my sponges, which isn't ideal. 429 00:24:08,840 --> 00:24:13,040 Well, I think the important thing is four layers of sponge, 430 00:24:13,040 --> 00:24:18,480 but if I try and hack that any more, I'm going to make a mess of it. 431 00:24:18,480 --> 00:24:22,160 So I'm going to keep that as a layer and then this layer 432 00:24:22,160 --> 00:24:24,800 is, em...remnants. 433 00:24:32,800 --> 00:24:36,560 'The bakers must flavour the sponges with a coffee and brandy mixture, 434 00:24:36,560 --> 00:24:39,600 'but the recipe doesn't say how much to use.' 435 00:24:42,040 --> 00:24:44,600 I wouldn't do too much, you don't want to soak it completely, 436 00:24:44,600 --> 00:24:46,360 you just want the flavour in it. 437 00:24:46,360 --> 00:24:49,040 Might be some left for a wee nip, you never know. 438 00:24:49,040 --> 00:24:52,560 I've divided this by four because there's four sponges, 439 00:24:52,560 --> 00:24:56,080 so I know how much to soak into each one so you don't overdo it. 440 00:24:58,480 --> 00:25:02,200 I'm using a brush to kind of get it more even over the whole thing, 441 00:25:02,200 --> 00:25:04,520 cos otherwise I think one bit will be really soggy 442 00:25:04,520 --> 00:25:06,600 and the rest of it won't have anything on it. 443 00:25:06,600 --> 00:25:11,280 'A stiff layer of mascarpone between each sponge 444 00:25:11,280 --> 00:25:14,240 'SHOULD stop the cake from collapsing.' 445 00:25:14,240 --> 00:25:16,160 There's a lot of mascarpone. 446 00:25:16,160 --> 00:25:19,480 - Luis! - Hi, Mel. - What have you got here? 447 00:25:19,480 --> 00:25:23,360 - LAUGHING: - That's my diagram of cake. 448 00:25:23,360 --> 00:25:26,120 Now, basically what you've done, Luis, 449 00:25:26,120 --> 00:25:29,800 is you've done a sort of beehive and it just says, 450 00:25:29,800 --> 00:25:35,360 "Sponge, cream, sponge, cream, sponge, cream, sponge, cream." 451 00:25:36,480 --> 00:25:39,760 So, basically, if you were going to do that by eye, 452 00:25:39,760 --> 00:25:42,920 you've done cream so you kind of know it's going to be sponge next... 453 00:25:42,920 --> 00:25:44,320 It was helping me calculate 454 00:25:44,320 --> 00:25:47,400 how many layers of sponge and cake there were. 455 00:25:47,400 --> 00:25:49,520 I know, it's been a long day. 456 00:25:49,520 --> 00:25:52,920 This is sponge number two, I'm going to have to make extra great effort 457 00:25:52,920 --> 00:25:55,840 to cool it down to be able to chop it, but, yeah, looks prettier. 458 00:25:55,840 --> 00:25:57,800 Come on, come on. 459 00:25:59,800 --> 00:26:02,280 'While their tiramisu cakes are chilling, 460 00:26:02,280 --> 00:26:05,440 'the bakers need to temper chocolate for decoration, 461 00:26:05,440 --> 00:26:09,360 'but one vital piece of information is missing. 462 00:26:11,080 --> 00:26:13,760 I can't remember exactly the temperature that it should be. 463 00:26:13,760 --> 00:26:17,320 I know it has to go up to the 50s and come down to the 30s, 464 00:26:17,320 --> 00:26:19,640 but I can't remember the exact temperature. 465 00:26:19,640 --> 00:26:24,160 Something like...42 degrees or something? 466 00:26:24,160 --> 00:26:27,440 'Just a few degrees out, the chocolate will lose its shine 467 00:26:27,440 --> 00:26:30,440 'and be difficult to work with.' 468 00:26:30,440 --> 00:26:33,240 I like giving a bit more height to the cake, 469 00:26:33,240 --> 00:26:38,160 but it's a hot day so hopefully they won't melt in one second. 470 00:26:38,160 --> 00:26:41,480 It looks a lot nicer, actually. Could have been a bit thicker, 471 00:26:41,480 --> 00:26:44,680 but certainly better than the other disaster. 472 00:26:47,080 --> 00:26:50,160 OK, bakers, 15 minutes, please, 15 minutes. 473 00:27:01,280 --> 00:27:06,160 It's very slack, needs a lot more time in the fridge, really. 474 00:27:09,080 --> 00:27:10,480 Urgh! 475 00:27:12,120 --> 00:27:14,360 Hopefully, I have enough time. 476 00:27:14,360 --> 00:27:16,880 I will remain hopeful until all hope is lost, I think. 477 00:27:22,000 --> 00:27:23,040 Hmm! 478 00:27:28,960 --> 00:27:33,280 My layers of mascarpone are uneven. They're going to notice that. 479 00:27:35,320 --> 00:27:36,440 Done. 480 00:27:37,640 --> 00:27:41,080 These are just melting as it's so hot in here today. 481 00:27:42,840 --> 00:27:44,080 Just be very careful. 482 00:27:48,680 --> 00:27:52,920 Bakers, I can hear the gentle pad of lady moccasins! Berry approaches! 483 00:27:52,920 --> 00:27:55,240 One minute, just one minute! 484 00:27:55,240 --> 00:27:56,640 One minute?! 485 00:27:58,640 --> 00:28:01,000 I just want to get the chocolate on. 486 00:28:07,560 --> 00:28:09,480 It looks OK, doesn't it? 487 00:28:17,080 --> 00:28:22,720 I'm surprised at how good it looks, yeah. I've surprised myself, there. 488 00:28:22,720 --> 00:28:25,520 Bakers, all tiramisu twiddling must now stop. 489 00:28:25,520 --> 00:28:27,320 Voila! There you go. 490 00:28:27,320 --> 00:28:29,600 Please move away from the bakes. 491 00:28:31,080 --> 00:28:33,200 Iain, step away! 492 00:28:35,160 --> 00:28:36,560 Nice, nice. 493 00:28:37,800 --> 00:28:38,920 It's leaking. 494 00:28:46,040 --> 00:28:52,200 So, we're looking for precision, even layers and finesse. 495 00:28:53,960 --> 00:28:56,160 So, we'll start with this, then, Mary. 496 00:28:56,160 --> 00:28:59,200 We've certainly got definite layers. 497 00:28:59,200 --> 00:29:01,360 Good bit of tempering with the chocolate. 498 00:29:01,360 --> 00:29:03,840 And I do realise that today is very warm, 499 00:29:03,840 --> 00:29:06,760 so the fact that the chocolate is falling over a bit, 500 00:29:06,760 --> 00:29:07,960 that's fine by me. 501 00:29:07,960 --> 00:29:13,280 Lovely sharp edges to it and every sponge is evenly soaked. 502 00:29:13,280 --> 00:29:15,720 There's a good distribution of flavour in there, as well. 503 00:29:15,720 --> 00:29:18,320 The piping's interesting in this, they've tried to be clever 504 00:29:18,320 --> 00:29:20,760 with the little bubble piping round the outside. 505 00:29:20,760 --> 00:29:23,840 Because the sponge layers were just a little bit varied, 506 00:29:23,840 --> 00:29:27,040 some of the coffee mixture has leaked out. 507 00:29:27,040 --> 00:29:29,120 But the overall appearance is better, 508 00:29:29,120 --> 00:29:31,800 though a little bit irregular, it's a neat-looking tiramisu. 509 00:29:34,200 --> 00:29:35,600 They've gone a bit OTT with this, 510 00:29:35,600 --> 00:29:37,800 haven't they, with the piping round the outside? 511 00:29:37,800 --> 00:29:40,400 You can see where they've collapsed in the middle, as well. 512 00:29:40,400 --> 00:29:44,000 The actual sponge itself, we haven't got a very good rise to that, 513 00:29:44,000 --> 00:29:48,280 therefore it hasn't absorbed all the coffee mixture 514 00:29:48,280 --> 00:29:51,200 and that is dripping down on the table in front of us. 515 00:29:52,400 --> 00:29:55,800 Now, this one has got a very good rise, 516 00:29:55,800 --> 00:30:00,200 however, we haven't got clear lines between each of the layers, 517 00:30:00,200 --> 00:30:01,520 it's a little bit messy. 518 00:30:01,520 --> 00:30:03,760 I never got any coffee in that one at all. 519 00:30:03,760 --> 00:30:07,440 If it had been well soaked, it would have changed colour. 520 00:30:07,440 --> 00:30:10,000 Interesting decoration on this one. 521 00:30:10,000 --> 00:30:13,160 There is a little bit of definition in the lines, too, which is good. 522 00:30:13,160 --> 00:30:16,360 Good chocolate work in two different designs. 523 00:30:16,360 --> 00:30:18,920 Nice lines, nice layers, they're all equal. 524 00:30:20,280 --> 00:30:23,040 OK, this one, it's not even with the sponge, is it, 525 00:30:23,040 --> 00:30:25,200 the cream and the mascarpone? 526 00:30:25,200 --> 00:30:28,520 It's a bit messy. Fairly thin sponge. 527 00:30:28,520 --> 00:30:30,960 - Coffee's not strong enough. - No. 528 00:30:30,960 --> 00:30:34,680 Each layer should be evenly soaked with the coffee mixture. 529 00:30:34,680 --> 00:30:36,320 That's a shame. 530 00:30:36,320 --> 00:30:42,480 Now, this one's quite neat. I like the decoration, very classy. 531 00:30:42,480 --> 00:30:45,120 The lines are quite stark, you can see all the sponge. 532 00:30:45,120 --> 00:30:47,720 I can see chopped chocolate, which gives a lovely texture. 533 00:30:47,720 --> 00:30:49,840 The mascarpone is nice and soft, nice flavour. 534 00:30:49,840 --> 00:30:52,720 Nice flavour, yeah, it's a good, balanced flavour. 535 00:30:56,160 --> 00:30:57,840 Nice bit of chocolate on the top. 536 00:30:57,840 --> 00:30:59,720 The layers are very thick, aren't they? 537 00:30:59,720 --> 00:31:01,440 Thick and thin all the way through. 538 00:31:01,440 --> 00:31:04,360 The top layer there is not soaked at all. 539 00:31:04,360 --> 00:31:05,560 Nice flavour, though. 540 00:31:05,560 --> 00:31:07,920 Now, this one seems to be just mascarpone, 541 00:31:07,920 --> 00:31:09,400 and the lines have been lost. 542 00:31:09,400 --> 00:31:13,280 We're losing the coffee, the bottom layer there hasn't got any at all. 543 00:31:14,760 --> 00:31:18,120 'The cakes will be ranked from worst to best.' 544 00:31:21,080 --> 00:31:23,920 In ninth place... 545 00:31:23,920 --> 00:31:28,720 I think, because the sponge was a bit thin, it all ran through. 546 00:31:29,880 --> 00:31:32,240 In eighth place is this one. 547 00:31:32,240 --> 00:31:35,200 Couldn't find the coffee, Norman, if I'm honest. 548 00:31:35,200 --> 00:31:37,040 Very irregular on the cuts as well. 549 00:31:37,040 --> 00:31:39,160 And in seventh place, 550 00:31:39,160 --> 00:31:44,040 little bit messy and not very evenly soaked. 551 00:31:44,040 --> 00:31:47,040 In sixth place is this one. 552 00:31:47,040 --> 00:31:50,280 Very irregular, couldn't see much coffee in there. 553 00:31:50,280 --> 00:31:53,080 'Richard is fifth, Nancy fourth 554 00:31:53,080 --> 00:31:54,440 'and Chetna third.' 555 00:31:55,520 --> 00:31:58,080 In second place is this one. 556 00:31:58,080 --> 00:31:59,640 - Well done, Luis. - Thank you. 557 00:31:59,640 --> 00:32:02,720 That's a nice-looking tiramisu, the lines are all the way through. 558 00:32:02,720 --> 00:32:05,240 - That is a great-tasting tiramisu, well done. - Thank you. 559 00:32:05,240 --> 00:32:07,800 And this is number one. 560 00:32:07,800 --> 00:32:10,200 We were all about precision, 561 00:32:10,200 --> 00:32:14,520 even layers and the flavour was perfect. 562 00:32:14,520 --> 00:32:15,960 Well done! 563 00:32:17,040 --> 00:32:18,360 - MARTHA: - 'I am elated!' 564 00:32:18,360 --> 00:32:21,200 I had no idea that was coming, 565 00:32:21,200 --> 00:32:23,920 I even thought that it wasn't as good as everyone else's, 566 00:32:23,920 --> 00:32:25,760 which is ridiculous, looking back, 567 00:32:25,760 --> 00:32:27,880 because they really, really liked it. 568 00:32:27,880 --> 00:32:30,880 'I couldn't believe it, when the judges were going through the count 569 00:32:30,880 --> 00:32:32,360 'up to number one, it kind of got' 570 00:32:32,360 --> 00:32:34,920 to five, then four, and I'm thinking, "Wow," 571 00:32:34,920 --> 00:32:36,880 so, yeah, I'm totally delighted. 572 00:32:36,880 --> 00:32:38,360 I think I'm a home-baker 573 00:32:38,360 --> 00:32:42,200 and I think it's showing up in certain places, yeah. 574 00:32:42,200 --> 00:32:45,800 So maybe...maybe that's my downfall. 575 00:32:45,800 --> 00:32:48,120 I came eighth today, which I suppose is one better 576 00:32:48,120 --> 00:32:49,720 than coming last at ninth, 577 00:32:49,720 --> 00:32:54,520 so it just makes me realise I've got to try a bit harder. 578 00:33:09,720 --> 00:33:11,720 'A brand-new day in the Bake Off tent 579 00:33:11,720 --> 00:33:16,200 'and, with the sun already blazing, the competition is heating up.' 580 00:33:19,960 --> 00:33:22,960 Morning, bakers, and welcome to your Showstopper Challenge. 581 00:33:22,960 --> 00:33:26,360 Now, Paul and Mary would like you to make something fabulously retro - 582 00:33:26,360 --> 00:33:28,040 it's a baked Alaska. 583 00:33:28,040 --> 00:33:31,920 We're talking sponge, frozen centre, meringue coat. 584 00:33:31,920 --> 00:33:33,080 Weird. 585 00:33:33,080 --> 00:33:35,240 Now, you've got four and a half hours 586 00:33:35,240 --> 00:33:38,120 to create this baked Alaska, so on your marks... 587 00:33:38,120 --> 00:33:40,000 Get set...bake! 588 00:33:40,000 --> 00:33:41,280 And freeze. 589 00:33:41,280 --> 00:33:44,520 Not... Not literally freeze. LAUGHTER 590 00:33:46,320 --> 00:33:49,360 Four and a half hours making ice cream, my god! 591 00:33:49,360 --> 00:33:53,240 I'm OK with today's task, it's a sponge base and ice cream, 592 00:33:53,240 --> 00:33:56,720 so what can possibly go wrong? 593 00:33:56,720 --> 00:33:59,120 There's many things that can go wrong in a baked Alaska. 594 00:33:59,120 --> 00:34:01,640 The sponge texture has to be thought through. 595 00:34:01,640 --> 00:34:04,120 There's joconde, there's Victoria, there's genoise, 596 00:34:04,120 --> 00:34:06,120 but it's got to be baked perfectly. 597 00:34:06,120 --> 00:34:08,000 Then you've got to think of the ice cream, 598 00:34:08,000 --> 00:34:11,960 something that they can churn within the set time that we've given them. 599 00:34:11,960 --> 00:34:13,400 Finally, the meringue. 600 00:34:13,400 --> 00:34:16,760 I want to see decoration on that meringue, I want it to stand out. 601 00:34:16,760 --> 00:34:20,680 There are a lot of elements to get right. 602 00:34:20,680 --> 00:34:24,120 One thing wrong and it'll be total disaster. 603 00:34:24,120 --> 00:34:27,280 This is the hottest day of the year so far 604 00:34:27,280 --> 00:34:29,400 and they're going to have to keep their cool. 605 00:34:30,720 --> 00:34:33,400 Love this weather, love the summer. 606 00:34:34,680 --> 00:34:37,760 The trickiest bit today is how hot it is in here. 607 00:34:39,080 --> 00:34:41,120 I think we need to get the ice creams 608 00:34:41,120 --> 00:34:42,680 freezing as quickly as possible. 609 00:34:42,680 --> 00:34:45,600 'The bakers are making ice cream from scratch 610 00:34:45,600 --> 00:34:48,880 'by adding a range of flavours to a basic custard.' 611 00:34:50,640 --> 00:34:52,280 How retro is this?! 612 00:34:52,280 --> 00:34:56,800 In my teenage years this would have been quite popular, 613 00:34:56,800 --> 00:34:59,480 which was an awful long time ago! 614 00:34:59,480 --> 00:35:03,400 Diana's bravely attempting a swan-shaped Alaska 615 00:35:03,400 --> 00:35:07,240 with raspberry ripple ice cream on a joconde sponge. 616 00:35:07,240 --> 00:35:09,680 The thing is, if you play it too safe, 617 00:35:09,680 --> 00:35:11,760 it doesn't really win many prizes, does it? 618 00:35:11,760 --> 00:35:15,600 I wanted to keep it very simple and straightforward 619 00:35:15,600 --> 00:35:17,880 for the first two or three episodes. 620 00:35:17,880 --> 00:35:20,320 Now that I've got used to this atmosphere here, 621 00:35:20,320 --> 00:35:23,440 I feel capable of upping my game a bit. 622 00:35:23,440 --> 00:35:27,720 Norman needs to woo the judges with his surprise strawberry coulis 623 00:35:27,720 --> 00:35:31,120 in the middle of his classic vanilla ice cream baked Alaska. 624 00:35:31,120 --> 00:35:34,160 I haven't had...eaten a baked Alaska for a long time, 625 00:35:34,160 --> 00:35:37,840 so I'm looking forward to having a bit of this one. 626 00:35:37,840 --> 00:35:41,160 Martha, tell us all about your Alaska. 627 00:35:41,160 --> 00:35:45,040 I'm making a key lime pie inspired baked Alaska. 628 00:35:45,040 --> 00:35:47,600 Oh! Well done and you've won, goodbye! 629 00:35:47,600 --> 00:35:49,640 Well, it'd be nice, wouldn't it? 630 00:35:49,640 --> 00:35:52,000 MEL: Martha's twist on an old favourite 631 00:35:52,000 --> 00:35:55,760 combines a biscuit base, genoise sponge, lime curd 632 00:35:55,760 --> 00:35:59,480 and a coconut ice cream, all topped with meringue. 633 00:35:59,480 --> 00:36:01,600 What sort of piping are you going to use for that? 634 00:36:01,600 --> 00:36:05,000 I think I'm going to pipe roses onto it, or little swirls. 635 00:36:05,000 --> 00:36:07,240 Yes, because it's not complicated enough as it is, 636 00:36:07,240 --> 00:36:09,240 and you definitely need another element(!) 637 00:36:09,240 --> 00:36:11,680 - You've got a lot to do, so I think we'll leave you. - I know. 638 00:36:11,680 --> 00:36:13,400 Good luck. Thank you, Martha. 639 00:36:13,400 --> 00:36:17,160 I did learn ice-cream making from my mum. 640 00:36:17,160 --> 00:36:19,560 She made loads of ice creams at home. 641 00:36:19,560 --> 00:36:23,600 Chetna's baked Alaska layers mango and raspberry ice cream 642 00:36:23,600 --> 00:36:26,880 on top of a coconut cake covered with piped meringue. 643 00:36:26,880 --> 00:36:30,080 All these flavours, it just reminds me of home. 644 00:36:30,080 --> 00:36:32,680 The sign of summer would be mangos. 645 00:36:32,680 --> 00:36:37,640 And they would be, em... there the whole of summer. 646 00:36:41,000 --> 00:36:44,200 I've got toasted black sesame seeds and honey. 647 00:36:44,200 --> 00:36:48,480 I'm just making a paste, this is to flavour the ice cream. 648 00:36:48,480 --> 00:36:50,720 It might not look very appetising, 649 00:36:50,720 --> 00:36:52,920 but it makes a nice ice-cream flavour. 650 00:36:52,920 --> 00:36:54,840 Always one for unusual flavours, 651 00:36:54,840 --> 00:36:58,440 Iain's offsetting his black sesame seed ice cream 652 00:36:58,440 --> 00:37:00,920 with a cocoa sponge and a French meringue. 653 00:37:00,920 --> 00:37:02,640 - Hello, Iain! - Hello, morning. 654 00:37:02,640 --> 00:37:05,520 - How are you? That looks revolting! - It does. - Can you tell us...? 655 00:37:05,520 --> 00:37:08,600 Always start with the positive, Iain, that's a mantra of Paul! 656 00:37:08,600 --> 00:37:11,120 - It's a mess, a disaster, it's revolting... - Mushroom soup? 657 00:37:11,120 --> 00:37:12,640 So, what have we got? 658 00:37:12,640 --> 00:37:15,480 It's black sesame seed ice cream. 659 00:37:15,480 --> 00:37:17,920 - Nice! OK. - Yeah! 660 00:37:17,920 --> 00:37:20,960 The 100%, sort of, cocoa sponge idea, 661 00:37:20,960 --> 00:37:23,240 blended with that could be fascinating. 662 00:37:23,240 --> 00:37:26,680 It doesn't look an exciting colour, but we'll see whether that flavour 663 00:37:26,680 --> 00:37:29,360 will come through with the strong chocolate, we'll see. 664 00:37:29,360 --> 00:37:31,080 - Thank you, Iain. - Thank you. 665 00:37:33,200 --> 00:37:34,840 I'm sure there's enough time, 666 00:37:34,840 --> 00:37:36,880 it's just that we've got a really hot day 667 00:37:36,880 --> 00:37:41,440 and the freezers are going to have to work really hard. 668 00:37:41,440 --> 00:37:43,840 Nancy's ambitious summer pudding Alaska 669 00:37:43,840 --> 00:37:48,080 has two ice creams, a vanilla parfait and an almond sponge, 670 00:37:48,080 --> 00:37:50,520 all topped with a berry rippled meringue. 671 00:37:50,520 --> 00:37:52,120 So, when we cut through it, 672 00:37:52,120 --> 00:37:54,560 it'll be like a football jersey and three stripes? 673 00:37:54,560 --> 00:37:56,720 I'm hoping it will be like a rainbow. 674 00:37:56,720 --> 00:37:59,000 Are you doing it in different bowls, or what? 675 00:37:59,000 --> 00:38:02,920 I actually figured that if I do three thin ice creams, 676 00:38:02,920 --> 00:38:05,960 they would probably set better than trying to do one big one. 677 00:38:05,960 --> 00:38:08,040 How high are we expecting this to be? 678 00:38:10,360 --> 00:38:12,520 So a handy dessert for one. 679 00:38:12,520 --> 00:38:13,640 LAUGHING: Yeah. 680 00:38:17,560 --> 00:38:20,280 When I get my ice cream in the ice-cream maker, 681 00:38:20,280 --> 00:38:21,800 I'll feel a lot happier. 682 00:38:25,480 --> 00:38:30,240 I'm keeping fingers crossed that the ice cream will set. 683 00:38:33,200 --> 00:38:37,000 And I am making a very kitsch Alaska 684 00:38:37,000 --> 00:38:39,600 for my fellow Brightonians. 685 00:38:39,600 --> 00:38:41,080 I'm camping it up. 686 00:38:41,080 --> 00:38:45,840 Kate's glittering meringue tops her pistachio ice cream 687 00:38:45,840 --> 00:38:48,480 and chocolate sponge. 688 00:38:48,480 --> 00:38:53,360 Time's OK today, it's more about getting this ice cream made 689 00:38:53,360 --> 00:38:56,560 so it's got a good three hours to set. 690 00:39:01,480 --> 00:39:03,680 Ah, that's better! 691 00:39:03,680 --> 00:39:05,920 The ice cream now has a lot more volume. 692 00:39:05,920 --> 00:39:09,360 I just want to get it into the freezer and so it freezes solid. 693 00:39:14,520 --> 00:39:17,360 Superb! Absolutely superb! 694 00:39:19,440 --> 00:39:21,280 I could have been born in Italy! 695 00:39:23,160 --> 00:39:26,720 Definitely ice cream, innit? Lovely. 696 00:39:26,720 --> 00:39:29,440 Richard's making a baked Alaska version 697 00:39:29,440 --> 00:39:32,720 of yesterday's Technical Challenge - tiramisu. 698 00:39:32,720 --> 00:39:35,840 His coffee ice cream is layered with lady fingers 699 00:39:35,840 --> 00:39:38,320 and plastered with a thick layer of meringue. 700 00:39:38,320 --> 00:39:41,400 I do worry a little bit that tiramisu followed by tiramisu 701 00:39:41,400 --> 00:39:45,080 might get a bit boring, but I think mine's different enough 702 00:39:45,080 --> 00:39:48,240 to the one Mary did for it to not necessarily be compared. 703 00:39:48,240 --> 00:39:50,080 Let's hope not anyway! 704 00:39:59,520 --> 00:40:01,520 - So, this is the mango? - Yes. 705 00:40:03,400 --> 00:40:06,160 That is amazing! 706 00:40:06,160 --> 00:40:08,240 If you keep providing things like that for us, 707 00:40:08,240 --> 00:40:09,680 the love gets ever stronger. 708 00:40:09,680 --> 00:40:12,160 I'm so glad you like it, I'm so, so glad! 709 00:40:12,160 --> 00:40:13,680 Now, hopefully, this will set. 710 00:40:13,680 --> 00:40:15,240 Yes, you go and set it. 711 00:40:15,240 --> 00:40:16,280 I will, thank you. 712 00:40:17,760 --> 00:40:18,800 Saw that! 713 00:40:22,480 --> 00:40:27,280 'While the bakers leave their ice creams to, hopefully, set, 714 00:40:27,280 --> 00:40:30,320 'they crack on with the next stage.' 715 00:40:31,440 --> 00:40:35,240 OK, let's get on with said sponge. 716 00:40:37,240 --> 00:40:40,440 I'm making the sponge at the moment, 717 00:40:40,440 --> 00:40:43,280 and this here is the raw chocolate and that's the flavour for it. 718 00:40:43,280 --> 00:40:46,040 The sponge is almost exactly the same as yesterday's, 719 00:40:46,040 --> 00:40:48,200 except mine's got chocolate and vanilla in it 720 00:40:48,200 --> 00:40:49,880 rather than just plain, 721 00:40:49,880 --> 00:40:54,000 so hopefully that will add another element of flavour, you never know. 722 00:40:54,000 --> 00:40:57,000 I am making an almond bottom sponge. 723 00:40:57,000 --> 00:40:58,840 Bakewell tarts are my favourite, 724 00:40:58,840 --> 00:41:01,400 I love the flavours of anything to do with Bakewell, 725 00:41:01,400 --> 00:41:05,120 so I thought it'd be a good translation into this Alaska. 726 00:41:05,120 --> 00:41:08,040 Luis's inventive Alaska 727 00:41:08,040 --> 00:41:11,120 layers raspberry, frozen yoghurt and apricot sorbet 728 00:41:11,120 --> 00:41:14,840 on a frangipane sponge, decorated with cherry-topped meringue. 729 00:41:14,840 --> 00:41:18,560 Everything's multi-tasking today, there's just so much going on. 730 00:41:18,560 --> 00:41:21,800 You've kind of got the ice creams, the sorbet going on, 731 00:41:21,800 --> 00:41:23,960 the sponge, so it's a bit frantic. 732 00:41:23,960 --> 00:41:26,040 Sponge is done, stick it in the oven. 733 00:41:39,240 --> 00:41:43,200 OK, you are halfway through this baked Alaska challenge, 734 00:41:43,200 --> 00:41:45,240 two and a quarter hours remaining. 735 00:41:47,600 --> 00:41:49,520 It's just like liquid. Is yours? 736 00:41:49,520 --> 00:41:50,560 Good heavens! 737 00:41:53,240 --> 00:41:54,880 Is it frozen, Norm? 738 00:41:54,880 --> 00:41:56,920 It's frozen, but it's melting very quickly. 739 00:41:56,920 --> 00:41:58,560 It's the waiting game 740 00:41:58,560 --> 00:42:02,000 because there's very little time left that the ice cream's set. 741 00:42:06,320 --> 00:42:08,040 It's been in half an hour! 742 00:42:08,040 --> 00:42:10,600 Oh, mine has, yeah. 743 00:42:13,320 --> 00:42:15,760 It's not frozen! 744 00:42:15,760 --> 00:42:16,840 You're joking! 745 00:42:36,920 --> 00:42:38,040 Good, good! 746 00:42:38,040 --> 00:42:40,160 It's really good. 747 00:42:40,160 --> 00:42:43,480 That beard, by the way, it's almost like an extra centimetre... 748 00:42:43,480 --> 00:42:46,160 I want you to stay in this competition for so many reasons. 749 00:42:46,160 --> 00:42:47,560 Not least because you will be 750 00:42:47,560 --> 00:42:50,280 a russet Gandalf by the time we finish this. 751 00:42:50,280 --> 00:42:52,240 - I'll see you later. - Thank you. 752 00:42:55,360 --> 00:43:00,440 'With just an hour left, the bakers start their meringue. 753 00:43:00,440 --> 00:43:03,000 'Diana's the only baker making Swiss meringue. 754 00:43:03,000 --> 00:43:05,200 'The eggs are cooked over a bain-marie, 755 00:43:05,200 --> 00:43:07,120 'which makes the meringue firmer, 756 00:43:07,120 --> 00:43:10,200 'ideal for constructing a swan.' 757 00:43:10,200 --> 00:43:14,240 Bit like me, calm on top and paddling like billy-oh underneath. 758 00:43:16,280 --> 00:43:20,400 Diana, you are pushing the boat out with the old swan, aren't you? 759 00:43:20,400 --> 00:43:21,720 Yeah, I am. 760 00:43:21,720 --> 00:43:23,280 Is it going to wilt? 761 00:43:24,520 --> 00:43:26,360 - No. - Good. 762 00:43:26,360 --> 00:43:28,640 It must not be a dying swan, Diana. 763 00:43:28,640 --> 00:43:30,560 Don't let it be a dying swan. 764 00:43:32,680 --> 00:43:35,560 I'm making Italian meringue. I prefer this one 765 00:43:35,560 --> 00:43:38,000 because you don't have to stick it in the oven to cook it. 766 00:43:38,000 --> 00:43:41,680 This one cooks by pouring this very, very hot molten sugar into it. 767 00:43:41,680 --> 00:43:44,600 A year ago I didn't know what an Italian meringue was. 768 00:43:44,600 --> 00:43:45,840 I know now. 769 00:43:47,920 --> 00:43:50,080 I can't wait to see Luis's meringue. 770 00:43:52,720 --> 00:43:55,160 Two-mixers Luis! Two-mixers Luis. 771 00:43:57,400 --> 00:43:59,800 This is multi-tasking! 772 00:43:59,800 --> 00:44:03,600 Bakers, half an hour left on this bake. Half an hour left. 773 00:44:03,600 --> 00:44:06,640 That was Melanie Giedroyc reporting for Baked Alaska News. 774 00:44:11,960 --> 00:44:14,160 - 'With the clock ticking...' - Voila! 775 00:44:14,160 --> 00:44:15,840 '..and the temperature rising...' 776 00:44:15,840 --> 00:44:17,200 It's so hot! 777 00:44:17,200 --> 00:44:20,400 '..the bakers must assemble the sponge and the ice cream.' 778 00:44:20,400 --> 00:44:23,400 The aim is to get the Alaska in the freezer as quickly as possible. 779 00:44:24,800 --> 00:44:26,760 Oh, no! 780 00:44:34,640 --> 00:44:35,800 Argh! 781 00:44:37,680 --> 00:44:41,280 I'll have to work fast here now, it's pretty warm in here 782 00:44:41,280 --> 00:44:44,000 and the ice cream's melting quickly. 783 00:44:44,000 --> 00:44:47,680 The middle one has not set at all. 784 00:44:47,680 --> 00:44:51,480 I think probably when they cut into it, that bit's going to collapse. 785 00:44:51,480 --> 00:44:53,400 Unless some miracle happens. 786 00:44:53,400 --> 00:44:56,080 I'm just going to bang it back in the freezer. 787 00:44:56,080 --> 00:44:59,240 I need to go in the freezer. Freezer, freezer... 788 00:44:59,240 --> 00:45:00,800 'It's 25 degrees...' 789 00:45:00,800 --> 00:45:02,680 Can I put this in the freezer? 790 00:45:02,680 --> 00:45:05,480 '..and the bakers need to keep their Alaskas cold 791 00:45:05,480 --> 00:45:08,280 'while they get the meringues ready for piping.' 792 00:45:15,920 --> 00:45:17,840 Who's is this? 793 00:45:17,840 --> 00:45:19,240 Iain's, I think. 794 00:45:22,680 --> 00:45:24,320 - LAUGHING: - Argh! 795 00:45:25,720 --> 00:45:28,160 I just need to get this on really quick. 796 00:45:28,160 --> 00:45:31,600 OK, bakers, 15 minutes, please, 15 minutes. 797 00:45:31,600 --> 00:45:33,280 IAIN: Where's my ice cream? 798 00:45:35,000 --> 00:45:37,800 - It's here, sorry, Iain! We... - Argh! 799 00:45:39,240 --> 00:45:41,560 Well, you've got your own freezer, haven't you? 800 00:45:41,560 --> 00:45:45,160 Someone's took it out the freezer, and this is all melted. 801 00:45:45,160 --> 00:45:47,920 Why would you take ice cream out of the freezer? 802 00:45:47,920 --> 00:45:49,200 What's wrong? 803 00:45:51,400 --> 00:45:52,480 How's it looking? 804 00:45:52,480 --> 00:45:54,360 - Look. - It's soup. 805 00:45:54,360 --> 00:45:57,520 The only reason why it's stayed there is 806 00:45:57,520 --> 00:46:00,560 because I put the tin round to hold the caramel in. 807 00:46:02,400 --> 00:46:03,800 IAIN EXHALES 808 00:46:07,080 --> 00:46:08,600 IAIN GROANS 809 00:46:08,600 --> 00:46:12,160 OK, all right, let's think about how we're going to present that. 810 00:46:12,160 --> 00:46:13,640 That's not... 811 00:46:13,640 --> 00:46:16,680 - I've got a serving suggestion. - Oi-ah! Oh! 812 00:46:18,560 --> 00:46:20,120 No, no, no, no! 813 00:46:23,200 --> 00:46:26,040 Iain, Iain, Iain... you have to... 814 00:46:26,040 --> 00:46:28,280 Look at it, I can't present it! 815 00:46:36,280 --> 00:46:38,160 He threw it in the bin! 816 00:46:38,160 --> 00:46:40,400 - Iain had to throw his in the bin. - He didn't?! 817 00:46:44,720 --> 00:46:47,520 Bakers, buckle up, you've got five minutes to go 818 00:46:47,520 --> 00:46:50,120 on this baked Alaska ride. 819 00:46:50,120 --> 00:46:51,920 Scream if you wanna go faster. 820 00:47:00,800 --> 00:47:02,560 - CHETNA: - My hands are shaking... 821 00:47:04,240 --> 00:47:05,840 ..because I'm in such a rush. 822 00:47:15,280 --> 00:47:18,120 Well, they've just broken, they're broken. 823 00:47:18,120 --> 00:47:20,880 And they didn't do that at home. 824 00:47:20,880 --> 00:47:23,080 It'll be all right, it'll be all right. 825 00:47:25,400 --> 00:47:28,520 Now it's all melting, the whole thing's melting. 826 00:47:32,120 --> 00:47:36,200 'With time running out, there's only one finishing touch.' 827 00:47:36,200 --> 00:47:38,560 You've got one minute left! 828 00:47:38,560 --> 00:47:40,520 'The blowtorch.' 829 00:47:44,760 --> 00:47:48,120 I can feel it melting with every inch more of blowtorching. 830 00:47:51,640 --> 00:47:53,760 I'm having to work so quickly on this. 831 00:48:08,480 --> 00:48:10,920 Ladies and gents of the baking fraternity, 832 00:48:10,920 --> 00:48:14,200 we have arrived at our destination, Alaska. 833 00:48:14,200 --> 00:48:17,080 I'm sorry the flight was a little bit...turbulent. 834 00:48:17,080 --> 00:48:18,520 Iain, are you OK? 835 00:48:18,520 --> 00:48:19,960 Yeah, I'm fine. 836 00:48:30,440 --> 00:48:33,640 My fear is that the knife will go into that Alaska 837 00:48:33,640 --> 00:48:36,320 and it will just be runny. 838 00:48:36,320 --> 00:48:39,680 It looks so pretty, I can't wait to get in there. 839 00:48:39,680 --> 00:48:42,000 I think the overall look is very professional, 840 00:48:42,000 --> 00:48:43,680 the piping is excellent. 841 00:48:43,680 --> 00:48:45,560 Very precise all the way around. 842 00:48:49,400 --> 00:48:51,840 I can see the parfait, as well, right in the middle. 843 00:48:51,840 --> 00:48:53,760 It's melted but it's still there. 844 00:48:54,800 --> 00:48:58,040 It's a lovely summer fruit flavour. 845 00:48:58,040 --> 00:49:01,120 The sponge, the jam, with the meringue, very professional 846 00:49:01,120 --> 00:49:03,840 and in these conditions, exceptional. 847 00:49:06,320 --> 00:49:08,840 The ice cream tastes absolutely delicious, 848 00:49:08,840 --> 00:49:11,240 and the meringue, I think, turned out very well. 849 00:49:11,240 --> 00:49:14,680 I can't think that they'll find anything wrong with what I've done. 850 00:49:14,680 --> 00:49:18,720 I like the piping down the side, I think that's pretty, it's different. 851 00:49:20,720 --> 00:49:23,720 I think I would have liked quite a few more strawberries. 852 00:49:23,720 --> 00:49:26,600 The ice cream itself is a good ice cream, 853 00:49:26,600 --> 00:49:28,640 but I could do with a little more vanilla. 854 00:49:28,640 --> 00:49:31,560 The whole thing together... Break it down - the sponge is good, 855 00:49:31,560 --> 00:49:33,960 the ice cream is good, the meringue is pretty good. 856 00:49:33,960 --> 00:49:36,120 However, you're missing the point sometimes. 857 00:49:36,120 --> 00:49:39,720 You're playing it so safe that actually you're beginning to fail. 858 00:49:45,280 --> 00:49:47,760 Well, in the end I sort of resurrected my swan, 859 00:49:47,760 --> 00:49:52,320 have a debacle of it breaking and... 860 00:49:52,320 --> 00:49:54,560 That didn't do that at home, you know! 861 00:49:54,560 --> 00:49:56,240 Isn't that a pain in the butt?! 862 00:49:56,240 --> 00:49:58,600 I actually think it looks pretty good, actually. 863 00:49:58,600 --> 00:50:00,520 - Impressive! - Thank you. 864 00:50:00,520 --> 00:50:02,640 I think it looks most exciting. 865 00:50:02,640 --> 00:50:06,600 The sponge is delicious and the ice cream is quite delicate. 866 00:50:06,600 --> 00:50:08,760 I think you should be very proud of yourself, 867 00:50:08,760 --> 00:50:11,040 - you always come to us with your head down. - Sorry. 868 00:50:11,040 --> 00:50:13,720 You need to start holding your head a little further up. 869 00:50:13,720 --> 00:50:16,960 - Like a swan would. - Yes. - Well done. 870 00:50:22,520 --> 00:50:25,760 It had frozen, it looked lovely, I could actually manage 871 00:50:25,760 --> 00:50:28,840 the piping work, but it didn't make it to the freezer. 872 00:50:28,840 --> 00:50:32,440 And you've still got a smile on your face, which is what it's all about. 873 00:50:32,440 --> 00:50:34,000 Well, you know... Yes. 874 00:50:37,640 --> 00:50:39,680 I was worried about the mango and cardamom 875 00:50:39,680 --> 00:50:41,320 but, actually, that's gorgeous. 876 00:50:41,320 --> 00:50:42,840 The sponge is great as well. 877 00:50:42,840 --> 00:50:45,600 The marriage of the flavours with the sponge 878 00:50:45,600 --> 00:50:47,800 and the ice cream is absolutely lovely. 879 00:50:47,800 --> 00:50:51,320 The fact that it looks a bit messy, I'd forget about that. 880 00:50:51,320 --> 00:50:53,320 It just is stunning when you eat it. 881 00:50:58,040 --> 00:51:01,640 Great piping, looks like little roses, looks very attractive. 882 00:51:01,640 --> 00:51:05,280 The lime curd is sharp, it's a beautiful sponge. 883 00:51:05,280 --> 00:51:09,320 Great interpretation of a classic key lime pie in a baked Alaska. 884 00:51:12,240 --> 00:51:16,320 Gosh, when you look at that, we can only say, "Well done!" 885 00:51:16,320 --> 00:51:19,360 The actual bake is good. Mmm, scrumptious! 886 00:51:19,360 --> 00:51:20,920 The meringue is very, very good, 887 00:51:20,920 --> 00:51:22,880 that marshmallowy feel which you always get 888 00:51:22,880 --> 00:51:24,840 from the Italian meringue is fantastic. 889 00:51:24,840 --> 00:51:27,720 The sponge is good and the raspberry flavour's excellent, as well. 890 00:51:30,560 --> 00:51:33,400 My presentation could be nicer, obviously 891 00:51:33,400 --> 00:51:36,760 no-one wants to get baked Alaska swimming in melted ice cream, 892 00:51:36,760 --> 00:51:39,080 but hopefully it tastes like a tiramisu. 893 00:51:39,080 --> 00:51:41,120 I like the way you've done all those swirls 894 00:51:41,120 --> 00:51:44,320 all the way around the outside, looks very festive. 895 00:51:44,320 --> 00:51:48,040 Those layers look good, the Italian meringue is nice and strong. 896 00:51:50,160 --> 00:51:52,040 That's all right for me! 897 00:51:54,240 --> 00:51:55,840 All aspects of that are excellent 898 00:51:55,840 --> 00:51:58,360 because the flavour of the coffee ice cream is delicious, 899 00:51:58,360 --> 00:52:00,880 the sponge is just softened slightly, as well, between. 900 00:52:00,880 --> 00:52:03,880 It's almost like the Technical Challenge...but better! 901 00:52:03,880 --> 00:52:05,440 Oh, thank you! 902 00:52:13,560 --> 00:52:15,760 I think, overall, the design is very good, 903 00:52:15,760 --> 00:52:17,680 I think the piping is excellent. 904 00:52:17,680 --> 00:52:19,680 I can clearly see the layers 905 00:52:19,680 --> 00:52:23,320 and I like the proportion of sponge to the ice cream. 906 00:52:23,320 --> 00:52:25,600 The yoghurt and sorbet together work really well. 907 00:52:25,600 --> 00:52:28,840 I like sharp flavours, it's almost cleansing, you know. 908 00:52:28,840 --> 00:52:31,680 The almond sponge is very good. Well designed, 909 00:52:31,680 --> 00:52:33,760 well thought through and well done! 910 00:52:37,640 --> 00:52:40,880 Iain, if you'd like to bring your bake up, please. 911 00:52:40,880 --> 00:52:43,360 'I threw it in the bin because I didn't want to present it. 912 00:52:43,360 --> 00:52:46,400 'I didn't want them to judge the way it came out, 913 00:52:46,400 --> 00:52:49,200 'so I'd rather present nothing. 914 00:52:49,200 --> 00:52:50,400 'Gutted.' 915 00:52:55,760 --> 00:52:58,440 Can you tell us about your baked Alaska, please? 916 00:52:58,440 --> 00:53:01,560 I had some issues with the ice cream. 917 00:53:01,560 --> 00:53:05,360 And I let the frustration of that get the better of me. 918 00:53:05,360 --> 00:53:08,200 - OK. Did you have a problem with your sponge? - No. 919 00:53:08,200 --> 00:53:10,240 - Did you have a problem with your meringue? - No. 920 00:53:10,240 --> 00:53:12,320 - Did you have a problem with the ice cream? - Yes. 921 00:53:12,320 --> 00:53:14,640 So, where's your sponge? In there? 922 00:53:14,640 --> 00:53:16,640 We could have tested that. 923 00:53:16,640 --> 00:53:19,480 I know, I didn't cope with the situation very well. 924 00:53:19,480 --> 00:53:22,720 I think you know that it got the better of you, 925 00:53:22,720 --> 00:53:24,560 it was just a moment of your life 926 00:53:24,560 --> 00:53:26,560 that you want to forget, is that right? 927 00:53:26,560 --> 00:53:28,200 It is, I regret it. 928 00:53:28,200 --> 00:53:32,800 Because we all make mistakes and we would have liked to see that sponge. 929 00:53:32,800 --> 00:53:35,040 - Thanks, Iain. - MEL: Take your bin away. 930 00:53:35,040 --> 00:53:36,840 IAIN: Sorry I didn't present anything. 931 00:53:41,240 --> 00:53:45,520 I don't think we've ever seen this tent so intense. 932 00:53:45,520 --> 00:53:50,440 They all had problems, but they all coped. 933 00:53:50,440 --> 00:53:52,760 Well, except for one person. 934 00:53:52,760 --> 00:53:54,680 Let's look at Star Baker. 935 00:53:54,680 --> 00:53:57,280 Oh, I think Kate. She's done very well today. 936 00:53:57,280 --> 00:54:00,560 She did drop it slightly in the Technical, down to seventh, 937 00:54:00,560 --> 00:54:02,880 but her Signature Bake with the almonds round it 938 00:54:02,880 --> 00:54:04,840 and the chocolate was very, very good. 939 00:54:04,840 --> 00:54:06,360 What about Richard? 940 00:54:06,360 --> 00:54:07,840 He's a good precision baker, 941 00:54:07,840 --> 00:54:11,600 which you'd never expect that from a builder, but he's so delicate. 942 00:54:11,600 --> 00:54:13,960 Luis didn't start off well, but he did extremely well 943 00:54:13,960 --> 00:54:16,320 - in the next two challenges, didn't he? - He did indeed. 944 00:54:16,320 --> 00:54:17,440 Now, Norman. 945 00:54:17,440 --> 00:54:19,840 I thought his baked Alaska was OK. 946 00:54:19,840 --> 00:54:23,680 But, again, very safe and pretty boring, if I'm going to be honest. 947 00:54:23,680 --> 00:54:26,480 The ice cream itself lacked flavour. 948 00:54:26,480 --> 00:54:30,920 Now, somebody we haven't yet mentioned today is Iain. 949 00:54:30,920 --> 00:54:33,880 He was sailing along quite nicely for one of the first weeks ever 950 00:54:33,880 --> 00:54:35,720 and then this happened. 951 00:54:35,720 --> 00:54:38,520 It's a very, very difficult position he's put us in. 952 00:54:38,520 --> 00:54:40,720 I know he did it at the spur of the moment, 953 00:54:40,720 --> 00:54:43,080 but I think that's sort of unacceptable. 954 00:54:43,080 --> 00:54:44,400 So, now you've got a choice. 955 00:54:44,400 --> 00:54:47,440 You've got two people who have put themselves in trouble - 956 00:54:47,440 --> 00:54:49,400 by their bakes and then by their actions. 957 00:54:49,400 --> 00:54:52,280 And you have to work out at the end of the day what's more important. 958 00:55:01,280 --> 00:55:06,000 Well, bakers, I've got the happy task of announcing Star Baker. 959 00:55:06,000 --> 00:55:11,240 Now, if you sliced this person across like a stick of rock, 960 00:55:11,240 --> 00:55:15,480 you would see the words written "consistency" and "quality". 961 00:55:15,480 --> 00:55:19,760 I'm extremely pleased to announce that the award for Star Baker 962 00:55:19,760 --> 00:55:21,040 this week goes to... 963 00:55:22,400 --> 00:55:23,880 ..Richard, for the second time! 964 00:55:23,880 --> 00:55:25,640 - Ooh, well done! - Well done, Richard. 965 00:55:29,440 --> 00:55:32,240 I get the less than pleasant job, 966 00:55:32,240 --> 00:55:33,280 and it's never nice, 967 00:55:33,280 --> 00:55:35,880 and this week it's particularly difficult 968 00:55:35,880 --> 00:55:37,440 because we have to send someone home 969 00:55:37,440 --> 00:55:40,200 who's an extremely good baker 970 00:55:40,200 --> 00:55:42,200 who had a moment of madness. 971 00:55:42,200 --> 00:55:46,840 Iain, with such a lot of sadness, I'm so sorry, I'm so sorry. 972 00:55:46,840 --> 00:55:49,160 Let me feel your beard, Iain, just for the last time. 973 00:55:49,160 --> 00:55:51,000 Feel the beard. Touch the russet. 974 00:55:51,000 --> 00:55:52,880 No, it is onwards and upwards from here. 975 00:55:52,880 --> 00:55:57,160 I love to bake, but I just have to learn to deal with my frustrations 976 00:55:57,160 --> 00:56:00,720 in the baking and I'll try and not throw as much in the bin. 977 00:56:01,960 --> 00:56:05,080 Do you know, Iain is a remarkable baker. 978 00:56:05,080 --> 00:56:09,280 What a sadness because if he doesn't present something for us to taste, 979 00:56:09,280 --> 00:56:10,440 how can we let him stay? 980 00:56:10,440 --> 00:56:13,760 It shows he had passion, he cares about his bakes, 981 00:56:13,760 --> 00:56:15,880 that's why he erupted in the way he did. 982 00:56:15,880 --> 00:56:17,440 But you can't do that. 983 00:56:17,440 --> 00:56:20,080 - Well done, Richard. - Cheers, Paul. 984 00:56:20,080 --> 00:56:22,840 Star Baker was Richard, AGAIN! 985 00:56:22,840 --> 00:56:25,480 This guy is becoming the one to beat. 986 00:56:26,760 --> 00:56:29,400 I'm going to take Star Baker and run for the hills with it. 987 00:56:29,400 --> 00:56:31,720 It's wicked to win it twice. 988 00:56:31,720 --> 00:56:34,600 Makes you stand out, I suppose, doesn't it? 989 00:56:34,600 --> 00:56:38,640 I was probably quite close to getting sent home, 990 00:56:38,640 --> 00:56:41,000 so maybe I should put a wee bit of pressure on myself 991 00:56:41,000 --> 00:56:43,200 and ask myself to produce the goods next week. 992 00:56:45,640 --> 00:56:51,360 I'll try to walk tall. I won't promise, but I'll try. 993 00:56:51,360 --> 00:56:53,480 Gutted, absolutely gutted. 994 00:56:53,480 --> 00:56:56,200 I've learnt never to throw my bakes in the bin. 995 00:56:56,200 --> 00:56:57,560 KATE LAUGHS 996 00:56:57,560 --> 00:57:01,720 'Next time, it's pies and tarts...' 997 00:57:01,720 --> 00:57:03,560 I've got it as thin as I dare. 998 00:57:03,560 --> 00:57:04,960 Ooh, not making this look easy! 999 00:57:04,960 --> 00:57:08,720 '..with a Signature to make even the steadiest hand tremble...' 1000 00:57:08,720 --> 00:57:11,160 - Whoa... - Well done, well done. 1001 00:57:11,160 --> 00:57:13,280 '..a Technical which gets them in a twist...' 1002 00:57:13,280 --> 00:57:15,360 Argh! 1003 00:57:15,360 --> 00:57:19,240 '..and a Showstopper which takes pies to new heights.' 1004 00:57:19,240 --> 00:57:22,000 Ooh, there it goes! 1005 00:57:22,000 --> 00:57:25,280 Oh, my goodness! There is a plumbing issue here.