1
00:00:00,489 --> 00:00:03,489
So, how many bakers are left?
Nine.
But we had nine last week.

2
00:00:03,849 --> 00:00:06,249
We WOULD have had nine last week,
but one was sick,

3
00:00:06,449 --> 00:00:09,128
but he's returned, so we're back up
to nine. But we send someone home

4
00:00:09,169 --> 00:00:11,048
every week, so that would take us
down to seven,

5
00:00:11,089 --> 00:00:13,208
and with a baker coming back,
that would be eight.

6
00:00:13,249 --> 00:00:15,128
Except Paul and Prue went rogue
last week

7
00:00:15,169 --> 00:00:17,528
and didn't send anybody home.
So, there'll eight next week?

8
00:00:17,569 --> 00:00:19,928
No, no, cos we're sending
two people home this week,

9
00:00:19,969 --> 00:00:22,488
and two from nine is seven.
So, are you clear?

10
00:00:22,529 --> 00:00:24,008
Yeah. Let's start the show.

11
00:00:24,049 --> 00:00:26,608
Welcome to
The Great British Bake Off.

12
00:00:26,649 --> 00:00:29,688
So, will there ever be eight?
I've got some great eight jokes.

13
00:00:29,729 --> 00:00:31,808
Like what? Why is eight scared
of seven? Don't know.

14
00:00:31,849 --> 00:00:34,688
Because seven ATE nine!
Oh, that is good. That's a loss!

15
00:00:34,729 --> 00:00:37,328
Got to get that in. Yeah.
Maybe I could speak to the producer.

16
00:00:37,369 --> 00:00:39,328
What's he like? I don't know,
I've never met him.

17
00:00:39,369 --> 00:00:41,688
Last time...
Roll, baby, roll!

18
00:00:41,729 --> 00:00:44,568
..desserts were on the menu...
Look how lovely that looks.

19
00:00:44,609 --> 00:00:46,288
What can I say? It's called talent.

20
00:00:46,329 --> 00:00:49,048
..with a Hollywood handshake
and a peach of a Showstopper.

21
00:00:49,089 --> 00:00:50,888
Yeah!
Bravo!

22
00:00:50,929 --> 00:00:52,888
Dan was crowned Star Baker.

23
00:00:54,369 --> 00:00:57,488
Karen... This is so rubbish.
..and Briony...

24
00:00:57,529 --> 00:01:00,048
It's going, it's going!
..collapsed under pressure.

25
00:01:00,089 --> 00:01:01,968
You've got to laugh about
these things.

26
00:01:02,009 --> 00:01:03,928
And cry a little bit. I'm all right!

27
00:01:03,969 --> 00:01:06,408
But with Terry ill,
they were let off the hook.

28
00:01:06,449 --> 00:01:09,248
The person going home is...

29
00:01:09,289 --> 00:01:11,248
..nobody.

30
00:01:11,289 --> 00:01:13,488
You...!

31
00:01:13,529 --> 00:01:16,808
This week... Right, here we go.
..things get spicy.

32
00:01:16,849 --> 00:01:18,008
Smells really good.

33
00:01:18,049 --> 00:01:20,608
It's a sticky Signature Challenge...
Why does he look wonky?

34
00:01:20,649 --> 00:01:20,768
..a doubly exotic Technical...

35
00:01:20,809 --> 00:01:22,928
Oh, my goodness me. They've melted!

36
00:01:25,169 --> 00:01:27,848
..and the Showstopper
leaves everyone hanging...

37
00:01:27,889 --> 00:01:29,368
It's going to be really tight.

38
00:01:29,409 --> 00:01:32,088
..as two bakers...
Come on, come on, come on, come on!

39
00:01:32,129 --> 00:01:35,168
..are set to leave...
Oh, God, I'm shaking! Ohh!

40
00:01:35,209 --> 00:01:36,528
..The Great British Bake Off.

41
00:01:36,569 --> 00:01:40,448
Uh-oh! Crack on. Unbelievable!
Crack on. How did I do that?!

42
00:02:07,769 --> 00:02:10,328
I'm just excited about Spice Week.

43
00:02:10,369 --> 00:02:11,848
Last week, I was not well at all,

44
00:02:11,889 --> 00:02:14,568
so to come back today,
it's a lovely feeling,

45
00:02:14,609 --> 00:02:18,408
and whatever happens,
at least I'll stay or go on merit,

46
00:02:18,449 --> 00:02:20,688
rather than on something
out of the ordinary.

47
00:02:20,729 --> 00:02:23,968
Two people go this week,
which is on everyone's mind.

48
00:02:24,009 --> 00:02:26,048
So, the odds are high.

49
00:02:26,089 --> 00:02:29,728
If I were a cat, I was maybe down
to maybe four lives, maybe less.

50
00:02:29,769 --> 00:02:30,768
I just don't know.

51
00:02:30,809 --> 00:02:33,688
Maybe three, and we'll see how
these three challenges go!

52
00:02:33,729 --> 00:02:38,648
Hello, bakers, and for the very
first time in Bake Off history,

53
00:02:38,689 --> 00:02:40,688
we are lost in spice!

54
00:02:40,729 --> 00:02:42,688
For your Signature Challenge today,

55
00:02:42,729 --> 00:02:45,568
Paul and Prue would love you
to make a ginger cake.

56
00:02:45,609 --> 00:02:48,368
Your ginger cake can be made using
any form of ginger that you choose -

57
00:02:48,409 --> 00:02:50,448
fresh, dried, stem, syrup.

58
00:02:50,489 --> 00:02:52,608
You can use
complementary flavours...

59
00:02:52,649 --> 00:02:55,128
But ginger must be
the dominant flavour.

60
00:02:55,169 --> 00:02:57,208
You knew that? I did know that. Yup.

61
00:02:57,249 --> 00:03:00,328
Your ginger cake needs to be a
suitable size for a family tea-time.

62
00:03:00,369 --> 00:03:01,528
I didn't know that.

63
00:03:01,569 --> 00:03:03,448
You have two hours
to make your ginger cake.

64
00:03:03,489 --> 00:03:05,808
On your marks... Get set... Bake!

65
00:03:07,049 --> 00:03:09,328
Ginger is my
favourite spice,

66
00:03:09,369 --> 00:03:11,488
and we are looking for
a ginger cake.

67
00:03:11,529 --> 00:03:16,408
It's about finding that balance
of heat, spice, flavour, warmth.

68
00:03:16,449 --> 00:03:19,648
I mean, if you want a sort of
fudgy, sticky kind of cake,

69
00:03:19,689 --> 00:03:22,368
then stem ginger would be good.

70
00:03:22,409 --> 00:03:25,528
It's a mistake to think the answer
is to use fresh ginger.

71
00:03:25,569 --> 00:03:26,968
If ginger stays in the oven

72
00:03:27,009 --> 00:03:29,288
for a very long time,
it loses its flavour.

73
00:03:29,329 --> 00:03:32,168
Ginger does complement well
with a lime or a lemon,

74
00:03:32,209 --> 00:03:33,808
but you've got to find those levels

75
00:03:33,849 --> 00:03:37,048
where ginger is still that gorgeous
flavour that comes pouring through.

76
00:03:38,369 --> 00:03:40,928
Good morning. Hello!
Hello, Briony. Hello.

77
00:03:40,969 --> 00:03:43,168
What's going on here, then?
Right, so, I am making

78
00:03:43,209 --> 00:03:46,208
a honey and apricot ginger cake.
OK.

79
00:03:46,249 --> 00:03:48,768
Is it a particular honey?
Bee honey! It's honey from bees.

80
00:03:48,809 --> 00:03:51,528
Wow, there's nothing you don't know,
is there, Paul?

81
00:03:53,049 --> 00:03:55,848
Briony's honey and ginger sponges
will be decorated

82
00:03:55,889 --> 00:03:58,448
with dark chocolate ganache
and honeycomb,

83
00:03:58,489 --> 00:04:00,368
and filled with an apricot jam.

84
00:04:00,409 --> 00:04:02,288
Where's the ginger?
There's fresh ginger

85
00:04:02,329 --> 00:04:03,848
and ground ginger in the sponge.

86
00:04:03,889 --> 00:04:07,848
I'm going to have honey buttercream
icing. Any ginger in there? Um, no.

87
00:04:07,889 --> 00:04:09,968
Have you got any ginger in
the apricots? No, I haven't.

88
00:04:10,009 --> 00:04:12,968
She's just got ginger in the cake.
Oh, have I missed a trick here?

89
00:04:13,009 --> 00:04:14,408
Good luck, Briony. Thank you.

90
00:04:14,449 --> 00:04:15,808
I think Paul was a bit worried

91
00:04:15,849 --> 00:04:17,808
that there wasn't quite
enough ginger, maybe.

92
00:04:17,849 --> 00:04:20,208
But, you know,
there's ginger in the cake.

93
00:04:20,249 --> 00:04:23,208
The foundation of a deliciously
sticky ginger cake

94
00:04:23,249 --> 00:04:26,848
is a liquid mix of fats,
sugars and syrups.

95
00:04:28,129 --> 00:04:29,808
Excuse you!

96
00:04:29,849 --> 00:04:32,888
I didn't like to say anything.
Bit nervous!

97
00:04:32,929 --> 00:04:35,808
Basically,
it's going to give this gooey...

98
00:04:35,849 --> 00:04:38,248
..gooeyness of the ginger cake.

99
00:04:38,289 --> 00:04:40,768
But unless the mix
is warmed gently...

100
00:04:40,809 --> 00:04:42,088
OK.

101
00:04:42,129 --> 00:04:44,408
..the milk and eggs will split...

102
00:04:44,449 --> 00:04:47,368
Oh, God, just melt!
..and the batter will be ruined

103
00:04:47,409 --> 00:04:49,568
before the ginger has even
been introduced.

104
00:04:49,609 --> 00:04:52,128
Butter, treacle, golden syrup,

105
00:04:52,169 --> 00:04:54,648
eggs are about to go in,
and something else.

106
00:04:55,809 --> 00:04:59,128
Milk, milk!
I knew there was something else.

107
00:04:59,169 --> 00:05:02,408
So, it's just like the sort of
sticky, heavy ginger cakes

108
00:05:02,449 --> 00:05:04,688
like my mother used to make for me
when I was a kid.

109
00:05:04,729 --> 00:05:07,408
Dan is recreating his mum's
recipe four times

110
00:05:07,449 --> 00:05:09,088
for a towering ginger cake

111
00:05:09,129 --> 00:05:11,928
filled with lemon Swiss meringue
buttercream.

112
00:05:11,969 --> 00:05:13,648
Come on!

113
00:05:13,689 --> 00:05:17,008
I'm just trying to get my cakes in
the oven as quickly as possible.

114
00:05:17,049 --> 00:05:18,648
They'll be quite deep
and they'll need

115
00:05:18,689 --> 00:05:20,968
as long to cool as possible
before I start assembling.

116
00:05:21,009 --> 00:05:24,208
These cakes will probably
end up in the freezer!

117
00:05:24,249 --> 00:05:28,328
Now the wet ingredients need to be
carefully combined with the dry...

118
00:05:28,369 --> 00:05:30,688
Quite a strong ginger taste,
I would say!

119
00:05:30,729 --> 00:05:34,328
..and whilst all of the bakers
are adding ground ginger...

120
00:05:34,369 --> 00:05:37,848
Nobody's going to say they can't
get my...ginger!

121
00:05:37,889 --> 00:05:41,408
..to guarantee the dominant ginger
kick the judges are looking for...

122
00:05:41,449 --> 00:05:44,248
I'm getting me chopper out!
..some are going further.

123
00:05:44,289 --> 00:05:47,168
I am using crystallised ginger.

124
00:05:47,209 --> 00:05:50,248
I'm putting in stem ginger.
I love the ginger flavour,

125
00:05:50,289 --> 00:05:53,088
so I always just keep adding
more and more all the time.

126
00:05:53,129 --> 00:05:54,928
What is the ginger
in the cake?

127
00:05:54,969 --> 00:05:56,968
Dry ginger, as well as
chopped stem ginger.

128
00:05:57,009 --> 00:06:00,088
When I tell my mum, she was quite
surprised at why people

129
00:06:00,129 --> 00:06:03,128
would have ginger in a cake, because
in India, we normally use ginger

130
00:06:03,169 --> 00:06:05,848
for savoury things, we cook curries
and stuff with it,

131
00:06:05,889 --> 00:06:07,448
so she was quite surprised.

132
00:06:07,489 --> 00:06:09,488
Rahul's mum has never tried

133
00:06:09,529 --> 00:06:12,848
his triple-layered ginger and
caramel cake with cinder toffee,

134
00:06:12,889 --> 00:06:15,368
inspired by a very
British tradition.

135
00:06:15,409 --> 00:06:19,008
The first time I had ginger cake is
during a Bonfire Night celebration.

136
00:06:19,049 --> 00:06:21,368
Did you like it the first time
you tried it? Yeah.

137
00:06:21,409 --> 00:06:23,968
I didn't really think these
flavours can actually work,

138
00:06:24,009 --> 00:06:26,488
because in India,
sweet things means extremely sweet.

139
00:06:26,529 --> 00:06:30,208
So, this is like a learning curve
for me, so I'm learning.

140
00:06:30,249 --> 00:06:32,688
Thank you. Thank you.
Thank you. Cheers.

141
00:06:32,729 --> 00:06:36,208
Rahul is not the only baker hoping
for fireworks in Spice Week.

142
00:06:36,249 --> 00:06:40,168
When I was a kid, Bonfire
Night was a big annual gathering,

143
00:06:40,209 --> 00:06:42,008
and all the neighbours
brought something,

144
00:06:42,049 --> 00:06:43,848
ginger cake being one of them,
or parkin.

145
00:06:43,889 --> 00:06:46,768
Karen is updating a traditional
Yorkshire parkin,

146
00:06:46,809 --> 00:06:49,168
with crystallised ginger
and cinder toffee,

147
00:06:49,209 --> 00:06:51,368
and to warm everyone up
on Bonfire Night,

148
00:06:51,409 --> 00:06:54,248
there's brandy in the sponge
and the cream cheese frosting.

149
00:06:54,289 --> 00:06:57,128
You know who's going
to like brandy, don't you? Prue?

150
00:06:57,169 --> 00:06:59,808
Prue, yeah. She loves a bit
of brandy. In the bag, then!

151
00:06:59,849 --> 00:07:02,408
She's got a hip flask.
I have to keep it topped up.

152
00:07:02,449 --> 00:07:05,488
Is that your job?
Yeah, it's a big job as well!

153
00:07:07,329 --> 00:07:10,968
Prue and Karen won't be drinking
alone.

154
00:07:11,009 --> 00:07:14,408
Even in general cakes, I love
putting rum into the cake batter.

155
00:07:14,449 --> 00:07:15,928
It just tastes so good.

156
00:07:15,969 --> 00:07:18,408
Why bother baking if you can't
make it boozy?

157
00:07:18,449 --> 00:07:22,088
Ruby's adults-only Jamaica ginger
cake will have even more rum

158
00:07:22,129 --> 00:07:24,368
in her piped cream decoration,

159
00:07:24,409 --> 00:07:27,928
but the booze should be balanced
with a triple hit of ginger.

160
00:07:27,969 --> 00:07:31,168
I've got some stem ginger
and ground ginger going in there,

161
00:07:31,209 --> 00:07:34,408
then I'm using the stem ginger syrup
to drench it as well.

162
00:07:34,449 --> 00:07:37,768
So after all that, if it still
doesn't taste of ginger, I give up!

163
00:07:37,809 --> 00:07:40,048
For her ginger cake batter...

164
00:07:40,089 --> 00:07:42,448
Ow! I got some ginger in my eye!

165
00:07:42,489 --> 00:07:45,208
..Manon's taking a fresh approach.

166
00:07:46,689 --> 00:07:47,728
It smells really good.

167
00:07:47,769 --> 00:07:52,408
I use ginger when I cook Asian food,
and I've always used the fresh one.

168
00:07:52,449 --> 00:07:54,808
You just really have the essence
of the ginger.

169
00:07:54,849 --> 00:07:57,408
Manon's sponge will be coated
in a lemon and ginger

170
00:07:57,449 --> 00:08:00,848
Italian Meringue buttercream,
and there's fresh ginger in her

171
00:08:00,889 --> 00:08:03,888
lemon curd filling as well as
her sponge better.

172
00:08:03,929 --> 00:08:06,568
Is lemon curd something they have
in France,

173
00:08:06,609 --> 00:08:08,928
or is it a very British thing?
Not really, no.

174
00:08:08,969 --> 00:08:11,088
Even ginger cake is not really
a thing that we do.

175
00:08:11,129 --> 00:08:12,448
Have you practised this?

176
00:08:12,489 --> 00:08:14,248
A little bit.

177
00:08:14,289 --> 00:08:15,408
You haven't, have you?

178
00:08:15,449 --> 00:08:18,888
This week was quite busy at work,
so I'm improvising a little bit.

179
00:08:20,009 --> 00:08:24,208
Just a bit worried that my cake
batter is a bit runnier than normal.

180
00:08:24,249 --> 00:08:27,608
The higher liquid content in
a ginger cake batter can make

181
00:08:27,649 --> 00:08:29,448
baking times unpredictable.

182
00:08:29,489 --> 00:08:32,168
I should have put 40ml of milk
in with the eggs.

183
00:08:32,209 --> 00:08:35,368
I didn't put any milk in,
I've put 40ml of brandy in.

184
00:08:37,209 --> 00:08:38,288
Right, here they go.

185
00:08:38,329 --> 00:08:40,488
Just a few minutes can be
the difference between a cake

186
00:08:40,529 --> 00:08:45,008
that's deliciously sticky...
165 for 50 minutes. Low and slow.

187
00:08:45,049 --> 00:08:48,728
..and one that's dense and claggy.
Do your thing!

188
00:08:48,769 --> 00:08:51,008
Going in for 25 minutes.

189
00:08:51,049 --> 00:08:52,488
Oops!

190
00:08:52,529 --> 00:08:55,208
But the perfect baking time...

191
00:08:55,249 --> 00:08:57,208
What's going on?

192
00:08:57,249 --> 00:08:59,528
..could be the least
of Dan's worries.

193
00:08:59,569 --> 00:09:03,808
What the hell is that?
It looks like cheese!

194
00:09:03,849 --> 00:09:06,008
Dan's batter has split.

195
00:09:06,049 --> 00:09:08,488
That's literally never
happened before, ever.

196
00:09:08,529 --> 00:09:10,968
Hello, Dan. How's it going?
Oh, mate, I am a hot mess.

197
00:09:11,009 --> 00:09:13,888
You're a hot mess? Why?
I don't know what happened.

198
00:09:13,929 --> 00:09:16,568
I ended up with, like, lumps
of cheese in my cake batter.

199
00:09:16,609 --> 00:09:19,248
Yeah, I know, I don't understand
what the hell happened!

200
00:09:19,289 --> 00:09:22,008
Well, I don't know anything about
baking, so I can't help you,

201
00:09:22,049 --> 00:09:24,888
but that doesn't sound good. I'm
assuming the milk got overheated.

202
00:09:24,929 --> 00:09:28,168
I mean, I don't know how I would
have made curds in my cake batter.

203
00:09:28,209 --> 00:09:31,088
What sort of milk is it -
breastmilk?!

204
00:09:31,129 --> 00:09:34,648
Yum, yum, yum! That's what
lemon curd should look like.

205
00:09:34,689 --> 00:09:36,888
And then I'm going to start
making the meringue...

206
00:09:36,929 --> 00:09:39,208
While most of the other bakers
move on...

207
00:09:39,249 --> 00:09:41,688
I'm just making
my caramel buttercream.

208
00:09:41,729 --> 00:09:44,568
..Dan has a crucial decision
to make.

209
00:09:45,849 --> 00:09:50,008
I'm making brandy Alexander
cream cheese frosting.

210
00:09:52,569 --> 00:09:54,648
So, I'm making my jam.

211
00:09:54,689 --> 00:09:57,768
These are dried apricots that have
been soaked in water overnight.

212
00:10:00,809 --> 00:10:04,088
I'm going to have to start again.
I don't really have any choice.

213
00:10:14,449 --> 00:10:16,088
I'm actually screwed now.

214
00:10:16,129 --> 00:10:18,768
That's half an hour gone
and I'm back to zero.

215
00:10:18,809 --> 00:10:20,448
Curse of the Star Baker!

216
00:10:21,889 --> 00:10:25,648
But he's not the only baker who had
to get a sponge in the oven.

217
00:10:25,689 --> 00:10:28,408


218
00:10:28,449 --> 00:10:31,568

any more...

219
00:10:31,609 --> 00:10:34,848
I'm making a caramelised
pear and ginger cake,

220
00:10:34,889 --> 00:10:36,528
like an upside-down cake.

221
00:10:36,569 --> 00:10:39,368
I'm just letting the caramel cool
in the tins now with the pears in,

222
00:10:39,409 --> 00:10:41,768
then the batter will go on top.

223
00:10:41,809 --> 00:10:45,248
Terry's caramelised pears will sit
on top of two ground and

224
00:10:45,289 --> 00:10:48,968
stem ginger sponges, which will be
sandwiched and decorated with

225
00:10:49,009 --> 00:10:51,048
a vanilla cream and cheese frosting.

226
00:10:51,089 --> 00:10:53,128
The batter looks
the right consistency.

227
00:10:53,169 --> 00:10:56,288
It's quite a slow bake, so I need to
get it in the oven quickly enough

228
00:10:56,329 --> 00:10:59,008
so that it can cool
to put the cream cheese on.

229
00:11:05,569 --> 00:11:07,568
Bakers, you are halfway through.

230
00:11:07,609 --> 00:11:09,408
Oh, kill me now!

231
00:11:09,449 --> 00:11:11,808
I wasn't in shot then, was I?

232
00:11:11,849 --> 00:11:14,808
Just get those in... There we go.

233
00:11:14,849 --> 00:11:17,528
Whilst Terry and Dan finally
begin baking...

234
00:11:17,569 --> 00:11:21,408
Right, no cheese this time!
Still got so much to do.

235
00:11:21,449 --> 00:11:25,208
..everyone else's dilemma
is when to stop.

236
00:11:25,249 --> 00:11:27,648
Do you smell the ginger?
Smells good!

237
00:11:27,689 --> 00:11:30,728
Every minute fresh ginger spends
in the heat of the oven...

238
00:11:30,769 --> 00:11:33,248
Okey dokey.
..it loses flavour.

239
00:11:33,289 --> 00:11:36,008
Just so nervous about
undercooking them.

240
00:11:37,329 --> 00:11:38,768
Tick-tick!

241
00:11:38,809 --> 00:11:41,808
But stem ginger will
release moisture...

242
00:11:41,849 --> 00:11:43,088
Should be all right.

243
00:11:43,129 --> 00:11:45,848
..which can drastically increase
how long it takes to bake.

244
00:11:45,889 --> 00:11:49,208
It's a bit of a nervy time, just
waiting for the cake to come out.

245
00:11:49,249 --> 00:11:51,568
OK, so they can come out
and start cooling.

246
00:11:51,609 --> 00:11:53,768
If they're not cool,
you can't get the frosting on,

247
00:11:53,809 --> 00:11:55,448
cos it just melts, then it's a mess.

248
00:11:57,569 --> 00:11:59,768
If that wasn't enough
to worry about...

249
00:11:59,809 --> 00:12:01,808
So, we've got the caramel here,

250
00:12:01,849 --> 00:12:04,288
and we've got the pears
poaching here,

251
00:12:04,329 --> 00:12:07,048
and I'm making biscuits over here.

252
00:12:07,089 --> 00:12:09,968
Kim-Joy won't just be baking cakes.

253
00:12:10,009 --> 00:12:12,568
It's my little gingerbread house.

254
00:12:12,609 --> 00:12:14,608
I really like, um, miniature things.

255
00:12:14,649 --> 00:12:17,648
The smallest gingerbread house
Bake Off has ever seen

256
00:12:17,689 --> 00:12:20,528
will sit atop
crystallised ginger sponge

257
00:12:20,569 --> 00:12:23,848
with cream cheese frosting
and salted caramel drizzle.

258
00:12:23,889 --> 00:12:27,288
Ginger is homely, and it makes me
think of being at home.

259
00:12:27,329 --> 00:12:29,208
You can picture yourself
in the house.

260
00:12:29,249 --> 00:12:33,128
And there's pears in the background,
and they're kind of like trees.

261
00:12:33,169 --> 00:12:34,928
Yeah.

262
00:12:34,969 --> 00:12:38,368
For his decoration,
Jon is also thinking of home.

263
00:12:38,409 --> 00:12:39,728
Well, they're my kids.

264
00:12:39,769 --> 00:12:42,808
That'll be Hannah and that'll be
Lucy, that's James and Emily.

265
00:12:42,849 --> 00:12:46,008
Look at Hannah! There's me.
Hello, Hannah.

266
00:12:46,049 --> 00:12:47,928
Ooh, I dropped Hannah on her side!

267
00:12:47,969 --> 00:12:49,928
That's the one thing I do know
about children -

268
00:12:49,969 --> 00:12:52,248
don't drop them on their...
Yeah, that's the tip,

269
00:12:52,289 --> 00:12:54,888
don't drop your kids! Good luck.
See you later, mate.

270
00:12:56,249 --> 00:12:57,808
I need him at times, don't I?

271
00:12:57,849 --> 00:13:00,568
Jon's gingerbread family will live
on top of a stem ginger sponge

272
00:13:00,609 --> 00:13:03,488
with Italian meringue buttercream,

273
00:13:03,529 --> 00:13:05,808
and he's planning to surround
Hannah and the gang

274
00:13:05,849 --> 00:13:07,088
with a touch of bling!

275
00:13:07,129 --> 00:13:09,888
That's my lemon, water
and agave solution,

276
00:13:09,929 --> 00:13:14,368
which will be dripped into my oil
to create my lemon tiny balls.

277
00:13:14,409 --> 00:13:17,368
The whole thing sort of forms
a jelly, it melts in your mouth.

278
00:13:17,409 --> 00:13:18,848
And I hope they go all right,

279
00:13:18,889 --> 00:13:21,048
because I can't afford
for anything to go wrong.

280
00:13:21,089 --> 00:13:23,328
Especially when there could be
two going out this week.

281
00:13:23,369 --> 00:13:26,048
So, no time to relax and have a cup
of tea or anything, you know.

282
00:13:28,609 --> 00:13:30,608
45 minutes remaining.

283
00:13:30,649 --> 00:13:32,448
Come on, cake!

284
00:13:32,489 --> 00:13:35,168
I want to get the dome tops
off them,

285
00:13:35,209 --> 00:13:37,168
then I'm going to get them
chilled in the fridge.

286
00:13:39,289 --> 00:13:43,008
Da-daah! They're ready for out.

287
00:13:43,049 --> 00:13:44,168
Ow!

288
00:13:47,249 --> 00:13:49,368
They're going straight
in the freezer.

289
00:13:50,569 --> 00:13:54,848
They're not thoroughly cooled,
but I don't want to risk the time.

290
00:13:56,929 --> 00:13:58,448
It's important to get it level.

291
00:13:58,489 --> 00:14:00,288
Kind of just got to get it on,
as well.

292
00:14:00,329 --> 00:14:03,088
Look at this tiny house!
Is that Sandi's house?

293
00:14:03,129 --> 00:14:05,008
It could be, yeah!
Could be Sandi's house.

294
00:14:06,609 --> 00:14:12,208
Why does he look wonky?
It's gone suddenly very hot in here!

295
00:14:14,089 --> 00:14:15,688
They're still really hot.

296
00:14:15,729 --> 00:14:18,848
Bakers... You have ten minutes
remaining.

297
00:14:18,889 --> 00:14:20,888
You can do this. We believe in you!

298
00:14:20,929 --> 00:14:22,128
Some of you.

299
00:14:22,169 --> 00:14:24,288
Time to get started, then, isn't it?

300
00:14:27,169 --> 00:14:29,328
I can't assemble until that's cool.

301
00:14:29,369 --> 00:14:31,568
That's just going to melt
the cream cheese.

302
00:14:31,609 --> 00:14:35,008
No, don't eat...
Noel! Did you eat any? No!

303
00:14:38,089 --> 00:14:39,688
Still too hot.
Going to have to go for it

304
00:14:39,729 --> 00:14:41,128
and put it in the fridge, I think.

305
00:14:41,169 --> 00:14:42,928
Come on!

306
00:14:42,969 --> 00:14:45,408
It's so unstable. It's terrifying!

307
00:14:54,209 --> 00:14:57,528
Bakers, you've got
one minute left. 60 seconds!

308
00:15:03,929 --> 00:15:06,008
It's sliding everywhere. Too hot.

309
00:15:13,129 --> 00:15:14,088
It's gone a bit...

310
00:15:16,529 --> 00:15:18,608
Bakers, your time is up!

311
00:15:18,649 --> 00:15:22,568
Please place your ginger cakes
at the end of your work stations.

312
00:15:23,729 --> 00:15:26,328
Oh! I give up.

313
00:15:26,369 --> 00:15:28,568
That's a proper drip cake.
That's what you need...

314
00:15:28,609 --> 00:15:32,048
You're wobbling it! You're wobbling
the floor! I want to taste. No!

315
00:15:32,089 --> 00:15:33,248
You're wobbling the floor.

316
00:15:33,289 --> 00:15:38,634
Jon, it's seriously
going to collapse. Don't!

317
00:15:38,675 --> 00:15:41,834
The bakers' Signature ginger cakes
are about to face

318
00:15:41,875 --> 00:15:43,994
Spice Week's first judging.

319
00:15:44,035 --> 00:15:46,114
Hi, Jon. Hello. Right, Jon.

320
00:15:49,955 --> 00:15:51,474
A very concise little cake.

321
00:15:51,515 --> 00:15:54,034
The little balls on the top look
quite cute. Nicely executed.

322
00:15:54,075 --> 00:15:56,834
That's his family
you're just mutilating!

323
00:16:00,635 --> 00:16:02,514
It's a LITTLE claggy.

324
00:16:02,555 --> 00:16:03,594
A little too...

325
00:16:04,835 --> 00:16:06,914
But the flavour...
When you do hit one

326
00:16:06,955 --> 00:16:09,354
of the little lemon gels,
it's beautiful because you've got

327
00:16:09,395 --> 00:16:10,754
a lovely blend between the two.

328
00:16:10,795 --> 00:16:15,234
And they were surprising, I've never
had those little lemon goldy balls.

329
00:16:15,275 --> 00:16:17,074
They're so good. Oh, cheers.

330
00:16:21,315 --> 00:16:23,274
It's quite a hard cake, that.

331
00:16:23,315 --> 00:16:26,074
I put some, um... Oh, Karen.

332
00:16:26,115 --> 00:16:29,994
No? Too much booze. Too much booze.
Too much booze.

333
00:16:30,035 --> 00:16:32,554
I've never heard Prue say
"too boozy".

334
00:16:32,595 --> 00:16:35,114
I know. I never thought
I'd hear me say that either!

335
00:16:35,155 --> 00:16:37,554
Well, thank you... Thank you.
..for your appraisal of that.

336
00:16:41,555 --> 00:16:43,714
The colours are beautiful.
They look very pretty.

337
00:16:43,755 --> 00:16:45,514
The drizzle looks great as well.

338
00:16:46,755 --> 00:16:48,114
You get the rum.

339
00:16:48,155 --> 00:16:49,874
Yeah. It's delicious. Good.

340
00:16:49,915 --> 00:16:51,954
The rum is the overwhelming flavour,

341
00:16:51,995 --> 00:16:54,714
but it ain't no ginger cake, for
sure. Oh, really?

342
00:16:57,275 --> 00:16:59,074
I think it looks amazing. Thank you.

343
00:16:59,115 --> 00:17:01,714
Your pipework is very good.
It's very pleasing to look at.

344
00:17:01,755 --> 00:17:02,674
It's lovely.

345
00:17:05,035 --> 00:17:07,994
Mmm. Lovely and gingery.
Good texture.

346
00:17:12,875 --> 00:17:15,194
You, my friend, are a little genius,
aren't you?

347
00:17:15,235 --> 00:17:18,474
Because you surprise me every week.
Every week.

348
00:17:18,515 --> 00:17:19,954
The sponge is perfect.

349
00:17:19,995 --> 00:17:21,874
The stem ginger is awesome.

350
00:17:21,915 --> 00:17:23,794
I mean, I have never liked
honeycomb.

351
00:17:23,835 --> 00:17:28,194
With ginger in it, it's lovely. You
are one hell of a baker. Well done.

352
00:17:28,235 --> 00:17:30,794
Thank you. Amazing. Thank you.

353
00:17:30,835 --> 00:17:32,314
Yes! I told ya!

354
00:17:32,355 --> 00:17:33,954
Quite annoying, really.

355
00:17:33,995 --> 00:17:36,554
Sorry? You've made him angry. Why?

356
00:17:36,595 --> 00:17:38,194
Said it was too good. Sorry.

357
00:17:43,235 --> 00:17:44,314
It looks quite impressive.

358
00:17:44,355 --> 00:17:45,714
It's a lovely-looking cake.

359
00:17:45,755 --> 00:17:46,834
Nice, shiny chocolate.

360
00:17:49,835 --> 00:17:52,954
It's very dry. Oh. It didn't taste
very gingery or very sweet.

361
00:17:52,995 --> 00:17:55,194
The apricot tends to overwhelm it.
To be honest,

362
00:17:55,235 --> 00:17:58,714
apricot and the ginger together
doesn't necessarily work.

363
00:17:58,755 --> 00:17:59,874
OK.

364
00:18:03,115 --> 00:18:04,114
It looks a mess.

365
00:18:04,155 --> 00:18:06,514
I think it is down to the
temperature of the cake.

366
00:18:08,195 --> 00:18:08,314
Interesting texture.

367
00:18:08,435 --> 00:18:09,314
It's very gluey. And the ginger's
not overwhelming either.

368
00:18:15,155 --> 00:18:17,594
It's definitely a winter one
with loads of custard, for sure.

369
00:18:17,635 --> 00:18:20,714
Which ironically is what it looks
like. Yeah, it is!

370
00:18:25,235 --> 00:18:27,234
The gingerbread house
looks incredible.

371
00:18:27,275 --> 00:18:29,314
The attention to detail
looks fantastic.

372
00:18:33,835 --> 00:18:37,274
That is the most beautiful-textured
cake. Ah!

373
00:18:37,315 --> 00:18:40,234
The flavour from the ginger
in the powder is beautifully

374
00:18:40,275 --> 00:18:42,674
balanced and it's got a nice warmth
that comes through.

375
00:18:42,715 --> 00:18:45,554
That is, um... It's good.

376
00:18:45,595 --> 00:18:46,954
..beautiful.

377
00:18:48,195 --> 00:18:49,954
Ah! Thank you! Well done, Kim!

378
00:18:51,515 --> 00:18:53,834
Got such sweaty hands!
Thank you so much.

379
00:18:53,875 --> 00:18:56,074
Well done, Kim-Joy. Wonderful.
Thank you.

380
00:19:02,635 --> 00:19:04,794
Well, obviously there's an issue
to the lean. Yep.

381
00:19:04,835 --> 00:19:06,594
The Leaning Tower of Ginger.

382
00:19:06,635 --> 00:19:08,874
But I think it comes down to timing
because the sponge is

383
00:19:08,915 --> 00:19:10,514
probably still too warm.

384
00:19:12,875 --> 00:19:14,674
It's gone more and more condensed.

385
00:19:14,715 --> 00:19:17,394
So, as you start at the top,
it's lighter, slightly less so,

386
00:19:17,435 --> 00:19:19,874
slightly more dense. And very.
And then dense.

387
00:19:19,915 --> 00:19:22,474
It's such a pity because being
too warm when you were putting it

388
00:19:22,515 --> 00:19:24,274
together has affected everything.

389
00:19:28,115 --> 00:19:30,074
Very elegant-looking cake.
Very elegant.

390
00:19:30,115 --> 00:19:33,074
And a little touch of chocolate.
Again, you blowtorched it.

391
00:19:33,115 --> 00:19:34,074
Nicely done.

392
00:19:35,835 --> 00:19:38,514
Ooh, it got a bit all together.
Such a rich colour in there.

393
00:19:41,195 --> 00:19:43,114
Certainly get the ginger
and the lemon.

394
00:19:43,155 --> 00:19:46,034
It's so beautiful,
how soft the sponge is.

395
00:19:46,075 --> 00:19:48,954
And because the lemon curd is
so strong, the Italian meringue

396
00:19:48,995 --> 00:19:50,554
makes it less so.

397
00:19:50,595 --> 00:19:53,594
Yeah, it's one of the best
ginger cakes I've had for some time.

398
00:19:53,635 --> 00:19:54,874
Yay!

399
00:19:54,915 --> 00:19:57,954
Thank you.
Can I have one, Prue, too?

400
00:19:57,995 --> 00:19:59,794
That actually reminds me
of my nan's cake,

401
00:19:59,835 --> 00:20:01,514
which is full of ginger,
but it's the bake.

402
00:20:01,555 --> 00:20:05,154
It's so good. Thank you so much.
Thank you. Great job, Manon.

403
00:20:07,355 --> 00:20:08,754
So happy. Got a handshake.

404
00:20:09,795 --> 00:20:11,794
And a Prue pat as well.

405
00:20:11,835 --> 00:20:12,914
Kim-Joy...

406
00:20:14,435 --> 00:20:17,034
I got a handshake!

407
00:20:17,075 --> 00:20:19,074
In my head I was like,
"This is really cool.

408
00:20:19,115 --> 00:20:21,594
"I hope they think it's cool."
And they thought it was cool.

409
00:20:21,635 --> 00:20:24,554
Are you happy? Yeah, yeah.
I'm trying. You're trying.

410
00:20:24,595 --> 00:20:29,034
I'll probably give the recipe to
my mum, so that she can make it.

411
00:20:29,075 --> 00:20:31,674
I'm not sure whether they will like
it or not.

412
00:20:31,715 --> 00:20:35,114
You don't want it to look like you
don't know what you're doing.

413
00:20:35,155 --> 00:20:39,874
I just need to be safe. There's no
reason why I can't still be safe.

414
00:20:43,155 --> 00:20:47,034
Spice Week's Technical Challenge
is twice as mysterious as any of

415
00:20:47,075 --> 00:20:48,514
the bakers have faced before.

416
00:20:49,595 --> 00:20:50,594
We've got this.

417
00:20:50,635 --> 00:20:54,514
Now, your Technical Challenge
today has been set for you by Paul.

418
00:20:54,555 --> 00:20:56,554
Paul, any words of advice or wisdom?

419
00:20:56,595 --> 00:20:59,434
This challenge is all about
delicate baking.

420
00:20:59,475 --> 00:21:00,794
That can't be it?

421
00:21:02,395 --> 00:21:04,234
That's it. As ever,
it's judged blind

422
00:21:04,275 --> 00:21:07,514
so I'm going to ask you two lovelies
to leave the tent.

423
00:21:07,555 --> 00:21:09,594
They're going to go
and play Fortnite.

424
00:21:09,635 --> 00:21:11,834
What? It's an online survival game.

425
00:21:11,875 --> 00:21:14,474
It's not going well.
Prue keeps killing Paul. Oh, OK.

426
00:21:14,515 --> 00:21:16,354
Anyway, for your
Technical Challenge,

427
00:21:16,395 --> 00:21:20,594
Paul would like you to make
two batches of six ma'amoul.

428
00:21:20,635 --> 00:21:22,834
Come again? Ma'amoul - you know,

429
00:21:22,875 --> 00:21:25,794
the delicious ancient pastries
from the Middle East.

430
00:21:25,835 --> 00:21:30,074
One batch must be filled with
walnuts and shaped with a mould.

431
00:21:30,115 --> 00:21:33,954
The other batch must be filled
with a date paste and must be

432
00:21:33,995 --> 00:21:38,234
decorated by pinching the dough
with ma'amoul tongs.

433
00:21:38,275 --> 00:21:40,754
There you go.
Never before have I known less

434
00:21:40,795 --> 00:21:42,874
about what I'm saying right now.

435
00:21:44,875 --> 00:21:48,474
You've got an hour and a half.
On your marks... Get set... Bake.

436
00:21:48,515 --> 00:21:51,314
Ma-mool? Ma'amoul. Ma'amoul.

437
00:21:51,355 --> 00:21:54,034
Ma'amoul? I don't know
what a ma'amoul is.

438
00:21:54,075 --> 00:21:56,834
No idea what they look like.
No idea what they taste like.

439
00:21:56,875 --> 00:22:00,114
So whatever I make,
I'll be happy with. I hope!

440
00:22:01,355 --> 00:22:05,674
Paul, I'm really ashamed to say that
I have never heard of ma'amoul.

441
00:22:05,715 --> 00:22:06,874
What are they?

442
00:22:06,915 --> 00:22:08,954
Traditionally,
it's Middle Eastern pastry,

443
00:22:08,995 --> 00:22:11,954
eaten at the end of Ramadan,
and it's really celebratory.

444
00:22:11,995 --> 00:22:14,514
So you have two different types
here. You have the date

445
00:22:14,555 --> 00:22:16,714
and you have the walnut.
They're so beautiful.

446
00:22:16,755 --> 00:22:20,394
So we've got some pretty punchy
flavours going on inside these.

447
00:22:20,435 --> 00:22:22,594
We have mastic,
basically a resin,

448
00:22:22,635 --> 00:22:25,194
and it smells a little bit
like aniseed.

449
00:22:25,235 --> 00:22:26,394
Now, this is mahlab.

450
00:22:26,435 --> 00:22:30,234
This is the seed that sits inside
the cherry kernel, but as soon as

451
00:22:30,275 --> 00:22:33,594
you grind them down, this becomes
a very potent flavour.

452
00:22:33,635 --> 00:22:36,594
It's quite like almonds
and cherries at once. Yes.

453
00:22:36,635 --> 00:22:40,874
These two spices are in the pastry
itself. It sounds wonderful.

454
00:22:40,915 --> 00:22:44,114
The tricky part is, actually,
you want definition on the pastry.

455
00:22:44,155 --> 00:22:46,674
Now, overhandle it,
it becomes too rubbery,

456
00:22:46,715 --> 00:22:48,474
becomes too oily and you're
going to lose it.

457
00:22:48,515 --> 00:22:50,474
If we start with the walnut.

458
00:22:50,515 --> 00:22:51,794
It's really lovely.

459
00:22:51,835 --> 00:22:55,594
It's very, very delicate. That's the
orange blossom and the cardamom.

460
00:22:55,635 --> 00:22:58,434
But in the date one,
it's a little bit more pungent.

461
00:22:58,475 --> 00:23:01,354
You have cinnamon in there,
you have rose water in there.

462
00:23:01,395 --> 00:23:03,594
So there's so many big, big
flavours they've got

463
00:23:03,635 --> 00:23:06,514
to be careful of. Are we telling
the bakers how much to put in?

464
00:23:06,555 --> 00:23:10,634
We are for the dough, but not for
the filling. You are unkind, Paul!

465
00:23:12,395 --> 00:23:15,074
So we've got, for the dough,
"Put the mastic in a mortar with one

466
00:23:15,115 --> 00:23:17,554
"teaspoon of the sugar
and grind to a powder."

467
00:23:17,595 --> 00:23:19,234
I've never cooked
with mastic before.

468
00:23:19,275 --> 00:23:22,594
I don't really know what it tastes
like. Well, I've come across mastic.

469
00:23:22,635 --> 00:23:26,154
It's an ingredient in tsoureki,
the Greek bread.

470
00:23:26,195 --> 00:23:29,954
"Combine with the remaining
dry ingredients."

471
00:23:29,995 --> 00:23:33,874
"Add the ghee and rub together to
form a breadcrumb consistency."

472
00:23:33,915 --> 00:23:37,114
Tablespoon of orange blossom.
Tablespoon of rose water.

473
00:23:37,155 --> 00:23:39,674
Exactimondo. In there.

474
00:23:39,715 --> 00:23:43,434
And then knead until smooth.
Oh, very, very crumbly.

475
00:23:43,475 --> 00:23:45,754
What does it look like?
What, the thing? Yeah, what is it?

476
00:23:45,795 --> 00:23:47,314
What does it look like?
I have no idea.

477
00:23:47,355 --> 00:23:49,914
I'll tell you, at no point did Noel
and I know what we were saying.

478
00:23:49,955 --> 00:23:51,594
At no point.
So you don't know either? No.

479
00:23:51,635 --> 00:23:54,074
I've absolutely... I'm looking
forward to seeing them. OK.

480
00:23:54,115 --> 00:23:57,194
Jolly good. So the recipe says,
"Knead until smooth." I've kneaded.

481
00:23:57,235 --> 00:24:00,434
It's pretty smooth. So I'm now going
to make the date filling.

482
00:24:00,475 --> 00:24:02,714
Rose water. Ground cinnamon.
Mahlab.

483
00:24:02,755 --> 00:24:04,714
There's no, like, quantities.

484
00:24:04,755 --> 00:24:06,034
It's a guessing game.

485
00:24:06,075 --> 00:24:07,114
Quite fun.

486
00:24:07,155 --> 00:24:08,594
That's the mahlab.

487
00:24:08,635 --> 00:24:10,954
Wow. How much do I add in?

488
00:24:10,995 --> 00:24:12,514
I'll start little and then add.

489
00:24:12,555 --> 00:24:15,714
You don't want to overload it.

490
00:24:15,755 --> 00:24:18,114
I'm putting one quarter
of a teaspoon.

491
00:24:18,155 --> 00:24:20,154
It doesn't say how much rose water.

492
00:24:20,195 --> 00:24:21,474
It's very fragrant.

493
00:24:24,355 --> 00:24:26,594
It doesn't smell unpleasant.
Quite nice.

494
00:24:26,635 --> 00:24:29,194
Middle Eastern food,
it's to do with the softness.

495
00:24:29,235 --> 00:24:30,954
It's not fire cracking.

496
00:24:30,995 --> 00:24:32,634
It's got a lot of rose in it.

497
00:24:32,675 --> 00:24:34,594
I'm going to put some more
spices in there.

498
00:24:34,635 --> 00:24:37,954
But the date and mahlab filling
is only half the story.

499
00:24:37,995 --> 00:24:40,554
Walnuts, hello.
Where are you? There.

500
00:24:40,595 --> 00:24:43,954
Walnuts, golden raisins,
orange blossom honey

501
00:24:43,995 --> 00:24:46,194
and some ground cardamom.

502
00:24:46,235 --> 00:24:49,274
It's a funny flavour, cardamom,
it can overpower things.

503
00:24:49,315 --> 00:24:53,154
It'll be fine. I'm tasting it
as I'm making the filling.

504
00:24:53,195 --> 00:24:55,594
Wow. How perfect,
you're back to make ma'amoul.

505
00:24:55,635 --> 00:24:57,314
Just the thing you'd hoped for!
Just...

506
00:24:57,355 --> 00:24:58,714
Yeah, just what I was dreaming of.

507
00:24:58,755 --> 00:25:01,114
"I know what I want -
ancient pastry from the Middle East,

508
00:25:01,155 --> 00:25:02,754
"that's the one for me."

509
00:25:02,795 --> 00:25:04,874
That's much better.

510
00:25:04,915 --> 00:25:08,034
Bakers, you have one hour left
to finish your ma'amoul.

511
00:25:08,075 --> 00:25:10,354
"Flatten each ball of dough
in the palm of your hand

512
00:25:10,395 --> 00:25:12,914
"to form a little cup." Right.

513
00:25:12,955 --> 00:25:14,714
So crumbly, though, this pastry.

514
00:25:14,755 --> 00:25:16,834
So it kind of just falls
apart in your hands.

515
00:25:16,875 --> 00:25:19,674
"Fill six of the pastry cups
with a ball of the date filling

516
00:25:19,715 --> 00:25:21,794
"and the remaining six pastry cups
with a ball

517
00:25:21,835 --> 00:25:23,674
"of the walnut filling, and seal."

518
00:25:23,715 --> 00:25:25,114
Interesting.

519
00:25:25,155 --> 00:25:27,474
And by interesting I mean awful.

520
00:25:27,515 --> 00:25:29,034
Is that sealed?

521
00:25:29,075 --> 00:25:31,114
Hello. How are you doing?
Look at your stance.

522
00:25:31,155 --> 00:25:32,594
I'm loving this, it's like...

523
00:25:32,635 --> 00:25:34,994
What are you trying to do,
put a walnut in your casing?

524
00:25:35,035 --> 00:25:36,554
I have no idea!

525
00:25:38,275 --> 00:25:42,434
Ah, that's why you don't handle it
long, the ghee becomes wet again.

526
00:25:43,835 --> 00:25:46,154
"To shape,
press the walnut-filled balls

527
00:25:46,195 --> 00:25:48,314
"into the flower-shaped mould."

528
00:25:49,755 --> 00:25:52,234
These are definitely walnuts.

529
00:25:52,275 --> 00:25:54,234
So these need to go in
the flower-shaped mould.

530
00:25:54,275 --> 00:25:56,834
It seems like a terrible idea but,
all right.

531
00:25:56,875 --> 00:25:58,914
So I guess the date filling.

532
00:25:58,955 --> 00:26:00,274
That's the date filling.

533
00:26:01,995 --> 00:26:03,594
Please work.

534
00:26:03,635 --> 00:26:05,034
Oh!

535
00:26:07,235 --> 00:26:10,314
I'm trying to get it out
the mould but I can't get it out.

536
00:26:10,355 --> 00:26:11,594
There you go.

537
00:26:11,635 --> 00:26:14,874
Oh, love, yours look really tidy.
They do look nice.

538
00:26:14,915 --> 00:26:17,474
I'm happy with these.

539
00:26:17,515 --> 00:26:20,234
Oh, that doesn't work.

540
00:26:20,275 --> 00:26:25,594
Guess what? I've done the wrong
thing in the wrong mould.

541
00:26:25,635 --> 00:26:29,034
I can't do anything about that now.
You can't... Don't worry, just...

542
00:26:29,075 --> 00:26:30,514
Uh-oh. ..crack on.

543
00:26:30,555 --> 00:26:32,114
Unbelievable! Crack on.

544
00:26:32,155 --> 00:26:34,074
How did I do that?!

545
00:26:34,115 --> 00:26:37,314
"For the date filling, shape the
remaining six pastry into balls.

546
00:26:37,355 --> 00:26:39,434
"Use the ma'amoul tongs."
What are they?

547
00:26:39,475 --> 00:26:41,754
Hello. Oh, hello.
You have your ma'amoul tongs.

548
00:26:41,795 --> 00:26:43,834
Tiny robot arms clapping.

549
00:26:46,115 --> 00:26:48,594
Hey, Briony's made a cake.

550
00:26:48,635 --> 00:26:51,874
"Pinch the pastry to make
six identical designs."

551
00:26:51,915 --> 00:26:53,594
I really don't know what I'm looking
for here.

552
00:26:53,635 --> 00:26:55,114
It says, "Do a ball."

553
00:26:55,155 --> 00:26:56,674
I think I'm just going to go
with this.

554
00:26:56,715 --> 00:26:57,994
Something like that.

555
00:26:58,035 --> 00:27:01,234
It's just a really short pastry.
Very delicate.

556
00:27:01,275 --> 00:27:04,434
Hopefully the impression
will stay in when it's baked.

557
00:27:06,395 --> 00:27:07,754
Bakers, you've got
half an hour left!

558
00:27:07,795 --> 00:27:09,874
That was very good. I know. Quick!

559
00:27:09,915 --> 00:27:11,834
Going in.

560
00:27:11,875 --> 00:27:13,834
OK, I'm just going
to put it in.

561
00:27:13,875 --> 00:27:15,794
And now you just hope for the best.

562
00:27:15,835 --> 00:27:18,194
It's more like biscuit
than pastry, really.

563
00:27:18,235 --> 00:27:20,274
So I don't think
it'll take too long.

564
00:27:20,315 --> 00:27:24,074
I'll check on them in 10 minutes.

565
00:27:24,115 --> 00:27:26,234
Erm, 20 minutes?

566
00:27:26,275 --> 00:27:27,834
If you need me, I'll be down here.

567
00:27:31,635 --> 00:27:34,954
The problem is
I don't know what I'm looking for.

568
00:27:34,995 --> 00:27:37,474
I'm going to open my oven.

569
00:27:37,515 --> 00:27:38,834
They look beautiful.

570
00:27:40,115 --> 00:27:42,394
These ones are opening.

571
00:27:42,435 --> 00:27:43,834
Who blooming knows?

572
00:27:43,875 --> 00:27:45,434
I might put it a tiny bit more.

573
00:27:45,475 --> 00:27:47,234
You don't want them to be dark.

574
00:27:47,275 --> 00:27:49,554
It looks like the pastry's
actually melting.

575
00:27:53,635 --> 00:27:55,554
You know what?
I might take mine out.

576
00:27:55,595 --> 00:27:57,594
I've increased the temperature.

577
00:27:57,635 --> 00:28:00,434
They really don't look any different
from, like, when you put them in!

578
00:28:00,475 --> 00:28:02,434
They've got to cool, though,
haven't they?

579
00:28:02,475 --> 00:28:04,514
I think they're going to have
to come out, you know.

580
00:28:04,555 --> 00:28:06,034
They're coming out, no matter what.

581
00:28:06,075 --> 00:28:08,354
Oh, my goodness me, they've melted!

582
00:28:08,395 --> 00:28:11,594
It's a disaster, this.
These look terrible.

583
00:28:11,635 --> 00:28:13,594
I just wish the design
was a bit better.

584
00:28:13,635 --> 00:28:15,354
I'm going to be taking it out
in one minute.

585
00:28:15,395 --> 00:28:17,554
That's it, whatever happens,
happens.

586
00:28:17,595 --> 00:28:19,594
How long have we got left?

587
00:28:19,635 --> 00:28:23,314
Bakers, you have one
minute remaining.

588
00:28:23,355 --> 00:28:25,034
These are going to have to come out.

589
00:28:27,715 --> 00:28:29,194
What a mess.

590
00:28:34,435 --> 00:28:36,074
Oh, dear!

591
00:28:38,115 --> 00:28:40,674
Bakers, your time is up.

592
00:28:42,075 --> 00:28:43,274
Rubbish.

593
00:28:43,315 --> 00:28:46,314
That's so disappointing.
My fault entirely.

594
00:28:46,355 --> 00:28:48,954
Please bring your ma'amouls and
place them behind your photo

595
00:28:48,995 --> 00:28:50,394
on the table!

596
00:28:50,435 --> 00:28:52,434
I made ma'amoul!
Does anyone want any?!

597
00:28:56,875 --> 00:29:00,754
Paul and Prue are looking
for 12 beautifully baked pastries

598
00:29:00,795 --> 00:29:03,234
with the perfect balance of spices -

599
00:29:03,275 --> 00:29:05,794
six filled with date,
six with walnut.

600
00:29:05,835 --> 00:29:08,914
But as they judge,
they have no idea which bakers

601
00:29:08,955 --> 00:29:10,834
have made which ma'amouls.

602
00:29:13,515 --> 00:29:15,434
Right, we'll start down here.

603
00:29:15,475 --> 00:29:17,514
The walnut - they have split,

604
00:29:17,555 --> 00:29:20,354
you see some of the filling
coming through.

605
00:29:20,395 --> 00:29:22,434
Although, the bake looks OK.

606
00:29:23,915 --> 00:29:26,474
It's quite potent. Too potent? Yeah.

607
00:29:26,515 --> 00:29:28,514
Right, let's have a look at
the date.

608
00:29:28,555 --> 00:29:31,874
Slightly deflated balls!

609
00:29:33,435 --> 00:29:36,274
Some taste of dates. That's spicy.
It's too strong.

610
00:29:36,315 --> 00:29:38,954
I think they've gone slightly
overboard there with the flavours.

611
00:29:38,995 --> 00:29:42,354
Moving on to number two. Not much
decoration on the date one again.

612
00:29:42,395 --> 00:29:45,754
It's more like a flat biscuit
than a ball. OK.

613
00:29:47,475 --> 00:29:49,034
I like the pastry.

614
00:29:49,075 --> 00:29:51,554
The bitterness, is that the...?
Mastica. Mastica.

615
00:29:51,595 --> 00:29:53,314
Yeah. A bit too much.

616
00:29:53,355 --> 00:29:56,194
This has had serious,
serious problems with the pastry.

617
00:29:56,235 --> 00:29:57,594
It's just falling to pieces.

618
00:29:57,635 --> 00:29:59,954
I think it's got too hot
and the oil came out.

619
00:29:59,995 --> 00:30:03,154
But there's no definition in this
at all.

620
00:30:03,195 --> 00:30:04,834
That's poor pastry.

621
00:30:04,875 --> 00:30:06,074
Nice flavour, though.

622
00:30:06,115 --> 00:30:07,954
OK, now moving on.

623
00:30:07,995 --> 00:30:09,554
There's no pattern on this.

624
00:30:09,595 --> 00:30:11,954
Not much filling either,
is there?

625
00:30:11,995 --> 00:30:13,714
Mmm.

626
00:30:13,755 --> 00:30:15,514
Nice. It's good, that. Delicious.

627
00:30:15,555 --> 00:30:17,514
There is definition on this one.
There is.

628
00:30:17,555 --> 00:30:20,074
You can see it on the walnut
and you can see all the ridges.

629
00:30:20,115 --> 00:30:21,434
It's quite well baked.

630
00:30:23,755 --> 00:30:26,154
You get that floral hint
coming from the rose water.

631
00:30:26,195 --> 00:30:28,074
I think that's pretty good.

632
00:30:28,115 --> 00:30:30,554
So obviously you can see the filling
coming through in this.

633
00:30:30,595 --> 00:30:33,754
This is meant to be the walnut
one. They've got the wrong shape.

634
00:30:35,715 --> 00:30:38,954
It is a little over-baked.
It's quite dry, isn't it? Yeah.

635
00:30:38,995 --> 00:30:42,474
Wrong shape, very dry,
filling coming through.

636
00:30:42,515 --> 00:30:45,354
Right, a good bit
of definition here. Neat.

637
00:30:45,395 --> 00:30:50,874
Icing sugar on all of them.

638
00:30:51,995 --> 00:30:54,954
The pastry and the flavours are
good. Quite delicate, the spices.

639
00:30:54,995 --> 00:30:56,794
Yeah. They're not so potent.

640
00:30:56,835 --> 00:30:58,514
And even again, fairly uniform.

641
00:30:58,555 --> 00:31:01,594
It's just a shame none of them have
got the real shape on the top.

642
00:31:01,635 --> 00:31:04,394
Let's start with the walnut.
Buttery pastry.

643
00:31:04,435 --> 00:31:05,794
I love that filling.

644
00:31:05,835 --> 00:31:07,714
It's almost toffee-like.

645
00:31:07,755 --> 00:31:09,274
Right, moving on to the last one.

646
00:31:09,315 --> 00:31:11,634
There is a nice definition actually
in the walnut one

647
00:31:11,675 --> 00:31:13,874
where you see the little flower
coming through on the top.

648
00:31:15,275 --> 00:31:18,954
The flavour's good,
the pastry's good.

649
00:31:18,995 --> 00:31:20,514
A very good filling.

650
00:31:21,955 --> 00:31:26,514
Paul and Prue must now rank
the ma'amouls from worst to best.

651
00:31:26,555 --> 00:31:29,474
OK, in ninth place is this one.

652
00:31:29,515 --> 00:31:31,474
Whose is this? It's mine.

653
00:31:31,515 --> 00:31:34,514
Karen, the wrong way around. Yeah.

654
00:31:34,555 --> 00:31:37,234
In eighth place we have this one.

655
00:31:37,275 --> 00:31:39,474
Oh, Terry, a bit of a mess,
weren't they?

656
00:31:39,515 --> 00:31:43,034
I must have put too much ghee in
because the pastry melted off them.

657
00:31:43,075 --> 00:31:46,114
John is seventh, Briony sixth,

658
00:31:46,155 --> 00:31:50,234
Manon fifth,
and in fourth place Kim-Joy.

659
00:31:50,275 --> 00:31:52,194
In third spot is this one.

660
00:31:52,235 --> 00:31:53,794
Rahul. Not bad at all.

661
00:31:53,835 --> 00:31:55,954
You did have some definition
on the walnut ones.

662
00:31:55,995 --> 00:31:57,674
It just comes down to neatness.

663
00:31:57,715 --> 00:32:00,954
And then we have in second place...

664
00:32:00,995 --> 00:32:03,474
..this one. Dan.

665
00:32:03,515 --> 00:32:05,874
Quite good definition
but not on all of them,

666
00:32:05,915 --> 00:32:07,714
but the flavour was fantastic.

667
00:32:07,755 --> 00:32:09,834
So in first place...

668
00:32:14,315 --> 00:32:16,874
The pastry and the flavours together
were very good. Well done.

669
00:32:16,915 --> 00:32:19,234
Thank you. Well done, Ruby.

670
00:32:19,275 --> 00:32:21,114
Me! You're so good at this.

671
00:32:21,155 --> 00:32:22,754
I mean, what?!

672
00:32:22,795 --> 00:32:25,394
I mean... I just... What?!

673
00:32:25,435 --> 00:32:29,194
Happy days because the Signature
was, like, a shocker.

674
00:32:29,235 --> 00:32:32,154
So, yeah, relieved because
I feel that sort of pulled me

675
00:32:32,195 --> 00:32:34,194
back to the middle.

676
00:32:34,235 --> 00:32:35,754
Not happy about that one.

677
00:32:35,795 --> 00:32:37,914
I just thought,
"It's Spice Week, let's go for it."

678
00:32:37,955 --> 00:32:39,554
And I killed it.

679
00:32:39,595 --> 00:32:41,794
I didn't come last,
I think it should have come last.

680
00:32:41,835 --> 00:32:44,674
Yeah, that was just a disaster!
They looked so...

681
00:32:44,715 --> 00:32:47,274
Well, everything felt right
until they went in the oven.

682
00:32:47,315 --> 00:32:49,194
To pull anything back from this,

683
00:32:49,235 --> 00:32:52,274
I've got to have a corking
great Showstopper tomorrow.

684
00:32:59,289 --> 00:33:01,369
One Spice Week challenge remains

685
00:33:01,449 --> 00:33:05,168
and the bakers face a day
in the tent like no other.

686
00:33:05,209 --> 00:33:07,488
So, our lovely Prudence
under the weather this morning -

687
00:33:07,529 --> 00:33:09,408
I'm gonna blame those spices
yesterday.

688
00:33:09,449 --> 00:33:10,688
You seem fine, though.

689
00:33:10,729 --> 00:33:12,608
I've got the constitution
of a rhino.

690
00:33:12,649 --> 00:33:14,928
Yeah, she's a bit under the weather
today,

691
00:33:14,969 --> 00:33:16,208
so I'll be flying solo.

692
00:33:16,249 --> 00:33:18,408
What you're looking at,
at the moment, for Star Baker

693
00:33:18,449 --> 00:33:20,768
is Rahul, Manon, Kim-Joy.

694
00:33:20,809 --> 00:33:23,368
And I also would have to put Ruby
in there, mainly because

695
00:33:23,409 --> 00:33:24,768
she won the Technical.

696
00:33:24,809 --> 00:33:27,768
There are two people who are in
a very precarious position -

697
00:33:27,809 --> 00:33:28,808
Karen and Terry.

698
00:33:28,849 --> 00:33:31,248
Briony has to be introduced
to that, as well.

699
00:33:31,289 --> 00:33:33,648
Dan and Jon, at the moment,
are very much in the middle.

700
00:33:33,689 --> 00:33:36,288
But having a bad day today
would naturally bring them down to

701
00:33:36,329 --> 00:33:38,488
the bottom and put them in
a little bit of trouble.

702
00:33:38,529 --> 00:33:40,248
God, you're handsome.

703
00:33:40,289 --> 00:33:41,968
I was just thinking that. Yeah.

704
00:33:42,009 --> 00:33:44,528
I'm on the turn. You, too.

705
00:33:44,569 --> 00:33:46,968
We're both on the turn now.

706
00:33:52,849 --> 00:33:55,288
Morning, bakers, and welcome
to your Showstopper Challenge.

707
00:33:55,329 --> 00:33:57,608
Unfortunately, Prue is not
with us this morning.

708
00:33:57,649 --> 00:34:00,088
But that doesn't mean it's going
to be any easier for you.

709
00:34:00,129 --> 00:34:02,488
Now it's just bad cop, bad cop.
Yeah, so...

710
00:34:02,529 --> 00:34:06,048
Paul would like you to make
a spiced biscuit chandelier.

711
00:34:06,089 --> 00:34:09,808
It must be a breathtakingly
beautiful, deliciously fragrant,

712
00:34:09,849 --> 00:34:12,328
edible spiced biscuit structure,

713
00:34:12,369 --> 00:34:15,648
that can be hung as a centrepiece
over a table.

714
00:34:15,689 --> 00:34:18,848
The flavour and type of biscuit
is entirely up to you.

715
00:34:18,889 --> 00:34:21,008
You have four hours.
On your marks...

716
00:34:21,049 --> 00:34:22,448
Get set... Bake!

717
00:34:24,729 --> 00:34:28,248
Oh! It does make me nervous
that it's just Paul judging today.

718
00:34:28,289 --> 00:34:29,488
Yeah.

719
00:34:29,529 --> 00:34:33,408
This is the grandest challenge
of the competition so far.

720
00:34:33,449 --> 00:34:37,408
The bakers must perfect huge batches
of deliciously spiced biscuits...

721
00:34:37,449 --> 00:34:39,408
Ground cinnamon.

722
00:34:39,449 --> 00:34:43,528
..plus design spectacular structures
strong enough to hang them from.

723
00:34:43,569 --> 00:34:45,208
We've had biscuit challenges before.

724
00:34:45,249 --> 00:34:47,448
I've seen the Colosseum in biscuit.

725
00:34:47,489 --> 00:34:48,888
But this is slightly different,

726
00:34:48,929 --> 00:34:50,488
they're all built
from the bottom up.

727
00:34:50,529 --> 00:34:53,048
We're asking for something
to be built from the top down.

728
00:34:53,089 --> 00:34:54,408
This is slightly unusual.

729
00:34:55,809 --> 00:34:58,688
This is all about spiced biscuit,
and there's loads of things

730
00:34:58,729 --> 00:35:01,368
they could use -
cardamom, cinnamon, nutmeg.

731
00:35:01,409 --> 00:35:05,488
I want that gorgeous feeling of
warmth that comes from the spice.

732
00:35:05,529 --> 00:35:07,848
Now, although the chandelier's
got to be pretty robust,

733
00:35:07,889 --> 00:35:09,768
if they over-bake,
it's going to be too hard.

734
00:35:09,809 --> 00:35:13,408
Or if they under-bake their biscuit,
chances are it's gonna collapse.

735
00:35:13,449 --> 00:35:16,448
Could be making upwards of
50, 60, 100 biscuits.

736
00:35:16,489 --> 00:35:20,208
So, again, consistency throughout
it all and perfection, obviously.

737
00:35:21,729 --> 00:35:23,248
Good morning. Good morning.

738
00:35:23,289 --> 00:35:25,608
Right, tell us all about
your biscuit chandelier.

739
00:35:25,649 --> 00:35:28,368
What are you doing? The spices are -
possibly controversially -

740
00:35:28,409 --> 00:35:30,368
liquorice and cardamom.

741
00:35:30,409 --> 00:35:31,768
I love liquorice.

742
00:35:31,809 --> 00:35:34,808
Karen's future in the competition
rests on her highly unusual

743
00:35:34,849 --> 00:35:36,848
liquorice and cardamom biscuits,

744
00:35:36,889 --> 00:35:39,168
which will be hung in tribute
to her old school friends

745
00:35:39,209 --> 00:35:41,168
back in her hometown.

746
00:35:41,209 --> 00:35:43,728
Pontefract is where, traditionally,
we've grown liquorice.

747
00:35:43,769 --> 00:35:46,248
And I went to
a Pontefract girls' school.

748
00:35:46,289 --> 00:35:47,608
The uniform was brown.

749
00:35:47,649 --> 00:35:49,728
We used to be called
the Brown Knicker Girls.

750
00:35:49,769 --> 00:35:53,288
The Brown Knicker Girls?
I think that's too much information.

751
00:35:53,329 --> 00:35:55,408
Is that because of the liquorice?

752
00:35:55,449 --> 00:35:56,968
No!

753
00:35:58,849 --> 00:36:02,128
Whichever spice they've chosen,
the balance of ingredients

754
00:36:02,169 --> 00:36:05,648
in their biscuit dough
could ruin the bakers' chances

755
00:36:05,689 --> 00:36:07,248
in this final challenge.

756
00:36:07,289 --> 00:36:10,648
It's not the easiest thing to make
biscuits hang, funnily enough.

757
00:36:10,689 --> 00:36:14,168
Too much butter and the biscuits
may crumble before they can be held.

758
00:36:14,209 --> 00:36:15,808
I think it's quite sticky.

759
00:36:15,849 --> 00:36:18,888
Too much sugar and they'll be
so brittle, the components of

760
00:36:18,929 --> 00:36:22,128
their chandeliers will crack,
destroying their Showstoppers.

761
00:36:23,289 --> 00:36:25,968
I'm putting marshmallow and things
in there, I think I can afford

762
00:36:26,009 --> 00:36:27,888
to go a little bit more crispy
on the biscuit.

763
00:36:27,929 --> 00:36:30,928
The main thing is structure on this,
I don't want it falling apart.

764
00:36:30,969 --> 00:36:32,968
Jon's hoping to pull clear
of trouble with

765
00:36:33,009 --> 00:36:36,888
a marshmallow and raspberry
chilli jam filled cinnamon biscuit.

766
00:36:36,929 --> 00:36:39,528
It's his second family themed
bake of Spice Week.

767
00:36:39,569 --> 00:36:43,808
For my daughter's 21st birthday,
I thought I would do this for her.

768
00:36:43,849 --> 00:36:45,328
She loves cinnamon.

769
00:36:45,369 --> 00:36:47,608
Jon's daughter won't be
the only one celebrating with

770
00:36:47,649 --> 00:36:49,408
a cinnamon chandelier.

771
00:36:49,449 --> 00:36:52,168
I thought it'd be a fun thing to do
for, like, a kids' birthday party.

772
00:36:52,209 --> 00:36:54,648
My daughter will be turning six,
so it's pink and purple

773
00:36:54,689 --> 00:36:57,288
and butterflies and very girly.

774
00:36:57,329 --> 00:36:59,208
Constance will celebrate
her sixth birthday

775
00:36:59,249 --> 00:37:02,328
with flying butterfly-shaped
cinnamon biscuits,

776
00:37:02,369 --> 00:37:04,648
ornately decorated with apple icing.

777
00:37:04,689 --> 00:37:07,288
Apple itself, you're not gonna
really taste that in an icing.

778
00:37:07,329 --> 00:37:09,768
So it's made with apple juice
and I'm boosting it a little bit

779
00:37:09,809 --> 00:37:11,248
with a bit out of a bottle.

780
00:37:11,289 --> 00:37:14,368
When you're adding icing, it also
affects the texture of a biscuit,

781
00:37:14,409 --> 00:37:15,688
and it's gonna be hanging.

782
00:37:15,729 --> 00:37:17,768
It's a ridiculous idea.
No offence, Paul.

783
00:37:19,129 --> 00:37:21,048
Hang on a minute, hang on a minute.

784
00:37:21,089 --> 00:37:24,128
Are you saying that the challenge
itself is a ridiculous idea?

785
00:37:24,169 --> 00:37:25,488
I wouldn't start there, Dan.

786
00:37:25,529 --> 00:37:27,648
If you do an internet search
for biscuit chandelier,

787
00:37:27,689 --> 00:37:29,528
do you know what comes up?
Nothing. Nothing.

788
00:37:29,569 --> 00:37:31,248
Exactly, that's why it was chosen.

789
00:37:34,849 --> 00:37:39,208
Three more bakers are
celebrating a special occasion.

790
00:37:39,249 --> 00:37:42,808
But for their Showstoppers,
Christmas has come early.

791
00:37:42,849 --> 00:37:47,688
I imagine this at a Christmas party
with people picking off biscuits

792
00:37:47,729 --> 00:37:50,968
as they're chilling
and doing whatever.

793
00:37:51,009 --> 00:37:54,168
Kim-Joy's bid for her first
Star Baker crown has seen her add

794
00:37:54,209 --> 00:37:57,608
extra nutmeg and cinnamon
to her Christmas biscuits,

795
00:37:57,649 --> 00:38:01,808
shaped as snowflakes and featuring
intricately iced festive scenes.

796
00:38:01,849 --> 00:38:03,728
Time is the biggest factor.

797
00:38:03,769 --> 00:38:06,408
For hanging biscuits, I'm making 28.

798
00:38:06,449 --> 00:38:09,368
So, not too many, cos I want
to decorate them quite a bit.

799
00:38:09,409 --> 00:38:10,688
Yes!

800
00:38:10,729 --> 00:38:13,128
Manon is also throwing
a Christmas party.

801
00:38:13,169 --> 00:38:17,448
Mine would be like
a Great Gatsby style party.

802
00:38:17,489 --> 00:38:19,568
So, I went for Art Deco style.

803
00:38:19,609 --> 00:38:21,768
Her Art Deco chandelier
will feature

804
00:38:21,809 --> 00:38:24,008
chocolate and tonka bean
checkerboards,

805
00:38:24,049 --> 00:38:26,808
inspired by her Christmases
back in France.

806
00:38:26,849 --> 00:38:30,288
Every year at Christmas, my mum
and dad get this amazing chocolate

807
00:38:30,329 --> 00:38:32,128
from a chocolatier.

808
00:38:32,169 --> 00:38:35,408
And he always uses so many different
spices and I think that's

809
00:38:35,449 --> 00:38:38,128
from there that
I've learned about tonka.

810
00:38:38,169 --> 00:38:40,328
So, yeah, I went with it.

811
00:38:40,369 --> 00:38:42,368
Hoping to avoid leaving the tent...

812
00:38:42,409 --> 00:38:44,128
My dough has become very wet.

813
00:38:45,929 --> 00:38:49,048
..Terry is throwing the biggest
Christmas party he can.

814
00:38:49,089 --> 00:38:52,048
My chandelier is a Christmas
chandelier based on the song,

815
00:38:52,089 --> 00:38:54,128
The 12 Days of Christmas. OK.

816
00:38:54,169 --> 00:38:56,848
Characters 12, 11, ten, nine,
eight, seven, six...

817
00:38:56,889 --> 00:38:58,408
That's a lot.

818
00:38:58,449 --> 00:39:00,648
78 characters.
You've got your work cut out.

819
00:39:00,689 --> 00:39:04,968
I have. Cut out literally
with a cut-out. But, yeah!

820
00:39:05,009 --> 00:39:08,728
As well as taking on 12 verses,
Terry's baking two flavours

821
00:39:08,769 --> 00:39:11,448
of biscuit - a cinnamon,
clove and pepper,

822
00:39:11,489 --> 00:39:13,368
and an allspice and vanilla.

823
00:39:13,409 --> 00:39:16,168
And he plans to decorate all 78.

824
00:39:16,209 --> 00:39:18,248
It's all about timing.
I know. It really is.

825
00:39:18,289 --> 00:39:19,768
Try and rein it in today, Terry.

826
00:39:19,809 --> 00:39:22,288
Yeah, I'm down to my
maids a-milking now,

827
00:39:22,329 --> 00:39:23,928
so onto number eight.

828
00:39:23,969 --> 00:39:27,368
It's a great sentence -
"I'm down to my maids a-milking."

829
00:39:31,689 --> 00:39:34,088
What you doing? Well, with Prue
not here to interpret,

830
00:39:34,129 --> 00:39:35,888
we're gonna have to learn
to speak Paul.

831
00:39:35,929 --> 00:39:37,448
Oh, good point. What you got?

832
00:39:37,489 --> 00:39:40,128
"Narky - state of anger
and irritation."

833
00:39:40,169 --> 00:39:45,088
Perfect. Bakers, you've had
one hour, you have three hours left.

834
00:39:45,129 --> 00:39:47,528
If baking huge quantities
of different sized biscuits

835
00:39:47,569 --> 00:39:49,208
wasn't complicated enough...

836
00:39:49,249 --> 00:39:51,528
So, the colour it goes in initially,
it's always dark.

837
00:39:51,569 --> 00:39:52,728
So it's quite hard to tell,

838
00:39:52,769 --> 00:39:54,768
and sometimes they look
a little bit burnt.

839
00:39:54,809 --> 00:39:56,768
..the bakers will now have
to start planning

840
00:39:56,809 --> 00:39:59,768
the large biscuit structures
that they hope will support them.

841
00:39:59,809 --> 00:40:02,768
So, this is what my dangly bits
will hang off of.

842
00:40:02,809 --> 00:40:05,768
Whilst they can use materials
to strengthen them...

843
00:40:05,809 --> 00:40:09,008
Perspex holds much better
than just plain biscuit.

844
00:40:09,049 --> 00:40:11,608
..they must be invisible
and covered in biscuit.

845
00:40:11,649 --> 00:40:14,368
My sister said, "You're a trained
architect, you should know

846
00:40:14,409 --> 00:40:15,648
"about the structure."

847
00:40:15,689 --> 00:40:17,208
Erm, no, love.

848
00:40:17,249 --> 00:40:20,648
Ruby's peacock themed chandelier
will need to support the weight

849
00:40:20,689 --> 00:40:23,168
of 50 pistachio
and cardamom biscuits,

850
00:40:23,209 --> 00:40:26,688
sandwiched with a thick raspberry
and white chocolate ganache.

851
00:40:26,729 --> 00:40:30,128
My only query is because it's quite
warm today... Quite warm, yeah.

852
00:40:30,169 --> 00:40:32,408
..and you're using a ganache base,
which is chocolate,

853
00:40:32,449 --> 00:40:34,488
if that softens, it will drop.

854
00:40:34,529 --> 00:40:35,848
Oh! I didn't think of that.

855
00:40:35,889 --> 00:40:37,968
It'll be fine. I actually left it
hanging overnight

856
00:40:38,009 --> 00:40:39,728
and it was fine. There you go.
So...

857
00:40:39,769 --> 00:40:42,168
Where did you do that, though?
At home.

858
00:40:42,209 --> 00:40:44,248
In a freezer. In a freezer! Iceland.

859
00:40:44,289 --> 00:40:46,328
With supports and everything.

860
00:40:46,369 --> 00:40:49,408
I hung it up overnight to see
if it would hold and it did,

861
00:40:49,449 --> 00:40:51,248
so I'm hoping it'll be
all right today.

862
00:40:51,289 --> 00:40:54,688
But you never know cos in the tent,
everything's completely different.

863
00:40:54,729 --> 00:40:58,008
Making it to the next round will
mean Briony's structure will support

864
00:40:58,049 --> 00:41:01,648
40 highly decorated biscuits
with mixed spice, clove,

865
00:41:01,689 --> 00:41:05,008
and an Eastern kick straight
from her local coffee shop.

866
00:41:05,049 --> 00:41:07,728
So, I am doing a turmeric latte
biscuit chandelier.

867
00:41:07,769 --> 00:41:10,248
Just when I thought this couldn't
get weirder. I know, right?

868
00:41:10,289 --> 00:41:12,328
It's a really nice flavour.
It's quite unusual.

869
00:41:12,369 --> 00:41:14,728
And are you ever going to get
the turmeric stains off you?

870
00:41:14,769 --> 00:41:16,128
I look so ill after I make these!

871
00:41:16,169 --> 00:41:18,528
My mum's like, "Are you all right?"
I'm like, "Yeah, don't worry,

872
00:41:18,569 --> 00:41:19,848
"it's just turmeric."

873
00:41:19,889 --> 00:41:22,088
I hope it's going to look like
a chandelier.

874
00:41:22,129 --> 00:41:23,728
That's the whole plan.

875
00:41:23,769 --> 00:41:26,008
Rahul is also heading East.

876
00:41:26,049 --> 00:41:28,128
Mine is for a Durga Puja party.

877
00:41:28,169 --> 00:41:31,128
It's like a worshipping of
this ultimate goddess,

878
00:41:31,169 --> 00:41:32,848
mother goddess or something.

879
00:41:32,889 --> 00:41:36,408
Rahul will celebrate
the Hindu festival of Durga Puja,

880
00:41:36,449 --> 00:41:38,688
with a structure that
must support six hanging rows

881
00:41:38,729 --> 00:41:43,488
of individually decorated and
filled orange and cardamom biscuits.

882
00:41:43,529 --> 00:41:44,728
How many biscuits?

883
00:41:44,769 --> 00:41:46,568
I'm making about 150 biscuits.

884
00:41:46,609 --> 00:41:48,648
What? Yeah. I know, I'm crazy.

885
00:41:48,689 --> 00:41:50,768
150 biscuits? Yeah.

886
00:41:50,809 --> 00:41:53,848
I know, I'm crazy.
I'm just going to try my best

887
00:41:53,889 --> 00:41:56,088
and see as far as I can go.
OK, good luck.

888
00:41:57,889 --> 00:41:59,648
What do you think of the judging?

889
00:41:59,689 --> 00:42:02,088
Ah, nobody will know the difference.

890
00:42:02,129 --> 00:42:04,168
Bakers, you are halfway through.

891
00:42:04,209 --> 00:42:06,648
You always think there's plenty
of time and there never is.

892
00:42:06,689 --> 00:42:08,528
It just seems to...evaporate!

893
00:42:09,889 --> 00:42:11,848
Oh, that needs to come out the oven,
doesn't it?

894
00:42:11,889 --> 00:42:13,208
Yep, they're done.

895
00:42:13,249 --> 00:42:16,608
That is just starting to colour,
so it's good.

896
00:42:16,649 --> 00:42:18,888
Where am I going to put it now?
Oh, my gosh.

897
00:42:18,929 --> 00:42:20,368
Just need to get those cooled.

898
00:42:20,409 --> 00:42:22,048
Damage.

899
00:42:22,089 --> 00:42:24,048
It's puffed up a little bit.

900
00:42:24,089 --> 00:42:25,968
They've got, like,
a crack along the top.

901
00:42:26,009 --> 00:42:27,168
It's such a weird thing.

902
00:42:29,049 --> 00:42:31,808
I've lost count. Genuinely lost
count of how many biscuits

903
00:42:31,849 --> 00:42:33,688
I've got going on.

904
00:42:35,529 --> 00:42:38,848
This challenge is
about to get even more complicated.

905
00:42:38,889 --> 00:42:40,288
This is the other batch.

906
00:42:40,329 --> 00:42:43,248
With time tight, the bakers will
now have to start decorating

907
00:42:43,289 --> 00:42:44,808
the baked biscuits...

908
00:42:44,849 --> 00:42:46,408
I'm putting some apple juice.

909
00:42:46,449 --> 00:42:51,168
So, I will use some synthetic
assistance - essence in a bottle.

910
00:42:51,209 --> 00:42:52,688
We'll keep that to a minimum.

911
00:42:52,729 --> 00:42:55,168
..while constantly preparing
and baking even more.

912
00:42:55,209 --> 00:42:56,648
I think I'm still behind.

913
00:42:59,369 --> 00:43:02,728
I just hope I'm doing this
as fast as I would at home.

914
00:43:02,769 --> 00:43:06,808
All the icing needs to be set
before the biscuits can be hung.

915
00:43:06,849 --> 00:43:11,368
I'm scared of running out of time
and having nothing decent to show.

916
00:43:11,409 --> 00:43:14,768
Otherwise it will smudge or,
even worse, run off the biscuits.

917
00:43:16,369 --> 00:43:19,008
This is just like
a classic wet-on-wet technique.

918
00:43:19,049 --> 00:43:20,928
Either they dry in time,
or they don't.

919
00:43:20,969 --> 00:43:24,448
Time, I'm just concerned now, I've
got to get some decoration on these.

920
00:43:24,489 --> 00:43:27,408
I've still got
21 little biscuits to make.

921
00:43:27,449 --> 00:43:31,448
It does actually look like I've had
some sort of psychedelic disco.

922
00:43:31,489 --> 00:43:33,888
They look better with decoration,
I promise.

923
00:43:37,089 --> 00:43:39,448
Oh, these are good.
What flavour can you get?

924
00:43:39,489 --> 00:43:40,888
Cardamom.

925
00:43:40,929 --> 00:43:42,368
Oh, that's good. And?

926
00:43:42,409 --> 00:43:43,888
I don't even know what cardamom is.

927
00:43:43,929 --> 00:43:45,368
I just said that. I know that.

928
00:43:49,249 --> 00:43:50,808
So this is just to go on the top.

929
00:43:52,689 --> 00:43:54,048
Oh, no!

930
00:43:55,969 --> 00:43:57,768
Just not great.

931
00:44:00,529 --> 00:44:01,888
I'll make this again.

932
00:44:04,769 --> 00:44:06,128
What is burning?

933
00:44:08,129 --> 00:44:10,288
Oh. I think I might
have burnt my biscuits.

934
00:44:12,169 --> 00:44:14,248
Those are rubbish.

935
00:44:14,289 --> 00:44:16,288
Bakers,
you've got half an hour left.

936
00:44:16,329 --> 00:44:19,208
Half an hour to complete
your biscuit chandeliers.

937
00:44:20,489 --> 00:44:22,528
That is not a lot of time.

938
00:44:24,129 --> 00:44:26,648
OK. Showtime.

939
00:44:31,849 --> 00:44:35,408
The bakers now have
the terrifying task of assembling

940
00:44:35,449 --> 00:44:37,248
their delicate chandeliers.

941
00:44:39,929 --> 00:44:42,968
It's a case of making sure
it all hangs equally.

942
00:44:45,049 --> 00:44:48,408
This is just like
icicle, like, drips.

943
00:44:48,449 --> 00:44:50,848
These are gonna have to go up
sooner than I'd like.

944
00:44:52,609 --> 00:44:54,368
Oh, God, I'm shaking.

945
00:44:58,889 --> 00:45:00,928
So quiet, innit? Scary.

946
00:45:00,969 --> 00:45:03,208
I just realised
the biscuits are so soft.

947
00:45:06,849 --> 00:45:08,848
So much pressure.

948
00:45:10,289 --> 00:45:11,688
Keep going, keep going.

949
00:45:11,729 --> 00:45:12,888
Ah!

950
00:45:12,929 --> 00:45:15,448
I would have liked longer
for decoration, but I'll get

951
00:45:15,489 --> 00:45:18,048
something decorated. Did you
get your maids a-milking done?

952
00:45:18,089 --> 00:45:19,488
I did. All my maids are milked.

953
00:45:19,529 --> 00:45:21,208
I don't think you should
milk a maid. No.

954
00:45:21,249 --> 00:45:23,128
I don't know. Not at this point.
No.

955
00:45:23,169 --> 00:45:24,928
Oh, no. Just looking rubbish now.

956
00:45:26,289 --> 00:45:27,648
Argh!

957
00:45:30,409 --> 00:45:33,088
I don't know what the hell
has gone wrong with these.

958
00:45:33,129 --> 00:45:35,688
The biscuits are breaking
as I'm pushing them down.

959
00:45:37,649 --> 00:45:39,408
I'm just sandwiching the biscuits.

960
00:45:46,329 --> 00:45:47,808
It's just not thick enough.

961
00:45:47,849 --> 00:45:50,808
The ganache has let me down,
it just wouldn't hold.

962
00:45:50,849 --> 00:45:52,608
Right, not getting sandwiched.

963
00:45:52,649 --> 00:45:54,368
There's nothing else
I can do about it.

964
00:45:54,409 --> 00:45:55,888
Bakers, you have...

965
00:45:55,929 --> 00:45:56,808
Five minutes left!

966
00:45:56,849 --> 00:45:58,048
Ah!

967
00:46:00,609 --> 00:46:02,768
Just going to be
really tight with time.

968
00:46:06,609 --> 00:46:08,368
Turtle dove broke its neck!

969
00:46:08,409 --> 00:46:10,968
Little girl's dreams,
such a big man piping them. Yeah!

970
00:46:13,369 --> 00:46:14,768
Eight maids milking.

971
00:46:14,809 --> 00:46:17,968
We're down to seven,
one's dropped on the floor.

972
00:46:18,009 --> 00:46:19,088
Finishing touches.

973
00:46:20,369 --> 00:46:23,128
This looks so messy.

974
00:46:24,209 --> 00:46:26,528
Four verses to go.

975
00:46:26,569 --> 00:46:27,968
Most of them say "Emily".

976
00:46:28,009 --> 00:46:29,288
Oh, that doesn't.

977
00:46:31,889 --> 00:46:34,048
Bottom one's a bit of a mess,
but never mind.

978
00:46:34,089 --> 00:46:35,568
She's on, she's off, she's on.

979
00:46:35,609 --> 00:46:37,448
Bakers...

980
00:46:37,489 --> 00:46:39,928
..your time is up.

981
00:46:39,969 --> 00:46:43,688
Please step away from
your biscuit chandeliers.

982
00:46:43,729 --> 00:46:45,288
Pff!

983
00:46:45,329 --> 00:46:47,928
There are biscuit chandeliers
in this room! Yeah, there are!

984
00:46:47,969 --> 00:46:50,208
I didn't think there would be one!
You're so annoying.

985
00:46:50,249 --> 00:46:52,288
What did I do now?
You're so annoyingly good.

986
00:46:52,329 --> 00:46:53,929
Come on, Ruby, you can't say
that to me.

987
00:46:57,569 --> 00:47:01,288
It's judgment time for
the spiced biscuit chandeliers.

988
00:47:01,329 --> 00:47:04,968
Manon, please will you
bring up your Showstopper?

989
00:47:05,009 --> 00:47:07,168
Ah, this is a delicate business!

990
00:47:07,209 --> 00:47:08,448
What could go wrong?

991
00:47:13,689 --> 00:47:16,328
I think it looks amazing.
Thank you.

992
00:47:16,369 --> 00:47:19,448
I think the detailing round the top
is very good, but what's impressive

993
00:47:19,489 --> 00:47:22,808
is the fact that you've given it all
the same shade all the way down.

994
00:47:22,849 --> 00:47:26,768
Now, the chequerboard effect, did
you build it all up and then chop...

995
00:47:26,809 --> 00:47:28,568
Yes. Oops!

996
00:47:29,889 --> 00:47:31,128
And then...

997
00:47:32,569 --> 00:47:34,168
Wow, we're under attack.

998
00:47:41,729 --> 00:47:44,488
It's all about the spice, for me,
and I'm not getting much in the

999
00:47:44,529 --> 00:47:47,448
way of massive amounts of flavour,
which I would have expected.

1000
00:47:47,489 --> 00:47:51,728
But as the biscuit goes and the
design, it's very, very impressive.

1001
00:47:58,169 --> 00:48:00,968
The pattern on the butterflies
is exquisite.

1002
00:48:01,009 --> 00:48:02,608
But what does it taste like?

1003
00:48:08,809 --> 00:48:10,648
I don't get any cinnamon
in that biscuit.

1004
00:48:10,689 --> 00:48:12,488
All the flavour
comes from the icing,

1005
00:48:12,529 --> 00:48:15,248
which is almost a synthetic flavour
that I'm getting.

1006
00:48:18,409 --> 00:48:20,048
They were meant to be sandwiched,

1007
00:48:20,089 --> 00:48:23,768
but unfortunately, with the heat,
as you suggested, it wouldn't stay.

1008
00:48:26,289 --> 00:48:28,968
Pistachio's lost, but the cardamom
in there's delicious.

1009
00:48:29,009 --> 00:48:31,448
It's a beautifully baked biscuit.
Thank you.

1010
00:48:31,489 --> 00:48:33,728
Rahul, please bring up
your chandelier.

1011
00:48:33,769 --> 00:48:35,408
Don't drop that, please.

1012
00:48:41,969 --> 00:48:44,288
I think what you've done
is beautiful.

1013
00:48:44,329 --> 00:48:46,328
I think the colours are amazing.

1014
00:48:46,369 --> 00:48:49,168
You've got the sugarwork inside
there as well, which is fantastic.

1015
00:48:49,209 --> 00:48:52,408
It's a bit messy in places. It's
almost like time was against you

1016
00:48:52,449 --> 00:48:55,128
all the way. How many biscuits
did you make? 150?

1017
00:49:02,049 --> 00:49:04,648
The flavour of that cardamom,
the way it melts in the mouth,

1018
00:49:04,689 --> 00:49:06,648
the butter in the biscuit
is beautiful.

1019
00:49:06,689 --> 00:49:08,288
You've even got the bit of blossom,

1020
00:49:08,329 --> 00:49:11,088
that little hint at the back,
as well. It's a fantastic biscuit.

1021
00:49:11,129 --> 00:49:14,208
You need to pull something back,
cos it's nearly there.

1022
00:49:14,249 --> 00:49:16,608
It's just a little bit messy
in places.

1023
00:49:22,009 --> 00:49:24,168
The biscuits look solid,
you know, chunky.

1024
00:49:24,209 --> 00:49:26,288
We're big girls in Pontefract.

1025
00:49:26,329 --> 00:49:29,408
Still are! Sorry!

1026
00:49:34,489 --> 00:49:36,808
What's weird is the liquorice
and cardamom together

1027
00:49:36,849 --> 00:49:38,328
taste like ginger!

1028
00:49:38,369 --> 00:49:39,928
Liquorice is one of those flavours

1029
00:49:39,969 --> 00:49:42,128
that has to be quite pure
to come through.

1030
00:49:50,089 --> 00:49:52,168
I'm curious about
the texture of this biscuit.

1031
00:49:52,209 --> 00:49:55,008
It's almost got a skin on the top.
Yeah, it's kind of cracked, yeah.

1032
00:49:55,049 --> 00:49:56,848
Yeah. I've never seen
anything like it. Oh!

1033
00:49:56,889 --> 00:49:58,568
OK, well, I hope you like it!

1034
00:50:03,129 --> 00:50:05,848
Mixed spice,
a little bit of clove...

1035
00:50:06,929 --> 00:50:08,248
Turmeric?

1036
00:50:09,529 --> 00:50:10,728
Possibly.

1037
00:50:12,089 --> 00:50:15,248
It is unusual. I've never had
a biscuit like that before. OK.

1038
00:50:17,369 --> 00:50:20,888
Kim-Joy, would you like to bring up
your spiced biscuit chandelier?

1039
00:50:27,649 --> 00:50:32,608
Well, that is exquisite. Ah!
Your piping is phenomenal.

1040
00:50:32,649 --> 00:50:34,248
These little biscuits
down the bottom,

1041
00:50:34,289 --> 00:50:37,008
I mean, look at the detail on that.
It's absolutely gorgeous.

1042
00:50:37,049 --> 00:50:39,688
I love the little icicles
with the ice melt, as well.

1043
00:50:39,729 --> 00:50:42,288
Very, VERY clever.
Thank you.

1044
00:50:48,729 --> 00:50:50,848
The spices you've got in there
really work together.

1045
00:50:50,889 --> 00:50:52,608
It's a classic
Christmas combination.

1046
00:50:52,649 --> 00:50:55,488
Have you got a bit of nutmeg
in there, as well? Oh, yeah, nutmeg.

1047
00:50:55,529 --> 00:50:58,648
Got a lovely warmth to it.
That is very, very well

1048
00:50:58,689 --> 00:51:00,648
thought through.
Thank you so much!

1049
00:51:07,129 --> 00:51:08,368
It was stunning.

1050
00:51:17,209 --> 00:51:19,768
Did you finish it?
Did you get it all done? No. No.

1051
00:51:19,809 --> 00:51:21,688
The biscuits look quite dark,
some of them.

1052
00:51:21,729 --> 00:51:24,368
This tree at the bottom
looks a bit...

1053
00:51:24,409 --> 00:51:27,088
Black. Yeah. Run by
the flavours again for me.

1054
00:51:27,129 --> 00:51:31,168
There's cinnamon,
mixed allspice and black pepper.

1055
00:51:35,089 --> 00:51:37,048
It's quite bland. Really?

1056
00:51:37,089 --> 00:51:40,328
Considering what you put in there,
all the spices and the pepper,

1057
00:51:40,369 --> 00:51:43,568
I expected it to be full of flavour,
and it just isn't. Mm-hm.

1058
00:51:43,609 --> 00:51:45,848
The maids here are
a slightly different biscuit?

1059
00:51:49,849 --> 00:51:52,808
Not getting it, again. No?
I think the idea was very good.

1060
00:51:52,849 --> 00:51:54,688
And you've got a lot
of the detail on there,

1061
00:51:54,729 --> 00:51:57,928
but I think you took on
far too much. Yeah.

1062
00:51:57,969 --> 00:52:00,968
Jon, would you like to bring up
your biscuit chandelier, please?

1063
00:52:11,729 --> 00:52:15,528
It's a bit messy. It is, very. It
feels like it needs finishing off.

1064
00:52:24,929 --> 00:52:28,128
As far as the flavour goes,
the cinnamon is the king there.

1065
00:52:28,169 --> 00:52:31,568
It is like a shortbread. It's such
a delicate, buttery biscuit.

1066
00:52:31,609 --> 00:52:35,928
If I was blindfolded, it would have
been fantastic. Thank you very much.

1067
00:52:35,969 --> 00:52:38,248
Thank you.
Cheers. Thanks, Jon.

1068
00:52:44,089 --> 00:52:47,248
Right, my lovely bakers, nothing
left for you to do while Paul has

1069
00:52:47,289 --> 00:52:52,448
to decide who is the Star Baker and
who are the two people who are going

1070
00:52:52,489 --> 00:52:54,528
to be leaving us this week.

1071
00:52:54,569 --> 00:52:58,168
That's, like, nine down to seven.
It's just such a big jump, you know?

1072
00:52:58,209 --> 00:53:01,168
I'd like to think that I did well.
But, yeah, I don't know.

1073
00:53:01,209 --> 00:53:04,408
Paul's very diplomatic -
a gentleman, I think.

1074
00:53:04,449 --> 00:53:06,128
Very kind, actually.

1075
00:53:06,169 --> 00:53:08,008
I can bake better than that.

1076
00:53:08,049 --> 00:53:11,648
Hopefully, with the flavours
in my biscuit, it'll keep me

1077
00:53:11,689 --> 00:53:15,008
through to Week Six, cos that's
all I'm hoping for at the moment!

1078
00:53:15,049 --> 00:53:20,208
Clearly, I'm one of them.
I am going home. Of course!

1079
00:53:27,655 --> 00:53:29,974
You've lost your double act
partner. How was it for you?

1080
00:53:30,015 --> 00:53:31,534
I missed Prue, actually, today.

1081
00:53:31,575 --> 00:53:33,934
I missed her, there's too much
testosterone at this table.

1082
00:53:33,975 --> 00:53:35,454
What, from you and Paul? Yeah.

1083
00:53:37,175 --> 00:53:38,694
So, the Showstopper.

1084
00:53:38,735 --> 00:53:40,694
Has that shifted things
dramatically?

1085
00:53:40,735 --> 00:53:42,614
I think when it comes to Star Baker,

1086
00:53:42,655 --> 00:53:44,294
I think Rahul is in the running.

1087
00:53:44,335 --> 00:53:47,694
Again. His biscuit, unbe...
I mean, it melted in the mouth.

1088
00:53:47,735 --> 00:53:50,174
You have to put Kim-Joy
in the mix for Star Baker,

1089
00:53:50,215 --> 00:53:53,334
because that Showstopper was superb.

1090
00:53:53,375 --> 00:53:55,294
Karen and Terry were struggling a
little bit

1091
00:53:55,335 --> 00:53:57,494
coming into the
Showstopper. Still struggling?

1092
00:53:57,535 --> 00:53:59,374
There was no real spice
coming through.

1093
00:53:59,415 --> 00:54:00,574
Briony did quite well. Yeah.

1094
00:54:00,615 --> 00:54:02,534
She saved herself?
It was a strange one.

1095
00:54:02,575 --> 00:54:04,854
She used a lot of different
spices, didn't she?

1096
00:54:04,895 --> 00:54:07,694
She did, and I think, probably, if
I'm honest, too many.

1097
00:54:07,735 --> 00:54:09,774
I will put Jon in there as well.

1098
00:54:09,815 --> 00:54:12,254
It was a bit all over the place
and a bit messy.

1099
00:54:12,295 --> 00:54:15,014
As Prue's not here, did you want our
help? Cos we could, we could

1100
00:54:15,055 --> 00:54:16,854
absolutely help you make your
decision.

1101
00:54:18,135 --> 00:54:19,414
No. OK.

1102
00:54:19,455 --> 00:54:21,574
That's a no. I think that's a no.
Is that a no?

1103
00:54:35,495 --> 00:54:38,854
Well done, bakers, that's the end of
the very first ever spice week,

1104
00:54:38,895 --> 00:54:40,934
and what a fragrant success
you made of it.

1105
00:54:40,975 --> 00:54:43,214
This week I have the great
job of announcing

1106
00:54:43,255 --> 00:54:44,654
Star Baker.

1107
00:54:44,695 --> 00:54:46,334
And it was quite tight.

1108
00:54:46,375 --> 00:54:50,454
But the Star Baker this week is...

1109
00:54:50,495 --> 00:54:51,534
..Kim-Joy.

1110
00:54:58,535 --> 00:55:01,614
So I get the rotten job, I'm afraid.

1111
00:55:01,655 --> 00:55:05,214
It's a really unusual week,
we are sending home two people.

1112
00:55:05,255 --> 00:55:08,414
And the two people who will be
leaving the tent...

1113
00:55:18,415 --> 00:55:19,614
..are Karen and Terry.

1114
00:55:19,655 --> 00:55:20,774
Yes, well...

1115
00:55:22,055 --> 00:55:23,854
It's all right. Thank you.
No problem.

1116
00:55:23,895 --> 00:55:25,694
Sorry, love. Hey.

1117
00:55:25,735 --> 00:55:27,894
It was great to get halfway through.

1118
00:55:27,935 --> 00:55:31,454
What a crazy, crazy
few weeks I've had here.

1119
00:55:33,375 --> 00:55:34,534
Yeah.

1120
00:55:34,575 --> 00:55:37,134
Outside of having your family,

1121
00:55:37,175 --> 00:55:39,174
as a personal achievement,

1122
00:55:39,215 --> 00:55:42,014
nothing will ever top this,
I don't think, obviously.

1123
00:55:43,055 --> 00:55:44,654
You did really well, mate.

1124
00:55:44,695 --> 00:55:46,814
You're a gentleman.

1125
00:55:51,135 --> 00:55:52,614
I said I wouldn't get upset.

1126
00:55:58,895 --> 00:56:00,254
Um...

1127
00:56:02,095 --> 00:56:03,614
It's funny when you're on your own.

1128
00:56:06,495 --> 00:56:07,814
Thank you!

1129
00:56:07,855 --> 00:56:09,734
My wife and I were very happy.

1130
00:56:10,975 --> 00:56:12,454
And that was a massive loss.

1131
00:56:13,615 --> 00:56:16,494
And there wasn't anything that
filled that void for a long time,

1132
00:56:16,535 --> 00:56:18,614
so it did give me a focus.

1133
00:56:18,655 --> 00:56:20,734
I'll miss you. I'm gonna miss you.

1134
00:56:20,775 --> 00:56:23,094
I've met some lovely people.

1135
00:56:23,135 --> 00:56:25,454
I'm sure we'll keep in touch
for a long time.

1136
00:56:26,975 --> 00:56:29,614
Yeah. It's been a big help.

1137
00:56:29,655 --> 00:56:31,334
Sorry, it's been a big help.

1138
00:56:31,375 --> 00:56:33,294
And, um...

1139
00:56:34,415 --> 00:56:37,174
..one I'll remember for a long time.

1140
00:56:37,215 --> 00:56:38,294
I'm gonna miss you!

1141
00:56:39,535 --> 00:56:41,494
I won't stop baking, I'm very much

1142
00:56:41,535 --> 00:56:44,334
looking forward to
more adventurous projects...

1143
00:56:44,375 --> 00:56:47,414
..carried out in a
bigger time frame.

1144
00:56:47,455 --> 00:56:50,534
No baking for a bit.
I'm going away in the caravan.

1145
00:56:53,215 --> 00:56:55,014
Well done. Good job.

1146
00:56:55,055 --> 00:56:56,374
So happy!

1147
00:56:57,615 --> 00:57:02,254
I was hoping, hoping, hoping and it
happened and I'm over the moon.

1148
00:57:02,295 --> 00:57:04,694
It's not the week that I'd
expect it to happen -

1149
00:57:04,735 --> 00:57:08,014
spice week -
when my flavours have been a bit...

1150
00:57:08,055 --> 00:57:11,094
But it makes me feel like
I've learned things.

1151
00:57:11,135 --> 00:57:13,294
It's so nice, but then
I feel like maybe

1152
00:57:13,335 --> 00:57:17,334
the pressure's on for next week, and
I'm going to have to practise a lot.

1153
00:57:17,375 --> 00:57:18,894
Next week...

1154
00:57:18,935 --> 00:57:20,494
..pastry is on the menu.

1155
00:57:20,535 --> 00:57:21,854
Mix, mix, mix, mix, mix.

1156
00:57:21,895 --> 00:57:23,974
The signature gets
temperatures sizzling.

1157
00:57:24,015 --> 00:57:25,174
Damn it, damn it, damn it.

1158
00:57:25,215 --> 00:57:27,574
Hearts flare up for a
technical all about love.

1159
00:57:27,615 --> 00:57:29,654
How has this happened to me?

1160
00:57:29,695 --> 00:57:33,414
And the bakers shape up
showstopping banquet pies

1161
00:57:33,455 --> 00:57:35,094
as we enter the final half...

1162
00:57:35,135 --> 00:57:36,334
Sack it, I'm doing it.

1163
00:57:36,375 --> 00:57:37,934
..of the Great British Bake Off.

1164
00:57:37,975 --> 00:57:40,454
I'm too, like,
embarrassed to take mine out.

1165
00:57:40,495 --> 00:57:41,654
Oh, man.