1
00:00:02,000 --> 00:00:04,200
{\an2}I think we've nailed this.
Hey, Paul check this out.
2
00:00:04,240 --> 00:00:06,240
{\an2}Listen, for biscuit week Noel and I
3
00:00:06,280 --> 00:00:09,440
{\an2}have created this digestive that you
can keep dunking in your cuppa
4
00:00:09,480 --> 00:00:11,320
{\an2}and it don't break off!
Look at that!
5
00:00:11,360 --> 00:00:13,680
{\an2}Incredible.
We're taking it to Dragons' Den.
6
00:00:13,720 --> 00:00:15,400
{\an2}We've been doing this for 45 minutes
7
00:00:15,440 --> 00:00:17,240
{\an2}and it's still holding strong,
innit?
8
00:00:17,280 --> 00:00:19,080
{\an2}That's amazing. But what's in it?
9
00:00:19,120 --> 00:00:22,520
{\an2}Oh, the usual - flour, sugar
and a secret ingredient.
10
00:00:22,560 --> 00:00:24,680
{\an2}A very thin layer of concrete.
11
00:00:24,720 --> 00:00:25,960
{\an2}Oh, God!
12
00:00:27,320 --> 00:00:29,240
{\an2}Welcome to
The Great British Bake Off.
13
00:00:29,280 --> 00:00:30,720
{\an2}Do you think we'll get a handshake?
14
00:00:30,760 --> 00:00:32,200
{\an2}I'm not so sure, let's go. Ruined.
15
00:00:33,960 --> 00:00:35,120
{\an2}Last time...
16
00:00:35,160 --> 00:00:37,520
{\an2}Why this is doing to me?
17
00:00:37,560 --> 00:00:40,560
{\an2}..our 12 new bakers went wild
for cake...
18
00:00:40,600 --> 00:00:42,720
{\an2}I don't know if that's going to
freak out the judges.
19
00:00:42,760 --> 00:00:45,520
{\an2}"Hi, Rowan, what have you made?"
"A dead lobster."
20
00:00:45,560 --> 00:00:47,600
{\an2}..whilst Cristy and Abbi impressed.
21
00:00:47,640 --> 00:00:49,440
{\an2}You've done a really good job, Abbi.
22
00:00:49,480 --> 00:00:51,000
{\an2}Thank you very much.
23
00:00:51,040 --> 00:00:53,800
{\an2}Dan's family dog Bruno fetched him
Star Baker...
24
00:00:53,840 --> 00:00:55,520
{\an2}Nice one, Bruno!
25
00:00:55,560 --> 00:00:56,960
{\an2}Here we go, Norman.
26
00:00:57,000 --> 00:00:59,240
{\an2}..and although Nicky and Tasha
faced extinction...
27
00:00:59,280 --> 00:01:01,440
{\an2}I don't like that, Tasha.
28
00:01:01,480 --> 00:01:03,200
{\an2}I love it!
29
00:01:03,240 --> 00:01:04,560
{\an2}..it was Amos...
30
00:01:04,600 --> 00:01:05,960
{\an2}Piece of poo.
31
00:01:06,000 --> 00:01:07,520
{\an2}..who had to leave the tent.
32
00:01:07,560 --> 00:01:08,680
{\an2}This time...
33
00:01:08,720 --> 00:01:09,760
{\an2}Oh!
34
00:01:09,800 --> 00:01:11,440
{\an2}..the bakers battle biscuits...
35
00:01:11,480 --> 00:01:13,360
{\an2}Abbi, get a bit closer.
36
00:01:13,400 --> 00:01:15,440
{\an2}..with a nostalgic signature...
37
00:01:15,480 --> 00:01:16,680
{\an2}Marshmallow time.
38
00:01:16,720 --> 00:01:18,200
{\an2}..a tricky technical...
39
00:01:18,240 --> 00:01:19,960
{\an2}I'm probably doing it wrong.
40
00:01:20,000 --> 00:01:22,800
{\an2}..and show stopping
illusion biscuit banquets.
41
00:01:22,840 --> 00:01:24,280
{\an2}Chuffing heck.
42
00:01:24,320 --> 00:01:26,200
{\an2}Everybody's is so realistic.
43
00:01:26,240 --> 00:01:28,720
{\an2}Who will bask in biscuit brilliance?
44
00:01:28,760 --> 00:01:31,000
{\an2}That is fantastic.
It's so good!
45
00:01:31,040 --> 00:01:32,240
{\an2}And whose cookie...
46
00:01:32,280 --> 00:01:33,400
{\an2}Cristy?
47
00:01:33,440 --> 00:01:34,600
{\an2}..has finally crumbled?
48
00:01:34,640 --> 00:01:36,600
{\an2}Have you used my biscuit dough?
49
00:01:36,640 --> 00:01:37,760
{\an2}You have.
50
00:02:00,000 --> 00:02:01,040
{\an2}I'm well buzzing.
51
00:02:01,080 --> 00:02:03,040
{\an2}It's proper nice, innit,
just to get back?
52
00:02:03,080 --> 00:02:05,280
{\an2}I saw those three peaks
and I thought,
53
00:02:05,320 --> 00:02:07,480
{\an2}I'm happy I'm at home. It's nice.
54
00:02:07,520 --> 00:02:08,920
{\an2}Here we go again.
55
00:02:08,960 --> 00:02:12,120
{\an2}Last week was very stressful
but it's a new week,
56
00:02:12,160 --> 00:02:14,000
{\an2}it's a new day, it's a new dawn.
57
00:02:14,040 --> 00:02:15,840
{\an2}Biscuits is completely different
to cakes.
58
00:02:15,880 --> 00:02:17,880
{\an2}I make shortbread quite a lot.
59
00:02:17,920 --> 00:02:20,600
{\an2}It's one of those recipes where you
get quite a lot of plaudits
60
00:02:20,640 --> 00:02:23,480
{\an2}compared to the amount of effort
that you put in.
61
00:02:26,080 --> 00:02:29,400
{\an2}Good to see you, bakers.
Welcome to Biscuit Week.
62
00:02:29,440 --> 00:02:32,400
{\an2}Now, for your Signature Challenge
the judges would like you to make
63
00:02:32,440 --> 00:02:36,240
{\an2}a batch of 12 identical
marshmallow biscuits.
64
00:02:36,280 --> 00:02:38,600
{\an2}Inspired by childhood favourites
65
00:02:38,640 --> 00:02:41,120
{\an2}like the tea cake
or the Wagon Wheel,
66
00:02:41,160 --> 00:02:43,880
{\an2}the judges are looking for
delicious biscuits
67
00:02:43,920 --> 00:02:47,760
{\an2}either topped or sandwiched
with perfectly set marshmallow.
68
00:02:47,800 --> 00:02:50,040
{\an2}Now, you've probably noticed that
these biscuits,
69
00:02:50,080 --> 00:02:52,680
{\an2}they're a lot smaller than they
used to be when we were kids.
70
00:02:52,720 --> 00:02:55,280
{\an2}Well, this is your chance
to right that wrong.
71
00:02:55,320 --> 00:02:58,080
{\an2}There's nothing stopping you from
making your biscuit
72
00:02:58,120 --> 00:03:00,040
{\an2}absolutely massive,
like Noel's head.
73
00:03:01,720 --> 00:03:03,400
{\an2}We're looking for dustbin lids, OK?
74
00:03:03,440 --> 00:03:08,680
{\an2}Now, the shape, the flavours and
the design is entirely up to you.
75
00:03:08,720 --> 00:03:10,200
{\an2}You've got two and a half hours.
76
00:03:10,240 --> 00:03:11,960
{\an2}On your marks... Get set...
77
00:03:12,000 --> 00:03:13,120
{\an2}Bake!
78
00:03:16,640 --> 00:03:19,800
{\an2}Marshmallow biscuits isn't something
I've had for a really long time.
79
00:03:19,840 --> 00:03:23,040
{\an2}There's only one marshmallow biscuit
as far as I'm concerned
80
00:03:23,080 --> 00:03:26,600
{\an2}and it's a Tunnock's tea cake.
Oh, my days.
81
00:03:26,640 --> 00:03:30,200
{\an2}PAUL: Marshmallow biscuits. Now,
this goes back to our childhood.
82
00:03:30,240 --> 00:03:32,800
{\an2}For me, it was the Wagon Wheel.
It was just the best thing ever.
83
00:03:32,840 --> 00:03:36,160
{\an2}Marshmallow is quite mild in flavour
and sweet.
84
00:03:36,200 --> 00:03:39,160
{\an2}So you need something that lifts it,
like citrusy jam
85
00:03:39,200 --> 00:03:41,720
{\an2}or something with a bit of acidity
will help.
86
00:03:41,760 --> 00:03:43,240
{\an2}It's about decoration, as well,
87
00:03:43,280 --> 00:03:45,880
{\an2}because although it should be
relatively simple
88
00:03:45,920 --> 00:03:49,480
{\an2}to create the biscuits and the
marshmallow, it's about decoration.
89
00:03:49,520 --> 00:03:52,880
{\an2}It's got to look good,
it's got to look shop made.
90
00:03:54,080 --> 00:03:56,880
{\an2}Good morning, Dana. Hello, good
morning. How are you? Hello, Dana.
91
00:03:56,920 --> 00:04:00,640
{\an2}Dana, tell us about your
signature marshmallow biscuit.
92
00:04:00,680 --> 00:04:03,080
{\an2}I am doing a speculoos.
93
00:04:03,120 --> 00:04:04,480
{\an2}Oh, lovely. Marshmallow biscuit
94
00:04:04,520 --> 00:04:07,360
{\an2}that's got a lot of ginger, cloves,
mixed spice, a bit of everything.
95
00:04:07,400 --> 00:04:08,480
{\an2}Oh, lovely.
96
00:04:08,520 --> 00:04:10,320
{\an2}ALISON: Dana's love of spices
comes from
97
00:04:10,360 --> 00:04:13,240
{\an2}the Indian dishes her mum Chhaya
taught her growing up.
98
00:04:13,280 --> 00:04:15,360
{\an2}That's a lovely golden colour.
99
00:04:15,400 --> 00:04:17,000
{\an2}Almost burnt colour.
100
00:04:17,040 --> 00:04:18,880
{\an2}It's not burnt, Mum!
101
00:04:18,920 --> 00:04:21,280
{\an8}Sitting on top of her
spiced biscuit,
102
00:04:21,320 --> 00:04:25,040
{\an8}Dana's vanilla marshmallow and
speculoos biscuit buttercream
103
00:04:25,080 --> 00:04:26,840
{\an8}will be set in an intricate mould.
104
00:04:26,880 --> 00:04:28,120
{\an2}PRUE: Oh, they're beautiful.
105
00:04:28,160 --> 00:04:30,480
{\an2}It's been a bit of a challenge
demoulding it. Yeah.
106
00:04:30,520 --> 00:04:32,720
{\an2}But as long as I've got enough time
to get it in the fridge
107
00:04:32,760 --> 00:04:34,080
{\an2}for a good half hour.
108
00:04:34,120 --> 00:04:36,440
{\an2}It needs to be rock solid for me
to get it out of the mould.
109
00:04:36,480 --> 00:04:37,800
{\an2}So that's what I'm hoping for.
110
00:04:37,840 --> 00:04:39,160
{\an2}I'm looking forward to this one.
111
00:04:39,200 --> 00:04:41,360
{\an2}Me, too!
Can't wait to have one myself.
112
00:04:41,400 --> 00:04:42,800
{\an2}That's perfect. Right...
113
00:04:42,840 --> 00:04:44,840
{\an2}NOEL: Those who have chosen
to make teacakes
114
00:04:44,880 --> 00:04:48,040
{\an2}will be using moulds to create
the classic chocolate dome
115
00:04:48,080 --> 00:04:49,840
{\an2}which will hold the marshmallow.
116
00:04:49,880 --> 00:04:51,520
{\an2}Let me just wiggle them around.
117
00:04:51,560 --> 00:04:53,480
{\an2}The outside will be nice and smooth
118
00:04:53,520 --> 00:04:56,400
{\an2}because it's moulded into
the dome shape, thankfully.
119
00:04:56,440 --> 00:04:58,240
{\an2}I'm probably a little bit envious
120
00:04:58,280 --> 00:05:00,600
{\an2}of the people who have got moulds,
but hey-ho,
121
00:05:00,640 --> 00:05:02,600
{\an2}I made the decision to go
for Wagon Wheels
122
00:05:02,640 --> 00:05:05,320
{\an2}and when I've made them at home
people have liked it.
123
00:05:05,360 --> 00:05:07,280
{\an2}ALISON: Keith likes to doorstep
his neighbours
124
00:05:07,320 --> 00:05:09,080
{\an2}looking for feedback on his bakes,
125
00:05:09,120 --> 00:05:11,280
{\an2}which has earned him the nickname
Needy Ned.
126
00:05:11,320 --> 00:05:12,640
{\an2}That's delicious.
127
00:05:12,680 --> 00:05:15,080
{\an2}Phew! I'm relieved.
128
00:05:15,120 --> 00:05:17,760
{\an8}NOEL: Today he'll be recreating
the all-American
129
00:05:17,800 --> 00:05:21,200
{\an8}peanut butter and jelly sandwich
in Wagon Wheel form.
130
00:05:21,240 --> 00:05:23,880
{\an2}Now, a little birdy told me
you was into stand-up.
131
00:05:23,920 --> 00:05:27,040
{\an2}I...I did a bit of stand-up for
a few years about 20 years ago.
132
00:05:27,080 --> 00:05:28,360
{\an2}And was you good?
133
00:05:28,400 --> 00:05:30,680
{\an2}I wasn't good enough to go...
to go full time.
134
00:05:30,720 --> 00:05:32,000
{\an2}Give me your best gag. Come on.
135
00:05:32,040 --> 00:05:34,240
{\an2}The best gag that you...
You've got to get me rolling.
136
00:05:34,280 --> 00:05:37,040
{\an2}I can't. Because... Come on,
everyone wants to hear Alison's
laugh!
137
00:05:37,080 --> 00:05:38,920
{\an2}Then you might find out
I'm funnier than Noel.
138
00:05:38,960 --> 00:05:41,680
{\an2}No, go on. And then what happens?
Go on, go on. It doesn't work!
139
00:05:41,720 --> 00:05:42,840
{\an2}What you got? Come on!
140
00:05:42,880 --> 00:05:44,760
{\an2}Buk-buk-buk-buk-buk!
Come on, you can...
141
00:05:44,800 --> 00:05:46,640
{\an2}BEEPING
You've got something.
142
00:05:46,680 --> 00:05:50,160
{\an2}No. What's...what's the joke that
used to get everyone straight away?
143
00:05:50,200 --> 00:05:51,400
{\an2}Shall I stop that, babe?
144
00:05:51,440 --> 00:05:52,760
{\an1}BEEPING STOPS
#S
145
00:05:52,800 --> 00:05:54,320
{\an2}Um...
What's that timer for?
146
00:05:54,360 --> 00:05:56,760
{\an2}You... Uh, that's time for the
interview to end.
147
00:05:59,520 --> 00:06:03,120
{\an2}Morning Dan. Good morning.
Hello, Dan. How we doing? Hello.
148
00:06:03,160 --> 00:06:04,600
{\an2}Reigning Star Baker.
149
00:06:04,640 --> 00:06:06,120
{\an2}Yes, indeed.
150
00:06:06,160 --> 00:06:08,200
{\an2}Tell us about your signature.
151
00:06:08,240 --> 00:06:11,000
{\an2}Yes, so it's my son's
birthday tomorrow.
152
00:06:11,040 --> 00:06:12,960
{\an2}So these flavours are based
on the three things
153
00:06:13,000 --> 00:06:14,960
{\an2}that he basically lives on
every day,
154
00:06:15,000 --> 00:06:17,160
{\an2}which is chocolate, bananas
and peanut butter. Wow.
155
00:06:17,200 --> 00:06:19,920
{\an2}What a healthy diet for a child!
Perfect diet, yeah.
156
00:06:19,960 --> 00:06:22,440
{\an2}Can I help? You can do, mate, yeah.
Yay!
157
00:06:22,480 --> 00:06:24,760
{\an2}ALISON: Four-year-old Sam
and his older brother Rory
158
00:06:24,800 --> 00:06:26,720
{\an2}love to help Dad in the kitchen,
159
00:06:26,760 --> 00:06:29,480
{\an2}especially when there are bowls
to be cleaned.
160
00:06:29,520 --> 00:06:31,680
{\an2}You've got it all down
the front of you already.
161
00:06:31,720 --> 00:06:33,960
{\an8}Covered in dark chocolate,
his peanut biscuits
162
00:06:34,000 --> 00:06:36,360
{\an8}will sandwich layers
of peanut butter ganache
163
00:06:36,400 --> 00:06:37,920
{\an8}and banana marshmallow.
164
00:06:37,960 --> 00:06:39,360
{\an2}Have you practised this a lot?
165
00:06:39,400 --> 00:06:41,120
{\an2}Yeah, I've done it three times,
yeah.
166
00:06:41,160 --> 00:06:42,600
{\an2}Where do you find the time?
167
00:06:42,640 --> 00:06:45,520
{\an2}Soon as the kids are in bed,
that's when I start doing it.
Really? Yeah.
168
00:06:45,560 --> 00:06:47,720
{\an2}And you want to bake, the kids'll
never go to bed right?
169
00:06:47,760 --> 00:06:49,120
{\an2}No, they don't, no. No.
170
00:06:49,160 --> 00:06:50,800
{\an2}And they come in,
especially going...
171
00:06:50,840 --> 00:06:53,120
{\an2}"Oh, can I help, dad?"
"Yeah, of course you can, mate!"
172
00:06:53,160 --> 00:06:54,960
{\an2}And then just, like,
knock a bowl over,
173
00:06:55,000 --> 00:06:57,920
{\an2}spill a load of flour all over the
place and clear off.
174
00:06:57,960 --> 00:07:00,560
{\an2}Chimpanzees' tea party.
Totally, yeah.
175
00:07:01,920 --> 00:07:05,360
{\an2}I'm making rose teacakes
and these are for my nan.
176
00:07:05,400 --> 00:07:07,640
{\an2}My nanny June,
she's not with us any more
177
00:07:07,680 --> 00:07:08,800
{\an2}but she loved roses
178
00:07:08,840 --> 00:07:13,440
{\an2}and so they're going to have, like,
little roses painted into the shell.
179
00:07:13,480 --> 00:07:17,400
{\an2}NOEL: Nanny June might be the
inspiration for Cristy's teacakes
180
00:07:17,440 --> 00:07:19,080
{\an2}but it's her youngest daughter
Sienna
181
00:07:19,120 --> 00:07:21,600
{\an2}who's been helping Mum
perfect the recipe.
182
00:07:21,640 --> 00:07:23,480
{\an2}Good girl. Keep going.
183
00:07:23,520 --> 00:07:26,320
{\an8}Cristy will layer rose water
flavoured marshmallow
184
00:07:26,360 --> 00:07:28,760
{\an8}and a mixed berry jam
atop a digestive biscuit,
185
00:07:28,800 --> 00:07:32,080
{\an8}all encased in a delicate
floral white chocolate shell.
186
00:07:32,120 --> 00:07:34,040
{\an2}What do your kids think
of these biscuits?
187
00:07:34,080 --> 00:07:36,440
{\an2}Do they like these ones?
They're just like... Yeah, they do.
188
00:07:36,480 --> 00:07:38,040
{\an2}They're like,
"Why can't we touch 'em?"
189
00:07:38,080 --> 00:07:39,920
{\an2}I'm like, "No, you can't touch 'em
now!"
190
00:07:39,960 --> 00:07:41,760
{\an2}But, yeah, no, they do.
They like 'em, yeah.
191
00:07:41,800 --> 00:07:44,360
{\an2}And have you explained to them,
you know, about Bake Off
192
00:07:44,400 --> 00:07:46,320
{\an2}and how it's going
and how exciting it is?
193
00:07:46,360 --> 00:07:48,920
{\an2}Hmm, the little ones don't know.
But my eldest,
194
00:07:48,960 --> 00:07:51,320
{\an2}yeah, but she's just, like,
living her life. She's like...
195
00:07:51,360 --> 00:07:53,960
{\an2}She's living her best life. Yeah.
The thing is, when you're a mum,
196
00:07:54,000 --> 00:07:55,240
{\an2}you've got so much mummy guilt
197
00:07:55,280 --> 00:07:57,480
{\an2}and the kids ain't even bothered,
are they? I know!
198
00:07:57,520 --> 00:07:58,720
{\an2}They're not bothered!
199
00:07:58,760 --> 00:08:00,680
{\an2}"Oh, mum's missing?" Yeah!
"Who cares?"
200
00:08:02,160 --> 00:08:05,120
{\an2}Going to roll 'em out,
aim to get even thickness.
201
00:08:05,160 --> 00:08:07,640
{\an2}It's a biscuit that I used to eat
a lot when I played football.
202
00:08:07,680 --> 00:08:09,400
{\an2}It's a half-time biscuit, almost.
203
00:08:09,440 --> 00:08:11,360
{\an2}A well-known biscuit.
I've kind of, like,
204
00:08:11,400 --> 00:08:14,760
{\an2}taken the theme of that biscuit
and put it into a Wagon Wheel.
205
00:08:14,800 --> 00:08:17,320
{\an2}Sports mad Matty
and his partner Lara
206
00:08:17,360 --> 00:08:19,480
{\an2}first locked eyes at the local gym.
207
00:08:19,520 --> 00:08:22,360
{\an2}Eight years later they're busy
planning their wedding.
208
00:08:22,400 --> 00:08:24,600
{\an2}Which one are you thinking that
actually looks nice?
209
00:08:24,640 --> 00:08:26,120
{\an2}I don't know. They all look the
same.
210
00:08:27,560 --> 00:08:29,560
{\an8}He's chosen chocolate and orange
flavours
211
00:08:29,600 --> 00:08:31,240
{\an8}for his sandwich style biscuit.
212
00:08:31,280 --> 00:08:35,000
{\an8}He'll be assembling in a mould
for a sharp, elegant finish.
213
00:08:35,040 --> 00:08:36,680
{\an2}I like your tattoo. Thank you.
214
00:08:36,720 --> 00:08:39,240
{\an2}If you win, you've got to get
another tattoo, right? OK.
215
00:08:39,280 --> 00:08:41,720
{\an2}If you win, we'll both get one.
GBBO!
216
00:08:41,760 --> 00:08:44,240
{\an2}I'll get one of you on my chest.
217
00:08:44,280 --> 00:08:46,360
{\an2}Not on your back?
Like that!
218
00:08:47,640 --> 00:08:49,440
{\an2}I've got one of Rahul on my bum.
219
00:08:52,080 --> 00:08:53,680
{\an2}Right, we're going in the oven.
220
00:08:53,720 --> 00:08:56,480
{\an2}The bakers will need to keep
a close eye on their biscuits...
221
00:08:56,520 --> 00:08:58,680
{\an2}Ten minutes.
222
00:08:58,720 --> 00:09:00,440
{\an2}We'll check 'em at eight.
223
00:09:00,480 --> 00:09:03,120
{\an2}..as they can go from underbaked
and soft
224
00:09:03,160 --> 00:09:05,600
{\an2}to overbaked and tough
in a matter of minutes.
225
00:09:05,640 --> 00:09:07,520
{\an2}12 minutes. 12 minutes in the oven.
226
00:09:07,560 --> 00:09:08,960
{\an2}Calm exterior.
227
00:09:09,000 --> 00:09:11,520
{\an2}But I'm doing absolute somersaults
inside, yeah.
228
00:09:11,560 --> 00:09:14,680
{\an2}But also, they need to make
a start on any extra fillings,
229
00:09:14,720 --> 00:09:18,080
{\an2}curds or jams that will accompany
the marshmallow.
230
00:09:18,120 --> 00:09:21,000
{\an2}I'm just heating up my cream
for my ganache.
231
00:09:21,040 --> 00:09:23,360
{\an2}Raspberries,
I'm making raspberry jam.
232
00:09:23,400 --> 00:09:26,480
{\an2}Look at the colour, see?
It's beautiful.
233
00:09:26,520 --> 00:09:29,120
{\an2}So that's a rhubarb and ginger jam.
234
00:09:29,160 --> 00:09:31,800
{\an2}This is going to be the flavour
kick to the marshmallow.
235
00:09:31,840 --> 00:09:33,600
{\an2}Smells amazing.
236
00:09:33,640 --> 00:09:36,240
{\an2}ALISON: Nicky and husband Rob
are both retired
237
00:09:36,280 --> 00:09:38,760
{\an2}but like to keep active,
whether it's out rambling
238
00:09:38,800 --> 00:09:40,520
{\an2}with the dogs Haggis and Bracken
239
00:09:40,560 --> 00:09:42,360
{\an2}or doing exercise classes together.
240
00:09:42,400 --> 00:09:43,440
{\an2}Phew!
241
00:09:43,480 --> 00:09:44,560
{\an1}THEY LAUGH
242
00:09:44,600 --> 00:09:46,840
{\an2}He's got bright red cheeks now!
243
00:09:46,880 --> 00:09:48,920
{\an8}Nicky's ginger and rhubarb jam
244
00:09:48,960 --> 00:09:52,560
{\an8}will be the main attraction in
teacakes of pistachio shortbread
245
00:09:52,600 --> 00:09:53,840
{\an8}and vanilla marshmallow.
246
00:09:53,880 --> 00:09:56,720
{\an2}So you've got rhubarb and ginger as
the hero flavours, really...
Exactly.
247
00:09:56,760 --> 00:09:58,840
{\an2}..with a little hint of pistachio
in the biscuit. Exactly.
248
00:09:58,880 --> 00:10:01,000
{\an2}Very good.
Let's hope it works!
249
00:10:02,280 --> 00:10:05,280
{\an2}I'm doing Black Forest jam teacakes.
Blackberries and blackcurrants
250
00:10:05,320 --> 00:10:06,960
{\an8}are my favourite fruits
to make jam with.
251
00:10:07,000 --> 00:10:08,760
{\an8}And they just work really
lovely together.
252
00:10:08,800 --> 00:10:10,760
{\an2}I love to bake with fruit and stuff
off my garden
253
00:10:10,800 --> 00:10:13,200
{\an2}and I always want them to be
the star of the show.
254
00:10:13,240 --> 00:10:15,600
{\an2}Green fingered Josh
and his younger brother Jake
255
00:10:15,640 --> 00:10:18,400
{\an2}love growing their own fruit
and vegetables.
256
00:10:18,440 --> 00:10:21,360
{\an2}They've even won prizes
for their enormous marrows.
257
00:10:21,400 --> 00:10:23,400
{\an8}Sitting in between his
vanilla marshmallow
258
00:10:23,440 --> 00:10:25,040
{\an8}and dried cherry biscuit base
259
00:10:25,080 --> 00:10:28,800
{\an8}will be Black Forest jam made from
the spoils of his beloved garden.
260
00:10:28,840 --> 00:10:30,280
{\an2}Do you feel really relaxed there?
261
00:10:30,320 --> 00:10:32,040
{\an2}Yeah, I love it down there.
Cos it's calm.
262
00:10:32,080 --> 00:10:34,440
{\an2}Yeah, I do rugby from
September through till about now
263
00:10:34,480 --> 00:10:37,880
{\an2}and then we go switch
and it's on to... Calm world.
264
00:10:37,920 --> 00:10:39,240
{\an2}All the gardening stuff. Yeah.
265
00:10:39,280 --> 00:10:41,640
{\an2}I think you're living the way that
everyone wants to live.
266
00:10:41,680 --> 00:10:43,280
{\an2}Growing and then baking.
Yeah.
267
00:10:43,320 --> 00:10:47,920
{\an2}Rugby, not so sure about.
Just getting pounded in the cold!
268
00:10:47,960 --> 00:10:49,520
{\an2}Good luck. Thank you.
269
00:10:52,400 --> 00:10:53,920
{\an2}Thought I was your biggest fan?
270
00:10:53,960 --> 00:10:56,840
{\an2}Ha! That's good, that is!
271
00:10:56,880 --> 00:11:00,280
{\an2}Bakers... You are halfway through!
272
00:11:00,320 --> 00:11:02,160
{\an2}Taking these out now.
273
00:11:02,200 --> 00:11:05,760
{\an2}Oh, yes, they look nice. Very good.
274
00:11:05,800 --> 00:11:10,080
{\an2}Yeah, they look like they did
at home, which is...a good thing.
275
00:11:10,120 --> 00:11:12,200
{\an2}I think it's all right.
276
00:11:12,240 --> 00:11:14,200
{\an2}Just a little brown,
277
00:11:14,240 --> 00:11:15,480
{\an2}so I'm happy with that.
278
00:11:15,520 --> 00:11:17,880
{\an2}Saku. Hello, how are you?
How you doing? You all right?
279
00:11:17,920 --> 00:11:19,440
{\an2}Good, thank you very much. Yes, yes.
280
00:11:19,480 --> 00:11:21,600
{\an2}Now, do you bake biscuits often?
281
00:11:21,640 --> 00:11:24,480
{\an2}Not very often. Hmm.
At least once a week.
282
00:11:24,520 --> 00:11:27,080
{\an2}That's often! If you're baking
biscuits every single week...
283
00:11:27,120 --> 00:11:28,720
{\an2}Every day is often, I think.
284
00:11:28,760 --> 00:11:31,040
{\an2}Every week is really often.
OK. Yes.
285
00:11:31,080 --> 00:11:34,000
{\an2}So you're good at biscuit making,
then. I hope so!
286
00:11:34,040 --> 00:11:37,080
{\an2}Every Sri Lankan New Year,
instead of baking biscuits,
287
00:11:37,120 --> 00:11:40,560
{\an2}Saku and her family celebrate
by boiling over milk,
288
00:11:40,600 --> 00:11:43,200
{\an2}a tradition that symbolises
prosperity.
289
00:11:43,240 --> 00:11:44,840
{\an2}It run everywhere!
290
00:11:47,600 --> 00:11:49,080
{\an8}Today she'll be serving up
291
00:11:49,120 --> 00:11:52,960
{\an8}an elegant sandwiched pistachio and
raspberry jam marshmallow biscuit
292
00:11:53,000 --> 00:11:56,240
{\an8}inspired by a flavour she
fell in love with in Sicily.
293
00:11:56,280 --> 00:12:00,200
{\an2}So whenever we go there
I try pistachio granita.
294
00:12:00,240 --> 00:12:03,800
{\an2}Ah, it's heavenly! I love pistachio.
295
00:12:03,840 --> 00:12:06,560
{\an2}While Saku is bringing
a taste of Sicily into the tent,
296
00:12:06,600 --> 00:12:08,160
{\an2}Tasha is taking us down under.
297
00:12:08,200 --> 00:12:12,040
{\an2}I'm making a malted
chocolate biscuit.
298
00:12:12,080 --> 00:12:14,480
{\an2}Um, it's like a chocolate drink
299
00:12:14,520 --> 00:12:17,280
{\an2}that I used to have in Australia.
300
00:12:17,320 --> 00:12:20,520
{\an2}Was this called Milo? Yes.
Yeah, yeah, yeah, yeah.
301
00:12:20,560 --> 00:12:23,720
{\an2}I used to have that in South Africa.
Can you get it here?
302
00:12:23,760 --> 00:12:25,240
{\an2}I can get... I need to know where.
303
00:12:25,280 --> 00:12:26,840
{\an2}Don't tell her. Don't tell her!
304
00:12:28,160 --> 00:12:29,360
{\an2}I'll tell you after.
305
00:12:30,400 --> 00:12:33,640
{\an2}Tasha moved to Australia with her
mum and brother aged nine,
306
00:12:33,680 --> 00:12:35,800
{\an2}where she got a taste
of the outdoors
307
00:12:35,840 --> 00:12:37,920
{\an2}and for the malted chocolate
milk drink
308
00:12:37,960 --> 00:12:40,400
{\an2}she would enjoy at the end
of every school day.
309
00:12:40,440 --> 00:12:42,200
{\an8}She'll be flavouring every element
310
00:12:42,240 --> 00:12:44,800
{\an8}of her elegantly decorated
marshmallow biscuits
311
00:12:44,840 --> 00:12:46,960
{\an8}with this popular powdered drink.
312
00:12:47,000 --> 00:12:51,160
{\an2}he flavours are very much, like,
childhood flavours
313
00:12:51,200 --> 00:12:53,440
{\an2}so I'll be very sad
if they don't like it!
314
00:12:53,480 --> 00:12:55,080
{\an2}Tasha isn't the only baker...
315
00:12:55,120 --> 00:12:56,480
{\an2}Oopsie boopsie!
316
00:12:56,520 --> 00:12:59,480
{\an2}..who spent some of her
childhood in sunnier climes.
317
00:12:59,520 --> 00:13:00,880
{\an2}I used to live in Tunisia
318
00:13:00,920 --> 00:13:03,600
{\an2}and we didn't...they don't
have teacakes there
319
00:13:03,640 --> 00:13:05,840
{\an2}so they're not like
a big childhood thing for me,
320
00:13:05,880 --> 00:13:08,200
{\an2}so I was like, I'll use
the other thing from my childhood
321
00:13:08,240 --> 00:13:10,920
{\an2}that significantly impacted it,
which was living in Tunisia.
322
00:13:10,960 --> 00:13:14,240
{\an2}Abbi spent seven years in
Tunisia before returning
323
00:13:14,280 --> 00:13:18,120
{\an2}to rural Cumbria, where she took up
a gravity defying fitness class.
324
00:13:18,160 --> 00:13:19,600
{\an2}Whee!
325
00:13:19,640 --> 00:13:21,720
{\an8}Her Tunisian inspired teacakes
326
00:13:21,760 --> 00:13:23,320
{\an8}will see a zesty orange curd
327
00:13:23,360 --> 00:13:25,840
{\an8}in between her pistachio
and cardamom biscuit
328
00:13:25,880 --> 00:13:27,440
{\an8}and saffron marshmallow.
329
00:13:27,480 --> 00:13:29,320
{\an2}Why do you bake?
330
00:13:29,360 --> 00:13:30,760
{\an2}Why? Yeah.
331
00:13:30,800 --> 00:13:32,480
{\an2}I like it cos it's like a
creative outlet.
332
00:13:32,520 --> 00:13:33,880
{\an2}Do you do other creative things?
333
00:13:33,920 --> 00:13:35,800
{\an2}I do aerial hoop.
What's that?
334
00:13:35,840 --> 00:13:37,280
{\an2}It's like...it's like a...
335
00:13:37,320 --> 00:13:39,200
{\an2}..a hoop that hangs down
from the ceiling
336
00:13:39,240 --> 00:13:41,640
{\an2}and you go, like, upside down in it
and stuff. What?!
337
00:13:41,680 --> 00:13:43,760
{\an2}Where do they have these?
Where does this happen?
338
00:13:43,800 --> 00:13:45,200
{\an2}Uh, it's in a barn on a farm.
339
00:13:45,240 --> 00:13:46,640
{\an2}What, so you drive to a barn...
340
00:13:46,680 --> 00:13:48,520
{\an2}I drive to a barn
and then I get there...
341
00:13:48,560 --> 00:13:50,040
{\an2}You get in an aerial hoop.
342
00:13:50,080 --> 00:13:51,800
{\an2}And then I get in a hoop.
Make shapes.
343
00:13:51,840 --> 00:13:53,200
{\an2}Yeah, and then I go home.
344
00:13:54,440 --> 00:13:56,640
{\an2}Rowan, good morning.
Good morning. How are you?
345
00:13:56,680 --> 00:13:58,160
{\an2}Morning, Rowan. Right, Rowan,
346
00:13:58,200 --> 00:14:00,400
{\an2}tell us all about your
marshmallow biscuits.
347
00:14:00,440 --> 00:14:02,920
{\an2}So I'm doing lemon and rosemary
shortbread
348
00:14:02,960 --> 00:14:05,720
{\an2}with a Parma violet marshmallow.
349
00:14:05,760 --> 00:14:07,280
{\an2}Parma violet?
350
00:14:07,320 --> 00:14:09,240
{\an2}Yeah. My nan used to like Parma
violets.
351
00:14:09,280 --> 00:14:10,680
{\an2}They are absolutely disgusting.
352
00:14:10,720 --> 00:14:12,440
{\an2}Oh, wonderful!
353
00:14:12,480 --> 00:14:14,120
{\an2}This is a vote of confidence.
354
00:14:14,160 --> 00:14:16,920
{\an2}Yorkshire lad Rowan loves to
go for long walks in the Dales
355
00:14:16,960 --> 00:14:18,320
{\an2}with his dad John and mum Moira.
356
00:14:18,360 --> 00:14:19,400
{\an1}WATER FLOWS
357
00:14:19,440 --> 00:14:21,040
{\an2}That's making me want to wee,
that noise!
358
00:14:21,080 --> 00:14:22,360
{\an1}THEY LAUGH
359
00:14:22,400 --> 00:14:23,920
{\an8}His flavour packed teacakes
360
00:14:23,960 --> 00:14:26,320
{\an8}will feature a lemon
and rosemary shortbread
361
00:14:26,360 --> 00:14:30,200
{\an8}and raspberry gel to complement his
Parma violet marshmallow.
362
00:14:30,240 --> 00:14:32,360
{\an2}But I don't know if you like
Parma violet but I told...
363
00:14:32,400 --> 00:14:34,200
{\an2}Oh, I love it!
Is it those purple sweets?
364
00:14:34,240 --> 00:14:36,160
{\an2}Yes! OK, someone likes it.
I LOVE those sweets.
365
00:14:36,200 --> 00:14:37,760
{\an2}OK, so you love Parma violet.
Yeah.
366
00:14:37,800 --> 00:14:40,800
{\an2}Paul and Prue do not.
They said it's a bit vile, actually.
367
00:14:40,840 --> 00:14:42,680
{\an2}So I'm whipping up...
What are you going to do?
368
00:14:42,720 --> 00:14:44,800
{\an2}Well, when life gives you
lemons, Alison...
369
00:14:44,840 --> 00:14:47,520
{\an2}Make Parma violet.
Make Parma violet, yeah!
370
00:14:49,080 --> 00:14:52,120
{\an2}Just make sure there's the right
amount of air in these shoulder
pads.
371
00:14:52,160 --> 00:14:54,240
{\an1}HE IMITATES AN AIR PUMP
372
00:14:54,280 --> 00:14:56,720
{\an2}Bakers, you have one hour left.
373
00:14:56,760 --> 00:14:58,040
{\an2}Marshmallow time.
374
00:15:00,560 --> 00:15:02,240
{\an2}Do you know what? before
the competition
375
00:15:02,280 --> 00:15:04,040
{\an2}I've not made
a great deal of it to be honest,
376
00:15:04,080 --> 00:15:06,200
{\an2}but it's a bit like
a Swiss meringue, basically.
377
00:15:06,240 --> 00:15:09,080
{\an2}And then just with the addition of
loads of gelatine to help it set.
378
00:15:09,120 --> 00:15:12,160
{\an2}Key to a marshmallow's pillowy
but firm form
379
00:15:12,200 --> 00:15:14,800
{\an2}lies in the gelatine and sugar
syrup.
380
00:15:14,840 --> 00:15:19,080
{\an2}I'm making the sugar syrup with
the caster sugar and golden syrup.
381
00:15:19,120 --> 00:15:20,600
{\an2}Then I will add that to
the egg whites
382
00:15:20,640 --> 00:15:22,400
{\an2}and get it whipped for
a good ten minutes
383
00:15:22,440 --> 00:15:24,680
{\an2}and then it should get you creamy
marshmallow fluff
384
00:15:24,720 --> 00:15:26,480
{\an2}just like, chef's kiss!
385
00:15:26,520 --> 00:15:30,040
{\an2}But bringing this mix to the
right temperature is crucial.
386
00:15:30,080 --> 00:15:33,520
{\an2}So this has to get to
114 to 116 degrees C.
387
00:15:33,560 --> 00:15:34,880
{\an2}Oh, hurry up!
388
00:15:36,600 --> 00:15:40,400
{\an2}Too hot and their marshmallow
will be tough and chewy.
389
00:15:40,440 --> 00:15:43,200
{\an2}Too cold and it won't set.
390
00:15:43,240 --> 00:15:44,680
{\an2}Here we go.
391
00:15:44,720 --> 00:15:48,120
{\an2}So now that gets poured into
the egg whites.
392
00:15:48,160 --> 00:15:52,080
{\an2}And then gradually it will turn into
a marshmallow fluff.
393
00:15:52,120 --> 00:15:53,800
{\an2}And for those adding flavours...
394
00:15:55,760 --> 00:15:58,000
{\an2}..there's an additional balance
to be struck.
395
00:15:58,040 --> 00:16:00,560
{\an2}Going with some extract into
the marshmallow.
396
00:16:00,600 --> 00:16:03,120
{\an2}Only, like, a cap.
Extract can be quite offensive
397
00:16:03,160 --> 00:16:04,680
{\an2}if you use too much of it.
398
00:16:04,720 --> 00:16:06,920
{\an2}It was always going to be
a couple of drops.
399
00:16:06,960 --> 00:16:08,280
{\an2}But now I've spoke to the judges
400
00:16:08,320 --> 00:16:10,720
{\an2}I think it's going to be maybe
one drop, if that.
401
00:16:10,760 --> 00:16:12,720
{\an2}Might just do lemon. Sod it.
402
00:16:12,760 --> 00:16:15,920
{\an2}But while most have
their marshmallows made, Keith...
403
00:16:15,960 --> 00:16:17,120
{\an1}BLEEP
404
00:16:17,160 --> 00:16:19,120
{\an2}..is struggling with
his sugar syrup.
405
00:16:19,160 --> 00:16:23,000
{\an2}It's taking a little bit longer
than I expected for the, um,
406
00:16:23,040 --> 00:16:25,720
{\an2}sugar to start to come up
to temperature.
407
00:16:25,760 --> 00:16:28,440
{\an2}I'm a little bit concerned about
the time
408
00:16:28,480 --> 00:16:30,120
{\an2}but we shall see.
409
00:16:32,120 --> 00:16:35,080
{\an2}Bakers, you've got 30 minutes left.
410
00:16:35,120 --> 00:16:38,080
{\an2}Time goes quick.
That's gone really quick.
411
00:16:38,120 --> 00:16:41,760
{\an2}Right. And that's as good
as it will do for me.
412
00:16:41,800 --> 00:16:44,440
{\an2}As Keith races to make
his marshmallow...
413
00:16:44,480 --> 00:16:46,720
{\an2}Right, we're ready.
414
00:16:46,760 --> 00:16:49,120
{\an2}..the rest of the bakers have begun
to build.
415
00:16:49,160 --> 00:16:51,200
{\an2}Smells very Parma violety.
416
00:16:51,240 --> 00:16:53,200
{\an2}I'm feeling stressed!
417
00:16:53,240 --> 00:16:54,600
{\an2}But with so much marshmallow,
418
00:16:54,640 --> 00:16:56,720
{\an2}it's essential
the bakers' other elements
419
00:16:56,760 --> 00:16:59,040
{\an2}are able to punch through
the sweetness.
420
00:16:59,080 --> 00:17:00,680
{\an2}Just putting the jam
421
00:17:00,720 --> 00:17:03,600
{\an2}on top of the biscuits.
422
00:17:03,640 --> 00:17:07,720
{\an2}Not too much. Just a wee layer
that'll just sort of sit.
423
00:17:07,760 --> 00:17:10,640
{\an2}And while many of the bakers
are relying on moulds
424
00:17:10,680 --> 00:17:12,640
{\an2}to achieve a flawless finish...
425
00:17:12,680 --> 00:17:15,280
{\an2}So now it'll set in the fridge
until I demould it.
426
00:17:15,320 --> 00:17:17,920
{\an2}That's if I can get it demoulded.
427
00:17:17,960 --> 00:17:21,080
{\an2}..others are preparing for
a freehand finish.
428
00:17:21,120 --> 00:17:24,080
{\an2}Oh, I'm going to have to get
dipping. Time is against me now.
429
00:17:24,120 --> 00:17:25,880
{\an2}I just have to go really quickly.
430
00:17:25,920 --> 00:17:27,840
{\an2}Please work,
please work, please work.
431
00:17:29,640 --> 00:17:32,000
{\an2}Bakers, you have ten minutes left.
432
00:17:32,040 --> 00:17:34,880
{\an2}I really wanted to take my time
on this but... Whoopsy daisy!
433
00:17:34,920 --> 00:17:38,120
{\an2}So now I can start
doing the marshmallow.
434
00:17:38,160 --> 00:17:40,520
{\an2}As Keith's biscuits finally
start coming together,
435
00:17:40,560 --> 00:17:43,240
{\an2}for the teacake contingent,
it's time to demould.
436
00:17:43,280 --> 00:17:44,920
{\an2}Moment of truth, here we go.
437
00:17:44,960 --> 00:17:47,200
{\an2}Once they come out, they're done.
438
00:17:47,240 --> 00:17:49,760
{\an2}But it's just getting them out
that's the tricky bit.
439
00:17:49,800 --> 00:17:52,120
{\an2}I mean, they're coming out
and they're not snapping.
440
00:17:52,160 --> 00:17:54,280
{\an2}I was expecting a breakage,
with my luck today.
441
00:17:54,320 --> 00:17:56,040
{\an2}Right, that one's broken.
442
00:17:56,080 --> 00:17:58,320
{\an2}That was challenge, though,
with this mould.
443
00:17:58,360 --> 00:18:00,520
{\an2}I need to get the chocolate
round the edges
444
00:18:00,560 --> 00:18:03,040
{\an2}but you do have to be very delicate
445
00:18:03,080 --> 00:18:06,360
{\an2}and delicacy's not really
in my skill set.
446
00:18:06,400 --> 00:18:10,400
{\an2}They're just so messy underneath.
Going to trim round carefully.
447
00:18:10,440 --> 00:18:12,840
{\an2}Gentle, gentle, gentle...
448
00:18:12,880 --> 00:18:14,480
{\an2}I need to decorate the top...
449
00:18:14,520 --> 00:18:15,840
{\an2}..as best I can.
450
00:18:18,160 --> 00:18:20,160
{\an2}Yeah, just jazz it up a bit.
451
00:18:20,200 --> 00:18:21,800
{\an2}I'll put some peanuts on.
452
00:18:23,240 --> 00:18:25,800
{\an2}I can, like, hide a lot of stuff
with glitter.
453
00:18:25,840 --> 00:18:27,120
{\an2}That's what I'm hoping for!
454
00:18:27,160 --> 00:18:30,600
{\an2}They're just sort of like dodgy
alloy wheels from, like, the 1990s.
455
00:18:30,640 --> 00:18:33,040
{\an2}Oh, they look messy!
456
00:18:33,080 --> 00:18:35,480
{\an2}Ah, sorry, kangaroo.
You're going to get a messy bum.
457
00:18:36,880 --> 00:18:38,200
{\an2}Perfect!
458
00:18:38,240 --> 00:18:42,000
{\an2}OK, bakers, your time is up.
459
00:18:42,040 --> 00:18:44,600
{\an2}Please step away from
your biscuits.
460
00:18:44,640 --> 00:18:47,040
{\an2}We got 12. That's the main thing.
461
00:18:47,080 --> 00:18:48,400
{\an2}God. That was stressful.
462
00:18:49,920 --> 00:18:51,560
{\an2}They look beautiful. Thank you.
463
00:18:53,640 --> 00:18:56,400
{\an8}Mine looks a bag of BLEEP
compared to everybody else's.
464
00:19:01,840 --> 00:19:04,680
{\an8}11 batches of marshmallow biscuits
465
00:19:04,720 --> 00:19:07,920
{\an8}now face the judgment of
Prue and Paul.
466
00:19:10,120 --> 00:19:11,880
{\an8}PRUE: Did you drop three of them?
467
00:19:11,920 --> 00:19:13,600
{\an2}Um, I don't know what
you're on about, Prue!
468
00:19:13,640 --> 00:19:14,640
{\an1}LAUGHTER
469
00:19:14,680 --> 00:19:16,400
{\an2}There's nothing there,
there's nothing to see!
470
00:19:16,440 --> 00:19:18,720
{\an8}I mean, they look amazing
bar these broken ones.
471
00:19:18,760 --> 00:19:20,800
{\an2}Let's have a look
and see what it's like inside.
472
00:19:22,200 --> 00:19:24,640
{\an2}Thank you. It's a lovely interior.
I think the balance
473
00:19:24,680 --> 00:19:26,840
{\an2}between the marshmallow
and the biscuit is good.
474
00:19:28,280 --> 00:19:30,360
{\an2}Oh, it's delicious.
Oh, thank you.
475
00:19:30,400 --> 00:19:31,760
{\an2}Very spicy.
476
00:19:31,800 --> 00:19:33,400
{\an2}The topping I like,
477
00:19:33,440 --> 00:19:35,600
{\an2}but it's totally overwhelmed
by the biscuit.
478
00:19:35,640 --> 00:19:37,280
{\an2}It's so potent
479
00:19:37,320 --> 00:19:39,240
{\an2}that a delicate thing like
a marshmallow's
480
00:19:39,280 --> 00:19:40,840
{\an2}never going to stand a chance.
Mm-hm.
481
00:19:40,880 --> 00:19:42,360
{\an2}Do you know, I don't really agree
482
00:19:42,400 --> 00:19:46,000
{\an2}because, frankly, marshmallow
deserves to be overridden. Mm-hm.
483
00:19:46,040 --> 00:19:47,440
{\an2}I think it works beautifully.
484
00:19:47,480 --> 00:19:49,800
{\an2}Thank you very much.
That's OK. Thank you, thank you.
485
00:19:55,040 --> 00:19:56,320
{\an2}OK, let's have a look.
486
00:19:57,440 --> 00:19:59,720
{\an2}Oh, my goodness.
That's neat as a pin, isn't it?
487
00:20:01,280 --> 00:20:03,160
{\an2}Um, the Parma violet,
488
00:20:03,200 --> 00:20:04,720
{\an2}I'm not getting too much of that,
489
00:20:04,760 --> 00:20:06,720
{\an2}which for me is a good thing. OK.
490
00:20:06,760 --> 00:20:08,640
{\an2}You do get that lemon
coming through.
491
00:20:08,680 --> 00:20:12,320
{\an2}So you end up with a pretty
decent marshmallow biscuit.
492
00:20:12,360 --> 00:20:14,560
{\an2}Do you know, I think it's amazing.
493
00:20:14,600 --> 00:20:16,440
{\an2}I think you've got
so many flavours in there
494
00:20:16,480 --> 00:20:18,560
{\an2}but you get them one after another.
It's perfect.
495
00:20:18,600 --> 00:20:20,000
{\an2}Oh, thank you.
496
00:20:20,040 --> 00:20:22,840
{\an2}Well done. I was so nervous.
Thank you. Well done. Thank you.
497
00:20:25,800 --> 00:20:26,880
{\an8}Very pretty.
498
00:20:26,920 --> 00:20:28,280
{\an2}Yeah.
499
00:20:28,320 --> 00:20:31,880
{\an2}I baked a pistachio and vanilla
marshmallow biscuit.
500
00:20:31,920 --> 00:20:33,880
{\an2}I think your flavours
are really good.
501
00:20:33,920 --> 00:20:37,680
{\an2}The jam comes through, the biscuit,
you do get that pistachio flavour.
502
00:20:37,720 --> 00:20:39,240
{\an2}My only comment would be
503
00:20:39,280 --> 00:20:42,080
{\an2}the biscuit needed a little bit
longer in the oven.
504
00:20:42,120 --> 00:20:43,280
{\an2}Oh!
505
00:20:46,480 --> 00:20:48,160
{\an8}You could've spun the chocolate
506
00:20:48,200 --> 00:20:50,640
{\an2}a little bit neater than that,
but I do like them.
507
00:20:50,680 --> 00:20:52,040
{\an2}I think they do look pretty nice.
508
00:20:52,080 --> 00:20:53,320
{\an2}Ooh. Oh, wow.
509
00:20:53,360 --> 00:20:54,880
{\an2}Ooh, hello.
510
00:20:54,920 --> 00:20:57,160
{\an2}I think your chocolate's
a bit thick down at the bottom.
511
00:20:57,200 --> 00:20:58,800
{\an2}That should've been paper thin.
512
00:21:00,000 --> 00:21:02,280
{\an2}Your orange jam is delicious.
513
00:21:02,320 --> 00:21:03,360
{\an2}Yeah.
514
00:21:03,400 --> 00:21:06,280
{\an2}I think if, instead of putting
a blob of jam in the middle,
515
00:21:06,320 --> 00:21:08,040
{\an2}you'd put a layer of jam... Yeah.
516
00:21:08,080 --> 00:21:10,400
{\an2}..then every mouthful
would've been perfect.
517
00:21:14,200 --> 00:21:15,880
{\an8}Well, they all look neat as a pin
518
00:21:15,920 --> 00:21:17,440
{\an8}and they're certainly identical.
519
00:21:17,480 --> 00:21:19,160
{\an2}Let's cut one of these open.
520
00:21:21,600 --> 00:21:23,160
{\an2}Good crack on the chocolate.
521
00:21:23,200 --> 00:21:25,600
{\an2}Looks lovely inside, Josh.
522
00:21:25,640 --> 00:21:28,720
{\an2}Nice and thin.
Chocolate's beautifully done.
523
00:21:28,760 --> 00:21:32,000
{\an2}I like the balance between the
sweet and the tartness...
524
00:21:32,040 --> 00:21:33,440
{\an2}Yeah. ..which comes from the jam.
525
00:21:33,480 --> 00:21:36,080
{\an2}You've got the nice fruits
coming through in there.
526
00:21:36,120 --> 00:21:37,840
{\an2}Pretty, pretty spot-on.
527
00:21:41,240 --> 00:21:44,400
{\an2}Well, your roses worked, didn't
they? Yeah, they did. Perfect.
528
00:21:46,160 --> 00:21:48,160
{\an2}The rose flavour's definitely there.
529
00:21:48,200 --> 00:21:50,040
{\an2}But I don't think it's too much.
530
00:21:50,080 --> 00:21:51,560
{\an2}I think, yeah, I think you're right.
531
00:21:51,600 --> 00:21:53,200
{\an2}I think the rose level
is about right.
532
00:21:53,240 --> 00:21:57,000
{\an2}The berry in there needed to be a
little bit stronger and more of it,
533
00:21:57,040 --> 00:21:59,600
{\an2}but I think it's very neat and
I think you've done a decent job.
534
00:22:02,400 --> 00:22:06,440
{\an8}They are a bit messy but I do think
they're exciting and attractive.
535
00:22:06,480 --> 00:22:08,240
{\an2}Yeah, they look like crowns,
don't they?
536
00:22:08,280 --> 00:22:10,040
{\an1}ABBI LAUGHS
537
00:22:10,080 --> 00:22:11,920
{\an2}There's a lot of orange in there.
538
00:22:11,960 --> 00:22:13,880
{\an2}Yes, I think probably
a little bit too much.
539
00:22:13,920 --> 00:22:15,320
{\an2}The biscuit is lovely and crispy
540
00:22:15,360 --> 00:22:17,640
{\an2}but the orange is really punching.
541
00:22:17,680 --> 00:22:21,800
{\an2}And be careful to allow yourself
time to finish off your bakes...
542
00:22:21,840 --> 00:22:24,000
{\an2}Yeah. ..with a little bit more
finesse. Yeah.
543
00:22:26,120 --> 00:22:28,040
{\an8}Well, at first glance
they look pretty good.
544
00:22:28,080 --> 00:22:30,520
{\an2}When you look a bit closer,
they're a little bit messy.
545
00:22:30,560 --> 00:22:33,560
{\an2}Interesting inside. I mean, you've
got a lot going on in there
546
00:22:33,600 --> 00:22:34,960
{\an2}when it comes to the layers.
547
00:22:35,000 --> 00:22:38,600
{\an2}These are a peanut biscuit
with white chocolate
548
00:22:38,640 --> 00:22:41,280
{\an2}and peanut butter ganache
and a banana marshmallow.
549
00:22:41,320 --> 00:22:42,960
{\an2}I don't quite know what
I think about that
550
00:22:43,000 --> 00:22:45,440
{\an2}because I think technically
it's perfect. Hmm.
551
00:22:45,480 --> 00:22:47,760
{\an2}Maybe I don't quite share your
four-year-old's tastes.
552
00:22:47,800 --> 00:22:49,760
{\an2}Yeah, possibly so, yeah, yeah!
553
00:22:49,800 --> 00:22:51,680
{\an2}Texture wise it's spot-on.
554
00:22:51,720 --> 00:22:53,920
{\an2}And not a big thick layer
of chocolate. Yeah.
555
00:22:53,960 --> 00:22:55,720
{\an2}It's paper thin and that's how
it should be.
556
00:22:55,760 --> 00:22:57,480
{\an2}If you hadn't put the cartwheel on,
557
00:22:57,520 --> 00:23:00,160
{\an2}they would've looked ten times
better. Yeah. I know.
558
00:23:06,160 --> 00:23:07,480
{\an8}Bit messy, aren't they?
559
00:23:07,520 --> 00:23:10,120
{\an2}Well, I knew they weren't gonna be
560
00:23:10,160 --> 00:23:12,200
{\an2}the most attractive offering
in the tent.
561
00:23:12,240 --> 00:23:14,840
{\an2}I, I wasn't planning on them being
quite so messy.
562
00:23:14,880 --> 00:23:16,920
{\an2}They're probably gonna
taste amazing.
563
00:23:16,960 --> 00:23:19,000
{\an2}Keith, you're looking really
worried.
564
00:23:22,960 --> 00:23:25,760
{\an2}Keith the truth is, it really
is delicious.
565
00:23:25,800 --> 00:23:27,800
{\an2}The, erm, marshmallow's holding
its shape.
566
00:23:27,840 --> 00:23:30,200
{\an2}The raspberry jam is terrific.
567
00:23:30,240 --> 00:23:32,840
{\an2}This is the nicest,
crispest biscuit.
568
00:23:32,880 --> 00:23:34,840
{\an2}So is it ugly but nice?
569
00:23:34,880 --> 00:23:36,760
{\an2}It's beauty and
the beast, that's what it is.
570
00:23:36,800 --> 00:23:39,240
{\an2}Beauty's on the inside.
But look at it. I'll take that.
571
00:23:39,280 --> 00:23:40,920
{\an2}Thank you very much, Keith.
Cheers.
572
00:23:45,200 --> 00:23:48,400
{\an8}So these are biscuit
with ground pistachios,
573
00:23:48,440 --> 00:23:52,160
{\an2}rhubarb and ginger jam
and then chocolate on the top.
574
00:23:52,200 --> 00:23:54,160
{\an2}Where's the, where's the ginger?
575
00:23:54,200 --> 00:23:56,600
{\an2}The jam. It was, it was there.
Where is it?
576
00:23:56,640 --> 00:23:58,320
{\an2}I, I think it ran a wee bit.
577
00:23:58,360 --> 00:24:00,400
{\an2}Well, it ran out
the tent that's what it's done.
578
00:24:00,440 --> 00:24:02,000
{\an2}There's nothing here. Never mind.
579
00:24:02,040 --> 00:24:04,160
{\an2}He's trying to find some.
Oh, stop it!
580
00:24:04,200 --> 00:24:06,040
{\an2}ALISON: Oh, he's trying to see...
Oh, no.
581
00:24:07,320 --> 00:24:09,640
{\an2}No. There's gotta be some somewhere.
582
00:24:09,680 --> 00:24:12,160
{\an2}There is.
I just put a wee thin layer on.
583
00:24:12,200 --> 00:24:14,840
{\an2}Why? Why? Because I didn't want it
to overpower it.
584
00:24:14,880 --> 00:24:17,040
{\an2}See, you've got a wee bit there.
585
00:24:17,080 --> 00:24:19,480
{\an2}Oh, dearie me, never mind.
586
00:24:19,520 --> 00:24:22,480
{\an2}It is, it is dearie me because
otherwise it's nicely constructed.
587
00:24:22,520 --> 00:24:25,160
{\an2}The biscuit is beautiful,
the chocolate's nice and thin.
588
00:24:25,200 --> 00:24:27,840
{\an2}You've done a good job
but we needed the jam.
589
00:24:35,400 --> 00:24:38,320
{\an2}Well, they look very sophisticated
and beautifully piped
590
00:24:38,360 --> 00:24:42,000
{\an2}and the spinning is just so thin
and lovely.
591
00:24:42,040 --> 00:24:44,440
{\an2}My instinct is that
the biscuits are too thick.
592
00:24:44,480 --> 00:24:46,600
{\an2}Because I think that's quite
a mouthful.
593
00:24:47,920 --> 00:24:51,200
{\an2}I think they're,
the biscuit, you think it's thick
594
00:24:51,240 --> 00:24:52,920
{\an8}but it's not because it crumbles
595
00:24:52,960 --> 00:24:54,600
{\an8}and it's so delicate,
596
00:24:54,640 --> 00:24:56,960
{\an8}and the chocolate comes through -
not dark chocolate,
597
00:24:57,000 --> 00:25:00,560
{\an8}but it has a beautiful malted
aftertaste in the mouth.
598
00:25:00,600 --> 00:25:02,200
{\an2}I think they're delicate,
599
00:25:02,240 --> 00:25:03,840
{\an2}I think they're pretty and I have
to...
600
00:25:03,880 --> 00:25:06,440
{\an2}Oh, good for you.
Yeah!
601
00:25:07,840 --> 00:25:10,040
{\an2}Thank you. Ah. I tell you what,
602
00:25:10,080 --> 00:25:13,800
{\an2}that pleases me as much as it
pleases you.
603
00:25:13,840 --> 00:25:16,880
{\an2}Ooh, that's a handshake. I'll have
two of those. Thanks.
604
00:25:24,200 --> 00:25:26,240
{\an2}I got a Hollywood handshake.
605
00:25:28,080 --> 00:25:29,680
{\an2}I was not expecting that at all.
606
00:25:31,280 --> 00:25:33,400
{\an2}Yes!
607
00:25:33,440 --> 00:25:35,480
{\an2}I'm so proud.
608
00:25:35,520 --> 00:25:38,840
{\an2}I don't think I could've got any
better than that.
609
00:25:38,880 --> 00:25:41,960
{\an2}Because the judges aren't blind,
610
00:25:42,000 --> 00:25:45,800
{\an2}they could see that it looked
like a flipping mess.
611
00:25:45,840 --> 00:25:49,360
{\an2}You can't be worried about these
things cos it's done.
612
00:25:49,400 --> 00:25:52,280
{\an2}And I can't do anything about it.
613
00:25:52,320 --> 00:25:55,480
{\an2}And so, yeah, you've just got
to enjoy the moment,
614
00:25:55,520 --> 00:25:59,280
{\an2}keep smiling cos that's what
life's all about, isn't it?
615
00:26:03,360 --> 00:26:06,760
{\an2}While the bakers could practise
their marshmallow biscuits
616
00:26:06,800 --> 00:26:09,400
{\an2}the next challenge is a mystery.
617
00:26:09,440 --> 00:26:11,800
{\an2}Hello, bakers,
welcome back to the tent.
618
00:26:11,840 --> 00:26:15,040
{\an2}It's time for your Technical
Challenge which today has been set
619
00:26:15,080 --> 00:26:17,480
{\an2}for you by the lovely Prue.
Any words of wisdom?
620
00:26:17,520 --> 00:26:20,600
{\an2}I've only got one piece of advice
for you guys,
621
00:26:20,640 --> 00:26:23,800
{\an2}and that is use your time wisely.
622
00:26:23,840 --> 00:26:28,400
{\an2}Now, as always, this challenge is
gonna be judged blind
623
00:26:28,440 --> 00:26:30,160
{\an2}so, guys, off you go.
624
00:26:30,200 --> 00:26:32,080
{\an2}Off you pop and when we say go we
mean go,
625
00:26:32,120 --> 00:26:35,280
{\an2}don't skulk back pretending
to look for your phone charger.
626
00:26:35,320 --> 00:26:37,240
{\an2}OK, Prue would like you to make
627
00:26:37,280 --> 00:26:42,800
{\an2}a batch of 12 perfectly baked
custard creams.
628
00:26:42,840 --> 00:26:44,600
{\an2}Your custard creams should be
629
00:26:44,640 --> 00:26:47,400
{\an2}made with a short buttery biscuit
630
00:26:47,440 --> 00:26:49,800
{\an2}and imprinted with that classic
custard cream design
631
00:26:49,840 --> 00:26:53,040
{\an2}and they should be filled with
a custard buttercream.
632
00:26:53,080 --> 00:26:56,760
{\an2}Sounds delicious. You've got one and
a half hours for this.
633
00:26:56,800 --> 00:26:59,480
{\an2}That does not sound long enough.
On your marks.
634
00:26:59,520 --> 00:27:00,920
{\an2}Get set. Bake!
635
00:27:02,000 --> 00:27:03,200
{\an2}Oh, my gosh.
636
00:27:03,240 --> 00:27:07,200
{\an2}I've never made custard creams.
I've eaten them. But never made one.
637
00:27:07,240 --> 00:27:09,880
{\an2}It's good because you know what they
look and taste like.
638
00:27:09,920 --> 00:27:12,480
{\an2}It's bad because you know what they
look and taste like.
639
00:27:12,520 --> 00:27:15,920
{\an2}Custard creams. I have no idea.
640
00:27:15,960 --> 00:27:18,680
{\an2}I'm a huge fan of custard so I'm
looking forward to all of this.
641
00:27:18,720 --> 00:27:22,200
{\an2}Huge custard man, yeah. I'm from the
North, mate, have it for breakfast.
642
00:27:24,480 --> 00:27:27,600
{\an2}Custard creams, Prue, I think this
is a great Technical Challenge.
643
00:27:27,640 --> 00:27:29,360
{\an2}But do you think it's too simple?
644
00:27:29,400 --> 00:27:32,920
{\an2}It's not that simple.
It's actually easy to go wrong.
645
00:27:32,960 --> 00:27:35,720
{\an2}I think the most common problem
will be people not chilling their
646
00:27:35,760 --> 00:27:37,360
{\an2}biscuit dough enough.
647
00:27:37,400 --> 00:27:40,520
{\an2}It needs to go into the oven
really, really cold.
648
00:27:40,560 --> 00:27:42,200
{\an2}If it's a slightest bit warm,
649
00:27:42,240 --> 00:27:45,200
{\an2}the butter will start to melt and
you'll lose the definition
650
00:27:45,240 --> 00:27:48,160
{\an2}and the shape and the next most
common problem will be not getting
651
00:27:48,200 --> 00:27:51,000
{\an2}the creme au beurre
properly chilled.
652
00:27:51,040 --> 00:27:53,040
{\an2}It's all about chilling and timing.
653
00:27:53,080 --> 00:27:54,640
{\an2}Choose your, uh, biscuit Prue. Hmm.
654
00:27:58,160 --> 00:28:00,440
{\an2}It holds together beautifully.
655
00:28:00,480 --> 00:28:01,920
{\an2}Beautiful custard flavour.
656
00:28:01,960 --> 00:28:04,760
{\an2}but there's a lovely snap to
it as well in the mouth.
657
00:28:04,800 --> 00:28:07,320
{\an2}I tell you what these
taste a whole heap better
658
00:28:07,360 --> 00:28:08,920
{\an2}than the ones in the packet.
659
00:28:11,040 --> 00:28:14,080
{\an2}First instruction - make biscuit
dough, chill in freezer.
660
00:28:14,120 --> 00:28:17,960
{\an2}Just says make the biscuit dough.
Which is really helpful.
661
00:28:18,000 --> 00:28:19,320
{\an2}Thanks, Prue.
662
00:28:19,360 --> 00:28:22,560
{\an2}I actually looked up a custard
cream recipe last night. Shh.
663
00:28:22,600 --> 00:28:26,200
{\an2}You cream together your butter
and sugar and then add in your egg
664
00:28:26,240 --> 00:28:28,320
{\an2}and then you add in your flour
665
00:28:28,360 --> 00:28:31,040
{\an2}and then I've put the custard
powder in with the flour.
666
00:28:31,080 --> 00:28:32,840
{\an2}Hey, Dana. Hi, Alison.
667
00:28:32,880 --> 00:28:34,320
{\an2}You look like you're ahead.
668
00:28:34,360 --> 00:28:36,440
{\an2}Oh, don't say that.
You're doing good.
669
00:28:36,480 --> 00:28:39,400
{\an2}Cos that's how it was last week and
I came last, didn't I? But, erm...
670
00:28:39,440 --> 00:28:42,040
{\an2}Well, no, listen, don't
put no pressure on yourself.
671
00:28:42,080 --> 00:28:43,480
{\an2}Yeah. Have you done this before?
672
00:28:43,520 --> 00:28:46,320
{\an2}No. It's just biscuit, isn't it?
It's just, just biscuit.
673
00:28:46,360 --> 00:28:49,280
{\an2}It's just biscuit. It's not
just biscuit, it's a custard cream.
674
00:28:49,320 --> 00:28:51,680
{\an2}Get it
straight in the freezer.
675
00:28:51,720 --> 00:28:54,920
{\an2}I get the impression from how Prue
was describing it that you
676
00:28:54,960 --> 00:28:57,400
{\an2}haven't got a great
deal of time to mess around.
677
00:28:57,440 --> 00:28:59,760
{\an2}Whole thing about this
is freezing
678
00:28:59,800 --> 00:29:02,040
{\an2}cos you've got a stamp
and you wanna be able to stamp it
679
00:29:02,080 --> 00:29:04,520
{\an2}and see it, don't you? Cos
if you don't, what's the point?
680
00:29:04,560 --> 00:29:06,240
{\an2}It's not a custard cream.
681
00:29:06,280 --> 00:29:09,200
{\an2}It's kind of amazing.
I know I'd love that. Did you know
that existed until today? No.
682
00:29:09,240 --> 00:29:11,000
{\an2}It, it's brilliant. No, me neither.
683
00:29:11,040 --> 00:29:15,680
{\an2}It's almost like a game.
Where we've got to be the quickest
to the button.
684
00:29:15,720 --> 00:29:18,040
{\an2}To the buzzer? Yeah.
685
00:29:18,080 --> 00:29:20,720
{\an2}Who's got the baking? Paul or Prue?
686
00:29:20,760 --> 00:29:22,680
{\an2}Paul.
687
00:29:22,720 --> 00:29:25,560
{\an2}Who's gonna win the Bake Off
this year? Don't... Keith.
688
00:29:29,120 --> 00:29:33,040
{\an2}So step number two is for the
custard buttercream, make
689
00:29:33,080 --> 00:29:35,560
{\an2}a sugar syrup in a small pan
and boil to 121 Celsius.
690
00:29:35,600 --> 00:29:38,760
{\an2}Oh, it's getting very
technical now.
691
00:29:38,800 --> 00:29:40,080
{\an2}Dissolve.
692
00:29:40,120 --> 00:29:42,200
{\an2}It's made like a French
meringue buttercream
693
00:29:42,240 --> 00:29:44,240
{\an2}and I have made one already.
So I know what I'm doing.
694
00:29:44,280 --> 00:29:46,880
{\an2}So this is gonna heat up and then
I'm gonna pour it into my egg
695
00:29:46,920 --> 00:29:49,400
{\an2}yolks and whisk it
until they're really big and fluffy.
696
00:29:49,440 --> 00:29:52,720
{\an2}Well, we've just zoomed past 121 so
I'll just leave it there for a sec.
697
00:29:52,760 --> 00:29:54,600
{\an2}It's fine.
698
00:29:55,680 --> 00:29:58,200
{\an2}I've just
got this to 121 degrees.
699
00:29:58,240 --> 00:30:01,080
{\an2}And I shall be plonking it in here
now with the egg yolks.
700
00:30:01,120 --> 00:30:03,480
{\an2}I know you've gotta do
this really slowly.
701
00:30:03,520 --> 00:30:05,400
{\an2}If you chuck it all in it
will like split.
702
00:30:07,160 --> 00:30:08,880
{\an2}The eggs haven't whisked up,
703
00:30:08,920 --> 00:30:12,520
{\an2}the buttercream has all gone to pot
and I need to start again.
704
00:30:15,000 --> 00:30:17,640
{\an2}So it's getting nice
and thick. Which is what we want.
705
00:30:17,680 --> 00:30:19,920
{\an2}Sieve custard powder then
whisk again.
706
00:30:19,960 --> 00:30:24,360
{\an2}Get as much of that as possible.
And give it another whisk.
707
00:30:26,080 --> 00:30:30,000
{\an2}The buttercream's looking better.
I'm still a lot behind though.
708
00:30:32,200 --> 00:30:35,600
{\an2}When ready, whisk the butter into
the buttercream.
709
00:30:35,640 --> 00:30:37,360
{\an2}And once you incorporate
the butter into it,
710
00:30:37,400 --> 00:30:39,720
{\an2}it will obviously increase in
volume, thicken up.
711
00:30:39,760 --> 00:30:42,160
{\an2}I'm just gonna keep on whisking it
and then it gets nice and fluffy.
712
00:30:42,200 --> 00:30:44,600
{\an2}If it's too loose it's just gonna
splodge out the side everywhere.
713
00:30:44,640 --> 00:30:46,160
{\an2}Plaafff, it's never good.
714
00:30:46,200 --> 00:30:47,600
{\an2}This is pretty terrible.
715
00:30:47,640 --> 00:30:51,560
{\an2}I can see flecks of yellow but I
can't get it to whisk any more.
716
00:30:51,600 --> 00:30:54,080
{\an2}I'm not sure about
the consistency...
717
00:30:55,120 --> 00:30:57,280
{\an2}..but I will go with this.
718
00:30:58,920 --> 00:31:03,080
{\an2}Right, roll out the biscuit dough
and chill in the freezer.
719
00:31:03,120 --> 00:31:05,960
{\an2}It's a lot of chilling.
We need to make 12.
720
00:31:06,000 --> 00:31:09,600
{\an2}That is 24 biscuits.
So it needs to be thin.
721
00:31:09,640 --> 00:31:13,360
{\an2}Custard creams,
about three mil thick, I reckon.
722
00:31:13,400 --> 00:31:16,800
{\an2}We're rolling, it's looking all
right, yeah, the dough's nice.
723
00:31:18,160 --> 00:31:21,680
{\an2}Cristy.
Have you used my biscuit dough?
724
00:31:23,200 --> 00:31:25,760
{\an2}You have.
Oh, my God, I'm so sorry.
725
00:31:25,800 --> 00:31:27,320
{\an2}That's my biscuit dough.
726
00:31:27,360 --> 00:31:29,160
{\an2}Ah!
727
00:31:29,200 --> 00:31:32,480
{\an2}Rowan! Ah, there you go.
I'm so sorry, Rowan.
728
00:31:32,520 --> 00:31:33,840
{\an2}No, it's fine. I thought...
729
00:31:33,880 --> 00:31:36,320
{\an2}Are you swapping dough, you kids?
730
00:31:36,360 --> 00:31:38,280
{\an2}Rowan, what really happened?
731
00:31:38,320 --> 00:31:39,400
{\an2}I found my dough missing.
732
00:31:39,440 --> 00:31:41,920
{\an2}Sabotage? Sabotage, no.
Cristy, you've done a great job.
733
00:31:41,960 --> 00:31:44,640
{\an2}Do you feel like you rolled his out
better than you're doing yours?
734
00:31:44,680 --> 00:31:46,680
{\an2}Yeah, for sure.
Oh, no, what's going on here?
735
00:31:46,720 --> 00:31:47,760
{\an2}Don't.
736
00:31:47,800 --> 00:31:51,760
{\an2}Feel like this is a bit sticky.
Need a bit more of this. Sorry.
737
00:31:51,800 --> 00:31:55,240
{\an2}Before their dough is ready
to be cut and stamped...
738
00:31:55,280 --> 00:31:57,240
{\an2}I think that'll do.
739
00:31:57,280 --> 00:31:59,320
{\an2}..it must be chilled thoroughly.
740
00:31:59,360 --> 00:32:01,840
{\an2}The longer it chills
the better definition it'll be
741
00:32:01,880 --> 00:32:04,240
{\an2}but the less time it will have
to bake and then cool down.
742
00:32:04,280 --> 00:32:06,320
{\an2}But it's a process that
can't be rushed.
743
00:32:06,360 --> 00:32:11,400
{\an2}It's not working. Sticking.
More time in the fridge.
744
00:32:11,440 --> 00:32:15,960
{\an2}You've got 45 minutes left,
everyone, 45 minutes.
745
00:32:18,360 --> 00:32:20,680
{\an2}Please be ready, please be ready,
please be ready.
746
00:32:20,720 --> 00:32:21,960
{\an2}So I'm hoping these are set
747
00:32:22,000 --> 00:32:24,400
{\an2}and they'll push out of this mould
748
00:32:24,440 --> 00:32:28,000
{\an2}but we're gonna find out in
a moment, aren't we? Stamp.
749
00:32:28,040 --> 00:32:30,120
{\an2}I don't know how hard to push.
750
00:32:30,160 --> 00:32:33,120
{\an2}Am I gonna go all the way through?
See, look, it's getting stuck.
751
00:32:33,160 --> 00:32:35,360
{\an2}Is this happening for other people?
752
00:32:35,400 --> 00:32:37,440
{\an2}I'm probably doing it wrong.
753
00:32:37,480 --> 00:32:39,840
{\an2}Give it a bit of welly.
754
00:32:39,880 --> 00:32:41,680
{\an2}Yeah, looks all right.
755
00:32:41,720 --> 00:32:45,240
{\an2}Come on, out you come.
It is a pretty little pattern.
756
00:32:45,280 --> 00:32:46,680
{\an2}It's quite sweet, I think.
757
00:32:46,720 --> 00:32:49,040
{\an2}It's not a uniform custard cream
but she's the first,
758
00:32:49,080 --> 00:32:50,800
{\an2}it's like the first pancake.
759
00:32:50,840 --> 00:32:54,280
{\an2}It's always the worst one
but we go uphill from here.
760
00:32:54,320 --> 00:32:57,640
{\an2}They're not looking too bad at
the moment.
761
00:32:57,680 --> 00:32:59,520
{\an2}Can I press the button?
762
00:32:59,560 --> 00:33:00,920
{\an2}You can do.
763
00:33:00,960 --> 00:33:02,680
{\an2}Hey, presto.
764
00:33:02,720 --> 00:33:03,960
{\an2}So I'm gonna go as far
765
00:33:04,000 --> 00:33:05,720
{\an2}and say that was the best one.
766
00:33:05,760 --> 00:33:07,320
{\an2}Some of us have just got the touch.
767
00:33:07,360 --> 00:33:10,240
{\an2}You do. It won't stop sticking
so it's go back in the freezer
768
00:33:10,280 --> 00:33:12,400
{\an2}with a layer of flour.
769
00:33:12,440 --> 00:33:15,840
{\an2}Nightmare, aren't they? After you.
Thank you.
770
00:33:15,880 --> 00:33:19,800
{\an2}It's sticking to the... Agh!
..cutter.
771
00:33:19,840 --> 00:33:22,280
{\an2}Ah, not at all neat.
772
00:33:22,320 --> 00:33:25,840
{\an2}I'm very concerned about this.
773
00:33:25,880 --> 00:33:29,840
{\an2}This dough has gone too soft
to manipulate. Freezer.
774
00:33:29,880 --> 00:33:32,640
{\an2}Bakers, you've got half
an hour left.
775
00:33:32,680 --> 00:33:34,760
{\an2}Ah. Running out of time.
776
00:33:34,800 --> 00:33:39,480
{\an2}That's not very long.
I need to get mine in the oven.
777
00:33:39,520 --> 00:33:42,960
{\an2}It just says bake.
13 to start with.
778
00:33:43,000 --> 00:33:44,840
{\an2}Eight minutes.
779
00:33:44,880 --> 00:33:46,840
{\an2}So I'm gonna go
for about 12 minutes.
780
00:33:46,880 --> 00:33:48,840
{\an2}They're quite pale, aren't they?
781
00:33:48,880 --> 00:33:50,840
{\an2}Quite insipid actually, like me in
the winter.
782
00:33:52,160 --> 00:33:54,120
{\an2}Come on, custard cream.
783
00:33:54,160 --> 00:33:56,120
{\an2}Abbi, get a bit closer.
784
00:33:57,680 --> 00:33:59,120
{\an2}It's already melting.
785
00:33:59,160 --> 00:34:00,880
{\an2}I think the design's just gonna
be lost.
786
00:34:00,920 --> 00:34:03,040
{\an2}I didn't chill them long enough,
I know I didn't.
787
00:34:04,360 --> 00:34:06,960
{\an2}So I've put a batch of 12 in.
788
00:34:07,000 --> 00:34:09,680
{\an2}It's gonna be tough to go again.
789
00:34:09,720 --> 00:34:11,520
{\an2}I had timing issues this morning.
790
00:34:11,560 --> 00:34:14,680
{\an2}Bakers, you've got ten minutes left,
ten minutes.
791
00:34:14,720 --> 00:34:16,680
{\an2}I don't know when they're gonna
be ready.
792
00:34:16,720 --> 00:34:18,960
{\an2}Oh, I don't know, I don't know.
It's hard to call, isn't it?
793
00:34:19,000 --> 00:34:21,680
{\an2}As soon as I start seeing
them getting brown then they're
coming out.
794
00:34:21,720 --> 00:34:22,720
{\an2}I love a custard cream
795
00:34:22,760 --> 00:34:25,760
{\an2}and I'm gonna be mentally scarred by
them now, aren't I, forever?
796
00:34:25,800 --> 00:34:28,000
{\an2}I'm never gonna be able
to eat one again, am I?
797
00:34:28,040 --> 00:34:30,320
{\an2}I'm coming out.
Mine look a bit ropey.
798
00:34:30,360 --> 00:34:31,680
{\an2}But they're coming out whatever.
799
00:34:31,720 --> 00:34:35,200
{\an2}They're looking all right
I think actually, yeah. Looking
custard cream-ish.
800
00:34:35,240 --> 00:34:36,600
{\an2}That one's nice.
801
00:34:36,640 --> 00:34:37,680
{\an2}This one's gonna be a top.
802
00:34:37,720 --> 00:34:40,360
{\an2}This one's gonna be a bottom.
I'm a man with a plan.
803
00:34:40,400 --> 00:34:43,000
{\an2}I'm gonna take these out cos
they've gotta cool down.
804
00:34:43,040 --> 00:34:44,800
{\an2}I will put it in the freezer.
805
00:34:44,840 --> 00:34:46,360
{\an2}Ah...
806
00:34:49,800 --> 00:34:51,480
{\an2}I dropped.
807
00:34:51,520 --> 00:34:55,040
{\an2}Rowan, what you doing? I'm warming
my cream. Rowan.
808
00:34:57,720 --> 00:34:59,920
{\an2}I don't think my buttercream's as
nice as I would like.
809
00:34:59,960 --> 00:35:03,440
{\an2}I've probably overfilled them
but it doesn't matter.
810
00:35:03,480 --> 00:35:07,000
{\an2}I'm shaking. This is ridiculous.
I can't do it.
811
00:35:07,040 --> 00:35:08,880
{\an2}Bakers, you've got one minute left.
812
00:35:08,920 --> 00:35:12,800
{\an2}If I can't get 12 out at least
I'm-a get six out.
813
00:35:12,840 --> 00:35:14,520
{\an2}I don't know what they're gonna say.
814
00:35:14,560 --> 00:35:16,640
{\an2}They don't look perfect to me.
815
00:35:16,680 --> 00:35:18,400
{\an2}So ugly.
816
00:35:19,800 --> 00:35:21,920
{\an2}OK, bakers, your time is up.
817
00:35:21,960 --> 00:35:24,120
{\an2}Please come and bring your bakes
818
00:35:24,160 --> 00:35:27,240
{\an2}and place them behind your
beautiful photos.
819
00:35:27,280 --> 00:35:30,640
{\an2}They are so ugly.
They look absolutely...
820
00:35:31,960 --> 00:35:34,120
{\an8}..rubbish.
I've got custard on my trainers.
821
00:35:34,160 --> 00:35:36,840
{\an2}On your meggings? On my megging?
822
00:35:36,880 --> 00:35:38,920
{\an8}Yeah. What's that?
Your megging, trainers.
823
00:35:42,000 --> 00:35:44,960
{\an2}OK, bakers, let's welcome back
our judges.
824
00:35:45,000 --> 00:35:46,520
{\an2}We missed you guys.
825
00:35:46,560 --> 00:35:49,600
{\an2}Paul and Prue are looking
for 12 identical custard creams
826
00:35:49,640 --> 00:35:52,400
{\an2}with their iconic pattern well
defined and filled
827
00:35:52,440 --> 00:35:54,440
{\an2}with a smooth custard buttercream
828
00:35:54,480 --> 00:35:57,080
{\an2}and they have no idea
whose are whose.
829
00:35:57,120 --> 00:36:00,720
{\an2}Not very easy, but you seem
to have more or less managed it.
830
00:36:00,760 --> 00:36:01,760
{\an2}More or less!
831
00:36:03,480 --> 00:36:05,280
{\an2}Shall we start over here, Prue?
832
00:36:05,320 --> 00:36:07,360
{\an2}They look a bit pale,
is my first thought.
833
00:36:07,400 --> 00:36:08,800
{\an2}They do look a bit pale.
834
00:36:08,840 --> 00:36:11,520
{\an2}There is a bit of definition
there... Yes, it's good.
835
00:36:11,560 --> 00:36:12,800
{\an2}..and they are pretty neat.
836
00:36:12,840 --> 00:36:14,280
{\an2}And they're not overfilled.
837
00:36:14,320 --> 00:36:15,360
{\an2}Nice snap.
838
00:36:17,760 --> 00:36:20,480
{\an2}That biscuit just needs
a bit longer in the oven.
839
00:36:20,520 --> 00:36:22,480
{\an2}It's got a slightly floury taste.
840
00:36:23,800 --> 00:36:24,920
{\an2}Moving on to number two.
841
00:36:24,960 --> 00:36:26,880
{\an2}Now these lost a little bit of
definition here.
842
00:36:26,920 --> 00:36:30,120
{\an2}The filling inside is a bit sparse.
843
00:36:30,160 --> 00:36:33,160
{\an2}Also it's not quite set. Mm-hm.
844
00:36:33,200 --> 00:36:35,880
{\an2}Still very soft.
And so's the biscuit actually.
845
00:36:35,920 --> 00:36:37,240
{\an2}Not much snap to that.
846
00:36:37,280 --> 00:36:40,840
{\an2}Again, I think it needs a little
longer in the oven. Yeah, it does.
847
00:36:40,880 --> 00:36:43,880
{\an2}This one unfortunately
has very little definition.
848
00:36:43,920 --> 00:36:46,360
{\an2}You can't read "custard cream"
on it. Yeah.
849
00:36:46,400 --> 00:36:49,320
{\an2}Well, filled though.
Difference in thickness and thin.
850
00:36:49,360 --> 00:36:52,440
{\an2}They're just not rolled enough
because the dough was quite soft.
851
00:36:55,040 --> 00:36:57,040
{\an2}The custard is
better than the biscuit.
852
00:36:57,080 --> 00:36:58,760
{\an2}Yeah, it is.
853
00:36:58,800 --> 00:37:01,280
{\an2}This has got a bit of colour
to it, which I quite like.
854
00:37:01,320 --> 00:37:03,920
{\an2}We expect a little bit more
definition, but it's not bad.
855
00:37:03,960 --> 00:37:06,640
{\an2}The piping's pretty good. Yeah.
Mm-mm.
856
00:37:07,760 --> 00:37:09,440
{\an2}And tastes properly baked. Mm-hm.
857
00:37:10,600 --> 00:37:14,120
{\an2}Moving on. Lovely colour,
pretty even on the top and bottom.
858
00:37:14,160 --> 00:37:17,280
{\an2}Very, very good. Well filled.
Mm-hm.
859
00:37:17,320 --> 00:37:19,360
{\an2}Needed a little bit longer
in the oven.
860
00:37:19,400 --> 00:37:21,360
{\an2}It's a pity because,
apart from that,
861
00:37:21,400 --> 00:37:25,080
{\an2}I would've said that's pretty
faultless. They look wonderful.
862
00:37:25,120 --> 00:37:27,360
{\an2}Now, this one's got a little bit
more colour on it.
863
00:37:27,400 --> 00:37:29,160
{\an2}There's a bit of definition here,
864
00:37:29,200 --> 00:37:31,880
{\an2}although it's washed out on
a few of them. Well filled.
865
00:37:33,400 --> 00:37:36,240
{\an2}The custard comes through really
nicely in it. Good flavour.
866
00:37:36,280 --> 00:37:40,000
{\an2}Same old problem.
A little bit underbaked.
867
00:37:40,040 --> 00:37:41,440
{\an1}THUNDER RUMBLES
868
00:37:41,480 --> 00:37:43,400
{\an2}Lost a bit of definition in places.
869
00:37:43,440 --> 00:37:46,040
{\an2}Yeah, and a little unevenly filled.
Yeah.
870
00:37:48,200 --> 00:37:50,440
{\an2}There is actually a little bit
of a crunch to that.
871
00:37:50,480 --> 00:37:52,680
{\an2}It's not bad, but it's a
bit...thick.
872
00:37:53,840 --> 00:37:55,560
{\an2}This one, a lot of them,
are misshapen.
873
00:37:55,600 --> 00:37:57,920
{\an2}That one's thin at one end
and fat at the other.
874
00:37:57,960 --> 00:38:00,520
{\an2}That one there's got no definition
on it at all.
875
00:38:00,560 --> 00:38:02,480
{\an2}That custard actually curdled.
876
00:38:03,640 --> 00:38:05,240
{\an2}It's a shame.
877
00:38:05,280 --> 00:38:08,000
{\an2}This has got nice definition.
Beautiful. Nice and equal.
878
00:38:08,040 --> 00:38:10,400
{\an2}Colour's right. It's got the
slight brown hue to it.
879
00:38:10,440 --> 00:38:12,920
{\an2}That looks really good.
Nice and thin.
880
00:38:12,960 --> 00:38:15,680
{\an2}Yeah, mm-hm. Now you're talking,
really crispy.
881
00:38:15,720 --> 00:38:18,320
{\an2}That's a custard cream.
In fact that's a lot better
882
00:38:18,360 --> 00:38:21,760
{\an2}than a commercial custard cream.
Very, very good.
883
00:38:21,800 --> 00:38:24,960
{\an2}These are a bit messy.
Uneven, no definition, the dough
884
00:38:25,000 --> 00:38:27,640
{\an2}was obviously very soft, very
difficult to cut.
885
00:38:29,960 --> 00:38:33,360
{\an2}It's like rubber.
Not a success, sadly. Mm-hm.
886
00:38:34,880 --> 00:38:36,960
{\an2}Hmm. Now these look great.
Don't they look good?
887
00:38:37,000 --> 00:38:38,920
{\an2}Even, they look very professional.
888
00:38:40,040 --> 00:38:44,040
{\an2}Sadly, slightly underbaked. You know
why, it's cos they're too thick.
889
00:38:44,080 --> 00:38:47,560
{\an2}Mm-hm, another couple of minutes
that would've been perfect.
890
00:38:47,600 --> 00:38:49,280
{\an2}It's a real shame.
891
00:38:49,320 --> 00:38:51,520
{\an2}ALISON: Paul and Prue will now rank
the custard creams
892
00:38:51,560 --> 00:38:53,280
{\an2}from worst to best.
893
00:38:53,320 --> 00:38:56,440
{\an2}In 11th place, we have this one.
894
00:38:56,480 --> 00:38:59,200
{\an2}Keith, they're a bit of a mess.
Bit misshapen.
895
00:38:59,240 --> 00:39:01,520
{\an2}They look like they were done
in a rush.
896
00:39:01,560 --> 00:39:04,120
{\an2}In 10th spot, we have this one.
897
00:39:04,160 --> 00:39:07,760
{\an2}Saku, a real mess and too soft,
slightly underbaked.
898
00:39:08,800 --> 00:39:10,600
{\an2}In ninth place, we have this one.
899
00:39:10,640 --> 00:39:12,480
{\an2}Cristy, they're a bit uneven.
900
00:39:12,520 --> 00:39:14,280
{\an2}And so, you don't get
the definition.
901
00:39:14,320 --> 00:39:15,880
{\an2}NOEL: Tasha's in eighth place,
902
00:39:15,920 --> 00:39:17,080
{\an2}Dana seventh,
903
00:39:17,120 --> 00:39:18,120
{\an2}Josh sixth,
904
00:39:18,160 --> 00:39:19,280
{\an2}Matty fifth
905
00:39:19,320 --> 00:39:20,840
{\an2}and Nicky in fourth.
906
00:39:20,880 --> 00:39:23,200
{\an2}And in third place,
we have this one.
907
00:39:23,240 --> 00:39:25,160
{\an2}Rowan, they're really nice,
908
00:39:25,200 --> 00:39:26,880
{\an2}they're just a little bit soft.
909
00:39:28,080 --> 00:39:29,680
{\an2}In second, we have this one.
910
00:39:29,720 --> 00:39:30,720
{\an2}Whose is this?
911
00:39:31,800 --> 00:39:33,840
{\an2}To be honest,
these were pretty good,
912
00:39:33,880 --> 00:39:35,480
{\an2}just not as good as number one.
913
00:39:35,520 --> 00:39:36,720
{\an2}Well done.
914
00:39:36,760 --> 00:39:39,400
{\an2}Which means the winner is this one.
915
00:39:39,440 --> 00:39:43,040
{\an2}Abbi! Pretty well perfect
custard creams, well done.
916
00:39:47,800 --> 00:39:50,080
{\an2}Oh, I'm just so, so relieved!
917
00:39:50,120 --> 00:39:52,840
{\an2}I mean, "Better than a commercial
custard cream."
918
00:39:52,880 --> 00:39:55,360
{\an2}That's high praise.
I'm really pleased about that.
919
00:39:55,400 --> 00:39:57,160
{\an2}I pulled that out the bag,
didn't I, really.
920
00:39:57,200 --> 00:40:00,200
{\an2}That is so much better than last
week when I came 12th.
921
00:40:00,240 --> 00:40:01,920
{\an2}I can have a drink tonight now!
922
00:40:01,960 --> 00:40:03,320
{\an1}Seventh place!
923
00:40:05,720 --> 00:40:08,800
{\an2}Just the Showstopper remains
before Paul and Prue decide
924
00:40:08,840 --> 00:40:10,600
{\an2}who will be leaving the tent
925
00:40:10,640 --> 00:40:13,160
{\an2}and who will be crowned
this week's Star Baker.
926
00:40:13,200 --> 00:40:15,400
{\an2}I'm really enjoying biscuit week.
927
00:40:15,440 --> 00:40:19,440
{\an2}For me, highlight, Tasha's
handshake. That was incredible.
928
00:40:19,480 --> 00:40:22,600
{\an2}I missed it. It was my first one,
it was amazing. Well deserved.
929
00:40:22,640 --> 00:40:25,680
{\an2}It was well deserved. She dropped
a little bit in the Tech.
930
00:40:25,720 --> 00:40:29,080
{\an2}I'd like to see her do really
well in the Showstopper. Yes.
931
00:40:29,120 --> 00:40:32,720
{\an2}So who do you think is in danger of
going? I think Keith is in trouble.
932
00:40:32,760 --> 00:40:36,400
{\an2}The actual marshmallow biscuit
he created looked awful.
933
00:40:36,440 --> 00:40:39,200
{\an2}I mean, really big lumps
of nuts on the top.
934
00:40:39,240 --> 00:40:41,160
{\an2}But the taste was very good.
935
00:40:41,200 --> 00:40:43,720
{\an2}I think Dana is in
a little bit of trouble.
936
00:40:43,760 --> 00:40:46,920
{\an2}Struggled in the Sig and she
was seventh in the Technical.
937
00:40:46,960 --> 00:40:49,840
{\an2}What about No Jam Nicky?
That was the funniest.
938
00:40:49,880 --> 00:40:52,800
{\an2}No Jam Nicky!
She had literally no jam whatsoever.
939
00:40:52,840 --> 00:40:56,640
{\an2}She picked two flavours,
rhubarb and ginger, which
really bring a flavour.
940
00:40:56,680 --> 00:40:59,280
{\an2}Beautiful flavours
and then hardly put them in.
941
00:40:59,320 --> 00:41:01,920
{\an2}Who is in line for Star Baker
at the moment?
942
00:41:01,960 --> 00:41:03,920
{\an2}Rowan. Tash.
943
00:41:03,960 --> 00:41:07,200
{\an2}I can't call it. I can't call it,
can you call it? Nobody can.
944
00:41:07,240 --> 00:41:10,000
{\an2}Not even the god of baking,
Paul Hollywood!
945
00:41:10,040 --> 00:41:11,960
{\an2}No, not even Paul Hollywood.
946
00:41:16,160 --> 00:41:17,800
{\an2}Morning, bakers.
947
00:41:17,840 --> 00:41:20,120
{\an2}For your Showstopper challenge,
948
00:41:20,160 --> 00:41:25,760
{\an2}Prue and Paul would like you to make
an amazing illusion biscuit display,
949
00:41:25,800 --> 00:41:28,800
{\an2}which is depicting
your favourite meal.
950
00:41:28,840 --> 00:41:31,400
{\an2}What if their favourite meal
is a plate of biscuits?
951
00:41:31,440 --> 00:41:33,720
{\an2}You didn't think about that,
did you, Paul?
952
00:41:33,760 --> 00:41:37,560
{\an2}Now, you can choose any style of
biscuit. It's completely up to you.
953
00:41:37,600 --> 00:41:41,400
{\an2}But it's got a taste amazing
and look visually realistic.
954
00:41:41,440 --> 00:41:44,960
{\an2}You have four hours,
which seems a hell of a lot of time.
955
00:41:45,000 --> 00:41:47,600
{\an2}On your marks. Get set. Bake.
956
00:41:50,200 --> 00:41:53,440
{\an2}I'm looking forward
to the challenge today.
It's a bit different, isn't it?
957
00:41:53,480 --> 00:41:57,080
{\an2}It's like something you never
think of doing basically,
so it's pretty cool.
958
00:41:57,120 --> 00:41:59,240
{\an2}I feel like I'm a very
creative person,
959
00:41:59,280 --> 00:42:01,320
{\an2}so I love coming up with new ideas.
960
00:42:01,360 --> 00:42:04,600
{\an2}So it's kind of like my way,
I can finally get inventive.
961
00:42:04,640 --> 00:42:06,680
{\an2}I'm very excited, I really am.
962
00:42:06,720 --> 00:42:12,640
{\an2}We've asked them to make a meal or
a banquet scene out of biscuits.
963
00:42:12,680 --> 00:42:17,000
{\an2}It could be burgers, it could be
pizzas, it could be anything.
Mine personally? Pizza.
964
00:42:17,040 --> 00:42:19,800
{\an2}They really have to be a little
bit artistic with this
965
00:42:19,840 --> 00:42:23,200
{\an2}and certainly a little bit of
sculpting knowledge would be useful.
966
00:42:23,240 --> 00:42:26,080
{\an2}Nearly all the biscuits they bake
are going to have to be a very
967
00:42:26,120 --> 00:42:29,760
{\an2}specific shape, so there is a real
danger of overworking the dough.
968
00:42:29,800 --> 00:42:33,280
{\an2}And we all know that if you
overwork the dough it gets tough
969
00:42:33,320 --> 00:42:37,200
{\an2}and loses its crumbly texture
and its crack.
970
00:42:37,240 --> 00:42:39,800
{\an2}We want the biscuits
to taste good, look good,
971
00:42:39,840 --> 00:42:41,840
{\an2}but look like something else.
972
00:42:41,880 --> 00:42:44,280
{\an2}I want it to really have
that wow factor
973
00:42:44,320 --> 00:42:46,240
{\an2}because it is the Showstopper
974
00:42:46,280 --> 00:42:48,800
{\an2}and certainly for one baker
it's their last bake.
975
00:42:50,360 --> 00:42:53,880
{\an2}Hello, Josh. Hello. Hello, Josh.
Right, Josh, illusion bake.
976
00:42:53,920 --> 00:42:56,720
{\an2}What are you doing?
I am doing burger and fries.
977
00:42:56,760 --> 00:42:58,960
{\an2}I've got five different
types of biscuit.
978
00:42:59,000 --> 00:43:01,200
{\an2}I've got a gingerbread
for the chopping board
979
00:43:01,240 --> 00:43:03,480
{\an2}and then the burger
is going to be a Florentine.
980
00:43:03,520 --> 00:43:06,880
{\an2}Florentine, that's a very good idea.
It looks so realistic as well.
981
00:43:06,920 --> 00:43:10,400
{\an2}Josh's gingerbread board will
display his orange shortbread fries
982
00:43:10,440 --> 00:43:14,000
{\an2}and his towering burger complete
with his Florentine patties,
983
00:43:14,040 --> 00:43:16,000
{\an2}almond flavoured burger buns
984
00:43:16,040 --> 00:43:18,960
{\an2}and salad made from strawberry
flavoured sugar biscuits.
985
00:43:19,000 --> 00:43:21,520
{\an2}I love this idea. You've thought
this through really well.
986
00:43:21,560 --> 00:43:23,520
{\an2}Do you know what would
really help you?
987
00:43:23,560 --> 00:43:26,120
{\an2}If you get a real burger and chips
and put it to the side,
988
00:43:26,160 --> 00:43:29,280
{\an2}just so we've got something to look
at the difference between the two.
989
00:43:29,320 --> 00:43:31,880
{\an2}Shall we order it now? Yes.
You might lose it though.
990
00:43:31,920 --> 00:43:35,480
{\an2}It might disappear down Paul's neck!
See you, Josh. Well done.
991
00:43:36,480 --> 00:43:40,920
{\an2}Josh isn't the only baker recreating
their favourite fast food feast.
992
00:43:40,960 --> 00:43:43,000
{\an2}So I am making pizza.
993
00:43:43,040 --> 00:43:45,240
{\an2}It was an absolute no-brainer.
994
00:43:45,280 --> 00:43:48,280
{\an2}I literally probably have pizza
every Friday night.
995
00:43:48,320 --> 00:43:50,400
{\an2}Dana's gravity defined pizza
996
00:43:50,440 --> 00:43:53,640
{\an2}will comprise a maple pecan
shortbread base,
997
00:43:53,680 --> 00:43:56,400
{\an2}date rolled stuffed crust
and a tuile pepperoni.
998
00:43:56,440 --> 00:43:59,800
{\an2}What happened in the Signature?
Paul said he did like it.
999
00:43:59,840 --> 00:44:02,800
{\an2}He literally said those words.
What about Prue? Prue liked it.
1000
00:44:02,840 --> 00:44:05,600
{\an2}It's not enough though, is it?
It was very good cop, bad cop.
1001
00:44:05,640 --> 00:44:08,880
{\an2}You need blue eyes to like it,
don't you? Are you slightly angry?
1002
00:44:08,920 --> 00:44:10,240
{\an2}Livid.
1003
00:44:11,520 --> 00:44:13,080
{\an2}First batch in.
1004
00:44:13,120 --> 00:44:15,000
{\an2}With multiple batches to bake
1005
00:44:15,040 --> 00:44:18,120
{\an2}in various shapes, sizes,
thicknesses and doughs...
1006
00:44:18,160 --> 00:44:20,720
{\an2}That's going to go in the oven
for 36 minutes.
1007
00:44:20,760 --> 00:44:24,160
{\an2}..the bakers will need to work
as efficiently as possible...
1008
00:44:24,200 --> 00:44:26,400
{\an2}Right, behave yourselves.
1009
00:44:26,440 --> 00:44:30,000
{\an2}..if they are to keep their biscuit
production line running smoothly.
1010
00:44:30,040 --> 00:44:31,680
{\an2}There is just so much to do.
1011
00:44:31,720 --> 00:44:34,400
{\an2}I've selected things and done them
at the right thickness,
1012
00:44:34,440 --> 00:44:38,400
{\an2}so the oven temperature doesn't
really need to change much at all
throughout the whole bake.
1013
00:44:38,440 --> 00:44:41,160
{\an2}I bake these, then they come out.
Then I bake my steamer basket.
1014
00:44:41,200 --> 00:44:43,440
{\an2}Then I bake the other half
of my steamer basket.
1015
00:44:43,480 --> 00:44:46,000
{\an2}Then I bake my dumplings.
Then I bake my other dumplings.
1016
00:44:46,040 --> 00:44:48,040
{\an2}Then I do the batter ones
towards the end.
1017
00:44:48,080 --> 00:44:51,360
{\an2}Just got to tick everything off to
make sure I don't miss anything.
1018
00:44:51,400 --> 00:44:53,200
{\an2}I'm going to do like a cheeseboard.
1019
00:44:53,240 --> 00:44:57,280
{\an2}I've made marzipan to go on top
of the biscotti to give you
the cured meat illusion.
1020
00:44:57,320 --> 00:44:59,800
{\an2}What's happening here?
Is that bacon?
1021
00:44:59,840 --> 00:45:03,320
{\an2}I knew it looked like bacon,
but it's not. What is it?
It's supposed to be Parma ham.
1022
00:45:03,360 --> 00:45:06,800
{\an2}Oh, yeah, that's fine. Yeah, it does
look like Parma ham. Does it? Yeah.
1023
00:45:06,840 --> 00:45:09,720
{\an2}Alongside her marzipan ham
covered biscotti,
1024
00:45:09,760 --> 00:45:13,760
{\an2}Cristy's grazing board will feature
fondant-topped ginger biscuits
1025
00:45:13,800 --> 00:45:16,280
{\an2}masquerading as slices of cheese,
1026
00:45:16,320 --> 00:45:18,840
{\an2}and chorizo and orange
and pistachio biscuits
1027
00:45:18,880 --> 00:45:21,560
{\an2}that will be stacked to make
an array of cheeses.
1028
00:45:21,600 --> 00:45:22,880
{\an2}Oh, look at the bacon!
1029
00:45:22,920 --> 00:45:24,200
{\an2}It's Parma ham.
1030
00:45:24,240 --> 00:45:26,240
{\an2}It's Parma ham. It's not bacon.
1031
00:45:26,280 --> 00:45:28,200
{\an2}Same thing, innit?
That's what I said!
1032
00:45:29,400 --> 00:45:31,760
{\an2}It does look like bacon. All right,
don't laugh at me.
1033
00:45:31,800 --> 00:45:34,640
{\an2}Cristy's not the only baker counting
on cured meat
1034
00:45:34,680 --> 00:45:36,080
{\an2}to make an impression.
1035
00:45:36,120 --> 00:45:38,520
{\an2}This is sugar cookie prosciutto.
1036
00:45:38,560 --> 00:45:40,560
{\an2}I love a charcuterie night
with my mates.
1037
00:45:40,600 --> 00:45:42,920
{\an2}It's quite nice to get everyone
around the dinner table,
1038
00:45:42,960 --> 00:45:45,920
{\an2}and you can just kind of chill out,
talk to people,
1039
00:45:45,960 --> 00:45:48,520
{\an2}eat some really smelly cheese,
1040
00:45:48,560 --> 00:45:51,360
{\an2}and gorge on crackers and down
the wine. It's great.
1041
00:45:51,400 --> 00:45:54,760
{\an2}Featuring prosciutto sugar biscuits,
and slices of bread
1042
00:45:54,800 --> 00:45:57,480
{\an2}and cheese made from Polish
gingerbread,
1043
00:45:57,520 --> 00:46:01,480
{\an2}Rowan's attempting a recreation of
his favourite student night in.
1044
00:46:01,520 --> 00:46:03,280
{\an2}So you've got a cupboard full
of pinot
1045
00:46:03,320 --> 00:46:05,400
{\an2}and a load of charcuterie in
the fridge? Yeah.
1046
00:46:05,440 --> 00:46:07,160
{\an2}And that's your university life?
1047
00:46:07,200 --> 00:46:09,760
{\an2}That's me, yeah. Question, how do
you afford all this?
1048
00:46:09,800 --> 00:46:11,960
{\an2}This is like...
You're at university.
1049
00:46:12,000 --> 00:46:14,440
{\an2}I'm at uni. Yet you're having
one of these boards?
1050
00:46:14,480 --> 00:46:18,320
{\an2}You don't want to see my overdraft,
Alison. You don't. I don't.
1051
00:46:18,360 --> 00:46:21,320
{\an2}The battle of the grazing boards has
a third contender.
1052
00:46:21,360 --> 00:46:23,240
{\an2}It's like a cheese board is
what I'm going for.
1053
00:46:23,280 --> 00:46:26,120
{\an2}There's going to be a brie,
camembert, Swiss,
1054
00:46:26,160 --> 00:46:29,560
{\an2}some crackers. Yeah, I've got
tonnes to do.
1055
00:46:29,600 --> 00:46:31,960
{\an2}Yeah, maybe too much. We'll see.
1056
00:46:32,000 --> 00:46:34,360
{\an2}Matty's ambitious cheese board
will be made up
1057
00:46:34,400 --> 00:46:37,120
{\an2}of six different biscuits,
including two shortbreads,
1058
00:46:37,160 --> 00:46:40,280
{\an2}macaron grapes,
and garibaldi crackers.
1059
00:46:40,320 --> 00:46:42,200
{\an2}Who do you think your toughest
1060
00:46:42,240 --> 00:46:45,000
{\an2}competition is?
Anyone you're scared of?
1061
00:46:45,040 --> 00:46:47,760
{\an2}Abbi. Abbi. It's so nerve-racking
being behind
1062
00:46:47,800 --> 00:46:50,760
{\an2}Abbi as well, cos I can see
everything she's doing.
1063
00:46:50,800 --> 00:46:52,320
{\an2}This is my steamer basket.
1064
00:46:52,360 --> 00:46:54,200
{\an2}This is the lattice part of it.
1065
00:46:54,240 --> 00:46:57,640
{\an2}So for my Showstopper, I am making
a dim sum brunch
1066
00:46:57,680 --> 00:47:00,200
{\an2}because I love Chinese food.
1067
00:47:00,240 --> 00:47:02,120
{\an2}And I like cooking it a lot,
1068
00:47:02,160 --> 00:47:03,880
{\an2}it's like my favourite thing
to cook.
1069
00:47:03,920 --> 00:47:05,640
{\an2}So I thought, you know what,
I'll give it a go,
1070
00:47:05,680 --> 00:47:06,920
{\an2}make it out of biscuit.
1071
00:47:06,960 --> 00:47:08,960
{\an2}Abbi's dim sum feast will
see marzipan
1072
00:47:09,000 --> 00:47:11,480
{\an2}and cherry-filled brandy snap spring
rolls,
1073
00:47:11,520 --> 00:47:14,160
{\an2}alongside a lemon and Earl Grey
biscuit steamer
1074
00:47:14,200 --> 00:47:17,560
{\an2}and apricot and pistachio filled
biscuit dumplings.
1075
00:47:17,600 --> 00:47:20,840
{\an2}And I'm also making fortune cookies,
which aren't technically an illusion
1076
00:47:20,880 --> 00:47:24,560
{\an2}but it feels like it wouldn't be
complete without fortune cookies.
1077
00:47:24,600 --> 00:47:28,120
{\an2}So, I've written some
little fortunes.
1078
00:47:28,160 --> 00:47:31,640
{\an2}One says - Watch out, things are
getting "in tents".
1079
00:47:31,680 --> 00:47:32,960
{\an2}Cos we're in a tent.
1080
00:47:34,240 --> 00:47:38,400
{\an2}Also trying to impress with
an East Asian theme is Tasha.
1081
00:47:38,440 --> 00:47:42,200
{\an2}I'm making a Japanese katsu.
1082
00:47:42,240 --> 00:47:43,520
{\an2}When my friends and I go to
1083
00:47:43,560 --> 00:47:47,120
{\an2}a new Japanese restaurant we always
kind of base
1084
00:47:47,160 --> 00:47:51,840
{\an2}our judgment of the restaurant on
how well they do the katsu.
1085
00:47:53,080 --> 00:47:56,840
{\an2}Tasha's biscuity take on her
benchmark meal will see orange
1086
00:47:56,880 --> 00:47:58,920
{\an2}and almond biscotti chicken,
1087
00:47:58,960 --> 00:48:01,960
{\an2}an intricately painted Palet Breton
biscuit bowl
1088
00:48:02,000 --> 00:48:04,280
{\an2}and matcha Viennese cups.
1089
00:48:04,320 --> 00:48:06,520
{\an2}You had an up and down day
yesterday.
1090
00:48:08,440 --> 00:48:10,880
{\an2}I think in the technical you did OK,
1091
00:48:10,920 --> 00:48:13,320
{\an2}but in the signature you smashed it
out the park.
1092
00:48:13,360 --> 00:48:16,040
{\an2}I expect today to be as good as
your signature.
1093
00:48:16,080 --> 00:48:20,080
{\an2}No pressure. No pressure. See you
later, Tash. Thank you.
1094
00:48:20,120 --> 00:48:21,800
{\an2}Oh, my God.
1095
00:48:21,840 --> 00:48:25,040
{\an2}While Tasha toils to recreate
yesterday's success,
1096
00:48:25,080 --> 00:48:29,040
{\an2}one baker is hoping history won't be
repeating itself today.
1097
00:48:29,080 --> 00:48:31,600
{\an2}I'm hoping to present you
with something that looks
1098
00:48:31,640 --> 00:48:33,840
{\an2}a bit better than the two dog's
breakfasts
1099
00:48:33,880 --> 00:48:35,760
{\an2}that I presented you with yesterday.
1100
00:48:35,800 --> 00:48:37,280
{\an2}Well, they tasted great.
1101
00:48:37,320 --> 00:48:40,600
{\an2}I've called it my Lee on
Solent lunchtime meal deal.
1102
00:48:42,000 --> 00:48:45,400
{\an2}I work from home and I live near
the seaside,
1103
00:48:45,440 --> 00:48:48,200
{\an2}so quite often when I make my lunch,
I'll go down to
1104
00:48:48,240 --> 00:48:50,920
{\an2}the seaside and sit on the beach
for half an hour. Ah, that's lovely.
1105
00:48:50,960 --> 00:48:53,480
{\an2}And eat your meal deal. See the
waves coming in, eat my meal deal.
1106
00:48:53,520 --> 00:48:54,920
{\an2}And if I've been a good boy
1107
00:48:54,960 --> 00:48:57,520
{\an2}and I've worked hard in
the morning, I treat myself to
1108
00:48:57,560 --> 00:48:59,520
{\an2}a pink and white squirty ice cream.
1109
00:48:59,560 --> 00:49:00,960
{\an2}Keith's Viennese biscuit
1110
00:49:01,000 --> 00:49:04,560
{\an2}and raspberry buttercream ice cream
cone will sit beside his shortbread
1111
00:49:04,600 --> 00:49:08,200
{\an2}ham and tomato sandwich with
a spiced biscuit crust,
1112
00:49:08,240 --> 00:49:12,440
{\an2}and a portion of almond tuile crisps
contained within their cylindrical
1113
00:49:12,480 --> 00:49:13,800
{\an2}gingerbread packaging.
1114
00:49:13,840 --> 00:49:17,720
{\an2}I'm creating the two halves
of my Pringles tube.
1115
00:49:17,760 --> 00:49:20,960
{\an2}But of course as soon as
the heat hits it,
1116
00:49:21,000 --> 00:49:23,160
{\an2}it all flops down to the bottom
of the oven,
1117
00:49:23,200 --> 00:49:24,840
{\an2}so I've got to really watch them.
1118
00:49:25,920 --> 00:49:27,160
{\an2}So that goes in.
1119
00:49:28,600 --> 00:49:33,520
{\an2}There's two things I've got to put
on - the timer and glasses.
1120
00:49:33,560 --> 00:49:35,800
{\an2}So I can see what's going on.
1121
00:49:35,840 --> 00:49:39,080
{\an2}I'm just going to brush
the garibaldi with some egg white.
1122
00:49:39,120 --> 00:49:41,240
{\an2}I think it gives it a glaze.
1123
00:49:41,280 --> 00:49:45,120
{\an2}That I'm then going to hide with
fondant. So why are we bothering?
1124
00:49:45,160 --> 00:49:47,720
{\an2}These are the burger buns. They've
kept their shape really nicely.
1125
00:49:47,760 --> 00:49:50,400
{\an2}While it's important
the bakers' biscuits showcase
1126
00:49:50,440 --> 00:49:53,000
{\an2}a variety of tastes and textures...
1127
00:49:53,040 --> 00:49:54,480
{\an2}Biscotti in.
1128
00:49:54,520 --> 00:49:56,240
{\an2}This is the burger
1129
00:49:56,280 --> 00:49:57,640
{\an2}and it's a Florentine burger,
1130
00:49:57,680 --> 00:50:00,120
{\an2}so I've got walnuts, pecans
and almonds in there.
1131
00:50:00,160 --> 00:50:03,680
{\an2}..Paul and Prue are expecting
convincing illusion biscuits...
1132
00:50:03,720 --> 00:50:04,960
{\an2}These are the gingerbread cups.
1133
00:50:05,000 --> 00:50:07,720
{\an2}..so the bakers need to get creative
with their moulds.
1134
00:50:07,760 --> 00:50:09,520
{\an2}This is the steamer basket.
1135
00:50:09,560 --> 00:50:10,840
{\an2}This basically is just
1136
00:50:10,880 --> 00:50:13,280
{\an2}to hold everything in place
while it bakes.
1137
00:50:13,320 --> 00:50:16,400
{\an2}And hope their choice
of biscuit is robust enough.
1138
00:50:16,440 --> 00:50:21,000
{\an2}Trying to make a bowl.
This is the Palet Breton.
1139
00:50:21,040 --> 00:50:23,720
{\an2}It's really strong. I tried
different doughs
1140
00:50:23,760 --> 00:50:26,040
{\an2}and they just kind of melted in
the oven.
1141
00:50:26,080 --> 00:50:28,000
{\an2}And Keith's gingerbread
crisp tubes...
1142
00:50:28,040 --> 00:50:29,320
{\an2}BLEEP.
1143
00:50:29,360 --> 00:50:31,120
{\an2}..have done just that.
1144
00:50:31,160 --> 00:50:32,840
{\an2}I can't believe the state of this.
1145
00:50:34,240 --> 00:50:37,280
{\an2}The two halves of the cylinder,
they've both slid off.
1146
00:50:37,320 --> 00:50:38,360
{\an2}Yeah, a bit panicky.
1147
00:50:40,120 --> 00:50:42,760
{\an2}I made sure I made plenty of
gingerbread
1148
00:50:42,800 --> 00:50:45,480
{\an2}for fear of this happening.
1149
00:50:47,040 --> 00:50:49,920
{\an2}But I can't afford
to get it wrong twice.
1150
00:50:54,280 --> 00:50:56,600
{\an8}Bakers, you have halfway left.
1151
00:50:56,640 --> 00:50:57,760
{\an8}Halfway left?
1152
00:50:57,800 --> 00:50:59,680
{\an8}You're halfway left.
1153
00:50:59,720 --> 00:51:00,800
{\an2}Halfway there.
1154
00:51:00,840 --> 00:51:03,640
{\an2}I've got my next try at
the gingerbread cylinder.
1155
00:51:03,680 --> 00:51:06,600
{\an2}I would say it's slightly better.
I just...
1156
00:51:06,640 --> 00:51:09,640
{\an2}I'm really desperate for this
to happen.
1157
00:51:09,680 --> 00:51:12,960
{\an2}As Keith's crisp tube takes
a second shot in the oven,
1158
00:51:13,000 --> 00:51:16,000
{\an2}the other bakers' illusions are
starting to take shape.
1159
00:51:16,040 --> 00:51:21,200
{\an2}Now I'm just assembling the little
pizza and the stuffed crust.
1160
00:51:21,240 --> 00:51:23,080
{\an2}This is the camembert.
1161
00:51:23,120 --> 00:51:25,640
{\an2}This is one of my two different
shapes of dumplings,
1162
00:51:25,680 --> 00:51:28,680
{\an2}and I'm just filling it with
apricot and pistachio filling.
1163
00:51:28,720 --> 00:51:30,800
{\an2}I've got my tomato rings
with the strawberry biscuit.
1164
00:51:30,840 --> 00:51:32,760
{\an2}I've put some crushed
boiled sweets,
1165
00:51:32,800 --> 00:51:34,280
{\an2}into there and they're going to
melt,
1166
00:51:34,320 --> 00:51:36,800
{\an2}and they'll form the watery bit
inside a tomato.
1167
00:51:36,840 --> 00:51:39,360
{\an2}Saku, is that real onions?
Yeah, that's real onion.
1168
00:51:39,400 --> 00:51:41,600
{\an2}But you're not supposed
to do real onions, babe.
1169
00:51:41,640 --> 00:51:45,040
{\an2}You're supposed to make it look like
onion. It is a side dish.
1170
00:51:45,080 --> 00:51:46,400
{\an2}But it's real onions?
1171
00:51:49,640 --> 00:51:50,720
{\an2}Really?
1172
00:51:50,760 --> 00:51:53,880
{\an2}Alongside Saku's onions will be
a biscuit rendering of
1173
00:51:53,920 --> 00:51:57,080
{\an2}a traditional Sri Lankan breakfast,
featuring coconut
1174
00:51:57,120 --> 00:51:58,840
{\an2}and cardamom biscuit hoppers,
1175
00:51:58,880 --> 00:52:01,680
{\an2}rotis of cheddar, rosemary and black
pepper,
1176
00:52:01,720 --> 00:52:04,840
{\an1}and a chocolate and coffee
biscuit chicken curry.
1177
00:52:04,880 --> 00:52:07,480
{\an2}Sri Lankan breakfast is
very filling.
1178
00:52:07,520 --> 00:52:10,800
{\an2}So you can hold on for
the whole day until dinner time,
1179
00:52:10,840 --> 00:52:15,120
{\an2}maybe lunch time for me, after
having that breakfast.
1180
00:52:17,360 --> 00:52:20,360
{\an2}Of course Sri Lankan food is
the best in the world!
1181
00:52:22,080 --> 00:52:23,840
{\an2}Without a doubt.
1182
00:52:23,880 --> 00:52:25,760
{\an2}Saku might be trying to recreate
1183
00:52:25,800 --> 00:52:27,680
{\an2}a traditional Sri Lankan breakfast,
1184
00:52:27,720 --> 00:52:30,280
{\an2}but Nicky has some traditions
of her own.
1185
00:52:30,320 --> 00:52:32,760
{\an2}I'm just sandwiching
the biscuits together now
1186
00:52:32,800 --> 00:52:35,280
{\an2}to sort of resemble a wee bit
of steak.
1187
00:52:35,320 --> 00:52:37,080
{\an2}So I'm doing a steak pie
1188
00:52:37,120 --> 00:52:40,480
{\an2}because even now when I go home,
1189
00:52:40,520 --> 00:52:42,240
{\an2}Mum always cooks a steak pie.
1190
00:52:43,360 --> 00:52:45,440
{\an2}Beneath her shortbread pie crust,
1191
00:52:45,480 --> 00:52:48,000
{\an2}Nicky's chocolate steak biscuits
will be sandwiched with
1192
00:52:48,040 --> 00:52:49,880
{\an2}a hazelnut and orange ganache.
1193
00:52:49,920 --> 00:52:53,680
{\an2}Rosehip marzipan peas and shortbread
chips will sit alongside on
1194
00:52:53,720 --> 00:52:56,120
{\an2}a plate of decorated gingerbread.
1195
00:52:56,160 --> 00:52:59,400
{\an2}I believe Dan is doing
a pie as well.
1196
00:52:59,440 --> 00:53:01,160
{\an2}No pressure again. Just seems
1197
00:53:01,200 --> 00:53:04,160
{\an2}to be all I ever do is get
under pressure, doesn't it?
1198
00:53:04,200 --> 00:53:06,280
{\an2}Yeah, cos Dan's pretty good.
1199
00:53:06,320 --> 00:53:09,080
{\an2}So, I don't know how I'll get on.
1200
00:53:10,240 --> 00:53:13,400
{\an2}So I am doing a cheese
and onion pie.
1201
00:53:13,440 --> 00:53:15,200
{\an2}When I shout from the kitchen,
"What pie do you
1202
00:53:15,240 --> 00:53:17,120
{\an2}"want for tea this weekend?",
it's always cheese
1203
00:53:17,160 --> 00:53:19,840
{\an2}and onion pie.
Yeah, so it's a firm favourite.
1204
00:53:19,880 --> 00:53:21,640
{\an2}Sat on gingerbread plates,
1205
00:53:21,680 --> 00:53:24,560
{\an2}Dan's shortbread pie pastry
will be sliced
1206
00:53:24,600 --> 00:53:27,080
{\an2}to reveal pistachio
shortbread onions
1207
00:53:27,120 --> 00:53:29,200
{\an2}and an orange curd cheese sauce.
1208
00:53:29,240 --> 00:53:30,840
{\an2}Nestled next to his pie will be
1209
00:53:30,880 --> 00:53:35,120
{\an2}a generous portion of shortbread
peas and vanilla biscuit chips.
1210
00:53:35,160 --> 00:53:38,040
{\an2}Quite a mess, your work station.
It's giving me a panic attack.
1211
00:53:38,080 --> 00:53:41,320
{\an2}I know. I'm in the process of
clearing my decks at the moment.
1212
00:53:41,360 --> 00:53:44,440
{\an2}You know who loves that? Paul
Hollywood.
1213
00:53:44,480 --> 00:53:45,880
{\an2}Like, this would freak him out.
1214
00:53:45,920 --> 00:53:48,040
{\an2}Yeah, I know. He'd just be like,
"Argh!" That's why he
1215
00:53:48,080 --> 00:53:50,680
{\an2}was just like tutting and shaking
his head walking past me before.
1216
00:53:50,720 --> 00:53:52,720
{\an2}Have you ever seen one
of his work stations?
1217
00:53:52,760 --> 00:53:54,280
{\an2}No. Denim.
1218
00:53:55,720 --> 00:53:56,800
{\an2}Starched denim.
1219
00:53:59,720 --> 00:54:02,120
{\an2}Bakers, you have one hour left.
1220
00:54:02,160 --> 00:54:04,400
{\an2}It's so exciting, just one hour.
1221
00:54:04,440 --> 00:54:09,600
{\an2}Ooh. Cannot begin to tell you how
relieved I am with that.
1222
00:54:09,640 --> 00:54:11,320
{\an2}Ah!
1223
00:54:11,360 --> 00:54:14,840
{\an2}With his crisp tube trauma in
the past, Keith is free
1224
00:54:14,880 --> 00:54:16,640
{\an2}to finish his final batches...
1225
00:54:16,680 --> 00:54:19,680
{\an2}I'm making these things called tuile
biscuits
1226
00:54:19,720 --> 00:54:22,160
{\an2}to represent crisps.
1227
00:54:22,200 --> 00:54:25,080
{\an2}..and the rest of the bakers can
start bringing their illusions
1228
00:54:25,120 --> 00:54:26,760
{\an2}to life with decoration.
1229
00:54:26,800 --> 00:54:28,920
{\an2}So, yeah, I love this bit.
1230
00:54:28,960 --> 00:54:32,800
{\an2}I'm just painting up
the gingerbread plate.
1231
00:54:32,840 --> 00:54:35,800
{\an2}It's quite hard cos the icing's
not set.
1232
00:54:35,840 --> 00:54:38,680
{\an2}This is what makes it look
like bamboo.
1233
00:54:38,720 --> 00:54:41,200
{\an2}Doing some lattice work here
to achieve the red
1234
00:54:41,240 --> 00:54:44,040
{\an2}and white chequered parchment you
usually get your burger served on.
1235
00:54:45,240 --> 00:54:46,760
{\an2}Cut this, cut this.
1236
00:54:46,800 --> 00:54:48,560
{\an2}Chuffing heck. I'm looking around
1237
00:54:48,600 --> 00:54:52,600
{\an2}and everybody's is so good
and realistic.
1238
00:54:52,640 --> 00:54:53,640
{\an2}This is shocking.
1239
00:54:55,960 --> 00:54:59,640
{\an2}Bakers, you have 30 minutes left.
1240
00:54:59,680 --> 00:55:01,920
{\an2}I'm putting melted chocolate onto
these florentines just
1241
00:55:01,960 --> 00:55:03,240
{\an2}to make them look like the burgers.
1242
00:55:03,280 --> 00:55:05,440
{\an2}Is there anything I can do
to help you? No.
1243
00:55:05,480 --> 00:55:06,880
{\an2}Do you want to get on my shoulders?
1244
00:55:06,920 --> 00:55:08,680
{\an2}No. OK, maybe later.
1245
00:55:08,720 --> 00:55:09,880
{\an2}But thank you.
1246
00:55:12,160 --> 00:55:15,640
{\an2}This is royal icing which is
the tomato sauce.
1247
00:55:15,680 --> 00:55:17,800
{\an2}My favourite bit actually is
the tomato rings.
1248
00:55:17,840 --> 00:55:19,520
{\an2}They look really, really pretty.
1249
00:55:20,760 --> 00:55:24,560
{\an2}This is meant to represent the seeds
of the tomato.
1250
00:55:24,600 --> 00:55:27,080
{\an2}The top of the camembert,
I've just torched it.
1251
00:55:27,120 --> 00:55:28,560
{\an2}This is white chocolate
1252
00:55:28,600 --> 00:55:31,920
{\an2}and this is creating
the cheese pull for the pizza.
1253
00:55:31,960 --> 00:55:34,600
{\an2}Just got to make the brie look like
the brie.
1254
00:55:34,640 --> 00:55:36,160
{\an2}Yeah, we're getting there now,
aren't we?
1255
00:55:36,200 --> 00:55:38,600
{\an2}Bakers, you have five minutes left.
1256
00:55:38,640 --> 00:55:40,640
{\an2}Scissors, scissors, scissors!
1257
00:55:42,680 --> 00:55:44,360
{\an2}Get some chips on,
let's see how they look.
1258
00:55:44,400 --> 00:55:46,680
{\an2}I do like my chips on
the darker side.
1259
00:55:46,720 --> 00:55:50,280
{\an2}Just piping the grapes
and the olives.
1260
00:55:50,320 --> 00:55:51,520
{\an2}How long do we have?
1261
00:55:51,560 --> 00:55:53,640
{\an2}Bakers, you have one minute left.
1262
00:55:57,040 --> 00:55:59,040
{\an2}Tuile pepperoni.
1263
00:55:59,080 --> 00:56:00,800
{\an2}Taking it to the wire.
1264
00:56:03,520 --> 00:56:04,960
{\an2}They're little gherkins.
1265
00:56:05,000 --> 00:56:06,640
{\an2}Right.
1266
00:56:06,680 --> 00:56:09,240
{\an2}Bakers, that is time up.
1267
00:56:09,280 --> 00:56:11,520
{\an2}Please step away from
your Showstoppers.
1268
00:56:13,280 --> 00:56:15,240
{\an2}It's so bad.
1269
00:56:15,280 --> 00:56:19,560
{\an2}First time in three things I haven't
had an absolutely mad panic.
1270
00:56:19,600 --> 00:56:21,080
{\an2}Have I forgotten anything?
1271
00:56:21,120 --> 00:56:22,720
{\an2}Josh's is BLEEP outrageous.
1272
00:56:22,760 --> 00:56:24,520
{\an2}Yeah, that's sick, innit?
1273
00:56:29,760 --> 00:56:33,840
{\an2}It's judgment time for the bakers'
biscuit illusion banquets.
1274
00:56:33,880 --> 00:56:37,480
{\an2}Tasha, would you like to bring up
your Showstopper, please?
1275
00:56:45,360 --> 00:56:47,160
{\an8}I think it looks good.
1276
00:56:47,200 --> 00:56:49,480
{\an2}Thank you.
1277
00:56:49,520 --> 00:56:51,200
{\an2}It's very pretty.
1278
00:56:51,240 --> 00:56:54,480
{\an2}It does give the illusion of being
a chicken katsu.
1279
00:56:54,520 --> 00:56:56,720
{\an2}Um, I'll take a little bit of the...
1280
00:56:56,760 --> 00:57:00,080
{\an2}It is a Palet Breton lemon-flavoured
bowl.
1281
00:57:00,120 --> 00:57:02,440
{\an2}Hmm. Mm. Good, isn't it?
1282
00:57:02,480 --> 00:57:04,640
{\an2}That biscuit is nice
and sharp with flavour.
1283
00:57:04,680 --> 00:57:06,600
{\an2}Limoncello comes through nicely.
1284
00:57:06,640 --> 00:57:08,280
{\an2}Let's have some of the chicken.
1285
00:57:08,320 --> 00:57:12,240
{\an2}This one is an orange and almond
biscotti coated in white chocolate.
1286
00:57:12,280 --> 00:57:14,000
{\an2}That biscotti's delicious.
1287
00:57:14,040 --> 00:57:15,320
{\an2}Oh.
1288
00:57:15,360 --> 00:57:18,040
{\an2}I love the crunch, the flavour.
1289
00:57:18,080 --> 00:57:20,720
{\an2}The texture's spot on.
Really good.
1290
00:57:20,760 --> 00:57:23,360
{\an2}Both of those biscuits are perfect.
1291
00:57:23,400 --> 00:57:26,400
{\an2}You have set a bar that's
a little bit high.
1292
00:57:26,440 --> 00:57:27,760
{\an2}Well done.
1293
00:57:27,800 --> 00:57:29,280
{\an2}Thank you so much.
1294
00:57:31,160 --> 00:57:33,800
{\an8}Well, I think that it looks
wonderful.
1295
00:57:33,840 --> 00:57:36,040
{\an2}Let's have a look at this.
That's the ginger.
1296
00:57:39,400 --> 00:57:42,720
{\an2}Ginger's got a good flavour,
nice and warm.
1297
00:57:42,760 --> 00:57:44,200
{\an2}Is this a biscotti? Yeah.
1298
00:57:44,240 --> 00:57:46,520
{\an2}Almond and dried cherry.
1299
00:57:46,560 --> 00:57:48,760
{\an2}Biscotti's very nice,
it's nice and tangy.
1300
00:57:48,800 --> 00:57:50,200
{\an2}I think you've done well.
1301
00:57:50,240 --> 00:57:51,720
{\an2}It's smart, it's neat. Well done.
1302
00:57:51,760 --> 00:57:53,120
{\an2}Thank you, guys.
1303
00:57:55,320 --> 00:57:57,000
{\an2}We'll start...
We'll have a look at these.
1304
00:57:57,040 --> 00:57:58,200
{\an2}These are...
1305
00:57:58,240 --> 00:58:01,400
{\an2}It's a spiced black pepper
gingerbread type thing.
1306
00:58:01,440 --> 00:58:02,760
{\an2}Good flavour.
1307
00:58:02,800 --> 00:58:04,600
{\an2}Texture's softened slightly,
1308
00:58:04,640 --> 00:58:06,600
{\an2}uh, because of the topping on it.
1309
00:58:06,640 --> 00:58:08,560
{\an2}The illusion bit doesn't work
all that well.
1310
00:58:08,600 --> 00:58:11,120
{\an2}After a while, you realise that's
maybe salami on top.
1311
00:58:11,160 --> 00:58:12,520
{\an2}Is that right? Yeah.
1312
00:58:12,560 --> 00:58:15,600
{\an2}But I do like the flavours,
your flavours are good.
1313
00:58:15,640 --> 00:58:17,080
{\an2}Yeah.
1314
00:58:20,360 --> 00:58:22,720
{\an2}It's a terrific illusion. I mean,
as soon as you look at it,
1315
00:58:22,760 --> 00:58:25,200
{\an2}it really looks like a cheeseboard.
1316
00:58:25,240 --> 00:58:27,680
{\an2}These sort of crackers,
this is the one I want to try.
1317
00:58:27,720 --> 00:58:29,240
{\an2}I saw you making these.
1318
00:58:29,280 --> 00:58:32,240
{\an2}Yeah, they looked as if they were
stuffed with cranberries.
1319
00:58:32,280 --> 00:58:34,880
{\an2}Very crumbly shortbread.
1320
00:58:34,920 --> 00:58:36,280
{\an2}It's lovely. Yeah.
1321
00:58:36,320 --> 00:58:37,840
{\an2}Well done, Matty. Thank you, Matty.
1322
00:58:37,880 --> 00:58:38,920
{\an2}Thank you, cheers.
1323
00:58:42,000 --> 00:58:43,920
{\an8}I think it's clever.
1324
00:58:43,960 --> 00:58:46,880
{\an2}I'm not quite sure I've seen
many tomatoes...
1325
00:58:46,920 --> 00:58:48,680
{\an2}..like that. No.
1326
00:58:48,720 --> 00:58:50,880
{\an2}They're from the south coast. We...
1327
00:58:50,920 --> 00:58:52,840
{\an2}We have very good...
1328
00:58:52,880 --> 00:58:55,040
{\an2}We have very good growing
conditions,
1329
00:58:55,080 --> 00:58:56,880
{\an2}and you get that redness.
That's amazing.
1330
00:58:56,920 --> 00:58:59,560
{\an2}I do like the way you've done
the bread. Oh, dear.
1331
00:58:59,600 --> 00:59:01,160
{\an2}It's very soft.
1332
00:59:01,200 --> 00:59:02,360
{\an2}Great flavour.
1333
00:59:02,400 --> 00:59:04,640
{\an2}Your flavours are always good.
1334
00:59:04,680 --> 00:59:08,360
{\an2}The issue is, I shouldn't be able to
push my finger in like that. No.
1335
00:59:08,400 --> 00:59:09,840
{\an2}It's too soft.
1336
00:59:09,880 --> 00:59:12,120
{\an2}The ham slice in the middle,
is that the same?
1337
00:59:12,160 --> 00:59:13,160
{\an2}Yes.
1338
00:59:13,200 --> 00:59:14,760
{\an2}That is much better baked.
1339
00:59:14,800 --> 00:59:16,480
{\an2}Right, the ice cream.
1340
00:59:16,520 --> 00:59:19,720
{\an2}It's vanilla-flavoured Viennese
and raspberry buttercream.
1341
00:59:19,760 --> 00:59:22,200
{\an2}Slightly raw inside the biscuit.
1342
00:59:22,240 --> 00:59:24,800
{\an2}You struggled on this one a bit,
Keith.
1343
00:59:29,480 --> 00:59:32,080
{\an2}I have to say, I've never seen
a pizza that deep.
1344
00:59:32,120 --> 00:59:34,240
{\an2}Neither have I, to be honest!
1345
00:59:34,280 --> 00:59:36,040
{\an2}But that's the dream.
1346
00:59:36,080 --> 00:59:38,760
{\an2}So, the bottom two are the
shortbread,
1347
00:59:38,800 --> 00:59:42,880
{\an2}and the top is just a vanilla
biscuit with the date filling.
1348
00:59:44,000 --> 00:59:45,680
{\an2}Well, I enjoyed all that a lot.
1349
00:59:45,720 --> 00:59:47,280
{\an2}You've done a really good job
with that.
1350
00:59:47,320 --> 00:59:49,160
{\an2}I think the flavours and textures
are clever.
1351
00:59:49,200 --> 00:59:50,760
{\an2}And it's so original.
1352
00:59:50,800 --> 00:59:52,400
{\an2}I mean, I love the date-stuffed
crust.
1353
00:59:52,440 --> 00:59:54,200
{\an2}Thank you, Dana. Thank you.
1354
00:59:56,800 --> 00:59:58,960
{\an2}I like the look of this,
this is clever.
1355
00:59:59,000 --> 01:00:01,440
{\an2}Love the steam basket. Very nice,
steamer basket, it's beautiful.
1356
01:00:01,480 --> 01:00:02,800
{\an2}Absolutely perfect.
1357
01:00:02,840 --> 01:00:04,000
{\an2}And what's in these?
1358
01:00:04,040 --> 01:00:06,680
{\an2}So, it's an apricot, pistachio
and thyme filling.
1359
01:00:08,400 --> 01:00:11,040
{\an2}Filling is very strong,
but it's delicious.
1360
01:00:11,080 --> 01:00:15,400
{\an2}And the biscuit is crisp
and flavoursome.
1361
01:00:15,440 --> 01:00:18,280
{\an2}It looks like a dim sum.
This looks lovely.
1362
01:00:18,320 --> 01:00:20,080
{\an2}So, I think you've done a decent job
with this.
1363
01:00:20,120 --> 01:00:21,400
{\an2}The illusion works.
1364
01:00:21,440 --> 01:00:23,240
{\an2}Thank you very much.
Thank you. Well done.
1365
01:00:26,640 --> 01:00:28,640
{\an2}These are the rotis?
Very delicious.
1366
01:00:28,680 --> 01:00:31,240
{\an2}That is fantastic.
They're so good.
1367
01:00:31,280 --> 01:00:34,960
{\an2}That in its own right should be
a well-known Sri Lankan delicacy.
1368
01:00:35,000 --> 01:00:36,800
{\an2}OK. Let's try a hopper.
1369
01:00:38,280 --> 01:00:39,920
{\an2}The spices in there are good,
1370
01:00:39,960 --> 01:00:41,560
{\an2}but I think you could've done
more with that.
1371
01:00:41,600 --> 01:00:44,440
{\an2}Perhaps if you'd have made the egg
a little bigger
1372
01:00:44,480 --> 01:00:47,080
{\an2}and done it with spring onion,
a bit of chilli,
1373
01:00:47,120 --> 01:00:49,280
{\an2}so that it looked more colourful.
Yes.
1374
01:00:52,880 --> 01:00:55,280
{\an8}It's just beautiful. Amazing.
1375
01:00:56,360 --> 01:00:58,200
{\an2}Are these chips shortbread?
1376
01:00:58,240 --> 01:01:01,120
{\an2}Uh, just vanilla,
like a sable biscuit.
1377
01:01:01,160 --> 01:01:03,560
{\an2}They taste nice,
but they are a little bit burnt.
1378
01:01:03,600 --> 01:01:05,400
{\an2}Let's have a look at this pie.
1379
01:01:05,440 --> 01:01:07,360
{\an2}What is the biscuit here?
This is...
1380
01:01:07,400 --> 01:01:09,800
{\an2}It's, like, a pistachio shortbread
in there, as well.
1381
01:01:09,840 --> 01:01:12,000
{\an2}Do you know, I think it's
absolutely delicious. It is.
1382
01:01:12,040 --> 01:01:14,400
{\an2}I think it's a triumph,
I really do.
1383
01:01:14,440 --> 01:01:17,080
{\an2}I think you've done a great job
on the biscuits,
1384
01:01:17,120 --> 01:01:20,040
{\an2}except for the overbaking slightly.
1385
01:01:20,080 --> 01:01:21,800
{\an2}And the filling is wonderful.
1386
01:01:21,840 --> 01:01:23,760
{\an2}Well done. Excellent.
Well done, Dan.
1387
01:01:23,800 --> 01:01:25,240
{\an2}Thank you very much. Thanks.
1388
01:01:29,000 --> 01:01:31,320
{\an2}It's a good looking thing.
I mean, it's...
1389
01:01:31,360 --> 01:01:33,800
{\an2}It's neat. It's quite well detailed,
and it is neat.
1390
01:01:33,840 --> 01:01:35,520
{\an2}Right, let's try the shortbread.
1391
01:01:36,640 --> 01:01:39,320
{\an2}To be honest, your chips do look
more like shortbread fingers
1392
01:01:39,360 --> 01:01:41,520
{\an2}than chips.
LAUGHING: They do, don't they?
1393
01:01:41,560 --> 01:01:42,960
{\an2}They do, don't they?
1394
01:01:43,000 --> 01:01:44,760
{\an2}What is the beef?
1395
01:01:44,800 --> 01:01:49,000
{\an2}The beef is a chocolate biscuit
with chocolate ganache,
1396
01:01:49,040 --> 01:01:51,160
{\an2}with orange and hazelnuts
through it.
1397
01:01:51,200 --> 01:01:53,240
{\an2}The chocolate and hazelnut
are beautiful.
1398
01:01:53,280 --> 01:01:55,320
{\an2}The texture falls apart
in the mouth.
1399
01:01:55,360 --> 01:01:57,000
{\an2}And the ganache just tops it off.
1400
01:01:57,040 --> 01:01:59,120
{\an2}It's a good sandwich biscuit.
Mm.
1401
01:01:59,160 --> 01:02:00,560
{\an2}And what's the bowl made of?
1402
01:02:00,600 --> 01:02:01,720
{\an2}Gingerbread.
1403
01:02:01,760 --> 01:02:02,880
{\an2}Gingerbread. Gingerbread.
1404
01:02:02,920 --> 01:02:05,600
{\an2}The flavour of the ginger's very
gingery. It's too thick and
underbaked.
1405
01:02:05,640 --> 01:02:07,240
{\an2}Just needed longer in the oven...
Yeah.
1406
01:02:07,280 --> 01:02:09,800
{\an2}..and thinner, and it would've
been better. Yeah.
1407
01:02:14,880 --> 01:02:17,720
{\an2}Josh, it is so neat,
1408
01:02:17,760 --> 01:02:20,240
{\an2}and so clearly what it is.
1409
01:02:20,280 --> 01:02:22,000
{\an2}I think it's a little triumph.
1410
01:02:22,040 --> 01:02:23,800
{\an2}I think it's a big triumph.
1411
01:02:23,840 --> 01:02:26,160
{\an2}This is the orange shortbread,
isn't it? Yeah.
1412
01:02:26,200 --> 01:02:27,760
{\an2}That's beautiful. Beautiful.
1413
01:02:27,800 --> 01:02:29,160
{\an2}Delicate. Light.
1414
01:02:29,200 --> 01:02:30,240
{\an2}Hmm.
1415
01:02:30,280 --> 01:02:32,080
{\an2}Oh, look at that.
Look at that tomato.
1416
01:02:32,120 --> 01:02:35,360
{\an2}Look at that tomato. Let me hold
it up. That's clever.
1417
01:02:35,400 --> 01:02:37,960
{\an2}You can see through it.
1418
01:02:38,000 --> 01:02:39,800
{\an2}Isn't that amazing?
1419
01:02:39,840 --> 01:02:41,920
{\an2}Let's try this chocolate one.
1420
01:02:41,960 --> 01:02:43,720
{\an2}There's walnuts, pecans
and almonds in there,
1421
01:02:43,760 --> 01:02:45,600
{\an2}and then some currants
and some cherries, as well.
1422
01:02:45,640 --> 01:02:47,880
{\an2}It's chewy, it's crispy, it's zingy,
1423
01:02:47,920 --> 01:02:49,240
{\an2}it's full of flavour.
1424
01:02:49,280 --> 01:02:53,200
{\an2}I think overall you've created...
something a little bit special.
1425
01:02:54,360 --> 01:02:57,480
{\an2}You don't often get illusion stuff
that tastes
1426
01:02:57,520 --> 01:02:59,040
{\an2}and looks as good as that.
Thank you.
1427
01:02:59,080 --> 01:03:01,720
{\an2}That's amazing, mate. Yeah, well
done. Cheers, thank you. Well done.
1428
01:03:03,360 --> 01:03:04,760
{\an2}That was incredible, wasn't it?
1429
01:03:04,800 --> 01:03:06,160
{\an2}Wasn't expecting that at all.
1430
01:03:06,200 --> 01:03:07,480
{\an2}Know what, mate?
1431
01:03:08,640 --> 01:03:09,720
{\an2}Oh, come on.
1432
01:03:09,760 --> 01:03:11,960
{\an2}I'll come to you.
Oh, thank you. Oh, wow.
1433
01:03:12,000 --> 01:03:15,040
{\an2}That was amazing.
Honestly, it was seriously good.
1434
01:03:15,080 --> 01:03:16,480
{\an2}Amazing.
1435
01:03:17,960 --> 01:03:19,960
{\an2}I think Josh has pipped Star Baker.
1436
01:03:20,000 --> 01:03:21,400
{\an2}But that's fine.
1437
01:03:21,440 --> 01:03:22,720
{\an2}Another time.
1438
01:03:22,760 --> 01:03:24,440
{\an2}I was...
1439
01:03:24,480 --> 01:03:26,880
{\an2}..touching distance,
and then it was gone.
1440
01:03:26,920 --> 01:03:29,920
{\an2}I'm actually quite good at
making a real steak pie,
1441
01:03:29,960 --> 01:03:32,920
{\an2}but maybe not so much out
of biscuit.
1442
01:03:32,960 --> 01:03:36,520
{\an2}So, I've got a right to be
a bit concerned, I think.
1443
01:03:40,360 --> 01:03:43,080
{\an2}It's decision time for
Paul and Prue.
1444
01:03:43,120 --> 01:03:45,160
{\an2}Who will be crowned Star Baker
1445
01:03:45,200 --> 01:03:46,920
{\an2}and who will be leaving the tent?
1446
01:03:46,960 --> 01:03:49,240
{\an2}What a Showstopper.
You got your handshake out.
1447
01:03:49,280 --> 01:03:50,920
{\an2}Ah. Yeah, it was delayed.
1448
01:03:50,960 --> 01:03:54,000
{\an2}It was, because I was so full
of biscuit.
1449
01:03:54,040 --> 01:03:56,040
{\an2}It... Everything was numb.
1450
01:03:56,080 --> 01:03:57,960
{\an2}And then, eventually,
it hit me, and I went,
1451
01:03:58,000 --> 01:04:00,080
{\an2}"Hang on a minute, I owe him
a handshake." That was so good.
1452
01:04:00,120 --> 01:04:02,840
{\an2}Josh is definitely in the running
for Star Baker. Yeah.
1453
01:04:02,880 --> 01:04:07,400
{\an2}I mean, he was sort midway,
but he's just escalated himself
1454
01:04:07,440 --> 01:04:10,120
{\an2}into the position of challenging
for Star Baker.
1455
01:04:10,160 --> 01:04:13,000
{\an2}I'm really thrilled about Tash,
cos I think she's up there, too.
1456
01:04:13,040 --> 01:04:16,000
{\an2}I agree. I mean, she's hardly
put a foot wrong.
1457
01:04:16,040 --> 01:04:18,040
{\an2}Who do you think's in danger
of going?
1458
01:04:18,080 --> 01:04:20,120
{\an2}Keith. Yeah, Keith.
1459
01:04:20,160 --> 01:04:24,720
{\an2}The thing is with Keith, he's got
flavour, he's delivering good taste.
1460
01:04:24,760 --> 01:04:26,960
{\an2}Nicky has struggled a bit, as well.
1461
01:04:27,000 --> 01:04:29,640
{\an2}I mean, when you look at her bakes
and look at everybody else's,
1462
01:04:29,680 --> 01:04:31,840
{\an2}you think, "Oh, hang on a minute.
1463
01:04:31,880 --> 01:04:34,280
{\an2}"It's not as good as we initially
thought it was."
1464
01:04:34,320 --> 01:04:36,720
{\an2}Well, I'm glad I'm not in your
shoes, judges.
1465
01:04:36,760 --> 01:04:39,840
{\an2}We'd quite like to have eaten
70 biscuits.
1466
01:04:45,120 --> 01:04:47,360
{\an2}Bakers, well done,
it's been an amazing week
1467
01:04:47,400 --> 01:04:49,440
{\an2}and it was a fabulous show stopper.
1468
01:04:49,480 --> 01:04:53,080
{\an2}Fortunately, I've got the great job
of announcing which one of you
1469
01:04:53,120 --> 01:04:56,520
{\an2}will be Star Baker this week.
1470
01:04:56,560 --> 01:05:01,840
{\an2}And the person who is Star Baker
this week is...
1471
01:05:04,720 --> 01:05:06,200
{\an2}..Tasha.
1472
01:05:11,600 --> 01:05:17,520
{\an2}Now, sadly, I have the job
of letting go of one baker.
1473
01:05:17,560 --> 01:05:19,560
{\an2}And with just getting to
knowing you all,
1474
01:05:19,600 --> 01:05:21,600
{\an2}we're absolutely adoring you.
1475
01:05:21,640 --> 01:05:25,320
{\an2}But the baker leaving today is...
1476
01:05:31,040 --> 01:05:33,320
{\an2}..Keith.
1477
01:05:33,360 --> 01:05:35,360
{\an2}Sorry, Keith. That's all right.
1478
01:05:36,800 --> 01:05:40,920
{\an2}I feel fine. There's nothing sad
about this moment.
1479
01:05:40,960 --> 01:05:43,200
{\an2}Thank you very much. It's been so
lovely to meet you, Prue.
1480
01:05:43,240 --> 01:05:45,480
{\an2}I've had the most fantastic time.
1481
01:05:45,520 --> 01:05:48,480
{\an2}I said to somebody, the first
weekend there was bruises
1482
01:05:48,520 --> 01:05:52,640
{\an2}up and down my arms where I was
pinching myself every half hour.
1483
01:05:52,680 --> 01:05:56,360
{\an2}So, I don't know how many hours
I'm going to spend in the rest
1484
01:05:56,400 --> 01:05:58,280
{\an2}of my life banging on about this.
1485
01:05:59,480 --> 01:06:02,000
{\an2}Very happy to still be here.
1486
01:06:02,040 --> 01:06:03,720
{\an2}So, yes, happy.
1487
01:06:03,760 --> 01:06:06,600
{\an2}But sad at the same time,
because Keith's gone.
1488
01:06:08,000 --> 01:06:09,320
{\an2}Well done.
1489
01:06:09,360 --> 01:06:12,200
{\an2}Tasha's such a deserving Star Baker
this week, because her signature
1490
01:06:12,240 --> 01:06:14,840
{\an2}yesterday - and I tasted her
signature - it was incredible.
1491
01:06:14,880 --> 01:06:17,920
{\an2}So, it was well worth Star Baker
for the week on its own.
1492
01:06:17,960 --> 01:06:20,480
{\an2}The handshake, I'll remember that
for a long time.
1493
01:06:22,040 --> 01:06:23,560
{\an2}Well done.
1494
01:06:23,600 --> 01:06:25,680
{\an2}It's the weirdest feeling,
1495
01:06:25,720 --> 01:06:28,440
{\an2}because you put all this time
and this energy and...
1496
01:06:29,600 --> 01:06:31,920
{\an2}At the end of the day,
it's biscuit, or it's cake,
1497
01:06:31,960 --> 01:06:33,720
{\an2}or it's something that you eat.
1498
01:06:33,760 --> 01:06:35,720
{\an2}But...
1499
01:06:35,760 --> 01:06:38,040
{\an2}..it means so much.
1500
01:06:38,080 --> 01:06:40,000
{\an2}And, yeah...
1501
01:06:41,440 --> 01:06:43,760
{\an2}Yeah, it's... it's a really
good feeling.
1502
01:06:44,800 --> 01:06:46,480
{\an2}Next time - it's bread week...
1503
01:06:46,520 --> 01:06:48,440
{\an2}I'm really nervous.
You're nervous about this one?
1504
01:06:48,480 --> 01:06:49,760
{\an2}I just don't want him to not
like it.
1505
01:06:49,800 --> 01:06:51,400
{\an2}It's all about Paul? Yeah.
1506
01:06:51,440 --> 01:06:54,880
{\an2}..as the bakers take on a classic
cottage loaf signature.
1507
01:06:54,920 --> 01:06:57,440
{\an2}Oh! It's enormous.
Oh, my God.
1508
01:06:57,480 --> 01:06:59,560
{\an2}A traditional technical...
1509
01:06:59,600 --> 01:07:01,520
{\an2}..that leaves some hot under
the collar.
1510
01:07:01,560 --> 01:07:03,000
{\an2}Cool those balls!
1511
01:07:03,040 --> 01:07:04,400
{\an2}And a plaited show stopper...
1512
01:07:04,440 --> 01:07:05,720
{\an2}Help me, Lord.
1513
01:07:05,760 --> 01:07:07,520
{\an2}..that has them tied up in knots.
1514
01:07:07,560 --> 01:07:08,720
{\an2}Stressful.
1515
01:07:08,760 --> 01:07:09,800
{\an1}GLASS BREAKS
1516
01:07:09,840 --> 01:07:11,080
{\an2}Oh!
1517
01:07:11,120 --> 01:07:13,800
{\an2}Chuffing heck.
You just want an easy life.
1518
01:07:13,840 --> 01:07:16,040
{\an8}Are you a Star Baker in the making?
1519
01:07:16,080 --> 01:07:20,880
{\an8}If you'd like to apply for the
next series of Bake Off, visit...
1520
01:07:46,440 --> 01:07:49,760
{\an9}Subtitles by Red Bee Media