1
00:00:02,000 --> 00:00:03,600
{\an2}So, it's Dessert Week,
so I thought I'd make
2
00:00:03,640 --> 00:00:05,880
{\an2}some of my favourite puddings
just for you, Noel. So excited.
3
00:00:05,920 --> 00:00:07,560
{\an2}Oh, good.
OK, what about this, a cheesecake?
4
00:00:07,600 --> 00:00:09,080
{\an2}Oh, that stinks! What's that
made from?
5
00:00:09,120 --> 00:00:11,360
{\an2}Well, it's a cheesecake,
so it's made of Stilton.
6
00:00:11,400 --> 00:00:13,440
{\an2}Right. You got anything else?
7
00:00:13,480 --> 00:00:15,640
{\an2}Yeah, I have. What about this, then?
8
00:00:15,680 --> 00:00:16,800
{\an2}Is this underwear?
9
00:00:16,840 --> 00:00:18,360
{\an2}Well, yeah it's
a knickerbocker glory.
10
00:00:18,400 --> 00:00:20,400
{\an2}I don't think so. Oh, man.
11
00:00:20,440 --> 00:00:22,120
{\an2}I mean,
I think you're taking these recipes
12
00:00:22,160 --> 00:00:23,440
{\an2}just a little bit too literally.
13
00:00:23,480 --> 00:00:25,240
{\an2}Well, can I tempt you
with my spotted dick?
14
00:00:25,280 --> 00:00:27,760
{\an2}I do not want to see that.
Oh, fair enough, then.
15
00:00:27,800 --> 00:00:30,840
{\an2}Welcome to The Great British Bake
Off.
16
00:00:30,880 --> 00:00:33,560
{\an2}Is that Prue or Paul's?
17
00:00:33,600 --> 00:00:34,920
{\an2}Last time...
18
00:00:34,960 --> 00:00:36,200
{\an2}Holy mackerel.
19
00:00:36,240 --> 00:00:38,160
{\an2}..the bakers took on botanicals.
20
00:00:38,200 --> 00:00:39,760
{\an2}It's recognisable, like cat pee.
21
00:00:39,800 --> 00:00:42,600
{\an2}Late bloomer Josh finally got
Star Baker.
22
00:00:42,640 --> 00:00:44,440
{\an2}Oh, my goodness me. Perfection.
23
00:00:44,480 --> 00:00:46,720
{\an2}Matty had a horticultural
horror show.
24
00:00:46,760 --> 00:00:47,960
{\an2}It isn't a Showstopper.
25
00:00:48,000 --> 00:00:49,160
{\an2}As did Saku.
26
00:00:49,200 --> 00:00:50,520
{\an2}Your flavours are lacking.
27
00:00:50,560 --> 00:00:53,520
{\an2}But it was Dana who was guilty
of gilding the lily...
28
00:00:53,560 --> 00:00:55,080
{\an2}Is it style above substance?
29
00:00:55,120 --> 00:00:58,080
{\an2}..and she became the seventh baker
to leave the competition.
30
00:00:58,120 --> 00:00:59,800
{\an2}I'm so proud of myself.
31
00:00:59,840 --> 00:01:01,280
{\an2}I feel like I've smashed it,
Week Six!
32
00:01:01,320 --> 00:01:03,960
{\an2}Now... I'm pooing myself.
..it's Dessert Week.
33
00:01:04,000 --> 00:01:06,600
{\an2}And I'm so excited I've brought
my own spoon.
34
00:01:06,640 --> 00:01:08,240
{\an2}I've brought my own spoon!
35
00:01:09,560 --> 00:01:12,040
{\an2}The bakers face
a wobbly Signature Bake...
36
00:01:12,080 --> 00:01:13,960
{\an2}It's jiggly, she's jiggly.
37
00:01:14,000 --> 00:01:15,880
{\an2}..a race against time in
the Technical...
38
00:01:15,920 --> 00:01:17,640
{\an2}horrible feeling these are
going to be raw.
39
00:01:17,680 --> 00:01:19,720
{\an2}We're going to be right on
the buzzer, aren't we, I think?
40
00:01:19,760 --> 00:01:21,840
{\an2}..and it's bombes away in
the Showstopper.
41
00:01:21,880 --> 00:01:24,440
{\an2}You don't make meringue bombes
every day, do you?
42
00:01:24,480 --> 00:01:27,360
{\an2}No there's a reason for that.
They're hard!
43
00:01:27,400 --> 00:01:30,040
{\an2}..whose dessert-making skills
will desert them...
44
00:01:30,080 --> 00:01:32,160
{\an2}Oh, my gosh what have I done?
45
00:01:32,200 --> 00:01:33,800
{\an2}..when it comes to the crunch?
46
00:01:33,840 --> 00:01:36,880
{\an2}That is disgusting.
These are inedible.
47
00:02:04,000 --> 00:02:05,080
{\an2}Oh, my gosh, it's mad.
48
00:02:05,120 --> 00:02:08,320
{\an2}Week Seven.
It's been like a life journey.
49
00:02:08,360 --> 00:02:11,640
{\an2}The imposter syndrome
has kicked in massively.
50
00:02:11,680 --> 00:02:14,360
{\an2}When my name's not called to go,
I've been quite surprised.
51
00:02:14,400 --> 00:02:17,120
{\an2}I spend my time, like, seeing,
"Have they looked at me yet?
52
00:02:17,160 --> 00:02:20,040
{\an2}"Are they trying to avoid looking at
me cos they've got to say my name?"
53
00:02:20,080 --> 00:02:23,440
{\an2}Or have they looked at me like,
"Get ready, you're going."
54
00:02:23,480 --> 00:02:25,360
{\an2}Star Baker last week,
that was really special.
55
00:02:25,400 --> 00:02:27,760
{\an2}I'm still running through it now
even a week later.
56
00:02:27,800 --> 00:02:33,080
{\an2}I like dessert, I like anything
sweet, anything savoury, every food!
57
00:02:33,120 --> 00:02:36,880
{\an2}This week is hard.
It's going to be dramatic for sure.
58
00:02:36,920 --> 00:02:39,760
{\an2}Enjoyable to watch,
not enjoyable to do.
59
00:02:42,640 --> 00:02:44,760
{\an2}Hello, bakers.
Welcome back to the tent.
60
00:02:44,800 --> 00:02:46,120
{\an2}It's Dessert Week,
61
00:02:46,160 --> 00:02:48,760
{\an2}and I'm so excited I've brought
my own spoon.
62
00:02:48,800 --> 00:02:50,400
{\an2}I'm so excited as well.
63
00:02:50,440 --> 00:02:52,440
{\an2}I've brought my own spoon,
check this out!
64
00:02:54,800 --> 00:02:56,880
{\an2}I can't wait.
What are they baking?
65
00:02:56,920 --> 00:02:59,440
{\an2}Well, the judges would like you
to bake
66
00:02:59,480 --> 00:03:03,680
{\an2}a batch of eight exquisite
creme caramels. Mmm.
67
00:03:03,720 --> 00:03:05,600
{\an2}Your creme caramels
should consist of
68
00:03:05,640 --> 00:03:10,840
{\an2}a beautifully-set baked custard
with a caramel sauce.
69
00:03:10,880 --> 00:03:14,320
{\an2}Now, you've only got two hours
and 45 minutes.
70
00:03:14,360 --> 00:03:17,040
{\an2}On your marks. Get set. Bake!
71
00:03:20,120 --> 00:03:24,600
{\an2}You know, a creme caramel
is just cold and it's gelatinous.
72
00:03:24,640 --> 00:03:25,760
{\an2}It's gross.
73
00:03:25,800 --> 00:03:27,080
{\an2}I love creme caramels.
74
00:03:27,120 --> 00:03:29,840
{\an2}You want it to be lovely to eat
and just sort of melt in the mouth.
75
00:03:29,880 --> 00:03:31,200
{\an2}Very retro, aren't they?
76
00:03:31,240 --> 00:03:33,080
{\an2}It sort of reminds me of,
like, being young.
77
00:03:33,120 --> 00:03:36,360
{\an2}Everything was very...brown.
78
00:03:36,400 --> 00:03:38,920
{\an2}Creme caramel, you may remember
when you were a kid.
79
00:03:38,960 --> 00:03:42,080
{\an2}It's, basically, you get
a beautiful caramel on the top,
80
00:03:42,120 --> 00:03:46,600
{\an2}falling down the side of
a silky smooth, set custard.
81
00:03:46,640 --> 00:03:50,200
{\an2}Baking a perfect custard is
really tricky.
82
00:03:50,240 --> 00:03:52,200
{\an2}When it's perfectly baked,
it will be just set.
83
00:03:52,240 --> 00:03:53,920
{\an2}It wobbles like a jelly.
84
00:03:53,960 --> 00:03:57,160
{\an2}If it overbakes,
it gets little holes in it
85
00:03:57,200 --> 00:03:59,160
{\an2}and becomes stodgy and rock hard.
86
00:03:59,200 --> 00:04:01,800
{\an2}Obviously, they can introduce
flavour into the caramel or the
custard,
87
00:04:01,840 --> 00:04:03,600
{\an2}but the caramel has to be
the star of the show.
88
00:04:03,640 --> 00:04:04,880
{\an2}You want a rich golden brown.
89
00:04:04,920 --> 00:04:06,920
{\an2}If it's too pale,
you're not going to taste it.
90
00:04:06,960 --> 00:04:09,760
{\an2}If you go to the black stage,
then it's going to taste burnt.
91
00:04:09,800 --> 00:04:13,000
{\an2}My mother used to make absolutely
perfectly baked custard
92
00:04:13,040 --> 00:04:14,680
{\an2}which her mum had taught her.
93
00:04:14,720 --> 00:04:17,480
{\an2}Took me a long time to learn that.
94
00:04:17,520 --> 00:04:18,760
{\an2}Hi, Dan. Good morning.
95
00:04:18,800 --> 00:04:20,800
{\an2}Tell us all about your creme
caramel.
96
00:04:20,840 --> 00:04:24,880
{\an2}So I am doing the aromatic flavours
of a Thai green curry.
97
00:04:24,920 --> 00:04:26,480
{\an2}Good lord. What are you thinking?
98
00:04:26,520 --> 00:04:27,840
{\an2}What I'm thinking is... Why?
99
00:04:27,880 --> 00:04:30,360
{\an2}He's changing up the game, babes.
He's changing it up.
100
00:04:30,400 --> 00:04:32,400
{\an2}No, no, look. I think
it sounds really interesting.
101
00:04:32,440 --> 00:04:35,400
{\an8}Dan's Thai-inspired creme caramels
will be flavoured
102
00:04:35,440 --> 00:04:38,960
{\an8}with coriander root, galangal,
lemongrass and lime.
103
00:04:39,000 --> 00:04:42,200
{\an2}But how's the sweetness going to
work with the, the tang, spice...
104
00:04:42,240 --> 00:04:44,960
{\an2}I've worked quite hard with getting
the amount of aromatics in there
105
00:04:45,000 --> 00:04:48,000
{\an2}because if you put too much in,
it becomes quite bitter.
106
00:04:48,040 --> 00:04:49,320
{\an2}It sets, does it?
107
00:04:49,360 --> 00:04:52,440
{\an2}It's not on the firm side.
It's just on the nice...
108
00:04:52,480 --> 00:04:54,560
{\an2}On the wobble.
On the wobbly side, yeah.
109
00:04:54,600 --> 00:04:56,960
{\an2}I like it. On the Alison side. Yes!
110
00:04:59,120 --> 00:05:02,000
{\an2}We've got eight tea bags
for 800 grams of coconut milk
111
00:05:02,040 --> 00:05:03,280
{\an2}and 200 grams of milk,
112
00:05:03,320 --> 00:05:06,600
{\an2}and that's just literally going to
be left to infuse for a while.
113
00:05:06,640 --> 00:05:08,360
{\an2}So, I've just put in some lemongrass
114
00:05:08,400 --> 00:05:09,840
{\an2}and I'm putting in
some galangal now.
115
00:05:09,880 --> 00:05:11,360
{\an2}So, it's from the ginger family.
116
00:05:11,400 --> 00:05:13,200
{\an2}Whatever the flavours
the bakers are using,
117
00:05:13,240 --> 00:05:15,720
{\an2}they'll need to strike
a perfect balance...
118
00:05:15,760 --> 00:05:18,000
{\an2}Have I worried you? Yeah.
119
00:05:18,040 --> 00:05:20,520
{\an2}In a good way or a bad way? Bad.
120
00:05:20,560 --> 00:05:24,120
{\an2}..or risk overpowering
the dish's classic caramel flavour.
121
00:05:24,160 --> 00:05:27,320
{\an2}It's rosemary that I've brought from
home from my mum's garden.
122
00:05:27,360 --> 00:05:28,920
{\an2}Rosemary's an interesting one.
123
00:05:28,960 --> 00:05:31,360
{\an2}Cos you go slightly over,
it becomes medicinal.
124
00:05:31,400 --> 00:05:33,160
{\an2}Or you think of a roast. Yeah.
125
00:05:33,200 --> 00:05:34,400
{\an2}It's trying to find that balance.
126
00:05:34,440 --> 00:05:38,000
{\an2}How did you know when you'd reached
the right amount of rosemary?
127
00:05:38,040 --> 00:05:39,600
{\an2}Wing it.
128
00:05:39,640 --> 00:05:42,120
{\an2}She flies by the seat of her pants.
129
00:05:42,160 --> 00:05:44,840
{\an2}Right, I trust you, Tash.
130
00:05:46,520 --> 00:05:48,960
{\an8}Tasha's rosemary-infused custard
will be sandwiched between
131
00:05:49,000 --> 00:05:50,920
{\an8}a honey caramel and fig compote.
132
00:05:50,960 --> 00:05:53,000
{\an2}Dessert week, yes or no?
133
00:05:53,040 --> 00:05:55,920
{\an2}I say yes. You say yes?
I say no to creme caramel. Ah.
134
00:05:55,960 --> 00:05:58,160
{\an2}Have you seen the challenge videos
on YouTube?
135
00:05:58,200 --> 00:06:01,000
{\an2}No. People have to, like,
inhale them without their hands.
136
00:06:01,040 --> 00:06:03,280
{\an2}Oh... They have to, like,
suction them into their mouths.
137
00:06:03,320 --> 00:06:05,040
{\an2}Oh, no. Not sure about that.
138
00:06:05,080 --> 00:06:07,080
{\an2}Paul's going to have to eat a lot.
139
00:06:07,120 --> 00:06:09,720
{\an2}What, without his hands?
Yeah, I'm going to tie him up.
140
00:06:09,760 --> 00:06:13,640
{\an2}I think we'd pay good money
to see... Kinky handcuffs.
141
00:06:13,680 --> 00:06:16,120
{\an2}No, I don't want to see that.
HE IMITATES WHIP CRACK
142
00:06:16,160 --> 00:06:19,200
{\an2}It's not just the judges consuming
copious creme caramels.
143
00:06:19,240 --> 00:06:21,840
{\an2}In practice, I've been doing 12.
144
00:06:21,880 --> 00:06:23,880
{\an2}When we was waiting to come in,
145
00:06:23,920 --> 00:06:27,000
{\an2}everyone was like,
"We're only doing eight."
146
00:06:27,040 --> 00:06:28,360
{\an2}I'm going to do 12 anyway.
147
00:06:28,400 --> 00:06:31,360
{\an2}Hopefully there's some margin
for error, then.
148
00:06:31,400 --> 00:06:33,920
{\an2}Matty's favourite eight creme
caramels will feature
149
00:06:33,960 --> 00:06:36,840
{\an2}a custard infused with chai,
coconut and vanilla,
150
00:06:36,880 --> 00:06:38,920
{\an2}though he's not entirely sure why.
151
00:06:38,960 --> 00:06:40,800
{\an2}Why chai?
152
00:06:40,840 --> 00:06:43,240
{\an2}Do you drink chai a lot, do you,
at school and stuff?
153
00:06:43,280 --> 00:06:45,080
{\an2}Not particularly.
I'm more of a coffee kind of guy.
154
00:06:45,120 --> 00:06:46,480
{\an2}So again, why chai?
155
00:06:46,520 --> 00:06:49,120
{\an2}I wanted to do something with
coconut cos I quite like the flavour
156
00:06:49,160 --> 00:06:51,440
{\an2}of coconut and I feel that it
marries quite nicely.
157
00:06:51,480 --> 00:06:53,280
{\an2}Sounds great. Thank you.
158
00:06:53,320 --> 00:06:57,440
{\an2}Matty, don't let him upset you.
Every time.
159
00:06:57,480 --> 00:06:59,960
{\an2}Thank you, Matty.
Thank you, cheers.
160
00:07:00,000 --> 00:07:02,880
{\an2}Why did he say that?
Do you think he likes chai?
161
00:07:02,920 --> 00:07:05,320
{\an2}It's a good question.
I don't even know if I like chai.
162
00:07:05,360 --> 00:07:08,240
{\an2}I'm nervous for you now. Good luck.
163
00:07:08,280 --> 00:07:10,440
{\an2}I'm just starting on my caramel.
164
00:07:10,480 --> 00:07:14,600
{\an2}I'm just looking for a nice,
deep amber colour.
165
00:07:14,640 --> 00:07:17,280
{\an2}Achieving a perfect caramel means
walking a tightrope.
166
00:07:17,320 --> 00:07:19,880
{\an2}It's quite a temperamental process,
167
00:07:19,920 --> 00:07:23,000
{\an2}and it takes patience,
and I've not got much of that.
168
00:07:23,040 --> 00:07:26,240
{\an2}Apply too much heat too quickly
and it will be ruined.
169
00:07:26,280 --> 00:07:27,520
{\an2}You need to be really careful.
170
00:07:27,560 --> 00:07:29,560
{\an2}If you just go 30 seconds over,
bitter.
171
00:07:29,600 --> 00:07:31,920
{\an2}It's, uh,
just getting the timing right.
172
00:07:31,960 --> 00:07:33,200
{\an2}That looks pretty good.
173
00:07:33,240 --> 00:07:34,960
{\an2}I feel like that's right.
174
00:07:35,000 --> 00:07:36,520
{\an2}But heat it too slowly...
175
00:07:36,560 --> 00:07:38,000
{\an2}It's taking forever.
176
00:07:38,040 --> 00:07:39,880
{\an2}..and it won't become caramel at
all.
177
00:07:39,920 --> 00:07:41,920
{\an2}Feels, like, a bit crystallised.
178
00:07:44,120 --> 00:07:46,280
{\an2}I might have to redo it, you know.
179
00:07:46,320 --> 00:07:48,360
{\an2}I'm just going to redo it.
180
00:07:53,600 --> 00:07:55,000
{\an2}As Matty starts again...
181
00:07:55,040 --> 00:07:58,440
{\an2}Got the honey going in, sticky.
182
00:07:58,480 --> 00:08:01,360
{\an2}..two bakers are taking a
different approach to caramel.
183
00:08:01,400 --> 00:08:02,640
{\an2}I'm doing a cheat's way
184
00:08:02,680 --> 00:08:04,600
{\an2}because I'm just literally
using honey.
185
00:08:04,640 --> 00:08:07,520
{\an2}I'm just heating
the honey until it's reduced.
186
00:08:07,560 --> 00:08:10,240
{\an2}This is jaggery.
It belongs to the palm family.
187
00:08:10,280 --> 00:08:11,920
{\an2}We use in Sri Lanka quite a lot.
188
00:08:11,960 --> 00:08:15,080
{\an2}But for Saku, jaggery
involves an extra risk.
189
00:08:15,120 --> 00:08:17,120
{\an2}Jaggery sets harder. Yeah.
190
00:08:17,160 --> 00:08:20,200
{\an2}It's hard to get out
of the...of a mould.
191
00:08:20,240 --> 00:08:23,520
{\an2}What point do you tip it out, then?
Still when it is hot.
192
00:08:23,560 --> 00:08:25,720
{\an2}If it goes cold, no, it's sticking.
193
00:08:25,760 --> 00:08:28,280
{\an2}You'd need a chisel and
a hammer to get them out.
194
00:08:29,920 --> 00:08:32,400
{\an8}Using jaggery, cardamom and nutmeg,
195
00:08:32,440 --> 00:08:35,600
{\an8}Saku's creme caramels
will be mini versions of
196
00:08:35,640 --> 00:08:37,840
{\an8}a popular pudding from
her homeland.
197
00:08:37,880 --> 00:08:41,040
{\an2}I am making a Sri Lankan
dessert, watalappan.
198
00:08:41,080 --> 00:08:44,680
{\an2}My mum made those at home.
This is one of her favourite.
199
00:08:44,720 --> 00:08:47,200
{\an2}When I am coming here every morning,
I ring her.
200
00:08:47,240 --> 00:08:49,480
{\an2}She knows that I am making
this today.
201
00:08:49,520 --> 00:08:52,680
{\an2}Also infusing family flavours
is Josh.
202
00:08:52,720 --> 00:08:54,440
{\an2}Creme caramel was my nan's favourite
203
00:08:54,480 --> 00:08:57,400
{\an2}and also one of her favourite
flavours was plums and custard.
204
00:08:57,440 --> 00:09:00,240
{\an2}Do you know what I love about you?
You always honour your Nana.
205
00:09:00,280 --> 00:09:03,280
{\an2}I know, yeah. It's so lovely.
She'd be so proud of you.
206
00:09:03,320 --> 00:09:05,480
{\an8}Josh's cinnamon and orange custard
will be topped
207
00:09:05,520 --> 00:09:09,080
{\an8}with cinnamon-spiced plums
and tempered chocolate butterflies
208
00:09:09,120 --> 00:09:11,760
{\an2}in an attempt
to build on last week's success.
209
00:09:11,800 --> 00:09:13,920
{\an2}Hello, Star Baker. Hello.
210
00:09:13,960 --> 00:09:16,120
{\an2}That was good, wasn't it, last week?
Yeah, that was amazing.
211
00:09:16,160 --> 00:09:17,920
{\an2}That was amazing.
I was not expecting that at all.
212
00:09:17,960 --> 00:09:19,720
{\an2}So you've had a handshake, right?
Yeah.
213
00:09:19,760 --> 00:09:21,720
{\an2}And you've been Star Baker? Yeah.
214
00:09:21,760 --> 00:09:24,000
{\an2}Imagine if you win Star Baker again.
No?
215
00:09:24,040 --> 00:09:25,840
{\an2}I don't know.
216
00:09:25,880 --> 00:09:27,800
{\an2}So, when I practised it,
I overdid the honey
217
00:09:27,840 --> 00:09:31,280
{\an2}and it was rock solid,
so I want to get a balance.
218
00:09:31,320 --> 00:09:33,640
{\an2}I'm going to put that
in my ramekins.
219
00:09:33,680 --> 00:09:35,560
{\an2}Just gotta do a nice, thin caramel.
220
00:09:35,600 --> 00:09:39,200
{\an2}So I'm going to use it all,
so it's about two tablespoons.
221
00:09:39,240 --> 00:09:40,360
{\an2}Caramel take two.
222
00:09:40,400 --> 00:09:43,600
{\an2}I went too slow with it, I think,
so I'm going to speed up the heat.
223
00:09:43,640 --> 00:09:45,560
{\an2}I need it to be made now.
224
00:09:47,360 --> 00:09:49,960
{\an2}Bakers, you are halfway through.
225
00:09:50,000 --> 00:09:52,880
{\an2}This is the infused milk
for my custard.
226
00:09:52,920 --> 00:09:55,280
{\an2}So I'm just going to pass it
through a sieve
227
00:09:55,320 --> 00:09:57,280
{\an2}and then bring that together
with the eggs.
228
00:09:57,320 --> 00:09:59,280
{\an2}So, the eggs is what's
going to set it.
229
00:09:59,320 --> 00:10:01,280
{\an2}Achieving the correct balance
between whole eggs
230
00:10:01,320 --> 00:10:02,640
{\an2}and egg yolks is crucial.
231
00:10:02,680 --> 00:10:04,480
{\an2}You want your custard to have
a nice wobble
232
00:10:04,520 --> 00:10:06,440
{\an2}but you don't want it
to be too hard like rubber.
233
00:10:06,480 --> 00:10:09,160
{\an2}Not enough whole eggs,
and the custard won't set correctly.
234
00:10:09,200 --> 00:10:12,120
{\an2}Three eggs and four yolks.
Bit worried it might not set.
235
00:10:12,160 --> 00:10:14,080
{\an2}But too many and it will set firm...
236
00:10:14,120 --> 00:10:15,280
{\an2}Eight whole eggs.
237
00:10:15,320 --> 00:10:17,880
{\an2}..and lose the delicate texture
the judges are looking for.
238
00:10:17,920 --> 00:10:19,760
{\an2}It's rich, not hugely thick.
239
00:10:19,800 --> 00:10:23,000
{\an2}Still wibbly-wobbly in the middle.
240
00:10:23,040 --> 00:10:26,120
{\an2}I'm just going to gently whisk this
mixture into the egg.
241
00:10:26,160 --> 00:10:28,080
{\an2}It's quite empty in the tent now.
It's horrible.
242
00:10:28,120 --> 00:10:30,080
{\an2}Do you think you'll stay in touch?
Yeah, definitely.
243
00:10:30,120 --> 00:10:32,080
{\an2}I mean. I'm very difficult
to stay in touch with, I am,
244
00:10:32,120 --> 00:10:34,640
{\an2}cos I never answer my phone.
Spend two weeks to reply to a text.
245
00:10:34,680 --> 00:10:37,440
{\an2}Remain a little bit enigmatic
and mysterious.
246
00:10:37,480 --> 00:10:39,280
{\an2}"Where's Dan gone?" No-one knows.
No-one knows!
247
00:10:39,320 --> 00:10:41,920
{\an2}"Is Dan still alive?" Nobody knows.
Nobody knows.
248
00:10:41,960 --> 00:10:43,600
{\an2}Like Bigfoot, there was a sighting,
249
00:10:43,640 --> 00:10:46,400
{\an2}just a blurry picture of Dan
just leaving like that.
250
00:10:48,240 --> 00:10:51,320
{\an2}That will pour into my ramekin
and my caramel.
251
00:10:51,360 --> 00:10:53,240
{\an2}Caramel on the bottom,
custard on top.
252
00:10:53,280 --> 00:10:55,080
{\an2}Gotta make sure they're all
the same amount.
253
00:10:55,120 --> 00:10:57,640
{\an2}It needs to have
a little water bath around it.
254
00:10:57,680 --> 00:11:01,440
{\an2}So, the hot water bath stops
the eggs from curdling.
255
00:11:01,480 --> 00:11:03,920
{\an2}Makes me nervous that everyone
is, like, putting it in the oven
256
00:11:03,960 --> 00:11:05,840
{\an2}and I'm still making
bloomin' caramel.
257
00:11:05,880 --> 00:11:07,640
{\an2}Here we go, 35 minutes.
258
00:11:07,680 --> 00:11:11,160
{\an2}140 for about 30 to 35 minutes.
259
00:11:11,200 --> 00:11:13,640
{\an2}Be good to me.
260
00:11:13,680 --> 00:11:16,400
{\an2}I don't get why it's not working.
261
00:11:16,440 --> 00:11:18,880
{\an2}It feels like it's
crystallising again.
262
00:11:18,920 --> 00:11:21,720
{\an2}And now we actually have
a problem, so I'm going again.
263
00:11:21,760 --> 00:11:23,640
{\an2}And everyone else's
are, like, in the oven
264
00:11:23,680 --> 00:11:26,120
{\an2}and my caramel isn't even cooked.
265
00:11:26,160 --> 00:11:29,440
{\an2}As Matty attempts to conquer his
caramel for the third time...
266
00:11:29,480 --> 00:11:32,160
{\an2}Can't do anything else
until this is sorted.
267
00:11:32,200 --> 00:11:34,440
{\an2}..everyone else can turn
to their toppings.
268
00:11:34,480 --> 00:11:37,600
{\an2}I'm going to make some fig jam.
269
00:11:37,640 --> 00:11:40,760
{\an2}They were worried about my creme
caramels tasting medicinal.
270
00:11:40,800 --> 00:11:42,560
{\an2}I'm thinking maybe I add
a bit more sugar.
271
00:11:42,600 --> 00:11:45,000
{\an2}The plums I'm going to cut into
cubes, and I'm going to just
272
00:11:45,040 --> 00:11:46,760
{\an2}stew them with some orange juice
and cinnamon.
273
00:11:46,800 --> 00:11:49,360
{\an2}I don't want them to fall apart,
I want them to keep their shape.
274
00:11:49,400 --> 00:11:52,880
{\an2}Going to put some orange segments in
some orange liqueur.
275
00:11:52,920 --> 00:11:57,480
{\an2}Should go still like a citrus
tartness, but sweet as well.
276
00:11:57,520 --> 00:11:59,520
{\an8}With orange decoration,
an orange zest,
277
00:11:59,560 --> 00:12:01,560
{\an8}and nutmeg-infused custard,
278
00:12:01,600 --> 00:12:04,720
{\an2}Cristy is hoping her citrus flavours
will impress Paul and Prue.
279
00:12:04,760 --> 00:12:08,280
{\an2}How much has it taken over your
life, this situation? Oh, my gosh.
280
00:12:08,320 --> 00:12:10,600
{\an2}You don't stop practising,
you don't stop thinking about it,
281
00:12:10,640 --> 00:12:12,560
{\an2}you go to bed and you're
having dreams.
282
00:12:12,600 --> 00:12:14,440
{\an2}You dream about it as well? Yeah!
283
00:12:14,480 --> 00:12:15,560
{\an2}Really? It's mad, yeah...
284
00:12:15,600 --> 00:12:17,440
{\an2}What sort of dreams have you had?
285
00:12:17,480 --> 00:12:21,520
{\an2}Paul going, "It's not good enough!"
ALISON LAUGHS
286
00:12:21,560 --> 00:12:24,120
{\an2}How simple is that?
It's so annoying.
287
00:12:24,160 --> 00:12:26,440
{\an2}It's pretty much there, to be fair.
288
00:12:26,480 --> 00:12:29,080
{\an2}Probably needs longer,
but I'm very conscious of time.
289
00:12:30,600 --> 00:12:33,320
{\an2}They take 25 to 35 minutes...
290
00:12:35,680 --> 00:12:37,920
{\an2}..so I'm trying them at 25
and praying to God.
291
00:12:39,360 --> 00:12:44,400
{\an2}Bakers... You have...
Half an hour... Left.
292
00:12:44,440 --> 00:12:45,880
{\an2}That's not good.
293
00:12:47,080 --> 00:12:48,600
{\an2}That's not good at all.
294
00:12:48,640 --> 00:12:50,000
{\an2}Don't think it's going to be ready,
295
00:12:50,040 --> 00:12:52,120
{\an2}but I'm just going to do
a wobble check.
296
00:12:52,160 --> 00:12:53,960
{\an2}Here we go.
297
00:12:54,000 --> 00:12:56,400
{\an2}There's absolutely no room
for error when it comes to
298
00:12:56,440 --> 00:12:58,600
{\an2}the bake of a creme caramel.
299
00:12:58,640 --> 00:13:02,040
{\an2}They're wobbling.
Just checking the wobble.
300
00:13:02,080 --> 00:13:03,680
{\an2}Take them out a minute too early...
301
00:13:03,720 --> 00:13:05,200
{\an2}Hooray. Yeah? Yeah.
302
00:13:05,240 --> 00:13:07,200
{\an2}..and they could collapse
when de-moulded.
303
00:13:07,240 --> 00:13:09,960
{\an2}Got a nice little cheeky little
wobble on them. Oh, yeah.
304
00:13:10,000 --> 00:13:11,520
{\an2}Wobbly, but not too wobbly.
305
00:13:11,560 --> 00:13:13,320
{\an2}Wibbly-wobbly.
306
00:13:14,800 --> 00:13:16,920
{\an2}But too long,
and they will set too hard,
307
00:13:16,960 --> 00:13:19,920
{\an2}resulting in a bubbly,
scrambled egg texture.
308
00:13:19,960 --> 00:13:21,480
{\an2}I think they're basically
nearly there.
309
00:13:21,520 --> 00:13:23,840
{\an2}I'm going to give them two minutes.
310
00:13:23,880 --> 00:13:26,560
{\an2}They've still got 15 minutes to go.
Well, more than 15.
311
00:13:26,600 --> 00:13:28,600
{\an2}I wanted them out
in the fridge by now,
312
00:13:28,640 --> 00:13:31,280
{\an2}not still liquid in the oven.
Will they take ages to cool down?
313
00:13:31,320 --> 00:13:34,800
{\an2}Yeah. It's all about heating things
up and cooling it down.
314
00:13:34,840 --> 00:13:37,040
{\an2}You've really simplified this
show here, Noel.
315
00:13:37,080 --> 00:13:38,680
{\an2}Baking. You heard it here first.
316
00:13:38,720 --> 00:13:40,560
{\an2}Why don't we just not do either?
317
00:13:40,600 --> 00:13:44,560
{\an2}We'd be in the same situation we
were. I've had a good go at it!
318
00:13:44,600 --> 00:13:46,320
{\an2}They've all got the
wobble in the middle,
319
00:13:46,360 --> 00:13:48,320
{\an2}so I'm going to leave them
at that now.
320
00:13:48,360 --> 00:13:50,160
{\an2}They've got a slight wobble.
321
00:13:50,200 --> 00:13:51,520
{\an2}Yeah, they're cooked.
322
00:13:51,560 --> 00:13:53,160
{\an2}So, I'm just going to let them cool.
323
00:13:53,200 --> 00:13:55,440
{\an2}To obviously de-mould,
you need to get them nice and cold.
324
00:13:55,480 --> 00:13:58,200
{\an2}While most of the bakers are
cooling their creme caramels,
325
00:13:58,240 --> 00:14:00,560
{\an2}that's the last thing Saku wants.
326
00:14:00,600 --> 00:14:03,000
{\an2}Now I need to turn this out.
327
00:14:03,040 --> 00:14:04,520
{\an2}As the colder hers gets...
328
00:14:04,560 --> 00:14:08,360
{\an2}The jaggery, when it hardens,
I can't take it out, it breaks.
329
00:14:08,400 --> 00:14:11,520
{\an2}..the more likely they are
to stick to the moulds.
330
00:14:11,560 --> 00:14:12,680
{\an2}Please come.
331
00:14:14,440 --> 00:14:16,960
{\an1}SHE SIGHS
332
00:14:17,000 --> 00:14:19,720
{\an2}Why it's not happening?
333
00:14:24,240 --> 00:14:25,640
{\an2}Yes!
334
00:14:25,680 --> 00:14:27,360
{\an2}Yes, it is.
335
00:14:27,400 --> 00:14:29,040
{\an8}Yes, it is.
336
00:14:29,080 --> 00:14:32,240
{\an2}Time for some decor, which is
more caramel, so I can't wait.
337
00:14:32,280 --> 00:14:34,440
{\an2}Butterfly is always
synonymous with my nan.
338
00:14:34,480 --> 00:14:36,480
{\an2}When she was coming towards
the end, she'd always say,
339
00:14:36,520 --> 00:14:38,800
{\an2}"Whenever you see a butterfly
around, that's me watching."
340
00:14:38,840 --> 00:14:40,320
{\an2}That's so beautiful.
341
00:14:40,360 --> 00:14:43,600
{\an2}It's weird because you don't see
many butterflies any more, do you?
342
00:14:43,640 --> 00:14:46,320
{\an2}I get loads in the garden. Do you?
You've gotta have the right plants.
343
00:14:46,360 --> 00:14:49,040
{\an2}Lots of flowers,
and they like buddleia plants.
344
00:14:49,080 --> 00:14:52,320
{\an2}Well, I've got Astroturf.
SHE LAUGHS
345
00:14:52,360 --> 00:14:54,440
{\an2}I think that's where you're
going wrong.
346
00:14:54,480 --> 00:14:56,200
{\an2}Course it's working
first time, this one.
347
00:14:56,240 --> 00:14:58,480
{\an2}The one where I've got plenty
of time to sort out.
348
00:14:58,520 --> 00:15:00,320
{\an2}I want to get some spirals.
349
00:15:00,360 --> 00:15:02,440
{\an2}I'm doing little honeycomb tuiles.
350
00:15:02,480 --> 00:15:04,360
{\an2}Look, look who's here.
351
00:15:04,400 --> 00:15:05,560
{\an2}What's he doing here?
352
00:15:05,600 --> 00:15:08,240
{\an2}He shouldn't be in here now,
should he? No!
353
00:15:08,280 --> 00:15:10,680
{\an2}He's off, he's off, it's fine.
Like a wild tiger,
354
00:15:10,720 --> 00:15:13,640
{\an2}just sort of milling about.
355
00:15:13,680 --> 00:15:15,280
{\an2}When's the zookeeper coming?
356
00:15:15,320 --> 00:15:17,920
{\an2}You mean Prue?
357
00:15:17,960 --> 00:15:19,720
{\an2}Looks good, I'm happy.
358
00:15:19,760 --> 00:15:23,320
{\an2}My mum, I want her to be proud!
359
00:15:23,360 --> 00:15:26,160
{\an2}They're coming out regardless.
360
00:15:26,200 --> 00:15:28,000
{\an2}Got to rapidly cool 'em.
361
00:15:30,960 --> 00:15:32,400
{\an2}Go on Noel, tell 'em.
362
00:15:32,440 --> 00:15:34,600
{\an2}Bakers, you have ten minutes left.
363
00:15:34,640 --> 00:15:36,280
{\an2}Time is ticking!
364
00:15:36,320 --> 00:15:37,800
{\an2}You can do this.
365
00:15:37,840 --> 00:15:39,880
{\an2}Yes, you can!
We believe in you.
366
00:15:39,920 --> 00:15:41,680
{\an1}HE SIGHS
367
00:15:41,720 --> 00:15:43,160
{\an2}Flippin' hell.
368
00:15:43,200 --> 00:15:45,240
{\an2}We are turning out.
369
00:15:47,560 --> 00:15:49,400
{\an2}This is the crunch time now,
isn't it?
370
00:15:49,440 --> 00:15:51,760
{\an2}You don't know
until you de-mould it, do you?
371
00:15:51,800 --> 00:15:55,840
{\an2}Oh, this is so stressful.
372
00:15:55,880 --> 00:15:58,600
{\an2}Ideally, I'd have them in the fridge
for an hour, but here we are.
373
00:15:58,640 --> 00:16:00,800
{\an2}I've got my fingers crossed
for numerous things right now.
374
00:16:00,840 --> 00:16:02,680
{\an2}I hate this part.
375
00:16:04,480 --> 00:16:05,920
{\an2}Moment of truth.
376
00:16:12,800 --> 00:16:15,280
{\an2}It's jiggly. She's jiggly.
377
00:16:17,360 --> 00:16:19,760
{\an2}They've just got loads
of little bubbles, haven't they?
378
00:16:23,000 --> 00:16:24,480
{\an2}They're just on the edge of set.
379
00:16:24,520 --> 00:16:27,800
{\an2}I don't know what they're going
to be like. I'm very nervous.
380
00:16:29,360 --> 00:16:30,640
{\an2}Not too bad.
381
00:16:30,680 --> 00:16:33,200
{\an2}A few more, and then
I can breathe again.
382
00:16:33,240 --> 00:16:34,880
{\an2}Go, go, go.
383
00:16:34,920 --> 00:16:36,320
{\an2}That's two.
384
00:16:36,360 --> 00:16:39,040
{\an2}Hello. Oh, you're coming in at
a de-moulding time.
385
00:16:39,080 --> 00:16:40,600
{\an2}I'm like your lucky charm, aren't I?
386
00:16:40,640 --> 00:16:42,120
{\an2}No, you're not.
387
00:16:42,160 --> 00:16:44,400
{\an2}Please, come out of there. Noel!
Threaten it.
388
00:16:44,440 --> 00:16:46,880
{\an2}You've gotta come back,
you're making me scared.
Am I bad juju?
389
00:16:46,920 --> 00:16:48,880
{\an2}Am I? No, Noel, go away.
390
00:16:48,920 --> 00:16:50,720
{\an2}Come on. It's the suction.
391
00:16:50,760 --> 00:16:53,040
{\an2}Come back when they're out.
I love to watch this bit. No!
392
00:16:53,080 --> 00:16:55,200
{\an2}It's the best bit. All right,
I'll leave you. OK, come out.
393
00:16:55,240 --> 00:16:56,360
{\an2}There you go! Thank you, Jesus.
394
00:16:56,400 --> 00:16:59,320
{\an2}That's cos I went to leave. I know!
395
00:16:59,360 --> 00:17:00,760
{\an2}Oh, you bugger.
396
00:17:00,800 --> 00:17:03,200
{\an2}I've had a collapse.
397
00:17:03,240 --> 00:17:04,560
{\an2}Donkey.
398
00:17:04,600 --> 00:17:06,560
{\an2}Probably needed another minute
in the oven.
399
00:17:06,600 --> 00:17:08,720
{\an2}Should've made 12, like Matty,
shouldn't I?
400
00:17:08,760 --> 00:17:11,000
{\an2}Let's pick the eight.
401
00:17:11,040 --> 00:17:12,760
{\an2}I like that one.
402
00:17:14,680 --> 00:17:16,560
{\an2}Bakers, you've got just
one minute left.
403
00:17:16,600 --> 00:17:18,200
{\an2}Better get a move on doing that,
actually.
404
00:17:18,240 --> 00:17:19,760
{\an2}Sticky nuts, I'm calling them.
405
00:17:19,800 --> 00:17:20,960
{\an2}Bee tuiles.
406
00:17:21,000 --> 00:17:23,440
{\an2}The tuiles, they are not artistic.
407
00:17:23,480 --> 00:17:25,040
{\an2}Butterfly sits on top.
408
00:17:25,080 --> 00:17:27,280
{\an2}Tried my best.
That's all you can do.
409
00:17:29,240 --> 00:17:32,840
{\an2}Bakers, your time is up.
410
00:17:32,880 --> 00:17:34,640
{\an2}What a horrible challenge.
411
00:17:34,680 --> 00:17:37,080
{\an2}Please step away from your
creme caramels.
412
00:17:37,120 --> 00:17:39,360
{\an2}Well done, kids. Well done.
413
00:17:39,400 --> 00:17:41,760
{\an2}It's in the flavour now, innit?
In the tasting.
414
00:17:41,800 --> 00:17:43,240
{\an2}That was so stressful.
415
00:17:43,280 --> 00:17:45,360
{\an2}I weren't expecting to get 'em out.
416
00:17:56,120 --> 00:17:59,280
{\an2}It's time for the bakers'
Signature creme caramels
417
00:17:59,320 --> 00:18:02,560
{\an2}to face the judgment of
Paul and Prue.
418
00:18:02,600 --> 00:18:03,960
{\an2}Hello, Dan. Hello.
419
00:18:09,920 --> 00:18:12,720
{\an2}So, these are my Thai green
curry-inspired creme caramels.
420
00:18:12,760 --> 00:18:15,160
{\an2}Don't say curry. OK.
421
00:18:15,200 --> 00:18:18,040
{\an2}Just Thai. Don't say curry.
Thai-inspired.
This is bonkers, I'm loving it.
422
00:18:18,080 --> 00:18:19,920
{\an2}Have you got curry in there? No.
423
00:18:19,960 --> 00:18:22,440
{\an2}It's sort of intriguing though,
isn't it? OK, OK.
424
00:18:22,480 --> 00:18:24,440
{\an2}It's got the wobble, which I love.
The wobble's there.
425
00:18:24,480 --> 00:18:27,000
{\an2}You're suffering from
a slight under-bake. I am.
426
00:18:27,040 --> 00:18:30,200
{\an2}That one looks a bit desperate, Dan.
427
00:18:30,240 --> 00:18:32,200
{\an2}I love that texture.
428
00:18:37,720 --> 00:18:39,280
{\an2}That's beautiful. It really is.
429
00:18:39,320 --> 00:18:40,680
{\an2}You've got your flavours spot-on.
430
00:18:40,720 --> 00:18:42,120
{\an2}It's the lemongrass that makes that.
431
00:18:42,160 --> 00:18:44,320
{\an2}It's very nearly perfect.
432
00:18:44,360 --> 00:18:46,640
{\an2}It doesn't look perfect
because they're collapsed,
433
00:18:46,680 --> 00:18:48,720
{\an2}but that flavour is lovely. Thank
you. That's great,
434
00:18:48,760 --> 00:18:50,960
{\an2}thank you very much. You've invented
a dessert, Dan.
435
00:18:51,000 --> 00:18:52,160
{\an2}Well done. Thank you.
436
00:18:57,720 --> 00:18:59,680
{\an2}The texture on the side is
pretty bad.
437
00:18:59,720 --> 00:19:01,560
{\an2}I mean, it's bubbled up quite badly.
438
00:19:01,600 --> 00:19:05,080
{\an2}And that's because you left them in
the oven too long. A bit overcooked.
439
00:19:05,120 --> 00:19:07,360
{\an2}That's boiled inside. Gosh.
440
00:19:11,600 --> 00:19:15,320
{\an2}At the moment the orange is there,
but the caramel isn't.
441
00:19:15,360 --> 00:19:17,000
{\an2}They're too solid. OK.
442
00:19:17,040 --> 00:19:19,160
{\an2}That's the big issue. Oh, OK.
443
00:19:25,400 --> 00:19:27,000
{\an2}They look really interesting.
444
00:19:27,040 --> 00:19:29,880
{\an2}I was worried about you making
caramel with honey.
445
00:19:29,920 --> 00:19:32,160
{\an2}Could it have been
a little bit thicker? Yeah.
446
00:19:32,200 --> 00:19:34,120
{\an2}There's a swimming pool of
sweetness.
447
00:19:34,160 --> 00:19:35,760
{\an2}It needs to be on the top, really.
448
00:19:37,160 --> 00:19:39,920
{\an2}That is a beautiful set.
Smooth as anything.
449
00:19:43,360 --> 00:19:46,240
{\an2}The fig comes through,
the rosemary's barely there.
450
00:19:46,280 --> 00:19:49,720
{\an2}But the flavour, it's lacking
a little bit of direction.
451
00:19:49,760 --> 00:19:52,800
{\an2}I think using honey was such
a lovely idea.
452
00:19:52,840 --> 00:19:54,640
{\an2}But everything is too sweet.
453
00:19:54,680 --> 00:19:55,720
{\an2}OK, thank you.
454
00:20:00,880 --> 00:20:03,640
{\an8}They're so pretty. They're almost
identical.
455
00:20:03,680 --> 00:20:07,160
{\an2}And your jaggery seems to have
worked. It's nice and evenly shiny.
456
00:20:13,400 --> 00:20:15,960
{\an2}It's very sweet. Yeah.
Which I sort of expected.
457
00:20:16,000 --> 00:20:18,560
{\an2}Cardamom comes through beautifully,
but it's too thick.
458
00:20:18,600 --> 00:20:21,200
{\an2}How many eggs did you have? Eight.
Eight whole eggs?
459
00:20:21,240 --> 00:20:23,040
{\an2}Yeah. I think that could be
the problem.
460
00:20:23,080 --> 00:20:25,640
{\an2}You've got too much egg white. Hmm.
OK, yeah.
461
00:20:31,160 --> 00:20:33,360
{\an2}Straight off I think they look very,
very pretty
462
00:20:33,400 --> 00:20:35,360
{\an2}and there's a lot of finesse
to this.
463
00:20:35,400 --> 00:20:37,640
{\an2}There's a lot of bubbles in there
on the side.
464
00:20:37,680 --> 00:20:39,160
{\an2}They're slightly overbaked.
465
00:20:45,480 --> 00:20:47,640
{\an2}The spiced plum and the orange
together,
466
00:20:47,680 --> 00:20:51,000
{\an2}the taste in that is delicious,
with the sweetness level just so.
467
00:20:51,040 --> 00:20:53,480
{\an2}The plums are not as cooked
as I'd expected,
468
00:20:53,520 --> 00:20:54,680
{\an2}and that's rather nice.
469
00:20:54,720 --> 00:20:56,640
{\an2}They've got a sort of freshness
of fresh fruit.
470
00:20:56,680 --> 00:20:59,480
{\an2}Just the texture's slightly off.
It is overbaked.
471
00:20:59,520 --> 00:21:02,080
{\an2}But you can't get over
the flavour of that. Thank you.
472
00:21:02,120 --> 00:21:03,120
{\an2}Well done, Josh.
473
00:21:08,120 --> 00:21:10,520
{\an2}They look quite attractive. I think
your caramel could have been
474
00:21:10,560 --> 00:21:13,040
{\an2}a little bit darker. You can tell by
the colour there, it's too pale.
475
00:21:13,080 --> 00:21:15,280
{\an2}Yeah. But they look nice and smooth.
476
00:21:20,560 --> 00:21:22,000
{\an2}I love the flavour. Hmm.
477
00:21:22,040 --> 00:21:24,720
{\an2}Because the chai flavour's quite
strong, it's interesting.
478
00:21:24,760 --> 00:21:26,040
{\an2}And I think it really works.
479
00:21:26,080 --> 00:21:28,600
{\an2}But they are probably
a little overbaked.
480
00:21:28,640 --> 00:21:31,120
{\an2}Looks like a frankfurter sausage.
You know, when you get the skin
481
00:21:31,160 --> 00:21:33,840
{\an2}on a frankfurter? You're not selling
it, Paul! That's enough now.
482
00:21:33,880 --> 00:21:36,280
{\an2}Tastes good, though. Well done.
No, it really tastes delicious.
483
00:21:36,320 --> 00:21:38,600
{\an2}I keep wanting to go back
for another bite. Thank you, Matty.
484
00:21:38,640 --> 00:21:41,200
{\an2}Thank you. I'd actually eat a hot
dog creme caramel.
485
00:21:42,960 --> 00:21:44,400
{\an2}It went all right, to be fair,
I think.
486
00:21:44,440 --> 00:21:47,120
{\an2}When they was commenting on
the colour of the caramel,
487
00:21:47,160 --> 00:21:49,960
{\an2}you don't know how lucky you are
to have any caramel here!
488
00:21:50,000 --> 00:21:52,840
{\an2}I wouldn't take a risk unless it was
worth taking.
489
00:21:52,880 --> 00:21:56,640
{\an2}I've created a little dessert for
myself. I'm happy I pleased Paul.
490
00:21:56,680 --> 00:21:59,960
{\an2}Oh, I'm sad.
It's not silky and smooth.
491
00:22:00,000 --> 00:22:03,080
{\an2}It is not good for me.
I will be in danger.
492
00:22:03,120 --> 00:22:06,080
{\an2}It was the bubbles.
The stupid bubbles.
493
00:22:06,120 --> 00:22:07,920
{\an2}I'm not going to be making
them again.
494
00:22:12,880 --> 00:22:16,440
{\an2}The bakers have no idea what awaits
them in the Technical Challenge.
495
00:22:18,880 --> 00:22:21,040
{\an2}Hello, bakers,
welcome back to the tent,
496
00:22:21,080 --> 00:22:23,160
{\an2}it's time for your
Technical Challenge.
497
00:22:23,200 --> 00:22:25,640
{\an2}Today it's been set
for you by Paul Hollywood.
498
00:22:25,680 --> 00:22:27,920
{\an2}I don't know if you've noticed
but he's wearing desert boots.
499
00:22:27,960 --> 00:22:30,160
{\an2}What you think are desert boots are
actually dessert boots.
500
00:22:30,200 --> 00:22:32,120
{\an2}They're made out of
a thin layer of trifle.
501
00:22:32,160 --> 00:22:35,680
{\an2}They're new on the market.
Check those out.
502
00:22:35,720 --> 00:22:38,240
{\an2}So, Paul, have you got any words
of advice for our bakers?
503
00:22:38,280 --> 00:22:42,200
{\an2}This recipe has got three very
distinctive textures.
504
00:22:42,240 --> 00:22:44,560
{\an2}You've got to get them all right
for it to work.
505
00:22:44,600 --> 00:22:47,280
{\an2}OK, well, judges, you can leave now.
No snacks, remember,
506
00:22:47,320 --> 00:22:49,640
{\an2}leave some room for dessert,
thank you.
507
00:22:49,680 --> 00:22:52,040
{\an1}LAUGHTER
508
00:22:52,080 --> 00:22:55,960
{\an2}Paul would love you
to make six individual orange
509
00:22:56,000 --> 00:22:58,680
{\an2}and ginger treacle puddings.
510
00:22:58,720 --> 00:23:02,120
{\an2}Your steamed sponges should be
soft and light,
511
00:23:02,160 --> 00:23:06,880
{\an2}and served with a smooth custard
and a ginger and orange syrup.
512
00:23:06,920 --> 00:23:09,400
{\an2}You've got an hour and a half,
which is plenty of time.
513
00:23:09,440 --> 00:23:11,960
{\an2}On your marks. Get set.
Bake!
514
00:23:14,240 --> 00:23:15,640
{\an2}I don't know how to make this.
515
00:23:15,680 --> 00:23:18,080
{\an2}I am following the instructions.
We'll get there.
516
00:23:18,120 --> 00:23:20,560
{\an2}I've never made anything like this
before.
517
00:23:20,600 --> 00:23:23,240
{\an2}So it's going to go real well.
518
00:23:23,280 --> 00:23:26,120
{\an2}I love a steamed pudding. It's
a proper rib-sticking pudding,
519
00:23:26,160 --> 00:23:27,720
{\an2}isn't it, like? Get it down you!
520
00:23:29,240 --> 00:23:33,040
{\an2}Paul, this is one
of my absolute favourite puddings.
521
00:23:33,080 --> 00:23:35,240
{\an2}A proper steamed sponge pudding.
522
00:23:35,280 --> 00:23:38,360
{\an2}Yeah. This has got
a beautiful golden syrup on the top.
523
00:23:38,400 --> 00:23:41,120
{\an2}Served with creme anglaise,
and then you have the ginger
524
00:23:41,160 --> 00:23:43,840
{\an2}and the orange syrup as well.
Let's go through the dangers.
525
00:23:43,880 --> 00:23:45,920
{\an2}The killer thing, I think,
with this is timing.
526
00:23:45,960 --> 00:23:47,880
{\an2}Yeah, OK. Straight away they have
to crack on with
527
00:23:47,920 --> 00:23:49,360
{\an2}the syrup that goes on the top.
528
00:23:49,400 --> 00:23:52,840
{\an2}Now we've allowed 20 minutes
with the syrup, getting it right.
529
00:23:52,880 --> 00:23:54,480
{\an2}And then they've got to think of
the sponge,
530
00:23:54,520 --> 00:23:56,600
{\an2}and it's critical that they get
the bake right.
531
00:23:56,640 --> 00:24:00,280
{\an2}40 minutes minimum. 40. 4-0.
532
00:24:00,320 --> 00:24:03,400
{\an2}Now with an hour and a half, that
doesn't give you
533
00:24:03,440 --> 00:24:05,560
{\an2}a lot of wriggle room. No.
534
00:24:05,600 --> 00:24:07,960
{\an2}Who's going to use their time
wisely?
535
00:24:08,000 --> 00:24:11,040
{\an2}Would you like to try one, Prue?
Yes, please!
536
00:24:11,080 --> 00:24:13,120
{\an2}Then you have this beautiful syrup.
537
00:24:13,160 --> 00:24:15,320
{\an2}That with the creme anglaise,
which is beautiful
538
00:24:15,360 --> 00:24:18,520
{\an2}and silky smooth. The orange,
the ginger,
539
00:24:18,560 --> 00:24:20,720
{\an2}it just blends beautiful together.
It's amazing because
540
00:24:20,760 --> 00:24:25,000
{\an2}the texture is both very moist
and yet it's light.
541
00:24:25,040 --> 00:24:26,680
{\an2}Hmm. Paul, this is heaven.
542
00:24:26,720 --> 00:24:30,240
{\an2}I'm looking forward
to six more of them.
543
00:24:30,280 --> 00:24:33,040
{\an2}And I'm going to have difficulty not
eating all of this.
544
00:24:35,480 --> 00:24:38,080
{\an2}So my syrup, make the caramel.
545
00:24:38,120 --> 00:24:41,400
{\an2}With 50g of caster sugar
and three tablespoons of water.
546
00:24:41,440 --> 00:24:45,120
{\an2}Yeah, I'm buzzing for that.
Cannot wait to make more caramel.
547
00:24:45,160 --> 00:24:46,520
{\an2}I'm mentally scarred.
548
00:24:46,560 --> 00:24:48,720
{\an2}You know your way around
a treacle pudding, don't you?
549
00:24:48,760 --> 00:24:50,600
{\an2}No. I do not. No. You're too young.
Yeah.
550
00:24:50,640 --> 00:24:52,480
{\an2}Nobody eats puddings any more,
do they?
551
00:24:52,520 --> 00:24:53,680
{\an2}Not steamed ones, do they?
552
00:24:53,720 --> 00:24:56,720
{\an2}It's like something from
the Victorian era.
553
00:24:56,760 --> 00:24:58,720
{\an2}This is nearly, nearly there.
554
00:24:58,760 --> 00:25:00,480
{\an2}Carefully pour in the boiling water.
555
00:25:00,520 --> 00:25:03,960
{\an2}Add some lemon wedge and stir until
the mixture comes to the boil.
556
00:25:04,000 --> 00:25:07,880
{\an2}Simmer to produce a golden syrup.
That's not golden.
557
00:25:07,920 --> 00:25:09,760
{\an2}So this is going to go in the bottom
of the sponge,
558
00:25:09,800 --> 00:25:12,280
{\an2}so I'm going to get this bad
boy syrupy.
559
00:25:12,320 --> 00:25:14,600
{\an2}This don't look right. It's stuck.
560
00:25:14,640 --> 00:25:17,840
{\an2}So I assume once it heats up
it will melt, maybe?
561
00:25:17,880 --> 00:25:20,040
{\an2}What's going down in the Tash
kitchen?
562
00:25:20,080 --> 00:25:21,600
{\an1}SHE EXHALES
563
00:25:21,640 --> 00:25:24,560
{\an2}You do this every single
time you have a technical.
564
00:25:24,600 --> 00:25:26,960
{\an2}I get a massive sigh.
What's going on?
565
00:25:27,000 --> 00:25:28,720
{\an2}I don't understand why they've asked
us to make
566
00:25:28,760 --> 00:25:31,920
{\an2}a caramel and then add
a load of boiling water.
567
00:25:31,960 --> 00:25:34,960
{\an2}Cos it makes it all juicy for when
it's in the sponge.
568
00:25:35,000 --> 00:25:37,520
{\an2}If I go there, you go here.
Let's switch.
569
00:25:37,560 --> 00:25:40,360
{\an2}I'm assuming. Ain't got a clue.
570
00:25:40,400 --> 00:25:43,880
{\an2}Make an orange and ginger
sponge batter.
571
00:25:43,920 --> 00:25:47,160
{\an2}Butter's gone in, caster sugar's
gone in. Eggs have just gone in.
572
00:25:47,200 --> 00:25:49,120
{\an8}Let's do the stem ginger.
573
00:25:49,160 --> 00:25:51,920
{\an2}No-one's going to want
a big bit of stem ginger, you know.
574
00:25:51,960 --> 00:25:53,760
{\an2}Chopping this like a nutter.
575
00:25:53,800 --> 00:25:55,600
{\an2}Grated zest of an orange.
576
00:25:55,640 --> 00:25:58,960
{\an2}Then I'll fold through my flour.
577
00:25:59,000 --> 00:26:00,520
{\an2}How's everyone making their sponge?
578
00:26:00,560 --> 00:26:04,040
{\an2}What am I doing wrong?
Oh, look it's starting to mix in.
579
00:26:04,080 --> 00:26:05,440
{\an2}Is it? Or am I just fooling myself?
580
00:26:05,480 --> 00:26:07,800
{\an2}I think I'm just fooling myself.
It's all to the side.
581
00:26:07,840 --> 00:26:10,360
{\an2}Treacle pudding.
It's not very modern, is it?
582
00:26:10,400 --> 00:26:12,160
{\an2}It's from an era of Prue Leith,
isn't it?
583
00:26:12,200 --> 00:26:14,600
{\an2}It might be more Paul, actually.
'70s stodge.
584
00:26:14,640 --> 00:26:16,320
{\an2}Yeah, '70s stodge. Yeah, yeah.
585
00:26:16,360 --> 00:26:19,240
{\an2}Little 12-year-old Paul
with his blue eyes gleaming.
586
00:26:19,280 --> 00:26:21,920
{\an2}"Mum, mum!"
He's got a conker in one hand.
587
00:26:21,960 --> 00:26:25,080
{\an2}Yeah, that's it, yeah. And a little
school bag over his shoulder.
588
00:26:25,120 --> 00:26:27,240
{\an2}Rushes in.
Eats his treacle pudding.
589
00:26:28,920 --> 00:26:31,600
{\an2}I don't know, but it is too runny.
590
00:26:31,640 --> 00:26:35,000
{\an2}It needs to be a golden syrup
kind of a texture.
591
00:26:35,040 --> 00:26:38,520
{\an8}I don't want to go on to too many
steps because I think this is going
to be quite a crucial bit.
592
00:26:38,560 --> 00:26:40,560
{\an8}I want to watch this and make sure
it's OK.
593
00:26:40,600 --> 00:26:43,840
{\an2}Any delay at this stage will mean
less time to bake.
594
00:26:43,880 --> 00:26:45,240
{\an2}It's going for ages.
595
00:26:45,280 --> 00:26:47,400
{\an2}And with it needing at least 40
minutes in the oven...
596
00:26:47,440 --> 00:26:49,960
{\an2}I'm going to spend a minute or two
just getting this bang-on.
597
00:26:50,000 --> 00:26:52,040
{\an2}..this could prove disastrous.
598
00:26:52,080 --> 00:26:53,400
{\an2}Put the kettle on.
599
00:26:55,000 --> 00:26:59,160
{\an2}Bakers, it seems nuts but you're
halfway through already.
600
00:26:59,200 --> 00:27:01,280
{\an2}This is a quick one, isn't it?
Really.
601
00:27:01,320 --> 00:27:02,960
{\an2}I love a quickie. I love a...
602
00:27:05,280 --> 00:27:07,160
{\an2}I think we're about there then now.
603
00:27:07,200 --> 00:27:09,080
{\an2}Spoon some syrup into the mould.
604
00:27:09,120 --> 00:27:12,160
{\an2}It's very pale, but it's got
to go in.
605
00:27:12,200 --> 00:27:14,280
{\an2}Divide the sponge batter
between moulds.
606
00:27:17,120 --> 00:27:19,920
{\an2}I'm very aware that this isn't
ready yet.
607
00:27:19,960 --> 00:27:23,040
{\an2}What have you been doing? I know!
How's he already there?
608
00:27:23,080 --> 00:27:25,920
{\an2}Don't look at others. Stop.
Just concentrate on yourself. Yeah.
609
00:27:25,960 --> 00:27:26,960
{\an2}This is your week.
610
00:27:29,080 --> 00:27:32,520
{\an2}Why do you laugh when I say that?
Next week's your week.
611
00:27:32,560 --> 00:27:34,560
{\an2}Cover with paper and foil.
612
00:27:34,600 --> 00:27:37,560
{\an2}Can you tell I never did Scouts?
It says steam
613
00:27:37,600 --> 00:27:39,320
{\an2}in a bain-marie in the oven.
614
00:27:39,360 --> 00:27:41,000
{\an2}Right, my little beauties.
615
00:27:41,040 --> 00:27:44,680
{\an2}How long we are baking?
I have no idea how long.
616
00:27:44,720 --> 00:27:46,840
{\an2}Maybe I'll leave them in for 25,
30 minutes.
617
00:27:46,880 --> 00:27:49,280
{\an2}They're only small, aren't they?
Do 25 minutes.
618
00:27:50,520 --> 00:27:51,520
{\an2}20 minutes.
619
00:27:53,040 --> 00:27:55,600
{\an2}Yeah, so I've started with
the sponge,
620
00:27:55,640 --> 00:27:57,000
{\an2}nothing, like, extravagant,
621
00:27:57,040 --> 00:27:59,440
{\an2}just creaming the butter
and then I'll add the sugar.
622
00:27:59,480 --> 00:28:02,720
{\an2}I have no idea if that syrup is what
it should look like,
623
00:28:02,760 --> 00:28:05,080
{\an2}so we will find out when they
eat it.
624
00:28:06,240 --> 00:28:09,000
{\an2}Bakers, you have half an hour left.
625
00:28:09,040 --> 00:28:10,280
{\an2}Is that it?
626
00:28:10,320 --> 00:28:11,320
{\an2}Time is ticking!
627
00:28:12,640 --> 00:28:15,440
{\an2}Bit stressed but I shouldn't be.
Just chill out.
628
00:28:15,480 --> 00:28:16,920
{\an2}I can make the creme anglaise now.
629
00:28:16,960 --> 00:28:19,640
{\an2}I looked at the ingredients,
I'm like, "Yes! I have done this."
630
00:28:19,680 --> 00:28:22,480
{\an2}So I'm going to heat the milk
and the cream.
631
00:28:22,520 --> 00:28:25,400
{\an2}Whisk your egg yolks with your
caster sugar till nice and pale.
632
00:28:25,440 --> 00:28:27,320
{\an8}Pour over your eggs nice and slowly.
633
00:28:27,360 --> 00:28:29,800
{\an8}Stir it until it goes thick.
634
00:28:29,840 --> 00:28:31,640
{\an2}But not that thick.
635
00:28:31,680 --> 00:28:34,720
{\an2}It has to be pouring consistency,
I think.
636
00:28:34,760 --> 00:28:36,680
{\an2}How long do these things take
to steam?
637
00:28:38,320 --> 00:28:40,560
{\an2}I want to give that as long as
I can in there.
638
00:28:40,600 --> 00:28:42,720
{\an2}I don't want to serve them
anything underbaked.
639
00:28:42,760 --> 00:28:45,280
{\an2}Serve the puddings with
a jug of ginger and orange syrup.
640
00:28:45,320 --> 00:28:48,800
{\an2}So I've just added the orange juice
and the stem ginger.
641
00:28:48,840 --> 00:28:51,080
{\an2}Reduce to a pouring consistency.
642
00:28:51,120 --> 00:28:52,640
{\an2}Do you like technicals, Saku?
643
00:28:52,680 --> 00:28:54,240
{\an1}SHE MOUTHS
644
00:28:54,280 --> 00:28:57,360
{\an2}Why? Because it is not the full
instructions, isn't it?
645
00:28:57,400 --> 00:28:59,920
{\an2}That's the thing. If you've never
made one... It's really hard.
646
00:28:59,960 --> 00:29:01,240
{\an2}..where do you get the knowledge?
647
00:29:01,280 --> 00:29:03,640
{\an2}Shall I tell you where you get that
knowledge from? Yes, please.
648
00:29:03,680 --> 00:29:05,720
{\an2}Just look at everyone else's.
649
00:29:05,760 --> 00:29:08,040
{\an2}Don't want to over reduce this.
650
00:29:08,080 --> 00:29:09,720
{\an2}But I don't want it too
loose either.
651
00:29:09,760 --> 00:29:13,160
{\an2}So it's now over reduced. Ah!
652
00:29:13,200 --> 00:29:15,880
{\an2}Bakers, you have ten minutes left.
653
00:29:15,920 --> 00:29:18,160
{\an2}I should check these,
I'm going to check this one.
654
00:29:18,200 --> 00:29:20,160
{\an8}Should I just take one out
and see how it's looking?
655
00:29:20,200 --> 00:29:22,040
{\an2}I don't know how I'm going to tell
they're done, cos
656
00:29:22,080 --> 00:29:24,040
{\an2}they're literally covered up,
aren't they?
657
00:29:24,080 --> 00:29:25,200
{\an2}The moment of truth.
658
00:29:26,560 --> 00:29:28,040
{\an2}Oh! It's not done.
659
00:29:29,600 --> 00:29:31,000
{\an2}They're not done.
660
00:29:31,040 --> 00:29:33,960
{\an2}Think it needs longer.
I don't know. They seem soft.
661
00:29:34,000 --> 00:29:36,240
{\an2}Turn that oven up. A little bit
more.
662
00:29:36,280 --> 00:29:39,320
{\an2}I think the bain-marie is actually
slowing down the cooking.
663
00:29:39,360 --> 00:29:42,400
{\an2}I'm going to go rogue and stick them
in without the bain-marie.
664
00:29:42,440 --> 00:29:43,720
{\an2}Oh, da-da-da-da.
665
00:29:45,080 --> 00:29:47,600
{\an2}Bakers, you have five minutes left.
666
00:29:48,680 --> 00:29:51,080
{\an2}We're going to be right on
the buzzer, aren't we, I think.
667
00:29:51,120 --> 00:29:52,880
{\an2}It's going to be a rush job.
668
00:29:52,920 --> 00:29:55,520
{\an2}Josh looks a bit scared.
Are you going to be all right?
669
00:29:55,560 --> 00:29:58,720
{\an2}Are you going to be all right,
five minutes good?
670
00:29:58,760 --> 00:30:00,840
{\an2}Got to get them out.
They're not done.
671
00:30:00,880 --> 00:30:04,560
{\an2}But they're going to have to be
done. I'm really scared now.
672
00:30:04,600 --> 00:30:06,120
{\an2}Give me strength, Lord.
673
00:30:07,960 --> 00:30:11,800
{\an2}Horrible feeling these are going
to be raw.
674
00:30:14,160 --> 00:30:15,160
{\an2}Oh, dear.
675
00:30:16,560 --> 00:30:19,040
{\an2}Oh, flip, they're raw. Oh!
676
00:30:20,520 --> 00:30:21,960
{\an1}SHE GASPS
677
00:30:23,480 --> 00:30:25,160
{\an2}It's a bit uncooked at the top.
678
00:30:26,440 --> 00:30:28,800
{\an2}Oh! No. That one's raw.
679
00:30:30,000 --> 00:30:31,960
{\an2}Oh, wow. They're so raw.
680
00:30:32,000 --> 00:30:34,760
{\an2}Oh, my gosh, they can't eat this,
they're going to get ill.
681
00:30:34,800 --> 00:30:36,760
{\an2}Oh, my gosh, what have I done?
682
00:30:36,800 --> 00:30:38,920
{\an2}Bakers, you have one minute left.
683
00:30:38,960 --> 00:30:41,160
{\an2}No! Oh!
684
00:30:41,200 --> 00:30:42,480
{\an2}Oh, no!
685
00:30:44,920 --> 00:30:46,200
{\an2}This is a car crash.
686
00:30:47,640 --> 00:30:49,800
{\an2}I'm not even pouring them.
687
00:30:49,840 --> 00:30:51,480
{\an2}OK, that one's more cooked.
688
00:30:51,520 --> 00:30:54,200
{\an2}Do I have to be judged? Aw.
689
00:30:54,240 --> 00:30:56,000
{\an2}Are they meant to be raw or what?
690
00:30:56,040 --> 00:30:58,080
{\an2}Your time is up.
691
00:30:59,200 --> 00:31:00,280
{\an2}Oh, my God.
692
00:31:00,320 --> 00:31:03,560
{\an2}I can't! I can't serve that!
693
00:31:03,600 --> 00:31:06,200
{\an1}LAUGHTER
694
00:31:06,240 --> 00:31:10,040
{\an2}Please come and place your bakes
behind your photographs
695
00:31:10,080 --> 00:31:11,760
{\an2}on the gingham table.
696
00:31:11,800 --> 00:31:12,960
{\an2}They can't eat them.
697
00:31:13,000 --> 00:31:15,240
{\an2}Oh, they're going to need a straw.
698
00:31:15,280 --> 00:31:17,360
{\an2}If any of you need a flask...
699
00:31:17,400 --> 00:31:19,240
{\an2}Aw! I can't cope.
700
00:31:19,280 --> 00:31:23,280
{\an1}LAUGHTER
701
00:31:24,440 --> 00:31:28,000
{\an2}The judges are looking for six
impeccable treacle puddings,
702
00:31:28,040 --> 00:31:30,640
{\an2}served with a delicious syrup
and silky custard,
703
00:31:30,680 --> 00:31:34,160
{\an2}and comprising of light, airy
perfectly steamed sponges.
704
00:31:37,360 --> 00:31:40,280
{\an1}ALISON LAUGHS
705
00:31:40,320 --> 00:31:41,320
{\an2}It's your duty.
706
00:31:43,080 --> 00:31:44,480
{\an2}That is disgusting.
707
00:31:45,640 --> 00:31:47,800
{\an2}Well, OK, let's start over here.
Those are raw.
708
00:31:47,840 --> 00:31:50,240
{\an2}These are inedible.
They really are.
709
00:31:50,280 --> 00:31:51,760
{\an2}Creme anglaise is OK.
710
00:31:51,800 --> 00:31:53,640
{\an1}HE CHUCKLES
711
00:31:53,680 --> 00:31:55,120
{\an2}Pouring consistency.
712
00:31:56,200 --> 00:31:57,480
{\an2}Moving on. Creme anglaise is OK.
713
00:31:57,520 --> 00:31:59,360
{\an2}The syrup's not bad as
well, actually.
714
00:31:59,400 --> 00:32:01,040
{\an2}Steamed sponges are inedible.
715
00:32:01,080 --> 00:32:03,280
{\an2}That's just stodge. They needed
another quarter of an hour
716
00:32:03,320 --> 00:32:04,320
{\an2}or something.
717
00:32:05,560 --> 00:32:07,280
{\an2}Creme anglaise looks OK.
718
00:32:07,320 --> 00:32:09,800
{\an2}The syrup looks pretty good as well.
Same problem.
719
00:32:09,840 --> 00:32:11,600
{\an2}This is even worse. Uh, these are
inedible.
720
00:32:11,640 --> 00:32:13,080
{\an2}They needed much longer cooking.
721
00:32:13,120 --> 00:32:16,000
{\an2}The size of them are terrible
as well.
722
00:32:16,040 --> 00:32:18,360
{\an2}We actually have something that's
got a bake on it.
723
00:32:18,400 --> 00:32:19,800
{\an2}OK, so let's taste this.
724
00:32:21,120 --> 00:32:22,560
{\an2}The flavour's good.
725
00:32:22,600 --> 00:32:25,600
{\an2}The orange tang coming
through nicely.
726
00:32:25,640 --> 00:32:27,320
{\an2}Mm-mm.
727
00:32:27,360 --> 00:32:30,960
{\an2}This has some element of a bake.
It's the right consistency.
728
00:32:31,000 --> 00:32:34,360
{\an2}And it's the right balance of ginger
and orange.
729
00:32:35,880 --> 00:32:38,400
{\an2}Moving on to the last one.
That is terrible.
730
00:32:38,440 --> 00:32:39,840
{\an2}I think this is a bit burnt.
731
00:32:39,880 --> 00:32:41,720
{\an2}Slightly, yeah.
732
00:32:43,920 --> 00:32:46,440
{\an2}That's pretty awful. It's just
liquid. Nil points!
733
00:32:46,480 --> 00:32:47,480
{\an2}Yeah, nil points.
734
00:32:49,000 --> 00:32:50,840
{\an2}ALISON: Paul and Prue will now rank
the puddings
735
00:32:50,880 --> 00:32:52,440
{\an2}from worst to least worst.
736
00:32:53,560 --> 00:32:56,400
{\an2}So in sixth place we have this one.
737
00:32:56,440 --> 00:32:58,800
{\an2}Matty, it's a disaster.
Oh, it is.
738
00:32:58,840 --> 00:33:03,000
{\an2}In fifth spot we have this one.
Saku, terrible. I know.
739
00:33:03,040 --> 00:33:06,240
{\an2}Fourth is Cristy and in
third place is Josh.
740
00:33:06,280 --> 00:33:07,920
{\an2}In second place we have
this one.
741
00:33:10,200 --> 00:33:12,680
{\an2}And, Dan, I'm afraid we're still on
the terrible.
742
00:33:12,720 --> 00:33:15,360
{\an2}I know. And in first place is this
one.
743
00:33:15,400 --> 00:33:17,320
{\an2}Tash. Not as terrible,
744
00:33:17,360 --> 00:33:20,800
{\an2}but pretty terrible.
But at least it was edible.
745
00:33:20,840 --> 00:33:22,000
{\an2}Thanks.
746
00:33:22,040 --> 00:33:24,120
{\an2}Anyway, you've all learnt
a little bit about how
747
00:33:24,160 --> 00:33:25,600
{\an2}to make steamed puddings.
748
00:33:25,640 --> 00:33:26,960
{\an2}At least you're all roughly on
749
00:33:27,000 --> 00:33:30,160
{\an2}the same level, do you know what
I mean? That's not a compliment!
750
00:33:31,720 --> 00:33:33,360
{\an2}Is this making you feel better?
751
00:33:33,400 --> 00:33:35,280
{\an2}You've let Prue down,
you've let me down,
752
00:33:35,320 --> 00:33:37,400
{\an2}you've let yourselves down.
753
00:33:37,440 --> 00:33:39,080
{\an2}Consider yourselves roasted.
754
00:33:40,600 --> 00:33:41,600
{\an2}I will take that.
755
00:33:43,240 --> 00:33:45,240
{\an2}A win is a win.
756
00:33:45,280 --> 00:33:50,600
{\an2}I'm trying my best.
Because I want to come back.
757
00:33:50,640 --> 00:33:51,680
{\an2}Went all right.
758
00:33:53,960 --> 00:33:56,760
{\an2}Flashbacks to being at school, that.
You know, when they're like...
759
00:33:56,800 --> 00:33:59,440
{\an2}They're worse than angry.
They're so disappointed.
760
00:34:01,560 --> 00:34:02,920
{\an2}But we got a laugh!
761
00:34:12,920 --> 00:34:15,320
{\an2}Dessert week.
It's been a roller-coaster.
762
00:34:15,360 --> 00:34:16,600
{\an2}I think the technical was
763
00:34:16,640 --> 00:34:19,720
{\an2}the worst thing I have ever judged
on Bake Off. Oh!
764
00:34:19,760 --> 00:34:21,720
{\an2}It's up there.
I was disappointed.
765
00:34:21,760 --> 00:34:23,520
{\an2}Judging that was quite difficult.
766
00:34:23,560 --> 00:34:25,760
{\an2}So I guess we have to ignore
the technical.
767
00:34:25,800 --> 00:34:28,000
{\an2}The signature they did OK.
Now you look at Dan,
768
00:34:28,040 --> 00:34:30,920
{\an2}you know, with that sort of Thai
influence there with his flavours.
769
00:34:30,960 --> 00:34:33,240
{\an2}But it worked, didn't it? It was
really odd, but it did work.
770
00:34:33,280 --> 00:34:36,640
{\an2}And Matty did OK. Josh did OK.
I think Josh did OK.
771
00:34:36,680 --> 00:34:38,600
{\an2}I think what we've got here,
we've got a split.
772
00:34:38,640 --> 00:34:41,480
{\an2}I think the girls are in trouble and
the lads are safer than the girls.
773
00:34:41,520 --> 00:34:42,800
{\an2}Even Tasha? I'm devastated.
774
00:34:42,840 --> 00:34:46,120
{\an2}She's middling, but Saku
and Cristy are in a worse position.
775
00:34:46,160 --> 00:34:48,280
{\an2}It's going to make
the show stopper exciting, I think.
776
00:34:48,320 --> 00:34:49,760
{\an2}Some of them will come out fighting
777
00:34:49,800 --> 00:34:51,400
{\an2}and some of them will be
demoralised.
778
00:34:51,440 --> 00:34:53,640
{\an2}Did I roast them a bit too much?
No. Yes.
779
00:34:53,680 --> 00:34:54,680
{\an2}A little bit.
780
00:35:00,560 --> 00:35:02,400
{\an2}Hello, bakers. Welcome back to
the tent.
781
00:35:02,440 --> 00:35:03,760
{\an2}And well done for getting to
782
00:35:03,800 --> 00:35:07,000
{\an2}the show stopper on Dessert Week
without running away.
783
00:35:07,040 --> 00:35:10,240
{\an2}Yes, there's certainly been no
deserters just yet, has there, Noel?
784
00:35:10,280 --> 00:35:12,240
{\an2}No, but it was touch-and-go
yesterday.
785
00:35:12,280 --> 00:35:14,160
{\an2}It certainly was. It certainly was.
786
00:35:14,200 --> 00:35:17,320
{\an2}So for your show stopper challenge,
787
00:35:17,360 --> 00:35:18,880
{\an2}the judges would like you to make
788
00:35:18,920 --> 00:35:21,840
{\an2}a sharing size dessert which is
encased within
789
00:35:21,880 --> 00:35:24,560
{\an2}a highly decorative meringue bombe.
790
00:35:24,600 --> 00:35:26,320
{\an2}Now that is a bombe with an "e".
791
00:35:26,360 --> 00:35:28,440
{\an2}I don't want any explosions in
the tent.
792
00:35:28,480 --> 00:35:30,560
{\an2}And I, for one, don't want to be
picking meringue out of
793
00:35:30,600 --> 00:35:33,080
{\an2}my barnet all day tomorrow.
That's very true.
794
00:35:33,120 --> 00:35:37,880
{\an2}You have four hours until we dispose
your bombes by yamming them down.
795
00:35:37,920 --> 00:35:40,400
{\an2}On your marks. Get set.
Bake!
796
00:35:42,720 --> 00:35:44,000
{\an2}This is the worst challenge yet.
797
00:35:44,040 --> 00:35:47,920
{\an2}My practice ones have not been
successful. I'm pooing myself.
798
00:35:47,960 --> 00:35:50,600
{\an2}The biggest challenge is going to
be making the meringue bombe itself.
799
00:35:50,640 --> 00:35:54,040
{\an2}I've done nine million meringues
this week and two worked.
800
00:35:54,080 --> 00:35:55,720
{\an2}It lives up to its name of a bombe.
801
00:35:55,760 --> 00:35:59,480
{\an2}It's a high-risk one, innit.
And potentially the last.
802
00:35:59,520 --> 00:36:02,160
{\an2}What we're asking for is
a meringue bombe.
803
00:36:02,200 --> 00:36:03,840
{\an2}It looks like a sphere,
804
00:36:03,880 --> 00:36:07,280
{\an2}and inside it any kind of
dessert they like.
805
00:36:07,320 --> 00:36:09,040
{\an2}The meringue itself is probably
806
00:36:09,080 --> 00:36:10,600
{\an2}going to be French meringue
807
00:36:10,640 --> 00:36:12,640
{\an2}because it's stable
and it's strong.
808
00:36:12,680 --> 00:36:16,520
{\an2}So French meringue is essentially
whisked egg whites with sugar.
809
00:36:16,560 --> 00:36:19,200
{\an2}And getting nice, hopefully glossy,
stiff peaks.
810
00:36:19,240 --> 00:36:20,560
{\an2}That's what I'm hoping for.
811
00:36:20,600 --> 00:36:21,960
{\an2}We've asked for a bombe shape,
812
00:36:22,000 --> 00:36:25,280
{\an2}so we're testing them on their
meringue engineering skills.
813
00:36:25,320 --> 00:36:27,360
{\an2}The most obvious is to use a mould.
814
00:36:27,400 --> 00:36:29,760
{\an2}The bakers will do it in two halves.
815
00:36:29,800 --> 00:36:32,400
{\an2}There's a terrific danger that
they'll crack.
816
00:36:32,440 --> 00:36:35,400
{\an2}Now this is dessert week,
so we are expecting mousse,
817
00:36:35,440 --> 00:36:37,920
{\an2}creams, creme diplomats,
sponge, chocolate,
818
00:36:37,960 --> 00:36:41,080
{\an2}anything that they wish,
but they must taste
819
00:36:41,120 --> 00:36:43,680
{\an2}and work amazingly well together.
820
00:36:43,720 --> 00:36:46,960
{\an2}I am making the choux buns
first, vigorously!
821
00:36:47,000 --> 00:36:50,000
{\an2}First thing we're going for is
a genoise sponge.
822
00:36:50,040 --> 00:36:52,720
{\an2}Once that's out the oven it frees it
up to be used for the meringue.
823
00:36:52,760 --> 00:36:55,080
{\an2}Of course it's someone's last bake.
824
00:36:55,120 --> 00:36:58,920
{\an2}After the Technical Challenge we
are expecting perfection.
825
00:36:58,960 --> 00:37:02,080
{\an2}We can't have Mr Hollywood
disappointed again.
826
00:37:02,120 --> 00:37:04,720
{\an2}He gets very bad-tempered when
he's disappointed.
827
00:37:06,200 --> 00:37:08,480
{\an2}Hi, Matty. Good morning.
Hello, Matty. Morning.
828
00:37:08,520 --> 00:37:10,800
{\an2}Tell us all about your
meringue bombe.
829
00:37:10,840 --> 00:37:13,680
{\an2}Well, I'm hoping to produce
something slightly better
830
00:37:13,720 --> 00:37:15,320
{\an2}than yesterday. Well, that'd be
good.
831
00:37:15,360 --> 00:37:16,880
{\an2}Baked would be good.
Something edible.
832
00:37:16,920 --> 00:37:19,960
{\an2}I thought I'll push the boat out and
do something a bit weird.
833
00:37:20,000 --> 00:37:22,120
{\an2}So pistachio, strawberry and basil,
so it's kind of like
834
00:37:22,160 --> 00:37:25,200
{\an2}a fusion between English summer
and Italian summer. Nice.
835
00:37:25,240 --> 00:37:27,760
{\an2}A summer sandwich cake
of pistachio cremeux
836
00:37:27,800 --> 00:37:29,440
{\an2}and strawberry and basil compote
837
00:37:29,480 --> 00:37:32,960
{\an2}mousse will sit inside
Matty's French meringue bombe.
838
00:37:33,000 --> 00:37:35,400
{\an2}I'm really concerned about
the meringue. Is it stable?
839
00:37:35,440 --> 00:37:36,760
{\an2}Icing sugar's also going in.
840
00:37:36,800 --> 00:37:40,080
{\an2}Makes it a little bit more dense,
so that hopefully it holds itself.
841
00:37:40,120 --> 00:37:42,040
{\an2}OK, well, you seem to know what
you're talking about.
842
00:37:42,080 --> 00:37:45,080
{\an2}But there again, what does
that mean?
843
00:37:45,120 --> 00:37:46,680
{\an2}You see, I've lost all faith,
you see.
844
00:37:46,720 --> 00:37:48,520
{\an2}You've got to build me back
up again.
845
00:37:49,640 --> 00:37:51,240
{\an2}Yep, yep, stiff peaks.
846
00:37:51,280 --> 00:37:53,680
{\an2}Got to do the old Bake Off thing,
haven't I?
847
00:37:56,160 --> 00:37:58,920
{\an2}Just going to put my meringue
mixture into the moulds.
848
00:37:58,960 --> 00:38:01,520
{\an2}And you don't make meringue bombes
every day, do you?
849
00:38:01,560 --> 00:38:03,960
{\an2}No, there's a reason for that.
Why?
850
00:38:04,000 --> 00:38:05,040
{\an2}They're hard.
851
00:38:06,800 --> 00:38:08,080
{\an2}This is make or break now.
852
00:38:08,120 --> 00:38:10,960
{\an2}With a spherical shape and weight of
a dessert to support...
853
00:38:11,000 --> 00:38:12,680
{\an2}I'm literally shaking.
854
00:38:12,720 --> 00:38:15,840
{\an2}..it's essential the bakers produce
strong meringue shells.
855
00:38:15,880 --> 00:38:18,560
{\an2}It's got to take quite a weight.
It's quite a big bombe, this one.
856
00:38:18,600 --> 00:38:21,120
{\an2}Any imperfections or thin
areas now...
857
00:38:21,160 --> 00:38:22,760
{\an2}Get it as even as possible.
858
00:38:22,800 --> 00:38:25,880
{\an2}..could cause cracks
and weaknesses later.
859
00:38:25,920 --> 00:38:31,200
{\an2}I've got an extra mould in case
one's cracks are too deep to mend.
860
00:38:31,240 --> 00:38:33,640
{\an2}Oh, I hope it will come in
one piece.
861
00:38:37,760 --> 00:38:39,880
{\an2}My meringue bombe today is called
the Pale Blue Dot,
862
00:38:39,920 --> 00:38:41,920
{\an2}based on our humble little home,
the Earth.
863
00:38:41,960 --> 00:38:44,120
{\an2}We're just basically suspended in
a galaxy.
864
00:38:44,160 --> 00:38:46,280
{\an2}All our little woes
and worries in the tent are
865
00:38:46,320 --> 00:38:49,120
{\an2}insignificant in the grand scheme of
the universe, isn't it?
866
00:38:49,160 --> 00:38:51,720
{\an8}Beneath an Earth's crust
of chocolate genoise,
867
00:38:51,760 --> 00:38:54,440
{\an7}Dan's trifle consists
of orange creme pat,
868
00:38:54,480 --> 00:38:55,960
{\an7}strawberry bavarois,
869
00:38:56,000 --> 00:38:57,280
{\an7}and his Earth's core
870
00:38:57,320 --> 00:38:58,600
{\an7}of raspberry jelly.
871
00:38:58,640 --> 00:39:01,200
{\an2}These layers are quite moist.
872
00:39:01,240 --> 00:39:05,400
{\an2}So are they not going to make your
meringue too soggy?
873
00:39:05,440 --> 00:39:07,640
{\an2}That's why I've sort of put
the sponge on the outside, as
874
00:39:07,680 --> 00:39:09,080
{\an2}a bit of a barrier as well.
875
00:39:09,120 --> 00:39:11,640
{\an2}So I've tried to use really light
sort of mousses
876
00:39:11,680 --> 00:39:14,480
{\an2}and things, but I have found when
I made it, it was still quite heavy.
877
00:39:14,520 --> 00:39:16,560
{\an2}Yes. And I think with my big pie
fingers,
878
00:39:16,600 --> 00:39:18,920
{\an2}I just need to be really delicate
with the moving around of it.
879
00:39:18,960 --> 00:39:21,000
{\an2}What you going to do with your big
fingers? Well, I need
880
00:39:21,040 --> 00:39:23,080
{\an2}to turn these into patisserie
delicate fingers,
881
00:39:23,120 --> 00:39:25,440
{\an2}but I sometimes struggle with that.
Good luck, sounds good.
882
00:39:25,480 --> 00:39:27,400
{\an2}OK, thank you very much, cheers.
883
00:39:27,440 --> 00:39:29,520
{\an2}While Dan gets on
with his blue dot...
884
00:39:29,560 --> 00:39:32,200
{\an2}Just piped Macclesfield,
glorious Cheshire.
885
00:39:32,240 --> 00:39:35,080
{\an2}..Josh's aim is fixed on
a small green ball.
886
00:39:35,120 --> 00:39:37,240
{\an2}So summer months I love
to watch Wimbledon
887
00:39:37,280 --> 00:39:38,560
{\an2}and play a bit of tennis.
888
00:39:38,600 --> 00:39:40,960
{\an2}And I've got home-grown
strawberries off the garden,
889
00:39:41,000 --> 00:39:43,320
{\an2}so strawberries and cream is
the flavours.
890
00:39:43,360 --> 00:39:45,080
{\an2}It's a match made in heaven.
891
00:39:45,120 --> 00:39:46,960
{\an2}Within his tennis-themed bombe,
892
00:39:47,000 --> 00:39:48,240
{\an2}Josh will be serving up his
893
00:39:48,280 --> 00:39:50,280
{\an2}cheesecake of mascarpone whipped
cream
894
00:39:50,320 --> 00:39:51,800
{\an2}with a touch of champagne,
895
00:39:51,840 --> 00:39:55,040
{\an2}sandwiched by layers of strawberry
mousse and strawberry jam.
896
00:39:55,080 --> 00:39:56,520
{\an2}It's going to be a green ball.
897
00:39:56,560 --> 00:39:58,600
{\an2}I'm going to put, like, tennis
balls, tennis rackets,
898
00:39:58,640 --> 00:40:00,440
{\an2}strawberries on there. I'm going in.
899
00:40:00,480 --> 00:40:03,520
{\an2}I think I can fit both in at
the same time.
900
00:40:03,560 --> 00:40:05,360
{\an2}Right, meringue, it's been nice
knowing you.
901
00:40:05,400 --> 00:40:07,360
{\an2}Bake meringues low and slow.
902
00:40:07,400 --> 00:40:08,920
{\an2}Thank God they're in.
903
00:40:08,960 --> 00:40:14,080
{\an2}So I'm doing mine at 110 for
1 hour and 45 minutes.
904
00:40:14,120 --> 00:40:16,000
{\an2}That's going in for an hour
and a half.
905
00:40:16,040 --> 00:40:17,520
{\an2}But while everyone else is baking
906
00:40:17,560 --> 00:40:19,440
{\an2}both halves of their
bombes together...
907
00:40:19,480 --> 00:40:20,640
{\an2}One in the oven.
908
00:40:20,680 --> 00:40:23,640
{\an2}..Saku has decided
to bake hers separately.
909
00:40:23,680 --> 00:40:27,520
{\an2}I don't want to bake both together,
so I'm making the base later.
910
00:40:27,560 --> 00:40:30,560
{\an2}It is a flower bonnet.
There will be bees.
911
00:40:30,600 --> 00:40:33,840
{\an2}My bee is my son. He is Binera.
912
00:40:33,880 --> 00:40:37,840
{\an2}In short we all call him bee,
the buzzing bee.
913
00:40:37,880 --> 00:40:41,960
{\an2}Sometimes he's a pain in the bottom,
just like buzzing everywhere. Yeah.
914
00:40:44,080 --> 00:40:47,680
{\an2}Marzipan bumblebees will buzz around
Saku's flowery bombe,
915
00:40:47,720 --> 00:40:50,440
{\an2}and inside will be two flavours
of profiteroles,
916
00:40:50,480 --> 00:40:51,960
{\an2}passion fruit creme pat,
917
00:40:52,000 --> 00:40:54,240
{\an2}and pistachio and Irish cream.
918
00:40:54,280 --> 00:40:57,000
{\an2}Saku, yesterday you let me down.
919
00:40:57,040 --> 00:40:59,200
{\an2}Let it go. Please, let it go.
920
00:40:59,240 --> 00:41:02,120
{\an2}Exactly. Please, let it go?
Yes.
921
00:41:02,160 --> 00:41:04,680
{\an2}All right, then. Saku.
You're joking, aren't you?
922
00:41:06,640 --> 00:41:08,960
{\an2}That's too early!
923
00:41:09,000 --> 00:41:12,400
{\an2}Right, then. There's so much going
on. I've got to get another bowl.
924
00:41:12,440 --> 00:41:14,320
{\an2}I'm absolutely rinsing
the bowls already.
925
00:41:14,360 --> 00:41:16,760
{\an2}With their bombes away
and the time a-ticking...
926
00:41:16,800 --> 00:41:19,440
{\an2}Cannot relax. There's no time for
relaxing in this game, is there?
927
00:41:19,480 --> 00:41:22,000
{\an2}..the bakers must multi-task if
they're to create
928
00:41:22,040 --> 00:41:24,840
{\an2}the multitude of elements they'll
need for their dessert.
929
00:41:24,880 --> 00:41:29,920
{\an2}Speed baking... Speed merchant
for sponges, meringues, mousses.
930
00:41:29,960 --> 00:41:31,920
{\an2}These are the strawberries, they're
off my garden.
931
00:41:31,960 --> 00:41:34,120
{\an2}So these are going to be used for
multiple things. I've got
932
00:41:34,160 --> 00:41:36,880
{\an2}a jam base. I'm also going to make
a strawberry mousse on the top.
933
00:41:36,920 --> 00:41:40,680
{\an2}Just strawberries and basil for the
compote. Also goes into the mousse.
934
00:41:40,720 --> 00:41:42,600
{\an2}Raspberry puree, it is going to be
935
00:41:42,640 --> 00:41:45,640
{\an2}the molten core, so I need to get
these frozen quick.
936
00:41:45,680 --> 00:41:48,760
{\an2}Making a little hole at the bum.
If not it will collapse.
937
00:41:48,800 --> 00:41:49,800
{\an2}Little bum hole.
938
00:41:51,080 --> 00:41:53,160
{\an2}Hi, Tasha. Hello.
How's it going?
939
00:41:53,200 --> 00:41:56,400
{\an2}It's OK. I'm keeping it
simple-ish today.
940
00:41:56,440 --> 00:41:57,960
{\an2}I'm going with plum, ginger.
941
00:41:58,000 --> 00:42:00,760
{\an2}Paul, ginger... Paul, ginger? Yeah,
you don't want to override the...
942
00:42:02,320 --> 00:42:04,840
{\an2}Plum and ginger.
Not Paul and ginger.
943
00:42:04,880 --> 00:42:06,440
{\an2}That would be interesting,
wouldn't it?
944
00:42:06,480 --> 00:42:08,480
{\an2}I wonder what he'd actually
taste like in a bake.
945
00:42:08,520 --> 00:42:10,960
{\an2}Bet it would look good, but it would
be sour.
946
00:42:13,800 --> 00:42:16,080
{\an2}Branches of pink plum blossom will
wrap around
947
00:42:16,120 --> 00:42:19,040
{\an2}Tasha's bombe containing profiterole
plums, filled
948
00:42:19,080 --> 00:42:22,880
{\an2}with plum and ginger creme diplomat,
and topped with plum craquelin.
949
00:42:22,920 --> 00:42:26,840
{\an2}Choux pastry is a lot of arm
strength, which I don't have.
950
00:42:26,880 --> 00:42:29,040
{\an2}But Tasha isn't the only baker
filling their bombe
951
00:42:29,080 --> 00:42:30,160
{\an2}with choux pastry.
952
00:42:30,200 --> 00:42:33,640
{\an2}Just going to get my bits ready for
the choux buns.
953
00:42:33,680 --> 00:42:36,080
{\an2}There's pressure when other people
are doing the same thing,
954
00:42:36,120 --> 00:42:37,680
{\an2}which I'm thrilled about.
955
00:42:37,720 --> 00:42:40,760
{\an2}But Cristy is hoping to make her
profiteroles stand out
956
00:42:40,800 --> 00:42:42,600
{\an2}by making them stand up.
957
00:42:42,640 --> 00:42:45,720
{\an2}So I'm doing a little
mini croquembouche.
958
00:42:45,760 --> 00:42:47,760
{\an2}A mini croquembouche? Yes.
959
00:42:47,800 --> 00:42:50,840
{\an2}And then how's the meringue fitting
over the top of that?
960
00:42:50,880 --> 00:42:53,600
{\an2}The lid on top sort of domes over.
961
00:42:53,640 --> 00:42:56,120
{\an2}Cristy will really be hoping
to spoil the judges with
962
00:42:56,160 --> 00:42:58,960
{\an2}a croquembouche of summer berry
creme diplomat
963
00:42:59,000 --> 00:43:02,960
{\an2}protruding from a bombe covered in
multicoloured meringue kisses.
964
00:43:03,000 --> 00:43:04,600
{\an2}The kisses only take an hour.
965
00:43:04,640 --> 00:43:06,200
{\an2}So I'm going to make some
royal icing
966
00:43:06,240 --> 00:43:08,720
{\an2}and construct it like that all
round. Oh, you're going to stick
967
00:43:08,760 --> 00:43:10,200
{\an2}them on with royal icing? Yeah.
968
00:43:10,240 --> 00:43:12,680
{\an2}So it'll be sort of spiky?
Yeah.
969
00:43:12,720 --> 00:43:14,440
{\an2}Oh, lovely, it sounds quite modern.
970
00:43:14,480 --> 00:43:16,720
{\an2}Do you think this is going to help
or hinder your bake?
971
00:43:16,760 --> 00:43:18,560
{\an2}Are you going to keep that on
all day?
972
00:43:20,480 --> 00:43:23,960
{\an2}Bakers, you are halfway through.
973
00:43:24,000 --> 00:43:25,840
{\an2}Come on, meringue!
974
00:43:25,880 --> 00:43:27,120
{\an2}Mine's all cracking.
975
00:43:27,160 --> 00:43:30,160
{\an2}Round the sides, it's all come up
and left it all behind.
976
00:43:30,200 --> 00:43:32,720
{\an2}You seem so chilled out today.
I'm not going to be chilled if those
977
00:43:32,760 --> 00:43:35,160
{\an2}meringues don't work when they come
out. So what happens if these
978
00:43:35,200 --> 00:43:36,880
{\an2}meringues don't work? We panic.
979
00:43:36,920 --> 00:43:39,440
{\an2}Would that be the worst thing that
could happen? Yeah.
980
00:43:39,480 --> 00:43:41,560
{\an2}Right, OK, do you know what?
I'm going to get them out.
981
00:43:41,600 --> 00:43:43,520
{\an2}Oh, I'm so worried.
982
00:43:43,560 --> 00:43:46,120
{\an2}Yeah, they look good.
That one looks good.
983
00:43:46,160 --> 00:43:47,640
{\an2}Oh, he can use an oven!
984
00:43:49,280 --> 00:43:51,720
{\an2}Oh, not great, if I'm honest.
985
00:43:51,760 --> 00:43:53,840
{\an2}Oh, my gosh.
986
00:43:53,880 --> 00:43:56,000
{\an2}It's properly cracked.
987
00:43:56,040 --> 00:43:58,960
{\an2}I feel sick. I'm nervous.
988
00:43:59,000 --> 00:44:02,520
{\an2}Demoulding the spheres is
scary.
989
00:44:02,560 --> 00:44:04,240
{\an2}A steady hand is critical...
990
00:44:04,280 --> 00:44:06,800
{\an2}Slow, slow, slow, slow, slow.
Don't rush.
991
00:44:06,840 --> 00:44:08,800
{\an2}..as the smallest fracture line
could result
992
00:44:08,840 --> 00:44:11,160
{\an2}in a bombe shell explosion.
993
00:44:11,200 --> 00:44:13,840
{\an2}It's a delicate little petal,
that is.
994
00:44:13,880 --> 00:44:15,560
{\an2}Oh, it's cracking like a good 'un.
995
00:44:19,040 --> 00:44:20,400
{\an2}This one looks really nice.
996
00:44:22,280 --> 00:44:23,360
{\an2}It didn't crack.
997
00:44:26,640 --> 00:44:29,680
{\an2}Very, very thin there.
It's like a meteor's hit it.
998
00:44:29,720 --> 00:44:32,920
{\an2}Thank you, Lord Jesus. Ah!
999
00:44:34,040 --> 00:44:36,120
{\an1}CRACKING, GASPING
1000
00:44:36,160 --> 00:44:37,240
{\an2}Oh, my God.
1001
00:44:39,560 --> 00:44:41,600
{\an2}The same is going to happen to
the others.
1002
00:44:43,840 --> 00:44:44,880
{\an1}SHE SIGHS
1003
00:44:44,920 --> 00:44:45,920
{\an2}Oh, my God.
1004
00:44:48,440 --> 00:44:50,400
{\an2}I've got one, I've got one,
haven't I?
1005
00:44:50,440 --> 00:44:52,360
{\an2}It looks like a cave or something.
1006
00:44:52,400 --> 00:44:55,400
{\an8}I'm not taking any chances.
I'm going to cut it.
1007
00:44:55,440 --> 00:44:58,440
{\an2}If two crack, then it wasn't
meant to be.
1008
00:44:58,480 --> 00:45:00,520
{\an2}It's just cracked on the inside,
not the outside,
1009
00:45:00,560 --> 00:45:04,360
{\an2}but I'm going to weld it up
with the royal icing.
1010
00:45:04,400 --> 00:45:06,560
{\an1}LAUGHTER
1011
00:45:06,600 --> 00:45:08,240
{\an2}This is fine, this one's fine.
1012
00:45:08,280 --> 00:45:10,400
{\an2}Ooh, look at your domes.
They're good, right?
1013
00:45:10,440 --> 00:45:12,040
{\an2}Yeah, I know. They're out,
thankfully.
1014
00:45:12,080 --> 00:45:14,000
{\an2}Come on, let's show those judges.
Yeah.
1015
00:45:14,040 --> 00:45:17,040
{\an2}Let's go bang!
Put that in your pipe, Hollywood.
1016
00:45:17,080 --> 00:45:19,400
{\an2}This is the next layer on
my dessert,
1017
00:45:19,440 --> 00:45:21,560
{\an2}mascarpone and champagne filling.
1018
00:45:21,600 --> 00:45:24,480
{\an2}But while everyone else finishes off
their dessert elements...
1019
00:45:24,520 --> 00:45:26,960
{\an2}The choux needs to get in the oven
as quickly as I can get it.
1020
00:45:27,000 --> 00:45:29,440
{\an2}..Saku still has half a bombe
to bake.
1021
00:45:29,480 --> 00:45:32,280
{\an2}Uh, now I'm making
the second lot of meringue.
1022
00:45:32,320 --> 00:45:35,880
{\an2}This is the base. Oh, now I am
running behind.
1023
00:45:35,920 --> 00:45:37,440
{\an2}You couldn't break those now,
could you?
1024
00:45:37,480 --> 00:45:40,560
{\an2}Don't touch them, Noel. Don't joke.
What sort of weight could they take?
1025
00:45:40,600 --> 00:45:42,400
{\an2}A squirrel? Stop it.
1026
00:45:42,440 --> 00:45:46,440
{\an2}A gerbil? A large otter? Stop it.
1027
00:45:46,480 --> 00:45:49,880
{\an2}Bakers, you have half an hour left.
1028
00:45:49,920 --> 00:45:51,480
{\an2}I can't worry, I can't panic.
1029
00:45:51,520 --> 00:45:52,960
{\an2}It's too fiddly for panicking.
1030
00:45:53,000 --> 00:45:56,320
{\an2}I'm just using the royal icing that
I've made to just stick them all on.
1031
00:45:56,360 --> 00:45:58,480
{\an2}So I'm just piping some tennis balls
on to here.
1032
00:45:58,520 --> 00:46:00,440
{\an2}Are you making bumblebees?
I love that guy.
1033
00:46:00,480 --> 00:46:02,520
{\an2}That's queen bee. Oh, queen bee.
Ah!
1034
00:46:02,560 --> 00:46:05,560
{\an2}That's her crown. Come on.
I thought it was her lips.
1035
00:46:05,600 --> 00:46:07,160
{\an2}I thought that bee was pouting.
1036
00:46:08,560 --> 00:46:11,920
{\an2}That's the storm brewing from
the south pole, that is.
1037
00:46:11,960 --> 00:46:13,840
{\an2}So meringue bombes, Prue.
1038
00:46:13,880 --> 00:46:16,760
{\an2}I do think that all
of them sound absolutely delicious.
1039
00:46:16,800 --> 00:46:18,560
{\an2}It comes down to that meringue.
1040
00:46:18,600 --> 00:46:20,000
{\an2}This will strengthen it up.
1041
00:46:20,040 --> 00:46:22,120
{\an2}Matty and Dan's got
the trickiest position.
1042
00:46:22,160 --> 00:46:24,800
{\an2}They've all got so many layers.
Just trying to line my meringue,
1043
00:46:24,840 --> 00:46:25,960
{\an2}the Earth's crust.
1044
00:46:26,000 --> 00:46:29,520
{\an2}And those things are quite moussey.
They're mostly liquid. Yeah.
1045
00:46:29,560 --> 00:46:32,560
{\an2}What you don't want it anything too
wet touching the meringue.
1046
00:46:32,600 --> 00:46:34,240
{\an2}A few of them are using the choux.
1047
00:46:34,280 --> 00:46:38,200
{\an2}They're clever enough to put their
mixtures inside choux pastry.
1048
00:46:38,240 --> 00:46:40,080
{\an2}But they actually weigh a ton.
Yeah.
1049
00:46:40,120 --> 00:46:42,680
{\an2}I think there's a good danger that
all of them could collapse.
1050
00:46:42,720 --> 00:46:44,120
{\an2}It's quite a difficult challenge.
1051
00:46:44,160 --> 00:46:46,840
{\an2}Yeah, we want to see some good
baking. No mess ups today.
1052
00:46:46,880 --> 00:46:48,680
{\an2}And no talking about yesterday.
1053
00:46:48,720 --> 00:46:49,720
{\an2}No. OK, then.
1054
00:46:51,080 --> 00:46:52,880
{\an2}It was bad, though, wasn't it?
1055
00:46:55,280 --> 00:46:58,920
{\an2}Bakers, you have 15 minutes left.
1056
00:46:58,960 --> 00:47:00,360
{\an2}It's the molten core of the Earth.
1057
00:47:00,400 --> 00:47:03,560
{\an2}That'll sit in there, and my dessert
should be able to just sit in there.
1058
00:47:03,600 --> 00:47:06,640
{\an2}Now worries whether baking time
will be enough.
1059
00:47:06,680 --> 00:47:09,320
{\an2}If I take it too early,
it will crack.
1060
00:47:09,360 --> 00:47:12,760
{\an2}It's cracked all the way through.
Doesn't want to hold.
1061
00:47:12,800 --> 00:47:15,000
{\an2}I'm just going to have to prop
it up, aren't I?
1062
00:47:16,320 --> 00:47:19,360
{\an2}Bakers, you have five minutes left.
1063
00:47:19,400 --> 00:47:21,840
{\an2}NOEL WHISTLES
I'm going as fast as I can!
1064
00:47:21,880 --> 00:47:24,040
{\an2}I think we've got
the look of Wimbledon here.
1065
00:47:24,080 --> 00:47:26,320
{\an2}I'm going to forget about
the croquembouche.
1066
00:47:26,360 --> 00:47:28,800
{\an2}My health's more important
than Paul.
1067
00:47:31,600 --> 00:47:34,080
{\an2}Oh, God, maybe I've gone
a layer too high.
1068
00:47:38,280 --> 00:47:39,520
{\an2}Jesus Christ.
1069
00:47:42,800 --> 00:47:44,040
{\an2}Ah!
1070
00:47:44,080 --> 00:47:46,000
{\an2}Ah, I ruined it.
1071
00:47:46,040 --> 00:47:47,040
{\an2}All cracked.
1072
00:47:48,480 --> 00:47:51,200
{\an2}Bakers, you have one minute left.
1073
00:47:52,360 --> 00:47:54,720
{\an2}He's going to expect a flipping
croquembouche, and he's going to
1074
00:47:54,760 --> 00:47:57,320
{\an2}lift it up and see this.
1075
00:47:57,360 --> 00:47:58,400
{\an2}Lid's going on.
1076
00:48:00,440 --> 00:48:01,680
{\an2}I think it's collapsing.
1077
00:48:02,840 --> 00:48:05,640
{\an2}I'm just waiting for it to break,
basically.
1078
00:48:05,680 --> 00:48:07,120
{\an2}Heartbreaking.
1079
00:48:07,160 --> 00:48:09,760
{\an2}Bakers, your time is up.
1080
00:48:12,680 --> 00:48:14,880
{\an2}Step away from your show stoppers.
1081
00:48:14,920 --> 00:48:17,800
{\an2}It's not going to stay on its own.
1082
00:48:17,840 --> 00:48:20,200
{\an2}It's just too spherical.
1083
00:48:20,240 --> 00:48:21,320
{\an2}Well done, everyone.
1084
00:48:22,760 --> 00:48:24,240
{\an2}Well done. I'm proud of ya.
1085
00:48:26,080 --> 00:48:28,120
{\an2}No-one's coming in on that clap,
are they?
1086
00:48:31,440 --> 00:48:32,720
{\an2}Oh, God.
1087
00:48:34,120 --> 00:48:36,320
{\an2}Oh, I'm so glad it's done, though.
1088
00:48:36,360 --> 00:48:38,080
{\an2}Really tough gig, that.
1089
00:48:38,120 --> 00:48:39,840
{\an2}That was revolting.
1090
00:48:52,920 --> 00:48:55,720
{\an8}Six meringue bombes ready
to explode.
1091
00:48:55,760 --> 00:48:58,240
{\an8}But will the judges be blown away?
1092
00:48:58,280 --> 00:49:00,720
{\an2}It's show stopper time for our
Josh.
1093
00:49:16,880 --> 00:49:19,560
{\an2}Well, I must say,
the piping is excellent
1094
00:49:19,600 --> 00:49:22,280
{\an2}and the idea is original,
and it's beautifully done.
1095
00:49:24,120 --> 00:49:26,320
{\an2}And that is a proper dessert inside.
1096
00:49:26,360 --> 00:49:28,840
{\an2}Now it just has to taste good.
1097
00:49:28,880 --> 00:49:31,240
{\an2}Isn't that a little triumph?
1098
00:49:31,280 --> 00:49:33,880
{\an2}So you've got a shortcake base,
strawberry jam,
1099
00:49:33,920 --> 00:49:35,920
{\an2}mascarpone and whipped cream
filling,
1100
00:49:35,960 --> 00:49:38,320
{\an2}and then you've got
a strawberry mousse on top.
1101
00:49:38,360 --> 00:49:41,440
{\an2}Well, Josh, I'll tell you what,
if Wimbledon did strawberries
1102
00:49:41,480 --> 00:49:43,880
{\an2}and cream like that,
it would be fantastic.
1103
00:49:43,920 --> 00:49:47,200
{\an2}The jam gives it a nice strawberry
acidic kick.
1104
00:49:47,240 --> 00:49:50,160
{\an2}It's delicious. I think you've
created something very beautiful
1105
00:49:50,200 --> 00:49:52,280
{\an2}indeed. Well done, Josh.
Well done, Josh.
1106
00:49:54,680 --> 00:49:55,680
{\an2}Well done, buddy.
1107
00:50:06,080 --> 00:50:08,640
{\an2}I think the plum blossom is
so sweet, lovely.
1108
00:50:08,680 --> 00:50:10,480
{\an2}It does join and it is a ball.
1109
00:50:10,520 --> 00:50:12,560
{\an2}Which is not easy to do.
And the decoration,
1110
00:50:12,600 --> 00:50:15,160
{\an2}I quite like on it. Let's have
a look. Oh, my goodness. Mm!
1111
00:50:15,200 --> 00:50:17,120
{\an2}A little bowl of buns.
With craquelin on top.
1112
00:50:17,160 --> 00:50:19,120
{\an2}The craquelin's quite effective,
isn't it? Yeah.
1113
00:50:19,160 --> 00:50:22,320
{\an2}Inside we've got plum
and ginger creme diplomat.
1114
00:50:25,360 --> 00:50:28,080
{\an2}On their own it's
a slightly acidic flavour.
1115
00:50:28,120 --> 00:50:30,400
{\an2}Together with the meringue,
it does work beautiful.
1116
00:50:30,440 --> 00:50:33,280
{\an2}The idea of a bombe is you eat
a bit of the meringue as well.
1117
00:50:33,320 --> 00:50:35,760
{\an2}I like it. It's not too sweet
inside.
1118
00:50:35,800 --> 00:50:37,720
{\an2}Well done, Tasha. Thank you
very much.
1119
00:50:43,920 --> 00:50:47,080
{\an2}You know, I think
the look of it is really very good.
1120
00:50:47,120 --> 00:50:48,800
{\an2}It's quite artistic, colourful.
Yeah.
1121
00:50:48,840 --> 00:50:51,880
{\an2}Wow. The bombe itself is nice.
Inside looks a bit...
1122
00:50:51,920 --> 00:50:54,800
{\an2}Well, I say a bit. It's a lot messy.
Yeah.
1123
00:50:54,840 --> 00:50:57,040
{\an2}Maybe we'll take that bit off there.
1124
00:50:58,840 --> 00:51:01,160
{\an2}Inside is strawberry
and basil mousse,
1125
00:51:01,200 --> 00:51:02,480
{\an2}pistachio cremeux,
1126
00:51:02,520 --> 00:51:07,040
{\an2}strawberry and basil compote,
and pistachio genoise sponge.
1127
00:51:07,080 --> 00:51:11,120
{\an2}Somehow the pistachio flavour is too
rich and heavy.
1128
00:51:11,160 --> 00:51:14,720
{\an2}The basil, I'm not quite sure
I like it... OK.
1129
00:51:14,760 --> 00:51:16,200
{\an2}..with the strawberry. Yeah.
1130
00:51:16,240 --> 00:51:17,400
{\an2}The meringue is very good.
1131
00:51:17,440 --> 00:51:20,280
{\an2}I think this outside is a little
triumph.
1132
00:51:20,320 --> 00:51:22,360
{\an2}Thank you, Matty.
Thank you.
1133
00:51:29,080 --> 00:51:31,800
{\an2}I think the whole thing
looks really pretty.
1134
00:51:31,840 --> 00:51:33,200
{\an2}A little bit like a bee hive.
1135
00:51:33,240 --> 00:51:35,440
{\an2}You struggled a bit with
the base cos you've got... Yeah, mm.
1136
00:51:35,480 --> 00:51:37,800
{\an2}..several pieces because it's just..
It blasted.
1137
00:51:37,840 --> 00:51:40,560
{\an2}It's just... Now it's
blasted, yeah.
1138
00:51:40,600 --> 00:51:42,200
{\an2}It's not much of a bombe, though.
1139
00:51:42,240 --> 00:51:45,160
{\an2}It's just a few choux buns sitting
in the middle of a stand.
1140
00:51:47,360 --> 00:51:50,400
{\an2}The dark chocolate, it is pistachio
and Irish cream.
1141
00:51:50,440 --> 00:51:53,560
{\an2}And with the white chocolate,
it's passion fruit curd.
1142
00:51:53,600 --> 00:51:55,240
{\an2}The choux buns don't look good.
1143
00:51:55,280 --> 00:51:58,400
{\an2}They're a little bit flat.
You do get the Irish liqueur.
1144
00:51:58,440 --> 00:52:00,040
{\an2}It's just not strong enough.
1145
00:52:00,080 --> 00:52:01,800
{\an2}There are elements that are
really good.
1146
00:52:01,840 --> 00:52:04,680
{\an2}You just needed to do
a bit more on flavour.
1147
00:52:04,720 --> 00:52:06,320
{\an2}Thank you. Thank you.
Thank you.
1148
00:52:20,480 --> 00:52:22,200
{\an2}It's an amazingly, wonderfully
1149
00:52:22,240 --> 00:52:25,040
{\an2}ambitious thing to get
the entire world...
1150
00:52:25,080 --> 00:52:26,640
{\an2}In a meringue. ..in a meringue.
1151
00:52:26,680 --> 00:52:28,720
{\an2}Overall, I think you've created
a nice shape.
1152
00:52:28,760 --> 00:52:30,440
{\an2}There's a nice dome to that.
1153
00:52:30,480 --> 00:52:34,640
{\an2}I'll just have a quick look inside.
Oh, OK, there you go.
1154
00:52:34,680 --> 00:52:38,080
{\an2}Yep. Oh, right.
OK. That's very clever.
1155
00:52:38,120 --> 00:52:42,080
{\an2}So it is a trifle with
chocolate genoise sponge,
1156
00:52:42,120 --> 00:52:44,640
{\an2}orange creme patisserie,
a strawberry bavarois,
1157
00:52:44,680 --> 00:52:48,440
{\an2}and raspberry jelly sphere for
the middle of the Earth.
1158
00:52:48,480 --> 00:52:51,640
{\an2}I love the layers to it, cos you've
got a sharpness certainly
1159
00:52:51,680 --> 00:52:52,800
{\an2}to the jelly in the middle.
1160
00:52:52,840 --> 00:52:54,840
{\an2}The sponge on the outside is
delicious as well.
1161
00:52:54,880 --> 00:52:56,440
{\an2}The whole thing works together
lovely,
1162
00:52:56,480 --> 00:52:59,080
{\an2}and I think you've created a lovely
trifle in the centre of the Earth.
1163
00:52:59,120 --> 00:53:02,120
{\an2}What's wrong with that?
Nothing. Well done.
1164
00:53:02,160 --> 00:53:04,080
{\an2}Ah, that's great,
thank you very much.
1165
00:53:05,200 --> 00:53:06,200
{\an2}Well done!
1166
00:53:15,520 --> 00:53:17,920
{\an2}Well, you're not ever going to
expect me not to like
1167
00:53:17,960 --> 00:53:19,120
{\an2}the look of that.
1168
00:53:19,160 --> 00:53:20,280
{\an2}Colours are amazing.
1169
00:53:20,320 --> 00:53:22,240
{\an2}Quite impressive looking at that
on the outside.
1170
00:53:22,280 --> 00:53:25,040
{\an2}Can I just say something?
A bombe is nice if it's round.
1171
00:53:25,080 --> 00:53:27,120
{\an2}Do you know what? We can move them
away now.
1172
00:53:27,160 --> 00:53:29,320
{\an2}And I think it's more impressive
like that.
1173
00:53:31,800 --> 00:53:34,760
{\an2}Looks like the bombe's already
gone off.
1174
00:53:34,800 --> 00:53:37,120
{\an2}That is a bit of a mess inside.
What is that?
1175
00:53:37,160 --> 00:53:40,920
{\an2}It's actually profiteroles,
not a croquembouche.
1176
00:53:40,960 --> 00:53:45,000
{\an2}And they're filled with
a creme diplomat with berry coulis.
1177
00:53:47,360 --> 00:53:50,080
{\an2}There's too much icing, too sweet.
OK.
1178
00:53:50,120 --> 00:53:52,320
{\an2}But I love the filling.
It's nice and sharp.
1179
00:53:52,360 --> 00:53:54,680
{\an2}I think you've let yourself down
a lot with that interior.
1180
00:53:54,720 --> 00:53:56,400
{\an2}It's like the middle
wasn't important.
1181
00:53:56,440 --> 00:53:57,680
{\an2}You just chucked something in.
1182
00:53:57,720 --> 00:53:59,720
{\an2}But from the outside,
it's fantastic.
1183
00:53:59,760 --> 00:54:03,280
{\an2}Sometimes you do get pretty things
who are ugly on the inside.
1184
00:54:04,600 --> 00:54:06,080
{\an2}Oh, no!
1185
00:54:06,120 --> 00:54:07,400
{\an2}It was tough.
1186
00:54:07,440 --> 00:54:09,640
{\an2}I don't really think I've done
enough to stay in.
1187
00:54:09,680 --> 00:54:11,640
{\an2}I'd be just on the cusp
of getting into
1188
00:54:11,680 --> 00:54:15,120
{\an2}the quarterfinals. I would be
disappointed.
1189
00:54:15,160 --> 00:54:17,240
{\an2}It went better than I could ever
have hoped for,
1190
00:54:17,280 --> 00:54:19,880
{\an2}to be honest, so I've had
the biggest smile on my face.
1191
00:54:19,920 --> 00:54:22,160
{\an2}I was really pleased with that.
That went really,
1192
00:54:22,200 --> 00:54:23,800
{\an2}really well, didn't it?
1193
00:54:23,840 --> 00:54:25,400
{\an2}My meringue cracked
1194
00:54:25,440 --> 00:54:28,040
{\an2}and they didn't get
the flavour from the profiteroles.
1195
00:54:28,080 --> 00:54:29,560
{\an2}You are in danger!
1196
00:54:36,200 --> 00:54:38,440
{\an8}Well, were you blown away by
the bombes?
1197
00:54:38,480 --> 00:54:40,720
{\an8}Were they the comeback kids after
their technical?
1198
00:54:40,760 --> 00:54:44,720
{\an8}Josh was my comeback kid.
That strawberry cake was beautiful.
1199
00:54:44,760 --> 00:54:47,160
{\an2}It was. Nice to see Dan come back
again this week.
1200
00:54:47,200 --> 00:54:48,600
{\an2}You opened up the Earth's core
1201
00:54:48,640 --> 00:54:50,880
{\an2}and you saw layers on layers on
layers. A very pretty design.
1202
00:54:50,920 --> 00:54:52,760
{\an2}And all beautifully
concentric, yeah.
1203
00:54:52,800 --> 00:54:56,240
{\an2}Both those guys are in line for
Star Baker. And Cristy and Saku...
1204
00:54:56,280 --> 00:54:58,480
{\an2}In real danger. ..I think one of
those two will be going home.
1205
00:54:58,520 --> 00:55:00,280
{\an2}Saku, she had no base at all.
1206
00:55:00,320 --> 00:55:03,520
{\an2}It was literally just like a cloche
over half a dozen choux buns.
1207
00:55:03,560 --> 00:55:04,800
{\an2}I wouldn't have minded that.
1208
00:55:04,840 --> 00:55:08,480
{\an2}The problem with Saku has been not
enough oomph in her flavours.
1209
00:55:08,520 --> 00:55:12,000
{\an2}Yeah. Where did Cristy go wrong, cos
it looked incredible, didn't it?
1210
00:55:12,040 --> 00:55:14,040
{\an2}Looks can be deceiving. That's very
true.
1211
00:55:14,080 --> 00:55:17,000
{\an2}Style above substance, cos it wasn't
very nice inside.
1212
00:55:17,040 --> 00:55:19,920
{\an2}Yeah. I think I prefer style
over substance.
1213
00:55:19,960 --> 00:55:21,440
{\an2}That's why you're not a judge.
1214
00:55:29,280 --> 00:55:32,040
{\an2}Well done, bakers,
for getting through Dessert Week.
1215
00:55:32,080 --> 00:55:35,440
{\an2}I've got the amazing
job of announcing Star Baker.
1216
00:55:35,480 --> 00:55:38,120
{\an2}The judges really struggled
with this one.
1217
00:55:38,160 --> 00:55:40,520
{\an2}Today's Star Baker is...
1218
00:55:44,960 --> 00:55:46,640
{\an2}..Dan.
1219
00:55:46,680 --> 00:55:49,280
{\an1}APPLAUSE
1220
00:55:51,720 --> 00:55:55,240
{\an2}That means I've got the horrible
and really hard job,
1221
00:55:55,280 --> 00:55:58,880
{\an2}but the baker who is leaving us
this week is...
1222
00:56:02,720 --> 00:56:03,800
{\an2}..Saku.
1223
00:56:06,480 --> 00:56:07,560
{\an2}That's fine.
1224
00:56:11,240 --> 00:56:13,600
{\an2}I'm so proud of myself.
1225
00:56:13,640 --> 00:56:15,160
{\an2}We're going to miss you so much!
1226
00:56:15,200 --> 00:56:17,920
{\an2}I don't miss baking,
but I will miss them.
1227
00:56:17,960 --> 00:56:19,680
{\an2}It's really sad to leave them.
1228
00:56:19,720 --> 00:56:23,480
{\an2}It's a privilege to be
a part of this lovely family.
1229
00:56:23,520 --> 00:56:25,640
{\an2}Well done, Dan.
Very close, I'm sure.
1230
00:56:25,680 --> 00:56:28,200
{\an2}Thank you very much, Prue.
Appreciate it. It was really good.
1231
00:56:28,240 --> 00:56:30,560
{\an2}Nothing in it between me
and Josh, by the sounds of things.
1232
00:56:30,600 --> 00:56:33,520
{\an2}And he's a phenomenal baker,
so just to edge past him this week,
1233
00:56:33,560 --> 00:56:35,720
{\an2}it filled me with loads
of confidence and I'm super happy.
1234
00:56:35,760 --> 00:56:38,480
{\an2}I think my wife will be super
surprised.
1235
00:56:38,520 --> 00:56:40,600
{\an2}I genuinely thought I was going.
1236
00:56:40,640 --> 00:56:44,600
{\an2}I'm made up. To be able to say
you're a Bake Off quarterfinalist...
1237
00:56:46,320 --> 00:56:47,840
{\an2}I'm in the quarterfinal.
1238
00:56:50,240 --> 00:56:52,640
{\an2}Oh, my God.
1239
00:56:52,680 --> 00:56:55,640
{\an2}Can't believe it at all. To think
how far we've all come
1240
00:56:55,680 --> 00:56:58,880
{\an2}since that week one.
It's absolutely amazing.
1241
00:56:58,920 --> 00:57:01,200
{\an1}PHONE RINGS
1242
00:57:01,240 --> 00:57:02,560
{\an2}VOICEMAIL: Welcome to the...
1243
00:57:02,600 --> 00:57:05,840
{\an2}She clearly wasn't expecting me
to get Star Baker today, was she?
1244
00:57:07,520 --> 00:57:09,640
{\an2}Next time...
I'm running around the tent!
1245
00:57:09,680 --> 00:57:10,920
{\an2}..it's the quarterfinals...
1246
00:57:10,960 --> 00:57:12,800
{\an2}PARTY HORN
..and Party Week.
1247
00:57:12,840 --> 00:57:14,000
{\an2}Go, go, go.
1248
00:57:14,040 --> 00:57:16,880
{\an2}The bakers take on Paul's all-time
favourite signature...
1249
00:57:16,920 --> 00:57:18,120
{\an2}This better be good.
1250
00:57:18,160 --> 00:57:19,960
{\an2}..an insect-inspired technical...
1251
00:57:20,000 --> 00:57:22,080
{\an2}I forgot to pipe antennas. Idiot.
1252
00:57:22,120 --> 00:57:23,280
{\an2}..and a huge...
1253
00:57:23,320 --> 00:57:26,200
{\an2}I'm behind time.
It need to be proving ages ago.
1254
00:57:26,240 --> 00:57:28,080
{\an2}This is the hardest I've
had to work.
1255
00:57:28,120 --> 00:57:29,640
{\an2}..multicoloured showstopper.
1256
00:57:29,680 --> 00:57:32,040
{\an2}Bakers, you've had four hours.
1257
00:57:32,080 --> 00:57:34,520
{\an2}It's a big bake, isn't it?
It's too big for me.
1258
00:57:38,960 --> 00:57:41,960
{\an3}Subtitles by Red Bee Media