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