1
00:00:02,000 --> 00:00:04,680
Dessert week. I love a dessert.
What's your favourite dessert?

2
00:00:04,680 --> 00:00:06,760
My favourite dessert
would have to be syllabub.

3
00:00:06,760 --> 00:00:09,280
Oh, I love syllabub.
You know who invented syllabub?

4
00:00:09,280 --> 00:00:11,880
Was it Syllabub Geldof?
It was Syllabub Marley.

5
00:00:11,880 --> 00:00:13,960
Oh. Oh, boys.

6
00:00:13,960 --> 00:00:16,240
Do stop being so syllabub.

7
00:00:16,240 --> 00:00:19,760
BOTH: Welcome to the
Great British Syllabub!

8
00:00:19,760 --> 00:00:22,960
Prue nailed that.
Yeah. You're a real Prue-fessional.

9
00:00:24,240 --> 00:00:25,680
Last time...

10
00:00:25,680 --> 00:00:27,280
We travelled to Mexico.

11
00:00:29,320 --> 00:00:31,960
While Maxy marked her second
Star Baker...

12
00:00:31,960 --> 00:00:34,840
Maxy. Yeah!

13
00:00:34,840 --> 00:00:38,360
...Carole courted chaos.
Oh, dear. Oh, look at that.

14
00:00:38,360 --> 00:00:40,520
But in the end, it was double disappointment.

15
00:00:40,520 --> 00:00:42,080
You got chilli in there?
Yeah.

16
00:00:42,080 --> 00:00:44,800
For Rebs.
Filling is too much!

17
00:00:44,800 --> 00:00:46,320
And James.

18
00:00:46,320 --> 00:00:49,120
Oh, I think I went wrong
across the board.

19
00:00:49,120 --> 00:00:51,560
This week...
Ew, that's terrible.

20
00:00:51,560 --> 00:00:53,280
...we indulge in desserts.

21
00:00:53,280 --> 00:00:55,720
You know desserts
backwards is stressed.

22
00:00:55,720 --> 00:00:56,920
And I am.

23
00:00:56,920 --> 00:00:58,320
With a steamy signature.

24
00:00:58,320 --> 00:00:59,560
Right, come on.

25
00:00:59,560 --> 00:01:01,320
A timeless technical.

26
00:01:01,320 --> 00:01:03,960
This is where experience
in baking comes in.

27
00:01:03,960 --> 00:01:06,120
And a spectacular Show Stopper.

28
00:01:06,120 --> 00:01:09,560
That is one of the best
mirror glazes I've ever seen.

29
00:01:09,560 --> 00:01:13,040
But who will get their just
deserts?

30
00:01:13,040 --> 00:01:15,480
Oh! It's moved!

31
00:01:40,840 --> 00:01:43,720
Halfway through pudding week,
exciting week.

32
00:01:43,720 --> 00:01:46,560
I'm ready to see what everyone's
going to put in their puddings.

33
00:01:46,560 --> 00:01:49,080
Now it's only eight bakers left.

34
00:01:49,080 --> 00:01:51,280
I think the judges are going
to be more critical.

35
00:01:51,280 --> 00:01:54,800
I think they've got faith
in me, which is nice.

36
00:01:54,800 --> 00:01:56,560
I've got a handshake.

37
00:01:56,560 --> 00:01:58,240
I've got two Star Bakers.

38
00:01:58,240 --> 00:02:01,120
Hopefully be up there again.

39
00:02:01,120 --> 00:02:05,520
Just try to do everything
on time and have a finished product.

40
00:02:06,840 --> 00:02:08,480
That's all!

41
00:02:11,280 --> 00:02:13,680
Hello, bakers, welcome back
to the tent.

42
00:02:13,680 --> 00:02:16,840
It's dessert week and for your
signature challenge,

43
00:02:16,840 --> 00:02:19,520
these two scallywags would love
you to make eight

44
00:02:19,520 --> 00:02:21,960
individual steamed puddings.

45
00:02:21,960 --> 00:02:24,920
Good idea. I always steam a
pudding before I wear it to get

46
00:02:24,920 --> 00:02:26,400
the creases out.

47
00:02:26,400 --> 00:02:29,560
They can be any style or flavour
you like, but must be steamed

48
00:02:29,560 --> 00:02:30,840
to perfection.

49
00:02:30,840 --> 00:02:33,600
They must also taste incredi-bubble
and should be served

50
00:02:33,600 --> 00:02:35,680
with an accompaniment
of your choice.

51
00:02:35,680 --> 00:02:37,960
You have two hours.
On your marks...

52
00:02:37,960 --> 00:02:40,360
...get set...
Bake!

53
00:02:42,160 --> 00:02:45,320
I do feel the pressure.
Honestly, there's a lot to do.

54
00:02:45,320 --> 00:02:47,000
This is my steamer.

55
00:02:47,000 --> 00:02:49,440
Some people are getting
their big steamers out.

56
00:02:49,440 --> 00:02:50,880
Humongous.

57
00:02:50,880 --> 00:02:53,440
A lot Asian house
like steamed pudding.

58
00:02:53,440 --> 00:02:55,200
Steamed pudding. It's a classic.

59
00:02:55,200 --> 00:02:57,360
A Christmas pudding,
it's a steamed pudding.

60
00:02:57,360 --> 00:02:59,920
So we are known in the UK
for producing some

61
00:02:59,920 --> 00:03:01,280
of the best steamed puddings.

62
00:03:01,280 --> 00:03:04,360
I'd love to see a really good
old-fashioned treacle sponge,

63
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but I'd also like to see
sponges I've never

64
00:03:06,600 --> 00:03:11,120
had before with completely different
flavours or fruit inside.

65
00:03:11,120 --> 00:03:12,920
Giving it that Sandro flair.

66
00:03:12,920 --> 00:03:16,520
Let's forget about school dinners
with the steamed sponge.

67
00:03:16,520 --> 00:03:19,200
The beauty of steam puddings
is the moisture.

68
00:03:19,200 --> 00:03:22,880
So the last thing we want to see
in a steam pudding is a dry sponge.

69
00:03:22,880 --> 00:03:26,080
The bakers must get good timing
for their steaming right.

70
00:03:26,080 --> 00:03:28,680
They're not going to be able
to test them halfway through.

71
00:03:28,680 --> 00:03:33,160
And they don't want when they open
them up to find that they're raw.

72
00:03:34,880 --> 00:03:38,840
Morning, Mum. Er, Dawn!
Oh, yes, thank you.

73
00:03:38,840 --> 00:03:41,080
You do remind me a little bit
of my mum.

74
00:03:41,080 --> 00:03:42,720
I'm not that much older than you.

75
00:03:42,720 --> 00:03:45,720
No, I'm just saying you remind me
a little bit of my mum.

76
00:03:45,720 --> 00:03:47,720
Dawn, tell us about your steam pudding.

77
00:03:47,720 --> 00:03:51,160
Well, I'm having caramel,
orange and apple.

78
00:03:51,160 --> 00:03:52,960
They're very traditional.

79
00:03:53,920 --> 00:03:57,000
Dawn's traditional steamed puddings
feature an orange sponge

80
00:03:57,000 --> 00:03:58,920
and caramelised apples.

81
00:03:58,920 --> 00:04:02,920
They'll be decorated with candied
peel and served with creme anglaise.

82
00:04:04,040 --> 00:04:06,240
Absolutely lovely.
I love orange and apple.

83
00:04:06,240 --> 00:04:08,440
You can't go wrong.
Good luck, Mum!

84
00:04:08,440 --> 00:04:09,840
Ha-ha-ha!

85
00:04:09,840 --> 00:04:12,240
I've met his mum.
Paul's mum is very cool, actually.

86
00:04:12,240 --> 00:04:15,120
Is she?
Yeah, I'm really cool.

87
00:04:15,120 --> 00:04:17,040
There you go, you see?
You relax, Dawn.

88
00:04:17,040 --> 00:04:20,560
I remind him of his great gran.
I never said that.

89
00:04:20,560 --> 00:04:22,480
I said great, great, great...

90
00:04:22,480 --> 00:04:26,200
...great grandmother.
That's really unkind.

91
00:04:26,200 --> 00:04:29,040
Dawn might fancy oranges
and apples, but Sandro

92
00:04:29,040 --> 00:04:30,960
has his own apple flavour combo.

93
00:04:30,960 --> 00:04:35,320
I am making apple and cherry crumble
puddings with a bit of booze

94
00:04:35,320 --> 00:04:38,520
because it wouldn't be me
without it.

95
00:04:38,520 --> 00:04:41,200
He's using his apples to make
apple and cherry

96
00:04:41,200 --> 00:04:43,080
crumble steamed puddings.

97
00:04:43,080 --> 00:04:46,440
He hopes the boozy drizzle
pleases Prue and the glitzy

98
00:04:46,440 --> 00:04:48,560
decoration impresses Paul.

99
00:04:48,560 --> 00:04:51,680
I would love to get a handshake.
Can you trick him into a handshake?

100
00:04:51,680 --> 00:04:53,600
Yeah.
Something in your hand.

101
00:04:53,600 --> 00:04:55,600
Let me get it for you.
Where? Here?

102
00:04:55,600 --> 00:04:56,840
Ah!
There you go.

103
00:04:56,840 --> 00:04:58,960
That's a good idea, isn't it?

104
00:04:58,960 --> 00:05:02,280
Sandro might be going for glory,
but for Carole...

105
00:05:02,280 --> 00:05:05,440
Oh, I've burnt 'em.
Flippin' 'ell.

106
00:05:05,440 --> 00:05:08,840
...Dessert Week might
already be going up in smoke.

107
00:05:08,840 --> 00:05:11,400
Morning, Carole.
Morning. Morning, Carole.

108
00:05:11,400 --> 00:05:14,040
Oh, I might have to start again.

109
00:05:14,040 --> 00:05:16,720
You burnt your plums?
I burnt me plums, yeah.

110
00:05:16,720 --> 00:05:18,560
Not a good start.

111
00:05:18,560 --> 00:05:22,240
If Carole does manage to prepare
her plums to perfection, her steamed

112
00:05:22,240 --> 00:05:25,040
puddings will feature
a plum compote,

113
00:05:25,040 --> 00:05:27,440
caramelised plums and cream.

114
00:05:27,440 --> 00:05:30,320
What cream?
Chinchilli. Chinchilli!

115
00:05:30,320 --> 00:05:32,680
Chinchilli. Chantilly!

116
00:05:32,680 --> 00:05:35,640
No, no, no. Keep it chinchilli.
I've got my own words.

117
00:05:35,640 --> 00:05:39,280
I want to see good things
from you this week, Carole.

118
00:05:39,280 --> 00:05:41,320
No mess-ups.
No, I know.

119
00:05:41,320 --> 00:05:43,800
I've just messed up. That's
your messing up for the day.

120
00:05:43,800 --> 00:05:45,800
From now on, perfection. Yeah. OK.

121
00:05:45,800 --> 00:05:48,360
I've creamed my butter and sugar together.

122
00:05:48,360 --> 00:05:50,240
I need to make it fluffier.

123
00:05:50,240 --> 00:05:51,560
Light, airy.

124
00:05:51,560 --> 00:05:53,520
Most of the bakers are
aiming for a light

125
00:05:53,520 --> 00:05:55,880
and fluffy steamed sponge.

126
00:05:55,880 --> 00:05:57,960
It's better lighter.

127
00:05:57,960 --> 00:05:59,640
It's just nice.

128
00:05:59,640 --> 00:06:01,920
But a soft texture isn't for Kevin.

129
00:06:01,920 --> 00:06:04,160
He's decided to go off-piste.

130
00:06:04,160 --> 00:06:05,840
This is dense.

131
00:06:05,840 --> 00:06:08,880
We're looking for the texture
of a fruit cake, really.

132
00:06:08,880 --> 00:06:10,840
So I feel like this recipe

133
00:06:10,840 --> 00:06:13,280
is difficult to
compare with everyone else's

134
00:06:13,280 --> 00:06:15,640
because everyone
else is doing a sponge.

135
00:06:15,640 --> 00:06:19,280
Kevin's paying homage to
his Scottish heritage with clootie

136
00:06:19,280 --> 00:06:24,240
dumplings, a hearty fruit dessert
typically boiled, not steamed.

137
00:06:24,240 --> 00:06:27,600
In a nod to the clootie
dumplings' ancient roots,

138
00:06:27,600 --> 00:06:31,840
they'll be minimally decorated
and hand-moulded in a cloth.

139
00:06:31,840 --> 00:06:35,440
This whole recipe is just exploring
my heritage a bit.

140
00:06:35,440 --> 00:06:38,920
I hope to start a bit of a revival
of the humble clootie dumpling.

141
00:06:38,920 --> 00:06:43,080
Kevin might be sticking
to tradition, but true to form,

142
00:06:43,080 --> 00:06:47,200
Syabira is trailblazing
something completely new.

143
00:06:47,200 --> 00:06:48,920
The pudding is watermelon flavour.

144
00:06:48,920 --> 00:06:51,920
It's going to do exactly
like a watermelon.

145
00:06:51,920 --> 00:06:54,360
It's actually quite unique I think.

146
00:06:54,360 --> 00:06:57,680
Her novel watermelon
puddings will crack open

147
00:06:57,680 --> 00:07:01,280
in the steam to reveal the internal
colours and seeds.

148
00:07:01,280 --> 00:07:03,560
They'll be
paired with taro ice cream,

149
00:07:03,560 --> 00:07:05,600
a sweet tasting Asian vegetable,

150
00:07:05,600 --> 00:07:08,800
which should complement the equally
subtle watermelon flavour.

151
00:07:08,800 --> 00:07:11,320
Watermelon,
not the strongest flavour.

152
00:07:11,320 --> 00:07:13,040
Are you using an extract?

153
00:07:13,040 --> 00:07:16,240
I'm using watermelon
essence in my steam pudding

154
00:07:16,240 --> 00:07:18,760
to give a bit more boost
of the taste.

155
00:07:18,760 --> 00:07:20,320
So I hope it's right.

156
00:07:20,320 --> 00:07:22,560
Well, it's certainly original.

157
00:07:22,560 --> 00:07:24,480
I've never had taro ice cream.
It sounds amazing.

158
00:07:24,480 --> 00:07:26,880
Thank you.
Good luck. Thank you.

159
00:07:26,880 --> 00:07:29,840
OK. Sorted out the plums.

160
00:07:29,840 --> 00:07:32,440
Once the batter is added to
the moulds...

161
00:07:32,440 --> 00:07:34,400
All right. Come on, man.

162
00:07:34,400 --> 00:07:36,080
...steaming can commence.

163
00:07:36,080 --> 00:07:40,080
This steamer will crack
the pudding open

164
00:07:40,080 --> 00:07:42,360
to reveal
what's inside of the watermelon.

165
00:07:42,360 --> 00:07:45,760
Whether they're using a fancy
steamer, a simple saucepan,

166
00:07:45,760 --> 00:07:47,320
or steaming in the oven...

167
00:07:47,320 --> 00:07:48,880
Oh, it's getting hot in here.

168
00:07:48,880 --> 00:07:52,160
...the bakers must ensure the water
is boiling hot.

169
00:07:52,160 --> 00:07:55,120
This will create the steam - so,
without boiling hot water,

170
00:07:55,120 --> 00:07:56,680
there's no steaming going on.

171
00:07:56,680 --> 00:08:01,360
But while most are feeling the heat,
Carole's hot water tap is looking

172
00:08:01,360 --> 00:08:02,680
a little lukewarm.

173
00:08:02,680 --> 00:08:05,000
So just put water in there.

174
00:08:05,000 --> 00:08:06,920
Usually I'd do it in the kettle.

175
00:08:06,920 --> 00:08:09,160
And that isn't really boiling.

176
00:08:10,560 --> 00:08:11,960
Right...

177
00:08:11,960 --> 00:08:14,120
I just hope it's enough.

178
00:08:15,960 --> 00:08:18,320
Bakers, you are halfway through.

179
00:08:18,320 --> 00:08:20,960
Oh, I wanted to do that.
I know, but you've gone a bit shy,

180
00:08:20,960 --> 00:08:23,200
haven't you? Yeah.

181
00:08:23,200 --> 00:08:24,920
With puddings steaming...

182
00:08:24,920 --> 00:08:27,120
They're going in for 55 minutes.

183
00:08:27,120 --> 00:08:29,480
...the bakers crack
on with their accompaniments.

184
00:08:29,480 --> 00:08:31,320
It's a coconut base.

185
00:08:31,320 --> 00:08:33,680
It has a lot of sugar in it.

186
00:08:33,680 --> 00:08:35,280
Sorry.

187
00:08:37,160 --> 00:08:40,800
So I've decided to make
a pina colada flavoured pudding.

188
00:08:40,800 --> 00:08:45,480
So it's going to be a coconut creme
anglaise decorated with an umbrella.

189
00:08:46,800 --> 00:08:50,760
Janusz's pina colada puddings
feature coconut sponges, caramelised

190
00:08:50,760 --> 00:08:53,960
pineapples and pipettes
of coconut rum.

191
00:08:53,960 --> 00:08:57,400
Whenever me and Paul are out
drinking, he always buys me...

192
00:08:57,400 --> 00:08:59,520
...a pina colada.
We always have a pina colada.

193
00:08:59,520 --> 00:09:01,160
I'm going to save one for you.

194
00:09:01,160 --> 00:09:04,000
If Paul buys us a pina colada,
we know it's going to get messy.

195
00:09:04,000 --> 00:09:06,920
I've had a pina colada on most
continents, actually.

196
00:09:06,920 --> 00:09:08,520
Everybody loves a pina colada.

197
00:09:08,520 --> 00:09:10,640
Look forward to this one.
Thank you. Thank you.

198
00:09:10,640 --> 00:09:14,080
If you pull this off, it's going to
be like a Wham! video in here.

199
00:09:14,080 --> 00:09:18,400
While Janusz has chosen a cocktail,
Maxy has nabbed some nuts.

200
00:09:18,400 --> 00:09:20,800
I'm making candied
pecans to go on top.

201
00:09:20,800 --> 00:09:22,160
Thought it would be nice to have

202
00:09:22,160 --> 00:09:24,640
something different, and I've never
actually made them.

203
00:09:24,640 --> 00:09:26,720
I'm just hoping for the best, really.

204
00:09:26,720 --> 00:09:28,360
Her candied pecans will top

205
00:09:28,360 --> 00:09:30,600
date-laden sticky toffee puddings.

206
00:09:30,600 --> 00:09:32,560
She hopes her elaborate decoration

207
00:09:32,560 --> 00:09:33,880
will earn her Star Baker

208
00:09:33,880 --> 00:09:35,640
for the third time.

209
00:09:35,640 --> 00:09:37,520
Maxy, you must be thinking,

210
00:09:37,520 --> 00:09:40,360
"I can just keep going
in this competition."

211
00:09:40,360 --> 00:09:41,560
Well, I hope so.

212
00:09:41,560 --> 00:09:43,760
And you've got two Star Bakers
and a handshake.

213
00:09:43,760 --> 00:09:45,400
Yeah. You can retire now.

214
00:09:45,400 --> 00:09:47,200
I know, honestly.
You've already won.

215
00:09:48,440 --> 00:09:52,520
Abdul is hot on Maxy's heels
with his own intricate topping.

216
00:09:52,520 --> 00:09:55,760
I'm trying to really up
my decorative skills.

217
00:09:55,760 --> 00:09:59,720
We have figs, white chocolate,
some rose petals and pistachios,

218
00:09:59,720 --> 00:10:02,360
all quite common in the Middle East.

219
00:10:02,360 --> 00:10:05,760
Abdul is making a fig and date
steamed pudding.

220
00:10:05,760 --> 00:10:09,600
Not only is he topping with
chocolate dipped figs, he's also

221
00:10:09,600 --> 00:10:12,680
making mini isomalt sugar decorations.

222
00:10:12,680 --> 00:10:14,920
Just making some isomalt now.

223
00:10:14,920 --> 00:10:18,040
Everything is under control,
which is weird.

224
00:10:18,040 --> 00:10:20,520
I mean, the steam
pudding's almost done, actually.

225
00:10:20,520 --> 00:10:23,840
But Carole's concerned her
puddings are far from done.

226
00:10:23,840 --> 00:10:26,280
How's it all going?
Not too good. Not the best.

227
00:10:26,280 --> 00:10:29,320
Don't think my water in my
steam bath was hot enough.

228
00:10:29,320 --> 00:10:32,520
You know desserts backwards
is stressed. And I am.

229
00:10:32,520 --> 00:10:34,240
Oh, dear.

230
00:10:36,800 --> 00:10:39,600
Will you often do that?
Yeah, like a horse.

231
00:10:41,680 --> 00:10:44,040
I can't do it now.
Blah, blah, blah, blah!

232
00:10:44,040 --> 00:10:45,080
THEY CHUCKLE

233
00:10:46,360 --> 00:10:48,120
OK. I used to be shy.

234
00:10:48,120 --> 00:10:49,880
You've got to break through
that barrier.

235
00:10:49,880 --> 00:10:51,120
We've talked about this.

236
00:10:51,120 --> 00:10:53,160
We've been in training
for nine months now.

237
00:10:53,160 --> 00:10:54,880
Go. This is your moment.

238
00:10:54,880 --> 00:10:57,720
Bakers, you've got 15 minutes!

239
00:10:57,720 --> 00:11:01,200
I think you pretty much
got over that shyness.

240
00:11:01,200 --> 00:11:04,520
Whatever happens,
they're coming out.

241
00:11:04,520 --> 00:11:05,880
Right, finally.

242
00:11:05,880 --> 00:11:07,920
You know what's so scary, though?

243
00:11:07,920 --> 00:11:11,160
Once you take them out
and you turn it over,

244
00:11:11,160 --> 00:11:12,840
there's no going back.

245
00:11:14,000 --> 00:11:17,080
Most of the puddings have been
steaming under tin foil.

246
00:11:17,080 --> 00:11:19,120
The bakers will only know
if they're cooked

247
00:11:19,120 --> 00:11:21,160
when they're removed
from the moulds.

248
00:11:21,160 --> 00:11:23,720
I hate this bit.

249
00:11:23,720 --> 00:11:25,240
I really hate it.

250
00:11:25,240 --> 00:11:27,560
Let's see how it turns out.

251
00:11:27,560 --> 00:11:29,760
One...

252
00:11:29,760 --> 00:11:33,440
It's supposed to be split
out, so it's fine.

253
00:11:35,000 --> 00:11:36,400
SANDRO: Let's see.

254
00:11:39,360 --> 00:11:41,360
So far, so good.

255
00:11:41,360 --> 00:11:44,440
I think they're OK.
Yeah. Great.

256
00:11:44,440 --> 00:11:49,640
Whilst most of the bakers
can breathe a sigh of relief...

257
00:11:49,640 --> 00:11:50,800
Done.

258
00:11:53,360 --> 00:11:55,520
...for Carole...

259
00:11:55,520 --> 00:11:57,840
Right, here we go.

260
00:11:57,840 --> 00:12:00,480
...the proof is still in the pudding.

261
00:12:02,040 --> 00:12:04,320
Please stay together.

262
00:12:04,320 --> 00:12:05,960
Please!

263
00:12:07,360 --> 00:12:10,720
I'm a little bit worried
they might go splodge.

264
00:12:10,720 --> 00:12:12,760
Said no more mistakes.

265
00:12:15,240 --> 00:12:16,600
Let's have a look.

266
00:12:19,200 --> 00:12:21,600
Oh, no!

267
00:12:21,600 --> 00:12:23,360
It's collapsed.

268
00:12:26,880 --> 00:12:29,240
No, no, no.

269
00:12:29,240 --> 00:12:31,400
How stressful is this one?

270
00:12:31,400 --> 00:12:33,760
Yeah. He's... See?

271
00:12:34,760 --> 00:12:36,560
Not cooked.

272
00:12:36,560 --> 00:12:38,400
It is what it is.

273
00:12:38,400 --> 00:12:41,160
Eight collapsed puddings.

274
00:12:41,160 --> 00:12:43,400
What a disaster.

275
00:12:43,400 --> 00:12:46,520
Bakers, you have five minutes left.

276
00:12:46,520 --> 00:12:48,480
Speedy Gonzalez.

277
00:12:49,640 --> 00:12:51,960
We don't have a lot of time.

278
00:12:51,960 --> 00:12:54,480
Got cream dripping down the side.

279
00:12:54,480 --> 00:12:57,400
Ugh! Oh, this is bad!

280
00:12:57,400 --> 00:12:59,360
Just sticky toffee sauce.

281
00:12:59,360 --> 00:13:01,720
Let's see how it looks.

282
00:13:01,720 --> 00:13:02,840
Umbrella.

283
00:13:02,840 --> 00:13:06,640
Pour in custard. Flowers.

284
00:13:06,640 --> 00:13:09,840
Nearly there.
You're the steam queen, right?

285
00:13:09,840 --> 00:13:11,640
Choo-choo!

286
00:13:11,640 --> 00:13:13,080
Gold.

287
00:13:13,080 --> 00:13:14,720
What do I do with this pickle, then?

288
00:13:14,720 --> 00:13:17,000
Plonked candied peel on top.

289
00:13:17,000 --> 00:13:18,600
Taro ice cream.

290
00:13:18,600 --> 00:13:22,000
The golden boy.
I add gold to everything.

291
00:13:22,000 --> 00:13:24,280
Might be a bit messy.

292
00:13:25,280 --> 00:13:26,880
Agh!

293
00:13:26,880 --> 00:13:29,160
This is a horrible one.

294
00:13:29,160 --> 00:13:31,960
Bakers, your time is up!

295
00:13:33,160 --> 00:13:35,640
That's it.

296
00:13:35,640 --> 00:13:36,720
Finished.

297
00:13:36,720 --> 00:13:39,080
They're not very pretty puddings.

298
00:13:39,080 --> 00:13:41,120
They're just humble
clootie dumplings.

299
00:13:41,120 --> 00:13:42,600
They're beautiful to me.

300
00:13:42,600 --> 00:13:44,000
Bam!

301
00:13:44,000 --> 00:13:46,160
I like that.
What the hell?

302
00:13:46,160 --> 00:13:47,840
How did you manage that, Carole?

303
00:13:47,840 --> 00:13:50,240
I can't guarantee they will
like the flavour.

304
00:13:50,240 --> 00:13:52,640
No more mistakes, he said.

305
00:13:52,640 --> 00:13:54,200
Well, this is one.

306
00:14:00,720 --> 00:14:02,160
Flippin' 'ell.

307
00:14:13,920 --> 00:14:15,840
The bakers' steamed puddings will

308
00:14:15,840 --> 00:14:18,040
now face the judgment
of Paul and Prue.

309
00:14:18,040 --> 00:14:20,760
{\an8}Hello, Syabira.
Hi, Syabira.

310
00:14:25,560 --> 00:14:28,000
{\an8}Well, the design is amazing.

311
00:14:28,000 --> 00:14:30,920
I love the way you've coloured
it so that when it does split,

312
00:14:30,920 --> 00:14:32,480
you get that watermelon inside.

313
00:14:32,480 --> 00:14:35,080
And I like the seeds as well.
They do look incredible.

314
00:14:35,080 --> 00:14:37,040
You are one clever baker.

315
00:14:37,040 --> 00:14:38,280
Thank you.

316
00:14:38,280 --> 00:14:41,200
OK.
I have lychee custard.

317
00:14:41,200 --> 00:14:43,560
Taro...
Ice cream.

318
00:14:43,560 --> 00:14:45,000
...ice cream.

319
00:14:45,000 --> 00:14:46,600
Wow.

320
00:14:46,600 --> 00:14:48,680
Look at that.

321
00:14:48,680 --> 00:14:51,760
That ice cream is really fragrant.

322
00:14:51,760 --> 00:14:54,280
Sensational.
I never had anything like that.

323
00:14:54,280 --> 00:14:55,800
Thank you.

324
00:15:00,720 --> 00:15:03,600
The watermelon essence in the
pudding is just too much for me.

325
00:15:03,600 --> 00:15:04,920
Unfortunately.

326
00:15:04,920 --> 00:15:06,800
It tastes a bit fake. Mm.

327
00:15:06,800 --> 00:15:09,560
You've overkilled it
with the essence.

328
00:15:09,560 --> 00:15:11,000
I'll say that with a heavy heart.

329
00:15:11,000 --> 00:15:14,520
Yeah... I agree.
I did put too much today.

330
00:15:19,040 --> 00:15:20,360
Decorated well.

331
00:15:20,360 --> 00:15:24,160
They certainly look Middle Eastern
and very, very pretty.

332
00:15:24,160 --> 00:15:28,600
They have date and fig in them,
and saffron pouring custard.

333
00:15:32,160 --> 00:15:34,360
Saffron and the caramel sauce
works beautifully well

334
00:15:34,360 --> 00:15:36,840
and the fig and date,
again, works lovely.

335
00:15:36,840 --> 00:15:39,960
It's moist and delicious
and it's light as anything.

336
00:15:39,960 --> 00:15:41,560
Thank you. Thank you.

337
00:15:46,960 --> 00:15:48,280
Obviously the cream's melted,

338
00:15:48,280 --> 00:15:50,320
because it is quite warm
in the tent today,

339
00:15:50,320 --> 00:15:51,800
but good height to them.

340
00:15:51,800 --> 00:15:56,160
I made my version
of sticky toffee pudding.

341
00:15:56,160 --> 00:15:59,080
We've got pecans and dates.

342
00:16:03,800 --> 00:16:05,880
It's moist but really sticky.

343
00:16:05,880 --> 00:16:09,920
That is the perfect
sticky toffee texture.

344
00:16:09,920 --> 00:16:12,640
There's just enough nuts
to balance in there.

345
00:16:12,640 --> 00:16:15,800
Ultimately, it's a great eat,
well done. Thank you. Thank you.

346
00:16:18,760 --> 00:16:20,240
They're a little uneven looking.

347
00:16:20,240 --> 00:16:22,400
Some of them seem
to have more topping than others.

348
00:16:22,400 --> 00:16:26,000
OK.
What's in this? Orange and apple.

349
00:16:28,440 --> 00:16:31,560
Apple is nice and tart.
And the orange works beautifully

350
00:16:31,560 --> 00:16:33,720
as well with it. Yeah, well done.

351
00:16:36,120 --> 00:16:37,840
So what is the booze?

352
00:16:37,840 --> 00:16:38,880
That's coconut rum.

353
00:16:38,880 --> 00:16:40,720
There you go.
Try it with the rum.

354
00:16:40,720 --> 00:16:42,520
You've probably ruined it now.

355
00:16:45,040 --> 00:16:46,320
No, you haven't!

356
00:16:46,320 --> 00:16:48,280
ALL LAUGH

357
00:16:48,280 --> 00:16:52,040
It has caramelised pineapple
with coconut sponge.

358
00:16:55,720 --> 00:16:58,600
That coconut sponge,
it's a bit like tanning lotion.

359
00:16:58,600 --> 00:17:00,120
Explain that.

360
00:17:00,120 --> 00:17:02,640
Well, tanning lotion, I always
associate with some of

361
00:17:02,640 --> 00:17:05,400
the tanning lotion I use - a bit of
a coconut smell. Oh, I see.

362
00:17:05,400 --> 00:17:08,000
It's like being on holiday
when you walk down the beach.

363
00:17:08,000 --> 00:17:10,320
You've got a coconut sponge
that's very sweet.

364
00:17:10,320 --> 00:17:12,000
I just think it's slightly overkill.

365
00:17:15,800 --> 00:17:17,280
{\an8}These are clootie dumplings.

366
00:17:17,280 --> 00:17:19,640
So they're made with fruit
soaked in whisky.

367
00:17:19,640 --> 00:17:22,640
They're all misshapen.
So it looks messy. Yeah.

368
00:17:26,000 --> 00:17:27,720
I love the flavour.

369
00:17:27,720 --> 00:17:31,760
I just think it would
be much better lighter.

370
00:17:31,760 --> 00:17:34,400
It's dried out.
It's just too stodgy for me.

371
00:17:34,400 --> 00:17:37,920
It's too dense. Far too dense.
It's the wrong recipe for this.

372
00:17:37,920 --> 00:17:39,280
Yeah.

373
00:17:44,200 --> 00:17:47,440
I know you said no more disasters,
but I think I've done

374
00:17:47,440 --> 00:17:49,160
this one in style.

375
00:17:49,160 --> 00:17:52,520
I don't think my water and
my steam bath was hot enough.

376
00:17:52,520 --> 00:17:56,000
I'm going to be kind and pick one
that's actually semi-done. Yeah.

377
00:17:57,760 --> 00:18:00,720
It's stem ginger with plum.

378
00:18:05,280 --> 00:18:06,680
It does taste delicious.

379
00:18:06,680 --> 00:18:09,200
The sharpness from the plums
really works as well.

380
00:18:09,200 --> 00:18:11,880
It's just that the pudding
didn't get cooked.

381
00:18:11,880 --> 00:18:13,240
It's heartbreaking, really.

382
00:18:13,240 --> 00:18:15,480
Thank you. Thank you.
Thanks, Carole.

383
00:18:21,000 --> 00:18:23,960
They look quite sweet -
glitzy on the top.

384
00:18:23,960 --> 00:18:25,400
They look very tempting.

385
00:18:25,400 --> 00:18:28,680
I made apple and cherry
crumble puddings.

386
00:18:28,680 --> 00:18:31,840
There's a bit of liqueur in there.
That looks like good sponge.

387
00:18:35,280 --> 00:18:37,960
The cherry and the apple and
actually with the custard as well,

388
00:18:37,960 --> 00:18:41,720
that blend of the spices works
beautifully well together. Thanks.

389
00:18:41,720 --> 00:18:43,640
The crumble is perfect.
The custard is perfect.

390
00:18:43,640 --> 00:18:45,680
I think the cherry liqueur
is perfect.

391
00:18:45,680 --> 00:18:48,200
I think you've done a good job.
Yeah, well done. Thank you.

392
00:18:51,840 --> 00:18:53,640
Super pleased with the feedback
I've got.

393
00:18:53,640 --> 00:18:56,320
Felt like the handshake
was almost gonna...

394
00:18:56,320 --> 00:18:57,520
Never mind. Next time.

395
00:18:57,520 --> 00:19:01,960
I agree that it was too dry,
so I kind of saw it coming.

396
00:19:01,960 --> 00:19:03,960
Very mixed feelings.

397
00:19:03,960 --> 00:19:07,480
Just a tad bit too much
of watermelon essence,

398
00:19:07,480 --> 00:19:10,920
that brings me...
It's fine.

399
00:19:10,920 --> 00:19:13,520
I hate technicals. I really do.

400
00:19:13,520 --> 00:19:15,160
And the pressure is on.

401
00:19:18,560 --> 00:19:21,200
MATT: While the bakers could
practise their signature bake,

402
00:19:21,200 --> 00:19:23,280
the technical challenge
is a mystery.

403
00:19:23,280 --> 00:19:25,720
Hello, bakers.
Welcome back to the tent.

404
00:19:25,720 --> 00:19:28,760
It's time for your technical
challenge, which this week

405
00:19:28,760 --> 00:19:31,040
has been set for you by Prue.

406
00:19:31,040 --> 00:19:33,400
Prue, any words of wisdom or advice?

407
00:19:33,400 --> 00:19:39,120
This is my favourite pud, so please
read the recipe very carefully.

408
00:19:39,120 --> 00:19:41,680
MATT: As ever, this task
is judged blind.

409
00:19:41,680 --> 00:19:44,920
So we ask Paul and Prue
to leave the tent.

410
00:19:44,920 --> 00:19:49,160
They are actually heading off
to Pasha in Ibiza,

411
00:19:49,160 --> 00:19:50,680
where they have a residency.

412
00:19:50,680 --> 00:19:53,920
DJ Sweet Bread and MC Crusty Baps.

413
00:19:55,480 --> 00:19:57,600
Paul's MC Crusty Baps, obviously.

414
00:19:57,600 --> 00:20:01,520
For your technical challenge,
Prue would like you each

415
00:20:01,520 --> 00:20:03,800
to make a lemon meringue pie.

416
00:20:05,040 --> 00:20:07,720
You have two hours.
On your marks...

417
00:20:07,720 --> 00:20:10,520
Get set...
Oh, go on, then, bake!

418
00:20:15,160 --> 00:20:17,080
Have you seen the method, guys?

419
00:20:17,080 --> 00:20:18,920
Oh, my God.

420
00:20:19,880 --> 00:20:21,200
Come on.

421
00:20:21,200 --> 00:20:22,680
There isn't any instruction.

422
00:20:24,080 --> 00:20:26,840
No wonder she said
read the recipe carefully.

423
00:20:28,640 --> 00:20:31,320
It just says,
"Make a lemon meringue pie."

424
00:20:31,320 --> 00:20:33,480
The recipes before
were, like, decent.

425
00:20:33,480 --> 00:20:35,640
This is like, what's the point?

426
00:20:36,880 --> 00:20:38,080
Never made one before.

427
00:20:38,080 --> 00:20:39,760
Don't know how I'm going
to survive this.

428
00:20:40,800 --> 00:20:42,280
So, Prue.

429
00:20:42,280 --> 00:20:45,280
So you've asked them to make a lemon
meringue pie, without a method?

430
00:20:45,280 --> 00:20:48,080
Well, there's the pastry shells,
the lemon filling,

431
00:20:48,080 --> 00:20:49,280
and there's the meringue.

432
00:20:49,280 --> 00:20:51,560
I'm quite sure they can do
all three.

433
00:20:51,560 --> 00:20:52,920
Why do they need a recipe?

434
00:20:52,920 --> 00:20:54,560
Where do you think
they'll go wrong?

435
00:20:54,560 --> 00:20:56,560
If they don't blind bake,
they'll be in trouble,

436
00:20:56,560 --> 00:21:00,320
get a soggy bottom,
and if there are any cracks in it,

437
00:21:00,320 --> 00:21:02,960
when they pour that filling in,
it's going to run straight out.

438
00:21:02,960 --> 00:21:07,600
What you want is a crisp meringue,
but a soft sort of marshmallowy

439
00:21:07,600 --> 00:21:14,880
but cooked middle, and the lemon
filling is just soft but firm.

440
00:21:16,280 --> 00:21:18,720
The sharpness from the filling with
the sweetness in the meringue.

441
00:21:18,720 --> 00:21:21,200
It's perfect.
This is a classic bake.

442
00:21:21,200 --> 00:21:24,320
I really do expect the bakers
to all do well with it.

443
00:21:24,320 --> 00:21:25,720
I totally agree.

444
00:21:28,960 --> 00:21:31,360
I'm starting with the pastry,
it's a shortcrust pastry.

445
00:21:31,360 --> 00:21:34,680
One egg, beaten. OK.

446
00:21:34,680 --> 00:21:37,560
Don't handle it too much
because it will go too tough.

447
00:21:37,560 --> 00:21:40,080
I've always done my shortcrust
in the kitchen.

448
00:21:40,080 --> 00:21:41,520
And I just know when to stop.

449
00:21:41,520 --> 00:21:43,880
Sweet shortcrust is sturdy,
isn't it?

450
00:21:43,880 --> 00:21:46,120
It is pretty sturdy, yes.
You need to make sure

451
00:21:46,120 --> 00:21:48,560
you don't roll it too cold,
because then it breaks.

452
00:21:48,560 --> 00:21:50,600
That's what I'm talking about -
this guy knows.

453
00:21:50,600 --> 00:21:52,520
He knows his baking!
Good luck.

454
00:21:52,520 --> 00:21:53,840
Thank you.

455
00:21:53,840 --> 00:21:56,200
MATT: Syabira, are you a fan
of lemon meringue pie?

456
00:21:56,200 --> 00:21:58,600
I'm not really a huge fan
of the lemon meringue.

457
00:21:58,600 --> 00:21:59,840
Well, make something else.

458
00:21:59,840 --> 00:22:02,120
He's going to have seven
lemon meringue pies to try.

459
00:22:02,120 --> 00:22:04,680
Maybe sweetcorn pie.
Sweetcorn pie, yeah.

460
00:22:04,680 --> 00:22:06,240
So I've brought my pastry together.

461
00:22:06,240 --> 00:22:09,760
I'm going to let it rest
to let the gluten relax.

462
00:22:09,760 --> 00:22:10,960
Freezer.

463
00:22:10,960 --> 00:22:12,640
Lemon filling.

464
00:22:12,640 --> 00:22:15,280
So that's five lemons, cornflour,
orange juice,

465
00:22:15,280 --> 00:22:17,120
caster sugar and egg yolks.

466
00:22:17,120 --> 00:22:19,280
It resembles a curd, basically.

467
00:22:19,280 --> 00:22:21,840
Put everything in a saucepan.
Keep whisking it.

468
00:22:21,840 --> 00:22:23,800
I think everybody cooking their...

469
00:22:23,800 --> 00:22:25,680
Yep. I'm going to follow.

470
00:22:25,680 --> 00:22:28,720
This is just beginning
to really thicken quickly.

471
00:22:28,720 --> 00:22:31,600
I hope it's enough, because if
it isn't enough, I'm in trouble.

472
00:22:31,600 --> 00:22:33,840
Dawn, you must know
about lemon meringue.

473
00:22:33,840 --> 00:22:36,240
I have made quite a few.
You've made a few, right?

474
00:22:36,240 --> 00:22:40,840
They're the sort of thing
that I'd do on a Sunday lunchtime.

475
00:22:40,840 --> 00:22:43,560
This is where experience
in baking comes in.

476
00:22:43,560 --> 00:22:48,160
Right. It's great dough,
pretty straightforward to make.

477
00:22:48,160 --> 00:22:51,880
I want the pastry to be sort of
even in thickness throughout.

478
00:22:51,880 --> 00:22:53,720
If it's too thin, it could crack.

479
00:22:53,720 --> 00:22:56,320
It has to be properly inserted.

480
00:22:57,920 --> 00:22:59,000
Ohh!

481
00:22:59,000 --> 00:23:01,240
I will blind bake it
for around 15 minutes.

482
00:23:01,240 --> 00:23:02,880
Blind baking,

483
00:23:02,880 --> 00:23:05,800
it sort of pre-bakes the bottom
so you don't have a soggy bottom.

484
00:23:05,800 --> 00:23:07,760
I've always got a soggy bottom,
I have.

485
00:23:09,320 --> 00:23:10,680
Oh, people are blind baking.

486
00:23:10,680 --> 00:23:13,040
I don't know if this is
correct way to do.

487
00:23:13,040 --> 00:23:14,680
I'm going to do the same.

488
00:23:16,080 --> 00:23:17,520
Syabira might be worried

489
00:23:17,520 --> 00:23:21,080
about her first-ever
lemon meringue pie... Ooh!

490
00:23:21,080 --> 00:23:26,160
...but Sandro... That's good.
...is hopeful his will get him a win.

491
00:23:26,160 --> 00:23:28,400
You know what?
If I was to get Star Baker,

492
00:23:28,400 --> 00:23:30,800
that would mean the world to me,
because it's like

493
00:23:30,800 --> 00:23:32,120
proper validation, that.

494
00:23:34,160 --> 00:23:36,720
Bakers, you are halfway through.

495
00:23:36,720 --> 00:23:39,440
You want to see me juggle?
It's pretty powerful.

496
00:23:42,120 --> 00:23:43,840
So I'm just making
a French meringue.

497
00:23:43,840 --> 00:23:45,080
So you whip your egg whites

498
00:23:45,080 --> 00:23:46,920
and then start adding sugar
bit by bit.

499
00:23:48,720 --> 00:23:50,280
Hey! You did it.

500
00:23:50,280 --> 00:23:51,520
I did it for a minute.

501
00:23:51,520 --> 00:23:53,920
All right. There you go.

502
00:23:55,440 --> 00:23:57,160
Let's see what we can do.

503
00:23:57,160 --> 00:24:00,400
It's not as neat as
I'd like it to be, but it's fine.

504
00:24:00,400 --> 00:24:03,440
Now I've blind baked it,
I'll bake it a bit more.

505
00:24:03,440 --> 00:24:05,800
If it's underbaked,
it will just stay gloopy.

506
00:24:05,800 --> 00:24:08,880
It will not be crusty,
you know, nice.

507
00:24:08,880 --> 00:24:12,920
I don't want to risk to overcook
the base.

508
00:24:12,920 --> 00:24:15,200
I think it should be
partially cooked.

509
00:24:19,360 --> 00:24:21,720
MATT: Just 45 minutes remain.

510
00:24:21,720 --> 00:24:25,080
It looks cooked
and it's started to brown.

511
00:24:25,080 --> 00:24:28,680
With bases baked,
or partially baked...

512
00:24:30,600 --> 00:24:32,440
...construction can commence.

513
00:24:32,440 --> 00:24:34,680
Oh, my God.
There's nowhere near enough filling.

514
00:24:34,680 --> 00:24:38,200
I'm absolutely heartbroken
about this.

515
00:24:38,200 --> 00:24:40,520
I'm just going to have to go
with it.

516
00:24:40,520 --> 00:24:43,920
The next question is how to pipe it?

517
00:24:43,920 --> 00:24:46,480
Make it look pretty.
Gonna be creative.

518
00:24:46,480 --> 00:24:49,240
Just in case something's gone wrong,
at least it looks good.

519
00:24:51,280 --> 00:24:53,200
I'm going in now.

520
00:24:53,200 --> 00:24:56,680
I don't know how long for.
How long do they bake for?

521
00:24:56,680 --> 00:24:59,800
How long?
Hopefully, half an hour,

522
00:24:59,800 --> 00:25:03,000
so we go crunchy on top
and gooey inside.

523
00:25:05,720 --> 00:25:07,560
Oh, it's going to be awful.

524
00:25:07,560 --> 00:25:10,400
I've got about that much
filling, if I'm lucky.

525
00:25:10,400 --> 00:25:14,440
I feel really bad because
it's a dish that my friends...

526
00:25:14,440 --> 00:25:16,160
I have to make it for them

527
00:25:16,160 --> 00:25:19,040
cos they reckon it is
off-the-scale good.

528
00:25:19,040 --> 00:25:20,840
Well... And this isn't
off the scale good.

529
00:25:20,840 --> 00:25:23,640
It's probably a lot better than
you're giving yourself credit for.

530
00:25:23,640 --> 00:25:25,320
I don't think so.

531
00:25:25,320 --> 00:25:27,080
I'm just staring at it!

532
00:25:28,280 --> 00:25:30,800
She's not very interesting though.
She doesn't say much.

533
00:25:30,800 --> 00:25:32,800
Quite dull and boring.

534
00:25:32,800 --> 00:25:35,400
I ain't getting on the floor looking
at it cos I won't get up again.

535
00:25:35,400 --> 00:25:36,960
I'd be like Bambi on ice.

536
00:25:39,880 --> 00:25:42,000
Bakers, you have ten minutes left.

537
00:25:42,000 --> 00:25:43,480
Ooh!

538
00:25:43,480 --> 00:25:47,840
Five, four, three, two, one.

539
00:25:47,840 --> 00:25:49,720
OK, it's going to have to come out.

540
00:25:49,720 --> 00:25:51,880
It's a bit rough and ready.

541
00:25:54,040 --> 00:25:55,960
My first meringue pie ever.

542
00:25:58,520 --> 00:25:59,720
Oh, no.

543
00:26:00,920 --> 00:26:03,520
Oh, man. Cracks.

544
00:26:03,520 --> 00:26:06,120
My gloves caused it to, like,
pop out.

545
00:26:06,120 --> 00:26:07,760
The really, really fun bit

546
00:26:07,760 --> 00:26:10,800
is actually getting it out
without destroying it.

547
00:26:15,880 --> 00:26:16,960
Thank you!

548
00:26:16,960 --> 00:26:19,040
Ooh! That doesn't look cooked.

549
00:26:20,720 --> 00:26:25,040
I think I actually underbaked
the first bit.

550
00:26:25,040 --> 00:26:29,320
If I go back in, increase it to 180
degrees, I might take the chance.

551
00:26:29,320 --> 00:26:31,240
Bakers, you've got one minute left.

552
00:26:34,800 --> 00:26:35,880
Uh-oh.

553
00:26:35,880 --> 00:26:38,320
Maxy, would you hold my plate?

554
00:26:38,320 --> 00:26:40,520
This is nerve-racking.

555
00:26:40,520 --> 00:26:41,600
Ahh!

556
00:26:43,040 --> 00:26:44,480
Yeah, there we are.

557
00:26:46,840 --> 00:26:48,440
Dearie me.

558
00:26:48,440 --> 00:26:50,440
I don't think mine is cooked.

559
00:26:50,440 --> 00:26:52,360
Bakers, your time is up.

560
00:26:52,360 --> 00:26:53,440
Oh!

561
00:26:54,760 --> 00:26:56,000
It's ridiculous.

562
00:26:56,000 --> 00:26:59,520
I make this probably every week,
and I completely stuffed it up.

563
00:26:59,520 --> 00:27:00,720
Oh, no, Dawn!

564
00:27:00,720 --> 00:27:05,040
Please bring your lemon meringue
pies to the front

565
00:27:05,040 --> 00:27:07,480
and place them behind
your photograph.

566
00:27:07,480 --> 00:27:09,920
It's definitely not cooked,
at all.

567
00:27:13,320 --> 00:27:17,200
Paul and Prue are expecting
eight perfect lemon meringue pies

568
00:27:17,200 --> 00:27:20,520
with crisp pastry and a silky
filling topped with billowing

569
00:27:20,520 --> 00:27:22,400
golden meringue peaks.

570
00:27:22,400 --> 00:27:26,000
But they have no idea
whose is whose.

571
00:27:26,000 --> 00:27:28,960
You can see none of you needed
a recipe, did you?

572
00:27:28,960 --> 00:27:31,520
Start with this one. Looks neat.

573
00:27:32,760 --> 00:27:35,520
The pastry is a nice colour and
there's no leaking that I can see.

574
00:27:40,560 --> 00:27:43,760
That base is a bit soggy,
but it's tart,

575
00:27:43,760 --> 00:27:45,800
and actually, the meringue
is not bad. No.

576
00:27:45,800 --> 00:27:48,560
Good. OK. Right, next one.

577
00:27:48,560 --> 00:27:51,560
Looks as if the base cracked
as it came out,

578
00:27:51,560 --> 00:27:53,000
but it's not leaking.

579
00:27:53,000 --> 00:27:55,360
Holds well, it's got a great base
on it.

580
00:27:55,360 --> 00:27:58,440
That looks really luscious,
the lemon, it's not too thick.

581
00:27:58,440 --> 00:27:59,920
It's just holding.

582
00:27:59,920 --> 00:28:02,920
It's very tart as well.
Just a pity about the crack.

583
00:28:04,120 --> 00:28:05,200
This is a mess.

584
00:28:05,200 --> 00:28:08,760
The pastry shell is all over
the place. That's falling apart.

585
00:28:08,760 --> 00:28:10,880
Doesn't look as if there's
enough filling there.

586
00:28:10,880 --> 00:28:12,600
No, there isn't.
Where is the filling?

587
00:28:14,080 --> 00:28:16,840
It's tart enough, but there's
not enough filling

588
00:28:16,840 --> 00:28:19,440
and the pastry shell is not good.

589
00:28:19,440 --> 00:28:21,160
Shell's quite good.

590
00:28:21,160 --> 00:28:23,920
I quite like this -
mad waves on top. Yeah.

591
00:28:23,920 --> 00:28:27,120
And the crust looks properly baked. Wow.

592
00:28:27,120 --> 00:28:30,720
Wow. That's a nice, proper...
Billowy meringue.

593
00:28:32,880 --> 00:28:34,040
Very good.

594
00:28:34,040 --> 00:28:36,200
That is a really good
lemon meringue pie. Yeah, it's nice.

595
00:28:36,200 --> 00:28:38,480
Moving on.
That shell's a mess.

596
00:28:38,480 --> 00:28:41,800
It's just not neat.
It's cracked all the way around.

597
00:28:41,800 --> 00:28:43,800
The meringue looks quite nice. Yes.

598
00:28:45,960 --> 00:28:47,840
But it's a bit soggy.

599
00:28:47,840 --> 00:28:49,760
Well, this is quite novel.
Interesting, yeah.

600
00:28:49,760 --> 00:28:53,160
This has been piped.
But look at the base -

601
00:28:53,160 --> 00:28:56,640
holes all over the place.
Yeah. It's falling apart.

602
00:28:56,640 --> 00:28:58,040
I like the meringue, though.

603
00:28:58,040 --> 00:29:00,720
This is too thick on the walls.
Look how thick that is.

604
00:29:00,720 --> 00:29:01,880
Quite clumsy.

605
00:29:03,200 --> 00:29:05,760
It's quite soggy underneath.
Not enough blind baking.

606
00:29:05,760 --> 00:29:07,760
Raw. It is.

607
00:29:07,760 --> 00:29:09,920
It's tart enough,
but the base is a problem with that.

608
00:29:09,920 --> 00:29:11,200
Moving on to the last one.

609
00:29:11,200 --> 00:29:14,120
It's like a patchwork quilt,
and the meringue isn't as high

610
00:29:14,120 --> 00:29:16,600
as it should be. But it's got
a lovely crisp bottom,

611
00:29:16,600 --> 00:29:19,120
which means it's had a proper
blind baking.

612
00:29:20,480 --> 00:29:21,760
That's nice. That tastes good.

613
00:29:21,760 --> 00:29:23,280
The textures are all right.

614
00:29:25,560 --> 00:29:28,680
MATT: Prue and Paul will now rank
the lemon meringue pies

615
00:29:28,680 --> 00:29:30,800
from worst to best.

616
00:29:30,800 --> 00:29:33,800
In eighth, we have this one.
Whose is this?

617
00:29:33,800 --> 00:29:36,160
Too thick and too raw.

618
00:29:36,160 --> 00:29:38,520
In seventh place,
we have this one.

619
00:29:38,520 --> 00:29:41,240
Dawn? The filling was
a little narrow.

620
00:29:41,240 --> 00:29:43,640
In sixth, we have this one.

621
00:29:43,640 --> 00:29:46,040
Pastry all over the place,
broken up.

622
00:29:46,040 --> 00:29:50,800
MATT: Kevin takes fifth place,
Sandro fourth and Maxy third.

623
00:29:50,800 --> 00:29:51,960
Second, we have...

624
00:29:54,480 --> 00:29:56,000
...this one. Whose is this?

625
00:29:56,000 --> 00:29:59,160
Abdul? Pretty good, actually,
just a little bit broken up.

626
00:29:59,160 --> 00:30:02,040
Which means, Janusz -

627
00:30:02,040 --> 00:30:05,440
this was a perfect
lemon meringue pie.

628
00:30:05,440 --> 00:30:06,760
APPLAUSE

629
00:30:06,760 --> 00:30:08,760
Thank you.

630
00:30:08,760 --> 00:30:10,720
The method was, "Make the pie."

631
00:30:10,720 --> 00:30:12,560
So I was like,
I'm going to make the pie.

632
00:30:12,560 --> 00:30:15,120
Made the pie, won the pie. Great!

633
00:30:15,120 --> 00:30:18,320
Dessert week is not going
too well.

634
00:30:18,320 --> 00:30:20,800
Sixth in the technical,
but I wasn't last,

635
00:30:20,800 --> 00:30:22,520
so it was one thing.

636
00:30:22,520 --> 00:30:24,720
Nightmare come true.

637
00:30:24,720 --> 00:30:27,960
Note to myself next time,
even if you don't like it,

638
00:30:27,960 --> 00:30:31,880
just eat all of the British
very traditional classic dessert.

639
00:30:31,880 --> 00:30:36,480
Fuming.
I am absolutely "beep" fuming.

640
00:30:36,480 --> 00:30:41,120
I've made about 500, I reckon,
in my life,

641
00:30:41,120 --> 00:30:43,240
so I'm just mad with myself.

642
00:30:51,240 --> 00:30:53,720
It's quite exciting coming
into this Show Stopper.

643
00:30:53,720 --> 00:30:56,320
I think it's split between two
camps at the moment.

644
00:30:56,320 --> 00:30:59,360
Abdul, Sandro, Janusz and Maxy.

645
00:30:59,360 --> 00:31:02,440
All four of them are in line
for Star Baker, and I think the rest

646
00:31:02,440 --> 00:31:04,400
of the guys are sitting
down at the bottom.

647
00:31:04,400 --> 00:31:05,920
Carole's in trouble. Mm-hm.

648
00:31:05,920 --> 00:31:08,320
I thought, the Signature, she didn't
do very well at all.

649
00:31:08,320 --> 00:31:10,240
I think Dawn's down there and Kevin.

650
00:31:10,240 --> 00:31:12,080
Including Syabira, weirdly.

651
00:31:12,080 --> 00:31:14,880
But you know what? On her day,
she can be a bit of a genius.

652
00:31:14,880 --> 00:31:19,040
Her technical was such a pity,
because she is such a good baker.

653
00:31:19,040 --> 00:31:21,200
It's going to be tricky,
this Show Stopper today.

654
00:31:21,200 --> 00:31:25,520
It's a difficult one, and I'm not
sure that the bottom bakers have got

655
00:31:25,520 --> 00:31:27,680
the skills to be able to produce
something that good.

656
00:31:27,680 --> 00:31:30,120
Surely that's your fault
for setting this challenge.

657
00:31:30,120 --> 00:31:32,360
No, no, it's not our fault.

658
00:31:38,160 --> 00:31:41,200
Bakers, welcome back to the tent
for your Show Stopper Challenge.

659
00:31:41,200 --> 00:31:46,120
The judges would like you to make
a visually spectacular mousse-based

660
00:31:46,120 --> 00:31:48,320
dessert with a surprise inside.

661
00:31:48,320 --> 00:31:49,960
Any surprise you like.

662
00:31:49,960 --> 00:31:52,240
Could be Quentin Tarantino's
pencil sharpener.

663
00:31:52,240 --> 00:31:53,840
Ooh, crunchy.

664
00:31:53,840 --> 00:31:58,400
Your Show Stopper must have at
least three further dessert elements.

665
00:31:58,400 --> 00:32:01,640
One of which, weirdly,
for this show, must be baked.

666
00:32:01,640 --> 00:32:03,960
You have 4.5 hours.

667
00:32:03,960 --> 00:32:05,640
On your marks...
...get set...

668
00:32:05,640 --> 00:32:07,000
...bake!

669
00:32:08,520 --> 00:32:09,840
Let's do it.

670
00:32:10,880 --> 00:32:13,240
I'm feeling nervous about
this challenge.

671
00:32:13,240 --> 00:32:15,120
I hope this time they will like it.

672
00:32:15,120 --> 00:32:17,320
Our Show Stopper Challenge
is mousse cake.

673
00:32:17,320 --> 00:32:20,520
The bakers have got to produce
what essentially is...

674
00:32:20,520 --> 00:32:21,840
...magic.

675
00:32:21,840 --> 00:32:24,960
We want to see the layers,
and it's got to have that hidden

676
00:32:24,960 --> 00:32:27,840
surprise smack bang in the middle.

677
00:32:27,840 --> 00:32:30,120
ABDUL: Making my surprise.

678
00:32:30,120 --> 00:32:33,040
The most difficult part
is the surprise, because you want

679
00:32:33,040 --> 00:32:35,680
that surprise to be seen
in every slice.

680
00:32:35,680 --> 00:32:38,760
I'm using gelatine, which helps
set a mousse.

681
00:32:38,760 --> 00:32:40,720
More gelatine!

682
00:32:40,720 --> 00:32:42,880
It's like a gelatine fest.

683
00:32:42,880 --> 00:32:45,800
This is all about the use
of gelatine, because in and around

684
00:32:45,800 --> 00:32:48,360
that surprise, it's got
to be stable.

685
00:32:48,360 --> 00:32:50,040
Gelatine is my enemy.

686
00:32:50,040 --> 00:32:53,200
PRUE: They must be careful
because too much gelatine, instead

687
00:32:53,200 --> 00:32:56,000
of getting something light and airy,
they'll get something that's

688
00:32:56,000 --> 00:32:57,680
rubbery and unpleasant.

689
00:33:00,240 --> 00:33:03,200
Hi, Carole. Carole, tell us about
your mousse dessert.

690
00:33:03,200 --> 00:33:05,720
I'm going to make a strawberry mousse.

691
00:33:05,720 --> 00:33:09,160
And through the middle
will be a red velvet strawberry.

692
00:33:09,160 --> 00:33:10,800
Lovely.

693
00:33:10,800 --> 00:33:13,760
Carole's making red and green
velvet sponges

694
00:33:13,760 --> 00:33:16,880
to form her strawberry surprise.

695
00:33:16,880 --> 00:33:19,680
They'll be encased in strawberry
and chocolate mousses.

696
00:33:19,680 --> 00:33:21,800
How much gelatine are you going to
go through?

697
00:33:21,800 --> 00:33:24,720
I've got about 30 leaves
all together.

698
00:33:24,720 --> 00:33:27,080
I don't want this to go splodge.

699
00:33:27,080 --> 00:33:30,440
But also don't want it to fall
on the floor and hit the ceiling.

700
00:33:30,440 --> 00:33:32,800
Bounce. Like a football. Good luck.

701
00:33:32,800 --> 00:33:34,360
Thank you.

702
00:33:35,560 --> 00:33:38,640
MATT: Working with gelatine
is a dangerous business.

703
00:33:38,640 --> 00:33:42,160
You need to find the right balance
between it being not rubbery,

704
00:33:42,160 --> 00:33:43,960
but set hard enough.

705
00:33:43,960 --> 00:33:46,640
A large portion of gelatine
will help the layers

706
00:33:46,640 --> 00:33:48,760
of creamy mousse set...

707
00:33:48,760 --> 00:33:50,040
We're getting somewhere.

708
00:33:50,040 --> 00:33:53,880
...but it runs the risk of making
the mousse dense and inedible.

709
00:33:53,880 --> 00:33:58,200
And one baker who won't be
compromising on texture is Syabira.

710
00:33:58,200 --> 00:34:02,320
I need to be careful with the amount
of gelatine, because I want

711
00:34:02,320 --> 00:34:05,560
it to be nice and smooth
when you bite into it.

712
00:34:05,560 --> 00:34:09,320
It gives you a very pleasurable,
tingling feeling.

713
00:34:09,320 --> 00:34:12,760
It's a buzzing bee's mousse cake.

714
00:34:12,760 --> 00:34:16,640
Syabira is using the subtle melon
flavour for the second time

715
00:34:16,640 --> 00:34:20,440
in Dessert Week, though today
she's avoiding artificial essence

716
00:34:20,440 --> 00:34:22,480
for a more natural taste.

717
00:34:22,480 --> 00:34:25,000
The top features jelly and a biscuit bee.

718
00:34:25,000 --> 00:34:28,720
Inside, there's a surprise of sponge
bees and plus signs.

719
00:34:28,720 --> 00:34:32,560
I made a very silly joke
like "What is the bee's blood type?"

720
00:34:32,560 --> 00:34:35,400
It's a bee positive.

721
00:34:35,400 --> 00:34:37,920
While Syabira's planning a hidden hive,

722
00:34:37,920 --> 00:34:40,880
Kevin is determined to bury his bone.

723
00:34:40,880 --> 00:34:44,160
My bake is about my dogs digging
up the garden and the shape

724
00:34:44,160 --> 00:34:47,760
inside is going to be the bone
that she's digging for.

725
00:34:47,760 --> 00:34:50,680
Kevin's garden will be made
from creme mousseline,

726
00:34:50,680 --> 00:34:53,040
{\an8}banana mousse and chocolate mousse.

727
00:34:53,040 --> 00:34:57,000
{\an8}Buried beneath a buttercream
lawn will be a sponge bone.

728
00:34:57,000 --> 00:34:59,120
So there's going to be bones
inside a cake.

729
00:34:59,120 --> 00:35:01,800
But when I practise at home,
I didn't have a dog bone cutter.

730
00:35:01,800 --> 00:35:04,560
So I had to use a gingerbread man
and it just looked like a dead body

731
00:35:04,560 --> 00:35:06,160
buried in the garden.

732
00:35:08,320 --> 00:35:10,440
Let's bake. Colour, here we come.

733
00:35:10,440 --> 00:35:14,120
Most of the bakers are making their
surprise element out of sponge.

734
00:35:14,120 --> 00:35:17,280
This takes about 20 minutes
and then leave them to cool.

735
00:35:17,280 --> 00:35:19,160
Hopefully I'll get it done in time.

736
00:35:19,160 --> 00:35:20,840
Fingers crossed for this one.

737
00:35:20,840 --> 00:35:22,960
But if baking wasn't time consuming enough...

738
00:35:22,960 --> 00:35:25,200
Now we're going to make
a mess with lemon jelly.

739
00:35:25,200 --> 00:35:27,760
...Dawn's making her surprise out of jelly,

740
00:35:27,760 --> 00:35:31,080
which takes even longer to prepare.

741
00:35:31,080 --> 00:35:33,480
The mould, it's got a flower pattern,

742
00:35:33,480 --> 00:35:35,320
so I'm now going to fill these.

743
00:35:35,320 --> 00:35:38,280
As long as they set,
I'll be all right.

744
00:35:39,320 --> 00:35:43,400
Dawn's going to create a woodland
mousse dessert featuring two

745
00:35:43,400 --> 00:35:46,800
ambitious set surprises -
a raspberry mousse toadstool,

746
00:35:46,800 --> 00:35:48,720
{\an8}and her lemon jelly flowers.

747
00:35:48,720 --> 00:35:51,480
Obviously, yesterday I had problems,

748
00:35:51,480 --> 00:35:53,760
so it's lemon redemption, jelly, OK?

749
00:35:53,760 --> 00:35:55,400
With added basil.

750
00:35:58,200 --> 00:36:02,520
Let's just hope it's not
a touch of Basil Fawlty.

751
00:36:02,520 --> 00:36:06,520
Dawn's not the only baker
gambling on a set surprise.

752
00:36:06,520 --> 00:36:08,640
Right. But if Sandro is to succeed,

753
00:36:08,640 --> 00:36:11,400
he's going to have to conquer
the world.

754
00:36:11,400 --> 00:36:16,760
I am doing the entire planet
with this panna cotta jelly.

755
00:36:16,760 --> 00:36:18,960
It's basically going to be Earth's
core.

756
00:36:18,960 --> 00:36:21,240
I'm hoping to create something impressive.

757
00:36:21,240 --> 00:36:22,640
No pressure.

758
00:36:22,640 --> 00:36:25,280
In order to create planet Earth,

759
00:36:25,280 --> 00:36:28,520
he must make a sponge panna cotta
and jelly core,

760
00:36:28,520 --> 00:36:31,280
set a thick coating of white
chocolate mousse,

761
00:36:31,280 --> 00:36:35,040
and shape the entire structure
into a perfect sphere.

762
00:36:35,040 --> 00:36:37,520
This is structurally quite
difficult to do.

763
00:36:37,520 --> 00:36:40,360
Yeah, the white chocolate mousse
is the majority of the dessert.

764
00:36:40,360 --> 00:36:43,280
So I've got quite a challenge
ahead of me, but I'll put them in

765
00:36:43,280 --> 00:36:45,800
two of these. It should set.

766
00:36:45,800 --> 00:36:49,360
Come on globe. Look forward
to it. Good luck. Thank you.

767
00:36:49,360 --> 00:36:50,920
Good luck, Sandro. Thank you.

768
00:36:50,920 --> 00:36:54,040
I have to say, I don't have a huge
amount of confidence in this.

769
00:36:54,040 --> 00:36:57,040
It looks too complicated,
but you do usually pull it off.

770
00:36:57,040 --> 00:36:59,280
We'll see!

771
00:36:59,280 --> 00:37:02,080
MATT: Sandro's not the only baker
shooting for the stars.

772
00:37:02,080 --> 00:37:05,000
So I'm basically making
a little galaxy.

773
00:37:05,000 --> 00:37:08,160
I'm a huge fan of space, planets,
just trying to understand what's

774
00:37:08,160 --> 00:37:12,120
happening and it is just stunning
what's out there.

775
00:37:12,120 --> 00:37:15,480
Abdul's galaxy features white
chocolate spheres,

776
00:37:15,480 --> 00:37:18,160
and a celestial mirror glaze.

777
00:37:18,160 --> 00:37:21,560
Inside, cake pop planets will be
suspended in layers of almond

778
00:37:21,560 --> 00:37:24,400
crunch, blackberry mousse
and yuzu curd.

779
00:37:24,400 --> 00:37:26,880
Abdul, you doing some space
business?

780
00:37:26,880 --> 00:37:28,680
I'm doing some space business, indeed.

781
00:37:28,680 --> 00:37:30,720
Is he doing some space business?

782
00:37:30,720 --> 00:37:33,360
He's doing an Earth apparently.
No competition though, right?

783
00:37:33,360 --> 00:37:35,240
No. No competition, no.

784
00:37:37,320 --> 00:37:38,600
Done.

785
00:37:38,600 --> 00:37:41,720
When it comes to the competition
for the best sponge,

786
00:37:41,720 --> 00:37:44,840
Carole's concerned she might
be sitting in last place.

787
00:37:44,840 --> 00:37:46,720
Those little patches are underbaked.

788
00:37:46,720 --> 00:37:49,960
We don't want underbaked
little patches.

789
00:37:49,960 --> 00:37:52,760
I'm going to put this back
in the oven.

790
00:37:52,760 --> 00:37:56,160
Janusz, though, is celebrating
all things cake.

791
00:37:56,160 --> 00:37:59,560
I am quite confident today,
because what is the best thing

792
00:37:59,560 --> 00:38:02,680
to hide in a cake than a cupcake?

793
00:38:02,680 --> 00:38:06,040
Janusz's Rainbow Surprise
Cupcake features white and red

794
00:38:06,040 --> 00:38:09,280
whipped cream to represent
icing and cherry.

795
00:38:09,280 --> 00:38:12,760
He'll be surrounded by chocolate
mousse and chocolate sponge.

796
00:38:12,760 --> 00:38:14,200
Can I try? Go for it.

797
00:38:14,200 --> 00:38:15,560
Just the chocolate sponge.

798
00:38:15,560 --> 00:38:17,240
I'm a little scavenger.

799
00:38:18,720 --> 00:38:21,400
Very good. You can say
this to Paul now.

800
00:38:21,400 --> 00:38:23,120
Paul Hollywood, right?

801
00:38:23,120 --> 00:38:27,040
I know it's chocolate,
but it's a bit chocolaty for me.

802
00:38:27,040 --> 00:38:30,320
I would have put less chocolate in,

803
00:38:30,320 --> 00:38:32,320
but more chocolate.

804
00:38:32,320 --> 00:38:34,800
So I can see that we've got
the next judge brewing here.

805
00:38:34,800 --> 00:38:35,880
Oh, yeah. Yeah.

806
00:38:35,880 --> 00:38:37,240
Oh, I'd love to.

807
00:38:37,240 --> 00:38:39,000
Oh! Yes.

808
00:38:39,000 --> 00:38:41,680
It's judgment time for Sandro.

809
00:38:41,680 --> 00:38:45,120
He's about to find out if his jelly
gamble has paid off.

810
00:38:45,120 --> 00:38:47,160
Got the weight of the world on me.

811
00:38:47,160 --> 00:38:49,120
It's coming off the moulds.

812
00:38:50,640 --> 00:38:52,640
Bam.

813
00:38:52,640 --> 00:38:53,960
It's definitely set.

814
00:38:54,960 --> 00:38:57,160
But Dawn's jelly flowers...

815
00:38:57,160 --> 00:38:59,160
No. That one's fallen apart.

816
00:38:59,160 --> 00:39:00,840
...are a little wobbly.

817
00:39:00,840 --> 00:39:03,080
Can't see the design.

818
00:39:03,080 --> 00:39:06,840
I'm just going to say
they're very abstract flowers.

819
00:39:07,960 --> 00:39:10,040
That's such a shame.

820
00:39:10,040 --> 00:39:12,680
It's terrible. I hate it.

821
00:39:14,760 --> 00:39:17,080
Bakers, you are halfway through!

822
00:39:17,080 --> 00:39:18,480
OK.

823
00:39:18,480 --> 00:39:21,000
Hey, Matt, not only is Sandro
a great baker... Hmm?

824
00:39:21,000 --> 00:39:23,720
...but sometimes he shrinks himself
down and lives in my ear.

825
00:39:23,720 --> 00:39:24,880
Don't be ridiculous.

826
00:39:24,880 --> 00:39:26,280
Check this out.

827
00:39:28,200 --> 00:39:29,440
I stand corrected.

828
00:39:30,840 --> 00:39:32,760
At least my custard set.

829
00:39:32,760 --> 00:39:37,800
Once each layer is set, the next
can be inserted and more surprise

830
00:39:37,800 --> 00:39:40,120
elements hidden inside.

831
00:39:40,120 --> 00:39:41,840
Strawberries.

832
00:39:41,840 --> 00:39:43,120
Here we go.

833
00:39:43,120 --> 00:39:44,240
From strawberries...

834
00:39:44,240 --> 00:39:46,280
...to bees... to bones,

835
00:39:46,280 --> 00:39:49,440
the sponge surprises are beginning
to come together.

836
00:39:49,440 --> 00:39:52,600
It seems fine. There's just so much sponge.

837
00:39:52,600 --> 00:39:54,560
It's quite a firm structure.

838
00:39:54,560 --> 00:39:57,200
But a stable sponge isn't for Dawn.

839
00:39:57,200 --> 00:39:59,680
Having failed to set her flower jelly,

840
00:39:59,680 --> 00:40:03,000
she's now undertaking a second set surprise.

841
00:40:03,000 --> 00:40:04,960
My mousse toadstool.

842
00:40:04,960 --> 00:40:08,200
I just hope I can get it to hold together.

843
00:40:08,200 --> 00:40:10,080
It's really a massive risk.

844
00:40:10,080 --> 00:40:12,440
In order to complete planet Earth,

845
00:40:12,440 --> 00:40:15,960
Sandro also has a mammoth
amount of mousse.

846
00:40:15,960 --> 00:40:18,560
I'm really worried about how
the mousse will set.

847
00:40:18,560 --> 00:40:20,880
I'm going to hope
that it gets solid.

848
00:40:20,880 --> 00:40:22,240
Fingers crossed!

849
00:40:23,640 --> 00:40:26,280
There might be pressure at
the centre of the Earth,

850
00:40:26,280 --> 00:40:28,720
but Maxy is bringing the sunshine.

851
00:40:28,720 --> 00:40:31,360
My Swiss roll.
It's meant to be the sun.

852
00:40:31,360 --> 00:40:35,200
SHE LAUGHS
That's my surprise.

853
00:40:35,200 --> 00:40:37,560
And it reminds me of summertime.

854
00:40:37,560 --> 00:40:39,120
I hope it looks good.

855
00:40:40,200 --> 00:40:43,200
She's making a sunset
surprise mousse cake.

856
00:40:43,200 --> 00:40:46,240
Her Swiss roll sun will glow
amidst lemon curd,

857
00:40:46,240 --> 00:40:48,680
and vanilla and strawberry mousses.

858
00:40:48,680 --> 00:40:52,800
But this challenge is the first time
Maxy has ever made mousse.

859
00:40:52,800 --> 00:40:56,240
I'm not a big mousse maker,
so I'm a little bit nervous today.

860
00:40:56,240 --> 00:40:57,800
Oh, no, she's nervous.

861
00:40:57,800 --> 00:40:59,240
Yes, I am.

862
00:40:59,240 --> 00:41:01,240
But I'm hoping it works out.

863
00:41:01,240 --> 00:41:02,920
Yes, you'll be all right.

864
00:41:02,920 --> 00:41:05,960
Good luck. Sounds great.
Thank you so much.

865
00:41:05,960 --> 00:41:07,920
It does sound delicious,
I must say. Thank you.

866
00:41:10,080 --> 00:41:12,840
Bakers, you have one hour left.

867
00:41:14,040 --> 00:41:15,760
We'll see if it's set.

868
00:41:19,120 --> 00:41:22,440
OK, I'm just working on
my yuzu curd.

869
00:41:22,440 --> 00:41:25,680
While most of the bakers
are building their final layers...

870
00:41:25,680 --> 00:41:27,800
Quick blue buttercream. Let's see.

871
00:41:27,800 --> 00:41:29,400
Right.

872
00:41:29,400 --> 00:41:30,520
Freezer.

873
00:41:30,520 --> 00:41:32,280
Done.

874
00:41:32,280 --> 00:41:36,360
Syabira's jelly topping is yet to be
added to her cake.

875
00:41:36,360 --> 00:41:39,240
My jelly has a biscuit bee.

876
00:41:39,240 --> 00:41:42,640
Her decorative biscuit bee must be
embedded within the jelly,

877
00:41:42,640 --> 00:41:45,920
but its intricate body
is prone to tear.

878
00:41:45,920 --> 00:41:48,160
Come on.

879
00:41:48,160 --> 00:41:49,600
Oh, no.

880
00:41:49,600 --> 00:41:51,160
It's broken.

881
00:41:51,160 --> 00:41:53,480
It's very scary, actually.

882
00:41:53,480 --> 00:41:57,520
The more time Syabira spends
fixing her bee, the less time

883
00:41:57,520 --> 00:42:00,400
the liquid jelly will have to set
on her cake.

884
00:42:00,400 --> 00:42:02,160
It's a jigsaw.

885
00:42:04,200 --> 00:42:05,840
Kevin, can I borrow your scissor?

886
00:42:05,840 --> 00:42:07,080
Aye, go for it.

887
00:42:08,120 --> 00:42:11,320
I made a lot of mistakes,
but I would expect this happened

888
00:42:11,320 --> 00:42:14,240
because it's very delicate.

889
00:42:14,240 --> 00:42:16,560
Quick.

890
00:42:16,560 --> 00:42:19,560
It's done. Finally, I'm going to put
a jelly on top.

891
00:42:19,560 --> 00:42:22,800
But Syabira's worries
aren't over just yet.

892
00:42:22,800 --> 00:42:26,120
I have to be careful, because when
I pop it in the freezer,

893
00:42:26,120 --> 00:42:27,640
it might break.

894
00:42:29,680 --> 00:42:32,560
SHE GASPS
It's moved.

895
00:42:34,000 --> 00:42:35,280
Disaster.

896
00:42:38,800 --> 00:42:40,000
Urgh.

897
00:42:40,000 --> 00:42:42,080
While Syabira's facing a bee
in bits,

898
00:42:42,080 --> 00:42:44,920
Kevin's struggling with his
decorative dog.

899
00:42:44,920 --> 00:42:46,160
Carole!

900
00:42:46,160 --> 00:42:48,000
You're good at fondant.

901
00:42:48,000 --> 00:42:50,680
How do I get these wee eyes to
stick on?

902
00:42:50,680 --> 00:42:55,240
Put the ball in and then flatten
it out. Oh, OK.

903
00:42:55,240 --> 00:42:57,160
That was a warm moment. Yeah.

904
00:42:57,160 --> 00:42:59,880
She's trying to sabotage you.
You know that, don't you?

905
00:43:01,400 --> 00:43:02,720
Come on.

906
00:43:02,720 --> 00:43:03,880
Reconstruction.

907
00:43:03,880 --> 00:43:05,560
Nearly there.

908
00:43:05,560 --> 00:43:06,680
It is very fiddly.

909
00:43:06,680 --> 00:43:09,200
I don't know why I put myself
through this one.

910
00:43:09,200 --> 00:43:10,560
I was worried.

911
00:43:10,560 --> 00:43:12,200
If the jelly doesn't set in time.

912
00:43:13,400 --> 00:43:14,760
Right.

913
00:43:14,760 --> 00:43:19,200
An unset mousse cake is
at the forefront of everyone's mind.

914
00:43:19,200 --> 00:43:22,280
It needs more.
Three minutes and I...

915
00:43:22,280 --> 00:43:25,560
...see if I will take it out.
It's nerve-racking, honestly.

916
00:43:25,560 --> 00:43:28,280
It's like, if you get
it wrong, that's it.

917
00:43:28,280 --> 00:43:29,760
I hope it doesn't collapse.

918
00:43:29,760 --> 00:43:33,560
If it collapses, then I just
basically curl up in a ball

919
00:43:33,560 --> 00:43:38,120
in the corner and give them
a tray of...

920
00:43:38,120 --> 00:43:39,360
...gloop.

921
00:43:42,040 --> 00:43:45,920
My tiny baking children,
you have half an hour remaining.

922
00:43:45,920 --> 00:43:47,760
Half an hour!

923
00:43:48,760 --> 00:43:50,400
I'm so nervous now.

924
00:43:50,400 --> 00:43:52,880
OK, done. Enough, enough.
Let's do it.

925
00:43:54,000 --> 00:43:58,000
Once the moulds are removed,
any unset mousses will leak...

926
00:43:58,000 --> 00:43:59,240
Oh, boy.

927
00:43:59,240 --> 00:44:01,960
...and ruin the appearance
of the cakes.

928
00:44:01,960 --> 00:44:03,800
So far, so good.

929
00:44:05,520 --> 00:44:07,680
It needs to be so solid.

930
00:44:09,240 --> 00:44:10,680
It is.

931
00:44:10,680 --> 00:44:12,240
Yeah.

932
00:44:12,240 --> 00:44:15,320
But even if they appear to look good
on the outside...

933
00:44:15,320 --> 00:44:17,600
It's held fine.

934
00:44:17,600 --> 00:44:19,240
Very happy. The jelly set.

935
00:44:19,240 --> 00:44:21,480
...the cake still might be a gloopy mess

936
00:44:21,480 --> 00:44:23,440
when the judges cut a slice.

937
00:44:23,440 --> 00:44:25,360
My mousse is all right.

938
00:44:25,360 --> 00:44:28,680
But I'm just going to check inside.

939
00:44:29,880 --> 00:44:32,280
And Dawn can't resist
having a sneaky peek

940
00:44:32,280 --> 00:44:34,920
at her toadstool mousse surprise.

941
00:44:34,920 --> 00:44:36,880
I really need this to work.

942
00:44:41,080 --> 00:44:42,080
Oh, God.

943
00:44:42,080 --> 00:44:44,080
Toadstool's vanished.

944
00:44:44,080 --> 00:44:46,560
There is no flower pattern.

945
00:44:46,560 --> 00:44:48,520
It hasn't worked.

946
00:44:48,520 --> 00:44:50,440
Oh, BLEEP .

947
00:44:50,440 --> 00:44:52,480
Excuse my French.

948
00:44:52,480 --> 00:44:54,560
That is absolutely awful.

949
00:44:54,560 --> 00:44:57,440
Bakers, you have 15 minutes
remaining!

950
00:44:57,440 --> 00:44:59,240
Argh!

951
00:44:59,240 --> 00:45:01,200
Right. So I'm making my Earth.

952
00:45:01,200 --> 00:45:03,560
It should be OK.

953
00:45:03,560 --> 00:45:05,120
I just need to decorate it.

954
00:45:05,120 --> 00:45:08,800
Most of the bakers are decorating
with buttercream or icing.

955
00:45:08,800 --> 00:45:10,280
Beautiful.

956
00:45:10,280 --> 00:45:14,200
But some have opted for a shiny
mirror glaze.

957
00:45:14,200 --> 00:45:15,760
Gelatine. Here we go.

958
00:45:15,760 --> 00:45:18,040
And this means working with
gelatine once again.

959
00:45:18,040 --> 00:45:20,480
OK, there's a lot of gelatine
in my mirror glaze.

960
00:45:20,480 --> 00:45:22,760
You don't want to use too
less because then it's going

961
00:45:22,760 --> 00:45:24,800
to just ooze out.

962
00:45:24,800 --> 00:45:28,120
There's a lot that can go wrong now.

963
00:45:28,120 --> 00:45:30,480
I just want more gelatine.

964
00:45:30,480 --> 00:45:32,720
Oh, my God. I've got seepage.

965
00:45:32,720 --> 00:45:34,640
I'm in trouble, aren't I?

966
00:45:34,640 --> 00:45:36,440
SHE GASPS

967
00:45:38,920 --> 00:45:41,400
Look at that.
All my lumps and my bumps.

968
00:45:41,400 --> 00:45:43,080
It's not perfect.

969
00:45:43,080 --> 00:45:45,960
{\an8}WHISPERS: But don't tell Paul.
No, I won't.

970
00:45:45,960 --> 00:45:47,840
Rushing this.

971
00:45:47,840 --> 00:45:50,960
How long left?
Five minutes remaining.

972
00:45:50,960 --> 00:45:53,320
Quick. OK.

973
00:45:53,320 --> 00:45:54,760
It's a bit of a mess.

974
00:45:54,760 --> 00:45:56,880
It just doesn't look right.

975
00:45:56,880 --> 00:45:58,480
Planets - awesome.

976
00:45:58,480 --> 00:46:01,040
It's going all right!

977
00:46:03,880 --> 00:46:05,400
I am stressed!

978
00:46:05,400 --> 00:46:08,440
Gold. It's getting intense now.

979
00:46:08,440 --> 00:46:10,000
Pretty good.

980
00:46:10,000 --> 00:46:12,080
Ew, that's terrible.

981
00:46:12,080 --> 00:46:13,280
I'm just mortified.

982
00:46:13,280 --> 00:46:16,920
Bakers, your time is up.

983
00:46:20,760 --> 00:46:22,160
It's a mousse world.

984
00:46:22,160 --> 00:46:23,520
That's my own little country.

985
00:46:23,520 --> 00:46:25,280
Sandro, you've outdone yourself.

986
00:46:26,720 --> 00:46:27,840
We'll see.

987
00:46:27,840 --> 00:46:30,560
I don't know if I've done enough
to save myself.

988
00:46:30,560 --> 00:46:32,680
Some elements have been burnt.

989
00:46:32,680 --> 00:46:34,160
Oh, dear.

990
00:46:34,160 --> 00:46:36,160
Mine looks like a car crash.

991
00:46:36,160 --> 00:46:39,560
My bag is there, ready to go.

992
00:46:39,560 --> 00:46:40,600
See ya.

993
00:46:51,960 --> 00:46:56,240
It's judgment time for the bakers'
surprise-inside desserts.

994
00:46:58,840 --> 00:47:01,920
Abdul, would you like to bring up
your surprise-inside dessert?

995
00:47:12,120 --> 00:47:15,400
That is one of the best
mirror glazes I've ever seen.

996
00:47:15,400 --> 00:47:16,880
It's just beautiful.

997
00:47:16,880 --> 00:47:20,160
It's like a really expensive piece
of marble.

998
00:47:22,840 --> 00:47:24,280
Oh, look at that planet.

999
00:47:24,280 --> 00:47:26,480
Perfect planet. That's so cool.

1000
00:47:26,480 --> 00:47:27,880
Look, the universe.

1001
00:47:37,200 --> 00:47:38,800
Uh-oh.

1002
00:47:38,800 --> 00:47:41,520
Blackberry mousse - lovely.

1003
00:47:42,600 --> 00:47:45,160
Yuzu curd - too much gelatine.

1004
00:47:46,760 --> 00:47:50,280
The marble effect on the top -
like rubber.

1005
00:47:50,280 --> 00:47:51,480
It's a shame, really.

1006
00:47:51,480 --> 00:47:52,960
It is. A bit too firm.

1007
00:47:52,960 --> 00:47:54,640
HE SIGHS

1008
00:47:54,640 --> 00:47:57,160
Thank you, Abdul. No worries.
Thank you. Thank you. Well done.

1009
00:47:57,160 --> 00:47:59,840
That's a work of art on the outside.
Isn't it fantastic?

1010
00:48:00,960 --> 00:48:02,480
That's wicked!

1011
00:48:02,480 --> 00:48:03,760
Too much gelatine.

1012
00:48:08,720 --> 00:48:11,040
{\an8}I absolutely love the look of it.

1013
00:48:11,040 --> 00:48:12,720
It's so exuberant.

1014
00:48:12,720 --> 00:48:14,080
Thank you.

1015
00:48:15,280 --> 00:48:18,400
Oh, I see the sunset there.
Yeah. Perfect.

1016
00:48:18,400 --> 00:48:20,240
So now it just has to taste good.

1017
00:48:22,760 --> 00:48:25,560
The lemon curd was too gelatinous.

1018
00:48:25,560 --> 00:48:29,960
Oh. But the mousses, Maxy,
are absolutely beautiful.

1019
00:48:29,960 --> 00:48:31,560
Yeah, well done. Thank you.

1020
00:48:33,720 --> 00:48:36,440
{\an8}I must say, it looks just so funny.

1021
00:48:36,440 --> 00:48:38,640
This is the dog
that digs up the garden.

1022
00:48:40,880 --> 00:48:41,920
A bone!

1023
00:48:41,920 --> 00:48:43,320
A bone.

1024
00:48:47,880 --> 00:48:52,000
The cake is quite tough,
but the chocolate mousse is heaven.

1025
00:48:52,000 --> 00:48:54,640
Yeah. The banana mousse
tastes amazing.

1026
00:48:54,640 --> 00:48:56,160
Really punchy banana.

1027
00:48:56,160 --> 00:48:58,200
It's just got too much gelatine
in there.

1028
00:49:01,280 --> 00:49:03,360
It could have been
a bit more colourful.

1029
00:49:03,360 --> 00:49:04,880
Yeah, I agree.

1030
00:49:06,680 --> 00:49:09,560
Ah! Goodness. Look at that.

1031
00:49:09,560 --> 00:49:10,680
I think that's beautiful.

1032
00:49:10,680 --> 00:49:12,440
You can certainly see
the cupcake in there,

1033
00:49:12,440 --> 00:49:13,920
with the cherry as well on the top.

1034
00:49:13,920 --> 00:49:15,400
Wonderful, strong colours.

1035
00:49:15,400 --> 00:49:16,720
I approve, Janusz.

1036
00:49:21,920 --> 00:49:23,160
Chocolate cake is beautiful,

1037
00:49:23,160 --> 00:49:26,600
and the chocolate mousse
is delicious. It's really light.

1038
00:49:26,600 --> 00:49:28,520
The drips, what are they?

1039
00:49:28,520 --> 00:49:31,080
White chocolate and cream.

1040
00:49:31,080 --> 00:49:34,440
Wonderful mixture of flavours.
Lovely. Thank you.

1041
00:49:43,960 --> 00:49:46,360
This sort of lost its way
a little bit on the top, hasn't it?

1042
00:49:46,360 --> 00:49:48,240
The template you've got
on the top? Yeah.

1043
00:49:48,240 --> 00:49:51,360
Nevertheless,
I do think it's very sweet.

1044
00:49:51,360 --> 00:49:52,400
Thank you.

1045
00:49:55,280 --> 00:49:56,920
What's the bee's blood type?

1046
00:49:56,920 --> 00:49:58,600
It's "bee" positive.

1047
00:49:58,600 --> 00:49:59,880
Oh, that's the positive!

1048
00:49:59,880 --> 00:50:01,840
Positive "bee".

1049
00:50:01,840 --> 00:50:03,400
Come on, that's genius.

1050
00:50:03,400 --> 00:50:05,960
I have made melon mousse
and jasmine jelly.

1051
00:50:08,520 --> 00:50:10,920
Textures of the mousses are perfect,

1052
00:50:10,920 --> 00:50:14,080
but overall, the flavours
could be a little stronger.

1053
00:50:14,080 --> 00:50:17,360
The melon, I cannot hunt
any flavour in that mousse.

1054
00:50:18,440 --> 00:50:21,320
Yesterday, you went really
overboard with the watermelon.

1055
00:50:21,320 --> 00:50:24,640
And then today, we're going,
"Where's the flavour?"

1056
00:50:33,040 --> 00:50:34,120
The cake looks amazing.

1057
00:50:34,120 --> 00:50:35,800
Is that Sandro Island down there?

1058
00:50:35,800 --> 00:50:37,400
It is my island, yeah.

1059
00:50:39,720 --> 00:50:41,480
Wow. Look at that.

1060
00:50:43,400 --> 00:50:45,120
You can see the Earth's core.

1061
00:50:45,120 --> 00:50:46,400
Isn't that clever?

1062
00:50:46,400 --> 00:50:49,960
Sandro, it is absolutely astonishing.

1063
00:50:49,960 --> 00:50:51,520
To be able to put that design

1064
00:50:51,520 --> 00:50:54,760
together with mousse and keep
that shape is impressive.

1065
00:50:56,160 --> 00:50:58,120
There is prosecco jelly with fruits,

1066
00:50:58,120 --> 00:51:00,520
and then it's
the white chocolate mousse.

1067
00:51:03,000 --> 00:51:05,920
The chocolate mousse
is mousse-like, light, perfect.

1068
00:51:05,920 --> 00:51:07,080
Love the core.

1069
00:51:07,080 --> 00:51:08,680
I love the textures.

1070
00:51:08,680 --> 00:51:10,440
I enjoy the flavours as well.

1071
00:51:10,440 --> 00:51:12,160
Well designed, well thought through.

1072
00:51:12,160 --> 00:51:13,720
Thank you, Sandro. Thank you.

1073
00:51:13,720 --> 00:51:14,800
Well done. Thanks.

1074
00:51:14,800 --> 00:51:17,200
♪ He's got the whole world... ♪

1075
00:51:17,200 --> 00:51:18,720
THEY LAUGH

1076
00:51:29,040 --> 00:51:30,560
It looks very '70s.

1077
00:51:30,560 --> 00:51:32,960
Another Fanny Cradock job.
Yeah, I think it is. Yeah.

1078
00:51:32,960 --> 00:51:35,600
There's nothing wrong with that.
No, there's nothing wrong with that.

1079
00:51:35,600 --> 00:51:37,080
Right.

1080
00:51:38,440 --> 00:51:41,320
Wow. Wow. That IS a strawberry.

1081
00:51:41,320 --> 00:51:43,960
And the strawberry is red velvet?
Yeah.

1082
00:51:48,560 --> 00:51:51,600
Strawberry mousse is fantastic.

1083
00:51:51,600 --> 00:51:53,240
The chocolate one is too gelatinous.

1084
00:51:54,440 --> 00:51:57,800
And also both bits
of the cake are a bit tough.

1085
00:51:57,800 --> 00:51:58,960
Mm.

1086
00:52:10,600 --> 00:52:11,880
You look a bit dejected.

1087
00:52:11,880 --> 00:52:15,880
It doesn't look as sharp
as I wanted it to look.

1088
00:52:15,880 --> 00:52:18,160
So... It's gone a bit wayward.

1089
00:52:18,160 --> 00:52:19,200
Yes.

1090
00:52:21,160 --> 00:52:23,960
Oh. Is that your toadstool?
Is that it there? Yeah.

1091
00:52:23,960 --> 00:52:27,080
The pink bit? It's lost
its shape a little bit.

1092
00:52:27,080 --> 00:52:31,520
That was very ambitious, to try
to do a mousse toadstool shape.

1093
00:52:31,520 --> 00:52:33,240
What does the jelly represent?

1094
00:52:33,240 --> 00:52:34,880
It's supposed to be a flower.

1095
00:52:34,880 --> 00:52:37,440
I wanted to leave it in,
even though it had lost its shape,

1096
00:52:37,440 --> 00:52:39,040
because I liked the sharpness.

1097
00:52:44,280 --> 00:52:47,400
The sharpness of
the jelly is delicious.

1098
00:52:47,400 --> 00:52:48,840
The textures are very good.

1099
00:52:48,840 --> 00:52:50,640
Very creamy mousse.

1100
00:52:50,640 --> 00:52:53,320
The lime one's got
yoghurt in it as well.

1101
00:52:53,320 --> 00:52:55,680
Technically, both the mousses
and the dacquoises

1102
00:52:55,680 --> 00:52:58,040
together are perfect. Oh, good.

1103
00:52:58,040 --> 00:53:00,720
However, you have no real surprise.

1104
00:53:00,720 --> 00:53:04,000
The surprise is there's nothing.
There's nothing. Yeah, well done.

1105
00:53:04,000 --> 00:53:05,800
No-one saw that coming!

1106
00:53:05,800 --> 00:53:09,120
What was a delicious surprise
was the jelly.

1107
00:53:09,120 --> 00:53:10,840
Thanks. Well done.

1108
00:53:10,840 --> 00:53:12,560
Thank you. Well done.

1109
00:53:14,800 --> 00:53:16,360
The feedback was
better than I thought.

1110
00:53:16,360 --> 00:53:18,840
I mean, they did like the flavours.

1111
00:53:18,840 --> 00:53:20,800
That was the only positive thing

1112
00:53:20,800 --> 00:53:24,200
that could have come out of that, really.

1113
00:53:24,200 --> 00:53:26,200
Have I done enough to stay?

1114
00:53:26,200 --> 00:53:29,720
Hmm. I still give it 50/50.

1115
00:53:29,720 --> 00:53:31,480
If I gotta go, I gotta go.

1116
00:53:31,480 --> 00:53:33,080
I'll go and weed the garden.

1117
00:53:41,880 --> 00:53:45,200
Those were some good-looking
Showstoppers, weren't they?

1118
00:53:45,200 --> 00:53:47,280
They looked good. Yeah.

1119
00:53:47,280 --> 00:53:49,520
Not all of them had
quite the right texture.

1120
00:53:49,520 --> 00:53:51,400
I mean, for instance,
you look at Abdul's cake,

1121
00:53:51,400 --> 00:53:53,720
which looked amazing,
but tasted awful. Beautiful.

1122
00:53:53,720 --> 00:53:57,320
But then you look at Dawn's
that didn't look very good,

1123
00:53:57,320 --> 00:53:58,440
but tasted amazing.

1124
00:53:58,440 --> 00:54:01,960
Did anyone manage to get
their designs inside

1125
00:54:01,960 --> 00:54:03,400
and their textures right?

1126
00:54:03,400 --> 00:54:05,360
Sandro did well.
Sandro did. Sandro.

1127
00:54:05,360 --> 00:54:08,840
Yeah, I think Sandro and Janusz
were in line for Star Baker.

1128
00:54:08,840 --> 00:54:12,480
I think, for me,
in trouble is Carole.

1129
00:54:12,480 --> 00:54:15,760
The chocolate mousse,
it was just too stiff again.

1130
00:54:15,760 --> 00:54:17,640
She has not had a good week.

1131
00:54:17,640 --> 00:54:20,960
I don't know if she's done enough
to pull herself out of the hole.

1132
00:54:20,960 --> 00:54:23,920
And then you look at Dawn.
Dawn's a good baker,

1133
00:54:23,920 --> 00:54:26,680
I just feel she's messed up
on a little things,

1134
00:54:26,680 --> 00:54:29,440
which has snowballed
into something that's quite big.

1135
00:54:29,440 --> 00:54:31,040
And you think, "Oh, she could go."

1136
00:54:31,040 --> 00:54:33,960
And Syabira...

1137
00:54:33,960 --> 00:54:36,920
For someone who's so potent
with her flavours,

1138
00:54:36,920 --> 00:54:40,640
she's failed us this week on her
signature and on her Showstopper.

1139
00:54:48,160 --> 00:54:52,840
Well, bakers, that was a tough week
and that was an epic Showstopper.

1140
00:54:52,840 --> 00:54:55,920
Now, there can only
be one Star Baker,

1141
00:54:55,920 --> 00:54:59,280
and that Star Baker is...

1142
00:55:03,560 --> 00:55:04,720
...Sandro.

1143
00:55:05,760 --> 00:55:07,320
Well done!

1144
00:55:09,560 --> 00:55:11,320
Well done, Sandro. Thank you.

1145
00:55:11,320 --> 00:55:15,680
That leaves me the horrible task
of announcing

1146
00:55:15,680 --> 00:55:18,360
the person who's leaving us.

1147
00:55:18,360 --> 00:55:22,120
Unfortunately, the person
who's leaving us this week is...

1148
00:55:29,680 --> 00:55:30,760
...Carole.

1149
00:55:31,960 --> 00:55:33,560
Oh, Carole...

1150
00:55:35,600 --> 00:55:38,120
Aw. That's all right.

1151
00:55:38,120 --> 00:55:39,800
My time to go.

1152
00:55:39,800 --> 00:55:44,120
Very proud of myself, cos I come
here to achieve something

1153
00:55:44,120 --> 00:55:45,400
as I get older.

1154
00:55:45,400 --> 00:55:46,800
So sorry, mate.

1155
00:55:46,800 --> 00:55:49,280
That's what I said - it was
between the two of us.

1156
00:55:49,280 --> 00:55:52,640
Even to get through
and walk through that tent,

1157
00:55:52,640 --> 00:55:55,040
that is an achievement in itself.

1158
00:55:55,040 --> 00:56:00,800
And those... those bakers,
what a great bunch of people.

1159
00:56:01,920 --> 00:56:04,480
I'm going to miss you so much.
I know.

1160
00:56:04,480 --> 00:56:08,960
Next week, I'm going to focus
more on the flavour and be brave.

1161
00:56:10,040 --> 00:56:12,760
I'm delighted and stunned
I'm not going home.

1162
00:56:12,760 --> 00:56:17,000
Well done. And obviously
chuffed to bits for Sandro.

1163
00:56:17,000 --> 00:56:20,760
He's been craving Star Baker
from the get-go, I think.

1164
00:56:20,760 --> 00:56:22,600
Happy for you.

1165
00:56:25,600 --> 00:56:27,640
I mean, Janusz started
so good this week,

1166
00:56:27,640 --> 00:56:29,680
so I really thought
he would have got it.

1167
00:56:29,680 --> 00:56:32,320
And it's been bouncing between
him and Maxy, so I thought

1168
00:56:32,320 --> 00:56:33,520
that was going to continue.

1169
00:56:33,520 --> 00:56:36,280
But I'm going to definitely
push myself every week,

1170
00:56:36,280 --> 00:56:37,800
cos now I've got Star Baker,

1171
00:56:37,800 --> 00:56:39,320
I've got... I've felt...

1172
00:56:39,320 --> 00:56:41,040
...I've tasted it, and I love it!

1173
00:56:45,960 --> 00:56:46,960
Next time...

1174
00:56:46,960 --> 00:56:48,560
Whooo!

1175
00:56:48,560 --> 00:56:49,960
...Halloween comes early...

1176
00:56:49,960 --> 00:56:52,280
Did I scare you?
...with a scary signature...

1177
00:56:52,280 --> 00:56:54,920
It's like a cauldron. I just
don't want to ruin my make-up.

1178
00:56:54,920 --> 00:56:57,240
...a terrifying technical...
Too much.

1179
00:56:58,280 --> 00:56:59,600
Is this one on fire?

1180
00:56:59,600 --> 00:57:01,120
...and a spooky Showstopper...

1181
00:57:01,120 --> 00:57:02,520
Wow!

1182
00:57:02,520 --> 00:57:03,880
We're struggling.

1183
00:57:03,880 --> 00:57:05,400
...that will leave one baker...

1184
00:57:05,400 --> 00:57:06,680
It's not going to hang.

1185
00:57:06,680 --> 00:57:08,400
...digging their own grave.

1186
00:57:09,640 --> 00:57:10,960
Oh, please! Oh, my God.

1187
00:57:10,960 --> 00:57:12,800
THUD!
Oh.

1188
00:57:15,840 --> 00:57:18,840
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