Heat Four Junior Bake Off

So, here we are again at the Bake Off tent and today...

-Sam, can I just stop you there for one second?

-Yeah, sure.

I've written a link especially for this

and I think I should be the one that does it.

Fine, mate, yeah. You go ahead. Yeah. Sell the show.

OK. Cameras back, please. Cameras back.

-Let me get ready.

-OK.

Cue dramatic music, please.

DRAMATIC MUSIC

Four new bakers, two challenges, one quarterfinal place up for grabs.

Allegra and Nadiya have got a tough job on their hands.

Welcome to...

-The One Show.

-Oh!

-It's the wrong show, isn't it?

-Ah!

-Welcome to Junior Bake Off.

-Ah!

Today's bakes take us around the globe...

-G'day, mate.

-G'day, mate.

..with a fruity French Technical...

Ooh!

..and exotic Showstoppers...

-Any good?

-Nah!

..that surprise even the judges.

That buttercream is like nothing I've tasted before.

Four talented bakers are about to take on two challenges...

I'm so excited.

..before one of them wins today's heat.

Ice-cream scoop!

Ten-year-old Mack used to watch Bake Off

when he was living in Australia.

His family moved back to Cardiff last year.

The first time I saw the Bake Off tent I was like,

"I can't believe it's actually the Bake Off tent!"

It was just the best moment of my life.

How much sieves do you have?

I have three.

11-year-old Millie from Swindon takes her baking inspiration

from both sides of her family.

I do a lot of Danish recipes using cinnamon.

My mum is from England so I also make meringues,

Victoria sandwiches, cupcakes.

When baking at home in the West Midlands,

11-year-old Rosie has a lot to put up with.

I have budgies in the kitchen.

When we first got them, they were really distracting

but now I've kind of got used to them squawking in my ear.

-Nervous?

-Yeah...ish.

Zac from London is 11 and dreams of one day opening his own bakery.

I want to win Junior Bake Off because I've spent a lot of time

researching and baking and it would be a huge step

in my baking career.

First, our bakers will take on the Technical Challenge designed to put

their baking knowledge to the test,

as the recipe is a complete surprise.

Morning, bakers.

-You all all right?

-Yes.

Welcome to the Junior Bake Off tent.

Your challenges today have got

-a little bit of an international flavour to them.

-Mm!

And the first one is the Technical.

Now our judges would like you to follow one of Nadiya's recipes

for clafoutis abricots.

Basically, a French apricot batter flan.

Words of wisdom, please.

So, a clafoutis needs to be puffed up and crisp around the edges.

We also want a berry ice cream on the side

to complement the clafoutis.

Right, good luck, bakers.

You have one hour to give us your fruity clafoutis.

-On your marks.

-Get set.

-Bake.

SHE WHISPERS

I was really nervous when I heard what the Technical was because

I didn't really know what a c...

cafoutis is.

Look at this wonderful rustic French clafoutis.

It's not a million miles from a sweet fruity Yorkshire, is it?

You've got that crisp edge,

a lovely layer of apricot then

you've got the gorgeous toasted almonds on top.

You can see the gloss of the jam at the bottom.

It's going to give it the sweetness upwards into the batter.

Mm!

You've got this hot clafoutis and in contrast, a cold berry ice cream.

There's a tartness in the berries

and there's a sweetness in the clafoutis.

It's a mix and match.

"Smooth the apricot jam in the bottom of the dish."

I'm measuring three tablespoons.

I just brushed my jam because I don't want to put too much in.

I'm just going to halve the apricots now.

If you want to give this a try at home, remember,

let a grown-up know what you're up to.

Now I'm going to place them in the dish.

The word clafoutis comes from the ancient French word clafir,

meaning to fill, so this dish should be bursting with fruit.

I'm not going to do too many. That should be enough.

"Whisk together the egg, milk,

"sugar and self-raising flour and the almond extract."

The batter is very similar to a pancake batter which I make

quite often for my family.

There's got to be no lumps and I

think it has got to have lots of bubbles in so it might rise better.

I'm just trying to pour the batter in the middle of the holes.

The bakers need to pour enough batter around the apricots so that

when baked, it puffs up and fills the dish.

I think I might be enough.

Yeah, that'll be enough.

I might just add a few more millimetres.

"Place in the oven, cook for 30 minutes."

Are you happy with that, Rosie?

-Yes, thank you.

-And you went for two and a half, three...

Hang on, I can do this. There's six halves, that makes three apricots.

-Yes.

-Good.

-Have you used all your batter?

-I left a little bit in the jug.

-OK.

Bakers, you're halfway through.

You've got 30 minutes left.

Come on!

With the clafoutis in the oven,

the bakers move on to making their ice cream.

I'm using raspberries and the Greek yoghurt.

Hopefully it freezes quickly or we'll have a bit of a sticky mess.

-Hey, Zac.

-Hi.

-See you seem like you're very in control.

-Yeah?

-Yeah. I'm going to place the Greek yoghurt and honey in there.

How much honey do you put in there?

A tablespoon to start off and I'll see.

I don't want to go oversweet because then it doesn't taste nice.

-OK.

-Because the apricots are sweet, the berries are sweet.

-Yes!

-Good idea, a little bit at a time.

I'm hearing exactly what I want to.

The frozen berries will instantly freeze the yoghurt

making a smooth and speedy ice cream.

It's a nice taste, it has a fruity taste and a summery taste.

That's perfect.

Mack attack!

-How are you?

-Good, thank you.

Your accent is so cool, where is that from?

Well, I've lived in Australia for six years.

I only just moved back last year.

-Oh, wow!

-Oh, really?

-OK.

What do people say in Australia?

-No worries, mate.

-No worries, mate.

-BAD AUSTRALIAN ACCENT:

-No worries, mate.

-G'day, mate.

-G'day, mate.

-BAD AUSTRALIAN ACCENT:

-G'day, mate.

-Put another shrimp on the barbie.

-Put another shrimp on the barbie.

SPEAKS INDISTINCTLY

THEY LAUGH It's wicked!

OK, bakers, you've got 15 minutes left.

Ooh, that looks a mess.

That looks perfect.

I think that's done.

-Ooh, look at that bubbling around the side.

-Wow!

It's looking nice and puffed.

I'm happy.

At the moment, I'm just tasted my flaked almonds.

These are to go the top.

It said a sprinkling, but I'm just

going to do all of them and then pick out the best ones.

They are meant to be a nice golden colour, not over burnt.

Bakers, I don't know where the time has gone,

but you've only got five minutes left.

Ooh, ooh!

I need to sprinkle over the toasted almonds and sieve over a dusting

of icing sugar.

Ooh!

-Oh, wow.

-Oh, dear.

Um...

My icing sugar has gone everywhere.

Are my almonds toasted enough?

One minute left, bakers!

I'm just going to decorate it.

I think that looks nice.

I just hope that it tastes as good as it looks.

Bakers, that's it.

If you could now please bring your apricots clafoutis

up to the gingham altar.

I'm a bit nervous because I put a little bit too much icing sugar

on the top and it sank more than anyone else's.

I've been judged by my family, but I think the judges will be pickier

because it is Nadiya's recipe.

The judges are looking for a crispy and puffed-up clafoutis,

complemented by a perfectly sweetened scoop of berry ice cream.

Mack, let's go for you.

This looks like a really nice clafoutis.

I can tell you had the good puff for the apricots,

they look like they're well cooked.

You've got a good amount of fruit.

I think that the almonds just needed toasting a little bit more.

Mm! You've got that tart apricot, sweet jam underneath.

Perfectly-cooked clafoutis.

Cracking on with your ice cream...

Beautiful, it's delicious and smooth,

just a little touch more honey

because those raspberries are quite tart.

Rosie, a little heavy-handed on the icing sugar,

but your almonds are really nicely tasted.

Slightly dark on the outside, but it is crisp and puffy.

Very delicious flavour,

but the batter itself is very slightly dense.

You had a choice whether you wanted to put more batter in or not and

because you had less fruit and you didn't put enough batter in,

it's just overcooked just slightly.

-OK.

-Let's try it with that ice cream, though.

The ice cream could've done with a little bit more honey,

apart from that, it's lovely and smooth.

-Good job though, Rosie.

-Thank you.

Millie, we can see you have packed those apricots in and we're getting

that batter puffing up and it's crispy and gold.

But your almonds look a little bit not toasted.

How many tablespoons of jam did you use?

I didn't actually measure my jam out.

-Yeah, I'm definitely missing that jam.

-Yeah.

That jam gives it a little bit of sweetness.

Let's try your ice cream.

The creaminess, the aeration of it, that's a very nice ice cream.

Well done.

Interesting, Zac.

-I see we've brought a little bit of freshness to our clafoutis.

-Yeah.

You've got enough fruit in there to make that batter puff up

around the edges.

Your balance of almond and apricot is perfect.

It's the sweetest ice cream here.

Altogether, the balance of flavours there is very nice.

Well done.

Allegra and Nadiya will now decide which two clafoutis

they think are the best.

In no particular order, the first person in our top two

is Zac

for giving us a perfect balance of flavour and sweetness overall.

The second of top two

is Mack for his overall great clafoutis.

Congratulations to Zac and Mack.

I reckon you should come up here before this ice cream melts.

I'm really pleased that me and Mack are in the top two.

It's given me a touch more bit of confidence.

My mind is just blown that the judges liked my bakes.

I just want to do my Showstopper now and see if they like that as well.

After a morning spent in France,

it is now time to go further afield

for a Showstopper that is truly international.

-IN FRENCH ACCENT:

-Ze Showstopper international!

For their Showstopper Challenge...

For ze Showstopper Challenge...

Our bakers are taking their inspiration...

Zey are taken zeir inspiration...

-From their travels.

-From zeir travels!

Mark, I never knew you could speak French.

-Ah, oui, oui!

-HE MUTTERS INDISTINCTLY

It's now time to get down to business once again

because it's Showstopper time.

This afternoon, Allegra and Nadiya would like you to make

an international cake.

Think German Black Forest gateau, an Italian Genoese,

an Austrian sachertorte.

Anything except for a British Victoria sponge.

You've got one and a half hours.

-On your marks.

-Get set.

-Bake!

Right now I'm just creaming the butter and caster sugar together

and then I'll add one egg at a time.

They could be inspired by their heritage,

they could be inspired by where they've travelled.

It will be lovely to see if they've got a story that goes with it.

What I want most of all is that when I eat the cake, close my eyes,

I'm taken somewhere else in the world.

Today I'm making a pistachio and rose water cake.

My mum is from Iran and that's where rose water is most famous from.

Zac's cake will have two layers

and will be decorated with a rose flavoured buttercream

and dusted around the sides with ground pistachio.

Pistachio and rose water is quite a grown-up flavour,

but I like the taste of them and the judges are adults.

-Hi, Rosie.

-Hi.

Tell us about your international cake.

I'm making a St Lucian cake. I went there at Easter.

-Great flavours over there, aren't there?

-Yeah.

Hopefully it's going to be quite spicy.

I've made my own home-made spice with cinnamon, cardamom, ginger,

black pepper and cloves.

Rosie's Spicy St Lucian cake will be sandwiched with

cocoa and orange buttercream and topped with chocolate ganache.

Her decorations will be inspired

by one of her favourite holiday memories.

Me and my mum went zip-lining over a cocoa plantation.

Hopefully, if it works, I'm going to put two banyan trees

and a zip wire across them.

What are you going to make your zip wire out of?

-Sugar work.

-Wow!

-Wow, sugar work.

-Oh, my goodness.

Rosie, you've set yourself quite a high task there.

There's two big days in Australia - Anzac Day and Australia Day,

and on Anzac Day, they make Anzac biscuits

because they used to give them to the troops in World War I.

I decided to add the main components of the biscuit which are

golden syrup and coconut.

Mack's Anzac Cake will be filled with a passion fruit and honey

buttercream and topped with a fondant Australian flag, road signs,

koala bears and a Sydney Opera House.

# Look at old Mack, he's back!

# Oooh! #

-Ever heard that song?

-No.

-Right.

So, Mack, what are you doing?

I've turned a biscuit into a cake, then I've just added some macadamia

nuts because they're Australian nuts.

Some Mack-adamia nuts?

And my dad's name is actually Damian.

-No way!

-Wow! This was meant to be, man.

Brilliant.

Well, my dad's from Denmark so I'm making a Danish drommekage.

It's just a really, really light and fluffy cake

with a caramelised coconut topping.

This is a lot of Danish people's favourite.

Millie's coconut caramel will also be sandwiched between the layers

of her Danish cake.

She'll add a lime cream to her filling and decorate with

coconut truffles and chocolate-dipped strawberries.

There was this Danish lady and she entered a baking competition and she

entered this drommekage and she won it and all the judges said that it

tasted like a dream, so that's why it's called a dream cake.

Bakers, you've had half an hour, you've got an hour left.

It takes 25 minutes to bake in the oven

so now I'm doing to make the buttercream.

I'm adding vanilla seeds and honey to the buttercream.

Oh, the rose water!

In my buttercream is orange and chocolate.

This is a cocoa stick from a cocoa plantation in St Lucia.

I think it's quite bitter, but hopefully the orange zest

will give it a little bit more flavour.

The rose water is very strong.

I was meant to put five tablespoons, but I just went a bit over it.

Just by a bit, not by a lot.

So this is just like pure cocoa?

-Yeah.

-So it should taste really nice.

-Bitter.

Go on, mate, get it down you.

THEY CHUCKLE

Any good?

It's not... It's not the usual...

It's not the usual taste of chocolate.

While the others wait for their cakes to cool before adding their

fillings, Millie has another plan.

-Hi, Millie.

-Hello.

-I'm intrigued.

I have never known anyone to take a cake out,

put something on top and put it back in.

-How many times have you practised this?

-Too many times.

Too many times! Did they go really well every time?

Yeah, the only thing that went a bit wrong was that the coconut topping

didn't set properly so let's just hope for the best today.

That's clean. That is clean.

Mm-hm. Mm-hm.

-How's your cake going?

-I think they've turned out all right,

but they've dipped a little bit in the middle.

A bit of mine fell off.

Really?

They're just cooling for five minutes.

Millie, her coconut caramel topping is really wet.

I'm just wondering, is it going to set in time?

And Mack, I thought his sponges had a really nice bounce to them.

Slightly concerned that it might be greasy because macadamias are quite

a greasy nut.

Bakers, you have had one hour, you've got half an hour left.

I'm just making the stars to go on the top of the cake now.

This is double cream and I'm going to

add the zest of limes and also some

lime extract, which goes really well with coconut.

This is my ganache.

It's supposed to be quite smooth but it's gone a bit lumpy.

Bakers, 15 minutes to go.

With their sponges cool, the bakers begin construction.

This is passion fruit coulis I made.

In Australia, I actually used to grow passion fruits in the garden.

They've dipped a little bit in the middle, but I've used the worst

cakes in the bottom.

Oh! I forgot to sugar syrup it.

I'm just covering the cake in fondant icing now.

It should be set by now, I don't know why it hasn't.

I just accidentally rolled it a bit too thin

so it's just starting to tear.

Bakers, you've got five minutes left.

We have to keep on turning and turning.

Normally, it has turned out a bit better,

but it's a bit stressed in here.

This is for my sugar work to go on top of the cake.

This has broken.

Do you need any help?

I don't know how you could help.

My sugar work hasn't worked because it's gone all lumpy.

I'm going to throw it in the bin.

Bakers, one minute to go. Come on!

When I was practising, my mum was just saying, "If you've got holes,

"just stick the signs on just to cover everything up."

Nearly finished. I just have to sprinkle these roses on.

Bakers, that's it! Step away from your cakes.

My Showstopper went fine until my coconut topping collapsed.

But I'm hoping the judges

will see past that and, actually, it tastes nice.

The creation is really spectacular, Millie.

There is no doubting that this is a Danish cake.

You're very good at piping, clearly.

But I can see that this top bit is a little bit heavy.

-Yeah.

-And so it's slowly kind of squishing down.

Looking good, wow.

-Mm!

-That whipped cream is delicious.

It's got a really strong lime zesty flavour.

With that sweet caramel coconut on top,

that works really, really well.

I don't think I could do any more

as I was working up to the very last minute.

It is all in the hands of the judges now.

Fingers crossed they love it.

Well, Mack, there is no doubt at all where this cake comes from.

This is the kind of mad detail that makes a Showstopper.

You have iced that absolutely beautifully.

It's really tough to ice tall cakes.

-Thank you.

-Now, let's cut in and see.

You've got three even layers.

The sponge is cooked absolutely beautifully.

But macadamia nuts are quite oily, I can taste that oil in my mouth.

Buttercream, I would've liked a bit more of that, it's delicious.

-Oh, OK.

-It's an absolutely brilliant effort.

Thank you for our trip down under!

I'm a little bit nervous because

I know they'll pick up on my sugar work but I just hope they

notice all the spices and all the really nice flavours.

I love the way you've decorated it.

you've thought about your trip to St Lucia.

I'm missing the zip wire, though.

Yeah, the sugar work, it went all lumpy.

Let's go on in.

You've got three equal layers.

I can smell the spices, as well, now.

-Mm!

-Oh!

The spicing on it is delicate but just the right level of strength.

It tastes like I'm somewhere in the Caribbean.

That buttercream is like nothing I've tasted before.

I expected it to be really bitter, but it's really floral.

It's absolutely delicious.

I think I've done enough to impress the judges.

The flavours really stand out

and also the decoration on it.

Zac, that is a beautiful cake.

Very sophisticated indeed and the piping on top is just gorgeous.

-Hey-hey!

-Wow.

-Beautiful green.

It looks like a really great bake, Zac.

I was really afraid there would be too much rose water,

but mixed with the pistachios and the ground cardamom,

that is a perfect combination.

-Thank you.

-That is melt-in-your-mouth

gorgeousness right there.

Well done.

Your decoration was so good, Mack.

Everyone has an equal chance in this.

-Yeah.

-Yeah.

I don't think there is an obvious choice.

Well, judges, what a strong day today.

Absolutely loved it. I've learnt stuff.

Millie's is a totally delicious cake.

I've never heard of a Danish dream cake.

It is absolutely scrumptious,

but it is a little messy.

You were quite taken back, Nadiya, by the buttercream inside Rosie's.

You said it was something that you'd never tasted before.

It's delicious, it's fragrant and it works really well with her cake.

But it was unfinished.

The lads this morning, they were in the top two.

How did they do this afternoon?

Zac has absolutely smashed it on flavours.

I mean, that is just an extraordinary delicious eat.

But then Mack, I mean, that's a fairly epic cake over there.

Everything about it just makes you smile.

We've got a little bit of a decision on our hands here.

Bakers, the standard today has been tremendous

and it's always really sad, this moment because, unfortunately,

only one if you can go through to the quarterfinals.

Allegra and Nadiya have made their decision.

This baker has impressed the judges all day with their innate

understanding of flavour.

The baker going through is...

Zac. APPLAUSE

Well done, Zac. Well done, mate.

I'm feeling really happy.

-Well done, buddy.

-Thank you.

This is in my top five best days, I've got a whole list.

Probably top three, probably top two...

probably top one.

I feel like I've run round the world in flavours.

Whoa, I've got jet lag!

'Zac today showed an awesome understanding of flavour

'and I think he just might have a little bit of that magic dust.'

Honestly, you guys are amazing.

'This morning, Zac absolutely nailed it

'and this afternoon in the Showstopper,

'he took inspiration from his heritage and nailed it yet again and

'that is why we put Zac through.

'Next time...

'The bakers take on scones and cream.'

So you cream first, jam next.

'And a Showstopper....'

I'm scared, hurry up!

'..where it's all about the colour.'

The only problem is it's gone too green.