0:00:02 > 0:00:03We are back at the iconic Bake Off tent,
0:00:03 > 0:00:04and we are at the halfway point.
0:00:04 > 0:00:08Which means five talented young bakers have already made
0:00:08 > 0:00:10their way into next week's quarterfinals.
0:00:10 > 0:00:14It also means Allegra and Nadiya need to find five more to join them.
0:00:14 > 0:00:18- And that means only one thing... - More delicious bakes coming our way!
0:00:18 > 0:00:20- Yeah, boy!- Woohoo!- Welcome... BOTH:- ..to Junior Bake Off.
0:00:23 > 0:00:25- Today...- Oh...
0:00:25 > 0:00:29The bakers go into meltdown with a chocolate biscuit technical.
0:00:29 > 0:00:32Uh. I've got very messy fingers.
0:00:32 > 0:00:34They create a food illusion Showstopper
0:00:34 > 0:00:37where sweet becomes savoury...
0:00:37 > 0:00:38Mm. Fancy.
0:00:38 > 0:00:41But who'll bring baking magic to the tent?
0:00:41 > 0:00:42Ali, what are you doing?
0:00:42 > 0:00:47- And which bakers...- Please. - ..will do a disappearing act?
0:00:47 > 0:00:49Arrgh!
0:01:11 > 0:01:14The four bakers kicking off the week are all 11 years old.
0:01:16 > 0:01:20And they're about to take on two baking challenges against the clock.
0:01:20 > 0:01:22So, who'll be the sixth person going through
0:01:22 > 0:01:24to next week's quarterfinals?
0:01:24 > 0:01:26We've got our names on.
0:01:26 > 0:01:30Jenna, from Nottingham, bakes every weekend and after school.
0:01:30 > 0:01:33I like to go really wild in the kitchen.
0:01:33 > 0:01:35Look, baking beans in a jar!
0:01:35 > 0:01:37The only thing I don't like is clearing up,
0:01:37 > 0:01:39because that's the worst bit.
0:01:39 > 0:01:42From East Sussex, Dylan's baking experience goes way back.
0:01:42 > 0:01:46I've been baking for around nine years, cos I made, like, weird
0:01:46 > 0:01:50concoctions out of flour and water and food colouring and breadsticks.
0:01:50 > 0:01:51So small!
0:01:51 > 0:01:54In the Scottish borders, Robin raises money for charity
0:01:54 > 0:01:57with her bakes, but this is the first time she's had them judged.
0:01:57 > 0:02:02I dreamt that James Bond was a judge on Junior Bake Off, but I won,
0:02:02 > 0:02:03so that's a good thing!
0:02:03 > 0:02:04Ali, from Birmingham,
0:02:04 > 0:02:08has honed his baking skills by having family bake-offs.
0:02:08 > 0:02:11Sometimes my cousin wins, sometimes I win.
0:02:11 > 0:02:13But now that I've entered the big Bake Off,
0:02:13 > 0:02:16I'm going to show him that I'm going to win.
0:02:18 > 0:02:20The first challenge is the technical,
0:02:20 > 0:02:24and the bakers have no idea what to expect.
0:02:24 > 0:02:25Bakers!
0:02:25 > 0:02:27Welcome to the Bake Off tent.
0:02:27 > 0:02:29- You all all right? ALL:- Yeah.
0:02:29 > 0:02:33OK, for today's Technical Challenge, the judges would like you to
0:02:33 > 0:02:37follow one of Nadiya's recipes for 12 volcano biscuits.
0:02:37 > 0:02:41Also, you'll be making a very refreshing ginger beer
0:02:41 > 0:02:42to go on the side.
0:02:42 > 0:02:45- BOTH:- Oooh! - Judges, what are you looking for?
0:02:45 > 0:02:47So, we want the biscuits to be crunchy on the outside
0:02:47 > 0:02:48and chewy in the centre.
0:02:48 > 0:02:51And they need to have a strong presence of ginger,
0:02:51 > 0:02:53but not be overpowering.
0:02:53 > 0:02:56Now, before we go any further, has everybody washed their hands?
0:02:56 > 0:02:58- Yeah.- Let's have look - jazz hands, please.
0:02:58 > 0:03:01Excellent, guys. You have one hour to create these biscuits,
0:03:01 > 0:03:02and your ginger beer.
0:03:02 > 0:03:05- The best of luck. On your marks... - Get set.- BOTH:- Bake.
0:03:11 > 0:03:16It feels incredible baking in the tent. It's like...
0:03:16 > 0:03:18I never thought I'd do this!
0:03:18 > 0:03:22So, I've got the butter, the sugar and honey, and you need to
0:03:22 > 0:03:27just mix it on medium heat and it should melt and form a liquid.
0:03:30 > 0:03:32What I'm loving here is they look like they're all on the same team,
0:03:32 > 0:03:35- don't they?- Yeah. I think it's really important to have
0:03:35 > 0:03:3812 equal looking biscuits piped with the white chocolate on top.
0:03:38 > 0:03:42And you need a really steady hand to get that feathering perfect.
0:03:42 > 0:03:46When you break one, you're looking for more of a bend than a crunch.
0:03:46 > 0:03:48Yeah.
0:03:48 > 0:03:52Mmm. Chewy texture in the middle, crunchy round the outside. Perfect.
0:03:52 > 0:03:54Let's see if the bakers deliver these.
0:03:57 > 0:03:58If you fancy a go at baking,
0:03:58 > 0:04:00tell a grown-up, so they know what you're up to.
0:04:00 > 0:04:05I'm adding baking powder and milk...
0:04:05 > 0:04:09and it's going to go all bubbly soon, I think.
0:04:09 > 0:04:11When mixed with heat, baking powder releases
0:04:11 > 0:04:15carbon dioxide gas bubbles into the sugar-syrup.
0:04:15 > 0:04:18It kind of just makes the whole mixture fizz,
0:04:18 > 0:04:22and I think that's what it means by volcanic, I really don't know!
0:04:23 > 0:04:25The bubbles become trapped as the mixture sets,
0:04:25 > 0:04:28which creates the honeycomb.
0:04:28 > 0:04:32I need to add flour and chopped ginger.
0:04:35 > 0:04:38- Hi, Jenna!- Hi.- How's it going?
0:04:38 > 0:04:41- Em, OK, I hope. - You're all right?- Yeah.
0:04:41 > 0:04:44Jenna, other than baking, what do you do at home?
0:04:44 > 0:04:47- I do dance every Saturday. - What kind of dance do you do?
0:04:47 > 0:04:49Street, jazz and tap.
0:04:49 > 0:04:52- Yeah, yeah, yeah.- Yeah, I do a bit of street, Jenna.- Cool.
0:04:52 > 0:04:53I do a bit of street.
0:04:53 > 0:04:55You're not going to do the shoulder freeze again, are you?
0:04:55 > 0:04:57Well, not with that attitude, I'm not. Maybe later.
0:04:57 > 0:04:59Go ahead, I don't mind.
0:04:59 > 0:05:01- I don't want to put you off, Jenna. - Oh!- I don't want to put you off.
0:05:01 > 0:05:04- And I've got a bad shoulder. - OK.- So I'll let you crack on.
0:05:04 > 0:05:05It's not that great.
0:05:08 > 0:05:09I have to make 12 biscuits
0:05:09 > 0:05:12out of this dough, so I'm going to halve it
0:05:12 > 0:05:13then halve it again.
0:05:16 > 0:05:22So I'm just rolling out equal-sized balls and then we need to just
0:05:22 > 0:05:24put them onto the baking trays.
0:05:24 > 0:05:26Spread them out quite evenly.
0:05:26 > 0:05:28Also do need to work quite quickly.
0:05:30 > 0:05:32Minute to minute.
0:05:32 > 0:05:34For a chewy, honeycomb centre...
0:05:34 > 0:05:38I'm a bit nervous, cos they're a bit messy.
0:05:38 > 0:05:41..it's essential the biscuits aren't overbaked.
0:05:41 > 0:05:43They go in for about seven minutes.
0:05:46 > 0:05:49I'm probably just going to try and make that one again.
0:05:52 > 0:05:55Hi, Robin. Your biscuits, are they in the oven?
0:05:55 > 0:05:58- Yes, they're in the oven. - How do you feel it went?
0:05:58 > 0:06:00I think my biscuits might be a bit messy.
0:06:00 > 0:06:02Are you expecting them to spread? Cos I noticed there were kind of
0:06:02 > 0:06:04- a few different shapes on the trays.- Yeah.
0:06:04 > 0:06:07I'm a bit worried about that. But I'm sure they'll be fine.
0:06:07 > 0:06:09- Fingers crossed.- Fingers crossed.
0:06:11 > 0:06:15- OK, bakers, you are halfway through. - Wow.- Really?
0:06:15 > 0:06:17- Yeah, really.- Yeah, sorry.
0:06:17 > 0:06:19"Set up two bain-maries." OK.
0:06:22 > 0:06:25Basically, to melt chocolate, you put water in
0:06:25 > 0:06:31a pan underneath a heatproof bowl and then stir it and it melts.
0:06:33 > 0:06:34I'm pretty confident with this bit.
0:06:34 > 0:06:37I do it quite a lot at home with my mum.
0:06:37 > 0:06:38Oh, come on.
0:06:40 > 0:06:43- Hey, Dylan.- Hey.- How's it going?- It's going pretty good.
0:06:43 > 0:06:45We've heard that you lived in America for quite a while.
0:06:45 > 0:06:50- Two years, yes.- Two years!- Wow. - So what's your American accent?
0:06:50 > 0:06:53- It comes back when I speak to an American person.- Really?
0:06:53 > 0:06:57- AMERICAN ACCENT:- Well, I'm quite American when I speak, Dylan.
0:06:57 > 0:07:00- AMERICAN ACCENT: Why don't you bake some bagels?- That's more like it.
0:07:00 > 0:07:02- That's more like it.- Is that better?
0:07:02 > 0:07:03HE LAUGHS
0:07:08 > 0:07:12They look OK, my biscuits. They're kind of even in shape.
0:07:13 > 0:07:18I think they're all right, but I was hoping they would rise a bit more.
0:07:18 > 0:07:19There are a bit flat.
0:07:19 > 0:07:22- Those smell tremendous. - They do smell good.- Thank you.
0:07:23 > 0:07:24Wire rack.
0:07:30 > 0:07:34Bakers, you only have 20 minutes left.
0:07:34 > 0:07:37Come on!
0:07:37 > 0:07:38I erupted like a volcano.
0:07:44 > 0:07:46This is my favourite part, this, the decorating.
0:07:49 > 0:07:51I've got very messy fingers.
0:07:53 > 0:07:56The judges also want to see a feathering effect
0:07:56 > 0:07:57using white chocolate piping.
0:07:59 > 0:08:03So you have to drag the toothpick up and leave that kind of spike
0:08:03 > 0:08:06and then you have to do it again the other way and you get kind of,
0:08:06 > 0:08:07like, that feathery effect.
0:08:09 > 0:08:11Just spying on them.
0:08:11 > 0:08:13Theirs are looking quite good.
0:08:13 > 0:08:15This is my last one, thank gosh!
0:08:15 > 0:08:18And they're just going to chill right now.
0:08:22 > 0:08:23Right, stay in there...
0:08:25 > 0:08:26..for ten minutes.
0:08:28 > 0:08:30With the chocolate topping left to set,
0:08:30 > 0:08:32the bakers can make a start on their ginger beer.
0:08:34 > 0:08:36All except one.
0:08:36 > 0:08:40I'm feeling a bit under pressure, but hopefully, I'll be all right.
0:08:41 > 0:08:46You just need to grate the ginger, put the honey, lemon,
0:08:46 > 0:08:49sparkling water, ice and mint
0:08:49 > 0:08:51in the bowl.
0:08:51 > 0:08:54It's crucial that just the right amount of the ginger is added and it
0:08:54 > 0:08:57has time to flavour the water.
0:08:57 > 0:09:02- You've got ten minutes left. Ten minutes left.- Look at Ali's face.
0:09:02 > 0:09:04Enough time to make ginger beer?
0:09:05 > 0:09:08- Let's go to the shop quick and buy a bottle.- Quick.
0:09:09 > 0:09:12- How you doing, Dylan?- I'm doing OK.
0:09:12 > 0:09:15- Have you made your ginger beer yet? - No. I'm just about to.
0:09:28 > 0:09:29Good, these are done.
0:09:31 > 0:09:34Come on, there. You've got one minute left. Finishing touches.
0:09:34 > 0:09:36Come on. Finish up.
0:09:36 > 0:09:39I'm feeling quite scared, actually.
0:09:39 > 0:09:40Get them on the plate.
0:09:50 > 0:09:55I'm just... Little swirls of piping, so it looks a bit nicer.
0:09:56 > 0:10:00OK, bakers, stop what you are doing.
0:10:00 > 0:10:05That's the end of your volcano biscuit Technical Challenge.
0:10:05 > 0:10:07Hopefully, it's going to work.
0:10:07 > 0:10:10If you'd now like to bring them all up to the Gingham Altar.
0:10:12 > 0:10:14- Oh, gingerly does it.- Nice.- Thanks.
0:10:15 > 0:10:18I think Jenna is probably my biggest rival,
0:10:18 > 0:10:21because her biscuits were quite good.
0:10:21 > 0:10:23It was an OK technical, I think.
0:10:23 > 0:10:25It depends how they taste.
0:10:25 > 0:10:28The judges are looking for 12 identical beautifully
0:10:28 > 0:10:31feathered volcano biscuits with a honeycomb centre and
0:10:31 > 0:10:34a ginger beer with just the right kick.
0:10:35 > 0:10:37Let's start with Jenna, shall we?
0:10:37 > 0:10:40Feathering, that's a decent job.
0:10:40 > 0:10:43When I break it, you've got a nice golden colour in the middle,
0:10:43 > 0:10:46slightly darker around the outside. Let's go in.
0:10:48 > 0:10:51Big chunks of ginger in there.
0:10:51 > 0:10:54- Crispy on the outside, chewy in the centre.- Really, really yummy.
0:10:54 > 0:10:56Let's try the drink.
0:10:57 > 0:10:59It's gingery.
0:11:00 > 0:11:02It's got loads of ginger in it.
0:11:02 > 0:11:03SHE GARGLES
0:11:03 > 0:11:04Good for me.
0:11:05 > 0:11:09Dylan. I mean, overall, I love the big bold feathering on it.
0:11:09 > 0:11:11Give it a bend.
0:11:11 > 0:11:13- Oh, there you go.- Ah.
0:11:15 > 0:11:17Slightly, perhaps, overcooked.
0:11:17 > 0:11:20Just lost the chewiness in the middle.
0:11:20 > 0:11:23Yeah, that's quite well done, isn't it? But decent biscuits.
0:11:23 > 0:11:27Decent biscuits. Now, I have to say this looks a little pale to me.
0:11:27 > 0:11:28Yeah.
0:11:28 > 0:11:32- It's almost more lemonade than ginger.- Yeah.
0:11:32 > 0:11:33OK. Robin.
0:11:33 > 0:11:35Generous on the chocolate, which I love.
0:11:35 > 0:11:37SNAP! Oh, there's a snap.
0:11:37 > 0:11:41I'm fearing these are on the, er... the minute or two over as well.
0:11:41 > 0:11:44They've gone crispy in the middle, but delicious.
0:11:44 > 0:11:45And you can really get the ginger,
0:11:45 > 0:11:48cos you've got big chunks of ginger in there.
0:11:48 > 0:11:50Drink?
0:11:50 > 0:11:51Cor!
0:11:51 > 0:11:53Just needs a little bit more sugar.
0:11:53 > 0:11:55Ali.
0:11:55 > 0:11:57They're quite equal in size, which is exactly what we wanted
0:11:57 > 0:12:00and I love your feathering.
0:12:00 > 0:12:02- We get a break?- Oh.- Oh.
0:12:03 > 0:12:05I saw a fist pump.
0:12:05 > 0:12:06LAUGHTER
0:12:06 > 0:12:09So you've got that nice blonde colour I was talking about
0:12:09 > 0:12:12in the middle there. Dark around the outside.
0:12:12 > 0:12:13You carry on, I'll just eat.
0:12:15 > 0:12:16Good job all round, Ali.
0:12:16 > 0:12:18Let's try this drink.
0:12:18 > 0:12:19Oh, yeah!
0:12:21 > 0:12:23Good.
0:12:23 > 0:12:25I feel like I'm going to be indestructible.
0:12:25 > 0:12:27Take on the world after this.
0:12:29 > 0:12:32Nadiya and Allegra will now decide which two plates of volcano
0:12:32 > 0:12:35biscuits got them fired up the most.
0:12:35 > 0:12:40So the first person in our top two is Ali.
0:12:40 > 0:12:42You got exactly what we were looking for in the biscuit.
0:12:42 > 0:12:43- Thank you.- Well done.
0:12:44 > 0:12:49And our second top bake is Jenna's.
0:12:49 > 0:12:53Because it had that nice crunch on the outside and the contrast of
0:12:53 > 0:12:56textures in the middle. A good bake. Well done, Jenna.
0:12:56 > 0:12:59I think you should come and taste your bakes. You deserve it.
0:12:59 > 0:13:01I thought you'd never ask.
0:13:01 > 0:13:04Nadiya did say that my biscuits were exactly right.
0:13:04 > 0:13:06I'm, like, fist pump.
0:13:06 > 0:13:09I'm quite excited, yeah. But then, anything could happen.
0:13:09 > 0:13:12Like my cake could collapse and someone else's could be amazing,
0:13:12 > 0:13:14but I'm hoping for the best again.
0:13:14 > 0:13:18I've got some really strong competition with the other bakers,
0:13:18 > 0:13:19cos they're really good.
0:13:19 > 0:13:22But I think I can pull it back with my Showstopper,
0:13:22 > 0:13:23so, hopefully, I can.
0:13:26 > 0:13:27For the next challenge,
0:13:27 > 0:13:30our bakers are going to create an illusion using cake.
0:13:30 > 0:13:33Here's one I made earlier. Oh! Ah!
0:13:33 > 0:13:36- Mystical. Oh!- Psst! Sam.
0:13:36 > 0:13:39- Shh. Ah!- Sam, can I put the cake down? It's really hurting my arm.
0:13:39 > 0:13:44- Shh.- Seriously! Sam, it's really, really hurting my arm.
0:13:44 > 0:13:47Well, you've ruined it now, haven't you? Thank you(!)
0:13:47 > 0:13:49Oh, sorry. Oh!
0:13:58 > 0:14:02All right, bakers. It is Showstopper time.
0:14:02 > 0:14:07Allegra and Nadiya would like you to bake a food illusion.
0:14:07 > 0:14:10Now, it could be a cake. It could be a biscuit. It could be both.
0:14:10 > 0:14:14But you must sculpt what looks like your favourite meal. For example,
0:14:14 > 0:14:17- burger from a brownie. - Shepherd's pie from shortbread.
0:14:17 > 0:14:20Goulash from a Garibaldi.
0:14:20 > 0:14:23Now, you've got 1 hour and 45 minutes to complete this challenge.
0:14:23 > 0:14:25- On your marks.- Get set. BOTH: Bake!
0:14:30 > 0:14:33I'm just going to start making the fish finger mix.
0:14:35 > 0:14:39The beauty of the Show stopping food illusion is it can be
0:14:39 > 0:14:41whatever is in their minds.
0:14:41 > 0:14:44I want to, just for a second, glance at it and think I'm about
0:14:44 > 0:14:46to eat something completely different.
0:14:46 > 0:14:48- Salt.- We want to be fooled.
0:14:48 > 0:14:51To say, "Wow, that looks like something savoury."
0:14:51 > 0:14:53And then put it in our mouth and realise it's sweet.
0:14:53 > 0:14:57But it's really important to get the bakes right too and that they taste
0:14:57 > 0:14:58really, really good.
0:15:00 > 0:15:04My family and I, we love to go to the local chip shop near our house.
0:15:04 > 0:15:06So I am making a...
0:15:09 > 0:15:12..giant chip buttie, which is like a giant chip sandwich.
0:15:12 > 0:15:16Jenna's super-size chip buttie will be made up of shortbread chips,
0:15:16 > 0:15:20sandwiched between two giant slabs of lemon drizzle cake
0:15:20 > 0:15:23covered in fondant icing with a buttercream crust.
0:15:23 > 0:15:27- Hi, Jenna.- Hi.- Right, what's the plan with the shortbread?
0:15:27 > 0:15:29- Cut first, cut after? - I'm going to cut it first,
0:15:29 > 0:15:32cos I find that much easier, so it's less crumbly.
0:15:32 > 0:15:34I don't mind if they grow bigger in the oven, cos you like big chips,
0:15:34 > 0:15:37- don't you?- Yeah.- You like chips sticking out the edge.
0:15:37 > 0:15:40Especially the chip buttie. You don't want little, skinny fries.
0:15:40 > 0:15:43- Looking forward to it. Good luck. - Thank you.- Keep focused.
0:15:46 > 0:15:51So today, I'm making my Fool's Scottish breakfast.
0:15:51 > 0:15:54We were discussing it at breakfast time and I saw my dad,
0:15:54 > 0:15:56who had egg on toast, and I thought, "That's just perfect."
0:15:56 > 0:15:59Robin's blow out brekkie will include
0:15:59 > 0:16:02a black pudding chocolate muffin, a strawberry compote
0:16:02 > 0:16:05jellybean baked beans, and lemon drizzle cake toast
0:16:05 > 0:16:07topped with a fried apricot egg.
0:16:07 > 0:16:10- Is this tomato ketchup and brown sauce?- Yes, it is.- Nice.
0:16:10 > 0:16:12- Which you need in a breakfast, don't you?- Yeah, you do.
0:16:12 > 0:16:15- I'm a ketchup kind of guy. - I'm a brown sauce kind of a guy.
0:16:15 > 0:16:17- Are you really? - Covered all the bases, well done.
0:16:19 > 0:16:22I'm doing, like, party food.
0:16:22 > 0:16:26Like, the food you kind of expect at parties, like mini bites.
0:16:26 > 0:16:27Like, you know, the canapes.
0:16:27 > 0:16:31Ali's got a lot on his plate as he's producing ten canapes
0:16:31 > 0:16:35including chocolate and marshmallow burgers, mini cake pizzas,
0:16:35 > 0:16:39cornflake chicken goujons, apricot salmon blinis and,
0:16:39 > 0:16:42- to top it all, caviar blinis. - Caviar?
0:16:42 > 0:16:44What kind of parties are you going to, Ali?
0:16:44 > 0:16:47- How are you going to make the caviar?- We've got these, like,
0:16:47 > 0:16:49black sugar balls.
0:16:49 > 0:16:51- Oh.- Oh, OK. I like it.- Nice, nice.
0:16:51 > 0:16:54But I really do think you've got to watch your time here.
0:16:54 > 0:16:56- He's got a lot going on. - See you later.
0:16:58 > 0:17:01I'm making one of my favourite meals.
0:17:01 > 0:17:04Fish fingers, chips, mushy peas and ketchup,
0:17:04 > 0:17:06because I absolutely love them.
0:17:06 > 0:17:09Dylan's fish fingers will be coated in a crumble crust.
0:17:09 > 0:17:11Served with shortbread chips on the side,
0:17:11 > 0:17:15Chantilly cream mushy peas and a raspberry coulis tomato ketchup.
0:17:15 > 0:17:18Now, Dylan, are you happy with what you're making?
0:17:18 > 0:17:23- Erm, I've made this about 20 times before.- 20 times?- 20 times.
0:17:23 > 0:17:26And how many of those did you nail it?
0:17:26 > 0:17:27- Five.- Five.
0:17:27 > 0:17:31It's not bad, so we've got a one in four chance of this coming right.
0:17:31 > 0:17:34- Have you got any lucky mascots or lucky charms?- I have, right there.
0:17:34 > 0:17:35- What is it?- It's a dinosaur bone.
0:17:35 > 0:17:38- Which dinosaur do you think it was from?- I have no idea.
0:17:38 > 0:17:39That one that goes...
0:17:39 > 0:17:41HE SCREECHES
0:17:41 > 0:17:42That's very accurate.
0:17:45 > 0:17:48That lovely. That's a lovely noise.
0:17:52 > 0:17:56So, I'm just filling up my cake tins with mixture.
0:17:56 > 0:17:58And then, once that's done, they'll be going in the oven.
0:18:00 > 0:18:02It's going in.
0:18:10 > 0:18:14Bakers, you have had 45 minutes.
0:18:14 > 0:18:17- Got an hour left. - So I can start my shortbread.
0:18:19 > 0:18:25I'm mashing the strawberries, which is going to be the sauce for
0:18:25 > 0:18:28the baked beans and the tomato ketchup.
0:18:28 > 0:18:30It's my buttercream.
0:18:30 > 0:18:34It's going to be like the cream cheese for three things, actually.
0:18:35 > 0:18:38It's more sticky. That's really good.
0:18:39 > 0:18:42So I'm just cutting out my shortbread chips
0:18:42 > 0:18:44to go inside my chip buttie.
0:18:46 > 0:18:49- Ali, what are you doing?- Trying to get these mushrooms off my finger.
0:18:49 > 0:18:51- Is it marshmallow?- Yeah.
0:18:51 > 0:18:53It looks very sticky.
0:18:53 > 0:18:58What I'm doing is, I'm going to make a burger patty out of it.
0:18:58 > 0:19:01Now I'm just waiting for the chocolate to melt.
0:19:01 > 0:19:04And then that all goes in that bowl into the microwave.
0:19:04 > 0:19:06Coco Pops, burger press, boom.
0:19:09 > 0:19:11Bakers, you've got half an hour left.
0:19:13 > 0:19:15Yes, yes, yes.
0:19:16 > 0:19:18Perfect.
0:19:18 > 0:19:21I'm actually quite nervous about the cakes, cos I filled them
0:19:21 > 0:19:24right to the brim and they've expanded, like, so much.
0:19:26 > 0:19:29I'm just going to check if it's ready, cos it might not be.
0:19:32 > 0:19:34I'm just going to test it with the skewer.
0:19:35 > 0:19:37If it comes out clean, it's done.
0:19:39 > 0:19:40OK. I'm happy.
0:19:41 > 0:19:44They're looking quite good. I just need to throw these in the fridge.
0:19:46 > 0:19:47Please be cooked.
0:19:49 > 0:19:50Yes.
0:19:50 > 0:19:52I nearly forgot the drizzle.
0:19:56 > 0:19:58Drizzle.
0:19:58 > 0:20:00OK. Sort of flooded it a bit.
0:20:01 > 0:20:03And now my shortbread needs to go in.
0:20:11 > 0:20:15- 50 minutes to go, bakers. Come on. - Come on.- I hope I can do it.
0:20:15 > 0:20:19Just might be running out of time slightly.
0:20:19 > 0:20:23That's my shortbread that needs to come out of the oven.
0:20:23 > 0:20:26The shortbread is looking really good. I just need to cut it.
0:20:29 > 0:20:33I'm cutting the chips whilst they're soft
0:20:33 > 0:20:36so you can get a nice shape on them.
0:20:36 > 0:20:40And, at the moment, the first ones aren't really going to plan.
0:20:40 > 0:20:42There we go. That's a good one.
0:20:42 > 0:20:45There we go. I actually need to assemble it all now.
0:20:47 > 0:20:49Raspberry sauce, pizza.
0:20:49 > 0:20:51Once all the elements have been created,
0:20:51 > 0:20:55the bakers can start crafting their food allusions.
0:20:55 > 0:20:59I'm just going to cover it with my home-made lemon curd.
0:20:59 > 0:21:01It's kind of like the butter.
0:21:03 > 0:21:06I just need to work slightly quicker.
0:21:06 > 0:21:09Ali has got five different components.
0:21:09 > 0:21:13- I don't know if he's going to finish on time.- He's so ambitious.
0:21:13 > 0:21:17- If he pulls this off, I will be A, impressed, B, amazed.- Yeah.
0:21:19 > 0:21:20Fancy.
0:21:24 > 0:21:26It's what aprons are for.
0:21:26 > 0:21:28I just need to decorate the lemon drizzle cake.
0:21:31 > 0:21:34It's still a bit warm. I need it to be cold,
0:21:34 > 0:21:35so I'm playing it quite fine.
0:21:41 > 0:21:45- Please. Please. Please. - How are we doing, Ali?
0:21:45 > 0:21:49- I forgot to do the chicken goujons. - Can you do them in five minutes?
0:21:49 > 0:21:51- Yeah, should be. - OK, we'll leave you to it.
0:21:54 > 0:21:55It's cold enough.
0:21:59 > 0:22:00OK.
0:22:05 > 0:22:06Beans, beans, where have they gone?
0:22:12 > 0:22:15Right, that's it. Well done.
0:22:17 > 0:22:19Brilliant.
0:22:19 > 0:22:20Thank goodness.
0:22:29 > 0:22:33I think it did go quite well. The only bad bit was I kind of
0:22:33 > 0:22:35forgot that I needed to do the chicken goujons,
0:22:35 > 0:22:38then ended up doing that last minute.
0:22:38 > 0:22:40Literally just snuck it in.
0:22:43 > 0:22:47- That burger is unbelievable. - I love the meat patty.
0:22:47 > 0:22:48That looks so realistic.
0:22:53 > 0:22:54Great work, Ali.
0:22:54 > 0:22:56I mean, you could sell that in any top end restaurant
0:22:56 > 0:22:58up and down the country.
0:22:58 > 0:23:00- Fantastic. Where are we going now? - Chicken?
0:23:03 > 0:23:06The only thing is, I think the cornflakes have gone all soggy,
0:23:06 > 0:23:07so it's all sticking together.
0:23:07 > 0:23:08Smoked salmon, my lady.
0:23:10 > 0:23:13Nice and light, nice and fluffy. And our pizza...
0:23:15 > 0:23:19- Cake's cooked really well.- I mean, for me, good experimentation.
0:23:19 > 0:23:21- Next time, just make the burger. - Yeah.
0:23:25 > 0:23:28What a lovely, lovely presentation.
0:23:28 > 0:23:30I mean, I am so impressed with that egg and that shine.
0:23:30 > 0:23:33It looks like a proper fried egg, doesn't it?
0:23:33 > 0:23:36- The beans are a bit more Halloween than fry-up.- Yeah!- Slightly nuclear.
0:23:36 > 0:23:38LAUGHTER
0:23:40 > 0:23:43Good Lord, it's cake. That's convincing.
0:23:43 > 0:23:46I mean, there's so much humour in that plate, Robin.
0:23:46 > 0:23:48Yeah, and the mushrooms, the black pudding.
0:23:48 > 0:23:51That might be a slight overbake on that. Am I being tough?
0:23:51 > 0:23:53No, that's just slightly.
0:23:53 > 0:23:56- Just slightly.- All in all, well conceived and well delivered.
0:23:56 > 0:23:59- Great job, Robin.- Thank you.
0:23:59 > 0:24:02I hope the judges are going to say it's very, very nice, because
0:24:02 > 0:24:06I worked really hard on it and I practised over 20 times.
0:24:07 > 0:24:12That is a really good posh fish and chips.
0:24:12 > 0:24:14Mushy peas, slightly light on the colour.
0:24:14 > 0:24:17- Yeah.- You'd have to say, normally, a little bit greener than that.
0:24:17 > 0:24:19I'm going to go shortbread and ketchup.
0:24:21 > 0:24:24- Ketchup's delicious. - The fish fingers?
0:24:24 > 0:24:26I would have liked a touch more crunch.
0:24:26 > 0:24:28Cos, when you bite into a fish finger,
0:24:28 > 0:24:30there's that crunch, isn't there?
0:24:30 > 0:24:34But flavour wise, that plus that... That just works. Good job, Dylan.
0:24:37 > 0:24:41I've done the best I can so, hopefully, the judges see that.
0:24:41 > 0:24:43I really want to impress them.
0:24:44 > 0:24:47I mean, that is just so much fun.
0:24:47 > 0:24:50The bread, the ketchup, the chips, the paper.
0:24:50 > 0:24:53You've really used your imagination.
0:24:53 > 0:24:56- Lovely crunch.- Oh, yeah.
0:24:56 > 0:24:58You could tell that cake is cooked.
0:25:00 > 0:25:02- Yum.- Good cake. Beautifully light.
0:25:02 > 0:25:06And that lemon curd, it just works really well with the shortbread.
0:25:06 > 0:25:10Delicious. And I love the detail around the edge of the bread here.
0:25:10 > 0:25:13Really good. I feel like you've entirely delivered
0:25:13 > 0:25:14- on your vision there.- Thank you.
0:25:17 > 0:25:19Can you believe it's over, though? I'm really sad.
0:25:19 > 0:25:21I know. I want to do it again.
0:25:21 > 0:25:22Yeah. I really enjoyed it.
0:25:25 > 0:25:27Well, judges, I think it's fair to say that it's been
0:25:27 > 0:25:29a good day of baking all around.
0:25:29 > 0:25:32Let's start with the technical.
0:25:32 > 0:25:35Was it easy to pick your top two?
0:25:35 > 0:25:36We really did like Ali's.
0:25:36 > 0:25:39- It was the best...- Yeah. - ..on the bake front, but then,
0:25:39 > 0:25:42Jenna's was really nice on the visuals.
0:25:42 > 0:25:44Did Robin and Dylan all bring it back this afternoon
0:25:44 > 0:25:45with the Showstopper?
0:25:45 > 0:25:49- That egg, extraordinary. - And Dylan's gastro fish fingers
0:25:49 > 0:25:52and chips, the cake was delicious.
0:25:52 > 0:25:54From the untrained eye, they all look fantastic.
0:25:54 > 0:25:56Did somebody stand out at all?
0:25:56 > 0:25:58Well, I think we really did like Ali's.
0:25:58 > 0:26:00It looks so much like a burger.
0:26:00 > 0:26:04Especially that meat patty in between. That was phenomenal.
0:26:04 > 0:26:06But Jenna's, she's got strength there.
0:26:06 > 0:26:08The flavours and the texture, she's got lemon curd,
0:26:08 > 0:26:10she's got fantastic icing,
0:26:10 > 0:26:12a great light sponge.
0:26:12 > 0:26:15But you did say, with Ali's, that that could be served
0:26:15 > 0:26:16in a top end restaurant.
0:26:16 > 0:26:19Yeah, and, equally, you could sell those as kids party cakes
0:26:19 > 0:26:22for sure, for sure. They're up there. They're both up there.
0:26:22 > 0:26:26- Do you want to make the decision? - No.- No, definitely not today.
0:26:26 > 0:26:27It's too difficult.
0:26:31 > 0:26:35Bakers, you have made this really, really difficult
0:26:35 > 0:26:37for Allegra and Nadiya.
0:26:37 > 0:26:38Unfortunately,
0:26:38 > 0:26:42only one of you can go through to next week's quarterfinals
0:26:42 > 0:26:44and our judges have made that decision.
0:26:45 > 0:26:50This baker delivered on their imaginative concept.
0:26:50 > 0:26:54And they also really, really showcased their baking skills.
0:26:55 > 0:26:59The baker going through is...
0:27:03 > 0:27:04..Jenna.
0:27:06 > 0:27:08Hey, well done, Jenna.
0:27:08 > 0:27:10High five.
0:27:10 > 0:27:12I'm so excited. I feel like a firework,
0:27:12 > 0:27:16cos I got through to the quarterfinals. I'm so excited.
0:27:17 > 0:27:19Ali, well done. Absolutely amazing.
0:27:19 > 0:27:21This afternoon's Showstopper was tough.
0:27:21 > 0:27:26Ali did the most amazing burger, but Jenna did the most fantastic
0:27:26 > 0:27:28chip buttie. I just love that piece of imagination.
0:27:28 > 0:27:31Congratulations. Well done. That's fantastic.
0:27:31 > 0:27:33The flavours that she used worked really well together.
0:27:33 > 0:27:35You know, she showed that she's creative,
0:27:35 > 0:27:37but she also said, "Hey, I can bake."
0:27:37 > 0:27:40- Well done.- Well done, Jenna.
0:27:40 > 0:27:43Next time, the judges demand uniformity...
0:27:43 > 0:27:46I'm struggling with the word identical.
0:27:46 > 0:27:51..as the bakers lose their heads and chaos reigns in the tent.
0:27:51 > 0:27:52Wait, I forgot to put the figs in.