0:00:02 > 0:00:05Up until last week, the recipe for a successful bake off was simple -
0:00:05 > 0:00:08two judges, three challengers, a couple of perimenopausal numpties
0:00:08 > 0:00:10and a set of strictly adhered to rules.
0:00:10 > 0:00:13But then the mother of all lime pies was created,
0:00:13 > 0:00:16- and suddenly, there was a whisk in the works.- Very good!
0:00:16 > 0:00:20Because in baking, literally anything can happen.
0:00:20 > 0:00:22Welcome to the Great British Bake Off.
0:00:22 > 0:00:24Last week...
0:00:24 > 0:00:27This is coming out in about...56 seconds.
0:00:27 > 0:00:30Pies proved to be Manisha's downfall.
0:00:30 > 0:00:32Sarah Jane just clung on.
0:00:32 > 0:00:33SHE GASPS
0:00:33 > 0:00:36It's out! It's out, it's out, it's out!
0:00:36 > 0:00:38And against all the odds...
0:00:38 > 0:00:40You've absolutely nailed that.
0:00:40 > 0:00:43Ryan's stunning key lime pie snatched Star Baker.
0:00:45 > 0:00:46I didn't realise it was that good.
0:00:46 > 0:00:50- This week... - My strudel's got a haemorrhage.
0:00:50 > 0:00:52..seven bakers tuck into pudding...
0:00:52 > 0:00:54I'm just prepping my cloots.
0:00:54 > 0:00:56..with a Royal technical challenge.
0:00:56 > 0:00:58Mine's not browning at all.
0:00:58 > 0:01:02A Showstopper that will stretch them to breaking point.
0:01:02 > 0:01:04OK, I was worried for second. I've calmed down now.
0:01:04 > 0:01:07And the hardest decision Mary and Paul have ever made.
0:01:08 > 0:01:09- It's tough.- I know.
0:01:11 > 0:01:13The rain clouds are a sign of impending doom.
0:01:39 > 0:01:44So this week, I'm thinking something hot, I'm thinking something spongy.
0:01:44 > 0:01:45I'm thinking something saucy,
0:01:45 > 0:01:50I'm thinking something with a little bit of bite, but mainly just...ooze.
0:01:50 > 0:01:53I think you should just take that into your personal life, Mel.
0:01:53 > 0:01:56I don't want to hear about it. There's a dating website you can use.
0:01:56 > 0:01:58Just go for it. It's pudding week.
0:02:10 > 0:02:16Bakers, welcome to yet another beautiful summer's day here in the marquee,
0:02:16 > 0:02:19and you, the Magnificent Seven.
0:02:19 > 0:02:21But, of course, we'll be losing one of you at the weekend
0:02:21 > 0:02:24and there are still three more challenges to come,
0:02:24 > 0:02:27the first of which is, of course, the Signature Bake.
0:02:27 > 0:02:30We'd like you to make two different flavoured sponges,
0:02:30 > 0:02:32please, with two different accompaniments.
0:02:32 > 0:02:37They should be individual-sized portions, please,
0:02:37 > 0:02:39and they can be baked, boiled or steamed.
0:02:39 > 0:02:41You've got two hours to do this challenge,
0:02:41 > 0:02:45- so on your marks...- Get set... - Bake!
0:02:46 > 0:02:49A sponge pudding is a quintessentially British dessert,
0:02:49 > 0:02:52consisting of a light sponge that is usually
0:02:52 > 0:02:56accompanied by a sticky topping, custard or ice cream.
0:02:56 > 0:02:59I feel a bit panicky already, which is not a good way to start.
0:02:59 > 0:03:03The bakers have been asked to produce two varieties.
0:03:03 > 0:03:06Six of one, six of another with two different sauces.
0:03:06 > 0:03:08How simple is that?
0:03:08 > 0:03:12If we can't knock a couple of sponge puddings up in two hours,
0:03:12 > 0:03:15then we don't deserve the accolade of even being here.
0:03:15 > 0:03:19They've got to be not under baked, so it's got a gooey middle,
0:03:19 > 0:03:22and not over baked so they're so dry.
0:03:22 > 0:03:24So they've got to pitch it just right.
0:03:24 > 0:03:28Perfecting two recipes is hard enough,
0:03:28 > 0:03:29but doing both at the same time
0:03:29 > 0:03:34makes this the most demanding Signature Challenge the bakers have yet to face.
0:03:34 > 0:03:37The judges are making the challenges harder and harder.
0:03:37 > 0:03:41To do this in the first week would have sent us all into a frenzy.
0:03:42 > 0:03:46It's coming towards the second half of the competition, you know, you can't play safe any more.
0:03:46 > 0:03:48You just have to do your best dish.
0:03:48 > 0:03:51If it involves making risky dishes, so be it.
0:03:52 > 0:03:55Dad-of-two Ryan has so far found texture troubling.
0:03:57 > 0:03:58It's a little solid for me.
0:03:58 > 0:04:01Has struggled in the technical challenges.
0:04:01 > 0:04:04It's a bit scrambled egg like inside.
0:04:04 > 0:04:07- But has often impressed with flavour.- Sheer perfection.
0:04:07 > 0:04:08For his signature puddings,
0:04:08 > 0:04:14he's making chocolate fondant with sticky ginger and date pudding.
0:04:14 > 0:04:16Fruit can inhibit the sponge's rise,
0:04:16 > 0:04:19so he's trying to give it an extra lift.
0:04:19 > 0:04:24- I'm using both bicarb and baking powder.- And what kind of flour?
0:04:24 > 0:04:28- I'm using self raising.- Why are you using three raising agents?
0:04:28 > 0:04:30It's just a recipe I picked up a long time ago,
0:04:30 > 0:04:33so I don't want to play with something that's traditional.
0:04:33 > 0:04:37Doesn't sound very traditional to have three raising agents.
0:04:37 > 0:04:42You would normally add plain flour and then the other raising agents.
0:04:42 > 0:04:44- Right.- Well, we'll see. - Last week's Star Baker.
0:04:46 > 0:04:48You've got a lot to live up to.
0:04:52 > 0:04:55These are dates and they're going to go in the banoffee pudding.
0:04:55 > 0:04:59I've actually got some really nice Cavendish banana as well,
0:04:59 > 0:05:01which is, kind of, slow-dried banana.
0:05:01 > 0:05:05So that looks a bit like the dates, but it adds a much richer flavour.
0:05:05 > 0:05:09If the flavour combinations don't go down well, I'm a bit stuck.
0:05:09 > 0:05:12Intensive care consultant Danny has quietly emerged
0:05:12 > 0:05:15as one of the Bake Off's strongest contenders...
0:05:15 > 0:05:17That's quite something.
0:05:17 > 0:05:20- ..excelling with flavour... - They're fantastic, really good.
0:05:20 > 0:05:23- ..and presentation. - That's impressive layers.
0:05:23 > 0:05:27Her banoffee puddings will be topped with a walnut butterscotch sauce
0:05:27 > 0:05:30and she's adding orange extract for her twist
0:05:30 > 0:05:32on a classic chocolate fondant.
0:05:32 > 0:05:38- Are you good multitasker, Danny? I sense you are.- I am in some respects.
0:05:38 > 0:05:42It is a bit of a cliche, isn't it, that women multitask more easily?
0:05:42 > 0:05:44Yeah, Catherine and Sarah Jane have both said to me -
0:05:44 > 0:05:47I'm sandwiched between them - "Don't let the side down."
0:05:47 > 0:05:51I was like, "What do you mean?" They were like, "More of them than us, do not let the side down."
0:05:51 > 0:05:53What's happening? There's a bit of sort of...
0:05:53 > 0:05:56- All the girls on this side and all the boys on that side. - I know.
0:06:02 > 0:06:06HE HUMS
0:06:06 > 0:06:08I haven't gone in for any fancy tricks.
0:06:08 > 0:06:10The rhubarb and ginger's a classic combination,
0:06:10 > 0:06:12but the strawberry adds another dimension to it
0:06:12 > 0:06:16and it rests on top of this very lovely sponge mixture
0:06:16 > 0:06:19with lots of crystallised ginger in it.
0:06:19 > 0:06:23So far, retired recruitment consultant Brendan
0:06:23 > 0:06:24has rarely put a foot wrong.
0:06:24 > 0:06:26Really well baked.
0:06:26 > 0:06:28I like the structure, I like the flavour, it's unique.
0:06:28 > 0:06:31- It's something we've never seen before.- Oh!
0:06:31 > 0:06:35As well as his signature rhubarb, strawberry and ginger puddings,
0:06:35 > 0:06:39he's making a classic sticky toffee pudding, flavoured with rum.
0:06:39 > 0:06:41Technically you have been very strong.
0:06:41 > 0:06:44Your knowledge has been quite staggering,
0:06:44 > 0:06:46I've been impressed with what you've known.
0:06:46 > 0:06:50When it comes to puddings, though, would you say this was one of your strengths or weaknesses?
0:06:50 > 0:06:53I wouldn't say it was a strength because I only make them occasionally.
0:06:53 > 0:06:56If I'm giving dinners, I would prefer to do desserts.
0:06:56 > 0:07:00I'm trying to concentrate on delivering authentic flavours
0:07:00 > 0:07:03in the authentic way, rather than trying to be inventive.
0:07:03 > 0:07:07So we won't be seeing any molecular gastronomy from you? No nitrogen oxide?
0:07:07 > 0:07:09Heston Blumenthal has a lot to answer for.
0:07:13 > 0:07:16Brendan, Sarah-Jane and John
0:07:16 > 0:07:20have all chosen to make a classic sticky toffee pudding.
0:07:20 > 0:07:23I try not to think about what everybody else is doing, to be honest.
0:07:23 > 0:07:27For their base, they're all combining the simple brown sugar sponge mix
0:07:27 > 0:07:29with the traditional dates and golden syrup.
0:07:30 > 0:07:34Everyone likes a good sticky toff, well, I hope they do!
0:07:34 > 0:07:36But John has taken things a step further.
0:07:36 > 0:07:37I've got Lady Grey tea.
0:07:37 > 0:07:41You usually soak the dates in some water, but I'm soaking mine
0:07:41 > 0:07:45in Lady Grey tea just to give it a bit of a spicy flavour.
0:07:45 > 0:07:49Law student John's passion for baking...
0:07:49 > 0:07:50Felt like he cut through my heart.
0:07:50 > 0:07:54- ..has seen him claim Star Baker. - The flavours are lovely.
0:07:54 > 0:07:58- Absolutely lovely.- And never allow criticism to deter him.
0:07:58 > 0:08:00It looks like a chocolate breezeblock.
0:08:00 > 0:08:02I wanted it to be a robust, dark cake.
0:08:02 > 0:08:06His spicy sticky toffee pudding will be accompanied by
0:08:06 > 0:08:10a raspberry and white chocolate pudding, enriched with mascarpone.
0:08:10 > 0:08:13- You don't seem to let it get to you that much.- Well, it's baking,
0:08:13 > 0:08:15and it means a hell of a lot of me and I'd love to win this.
0:08:15 > 0:08:17But if you're going to fail in life,
0:08:17 > 0:08:21- hope it's in your work and not in your family life. - No, that's very sensible.
0:08:21 > 0:08:23- But having said all that, you'd love to win?- Oh gosh, yeah!
0:08:23 > 0:08:26So much so, I've already tried to trip Brendan up a few times.
0:08:26 > 0:08:30But that man is infallible. He's like a machine. I'm sure he's the Terminator
0:08:30 > 0:08:33- I know. He is. He's the Bake-inator. - The Bake-inator!- Isn't he?
0:08:35 > 0:08:38I'm a bit all over the place this morning.
0:08:38 > 0:08:40I think because there's two different recipes,
0:08:40 > 0:08:43there's a lot of ingredients about.
0:08:43 > 0:08:47Trying to remember what goes on where, at what time.
0:08:47 > 0:08:51It's just kind of getting me a bit...confused.
0:08:51 > 0:08:53Mum-of-two Sarah-Jane
0:08:53 > 0:08:57has been steadily building on a series of successful bakes...
0:08:57 > 0:09:00I really enjoyed it. It's unique, it's very different.
0:09:00 > 0:09:02That tastes absolutely delicious.
0:09:02 > 0:09:04..until the pressure in the marquee...
0:09:04 > 0:09:07Oh, my God Almighty.
0:09:07 > 0:09:09..began to tell.
0:09:09 > 0:09:12It's the worst thing I've probably ever made.
0:09:12 > 0:09:15She's attempting to get back on track with a sticky toffee pudding
0:09:15 > 0:09:18and another of her family's favourites.
0:09:18 > 0:09:22- I've got my granny's saucy lemon puddings.- You've used Granny's recipes before, haven't you?
0:09:22 > 0:09:25- I have, yes. - Did she teach you to cook?
0:09:25 > 0:09:28She was always cooking something. They lived in a big farmhouse
0:09:28 > 0:09:33and she was always making pastry and, you know, puddings and stuff like that around.
0:09:33 > 0:09:37So there's a lot of my cooking memories are to do with my granny.
0:09:37 > 0:09:40Sometimes your techniques let you down a bit,
0:09:40 > 0:09:41but flavours have always been there.
0:09:49 > 0:09:51The bakers are all using bain-maries.
0:09:52 > 0:09:57The steam created during baking prevents their puddings from forming an unacceptable crust.
0:09:58 > 0:10:03But James' puddings require a little extra protection.
0:10:03 > 0:10:05I'm just prepping my cloots.
0:10:06 > 0:10:09These bits of muslin are what the...
0:10:09 > 0:10:12clootie dumplings are going to be boiled in.
0:10:12 > 0:10:16Medical student James has consistently experimented.
0:10:16 > 0:10:19- I love that! - And impressed with flavour...
0:10:20 > 0:10:23I like the lavender and I think you have really conquered that.
0:10:23 > 0:10:25..and innovative techniques.
0:10:25 > 0:10:27Fascinating. I mean, it really is.
0:10:27 > 0:10:31He is making his signature banana puddings with home-brewed beer
0:10:31 > 0:10:36and a Scottish classic - rich fruity clootie dumplings.
0:10:36 > 0:10:39Flour the muslin before you put the clootie in.
0:10:39 > 0:10:42And what that does is when it cooks, it creates a skin.
0:10:42 > 0:10:45It doesn't sound all that appetising, a skin over the clootie.
0:10:45 > 0:10:49That keeps it fresh. I'm not really feeling anxious about this one.
0:10:49 > 0:10:52It's, as far as I'm concerned, a very safe one to play because it is very nice.
0:10:57 > 0:11:03Bakers, headline news - you have got ten minutes with your sponges.
0:11:03 > 0:11:06Oh, stress! Why am I stressed? Just baking.
0:11:06 > 0:11:12For checking the time on my timer because I, um, didn't set it
0:11:12 > 0:11:14but I remembered I didn't set it,
0:11:14 > 0:11:16so it's not coming out in one minute, but I was checking.
0:11:16 > 0:11:18And I'll check it in one minute.
0:11:18 > 0:11:20But they're not ready come out. I need a small saucepan.
0:11:20 > 0:11:22Mum-of-two Cathryn
0:11:22 > 0:11:26has frequently doubted her natural baking talent.
0:11:26 > 0:11:27Oh, it's terrible, isn't it?
0:11:27 > 0:11:30- But all too often... - It's beautifully moist.
0:11:30 > 0:11:34- ..she's proved herself wrong. - Yes!- Oh, hello!- Get in there!
0:11:34 > 0:11:38She's running out of time trying to complete her chocolate walnut whipped puddings
0:11:38 > 0:11:44filled with Italian meringue and her elderflower sponges, topped with clotted cream rice pudding.
0:11:44 > 0:11:48Three things going on at the same time there.
0:11:48 > 0:11:53Pouring, dipping, mixing and also baking. That's actually four things.
0:11:53 > 0:11:57- I learnt a big lesson from that. Sorry, I'm coming back.- Yes.
0:11:57 > 0:12:01I'm just ushering the spoon. Here we go. Ushering the spoon. Good.
0:12:03 > 0:12:04Yep, my oven's beeping.
0:12:04 > 0:12:06Ooh, look at those!
0:12:06 > 0:12:08They look good!
0:12:08 > 0:12:10OK, it's a pud alert.
0:12:10 > 0:12:11You've got five minutes, bakers!
0:12:11 > 0:12:16Delicious, hot muslin parcels.
0:12:16 > 0:12:19- There's the clootie.- Oh, it's a wee bit soft.
0:12:19 > 0:12:21- OK. Is that all right? - No, not really.
0:12:21 > 0:12:23There's a little dip there as well,
0:12:23 > 0:12:25which is a good indication that it's moistened slightly,
0:12:25 > 0:12:28so hopefully I got the right balance today.
0:12:28 > 0:12:31I don't think I floured it enough.
0:12:31 > 0:12:34There should be a skin of flour around the outside.
0:12:36 > 0:12:44Look at the state of me. My hand is shaking. My... Oh, my giddy aunt
0:12:50 > 0:12:51Oh! Oh, no!
0:12:57 > 0:13:01- Can I help you, Danny? - Yeah, I've got some more mixture.
0:13:01 > 0:13:05It just fell off when I was taking them out of the oven.
0:13:05 > 0:13:07I could cry.
0:13:12 > 0:13:14Let's put these in here.
0:13:14 > 0:13:18It's ruined. Absolutely ruined. I'm so going out.
0:13:20 > 0:13:23Danny, my love, you got four good sponges.
0:13:23 > 0:13:25Yeah, I haven't got six to present to them.
0:13:25 > 0:13:29- Two fell on the floor. I've got it all down my shoe.- Don't panic.
0:13:30 > 0:13:32You've got two more in the oven. That's good.
0:13:40 > 0:13:44Come on. I think this is going to happen with all of them.
0:13:48 > 0:13:51Bakers, you have got one minute.
0:14:07 > 0:14:09That side out!
0:14:14 > 0:14:20OK, bakers. Time is up on your hot, comforting sponges.
0:14:20 > 0:14:23Please step right away from them. Thank you.
0:14:41 > 0:14:47I am waiting to be mauled by Paul, actually.
0:14:47 > 0:14:49I'm going out.
0:14:50 > 0:14:51It's that tight.
0:14:53 > 0:14:55There's no way I can pull this back.
0:15:08 > 0:15:10Did you cook these sticky toffee puddings
0:15:10 > 0:15:12with some toffee sauce on the top of it
0:15:12 > 0:15:15- or did you put it on when it came out?- I put it on when it came out
0:15:15 > 0:15:17and then I did a bit of blowtorching on it
0:15:17 > 0:15:20to have it bubble up a bit.
0:15:20 > 0:15:24You've crystallised the toffee, haven't you? It's quite grainy.
0:15:24 > 0:15:26I did it with the blowtorch.
0:15:26 > 0:15:29I don't think I would go to the lengths of blowtorch.
0:15:29 > 0:15:31I don't think it's necessary.
0:15:31 > 0:15:34I don't think it improves it because it changes the texture of it.
0:15:34 > 0:15:35Right.
0:15:38 > 0:15:41Actually, the strawberries really works with it.
0:15:41 > 0:15:48And the ginger is lovely. Mm. That is a perfect creme anglaise.
0:15:48 > 0:15:52- It's a good sponge too.- With a quote "perfect creme anglaise".
0:15:52 > 0:15:55- Pretty good.- Thanks very much. - Thank you.
0:16:05 > 0:16:07The lemon isn't actually coming through strongly,
0:16:07 > 0:16:10and I was expecting a little bit of sauce at the bottom.
0:16:10 > 0:16:14As a souffle it's very good. As a sponge? Very different.
0:16:14 > 0:16:18- Not quite a sponge. - OK.- That is not a sponge.
0:16:18 > 0:16:21I've totally broken the rules. I can be eliminated.
0:16:22 > 0:16:25It's got some lovely flavours in there.
0:16:25 > 0:16:29- It's a little on the dry side, a little overbaked.- OK.
0:16:40 > 0:16:43Can I disagree with you, Mary? I think the opposite.
0:16:43 > 0:16:45I think it's actually all right.
0:16:45 > 0:16:48I wanted to check with that one, because you've got a big load
0:16:48 > 0:16:51of moisture in there, which is why it holds and wets the finger.
0:16:51 > 0:16:57- Right. OK. Is that a good thing? - Yep.- OK.- Yeah.
0:17:02 > 0:17:04They look indulgent.
0:17:10 > 0:17:12Not as light as I thought it was going to be.
0:17:12 > 0:17:17It's got a very dry texture. The flavour's OK. Right.
0:17:19 > 0:17:21To me there's too much raising agent in there.
0:17:21 > 0:17:22It's a bitter taste at the end
0:17:22 > 0:17:24and I didn't taste the brandy sauce with it
0:17:24 > 0:17:26because I wanted to make sure.
0:17:33 > 0:17:37- These look impressive, actually. - You're totally original on this.
0:17:37 > 0:17:41- Yeah.- Totally something different.
0:17:45 > 0:17:47The rice is undercooked.
0:17:47 > 0:17:50- Oh.- Al dente.
0:17:50 > 0:17:54- It's not a good thing on that. - I'm sorry. I know it's not my job.
0:17:54 > 0:17:57I have to butt in and say I think that rice is cooked.
0:17:57 > 0:17:59- I think the rice is cooked.- Sorry.
0:17:59 > 0:18:00(Thank you.)
0:18:05 > 0:18:08- You don't like those either? - That's too dry.
0:18:08 > 0:18:10OK.
0:18:10 > 0:18:12They're a little bit solid.
0:18:12 > 0:18:15But you're getting away with it because you've put a meringue there,
0:18:15 > 0:18:20and if you had lots of ice cream with it, it would be fine.
0:18:20 > 0:18:22But what a clever idea, what a good presentation.
0:18:22 > 0:18:25Just get that sponge a little bit lighter next time.
0:18:33 > 0:18:36You've got a lot of white chocolate in there and raspberries.
0:18:36 > 0:18:40It's quite solid, but that's because you've got so much fruit in it.
0:18:44 > 0:18:46- Sponge is bland.- Bland?- Absolutely.
0:18:46 > 0:18:49If you never had anything else with it you might as well be
0:18:49 > 0:18:51chewing on a piece of card.
0:18:51 > 0:18:54- Wow, that's a bit harsh.- Honestly.
0:19:01 > 0:19:06Mm. That's very moist. And you've got the topping just right.
0:19:06 > 0:19:10- How could you refuse that?- Kicking with flavour. Well done.- Thank you.
0:19:10 > 0:19:13That's proper. I think that first one needs a lot of work.
0:19:22 > 0:19:25Now, this one, clootie.
0:19:25 > 0:19:28I think it's very nice that almost everything you do,
0:19:28 > 0:19:31you bring from Scotland, including your temper.
0:19:31 > 0:19:34It's too much of a chew, do you know what I mean?
0:19:34 > 0:19:38The texture's not right on the outside.
0:19:42 > 0:19:46I feel the ratio of topping to the amount of sponge we've got,
0:19:46 > 0:19:48I'd like to see more of the topping.
0:19:48 > 0:19:51It's a beautifully made sponge. It tastes fantastic.
0:19:51 > 0:19:55All the favours are coming through but it does need a little bit more sauce.
0:20:08 > 0:20:11Danny, accidents happen, don't they?
0:20:11 > 0:20:13Only too often in my kitchen.
0:20:13 > 0:20:17We'll start by cutting into these.
0:20:19 > 0:20:21I really like them. The flavour's there and the texture's excellent.
0:20:21 > 0:20:25I think they are slightly overbaked for me.
0:20:35 > 0:20:39- That is a very moist sponge. - Thank you.
0:20:41 > 0:20:43That's delicious.
0:20:43 > 0:20:46Orange comes through really sharp and strong and tangy.
0:20:46 > 0:20:51Both of them taste extremely good but just be careful of your bake.
0:20:51 > 0:20:52Thank you very much.
0:20:56 > 0:21:00I can't say anything more than how decent they were about it because they were.
0:21:00 > 0:21:01They were both very, very decent.
0:21:01 > 0:21:05I couldn't have hoped for better really. That was great.
0:21:05 > 0:21:09What annoyed me most is that I think they went in there ready to give me a good kicking
0:21:09 > 0:21:11because I put three different raising agents inside, yeah.
0:21:11 > 0:21:14I don't think it made that much difference to the bake.
0:21:14 > 0:21:17Not great, no. It wasn't great at all. I haven't had great for weeks.
0:21:17 > 0:21:20I was hoping to kind of up it a bit this week
0:21:20 > 0:21:22but it hasn't happened so far.
0:21:25 > 0:21:30When we think of puddings, we think of hearty, suet-y, stodgy, arterially cloggy,
0:21:30 > 0:21:34but once upon a time, when wealthy diners wanted to satisfy their sugar cravings,
0:21:34 > 0:21:39they did so by using an art form that required its very own kitchen, the confectionery,
0:21:39 > 0:21:43and working inside was the sugar wizard they called the confectioner.
0:21:45 > 0:21:48In some stately homes like Syon House in Middlesex,
0:21:48 > 0:21:51wealthy aristocrats of the 18th and 19th century
0:21:51 > 0:21:54had whole kitchens built called confectioneries,
0:21:54 > 0:21:57where the most ornate and elaborate of puddings
0:21:57 > 0:22:02would've been created by a craftsman of sugar called the confectioner.
0:22:02 > 0:22:04Confectioners would've commanded huge sums of money
0:22:04 > 0:22:07to whip up sugary sensations to form the piece de resistance
0:22:07 > 0:22:09of any aristocratic banquet.
0:22:09 > 0:22:11Who are you looking at?
0:22:11 > 0:22:15Having one's own confectioner was a real mark of wealth,
0:22:15 > 0:22:18something the third Duke of Northumberland had in abundance,
0:22:18 > 0:22:20along with a penchant for puddings.
0:22:20 > 0:22:24Kitchens in great houses were usually detached from the main block,
0:22:24 > 0:22:27in this case because of the instant consumption
0:22:27 > 0:22:29of these particular items.
0:22:29 > 0:22:33A small confectioner's kitchen was placed within the bounds of the house, which was slightly unusual.
0:22:33 > 0:22:35So the Duke was such a pudding fan
0:22:35 > 0:22:38that he couldn't wait for the desserts to be transported
0:22:38 > 0:22:41from an out building, they had to be right there
0:22:41 > 0:22:43so that he could click his fingers and suddenly, meringue tower.
0:22:43 > 0:22:44Very likely, yes.
0:22:44 > 0:22:46What about the confectioners themselves,
0:22:46 > 0:22:48- were they well looked after? - Very well indeed.
0:22:48 > 0:22:51A confectioner would have been highly valued
0:22:51 > 0:22:53and there would have been competition to procure his services.
0:22:53 > 0:22:57They were very highly paid, more so than any other servant.
0:22:57 > 0:22:59The confectioner himself
0:22:59 > 0:23:02undoubtedly would've had a separate suite of rooms just for himself.
0:23:02 > 0:23:05The confectionery contained all the equipment,
0:23:05 > 0:23:07ovens and moulds for the confectioner to conjure up
0:23:07 > 0:23:12not only hot sponges and desserts but cutting-edge creations.
0:23:12 > 0:23:15The ultimate accolade would be to produce an iced cabinet pudding.
0:23:18 > 0:23:21The original cabinet pudding was a steamed pudding,
0:23:21 > 0:23:25which was made with leftover sponge cake in between layers of custard
0:23:25 > 0:23:26and raisins or other dried fruit.
0:23:26 > 0:23:29This is an iced cabinet pudding,
0:23:29 > 0:23:31which is a wonderful French micky take
0:23:31 > 0:23:36of our stodgy kind of puddings made of waste bread
0:23:36 > 0:23:38and boring old bits of dried cake.
0:23:38 > 0:23:41And the French have taken the same ingredients but turned it into
0:23:41 > 0:23:47this wonderful little caprice of ice cream and ginger and sponge cake.
0:23:47 > 0:23:49If it's just made out of bits of old sponge,
0:23:49 > 0:23:51why is it so difficult to make?
0:23:51 > 0:23:54It's not really difficult now cos we have freezers and fridges
0:23:54 > 0:23:56but they didn't in the early 19th century.
0:23:56 > 0:23:58You needed an icehouse,
0:23:58 > 0:24:00which was a major building project.
0:24:00 > 0:24:03You then had to get your gardeners to collect ice off the lake
0:24:03 > 0:24:04during the winter.
0:24:04 > 0:24:06It involved a tremendous amount of work.
0:24:06 > 0:24:08'Despite being conceived by the French to poke fun
0:24:08 > 0:24:10'at our stodgy puddings,
0:24:10 > 0:24:13'this decadent creation actually became incredibly popular
0:24:13 > 0:24:15'in 19th-century Britain,
0:24:15 > 0:24:18'giving aristocratic diners the last laugh.'
0:24:18 > 0:24:21I think it looks very elegant. I'm about to destroy its elegance
0:24:21 > 0:24:22with a big spoon.
0:24:22 > 0:24:25Right, OK, I can wait no longer.
0:24:25 > 0:24:26Here we go.
0:24:28 > 0:24:30Mm.
0:24:30 > 0:24:34I'm certainly getting the sub-zero tang on the filling.
0:24:35 > 0:24:37That is delicious!
0:24:37 > 0:24:38Nice, isn't it?
0:24:38 > 0:24:42If I was a duchess, which I'm not - which may come as a surprise(!),
0:24:42 > 0:24:44I would pretty much lock you in here 24/7.
0:24:44 > 0:24:47I'd give you your own suite of rooms, but you couldn't go anywhere.
0:24:47 > 0:24:49That is too good!
0:24:49 > 0:24:50No wonder they were so prized.
0:24:54 > 0:24:58'Pudding is about to become a little less pleasurable.'
0:24:58 > 0:25:02So, bakers, it's time for the second challenge
0:25:02 > 0:25:04of this bake off.
0:25:04 > 0:25:07And it is, of course, the Technical Challenge.
0:25:07 > 0:25:08You know the drill.
0:25:08 > 0:25:13Mary and Paul will judge this blind so please, Mary and Paul...
0:25:13 > 0:25:17With great respect and love, please leave.
0:25:17 > 0:25:20What we'd like you to make is...
0:25:20 > 0:25:22Queen of Puddings.
0:25:22 > 0:25:24Now, Queen of Puddings
0:25:24 > 0:25:27is layers of baked custard and jam
0:25:27 > 0:25:28topped with a chewy meringue.
0:25:28 > 0:25:30This recipe, no pressure(!),
0:25:30 > 0:25:33comes from the queen of puddings, Mary Berry.
0:25:33 > 0:25:35So, if you get it wrong,
0:25:35 > 0:25:37it's sort of an act of treason
0:25:37 > 0:25:39and she will be mounting your head on a cocktail stick,
0:25:39 > 0:25:41and then dusting you with icing sugar.
0:25:41 > 0:25:42- On your marks.- Get set.
0:25:42 > 0:25:44Good luck, and bake!
0:25:44 > 0:25:46- Did you know that?- Yeah.
0:25:46 > 0:25:49'To master the Queen of Puddings is a juggling act
0:25:49 > 0:25:51'requiring the dexterity of a court jester.'
0:25:51 > 0:25:53LAUGHTER
0:25:53 > 0:25:56'Custard, jam and meringue should come together
0:25:56 > 0:25:58'in three distinct layers,
0:25:58 > 0:26:00'rather than one "royal" mess.'
0:26:00 > 0:26:03There's always a certain amount of dread
0:26:03 > 0:26:05that you'll make a prat of yourself of the Technical Challenge.
0:26:05 > 0:26:08'The bakers each have a copy of the basic recipe,
0:26:08 > 0:26:11'but some of the technical details have been omitted.'
0:26:11 > 0:26:13You kind of just have to draw
0:26:13 > 0:26:15on everything you know about, ever,
0:26:15 > 0:26:18in the space of five minutes.
0:26:18 > 0:26:21There's a few things worrying me. Never made custard before.
0:26:23 > 0:26:25Never made jam before.
0:26:25 > 0:26:27Erm, that worries me a lot.
0:26:27 > 0:26:29I don't know...
0:26:33 > 0:26:35The Queen of Pudding.
0:26:35 > 0:26:36I think it's many families'
0:26:36 > 0:26:39favourite pudding,
0:26:39 > 0:26:41and it is quite tricky,
0:26:41 > 0:26:43and you have to get every stage right.
0:26:43 > 0:26:45The custard, for example,
0:26:45 > 0:26:47has got to be cooked at a fairly low temperature
0:26:47 > 0:26:48so it doesn't curdle.
0:26:48 > 0:26:50They'll make their own jam.
0:26:50 > 0:26:53Not too firm - because they won't spread it across the top.
0:26:53 > 0:26:54And then, the meringue.
0:26:54 > 0:26:56That will cause them problems.
0:26:56 > 0:26:59They've got to beat it until it's really, really stiff.
0:26:59 > 0:27:03People are nervous, and end up with rather a runny mixture.
0:27:03 > 0:27:05I want to see nice peaks on the top.
0:27:05 > 0:27:06Oh, listen to that.
0:27:06 > 0:27:08A really nice, crunchy top.
0:27:08 > 0:27:11There you've got the custard layer,
0:27:11 > 0:27:13the jam layer, and lastly, the meringue.
0:27:15 > 0:27:17Mm!
0:27:19 > 0:27:21It's all right that, Mary.
0:27:21 > 0:27:23Glad you're enjoying it.
0:27:25 > 0:27:27The bakers start with their base layer of custard
0:27:27 > 0:27:29by heating milk, butter,
0:27:29 > 0:27:31lemon zest and sugar,
0:27:31 > 0:27:33and gradually whisking it into a bowl,
0:27:33 > 0:27:35with egg yolk.
0:27:35 > 0:27:37There are many elements to this dish.
0:27:37 > 0:27:39Many elements.
0:27:43 > 0:27:45Custard isn't a solid foundation
0:27:45 > 0:27:46for any type of construction,
0:27:46 > 0:27:50so bread crumbs are placed at the bottom of the baking dish for stability.
0:27:50 > 0:27:53"Pour the liquid over the custard,
0:27:53 > 0:27:56"so the breadcrumbs absorb the liquid." Well, that's absorbed.
0:27:56 > 0:27:59It just feels like it won't do
0:27:59 > 0:28:00what it's supposed to do.
0:28:01 > 0:28:03Egg protein
0:28:03 > 0:28:04changes shape when heated,
0:28:04 > 0:28:06and allows the custard to set.
0:28:06 > 0:28:08But if it's heated too long,
0:28:08 > 0:28:11the surface will crack and the custard will be ruined.
0:28:11 > 0:28:15It's just a waiting game now. I have really no idea how long everything will take.
0:28:15 > 0:28:17While the custard's in the oven,
0:28:17 > 0:28:20the bakers need to move onto the next layer.
0:28:20 > 0:28:22"Make the jam."
0:28:22 > 0:28:24That's detailed, isn't Mary(?) "Make the jam."
0:28:24 > 0:28:28The bakers have been given summer fruits and sugar.
0:28:28 > 0:28:31I'm just trying to remember how to make jam!
0:28:31 > 0:28:34It's not supposed to be like a you'd have in a jam jar.
0:28:34 > 0:28:36It's more of a saucy jam.
0:28:37 > 0:28:42They need to make a jam thick enough to clearly separate the custard from the meringue layers...
0:28:42 > 0:28:46I'm going to put it on a low heat and slowly boil the liquid away.
0:28:46 > 0:28:50..but thin enough to spread over the fragile custard skin.
0:28:50 > 0:28:53Every single week in Technical Challenge is a guessing game.
0:28:53 > 0:28:55For me, anyway.
0:28:55 > 0:28:57I'm looking for a soft-set jam.
0:28:57 > 0:29:01So, look, we're nearly there. It's just moving a little bit.
0:29:01 > 0:29:05There are some advantages to being older.
0:29:05 > 0:29:08You learn when the setting point of jam
0:29:08 > 0:29:10is just right.
0:29:10 > 0:29:14Bakers, you've got one hour to go.
0:29:14 > 0:29:17Yes, one hour to go. 45 minutes have gone.
0:29:17 > 0:29:20An hour and 45 minutes isn't long enough.
0:29:20 > 0:29:23The bakers must take their custard out of the oven at the perfect moment.
0:29:23 > 0:29:26No, that is not done.
0:29:26 > 0:29:28Runny.
0:29:28 > 0:29:30Underdone, and it won't carry the weight of the jam.
0:29:30 > 0:29:33I'm going to give that five more and then I'll bring it out.
0:29:33 > 0:29:36Maybe not even five, maybe just four.
0:29:36 > 0:29:39No, because I opened the oven. I'll give it five.
0:29:39 > 0:29:41Overbaked, and it will split.
0:29:41 > 0:29:43What temperature is he, Doctor?
0:29:43 > 0:29:45It's 83, which is very high.
0:29:45 > 0:29:47It's incredibly high. D'you think he'll live?
0:29:47 > 0:29:49Erm, no.
0:29:49 > 0:29:51I don't really want to put the jam on yet.
0:29:51 > 0:29:54If I was at home,
0:29:54 > 0:29:55I'd wait another five or ten minutes,
0:29:55 > 0:29:59but I think it would be worse to run out of time.
0:29:59 > 0:30:01The jam must completely cover the custard,
0:30:01 > 0:30:04without seeping into it.
0:30:06 > 0:30:08That's all right.
0:30:08 > 0:30:11I was worried if I poured the whole lot on, it would just go straight in.
0:30:11 > 0:30:16That just looks awful. Mary's going to slap me in the face.
0:30:20 > 0:30:23Perfecting the final layer is even harder.
0:30:23 > 0:30:24Right, meringue. Let's get on it.
0:30:24 > 0:30:28To make meringue, the bakers whisk egg whites to make a foam,
0:30:28 > 0:30:30then add sugar.
0:30:30 > 0:30:31I get a bit scared with egg whites.
0:30:31 > 0:30:33I don't want to over-whip it.
0:30:33 > 0:30:36But I think you need to whip it till it's quite stiff,
0:30:36 > 0:30:37so I'll just keep going.
0:30:37 > 0:30:39Protein molecules in egg white trap air,
0:30:39 > 0:30:42creating the classic stiff peak.
0:30:42 > 0:30:45But over-whisking weakens the molecules,
0:30:45 > 0:30:47causing the air bubbles to burst,
0:30:47 > 0:30:49and the meringue will collapse in the bowl or the oven.
0:30:49 > 0:30:51Oh, God, this is runny.
0:30:51 > 0:30:53Don't put that over my head, please, Ryan.
0:30:53 > 0:30:55I think this is a bit runny
0:30:55 > 0:30:57but it's going to go in there. I won't make another one.
0:30:57 > 0:31:00I think my meringue's gone over.
0:31:01 > 0:31:03It's a bit runny.
0:31:03 > 0:31:05I'm just going to do it again.
0:31:08 > 0:31:10Bakers!
0:31:10 > 0:31:12You only have half an hour left!
0:31:12 > 0:31:14If I like the look of it, I'll use this one.
0:31:14 > 0:31:16And if I don't,
0:31:16 > 0:31:18I'll go back to my original one.
0:31:18 > 0:31:22The Queen of Puddings should be crowned with tall mountain tops of meringue.
0:31:22 > 0:31:25The bakers are doing their best to get an extra inch.
0:31:27 > 0:31:29Bit disappointed by the meringue.
0:31:29 > 0:31:31It kind of collapsed a bit, it was a bit gooey.
0:31:31 > 0:31:33I was hoping to make it puffier, and then make peaks.
0:31:39 > 0:31:41The judges will demand a light, golden colour
0:31:41 > 0:31:43and crisp surface.
0:31:45 > 0:31:48Please be good.
0:31:48 > 0:31:49That looks better.
0:31:51 > 0:31:53The Queen of Puddings' presence
0:31:53 > 0:31:55is required.
0:31:55 > 0:31:56In 15 minutes.
0:31:56 > 0:32:00The centre of the meringue should have a soft marshmallow texture.
0:32:00 > 0:32:03There's problems, there's issues.
0:32:03 > 0:32:04Mine's not browning
0:32:04 > 0:32:06at all.
0:32:06 > 0:32:09But under-baking will allow the moisture trapped in the egg protein
0:32:09 > 0:32:12to weep into the custard.
0:32:12 > 0:32:15These Technicals, they suck you in.
0:32:15 > 0:32:18You look at the recipe and think, "This should be simple enough.,"
0:32:18 > 0:32:20Then you do it and it's like,
0:32:20 > 0:32:22"Oh."
0:32:22 > 0:32:24OK, bakers.
0:32:24 > 0:32:26One minute's left on your monarch's meringues.
0:32:26 > 0:32:28One more minute!
0:32:31 > 0:32:33Get back in there.
0:32:38 > 0:32:40I've actually had to crank the oven up,
0:32:40 > 0:32:42just to make it go.
0:32:46 > 0:32:48I just want it to be perfect for them.
0:32:48 > 0:32:50But nothing in life is perfect.
0:32:54 > 0:32:56So, bakers, the Technical Challenge is over er.
0:32:56 > 0:32:59- POSH VOICE:- Please bring your Queen's Puddings up here.
0:33:17 > 0:33:21We chose that dish for you, so you can't hide anything.
0:33:21 > 0:33:23It's got a nice colour on this one.
0:33:23 > 0:33:24A lovely colour on that,
0:33:24 > 0:33:27and they've troubled to pipe it. Listen to that crunch.
0:33:27 > 0:33:29Can you hear?
0:33:29 > 0:33:31That's the crunch, and nice and marshmallow-y inside.
0:33:31 > 0:33:33The layers aren't too bad.
0:33:35 > 0:33:37It's a lovely flavour!
0:33:37 > 0:33:39- A nice crisp top. - It's a nice custard, this one.
0:33:39 > 0:33:41Mm-hm.
0:33:42 > 0:33:46What a difference it makes to make your own jam.
0:33:46 > 0:33:48It's got a nice crispy top to this one.
0:33:48 > 0:33:50It needs that height, doesn't it, in the meringue?
0:33:50 > 0:33:52It needs a little bit more whipping.
0:33:52 > 0:33:54Meringue is a funny thing.
0:33:54 > 0:33:58Difficult to over-beat it. It's usually under-beating it.
0:33:58 > 0:34:00Little bit of a crisp,
0:34:00 > 0:34:02bit more marshmallowy in this one.
0:34:02 > 0:34:04Jam's very runny on that one, isn't it?
0:34:04 > 0:34:06Jam's just a bit runny, yes.
0:34:06 > 0:34:08The custard's good.
0:34:08 > 0:34:11Oh, dear.
0:34:11 > 0:34:13Look at that.
0:34:13 > 0:34:15Yes. Now that is an example
0:34:15 > 0:34:16of the custard...
0:34:16 > 0:34:17Custard's gone.
0:34:17 > 0:34:20..overcooking, and that means it's gone watery.
0:34:20 > 0:34:23It tastes all right, but that custard's been obliterated.
0:34:23 > 0:34:24Piping's good.
0:34:24 > 0:34:27At least there's been an attempt to get a bit more height out of it.
0:34:30 > 0:34:31Nice custard.
0:34:31 > 0:34:33Good jam.
0:34:33 > 0:34:35We needed a little more volume.
0:34:35 > 0:34:38Pretty, this one, isn't it?
0:34:38 > 0:34:39It's a good meringue.
0:34:40 > 0:34:43The base is good and the top looks very good.
0:34:43 > 0:34:46Lovely marshmallowy texture.
0:34:48 > 0:34:50Having tasted all the bakes,
0:34:50 > 0:34:53the judges must now rank this Royal Family of puddings,
0:34:53 > 0:34:56from lowest to "Her Highness".
0:34:56 > 0:34:58So, starting off with number seven.
0:34:58 > 0:35:00It's here.
0:35:02 > 0:35:04The custard has separated.
0:35:04 > 0:35:06It is very watery.
0:35:06 > 0:35:08And that affects the jam,
0:35:08 > 0:35:10which mixes with it.
0:35:10 > 0:35:12Number six is this one.
0:35:12 > 0:35:15The jam is a little bit thin up one end.
0:35:15 > 0:35:19I'd like to have seen a bit more height in that meringue.
0:35:19 > 0:35:23John came in at number five, followed by Sarah-Jane
0:35:23 > 0:35:26and Cathryn's queen is third in line to the throne.
0:35:26 > 0:35:28Number two is this one.
0:35:29 > 0:35:33Good meringue, good base.
0:35:33 > 0:35:34And number one.
0:35:34 > 0:35:38- Well done, Brendan. - You've done it again.
0:35:43 > 0:35:45What can I say about this one?
0:35:45 > 0:35:49It has really good volume and height from the meringue,
0:35:49 > 0:35:51a perfect colour on top,
0:35:51 > 0:35:52beautiful layers
0:35:52 > 0:35:55sheer perfection and a joy to eat.
0:35:55 > 0:35:57'She couldn't fault it - Mary.'
0:35:57 > 0:36:03If she's often referred to as an "old-fashioned" girl, then I'm an "old-fashioned boy".
0:36:03 > 0:36:07My confidence has grown, so I think I've found my feet.
0:36:07 > 0:36:10Not so good, but it's not as if I haven't been here before.
0:36:10 > 0:36:13'Just have to pull it out of the bag tomorrow, you know,'
0:36:13 > 0:36:15and try to save my bottom.
0:36:15 > 0:36:17Goodness, that wasn't very good, was it?
0:36:17 > 0:36:20It's not very nice to be bottom.
0:36:29 > 0:36:32For one of these seven bakers, the final challenge of the weekend
0:36:32 > 0:36:36will be their last in The Great British Bake Off.
0:36:36 > 0:36:40There are a few people who need to perform because they're in trouble.
0:36:40 > 0:36:43- Paul, who are those people? - James - he was bottom of the technical challenge,
0:36:43 > 0:36:48and the flavour of those sponges weren't particularly good, the texture was hard on one of them.
0:36:48 > 0:36:52Ryan had a problem with using too much raising agent.
0:36:52 > 0:36:56- John...- He has to be in there based on the one thing that he did wrong.
0:36:56 > 0:36:58The sponge was a bit bland.
0:36:58 > 0:37:00Sarah-Jane had an interesting day.
0:37:00 > 0:37:06- You'd have to put her in there as well.- The sponge that she did was not what I would consider a sponge.
0:37:06 > 0:37:07Who's excelling at the moment?
0:37:07 > 0:37:10- Brendan again.- It's a bit like a stuck record, that.
0:37:10 > 0:37:13- What about Danny?- Accidents happen to all of us.
0:37:13 > 0:37:17- When you actually tasted that, it was perfect.- It was delicious.
0:37:17 > 0:37:19It wasn't done, though.
0:37:19 > 0:37:21If you looked at it, even the ones that weren't dropped,
0:37:21 > 0:37:24they had a fat bottom, all mis-shaped, yes, it tasted good...
0:37:24 > 0:37:28Paul, I thought that they were an excellent flavour,
0:37:28 > 0:37:31- the texture was very good... - Oh, yeah...
0:37:31 > 0:37:34- ..and also her second bake...- What about the look of them, though?
0:37:34 > 0:37:38- The look of them, she'd had an accident...- No, the ones that didn't.
0:37:38 > 0:37:42- There were two that were upright. - They weren't, they were lopsided, like the Leaning Tower of Pisa.
0:37:42 > 0:37:46It's getting harder for us, which is why we're arguing
0:37:46 > 0:37:51all the time because we're relying now almost on one Showstopper
0:37:51 > 0:37:53to make the decision for us.
0:37:53 > 0:37:57- And it's a really difficult one this time.- Look at the smile. - Absolutely marvellous.
0:37:57 > 0:38:00Whoa-ho-ho-hah!
0:38:03 > 0:38:07Today, we're going to ask you to bake that Austrian classic -
0:38:07 > 0:38:10the strudel.
0:38:10 > 0:38:15We're going to be asking you to make one large strudel,
0:38:15 > 0:38:18either with a sweet filling or a savoury filling,
0:38:18 > 0:38:24but what Mary and Paul want to see is extremely gorgeous, delicate strudel pastry
0:38:24 > 0:38:26with a very professional finish.
0:38:26 > 0:38:31You've got three-and-a-half hours to go, so...on your marks, get set, bake!
0:38:31 > 0:38:36'A strudel is made by stretching a piece of pastry until it is wafer thin.
0:38:36 > 0:38:41'It's then filled with cooked vegetables or fruit, gently rolled and baked.
0:38:41 > 0:38:44'The filling should be moist and succulent,
0:38:44 > 0:38:47'while the pastry should be brittle with a flaky finish.'
0:38:47 > 0:38:51Until I began practising making this particular strudel,
0:38:51 > 0:38:56I had never made strudel pastry before.
0:38:56 > 0:38:59In lots of recipes, it says, "Use shop-bought," so that's what I do.
0:38:59 > 0:39:04'First, the bakers must make the pastry by mixing eggs, flour and water.'
0:39:04 > 0:39:10Apparently, they've been making strudels since the 2nd century BC or something.
0:39:10 > 0:39:16'Strudel pastry is so difficult to make that even top chefs buy it in ready-made sheets.
0:39:16 > 0:39:20The one pastry that I have to confess I would buy.
0:39:20 > 0:39:25Very tricky to do - elastic dough, that's the key.
0:39:25 > 0:39:29Are we being mean asking them to do a strudel challenge at this juncture in the bake off?
0:39:29 > 0:39:30Absolutely!
0:39:32 > 0:39:34Oooh! Of course!
0:39:34 > 0:39:38Yeah, I'm having to start again cos I cos I stupidly.... It's my own fault.
0:39:38 > 0:39:42I put my finger into the Magimix and slid it across the blade.
0:39:42 > 0:39:46It's knocked me off-balance a little minute but I'll be all right.
0:39:46 > 0:39:50It's tricky because it's getting the elasticity into the dough...
0:39:50 > 0:39:57erm, so that you can get this stretching, stretching, until it's almost tissue-paper thin.
0:39:57 > 0:40:01Brendan's making a spinach, cheese and walnut strudel.
0:40:01 > 0:40:05I noticed from your notes that you are going to roll up your sleeves
0:40:05 > 0:40:11- and oil your arms.- Yes, the idea is to...- I'm watching this!- The idea is that you...
0:40:11 > 0:40:15Yes, you need to oil up to here because you're going under the pastry.
0:40:15 > 0:40:18Are you going to stretch it out with your forearm?
0:40:18 > 0:40:21Yeah, so that I really do get it really thin.
0:40:21 > 0:40:24I thought it would be nice to see the roses through the thinness of the pastry.
0:40:24 > 0:40:26- Yeah.- You're raising the bar, Brendan.
0:40:26 > 0:40:29That's what it's all about - roll it carefully so it doesn't break
0:40:29 > 0:40:33and keeping it moist as you do it - you'll end up with a great strudel.
0:40:35 > 0:40:39'Kneading causes friction, which helps the gluten in flour become elastic.
0:40:39 > 0:40:44'If the bakers don't work the pastry enough, it will rip when they try to stretch it.'
0:40:44 > 0:40:48Apparently, you should be able to read the Bible through your pastry, it should be that thin.
0:40:48 > 0:40:52You should be able to put it on top of a page and still read through it.
0:40:52 > 0:40:55'Sarah-Jane is making a sweet strudel with sour cherries.
0:40:55 > 0:40:58'She's added beaten egg whites to ricotta cheese
0:40:58 > 0:41:01'and is hoping the filling will set and not seep through the sides.'
0:41:01 > 0:41:06Obviously this is your strudel dough, made with plain flour?
0:41:06 > 0:41:09- Plain flour - much easier to roll out.- Hang on!
0:41:09 > 0:41:12Is that needed? Is that what you do?
0:41:12 > 0:41:14No, that's not what I've been doing.
0:41:14 > 0:41:17All you're trying to do on a strudel...
0:41:17 > 0:41:23is build up the resistance, build up the gluten in the dough itself by stretching it.
0:41:23 > 0:41:27It's the speed that stretches it quicker, you see? It's decent dough.
0:41:27 > 0:41:30So you're grabbing and twisting it?
0:41:30 > 0:41:33- Grab and twist and flick? - Yeah, try it.
0:41:33 > 0:41:36- Grab and twist and then... slap and toss.- Right over here.
0:41:36 > 0:41:38THEY LAUGH
0:41:38 > 0:41:41- Oooh!- That's quite fun.
0:41:41 > 0:41:44- He's doing the smashing thing. - Yeah, it's rubbish.
0:41:44 > 0:41:48It is utter rubbish. It's traditional, so you can't slag it, but it's rubbish.
0:41:48 > 0:41:51This would put in more power than I could ever put in, so...
0:41:51 > 0:41:55- Hold it by the end and flick it. - It's horrible.
0:41:55 > 0:41:59No, no, that looks really good - so far that you...
0:41:59 > 0:42:03- Oh!- Well, I'm glad I wasn't standing there!
0:42:03 > 0:42:09- Oh, it's such a joke! - Whose dough is that?
0:42:11 > 0:42:16- Oh, Cathryn!- Oh, it's so hairy! - I'm so sorry.
0:42:16 > 0:42:19Don't be silly, you didn't throw it on the floor.
0:42:19 > 0:42:22But I made you try and throw it on the floor. Don't throw it away.
0:42:22 > 0:42:25- Have you seen the carpet in it?- Well, take the carpet out.
0:42:25 > 0:42:32- Wrap it in some oil.- It's got green carpet in it. I'm not serving Mary Berry green carpet.
0:42:35 > 0:42:41- Cathryn, do you blame me? - Completely, but, you know, I'll get over it.
0:42:41 > 0:42:44Of course I don't! It's fine.
0:42:51 > 0:42:57The dough needs to rest for half an hour to give it a chance to strengthen before its final stretch.
0:42:57 > 0:43:01The bakers use this time to prepare their fillings.
0:43:01 > 0:43:05I'm just piercing these raisins here,
0:43:05 > 0:43:10so as that they are more likely... to absorb water,
0:43:10 > 0:43:15so this should stop myself having a soggy bottom.
0:43:15 > 0:43:20James is making a strawberry, rhubarb and ginger strudel.
0:43:20 > 0:43:23The hardest bit for me is the filling.
0:43:23 > 0:43:27Rhubarb and strawberries, what they've got in common - they ooze a lot of water.
0:43:27 > 0:43:31The last time I made it, my girlfriend said that it looked like a plate of sick,
0:43:31 > 0:43:34so it doesn't really bode well, does it?
0:43:34 > 0:43:37He's just removed his glove and the blood is all down his arm.
0:43:37 > 0:43:40- What's the matter?- John's cut himself.
0:43:40 > 0:43:41His glove is full of blood.
0:43:41 > 0:43:45I need to wash it. Don't... Look, don't...
0:43:45 > 0:43:49- It's making me feel really dizzy. - That's fine. Just sit down.
0:43:49 > 0:43:52I'm going to have a quick look, all right? Don't look.
0:43:52 > 0:43:54'John's been soldiering on with a cut finger,
0:43:54 > 0:43:58'but it's deeper than first feared and stretching the pastry has stretched the wound.'
0:43:58 > 0:44:01It's not actually bleeding now, which is good.
0:44:01 > 0:44:06'Luckily, there's a doctor in the marquee. Danny is an intensive care consultant.'
0:44:06 > 0:44:10- Have you got a dressing?- I've done everything. All I need to do now is make the dough.
0:44:10 > 0:44:12You can't do it with your finger like this.
0:44:12 > 0:44:14The last thing you need to worry about is a strudel.
0:44:14 > 0:44:18'John's wound is too deep for him to carry on baking.
0:44:18 > 0:44:22'He's leaving the marquee earlier than anyone expected.'
0:44:22 > 0:44:26'I'm just so gutted because I think my strudel's going to be amazing.
0:44:26 > 0:44:30'I've got to see a doctor now. It's a waste of time for everyone involved.'
0:44:30 > 0:44:34I just think, "What an...idiot!"
0:44:34 > 0:44:38It's annoying cos John would have probably made one of the best strudels here.
0:44:38 > 0:44:41'It's a real shame. He'll be absolutely gutted.'
0:44:44 > 0:44:48'Six bakers remain in the Showstopper Challenge.'
0:44:48 > 0:44:50Bakers, you've got one hour to go.
0:44:50 > 0:44:53'The bakers must now turn their ball of dough
0:44:53 > 0:44:56'into a wafer-thin sheet, measuring over two metres long.'
0:44:56 > 0:45:00It's got to be super, super thin and if you get a hole in the middle of it,
0:45:00 > 0:45:03at the start, before you've finished stretching,
0:45:03 > 0:45:04you can't stretch it any more,
0:45:04 > 0:45:10so we don't want any tears at all early on in the pastry-stretching.
0:45:14 > 0:45:19'Stretching a strudel needs a delicate hand but the bakers must also be brave enough
0:45:19 > 0:45:23'to pull their pastry, knowing that it could rip at any moment.'
0:45:23 > 0:45:26I like to do as much of it as I can with the rolling pin,
0:45:26 > 0:45:30just cos there's less opportunity for it to tear that way.
0:45:30 > 0:45:33You have to stretch it by hand.
0:45:33 > 0:45:37I think the rolling pin doesn't achieve the same result.
0:45:41 > 0:45:43He's rolled his sleeves up - he means business.
0:45:43 > 0:45:49You should, when I'm finished, be able to see the little roses through it.
0:45:53 > 0:45:57It's quite nice, nice feeling.
0:45:57 > 0:45:59At home, it's quite therapeutic, it's quite good fun.
0:45:59 > 0:46:03- I like doing it at home.- Just not so much doing it here.- No.
0:46:03 > 0:46:08Look, you can start to see the rose motif coming through.
0:46:09 > 0:46:14'Once the pastry's stretched to breaking point, it's time to add the filling.'
0:46:22 > 0:46:26That's looking very good. Are you worried about that mixture being too liquidy?
0:46:26 > 0:46:29Yes, that's the rationale behind the raisins.
0:46:29 > 0:46:34'The judges are expecting lots of layers so a tight roll is essential.'
0:46:36 > 0:46:39This is going to be interesting.
0:46:39 > 0:46:41I've never done this before.
0:46:45 > 0:46:50Oh, OK, I was worried for a second. I've calmed down now. That's actually really good.
0:46:57 > 0:46:58That's it.
0:47:00 > 0:47:02Ah, this is the lattice, OK.
0:47:02 > 0:47:05Oh, Brendan, you are a clever sausage.
0:47:05 > 0:47:09This is you basically dressing the strudel in a string vest!
0:47:09 > 0:47:14'The perfect strudel should be a dark brown colour.'
0:47:14 > 0:47:16One strudel in the oven.
0:47:19 > 0:47:20Right.
0:47:20 > 0:47:22Because the pastry is so thin,
0:47:22 > 0:47:23the difference between under-baked and burnt
0:47:23 > 0:47:25can be a matter of seconds.
0:47:26 > 0:47:29I'm going to cook it...
0:47:29 > 0:47:32for 40 minutes,
0:47:32 > 0:47:36but baste it every ten minutes with butter.
0:47:38 > 0:47:42So, I'm going to set that one for 40
0:47:42 > 0:47:46and then that one for ten.
0:47:48 > 0:47:53- GERMAN ACCENT:- OK, bakers, funf minutes for strudels!
0:47:53 > 0:47:57My strudel's got a haemorrhage. Do I mean haemorrhage?
0:47:57 > 0:48:02- Haemorrhage or haemorrhoid?- Oh, God, yes it's got a proboscis for sure.
0:48:02 > 0:48:04Oh, lor.
0:48:04 > 0:48:06When moisture in the filling heats up,
0:48:06 > 0:48:11it creates steam and puts pressure on the pastry and can cause leaks.
0:48:11 > 0:48:13I'm just worried about all the sauce running into the bottom
0:48:13 > 0:48:15of the strudel to keep it wet.
0:48:15 > 0:48:18It looks fine from the outside - I've had that before.
0:48:18 > 0:48:21Cut into it and a big lump of dough at the bottom so...
0:48:21 > 0:48:25It's split here, which I think is really because I've got
0:48:25 > 0:48:30the pastry so very thin that it's just gone from a point of weakness.
0:48:30 > 0:48:35It's sad. I'm going home after this.
0:48:35 > 0:48:40Maybe I'll turn it round so I can't see it. What you can't see...
0:48:40 > 0:48:42I thought the problem was going to be
0:48:42 > 0:48:47whether they liked the taste of it, not whether it was going to burst.
0:48:47 > 0:48:51- Strudel rupture. - Strudel rupture. Oh, woops.
0:48:51 > 0:48:53That reminds me of John's finger earlier on.
0:48:53 > 0:48:55Is that ready to come out?
0:48:55 > 0:48:58I think I will take it out just because it's split.
0:48:58 > 0:49:03Bakers you have got one minute to wrangle your strudels
0:49:03 > 0:49:05and bring them home to Mummy.
0:49:05 > 0:49:07I've had a little look around,
0:49:07 > 0:49:11Brendan's done a lattice work, bit of diamond shape on the top...
0:49:17 > 0:49:19Cathryn's got some problems at the moment with leakage.
0:49:19 > 0:49:22Oh, look!
0:49:22 > 0:49:24Smiling...
0:49:24 > 0:49:27James has got some leaking raspberries
0:49:27 > 0:49:30and strawberries pouring out of that.
0:49:30 > 0:49:33We want to make sure there are no soggy bottoms
0:49:33 > 0:49:34If it's leaked you will get wet.
0:49:36 > 0:49:39They've got to be really well done in the middle as well as
0:49:39 > 0:49:41- crisp pastry on the outside. - Absolutely.
0:49:41 > 0:49:45And that is six, five,
0:49:45 > 0:49:49four, three, two, one.
0:49:49 > 0:49:51That's it.
0:49:57 > 0:50:00For the six remaining bakers, it's judgment time.
0:50:06 > 0:50:09It's an apple, sour cherries, raisins and mixed nuts strudel.
0:50:09 > 0:50:13You've gone for the classical thing. The layers are a bit thick.
0:50:15 > 0:50:19The very centre here, is not quite cooked underneath.
0:50:19 > 0:50:21But the flavour of it, I really like.
0:50:21 > 0:50:25- I like the chunky pieces of fruit in there.- Thanks very much, Ryan.
0:50:25 > 0:50:28Thank you.
0:50:32 > 0:50:37It is a roasted vegetable couscous and sheep's cheese.
0:50:38 > 0:50:40Good flake.
0:50:40 > 0:50:45Lovely and thin, the pastry, from the outside anyway.
0:50:45 > 0:50:47Gosh, that is full of interest, Cathryn.
0:50:47 > 0:50:49You have kept the cheese apart,
0:50:49 > 0:50:52you have all the different colours coming through there.
0:50:52 > 0:50:53Thank you.
0:50:56 > 0:50:58That's unusual.
0:50:58 > 0:51:01Good strudel, it's nice and then and the interior is delicious.
0:51:01 > 0:51:03It all goes really well together.
0:51:03 > 0:51:05Thanks.
0:51:07 > 0:51:09This is my sweet strudel.
0:51:09 > 0:51:14It is filled with a ricotta and dried cherry custard.
0:51:14 > 0:51:16There's not much colour on it?
0:51:16 > 0:51:18OK.
0:51:18 > 0:51:21- Can you see how pale it is there? - OK.
0:51:22 > 0:51:25- It looks more like a sweet pastry than it does a strudel.- OK.
0:51:27 > 0:51:30- Did I not get it thin enough? - No, it is not thin enough.
0:51:30 > 0:51:35It has got a little bit of a gap between the top and the filling.
0:51:35 > 0:51:37The strudel itself is not crisp.
0:51:37 > 0:51:43The filling is lovely, but that is not strudel-like.
0:51:43 > 0:51:43OK.
0:51:45 > 0:51:51We have got a strawberry and rhubarb strudel with raisins on top.
0:51:53 > 0:51:56It's nice and thin. You've had a few leaks, have you?
0:51:56 > 0:51:57Just the one I think, one big one.
0:51:57 > 0:52:01It's a bit of a mess in there, isn't it, with all the fruit?
0:52:01 > 0:52:03It was a difficult filling to choose
0:52:03 > 0:52:06because the strawberries and rhubarb are pretty wet.
0:52:08 > 0:52:11I do like the taste, but I don't like the texture.
0:52:11 > 0:52:14It is like a mush that goes through it.
0:52:16 > 0:52:20It's a savoury strudel, it has got leek, potato,
0:52:20 > 0:52:22pistachio and Gruyere cheese inside.
0:52:22 > 0:52:26You can see the flakes. It is thin.
0:52:26 > 0:52:30I think it looks great, it has got a nice strong colour.
0:52:30 > 0:52:33You have actually filled the inside of it properly so that the strudel
0:52:33 > 0:52:35sits on the top and there are no gaps, which is good.
0:52:35 > 0:52:37The filling is absolutely solid and beautiful and very lovely
0:52:37 > 0:52:40- flavour to it.- Thank you very much.
0:52:40 > 0:52:42Well done.
0:52:44 > 0:52:47The vegetables are spinach and courgette
0:52:47 > 0:52:48with three different herbs.
0:52:48 > 0:52:53There are three cheeses, two soft ones and then feta crumbled over it.
0:52:53 > 0:52:54I like this latticework on the topic.
0:52:54 > 0:52:58The only problem is that I hope inside there,
0:52:58 > 0:53:00the strudel is baked properly.
0:53:00 > 0:53:01The colour is quite pale
0:53:01 > 0:53:04so don't be afraid to leave it in the oven longer.
0:53:04 > 0:53:09The flavouring of the leeks and courgettes is very good.
0:53:09 > 0:53:13The layers look pretty good, they are nice and thin,
0:53:13 > 0:53:15but for me it needed that extra bit of colour.
0:53:19 > 0:53:24I think it will be very close between myself and Sarah-Jane.
0:53:24 > 0:53:27I did say before that whoever had the worst strudel was going to go
0:53:27 > 0:53:30and I think the person who had the worst strudel is Sarah-Jane.
0:53:30 > 0:53:33There was a lot of blood for a cut finger.
0:53:33 > 0:53:37He had a blood glove! It was grim.
0:53:37 > 0:53:42It was just really awful that John didn't get to make his.
0:53:42 > 0:53:46These rain clouds are sign of impending doom.
0:53:47 > 0:53:49It is a total rollercoaster, this Bake Off.
0:53:49 > 0:53:53I thought it would just be a nice, gentle plod.
0:53:53 > 0:53:56It is not, it is the craziest rollercoaster you've ever been on,
0:53:56 > 0:53:59in a marquee, in the middle of a field. It's mental!
0:54:02 > 0:54:03Oh, dear!
0:54:03 > 0:54:05Already a baker down,
0:54:05 > 0:54:08Mary and Paul will decide who's next to leave.
0:54:09 > 0:54:12I don't know about you, I feel slightly drained
0:54:12 > 0:54:15and hysterical after our strudel dramas.
0:54:15 > 0:54:18Paul and Mary, shall we start with the positives? Who came out on top?
0:54:18 > 0:54:21O-positive, which is what John's strudel was!
0:54:21 > 0:54:23Who's up for Star Baker?
0:54:23 > 0:54:26I think Brendan again.
0:54:26 > 0:54:30Today with the strudel, again he went the extra mile by putting the latticework on the top as well.
0:54:30 > 0:54:32The flavour of that I really enjoyed.
0:54:32 > 0:54:36But I think that someone who has really surprised us today is Danny.
0:54:36 > 0:54:41She has done such an unusual strudel. Lovely wafer-thin pastry...
0:54:42 > 0:54:44And in perfect melodramatic irony,
0:54:44 > 0:54:47the heavens have opened as I am about to discuss
0:54:47 > 0:54:49who is potentially in trouble.
0:54:49 > 0:54:51This has been a very exceptional week.
0:54:51 > 0:54:53- Who is there?- Well, Sarah-Jane.
0:54:53 > 0:54:58It all sounded very good on paper, this custard and excellent flavoured fruits
0:54:58 > 0:55:01at the bottom, but her pastry was just a little bit too thick.
0:55:01 > 0:55:04I think James has not had a particularly good weekend.
0:55:04 > 0:55:07The inside of that was just too much of a mush.
0:55:07 > 0:55:12- It was a good flavour, but not enough texture.- What about John?
0:55:12 > 0:55:16- Do you count John in this mix? - Well, I think, yes.
0:55:16 > 0:55:18You have to look at where he came on the first two
0:55:18 > 0:55:20and he wasn't particularly strong.
0:55:20 > 0:55:22I've looked at this and figured out
0:55:22 > 0:55:24this challenge and taken out this challenge
0:55:24 > 0:55:27and parked it, and looked at the other two and you'd still end up with the same three.
0:55:27 > 0:55:29So...
0:55:29 > 0:55:31John, James and Sarah-Jane.
0:55:31 > 0:55:32Yes.
0:55:32 > 0:55:33Well, it is a difficult week this,
0:55:33 > 0:55:38- and we wish you luck with your deliberations.- It is tough.- I know.
0:55:50 > 0:55:55Bakers, it has been a tough one this one.
0:55:55 > 0:56:00Who would ever have believed that strudel could be so dangerous?
0:56:00 > 0:56:02Let's start on a really positive note
0:56:02 > 0:56:08and focus on the person who Paul and Mary really feel has stood out
0:56:08 > 0:56:12and it is a person who has shown consistency, great flavours,
0:56:12 > 0:56:16cracking latticework, it is the one and only Brendan, Star Baker.
0:56:16 > 0:56:17Well done.
0:56:17 > 0:56:20APPLAUSE Well done, Brendan.
0:56:20 > 0:56:21Well done, Brendan.
0:56:23 > 0:56:25As you know, Mel and I rotate this week on week
0:56:25 > 0:56:28because it is really onerous and really hard, as the weeks go by
0:56:28 > 0:56:32it gets harder and harder as they get to know you a little bit more.
0:56:32 > 0:56:35And we are incredibly fond of you and we don't want to lose anybody.
0:56:37 > 0:56:42But, the journey has to end this week for somebody.
0:56:43 > 0:56:45And that person is...
0:56:50 > 0:56:52..nobody. No-one's going
0:56:52 > 0:56:56because it just wasn't fair!
0:56:56 > 0:56:59And we are going to get rid of two of you next week.
0:57:01 > 0:57:03THEY TALK OVER EACH OTHER
0:57:04 > 0:57:09I think John injuring himself, it created a new precedent and I think
0:57:09 > 0:57:13it was unfair of us if we were just to judge the ones that were left.
0:57:13 > 0:57:17It was a very difficult decision for us to make and I think it is
0:57:17 > 0:57:21the right one and next week, gosh, it will be two going!
0:57:21 > 0:57:25I will be watching them next week like I've never watched them before.
0:57:25 > 0:57:27Two people leaving?
0:57:27 > 0:57:29That is going to be really tough.
0:57:29 > 0:57:34I have another chance to bake again
0:57:34 > 0:57:37and to prove that I am here for a reason and not just lucky
0:57:37 > 0:57:39because John cut his finger off!
0:57:40 > 0:57:42Oh, my days!
0:57:44 > 0:57:48- Next time...- What's wrong with them? - It is the toughest Bake Off ever.
0:57:48 > 0:57:52- I am psyching myself up. - Two bakers will have to go...
0:57:52 > 0:57:54I'm a little bit frightened.
0:57:54 > 0:57:56..if they cannot master sweet dough.
0:57:56 > 0:57:59- This looks disgusting. - With signature sweet buns...
0:58:02 > 0:58:05..a Hollywood-sized technical challenge...
0:58:05 > 0:58:08- Absolute whoppers. - Doughnut doom.
0:58:08 > 0:58:10..and show-stopping sweet loaves.
0:58:10 > 0:58:11A little bit over the top.
0:58:11 > 0:58:14Who will make it to the quarterfinals?
0:58:14 > 0:58:15- Oh!- Ah!- Yes!
0:58:15 > 0:58:18And which two bakers will have to leave...
0:58:18 > 0:58:21- This is the horrible part... - ..the Great British Bake Off?
0:58:21 > 0:58:23The people not coming with us are...
0:58:37 > 0:58:40Subtitles by Red Bee Media Ltd