Puddings The Great British Bake Off


Puddings

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Up until last week, the recipe for a successful bake off was simple -

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two judges, three challengers, a couple of perimenopausal numpties

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and a set of strictly adhered to rules.

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But then the mother of all lime pies was created,

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-and suddenly, there was a whisk in the works.

-Very good!

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Because in baking, literally anything can happen.

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Welcome to the Great British Bake Off.

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Last week...

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This is coming out in about...56 seconds.

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Pies proved to be Manisha's downfall.

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Sarah Jane just clung on.

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SHE GASPS

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It's out! It's out, it's out, it's out!

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And against all the odds...

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You've absolutely nailed that.

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Ryan's stunning key lime pie snatched Star Baker.

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I didn't realise it was that good.

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-This week...

-My strudel's got a haemorrhage.

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..seven bakers tuck into pudding...

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I'm just prepping my cloots.

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..with a Royal technical challenge.

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Mine's not browning at all.

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A Showstopper that will stretch them to breaking point.

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OK, I was worried for second. I've calmed down now.

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And the hardest decision Mary and Paul have ever made.

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-It's tough.

-I know.

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The rain clouds are a sign of impending doom.

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So this week, I'm thinking something hot, I'm thinking something spongy.

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I'm thinking something saucy,

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I'm thinking something with a little bit of bite, but mainly just...ooze.

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I think you should just take that into your personal life, Mel.

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I don't want to hear about it. There's a dating website you can use.

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Just go for it. It's pudding week.

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Bakers, welcome to yet another beautiful summer's day here in the marquee,

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and you, the Magnificent Seven.

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But, of course, we'll be losing one of you at the weekend

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and there are still three more challenges to come,

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the first of which is, of course, the Signature Bake.

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We'd like you to make two different flavoured sponges,

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please, with two different accompaniments.

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They should be individual-sized portions, please,

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and they can be baked, boiled or steamed.

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You've got two hours to do this challenge,

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-so on your marks...

-Get set...

-Bake!

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A sponge pudding is a quintessentially British dessert,

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consisting of a light sponge that is usually

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accompanied by a sticky topping, custard or ice cream.

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I feel a bit panicky already, which is not a good way to start.

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The bakers have been asked to produce two varieties.

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Six of one, six of another with two different sauces.

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How simple is that?

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If we can't knock a couple of sponge puddings up in two hours,

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then we don't deserve the accolade of even being here.

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They've got to be not under baked, so it's got a gooey middle,

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and not over baked so they're so dry.

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So they've got to pitch it just right.

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Perfecting two recipes is hard enough,

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but doing both at the same time

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makes this the most demanding Signature Challenge the bakers have yet to face.

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The judges are making the challenges harder and harder.

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To do this in the first week would have sent us all into a frenzy.

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It's coming towards the second half of the competition, you know, you can't play safe any more.

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You just have to do your best dish.

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If it involves making risky dishes, so be it.

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Dad-of-two Ryan has so far found texture troubling.

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It's a little solid for me.

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Has struggled in the technical challenges.

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It's a bit scrambled egg like inside.

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-But has often impressed with flavour.

-Sheer perfection.

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For his signature puddings,

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he's making chocolate fondant with sticky ginger and date pudding.

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Fruit can inhibit the sponge's rise,

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so he's trying to give it an extra lift.

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-I'm using both bicarb and baking powder.

-And what kind of flour?

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-I'm using self raising.

-Why are you using three raising agents?

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It's just a recipe I picked up a long time ago,

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so I don't want to play with something that's traditional.

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Doesn't sound very traditional to have three raising agents.

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You would normally add plain flour and then the other raising agents.

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-Right.

-Well, we'll see.

-Last week's Star Baker.

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You've got a lot to live up to.

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These are dates and they're going to go in the banoffee pudding.

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I've actually got some really nice Cavendish banana as well,

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which is, kind of, slow-dried banana.

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So that looks a bit like the dates, but it adds a much richer flavour.

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If the flavour combinations don't go down well, I'm a bit stuck.

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Intensive care consultant Danny has quietly emerged

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as one of the Bake Off's strongest contenders...

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That's quite something.

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-..excelling with flavour...

-They're fantastic, really good.

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-..and presentation.

-That's impressive layers.

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Her banoffee puddings will be topped with a walnut butterscotch sauce

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and she's adding orange extract for her twist

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on a classic chocolate fondant.

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-Are you good multitasker, Danny? I sense you are.

-I am in some respects.

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It is a bit of a cliche, isn't it, that women multitask more easily?

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Yeah, Catherine and Sarah Jane have both said to me -

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I'm sandwiched between them - "Don't let the side down."

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I was like, "What do you mean?" They were like, "More of them than us, do not let the side down."

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What's happening? There's a bit of sort of...

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-All the girls on this side and all the boys on that side.

-I know.

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HE HUMS

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I haven't gone in for any fancy tricks.

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The rhubarb and ginger's a classic combination,

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but the strawberry adds another dimension to it

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and it rests on top of this very lovely sponge mixture

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with lots of crystallised ginger in it.

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So far, retired recruitment consultant Brendan

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has rarely put a foot wrong.

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Really well baked.

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I like the structure, I like the flavour, it's unique.

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-It's something we've never seen before.

-Oh!

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As well as his signature rhubarb, strawberry and ginger puddings,

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he's making a classic sticky toffee pudding, flavoured with rum.

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Technically you have been very strong.

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Your knowledge has been quite staggering,

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I've been impressed with what you've known.

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When it comes to puddings, though, would you say this was one of your strengths or weaknesses?

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I wouldn't say it was a strength because I only make them occasionally.

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If I'm giving dinners, I would prefer to do desserts.

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I'm trying to concentrate on delivering authentic flavours

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in the authentic way, rather than trying to be inventive.

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So we won't be seeing any molecular gastronomy from you? No nitrogen oxide?

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Heston Blumenthal has a lot to answer for.

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Brendan, Sarah-Jane and John

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have all chosen to make a classic sticky toffee pudding.

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I try not to think about what everybody else is doing, to be honest.

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For their base, they're all combining the simple brown sugar sponge mix

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with the traditional dates and golden syrup.

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Everyone likes a good sticky toff, well, I hope they do!

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But John has taken things a step further.

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I've got Lady Grey tea.

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You usually soak the dates in some water, but I'm soaking mine

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in Lady Grey tea just to give it a bit of a spicy flavour.

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Law student John's passion for baking...

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Felt like he cut through my heart.

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-..has seen him claim Star Baker.

-The flavours are lovely.

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-Absolutely lovely.

-And never allow criticism to deter him.

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It looks like a chocolate breezeblock.

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I wanted it to be a robust, dark cake.

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His spicy sticky toffee pudding will be accompanied by

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a raspberry and white chocolate pudding, enriched with mascarpone.

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-You don't seem to let it get to you that much.

-Well, it's baking,

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and it means a hell of a lot of me and I'd love to win this.

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But if you're going to fail in life,

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-hope it's in your work and not in your family life.

-No, that's very sensible.

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-But having said all that, you'd love to win?

-Oh gosh, yeah!

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So much so, I've already tried to trip Brendan up a few times.

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But that man is infallible. He's like a machine. I'm sure he's the Terminator

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-I know. He is. He's the Bake-inator.

-The Bake-inator!

-Isn't he?

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I'm a bit all over the place this morning.

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I think because there's two different recipes,

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there's a lot of ingredients about.

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Trying to remember what goes on where, at what time.

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It's just kind of getting me a bit...confused.

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Mum-of-two Sarah-Jane

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has been steadily building on a series of successful bakes...

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I really enjoyed it. It's unique, it's very different.

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That tastes absolutely delicious.

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..until the pressure in the marquee...

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Oh, my God Almighty.

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..began to tell.

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It's the worst thing I've probably ever made.

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She's attempting to get back on track with a sticky toffee pudding

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and another of her family's favourites.

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-I've got my granny's saucy lemon puddings.

-You've used Granny's recipes before, haven't you?

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-I have, yes.

-Did she teach you to cook?

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She was always cooking something. They lived in a big farmhouse

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and she was always making pastry and, you know, puddings and stuff like that around.

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So there's a lot of my cooking memories are to do with my granny.

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Sometimes your techniques let you down a bit,

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but flavours have always been there.

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The bakers are all using bain-maries.

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The steam created during baking prevents their puddings from forming an unacceptable crust.

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But James' puddings require a little extra protection.

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I'm just prepping my cloots.

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These bits of muslin are what the...

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clootie dumplings are going to be boiled in.

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Medical student James has consistently experimented.

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-I love that!

-And impressed with flavour...

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I like the lavender and I think you have really conquered that.

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..and innovative techniques.

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Fascinating. I mean, it really is.

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He is making his signature banana puddings with home-brewed beer

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and a Scottish classic - rich fruity clootie dumplings.

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Flour the muslin before you put the clootie in.

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And what that does is when it cooks, it creates a skin.

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It doesn't sound all that appetising, a skin over the clootie.

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That keeps it fresh. I'm not really feeling anxious about this one.

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It's, as far as I'm concerned, a very safe one to play because it is very nice.

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Bakers, headline news - you have got ten minutes with your sponges.

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Oh, stress! Why am I stressed? Just baking.

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For checking the time on my timer because I, um, didn't set it

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but I remembered I didn't set it,

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so it's not coming out in one minute, but I was checking.

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And I'll check it in one minute.

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But they're not ready come out. I need a small saucepan.

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Mum-of-two Cathryn

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has frequently doubted her natural baking talent.

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Oh, it's terrible, isn't it?

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-But all too often...

-It's beautifully moist.

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-..she's proved herself wrong.

-Yes!

-Oh, hello!

-Get in there!

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She's running out of time trying to complete her chocolate walnut whipped puddings

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filled with Italian meringue and her elderflower sponges, topped with clotted cream rice pudding.

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Three things going on at the same time there.

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Pouring, dipping, mixing and also baking. That's actually four things.

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-I learnt a big lesson from that. Sorry, I'm coming back.

-Yes.

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I'm just ushering the spoon. Here we go. Ushering the spoon. Good.

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Yep, my oven's beeping.

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Ooh, look at those!

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They look good!

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OK, it's a pud alert.

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You've got five minutes, bakers!

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Delicious, hot muslin parcels.

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-There's the clootie.

-Oh, it's a wee bit soft.

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-OK. Is that all right?

-No, not really.

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There's a little dip there as well,

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which is a good indication that it's moistened slightly,

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so hopefully I got the right balance today.

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I don't think I floured it enough.

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There should be a skin of flour around the outside.

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Look at the state of me. My hand is shaking. My... Oh, my giddy aunt

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Oh! Oh, no!

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-Can I help you, Danny?

-Yeah, I've got some more mixture.

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It just fell off when I was taking them out of the oven.

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I could cry.

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Let's put these in here.

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It's ruined. Absolutely ruined. I'm so going out.

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Danny, my love, you got four good sponges.

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Yeah, I haven't got six to present to them.

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-Two fell on the floor. I've got it all down my shoe.

-Don't panic.

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You've got two more in the oven. That's good.

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Come on. I think this is going to happen with all of them.

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Bakers, you have got one minute.

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That side out!

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OK, bakers. Time is up on your hot, comforting sponges.

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Please step right away from them. Thank you.

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I am waiting to be mauled by Paul, actually.

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I'm going out.

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It's that tight.

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There's no way I can pull this back.

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Did you cook these sticky toffee puddings

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with some toffee sauce on the top of it

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-or did you put it on when it came out?

-I put it on when it came out

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and then I did a bit of blowtorching on it

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to have it bubble up a bit.

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You've crystallised the toffee, haven't you? It's quite grainy.

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I did it with the blowtorch.

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I don't think I would go to the lengths of blowtorch.

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I don't think it's necessary.

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I don't think it improves it because it changes the texture of it.

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Right.

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Actually, the strawberries really works with it.

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And the ginger is lovely. Mm. That is a perfect creme anglaise.

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-It's a good sponge too.

-With a quote "perfect creme anglaise".

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-Pretty good.

-Thanks very much.

-Thank you.

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The lemon isn't actually coming through strongly,

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and I was expecting a little bit of sauce at the bottom.

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As a souffle it's very good. As a sponge? Very different.

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-Not quite a sponge.

-OK.

-That is not a sponge.

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I've totally broken the rules. I can be eliminated.

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It's got some lovely flavours in there.

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-It's a little on the dry side, a little overbaked.

-OK.

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Can I disagree with you, Mary? I think the opposite.

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I think it's actually all right.

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I wanted to check with that one, because you've got a big load

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of moisture in there, which is why it holds and wets the finger.

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-Right. OK. Is that a good thing?

-Yep.

-OK.

-Yeah.

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They look indulgent.

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Not as light as I thought it was going to be.

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It's got a very dry texture. The flavour's OK. Right.

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To me there's too much raising agent in there.

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It's a bitter taste at the end

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and I didn't taste the brandy sauce with it

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because I wanted to make sure.

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-These look impressive, actually.

-You're totally original on this.

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-Yeah.

-Totally something different.

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The rice is undercooked.

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-Oh.

-Al dente.

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-It's not a good thing on that.

-I'm sorry. I know it's not my job.

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I have to butt in and say I think that rice is cooked.

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-I think the rice is cooked.

-Sorry.

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(Thank you.)

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-You don't like those either?

-That's too dry.

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OK.

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They're a little bit solid.

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But you're getting away with it because you've put a meringue there,

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and if you had lots of ice cream with it, it would be fine.

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But what a clever idea, what a good presentation.

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Just get that sponge a little bit lighter next time.

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You've got a lot of white chocolate in there and raspberries.

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It's quite solid, but that's because you've got so much fruit in it.

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-Sponge is bland.

-Bland?

-Absolutely.

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If you never had anything else with it you might as well be

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chewing on a piece of card.

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-Wow, that's a bit harsh.

-Honestly.

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Mm. That's very moist. And you've got the topping just right.

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-How could you refuse that?

-Kicking with flavour. Well done.

-Thank you.

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That's proper. I think that first one needs a lot of work.

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Now, this one, clootie.

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I think it's very nice that almost everything you do,

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you bring from Scotland, including your temper.

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It's too much of a chew, do you know what I mean?

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The texture's not right on the outside.

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I feel the ratio of topping to the amount of sponge we've got,

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I'd like to see more of the topping.

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It's a beautifully made sponge. It tastes fantastic.

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All the favours are coming through but it does need a little bit more sauce.

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Danny, accidents happen, don't they?

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Only too often in my kitchen.

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We'll start by cutting into these.

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I really like them. The flavour's there and the texture's excellent.

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I think they are slightly overbaked for me.

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-That is a very moist sponge.

-Thank you.

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That's delicious.

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Orange comes through really sharp and strong and tangy.

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Both of them taste extremely good but just be careful of your bake.

0:20:460:20:51

Thank you very much.

0:20:510:20:52

I can't say anything more than how decent they were about it because they were.

0:20:560:21:00

They were both very, very decent.

0:21:000:21:01

I couldn't have hoped for better really. That was great.

0:21:010:21:05

What annoyed me most is that I think they went in there ready to give me a good kicking

0:21:050:21:09

because I put three different raising agents inside, yeah.

0:21:090:21:11

I don't think it made that much difference to the bake.

0:21:110:21:14

Not great, no. It wasn't great at all. I haven't had great for weeks.

0:21:140:21:17

I was hoping to kind of up it a bit this week

0:21:170:21:20

but it hasn't happened so far.

0:21:200:21:22

When we think of puddings, we think of hearty, suet-y, stodgy, arterially cloggy,

0:21:250:21:30

but once upon a time, when wealthy diners wanted to satisfy their sugar cravings,

0:21:300:21:34

they did so by using an art form that required its very own kitchen, the confectionery,

0:21:340:21:39

and working inside was the sugar wizard they called the confectioner.

0:21:390:21:43

In some stately homes like Syon House in Middlesex,

0:21:450:21:48

wealthy aristocrats of the 18th and 19th century

0:21:480:21:51

had whole kitchens built called confectioneries,

0:21:510:21:54

where the most ornate and elaborate of puddings

0:21:540:21:57

would've been created by a craftsman of sugar called the confectioner.

0:21:570:22:02

Confectioners would've commanded huge sums of money

0:22:020:22:04

to whip up sugary sensations to form the piece de resistance

0:22:040:22:07

of any aristocratic banquet.

0:22:070:22:09

Who are you looking at?

0:22:090:22:11

Having one's own confectioner was a real mark of wealth,

0:22:110:22:15

something the third Duke of Northumberland had in abundance,

0:22:150:22:18

along with a penchant for puddings.

0:22:180:22:20

Kitchens in great houses were usually detached from the main block,

0:22:200:22:24

in this case because of the instant consumption

0:22:240:22:27

of these particular items.

0:22:270:22:29

A small confectioner's kitchen was placed within the bounds of the house, which was slightly unusual.

0:22:290:22:33

So the Duke was such a pudding fan

0:22:330:22:35

that he couldn't wait for the desserts to be transported

0:22:350:22:38

from an out building, they had to be right there

0:22:380:22:41

so that he could click his fingers and suddenly, meringue tower.

0:22:410:22:43

Very likely, yes.

0:22:430:22:44

What about the confectioners themselves,

0:22:440:22:46

-were they well looked after?

-Very well indeed.

0:22:460:22:48

A confectioner would have been highly valued

0:22:480:22:51

and there would have been competition to procure his services.

0:22:510:22:53

They were very highly paid, more so than any other servant.

0:22:530:22:57

The confectioner himself

0:22:570:22:59

undoubtedly would've had a separate suite of rooms just for himself.

0:22:590:23:02

The confectionery contained all the equipment,

0:23:020:23:05

ovens and moulds for the confectioner to conjure up

0:23:050:23:07

not only hot sponges and desserts but cutting-edge creations.

0:23:070:23:12

The ultimate accolade would be to produce an iced cabinet pudding.

0:23:120:23:15

The original cabinet pudding was a steamed pudding,

0:23:180:23:21

which was made with leftover sponge cake in between layers of custard

0:23:210:23:25

and raisins or other dried fruit.

0:23:250:23:26

This is an iced cabinet pudding,

0:23:260:23:29

which is a wonderful French micky take

0:23:290:23:31

of our stodgy kind of puddings made of waste bread

0:23:310:23:36

and boring old bits of dried cake.

0:23:360:23:38

And the French have taken the same ingredients but turned it into

0:23:380:23:41

this wonderful little caprice of ice cream and ginger and sponge cake.

0:23:410:23:47

If it's just made out of bits of old sponge,

0:23:470:23:49

why is it so difficult to make?

0:23:490:23:51

It's not really difficult now cos we have freezers and fridges

0:23:510:23:54

but they didn't in the early 19th century.

0:23:540:23:56

You needed an icehouse,

0:23:560:23:58

which was a major building project.

0:23:580:24:00

You then had to get your gardeners to collect ice off the lake

0:24:000:24:03

during the winter.

0:24:030:24:04

It involved a tremendous amount of work.

0:24:040:24:06

'Despite being conceived by the French to poke fun

0:24:060:24:08

'at our stodgy puddings,

0:24:080:24:10

'this decadent creation actually became incredibly popular

0:24:100:24:13

'in 19th-century Britain,

0:24:130:24:15

'giving aristocratic diners the last laugh.'

0:24:150:24:18

I think it looks very elegant. I'm about to destroy its elegance

0:24:180:24:21

with a big spoon.

0:24:210:24:22

Right, OK, I can wait no longer.

0:24:220:24:25

Here we go.

0:24:250:24:26

Mm.

0:24:280:24:30

I'm certainly getting the sub-zero tang on the filling.

0:24:300:24:34

That is delicious!

0:24:350:24:37

Nice, isn't it?

0:24:370:24:38

If I was a duchess, which I'm not - which may come as a surprise(!),

0:24:380:24:42

I would pretty much lock you in here 24/7.

0:24:420:24:44

I'd give you your own suite of rooms, but you couldn't go anywhere.

0:24:440:24:47

That is too good!

0:24:470:24:49

No wonder they were so prized.

0:24:490:24:50

'Pudding is about to become a little less pleasurable.'

0:24:540:24:58

So, bakers, it's time for the second challenge

0:24:580:25:02

of this bake off.

0:25:020:25:04

And it is, of course, the Technical Challenge.

0:25:040:25:07

You know the drill.

0:25:070:25:08

Mary and Paul will judge this blind so please, Mary and Paul...

0:25:080:25:13

With great respect and love, please leave.

0:25:130:25:17

What we'd like you to make is...

0:25:170:25:20

Queen of Puddings.

0:25:200:25:22

Now, Queen of Puddings

0:25:220:25:24

is layers of baked custard and jam

0:25:240:25:27

topped with a chewy meringue.

0:25:270:25:28

This recipe, no pressure(!),

0:25:280:25:30

comes from the queen of puddings, Mary Berry.

0:25:300:25:33

So, if you get it wrong,

0:25:330:25:35

it's sort of an act of treason

0:25:350:25:37

and she will be mounting your head on a cocktail stick,

0:25:370:25:39

and then dusting you with icing sugar.

0:25:390:25:41

-On your marks.

-Get set.

0:25:410:25:42

Good luck, and bake!

0:25:420:25:44

-Did you know that?

-Yeah.

0:25:440:25:46

'To master the Queen of Puddings is a juggling act

0:25:460:25:49

'requiring the dexterity of a court jester.'

0:25:490:25:51

LAUGHTER

0:25:510:25:53

'Custard, jam and meringue should come together

0:25:530:25:56

'in three distinct layers,

0:25:560:25:58

'rather than one "royal" mess.'

0:25:580:26:00

There's always a certain amount of dread

0:26:000:26:03

that you'll make a prat of yourself of the Technical Challenge.

0:26:030:26:05

'The bakers each have a copy of the basic recipe,

0:26:050:26:08

'but some of the technical details have been omitted.'

0:26:080:26:11

You kind of just have to draw

0:26:110:26:13

on everything you know about, ever,

0:26:130:26:15

in the space of five minutes.

0:26:150:26:18

There's a few things worrying me. Never made custard before.

0:26:180:26:21

Never made jam before.

0:26:230:26:25

Erm, that worries me a lot.

0:26:250:26:27

I don't know...

0:26:270:26:29

The Queen of Pudding.

0:26:330:26:35

I think it's many families'

0:26:350:26:36

favourite pudding,

0:26:360:26:39

and it is quite tricky,

0:26:390:26:41

and you have to get every stage right.

0:26:410:26:43

The custard, for example,

0:26:430:26:45

has got to be cooked at a fairly low temperature

0:26:450:26:47

so it doesn't curdle.

0:26:470:26:48

They'll make their own jam.

0:26:480:26:50

Not too firm - because they won't spread it across the top.

0:26:500:26:53

And then, the meringue.

0:26:530:26:54

That will cause them problems.

0:26:540:26:56

They've got to beat it until it's really, really stiff.

0:26:560:26:59

People are nervous, and end up with rather a runny mixture.

0:26:590:27:03

I want to see nice peaks on the top.

0:27:030:27:05

Oh, listen to that.

0:27:050:27:06

A really nice, crunchy top.

0:27:060:27:08

There you've got the custard layer,

0:27:080:27:11

the jam layer, and lastly, the meringue.

0:27:110:27:13

Mm!

0:27:150:27:17

It's all right that, Mary.

0:27:190:27:21

Glad you're enjoying it.

0:27:210:27:23

The bakers start with their base layer of custard

0:27:250:27:27

by heating milk, butter,

0:27:270:27:29

lemon zest and sugar,

0:27:290:27:31

and gradually whisking it into a bowl,

0:27:310:27:33

with egg yolk.

0:27:330:27:35

There are many elements to this dish.

0:27:350:27:37

Many elements.

0:27:370:27:39

Custard isn't a solid foundation

0:27:430:27:45

for any type of construction,

0:27:450:27:46

so bread crumbs are placed at the bottom of the baking dish for stability.

0:27:460:27:50

"Pour the liquid over the custard,

0:27:500:27:53

"so the breadcrumbs absorb the liquid." Well, that's absorbed.

0:27:530:27:56

It just feels like it won't do

0:27:560:27:59

what it's supposed to do.

0:27:590:28:00

Egg protein

0:28:010:28:03

changes shape when heated,

0:28:030:28:04

and allows the custard to set.

0:28:040:28:06

But if it's heated too long,

0:28:060:28:08

the surface will crack and the custard will be ruined.

0:28:080:28:11

It's just a waiting game now. I have really no idea how long everything will take.

0:28:110:28:15

While the custard's in the oven,

0:28:150:28:17

the bakers need to move onto the next layer.

0:28:170:28:20

"Make the jam."

0:28:200:28:22

That's detailed, isn't Mary(?) "Make the jam."

0:28:220:28:24

The bakers have been given summer fruits and sugar.

0:28:240:28:28

I'm just trying to remember how to make jam!

0:28:280:28:31

It's not supposed to be like a you'd have in a jam jar.

0:28:310:28:34

It's more of a saucy jam.

0:28:340:28:36

They need to make a jam thick enough to clearly separate the custard from the meringue layers...

0:28:370:28:42

I'm going to put it on a low heat and slowly boil the liquid away.

0:28:420:28:46

..but thin enough to spread over the fragile custard skin.

0:28:460:28:50

Every single week in Technical Challenge is a guessing game.

0:28:500:28:53

For me, anyway.

0:28:530:28:55

I'm looking for a soft-set jam.

0:28:550:28:57

So, look, we're nearly there. It's just moving a little bit.

0:28:570:29:01

There are some advantages to being older.

0:29:010:29:05

You learn when the setting point of jam

0:29:050:29:08

is just right.

0:29:080:29:10

Bakers, you've got one hour to go.

0:29:100:29:14

Yes, one hour to go. 45 minutes have gone.

0:29:140:29:17

An hour and 45 minutes isn't long enough.

0:29:170:29:20

The bakers must take their custard out of the oven at the perfect moment.

0:29:200:29:23

No, that is not done.

0:29:230:29:26

Runny.

0:29:260:29:28

Underdone, and it won't carry the weight of the jam.

0:29:280:29:30

I'm going to give that five more and then I'll bring it out.

0:29:300:29:33

Maybe not even five, maybe just four.

0:29:330:29:36

No, because I opened the oven. I'll give it five.

0:29:360:29:39

Overbaked, and it will split.

0:29:390:29:41

What temperature is he, Doctor?

0:29:410:29:43

It's 83, which is very high.

0:29:430:29:45

It's incredibly high. D'you think he'll live?

0:29:450:29:47

Erm, no.

0:29:470:29:49

I don't really want to put the jam on yet.

0:29:490:29:51

If I was at home,

0:29:510:29:54

I'd wait another five or ten minutes,

0:29:540:29:55

but I think it would be worse to run out of time.

0:29:550:29:59

The jam must completely cover the custard,

0:29:590:30:01

without seeping into it.

0:30:010:30:04

That's all right.

0:30:060:30:08

I was worried if I poured the whole lot on, it would just go straight in.

0:30:080:30:11

That just looks awful. Mary's going to slap me in the face.

0:30:110:30:16

Perfecting the final layer is even harder.

0:30:200:30:23

Right, meringue. Let's get on it.

0:30:230:30:24

To make meringue, the bakers whisk egg whites to make a foam,

0:30:240:30:28

then add sugar.

0:30:280:30:30

I get a bit scared with egg whites.

0:30:300:30:31

I don't want to over-whip it.

0:30:310:30:33

But I think you need to whip it till it's quite stiff,

0:30:330:30:36

so I'll just keep going.

0:30:360:30:37

Protein molecules in egg white trap air,

0:30:370:30:39

creating the classic stiff peak.

0:30:390:30:42

But over-whisking weakens the molecules,

0:30:420:30:45

causing the air bubbles to burst,

0:30:450:30:47

and the meringue will collapse in the bowl or the oven.

0:30:470:30:49

Oh, God, this is runny.

0:30:490:30:51

Don't put that over my head, please, Ryan.

0:30:510:30:53

I think this is a bit runny

0:30:530:30:55

but it's going to go in there. I won't make another one.

0:30:550:30:57

I think my meringue's gone over.

0:30:570:31:00

It's a bit runny.

0:31:010:31:03

I'm just going to do it again.

0:31:030:31:05

Bakers!

0:31:080:31:10

You only have half an hour left!

0:31:100:31:12

If I like the look of it, I'll use this one.

0:31:120:31:14

And if I don't,

0:31:140:31:16

I'll go back to my original one.

0:31:160:31:18

The Queen of Puddings should be crowned with tall mountain tops of meringue.

0:31:180:31:22

The bakers are doing their best to get an extra inch.

0:31:220:31:25

Bit disappointed by the meringue.

0:31:270:31:29

It kind of collapsed a bit, it was a bit gooey.

0:31:290:31:31

I was hoping to make it puffier, and then make peaks.

0:31:310:31:33

The judges will demand a light, golden colour

0:31:390:31:41

and crisp surface.

0:31:410:31:43

Please be good.

0:31:450:31:48

That looks better.

0:31:480:31:49

The Queen of Puddings' presence

0:31:510:31:53

is required.

0:31:530:31:55

In 15 minutes.

0:31:550:31:56

The centre of the meringue should have a soft marshmallow texture.

0:31:560:32:00

There's problems, there's issues.

0:32:000:32:03

Mine's not browning

0:32:030:32:04

at all.

0:32:040:32:06

But under-baking will allow the moisture trapped in the egg protein

0:32:060:32:09

to weep into the custard.

0:32:090:32:12

These Technicals, they suck you in.

0:32:120:32:15

You look at the recipe and think, "This should be simple enough.,"

0:32:150:32:18

Then you do it and it's like,

0:32:180:32:20

"Oh."

0:32:200:32:22

OK, bakers.

0:32:220:32:24

One minute's left on your monarch's meringues.

0:32:240:32:26

One more minute!

0:32:260:32:28

Get back in there.

0:32:310:32:33

I've actually had to crank the oven up,

0:32:380:32:40

just to make it go.

0:32:400:32:42

I just want it to be perfect for them.

0:32:460:32:48

But nothing in life is perfect.

0:32:480:32:50

So, bakers, the Technical Challenge is over er.

0:32:540:32:56

-POSH VOICE:

-Please bring your Queen's Puddings up here.

0:32:560:32:59

We chose that dish for you, so you can't hide anything.

0:33:170:33:21

It's got a nice colour on this one.

0:33:210:33:23

A lovely colour on that,

0:33:230:33:24

and they've troubled to pipe it. Listen to that crunch.

0:33:240:33:27

Can you hear?

0:33:270:33:29

That's the crunch, and nice and marshmallow-y inside.

0:33:290:33:31

The layers aren't too bad.

0:33:310:33:33

It's a lovely flavour!

0:33:350:33:37

-A nice crisp top.

-It's a nice custard, this one.

0:33:370:33:39

Mm-hm.

0:33:390:33:41

What a difference it makes to make your own jam.

0:33:420:33:46

It's got a nice crispy top to this one.

0:33:460:33:48

It needs that height, doesn't it, in the meringue?

0:33:480:33:50

It needs a little bit more whipping.

0:33:500:33:52

Meringue is a funny thing.

0:33:520:33:54

Difficult to over-beat it. It's usually under-beating it.

0:33:540:33:58

Little bit of a crisp,

0:33:580:34:00

bit more marshmallowy in this one.

0:34:000:34:02

Jam's very runny on that one, isn't it?

0:34:020:34:04

Jam's just a bit runny, yes.

0:34:040:34:06

The custard's good.

0:34:060:34:08

Oh, dear.

0:34:080:34:11

Look at that.

0:34:110:34:13

Yes. Now that is an example

0:34:130:34:15

of the custard...

0:34:150:34:16

Custard's gone.

0:34:160:34:17

..overcooking, and that means it's gone watery.

0:34:170:34:20

It tastes all right, but that custard's been obliterated.

0:34:200:34:23

Piping's good.

0:34:230:34:24

At least there's been an attempt to get a bit more height out of it.

0:34:240:34:27

Nice custard.

0:34:300:34:31

Good jam.

0:34:310:34:33

We needed a little more volume.

0:34:330:34:35

Pretty, this one, isn't it?

0:34:350:34:38

It's a good meringue.

0:34:380:34:39

The base is good and the top looks very good.

0:34:400:34:43

Lovely marshmallowy texture.

0:34:430:34:46

Having tasted all the bakes,

0:34:480:34:50

the judges must now rank this Royal Family of puddings,

0:34:500:34:53

from lowest to "Her Highness".

0:34:530:34:56

So, starting off with number seven.

0:34:560:34:58

It's here.

0:34:580:35:00

The custard has separated.

0:35:020:35:04

It is very watery.

0:35:040:35:06

And that affects the jam,

0:35:060:35:08

which mixes with it.

0:35:080:35:10

Number six is this one.

0:35:100:35:12

The jam is a little bit thin up one end.

0:35:120:35:15

I'd like to have seen a bit more height in that meringue.

0:35:150:35:19

John came in at number five, followed by Sarah-Jane

0:35:190:35:23

and Cathryn's queen is third in line to the throne.

0:35:230:35:26

Number two is this one.

0:35:260:35:28

Good meringue, good base.

0:35:290:35:33

And number one.

0:35:330:35:34

-Well done, Brendan.

-You've done it again.

0:35:340:35:38

What can I say about this one?

0:35:430:35:45

It has really good volume and height from the meringue,

0:35:450:35:49

a perfect colour on top,

0:35:490:35:51

beautiful layers

0:35:510:35:52

sheer perfection and a joy to eat.

0:35:520:35:55

'She couldn't fault it - Mary.'

0:35:550:35:57

If she's often referred to as an "old-fashioned" girl, then I'm an "old-fashioned boy".

0:35:570:36:03

My confidence has grown, so I think I've found my feet.

0:36:030:36:07

Not so good, but it's not as if I haven't been here before.

0:36:070:36:10

'Just have to pull it out of the bag tomorrow, you know,'

0:36:100:36:13

and try to save my bottom.

0:36:130:36:15

Goodness, that wasn't very good, was it?

0:36:150:36:17

It's not very nice to be bottom.

0:36:170:36:20

For one of these seven bakers, the final challenge of the weekend

0:36:290:36:32

will be their last in The Great British Bake Off.

0:36:320:36:36

There are a few people who need to perform because they're in trouble.

0:36:360:36:40

-Paul, who are those people?

-James - he was bottom of the technical challenge,

0:36:400:36:43

and the flavour of those sponges weren't particularly good, the texture was hard on one of them.

0:36:430:36:48

Ryan had a problem with using too much raising agent.

0:36:480:36:52

-John...

-He has to be in there based on the one thing that he did wrong.

0:36:520:36:56

The sponge was a bit bland.

0:36:560:36:58

Sarah-Jane had an interesting day.

0:36:580:37:00

-You'd have to put her in there as well.

-The sponge that she did was not what I would consider a sponge.

0:37:000:37:06

Who's excelling at the moment?

0:37:060:37:07

-Brendan again.

-It's a bit like a stuck record, that.

0:37:070:37:10

-What about Danny?

-Accidents happen to all of us.

0:37:100:37:13

-When you actually tasted that, it was perfect.

-It was delicious.

0:37:130:37:17

It wasn't done, though.

0:37:170:37:19

If you looked at it, even the ones that weren't dropped,

0:37:190:37:21

they had a fat bottom, all mis-shaped, yes, it tasted good...

0:37:210:37:24

Paul, I thought that they were an excellent flavour,

0:37:240:37:28

-the texture was very good...

-Oh, yeah...

0:37:280:37:31

-..and also her second bake...

-What about the look of them, though?

0:37:310:37:34

-The look of them, she'd had an accident...

-No, the ones that didn't.

0:37:340:37:38

-There were two that were upright.

-They weren't, they were lopsided, like the Leaning Tower of Pisa.

0:37:380:37:42

It's getting harder for us, which is why we're arguing

0:37:420:37:46

all the time because we're relying now almost on one Showstopper

0:37:460:37:51

to make the decision for us.

0:37:510:37:53

-And it's a really difficult one this time.

-Look at the smile.

-Absolutely marvellous.

0:37:530:37:57

Whoa-ho-ho-hah!

0:37:570:38:00

Today, we're going to ask you to bake that Austrian classic -

0:38:030:38:07

the strudel.

0:38:070:38:10

We're going to be asking you to make one large strudel,

0:38:100:38:15

either with a sweet filling or a savoury filling,

0:38:150:38:18

but what Mary and Paul want to see is extremely gorgeous, delicate strudel pastry

0:38:180:38:24

with a very professional finish.

0:38:240:38:26

You've got three-and-a-half hours to go, so...on your marks, get set, bake!

0:38:260:38:31

'A strudel is made by stretching a piece of pastry until it is wafer thin.

0:38:310:38:36

'It's then filled with cooked vegetables or fruit, gently rolled and baked.

0:38:360:38:41

'The filling should be moist and succulent,

0:38:410:38:44

'while the pastry should be brittle with a flaky finish.'

0:38:440:38:47

Until I began practising making this particular strudel,

0:38:470:38:51

I had never made strudel pastry before.

0:38:510:38:56

In lots of recipes, it says, "Use shop-bought," so that's what I do.

0:38:560:38:59

'First, the bakers must make the pastry by mixing eggs, flour and water.'

0:38:590:39:04

Apparently, they've been making strudels since the 2nd century BC or something.

0:39:040:39:10

'Strudel pastry is so difficult to make that even top chefs buy it in ready-made sheets.

0:39:100:39:16

The one pastry that I have to confess I would buy.

0:39:160:39:20

Very tricky to do - elastic dough, that's the key.

0:39:200:39:25

Are we being mean asking them to do a strudel challenge at this juncture in the bake off?

0:39:250:39:29

Absolutely!

0:39:290:39:30

Oooh! Of course!

0:39:320:39:34

Yeah, I'm having to start again cos I cos I stupidly.... It's my own fault.

0:39:340:39:38

I put my finger into the Magimix and slid it across the blade.

0:39:380:39:42

It's knocked me off-balance a little minute but I'll be all right.

0:39:420:39:46

It's tricky because it's getting the elasticity into the dough...

0:39:460:39:50

erm, so that you can get this stretching, stretching, until it's almost tissue-paper thin.

0:39:500:39:57

Brendan's making a spinach, cheese and walnut strudel.

0:39:570:40:01

I noticed from your notes that you are going to roll up your sleeves

0:40:010:40:05

-and oil your arms.

-Yes, the idea is to...

-I'm watching this!

-The idea is that you...

0:40:050:40:11

Yes, you need to oil up to here because you're going under the pastry.

0:40:110:40:15

Are you going to stretch it out with your forearm?

0:40:150:40:18

Yeah, so that I really do get it really thin.

0:40:180:40:21

I thought it would be nice to see the roses through the thinness of the pastry.

0:40:210:40:24

-Yeah.

-You're raising the bar, Brendan.

0:40:240:40:26

That's what it's all about - roll it carefully so it doesn't break

0:40:260:40:29

and keeping it moist as you do it - you'll end up with a great strudel.

0:40:290:40:33

'Kneading causes friction, which helps the gluten in flour become elastic.

0:40:350:40:39

'If the bakers don't work the pastry enough, it will rip when they try to stretch it.'

0:40:390:40:44

Apparently, you should be able to read the Bible through your pastry, it should be that thin.

0:40:440:40:48

You should be able to put it on top of a page and still read through it.

0:40:480:40:52

'Sarah-Jane is making a sweet strudel with sour cherries.

0:40:520:40:55

'She's added beaten egg whites to ricotta cheese

0:40:550:40:58

'and is hoping the filling will set and not seep through the sides.'

0:40:580:41:01

Obviously this is your strudel dough, made with plain flour?

0:41:010:41:06

-Plain flour - much easier to roll out.

-Hang on!

0:41:060:41:09

Is that needed? Is that what you do?

0:41:090:41:12

No, that's not what I've been doing.

0:41:120:41:14

All you're trying to do on a strudel...

0:41:140:41:17

is build up the resistance, build up the gluten in the dough itself by stretching it.

0:41:170:41:23

It's the speed that stretches it quicker, you see? It's decent dough.

0:41:230:41:27

So you're grabbing and twisting it?

0:41:270:41:30

-Grab and twist and flick?

-Yeah, try it.

0:41:300:41:33

-Grab and twist and then... slap and toss.

-Right over here.

0:41:330:41:36

THEY LAUGH

0:41:360:41:38

-Oooh!

-That's quite fun.

0:41:380:41:41

-He's doing the smashing thing.

-Yeah, it's rubbish.

0:41:410:41:44

It is utter rubbish. It's traditional, so you can't slag it, but it's rubbish.

0:41:440:41:48

This would put in more power than I could ever put in, so...

0:41:480:41:51

-Hold it by the end and flick it.

-It's horrible.

0:41:510:41:55

No, no, that looks really good - so far that you...

0:41:550:41:59

-Oh!

-Well, I'm glad I wasn't standing there!

0:41:590:42:03

-Oh, it's such a joke!

-Whose dough is that?

0:42:030:42:09

-Oh, Cathryn!

-Oh, it's so hairy!

-I'm so sorry.

0:42:110:42:16

Don't be silly, you didn't throw it on the floor.

0:42:160:42:19

But I made you try and throw it on the floor. Don't throw it away.

0:42:190:42:22

-Have you seen the carpet in it?

-Well, take the carpet out.

0:42:220:42:25

-Wrap it in some oil.

-It's got green carpet in it. I'm not serving Mary Berry green carpet.

0:42:250:42:32

-Cathryn, do you blame me?

-Completely, but, you know, I'll get over it.

0:42:350:42:41

Of course I don't! It's fine.

0:42:410:42:44

The dough needs to rest for half an hour to give it a chance to strengthen before its final stretch.

0:42:510:42:57

The bakers use this time to prepare their fillings.

0:42:570:43:01

I'm just piercing these raisins here,

0:43:010:43:05

so as that they are more likely... to absorb water,

0:43:050:43:10

so this should stop myself having a soggy bottom.

0:43:100:43:15

James is making a strawberry, rhubarb and ginger strudel.

0:43:150:43:20

The hardest bit for me is the filling.

0:43:200:43:23

Rhubarb and strawberries, what they've got in common - they ooze a lot of water.

0:43:230:43:27

The last time I made it, my girlfriend said that it looked like a plate of sick,

0:43:270:43:31

so it doesn't really bode well, does it?

0:43:310:43:34

He's just removed his glove and the blood is all down his arm.

0:43:340:43:37

-What's the matter?

-John's cut himself.

0:43:370:43:40

His glove is full of blood.

0:43:400:43:41

I need to wash it. Don't... Look, don't...

0:43:410:43:45

-It's making me feel really dizzy.

-That's fine. Just sit down.

0:43:450:43:49

I'm going to have a quick look, all right? Don't look.

0:43:490:43:52

'John's been soldiering on with a cut finger,

0:43:520:43:54

'but it's deeper than first feared and stretching the pastry has stretched the wound.'

0:43:540:43:58

It's not actually bleeding now, which is good.

0:43:580:44:01

'Luckily, there's a doctor in the marquee. Danny is an intensive care consultant.'

0:44:010:44:06

-Have you got a dressing?

-I've done everything. All I need to do now is make the dough.

0:44:060:44:10

You can't do it with your finger like this.

0:44:100:44:12

The last thing you need to worry about is a strudel.

0:44:120:44:14

'John's wound is too deep for him to carry on baking.

0:44:140:44:18

'He's leaving the marquee earlier than anyone expected.'

0:44:180:44:22

'I'm just so gutted because I think my strudel's going to be amazing.

0:44:220:44:26

'I've got to see a doctor now. It's a waste of time for everyone involved.'

0:44:260:44:30

I just think, "What an...idiot!"

0:44:300:44:34

It's annoying cos John would have probably made one of the best strudels here.

0:44:340:44:38

'It's a real shame. He'll be absolutely gutted.'

0:44:380:44:41

'Six bakers remain in the Showstopper Challenge.'

0:44:440:44:48

Bakers, you've got one hour to go.

0:44:480:44:50

'The bakers must now turn their ball of dough

0:44:500:44:53

'into a wafer-thin sheet, measuring over two metres long.'

0:44:530:44:56

It's got to be super, super thin and if you get a hole in the middle of it,

0:44:560:45:00

at the start, before you've finished stretching,

0:45:000:45:03

you can't stretch it any more,

0:45:030:45:04

so we don't want any tears at all early on in the pastry-stretching.

0:45:040:45:10

'Stretching a strudel needs a delicate hand but the bakers must also be brave enough

0:45:140:45:19

'to pull their pastry, knowing that it could rip at any moment.'

0:45:190:45:23

I like to do as much of it as I can with the rolling pin,

0:45:230:45:26

just cos there's less opportunity for it to tear that way.

0:45:260:45:30

You have to stretch it by hand.

0:45:300:45:33

I think the rolling pin doesn't achieve the same result.

0:45:330:45:37

He's rolled his sleeves up - he means business.

0:45:410:45:43

You should, when I'm finished, be able to see the little roses through it.

0:45:430:45:49

It's quite nice, nice feeling.

0:45:530:45:57

At home, it's quite therapeutic, it's quite good fun.

0:45:570:45:59

-I like doing it at home.

-Just not so much doing it here.

-No.

0:45:590:46:03

Look, you can start to see the rose motif coming through.

0:46:030:46:08

'Once the pastry's stretched to breaking point, it's time to add the filling.'

0:46:090:46:14

That's looking very good. Are you worried about that mixture being too liquidy?

0:46:220:46:26

Yes, that's the rationale behind the raisins.

0:46:260:46:29

'The judges are expecting lots of layers so a tight roll is essential.'

0:46:290:46:34

This is going to be interesting.

0:46:360:46:39

I've never done this before.

0:46:390:46:41

Oh, OK, I was worried for a second. I've calmed down now. That's actually really good.

0:46:450:46:50

That's it.

0:46:570:46:58

Ah, this is the lattice, OK.

0:47:000:47:02

Oh, Brendan, you are a clever sausage.

0:47:020:47:05

This is you basically dressing the strudel in a string vest!

0:47:050:47:09

'The perfect strudel should be a dark brown colour.'

0:47:090:47:14

One strudel in the oven.

0:47:140:47:16

Right.

0:47:190:47:20

Because the pastry is so thin,

0:47:200:47:22

the difference between under-baked and burnt

0:47:220:47:23

can be a matter of seconds.

0:47:230:47:25

I'm going to cook it...

0:47:260:47:29

for 40 minutes,

0:47:290:47:32

but baste it every ten minutes with butter.

0:47:320:47:36

So, I'm going to set that one for 40

0:47:380:47:42

and then that one for ten.

0:47:420:47:46

-GERMAN ACCENT:

-OK, bakers, funf minutes for strudels!

0:47:480:47:53

My strudel's got a haemorrhage. Do I mean haemorrhage?

0:47:530:47:57

-Haemorrhage or haemorrhoid?

-Oh, God, yes it's got a proboscis for sure.

0:47:570:48:02

Oh, lor.

0:48:020:48:04

When moisture in the filling heats up,

0:48:040:48:06

it creates steam and puts pressure on the pastry and can cause leaks.

0:48:060:48:11

I'm just worried about all the sauce running into the bottom

0:48:110:48:13

of the strudel to keep it wet.

0:48:130:48:15

It looks fine from the outside - I've had that before.

0:48:150:48:18

Cut into it and a big lump of dough at the bottom so...

0:48:180:48:21

It's split here, which I think is really because I've got

0:48:210:48:25

the pastry so very thin that it's just gone from a point of weakness.

0:48:250:48:30

It's sad. I'm going home after this.

0:48:300:48:35

Maybe I'll turn it round so I can't see it. What you can't see...

0:48:350:48:40

I thought the problem was going to be

0:48:400:48:42

whether they liked the taste of it, not whether it was going to burst.

0:48:420:48:47

-Strudel rupture.

-Strudel rupture. Oh, woops.

0:48:470:48:51

That reminds me of John's finger earlier on.

0:48:510:48:53

Is that ready to come out?

0:48:530:48:55

I think I will take it out just because it's split.

0:48:550:48:58

Bakers you have got one minute to wrangle your strudels

0:48:580:49:03

and bring them home to Mummy.

0:49:030:49:05

I've had a little look around,

0:49:050:49:07

Brendan's done a lattice work, bit of diamond shape on the top...

0:49:070:49:11

Cathryn's got some problems at the moment with leakage.

0:49:170:49:19

Oh, look!

0:49:190:49:22

Smiling...

0:49:220:49:24

James has got some leaking raspberries

0:49:240:49:27

and strawberries pouring out of that.

0:49:270:49:30

We want to make sure there are no soggy bottoms

0:49:300:49:33

If it's leaked you will get wet.

0:49:330:49:34

They've got to be really well done in the middle as well as

0:49:360:49:39

-crisp pastry on the outside.

-Absolutely.

0:49:390:49:41

And that is six, five,

0:49:410:49:45

four, three, two, one.

0:49:450:49:49

That's it.

0:49:490:49:51

For the six remaining bakers, it's judgment time.

0:49:570:50:00

It's an apple, sour cherries, raisins and mixed nuts strudel.

0:50:060:50:09

You've gone for the classical thing. The layers are a bit thick.

0:50:090:50:13

The very centre here, is not quite cooked underneath.

0:50:150:50:19

But the flavour of it, I really like.

0:50:190:50:21

-I like the chunky pieces of fruit in there.

-Thanks very much, Ryan.

0:50:210:50:25

Thank you.

0:50:250:50:28

It is a roasted vegetable couscous and sheep's cheese.

0:50:320:50:37

Good flake.

0:50:380:50:40

Lovely and thin, the pastry, from the outside anyway.

0:50:400:50:45

Gosh, that is full of interest, Cathryn.

0:50:450:50:47

You have kept the cheese apart,

0:50:470:50:49

you have all the different colours coming through there.

0:50:490:50:52

Thank you.

0:50:520:50:53

That's unusual.

0:50:560:50:58

Good strudel, it's nice and then and the interior is delicious.

0:50:580:51:01

It all goes really well together.

0:51:010:51:03

Thanks.

0:51:030:51:05

This is my sweet strudel.

0:51:070:51:09

It is filled with a ricotta and dried cherry custard.

0:51:090:51:14

There's not much colour on it?

0:51:140:51:16

OK.

0:51:160:51:18

-Can you see how pale it is there?

-OK.

0:51:180:51:21

-It looks more like a sweet pastry than it does a strudel.

-OK.

0:51:220:51:25

-Did I not get it thin enough?

-No, it is not thin enough.

0:51:270:51:30

It has got a little bit of a gap between the top and the filling.

0:51:300:51:35

The strudel itself is not crisp.

0:51:350:51:37

The filling is lovely, but that is not strudel-like.

0:51:370:51:43

OK.

0:51:430:51:43

We have got a strawberry and rhubarb strudel with raisins on top.

0:51:450:51:51

It's nice and thin. You've had a few leaks, have you?

0:51:530:51:56

Just the one I think, one big one.

0:51:560:51:57

It's a bit of a mess in there, isn't it, with all the fruit?

0:51:570:52:01

It was a difficult filling to choose

0:52:010:52:03

because the strawberries and rhubarb are pretty wet.

0:52:030:52:06

I do like the taste, but I don't like the texture.

0:52:080:52:11

It is like a mush that goes through it.

0:52:110:52:14

It's a savoury strudel, it has got leek, potato,

0:52:160:52:20

pistachio and Gruyere cheese inside.

0:52:200:52:22

You can see the flakes. It is thin.

0:52:220:52:26

I think it looks great, it has got a nice strong colour.

0:52:260:52:30

You have actually filled the inside of it properly so that the strudel

0:52:300:52:33

sits on the top and there are no gaps, which is good.

0:52:330:52:35

The filling is absolutely solid and beautiful and very lovely

0:52:350:52:37

-flavour to it.

-Thank you very much.

0:52:370:52:40

Well done.

0:52:400:52:42

The vegetables are spinach and courgette

0:52:440:52:47

with three different herbs.

0:52:470:52:48

There are three cheeses, two soft ones and then feta crumbled over it.

0:52:480:52:53

I like this latticework on the topic.

0:52:530:52:54

The only problem is that I hope inside there,

0:52:540:52:58

the strudel is baked properly.

0:52:580:53:00

The colour is quite pale

0:53:000:53:01

so don't be afraid to leave it in the oven longer.

0:53:010:53:04

The flavouring of the leeks and courgettes is very good.

0:53:040:53:09

The layers look pretty good, they are nice and thin,

0:53:090:53:13

but for me it needed that extra bit of colour.

0:53:130:53:15

I think it will be very close between myself and Sarah-Jane.

0:53:190:53:24

I did say before that whoever had the worst strudel was going to go

0:53:240:53:27

and I think the person who had the worst strudel is Sarah-Jane.

0:53:270:53:30

There was a lot of blood for a cut finger.

0:53:300:53:33

He had a blood glove! It was grim.

0:53:330:53:37

It was just really awful that John didn't get to make his.

0:53:370:53:42

These rain clouds are sign of impending doom.

0:53:420:53:46

It is a total rollercoaster, this Bake Off.

0:53:470:53:49

I thought it would just be a nice, gentle plod.

0:53:490:53:53

It is not, it is the craziest rollercoaster you've ever been on,

0:53:530:53:56

in a marquee, in the middle of a field. It's mental!

0:53:560:53:59

Oh, dear!

0:54:020:54:03

Already a baker down,

0:54:030:54:05

Mary and Paul will decide who's next to leave.

0:54:050:54:08

I don't know about you, I feel slightly drained

0:54:090:54:12

and hysterical after our strudel dramas.

0:54:120:54:15

Paul and Mary, shall we start with the positives? Who came out on top?

0:54:150:54:18

O-positive, which is what John's strudel was!

0:54:180:54:21

Who's up for Star Baker?

0:54:210:54:23

I think Brendan again.

0:54:230:54:26

Today with the strudel, again he went the extra mile by putting the latticework on the top as well.

0:54:260:54:30

The flavour of that I really enjoyed.

0:54:300:54:32

But I think that someone who has really surprised us today is Danny.

0:54:320:54:36

She has done such an unusual strudel. Lovely wafer-thin pastry...

0:54:360:54:41

And in perfect melodramatic irony,

0:54:420:54:44

the heavens have opened as I am about to discuss

0:54:440:54:47

who is potentially in trouble.

0:54:470:54:49

This has been a very exceptional week.

0:54:490:54:51

-Who is there?

-Well, Sarah-Jane.

0:54:510:54:53

It all sounded very good on paper, this custard and excellent flavoured fruits

0:54:530:54:58

at the bottom, but her pastry was just a little bit too thick.

0:54:580:55:01

I think James has not had a particularly good weekend.

0:55:010:55:04

The inside of that was just too much of a mush.

0:55:040:55:07

-It was a good flavour, but not enough texture.

-What about John?

0:55:070:55:12

-Do you count John in this mix?

-Well, I think, yes.

0:55:120:55:16

You have to look at where he came on the first two

0:55:160:55:18

and he wasn't particularly strong.

0:55:180:55:20

I've looked at this and figured out

0:55:200:55:22

this challenge and taken out this challenge

0:55:220:55:24

and parked it, and looked at the other two and you'd still end up with the same three.

0:55:240:55:27

So...

0:55:270:55:29

John, James and Sarah-Jane.

0:55:290:55:31

Yes.

0:55:310:55:32

Well, it is a difficult week this,

0:55:320:55:33

-and we wish you luck with your deliberations.

-It is tough.

-I know.

0:55:330:55:38

Bakers, it has been a tough one this one.

0:55:500:55:55

Who would ever have believed that strudel could be so dangerous?

0:55:550:56:00

Let's start on a really positive note

0:56:000:56:02

and focus on the person who Paul and Mary really feel has stood out

0:56:020:56:08

and it is a person who has shown consistency, great flavours,

0:56:080:56:12

cracking latticework, it is the one and only Brendan, Star Baker.

0:56:120:56:16

Well done.

0:56:160:56:17

APPLAUSE Well done, Brendan.

0:56:170:56:20

Well done, Brendan.

0:56:200:56:21

As you know, Mel and I rotate this week on week

0:56:230:56:25

because it is really onerous and really hard, as the weeks go by

0:56:250:56:28

it gets harder and harder as they get to know you a little bit more.

0:56:280:56:32

And we are incredibly fond of you and we don't want to lose anybody.

0:56:320:56:35

But, the journey has to end this week for somebody.

0:56:370:56:42

And that person is...

0:56:430:56:45

..nobody. No-one's going

0:56:500:56:52

because it just wasn't fair!

0:56:520:56:56

And we are going to get rid of two of you next week.

0:56:560:56:59

THEY TALK OVER EACH OTHER

0:57:010:57:03

I think John injuring himself, it created a new precedent and I think

0:57:040:57:09

it was unfair of us if we were just to judge the ones that were left.

0:57:090:57:13

It was a very difficult decision for us to make and I think it is

0:57:130:57:17

the right one and next week, gosh, it will be two going!

0:57:170:57:21

I will be watching them next week like I've never watched them before.

0:57:210:57:25

Two people leaving?

0:57:250:57:27

That is going to be really tough.

0:57:270:57:29

I have another chance to bake again

0:57:290:57:34

and to prove that I am here for a reason and not just lucky

0:57:340:57:37

because John cut his finger off!

0:57:370:57:39

Oh, my days!

0:57:400:57:42

-Next time...

-What's wrong with them?

-It is the toughest Bake Off ever.

0:57:440:57:48

-I am psyching myself up.

-Two bakers will have to go...

0:57:480:57:52

I'm a little bit frightened.

0:57:520:57:54

..if they cannot master sweet dough.

0:57:540:57:56

-This looks disgusting.

-With signature sweet buns...

0:57:560:57:59

..a Hollywood-sized technical challenge...

0:58:020:58:05

-Absolute whoppers.

-Doughnut doom.

0:58:050:58:08

..and show-stopping sweet loaves.

0:58:080:58:10

A little bit over the top.

0:58:100:58:11

Who will make it to the quarterfinals?

0:58:110:58:14

-Oh!

-Ah!

-Yes!

0:58:140:58:15

And which two bakers will have to leave...

0:58:150:58:18

-This is the horrible part...

-..the Great British Bake Off?

0:58:180:58:21

The people not coming with us are...

0:58:210:58:23

Subtitles by Red Bee Media Ltd

0:58:370:58:40

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