0:00:02 > 0:00:04Week three and we've no idea what our 11 bakers have in store for us.
0:00:04 > 0:00:06Mainly cos they've issued injunctions.
0:00:06 > 0:00:08More importantly, we don't know what Mary and Paul
0:00:08 > 0:00:10have got in store for the bakers,
0:00:10 > 0:00:13but it's bound to be blue-eyed and a little bit harsh.
0:00:13 > 0:00:16Welcome to The Great British Bake Off.
0:00:16 > 0:00:18Last time...
0:00:18 > 0:00:19Love the dough.
0:00:19 > 0:00:22..bread week saw Frances deliver on style yet again...
0:00:22 > 0:00:24I think the box is fantastic.
0:00:24 > 0:00:25..but lacked substance.
0:00:25 > 0:00:27I could take a little bit more ginger.
0:00:27 > 0:00:28Rob's usual precision...
0:00:28 > 0:00:30No. Needs more.
0:00:30 > 0:00:31..sank without trace.
0:00:31 > 0:00:34It's a Paul the psychic octopus tribute loaf.
0:00:34 > 0:00:35Of course it is.
0:00:35 > 0:00:36Howard...
0:00:36 > 0:00:38Paul would probably like a larger muffin.
0:00:38 > 0:00:41..and Beca only just scraped through.
0:00:41 > 0:00:43I am so NOT ready to go.
0:00:43 > 0:00:44Ugh!
0:00:44 > 0:00:47But Lucy's simple loaf was her last Bake Off bake...
0:00:47 > 0:00:49That's the way the breadstick snaps.
0:00:49 > 0:00:52..and Ruby shone as Star Baker.
0:00:52 > 0:00:54I can't believe I did it.
0:00:54 > 0:00:56Now the bakers face desserts...
0:00:56 > 0:00:58It's like school dinners gone wrong.
0:00:58 > 0:00:59HE GROANS
0:00:59 > 0:01:03..a Signature Challenge that has layer upon layer of pressure...
0:01:03 > 0:01:05Almost there. Come on, Ali.
0:01:05 > 0:01:08..Mary's second and most delicate technical bake...
0:01:08 > 0:01:10They're not really very ball-like, are they?
0:01:10 > 0:01:12That's a bit knitty.
0:01:12 > 0:01:16..a Showstopper featuring over 250 mini-mouthfuls of perfection...
0:01:16 > 0:01:18I'm just doing as much stuff as I can
0:01:18 > 0:01:20on the smallest cake in the world, basically.
0:01:20 > 0:01:23..a decision that could change everything...
0:01:23 > 0:01:25Will you lose one or two bakers today?
0:01:25 > 0:01:26Wait and see.
0:01:26 > 0:01:28..and for the first time in Bake Off history...
0:01:28 > 0:01:29I can't do this.
0:01:29 > 0:01:31..there is a baking burglary!
0:01:32 > 0:01:34Where's my custard?
0:01:34 > 0:01:35Oh, no!
0:01:35 > 0:01:38HE WHISTLES NONCHALANTLY
0:02:02 > 0:02:04So, they've done cakes, they've done bread...
0:02:04 > 0:02:07This week, it's all about stressed.
0:02:07 > 0:02:08Stressed?
0:02:08 > 0:02:10"Desserts" backwards.
0:02:10 > 0:02:13- Oh, very good. You know what Victoria sponge is backwards?- No.
0:02:13 > 0:02:17It's egnops airotciv, which is actually Latvian for Mary Berry.
0:02:19 > 0:02:20Wow.
0:02:20 > 0:02:22I love making desserts,
0:02:22 > 0:02:25imaginative desserts, I'm quite excited about this week.
0:02:25 > 0:02:29Last weekend's Star Baker. It's only going to go downhill.
0:02:29 > 0:02:31Last weekend was a bit mental.
0:02:31 > 0:02:33My friends and family have all been saying to me
0:02:33 > 0:02:37this week that they are really proud and that I should just enjoy it.
0:02:37 > 0:02:39Even me at my best, I'm worried I'm still not good enough
0:02:39 > 0:02:41compared to everyone else.
0:02:41 > 0:02:43I didn't know where I stand. I'm here.
0:02:43 > 0:02:46I'm still here, and that's fantastic!
0:02:46 > 0:02:50Morning, bakers, and welcome back to the Bake Off tent. Now...
0:02:50 > 0:02:52this morning is a Signature Challenge.
0:02:52 > 0:02:56Paul and Mary would really love you to make your favourite trifle.
0:02:56 > 0:02:58It's all about the layers today, bakers.
0:02:58 > 0:03:02We're talking sponge, biscuit, fruit, custard,
0:03:02 > 0:03:06whatever you want, but Mary and Paul would like defined layers.
0:03:06 > 0:03:08They're not TRIFLING with you.
0:03:08 > 0:03:10So, bakers, on your marks...
0:03:10 > 0:03:12- Get set...- BOTH: Bake!
0:03:14 > 0:03:19Trifle is a classic British dessert with a 400-year history.
0:03:19 > 0:03:22This is tried and tested in the family over several years.
0:03:22 > 0:03:26In the past few weeks I've probably made it about five or six times.
0:03:26 > 0:03:29I think I've just got a really reliable recipe. It always works.
0:03:29 > 0:03:32Although it sounds simple, this is the first time
0:03:32 > 0:03:36in this year's competition that Paul and Mary have set a challenge
0:03:36 > 0:03:40that tests the bakers' ability to multitask under huge time pressure.
0:03:40 > 0:03:43So the first layer, it could be a cake, a biscuit, a sponge....
0:03:43 > 0:03:47Once they've mastered that, they've got to think of fillings that go on top.
0:03:47 > 0:03:49Each one of those things brings an inherent problem -
0:03:49 > 0:03:52A, with technique, but, B, with timing.
0:03:52 > 0:03:56A trifle has got to have compatible flavours.
0:03:56 > 0:03:59If one is too strong, it'll overpower the other,
0:03:59 > 0:04:04and also, textures - classically, a trifle is soft all the way through.
0:04:04 > 0:04:07Some of them may be clever enough to put something crispy on top.
0:04:07 > 0:04:09To put all those layers together
0:04:09 > 0:04:13and let those levels be seen is extremely difficult.
0:04:13 > 0:04:16The bakers have just three hours.
0:04:16 > 0:04:18170 of caster sugar...
0:04:18 > 0:04:22Most of them have gone for a traditional base of ladyfingers...
0:04:23 > 0:04:27..biscuits made from strips of light, fatless sponge.
0:04:27 > 0:04:29I was googling recipes of trifles
0:04:29 > 0:04:31and ladyfingers popped up quite often.
0:04:31 > 0:04:33I wanted to try and stay true
0:04:33 > 0:04:35to an original English trifle.
0:04:35 > 0:04:38While at university, Ali succeeded in raising
0:04:38 > 0:04:41thousands of pounds for charity by selling his baking.
0:04:42 > 0:04:44But his signature trifle never featured.
0:04:45 > 0:04:48It's a coconut, raspberry and lemon meringue trifle
0:04:48 > 0:04:50topped with macaroons.
0:04:50 > 0:04:53I'm hoping if I add some technical elements, they'll be like,
0:04:53 > 0:04:56"Wow! You've managed to fit all that in in three hours."
0:04:56 > 0:04:58Before preparing for this challenge,
0:04:58 > 0:05:00Ali had never made a trifle
0:05:00 > 0:05:01or even tasted one.
0:05:01 > 0:05:0490% of the stuff I've baked on the Bake Off
0:05:04 > 0:05:07I've never baked before. Some I haven't even heard of before.
0:05:07 > 0:05:09Glenn is no stranger to trifle...
0:05:09 > 0:05:11I had got a minor blockage.
0:05:11 > 0:05:14..but his ladyfingers look a little unfamiliar.
0:05:14 > 0:05:17I'm piping them into rounds.
0:05:17 > 0:05:20I'll put one on top of the other in the bowl
0:05:20 > 0:05:23and it will hopefully give us nice distinct layers.
0:05:23 > 0:05:25(Your normal cake's a lot easier.)
0:05:25 > 0:05:28Glenn constantly challenges himself to bake things at home
0:05:28 > 0:05:32that are more original than those he sees in shops or restaurants.
0:05:32 > 0:05:33Give me five.
0:05:33 > 0:05:35Good girl.
0:05:35 > 0:05:40But he's going to work hard to top the original version of his trifle.
0:05:40 > 0:05:43The best trifle I ever had was made by a friend who
0:05:43 > 0:05:45made your raspberry and almond trifle from...
0:05:45 > 0:05:48- I think she got it off Woman's Hour, or something.- Creep.
0:05:48 > 0:05:50So, I haven't pinched your recipe,
0:05:50 > 0:05:53but I have pinched your flavour combination.
0:05:53 > 0:05:56Just to make life a little bit harder for herself...
0:05:56 > 0:05:58I do have some tricks up my sleeve.
0:05:58 > 0:06:02..Ruby's trifle features ladyfingers and a jammy sponge base.
0:06:02 > 0:06:04I'm going to be making a tropical trifle.
0:06:04 > 0:06:08I've not really practised it in its entirety...well, I have,
0:06:08 > 0:06:10but in a plastic mixing bowl, so
0:06:10 > 0:06:14in a proper crystal dish it's going to be a completely different story.
0:06:14 > 0:06:16Ruby is an inventive baker,
0:06:16 > 0:06:19but studying for her first-year philosophy exams
0:06:19 > 0:06:21has left her little time to practise.
0:06:21 > 0:06:25Her desert island trifle is flavoured with rum, coconut
0:06:25 > 0:06:30and cardamom, and filled with fresh bananas, strawberries and mangos.
0:06:30 > 0:06:34I've got a genoise as well, that's going to form a palm tree silhouette
0:06:34 > 0:06:35round the side of the bowl.
0:06:35 > 0:06:39Wait a minute - you're having a palm tree and some fingers as well?
0:06:39 > 0:06:43- Yes, in the bottom of the bowl. - You've got a lot to do.- I do, I do!
0:06:45 > 0:06:49Some bakers have decided against the classic ladyfingers base.
0:06:49 > 0:06:52It's a homemade ginger cake. It's got three different types of ginger in it
0:06:52 > 0:06:55so it's got ground ginger, stem ginger and candied ginger.
0:06:55 > 0:06:59Hoping to add more flavour by opting for a cake-based trifle...
0:06:59 > 0:07:02It's funny - the three of us at the back here are doing ginger
0:07:02 > 0:07:04with a fruit combination.
0:07:04 > 0:07:07Peach, almond and ginger was something that I just had in mind
0:07:07 > 0:07:11and I didn't have the opportunity to make until...now.
0:07:11 > 0:07:15And Deborah is straying even further from tradition.
0:07:15 > 0:07:18I'm doing lemon swiss roll with my own curd.
0:07:18 > 0:07:22It looks really pretty and the flavours work really well.
0:07:22 > 0:07:26Deborah lives in Peterborough with her husband David and son Jeremy.
0:07:26 > 0:07:27When she bakes for them,
0:07:27 > 0:07:32what starts out as traditional often ends up with a very modern twist.
0:07:32 > 0:07:35Her trifle is flavoured with orange, lemon and mango,
0:07:35 > 0:07:39and infused with orange liqueur, deployed with a secret weapon.
0:07:39 > 0:07:42- I'm going to spray it onto the sponge.- How do you spray it?
0:07:42 > 0:07:44- With a garden sprayer? Oh, good! - Like this and then.
0:07:44 > 0:07:47- Oh, clever!- Let's have a look. What's in there?- Cointreau...
0:07:48 > 0:07:51- I can't believe you just did that! - Here.
0:07:52 > 0:07:54Oh, that's lovely!
0:07:54 > 0:07:56Oh, it's delicious.
0:07:56 > 0:07:58- Isn't it? - That's it now, she's gone.
0:07:58 > 0:08:00I like the idea of the lemon swiss roll.
0:08:00 > 0:08:02I obviously slice it
0:08:02 > 0:08:05so you can see the spirals through the glass, hopefully.
0:08:05 > 0:08:07THEY ALL LAUGH
0:08:07 > 0:08:09- Thank you very much.- OK.
0:08:11 > 0:08:13Two hours remaining.
0:08:13 > 0:08:14Got to get these in.
0:08:14 > 0:08:17Baking a trifle base presents a unique challenge.
0:08:17 > 0:08:19Boudoir biscuits in.
0:08:19 > 0:08:23As it's traditionally soaked in alcohol afterwards, it needs
0:08:23 > 0:08:27to be just firm enough to absorb the liquid without disintegrating.
0:08:27 > 0:08:30- Not quite.- Knowing you, you've got 500 things going on.
0:08:30 > 0:08:31I've got a million things going on
0:08:31 > 0:08:34and I forget what I'm meant to be focusing on.
0:08:34 > 0:08:37- The biscuits are in - that's good. - That's something, yeah.
0:08:37 > 0:08:41Trifle tradition now gives way to heated controversy.
0:08:41 > 0:08:43I've got a mixture of Bramley and dessert apples
0:08:43 > 0:08:45and then cinnamon sugar.
0:08:45 > 0:08:47Should the next layer be jam...
0:08:47 > 0:08:49500g of raspberries, 500g of sugar.
0:08:49 > 0:08:52In about 15 minutes, at a steady boil, that will turn into jam.
0:08:52 > 0:08:54..or jelly?
0:08:54 > 0:08:58I am making my own jelly from peach nectar and gelatine sheets,
0:08:58 > 0:08:59so they're soaking here.
0:08:59 > 0:09:01I am not a great fan of jelly.
0:09:01 > 0:09:02It's just not my cup of tea.
0:09:02 > 0:09:05Oh! I'm sorry, you can't have trifle without jelly.
0:09:07 > 0:09:09I am using fresh oranges to make the jelly,
0:09:09 > 0:09:11it's really refreshing, actually,
0:09:11 > 0:09:14and it's a nice combination, with the ginger.
0:09:14 > 0:09:16For Beca, baking is all about family,
0:09:16 > 0:09:20as she was taught by her two grandmothers and her mum.
0:09:20 > 0:09:22Nice! Oh!
0:09:22 > 0:09:25Her orange and ginger trifle is a recipe that Beca inherited,
0:09:25 > 0:09:27and has adapted for Bake Off.
0:09:27 > 0:09:29I was brought up on trifle,
0:09:29 > 0:09:31it's a staple in West Wales - trifle.
0:09:31 > 0:09:35After your Sunday roast, which you get nearly every day of the week,
0:09:35 > 0:09:37you have trifle.
0:09:37 > 0:09:39My jam is nearly there...
0:09:39 > 0:09:41a couple of seconds...
0:09:41 > 0:09:45I've been practising this at home for a couple of weeks,
0:09:45 > 0:09:48but we're all trifled out at home.
0:09:49 > 0:09:52Christine has been married to Rob for 31 years
0:09:52 > 0:09:54and when they aren't working together at their
0:09:54 > 0:09:58engraving business, he helps her perfect her baking.
0:09:58 > 0:10:02Christine's pina colada trifle with mango jam, coconut custard
0:10:02 > 0:10:05and rum syrup is one of Rob's personal favourites.
0:10:05 > 0:10:08My husband is really enjoying me being on the Bake Off
0:10:08 > 0:10:11because he just loves his food.
0:10:11 > 0:10:13Shall I just try that?
0:10:13 > 0:10:16Shall I just try another one, make sure it's OK?
0:10:16 > 0:10:20OK, bakers, one hour to go. One hour left.
0:10:20 > 0:10:24Argh! I just got ingredients everywhere. This is chaos, kids.
0:10:24 > 0:10:27This is why you organise your space better.
0:10:30 > 0:10:34They're fine. Five minutes in the tin. Go.
0:10:34 > 0:10:36Oops. That was close.
0:10:36 > 0:10:38Nearly lost the lot.
0:10:38 > 0:10:41Caught a little bit at the edges, but I think it's OK.
0:10:41 > 0:10:45Little bit of a dip in the middle. Not too worried.
0:10:46 > 0:10:48I've had a worst dip!
0:10:48 > 0:10:52While their bases cool, the bakers make creme anglaise -
0:10:52 > 0:10:54or custard - from scratch.
0:10:54 > 0:10:55Is custard the scary layer?
0:10:55 > 0:10:58For me, yeah. It's always been difficult for me,
0:10:58 > 0:11:01but I've been shown this week how to do it and I practised
0:11:01 > 0:11:03- and practised it...- Foolproof!
0:11:03 > 0:11:05Mark has only had to nip out to the back garden
0:11:05 > 0:11:08to get the eggs for his custard practice,
0:11:08 > 0:11:11and his ginger, mango and passion fruit trifle
0:11:11 > 0:11:13features custard flavoured with dark rum.
0:11:13 > 0:11:16- What have you got in here? - Egg yolks and caster sugar.
0:11:16 > 0:11:19- And you've whisked it?- To blend.
0:11:19 > 0:11:21To blend, with a bit of cornflour.
0:11:21 > 0:11:24- Ah, you've got cornflour in there. - Yeah.- OK.
0:11:24 > 0:11:26What's the problem?
0:11:26 > 0:11:30- That's not the method I would do. Put it that way.- OK.- OK.
0:11:30 > 0:11:33Perfect creme anglaise is a mixture of egg yolk and sugar
0:11:33 > 0:11:38carefully combined with warm milk and infused with vanilla.
0:11:38 > 0:11:41It needs to be quite sort of thick, not too sloppy.
0:11:41 > 0:11:44The heat from the milk should be enough to thicken the custard
0:11:44 > 0:11:46without the need for cornflour.
0:11:46 > 0:11:48I'm making a custard out of coconut milk.
0:11:48 > 0:11:50It needs the cornflour to thicken it
0:11:50 > 0:11:53because I can't afford to have a runny custard.
0:11:53 > 0:11:57But too much heat and the mixture will split into a useless mess.
0:11:59 > 0:12:01This needs to be done again.
0:12:01 > 0:12:03This is an ex-custard.
0:12:05 > 0:12:07It's like school dinners gone wrong.
0:12:07 > 0:12:09HE GROANS
0:12:09 > 0:12:11- What custard are you doing? - Just vanilla.- Yeah.
0:12:11 > 0:12:13- It's taking ages. - It is, isn't it?
0:12:13 > 0:12:17I'm getting impatient.
0:12:17 > 0:12:19I got loads to do yet.
0:12:19 > 0:12:21I've got to make that into proper custard,
0:12:21 > 0:12:24I've got two types of caramel to make...
0:12:24 > 0:12:26so...yeah.
0:12:26 > 0:12:28HE WHIMPERS
0:12:28 > 0:12:30Howard is a keen jogger when he's not baking.
0:12:32 > 0:12:35He spent weeks perfecting a caramel and apple trifle,
0:12:35 > 0:12:37topped with macadamia nuts.
0:12:37 > 0:12:41You are doing the true creme anglaise with just egg yolk.
0:12:41 > 0:12:44- That's right. - So, no cornflour?- No cornflour.
0:12:44 > 0:12:48So, you're being the bravest of everybody here, and I wish you good luck.
0:12:48 > 0:12:51I've curdled it again!
0:12:51 > 0:12:53I've got scrambled eggs.
0:12:55 > 0:12:57HE SIGHS
0:12:57 > 0:13:01Actually, I might be overreacting. I think it might be fine.
0:13:01 > 0:13:03It was just thickening unevenly.
0:13:03 > 0:13:05While their custard is cooling in the fridge...
0:13:05 > 0:13:09I wouldn't normally put biscuits on top but...
0:13:09 > 0:13:11..some bakers have chosen to use the time to make
0:13:11 > 0:13:13toppings for their trifle.
0:13:13 > 0:13:15Going in!
0:13:15 > 0:13:17I'm making amaretti biscuits
0:13:17 > 0:13:19and they will go on top of the trifle.
0:13:19 > 0:13:22Kimberley's drive to perfect original baking recipes
0:13:22 > 0:13:25has to compete with her passion for salsa dancing.
0:13:25 > 0:13:30The amaretti biscuits decorating her peach, almond and ginger trifle
0:13:30 > 0:13:32also have competition.
0:13:32 > 0:13:35Either something has melted or that's honeycomb.
0:13:35 > 0:13:37- That's honeycomb. - That's honeycomb.
0:13:37 > 0:13:39Oh, that looks gorgeous.
0:13:41 > 0:13:42That's quite good, actually.
0:13:49 > 0:13:52Readers, I married her! That's amazing.
0:13:52 > 0:13:55With his first ever trifle recipe...
0:13:55 > 0:13:57Ah, they're about the same size.
0:13:57 > 0:13:59..Ali is hoping to go one better.
0:13:59 > 0:14:00No-one likes a soggy macaroon.
0:14:00 > 0:14:03His trifle will be topped with lemon macaroons.
0:14:03 > 0:14:06If that doesn't impress them, I don't know what will.
0:14:06 > 0:14:09So this is my attempt to be a contender.
0:14:09 > 0:14:14OK, bakers, time to start getting those ladyfingers in a bowl.
0:14:14 > 0:14:17Each layer in the bakers' Signature trifle must be distinct.
0:14:17 > 0:14:20I hate trying to put square things into round things.
0:14:20 > 0:14:24I'm as surprised as anyone else that this is actually working.
0:14:27 > 0:14:30Key to the trifle's success is creating an attractive design
0:14:30 > 0:14:35against the sides of the glass bowl before adding the custard.
0:14:36 > 0:14:38Where is my custard?
0:14:38 > 0:14:39Oh, no!
0:14:39 > 0:14:41I'm so sorry, Howard.
0:14:42 > 0:14:44What's happened?
0:14:44 > 0:14:48I used Howard's custard by error. We were both in the same fridge
0:14:48 > 0:14:51and I forgot what my bowl was, and I've used his.
0:14:51 > 0:14:55- I haven't used it all, but I am really upset.- Howard, this is...
0:14:55 > 0:14:57It's like a recurring nightmare...
0:14:57 > 0:15:00So, now that you've taken possession of Deborah's custard.
0:15:00 > 0:15:03- And his own. I'm really sorry. - I've got some of my own.
0:15:03 > 0:15:06It's either a terrible error or the most incredible case of
0:15:06 > 0:15:09- baking espionage I've ever seen. - I'm really sorry.
0:15:09 > 0:15:13I'm sure that one custard is as good as another.
0:15:13 > 0:15:15One love, one custard.
0:15:15 > 0:15:19OK, bakers, get those ladyfingers soggy. It's just five minutes...
0:15:19 > 0:15:20Oh, no!
0:15:23 > 0:15:25I'm happy, cos they were my biggest worry.
0:15:25 > 0:15:27I just want some crushed meringue around the edge
0:15:27 > 0:15:30and a bit in the middle.
0:15:41 > 0:15:43Almost there. Come on, Ali.
0:15:46 > 0:15:49(Where's the spoon when you need one?)
0:15:49 > 0:15:51What are you looking for, Howard?
0:15:51 > 0:15:56- A spoon.- What sort? A dessertspoon? I will get you one.- Thank you.
0:15:58 > 0:16:01- Spoons? - There are no spoons in there.
0:16:01 > 0:16:04Right. Will a knife do? A palette knife?
0:16:06 > 0:16:08Thank you.
0:16:11 > 0:16:14This is the first time I've ever used a blowtorch. Oh, wow!
0:16:14 > 0:16:16This is fun!
0:16:19 > 0:16:21Triflers, that is it.
0:16:21 > 0:16:24Please stop trifling around now.
0:16:26 > 0:16:28The bake's over, step away.
0:16:36 > 0:16:40All the signature trifles will now be judged by Mary and Paul.
0:16:44 > 0:16:47I love what you've done to these palm trees.
0:16:47 > 0:16:51You can actually see the sand. It's set up almost like a scene.
0:16:55 > 0:16:59I can taste the coconut. And the sponge has kept its texture.
0:16:59 > 0:17:03I love the flavour a lot. The coconut, the sponge.
0:17:03 > 0:17:05I think a shallower dish spread out a bit more,
0:17:05 > 0:17:09and then you get a bit of every flavour.
0:17:09 > 0:17:10OK, we've got some layers going on.
0:17:10 > 0:17:13Could you have got any more in there(?)
0:17:13 > 0:17:15I did wonder, when I saw the dish, how I was going to
0:17:15 > 0:17:18maintain my reputation of doing truly massive bakes.
0:17:18 > 0:17:21- You have.- You have. I don't think anyone could beat that.
0:17:21 > 0:17:23I actually heard suction then.
0:17:23 > 0:17:26Actually, there was. It was extraordinary.
0:17:26 > 0:17:28It nearly took his arm off.
0:17:30 > 0:17:33I think the creme pat is good. It is holding well.
0:17:33 > 0:17:37And you have just got the right amount of soaking of the sponge.
0:17:39 > 0:17:42The definition, actually, in the layers are very good.
0:17:42 > 0:17:43I love the idea of the top.
0:17:43 > 0:17:46Those little almond biscuits and honeycomb.
0:17:46 > 0:17:49- I wouldn't have thought of it myself but it goes very well.- Thank you.
0:17:49 > 0:17:53To me, the custard layer is rather thick.
0:17:53 > 0:17:55All I'm getting is the orange liqueur
0:17:55 > 0:17:57and the orange, rather than the rhubarb.
0:17:57 > 0:18:01- It takes some doing, overpowering rhubarb.- Yes, but you managed to do it!
0:18:02 > 0:18:05Probably a thinner layer of the cake underneath.
0:18:05 > 0:18:08That's really sort of cake with fruit on top, on custard.
0:18:08 > 0:18:10The custard is very slack, it needs to be thicker.
0:18:12 > 0:18:15I think it's probably slightly over decorated.
0:18:15 > 0:18:17The crunch on the top, maybe even just a line of it
0:18:17 > 0:18:20inside the cream, would have been nicer, rather than on the top.
0:18:20 > 0:18:23A little bit less custard, a little bit less cream - perfect.
0:18:24 > 0:18:28You were clever to think of doing the jelly in two different tins.
0:18:28 > 0:18:30The jelly is lovely.
0:18:30 > 0:18:32The problem is the custard is quite slack,
0:18:32 > 0:18:36so what you've technically got is a ginger cake with a bit of jelly.
0:18:37 > 0:18:40Quite ambitious to make those macaroons on the top.
0:18:41 > 0:18:45You've sort of done traditional but a bit of a twist with it.
0:18:45 > 0:18:48I'm finding something to have a go at.
0:18:48 > 0:18:49You've just over-filled it.
0:18:49 > 0:18:51The macaroon's got chewiness to it.
0:18:51 > 0:18:53The sponges at the bottom are beautifully soaked,
0:18:53 > 0:18:55they are nice and soft. The cream is excellent.
0:18:55 > 0:18:58There's sharpness coming from the lemon and the raspberry...
0:18:58 > 0:19:01- That's a nice trifle.- That's good. - Thank you.
0:19:06 > 0:19:09It looks most pleasing and attractive, doesn't it? And fun.
0:19:12 > 0:19:15That's a pina colada, for sure. Even the little taste of Malibu
0:19:15 > 0:19:16as well, just the right amount,
0:19:16 > 0:19:20but the flavour of the sponge as well, the flavours of the fruit...
0:19:20 > 0:19:22the overall flavour and look of it is superb.
0:19:24 > 0:19:27I ended up using Howard's custard.
0:19:27 > 0:19:28That's a great custard.
0:19:28 > 0:19:31So, your custard, if I remember, you had a little cornflour.
0:19:31 > 0:19:34- I did.- ..whereas Howard did his... and no cornflour.
0:19:34 > 0:19:36We'll taste it first and then I want to taste
0:19:36 > 0:19:38the custard separate as well...
0:19:42 > 0:19:44- The custard's good, Howard. - Well done, Howard.
0:19:44 > 0:19:47- Overall, the flavours are fantastic. - Thank you.
0:19:47 > 0:19:49If the swiss roll hadn't been quite as soaked,
0:19:49 > 0:19:51it would have held together.
0:19:52 > 0:19:56So we're now moving on to Howard and we'll just see how your custard
0:19:56 > 0:19:58- tastes compared with Howard's. - Thank you.
0:20:02 > 0:20:05- The definition is not there in the layers, that's for sure.- OK.
0:20:05 > 0:20:08OK, I can see an issue immediately.
0:20:08 > 0:20:10This is more liquid, I think.
0:20:10 > 0:20:12The custard is definitely more liquid.
0:20:12 > 0:20:14SHE SIGHS
0:20:14 > 0:20:17All the flavours blend really well together.
0:20:17 > 0:20:19I do not like the skin on the apple.
0:20:19 > 0:20:21Shall we get Deborah over to account for her custard?
0:20:21 > 0:20:23Do you want to come over, Deborah?
0:20:23 > 0:20:24What do you make of the custard?
0:20:24 > 0:20:28The custard is far too slack. Yours was a better custard, Howard.
0:20:28 > 0:20:31Yours needed cooking out more
0:20:31 > 0:20:35- but I think you'd still have a problem with the layers, to be honest.- Yeah.
0:20:37 > 0:20:39At some stage during The Great British Bake Off,
0:20:39 > 0:20:42I might actually do a whole thing
0:20:42 > 0:20:44that is good, as opposed to just elements.
0:20:44 > 0:20:47I'd just like to get one uneventful bake out of the way.
0:20:47 > 0:20:49Each time I get good feedback,
0:20:49 > 0:20:51it just proves to me that I am not idiot.
0:20:51 > 0:20:54Paul said he was trying to find fault in it
0:20:54 > 0:20:57and the only fault he could find was that there was too much of it.
0:20:57 > 0:20:59More is more, when it's trifle.
0:21:01 > 0:21:05The humble trifle may be one of Britain's most popular puddings.
0:21:05 > 0:21:07It wasn't always the way.
0:21:07 > 0:21:11It used to be the exclusive preserve of the aristocracy,
0:21:11 > 0:21:15until one woman pioneered trifle for the masses.
0:21:15 > 0:21:20The Georgian era was a time of rapid economic growth, which brought
0:21:20 > 0:21:23with it an upwardly mobile middle class.
0:21:23 > 0:21:26These social climbers were eager to emulate the opulent lifestyle
0:21:26 > 0:21:30of the aristocracy, especially when it came to fine dining.
0:21:30 > 0:21:33It took one pioneering cookery writer to rescue these
0:21:33 > 0:21:36aspirational middle classes,
0:21:36 > 0:21:38and her name was Hannah Glass.
0:21:38 > 0:21:40Hannah was born into a wealthy family,
0:21:40 > 0:21:43but ran away aged 16 to marry a soldier.
0:21:43 > 0:21:46Living in reduced circumstances, she wanted to re-create
0:21:46 > 0:21:47the tastes of the aristocracy.
0:21:47 > 0:21:50Using all the money she had, she wrote a recipe book that
0:21:50 > 0:21:53revolutionised dining for the middle classes.
0:21:53 > 0:21:57So, Lucy, why do you think The Art Of Cookery was such a huge success?
0:21:57 > 0:21:59Lots of early recipe books were written by
0:21:59 > 0:22:02quite grand male chefs.
0:22:02 > 0:22:06The recipes were a jumble, and she wanted very, very clear sizes
0:22:06 > 0:22:08and measurements, whether it was using as much thyme,
0:22:08 > 0:22:11- the herb, that would sit on a sixpence...- Oh, sweet.
0:22:11 > 0:22:13..or using a piece of butter as big as a walnut.
0:22:13 > 0:22:17So, if you had a servant girl, you could have educated her
0:22:17 > 0:22:20quite quickly on how to prepare a relatively complicated dish.
0:22:20 > 0:22:23You could put on a very a good show from Hannah's book,
0:22:23 > 0:22:25which I think, given the circumstances of her own life,
0:22:25 > 0:22:27coming from quite a good background,
0:22:27 > 0:22:29that would have been a pre-occupation for her
0:22:29 > 0:22:32as well as many thousands of women in London at the time -
0:22:32 > 0:22:35how to appear richer than you are, essentially.
0:22:35 > 0:22:38The most popular pages of the book were those devoted to
0:22:38 > 0:22:40her spectacular trifle.
0:22:41 > 0:22:44Now, trifle was already popular in Georgian Britain,
0:22:44 > 0:22:48but in 1760, Hannah took it to another level
0:22:48 > 0:22:53by introducing a revolutionary new, extra element - jelly.
0:22:53 > 0:22:56Difficult to make, jelly had been enjoyed
0:22:56 > 0:22:58exclusively by the upper classes
0:22:58 > 0:23:02and required an ingredient that may seem rather unappealing to
0:23:02 > 0:23:04modern taste buds.
0:23:04 > 0:23:07Out of the corner of my eye, Jean, I'm spotting a hoof.
0:23:07 > 0:23:09It's a calf foot.
0:23:09 > 0:23:14I think she was the first that actually made a dessert using
0:23:14 > 0:23:17- cows' feet as jelly. - And is it one foot per one trifle?
0:23:17 > 0:23:19Hannah Glass says four.
0:23:19 > 0:23:20- Four feet?!- Yes, four feet.
0:23:21 > 0:23:24I mean, that would be a caldron full.
0:23:24 > 0:23:27Making calf's foot jelly involved many stages
0:23:27 > 0:23:30and would have been a challenge for an uneducated servant,
0:23:30 > 0:23:35but Hannah demystified the process with clear and concise instructions.
0:23:35 > 0:23:37Look at the spoon going in there!
0:23:37 > 0:23:40So, that would have been the consistency...
0:23:40 > 0:23:42of the jelly in the trifle.
0:23:42 > 0:23:45Yes, it's not quite what we're used to these days, is it?
0:23:45 > 0:23:48There's quite a calf-y smell coming off there, Jean,
0:23:48 > 0:23:52- I'm not going to lie to you. - Yes, but it doesn't taste that bad.
0:23:52 > 0:23:54It doesn't taste that meaty.
0:23:54 > 0:23:58Hannah instructs her ambitious readers to build up the layers of
0:23:58 > 0:24:02the trifle as high as possible until it is fit to go on the king's table.
0:24:02 > 0:24:05So, the moment of truth - would you like to try some?
0:24:05 > 0:24:09I can't get over in my mind that I'm about to eat a calf's foot.
0:24:09 > 0:24:12- I think you'll find it tastes quite nice.- OK.
0:24:12 > 0:24:14JEAN LAUGHS
0:24:16 > 0:24:18That's delicious, Jean.
0:24:18 > 0:24:20You can lick the plate, if you like.
0:24:20 > 0:24:23I'd put on a lot of weight in Georgian times, I'm telling you.
0:24:26 > 0:24:28For their second challenge,
0:24:28 > 0:24:32the bakers have no idea which dessert they'll be asked to make.
0:24:34 > 0:24:36Here we all are, technical challenge time.
0:24:36 > 0:24:40Just to let you know, this is one of Mary's recipes.
0:24:40 > 0:24:43We don't want them to find out what you're doing,
0:24:43 > 0:24:45so, Paul and Mary, please leave.
0:24:46 > 0:24:49So, for today's challenge, we would like you to make
0:24:49 > 0:24:52iles flottantes, or floating islands,
0:24:52 > 0:24:55which are, of course, little tiny poached meringues,
0:24:55 > 0:24:57light and fluffy, in a sea of creme anglaise
0:24:57 > 0:24:59and topped with spun sugar.
0:24:59 > 0:25:02You have an hour-and-a-half to make these, so on your marks...
0:25:02 > 0:25:03- Get set...- Bake!
0:25:05 > 0:25:08Iles flottantes are often referred to as "snow eggs"...
0:25:08 > 0:25:12Why would you even float a meringue on custard?
0:25:12 > 0:25:15..due to the colour of the dessert's fluffy meringues
0:25:15 > 0:25:16and their distinctive shapes.
0:25:16 > 0:25:19I haven't made it before, but I know what it should
0:25:19 > 0:25:21look like, which is always helpful.
0:25:25 > 0:25:27So, Paul, floating islands.
0:25:27 > 0:25:29I think you should have a taste.
0:25:29 > 0:25:31They really look so delicate.
0:25:31 > 0:25:35The actual meringue itself - cooked right through, evenly.
0:25:35 > 0:25:37For me, it's all about textures.
0:25:37 > 0:25:39You've got that creamy creme anglaise,
0:25:39 > 0:25:42you've got almost marshmallow-like meringue
0:25:42 > 0:25:43that just melts in the mouth
0:25:43 > 0:25:46and then you hit that little bit of crunch coming from
0:25:46 > 0:25:48the sugar-work on the top.
0:25:48 > 0:25:50It really is a difficult technical bake.
0:25:50 > 0:25:53I think they'll have trouble with that meringue.
0:25:53 > 0:25:56I am going to be fascinated to see what they're going to come up with.
0:25:56 > 0:25:57Never made floating islands before.
0:25:57 > 0:26:01I heard of it before and I've eaten one before. I really love them.
0:26:01 > 0:26:04Mary's recipe only contains very basic instructions.
0:26:04 > 0:26:06(Make the meringue...)
0:26:06 > 0:26:08I've made them before, I've eaten them before.
0:26:08 > 0:26:10I'm feeling quite lucky.
0:26:10 > 0:26:11The key to a good meringue is
0:26:11 > 0:26:14not to over-whip the whites in the first place,
0:26:14 > 0:26:16so they just hold their shape. Not overdone.
0:26:16 > 0:26:18Oh, I've split the egg. No, I haven't.
0:26:18 > 0:26:21I think one of the shells has just poked into one of the yolks
0:26:21 > 0:26:24because I got egg yolk on my hands and one of them has split.
0:26:24 > 0:26:26So, start again. Schoolboy error.
0:26:26 > 0:26:29You want to make sure that all the sugar is properly incorporated
0:26:29 > 0:26:31and that's it gets a chance to break down and
0:26:31 > 0:26:34if you add it all too quickly, you can deflate the meringue.
0:26:34 > 0:26:37That way you get a nice, shiny...
0:26:37 > 0:26:39stiff meringue, which it has to be
0:26:39 > 0:26:41to do these, because you want a shape.
0:26:41 > 0:26:44If the French meringue isn't stiff...
0:26:44 > 0:26:45Nice and firm.
0:26:45 > 0:26:47..when it's poached, it will disintegrate.
0:26:47 > 0:26:49Do I dare?
0:26:49 > 0:26:51That's a firm meringue.
0:26:53 > 0:26:55The meringue then needs to be shaped...
0:26:55 > 0:26:57I don't want to do the first one.
0:26:57 > 0:27:00I'm going to wait until someone else does it, see how they do it.
0:27:00 > 0:27:03..using a delicate technique called quenelling.
0:27:03 > 0:27:06They are meant to look like three-sided spoon shapes.
0:27:06 > 0:27:08Three of them together.
0:27:08 > 0:27:10I think they ought to be a bit stiffer than this,
0:27:10 > 0:27:13but I will have to work with it.
0:27:14 > 0:27:17I think the reason this is looking so ugly is
0:27:17 > 0:27:19because I am trying to make it too big.
0:27:19 > 0:27:20Is that big enough?
0:27:20 > 0:27:22Cos it says to make six.
0:27:23 > 0:27:25But that's the size of the spoon.
0:27:25 > 0:27:27I'm seeing Beca do it.
0:27:27 > 0:27:29She has quite big ones...
0:27:29 > 0:27:31Uh, big quenelles.
0:27:31 > 0:27:33One hour remaining.
0:27:33 > 0:27:34It just says here....
0:27:35 > 0:27:37SHE MUMBLES
0:27:37 > 0:27:38Poach in the milk.
0:27:39 > 0:27:41Poach in the milk.
0:27:43 > 0:27:46Mary hasn't specified a pan size,
0:27:46 > 0:27:48cooking temperature or duration.
0:27:48 > 0:27:51Everyone seems to be using either this pan...
0:27:53 > 0:27:56..or this pan. No-one is using that pan.
0:27:57 > 0:27:58Hmm.
0:27:58 > 0:28:01I've changed the pan and I've gone for the wider one,
0:28:01 > 0:28:03and I've put the lid on it and
0:28:03 > 0:28:06although I don't want the milk and cream to boil,
0:28:06 > 0:28:10I'm hoping there will be enough heat to cook the top of the meringue.
0:28:10 > 0:28:13I think I'll have it on quite a moderate heat myself,
0:28:13 > 0:28:16because you'd normally do meringues in the oven at quite a low heat.
0:28:16 > 0:28:20I feel like I am in meringue no-man's-land right now...
0:28:20 > 0:28:21Oh, dear. He's gone wrong.
0:28:21 > 0:28:23Well, I'm not sure that I'm meant to turn them.
0:28:23 > 0:28:26I think, they should just cook through.
0:28:26 > 0:28:28Agh! I can't turn it over.
0:28:28 > 0:28:32I might be all wrong here, but I don't really want to flip them over.
0:28:32 > 0:28:34These are one giant mass.
0:28:34 > 0:28:35I have to do some more, surely.
0:28:35 > 0:28:37No, yours are the right size. Trust me.
0:28:37 > 0:28:38I've got to redo that one.
0:28:38 > 0:28:41I'm concerned about getting them cooked, but
0:28:41 > 0:28:43I don't want it to be rubbery if I overcook it.
0:28:43 > 0:28:47I feel that they're firm and that they feel firm throughout.
0:28:47 > 0:28:50I don't think that's cooked.
0:28:50 > 0:28:53Now, you've gone for, I think,
0:28:53 > 0:28:56a metaphor for climate change.
0:28:56 > 0:28:58Maybe they weren't poached long enough or...
0:28:58 > 0:29:00- That custard is now boiling, isn't it?- Yeah.
0:29:00 > 0:29:03- All I know about custard is that's not a good thing, is it?- No.
0:29:03 > 0:29:05Oh, my God, this is genius.
0:29:05 > 0:29:06I am now...
0:29:08 > 0:29:11..sculpting my quenelle so it's the right size.
0:29:11 > 0:29:14I'm starting again cos I'm not happy with those.
0:29:14 > 0:29:18I am not sure how confident I feel about being able to finish it.
0:29:20 > 0:29:23While all the other bakers' quenelles cool,
0:29:23 > 0:29:26they should make a creme anglaise from the poaching milk
0:29:26 > 0:29:27and leftover egg yolks.
0:29:29 > 0:29:33That's just milk and cream strained. I've taken the meringue pieces out.
0:29:33 > 0:29:37Hi, Deborah. I suppose the big question is, is this your custard
0:29:37 > 0:29:39or is it Howard's custard?
0:29:39 > 0:29:40Or have you just gone off piste now
0:29:40 > 0:29:43and just, I don't know, gone for Rob's custard?
0:29:43 > 0:29:46- Whoever is doing the best! - No-one is safe around you.
0:29:46 > 0:29:52OK, bakers, 15 minutes of floating languidly until you come ashore.
0:29:52 > 0:29:54They are definitely better.
0:29:54 > 0:29:56Make spun sugar.
0:29:58 > 0:30:01I'm heating the sugar so it sticks to the back of the spoon.
0:30:01 > 0:30:03I don't know what I do with it.
0:30:03 > 0:30:05I don't know what temperature it's to be at.
0:30:05 > 0:30:07It's got to get to the stage where it's forming strings
0:30:07 > 0:30:09as it drops off the spoon.
0:30:09 > 0:30:10And then with a bit of luck...
0:30:10 > 0:30:13- Do you know what temperature it's supposed to be?- Absolutely not.
0:30:13 > 0:30:16It's getting there. It's getting longer.
0:30:16 > 0:30:18No, that's not right.
0:30:18 > 0:30:21- That's one strand.- That's spun sugar - what you talking about?!
0:30:21 > 0:30:24The key to spun sugar is to work fast.
0:30:24 > 0:30:26I'm just seeing if it'll...no.
0:30:26 > 0:30:27It's working, isn't it?
0:30:27 > 0:30:30Before it cools and hardens, the sugar should be flicked
0:30:30 > 0:30:33back and forth across a greaseproof surface.
0:30:33 > 0:30:36I'm just going to have to make do with flat spun sugar.
0:30:36 > 0:30:39I'm going to try the "wiggly between two dangly things" technique.
0:30:39 > 0:30:42- Oh, is that a technical term(?) - That's the approved technique.
0:30:42 > 0:30:47Oh, look, I've got four strands - count them, four strands!
0:30:47 > 0:30:48OK, bakers, whatever you've done -
0:30:48 > 0:30:52Shetland, Hebrides, Outer Hebrides, Lundy. It doesn't matter.
0:30:52 > 0:30:56- Just get them floating. You've got five minutes.- Come on...
0:30:56 > 0:30:59Living dangerously here cos I've got two things on probably higher than
0:30:59 > 0:31:03they ought to be, both the sugar for the spun sugar, and this custard.
0:31:03 > 0:31:05That's burnt, isn't it?
0:31:06 > 0:31:08We need to reach a ribbon.
0:31:11 > 0:31:13Look at the wee droplets.
0:31:16 > 0:31:17Ooh!
0:31:20 > 0:31:22Make it into a ball.
0:31:22 > 0:31:26You're a clever sausage! Now, just five more of those, please.
0:31:28 > 0:31:30They are not really very ball-like, are they?
0:31:30 > 0:31:32That's a bit knitty.
0:31:33 > 0:31:35Oh!
0:31:40 > 0:31:42OK, you spin doctors, time is up.
0:31:44 > 0:31:47So, if you'd like to bring your iles flottantes
0:31:47 > 0:31:49and pop them behind the photograph of yourself,
0:31:49 > 0:31:51then the judging can commence.
0:31:53 > 0:31:56Mary and Paul are looking for light, perfectly poached meringues,
0:31:56 > 0:32:00silky creme anglaise and, finally, spun sugar.
0:32:00 > 0:32:02They all look quite different.
0:32:02 > 0:32:04And they'll have no idea whose they are judging.
0:32:04 > 0:32:08Just start down here. I don't think it looks very good at all.
0:32:08 > 0:32:11They have lost their shape and they're not ovals.
0:32:11 > 0:32:15The spun sugar has gone down into the custard and made it sweeter.
0:32:15 > 0:32:17It is very glutinous as well.
0:32:17 > 0:32:18(Shocking.)
0:32:18 > 0:32:22Nice spun sugar on the top here. They're a good oval shape.
0:32:22 > 0:32:24Custard looks a good colour.
0:32:25 > 0:32:27That's a good effort, isn't it?
0:32:27 > 0:32:30That meringue is beautiful, it melts in the mouth.
0:32:30 > 0:32:35That meringue itself, that needed more beating until it was shiny.
0:32:35 > 0:32:37I think it needed more sugar-work as well.
0:32:37 > 0:32:40The sauce anglaise is not too bad. It's pretty much there.
0:32:40 > 0:32:41It tastes very nice.
0:32:43 > 0:32:45The spun sugar hasn't really appeared.
0:32:45 > 0:32:48It's got six little pieces of spun sugar on top.
0:32:48 > 0:32:51They've either over or under-whipped this meringue.
0:32:52 > 0:32:55It's burnt, this sugar. See how dark that is?
0:32:55 > 0:32:58The meringue, when you're cutting it, is holding its shape
0:32:58 > 0:33:00and it's a better texture.
0:33:00 > 0:33:02The custard is about right, really.
0:33:04 > 0:33:07They are quite smooth. It's lost a bit of the height, hasn't it?
0:33:07 > 0:33:09- The sauce is all over it. - Little bit split.
0:33:09 > 0:33:12It is split. It's a bold meringue, though. It's nice and smooth.
0:33:14 > 0:33:17A different interpretation here of the spun sugar.
0:33:17 > 0:33:20It's not finely spun, but it looks quite attractive.
0:33:20 > 0:33:22The anglaise looks all right, actually.
0:33:22 > 0:33:24- The texture's good.- Mm-hm.
0:33:26 > 0:33:28The spun sugar's gone down.
0:33:28 > 0:33:32It's a good custard, but the consistency looks just about right.
0:33:33 > 0:33:36- These are huge. - They are massive, aren't they?
0:33:36 > 0:33:38- That custard's just a bit too thin.- Yeah.
0:33:38 > 0:33:39Let's see how the texture is.
0:33:39 > 0:33:42They just needed longer poaching.
0:33:42 > 0:33:44It's not a smooth meringue.
0:33:44 > 0:33:46These are...
0:33:46 > 0:33:50- ..pancakes.- And these meringues are actually weeping.
0:33:50 > 0:33:52The volume is coming out of them.
0:33:52 > 0:33:55It's collapsed and it isn't a perfect shape.
0:33:55 > 0:33:57Actually, I don't like the flavour on that one either.
0:33:57 > 0:34:01This one has got a beautifully shaped quenelle.
0:34:01 > 0:34:04Custard...looks all right as well, actually.
0:34:04 > 0:34:06Nice spun sugar on here.
0:34:06 > 0:34:08- Mmm. That's good.- I like that one.
0:34:10 > 0:34:12Paul and Mary will now rank the iles flottantes
0:34:12 > 0:34:15from worst to best.
0:34:15 > 0:34:17In 11th place...
0:34:17 > 0:34:19- this one here.- That would be me.
0:34:19 > 0:34:22- You know where you went wrong. - I do now.
0:34:22 > 0:34:24In 10th place...is this one.
0:34:24 > 0:34:27What happened to these huge bombs of meringues?
0:34:27 > 0:34:30- I did use the spoons we were given. - Were the spoons this big?
0:34:30 > 0:34:32No, I promise you, I am feeding an army.
0:34:32 > 0:34:36Number nine - sauce a little bit sort of all gluey.
0:34:36 > 0:34:39Frances is eighth, Howard seventh, Kimberley sixth,
0:34:39 > 0:34:41and Ali is ranked fifth.
0:34:41 > 0:34:44- Four is this one.- Me. - The sugar-work I like, actually.
0:34:44 > 0:34:47The taste of that custard was good as well.
0:34:47 > 0:34:50Number three right here. The custard was a little on the thick side,
0:34:50 > 0:34:54but beautiful shapes and the texture was good.
0:34:54 > 0:34:56Number two is this one.
0:34:56 > 0:34:59- That's me. - Nice one, Rob. Neat, tidy.
0:34:59 > 0:35:01The custard was nice as well.
0:35:01 > 0:35:03And number one - well done.
0:35:03 > 0:35:05ALL: Well done, Glenn.
0:35:05 > 0:35:07APPLAUSE
0:35:07 > 0:35:11These are a beautiful shape, excellent custard,
0:35:11 > 0:35:14good spun sugar - it can be done.
0:35:17 > 0:35:19I am feeling absolutely fantastic.
0:35:19 > 0:35:23I didn't know, really, what I was doing and I thought
0:35:23 > 0:35:26if I'm bottom or second to bottom, I'll have done well,
0:35:26 > 0:35:29so to come fourth, I'm still stunned.
0:35:29 > 0:35:31I was happy with my spun sugar.
0:35:32 > 0:35:33That's one positive.
0:35:33 > 0:35:36And I wasn't 11th.
0:35:36 > 0:35:38I don't know how to spin sugar, I can't make creme anglaise
0:35:38 > 0:35:41and I've never poached a meringue in my life.
0:35:46 > 0:35:48DUCKS QUACK
0:35:50 > 0:35:52One dessert challenge remaining,
0:35:52 > 0:35:55one more chance to secure a place in the next Bake Off
0:35:55 > 0:35:58and one last opportunity to claim Star Baker.
0:36:00 > 0:36:02It's nice to see Glenn up at the top end.
0:36:02 > 0:36:04He's been sort of mid-range for a while now.
0:36:04 > 0:36:06- He has pulled away slightly. - Ruby as well.
0:36:06 > 0:36:09I thought her trifle was excellent, third in the technical.
0:36:09 > 0:36:12Christine, great pina colada trifle as well.
0:36:12 > 0:36:15Such an original idea and it really, really worked, all those flavours.
0:36:15 > 0:36:19- Will you lose one or two bakers today?- Wait and see.
0:36:19 > 0:36:24Oh, that put me in my place! But who do you think is in real danger?
0:36:24 > 0:36:27Definitely, I'm afraid, Mark. His trifle wasn't that good
0:36:27 > 0:36:29and he was last in the technical.
0:36:29 > 0:36:31Beca, because of the disaster with the trifle.
0:36:31 > 0:36:34Deborah, I thought she was lucky to have Howard's custard.
0:36:34 > 0:36:37You know there's a penalty for taking someone's creme anglaise?
0:36:37 > 0:36:40You can be taken into CUSTODY.
0:36:40 > 0:36:42Oh, dear me...I thought...
0:36:42 > 0:36:45THEY LAUGH
0:36:45 > 0:36:47You are a fool. Well done.
0:36:51 > 0:36:55Bakers, today Mary and Paul would love you to
0:36:55 > 0:36:56come up with some petits fours.
0:36:56 > 0:36:59We're actually looking for petit 24, in fact.
0:36:59 > 0:37:0012 biscuit based, 12 sponge based.
0:37:00 > 0:37:02You can do what you like within that.
0:37:02 > 0:37:05You can make them with chocolate, you can add sugar-work,
0:37:05 > 0:37:08whatever you like but they must be bite-sized.
0:37:08 > 0:37:10I know Paul looks like a silverback -
0:37:10 > 0:37:12mouth of a pixie.
0:37:12 > 0:37:15OK, so, you have got three hours in which to do this.
0:37:15 > 0:37:18- On your marks...- Get set...- Bake!
0:37:21 > 0:37:24I'm juggling it with a strict order today so that if I do this first,
0:37:24 > 0:37:27then that, then that, and I'm really trying to stick to it.
0:37:27 > 0:37:30I think the secret is keep your basic bake easy.
0:37:30 > 0:37:33Whatever you're going to add to it, whether it be flavours or toppings,
0:37:33 > 0:37:37go to town on that, but make sure your proper bake is perfect.
0:37:37 > 0:37:43There are so many elements to do for both, and time is really tight.
0:37:43 > 0:37:46It's the most difficult challenge yet.
0:37:46 > 0:37:48Lots of different icings, lots of different fillings.
0:37:48 > 0:37:53They've all got to be precise. It's absolutely pushing them.
0:37:53 > 0:37:56It just feels a really frenzied bake, generally.
0:37:56 > 0:37:58Three hours is not a huge amount of time,
0:37:58 > 0:38:02but broken down, it's easy to attain the perfect petit four.
0:38:02 > 0:38:04Everything I have made so far
0:38:04 > 0:38:06has being too big, too deep, too wide, too broad,
0:38:06 > 0:38:09and it's petit four day...
0:38:09 > 0:38:11so I have to make them small!
0:38:11 > 0:38:13Glenn is making bouchees of sea salt,
0:38:13 > 0:38:15caramelised billionaire shortbread,
0:38:15 > 0:38:20and orange financiers topped with kumquat and Italian butter cream.
0:38:20 > 0:38:24I'm cooling my beurre noisette - nutty butter, basically.
0:38:24 > 0:38:27Traditionally, French financiers start with a batter
0:38:27 > 0:38:30made with ground almonds and beurre noisette.
0:38:30 > 0:38:33It's basically butter that you boil a bit
0:38:33 > 0:38:35until the milk solids separate, go the colour of a hazelnut -
0:38:35 > 0:38:38that's what "noisette" means in French - and somehow,
0:38:38 > 0:38:41the butter's nuttiness just really works with the almonds.
0:38:41 > 0:38:45This is the Sachertorte, which is nearly ready to go into the oven.
0:38:45 > 0:38:49It should be quite rich. With a small mouthful, you can take rich
0:38:49 > 0:38:52and beautiful and sickly and all those things.
0:38:52 > 0:38:57Christine's amaretto parcels will be joined by her brandy snap 99-ers,
0:38:57 > 0:39:00filled with raspberries, mascarpone cream and pistachios.
0:39:00 > 0:39:03So, what are you using as a mould?
0:39:03 > 0:39:06I have two little tools here, so when they come out of the oven,
0:39:06 > 0:39:09while they are still soft, they mould round the bottom of the cone
0:39:09 > 0:39:10and make tiny little...
0:39:10 > 0:39:13- Now, what's that? - My husband made it for me.
0:39:13 > 0:39:15Your husband made that.
0:39:15 > 0:39:19I said to him I just want a little thing that makes tiny little cones.
0:39:19 > 0:39:23- I'm actually speechless.- He should be mentioned in dispatches.
0:39:24 > 0:39:26These are my canaille style chocolate cakes.
0:39:26 > 0:39:31A canaille is a very, very soft cake with a crunchy exterior.
0:39:31 > 0:39:36What's really pretty is you get the fluting which the mould provides.
0:39:36 > 0:39:39Deborah's cake will be topped with crystallised pansies
0:39:39 > 0:39:42and, to continue the floral theme, her biscuits are designed to look
0:39:42 > 0:39:44and taste like tiny red roses.
0:39:46 > 0:39:47SHE GASPS
0:39:47 > 0:39:49Shoot. Sorry, I just burned my hand.
0:39:49 > 0:39:52I have so much stuff to remember at the movement.
0:39:52 > 0:39:54I have to keep an eye on my jam, I got a sponge in the oven,
0:39:54 > 0:39:58I'm whipping some meringue, so it's all a bit intense.
0:39:58 > 0:40:00Ruby's petits fours feature lemon shortbread
0:40:00 > 0:40:04and white chocolate seashells filled with raspberry curd
0:40:04 > 0:40:07and a miniature layered cake, which is a bit of a work in progress.
0:40:07 > 0:40:08Tell us about your cake.
0:40:08 > 0:40:13- It's just chocolate and blackberry cake.- Yeah.
0:40:13 > 0:40:15So, how are you decorating it?
0:40:15 > 0:40:17Well, I shall see when I come to it.
0:40:17 > 0:40:21You don't know? Are you winging this one?
0:40:21 > 0:40:25I'm winging it a bit, yeah, I am. I can't lie.
0:40:25 > 0:40:28She's had exams, Paul, she's doing a philosophy degree.
0:40:28 > 0:40:29Good luck, Ruby.
0:40:30 > 0:40:34With their first batches in the oven, the bakers multitasking now
0:40:34 > 0:40:36becomes even more complicated.
0:40:36 > 0:40:39Trying to systematically cross stuff off my list.
0:40:39 > 0:40:42They have to ensure their cakes are evenly baked...
0:40:42 > 0:40:43A little bit longer.
0:40:43 > 0:40:47..whilst at the same time perfecting the biscuit dough.
0:40:47 > 0:40:51I'm doing my petits fours inspired by Tchaikovsky's The Nutcracker ballet.
0:40:51 > 0:40:54So, I am doing ginger nut crackers and then I'm going to be
0:40:54 > 0:40:59presenting them all on, like, a vinyl record on top of a cake stand
0:40:59 > 0:41:02with, like, the nutcracker ballet bites written in the middle.
0:41:02 > 0:41:05Her ginger nut crackers will be sandwiched with cardamom-flavoured
0:41:05 > 0:41:07white chocolate ganache
0:41:07 > 0:41:10and they will partner sugar-plum fairy cakes topped with
0:41:10 > 0:41:12French meringue butter cream.
0:41:12 > 0:41:14The thing with petits fours is they want each one the same,
0:41:14 > 0:41:18so I'm weighing each one out to about five grams.
0:41:18 > 0:41:21It shouldn't take too long to do this. Famous last words.
0:41:21 > 0:41:24Howard is the only baker making a savoury biscuit.
0:41:24 > 0:41:27The theme running across both his petits fours is designed to
0:41:27 > 0:41:30fit with exactly when they are supposed to be eaten.
0:41:30 > 0:41:32I'm doing two petits fours that are
0:41:32 > 0:41:34based on something you might have at the end of a meal,
0:41:34 > 0:41:37so I'm doing a black coffee one, which is the cake,
0:41:37 > 0:41:40and then I am doing one which is based on cheese and biscuits.
0:41:40 > 0:41:43It's essentially like a cheesy biscuit.
0:41:43 > 0:41:45- Oh, right.- Almost like a jammy dodger, where
0:41:45 > 0:41:48you've got the quince paste sandwiched with biscuit ether side
0:41:48 > 0:41:51and a little bit of pear on top.
0:41:51 > 0:41:54I think that can work because a quince paste is not wet.
0:41:54 > 0:41:56- No.- So, the biscuit will stay crisp.
0:41:56 > 0:41:59And white Stilton. It's not like a blue Stilton
0:41:59 > 0:42:01where it brings a strong flavour,
0:42:01 > 0:42:03it's just a quite subtle flavour.
0:42:03 > 0:42:05HE WHISTLES
0:42:07 > 0:42:09Mark's going for something a little sweeter.
0:42:09 > 0:42:12Apart from taste, petits fours are all about presentation.
0:42:12 > 0:42:15I've got to make sure the presentation is bang on.
0:42:15 > 0:42:18He's making rose and pistachio flavoured macaroons to go with
0:42:18 > 0:42:21his chocolate raspberry delights flavoured with raspberry liqueur.
0:42:21 > 0:42:24The macaroons, where are they at the moment. Are they in the fridge?
0:42:24 > 0:42:27- No, I'm just about to lay them out now.- You haven't piped them yet.
0:42:27 > 0:42:31No, I'm about to. There should be an hour and a quarter left, isn't there?
0:42:31 > 0:42:34- Yes.- All right.- How long are you resting them before you bake them?
0:42:34 > 0:42:37- Half an hour.- Is that long enough? - Yes.- Good lad.
0:42:39 > 0:42:42Bakers, you've got one hour left of petit four fun.
0:42:44 > 0:42:47Paul and Mary will demand absolute uniformity.
0:42:47 > 0:42:49Bomb site at the desk.
0:42:49 > 0:42:53And even if they do manage to bake their cakes evenly...
0:42:53 > 0:42:55They're out.
0:42:55 > 0:42:57..the bakers still face the harder task of ensuring
0:42:57 > 0:43:01their miniature biscuits and macaroons emerge from the oven
0:43:01 > 0:43:03with identical colour and texture.
0:43:06 > 0:43:10These aren't the actual petits fours. These are just for decoration.
0:43:10 > 0:43:11Whoops.
0:43:12 > 0:43:15One more minute.
0:43:15 > 0:43:18Beca's miniature macaroons will top her Limoncello
0:43:18 > 0:43:22and blueberry bursts, and ganache topped millionaire shortbreads will
0:43:22 > 0:43:26be filled with freshly made apricot jam flavoured with amaretto.
0:43:26 > 0:43:28I don't know why I thought this would be a good idea,
0:43:28 > 0:43:30but I'm happy with how they look.
0:43:30 > 0:43:32They look really cute. They've got blueberry jam in the middle.
0:43:32 > 0:43:34So, it's really intense.
0:43:34 > 0:43:36I am just doing as much stuff as I can
0:43:36 > 0:43:40on the smallest cake in the world, basically. That's my plan today.
0:43:40 > 0:43:43Deborah's cakes aren't quite small enough.
0:43:48 > 0:43:49I can't do this...
0:43:50 > 0:43:54I'm actually really worried that I can't get them out.
0:43:54 > 0:43:57I just don't know why I have such difficulty.
0:43:57 > 0:44:00It may be the fluting, I don't know, but last time I made them
0:44:00 > 0:44:02they were OK, but I have a bit of a worry today.
0:44:04 > 0:44:06Oh, they are breaking.
0:44:10 > 0:44:12HE LAUGHS
0:44:12 > 0:44:14Oh, dear.
0:44:14 > 0:44:18The macaroons aren't very good. Either they haven't rested for
0:44:18 > 0:44:21long enough and haven't formed a skin or I haven't mixed them enough.
0:44:21 > 0:44:24What I could do with is a really narrow cutter.
0:44:24 > 0:44:26What kind of cutter?
0:44:26 > 0:44:28You're nicking stuff from Howard's bench again.
0:44:28 > 0:44:31It's your natural port of call, isn't it? Howard watch out!
0:44:31 > 0:44:32You need razor wire here!
0:44:32 > 0:44:34Do you know, I had this down to time?
0:44:34 > 0:44:37I cannot even begin to get my head around it
0:44:37 > 0:44:40- and I am so bloody mad. - Have you used these before? - About half a dozen times.
0:44:40 > 0:44:42It'll just neaten it off slightly.
0:44:42 > 0:44:45They look beautiful, like little mounds, which is sweet.
0:44:45 > 0:44:48But I've lost my fluting.
0:44:48 > 0:44:51Let's hope they like the biscuits.
0:44:51 > 0:44:56You've got 15 minutes left on the old petits fours challenge.
0:44:59 > 0:45:04I'm just getting them so that they hold into their shapes,
0:45:04 > 0:45:05but it's jolly hot.
0:45:11 > 0:45:12I'm making sherbet.
0:45:14 > 0:45:16It's just going to go as a decoration around
0:45:16 > 0:45:18my lemon and blueberry cake.
0:45:23 > 0:45:25So, Mark, this is bodyshop time. You done the panel beating,
0:45:25 > 0:45:28- now it's just a respray and then you're good to go.- Yeah.
0:45:28 > 0:45:29Are you pleased with them?
0:45:29 > 0:45:32No, I'm not brilliant with small.
0:45:32 > 0:45:35What are you going to do about the macaroons? Or is there no escape?
0:45:35 > 0:45:36There is no escape. Really?
0:45:36 > 0:45:39- There is no disguising the macaroons.- You can't, can you?
0:45:46 > 0:45:50Well, I been exposed as winging it today, so that's a worry,
0:45:50 > 0:45:55so they'll be extra eagle-eyed looking out for shoddy finishing.
0:45:55 > 0:45:58Nasty, messy chocolate...oh, no!
0:46:04 > 0:46:05I need a plate.
0:46:26 > 0:46:29Bakers, that is literally it. Please step away from the petits fours.
0:46:29 > 0:46:32The Challenge is over.
0:46:42 > 0:46:46Paul and Mary will now judge all of the petits fours.
0:46:46 > 0:46:48I got more gold leaf on my fingers
0:46:48 > 0:46:51than I managed to get on any of them...
0:46:51 > 0:46:56Gold leaf floating gently away with my chances of being Star Baker.
0:47:02 > 0:47:06I don't get the contrast in sizes between those two at all.
0:47:06 > 0:47:08They are more like truffles than biscuits, really.
0:47:15 > 0:47:19- It's not a brilliant shortbread underneath.- Right.
0:47:28 > 0:47:30I love it, I love the flavour.
0:47:30 > 0:47:33You couldn't put it on top, the Italian butter cream? Delicious.
0:47:33 > 0:47:35- Thank you. - Really, really good.
0:47:39 > 0:47:42My brandy snap cones could be a little soft.
0:47:42 > 0:47:44It was a little bit wet. Well, not wet.
0:47:44 > 0:47:46It just wasn't as firm as it should have been.
0:47:48 > 0:47:51They look tempting. They look different and very tricky to make
0:47:51 > 0:47:53those brandy snaps in a cone.
0:47:57 > 0:47:58Gosh, that's scrummy.
0:47:59 > 0:48:02The crunch is still there, It works. Well thought out.
0:48:06 > 0:48:09They are delicious as well. Good sachertorte. Well baked.
0:48:09 > 0:48:11The ganache is good. Good shine on it as well.
0:48:11 > 0:48:14All I am hearing now in my ears is "Mmm!"
0:48:19 > 0:48:24Something is weird in that tent that just makes it so difficult to bake.
0:48:24 > 0:48:27I know how to do macaroons, but today not so much.
0:48:30 > 0:48:31- Macaroon is not good.- No.
0:48:31 > 0:48:34You need to rest them for more than 20 minutes, let me put it that way.
0:48:40 > 0:48:43It's a good flavour. I like it, it's just that they look hideous.
0:48:43 > 0:48:45Yes, they look like little brains.
0:48:45 > 0:48:47The cakes are very thick pieces, aren't they?
0:48:49 > 0:48:52The Genoese is very close textured.
0:48:52 > 0:48:53They are just not polished enough.
0:48:53 > 0:48:55As a petit four, if someone gave me that,
0:48:55 > 0:48:58I'd send it back to the kitchen for sure and ask for the chef.
0:49:02 > 0:49:07It is just a shortbread biscuit with a bit of decoration on.
0:49:07 > 0:49:10I would have liked something sharp in it. It's too sweet.
0:49:10 > 0:49:12I think the look of it is too bland.
0:49:15 > 0:49:18You've done very well to keep those crisp all the way through.
0:49:18 > 0:49:21Creamy as well, the flavours are coming through strong.
0:49:22 > 0:49:27A very good chocolate cake - it's not improved by the topping.
0:49:29 > 0:49:32They look remarkably professional.
0:49:32 > 0:49:35They're delicious. The texture of that sponge is perfect.
0:49:35 > 0:49:37The macaroons haven't got a shiny top.
0:49:37 > 0:49:40I expected precision because that's what you do.
0:49:42 > 0:49:47I've got an awful feeling that having put the thin slices of pear
0:49:47 > 0:49:48on top of the biscuits
0:49:48 > 0:49:50that they look a little bit like onion rings.
0:49:50 > 0:49:54I would have liked a little more white Stilton in there.
0:49:54 > 0:49:56I think you could have done with that blue.
0:49:56 > 0:49:57It's very bitter
0:49:57 > 0:50:02and the actual cake itself is more like a crumb biscuit.
0:50:04 > 0:50:06I think they look absolutely lovely.
0:50:06 > 0:50:08- Thank you, Mary. - You've chosen a scene.
0:50:08 > 0:50:10They are bite-size.
0:50:12 > 0:50:14The flavours that you've got going through there are delicious.
0:50:14 > 0:50:16The French butter cream as well is lovely.
0:50:16 > 0:50:18It melts.
0:50:18 > 0:50:21- Ginger nut crackers. - They look enchanting!
0:50:21 > 0:50:23I think those are lovely and they complement each other.
0:50:23 > 0:50:26Very good bake. What more could we ask?
0:50:28 > 0:50:31I'm not particularly happy with either of them.
0:50:31 > 0:50:33They actually looked better than they did at home,
0:50:33 > 0:50:35so that's something at least.
0:50:42 > 0:50:43They taste lovely.
0:50:43 > 0:50:46That's a bit of all right. I like it.
0:50:46 > 0:50:47The chocolate works well.
0:50:47 > 0:50:50The raspberry, the shortbread is nice and short.
0:50:50 > 0:50:52I'm not sure about the look of the cake...
0:50:55 > 0:50:57..but it is delicious.
0:50:57 > 0:50:59Winging it is OK.
0:50:59 > 0:51:00I didn't mean to.
0:51:00 > 0:51:02I think you just put something together. And it works
0:51:02 > 0:51:05because the flavours are good and it's been baked well.
0:51:11 > 0:51:12Deborah, please come forward.
0:51:14 > 0:51:17At home I would have screamed,
0:51:17 > 0:51:19thrown them in the bin and started again.
0:51:21 > 0:51:24If they don't send me home, I will be gob-smacked.
0:51:29 > 0:51:32It does look a bit of a mess, if I'm going to be brutally honest.
0:51:32 > 0:51:35- These cakes...well, you know about those.- Yes, yes, yes.
0:51:35 > 0:51:38The biscuits, for me, that is just a little bit bright...
0:51:49 > 0:51:51They taste of rose.
0:51:51 > 0:51:53- And that's it.- OK. - That's bone dry...
0:52:06 > 0:52:09Beautiful flavour. It's lovely with the cherry as well.
0:52:09 > 0:52:12The flavour of the chocolate is very good, even though it's not even.
0:52:12 > 0:52:15They are lovely if you don't look at them too closely.
0:52:15 > 0:52:17Thank you. I'll take my glasses off then.
0:52:25 > 0:52:28Everything went to plan. Yay!
0:52:28 > 0:52:31I really like how they look, so now it's down to taste.
0:52:31 > 0:52:35That's the most frustrating thing, not knowing how it tastes.
0:52:35 > 0:52:37I don't want to go!
0:52:41 > 0:52:44They do look very special.
0:52:44 > 0:52:47How you've made those weenie perfect macaroons - I don't know.
0:52:47 > 0:52:50They've got a shine on top. Technically perfect.
0:52:55 > 0:53:00Mm, there's a lovely surprise in the middle there. Beautifully lemony.
0:53:00 > 0:53:01- I like that.- I love that.
0:53:02 > 0:53:04- Yay!- I love that. I love the flavours.
0:53:12 > 0:53:16Beautiful flavours. Marzipan as well especially works extremely well.
0:53:16 > 0:53:19And you've got a beautiful shine on the ganache at the top
0:53:19 > 0:53:20and a pretty decoration.
0:53:20 > 0:53:23- Perfect, yes. They are very very good.- Good.
0:53:37 > 0:53:40I'm sensing it's going to be hard to choose a Star Baker this week.
0:53:40 > 0:53:44You could put Ruby up there. I liked her cake. I loved the flavours.
0:53:44 > 0:53:47I loved the shortbread with the white chocolate, that raspberry inside there.
0:53:47 > 0:53:49- It was so good. - And she was third in technical.
0:53:49 > 0:53:52- Who else is up?- Christine really pushed the boat out with
0:53:52 > 0:53:55the petits fours. It's so unusual to do those little cornets.
0:53:55 > 0:53:58It seems to me this challenge was great for Frances as well.
0:53:58 > 0:54:01One of your criticisms of her has been style over substance.
0:54:01 > 0:54:04I thought the flavours and the whole presentation, precision.
0:54:04 > 0:54:06It was all there. Tick tick tick.
0:54:06 > 0:54:09At the bottom, who would you see being in serious danger
0:54:09 > 0:54:11following this last Showstopper challenge?
0:54:11 > 0:54:13I think, initially, Mark.
0:54:13 > 0:54:15We are looking for finesse and precision.
0:54:15 > 0:54:16He slipped away badly this week.
0:54:16 > 0:54:18There were question marks hanging over Beca.
0:54:18 > 0:54:20Do you think she's done enough to redeem herself?
0:54:20 > 0:54:23- Oh, yes.- Those little tiny macaroons on the top.
0:54:23 > 0:54:26And those macaroons were quite exceptional.
0:54:26 > 0:54:28Howard didn't do so well, did he?
0:54:28 > 0:54:30His technical was a bit disappointing.
0:54:30 > 0:54:32We also had Deborah's custard.
0:54:32 > 0:54:36I think Deborah was certainly capable of doing so much better.
0:54:36 > 0:54:39So, there seems to be a little cluster of bakers around the bottom.
0:54:39 > 0:54:41Could it be that we see two leave today?
0:54:41 > 0:54:43- We will have to decide. - If we marry up...
0:54:43 > 0:54:46Really, that's a whole different show, Paul, but I'm happy.
0:54:46 > 0:54:48That's the spin-off.
0:54:48 > 0:54:53- We could officiate. This is the most exciting thing that's happened to Bake Off...- Will you?
0:54:53 > 0:54:54Unbelievable.
0:54:54 > 0:54:56But will two be going?
0:54:56 > 0:54:58- I don't know.- They never say!
0:54:58 > 0:55:00Inscrutable, the pair of you.
0:55:00 > 0:55:04We will leave you two lovebirds to make your decision.
0:55:04 > 0:55:06I never saw it. Did you? So good at hiding it.
0:55:06 > 0:55:08The chemistry has always been there.
0:55:18 > 0:55:22Bakers, I am the lucky one this week. I've got the joyful task
0:55:22 > 0:55:26of telling you who this week's Star Baker is going to be.
0:55:26 > 0:55:30Paul and Mary decided that this person's
0:55:30 > 0:55:34incredibly cool, steady hand, with execution,
0:55:34 > 0:55:39with technique and, above all, with absolutely superlative flavours.
0:55:39 > 0:55:41This week's Star Baker is...
0:55:42 > 0:55:44..Christine.
0:55:44 > 0:55:45Well done!
0:55:45 > 0:55:46APPLAUSE
0:55:49 > 0:55:52Now, this week I have the slightly onerous task, in fact,
0:55:52 > 0:55:53incredibly onerous.
0:55:53 > 0:55:56Every single week we have to lose one person
0:55:56 > 0:55:58and this week...
0:55:58 > 0:55:59Paul and Mary have decided...
0:56:05 > 0:56:07..that two people will be leaving.
0:56:07 > 0:56:09Oh, my God!
0:56:12 > 0:56:14The first person who will not be joining us
0:56:14 > 0:56:15in the tent next week is...
0:56:18 > 0:56:19..Mark.
0:56:19 > 0:56:21Fair cop.
0:56:21 > 0:56:22And the second person is...
0:56:31 > 0:56:33..Deborah. We will miss you both.
0:56:33 > 0:56:36Come on. Mel and Sue sandwich - in we go...
0:56:36 > 0:56:37A bigger filling!
0:56:37 > 0:56:39Thank you.
0:56:39 > 0:56:42When you take the three challenges overall, it had to be Deborah.
0:56:42 > 0:56:45Likewise when you take the three challenges overall,
0:56:45 > 0:56:46it had to be Mark.
0:56:46 > 0:56:50If he had chosen anyone else I would almost have stood up and said, "No, no."
0:56:50 > 0:56:54I went out to people who were fundamentally better.
0:56:54 > 0:56:59Deborah had huge potential, but she's had a bad two days, really.
0:56:59 > 0:57:00It kicked off with the wrong custard
0:57:00 > 0:57:03and I think from that point on it just kind of...
0:57:03 > 0:57:06Yeah. A cascade of misery!
0:57:07 > 0:57:09We're going to be separated, love!
0:57:10 > 0:57:12It's sad. We don't like it to be two,
0:57:12 > 0:57:15but when you're in a situation like that, when all the others
0:57:15 > 0:57:19are beginning to pull away, it had to be two people leaving today.
0:57:19 > 0:57:21- I'm really going to miss you, matey.- Thank you so much.
0:57:21 > 0:57:24Great time. I've met some lovely people.
0:57:24 > 0:57:25Everyone's been so nice...
0:57:26 > 0:57:28Oh, you're going to do well.
0:57:28 > 0:57:30'It's just that everybody says that. Don't they?
0:57:30 > 0:57:33'Because everybody is so nice and I have met some great people
0:57:33 > 0:57:35'and made some great new friends.'
0:57:35 > 0:57:37It's been the most fantastic
0:57:37 > 0:57:40and most stressful thing I have ever done in my life.
0:57:40 > 0:57:42- Come on.- Yay!
0:57:42 > 0:57:46Mam is going to be very proud and so is my husband and my dad.
0:57:46 > 0:57:48Thank you...
0:57:48 > 0:57:52Afterwards, Paul came up to me and said you nailed it. Well done.
0:57:52 > 0:57:55So, hearing that, I'm just bursting.
0:57:55 > 0:57:58Your husband is going to be so chuffed with you.
0:57:58 > 0:58:00Just got Star Baker!
0:58:01 > 0:58:03SHE LAUGHS
0:58:04 > 0:58:05'Next time...'
0:58:05 > 0:58:07I think that brown stuff is burned.
0:58:07 > 0:58:08'It's pies.'
0:58:08 > 0:58:12'The terror of a soggy bottom has been keeping me up all night.'
0:58:12 > 0:58:13'And tarts.'
0:58:13 > 0:58:14Definitely not my weekend.
0:58:14 > 0:58:17'With signature double-crusted fruit pies...'
0:58:17 > 0:58:19Sounds like it needs planning permission.
0:58:19 > 0:58:21'Technical custard tart perfection...'
0:58:21 > 0:58:22This is going to be a problem.
0:58:22 > 0:58:25'..and Showstopping filo pastry pies.'
0:58:25 > 0:58:28Is anybody up there, the god of crisp?
0:58:28 > 0:58:30'But who will be heading for stardom?'
0:58:30 > 0:58:31That's all right.
0:58:31 > 0:58:33'And who will be heading home?'
0:58:33 > 0:58:36- Hang on, hang on.- Oh, dear.- Hang on.
0:58:36 > 0:58:38(I can't watch this.)
0:58:38 > 0:58:41- Slowly.- We're in there.- Easy.
0:58:41 > 0:58:43- Are we going to the plate? - Easy now.- To the plate!- Easy!
0:58:49 > 0:58:51Subtitles by Red Bee Media Ltd