0:00:03 > 0:00:06It's week four of baking mayhem. We've had bread, cakes, biscuits.
0:00:06 > 0:00:07That tent is seriously hotting up.
0:00:07 > 0:00:10I think it's the friction from Mary's sateen bomber jacket.
0:00:10 > 0:00:12Welcome to the Great British Bake Off.
0:00:12 > 0:00:15'Last time, the bakers took on bread.'
0:00:15 > 0:00:18- Rise!- Oh, it's so stretchy!
0:00:18 > 0:00:20- 'The remaining nine bakers...'- Ooh!
0:00:20 > 0:00:22'..had something to prove.'
0:00:22 > 0:00:25My last chance to rise to the challenge.
0:00:25 > 0:00:26Perfect.
0:00:28 > 0:00:30Pure alchemy.
0:00:30 > 0:00:33'Luis's inventive creations won him the title of Star Baker...'
0:00:33 > 0:00:35Thank you.
0:00:35 > 0:00:39Nice idea, but unfortunately it's not been executed that well.
0:00:39 > 0:00:43'..and Jordan became the third baker to leave the Bake Off tent.
0:00:43 > 0:00:48'Now the remaining bakers face the sauciest Signature Challenge yet.'
0:00:49 > 0:00:51Oh, no, it's all bubbling!
0:00:51 > 0:00:53Now that's what I call a sauce pudding!
0:00:53 > 0:00:56'A Technical where precision is paramount.'
0:00:58 > 0:01:00Don't make a mess.
0:01:00 > 0:01:01It's so hot.
0:01:01 > 0:01:05'And a Showstopper which leads to meltdown in the tent.'
0:01:05 > 0:01:08- Argh!- Freezer, freezer, freezer, please, freezer!
0:01:08 > 0:01:09Argh!
0:01:11 > 0:01:12I think that's sort of unacceptable.
0:01:38 > 0:01:42'The nine bakers have three demanding challenges ahead.'
0:01:51 > 0:01:54Morning, bakers and welcome to your just deserts...
0:01:54 > 0:01:55It's dessert week!
0:01:55 > 0:01:57And for your Signature Bake,
0:01:57 > 0:02:02Paul and Mary would very much like you to make a self-saucing pudding!
0:02:02 > 0:02:05- Oh!- Oh!- BOTH: Self-saucing!
0:02:05 > 0:02:06I'd never heard of it,
0:02:06 > 0:02:09but apparently it's a pud that produces its own moisture.
0:02:09 > 0:02:15The judges would like you, please, to make eight individually portioned
0:02:15 > 0:02:19self-saucing puds, and you can decorate them in any way you choose.
0:02:19 > 0:02:21You can use any flavours that you choose,
0:02:21 > 0:02:25but they must be... BOTH: Self-saucing!
0:02:25 > 0:02:28So, bakers, you've got two hours on the clock today, on your marks...
0:02:28 > 0:02:29Get set...
0:02:29 > 0:02:31BOTH: Bake!
0:02:34 > 0:02:37'The key thing is, when making one of these puddings,'
0:02:37 > 0:02:39is keep your sponge nice and light,
0:02:39 > 0:02:42something that'll bake in very, very quick time.
0:02:42 > 0:02:46The sauce, they want to melt, but the outside you want to bake.
0:02:46 > 0:02:47Timing is everything.
0:02:47 > 0:02:50- MARY:- 'They can make two sorts of puddings,
0:02:50 > 0:02:52'a classic fondant or a sponge
0:02:52 > 0:02:56'which creates its own sauce at the bottom.'
0:02:56 > 0:02:58The sauce has got to be the right consistency,
0:02:58 > 0:03:02and, for me, it's got to have some texture to it.
0:03:03 > 0:03:05Puddings are definitely not my strongest area,
0:03:05 > 0:03:10so I am fairly worried about the outcome of them.
0:03:10 > 0:03:15I think because you're putting fluid with sponge, anything could happen.
0:03:15 > 0:03:17'Most of the bakers are attempting
0:03:17 > 0:03:20'the classic melt-in-the-middle fondant.'
0:03:20 > 0:03:23In my house we love peanut butter, peanut butter in everything,
0:03:23 > 0:03:25so I thought it'd be nice to put it in the fondant.
0:03:25 > 0:03:28I'm going to try and get a peanut butter centre in the middle,
0:03:28 > 0:03:30which, if it works, will be really cool.
0:03:30 > 0:03:34Martha's peanut butter centre will be encased in a chocolate sponge
0:03:34 > 0:03:37and decorated with caramelised peanuts.
0:03:37 > 0:03:39- Good morning, Martha!- Hello!
0:03:39 > 0:03:41- How are you? - Very well, thank you.
0:03:41 > 0:03:43How much of the filling is going to be soft in the middle?
0:03:43 > 0:03:45A lot of the filling should be soft,
0:03:45 > 0:03:47it should be liquid when you break into it.
0:03:47 > 0:03:49And do they hold up once they come out?
0:03:49 > 0:03:51- They have done so far.- Good.
0:03:51 > 0:03:54What's more stressful, Martha? This or doing your exams?
0:03:54 > 0:03:57Last week's exams were OK, but next week's will be more stressful
0:03:57 > 0:03:58cos I've got maths and chemistry.
0:03:58 > 0:04:00So this is a bit of light relief for you.
0:04:00 > 0:04:03- It's relaxing.- Amazing! See you, Martha!- Thank you!
0:04:08 > 0:04:11This is the chocolate mix for the centre of my pudding.
0:04:11 > 0:04:13This is the sauce, if you like.
0:04:13 > 0:04:15And I'm mixing this one first
0:04:15 > 0:04:19because I want this really quite well chilled,
0:04:19 > 0:04:22so that when it goes into the centre of the pudding,
0:04:22 > 0:04:24it's colder than the outside.
0:04:24 > 0:04:28Nancy is planning an ambitious layered fondant
0:04:28 > 0:04:32with chocolate and pistachio sponges surrounding the chocolate centre.
0:04:32 > 0:04:35About how much runny sauce are you going to get in the middle?
0:04:35 > 0:04:41My ideal is that when you cut into it, the green sponge is cooked
0:04:41 > 0:04:43and all of the brown runs out.
0:04:43 > 0:04:44I've had it once.
0:04:44 > 0:04:48- Once?!- Out of how many times, Nancy?
0:04:48 > 0:04:49- Ten?- Ten...
0:04:49 > 0:04:52The thing is... OK, I won't say, but...
0:04:52 > 0:04:54- Go on, say it. - No, no, no, it takes guts,
0:04:54 > 0:04:57I like people that push the envelope a little bit...
0:04:57 > 0:04:59I do do a fondant quite regularly
0:04:59 > 0:05:01and I thought I need to up my game a bit.
0:05:01 > 0:05:03No, good luck, I hope it comes out.
0:05:03 > 0:05:07'The bakers need to allow enough time to chill their saucy centres,
0:05:07 > 0:05:10'so that, in the oven, the middle stays molten
0:05:10 > 0:05:14'while the sponge batter turns into a cake-like crust.'
0:05:14 > 0:05:20I'm making chocolate puddings with a molten salted caramel middle.
0:05:20 > 0:05:23HOPEFULLY molten. That's the idea.
0:05:23 > 0:05:26So I'm just putting it in the freezer to set a bit.
0:05:29 > 0:05:31Kate's chocolate and salted caramel fondants
0:05:31 > 0:05:33will be topped with toasted almonds.
0:05:36 > 0:05:39I need to get a wiggle on, I need to get a wiggle on.
0:05:39 > 0:05:42It is ambitious in two hours, when timing isn't my forte.
0:05:42 > 0:05:45It's just raspberries, and some sugar
0:05:45 > 0:05:49and it's going to be the raspberry compote inside the fondant.
0:05:49 > 0:05:52Iain's flavouring a dark chocolate sponge with lime
0:05:52 > 0:05:55to encase the raspberry compote.
0:05:55 > 0:05:58How are you getting the raspberry mixture in the centre?
0:05:58 > 0:06:00I'm going to pipe it in, so I've got the mould,
0:06:00 > 0:06:03I'm going to put half the mixture in, the chocolate mixture,
0:06:03 > 0:06:06and then pipe in, say, a teaspoon of it.
0:06:06 > 0:06:07OK, I love lime and chocolate.
0:06:07 > 0:06:09Are you going to finish it with anything?
0:06:09 > 0:06:14Yeah, I'm going to paint some mint leaves with chocolate
0:06:14 > 0:06:16and chill them and peel a leaf off
0:06:16 > 0:06:20and stick the leaf in the top, with the raspberry.
0:06:20 > 0:06:22OK, have you got time for that?
0:06:22 > 0:06:25I don't know, I've given myself an hour to make the fondants.
0:06:25 > 0:06:27All right.
0:06:27 > 0:06:28- Good luck!- MEL: Good luck, Iain!
0:06:32 > 0:06:35'The filling has to be supported by the sponge.
0:06:35 > 0:06:37'It needs to be light enough to bake quickly...'
0:06:37 > 0:06:38Job's a good 'un.
0:06:38 > 0:06:43'..but strong enough to encase the sauce.'
0:06:44 > 0:06:47Good job I've got these big, broad shoulders, is it?
0:06:48 > 0:06:51I love a bit of fondant, anything sticky and full of chocolate,
0:06:51 > 0:06:54I'm all over it, I'm happy with that.
0:06:54 > 0:06:57Richard's fondants have a cherry coulis centre
0:06:57 > 0:06:58in a chocolate sponge,
0:06:58 > 0:07:01served with chocolate coated cherries.
0:07:01 > 0:07:03The family get stuck into these.
0:07:03 > 0:07:05I think, after this week,
0:07:05 > 0:07:07it's not so much of a family favourite any more,
0:07:07 > 0:07:09just due to the volume they've had to eat.
0:07:09 > 0:07:11But, yeah, we like them.
0:07:12 > 0:07:14I've just finished poaching the pears,
0:07:14 > 0:07:17so I'm just taking them out and then I keep the liquid
0:07:17 > 0:07:19because that'll be the sauce for the puddings.
0:07:19 > 0:07:22'While most of the bakers are making fondants,
0:07:22 > 0:07:25'Chetna, Norman and Luis are trying a different technique.'
0:07:26 > 0:07:29I'll be pouring the sauce on top of this next,
0:07:29 > 0:07:32and, during the baking, the sponge inflates and goes above the sauce
0:07:32 > 0:07:35and the sauce drops to the bottom and starts to soak into the sponge,
0:07:35 > 0:07:38which gives you a moist, hopefully moist, sponge.
0:07:38 > 0:07:41Luis is using the cinnamon and almond poaching syrup
0:07:41 > 0:07:45to create a spicy sauce at the bottom of his poached pear puddings.
0:07:45 > 0:07:47Luis, you're piping pears!
0:07:47 > 0:07:48I am piping pears today.
0:07:48 > 0:07:49Are you sort of insulating them?
0:07:49 > 0:07:51They've got little party hats.
0:07:51 > 0:07:53So they don't get sunburnt?
0:07:53 > 0:07:56Just so they don't get radiation burn from aliens and...
0:07:56 > 0:08:00It's a cross between a wizard and a dunce.
0:08:02 > 0:08:04I think last week was overload of Indian flavours,
0:08:04 > 0:08:08so everybody thought, "That's it, she can't do anything else."
0:08:08 > 0:08:11So I'm glad to be here to show that I can do other flavours too.
0:08:11 > 0:08:15Chetna's turned to summery British flavours for her puddings -
0:08:15 > 0:08:19strawberry, raspberry and rhubarb - with caramel butterflies to decorate.
0:08:19 > 0:08:22It just seems so simple, but it's actually not
0:08:22 > 0:08:25because it's self-saucing so some of them, actually,
0:08:25 > 0:08:28it'll become sponge if it's left too long,
0:08:28 > 0:08:32and mine, the sponge will just soak all the pudding back in, so...
0:08:33 > 0:08:35Very tricky, yeah.
0:08:35 > 0:08:37I'm making a sauce from the water, butter and sugar
0:08:37 > 0:08:40and a little drop of vanilla essence.
0:08:40 > 0:08:43The judges last week thought I was just a bit plain and simple,
0:08:43 > 0:08:46but maybe it's fairly simple but I'm hoping it'll be good.
0:08:46 > 0:08:50Norman's adapted his mother's sticky toffee pudding recipe
0:08:50 > 0:08:54to create treacle sauce at the bottom of the dish.
0:08:54 > 0:08:56How much sauce are we expecting to see underneath?
0:08:56 > 0:08:59Underneath? About 60ml.
0:08:59 > 0:09:02ABOUT 60ml?! It could be 65, Norman, if I'm honest(!)
0:09:02 > 0:09:05Well, yeah, if I'm feeling generous, you might get a wee bit extra.
0:09:05 > 0:09:07Right. The key thing, with these sort of puddings,
0:09:07 > 0:09:09is not to dry out the inside too much.
0:09:09 > 0:09:12- Oh, yes, aye.- Good luck, Norman. - Good luck, Norman.- Thanks.
0:09:12 > 0:09:16'The only baker doing a traditional surprise pudding is Diana
0:09:16 > 0:09:20'who's mixing all her ingredients together.'
0:09:20 > 0:09:22It's looking OK! So far, so good.
0:09:22 > 0:09:27'She's incorporating her orange and lemon sauce into the sponge batter.'
0:09:27 > 0:09:30It's Diana's take on the classic lemon surprise pudding.
0:09:30 > 0:09:33In the oven, the syrup should drop to the bottom
0:09:33 > 0:09:36to create a citrus curd.
0:09:36 > 0:09:40Being on Bake Off is a culmination of a lifetime baking.
0:09:40 > 0:09:42It'll be the biggest thing I've ever done
0:09:42 > 0:09:46apart from, you know, giving birth and all those...weird things.
0:09:46 > 0:09:48'Next, all the bakers
0:09:48 > 0:09:52'have to combine the sauce with the sponge batter.
0:09:52 > 0:09:55'The five fondant bakers put their chilled centres
0:09:55 > 0:09:58'in the middle of the mix...'
0:09:58 > 0:10:00That's so good it's wrong.
0:10:00 > 0:10:05I've got my green mixture then I've put chocolate sauce
0:10:05 > 0:10:09and then I'm topping them up so that each pudding is identical.
0:10:09 > 0:10:12'..while the other bakers trickle their sauce over the sponge.'
0:10:12 > 0:10:16It's best poured over the back of a spoon, it spreads it out evenly.
0:10:18 > 0:10:20It's a little bit more in that one.
0:10:22 > 0:10:24Bakers, you've got half an hour left.
0:10:27 > 0:10:29They're going in!
0:10:32 > 0:10:34My god!
0:10:34 > 0:10:37Now is the vital part, the baking.
0:10:37 > 0:10:39And the sauce.
0:10:39 > 0:10:40That's all!
0:10:43 > 0:10:44I'm always suspicious of people
0:10:44 > 0:10:47who turn their noses up at dessert menus.
0:10:47 > 0:10:50I'm sure the marvellous people of Paignton would entirely agree.
0:10:52 > 0:10:57Paignton has a reputation for its beaches, but also for its puddings.
0:10:57 > 0:10:59Since the 13th century, they've had a tradition
0:10:59 > 0:11:03of making enormous puddings for special occasions.
0:11:03 > 0:11:06When the railway came to Paignton in 1859,
0:11:06 > 0:11:08they wanted to mark the occasion,
0:11:08 > 0:11:10and they thought they would make a huge pudding.
0:11:10 > 0:11:13They did it in sections so it was like a pyramid.
0:11:13 > 0:11:16How heavy was the pyramidal pudding of 1859?
0:11:16 > 0:11:18That was one and a half tonnes.
0:11:21 > 0:11:23Big cake, big mixer, let's go.
0:11:23 > 0:11:26Sort of bottomless pit of ingredients, isn't it?
0:11:26 > 0:11:28So I'm going to mix this together now.
0:11:28 > 0:11:31When I look at the ingredients, it's saying to me,
0:11:31 > 0:11:32"Massive spotted dick."
0:11:32 > 0:11:35I mean, essentially, that's what you've got.
0:11:35 > 0:11:37Yes, it's a traditional syrup pudding.
0:11:37 > 0:11:39But done on the most grand of scales.
0:11:44 > 0:11:48OK, now, you're telling me this is a TENTH of the size?
0:11:48 > 0:11:49It is, yes.
0:11:49 > 0:11:52I wouldn't know where to begin with that.
0:11:52 > 0:11:55'This beast of a pudding was brought out to a huge crowd
0:11:55 > 0:11:58'of eager townsfolk, all wanting a slice of the action.'
0:11:58 > 0:11:59Describe the scene.
0:11:59 > 0:12:04If you imagine this hot August day and an expectant crowd here,
0:12:04 > 0:12:06waiting for the pudding, but washed down with local cider.
0:12:06 > 0:12:09Did it turn out to be a civilised affair?
0:12:09 > 0:12:12- I'm afraid not.- You surprise me!
0:12:12 > 0:12:16The crowd became so excited and so keen, really,
0:12:16 > 0:12:19to get their share of pudding, at the ensuing riot...
0:12:19 > 0:12:21- There was a riot?!- A riot, yes.
0:12:21 > 0:12:23I've elbowed a few people for puddings,
0:12:23 > 0:12:26but I wouldn't have gone into full riot, I don't think.
0:12:26 > 0:12:29- I think 18,000 people...- 18,000! - ..on the green...
0:12:29 > 0:12:32My local football team doesn't get that many people supporting it!
0:12:32 > 0:12:35A feast like this was a great treat, it was a great occasion,
0:12:35 > 0:12:38the highlight being this wonderful pudding with raisins and lemons
0:12:38 > 0:12:40and nutmeg and sugar
0:12:40 > 0:12:43and all sorts of ingredients they wouldn't have had.
0:12:43 > 0:12:45- So, shall we see? - The proof of the pudding.
0:12:47 > 0:12:49Do you know what, I don't know if I'd fully riot for it,
0:12:49 > 0:12:52- but I'd certainly skirmish a little. - I think I would, too.
0:12:57 > 0:12:59Oh, no! It's all bubbling!
0:12:59 > 0:13:02'If the bakers leave their puds in the oven a fraction too long
0:13:02 > 0:13:06- 'the sponge will be tough...'- Oh, no!- '..and the sauce could solidify.
0:13:06 > 0:13:10That's not good. That is really annoying.
0:13:10 > 0:13:13'Not long enough and the batter won't be baked.'
0:13:13 > 0:13:18Bakers, ten minutes left on your self-saucing, ooh!
0:13:18 > 0:13:21It has a nasty habit of disappearing, the sauce,
0:13:21 > 0:13:24so time will tell.
0:13:24 > 0:13:27I like them, they probably won't be fancy enough for the judges,
0:13:27 > 0:13:29but there we go.
0:13:29 > 0:13:32They're still a bit wobbly, but it's got a thin crust,
0:13:32 > 0:13:33which means that when I turn them out,
0:13:33 > 0:13:36fingers crossed, they won't just collapse.
0:13:43 > 0:13:44That's a bad one.
0:13:46 > 0:13:48I've got some leakers.
0:13:49 > 0:13:51Come on, you, out you come.
0:13:51 > 0:13:52Perfection.
0:13:54 > 0:13:56Oh, no!
0:13:56 > 0:13:59That looks like my face before they get to work with the foundation.
0:13:59 > 0:14:00Garnish and move on.
0:14:11 > 0:14:14OK, bakers, just two minutes!
0:14:22 > 0:14:24Ah... Stay!
0:14:28 > 0:14:33Fingers crossed there will be lemon and orange curd in the bottom.
0:14:33 > 0:14:36Bakers, the saucing must stop.
0:14:36 > 0:14:38Step away from your sauce.
0:14:38 > 0:14:39Phew!
0:14:39 > 0:14:41Urgh...
0:14:58 > 0:15:00Drop through, lovely.
0:15:01 > 0:15:02Cock-a-leekie!
0:15:02 > 0:15:05Now that's what I call a sauced pudding.
0:15:05 > 0:15:07I can't wait to try this.
0:15:09 > 0:15:13It is very, very chocolaty, I think it's really, really good.
0:15:13 > 0:15:16It's well balanced, the whole thing together, it's very complicated.
0:15:16 > 0:15:18But exceptionally baked.
0:15:18 > 0:15:19Thank you!
0:15:29 > 0:15:31It's a beautiful sponge.
0:15:31 > 0:15:33I would like a little more sauce.
0:15:33 > 0:15:37The look of it is fantastic, the flavours are DELICIOUS,
0:15:37 > 0:15:38but definitely more sauce.
0:15:38 > 0:15:39More sauce, OK.
0:15:44 > 0:15:45Oh, dear!
0:15:49 > 0:15:51In your favour, there looks a lot of sauce,
0:15:51 > 0:15:53and this has got to be a saucy pudding.
0:15:53 > 0:15:56- PAUL SNIGGERS - Em...
0:15:56 > 0:15:58It's welding my mouth shut,
0:15:58 > 0:16:01the peanuts in there need diluting down a little bit...
0:16:01 > 0:16:03- OK.- ..because it's so dry.
0:16:03 > 0:16:06Maybe just a little bit less of the peanut,
0:16:06 > 0:16:09but such a beautiful light sponge round the outside.
0:16:14 > 0:16:16- So we're expecting... - Sauce at the bottom.
0:16:16 > 0:16:19- A sort of... Yes, a subterranean river, is that it?- Yes.
0:16:19 > 0:16:22We have got sauce at the bottom, there it is.
0:16:25 > 0:16:27It's more a sort of poaching liquid you've got there.
0:16:27 > 0:16:28Poaching liquid, yeah.
0:16:28 > 0:16:32- I think the sponge is very, very claggy.- OK.
0:16:32 > 0:16:35Eating that sponge on its own is not very enjoyable,
0:16:35 > 0:16:38- especially with that almost wet liquid just sitting on it.- Sure.
0:16:44 > 0:16:45Deep breath, deep breath.
0:16:45 > 0:16:48Oh, gosh! Can I look the other way?
0:16:52 > 0:16:54- We have asked for a sauce.- Yeah.
0:16:54 > 0:16:57It's a lovely soft middle, but it's not quite a sauce.
0:16:57 > 0:17:01I think the flavour's exceptional. However...
0:17:01 > 0:17:03for me, it's over-baked.
0:17:03 > 0:17:05That outside sponge is dry.
0:17:10 > 0:17:12They're very, very chocolaty
0:17:12 > 0:17:14and I like the raspberry sauce in the middle.
0:17:14 > 0:17:17Raspberry and chocolate go really well together,
0:17:17 > 0:17:19it's a marriage made in heaven.
0:17:19 > 0:17:22The consistency of it is very good as well.
0:17:22 > 0:17:23They taste lovely.
0:17:28 > 0:17:31They look great, I like the nuts on the outside, the chocolate.
0:17:31 > 0:17:33I mean, the darkness, that richness of the colour
0:17:33 > 0:17:35from the chocolate, I think it's a great idea.
0:17:40 > 0:17:41It would have oozed.
0:17:41 > 0:17:43- Ah, we can see that. - SO would have oozed!
0:17:43 > 0:17:45It's nice and soft.
0:17:45 > 0:17:48Yeah, I agree, I think the sauce is bang on.
0:17:48 > 0:17:50The sponge itself is delicious.
0:17:50 > 0:17:52Perfectly baked, well done.
0:17:58 > 0:18:00It does look a little bit untidy,
0:18:00 > 0:18:03but we've got a proper sauce underneath that tastes beautiful.
0:18:03 > 0:18:04I think that was my aim.
0:18:04 > 0:18:06I think the sauce is great,
0:18:06 > 0:18:08I just don't think it looks very attractive.
0:18:12 > 0:18:13I think that looks fun,
0:18:13 > 0:18:15I love the presentation like this.
0:18:15 > 0:18:18Diana, the flavour of it is absolutely gorgeous,
0:18:18 > 0:18:20the combination of the flavours is perfect
0:18:20 > 0:18:23and, actually, I think that is beautiful.
0:18:23 > 0:18:25A good pudding but not a saucy pudding.
0:18:25 > 0:18:27- I think it's fine. - Oh, that's fantastic!
0:18:27 > 0:18:30I tell you what, I shall walk out of here on air!
0:18:30 > 0:18:32I'm just delighted. you never know with those puddings
0:18:32 > 0:18:36what on earth's going to be inside, to be honest.
0:18:36 > 0:18:37I think it's worked out quite well.
0:18:39 > 0:18:41That is a result, that is a result
0:18:41 > 0:18:44on a sunny, beautiful day in the Bake Off tent.
0:18:44 > 0:18:45Couldn't be better.
0:18:46 > 0:18:49I don't think they were dry. I mean, they were puddings
0:18:49 > 0:18:51so you can eat them in two minutes anyway,
0:18:51 > 0:18:53they don't get time to go dry.
0:18:53 > 0:18:57It's not like it's a cake, so I don't agree with him.
0:18:57 > 0:18:59I feel a bit gutted, really, they didn't go to plan,
0:18:59 > 0:19:02but I try and be a tough cookie. Sometimes it's a bit hard
0:19:02 > 0:19:06and the cookie has to crumble, but I've done my best.
0:19:06 > 0:19:08Sticky toffee pudding's not meant to look beautiful,
0:19:08 > 0:19:11it's a bit like some people -
0:19:11 > 0:19:14they're nice looking on the outside but rotten in the middle,
0:19:14 > 0:19:15and my puddings are the opposite of that.
0:19:15 > 0:19:17They don't look much on the outside,
0:19:17 > 0:19:19but absolutely delicious on the inside.
0:19:24 > 0:19:27'The bakers now face the feared Technical Challenge.'
0:19:31 > 0:19:36Bakers, I can see by your faces that you are raring to go!
0:19:37 > 0:19:42Now, Mary and Paul, as you know, you're not allowed to see
0:19:42 > 0:19:47- who bakes what for this challenge, so tatty-byes!- Goodbye, goodbye.
0:19:48 > 0:19:51Right, now they've gone, I'm delighted to tell you
0:19:51 > 0:19:56that for today's Technical Challenge, we would like you to make
0:19:56 > 0:19:57Mary's...
0:19:57 > 0:20:01tiramisu cake, an adaptation of the classic.
0:20:01 > 0:20:03Two and a half hours you've got
0:20:03 > 0:20:05to make this marvellous, marvellous dessert.
0:20:05 > 0:20:07- On your marks...- Get set.
0:20:07 > 0:20:08- BOTH:- Bake!
0:20:10 > 0:20:12'Mary and Paul want to test the bakers' precision
0:20:12 > 0:20:16'and, to make it even harder, the instructions are minimal.'
0:20:18 > 0:20:21I've never made this before, no. I couldn't even spell it.
0:20:23 > 0:20:26Last time I did a test like this was going back to school,
0:20:26 > 0:20:29but I've forgotten about that horrible time.
0:20:29 > 0:20:32I think I'm the only person who's made it before in the whole room,
0:20:32 > 0:20:34and I'm the youngest by far.
0:20:34 > 0:20:36This is complicated!
0:20:41 > 0:20:42Look at that, Mary!
0:20:42 > 0:20:44It is quite tricky to make.
0:20:44 > 0:20:49What I'm looking for is every layer to be soaked evenly
0:20:49 > 0:20:55in the coffee and brandy, and even layers of the creamy mixture.
0:20:55 > 0:21:00What you do notice immediately is that blend of the chocolate,
0:21:00 > 0:21:03the mascarpone and the coffee
0:21:03 > 0:21:06all coming together as one hit.
0:21:06 > 0:21:10We certainly don't want one layer dry
0:21:10 > 0:21:13because they haven't got the coffee evenly distributed.
0:21:15 > 0:21:18The first stage of making the sponge I'm quite happy with,
0:21:18 > 0:21:21so I'm going to just luxuriate
0:21:21 > 0:21:23in knowing what I'm doing for a little bit.
0:21:23 > 0:21:26I'm going to fold in the flour, which I've weighed out
0:21:26 > 0:21:28and I'm going to sieve it over
0:21:28 > 0:21:30when this is leaving a trail, I think.
0:21:30 > 0:21:32That's what I've learnt at school!
0:21:32 > 0:21:36'The flour should be sifted and folded gently into the mixture...'
0:21:36 > 0:21:38Nice, holding its form...
0:21:38 > 0:21:42'..which should create a smooth and silky batter.'
0:21:42 > 0:21:46It's all lumpy, I sieved the flour and all.
0:21:49 > 0:21:52A few spots of flour here and there, but you always get that.
0:21:56 > 0:21:57Right.
0:22:01 > 0:22:03In the oven.
0:22:12 > 0:22:14I'm just trying to line it properly
0:22:14 > 0:22:17so that, when it comes out, it comes out neatly.
0:22:21 > 0:22:27Some people have used paper, and some people have used clingfilm.
0:22:27 > 0:22:28I think it's clingfilm...
0:22:29 > 0:22:30..but I don't know.
0:22:31 > 0:22:33Deep breaths!
0:22:36 > 0:22:40The OCD's kicking in nicely, so things have to fit perfectly.
0:22:40 > 0:22:44Having a design agency, everything you do has to be precise.
0:22:46 > 0:22:47I think it is ready, but...
0:22:50 > 0:22:51One minute off, I reckon.
0:22:57 > 0:23:00I've got to slice that horizontally, it should be all right.
0:23:00 > 0:23:04How the hell are you supposed to cut that horizontally?!
0:23:08 > 0:23:10Really hard, this knife's really aggressive,
0:23:10 > 0:23:12so, yeah, it's really difficult.
0:23:15 > 0:23:16It hasn't risen enough.
0:23:20 > 0:23:23I suspect I didn't whip up enough and get enough air into it,
0:23:23 > 0:23:25so, yeah, bit disappointed with that.
0:23:25 > 0:23:27Oh, dear, starting again.
0:23:29 > 0:23:31I think the sponge is a bit flat.
0:23:36 > 0:23:39IAIN INHALES SHARPLY
0:23:43 > 0:23:45IAIN GROWLS
0:23:48 > 0:23:50I'm going to have to do the sponge again.
0:23:52 > 0:23:53So far, so good.
0:23:55 > 0:23:56But don't make a mess.
0:23:57 > 0:23:58Don't make a mess.
0:23:58 > 0:24:02'The finely sliced sponges should be assembled
0:24:02 > 0:24:05'in, er, neat layers?'
0:24:05 > 0:24:08I am cobbling together my sponges, which isn't ideal.
0:24:08 > 0:24:13Well, I think the important thing is four layers of sponge,
0:24:13 > 0:24:18but if I try and hack that any more, I'm going to make a mess of it.
0:24:18 > 0:24:22So I'm going to keep that as a layer and then this layer
0:24:22 > 0:24:24is, em...remnants.
0:24:32 > 0:24:36'The bakers must flavour the sponges with a coffee and brandy mixture,
0:24:36 > 0:24:39'but the recipe doesn't say how much to use.'
0:24:42 > 0:24:44I wouldn't do too much, you don't want to soak it completely,
0:24:44 > 0:24:46you just want the flavour in it.
0:24:46 > 0:24:49Might be some left for a wee nip, you never know.
0:24:49 > 0:24:52I've divided this by four because there's four sponges,
0:24:52 > 0:24:56so I know how much to soak into each one so you don't overdo it.
0:24:58 > 0:25:02I'm using a brush to kind of get it more even over the whole thing,
0:25:02 > 0:25:04cos otherwise I think one bit will be really soggy
0:25:04 > 0:25:06and the rest of it won't have anything on it.
0:25:06 > 0:25:11'A stiff layer of mascarpone between each sponge
0:25:11 > 0:25:14'SHOULD stop the cake from collapsing.'
0:25:14 > 0:25:16There's a lot of mascarpone.
0:25:16 > 0:25:19- Luis!- Hi, Mel. - What have you got here?
0:25:19 > 0:25:23- LAUGHING:- That's my diagram of cake.
0:25:23 > 0:25:26Now, basically what you've done, Luis,
0:25:26 > 0:25:29is you've done a sort of beehive and it just says,
0:25:29 > 0:25:35"Sponge, cream, sponge, cream, sponge, cream, sponge, cream."
0:25:36 > 0:25:39So, basically, if you were going to do that by eye,
0:25:39 > 0:25:42you've done cream so you kind of know it's going to be sponge next...
0:25:42 > 0:25:44It was helping me calculate
0:25:44 > 0:25:47how many layers of sponge and cake there were.
0:25:47 > 0:25:49I know, it's been a long day.
0:25:49 > 0:25:52This is sponge number two, I'm going to have to make extra great effort
0:25:52 > 0:25:55to cool it down to be able to chop it, but, yeah, looks prettier.
0:25:55 > 0:25:57Come on, come on.
0:25:59 > 0:26:02'While their tiramisu cakes are chilling,
0:26:02 > 0:26:05'the bakers need to temper chocolate for decoration,
0:26:05 > 0:26:09'but one vital piece of information is missing.
0:26:11 > 0:26:13I can't remember exactly the temperature that it should be.
0:26:13 > 0:26:17I know it has to go up to the 50s and come down to the 30s,
0:26:17 > 0:26:19but I can't remember the exact temperature.
0:26:19 > 0:26:24Something like...42 degrees or something?
0:26:24 > 0:26:27'Just a few degrees out, the chocolate will lose its shine
0:26:27 > 0:26:30'and be difficult to work with.'
0:26:30 > 0:26:33I like giving a bit more height to the cake,
0:26:33 > 0:26:38but it's a hot day so hopefully they won't melt in one second.
0:26:38 > 0:26:41It looks a lot nicer, actually. Could have been a bit thicker,
0:26:41 > 0:26:44but certainly better than the other disaster.
0:26:47 > 0:26:50OK, bakers, 15 minutes, please, 15 minutes.
0:27:01 > 0:27:06It's very slack, needs a lot more time in the fridge, really.
0:27:09 > 0:27:10Urgh!
0:27:12 > 0:27:14Hopefully, I have enough time.
0:27:14 > 0:27:16I will remain hopeful until all hope is lost, I think.
0:27:22 > 0:27:23Hmm!
0:27:28 > 0:27:33My layers of mascarpone are uneven. They're going to notice that.
0:27:35 > 0:27:36Done.
0:27:37 > 0:27:41These are just melting as it's so hot in here today.
0:27:42 > 0:27:44Just be very careful.
0:27:48 > 0:27:52Bakers, I can hear the gentle pad of lady moccasins! Berry approaches!
0:27:52 > 0:27:55One minute, just one minute!
0:27:55 > 0:27:56One minute?!
0:27:58 > 0:28:01I just want to get the chocolate on.
0:28:07 > 0:28:09It looks OK, doesn't it?
0:28:17 > 0:28:22I'm surprised at how good it looks, yeah. I've surprised myself, there.
0:28:22 > 0:28:25Bakers, all tiramisu twiddling must now stop.
0:28:25 > 0:28:27Voila! There you go.
0:28:27 > 0:28:29Please move away from the bakes.
0:28:31 > 0:28:33Iain, step away!
0:28:35 > 0:28:36Nice, nice.
0:28:37 > 0:28:38It's leaking.
0:28:46 > 0:28:52So, we're looking for precision, even layers and finesse.
0:28:53 > 0:28:56So, we'll start with this, then, Mary.
0:28:56 > 0:28:59We've certainly got definite layers.
0:28:59 > 0:29:01Good bit of tempering with the chocolate.
0:29:01 > 0:29:03And I do realise that today is very warm,
0:29:03 > 0:29:06so the fact that the chocolate is falling over a bit,
0:29:06 > 0:29:07that's fine by me.
0:29:07 > 0:29:13Lovely sharp edges to it and every sponge is evenly soaked.
0:29:13 > 0:29:15There's a good distribution of flavour in there, as well.
0:29:15 > 0:29:18The piping's interesting in this, they've tried to be clever
0:29:18 > 0:29:20with the little bubble piping round the outside.
0:29:20 > 0:29:23Because the sponge layers were just a little bit varied,
0:29:23 > 0:29:27some of the coffee mixture has leaked out.
0:29:27 > 0:29:29But the overall appearance is better,
0:29:29 > 0:29:31though a little bit irregular, it's a neat-looking tiramisu.
0:29:34 > 0:29:35They've gone a bit OTT with this,
0:29:35 > 0:29:37haven't they, with the piping round the outside?
0:29:37 > 0:29:40You can see where they've collapsed in the middle, as well.
0:29:40 > 0:29:44The actual sponge itself, we haven't got a very good rise to that,
0:29:44 > 0:29:48therefore it hasn't absorbed all the coffee mixture
0:29:48 > 0:29:51and that is dripping down on the table in front of us.
0:29:52 > 0:29:55Now, this one has got a very good rise,
0:29:55 > 0:30:00however, we haven't got clear lines between each of the layers,
0:30:00 > 0:30:01it's a little bit messy.
0:30:01 > 0:30:03I never got any coffee in that one at all.
0:30:03 > 0:30:07If it had been well soaked, it would have changed colour.
0:30:07 > 0:30:10Interesting decoration on this one.
0:30:10 > 0:30:13There is a little bit of definition in the lines, too, which is good.
0:30:13 > 0:30:16Good chocolate work in two different designs.
0:30:16 > 0:30:18Nice lines, nice layers, they're all equal.
0:30:20 > 0:30:23OK, this one, it's not even with the sponge, is it,
0:30:23 > 0:30:25the cream and the mascarpone?
0:30:25 > 0:30:28It's a bit messy. Fairly thin sponge.
0:30:28 > 0:30:30- Coffee's not strong enough.- No.
0:30:30 > 0:30:34Each layer should be evenly soaked with the coffee mixture.
0:30:34 > 0:30:36That's a shame.
0:30:36 > 0:30:42Now, this one's quite neat. I like the decoration, very classy.
0:30:42 > 0:30:45The lines are quite stark, you can see all the sponge.
0:30:45 > 0:30:47I can see chopped chocolate, which gives a lovely texture.
0:30:47 > 0:30:49The mascarpone is nice and soft, nice flavour.
0:30:49 > 0:30:52Nice flavour, yeah, it's a good, balanced flavour.
0:30:56 > 0:30:57Nice bit of chocolate on the top.
0:30:57 > 0:30:59The layers are very thick, aren't they?
0:30:59 > 0:31:01Thick and thin all the way through.
0:31:01 > 0:31:04The top layer there is not soaked at all.
0:31:04 > 0:31:05Nice flavour, though.
0:31:05 > 0:31:07Now, this one seems to be just mascarpone,
0:31:07 > 0:31:09and the lines have been lost.
0:31:09 > 0:31:13We're losing the coffee, the bottom layer there hasn't got any at all.
0:31:14 > 0:31:18'The cakes will be ranked from worst to best.'
0:31:21 > 0:31:23In ninth place...
0:31:23 > 0:31:28I think, because the sponge was a bit thin, it all ran through.
0:31:29 > 0:31:32In eighth place is this one.
0:31:32 > 0:31:35Couldn't find the coffee, Norman, if I'm honest.
0:31:35 > 0:31:37Very irregular on the cuts as well.
0:31:37 > 0:31:39And in seventh place,
0:31:39 > 0:31:44little bit messy and not very evenly soaked.
0:31:44 > 0:31:47In sixth place is this one.
0:31:47 > 0:31:50Very irregular, couldn't see much coffee in there.
0:31:50 > 0:31:53'Richard is fifth, Nancy fourth
0:31:53 > 0:31:54'and Chetna third.'
0:31:55 > 0:31:58In second place is this one.
0:31:58 > 0:31:59- Well done, Luis.- Thank you.
0:31:59 > 0:32:02That's a nice-looking tiramisu, the lines are all the way through.
0:32:02 > 0:32:05- That is a great-tasting tiramisu, well done.- Thank you.
0:32:05 > 0:32:07And this is number one.
0:32:07 > 0:32:10We were all about precision,
0:32:10 > 0:32:14even layers and the flavour was perfect.
0:32:14 > 0:32:15Well done!
0:32:17 > 0:32:18- MARTHA:- 'I am elated!'
0:32:18 > 0:32:21I had no idea that was coming,
0:32:21 > 0:32:23I even thought that it wasn't as good as everyone else's,
0:32:23 > 0:32:25which is ridiculous, looking back,
0:32:25 > 0:32:27because they really, really liked it.
0:32:27 > 0:32:30'I couldn't believe it, when the judges were going through the count
0:32:30 > 0:32:32'up to number one, it kind of got'
0:32:32 > 0:32:34to five, then four, and I'm thinking, "Wow,"
0:32:34 > 0:32:36so, yeah, I'm totally delighted.
0:32:36 > 0:32:38I think I'm a home-baker
0:32:38 > 0:32:42and I think it's showing up in certain places, yeah.
0:32:42 > 0:32:45So maybe...maybe that's my downfall.
0:32:45 > 0:32:48I came eighth today, which I suppose is one better
0:32:48 > 0:32:49than coming last at ninth,
0:32:49 > 0:32:54so it just makes me realise I've got to try a bit harder.
0:33:09 > 0:33:11'A brand-new day in the Bake Off tent
0:33:11 > 0:33:16'and, with the sun already blazing, the competition is heating up.'
0:33:19 > 0:33:22Morning, bakers, and welcome to your Showstopper Challenge.
0:33:22 > 0:33:26Now, Paul and Mary would like you to make something fabulously retro -
0:33:26 > 0:33:28it's a baked Alaska.
0:33:28 > 0:33:31We're talking sponge, frozen centre, meringue coat.
0:33:31 > 0:33:33Weird.
0:33:33 > 0:33:35Now, you've got four and a half hours
0:33:35 > 0:33:38to create this baked Alaska, so on your marks...
0:33:38 > 0:33:40Get set...bake!
0:33:40 > 0:33:41And freeze.
0:33:41 > 0:33:44Not... Not literally freeze. LAUGHTER
0:33:46 > 0:33:49Four and a half hours making ice cream, my god!
0:33:49 > 0:33:53I'm OK with today's task, it's a sponge base and ice cream,
0:33:53 > 0:33:56so what can possibly go wrong?
0:33:56 > 0:33:59There's many things that can go wrong in a baked Alaska.
0:33:59 > 0:34:01The sponge texture has to be thought through.
0:34:01 > 0:34:04There's joconde, there's Victoria, there's genoise,
0:34:04 > 0:34:06but it's got to be baked perfectly.
0:34:06 > 0:34:08Then you've got to think of the ice cream,
0:34:08 > 0:34:11something that they can churn within the set time that we've given them.
0:34:11 > 0:34:13Finally, the meringue.
0:34:13 > 0:34:16I want to see decoration on that meringue, I want it to stand out.
0:34:16 > 0:34:20There are a lot of elements to get right.
0:34:20 > 0:34:24One thing wrong and it'll be total disaster.
0:34:24 > 0:34:27This is the hottest day of the year so far
0:34:27 > 0:34:29and they're going to have to keep their cool.
0:34:30 > 0:34:33Love this weather, love the summer.
0:34:34 > 0:34:37The trickiest bit today is how hot it is in here.
0:34:39 > 0:34:41I think we need to get the ice creams
0:34:41 > 0:34:42freezing as quickly as possible.
0:34:42 > 0:34:45'The bakers are making ice cream from scratch
0:34:45 > 0:34:48'by adding a range of flavours to a basic custard.'
0:34:50 > 0:34:52How retro is this?!
0:34:52 > 0:34:56In my teenage years this would have been quite popular,
0:34:56 > 0:34:59which was an awful long time ago!
0:34:59 > 0:35:03Diana's bravely attempting a swan-shaped Alaska
0:35:03 > 0:35:07with raspberry ripple ice cream on a joconde sponge.
0:35:07 > 0:35:09The thing is, if you play it too safe,
0:35:09 > 0:35:11it doesn't really win many prizes, does it?
0:35:11 > 0:35:15I wanted to keep it very simple and straightforward
0:35:15 > 0:35:17for the first two or three episodes.
0:35:17 > 0:35:20Now that I've got used to this atmosphere here,
0:35:20 > 0:35:23I feel capable of upping my game a bit.
0:35:23 > 0:35:27Norman needs to woo the judges with his surprise strawberry coulis
0:35:27 > 0:35:31in the middle of his classic vanilla ice cream baked Alaska.
0:35:31 > 0:35:34I haven't had...eaten a baked Alaska for a long time,
0:35:34 > 0:35:37so I'm looking forward to having a bit of this one.
0:35:37 > 0:35:41Martha, tell us all about your Alaska.
0:35:41 > 0:35:45I'm making a key lime pie inspired baked Alaska.
0:35:45 > 0:35:47Oh! Well done and you've won, goodbye!
0:35:47 > 0:35:49Well, it'd be nice, wouldn't it?
0:35:49 > 0:35:52MEL: Martha's twist on an old favourite
0:35:52 > 0:35:55combines a biscuit base, genoise sponge, lime curd
0:35:55 > 0:35:59and a coconut ice cream, all topped with meringue.
0:35:59 > 0:36:01What sort of piping are you going to use for that?
0:36:01 > 0:36:05I think I'm going to pipe roses onto it, or little swirls.
0:36:05 > 0:36:07Yes, because it's not complicated enough as it is,
0:36:07 > 0:36:09and you definitely need another element(!)
0:36:09 > 0:36:11- You've got a lot to do, so I think we'll leave you.- I know.
0:36:11 > 0:36:13Good luck. Thank you, Martha.
0:36:13 > 0:36:17I did learn ice-cream making from my mum.
0:36:17 > 0:36:19She made loads of ice creams at home.
0:36:19 > 0:36:23Chetna's baked Alaska layers mango and raspberry ice cream
0:36:23 > 0:36:26on top of a coconut cake covered with piped meringue.
0:36:26 > 0:36:30All these flavours, it just reminds me of home.
0:36:30 > 0:36:32The sign of summer would be mangos.
0:36:32 > 0:36:37And they would be, em... there the whole of summer.
0:36:41 > 0:36:44I've got toasted black sesame seeds and honey.
0:36:44 > 0:36:48I'm just making a paste, this is to flavour the ice cream.
0:36:48 > 0:36:50It might not look very appetising,
0:36:50 > 0:36:52but it makes a nice ice-cream flavour.
0:36:52 > 0:36:54Always one for unusual flavours,
0:36:54 > 0:36:58Iain's offsetting his black sesame seed ice cream
0:36:58 > 0:37:00with a cocoa sponge and a French meringue.
0:37:00 > 0:37:02- Hello, Iain!- Hello, morning.
0:37:02 > 0:37:05- How are you? That looks revolting! - It does.- Can you tell us...?
0:37:05 > 0:37:08Always start with the positive, Iain, that's a mantra of Paul!
0:37:08 > 0:37:11- It's a mess, a disaster, it's revolting...- Mushroom soup?
0:37:11 > 0:37:12So, what have we got?
0:37:12 > 0:37:15It's black sesame seed ice cream.
0:37:15 > 0:37:17- Nice! OK.- Yeah!
0:37:17 > 0:37:20The 100%, sort of, cocoa sponge idea,
0:37:20 > 0:37:23blended with that could be fascinating.
0:37:23 > 0:37:26It doesn't look an exciting colour, but we'll see whether that flavour
0:37:26 > 0:37:29will come through with the strong chocolate, we'll see.
0:37:29 > 0:37:31- Thank you, Iain.- Thank you.
0:37:33 > 0:37:34I'm sure there's enough time,
0:37:34 > 0:37:36it's just that we've got a really hot day
0:37:36 > 0:37:41and the freezers are going to have to work really hard.
0:37:41 > 0:37:43Nancy's ambitious summer pudding Alaska
0:37:43 > 0:37:48has two ice creams, a vanilla parfait and an almond sponge,
0:37:48 > 0:37:50all topped with a berry rippled meringue.
0:37:50 > 0:37:52So, when we cut through it,
0:37:52 > 0:37:54it'll be like a football jersey and three stripes?
0:37:54 > 0:37:56I'm hoping it will be like a rainbow.
0:37:56 > 0:37:59Are you doing it in different bowls, or what?
0:37:59 > 0:38:02I actually figured that if I do three thin ice creams,
0:38:02 > 0:38:05they would probably set better than trying to do one big one.
0:38:05 > 0:38:08How high are we expecting this to be?
0:38:10 > 0:38:12So a handy dessert for one.
0:38:12 > 0:38:13LAUGHING: Yeah.
0:38:17 > 0:38:20When I get my ice cream in the ice-cream maker,
0:38:20 > 0:38:21I'll feel a lot happier.
0:38:25 > 0:38:30I'm keeping fingers crossed that the ice cream will set.
0:38:33 > 0:38:37And I am making a very kitsch Alaska
0:38:37 > 0:38:39for my fellow Brightonians.
0:38:39 > 0:38:41I'm camping it up.
0:38:41 > 0:38:45Kate's glittering meringue tops her pistachio ice cream
0:38:45 > 0:38:48and chocolate sponge.
0:38:48 > 0:38:53Time's OK today, it's more about getting this ice cream made
0:38:53 > 0:38:56so it's got a good three hours to set.
0:39:01 > 0:39:03Ah, that's better!
0:39:03 > 0:39:05The ice cream now has a lot more volume.
0:39:05 > 0:39:09I just want to get it into the freezer and so it freezes solid.
0:39:14 > 0:39:17Superb! Absolutely superb!
0:39:19 > 0:39:21I could have been born in Italy!
0:39:23 > 0:39:26Definitely ice cream, innit? Lovely.
0:39:26 > 0:39:29Richard's making a baked Alaska version
0:39:29 > 0:39:32of yesterday's Technical Challenge - tiramisu.
0:39:32 > 0:39:35His coffee ice cream is layered with lady fingers
0:39:35 > 0:39:38and plastered with a thick layer of meringue.
0:39:38 > 0:39:41I do worry a little bit that tiramisu followed by tiramisu
0:39:41 > 0:39:45might get a bit boring, but I think mine's different enough
0:39:45 > 0:39:48to the one Mary did for it to not necessarily be compared.
0:39:48 > 0:39:50Let's hope not anyway!
0:39:59 > 0:40:01- So, this is the mango?- Yes.
0:40:03 > 0:40:06That is amazing!
0:40:06 > 0:40:08If you keep providing things like that for us,
0:40:08 > 0:40:09the love gets ever stronger.
0:40:09 > 0:40:12I'm so glad you like it, I'm so, so glad!
0:40:12 > 0:40:13Now, hopefully, this will set.
0:40:13 > 0:40:15Yes, you go and set it.
0:40:15 > 0:40:16I will, thank you.
0:40:17 > 0:40:18Saw that!
0:40:22 > 0:40:27'While the bakers leave their ice creams to, hopefully, set,
0:40:27 > 0:40:30'they crack on with the next stage.'
0:40:31 > 0:40:35OK, let's get on with said sponge.
0:40:37 > 0:40:40I'm making the sponge at the moment,
0:40:40 > 0:40:43and this here is the raw chocolate and that's the flavour for it.
0:40:43 > 0:40:46The sponge is almost exactly the same as yesterday's,
0:40:46 > 0:40:48except mine's got chocolate and vanilla in it
0:40:48 > 0:40:49rather than just plain,
0:40:49 > 0:40:54so hopefully that will add another element of flavour, you never know.
0:40:54 > 0:40:57I am making an almond bottom sponge.
0:40:57 > 0:40:58Bakewell tarts are my favourite,
0:40:58 > 0:41:01I love the flavours of anything to do with Bakewell,
0:41:01 > 0:41:05so I thought it'd be a good translation into this Alaska.
0:41:05 > 0:41:08Luis's inventive Alaska
0:41:08 > 0:41:11layers raspberry, frozen yoghurt and apricot sorbet
0:41:11 > 0:41:14on a frangipane sponge, decorated with cherry-topped meringue.
0:41:14 > 0:41:18Everything's multi-tasking today, there's just so much going on.
0:41:18 > 0:41:21You've kind of got the ice creams, the sorbet going on,
0:41:21 > 0:41:23the sponge, so it's a bit frantic.
0:41:23 > 0:41:26Sponge is done, stick it in the oven.
0:41:39 > 0:41:43OK, you are halfway through this baked Alaska challenge,
0:41:43 > 0:41:45two and a quarter hours remaining.
0:41:47 > 0:41:49It's just like liquid. Is yours?
0:41:49 > 0:41:50Good heavens!
0:41:53 > 0:41:54Is it frozen, Norm?
0:41:54 > 0:41:56It's frozen, but it's melting very quickly.
0:41:56 > 0:41:58It's the waiting game
0:41:58 > 0:42:02because there's very little time left that the ice cream's set.
0:42:06 > 0:42:08It's been in half an hour!
0:42:08 > 0:42:10Oh, mine has, yeah.
0:42:13 > 0:42:15It's not frozen!
0:42:15 > 0:42:16You're joking!
0:42:36 > 0:42:38Good, good!
0:42:38 > 0:42:40It's really good.
0:42:40 > 0:42:43That beard, by the way, it's almost like an extra centimetre...
0:42:43 > 0:42:46I want you to stay in this competition for so many reasons.
0:42:46 > 0:42:47Not least because you will be
0:42:47 > 0:42:50a russet Gandalf by the time we finish this.
0:42:50 > 0:42:52- I'll see you later.- Thank you.
0:42:55 > 0:43:00'With just an hour left, the bakers start their meringue.
0:43:00 > 0:43:03'Diana's the only baker making Swiss meringue.
0:43:03 > 0:43:05'The eggs are cooked over a bain-marie,
0:43:05 > 0:43:07'which makes the meringue firmer,
0:43:07 > 0:43:10'ideal for constructing a swan.'
0:43:10 > 0:43:14Bit like me, calm on top and paddling like billy-oh underneath.
0:43:16 > 0:43:20Diana, you are pushing the boat out with the old swan, aren't you?
0:43:20 > 0:43:21Yeah, I am.
0:43:21 > 0:43:23Is it going to wilt?
0:43:24 > 0:43:26- No.- Good.
0:43:26 > 0:43:28It must not be a dying swan, Diana.
0:43:28 > 0:43:30Don't let it be a dying swan.
0:43:32 > 0:43:35I'm making Italian meringue. I prefer this one
0:43:35 > 0:43:38because you don't have to stick it in the oven to cook it.
0:43:38 > 0:43:41This one cooks by pouring this very, very hot molten sugar into it.
0:43:41 > 0:43:44A year ago I didn't know what an Italian meringue was.
0:43:44 > 0:43:45I know now.
0:43:47 > 0:43:50I can't wait to see Luis's meringue.
0:43:52 > 0:43:55Two-mixers Luis! Two-mixers Luis.
0:43:57 > 0:43:59This is multi-tasking!
0:43:59 > 0:44:03Bakers, half an hour left on this bake. Half an hour left.
0:44:03 > 0:44:06That was Melanie Giedroyc reporting for Baked Alaska News.
0:44:11 > 0:44:14- 'With the clock ticking...'- Voila!
0:44:14 > 0:44:15'..and the temperature rising...'
0:44:15 > 0:44:17It's so hot!
0:44:17 > 0:44:20'..the bakers must assemble the sponge and the ice cream.'
0:44:20 > 0:44:23The aim is to get the Alaska in the freezer as quickly as possible.
0:44:24 > 0:44:26Oh, no!
0:44:34 > 0:44:35Argh!
0:44:37 > 0:44:41I'll have to work fast here now, it's pretty warm in here
0:44:41 > 0:44:44and the ice cream's melting quickly.
0:44:44 > 0:44:47The middle one has not set at all.
0:44:47 > 0:44:51I think probably when they cut into it, that bit's going to collapse.
0:44:51 > 0:44:53Unless some miracle happens.
0:44:53 > 0:44:56I'm just going to bang it back in the freezer.
0:44:56 > 0:44:59I need to go in the freezer. Freezer, freezer...
0:44:59 > 0:45:00'It's 25 degrees...'
0:45:00 > 0:45:02Can I put this in the freezer?
0:45:02 > 0:45:05'..and the bakers need to keep their Alaskas cold
0:45:05 > 0:45:08'while they get the meringues ready for piping.'
0:45:15 > 0:45:17Who's is this?
0:45:17 > 0:45:19Iain's, I think.
0:45:22 > 0:45:24- LAUGHING:- Argh!
0:45:25 > 0:45:28I just need to get this on really quick.
0:45:28 > 0:45:31OK, bakers, 15 minutes, please, 15 minutes.
0:45:31 > 0:45:33IAIN: Where's my ice cream?
0:45:35 > 0:45:37- It's here, sorry, Iain! We...- Argh!
0:45:39 > 0:45:41Well, you've got your own freezer, haven't you?
0:45:41 > 0:45:45Someone's took it out the freezer, and this is all melted.
0:45:45 > 0:45:47Why would you take ice cream out of the freezer?
0:45:47 > 0:45:49What's wrong?
0:45:51 > 0:45:52How's it looking?
0:45:52 > 0:45:54- Look.- It's soup.
0:45:54 > 0:45:57The only reason why it's stayed there is
0:45:57 > 0:46:00because I put the tin round to hold the caramel in.
0:46:02 > 0:46:03IAIN EXHALES
0:46:07 > 0:46:08IAIN GROANS
0:46:08 > 0:46:12OK, all right, let's think about how we're going to present that.
0:46:12 > 0:46:13That's not...
0:46:13 > 0:46:16- I've got a serving suggestion. - Oi-ah! Oh!
0:46:18 > 0:46:20No, no, no, no!
0:46:23 > 0:46:26Iain, Iain, Iain... you have to...
0:46:26 > 0:46:28Look at it, I can't present it!
0:46:36 > 0:46:38He threw it in the bin!
0:46:38 > 0:46:40- Iain had to throw his in the bin. - He didn't?!
0:46:44 > 0:46:47Bakers, buckle up, you've got five minutes to go
0:46:47 > 0:46:50on this baked Alaska ride.
0:46:50 > 0:46:51Scream if you wanna go faster.
0:47:00 > 0:47:02- CHETNA:- My hands are shaking...
0:47:04 > 0:47:05..because I'm in such a rush.
0:47:15 > 0:47:18Well, they've just broken, they're broken.
0:47:18 > 0:47:20And they didn't do that at home.
0:47:20 > 0:47:23It'll be all right, it'll be all right.
0:47:25 > 0:47:28Now it's all melting, the whole thing's melting.
0:47:32 > 0:47:36'With time running out, there's only one finishing touch.'
0:47:36 > 0:47:38You've got one minute left!
0:47:38 > 0:47:40'The blowtorch.'
0:47:44 > 0:47:48I can feel it melting with every inch more of blowtorching.
0:47:51 > 0:47:53I'm having to work so quickly on this.
0:48:08 > 0:48:10Ladies and gents of the baking fraternity,
0:48:10 > 0:48:14we have arrived at our destination, Alaska.
0:48:14 > 0:48:17I'm sorry the flight was a little bit...turbulent.
0:48:17 > 0:48:18Iain, are you OK?
0:48:18 > 0:48:19Yeah, I'm fine.
0:48:30 > 0:48:33My fear is that the knife will go into that Alaska
0:48:33 > 0:48:36and it will just be runny.
0:48:36 > 0:48:39It looks so pretty, I can't wait to get in there.
0:48:39 > 0:48:42I think the overall look is very professional,
0:48:42 > 0:48:43the piping is excellent.
0:48:43 > 0:48:45Very precise all the way around.
0:48:49 > 0:48:51I can see the parfait, as well, right in the middle.
0:48:51 > 0:48:53It's melted but it's still there.
0:48:54 > 0:48:58It's a lovely summer fruit flavour.
0:48:58 > 0:49:01The sponge, the jam, with the meringue, very professional
0:49:01 > 0:49:03and in these conditions, exceptional.
0:49:06 > 0:49:08The ice cream tastes absolutely delicious,
0:49:08 > 0:49:11and the meringue, I think, turned out very well.
0:49:11 > 0:49:14I can't think that they'll find anything wrong with what I've done.
0:49:14 > 0:49:18I like the piping down the side, I think that's pretty, it's different.
0:49:20 > 0:49:23I think I would have liked quite a few more strawberries.
0:49:23 > 0:49:26The ice cream itself is a good ice cream,
0:49:26 > 0:49:28but I could do with a little more vanilla.
0:49:28 > 0:49:31The whole thing together... Break it down - the sponge is good,
0:49:31 > 0:49:33the ice cream is good, the meringue is pretty good.
0:49:33 > 0:49:36However, you're missing the point sometimes.
0:49:36 > 0:49:39You're playing it so safe that actually you're beginning to fail.
0:49:45 > 0:49:47Well, in the end I sort of resurrected my swan,
0:49:47 > 0:49:52have a debacle of it breaking and...
0:49:52 > 0:49:54That didn't do that at home, you know!
0:49:54 > 0:49:56Isn't that a pain in the butt?!
0:49:56 > 0:49:58I actually think it looks pretty good, actually.
0:49:58 > 0:50:00- Impressive!- Thank you.
0:50:00 > 0:50:02I think it looks most exciting.
0:50:02 > 0:50:06The sponge is delicious and the ice cream is quite delicate.
0:50:06 > 0:50:08I think you should be very proud of yourself,
0:50:08 > 0:50:11- you always come to us with your head down.- Sorry.
0:50:11 > 0:50:13You need to start holding your head a little further up.
0:50:13 > 0:50:16- Like a swan would.- Yes.- Well done.
0:50:22 > 0:50:25It had frozen, it looked lovely, I could actually manage
0:50:25 > 0:50:28the piping work, but it didn't make it to the freezer.
0:50:28 > 0:50:32And you've still got a smile on your face, which is what it's all about.
0:50:32 > 0:50:34Well, you know... Yes.
0:50:37 > 0:50:39I was worried about the mango and cardamom
0:50:39 > 0:50:41but, actually, that's gorgeous.
0:50:41 > 0:50:42The sponge is great as well.
0:50:42 > 0:50:45The marriage of the flavours with the sponge
0:50:45 > 0:50:47and the ice cream is absolutely lovely.
0:50:47 > 0:50:51The fact that it looks a bit messy, I'd forget about that.
0:50:51 > 0:50:53It just is stunning when you eat it.
0:50:58 > 0:51:01Great piping, looks like little roses, looks very attractive.
0:51:01 > 0:51:05The lime curd is sharp, it's a beautiful sponge.
0:51:05 > 0:51:09Great interpretation of a classic key lime pie in a baked Alaska.
0:51:12 > 0:51:16Gosh, when you look at that, we can only say, "Well done!"
0:51:16 > 0:51:19The actual bake is good. Mmm, scrumptious!
0:51:19 > 0:51:20The meringue is very, very good,
0:51:20 > 0:51:22that marshmallowy feel which you always get
0:51:22 > 0:51:24from the Italian meringue is fantastic.
0:51:24 > 0:51:27The sponge is good and the raspberry flavour's excellent, as well.
0:51:30 > 0:51:33My presentation could be nicer, obviously
0:51:33 > 0:51:36no-one wants to get baked Alaska swimming in melted ice cream,
0:51:36 > 0:51:39but hopefully it tastes like a tiramisu.
0:51:39 > 0:51:41I like the way you've done all those swirls
0:51:41 > 0:51:44all the way around the outside, looks very festive.
0:51:44 > 0:51:48Those layers look good, the Italian meringue is nice and strong.
0:51:50 > 0:51:52That's all right for me!
0:51:54 > 0:51:55All aspects of that are excellent
0:51:55 > 0:51:58because the flavour of the coffee ice cream is delicious,
0:51:58 > 0:52:00the sponge is just softened slightly, as well, between.
0:52:00 > 0:52:03It's almost like the Technical Challenge...but better!
0:52:03 > 0:52:05Oh, thank you!
0:52:13 > 0:52:15I think, overall, the design is very good,
0:52:15 > 0:52:17I think the piping is excellent.
0:52:17 > 0:52:19I can clearly see the layers
0:52:19 > 0:52:23and I like the proportion of sponge to the ice cream.
0:52:23 > 0:52:25The yoghurt and sorbet together work really well.
0:52:25 > 0:52:28I like sharp flavours, it's almost cleansing, you know.
0:52:28 > 0:52:31The almond sponge is very good. Well designed,
0:52:31 > 0:52:33well thought through and well done!
0:52:37 > 0:52:40Iain, if you'd like to bring your bake up, please.
0:52:40 > 0:52:43'I threw it in the bin because I didn't want to present it.
0:52:43 > 0:52:46'I didn't want them to judge the way it came out,
0:52:46 > 0:52:49'so I'd rather present nothing.
0:52:49 > 0:52:50'Gutted.'
0:52:55 > 0:52:58Can you tell us about your baked Alaska, please?
0:52:58 > 0:53:01I had some issues with the ice cream.
0:53:01 > 0:53:05And I let the frustration of that get the better of me.
0:53:05 > 0:53:08- OK. Did you have a problem with your sponge?- No.
0:53:08 > 0:53:10- Did you have a problem with your meringue?- No.
0:53:10 > 0:53:12- Did you have a problem with the ice cream?- Yes.
0:53:12 > 0:53:14So, where's your sponge? In there?
0:53:14 > 0:53:16We could have tested that.
0:53:16 > 0:53:19I know, I didn't cope with the situation very well.
0:53:19 > 0:53:22I think you know that it got the better of you,
0:53:22 > 0:53:24it was just a moment of your life
0:53:24 > 0:53:26that you want to forget, is that right?
0:53:26 > 0:53:28It is, I regret it.
0:53:28 > 0:53:32Because we all make mistakes and we would have liked to see that sponge.
0:53:32 > 0:53:35- Thanks, Iain. - MEL: Take your bin away.
0:53:35 > 0:53:36IAIN: Sorry I didn't present anything.
0:53:41 > 0:53:45I don't think we've ever seen this tent so intense.
0:53:45 > 0:53:50They all had problems, but they all coped.
0:53:50 > 0:53:52Well, except for one person.
0:53:52 > 0:53:54Let's look at Star Baker.
0:53:54 > 0:53:57Oh, I think Kate. She's done very well today.
0:53:57 > 0:54:00She did drop it slightly in the Technical, down to seventh,
0:54:00 > 0:54:02but her Signature Bake with the almonds round it
0:54:02 > 0:54:04and the chocolate was very, very good.
0:54:04 > 0:54:06What about Richard?
0:54:06 > 0:54:07He's a good precision baker,
0:54:07 > 0:54:11which you'd never expect that from a builder, but he's so delicate.
0:54:11 > 0:54:13Luis didn't start off well, but he did extremely well
0:54:13 > 0:54:16- in the next two challenges, didn't he?- He did indeed.
0:54:16 > 0:54:17Now, Norman.
0:54:17 > 0:54:19I thought his baked Alaska was OK.
0:54:19 > 0:54:23But, again, very safe and pretty boring, if I'm going to be honest.
0:54:23 > 0:54:26The ice cream itself lacked flavour.
0:54:26 > 0:54:30Now, somebody we haven't yet mentioned today is Iain.
0:54:30 > 0:54:33He was sailing along quite nicely for one of the first weeks ever
0:54:33 > 0:54:35and then this happened.
0:54:35 > 0:54:38It's a very, very difficult position he's put us in.
0:54:38 > 0:54:40I know he did it at the spur of the moment,
0:54:40 > 0:54:43but I think that's sort of unacceptable.
0:54:43 > 0:54:44So, now you've got a choice.
0:54:44 > 0:54:47You've got two people who have put themselves in trouble -
0:54:47 > 0:54:49by their bakes and then by their actions.
0:54:49 > 0:54:52And you have to work out at the end of the day what's more important.
0:55:01 > 0:55:06Well, bakers, I've got the happy task of announcing Star Baker.
0:55:06 > 0:55:11Now, if you sliced this person across like a stick of rock,
0:55:11 > 0:55:15you would see the words written "consistency" and "quality".
0:55:15 > 0:55:19I'm extremely pleased to announce that the award for Star Baker
0:55:19 > 0:55:21this week goes to...
0:55:22 > 0:55:23..Richard, for the second time!
0:55:23 > 0:55:25- Ooh, well done!- Well done, Richard.
0:55:29 > 0:55:32I get the less than pleasant job,
0:55:32 > 0:55:33and it's never nice,
0:55:33 > 0:55:35and this week it's particularly difficult
0:55:35 > 0:55:37because we have to send someone home
0:55:37 > 0:55:40who's an extremely good baker
0:55:40 > 0:55:42who had a moment of madness.
0:55:42 > 0:55:46Iain, with such a lot of sadness, I'm so sorry, I'm so sorry.
0:55:46 > 0:55:49Let me feel your beard, Iain, just for the last time.
0:55:49 > 0:55:51Feel the beard. Touch the russet.
0:55:51 > 0:55:52No, it is onwards and upwards from here.
0:55:52 > 0:55:57I love to bake, but I just have to learn to deal with my frustrations
0:55:57 > 0:56:00in the baking and I'll try and not throw as much in the bin.
0:56:01 > 0:56:05Do you know, Iain is a remarkable baker.
0:56:05 > 0:56:09What a sadness because if he doesn't present something for us to taste,
0:56:09 > 0:56:10how can we let him stay?
0:56:10 > 0:56:13It shows he had passion, he cares about his bakes,
0:56:13 > 0:56:15that's why he erupted in the way he did.
0:56:15 > 0:56:17But you can't do that.
0:56:17 > 0:56:20- Well done, Richard.- Cheers, Paul.
0:56:20 > 0:56:22Star Baker was Richard, AGAIN!
0:56:22 > 0:56:25This guy is becoming the one to beat.
0:56:26 > 0:56:29I'm going to take Star Baker and run for the hills with it.
0:56:29 > 0:56:31It's wicked to win it twice.
0:56:31 > 0:56:34Makes you stand out, I suppose, doesn't it?
0:56:34 > 0:56:38I was probably quite close to getting sent home,
0:56:38 > 0:56:41so maybe I should put a wee bit of pressure on myself
0:56:41 > 0:56:43and ask myself to produce the goods next week.
0:56:45 > 0:56:51I'll try to walk tall. I won't promise, but I'll try.
0:56:51 > 0:56:53Gutted, absolutely gutted.
0:56:53 > 0:56:56I've learnt never to throw my bakes in the bin.
0:56:56 > 0:56:57KATE LAUGHS
0:56:57 > 0:57:01'Next time, it's pies and tarts...'
0:57:01 > 0:57:03I've got it as thin as I dare.
0:57:03 > 0:57:04Ooh, not making this look easy!
0:57:04 > 0:57:08'..with a Signature to make even the steadiest hand tremble...'
0:57:08 > 0:57:11- Whoa...- Well done, well done.
0:57:11 > 0:57:13'..a Technical which gets them in a twist...'
0:57:13 > 0:57:15Argh!
0:57:15 > 0:57:19'..and a Showstopper which takes pies to new heights.'
0:57:19 > 0:57:22Ooh, there it goes!
0:57:22 > 0:57:25Oh, my goodness! There is a plumbing issue here.