Desserts The Great British Bake Off


Desserts

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It's week four of baking mayhem. We've had bread, cakes, biscuits.

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That tent is seriously hotting up.

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I think it's the friction from Mary's sateen bomber jacket.

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Welcome to the Great British Bake Off.

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'Last time, the bakers took on bread.'

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-Rise!

-Oh, it's so stretchy!

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-'The remaining nine bakers...'

-Ooh!

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'..had something to prove.'

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My last chance to rise to the challenge.

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Perfect.

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Pure alchemy.

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'Luis's inventive creations won him the title of Star Baker...'

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Thank you.

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Nice idea, but unfortunately it's not been executed that well.

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'..and Jordan became the third baker to leave the Bake Off tent.

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'Now the remaining bakers face the sauciest Signature Challenge yet.'

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Oh, no, it's all bubbling!

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Now that's what I call a sauce pudding!

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'A Technical where precision is paramount.'

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Don't make a mess.

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It's so hot.

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'And a Showstopper which leads to meltdown in the tent.'

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-Argh!

-Freezer, freezer, freezer, please, freezer!

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Argh!

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I think that's sort of unacceptable.

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'The nine bakers have three demanding challenges ahead.'

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Morning, bakers and welcome to your just deserts...

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It's dessert week!

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And for your Signature Bake,

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Paul and Mary would very much like you to make a self-saucing pudding!

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-Oh!

-Oh!

-BOTH: Self-saucing!

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I'd never heard of it,

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but apparently it's a pud that produces its own moisture.

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The judges would like you, please, to make eight individually portioned

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self-saucing puds, and you can decorate them in any way you choose.

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You can use any flavours that you choose,

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but they must be... BOTH: Self-saucing!

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So, bakers, you've got two hours on the clock today, on your marks...

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Get set...

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BOTH: Bake!

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'The key thing is, when making one of these puddings,'

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is keep your sponge nice and light,

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something that'll bake in very, very quick time.

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The sauce, they want to melt, but the outside you want to bake.

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Timing is everything.

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-MARY:

-'They can make two sorts of puddings,

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'a classic fondant or a sponge

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'which creates its own sauce at the bottom.'

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The sauce has got to be the right consistency,

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and, for me, it's got to have some texture to it.

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Puddings are definitely not my strongest area,

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so I am fairly worried about the outcome of them.

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I think because you're putting fluid with sponge, anything could happen.

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'Most of the bakers are attempting

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'the classic melt-in-the-middle fondant.'

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In my house we love peanut butter, peanut butter in everything,

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so I thought it'd be nice to put it in the fondant.

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I'm going to try and get a peanut butter centre in the middle,

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which, if it works, will be really cool.

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Martha's peanut butter centre will be encased in a chocolate sponge

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and decorated with caramelised peanuts.

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-Good morning, Martha!

-Hello!

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-How are you?

-Very well, thank you.

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How much of the filling is going to be soft in the middle?

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A lot of the filling should be soft,

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it should be liquid when you break into it.

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And do they hold up once they come out?

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-They have done so far.

-Good.

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What's more stressful, Martha? This or doing your exams?

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Last week's exams were OK, but next week's will be more stressful

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cos I've got maths and chemistry.

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So this is a bit of light relief for you.

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-It's relaxing.

-Amazing! See you, Martha!

-Thank you!

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This is the chocolate mix for the centre of my pudding.

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This is the sauce, if you like.

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And I'm mixing this one first

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because I want this really quite well chilled,

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so that when it goes into the centre of the pudding,

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it's colder than the outside.

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Nancy is planning an ambitious layered fondant

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with chocolate and pistachio sponges surrounding the chocolate centre.

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About how much runny sauce are you going to get in the middle?

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My ideal is that when you cut into it, the green sponge is cooked

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and all of the brown runs out.

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I've had it once.

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-Once?!

-Out of how many times, Nancy?

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-Ten?

-Ten...

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The thing is... OK, I won't say, but...

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-Go on, say it.

-No, no, no, it takes guts,

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I like people that push the envelope a little bit...

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I do do a fondant quite regularly

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and I thought I need to up my game a bit.

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No, good luck, I hope it comes out.

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'The bakers need to allow enough time to chill their saucy centres,

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'so that, in the oven, the middle stays molten

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'while the sponge batter turns into a cake-like crust.'

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I'm making chocolate puddings with a molten salted caramel middle.

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HOPEFULLY molten. That's the idea.

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So I'm just putting it in the freezer to set a bit.

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Kate's chocolate and salted caramel fondants

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will be topped with toasted almonds.

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I need to get a wiggle on, I need to get a wiggle on.

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It is ambitious in two hours, when timing isn't my forte.

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It's just raspberries, and some sugar

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and it's going to be the raspberry compote inside the fondant.

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Iain's flavouring a dark chocolate sponge with lime

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to encase the raspberry compote.

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How are you getting the raspberry mixture in the centre?

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I'm going to pipe it in, so I've got the mould,

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I'm going to put half the mixture in, the chocolate mixture,

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and then pipe in, say, a teaspoon of it.

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OK, I love lime and chocolate.

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Are you going to finish it with anything?

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Yeah, I'm going to paint some mint leaves with chocolate

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and chill them and peel a leaf off

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and stick the leaf in the top, with the raspberry.

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OK, have you got time for that?

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I don't know, I've given myself an hour to make the fondants.

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All right.

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-Good luck!

-MEL: Good luck, Iain!

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'The filling has to be supported by the sponge.

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'It needs to be light enough to bake quickly...'

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Job's a good 'un.

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'..but strong enough to encase the sauce.'

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Good job I've got these big, broad shoulders, is it?

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I love a bit of fondant, anything sticky and full of chocolate,

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I'm all over it, I'm happy with that.

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Richard's fondants have a cherry coulis centre

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in a chocolate sponge,

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served with chocolate coated cherries.

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The family get stuck into these.

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I think, after this week,

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it's not so much of a family favourite any more,

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just due to the volume they've had to eat.

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But, yeah, we like them.

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I've just finished poaching the pears,

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so I'm just taking them out and then I keep the liquid

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because that'll be the sauce for the puddings.

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'While most of the bakers are making fondants,

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'Chetna, Norman and Luis are trying a different technique.'

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I'll be pouring the sauce on top of this next,

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and, during the baking, the sponge inflates and goes above the sauce

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and the sauce drops to the bottom and starts to soak into the sponge,

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which gives you a moist, hopefully moist, sponge.

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Luis is using the cinnamon and almond poaching syrup

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to create a spicy sauce at the bottom of his poached pear puddings.

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Luis, you're piping pears!

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I am piping pears today.

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Are you sort of insulating them?

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They've got little party hats.

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So they don't get sunburnt?

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Just so they don't get radiation burn from aliens and...

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It's a cross between a wizard and a dunce.

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I think last week was overload of Indian flavours,

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so everybody thought, "That's it, she can't do anything else."

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So I'm glad to be here to show that I can do other flavours too.

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Chetna's turned to summery British flavours for her puddings -

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strawberry, raspberry and rhubarb - with caramel butterflies to decorate.

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It just seems so simple, but it's actually not

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because it's self-saucing so some of them, actually,

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it'll become sponge if it's left too long,

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and mine, the sponge will just soak all the pudding back in, so...

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Very tricky, yeah.

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I'm making a sauce from the water, butter and sugar

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and a little drop of vanilla essence.

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The judges last week thought I was just a bit plain and simple,

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but maybe it's fairly simple but I'm hoping it'll be good.

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Norman's adapted his mother's sticky toffee pudding recipe

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to create treacle sauce at the bottom of the dish.

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How much sauce are we expecting to see underneath?

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Underneath? About 60ml.

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ABOUT 60ml?! It could be 65, Norman, if I'm honest(!)

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Well, yeah, if I'm feeling generous, you might get a wee bit extra.

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Right. The key thing, with these sort of puddings,

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is not to dry out the inside too much.

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-Oh, yes, aye.

-Good luck, Norman.

-Good luck, Norman.

-Thanks.

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'The only baker doing a traditional surprise pudding is Diana

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'who's mixing all her ingredients together.'

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It's looking OK! So far, so good.

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'She's incorporating her orange and lemon sauce into the sponge batter.'

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It's Diana's take on the classic lemon surprise pudding.

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In the oven, the syrup should drop to the bottom

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to create a citrus curd.

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Being on Bake Off is a culmination of a lifetime baking.

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It'll be the biggest thing I've ever done

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apart from, you know, giving birth and all those...weird things.

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'Next, all the bakers

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'have to combine the sauce with the sponge batter.

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'The five fondant bakers put their chilled centres

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'in the middle of the mix...'

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That's so good it's wrong.

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I've got my green mixture then I've put chocolate sauce

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and then I'm topping them up so that each pudding is identical.

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'..while the other bakers trickle their sauce over the sponge.'

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It's best poured over the back of a spoon, it spreads it out evenly.

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It's a little bit more in that one.

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Bakers, you've got half an hour left.

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They're going in!

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My god!

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Now is the vital part, the baking.

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And the sauce.

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That's all!

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I'm always suspicious of people

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who turn their noses up at dessert menus.

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I'm sure the marvellous people of Paignton would entirely agree.

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Paignton has a reputation for its beaches, but also for its puddings.

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Since the 13th century, they've had a tradition

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of making enormous puddings for special occasions.

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When the railway came to Paignton in 1859,

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they wanted to mark the occasion,

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and they thought they would make a huge pudding.

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They did it in sections so it was like a pyramid.

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How heavy was the pyramidal pudding of 1859?

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That was one and a half tonnes.

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Big cake, big mixer, let's go.

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Sort of bottomless pit of ingredients, isn't it?

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So I'm going to mix this together now.

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When I look at the ingredients, it's saying to me,

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"Massive spotted dick."

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I mean, essentially, that's what you've got.

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Yes, it's a traditional syrup pudding.

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But done on the most grand of scales.

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OK, now, you're telling me this is a TENTH of the size?

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It is, yes.

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I wouldn't know where to begin with that.

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'This beast of a pudding was brought out to a huge crowd

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'of eager townsfolk, all wanting a slice of the action.'

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Describe the scene.

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If you imagine this hot August day and an expectant crowd here,

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waiting for the pudding, but washed down with local cider.

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Did it turn out to be a civilised affair?

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-I'm afraid not.

-You surprise me!

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The crowd became so excited and so keen, really,

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to get their share of pudding, at the ensuing riot...

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-There was a riot?!

-A riot, yes.

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I've elbowed a few people for puddings,

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but I wouldn't have gone into full riot, I don't think.

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-I think 18,000 people...

-18,000!

-..on the green...

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My local football team doesn't get that many people supporting it!

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A feast like this was a great treat, it was a great occasion,

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the highlight being this wonderful pudding with raisins and lemons

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and nutmeg and sugar

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and all sorts of ingredients they wouldn't have had.

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-So, shall we see?

-The proof of the pudding.

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Do you know what, I don't know if I'd fully riot for it,

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-but I'd certainly skirmish a little.

-I think I would, too.

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Oh, no! It's all bubbling!

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'If the bakers leave their puds in the oven a fraction too long

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-'the sponge will be tough...'

-Oh, no!

-'..and the sauce could solidify.

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That's not good. That is really annoying.

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'Not long enough and the batter won't be baked.'

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Bakers, ten minutes left on your self-saucing, ooh!

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It has a nasty habit of disappearing, the sauce,

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so time will tell.

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I like them, they probably won't be fancy enough for the judges,

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but there we go.

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They're still a bit wobbly, but it's got a thin crust,

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which means that when I turn them out,

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fingers crossed, they won't just collapse.

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That's a bad one.

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I've got some leakers.

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Come on, you, out you come.

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Perfection.

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Oh, no!

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That looks like my face before they get to work with the foundation.

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Garnish and move on.

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OK, bakers, just two minutes!

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Ah... Stay!

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Fingers crossed there will be lemon and orange curd in the bottom.

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Bakers, the saucing must stop.

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Step away from your sauce.

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Phew!

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Urgh...

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Drop through, lovely.

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Cock-a-leekie!

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Now that's what I call a sauced pudding.

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I can't wait to try this.

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It is very, very chocolaty, I think it's really, really good.

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It's well balanced, the whole thing together, it's very complicated.

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But exceptionally baked.

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Thank you!

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It's a beautiful sponge.

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I would like a little more sauce.

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The look of it is fantastic, the flavours are DELICIOUS,

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but definitely more sauce.

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More sauce, OK.

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Oh, dear!

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In your favour, there looks a lot of sauce,

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and this has got to be a saucy pudding.

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-PAUL SNIGGERS

-Em...

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It's welding my mouth shut,

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the peanuts in there need diluting down a little bit...

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-OK.

-..because it's so dry.

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Maybe just a little bit less of the peanut,

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but such a beautiful light sponge round the outside.

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-So we're expecting...

-Sauce at the bottom.

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-A sort of... Yes, a subterranean river, is that it?

-Yes.

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We have got sauce at the bottom, there it is.

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It's more a sort of poaching liquid you've got there.

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Poaching liquid, yeah.

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-I think the sponge is very, very claggy.

-OK.

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Eating that sponge on its own is not very enjoyable,

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-especially with that almost wet liquid just sitting on it.

-Sure.

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Deep breath, deep breath.

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Oh, gosh! Can I look the other way?

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-We have asked for a sauce.

-Yeah.

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It's a lovely soft middle, but it's not quite a sauce.

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I think the flavour's exceptional. However...

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for me, it's over-baked.

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That outside sponge is dry.

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They're very, very chocolaty

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and I like the raspberry sauce in the middle.

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Raspberry and chocolate go really well together,

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it's a marriage made in heaven.

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The consistency of it is very good as well.

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They taste lovely.

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They look great, I like the nuts on the outside, the chocolate.

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I mean, the darkness, that richness of the colour

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from the chocolate, I think it's a great idea.

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It would have oozed.

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-Ah, we can see that.

-SO would have oozed!

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It's nice and soft.

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Yeah, I agree, I think the sauce is bang on.

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The sponge itself is delicious.

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Perfectly baked, well done.

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It does look a little bit untidy,

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but we've got a proper sauce underneath that tastes beautiful.

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I think that was my aim.

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I think the sauce is great,

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I just don't think it looks very attractive.

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I think that looks fun,

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I love the presentation like this.

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Diana, the flavour of it is absolutely gorgeous,

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the combination of the flavours is perfect

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and, actually, I think that is beautiful.

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A good pudding but not a saucy pudding.

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-I think it's fine.

-Oh, that's fantastic!

0:18:250:18:27

I tell you what, I shall walk out of here on air!

0:18:270:18:30

I'm just delighted. you never know with those puddings

0:18:300:18:32

what on earth's going to be inside, to be honest.

0:18:320:18:36

I think it's worked out quite well.

0:18:360:18:37

That is a result, that is a result

0:18:390:18:41

on a sunny, beautiful day in the Bake Off tent.

0:18:410:18:44

Couldn't be better.

0:18:440:18:45

I don't think they were dry. I mean, they were puddings

0:18:460:18:49

so you can eat them in two minutes anyway,

0:18:490:18:51

they don't get time to go dry.

0:18:510:18:53

It's not like it's a cake, so I don't agree with him.

0:18:530:18:57

I feel a bit gutted, really, they didn't go to plan,

0:18:570:18:59

but I try and be a tough cookie. Sometimes it's a bit hard

0:18:590:19:02

and the cookie has to crumble, but I've done my best.

0:19:020:19:06

Sticky toffee pudding's not meant to look beautiful,

0:19:060:19:08

it's a bit like some people -

0:19:080:19:11

they're nice looking on the outside but rotten in the middle,

0:19:110:19:14

and my puddings are the opposite of that.

0:19:140:19:15

They don't look much on the outside,

0:19:150:19:17

but absolutely delicious on the inside.

0:19:170:19:19

'The bakers now face the feared Technical Challenge.'

0:19:240:19:27

Bakers, I can see by your faces that you are raring to go!

0:19:310:19:36

Now, Mary and Paul, as you know, you're not allowed to see

0:19:370:19:42

-who bakes what for this challenge, so tatty-byes!

-Goodbye, goodbye.

0:19:420:19:47

Right, now they've gone, I'm delighted to tell you

0:19:480:19:51

that for today's Technical Challenge, we would like you to make

0:19:510:19:56

Mary's...

0:19:560:19:57

tiramisu cake, an adaptation of the classic.

0:19:570:20:01

Two and a half hours you've got

0:20:010:20:03

to make this marvellous, marvellous dessert.

0:20:030:20:05

-On your marks...

-Get set.

0:20:050:20:07

-BOTH:

-Bake!

0:20:070:20:08

'Mary and Paul want to test the bakers' precision

0:20:100:20:12

'and, to make it even harder, the instructions are minimal.'

0:20:120:20:16

I've never made this before, no. I couldn't even spell it.

0:20:180:20:21

Last time I did a test like this was going back to school,

0:20:230:20:26

but I've forgotten about that horrible time.

0:20:260:20:29

I think I'm the only person who's made it before in the whole room,

0:20:290:20:32

and I'm the youngest by far.

0:20:320:20:34

This is complicated!

0:20:340:20:36

Look at that, Mary!

0:20:410:20:42

It is quite tricky to make.

0:20:420:20:44

What I'm looking for is every layer to be soaked evenly

0:20:440:20:49

in the coffee and brandy, and even layers of the creamy mixture.

0:20:490:20:55

What you do notice immediately is that blend of the chocolate,

0:20:550:21:00

the mascarpone and the coffee

0:21:000:21:03

all coming together as one hit.

0:21:030:21:06

We certainly don't want one layer dry

0:21:060:21:10

because they haven't got the coffee evenly distributed.

0:21:100:21:13

The first stage of making the sponge I'm quite happy with,

0:21:150:21:18

so I'm going to just luxuriate

0:21:180:21:21

in knowing what I'm doing for a little bit.

0:21:210:21:23

I'm going to fold in the flour, which I've weighed out

0:21:230:21:26

and I'm going to sieve it over

0:21:260:21:28

when this is leaving a trail, I think.

0:21:280:21:30

That's what I've learnt at school!

0:21:300:21:32

'The flour should be sifted and folded gently into the mixture...'

0:21:320:21:36

Nice, holding its form...

0:21:360:21:38

'..which should create a smooth and silky batter.'

0:21:380:21:42

It's all lumpy, I sieved the flour and all.

0:21:420:21:46

A few spots of flour here and there, but you always get that.

0:21:490:21:52

Right.

0:21:560:21:57

In the oven.

0:22:010:22:03

I'm just trying to line it properly

0:22:120:22:14

so that, when it comes out, it comes out neatly.

0:22:140:22:17

Some people have used paper, and some people have used clingfilm.

0:22:210:22:27

I think it's clingfilm...

0:22:270:22:28

..but I don't know.

0:22:290:22:30

Deep breaths!

0:22:310:22:33

The OCD's kicking in nicely, so things have to fit perfectly.

0:22:360:22:40

Having a design agency, everything you do has to be precise.

0:22:400:22:44

I think it is ready, but...

0:22:460:22:47

One minute off, I reckon.

0:22:500:22:51

I've got to slice that horizontally, it should be all right.

0:22:570:23:00

How the hell are you supposed to cut that horizontally?!

0:23:000:23:04

Really hard, this knife's really aggressive,

0:23:080:23:10

so, yeah, it's really difficult.

0:23:100:23:12

It hasn't risen enough.

0:23:150:23:16

I suspect I didn't whip up enough and get enough air into it,

0:23:200:23:23

so, yeah, bit disappointed with that.

0:23:230:23:25

Oh, dear, starting again.

0:23:250:23:27

I think the sponge is a bit flat.

0:23:290:23:31

IAIN INHALES SHARPLY

0:23:360:23:39

IAIN GROWLS

0:23:430:23:45

I'm going to have to do the sponge again.

0:23:480:23:50

So far, so good.

0:23:520:23:53

But don't make a mess.

0:23:550:23:56

Don't make a mess.

0:23:570:23:58

'The finely sliced sponges should be assembled

0:23:580:24:02

'in, er, neat layers?'

0:24:020:24:05

I am cobbling together my sponges, which isn't ideal.

0:24:050:24:08

Well, I think the important thing is four layers of sponge,

0:24:080:24:13

but if I try and hack that any more, I'm going to make a mess of it.

0:24:130:24:18

So I'm going to keep that as a layer and then this layer

0:24:180:24:22

is, em...remnants.

0:24:220:24:24

'The bakers must flavour the sponges with a coffee and brandy mixture,

0:24:320:24:36

'but the recipe doesn't say how much to use.'

0:24:360:24:39

I wouldn't do too much, you don't want to soak it completely,

0:24:420:24:44

you just want the flavour in it.

0:24:440:24:46

Might be some left for a wee nip, you never know.

0:24:460:24:49

I've divided this by four because there's four sponges,

0:24:490:24:52

so I know how much to soak into each one so you don't overdo it.

0:24:520:24:56

I'm using a brush to kind of get it more even over the whole thing,

0:24:580:25:02

cos otherwise I think one bit will be really soggy

0:25:020:25:04

and the rest of it won't have anything on it.

0:25:040:25:06

'A stiff layer of mascarpone between each sponge

0:25:060:25:11

'SHOULD stop the cake from collapsing.'

0:25:110:25:14

There's a lot of mascarpone.

0:25:140:25:16

-Luis!

-Hi, Mel.

-What have you got here?

0:25:160:25:19

-LAUGHING:

-That's my diagram of cake.

0:25:190:25:23

Now, basically what you've done, Luis,

0:25:230:25:26

is you've done a sort of beehive and it just says,

0:25:260:25:29

"Sponge, cream, sponge, cream, sponge, cream, sponge, cream."

0:25:290:25:35

So, basically, if you were going to do that by eye,

0:25:360:25:39

you've done cream so you kind of know it's going to be sponge next...

0:25:390:25:42

It was helping me calculate

0:25:420:25:44

how many layers of sponge and cake there were.

0:25:440:25:47

I know, it's been a long day.

0:25:470:25:49

This is sponge number two, I'm going to have to make extra great effort

0:25:490:25:52

to cool it down to be able to chop it, but, yeah, looks prettier.

0:25:520:25:55

Come on, come on.

0:25:550:25:57

'While their tiramisu cakes are chilling,

0:25:590:26:02

'the bakers need to temper chocolate for decoration,

0:26:020:26:05

'but one vital piece of information is missing.

0:26:050:26:09

I can't remember exactly the temperature that it should be.

0:26:110:26:13

I know it has to go up to the 50s and come down to the 30s,

0:26:130:26:17

but I can't remember the exact temperature.

0:26:170:26:19

Something like...42 degrees or something?

0:26:190:26:24

'Just a few degrees out, the chocolate will lose its shine

0:26:240:26:27

'and be difficult to work with.'

0:26:270:26:30

I like giving a bit more height to the cake,

0:26:300:26:33

but it's a hot day so hopefully they won't melt in one second.

0:26:330:26:38

It looks a lot nicer, actually. Could have been a bit thicker,

0:26:380:26:41

but certainly better than the other disaster.

0:26:410:26:44

OK, bakers, 15 minutes, please, 15 minutes.

0:26:470:26:50

It's very slack, needs a lot more time in the fridge, really.

0:27:010:27:06

Urgh!

0:27:090:27:10

Hopefully, I have enough time.

0:27:120:27:14

I will remain hopeful until all hope is lost, I think.

0:27:140:27:16

Hmm!

0:27:220:27:23

My layers of mascarpone are uneven. They're going to notice that.

0:27:280:27:33

Done.

0:27:350:27:36

These are just melting as it's so hot in here today.

0:27:370:27:41

Just be very careful.

0:27:420:27:44

Bakers, I can hear the gentle pad of lady moccasins! Berry approaches!

0:27:480:27:52

One minute, just one minute!

0:27:520:27:55

One minute?!

0:27:550:27:56

I just want to get the chocolate on.

0:27:580:28:01

It looks OK, doesn't it?

0:28:070:28:09

I'm surprised at how good it looks, yeah. I've surprised myself, there.

0:28:170:28:22

Bakers, all tiramisu twiddling must now stop.

0:28:220:28:25

Voila! There you go.

0:28:250:28:27

Please move away from the bakes.

0:28:270:28:29

Iain, step away!

0:28:310:28:33

Nice, nice.

0:28:350:28:36

It's leaking.

0:28:370:28:38

So, we're looking for precision, even layers and finesse.

0:28:460:28:52

So, we'll start with this, then, Mary.

0:28:530:28:56

We've certainly got definite layers.

0:28:560:28:59

Good bit of tempering with the chocolate.

0:28:590:29:01

And I do realise that today is very warm,

0:29:010:29:03

so the fact that the chocolate is falling over a bit,

0:29:030:29:06

that's fine by me.

0:29:060:29:07

Lovely sharp edges to it and every sponge is evenly soaked.

0:29:070:29:13

There's a good distribution of flavour in there, as well.

0:29:130:29:15

The piping's interesting in this, they've tried to be clever

0:29:150:29:18

with the little bubble piping round the outside.

0:29:180:29:20

Because the sponge layers were just a little bit varied,

0:29:200:29:23

some of the coffee mixture has leaked out.

0:29:230:29:27

But the overall appearance is better,

0:29:270:29:29

though a little bit irregular, it's a neat-looking tiramisu.

0:29:290:29:31

They've gone a bit OTT with this,

0:29:340:29:35

haven't they, with the piping round the outside?

0:29:350:29:37

You can see where they've collapsed in the middle, as well.

0:29:370:29:40

The actual sponge itself, we haven't got a very good rise to that,

0:29:400:29:44

therefore it hasn't absorbed all the coffee mixture

0:29:440:29:48

and that is dripping down on the table in front of us.

0:29:480:29:51

Now, this one has got a very good rise,

0:29:520:29:55

however, we haven't got clear lines between each of the layers,

0:29:550:30:00

it's a little bit messy.

0:30:000:30:01

I never got any coffee in that one at all.

0:30:010:30:03

If it had been well soaked, it would have changed colour.

0:30:030:30:07

Interesting decoration on this one.

0:30:070:30:10

There is a little bit of definition in the lines, too, which is good.

0:30:100:30:13

Good chocolate work in two different designs.

0:30:130:30:16

Nice lines, nice layers, they're all equal.

0:30:160:30:18

OK, this one, it's not even with the sponge, is it,

0:30:200:30:23

the cream and the mascarpone?

0:30:230:30:25

It's a bit messy. Fairly thin sponge.

0:30:250:30:28

-Coffee's not strong enough.

-No.

0:30:280:30:30

Each layer should be evenly soaked with the coffee mixture.

0:30:300:30:34

That's a shame.

0:30:340:30:36

Now, this one's quite neat. I like the decoration, very classy.

0:30:360:30:42

The lines are quite stark, you can see all the sponge.

0:30:420:30:45

I can see chopped chocolate, which gives a lovely texture.

0:30:450:30:47

The mascarpone is nice and soft, nice flavour.

0:30:470:30:49

Nice flavour, yeah, it's a good, balanced flavour.

0:30:490:30:52

Nice bit of chocolate on the top.

0:30:560:30:57

The layers are very thick, aren't they?

0:30:570:30:59

Thick and thin all the way through.

0:30:590:31:01

The top layer there is not soaked at all.

0:31:010:31:04

Nice flavour, though.

0:31:040:31:05

Now, this one seems to be just mascarpone,

0:31:050:31:07

and the lines have been lost.

0:31:070:31:09

We're losing the coffee, the bottom layer there hasn't got any at all.

0:31:090:31:13

'The cakes will be ranked from worst to best.'

0:31:140:31:18

In ninth place...

0:31:210:31:23

I think, because the sponge was a bit thin, it all ran through.

0:31:230:31:28

In eighth place is this one.

0:31:290:31:32

Couldn't find the coffee, Norman, if I'm honest.

0:31:320:31:35

Very irregular on the cuts as well.

0:31:350:31:37

And in seventh place,

0:31:370:31:39

little bit messy and not very evenly soaked.

0:31:390:31:44

In sixth place is this one.

0:31:440:31:47

Very irregular, couldn't see much coffee in there.

0:31:470:31:50

'Richard is fifth, Nancy fourth

0:31:500:31:53

'and Chetna third.'

0:31:530:31:54

In second place is this one.

0:31:550:31:58

-Well done, Luis.

-Thank you.

0:31:580:31:59

That's a nice-looking tiramisu, the lines are all the way through.

0:31:590:32:02

-That is a great-tasting tiramisu, well done.

-Thank you.

0:32:020:32:05

And this is number one.

0:32:050:32:07

We were all about precision,

0:32:070:32:10

even layers and the flavour was perfect.

0:32:100:32:14

Well done!

0:32:140:32:15

-MARTHA:

-'I am elated!'

0:32:170:32:18

I had no idea that was coming,

0:32:180:32:21

I even thought that it wasn't as good as everyone else's,

0:32:210:32:23

which is ridiculous, looking back,

0:32:230:32:25

because they really, really liked it.

0:32:250:32:27

'I couldn't believe it, when the judges were going through the count

0:32:270:32:30

'up to number one, it kind of got'

0:32:300:32:32

to five, then four, and I'm thinking, "Wow,"

0:32:320:32:34

so, yeah, I'm totally delighted.

0:32:340:32:36

I think I'm a home-baker

0:32:360:32:38

and I think it's showing up in certain places, yeah.

0:32:380:32:42

So maybe...maybe that's my downfall.

0:32:420:32:45

I came eighth today, which I suppose is one better

0:32:450:32:48

than coming last at ninth,

0:32:480:32:49

so it just makes me realise I've got to try a bit harder.

0:32:490:32:54

'A brand-new day in the Bake Off tent

0:33:090:33:11

'and, with the sun already blazing, the competition is heating up.'

0:33:110:33:16

Morning, bakers, and welcome to your Showstopper Challenge.

0:33:190:33:22

Now, Paul and Mary would like you to make something fabulously retro -

0:33:220:33:26

it's a baked Alaska.

0:33:260:33:28

We're talking sponge, frozen centre, meringue coat.

0:33:280:33:31

Weird.

0:33:310:33:33

Now, you've got four and a half hours

0:33:330:33:35

to create this baked Alaska, so on your marks...

0:33:350:33:38

Get set...bake!

0:33:380:33:40

And freeze.

0:33:400:33:41

Not... Not literally freeze. LAUGHTER

0:33:410:33:44

Four and a half hours making ice cream, my god!

0:33:460:33:49

I'm OK with today's task, it's a sponge base and ice cream,

0:33:490:33:53

so what can possibly go wrong?

0:33:530:33:56

There's many things that can go wrong in a baked Alaska.

0:33:560:33:59

The sponge texture has to be thought through.

0:33:590:34:01

There's joconde, there's Victoria, there's genoise,

0:34:010:34:04

but it's got to be baked perfectly.

0:34:040:34:06

Then you've got to think of the ice cream,

0:34:060:34:08

something that they can churn within the set time that we've given them.

0:34:080:34:11

Finally, the meringue.

0:34:110:34:13

I want to see decoration on that meringue, I want it to stand out.

0:34:130:34:16

There are a lot of elements to get right.

0:34:160:34:20

One thing wrong and it'll be total disaster.

0:34:200:34:24

This is the hottest day of the year so far

0:34:240:34:27

and they're going to have to keep their cool.

0:34:270:34:29

Love this weather, love the summer.

0:34:300:34:33

The trickiest bit today is how hot it is in here.

0:34:340:34:37

I think we need to get the ice creams

0:34:390:34:41

freezing as quickly as possible.

0:34:410:34:42

'The bakers are making ice cream from scratch

0:34:420:34:45

'by adding a range of flavours to a basic custard.'

0:34:450:34:48

How retro is this?!

0:34:500:34:52

In my teenage years this would have been quite popular,

0:34:520:34:56

which was an awful long time ago!

0:34:560:34:59

Diana's bravely attempting a swan-shaped Alaska

0:34:590:35:03

with raspberry ripple ice cream on a joconde sponge.

0:35:030:35:07

The thing is, if you play it too safe,

0:35:070:35:09

it doesn't really win many prizes, does it?

0:35:090:35:11

I wanted to keep it very simple and straightforward

0:35:110:35:15

for the first two or three episodes.

0:35:150:35:17

Now that I've got used to this atmosphere here,

0:35:170:35:20

I feel capable of upping my game a bit.

0:35:200:35:23

Norman needs to woo the judges with his surprise strawberry coulis

0:35:230:35:27

in the middle of his classic vanilla ice cream baked Alaska.

0:35:270:35:31

I haven't had...eaten a baked Alaska for a long time,

0:35:310:35:34

so I'm looking forward to having a bit of this one.

0:35:340:35:37

Martha, tell us all about your Alaska.

0:35:370:35:41

I'm making a key lime pie inspired baked Alaska.

0:35:410:35:45

Oh! Well done and you've won, goodbye!

0:35:450:35:47

Well, it'd be nice, wouldn't it?

0:35:470:35:49

MEL: Martha's twist on an old favourite

0:35:490:35:52

combines a biscuit base, genoise sponge, lime curd

0:35:520:35:55

and a coconut ice cream, all topped with meringue.

0:35:550:35:59

What sort of piping are you going to use for that?

0:35:590:36:01

I think I'm going to pipe roses onto it, or little swirls.

0:36:010:36:05

Yes, because it's not complicated enough as it is,

0:36:050:36:07

and you definitely need another element(!)

0:36:070:36:09

-You've got a lot to do, so I think we'll leave you.

-I know.

0:36:090:36:11

Good luck. Thank you, Martha.

0:36:110:36:13

I did learn ice-cream making from my mum.

0:36:130:36:17

She made loads of ice creams at home.

0:36:170:36:19

Chetna's baked Alaska layers mango and raspberry ice cream

0:36:190:36:23

on top of a coconut cake covered with piped meringue.

0:36:230:36:26

All these flavours, it just reminds me of home.

0:36:260:36:30

The sign of summer would be mangos.

0:36:300:36:32

And they would be, em... there the whole of summer.

0:36:320:36:37

I've got toasted black sesame seeds and honey.

0:36:410:36:44

I'm just making a paste, this is to flavour the ice cream.

0:36:440:36:48

It might not look very appetising,

0:36:480:36:50

but it makes a nice ice-cream flavour.

0:36:500:36:52

Always one for unusual flavours,

0:36:520:36:54

Iain's offsetting his black sesame seed ice cream

0:36:540:36:58

with a cocoa sponge and a French meringue.

0:36:580:37:00

-Hello, Iain!

-Hello, morning.

0:37:000:37:02

-How are you? That looks revolting!

-It does.

-Can you tell us...?

0:37:020:37:05

Always start with the positive, Iain, that's a mantra of Paul!

0:37:050:37:08

-It's a mess, a disaster, it's revolting...

-Mushroom soup?

0:37:080:37:11

So, what have we got?

0:37:110:37:12

It's black sesame seed ice cream.

0:37:120:37:15

-Nice! OK.

-Yeah!

0:37:150:37:17

The 100%, sort of, cocoa sponge idea,

0:37:170:37:20

blended with that could be fascinating.

0:37:200:37:23

It doesn't look an exciting colour, but we'll see whether that flavour

0:37:230:37:26

will come through with the strong chocolate, we'll see.

0:37:260:37:29

-Thank you, Iain.

-Thank you.

0:37:290:37:31

I'm sure there's enough time,

0:37:330:37:34

it's just that we've got a really hot day

0:37:340:37:36

and the freezers are going to have to work really hard.

0:37:360:37:41

Nancy's ambitious summer pudding Alaska

0:37:410:37:43

has two ice creams, a vanilla parfait and an almond sponge,

0:37:430:37:48

all topped with a berry rippled meringue.

0:37:480:37:50

So, when we cut through it,

0:37:500:37:52

it'll be like a football jersey and three stripes?

0:37:520:37:54

I'm hoping it will be like a rainbow.

0:37:540:37:56

Are you doing it in different bowls, or what?

0:37:560:37:59

I actually figured that if I do three thin ice creams,

0:37:590:38:02

they would probably set better than trying to do one big one.

0:38:020:38:05

How high are we expecting this to be?

0:38:050:38:08

So a handy dessert for one.

0:38:100:38:12

LAUGHING: Yeah.

0:38:120:38:13

When I get my ice cream in the ice-cream maker,

0:38:170:38:20

I'll feel a lot happier.

0:38:200:38:21

I'm keeping fingers crossed that the ice cream will set.

0:38:250:38:30

And I am making a very kitsch Alaska

0:38:330:38:37

for my fellow Brightonians.

0:38:370:38:39

I'm camping it up.

0:38:390:38:41

Kate's glittering meringue tops her pistachio ice cream

0:38:410:38:45

and chocolate sponge.

0:38:450:38:48

Time's OK today, it's more about getting this ice cream made

0:38:480:38:53

so it's got a good three hours to set.

0:38:530:38:56

Ah, that's better!

0:39:010:39:03

The ice cream now has a lot more volume.

0:39:030:39:05

I just want to get it into the freezer and so it freezes solid.

0:39:050:39:09

Superb! Absolutely superb!

0:39:140:39:17

I could have been born in Italy!

0:39:190:39:21

Definitely ice cream, innit? Lovely.

0:39:230:39:26

Richard's making a baked Alaska version

0:39:260:39:29

of yesterday's Technical Challenge - tiramisu.

0:39:290:39:32

His coffee ice cream is layered with lady fingers

0:39:320:39:35

and plastered with a thick layer of meringue.

0:39:350:39:38

I do worry a little bit that tiramisu followed by tiramisu

0:39:380:39:41

might get a bit boring, but I think mine's different enough

0:39:410:39:45

to the one Mary did for it to not necessarily be compared.

0:39:450:39:48

Let's hope not anyway!

0:39:480:39:50

-So, this is the mango?

-Yes.

0:39:590:40:01

That is amazing!

0:40:030:40:06

If you keep providing things like that for us,

0:40:060:40:08

the love gets ever stronger.

0:40:080:40:09

I'm so glad you like it, I'm so, so glad!

0:40:090:40:12

Now, hopefully, this will set.

0:40:120:40:13

Yes, you go and set it.

0:40:130:40:15

I will, thank you.

0:40:150:40:16

Saw that!

0:40:170:40:18

'While the bakers leave their ice creams to, hopefully, set,

0:40:220:40:27

'they crack on with the next stage.'

0:40:270:40:30

OK, let's get on with said sponge.

0:40:310:40:35

I'm making the sponge at the moment,

0:40:370:40:40

and this here is the raw chocolate and that's the flavour for it.

0:40:400:40:43

The sponge is almost exactly the same as yesterday's,

0:40:430:40:46

except mine's got chocolate and vanilla in it

0:40:460:40:48

rather than just plain,

0:40:480:40:49

so hopefully that will add another element of flavour, you never know.

0:40:490:40:54

I am making an almond bottom sponge.

0:40:540:40:57

Bakewell tarts are my favourite,

0:40:570:40:58

I love the flavours of anything to do with Bakewell,

0:40:580:41:01

so I thought it'd be a good translation into this Alaska.

0:41:010:41:05

Luis's inventive Alaska

0:41:050:41:08

layers raspberry, frozen yoghurt and apricot sorbet

0:41:080:41:11

on a frangipane sponge, decorated with cherry-topped meringue.

0:41:110:41:14

Everything's multi-tasking today, there's just so much going on.

0:41:140:41:18

You've kind of got the ice creams, the sorbet going on,

0:41:180:41:21

the sponge, so it's a bit frantic.

0:41:210:41:23

Sponge is done, stick it in the oven.

0:41:230:41:26

OK, you are halfway through this baked Alaska challenge,

0:41:390:41:43

two and a quarter hours remaining.

0:41:430:41:45

It's just like liquid. Is yours?

0:41:470:41:49

Good heavens!

0:41:490:41:50

Is it frozen, Norm?

0:41:530:41:54

It's frozen, but it's melting very quickly.

0:41:540:41:56

It's the waiting game

0:41:560:41:58

because there's very little time left that the ice cream's set.

0:41:580:42:02

It's been in half an hour!

0:42:060:42:08

Oh, mine has, yeah.

0:42:080:42:10

It's not frozen!

0:42:130:42:15

You're joking!

0:42:150:42:16

Good, good!

0:42:360:42:38

It's really good.

0:42:380:42:40

That beard, by the way, it's almost like an extra centimetre...

0:42:400:42:43

I want you to stay in this competition for so many reasons.

0:42:430:42:46

Not least because you will be

0:42:460:42:47

a russet Gandalf by the time we finish this.

0:42:470:42:50

-I'll see you later.

-Thank you.

0:42:500:42:52

'With just an hour left, the bakers start their meringue.

0:42:550:43:00

'Diana's the only baker making Swiss meringue.

0:43:000:43:03

'The eggs are cooked over a bain-marie,

0:43:030:43:05

'which makes the meringue firmer,

0:43:050:43:07

'ideal for constructing a swan.'

0:43:070:43:10

Bit like me, calm on top and paddling like billy-oh underneath.

0:43:100:43:14

Diana, you are pushing the boat out with the old swan, aren't you?

0:43:160:43:20

Yeah, I am.

0:43:200:43:21

Is it going to wilt?

0:43:210:43:23

-No.

-Good.

0:43:240:43:26

It must not be a dying swan, Diana.

0:43:260:43:28

Don't let it be a dying swan.

0:43:280:43:30

I'm making Italian meringue. I prefer this one

0:43:320:43:35

because you don't have to stick it in the oven to cook it.

0:43:350:43:38

This one cooks by pouring this very, very hot molten sugar into it.

0:43:380:43:41

A year ago I didn't know what an Italian meringue was.

0:43:410:43:44

I know now.

0:43:440:43:45

I can't wait to see Luis's meringue.

0:43:470:43:50

Two-mixers Luis! Two-mixers Luis.

0:43:520:43:55

This is multi-tasking!

0:43:570:43:59

Bakers, half an hour left on this bake. Half an hour left.

0:43:590:44:03

That was Melanie Giedroyc reporting for Baked Alaska News.

0:44:030:44:06

-'With the clock ticking...'

-Voila!

0:44:110:44:14

'..and the temperature rising...'

0:44:140:44:15

It's so hot!

0:44:150:44:17

'..the bakers must assemble the sponge and the ice cream.'

0:44:170:44:20

The aim is to get the Alaska in the freezer as quickly as possible.

0:44:200:44:23

Oh, no!

0:44:240:44:26

Argh!

0:44:340:44:35

I'll have to work fast here now, it's pretty warm in here

0:44:370:44:41

and the ice cream's melting quickly.

0:44:410:44:44

The middle one has not set at all.

0:44:440:44:47

I think probably when they cut into it, that bit's going to collapse.

0:44:470:44:51

Unless some miracle happens.

0:44:510:44:53

I'm just going to bang it back in the freezer.

0:44:530:44:56

I need to go in the freezer. Freezer, freezer...

0:44:560:44:59

'It's 25 degrees...'

0:44:590:45:00

Can I put this in the freezer?

0:45:000:45:02

'..and the bakers need to keep their Alaskas cold

0:45:020:45:05

'while they get the meringues ready for piping.'

0:45:050:45:08

Who's is this?

0:45:150:45:17

Iain's, I think.

0:45:170:45:19

-LAUGHING:

-Argh!

0:45:220:45:24

I just need to get this on really quick.

0:45:250:45:28

OK, bakers, 15 minutes, please, 15 minutes.

0:45:280:45:31

IAIN: Where's my ice cream?

0:45:310:45:33

-It's here, sorry, Iain! We...

-Argh!

0:45:350:45:37

Well, you've got your own freezer, haven't you?

0:45:390:45:41

Someone's took it out the freezer, and this is all melted.

0:45:410:45:45

Why would you take ice cream out of the freezer?

0:45:450:45:47

What's wrong?

0:45:470:45:49

How's it looking?

0:45:510:45:52

-Look.

-It's soup.

0:45:520:45:54

The only reason why it's stayed there is

0:45:540:45:57

because I put the tin round to hold the caramel in.

0:45:570:46:00

IAIN EXHALES

0:46:020:46:03

IAIN GROANS

0:46:070:46:08

OK, all right, let's think about how we're going to present that.

0:46:080:46:12

That's not...

0:46:120:46:13

-I've got a serving suggestion.

-Oi-ah! Oh!

0:46:130:46:16

No, no, no, no!

0:46:180:46:20

Iain, Iain, Iain... you have to...

0:46:230:46:26

Look at it, I can't present it!

0:46:260:46:28

He threw it in the bin!

0:46:360:46:38

-Iain had to throw his in the bin.

-He didn't?!

0:46:380:46:40

Bakers, buckle up, you've got five minutes to go

0:46:440:46:47

on this baked Alaska ride.

0:46:470:46:50

Scream if you wanna go faster.

0:46:500:46:51

-CHETNA:

-My hands are shaking...

0:47:000:47:02

..because I'm in such a rush.

0:47:040:47:05

Well, they've just broken, they're broken.

0:47:150:47:18

And they didn't do that at home.

0:47:180:47:20

It'll be all right, it'll be all right.

0:47:200:47:23

Now it's all melting, the whole thing's melting.

0:47:250:47:28

'With time running out, there's only one finishing touch.'

0:47:320:47:36

You've got one minute left!

0:47:360:47:38

'The blowtorch.'

0:47:380:47:40

I can feel it melting with every inch more of blowtorching.

0:47:440:47:48

I'm having to work so quickly on this.

0:47:510:47:53

Ladies and gents of the baking fraternity,

0:48:080:48:10

we have arrived at our destination, Alaska.

0:48:100:48:14

I'm sorry the flight was a little bit...turbulent.

0:48:140:48:17

Iain, are you OK?

0:48:170:48:18

Yeah, I'm fine.

0:48:180:48:19

My fear is that the knife will go into that Alaska

0:48:300:48:33

and it will just be runny.

0:48:330:48:36

It looks so pretty, I can't wait to get in there.

0:48:360:48:39

I think the overall look is very professional,

0:48:390:48:42

the piping is excellent.

0:48:420:48:43

Very precise all the way around.

0:48:430:48:45

I can see the parfait, as well, right in the middle.

0:48:490:48:51

It's melted but it's still there.

0:48:510:48:53

It's a lovely summer fruit flavour.

0:48:540:48:58

The sponge, the jam, with the meringue, very professional

0:48:580:49:01

and in these conditions, exceptional.

0:49:010:49:03

The ice cream tastes absolutely delicious,

0:49:060:49:08

and the meringue, I think, turned out very well.

0:49:080:49:11

I can't think that they'll find anything wrong with what I've done.

0:49:110:49:14

I like the piping down the side, I think that's pretty, it's different.

0:49:140:49:18

I think I would have liked quite a few more strawberries.

0:49:200:49:23

The ice cream itself is a good ice cream,

0:49:230:49:26

but I could do with a little more vanilla.

0:49:260:49:28

The whole thing together... Break it down - the sponge is good,

0:49:280:49:31

the ice cream is good, the meringue is pretty good.

0:49:310:49:33

However, you're missing the point sometimes.

0:49:330:49:36

You're playing it so safe that actually you're beginning to fail.

0:49:360:49:39

Well, in the end I sort of resurrected my swan,

0:49:450:49:47

have a debacle of it breaking and...

0:49:470:49:52

That didn't do that at home, you know!

0:49:520:49:54

Isn't that a pain in the butt?!

0:49:540:49:56

I actually think it looks pretty good, actually.

0:49:560:49:58

-Impressive!

-Thank you.

0:49:580:50:00

I think it looks most exciting.

0:50:000:50:02

The sponge is delicious and the ice cream is quite delicate.

0:50:020:50:06

I think you should be very proud of yourself,

0:50:060:50:08

-you always come to us with your head down.

-Sorry.

0:50:080:50:11

You need to start holding your head a little further up.

0:50:110:50:13

-Like a swan would.

-Yes.

-Well done.

0:50:130:50:16

It had frozen, it looked lovely, I could actually manage

0:50:220:50:25

the piping work, but it didn't make it to the freezer.

0:50:250:50:28

And you've still got a smile on your face, which is what it's all about.

0:50:280:50:32

Well, you know... Yes.

0:50:320:50:34

I was worried about the mango and cardamom

0:50:370:50:39

but, actually, that's gorgeous.

0:50:390:50:41

The sponge is great as well.

0:50:410:50:42

The marriage of the flavours with the sponge

0:50:420:50:45

and the ice cream is absolutely lovely.

0:50:450:50:47

The fact that it looks a bit messy, I'd forget about that.

0:50:470:50:51

It just is stunning when you eat it.

0:50:510:50:53

Great piping, looks like little roses, looks very attractive.

0:50:580:51:01

The lime curd is sharp, it's a beautiful sponge.

0:51:010:51:05

Great interpretation of a classic key lime pie in a baked Alaska.

0:51:050:51:09

Gosh, when you look at that, we can only say, "Well done!"

0:51:120:51:16

The actual bake is good. Mmm, scrumptious!

0:51:160:51:19

The meringue is very, very good,

0:51:190:51:20

that marshmallowy feel which you always get

0:51:200:51:22

from the Italian meringue is fantastic.

0:51:220:51:24

The sponge is good and the raspberry flavour's excellent, as well.

0:51:240:51:27

My presentation could be nicer, obviously

0:51:300:51:33

no-one wants to get baked Alaska swimming in melted ice cream,

0:51:330:51:36

but hopefully it tastes like a tiramisu.

0:51:360:51:39

I like the way you've done all those swirls

0:51:390:51:41

all the way around the outside, looks very festive.

0:51:410:51:44

Those layers look good, the Italian meringue is nice and strong.

0:51:440:51:48

That's all right for me!

0:51:500:51:52

All aspects of that are excellent

0:51:540:51:55

because the flavour of the coffee ice cream is delicious,

0:51:550:51:58

the sponge is just softened slightly, as well, between.

0:51:580:52:00

It's almost like the Technical Challenge...but better!

0:52:000:52:03

Oh, thank you!

0:52:030:52:05

I think, overall, the design is very good,

0:52:130:52:15

I think the piping is excellent.

0:52:150:52:17

I can clearly see the layers

0:52:170:52:19

and I like the proportion of sponge to the ice cream.

0:52:190:52:23

The yoghurt and sorbet together work really well.

0:52:230:52:25

I like sharp flavours, it's almost cleansing, you know.

0:52:250:52:28

The almond sponge is very good. Well designed,

0:52:280:52:31

well thought through and well done!

0:52:310:52:33

Iain, if you'd like to bring your bake up, please.

0:52:370:52:40

'I threw it in the bin because I didn't want to present it.

0:52:400:52:43

'I didn't want them to judge the way it came out,

0:52:430:52:46

'so I'd rather present nothing.

0:52:460:52:49

'Gutted.'

0:52:490:52:50

Can you tell us about your baked Alaska, please?

0:52:550:52:58

I had some issues with the ice cream.

0:52:580:53:01

And I let the frustration of that get the better of me.

0:53:010:53:05

-OK. Did you have a problem with your sponge?

-No.

0:53:050:53:08

-Did you have a problem with your meringue?

-No.

0:53:080:53:10

-Did you have a problem with the ice cream?

-Yes.

0:53:100:53:12

So, where's your sponge? In there?

0:53:120:53:14

We could have tested that.

0:53:140:53:16

I know, I didn't cope with the situation very well.

0:53:160:53:19

I think you know that it got the better of you,

0:53:190:53:22

it was just a moment of your life

0:53:220:53:24

that you want to forget, is that right?

0:53:240:53:26

It is, I regret it.

0:53:260:53:28

Because we all make mistakes and we would have liked to see that sponge.

0:53:280:53:32

-Thanks, Iain.

-MEL: Take your bin away.

0:53:320:53:35

IAIN: Sorry I didn't present anything.

0:53:350:53:36

I don't think we've ever seen this tent so intense.

0:53:410:53:45

They all had problems, but they all coped.

0:53:450:53:50

Well, except for one person.

0:53:500:53:52

Let's look at Star Baker.

0:53:520:53:54

Oh, I think Kate. She's done very well today.

0:53:540:53:57

She did drop it slightly in the Technical, down to seventh,

0:53:570:54:00

but her Signature Bake with the almonds round it

0:54:000:54:02

and the chocolate was very, very good.

0:54:020:54:04

What about Richard?

0:54:040:54:06

He's a good precision baker,

0:54:060:54:07

which you'd never expect that from a builder, but he's so delicate.

0:54:070:54:11

Luis didn't start off well, but he did extremely well

0:54:110:54:13

-in the next two challenges, didn't he?

-He did indeed.

0:54:130:54:16

Now, Norman.

0:54:160:54:17

I thought his baked Alaska was OK.

0:54:170:54:19

But, again, very safe and pretty boring, if I'm going to be honest.

0:54:190:54:23

The ice cream itself lacked flavour.

0:54:230:54:26

Now, somebody we haven't yet mentioned today is Iain.

0:54:260:54:30

He was sailing along quite nicely for one of the first weeks ever

0:54:300:54:33

and then this happened.

0:54:330:54:35

It's a very, very difficult position he's put us in.

0:54:350:54:38

I know he did it at the spur of the moment,

0:54:380:54:40

but I think that's sort of unacceptable.

0:54:400:54:43

So, now you've got a choice.

0:54:430:54:44

You've got two people who have put themselves in trouble -

0:54:440:54:47

by their bakes and then by their actions.

0:54:470:54:49

And you have to work out at the end of the day what's more important.

0:54:490:54:52

Well, bakers, I've got the happy task of announcing Star Baker.

0:55:010:55:06

Now, if you sliced this person across like a stick of rock,

0:55:060:55:11

you would see the words written "consistency" and "quality".

0:55:110:55:15

I'm extremely pleased to announce that the award for Star Baker

0:55:150:55:19

this week goes to...

0:55:190:55:21

..Richard, for the second time!

0:55:220:55:23

-Ooh, well done!

-Well done, Richard.

0:55:230:55:25

I get the less than pleasant job,

0:55:290:55:32

and it's never nice,

0:55:320:55:33

and this week it's particularly difficult

0:55:330:55:35

because we have to send someone home

0:55:350:55:37

who's an extremely good baker

0:55:370:55:40

who had a moment of madness.

0:55:400:55:42

Iain, with such a lot of sadness, I'm so sorry, I'm so sorry.

0:55:420:55:46

Let me feel your beard, Iain, just for the last time.

0:55:460:55:49

Feel the beard. Touch the russet.

0:55:490:55:51

No, it is onwards and upwards from here.

0:55:510:55:52

I love to bake, but I just have to learn to deal with my frustrations

0:55:520:55:57

in the baking and I'll try and not throw as much in the bin.

0:55:570:56:00

Do you know, Iain is a remarkable baker.

0:56:010:56:05

What a sadness because if he doesn't present something for us to taste,

0:56:050:56:09

how can we let him stay?

0:56:090:56:10

It shows he had passion, he cares about his bakes,

0:56:100:56:13

that's why he erupted in the way he did.

0:56:130:56:15

But you can't do that.

0:56:150:56:17

-Well done, Richard.

-Cheers, Paul.

0:56:170:56:20

Star Baker was Richard, AGAIN!

0:56:200:56:22

This guy is becoming the one to beat.

0:56:220:56:25

I'm going to take Star Baker and run for the hills with it.

0:56:260:56:29

It's wicked to win it twice.

0:56:290:56:31

Makes you stand out, I suppose, doesn't it?

0:56:310:56:34

I was probably quite close to getting sent home,

0:56:340:56:38

so maybe I should put a wee bit of pressure on myself

0:56:380:56:41

and ask myself to produce the goods next week.

0:56:410:56:43

I'll try to walk tall. I won't promise, but I'll try.

0:56:450:56:51

Gutted, absolutely gutted.

0:56:510:56:53

I've learnt never to throw my bakes in the bin.

0:56:530:56:56

KATE LAUGHS

0:56:560:56:57

'Next time, it's pies and tarts...'

0:56:570:57:01

I've got it as thin as I dare.

0:57:010:57:03

Ooh, not making this look easy!

0:57:030:57:04

'..with a Signature to make even the steadiest hand tremble...'

0:57:040:57:08

-Whoa...

-Well done, well done.

0:57:080:57:11

'..a Technical which gets them in a twist...'

0:57:110:57:13

Argh!

0:57:130:57:15

'..and a Showstopper which takes pies to new heights.'

0:57:150:57:19

Ooh, there it goes!

0:57:190:57:22

Oh, my goodness! There is a plumbing issue here.

0:57:220:57:25

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