0:00:02 > 0:00:04For ten weeks, the Great British Bake Off tent
0:00:04 > 0:00:07proved the perfect arena for the country's biggest baking battle.
0:00:07 > 0:00:11Each week, the nation's top amateur bakers used their loaf
0:00:11 > 0:00:14to bake their way through challenge after challenge.
0:00:14 > 0:00:16It looks so pretty.
0:00:16 > 0:00:17I can't wait to get in there.
0:00:17 > 0:00:20And the bakers pulled out all the stops
0:00:20 > 0:00:22to impress judges Mary and Paul.
0:00:22 > 0:00:27This year, they were particularly good from the word go.
0:00:27 > 0:00:29Their skills are amazing.
0:00:29 > 0:00:34The bakers have certainly shown great creativity and flair.
0:00:34 > 0:00:38I was really impressed with the tenacity of the bakers,
0:00:38 > 0:00:43they really got stuck into stuff which actually was very complicated.
0:00:43 > 0:00:46Last time, Mary and Paul showed us some of their favourite Signature,
0:00:46 > 0:00:48Technical and Showstopper bakes
0:00:48 > 0:00:51from the first couple of weeks of the series.
0:00:51 > 0:00:54You notice I'm much careful than when you do it.
0:00:54 > 0:00:57You get it all over me.
0:00:57 > 0:01:00This time, Mary and Paul will help you achieve perfection
0:01:00 > 0:01:04with even the most difficult bakes.
0:01:04 > 0:01:08I want to show people bakes that they never thought they could do.
0:01:08 > 0:01:11Some of the recipes are quite complicated
0:01:11 > 0:01:13but don't worry, I'll be showing you step by step
0:01:13 > 0:01:17how to complete your bakes in a very professional manner.
0:01:19 > 0:01:22Coming up, Paul makes one of his favourite breads -
0:01:22 > 0:01:24a classic Italian ciabatta...
0:01:24 > 0:01:27Lovely structure. See how irregular it is inside?
0:01:27 > 0:01:29Wow! Is that good?
0:01:29 > 0:01:31..followed by a filled centrepiece loaf
0:01:31 > 0:01:33crammed with walnuts and Roquefort.
0:01:33 > 0:01:37I think it's a great loaf. I think everybody should try it.
0:01:37 > 0:01:42Mary makes an impressive tiramisu cake, perfect for special occasions.
0:01:42 > 0:01:43It's a lovely thing, Mary.
0:01:43 > 0:01:46And Paul's indulgent recipe for chocolate volcanoes
0:01:46 > 0:01:48will leave you wanting more.
0:01:48 > 0:01:51I think it's the best I've ever tasted.
0:01:51 > 0:01:54And finally, Mary makes a mouth-watering Showstopper -
0:01:54 > 0:01:57a Neapolitan baked Alaska.
0:01:57 > 0:01:59What a great thing for a celebration.
0:02:21 > 0:02:25Every week, Mary and Paul asked the bakers to complete three challenges.
0:02:25 > 0:02:28And each time it was the Technical Challenge that the bakers
0:02:28 > 0:02:31feared the most, because they had no idea what they'd be asked to bake.
0:02:31 > 0:02:34And bread week was no exception.
0:02:35 > 0:02:39Bakers, this is your bread Technical Challenge.
0:02:39 > 0:02:43Paul, as the voice of bread, any advice for the gang?
0:02:43 > 0:02:44Be patient.
0:02:46 > 0:02:47Be patient.
0:02:49 > 0:02:55Today we would like you to bake four perfect ciabatta.
0:02:57 > 0:03:02Some of the bakers had a better idea about what to look for than others.
0:03:02 > 0:03:05I have made it a while ago and I know the pitfalls.
0:03:05 > 0:03:08Don't know if I know how to avoid those pitfalls.
0:03:08 > 0:03:10The dough's really slack,
0:03:10 > 0:03:12so the yeast can push air bubbles
0:03:12 > 0:03:15a lot easier than a thick, heavy dough.
0:03:15 > 0:03:17When I put a spatula in and pull it out, you get this massive,
0:03:17 > 0:03:20like, sticky trail.
0:03:20 > 0:03:22And I think that means there's enough gluten developed.
0:03:22 > 0:03:26I know it's meant to be a wet dough but beyond that,
0:03:26 > 0:03:27I am all at sea.
0:03:29 > 0:03:33Paul's traditional ciabatta are long, flat, rustic loaves,
0:03:33 > 0:03:38crusty on the outside with their characteristic holey texture inside.
0:03:38 > 0:03:41For your very first Technical Challenge,
0:03:41 > 0:03:43why did you choose ciabatta?
0:03:43 > 0:03:46I chose it because it's really difficult.
0:03:46 > 0:03:48And I wanted to see them sweat in the tent
0:03:48 > 0:03:52to see how good they are as bakers. It's a very simple recipe
0:03:52 > 0:03:56but there's a technique you need to know to actually make it properly,
0:03:56 > 0:03:59which is why, when I left the tent, I looked at the bakers, didn't I?
0:03:59 > 0:04:01And I said, "Be patient."
0:04:01 > 0:04:05And there was a reason for that, and let me show you how and why.
0:04:05 > 0:04:08Can you weigh me up 500g of strong white flour?
0:04:08 > 0:04:12Strong white flour's got a higher protein - above 10.5% -
0:04:12 > 0:04:17which means it's got more gluten in it than a conventional pastry flour.
0:04:17 > 0:04:18That's it, Mary, thank you.
0:04:18 > 0:04:22Can you put 10g of the fast action yeast?
0:04:22 > 0:04:25I'm using fast action yeast because it's better
0:04:25 > 0:04:28and most people that still use fresh yeast, it's a nightmare -
0:04:28 > 0:04:31stinks your fridge out, only lasts two weeks
0:04:31 > 0:04:34and it's difficult to get hold of. This stuff is everywhere.
0:04:34 > 0:04:37One thing I've learnt from you is you put the yeast one side
0:04:37 > 0:04:40- and the salt the other.- The reason I do that is just to stop the yeast
0:04:40 > 0:04:43from being retarded in any way by the salt.
0:04:43 > 0:04:44It just slows it up a bit, that's all.
0:04:44 > 0:04:47And 10g of salt, please.
0:04:47 > 0:04:50- On this side?- Yep.
0:04:50 > 0:04:52Thank you very much, Mary.
0:04:52 > 0:04:56I need some water. Over there should be 440ml of water.
0:04:56 > 0:04:57I'm using a dough hook.
0:04:57 > 0:05:00Dough hook because it's a nice slow mix.
0:05:00 > 0:05:03If you use a paddle it'll smash the proteins to pieces
0:05:03 > 0:05:05and actually won't build up the gluten in the bread.
0:05:05 > 0:05:11You start by adding ¾ of it straight off, straight in there.
0:05:11 > 0:05:14And mix this to a conventional dough.
0:05:14 > 0:05:16The dough is mixing round.
0:05:16 > 0:05:18It's beginning to develop into a ball already,
0:05:18 > 0:05:21and you can still see the rest of the flour on the outside.
0:05:21 > 0:05:23Little bit more water now.
0:05:23 > 0:05:27The proteins are going like that, just trying to grip each other.
0:05:27 > 0:05:31The more that you mix it, they then bind and then stretch,
0:05:31 > 0:05:33which is what I'm trying to do in here.
0:05:33 > 0:05:35So you don't flood it straightaway.
0:05:35 > 0:05:40Often in bread making you used warm water. You don't use warm water.
0:05:40 > 0:05:41I don't, because the longer it proves,
0:05:41 > 0:05:43the more flavour you get in your bread.
0:05:43 > 0:05:45If you try and force it with warm water
0:05:45 > 0:05:47you have no flavour in your bread.
0:05:47 > 0:05:49So water in. Speeds up the mixing.
0:05:49 > 0:05:51You can hear it change tone.
0:05:51 > 0:05:54It slaps around cos it's skidding.
0:05:54 > 0:05:56Then the starch is released because the water's releasing
0:05:56 > 0:05:58the starch from the dough cos it's making it wet.
0:05:58 > 0:06:01And then from the wet stage, it then goes to the sticky stage
0:06:01 > 0:06:05- and then back into one lump again. - No fat in there?
0:06:05 > 0:06:08Most people think ciabatta has olive oil in it. No, they don't.
0:06:08 > 0:06:10Focaccia does but a ciabatta doesn't.
0:06:10 > 0:06:13I use olive oil in the bowl to rise it
0:06:13 > 0:06:16but that's the only olive oil that's really attached to a ciabatta.
0:06:16 > 0:06:19And if you're doing it by machine like this, how long should it take
0:06:19 > 0:06:23- from start to finish? - It can take up to 15 minutes.- Oh.
0:06:28 > 0:06:30Look at the stretch now.
0:06:30 > 0:06:32It's positively elastic.
0:06:32 > 0:06:33That's precisely what it should be.
0:06:33 > 0:06:38That's ready. I've got a tub over there. This is a three litre tub.
0:06:38 > 0:06:41It's important that it's square cos the ciabatta's quite a square shape.
0:06:41 > 0:06:44So it's easier to start off with a square one than a round one
0:06:44 > 0:06:46cos you'll never get it right.
0:06:46 > 0:06:49Rub it and coat all the inside with olive oil.
0:06:49 > 0:06:52Grab your dough, and it's easier to grab your dough
0:06:52 > 0:06:55when you've got olive oil on your hands...
0:06:55 > 0:06:57cos it just slips away from your hand.
0:06:57 > 0:06:59Clip the lid down.
0:06:59 > 0:07:02It needs to reach to the top and then it's ready to come out.
0:07:04 > 0:07:08Proving is vital to baking a perfectly crisp and tasty ciabatta,
0:07:08 > 0:07:12so the bakers had to keep in mind Paul's initial words of wisdom.
0:07:12 > 0:07:14Did his advice make any sense to you
0:07:14 > 0:07:18when he said the rather enigmatic "be patient"? Does that make sense?
0:07:18 > 0:07:21- Yes.- So, what was he referring to? - This bit.
0:07:21 > 0:07:26- Wait, wait.- Who's going to be the first to start doing something?
0:07:26 > 0:07:29That's the chat round the tent - who's going to crack first?
0:07:31 > 0:07:34Someone's going to break the seal, someone's going to do it.
0:07:34 > 0:07:36- Keep an eye out.- Are you just going to wait, just hang on?
0:07:36 > 0:07:38To the last second.
0:07:39 > 0:07:42- Jordan's taken it out.- Oh, yes.
0:07:42 > 0:07:46And for Kate, her patience paid off.
0:07:46 > 0:07:48- You're the last to tip out.- I am.
0:07:50 > 0:07:53That is bubble-icious, girl.
0:07:53 > 0:07:54Having tipped out the dough,
0:07:54 > 0:07:58the bakers had to figure out what to do with it.
0:07:58 > 0:08:00Something like that?
0:08:00 > 0:08:02Just that... I'm not thinking that...
0:08:02 > 0:08:04that oil's the right thing.
0:08:06 > 0:08:07HE EXHALES
0:08:07 > 0:08:09Don't even know how to pick it up.
0:08:18 > 0:08:21- Look at this.- You said right to the top and surely it is.
0:08:21 > 0:08:25That is right at the top. Now, that's full of air.
0:08:25 > 0:08:26You've got to be careful with it
0:08:26 > 0:08:30so I'm going to use a bit of flour on the bench and some polenta.
0:08:30 > 0:08:33And the reason for the polenta, because it's wet, sticky dough,
0:08:33 > 0:08:36or soft dough, it just rises it slightly off the bench.
0:08:36 > 0:08:39I'm just going to get this dough, tip it out,
0:08:39 > 0:08:43gently feed it, and then when you see it beginning to drop,
0:08:43 > 0:08:48just let it drop into the middle of the flour.
0:08:48 > 0:08:51Don't shake it out, just leave it to fall.
0:08:51 > 0:08:53You want to keep the air in it.
0:08:54 > 0:08:58Little bit of semolina. That soaks up that olive oil on the outside.
0:08:58 > 0:09:01It helps me cut it more evenly.
0:09:01 > 0:09:03I've got some semolina on the tray
0:09:03 > 0:09:07just to prevent the ciabatta from sticking. Little bit of flour again.
0:09:07 > 0:09:09Now, once you've got your square -
0:09:09 > 0:09:12that's given to you by the shape of the box -
0:09:12 > 0:09:14I need to make four from this.
0:09:14 > 0:09:19To cut it, you cut down firmly
0:09:19 > 0:09:23and then lift it up from the side.
0:09:23 > 0:09:26So the cut remains on the top.
0:09:26 > 0:09:30That you just lift up, stretch, put it on a tray, leave it alone.
0:09:30 > 0:09:32Next one.
0:09:32 > 0:09:36This is very different cos normally you would get to that stage
0:09:36 > 0:09:38and knock it back and let it rise again.
0:09:38 > 0:09:40This has had a first prove
0:09:40 > 0:09:42and then this one just rests once it's on the tray,
0:09:42 > 0:09:44for about 20 minutes, just to let it settle.
0:09:44 > 0:09:48The you pop it in the oven. So another one.
0:09:48 > 0:09:51Cut all the way through. Lift it up.
0:09:51 > 0:09:53There are your two lines which denotes the ciabatta.
0:09:53 > 0:09:56Very traditional to have those two lines on the top.
0:09:56 > 0:09:59You just leave them to rest now. And because you've mixed it for so long,
0:09:59 > 0:10:03you've built up that gluten, that protein is really gripping together.
0:10:03 > 0:10:06Which is why you have the chewiness from a ciabatta.
0:10:06 > 0:10:09You leave it in the oven for 25 minutes at a high temperature.
0:10:09 > 0:10:11That gives you the crisp.
0:10:11 > 0:10:14So those two things together, that's what a ciabatta is.
0:10:17 > 0:10:20Having proved for 30-45 minutes,
0:10:20 > 0:10:22Paul's ciabattas are ready for baking.
0:10:22 > 0:10:26They're ready to go in the oven at 220 for about 20-25 minutes.
0:10:26 > 0:10:28They're beautiful, crispy and golden brown.
0:10:28 > 0:10:30- No glaze needed?- Doesn't need to.
0:10:30 > 0:10:32There's too much flour on it anyway.
0:10:35 > 0:10:37Right, let's have a look, Mary.
0:10:39 > 0:10:43Look at those. These need to cool down before we eat them,
0:10:43 > 0:10:46and you're going to try something that really is magic.
0:10:52 > 0:10:54There they are, Mary, my ciabatta.
0:10:54 > 0:10:56One of my favourite recipes.
0:10:56 > 0:10:58I'll take a slice here.
0:10:58 > 0:11:02- And you know that I always like the end.- I know, I'm giving you that.
0:11:02 > 0:11:05Lovely structure. See how irregular it is inside?
0:11:05 > 0:11:08There you go, Mary. There's some butter there as well.
0:11:08 > 0:11:13I love the way when you tear it, it comes apart beautifully.
0:11:16 > 0:11:18Wow! Is that good?
0:11:18 > 0:11:21The chewiness inside comes from the mixing of the dough,
0:11:21 > 0:11:24and that lovely light crust on the outside.
0:11:24 > 0:11:27- But do you know what's best of all? - What?
0:11:27 > 0:11:29If you're having a dinner party,
0:11:29 > 0:11:31with just home-baked bread,
0:11:31 > 0:11:33with cheese, with wine,
0:11:33 > 0:11:36with friends, you'll have the best food you've ever had.
0:11:36 > 0:11:40Well, I think it's absolutely delicious.
0:11:40 > 0:11:44And now Mary's handy tip for making easy biscuits with a twist.
0:11:44 > 0:11:48I've got two biscuit mixtures here, a vanilla one and a chocolate one.
0:11:48 > 0:11:52First of all I'm going to brush with beaten egg.
0:11:52 > 0:11:54That just helps it to stick.
0:11:54 > 0:11:59Take the second mixture and put it on top. Like that.
0:11:59 > 0:12:04Then it helps to just roll it together, just to bind it.
0:12:04 > 0:12:06There we are. Cut it in half.
0:12:08 > 0:12:11Then trim the sides.
0:12:11 > 0:12:14Don't worry, I'm not going to throw away these pieces,
0:12:14 > 0:12:16I'm going to use them up at the end.
0:12:16 > 0:12:20That's it. First of all, I need to make pinwheel biscuits.
0:12:20 > 0:12:25Get the end and pinch it together, really, really tight.
0:12:25 > 0:12:27I'm being quite brutal with this.
0:12:27 > 0:12:31And then, once I get going, I can be a little bit quicker.
0:12:37 > 0:12:39I'm now going to do the twisty ones
0:12:39 > 0:12:42and I need to trim the sides
0:12:42 > 0:12:44so that they're level.
0:12:44 > 0:12:47Then cut strips from here.
0:12:51 > 0:12:53Now I'm going to cut the rings.
0:12:57 > 0:13:01Leave a bit of room because they will spread during cooking.
0:13:01 > 0:13:03That's it.
0:13:03 > 0:13:06To make these sort of twisty jobs,
0:13:06 > 0:13:09just take them and give them a gentle twist, and then you need to
0:13:09 > 0:13:13press down the ends onto the actual trays.
0:13:13 > 0:13:16They look a bit like cheese straws but we know they're not.
0:13:18 > 0:13:19Few more to do there.
0:13:19 > 0:13:22I'm just going to show you that I'm not going to waste those bits
0:13:22 > 0:13:24that are left.
0:13:24 > 0:13:27Just work together and you can make marble biscuits.
0:13:27 > 0:13:31Roll that out and then take a cutter.
0:13:31 > 0:13:33They can be any shape that you like.
0:13:33 > 0:13:35There's the marble biscuit.
0:13:35 > 0:13:39So quick to make and children just love them.
0:13:39 > 0:13:43So there you have some fun ideas, different techniques,
0:13:43 > 0:13:45to make really interesting biscuits.
0:13:49 > 0:13:52After surviving a tough Technical Challenge,
0:13:52 > 0:13:54it was the bread Showstopper next,
0:13:54 > 0:13:56and the bakers rolled up their sleeves
0:13:56 > 0:13:58for some more exceptional baking.
0:13:58 > 0:14:03Good morning, bakers, and welcome to your bread Showstopper.
0:14:03 > 0:14:07We'd like you to make a filled loaf. It can be stuffed, rolled,
0:14:07 > 0:14:10you can do a tear-and-share or a keep-and-weep.
0:14:10 > 0:14:12You've got four hours on the clock.
0:14:12 > 0:14:15- On your marks.- Get set.- Bake!
0:14:18 > 0:14:21The bakers chose brave and inventive fillings
0:14:21 > 0:14:23in an attempt to impress the judges.
0:14:23 > 0:14:25I'm just doing loads of coriander.
0:14:25 > 0:14:29I want the fragrance of the coriander to kind of punch through a bit.
0:14:30 > 0:14:33I'm just wrapping the cheese up in the dough.
0:14:33 > 0:14:35It's really important that it's a good seal
0:14:35 > 0:14:39because if the cheese leaks out the bread will be rubbish.
0:14:39 > 0:14:41I like to take the best bits of different foods
0:14:41 > 0:14:43and push them together.
0:14:43 > 0:14:46So I really like cheesecake, brioche
0:14:46 > 0:14:48and strawberries and raspberries.
0:14:48 > 0:14:51So if you mash them all together in one big loaf...
0:14:51 > 0:14:54it's tasty. At least, I think it's tasty.
0:14:54 > 0:14:58But Paul's showstopping bread is a white and rye loaf,
0:14:58 > 0:15:01filled with flecks of tangy Roquefort cheese
0:15:01 > 0:15:05and crunchy walnuts. Perfect for any picnic.
0:15:05 > 0:15:10Our bakers made some ingenious loaves. The were really spectacular.
0:15:10 > 0:15:11What have you got in store for us?
0:15:11 > 0:15:15I'm going to do a loaf which is like a tear-and-share idea
0:15:15 > 0:15:17but I'm going to do it in a tin.
0:15:17 > 0:15:21I'm going to be adding walnuts, Roquefort cheese as well,
0:15:21 > 0:15:24which is quite a pungent cheese, carries a lot of flavour.
0:15:24 > 0:15:26I'm going to coil it all up, bung it in a tin
0:15:26 > 0:15:28and show you how it comes out.
0:15:28 > 0:15:30It looks amazing when it comes out the oven.
0:15:30 > 0:15:33Weigh out 450g of strong white flour,
0:15:33 > 0:15:3550g of rye flour,
0:15:35 > 0:15:3910g of salt and 8g of yeast.
0:15:39 > 0:15:41Lovely. That can go straight in.
0:15:41 > 0:15:44I've got some water over there, Mary.
0:15:44 > 0:15:47Add 350ml of water.
0:15:47 > 0:15:49You'll notice I'm not putting any olive oil or fat in there.
0:15:49 > 0:15:52You don't have to put it in bread, it's not important.
0:15:52 > 0:15:55But I am putting Roquefort cheese into the middle,
0:15:55 > 0:15:57so there's your fat and moisture.
0:15:57 > 0:15:59To start with,
0:15:59 > 0:16:05put ¾ of water in, get it going on a nice slow speed to start with,
0:16:05 > 0:16:06begin to develop the dough,
0:16:06 > 0:16:09and then add a little bit more water and we're just going to mix it
0:16:09 > 0:16:12in there for about five minutes and the job will be done.
0:16:12 > 0:16:13It'll be a beautiful dough.
0:16:19 > 0:16:21The dough is pretty much formed now.
0:16:21 > 0:16:24It's soft, you can see the grains in there as well,
0:16:24 > 0:16:26so it's not a pure white.
0:16:26 > 0:16:30What I'm going to do is pop the walnuts straight in.
0:16:30 > 0:16:35Mary, could you weigh me up 200g of chopped walnuts, please?
0:16:36 > 0:16:40We're going to push them straight into the bowl. Stop it briefly.
0:16:40 > 0:16:43Have a look at it. Most of the dough's actually wrapped round
0:16:43 > 0:16:47the hook, so I'm just going to push some of those walnuts in the dough.
0:16:47 > 0:16:50And, of course, in bread you have no problem with things
0:16:50 > 0:16:54sinking to the bottom. Once they're in the mixture they stay there.
0:16:54 > 0:16:59Will adding walnuts slow the dough rising?
0:16:59 > 0:17:02It will a little bit but not too much.
0:17:02 > 0:17:04Not too much. But that again is not a problem.
0:17:04 > 0:17:08The longer you prove your bread the more flavour you get in it.
0:17:08 > 0:17:09Pick that up.
0:17:09 > 0:17:11Bung it in a bowl.
0:17:11 > 0:17:15Tip in the extra walnuts. What I've got down here...
0:17:15 > 0:17:20You can either use a supermarket bag or just a plain plastic bag.
0:17:20 > 0:17:25You cover up the bowl to prevent a draught getting to it.
0:17:25 > 0:17:28If air gets in there, it creates a skin on top of the dough.
0:17:28 > 0:17:30And once you have a skin,
0:17:30 > 0:17:33it just slows the proving process down a little bit.
0:17:33 > 0:17:36Leave it for an hour and a half, we'll come and have a look at it.
0:17:36 > 0:17:38Leaving it an hour and a half till it comes to the top of the bowl?
0:17:38 > 0:17:41Leave it for an hour and a half. It normally comes right up to the top.
0:17:41 > 0:17:42Right.
0:17:45 > 0:17:47When it came to shaping their dough,
0:17:47 > 0:17:51we saw all sorts of intricate twists and turns from the bakers.
0:17:52 > 0:17:56One, two. When you look at it, it looks so pink and messy.
0:17:59 > 0:18:01I'm going for the posh, rustic look.
0:18:01 > 0:18:03It's home-made. It should look home-made.
0:18:03 > 0:18:07I'm feeling a bit more tense now cos this is the crucial part,
0:18:07 > 0:18:09just getting the plait right.
0:18:09 > 0:18:12Some were so complex, they even confused themselves.
0:18:12 > 0:18:15- Slightly sparse... - No, I think I might have put...
0:18:15 > 0:18:17Have I distracted you?
0:18:17 > 0:18:20Some of them are fig and some are apricot and it's meant to alternate.
0:18:20 > 0:18:24I think I've forgotten where I've put them. Oh, no! I have no idea.
0:18:28 > 0:18:30There you go, right up to the top.
0:18:30 > 0:18:34We've got to take it out. It's full of air.
0:18:34 > 0:18:36Bring it out, pop it on the bench.
0:18:36 > 0:18:40Just going to divide this into four cos I'm going to do four knots,
0:18:40 > 0:18:43if you like, which are going to go in a tin.
0:18:43 > 0:18:47Now, I've got some Roquefort there, Mary. There should be 200g there.
0:18:47 > 0:18:49If you could pass me that Roquefort.
0:18:49 > 0:18:51It's quite a robust dough, it's full of air.
0:18:51 > 0:18:53And you'll notice not sticky.
0:18:53 > 0:18:57The residue from the walnuts is creating a little resin,
0:18:57 > 0:18:59so you don't actually need to use any flour on it at all,
0:18:59 > 0:19:01which is a bonus.
0:19:01 > 0:19:06I'm doing to divide this Roquefort into four pieces.
0:19:06 > 0:19:09- Like so.- Could you use other cheeses in this?- Stilton works well.
0:19:09 > 0:19:13Any of the strong cheeses. Break them up with your hands
0:19:13 > 0:19:17and place them down the middle of each of these pieces of dough.
0:19:17 > 0:19:21Each one you flatten down and then fold it over.
0:19:21 > 0:19:25I'll just simply roll it up, fold it over.
0:19:25 > 0:19:27And then roll it up.
0:19:27 > 0:19:32What I want to do is roll these out to about here and then roll them up.
0:19:32 > 0:19:36- There's one.- Cumberland sausage.
0:19:36 > 0:19:37There's two.
0:19:38 > 0:19:41There's three.
0:19:41 > 0:19:44And there's four. You get your tin,
0:19:44 > 0:19:46- which has been greased with a little bit of olive oil.- Yeah.
0:19:46 > 0:19:48And you grab each piece.
0:19:48 > 0:19:51Pop it in there. And then go around the outside.
0:19:51 > 0:19:53And then they'll spread and join up to each other.
0:19:53 > 0:19:55They will. So you push them in.
0:19:57 > 0:19:58And there you have it.
0:19:58 > 0:20:00Now, you'll notice that the cheese in there
0:20:00 > 0:20:03was flattened down into the dough and then rolled up,
0:20:03 > 0:20:07and that prevents the big air gaps between the filling and the bread.
0:20:07 > 0:20:10And you'll prevent it from growing this way, it only can go one way.
0:20:10 > 0:20:13So it should restrict that air pocket
0:20:13 > 0:20:15to a very, very, very small amount - if at all.
0:20:15 > 0:20:18All you do, to stop the wind from getting to it again,
0:20:18 > 0:20:20wrap it up, leave a little bit of a gap
0:20:20 > 0:20:23so, as it grows, it's got somewhere to grow to.
0:20:23 > 0:20:26Leave it like that, we'll have a look at that again in about an hour,
0:20:26 > 0:20:29- it should be ready to go in the oven.- Let's wait then.
0:20:31 > 0:20:33There it is, Mary.
0:20:33 > 0:20:34Risen beautifully.
0:20:34 > 0:20:36Right to the top of the tin.
0:20:36 > 0:20:38As I said it would.
0:20:38 > 0:20:41Now, it bounces back, tells you when it's ready to go in the oven.
0:20:41 > 0:20:44Now, to finish this off, can you just pass me that eggwash, please?
0:20:44 > 0:20:46This is basically just a beaten egg.
0:20:46 > 0:20:49I've set the temperature of the oven to 200 degrees C, fan.
0:20:49 > 0:20:52Bake for 45-50 minutes.
0:20:52 > 0:20:54Looks great so far.
0:20:54 > 0:20:59- Wait till this thing's baked off - honestly, just wait.- I can't wait.
0:21:01 > 0:21:04Knowing when the bread was baked for long enough
0:21:04 > 0:21:07often proved tricky for the bakers.
0:21:07 > 0:21:11There's really not a way to tell if it's cooked inside
0:21:11 > 0:21:13because you can't tap and check.
0:21:13 > 0:21:15It's filled inside.
0:21:15 > 0:21:17You can't do the temperature check because... Oh...
0:21:17 > 0:21:19It's huge!
0:21:19 > 0:21:21With bread that's good, though.
0:21:21 > 0:21:25It hasn't broken through the sides, so...
0:21:25 > 0:21:27Actually, I quite like it broken through the sides,
0:21:27 > 0:21:31but it's not good when you're... under scrute, is it, really?
0:21:37 > 0:21:40There it is, Mary. Can you smell it?
0:21:40 > 0:21:43Not only does it smell beautifully cheesy, it's glossy and shiny.
0:21:43 > 0:21:45It looks as though it's been polished.
0:21:45 > 0:21:47That's great.
0:21:47 > 0:21:49Oh, perfect.
0:21:51 > 0:21:53That is my Showstopper.
0:21:53 > 0:21:55Now, if you look down the sides,
0:21:55 > 0:21:58you see all the nuts all the way through it. It's lovely.
0:21:58 > 0:21:59The colour's lovely on top.
0:21:59 > 0:22:01The cheese is oozing out everywhere,
0:22:01 > 0:22:03that beautiful Roquefort with that kick,
0:22:03 > 0:22:06with that punch that it's got naturally.
0:22:06 > 0:22:09But inside this bread, with the rye, with the white
0:22:09 > 0:22:12and the walnuts, that for me is a very special loaf.
0:22:12 > 0:22:13It just looks so tempting,
0:22:13 > 0:22:17it looks like a tear-and-share bread, which I love.
0:22:28 > 0:22:31- Come on, then, let's have a taste. - Cut this quadrant here.
0:22:31 > 0:22:32How would you do that?
0:22:32 > 0:22:35Are you going to cut it like a cake, in wedges, or in...?
0:22:35 > 0:22:39Yeah, I'm going to cut it like a cake, in a wedge.
0:22:39 > 0:22:40Look at that.
0:22:40 > 0:22:42Look at that! See the structure.
0:22:42 > 0:22:45The air holes are very, very small,
0:22:45 > 0:22:48and you've got it covered in Roquefort all the way through,
0:22:48 > 0:22:50and you've got walnuts in every single bite.
0:22:50 > 0:22:53The Roquefort is wonderfully strong,
0:22:53 > 0:22:55it gives it a flavour
0:22:55 > 0:22:59and, of course, the walnuts give it that crunch.
0:22:59 > 0:23:00It is sheer heaven.
0:23:00 > 0:23:04I think it's a great loaf. I think everybody should try it.
0:23:04 > 0:23:07It's the sort of loaf that you would have perhaps with a salad,
0:23:07 > 0:23:09because you wouldn't really want it with cheese
0:23:09 > 0:23:11because the Roquefort's already in it.
0:23:11 > 0:23:13Oh, I don't know!
0:23:13 > 0:23:15THEY LAUGH
0:23:21 > 0:23:23Week four was all about desserts,
0:23:23 > 0:23:27and it was Mary's turn to set the Technical Challenge.
0:23:27 > 0:23:30The bakers had no idea what to expect.
0:23:30 > 0:23:35I'm delighted to tell you that for today's Technical Challenge
0:23:35 > 0:23:37we would like you to make
0:23:37 > 0:23:41Mary's tiramisu cake -
0:23:41 > 0:23:43an adaptation of the classic.
0:23:43 > 0:23:44Two-and-a-half hours you've got,
0:23:44 > 0:23:47to make this marvellous, marvellous dessert.
0:23:47 > 0:23:49- On your marks.- Get set.- Bake!
0:23:52 > 0:23:56Oh, I've never made this before, no. I couldn't even spell it!
0:23:57 > 0:24:01The last time I did a test like this was going back to school,
0:24:01 > 0:24:04but that was a long time ago since I did school exams.
0:24:04 > 0:24:06I'm the only person who's made it before in the whole room,
0:24:06 > 0:24:08and I'm the youngest by far.
0:24:10 > 0:24:13Mary's tiramisu cake blends toffee-soaked sponge
0:24:13 > 0:24:15with cream and chocolate
0:24:15 > 0:24:16in clearly defined layers,
0:24:16 > 0:24:20to create an impressive version of this classic dessert.
0:24:23 > 0:24:26So tiramisu cake, Mary, it was the Technical Challenge that we set,
0:24:26 > 0:24:28and, actually, I think they did quite well.
0:24:28 > 0:24:31The actual components were quite simple,
0:24:31 > 0:24:34but to get them all together in the right order,
0:24:34 > 0:24:36with precision, was tricky.
0:24:36 > 0:24:40Right, I'm starting off by making a simple fatless sponge.
0:24:40 > 0:24:42- OK.- So if you could give me four eggs.
0:24:42 > 0:24:45Add 110g of caster sugar...
0:24:45 > 0:24:47In there, please.
0:24:47 > 0:24:50..followed by 100g of self-raising flour - and whisk.
0:24:50 > 0:24:52Fast speed, and keep an eye on it.
0:24:56 > 0:24:59And you want to have it in a clean bowl, clean whisk,
0:24:59 > 0:25:00no sign of any fat there,
0:25:00 > 0:25:02otherwise you won't get it to full volume.
0:25:02 > 0:25:08I've taken a Swiss roll tin, 35 x 25.
0:25:08 > 0:25:11I've greased it and then lined it with non-stick paper.
0:25:13 > 0:25:16And at this stage you take it off.
0:25:16 > 0:25:17When I put the whisk through
0:25:17 > 0:25:21and do a sort of zigzag on it, it will quickly sink back in.
0:25:21 > 0:25:23You can get it really stiff,
0:25:23 > 0:25:25and then it's difficult to get the flour in.
0:25:26 > 0:25:30And it's one of the few occasions that I sieve flour.
0:25:30 > 0:25:34when I'm making the ordinary Victoria sandwich, I never sift flour now,
0:25:34 > 0:25:38but for a whisked sponge, for a genoise, I do.
0:25:38 > 0:25:40So you can sift that in gently.
0:25:40 > 0:25:43That's it. Bit more over your side, not down my front.
0:25:45 > 0:25:48So what I'm doing is going right round the bowl
0:25:48 > 0:25:49and then cutting through,
0:25:49 > 0:25:53and you can just see some of the flour is not quite incorporated.
0:25:53 > 0:25:56So I want that all to be in.
0:25:56 > 0:26:00So all the mixture in - again, not from a great height,
0:26:00 > 0:26:03because you'll lose the air bubbles that we've incorporated.
0:26:04 > 0:26:07And scrape the bowl.
0:26:07 > 0:26:11I might help it into the corners, we'll see how it goes.
0:26:11 > 0:26:14Then want to put this in the oven at 160, fan,
0:26:14 > 0:26:17and it will take about 20 minutes.
0:26:21 > 0:26:23With the sponge in the oven,
0:26:23 > 0:26:26there's time to get creative with the chocolate decorations,
0:26:26 > 0:26:27just as the bakers did.
0:26:29 > 0:26:31I like giving a bit more height to the cake.
0:26:31 > 0:26:34Being a graphic designer doesn't hold me in good stead for baking,
0:26:34 > 0:26:36but it holds me in fairly good stead for,
0:26:36 > 0:26:38you know, the actual finishing of things.
0:26:42 > 0:26:43Once the sponges were cooked and cooled,
0:26:43 > 0:26:45they needed to be cut in half -
0:26:45 > 0:26:49a task that proved difficult for some of the bakers.
0:26:49 > 0:26:53How the hell are you supposed to cut that horizontally?
0:26:53 > 0:26:55It hasn't risen enough.
0:26:57 > 0:27:00I suspect I didn't whip up enough and get enough air into it.
0:27:00 > 0:27:03Yeah, bit disappointed with that. Oh, dear. Starting again!
0:27:05 > 0:27:07I think the sponge is a bit flat.
0:27:09 > 0:27:11Going to have to do the sponge again.
0:27:13 > 0:27:16Got to slice that horizontally, but it should be all right.
0:27:16 > 0:27:19Really hard. This knife's really aggressive,
0:27:19 > 0:27:20so it's really difficult.
0:27:20 > 0:27:22Don't make a mess.
0:27:22 > 0:27:24Don't make a mess.
0:27:26 > 0:27:28So for decoration,
0:27:28 > 0:27:30I thought I'd do a little bit of chocolate.
0:27:30 > 0:27:33Now, this isn't 70%, it's much lower.
0:27:33 > 0:27:36It's easier to use the less-expensive chocolate.
0:27:36 > 0:27:38It's not quite as runny when you've melted it.
0:27:38 > 0:27:42And I'm going to take the end off this disposable bag
0:27:42 > 0:27:46and I've taken some parchment paper and I've just done the design.
0:27:46 > 0:27:49You can do it freehand. I bet you would do it freehand.
0:27:49 > 0:27:50Now, that's going to slip about,
0:27:50 > 0:27:53so I'll just put a knife across there...
0:27:53 > 0:27:55and start.
0:27:55 > 0:27:58Just make sure it's coming out at the right speed,
0:27:58 > 0:28:00and then I'm just going to do these.
0:28:05 > 0:28:09You can do whatever shapes you like.
0:28:09 > 0:28:10They're not quite perfect.
0:28:10 > 0:28:12They look home-made.
0:28:12 > 0:28:15I'm just going to put them to one side now, but I'll chill them later.
0:28:18 > 0:28:23So that has now cooled, I'm going to turn that out.
0:28:23 > 0:28:28So there we are. Take the paper off, peel it back gently...
0:28:30 > 0:28:32And I'm going to cut that in half.
0:28:34 > 0:28:39And then my aim is to cut it exactly that size.
0:28:39 > 0:28:40OK?
0:28:40 > 0:28:45I think I'm happier having it that way up.
0:28:45 > 0:28:47Then cut the square...
0:28:47 > 0:28:49like that.
0:28:49 > 0:28:52So I'm going to divide that in half.
0:28:52 > 0:28:54Now, this takes skill,
0:28:54 > 0:28:57and the aim is to have the knife up and level -
0:28:57 > 0:28:59not like that and not like that.
0:29:08 > 0:29:11I go all the way round the edge first,
0:29:11 > 0:29:13and then through to the middle.
0:29:13 > 0:29:16Could you have baked the layers separately, Mary?
0:29:16 > 0:29:17You could do them separately,
0:29:17 > 0:29:20but this was really setting them a bit of a task.
0:29:20 > 0:29:23It's really better to do it with a day-old sponge
0:29:23 > 0:29:25because, you can see, I've got a lot of crumbs,
0:29:25 > 0:29:27and that's because it's so fresh.
0:29:27 > 0:29:30And I'm just going to lift that... like that.
0:29:30 > 0:29:33And there's our fourth one.
0:29:34 > 0:29:35Well done, Mary.
0:29:35 > 0:29:38I've now got to make the mascarpone filling.
0:29:38 > 0:29:41You've got three cartons of mascarpone there.
0:29:41 > 0:29:45And each one is 250g.
0:29:45 > 0:29:49Very important to have full-fat mascarpone.
0:29:49 > 0:29:51Of course. With you all the way there, Mary.
0:29:51 > 0:29:53Well, otherwise, it really doesn't set.
0:29:53 > 0:29:56Add three tablespoons of icing sugar to the mascarpone,
0:29:56 > 0:29:58and then 300ml of cream.
0:29:58 > 0:30:01And you, with the strong arm...
0:30:01 > 0:30:04I'll do the pouring. ..you do the beating.
0:30:04 > 0:30:06- Is that fair?- Yeah, that's fair.
0:30:06 > 0:30:10So the secret is to get this to a really spreading consistency.
0:30:10 > 0:30:14- I'm going to make the boozy coffee mixture.- That's my job.
0:30:14 > 0:30:19Can you grate some plain chocolate, about 75g?
0:30:23 > 0:30:27To make the boozy coffee, mix 150ml of boiling water
0:30:27 > 0:30:32with a tablespoon of instant coffee and add 100ml of brandy.
0:30:32 > 0:30:35I have lined the tin, first of all buttering it,
0:30:35 > 0:30:38and I've lined it with non-stick paper.
0:30:38 > 0:30:41Place the first sponge square in the tin.
0:30:41 > 0:30:46And it is essential to get that right down inside.
0:30:46 > 0:30:49I don't want the mascarpone to sort of seep out.
0:30:49 > 0:30:54Then brush it over with this mixture, lots of booze,
0:30:54 > 0:31:00evenly, all over the top. And you look at that, it's even all over.
0:31:00 > 0:31:04So if you put blobs in first and then level them,
0:31:04 > 0:31:07you'll notice how I am not pushing it up the sides.
0:31:07 > 0:31:09I'm pushing it into the corners.
0:31:10 > 0:31:15It certainly needs precision to make this beautiful.
0:31:15 > 0:31:18Then we put a layer of chocolate on top.
0:31:18 > 0:31:21And that gives it a lovely texture in the middle.
0:31:21 > 0:31:23Continue to add layers of sponge.
0:31:23 > 0:31:27Brush with boozy coffee and smooth over the mascarpone mix.
0:31:31 > 0:31:33Using Mary's step-by-step instructions,
0:31:33 > 0:31:36the layering is easily achieved.
0:31:36 > 0:31:37But, feeling the pressure,
0:31:37 > 0:31:39some of the bakers had to think on their feet.
0:31:39 > 0:31:40Argh!
0:31:40 > 0:31:44I am cobbling together my sponges, which isn't ideal.
0:31:44 > 0:31:48The important thing is four layers of sponge.
0:31:48 > 0:31:53But if I try and hack that any more, I'm going to make a mess of it, so
0:31:53 > 0:31:59I'm going to keep that as a layer, and then, this layer is remnants.
0:32:01 > 0:32:04My layers of mascarpone are uneven.
0:32:04 > 0:32:05They're going to notice that.
0:32:09 > 0:32:13The last layer of sponge.
0:32:13 > 0:32:16So there's the last lot of coffee going on there.
0:32:17 > 0:32:22And then we'll just finish it with a thin layer of the mascarpone
0:32:22 > 0:32:23and sugar and cream.
0:32:23 > 0:32:26We're just going to level that off with my palette knife, here.
0:32:28 > 0:32:31Again, this is very important in this top layer,
0:32:31 > 0:32:35not to get any crumb from below.
0:32:36 > 0:32:42So just spread that over to the corners, absolutely perfect.
0:32:42 > 0:32:43That's it.
0:32:43 > 0:32:47It's a good idea just to pop that in the fridge to firm up,
0:32:47 > 0:32:48- and we'll serve it.- OK.
0:32:51 > 0:32:56Now, to get it out, if you take a jam jar, or something,
0:32:56 > 0:32:58and then just push down.
0:32:59 > 0:33:04- Obviously, straight pressure all the way down.- That's it.
0:33:04 > 0:33:06Then pull the paper off.
0:33:06 > 0:33:09One under each side.
0:33:09 > 0:33:11Do you think we might do it as a joint effort?
0:33:11 > 0:33:13- I've got there. - OK, one, two, three...
0:33:17 > 0:33:19Good team effort, really.
0:33:19 > 0:33:21- Yeah.- That's it.
0:33:21 > 0:33:24And then a dusting of cocoa powder.
0:33:27 > 0:33:30And then we have the decoration.
0:33:30 > 0:33:32I hope they stand up.
0:33:32 > 0:33:33I hope they don't break.
0:33:44 > 0:33:49Tiramisu cake. Looks pretty perfect, even though I say so myself.
0:33:49 > 0:33:51Don't get cocky, Mary!
0:33:52 > 0:33:57It stands out as a great looking cake, but does it taste as good?
0:33:57 > 0:33:58Let's have a try.
0:33:58 > 0:34:01Well, I'm going to take a nice wedge out of there.
0:34:01 > 0:34:03I'll use that chocolate as a little bit of a guide.
0:34:05 > 0:34:07Look at that, Mary!
0:34:07 > 0:34:08- Is that for me?- Yeah.
0:34:08 > 0:34:12And even though we soaked the sponge, it's soaked just
0:34:12 > 0:34:15- enough to hold together well, making it a really moist cake.- Mm...
0:34:20 > 0:34:22It's got such a smooth flavour.
0:34:22 > 0:34:25That comes from the texture of the mascarpone and the cream
0:34:25 > 0:34:27and the sponge being soaked.
0:34:27 > 0:34:31The fork just falls through it and it just sits on the palate
0:34:31 > 0:34:34and almost coats the inside of your mouth with a little bit of chocolate
0:34:34 > 0:34:36and a little bit of the mascarpone.
0:34:36 > 0:34:37It's a lovely thing, Mary.
0:34:37 > 0:34:39Well, I'm enjoying it, too.
0:34:43 > 0:34:48Week four's Signature Challenge had them serve up some saucy desserts.
0:34:48 > 0:34:51Good morning, bakers, and welcome to your JUST desserts.
0:34:51 > 0:34:56Paul and Mary would very much like you to make a self-saucing pudding.
0:34:56 > 0:35:00And you can decorate them in any way you choose.
0:35:00 > 0:35:02You can use any flavours that you choose. But they must be...
0:35:02 > 0:35:04- BOTH:- ..self-saucing!
0:35:04 > 0:35:08So, bakers, you've got two hours on the clock today. On your marks.
0:35:08 > 0:35:09Get set.
0:35:09 > 0:35:10- BOTH:- Bake!
0:35:14 > 0:35:16We saw a variety of techniques used by the bakers
0:35:16 > 0:35:19to create their self-saucing puddings.
0:35:19 > 0:35:22I'll be pouring the sauce on top of this next.
0:35:22 > 0:35:24And, during the baking, the sponge inflates
0:35:24 > 0:35:27and goes above the sauce and the sauce drops to the bottom
0:35:27 > 0:35:30and starts to soak into the sponge, which gives you a moist -
0:35:30 > 0:35:31hopefully moist - sponge.
0:35:31 > 0:35:35I'm making molten, salted caramel middles.
0:35:35 > 0:35:36That's so good, it's wrong!
0:35:36 > 0:35:38I'm going to try and get like a peanut butter centre.
0:35:38 > 0:35:43I've got my green mixture, then I've put chocolate sauce,
0:35:43 > 0:35:48and then I'm topping them up so that each pudding is identical.
0:35:48 > 0:35:51But Paul's self-saucing, hot chocolate volcanoes
0:35:51 > 0:35:56are melt-in-the-middle indulgence, with a rich, molten, oozing centre -
0:35:56 > 0:35:58easy to make at home.
0:35:58 > 0:36:01Self-saucing puddings.
0:36:01 > 0:36:03An excellent Signature Challenge.
0:36:03 > 0:36:05What have you got in store for us?
0:36:05 > 0:36:07Basically, what it is is a chocolate volcano.
0:36:07 > 0:36:09I call them chocolate volcanoes cos, when you cut into them,
0:36:09 > 0:36:13that chocolate lava - that soft treacle of chocolate -
0:36:13 > 0:36:16just pours out and, for me, it's been around...
0:36:16 > 0:36:18It seems to have been around since I was a little kid, actually.
0:36:18 > 0:36:20It's quite popular still.
0:36:20 > 0:36:22But to get the bake right -
0:36:22 > 0:36:27so you cut it and it pours out - I think it takes a little bit of work.
0:36:27 > 0:36:30Now, what I've got here are my little moulds.
0:36:30 > 0:36:32Now the big problem when you're making this sort of thing is trying
0:36:32 > 0:36:34to release it from the mould itself.
0:36:34 > 0:36:37So what I'm going to do... I've got some butter there.
0:36:37 > 0:36:40Brushing upwards, all the way from the bottom up,
0:36:40 > 0:36:42to make sure you're coating it properly.
0:36:42 > 0:36:43Also gives it a little direction
0:36:43 > 0:36:46for the pudding to actually rise as well.
0:36:46 > 0:36:50So it's really well greased. And butter is better than oil?
0:36:50 > 0:36:52Butter's got more of a viscosity to it,
0:36:52 > 0:36:54so it'll stick to the side better.
0:36:54 > 0:36:56Now what I'm going to do with these, once I've buttered these,
0:36:56 > 0:37:00is actually pop them into the fridge to solidify,
0:37:00 > 0:37:01so the butter solidifies.
0:37:01 > 0:37:04Now what I've got here is some cocoa powder.
0:37:04 > 0:37:08I'm just going to coat the inside of these moulds
0:37:08 > 0:37:10with a bit of cocoa powder as well.
0:37:10 > 0:37:13- Why do you put cocoa around them? - It's to stop it from sticking.
0:37:13 > 0:37:16You know normally, when you do a souffle, you'll use sugar?
0:37:16 > 0:37:19- Yes, that's what I was thinking of. - And again, it's a similar thing.
0:37:19 > 0:37:21You're just trying to avoid anything from sticking
0:37:21 > 0:37:22to the side of this mould.
0:37:22 > 0:37:24I'm getting coated in this stuff.
0:37:26 > 0:37:29Weigh out 165g of unsalted butter
0:37:29 > 0:37:32and 165g of chocolate...
0:37:32 > 0:37:36So I'm going to pop this into a bowl over simmering water.
0:37:36 > 0:37:38..and, over a low heat, melt them together.
0:37:40 > 0:37:42Could you be me a favour, please, Mary?
0:37:42 > 0:37:46I need three egg yolks and three whole eggs.
0:37:46 > 0:37:49- Do you want the whole eggs in one bowl?- Yes, please.- And the egg...
0:37:49 > 0:37:53- Egg yolks added to the eggs. - Oh, that's all right then.
0:37:55 > 0:37:56You notice I do it two-handed.
0:37:56 > 0:37:59But I don't get any dribbles down the outside of the bowl.
0:37:59 > 0:38:02I don't mind, Mary. That's absolutely fine.
0:38:02 > 0:38:05Add 85g of caster sugar to the eggs.
0:38:05 > 0:38:07Now I'm going to whisk this up.
0:38:11 > 0:38:14I'm going to do that a little bit more because we're adding a liquid,
0:38:14 > 0:38:16we are going to add liquid chocolate.
0:38:16 > 0:38:18I'm only going to add two tablespoons of flour.
0:38:20 > 0:38:23And that's quite a thick mixture now. It's holding quite well.
0:38:23 > 0:38:25Thick and foamy.
0:38:25 > 0:38:28Once whisked to thick-ribbon stage,
0:38:28 > 0:38:30add the chocolate mixture bit by bit,
0:38:30 > 0:38:32taking care not to knock out the air.
0:38:32 > 0:38:34I'm just incorporating this chocolate,
0:38:34 > 0:38:37I'm just folding round the outside, through the middle.
0:38:37 > 0:38:38As you quite rightly say, Mary -
0:38:38 > 0:38:41- FALSETTO:- "Round the outside and cut through the middle." OK?
0:38:41 > 0:38:43It looks very like a souffle mixture to me.
0:38:43 > 0:38:46It does, doesn't it? It's very souffle-like, actually.
0:38:46 > 0:38:48Could you pour some more of that CHOCOLAT in, please?
0:38:48 > 0:38:50Would you like it down the side, like you would for a genoise,
0:38:50 > 0:38:53- or in the middle?- You can put it to the side, thank you.
0:38:53 > 0:38:56Slowly fold in the rest of the mixture.
0:38:56 > 0:39:00And I only need two tablespoons of flour, please, Mary.
0:39:00 > 0:39:03And this will just thicken up the mixture a little bit.
0:39:06 > 0:39:09Thank you very much indeed.
0:39:09 > 0:39:10It's fully incorporated now.
0:39:10 > 0:39:13That's ready to go inside the moulds itself. Right...
0:39:13 > 0:39:15Are you clearing up again? Are you playing mum?
0:39:15 > 0:39:18I'm clearing up because you've made mess all over the place.
0:39:18 > 0:39:21- I haven't made that much of a mess! - No, all right.
0:39:21 > 0:39:23I'm going to use a rather large spoon.
0:39:23 > 0:39:26Lift up the bowl, take it to the edge of the mould
0:39:26 > 0:39:27and just pour it in.
0:39:29 > 0:39:32Now you split this mixture between these six moulds.
0:39:32 > 0:39:34Once these have been in here,
0:39:34 > 0:39:37they're going to go back in the fridge to solidify.
0:39:37 > 0:39:40When you put these things in the oven, the outside will bake
0:39:40 > 0:39:44but the inside will go from being quite a solid mix into being a goo.
0:39:44 > 0:39:47If you put them straight in the oven, they'll basically
0:39:47 > 0:39:49end up being the same texture all the way around
0:39:49 > 0:39:53and will be more sponge-like than it will be volcano inside.
0:39:53 > 0:39:57So we're going to pop these in the fridge and just chill them down.
0:39:57 > 0:40:00You need to put them in there for at least an hour, two hours.
0:40:00 > 0:40:02But a max of 24.
0:40:05 > 0:40:07You see they're set?
0:40:08 > 0:40:10Now, the oven's been set for 180, fan.
0:40:10 > 0:40:13They're going to go in for eight minutes.
0:40:13 > 0:40:14We'll have a look at them after that.
0:40:16 > 0:40:18Eight minutes, they should be domed, risen slightly,
0:40:18 > 0:40:20and they'll be ready to come out.
0:40:20 > 0:40:22If they start cracking, it's an indication
0:40:22 > 0:40:25that they're cooking inside and they've been in there too long.
0:40:25 > 0:40:27But we have timed it. Now it depends on your oven.
0:40:27 > 0:40:30What you're looking for is to be smooth when you bring it out,
0:40:30 > 0:40:33not cracked. If it's cracked, it's gone too far.
0:40:33 > 0:40:35- Smooth on the top?- Yes.- Right.
0:40:37 > 0:40:41The bakers wouldn't know if they had achieved their saucy middles
0:40:41 > 0:40:42until the final tasting.
0:40:42 > 0:40:46But some accidentally got a sneak preview.
0:40:46 > 0:40:49So they're still a bit wobbly but they've got a thin crust,
0:40:49 > 0:40:51which means that when I turn them out, fingers crossed,
0:40:51 > 0:40:53they won't just, like, collapse.
0:40:53 > 0:40:56That's not good. That is really annoying.
0:40:58 > 0:41:00That's a bad one.
0:41:03 > 0:41:04Oh, no!
0:41:05 > 0:41:07Grrr!
0:41:11 > 0:41:13There they are.
0:41:13 > 0:41:17Now, you can see they've pulled away slightly from the edge of the rim.
0:41:17 > 0:41:18Now, some of these,
0:41:18 > 0:41:20I'm just going to tip them straight out onto the plate.
0:41:20 > 0:41:22So fingers crossed.
0:41:22 > 0:41:25- And they're right to the top of the tin.- They are indeed.
0:41:28 > 0:41:30- Ooh!- Gosh, that came out quickly!
0:41:30 > 0:41:33They will do, the amount of butter on there.
0:41:34 > 0:41:39What I'm really looking forward to is, when you cut into them,
0:41:39 > 0:41:41all that sauce coming out.
0:41:43 > 0:41:47- There we have it.- They look so tempting. Can I have a try?
0:41:47 > 0:41:51I'd rather have it, I think, with a little cup of tea.
0:41:57 > 0:41:59There it is, Mary, straight from the oven.
0:41:59 > 0:42:02I'm going to try and lift it up. It's oozing!
0:42:02 > 0:42:05How exciting is this? I want to see this.
0:42:05 > 0:42:06Ahh.
0:42:06 > 0:42:07Look at that!
0:42:07 > 0:42:09That's just as it should be!
0:42:09 > 0:42:11Pouring out that wonderful chocolate sauce.
0:42:11 > 0:42:14That's what you call a self-saucing pud.
0:42:14 > 0:42:18That's it. This one's away! Whoops!
0:42:18 > 0:42:20And it doesn't need any cream, it doesn't need any extra sauce,
0:42:20 > 0:42:21it's just perfect.
0:42:23 > 0:42:26- It's very wicked, isn't it? But I'm loving it.- Isn't it wicked?
0:42:26 > 0:42:30- Very indulgent.- I think it's the best I've ever tasted.
0:42:30 > 0:42:31Oh, I'm glad you like them, Mary.
0:42:33 > 0:42:37And now a quick tip from Paul to jazz up your pie pastry.
0:42:37 > 0:42:38Here is my puff pastry.
0:42:38 > 0:42:42Start off with a little bit of flour on top of the pastry.
0:42:42 > 0:42:45Get your rolling pin, start in the middle -
0:42:45 > 0:42:47roll up...
0:42:47 > 0:42:48roll down...
0:42:48 > 0:42:50turn it over.
0:42:50 > 0:42:52Roll up...
0:42:52 > 0:42:53roll down...
0:42:53 > 0:42:57Now, what you've got to do is divide your dough into two pieces,
0:42:57 > 0:42:59straight down the middle.
0:43:01 > 0:43:03Brush off any excess flour that's on there.
0:43:03 > 0:43:05Get a pastry brush.
0:43:05 > 0:43:06This is just a beaten egg.
0:43:06 > 0:43:08Lightly egg-wash one.
0:43:08 > 0:43:10And do the same with the other.
0:43:10 > 0:43:12And I've got two flavours here -
0:43:12 > 0:43:14I've got lemon, I've got thyme
0:43:14 > 0:43:17and I've got chestnut and I've got fresh sage.
0:43:17 > 0:43:22Now, put the lemon all over the top of the pastry, sprinkle it on.
0:43:24 > 0:43:27Then some fresh thyme on the top of that.
0:43:27 > 0:43:30Fold it over, exposing the third.
0:43:30 > 0:43:33Fold that over, flatten it down.
0:43:33 > 0:43:38The other side, I've got chestnuts, fresh sage all the way down.
0:43:38 > 0:43:42Again, fold it over, expose the third and fold it up.
0:43:42 > 0:43:44You could use any flavours you want.
0:43:44 > 0:43:46Roll out your pastry,
0:43:46 > 0:43:49fold it over, fold THAT over.
0:43:49 > 0:43:52Neaten it off, flatten it down
0:43:52 > 0:43:53and there's one.
0:43:53 > 0:43:56The second one, exactly the same.
0:43:56 > 0:43:59Roll it up, roll it down,
0:43:59 > 0:44:01fold it over, expose the third
0:44:01 > 0:44:04and then over the top, flatten it down.
0:44:04 > 0:44:07And that is a beautiful way of introducing flavour
0:44:07 > 0:44:09into your puff pastry.
0:44:09 > 0:44:12There we have lemon and thyme,
0:44:12 > 0:44:14chestnut and sage.
0:44:14 > 0:44:18But you could use anything - seeds, cheese, mushroom, onion.
0:44:18 > 0:44:20The choice is yours, go mad.
0:44:23 > 0:44:25During the Showstopper Challenge,
0:44:25 > 0:44:29the bakers had the chance to show off their skills and creativity
0:44:29 > 0:44:33and week four's dessert finale did not disappoint.
0:44:33 > 0:44:37Now Paul and Mary would like you to make something fabulously retro.
0:44:37 > 0:44:38It's a baked Alaska.
0:44:38 > 0:44:42We're talking sponge, frozen centre, meringue coat.
0:44:42 > 0:44:43Weird.
0:44:43 > 0:44:47Now, you've got 4.5 hours to create this baked Alaska,
0:44:47 > 0:44:48so on your marks.
0:44:48 > 0:44:49Get set.
0:44:49 > 0:44:50- BOTH:- Bake!
0:44:50 > 0:44:52And freeze.
0:44:52 > 0:44:54- Not literally freeze! - THEY LAUGH
0:44:54 > 0:44:56How retro is this?
0:44:56 > 0:45:00I guess in my teenage years, this would have been quite popular.
0:45:00 > 0:45:01Um...
0:45:01 > 0:45:04which was an awful long time ago!
0:45:04 > 0:45:08In a bid to do well, the bakers went all out with their flavours.
0:45:08 > 0:45:12I've got toasted black sesame seeds,
0:45:12 > 0:45:15three tablespoons of those and three tablespoons of honey.
0:45:15 > 0:45:18So this is to flavour the ice cream.
0:45:18 > 0:45:20It might not look very appetising!
0:45:20 > 0:45:23I am making an almond bottom sponge.
0:45:23 > 0:45:25Bakewell tarts are my favourite.
0:45:25 > 0:45:28I love the flavours of anything to do with Bakewell
0:45:28 > 0:45:31so I thought it would be a good translation into this Alaska.
0:45:31 > 0:45:34Martha, tell us all about your Alaska.
0:45:34 > 0:45:37I am making a key lime pie inspired baked Alaska.
0:45:37 > 0:45:41Ooh! Well done and you've won! Goodbye!
0:45:41 > 0:45:44Ha-ha! That would be nice, wouldn't it?
0:45:44 > 0:45:48Mary's show stopping Neapolitan baked Alaska has a light
0:45:48 > 0:45:50chocolate sponge and layers of vanilla, strawberry
0:45:50 > 0:45:55and chocolate ice cream surrounded by a cloudy dome of meringue.
0:45:56 > 0:46:00Baked Alaska is such a spectacular Showstopper.
0:46:00 > 0:46:02I am going to make a very special one.
0:46:02 > 0:46:06So first of all, I've got a litre of each of the ice cream.
0:46:06 > 0:46:12This is vanilla ice cream and I've lined the bowl with clingfilm.
0:46:12 > 0:46:16If you wet the bowl slightly, just dampen it, the clingfilm will stick.
0:46:16 > 0:46:19I've done a double layer. Why do I do that?
0:46:19 > 0:46:23Because it just helps it when you come to take it out.
0:46:23 > 0:46:25And so I've got this ice cream.
0:46:25 > 0:46:29It is firm and rock-solid and if you put it in a mixer
0:46:29 > 0:46:32and give it a good beat you get a bit more volume to it.
0:46:34 > 0:46:37I whizz this round. It won't take a minute.
0:46:45 > 0:46:49Tip that into the bottom like that...
0:46:49 > 0:46:50And level it off.
0:46:50 > 0:46:52Try not to get it down the sides.
0:46:52 > 0:46:57Of course you want to use a firm ice cream, don't use soft scoop
0:46:57 > 0:47:00because it won't freeze hard.
0:47:00 > 0:47:04This must be level otherwise you won't get the stripy
0:47:04 > 0:47:09- effect like a football jersey.- Yes. - No need to cover it or do anything.
0:47:09 > 0:47:12You just put that back in the freezer to freeze hard.
0:47:13 > 0:47:17Now to the sponge. It is a genoise sponge.
0:47:17 > 0:47:21Crack two large eggs in a bowl, add 50g of caster sugar
0:47:21 > 0:47:24and whisk these together until ribbon stage.
0:47:25 > 0:47:27That is just holding.
0:47:27 > 0:47:31If I do an "O" it goes back in there.
0:47:31 > 0:47:34Then sieve in 30g of self-raising flour
0:47:34 > 0:47:36and 20g of cocoa powder.
0:47:36 > 0:47:38Mix in carefully to avoid knocking out the air.
0:47:39 > 0:47:44In the jug, I've got 20g of butter and that is melted
0:47:44 > 0:47:46but it's stone-cold.
0:47:47 > 0:47:52- And you pour that in around the edge of the bowl.- Why?
0:47:52 > 0:47:55If you put it all in the middle it can separate.
0:47:55 > 0:47:57And you take it around
0:47:57 > 0:48:01and cut through the middle. And minimum mixing.
0:48:01 > 0:48:02That's it.
0:48:02 > 0:48:06I've got a 20cm tin here.
0:48:06 > 0:48:11Butter the tin really well and then put a disc of non-stick paper on top
0:48:11 > 0:48:15and then you tip that mixture and pour that in.
0:48:15 > 0:48:17It will take its own level.
0:48:17 > 0:48:22I am going to bake that, 170 fan for about 10 or 12 minutes -
0:48:22 > 0:48:26until it is well risen and is shrinking away from the sides.
0:48:28 > 0:48:32While this is baking, you can prepare the next layer of ice cream.
0:48:34 > 0:48:38The bakers made their own ice cream which was no easy feat.
0:48:40 > 0:48:434½ hours making ice cream. My God!
0:48:43 > 0:48:48It's a sponge base and ice cream, so what can possibly go wrong?! Ha-ha!
0:48:48 > 0:48:49It was the warmest day of the year
0:48:49 > 0:48:53and things were heating up for the bakers.
0:48:53 > 0:48:56The trickiest bit is how hot it is in here.
0:48:56 > 0:48:59I think we need to get the ice cream to freeze as quickly as possible.
0:48:59 > 0:49:02When I get my ice cream in the ice-cream maker...
0:49:02 > 0:49:03I will feel a lot happier.
0:49:03 > 0:49:07I am sure there's enough time - it's just we've got a really hot day
0:49:07 > 0:49:12and the freezers are going to have to work really hard.
0:49:12 > 0:49:15Keeping my fingers crossed that the ice cream will set.
0:49:16 > 0:49:20I just want to get it into the freezer so it freezes solid.
0:49:20 > 0:49:24For some, it reached melting point.
0:49:24 > 0:49:25Aw, no.
0:49:26 > 0:49:29Argh!
0:49:29 > 0:49:32I will have to work fast now.
0:49:32 > 0:49:35It's pretty warm in here and the ice cream is melting quickly.
0:49:37 > 0:49:40- The middle one has not set at all. - I need to go in the freezer.
0:49:40 > 0:49:43Freezer, freezer, freezer! Please, freezer!
0:49:43 > 0:49:47Using shop-bought ice cream means that Mary's recipe is a lot
0:49:47 > 0:49:49easier to make at home.
0:49:49 > 0:49:53So that's set lovely and firm now. And keep your spoon out of that!
0:49:53 > 0:49:55It's all right. I was going to try
0:49:55 > 0:49:57the strawberry one to make sure it's OK!
0:49:57 > 0:50:01Can I borrow that spoon? Just to put it in.
0:50:01 > 0:50:04Right... Remember...
0:50:04 > 0:50:07You are worse than a naughty schoolboy, really!
0:50:07 > 0:50:11I am going to take this out and give it a good beat.
0:50:12 > 0:50:15- Don't take it all out, Mary! - Go on, then.- Thank you.
0:50:15 > 0:50:19So the reason for giving this a whip just like I did with the vanilla
0:50:19 > 0:50:22is to incorporate a bit of air to lighten it.
0:50:25 > 0:50:28That's it. Lovely soft pink, this.
0:50:28 > 0:50:31Again, avoid dripping it down the sides.
0:50:31 > 0:50:34Start by putting it in the middle and then push it over.
0:50:35 > 0:50:37I am going to do this carefully.
0:50:40 > 0:50:44So there I've got two litres in the bowl, one litre to go.
0:50:44 > 0:50:47What are you up to?! Do you realise
0:50:47 > 0:50:51my whole story was you start off with the vanilla then the strawberry
0:50:51 > 0:50:53then the chocolate. I have to wash that out now.
0:50:53 > 0:50:56- Why? There's nobody else here. - Health and hygiene!
0:50:56 > 0:51:00I will give that a quick swirl...
0:51:00 > 0:51:02There we are.
0:51:02 > 0:51:05That's clean again. You're worse than the children!
0:51:07 > 0:51:10The two layers can now be popped into the freezer
0:51:10 > 0:51:14and the sponge should be ready to come out of the oven.
0:51:14 > 0:51:16So there it is.
0:51:16 > 0:51:20It's worth doing a genoise because it gives a firmer sponge,
0:51:20 > 0:51:23firmer texture and it's beautifully moist.
0:51:23 > 0:51:27Doesn't matter one bit that you get the marks of the rack on top
0:51:27 > 0:51:29because it's all hidden.
0:51:29 > 0:51:34So put that over the top, turn that over
0:51:34 > 0:51:36and then off with the tin.
0:51:36 > 0:51:39- Ooh, yeah, nice. - So that's got to get stone-cold
0:51:39 > 0:51:43because we've got to turn the ice cream on top of that.
0:51:43 > 0:51:47I will put that to one side then take that off.
0:51:47 > 0:51:49Into the bowl...
0:51:53 > 0:51:55Oh, yeah, that's nice, that.
0:51:55 > 0:51:58I am going to leave you a little bit in the bottom.
0:51:58 > 0:52:01There's not much in there, is there?!
0:52:01 > 0:52:04Once again the ice cream is whipped to add air.
0:52:04 > 0:52:08That can go in in one fell swoop.
0:52:08 > 0:52:12And then we just have to leave that until it's firm.
0:52:12 > 0:52:15Remember, you can do this ahead.
0:52:15 > 0:52:18Even a week ahead if it suits you.
0:52:18 > 0:52:22Once solid, the ice cream needs to be removed from the bowl.
0:52:22 > 0:52:25Now it may come out with a bit of a heave.
0:52:27 > 0:52:30It looks... Perhaps you can dip it into hot water.
0:52:34 > 0:52:39Well done. Now this goes in the centre of the plate.
0:52:39 > 0:52:41The plate must be ovenproof.
0:52:41 > 0:52:44- Because you are going to be baking the meringue on it.- Yes.
0:52:44 > 0:52:46And I'm going to reverse that onto there
0:52:46 > 0:52:50and leave the clingfilm on top for the moment.
0:52:50 > 0:52:53Put that absolutely dead centre on there
0:52:53 > 0:52:57- but for the meantime I'm popping it back in the freezer.- OK.
0:52:57 > 0:53:01Weigh 250g of caster sugar for the Italian meringue
0:53:01 > 0:53:05and 90ml of water and bring to the boil.
0:53:05 > 0:53:11Meanwhile, separate three eggs and whisk the whites to stiff peaks.
0:53:11 > 0:53:14So that is 115. Just what we want.
0:53:14 > 0:53:18Turn this to full speed and gently pour that in.
0:53:20 > 0:53:23You can hear the machine getting quieter
0:53:23 > 0:53:28because it's much stiffer. And it's going in...
0:53:28 > 0:53:33It's incorporated with the meringue. The meringue is getting thicker.
0:53:33 > 0:53:36It's cooking the egg whites as well, isn't it?
0:53:36 > 0:53:38It's cooking the egg whites.
0:53:38 > 0:53:42And you now leave that on full speed for 10 to 15 minutes
0:53:42 > 0:53:44- until it's cold.- OK.
0:53:46 > 0:53:48Now take your frozen cake from the freezer
0:53:48 > 0:53:51ready for the meringue coating.
0:53:51 > 0:53:57There it is. Off with the clingfilm.
0:53:57 > 0:54:01I'm going to put a light coating all the way over
0:54:01 > 0:54:03and then pipe some.
0:54:03 > 0:54:08It is essential to have no air in-between, no spaces.
0:54:08 > 0:54:12Why is it completely necessary to get rid of the air pockets?
0:54:12 > 0:54:14If you have any air pockets,
0:54:14 > 0:54:19- you will find the ice cream will melt out through them.- Right, OK.
0:54:19 > 0:54:22A good even covering of meringue insulates the ice cream
0:54:22 > 0:54:25and protects it from the heat in the oven.
0:54:25 > 0:54:27That's it.
0:54:27 > 0:54:32Right, I will move that there and I am going to make it fancy.
0:54:32 > 0:54:36I'm going to have streaks within the rosettes.
0:54:36 > 0:54:39And I've got some yellow colouring,
0:54:39 > 0:54:43it's a sort of paste, and you just take that paste on a brush
0:54:43 > 0:54:46and you make a stripe inside the piping bag.
0:54:46 > 0:54:50And you don't need to be too fussy about it.
0:54:50 > 0:54:55Right, this is really where I need your help.
0:54:55 > 0:54:57He can do it one-handed!
0:54:57 > 0:55:00If you shake it when you have fresh cream in it, it goes all over
0:55:00 > 0:55:04the floor but this isn't as bad as that. Are we ready?
0:55:04 > 0:55:09Keeping the pipe upright, allow it to come out like that.
0:55:09 > 0:55:13- There is a bit of colour. - No-one is more excited than I am!
0:55:13 > 0:55:16Right, I think it's best to start from the top
0:55:16 > 0:55:21so you put a little rosette on the top like that and then go around.
0:55:22 > 0:55:24I think it's really rather effective.
0:55:26 > 0:55:29What you do is you press down to get it off.
0:55:29 > 0:55:34People get it out that far and think, "How do I get it away?" You go down.
0:55:36 > 0:55:40- It is a hell of a colour, isn't it? - I love it. It's fun.
0:55:43 > 0:55:47- This really does look like carnival, festive, doesn't it?- It does.
0:55:54 > 0:55:57There we are. It looks like a hat to go to Ascot in!
0:55:57 > 0:56:01I'm going to put this straight in the oven, 220 fan,
0:56:01 > 0:56:03ovenproof plate remember.
0:56:03 > 0:56:06Don't set a timer, stay there and watch it.
0:56:08 > 0:56:12Although the bakers felt the heat in the kitchen, they soldiered on
0:56:12 > 0:56:15to get a professional-looking finish to their bakes.
0:56:18 > 0:56:21I am having to work so quickly on this.
0:56:23 > 0:56:25I have almost melted underneath this.
0:56:25 > 0:56:29I feel it melting with every inch more of blowtorching.
0:56:34 > 0:56:36It looks lovely, that, Mary.
0:56:36 > 0:56:40I think it needs nothing more than a little fruit around the outside.
0:56:45 > 0:56:49- And there it is. My baked Alaska Showstopper.- Nice!
0:56:57 > 0:56:59Doesn't that look magical?
0:56:59 > 0:57:02I thought I'd been a bit generous with the colour but it seems to work.
0:57:02 > 0:57:05- I think it's a beautiful thing, Mary.- It's straight out of the oven.
0:57:05 > 0:57:09- Come on, you must cut it.- I am taking this whole slice.- The plate is hot.
0:57:09 > 0:57:11It is hot.
0:57:12 > 0:57:14There's a wedge.
0:57:16 > 0:57:19Do you know, I think that tastes wonderful
0:57:19 > 0:57:23- and also what a great thing for a celebration.- Look at it, Mary.
0:57:23 > 0:57:26Ice cream, Italian meringue,
0:57:26 > 0:57:28a bit of sponge...
0:57:28 > 0:57:30We've had some great recipes this week
0:57:30 > 0:57:33but next time they are even better.
0:57:33 > 0:57:35Even trickier, too!
0:57:39 > 0:57:43Next time, Mary and Paul share their favourite bakes from the final
0:57:43 > 0:57:45few weeks of the series.
0:57:45 > 0:57:47The bakers have done some of these recipes
0:57:47 > 0:57:52and I am going to show you how you can do them all perfectly.
0:57:52 > 0:57:56- It really is delicious. Nice one, Mary.- Sheer heaven.
0:57:56 > 0:57:58I'm going to have another bite!
0:57:58 > 0:58:01We've got some fantastic recipes and we are here to teach you all
0:58:01 > 0:58:04the techniques and tricks so you can bake them at home beautifully.
0:58:04 > 0:58:09Join us next time for The Great British Bake Off Masterclass.