0:00:02 > 0:00:04Week five of our baking marathon and Ian is way out front.
0:00:04 > 0:00:07He set a cracking pace and is now pulling away from the pack
0:00:07 > 0:00:10with an amazing three out of four Star Baker titles to his credit.
0:00:10 > 0:00:13I can't wait to wrap him in a foil cape and give him a good rub down.
0:00:13 > 0:00:16- Welcome... BOTH:- To the Great British Bake Off.
0:00:16 > 0:00:18Last week, Ian triumphed with desserts.
0:00:18 > 0:00:21That is sheer heaven on a plate.
0:00:21 > 0:00:23It was Sandy who failed to meet the mark...
0:00:23 > 0:00:25It's raw underneath.
0:00:25 > 0:00:27..becoming the fourth baker to leave the tent.
0:00:27 > 0:00:29- Come on, let's cover her. - Bring it in.- Bring it in.
0:00:29 > 0:00:31I'm OK.
0:00:31 > 0:00:33So far, the bakers have also been tested on cakes...
0:00:33 > 0:00:34Whoa!
0:00:34 > 0:00:35..biscuits...
0:00:35 > 0:00:37Happy with that.
0:00:37 > 0:00:38..and breads.
0:00:38 > 0:00:39Ta-dah!
0:00:39 > 0:00:43But now how will they cope without some basic ingredients?
0:00:43 > 0:00:45What?
0:00:45 > 0:00:46It's definitely going to be a good one.
0:00:46 > 0:00:48Cake without sugar...
0:00:48 > 0:00:51I'm worried that it might be too simple.
0:00:51 > 0:00:52..bread without gluten...
0:00:52 > 0:00:56This...is...rank.
0:00:57 > 0:01:00..and an ice cream roll without diary.
0:01:00 > 0:01:01Might that stop it setting?
0:01:01 > 0:01:03I hope it won't.
0:01:03 > 0:01:06A good sponge, but where's the ice cream?
0:01:06 > 0:01:07Ice cream, anyone?
0:01:09 > 0:01:10That was intense.
0:01:34 > 0:01:36Imagine a world of cake without sugar,
0:01:36 > 0:01:38bread without gluten,
0:01:38 > 0:01:40Mel without Sue.
0:01:40 > 0:01:41Huh?
0:01:41 > 0:01:43That's 27 years of my life!
0:01:46 > 0:01:47It's free-from week.
0:01:47 > 0:01:49(Finally got rid of her.)
0:01:49 > 0:01:52SHEEP BLEAT
0:01:52 > 0:01:55It's been amazing to be at the front like this for the last three weeks.
0:01:55 > 0:01:57All the other bakers want to break my fingers,
0:01:57 > 0:02:01but, you know, that's something they've got to live with, I guess.
0:02:01 > 0:02:03I feel a bit embarrassed for the rest of us. I'm like,
0:02:03 > 0:02:05"Someone's got to give him a bit of competition,"
0:02:05 > 0:02:07"otherwise it makes us look a bit pants."
0:02:07 > 0:02:10Would I love to knock him off the top?
0:02:10 > 0:02:11Absolutely! Who wouldn't?
0:02:11 > 0:02:13Everybody wants to knock him off the top spot.
0:02:13 > 0:02:15Watch out, Ian!
0:02:21 > 0:02:23Morning, bakers.
0:02:23 > 0:02:24Now, for your Signature Bake,
0:02:24 > 0:02:27Paul and Mary would like you to bake a cake.
0:02:27 > 0:02:30But you can't use sugar, OK?
0:02:30 > 0:02:32You can use honey, fruit - but nothing that comes from a bag.
0:02:32 > 0:02:36It can be any shape, size or flavour that you desire.
0:02:36 > 0:02:38Two-and-a-half hours on the bake.
0:02:38 > 0:02:39On your marks.
0:02:39 > 0:02:41Get set. Bake!
0:02:42 > 0:02:44I think we're looking for something
0:02:44 > 0:02:46that's as close to a regular cake as possible.
0:02:46 > 0:02:50I want it to be as light and tasty, and fluffy, as possible.
0:02:50 > 0:02:52It's just a bit harder.
0:02:52 > 0:02:54It's something different I'm trying.
0:02:54 > 0:02:57I loved it when I tried it and I'm going for it.
0:02:57 > 0:03:00So, I have made sugar-free cakes before in the past,
0:03:00 > 0:03:02so I feel OK with the sugar-free, yeah.
0:03:03 > 0:03:04Dare I say it?
0:03:06 > 0:03:08When you're baking a cake,
0:03:08 > 0:03:10one of the most important ingredients is sugar
0:03:10 > 0:03:14and we're asking them to forget about sugar,
0:03:14 > 0:03:16and use anything else to sweeten it -
0:03:16 > 0:03:20and most of them will be using a form of syrup.
0:03:20 > 0:03:23Some of our bakers will add fruits to get that sweetness.
0:03:23 > 0:03:25When you think of adding a fruit,
0:03:25 > 0:03:27you may think apple, you may think pear...
0:03:27 > 0:03:30The problem with that - they don't carry too much flavour.
0:03:30 > 0:03:33You need something a bit more robust LIKE an orange, LIKE a lemon.
0:03:33 > 0:03:36Something that will override the sponge and give it a flavour.
0:03:39 > 0:03:40Morning, Paul.
0:03:40 > 0:03:42Hello, Ian. Morning, Star Baker.
0:03:42 > 0:03:43I know. It's, kind of, strange days, eh?
0:03:43 > 0:03:45Right, tell us all about your cake.
0:03:45 > 0:03:48I'm doing... Well, it's pear, ginger and honey cake.
0:03:48 > 0:03:51So, the total sweetener is honey?
0:03:51 > 0:03:53It's just honey, yeah. That's all it is.
0:03:53 > 0:03:55To his honey and pear batter,
0:03:55 > 0:03:57Ian is also adding root ginger for heat
0:03:57 > 0:04:00and chopped walnuts to give it some bite.
0:04:00 > 0:04:02Have you had any problems with the texture?
0:04:02 > 0:04:04Some of the first ones did turn out
0:04:04 > 0:04:06a little bit moist and a bit heavy.
0:04:06 > 0:04:10Sometimes honey cakes are quite dense but a lovely flavour,
0:04:10 > 0:04:12and there's lots going in there, I might say.
0:04:12 > 0:04:14Oh, yes, a hearty amount.
0:04:14 > 0:04:17- Thank you, Ian. - See you later.- Thank you.
0:04:26 > 0:04:28- Good morning, Mat. - Morning.- Hello.
0:04:28 > 0:04:30So, Mat, what's the cake you've chosen?
0:04:30 > 0:04:33And what have you got as your sweetener?
0:04:33 > 0:04:34OK, so I've gone for a carrot cake,
0:04:34 > 0:04:38so I'm using - instead of the sugar - dates and honey.
0:04:38 > 0:04:39- Good choice.- Right.
0:04:39 > 0:04:41In addition to honey and dates,
0:04:41 > 0:04:43Mat's carrot cake will be packed with raisins
0:04:43 > 0:04:46and flavoured with cinnamon, ginger and orange zest.
0:04:46 > 0:04:47There's a lot of filling in there?
0:04:47 > 0:04:50- Yeah.- God, that's a monster.
0:04:50 > 0:04:53What could happen, if the mixture's too slack,
0:04:53 > 0:04:54the fruit could go to the bottom
0:04:54 > 0:04:56because it will be pretty wet.
0:04:56 > 0:05:00- Good luck, Mat. - Thank you very much. Cheers.
0:05:00 > 0:05:01Mat's not the only one
0:05:01 > 0:05:03who has adapted their trusty carrot cake recipe
0:05:03 > 0:05:05to make it sugar-free.
0:05:05 > 0:05:07Sometimes it's gone wrong, sometimes it's gone right
0:05:07 > 0:05:09and I think I've got the balance just right.
0:05:09 > 0:05:12Obviously, that'll be dependent on the judges.
0:05:14 > 0:05:16Paul's sugar substitute is agave nectar -
0:05:16 > 0:05:19a natural syrup that comes from a cactus-like plant.
0:05:19 > 0:05:22For extra sweetness, he's adding sultanas
0:05:22 > 0:05:24and for texture, chopped pecan nuts.
0:05:24 > 0:05:27To come out with the look, the texture and the flavour
0:05:27 > 0:05:29is a bit of a skill, a bit of an art,
0:05:29 > 0:05:31and it's definitely chemistry as well -
0:05:31 > 0:05:33something I was never good at in school.
0:05:33 > 0:05:36I'm a firm believer in the all-in-one method
0:05:36 > 0:05:40but, this one, there's just too many variables
0:05:40 > 0:05:42that are different from your standard...
0:05:42 > 0:05:45butter, sugar, flour and eggs.
0:05:45 > 0:05:48Well, originally, I'd done a normal, sort of, cake recipe
0:05:48 > 0:05:51and it didn't work because it was too liquid.
0:05:51 > 0:05:55So, I decided, instead, I'd do a genoise sponge...
0:05:55 > 0:05:57and incorporate the eggs and the molasses
0:05:57 > 0:05:59till they're quite airy and then add the flour,
0:05:59 > 0:06:05and so we're relying completely on the air in this to make it go up.
0:06:05 > 0:06:08The mixture seems all right. The same as it looks at home so,
0:06:08 > 0:06:09happy so far, yeah.
0:06:09 > 0:06:12So, I am making a polenta cake
0:06:12 > 0:06:16with grapefruit zest and grapefruit juice.
0:06:16 > 0:06:18So, I'm making a syrup with the grapefruit juice,
0:06:18 > 0:06:20injecting that into the cake with some syringes.
0:06:20 > 0:06:23Tamal will add honey to his grapefruit syrup
0:06:23 > 0:06:25which will be applied to his polenta cake, once baked.
0:06:25 > 0:06:28He's also using honey as his sugar substitute.
0:06:28 > 0:06:29I can't wait to see what this tastes like
0:06:29 > 0:06:32and then obviously the texture that polenta brings as well.
0:06:32 > 0:06:34A good polenta cake is worth having.
0:06:34 > 0:06:36Let's hope your is one of the good ones.
0:06:36 > 0:06:38- I hope it's a good one. Thank you.- Thanks.
0:06:39 > 0:06:42I'm making a pineapple upside down cake.
0:06:42 > 0:06:43A simple classic.
0:06:43 > 0:06:47Alvin knows his pineapple upside down cake inside out.
0:06:47 > 0:06:50He's replaced the refined sugar with agave nectar.
0:06:50 > 0:06:53It's my go-to...
0:06:53 > 0:06:56and this is something I'm comfortable baking.
0:06:56 > 0:06:58It's a quick bake, 45 minutes in the oven.
0:06:58 > 0:07:00I hope it's good enough.
0:07:00 > 0:07:02Just trying to get it reasonably equal
0:07:02 > 0:07:04so they bake at the same, sort of, speed.
0:07:13 > 0:07:14Good morning.
0:07:14 > 0:07:16Hello, tell us all about your cake.
0:07:16 > 0:07:18Today, I went for, not only sugar-free,
0:07:18 > 0:07:19I went for gluten-free as well.
0:07:19 > 0:07:21- Hello!- I'm using...
0:07:21 > 0:07:25quinoa flour, almond flour and hazelnut flour.
0:07:25 > 0:07:27Ugne's using her alternative flours
0:07:27 > 0:07:29to make chocolate and vanilla cakes,
0:07:29 > 0:07:32which she too has sweetened with agave nectar.
0:07:32 > 0:07:34She'll assemble them in chequered layers
0:07:34 > 0:07:37before decorating with hazelnut butter icing.
0:07:37 > 0:07:40I'm going to frost it with a little purplish colour
0:07:40 > 0:07:43and I might do some truffles as well.
0:07:43 > 0:07:45You might put some truffles on there?
0:07:45 > 0:07:46I would, because I don't think it screams,
0:07:46 > 0:07:48"Hello, I'm a cake," enough.
0:07:50 > 0:07:53They want to go in for...30 minutes.
0:08:02 > 0:08:06I am putting them in the oven for half an hour.
0:08:16 > 0:08:18While the sponge bakes,
0:08:18 > 0:08:21Flora and Nadiya are making sugar-free fillings for their cakes.
0:08:21 > 0:08:23- Good morning, Nadiya.- Morning.
0:08:23 > 0:08:25Right. what are you up to?
0:08:25 > 0:08:28So, I am making a very healthy no-cook blueberry jam.
0:08:28 > 0:08:30- How do you do it? - Well, I use basil seeds.
0:08:30 > 0:08:32When they touch liquid, they bloom
0:08:32 > 0:08:35and that will create the jam-like texture
0:08:35 > 0:08:37without all the sugar in it.
0:08:37 > 0:08:38I'm fascinated by this.
0:08:38 > 0:08:40- I can't wait to try that.- Yeah.
0:08:40 > 0:08:42Nadiya's blueberry jam will be used to sandwich together
0:08:42 > 0:08:45her blueberry and caraway seed cakes.
0:08:45 > 0:08:48For her sweetener, she's used mulberry molasses.
0:08:48 > 0:08:50I tried this cake out on my father-in-law
0:08:50 > 0:08:53and he said it was perfect so, hoping they like it.
0:08:56 > 0:08:58These are Bramley apples
0:08:58 > 0:09:01and I'm just making a compote to put inside the cake.
0:09:01 > 0:09:05A filling that's a bit jam-like but sugar-free.
0:09:06 > 0:09:08Flora's apple compote will be spread
0:09:08 > 0:09:11between her pistachio and cardamom flavoured cakes.
0:09:11 > 0:09:13She'll decorate with mascarpone icing
0:09:13 > 0:09:14and more sugar-free cakes.
0:09:14 > 0:09:17I'm making my honey madeleines
0:09:17 > 0:09:19which will go around the base of the cake.
0:09:19 > 0:09:22Something else to do, but I don't know how long we've got.
0:09:22 > 0:09:25I'm probably going to regret adding something else to my long list.
0:09:30 > 0:09:32Bit longer.
0:09:34 > 0:09:37- Definitely not.- I've got the fear.
0:09:37 > 0:09:39Cake fear.
0:09:46 > 0:09:49I can't, almost, tell whether it's burning or if it's just...
0:09:49 > 0:09:52Hopefully, it's not burning, it's just the molasses.
0:09:58 > 0:10:01I'm not taking my eye off the ball. Not on this.
0:10:08 > 0:10:10Spot on.
0:10:10 > 0:10:13They're good, they'll do.
0:10:13 > 0:10:14It looks how it normally looks,
0:10:14 > 0:10:16which is quite a relief.
0:10:18 > 0:10:19I'm pleased.
0:10:20 > 0:10:23I'm happy with that, very happy with it.
0:10:44 > 0:10:46So, it's 50% grapefruit juice,
0:10:46 > 0:10:4850% blood orange juice
0:10:48 > 0:10:50and then some honey as well.
0:10:51 > 0:10:53So, it's not 50% of the others.
0:10:54 > 0:10:57Ah, maths.
0:11:03 > 0:11:05So, that is the majority of the bake done, really.
0:11:05 > 0:11:08Now I've got to start working on the sort of decoration side of it.
0:11:10 > 0:11:13Alvin's glazing with agave syrup,
0:11:13 > 0:11:15everyone else is making a soft cheese icing.
0:11:16 > 0:11:21This is my mascarpone and cream cheese icing.
0:11:21 > 0:11:23Obviously, I'm going to add a liquid sweetener to it
0:11:23 > 0:11:24rather than icing sugar.
0:11:24 > 0:11:27So, by squeezing a lot of the water out of the cream cheese,
0:11:27 > 0:11:29I get a denser consistency that I can spread around the cake.
0:11:29 > 0:11:31Little bit more honey in there.
0:11:31 > 0:11:34I'm just making mascarpone cream with maple syrup.
0:11:35 > 0:11:38I'm going to sweeten with agave.
0:11:38 > 0:11:40So, I've swapped icing sugar for honey.
0:11:40 > 0:11:43That's maple syrup I've put in there.
0:11:43 > 0:11:46As you can see, I've still got a nice, good, thick consistency there.
0:11:51 > 0:11:52I'm finished. I'm done.
0:11:52 > 0:11:54Is that good?
0:11:54 > 0:11:56- Yeah.- Too simple, probably.
0:11:57 > 0:11:59Oh, dear.
0:12:01 > 0:12:0530 minutes, bakers. Just 30 minutes remaining.
0:12:05 > 0:12:07I'm waiting for my cakes to cool down.
0:12:07 > 0:12:08What's everyone else doing?
0:12:08 > 0:12:10I'm doing whatever you're doing, Ian.
0:12:13 > 0:12:14The cake's a bit...
0:12:14 > 0:12:17It's not as soft as I wanted it to be.
0:12:17 > 0:12:19Everyone's working.
0:12:19 > 0:12:21I'm worried that it might be too simple.
0:12:23 > 0:12:26I'm going to mix and match the colours of the sponge,
0:12:26 > 0:12:28and when you cut into cake, it should have like,
0:12:28 > 0:12:30check effect in the middle of the cake.
0:12:30 > 0:12:32If you play it safe it will be boring.
0:12:32 > 0:12:34We can do boring every day,
0:12:34 > 0:12:36but it's not everyday bake,
0:12:36 > 0:12:37it's Bake Off.
0:12:41 > 0:12:43Paul, you're prowling.
0:12:43 > 0:12:44I am prowling, yes.
0:12:44 > 0:12:47You're slightly... You're on the old...
0:12:47 > 0:12:48Are you thinking in term of,
0:12:48 > 0:12:52"Right...who's my competition?"
0:12:52 > 0:12:54Well, the competition is Ian, I think.
0:12:54 > 0:12:56But it could go wrong for him at any time.
0:12:56 > 0:12:58Slightly hoping.
0:12:58 > 0:13:00Let's do it.
0:13:36 > 0:13:37Five minutes, done.
0:13:37 > 0:13:39I'm not sugar-coating it.
0:13:41 > 0:13:43Tried to fix it, but we'll see.
0:13:45 > 0:13:47Oh, no. What's happened?
0:13:47 > 0:13:50The top went because my top layer broke.
0:13:52 > 0:13:53Oh, well.
0:14:07 > 0:14:09That is one ugly looking cake.
0:14:16 > 0:14:18Bakers, time is now up...
0:14:19 > 0:14:22..so move all your bakes to the end of the bench.
0:14:35 > 0:14:36It does look very pretty.
0:14:43 > 0:14:45The bake is good.
0:14:45 > 0:14:47The sharpness that you get from the grapefruit is beautiful.
0:14:47 > 0:14:50It's such a delicate cake, actually.
0:14:50 > 0:14:51Really well done.
0:14:51 > 0:14:52Polenta is quite difficult
0:14:52 > 0:14:55- but I enjoyed that cake.- OK.
0:14:55 > 0:14:58- Congratulations.- Well done.- Thank you.- Well done, Tamal.- Thank you.
0:15:05 > 0:15:08It looks beautifully finished.
0:15:08 > 0:15:09Very, very simple.
0:15:09 > 0:15:12Maybe a little bit too simple.
0:15:12 > 0:15:14Cuts well.
0:15:14 > 0:15:15And this has got pears in?
0:15:15 > 0:15:16This has got pears in, yes.
0:15:19 > 0:15:22The actual cake itself
0:15:22 > 0:15:24- is not sweet enough.- Right.
0:15:24 > 0:15:27But push it with the icing, it improves it greatly.
0:15:27 > 0:15:30Pear's not going to bring anything to a party in an unsweetened cake.
0:15:30 > 0:15:33- Yeah.- I think it was the wrong choice.
0:15:38 > 0:15:41It just looks like it hasn't been baked.
0:15:41 > 0:15:42Looks a bit like Christmas pudding.
0:15:42 > 0:15:43- MEL: Yeah.- It does.
0:15:46 > 0:15:48OK.
0:15:48 > 0:15:50- I actually really like it.- Right.
0:15:50 > 0:15:52- I think it is baked.- Yep.
0:15:52 > 0:15:55I just think you're got so much stuff in there
0:15:55 > 0:15:58that the lack of sugar is almost incidental.
0:15:58 > 0:16:00I think you've made a really nice cake.
0:16:00 > 0:16:02- Thank you.- Nice one.- Cheers.
0:16:15 > 0:16:17I mean, it's got a great flavour.
0:16:17 > 0:16:19It's probably slightly overdone.
0:16:19 > 0:16:22I think you've got superb icing.
0:16:22 > 0:16:25You've been able to do that nice ribbing round the side
0:16:25 > 0:16:28- and that, with cream cheese, is quite difficult.- Yes.
0:16:34 > 0:16:36You've made yourself extra challenges
0:16:36 > 0:16:37that we didn't ask for.
0:16:37 > 0:16:41- I mean, you haven't got a classic flour in there and...- Yeah.
0:16:41 > 0:16:45..I think that's why the texture doesn't hold together.
0:16:45 > 0:16:46MEL: Oh, wow.
0:16:51 > 0:16:55The chocolate part is very, very close textured
0:16:55 > 0:16:58and tastes a little bit bitter.
0:16:58 > 0:16:59The hazelnut cream is stunning,
0:16:59 > 0:17:01however the look of it...
0:17:01 > 0:17:02needs a bit more work.
0:17:02 > 0:17:05- What about these flowers, edible? - Nope.
0:17:06 > 0:17:08Spit it out.
0:17:21 > 0:17:23I think the blueberry jam,
0:17:23 > 0:17:25that you made, using those basil seeds, is beautiful.
0:17:25 > 0:17:27I love the appearance
0:17:27 > 0:17:32but, sadly, the genoise is just dry top and bottom.
0:17:32 > 0:17:35I think it's just slightly overbaked but the flavours are spot-on...
0:17:35 > 0:17:37and quite daring flavours, too.
0:17:37 > 0:17:39- Well done.- Well done.- Thank you.
0:17:47 > 0:17:50I think the whole thing looks really good.
0:17:55 > 0:17:57I just think there's too much moisture in the cake,
0:17:57 > 0:18:00which makes it feel like it's underbaked.
0:18:00 > 0:18:02You've got such a pretty design
0:18:02 > 0:18:05but the cake is just stodgy.
0:18:05 > 0:18:07I just think the apple was a bad choice.
0:18:18 > 0:18:20That is superb.
0:18:20 > 0:18:21The sweetness is perfect for me.
0:18:21 > 0:18:23- The syrup's soaking through.- Yeah.
0:18:23 > 0:18:25I think you've done really well
0:18:25 > 0:18:27- considering there's no sugar in there.- Yeah.
0:18:27 > 0:18:31As soon as you get the pineapple with the sponge,
0:18:31 > 0:18:32it's a perfect balance.
0:18:32 > 0:18:35- And you've made a cracking cake. - Wow, thank you so much.
0:18:35 > 0:18:37- Thank you, Alvin.- Well done, Alvin. - Thank you very much, sir.
0:18:39 > 0:18:40Wow.
0:18:40 > 0:18:42Such a good feeling, such a good feeling.
0:18:42 > 0:18:46And I wish it could be like that all the time. I wish.
0:18:46 > 0:18:49I tried to do something different.
0:18:49 > 0:18:51It didn't work for them.
0:18:51 > 0:18:53Paul didn't like the pears at all.
0:18:53 > 0:18:57I didn't think they were that offensive but, clearly, he did.
0:19:01 > 0:19:03After a sugar-free morning,
0:19:03 > 0:19:07the bakers must now find the energy for their next challenge.
0:19:07 > 0:19:08The technical.
0:19:08 > 0:19:12Bakers, if you thought making sugar-free cakes was easy,
0:19:12 > 0:19:15you are going to love this afternoon's technical challenge.
0:19:15 > 0:19:17It's one of Paul's recipes and,
0:19:17 > 0:19:19like Paul himself,
0:19:19 > 0:19:21it defines simple.
0:19:21 > 0:19:23Paul and Mary, I'm afraid you, you can't watch this one
0:19:23 > 0:19:25so if you could just vacate.
0:19:25 > 0:19:27Be good now, you two.
0:19:27 > 0:19:30So, Paul and Mary would love you please
0:19:30 > 0:19:32to make 12 identical
0:19:32 > 0:19:35gluten-free pittas.
0:19:35 > 0:19:36Oh, that just got me.
0:19:36 > 0:19:38Simple process, simple ingredients
0:19:38 > 0:19:42but - oh, my days - tricky to make.
0:19:42 > 0:19:44You've got two hours.
0:19:44 > 0:19:45- On your marks...- Get set...
0:19:45 > 0:19:47BOTH: Bake!
0:19:50 > 0:19:53I have never made gluten-free bread in my life,
0:19:53 > 0:19:55not talking about pittas.
0:19:55 > 0:19:56I know what a pitta looks like,
0:19:56 > 0:19:59so at least I've got something to work towards in my head.
0:20:02 > 0:20:04What?
0:20:04 > 0:20:06It's definitely going to be a good one.
0:20:06 > 0:20:07What the hell?
0:20:08 > 0:20:13Why did you choose pitta bread as the gluten-free challenge?
0:20:13 > 0:20:15What we're testing them on is their base knowledge
0:20:15 > 0:20:16of gluten-free flours.
0:20:16 > 0:20:20The right consistency is almost like a sticky dough,
0:20:20 > 0:20:22rather than a wet dough.
0:20:22 > 0:20:24OK, come on. Let's have a go.
0:20:24 > 0:20:26That's a beautiful shape too and
0:20:26 > 0:20:28it's just got that tinge of brown.
0:20:28 > 0:20:29That's right.
0:20:29 > 0:20:32Now, if you just tear it, it's not glutinous,
0:20:32 > 0:20:34where you get a stretch.
0:20:34 > 0:20:36It breaks fairly easily, you know?
0:20:36 > 0:20:38Then you get that pocket.
0:20:39 > 0:20:41I think they're really rather good.
0:20:41 > 0:20:44It's almost as good as traditional pitta with wheat flour.
0:20:44 > 0:20:46Well, it seems to me that,
0:20:46 > 0:20:49not only do they have a new technique to get used to,
0:20:49 > 0:20:52I think many of them will never have made anything
0:20:52 > 0:20:55gluten-free unless they've been particularly asked to.
0:20:55 > 0:20:57I agree, and now they've been asked to.
0:21:00 > 0:21:04I have never made pitta bread before so,
0:21:04 > 0:21:06I don't know if whatever that...
0:21:06 > 0:21:08is to do with a pitta bread
0:21:08 > 0:21:10or to with the fact that it's gluten-free.
0:21:10 > 0:21:13Everyone's been given a packet of brown powder.
0:21:13 > 0:21:15I don't even know what it is.
0:21:15 > 0:21:18"Fisilum."
0:21:18 > 0:21:20"Fislium."
0:21:20 > 0:21:22It's no good if you can't even read it, is it?
0:21:22 > 0:21:24When mixed with water,
0:21:24 > 0:21:27psyllium powder can act as the gluten substitute for bread.
0:21:27 > 0:21:28It's like a fibre
0:21:28 > 0:21:30and it's really gelatinous
0:21:30 > 0:21:32when it's mixed with water.
0:21:32 > 0:21:35This...is...rank.
0:21:38 > 0:21:42Doesn't smell particularly nice either.
0:21:42 > 0:21:45"Using all the ingredients, make a dough."
0:21:45 > 0:21:47"Put the flour in, yeast one side of the bowl."
0:21:47 > 0:21:51Obviously keep it separate from the salt because it reacts with it.
0:21:51 > 0:21:53I've never made any gluten-free bread before.
0:21:53 > 0:21:55So, this is really new for me.
0:21:55 > 0:21:57It's really soft and it's really wet.
0:21:57 > 0:21:59I think it's meant to be very sticky.
0:21:59 > 0:22:00Difficult to...
0:22:01 > 0:22:03..work with.
0:22:03 > 0:22:04I mean, can you knead a liquid?
0:22:07 > 0:22:10I think I need a bit more flour, maybe. This is...
0:22:11 > 0:22:12This is bad news, innit?
0:22:13 > 0:22:16Very loose dough.
0:22:16 > 0:22:18I've got big lumps of that powered stuff.
0:22:18 > 0:22:20You're not going to stretch any gluten strands
0:22:20 > 0:22:22cos there's no gluten in it.
0:22:22 > 0:22:24So, I'm just mixing it, basically.
0:22:24 > 0:22:26I'm not going to work it any more longer,
0:22:26 > 0:22:28I did around ten, 15 minutes so far, so...
0:22:29 > 0:22:32..I think that should be about enough.
0:22:36 > 0:22:37It's coming together a little bit.
0:22:37 > 0:22:39Do you eat pitta, if not make them?
0:22:39 > 0:22:41- Once.- You've eaten one once?- Yeah.
0:22:41 > 0:22:43What was your memory of it?
0:22:43 > 0:22:45Can you remember what it looked like?
0:22:45 > 0:22:46Like a triangle?
0:22:53 > 0:22:56It's more important to get it proved than kneaded.
0:22:58 > 0:23:00I decided to start proving it
0:23:00 > 0:23:03because it wasn't changing, even remotely.
0:23:03 > 0:23:06I'm sure that'll be a wrong decision.
0:23:06 > 0:23:09Ideally, anything needs to be proved for a good hour
0:23:09 > 0:23:10or till it's, at least, doubled in size.
0:23:10 > 0:23:13- Obviously, the longer the better. - I'll give it 40 to 45 minutes
0:23:13 > 0:23:16and then I'll go into shaping mode,
0:23:16 > 0:23:17I think.
0:23:17 > 0:23:18- What shape are you doing?- Eh?
0:23:18 > 0:23:20Circle, triangle?
0:23:20 > 0:23:21Oh, don't even know.
0:23:26 > 0:23:27The more I work this,
0:23:27 > 0:23:29it doesn't seem to be changing.
0:23:29 > 0:23:32So, I'm, kind of, thinking I might just pop it in to prove.
0:23:32 > 0:23:34Definitely won't be coming number one.
0:23:34 > 0:23:35Fine, whatever.
0:23:36 > 0:23:38OK, bakers, you've got an hour
0:23:38 > 0:23:40till we want to hear
0:23:40 > 0:23:42the "pitta-patter" of tiny breads
0:23:42 > 0:23:43coming up to the table.
0:23:45 > 0:23:47I've got nine minutes left on the prove now.
0:23:47 > 0:23:50It's just, I've got nine minutes to decide how to bake them now.
0:23:50 > 0:23:52That's not a long time.
0:23:52 > 0:23:54At least half an hour to prove, I think,
0:23:54 > 0:23:57but, ideally, I'd want longer than that.
0:24:00 > 0:24:01Damn.
0:24:01 > 0:24:02Worried about this one.
0:24:06 > 0:24:09I think I'm one of the first to take it out.
0:24:09 > 0:24:11The plan was one hour...
0:24:11 > 0:24:12but...
0:24:14 > 0:24:15..I'm going to start.
0:24:18 > 0:24:21It doubled the size so, I think that's what I need.
0:24:23 > 0:24:25Oh, that's so sticky.
0:24:25 > 0:24:27OK, that's really weird.
0:24:27 > 0:24:29So, I'm trying to do it equally into 12.
0:24:31 > 0:24:34So, a little bit of maths and maths isn't my strong point.
0:24:34 > 0:24:36I'm going to do it into three, first of all,
0:24:36 > 0:24:38and then divide each three into quarters.
0:24:40 > 0:24:41Very nervous, actually.
0:24:41 > 0:24:44I don't like not being in the know this much
0:24:44 > 0:24:47and I think I've got a lot riding on this.
0:24:47 > 0:24:50So, they're oval like rugby ball type shape,
0:24:50 > 0:24:52but you can get little ones as well.
0:24:52 > 0:24:54I'm confused with a naan bread and a pitta.
0:24:54 > 0:24:56Are they the same?
0:24:56 > 0:24:59But I'm assuming, judging by the amount of dough we've got,
0:24:59 > 0:25:00they need to be big ones.
0:25:04 > 0:25:06I'm going to go for oblong, circle...
0:25:08 > 0:25:09Going to go for oblong.
0:25:11 > 0:25:13I mean, it's risen a bit,
0:25:13 > 0:25:15so I'm pleased about that.
0:25:15 > 0:25:18Happy is quite a big word to be using
0:25:18 > 0:25:20for something that looks like this.
0:25:22 > 0:25:24Trying to make them look fairly similar but...
0:25:25 > 0:25:26They're, sort of, OK.
0:25:28 > 0:25:30This is not turning out good.
0:25:32 > 0:25:35Bakers, I have PITTA for you, but there's only 30 minutes left.
0:25:35 > 0:25:36What?
0:25:36 > 0:25:37Cook, pittas, cook.
0:25:40 > 0:25:42Just put my first lot in.
0:25:42 > 0:25:44Don't think they need proving again.
0:25:44 > 0:25:46I'm sure they don't need proving again.
0:25:46 > 0:25:48I'm giving it 15 minutes.
0:25:48 > 0:25:50Hopefully, it will be enough.
0:25:58 > 0:26:00Are you running out of time?
0:26:00 > 0:26:01Yeah, a little bit. I think...
0:26:01 > 0:26:04You've got 23 minutes and you're telling me you want to do
0:26:04 > 0:26:06a final prove and then bake them and they take 20 minutes -
0:26:06 > 0:26:08which means you've got three minutes to prove them.
0:26:08 > 0:26:11Well, when you put it like that, it sounds stupid.
0:26:14 > 0:26:16These are hollow - so, yeah, that's good.
0:26:16 > 0:26:18They were in for 12 minutes.
0:26:18 > 0:26:21I've had to take them out to get the next six in but...
0:26:21 > 0:26:23I don't think they're going to be nice inside.
0:26:23 > 0:26:25I've just got that gut feeling.
0:26:25 > 0:26:29- It's just funny how little colour they're getting.- Yeah.
0:26:29 > 0:26:31I'd like a nice bit of brown to it,
0:26:31 > 0:26:32but it's just...
0:26:32 > 0:26:33Grey and dense.
0:26:35 > 0:26:37They're meant to puff up.
0:26:37 > 0:26:39There's one or two that are, there's ones that aren't.
0:26:39 > 0:26:41They're puffing up all right.
0:26:41 > 0:26:43I'm not sure if I'm supposed to do that,
0:26:43 > 0:26:46but I'd rather have both sides evenly baked.
0:26:47 > 0:26:50Bakers, don't be in a PITTA despair,
0:26:50 > 0:26:52because it's over in five minutes.
0:26:52 > 0:26:54- What?- Five minutes to go.
0:27:03 > 0:27:05I always think I'm going to come last,
0:27:05 > 0:27:06but I'm not looking around right now.
0:27:06 > 0:27:08Let's just see...
0:27:08 > 0:27:09how it goes.
0:27:26 > 0:27:29Let's just say, this has not been my favourite technical.
0:27:34 > 0:27:36OK, bakers, time is up.
0:27:38 > 0:27:39Finishing dusting down your pitta
0:27:39 > 0:27:43and pop them on the gingham altar behind the photo of yourself.
0:27:55 > 0:27:57Mary and Paul, if you'd like to join us.
0:28:01 > 0:28:05Right, what we're looking for is 12 baked pittas,
0:28:05 > 0:28:08nice and thin with an envelope inside.
0:28:09 > 0:28:11Now, they are identical.
0:28:12 > 0:28:13Nice and thin.
0:28:13 > 0:28:15Can we get a pocket? We can.
0:28:15 > 0:28:17See, this one's got a bit of colour on it
0:28:17 > 0:28:20and has naturally formed a pocket -
0:28:20 > 0:28:22but the ones without colour remain doughy.
0:28:23 > 0:28:27Now, they are baked but they're just not thin enough...
0:28:27 > 0:28:29so you're not getting too much of an envelope.
0:28:29 > 0:28:31You can't open it up.
0:28:31 > 0:28:32Now, moving on.
0:28:32 > 0:28:35- It's doughy.- Yeah.
0:28:35 > 0:28:36It tastes all right.
0:28:36 > 0:28:39I would take that as a flatbread than a pitta.
0:28:39 > 0:28:41Now, these have got a bit more colour on them.
0:28:41 > 0:28:43Uniform, decent shape.
0:28:43 > 0:28:46Maybe too thick to get an envelope but... Cos it hasn't formed.
0:28:46 > 0:28:48I've got a bit of an envelope there.
0:28:48 > 0:28:50Yeah, but that's not a natural one.
0:28:50 > 0:28:52No, I've worked my little fingers along it.
0:28:52 > 0:28:55LAUGHTER
0:28:55 > 0:28:57- Right.- What about these?
0:28:57 > 0:29:00These are round, aren't they?
0:29:00 > 0:29:02Yeah, quite a lot of flour on there.
0:29:02 > 0:29:04It's gone very light.
0:29:04 > 0:29:06This is someone who knows how to do bread
0:29:06 > 0:29:09but, unfortunately, they don't know how to do pitta bread.
0:29:09 > 0:29:10Now moving on.
0:29:10 > 0:29:14This looks more like it, actually. Nice colour.
0:29:14 > 0:29:15There it is.
0:29:15 > 0:29:18Gosh, there's room for all sorts of things in there.
0:29:18 > 0:29:20That came as a proper pocket.
0:29:20 > 0:29:23Half of them are pretty good, very good.
0:29:23 > 0:29:25The other half, just a little bit thinner
0:29:25 > 0:29:26and a little bit longer in the oven.
0:29:26 > 0:29:28Oh, look, we're getting a good... Look at that.
0:29:28 > 0:29:30- You got a pocket in there. - They're good.
0:29:30 > 0:29:32They could have just stayed in a little bit longer.
0:29:32 > 0:29:34But they're not bad at all.
0:29:34 > 0:29:36- Quite uniform as well. - And the flavour was good.- Yes.
0:29:36 > 0:29:40Very bread-like. Out of all of them, that's the thickest one.
0:29:40 > 0:29:42That's lovely at that end but,
0:29:42 > 0:29:44here, it's very doughy at the bottom half.
0:29:44 > 0:29:48But whose gluten-free pitta is technically perfect?
0:29:50 > 0:29:53So, in eighth place, who's that?
0:29:53 > 0:29:58They were not quite done and it was the thickest of all of them.
0:29:58 > 0:30:00And in seventh place is this one.
0:30:01 > 0:30:05Very thick. Couldn't get any envelopes in there at all,
0:30:05 > 0:30:07it was more like a bread, too much flour.
0:30:07 > 0:30:08Ugne is sixth,
0:30:08 > 0:30:11Ian - fifth, and Mat is fourth.
0:30:11 > 0:30:13And in third place is this one.
0:30:13 > 0:30:15Nice and thin, which was good.
0:30:15 > 0:30:16You had a pocket in places.
0:30:16 > 0:30:18And in second place...
0:30:20 > 0:30:22Now, these were getting good.
0:30:22 > 0:30:23They had a nice colour
0:30:23 > 0:30:25and we could get a pocket in there.
0:30:25 > 0:30:27And in first place...
0:30:27 > 0:30:29That's me.
0:30:29 > 0:30:32APPLAUSE
0:30:32 > 0:30:34How many times have you struggled
0:30:34 > 0:30:36with technical challenges over the weeks?
0:30:36 > 0:30:38And then you come straight up and get first.
0:30:38 > 0:30:39Well done.
0:30:39 > 0:30:43Ha-ha, I got first in the technical.
0:30:43 > 0:30:45Three good weeks and now, I'm thinking,
0:30:45 > 0:30:47"Right, OK. This is a bit nerve-racking.
0:30:47 > 0:30:48"I've got to do some work tomorrow."
0:30:48 > 0:30:50It could have gone better...
0:30:51 > 0:30:53..but it could have been worse.
0:30:53 > 0:30:54Yeah.
0:30:54 > 0:30:56Just terrible, really, wasn't it?
0:31:02 > 0:31:05So, Paul and Mary, Ian started this weekend riding high
0:31:05 > 0:31:07with his three Star Bakers.
0:31:07 > 0:31:09Didn't go so well for him yesterday, did it?
0:31:09 > 0:31:10I don't think it did.
0:31:10 > 0:31:13In his Signature Challenge, the bake was OK,
0:31:13 > 0:31:15but he was always going to struggle with the pear.
0:31:15 > 0:31:17And in the technical, he came fifth.
0:31:17 > 0:31:18Ugne.
0:31:18 > 0:31:22MARY: She was just putting everything into her chocolate cake.
0:31:22 > 0:31:25- And then it, gradually, was falling apart, wasn't it?- Hmm.
0:31:25 > 0:31:28MEL: Who do you think's in trouble?
0:31:28 > 0:31:30I think Ugne and, dare I say, Ian.
0:31:30 > 0:31:33- Ooh, that would be a shocker! - MEL WHISTLES
0:31:39 > 0:31:40Morning, bakers.
0:31:40 > 0:31:42Hope you're wearing your sequined undergarments
0:31:42 > 0:31:45because it is Showstopper day.
0:31:45 > 0:31:49Now, Paul and Mary would love you to make an evergreen
0:31:49 > 0:31:50of the chest freezer.
0:31:50 > 0:31:52It's the ice cream roll.
0:31:52 > 0:31:55Now, what we're looking for is silky smooth ice cream,
0:31:55 > 0:31:57covered in luxurious sticky jam
0:31:57 > 0:32:01and then some light, golden sponge wrapped around that...
0:32:01 > 0:32:03BUT - and there's always a but -
0:32:03 > 0:32:05it's got to be dairy-free ice cream,
0:32:05 > 0:32:08so I'm afraid you will not be able to milk any goats,
0:32:08 > 0:32:11sheep, pigs or cats for this challenge.
0:32:11 > 0:32:14You've got four-and-a-half hours on the Showstopper clock, bakers.
0:32:14 > 0:32:17- On your marks... - Get set...- Bake!
0:32:18 > 0:32:22I've made this four times as a practice but...
0:32:22 > 0:32:24Cos I always make the ordinary ice cream
0:32:24 > 0:32:26using heavy cream, you know.
0:32:26 > 0:32:29But not this...surprisingly.
0:32:29 > 0:32:31Of many times I made it, it never failed -
0:32:31 > 0:32:35but you know me, I made many times, at home, stuff which failed me here.
0:32:35 > 0:32:37I feel like I got something to prove today
0:32:37 > 0:32:40after what happened with the technical yesterday.
0:32:40 > 0:32:43No pressure...but it has to go well.
0:32:44 > 0:32:46We're really throwing it at them.
0:32:46 > 0:32:50I mean, first of all, they've got to do their dairy-free ice cream -
0:32:50 > 0:32:51which is very tricky.
0:32:51 > 0:32:53They've got to make a perfect sponge,
0:32:53 > 0:32:56wonderful jam and the whole thing
0:32:56 > 0:32:58has got to look outstanding.
0:32:58 > 0:33:00We expect to see magic in the tent.
0:33:00 > 0:33:03We're not going to hold back on them and judge them thinking,
0:33:03 > 0:33:06"Oh, well they used an alternative ice cream therefore that'll do."
0:33:06 > 0:33:09"That'll do" baking in that tent, in a Showstopper,
0:33:09 > 0:33:10is not good enough.
0:33:15 > 0:33:17With a dairy ban in force,
0:33:17 > 0:33:19the tent is taking on a rather tropical aroma.
0:33:22 > 0:33:25I'm making ice cream using coconut milk.
0:33:25 > 0:33:26I'm using coconut milk.
0:33:26 > 0:33:31The coconut milk is, kind of, fairly strong coconut flavour.
0:33:31 > 0:33:33This is coconut syrup,
0:33:33 > 0:33:35so it's coconut milk with sugar.
0:33:35 > 0:33:38Boil it down till it's quite thick.
0:33:38 > 0:33:41In here, we've got the coconut custard mix.
0:33:41 > 0:33:44If you don't heat it up, then it'd be quite thin.
0:33:44 > 0:33:47I'm just looking at it cos I don't want it to be curdled.
0:33:47 > 0:33:49So, you want to thicken it up a little bit - but not too much,
0:33:49 > 0:33:51otherwise you end up with scrambled eggs.
0:33:51 > 0:33:53So... It's not, it's fine.
0:33:53 > 0:33:58It's just the foam at the top that's making me panic a little bit.
0:33:58 > 0:34:01- Good morning, Alvin. - Good morning, Sir. Morning, Mary.
0:34:01 > 0:34:02Morning, Alvin.
0:34:02 > 0:34:05Ice cream roll. Tell us about yours.
0:34:05 > 0:34:07I've chosen a classic Filipino flavour.
0:34:07 > 0:34:10This is a staple ice cream back home in the Philippines
0:34:10 > 0:34:11which is Buko Pandan.
0:34:11 > 0:34:14So, basically, the "Buko" translates to "the young coconut meat,"
0:34:14 > 0:34:18and we use it like our vanilla in here.
0:34:18 > 0:34:22- We use it in south east Asia like that.- It's like sun cream.
0:34:22 > 0:34:24Please, rub some on him, please.
0:34:24 > 0:34:26- That's what he's been using all this time.- Exactly.
0:34:26 > 0:34:28Alvin's Buko Pandan coconut-flavoured ice cream
0:34:28 > 0:34:31will be surrounded by mango and passion fruit jam
0:34:31 > 0:34:33and a fatless sponge.
0:34:33 > 0:34:34His children love it -
0:34:34 > 0:34:37especially the vibrant ice cream.
0:34:37 > 0:34:40- Mary, have I got a green tongue? - Yes, you have.
0:34:40 > 0:34:41Does that go?
0:34:41 > 0:34:42MARY: No, you're there forever.
0:34:42 > 0:34:44It's quite strong.
0:34:48 > 0:34:49Look away.
0:34:49 > 0:34:51- Eyes front.- All right.
0:34:51 > 0:34:53Tell us all about your ice cream roll.
0:34:53 > 0:34:56It's mango, lime and coconut ice cream
0:34:56 > 0:34:58and a sponge decorated with
0:34:58 > 0:35:00a pattern of a desert island.
0:35:00 > 0:35:04Paul's almond-based sponge will be spread with pineapple jam
0:35:04 > 0:35:05before adding his ice cream.
0:35:05 > 0:35:08The centrepiece will be a fondant bikini-clad sunbather.
0:35:08 > 0:35:11I've got, like, a beach towel on the top.
0:35:11 > 0:35:13I've then got palm trees coming up round the side,
0:35:13 > 0:35:15it will then sit on sand, which is sugar,
0:35:15 > 0:35:18and then, obviously, blue piping to replicate the water.
0:35:18 > 0:35:22Wow, is there room for three more on your desert island?
0:35:22 > 0:35:24I'd quite like to go there.
0:35:26 > 0:35:27It's a tropical ice cream roll,
0:35:27 > 0:35:29which I thought was very original -
0:35:29 > 0:35:31but I've looked around and it's maybe not as original.
0:35:31 > 0:35:33So, it's a passion fruit ice cream,
0:35:33 > 0:35:35a pineapple jam
0:35:35 > 0:35:40and then the sponge is just a simple fatless sponge.
0:35:40 > 0:35:43Tamal will bake a lattice pattern into his sponge,
0:35:43 > 0:35:44which he'll flavour with lemon.
0:35:44 > 0:35:47He'll top his ice cream roll with Italian meringue
0:35:47 > 0:35:48and a crafty creation.
0:35:48 > 0:35:52And I've made this baby bunting thing
0:35:52 > 0:35:55that I made on train on the way down
0:35:55 > 0:35:57which I've, sort of, being umming and ahhing
0:35:57 > 0:35:58about whether or not I should use it
0:35:58 > 0:36:01and now I'm like, "No, I need, I need every little thing."
0:36:02 > 0:36:06OK, so today, I'm making a coconut ice cream
0:36:06 > 0:36:09with raspberry jam and
0:36:09 > 0:36:11just a fatless sponge.
0:36:11 > 0:36:13Mat will roll his sponge like a Swiss roll
0:36:13 > 0:36:15and he's going for a minimalist look.
0:36:15 > 0:36:17So, your only decoration is the stripes.
0:36:17 > 0:36:20I'm not saying, you know, that's bad.
0:36:20 > 0:36:23- So, you're using stripes...- Yeah. - ..then plain raspberry jam...
0:36:23 > 0:36:25- It is.- ..and then ice cream?- Yeah.
0:36:25 > 0:36:27You're...trying to frighten him.
0:36:27 > 0:36:31- You're being tough.- I'm not. There's nothing wrong with using plain stuff
0:36:31 > 0:36:33but when you go back to the basics,
0:36:33 > 0:36:35- the basics have got to be good. - Right.
0:36:40 > 0:36:43Oh, I can smell her peanut butter from here.
0:36:43 > 0:36:45- That smells so nice. - Can you smell it?
0:36:45 > 0:36:47Yeah, it's really good.
0:36:47 > 0:36:49- Good morning, Ugne. - Good morning.
0:36:49 > 0:36:52Right, can you tell us all about your ice cream roll?
0:36:52 > 0:36:55My ice cream will be peanut butter ice cream.
0:36:55 > 0:36:58- I'm going to make it with a grape jelly.- Grape?
0:36:58 > 0:37:01Grape jelly and peanut butter's the best combination.
0:37:01 > 0:37:02Ugne is shunning convention
0:37:02 > 0:37:04and will spread her grape jelly jam
0:37:04 > 0:37:06in the centre of her peanut butter ice cream
0:37:06 > 0:37:10rather than on her sponge, which will be flavoured with chocolate.
0:37:10 > 0:37:12I mean, it sounds interesting.
0:37:12 > 0:37:15Not convinced, totally, about the flavour combinations.
0:37:15 > 0:37:16- You never do.- No.
0:37:16 > 0:37:19I need this to work today.
0:37:19 > 0:37:20- Good luck.- Thank you.
0:37:22 > 0:37:24It's quite a thick custard.
0:37:24 > 0:37:26The ice cream will only freeze in time
0:37:26 > 0:37:28if they've struck the fine balance
0:37:28 > 0:37:30between coconut, fats and flavourings.
0:37:30 > 0:37:32I'm making a chocolate ice cream.
0:37:32 > 0:37:36Very nearly went for a tropical theme, which I'm glad I didn't.
0:37:40 > 0:37:41This is coconut ice cream.
0:37:41 > 0:37:43I made it at home and it set,
0:37:43 > 0:37:44so I really hope it sets today.
0:37:49 > 0:37:54So, I've got the ice cream, itself, chilling in there now
0:37:54 > 0:37:57and here we've got my two, sort of, "boats" I'm calling them.
0:37:57 > 0:37:59Each half is going to be filled with ice cream
0:37:59 > 0:38:01and then once that's all chilled and assembled,
0:38:01 > 0:38:04pop the two halves together and roll it up.
0:38:04 > 0:38:08Ian hopes his moulds will shape his mango and stem ginger ice cream
0:38:08 > 0:38:12into a perfect round to form the centre of his "dessert" island.
0:38:12 > 0:38:13Complete with caramel palm trees
0:38:13 > 0:38:15and chocolate marzipan coconuts.
0:38:15 > 0:38:17There is another desert island.
0:38:17 > 0:38:19- There is. - How do you feel about that?
0:38:19 > 0:38:21Well...
0:38:22 > 0:38:24- ..he hasn't got that.- Yep.
0:38:24 > 0:38:26The ice cream is still quite...
0:38:28 > 0:38:30..liquidy.
0:38:33 > 0:38:35Didn't quite get the flavour that I want.
0:38:35 > 0:38:37I better add another half teaspoon.
0:38:37 > 0:38:39It looks like it's, sort of...
0:38:39 > 0:38:41setting.
0:38:44 > 0:38:46It's looking a bit...bubbly.
0:38:47 > 0:38:50I am making a pear and chocolate,
0:38:50 > 0:38:53and macadamia nut, ice cream buche,
0:38:53 > 0:38:56so there isn't a roll as such...
0:38:57 > 0:39:00..which is my concern.
0:39:00 > 0:39:02Flora's buche will be assembled in a mould.
0:39:02 > 0:39:05She'll create layers of vanilla ice cream, pear jam,
0:39:05 > 0:39:09caramelised pears and macadamia nuts inside a thin chocolate sponge.
0:39:11 > 0:39:13If it goes to plan, it will be lovely
0:39:13 > 0:39:15but it hasn't ever gone to plan before so...
0:39:15 > 0:39:18I'm not optimistic.
0:39:18 > 0:39:21Ian and Nadiya have set themselves an extra challenge -
0:39:21 > 0:39:23to create an additional frozen element
0:39:23 > 0:39:25to go inside the ice cream.
0:39:27 > 0:39:30This is my strawberry and lime mousse.
0:39:30 > 0:39:32I don't know if anybody's doing a mousse...
0:39:32 > 0:39:34but it worked for me at home
0:39:34 > 0:39:37and I'm just hoping it works for me here.
0:39:37 > 0:39:40Nadiya's ice cream mousse will run through her chocolate ice cream.
0:39:40 > 0:39:44She'll wrap it in a sponge with a henna-inspired design.
0:39:44 > 0:39:45Yeah. Happy with that.
0:39:45 > 0:39:47I'm just going to leave it in the freezer,
0:39:47 > 0:39:51just because I can't leave it out or it'll get too runny.
0:39:51 > 0:39:53Just a little bit of mango sauce in there
0:39:53 > 0:39:55which we freeze like that
0:39:55 > 0:39:57and hopefully, at the end, we just...
0:39:57 > 0:40:00and that will be the core of the ice cream roll.
0:40:00 > 0:40:01So, in the freezer it goes.
0:40:03 > 0:40:06Mary and Paul are expecting a show-stopping sponge.
0:40:06 > 0:40:09Six of the bakers are inlaying designs.
0:40:12 > 0:40:17I will freeze it and then I'll pour Swiss roll batter over it.
0:40:17 > 0:40:21When it bakes, this pattern should be left on the sponge
0:40:26 > 0:40:28Is this helping?
0:40:28 > 0:40:29That always helps.
0:40:29 > 0:40:32I love it when there's a Sue hanging above my head.
0:40:34 > 0:40:35Hey.
0:40:38 > 0:40:39As the designs set,
0:40:39 > 0:40:42they move onto making a fatless sponge -
0:40:42 > 0:40:45which they must be able to manipulate without it cracking.
0:40:45 > 0:40:47I made it a few times.
0:40:47 > 0:40:49Well, maybe like three times, the sponge itself,
0:40:49 > 0:40:50and it's been OK.
0:40:50 > 0:40:53Well, it's quite sort of light and fluffy, which is what you want,
0:40:53 > 0:40:55but it's still quite reasonably robust to roll.
0:40:57 > 0:40:59I'm very aware that everyone else is doing a lot more
0:40:59 > 0:41:01design and decorative stuff so...
0:41:03 > 0:41:04Yeah, I dunno. Fingers crossed.
0:41:06 > 0:41:07This is one of the desserts
0:41:07 > 0:41:11that the flaws are so obvious if you get something wrong.
0:41:11 > 0:41:14If it's too thick in places, it tends to crack a little bit -
0:41:14 > 0:41:15which is what I don't want.
0:41:20 > 0:41:23The challenge, when cooking a sponge to roll,
0:41:23 > 0:41:25is judging the moment when it's cooked through
0:41:25 > 0:41:27but still has the flexibility.
0:41:32 > 0:41:35Are you enjoying this, Ian? Is this going OK?
0:41:35 > 0:41:37I think it's going OK.
0:41:37 > 0:41:40I, kind of, feel like I need to do a good job today.
0:41:40 > 0:41:42Are you feeling the pressure?
0:41:42 > 0:41:44Yeah, I was quite relaxed the last couple of weeks...
0:41:44 > 0:41:47- Yeah.- ..at this point. This week I've got to fight a bit harder.
0:41:47 > 0:41:48So, what are you doing to sort of...?
0:41:48 > 0:41:50I was hoping to do a few extra twiddly bits
0:41:50 > 0:41:53- but I don't think I'll get time to do those.- Come on,
0:41:53 > 0:41:55- you can do the twiddly bits, Ian. - Twiddly bits, hmm.- Come on.
0:41:57 > 0:41:59So, it's had 10 minutes now.
0:42:01 > 0:42:03It's quite nice and brown on top.
0:42:04 > 0:42:07I think I'll give it another couple of minutes.
0:42:09 > 0:42:11I'd like it a bit browner, you know.
0:42:11 > 0:42:12Just give it another minute, I reckon.
0:42:25 > 0:42:26Ah, baby.
0:42:28 > 0:42:29That's going to do me.
0:42:31 > 0:42:32Yeah, it's done.
0:42:32 > 0:42:33Peeling away.
0:42:35 > 0:42:36That looks quite nice.
0:42:39 > 0:42:40Ahh, it smells nice.
0:42:42 > 0:42:43So, that just needs to cool,
0:42:43 > 0:42:45for me to not...
0:42:45 > 0:42:46do something to it.
0:42:51 > 0:42:52It's quite crispy.
0:42:55 > 0:42:57Might a left it in a bit long.
0:43:00 > 0:43:01Roll up, roll up.
0:43:01 > 0:43:05Bakers, you've got one hour to complete your diary-free creations.
0:43:05 > 0:43:07One hour.
0:43:09 > 0:43:11OK.
0:43:11 > 0:43:13So, the paddle's stuck, which means...
0:43:13 > 0:43:14it's churned.
0:43:16 > 0:43:17Now, just to get it out.
0:43:28 > 0:43:30Yum.
0:43:30 > 0:43:32I pleased with this.
0:43:32 > 0:43:34See, it's far too runny.
0:43:35 > 0:43:37It looks OK.
0:43:37 > 0:43:40I think the consistency's all right. It's almost spreadable -
0:43:40 > 0:43:42which is what I want when I make the roll, you know.
0:43:42 > 0:43:44I've got my tubes.
0:43:44 > 0:43:47So, basically, by dividing the ice cream up into two halves,
0:43:47 > 0:43:50hopefully, it should chill down quite a lot quicker.
0:43:50 > 0:43:53I just need to roll it into a log now.
0:43:53 > 0:43:54Let it set completely in the freezer.
0:43:54 > 0:43:57Slightly worried, yes. Who wouldn't be?
0:43:57 > 0:44:00Who wants an ice cream roll with slop out of the side?
0:44:07 > 0:44:10Bakers, you've got half an hour left to roll and freeze.
0:44:12 > 0:44:14Ooh.
0:44:20 > 0:44:22- TAMAL:- Don't mind us.
0:44:22 > 0:44:23MAT AND TAMAL CHEER
0:44:23 > 0:44:25- NADIYA:- Oh, he's clever.
0:44:25 > 0:44:27I have to work really quickly.
0:44:27 > 0:44:30because everything stars to melt really fast, so...
0:44:30 > 0:44:31got to keep going.
0:44:32 > 0:44:37I'm just trying to get a really, really fine sponge on the outside...
0:44:37 > 0:44:40because I've just found that it helps ice cream freeze
0:44:40 > 0:44:42and because there's so much going in terms of filling...
0:44:43 > 0:44:47..I think a finer sponge is just a bit nicer.
0:44:50 > 0:44:54The jam should neatly bind the sponge to the ice cream.
0:45:00 > 0:45:03So relieved to see this is nice and frozen,
0:45:03 > 0:45:04just how I wanted it to.
0:45:04 > 0:45:05Seems to be nice and solid.
0:45:05 > 0:45:08This has jam inside the ice cream. See?
0:45:08 > 0:45:11- It's INSIDE the ice cream?!- Yeah.
0:45:11 > 0:45:13Might that stop it setting?
0:45:13 > 0:45:15I hope it won't.
0:45:15 > 0:45:17Cos most people have ice cream within jam,
0:45:17 > 0:45:19but you've gone the other way.
0:45:19 > 0:45:23Mary and Paul are expecting a perfect round of ice cream
0:45:23 > 0:45:25contained and sealed by the sponge.
0:45:32 > 0:45:35Ice cream is too big, I think.
0:45:35 > 0:45:36It is too big.
0:45:37 > 0:45:40Do you want a hand, Alvin?
0:45:40 > 0:45:42- Yes, please. - What do you want me to do?
0:45:42 > 0:45:44Just want to cut this half away.
0:45:56 > 0:45:58- It's not going to go in, is it? - It's not going to go.
0:46:01 > 0:46:03Oh, that's full.
0:46:03 > 0:46:06It's a bit like me trying to get my trousers on every morning.
0:46:12 > 0:46:14OK. That's it.
0:46:16 > 0:46:18Yes.
0:46:18 > 0:46:19(Oh, no.)
0:46:24 > 0:46:25(Damn.)
0:46:27 > 0:46:29Sponge cracked.
0:46:35 > 0:46:37I'm going to put this back in the freezer.
0:46:39 > 0:46:42The ice cream has just one more chance to freeze up
0:46:42 > 0:46:43before judging.
0:46:44 > 0:46:46Yep, that's really cold.
0:46:47 > 0:46:49Then just close it...
0:46:49 > 0:46:50and hope for the best.
0:46:50 > 0:46:53You're looking very concerned.
0:46:53 > 0:46:54It's the ice cream.
0:46:54 > 0:46:55Ice cream, anyone?
0:46:57 > 0:46:59That was intense.
0:46:59 > 0:47:02No show-stopping ice cream roll would be complete
0:47:02 > 0:47:04without show-stopping decoration.
0:47:04 > 0:47:05I've never watched a man,
0:47:05 > 0:47:07particularly someone of your stature,
0:47:07 > 0:47:08turn a calf...
0:47:08 > 0:47:11quite as marvellously as the way you turn that.
0:47:11 > 0:47:13Killer hands.
0:47:13 > 0:47:15That's good to know.
0:47:15 > 0:47:18My hands are shaking more than I would like,
0:47:18 > 0:47:21- so it's not exactly a straight line. - Looks slightly scary, doesn't it?
0:47:22 > 0:47:24Making palm fronds with it.
0:47:35 > 0:47:37I love these hanging nuts.
0:47:37 > 0:47:39I had to put three on there for obvious reasons, yes.
0:47:46 > 0:47:48You need a gusset, Paul, that's going to be a...
0:47:48 > 0:47:50Bit of a loincloth going on.
0:47:50 > 0:47:52Yes, we can't have her going out on the beach like that,
0:47:52 > 0:47:54she'll get arrested. HE LAUGHS
0:48:00 > 0:48:01An island.
0:48:01 > 0:48:04This is just a large block of Parmesan.
0:48:04 > 0:48:07Parmesan? That would be interesting wouldn't it?
0:48:09 > 0:48:11I can't remember what it's called.
0:48:11 > 0:48:14Marzipan! Marzipan. Yes.
0:48:14 > 0:48:16It's the gusset. HE LAUGHS
0:48:20 > 0:48:22No that's bad, that's bad.
0:48:23 > 0:48:25That's better.
0:48:25 > 0:48:28- Is that better?- Yeah, that's much better. Legs together.
0:48:28 > 0:48:30- I think you should leave her alone. - No, no. That's all...
0:48:30 > 0:48:32All good, all encased, all safe.
0:48:32 > 0:48:35Now, let's turn her over and see what's happening in the back.
0:48:35 > 0:48:38- there's nothing at the back there's just...- No, she's nude.
0:48:38 > 0:48:39- Let's leave her be.- Naked.
0:48:44 > 0:48:46OK, bakers, five minute left.
0:48:46 > 0:48:48Ahh! Cold, cold, cold.
0:48:55 > 0:48:56Come on.
0:48:59 > 0:49:01It's falling apart.
0:49:02 > 0:49:05In the freezer...quickly.
0:49:17 > 0:49:18That is pretty poor looking.
0:49:26 > 0:49:31I think I let my glaze thicken too much before I poured it on.
0:49:31 > 0:49:33There she goes.
0:49:33 > 0:49:35There's a few air pockets in there...
0:49:35 > 0:49:38There's a few air pockets down there as well.
0:49:51 > 0:49:52OK, bakers, time's up.
0:49:52 > 0:49:55Time to take your rolls out of the freezer
0:49:55 > 0:49:57and put them on the end of your benches.
0:50:14 > 0:50:17It looks fun. It looks ready for a party.
0:50:17 > 0:50:19Facing me, I've got a bit of a crack.
0:50:19 > 0:50:21It can crack if it's overcooked.
0:50:25 > 0:50:27That is stunning.
0:50:27 > 0:50:28I mean, really good.
0:50:28 > 0:50:30The passion fruit comes through really well,
0:50:30 > 0:50:32pineapple holds its own and the sponge is delicious.
0:50:32 > 0:50:36That Italian meringue is fantastic, as well, on the top.
0:50:36 > 0:50:37If I'd done that, I'd be really proud.
0:50:37 > 0:50:39I'd be amazed.
0:50:39 > 0:50:40I think it's beautiful.
0:50:46 > 0:50:49Quite flat. Have you done layers?
0:50:49 > 0:50:51Because I was expecting it to be a bit more domed.
0:50:54 > 0:50:56I'm just trying to find the sponge.
0:50:56 > 0:50:58Have you got the sponge?
0:50:58 > 0:51:00I think that's part of the problem.
0:51:00 > 0:51:02The sponge is so thin...
0:51:02 > 0:51:04that it's struggling to keep the control
0:51:04 > 0:51:06of the ice cream that's inside.
0:51:11 > 0:51:13Did you intend to do a Swiss roll?
0:51:13 > 0:51:14Yeah, I always want...
0:51:14 > 0:51:17Yeah, I didn't realise it was a different type.
0:51:21 > 0:51:22The ice cream's all gone.
0:51:22 > 0:51:24It was getting pushed out as I rolled it up.
0:51:24 > 0:51:26It, sort of... Like a tube of toothpaste, so I tried...
0:51:26 > 0:51:29Which is why the idea was to just roll it once,
0:51:29 > 0:51:30to keep the ice cream...
0:51:30 > 0:51:33- It makes sense now.- ..inside.
0:51:33 > 0:51:35- Nice sponge.- Nice Swiss roll.
0:51:35 > 0:51:37A good sponge, but where's the ice cream?
0:51:37 > 0:51:38I know.
0:51:43 > 0:51:46I think it looks really most exciting
0:51:46 > 0:51:50- and you've done that all freehand. It was your design.- Yeah.
0:51:53 > 0:51:56Your chocolate ice cream is very good
0:51:56 > 0:51:59because it masks the coconut.
0:51:59 > 0:52:00That strawberry mousse is beautiful
0:52:00 > 0:52:03and I think the whole package together...
0:52:03 > 0:52:06I think you should be very proud of yourself.
0:52:11 > 0:52:13Wow, look at the colour on that.
0:52:16 > 0:52:18The flavour's great in the ice cream.
0:52:18 > 0:52:20I think the depth of the sponge is good.
0:52:20 > 0:52:23The mango lost its way slightly,
0:52:23 > 0:52:26the coconut inside is just overwhelming everything
0:52:26 > 0:52:28but the Italian meringue on the top is delicious.
0:52:28 > 0:52:30Thank you, sir.
0:52:33 > 0:52:35It does look a little bit sad.
0:52:35 > 0:52:38I know you were trying to show us lots of skills.
0:52:38 > 0:52:41As soon as you put the grape jelly
0:52:41 > 0:52:44in with the ice cream, it's going to make it run,
0:52:44 > 0:52:48and I just wonder whether peanut butter goes with these, we shall see.
0:52:53 > 0:52:55The actual sponge itself
0:52:55 > 0:52:57is very, very close textured.
0:52:57 > 0:53:00That peanut ice cream is fantastic. It is beautiful.
0:53:00 > 0:53:01Thank you.
0:53:01 > 0:53:02That is lovely.
0:53:02 > 0:53:04Quite refreshing...
0:53:04 > 0:53:05against the chocolate as well.
0:53:05 > 0:53:09The grape actually gives a little bit of...soothing to the peanut.
0:53:09 > 0:53:11Although...
0:53:11 > 0:53:13it looks like you've dropped it from 10 foot.
0:53:13 > 0:53:15SHE LAUGHS
0:53:19 > 0:53:21LAUGHTER
0:53:21 > 0:53:24I think your lady needs to get a little bit of sunshine to her.
0:53:24 > 0:53:26The design of your palm trees
0:53:26 > 0:53:28and so forth, I think, is lovely.
0:53:28 > 0:53:30See if we can get a slice.
0:53:30 > 0:53:31Shall we take the lady off?
0:53:31 > 0:53:33Oh, please, no. Paul, no, no!
0:53:35 > 0:53:36I won't.
0:53:36 > 0:53:38I can't believe you did that.
0:53:43 > 0:53:44I think it's excellent.
0:53:44 > 0:53:47I think the blend of the mango with the pineapple, with the sponge.
0:53:47 > 0:53:50Great proportions altogether,
0:53:50 > 0:53:51and finely decorated.
0:53:59 > 0:54:01Got that mango absolutely in the middle.
0:54:01 > 0:54:03THEY LAUGH
0:54:08 > 0:54:10The ginger with the mango and the ice cream,
0:54:10 > 0:54:13altogether with the jam and the sponge are...
0:54:14 > 0:54:16..ingenious, yeah.
0:54:16 > 0:54:20The texture of each component is right
0:54:20 > 0:54:22and the flavour is knock-out. Well done.
0:54:22 > 0:54:24- Brilliant, thank you.- Well done.
0:54:26 > 0:54:28So, Paul and Mary, one of the most technicolour challenges
0:54:28 > 0:54:31we've ever had on Bake Off. How did they do?
0:54:31 > 0:54:33I think Nadiya's done well.
0:54:33 > 0:54:36I thought the design on the top of her sponge was fantastic.
0:54:36 > 0:54:38Altogether, as a package,
0:54:38 > 0:54:40very well thought through.
0:54:40 > 0:54:44Ian went into today with quite a lot to pull back.
0:54:44 > 0:54:45Has he managed to do that?
0:54:45 > 0:54:48MARY: He was really right down at the bottom
0:54:48 > 0:54:50and today he's lifted himself up
0:54:50 > 0:54:53to do something absolutely beautiful.
0:54:53 > 0:54:55Ugne has had a bit of a bad day.
0:54:55 > 0:54:58The ice cream flavour was pretty good but,
0:54:58 > 0:55:01I think, once she thought of putting the grape jam through it...
0:55:01 > 0:55:03that was always going to be a problem.
0:55:03 > 0:55:05I think Flora's in a little bit of trouble,
0:55:05 > 0:55:07the look is great but it's got to taste good.
0:55:07 > 0:55:09The whole thing has got to work together.
0:55:09 > 0:55:12Are you two clear as to who's done really well and who might be going?
0:55:12 > 0:55:14MARY: I've certainly made up my mind,
0:55:14 > 0:55:17- I would think we're on the same wavelength.- I think so.
0:55:17 > 0:55:18In which case...
0:55:18 > 0:55:19shall we share a torso?
0:55:19 > 0:55:21- Yeah.- What do you want? I might have a leg.
0:55:21 > 0:55:23- I'd like a bikini bottom.- Really?
0:55:32 > 0:55:35Bakers, today I get the wonderful job
0:55:35 > 0:55:38of announcing Star Baker.
0:55:38 > 0:55:40Now, today's Star Baker is terrible.
0:55:41 > 0:55:45Terrible at technical challenges
0:55:45 > 0:55:48but something rather magical happened.
0:55:48 > 0:55:50And instead of being rather terrible, became rather brilliant
0:55:50 > 0:55:53to go along with the rest of her brilliant baking.
0:55:53 > 0:55:57- Nadiya, congratulations. - APPLAUSE
0:55:59 > 0:56:03Now, this job gets harder every week
0:56:03 > 0:56:05as we get to know you and love you and...
0:56:06 > 0:56:10..as you know we can take everybody with us into next week's Bake Off,
0:56:10 > 0:56:15so the person that were saying goodbye to today is...
0:56:19 > 0:56:20Ugne.
0:56:20 > 0:56:22- We're so sorry.- No, it's fine.
0:56:22 > 0:56:24We're very, very sorry to say goodbye.
0:56:27 > 0:56:29It was a shame to say goodbye to Ugne
0:56:29 > 0:56:31because she has potential.
0:56:31 > 0:56:35But I think she got carried away of trying to do too much.
0:56:35 > 0:56:37She is a fantastic baker at the end of the day
0:56:37 > 0:56:38and I do hope she carries on.
0:56:38 > 0:56:41She's got some great ideas for flavours
0:56:41 > 0:56:44but sometimes she goes a little bit wild.
0:56:44 > 0:56:45I will keep working.
0:56:45 > 0:56:47I will keep baking, definitely.
0:56:47 > 0:56:49Keep experimenting.
0:56:53 > 0:56:55Massively dodging the bullet
0:56:55 > 0:56:58and that's not a comfortable position to be in.
0:56:58 > 0:57:01I'm just feeling hugely relieved more than anything.
0:57:01 > 0:57:03Because, yeah, I was...
0:57:03 > 0:57:05I had fair reason to feel quite nervous.
0:57:05 > 0:57:07This weekend has really taught me
0:57:07 > 0:57:10that you've got to fight hard round here. You really have.
0:57:10 > 0:57:12- Well done.- Thank you.
0:57:12 > 0:57:13See, I told you.
0:57:14 > 0:57:16My kids are going to be really proud.
0:57:16 > 0:57:19And my husband's going to be so proud.
0:57:23 > 0:57:25They're going to be so proud, I know they are.
0:57:25 > 0:57:27It's weird, I'm never proud of myself
0:57:27 > 0:57:30but I'm actually really proud of myself.
0:57:30 > 0:57:32Next week, pastry.
0:57:32 > 0:57:35So difficult to roll. I don't know why.
0:57:35 > 0:57:36A shortcrust signature
0:57:36 > 0:57:38with a dreaded pitfall...
0:57:38 > 0:57:40Ooh, bit of a soggy bottom there.
0:57:40 > 0:57:42- A pungent technical... - SHE RETCHES
0:57:42 > 0:57:43..that beats going to the gym...
0:57:43 > 0:57:45It's a good little workout, actually.
0:57:45 > 0:57:47- ..and the puff pastry Showstopper... - HE EXHALES
0:57:47 > 0:57:49..with more huff than puff.
0:57:49 > 0:57:52It's hard to pick. They're all so hideously deformed
0:57:52 > 0:57:54Your plums aren't cooked either.