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