Alternative Ingredients The Great British Bake Off


Alternative Ingredients

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Week five of our baking marathon and Ian is way out front.

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He set a cracking pace and is now pulling away from the pack

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with an amazing three out of four Star Baker titles to his credit.

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I can't wait to wrap him in a foil cape and give him a good rub down.

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-Welcome... BOTH:

-To the Great British Bake Off.

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Last week, Ian triumphed with desserts.

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That is sheer heaven on a plate.

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It was Sandy who failed to meet the mark...

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It's raw underneath.

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..becoming the fourth baker to leave the tent.

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-Come on, let's cover her.

-Bring it in.

-Bring it in.

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I'm OK.

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So far, the bakers have also been tested on cakes...

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Whoa!

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..biscuits...

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Happy with that.

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..and breads.

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Ta-dah!

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But now how will they cope without some basic ingredients?

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What?

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It's definitely going to be a good one.

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Cake without sugar...

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I'm worried that it might be too simple.

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..bread without gluten...

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This...is...rank.

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..and an ice cream roll without diary.

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Might that stop it setting?

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I hope it won't.

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A good sponge, but where's the ice cream?

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Ice cream, anyone?

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That was intense.

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Imagine a world of cake without sugar,

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bread without gluten,

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Mel without Sue.

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Huh?

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That's 27 years of my life!

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It's free-from week.

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(Finally got rid of her.)

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SHEEP BLEAT

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It's been amazing to be at the front like this for the last three weeks.

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All the other bakers want to break my fingers,

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but, you know, that's something they've got to live with, I guess.

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I feel a bit embarrassed for the rest of us. I'm like,

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"Someone's got to give him a bit of competition,"

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"otherwise it makes us look a bit pants."

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Would I love to knock him off the top?

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Absolutely! Who wouldn't?

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Everybody wants to knock him off the top spot.

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Watch out, Ian!

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Morning, bakers.

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Now, for your Signature Bake,

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Paul and Mary would like you to bake a cake.

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But you can't use sugar, OK?

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You can use honey, fruit - but nothing that comes from a bag.

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It can be any shape, size or flavour that you desire.

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Two-and-a-half hours on the bake.

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On your marks.

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Get set. Bake!

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I think we're looking for something

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that's as close to a regular cake as possible.

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I want it to be as light and tasty, and fluffy, as possible.

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It's just a bit harder.

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It's something different I'm trying.

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I loved it when I tried it and I'm going for it.

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So, I have made sugar-free cakes before in the past,

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so I feel OK with the sugar-free, yeah.

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Dare I say it?

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When you're baking a cake,

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one of the most important ingredients is sugar

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and we're asking them to forget about sugar,

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and use anything else to sweeten it -

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and most of them will be using a form of syrup.

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Some of our bakers will add fruits to get that sweetness.

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When you think of adding a fruit,

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you may think apple, you may think pear...

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The problem with that - they don't carry too much flavour.

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You need something a bit more robust LIKE an orange, LIKE a lemon.

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Something that will override the sponge and give it a flavour.

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Morning, Paul.

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Hello, Ian. Morning, Star Baker.

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I know. It's, kind of, strange days, eh?

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Right, tell us all about your cake.

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I'm doing... Well, it's pear, ginger and honey cake.

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So, the total sweetener is honey?

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It's just honey, yeah. That's all it is.

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To his honey and pear batter,

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Ian is also adding root ginger for heat

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and chopped walnuts to give it some bite.

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Have you had any problems with the texture?

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Some of the first ones did turn out

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a little bit moist and a bit heavy.

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Sometimes honey cakes are quite dense but a lovely flavour,

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and there's lots going in there, I might say.

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Oh, yes, a hearty amount.

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-Thank you, Ian.

-See you later.

-Thank you.

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-Good morning, Mat.

-Morning.

-Hello.

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So, Mat, what's the cake you've chosen?

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And what have you got as your sweetener?

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OK, so I've gone for a carrot cake,

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so I'm using - instead of the sugar - dates and honey.

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-Good choice.

-Right.

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In addition to honey and dates,

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Mat's carrot cake will be packed with raisins

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and flavoured with cinnamon, ginger and orange zest.

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There's a lot of filling in there?

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-Yeah.

-God, that's a monster.

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What could happen, if the mixture's too slack,

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the fruit could go to the bottom

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because it will be pretty wet.

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-Good luck, Mat.

-Thank you very much. Cheers.

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Mat's not the only one

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who has adapted their trusty carrot cake recipe

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to make it sugar-free.

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Sometimes it's gone wrong, sometimes it's gone right

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and I think I've got the balance just right.

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Obviously, that'll be dependent on the judges.

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Paul's sugar substitute is agave nectar -

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a natural syrup that comes from a cactus-like plant.

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For extra sweetness, he's adding sultanas

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and for texture, chopped pecan nuts.

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To come out with the look, the texture and the flavour

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is a bit of a skill, a bit of an art,

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and it's definitely chemistry as well -

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something I was never good at in school.

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I'm a firm believer in the all-in-one method

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but, this one, there's just too many variables

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that are different from your standard...

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butter, sugar, flour and eggs.

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Well, originally, I'd done a normal, sort of, cake recipe

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and it didn't work because it was too liquid.

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So, I decided, instead, I'd do a genoise sponge...

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and incorporate the eggs and the molasses

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till they're quite airy and then add the flour,

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and so we're relying completely on the air in this to make it go up.

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The mixture seems all right. The same as it looks at home so,

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happy so far, yeah.

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So, I am making a polenta cake

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with grapefruit zest and grapefruit juice.

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So, I'm making a syrup with the grapefruit juice,

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injecting that into the cake with some syringes.

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Tamal will add honey to his grapefruit syrup

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which will be applied to his polenta cake, once baked.

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He's also using honey as his sugar substitute.

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I can't wait to see what this tastes like

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and then obviously the texture that polenta brings as well.

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A good polenta cake is worth having.

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Let's hope your is one of the good ones.

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-I hope it's a good one. Thank you.

-Thanks.

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I'm making a pineapple upside down cake.

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A simple classic.

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Alvin knows his pineapple upside down cake inside out.

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He's replaced the refined sugar with agave nectar.

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It's my go-to...

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and this is something I'm comfortable baking.

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It's a quick bake, 45 minutes in the oven.

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I hope it's good enough.

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Just trying to get it reasonably equal

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so they bake at the same, sort of, speed.

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Good morning.

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Hello, tell us all about your cake.

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Today, I went for, not only sugar-free,

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I went for gluten-free as well.

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-Hello!

-I'm using...

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quinoa flour, almond flour and hazelnut flour.

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Ugne's using her alternative flours

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to make chocolate and vanilla cakes,

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which she too has sweetened with agave nectar.

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She'll assemble them in chequered layers

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before decorating with hazelnut butter icing.

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I'm going to frost it with a little purplish colour

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and I might do some truffles as well.

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You might put some truffles on there?

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I would, because I don't think it screams,

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"Hello, I'm a cake," enough.

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They want to go in for...30 minutes.

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I am putting them in the oven for half an hour.

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While the sponge bakes,

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Flora and Nadiya are making sugar-free fillings for their cakes.

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-Good morning, Nadiya.

-Morning.

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Right. what are you up to?

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So, I am making a very healthy no-cook blueberry jam.

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-How do you do it?

-Well, I use basil seeds.

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When they touch liquid, they bloom

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and that will create the jam-like texture

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without all the sugar in it.

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I'm fascinated by this.

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-I can't wait to try that.

-Yeah.

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Nadiya's blueberry jam will be used to sandwich together

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her blueberry and caraway seed cakes.

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For her sweetener, she's used mulberry molasses.

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I tried this cake out on my father-in-law

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and he said it was perfect so, hoping they like it.

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These are Bramley apples

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and I'm just making a compote to put inside the cake.

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A filling that's a bit jam-like but sugar-free.

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Flora's apple compote will be spread

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between her pistachio and cardamom flavoured cakes.

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She'll decorate with mascarpone icing

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and more sugar-free cakes.

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I'm making my honey madeleines

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which will go around the base of the cake.

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Something else to do, but I don't know how long we've got.

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I'm probably going to regret adding something else to my long list.

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Bit longer.

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-Definitely not.

-I've got the fear.

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Cake fear.

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I can't, almost, tell whether it's burning or if it's just...

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Hopefully, it's not burning, it's just the molasses.

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I'm not taking my eye off the ball. Not on this.

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Spot on.

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They're good, they'll do.

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It looks how it normally looks,

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which is quite a relief.

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I'm pleased.

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I'm happy with that, very happy with it.

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So, it's 50% grapefruit juice,

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50% blood orange juice

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and then some honey as well.

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So, it's not 50% of the others.

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Ah, maths.

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So, that is the majority of the bake done, really.

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Now I've got to start working on the sort of decoration side of it.

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Alvin's glazing with agave syrup,

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everyone else is making a soft cheese icing.

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This is my mascarpone and cream cheese icing.

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Obviously, I'm going to add a liquid sweetener to it

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rather than icing sugar.

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So, by squeezing a lot of the water out of the cream cheese,

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I get a denser consistency that I can spread around the cake.

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Little bit more honey in there.

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I'm just making mascarpone cream with maple syrup.

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I'm going to sweeten with agave.

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So, I've swapped icing sugar for honey.

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That's maple syrup I've put in there.

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As you can see, I've still got a nice, good, thick consistency there.

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I'm finished. I'm done.

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Is that good?

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-Yeah.

-Too simple, probably.

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Oh, dear.

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30 minutes, bakers. Just 30 minutes remaining.

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I'm waiting for my cakes to cool down.

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What's everyone else doing?

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I'm doing whatever you're doing, Ian.

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The cake's a bit...

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It's not as soft as I wanted it to be.

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Everyone's working.

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I'm worried that it might be too simple.

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I'm going to mix and match the colours of the sponge,

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and when you cut into cake, it should have like,

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check effect in the middle of the cake.

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If you play it safe it will be boring.

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We can do boring every day,

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but it's not everyday bake,

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it's Bake Off.

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Paul, you're prowling.

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I am prowling, yes.

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You're slightly... You're on the old...

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Are you thinking in term of,

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"Right...who's my competition?"

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Well, the competition is Ian, I think.

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But it could go wrong for him at any time.

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Slightly hoping.

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Let's do it.

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Five minutes, done.

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I'm not sugar-coating it.

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Tried to fix it, but we'll see.

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Oh, no. What's happened?

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The top went because my top layer broke.

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Oh, well.

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That is one ugly looking cake.

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Bakers, time is now up...

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..so move all your bakes to the end of the bench.

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It does look very pretty.

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The bake is good.

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The sharpness that you get from the grapefruit is beautiful.

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It's such a delicate cake, actually.

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Really well done.

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Polenta is quite difficult

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-but I enjoyed that cake.

-OK.

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-Congratulations.

-Well done.

-Thank you.

-Well done, Tamal.

-Thank you.

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It looks beautifully finished.

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Very, very simple.

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Maybe a little bit too simple.

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Cuts well.

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And this has got pears in?

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This has got pears in, yes.

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The actual cake itself

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-is not sweet enough.

-Right.

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But push it with the icing, it improves it greatly.

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Pear's not going to bring anything to a party in an unsweetened cake.

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-Yeah.

-I think it was the wrong choice.

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It just looks like it hasn't been baked.

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Looks a bit like Christmas pudding.

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-MEL: Yeah.

-It does.

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OK.

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-I actually really like it.

-Right.

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-I think it is baked.

-Yep.

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I just think you're got so much stuff in there

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that the lack of sugar is almost incidental.

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I think you've made a really nice cake.

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-Thank you.

-Nice one.

-Cheers.

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I mean, it's got a great flavour.

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It's probably slightly overdone.

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I think you've got superb icing.

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You've been able to do that nice ribbing round the side

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-and that, with cream cheese, is quite difficult.

-Yes.

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You've made yourself extra challenges

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that we didn't ask for.

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-I mean, you haven't got a classic flour in there and...

-Yeah.

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..I think that's why the texture doesn't hold together.

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MEL: Oh, wow.

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The chocolate part is very, very close textured

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and tastes a little bit bitter.

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The hazelnut cream is stunning,

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however the look of it...

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needs a bit more work.

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-What about these flowers, edible?

-Nope.

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Spit it out.

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I think the blueberry jam,

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that you made, using those basil seeds, is beautiful.

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I love the appearance

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but, sadly, the genoise is just dry top and bottom.

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I think it's just slightly overbaked but the flavours are spot-on...

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and quite daring flavours, too.

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-Well done.

-Well done.

-Thank you.

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I think the whole thing looks really good.

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I just think there's too much moisture in the cake,

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which makes it feel like it's underbaked.

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You've got such a pretty design

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but the cake is just stodgy.

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I just think the apple was a bad choice.

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That is superb.

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The sweetness is perfect for me.

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-The syrup's soaking through.

-Yeah.

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I think you've done really well

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-considering there's no sugar in there.

-Yeah.

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As soon as you get the pineapple with the sponge,

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it's a perfect balance.

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-And you've made a cracking cake.

-Wow, thank you so much.

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-Thank you, Alvin.

-Well done, Alvin.

-Thank you very much, sir.

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Wow.

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Such a good feeling, such a good feeling.

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And I wish it could be like that all the time. I wish.

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I tried to do something different.

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It didn't work for them.

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Paul didn't like the pears at all.

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I didn't think they were that offensive but, clearly, he did.

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After a sugar-free morning,

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the bakers must now find the energy for their next challenge.

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The technical.

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Bakers, if you thought making sugar-free cakes was easy,

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you are going to love this afternoon's technical challenge.

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It's one of Paul's recipes and,

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like Paul himself,

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it defines simple.

0:19:190:19:21

Paul and Mary, I'm afraid you, you can't watch this one

0:19:210:19:23

so if you could just vacate.

0:19:230:19:25

Be good now, you two.

0:19:250:19:27

So, Paul and Mary would love you please

0:19:270:19:30

to make 12 identical

0:19:300:19:32

gluten-free pittas.

0:19:320:19:35

Oh, that just got me.

0:19:350:19:36

Simple process, simple ingredients

0:19:360:19:38

but - oh, my days - tricky to make.

0:19:380:19:42

You've got two hours.

0:19:420:19:44

-On your marks...

-Get set...

0:19:440:19:45

BOTH: Bake!

0:19:450:19:47

I have never made gluten-free bread in my life,

0:19:500:19:53

not talking about pittas.

0:19:530:19:55

I know what a pitta looks like,

0:19:550:19:56

so at least I've got something to work towards in my head.

0:19:560:19:59

What?

0:20:020:20:04

It's definitely going to be a good one.

0:20:040:20:06

What the hell?

0:20:060:20:07

Why did you choose pitta bread as the gluten-free challenge?

0:20:080:20:13

What we're testing them on is their base knowledge

0:20:130:20:15

of gluten-free flours.

0:20:150:20:16

The right consistency is almost like a sticky dough,

0:20:160:20:20

rather than a wet dough.

0:20:200:20:22

OK, come on. Let's have a go.

0:20:220:20:24

That's a beautiful shape too and

0:20:240:20:26

it's just got that tinge of brown.

0:20:260:20:28

That's right.

0:20:280:20:29

Now, if you just tear it, it's not glutinous,

0:20:290:20:32

where you get a stretch.

0:20:320:20:34

It breaks fairly easily, you know?

0:20:340:20:36

Then you get that pocket.

0:20:360:20:38

I think they're really rather good.

0:20:390:20:41

It's almost as good as traditional pitta with wheat flour.

0:20:410:20:44

Well, it seems to me that,

0:20:440:20:46

not only do they have a new technique to get used to,

0:20:460:20:49

I think many of them will never have made anything

0:20:490:20:52

gluten-free unless they've been particularly asked to.

0:20:520:20:55

I agree, and now they've been asked to.

0:20:550:20:57

I have never made pitta bread before so,

0:21:000:21:04

I don't know if whatever that...

0:21:040:21:06

is to do with a pitta bread

0:21:060:21:08

or to with the fact that it's gluten-free.

0:21:080:21:10

Everyone's been given a packet of brown powder.

0:21:100:21:13

I don't even know what it is.

0:21:130:21:15

"Fisilum."

0:21:150:21:18

"Fislium."

0:21:180:21:20

It's no good if you can't even read it, is it?

0:21:200:21:22

When mixed with water,

0:21:220:21:24

psyllium powder can act as the gluten substitute for bread.

0:21:240:21:27

It's like a fibre

0:21:270:21:28

and it's really gelatinous

0:21:280:21:30

when it's mixed with water.

0:21:300:21:32

This...is...rank.

0:21:320:21:35

Doesn't smell particularly nice either.

0:21:380:21:42

"Using all the ingredients, make a dough."

0:21:420:21:45

"Put the flour in, yeast one side of the bowl."

0:21:450:21:47

Obviously keep it separate from the salt because it reacts with it.

0:21:470:21:51

I've never made any gluten-free bread before.

0:21:510:21:53

So, this is really new for me.

0:21:530:21:55

It's really soft and it's really wet.

0:21:550:21:57

I think it's meant to be very sticky.

0:21:570:21:59

Difficult to...

0:21:590:22:00

..work with.

0:22:010:22:03

I mean, can you knead a liquid?

0:22:030:22:04

I think I need a bit more flour, maybe. This is...

0:22:070:22:10

This is bad news, innit?

0:22:110:22:12

Very loose dough.

0:22:130:22:16

I've got big lumps of that powered stuff.

0:22:160:22:18

You're not going to stretch any gluten strands

0:22:180:22:20

cos there's no gluten in it.

0:22:200:22:22

So, I'm just mixing it, basically.

0:22:220:22:24

I'm not going to work it any more longer,

0:22:240:22:26

I did around ten, 15 minutes so far, so...

0:22:260:22:28

..I think that should be about enough.

0:22:290:22:32

It's coming together a little bit.

0:22:360:22:37

Do you eat pitta, if not make them?

0:22:370:22:39

-Once.

-You've eaten one once?

-Yeah.

0:22:390:22:41

What was your memory of it?

0:22:410:22:43

Can you remember what it looked like?

0:22:430:22:45

Like a triangle?

0:22:450:22:46

It's more important to get it proved than kneaded.

0:22:530:22:56

I decided to start proving it

0:22:580:23:00

because it wasn't changing, even remotely.

0:23:000:23:03

I'm sure that'll be a wrong decision.

0:23:030:23:06

Ideally, anything needs to be proved for a good hour

0:23:060:23:09

or till it's, at least, doubled in size.

0:23:090:23:10

-Obviously, the longer the better.

-I'll give it 40 to 45 minutes

0:23:100:23:13

and then I'll go into shaping mode,

0:23:130:23:16

I think.

0:23:160:23:17

-What shape are you doing?

-Eh?

0:23:170:23:18

Circle, triangle?

0:23:180:23:20

Oh, don't even know.

0:23:200:23:21

The more I work this,

0:23:260:23:27

it doesn't seem to be changing.

0:23:270:23:29

So, I'm, kind of, thinking I might just pop it in to prove.

0:23:290:23:32

Definitely won't be coming number one.

0:23:320:23:34

Fine, whatever.

0:23:340:23:35

OK, bakers, you've got an hour

0:23:360:23:38

till we want to hear

0:23:380:23:40

the "pitta-patter" of tiny breads

0:23:400:23:42

coming up to the table.

0:23:420:23:43

I've got nine minutes left on the prove now.

0:23:450:23:47

It's just, I've got nine minutes to decide how to bake them now.

0:23:470:23:50

That's not a long time.

0:23:500:23:52

At least half an hour to prove, I think,

0:23:520:23:54

but, ideally, I'd want longer than that.

0:23:540:23:57

Damn.

0:24:000:24:01

Worried about this one.

0:24:010:24:02

I think I'm one of the first to take it out.

0:24:060:24:09

The plan was one hour...

0:24:090:24:11

but...

0:24:110:24:12

..I'm going to start.

0:24:140:24:15

It doubled the size so, I think that's what I need.

0:24:180:24:21

Oh, that's so sticky.

0:24:230:24:25

OK, that's really weird.

0:24:250:24:27

So, I'm trying to do it equally into 12.

0:24:270:24:29

So, a little bit of maths and maths isn't my strong point.

0:24:310:24:34

I'm going to do it into three, first of all,

0:24:340:24:36

and then divide each three into quarters.

0:24:360:24:38

Very nervous, actually.

0:24:400:24:41

I don't like not being in the know this much

0:24:410:24:44

and I think I've got a lot riding on this.

0:24:440:24:47

So, they're oval like rugby ball type shape,

0:24:470:24:50

but you can get little ones as well.

0:24:500:24:52

I'm confused with a naan bread and a pitta.

0:24:520:24:54

Are they the same?

0:24:540:24:56

But I'm assuming, judging by the amount of dough we've got,

0:24:560:24:59

they need to be big ones.

0:24:590:25:00

I'm going to go for oblong, circle...

0:25:040:25:06

Going to go for oblong.

0:25:080:25:09

I mean, it's risen a bit,

0:25:110:25:13

so I'm pleased about that.

0:25:130:25:15

Happy is quite a big word to be using

0:25:150:25:18

for something that looks like this.

0:25:180:25:20

Trying to make them look fairly similar but...

0:25:220:25:24

They're, sort of, OK.

0:25:250:25:26

This is not turning out good.

0:25:280:25:30

Bakers, I have PITTA for you, but there's only 30 minutes left.

0:25:320:25:35

What?

0:25:350:25:36

Cook, pittas, cook.

0:25:360:25:37

Just put my first lot in.

0:25:400:25:42

Don't think they need proving again.

0:25:420:25:44

I'm sure they don't need proving again.

0:25:440:25:46

I'm giving it 15 minutes.

0:25:460:25:48

Hopefully, it will be enough.

0:25:480:25:50

Are you running out of time?

0:25:580:26:00

Yeah, a little bit. I think...

0:26:000:26:01

You've got 23 minutes and you're telling me you want to do

0:26:010:26:04

a final prove and then bake them and they take 20 minutes -

0:26:040:26:06

which means you've got three minutes to prove them.

0:26:060:26:08

Well, when you put it like that, it sounds stupid.

0:26:080:26:11

These are hollow - so, yeah, that's good.

0:26:140:26:16

They were in for 12 minutes.

0:26:160:26:18

I've had to take them out to get the next six in but...

0:26:180:26:21

I don't think they're going to be nice inside.

0:26:210:26:23

I've just got that gut feeling.

0:26:230:26:25

-It's just funny how little colour they're getting.

-Yeah.

0:26:250:26:29

I'd like a nice bit of brown to it,

0:26:290:26:31

but it's just...

0:26:310:26:32

Grey and dense.

0:26:320:26:33

They're meant to puff up.

0:26:350:26:37

There's one or two that are, there's ones that aren't.

0:26:370:26:39

They're puffing up all right.

0:26:390:26:41

I'm not sure if I'm supposed to do that,

0:26:410:26:43

but I'd rather have both sides evenly baked.

0:26:430:26:46

Bakers, don't be in a PITTA despair,

0:26:470:26:50

because it's over in five minutes.

0:26:500:26:52

-What?

-Five minutes to go.

0:26:520:26:54

I always think I'm going to come last,

0:27:030:27:05

but I'm not looking around right now.

0:27:050:27:06

Let's just see...

0:27:060:27:08

how it goes.

0:27:080:27:09

Let's just say, this has not been my favourite technical.

0:27:260:27:29

OK, bakers, time is up.

0:27:340:27:36

Finishing dusting down your pitta

0:27:380:27:39

and pop them on the gingham altar behind the photo of yourself.

0:27:390:27:43

Mary and Paul, if you'd like to join us.

0:27:550:27:57

Right, what we're looking for is 12 baked pittas,

0:28:010:28:05

nice and thin with an envelope inside.

0:28:050:28:08

Now, they are identical.

0:28:090:28:11

Nice and thin.

0:28:120:28:13

Can we get a pocket? We can.

0:28:130:28:15

See, this one's got a bit of colour on it

0:28:150:28:17

and has naturally formed a pocket -

0:28:170:28:20

but the ones without colour remain doughy.

0:28:200:28:22

Now, they are baked but they're just not thin enough...

0:28:230:28:27

so you're not getting too much of an envelope.

0:28:270:28:29

You can't open it up.

0:28:290:28:31

Now, moving on.

0:28:310:28:32

-It's doughy.

-Yeah.

0:28:320:28:35

It tastes all right.

0:28:350:28:36

I would take that as a flatbread than a pitta.

0:28:360:28:39

Now, these have got a bit more colour on them.

0:28:390:28:41

Uniform, decent shape.

0:28:410:28:43

Maybe too thick to get an envelope but... Cos it hasn't formed.

0:28:430:28:46

I've got a bit of an envelope there.

0:28:460:28:48

Yeah, but that's not a natural one.

0:28:480:28:50

No, I've worked my little fingers along it.

0:28:500:28:52

LAUGHTER

0:28:520:28:55

-Right.

-What about these?

0:28:550:28:57

These are round, aren't they?

0:28:570:29:00

Yeah, quite a lot of flour on there.

0:29:000:29:02

It's gone very light.

0:29:020:29:04

This is someone who knows how to do bread

0:29:040:29:06

but, unfortunately, they don't know how to do pitta bread.

0:29:060:29:09

Now moving on.

0:29:090:29:10

This looks more like it, actually. Nice colour.

0:29:100:29:14

There it is.

0:29:140:29:15

Gosh, there's room for all sorts of things in there.

0:29:150:29:18

That came as a proper pocket.

0:29:180:29:20

Half of them are pretty good, very good.

0:29:200:29:23

The other half, just a little bit thinner

0:29:230:29:25

and a little bit longer in the oven.

0:29:250:29:26

Oh, look, we're getting a good... Look at that.

0:29:260:29:28

-You got a pocket in there.

-They're good.

0:29:280:29:30

They could have just stayed in a little bit longer.

0:29:300:29:32

But they're not bad at all.

0:29:320:29:34

-Quite uniform as well.

-And the flavour was good.

-Yes.

0:29:340:29:36

Very bread-like. Out of all of them, that's the thickest one.

0:29:360:29:40

That's lovely at that end but,

0:29:400:29:42

here, it's very doughy at the bottom half.

0:29:420:29:44

But whose gluten-free pitta is technically perfect?

0:29:440:29:48

So, in eighth place, who's that?

0:29:500:29:53

They were not quite done and it was the thickest of all of them.

0:29:530:29:58

And in seventh place is this one.

0:29:580:30:00

Very thick. Couldn't get any envelopes in there at all,

0:30:010:30:05

it was more like a bread, too much flour.

0:30:050:30:07

Ugne is sixth,

0:30:070:30:08

Ian - fifth, and Mat is fourth.

0:30:080:30:11

And in third place is this one.

0:30:110:30:13

Nice and thin, which was good.

0:30:130:30:15

You had a pocket in places.

0:30:150:30:16

And in second place...

0:30:160:30:18

Now, these were getting good.

0:30:200:30:22

They had a nice colour

0:30:220:30:23

and we could get a pocket in there.

0:30:230:30:25

And in first place...

0:30:250:30:27

That's me.

0:30:270:30:29

APPLAUSE

0:30:290:30:32

How many times have you struggled

0:30:320:30:34

with technical challenges over the weeks?

0:30:340:30:36

And then you come straight up and get first.

0:30:360:30:38

Well done.

0:30:380:30:39

Ha-ha, I got first in the technical.

0:30:390:30:43

Three good weeks and now, I'm thinking,

0:30:430:30:45

"Right, OK. This is a bit nerve-racking.

0:30:450:30:47

"I've got to do some work tomorrow."

0:30:470:30:48

It could have gone better...

0:30:480:30:50

..but it could have been worse.

0:30:510:30:53

Yeah.

0:30:530:30:54

Just terrible, really, wasn't it?

0:30:540:30:56

So, Paul and Mary, Ian started this weekend riding high

0:31:020:31:05

with his three Star Bakers.

0:31:050:31:07

Didn't go so well for him yesterday, did it?

0:31:070:31:09

I don't think it did.

0:31:090:31:10

In his Signature Challenge, the bake was OK,

0:31:100:31:13

but he was always going to struggle with the pear.

0:31:130:31:15

And in the technical, he came fifth.

0:31:150:31:17

Ugne.

0:31:170:31:18

MARY: She was just putting everything into her chocolate cake.

0:31:180:31:22

-And then it, gradually, was falling apart, wasn't it?

-Hmm.

0:31:220:31:25

MEL: Who do you think's in trouble?

0:31:250:31:28

I think Ugne and, dare I say, Ian.

0:31:280:31:30

-Ooh, that would be a shocker!

-MEL WHISTLES

0:31:300:31:33

Morning, bakers.

0:31:390:31:40

Hope you're wearing your sequined undergarments

0:31:400:31:42

because it is Showstopper day.

0:31:420:31:45

Now, Paul and Mary would love you to make an evergreen

0:31:450:31:49

of the chest freezer.

0:31:490:31:50

It's the ice cream roll.

0:31:500:31:52

Now, what we're looking for is silky smooth ice cream,

0:31:520:31:55

covered in luxurious sticky jam

0:31:550:31:57

and then some light, golden sponge wrapped around that...

0:31:570:32:01

BUT - and there's always a but -

0:32:010:32:03

it's got to be dairy-free ice cream,

0:32:030:32:05

so I'm afraid you will not be able to milk any goats,

0:32:050:32:08

sheep, pigs or cats for this challenge.

0:32:080:32:11

You've got four-and-a-half hours on the Showstopper clock, bakers.

0:32:110:32:14

-On your marks...

-Get set...

-Bake!

0:32:140:32:17

I've made this four times as a practice but...

0:32:180:32:22

Cos I always make the ordinary ice cream

0:32:220:32:24

using heavy cream, you know.

0:32:240:32:26

But not this...surprisingly.

0:32:260:32:29

Of many times I made it, it never failed -

0:32:290:32:31

but you know me, I made many times, at home, stuff which failed me here.

0:32:310:32:35

I feel like I got something to prove today

0:32:350:32:37

after what happened with the technical yesterday.

0:32:370:32:40

No pressure...but it has to go well.

0:32:400:32:43

We're really throwing it at them.

0:32:440:32:46

I mean, first of all, they've got to do their dairy-free ice cream -

0:32:460:32:50

which is very tricky.

0:32:500:32:51

They've got to make a perfect sponge,

0:32:510:32:53

wonderful jam and the whole thing

0:32:530:32:56

has got to look outstanding.

0:32:560:32:58

We expect to see magic in the tent.

0:32:580:33:00

We're not going to hold back on them and judge them thinking,

0:33:000:33:03

"Oh, well they used an alternative ice cream therefore that'll do."

0:33:030:33:06

"That'll do" baking in that tent, in a Showstopper,

0:33:060:33:09

is not good enough.

0:33:090:33:10

With a dairy ban in force,

0:33:150:33:17

the tent is taking on a rather tropical aroma.

0:33:170:33:19

I'm making ice cream using coconut milk.

0:33:220:33:25

I'm using coconut milk.

0:33:250:33:26

The coconut milk is, kind of, fairly strong coconut flavour.

0:33:260:33:31

This is coconut syrup,

0:33:310:33:33

so it's coconut milk with sugar.

0:33:330:33:35

Boil it down till it's quite thick.

0:33:350:33:38

In here, we've got the coconut custard mix.

0:33:380:33:41

If you don't heat it up, then it'd be quite thin.

0:33:410:33:44

I'm just looking at it cos I don't want it to be curdled.

0:33:440:33:47

So, you want to thicken it up a little bit - but not too much,

0:33:470:33:49

otherwise you end up with scrambled eggs.

0:33:490:33:51

So... It's not, it's fine.

0:33:510:33:53

It's just the foam at the top that's making me panic a little bit.

0:33:530:33:58

-Good morning, Alvin.

-Good morning, Sir. Morning, Mary.

0:33:580:34:01

Morning, Alvin.

0:34:010:34:02

Ice cream roll. Tell us about yours.

0:34:020:34:05

I've chosen a classic Filipino flavour.

0:34:050:34:07

This is a staple ice cream back home in the Philippines

0:34:070:34:10

which is Buko Pandan.

0:34:100:34:11

So, basically, the "Buko" translates to "the young coconut meat,"

0:34:110:34:14

and we use it like our vanilla in here.

0:34:140:34:18

-We use it in south east Asia like that.

-It's like sun cream.

0:34:180:34:22

Please, rub some on him, please.

0:34:220:34:24

-That's what he's been using all this time.

-Exactly.

0:34:240:34:26

Alvin's Buko Pandan coconut-flavoured ice cream

0:34:260:34:28

will be surrounded by mango and passion fruit jam

0:34:280:34:31

and a fatless sponge.

0:34:310:34:33

His children love it -

0:34:330:34:34

especially the vibrant ice cream.

0:34:340:34:37

-Mary, have I got a green tongue?

-Yes, you have.

0:34:370:34:40

Does that go?

0:34:400:34:41

MARY: No, you're there forever.

0:34:410:34:42

It's quite strong.

0:34:420:34:44

Look away.

0:34:480:34:49

-Eyes front.

-All right.

0:34:490:34:51

Tell us all about your ice cream roll.

0:34:510:34:53

It's mango, lime and coconut ice cream

0:34:530:34:56

and a sponge decorated with

0:34:560:34:58

a pattern of a desert island.

0:34:580:35:00

Paul's almond-based sponge will be spread with pineapple jam

0:35:000:35:04

before adding his ice cream.

0:35:040:35:05

The centrepiece will be a fondant bikini-clad sunbather.

0:35:050:35:08

I've got, like, a beach towel on the top.

0:35:080:35:11

I've then got palm trees coming up round the side,

0:35:110:35:13

it will then sit on sand, which is sugar,

0:35:130:35:15

and then, obviously, blue piping to replicate the water.

0:35:150:35:18

Wow, is there room for three more on your desert island?

0:35:180:35:22

I'd quite like to go there.

0:35:220:35:24

It's a tropical ice cream roll,

0:35:260:35:27

which I thought was very original -

0:35:270:35:29

but I've looked around and it's maybe not as original.

0:35:290:35:31

So, it's a passion fruit ice cream,

0:35:310:35:33

a pineapple jam

0:35:330:35:35

and then the sponge is just a simple fatless sponge.

0:35:350:35:40

Tamal will bake a lattice pattern into his sponge,

0:35:400:35:43

which he'll flavour with lemon.

0:35:430:35:44

He'll top his ice cream roll with Italian meringue

0:35:440:35:47

and a crafty creation.

0:35:470:35:48

And I've made this baby bunting thing

0:35:480:35:52

that I made on train on the way down

0:35:520:35:55

which I've, sort of, being umming and ahhing

0:35:550:35:57

about whether or not I should use it

0:35:570:35:58

and now I'm like, "No, I need, I need every little thing."

0:35:580:36:01

OK, so today, I'm making a coconut ice cream

0:36:020:36:06

with raspberry jam and

0:36:060:36:09

just a fatless sponge.

0:36:090:36:11

Mat will roll his sponge like a Swiss roll

0:36:110:36:13

and he's going for a minimalist look.

0:36:130:36:15

So, your only decoration is the stripes.

0:36:150:36:17

I'm not saying, you know, that's bad.

0:36:170:36:20

-So, you're using stripes...

-Yeah.

-..then plain raspberry jam...

0:36:200:36:23

-It is.

-..and then ice cream?

-Yeah.

0:36:230:36:25

You're...trying to frighten him.

0:36:250:36:27

-You're being tough.

-I'm not. There's nothing wrong with using plain stuff

0:36:270:36:31

but when you go back to the basics,

0:36:310:36:33

-the basics have got to be good.

-Right.

0:36:330:36:35

Oh, I can smell her peanut butter from here.

0:36:400:36:43

-That smells so nice.

-Can you smell it?

0:36:430:36:45

Yeah, it's really good.

0:36:450:36:47

-Good morning, Ugne.

-Good morning.

0:36:470:36:49

Right, can you tell us all about your ice cream roll?

0:36:490:36:52

My ice cream will be peanut butter ice cream.

0:36:520:36:55

-I'm going to make it with a grape jelly.

-Grape?

0:36:550:36:58

Grape jelly and peanut butter's the best combination.

0:36:580:37:01

Ugne is shunning convention

0:37:010:37:02

and will spread her grape jelly jam

0:37:020:37:04

in the centre of her peanut butter ice cream

0:37:040:37:06

rather than on her sponge, which will be flavoured with chocolate.

0:37:060:37:10

I mean, it sounds interesting.

0:37:100:37:12

Not convinced, totally, about the flavour combinations.

0:37:120:37:15

-You never do.

-No.

0:37:150:37:16

I need this to work today.

0:37:160:37:19

-Good luck.

-Thank you.

0:37:190:37:20

It's quite a thick custard.

0:37:220:37:24

The ice cream will only freeze in time

0:37:240:37:26

if they've struck the fine balance

0:37:260:37:28

between coconut, fats and flavourings.

0:37:280:37:30

I'm making a chocolate ice cream.

0:37:300:37:32

Very nearly went for a tropical theme, which I'm glad I didn't.

0:37:320:37:36

This is coconut ice cream.

0:37:400:37:41

I made it at home and it set,

0:37:410:37:43

so I really hope it sets today.

0:37:430:37:44

So, I've got the ice cream, itself, chilling in there now

0:37:490:37:54

and here we've got my two, sort of, "boats" I'm calling them.

0:37:540:37:57

Each half is going to be filled with ice cream

0:37:570:37:59

and then once that's all chilled and assembled,

0:37:590:38:01

pop the two halves together and roll it up.

0:38:010:38:04

Ian hopes his moulds will shape his mango and stem ginger ice cream

0:38:040:38:08

into a perfect round to form the centre of his "dessert" island.

0:38:080:38:12

Complete with caramel palm trees

0:38:120:38:13

and chocolate marzipan coconuts.

0:38:130:38:15

There is another desert island.

0:38:150:38:17

-There is.

-How do you feel about that?

0:38:170:38:19

Well...

0:38:190:38:21

-..he hasn't got that.

-Yep.

0:38:220:38:24

The ice cream is still quite...

0:38:240:38:26

..liquidy.

0:38:280:38:30

Didn't quite get the flavour that I want.

0:38:330:38:35

I better add another half teaspoon.

0:38:350:38:37

It looks like it's, sort of...

0:38:370:38:39

setting.

0:38:390:38:41

It's looking a bit...bubbly.

0:38:440:38:46

I am making a pear and chocolate,

0:38:470:38:50

and macadamia nut, ice cream buche,

0:38:500:38:53

so there isn't a roll as such...

0:38:530:38:56

..which is my concern.

0:38:570:39:00

Flora's buche will be assembled in a mould.

0:39:000:39:02

She'll create layers of vanilla ice cream, pear jam,

0:39:020:39:05

caramelised pears and macadamia nuts inside a thin chocolate sponge.

0:39:050:39:09

If it goes to plan, it will be lovely

0:39:110:39:13

but it hasn't ever gone to plan before so...

0:39:130:39:15

I'm not optimistic.

0:39:150:39:18

Ian and Nadiya have set themselves an extra challenge -

0:39:180:39:21

to create an additional frozen element

0:39:210:39:23

to go inside the ice cream.

0:39:230:39:25

This is my strawberry and lime mousse.

0:39:270:39:30

I don't know if anybody's doing a mousse...

0:39:300:39:32

but it worked for me at home

0:39:320:39:34

and I'm just hoping it works for me here.

0:39:340:39:37

Nadiya's ice cream mousse will run through her chocolate ice cream.

0:39:370:39:40

She'll wrap it in a sponge with a henna-inspired design.

0:39:400:39:44

Yeah. Happy with that.

0:39:440:39:45

I'm just going to leave it in the freezer,

0:39:450:39:47

just because I can't leave it out or it'll get too runny.

0:39:470:39:51

Just a little bit of mango sauce in there

0:39:510:39:53

which we freeze like that

0:39:530:39:55

and hopefully, at the end, we just...

0:39:550:39:57

and that will be the core of the ice cream roll.

0:39:570:40:00

So, in the freezer it goes.

0:40:000:40:01

Mary and Paul are expecting a show-stopping sponge.

0:40:030:40:06

Six of the bakers are inlaying designs.

0:40:060:40:09

I will freeze it and then I'll pour Swiss roll batter over it.

0:40:120:40:17

When it bakes, this pattern should be left on the sponge

0:40:170:40:21

Is this helping?

0:40:260:40:28

That always helps.

0:40:280:40:29

I love it when there's a Sue hanging above my head.

0:40:290:40:32

Hey.

0:40:340:40:35

As the designs set,

0:40:380:40:39

they move onto making a fatless sponge -

0:40:390:40:42

which they must be able to manipulate without it cracking.

0:40:420:40:45

I made it a few times.

0:40:450:40:47

Well, maybe like three times, the sponge itself,

0:40:470:40:49

and it's been OK.

0:40:490:40:50

Well, it's quite sort of light and fluffy, which is what you want,

0:40:500:40:53

but it's still quite reasonably robust to roll.

0:40:530:40:55

I'm very aware that everyone else is doing a lot more

0:40:570:40:59

design and decorative stuff so...

0:40:590:41:01

Yeah, I dunno. Fingers crossed.

0:41:030:41:04

This is one of the desserts

0:41:060:41:07

that the flaws are so obvious if you get something wrong.

0:41:070:41:11

If it's too thick in places, it tends to crack a little bit -

0:41:110:41:14

which is what I don't want.

0:41:140:41:15

The challenge, when cooking a sponge to roll,

0:41:200:41:23

is judging the moment when it's cooked through

0:41:230:41:25

but still has the flexibility.

0:41:250:41:27

Are you enjoying this, Ian? Is this going OK?

0:41:320:41:35

I think it's going OK.

0:41:350:41:37

I, kind of, feel like I need to do a good job today.

0:41:370:41:40

Are you feeling the pressure?

0:41:400:41:42

Yeah, I was quite relaxed the last couple of weeks...

0:41:420:41:44

-Yeah.

-..at this point. This week I've got to fight a bit harder.

0:41:440:41:47

So, what are you doing to sort of...?

0:41:470:41:48

I was hoping to do a few extra twiddly bits

0:41:480:41:50

-but I don't think I'll get time to do those.

-Come on,

0:41:500:41:53

-you can do the twiddly bits, Ian.

-Twiddly bits, hmm.

-Come on.

0:41:530:41:55

So, it's had 10 minutes now.

0:41:570:41:59

It's quite nice and brown on top.

0:42:010:42:03

I think I'll give it another couple of minutes.

0:42:040:42:07

I'd like it a bit browner, you know.

0:42:090:42:11

Just give it another minute, I reckon.

0:42:110:42:12

Ah, baby.

0:42:250:42:26

That's going to do me.

0:42:280:42:29

Yeah, it's done.

0:42:310:42:32

Peeling away.

0:42:320:42:33

That looks quite nice.

0:42:350:42:36

Ahh, it smells nice.

0:42:390:42:40

So, that just needs to cool,

0:42:420:42:43

for me to not...

0:42:430:42:45

do something to it.

0:42:450:42:46

It's quite crispy.

0:42:510:42:52

Might a left it in a bit long.

0:42:550:42:57

Roll up, roll up.

0:43:000:43:01

Bakers, you've got one hour to complete your diary-free creations.

0:43:010:43:05

One hour.

0:43:050:43:07

OK.

0:43:090:43:11

So, the paddle's stuck, which means...

0:43:110:43:13

it's churned.

0:43:130:43:14

Now, just to get it out.

0:43:160:43:17

Yum.

0:43:280:43:30

I pleased with this.

0:43:300:43:32

See, it's far too runny.

0:43:320:43:34

It looks OK.

0:43:350:43:37

I think the consistency's all right. It's almost spreadable -

0:43:370:43:40

which is what I want when I make the roll, you know.

0:43:400:43:42

I've got my tubes.

0:43:420:43:44

So, basically, by dividing the ice cream up into two halves,

0:43:440:43:47

hopefully, it should chill down quite a lot quicker.

0:43:470:43:50

I just need to roll it into a log now.

0:43:500:43:53

Let it set completely in the freezer.

0:43:530:43:54

Slightly worried, yes. Who wouldn't be?

0:43:540:43:57

Who wants an ice cream roll with slop out of the side?

0:43:570:44:00

Bakers, you've got half an hour left to roll and freeze.

0:44:070:44:10

Ooh.

0:44:120:44:14

-TAMAL:

-Don't mind us.

0:44:200:44:22

MAT AND TAMAL CHEER

0:44:220:44:23

-NADIYA:

-Oh, he's clever.

0:44:230:44:25

I have to work really quickly.

0:44:250:44:27

because everything stars to melt really fast, so...

0:44:270:44:30

got to keep going.

0:44:300:44:31

I'm just trying to get a really, really fine sponge on the outside...

0:44:320:44:37

because I've just found that it helps ice cream freeze

0:44:370:44:40

and because there's so much going in terms of filling...

0:44:400:44:42

..I think a finer sponge is just a bit nicer.

0:44:430:44:47

The jam should neatly bind the sponge to the ice cream.

0:44:500:44:54

So relieved to see this is nice and frozen,

0:45:000:45:03

just how I wanted it to.

0:45:030:45:04

Seems to be nice and solid.

0:45:040:45:05

This has jam inside the ice cream. See?

0:45:050:45:08

-It's INSIDE the ice cream?!

-Yeah.

0:45:080:45:11

Might that stop it setting?

0:45:110:45:13

I hope it won't.

0:45:130:45:15

Cos most people have ice cream within jam,

0:45:150:45:17

but you've gone the other way.

0:45:170:45:19

Mary and Paul are expecting a perfect round of ice cream

0:45:190:45:23

contained and sealed by the sponge.

0:45:230:45:25

Ice cream is too big, I think.

0:45:320:45:35

It is too big.

0:45:350:45:36

Do you want a hand, Alvin?

0:45:370:45:40

-Yes, please.

-What do you want me to do?

0:45:400:45:42

Just want to cut this half away.

0:45:420:45:44

-It's not going to go in, is it?

-It's not going to go.

0:45:560:45:58

Oh, that's full.

0:46:010:46:03

It's a bit like me trying to get my trousers on every morning.

0:46:030:46:06

OK. That's it.

0:46:120:46:14

Yes.

0:46:160:46:18

(Oh, no.)

0:46:180:46:19

(Damn.)

0:46:240:46:25

Sponge cracked.

0:46:270:46:29

I'm going to put this back in the freezer.

0:46:350:46:37

The ice cream has just one more chance to freeze up

0:46:390:46:42

before judging.

0:46:420:46:43

Yep, that's really cold.

0:46:440:46:46

Then just close it...

0:46:470:46:49

and hope for the best.

0:46:490:46:50

You're looking very concerned.

0:46:500:46:53

It's the ice cream.

0:46:530:46:54

Ice cream, anyone?

0:46:540:46:55

That was intense.

0:46:570:46:59

No show-stopping ice cream roll would be complete

0:46:590:47:02

without show-stopping decoration.

0:47:020:47:04

I've never watched a man,

0:47:040:47:05

particularly someone of your stature,

0:47:050:47:07

turn a calf...

0:47:070:47:08

quite as marvellously as the way you turn that.

0:47:080:47:11

Killer hands.

0:47:110:47:13

That's good to know.

0:47:130:47:15

My hands are shaking more than I would like,

0:47:150:47:18

-so it's not exactly a straight line.

-Looks slightly scary, doesn't it?

0:47:180:47:21

Making palm fronds with it.

0:47:220:47:24

I love these hanging nuts.

0:47:350:47:37

I had to put three on there for obvious reasons, yes.

0:47:370:47:39

You need a gusset, Paul, that's going to be a...

0:47:460:47:48

Bit of a loincloth going on.

0:47:480:47:50

Yes, we can't have her going out on the beach like that,

0:47:500:47:52

she'll get arrested. HE LAUGHS

0:47:520:47:54

An island.

0:48:000:48:01

This is just a large block of Parmesan.

0:48:010:48:04

Parmesan? That would be interesting wouldn't it?

0:48:040:48:07

I can't remember what it's called.

0:48:090:48:11

Marzipan! Marzipan. Yes.

0:48:110:48:14

It's the gusset. HE LAUGHS

0:48:140:48:16

No that's bad, that's bad.

0:48:200:48:22

That's better.

0:48:230:48:25

-Is that better?

-Yeah, that's much better. Legs together.

0:48:250:48:28

-I think you should leave her alone.

-No, no. That's all...

0:48:280:48:30

All good, all encased, all safe.

0:48:300:48:32

Now, let's turn her over and see what's happening in the back.

0:48:320:48:35

-there's nothing at the back there's just...

-No, she's nude.

0:48:350:48:38

-Let's leave her be.

-Naked.

0:48:380:48:39

OK, bakers, five minute left.

0:48:440:48:46

Ahh! Cold, cold, cold.

0:48:460:48:48

Come on.

0:48:550:48:56

It's falling apart.

0:48:590:49:01

In the freezer...quickly.

0:49:020:49:05

That is pretty poor looking.

0:49:170:49:18

I think I let my glaze thicken too much before I poured it on.

0:49:260:49:31

There she goes.

0:49:310:49:33

There's a few air pockets in there...

0:49:330:49:35

There's a few air pockets down there as well.

0:49:350:49:38

OK, bakers, time's up.

0:49:510:49:52

Time to take your rolls out of the freezer

0:49:520:49:55

and put them on the end of your benches.

0:49:550:49:57

It looks fun. It looks ready for a party.

0:50:140:50:17

Facing me, I've got a bit of a crack.

0:50:170:50:19

It can crack if it's overcooked.

0:50:190:50:21

That is stunning.

0:50:250:50:27

I mean, really good.

0:50:270:50:28

The passion fruit comes through really well,

0:50:280:50:30

pineapple holds its own and the sponge is delicious.

0:50:300:50:32

That Italian meringue is fantastic, as well, on the top.

0:50:320:50:36

If I'd done that, I'd be really proud.

0:50:360:50:37

I'd be amazed.

0:50:370:50:39

I think it's beautiful.

0:50:390:50:40

Quite flat. Have you done layers?

0:50:460:50:49

Because I was expecting it to be a bit more domed.

0:50:490:50:51

I'm just trying to find the sponge.

0:50:540:50:56

Have you got the sponge?

0:50:560:50:58

I think that's part of the problem.

0:50:580:51:00

The sponge is so thin...

0:51:000:51:02

that it's struggling to keep the control

0:51:020:51:04

of the ice cream that's inside.

0:51:040:51:06

Did you intend to do a Swiss roll?

0:51:110:51:13

Yeah, I always want...

0:51:130:51:14

Yeah, I didn't realise it was a different type.

0:51:140:51:17

The ice cream's all gone.

0:51:210:51:22

It was getting pushed out as I rolled it up.

0:51:220:51:24

It, sort of... Like a tube of toothpaste, so I tried...

0:51:240:51:26

Which is why the idea was to just roll it once,

0:51:260:51:29

to keep the ice cream...

0:51:290:51:30

-It makes sense now.

-..inside.

0:51:300:51:33

-Nice sponge.

-Nice Swiss roll.

0:51:330:51:35

A good sponge, but where's the ice cream?

0:51:350:51:37

I know.

0:51:370:51:38

I think it looks really most exciting

0:51:430:51:46

-and you've done that all freehand. It was your design.

-Yeah.

0:51:460:51:50

Your chocolate ice cream is very good

0:51:530:51:56

because it masks the coconut.

0:51:560:51:59

That strawberry mousse is beautiful

0:51:590:52:00

and I think the whole package together...

0:52:000:52:03

I think you should be very proud of yourself.

0:52:030:52:06

Wow, look at the colour on that.

0:52:110:52:13

The flavour's great in the ice cream.

0:52:160:52:18

I think the depth of the sponge is good.

0:52:180:52:20

The mango lost its way slightly,

0:52:200:52:23

the coconut inside is just overwhelming everything

0:52:230:52:26

but the Italian meringue on the top is delicious.

0:52:260:52:28

Thank you, sir.

0:52:280:52:30

It does look a little bit sad.

0:52:330:52:35

I know you were trying to show us lots of skills.

0:52:350:52:38

As soon as you put the grape jelly

0:52:380:52:41

in with the ice cream, it's going to make it run,

0:52:410:52:44

and I just wonder whether peanut butter goes with these, we shall see.

0:52:440:52:48

The actual sponge itself

0:52:530:52:55

is very, very close textured.

0:52:550:52:57

That peanut ice cream is fantastic. It is beautiful.

0:52:570:53:00

Thank you.

0:53:000:53:01

That is lovely.

0:53:010:53:02

Quite refreshing...

0:53:020:53:04

against the chocolate as well.

0:53:040:53:05

The grape actually gives a little bit of...soothing to the peanut.

0:53:050:53:09

Although...

0:53:090:53:11

it looks like you've dropped it from 10 foot.

0:53:110:53:13

SHE LAUGHS

0:53:130:53:15

LAUGHTER

0:53:190:53:21

I think your lady needs to get a little bit of sunshine to her.

0:53:210:53:24

The design of your palm trees

0:53:240:53:26

and so forth, I think, is lovely.

0:53:260:53:28

See if we can get a slice.

0:53:280:53:30

Shall we take the lady off?

0:53:300:53:31

Oh, please, no. Paul, no, no!

0:53:310:53:33

I won't.

0:53:350:53:36

I can't believe you did that.

0:53:360:53:38

I think it's excellent.

0:53:430:53:44

I think the blend of the mango with the pineapple, with the sponge.

0:53:440:53:47

Great proportions altogether,

0:53:470:53:50

and finely decorated.

0:53:500:53:51

Got that mango absolutely in the middle.

0:53:590:54:01

THEY LAUGH

0:54:010:54:03

The ginger with the mango and the ice cream,

0:54:080:54:10

altogether with the jam and the sponge are...

0:54:100:54:13

..ingenious, yeah.

0:54:140:54:16

The texture of each component is right

0:54:160:54:20

and the flavour is knock-out. Well done.

0:54:200:54:22

-Brilliant, thank you.

-Well done.

0:54:220:54:24

So, Paul and Mary, one of the most technicolour challenges

0:54:260:54:28

we've ever had on Bake Off. How did they do?

0:54:280:54:31

I think Nadiya's done well.

0:54:310:54:33

I thought the design on the top of her sponge was fantastic.

0:54:330:54:36

Altogether, as a package,

0:54:360:54:38

very well thought through.

0:54:380:54:40

Ian went into today with quite a lot to pull back.

0:54:400:54:44

Has he managed to do that?

0:54:440:54:45

MARY: He was really right down at the bottom

0:54:450:54:48

and today he's lifted himself up

0:54:480:54:50

to do something absolutely beautiful.

0:54:500:54:53

Ugne has had a bit of a bad day.

0:54:530:54:55

The ice cream flavour was pretty good but,

0:54:550:54:58

I think, once she thought of putting the grape jam through it...

0:54:580:55:01

that was always going to be a problem.

0:55:010:55:03

I think Flora's in a little bit of trouble,

0:55:030:55:05

the look is great but it's got to taste good.

0:55:050:55:07

The whole thing has got to work together.

0:55:070:55:09

Are you two clear as to who's done really well and who might be going?

0:55:090:55:12

MARY: I've certainly made up my mind,

0:55:120:55:14

-I would think we're on the same wavelength.

-I think so.

0:55:140:55:17

In which case...

0:55:170:55:18

shall we share a torso?

0:55:180:55:19

-Yeah.

-What do you want? I might have a leg.

0:55:190:55:21

-I'd like a bikini bottom.

-Really?

0:55:210:55:23

Bakers, today I get the wonderful job

0:55:320:55:35

of announcing Star Baker.

0:55:350:55:38

Now, today's Star Baker is terrible.

0:55:380:55:40

Terrible at technical challenges

0:55:410:55:45

but something rather magical happened.

0:55:450:55:48

And instead of being rather terrible, became rather brilliant

0:55:480:55:50

to go along with the rest of her brilliant baking.

0:55:500:55:53

-Nadiya, congratulations.

-APPLAUSE

0:55:530:55:57

Now, this job gets harder every week

0:55:590:56:03

as we get to know you and love you and...

0:56:030:56:05

..as you know we can take everybody with us into next week's Bake Off,

0:56:060:56:10

so the person that were saying goodbye to today is...

0:56:100:56:15

Ugne.

0:56:190:56:20

-We're so sorry.

-No, it's fine.

0:56:200:56:22

We're very, very sorry to say goodbye.

0:56:220:56:24

It was a shame to say goodbye to Ugne

0:56:270:56:29

because she has potential.

0:56:290:56:31

But I think she got carried away of trying to do too much.

0:56:310:56:35

She is a fantastic baker at the end of the day

0:56:350:56:37

and I do hope she carries on.

0:56:370:56:38

She's got some great ideas for flavours

0:56:380:56:41

but sometimes she goes a little bit wild.

0:56:410:56:44

I will keep working.

0:56:440:56:45

I will keep baking, definitely.

0:56:450:56:47

Keep experimenting.

0:56:470:56:49

Massively dodging the bullet

0:56:530:56:55

and that's not a comfortable position to be in.

0:56:550:56:58

I'm just feeling hugely relieved more than anything.

0:56:580:57:01

Because, yeah, I was...

0:57:010:57:03

I had fair reason to feel quite nervous.

0:57:030:57:05

This weekend has really taught me

0:57:050:57:07

that you've got to fight hard round here. You really have.

0:57:070:57:10

-Well done.

-Thank you.

0:57:100:57:12

See, I told you.

0:57:120:57:13

My kids are going to be really proud.

0:57:140:57:16

And my husband's going to be so proud.

0:57:160:57:19

They're going to be so proud, I know they are.

0:57:230:57:25

It's weird, I'm never proud of myself

0:57:250:57:27

but I'm actually really proud of myself.

0:57:270:57:30

Next week, pastry.

0:57:300:57:32

So difficult to roll. I don't know why.

0:57:320:57:35

A shortcrust signature

0:57:350:57:36

with a dreaded pitfall...

0:57:360:57:38

Ooh, bit of a soggy bottom there.

0:57:380:57:40

-A pungent technical...

-SHE RETCHES

0:57:400:57:42

..that beats going to the gym...

0:57:420:57:43

It's a good little workout, actually.

0:57:430:57:45

-..and the puff pastry Showstopper...

-HE EXHALES

0:57:450:57:47

..with more huff than puff.

0:57:470:57:49

It's hard to pick. They're all so hideously deformed

0:57:490:57:52

Your plums aren't cooked either.

0:57:520:57:54

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