0:00:02 > 0:00:05# What do you see when you peer through the trees in an English country garden?
0:00:05 > 0:00:07# One large tent and a massive silver gent
0:00:07 > 0:00:10# In an English country garden
0:00:10 > 0:00:11# Cakes that are fairy
0:00:11 > 0:00:13# And a judge whose name is Mary
0:00:13 > 0:00:18# Three challenges so scary...#
0:00:18 > 0:00:19Oh.
0:00:19 > 0:00:21TOGETHER: Welcome to The Great British Bake Off!
0:00:21 > 0:00:24Last time...pastry.
0:00:24 > 0:00:26This is ridiculous!
0:00:26 > 0:00:27- Can I do 48 in five minutes?- OK.
0:00:27 > 0:00:30Nadiya had a vol-au-vent meltdown.
0:00:30 > 0:00:33But a poor showing in all three challenges...
0:00:33 > 0:00:35- It's raw.- Your plums aren't cooked, either.- Sorry.
0:00:35 > 0:00:37..meant Alvin had to leave the tent.
0:00:38 > 0:00:41And Mat's first-class canapes won him Star Baker.
0:00:43 > 0:00:48Now, for the first time ever, The Bake Off is going back in time...
0:00:49 > 0:00:51..to the Victorian age.
0:00:51 > 0:00:52Oh, my God!
0:00:54 > 0:00:57Using 19th century skills...
0:00:57 > 0:00:59It's like a hotel in Thailand over there.
0:01:01 > 0:01:03..antiquated utensils...
0:01:03 > 0:01:05Wobble is perfect. I'm happy with that.
0:01:06 > 0:01:08..and long-lost recipes...
0:01:08 > 0:01:10I mean, it can't be that hard, right? It's cake.
0:01:11 > 0:01:13Queen Victoria would be proud.
0:01:13 > 0:01:14..the remaining six...
0:01:14 > 0:01:15It's not hot enough.
0:01:15 > 0:01:19..are about to quite literally make history.
0:01:19 > 0:01:20Whoops...
0:01:20 > 0:01:23Don't let a fondant tennis court be the end of you.
0:01:23 > 0:01:24I know! This is it.
0:01:49 > 0:01:54The Victorian era ushered in a new dawn for home bakers.
0:01:54 > 0:01:57And over the next three challenges, our hopeful half dozen
0:01:57 > 0:02:01will be tested on techniques that defined modern baking.
0:02:01 > 0:02:03I haven't really baked that many Victorian recipes,
0:02:03 > 0:02:05so this is all very new to me.
0:02:05 > 0:02:06And there's a lot of gelatine
0:02:06 > 0:02:08and where gelatine's involved, there's lots of collapse.
0:02:09 > 0:02:12I know very few things about the Victorians,
0:02:12 > 0:02:15apart from they had really good frocks.
0:02:15 > 0:02:17I think this is the least confident I've been
0:02:17 > 0:02:18going into the tent this week
0:02:18 > 0:02:21because of the things we've got to bake.
0:02:21 > 0:02:24I'm very excited. This kind of feels like the week I've been waiting for.
0:02:24 > 0:02:28There's some stuff coming up which I've always wanted to bake.
0:02:28 > 0:02:30And so, yeah, I'm quite happy.
0:02:34 > 0:02:36Good morning, bakers.
0:02:36 > 0:02:38Now, for the next three challenges,
0:02:38 > 0:02:40we're going Victorian.
0:02:40 > 0:02:43- Mmm...- The Victorian era of course gave us things like baking powder,
0:02:43 > 0:02:47eggless custard and the indomitable Mrs Beeton.
0:02:47 > 0:02:51This week, we'd like you to make a raised game pie.
0:02:51 > 0:02:53You can fill it with whatever you like.
0:02:53 > 0:02:55It needs to be made with a hot water crust pastry
0:02:55 > 0:02:57and you can use jelly or not.
0:02:57 > 0:02:59You've got three hours.
0:02:59 > 0:03:00On your marks, get set...
0:03:00 > 0:03:02Bake!
0:03:14 > 0:03:16Week seven. We're going up into the top end now.
0:03:16 > 0:03:18The slightest mistake
0:03:18 > 0:03:20is not something you want to be doing, really.
0:03:20 > 0:03:22EGG SMASHES
0:03:24 > 0:03:26Made some slight mess already.
0:03:26 > 0:03:28For the Victorian middle classes,
0:03:28 > 0:03:31game pie was a dinner table status symbol,
0:03:31 > 0:03:36a way for upwardly mobile families to emulate their social superiors.
0:03:36 > 0:03:39Our raised game pie is an excellent challenge.
0:03:39 > 0:03:41It's very Victorian, too.
0:03:41 > 0:03:43They loved their pies.
0:03:43 > 0:03:44They were ornate.
0:03:44 > 0:03:46The decoration should be intricate.
0:03:47 > 0:03:50The key thing here, which we'll be looking for,
0:03:50 > 0:03:54is not having a thick base or thick sides or a thick top.
0:03:54 > 0:03:55The thinner the better.
0:03:57 > 0:03:59Just getting the pastry started.
0:03:59 > 0:04:02Game pie is made with hot water crust,
0:04:02 > 0:04:06a robust pastry created by boiling water and fat in a pan
0:04:06 > 0:04:08then adding flour.
0:04:08 > 0:04:10Made properly, it should seal-in the moist filling
0:04:10 > 0:04:12and keep its moulded shape.
0:04:13 > 0:04:15- Morning, Paul. - Morning, Paul. Morning, Mary.
0:04:15 > 0:04:18Morning. What have you chosen as your raised pie?
0:04:18 > 0:04:22The meats inside are going to be venison, pheasant, pigeon and boar.
0:04:22 > 0:04:23Wild boar?
0:04:23 > 0:04:24Wild boar.
0:04:24 > 0:04:26Paul's Not A Boaring Pie
0:04:26 > 0:04:29will be flavoured with cayenne pepper, juniper berries and shallots.
0:04:29 > 0:04:32Now the pastry itself, what tin are you using?
0:04:32 > 0:04:34The tin's just on the side there.
0:04:34 > 0:04:37This is a modern version of the Victorian tins.
0:04:37 > 0:04:41They were beautifully fluted around the outside,
0:04:41 > 0:04:44so you pressed the pastry and then you got this very attractive design.
0:04:44 > 0:04:47And it would have all sorts of decoration on the top.
0:04:47 > 0:04:48What are you going to be doing?
0:04:48 > 0:04:51Just some leaves around the edges and more leaves in the centre.
0:04:51 > 0:04:54Sorry to let you down! Thank you.
0:04:55 > 0:04:59Ornate pie moulds were all the rage amongst aspiring Victorians,
0:04:59 > 0:05:01as advances in mass production made them more affordable.
0:05:01 > 0:05:04Last week's Star Baker, firefighter Mat,
0:05:04 > 0:05:07has unearthed a genuine antique of the era.
0:05:07 > 0:05:09Right, Mat, show us your tin.
0:05:10 > 0:05:11Oh, that's a classic!
0:05:11 > 0:05:13So where's this one come from, then?
0:05:13 > 0:05:17That's my mate Dangerous Dave's mum's tin. Sheila.
0:05:17 > 0:05:181850.
0:05:19 > 0:05:23Sheila's tin will be used to form Mat's Raised Venison and Pigeon Pie.
0:05:23 > 0:05:26He's adding pork belly and bacon to his game
0:05:26 > 0:05:28and flavouring it with mixed herbs.
0:05:28 > 0:05:29What decoration have you got?
0:05:29 > 0:05:32- I'm doing some plaits around the outside...- Lovely.
0:05:32 > 0:05:34..and some antlers in the middle.
0:05:34 > 0:05:37The idea is to try and get them standing up.
0:05:37 > 0:05:38How would you do that?
0:05:38 > 0:05:40Just sort of make them on the side and then, hopefully,
0:05:40 > 0:05:43I was going to try and bake them after and then stick them in.
0:05:43 > 0:05:44- Thank you.- Cheers.
0:05:47 > 0:05:49While Paul and Mat are tailoring their pies
0:05:49 > 0:05:51to traditional Victorian tastes,
0:05:51 > 0:05:54Tamal and Nadiya are taking a more flamboyant approach
0:05:54 > 0:05:55to their flavours.
0:05:57 > 0:05:58- Morning, Tamal.- Morning.
0:05:58 > 0:06:00Tell us all about your raised pie.
0:06:00 > 0:06:03I'm doing a Middle Eastern flavoured themed game pie.
0:06:03 > 0:06:06And then I'm frying the meat in a spice mix.
0:06:06 > 0:06:08So it's ras el hanout and then there's some extra...
0:06:08 > 0:06:10- I beg your pardon?- Ras el hanout. Is that how you say it?
0:06:10 > 0:06:13- Do we know what...? - Ras el hanout.- That one.
0:06:13 > 0:06:14I think she's angling for a taste.
0:06:17 > 0:06:18Yes...
0:06:18 > 0:06:19It isn't chilli. It isn't hot.
0:06:19 > 0:06:22- No. There's a little bit of paprika. - It's aromatic.
0:06:23 > 0:06:27Tamal's spices will flavour his rabbit, pigeon and venison filling.
0:06:27 > 0:06:31With almonds, apricots and minced lamb completing his Arabian theme.
0:06:31 > 0:06:34Having minced lamb means that it will hold together
0:06:34 > 0:06:36and not all fall apart, which is good.
0:06:36 > 0:06:38Why do you need something that's quite fatty?
0:06:38 > 0:06:40Is that because game's very lean?
0:06:40 > 0:06:42Well, it makes a much better pie.
0:06:42 > 0:06:44Fat is our friend!
0:06:44 > 0:06:46- Good luck, Tamal. Thank you very much.- Cheers.
0:06:47 > 0:06:49I assume the Chinese five spice
0:06:49 > 0:06:51isn't typical of Victorian cooking,
0:06:51 > 0:06:55but I experimented with lots of other flavours
0:06:55 > 0:06:56and actually really like this.
0:06:56 > 0:06:58It's quite aromatic. It's a little bit different.
0:06:59 > 0:07:01Nadiya's Aromatic Game Pie
0:07:01 > 0:07:05will be jam-packed with pheasant, venison and duck.
0:07:05 > 0:07:07Which were your five spices?
0:07:07 > 0:07:11Orange, star anise, ginger, fennel and cassia bark.
0:07:11 > 0:07:12Cassia bark?
0:07:12 > 0:07:15In Victorian times, they would have used mace,
0:07:15 > 0:07:17the outside of the nutmeg,
0:07:17 > 0:07:19but many of the spices you've mentioned
0:07:19 > 0:07:21wouldn't have been available.
0:07:21 > 0:07:23Let's hack up some meat!
0:07:26 > 0:07:27Just getting on with my filling,
0:07:27 > 0:07:30so I'm cooking the meat just to brown it off a little bit.
0:07:30 > 0:07:32It helps to enhance the flavours.
0:07:32 > 0:07:36Unlike the landed gentry, who ate it all year round,
0:07:36 > 0:07:38for the Victorian middle classes,
0:07:38 > 0:07:40game was an expensive seasonal treat
0:07:40 > 0:07:44and serving it in a pie showed you were on the way up the social ladder.
0:07:44 > 0:07:46I'm used to working with some of the meats
0:07:46 > 0:07:48but game meat's not something you do all the time.
0:07:48 > 0:07:50But it can be dry.
0:07:50 > 0:07:54One of the first things that I properly cooked was pheasant
0:07:54 > 0:07:58and it was a competition at school called Highland Chef.
0:07:58 > 0:08:00And I won it.
0:08:00 > 0:08:02I got quite a good nickname of Bird Girl
0:08:02 > 0:08:04for a really long time after that!
0:08:05 > 0:08:08Good morning, Flora. Tell us all about your game pie.
0:08:08 > 0:08:11I am doing a sage and game pie
0:08:11 > 0:08:15with pheasant, pigeon and rabbit.
0:08:15 > 0:08:16Interesting.
0:08:16 > 0:08:19Country girl Flora is adding pork belly to her game,
0:08:19 > 0:08:23flavouring it with traditional herbs, shallots and Muscat wine.
0:08:23 > 0:08:25And the decoration on the top, what are you doing?
0:08:25 > 0:08:28I've got a lattice that I'm going to stick on top
0:08:28 > 0:08:30- and then cut some leaves going around the side.- Lovely.
0:08:30 > 0:08:32Seems to be under control.
0:08:32 > 0:08:33Thank you.
0:08:35 > 0:08:37Flora isn't the only baker
0:08:37 > 0:08:39experienced at with working with game.
0:08:39 > 0:08:41The inspiration for this pie was,
0:08:41 > 0:08:43shortly after I moved to Cambridgeshire,
0:08:43 > 0:08:45I came across a hare on the road
0:08:45 > 0:08:48and I just thought, "I can't let this go to waste."
0:08:48 > 0:08:50Thus began my passion, really,
0:08:50 > 0:08:53for picking up animals that had been, erm...
0:08:53 > 0:08:55They'd been bumped on the road. They hadn't been pancaked!
0:08:57 > 0:09:00- Hello, Ian.- Good morning. - Can you tell us about your game pie?
0:09:00 > 0:09:02I am doing what I'm calling Road Kill Pie.
0:09:02 > 0:09:03Mm-hm...?
0:09:05 > 0:09:07Ian's pie is a veritable meat feast
0:09:07 > 0:09:10of venison, partridge, guinea fowl, sausage and streaky bacon
0:09:10 > 0:09:13baked inside a home-made mould.
0:09:13 > 0:09:15Can you tell us about the decoration on the top?
0:09:15 > 0:09:16It's my very simplified bird.
0:09:16 > 0:09:18I'm going to put a wing around it
0:09:18 > 0:09:20and then the eyehole is going to be sort of the steam hole.
0:09:20 > 0:09:24So there's going to be a little decoration around there, but it's relatively simple.
0:09:29 > 0:09:31Unlike delicate shortcrust,
0:09:31 > 0:09:33hot water crust can be kneaded.
0:09:33 > 0:09:36This develops the gluten, making it strong enough to shape.
0:09:37 > 0:09:40The mould is sort of half the decoration, really.
0:09:40 > 0:09:42So you want the pie to really stick to the mould.
0:09:44 > 0:09:47Their pie casing should be rolled thin enough to bake crisply.
0:09:47 > 0:09:49Too flimsy and the filling could seep out.
0:09:52 > 0:09:55The method of rolling it out...
0:09:55 > 0:09:56it's leaked every time with me.
0:09:58 > 0:10:00Bit of time just manipulating it.
0:10:01 > 0:10:03So just putting in the filling now.
0:10:07 > 0:10:09I'm just going to pack it as densely as possible,
0:10:09 > 0:10:13because it does shrink away to nothing when it's getting cooked.
0:10:14 > 0:10:17For image-conscious social climbing Victorians
0:10:17 > 0:10:20the decorations on a pie were as important as its contents.
0:10:24 > 0:10:27Middle Eastern flavours made me think of the Arabian Nights.
0:10:27 > 0:10:30On the side of the pie, there's going to be some crescent moons
0:10:30 > 0:10:31and the roses,
0:10:31 > 0:10:34I imagined like if the stories were being told in a garden.
0:10:34 > 0:10:36It all makes sense up here.
0:10:38 > 0:10:40It looks attractive enough.
0:10:41 > 0:10:45When you're sort of running out of time, you've got to prioritise, really.
0:10:45 > 0:10:46Right, I'm going in.
0:10:50 > 0:10:51I think I filled it too much.
0:10:51 > 0:10:53I think it's quite crammed.
0:10:55 > 0:10:59To get a crisp crust, the pies should be baked at a high temperature.
0:10:59 > 0:11:03Then the heat reduced or the game will be overcooked and dry.
0:11:03 > 0:11:07It's in the oven for half an hour to start off with
0:11:07 > 0:11:09and then I'm going to turn it down to 160
0:11:09 > 0:11:10and leave it in there for another hour.
0:11:12 > 0:11:14- What temperature are you doing it? - 200.
0:11:14 > 0:11:17I've just done so much meat, I don't think it's going to cook.
0:11:17 > 0:11:19- For the whole time? - I think I'm going to have to.
0:11:19 > 0:11:21That's a long time. 200...?
0:11:24 > 0:11:26In the pan here, we've got a grisly pot
0:11:26 > 0:11:28of pig trotters and pork bones
0:11:28 > 0:11:31which, hopefully, I'll make a jelly with.
0:11:31 > 0:11:34I'm not sure if it'll work, but I might as well try it.
0:11:38 > 0:11:40OK, bakers, we're very game to eat your pie.
0:11:40 > 0:11:43And in an hour, yes an hour,
0:11:43 > 0:11:44we shall be doing that.
0:11:44 > 0:11:46For game to be cooked through,
0:11:46 > 0:11:49it needs to reach at least 65 degrees.
0:11:51 > 0:11:52It's really low.
0:11:52 > 0:11:54It's at 26.
0:11:54 > 0:11:55That's 26?
0:11:56 > 0:11:59Well, having it out there's not going to help, is it?
0:11:59 > 0:12:01I might put it up to 220.
0:12:01 > 0:12:02- Really?- To 220?
0:12:02 > 0:12:04- You'll burn the pastry. - Jesus...!
0:12:07 > 0:12:09How's that jelly coming along?
0:12:09 > 0:12:10Erm...
0:12:10 > 0:12:12It's kind of reduced down a lot.
0:12:12 > 0:12:16Oh, God, I've just had a pig's trotter sauna!
0:12:25 > 0:12:26Right, don't look at it.
0:12:26 > 0:12:29It's not going to improve anything by looking at it.
0:12:31 > 0:12:32Right, you horrible lot,
0:12:32 > 0:12:34five minutes to get them pies out
0:12:34 > 0:12:36or it's to the workhouse for the lot of you!
0:12:38 > 0:12:40Oh, 71.
0:12:40 > 0:12:41You've got 71?
0:12:42 > 0:12:45That's definitely done in the middle.
0:12:45 > 0:12:4667.
0:12:48 > 0:12:49It's not hot enough.
0:12:52 > 0:12:55It's better than it was at home and there's no leaks.
0:13:05 > 0:13:06Oh, God...
0:13:06 > 0:13:07- Yes!- Yes!
0:13:11 > 0:13:14The wobble is perfect. I'm happy with that.
0:13:15 > 0:13:16One minute for this bake.
0:13:18 > 0:13:19Flora, one minute.
0:13:22 > 0:13:24Ah...!
0:13:25 > 0:13:2665.3!
0:13:26 > 0:13:28She's coming. She's going to need to come out.
0:13:35 > 0:13:37As Queen Victoria used to say,
0:13:37 > 0:13:39"Please put your pies to the end of the benches.
0:13:39 > 0:13:40"I can't wait to try them."
0:13:40 > 0:13:42Time's up!
0:13:48 > 0:13:51I don't know what everyone was worried about, really. That was easy.
0:13:55 > 0:13:58Paul and Mary are looking for an ornately decorated pie
0:13:58 > 0:14:00made from thin, crisp pastry,
0:14:00 > 0:14:02filled with tender flavoursome game.
0:14:06 > 0:14:08Overall, the bake looks fantastic.
0:14:08 > 0:14:11The colour down on the side with that mould looks amazing.
0:14:11 > 0:14:12Very classic looking.
0:14:12 > 0:14:14And the antlers...
0:14:14 > 0:14:17They look more like dolphins to be honest, or dogs. I'm not sure what they are.
0:14:17 > 0:14:20I could've done with a bit more time on the antlers, to be fair.
0:14:22 > 0:14:26That looks a really well-packed pie.
0:14:26 > 0:14:29You've got the bottom baked and the sides baked beautifully.
0:14:29 > 0:14:31I think the top could have done with a little bit longer.
0:14:31 > 0:14:33And the meat is tender.
0:14:33 > 0:14:35You've got the herbs right.
0:14:35 > 0:14:36I think, overall, it's not bad.
0:14:36 > 0:14:39I think the flavour is good in the game.
0:14:39 > 0:14:41I think it needed an addition of maybe bacon.
0:14:41 > 0:14:43Right. There is bacon in it.
0:14:43 > 0:14:44Yeah, more.
0:14:44 > 0:14:45Yeah.
0:14:51 > 0:14:53Just to remind you
0:14:53 > 0:14:55that we asked for a highly-decorated pie.
0:14:55 > 0:14:58Oh, there's the foot, though, Mary. There's a little foot.
0:14:58 > 0:15:00- OK, if we take that off. - And the wing and the eye...
0:15:00 > 0:15:02So what you've done is a wing?
0:15:02 > 0:15:04A wing and a little eye.
0:15:07 > 0:15:10The appearance is absolutely beautiful.
0:15:10 > 0:15:12The pastry, it's a bit thick underneath.
0:15:12 > 0:15:15Yeah, sides, bottom, far too thick.
0:15:15 > 0:15:16You can half that.
0:15:16 > 0:15:19The filling is absolutely exceptional.
0:15:19 > 0:15:21It is beautifully tender.
0:15:21 > 0:15:23I just wonder how that jelly is...?
0:15:24 > 0:15:26Is that a game changer, Mary?
0:15:27 > 0:15:29It's beautifully set. It's lightly flavoured.
0:15:29 > 0:15:31- And it's the real thing.- Great.
0:15:31 > 0:15:32- Well done.- Thank you.
0:15:39 > 0:15:40That looks...
0:15:40 > 0:15:42extremely delicate.
0:15:42 > 0:15:44- Beautiful design on the top.- Yeah.
0:15:47 > 0:15:49Wow...
0:15:49 > 0:15:50Strong bake all the way around.
0:15:53 > 0:15:56The game's being lost a lot by the spices.
0:15:56 > 0:15:57This is a game pie.
0:15:57 > 0:16:01We should taste the game and it's strongly spiced.
0:16:01 > 0:16:04I think it's set out beautifully, it looks great
0:16:04 > 0:16:06- but, for me, just too much spice. - OK.
0:16:15 > 0:16:16The overall appearance,
0:16:16 > 0:16:19particularly of the top, I think is most attractive.
0:16:19 > 0:16:20These roses look great.
0:16:21 > 0:16:24Look how moist it is in there.
0:16:25 > 0:16:27You can see it's almost setting itself.
0:16:27 > 0:16:30The mince lamb would have done part of this job for you.
0:16:30 > 0:16:31That's very clever.
0:16:33 > 0:16:37It has that spiciness, not too much spice, not to knock you back.
0:16:37 > 0:16:39It's a gentle blend of spices.
0:16:39 > 0:16:41Do you know what?
0:16:41 > 0:16:42That's... That's fantastic.
0:16:42 > 0:16:44I mean, really well done.
0:16:44 > 0:16:46- Thank you.- Oh, the handshake... - Well done.- Thank you.
0:16:46 > 0:16:48Thanks a lot.
0:16:56 > 0:16:57The decoration...
0:16:57 > 0:16:58Remind me what that is?
0:16:58 > 0:17:01It's just some leaves in the centre, there's a few leaves on the outside
0:17:01 > 0:17:04and a small bird leaf on the top there.
0:17:04 > 0:17:07I can see what you are trying to do. It just loses its way a little bit.
0:17:07 > 0:17:10- Great filling inside.- Yeah!
0:17:10 > 0:17:13You've gone a bit thick there on a corner. This corner's better.
0:17:13 > 0:17:14Just around here...
0:17:15 > 0:17:17..it's a little bit underdone.
0:17:19 > 0:17:20Pastry has a nice flavour.
0:17:20 > 0:17:22It's quite a tough meat, that.
0:17:22 > 0:17:24You may have overbaked it slightly.
0:17:24 > 0:17:25Mm-hm.
0:17:25 > 0:17:28- I expected a little bit more moisture in there, to be honest. - Right.
0:17:28 > 0:17:31It's been ruined slightly by overbaking it, overcooking it.
0:17:31 > 0:17:32Thank you.
0:17:32 > 0:17:33Thank you.
0:17:42 > 0:17:45You've caught it all round the edge. It's ballooned quite a lot.
0:17:45 > 0:17:48Er, overfilled, probably.
0:17:50 > 0:17:52Is... This is?
0:17:52 > 0:17:54- Pigeon.- The pigeon... - Is a little tough.- Yes.
0:17:54 > 0:17:56The rest of it is beautifully tender.
0:17:56 > 0:17:58And the pastry is...
0:18:00 > 0:18:01..crisp, which is what we like.
0:18:01 > 0:18:02Thank you.
0:18:09 > 0:18:12I was expecting to be
0:18:12 > 0:18:16hung, drawn and quartered during that judging.
0:18:16 > 0:18:17And I wasn't.
0:18:17 > 0:18:20Which is a blooming miracle!
0:18:20 > 0:18:21Not good.
0:18:21 > 0:18:23Not a good game pie.
0:18:23 > 0:18:26I know I can do better, so that's a bit disappointing.
0:18:27 > 0:18:28Woo-woooo!
0:18:28 > 0:18:30Never thought I'd get a handshake from Paul.
0:18:32 > 0:18:34Maybe a little bit of confidence has come back.
0:18:35 > 0:18:38We know where that's going to go, though, don't we?
0:18:42 > 0:18:44When it comes to Victorian domestic cuisine,
0:18:44 > 0:18:47one name towers above all else, like a great sponge colossus.
0:18:50 > 0:18:51That name is Mrs Beeton.
0:18:52 > 0:18:55But despite her image as the quintessential home cook,
0:18:55 > 0:19:00a close look at her early baking recipes reveals a scandalous secret.
0:19:01 > 0:19:03If you really want to know where Mrs Beeton comes from,
0:19:03 > 0:19:05you have to look here.
0:19:05 > 0:19:07This is the English Woman's Domestic Magazine,
0:19:07 > 0:19:10founded and edited by her husband, Samuel Beeton.
0:19:10 > 0:19:13He brought her, his young bride of 21,
0:19:13 > 0:19:17into the business to write the cookery column.
0:19:17 > 0:19:20She'd had absolutely no experience or interest at all.
0:19:20 > 0:19:23And we know that because the first recipe she ever included
0:19:23 > 0:19:24was for sponge cake.
0:19:24 > 0:19:28But, unfortunately, she forgot to mention that you have to use flour.
0:19:29 > 0:19:31That's a base element, isn't it, really?
0:19:31 > 0:19:35- You'd have thought, wouldn't you? - Otherwise it's just a batter or a lake.
0:19:36 > 0:19:39Mrs Beeton might not have been a natural-born baker,
0:19:39 > 0:19:41but she was a canny editor,
0:19:41 > 0:19:43trawling historical cookbooks
0:19:43 > 0:19:45to compile her first full-length publication
0:19:45 > 0:19:49Mrs Beeton's Book Of Household Management.
0:19:49 > 0:19:51How many recipes did she actually create and originate?
0:19:51 > 0:19:53I've only been able to find one.
0:19:53 > 0:19:56It's called Useful Soup for Benevolent Purposes.
0:19:56 > 0:19:58Oh...
0:19:58 > 0:19:59I've been looking for one of those!
0:19:59 > 0:20:02I've only ever managed to find either a Useful Soup or a Benevolent Soup.
0:20:02 > 0:20:04But never managed to combined the two.
0:20:05 > 0:20:09Hitting the shelves in 1861, the same year as Great Expectations,
0:20:09 > 0:20:12Mrs Beeton's book outsold Dickens,
0:20:12 > 0:20:14as Victorian housewives sought the secret
0:20:14 > 0:20:17to baking flamboyant dinner table centrepieces.
0:20:17 > 0:20:20And it has remained in print for over 150 years.
0:20:28 > 0:20:31The bakers have no idea which 19th century recipe
0:20:31 > 0:20:32they're about to revive.
0:20:36 > 0:20:39Bakers, it's that time again. It's the Technical Challenge.
0:20:39 > 0:20:42And for this one, Mary has raided her antique cookbooks
0:20:42 > 0:20:46and has come up with a marvellous recipe from the 1890s.
0:20:46 > 0:20:49Before they disappear into the tent of dreams,
0:20:49 > 0:20:51Mary, do you have any advice for the bakers?
0:20:51 > 0:20:53Timing is really important,
0:20:53 > 0:20:55so you really must get going.
0:20:55 > 0:20:56Gosh...
0:20:56 > 0:20:58Motivational and frightening!
0:20:58 > 0:20:59Tarty-bye, tarty-bye!
0:20:59 > 0:21:02- Lots of love.- Off you go now. - Lots of love, but leave.
0:21:02 > 0:21:05Mary and Paul would like you to make...Tennis Cake.
0:21:06 > 0:21:09Yes. You and us both.
0:21:09 > 0:21:11Now, this is a rich fruitcake
0:21:11 > 0:21:14decorated with an icing that became royal
0:21:14 > 0:21:17after Queen Victoria used it on her own wedding cake.
0:21:17 > 0:21:19You've got three hours to make this.
0:21:19 > 0:21:20- On your marks.- Get set.- Bake!
0:21:27 > 0:21:28Oh, my God!
0:21:29 > 0:21:31Just sounds like a very...
0:21:32 > 0:21:33..strange little recipe.
0:21:35 > 0:21:38I mean, it can't be that hard, right? It's cake.
0:21:40 > 0:21:42Mary, what were you thinking?
0:21:42 > 0:21:44A fruitcake as a Technical Challenge?
0:21:44 > 0:21:47It's not so much making it, it's the cooling of it, isn't it?
0:21:47 > 0:21:50I reminded them in the tent that they had to get going.
0:21:50 > 0:21:53In the first half hour, they've got to make the fruitcake.
0:21:53 > 0:21:56While that's baking, they can get on with the top.
0:21:56 > 0:22:00Any one of those things could break down. Almond paste...could go wrong.
0:22:00 > 0:22:02Sugar paste... Making that can go wrong.
0:22:02 > 0:22:04Colouring sugar paste can go wrong.
0:22:04 > 0:22:07Piping could go wrong.
0:22:07 > 0:22:09The net... Well, that's easy to get wrong.
0:22:13 > 0:22:15It's all about texture. It's about flavour.
0:22:15 > 0:22:18It's about consistency in the fruitcake, as well.
0:22:18 > 0:22:21If they get going and get that cake in the oven early
0:22:21 > 0:22:23and they spend time on the intricate design,
0:22:23 > 0:22:26we should get some wonderful cakes.
0:22:26 > 0:22:28It's all about the timing.
0:22:32 > 0:22:35The instructions aren't that detailed, no.
0:22:35 > 0:22:37It sort of says, "Using the creaming method, make the cake."
0:22:39 > 0:22:42What more do you need to know, other than that, you know?
0:22:44 > 0:22:46I'm just going to prep all the fruit,
0:22:46 > 0:22:48because I assume that needs to go in the cake, as well.
0:22:50 > 0:22:52Cor, it's hot!
0:22:54 > 0:22:55So size is important.
0:22:55 > 0:22:57So you don't want the fruit to be too big,
0:22:57 > 0:22:59because it will just sink down to the bottom.
0:23:00 > 0:23:03The bakers need to be quick off the blocks.
0:23:04 > 0:23:05Such a dense fruitcake
0:23:05 > 0:23:08should be baked for at least two of the three hours,
0:23:08 > 0:23:11a fact Mary's recipe neglects to mention.
0:23:12 > 0:23:14I'm assuming it's quite a slow bake.
0:23:14 > 0:23:17So I think it's really important to get it in the oven really fast.
0:23:21 > 0:23:24It's in, yeah. Which is kind of a bit of a relief.
0:23:29 > 0:23:31Right, next, almond paste.
0:23:31 > 0:23:34Almond paste is how the Victorians referred to marzipan.
0:23:36 > 0:23:40Get all the ground almonds in and get the icing sugar, the caster sugar, the almond extract
0:23:40 > 0:23:42and the egg whites in there.
0:23:42 > 0:23:44Mix the ingredients in one by one, until you get a dough.
0:23:44 > 0:23:46Should be easy enough...
0:23:48 > 0:23:50Bakers, you've had over half an hour.
0:23:50 > 0:23:51Urgh...!
0:23:51 > 0:23:52Timing is of the essence.
0:23:52 > 0:23:55You might want to get your cakes in the oven as soon as you possibly can.
0:23:57 > 0:23:58OK, I'm going in.
0:24:03 > 0:24:05"Roll out the almond paste.
0:24:05 > 0:24:07"Cut it into 23 by 15 centimetres rectangle
0:24:07 > 0:24:10"and place it on a silicone sheet."
0:24:11 > 0:24:13OK, make the royal icing. Let's make the royal icing.
0:24:15 > 0:24:19Royal icing will be used to pipe the net, rackets and decorative border.
0:24:21 > 0:24:23I think royal icing is the stuff that kind of dries
0:24:23 > 0:24:25when it gets piped.
0:24:25 > 0:24:28"Divide the royal icing into three colours. One third pale pink...
0:24:29 > 0:24:31"..one third light gold
0:24:31 > 0:24:34"and leave the last third white."
0:24:38 > 0:24:41To make the surface of the tennis court,
0:24:41 > 0:24:43Mary's recipe asks for sugar paste.
0:24:45 > 0:24:47Never even thought of making my own sugar paste.
0:24:47 > 0:24:50I imagine it's not a home baker thing.
0:24:52 > 0:24:53Oh, it's weird...
0:24:53 > 0:24:56I have made sugar paste before. I actually made it yesterday.
0:24:57 > 0:24:59For another recipe, so...
0:24:59 > 0:25:01Shot myself in the foot by saying that, didn't I?
0:25:01 > 0:25:04The magic ingredient in this is gelatine.
0:25:04 > 0:25:06A lot of gelatine in Victorian food.
0:25:06 > 0:25:11I have visions that Victorians used to, like, worship gelatine.
0:25:12 > 0:25:15The gelatine must be melted over a gentle heat,
0:25:15 > 0:25:17otherwise the mixture will seize.
0:25:17 > 0:25:18Whoops...!
0:25:18 > 0:25:21I've just been heating that on full whack.
0:25:21 > 0:25:22That's good, isn't it?!
0:25:25 > 0:25:28Then plenty of icing sugar is added gradually,
0:25:28 > 0:25:30until the paste can be rolled out.
0:25:32 > 0:25:35Just has to be pliable and dry.
0:25:35 > 0:25:36I think it's there.
0:25:37 > 0:25:40Like, not sticky. Like, it's not sticking to my hands anymore.
0:25:40 > 0:25:42Oh, maybe I should do it again.
0:25:42 > 0:25:44That wasn't very wise of me.
0:25:50 > 0:25:51This is a joke, innit?
0:25:56 > 0:25:59What is that? Sugar paste?
0:26:00 > 0:26:03Yeah. Mine's quite different to yours, innit?
0:26:03 > 0:26:04It is, yeah.
0:26:04 > 0:26:06Everyone else has got it like...
0:26:07 > 0:26:10..something that you can actually roll out.
0:26:10 > 0:26:12I don't know now. It's just weird.
0:26:15 > 0:26:19"Roll out the green sugar paste and place on top of the almond paste." I'm about to do that now.
0:26:24 > 0:26:28I've gone for texture. Has anyone else gone for texture? Probably not.
0:26:28 > 0:26:30So what's happened with that icing?
0:26:30 > 0:26:33I can't make it. Do you know what I mean? I'm just getting the hump now.
0:26:33 > 0:26:35Don't get the hump. You're brilliant.
0:26:35 > 0:26:37It just won't go right. Oh, this is...
0:26:37 > 0:26:39- Honestly! - Have you got time to do it again?
0:26:39 > 0:26:41- It's annoying, isn't it? - Listen, mate...
0:26:41 > 0:26:44Don't let a fondant tennis court be the end of you!
0:26:44 > 0:26:45I know, but this is it.
0:26:49 > 0:26:52The bakers have just an hour to bake, cool
0:26:52 > 0:26:54and decorate their Victorian tennis cakes.
0:26:57 > 0:26:58No. Not ready.
0:27:00 > 0:27:02Oh, it's nowhere near yet.
0:27:02 > 0:27:05Taking it out too soon could leave the cake raw inside,
0:27:05 > 0:27:09but every minute they wait eats into their cooling time.
0:27:09 > 0:27:11Turned it up by ten degrees.
0:27:11 > 0:27:13It's just taking so long.
0:27:14 > 0:27:17Says, "Use number three nozzle, three quarters of the white paste.
0:27:17 > 0:27:19"Pipe the outline of the tennis court,
0:27:19 > 0:27:22"but leave a 1.5 centimetre gap around the edge of the paste."
0:27:23 > 0:27:26I think I can remember what a tennis court looks like.
0:27:29 > 0:27:32It just looks like something green with a rectangle on it.
0:27:32 > 0:27:34I don't know what a tennis court looks like.
0:27:34 > 0:27:35You've never played tennis?
0:27:35 > 0:27:37I have. I just never paid attention to the lines.
0:27:39 > 0:27:41Tennis nets, tennis nets...
0:27:41 > 0:27:43Two small tennis rackets.
0:27:49 > 0:27:52Trying to get rid of the evidence of this, really.
0:27:52 > 0:27:53Pipe round the edges, actually.
0:27:53 > 0:27:55So I might be able to get away with the fact that...
0:27:55 > 0:27:58that this is pretty shocking.
0:28:00 > 0:28:02Bakers, it's 30 all.
0:28:02 > 0:28:0630 minutes are all that you have.
0:28:09 > 0:28:11I'm going to take it out.
0:28:12 > 0:28:13Clean.
0:28:14 > 0:28:15Clean.
0:28:16 > 0:28:17Clean.
0:28:24 > 0:28:25It's sunk a little bit.
0:28:25 > 0:28:27But, other than that, it's all right.
0:28:31 > 0:28:32Damn, damn, damn, damn!
0:28:35 > 0:28:36Not keen on these tins.
0:28:41 > 0:28:43I'm really not happy with my icing.
0:28:46 > 0:28:47No, they're not set.
0:28:51 > 0:28:53Oh, the handle's not ready yet.
0:28:53 > 0:28:54- Fridge, fridge!- Fridge?
0:28:54 > 0:28:56Oh, no, I think I'm going to freeze.
0:28:56 > 0:28:58- Freeze?- I'll freeze, you fridge.
0:29:05 > 0:29:08OK, bakers, that's ten-nis minutes.
0:29:08 > 0:29:10Ten-nis minutes to go.
0:29:10 > 0:29:13"Place the almond paste and sugar paste tennis court
0:29:13 > 0:29:16"on top of the cake, leaving the side bare."
0:29:18 > 0:29:20You've only got to get the surface.
0:29:20 > 0:29:21It's too hot. It's boiling!
0:29:22 > 0:29:24It's not going to do in time.
0:29:26 > 0:29:28It's a bit darker than everybody else's.
0:29:33 > 0:29:37"Decorate by sitting the tennis court upright on the court and the rackets either side."
0:29:48 > 0:29:50What did you do that with?
0:29:50 > 0:29:51- Icing?- Yeah.
0:29:51 > 0:29:52Oh, it's yellow.
0:29:52 > 0:29:55Yeah, I probably left it in the oven too long!
0:29:55 > 0:29:56Oven?
0:29:58 > 0:29:59Yeah.
0:30:00 > 0:30:03- Were we supposed to put it in the oven?- I don't know!
0:30:03 > 0:30:05Bakers, one minute till you're due on court.
0:30:07 > 0:30:08They're all broken.
0:30:08 > 0:30:10Just going to have to put these on as they are.
0:30:15 > 0:30:17Argh...!
0:30:29 > 0:30:32Time, ladies and gentlemen, please!
0:30:32 > 0:30:33Oh...
0:30:33 > 0:30:34You've done the net.
0:30:34 > 0:30:37- I think you're the only person who has.- Mat baked his.
0:30:37 > 0:30:39- Baked...?- His decorations.
0:30:39 > 0:30:41Oh, really?
0:30:41 > 0:30:43- What, to try and get them to fix? - I don't know!
0:30:45 > 0:30:47It's time to find out who's served an ace
0:30:47 > 0:30:51and who will be awarded double fault from Paul and Mary.
0:30:52 > 0:30:56- Right, shall we start from this side, Mary?- Indeed.
0:30:56 > 0:30:57Now, we asked for a net to be up.
0:30:57 > 0:30:59We have got...partial net.
0:30:59 > 0:31:02We've got beautiful, flat sugar paste.
0:31:02 > 0:31:05There's a little bit of action in the front there.
0:31:05 > 0:31:07Oh, it just got stuck into the side of the tin.
0:31:07 > 0:31:09Oh, right, yeah.
0:31:09 > 0:31:12It's good distribution of the fruit.
0:31:14 > 0:31:17It tastes good, the fruitcake. Nice and moist, too.
0:31:17 > 0:31:19Let's move on to the next one.
0:31:19 > 0:31:22The net is absolutely straight.
0:31:22 > 0:31:24Neat piping around the outside.
0:31:24 > 0:31:26Good fruit distribution in this one.
0:31:26 > 0:31:30And we've got a nice, light crust around the outside.
0:31:32 > 0:31:34- It's like hot Christmas cake.- Mm.
0:31:34 > 0:31:37Moving on to number three.
0:31:37 > 0:31:39This looks like a tennis court from Hades!
0:31:40 > 0:31:42- The net...- Is standing.
0:31:42 > 0:31:45It's standing, yeah. It looks like a fence.
0:31:45 > 0:31:47I think a ball would probably go through that, if I'm honest.
0:31:47 > 0:31:50A little bit of a dip in the middle. And the colour...
0:31:50 > 0:31:54There seems to be little extra bits of green around the outside here.
0:31:54 > 0:31:56Don't quite know how that got there.
0:31:58 > 0:32:00In the very middle here, it is raw.
0:32:00 > 0:32:02Needed a little longer in the oven.
0:32:02 > 0:32:04That's why it's got a dip there.
0:32:05 > 0:32:08Moving on to the next one.
0:32:08 > 0:32:10The pipe work is pretty good. A little bit of a dip.
0:32:10 > 0:32:11Where's the net?
0:32:14 > 0:32:16It's got a strong bake all the way around.
0:32:17 > 0:32:21Good flavour, though. Nice cake that, Mary.
0:32:21 > 0:32:23Moving on to the next one. We have a net.
0:32:23 > 0:32:24But it's just had a tumble.
0:32:24 > 0:32:26It's had a bit of a fall, that one.
0:32:26 > 0:32:28Beautifully piped round the outside.
0:32:31 > 0:32:34Looks as though it's been caught slightly.
0:32:34 > 0:32:36You can taste the burntness slightly on this, can't you?
0:32:36 > 0:32:39It's slightly overcooked around the outside.
0:32:39 > 0:32:41Mm. Let's move on to the last one.
0:32:42 > 0:32:44The piping's not bad, but no net.
0:32:44 > 0:32:45No net.
0:32:47 > 0:32:50I think it's slightly under,
0:32:50 > 0:32:53and it has caused that bit of a dip in the middle.
0:32:54 > 0:32:57Again, the fruit is beautifully distributed.
0:33:00 > 0:33:04Mary and Paul will now seed the cakes from worst to best.
0:33:04 > 0:33:06That was good. That was quite good.
0:33:07 > 0:33:09In sixth place is...
0:33:09 > 0:33:11this one.
0:33:11 > 0:33:14Mat. Net was fantastic.
0:33:14 > 0:33:17- Thanks.- Problem with the cake. It was underbaked.
0:33:17 > 0:33:19And in fifth place...
0:33:19 > 0:33:20That's me.
0:33:20 > 0:33:21This was slightly underbaked.
0:33:21 > 0:33:22Mm-hm.
0:33:22 > 0:33:24In fourth, it was this one.
0:33:24 > 0:33:27It's a great-looking cake. You overbaked it.
0:33:27 > 0:33:30And in third place, who's this?
0:33:30 > 0:33:32We've got a well-finished cake.
0:33:32 > 0:33:34Was sort of missing a net.
0:33:34 > 0:33:35In second place is this one.
0:33:37 > 0:33:39It's a nice cake. The other half of the net?
0:33:39 > 0:33:41As I put it on, it just collapsed.
0:33:42 > 0:33:43So in first place?
0:33:44 > 0:33:46Nadiya.
0:33:49 > 0:33:50You managed that net.
0:33:50 > 0:33:53It was a beautifully-baked cake. Well done.
0:33:54 > 0:33:55Yay!
0:33:55 > 0:33:58To be in week seven and to get number one in Technical
0:33:58 > 0:34:00is a massive achievement for me. Massive.
0:34:00 > 0:34:04I think that was my least successful bake in the tent so far, really.
0:34:04 > 0:34:06Looked pretty bad and was raw.
0:34:06 > 0:34:09So, I don't think you can get much worse than that, really.
0:34:09 > 0:34:12Oh, it's just... It's cakes, isn't it?
0:34:12 > 0:34:15I mean, almost every time I've done badly, it's been cakes.
0:34:15 > 0:34:17Yeah, I'm a bit disappointed with that.
0:34:17 > 0:34:20Really pleased that this morning went well.
0:34:20 > 0:34:23As long as I don't do something terrible tomorrow. Let's see.
0:34:34 > 0:34:36Pigeon, jelly and tennis.
0:34:36 > 0:34:38It's been game, set and match. Quite literally.
0:34:38 > 0:34:41Who do you think might be in contention for Star Baker?
0:34:41 > 0:34:43There's two. There's Tamal and Nadiya.
0:34:43 > 0:34:45I think Nadiya did well. She won the Technical.
0:34:45 > 0:34:47Her game pie was very good.
0:34:47 > 0:34:50The thing that ruined it was spices. She overwhelmed all the flavours.
0:34:50 > 0:34:52But when you win the Technical Challenge
0:34:52 > 0:34:53like Nadiya did, who knows, you know?
0:34:53 > 0:34:56Tamal, I think has done really well. Third in the Technical.
0:34:56 > 0:34:58I was amazed with Tamal's pie,
0:34:58 > 0:35:00because he just got the spices right.
0:35:00 > 0:35:02I think Mat's got to be a bit careful.
0:35:02 > 0:35:03He was sixth in the Technical
0:35:03 > 0:35:06and dare I say Paul or maybe even Ian.
0:35:06 > 0:35:08Coming fifth in the Technical and having a bad day today,
0:35:08 > 0:35:11you know, could cause some issues.
0:35:18 > 0:35:20One challenge stands between the bakers
0:35:20 > 0:35:23and a place in the quarterfinals.
0:35:26 > 0:35:27Good morning, bakers.
0:35:27 > 0:35:29Or as they would say in Victorian times,
0:35:29 > 0:35:31"Wotcha, cock. Have a banana!"
0:35:31 > 0:35:35Today, Mary and Paul would love you for your Showstoppers
0:35:35 > 0:35:40to create a dessert that sounds a bit like a film star from the 1980s...
0:35:40 > 0:35:41Charlotte Russe.
0:35:41 > 0:35:43Oooh...
0:35:43 > 0:35:45So a charlotte russe is a big, blousy dessert
0:35:45 > 0:35:47with bavarois cream and jelly
0:35:47 > 0:35:49and it has to be freestanding.
0:35:49 > 0:35:51You've got five-and-a-half hours.
0:35:51 > 0:35:53- On your marks.- Get set.- Bake!
0:36:01 > 0:36:04A lot of wobble happening this weekend.
0:36:04 > 0:36:07A lot of wobbles, emotionally, structurally...
0:36:10 > 0:36:13The Showstopper Challenge today is a charlotte russe,
0:36:13 > 0:36:17a traditional Victorian dessert made up of lady's fingers,
0:36:17 > 0:36:20a bavarois cream and jelly.
0:36:20 > 0:36:21Simple enough.
0:36:21 > 0:36:22Or maybe not.
0:36:23 > 0:36:26The most difficult thing in this challenge
0:36:26 > 0:36:29is getting the bavarois and jelly to set
0:36:29 > 0:36:32and they've got to add the right amount of gelatine,
0:36:32 > 0:36:35that it's not too stiff and it's not too runny.
0:36:36 > 0:36:39All the bakers are making traditional sponge fingers
0:36:39 > 0:36:41for their external structure.
0:36:42 > 0:36:45Sponge fingers have got to be nice, light and airy.
0:36:45 > 0:36:48So the way you do that is by whipping up the egg whites
0:36:48 > 0:36:50to get loads of little bubbles in them
0:36:50 > 0:36:51and, when it goes in the oven,
0:36:51 > 0:36:53those expand and it gives you a nice texture.
0:36:54 > 0:36:57This mix needs to be very, very light.
0:36:57 > 0:37:00Fingers are just dense otherwise.
0:37:00 > 0:37:03Most are also using the sponge mix
0:37:03 > 0:37:05to create the base layer of their russe.
0:37:07 > 0:37:08- Hello, Ian.- Morning, morning.
0:37:08 > 0:37:10Right, tell us all about your charlotte russe.
0:37:10 > 0:37:13So we are going to start off, obviously, with that at the bottom,
0:37:13 > 0:37:15then we're going to have some rhubarb compote,
0:37:15 > 0:37:17then some bavarois,
0:37:17 > 0:37:19then another thin layer of compote,
0:37:19 > 0:37:21more bavarois and then, finally, the jelly on top.
0:37:21 > 0:37:23And then a three-dimensional crown.
0:37:23 > 0:37:25- OK.- Gracious!
0:37:25 > 0:37:28Ian's crown will sit atop a ginger jelly,
0:37:28 > 0:37:30flavoured with home-grown lemon verbena.
0:37:30 > 0:37:32So you're really going overboard on the...
0:37:32 > 0:37:34- Yeah, yeah, yeah.- ..on the sponges?
0:37:34 > 0:37:36I was lacking with my decorations yesterday.
0:37:36 > 0:37:37I'd like to make up for it today.
0:37:37 > 0:37:39- You've got a lot ahead of you. - I have.
0:37:39 > 0:37:41Ian isn't the only baker
0:37:41 > 0:37:45bringing a very Victorian sense of grandeur to their russe.
0:37:45 > 0:37:47Hello, Paul. What are you making?
0:37:47 > 0:37:49I'm making a strawberry bavarois cream.
0:37:49 > 0:37:51Jelly is rhubarb and orange
0:37:51 > 0:37:55and, obviously, the Victorians were very elaborate with their fruit.
0:37:55 > 0:37:57So I'll be doing some fruit carvings.
0:37:57 > 0:38:00Paul's adding almond to his sponge fingers
0:38:00 > 0:38:01and rosemary to his jelly,
0:38:01 > 0:38:03which will support his fruit sculptures.
0:38:03 > 0:38:05Strawberries into roses.
0:38:05 > 0:38:08- Apples into swans. - Apples into swans?!
0:38:08 > 0:38:10Apples into swans are very clever. It's the way you use the knife.
0:38:10 > 0:38:12If you glance into Mrs Beeton,
0:38:12 > 0:38:14everything was so ornate
0:38:14 > 0:38:16because labour was cheap
0:38:16 > 0:38:19and all the cooks would be competing against each other.
0:38:19 > 0:38:21What, do you do it with a sort of little hammer and chisel?
0:38:21 > 0:38:23- A sharp knife.- Oh, with a knife. - A sharp knife.
0:38:23 > 0:38:25A hammer and chisel on an apple?
0:38:25 > 0:38:28But tiny, little one. I thought Paul would have a little one in his kit.
0:38:28 > 0:38:30- A little small one.- No.
0:38:33 > 0:38:35I just thought the sponge fingers looked a bit plain,
0:38:35 > 0:38:40so I wanted to do something to make them a little more distinctive.
0:38:44 > 0:38:47Doing it a bit of a cheat style and building them almost as a wall.
0:38:47 > 0:38:49So they're all touching.
0:38:49 > 0:38:51And sort of hoping that's going to prevent any...
0:38:52 > 0:38:53..sort of leaks.
0:38:53 > 0:38:56Mat's making a strawberry charlotte russe
0:38:56 > 0:39:00filled with strawberry bavarois, topped with strawberry jelly
0:39:00 > 0:39:02and decorated with...strawberries.
0:39:02 > 0:39:05If you keep it simple, there's less to go wrong.
0:39:05 > 0:39:07The sort of pitfall of keeping things simple
0:39:07 > 0:39:09is that you've got nowhere to hide.
0:39:09 > 0:39:11But it's sort of served me all right so far.
0:39:14 > 0:39:17Unlike Mat, Flora's flavours are far from straightforward.
0:39:19 > 0:39:21- Good morning, Flora.- Morning.
0:39:21 > 0:39:23Will you describe the layers to us?
0:39:23 > 0:39:25I've got a pink layer of the raspberry sponge
0:39:25 > 0:39:28and then I've got a champagne jelly with pomegranate juice
0:39:28 > 0:39:30and some raspberries.
0:39:30 > 0:39:32And then I've got a white chocolate bavarois
0:39:32 > 0:39:34and then the sponge, jelly and bavarois repeated.
0:39:34 > 0:39:37Flora's also making champagne truffles.
0:39:37 > 0:39:40Her top jelly layer will be flecked with gold leaf
0:39:40 > 0:39:43and her middle layers studded with fresh pomegranate seeds.
0:39:43 > 0:39:47What possessed you to use pomegranate?
0:39:47 > 0:39:49I actually really like pomegranates.
0:39:49 > 0:39:51What's your beef with pomegranates, Paul?
0:39:51 > 0:39:52It's the texture.
0:39:52 > 0:39:56Everything is being aimed at being soft and silky and smooth.
0:39:56 > 0:39:58And then bang! You're hit with a pomegranate.
0:39:58 > 0:40:01I'm not going to seed them all for you, I'm sorry.
0:40:01 > 0:40:02FLORA LAUGHS
0:40:04 > 0:40:07Just going to start lining the tin with the sponge fingers.
0:40:10 > 0:40:13This is my lady's fingers chopper,
0:40:13 > 0:40:16to ensure that each of my lady's fingers
0:40:16 > 0:40:19is exactly nine centimetres long.
0:40:21 > 0:40:24If I overlap, there's less chance of a leakage.
0:40:26 > 0:40:29I'm happy with that.
0:40:29 > 0:40:32While all the other bakers are using sponge to support their fillings,
0:40:32 > 0:40:35Tamal has opted for something a little more precarious.
0:40:35 > 0:40:37I've got a jelly layer at the base.
0:40:37 > 0:40:39There is no sponge fingers on the bottom
0:40:39 > 0:40:41and I'm doing raspberry and ginger jelly
0:40:41 > 0:40:43and the top jelly is blackberry and apple.
0:40:43 > 0:40:44Inside Tamal's jelly sandwich
0:40:44 > 0:40:48is a cardamom, rosewater and orange blossom-flavoured bavarois
0:40:48 > 0:40:50with macarons as decoration.
0:40:50 > 0:40:52It's easy to overdo it with all those ingredients.
0:40:52 > 0:40:54They're quite strong flavours.
0:40:56 > 0:40:58I'm going to get started on the bavarois.
0:41:00 > 0:41:02Bavarois starts life as a custard.
0:41:03 > 0:41:06Dissolve the sugar in the milk, heating it up
0:41:06 > 0:41:09and that's going to go into the eggs in a minute to thicken up the eggs.
0:41:11 > 0:41:13I'm just infusing the milk with the cardamom
0:41:13 > 0:41:17and then I'll filter out, so you don't get the bits of cardamom in.
0:41:17 > 0:41:18You just the flavour.
0:41:18 > 0:41:21It should end up set, like a mousse.
0:41:21 > 0:41:24And that means adding just the right amount of gelatine.
0:41:24 > 0:41:27I want it to wobble when you shake the plate,
0:41:27 > 0:41:31but to be structurally sound at the same time.
0:41:31 > 0:41:34Then delicately whipped cream is incorporated gently
0:41:34 > 0:41:37to create a silky texture.
0:41:37 > 0:41:40Just trying to get all the lumps out, really.
0:41:40 > 0:41:41It's nearly there.
0:41:47 > 0:41:49- Good morning, Nadiya.- Morning.
0:41:49 > 0:41:51You've got a meringue going at the moment. Explain.
0:41:51 > 0:41:52When I was at school,
0:41:52 > 0:41:55one of the things my teacher taught me was how to make a bavarois cream
0:41:55 > 0:41:59and she used Italian meringue in hers. And I'm using her recipe.
0:41:59 > 0:42:02The idea of putting an Italian meringue in there is a good one.
0:42:02 > 0:42:05It lightens it up, but it'll also help as well with the set.
0:42:05 > 0:42:08Nadiya's creating two different flavours of bavarois -
0:42:08 > 0:42:10one raspberry, one mango -
0:42:10 > 0:42:12topped with mango jelly.
0:42:12 > 0:42:14And how are you decorating it?
0:42:14 > 0:42:15It's quite a simple decoration.
0:42:15 > 0:42:18I'm going to use a little bit of the Italian meringue.
0:42:18 > 0:42:20Everything that I've put in the dessert,
0:42:20 > 0:42:21I'm going to put on top of the dessert.
0:42:21 > 0:42:23It's quite simple, but I think...
0:42:23 > 0:42:25I think, as long as... I think it's...
0:42:25 > 0:42:27I don't know. We'll see.
0:42:27 > 0:42:30- Good luck.- Thank you.- Thank you. - See you.- Thank you.
0:42:32 > 0:42:35Yeah, I think they want an elaborate design, perhaps.
0:42:35 > 0:42:36But, no, I'm not worried.
0:42:36 > 0:42:37No, I'm not worried at all.
0:42:37 > 0:42:40If I can get it out there and it's set, I'm happy.
0:42:41 > 0:42:43I'm getting started on the base jelly,
0:42:43 > 0:42:46which is the raspberry ginger one.
0:42:46 > 0:42:48I'm going for quite a firm set with this jelly.
0:42:48 > 0:42:50Just want to try and get it right.
0:42:52 > 0:42:55It's mainly the flavour that I'm after for the champagne.
0:42:56 > 0:43:00My aim, essentially, is to just get them trollied!
0:43:00 > 0:43:02Hitting shelves in the late 1800s,
0:43:02 > 0:43:04ready-made gelatine enabled home bakers
0:43:04 > 0:43:08to copy decadent desserts being served up at restaurants
0:43:08 > 0:43:10without the faff of boiling up hooves.
0:43:10 > 0:43:13So one, two, three...
0:43:13 > 0:43:15And getting the jelly just right
0:43:15 > 0:43:18is key to creating the perfect charlotte russe.
0:43:20 > 0:43:22One and a half gelatine sheets are in there.
0:43:23 > 0:43:25I'm hoping that's enough.
0:43:25 > 0:43:29..six, seven, eight...
0:43:30 > 0:43:32One and a half should be enough, surely?
0:43:38 > 0:43:41There's three-and-a-half hours to go, but no time to waste.
0:43:42 > 0:43:44I'm just getting my first layer in.
0:43:44 > 0:43:48Before it sets too hard, the bakers pour their bavarois.
0:43:50 > 0:43:52It's all looking just how I wanted it,
0:43:52 > 0:43:56which is kind of a like a thick custard, really.
0:43:56 > 0:43:58I'd like it to sort of...
0:43:59 > 0:44:02- ..settle down a bit more. - Like, lay a bit smoother.
0:44:04 > 0:44:07Each layer has to set before the next is added,
0:44:07 > 0:44:10or the whole russe could collapse.
0:44:11 > 0:44:12And, in the meantime...
0:44:13 > 0:44:15..it's on to decorations.
0:44:17 > 0:44:20So, making some macarons to go on the top of my charlotte.
0:44:23 > 0:44:25The title of the cake is Victoria's Crown,
0:44:25 > 0:44:28and this is the crown itself.
0:44:28 > 0:44:31So, bake that for about 20 minutes or so.
0:44:31 > 0:44:33And... Yeah, then start assembling it.
0:44:36 > 0:44:38Everyone else is doing loads of stuff.
0:44:41 > 0:44:43It's like a hotel in Thailand over there!
0:44:48 > 0:44:49Paul...
0:44:49 > 0:44:53- Yes?- This is a question, obviously, I've asked a million times,
0:44:53 > 0:44:55but when did you first get into carving fruit?
0:44:55 > 0:44:57Er, in a day.
0:44:58 > 0:45:00- In one day? - In one day, I learnt how to do it.
0:45:00 > 0:45:03You went from eating them to going, "Oh, I must make a swan"?
0:45:03 > 0:45:05It's what I like doing. It's the arty side of things.
0:45:05 > 0:45:07- It's fantastic. - You love it, don't you?
0:45:07 > 0:45:09Oh, I love it. It's great. It's great stuff.
0:45:09 > 0:45:12- What are you making out of the pineapple? A penguin?- Yeah!
0:45:18 > 0:45:20OK, bakers, that's one hour.
0:45:20 > 0:45:21Time to rush the russe!
0:45:21 > 0:45:23You've got 60 minutes.
0:45:27 > 0:45:30I'm going to put my second layer of mango bavarois in.
0:45:38 > 0:45:40This will be the penultimate layer.
0:45:40 > 0:45:42I've just got the jelly to go.
0:45:48 > 0:45:51I just want it just so I can spoon it in.
0:45:51 > 0:45:52Hopefully, I'll have enough time,
0:45:52 > 0:45:55because I've got to then freeze it and then decorate it, as well.
0:45:57 > 0:45:59Don't seep on me, please!
0:45:59 > 0:46:01That'll do. Straight in the freezer.
0:46:10 > 0:46:12OK, bakers, just ten minutes left,
0:46:12 > 0:46:14so pull your sponge fingers out!
0:46:21 > 0:46:24This jelly will set enough. I won't get the fruit on top, but...
0:46:24 > 0:46:26it should be all right.
0:46:26 > 0:46:27How do I get it from there to there?
0:46:29 > 0:46:32That's it. Just hold it together, hold it together.
0:46:32 > 0:46:34OK, then.
0:46:34 > 0:46:36What's going on round here?
0:46:36 > 0:46:37No, it's split, man.
0:46:37 > 0:46:39You need to get it more onto this.
0:46:39 > 0:46:41Do you need more hands?
0:46:41 > 0:46:44It's just keeping the sides together. It's set inside.
0:46:44 > 0:46:47- Shall I put my hands...?- No, it's coming off. It's lifting off, man.
0:46:47 > 0:46:49Ah... You're twisting it!
0:46:49 > 0:46:51That's all right. Let go.
0:46:51 > 0:46:52- OK?- No, look...!
0:46:57 > 0:46:59Oh, it looks so close.
0:47:02 > 0:47:03That's it.
0:47:07 > 0:47:08What a shame.
0:47:09 > 0:47:10Taxi!
0:47:14 > 0:47:17This is the start of Victoria's Crown.
0:47:33 > 0:47:34OK, bakers, one minute!
0:47:34 > 0:47:37Ian, you've got one minute to do the coronation of that sponge!
0:47:39 > 0:47:40Flipping heck...!
0:47:48 > 0:47:50APPLAUSE
0:47:53 > 0:47:54Very good.
0:47:54 > 0:47:57Bakers, time is very much up.
0:48:00 > 0:48:02My gelatine's not set properly yet.
0:48:08 > 0:48:11Paul and Mary are looking for a stately charlotte russe
0:48:11 > 0:48:13of perfectly set jelly and silky bavarois,
0:48:13 > 0:48:16circled by shapely sponge fingers.
0:48:16 > 0:48:19- Flora, are you OK to bring yours up? - Yes.
0:48:25 > 0:48:28I think the definition in your sponges are good.
0:48:28 > 0:48:31They look like lady's fingers. I think they look really nice.
0:48:34 > 0:48:36Ooh...
0:48:36 > 0:48:39Well, we've got very, very distinctive layers there.
0:48:42 > 0:48:44The actual bavarois...
0:48:45 > 0:48:47..is rich, creamy.
0:48:47 > 0:48:48It's lovely.
0:48:48 > 0:48:50I like the jelly. It's quite boozy!
0:48:50 > 0:48:52The bavarois itself tastes amazing.
0:48:52 > 0:48:55Your pomegranate and raspberry jelly...
0:48:55 > 0:48:58Pomegranate will always lose out to raspberry.
0:48:58 > 0:49:01It's never going to bring anything to the table, bar grit.
0:49:01 > 0:49:04And, to be honest, because you've got the jelly,
0:49:04 > 0:49:06which is carrying that lovely champagne flavour to it,
0:49:06 > 0:49:08the bavarois is beautiful
0:49:08 > 0:49:10and then you go and ruin it by adding those sharp flavours.
0:49:10 > 0:49:12I don't think you'll do pomegranate again, will you?
0:49:12 > 0:49:14- No.- Thank you.
0:49:22 > 0:49:25The general appearance is absolutely lovely.
0:49:25 > 0:49:29You've slightly overlapped your sponge fingers.
0:49:29 > 0:49:31- I think they're a bit flat.- Yeah.
0:49:31 > 0:49:33They've just opened up a bit too much,
0:49:33 > 0:49:36because it doesn't really look like a lady's finger.
0:49:38 > 0:49:39MEL: Oh, hello, sailor.
0:49:39 > 0:49:41The layers look fantastic.
0:49:42 > 0:49:43Clear, definitive colours.
0:49:47 > 0:49:49Oh, Nadiya...
0:49:49 > 0:49:50I love it.
0:49:50 > 0:49:53The raspberry bavarois is so light,
0:49:53 > 0:49:55it's like a mousse.
0:49:55 > 0:49:57Likewise with the mango.
0:49:57 > 0:49:58They're beautiful consistencies,
0:49:58 > 0:50:01they're airy, they're creamy.
0:50:01 > 0:50:02They're very good indeed.
0:50:02 > 0:50:04- Well done. Thank you.- Thank you.
0:50:09 > 0:50:11Paul, do you want to come up?
0:50:17 > 0:50:20The fruit design on the bottom, very Victorian.
0:50:20 > 0:50:22Would have been nice to have had one on the top,
0:50:22 > 0:50:24but it looks...
0:50:26 > 0:50:27..a little bit watery.
0:50:27 > 0:50:29We'll have to test that and see.
0:50:31 > 0:50:33There goes the river.
0:50:33 > 0:50:35We have a sauce on top, not a jelly.
0:50:40 > 0:50:43I think you've got too much gelatine in that bavarois.
0:50:43 > 0:50:46The flavour's great, though. The sponges are excellent.
0:50:46 > 0:50:48The almond really comes through.
0:50:48 > 0:50:50The jelly is very sweet.
0:50:52 > 0:50:53And it's not set.
0:51:04 > 0:51:08Ian, do you want to bring charlotte up to the table?
0:51:17 > 0:51:20I think it looks spectacular. Queen Victoria would be proud.
0:51:20 > 0:51:22Oh-ho!
0:51:22 > 0:51:24- Oh...- Wowzers!
0:51:24 > 0:51:26We've got wonderful layers there.
0:51:29 > 0:51:31Spectacular, mate. I mean, really...
0:51:31 > 0:51:35From the sponge finger, crispy on the outside,
0:51:35 > 0:51:37beautiful and soft on the inside.
0:51:37 > 0:51:39The bavarois holds.
0:51:39 > 0:51:42Not too much gelatine, so it falls apart, it's silky smooth.
0:51:42 > 0:51:45You have the jelly consistency without being too rubbery.
0:51:45 > 0:51:48- And again, the flavour's coming through.- Great.
0:51:48 > 0:51:51That is purely magical.
0:51:51 > 0:51:52Brilliant. Thank you.
0:52:04 > 0:52:06- You've had some issues with it. It's split.- Yeah, it split.
0:52:06 > 0:52:09And the sponge fingers around the outside are too close together.
0:52:09 > 0:52:12There's no definition between one and another.
0:52:12 > 0:52:13The piping of the cream...
0:52:16 > 0:52:19I just think it's a little bit...
0:52:19 > 0:52:21- rushed. - Mm.- That's what it looks like.- Yeah.
0:52:21 > 0:52:24- If you can hold that sponge finger in, please?- Got it, my love.
0:52:24 > 0:52:25Lovely.
0:52:25 > 0:52:28- The jelly on the top really hasn't quite set.- No.
0:52:30 > 0:52:34It may not have set, but it's true strawberry flavour.
0:52:34 > 0:52:35Bavarois is delicious.
0:52:35 > 0:52:37I love this challenge.
0:52:37 > 0:52:38It's the best one ever!
0:52:38 > 0:52:41It's very light, it's airy, it's creamy.
0:52:41 > 0:52:44You've got all the elements there for a fantastic charlotte russe.
0:52:44 > 0:52:47I just think you've lost it on all counts,
0:52:47 > 0:52:50except for the filling, the bavarois,
0:52:50 > 0:52:52- because that is delicious.- Good.
0:52:52 > 0:52:54- Thank you, Mat.- No worries. Cheers.
0:53:04 > 0:53:06Tamal, your sponge fingers,
0:53:06 > 0:53:12you've done this distinctive design and it does look very, very special.
0:53:12 > 0:53:13Macarons look good.
0:53:14 > 0:53:16Oooh, sir...!
0:53:16 > 0:53:20Now, you've managed without putting any sponge.
0:53:20 > 0:53:23You didn't need to stabilise it. It looks fine to me.
0:53:26 > 0:53:29You've got some lovely flavours there.
0:53:29 > 0:53:31The rosewater and the cardamom together,
0:53:31 > 0:53:34they're two tricky little flavour combinations
0:53:34 > 0:53:37that, actually, you've got it perfectly balanced.
0:53:37 > 0:53:41It's creamy, it's silky, it melts in the mouth.
0:53:41 > 0:53:42That is beautiful.
0:53:42 > 0:53:46The fact that you managed to keep the rigidity in the charlotte russe
0:53:46 > 0:53:47by just using the jelly
0:53:47 > 0:53:51is extremely clever and the flavours are gorgeous.
0:53:51 > 0:53:52- Thank you.- Thank you.
0:53:52 > 0:53:53I think they liked it.
0:54:05 > 0:54:08Paul and Mary must now decide who deserves Star Baker
0:54:08 > 0:54:10and who will leave.
0:54:10 > 0:54:13Flora had a middling day yesterday, didn't she?
0:54:13 > 0:54:14She was fourth in the Technical.
0:54:14 > 0:54:16Although the flavours were pretty good today,
0:54:16 > 0:54:19I think the addition of the raspberry and pomegranate
0:54:19 > 0:54:20just didn't work.
0:54:20 > 0:54:23Paul, with his pouring jelly, just isn't satisfactory.
0:54:23 > 0:54:26You can't have a jelly like that.
0:54:26 > 0:54:27Mat is certainly in a bit of trouble, isn't he?
0:54:27 > 0:54:30Because he was, of course, last in the Technical Challenge.
0:54:30 > 0:54:32The whole thing had split.
0:54:32 > 0:54:35Well, he went for it being very simple,
0:54:35 > 0:54:37but even that didn't work for him.
0:54:37 > 0:54:39So, for me, I think at the bottom,
0:54:39 > 0:54:41I would say Paul and Mat are in trouble.
0:54:41 > 0:54:45OK. Do you know who you might pick as Star Baker? Any clue?
0:54:45 > 0:54:46I have at the moment.
0:54:46 > 0:54:48- Oh...- I think I've got one.
0:54:48 > 0:54:50Well, while you're doing that, Mel and I are going to enjoy
0:54:50 > 0:54:52some of Paul's apple swans
0:54:52 > 0:54:53or maybe a banana mongoose.
0:55:05 > 0:55:08Bakers, what a joy!
0:55:08 > 0:55:11I get the fun job of saying who has got the illustrious title
0:55:11 > 0:55:14of Star Baker this week.
0:55:14 > 0:55:17These challenges have been tough in Victorian week.
0:55:17 > 0:55:20They've involved care, they've needed attention to detail
0:55:20 > 0:55:22and patience.
0:55:22 > 0:55:25And so it's entirely fitting that Star Baker this week
0:55:25 > 0:55:28is a man who is incredibly used to PATIENTS.
0:55:28 > 0:55:30Congratulations, lovely Tamal.
0:55:30 > 0:55:31You're this week's Star Baker.
0:55:35 > 0:55:38Oh, I don't like this bit at all.
0:55:39 > 0:55:44We can't progress to next week with all of you, sadly.
0:55:44 > 0:55:46So I'm really, really sorry to say
0:55:46 > 0:55:50that the person who won't be coming with us next week is...
0:55:52 > 0:55:54..Mat.
0:55:54 > 0:55:56We're going to miss you.
0:55:56 > 0:55:57Lovely Mat!
0:55:58 > 0:56:01- The tallest baker in the world!- Aww!
0:56:01 > 0:56:04- Thank you. Thanks a lot. - What a joy to have you.
0:56:04 > 0:56:06'That's it. All done, yeah.'
0:56:06 > 0:56:07Obviously, I'm sad to be going,
0:56:07 > 0:56:09but it's definitely the right decision.
0:56:10 > 0:56:12'Yeah, brilliantly proud.
0:56:12 > 0:56:14'Got a lot further than I thought I ever would.'
0:56:14 > 0:56:16You know, I got to week seven, I got a Star Baker.
0:56:16 > 0:56:18Yeah, I'll get back into baking. I'll have to now.
0:56:18 > 0:56:21People will want loads of cake and stuff made for them.
0:56:21 > 0:56:22I best start charging, I reckon.
0:56:24 > 0:56:27Keep praying. Keep praying. It's all good.
0:56:27 > 0:56:29Didn't know what I was doing, it's gone all right.
0:56:29 > 0:56:32I think we've just entered a realm in Mat's baking world
0:56:32 > 0:56:34that he just wasn't comfortable with
0:56:34 > 0:56:36and the problem is, when you have three challenges
0:56:36 > 0:56:39and two of which you slip up on, you can't do that.
0:56:39 > 0:56:41We're coming up to the quarterfinals now.
0:56:43 > 0:56:44Oh, you'll be sorry.
0:56:44 > 0:56:48'That was a close call. Definitely. I can't afford to do that next week.'
0:56:48 > 0:56:50It's not nice. Someone's got to go, it's a competition,
0:56:50 > 0:56:52but I did feel relieved.
0:56:53 > 0:56:54I'm so happy.
0:56:54 > 0:56:57- I'm so pleased for you. - Thank you. Thank you so much.
0:56:59 > 0:57:01I can't wait to ring my parents.
0:57:01 > 0:57:04Hello, Mum. Guess what? I got Star Baker!
0:57:04 > 0:57:07- 'Sorry?' - I got Star Baker!
0:57:07 > 0:57:08'Oh, my God!'
0:57:11 > 0:57:15Tamal's been knocking on the door of Star Baker now for weeks.
0:57:15 > 0:57:16Finally, he's got it.
0:57:16 > 0:57:20It will boost his confidence and, when he comes back next week,
0:57:20 > 0:57:24I think he'll be working very, very hard to keep up his standards.
0:57:24 > 0:57:27So this was one of my secret aims that I haven't told anyone.
0:57:27 > 0:57:30But the aims were don't go out in week one,
0:57:30 > 0:57:33make something that they think is tasty,
0:57:33 > 0:57:34get Star Baker once.
0:57:34 > 0:57:36And I've done it.
0:57:36 > 0:57:38And, yeah, it's great.
0:57:38 > 0:57:41Next time, it's the quarterfinal.
0:57:41 > 0:57:43No. I can only taste fear in my mouth right now.
0:57:43 > 0:57:46And the bakers face their biggest pastry demons...
0:57:46 > 0:57:49I have to get some puff pastry out, whatever kind it is.
0:57:49 > 0:57:52..tackle some high-end French patisserie...
0:57:52 > 0:57:55They should be sheer perfection.
0:57:55 > 0:57:57I really don't know what I'm doing here.
0:57:58 > 0:57:59Ow!
0:57:59 > 0:58:03..and push show-stopping choux pastry to a whole new height.
0:58:03 > 0:58:04Come on...!
0:58:04 > 0:58:07Practised it and it looked beautiful for about five minutes
0:58:07 > 0:58:10and then just made a gentle topple down.
0:58:10 > 0:58:13Oh, I'm too nervous for construction.