0:00:03 > 0:00:05BOTH: # Nine keen bakers, bushy-tailed and perked
0:00:05 > 0:00:07# Nine keen bakers, none of whom have shirked
0:00:07 > 0:00:10# But if one keen baker produces something...
0:00:10 > 0:00:13IN PAUL HOLLYWOOD'S ACCENT: # ..overworked
0:00:13 > 0:00:17# There'll be eight keen bakers baking in the yurt. #
0:00:17 > 0:00:19More of a marquee. Is it? Yes.
0:00:19 > 0:00:21BOTH: Welcome to The Great British Bake Off.
0:00:21 > 0:00:23Last time, Bread Week got emotional.
0:00:23 > 0:00:27MARY: It is SO big. To try and get that done in two-and-a-half hours
0:00:27 > 0:00:29is quite difficult.
0:00:29 > 0:00:31The youngest baker, Michael... It is a mess.
0:00:31 > 0:00:32You didn't glaze it,
0:00:32 > 0:00:35you didn't get the rise and we haven't got the definition.
0:00:35 > 0:00:37..was the third to leave the tent.
0:00:37 > 0:00:39And although Andrew tried his best...
0:00:39 > 0:00:41I love that.
0:00:41 > 0:00:42..Tom's rise continued...
0:00:42 > 0:00:45The plaiting is excellent. I think you have done a very good job.
0:00:45 > 0:00:48Thank you. ..winning Star Baker for the first time.
0:00:48 > 0:00:50APPLAUSE Well done, Tom!
0:00:50 > 0:00:52Well done, Tom.
0:00:52 > 0:00:54This time, the bakers battle a Bake Off first...
0:00:54 > 0:00:56Holy moley.
0:00:56 > 0:00:58..batter.
0:00:58 > 0:01:01There is an unpredictable Sunday lunch Signature...
0:01:01 > 0:01:03How can Yorkshires make you feel so nervous?
0:01:03 > 0:01:06They are not going to allow me into Yorkshire, ever again.
0:01:06 > 0:01:09..the most artistic Technical Bake yet...
0:01:09 > 0:01:12Lace, lace, lace, lace, lace... Not even got any lace pants.
0:01:12 > 0:01:14Only going to get one chance at this.
0:01:14 > 0:01:18..and a Showstopper where the bakers jump from the frying pan...
0:01:18 > 0:01:19into the fryer.
0:01:19 > 0:01:21I think this is pretty tricky for them.
0:01:21 > 0:01:23It is a bit tense at the moment.
0:01:23 > 0:01:26Getting to the rushing stage now. Really behind.
0:01:26 > 0:01:28Come on, come on.
0:01:28 > 0:01:29Ohhhh!
0:01:31 > 0:01:34That...tastes...UNBELIEVABLE.
0:01:54 > 0:01:56BIRDSONG
0:01:57 > 0:02:00We have had cakes, we've had biscuits, we've had bread.
0:02:00 > 0:02:04Now, this week, time for a store cupboard special. It's batter.
0:02:05 > 0:02:07She's brought the cricket bat, hasn't she?
0:02:07 > 0:02:11Your e-mail was very unclear! Eggs, flour, milk.
0:02:11 > 0:02:13I bought little weird shin pads, and that box thing!
0:02:13 > 0:02:15Nothing to do with cricket.
0:02:15 > 0:02:16It's Batter Week.
0:02:19 > 0:02:22It's not really sunk in yet that I was Star Baker last week.
0:02:22 > 0:02:25I am feeling a little bit like I have to live up to it.
0:02:25 > 0:02:27Whether I will, who knows? But that's the sense.
0:02:27 > 0:02:29This week, it's concentrating on the fundamentals.
0:02:29 > 0:02:32So, time management, not raw, not burnt.
0:02:32 > 0:02:36It is a bit weird, batter, but I have a good feeling about this week.
0:02:36 > 0:02:39I've been saying all week, "Let's get battered!"
0:02:44 > 0:02:49Bakers, welcome to a first in The Great British Bake Off.
0:02:49 > 0:02:51Batter! Ooh! We're doing batter!
0:02:51 > 0:02:57Now, Paul and Mary would like you to make Yorkshire puddings. 24 of them.
0:02:57 > 0:02:59"Easy", you think. But...hold fire. What?
0:02:59 > 0:03:02These Yorkshire puddings have got to be identical.
0:03:02 > 0:03:06You will need to focus mind over batter.
0:03:06 > 0:03:09The batter can be flavoured any which way you like,
0:03:09 > 0:03:11and the Yorkshire puddings need a savoury filling.
0:03:11 > 0:03:15OK, you have got two hours to produce your puddings.
0:03:15 > 0:03:18On your marks... Get yourself set! BOTH: Bake!
0:03:23 > 0:03:24I am a big fan of Yorkshire puddings.
0:03:24 > 0:03:26I'm feeling quite happy about this bake.
0:03:26 > 0:03:30Batter week, the one that I have been dreading the most.
0:03:30 > 0:03:34We are looking for top-grade Yorkshire pudding.
0:03:34 > 0:03:38Well risen, they should sort of curl up, turning in a bit at the top,
0:03:38 > 0:03:42and then a lovely dip to take a filling.
0:03:42 > 0:03:46To get Yorkshire puddings all identical, it is very tricky.
0:03:46 > 0:03:50Once it's in the oven, it is in the lap of the gods.
0:03:50 > 0:03:53The whole rising of the Yorkshire pudding comes from the egg.
0:03:53 > 0:03:55You can add ingredients to it,
0:03:55 > 0:03:58but the more things you add to the mixture, the denser it gets,
0:03:58 > 0:04:01the harder it is to rise. We want to see uniformity.
0:04:01 > 0:04:03We want to see finesse.
0:04:03 > 0:04:05And at the end of the day, this is Bake Off,
0:04:05 > 0:04:07it's got to taste amazing.
0:04:12 > 0:04:16Notoriously fickle to perfect, we have all got a different
0:04:16 > 0:04:18family recipe for Yorkshire puddings,
0:04:18 > 0:04:20and our bakers are no exception.
0:04:20 > 0:04:23I use eight eggs, and however much the eight eggs weigh,
0:04:23 > 0:04:25is how much flour and milk I put in.
0:04:25 > 0:04:30I put four eggs in for about 250g of flour.
0:04:30 > 0:04:32Seems to be a lot of debate in the Yorkshire pudding community
0:04:32 > 0:04:34about how much rise that gives you.
0:04:34 > 0:04:38The batter will be fairly thin. I want them really light and crispy.
0:04:38 > 0:04:39No soggy bottom in these Yorkshires.
0:04:42 > 0:04:44Morning, Val. Morning, Paul. Morning, Mary.
0:04:44 > 0:04:47You're from Yorkshire, Yorkshire puddings should be a doddle for you.
0:04:47 > 0:04:50My husband said, "If you fail on this one,
0:04:50 > 0:04:52"we will never live this down."
0:04:52 > 0:04:54Val, this is in your blood, isn't it?
0:04:54 > 0:04:56It is a Yorkshire pudding batter I have made for years,
0:04:56 > 0:04:57my mum taught me.
0:04:57 > 0:05:01Her mum's Yorkshire pudding recipe uses five eggs.
0:05:01 > 0:05:03But Val is leaving the Dales behind her by filling them
0:05:03 > 0:05:06with a spicy, Mexican-inspired chilli.
0:05:06 > 0:05:08It is quite a hot chilli.
0:05:08 > 0:05:10I need the simpleness of the Yorkshire puddings
0:05:10 > 0:05:12to counterbalance the chilli.
0:05:12 > 0:05:14Are they going to be the best Yorkshires that you have ever made?
0:05:14 > 0:05:16Hopefully. Good luck.
0:05:19 > 0:05:21I'm feeling OK about this challenge.
0:05:21 > 0:05:24I love Yorkshire puddings and love steaks.
0:05:24 > 0:05:27Really, there was only one thing I was going to do.
0:05:27 > 0:05:29Deconstructed beef Wellington.
0:05:29 > 0:05:32Like the classic, Candice is using best fillet and mushrooms.
0:05:32 > 0:05:35She is serving her filled puds with a horseradish cream,
0:05:35 > 0:05:37and, for good measure,
0:05:37 > 0:05:40adding grated horseradish to her batter.
0:05:40 > 0:05:43I just want things to work this week and be spot-on.
0:05:43 > 0:05:45Erm...
0:05:45 > 0:05:48I didn't want to use that one anyway.
0:05:49 > 0:05:51I wanted to take Yorkshire on holiday.
0:05:51 > 0:05:53It is quite a traditional actual batter mix,
0:05:53 > 0:05:57and then I am putting a Spanish chicken filling on the inside.
0:05:57 > 0:05:59So, yeah, Yorkshire goes on tour.
0:05:59 > 0:06:03Andrew's tapas puddings will be packed with chunks of spiced chicken
0:06:03 > 0:06:04in a tomato and saffron sauce,
0:06:04 > 0:06:06then topped with toasted almonds.
0:06:06 > 0:06:09The only thing I have added really to the traditional
0:06:09 > 0:06:10Yorkshire mix is mustard powder.
0:06:10 > 0:06:13Gives it a bit more of a yellow-ey colour, bit more inviting.
0:06:13 > 0:06:15I've a friend who is from Yorkshire who tipped me off
0:06:15 > 0:06:17that that was how her mum used to make them.
0:06:18 > 0:06:20To get 24 identical puds,
0:06:20 > 0:06:23the bakers are free to make as much batter as they like,
0:06:23 > 0:06:26but they must get the consistency of their mix right.
0:06:26 > 0:06:29Too thick and the puddings won't rise.
0:06:29 > 0:06:32Too runny and they won't hold their structure.
0:06:32 > 0:06:34I think there are all sorts of different recipes.
0:06:34 > 0:06:38Believe me, I have tried them all. None of them seem to work for me!
0:06:38 > 0:06:41Good morning, Jane. Good morning.
0:06:41 > 0:06:43Right, Yorkshire puddings, what are you going to do?
0:06:43 > 0:06:46I can't make Yorkshires to save my life. Jane, don't say this.
0:06:46 > 0:06:49My mother could never understand why I couldn't make Yorkshire puddings.
0:06:49 > 0:06:51What's the problem with the Yorkshires normally?
0:06:51 > 0:06:52They are so misshapen,
0:06:52 > 0:06:55and I get the hole underneath rather than in the top.
0:06:55 > 0:06:57Undeterred, Jane is pairing her Yorkshires
0:06:57 > 0:07:00with a Sunday roast and all of the trimmings.
0:07:00 > 0:07:02Inside each pud, a pea puree will be topped with beef,
0:07:02 > 0:07:04crispy potatoes and a horseradish cream.
0:07:04 > 0:07:07My husband and my son love roast dinner,
0:07:07 > 0:07:10so I'm just trying to capture the essence of that, really.
0:07:13 > 0:07:15Good morning, Rav. Hi.
0:07:15 > 0:07:18It's smelling a bit spicy here, tell us about your batter.
0:07:18 > 0:07:19I have added some smoked paprika,
0:07:19 > 0:07:21some cumin and a little bit of red chilli.
0:07:21 > 0:07:24Right, it's becoming less Yorkshire by the moment.
0:07:24 > 0:07:25MEL: Yorkshire with a twist, though.
0:07:25 > 0:07:28Yeah, it's a bit of a fusion Yorkshire pudding. Lovely.
0:07:28 > 0:07:32Rav's going all-out with his Asian-style puddings,
0:07:32 > 0:07:34accompanying them with an aromatic tofu curry
0:07:34 > 0:07:35garnished with Thai basil.
0:07:35 > 0:07:38Has this got coconut milk in there? It does, yeah.
0:07:38 > 0:07:41Has this got lime in there?
0:07:41 > 0:07:46A little bit, yeah. Every single challenge! Paul, it's his signature.
0:07:46 > 0:07:49Can I be honest with you? Yeah, go on. I love coconut, I love lime...
0:07:49 > 0:07:51Do you like tofu?
0:07:51 > 0:07:52RAV LAUGHS
0:07:52 > 0:07:54I'm not a massive fan of tofu. OK.
0:07:56 > 0:07:58Yorkshire puddings make me think of Sunday lunch.
0:07:58 > 0:08:01And Sunday lunch at my house, cos we were all vegetarians,
0:08:01 > 0:08:04was going to the local Indian restaurant and eating it there.
0:08:04 > 0:08:08So we always used to have aloo gobi. That was what I had.
0:08:08 > 0:08:10Inspired by those culinary forays,
0:08:10 > 0:08:13Tom is filling his puds with a cauliflower and potato curry.
0:08:13 > 0:08:15And, for an additional Indian kick,
0:08:15 > 0:08:16he's added nigella seeds
0:08:16 > 0:08:17to his batter,
0:08:17 > 0:08:19and is using unconventional flour.
0:08:19 > 0:08:23My Yorkshire pudding has some chickpea flour, or chana flour.
0:08:23 > 0:08:25Obviously it alters the structure of the Yorkshire pudding.
0:08:25 > 0:08:28Yeah, I think it makes the Yorkshire a bit lighter, a bit crispier around
0:08:28 > 0:08:31the top. You still get the classic Yorkshire texture,
0:08:31 > 0:08:32but it is just a bit lighter than it would be.
0:08:32 > 0:08:34Very different. Thank you, Tom.
0:08:35 > 0:08:38I'm leaving my batter just to rest for a while.
0:08:38 > 0:08:39When I've been testing it,
0:08:39 > 0:08:42resting it seems to give a slightly better rise.
0:08:42 > 0:08:44I need to leave it for about half an hour.
0:08:44 > 0:08:46I'm just going to put my batter into the fridge.
0:08:48 > 0:08:52Our bakers can now turn their attention to their fillings.
0:08:56 > 0:08:57Do I use a half or a whole one?
0:08:57 > 0:09:01I don't want to blow Paul and Mary's head off with it!
0:09:04 > 0:09:07I'm just dicing my tofu, which is going to go into my Thai curry.
0:09:07 > 0:09:11But tofu is very bland, so you do need to add a lot of flavour,
0:09:11 > 0:09:13and that curry paste there
0:09:13 > 0:09:15has definitely got a lot of flavour. I just tried it.
0:09:15 > 0:09:19My curry paste is coriander, chilli, ginger, shallots, garlic and salt.
0:09:19 > 0:09:21I'm smelling some wonderful things
0:09:21 > 0:09:23from other bakers who are also doing curries.
0:09:23 > 0:09:25Maybe there is a little bit of a Great British Curry Off going on.
0:09:25 > 0:09:29Hello, Selasi. Tell us all about your Yorkshire puds.
0:09:29 > 0:09:32I'm making Yorkshire puddings filled with pork tenderloin
0:09:32 > 0:09:33and pork crackling.
0:09:33 > 0:09:35Wow. Pork... Pork crackling?
0:09:35 > 0:09:37How big are these things going to be?
0:09:37 > 0:09:40Just standard size, standard muffin tin size. I love crackling.
0:09:40 > 0:09:41I think this is the first time
0:09:41 > 0:09:44we've ever had crackling on Bake Off. Awesome.
0:09:44 > 0:09:46Selasi's crackling will be the crowning glory
0:09:46 > 0:09:48on each of his filled Yorkshires.
0:09:48 > 0:09:50He's roasting his pork with cider
0:09:50 > 0:09:51and herbs then serving each
0:09:51 > 0:09:53pud with apple sauce.
0:09:53 > 0:09:54Looks good, looks good.
0:09:54 > 0:09:58The filling recipe was passed down from my girlfriend's mum.
0:09:58 > 0:10:01It's her very own recipe, so she will be really proud.
0:10:01 > 0:10:03I have to nail it, basically.
0:10:03 > 0:10:06My batter is in the fridge. I have got my turkey in the oven.
0:10:06 > 0:10:08At the moment, I'm just making the stuffing.
0:10:08 > 0:10:10My Yorkshire puddings are my
0:10:10 > 0:10:12Christmas dinner compromise Yorkshire puddings.
0:10:12 > 0:10:15My husband and I both had very similar upbringings, but the
0:10:15 > 0:10:17one thing we differ on is that his family always had
0:10:17 > 0:10:20Yorkshire puddings on Christmas Day, and our family never, ever did,
0:10:20 > 0:10:22so in the interest of marital harmony,
0:10:22 > 0:10:25I am making him Christmas dinner Yorkshire puddings.
0:10:25 > 0:10:28Kate's festive filling is as Christmassy as it gets.
0:10:28 > 0:10:31Her turkey will be wrapped with a sausage meat stuffing served
0:10:31 > 0:10:32with a cranberry and bread sauce.
0:10:32 > 0:10:35So it is Christmas dinner in a Yorkshire pudding.
0:10:40 > 0:10:43Hello, Benjamina. Hello. MEL: Hey, Benjamina.
0:10:43 > 0:10:45Tell us all about your Yorkshire puddings.
0:10:45 > 0:10:47So my Yorkshires are going to be filled
0:10:47 > 0:10:50with a red onion and bacon chutney/jam type thing,
0:10:50 > 0:10:53and some brie, and some crispy bacon on top.
0:10:53 > 0:10:55Ooh, lovely, nice combination!
0:10:55 > 0:10:58Benjamina has kept it relatively simple with her classic trio,
0:10:58 > 0:10:59but she's pepped up her
0:10:59 > 0:11:01pudding batter with some herbs
0:11:01 > 0:11:02and a bit of mustard.
0:11:02 > 0:11:03I just like the flavours.
0:11:03 > 0:11:06I'd normally have this in a sandwich, really.
0:11:06 > 0:11:08Batter the devil you know.
0:11:09 > 0:11:11It's Spanish-influenced chicken.
0:11:11 > 0:11:14It's actually quite sweet, a mouthful of it is enough.
0:11:14 > 0:11:16There we go, nice little spirals of potato.
0:11:16 > 0:11:20And then I'm partially frying it and forcing it into these tins.
0:11:20 > 0:11:22They just brown really nicely in the oven.
0:11:22 > 0:11:24At this rate we're just going to have Christmas dinner
0:11:24 > 0:11:27and no Yorkshire puddings, cos I haven't even got them in the oven yet.
0:11:27 > 0:11:28We'll get some puddings in,
0:11:28 > 0:11:31and then I'll feel better. Just going to get the batter.
0:11:32 > 0:11:34There's a pud in the hood and it smells good!
0:11:34 > 0:11:36You've got 45 minutes, bakers.
0:11:38 > 0:11:41For Yorkshires to rise, you need really hot oil.
0:11:41 > 0:11:43Like, smoking hot oil.
0:11:43 > 0:11:47I'm using sunflower oil just cos it has a high smoking point.
0:11:47 > 0:11:49I've got dripping. It's tradition.
0:11:49 > 0:11:51If you're going to have Yorkshire puddings,
0:11:51 > 0:11:53you serve it with beef dripping.
0:11:53 > 0:11:58My oil has been heating in the oven for just under ten minutes.
0:11:58 > 0:12:02The bit that's probably the most key is pouring it into the hot oil.
0:12:02 > 0:12:04CANDICE SNIGGERS
0:12:04 > 0:12:06Oh, too much.
0:12:06 > 0:12:09I'm using a ladle to put my batter into my pudding dishes
0:12:09 > 0:12:11because I want them to all be the same size.
0:12:11 > 0:12:14I want to make little cups rather than big, puffy
0:12:14 > 0:12:17Yorkshire puddings, so I'm trying to be fairly accurate about it.
0:12:18 > 0:12:23Oh! It's so hard to get Yorkshire puddings to be uniform in shape.
0:12:23 > 0:12:26Never been a concern of mine. Has it not? But you're right.
0:12:26 > 0:12:29I've been sweating the small stuff. Yeah? Batter is where it's at.
0:12:29 > 0:12:32Now, listen, those aren't smoking, can I just say?
0:12:32 > 0:12:33Should they not be smoking?
0:12:33 > 0:12:35They haven't necessarily done that at home.
0:12:35 > 0:12:39You've got the old chickpea batter going in. It's all over the shop!
0:12:39 > 0:12:41(Mate, you were Star Baker last week.)
0:12:41 > 0:12:44Come on, you've got to raise your game, my love.
0:12:44 > 0:12:46Just going to pop these in the oven.
0:12:46 > 0:12:48My oven was heated to 225,
0:12:48 > 0:12:51but I'm actually going to reduce the heat now, to 200.
0:12:51 > 0:12:54I'm going for 15 minutes on 230.
0:12:54 > 0:12:55MEL: A hot oven and hot fat
0:12:55 > 0:12:58ensure the batter starts to cook immediately,
0:12:58 > 0:13:02creating the steam needed to form air pockets and the perfect rise.
0:13:02 > 0:13:03Hopefully.
0:13:03 > 0:13:05SHE MIMICS PUDDINGS RISING
0:13:05 > 0:13:06This is really hard.
0:13:06 > 0:13:09You want to keep it all as hot as possible,
0:13:09 > 0:13:11I've got to try and get as close to the oven as...
0:13:11 > 0:13:12SHE SIGHS
0:13:12 > 0:13:15Do you know, I actually like to watch them.
0:13:15 > 0:13:17I will stand there watching them rise, so I'm going to
0:13:17 > 0:13:21chill out for a minute and sit down and watch me Yorkshires rise.
0:13:21 > 0:13:22She says hopefully!
0:13:24 > 0:13:26It's in the lap of the gods now.
0:13:35 > 0:13:37Not going to open it until the time's up
0:13:37 > 0:13:39because I don't want them to deflate.
0:13:39 > 0:13:41They don't look as though they're rising properly.
0:13:41 > 0:13:43Oh, I feel really nervous now!
0:13:43 > 0:13:45They're humongous!
0:13:45 > 0:13:49Definitely not 24 even Yorkshires, but the smaller ones are
0:13:49 > 0:13:52for the kids, and then the bigger ones are for the adults.
0:13:52 > 0:13:54I'm sticking to it, that's my story.
0:13:59 > 0:14:02They look OK, they look OK.
0:14:02 > 0:14:03Good God!
0:14:03 > 0:14:05SUE GASPS
0:14:06 > 0:14:10Yeah, I am down with that. Look at the puff on that.
0:14:10 > 0:14:13These are rubbish. The oven wasn't hot enough. They've gone flat.
0:14:13 > 0:14:16And the bottom ones have hardly risen at all.
0:14:16 > 0:14:19They're not going to allow me into Yorkshire, ever again.
0:14:19 > 0:14:22I've got Yorkshire biscuits!
0:14:22 > 0:14:24Bit flat. First ones never come out right anyway.
0:14:26 > 0:14:28So they're my practice ones to get my tin warmed up.
0:14:28 > 0:14:30They're not bad, but they're not perfect.
0:14:30 > 0:14:33They've all got the same amount of batter,
0:14:33 > 0:14:35but some of them have risen slightly differently to others.
0:14:35 > 0:14:38Don't look at these. These are not the Yorkshires you are looking for.
0:14:38 > 0:14:42They are an absolute disaster. Maybe they weren't hot enough.
0:14:42 > 0:14:44I have no idea.
0:14:44 > 0:14:48OK. They have closed up a bit in the middle.
0:14:48 > 0:14:50They are crispy on the bottom, which is good.
0:14:50 > 0:14:54Oh, they look beautiful! Would you like to compare them to mine?
0:14:54 > 0:14:58Which would you rather eat? Oh, dear.
0:14:59 > 0:15:02I had it at 220, which is what I've had it at home.
0:15:02 > 0:15:05No problem, puffed up. But it just hasn't worked here.
0:15:05 > 0:15:06They're going in the bin.
0:15:06 > 0:15:09Tom, all the colour and life has drained from you.
0:15:09 > 0:15:11Tom, don't be down.
0:15:11 > 0:15:12HE MAKES CRACKING NOISE
0:15:12 > 0:15:14It's all right, we'll get there.
0:15:14 > 0:15:16OK, I'm going to turn the oven up a bit
0:15:16 > 0:15:18and do another couple of batches.
0:15:18 > 0:15:20I'm going to start again.
0:15:20 > 0:15:22I'm wondering if it's about how hot the oven is.
0:15:22 > 0:15:25Start again. But with a hotter oven.
0:15:25 > 0:15:27I've really got to get this in now.
0:15:31 > 0:15:35Bakers, you've got half an hour left on your Yorkshire challenge,
0:15:35 > 0:15:37half an hour.
0:15:37 > 0:15:38SHE WHIMPERS
0:15:38 > 0:15:40How can Yorkshires make you feel so nervous?
0:15:40 > 0:15:44This is the second batch of batter, and doing exactly the same thing.
0:15:44 > 0:15:47They have not risen at all. They are just pancakes.
0:15:47 > 0:15:49What could it be? What have I done wrong?
0:15:55 > 0:15:57Is it different flour? Rubbish.
0:15:57 > 0:16:00I've never had a flat Yorkshire before.
0:16:00 > 0:16:03Some of them are OK, some of them are a little bit stupid.
0:16:03 > 0:16:05These ones are quite nice.
0:16:05 > 0:16:08Well, they're better, they're better. Oh, well.
0:16:08 > 0:16:12They're not as good as I want them to be, but I'll fill these ones.
0:16:12 > 0:16:14OK, bakers, if you could finish in ten minutes,
0:16:14 > 0:16:16it would be BATTER for all of us.
0:16:16 > 0:16:18Ten minutes, bakers.
0:16:18 > 0:16:20Just need to get plated up, really.
0:16:20 > 0:16:22Oh, dear. Right, OK.
0:16:22 > 0:16:23This is a mad moment now.
0:16:23 > 0:16:25I'm not going to not serve something,
0:16:25 > 0:16:28so I will start filling them. Not that this will work,
0:16:28 > 0:16:30because there is nothing to hold the stuff in!
0:16:30 > 0:16:33This one is my favourite. It has a nice hole in the middle.
0:16:33 > 0:16:34Plenty of space for the filling.
0:16:37 > 0:16:39Hot, hot, hot, hot.
0:16:39 > 0:16:41This is my pea puree.
0:16:41 > 0:16:44I'm hoping if I put enough in, they will not notice.
0:16:44 > 0:16:46How much longer have we got left?
0:16:46 > 0:16:49OK, bakers, five minutes left, and don't throw them -
0:16:49 > 0:16:50that's battery.
0:16:51 > 0:16:54My hands are shaking, I can hardly get the little leaf on.
0:17:00 > 0:17:03How many minutes? How many minutes? How many minutes?
0:17:03 > 0:17:05We've got three minutes, Candice.
0:17:15 > 0:17:17YORKSHIRE ACCENT: Right, you lot,
0:17:17 > 0:17:19time's up, time's up on your Yorkshires.
0:17:22 > 0:17:24Bakes at the end of the benches, gang, please.
0:17:39 > 0:17:41They look fairly uniform.
0:17:41 > 0:17:43They are well risen, they've got
0:17:43 > 0:17:45the same amount of filling in each one.
0:17:45 > 0:17:47Good colour, I like the way you've toasted your nuts.
0:17:47 > 0:17:51So, great consistency inside that as well.
0:17:51 > 0:17:53I like to see some irregular air pockets in there,
0:17:53 > 0:17:54and you have got that.
0:17:55 > 0:17:59Well baked. The flavours you got in the chicken are coming through.
0:17:59 > 0:18:02I love the sultanas in there, I like the fruitiness of it.
0:18:02 > 0:18:05Yeah, I like that, I like that a lot.
0:18:05 > 0:18:07I think you've done very well, Andrew.
0:18:12 > 0:18:15They're a bit irregular, and they look quite small.
0:18:15 > 0:18:18We're not getting enough rise in that Yorkshire pudding, are we?
0:18:18 > 0:18:20Right, let's go with this fella here.
0:18:20 > 0:18:23Tastes just like Christmas dinner to me.
0:18:23 > 0:18:24The flavours are lovely,
0:18:24 > 0:18:26but I don't think you put enough batter in there
0:18:26 > 0:18:28to give us the size that we wanted.
0:18:28 > 0:18:30The Yorkshires are just too small.
0:18:33 > 0:18:35They look most exciting. Thank you!
0:18:35 > 0:18:38I love the idea of your spiralised roastie.
0:18:38 > 0:18:42But to go to the Yorkshire pudding, we have got them different sizes.
0:18:42 > 0:18:44And we haven't got a great rise.
0:18:46 > 0:18:48It's a little bit dense in there,
0:18:48 > 0:18:51they needed a little bit longer in the oven unfortunately.
0:18:52 > 0:18:55That...tastes...UNBELIEVABLE.
0:18:55 > 0:18:58Yum! That is delicious. Thank you.
0:18:58 > 0:19:00But it was a Yorkshire pudding challenge,
0:19:00 > 0:19:02and that's what's let you down.
0:19:06 > 0:19:08They're too flat. Yeah.
0:19:08 > 0:19:10There's not much life in there, very thin.
0:19:14 > 0:19:17You could do with a little bit more seasoning in there, for me. OK.
0:19:17 > 0:19:19I think, overall, your Yorkshire puddings were all right.
0:19:19 > 0:19:21I do think they could be a bit wetter,
0:19:21 > 0:19:23which would allow them to grow a little bit more.
0:19:23 > 0:19:25The flavour is unbelievably beautiful.
0:19:25 > 0:19:28It is, the beef together with the flavours you've got
0:19:28 > 0:19:30in there as well, it is beautiful.
0:19:30 > 0:19:32It is good. Thank you very much.
0:19:35 > 0:19:38Nice colour. I mean, they could go a little bit browner.
0:19:38 > 0:19:39They're quite cute, they're dainty,
0:19:39 > 0:19:42but you have differences in size there.
0:19:46 > 0:19:48The flavour is very good. It's a little soft.
0:19:48 > 0:19:51Great texture inside that. Quite big air pockets in there.
0:19:51 > 0:19:54I think it needed just a couple more minutes in the oven,
0:19:54 > 0:19:56but your flavours are excellent. Thank you.
0:19:58 > 0:20:01Straight away, as soon as the knife goes in,
0:20:01 > 0:20:03you know it's going to be a good Yorkshire.
0:20:03 > 0:20:06The bake is beautiful, it's fluffy, it's light...
0:20:06 > 0:20:10And there's masses of room to put all that pork filling in.
0:20:12 > 0:20:14Just got the sound of his jaws.
0:20:14 > 0:20:18The tectonic plates of the earth in my ear.
0:20:18 > 0:20:20The crackling is beautiful.
0:20:20 > 0:20:23The only problem we've got is we've got a little chap here,
0:20:23 > 0:20:25and we've got a whopping one here.
0:20:25 > 0:20:27Want some more crackling? I've got more here.
0:20:27 > 0:20:29Whatever Mary says, fantastic!
0:20:29 > 0:20:31MOUTH FULL: Those taste amazing. Thank you.
0:20:31 > 0:20:35That crackling is spot-on. Thank you. Thanks, Solasi, that's lovely.
0:20:35 > 0:20:36MUNCHING CONTINUES
0:20:39 > 0:20:41You've got tofu in this, haven't you?
0:20:41 > 0:20:43Come on, Paul, you can do it, come on.
0:20:43 > 0:20:44You've got it well filled here.
0:20:44 > 0:20:47Great texture of the Yorkshire pudding. Beautiful.
0:20:50 > 0:20:53Mm. It is quite different, and it is spicy, and it's good.
0:20:54 > 0:20:57I would have another one of them. Oh, my God.
0:20:57 > 0:20:58If you hadn't told me it was tofu...
0:20:58 > 0:21:00Paul in tofu shocker.
0:21:00 > 0:21:02The flavours again, the spice combinations are fantastic.
0:21:02 > 0:21:05All round, they're good Yorkshire puddings. Thanks, Rav. Thanks.
0:21:09 > 0:21:12OK, what you've actually got here are 24 blinis
0:21:12 > 0:21:13with some rice on the top.
0:21:18 > 0:21:19The topping is a good flavour.
0:21:19 > 0:21:24The actual Yorkshire pudding is dry, it's solid, it's well-baked.
0:21:26 > 0:21:27It's like a biscuit. Mmm.
0:21:27 > 0:21:31I'm not surprised that it didn't rise using chickpeas
0:21:31 > 0:21:35and nigella seeds, because it's a very heavy flour to get going.
0:21:35 > 0:21:37However many eggs you put in it.
0:21:42 > 0:21:46They do vary in size. Some of them are thick, some are thin.
0:21:46 > 0:21:48Good colour. It's light, it has got a good colour.
0:21:48 > 0:21:50It's a proper Yorkshire pudding. Mmm.
0:21:52 > 0:21:56The actual Yorkshire pudding itself is a beautiful texture. Thank you.
0:21:56 > 0:21:59The filling, as well, I like, it's got a nice bit of kick to it,
0:21:59 > 0:22:03nice bit of heat, and the two together, it does work. Thank you!
0:22:03 > 0:22:05Made Yorkshire proud. Thank you.
0:22:10 > 0:22:11I can now go back into Yorkshire.
0:22:11 > 0:22:14I don't think it could have gone much better, to be fair.
0:22:14 > 0:22:17That was bang-on what I was hoping it would be.
0:22:17 > 0:22:19I knew they weren't as perfect as they could be.
0:22:19 > 0:22:22In hindsight, wish I'd put a bit more batter in and gone a bit bigger.
0:22:22 > 0:22:24I'd love to be able to say I'm going to put this one out of
0:22:24 > 0:22:26my mind and just get on with it, but that'd be a total lie.
0:22:26 > 0:22:30I'm definitely going to fixate on this for at least a few hours!
0:22:32 > 0:22:35The Batter Technical is another Bake Off first, and, as ever,
0:22:35 > 0:22:37it's a total mystery.
0:22:43 > 0:22:46OK, bakers, welcome to your Technical Challenge, which,
0:22:46 > 0:22:48this week, Paul has set for you.
0:22:48 > 0:22:50It's going to be judged blind,
0:22:50 > 0:22:52but we would like a word of advice before you depart.
0:22:52 > 0:22:55Practise your pattern before you use the mixture.
0:22:55 > 0:22:58Ohh... Cryptic. Enigmatic Hollywood.
0:22:58 > 0:23:00Mm. Tatty byes.
0:23:00 > 0:23:02Farewell to Hollywood.
0:23:02 > 0:23:08Now, for your Technical Challenge, Paul's brief is lacy pancakes.
0:23:08 > 0:23:14He'd like you to make 12 heart-shaped lace pancakes.
0:23:14 > 0:23:16They should be intricate and beautiful,
0:23:16 > 0:23:19like a doily you might find in Carole Middleton's guest bedroom.
0:23:19 > 0:23:24Mmm. You are allowed to make one test pancake.
0:23:24 > 0:23:27The other 12 that come after it must be presented. You've got one hour.
0:23:27 > 0:23:31On your marks... ..get set... BOTH: ..bake.
0:23:35 > 0:23:39What is a lace pancake? I have not got the foggiest.
0:23:39 > 0:23:43Lace pancakes were traditionally eaten by the rich
0:23:43 > 0:23:44at their show-off dinners.
0:23:44 > 0:23:47They first appeared in one of the earliest cookbooks
0:23:47 > 0:23:50ever printed - 1615's The English Huswife.
0:23:50 > 0:23:52I am slightly flummoxed by the whole thing.
0:23:52 > 0:23:54The instructions are very, very minimal.
0:23:54 > 0:23:57Are you ready for this complex recipe?
0:23:57 > 0:24:00"Make a pancake batter." That's it.
0:24:00 > 0:24:04Work it out, go. This could be a heartbreaking challenge.
0:24:04 > 0:24:07Kind of wish I'd made pancakes more recently.
0:24:07 > 0:24:10Paul, why did you choose lacy pancakes?
0:24:10 > 0:24:16I like the idea of pancakes. I think a good pancake is a thing of beauty.
0:24:16 > 0:24:17We've taken it to the next level, really.
0:24:17 > 0:24:20Making it into a lace design is all about intricacy,
0:24:20 > 0:24:23it's about delicacy and it's about skill.
0:24:23 > 0:24:25You serve that with ice cream, I'd have that any day.
0:24:25 > 0:24:28It melts in the mouth, you've got a beautiful pancake flavour.
0:24:28 > 0:24:32They've got to get the consistency of the batter absolutely perfect.
0:24:32 > 0:24:34You can't have the batter too thick,
0:24:34 > 0:24:37the whole thing will become quite stringy rather than pancake-like.
0:24:37 > 0:24:41If it's too thin, then it will just all mould together.
0:24:41 > 0:24:45Now, the mystery ingredient, to them, I'm sure will be the sugar.
0:24:45 > 0:24:49You're suggesting they put a little sugar in to help with the colouring.
0:24:49 > 0:24:51Yeah, I put sugar in deliberately.
0:24:51 > 0:24:55Because it's a lace design, you want it to colour quite quickly.
0:24:55 > 0:24:57The longer it sits there, the more it dries it out,
0:24:57 > 0:24:59because it hasn't got the full surface area of
0:24:59 > 0:25:02a conventional pancake, which is why you have to be really quick,
0:25:02 > 0:25:04and intricate, and delicate,
0:25:04 > 0:25:07and make it look good, AND do it 12 times.
0:25:07 > 0:25:11Very difficult indeed. I think it's a great challenge.
0:25:11 > 0:25:14I make pancakes a lot at home and I should be able to do them in
0:25:14 > 0:25:18my sleep, but you're going, "How much milk? Is it half a pint?"
0:25:18 > 0:25:20It's amazing how your mind goes completely blank.
0:25:20 > 0:25:22It just gives us the basic ingredients,
0:25:22 > 0:25:23no measurements or amounts.
0:25:23 > 0:25:26My brain's gone a bit to mush as to what the ratio is,
0:25:26 > 0:25:28so I'm just going to have to go for gut feel.
0:25:28 > 0:25:33I've put 10oz of flour in, six eggs and a couple of ounces of sugar.
0:25:33 > 0:25:36Sugar, sugar. A couple of tablespoons of sugar.
0:25:36 > 0:25:38I'm actually worried about the sugar but when I'm making pancakes
0:25:38 > 0:25:42I very rarely put sugar in them. I've done three tablespoons so far.
0:25:42 > 0:25:44When it hits the pan the sugar's going to caramelise,
0:25:44 > 0:25:47so it makes it cook slightly differently.
0:25:47 > 0:25:50I have used all of the sugar. I don't know if that's right.
0:25:50 > 0:25:52I honestly have no idea!
0:25:52 > 0:25:56My batter is normally like single cream, that kind of thickness,
0:25:56 > 0:25:58so that's what I'm going for.
0:26:00 > 0:26:03If you're doing a heart it's got to stand up in the pan
0:26:03 > 0:26:06rather than spread too much, so I'm going for slightly thicker.
0:26:06 > 0:26:08You've got to have that baker's intuition.
0:26:08 > 0:26:11Sometimes you just have to look at it and say, "It looks about right."
0:26:11 > 0:26:12It looks OK to me.
0:26:12 > 0:26:14I don't know, maybe it should have been a bit thicker,
0:26:14 > 0:26:17cos it needs to hold its shape.
0:26:21 > 0:26:24I'm going to try and draw meself a template for a heart.
0:26:24 > 0:26:27Might draw it out first on a piece of paper.
0:26:27 > 0:26:28Lace, lace, lace, lace, lace.
0:26:28 > 0:26:32I've no idea what the lace scene is meant to look like.
0:26:32 > 0:26:35This is my plan for my heart shape. Very detailed, as you can see.
0:26:35 > 0:26:38What's going on here, Selasi? I don't know what I was think...
0:26:38 > 0:26:41I'm not good at drawing, I'm terrible!
0:26:41 > 0:26:43This is excellent, that's just a pair of buttocks, isn't it?
0:26:43 > 0:26:46Yeah, yeah, yeah. That's very, very good, with no lace at all. Yeah!
0:26:46 > 0:26:48What does lace look like?
0:26:48 > 0:26:51Do they want lovely lace or do they want squiggly lace?
0:26:51 > 0:26:54I've not even got any lace pants.
0:26:54 > 0:26:57It just says, "Pipe 12 heart-shaped lace pancakes.
0:26:57 > 0:26:59"Serve 12 apart from your one tester."
0:26:59 > 0:27:01Do you know what I haven't done?
0:27:01 > 0:27:06Paul said practise the piping before you did it, so I'm going to do that.
0:27:06 > 0:27:09This is my way of practising without it officially being a test.
0:27:09 > 0:27:12Other people are doing it onto baking sheets and I'm thinking,
0:27:12 > 0:27:15no, I'm going to free-form it.
0:27:15 > 0:27:17I'm just going to try and practise one, see how it cooks.
0:27:17 > 0:27:21Only going to get one chance at this. OK...
0:27:21 > 0:27:25Paul's recipe doesn't state what temperature the batter should be cooked at.
0:27:25 > 0:27:27I've gone for a medium heat.
0:27:27 > 0:27:30I'm going for a reasonably high heat.
0:27:30 > 0:27:33I've got this on a very hot heat and I'm now thinking that was
0:27:33 > 0:27:36a bad idea. Cos I think that has burned. Yes, it has.
0:27:36 > 0:27:39That was me tester. Now we know, a little bit cooler.
0:27:39 > 0:27:43The trouble is, the middle's going to be cooked when the outside's still cooking,
0:27:43 > 0:27:47so I think we're just going to keep it as simple as we can.
0:27:47 > 0:27:49That's definitely not a heart.
0:27:49 > 0:27:51It's slightly the same as what I practised on paper.
0:27:51 > 0:27:53The fact that this is my only test is a bit scary,
0:27:53 > 0:27:55because this looks awful!
0:27:55 > 0:27:58I think this might be the worst thing I've ever made.
0:27:58 > 0:27:59It needs more definition.
0:27:59 > 0:28:01It's a heart-shaped pancake.
0:28:02 > 0:28:06I'm not sure who would wear it. I mean, that's lace, right?
0:28:06 > 0:28:09Oh, dear, my practice has not come out looking very delicate.
0:28:09 > 0:28:13I just think I'm going for totally the wrong thing, it feels wrong.
0:28:13 > 0:28:14I'm not going to do this pattern.
0:28:14 > 0:28:18My test pancake, the batter's really thin, so it's spreading more than I'd like.
0:28:18 > 0:28:22I've just put a drop more flour in, so, tested, re-evaluated,
0:28:22 > 0:28:23going again.
0:28:23 > 0:28:24That doesn't look too bad.
0:28:24 > 0:28:28I've just got to remember the design and do it again.
0:28:28 > 0:28:32The bakers' next 12 pancakes must all be presented to Paul and Mary.
0:28:33 > 0:28:37I just want to get 12 out looking OK, looking roughly the same.
0:28:37 > 0:28:40It's quite hard piping freehand into a frying pan.
0:28:42 > 0:28:43This is my first actual one,
0:28:43 > 0:28:47so whatever this one comes out like we're going to copy this.
0:28:47 > 0:28:50I don't know how to get them all the same shape! This is number two.
0:28:50 > 0:28:53It's a little browner than I would have liked but it's OK
0:28:53 > 0:28:55and it's heart-shaped and it's pretty lacy.
0:28:55 > 0:28:58I'm quite happy with how they look. They're all fairly similar-looking.
0:28:58 > 0:29:01It's on a medium heat. I don't want it to burn,
0:29:01 > 0:29:04but then I think this is taking me way too long just to do one.
0:29:04 > 0:29:07Bakers, you've got half an hour left.
0:29:08 > 0:29:11Going to have to really up my pace. Whoops.
0:29:11 > 0:29:13Oh, this is chaotic.
0:29:13 > 0:29:15Really, this is one of the most difficult things yet, I think.
0:29:15 > 0:29:18Ahh! Blast!
0:29:19 > 0:29:23Nice shape, nice pattern, nice colour. Broken.
0:29:23 > 0:29:27I'm going for shabby-chic pancakes rather than delicacies.
0:29:27 > 0:29:28Oh, my life.
0:29:28 > 0:29:31Come on, come on, bit faster, cook a bit faster.
0:29:31 > 0:29:33There's time, there's time. Ooh!
0:29:35 > 0:29:38That was my tester, so not to panic, not to panic!
0:29:38 > 0:29:41Do you know what? I love pancakes. Are you a tosser or a flipper?
0:29:41 > 0:29:44Ah, a tosser all the way, Mel. Tosser? Good, just checking. Thank you.
0:29:44 > 0:29:48I'm not flipping this for anybody. I'm not going to risk it.
0:29:50 > 0:29:52Yeah! Hey, hey, hey!
0:29:54 > 0:29:56This one smells burnt.
0:29:56 > 0:30:00Slightly overdone. The tester was much better than this one.
0:30:00 > 0:30:02I wish that didn't fall on the floor now.
0:30:06 > 0:30:08So, I'm very behind. You've got 13 minutes.
0:30:08 > 0:30:11I have 13 minutes left and I've done five now.
0:30:11 > 0:30:12OK!
0:30:12 > 0:30:15Ooh, that one's going at the bottom!
0:30:15 > 0:30:17One lovely flick of the wrist, over it comes.
0:30:17 > 0:30:21(Colour's good, though. Colour's good, isn't it? I don't know.)
0:30:21 > 0:30:25Well, no-one knows. No-one knows what goes through Paul's mind. No-one's seen these.
0:30:25 > 0:30:28I think I'm quite happy with them. Golden brown.
0:30:28 > 0:30:30You've got 11 minutes left. 11. All right.
0:30:30 > 0:30:33One, two, three, four, five, six, seven, eight.
0:30:33 > 0:30:35Nine, ten. Two more after this one.
0:30:35 > 0:30:37The design's kind of evolving with time,
0:30:37 > 0:30:40like any good artist's style does. There's three more to do.
0:30:40 > 0:30:44This is the last one. But they're very Jackson Pollock!
0:30:44 > 0:30:45SHE LAUGHS
0:30:45 > 0:30:48They're not all uniform in shape. They are what they are.
0:30:48 > 0:30:52Bakers, you've got five minutes. Five minutes!
0:30:52 > 0:30:54Nine, ten, 11.
0:30:54 > 0:30:55Gosh. They're terrible.
0:30:55 > 0:30:58For better or for worse, they're done.
0:30:58 > 0:30:59Ooh, sugar.
0:30:59 > 0:31:02I see other people putting sugar on it. But I'm not going to.
0:31:02 > 0:31:06I'm going to give them a bit of a dusting, bit of a last-minute flavour injection.
0:31:06 > 0:31:08I think that's 12.
0:31:17 > 0:31:20Congratulations, guys. Time is up.
0:31:20 > 0:31:23You all did brilliantly, not a heart failure in sight.
0:31:23 > 0:31:25If you'd like to bring your beautiful lacy batters
0:31:25 > 0:31:28and pop them behind the photo of yourself on the gingham altar.
0:31:28 > 0:31:30Well done, gang.
0:31:30 > 0:31:32Mary and Paul have no idea
0:31:32 > 0:31:35which plate of pancakes belongs to which baker.
0:31:38 > 0:31:44Right, what we're looking for is 12 delicately laced pancakes.
0:31:44 > 0:31:46So, we'll start over here.
0:31:46 > 0:31:49Now, these look very good indeed. Nice colour.
0:31:49 > 0:31:54They're holding together well, they're following the same pattern.
0:31:54 > 0:31:57They taste sweet to me. Yep, pretty good.
0:31:57 > 0:32:00Right, moving on to these little fellas.
0:32:00 > 0:32:02There's a little bit of lace in there.
0:32:02 > 0:32:04Looks like an alien's face in the middle.
0:32:04 > 0:32:07There's some pale and some quite dark, aren't there?
0:32:07 > 0:32:10Not as sweet as the first one. Right, moving on.
0:32:10 > 0:32:12Here we have similar patterns...
0:32:12 > 0:32:14It's a little on the clumsy side.
0:32:14 > 0:32:17I'd prefer it a little bit finer.
0:32:17 > 0:32:20That one's quite dark, that one's quite light.
0:32:20 > 0:32:23Some of them are overcooked, some of them aren't.
0:32:23 > 0:32:26There's no sweetness there. Not much sweetness, no.
0:32:26 > 0:32:28Now, these are a whole plethora of colours,
0:32:28 > 0:32:30and they're bone dry, too, overdone.
0:32:30 > 0:32:33There's too much sugar and they overcooked it.
0:32:34 > 0:32:36Biscuits.
0:32:36 > 0:32:40So we move on, then. These are quite delicately coloured.
0:32:40 > 0:32:42All of them are the same. Interesting pattern.
0:32:42 > 0:32:44It's not bad, the pattern.
0:32:44 > 0:32:46That's fine, it's moist.
0:32:46 > 0:32:50Now, these look highly elaborate. They're very nice, aren't they?
0:32:50 > 0:32:52Yeah. They look like table mats.
0:32:52 > 0:32:55That must be quite a difficult design to do.
0:32:55 > 0:32:57They're very attractive.
0:32:57 > 0:32:59To cook them on the frying pan would have been quite tricky. Very nice.
0:32:59 > 0:33:03Very good. Right, these are quite an equal colour.
0:33:03 > 0:33:05They are very delicate, though. Nice decoration, which is nice.
0:33:05 > 0:33:09They're beautifully moist, they're not dry in any way.
0:33:09 > 0:33:11Yeah, taste is good. Moving on.
0:33:11 > 0:33:13Now, this one looks quite fat.
0:33:13 > 0:33:15There's a bit of a difference in colour.
0:33:15 > 0:33:17That's really pale, that one's really dark.
0:33:17 > 0:33:19They're not so delicate, are they?
0:33:19 > 0:33:22Again, it's lucky it's got the sugar on the outside to carry
0:33:22 > 0:33:26that little bit of sweetness through to the pancake. Last one.
0:33:26 > 0:33:30Delicate. It's a very nice design. One a little bit too baked here.
0:33:30 > 0:33:32Yeah, down the bottom they are.
0:33:33 > 0:33:35Bit crispy, that one. That was a bit dry.
0:33:35 > 0:33:40It's a nice design, that one, but a bit inconsistent with the colour.
0:33:40 > 0:33:43But which plate will be judged pancake perfection?
0:33:43 > 0:33:47In ninth place is this one. That's mine!
0:33:47 > 0:33:49They're a little bit small and more like waffles.
0:33:49 > 0:33:51In eighth place, here.
0:33:53 > 0:33:58These were a little bit simplistic and a little on the thick side.
0:33:58 > 0:34:00In seventh is this one.
0:34:00 > 0:34:03Quite dark, a lot of these are inconsistent in colour.
0:34:03 > 0:34:07Very simple, more like webbing than it is lace.
0:34:07 > 0:34:11Val is sixth, Tom fifth and Andrew is fourth.
0:34:11 > 0:34:14In third place is this one here. Pretty good, actually.
0:34:14 > 0:34:17Quite a nice design, little bit simplistic in the middle
0:34:17 > 0:34:19but the addition on the outside made all the difference. Well done.
0:34:19 > 0:34:21And in second place...
0:34:23 > 0:34:26A very pretty, light design.
0:34:26 > 0:34:28And in first place is this one.
0:34:28 > 0:34:30Well done, Benjamina. Well done.
0:34:32 > 0:34:36I did like the design on it. It was very tight between these two.
0:34:36 > 0:34:38I just found the design and the flavour of this one just
0:34:38 > 0:34:41pipped it, so well done.
0:34:41 > 0:34:44Oh, I'm so happy. Finally I've gone up there.
0:34:44 > 0:34:48I think I've gone up and down in Technicals, but it's good to get the number-one spot.
0:34:48 > 0:34:51Really pleased with second, wasn't expecting that at all. Well done.
0:34:51 > 0:34:55I think fifth was fair enough. Yeah, it was OK.
0:34:55 > 0:34:59If it goes badly tomorrow I think I'll be at risk of going home.
0:34:59 > 0:35:02I'm a bit worried that I'm at the bottom of the heap at the moment.
0:35:02 > 0:35:04I think I've been consistently inconsistent,
0:35:04 > 0:35:07so we need to work on the consistency.
0:35:14 > 0:35:18Paul, Mary, time for proper batter chatter. Who did well so far?
0:35:18 > 0:35:21Andrew, really, I would think, did the best.
0:35:21 > 0:35:24He had a lovely flavour on top of his Yorkshire pudding, and in
0:35:24 > 0:35:26the Technical he was fourth.
0:35:26 > 0:35:29Benjamina, who won the Technical, she's up there with Andrew.
0:35:29 > 0:35:32I think you have to put Candice in there as well.
0:35:32 > 0:35:33She came second in the technical.
0:35:33 > 0:35:36Showstopper this week is going to be a potential banana skin for
0:35:36 > 0:35:39a few people, including Kate and Tom.
0:35:39 > 0:35:41His signature was not good.
0:35:41 > 0:35:43We didn't get Yorkshire pudding, we got blini.
0:35:43 > 0:35:46And Kate didn't do particularly well in the Yorkshire puddings, too.
0:35:46 > 0:35:49What about Rav? He's really got to step up into the Showstopper.
0:35:49 > 0:35:52But if he has a bad day he could be in trouble.
0:35:52 > 0:35:55I can't bear the tension. It's always like this at the beginning of Showstopper day, mate.
0:35:55 > 0:35:57Am I going to have to get the lawyer out again?
0:35:57 > 0:36:01Oh, sorry, I'm not allowed to touch you. I've said, never touch. Sorry.
0:36:03 > 0:36:06Welcome back, bakers, to Showstopper day,
0:36:06 > 0:36:10or as they call it in Spain, la dia de la fiesta panaderia sensacional,
0:36:10 > 0:36:11or something like that.
0:36:11 > 0:36:14Paul and Mary today would like you to make
0:36:14 > 0:36:17a beautiful Spanish delicacy,
0:36:17 > 0:36:18churros. Ohh!
0:36:18 > 0:36:2036 of them, please.
0:36:20 > 0:36:22Now, your churros should be sweet, not savoury.
0:36:22 > 0:36:24They can be filled, you can use a dipping sauce,
0:36:24 > 0:36:28you can make churros that are light and fragrant or churros that
0:36:28 > 0:36:32are hardy and suitable for battle environments, like Chur-ross Kemp.
0:36:32 > 0:36:34But the whole point is they need to be identical.
0:36:34 > 0:36:37You've got three hours, or tres horas. Si.
0:36:37 > 0:36:39On your marks... Venga...
0:36:39 > 0:36:40Baaaaaake.
0:36:45 > 0:36:47Batter, hot oil...
0:36:47 > 0:36:49SHE SIGHS
0:36:49 > 0:36:51The popular Spanish street food churros
0:36:51 > 0:36:53are fried doughnut-like snacks,
0:36:53 > 0:36:56traditionally served with a thick chocolate dipping sauce.
0:36:56 > 0:36:58I've never eaten one.
0:36:58 > 0:36:59Really, really wish I had.
0:36:59 > 0:37:01I love churros.
0:37:01 > 0:37:04What we're looking for is a beautiful, brown, crispy exterior
0:37:04 > 0:37:07with a lovely, soft interior.
0:37:07 > 0:37:09But if they put too many in the fryer at the same time
0:37:09 > 0:37:13it drops the temperature of the oil and they stay in there for too long
0:37:13 > 0:37:16and it becomes quite an oily churros.
0:37:16 > 0:37:17This is very tricky.
0:37:17 > 0:37:20A simple street food has got to be made into
0:37:20 > 0:37:23a magnificent Showstopper.
0:37:23 > 0:37:29I want them to think out of the box and do something quite different.
0:37:29 > 0:37:31Before this I'd never actually made churros.
0:37:31 > 0:37:35I'd eaten them, so I kind of knew what they should taste and look like.
0:37:35 > 0:37:37Yeah, feeling OK.
0:37:37 > 0:37:39The bakers' first job is to make the batter,
0:37:39 > 0:37:42which is essentially a type of choux pastry.
0:37:42 > 0:37:46So I'm just melting down my butter with water,
0:37:46 > 0:37:47sugar and a little bit of salt.
0:37:47 > 0:37:50When that's just bubbling you tip all the flour in one go
0:37:50 > 0:37:53and beat it up, a bit like you do a choux paste.
0:37:53 > 0:37:56The flour cooks and it gets a nice, stiff dough.
0:37:56 > 0:37:58I'm just making my first set of churros batter.
0:37:58 > 0:38:02I've gone for simple, crunchy Spanish churros, so there's no eggs,
0:38:02 > 0:38:03no butter.
0:38:03 > 0:38:05It's flour, salt, sugar, water and oil.
0:38:05 > 0:38:08But Andrew's final look is far from simple.
0:38:08 > 0:38:10He's piping each churro into a flower shape
0:38:10 > 0:38:14and serving them with an almond liqueur ganache and a fruit puree.
0:38:14 > 0:38:17It's going to have a cinnamon-sugar stem and then a pistachio-dust
0:38:17 > 0:38:20flower head, and I'm going to serve it in a window box.
0:38:21 > 0:38:25Unlike Andrew, most of the other bakers are jazzing up their dough.
0:38:25 > 0:38:30This is orange extract, just to add a really nice hit of orange.
0:38:30 > 0:38:34That is coconut extract. Really bumping up the coconut here!
0:38:34 > 0:38:37Every type of coconut is in this churro. SHE GIGGLES
0:38:37 > 0:38:38And, true to form,
0:38:38 > 0:38:42Tom's taking the experimental approach with his churros.
0:38:42 > 0:38:46My bake is called Tom's Fennel Churros Snake in the Grass.
0:38:46 > 0:38:48A snake in the grass is always a surprise,
0:38:48 > 0:38:52churros were a bit of a surprise, batter week was a bit of a surprise.
0:38:52 > 0:38:55Tom's fennel-seed churros snake will be ssssserved with
0:38:55 > 0:39:00a spiced saffron custard and dusted with fragrant rosewater sugar.
0:39:00 > 0:39:02Although this is meant to be a sweet churros,
0:39:02 > 0:39:05you're daring to take us to the edge, aren't you? I love fennel.
0:39:05 > 0:39:09Because it does kind of walk that line between the sweet and savoury.
0:39:10 > 0:39:12I've gone for Japanese flavours.
0:39:12 > 0:39:16I mean, I travelled extensively around Japan and I love the flavour of matcha.
0:39:16 > 0:39:18So I wanted to make churros with matcha in them.
0:39:18 > 0:39:20Matcha is a green-tea powder.
0:39:20 > 0:39:23It's got kind of like an earthy taste to it.
0:39:23 > 0:39:27The flavour's quite subtle, depending on how much you use.
0:39:27 > 0:39:31To accompany his matcha-tea churros, Rav's making a trio of dips,
0:39:31 > 0:39:35a fruity one, a creamy pistachio one and a chocolate one that
0:39:35 > 0:39:38has the potential to fire up the judges' taste buds.
0:39:38 > 0:39:40A white chocolate and wasabi sauce.
0:39:40 > 0:39:42Ooh, hello! Interesting. White chocolate and wasabi.
0:39:42 > 0:39:45Wasabi and white... Yeah. That's a first.
0:39:45 > 0:39:48It's daring, it's out there, flavour combinations are fascinating,
0:39:48 > 0:39:52and there's no lime or coconut, which is good. There's no lime or coconut, no!
0:39:54 > 0:39:58620g of beer is going into my batter.
0:39:58 > 0:40:00Beer adds quite a nice flavour.
0:40:00 > 0:40:03Candice will also add a bit of coconut flour to her batter.
0:40:03 > 0:40:06She'll pipe each churro into a figure of eight, dipping one end
0:40:06 > 0:40:10in a sticky peanut-butter mousse and a crunchy peanut topping.
0:40:10 > 0:40:11Love peanut butter.
0:40:11 > 0:40:14Like, eat-it-off-the-spoon love peanut butter.
0:40:14 > 0:40:17Yeah, it's one of my favourite things.
0:40:19 > 0:40:21Not as strong as I used to be!
0:40:21 > 0:40:23Anyone want to take over for a minute?
0:40:23 > 0:40:27It is a bit of hard work, but it's fun, actually. It's getting there.
0:40:27 > 0:40:30I don't want any lumps of flour hiding.
0:40:30 > 0:40:34Getting a thick batter is crucial for the churros to cook and
0:40:34 > 0:40:36properly hold their shape.
0:40:36 > 0:40:39It's not quite as stiff as I would like, so it's going back on the hob.
0:40:39 > 0:40:42I want it to hold its shape. If it's too squidgy,
0:40:42 > 0:40:45pipe it out in the star nozzle and then all your star-ness goes
0:40:45 > 0:40:49and it sits on the baking tray and goes very flat on the bottom.
0:40:52 > 0:40:56After combating consistency, the next task is uniformity.
0:40:56 > 0:40:59The job is getting them all the same.
0:40:59 > 0:41:02I've got just the right consistency, it's holding the lines.
0:41:02 > 0:41:06Standing up like caterpillar legs, if you know what I mean.
0:41:06 > 0:41:09But the weight of the churros might flatten it,
0:41:09 > 0:41:11so you've got to be really careful.
0:41:11 > 0:41:13I think I was a bit quick taking my batter off the hob,
0:41:13 > 0:41:15it's a bit thinner than I would like.
0:41:15 > 0:41:17These are supposed to look like rabbits.
0:41:17 > 0:41:21Wasn't quite up to a whole rabbit, just going for little rabbity heads.
0:41:21 > 0:41:24In a minute I'll put the sultanas in for their eyes.
0:41:24 > 0:41:28Flopsy, Mopsy, Cottontail... Benjamin...they're all here.
0:41:28 > 0:41:30And they're all getting fried.
0:41:30 > 0:41:33Kate's making hot-cross-bunny churros.
0:41:33 > 0:41:35Her bunny batter is spiced with cardamom, cinnamon,
0:41:35 > 0:41:37ginger and a hint of nutmeg.
0:41:37 > 0:41:39She'll dust them with a spiced sugar
0:41:39 > 0:41:41and serve them with chocolate custard.
0:41:41 > 0:41:44Not Christmas, we're moving on to Easter. We've done Christmas!
0:41:44 > 0:41:47I'm going to make more than 36 and just choose the best ones.
0:41:47 > 0:41:50I'll just keep going. I need to make sure I don't forget to make my custard, though.
0:41:50 > 0:41:54Consistency is good, I'm happy with that, so I'm just going to
0:41:54 > 0:41:57pipe as many as I can and then just use the best ones.
0:41:57 > 0:42:01Benjamina's opted for coconut-flavoured churros,
0:42:01 > 0:42:04and to emphasise her tropical twist she's serving them with
0:42:04 > 0:42:06a passion fruit and mango dipping sauce.
0:42:07 > 0:42:08It's kind of like a teardrop shape.
0:42:08 > 0:42:11They're just a bit different, I didn't want to do straight lines.
0:42:11 > 0:42:15And these are quite easy to pick up, so I thought these will be cute.
0:42:15 > 0:42:16Piping it is...a doddle.
0:42:19 > 0:42:22I can't do 36 like that. It's too stiff to pipe. Looks good.
0:42:22 > 0:42:24No, it... Well...
0:42:24 > 0:42:26While some struggle with piping,
0:42:26 > 0:42:28one baker's risking an extra stage before frying.
0:42:28 > 0:42:32Good morning, Selasi. Good morning. Tell us all about your churros.
0:42:32 > 0:42:35Erm, I'm making lemon and anise churros.
0:42:35 > 0:42:38I'm going to make them into some just small bowls,
0:42:38 > 0:42:41so I'm using that to pipe around it, freeze it for about half an hour
0:42:41 > 0:42:44before frying, just so it's easier to come off.
0:42:44 > 0:42:47So you don't thaw them before you fry them? No, fry them from frozen.
0:42:47 > 0:42:51Selasi's also adding cinnamon to his churros.
0:42:51 > 0:42:53He'll then fill each one with a raspberry cream before
0:42:53 > 0:42:57topping them all off with a white and plain chocolate circle.
0:42:57 > 0:43:00I don't know, it feels thinner, this consistency.
0:43:00 > 0:43:03Thinner than I've tried at home. That's not good.
0:43:03 > 0:43:06I put them to chill so that they hold their shape,
0:43:06 > 0:43:09particularly cos I seem to have made softer batter than I was making at home.
0:43:09 > 0:43:11If they're still warm,
0:43:11 > 0:43:14I'm not going to get a nice, rigid line in my churros.
0:43:14 > 0:43:19I want them to be as cold as I can get them but without being frozen.
0:43:19 > 0:43:21I'm not chilling,
0:43:21 > 0:43:24but I am going to leave them to stand and just firm up a fraction.
0:43:24 > 0:43:27Jane's filling her churros with flavours inspired by
0:43:27 > 0:43:29her daughter's love of pistachios.
0:43:29 > 0:43:32Each one will have a nutty white-chocolate custard running
0:43:32 > 0:43:36down its centre and all 36 will be served with a boozy chocolate sauce.
0:43:36 > 0:43:39So you're using a pistachio and cream filling for that? Yes, I am.
0:43:39 > 0:43:41How is that going to be put inside that churros?
0:43:41 > 0:43:43Erm, when they're cooked I'm going to poke
0:43:43 > 0:43:45a hole through it and then pipe it in. OK.
0:43:45 > 0:43:48Looking forward to this flavour and the filling, actually,
0:43:48 > 0:43:52to see if it complements the actual texture of the churros.
0:43:52 > 0:43:56Like Jane, Val has also decided to fill her churros.
0:43:56 > 0:43:59I'm making churros which is flavoured with orange
0:43:59 > 0:44:02and they're going to be filled with the chocolate sauce.
0:44:02 > 0:44:04To achieve this classic flavour combination,
0:44:04 > 0:44:07Val's added orange zest to her churros batter and will do
0:44:07 > 0:44:10the same to her chocolate ganache filling.
0:44:10 > 0:44:12Once the churros are cooked and filled
0:44:12 > 0:44:14she'll roll them in zesty spiced sugar.
0:44:14 > 0:44:17Chocolate orange! My children's favourite.
0:44:19 > 0:44:22Bakers, you've got one hour left on your churrrros. One hour left.
0:44:22 > 0:44:24I'm going to go in with the first couple.
0:44:24 > 0:44:27I might be able to drop them in, cos they're stiff enough.
0:44:27 > 0:44:29Yeah. First ones in, 34 to go.
0:44:34 > 0:44:36It's only now the bakers will know
0:44:36 > 0:44:38if their churros batter is the right consistency.
0:44:38 > 0:44:41Too wet and they'll absorb too much oil.
0:44:41 > 0:44:43Too dense and they'll need longer frying
0:44:43 > 0:44:46to ensure the middle is cooked through.
0:44:46 > 0:44:48I'm cooking them for six minutes.
0:44:48 > 0:44:51I'm making sure I turn them over so they don't get overly browned.
0:44:51 > 0:44:53I'm doing them two minutes each side.
0:44:53 > 0:44:56They're going to be very crispy, but I want them to be crispy.
0:44:56 > 0:44:59I'm frying at 170.
0:44:59 > 0:45:02I'm leaving them on the baking parchment so they keep their shape
0:45:02 > 0:45:04as I put them in the oil, and they naturally lift off.
0:45:04 > 0:45:08I'm frying my churros at 190 for two minutes on each side.
0:45:12 > 0:45:15If it's frozen, there is a danger that the inside will not cook
0:45:15 > 0:45:18but you just have to cook it from frozen but for a longer period.
0:45:18 > 0:45:20I'm going to have a go at putting six in,
0:45:20 > 0:45:23which is a big risk if it drops the temperature too much.
0:45:23 > 0:45:25Just started to fry now.
0:45:25 > 0:45:27Think I can get away with doing three or four at a time.
0:45:27 > 0:45:30Oh, I'm doing as many as I can get in at a time.
0:45:32 > 0:45:37Churros in Spain are always piped straight into the boiling fat.
0:45:37 > 0:45:40But is it the right way to go for a Showstopper Challenge?
0:45:40 > 0:45:42If you do pipe it straight in,
0:45:42 > 0:45:45to get 36 of the same size is very difficult.
0:45:45 > 0:45:48They're not coming out uniform at all.
0:45:48 > 0:45:50They're going to taste good, they'll look ugly as sin.
0:45:50 > 0:45:54I'm just going for it now. I've come to terms with the fact that I'm not going to get them exactly straight.
0:45:54 > 0:45:58That's the risk of piping directly into the oil.
0:45:58 > 0:46:00Are you boiling bunnies again, Kate? In hot oil, yes.
0:46:00 > 0:46:04Oh, what was the film where she cooked the rabbit? Fatal Attraction.
0:46:04 > 0:46:05I'm a bunny boiler!
0:46:05 > 0:46:08This is Kate-al Attraction.
0:46:12 > 0:46:15I don't think I'm happy with the batter. It feels oily.
0:46:15 > 0:46:18Just need to make sure it's not raw in the middle,
0:46:18 > 0:46:21cos mine is slightly thicker than a normal churros.
0:46:23 > 0:46:26I might have mucked them up.
0:46:26 > 0:46:29There was one or two of them split, because the batter was far too wet.
0:46:29 > 0:46:32Pleased with the texture of those.
0:46:32 > 0:46:37They all look roughly the same, don't they? They look all right.
0:46:37 > 0:46:39They are figure-of-eight shapes, so...
0:46:41 > 0:46:45I mean, they're straight enough. Straight as I could get them. Yeah.
0:46:45 > 0:46:47Bakers, there's half an hour to go
0:46:47 > 0:46:50before you're out of the frying pan and into the fire.
0:46:50 > 0:46:52I'm over halfway frying them.
0:46:52 > 0:46:54I should have enough time, but we'll see.
0:46:54 > 0:46:56Churros seems to be all about multitasking.
0:46:56 > 0:46:58I've got to fry the churros,
0:46:58 > 0:47:00make a chocolate soil and make two dipping sauces.
0:47:00 > 0:47:03Come back in three hours, I'll still be peeling my pistachios.
0:47:03 > 0:47:05Cos I grind it right down,
0:47:05 > 0:47:07so I use it like a flour to thicken my custard.
0:47:07 > 0:47:09This is my wasabi powder.
0:47:09 > 0:47:11You can smell how strong it is.
0:47:11 > 0:47:14This is a little bit of a risk, but I've tried it and it works
0:47:14 > 0:47:16and I hope that they'll be able to enjoy it.
0:47:16 > 0:47:19This is the custard, it's the base for my chocolate sauce.
0:47:19 > 0:47:20It's not thick enough.
0:47:20 > 0:47:23I'm really conscious that I'm running out of time.
0:47:23 > 0:47:25You've done most of your churros, haven't you?
0:47:25 > 0:47:28Yeah, I've got most of my churros, got about another seven to do.
0:47:28 > 0:47:29OK, good luck, my love.
0:47:31 > 0:47:34Have you melted your chocolate yet?
0:47:34 > 0:47:35I'm really behind.
0:47:35 > 0:47:37Nearly finished frying, thankfully,
0:47:37 > 0:47:40because I'm just going to pipe my custard cream in there.
0:47:40 > 0:47:43And filling these.
0:47:43 > 0:47:46They're a bit doughy in the middle, and I actually like them that way.
0:47:46 > 0:47:49I should have time to do all my extra bits.
0:47:51 > 0:47:53One more for luck and then I am done.
0:47:53 > 0:47:56I only need one more but I'm going to do quite a few spares,
0:47:56 > 0:47:58just to try and pick the straightest.
0:47:58 > 0:48:02Super tight for time but these could be the last ones.
0:48:07 > 0:48:11I'm going to run out of time.
0:48:11 > 0:48:13Churrrrrrrrrros!
0:48:13 > 0:48:17That's the churros alarm clock. 15 minutes, bakers. 15 minutes to go.
0:48:17 > 0:48:19Getting to the rushing stage now. Yeah.
0:48:19 > 0:48:22I've got enough time to kind of play around with the way it looks.
0:48:22 > 0:48:23I'm not sure if I'm happy with them.
0:48:23 > 0:48:25It looks burnt, but I'm not sure.
0:48:25 > 0:48:29They're looking OK, I've just got to get a lot of them done.
0:48:33 > 0:48:35Oh, my gosh. One, two, three, four...
0:48:36 > 0:48:38Five, six, seven, eight, nine, ten, 11, 12...
0:48:38 > 0:48:4017, 18...
0:48:40 > 0:48:42There was a couple I wasn't entirely happy with but they'll do.
0:48:42 > 0:48:45Oh-ho-ho!
0:48:48 > 0:48:52OK, bakers, just five minutes until we say "churrio" to this challenge.
0:48:52 > 0:48:54Five minutes! Five minutes.
0:48:54 > 0:48:56Oh, I'm not getting there.
0:48:56 > 0:49:00Keep going, keep going, we can do it, we can do it. We know we can.
0:49:01 > 0:49:03Holy moley.
0:49:03 > 0:49:05Come on, come on, come on.
0:49:05 > 0:49:07Perilously short on time.
0:49:12 > 0:49:15God, look at that. Looks just like a snake, doesn't it?
0:49:15 > 0:49:17Are you done? Yeah, I'm done. Do you need a hand with anything?
0:49:17 > 0:49:20You can help me put them on the plate. You're a star.
0:49:20 > 0:49:23Bakers, one minute to go. One minute left on this challenge.
0:49:23 > 0:49:26I need to get some chocolate sauce in this pan.
0:49:30 > 0:49:33Thank you. OK, bakers, that's time up. Time is up.
0:49:47 > 0:49:49It's judgment time.
0:49:49 > 0:49:52Val, would you like to bring your churros up, my darling?
0:49:56 > 0:49:58They are all the same length.
0:49:58 > 0:50:03You've been able to keep the ridges, which you expect for a churros.
0:50:08 > 0:50:12It's beautifully crisp. The definition is good.
0:50:12 > 0:50:13But the sauce is too runny.
0:50:13 > 0:50:16Inside, the chocolate that you put in there is delicious.
0:50:16 > 0:50:19But, unfortunately, it's taken away all the interior of the churros,
0:50:19 > 0:50:21and what's left is just a bit doughy.
0:50:21 > 0:50:23Little bit disappointing.
0:50:23 > 0:50:24Sorry.
0:50:29 > 0:50:31That's a great imagination with the snake.
0:50:31 > 0:50:32What's this here at the top?
0:50:32 > 0:50:35It was supposed to be a head, but... They're a good colour.
0:50:35 > 0:50:37There's quite a lot of sugar on it.
0:50:41 > 0:50:42Wow.
0:50:42 > 0:50:44It's overdone.
0:50:44 > 0:50:47It's been cooked for too long, so it's just dried it out.
0:50:47 > 0:50:50I do like the flavour. I question, is it sweet, though?
0:50:50 > 0:50:52It's a fennel doughnut.
0:50:52 > 0:50:54Shall we say if you're fond of fennel, it's fine?
0:50:56 > 0:50:58But it's difficult to eat and a bit tough.
0:51:03 > 0:51:06They are a pretty dark colour.
0:51:06 > 0:51:09I would expect them to be a little bit more delicate than that.
0:51:09 > 0:51:12They're a little bit clumsy. They're burnt, Selasi.
0:51:13 > 0:51:14Are they?
0:51:14 > 0:51:16PAUL CHUCKLES
0:51:16 > 0:51:17Right.
0:51:20 > 0:51:22And raw dough.
0:51:22 > 0:51:24That's a shame.
0:51:24 > 0:51:27Such a good idea to do it on top of those bun tins.
0:51:27 > 0:51:28It's come from the freezer,
0:51:28 > 0:51:31so the dough down at the bottom is actually raw dough.
0:51:31 > 0:51:33So, overall, not a good day.
0:51:43 > 0:51:45There's real flavour there.
0:51:45 > 0:51:48Beautiful pistachio, and you've kept the colour.
0:51:48 > 0:51:51You took the skin off the pistachios. I did. Um...
0:51:51 > 0:51:55I really love them, actually. Oh, do you?! I like... Thank you!
0:51:55 > 0:51:57I've been so worried about them!
0:51:57 > 0:51:59I really like the flavour.
0:51:59 > 0:52:02Your dip is beautiful. It's lovely. It holds.
0:52:02 > 0:52:04That's a good dipping sauce.
0:52:04 > 0:52:06Thank you. I've never had a churro.
0:52:06 > 0:52:08You've got 35 now. I...
0:52:13 > 0:52:15It's difficult to judge the colour on these,
0:52:15 > 0:52:16cos they were so green,
0:52:16 > 0:52:19and that will obviously affect the way it'll fry, as well.
0:52:19 > 0:52:23The problem is, some of the shapes are a bit strange. Yes.
0:52:23 > 0:52:26We're looking for consistency in this challenge.
0:52:29 > 0:52:31They're a bit fatty. Yeah.
0:52:31 > 0:52:33The flavour is not good. OK.
0:52:33 > 0:52:37It does taste quite savoury. Which dip would you recommend?
0:52:37 > 0:52:39Try the wasabi, come on.
0:52:39 > 0:52:43The passion fruit is good. Mm. It's excellent.
0:52:43 > 0:52:45Overall, I don't think they look particularly nice.
0:52:45 > 0:52:46I don't like the flavour.
0:52:46 > 0:52:49You're normally very good on your flavours.
0:52:55 > 0:52:58I like the look of it. It's pretty uniform.
0:52:58 > 0:53:00I like the idea of the two flavours.
0:53:00 > 0:53:02You've got the bottom and then the top.
0:53:02 > 0:53:05You've got definition in there as well. And a good thickness.
0:53:05 > 0:53:07The overall appearance is quite clever.
0:53:12 > 0:53:14I can't actually get into the texture,
0:53:14 > 0:53:16cos it's been overcooked, basically.
0:53:16 > 0:53:19So inside, it's only a very thin line of texture
0:53:19 > 0:53:21within the churros itself.
0:53:21 > 0:53:24The fat has impregnated it a little too much.
0:53:30 > 0:53:32They look a bit sad, don't they? I know.
0:53:32 > 0:53:35I can sort of see a rough bunny rabbit,
0:53:35 > 0:53:38but it's very flat, it's been run over.
0:53:38 > 0:53:39It's roadkill! OK.
0:53:40 > 0:53:43I know the oil's got through more than I would have liked it to.
0:53:43 > 0:53:45It's beautifully crisp.
0:53:45 > 0:53:48But it's totally impregnated with the oil. Yeah.
0:53:48 > 0:53:52And we're getting no centrepiece of the nice churros. Yeah.
0:53:52 > 0:53:55I can't eat that. No, it's too oily, I know it's too oily. It is.
0:53:55 > 0:53:58Too slack. It's solid crisp. There's no filling to it at all.
0:53:58 > 0:53:59I've had a bad bake.
0:54:04 > 0:54:06All of them are a beautiful shape.
0:54:06 > 0:54:08I think that your mixture
0:54:08 > 0:54:11was a little bit on the slack... on the runny side.
0:54:11 > 0:54:14It looks as though it hasn't held the ridges that we expect.
0:54:18 > 0:54:20Because they're so small,
0:54:20 > 0:54:23when you get into them, they are a little bit fatty.
0:54:23 > 0:54:26I think your mixture needed to be a bit stiffer. OK. And a bit bigger.
0:54:31 > 0:54:32What a pleasant colour they are.
0:54:32 > 0:54:34They're quite thin,
0:54:34 > 0:54:38but you've been able to keep the definition of the piping.
0:54:38 > 0:54:39Great display. Lovely colour.
0:54:39 > 0:54:41The actual shape of them I love.
0:54:41 > 0:54:44That is the right thickness for a churros.
0:54:45 > 0:54:47That's the colour it should be inside.
0:54:51 > 0:54:55They are beautiful. Oh, thank you. Absolutely beautiful.
0:54:55 > 0:54:58Crispy, they look good, great frying.
0:54:58 > 0:55:01Well done. You've cracked it. Oh, thank you!
0:55:11 > 0:55:13Who's in contention for Star Baker this week?
0:55:13 > 0:55:16I think Benjamina has done well. Andrew, as well.
0:55:16 > 0:55:19Came fourth in Technical, did really well on the Signature.
0:55:19 > 0:55:21How did we feel about Kate's performance?
0:55:21 > 0:55:23It was so disappointing.
0:55:23 > 0:55:24They were fatty all the way through.
0:55:24 > 0:55:26I was upset about Selasi, as well, actually.
0:55:26 > 0:55:29Tom's had a bit of a nightmare, as well, hasn't he?
0:55:29 > 0:55:30He has had a nightmare.
0:55:30 > 0:55:33Before this challenge, we knew that Kate, Tom and Rav were in trouble.
0:55:33 > 0:55:34Has anything changed, Mary?
0:55:34 > 0:55:37There are two that will be possibly leaving.
0:55:37 > 0:55:38Tom and Kate.
0:55:38 > 0:55:41I have to say Rav, as well. Good luck, Paul and Mary.
0:55:41 > 0:55:43The decision lies in your hands.
0:55:53 > 0:55:57OK, bakers, well done, all of you. You've worked extremely hard.
0:55:57 > 0:55:59And I have the nice job.
0:55:59 > 0:56:00I get to award Star Baker,
0:56:00 > 0:56:05and Paul and Mary have decided overwhelmingly in favour...
0:56:05 > 0:56:06of Benjamina.
0:56:06 > 0:56:08Well done, Benjamina! You are Star Baker.
0:56:08 > 0:56:10So surprised!
0:56:12 > 0:56:14Well done.
0:56:14 > 0:56:17I have the harder, sadder task this week, unfortunately,
0:56:17 > 0:56:18but you know the score.
0:56:18 > 0:56:21Somebody has to leave the tent.
0:56:21 > 0:56:23With great sadness, the person leaving us this week is...
0:56:27 > 0:56:28..Kate.
0:56:28 > 0:56:31I knew it was me. Kate, come on.
0:56:32 > 0:56:34I don't think I've completely humiliated myself.
0:56:34 > 0:56:38There's been some fantastic bakes in amongst some of the shocking ones!
0:56:38 > 0:56:42I feel really guilty. No, it's fine. I had a shocking week.
0:56:42 > 0:56:44I'm not going to cry because it's over,
0:56:44 > 0:56:46because I'm going to get to watch now
0:56:46 > 0:56:47and see who finishes this journey.
0:56:47 > 0:56:50Is Kate the weakest baker out of the group? No, she isn't.
0:56:50 > 0:56:54But this weekend, she was. That's how Bake Off works.
0:56:54 > 0:56:56HE PUFFS OUT
0:56:56 > 0:56:59That was by the skin of my teeth. I was so convinced I was going.
0:56:59 > 0:57:00I'm surprised I'm still here.
0:57:00 > 0:57:03I'm like a cat with nine lives, it seems.
0:57:03 > 0:57:06Oh, was I thrilled to see Benjamina's churros!
0:57:06 > 0:57:09Sheer joy. She did brilliantly.
0:57:09 > 0:57:10Thank you.
0:57:10 > 0:57:13I conquered the batter!
0:57:13 > 0:57:15Star Baker! Whoo-whoo!
0:57:17 > 0:57:18Really, really, really happy.
0:57:18 > 0:57:19Next time...
0:57:19 > 0:57:21I was so calm earlier.
0:57:21 > 0:57:23..the bakers perfect their pastry skills...
0:57:23 > 0:57:26That's a very intense measurement.
0:57:26 > 0:57:27..in a multilayered Signature...
0:57:27 > 0:57:30There should be 27 layers, but I get confused.
0:57:30 > 0:57:32..a well-baked Technical...
0:57:32 > 0:57:34Oh, my word! The oven wasn't on.
0:57:34 > 0:57:35..and a bite-sized Showstopper...
0:57:35 > 0:57:37Oh, we're going to be tight on this.
0:57:37 > 0:57:40..that will stretch the bakers further than ever before.
0:57:40 > 0:57:43This is why life is too short to make filo pastry.
0:57:43 > 0:57:46That's what you call a proper disaster.
0:58:16 > 0:58:18THEME PLAYS: The Apprentice