1 00:00:02,360 --> 00:00:04,000 Last time... Let's get your meringue on. 2 00:00:04,040 --> 00:00:05,520 ..saw the first-ever meringue week. 3 00:00:05,560 --> 00:00:06,680 It's going to be down to the wire. 4 00:00:06,720 --> 00:00:07,920 Jasmine... It's not going to happen. 5 00:00:07,960 --> 00:00:09,080 ..landed a new handshake. 6 00:00:09,120 --> 00:00:10,480 I'll do one with my left hand. 7 00:00:10,520 --> 00:00:12,000 Toby got a regular one... 8 00:00:12,040 --> 00:00:14,320 Well done, Toby. ..and the ultimate accolade. 9 00:00:14,360 --> 00:00:17,240 And the star baker is Toby. 10 00:00:17,280 --> 00:00:19,720 Can't believe it. I hope I can keep it up. 11 00:00:19,760 --> 00:00:20,840 Iain's flavours... 12 00:00:20,880 --> 00:00:23,240 I don't like the coffee and I don't like the chocolate.Really? 13 00:00:23,280 --> 00:00:24,400 ..put him in the firing line. 14 00:00:24,440 --> 00:00:26,000 Mm! But it was Lesley... 15 00:00:26,040 --> 00:00:28,880 This is the Bake Off and we are looking for good meringues. 16 00:00:28,920 --> 00:00:30,800 ..whose time in the tent was up. 17 00:00:30,840 --> 00:00:34,040 I've got over halfway and I'm very proud of myself. 18 00:00:34,080 --> 00:00:35,720 This time... 19 00:00:35,760 --> 00:00:37,040 Ah! 20 00:00:37,080 --> 00:00:39,480 ..it's dessert week in the quarterfinals. 21 00:00:39,520 --> 00:00:40,520 Now that's a panic. 22 00:00:40,560 --> 00:00:41,960 With a scorched signature... 23 00:00:42,000 --> 00:00:43,160 Oh, ho, ho, ho! 24 00:00:43,200 --> 00:00:45,520 ..a steamy technical... 25 00:00:45,560 --> 00:00:46,880 Ah! Hot. 26 00:00:46,920 --> 00:00:49,200 ..and a towering twist of an English classic. 27 00:00:49,240 --> 00:00:50,240 Can't afford for it to fall over. 28 00:00:50,280 --> 00:00:52,520 Who will soar into the semifinals... 29 00:00:52,560 --> 00:00:53,600 Time is ticking away. 30 00:00:53,640 --> 00:00:55,920 That was quite philosophical. 31 00:00:55,960 --> 00:00:57,520 ..and who... Come on, come out. 32 00:00:57,560 --> 00:00:58,760 ..will have a wobble? 33 00:00:58,800 --> 00:01:00,400 This is the big moment. 34 00:01:21,840 --> 00:01:24,120 Really excited for quarterfinals. 35 00:01:24,160 --> 00:01:26,480 It's like the finals but like not as important, so... 36 00:01:26,520 --> 00:01:28,200 No, it's like the finals but divided by four. 37 00:01:28,240 --> 00:01:30,520 Yeah! 38 00:01:30,560 --> 00:01:33,480 It's the quarterfinals. That's pretty mad. 39 00:01:33,520 --> 00:01:35,920 It's great. What an achievement. 40 00:01:35,960 --> 00:01:37,920 You've got this, come on. 41 00:01:37,960 --> 00:01:42,000 It's so mad to think that there's just five of us left here. 42 00:01:42,040 --> 00:01:46,440 And also such a, like, amazing group of five people. 43 00:01:46,480 --> 00:01:48,920 The other seven were rubbish. 44 00:01:48,960 --> 00:01:50,160 Go on. 45 00:01:50,200 --> 00:01:51,640 Good luck! 46 00:01:51,680 --> 00:01:54,000 I don't think I've given myself time to think about 47 00:01:54,040 --> 00:01:56,640 the fact that I'm actually in the quarterfinals. 48 00:01:56,680 --> 00:01:58,360 Like, I'm kind of speechless. 49 00:01:58,400 --> 00:02:02,400 I did not think I would make it past the first couple of weeks, 50 00:02:02,440 --> 00:02:05,400 so the fact that I'm here is either a miracle 51 00:02:05,440 --> 00:02:07,840 or I'm actually decent at baking. 52 00:02:07,880 --> 00:02:11,040 Dessert week, practice has been indulgent. 53 00:02:11,080 --> 00:02:15,480 I think I've gained weight this week. But I feel jolly. 54 00:02:18,440 --> 00:02:20,400 Ah, welcome back to the tent, bakers. 55 00:02:20,440 --> 00:02:23,760 It's dessert week. This is what Bake Off is all about. 56 00:02:23,800 --> 00:02:26,280 For your dessert week signature challenge, 57 00:02:26,320 --> 00:02:30,640 the judges would like you to make a highly decorated 58 00:02:30,680 --> 00:02:32,960 Basque style cheesecake. 59 00:02:33,000 --> 00:02:35,640 This cheesecake, characterised with a burnished top 60 00:02:35,680 --> 00:02:40,880 and a silky smooth creamy centre, originated from the Basque region 61 00:02:40,920 --> 00:02:43,400 in Spain around the early '90s. 62 00:02:43,440 --> 00:02:46,320 In the early '90s, we were working on Britpop 63 00:02:46,360 --> 00:02:48,680 and they were working on burning cheesecakes. 64 00:02:48,720 --> 00:02:53,280 The judges would like your delicious take on this modern classic. 65 00:02:53,320 --> 00:02:55,120 You have two and a half hours. 66 00:02:55,160 --> 00:02:56,280 On your marks. 67 00:02:56,320 --> 00:02:57,640 Get set. 68 00:02:57,680 --> 00:02:58,760 Bake! 69 00:03:00,040 --> 00:03:01,320 OK. 70 00:03:01,360 --> 00:03:03,640 I actually love a Basque cheesecake, 71 00:03:03,680 --> 00:03:06,680 but putting one together in two and a half hours is really tricky. 72 00:03:06,720 --> 00:03:08,680 I told my mum and she was like, 73 00:03:08,720 --> 00:03:11,440 "Basque cheesecake, they're the best." 74 00:03:11,480 --> 00:03:14,560 Basque cheesecake is very different from 75 00:03:14,600 --> 00:03:16,880 a New York cheesecake, which is quite heavy. 76 00:03:16,920 --> 00:03:19,200 This is as light as anything. 77 00:03:19,240 --> 00:03:23,560 It's like a cross between a very rich set custard 78 00:03:23,600 --> 00:03:25,880 and a very light sponge cake. 79 00:03:25,920 --> 00:03:28,560 I've never actually properly had a Basque cheesecake. 80 00:03:28,600 --> 00:03:30,920 I mean, I know the general concept of it. 81 00:03:30,960 --> 00:03:33,840 Just egg, sugar, cream cheese, all that. 82 00:03:33,880 --> 00:03:36,200 A Basque style cheesecake's all about burnt 83 00:03:36,240 --> 00:03:37,840 or the browning of the top and sides. 84 00:03:37,880 --> 00:03:40,200 It's normally been baked in an oven that's quite high 85 00:03:40,240 --> 00:03:42,560 so it ends up being almost jelly like when it comes out 86 00:03:42,600 --> 00:03:44,160 the oven and that's what we want. 87 00:03:44,200 --> 00:03:46,520 But if you underbake it, it's too liquid, 88 00:03:46,560 --> 00:03:48,280 and as you bring it out and try and release it, 89 00:03:48,320 --> 00:03:49,880 it will just split and fall apart. 90 00:03:49,920 --> 00:03:51,240 It's getting serious now, innit. 91 00:03:51,280 --> 00:03:52,960 It is getting serious to be fair. 92 00:03:53,000 --> 00:03:56,120 You'd never crumble. You're like... Good little pun there from me. 93 00:03:56,160 --> 00:03:59,600 Ultimately I'm looking for an absolutely delicious cheesecake. 94 00:03:59,640 --> 00:04:01,920 We're right down to the last five bakers. 95 00:04:01,960 --> 00:04:03,240 They should be able to do this. 96 00:04:05,040 --> 00:04:07,840 Morning, Jasmine. Hello, Jasmine. Hi, Jasmine. 97 00:04:07,880 --> 00:04:10,680 So, Jasmine, you are now carrying the flag for the women. 98 00:04:10,720 --> 00:04:11,920 Got to stay in there for the girls. 99 00:04:11,960 --> 00:04:13,120 Representing, babes. 100 00:04:13,160 --> 00:04:15,480 No pressure. I know, no pressure whatsoever. 101 00:04:15,520 --> 00:04:17,960 Tell us all about your Basque cheesecake. 102 00:04:18,000 --> 00:04:20,320 I'm going to be doing a lime cheesecake 103 00:04:20,360 --> 00:04:24,720 then I'm going to have some passion fruit mascarpone curdy cream on top 104 00:04:24,760 --> 00:04:26,680 and then some fresh mango on top of that. 105 00:04:26,720 --> 00:04:27,840 You like your passion fruit, don't you? 106 00:04:27,880 --> 00:04:28,920 I love passion fruit. 107 00:04:28,960 --> 00:04:30,880 You've been using it quite a few times. 108 00:04:30,920 --> 00:04:32,560 I know, I can't get away from it. 109 00:04:32,600 --> 00:04:36,360 Last woman standing Jasmine will decorate her lime infused cheesecake 110 00:04:36,400 --> 00:04:40,360 with candied lime peel, mint leaves and sliced mango, 111 00:04:40,400 --> 00:04:42,800 which she'll shape into a rose. 112 00:04:42,840 --> 00:04:44,240 These are my favourite summer flavours 113 00:04:44,280 --> 00:04:45,800 and when it's 30 degrees outside, 114 00:04:45,840 --> 00:04:47,480 all I want is mango and passion fruit. 115 00:04:47,520 --> 00:04:50,000 Makes me feel like I'm somewhere exotic. 116 00:04:50,040 --> 00:04:53,000 And she's not the only baker using exotic flavours. 117 00:04:53,040 --> 00:04:57,400 In the pan at the moment I've got the pulp from 12 passion fruits. 118 00:04:57,440 --> 00:05:00,000 I'm doing passion fruit because I'm passionate 119 00:05:00,040 --> 00:05:01,800 about putting fruit in my bakes. 120 00:05:01,840 --> 00:05:03,600 Morning, Toby. 121 00:05:03,640 --> 00:05:04,760 Hello, Toby. Good morning. 122 00:05:04,800 --> 00:05:06,640 We want to know about your Basque cheesecake. 123 00:05:06,680 --> 00:05:08,520 So I'm doing a passion fruit 124 00:05:08,560 --> 00:05:10,160 and white chocolate Basque cheesecake. 125 00:05:10,200 --> 00:05:12,520 I'm going to do a 50/50 split on the batter 126 00:05:12,560 --> 00:05:15,080 and then I'm going to add white chocolate ganache to half 127 00:05:15,120 --> 00:05:17,640 and a passion fruit jam to the other half. 128 00:05:17,680 --> 00:05:18,920 Lovely. 129 00:05:18,960 --> 00:05:21,840 Tempered chocolate passion fruit shells will sit on top 130 00:05:21,880 --> 00:05:24,240 of Toby's marbled cheesecake. 131 00:05:24,280 --> 00:05:27,240 He'll zigzag whipped white chocolate ganache 132 00:05:27,280 --> 00:05:30,600 and plans a final flourish of crispy sage leaves. 133 00:05:30,640 --> 00:05:34,120 Tell me, how do you feel coming into this week based on last week? 134 00:05:34,160 --> 00:05:35,960 Do you know what? I think I've felt more confident 135 00:05:36,000 --> 00:05:37,480 practising in the build-up to the week? 136 00:05:37,520 --> 00:05:39,800 He seems calm. Well, being star baker. 137 00:05:39,840 --> 00:05:42,080 Well, it's a good feeling. 138 00:05:42,120 --> 00:05:43,000 Good luck.Thanks very much. 139 00:05:43,040 --> 00:05:44,120 Thank you.Thank you. 140 00:05:44,160 --> 00:05:47,240 Oh, yeah, I forgot you were star baker. Yeah. Well done. 141 00:05:47,280 --> 00:05:49,600 That's me. One week and one week only. 142 00:05:49,640 --> 00:05:52,360 To secure their place in the semifinals... 143 00:05:52,400 --> 00:05:54,720 Got the jam, got the lemon, got the sage. 144 00:05:54,760 --> 00:05:58,480 ..the bakers must impress with beautifully balanced flavours. 145 00:05:58,520 --> 00:06:01,680 Orange zest and vanilla. It's very tasty. 146 00:06:01,720 --> 00:06:04,600 Too strong and they'll overwhelm the cheesecake. 147 00:06:04,640 --> 00:06:07,160 I'm going to put so much vanilla in 148 00:06:07,200 --> 00:06:09,680 and I've grated the zest of eight limes. 149 00:06:09,720 --> 00:06:12,560 Too weak and they'll taste bland. 150 00:06:12,600 --> 00:06:15,000 Orange extract, orange zest and 151 00:06:15,040 --> 00:06:16,920 a little bit of orange food colouring as well. 152 00:06:16,960 --> 00:06:19,240 Are you doing citrus business? 153 00:06:19,280 --> 00:06:21,600 Citrus business. Everyone's doing citrus business. 154 00:06:21,640 --> 00:06:23,040 You're doing orange, yeah. Yeah, orange. 155 00:06:23,080 --> 00:06:24,320 Orange everything and cardamom. 156 00:06:24,360 --> 00:06:26,680 I actually don't like my cheesecake either. 157 00:06:26,720 --> 00:06:29,240 You don't like it? No, I don't really like cardamom and orange. 158 00:06:29,280 --> 00:06:30,640 Do you like baking? 159 00:06:30,680 --> 00:06:32,600 No, not really. Not at this point. 160 00:06:32,640 --> 00:06:35,600 Do you like me? I love you, Noel. 161 00:06:35,640 --> 00:06:37,000 Iain may not be a fan 162 00:06:37,040 --> 00:06:41,400 but he's still hoping to impress with his Christmas box cheesecake, 163 00:06:41,440 --> 00:06:44,800 festively decorated with candied oranges, orange curd, 164 00:06:44,840 --> 00:06:47,160 mascarpone cream and cardamom tuiles. 165 00:06:47,200 --> 00:06:49,080 I just thought I'd make it look a bit Christmassy. 166 00:06:49,120 --> 00:06:50,840 But not covering up the burnt bits. 167 00:06:50,880 --> 00:06:53,200 Not covering up the burnt bit, yeah. Are you confident? 168 00:06:53,240 --> 00:06:55,800 You know what? I had, my last day of practice went really well. 169 00:06:55,840 --> 00:06:58,640 So everyone you was patting you on the back. Yeah. Good. 170 00:06:58,680 --> 00:07:00,280 Not here, though. 171 00:07:00,320 --> 00:07:02,640 Which of yous want to pat me on the back? I would love that. 172 00:07:02,680 --> 00:07:03,840 I think I need it right now. 173 00:07:03,880 --> 00:07:06,200 What me? Yeah. Oh, do you want a pat on the back? 174 00:07:06,240 --> 00:07:08,560 A Hollywood pat. Yeah, all right. Well done, mate, yeah. Good luck. 175 00:07:08,600 --> 00:07:11,200 Oh, I really needed that, man. Thank you. 176 00:07:11,240 --> 00:07:14,600 Good luck, Iain.Right, I just need to get this on here. 177 00:07:14,640 --> 00:07:16,920 Oh, that orange is way too strong. Damn it. 178 00:07:16,960 --> 00:07:17,840 Oh, well, it'll be fine. 179 00:07:17,880 --> 00:07:20,240 Whilst Iain plans to dazzle the judges 180 00:07:20,280 --> 00:07:22,240 with his bright orange cheesecake... 181 00:07:22,280 --> 00:07:25,760 Today is all about black through and through. 182 00:07:25,800 --> 00:07:27,480 ..Tom is toning it down. 183 00:07:27,520 --> 00:07:29,400 I feel like they're going to look at it and go, 184 00:07:29,440 --> 00:07:30,840 "That doesn't look appetising." 185 00:07:30,880 --> 00:07:32,560 Morning, Tom.Morning, guys, how we doing? 186 00:07:32,600 --> 00:07:35,200 Hello, Tom. So I'm taking burnt to the absolute extreme 187 00:07:35,240 --> 00:07:38,680 and I'm doing a black sesame cheesecake that will be black. 188 00:07:38,720 --> 00:07:42,560 And the sesame flavour is in the... In the cheesecake itself. 189 00:07:42,600 --> 00:07:45,560 Cheesecake. I mean I must say that I'm not quite sure 190 00:07:45,600 --> 00:07:47,880 that it sounds wonderful, but we'll see. 191 00:07:47,920 --> 00:07:49,040 OK. 192 00:07:49,080 --> 00:07:52,680 Hoping it tastes wonderful, Tom's onyx offering will have 193 00:07:52,720 --> 00:07:56,320 a black chocolate lemon on top which when cracked will ooze 194 00:07:56,360 --> 00:08:00,680 a bright lemon curd, his only colour deviation. 195 00:08:00,720 --> 00:08:02,320 There's black everywhere. 196 00:08:02,360 --> 00:08:04,080 Black everywhere. Let it be. 197 00:08:04,120 --> 00:08:05,960 Tom, you're in the quarterfinal. 198 00:08:06,000 --> 00:08:07,920 I know. Quarterfinal. 199 00:08:07,960 --> 00:08:09,600 Feels more intense cos there's just five of you. 200 00:08:09,640 --> 00:08:12,360 Yeah.It's quieter, it's less fun, less noise. 201 00:08:12,400 --> 00:08:14,200 It's less fun? What you on about, it's less fun? I'm here, bab. 202 00:08:14,240 --> 00:08:16,560 You guys help make this whole thing a little bit lighter. 203 00:08:16,600 --> 00:08:18,880 Do you reckon?Yeah, yeah, otherwise if it was just Prue and Paul... 204 00:08:18,920 --> 00:08:21,880 Dry...quaint. 205 00:08:21,920 --> 00:08:25,240 Right, I'm going in the oven. First one in the oven. Ha-ha! 206 00:08:25,280 --> 00:08:28,120 I'm going in. It needs to bake for 45 minutes. 207 00:08:28,160 --> 00:08:30,960 And then it needs to chill almost fully. 208 00:08:31,000 --> 00:08:32,560 So this is going in. 209 00:08:32,600 --> 00:08:35,200 With their cheesecakes in the oven... 210 00:08:35,240 --> 00:08:37,600 I'm at 200. I'll just temp check the middle, keep temp checking 211 00:08:37,640 --> 00:08:40,000 the middle and then, yeah, but it's getting hot so I need to hurry up 212 00:08:40,040 --> 00:08:41,400 and temper some chocolate now. 213 00:08:41,440 --> 00:08:43,760 ..attention turns to the toppings. 214 00:08:43,800 --> 00:08:46,480 I'm making a sake plum jam. 215 00:08:46,520 --> 00:08:48,400 Plums, they remind me of my grandad. 216 00:08:48,440 --> 00:08:50,120 I just remember him always eating them when I was younger. 217 00:08:50,160 --> 00:08:51,400 God bless Bernard. 218 00:08:53,720 --> 00:08:58,600 In a tribute to his beloved grandad, Aaron's topping his vanilla 219 00:08:58,640 --> 00:09:03,000 and nutmeg flavoured cheesecake with plum slices, 220 00:09:03,040 --> 00:09:06,280 a sake plum syrup and dark chocolate curls. 221 00:09:06,320 --> 00:09:07,640 I love a plum. 222 00:09:07,680 --> 00:09:10,480 It's like a peach, though. It's hard to get a good one sometimes. 223 00:09:10,520 --> 00:09:12,760 What if you could get a real juicy plum. 224 00:09:14,360 --> 00:09:16,840 Do you like a soft plum or a hard plum? 225 00:09:16,880 --> 00:09:18,160 It's got to be just in the middle, innit. 226 00:09:18,200 --> 00:09:20,840 Yeah. If they're too soft they go a bit tasteless. 227 00:09:20,880 --> 00:09:22,800 If they're too hard, no good, sharp. 228 00:09:22,840 --> 00:09:25,440 No-one wants a sharp plum in their mouth, do they? Very true. 229 00:09:25,480 --> 00:09:27,800 No, you want a succulent plum, don't you? 230 00:09:27,840 --> 00:09:29,320 Yeah, something you can get your mouth around. 231 00:09:32,040 --> 00:09:33,680 Bakers, you are halfway through. 232 00:09:33,720 --> 00:09:35,520 It's a quickie. 233 00:09:36,840 --> 00:09:38,680 Shall we have a quickie? Yeah. 234 00:09:38,720 --> 00:09:41,320 I'm just going to check my cheesecake. 235 00:09:41,360 --> 00:09:43,640 To achieve the burnt top and wobbly centre 236 00:09:43,680 --> 00:09:45,400 that the judges are looking for, 237 00:09:45,440 --> 00:09:48,040 the bakers' oven strategy is key. 238 00:09:48,080 --> 00:09:51,160 Great, so now I've just turned down the oven to 200 239 00:09:51,200 --> 00:09:53,000 so it's got that first blast to start setting the outside. 240 00:09:53,040 --> 00:09:57,080 Bake too high for too long and their cheesecake will curdle and crack. 241 00:09:57,120 --> 00:09:59,400 Love to have my cheesecake out of the oven right now 242 00:09:59,440 --> 00:10:00,680 but that's not happening. 243 00:10:00,720 --> 00:10:03,560 Too low and it won't caramelise or set. 244 00:10:03,600 --> 00:10:06,440 It's not browning at all. I don't know why. 245 00:10:06,480 --> 00:10:09,120 Is your cheesecake browning? 246 00:10:09,160 --> 00:10:10,520 No. 247 00:10:10,560 --> 00:10:12,320 Mine's not either. Does yours normally by this point? 248 00:10:12,360 --> 00:10:15,480 Yeah. Same. Shall we whack it up? 249 00:10:15,520 --> 00:10:16,800 I've put mine on 230. 250 00:10:16,840 --> 00:10:18,360 Yeah, I might do that as well. 251 00:10:21,400 --> 00:10:24,320 All right, I'm going to start an orange curd now. 252 00:10:24,360 --> 00:10:27,000 You're very limited with this because you don't want 253 00:10:27,040 --> 00:10:28,520 to cover up the top too much. 254 00:10:28,560 --> 00:10:30,920 These are just my black chocolate lemons. 255 00:10:30,960 --> 00:10:32,960 Just trying to get this chocolate as dark as possible. 256 00:10:33,000 --> 00:10:34,800 So that it matches the colour of the cheesecake. 257 00:10:34,840 --> 00:10:37,800 The cups are purple tempered white chocolate. 258 00:10:37,840 --> 00:10:39,600 These need to be filled with white chocolate ganache. 259 00:10:39,640 --> 00:10:41,960 Curd is going to be good. 260 00:10:42,000 --> 00:10:44,840 I'm going to save some of this curd because, I don't know why, 261 00:10:44,880 --> 00:10:47,840 just in case. A contingency curd. 262 00:10:47,880 --> 00:10:50,520 Oh, my gosh. Just split it. 263 00:10:50,560 --> 00:10:53,240 It's like white chocolate butter. 264 00:10:53,280 --> 00:10:56,280 My white chocolate cream looks like it's splitting but it looks... 265 00:10:56,320 --> 00:10:59,240 If that was on a dessert island, it's not surviving, babes. 266 00:10:59,280 --> 00:11:00,640 Oh, but it tastes amazing. 267 00:11:00,680 --> 00:11:02,320 It tastes really good. 268 00:11:02,360 --> 00:11:04,680 So good. I'd drink that like a milkshake. 269 00:11:04,720 --> 00:11:07,000 It tastes great. Mm! 270 00:11:07,040 --> 00:11:08,920 It doesn't feel curdled in your mouth at all, does it? Just do that. 271 00:11:08,960 --> 00:11:12,000 But it just looks... Just do that but better. 272 00:11:12,040 --> 00:11:13,040 Ah, cheers. 273 00:11:13,080 --> 00:11:14,240 Do that, elevate. 274 00:11:14,280 --> 00:11:16,040 Ah, got it, got it. 275 00:11:16,080 --> 00:11:18,480 Now I know what I need to do. Thank you. 276 00:11:18,520 --> 00:11:20,760 OK, we're done. Coming out. 277 00:11:22,600 --> 00:11:26,600 Actually maybe another minute. Maybe another minute. 278 00:11:26,640 --> 00:11:29,680 Nice and cracked and burnt and delish. 279 00:11:29,720 --> 00:11:32,120 Now I'm going to get that in the freezer to just start chilling down. 280 00:11:32,160 --> 00:11:34,120 I think it can take another five. 281 00:11:34,160 --> 00:11:37,280 Oh, ho, ho, ho! This is rising like mad. 282 00:11:37,320 --> 00:11:38,800 Wow, look at that. 283 00:11:38,840 --> 00:11:40,480 Shall I grill it quickly to burn it? 284 00:11:40,520 --> 00:11:42,000 I don't know. 285 00:11:42,040 --> 00:11:44,280 Do you know what? I'm not going to. 286 00:11:44,320 --> 00:11:45,800 It looks so much more burnt. 287 00:11:47,280 --> 00:11:48,840 It's got a wobble. 288 00:11:48,880 --> 00:11:52,280 Yeah, it's jiggly enough for me. I think that'll be fine. 289 00:11:52,320 --> 00:11:54,120 I'm literally shaking. 290 00:11:56,080 --> 00:11:58,600 Oh, my gosh, we have a cheesecake and it stands. 291 00:11:58,640 --> 00:12:02,160 Oh, she's big. She's got a good rise. 292 00:12:02,200 --> 00:12:05,320 Oh, God that took forever. 293 00:12:05,360 --> 00:12:07,080 Ah, there we go. 294 00:12:07,120 --> 00:12:09,600 Bakers, you have half an hour left. 295 00:12:09,640 --> 00:12:13,360 Are you wiping your rubber gloves? 296 00:12:13,400 --> 00:12:15,960 You look like you've killed someone and you're cutting them up 297 00:12:16,000 --> 00:12:17,400 so the police don't find the body. 298 00:12:19,080 --> 00:12:23,400 Imagine if we saw Paul's shoe in his proving drawer. 299 00:12:23,440 --> 00:12:25,000 Orange curd. 300 00:12:27,680 --> 00:12:29,040 That's punchy. 301 00:12:29,080 --> 00:12:31,080 This is what I'm going to hide the lemon curd in on the top 302 00:12:31,120 --> 00:12:33,440 of the cheesecake, so it should be a nice little surprise. 303 00:12:33,480 --> 00:12:36,800 Whilst most of the bakers crack on with their decorative elements... 304 00:12:36,840 --> 00:12:38,800 What peel are you doing? I'm doing lime. Orange. 305 00:12:38,840 --> 00:12:40,880 Hmm, I love orange candied peel. 306 00:12:40,920 --> 00:12:43,840 ..Toby's still having issues with his whipped ganache. 307 00:12:43,880 --> 00:12:47,160 Oh. Forgot about that and curdled it. 308 00:12:47,200 --> 00:12:49,800 Oh, gosh. This is so stressful. Third time lucky. 309 00:12:49,840 --> 00:12:51,800 Oh, those oranges are looking cool. 310 00:12:51,840 --> 00:12:54,560 I'm really happy with my little twisted candied peel. 311 00:12:54,600 --> 00:12:58,080 I think it will look cute on top. You love a bit of lime, don't you? 312 00:12:58,120 --> 00:13:00,960 I love lime. Do you like margaritas? I love a mojito. 313 00:13:01,000 --> 00:13:03,440 Problem with mojitos is you can drink about 17 314 00:13:03,480 --> 00:13:07,840 then the next day you go, "I'm blind." 315 00:13:07,880 --> 00:13:10,160 I think it's split again. How long do we have? 316 00:13:10,200 --> 00:13:12,640 Bakers, you've got 15 minutes left. 317 00:13:12,680 --> 00:13:13,920 Oh! 318 00:13:13,960 --> 00:13:15,560 15 minutes is not a good amount of time. 319 00:13:15,600 --> 00:13:16,960 Let's see what happens. 320 00:13:17,000 --> 00:13:19,480 Basque cheesecakes are not designed to be demoulded. 321 00:13:19,520 --> 00:13:23,000 There's a reason in Spain they serve them in the paper. 322 00:13:25,440 --> 00:13:27,760 You've got the burnt bottom, so I'm happy. 323 00:13:27,800 --> 00:13:30,080 Oh. Just don't want to feed the judges paper. 324 00:13:30,120 --> 00:13:31,520 Slightly terrified. 325 00:13:31,560 --> 00:13:34,440 I need to get this somehow off of here. 326 00:13:34,480 --> 00:13:37,400 Don't like this. Don't like this. 327 00:13:37,440 --> 00:13:40,160 BLEEP.Can someone lift that off the bottom, please, please, please? 328 00:13:40,200 --> 00:13:41,360 Can someone lift the bottom? 329 00:13:41,400 --> 00:13:43,800 I don't think anyone can. 330 00:13:43,840 --> 00:13:46,160 Toby, could you give me a hand for one second? 331 00:13:46,200 --> 00:13:47,520 Pull that wrapper away. 332 00:13:47,560 --> 00:13:50,400 Where, here? That one, yeah, yeah. 333 00:13:50,440 --> 00:13:52,280 BLEEP. 334 00:13:52,320 --> 00:13:55,240 Damn it. It's split. 335 00:13:55,280 --> 00:13:56,400 Oh, dear. 336 00:13:56,440 --> 00:13:58,760 It's the one thing I didn't want to happen. 337 00:13:58,800 --> 00:14:01,720 Going again, third try on the whipped white chocolate. 338 00:14:01,760 --> 00:14:04,040 In here is sake plum gel. 339 00:14:04,080 --> 00:14:07,120 You want it to be quite tart cos the cheesecake's quite sweet, 340 00:14:07,160 --> 00:14:10,320 but I don't want it to be... I want it to be a bit like... 341 00:14:10,360 --> 00:14:13,160 Making a little flower out of mango. 342 00:14:13,200 --> 00:14:15,520 Oh, I'm not really going to be able to think about this too much. 343 00:14:15,560 --> 00:14:16,680 I think I'm just going to have to do it. 344 00:14:16,720 --> 00:14:18,480 But I can still pull it back and cover the splits. 345 00:14:18,520 --> 00:14:21,160 All I've got to do is pop a lemon on top. How hard can it be? 346 00:14:21,200 --> 00:14:24,000 How much time left? Bakers, you've only got one minute left. 347 00:14:24,040 --> 00:14:25,840 Don't panic. Now panic! 348 00:14:25,880 --> 00:14:28,360 Oh, goodness me. I am stressed. 349 00:14:28,400 --> 00:14:30,320 Blackberries. Bit of mint. 350 00:14:30,360 --> 00:14:31,840 The candied oranges turned out pretty good. 351 00:14:31,880 --> 00:14:33,160 Hopefully you won't see the splits. 352 00:14:33,200 --> 00:14:35,920 Oh, my God, my hands are shaking so much. 353 00:14:35,960 --> 00:14:38,360 OK. Oh, crispy sage leaves. 354 00:14:38,400 --> 00:14:41,680 Just a little bit of this mascarpone on the top. 355 00:14:41,720 --> 00:14:44,000 Bit of lime zest. Passion fruit, maybe. 356 00:14:44,040 --> 00:14:45,280 Chocolate curls. 357 00:14:45,320 --> 00:14:48,680 Bakers, your time is up. 358 00:14:48,720 --> 00:14:52,200 Please step away from your Basque cheesecakes. 359 00:14:53,880 --> 00:14:56,800 OK, we're done. Can't say it doesn't look burnt. 360 00:14:56,840 --> 00:14:57,840 Smashed it, mate. 361 00:14:57,880 --> 00:15:00,680 Thanks. I split my ganache twice. 362 00:15:00,720 --> 00:15:03,400 OK, bakers, you can step outside. 363 00:15:03,440 --> 00:15:07,200 Take your plums with you. Well done, kids. You can do no more. 364 00:15:07,240 --> 00:15:10,160 The top of mine split open when I was unmoulding it. 365 00:15:12,635 --> 00:15:12,920 (BIRDS LIGHTLY CHIPRING) 366 00:15:17,160 --> 00:15:20,200 The bakers' burnt Basque cheesecakes now face 367 00:15:20,240 --> 00:15:22,040 the judgment of Paul and Prue. 368 00:15:22,080 --> 00:15:24,320 Hello, Jasmine. 369 00:15:24,360 --> 00:15:25,240 Hello. 370 00:15:30,520 --> 00:15:32,160 Very pretty. Does look really pretty. 371 00:15:32,200 --> 00:15:33,960 Stuck a little round the edge. 372 00:15:34,000 --> 00:15:35,600 Yeah, it's caught a little bit there, hasn't it? 373 00:15:35,640 --> 00:15:38,120 But it's nicely browned. Proper burnt. 374 00:15:38,160 --> 00:15:39,560 I worked for that. 375 00:15:39,600 --> 00:15:41,880 Well, let's see what it tastes like. 376 00:15:45,080 --> 00:15:47,720 It is very delicious and I like the texture. 377 00:15:47,760 --> 00:15:50,320 You've got the zest in there as well. Hmm quite a lot. 378 00:15:50,360 --> 00:15:51,840 And it really carries the flavour through it. 379 00:15:51,880 --> 00:15:53,240 I think you've done a great job with that 380 00:15:53,280 --> 00:15:57,000 because it's quite cooling as well with the passion fruit curd, cream, 381 00:15:57,040 --> 00:15:59,840 it's delicious, and it works well with the interior. 382 00:15:59,880 --> 00:16:00,920 Overall, very nice. 383 00:16:00,960 --> 00:16:02,480 I am trying not to eat it. 384 00:16:02,520 --> 00:16:04,800 I'd like to just get stuck in and finish it. 385 00:16:04,840 --> 00:16:05,720 Thank you, Jasmine. 386 00:16:05,760 --> 00:16:06,720 Thank you. 387 00:16:11,560 --> 00:16:13,120 Looks great. Very neat. 388 00:16:13,160 --> 00:16:14,960 Love the chocolate work on the top. 389 00:16:15,000 --> 00:16:18,640 If it was in a window of a pastry shop, it would attract your eye. 390 00:16:18,680 --> 00:16:21,160 That's what I like to hear. 391 00:16:21,200 --> 00:16:22,560 Yeah. Very good. Hopefully it tastes good. 392 00:16:22,600 --> 00:16:24,600 Well, let's hope so. 393 00:16:24,640 --> 00:16:27,000 It's as smooth as anything. 394 00:16:27,040 --> 00:16:29,800 It's just set but it's holding. 395 00:16:29,840 --> 00:16:33,080 Perfect jelly wobble. It's been baked really well. 396 00:16:33,120 --> 00:16:34,720 You've got the lovely plum sitting on the top 397 00:16:34,760 --> 00:16:36,280 which gives it that little bit of sweetness as well. 398 00:16:36,320 --> 00:16:37,920 But you need that sour cream, 399 00:16:37,960 --> 00:16:40,680 so together it's quite a refreshing eat. 400 00:16:40,720 --> 00:16:42,440 Think you've done a great job with that. It's lovely. 401 00:16:42,480 --> 00:16:44,200 Thank you. Thank you so much. Really beautiful. 402 00:16:52,120 --> 00:16:55,840 Well, I must say it looks as if it's perfectly baked. 403 00:16:55,880 --> 00:16:58,280 Well done. Let's see what it tastes like. 404 00:17:02,280 --> 00:17:06,640 That is rich. Very rich but very delicious. 405 00:17:06,680 --> 00:17:08,440 Needs more citrus. It's, uh, 406 00:17:08,480 --> 00:17:10,800 I'm getting it from the top obviously. 407 00:17:10,840 --> 00:17:14,120 I'm getting the curd from the top but inside I'm not getting it. 408 00:17:14,160 --> 00:17:16,480 It's just not punchy enough. Sure. OK. 409 00:17:16,520 --> 00:17:19,080 Can I eat one of your little... Please, please do. ..numbers here? 410 00:17:22,920 --> 00:17:24,040 It's lovely.Lovely. 411 00:17:24,080 --> 00:17:25,600 That's the sort of thing you want inside. 412 00:17:25,640 --> 00:17:27,360 So you want the cream and then the zest as well. 413 00:17:27,400 --> 00:17:29,000 Yeah. Hmm.Thank you. Thank you. 414 00:17:38,160 --> 00:17:39,200 Hello, Tom. 415 00:17:39,240 --> 00:17:40,600 Hello. 416 00:17:40,640 --> 00:17:43,840 When you described it, I thought that's not going to look attractive. 417 00:17:43,880 --> 00:17:46,440 Yeah, yeah. But you always surprise us, Tom. 418 00:17:46,480 --> 00:17:47,520 A Goth cheesecake. 419 00:17:47,560 --> 00:17:50,000 It's, it's definitely up your street, isn't it? 420 00:17:50,040 --> 00:17:53,880 Here's a handshake. I mean I don't know whether I find it attractive. 421 00:17:53,920 --> 00:17:55,600 Course you do. 422 00:17:55,640 --> 00:17:58,240 Right. Give it a whack. 423 00:17:58,280 --> 00:18:00,120 Ah, look at that. 424 00:18:00,160 --> 00:18:03,000 Look at that! 425 00:18:03,040 --> 00:18:05,520 Wow. 426 00:18:07,840 --> 00:18:09,400 You need the lemon curd. 427 00:18:09,440 --> 00:18:11,720 The sesame flavour is there, it's not overwhelming at all. 428 00:18:11,760 --> 00:18:14,160 No.It's very much a back note. 429 00:18:14,200 --> 00:18:17,520 Because you could argue there is very little flavour in there. 430 00:18:17,560 --> 00:18:20,720 Hmm. Think it's more exciting to look at. 431 00:18:20,760 --> 00:18:23,040 Yeah. Than it is to eat. 432 00:18:23,080 --> 00:18:24,640 Thank you, guys. 433 00:18:24,680 --> 00:18:26,600 I think it's genius. 434 00:18:26,640 --> 00:18:27,960 Thanks, mate. 435 00:18:33,000 --> 00:18:34,920 I like the candied orange. 436 00:18:34,960 --> 00:18:36,800 They look properly candied. Yeah. 437 00:18:36,840 --> 00:18:40,000 Yeah. The bright yellow round, is that...? 438 00:18:40,040 --> 00:18:41,280 That's the orange. 439 00:18:41,320 --> 00:18:43,640 That's just from the orange or has that got...? 440 00:18:43,680 --> 00:18:46,640 No, there was a little bit of food colouring in there as well. 441 00:18:46,680 --> 00:18:49,760 There's colouring.Yeah. I was going to say cos that looks 442 00:18:49,800 --> 00:18:51,600 a little excessive.Little bit. 443 00:18:51,640 --> 00:18:54,080 You've got a lot of zest in there, haven't you? 444 00:18:54,120 --> 00:18:55,640 Yeah. I think it's a bit too much. 445 00:18:55,680 --> 00:18:57,040 It's almost on the bitter side. 446 00:18:57,080 --> 00:18:58,920 It's like you were grating away 447 00:18:58,960 --> 00:19:01,400 and took most of the pith and not much of the zest. 448 00:19:01,440 --> 00:19:05,000 But I like the texture and it's got a wobble. 449 00:19:05,040 --> 00:19:07,920 I think overall the bake is good, I love the decoration. 450 00:19:07,960 --> 00:19:09,840 I don't think you needed that yellow colouring. 451 00:19:09,880 --> 00:19:13,680 To be honest, I think you could've just stuck to the orange slices. 452 00:19:13,720 --> 00:19:15,960 Yeah. Been simpler.Yeah. 453 00:19:16,000 --> 00:19:17,080 Thank you. Thanks, Iain. 454 00:19:17,120 --> 00:19:18,520 These two are taking the pith. 455 00:19:21,240 --> 00:19:23,800 I just put way too much orange into that. 456 00:19:23,840 --> 00:19:27,480 At this point you can't really afford to have negative comments. 457 00:19:27,520 --> 00:19:29,280 I'm going to hope I do well on the technical. 458 00:19:29,320 --> 00:19:31,720 Pretty happy with that, passion fruit cups as well on the top. 459 00:19:31,760 --> 00:19:35,680 Great. Prue did it in one as well. Chucked it back. 460 00:19:35,720 --> 00:19:38,320 That feedback felt quite brutal, I'm not going to lie. 461 00:19:38,360 --> 00:19:40,640 It feels like I've missed their expectations in terms of 462 00:19:40,680 --> 00:19:41,760 what it should've tasted like. 463 00:19:41,800 --> 00:19:43,520 We'll draw a line under that bake, 464 00:19:43,560 --> 00:19:46,520 move on to the technical and just focus on that now. 465 00:19:52,760 --> 00:19:55,920 While the bakers could prepare for their Basque cheesecakes, 466 00:19:55,960 --> 00:19:59,040 they have no idea what awaits in their next challenge. 467 00:20:01,560 --> 00:20:04,200 Bakers, it's time for your technical 468 00:20:04,240 --> 00:20:09,400 and this one has been set by the Duchess of desserts herself, Prue. 469 00:20:09,440 --> 00:20:12,240 Prue, any powerful words of wisdom or advice? 470 00:20:12,280 --> 00:20:15,440 Yes, for this challenge, time is really tight. 471 00:20:15,480 --> 00:20:18,000 You'll have to do a lot of multitasking 472 00:20:18,040 --> 00:20:21,320 and I'd advise that you read the recipe first. 473 00:20:21,360 --> 00:20:22,720 There you go. 474 00:20:22,760 --> 00:20:25,960 OK, as ever, this challenge is judged blind, 475 00:20:26,000 --> 00:20:29,080 so, Paul and Prue, see you later. Vamanos. 476 00:20:30,920 --> 00:20:33,280 For your technical challenge, the judges would love you 477 00:20:33,320 --> 00:20:38,680 to make six gluten-free orange upside-down puddings. 478 00:20:38,720 --> 00:20:43,160 Your puddings should consist of moist, fragrant orange 479 00:20:43,200 --> 00:20:47,560 and cardamom sponge topped with caramelised orange 480 00:20:47,600 --> 00:20:51,920 and served alongside a delicious silky smooth creme anglaise. 481 00:20:51,960 --> 00:20:53,520 You've got one and a half hours. 482 00:20:53,560 --> 00:20:55,240 On your marks. Get set. 483 00:20:55,280 --> 00:20:56,520 Bake! 484 00:20:58,520 --> 00:21:02,360 Steamed puddings, I've never steamed a pudding before. Bad start. 485 00:21:02,400 --> 00:21:04,000 I've made orange and cardamom stuff, 486 00:21:04,040 --> 00:21:06,640 haven't made orange and cardamom pudding. This should be fun. 487 00:21:06,680 --> 00:21:09,160 I think I know what I'm doing. 488 00:21:09,200 --> 00:21:11,800 There's a lot of instructions. I'm trying to take it all in. 489 00:21:11,840 --> 00:21:15,080 A lot of multitasking and I don't do great with multitasking. 490 00:21:15,120 --> 00:21:16,760 Cos my hair goes everywhere. 491 00:21:16,800 --> 00:21:19,080 Orange and cardamom puddings, proper old school. 492 00:21:19,120 --> 00:21:20,440 I think this is a great challenge. 493 00:21:20,480 --> 00:21:22,000 I think it's a tricky challenge, 494 00:21:22,040 --> 00:21:24,040 cos you haven't given them the bake times. 495 00:21:24,080 --> 00:21:26,920 No, we haven't. Their biggest problem is going to be getting 496 00:21:26,960 --> 00:21:30,640 the bake right. They're steaming these sitting in a bain marie 497 00:21:30,680 --> 00:21:34,480 and it's really important to get that water level at the right height 498 00:21:34,520 --> 00:21:38,200 because if it's just at the bottom it won't cook the top. 499 00:21:38,240 --> 00:21:41,480 On the other hand, if it's too full, it'll be like it was at school, 500 00:21:41,520 --> 00:21:42,840 stodgy and wet. 501 00:21:44,160 --> 00:21:46,200 Shall we?Beautifully baked. 502 00:21:46,240 --> 00:21:48,640 It's moist and it's a real proper crumb. 503 00:21:48,680 --> 00:21:51,840 The intensity of that orange blended with the ground almonds, 504 00:21:51,880 --> 00:21:56,240 I love this. This is so good. Just the right level of cardamom. 505 00:21:56,280 --> 00:21:58,640 I'm not too sure whether I'm eating a cardamom or a bug. 506 00:22:01,880 --> 00:22:05,440 For the syrup, make a wet caramel using 30g of caster sugar. 507 00:22:05,480 --> 00:22:07,200 I want it to be a nice deep colour so you get 508 00:22:07,240 --> 00:22:09,960 the flavour, but not too deep that it's burnt. 509 00:22:10,000 --> 00:22:11,360 One more second. 510 00:22:14,040 --> 00:22:16,600 That looks all right, so pour in the boiling water. 511 00:22:16,640 --> 00:22:17,920 I'm going in. 512 00:22:20,400 --> 00:22:23,240 Add sugar and bring to a golden syrup consistency. 513 00:22:23,280 --> 00:22:25,280 You all right Toby? How's it going? 514 00:22:25,320 --> 00:22:26,880 Do you like puddings? I do love a pudding. 515 00:22:26,920 --> 00:22:29,760 Actually, when I was younger, I always used to have little pots 516 00:22:29,800 --> 00:22:31,240 of steamed pudding that you have in the microwave. 517 00:22:31,280 --> 00:22:32,760 Me too. One minute.Yeah. 518 00:22:32,800 --> 00:22:34,160 They're so easy to cook.So easy. 519 00:22:34,200 --> 00:22:35,400 I mean, who would do this? 520 00:22:35,440 --> 00:22:37,880 I wonder what would happen if you just went, "Ah, I'm not doing it." 521 00:22:37,920 --> 00:22:40,240 Yeah, maybe I could put my feet up. Yeah, come back. 522 00:22:40,280 --> 00:22:41,920 Just see how it goes. Yeah, cheers. 523 00:22:41,960 --> 00:22:44,320 This is smelling delicious. 524 00:22:44,360 --> 00:22:46,680 Add some syrup into each of the prepared pudding moulds, 525 00:22:46,720 --> 00:22:49,600 reserving the rest in a pan. Nonspecific about measurements. 526 00:22:49,640 --> 00:22:52,040 So I'm going to assume that you don't need too much egg 527 00:22:52,080 --> 00:22:54,600 cos otherwise it could make your sponge wet. 528 00:22:54,640 --> 00:22:55,760 How much do you fill in? 529 00:22:55,800 --> 00:22:58,120 I'm going to put a little bit more syrup in there. 530 00:22:58,160 --> 00:23:01,240 Slice and prepare the oranges and place one in each mould. 531 00:23:01,280 --> 00:23:06,960 So let's get out a nice little cookie cutter. That is perfect. 532 00:23:07,000 --> 00:23:10,440 I'm keeping the skin on my orange, it'll be fine. 533 00:23:10,480 --> 00:23:13,320 He says before he inadvertently messes it up. 534 00:23:13,360 --> 00:23:16,080 If I can get that over there, how much? 535 00:23:16,120 --> 00:23:17,920 Uh, you can have all six of these puddings. 536 00:23:17,960 --> 00:23:19,240 OK. 537 00:23:19,280 --> 00:23:20,560 Oh! 538 00:23:20,600 --> 00:23:22,280 Oh, let me have a go. 539 00:23:24,640 --> 00:23:26,360 That's how we roll. That's how we roll. 540 00:23:26,400 --> 00:23:29,200 Just stop, walk away. How do you feel about that? 541 00:23:29,240 --> 00:23:32,480 She just beat you at your own game. In one. Unbelievable. 542 00:23:32,520 --> 00:23:33,920 I think it was the angle. 543 00:23:33,960 --> 00:23:36,320 So make the sponge using the orange puree 544 00:23:36,360 --> 00:23:37,440 and then pour into the moulds. 545 00:23:37,480 --> 00:23:39,200 Butter and sugar are in there now. 546 00:23:39,240 --> 00:23:42,600 So that's just going to get pureed. That's the plan. 547 00:23:43,840 --> 00:23:45,240 Come on, get on with it. 548 00:23:45,280 --> 00:23:47,160 I want it to be as smooth as possible. 549 00:23:47,200 --> 00:23:51,200 A velvety puree will give their gluten-free creations 550 00:23:51,240 --> 00:23:52,600 a deliciously moist texture. 551 00:23:52,640 --> 00:23:56,960 Put it in the big blender and now I'm putting it in the wee blender. 552 00:23:57,000 --> 00:23:58,160 It's getting there. 553 00:23:58,200 --> 00:24:00,720 But if the oranges have been boiled too far, 554 00:24:00,760 --> 00:24:02,760 they'll release excess juice 555 00:24:02,800 --> 00:24:05,320 increasing the risk of a soggy sponge. 556 00:24:05,360 --> 00:24:06,800 That is perfect. 557 00:24:06,840 --> 00:24:09,640 I thought I would get more puree through. It's just juice. 558 00:24:09,680 --> 00:24:12,280 Ground almonds, self raising flour 559 00:24:12,320 --> 00:24:15,600 and I'm going to put a teaspoon of cardamom in. 560 00:24:15,640 --> 00:24:17,960 I put three quarters of a teaspoon in there. 561 00:24:18,000 --> 00:24:21,200 It's super punchy, like, you have to be so careful with it. 562 00:24:21,240 --> 00:24:24,080 Two large eggs. That looks quite pale and fluffy. 563 00:24:24,120 --> 00:24:28,560 And now I'm going to add this puree. This is quite wet. 564 00:24:28,600 --> 00:24:31,560 Batter's done, now I'm going to ladle. 565 00:24:31,600 --> 00:24:33,920 I need to work very, very quickly. 566 00:24:33,960 --> 00:24:37,720 55 in this so do the same for all of them. 567 00:24:38,880 --> 00:24:41,760 But I've done the calculations really wrong. Flipping heck. 568 00:24:44,440 --> 00:24:45,960 Cover with paper and foil. 569 00:24:46,000 --> 00:24:48,960 This is about not letting it ever get too much aggressive heat 570 00:24:49,000 --> 00:24:50,080 and keep the steam in. 571 00:24:50,120 --> 00:24:51,800 Anyone good at knots? 572 00:24:51,840 --> 00:24:54,400 How's my knot tying? Not very good. 573 00:24:54,440 --> 00:24:58,000 I need to move quickly. Oh, God, the shaky hands. 574 00:25:00,760 --> 00:25:03,440 Bakers, you are halfway through. 575 00:25:03,480 --> 00:25:05,800 How much of a bain marie do we do? High? 576 00:25:05,840 --> 00:25:08,120 Or not high? I'm just going to do it not all the way up 577 00:25:08,160 --> 00:25:09,680 but just like relatively high. 578 00:25:09,720 --> 00:25:14,040 What I need is a little bit more boiling water. Ah! Hot. 579 00:25:14,080 --> 00:25:15,840 Overfill their bain marie 580 00:25:15,880 --> 00:25:18,920 and water could flood the tins as they bake, 581 00:25:18,960 --> 00:25:20,680 ruining the puddings. 582 00:25:20,720 --> 00:25:23,480 I'm going to do enough to get close to the bottom 583 00:25:23,520 --> 00:25:24,800 but not touch the bottom. 584 00:25:24,840 --> 00:25:27,160 I feel like that's the right thing to do. 585 00:25:27,200 --> 00:25:31,760 Underfill and the batter won't steam leaving their sponges raw. 586 00:25:31,800 --> 00:25:35,200 I'm going to go just to the bottom. 587 00:25:35,240 --> 00:25:37,920 I'm feeling if I go any higher I'll be boiling them. 588 00:25:37,960 --> 00:25:40,160 Need to go in. I need to go in. 589 00:25:41,480 --> 00:25:43,760 Great, they're in the oven. 590 00:25:43,800 --> 00:25:46,480 OK. How long are these going in to bake for, then? 591 00:25:46,520 --> 00:25:48,880 I'm going to give them close to 40 minutes. 592 00:25:48,920 --> 00:25:50,760 I'd want to cook the orange for like an hour 593 00:25:50,800 --> 00:25:54,480 but alas we don't have the time, sadly. 594 00:25:54,520 --> 00:25:57,560 Meanwhile squeeze the juice of the orange ends into 595 00:25:57,600 --> 00:25:59,920 the remaining syrup and flavour with cardamom, 596 00:25:59,960 --> 00:26:01,960 reduce to a pouring syrup consistency. 597 00:26:02,000 --> 00:26:04,280 This is first time using cardamom forever 598 00:26:04,320 --> 00:26:05,720 and I've used it twice in one day. 599 00:26:05,760 --> 00:26:07,440 That's half a teaspoon's worth. 600 00:26:07,480 --> 00:26:09,960 So I'm just going to reduce this syrup down, gooey bit. 601 00:26:10,000 --> 00:26:11,280 Next is make the creme anglaise. 602 00:26:11,320 --> 00:26:16,080 Vanilla pod, whole milk, double cream, that can go on just a warm. 603 00:26:16,120 --> 00:26:19,480 You crack an egg really well. I think you're cracking. 604 00:26:19,520 --> 00:26:20,520 Uh... 605 00:26:20,560 --> 00:26:23,240 Get out of here. 606 00:26:23,280 --> 00:26:25,840 Three medium eggs, beat those up with the sugar. 607 00:26:25,880 --> 00:26:27,280 Now that's heated up. 608 00:26:27,320 --> 00:26:30,560 I'm going to carefully pour it into my egg yolks. 609 00:26:30,600 --> 00:26:32,880 I'm going to pop it back onto the heat and try 610 00:26:32,920 --> 00:26:34,600 and thicken it up a good wee bit. 611 00:26:34,640 --> 00:26:38,160 To achieve creme anglaise with a silky smooth texture, 612 00:26:38,200 --> 00:26:41,800 it requires gentle heating and constant stirring. 613 00:26:41,840 --> 00:26:44,880 It's very thin. Do I keep going? 614 00:26:44,920 --> 00:26:47,600 I like custard that you can stand a spoon in. 615 00:26:47,640 --> 00:26:49,160 I'm going to cook it off a little bit more. 616 00:26:49,200 --> 00:26:51,160 Take their eye off the ball for a second 617 00:26:51,200 --> 00:26:54,040 and it will split and become lumpy. 618 00:26:54,080 --> 00:26:57,360 Oh, my God. Oh, my God, I totally forgot about my custard. 619 00:26:57,400 --> 00:26:59,960 By the looks of it we might have got away with it, but let's see. 620 00:27:00,000 --> 00:27:02,520 This is what I mean about I'm not good at multitasking. 621 00:27:04,200 --> 00:27:07,560 Bakers, you have 15 minutes left. 622 00:27:07,600 --> 00:27:09,920 15? Flipping Nora! 623 00:27:09,960 --> 00:27:12,280 Shall I take them out? I don't know! 624 00:27:12,320 --> 00:27:14,680 I have no idea if they're done. Oven drama. 625 00:27:14,720 --> 00:27:16,600 I've put my oven up to 170 626 00:27:16,640 --> 00:27:19,320 and I think I'm basically going to leave them in for as long as I can. 627 00:27:19,360 --> 00:27:22,600 I'm just going to do the test where you cover the back of a spoon. 628 00:27:22,640 --> 00:27:24,960 That's nice. I'm glad I caught that one. 629 00:27:25,000 --> 00:27:28,760 Oh, it's got a lumpy bottom. I think that's overcooked. 630 00:27:28,800 --> 00:27:30,600 I am also overcooked. Going to blend it. 631 00:27:30,640 --> 00:27:33,800 Custard's done. I'm going to tweak this syrup now. 632 00:27:33,840 --> 00:27:36,520 That could do with more cardamom. 633 00:27:36,560 --> 00:27:39,640 I'm just going to sieve this syrup so it's not got tonnes of bits 634 00:27:39,680 --> 00:27:41,520 in it. Oh, no, I think that's runny. 635 00:27:41,560 --> 00:27:44,880 Right, I'm going to stop that now so done everything. 636 00:27:44,920 --> 00:27:47,600 I really want to take them out but it was quite a wet sponge. 637 00:27:47,640 --> 00:27:49,360 Much rather be overbaked than underbaked. 638 00:27:49,400 --> 00:27:51,760 The risk is can we then get it up in time? 639 00:27:51,800 --> 00:27:53,200 How much time do we have left? 640 00:27:53,240 --> 00:27:56,640 Bakers, you have five minutes left. 641 00:27:56,680 --> 00:27:58,080 Oh, this is so nervy. 642 00:27:58,120 --> 00:28:00,920 It's coming out. Oh, it's hot. 643 00:28:00,960 --> 00:28:04,320 These are coming out. 644 00:28:04,360 --> 00:28:06,200 I'm just going to do it. 645 00:28:06,240 --> 00:28:08,560 Right. Skissors. 646 00:28:08,600 --> 00:28:11,240 Need to work out how I'm going to turn them out. 647 00:28:11,280 --> 00:28:15,080 Little bit of force. They are literally wet. 648 00:28:15,120 --> 00:28:16,840 They're so hot. 649 00:28:18,480 --> 00:28:20,480 OK. Not mad at that. 650 00:28:20,520 --> 00:28:23,800 Bakers, you've got one minute left. 651 00:28:23,840 --> 00:28:25,080 I need to get a move on. 652 00:28:25,120 --> 00:28:27,560 Blowtorch to caramelise the orange slices. 653 00:28:30,280 --> 00:28:31,760 Flipping heck. 654 00:28:31,800 --> 00:28:34,840 Is it caramelised? That's not looking caramelly. 655 00:28:34,880 --> 00:28:37,480 I think these look good, not great. 656 00:28:37,520 --> 00:28:39,800 Then coat the puddings in syrup and serve. 657 00:28:39,840 --> 00:28:40,960 Pour syrup over. 658 00:28:41,000 --> 00:28:43,240 Damn it, these are too thick. 659 00:28:43,280 --> 00:28:45,520 Oh, no, they're sinking. 660 00:28:45,560 --> 00:28:47,520 Do I have a tiny spatula? 661 00:28:49,080 --> 00:28:52,440 Bakers, your time is up. 662 00:28:52,480 --> 00:28:53,960 Mm-mm. 663 00:28:54,000 --> 00:28:57,840 Please bring your puddings down to the gingham table 664 00:28:57,880 --> 00:29:01,680 and place them behind your photographs. 665 00:29:01,720 --> 00:29:04,320 Oh, mate, those look flawless. 666 00:29:04,360 --> 00:29:06,680 Can't wait to smash one of those bad boys. 667 00:29:09,720 --> 00:29:12,360 It's judgment time for the bakers' gluten-free 668 00:29:12,400 --> 00:29:14,120 orange and cardamom puddings. 669 00:29:15,840 --> 00:29:19,600 Paul and Prue are looking for six flawlessly steamed sponges 670 00:29:19,640 --> 00:29:21,960 crowned with a shiny syrup, 671 00:29:22,000 --> 00:29:23,800 caramelised oranges, 672 00:29:23,840 --> 00:29:27,400 served with a silky creme anglaise. 673 00:29:27,440 --> 00:29:30,040 Start with this one. They do look a bit tatty. 674 00:29:30,080 --> 00:29:33,400 The caramelisation of the orange, I mean, it's broken up a bit, 675 00:29:33,440 --> 00:29:34,880 hasn't it, but it is there. 676 00:29:34,920 --> 00:29:36,320 The sponge looks a bit rough, doesn't it? 677 00:29:36,360 --> 00:29:38,720 It looks under-steamed. How's the flavour? 678 00:29:38,760 --> 00:29:41,280 Tastes nice. The orange comes through nicely. 679 00:29:41,320 --> 00:29:43,640 The problem is it's quite raw, that, in the middle. 680 00:29:43,680 --> 00:29:46,000 Yeah, I must say the creme anglaise is lovely. 681 00:29:46,040 --> 00:29:48,840 It is good. These look a bit neater. 682 00:29:48,880 --> 00:29:51,880 I think the syrup could've been a little thicker. 683 00:29:51,920 --> 00:29:53,520 Again a little under-steamed. 684 00:29:53,560 --> 00:29:55,880 They're a little bit soggy there down at the bottom. 685 00:29:55,920 --> 00:29:57,680 Definitely soggy.Yeah. The flavour's good again. 686 00:29:57,720 --> 00:29:59,320 And it's quite attractive. 687 00:29:59,360 --> 00:30:00,920 Let's have a look at this. 688 00:30:00,960 --> 00:30:02,920 That's not bad. Yeah. 689 00:30:02,960 --> 00:30:04,400 I quite like the top. 690 00:30:04,440 --> 00:30:07,200 Yeah, I do too. Yes, that has been neatly done. 691 00:30:07,240 --> 00:30:09,560 Nicely blow torched. Some are higher than others. 692 00:30:09,600 --> 00:30:11,280 I know. I think that's just more mixture went into that. 693 00:30:11,320 --> 00:30:12,880 Yeah, have a look at this one. 694 00:30:12,920 --> 00:30:16,760 Oh, that's better.That's a better bake, yeah. Much better. 695 00:30:16,800 --> 00:30:18,680 Orange comes through really nicely. 696 00:30:18,720 --> 00:30:21,800 That is really nice. And it's good creme anglaise. 697 00:30:21,840 --> 00:30:24,680 Absolutely. Now I quite like the look of these. 698 00:30:24,720 --> 00:30:27,320 Hmm. And because that syrup is thick enough, 699 00:30:27,360 --> 00:30:29,600 it's sitting there shiny and nice. 700 00:30:29,640 --> 00:30:31,080 I like the oranges on the top. 701 00:30:31,120 --> 00:30:34,520 The oranges look really nice, but it's not so nice to eat the rind. 702 00:30:34,560 --> 00:30:36,840 Yeah. I do quite like that sponge. 703 00:30:36,880 --> 00:30:39,400 It's slightly underdone but it's pretty good. 704 00:30:39,440 --> 00:30:42,520 I like the custard, I like the sponge. It just... 705 00:30:42,560 --> 00:30:44,320 Needed to take the pith. Yeah. 706 00:30:44,360 --> 00:30:46,640 Yeah. They should take the pith. 707 00:30:46,680 --> 00:30:49,160 Moving on. Quite like the streaks from the syrup on the top, 708 00:30:49,200 --> 00:30:51,480 very attractive. Nice height. What does this look like? 709 00:30:51,520 --> 00:30:52,560 Bit of torching. 710 00:30:52,600 --> 00:30:55,600 It's a little runny. Oh, yeah, look at that. 711 00:30:55,640 --> 00:30:58,000 Nicely steamed.Yeah. 712 00:30:59,400 --> 00:31:00,440 Cracking flavour. 713 00:31:00,480 --> 00:31:02,760 Hmm. Nice, deep flavour. 714 00:31:02,800 --> 00:31:05,120 Mm. Overall I think that's decent. Flavour's good, 715 00:31:05,160 --> 00:31:08,960 it's intense, I like the custard, done a good job. Interesting. 716 00:31:09,000 --> 00:31:13,320 The judges will now rank the orange and cardamom puddings from last... 717 00:31:13,360 --> 00:31:14,560 That was good. 718 00:31:14,600 --> 00:31:16,880 Slightly underbaked but not as much as these two. 719 00:31:16,920 --> 00:31:18,440 ..to first place. 720 00:31:18,480 --> 00:31:21,120 Right. In fifth place we have this one. 721 00:31:21,160 --> 00:31:23,440 Aaron, it was just underbaked. 722 00:31:23,480 --> 00:31:26,920 Not in the oven long enough. Either that or the water not hot enough. 723 00:31:26,960 --> 00:31:29,280 Fourth spot we have this one. 724 00:31:29,320 --> 00:31:32,960 Whose is this? Jasmine. It's very damp inside all the way through it, 725 00:31:33,000 --> 00:31:34,520 and that's the big issue. 726 00:31:34,560 --> 00:31:36,840 And in third place we have this one. 727 00:31:36,880 --> 00:31:38,120 Who's that? Toby. 728 00:31:38,160 --> 00:31:41,080 It's really quite good. Properly steamed. 729 00:31:41,120 --> 00:31:45,000 In second place we have this one. 730 00:31:45,040 --> 00:31:48,200 You needed to take the pith off, 731 00:31:48,240 --> 00:31:50,720 but otherwise you managed to get it baked. 732 00:31:50,760 --> 00:31:52,240 Sorry about the pith. 733 00:31:52,280 --> 00:31:55,680 Which means, Tom. 734 00:31:57,760 --> 00:32:00,680 These are pretty well faultless little steamed puddings. 735 00:32:00,720 --> 00:32:04,200 They're as neat as a pin, you've got a thick enough syrup, 736 00:32:04,240 --> 00:32:06,080 depth of flavour, very good. 737 00:32:06,120 --> 00:32:07,960 Thank you so much. I'm so happy. 738 00:32:08,000 --> 00:32:10,640 Cos the best I've done is fourth, so to come first in a technical, 739 00:32:10,680 --> 00:32:12,280 that is more than I could've asked for. 740 00:32:12,320 --> 00:32:14,600 That said, it really means nothing. 741 00:32:14,640 --> 00:32:16,920 Because I did not smash that signature 742 00:32:16,960 --> 00:32:18,680 and it's all to play for tomorrow. 743 00:32:18,720 --> 00:32:22,320 This morning, I gave them too much pith 744 00:32:22,360 --> 00:32:24,880 and this afternoon I've given them too much pith, 745 00:32:24,920 --> 00:32:27,240 so I've just, I've taken the pith today. 746 00:32:27,280 --> 00:32:30,360 Aaron and I, like, did really well this morning in the signature, 747 00:32:30,400 --> 00:32:33,920 and then like in the technical we both came, like, bottom two. 748 00:32:33,960 --> 00:32:35,160 So we've like completely swapped. 749 00:32:35,200 --> 00:32:37,760 I feel like it all rests on tomorrow. 750 00:32:39,240 --> 00:32:40,440 Hmm, yeah. 751 00:32:42,555 --> 00:32:42,635 (BIRDS LIGHTLY CHIRPING) 752 00:32:44,840 --> 00:32:46,680 We're on the wrong side to high five. 753 00:32:46,720 --> 00:32:48,680 We could just do a little one. 754 00:32:48,720 --> 00:32:49,800 Ooh! 755 00:32:49,840 --> 00:32:51,000 And then there were five. 756 00:32:51,040 --> 00:32:53,400 I mean, they're doing really well, aren't they? 757 00:32:53,440 --> 00:32:56,280 Uh, there's a bit of movement this week. 758 00:32:56,320 --> 00:32:58,240 Tom's was quite impressive looking. 759 00:32:58,280 --> 00:33:00,120 But unfortunately that was style and substance. 760 00:33:00,160 --> 00:33:03,240 I thought it was really beautifully executed. 761 00:33:03,280 --> 00:33:05,280 Unfortunately it didn't taste great. 762 00:33:05,320 --> 00:33:07,120 I do think that Iain struggled a little bit 763 00:33:07,160 --> 00:33:09,440 with his flavour as well. He put so much orange in. 764 00:33:09,480 --> 00:33:10,920 Yeah. So it became bitter. 765 00:33:10,960 --> 00:33:15,320 What makes it difficult is that Iain and Tom came first and second 766 00:33:15,360 --> 00:33:18,000 in the technical. Yeah, I know. 767 00:33:18,040 --> 00:33:20,680 I do think the only person in a decent position is Toby. 768 00:33:20,720 --> 00:33:23,440 Oh, good.Because he's been the most consistent. 769 00:33:23,480 --> 00:33:26,560 Yeah. It's getting to the point now where it could literally be any of 770 00:33:26,600 --> 00:33:28,120 the bakers who are leaving. 771 00:33:28,160 --> 00:33:30,840 Well, it's definitely going to be one of them. 772 00:33:39,560 --> 00:33:41,280 Hello, bakers. Welcome back to the tent. 773 00:33:41,320 --> 00:33:43,360 It's time for your show stopper 774 00:33:43,400 --> 00:33:45,720 and your last dessert week challenge. 775 00:33:45,760 --> 00:33:48,720 Now after this, unfortunately, one of you 776 00:33:48,760 --> 00:33:51,000 are going to have to "dessert" us. 777 00:33:51,040 --> 00:33:54,000 That's actually quite sad, isn't it? 778 00:33:54,040 --> 00:33:56,320 Yeah. For your show stopper challenge, 779 00:33:56,360 --> 00:33:59,000 the judges would love you to make 780 00:33:59,040 --> 00:34:04,800 a sensational, celebratory, freestanding trifle. 781 00:34:04,840 --> 00:34:08,680 The judges are looking for an elegant and sophisticated 782 00:34:08,720 --> 00:34:12,680 multi-layer dessert, inspired by the classic trifle, 783 00:34:12,720 --> 00:34:14,640 which consists of a jelly, 784 00:34:14,680 --> 00:34:17,040 custard and baked element. 785 00:34:17,080 --> 00:34:20,000 Now, the judges will be looking for something bold 786 00:34:20,040 --> 00:34:22,880 and highly elaborate, much like themselves. 787 00:34:22,920 --> 00:34:25,160 You've got four and a half hours. 788 00:34:25,200 --> 00:34:27,160 On your marks. Get set. 789 00:34:27,200 --> 00:34:29,440 Bake! 790 00:34:30,880 --> 00:34:36,000 Trifle. The most trifling of desserts is the trifle. 791 00:34:36,040 --> 00:34:38,080 Whoa, no! We lost an egg yolk. 792 00:34:38,120 --> 00:34:40,720 Let's keep our work station nice and tidy today. 793 00:34:40,760 --> 00:34:44,440 After black gate, yesterday we don't need more of that. 794 00:34:44,480 --> 00:34:48,800 Today's show stopper challenge is my favourite pudding of all time, 795 00:34:48,840 --> 00:34:50,800 which is a good old English trifle. 796 00:34:50,840 --> 00:34:54,440 This is a freestanding trifle. Now, a freestanding trifle 797 00:34:54,480 --> 00:34:55,840 is all about setting. 798 00:34:55,880 --> 00:34:57,560 It's about the setting of the jelly, 799 00:34:57,600 --> 00:35:00,360 it's about the sponge being robust enough to be able to carry 800 00:35:00,400 --> 00:35:01,520 all that weight. 801 00:35:01,560 --> 00:35:03,840 As we all know, a trifle is delicious cos it's kind 802 00:35:03,880 --> 00:35:04,960 of sloppy and wet and lovely. 803 00:35:05,000 --> 00:35:08,600 That does not line up all that well with making a freestanding trifle. 804 00:35:08,640 --> 00:35:12,960 It's going to be really tempting to put gelatine into the custard, 805 00:35:13,000 --> 00:35:15,000 extra gelatine into the jelly. 806 00:35:15,040 --> 00:35:16,800 Because you want it to stand rigidly. 807 00:35:16,840 --> 00:35:20,640 I have bloomed an absolute metric tonne of gelatine. 808 00:35:20,680 --> 00:35:23,240 Too much gelatine, it'll be like rubber. 809 00:35:23,280 --> 00:35:26,240 Too little gelatine, it's going to split and fall apart. 810 00:35:26,280 --> 00:35:28,840 I've got almost double the quantity of gelatine 811 00:35:28,880 --> 00:35:30,480 that you would normally use. 812 00:35:30,520 --> 00:35:32,160 Can't afford for it to fall over. 813 00:35:32,200 --> 00:35:34,600 But for me, it's all about colour, vibrancy and flavour. 814 00:35:34,640 --> 00:35:36,440 Picking a couple of hero flavours, 815 00:35:36,480 --> 00:35:38,000 running that through all the layers, 816 00:35:38,040 --> 00:35:40,640 and making everything just work together as one. 817 00:35:40,680 --> 00:35:43,000 Just want to make sure it's punchy and delicious, you know. 818 00:35:43,040 --> 00:35:46,200 We are looking for four bakers to go through to the semifinal 819 00:35:46,240 --> 00:35:48,960 next week, and we do have five very good bakers. 820 00:35:49,000 --> 00:35:50,520 This is going to be tricky judging. 821 00:35:50,560 --> 00:35:52,600 Morning, Tom. Morning. 822 00:35:52,640 --> 00:35:55,680 Hello, Tom. Tom, tell us about your trifle. 823 00:35:55,720 --> 00:35:58,760 So on holiday, my mum made us this just amazing dessert every night 824 00:35:58,800 --> 00:36:01,480 when we were in Greece, and it's literally just figs, 825 00:36:01,520 --> 00:36:04,160 toasted almonds, honey and Greek yoghurt and that's it. 826 00:36:04,200 --> 00:36:06,480 So I'm just trying to take those flavours 827 00:36:06,520 --> 00:36:07,800 and just level them up into... 828 00:36:07,840 --> 00:36:09,600 Oh, right...a very wobbly trifle. 829 00:36:09,640 --> 00:36:13,600 Hoping to win back the judges, Tom's trifle will feature layers 830 00:36:13,640 --> 00:36:16,400 of almond sponge soaked in creme de figue 831 00:36:16,440 --> 00:36:17,920 and Greek yoghurt mousseline, 832 00:36:17,960 --> 00:36:20,680 topped with a decorative jelly olive branch. 833 00:36:20,720 --> 00:36:23,040 I like the sound of this. This is going to be unusual. 834 00:36:23,080 --> 00:36:24,960 I do trust your flavour combinations, 835 00:36:25,000 --> 00:36:27,560 your flavour levels I've questioned recently. 836 00:36:27,600 --> 00:36:30,760 I think that that is probably, after yesterday's feedback, 837 00:36:30,800 --> 00:36:31,960 my one small concern. 838 00:36:32,000 --> 00:36:34,280 Thank you. Good luck. 839 00:36:34,320 --> 00:36:37,840 And Tom's not the only baker celebrating a family favourite. 840 00:36:37,880 --> 00:36:41,520 I'm making a classic sherry trifle with a bit of a twist, 841 00:36:41,560 --> 00:36:44,560 cos I'm using elderflower, but this is based on 842 00:36:44,600 --> 00:36:49,080 my Nanny Mo's sherry trifle that she makes for Christmas every year. 843 00:36:49,120 --> 00:36:52,400 A tribute to his nanny Mo's famous Christmas trifle, 844 00:36:52,440 --> 00:36:54,760 Toby's layering sherry-soaked sponges 845 00:36:54,800 --> 00:36:57,120 with strawberry jam and vanilla custard. 846 00:36:57,160 --> 00:37:00,120 Wrapped in a decorative festive collar, it will be topped 847 00:37:00,160 --> 00:37:02,960 with an elderflower jelly poinsettia dome. 848 00:37:03,000 --> 00:37:04,480 Is it a boozy trifle? 849 00:37:04,520 --> 00:37:05,720 Yes, yeah, so... 850 00:37:05,760 --> 00:37:07,720 Yes, Prue. There you go, grandma. 851 00:37:07,760 --> 00:37:10,840 Yeah, yeah. Let's all get dwunky on trifle. 852 00:37:10,880 --> 00:37:12,800 Come on. Trifle has to have booze in it. 853 00:37:12,840 --> 00:37:15,160 Yeah, I know, but there's levels of booze. Yeah. 854 00:37:15,200 --> 00:37:18,560 When it enhance or when it overwhelms. And less is less. 855 00:37:18,600 --> 00:37:20,600 Yeah, I'm enhance, Prue's overwhelm. More is more. 856 00:37:20,640 --> 00:37:23,040 I'll try and meet you somewhere in the middle. Thank you. Great choice. 857 00:37:23,080 --> 00:37:24,280 Thank you very much. 858 00:37:24,320 --> 00:37:27,600 So this gelatine looks pretty well dissolved now to me. 859 00:37:27,640 --> 00:37:30,720 I'm going to pour that into my kilo of honey. 860 00:37:30,760 --> 00:37:33,080 To cement their place in the semifinals, 861 00:37:33,120 --> 00:37:36,440 their freestanding trifles must also deliver on flavour. 862 00:37:36,480 --> 00:37:38,760 It isn't me if I don't have a wee bit of alcohol 863 00:37:38,800 --> 00:37:41,360 so we have some Marsala wine. 864 00:37:41,400 --> 00:37:43,640 And there's one baker in particular 865 00:37:43,680 --> 00:37:45,560 going all out to impress the judges. 866 00:37:45,600 --> 00:37:47,440 So this is for my champagne jelly. 867 00:37:47,480 --> 00:37:50,400 I do like champagne but I do not like trifle. 868 00:37:50,440 --> 00:37:53,520 It's diabolical. It's a pariah of the dessert world 869 00:37:53,560 --> 00:37:55,000 as far as I'm concerned. 870 00:37:55,040 --> 00:37:56,640 Hi, Aaron. Morning. 871 00:37:56,680 --> 00:37:58,640 Tell us all about your trifle. 872 00:37:58,680 --> 00:38:01,520 So my trifle is called trifle haters' trifle, 873 00:38:01,560 --> 00:38:03,560 because I hate trifle. 874 00:38:03,600 --> 00:38:05,880 You can't hate trifle! It's the best. 875 00:38:05,920 --> 00:38:07,440 You're weird. I just don't like it. 876 00:38:07,480 --> 00:38:08,920 You know what? You're in trouble here 877 00:38:08,960 --> 00:38:11,280 because it's my favourite pudding and it's his favourite. 878 00:38:11,320 --> 00:38:12,880 It's my favourite as well. 879 00:38:12,920 --> 00:38:15,160 Aaron may hate trifles, 880 00:38:15,200 --> 00:38:16,640 but he's pulling out all the stops 881 00:38:16,680 --> 00:38:18,960 with layers of raspberry curd, 882 00:38:19,000 --> 00:38:20,920 chamomile custard and peach compote. 883 00:38:20,960 --> 00:38:23,200 Wrapped inside a chocolate collar, 884 00:38:23,240 --> 00:38:25,120 it'll be topped in champagne jelly 885 00:38:25,160 --> 00:38:27,680 and vanilla Chantilly cream. 886 00:38:27,720 --> 00:38:28,960 I love a trifle. 887 00:38:29,000 --> 00:38:31,320 Do you, actually? I love a trifle. 888 00:38:31,360 --> 00:38:33,320 What's wrong with you trifle-loving people? 889 00:38:33,360 --> 00:38:35,320 What, you don't like trifle? I do not. 890 00:38:35,360 --> 00:38:37,200 Are you serious? God, do you like me? 891 00:38:37,240 --> 00:38:38,360 Love you. Oh, that's fine. 892 00:38:38,400 --> 00:38:40,920 Course. Oh, my God.You're not a trifle, you're not a trifle. 893 00:38:40,960 --> 00:38:42,440 Well... 894 00:38:42,480 --> 00:38:44,480 That's not what all the men say. 895 00:38:44,520 --> 00:38:46,360 I've got a lot of layers going on here. 896 00:38:47,960 --> 00:38:51,880 When it comes to freestanding trifles, stability is key. 897 00:38:51,920 --> 00:38:54,240 We're just going to set these in the fridge. 898 00:38:54,280 --> 00:38:57,840 Oh! So allowing enough time for your jelly to set 899 00:38:57,880 --> 00:38:59,000 is a priority. 900 00:38:59,040 --> 00:39:00,720 So I'm going to put this through a cheesecloth 901 00:39:00,760 --> 00:39:02,320 and in the freezer. 902 00:39:02,360 --> 00:39:05,200 So I'll get the strawberry juice but not any of the bits. 903 00:39:05,240 --> 00:39:08,040 So it'll make a super clear jelly, hopefully. 904 00:39:08,080 --> 00:39:10,680 The name of the game today is strawberry. 905 00:39:10,720 --> 00:39:13,240 Jasmine's also holding nothing back, 906 00:39:13,280 --> 00:39:16,520 with multiple layers of limoncello-soaked sponge, 907 00:39:16,560 --> 00:39:18,960 strawberry jelly and vanilla bavarois, 908 00:39:19,000 --> 00:39:22,120 finished off with lemon curd cream and fresh fruit. 909 00:39:22,160 --> 00:39:23,400 So when you practised this, 910 00:39:23,440 --> 00:39:25,320 you managed to get everything set in time? 911 00:39:25,360 --> 00:39:28,120 Yes. I've cut down my gelatine a bit. 912 00:39:28,160 --> 00:39:30,680 But I want it to hold so it wobbles a bit. 913 00:39:30,720 --> 00:39:32,400 But it doesn't completely collapse. 914 00:39:32,440 --> 00:39:34,400 Don't want it like rubber, but then you don't want liquid. 915 00:39:34,440 --> 00:39:37,320 It's that sweet spot. Good luck, Jasmine. Thank you. 916 00:39:37,360 --> 00:39:39,120 Thank you. 917 00:39:39,160 --> 00:39:42,400 So now I think I'm going to start my sponges. 918 00:39:42,440 --> 00:39:44,280 I have had a few problems making this, though. 919 00:39:44,320 --> 00:39:46,640 The most basic sponge ever. 920 00:39:46,680 --> 00:39:50,160 So hoping that doesn't happen today. 921 00:39:50,200 --> 00:39:52,480 Hmm, spongey sponge. Those almond sponges, 922 00:39:52,520 --> 00:39:54,480 there's a lot of almond in them. 923 00:39:54,520 --> 00:39:56,320 So hopefully really make sure that that comes through. 924 00:39:56,360 --> 00:39:58,720 So this is my pistachio joconde. 925 00:39:58,760 --> 00:40:02,640 Literally just a joconde sponge, with pistachios in it. 926 00:40:02,680 --> 00:40:05,040 Very, very straightforward. 927 00:40:05,080 --> 00:40:07,440 How are you going to elevate your trifle today, Iain? 928 00:40:07,480 --> 00:40:10,560 I've got a big dome with jelly arcs that I'm injecting in. 929 00:40:10,600 --> 00:40:13,000 Nice.With, uh, these wee boys. 930 00:40:13,040 --> 00:40:14,760 Yeah, I think, I think Toby's doing that as well. 931 00:40:14,800 --> 00:40:16,000 Toby has it as well, yeah. 932 00:40:16,040 --> 00:40:18,360 Have you been like conferring with each other? 933 00:40:18,400 --> 00:40:20,800 We have. I don't know if he told you, I saw his first iteration 934 00:40:20,840 --> 00:40:24,480 of this trifle. It looked like intestines coated in bile. 935 00:40:24,520 --> 00:40:26,720 I'm joking! 936 00:40:29,360 --> 00:40:31,680 Hoping his dessert is somewhat more elegant, 937 00:40:31,720 --> 00:40:36,440 Iain's trifle is inspired by his favourite Sicilian city, Taormina, 938 00:40:36,480 --> 00:40:38,800 with layers of cannoli discs and strawberry 939 00:40:38,840 --> 00:40:43,720 and Marsala jelly wrapped inside a decorative Sicilian style collar. 940 00:40:43,760 --> 00:40:47,640 On the very top, I have a lemon jelly in a dome, 941 00:40:47,680 --> 00:40:51,040 that's going to have a Sicilian sun in jelly art on it. 942 00:40:51,080 --> 00:40:53,360 A Sicilian sun? Sicilian sun. 943 00:40:53,400 --> 00:40:54,640 As opposed to the sun. 944 00:40:54,680 --> 00:40:57,760 Yes, because the Sicilian sun actually comes out, 945 00:40:57,800 --> 00:41:00,080 and it's not covered with clouds. Does it come out in the day? 946 00:41:00,120 --> 00:41:01,520 Yeah, I think so, yeah. 947 00:41:02,920 --> 00:41:05,960 If it came out in the night, it would be the moon, wouldn't it? 948 00:41:06,000 --> 00:41:07,640 Whoa! Would it? 949 00:41:07,680 --> 00:41:11,040 Sorry, Iain, these guys have just taken off. 950 00:41:11,080 --> 00:41:15,720 It looks very lumpy. So I think I'll bake it, 951 00:41:15,760 --> 00:41:18,760 carry on as normal, and then I might remake it as well. 952 00:41:18,800 --> 00:41:20,680 They're in. 953 00:41:20,720 --> 00:41:22,200 Check it in 15 minutes. 954 00:41:22,240 --> 00:41:25,560 Let's do.. Oh, God, let's do 12 minutes there. 955 00:41:25,600 --> 00:41:28,280 Bakers, you are halfway through. 956 00:41:28,320 --> 00:41:32,800 You've got two hours, 15 minutes left. Make that jelly wobble. 957 00:41:36,560 --> 00:41:39,320 So now I'm going to move on to the creme pat. 958 00:41:39,360 --> 00:41:41,400 This is a whole lot of vanilla. 959 00:41:41,440 --> 00:41:44,080 I feel like I am actually genuinely a little bit at risk 960 00:41:44,120 --> 00:41:46,880 of having similar feedback today as yesterday, about the flavours. 961 00:41:46,920 --> 00:41:50,920 So I'm just going to dial up and make sure I overcompensate. 962 00:41:50,960 --> 00:41:53,280 I'm going to curdle my custard on purpose, 963 00:41:53,320 --> 00:41:56,000 and then I'm going to blend it and I'm not telling the judges 964 00:41:56,040 --> 00:41:57,280 about that. But it works. 965 00:41:57,320 --> 00:42:00,160 Almost goes a bit scrambled egg-ish. Gross. 966 00:42:00,200 --> 00:42:02,600 This is my chamomile custard. 967 00:42:02,640 --> 00:42:04,440 I just need to make sure the texture is right. 968 00:42:04,480 --> 00:42:07,840 That's the one thing which I am apprehensive about. 969 00:42:07,880 --> 00:42:09,440 How are you doing? Are you good? 970 00:42:09,480 --> 00:42:10,760 Time is ticking away. 971 00:42:10,800 --> 00:42:12,800 That was quite philosophical. 972 00:42:12,840 --> 00:42:16,400 Time's ticking away for all of us. This is your week. 973 00:42:16,440 --> 00:42:18,200 Is it? To shine. I hope so. 974 00:42:18,240 --> 00:42:21,080 Sweet prince. Sweet golden prince. 975 00:42:21,120 --> 00:42:24,280 Come on, let's look around this tent just for a second. 976 00:42:24,320 --> 00:42:26,200 World War Two pilot. 977 00:42:26,240 --> 00:42:28,240 Short king. 978 00:42:28,280 --> 00:42:30,520 Lanky Disney star. 979 00:42:30,560 --> 00:42:31,880 And... 980 00:42:34,200 --> 00:42:35,400 No words. 981 00:42:35,440 --> 00:42:37,680 Thanks, Noel. There's no words. 982 00:42:37,720 --> 00:42:38,800 Speechless! 983 00:42:41,560 --> 00:42:45,280 Look at that, perfect. Beautiful. Smoothest custard ever. 984 00:42:45,320 --> 00:42:47,600 Whoa. That's busy. 985 00:42:47,640 --> 00:42:51,960 Beep-beep-beep! That's to check the sponges. 986 00:42:52,000 --> 00:42:53,560 They look OK, 987 00:42:53,600 --> 00:42:55,480 they've probably got enough height on them for me to get 988 00:42:55,520 --> 00:42:57,280 a couple layers out of each one which is what I need. 989 00:42:57,320 --> 00:43:00,240 We're done. These just need to chill. 990 00:43:00,280 --> 00:43:01,840 Springy to touch. 991 00:43:01,880 --> 00:43:04,240 This is like double the height that they were at home. 992 00:43:04,280 --> 00:43:06,680 Don't know if that's a good or a bad thing. 993 00:43:06,720 --> 00:43:09,120 Yeah, happy with that. That is just going to now chill. 994 00:43:10,680 --> 00:43:12,400 Bakers, you've got one hour left. 995 00:43:12,440 --> 00:43:14,200 No, 55 minutes. 996 00:43:14,240 --> 00:43:15,720 Bakers, you've got one hour left. 997 00:43:15,760 --> 00:43:17,680 No, 55 minutes. 998 00:43:17,720 --> 00:43:20,320 Going in with the limoncello. Quite a lot. 999 00:43:20,360 --> 00:43:21,960 With less than an hour to go... 1000 00:43:22,000 --> 00:43:23,120 Just blackening the almonds. 1001 00:43:23,160 --> 00:43:26,480 ..the bakers still need to complete their remaining elements... 1002 00:43:26,520 --> 00:43:28,800 Going to fry a cannoli disc. Yeah. 1003 00:43:28,840 --> 00:43:32,400 ..before they can start assembling their freestanding trifles. 1004 00:43:32,440 --> 00:43:36,320 This is the template for my collar. I love Christmas. 1005 00:43:36,360 --> 00:43:38,280 I feel like I've made life hard for myself 1006 00:43:38,320 --> 00:43:39,840 by doing a wrap around collar. 1007 00:43:39,880 --> 00:43:43,080 This is like the heavy lifting of my design. 1008 00:43:43,120 --> 00:43:45,120 So it needs to be quite nice. 1009 00:43:45,160 --> 00:43:48,440 This is like a sort of an almond avalanche. 1010 00:43:48,480 --> 00:43:51,560 It is. This is the messiest I think you've ever... Well done. 1011 00:43:51,600 --> 00:43:55,280 It's so messy and it feels like the floor's crunchy as well. 1012 00:43:55,320 --> 00:43:57,160 Oh, it is, cos I put some almonds on the floor. 1013 00:43:57,200 --> 00:44:00,360 This could be the work of a baking genius. 1014 00:44:00,400 --> 00:44:03,120 Could be. You know who wouldn't like this? 1015 00:44:03,160 --> 00:44:05,440 Uh... Paul Hollywood. 1016 00:44:05,480 --> 00:44:07,760 I might actually start chucking it together. 1017 00:44:07,800 --> 00:44:08,960 I'm layering up. 1018 00:44:09,000 --> 00:44:12,000 With their trifles comprising of multiple layers... 1019 00:44:12,040 --> 00:44:14,360 So there'll be five layers in total. 1020 00:44:14,400 --> 00:44:18,040 ..when it comes to assembly, it's vital they manage their time wisely. 1021 00:44:18,080 --> 00:44:20,760 Little bit of crackage but nothing to worry about. 1022 00:44:20,800 --> 00:44:22,600 I'm a cake maker not a joiner. 1023 00:44:24,880 --> 00:44:25,880 Any delays... 1024 00:44:25,920 --> 00:44:28,200 Sherry, free pouring the sherry. Stop. 1025 00:44:28,240 --> 00:44:30,200 I feel like that's probably enough. 1026 00:44:30,240 --> 00:44:33,000 ..could jeopardise their place in the competition. 1027 00:44:33,040 --> 00:44:36,400 It's sherry, it's creme de figue, it's quite sweet. 1028 00:44:36,440 --> 00:44:37,920 Makes me a little bit nervous. 1029 00:44:42,080 --> 00:44:44,720 Nothing bad ever happens on Bake Off. 1030 00:44:44,760 --> 00:44:46,240 Just need to reiterate that, 1031 00:44:46,280 --> 00:44:49,640 keep telling myself nothing bad ever happens on Bake Off. 1032 00:44:49,680 --> 00:44:51,160 Especially not to me. 1033 00:44:51,200 --> 00:44:53,720 I've never had anything bad happen on Bake Off. 1034 00:44:56,600 --> 00:44:57,680 BLEEP. 1035 00:44:57,720 --> 00:45:00,000 I'm so glad I moved my cake. 1036 00:45:00,040 --> 00:45:03,240 I literally, as I said nothing bad ever happens on Bake Off. 1037 00:45:03,280 --> 00:45:04,800 The tent tried to finish you off. 1038 00:45:04,840 --> 00:45:07,120 Jesus! 1039 00:45:07,160 --> 00:45:12,400 This is the most stressful part of the entire thing. 1040 00:45:12,440 --> 00:45:14,840 All the figs in the world. 1041 00:45:14,880 --> 00:45:17,120 I've still got quite a bit to do. 1042 00:45:17,160 --> 00:45:18,680 Cream border. 1043 00:45:18,720 --> 00:45:19,960 This is stressful. 1044 00:45:20,000 --> 00:45:22,240 I feel like the strawberry's going to fall out. 1045 00:45:23,920 --> 00:45:26,160 All right. Jelly's in. 1046 00:45:26,200 --> 00:45:28,960 Add some more creme diplomat. 1047 00:45:29,000 --> 00:45:31,320 Massive Jammy Dodger. 1048 00:45:31,360 --> 00:45:33,080 Everything's riding on this jelly setting. 1049 00:45:33,120 --> 00:45:35,760 Put this back in the freezer. 1050 00:45:35,800 --> 00:45:38,120 Hopefully that'll set quite quickly. 1051 00:45:38,160 --> 00:45:39,200 Right, put it in the fridge for a bit. 1052 00:45:39,240 --> 00:45:40,760 I really need the last 20 minutes for that 1053 00:45:40,800 --> 00:45:42,760 to just sit in the freezer 1054 00:45:42,800 --> 00:45:45,200 and set as hard as it possibly can. 1055 00:45:45,240 --> 00:45:47,120 I've got to do my jelly art. 1056 00:45:47,160 --> 00:45:49,520 Not sure if my jelly looks like it's setting properly. 1057 00:45:49,560 --> 00:45:51,840 I'm just melting these bore holes 1058 00:45:51,880 --> 00:45:54,840 with the aim that they'll be olives. 1059 00:45:54,880 --> 00:45:56,560 Yeah, that's getting there. 1060 00:45:56,600 --> 00:45:58,440 Right, sick. What time are we on? 1061 00:45:58,480 --> 00:46:01,640 Bakers, you have ten minutes left. 1062 00:46:01,680 --> 00:46:03,040 Now that's a panic. 1063 00:46:03,080 --> 00:46:05,800 Onto the final bits. 1064 00:46:05,840 --> 00:46:07,400 Ooh! 1065 00:46:07,440 --> 00:46:10,200 I don't have a good feeling about this one. 1066 00:46:10,240 --> 00:46:12,200 Oh, gosh, this is so stressful. 1067 00:46:12,240 --> 00:46:14,920 My trifle's bowed but it's standing. I just need to pipe. 1068 00:46:14,960 --> 00:46:18,760 Oh, I don't know if this is going to be a tiny, tiny bit too small. 1069 00:46:18,800 --> 00:46:21,640 This is the big moment. 1070 00:46:21,680 --> 00:46:23,280 Oh, yeah. 1071 00:46:25,200 --> 00:46:28,720 I feel like I should pipe along here as well. Cover up the joins. 1072 00:46:28,760 --> 00:46:31,760 I just don't have a good feeling about the stability of this at all. 1073 00:46:33,400 --> 00:46:35,120 Strawberry Santas. 1074 00:46:35,160 --> 00:46:37,000 Little sprinkle of the greens now. 1075 00:46:38,760 --> 00:46:42,160 Come on, come out. It's so close. 1076 00:46:42,200 --> 00:46:43,960 Oh, no. It's stuck. 1077 00:46:44,000 --> 00:46:46,480 Oh, I'm so annoyed about that. 1078 00:46:46,520 --> 00:46:48,440 Just going to take it off at the last minute. 1079 00:46:48,480 --> 00:46:50,840 My adrenaline is sitting so high. 1080 00:46:50,880 --> 00:46:53,200 Because I feel like it's about to fall apart. 1081 00:46:53,240 --> 00:46:54,600 Can you just hold a finger right there 1082 00:46:54,640 --> 00:46:56,440 while I just put my gloves on? Yeah, yeah. 1083 00:46:56,480 --> 00:46:58,440 Oh, God's sake. 1084 00:46:58,480 --> 00:47:01,680 OK, here comes the moment. 1085 00:47:01,720 --> 00:47:04,640 Oh, this cream is flowing down the side as well. 1086 00:47:04,680 --> 00:47:06,120 OK, so far it's holding. 1087 00:47:06,160 --> 00:47:08,480 It looks, it looks secure. 1088 00:47:08,520 --> 00:47:10,200 Bakers... Oh, my God. 1089 00:47:10,240 --> 00:47:12,120 ..your time is up. 1090 00:47:12,160 --> 00:47:15,720 Please step away from your incredible show stoppers. 1091 00:47:15,760 --> 00:47:17,000 Oh! 1092 00:47:17,040 --> 00:47:18,720 Well done, dude. It was so difficult. 1093 00:47:18,760 --> 00:47:20,040 I know. 1094 00:47:21,880 --> 00:47:23,760 Oh, I can see it squidging. 1095 00:47:23,800 --> 00:47:26,960 I'm so gutted about that jelly. 1096 00:47:32,195 --> 00:47:32,275 (BIRDS LIGHTLY CHIPRING) 1097 00:47:42,880 --> 00:47:44,360 It's judgment time 1098 00:47:44,400 --> 00:47:46,640 for the quarterfinalists' 1099 00:47:46,680 --> 00:47:48,560 freestanding trifles. 1100 00:47:48,600 --> 00:47:51,320 Jasmine, would you like to bring up your show stopper, please? 1101 00:48:06,960 --> 00:48:08,840 Worked out really nice. It's pretty solid. 1102 00:48:08,880 --> 00:48:10,120 Really beautiful. 1103 00:48:10,160 --> 00:48:12,880 I mean, that is remarkable. Oh, wow. 1104 00:48:12,920 --> 00:48:16,000 You've basically made a huge Victoria sandwich. 1105 00:48:16,040 --> 00:48:19,240 More like a cake but it's a trifle, which is crazy. 1106 00:48:19,280 --> 00:48:22,600 The sponge is absolutely delicious. Lovely flavour. 1107 00:48:22,640 --> 00:48:23,840 You've got your jelly spot on, 1108 00:48:23,880 --> 00:48:25,440 there's not too much gelatine in there. 1109 00:48:25,480 --> 00:48:27,800 It's holding up quite nicely and the sponge is still moist. 1110 00:48:27,840 --> 00:48:29,640 It's just a lovely flavour. 1111 00:48:29,680 --> 00:48:31,200 You could eat quite a lot of that. But... 1112 00:48:31,240 --> 00:48:32,400 I'm trying not to. 1113 00:48:32,440 --> 00:48:34,320 The lemon curd works beautifully. 1114 00:48:34,360 --> 00:48:36,080 So overall I think you've done a fantastic job, 1115 00:48:36,120 --> 00:48:39,160 and it's still holding with two massive slices out of it, 1116 00:48:39,200 --> 00:48:41,480 so well done. Mm. Thank you. 1117 00:48:41,520 --> 00:48:43,280 Take it away before I eat any more. 1118 00:48:52,760 --> 00:48:54,080 I think it looks magnificent. 1119 00:48:54,120 --> 00:48:57,320 I think you've done the jelly on top of the peaches perfect. 1120 00:48:57,360 --> 00:49:01,680 The inset, that with the fruit, looks beautiful on the top. 1121 00:49:01,720 --> 00:49:03,920 Looks very neat and precise. 1122 00:49:05,000 --> 00:49:06,800 It's all holding very well. 1123 00:49:08,240 --> 00:49:10,560 The chamomile is a little bit too rubbery 1124 00:49:10,600 --> 00:49:12,880 and the raspberry one is a little bit too soft. 1125 00:49:12,920 --> 00:49:15,760 Oh! The sponge is very dry. 1126 00:49:15,800 --> 00:49:18,880 You break down each element, there's something afoot with all of it. 1127 00:49:18,920 --> 00:49:20,840 Flavour wise, I think you're spot on, though. 1128 00:49:20,880 --> 00:49:23,920 The top bit with the champagne jelly is delicious. 1129 00:49:23,960 --> 00:49:27,360 I love the flavours. But in order to taste the chamomile, you really have 1130 00:49:27,400 --> 00:49:30,360 to just have the custard, otherwise the raspberry would be 1131 00:49:30,400 --> 00:49:33,840 a bit overwhelming.I mean, all of it actually tastes delicious. 1132 00:49:33,880 --> 00:49:36,120 It's the textures I have an issue with. OK. 1133 00:49:44,200 --> 00:49:46,520 It's plumped out over Christmas, hasn't it? Yeah. 1134 00:49:46,560 --> 00:49:49,080 I love the decoration. The inlay is quite effective. 1135 00:49:49,120 --> 00:49:51,440 Love the Father Christmases. I've never seen that before. 1136 00:49:51,480 --> 00:49:53,800 It does look really nice. Jelly's gone a bit awry, hasn't it? 1137 00:49:53,840 --> 00:49:56,080 It didn't fully release from the bowl. 1138 00:49:59,360 --> 00:50:01,320 Yes! Well done. 1139 00:50:01,360 --> 00:50:03,880 Elderflower jelly is delicious. 1140 00:50:03,920 --> 00:50:06,480 It's quite strong, but if you have it with a mouthful 1141 00:50:06,520 --> 00:50:08,360 of something else, it'd be perfect. 1142 00:50:08,400 --> 00:50:10,920 Your sponge is rock hard. It's very dry. Really? Oh. 1143 00:50:10,960 --> 00:50:13,440 I think less sponge would've been better in this. 1144 00:50:13,480 --> 00:50:14,960 More custard, less sponge, 1145 00:50:15,000 --> 00:50:17,280 but I do love all the flavours in this. 1146 00:50:17,320 --> 00:50:18,640 And it's funny, which I love. 1147 00:50:18,680 --> 00:50:20,360 Yeah, it's a shame about the jelly on top. 1148 00:50:20,400 --> 00:50:21,880 But it did taste good. It tastes really good. 1149 00:50:21,920 --> 00:50:23,720 Thank you, Toby. Cool. Thank you. 1150 00:50:23,760 --> 00:50:25,560 Well done. 1151 00:50:33,200 --> 00:50:35,480 Tom, I think it looks absolutely magnificent. 1152 00:50:35,520 --> 00:50:37,120 Thank you. I think it's amazing. 1153 00:50:37,160 --> 00:50:39,440 Too big, I think. Your sponge layer is... Too big? 1154 00:50:39,480 --> 00:50:40,720 ..pretty thick. Yeah. 1155 00:50:40,760 --> 00:50:41,800 But it is very neat. 1156 00:50:41,840 --> 00:50:43,440 Let's hope it tastes great. 1157 00:50:43,480 --> 00:50:46,520 With a cake this big, how do you cut into it? 1158 00:50:47,960 --> 00:50:50,480 You've done it. Fantastic. 1159 00:50:50,520 --> 00:50:51,800 Look at that. 1160 00:50:51,840 --> 00:50:55,240 So this is almond sponge, so ground almonds? 1161 00:50:55,280 --> 00:50:58,520 Ground almonds, some almond extract, vanilla extract. 1162 00:50:58,560 --> 00:51:00,440 Bit too much extract.OK. 1163 00:51:00,480 --> 00:51:02,240 You could call that an almond trifle, 1164 00:51:02,280 --> 00:51:04,640 because that essentially is all you can taste. 1165 00:51:04,680 --> 00:51:07,880 In fact, it's all pretty bland except for the sponge. 1166 00:51:07,920 --> 00:51:09,760 We're not getting a lot of fig, 1167 00:51:09,800 --> 00:51:12,640 because English figs don't have very much flavour 1168 00:51:12,680 --> 00:51:15,000 and it's dominated by the almond. 1169 00:51:15,040 --> 00:51:16,960 Love the design, love the set up. 1170 00:51:17,000 --> 00:51:20,080 Flavours and textures, for me, not there. 1171 00:51:27,880 --> 00:51:29,560 The jelly top looks amazing. 1172 00:51:29,600 --> 00:51:31,520 Is it bulging a bit?Yeah. 1173 00:51:31,560 --> 00:51:34,400 I love the inlay on the sponge. It looks very nice. 1174 00:51:34,440 --> 00:51:36,320 That jelly looks particularly good. 1175 00:51:42,240 --> 00:51:44,080 What's the jelly on the top meant to taste of? 1176 00:51:44,120 --> 00:51:46,440 It's a slight, slight bit of lemon. No! No flavour. 1177 00:51:46,480 --> 00:51:47,960 There's no flavour. It tastes like water. 1178 00:51:48,000 --> 00:51:49,200 Does it actually? 1179 00:51:49,240 --> 00:51:51,480 Yeah, there's no flavour in there. 1180 00:51:51,520 --> 00:51:54,000 The joconde is quite firm. 1181 00:51:54,040 --> 00:51:57,320 The thing is about that joconde, it doesn't taste nice. OK. 1182 00:51:57,360 --> 00:52:00,720 The cannoli I like, actually. It added something to it. 1183 00:52:00,760 --> 00:52:04,560 Normally, you can rely on you to do very good, punchy flavours. 1184 00:52:04,600 --> 00:52:06,560 Flavours are all quite pale, 1185 00:52:06,600 --> 00:52:09,520 except the sponge which I like the flavour of. 1186 00:52:09,560 --> 00:52:11,920 I don't agree with my fellow judge here.I'm glad. 1187 00:52:11,960 --> 00:52:13,240 I like the whole concept. 1188 00:52:13,280 --> 00:52:15,640 You're just a bit short on flavour. Thank you. 1189 00:52:15,680 --> 00:52:16,800 Thanks, guys. 1190 00:52:16,840 --> 00:52:17,880 Well done. 1191 00:52:21,360 --> 00:52:23,840 That didn't go well. Not, like, at all. 1192 00:52:25,920 --> 00:52:30,800 I think that was the worst feedback out of everyone there so, yeah. 1193 00:52:30,840 --> 00:52:33,720 It is what it is. It's fine. 1194 00:52:39,440 --> 00:52:43,280 That was just a really average piece of food. 1195 00:52:43,320 --> 00:52:46,480 The almond took over, and it just all became a bit dry, 1196 00:52:46,520 --> 00:52:49,400 so it's like these small decisions you make suddenly have massive 1197 00:52:49,440 --> 00:52:50,680 implications down the line. 1198 00:52:54,235 --> 00:52:54,480 (BIRDS LIGHTLY CHIPRING) 1199 00:52:57,120 --> 00:52:59,800 Well, that was quite tense, if I'm honest with you both. 1200 00:52:59,840 --> 00:53:02,200 Really tense. I was a little bit disappointed overall. 1201 00:53:02,240 --> 00:53:05,480 Iain's, I didn't like the sponge, didn't like the layers. 1202 00:53:05,520 --> 00:53:08,200 I don't think a lot of the flavours were coming through strong enough. 1203 00:53:08,240 --> 00:53:10,640 That jelly on top had no flavour at all. It looked good, though. 1204 00:53:10,680 --> 00:53:13,080 I did like the look of it, it's like Art Nouveau. 1205 00:53:13,120 --> 00:53:15,440 It's like the '70s. It's really unusual. 1206 00:53:15,480 --> 00:53:17,800 You've got to back it up. Yeah, yeah. You have to back it up. 1207 00:53:17,840 --> 00:53:20,760 Likewise with Tom, Tom's was quite upsetting because it, 1208 00:53:20,800 --> 00:53:23,320 it showed so much promise. Yes, it did. 1209 00:53:23,360 --> 00:53:25,640 And I'm sorry, but the almond extract dominated 1210 00:53:25,680 --> 00:53:26,640 every single layer. 1211 00:53:26,680 --> 00:53:29,960 Don't forget, for me, as well in the signature yesterday with Tom, 1212 00:53:30,000 --> 00:53:34,320 his signature, however effective it may look, didn't carry much flavour. 1213 00:53:34,360 --> 00:53:36,280 So we've got a strange situation 1214 00:53:36,320 --> 00:53:38,640 where Tom's again down at the bottom. 1215 00:53:38,680 --> 00:53:40,480 Iain's down there with him this time 1216 00:53:40,520 --> 00:53:42,280 and I think those two are the ones in trouble. 1217 00:53:42,320 --> 00:53:44,920 I think Aaron did a fairly good job in the show stopper 1218 00:53:44,960 --> 00:53:46,080 and saved himself. 1219 00:53:46,120 --> 00:53:49,680 Aaron, by the way, had wonderful flavours all through his trifle. 1220 00:53:49,720 --> 00:53:51,120 I think Jasmine's done a great job 1221 00:53:51,160 --> 00:53:54,120 and I think that Toby is sort of lingering a little bit. 1222 00:53:54,160 --> 00:53:57,200 At this moment, we're trying to hunt for who are going to be 1223 00:53:57,240 --> 00:53:59,520 our four semifinalists. Yeah. 1224 00:53:59,560 --> 00:54:01,040 And we're looking at layers now. 1225 00:54:01,080 --> 00:54:03,440 But the standard's great, isn't it? I mean, they're beautiful trifles. 1226 00:54:03,480 --> 00:54:06,920 I noticed that some of them were like getting fatter as well. 1227 00:54:06,960 --> 00:54:08,400 Why was that happening? 1228 00:54:08,440 --> 00:54:10,720 Like us. Like us in the show. 1229 00:54:10,760 --> 00:54:12,560 I mean, Iain's looked like me as like a... 1230 00:54:12,600 --> 00:54:14,840 This week. It's cos it's week eight! 1231 00:54:14,880 --> 00:54:16,520 That's what happened to us. 1232 00:54:16,560 --> 00:54:19,360 It's like they need to undo their zip. 1233 00:54:19,400 --> 00:54:21,640 Yeah, that's why it's gone like that. 1234 00:54:23,960 --> 00:54:26,280 Congratulations, bakers, on dessert week. 1235 00:54:26,320 --> 00:54:27,840 You did so, so well. 1236 00:54:27,880 --> 00:54:31,600 I've got the great job of announcing this week's star baker. 1237 00:54:31,640 --> 00:54:34,160 This week's star baker is... 1238 00:54:38,800 --> 00:54:40,160 Jasmine! 1239 00:54:42,520 --> 00:54:44,320 How many is that? Is that four? 1240 00:54:44,360 --> 00:54:47,280 Well done, Jasmine.Come on! 1241 00:54:47,320 --> 00:54:50,280 That means I've got the really tough job 1242 00:54:50,320 --> 00:54:53,960 of announcing the person who is leaving us. 1243 00:54:54,000 --> 00:54:56,400 At this stage, it's a horrible job, 1244 00:54:56,440 --> 00:54:58,760 because we love you all and you're all brilliant bakers. 1245 00:54:58,800 --> 00:55:03,320 But the person who is leaving us this week is... 1246 00:55:08,840 --> 00:55:09,960 ..Iain. 1247 00:55:10,000 --> 00:55:12,000 Short king! Short king! 1248 00:55:12,040 --> 00:55:13,520 No! 1249 00:55:13,560 --> 00:55:15,880 I knew it. 1250 00:55:17,600 --> 00:55:19,400 I'm very proud of making it this far. 1251 00:55:19,440 --> 00:55:21,720 I never thought I'd make it past the first couple of weeks, 1252 00:55:21,760 --> 00:55:23,480 so to make it to the quarterfinals 1253 00:55:23,520 --> 00:55:25,880 is something I couldn't have ever thought of. 1254 00:55:25,920 --> 00:55:27,760 Big man! 1255 00:55:27,800 --> 00:55:29,080 Oh! 1256 00:55:29,120 --> 00:55:31,440 We've had the best group of bakers, I think. 1257 00:55:31,480 --> 00:55:35,040 It's been fantastic. I've made really, really good friends. 1258 00:55:35,080 --> 00:55:36,960 We always have a laugh, 1259 00:55:37,000 --> 00:55:39,200 and it's just been fantastic. 1260 00:55:41,160 --> 00:55:42,560 I'm gutted, mate. 1261 00:55:42,600 --> 00:55:45,680 I have no idea how I keep doing this. 1262 00:55:45,720 --> 00:55:48,680 Honestly, I can't believe I'm going to be in the semifinals. 1263 00:55:48,720 --> 00:55:51,360 Well done, Toby.Thank you so much. 1264 00:55:51,400 --> 00:55:54,280 Don't thank me, thank you. You did it. 1265 00:55:54,320 --> 00:55:58,160 We live to see another week in the Great British Bake Off. 1266 00:55:58,200 --> 00:56:00,160 What a time to be alive. 1267 00:56:00,200 --> 00:56:02,480 Can't believe it's semifinals! 1268 00:56:02,520 --> 00:56:03,920 Wow! 1269 00:56:03,960 --> 00:56:05,080 How the hell have you done it? 1270 00:56:05,120 --> 00:56:07,640 Who would have thought you would have got here? 1271 00:56:07,680 --> 00:56:09,680 When I come back next week, 1272 00:56:09,720 --> 00:56:13,160 it's going to be full-on honey badger fight. 1273 00:56:13,200 --> 00:56:15,440 Jasmine's not having that star baker! 1274 00:56:17,720 --> 00:56:19,600 It was really close. I know! 1275 00:56:19,640 --> 00:56:22,920 Scraped through this week. 1276 00:56:22,960 --> 00:56:25,480 Got to get the flavours right. Yeah, 100%. 1277 00:56:25,520 --> 00:56:27,400 Paul cannot turn around next week and say he doesn't know 1278 00:56:27,440 --> 00:56:29,320 what the main flavour of something is. 1279 00:56:29,360 --> 00:56:30,960 It's got to punch him in the face. 1280 00:56:31,000 --> 00:56:32,440 Well done. 1281 00:56:32,480 --> 00:56:36,840 Star baker just felt so out of the realms of possibility 1282 00:56:36,880 --> 00:56:40,120 for this week, and I honestly cannot believe it. 1283 00:56:40,160 --> 00:56:43,520 I knew you'd get star baker again! 1284 00:56:43,560 --> 00:56:46,920 I'm through to the semifinals! 1285 00:56:50,200 --> 00:56:53,080 I don't want to think about it too much, cos then I'll start 1286 00:56:53,120 --> 00:56:55,400 thinking about what I actually have to do between now and then, 1287 00:56:55,440 --> 00:56:57,920 but oh, that's cool! 1288 00:56:57,960 --> 00:56:59,440 Next time... 1289 00:56:59,480 --> 00:57:02,000 They've all burst, every single one. 1290 00:57:02,040 --> 00:57:03,480 ..it's the semifinal. 1291 00:57:03,520 --> 00:57:04,920 Squeaky bum time. 1292 00:57:04,960 --> 00:57:06,840 Go on, go on, go on, go on, go on, go on. 1293 00:57:06,880 --> 00:57:08,840 Who can perfect patisserie? 1294 00:57:08,880 --> 00:57:10,520 This is about intricacy... 1295 00:57:10,560 --> 00:57:12,160 This is not ideal. 1296 00:57:12,200 --> 00:57:14,440 ..and delicacy. 1297 00:57:14,480 --> 00:57:16,720 And who will fall... 1298 00:57:16,760 --> 00:57:17,880 Um... 1299 00:57:17,920 --> 00:57:18,960 This is tense, this is. 1300 00:57:19,000 --> 00:57:20,640 ..at the final hurdle? 1301 00:57:20,680 --> 00:57:21,720 So close. 1302 00:57:21,760 --> 00:57:25,280 I can feel my place in the final slipping away. 1303 00:57:25,320 --> 00:57:26,880 No! 1304 00:57:26,920 --> 00:57:28,280 I can't accept that.