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[whimsical music playing]
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00:00:23,880 --> 00:00:26,720
It's '80s Week,
but don't take my word for it.
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00:00:26,799 --> 00:00:29,439
[imitating E.T.] E.T. bake cake.
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00:00:29,520 --> 00:00:32,400
Welcome to The Great British Baking Show.
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00:00:33,280 --> 00:00:36,000
[Noel imitating E.T.] Hollywood.
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[Matt] Now, '80s Week.
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I do remember enjoying
a bit of Depeche Mode.
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00:00:44,879 --> 00:00:46,640
-[Matt] Serving up quiches...
-Come on.
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00:00:46,720 --> 00:00:48,199
-[Matt] ...doughnuts...
-[Noel] Wow.
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00:00:48,280 --> 00:00:49,400
Sexy. [chuckles]
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00:00:49,480 --> 00:00:50,879
[Matt] ...and ice cream cakes.
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00:00:50,960 --> 00:00:53,360
Making ice cream
on an increasingly hot day.
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00:00:53,440 --> 00:00:56,279
[Matt] As temperatures soar,who will make it to the quarter final?
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00:00:56,360 --> 00:00:57,879
[Lottie] You're joking me.
15
00:00:57,960 --> 00:00:59,680
[Matt] And who will have a meltdown?
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00:00:59,760 --> 00:01:00,640
[Laura] Oh, no!
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00:01:01,160 --> 00:01:02,800
It's just melting, isn't it?
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00:01:04,119 --> 00:01:06,200
Wow, we just went from bad to worse.
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00:01:06,280 --> 00:01:08,520
[opening theme music playing]
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[Hermine] 1980s Week.
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Very excited.
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[Marc] I do remember the 1980s.
I was a teenager.
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I learned to drive. They were good times.
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[Laura] I had an '80s-themed
night out for my 30th.
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Full of neon and, er...
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[chuckling]
Oops-Upside-Your-Head-ing on the floor.
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1980s food, I'm thinking cake with
lots of ruffled piped icing over it.
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Prawn cocktails. Gross. [chuckles]
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I feel like it was all about, like,
frozen packet meals, but...
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[inhales deeply]
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maybe today I'll be proved wrong.
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Good morning and welcome back to the tent.
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00:02:03,520 --> 00:02:04,720
It's '80s Week.
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I love the '80s, it's such a cool decade.
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Jean-Michel Basquiat,
Keith Haring, Grace Jones.
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Yeah. Brookside, Right to Reply,
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the emergence of Carol Vorderman.
Really edgy.
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[Matt and Noel laugh]
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Today, the judges would like you to make
eight individual quiches
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consisting of two different
savoury flavours.
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[Matt] Your quiches should be made
with a shortcrust pastry
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and filled with a savoury custard base.
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-They must be served out of their tins.
-[Matt] Yeah.
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If we see a quiche in a tin,
we're gonna be very upset.
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We will unleash some fury.
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You're gonna move
to another planet, you said.
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-I will burn the tent down.
-[Matt] Yeah.
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You have two hours.
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-On your marks...
-Get set...
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Bake.
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[Laura] Mmm. Quiche.
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I love a quiche, yeah.
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I mean, who doesn't love a quiche?
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I can't remember eating quiche in
the 1980s 'cause I was two years old.
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[Peter] Born two decades after, in 2000,
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1980s, just after medieval history
at school, you know. [chuckles]
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[Paul] It's '80s Week so it's my week.
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I'm still an '80s boy at heart,
always will be.
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Best time. Best time ever.
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[Prue] We've asked for that
absolute classic '80s quiche,
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and I remember quiche as quiche Lorraine
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which is the one with
bacon, onion, and cheese,
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but we're not really asking
to do '80s flavours.
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Hope they'll do something
more modern than that.
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I'm looking for a beautifully crispy base,
creamy interior, full of great flavours.
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It's really hot in the tent today,
so actually,
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the bakers have to concentrate
on what they're doing.
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How you doin', Lottie?
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I'm very warm.
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Apart from that?
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-Hello, Peter.
-Good morning.
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[Prue] Tell us about your quiche.
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So, for my quiches today,
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I'm making a Southeast-Asian-inspired
coconut curry quiche.
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So, I've got some crab meat through that.
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-[Prue] Oh. Wow.
-[Paul] Oh, wow, okay.
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[Noel] Peter's pairinghis Thai curry quiche
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with a less spicy offering,
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salmon, asparagus and capers.
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[Paul] It's different, the Thai-style one.
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-It was not around in the '80s.
-It was.
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-That's just when it came in.
-You were in a posh area, right?
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Of course I was.
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-[Paul] But it wasn't--
-[Noel laughing] "Of course I was."
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-[all laugh]
-Goodness' sake.
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[Matt] Peter's not the only bakergiving the quiche a kick.
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[Laura] This is Calabrian sausage.
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I use it a lot on pizzas,
but it's really delicious.
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It's quite fiery.
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[Matt] Laura's contrasting her fierysausage quiche with a lighter addition,
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goat's cheese, pea and asparagus.
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How old were you in the '80s?
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-Like, two?
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-One.
-[both laugh]
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We had all sorts. Rubik's Cube, E.T.
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You kids don't know you were born.
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-Oh, I love E.T.
-Your Tinder and Love Island.
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Now, if you couldn't phone home,
people'd go, "'Phone home'?"
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-E.T. would have a mobile.
-He would.
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He'd swipe like that
with his big, long finger.
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-He'd do a Zoom.
-[laughs]
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Grindr.
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[both laugh]
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E.T.'s definitely on Grindr.
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So, just working on my pastry,
egg, flour, and the butter.
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[Noel] The bakers have been askedto produce shortcrust pastry.
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For the pastry, I really want it
to be nice and crisp
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and have a relatively short texture,
so it's a bit crumbly.
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So I'm just gonna just chill it down.
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[Noel] To pull it off,the first port of call is the fridge.
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I need to cool them before they go in
'cause the butter will come out otherwise.
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[Noel] But getting itcool enough is no mean feat...
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Pastry does not like heat.
Don't want it to be too warm...
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[Noel] ...in a timed challengeand summer heat.
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Freezer, actually.
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[Hermine] Freezer.
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[Laura] I put it in the freezer,
which I wouldn't normally,
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but it's so hot.
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It's like Satan's kitchen
in here. [chuckles]
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That fish is quite strong.
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-It's strong fish, yeah.
-Yeah.
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That's quite a strong food
to be cooking on a hot day.
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It's gonna be a Cornish-inspired quiche.
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So, fish that could
be caught from Cornwall.
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[Noel] Inspired by his hometown,
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Marc's quiches pair cod with Cornish Blue,and smoked haddock with cheddar.
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-[Matt] What '80s music do you like?
-[Marc] Transvision Vamp.
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-Transvision Vamp?
-What's the name, Altered Images,
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-uh, Clare Grogan.
-Clare Grogan, from Altered Images.
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-They were good times.
-Yeah.
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Late '80s, it just dipped, didn't it?
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-It did.
-It just dipped.
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-It's never recovered.
-I don't think it has.
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-Maybe we're just getting old.
-I think both.
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[Matt] Forty-five minutes in...
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-Hot. Hot.
-[Lottie] Yeah.
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So hot.
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[Matt] ...and the temperaturesreach 28 degrees.
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Hottest day of the year,
and we're working with pastry,
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but just now need to roll out.
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[Matt] The pastry must be rolled out fast.
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[Marc] Heat makes it soft
and a bit sticky,
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so yeah, try to work as quick as possible.
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[Matt] Handle itfor too long, the fat will melt,
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making it harder to shape.
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[Laura] It's really sticky.
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Ugh, come on!
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Cool them down.
They're hotter than I am.
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[Marc] All right, in we go.
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Twenty-two minutes.
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[Peter] Baking beans weigh it down,
and it's gonna blind-bake.
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That'll hopefully provide a barrier
and prevent the infamous soggy bottom.
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[Matt] But Hermine isn't readyto blind-bake her pastry just yet.
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I'm just a bit behind, but, hey,
I'm gonna cook like home.
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I'm gonna cook the fill.
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I don't cook by time, you see.
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I love cooking.
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I probably love cooking
more than I love baking.
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[laughs]
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[Matt] She's showcasingclassic flavour combos
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with her painstakingly prepared recipes.
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True to form, she's addingsome je ne sais quoi
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with Gruyère cheese and French mustard.
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Do you miss France?
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Yes.
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-The food.
-The food.
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We got the food, then we got the booze,
then the cheese,
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and then we've got my family.
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[laughs]
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If you're watching this in France,
number four.
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They'll all disown me now.
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[both laugh]
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Bakers, you have one hour left.
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[both slurping]
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[both exhale sharply]
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[softly] Oh, dear.
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-Warm though, innit?
-[chuckling] Yeah.
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Ugh, so hot.
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[groans]
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[Noel] But scorching heatisn't a concern for everyone.
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[Hermine] My pastry is frozen.
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This is not good. This is not good.
183
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They're too hard.
I left them too long in the freezer.
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[Noel] While Hermine'sforced to rescue her pastry,
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the others move on tothe final part of the quiche.
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Doing a custard.
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This is coconut cream
that I'm gonna be adding.
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I want the custard to be interesting.
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[Noel] When it comesto making custard interesting...
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Dave's going all out.
191
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I'm doing my interpretation
of an English breakfast,
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so scrambled egg with a custard base.
193
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Right.
194
00:08:41,480 --> 00:08:44,880
That's interesting that you're doing
scrambled egg in an egg custard.
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00:08:44,959 --> 00:08:46,440
-[Dave] Yeah.
-That's brave.
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00:08:46,520 --> 00:08:49,600
-Could just be like scrambled custard.
-Yeah.
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00:08:51,120 --> 00:08:53,720
[Noel] Dave's English breakfastfeatures scrambled egg,
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hash browns and sausage mince.
199
00:08:56,360 --> 00:08:58,920
Even his pastry will be spicedlike a Cumberland.
200
00:08:59,440 --> 00:09:02,959
It'll be paired with anothernovel quiche - beef and avocado.
201
00:09:04,079 --> 00:09:05,480
I think it's very original.
202
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'Cause one's English breakfast,
one's avocado and beef.
203
00:09:08,480 --> 00:09:09,400
[Paul] Okay.
204
00:09:09,480 --> 00:09:10,880
-Thank you.
-[Paul] Thank you.
205
00:09:13,560 --> 00:09:16,560
Erm, yeah, I think
they thought it was unusual,
206
00:09:16,640 --> 00:09:18,400
but I like the idea of it.
207
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[timer beeping]
208
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[Matt] An English breakfast quichemay not be that unusual after all.
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[Lottie] So, I am making a full English.
210
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Obviously, my really,
really great original idea
211
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has been stolen
by another baker in the tent.
212
00:09:32,440 --> 00:09:34,400
So, Dave is also doing a full English.
213
00:09:34,480 --> 00:09:36,880
But I tasted his
and I don't think it's a full English.
214
00:09:36,959 --> 00:09:38,600
I think it's mainly sausage.
215
00:09:40,600 --> 00:09:43,600
[Matt] Lottie's puttingjust a smattering of sausage in hers,
216
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along with black pudding and baked beans.
217
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For contrast, her secondwill be flavoured like a salad.
218
00:09:49,920 --> 00:09:51,480
That looks nice. [laughing]
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Yeah, those are my baked beans.
220
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That's what I brought to the party.
221
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[Noel] Mmm, can't wait
to try these... things.
222
00:09:57,839 --> 00:09:58,839
Gross!
223
00:09:59,320 --> 00:10:01,440
So, I've got all things nice,
and she's got
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-what normally gets left over.
-[chuckles]
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[Matt] Just 45 minutes remain.
226
00:10:10,199 --> 00:10:13,079
[exclaims and chuckles] It's so hot.
227
00:10:13,160 --> 00:10:14,720
I'm... I'm behind.
228
00:10:15,480 --> 00:10:16,600
This is painful.
229
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Blind-bake now. [sighs]
230
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[Matt] For those whohave blind-baked their pastry...
231
00:10:26,600 --> 00:10:28,160
[Marc] I'll chuck it all together.
232
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My mind's going, "Bing! Bing! Bing!"
to all these different places.
233
00:10:31,079 --> 00:10:32,959
[Matt] ...construction can commence.
234
00:10:33,040 --> 00:10:34,720
[Peter] This is the coconut curry.
235
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Fingers crossed they will like
my inventions. [chuckles]
236
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[Paul] What do you think, Prue?
237
00:10:39,560 --> 00:10:41,400
Erm, we do ask them to be original.
238
00:10:42,600 --> 00:10:47,120
But my instinctive reaction
to scrambled egg cooking in the custard
239
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is that it won't work.
240
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Right, beans.
241
00:10:49,680 --> 00:10:52,160
[Prue] Lottie's including baked beans.
242
00:10:52,240 --> 00:10:53,480
I hate baked beans.
243
00:10:53,560 --> 00:10:55,640
-We've gotta be open minded.
-[Prue] Exactly.
244
00:10:55,719 --> 00:10:59,079
We've got to taste it
as if we had no prejudices at all.
245
00:10:59,160 --> 00:11:00,640
-But we do.
-[chuckles]
246
00:11:00,719 --> 00:11:01,760
No going back now.
247
00:11:01,839 --> 00:11:05,199
-Bakers! You have half an hour left.
-[Dave] Really?
248
00:11:05,280 --> 00:11:07,600
[Hermine] Really, really behind.
[chuckles]
249
00:11:08,440 --> 00:11:09,640
[Lottie] It's so hot.
250
00:11:09,719 --> 00:11:12,120
Crazy, innit? Cooking on
the hottest day of the year.
251
00:11:13,440 --> 00:11:15,160
Ugh! Just got flour in my face.
252
00:11:16,400 --> 00:11:18,719
[Peter] They'll go into the oven
for about 15 minutes.
253
00:11:18,800 --> 00:11:23,520
You want a gentle wobble,
but we don't want a splodge on the plate.
254
00:11:25,760 --> 00:11:27,640
[sighs] Trying to rush now.
255
00:11:30,880 --> 00:11:31,920
-Not good?
-[Hermine] Nah.
256
00:11:32,000 --> 00:11:33,880
-Why?
-[Hermine] They won't cook in time.
257
00:11:33,959 --> 00:11:36,120
Do you know how you can make up that time?
258
00:11:36,199 --> 00:11:37,400
-No.
-Doing this.
259
00:11:38,440 --> 00:11:40,360
[laughs]
260
00:11:40,440 --> 00:11:41,839
I'm already doing that.
261
00:11:41,920 --> 00:11:43,079
[Dave] Come on.
262
00:11:44,360 --> 00:11:45,520
Living the dream.
263
00:11:45,600 --> 00:11:47,520
Bakers, you have ten minutes left.
264
00:11:47,600 --> 00:11:48,520
Oh, there he is.
265
00:11:50,000 --> 00:11:51,120
[Laura] Oh, God.
266
00:11:51,199 --> 00:11:52,079
[winces]
267
00:11:52,160 --> 00:11:53,640
[Lottie] Salad quiche.
268
00:11:53,719 --> 00:11:56,000
-[Hermine] Come on.
-[Laura] Do you want some help?
269
00:11:56,079 --> 00:11:58,400
Just ten minutes.
They're never gonna cook like that.
270
00:11:58,480 --> 00:12:01,199
-[Hermine] I've put them at the highest.
-That should do it.
271
00:12:01,280 --> 00:12:02,640
[Hermine] Yeah. Okay.
272
00:12:02,719 --> 00:12:05,120
-[Dave] Don't worry, Hermine.
-[Hermine groans]
273
00:12:05,199 --> 00:12:07,120
So my bacon is pretty crispy.
274
00:12:08,240 --> 00:12:10,400
Luckily, it's just for decoration.
275
00:12:12,480 --> 00:12:13,959
Is that burnt, Lot?
276
00:12:14,040 --> 00:12:16,440
Yeah, that is burnt, yeah.
That is some burnt bacon.
277
00:12:17,320 --> 00:12:18,719
-Brilliant.
-[Lottie laughing]
278
00:12:21,120 --> 00:12:23,920
-[Matt] One minute left.
-It's not long enough. We know that.
279
00:12:24,560 --> 00:12:26,959
We haven't got any time.
[laughs sarcastically]
280
00:12:28,719 --> 00:12:32,120
[Hermine] God, they look ugly.
So not good.
281
00:12:36,320 --> 00:12:38,000
-[Dave] Come on.
-[exclaiming]
282
00:12:38,839 --> 00:12:41,680
Bakers, your time is up.
283
00:12:41,760 --> 00:12:42,719
[exhales]
284
00:12:44,599 --> 00:12:46,959
[Laura] Well done. They look great.
285
00:12:47,040 --> 00:12:48,880
-[sighs]
-[Laura] They're cooked.
286
00:12:56,760 --> 00:13:00,839
[Noel] The bakers' quiches will now facethe judgement of Paul and Prue.
287
00:13:01,400 --> 00:13:02,440
-Hello, Lottie.
-Hello.
288
00:13:02,520 --> 00:13:03,800
Hi, Lottie.
289
00:13:09,680 --> 00:13:11,240
-They're very neat.
-Yeah.
290
00:13:11,320 --> 00:13:14,079
They're perfectly cooked underneath.
Nice and thin.
291
00:13:14,160 --> 00:13:18,160
So, my first quiche
is goat's cheese, beetroot and some thyme.
292
00:13:22,839 --> 00:13:24,360
Lovely short pastry.
293
00:13:24,440 --> 00:13:26,160
[Paul] The beetroot and the goat's cheese
294
00:13:26,240 --> 00:13:29,680
with that beautiful,
buttery, crumbly base is delicious.
295
00:13:29,760 --> 00:13:31,640
-Good.
-[Prue] Right. Breakfast.
296
00:13:31,719 --> 00:13:35,160
This is one
where I have to put my prejudices aside.
297
00:13:35,240 --> 00:13:37,440
I really don't like baked beans.
298
00:13:42,160 --> 00:13:45,440
What I'm mostly getting is black pudding,
which I like.
299
00:13:46,199 --> 00:13:48,520
Glad to say
I can hardly taste the baked beans.
300
00:13:48,599 --> 00:13:50,640
Yeah, I didn't get
the baked beans, which is good.
301
00:13:50,719 --> 00:13:52,599
They don't add
anything to the look either.
302
00:13:52,680 --> 00:13:54,560
-No.
-But the pastry is the king in that.
303
00:13:54,640 --> 00:13:56,680
-The pastry is very, very good.
-Thank you.
304
00:14:03,680 --> 00:14:06,719
[Dave] So, the first one,
there's bird's eye chilli, avocado,
305
00:14:06,800 --> 00:14:08,560
and top-sirloin beef.
306
00:14:08,640 --> 00:14:11,520
You like bird's eye chilli?
I like Birds Eye Chicken Dippers.
307
00:14:11,599 --> 00:14:12,880
[chuckling]
308
00:14:18,400 --> 00:14:20,120
Sorry if it's making you more hot.
309
00:14:20,199 --> 00:14:21,599
The paprika in this one,
310
00:14:21,680 --> 00:14:23,479
-and cayenne, just overwhelm.
-Yeah.
311
00:14:23,560 --> 00:14:25,439
-[Prue] Heavy on the spices.
-[Dave] Yeah.
312
00:14:25,520 --> 00:14:27,760
-[Prue] Let's try that one.
-[Paul] Let's have breakfast.
313
00:14:32,360 --> 00:14:34,400
-There is egg in there.
-Yeah.
314
00:14:34,959 --> 00:14:37,199
I don't know if
that's the scrambled egg or the custard.
315
00:14:37,280 --> 00:14:41,079
I like the idea of the spices
in the pastry to act like a sausage.
316
00:14:41,599 --> 00:14:43,360
But I think it's ruined it,
it's too strong.
317
00:14:43,439 --> 00:14:46,360
-It does taste like a sausage breakfast.
-[Paul] It does.
318
00:14:52,199 --> 00:14:53,479
Remind us of the flavours again?
319
00:14:53,560 --> 00:14:55,280
That is the smoked haddock.
320
00:14:56,880 --> 00:14:58,079
The fish is delicious.
321
00:14:58,719 --> 00:15:00,079
But more importantly,
322
00:15:00,160 --> 00:15:04,479
the crumbliness and the butteriness
of your pastry is very, very good.
323
00:15:05,520 --> 00:15:08,280
And your other, the cod is beautiful.
324
00:15:08,360 --> 00:15:11,000
My only complaint is
that if you were at a party
325
00:15:11,079 --> 00:15:13,120
and you had these as a choice,
they're too similar.
326
00:15:13,199 --> 00:15:14,040
Yeah, yeah.
327
00:15:19,360 --> 00:15:21,400
[Paul] Bit of leakage going on
with the chorizo.
328
00:15:21,479 --> 00:15:23,040
I'm sorry, that's not happened before.
329
00:15:26,520 --> 00:15:28,959
-Pastry's a little tough.
-Oh, okay.
330
00:15:29,040 --> 00:15:32,439
However, I like a bit of spice.
The flavour's lovely.
331
00:15:32,520 --> 00:15:33,599
[Paul] Asparagus and pea.
332
00:15:33,680 --> 00:15:35,959
You've given it a nice,
delicate hint with the mint.
333
00:15:36,040 --> 00:15:37,719
-Delicious.
-Lovely, thank you.
334
00:15:41,400 --> 00:15:43,240
[Prue] These look so pretty, Peter.
335
00:15:43,319 --> 00:15:45,920
Okay, let's have a look
at the Thai-inspired one.
336
00:15:46,000 --> 00:15:46,839
[Peter] Yeah.
337
00:15:48,599 --> 00:15:51,719
-[Prue] Very nicely cooked pastry.
-[Paul] Mmm.
338
00:15:51,800 --> 00:15:54,240
I think the chilli
slightly overwhelms the fish.
339
00:15:54,800 --> 00:15:56,240
'Cause crab is so delicate.
340
00:15:56,319 --> 00:15:58,040
[Paul] But the wholemeal one,
341
00:15:58,120 --> 00:16:00,040
it works beautifully with the salmon.
342
00:16:00,120 --> 00:16:01,520
-Excellent.
-[Paul] Mmm.
343
00:16:01,599 --> 00:16:02,560
-Thank you.
-Thank you.
344
00:16:07,079 --> 00:16:10,640
[Prue] The pastry right in the middle
is a little undercooked.
345
00:16:10,719 --> 00:16:13,040
I was a bit short on time.
346
00:16:13,120 --> 00:16:16,160
But, actually, you've got the texture.
Holds well.
347
00:16:17,240 --> 00:16:21,439
-Run through the ingredients again.
-It's shiitake mushroom and, er, spinach.
348
00:16:31,680 --> 00:16:32,880
-I love that.
-Delicious.
349
00:16:32,959 --> 00:16:36,599
It's such a classic combination.
And such a good one.
350
00:16:36,680 --> 00:16:37,880
[exhales]
351
00:16:37,959 --> 00:16:42,520
Your other... The salmon
and the leek is absolutely delicious.
352
00:16:42,599 --> 00:16:45,120
-[Prue] Isn't it?
-It's creamy, the salmon's delicious,
353
00:16:45,199 --> 00:16:47,000
it's buttery in the pastry.
354
00:16:47,079 --> 00:16:49,560
-It's absolutely gorgeous, isn't it?
-[Prue] Mmm.
355
00:16:49,640 --> 00:16:52,000
-Well done.
-Thank you, I wasn't expecting that.
356
00:16:52,800 --> 00:16:54,319
I can't believe their comments.
357
00:16:54,400 --> 00:16:57,959
I genuinely felt
I've booked my ticket home.
358
00:16:58,040 --> 00:17:01,359
And I just saw Paul taking
one of my quiches for lunch,
359
00:17:01,439 --> 00:17:03,319
and I can't believe he did that.
360
00:17:03,400 --> 00:17:06,880
[Dave] I could be towards the bottom
because my flavours weren't great.
361
00:17:06,960 --> 00:17:09,040
No, I won't be making
quiches any time soon.
362
00:17:09,119 --> 00:17:10,399
It's just... It's not me.
363
00:17:10,480 --> 00:17:15,880
Technicals are something I quite enjoy,
as long as it's not 40 degrees.
364
00:17:18,880 --> 00:17:21,319
[Noel] As afternoon temperatures rise,
365
00:17:21,399 --> 00:17:24,520
the bakers are facinga gingham-covered mystery.
366
00:17:26,079 --> 00:17:27,079
Good afternoon, bakers.
367
00:17:27,159 --> 00:17:30,840
Welcome back to the hottest tent
in the history of the world.
368
00:17:30,919 --> 00:17:32,800
-It's fine.
-For your technical challenge,
369
00:17:32,880 --> 00:17:36,399
which today, has been set
by judge Paul Hollywood.
370
00:17:36,480 --> 00:17:38,880
Judge Paul Hollywood, any words of advice?
371
00:17:38,960 --> 00:17:43,200
This is a classic.
Watch the colour of the end product.
372
00:17:44,399 --> 00:17:46,200
-That can't be it. Is that it?
-That's it.
373
00:17:46,280 --> 00:17:49,320
Okay. As ever, this technical challenge
will be judged blind,
374
00:17:49,399 --> 00:17:51,520
so we're gonna ask
these two beautiful people
375
00:17:51,600 --> 00:17:54,399
-to slip away into the grass.
-[Matt] Bye-bye.
376
00:17:55,360 --> 00:18:01,720
Judge Paul Hollywood would like you to
make six custard and jam finger doughnuts.
377
00:18:01,800 --> 00:18:05,200
[Matt] Your digit doughnuts
should be fried to a golden colour,
378
00:18:05,280 --> 00:18:07,560
and you have two hours and 45 minutes.
379
00:18:07,640 --> 00:18:10,600
Okay, Matthew,
it's time for our magic words.
380
00:18:10,680 --> 00:18:12,919
Yes. Izzy wizzy, let's get busy.
381
00:18:13,000 --> 00:18:15,320
[Noel] Not those magic words.
They belong to Sooty.
382
00:18:15,399 --> 00:18:17,080
-Our magic words.
-Oh, yeah.
383
00:18:17,159 --> 00:18:18,480
-On your marks...
-Get set...
384
00:18:18,560 --> 00:18:19,399
Bake!
385
00:18:20,919 --> 00:18:22,120
[Lottie sighs]
386
00:18:24,080 --> 00:18:27,600
This one doesn't...
play to my strengths, I don't think.
387
00:18:27,679 --> 00:18:30,360
Erm, I've never
deep fried anything before.
388
00:18:30,440 --> 00:18:31,640
[Lottie] Right.
389
00:18:33,240 --> 00:18:35,880
That scares the bejesus out of me.
390
00:18:38,720 --> 00:18:41,679
Paul, this really reminds me
of the '80s. Finger doughnuts.
391
00:18:41,760 --> 00:18:43,960
These were considered posher
than the round ones.
392
00:18:44,040 --> 00:18:44,960
I grew up with these.
393
00:18:45,040 --> 00:18:46,960
Used to be a Saturday lad
in my dad's business,
394
00:18:47,040 --> 00:18:48,440
my first job was frying doughnuts.
395
00:18:48,520 --> 00:18:50,120
Deep-frying in this heat.
396
00:18:50,200 --> 00:18:54,120
They've gotta deep-fry
with the temperature around 160 degrees.
397
00:18:54,200 --> 00:18:56,159
But the thing is,
we want it a golden-brown.
398
00:18:56,240 --> 00:19:00,080
Any darker than this particular colour,
it starts to taste burnt.
399
00:19:00,159 --> 00:19:02,880
[Prue] I don't think I've eaten
a finger doughnut since the '80s.
400
00:19:02,960 --> 00:19:06,240
-They're whoppers these, aren't they?
-They are Paul Hollywood's fingers.
401
00:19:07,840 --> 00:19:09,679
Delicious, Paul. Mmm.
402
00:19:09,760 --> 00:19:12,760
I hope the weather plays
a fair game with the bakers today
403
00:19:12,840 --> 00:19:14,720
in the tent,
'cause it is gonna be difficult.
404
00:19:17,000 --> 00:19:18,640
[Dave] I'm probing the air.
405
00:19:19,360 --> 00:19:21,520
So that's the temperature
of the room today.
406
00:19:21,600 --> 00:19:23,120
This is 35.8.
407
00:19:23,200 --> 00:19:25,960
-[exhales]
-On a hot summer's day,
408
00:19:26,040 --> 00:19:27,919
I wanna get in that kitchen
and deep-fry stuff.
409
00:19:28,000 --> 00:19:31,880
So, the first step is make the dough.
And then leave to rise.
410
00:19:31,960 --> 00:19:33,919
Even the mixer is getting hot.
411
00:19:34,000 --> 00:19:35,600
I know. I just felt mine.
412
00:19:35,679 --> 00:19:39,240
You wanna do the window pane test.
See if you can see through it.
413
00:19:40,000 --> 00:19:42,440
Like that.
It's still breaking, but it'll do.
414
00:19:42,520 --> 00:19:44,800
I'm just gonna go
all machine for this dough.
415
00:19:44,880 --> 00:19:47,760
In this heat, it's gonna be
quite sticky and difficult to work with.
416
00:19:47,840 --> 00:19:48,760
Are you sweating?
417
00:19:48,840 --> 00:19:50,560
-Yeah, I am.
-I'm really sweating.
418
00:19:50,640 --> 00:19:53,000
-[chuckling]
-It's really hot in here, isn't it?
419
00:19:53,080 --> 00:19:55,840
-But we've got these.
-We've got shammies around our necks.
420
00:19:55,919 --> 00:19:58,159
-Yeah.
-Which just means that our necks are fine.
421
00:19:58,240 --> 00:19:59,720
Yeah, but also wet.
422
00:19:59,800 --> 00:20:00,840
-Wet.
-Yeah.
423
00:20:01,640 --> 00:20:06,200
This is a most unflattering portrayal
of two essentially quite beautiful people.
424
00:20:07,919 --> 00:20:10,159
[Peter] I'm gonna cover the dough
and let it prove.
425
00:20:10,240 --> 00:20:12,800
I reckon, in this heat,
that's probably only gonna take
426
00:20:12,880 --> 00:20:13,919
half an hour or so.
427
00:20:14,000 --> 00:20:15,040
Needs to double in size.
428
00:20:15,120 --> 00:20:18,120
I don't think there's any need
for a proving drawer on a day like today.
429
00:20:18,200 --> 00:20:19,840
[Dave] I put it in the proving drawer.
430
00:20:19,919 --> 00:20:22,600
Whether my dough's right,
only time will tell.
431
00:20:22,679 --> 00:20:27,919
Just gonna chop the strawberries
into my jam sugar and make the jam.
432
00:20:28,000 --> 00:20:30,000
Trying to bring that up to the boil.
433
00:20:30,520 --> 00:20:33,080
Then I'll pass it through a sieve,
and leave it to cool.
434
00:20:33,159 --> 00:20:34,200
What am I doing?
435
00:20:34,800 --> 00:20:36,760
I'm making the mousseline now.
436
00:20:36,840 --> 00:20:40,280
Crème mousseline is crème pat with butter.
437
00:20:41,280 --> 00:20:43,159
[Peter] Whipping the cool-ish butter
438
00:20:43,240 --> 00:20:45,560
and then I'll whip that
into the crème pat.
439
00:20:45,640 --> 00:20:48,040
I really feel
like this is extreme baking today.
440
00:20:48,600 --> 00:20:52,240
Like, insane amount of heat,
now it's really windy. I just feel like...
441
00:20:53,080 --> 00:20:55,399
we should be getting
more out of this than some doughnuts.
442
00:20:55,480 --> 00:20:57,960
-Hi, Noel.
-What's happening here? [chuckling]
443
00:20:58,040 --> 00:20:59,600
-I'm dribbling.
-[Noel] It's '80s Week.
444
00:20:59,679 --> 00:21:02,080
-How old are you? Fifty-one.
-[Noel] Forty-seven.
445
00:21:02,159 --> 00:21:03,120
-No way.
-Way.
446
00:21:03,200 --> 00:21:05,560
[Noel] Fashion stank, though, in the '80s.
447
00:21:05,640 --> 00:21:06,679
-Shoulder pads...
-Yes.
448
00:21:06,760 --> 00:21:07,880
-No.
-Leg warmers.
449
00:21:07,960 --> 00:21:10,520
-Leg warmers were horrendous.
-Oh, leg warmers! Fame.
450
00:21:10,600 --> 00:21:11,800
There was some cool stuff.
451
00:21:11,880 --> 00:21:13,480
-The Cure, what a look.
-Yeah.
452
00:21:13,560 --> 00:21:14,919
Back-combed hair and a big jumper.
453
00:21:15,000 --> 00:21:18,320
You wear that for the rest of your life,
no one's ever gonna say anything.
454
00:21:19,159 --> 00:21:21,919
It's nearly doubled.
We don't need the proving drawers today.
455
00:21:22,000 --> 00:21:23,720
I don't think my dough's rising.
456
00:21:23,800 --> 00:21:27,800
I've stuck it in the proving drawer
but a lot doubled at room temperature.
457
00:21:27,880 --> 00:21:29,880
I'm gonna take it out anyway.
458
00:21:29,960 --> 00:21:32,919
Fingers crossed I've done the dough.
This is the main part of it.
459
00:21:33,000 --> 00:21:36,320
I'm supposed to divide the dough in six.
460
00:21:36,399 --> 00:21:39,720
"Shape into a finger
15 centimetres in length."
461
00:21:40,640 --> 00:21:43,040
[Marc] Isn't that long? [chuckles]
462
00:21:44,520 --> 00:21:48,439
I don't think that's six inches.
Is it? Looks very large.
463
00:21:49,679 --> 00:21:52,040
But it looks big enough,
is what I'm saying.
464
00:21:52,120 --> 00:21:53,040
[Laura chuckles]
465
00:21:53,840 --> 00:21:55,720
[Laura] I'm gonna leave those
to rise a bit.
466
00:21:55,800 --> 00:21:57,960
It's a bit of a waiting game
at this point.
467
00:21:58,040 --> 00:21:59,320
We just need some tunes.
468
00:21:59,399 --> 00:22:01,800
[Matt] Peter,
what do you know about '80s music?
469
00:22:01,880 --> 00:22:04,360
What about True by Spandau Ballet?
Do you know that one?
470
00:22:04,439 --> 00:22:07,560
-Er...
-[Matt] He had a very thin microphone.
471
00:22:07,640 --> 00:22:08,640
You know that song?
472
00:22:08,720 --> 00:22:11,360
-I don't think I know.
-He doesn't know it.
473
00:22:11,439 --> 00:22:14,080
I'm so old now. So old.
474
00:22:18,919 --> 00:22:21,120
[Noel] Bakers, you have 15 minutes left.
475
00:22:24,520 --> 00:22:26,640
-True.
-[Lottie] It's so hot.
476
00:22:26,720 --> 00:22:29,320
I'm very... I'm very wet. I'm very wet.
477
00:22:30,240 --> 00:22:33,120
Wouldn't it be great?
35 degree conditions.
478
00:22:33,919 --> 00:22:36,560
Get a deep-fat fryer going
and make doughnuts.
479
00:22:36,640 --> 00:22:39,000
This is torture. Whose idea was this?
480
00:22:39,080 --> 00:22:42,080
Do you wanna stand over a deep-fat fryer
in 35-degree heat?
481
00:22:42,159 --> 00:22:43,480
I've got nothing else to do.
482
00:22:46,360 --> 00:22:49,120
This is the first time
I've ever deep-fat fried.
483
00:22:49,200 --> 00:22:52,880
And what a feeling it is.
Quite a rush. Quite a rush.
484
00:22:52,960 --> 00:22:55,720
[Hermine] Quite happy to leave it
at that temperature
485
00:22:55,800 --> 00:22:57,120
which is about 160.
486
00:22:57,200 --> 00:23:00,679
[Dave] Frying these at 180.
Maybe that might be too hot,
487
00:23:00,760 --> 00:23:04,120
'cause they shouldn't start
to look like that at 50 seconds.
488
00:23:04,200 --> 00:23:08,120
Right, that's too dark.
There's no doubt that is golden-brown.
489
00:23:08,200 --> 00:23:11,120
It's gone past the point of golden-brown.
They're more brown.
490
00:23:11,919 --> 00:23:13,840
[Laura] If we cover them up in sugar...
491
00:23:14,720 --> 00:23:16,679
it covers up the imperfections.
492
00:23:16,760 --> 00:23:18,480
-[Noel] Lottie.
-[Lottie] I'm so hot.
493
00:23:18,560 --> 00:23:20,240
[laughing] "I'm so hot."
494
00:23:20,320 --> 00:23:23,320
-I'm really bad at heat.
-I'm not supposed to be in the daylight.
495
00:23:23,399 --> 00:23:25,159
-[chuckling]
-This is a nightmare for me.
496
00:23:25,240 --> 00:23:26,439
Do you know when I look best?
497
00:23:26,520 --> 00:23:29,760
1:30 in the morning, in a nightclub.
498
00:23:29,840 --> 00:23:33,000
That is when I'm at my most sexy!
499
00:23:33,080 --> 00:23:35,159
So that's all... Ah! That's hot.
500
00:23:35,240 --> 00:23:41,000
They need to cool down
because mousseline and heat, not friends.
501
00:23:41,080 --> 00:23:45,399
[Laura] Right, this could all go
horribly wrong, but... Oh, yeah!
502
00:23:45,480 --> 00:23:47,720
Up there for thinking,
down there for dancing.
503
00:23:48,679 --> 00:23:51,560
Had a wee look around
and people are slicing from the top.
504
00:23:51,640 --> 00:23:55,399
Other folk were around in the '80s,
so know what they should look like.
505
00:23:55,480 --> 00:23:57,240
They look more like bread inside.
506
00:23:57,320 --> 00:23:59,800
Definitely didn't leave 'em
to prove long enough.
507
00:23:59,880 --> 00:24:01,399
[Noel] Who's the best piper?
508
00:24:01,480 --> 00:24:02,600
-Peter--
-Peter Piper.
509
00:24:02,679 --> 00:24:04,280
-Peter Piper. [chuckling]
-[laughing]
510
00:24:04,960 --> 00:24:05,919
[Noel] And there we go.
511
00:24:07,399 --> 00:24:09,960
-How much time, please?
-Bakers, one minute left!
512
00:24:10,040 --> 00:24:11,919
[Dave] Unfortunately, this one...
513
00:24:12,000 --> 00:24:14,000
[chuckles] ...was cut wrong.
514
00:24:14,080 --> 00:24:16,560
"Pipe a line of jam."
But a wiggly line is still a line.
515
00:24:20,480 --> 00:24:21,760
Come on, Laura, precision.
516
00:24:22,399 --> 00:24:24,439
-[Lottie] Come on.
-Lovely jubbly.
517
00:24:24,520 --> 00:24:26,320
Okay, bakers, your time is up.
518
00:24:26,399 --> 00:24:27,520
[exhales]
519
00:24:27,600 --> 00:24:28,919
[sighs deeply]
520
00:24:29,000 --> 00:24:31,960
This is embarrassing, this is.
This is embarrassing.
521
00:24:36,720 --> 00:24:38,640
It's not a great look, is it, really?
522
00:24:38,720 --> 00:24:40,840
Bring your finger doughnuts forward.
523
00:24:45,840 --> 00:24:48,919
[Noel] Paul and Prue arelooking for six golden finger doughnuts
524
00:24:49,000 --> 00:24:50,600
filled with crème mousseline
525
00:24:50,679 --> 00:24:53,240
and finishedwith a line of strawberry jam.
526
00:24:54,200 --> 00:24:56,880
We'll start with these.
I like the colour of this one.
527
00:24:56,960 --> 00:24:58,480
-[Prue] Yes.
-[Paul] But they're short.
528
00:24:58,560 --> 00:25:00,159
Need to hang over the edge of the plate.
529
00:25:00,240 --> 00:25:01,960
-[Prue] Yes.
-[Paul] Let's have a look.
530
00:25:06,399 --> 00:25:07,399
[Prue] Mmm.
531
00:25:08,199 --> 00:25:09,240
It's lovely.
532
00:25:09,320 --> 00:25:10,560
It's baked well.
533
00:25:11,560 --> 00:25:12,960
Okay, moving on to this one.
534
00:25:13,040 --> 00:25:14,840
It's burnt in the, er, fryer.
535
00:25:14,919 --> 00:25:16,199
It's underproved.
536
00:25:17,040 --> 00:25:19,159
Erm, this one is a right mess.
537
00:25:23,080 --> 00:25:24,240
Yeah, it's very doughy.
538
00:25:24,320 --> 00:25:26,000
-It's tight on the inside.
-[Prue] Hmm.
539
00:25:26,080 --> 00:25:28,919
So, overall, I mean,
it's the wrong colour, underproved.
540
00:25:29,720 --> 00:25:31,720
Er, it didn't taste extremely good.
541
00:25:32,439 --> 00:25:34,800
-Moving on.
-[Prue] These are the right colour.
542
00:25:34,880 --> 00:25:37,800
Let's have a look at this one.
The crème mousseline looks good.
543
00:25:38,560 --> 00:25:40,120
Nice and airy inside.
544
00:25:46,360 --> 00:25:48,360
Mmm. The texture and flavour's good.
545
00:25:48,919 --> 00:25:50,320
[Prue] It's delicious.
546
00:25:50,399 --> 00:25:52,120
[Paul] Erm, moving on.
547
00:25:52,199 --> 00:25:53,040
Little bit dark.
548
00:25:53,800 --> 00:25:56,880
The colour and the basic shapes
needed to be more consistent.
549
00:25:56,960 --> 00:25:58,880
And it is a little... tough.
550
00:26:00,679 --> 00:26:03,320
[Paul] Next one. A bit
more consistent with the shapes.
551
00:26:03,399 --> 00:26:06,000
The crème mousseline is a little bubbly.
552
00:26:06,679 --> 00:26:07,960
I'm not even...
553
00:26:08,040 --> 00:26:09,520
-Worried.
-Because of the weather.
554
00:26:09,600 --> 00:26:10,480
Gonna forgive them.
555
00:26:10,560 --> 00:26:11,560
-Yes.
-Okay. [chuckles]
556
00:26:11,640 --> 00:26:13,720
-[Paul] It tastes good.
-[Prue] Delicious.
557
00:26:13,800 --> 00:26:16,760
[Paul] Er, moving on to
the last one. A little bit messy.
558
00:26:16,840 --> 00:26:18,800
Probably slightly over-fried as well.
559
00:26:21,280 --> 00:26:22,120
Mmm.
560
00:26:22,840 --> 00:26:23,880
The flavour's okay.
561
00:26:23,960 --> 00:26:25,360
[Prue] The flavour's good.
562
00:26:25,439 --> 00:26:26,960
It just doesn't look great.
563
00:26:28,199 --> 00:26:32,040
[Matt] Paul and Prue will nowrank the doughnuts from worst to best.
564
00:26:32,880 --> 00:26:35,439
[Prue] In sixth place,
we have this one here.
565
00:26:36,320 --> 00:26:37,320
You know what happened.
566
00:26:37,399 --> 00:26:39,560
[chuckling]
You overcooked them, basically.
567
00:26:39,640 --> 00:26:41,360
In fifth spot is this one.
568
00:26:42,199 --> 00:26:44,919
The actual shaping of it,
it was all over the place.
569
00:26:45,000 --> 00:26:46,560
Slightly over-fried as well.
570
00:26:46,640 --> 00:26:48,560
[Matt] In fourth place is Laura,
571
00:26:48,640 --> 00:26:50,520
and Marc is third.
572
00:26:50,600 --> 00:26:52,760
And in second place, there's this one.
573
00:26:53,600 --> 00:26:55,560
Peter, they were really nice.
574
00:26:55,640 --> 00:26:57,880
Just not all quite the same size.
575
00:26:57,960 --> 00:27:01,640
Which says in 1st place,
we have this one. Hermine.
576
00:27:01,720 --> 00:27:03,320
-Thank you.
-[all clapping]
577
00:27:04,880 --> 00:27:06,720
The textures
and the flavours were spot on.
578
00:27:06,800 --> 00:27:07,960
Thank you.
579
00:27:08,040 --> 00:27:09,800
That's some turn of fate.
580
00:27:09,880 --> 00:27:11,520
[laughing]
581
00:27:11,600 --> 00:27:12,439
Well done.
582
00:27:12,520 --> 00:27:15,080
I'm gonna have a nice, cold beer.
583
00:27:16,360 --> 00:27:18,000
A well-deserved one.
584
00:27:18,080 --> 00:27:20,520
[Lottie] I get it.
They're saying it's too dark,
585
00:27:20,600 --> 00:27:22,640
but I just like a darker doughnut.
586
00:27:22,720 --> 00:27:24,439
[Dave] I need to up my game for tomorrow.
587
00:27:24,520 --> 00:27:27,640
If I can pull it off,
I can pull it off, if I can't, then...
588
00:27:28,399 --> 00:27:29,240
it's my time.
589
00:27:35,399 --> 00:27:39,760
[Matt] One challenge stands betweenthe bakers and the quarterfinal.
590
00:27:39,840 --> 00:27:42,120
Yesterday was
the third-hottest day on record.
591
00:27:42,199 --> 00:27:44,919
If I had hair,
it would have melted anyway.
592
00:27:45,000 --> 00:27:46,000
[all chuckle]
593
00:27:46,080 --> 00:27:48,520
The bakers did pretty well,
all things considered.
594
00:27:48,600 --> 00:27:51,439
-Hermine's doing very, very well.
-[Prue] Isn't she?
595
00:27:51,520 --> 00:27:54,120
[Paul] We've had
six Star Bakers which are all different.
596
00:27:54,199 --> 00:27:56,720
We could go for
a seventh Star Baker if she does take it.
597
00:27:56,800 --> 00:28:00,720
But I think, overall, Lottie, Laura
and Dave are in a little bit of trouble.
598
00:28:00,800 --> 00:28:05,280
I agree, but we often think
that somebody is doomed, and they're not.
599
00:28:05,360 --> 00:28:08,080
[Paul] The temperature
of the tent could rise a little bit today.
600
00:28:08,159 --> 00:28:10,840
-Maybe not as high as yesterday.
-Oh, I hope not.
601
00:28:10,919 --> 00:28:13,520
But I don't want the heat
to affect the showstopper today.
602
00:28:13,600 --> 00:28:15,000
Anything could happen today.
603
00:28:15,080 --> 00:28:17,360
It was crazy in the tent yesterday.
604
00:28:17,439 --> 00:28:19,880
-[Matt] It was really weird.
-I had to peel my jeans off.
605
00:28:19,960 --> 00:28:20,800
[Matt] Oh!
606
00:28:20,880 --> 00:28:22,439
You peeling your jeans off...
607
00:28:22,520 --> 00:28:25,360
-[chuckling]
-...is not what I want to think about.
608
00:28:29,760 --> 00:28:32,399
[Matt] Good morning, bakers.
Welcome back to the tent
609
00:28:32,480 --> 00:28:33,959
for your showstopper challenge.
610
00:28:34,040 --> 00:28:36,480
Today, the Paul and the Prue
611
00:28:36,560 --> 00:28:40,639
would like you each
to reimagine that '80s classic,
612
00:28:40,720 --> 00:28:41,959
the ice cream cake.
613
00:28:42,040 --> 00:28:45,520
[Noel] Your ice cream cake
must have at least one baked element,
614
00:28:45,600 --> 00:28:48,560
but apart from that,
the flavours and style are up to you.
615
00:28:48,639 --> 00:28:51,040
[Matt] You have four hours and 30 minutes.
616
00:28:51,600 --> 00:28:53,040
Four hours and thir...
617
00:28:53,120 --> 00:28:55,000
-That's ages. What'll we do?
-[Matt] I know.
618
00:28:55,080 --> 00:28:56,720
I thought, as it's '80s Week,
619
00:28:56,800 --> 00:28:59,879
we could go and hang out
in Rod and Emu's Pink Windmill.
620
00:28:59,959 --> 00:29:03,280
Wow! That's a lovely idea.
Unfortunately, they've knocked it down.
621
00:29:03,360 --> 00:29:05,720
-It's a JD Sports now.
-[Matt] That's a shame.
622
00:29:05,800 --> 00:29:08,800
When you try on trainers, you say,
"Can I have that in a four?" They go...
623
00:29:08,879 --> 00:29:10,840
[imitating Rod Hull]
"Somebody wants a four."
624
00:29:10,919 --> 00:29:14,879
[both in unison] "Somebody wants a four."
625
00:29:14,959 --> 00:29:18,080
Yeah, that joke
works better if you're over 45.
626
00:29:18,159 --> 00:29:21,080
[chuckling] If you're under 45,
just carry on with TikTok.
627
00:29:21,159 --> 00:29:22,520
-[Matt] Yeah.
-[Noel] Okay, bakers.
628
00:29:22,600 --> 00:29:24,360
-On your marks...
-Get set...
629
00:29:24,439 --> 00:29:25,439
Bake!
630
00:29:29,320 --> 00:29:31,040
I'm feeling optimistic about this.
631
00:29:31,120 --> 00:29:33,399
Erm, who knows what way it may go.
632
00:29:34,199 --> 00:29:36,159
I love ice cream to...
633
00:29:37,199 --> 00:29:38,280
too high of a degree.
634
00:29:38,360 --> 00:29:41,360
[Laura] Nothing better than
a bucketful of ice cream, is there?
635
00:29:41,959 --> 00:29:43,720
Apart from a bucketful of wine, anyway.
636
00:29:43,800 --> 00:29:47,720
[Noel] From Viennettasand Baked Alaskas to the Arctic roll,
637
00:29:47,800 --> 00:29:50,360
the '80s were synonymouswith ice cream cakes.
638
00:29:50,919 --> 00:29:54,919
Back then, 25 milesof Arctic roll were sold every month.
639
00:29:55,480 --> 00:29:59,879
Ice cream cake
was definitely a big deal in the '80s.
640
00:29:59,959 --> 00:30:02,240
You would have it
for a birthday or a dinner party.
641
00:30:02,320 --> 00:30:04,439
It was a lovely celebratory thing to do.
642
00:30:04,520 --> 00:30:07,399
[Paul] It's gotta look amazing,
but when we put the knife through,
643
00:30:07,480 --> 00:30:10,040
what we wanna see
is variety at different levels,
644
00:30:10,120 --> 00:30:14,439
some baked, some ice cream,
all hold their shape and form throughout.
645
00:30:16,240 --> 00:30:17,360
-Morning.
-[Peter] Morning.
646
00:30:17,439 --> 00:30:20,040
So, tell us about
your showstopper ice cream cake.
647
00:30:20,120 --> 00:30:23,720
So, for my ice cream cake, I'm gonna
make an ice cream Christmas cake.
648
00:30:23,800 --> 00:30:24,919
Marzipan on top,
649
00:30:25,000 --> 00:30:28,600
and then covered in hopefully
a thin layer of Italian meringue.
650
00:30:28,679 --> 00:30:29,560
Wow.
651
00:30:30,679 --> 00:30:33,879
[Matt] Peter's Christmas cakeis an ice cream surprise.
652
00:30:33,959 --> 00:30:36,399
With the decoration, another illusion,
653
00:30:36,480 --> 00:30:38,560
mini ice cream Christmas puddings.
654
00:30:39,360 --> 00:30:40,520
That's freezing all right?
655
00:30:40,600 --> 00:30:43,320
It does take longer to freeze,
as I've got a lot of brandy in it,
656
00:30:43,399 --> 00:30:44,760
but it does freeze in time.
657
00:30:44,840 --> 00:30:47,000
I think this sounds absolutely wonderful.
658
00:30:47,080 --> 00:30:49,919
Why can't we have Christmas
in the middle of the summer?
659
00:30:50,000 --> 00:30:51,120
Thank you.
660
00:30:51,639 --> 00:30:53,800
[Noel] Peter might becelebrating Christmas,
661
00:30:53,879 --> 00:30:56,560
but Hermine's off on her summers hols.
662
00:30:56,639 --> 00:30:59,520
Yeah, I'm bringing a bit of sunshine.
663
00:31:00,159 --> 00:31:04,320
I could eat mangoes
for breakfast, lunch and dinner.
664
00:31:05,240 --> 00:31:06,639
I just love them.
665
00:31:08,520 --> 00:31:11,320
[Noel] She's enhancingthe tropical flavours of her cake
666
00:31:11,399 --> 00:31:13,919
with a buttery shortbread from Brittany.
667
00:31:15,080 --> 00:31:16,120
Welcome.
668
00:31:16,199 --> 00:31:18,520
[in singsong voice]
Somebody did well in the technical.
669
00:31:18,600 --> 00:31:21,000
-[both chuckling]
-How are you? How you gonna play it?
670
00:31:21,080 --> 00:31:22,600
I'm playing it simple.
671
00:31:22,679 --> 00:31:24,439
[Noel] Simple.
I've got you in a sweepstake.
672
00:31:24,520 --> 00:31:26,280
If you don't win,
673
00:31:26,360 --> 00:31:28,800
I lose my house, so no pressure.
674
00:31:28,879 --> 00:31:29,720
Oh, no.
675
00:31:29,800 --> 00:31:31,919
-I say house, it's a coffin.
-[both laugh]
676
00:31:34,879 --> 00:31:38,040
[Laura] I'm just making
my ice cream. It's a custard base.
677
00:31:38,120 --> 00:31:40,720
Milk, double cream,
egg yolks, and caster sugar.
678
00:31:40,800 --> 00:31:43,639
If you can make a custard,
you can make an ice cream.
679
00:31:43,720 --> 00:31:45,879
You can just shove it in the freezer.
680
00:31:45,959 --> 00:31:47,840
[Matt] But rather than using the freezer,
681
00:31:47,919 --> 00:31:51,600
today the bakershave the luxury of ice cream makers.
682
00:31:51,679 --> 00:31:55,600
This is a freezer,
but the paddle inside here...
683
00:31:56,560 --> 00:31:59,879
just churns your custard round
and round and stops ice crystals.
684
00:31:59,959 --> 00:32:01,560
So this makes it smooth.
685
00:32:01,639 --> 00:32:06,040
[Matt] But how quickly the mixture coolsdepends on the flavours they use.
686
00:32:06,120 --> 00:32:09,360
[Peter] Alcohol, brandy,
high percentage, it doesn't freeze.
687
00:32:09,439 --> 00:32:12,679
So I had to be careful when I was
putting it in not to be too generous.
688
00:32:12,760 --> 00:32:14,679
This is honey and hazelnut.
689
00:32:14,760 --> 00:32:16,959
[Matt] And when itcomes to adding extra liquid,
690
00:32:17,040 --> 00:32:18,840
Marc is being more generous than most.
691
00:32:19,520 --> 00:32:22,040
[Marc] I'm adding
pretty much a whole pot of honey.
692
00:32:22,120 --> 00:32:23,879
It's gonna take a while to freeze.
693
00:32:25,280 --> 00:32:28,280
[Matt] The honey ice creamis just the start of his ambition.
694
00:32:28,360 --> 00:32:30,760
Marc's adding four more different layers.
695
00:32:30,840 --> 00:32:32,840
The exterior is just as intricate,
696
00:32:32,919 --> 00:32:35,240
with a sponge resembling the stripy roof
697
00:32:35,320 --> 00:32:36,959
of a retro ice cream parlour.
698
00:32:38,280 --> 00:32:41,959
Yeah, it's almost got like an
ice-cream quality to it with the stripes.
699
00:32:43,879 --> 00:32:45,760
What I do is spread this on here.
700
00:32:45,840 --> 00:32:48,439
Tuile paste makes
the stripes in the joconde.
701
00:32:48,520 --> 00:32:52,120
[Noel] While Marc's spongefeatures delicate chocolate stripes,
702
00:32:52,679 --> 00:32:53,800
over at Laura's...
703
00:32:53,879 --> 00:32:55,639
[Laura] That is quite a lot of chocolate.
704
00:32:55,719 --> 00:32:57,040
[chuckling]
705
00:32:57,120 --> 00:32:58,840
[Noel] ...there's chocolate everywhere.
706
00:32:58,919 --> 00:33:01,040
Go big or go home. [chuckling]
707
00:33:01,840 --> 00:33:03,600
It literally is death by chocolate.
708
00:33:04,719 --> 00:33:08,280
[Noel] To balance the chocolate elementsin her Death by Chocolate cake,
709
00:33:08,360 --> 00:33:12,040
Laura's makinga praline ice cream with meringue kisses.
710
00:33:12,120 --> 00:33:13,800
[Laura] Wanna be my meringue guinea pig?
711
00:33:13,879 --> 00:33:15,879
[chuckling] Oh!
712
00:33:17,000 --> 00:33:18,199
-[exclaims]
-Bit more.
713
00:33:18,280 --> 00:33:20,040
Luckily, you didn't get it on your head.
714
00:33:20,120 --> 00:33:21,560
I don't mind having a whippy head.
715
00:33:21,639 --> 00:33:22,800
We could blowtorch it,
716
00:33:22,879 --> 00:33:26,199
and we could have some nice Italian
meringue blowtorched action. [chuckling]
717
00:33:26,280 --> 00:33:28,600
Then I could dip you in some hazelnuts.
718
00:33:28,679 --> 00:33:29,520
[chuckling]
719
00:33:29,600 --> 00:33:32,360
This is like Prue Leith meets
Fifty Shades of Grey or something.
720
00:33:32,439 --> 00:33:33,480
[laughs] Sorry.
721
00:33:34,520 --> 00:33:37,159
[Matt] While Laura's optedfor decorative meringues,
722
00:33:37,240 --> 00:33:40,639
Dave's finishing his cakewith something a little more novel.
723
00:33:40,719 --> 00:33:42,280
[Dave] If you have a bad week
724
00:33:42,360 --> 00:33:44,719
and you know it,
you need to pull it out of the bag.
725
00:33:44,800 --> 00:33:50,320
So I wanna have
both ice creams on top... piped.
726
00:33:50,399 --> 00:33:53,040
Only a small amount
to add that bit of decoration.
727
00:33:54,600 --> 00:33:57,399
[Matt] His cake will beflavoured like a tiramisu,
728
00:33:57,480 --> 00:34:02,080
with coffee and almond ice creamsalternating both inside and on top.
729
00:34:02,959 --> 00:34:04,919
-Piped ice cream on the top?
-I hope so.
730
00:34:05,000 --> 00:34:06,120
That's risky.
731
00:34:06,199 --> 00:34:07,080
It is risky.
732
00:34:07,159 --> 00:34:10,400
First of all, you gotta be able
to pipe it, so it's gotta be soft.
733
00:34:10,480 --> 00:34:13,400
Temperature in the tent will be warm,
so we're expecting puddles
734
00:34:13,480 --> 00:34:16,440
-by the time it comes to us.
-[chuckles] No. He knows what he's doing.
735
00:34:16,520 --> 00:34:18,639
-Good luck.
-[Dave] Thank you. Cheers.
736
00:34:18,719 --> 00:34:21,280
[Matt] Decorating withice cream may be a risk...
737
00:34:21,360 --> 00:34:22,679
-[both] Hello, Lottie.
738
00:34:22,760 --> 00:34:23,799
-Hello.
-Hello.
739
00:34:23,880 --> 00:34:26,520
[Matt] ...but Lottie'spushing the envelope even further.
740
00:34:27,000 --> 00:34:31,000
So, I am coating
the entire thing in chocolate ice cream.
741
00:34:31,080 --> 00:34:32,560
-All the way around.
-Wow.
742
00:34:32,639 --> 00:34:34,400
To make it look like a cassette tape.
743
00:34:35,480 --> 00:34:37,400
[Noel] Inside Lottie's cassette tape
744
00:34:37,480 --> 00:34:41,360
will sit flavoursreminiscent of '80s birthday parties.
745
00:34:41,440 --> 00:34:44,719
A layer of chocolate ice creamwill mirror the fragile shell.
746
00:34:45,280 --> 00:34:47,280
When you look back at ice cream cakes,
747
00:34:47,360 --> 00:34:49,960
normally they're surrounded
with something to protect them,
748
00:34:50,040 --> 00:34:51,560
-i.e. sponge.
-Yeah.
749
00:34:51,639 --> 00:34:54,679
But you've decided you're just
gonna put the ice cream on the outside.
750
00:34:54,760 --> 00:34:57,319
-Yeah.
-Well, if it works, it'll be wonderful.
751
00:34:57,400 --> 00:34:58,560
Should be a nice drink.
752
00:34:58,640 --> 00:35:00,240
Yeah, bring your straws.
753
00:35:00,319 --> 00:35:01,240
[laughing]
754
00:35:01,319 --> 00:35:02,680
All right, Lottie, thank you.
755
00:35:02,760 --> 00:35:04,319
-Thank you.
-[Prue] Thanks, Lottie.
756
00:35:04,400 --> 00:35:06,560
-Does sound nice, though.
-Thanks, Matt.
757
00:35:06,640 --> 00:35:09,880
[Hermine] Looking around,
can't help being worried.
758
00:35:09,960 --> 00:35:14,319
Mine is pretty simple, but we shall see.
759
00:35:14,400 --> 00:35:15,560
[Noel] Wow. I like this.
760
00:35:15,640 --> 00:35:18,040
Bit like an ice cream parlour,
isn't it, with the stripes?
761
00:35:18,120 --> 00:35:19,720
-Had a jumper like that.
-[Marc] Did you?
762
00:35:19,799 --> 00:35:23,120
It was a bit Debbie Harry, it was
a bit Sting. I'm gonna say early Sting.
763
00:35:23,200 --> 00:35:24,960
-Not embarrassing Sting.
-[laughing]
764
00:35:25,040 --> 00:35:26,560
-Not lute-playing Sting.
-Yeah.
765
00:35:30,799 --> 00:35:34,319
[posh accent] Bakers,
you are halfway through.
766
00:35:34,400 --> 00:35:35,960
-Beautiful.
-Thank you.
767
00:35:36,560 --> 00:35:38,839
[Peter] Yes, the second one has churned.
768
00:35:38,920 --> 00:35:40,560
[Matt] With all batches churned,
769
00:35:40,640 --> 00:35:43,080
the ice creamsnow require even more chilling.
770
00:35:43,160 --> 00:35:45,720
[Lottie] So this is now
a soft-scoop ice cream,
771
00:35:45,799 --> 00:35:48,240
but I need to freeze it more
to have a solid layer
772
00:35:48,319 --> 00:35:49,640
for carving into later.
773
00:35:49,720 --> 00:35:51,040
[Matt] In order to construct,
774
00:35:51,120 --> 00:35:54,680
the temperature must belowered to minus-18 degrees.
775
00:35:54,760 --> 00:35:58,040
I'll let that fully freeze,
plop them in and build it up that way.
776
00:35:58,120 --> 00:35:59,520
I don't know what's going on.
777
00:36:00,600 --> 00:36:01,799
Come on, ice cream.
778
00:36:01,880 --> 00:36:05,880
[Matt] But Laura's brownie ice creamisn't ready for the freezer just yet.
779
00:36:05,960 --> 00:36:08,280
My ice cream
is taking way too long to churn.
780
00:36:10,200 --> 00:36:12,640
We'll see... It's barely cold.
781
00:36:14,560 --> 00:36:16,400
Oh, my God.
782
00:36:22,920 --> 00:36:24,680
-You know what I've done, Lottie?
-What?
783
00:36:24,760 --> 00:36:26,920
Didn't press the ice setting,
784
00:36:27,000 --> 00:36:29,120
so it's just been sitting there
merrily churning
785
00:36:29,200 --> 00:36:32,440
-with no cooling for about 40 minutes.
-[Lottie] Oh, no!
786
00:36:33,040 --> 00:36:34,880
-[Laura] We're having fun.
-[Lottie] Sad.
787
00:36:34,960 --> 00:36:36,280
[Laura] Would you like a kiss?
788
00:36:38,240 --> 00:36:39,440
Thanks.
789
00:36:43,240 --> 00:36:46,120
-That's amazing. Just serve that.
-[Laura] Nice?
790
00:36:46,880 --> 00:36:48,360
Might have to, at this rate.
791
00:36:48,440 --> 00:36:50,839
-[Noel] You all right?
-[Laura] D'you know what...
792
00:36:50,920 --> 00:36:53,799
"Do you know what,
I've had a good time here, guys."
793
00:36:53,880 --> 00:36:57,080
-"If I have to, if it's my time, I'll go."
-[laughing]
794
00:36:57,160 --> 00:36:59,000
-Literally.
-I don't wanna hear that speech.
795
00:36:59,080 --> 00:37:00,000
You're staying, missus.
796
00:37:00,080 --> 00:37:03,400
The thing that makes the ice cream,
I forgot to press that button.
797
00:37:04,000 --> 00:37:05,359
-Oh!
-Not actually churning.
798
00:37:05,440 --> 00:37:08,080
-You might actually be going home.
-[laughs]
799
00:37:08,160 --> 00:37:10,640
-'Cause you forgot to press a button.
-Wow. Thank you.
800
00:37:10,720 --> 00:37:12,680
-Rubbish way to go home.
-Isn't it just?
801
00:37:19,200 --> 00:37:20,600
[Noel] Three hours in...
802
00:37:20,680 --> 00:37:22,120
[sighs]
803
00:37:22,200 --> 00:37:24,480
[Noel] ...and the chocolates, jellies...
804
00:37:24,560 --> 00:37:26,600
[Lottie] Don't throw it at Peter.
That's mean.
805
00:37:26,680 --> 00:37:28,720
-You love Peter a bit, don't you?
-[Lottie] Yeah.
806
00:37:28,799 --> 00:37:30,640
[Noel] ...and cakes are ready.
807
00:37:30,720 --> 00:37:35,120
[Marc] This is the final sponge.
My ice cream, hopefully freezing.
808
00:37:35,200 --> 00:37:38,000
[Noel] Construction can't startwithout the ice creams.
809
00:37:39,240 --> 00:37:40,839
[Marc] Still a bit soft in the middle.
810
00:37:40,920 --> 00:37:43,359
[Noel] It's not allthe bakers have to contend with.
811
00:37:43,440 --> 00:37:46,440
Making ice cream
on an increasingly hot day.
812
00:37:46,520 --> 00:37:48,640
It's getting pretty, pretty warm.
813
00:37:48,720 --> 00:37:52,240
Ice cream cake
in this crippling, oppressive heat.
814
00:37:52,319 --> 00:37:54,040
Should be laws against that.
815
00:37:54,120 --> 00:37:56,240
You see, this is why
I don't go out in the sun.
816
00:37:56,319 --> 00:37:58,560
-Because I melt.
-[laughing] Wear a bikini.
817
00:37:58,640 --> 00:38:00,880
I can't get into my bikini.
That's the problem.
818
00:38:06,680 --> 00:38:09,520
Bakers, you have one hour left.
819
00:38:10,480 --> 00:38:13,160
-How am I gonna get down?
-[all laughing]
820
00:38:14,880 --> 00:38:16,400
[Laura] Churn done.
821
00:38:16,480 --> 00:38:17,760
What could go wrong?
822
00:38:17,839 --> 00:38:22,120
Let's pray to the ice cream gods
that it sets, shall we? Come on.
823
00:38:22,200 --> 00:38:26,280
I just hope it sets.
My honey ice cream was taking ages to set.
824
00:38:26,359 --> 00:38:29,760
It might be time to assemble,
but if I can't carve the chocolate...
825
00:38:30,680 --> 00:38:31,880
I've got to do it.
826
00:38:32,600 --> 00:38:35,480
-I've just scared myself talking.
-[Marc] I'm gonna go for it.
827
00:38:35,560 --> 00:38:37,359
-[Matt] Heat is on.
-[Dave] Literally.
828
00:38:37,440 --> 00:38:39,319
-Good luck.
-Literally and physically.
829
00:38:41,920 --> 00:38:44,600
[Matt] The build is nowa race against the clock.
830
00:38:44,680 --> 00:38:48,319
[groans] Trying to work fast.
831
00:38:48,400 --> 00:38:50,160
Feeling hot already.
832
00:38:50,240 --> 00:38:52,920
[Matt] Every second the ice creamsstay out of the freezer...
833
00:38:53,000 --> 00:38:56,520
It does defrost or unset very quickly.
834
00:38:56,600 --> 00:38:57,720
Oh, my God.
835
00:38:57,799 --> 00:38:59,600
[Matt]
...increases the chance of collapse.
836
00:38:59,680 --> 00:39:01,640
God, this stuff's melting so quick.
837
00:39:03,560 --> 00:39:04,600
[sighs]
838
00:39:05,400 --> 00:39:09,120
It's 'cause it's really hot.
I feel it now. It's definitely warming up.
839
00:39:09,200 --> 00:39:10,440
I'm scared.
840
00:39:10,520 --> 00:39:12,640
[Peter] Oh, dear. Brandy snap's splitting.
841
00:39:12,720 --> 00:39:15,160
I think the heat
might be starting to get to me.
842
00:39:15,240 --> 00:39:16,839
I'm so hot. [exhales]
843
00:39:16,920 --> 00:39:19,200
Okay, concentrate, Lottie.
844
00:39:19,280 --> 00:39:21,359
Ah! Biscuit.
845
00:39:21,440 --> 00:39:22,640
[Laura] Come on, ice cream.
846
00:39:24,319 --> 00:39:26,520
[Lottie] Blackberry layer quickly.
847
00:39:26,600 --> 00:39:29,280
[Marc] Take every advantage
you can to get it cold.
848
00:39:29,359 --> 00:39:31,200
Get it straight in the freezer again.
849
00:39:31,280 --> 00:39:33,680
[Dave] My ice cream
takes so long to cool back down.
850
00:39:33,760 --> 00:39:36,200
Keep it in the freezer now
until I need to use it.
851
00:39:36,280 --> 00:39:39,120
[Noel] As most of the cakeshead into the chiller...
852
00:39:40,600 --> 00:39:43,400
Laura's brownie ice cream is coming out.
853
00:39:43,480 --> 00:39:44,880
[Laura] I'm gonna go for it.
854
00:39:44,960 --> 00:39:47,440
Shouldn't add it in,
but haven't got time not to.
855
00:39:47,520 --> 00:39:49,560
-Is it freezing, Laura?
-Not yet.
856
00:39:51,960 --> 00:39:54,200
Very sticky. Come on.
857
00:39:57,720 --> 00:39:59,319
Let's hope and pray.
858
00:39:59,400 --> 00:40:02,480
[Marc] I hope everything sets,
'cause we'll have to decorate with
859
00:40:02,560 --> 00:40:04,400
an ambient temperature of 35 degrees.
860
00:40:04,480 --> 00:40:05,720
Fingers crossed.
861
00:40:05,799 --> 00:40:06,799
It's gonna be tight.
862
00:40:07,920 --> 00:40:10,359
[Lottie] I'd like to know
how badly it's gonna go.
863
00:40:10,440 --> 00:40:13,400
[Laura] Everyone's in the same boat,
worried about things setting.
864
00:40:13,480 --> 00:40:15,600
[Lottie] Peter isn't.
Peter's making holly.
865
00:40:15,680 --> 00:40:18,480
-[Peter] I don't enjoy these.
-Just stop doing it, then.
866
00:40:18,560 --> 00:40:20,920
-You wanna get into the final?
-Definitely.
867
00:40:21,000 --> 00:40:22,440
I love that about you.
868
00:40:22,520 --> 00:40:25,280
So competitive
and you don't even pretend to be cool.
869
00:40:25,359 --> 00:40:29,520
He's the baby-faced assassin.
Lottie. "Lottie who?"
870
00:40:30,240 --> 00:40:32,799
Lottie. [imitates kick]
Laura. [imitates punch]
871
00:40:33,799 --> 00:40:34,720
And I love them all.
872
00:40:37,280 --> 00:40:38,640
[Matt whispering gibberish]
873
00:40:38,720 --> 00:40:41,080
-Bakers...
-[whispering gibberish]
874
00:40:42,799 --> 00:40:45,600
-...you have 30 minutes...
-[whispering gibberish]
875
00:40:47,080 --> 00:40:48,440
[whispering continues]
876
00:40:50,760 --> 00:40:51,880
...left.
877
00:40:52,640 --> 00:40:54,960
-Getting warm.
-[Lottie] Yeah, very.
878
00:40:55,040 --> 00:40:57,120
[Marc] Hopefully the cake holds together.
879
00:40:57,200 --> 00:40:58,359
[Hermine] Let's try it.
880
00:40:59,400 --> 00:41:03,520
[Noel] Prue and Paul are expectingclean layers of perfectly set ice cream.
881
00:41:03,600 --> 00:41:06,680
[Dave] It's so hot. It's melting
a lot quicker than I thought.
882
00:41:08,880 --> 00:41:10,200
[Noel] Any leaks...
883
00:41:11,560 --> 00:41:13,920
and it will ruinthe entire look of the cake.
884
00:41:15,799 --> 00:41:17,240
This is the moment of truth.
885
00:41:21,319 --> 00:41:23,799
Done. It's a very delicate cake.
886
00:41:25,480 --> 00:41:27,400
[Marc] Fingers crossed this is gonna work.
887
00:41:28,960 --> 00:41:30,839
[Hermine] Go on, go on, go on.
888
00:41:32,240 --> 00:41:34,000
[Dave] Oh. Really fragile.
889
00:41:36,160 --> 00:41:37,480
It melts straight away.
890
00:41:37,560 --> 00:41:39,000
[sighs nervously]
891
00:41:41,120 --> 00:41:43,080
[Laura] Oh, God. Oh, God. Oh, God.
892
00:41:43,560 --> 00:41:44,680
Oh, sugar.
893
00:41:45,319 --> 00:41:46,560
Worst case scenario.
894
00:41:49,920 --> 00:41:51,680
[sighs] It's not set, is it?
895
00:41:51,760 --> 00:41:54,240
Bakers, you have 15 minutes left,
896
00:41:54,319 --> 00:41:56,280
Right.
897
00:41:56,359 --> 00:41:57,240
It's too hot, innit?
898
00:41:57,319 --> 00:42:00,880
[Laura] It's so hot. It's just melting.
It's gonna go, isn't it? [grunts]
899
00:42:00,960 --> 00:42:03,680
Mine needs coating in ice cream,
I'm worried I'll go like that
900
00:42:03,760 --> 00:42:05,120
and it'll splurge out the sides.
901
00:42:08,280 --> 00:42:10,120
[Laura] What's happening?
I'm going home.
902
00:42:10,200 --> 00:42:11,720
It's a mess.
903
00:42:13,040 --> 00:42:16,280
Let's just get that abomination
back in for a bit.
904
00:42:16,359 --> 00:42:18,680
[Dave blows raspberry]
Back in the freezer.
905
00:42:18,760 --> 00:42:20,280
[Lottie] I've gotta do it now.
906
00:42:21,280 --> 00:42:22,440
Got no time.
907
00:42:25,839 --> 00:42:29,640
It's a really soft consistency
in order for me to spread it.
908
00:42:29,720 --> 00:42:31,000
No, this isn't gonna work.
909
00:42:31,080 --> 00:42:34,000
Oh! You're joking me.
910
00:42:35,839 --> 00:42:38,120
As fast as I'm making it,
it's just melting.
911
00:42:38,200 --> 00:42:41,160
I'm just scraping it up,
and it's just sliding down.
912
00:42:43,000 --> 00:42:44,400
It's game over.
913
00:42:45,000 --> 00:42:46,799
What a nightmare.
914
00:42:46,880 --> 00:42:47,839
-I'm scared.
-[thud]
915
00:42:47,920 --> 00:42:48,880
What was that?
916
00:42:55,040 --> 00:42:55,880
Oh, no!
917
00:42:57,680 --> 00:42:59,920
Oh, my God.
918
00:43:04,359 --> 00:43:06,720
Wow. We just went from bad to worse.
919
00:43:06,799 --> 00:43:08,799
Laura, does that make you feel better?
920
00:43:09,640 --> 00:43:13,160
-Erm, no.
-No? It's dripping. Sure?
921
00:43:16,520 --> 00:43:19,160
Little shells of shortbread.
So we just get this on.
922
00:43:20,000 --> 00:43:22,280
I need to work quite fast before it melts.
923
00:43:22,359 --> 00:43:24,359
Bakers, you have one minute left.
924
00:43:24,440 --> 00:43:26,480
To do what?
Remake an entire ice cream cake?
925
00:43:28,000 --> 00:43:29,839
Crazy fast now.
926
00:43:29,920 --> 00:43:32,120
[Dave] Piping ice cream onto the top.
927
00:43:32,200 --> 00:43:35,200
On this hot day, the ice cream,
it's gonna melt very fast.
928
00:43:36,040 --> 00:43:38,560
[Laura] Ugh, we love a dramatic ending,
don't we?
929
00:43:39,280 --> 00:43:41,920
[Lottie] I'm trying to draw
the cassette tape. Disaster.
930
00:43:44,839 --> 00:43:45,680
[Laura] Come on.
931
00:43:47,760 --> 00:43:50,280
Bakers, your time is up.
932
00:43:51,960 --> 00:43:53,000
[sighs]
933
00:43:53,080 --> 00:43:56,000
Please put your ice cream cakes
in your freezers.
934
00:43:57,040 --> 00:43:58,400
I'm embarrassed about this one.
935
00:43:58,480 --> 00:44:01,480
-Really?
-Yeah. Looks like a child's done it.
936
00:44:01,560 --> 00:44:03,879
[Laura] We'll just close that.
Yeah. Goodbye.
937
00:44:04,520 --> 00:44:06,760
-[Dave] Did you enjoy it?
-Did I enjoy that?
938
00:44:06,839 --> 00:44:09,440
Well, that went really well.
939
00:44:10,120 --> 00:44:12,560
It was exactly how I planned it.
It was brilliant.
940
00:44:12,640 --> 00:44:14,160
[sighs and laughs]
941
00:44:15,760 --> 00:44:17,240
Gotta laugh or cry.
942
00:44:17,960 --> 00:44:19,720
Oh, my God. I can't look.
943
00:44:23,560 --> 00:44:24,839
What a mess.
944
00:44:31,400 --> 00:44:35,520
[Matt] It's judgment timefor the celebratory ice cream cakes.
945
00:44:36,160 --> 00:44:38,839
Marc, would you like
to bring up your showstopper, please?
946
00:44:59,080 --> 00:45:02,440
Considering that's an ice cream cake,
it's quite impressive.
947
00:45:02,520 --> 00:45:03,359
Thank you.
948
00:45:03,440 --> 00:45:06,520
Even if it wasn't an ice cream cake,
you'd say, "That's impressive."
949
00:45:06,600 --> 00:45:08,280
[chuckles] It is very impressive.
950
00:45:08,359 --> 00:45:10,760
-[Matt] Oh, look at that.
-[Prue] Wow. Look at that.
951
00:45:11,560 --> 00:45:12,600
Yep.
952
00:45:19,560 --> 00:45:23,160
Mmm. Mousse is lovely, but...
Both the ice creams are delicious...
953
00:45:24,560 --> 00:45:27,640
-Bottom one's not quite set.
-I was struggling with the honey there.
954
00:45:27,720 --> 00:45:31,520
You add something, so the freezing
will take a little bit longer.
955
00:45:31,600 --> 00:45:33,839
-But very brave.
-It's so complicated.
956
00:45:33,920 --> 00:45:35,400
There's so much happening,
957
00:45:35,480 --> 00:45:37,680
-and you've pretty well done it.
-Thanks very much.
958
00:45:51,359 --> 00:45:53,640
-Looks nice.
-I think it looks beautiful.
959
00:45:53,720 --> 00:45:56,440
I love the way
you've done the ribbon. Very good.
960
00:45:56,520 --> 00:45:58,080
[Paul] Let's have a look, shall we?
961
00:45:59,640 --> 00:46:00,839
Nice, neat lines.
962
00:46:00,920 --> 00:46:04,560
You can see the biscuit down the bottom.
It's akin to a shortbread.
963
00:46:08,480 --> 00:46:10,120
I think that's beautiful.
964
00:46:10,200 --> 00:46:12,560
-Thank you.
-[Prue] I think it's so well balanced
965
00:46:12,640 --> 00:46:16,600
because I put both the mango
and the coconut flavours in together,
966
00:46:16,680 --> 00:46:19,240
and I can taste both distinctly.
967
00:46:19,319 --> 00:46:20,560
Really good.
968
00:46:20,640 --> 00:46:23,520
The Breton is beautiful
because it's buttery
969
00:46:23,600 --> 00:46:26,760
and you've got a really nice eat
that, it's simple...
970
00:46:27,839 --> 00:46:28,839
but highly effective.
971
00:46:28,920 --> 00:46:34,240
As always, you're doing classical things
very simply, but beautifully.
972
00:46:34,319 --> 00:46:36,040
-Well done, Hermine.
-Thank you.
973
00:46:54,440 --> 00:46:57,200
-Looks great. Clever.
-It looks absolutely fantastic.
974
00:46:57,280 --> 00:46:58,799
I love the decoration.
975
00:46:58,879 --> 00:47:00,600
[Paul] Let's have a look, shall we?
976
00:47:04,400 --> 00:47:07,680
-He's really strongly, isn't he? Oh!
-[Prue laughing]
977
00:47:07,760 --> 00:47:09,359
[Prue] Remind us about your flavour.
978
00:47:09,440 --> 00:47:10,960
It's a Christmas cake.
979
00:47:11,040 --> 00:47:14,839
A layer of Christmas cake ice cream
and a layer of brandy cream ice cream.
980
00:47:18,560 --> 00:47:20,960
Peter, that is absolutely delicious.
981
00:47:21,600 --> 00:47:23,960
And it's very clever
982
00:47:24,040 --> 00:47:28,240
because you've managed to freeze that
with a lot of booze in it.
983
00:47:28,319 --> 00:47:32,520
Your flavours are great
but the cake's pretty solid
984
00:47:32,600 --> 00:47:35,040
because of the amount of fruit
that you put in there.
985
00:47:35,120 --> 00:47:38,359
By the time that's soft enough to eat,
your ice cream will be melted.
986
00:47:38,440 --> 00:47:40,080
[Prue] That's absolutely true.
987
00:47:40,839 --> 00:47:42,000
-But it's lovely.
-Well done.
988
00:47:42,080 --> 00:47:42,920
Thank you.
989
00:47:53,799 --> 00:47:57,120
We did point out about the ice cream
being piped on as well on the top
990
00:47:57,200 --> 00:47:58,640
is a risky thing to do.
991
00:47:58,720 --> 00:48:01,440
It doesn't look the best.
These, I wouldn't have bothered with.
992
00:48:01,520 --> 00:48:04,319
I just didn't wanna present
something too simple.
993
00:48:04,400 --> 00:48:07,120
-That's what I didn't wanna do.
-[Prue] Let's have a look.
994
00:48:14,520 --> 00:48:18,720
The textures are lovely.
Chocolate is nice and strong.
995
00:48:18,799 --> 00:48:20,920
[Paul] Sponges are baked beautifully
as well.
996
00:48:21,000 --> 00:48:23,520
It's akin to a tiramisu,
which is what you set out.
997
00:48:24,160 --> 00:48:25,960
-It doesn't look the best.
-I know.
998
00:48:26,040 --> 00:48:27,839
-But I like the flavour.
-[Prue] Mmm.
999
00:48:28,960 --> 00:48:30,440
-So do I.
-[Paul] Thank you.
1000
00:48:30,520 --> 00:48:31,720
-[Prue] Very good.
-Cool.
1001
00:48:32,760 --> 00:48:34,720
-[Noel] Well done.
-Cheers, thank you.
1002
00:48:37,839 --> 00:48:39,640
Oh, I don't want to do it.
1003
00:48:51,000 --> 00:48:52,680
[Paul] Very underwhelmed.
1004
00:48:53,480 --> 00:48:57,400
Did you know all the way along
that it wasn't going to freeze?
1005
00:48:57,480 --> 00:49:01,560
I had my suspicions because
this cassette tape idea was fairly new.
1006
00:49:01,640 --> 00:49:05,359
Erm, so it had been in a square cake tin
for a long time.
1007
00:49:05,440 --> 00:49:08,359
But without that around it, it melted.
1008
00:49:08,440 --> 00:49:12,400
To be honest, I think the cassette tape
is a really witty and nice idea.
1009
00:49:12,480 --> 00:49:14,600
-But it's not an easy thing to model.
-[Lottie] No.
1010
00:49:14,680 --> 00:49:16,799
No, it's not. [chuckles]
1011
00:49:17,240 --> 00:49:19,600
-I did try and say this morning...
-You did try and say, yeah.
1012
00:49:19,680 --> 00:49:21,560
...it would never work
in this temperature.
1013
00:49:21,640 --> 00:49:24,440
-Is it gonna taste good?
-I really hope so.
1014
00:49:24,520 --> 00:49:25,520
[Prue laughs]
1015
00:49:26,200 --> 00:49:28,280
[Lottie] Hope there's ice cream
in there still.
1016
00:49:30,120 --> 00:49:31,040
[grunts softly]
1017
00:49:31,120 --> 00:49:33,200
-Did you lose a lot of it?
-[Lottie] Yeah.
1018
00:49:35,720 --> 00:49:37,240
[Prue] So that looks nice.
1019
00:49:45,160 --> 00:49:46,720
Chocolate ice cream is delicious.
1020
00:49:47,240 --> 00:49:48,920
-Thank you.
-[Prue] Absolutely delicious.
1021
00:49:50,000 --> 00:49:51,879
Is that meant to be cherry ice cream?
1022
00:49:51,960 --> 00:49:53,760
It's blackberry. Yeah.
1023
00:49:53,839 --> 00:49:56,160
-I can't get any blackberry at all.
-Okay.
1024
00:49:59,400 --> 00:50:01,000
I think it looks terrible.
1025
00:50:01,080 --> 00:50:03,960
If it tasted good, then you
sort of hang something on that.
1026
00:50:04,040 --> 00:50:04,879
[Lottie] Yeah.
1027
00:50:04,960 --> 00:50:07,600
[Paul] But besides the puffed rice
down at the bottom...
1028
00:50:08,720 --> 00:50:10,480
just not getting anything from it at all.
1029
00:50:10,560 --> 00:50:11,400
Nothing.
1030
00:50:12,160 --> 00:50:13,359
It's a shame.
1031
00:50:23,920 --> 00:50:26,080
-The meringue kisses look nice.
-[chuckles]
1032
00:50:26,160 --> 00:50:27,640
Thanks, Paul. I'll take that.
1033
00:50:27,720 --> 00:50:30,080
It's all a bit of, er...
on a lean, isn't it?
1034
00:50:30,160 --> 00:50:32,120
Yeah. It's my fault. I had issues.
1035
00:50:32,200 --> 00:50:36,000
Didn't press the right button
on the old ice cream machine.
1036
00:50:36,080 --> 00:50:37,760
So I'm really, really sorry.
1037
00:50:38,640 --> 00:50:41,000
-What a pity.
-You've manage to create a cake.
1038
00:50:41,080 --> 00:50:43,000
The tempered chocolate lost all the shine.
1039
00:50:43,080 --> 00:50:46,200
It is melting down the side.
But it's what it tastes like, too.
1040
00:50:46,280 --> 00:50:47,120
I'm sorry.
1041
00:50:47,799 --> 00:50:49,640
[Prue] Remind us
what the baked element is.
1042
00:50:49,720 --> 00:50:51,399
[Laura] It's a chocolate sponge,
1043
00:50:51,480 --> 00:50:53,879
a brownie in the chocolate ice cream
as well,
1044
00:50:53,960 --> 00:50:54,960
then the meringue on top.
1045
00:50:55,839 --> 00:50:56,839
[Prue] Hmm.
1046
00:51:05,839 --> 00:51:09,799
I think the ice cream is delicious.
The praline, it's a lovely flavour.
1047
00:51:10,480 --> 00:51:12,839
Yeah, your ice creams are delicious.
Just not frozen.
1048
00:51:13,480 --> 00:51:15,240
The big issue I have is brownie.
1049
00:51:15,960 --> 00:51:17,760
Why would you put a brownie
in the freezer?
1050
00:51:17,839 --> 00:51:20,399
What's the key element
that you look for in a brownie?
1051
00:51:20,480 --> 00:51:21,399
It's fudgey.
1052
00:51:21,480 --> 00:51:24,280
You'll never get that in a million years
if you put it in the fridge.
1053
00:51:24,359 --> 00:51:25,960
-Okay.
-[Paul] But the flavours are nice.
1054
00:51:26,560 --> 00:51:29,799
It's a pity, Laura,
because you so nearly were there.
1055
00:51:29,879 --> 00:51:32,080
I know. I'm sorry. Thank you.
1056
00:51:37,399 --> 00:51:39,080
[Lottie] That could've been worse.
1057
00:51:40,640 --> 00:51:42,799
Mine, quite frankly, was an embarrassment.
1058
00:51:44,200 --> 00:51:45,720
I should have listened. I didn't.
1059
00:51:45,799 --> 00:51:47,560
I took a risk, it did not pay off.
1060
00:51:47,640 --> 00:51:50,319
[Laura] I mean,
it looked an absolute state.
1061
00:51:50,960 --> 00:51:54,680
Yeah. If I get through, it'll be
literally by the skin of my teeth.
1062
00:52:00,760 --> 00:52:04,560
So not quite as hot as yesterday.
1063
00:52:04,640 --> 00:52:07,680
Still warm.
Still a challenge to make ice cream.
1064
00:52:07,760 --> 00:52:10,680
Who do you think
really excelled themselves?
1065
00:52:10,760 --> 00:52:14,799
I thought Hermine's was very clean,
very tidy, very neat.
1066
00:52:14,879 --> 00:52:18,960
And beautifully made. Every element of it
was classic and perfect.
1067
00:52:19,040 --> 00:52:21,040
-I loved the mango.
-She's in line for Star Baker.
1068
00:52:21,120 --> 00:52:22,920
Yeah, she has to be. I think Hermine,
1069
00:52:23,000 --> 00:52:26,520
I would even say that Marc's pulled
himself up into a situation of Star Baker.
1070
00:52:26,600 --> 00:52:30,240
You were very, very impressed
when Marc presented his cake.
1071
00:52:30,319 --> 00:52:33,120
-[Prue] It was so ambitious.
-Who's at the bottom?
1072
00:52:33,200 --> 00:52:36,720
I actually think Dave's saved himself
today with that tiramisu cake.
1073
00:52:36,799 --> 00:52:38,080
I think it's Lottie or Laura.
1074
00:52:38,160 --> 00:52:40,359
Lottie's been quite erratic.
She's either brilliant...
1075
00:52:40,440 --> 00:52:42,680
-[Paul] Yeah.
-...or a bit chaotic.
1076
00:52:42,760 --> 00:52:44,560
And Laura's been in the bottom a lot.
1077
00:52:44,640 --> 00:52:46,960
She's... She's made a lot of mistakes.
1078
00:52:47,040 --> 00:52:50,080
Every showstopper,
she's fighting to stay in the competition.
1079
00:52:50,160 --> 00:52:52,440
She is. I think it's between
Lottie and Laura again.
1080
00:52:52,520 --> 00:52:55,040
Well, well done to you guys
1081
00:52:55,120 --> 00:52:57,319
for choosing an ice cream cake challenge
1082
00:52:57,799 --> 00:53:00,839
-in one of the hottest days--
-We didn't know that, did we?
1083
00:53:00,920 --> 00:53:02,160
-We didn't know that.
-You knew.
1084
00:53:02,240 --> 00:53:04,000
We don't have higher information.
1085
00:53:04,080 --> 00:53:05,960
That is not what the Daily Mail
are gonna say.
1086
00:53:06,040 --> 00:53:08,640
-They know. They know. Devious.
-[Noel chuckles]
1087
00:53:18,080 --> 00:53:20,839
Well done, bakers.
You've all worked very, very hard.
1088
00:53:20,920 --> 00:53:23,000
And now it's down to me
1089
00:53:23,080 --> 00:53:25,680
to say which one of you is Star Baker.
1090
00:53:28,399 --> 00:53:31,040
All of you have been Star Baker once,
1091
00:53:31,120 --> 00:53:32,280
except Hermine...
1092
00:53:32,960 --> 00:53:34,920
until now. Congratulations.
1093
00:53:35,000 --> 00:53:36,200
-Thank you.
-[all clapping]
1094
00:53:36,280 --> 00:53:38,160
-Thank you.
-Well done.
1095
00:53:38,240 --> 00:53:39,240
Yay!
1096
00:53:39,920 --> 00:53:41,240
-Well deserved.
-Yeah.
1097
00:53:41,319 --> 00:53:44,399
Ah, that means I've got the horrible job
1098
00:53:44,480 --> 00:53:47,600
of announcing the person who's leaving us.
1099
00:53:48,359 --> 00:53:51,920
This gets tough. It does get tough
because you're all our little buddies now.
1100
00:53:52,680 --> 00:53:53,520
But...
1101
00:53:53,960 --> 00:53:56,640
the person who is going home today...
1102
00:53:58,359 --> 00:53:59,200
is...
1103
00:54:04,120 --> 00:54:05,359
Lottie.
1104
00:54:05,440 --> 00:54:07,879
-Aww. Cat Face.
-Don't be nice to me.
1105
00:54:08,600 --> 00:54:10,720
-[Marc] We know.
-[Noel] Why, Cat Face?
1106
00:54:13,000 --> 00:54:14,080
-[softly] Why?
-I had to.
1107
00:54:14,160 --> 00:54:16,879
-Who am I gonna muck about with now?
-[Lottie chuckles]
1108
00:54:17,879 --> 00:54:19,680
Just give me a minute. [crying]
1109
00:54:22,520 --> 00:54:25,640
It's just like a massive relief,
but also, like,
1110
00:54:25,720 --> 00:54:28,280
obviously, I'm gutted
to see everyone, like...
1111
00:54:29,160 --> 00:54:30,920
Not be with everyone every day.
1112
00:54:31,000 --> 00:54:33,160
Honestly, it's been amazing.
It has been amazing.
1113
00:54:33,240 --> 00:54:35,200
Can you stop crying please, Laura?
1114
00:54:36,319 --> 00:54:37,160
Thank you.
1115
00:54:37,760 --> 00:54:40,319
I think, mixed emotions
definitely right now.
1116
00:54:40,960 --> 00:54:43,000
Really happy I got through, but erm...
1117
00:54:43,680 --> 00:54:46,000
yeah, Lottie is a really good friend.
1118
00:54:46,600 --> 00:54:49,040
Beneath the sarcastic, tough exterior
1119
00:54:49,120 --> 00:54:51,319
is actually a really kind, really funny,
1120
00:54:51,399 --> 00:54:53,160
really lovely human being.
1121
00:54:53,240 --> 00:54:56,000
So yeah, I think at the moment,
I just feel a bit sad
1122
00:54:56,080 --> 00:54:57,960
that I've... I've lost Lottie.
1123
00:54:58,040 --> 00:54:59,760
-[Peter] I'll miss you.
-I'll miss you.
1124
00:54:59,839 --> 00:55:02,960
-[Peter] I'm sorry.
-[Lottie] We'll have a whisky tonight.
1125
00:55:03,040 --> 00:55:05,520
I literally packed two outfits.
1126
00:55:05,600 --> 00:55:08,280
And I'm here in week seven,
wearing everyone else's clothes.
1127
00:55:08,359 --> 00:55:10,760
I cannot believe the stuff that I've done.
1128
00:55:10,839 --> 00:55:12,760
I got a handshake, I got a Star Baker.
1129
00:55:12,839 --> 00:55:14,879
Like, I'm so chuffed with myself.
1130
00:55:15,560 --> 00:55:16,920
And maybe I can bake.
1131
00:55:17,920 --> 00:55:18,839
Maybe I can.
1132
00:55:20,399 --> 00:55:22,600
-[Prue] Hermine, well done.
-Thank you.
1133
00:55:23,200 --> 00:55:27,280
I was absolutely thrilled
that Hermine finally got Star Baker
1134
00:55:27,359 --> 00:55:29,040
because honestly, in a way,
1135
00:55:29,120 --> 00:55:31,760
she's deserved it
two or three times before,
1136
00:55:31,839 --> 00:55:34,440
but she's just been pipped
by a tiny margin.
1137
00:55:34,520 --> 00:55:36,560
Well done. I'll miss you, too.
1138
00:55:36,640 --> 00:55:38,680
[Hermine] It was a lovely thing to hear.
1139
00:55:39,440 --> 00:55:40,720
Cherry on the icing.
1140
00:55:40,799 --> 00:55:43,160
But as they always say,
1141
00:55:43,240 --> 00:55:45,399
keep my head on my shoulder
1142
00:55:46,000 --> 00:55:48,879
and keep going. [chuckles]
1143
00:55:48,960 --> 00:55:50,920
I know. Ooh!
1144
00:55:51,480 --> 00:55:54,160
Check you out! [chuckles]
1145
00:55:54,879 --> 00:55:55,960
-You all right?
-Yeah.
1146
00:55:56,040 --> 00:55:57,520
-Did you hear?
-Yeah.
1147
00:55:57,600 --> 00:55:59,080
-Oh, you happy for me?
-Yeah.
1148
00:55:59,160 --> 00:56:00,240
Oh, lovely.
1149
00:56:00,319 --> 00:56:01,359
I'm proud of you.
1150
00:56:01,440 --> 00:56:03,080
Aw! [laughing]
1151
00:56:04,720 --> 00:56:07,080
[closing theme music playing]
88262
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