Original subtitles

GBBO S08E05

Noel, what are you doing?!

It's Week 5, we've got eight bakers waiting.

I'm just frolicking in the fields.

No, you're not. What?

That's way too fast.

Really? How do you know?

I was European Frolic Champion 1983, you want to do it like THIS.

That is a frolic.

Wow. Yeah, that's better, actually.

Yeah, ain't that nice? Anyway, never mind the frolics -

BOTH: Welcome to The Great British Bake Off.

Oh, yeah.

Last time...

The bakers went gooey over caramel.

Oh, my God. Liam hit the sweet spot...

I love that flavour.

Oh! ..but Kate...

You can do this, you can do this.

..spun her way to Star Baker.

That's delicious.

It's so original.

James almost came unstuck. Massive, aren't they?

They're sizeable.

But having fudged his cake...

Oh, Tom.

..Tom was the fourth baker to say goodbye.

Going to miss you.

This week... If it doesn't set, it's a hot mess.

..puddings. GASPS

Yeah! Yeah!

A steamy Signature...

Ow, ow, ow - hot.

..a twisted Technical...

Everybody leave, except for Julia.

..and a multi-layered Showstopper...

Come on! ..that turns bakers...

It's dribbling, it's dribbling loads.

Look, look! ..to jelly.

Massive disaster.

It's like watching a horror film - you don't want to watch it,

you can't peel your eyes away.

I don't like rubber.

Disappointing.

Honestly, I can't believe the high standard of the bakers this year,

and some of them are so young - Julia, 21. Liam, 19.

I know, they're just getting younger and younger,

it's as if Paul's genetically breeding them in a lab.

Alfie, Frankie, it's all about using your hand, all right?

You've really got to push in there. Anyway, dig in.

What's this for? It's Pudding Week.

Where'd you get that? I nicked it!

Halfway.

If I can get to Week 7, I'll be chuffed - Week 8.

I'll be chuffed if I can get to Week 8.

I've been walking round with a big grin on my face all week

since getting Star Baker. If anything, it's made me want to work harder.

Pudding Week! I had a rubbish week last week, so lots to improve on.

It was very noticeable last week, there's not much

separating everybody, now I feel even more pressure.

I'm totally scared, anybody could go.

Morning, bakers, welcome to Pudding Week.

That is a sentence I've uttered many times,

but now that I'm actually hosting a baking show, it finally makes sense.

For your Signature Challenge, Prue and Paul would like you

to go back to a time of assemblies and uniforms -

a time when Prue was in short trousers

and Paul had a very nice Aertex blouse,

because they want you to make a steamed school pudding.

Your school pudding must be served with an accompaniment,

like a compote or a custard.

You've got three hours to get steamy with your school puddings.

BOTH: On your marks, get set, bake!

I love puddings, puddings with custard, ice cream.

Now, see if I can make a good pudding.

What can go wrong? Oh, God.

I love steamed pudding.

I mean, it takes me back to when I was in school.

It's all about that little bit of sweetness,

and then the gorgeous texture of a light sponge.

With custard, ahh - it's one of my favourite things ever.

Most bakers are very good at things in the oven,

this time we're asking them to cook something on top of the cooker.

It's extremely difficult to tell whether the steam pudding is cooking correctly.

Anything that's got a little bit of sogginess to it,

it's a little bit stodgy, is a big no for me.

Morning. Morning. Sophie, tell us about your steamed school pudding?

I am doing a fig, ginger and honey steamed pudding

and I'm going to serve it with a tonka mascarpone cream.

Sorry, a what? A tonka bean.

That's a first for Bake Off. Does it smell? Yeah - please.

Where do you even get those? Supermarket.

We shop in very different shops. SHE LAUGHS

Sophie's also adding an exotic twist to her sponge,

soaking it with honey from Yemen,

served with her cream that should give a flavour of Latin America.

A spicy vanilla.

People either love it or hate it, so...

Well, that's a very safe thing to do.

Whilst puddings can be a little bit stodgy, you don't want them too stodgy.

The key thing to get right today is going to be the sponge.

I've just whisked some egg whites and they're going into the batter,

adds some more air. It is hard to make a steamed pudding airy.

We're avoiding stodge at all costs.

If I see any stodge trying to creep into the tent...

Get out.

The thing is about a stodge, when you tell a stodge to leave a tent,

it will do it slowly. HE LAUGHS

Scientist Yan, however, has a stodge-avoiding strategy

up her sleeve.

Instead of a third of my flour, I've put in a third breadcrumbs,

it lightens up the pudding.

To complement her light texture,

she hopes to create an explosion of fresh flavours

by combining two varieties of the same fruit.

This is normal mango, this is Alfonso, the best mango.

Oh, my God, it's so good.

I'm hoping it's going to work.

Unlike Yan and Sophie,

the flavours in Kate's pudding

couldn't get any more quintessentially English.

I've ground up some Earl Grey tea and that will go into the sponge.

I'm making Mr Darcy's Steamy Lake Scene.

Ooh! Mr Darcy was never at my school, sadly.

Kate's adding a frisson of lemon to the delicate bergamot flavour

in her Jane-Austin-inspired pudding.

The Earl Grey won't be lost in it? No, I'm hoping not.

I think that lemon will be the overriding flavour.

Hopefully, I'll get the balance right.

Good luck.

For two of the bakers,

their love of classic English flavours

has led them down precisely the same pudding lane.

I love cherry bakewell.

When I was younger, me and my mum and my sister,

we always used to go to the corner shop,

so then we'd always get the tinned version of steamed puddings

and our favourite was, like, the cherry bakewell version.

I love a bakewell tart.

My husband loves, but we all love a bakewell tart.

Stacey's doing a bakewell.

I try not to pay that much attention.

See what happens, isn't it?

To recreate the bakewell pudding of his youth,

19-year-old Liam's folding glace and dried cherries

into an almond and lemon-infused sponge.

I want them to think that the combination of flavours are good,

that the bake is good.

Yeah, I want to nail both.

The most important thing is that my pudding is light and fluffy.

It's got to be the bomb. It's got to be perfect.

Stacey's cherries will flavour the jam on top of her almond sponge,

and in her bid to win the battle of the bakewells,

she's left nothing to chance.

Have you practised it? I've done it 17 times.

17 times? I'd say about 17 times.

Yeah. I wanted to get it absolutely perfect.

Well, good luck. Thank you. Thank you very much.

Let's see what happens on your 18th attempt! Thank you.

I'm just lining the bowl with orange slices.

These will cook with the sponge,

so they become really soft

and you can actually eat the orange and the sponge all together.

So it makes it a bit like a marmalade-y sort of flavour.

James will also soak his sponge in a ginger syrup

to try and bring to life

the steamed pudding of his boyhood dreams.

In junior school we always had a choice of either syrup pudding

or a marmalade pudding, so this is a combination of both.

So, reminiscent of the school days.

I never had steamed pudding at school.

It was like, I don't know, some baked apple

with cottage cheese inside.

It wasn't great.

Having missed out on a lifetime of steamed puddings,

Russian-born Julia was forced to call

on her English in-laws for tips.

Treacle pudding, it's my husband Matt's grandparents' favourite.

So I thought, "I'll make that."

I'm zesting lemons.

The favours I've chosen are quite classic, quite simple,

but I didn't want to try to be too clever.

A lemon sponge with blackcurrant sauce might seem straight-forward,

but being Steven, it's here the simplicity ends.

Why have you got a syringe?

So we're going to take some of the liquid from the compote,

inject little streaks into it.

So you'll get a marbled effect? Almost marbling. All right, mate.

Good luck, anyway. Thank you very much.

I look forward to it. Thank you.

Right bakers, one hour gone, two hours left.

I'm just lining the inside of my pudding basin with slices of fig,

so when you turn it out, they'll be on the outside.

The thing about steamed pudding,

you just need to get the right amount of mixture in the bowl -

not too much, not too little.

I'm putting it in.

That takes just under two hours.

It's nicely bubbling away,

and then I'll put it down to low, so two hours.

Exactly an hour and a half. Originally, I was doing two hours,

then I went down to an hour and three quarters,

then I went down to an hour and 39.

Now, it's an hour and a half.

It's just literally put it in and leave it.

Absolutely not touching it, it's a fatal mistake.

Fatal.

Ooh!

Oh, no.

As their puddings gather steam, there's still sauces to start...

This is the blackcurrant compote...

..and custards to concoct.

So in the pan, I've got milk, cream and some cinnamon stick crushed up.

That's going to go into a couple of eggs

and also some nice chocolate, as well,

so it'll be a nice thick chocolaty custard.

My dream custard is thick.

You know when you pour it onto the cake, you can't see the cake?

It's just like...

I just want to take it a little bit past runny

because I don't want a thick gloppy custard,

I want like a nice, light creme anglaise.

This is Earl Grey. It's like the 19th century was in the room.

Yes. Hello, Liam.

The thing is about this,

it's kind of a school pudding from the '70s

and I imagine they were probably extinct

by the time you went to school.

Steam puddings did not exist at my primary school.

So this is quite an odd challenge for you

because it's sort of recreating something historical?

Yeah. It's not really, it's a bit odd.

Unlike Liam, the steamed school pudding and I go way back.

In fact, our formative years were spent at the same institution -

Cambridge University.

Up until the 17th century,

the steamed pudding was a far from sweet affair.

Comprised of an animal's stomach or even a bladder,

jammed packed with meat and veg.

For the cooks at Cambridge,

mass pudding-making would have an onerous task.

You put the contents in and then you tied it up and then you boiled it.

And, trust me, it really smells.

Yeah. Not only that, it's liable to break.

Obviously, people from Cambridge came and went

and someone has decided,

instead of using a sheep's bladder, why not use a cloth?

So you've got people replacing the meat with suet, putting flour in,

but then also adding sugar.

Sugar would have been too expensive for most folks in 1615,

but not for the scholars of Cambridge.

Adding this, along with the flour and suet, created a lighter,

cake-like texture, resulting in the Cambridge pudding.

Why can we date is so specifically?

Because it comes in a book printed in 1615.

Mince suet, new milk, warm, fine sugar and eggs.

There's theory and then there's the practicality -

we need to make a pudding.

Luckily, I have all the ingredients for a Cambridge pudding

and culinary historian, Dr Sue Bailey,

tucked away in my old dorm room.

This looks absolutely fantastic.

Now, I'm desperate for your help, Sue.

Thank you, Sandi. I've got the recipe, it's frankly unclear.

Mince suet, is that grated suet?

It is grated suet.

This is what has been actually rendered down.

I'm going to put all of this in.

Fatty pudding. Taken from round the loins

and the kidneys of beef and mutton, suet's a calorific fat,

perfect for satisfying hungry students,

whilst negating the need for meat.

You now have to do a little sort of dent in the middle,

because otherwise, you're not going to be able to fit the butter in.

I've actually never seen this much butter going into one thing.

Then we put them on top of each other.

On top of each other, so.

Wow, look at that.

I can actually feel my cardiovascular system

having a little seizure.

Mm. It's nice, isn't it?

Thanks to the clever cooks of Cambridge,

the sweet steamed pudding was born,

and sheep's bladders faded from school menus,

much to the relief of pupils and dinner ladies across the nation.

Bakers, you have 30 minutes left, 30 minutes.

It's time to take it out of there now, I'm terrified.

If you open it and it's sunk in the middle,

there is no going back from that.

You cannot hide it. There's just no way of knowing.

I'm a bit worried. Three minutes.

Am I the only one who's taking it out?

I feel so sick.

Someone else open it for me.

Is this quite a moment?

Is that hot? Ow, ow, ow, ow!

I'm too scared to even do it.

I just want it to be good.

Oh!

Yeah, yeah!

Good, I'm pleased with it.

Why don't you open it, and I'll look and tell you how good or bad it is.

Please, don't be mean. OK.

Put the lid back on.

I'm joking, that's all right, isn't it?

Please, please, please.

A bit of sinkage in the middle.

Oh. Yes, so far so good.

I just need to...

You don't know until you turn it out whether it's right or not.

Yes.

That is beautiful, it looks steamed, it looks pudding-like.

Ah, thank gosh for that.

I'm happy with the way it looks.

Right, just serving it like that.

Ta-da. It looks all right, the mangoes are done.

It's a bit more rustic than the kind of thing I like to bake.

Ah, it's all right - nothing to see here.

Oh. That happens every time I do it.

It's perfect.

How long have we got? Bakers, you've got five minutes left.

It's not thickening, I don't understand.

How long has it been on? Ages.

How can I help? You can't.

Wow, that's the sort of thing you used to make cows with.

I want that juice to be all the way through the sponge.

I'm basically giving these mangoes a shave.

I'm making a raspberry flour.

Look at that, that is the nuts, that is.

I'm sorry, that is very good, actually.

Oh, stand up!

It's not thickening, so what I'm doing

is just putting a little bit more of the cornflour in.

Right, bakers, you have one minute before we ring the school bell.

What a disaster.

Bakers, time is up, pencils down, the exam is over.

Please place your steamed school puddings at the end of your desks.

Absolute disaster.

Eight school puddings steamed and served...

..ready for examination by Paul and Prue.

I must say, it looks very pretty.

My mouth's watering.

It's not the lightest sponge I've ever had.

On the other hand, you've got the orange there.

It is nice and marmaladey.

Paddington Bear'll be pleased.

It's my pet name for Paul!

HE LAUGHS

It is a little bit dense.

I wouldn't say it's a great steamed pudding,

but it's a very good steamed pudding.

I'll take that.

Well done.

Thank you.

Nice custard, looks good.

The taste of the orange and the treacle together, it works.

Not the lightest sponge, but it is delicious.

It looks a little stodgy.

This is going to be interesting with the mascarpone cream.

That tonka taste is very extraordinary and rather good.

The flavour of the pudding's delicious.

The ginger and the fig really work together, and the honey.

I'm still unsure about the tonka bean.

I love it, just too stodgy.

Yep.

I love the effect of the fruits that have fallen down

and the darkness hitting the lemon sponge, I think that really works.

Looks very good.

That sponge looks so light.

Blackcurrant is a nice little burst of acidity.

It should be sharp against the, sort of, mellow lemon of the sponge.

And it's really good.

It is a beautiful sponge, it tastes amazing, it is light.

APPLAUSE

Well done, mate, well done.

Thank you. Fantastic.

The custard's embarrassing.

SHE LAUGHS

That's not custard, that's a big mistake.

It's quite powerful, but I don't get the Earl Grey.

You've got Earl Grey fighting against lemon,

it's going to lose every day of the week.

It really looks good, it's dramatic, it's beautifully designed.

Held together well.

Nice consistency. Yeah.

Mmm.

That is good mango.

It's beautiful and light.

It's lovely. It's absolutely delicious.

Thank you. Well done. Oh, my God!

Oh, my God!

Two handshakes.

Thank you, Yan. Thank you.

I think it's very pretty. I love the cherries on the top.

Oh, that looks lovely and light.

Very almondy, proper Bakewell flavour.

HE LAUGHS

It's too stodgy.

OK. You've probably mixed it too much

and the gluten's got quite powerful

and that's why I couldn't give you a handshake.

Ah!

Do you want a Fielding fondle?

LAUGHTER

Don't leave me hanging!

LAUGHTER

It looks quite attractive.

The sponge looks pretty good.

Oh, that looks really good, nice and light.

Absolutely delicious.

One of my favourite things is Bakewell tarts.

You have the texture of a Bakewell tart in there, which is very clever.

Cherry's got that sharpness to it as well.

So overall, it's a very special thing.

SHE LAUGHS

It's absolutely delicious.

Oh!

Thank you.

Thank you.

APPLAUSE

So close.

So close.

I'm really happy, and I got a handshake.

He really did not want to give me one because he'd given two already,

do you know what I mean,

which makes it even more brilliant that I got one.

I'm well chuffed.

SHE GIGGLES

I always make custard, what was that?!

That was embarrassing.

It was like a milk drink.

I don't think I'm looking forward to the Technical that much.

Does anyone look forward to a Technical Challenge?

I don't think they do.

Not only are the bakers about to face the total unknown,

this week, it's a Technical with a twist.

Hello, bakers.

Today, your Technical Pudding Challenge has been set by Mr Paul Hollywood.

So Paul, any advice before you leave the tent?

It's all about the timing.

Well, that's totally clear, I feel.

Now, as you know for this bit, Paul and Prue are not allowed to stay.

We'll see them later. Off you go.

Right. Today's Technical Challenge is staggering.

Yes, we are going to be staggering your start times.

We're going to call you in one by one and tell you what the challenge is at your start time.

So everybody leave except for...

Julia.

Out you come, come on.

Off you go.

Come on, no messing about.

Are you all right, Julia?

No.

For today's Technical Challenge,

Paul would like you to make six molten chocolate puddings filled with peanut butter.

You have one hour, and at exactly that point, you have to present your bake for judging.

On your marks.

Get set.

Bake! Bake.

Melt the chocolate and butter together, whisk the eggs,

egg yolks and sugar together, combine the two mixtures.

I've done it once,

but it was such a long time and it was just filled with chocolate.

OK, melt the chocolate back together.

Let me show you something, Prue.

So what we've got is a chocolate molten cake with a beautiful peanut butter filling,

which oozes out when you cut it.

These are designed to be eaten hot, straight from the oven.

So we're staggering their starts and we'll judge them live.

You bake these for ten minutes.

Over bake, then the whole mixture will congeal,

and you won't get that goo when you cut it.

It's got to run. If they under do it, the whole thing will just collapse.

Do you know what, I think this is a really tricky challenge.

And I will be astonished if everybody produces perfection.

It is so weird being on my own.

I'm petrified, I'm absolutely petrified.

It's all about timing. We have to serve it on the hour.

Right, baker number two, for your Technical Challenge,

Paul would like you to make six molten chocolate puddings filled with hot peanut butter.

You have one hour.

On your marks.

Get set. Bake.

Never made one.

So I suppose, actually, I've got to, you know, really think about when they go in the oven

because they have to be, you know, still runny in the middle.

Potentially, they could sort of carry on cooking, so...

Oh, it's a mine field.

I'm just melting my chocolate with some butter.

Well, at least I'm not on my own right now, which makes it a bit better.

Hi.

Does it? Does it actually make it better? No.

No. No, it doesn't.

Just got to melt some chocolate, just melt some chocolate.

Baker number three, for your Technical Challenge,

Paul would like you to make six molten chocolate puddings.

You've got one hour.

Bake! Bake.

I've never made them before, but I know what they look like.

Thum, thum, thum, thum, thum, thum. What do I need?

I've got the butter and chocolate melting,

and then I'm just about to start whisking up the eggs and sugar.

There's no raising agent in this at all.

The raising comes from the whisked eggs.

Yeah, you need loads of air in it.

MOTOR WHIRRING

I can't believe I'm doing it by hand.

Baker number four, on your marks.

Get set. Bake!

I have absolutely no idea.

I'm going with ribbon stage,

which means there should be a bit of a trail left behind.

Everything you do, you second guess yourself.

Should I be doing it that way?

What's that word I like, trepidatious?

Baker number five.

You have one hour.

On your marks. Get set.

Bake!

Oh, yeah, that's OK.

I've made this before, similar.

Not peanut butter, though.

It's OK, I've got it.

What am I doing?

So I've just whisked the eggs.

I'm trying to let the chocolate cool a little bit more.

I just don't like the idea of adding hot chocolate to like a cold egg sugar mix.

Oh, have I turned my oven on?

Yes. Oh!

I need to combine the two together.

It doesn't say anything, how to combine or what to do.

How's it going?

Yeah, it should be all right, I just need to crack on really.

I don't really know what I'm doing.

Are you saying I'm in your way, what are you saying, Liam?

I think I'm doing it right, but I'm not entirely sure.

Baker number six, for your Technical Challenge,

Paul would like you to make six molten chocolate puddings.

You have one hour.

Bake!

I've never made a chocolate pudding in my life.

So, brilliant.

So I've just added two tablespoons of flour.

I don't want to knock out the air bubbles,

so that's why I'm folding it gently.

Baker number seven, on your marks.

Get set. Bake!

Never made them before in my life.

Fortunately, in revision last night,

I briefly glanced through molten volcano cakes, which is similar.

I'm a little more confident than I'm letting on.

HE LAUGHS

It says "divide it between moulds".

I'm sort of starting out putting the sort of same amount in each because they will want them identical.

I've weighed them out, dead on 100g in each pot.

I've filled three quarters of the way up, and they're going to rise.

I don't want them billowing over the top.

Baker number eight, on your marks.

Get set. Bake!

Not a clue.

I'm just putting my peanut butter inside of them.

Well, it says "teaspoon", but with a bit of an extra.

A heaped teaspoon.

I'm having a terrible dilemma at the moment.

My main problem is, I'm not sure whether I'm supposed to whisk that up to a frenzy

or not whisk it up a lot,

but my heart is telling me to really go for it.

But, then again, my brain is telling me maybe don't go for it.

I think it's a light folding.

Fingers crossed that this is the right way to do it.

The plan is to let them freeze off for 15 minutes.

When you cook it, it makes it molten in the middle.

I've got probably about ten minutes in the freezer,

just to chill them down and then it's item six, bake.

Baking time, that's what it's all down to, and I have no idea.

How long? How long to do it for.

Well, I've got an inkling. An inkling.

I've got an inkling, and I think it's not very long.

The undisclosed bake time for Paul's recipe is ten minutes.

I've got 20 minutes left.

I'm going to bake them for, I'm not sure, 12 minutes.

You don't want them over baked, so I'll probably give them like...

Like 20, 15 minutes.

Oh, I don't know.

No idea, no idea.

Eight minutes.

I'm going to say it's probably about 35 minutes.

Obviously, I don't want them to be raw.

Oh, you're kidding me!

The oven wasn't on.

Come on.

Eight more minutes.

15 left, eight more minutes.

25 minutes.

They're going in now, they can heat up with the oven.

The key thing with baking is that you want the outside crispy,

so that it holds the gooey centre.

180 for 10 minutes.

If you go too far, you just get a rock hard sponge.

Too little, it's just going to splodge.

So you just need the right balance, which is going to be tricky.

They really should be in now.

I didn't want to be early, but now I think I'm late.

It's a waiting game now.

Come on, you can do this.

Baker number one, you've got one minute left.

I don't think they're done.

As ever in a Technical Challenge, Paul and Prue will blind taste the bakes.

Baker number one, your time is up, and I'm going to come and collect your molten chocolate puddings.

Baker number one.

Ah, thank you.

These actually look very neat, don't they?

They do, don't they. Let's have a look.

That's good.

Look at the texture of the peanut, it's soft still, pouring out.

Yeah, that's good.

I have no idea what they're saying, I can't hear anything.

Let's just have a quick taste.

Could have done with a touch more filling,

but, I must say, it's not bad.

Baker number two, your time is up.

Thank you very much, waiter.

Very neat again. A bit of a wobble, which is good.

We need to really get into it.

Oh, look at that! Look at that.

Now you're talking.

That's more peanut butter, that's what makes the difference.

And it's good.

They look good, the flavour of the chocolate's good.

That's excellent.

I saw a lot of nodding.

Baker number three, I am coming to collect your molten chocolate puddings.

I know they're under, so under.

I mean, you've got a little bit of goo.

Let's have a taste of it and see.

It's very good.

The sponge is excellent.

The texture's pretty good as well.

I just think if they'd put more peanut butter in it, it would have been better.

Absolutely.

They're coming out.

Time is up.

That's wonderful news. I'll be gentle with them.

They look... They look perfect, don't they?

I think these are going to be excellent.

Oh, it's quite solid. Not quite runny enough.

Slightly over, aren't they?

What a pity, I thought we had a winner here.

Baker number five, your time is up.

Wow, got to be careful how you serve that one.

Baker number five.

Wow, thank you very much.

PAUL LAUGHS

If you're going to serve a cake, serve it phallic.

Whoa! It's not cooked.

It is under baked.

If you like undercooked cake mixture... Chocolate sponge, yeah. ..you'd like it.

Oh, I've overcooked these.

Oh, they look horrible.

Baker number six, your time is up.

If you drop them, it wouldn't be a disaster!

LAUGHTER

Wish them luck.

Enjoy. I don't think we will!

Oh, dear. It's cracked.

They're quite solid.

Oh, yeah, they are. Let's have a look.

Yeah, see, massively overbaked.

It's like watching, like, a horror film.

You don't want to watch it, you can't peel your eyes away.

It looks pretty dreadful, really.

Right, baker number seven, your time is up.

One collapsed because I threw it down too hard,

but at least I know it's soft in the middle.

OK, this has got a few issues with getting it out of the mould.

This one's broken, this is dipping, that's got a big air hole in.

Let's cut this one.

Yeah, that's absolutely raw, look.

So's this one. That's raw as well.

It's a bit of a failure.

Yeah, they're a bit burnt.

Baker number eight, your time is up.

God, almighty.

Voila! Thank you. Thank you very much.

There's not a lot of middle, is there?

It looks slightly overbaked to me.

This is horrible.

I just don't want to be last.

They taste OK, the chocolate's good.

I'm a little bit worried about folding of the mix

because there are little air pockets and cracks.

Sophie, what are they saying?

There's just not enough middle.

No. Not enough peanut butter.

It's good, but it's just not perfect.

Pru and Paul will now rank the molten puddings

from the worst to the best.

In eighth place, who's that?

That's me. Kate, that's you.

Well, they've collapsed, haven't they?

In seventh place is this one.

James, it wasn't baked enough

cos all the chocolate was still coming out with the peanut butter.

OK.

In sixth place, it's Yan.

Fifth, is Steven and Stacey is fourth.

In third spot is this one.

Pretty good, actually, Julia.

I just think that you could have done with

a little bit more peanut butter in there and it would have flooded out.

And in second place...

This one. Who's that?

Liam, well done. They really are excellent.

In first place is this one.

APPLAUSE

Well done. Awesome.

Thank you.

'I'm pleased, actually. I needed this'

and it's put me in a much better position going forward to tomorrow.

That was sick. Yeah.

Ooh!

A little bit gutted, a new day tomorrow.

I'm not beating myself up about it.

It's not the end of the world, it's a pudding.

It's the Showstopper.

One last chance to prove they are worthy of Star Baker,

or simply that they deserve to stay.

Right, my gorgeous judges.

Three handshakes.

It's a personal best for you.

When Stacy, Stephen, Yan

create something that is pure magic and perfection...

You've got to give it a handshake. I've got to give them a handshake.

Who for you is in trouble this week?

PRUE: James is in trouble.

I adore James, I really don't want him to mess up, but he just could.

I think Kate as well. Kate was Star Baker last week,

but I think she is in trouble.

She was bottom of technical.

So, coming in to the Showstopper,

she really has the pull out all the stops.

What if you're in the middle, you could go up or down.

Oh, yeah ,absolutely. You have totally understood mathematics,

and I like that about you. I know. I didn't even go to school.

Heart's beating...

Morning, bakers. I hope you had sweet pudding dreams.

Now, for your Showstopper today,

Prue and Paul would like you to make an ornamental trifle terrine.

You'll need three things.

A baked element, a set custard or a mousse,

and a jelly.

Without those three things, it's just chaos.

And everyone must want a slice.

The slice needs to look as good as the whole.

You've got four and half hours.

On your marks... Get set. Bake!

Four and a half hours seems like a lifetime,

but I know this is going to rapidly go.

The Showstopper Challenge today, it's all about textures,

definitive layers,

and beautiful flavours.

The jelly is going to be the most difficult one,

because it has to be firm enough to be sliced, but not to be rubbery.

This is a masterclass in gelatine.

Because if you don't set the jelly, the whole thing will collapse

when you bring it out.

Starting off with the raspberry jelly,

because that's the first layer,

so that needs to get into the freezer as quickly as possible.

I'm just squeezing out my oranges for my jelly.

In the topsy-turvy world of terrines,

the bottom layer becomes the top.

I'm making pineapple, rum and mint jelly.

So, getting it set early is a priority.

I'm just soaking some leaf gelatine.

I'm using powdered gelatine,

it gives it, like, a really luminous orange,

if it sets.

This is the lemon-and-lime jelly.

It's going to be blue, so we're going to add a blue liqueur.

Because I've decided to do a hidden design,

I have to use a lot of gelatine,

which can make things a bit rubbery.

We'll find out.

Stephen's American flag trifle will have raspberry jelly with white

chocolate coconut custard stripes

and his stars should magically appear when sliced.

How are you going to do that?

Layering blue jelly

and then pipe rows of stars

with a white chocolate, butter and sugar mix.

When you cut it, you should get the stars and stripes.

Wow. How many stars are you actually going to put on it?

I have been to nine states in America, so I'm doing nine.

I'm really looking forward to seeing how this turns out.

Me too.

Stephen's not the only baker flying the flag for trifle.

I'm just laying out the fruit in the Union Jack pattern.

I call it the Missed Silver Jubilee terrine.

When I was about six, I missed the street party that we had

outside our house because I had chickenpox.

Mum brought me up a trifle and that is what I remember

about the Silver Jubilee.

A rubbish day, basically.

James's regret-tinged trifle will layer Swiss roll, Eton mess mousse,

and raspberry panna cotta.

Topped with a fruity Union Jack in proseco jelly.

When you cut a slice, you'll just see stripes?

Yes, so it should be red, white, blue.

Then you won't see the Union Jack any more.

Yes.

Well, good luck.

It's not just James whose patriotic spirit has been stirred up by the

Great British trifle.

My terrine is called Heart of a Hero.

Dad was in the Royal Navy, stationed in Hong Kong.

He was then allowed to bring his family over to the UK.

It's about him risking everything,

mum and dad risking everything to come over.

Encircled by chocolate cityscapes,

Yan's trifle will sandwich

sponge with strawberry and white chocolate mousses,

crowned with an ambitious jelly poppy.

I've set jelly aside, just clear.

I'll use the syringe to inject the red jelly, let it set,

and then the black colour, yeah.

Very clever. Well, let's see if it works.

Good luck. Thank you.

All right, this can go in the fridge to start chilling.

Let's get this baby in the freezer.

The last layer of blue is just chilling out.

Then we're going to start with the red, white, red.

That's my raspberry mousse.

This is my Eton mess layer.

So, I'm making the strawberry mousse.

Whipped up the cream melt in a packet of strawberry jelly,

and then pureed 200g of strawberries

and then push it through a sieve,

because it is the Bake Off.

Just adding my yuzu to my custard.

The idea of this was just born from a flavour.

It's a citrus fruit.

They use it a lot in Japan.

I'm fascinated by Japanese pastry, I love it.

Sophie's yuzu flavour will run through her sponge and custard

with a hidden core of yuzu curd and raspberry mousse.

How are you going to get that in there? So, that's actually

already in the freezer, so I've got a mini version of this.

This mould, what's it called? This is a buche mould.

Mighty Boosh mould? I think it is.

The Mighty Boosh or the mini Boosh?

I'm very excited.

All right, I think we better ferme our buche and go.

Thank you very much indeed.

Right, let's make a sponge.

I'm making my raspberry and almond sponge.

I'm not mucking about with the pink today.

I'm going for it.

This is a savoyarde sponge, which is the stuff of

ladyfinger biscuits.

This is going right at the bottom.

It needs to be a decent thickness.

I think the key import to this is keeping the strata.

So, you don't want it to sink into the below layer.

It's not as thick as I'd like it to be,

but let's just see.

Just love this colour.

Stacy's flamboyant sponge will join layers of rum and pineapple jelly,

passion fruit, Eton mess and mango mousse laced with chilli,

all perched on a coconut biscuit base.

OK, I'm trying to get my head right. So, there are five layers?

Yes, but there is also, going around the outside,

fuchsia pink passion fruit meringues.

Wow... I think this sounds like Stacy.

It's ambitious, there's about 20 different things to do.

So, I'm putting them on 170 degrees for, like, half an hour?

Get it baked. Ten to 12 minutes.

But sponge...

Right.

..isn't everyone's cup of tea.

I've got brown butter brownies.

It's inspired by my friends at uni.

Whenever we have a break or whatever,

we always have brownies and, like, chai latte. Chai latte?

"Yeah, yeah, it was really popular in university last year."

What?

Liam's ode to student life will layer orange jelly, chai latte,

panna cotta and chocolate mousse on top of his brownie base.

I love the idea of the flavours.

Chai latte? They go to a very, like, artsy, like, university.

Well, I did actually go to art school myself. So did you.

So did I. So, you are speaking to two art students here.

We invented the chai latte.

Not everyone's trifles are quite so trendy.

Going for traditional trifle.

I've got my great, great nan to thank for this recipe.

As with any good old-fashioned trifle,

raspberry will flavour Kate's meringue cream sponge and jelly,

with a layer of thick-set powdered custard.

Well, these are classic flavours.

Sometimes, you can't move too far away from tradition.

Keeping it simple.

One hour gone.

Sponge coming out of the oven.

Should be perfect.

Beautiful.

It's the most amazing pink, isn't it?

Is the jelly set?

My orange jelly is not setting as fast as it normally does.

At home, it takes, like, half an hour to freeze over,

but I don't know what's going on here.

It's set. It's taking ages.

And like magic...

I'm just soaking sponge in a fruit juice.

So, when I turn it out,

I've got a lovely, colourful trifle.

Julia's vanilla and liqueur-soaked summer fruit sponges will surround

passion fruit jelly, topped with chocolate mousse.

Are trifles popular in Siberia?

I've never in my life seen trifle.

What's trifle, then, in Russian?

I don't know.

Bakers, you have had half the time for your ornamental trifle terrines.

The jelly just hasn't set.

Right, raspberry jelly.

There is a lot to do. Now I'm moving on to the chai latte panna cotta.

Let's see what happens. Let me not panic.

I'm just getting started on the Eton mess.

When I practised it, the Eton mess has been a mess.

I'm not a big fan of trifles.

Back to the sad day of when I couldn't go to the Silver Jubilee.

What's next? I'm doing my custard next.

Just adding my yuzu custard.

Coconut custard. Quite unconventional.

This whisks our custard powder.

Can't have a trifle without a custard powder.

Shocking ingredients.

Do you like making these terrines?

No, not really.

You know, any future husband better not be getting ideas off this.

If I ever get married, which is highly unlikely at this stage...

Why? I don't know.

Like, is this a conversation?

Seriously, you cook and you're a blacksmith.

That's, like, the perfect combination. Am I going red?

You are, darling. I don't think this is the best way for you to pull.

Bakers, one and a half hours left on your trifle terrines.

I'm actually ahead of time.

We are, we're halfway up the flag.

I'm making a thin coconut biscuit to finish off.

This is the white chocolate bavarois,

which is going to envelop the insert.

Chocolate mousse, the layer that can make or break my terrine.

HE LAUGHS

This is going to be a mango-lime chilli mousse,

just mango, lime, and chilli in there,

and then I'm going to be putting cream in.

I'm just making my Swiss roll.

A red sponge because, obviously,

we want it to match the colour of the flag.

Just worried it's not pink enough.

Done. Let's get this in the freezer.

Let it set.

MACHINE BEEPS

All done.

Now it's a waiting game.

Bakers, you've got half an hour to put that welly in your jelly.

The terrine is in the freezer,

so decorations, in the meantime, really.

You've certainly hit the '80s.

That's the plan.

Chocolate skyline of Hong Kong.

And London. Build the future.

In chocolate? In chocolate. Totally.

I'm just making my topping.

HE GASPS

Massive disaster.

I've forgotten the sugar in my biscuit.

No sugar. Got to do it again.

It's funny, isn't it? As soon as you get in the tent, you just ruin it.

I've got to pipe the poppy.

So, this is gelatine and I'm just colouring it.

Spot the scientist.

I'm just putting some silver leaf on to the little meringue crowns.

I can do it better than that. I want to make another one.

Come on, you can do this.

All I have to do is take the terrine out of it's mould,

with a cool biscuit underneath.

But the biscuit isn't cool because it is in the oven now.

Bit of a problem.

Amazing. It is called Heart of a Hero.

That's my dad's heart. He's a hero.

That is so clever, dude.

I'm just waiting for my terrine to set.

Fingers crossed it will come out firm.

Or a nice wash.

Can you imagine?

Happy with it? Can't really tell until it is unmolded.

Ah, it's nerve-racking.

Really soft, so I'm just going to do it really gently.

Come on. I feel sick.

Come on, you can do this.

Oh, wow. That's beautiful.

Is the jelly set?

Not great. Hasn't quite frozen solid.

15 minutes left.

15 minutes only.

Make or break. That's my girl.

Trying to get it as smooth as possible.

It's dribbling, it's dribbling. It's dribbling in loads, it's...

Look, look! It's an absolute mess.

Stop panicking. It's dribbling.

And it's a mess.

Really need them to speed up, I am stressing out.

It's not going to set.

Someone tell me it's going to be fine.

It's dripping, it's dripping.

It's fine. It's all fine.

It's all fine.

Bakers, you have one minute left.

Ta-da. Oh.

Bakers, that is the end of your Showstopper Challenge.

Done.

Are you OK? Are you all right, babe?

I don't know what happened to my orange jelly...

HE SIGHS

Sophie, please bring up your ornamental trifle terrine.

It's wonderful that you got your pink sausage in the middle.

Yeah.

I like the look of it, I love the colours.

Wow, it drops through lovely.

Well, that worked, didn't it?

Beautiful. The slice is pretty, very good slice.

And that yuzu really comes through.

That's absolutely delicious.

Brilliant. Really good. The sponge...

..the bavarois, the mousse, the jelly...

I think, altogether, you've created something very pretty, very high-class.

Really delicious.

Amazing, isn't it? I actually love it.

And to get the gelatine to create the poppy - it's very clever.

Wow.

The strawberry mousse is a triumph! But, who doesn't like strawberry mousse?

The custard, I think you've got a little bit too much gelatine in there.

It's just set on the wrong side of firm, but it looks incredible.

Thank you.

Well, it's certainly jolly.

Pink is proper pink, isn't it?

Yeah.

Well, the slice is pretty, isn't it?

Yeah.

This is spot-on.

The lime, the mint...

..the chilli!

Who would have a chilli in a trifle?

But it works, that little heat at the end is fascinating.

The biscuit down in the bottom is delicious.

Meringues around the outside, again, genius.

I think you come up with something that is truly unique,

and tastes beautiful.

It's neat, it's clean, stark lines.

The difference in colour's phenomenal.

The jelly is very nice, and tart, and really raspberry!

It's delicious. The custard takes me back a few years.

I used a bit of custard powder.

Me Nan used to do something very similar to that.

It's very good.

It does look a bit firm.

It's too firm on all of it.

White chocolate is very sweet.

The best bit is the prosecco jelly on the top.

All the other layers are not carrying much flavour.

It's a bit sickly.

Overall, I think the appearance is all right, actually.

I'm fascinated to see what it's like inside.

Right.

I don't think the jelly works, funnily enough,

although I love passion fruit.

It almost tastes watery.

The passion fruit isn't strong enough for me.

The texture and everything is OK, that soggy sponge, though,

I just don't get.

That's a shame.

Oh! Oh! Look at that!

Wow.

Isn't that fantastic?

Ha!

It's very clever.

The stars are amazing. Thank you.

The coconut flavour's lovely.

It's a little tough.

Hmm...

..disappointing.

I don't like rubber...

Yeah. ..and it is, it's too much gelatine in there.

I think you've gone for appearance rather than textures. Yeah.

It's not good. OK.

It's a shame, cos it looks amazing.

Everyone's had a style over substance, at least once.

I think it a bit clumsy, and the jelly's not set.

Yeah, it's...yeah. Wow!

It's like water, that jelly, isn't it?

LIAM SCOFFS

I do get the chai.

Chai latte panna cotta is delicious.

Chocolate brownie...

..is quite tough.

And your jelly is a disaster.

VOICEOVER: I'd like to stay in, but I think I'm in the danger zone.

And there's a few of us who are quite worried, I think, tonight.

VOICEOVER: Oh, I hope I'm...I will be here next week, but...

SHE SNIFFS

..I really don't think so.

VOICEOVER: I just hope they see it was just a blip.

I just hope they see past it.

HE SIGHS

Right, who's vying for the top place?

I thought Sophie's was delicious.

If you walked into a Michelin-starred restaurant

and had that, you wouldn't argue it. It's absolutely superb.

What about Stacey? Very clever.

Every layer was good.

She's definitely a contender.

What about Kate? Has she saved herself?

I think she has saved herself.

It's not the first time that Kate's done that.

The whole thing together as one when you eat it is absolutely delicious,

and actually quite elegant, too.

The one who I wanted to weep for is Liam.

It's all too clumsy.

I, sort of, weep for him, as well.

He could do better than that, and he knows that, as well.

The other one who I think is in trouble is James.

Fantastic jelly.

Problem for me is every other element was wrong.

Julia's was really disappointing.

She had a passion-fruit jelly with very little flavour.

Julia, yeah, she's put herself into a bit of trouble.

Well, you've got a lot to decide.

Meanwhile, we'll just double-check that this is, you know...

Whoa, whoa, whoa.

Right, bakers, I get the best job of the week,

cos I get to announce the Star Baker.

The Star Baker this week is the baker whose terrine,

the four of us have literally just finished off,

cos it was so delicious.

The Star Baker is...

..Sophie.

APPLAUSE

Which means that I've got the horrible job of revealing

who's leaving us.

The person that we have to say goodbye to is...

..James.

I'm sorry, mate.

I'm so sorry. That's all right.

SHE QUIETLY SOBS

Thanks, Paul. Unlucky, buddy.

VOICEOVER: My time has come.

It's gutting.

I wanted to do this to put myself against other really good bakers

to see how good I was.

To be part of that has been really humbling.

PRUE: We will miss James in the tent.

Julia was sobbing her eyes out, and who was comforting her?

Don't get me going. I'm not crying.

That's typical of James. He's just such a nice guy.

Well done, Sophie. That was delicious. Thank you very much.

VOICEOVER: With the Showstopper, Sophie stepped up to the plate,

and produced one of those bakes that you just

want to go back for again and again and again and again.

Yeah, Star Baker. I will try and enjoy the moment,

before I start thinking about next week.

But, yeah, I'm really chuffed.

Are you OK? Yeah.

It was really important that I did well yesterday,

because if I didn't...

All I need to do next week is just pick myself back up and just keep

on going upwards.

That's how I'm going to do it. That's the plan. That's the plan.

Next time...

Whoa.

..pastry. A decorative Signature with shortcrusts worthy

of "Piecasso".

The little hearts, absolutely beautifully done.

A technical tart that causes Portuguese panic.

I think it's turned to scrambled egg.

And a showstopping pie. Lot of meat.

..with a crust... I can't believe I'm so stupid.

..that lands the bakers...

In my opinion, that's not a hand-raised pie.

..in very hot water.

I'm leaking, but maybe they won't notice.

That... That could happen.

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