Original subtitles

Hello, it's Dessert Week. I wonder where Matt is.

Welcome to The Great British Baking Show.

Cherry Bakewell, have you seen Matt Lucas?

No, I haven't.

- Can you tell him I'm looking for him? - Okay.

- I love you a little bit. - I don't mind you.

Now, the quarter final.

Oh! Help, help, help.

It's all about desserts.

Jeepers creepers. That's not awful.

They're not set. Great.

- The bakers hope cheesecakes... - Whoa...

...don't leave them feeling cheesed off.

They're sinking back in on themselves. That's concerning.

- They have to elevate jelly... - Wow, that's tremendous.

...to new heights of baking artistry.

I think it is completely beautiful.

And they're taken back to the 17th century...

Got a leakage situation.

...in an old-school suet-and-citrus technical.

- I am having a suet breakdown. - Why? Why?

One step away from...

One, two, three, quarter finals!

I didn't think I would make it through to this week,

and I was telling the other bakers, "I left a few eggs in my fridge,

thinking I'll come back to those."

They won't be good now, will they?

- Quarter finalist. - That's cool, innit?

All my family are super proud of me that I've managed to get this far.

Yeah, madness, innit?

Suddenly you realise there is a possibility I could be in the final,

and that's a little bit scary.

This week is kind of nerve-wracking.

There's been some practice that hasn't gone so well,

so it's the week that I'm most unsure about so far.

Hello, bakers.

Today, the judges would love you to make 12 identical, baked mini cheesecakes.

Mini ones?

- I know. - Aw.

Your disappointingly small cheesecakes should have a baked filling.

Your virtually invisible cheesecakes

should have a base that is made from scratch.

Hardly worth it. You have two and a half hours.

- On your marks... - Get set...

Bake.

I think it's only my mum that doesn't like cheesecakes.

I don't eat many cheesecakes. I have an aversion to cheese in general.

I've made a New York-style cheesecake,

but that did have that massive Grand Canyon crack down it.

It's the quarter finals. Actually, this is where the bakers

really do have to take it up a couple of notches.

I want the cheesecake filling to be full of flavour but silky smooth.

For the base, I'd like to have a little bit more texture to it.

Just stirring some oats in a pan, making a lovely oaty crumble.

The top should be very decorative

and there must be good flavour.

It's tiny, so you want a punch.

Got to do a lot of multitasking today.

We're asking for 12 of them and they are to be very exquisite.

It has to look beautiful.

We've got five bakers remaining and all of them are Star Bakers this year.

It's the first time it's happened, so I'm expecting some sublime bakes.

What could go wrong?

Gosh, can't see a thing out of those.

- Good morning, Peter. - Good morning.

- Hello. - Cheesecakes.

What have you decided to do?

I'm making, er, ginger-and-lime cheesecakes.

So it's key lime pie-esque.

Key lime pie vibes.

Pretty much what I would've chosen to do.

Oh, that's good.

You've just got to do it right now.

Peter's tiny take on one of Paul's favourite desserts

will see baked lime cheesecakes on an oat and gingernut biscuit base,

delicately decorated with crystallised ginger and dots of lime curd.

This is the first baked one that I've made.

I think I made a couple of set ones at school in Home Ec, maybe.

Baby-faced assassin. Come on.

If you're not in the final, I'll be disappointed.

Making a traditional digestive base.

All great cheesecakes start with a delicious biscuit.

I've never made a biscuit for my cheesecake before.

Don't know who does that, but it's a challenge.

Right, what's next?

Oh!

Good job I made more, isn't it? Whoopsie.

Laura's honey-and-oat biscuit

will form the base of her vanilla- and-passion fruit cheesecakes.

With a topping of firm-set passion fruit curd,

she's hoping to avoid a repeat of last week's meltdown.

Been having nightmares about that ice cream cake, to be honest.

- Like, loads. - So have I.

I don't wanna make any more mistakes now.

- Just focus now. - That's the plan.

- All right. - Good luck.

Thank you.

While everyone's biscuits will be flavoured differently...

I'm getting the pulp out of the passion fruit.

...there's a common theme emerging to the bit that goes on top.

I've just added in passion fruit extract

and it just gives it a bit more va-va-voom.

We're all doing our own interpretation of passion fruit.

- Morning, Dave. - Good morning.

Tell us about your mini cheesecakes.

I'm calling it a citrus cheesecake.

The filling will be a traditional lemon cheesecake filling.

And then on top there will be a passion fruit and orange glaze.

Dave's adding orange juice and zest to his shortbread biscuit,

topping each cheesecake with lime kisses,

and setting his passion fruit and orange glaze with gelatine.

Quite a lot of gelatine.

I've found, because of the citrusness of the orange and passion fruit,

it sometimes doesn't set properly.

Rather than cutting down the citrus, you add more gelatine?

- Yeah. - I'm playing golf later.

Maybe I could use one of your cheesecakes.

Cheesecakes should offer a mouth-watering blend

of contrasting textures.

A nice crunch at the bottom. Nice soft filling,

then hopefully, a nice, easy cut-able glaze on the top.

Everyone's using moulds to support these layers during baking.

You need a bit of structure there to support the cheesy creamy filling.

And reigning Star Baker Hermine

is making her mould part of her presentation.

I like anything to do with jars. I make my own jam at home.

I quite like to decorate them cutely.

Hermine's hoping her mini jam jars

will produce perfect cheesecakes as well.

Her combination of a cinnamon-biscuit base

and a curd decorated with meringue kisses and lime zest

will also be the third signature flavoured with passion fruit.

Oh.

There's a battle of passion fruit in the tent, it seems.

I don't really like passion fruit.

- No? - No. I've sort of gone off it.

- Really? - He's lying.

Don't worry, Hermine. He loves it.

So you'll leave them in the jar, then, will you?

- I will leave them in the jar. - Okay, that's interesting.

It should be wonderful. Good.

- Thank you, Hermine. - Thank you.

- Good luck. - Thanks.

Bakers, you are halfway through.

Oh, that's not good.

- Matthew. - Yes.

- I'd like you to meet one of my friends. - Ooh, yes.

Couple of series ago, there was a guy called Mr Spoon that was here.

- Yeah, I loved him. - He went missing.

- Do you remember him? - I do.

- Well, this is his cousin. - Ooh! Hello.

- Would you like to touch him? - Yes, what's his name?

His name is, er, Andre.

- Andre Spoon. - Andre.

I need to get down to business now.

Just filling up my cheesecakes with the topping.

Just trying to get it as even as possible.

How the mini cheesecakes are baked...

Bain-marie helps get a better textured cheesecake.

I didn't go down the bain-marie route. Might regret that.

...is critical in determining the silky smooth-filling texture

that Paul and Prue are looking for.

Rinky-dink. We are good to go.

- Once in the oven... - Low and slow.

...precision with temperature and timings is crucial.

Ten minutes, and then I reduce it another ten minutes.

They're very temperamental little things.

Okay, get these in.

Marc is the only baker going citrus-free.

Vanilla cheesecake is my favourite.

There's nowhere to hide with it, so I'm hoping I can pull it off

and make it a good cheesecake.

He's bringing pecans, apricots and almond

to a vanilla-and-mascarpone take on the classic New York-baked cheesecake.

Why don't we take this show and put it on Broadway,

and turn it into a musical?

- Do you sing? - No.

- Well, don't let that stop you. - Okay.

What's the first number?

Bakers, you have half an hour left.

- That ain't very long, is it? - How was that?

I don't know what that means. He's been in a lot of therapy.

Difficult to tell.

There's a pretty fine line between over- and underbaked on the cheesecakes.

If you overbake them, they're gonna start cracking.

Underbaked, and you're gonna get some weird eggy mixture

that doesn't set, and it's gonna be gross.

Got a bit of a dip in the middle.

You could've warned me. I've inhaled quite a lot of steam.

You just let off some kettles in my face.

Look all right.

How can you tell? You need to put something in them.

Gosh, yeah, they're ready. Maybe a little bit too much.

The cooling of the cheesecakes is another baking balancing act.

You can't trust a cheesecake.

- If rushed... - A few cracked.

...there's a risk of cracking and dipping.

They're sinking back in on themselves quite a lot.

Not exactly the sight that we were wanting to see.

If cooled too slowly...

Turned the oven off. I'll let them cool down in the oven.

Leave them there as long as possible.

...the mini cheesecakes won't set in time

to support the toppings and decorations.

And now we watch them.

Bakers, you have 15 minutes left.

They're just about set. Now my passion fruit coulis.

The curd's pretty thin. That's slightly concerning.

It's quite central to the decoration.

Do I just melt a tiny bit of butter and add that in?

Yeah, I'm gonna give that a shot.

- I think they're set. - They need longer.

They're gonna collapse otherwise.

- Very neat. - Thank you.

- I've gotta release them yet. - Gotta release them.

- Gotta release them... - Fly, my pretties.

Whoa, that's hot.

Turning-out time.

No, they're not set.

How long have we got left?

Bakers, you only have five minutes left.

Can you ask Mr Spoon to get out of my chair, please?

- He's just relaxing. - I just don't trust him.

All right.

The curd is not good

and I shouldn't have added that butter, so I think it's not usable.

Yeah, we're looking for taste on this, I think.

Mr Spoon didn't like how that last time call went.

- I don't like Mr Spoon. - He wants an apology.

He's not getting one from me.

- Do you like him? - Love Mr Spoon.

You do? He wants to kiss you.

Mr Spoon says he wants to see Peter naked.

Okay. Even more reason to dislike Mr Spoon.

Whoa, whoa, whoa... Slippery little buggers.

So the gelatine's just about set. Just hope they turn out well.

Great.

I've got a bit of lime syrup in here.

This is baking on the fly, definitely.

Come on.

It's not gonna be that refined, I must admit.

They're a little bit squidgy.

The next layer is the meringue kisses.

Bakers, you have one minute left.

Gosh, one minute to go.

I'm getting the shakes now.

Okay. Let's just do what we can.

I'm filling them more than planned

due to the rather cratering dip in the middle.

They just didn't set in time. Rubbish.

Bakers, your time is up.

Please place your mini cheesecakes at the end of your work stations.

Think they're actually still warm. I think they'll taste nice.

The baked cheesecakes will now face the scrutiny of Prue and Paul.

- Hi, Dave. - Hello.

Hi, Dave. Right.

I think they look very neat. They do look very good.

Thank you.

They cut neatly.

The custard middle, I think, is absolutely delicious

and the texture's perfect.

Thank you.

The jelly is surprisingly thick and I like it.

I was worried about the amount of gelatine.

Did you hold back or did you put it all in?

I did put it all in.

I was expecting it to be a little bit rubbery.

- But it wasn't, 'cause it did melt. - Yeah.

I think you've done a good job. You've ticked all the boxes.

- It's neat. And it tastes good. - Thank you, cheers.

- Well done. - Thank you.

They do look really pretty.

They look amazing.

It's a bit stodgy.

It's not as silky as I'd hoped.

The base is very soft.

There's no way that base could be solid in the bottom of that

because it's gonna sweat in there.

The moisture from the cheesecake filling will drop in there and soften it up.

There's not enough lime in there.

Or passion fruit.

- Or passion fruit. - Hmm.

It looks good. Thank you.

Thank you.

- They're not canapé size. - Okay.

I would've done it slightly bigger than the apricot.

- That's too big and too thin. - Yeah.

You don't get any apricot at all until you hit the apricot.

- Don't get the vanilla, either. - Really? Oh, no.

It needed to be smaller, packed with more flavour.

More vanilla.

- And just look much neater. - Sure, okay.

The apricot should've been everywhere

'cause when you get a bit of apricot with it, it was truly delicious.

- Sure, okay. - Thank you.

Thank you.

Well done.

Hmm. It doesn't look like a cheesecake. Erm...

- Oh. - The mixture itself must be delicate.

It has formed a little cauldron.

There's your cheesecake. Look at the ridge round there.

You've dropped a lot of height on that.

I think the flavour is absolutely lovely.

But the shape of it's not perfect.

I'm getting the lime. The ginger's very light.

It's a nice flavour but it is lime. I'm not getting much ginger

and it doesn't look the best thing you've done.

- Thank you. - Sorry.

Don't apologise to them.

So, Laura, just remind us what's in your cheesecakes?

It's a vanilla cheesecake with an oat-and-honey base,

passion fruit curd and a passion fruit and mango...

what's supposed to be a compote on top but it's a bit of a mudslide.

- I'm so sorry. - Looks a bit messy.

What I like is the ratio to the base and height

and that's pretty consistent however wobbly they are.

I hope you like the taste. I think they're nice.

Mmm, it's delicious.

- Yay. - That's fantastic.

The textures are all there from the top to the cheesecake to the base

which you actually break through.

And the passion fruit's there but not overwhelming.

There's absolutely nothing the matter with this...

except the look.

- I'll take that. Thank you. - Thank you, Laura.

- Well done. - Thank you.

I feel great after that.

Wasn't expecting that, to be honest.

I was expecting to get rinsed.

Oh!

When Prue and Paul say it's delicious

and you've got the textures right,

that is like, yeah, box ticked.

I'm disappointed with that. Quite in there.

I really did go into this pretty blind.

It wasn't the best bake but we'll have to see.

For the next challenge,

the bakers face a mystery wrapped in enigmatic gingham.

Hello, bakers. Welcome back to the tent.

It's time for your technical challenge

and today, it's been set for you by the lovely Prue.

Prue, any words of wisdom?

You are all excellent bakers,

so we haven't given you any extra ingredients.

Get it right the first time.

As ever, the technical challenge will be judged blind

so we're gonna ask these two poppets to leave the tent.

- Off you go. - Just do one, will ya?

This is our park, we play here.

They've got their own park.

Prue has popped back to the 1700s for this technical.

She would like you each to make two Sussex pond puddings.

Pond puddings. I'm imagining frog spawn.

Ugh. Your puddings should be made with suet pastry

and when steamed should be golden.

When cut into, the fillings should ooze out...

- Hmm. - ...creating a lemony, syrupy pond.

Hmm, yeah.

You should also serve a silky smooth crème anglaise.

You have two and a half hours. On your marks...

- Get set... - Bake.

Never heard of a Sussex pond pudding.

I think my nan would probably know what it was. Can I call her?

Like probably everyone else, never seen it before.

I think it's just an encased pastry with...

by the sounds of it, a whole lemon inside.

So, our quarter final technical challenge

is Sussex pond pudding.

A particular favourite of mine.

This is not the prettiest pudding in the world,

but it's sort of surprising because there's a whole lemon inside.

Two and a half hours for this challenge.

Where do you think they'll go wrong?

Suet pastry is not the easiest pastry to deal with because it's so pliable.

And if it's too floppy, it will tear.

Squidge.

How do they know when it's ready?

You haven't given any time.

They should steam it for as long as they've got...

an hour and a half, two hours.

Puddings like this go back so far in British history.

Steamed puddings is what we were known for.

That sharpness from the lemon,

the sweetness from the sugar and the butter,

rich pastry that melts in the mouth and this gorgeous crème anglaise,

silky smooth and that kick of vanilla as well, it's delicious.

I think it's beautiful.

We've got five great bakers in that tent.

Can't wait to see what they come up with 'cause this is delicious.

"Make the pastry."

The suet looks like cheese. What am I supposed to do with that?

Suet is the lovely protective fat

from animals that surrounds the livers, the kidneys.

Yum-yum. Never used suet. I don't really eat meat.

I mean, does anybody even eat this in 2020?

I made suet dumplings quite a few times.

- Suet dumplings. - Oh, they're good.

- Really? - Oh, yeah.

Lighter than you think. You can move after six hours.

So it just says "whole milk". This is really helpful.

Doesn't even tell you how much milk you're supposed to add.

This is evil.

So I'm just gonna add it bit by bit until it comes into a nice, pliable soft pastry.

Why? Why? Why would Prue do this to me?

- She's trying... - Why?

...to test you.

You're having a breakdown.

- I am having... - Why? Why?

...a suet breakdown.

One...

Logical part of me says make it like a normal pastry,

so don't overwork it, keep it cold.

So I'm gonna let it rest a little bit.

I have no idea if that's right.

So I've made suet pastry before.

We need to knead it until really smooth.

I'm also kneading.

Following blindly.

"Prepare and line the pudding moulds,"

which I've interpreted as butter

and line with flour,

'cause on the ingredients it says,

"Self-raising flour plus extra for dusting."

I've greased the sides, I'm putting a baking parchment circle at the bottom.

It's a bit tricky 'cause you've got a tapered bowl.

It can't be too creased in there. You want nice, smooth pudding.

What went through your mind when you heard you had to make a Sussex pond pudding?

Little bit of panic.

You panicked about making the pond pudding?

Is that what happened? Is it?

- That's what happened. - Fair enough.

"Step three, line the moulds with pastry,

reserving some for the lids."

It's not very even, is it?

And they want precision.

I'll do that one again.

So, now I've gotta make the filling.

"Mix butter and sugar together."

It's like the most unhealthy dessert imaginable.

Fatty suety pastry and then a filling of butter and sugar.

I mean, it's gonna taste good.

Place some in the base of the pudding moulds.

It feels like it might be quite heavy, in a medieval way.

Yes, definitely very medieval.

"Prick the lemons and place them in the pastry-lined mould."

How much pricking am I supposed to do?

I think a lot of pricks.

I don't fancy eating a whole lemon in a bit of pastry.

Sorry, Prue, but that's not how we do it in Gravesend.

And then it says, "Cover with the remaining butter and sugar."

One for you. One for me.

One other for you, and one for me. There you go.

We're all done.

"Top the pastry with lids and seal."

Putting a bit of milk on to try and get it to stick a bit better to the top.

Right, do we crimp or do we not crimp? Is he crimping?

I'm just trying to crimp the... Oh, dang it.

I'm messing it up a little bit, to be honest.

It doesn't say to crimp it but Paul loves a crimp, don't he?

Don't know if it'll look nice but I was thinking of

pressing it down slightly with a fork like you do with a pie.

"Cut two circles of paper

and two circles of foil larger than the top of the pudding moulds."

That's not quite a circle, is it?

The only thing I'm confused about is the next step now.

Where it says, "Fold a pleat into the centre then cover."

I don't understand this pleat business.

- It's quite minimal. - Very minimal.

Just words, aren't they? "Go, do, now. Thanks."

Prue, not worth the calories.

What's everyone doing?

I've gotta pleat...

Just comes undone.

Yeah, so it's that. So that when the steam rises, it goes like that.

There's room for it to expand.

I forgot that.

"Cover the mould with the pleated paper and foil,

secure with string, looping it around the rim

then across the top to make a handle."

The string needs to hold the foil tightly in place

to prevent moisture getting into the pastry, making it soggy.

Marc's done a lot of climbing, so he'll be good with these knots.

Could even go for a figure of eight.

Damn it.

I feel ungentlemanly not helping

but I think it wouldn't be in the spirit of the competition.

Can you cross your fingers? There we go. It's done.

- It worked. - I think... Wait, actually, wait...

I can't... I've got to uncross them.

- No. - But I can't...

Cross them again. Keep them crossed.

There we go.

It just pushes off.

Bakers, you are halfway through your pond puddings.

It says, "Make a handle." I'm gonna just do it my way.

"Place the moulds in the steamer and steam."

How long you gonna steam for?

An hour?

Don't ask me.

Probably an hour-fifty in the end.

Do you ever have dim sum?

They steam those, don't they, sometimes?

They nice?

Well, I like dim some of them.

Nice.

How long did that one take you?

Took me... Well, we workshopped it.

Then I decided not to use it.

So the only thing left to do is

to make a crème anglaise.

Crème anglaise is a combination of egg yolks and sugar

beaten together, tempered with warm cream and milk

and delicately flavoured with vanilla.

Prue said that we are not able to do it again,

so if we mess up, that's it.

It says half the vanilla pod.

And I put a full vanilla pod in there.

Let's remove a little bit.

I'm adding my egg yolk and sugar mixture slowly,

or else you end up with scrambled eggs.

While the rest of the bakers are making their crème anglaise,

Dave hasn't even started steaming.

Gotta try and get this knot in here.

I think it's ready 'cause it's thickened.

That one's not so great.

That's the custard done.

All done.

Whether good or not, we shall find out.

Has everyone else finished apart from me?

Yeah.

All the bakers can do now is wait.

What can we do? Surely there's something we can do.

We could do something with string, couldn't we?

We could tie up Peter and ruin his bake.

Bakers, you have half an hour left.

Half an hour.

Not that you seem that bothered, you're all just sitting about.

Let's see what it looks like.

So I'm looking for it to be a little bit more brown

and a little bit sort of crispier.

Just going to neglect the string now.

That's gonna be fine.

- Last to go in... - Gosh!

...Dave is first to come out.

So, the last thing to do is turn out and serve.

Ooh!

There you go, some pond puddings.

Oh, disgusting.

Bakers, you have five minutes left.

Five minutes.

I'm gonna take out my pond puddings.

Oh, think it's looking okay.

Lovely, soggy suet.

It's a wet pond in the middle,

so not much structure to it.

I'm gonna turn that now, I think.

Well, well. It's a pond pudding.

Bakers, you have one minute left.

Let's try another way of unmoulding it

Ooh. Got a leakage situation.

Pre-cut for them.

It has collapsed.

That's a shame but it looks rather impressive.

This one's sunk a bit. I did my best.

Okay, bakers, your time is up.

There's a pond, there's a pudding.

If you'd like to bring your puddings

and place them behind your photographs, please.

The bakers' Sussex pond puddings now face

the exacting judgement of Prue and Paul.

Right, bakers, we were asking for

some well-steamed suet pastry pudding

filled with a whole lemon

and a butter and sugar filling,

and some silky crème anglaise.

So, what have we got?

Let's start with this one. It's leaking already.

They are whole and you can see the shape, which is a good thing.

The pastry would've been really good

if it had had a little longer in the steamer

because you can see it's beginning to flake.

That's a bit thin, that sauce.

The taste of everything's okay.

It just needed cooking out a little bit more.

Now these, erm, pasties...

That's raw.

- That looks good custard. - Yeah.

- Nice and vanilla-y. - It's nice.

That needed sealing and longer in the steamer.

Now we have one which needed longer.

- It's fallen apart. - It's shaped nicely.

Yeah, absolutely.

This one is a little more cooked but it's still not enough.

That lemon is bullet hard.

- The crème anglaise is all right. - Hmm.

- It's a shame. - Yeah, it is.

Now this one, I'm not quite sure what happened here,

whether it's just collapsed in on itself... Yeah, it has.

- It's just raw. - It is.

In another hour, that pastry would've been flaky and lovely.

The crème anglaise is nice.

It's spot-on.

We have one whole one here.

Let's see if we can get through the middle of this.

It's not been cooked again.

The problem with under-steaming

is the lemon doesn't soften enough, the juice doesn't come out

and the sauce becomes more sugar and butter.

The flavours are okay.

It's gonna be an interesting judge.

Although the shapes are there, it's not been steamed long...

Prue and Paul will now rank the puddings from worst to best.

In fifth place is this one.

David, this was very under-steamed.

The custard was nice.

In fourth spot, we have this one.

Massively under-steamed.

It was falling through and the lemon was still hard.

In third place, Hermine.

The flavour was good but it needed two hours steaming.

In second spot, we have this one.

- Whose is this? - Mine.

At least you had two likeable-looking suet puddings

but it needed longer to break down the lemon and the filling.

Which means that in first place is this one.

Laura, I wish I could say it was wonderful,

but it wasn't much better than the rest.

I'm sorry.

It was under-steamed.

Would've been great, custard too thin.

We still normally have a round of applause for the winner.

Came first in a technical, can you believe that?

I'm not jumping up for joy, but I'll take that. I'm happy.

I didn't think I'd get second.

Was hoping to be last. I'm usually last.

Super smashing great. Dessert Week not going too well.

It's still not an unmitigated disaster because the crème anglaise was good.

So we'll take that as a win.

Well, good luck, everybody.

We talk every week now, about the margins getting slimmer and slimmer and slimmer.

There wasn't that much in it in the signature,

and we've just had a technical where everyone pretty much did the same.

My favourite pudding in the whole world is Sussex pond

and I'll tell you what, they made a complete mess of it.

But it does occur to me that I'm 80 years old,

and a steamed pudding, I grew up with them and I absolutely love them.

And I'm 40 and I...

I still like steamed pudding, too.

Weird. Your hair then is a lot older than you are.

Fine, all right, move on.

Laura won the technical,

and because she had a strong signature, she's put herself into a...

- In line for Star Baker. - She has.

Again.

You've got Hermine, Marc, and David

who are all in the middle, could go either way.

Peter is at the bottom, which isn't something we've really seen very often.

He's really gotta try his best in the showstopper

because he's sitting right down at the bottom.

Good morning, bakers, welcome back to the tent for your showstopper challenge.

Now today, the judges would like you each to make a jelly art design cake.

This layered dessert needs to have a visually spectacular

jelly art topping or coating.

At least one element of your cake should include a baked sponge.

Er, Noel, what jelly art would you make?

Nude sculpture of Paul Hollywood?

Oh. What flavour would the nipples be?

- Lime. - Oh. Authentic.

Exactly.

You have four and a half hours.

- On your marks... - Get set...

Bake!

I think of eating jelly as, er, an Anglo-Saxon thing.

I'm ready for the jelly, yeah.

This is a first for the Bake Off tent.

There's a baked element, a mousse, and then this jelly.

I look forward to the jelly.

It's like going back to when you were a kid.

The setting of the jelly is really critical.

Most of the bakers, I'm sure, will use gelatine. They may use agar-agar.

Gelatine is a bit of a scary beast

because you don't know if it's gonna be enough

until you've completed it and it's set in the fridge.

Too much, it'll be like rubber and won't break down.

Thirty-five leaves of gelatine.

Thirty-five leaves of pig hide.

If you don't have your nail and your hair growing after this, you've got a problem.

Too little, it'll be like water.

In my last practice, I had a bit of a collapse.

To make the jelly art,

the bakers need to inject liquid jelly into set jelly.

It really takes a lot of skill.

You bet I'm worried.

The stress levels are gonna be high.

The bakers are gonna start thinking of the final.

They're only a couple of weeks away now.

I hope it doesn't play on their mind too much

because what we want are five amazing bakes

from actually five fantastic Star Bakers.

Calm, cool, collected Laura is what you're gonna see today.

Need a bit of skill, a bit of luck. I'm hoping they all come together today.

- Hello, Marc. - Hi.

- Morning. - Tell us about your jelly design cake.

Okay, so I'm making effectively a mousse cake

with a panna cotta insert in the centre,

dacquoise top and then two layers of apple with jelly on top.

- Two layers of apple jelly. - Yeah, two-tier jelly.

This is gonna be interesting.

- Oh. - As usual,

- you're doing an enormous amount. - Not again.

Actually, the last time, you pulled it off and got it out on time.

Marc's chocolate and strawberry mousses

will be sandwiched between two layers of ground hazelnut meringue.

His two tiers of jelly will be flavoured

with apple and display jelly art roses and jasmine flowers.

- You're injecting your flowers, are you? - Yes, yeah.

And have you done this a lot before?

I've not done it a lot.

If you wanna get through to the semi finals, you've gotta smash this one.

Okay, I'll try my best.

Did that help?

No, not at all.

- It's very ambitious. - Thanks.

I have some confidence that you'll do it.

It's time to be ambitious.

- I'll try my best. - It's the time to try.

I've got a bit of orange and cranberry flavour.

They're mainly clear in colour and very concentrated,

so it doesn't affect the texture or the look of the jelly.

All of the bakers are adding artificial flavourings

to their main jelly features before setting them in the fridge.

I was originally going for elderflower,

but realised it tasted a little bit of smelly feet.

- Did it? - Yeah.

How often have you eaten feet?

- I've already eaten one. - That's answered a lot of questions.

Getting quite firm which is a really good sign.

I'm worried about jelly not setting enough.

That could be a big issue.

With the large elements setting,

most of the bakers are making the coloured jelly they'll use to make the jelly art.

This is becoming more and more blood-like isn't it?

Vampires can't see me do that.

Know any vampires?

Yeah, there's one standing next to me,

- apparently. - Hey. That's a rumour.

You have got quite a lot of neck exposed though.

They're not as set as they normally are.

I'm actually gonna do the fish again.

Fly, little fishy.

Wouldn't do that to mine at home, promise.

Inspired by the real one in her garden,

Laura's jelly art will be a koi pond

complete with fish and injected aquatic plants.

It will sit atop layers of genoise sponge,

raspberry mousse and white chocolate bavarois.

I mean, it sounds amazing. The flavours are often good from you.

So we expect that. What are you using to set your jelly?

Agar-agar, which I imported from Australia,

erm, which I think is like professional use for this kind of thing.

Will it be clear enough?

It does set clear.

Is the grasshopper, is that part of it as well?

Who's that guy?

- Oh, no. - Isn't he sweet?

He's gonna be in the pond.

- He'll be in it, as well. - Yeah.

Thank you. Good luck.

Very good luck.

I need it.

Let's wait and see what these ones do.

While Laura needs her fish to set before filling her pond,

Dave's opted for a paint-as-you-go approach to his aquatic-themed jelly art.

My jelly art is layered.

Each layer will build up an image of like a 3D perspective of a beach scene.

That goes in the fridge to set then I put another clear layer on,

then I've gotta do another colour layer and so forth.

Dave's jelly incarnation of surfers' paradise Newquay

will taste of apple and guava,

riding a wave of fudge cake and clotted cream mousse.

- Do you surf? - I tried to surf.

It's the thing that you go, "I wanna be good at surfing."

Then, "It's too hard."

Yeah, like, "It looked easier."

- On Point Break it looks easy. - Yeah. What a great film.

If they remade it with me and you, you'd have to be Keanu

and I'd have to be Swayze.

- Yeah, you reckon? - Yeah, not reckon. That's a fact.

Er, my dad's dog's called Swayze.

- After Patrick Swayze? - After Patrick Swayze.

Wow.

Swayze, if you're watching this, respect.

Good luck.

While I'm waiting for it to set, I'm gonna start my cake.

For the foundations of their jelly constructions,

most of the bakers have chosen a type of sponge.

Just making my genoise sponge.

I think it should be pronounced "gen-oir,"

but I'm from Gravesend, so it's a "genoise."

Does it annoy me when people say "genoise"?

Well, if you're gonna speak a language, you've gotta make the effort.

And that's about all I'm gonna say.

They'll be in 170 for about 20 to 30 minutes,

quite a broad window I've given myself there.

Putting that in for 40 minutes.

I need it to be fudgy, I don't want it to be dry inside.

But Marc's two-tiered creation will be underpinned with airy meringue.

This is a hazelnut dacquoise, basic French meringue with folded nuts.

While Hermine's risking possible subsidence

by adding a cherry liqueur drizzle to her genoise sponge.

Who can possibly hate a cake with a bit of alcohol in it?

Her sponge needs to hold up two mousse layers

and a domed jelly decorated with a giant poppy flower.

She's wrapping the whole cake in a chocolate collar

and finishing with a white chocolate ganache.

So, when we put our knife through, is it gonna hold?

Well, I hope it does.

Did it hold in practice?

- I've practised them separately. - Oh.

And I've never put one on top of the other.

So, it's gonna be a first.

And have you done injecting jelly before to make flowers?

A couple of times.

It is a bit tricky 'cause the jelly can split.

- Good luck. Thank you, Hermine. - Thank you. Thanks. Gonna need it.

While Hermine's gambling with a soggy sponge...

Shall we name them as we put them in?

...Laura's showstopper is taking solid shape.

Which one's got evil eyes?

Sorry, Paul, in you go.

I'm gonna move on to the strawberry mousse.

As well as the baked element and melt-in-the-mouth jelly,

Prue and Paul want to see a perfectly set mousse.

I've got orange juice and cranberry juice to reduce down,

and this is gonna be part of the base for my mousses.

Clotted cream going in.

Gelatine will be added to this.

It just helps the mousses set 'cause we do not want another ice cream splat.

Can't. Having nightmares about it.

It did say stir in the egg yolks and it's gone kind of gloopy.

Peter's also trying to make his mousse less loose...

I'm adding in a bit of corn flour

to make the custard base for the mousses slightly thicker.

...but he's the only baker whose use of custard extends to his jelly art.

Now, I'm making the panna cotta for my moulded panna cotta shapes.

Just wanted to make sure I get every step right.

Can't be doing with easy slip-ups today.

His panna cotta will form Christmas decorations

to fit to the inside of his clear snow globe jelly.

The extra sturdy cranberry and orange juice mousses

will hopefully add stability and fill the cut-out centre of his sandwich cake.

Is there enough time to set everything?

Hopefully so.

How long did it take to set in practice?

Don't know. I didn't time it completely.

- You didn't time it? - No.

- That's useful. - We'll do it today.

- Good luck. - I've got faith.

- Thanks. - Good luck.

Fakey cakey bakers, you have one hour left.

Righty-ho. Rinky-dink. Okay-dokey.

I need to stay at a nice, fast lick.

The bakers need their mousses to start setting

and their baked elements cooling...

I'd better get my prick.

I've cooked it on a lower temperature for longer

to purposefully give it a really crunchy texture.

...before they return their attention

to the star of this week's showstopper.

Sideways swimming fishies.

I think with the flowers above it, it should look okay.

Here we go.

When you insert it in the cut,

as you press and draw back, that fills it with colour.

It's a crazy technique.

Just doing lots of petals.

It's got a ragged edge to emulate the peony, really.

Now, I'm gonna do the weirdest thing in the world, cookie cutting panna cottas.

Oh, you bugger.

Didn't want that to happen.

These are reindeer.

They're being a little bit tricky today.

This is quite loose.

Come on. Got a blockage.

It's kind of baking.

Baking but not as we know it.

Well, I'm not out of the wood yet.

My mousse still hasn't set.

It's like surgical operation, isn't it?

Hopefully the jelly won't feel any pain afterwards.

I might get some jelly flowers

- put into my liver. - Yeah.

- Will you do it? - Yeah.

I don't wanna be out though, I wanna see it all.

Wow, look at that.

- Yeah, get in there. - Tremendous.

Gonna call myself the jelly Picasso.

I like the look of it.

Didn't know I had it in me.

I'm heating up the inside bowl here to melt the edge of the jelly.

And I'll be able to add in the panna cotta figures now.

This is so annoying.

You've got a bit hanging off and you don't know where to start it.

Looks tricky.

- So sorry. - We're talking about opening foil

so we'll leave you.

Matt, you stay there until you've worked it out.

I've got to figure this out.

This is gonna be the bottom of the jelly.

Where you look through it, you see a green background on the bottom,

then the flowers can lift.

Just wanna seal the top.

I think I'll put it in the fridge like that.

I think I've figured it out, Laura.

Notorious for my mess, aren't I? You'd be disappointed if I wasn't.

Bakers, you have 30 minutes left.

Just need it to set and then I need it to release from the bowl perfectly.

With his cake setting in the fridge,

all Dave has to do is wait.

For the rest of the bakers, it's time to build.

You all right?

Things haven't set as much as I'd like them to.

How do I do this?

Oh, help, help, help, help, help.

It's okay, it's okay.

Why is this so stressful?

It cracked a bit on the side.

Do a lot of DIY here.

Bakers, you have 15 minutes left.

I'm going to attempt to put the jelly on the cake.

Then the jelly on the jelly.

I'm gonna dip this in some hot water.

Held too briefly in the water,

the bakers risk tearing the jelly when they flip it over.

It all hangs on this.

It's hot as well, this water.

Leave it too long and they risk melting it.

That is very melty.

Too melty, probably.

- Releasing now. - Come on, Pete.

That does not wanna come.

Come on, release.

Bloomin' heck.

We have a wibble-wobble.

Jeepers creepers.

That's not awful.

Bakers, you have one minute left.

Oh, gosh.

Oh, I did it.

Bakers, your time is up.

Done it. Yeah!

Please step away from your jelly art desserts.

I'm so happy with that.

I think it looks really cool.

Look at what happened, I've done a jelly cake.

The good news is I never have to make one of those again.

After four and a half hours of jelly artistry

and with a place in the semi final at stake,

the bakers have to face the judges.

Laura, would you like to bring up your showstopper.

You can see it reminds you

- of, uh, a pond. - Yeah.

I love the way you've put the flowers in there.

It's got bubbles in it. That's the koi bubbling.

- Yeah. - It's brilliant.

I'd like the sponge to have been covered.

- Oh, okay. - So it looks neater.

That jelly looks nice and soft.

Mmm. The raspberry mousse is particularly good.

- Thank you. - Lovely.

- It's perfect. - Lovely.

Every layer is excellent. The jelly melts in the mouth,

the elderflower works really well, every single texture,

every single flavour is spot on for me.

- Wow. Thank you so much. - Well done.

Thanks.

- Smashed it, well done. - Thank you.

David, I think it is absolutely astonishing.

It is completely beautiful. They are my colours exactly.

Yeah, if Prue was a jelly design cake, that'd be it.

Erm.

Very clever.

I've given you a massive piece.

David, that is so neat.

Thank you.

Jelly is fantastic. It's nice and light, melts in the mouth.

But your downfall is the bit underneath. Is that clotted cream mousse?

- Yes. - Too much gelatine in it.

- Yeah. - It's too stodgy.

Your sponge itself, I'm not getting chocolate,

and I'm certainly not getting the fudge. So when you eat that with that,

- it feels dry. - All right, okay.

I wouldn't be quite so harsh. My only quarrel is with the mousse,

which isn't as silky soft as you expect.

But do you know what, I think it's quite an achievement, David, really.

- Thank you. - I think it's beautiful.

- Thank you. - Well done.

- It does look phenomenal. - Cheers.

It's very abstract.

So that's a reindeer, and that's a snowman.

And that's a Christmas tree. Then it's repeated.

I don't think it looks very like a snow globe.

Needed bolder colours.

When you think of a Christmas tree, you don't think pale.

- Yeah. - You needed more vibrancy to it

'cause it's a bit pastel.

Let's have a look inside.

There's mousse right down to the centre.

Not the easiest cake to cut.

No.

I question whether those mousses are actually set properly yet.

They're very, very soft.

Okay.

Your sponge is slightly overbaked, you can tell by the colour.

It shouldn't be as dark as that.

The flavours, though, are beautiful.

I think the main problem is with the size.

Because it's difficult to get a huge slice out.

And because the mousses are only just set, it's just like a good trifle.

- I'm gonna have the other mouthful. - Thank you.

- Well done. - Well done, Peter.

Well done, Peter.

The strawberry mousse looks curdled and not set.

- Yeah. - This is gonna be an interesting cut.

It's on a board, as well...

The jelly's on top of a board?

Yeah.

Oh, dear. It's slightly overdone.

- Yeah. - It's like concrete.

Oh, dear.

Excuse me, Prue.

Is that meant to be mousse, that chocolate?

- Supposed to be. - Is it?

That's more like a ganache.

Your chocolate is hard.

- Yeah. - The mousse split.

- The dacquoise is overbaked. - And the jelly is...

The jelly's too rubbery.

But besides that, brilliant.

I like the design. You're the only one

- who thought to do a two-tier. - Yeah.

I just don't think you organised the cake as a one-piece.

- I don't think the concept was right. - No.

Right.

- Beautiful. - Absolutely.

- Thank you. - Straight out of a Parisian patisserie.

And I'll tell you what, I'm a hot stuff gardener

and that is the most perfect Japanese poppy.

Thank you.

Right.

It's absolutely gorgeous.

The raspberry, the chocolate mousse work beautifully well together.

And you've got that aromatic flavour coming from the jelly. Fantastic.

All the layers are interesting.

The poppy top is fantastic.

And you know how to make genoise, and you've made a perfect one.

- Thank you. - It's a real triumph, lovely.

Well done, Hermine.

Oh, the white chocolate ganache is delicious, too.

- It is. - Take it away.

Go away before we find something

- to complain about. - Thank you.

Well done.

I just can't believe it.

I was happy enough getting a jelly cake out.

And those comments,

oh, my God. I just can't believe it.

That went great, didn't it?

Er, it could've gone... It could've gone better.

This is by far the week I'm closest to the bottom of the pile.

I'm not sure if I've done enough. I think I have.

Wow, that was incredible.

It was good.

I think it was the most amazing day today.

- Hermine? - She's done an amazing job.

It reminded me of looking in the window of Fauchon in Paris.

You know, it's got that elegance to it.

And Laura's was really good. It was a bit untidy round the edges.

- Yeah. - But the cake was great,

the two mousses were good. The topping was lovely.

When you look at David's, for me, it was two halves.

The top half was amazing.

Probably the best one. But, for me, the bottom half didn't work.

Peter's tasted really nice,

but it wasn't the best thing he's ever done.

- You said it was too big to cut. - It was, a bit.

When you cut a slice, you wanna be taking that around to show people.

- Yeah. - As opposed to Marc's, a chainsaw.

Because the dacquoise was just overbaked.

- I could've stood on that. - Poor Marc.

I felt so sorry for him.

- Yeah. - We all do.

Nothing went right.

We're beginning to narrow it down, so we're looking at mistakes.

The technical was bad for all of them,

even for the winner, Laura.

Then we look at the signature, it was fairly tight,

you know, they all managed to produce mini cheesecakes of one form or another.

So when it came to the showstopper, we've gotta look at that more carefully

because it was a four and a half hour challenge.

You can't just brush that off.

We've got to look at the showstopper properly.

Bakers, I have got the great job of announcing who is Star Baker this week.

Before I do that, I just wanna say that showstopper was off the hook.

It really was amazing, so well done, all of you.

Now, this week's Star Baker is...

Hermine.

- Well done. - Thank you.

Wow. Thank you.

Well, it falls to me then to tell you who's leaving us this week.

It's someone who's been on an incredible journey,

and I know that that journey will continue after this show.

And the person who is leaving us this week is...

I'm so sorry, it's Marc.

It's okay.

- Come on. - See you.

- Give us a hug. - Cheers, mate.

Enjoy the sun.

Yeah. Thank you, Prue.

Oh, I'm sorry.

I knew I'd reached my limit this week.

I'm feeling, erm, surprisingly okay, actually.

- I'll miss you. - You, too.

I've come to the Bake Off to kind of face my anxieties,

failure, all those things that, as people, we're uncomfortable about dealing with.

I've definitely learnt more about myself.

Maybe, from what lots of people have said, it's just to give myself a bit more credit

as well, which I don't.

Cheers, Paul.

Marc's been great.

He's been on probably the biggest journey out of all the bakers.

He started off pretty badly, and then, as each week has passed by,

he's got better and better and better.

And it's a shame to see him go.

- Survived. - Just.

I'm through to the semi final. I'll take that.

It's kind of hard right now 'cause it's like, fortunate for me,

but I'm gonna miss Marc and it's a bit of an odd feeling.

Bittersweet.

Happy you've got through but the shine's taken off of it,

especially when you lose someone you're close to.

And, erm, I think Marc was, erm, a real gent.

- Well done, Hermine. - Thank you.

Can't believe it. I still think myself in the tent,

nervous about whether that jelly will set or not.

And I can't believe they liked that flower and the whole thing.

Aren't you a clever girl?

Hermine, her second Star Baker in a row.

She is an amazing baker.

In the past, she's done really well because she's kept it quite safe,

but this time, she made this amazing Japanese poppy.

It was just beautiful.

Semi-final week next week.

And we've got four fantastic bakers,

and I still cannot call who's gonna be in the final.

I don't think it's sunk in yet that the semi final is coming up.

I don't... It just doesn't feel real.

Like, mind blown.

>>>>oakislandtk www.opensubtitles.org