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00:00Last time, let's get your meringue on, saw the first ever meringue week, it's going to be down to the wire, Jasmine, it's not going to happen, landed a new handshake, I'll do it with my left hand, Toby got a regular one, and the ultimate accolade, the star baker is Toby, can't believe it, I hope I can keep it up, Ian's flavours, don't like the coffee and I don't like the chocolate, really, put him in the firing line, but it was Leslie, this is the bake off and we are looking for good meringues,
00:28whose time in the tent was up, I've got over half way and I'm very proud of myself, this time, it's dessert week in the quarter finals, now that's a panic, with a scorched signature, a steamy technical, and a towering twist of an English classic, can't afford for it to fall over, who will soar into the semi-finals, time is ticking away, that was quite philosophical, and who, come on, come out, will have a wobble,
00:58this is the big moment.
01:00I'm excited for quarter finals, it's like the finals, but not as important, so.
01:26No, it's not the finals, but divided by four.
01:28Yeah.
01:29It's the quarter finals, that's pretty mad, it's great, what an achievement.
01:35You've got this, come on.
01:37It's so mad to think that there's just five of us left here, and also such a, like, amazing group of five people, the other seven were rubbish.
01:49Go on, gal.
01:49Good luck.
01:50I don't think I've given myself time to think about the fact that I'm actually in the quarter finals, like, I'm kind of speechless.
01:58I did not think I would make it past the first couple of weeks, so the fact that I'm here is either a miracle, or I'm actually decent at begging.
02:07Dessert week. Practice has been indulgent. I think I've gained weight this week, but, um, I feel jolly.
02:14Oh, welcome back to the Tent Bakers. It's dessert week. This is what Bake Off is all about.
02:23For your dessert week signature challenge, the judges would like you to make a highly decorated Basque-style cheesecake.
02:32This cheesecake, characterised with a burnished top and a silky smooth creamy centre, originated from the Basque region in Spain around the early 90s.
02:43In the early 90s, we were working on Britpop, and they were working on burning cheesecakes.
02:48The judges would like your delicious take on this modern classic.
02:53You have two and a half hours.
02:55On your marks.
02:56Get set.
02:57Bake!
02:57OK.
03:01I actually love Basque cheesecake, but putting one together in two and a half hours, it's really tricky.
03:06I told my mum, and she was like, oh, Basque cheesecake, they're the best.
03:11Basque cheesecake is very different from a New York cheesecake, which is quite heavy.
03:16This is as light as anything.
03:19It's like a cross between a very rich set custard and a very light sponge cake.
03:25I've never actually properly had a Basque cheesecake.
03:28I mean, I know the general concept of it.
03:30Just egg, sugar, cream cheese, all that.
03:33A Basque-style cheesecake is all about burnt, or the browning of the top and sides.
03:37It's normally been baked in an oven that's quite high, so it ends up being almost jelly-like when it comes out of the oven, and that's what we want.
03:43But if you want to bake it, it's too liquid, and as you bring it out and try and release it, it will just split and fall apart.
03:49It's getting serious now, isn't it?
03:51It is getting serious, to be fair.
03:52You'd never crumble.
03:53You're like, good little pun there from me.
03:56Ultimately, I'm looking for an absolutely delicious cheesecake.
03:59We're right down to the last five bakers.
04:01They should be able to do this.
04:05Morning, Jasmine.
04:06Hello, Jasmine.
04:06Hi, Jasmine.
04:07So, Jasmine, you are now carrying the flag for the women.
04:10Got to stay in there for the girls.
04:12Represent in vibes.
04:13No pressure.
04:13No pressure whatsoever.
04:15Tell us all about your Basque cheesecakes.
04:18I'm going to be doing a lime cheesecake, and I'm going to have some passion fruit, mascarpone, curdy cream on top, and then some fresh mango on top of that.
04:26You like your passion fruit, don't you?
04:27I love passion fruit.
04:28You've been using it quite a few times, haven't you?
04:29I know, I can't get away from it.
04:31Last woman standing, Jasmine, will decorate her lime-infused cheesecake with candied lime peel, mint leaves, and sliced mango, which she'll shape into a rose.
04:41These are my favourite summer flavours, and when it's 30 degrees outside, all I want is mango and passion fruit.
04:47Makes me feel like I'm somewhere exotic.
04:49And she's not the only baker using exotic flavours.
04:52In the pan at the moment, I've got the pulp from 12 passion fruits.
04:57I'm doing passion fruit because I'm passionate about putting fruit in my bakes.
05:02Morning, Toby.
05:03Hello, Toby.
05:04We want to know about your Basque cheesecake.
05:06So, I'm doing a passion fruit and white chocolate Basque cheesecake.
05:09I'm going to do a 50-50 split on the batter, and then I'm going to add white chocolate ganache to half, and passion fruit jam to the other half.
05:17Lovely.
05:17Tempered chocolate passion fruit shells will sit on top of Toby's marbled cheesecake.
05:24He'll zigzag whipped white chocolate ganache, and plans a final flourish of crispy sage leaves.
05:30Tell me, how do you feel coming into this week, based on last week?
05:33Do you know what?
05:34I think I've felt more confident practising in the build-up to the week.
05:37It seems calm.
05:38We've been a star baker.
05:39Well, it's a good feeling.
05:41Good luck.
05:42Thanks very much.
05:43Have I got you a star baker?
05:44Yeah, that's me.
05:47One week and one week only.
05:49To secure their place in the semifinals...
05:52Got the jam, got the lemon, got the sage.
05:54The bakers must impress with beautifully balanced flavours.
05:58Orange zest and vanilla.
06:00It's very tasty.
06:01Too strong, and they'll overwhelm the cheesecake.
06:04I'm going to put so much vanilla in, and I've grated a zest of eight limes.
06:09Too weak, and they'll taste bland.
06:12Orange extract, orange zest.
06:14And a little bit of orange food colouring as well.
06:16Are you doing citrus business?
06:19Citrus business.
06:20Everyone's doing citrus business.
06:21They're doing orange, aren't they?
06:22Orange, everything, and cardamom.
06:24I actually don't like my cheesecake, either.
06:26You don't like it?
06:26No, I don't really like cardamom and orange.
06:29Do you like baking?
06:30No, not really, not at this point.
06:32Do you like me?
06:33I love you, Noel.
06:34Ian may not be a fan, but he's still hoping to impress with his Christmas box cheesecake.
06:40Festively decorated with candied oranges, orange curd, mascarpone cream, and cardamom twils.
06:46I just sort of make it look a bit Christmassy.
06:49But not covering up the burn.
06:50Not covering up the burn.
06:52Are you confident?
06:53You know what?
06:53I had my last day of practice went really well.
06:55So everyone around you was patting you on the back?
06:57Yeah.
06:58Good.
06:58Not here.
06:58Unless you want to pat me on the back.
07:01I would love that.
07:02I think I need it right now.
07:03What, me?
07:04Yeah.
07:05Do you want to pat on the back?
07:06A Hollywood pat.
07:07Well done, mate.
07:07Yeah.
07:08Good luck.
07:08Oh, I really needed that one.
07:10Good luck, yeah.
07:12Right.
07:12I just need to get this on here.
07:14Oh, that orange is way too strong.
07:15Damn it.
07:16Oh, well, it'll be fine.
07:17Whilst Ian plans to dazzle the judges with his bright orange cheesecake.
07:22Today is all about black.
07:24Through and through.
07:25Tom is toning it down.
07:27I feel like they're going to look at it and go,
07:28that doesn't look appetizing.
07:30Morning, Tom.
07:30Morning, guys.
07:31How are we doing?
07:32So I'm taking Bert to the absolute extreme
07:34and I'm doing a black sesame cheesecake that will be black.
07:38And the sesame flavor is in the...
07:40In the cheesecake itself.
07:42Cheesecake.
07:42I mean, I must say that I'm not quite sure that it sounds wonderful,
07:46but we'll see.
07:47Okay.
07:48Hoping it tastes wonderful,
07:50Tom's Onyx offering will have a black chocolate lemon on top,
07:54which when cracked will ooze a bright lemon curd.
07:57His only color deviation.
08:00There's black everywhere.
08:02There's black everywhere.
08:03Let it be.
08:03Tom, you're in the quarterfinal.
08:05I know.
08:07Quarterfinal.
08:07Feels more intense because there's just five of you.
08:09It's quieter.
08:10It's less fun.
08:11It's less fun.
08:12What are you on about?
08:12It's less fun.
08:13I'm here, bab.
08:13You guys help make this whole thing a little bit lighter and easier.
08:16Yeah, yeah.
08:17Otherwise, if it's just brew and pour...
08:18Dry.
08:19Quote.
08:21Right.
08:22Going in the oven?
08:23First one in the oven.
08:24Ah.
08:25I'm going in.
08:25It needs to bag for 45 minutes
08:27and then it needs to chill almost fully.
08:30This is going in.
08:32With their cheesecakes in the oven...
08:34I'm at 200.
08:35I'll just temp check the middle.
08:36Keep temp check in the middle.
08:37And then, yeah.
08:38But it's getting hot,
08:39so I need to hurry up
08:39and temp some chocolate now.
08:41Attention turns to the toppings.
08:43I'm making a sake plum gel.
08:46Plums, they remind me of my grandad.
08:48I just remember him always eating them
08:49when I was younger.
08:50God bless Bernard.
08:54In a tribute to his beloved grandad,
08:57Aaron's topping his vanilla
08:58and nutmeg-flavoured cheesecake
09:00with plum slices.
09:02A sake plum syrup
09:03and dark chocolate curls.
09:06I love a plum.
09:07It's like a peach loaf.
09:08It's hard to get a good one
09:09sometimes.
09:10If you get a real juicy plum.
09:14Do you like a soft plum
09:15or a hard plum?
09:16It's got to be just in the middle,
09:17isn't it?
09:18Yeah.
09:18If they're too soft,
09:19they go a bit tasteless.
09:20If they're too hard,
09:21no good.
09:22Sharp.
09:22No one wants a sharp plum
09:23in their mouth.
09:24Very true.
09:25You do want a succulent plum,
09:26don't you?
09:27Yeah, something you can get
09:27your mouth around.
09:32Bakers,
09:32you are halfway through
09:34to quickie.
09:36Shall we have a quickie?
09:37Yeah.
09:39I'm just going to check my cheesecake.
09:41To achieve the burnt top
09:42and wobbly centre
09:43that the judges are looking for,
09:45the baker's oven strategy
09:46is key.
09:47Great.
09:48So now I've just turned
09:48down the oven to 200.
09:49So it's got that first blast
09:51to start setting that outside.
09:52Bake too high for too long
09:54and their cheesecake
09:55will curdle and crack.
09:56I'd love to have my cheesecake
09:57out of the oven right now,
09:59but that is not happening.
10:00Too low
10:01and it won't caramelise or set.
10:03It's not browning at all.
10:04I don't know why.
10:07Is your cheesecake browning?
10:09No.
10:10That's not either.
10:11Is yours normally by this point?
10:12Yeah.
10:12Same.
10:14Should we whack it up?
10:15I put mine on 230.
10:16Yeah, I might do that as well.
10:17All right.
10:22I need to start an orange curd now.
10:24You're very limited with this
10:26because you don't want
10:27to cover up the top too much.
10:28These are just my
10:29black chocolate lemons.
10:30Just trying to get this chocolate
10:31as dark as possible
10:32so that it matches
10:33the colour of the cheesecake.
10:34The cups are purple
10:36tempered white chocolate.
10:37Brits need to be filled
10:38with white chocolate ganache.
10:40Curd is going to be good.
10:41I'm going to save some of this curd
10:43because I don't know why,
10:44just in case.
10:45The contingency curd.
10:47Oh, my gosh.
10:48Just split it.
10:50It's like white chocolate butter.
10:52My white chocolate cream
10:54looks like it's splitting,
10:55but it looks...
10:56That was on a desert island.
10:58It's not surviving, babes.
10:59Oh, but it tastes amazing.
11:00It tastes really good.
11:02So good.
11:03I'd drink that like a milkshake.
11:04It tastes great.
11:05Mmm.
11:06It doesn't feel curdled
11:07in your mouth at all, does it?
11:08But it just looks...
11:09Just do that, but better.
11:12Oh, cheers.
11:13Do that, elevate.
11:14Got it.
11:15Got it.
11:15Now I know what I need to do.
11:18Okay, we're done.
11:19Come a night.
11:22Actually, maybe another minute.
11:24Maybe another minute.
11:26Nice and cracked.
11:28And burnt and delish.
11:29I'm going to get that in the freezer
11:30to just start chilling down.
11:32I think it can take another five.
11:34Oh!
11:35This is rising like mad.
11:37Wow, look at that.
11:38Shall I grill it quickly to burn it?
11:40I don't know.
11:41Do you know what?
11:41I'm not going to.
11:42It looks so much more burnt.
11:46It's got a wobble.
11:48Yeah, it's tickling off for me.
11:50I think that'll be fine.
11:52I'm literally shaking.
11:53Oh, my gosh.
11:56We have a cheesecake and it stands.
11:58Oh.
11:59She's big.
12:00She's got a good rice.
12:01Thank God.
12:02That took forever.
12:04There we go.
12:05Bakers, you have half an hour left.
12:10Are you wiping your rubber gloves?
12:13You look like you've killed someone
12:14and you're cutting them up
12:15so the police don't find the body.
12:18Imagine if we saw Paul's shoe
12:20in his proving draw.
12:23Orange curd.
12:28Punchy.
12:28This is what I'm going to hide the lemon curd in
12:30on the top of the cheesecake,
12:31so it should be a nice little surprise.
12:33Whilst most of the bakers
12:34crack on with their decorative elements.
12:36What peel are you doing?
12:37I'm doing lime.
12:38Orange.
12:38I love orange candy peel.
12:40Toby's still having issues
12:42with his whipped ganache.
12:43Oh.
12:45Forgot about that and curdled it.
12:47Oh, gosh.
12:48This is so stressful.
12:49Third time lucky.
12:49Oh, these oranges are looking cool.
12:51I'm really happy
12:52with my little twisted candy peel.
12:54I think it will look cute on top.
12:56You love a bit of lime, don't you?
12:57I love lime.
12:58Do you like margaritas?
12:59I love a mojito.
13:00The problem with mojitos,
13:01you can drink about 17,
13:03then the next day you go,
13:04I'm blind.
13:07I think it's split again.
13:09How long do we have?
13:10Bakers, you've got 15 minutes left.
13:1315 minutes is not a good amount of time.
13:15Let's see what happens.
13:16Bass cheesecakes are not designed
13:18to be demoulded.
13:19There's a reason in Spain
13:20they serve them in the paper.
13:24You've got the burnt bottom,
13:25so I'm happy.
13:26You know?
13:27Just don't want to feed
13:28the judges paper.
13:29Slightly terrified.
13:30I need to get this
13:32somehow off of here.
13:34Don't like this.
13:35Don't like this.
13:37Can someone lift that off the bottom,
13:39please?
13:39Please, please.
13:39Can someone lift the bottom?
13:41I don't think anyone can.
13:43Toby.
13:44Could you give me a hand for one second?
13:45Pull that wrapper away.
13:47Where?
13:47Here?
13:47That one.
13:48Yep.
13:48Yep.
13:50F***.
13:52Damn it.
13:54Split.
13:55Oh, dear.
13:56There's all one thing
13:57I didn't want to happen.
13:58Going again.
13:59Third try on the whipped
14:00white chocolate.
14:01In here is
14:02sake plum gel.
14:03You want it to be quite tart
14:04because the cheesecake's quite sweet.
14:06But I don't want it to be...
14:08I don't want it to be a bit like...
14:10Making a little flour out of mango.
14:13Oh, I'm not really going to be able
14:13to think about this too much.
14:15I think I'm just going to have to do it.
14:16I can still pull it back
14:16and cover the splits.
14:18All I've got to do
14:18is plop a lemon on top.
14:19How hard can it be?
14:20How much time left?
14:21Bakers, you've only got
14:22one minute left.
14:23Don't panic.
14:24Now panic.
14:25Oh, goodness me.
14:27I'm stressed.
14:28Blackberries.
14:29A bit of mint.
14:30The candied oranges
14:30turned out pretty good.
14:31Hopefully you won't seal splits.
14:32Oh, my God.
14:33My hands are shaking so much.
14:35Okay.
14:36Oh, crispy sage leaves.
14:38Just a little bit
14:39of this mascarpone on the top.
14:41A bit of lime zest.
14:42Passion fruit, maybe.
14:43Chocolate curls.
14:45Bakers!
14:46Your time is up.
14:48Please step away
14:49from your Basque cheesecakes.
14:53Okay.
14:54We're done.
14:55Can't say it doesn't look burnt.
14:56Smashed it, mate.
14:57Thanks.
14:58I split my ganache twice.
15:00Okay, bakers.
15:01You can step outside.
15:03Take your plums with you.
15:04Well done, kids.
15:05You can do no more.
15:07The top of mine split open
15:08whenever I was unmoulding it.
15:16The bakers' burnt Basque cheesecakes
15:19now face the judgment
15:20of Paul and Prue.
15:22Hello, Jasmine.
15:24Hello.
15:29Very pretty.
15:31It does look very pretty.
15:32It's stuck a little around the edge.
15:33Yeah, it's caught a little bit there, isn't it?
15:34But it's nicely brown.
15:37Proper burnt.
15:38I worked for that.
15:39Let's see what it tastes like.
15:44It is very delicious.
15:46And I like the texture.
15:47You've got the zest in there as well.
15:49Quite a lot.
15:50And it really carries the flavour through.
15:51I think you've done a great job with that
15:53because it's quite cooling as well
15:54with the passion fruit.
15:56The curd cream is delicious
15:57and it works well with the interior.
15:59Overall, very nice.
16:00I'm trying not to eat it.
16:02I'd like to just get stuck in and finish it.
16:04Thank you, Jasmine.
16:11Looks great.
16:12Very neat.
16:13Love the chocolate work on the top.
16:14If it was in a window of a pastry shop
16:16it would have tracked your eye.
16:18That's what I like to hear.
16:20Very good.
16:21Hopefully it tastes good.
16:22Well, let's hope so.
16:24It's as smooth as anything.
16:27It's just set.
16:29But it's holding.
16:29Perfect jelly wobble.
16:31It's been baked really well.
16:32You've got the lovely plum sitting on the top
16:34which gives it a little bit of sweetness as well.
16:36But you need that sour cream.
16:37So together, it's quite a refreshing eat.
16:40You've done a great job with that.
16:41It's lovely.
16:42Thank you so much.
16:51Well, I must say
16:52it looks as if it's perfectly baked.
16:55Well done.
16:56Let's see what it tastes like.
16:59That is rich.
17:04Very rich.
17:05But very delicious.
17:07Needs more citrus.
17:08I'm getting it from the top, obviously.
17:10I'm getting the curd from the top.
17:12But inside I'm not getting it.
17:13It's just not punchy enough.
17:14Sure.
17:14Can I eat one of your little numbers here?
17:16Please, please do.
17:17Numbers, yeah.
17:22Is it lovely?
17:23Lovely.
17:23That's the sort of thing you want inside.
17:25You want the cream and then the zest as well.
17:28Hello, Tom.
17:39Hello.
17:40When you described it, I thought, that's not going to look attractive.
17:43Yeah, yeah.
17:44But you always surprise us, Tom.
17:46The goth cheesecake.
17:47It's definitely up your street, isn't it?
17:49It's a handshake.
17:51I mean, I don't know whether I find it attractive.
17:54Of course you do.
17:55Right.
17:55Give it a whack.
17:56Oh, look at that.
18:00Look at that.
18:03Wow.
18:07You need the lemon curd.
18:09The sesame flavour is there.
18:10It's not overwhelming at all.
18:11It's a very, very much a back note.
18:13Because you could argue there is very little flavour in that.
18:17I think it's more exciting to look at than it is to eat.
18:23Thank you, guys.
18:24I think it's genius.
18:26Thanks, mate.
18:32I like the candied orange.
18:34They look properly candied.
18:36Yeah.
18:36The bright yellow round, is that...
18:39That's the orange.
18:41That's just from the orange, or has that got...
18:42No, there's a little bit of foot colouring in it as well.
18:44There's colouring in it.
18:44I was going to say, because that was a little excessive.
18:46A little bit.
18:51You've got a lot of zest in there, haven't you?
18:53Yeah.
18:54I think it's a bit too much.
18:55It's almost on the bitter side.
18:57It's like you are grating away until most of the pith and not much of the zest.
19:01But I like the texture.
19:03And it's got a wobble.
19:05I think overall the bake is good.
19:06I love the decoration.
19:07I don't think you needed that yellow colouring.
19:09To be honest, I think you could have just stuck to the orange slices.
19:13It would have been simpler.
19:15Yeah.
19:17These two have taken the pith.
19:19I just put way too much orange into that.
19:23At this point, you can't really afford to have negative comments.
19:27I'm going to hope I do well on the technical.
19:29Pretty happy with that.
19:29Passion fruit cups as well on the top.
19:32Great.
19:32Prue did it in one as well.
19:34Chucked it back.
19:35That feedback felt quite brutal, I'm not going to lie.
19:38It feels like I missed their expectations in terms of what it should have tasted like.
19:41We'll draw a line under that bake, move on to the technical and just focus on that now.
19:52While the bakers could prepare for their Basque cheesecakes,
19:55they have no idea what awaits in their next challenge.
20:01Bakers, it's time for your technical.
20:03And this one has been set by the Duchess of Desserts herself, Prue.
20:09Prue, any powerful words of wisdom or advice?
20:12Yes.
20:12For this challenge, time is really tight.
20:15You'll have to do a lot of multitasking.
20:17And I'd advise that you read the recipe first.
20:21There you go.
20:22OK, as ever, this challenge is judge blind.
20:25So, Paul and Prue, see you later.
20:28Vamonos.
20:30For your technical challenge, the judges would love you to make
20:33six gluten-free orange upside-down puddings.
20:38Your puddings should consist of moist, fragrant orange and cardamom sponge
20:44topped with caramelised orange
20:46and served alongside a delicious, silky smooth creme anglaise.
20:51You've got one and a half hours.
20:53On your mark.
20:54Get set.
20:54Bye!
20:58Steamed puddings.
20:59I've never steamed a pudding before.
21:01Bad start.
21:02I've made orange and cardamom stuff.
21:03Haven't made orange and cardamom pudding.
21:05This should be fun.
21:06I think I know what I'm doing.
21:08There's a lot of instructions.
21:10I'm trying to take it all in.
21:11A lot of multitasking, and I don't do great with multitasking
21:14because my hair goes everywhere.
21:16Orange and cardamom puddings.
21:18Proper old school.
21:19I think this is a great challenge.
21:20I think it's a tricky challenge because you haven't given them the bake times.
21:23No, we haven't.
21:24The biggest problem is going to be getting the bake right.
21:27They're steaming these, sitting in a bain-marie, and it's really important to get that water
21:32level at the right height because if it's just at the bottom, it won't cook the top.
21:38On the other hand, if it's too full, it'll be like it was at school, stodgy and wet.
21:43Shall we?
21:44Beautifully baked.
21:45It's moist, and it's a real proper crumb.
21:48The intensity of that orange blended with the ground almonds.
21:51I love this.
21:52This is so good.
21:53Just the right level of cardamom.
21:55I'm not too sure whether I'm eating a cardamom or a bug.
22:01For this syrup, make a wet caramel using 30 grams of cast sugar.
22:05I want it to be a nice deep colour so you get the flavour, but not too deep that it's burnt.
22:09One more second.
22:13That looks all right.
22:14So, pour in the boiling water.
22:16I'm going in.
22:20Add sugar and bring it to a golden syrup consistency.
22:23You all right, Toby?
22:24How's it going?
22:24Do you like puddings?
22:25I do love a pudding.
22:26Actually, when I was younger, I always used to have the little pots of steamed pudding that
22:30you have in the microwave.
22:31Me too.
22:31One minute.
22:32Yeah.
22:32They're so easy to cook.
22:33So easy.
22:34I mean, who would do this?
22:35I wonder what would happen if you just went, oh, I'm not doing it.
22:37Yeah, maybe I could put my feet up.
22:38Yeah.
22:39Let's see how it goes.
22:39Yeah, cheers.
22:41This is smelling delicious.
22:43Add some syrup into each of the prepared pudding moulds, reserving the rest in a pan.
22:48Non-specific art measurements.
22:49So, I'm going to assume that we don't need too much eggs, otherwise we could make my sponge wet.
22:54How much are you filling?
22:55I'm going to put a little bit more syrup in there.
22:57Slice and prepare the oranges and place one in each mould.
23:00So, get out a nice little cookie cutter.
23:05That is perfect.
23:06I'm keeping his skin.
23:08My orange, it'll be fine.
23:10He says before he inadvertently messes it up.
23:13If I can get that over there, how much?
23:15You can have all six of these puddings.
23:17OK.
23:19Oh, let me have a go.
23:23Is that we wrong?
23:24Just stop.
23:25Is that we wrong?
23:25How do you feel about that?
23:27She just beat you at your own game in one.
23:30Unbelievable.
23:30I think it was the angle.
23:31So, make the sponge using the orange puree and then pour into the mould.
23:37Butter and sugar are in there now, so that's just going to get pureed.
23:40That's the plan.
23:43Come on, get on with it.
23:44I want it to be as smooth as possible.
23:46A velvety puree will give their gluten-free creations a deliciously moist texture.
23:53Put it in the big blender and I'm putting it in the wee blender.
23:56Yeah, it's getting there.
23:57But if the oranges have been boiled too far,
24:00they'll release excess juice, increasing the risk of a soggy sponge.
24:05That is perfect.
24:06I thought I would get more puree through.
24:08It's just juice.
24:09Fried almonds, steel-freezing flour,
24:12and I'm going to put a teaspoon of cardamom in.
24:15I put three-quarters of a teaspoon in there.
24:17It's super punchy, like, you have to be so careful with it.
24:20Two large eggs.
24:21That looks quite pale and fluffy.
24:23And now I'm going to add this puree.
24:26This is quite wet.
24:28Butter is done.
24:29Now I'm going to ladle.
24:31I need to work very, very quickly.
24:3355 in this, so do the same for all of them.
24:38Well, I've done the calculations really wrong.
24:40Flippin' heck.
24:43Cover with paper and foil.
24:45This is about not letting it ever get too much aggressive heat.
24:48And keep the steam in.
24:49Anyone good at knots?
24:51How's my knot tying?
24:52Not very good.
24:54I need to move quickly.
24:55Oh, God, the shaky hands.
25:00Bakers, you are halfway through.
25:03How much of a bain-marie do we do?
25:04High or not high?
25:06I'm just going to do it.
25:07Not all the way up, but just, like, relatively high.
25:09What I need is a little bit more boiling water.
25:12Ah!
25:12Hot.
25:14Overfill their bain-marie, and water could flood the tins as they bake, ruining the puddings.
25:20I'm going to do enough to get close to the bottom, but not touch the bottom.
25:24I feel like that's the right thing to do.
25:26Underfill, and the batter won't steam, leaving their sponges raw.
25:31I'm going to go just to the bottom.
25:35I'm feeling if I go any higher, I'll be boiling them.
25:37I need to go in.
25:38I need to go in.
25:41Great.
25:41They're in the oven.
25:43OK.
25:44How long are these going to need to bake for, then?
25:46I'm going to give them close to 40 minutes.
25:48I'd want to cook the orange for, like, an hour, but, alas, you don't have the time, sadly.
25:52Meanwhile, squeeze the juice of the orange ends into the remaining syrup,
25:58and flavour with cardamom, reduced to a pouring syrup consistency.
26:01This is the first time using cardamom forever, and I've used it twice a Monday.
26:05There's half a teaspoon's worth, so I'm just going to reduce this syrup down a good wee bit.
26:10Next is make the creme anglais.
26:12Vanilla pod, whole milk, double cream.
26:14That can go on just to warm.
26:16You crack an egg really well.
26:18I think you're cracking.
26:21Get out of here.
26:22Three medium eggs.
26:24Beat those up with the sugar.
26:25Now, as it's heated up, I'm going to carefully pour it into my egg yolks.
26:30I'm going to pop it back onto the heat and try and thicken it up a good wee bit.
26:34To achieve creme anglaise with a silky smooth texture,
26:37it requires gentle heating and constant stirring.
26:41It's very thin.
26:43Do I keep going?
26:45Well, like I said, that you can stand a spoon in.
26:47I'm going to cook it off a little bit more.
26:48Take their eye off the ball for a second, then it will split and become lumpy.
26:54Oh, my God.
26:55Oh, my God.
26:56I totally forgot about my custard.
26:57By the looks of it, we might have got away with it, but let's see.
26:59That's what I mean about it.
27:00I'm not good at multitasking.
27:01Bakers, you have 15 minutes left.
27:0715?
27:07Flipping Nora.
27:09Shall I take them out?
27:10I don't know.
27:11I have no idea what they're done.
27:13Oven drama.
27:14I've put my oven up to 170th, and I think I'm basically going to leave them in for as long as I can.
27:19I'm just going to do the test where you cover the back of a spoon.
27:21That's nice.
27:22I'm glad I caught that one.
27:24Oh, it's got a lumpy bottom.
27:26I think that's overcooked.
27:28I'm also overcooked.
27:29I'm going to blend it.
27:31Of course, it's done.
27:32I'm going to tweak this syrup, though.
27:33I feel like I could do with more cardinal.
27:36I'm just going to sieve this syrup so it's not got tons of bits in it.
27:39Oh, no.
27:40And I think that's running.
27:41I'm going to stop that now.
27:42So, I've done everything.
27:44I really want to take them out, but it was quite a wet sponge.
27:47I'd much rather be overbaked than underbaked.
27:49The risk is, can we then get it up in time?
27:51How much time?
27:52You have left?
27:53Bakers, you have five minutes left.
27:56Oh, this is so nervy.
27:57It's coming out.
27:58Oh, that's hot.
28:01No, these are coming out.
28:03All right.
28:04Schizzards.
28:05I need to work out how I'm going to turn them out.
28:08A little bit of force.
28:10They are literally wet.
28:11So hot.
28:13Ha.
28:15Okay.
28:16Not mad at that.
28:17Bakers!
28:18You've got one minute left.
28:20I need to get a move on.
28:21Blowtorch to caramelise the orange slices.
28:27Flipping heck.
28:28It's so caramelised.
28:30That's not looking caramelly.
28:31I think these look good, not great.
28:34Then coat the pudding in syrup and serve.
28:36First syrup, over it.
28:38Damn it, is it too thick?
28:40Oh no, it's sinking.
28:42Oh.
28:42Do they have a tiny spatula?
28:45Bakers, your time is up.
28:49Mm-mm.
28:50Please bring your puddings down to the gingham table and place them behind your photographs.
28:57Oh, mate, those look flawless.
29:00Can't wait to smash one of those bad boys.
29:06It's judgement time for the baker's gluten-free orange and cardamom puddings.
29:10Paul and Prue are looking for six flawlessly steamed sponges.
29:16Crowned with a shiny syrup, caramelised oranges, served with a silky creme anglaise.
29:23Let's start with this one.
29:25They do look a bit tatty.
29:26The caramelisation of the orange, I mean, it's broken up a bit, hasn't it?
29:30But it is there.
29:31The sponge looks a bit rough, doesn't it?
29:33It looks understeamed.
29:34How's the flavour?
29:36Very nice.
29:37Orange comes through nicely.
29:38The problem is, it's quite raw, that, in the middle.
29:40Yeah.
29:40I must say, the creme anglaise is lovely.
29:42It is good.
29:44These look a bit neater.
29:45I think the syrup could have been a little thicker.
29:48Again, a little understeamed.
29:50A little bit soggy there down at the bottom.
29:51Definitely soggy.
29:52Yeah.
29:53The flavour's good, again.
29:54And it's quite attractive.
29:56Let's have a look at this.
29:57That's not bad.
29:58No?
29:59I quite like the top.
30:01Yeah, I do too.
30:02Yes, that has been neatly done.
30:04Nicely blowtorched.
30:05Some are higher than others.
30:06I know.
30:06I think it's just more mixture went into that.
30:08Yeah.
30:08Have a look at this one.
30:09Oh, that's better.
30:10That's a better baker.
30:10Much better.
30:13Orange comes through really nicely.
30:15That is really nice.
30:16And it's good creme anglaise.
30:18Absolutely.
30:20Now, I quite like the look of these.
30:22And because that syrup is thick enough,
30:24it's sitting there shiny and nice.
30:26I like the oranges on the top.
30:27The oranges look really nice,
30:29but it's not so nice to eat the rind.
30:31Yeah.
30:32I do quite like that sponge.
30:34It's slightly underdone, but it's pretty good.
30:36I like the custard.
30:37I like the sponge.
30:38It just...
30:39You need to take the pith.
30:40Yeah.
30:41Yeah.
30:41You should take the pith.
30:43Moving on.
30:43I've got the streaks from the syrup on the top.
30:45It's very attractive.
30:46Nice height.
30:47What does this look like?
30:48Bit of torching.
30:49It's a little runny.
30:51Oh, yeah.
30:51Look at that.
30:52Nicely steamed.
30:53Yeah.
30:56Cracking flavour.
30:57Mm.
30:57Nice, deep flavour.
30:58Mm.
30:59Overall, I think that's decent.
31:01The flavour's good.
31:01It's intense.
31:02I like the custard.
31:03Did a good job.
31:04Interesting.
31:05The judges will now rank the orange and cardamom puddings from last...
31:09That was good.
31:11Slightly underbaked, but not as much as these two.
31:13...to first place.
31:15Right.
31:15In fifth place, we have this one.
31:17Aaron.
31:18It was just underbaked.
31:19Not in the oven long enough.
31:21Either that or the water not hot enough.
31:23Fourth spot, we have this one.
31:26Whose is this?
31:27Jasmine.
31:27It's very damp inside all the way through it, and that's the big issue.
31:30And in third place, we have this one.
31:33Who's that?
31:34Toby.
31:35It's really quite good.
31:36Properly steamed.
31:37In second place, we have...
31:40This one.
31:42You needed to take the pith off, but otherwise you managed to get it baked.
31:47Sorry about the pith.
31:49Which means...
31:50Tom.
31:52Woo!
31:54These are pretty well faultless little steamed puddings.
31:57They're as neat as a pin.
31:58You've got a thick enough syrup, depth of flavor.
32:02Very good.
32:02Thank you so much.
32:04I'm so happy.
32:04Because the best I've ever done is fourth.
32:06So to come first in a technical, that is more than I could have asked for.
32:09That said, it really means nothing, because I did not smash that signature, and it's all
32:13to play for tomorrow.
32:15This morning, I gave them too much pith, and this afternoon, I've given them too much pith.
32:21So I've just...
32:22I've taken the pith today.
32:23Aaron and I, like, did really well this morning in the signature, and then, like, in the technical,
32:28we both came, like, bottom two.
32:30So we've, like, completely swapped.
32:31So I feel like it all rests on tomorrow.
32:35Mm-hmm.
32:36Yeah.
32:41We're on the wrong side to high five.
32:43We can just a little one.
32:44Oh!
32:46And then there were five.
32:47I mean, they're doing really well, aren't they?
32:50There's a bit of movement this week.
32:53Tom's was quite impressive looking, but unfortunately, that was style and substance.
32:57I thought it was really beautifully executed.
33:00Unfortunately, it didn't taste great.
33:02I do think that Ian struggled a little bit with his flavor as well.
33:04He put so much orange in, so he became bitter.
33:07What makes it difficult is that Ian and Tom came first and second in the technical.
33:14I know.
33:14I do think the only person in a decent position is Toby.
33:17Oh, good.
33:18Because he's been the most consistent.
33:20It's getting to the point now where it could literally be any of the bakers who are leaving.
33:24Well, it's definitely going to be one of them.
33:26Hello, bakers.
33:37Welcome back to the tent.
33:38It's time for your showstopper and your last dessert week challenge.
33:42Now, after this, unfortunately, one of you are going to have to dessert us.
33:49That'd be quite sad, isn't it?
33:50Yeah.
33:51For your showstopper challenge, the judges would love you to make a sensational, celebratory, freestanding trifle.
34:01The judges are looking for an elegant and sophisticated multi-layer dessert inspired by the classic trifle,
34:09which consists of a jelly, custard and baked element.
34:13Now, the judges will be looking for something bold and highly elaborate, much like themselves.
34:19You've got four and a half hours.
34:21On your marks.
34:22Get set.
34:23Bye.
34:27Trifle.
34:28The most trifling of desserts is the trifle.
34:32Whoa, no, we lost an egg yolk.
34:34Let's keep our workstation nice and tidy today.
34:37After Blackgate yesterday, we don't need more of that.
34:41Today's showstopper challenge is my favorite pudding of all time, which is a good old English trifle.
34:47This is a freestanding trifle.
34:49Now, a freestanding trifle is all about setting.
34:52It's about the setting of the jelly.
34:54It's about the sponge being robust enough to be able to carry all that weight.
34:57As we all know, a trifle is delicious because it's kind of sloppy and wet and lovely.
35:01That does not line up all that well with making a freestanding trifle.
35:05It's going to be really tempting to put gelatin into the custard, extra gelatin into the jelly,
35:11because you want it to stand rigidly.
35:13I have bloomed an absolute metric ton of gelatin.
35:17Too much gelatin, it'll be like rubber.
35:20Too little gelatin, it's going to split and fall apart.
35:23I've got almost double the quantity of gelatin that you would normally use.
35:27I can't afford for it to fall over.
35:29But for me, it's all about color, vibrancy, and flavor.
35:31Picking a couple of hero flavors, running that through all the layers,
35:35and making everything just work together as one.
35:37Just want to make sure it's punchy and delicious, you know?
35:39We are looking for four bakers to go through to the semi-final next week.
35:43And we do have five very good bakers.
35:45This is going to be tricky judging.
35:47Morning, Tom.
35:48Morning.
35:49Hello, Tom.
35:50Tom, tell us about your trifle.
35:52So on holiday, my mum made us this just amazing dessert every night.
35:56We're in Greece.
35:56And it's literally just figs, toasted almonds, honey, and Greek yogurt, and that's it.
36:01So I'm just trying to take those flavors and just level them up into...
36:04Oh, right.
36:05...a very wobbly trifle.
36:06Hoping to win back the judges, Tom's trifle will feature layers of almond sponge
36:11soaked in creme de fig and Greek yogurt musseline,
36:14topped with a decorative jelly olive branch.
36:17Well, I like the sound of this.
36:18This is going to be unusual.
36:19I do trust your flavor combinations, your flavor levels I've questioned recently.
36:24I think that that is probably, after yesterday's feedback, my one small concern.
36:29Good luck.
36:30And Tom's not the only baker celebrating a family favorite.
36:33I'm making a classic sherry trifle with a bit of a twist.
36:39I'm using elderflower.
36:40But this is based on my Nanny Moe's sherry trifle that she makes for Christmas every year.
36:46A tribute to his Nanny Moe's famous Christmas trifle,
36:49Toby's layering sherry-soaked sponges with strawberry jam and vanilla custard.
36:53Wrapped in a decorative festive collar,
36:56it will be topped with an elderflower jelly poncettia dome.
36:59Is it a boozy trifle?
37:01Yes, yeah, so...
37:02Yes, Prue.
37:03I am too, Grandma.
37:05Let's all get dwankey on trifle.
37:07Come on, trifle has to have booze in it.
37:09Yeah, no, but there's levels of booze.
37:11When it enhances or when it overwhelms...
37:14And less is less.
37:15Yeah, I'm enhanced.
37:16More and more.
37:16Prue's overwhelmed.
37:17I'll try and meet you somewhere in the middle.
37:19Great.
37:19Thanks very much.
37:20So this gelatin looks pretty well dissolved now to me.
37:24I'm going to pour that into my kilo of honey.
37:27To cement their place in the semi-finals,
37:29their freestanding trifles must also deliver on flavour.
37:33It isn't me if I don't have a wee bit of alcohol,
37:35so we have some masala wine.
37:38And there's one baker in particular going all out to impress the judges.
37:42So for my champagne jelly, I do like champagne,
37:45but I do not like trifle.
37:47It's diabolical.
37:48It's a pariah of the dessert world as far as I'm concerned.
37:51Hi, Aaron.
37:52Morning.
37:53Tell us all about your trifle.
37:55So my trifle is called Trifle Haters Trifle,
37:58because I hate trifle.
38:00You can't hate trifle, it's the best.
38:02You're weird.
38:03I just don't like it.
38:04You know what, you're in trouble here,
38:05because it's my favourite pudding.
38:07My favourite, Will.
38:07And it's his favourite pudding.
38:10Aaron may hate trifles,
38:11but he's pulling out all the stops
38:13with layers of raspberry curd,
38:15chamomile custard and peach compote.
38:17Wrapped inside a chocolate collar,
38:19it will be topped in champagne jelly
38:21and vanilla chantilly cream.
38:24I love a trifle.
38:25Do you actually?
38:26I love a trifle.
38:27What's wrong with you trifle-loving people?
38:30What, you don't like trifle?
38:31I do not.
38:31Are you serious?
38:32God, do you like me?
38:33I love you.
38:34Oh, that's fine.
38:35Of course.
38:35You're not a trifle?
38:36You're not a trifle?
38:37No.
38:37That's not what all the men say.
38:41I've got a lot of layers going on here.
38:44When it comes to freestanding trifles,
38:47stability is key.
38:48We're just going to set these in the fridge.
38:51So allowing enough time for your jelly to set
38:54is a priority.
38:55So I'm going to put this through a cheesecloth
38:57and in the freezer.
38:59So I'll get the strawberry juice,
39:00but not any of the bits.
39:01So it will make a super clear jelly, hopefully.
39:04The name of the game today is strawberry.
39:07Jasmine's also holding nothing back
39:09with multiple layers of limoncello-soaked sponge,
39:13strawberry jelly and vanilla bavoie,
39:15finished off with lemon curd cream and fresh fruit.
39:19So when you practice this,
39:20you manage to get everything set in time?
39:22Yes.
39:23I've cut down my gelatin a bit,
39:25but I want it to hold so it wobbles a bit
39:27but it doesn't completely collapse.
39:29You don't want, like, rubber,
39:30but then you don't want liquid.
39:31It's that sweet spot.
39:32Good luck, Jasmine.
39:34So now I think I'm going to start my sponges.
39:38I have had a few problems making this, though.
39:41The most basic sponge ever.
39:43So hoping that doesn't happen today.
39:46Mmm.
39:47Spongy sponge.
39:48Those almond sponges,
39:49there's a lot of almond in them
39:50to hopefully really make sure that that comes through.
39:53This is my pistachio jacan,
39:54literally just a jacan sponge
39:57with pistachios in it.
39:59Very straightforward.
40:01How are you going to elevate your trifle today, Ian?
40:04I got a big dome with jelly arts
40:06that I'm injecting in with these wee boys.
40:09Yeah, I think Toby's doing that as well.
40:12Have you been, like, conferring with each other?
40:14We have.
40:14I don't know if he told you.
40:16I saw his first iteration of this trifle.
40:18It looked like intestines coated in bile.
40:21I'm not joking.
40:25Hoping his dessert is somewhat more elegant,
40:28Ian's trifle is inspired by his favourite Sicilian city,
40:32Tormina,
40:33with layers of cannoli discs
40:34and strawberry and masala jelly
40:36wrapped inside a decorative Sicilian-style colour.
40:40On the very top,
40:41I have a lemon jelly in a dome
40:43that's going to have a Sicilian sun in jelly art on it.
40:47A Sicilian sun?
40:49Sicilian sun.
40:50As opposed to the sun?
40:51Yes, because the Sicilian sun actually comes out
40:53and it's not covered with clothes.
40:55Does it come out in the day?
40:56Yeah, I think so, yeah.
40:59If it came out in the night,
41:01it would be the moon, wouldn't it?
41:02Whoa.
41:03Would it?
41:04Sorry, Ian.
41:05These guys have just taken off.
41:07It looks very lumpy.
41:09So, I think I'll bake it, carry on as normal,
41:13and then I might remake it as well.
41:15They're in.
41:17Check it in 15 minutes.
41:19Let's do...
41:19Oh, God.
41:20Let's do 12 minutes there.
41:22Bakers, you are halfway through.
41:25You've got two hours, 15 minutes left.
41:27Make that jelly wobble.
41:33So, now I'm going to move on to...
41:35The creme pack.
41:36This is a whole lot of vanilla.
41:38I feel like I am actually genuinely a little bit of risk
41:40of having similar feedback today as yesterday about the flavors.
41:43So, I'm just going to dial up and make sure it overcompensates.
41:47I'm going to curdle my custard on purpose,
41:50and then I'm going to blend it.
41:51I'm not telling the judges about that, but it works.
41:53Almost goes a bit scrambled egg-ish.
41:55Gross.
41:57This is my chamomile custard.
41:59I just need to make sure the texture is right.
42:01That's the one thing which I am apprehensive about.
42:04How are you doing?
42:05Are you good?
42:06Time is ticking away.
42:07That was quite philosophical.
42:10Time's ticking away for all of us.
42:11This is your week to shine.
42:14I hope so.
42:14Sweet prince.
42:16Sweet golden prince.
42:18Come on.
42:18Let's look around this tent just for a second.
42:20World War II pilot.
42:23Shop king.
42:24Lanky Disney star.
42:27And...
42:28No words.
42:31Thanks, Dom.
42:32There's no words.
42:34Speechless.
42:38Look at that.
42:38Perfect.
42:39Beautiful.
42:40Smoothest custard ever.
42:42Whoa.
42:43That's busy.
42:44Beep, beep, beep.
42:45Let's check the sponges.
42:48They look okay.
42:50They've probably got enough height on them
42:51for me to get a couple layers out of each one,
42:53which is what I need.
42:53They're done.
42:54These just need to chill.
42:56This is pretty good to touch.
42:58This is, like, double the height that they were at home.
43:00Don't know if that was a good or a bad thing.
43:03Yeah, happy with that.
43:04That is just going to now chill.
43:07Bakers, you've got one hour left.
43:09No, 55 minutes.
43:11Bakers, you've got one hour left.
43:12No, 55 minutes.
43:14Going in with the limoncello.
43:16Quite a lot.
43:17With less than an hour to go...
43:18Just blackening the almonds.
43:19The bakers still need to complete their remaining elements.
43:22Going to fry a cannoli disc.
43:24Yeah.
43:25Before they can start assembling their freestanding trifles.
43:29This is the template for my collar.
43:31I love Christmas.
43:33I feel like I've made life hard for myself
43:34by doing a wraparound collar.
43:36This is, like, a heavy lifting of my design.
43:39So it needs to be quite nice.
43:41This is like a sort of an almond avalanche.
43:45This is the messiest, I think, you've ever...
43:47Well done.
43:48It's so messy.
43:49And it feels like the floor's crunchy as well.
43:52Oh, it is?
43:52Because I put some almonds on the floor.
43:54This could be the work of a baking genius.
43:57Could be.
43:58You know who wouldn't like this?
44:00Or Hollywood.
44:02I might actually start chucking it together.
44:04I'm layering up.
44:05With their trifles comprising of multiple layers.
44:08So there will be five layers in total.
44:10When it comes to assembly,
44:12it's vital they manage their time wisely.
44:15A little bit of crackage, but nothing to worry about.
44:17And we can't make a not joiner.
44:18Any delays?
44:22Sherry.
44:23Free pouring the sherry.
44:25I feel like that's probably enough.
44:27Could jeopardise their place in the competition.
44:29It's sherry-y.
44:31It's creme de figgy.
44:32It's quite sweet.
44:33Makes me a little bit nervous.
44:38Nothing bad ever happens on beg off.
44:41Just need to reiterate that.
44:43Keep telling myself nothing bad ever happens on beg off.
44:46Especially not to me.
44:47I've never had anything bad happen on beg off.
44:54I'm so glad I moved my cake.
44:57I literally, as I said,
44:58nothing bad ever happens on beg off.
44:59The tent tried to finish you off.
45:01Jesus!
45:03This is the most stressful part of the entire thing.
45:09All the figs in the world.
45:11I've still got quite a bit to do.
45:13Cream border.
45:15This is stressful.
45:16I feel like a strobe is going to fall out.
45:21All right.
45:22Jelly's in.
45:23Add some more.
45:24Grand Diplomat.
45:25Massive journey, Dodger.
45:28Everything's riding on this jelly setting.
45:29Put this back in the freezer.
45:32Hopefully that will set quite quickly.
45:34All right, put it in the fridge for a bit.
45:35I really need the last 20 minutes for that to just sit in the freezer and set as hard as it possibly can.
45:42I've got in my jelly art.
45:43I'm not sure if my jelly looks like it's setting properly.
45:46I'm just melting these ball holes with the aim that there'll be olives.
45:51Yeah, let's get in there.
45:52Right, sick.
45:53I'll turn my way on.
45:54Bakers, you have 10 minutes left.
45:56Now that's a panic.
45:57Onto the final bits.
45:58Ooh.
45:59I don't have a good feeling about this one.
46:00Oh, gosh.
46:01This is so stressful.
46:02My trifle is bold, but it's standing.
46:03I just need a pipe.
46:04Oh, I don't know if this is going to be a tiny, tiny bit too small.
46:05This is the big moment.
46:06Oh, yeah.
46:07I feel like it should pipe along here as well to cover up the joints.
46:09I just don't have a good feeling about the stability of this at all.
46:10Strawberry Santas.
46:11A little spray.
46:12Oh, yeah.
46:13Oh, yeah.
46:14Oh, yeah.
46:15Oh, yeah.
46:16Oh, yeah.
46:17Oh, yeah.
46:18Oh, yeah.
46:19Oh, yeah.
46:20Oh, yeah.
46:21Oh, yeah.
46:22Oh, yeah.
46:23Oh, yeah.
46:24Oh, yeah.
46:25Oh, yeah.
46:26Oh, yeah.
46:27Oh, yeah.
46:28Oh, yeah.
46:29Oh, yeah.
46:30Oh, yeah.
46:31Oh, yeah.
46:32Oh, yeah.
46:33There's just a little sprinkle of the greens, now.
46:35Come on.
46:36Come out.
46:37It's so close.
46:38Oh, no.
46:40It's stuck.
46:41Oh, I'm so annoyed about that.
46:42I'm just going to take it off at the last minute.
46:45My adrenaline is sitting so high because I feel like it's about to fall apart.
46:49Can you just hold a finger right there?
46:50Yeah.
46:51Yeah.
46:52Oh, God's sake.
46:55Oh, yeah.
46:56Here comes the moment.
46:58Oh, and this cream is blowing down the side as well.
47:01OK, so far, it's holding.
47:03It looks... It looks secure.
47:05Bakers, your time is up.
47:08Please step away from your incredible showstoppers.
47:12Oh, my God, it was so difficult.
47:15Oh, no.
47:18Oh, I can see it squidging.
47:21I'm so gutted about that jelly.
47:28It's judgement time for the quarter-finalist's freestanding trifles.
47:45Jasmine, would you like to bring up your showstopper, please?
47:58It works out really nice. It's pretty solid.
48:05Really beautiful.
48:07I mean, that is remarkable.
48:08Oh, wow.
48:09You've basically made a huge Victoria sandwich.
48:12More like a cake, but it's a trifle, which is crazy.
48:16The sponge is absolutely delicious. Lovely flavour.
48:19You've got your jelly spot on. There's not too much gelatin in there.
48:21It's holding up quite nicely and the sponge is still moist.
48:24It's just a lovely flavour. You can eat quite a lot of that.
48:26I'm trying not to.
48:29The lemon curd works beautifully.
48:31So, overall, I think you've done a fantastic job
48:32and it's still holding with two massive slices out of it.
48:35So, well done.
48:36Mm. Thank you.
48:37I take it away before I eat any more.
48:39LAUGHTER
48:40I think it looks magnificent.
48:50I think you've done the jelly on top of the peaches perfect.
48:54The inset that with the fruit looks beautiful on the top.
48:56It looks very neat and precise.
49:01It's all holding very well.
49:04The chamomile is a little bit too rubbery
49:07and the raspberry one is a little bit too soft.
49:09Oh!
49:10The sponge is very dry.
49:12You break down each element.
49:13There's something afoot with all of it.
49:15Flavour-wise, I think you're spot on.
49:17The top bit with the champagne and jelly is delicious.
49:20I love the flavours, but in order to taste the chamomile,
49:23you really have to just have the custard.
49:25Otherwise, the raspberry would be a bit overwhelming.
49:28I mean, all of it actually tastes delicious.
49:30It's the textures I have an issue with.
49:32OK.
49:32It's plumped out over Christmas, isn't it?
49:42Yeah.
49:43I love the decoration.
49:44The inlaid's quite effective.
49:45Love the Father Christmases.
49:47I've never seen that before.
49:48It does look really nice.
49:49Jelly's got a bit of rye, isn't it?
49:50And it didn't fully release from the bowl.
49:56Well done.
49:58Older flower jelly is delicious.
50:00It's quite strong.
50:01But if you have it with a mouthful of something else,
50:03it would be perfect.
50:05Your sponge is rock hard.
50:06It's very dry.
50:07Really?
50:07I think less sponge would have been better in this.
50:10More custard, less sponge.
50:11But I do love all the flavours in this.
50:14It's funny, which I love.
50:15Yeah.
50:15It's a shame about the jelly on the top,
50:16but it does taste good.
50:17Tastes really good.
50:18Thank you, Toby.
50:20Well done.
50:29Tom, I think it looks absolutely magnificent.
50:32I think it's amazing.
50:33Too big, I think.
50:35Your sponge layers are pretty thick.
50:37Yeah.
50:37But it is very neat.
50:38Let's hope it tastes great.
50:40With a cake this big, how'd you cut into it?
50:42Yeah.
50:44You've done it.
50:46Fantastic.
50:47Look at that.
50:48So this is almond sponge.
50:50So ground almonds.
50:52Ground almonds, some almond extract, vanilla extract.
50:55Too much extract.
50:56Okay.
50:57You could call that an almond trifle,
50:59because that essentially is all you can taste.
51:01In fact, it's all pretty bland, except for the sponge.
51:04We're not getting a lot of fig,
51:06because English figs don't have very much flavour,
51:09and it's dominated by the almond.
51:11Love the design, love the set-up, flavours and textures for me.
51:15Not there.
51:16The jelly top, it looks amazing.
51:26It's bulging a bit.
51:27Yeah.
51:28I love the inlay on the sponge.
51:30It looks very nice.
51:31That jelly looks particularly good.
51:32What's the jelly on the top meant to taste off?
51:40Slight bit of phlegm.
51:41No.
51:42No flavour.
51:43There's no flavour.
51:43It tastes like water.
51:44Does it actually?
51:45Yeah.
51:46There's no flavour in there.
51:47The jacquand is quite firm.
51:50The thing is about that jacquand, it doesn't taste nice.
51:54The cannoli, I like, actually.
51:56It added something to it.
51:57Normally, you can rely on you to do very good, punchy flavours.
52:01The flavours are all quite pale,
52:03except the sponge, which I like the flavour of.
52:06Don't agree with my fellow judge here.
52:08I like the whole concept.
52:10You're just a bit short on flavour.
52:13Oh, Tom.
52:17Yeah, it didn't go well.
52:19Not, like, at all.
52:22I think that was the worst feedback out of everyone there, so, yeah.
52:28It is what it is.
52:29It's fine.
52:35That was just a really average piece of food.
52:40The almond took over, and it just all became a bit dry.
52:43So it's like these small decisions you make
52:44suddenly have massive implications down the line.
52:47Well, that was quite tense, if I'm honest with you both.
52:56Really tense.
52:57I was a little bit disappointed overall.
52:59Ian's, I didn't like the sponge.
53:01Didn't like the layers.
53:02I don't think a lot of the flavours were coming through strong enough.
53:04That jelly on top had no flavour at all.
53:07It looked good, though.
53:08I did like the look of it.
53:09It's like, oh, new vote.
53:10It's like the 70s.
53:11It's really unusual.
53:12You've got to back it up.
53:12Yeah, yeah.
53:13You have to back it up.
53:14Yes, it was awesome.
53:14I think-wise with Tom, Tom's was quite obsessive, because it showed so much promise.
53:19Yes, it did.
53:20I'm sorry, but the almond extract dominated every single layer.
53:23forget for me as well in the signature yesterday with Tom, his signature, however effective it
53:28may look, didn't carry much flavor. So we've got a strange situation where Tom's again down at the
53:34bottom. Ian's down there within this time. And I think those two are the ones in trouble. I think
53:39Aaron did a fairly good job in the showstopper and saved himself. Aaron, by the way, had wonderful
53:44flavors all through his trifle. I think Jasmine's done a great job. And I think that Toby is sort of
53:49lingering a little bit. At this moment, we're trying to hunt for who are going to be our four
53:54semi-finalists. Yeah. And we're looking at layers now. The standard's great, isn't it? I mean, they're
53:59beautiful. I noticed that some of them were, like, getting fat. Why was that happening? Like us. Like us in the show.
54:07I mean, Ian's looked like me as it goes further along. It's because it's weak, eh? That's what happened to us.
54:13It's like they need to undo their Z. Yeah, that's why it's gone like that.
54:19Congratulations, bakers, on dessert week. You did so, so well. I've got the great job of announcing
54:26this week's star baker. This week's star baker is... Jasmine!
54:39How many is that? Is that four? Well done, Jasmine.
54:42Come on! That means I've got the really tough job of announcing the person who is leaving
54:50us. At this stage, it's a horrible job, because we love you all, and you're all brilliant bakers.
54:55But the person who is leaving us this week is... Ian.
55:06Short King! Short King! Nooo! I knew it.
55:14I'm very proud of making it this far. I never thought I'd make it past the first couple of
55:17weeks. So, to make it to the quarterfinals is something I couldn't have ever thought of.
55:23Yeah, absolutely. Big man.
55:25We've had the best group of bakers. I think it has been fantastic. I've made really, really
55:30good friends. We always have a laugh, and it's supposed to be fantastic.
55:37I'm going, mate. I have no idea how I keep doing this, honestly. I can't believe I'm going
55:43to be in the semi-finals.
55:45Thank you so much.
55:47Oh, thank me. Thank you. You did it.
55:50We live to see another week in the Great British Bake Off. What a time to be alive.
55:56I can't wait to the semi-finals. Wow. How the hell have you done it?
56:01Who would have thought you would have gone here? When I come back next week, it's going
56:06to be full-on funny badge of fights. Jasmine's not having that stomach.
56:13It was really close. Yeah, I know it was. I know it was. Scraped through this week.
56:19He's got to get the flavors wrong. Yeah, 100%. Paul cannot turn around next week and say
56:22he doesn't know what the main flavor of something is. It's got to punch him in the face.
56:29Star Baker just felt so out of the realms of possibility for this week, and I honestly
56:35cannot believe it. I need to get to the semi-finals.
56:40I'm thinking of the semi-finals.
56:46I don't want to think about that too much, because then I'll start thinking about, like,
56:49what I actually have to do between now and then, but...
56:52Oh, that's cool.
56:55Next time...
56:56It all bursts. Every single one.
56:58..it's the semi-final.
56:59Squeaky bomb time.
57:01Go, go, go, go, go, go.
57:03Who can perfect patisserie?
57:05This is about intricacy... This is not ideal.
57:08..and delicacy.
57:09And who will fall?
57:13Um...
57:14This is tense, this is.
57:15At the final hurdle.
57:16So close.
57:17I can feel my place in the final slipping away.
57:21Oh, no!
57:23I can't accept that.
57:24There.
57:25There.
57:26There.
57:27There.
57:28There.
57:29There.
57:30There.
57:31There.
57:32There.
57:33There.
57:34There.
57:35There.
57:36There.
57:37There.
57:38There.
57:39There.
57:40There.
57:41There.
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