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The Great British Bake Off - Season 16 Episode 8 - Dessert Week
The Great British Bake Off
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The Great British Bake Off
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FunTranscript
00:00Jasmine landed a new handshake
00:03I'll do it all with my left hand
00:05Toby got a regular one
00:07and the ultimate accolade
00:09and the star baker is Toby
00:12I can't believe it, I hope I can keep it up
00:14Ian's flavours
00:16I don't like the coffee and I don't like the chocolate
00:18put him in the firing line
00:20but it was Leslie
00:21This is the bake-off and we are looking for good meringues
00:23whose time in the tent was up
00:25I've got over half way and I'm very proud of myself
00:28This time
00:30It's dessert week in the quarter-finals
00:34Now that's a panic
00:35With a scorched signature
00:37A steamy technical
00:39And a towering twist of an English classic
00:43Can't afford for it to fall over
00:45Who will soar into the semi-finals
00:47Time is ticking away
00:48That was quite philosophical
00:50And who
00:51Come on, come out
00:52Will have a wobble
00:53This is the big moment
00:58I'm excited for quarter-finals
01:01It's like the finals but not as important, so...
01:04It's not the finals but divided by four
01:06Yeah
01:07It's the quarter-finals?
01:08That's pretty mad
01:09It's great
01:10What an achievement
01:11You've got this, come on
01:12It's so mad to think that there's just five of us left here
01:13And also such a, like, amazing group of five people
01:15The other seven will be right
01:16I'm excited for quarter-finals
01:17I'm excited for quarter-finals
01:18I'm excited for quarter-finals
01:19It's like the finals but not as important, so...
01:21No, it's not the finals but divided by four
01:22Yeah
01:23It's the quarter-finals?
01:26That's pretty mad
01:28It's great
01:29What an achievement
01:30You've got this, come on
01:32Come on
01:33It's so mad to think that there's just five of us left here
01:36And also such a, like, amazing group of five people
01:41The other seven were rubbish
01:43Go on, Gal
01:44Good luck
01:45I don't think I've given myself time to think about the fact that I'm actually in the quarter-finals
01:50Like, I'm kind of speechless
01:52I did not think I would make it past the first couple of weeks
01:57So the fact that I'm here is either a miracle or I'm actually decent at baking
02:02Dessert week
02:03Practice has been indulgent
02:05I think I've gained weight this week
02:07But, um, I feel jolly
02:13Oh, welcome back to the temp bakers
02:15It's dessert week
02:16This is what Bake Up is all about
02:18For your dessert week signature challenge
02:21The judges would like you to make a highly decorated Basque-style cheesecake
02:26This cheesecake, characterised with a burnished top and a silky smooth creamy centre
02:32Originated from the Basque region in Spain around the early 90s
02:37In the early 90s we were working on Britpop
02:40And they were working on burning cheesecakes
02:43The judges would like your delicious take on this modern classic
02:47You have two and a half hours
02:49On your marks
02:50Get set
02:51Bake
02:52Bake
02:55Okay
02:56I actually love Basque cheesecake
02:58But putting one together in two and a half hours, it's really tricky
03:01I told my mum and she was like, oh, Basque cheesecake, they're the best
03:06Basque cheesecake is very different from a New York cheesecake, which is quite heavy
03:11This is as light as anything
03:13It's like a cross between a very rich set custard and a very light sponge cake
03:20I've never actually properly had a Basque cheesecake
03:23I mean, I know the general concept of it
03:25Just egg, sugar, cream cheese, all that
03:28A Basque-style cheesecake is all about burnt or the browning of the top and sides
03:32It's normally been baked in an oven that's quite high
03:34So it ends up being almost jelly-like when it comes out of the oven
03:37And that's what we want
03:38But if you want to bake it, it's too liquid
03:40And as you bring it out and try and release it
03:42It will just split and fall apart
03:44It's getting serious now, isn't it?
03:45It is getting serious, to be back
03:47You'd never crumble
03:48Good little pun there from me
03:50Ultimately, I'm looking for an absolutely delicious cheesecake
03:53We're right down to the last five bakers
03:55They should be able to do this
03:57Morning, Jasmine
04:00Hello, Jasmine
04:01Hi, Jasmine
04:02So, Jasmine, you are now carrying the flag for the women
04:05Gotta stay in there for the girls
04:06Representing vibes
04:07No pressure
04:08No pressure whatsoever
04:09Tell us all about your Basque cheesecakes
04:12I'm going to be doing a lime cheesecake
04:14Then I'm going to have some passion fruit
04:16Mascarpone, curly cream on top
04:18And then some fresh mango on top of that
04:20You like your passion fruit, don't you?
04:22I love passion fruit
04:23You've been using it quite a few times, isn't it?
04:24I know, I can't get away from it
04:26Last woman standing, Jasmine
04:28Will decorate her lime-infused cheesecake
04:31With candied lime peel
04:33Mint leaves and sliced mango
04:35Which she'll shape into a rose
04:37These are my favourite summer flavours
04:39And when it's 30 degrees outside
04:40All I want is mango and passion fruit
04:42Makes me feel like I'm somewhere exotic
04:44And she's not the only baker using exotic flavours
04:48In the pan at the moment
04:49I've got the pulp from 12 passion fruits
04:53Doing passion fruit
04:54Because I'm passionate about putting the fruit in my bakes
04:57Morning Toby
04:58Hello Toby
04:59We want to know about your Basque cheesecake
05:01So I'm doing a passion fruit and white chocolate Basque cheesecake
05:04I'm going to do a 50-50 split on the batter
05:07And I'm going to add white chocolate ganache to half
05:09And passion fruit jam to the other half
05:12Lovely
05:13Tempered chocolate passion fruit shells
05:15Will sit on top of Toby's marbled cheesecake
05:18He'll zig-zag whipped white chocolate ganache
05:21And plans a final flourish of crispy sage leaves
05:25Tell me, how do you feel coming into this week based on last week?
05:28Do you know what? I think I've felt more confident practicing in the build-up to the week
05:32It seems calm
05:33A little bit of star baker
05:34Well, it's a good feeling
05:35Good luck
05:36Thanks very much
05:37Thank you
05:38Thank you
05:39Have I got you a star baker?
05:40Yeah
05:41That's me
05:42One week and one week only
05:44To secure their place in the semi-finals
05:47Got the jam, got the lemon, got the sage
05:49The bakers must impress with beautifully balanced flavours
05:53Orange zest and vanilla
05:55It's very tasty
05:56Too strong and they'll overwhelm the cheesecake
05:59I'm going to put so much vanilla in
06:02And I've grated the zest of eight limes
06:04Too weak and they'll taste bland
06:07Orange extract, orange zest and a little bit of orange food colouring as well
06:12Are you doing citrus business?
06:14Citrus business, everyone's doing citrus business
06:16They're doing orange, aren't you?
06:17Orange everything and cardamom
06:19I actually don't like my cheesecake either
06:21You don't like it?
06:22No, I don't really like cardamom and orange
06:24Do you like baking?
06:25No, not really, not at this point
06:27Do you like me?
06:28I love you
06:29No
06:30Ian may not be a fan
06:31But he's still hoping to impress with his Christmas box cheesecake
06:35Festively decorated with candied oranges, orange curd, mascarpone cream and cardamom tuiles
06:42Just sort of make it look a bit Christmassy
06:44But not covering up the burn
06:46Not covering up the burn
06:47Are you confident?
06:48You know what?
06:49My last day of practice went really well
06:50So everyone around you was patting you on the back?
06:52Yeah
06:53Good
06:54Not here
06:55Unless you want to pat me on the back
06:56I would love to
06:57I think I need it right now
06:58What, me?
06:59Yeah
07:00Do you want to pat on the back?
07:01A Hollywood pat
07:02Well done mate, yeah
07:03Good luck
07:04I really needed that one
07:05Thank you
07:06Good luck, yeah
07:07Right
07:08I just need to get this on here
07:09Well that orange is way too strong
07:10Damn it
07:11Oh well, it'll be fine
07:12Whilst Ian plans to dazzle the judges with his bright orange cheesecake
07:16Today is all about black, through and through
07:20Tom is toning it down
07:22I feel like they're going to look at it and go, that doesn't look appetising
07:25Morning Tom
07:26Morning guys, how are we doing?
07:27Hello Tom
07:28So I'm taking burn to the absolute extreme and I'm doing a black sesame cheesecake that will be black
07:33And the sesame flavour is in the...
07:35In the cheesecake itself
07:37Cheesecake
07:38I mean I must say that I'm not quite sure that it sounds wonderful, but we'll see
07:42Okay
07:43Hoping it tastes wonderful, Tom's Onyx offering will have a black chocolate lemon on top
07:49Which when cracked will ooze a bright lemon curd, his only colour deviation
07:54There's black everywhere
07:56There's black everywhere
07:57Let it be
07:58Tom, you're in the quarterfinal
08:00I know
08:01Quarterfinal
08:03Feels more intense because there's just five of you
08:04Yeah
08:05It's quieter, it's less fun
08:06It's less fun?
08:07What do you want about?
08:08It's less fun?
08:09I'm here, bab
08:10You guys help make this whole thing a little bit lighter
08:11Do you reckon?
08:12Yeah, otherwise if it's just brew and pour
08:13Dry
08:14Quite insane
08:16Right
08:17One in the oven
08:18First one in the oven
08:19Ah
08:20I'm going in
08:21It needs to bake for 45 minutes
08:23And then it needs to chill almost fully
08:26This is going in
08:27With their cheesecakes in the oven
08:29I'm at 200
08:30I'll just temp check the middle
08:31Keep temp check in the middle
08:32And then
08:33Yeah
08:34But it's getting hot so I need to hurry up and temper some chocolate now
08:36Attention turns to the toppings
08:38I'm making a sake plum gel
08:41Plums, they remind me of my grandad
08:43I just remember him always eating them when I was younger
08:45God bless Bernard
08:49In a tribute to his beloved grandad
08:51Aaron's topping his vanilla and nutmeg flavoured cheesecake with plum slices
08:56A sake plum syrup and dark chocolate curls
09:00I love a plum
09:02It's like a peach lobe
09:03It's hard to get a good one sometimes
09:05What if you get a real juicy plum?
09:07Do you like a soft plum or a hard plum?
09:11It's got to be just in the middle, isn't it?
09:13Yeah
09:14If they're too soft, they go a bit tasteless
09:15If they're too hard, no good
09:17Sharp
09:18No one wants a sharp plum in their mouth
09:19Very true
09:20You do want a succulent plum, don't you?
09:22Yeah
09:23Milk around
09:27Bakers, you are halfway through
09:30It's a quickie
09:31Shall we have a quickie?
09:32Yeah
09:34I'm just going to check my cheesecake
09:36To achieve the burnt top and wobbly centre that the judges are looking for
09:40The baker's oven strategy is key
09:43Great, so now I've just turned down the oven to 200
09:45So it's got that first blast to start setting that outside
09:48Bake too high for too long and their cheesecake will curdle and crack
09:52I'd love to have my cheesecake out of the oven right now
09:54But that's not happening
09:55Too low
09:56And it won't caramelise or set
09:58It's not browning at all, I don't know why
10:02Is your cheesecake browning?
10:04No
10:05That's not either
10:06Is yours normally by this point?
10:07Yeah
10:08Same
10:09Shall we whack it up?
10:10I'd put mine on 230
10:11Yeah, I might do that as well
10:16Right, I'm going to start an orange curd now
10:19You're very limited with this
10:21Because you don't want to cover up the top too much
10:23These are just my black chocolate lemons
10:25Just trying to get this chocolate as dark as possible
10:27So that it matches the colour of the cheesecake
10:29The cups are purple tempered white chocolate
10:32Roots need to be filled with white chocolate ganache
10:34Curd is going to be good
10:36I'm going to save some of this curd
10:38Because I don't know why
10:39Just in case
10:40Contingency curd
10:42Oh my gosh
10:43Just split it
10:44It's like white chocolate butter
10:48My white chocolate cream looks like it's splitting
10:50But it looks
10:51That was on a desert island
10:52It's not surviving babes
10:54But it tastes amazing
10:55It tastes really good
10:56So good
10:58I'd drink that like a milkshake
10:59It tastes great
11:00Mmm
11:01It doesn't feel curdled in your mouth at all, does it?
11:03Just do that
11:04But it just looks
11:05Just do that
11:06But better
11:07Oh, cheers
11:08Do that, elevate
11:09Got it
11:10Got it
11:11Now I know what I need to do
11:12Thank you
11:13Okay
11:14We're done
11:15Come on
11:16Actually, maybe another minute
11:19Maybe another minute
11:22Nice and cracked
11:23And burnt
11:24And delish
11:25I'm going to get that in the freezer
11:26To just start chilling down
11:27I think it can take another five
11:29Oh
11:30This is rising like mad
11:32Wow, look at that
11:33Shall I grill it quickly to burn it?
11:35I don't know
11:36Do you know what?
11:37I'm not gonna
11:39It looks so much more burnt
11:41It's got a wobble
11:43Yeah
11:44It's tickling off for me
11:45I think that'll be fine
11:46I'm literally shaking
11:48Oh my gosh
11:51We have a cheesecake
11:52And it stands
11:53Oh
11:54She's big
11:55She's got a good rice
11:56Thank God
11:57That took forever
11:59There we go
12:01Bakers
12:02You have half an hour left
12:04Are you wiping your rubber gloves?
12:07Rubber gloves
12:08You know how you've killed someone
12:09And you're cutting them up
12:10So the police don't find the body
12:13Imagine if we saw Paul's shoe
12:15In his proving drill
12:18Orange curd
12:19Punch it
12:20This is what I'm gonna hide the lemon curd in on the top of the cheesecakes
12:26It should be a nice little surprise
12:28Whilst most of the bakers crack on with their decorative elements
12:31What peel are you doing?
12:32I'm doing lime
12:33Orange
12:34I love orange candy peel
12:35Toby's still having issues with his whipped ganache
12:38Oh
12:40Forgot about that and curdled it
12:41Oh gosh
12:42This is so stressful
12:43Third time lucky
12:44Oh these oranges looking cool
12:46I'm really happy with my little twisted candy peel
12:49I think it will look cute on top
12:51You love a bit of lime don't you?
12:52I love lime
12:53Do you like margaritas?
12:54I love a mojito
12:55The problem with mojito is you can drink about 17
12:57Then the next day you go
12:59I'm blind
13:02I think it's split again
13:03How long do we have?
13:04Bakers
13:05You've got 15 minutes left
13:0815 minutes is not a good amount of time
13:10Come on
13:11Let's see what happens
13:12Bass cheesecakes are not designed to be demoulded
13:14There's a reason in Spain they serve them in the paper
13:19You've got the burnt bottom so I'm happy
13:23Just don't want to feed the judges paper
13:25Slightly terrified
13:26I need to get this somehow off of here
13:29Don't like this
13:30Don't like this
13:32Can someone lift that off the bottom please?
13:34Please?
13:35Can someone lift the bottom?
13:36Uh
13:37I don't think anyone can
13:38Toby
13:39Would you give me a hand for one second?
13:41Pull that wrapper away
13:42Where?
13:43Here?
13:44That one
13:45Yep
13:47Damn it
13:48Split
13:49Oh dear
13:51There's one thing I didn't want to happen
13:53Going again
13:54Third try on the whipped white chocolate
13:56In here is sake palm gel
13:58You want it to be quite tart
14:00Because the cheesecake is quite sweet
14:01But I don't want it to be
14:02I want it to be a bit like
14:04Making a little flour out of mango
14:07I'm not really going to be able to think about this too much
14:10I think I'm just going to have to do it
14:11I can still pull it back and cover the splits
14:13All I've got to do is plop a lemon on top
14:14How hard can it be?
14:15How much time left?
14:16Bakers you've only got one minute left
14:18Don't panic
14:19Now panic
14:20Oh goodness me
14:21I'm stressed
14:23Blackberries
14:24Bit of mint
14:25The kind of oranges turned out pretty good
14:26Hopefully you won't steal splits
14:27Oh my god my hands are shaking so much
14:30Okay
14:31Oh crispy sage leaves
14:33Just a little bit of this mascarpone on the top
14:36Bit of lime zest
14:37Passion fruit maybe
14:38Chocolate curls
14:39Bakers your time is up
14:43Please step away from your Basque cheesecakes
14:47Okay we're done
14:49Can't say it doesn't look burnt
14:51Smashed it mate
14:52Thanks
14:53I split my ganache twice
14:55Okay bakers you can step outside
14:58Take your plums with you
14:59Well done kids
15:00You can do no more
15:02The top of mine split open
15:04Whenever I was unmoulding it
15:12The bakers burnt Basque cheesecakes
15:14Now face the judgement of Paul and Prue
15:18Hello Jasmine
15:19Hello
15:25Very pretty
15:26It does look very pretty
15:27Stuck a little round the edge
15:28Yeah it's caught a little bit there isn't it
15:30But it's nicely brown
15:32Proper burnt
15:33I worked for that
15:34Let's see what it tastes like
15:39It is very delicious
15:41And I like the texture
15:42You've got the zest in there as well
15:44Quite a lot
15:45And it really carries the flavour through
15:46I think you've done a great job with that
15:48Because it's quite cooling as well
15:49With the passion fruit
15:51Curd cream
15:52It's delicious
15:53And it works well with the interior
15:54Overall
15:55Very nice
15:56I am trying not to eat
15:57I would like to just get stuck in and finish it
15:59Thank you Jasmine
16:00Thank you
16:06Looks great
16:07Very neat
16:08Love the chocolate work on the top
16:09If it was in a window of a pastry shop
16:11It would have tracked your eye
16:13That's what I like to hear
16:15Yeah
16:16Very good
16:17Hopefully it tastes good
16:18Well let's hope so
16:19It is as smooth as anything
16:22It's just set
16:23But it's holding
16:24Perfect jelly wobble
16:26It's been baked really well
16:27You've got the lovely plum sitting on the top
16:29Which gives it a little bit of sweetness as well
16:31But you need that sour cream
16:32So together
16:33It's quite refreshing eating
16:35You've done a great job with that
16:36It's lovely
16:37Thank you
16:38Thank you so much
16:39Thank you so much
16:46Well I must say
16:47It looks as if it's perfectly baked
16:50Well done
16:51Let's see what it tastes like
16:53That is rich
16:58Very rich
17:00Very delicious
17:01Needs more citrus
17:03I'm getting it from the top obviously
17:05I'm getting it now
17:06I'm getting the curd from the top
17:07But inside I'm not getting it
17:08It's just not punchy enough
17:09Sure
17:10Can I eat one of your little
17:11Please, please do
17:12Numbers here
17:17Lovely
17:18Lovely
17:19That's the sort of thing you want inside
17:20You want the cream
17:21Yeah
17:22And then the zest as well
17:23Thank you
17:24Thank you
17:33Hello Tom
17:34Hello
17:35When you described it
17:36I thought
17:37That's not going to look attractive
17:38Yeah, yeah
17:39But you always surprise us Tom
17:41The goth cheesecake
17:42It's definitely
17:43Up your street
17:44Isn't it?
17:45It's our handshake
17:47I mean I don't know whether I found it attractive
17:48Of course you do
17:50Right
17:51Give it a whack
17:54Oh look at that
17:55Look at that
17:58Wow
18:03You need the lemon curd
18:04The sesame flavour is there
18:05It's not overwhelming at all
18:06It's a very, very much a back note
18:08Because you could argue
18:10There is very little flavour in that
18:12I think it's more exciting
18:14To look at
18:15Yeah
18:16Than it is to eat
18:17Thank you
18:18Thank you guys
18:20I think it's genius
18:21Thanks mate
18:28I like the candied orange
18:29They look properly candied
18:30Yeah
18:31Yeah
18:32The bright yellow round
18:33Is that
18:34That's the orange
18:35That's just from the orange
18:36Or has that got
18:37No there's a little bit of foot colouring
18:38I know there's a little bit of foot colouring
18:39There's colouring
18:40Yeah
18:41A little excessive
18:42A little bit
18:46You've got a lot of zest in there
18:48Don't you?
18:49Yeah
18:50I think it's a bit too much
18:51It's almost on the bitter side
18:52It's like you are grating away
18:53And sort of most of the pith
18:55And not much of the zest
18:56But I like the texture
18:57And it's got a wobble
18:59I think overall
19:00The bake is good
19:01I love the decoration
19:02I don't think you needed
19:03That yellow colouring
19:04To be honest
19:05I think you could have
19:06Just stuck to the orange slices
19:08It would have been simpler
19:09Yeah
19:10Thank you
19:11Thank you
19:12Thanks Ian
19:13These two have taken the pith
19:15I just put way too much orange into that
19:18At this point
19:19You can't really afford
19:20To have negative comments
19:22I'm going to hope I do well
19:23On the technical
19:24Pretty happy with that
19:25Passion fruit cups as well
19:26On the top
19:27Great
19:28Prue did it in one as well
19:29Chucked it back
19:30That feedback felt quite brutal
19:32I'm not going to lie
19:33It feels like I missed their expectations
19:35In terms of what it should have tasted like
19:36We'll draw a line under that bake
19:38Move on to the technical
19:39And just focus on that now
19:43While the bakers could prepare for their Basque cheesecakes
19:50They have no idea what awaits in their next challenge
19:56Bakers, it's time for your technical
19:59And this one has been set by the Duchess of Desserts herself
20:03Prue
20:04Prue, any powerful words of wisdom or advice?
20:07Yes, for this challenge time is really tight
20:10You'll have to do a lot of multitasking
20:12And I'd advise that you read the recipe first
20:16There you go
20:17Okay, as ever
20:18This challenge is judge blind
20:20So
20:21Paul and Prue
20:22See you later
20:23Vamonos
20:24For your technical challenge
20:26For your technical challenge
20:27The judges would love you to make
20:28Six gluten free
20:30Orange upside down puddings
20:33Your puddings should consist of moist
20:36Fragrant orange and cardamom sponge
20:39Topped with caramelised orange
20:41And served alongside a delicious silky smooth creme anglaise
20:46You've got one and a half hours
20:48On your mark
20:49Get set
20:50Bye
20:53Steamed puddings
20:54I've never steamed a pudding before
20:56Bad stock
20:57I've made orange and cardamom stuff
20:58Haven't made orange and cardamom pudding
21:00It should be fun
21:01I think I know what I'm doing
21:02There's a lot of instructions
21:05I'm trying to take it all in
21:06A lot of multitasking
21:07And I don't do great with multitasking
21:09Because my hair goes everywhere
21:10Orange and cardamom puddings
21:13Proper old school
21:14I think this is a great challenge
21:15I think it's a tricky challenge
21:16Because you haven't given them the bake times
21:18No, we haven't
21:19The biggest problem is going to be getting the bake right
21:22They're steaming these sitting in a bain-marie
21:25And it's really important to get that water level
21:28At the right height
21:29Because if it's just at the bottom
21:31It won't cook the top
21:32On the other hand, if it's too full
21:34It'll be like it was at school
21:36Stodgy and wet
21:37Shall we?
21:39Beautifully baked
21:40It's moist
21:41And it's a real proper crumb
21:43The intensity of that orange
21:45Blended with the ground almonds
21:46I love this
21:47This is so good
21:48Just the right level of cardamom
21:50Not too sure whether I'm eating a cardamom or a bug
21:56For the syrup, make a wet caramel using 30 grams of cast sugar
21:59I want it to be a nice deep colour
22:01So you get the flavour
22:02But not too deep that it's burnt
22:04One more second
22:08That looks alright
22:09So pour in the boiling water
22:11I'm going in
22:15Add sugar and bring it to a golden syrup consistency
22:18You alright Toby?
22:19How's it going?
22:20Do you like puddings?
22:21I do love a pudding actually
22:22When I was younger
22:23I always used to have
22:24The little pots of steamed pudding
22:25That you have in the microwave
22:26Me too, one minute
22:27Yeah
22:28So easy to cook
22:29So easy
22:30I mean who would do this?
22:31I wonder what would happen if you just went
22:32I'm not doing it
22:33Maybe I could put my feet up
22:34Yeah
22:35Let's see how it goes
22:36Cheers
22:37This is
22:38Smelling delicious
22:39Add some syrup into each of the prepared pudding moulds
22:41Reserving the rest in a pan
22:43Non-specific about measurements
22:44So I'm going to assume that we don't need too much eggs
22:47Because otherwise we could make my sponge wet
22:49How much are you filling?
22:50I'm going to put a little bit more syrup in there
22:52Slice and prepare the oranges
22:54And place one in each mould
22:55So
22:56A nice little cookie cutter
23:00That is perfect
23:01I'm keeping the skin
23:03My orange
23:04It'll be fine
23:05He says before he inadvertently messes it up
23:07If I can get that over there, how much?
23:10Uh, you can have all six of these puddings
23:12Okay
23:14Oh
23:15Oh
23:16Let me have a go
23:17Oh
23:18Shall we roll?
23:19Just stop
23:20Walk away
23:21Shall we roll?
23:22How do you feel about that?
23:23She just beat you at your own game
23:24In one
23:25Unbelievable
23:26I think it was the angle
23:29So make the sponge using the orange puree
23:31And then pour into the mould
23:32Butter and sugar are in there now
23:34So that's just going to get pureed
23:35That's the plan
23:36Come on, get on with it
23:39I want it to be as smooth as possible
23:41A velvety puree will give their gluten-free creations
23:45A deliciously moist texture
23:48Put it in the big blender
23:49And I'm putting it in the wee blender
23:51Yeah, it's getting there
23:52But if the oranges have been boiled too far
23:55They'll release excess juice
23:57Increasing the risk of a soggy sponge
24:00That is perfect
24:01I thought I would get more puree through
24:03It's just juice
24:04Brined almonds
24:05Silk-raising flour
24:06And I'm going to put a teaspoon of cardamom in
24:10I put three quarters of a teaspoon in there
24:12It's super punchy
24:13Like you have to be so careful with it
24:15Two large eggs
24:16That looks quite pale and fluffy
24:18And now I'm going to add this
24:21Pure it
24:22This is quite wet
24:23Butter
24:24It's done
24:25Now I'm going to ladle
24:26I need to work very, very quickly
24:2855 in this
24:30So do the same for all of them
24:32What I've done the calculations really wrong
24:35Flippin' irk
24:38Cover with paper and foil
24:40This is about not letting it ever get too much aggressive heat
24:42And keep the steam in
24:44Anyone good at knots?
24:45How's my knot tying?
24:47Not very good
24:48I need to move quickly
24:50Oh God, the shaky hands
24:52Bakers, you are halfway through
24:57How much of a bain-marie do we do?
24:59High?
25:00Or not high?
25:01I'm just going to do it
25:02Not all the way up
25:03But just like relatively high
25:04What I need is a little bit more boiling water
25:06Ah!
25:07Hot
25:08Overfill their bain-marie
25:10And water could flood the tins as they bake
25:13Ruining the puddings
25:15I'm going to do enough to get close to the bottom
25:18But not touch the bottom
25:19I feel like that's the right thing to do
25:21Underfill
25:22And the batter won't steam
25:24Leaving their sponges raw
25:26I'm going to go just to the bottom
25:29I'm feeling if I go any higher
25:31I'll be boiling them
25:32I need to go in
25:33I need to go in
25:34Great, they're in the oven
25:37Okay, how long are these going to need to bake for then?
25:41I'm going to give them close to 40 minutes
25:43I'd want to cook the orange for like an hour
25:45But alas, we don't have the time, sadly
25:49Meanwhile, squeeze the juice of the orange ends
25:52Into the remaining syrup
25:53And flavour with cardamom
25:54Reduce to a pouring syrup consistency
25:56This is the first time using cardamom forever
25:58And I've used it twice in one day
26:00There's half a teaspoon's worth
26:02So I'm just going to reduce this syrup down
26:04A good wee bit
26:05Next is make the creme anglaise
26:07Vanilla pod, whole milk, double cream
26:09That can go on just to warm
26:11You crack an egg really well
26:13I think you're cracking
26:15Get out of here
26:17Three medium eggs
26:19Heat those up with the sugar
26:20Now that's heated up
26:22I'm going to carefully pour it into my egg yolks
26:26I'm going to pop it back onto the heat
26:28And try and thicken it up a good wee bit
26:30To achieve creme anglaise with a silky smooth texture
26:32It requires gentle heating
26:34And constant stirring
26:36It's very thin
26:38Do I keep going?
26:40I like custard that you can stand the spoon in
26:42I'm going to cook it off a little bit more
26:44Take their eye off the ball for a second
26:46Then it will split and become lumpy
26:48Oh my god
26:50Oh my god
26:51I totally forgot about my custard
26:52By the looks of it
26:53We might have got away with it
26:54But let's see
26:55That's what I mean about
26:56I'm not good at multitasking
26:59Bakers you have
27:00Fifteen minutes left
27:02Fifteen?
27:03Flipping Nora
27:04Should I take them out?
27:05I don't know
27:06I have no idea what they're done
27:08Oven drama
27:09I've put my oven up to 170
27:11And I think I'm basically going to leave them in
27:13For as long as I can
27:14I'm just going to do the test where you cover the back of a spoon
27:16That's nice
27:17I'm glad I caught that one
27:19Oh
27:20It's got a lumpy bottom
27:21I think that's overcooked
27:23I'm also overcooked
27:24I'm going to blend it
27:25Of course it's done
27:26I'm going to tweak this syrup though
27:28If I could do with more cardinal
27:31I'm just going to sieve this syrup
27:33So it's not got tons of bits in it
27:34Oh no
27:35And I think that's running
27:36I'm going to stop that now
27:37So I've done everything
27:39I really want to take them out
27:40But it was quite a wet sponge
27:42I'd much rather be over baked than under baked
27:43The risk is
27:44Can we then get it up in time?
27:46How much time?
27:47You have left
27:48Bakers
27:49You have five minutes left
27:51Oh, this is so nervy
27:52It's coming out
27:53Oh, it's hot
27:55No, these are coming out
27:58I'm just going to do it
28:00All right
28:02Scissors
28:03I need to work out how I'm going to turn them out
28:06A little bit of force
28:08They are literally wet
28:09It's so hot
28:10Ha
28:12Ha
28:13Okay
28:14Not mad at that
28:15Bakers
28:16You've got one minute left
28:18I need to get a move on
28:19Blow torch to caramelise the orange slices
28:21Flipping heck
28:25It's so caramelised
28:27It's not looking caramel-y
28:29I think these look good, not great
28:32Then coat the pudding in syrup and serve
28:34First up over it
28:36Damn it is too big
28:38Oh no, it's sinking
28:40Oh
28:41They have a tiny spatula
28:42Bakers
28:44Bakers
28:45Your time
28:46Is up
28:47Mm-mm
28:48Please bring your puddings
28:50Down to the gingham table
28:52And place them behind your photographs
28:55Oh
28:56Oh
28:57Mate, those look flawless
28:58Can't wait to smash one of those bad boys
29:02It's judgement time for the bakers' gluten-free orange and cardamom puddings
29:08Paul and Prue are looking for six flawlessly steamed sponges
29:14Crowned with a shiny syrup
29:16Caramelised oranges
29:18Served with a silky creme anglaise
29:21Start with this one
29:23They do look a bit tatty
29:24The caramelisation of the orange
29:27I mean, it's broken up a bit, hasn't it?
29:28But it is there
29:29The sponge looks a bit rough, doesn't it?
29:31It looks under steamed
29:32How's the flavour?
29:33Very nice, the orange comes through nicely
29:36The problem is, it's quite raw, that, in the middle
29:38Yeah, I must say, the creme anglaise is lovely
29:40It is good
29:41These look a bit neater
29:43I think the syrup could have been a little thicker
29:46Again, a little under steamed
29:48It's a bit soggy there down at the bottom
29:49Definitely soggy
29:50Yeah
29:51The flavour's good again
29:52And it's quite attractive
29:54Let's have a look at this
29:55That's not bad
29:56Yeah
29:57I quite like the top
29:58Yeah, I do too
30:00Yes, that has been neatly done
30:02Nicely blowtorched
30:03Some are higher than others
30:04I know
30:05I think it's just more mixture went into that
30:06Yeah, have a look at this one
30:07Oh, that's better
30:08That's a better bake, yeah
30:09Much better
30:11Orange comes through really nicely
30:13That is really nice
30:14And it's good creme anglaise
30:16Absolutely
30:17Now, I quite like the look of these
30:19Mmm
30:20And because that syrup is thick enough
30:22It's sitting there shiny and nice
30:24I like the oranges on the top
30:25The oranges look really nice
30:27But it's not so nice to eat the rind
30:29Yeah
30:30I do quite like that sponge
30:32It's slightly underdone
30:33But it's pretty good
30:34I like the custard
30:35I like the sponge
30:36It just
30:37Needed to take the peth
30:38Yeah
30:39Yeah
30:40There's a take of it
30:41Moving on
30:42I've got the streaks from the syrup
30:43On the top
30:44It's very attractive
30:45Nice height
30:46What does this look like?
30:47Bit of torching
30:48It's a little runny
30:49Oh yeah, look at that
30:50Nicely steamed
30:51Yeah
30:54Cracking flavour
30:55Mmm
30:56Nice deep flavour
30:57Mmm
30:58Overall I think that's decent
30:59Flavour's good
31:00It's intense
31:01I like the custard
31:02Did a good job
31:03Interesting
31:04The judges will now rank the orange and cardamom puddings from last
31:08That was good
31:09Slightly undervaped but not as much as these two
31:11To first place
31:13Right
31:14In fifth place we have this one
31:16Aaron
31:17It was just underbaked
31:18Not in the oven long enough
31:19Either that or the water not hot enough
31:21Fourth spot we have this one
31:23Who's is this?
31:24Jasmine
31:25It's very damp inside all the way through it
31:27And that's the big issue
31:28And in third place we have this one
31:31Who's that?
31:32Toby
31:33It's really quite good
31:34Properly steamed
31:35In second place we have
31:37This one
31:39You needed to take the pith off
31:43But otherwise you managed to get it baked
31:45Sorry about the pith
31:46Which means
31:48Tom
31:50These are pretty well faultless little steamed puddings
31:55They're as neat as a pin
31:57You've got a thick enough syrup
31:59Depth of flavour
32:00Very good
32:01Thank you so much
32:02I'm so happy
32:03Because the best I've ever done is fourth
32:04To come first in a technical
32:05That is more than I could have asked for
32:07That said
32:08It really means nothing
32:09Because I did not smash that signature
32:11And it's all to play for tomorrow
32:13This morning I gave them too much pith
32:15And this afternoon I've given them too much pith
32:19So I've just I've taken the pith today
32:21Aaron and I like did really well this morning in the signature
32:24And then like in the technical
32:26We both came like bottom two
32:28So we've like completely swapped
32:29So I feel like it all rests on tomorrow
32:32Mmm
32:34Yeah
32:35Yeah
32:36We're on the wrong side to have five
32:41Can we get just a little one
32:42Ooh
32:43And then there were five
32:45I mean they're doing really well aren't they
32:47Uh
32:48There's a bit of movement this week
32:50Tom's was quite impressive looking
32:52But unfortunately that was style and substance
32:54I thought it was really beautifully executed
32:57Unfortunately it didn't taste great
32:59I do think that Ian struggled a little bit with his flavour as well
33:02He put so much orange in it
33:04Yeah
33:05He came bitter
33:06What makes it difficult is that Ian and Tom came first and second in the technical
33:11Yeah
33:12I know
33:13I do think the only person in a decent position is Toby
33:15Oh good
33:16Because he's been the most consistent
33:18It's getting to the point now where it could literally be any of the bakers who are leaving
33:22Well it's definitely going to be one of them
33:34Hello bakers welcome back to the tent
33:36It's time for your showstopper and your last dessert week challenge
33:40Now after this unfortunately one of you are going to have to desert us
33:45That'd be quite sad isn't it
33:48Yeah
33:49For your showstopper challenge the judges would love you to make a sensational celebratory freestanding trifle
34:00The judges are looking for an elegant and sophisticated multi-layer dessert inspired by the classic trifle
34:07Which consists of a jelly, custard and baked element
34:11Now the judges will be looking for something bold and highly elaborate much like themselves
34:17You've got four and a half hours
34:19On your marks
34:20On your marks
34:21Get set
34:22Bye
34:25Trifle
34:26The most trifling of desserts
34:28Is the trifle
34:30Whoa no we lost an egg yolk
34:32Let's keep our workstation nice and tightly today
34:35After Blackgate yesterday
34:37We don't need more of that
34:38Today's showstopper challenge is my favourite pudding of all time
34:42Which is a good old English trifle
34:45This is a freestanding trifle
34:47Now a freestanding trifle is all about setting
34:50It's about the setting of the jelly
34:52It's about the sponge being robust enough to be able to carry all that weight
34:55As we all know a trifle is delicious because it's kind of sloppy and wet and lovely
34:59That does not line up all that well with making a freestanding trifle
35:03It's going to be really tempting to put gelatin into the custard
35:07Extra gelatin into the jelly
35:09Because you want it to stand rigidly
35:11I have bloomed an absolute meprit ton of gelatin
35:15Too much gelatin it'll be like rubber
35:18Too little gelatin it's going to split and fall apart
35:21I've got almost double the quantity of gelatin that you would normally use
35:24I can't afford for it to fall over
35:26But for me it's all about colour, vibrancy and flavour
35:29Picking a couple of hero flavours, running that through all the layers
35:32And making everything just work together as one
35:35Just want to make sure it's punchy and delicious, you know
35:37We are looking for four bakers to go through to the semi-final next week
35:41And we do have five very good bakers
35:43This is going to be tricky judging
35:45Morning Tom
35:46Morning
35:47Hello Tom
35:48Tom, tell us about your trifle
35:50So on holiday my mum made us this just amazing dessert every night
35:53We were in Greece
35:54And it's literally just figs, toasted almonds, honey and Greek yoghurt
35:58And that's it
35:59So I'm just trying to take those flavours and just level them up into
36:02Oh right
36:03A very wobbly trifle
36:04Hoping to win back the judges
36:06Tom's trifle will feature layers of almond sponge
36:09Soaked in creme de fig and Greek yoghurt musseline
36:12Topped with a decorative jelly olive branch
36:15I like the sound of this, this is going to be unusual
36:17I do trust your flavour combinations, your flavour levels I've questioned recently
36:22I think that that is probably, after yesterday's feedback, my one small concern
36:26Thank you
36:27Good luck
36:28And Tom's not the only baker celebrating a family favourite
36:32I'm making a classic sherry trifle
36:36With a bit of a twist, I'm using elderflower
36:38But this is based on my Nanny Mo's sherry trifle that she makes for Christmas every year
36:43A tribute to his Nanny Mo's famous Christmas trifle
36:47Toby's layering sherry-soaked sponges with strawberry jam and vanilla custard
36:51Wrapped in a decorative festive collar
36:54It will be topped with an elderflower jelly poncettia dome
36:57Is it a boozy trifle?
36:59Yes, yeah, so
37:00Yes, Prue
37:01I am too, Grandma
37:02Yeah, yeah, yeah
37:03Let's all get dwankey on trifle
37:05Come on, trifle has to have booze in it
37:07Yeah, no, but there's levels of booze
37:09Yeah, yeah
37:10When it enhances or when it overwhelms
37:12And less is less
37:13Yeah, I'm enhanced
37:14More and more
37:15I'll try and meet you somewhere in the middle
37:16Thank you
37:17Great chef
37:18Thanks very much
37:19So this is gelatin
37:20Looks pretty well dissolved now to me
37:22I'm gonna pour that into my kilo of honey
37:25To cement their place in the semi-finals
37:27Their freestanding trifles must also deliver on flavour
37:31It isn't me if I don't have a wee bit of alcohol
37:33So we have some masala wine
37:36And there's one baker in particular going all out to impress the judges
37:40This is from my champagne jelly
37:42I do like champagne
37:43But I do not like trifle
37:45It's diabolical
37:46It's a pariah of the dessert world as far as I'm concerned
37:49Hi Aaron
37:50Good morning
37:51Tell us all about your trifle
37:53So my trifle is called Trifle Haters Trifle
37:56Because I hate trifle
37:57You can't hate trifle, it's the best
38:00You're weird
38:01I just don't like it
38:02You know what, you're in trouble here because it's my favourite pudding
38:05My favourite well
38:06And it's his favourite pudding
38:07Aaron may hate trifles but he's pulling out all the stops
38:11With layers of raspberry curd, chamomile custard and peach compote
38:15Wrapped inside a chocolate collar
38:17It will be topped in champagne jelly and vanilla chantilly cream
38:21I love a trifle
38:23Do you actually?
38:24I love a trifle
38:25What's wrong with you trifle loving people?
38:27What, you don't like trifle?
38:28I do not
38:29Are you serious?
38:30Do you like me?
38:31Love you
38:32Oh that's fine
38:33Of course
38:34You're not a trifle
38:35Well
38:36That's not what all the men say
38:39I've got a lot of layers going on here
38:41When it comes to freestanding trifles, stability is key
38:46We're just going to set these in the fridge
38:49Oh
38:50So allowing enough time for your jelly to set is a priority
38:53So I'm going to put this through a cheesecloth and in the freezer
38:57So I'll get the strawberry juice but not any of the bits
39:00So it will make a super clear jelly hopefully
39:02The name of the game today is strawberry
39:05Jasmine's also holding nothing back with multiple layers of limoncello soaked sponge
39:11Strawberry jelly and vanilla bavoie finished off with lemon curd cream and fresh fruit
39:17So when you practice this you manage to get everything set in time
39:20Yes
39:21I've cut down my gelatin a bit but I want it to hold so it wobbles a bit but doesn't completely collapse
39:27You don't want like rubber but then you don't want liquid
39:29It's that sweet spot
39:30Good look Jasmine
39:31Thank you
39:32Thank you
39:33So now I think I'm going to start my sponges
39:36I have had a few problems making this though
39:39The most basic sponge ever
39:41So hoping that doesn't happen today
39:44Mmm spongy sponge
39:46Those almond sponges there's a lot of almond in them
39:49To hopefully really make sure that that comes through
39:51This is my pistachio jacons
39:53Literally just a jacons sponge
39:55With pistachios in it
39:57Very straight forward
39:59How are you going to elevate your trifle today Ian?
40:02I got a big dome with jelly arts that I'm injecting in
40:05Nice
40:06With these wee boys
40:07Yeah I think Toby's doing that as well
40:09Have you been like conferring with each of that?
40:12We have
40:13I don't know if he told you
40:14I saw his first iteration of this trifle
40:16It looked like intestines coated in bile
40:19I'm not joking
40:24Hoping his dessert is somewhat more elegant
40:26Ian's trifle is inspired by his favourite Sicilian city Tormina
40:31With layers of cannoli discs and strawberry and masala jelly
40:34Wrapped inside a decorative Sicilian style collar
40:38On the very top I have a lemon jelly in a dome
40:42That's going to have a Sicilian sun in jelly art on it
40:45A Sicilian sun?
40:47Sicilian sun
40:48Yes because the Sicilian sun actually comes out
40:51And it's not covered with clothes
40:53Does it come out in the day?
40:54Yeah I think so
40:55Yeah
40:56If it came out in the night it would be the moon wouldn't it?
41:00Well
41:01Would it?
41:02Sorry Ian, these guys have just taken off
41:04It looks very lumpy
41:06So I think I'll bake it, carry on as normal and then I might remake it as well
41:13They're in
41:14Check it in 15 minutes
41:16Let's do, oh god, let's do 12 minutes there
41:19Bakers you are half way through
41:22You've got 2 hours 15 minutes left
41:25Make that jelly wobble
41:27So now I'm going to move on to the creme pat
41:34This is a whole lot of vanilla
41:36I feel like I am actually genuinely a little bit of risk of having similar feedback today as yesterday
41:40About the flavors
41:41So I'm just going to dial up and make sure it overcompensates
41:45I'm going to curdle my custard on purpose
41:48And then I'm going to blend it
41:49I'm not telling the judges about that
41:51But it works
41:52Almost goes a bit scrambled egg-ish
41:54Gross
41:55This is my chamomile custard
41:57I just need to make sure the texture is right
41:59That's the one thing which I am apprehensive about
42:03How are you doing? Are you good?
42:04Time is ticking away
42:05That was quite philosophical
42:08Time's ticking away for all of us
42:10This is your week
42:11Is it?
42:12I hope so
42:13Sweet prince
42:14Sweet golden prince
42:16Come on
42:17Let's look around this tent just for a second
42:19World War 2 pilot
42:21Shotking
42:23Lanky Disney star
42:25And...
42:29No words
42:30Thanks, Dom
42:31There's no words
42:32Speechless
42:36Look at that
42:37Perfect
42:38Beautiful
42:39Smoothest custard ever
42:40Whoa
42:41That's busy
42:42Beep beep beep
42:43That's to check the sponges
42:46They look okay
42:48They've probably got enough height on them for me to get a couple layers out of each one which is what I need
42:52Done
42:53These just need to chill
42:55Spring it to touch
42:56This is like double the height that they were at home
42:58Don't know if that was a good or a bad thing
43:00Yeah happy with that
43:02That is just gonna now chill
43:05Bakers you got one hour left
43:07No 55 minutes
43:09Bakers you got one hour left
43:10No 55 minutes
43:12Going in with the limoncello
43:14Quite a lot
43:15With less than an hour to go
43:17Just blackening the almonds
43:18The bakers still need to complete their remaining elements
43:20I'm gonna fry a cannoli disc
43:22Yeah
43:23Before they can start assembling their freestanding trifles
43:27This is the template for my collar
43:29I love Christmas
43:30I feel like I've made life hard for myself by doing a wrap around collar
43:34This is like a heavy lifting of my design
43:37So it needs to be quite nice
43:40This is like a sort of an almond avalanche
43:43It is
43:44This is the messiest I think you've ever
43:45Well done
43:46It's so messy
43:47And it feels like the floor's crunchy as well
43:50Oh it is because I've put some almonds on the floor
43:52This could be the work of a baking genius
43:55Could be
43:56You know who wouldn't like this?
43:58Err
43:59Or Hollywood
44:00I might actually start chucking it together
44:02I'm layering up
44:03With their trifles comprising of multiple layers
44:06So there will be five layers in total
44:08When it comes to assembly it's vital
44:10They manage their time wisely
44:12A little bit of crackage but nothing to worry about
44:15And we can't make a not join now
44:19Any delays?
44:20Sherry
44:21Free pouring the sherry
44:23I feel like that's probably enough
44:25Could jeopardize their place in the competition
44:27It's sherry
44:28It's creme de figgy
44:29It's quite sweet
44:30Makes me a little bit nervous
44:36Nothing bad ever happens on Bake Off
44:39Just need to reiterate that
44:40Keep telling myself
44:41Nothing bad ever happens on Bake Off
44:44Especially not to me
44:45I've never had anything bad happen on Bake Off
44:47I'm so glad I moved my cake
44:48I literally as I said nothing bad ever happens on Bake Off
44:49The tent tried to finish you off
44:50Jesus
44:51This is the most stressful part of the entire thing
45:05All the figs in the world
45:08I've still got quite a bit to do
45:10Cream border
45:12This is stressful
45:14I feel like a strawberry is going to fall out
45:19All right
45:20Jelly's in
45:21Add some more
45:22And a grand diplomat
45:23Massive jenny dodger
45:25Everything's riding on this jelly setting
45:27Put this back in the freezer
45:30Hopefully that will set quite quickly
45:32Right, put it in the fridge for a bit
45:33I really need the last 20 minutes for that to just sit in the freezer
45:36And set as hard as it possibly can
45:38I've got in my jelly art
45:41I'm not sure if my jelly looks like it's setting properly
45:44I'm just melting these ball holes
45:46With the aim
45:47That they'll be
45:48Olives?
45:49Yeah, let's get in there
45:51Right, sick
45:52What time are we on?
45:53Bakers, you have 10 minutes left
45:56Now that's a panic
45:57Onto the final bits
46:00Ooh
46:01I don't have a good feeling about this one
46:04Oh, gosh
46:05This is so stressful
46:06My trifle is bold
46:07My trifle is bold
46:08But it's standing
46:09I just need a pipe
46:10Oh, I don't know if this is going to be a tiny, tiny bit too small
46:13This is the big moment
46:17Oh, yeah
46:20I feel like I should pipe along here as well
46:22To cover up the joins
46:23I just don't have a good feeling about the stability of this at all
46:28Strawberry Santas
46:29A little sprinkle of the greens now
46:31Come on
46:32Come on
46:33Come out
46:34It's so close
46:37Oh, no
46:38It's stuck
46:39Oh, I'm so annoyed about that
46:41I'm just going to take it off at the last minute
46:42My adrenaline is sitting so high
46:44Because I feel like it's about to fall apart
46:46Can you just hold a finger right there?
46:48Yeah, yeah, yeah
46:49Oh, for God's sake
46:51Okay, here comes the moment
46:56Oh, and this cream is blowing down the side as well
46:59Okay, so far it's holding
47:00It looks...
47:01It looks secure
47:02Thank you
47:04Bakers!
47:05Oh, my God!
47:06Your time is up
47:07Please step away from your incredible showstoppers
47:12Oh, my God, it's so difficult
47:14Oh, no
47:16Oh, I can see it squidging
47:20I'm so gutted about that jelly
47:32It's judgement time for the quarter-finalists' freestanding trifles
47:43Jasmine, would you like to bring up your showstopper, please?
47:46It works out really nice, it's pretty solid
48:03Really beautiful
48:05I mean, that is remarkable
48:07Oh, wow
48:08You've basically made a huge Victoria sandwich
48:10More like a cake, but it's a trifle
48:12Which is crazy
48:14The sponge is absolutely delicious
48:16Lovely flavour
48:17You've got your jelly spot on
48:18There's not too much gelatin in there
48:19It's holding up quite nicely
48:21And the sponge is still moist
48:22It's just a lovely flavour
48:23You could eat quite a lot of that
48:25I'm trying not to
48:27The lemon curd works beautifully
48:28So, overall, I think you've done a fantastic job
48:30And it's still holding with two massive slices out of it
48:33So, well done
48:34Mmm
48:35Thank you
48:36I take it away before I eat anymore
48:37I don't eat anymore
48:47I think it looks magnificent
48:48I think you've done the jelly on top of the peaches
48:51Perfect
48:52The inset that with the fruit looks beautiful on the top
48:54Looks very neat and precise
48:55It's all holding very well
49:00The chamomile is a little bit too rubbery
49:04And the raspberry one is a little bit too soft
49:07The sponge is very dry
49:10You break down each element
49:11There's something afoot with all of it
49:13Flavour-wise, I think it's spot on though
49:15The top bit with the champagne and jelly
49:17Is delicious
49:18I love the flavours
49:19But in order to taste the chamomile
49:21You really have to just have the custard
49:23Otherwise the raspberry would be a bit overwhelming
49:25I mean all of it actually tastes delicious
49:28It's the textures I have an issue with
49:30OK
49:38It's plumped out over Christmas, isn't it?
49:40Yeah
49:41I love the decoration
49:42The inlay is quite effective
49:43Love the Father Christmases
49:44I've never seen that before
49:45It does look really nice
49:46Jelly's got a bit of rye, isn't it?
49:48It didn't fully release from the bowl
49:54Well done!
49:56Older flower jelly is delicious
49:58It's quite strong
49:59But if you have it with a mouthful of something else
50:01It would be perfect
50:02Your sponge is rock hard
50:04It's very dry
50:05Really? Oh
50:06I think less sponge would have been better in this
50:08More custard, less sponge
50:09But I do love all the flavours in this
50:11It's funny, which I love
50:13Yeah, it's a shame about the jelly on the top
50:14But it did taste good
50:15It tastes really good
50:16Thank you Toby
50:17Thank you
50:18Well done
50:26Tom, I think it looks absolutely magnificent
50:30Thank you
50:31I think it's amazing
50:32Too big, I think
50:33Too big
50:34Your sponge layers are pretty thick
50:35Yeah
50:36But it is very neat
50:37Let's hope it tastes great
50:38With a cake this big
50:39How'd you cut into it?
50:40Yeah
50:41You've done it
50:43Fantastic, look at that
50:46So this is almond sponge
50:48Yeah
50:49So ground almonds
50:50Ground almonds, some almond extract, vanilla extract
50:52Too much extract
50:53Too much extract
50:54Okay
50:55You could call that an almond trifle
50:57Because that essentially is all you can taste
50:59In fact, it's all pretty bland, except for the sponge
51:02We're not getting a lot of fig
51:04Because English figs don't have very much flavour
51:07And it's dominated by the almond
51:09Love the design, love the setup
51:12Flavours and textures for me, not there
51:22The jelly top, it looks amazing
51:24It's a bulging a bit
51:25Yeah
51:26I love the inlay on the sponge
51:28It looks very nice
51:29That jelly looks particularly good
51:36What's the jelly on the top meant to taste off?
51:38Slight bit of phlegm
51:39No
51:40No flavour
51:41There's no flavour, it tastes like water
51:42Does it actually?
51:43Yeah
51:44There's no flavour in there
51:45The jacquand is quite firm
51:48The thing is about that jacquand
51:50It doesn't taste nice
51:51The cannoli I like actually
51:54It added something to it
51:55Normally you can rely on you to do very good punchy flavours
51:59The flavours are all quite pale
52:01Except the sponge, which I like the flavour of
52:04Don't grieve my fellow judge here
52:06I like the whole concept
52:08You're just a bit short on flavour
52:09Thank you
52:10Thank you
52:11Well done
52:15That didn't go well
52:16Not like at all
52:18I think that was the worst feedback out of everyone there
52:24So yeah
52:26It is what it is
52:27It's fine
52:34That was just a really average piece of food
52:38The almond took over
52:39And it just all became a bit dry
52:40And it just all became a bit dry
52:41So it's like these small decisions you make
52:42Suddenly have massive implications down the line
52:51Wow, that was quite tense, if I'm honest with you both
52:54Really tense
52:55I was a little bit disappointed overall
52:56Ian's
52:57I didn't like the sponge
52:59I didn't like the layers
53:00I don't think a lot of the flavours were coming through strong enough
53:02That jelly on top had no flavour at all
53:05It looked good, though
53:06I did like the look of it
53:07It's like our nouveau
53:08It's like the 70s
53:09It's really unusual
53:10You've got to back it up
53:11Yeah, yeah
53:12You have to back it up
53:13Likewise with Tom
53:14Tom's was quite obsessing
53:15Because it showed so much promise
53:17Yes, he did
53:18I'm sorry, but the almond extract dominated every single layer
53:21Don't forget for me as well
53:22And the signature yesterday with Tom
53:24His signature
53:25However effective it may look
53:27Didn't carry much flavour
53:28Yeah
53:29So we've got a strange situation where
53:31Tom's again down at the bottom
53:32Ian's down there within this time
53:34And I think those two are the ones in trouble
53:36I think Aaron did a fairly good job
53:38In the showstopper
53:39And saved himself
53:40Aaron, by the way
53:41Had wonderful flavours all through his trifle
53:44I think Jasmine's done a great job
53:45And I think that Toby is sort of lingering a little bit
53:48At this moment we're trying to hunt for who
53:50Are going to be our four semi-finalists
53:52Yeah
53:53Yeah
53:54And we're looking at layers now
53:55The standard's great, isn't it?
53:57I mean, they're beautiful
53:58I noticed that some of them were like
54:00Getting fatter
54:01Why was that happening?
54:02Like us
54:03Like us in the show
54:04I mean, Ian's looked like me
54:06As it goes further along
54:08It's because it's week eight
54:09That's what happens to us
54:11It's like they need to undo their zip
54:13Yeah, that's why it's gone like that
54:15Congratulations bakers on dessert week
54:20You did so, so well
54:22I've got the great job of announcing this week's star baker
54:25This week's star baker is
54:28Jasmine
54:34How many is that?
54:35Is that four?
54:36Well done Jasmine
54:37Come on
54:38That means I've got the really tough job of announcing the person who is leaving us
54:49At this stage it's a horrible job because we love you all and you're all brilliant bakers
54:53But the person who is leaving us this week is...
55:03Ian
55:05Short King!
55:06Short King!
55:07No!
55:08I knew it!
55:12I'm very proud of making it this far
55:14I never thought I'd make it past the first couple of weeks
55:16So to make it to the quarter finals is something I couldn't have ever thought of
55:21Thank you
55:24We've had the best group of bakers
55:26I think it has been fantastic
55:28I've made really really good friends
55:30We always have a laugh
55:31And it's just been fantastic
55:36I'm going mate
55:37I have no idea how I keep doing this
55:40Honestly
55:41I can't believe I'm going to be in the semi-finals
55:44Thank you so much
55:46That was
55:47Thank you
55:48Thank you
55:49You did it
55:50We live to see another week in the Great British Bake Off
55:54What time to be alive
55:55I can't wait to the semi-finals
55:57Wow
55:58How the hell have you done it?
55:59Who would have thought you would have gone here?
56:02When I come back next week
56:04It's going to be full on honey badge of fight
56:08Jasmine's not having that stomach
56:09It was really close
56:12Yeah I know
56:14Scraped through this week
56:17He's got to get the flavors wrong
56:18Yeah I know
56:19Paul cannot turn around next week and say he doesn't know what the main flavor of something is
56:22It's got to punch him in the face
56:23It's got to punch him in the face
56:24I can't wait again
56:26Well done
56:27Starbaker just felt so out of the realms of possibility for this week
56:32And I honestly cannot believe it
56:34Well done
56:35I knew you could get Starbaker going
56:37Yeah
56:38I'm through to the semi-finals
56:44I don't want to think about that too much
56:46Because then I'll start thinking about what I actually have to do between now and then
56:49But
56:51Oh!
56:52That's cool
56:53Next time
56:54It all bursts
56:55Every single one
56:56It's the semi-final
56:58Squeaky bomb time
56:59Go, go, go, go, go, go, go
57:01Who can perfect patisserie?
57:03This is about intricacy
57:05This is not ideal
57:06And delicacy
57:09And who will fall
57:12This is tense this is
57:13At the final hurdle
57:15So close
57:16I can feel my place in the final slipping away
57:20No!
57:21I can't accept that
57:22I can't accept that
57:46Mostly
57:47Because you
57:48With억
57:51Say
57:53Nobody
57:54Doesbak
57:55You
57:56Is
57:57Really
57:58salvage
57:59They
58:00Was
58:02You
58:03I
58:04Is
58:06OK
58:07超
58:08Quite
58:09Les
58:12As
58:13As
58:14As
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