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00:00Well here we are outside before the show starts and I for one am enjoying one or
00:04two moments out in nature.
00:07Don't worry Harry, in some cultures that's considered good luck.
00:12What, when a bird poos on your head?
00:14No, when a Liam spills his yoghurt on you.
00:16Eh? What? I'll kill him.
00:20Welcome to Junior Bake Off. Get down here now, you.
00:23Nah, I'm alright.
00:24I'm gonna tell them we're a juice about you.
00:27I want them all.
00:28Last time.
00:29Oh!
00:30It was party day.
00:31Oh yes.
00:33And Isla L.
00:34Even though it's very simple, you've managed to make it look really gorgeous.
00:38Celebrating her fourth Starbaker win.
00:41In the showstopper.
00:42Oh my gosh.
00:43Cracks began to show for Isla F.
00:45Don't lie, okay?
00:46But it was the tricky tortilla technical.
00:48What am I doing?
00:50It's dollops.
00:51Which ultimately sent Humphrey home.
00:53Sorry Humphrey.
00:54Humphrey no!
00:55I'm really proud of myself and I'm just happy I've got this far.
01:00This time.
01:01Oh hello!
01:02It's posh nosh day.
01:04You're not posh.
01:05I am posh.
01:06The bakers must tackle the technical, fit for a queen.
01:09Is this what it's supposed to look like?
01:11It's a bit odd.
01:12And a sophisticated showstopper.
01:14Oh.
01:15I've never actually had Earl Grey before.
01:17But who will move a step closer to the throne?
01:20The mug isn't really baked.
01:21And who will fall from grace?
01:23I've broken another one.
01:25They've all got holes in it.
01:26Breathe.
01:27Oh, semi-finals!
01:38Our five remaining bakers face two more challenges.
01:41I feel like this is where the competition starts to get, like, really crazy.
01:45As they battle for a place in tomorrow's final.
01:47Why is there, like, not many ingredients?
01:50To make it to the semi-finals is definitely a life achievement.
01:53This is worrying.
01:55You wouldn't think that somebody normal, like me, could do something like this.
02:00To get to the finals, I'd be ecstatic.
02:02It'd be, like, going to the moon!
02:04Oh, my God, the apron chain.
02:06It's posh nosh day.
02:07Oh, my God, it's a bit of a tongue twister, isn't it?
02:09I think it's going to be very elegant and regal.
02:12There's a whisk attachment.
02:14Do you think it's, like, a Genoese sponge?
02:16I really like to include sophisticated flavours in my bakes,
02:20so I'm excited to show what I can do.
02:26Morning, bakers!
02:27It's posh nosh day.
02:29Yes, it's the semi-finals and things have got fancy.
02:31And who better to set your technical challenge than fancy pants itself?
02:35Raph, do you have any tips for the lowly bakers?
02:38Bakers, your semi-finalists.
02:40Soak it up, but only until it's just right.
02:43Mmm.
02:44Well, it's a technical challenge.
02:45It's Judge Blinds, who, as the late Queen once said,
02:47push off!
02:48For your technical challenge, Raph would like you to make
02:52the ultimate posh nosh, the Queen of Puddings.
02:55Camilla, if you're watching, you still owe me 20 quid
02:58from that night out at Dunkin' Donuts.
03:00This most regal of puddings features a soaked breadcrumb custard base
03:04topped with forest fruit compote
03:06and finished with a torched Italian meringue.
03:09You have but one hour in which to make your Queen of Puddings.
03:14On your marks, get set, bake!
03:18Oh, my God, oh, my God.
03:20The bakers have all been given the same ingredients.
03:22It sounds really, really fancy and hard to make.
03:25And a stripped-back recipe.
03:27It says, to make the custard base,
03:28keep the milk to just below boiling point.
03:30For Raph's regal Queen of Puddings.
03:32Never heard of it before.
03:33It does sound quite posh.
03:35It's got the word Queen in it.
03:36Anything with the word Queen in it sounds posh to me.
03:38I think I lot L is, like, the poshest out of all the bakers.
03:42I'm posh.
03:43I talk like this and I only go to high two.
03:48I feel like Kitto might be the poshest baker.
03:50Tally-ho.
03:51Oh, hello!
03:53That's my posh accent.
03:55I'd say that I'm probably the poshest baker.
04:00Raph, Queen of Puddings,
04:02why have you chosen this bake for today's technical?
04:04This is an iconic British pudding.
04:06I thought, what better than to do Queen of Puddings for the semi-final?
04:10It's a great fit for posh nosh day, isn't it?
04:12Yes, exactly.
04:13Where do the bakers start today?
04:15I've changed it a little bit so it's a bit harder.
04:18We have a bread crummy custard base.
04:20We've got a lovely forest fruit compote,
04:22which if they undercook it, it will spill out of the sides.
04:25And then an Italian meringue.
04:27So the bakers must whisk their egg whites
04:29whilst pouring in hot sugar at the right temperature
04:31into their egg whites.
04:33Simple elements, but it sounds very difficult to assemble.
04:36They first have to take half of the meringue
04:38to do almost like a crumb coat,
04:40to seal in that compote over the breadcrumbs.
04:42And then after that, they put the second layer on
04:45so that it hides it inside.
04:47Then the bakers must blowtorch it.
04:49Tricky.
04:50I'm really looking forward to cutting into this, Liam.
04:52Let's do it.
04:53Wow. Look at those layers.
04:55That looks gorgeous.
04:59Nice, bruv.
05:00It's like a cloud.
05:01The meringue is light, fluffy.
05:03That custard base has like a cakey texture.
05:05And then the compote is really fresh.
05:07It cuts through the sweetness
05:09with that lovely pillowy meringue.
05:11I forgot how much I love this pudding.
05:13Tricky challenge from the Queen of Puts herself.
05:15Thank you, Liam.
05:16You're welcome.
05:22Once hot, remove on the heat
05:23and add the lemon zest and butter.
05:25Mix and add the breadcrumbs and stir.
05:27Why are we adding breadcrumbs into a custard base?
05:29That's so odd.
05:31I've not had custard with breadcrumbs in it,
05:33but I've had like bread and butter pudding,
05:35so it's not too far off.
05:39Hi, Ayla.
05:40Hi, Harry.
05:41Well done yesterday.
05:43Getting through to semi-finals.
05:45Yeah.
05:46Now, do you think of yourself as posh?
05:48No.
05:49I'm not posh.
05:50No?
05:51Who do you think is the poshest person in the tent?
05:53Rav.
05:54Oh, you think Rav is?
05:55Yeah, why'd you say that?
05:56I don't know.
05:57She just reminds me of a posh person.
05:59But, you know, she's from Kingford.
06:02Uh-huh.
06:03OK.
06:04That's what I'm saying.
06:06In a bowl, whisk together the egg yolks and caster sugar.
06:09Pour the hot milk mixture over the egg yolks and caster sugar
06:13and whisk to combine.
06:15It's a bit odd.
06:16Is this what it's supposed to look like?
06:18It looks like it...
06:20Ooh.
06:21I think that's about mixed.
06:23Apparently it's meant to be regal,
06:24so I'll go with Rav on this one.
06:26I think probably out of Rav and Liam, Rav's a bit more posh.
06:29Liam's not posh.
06:30He's like,
06:31Yeah, well done, bro.
06:32Water flames, bro.
06:33You're probably the most posh out of all three of them.
06:35Yeah, probably.
06:36I did actually go on that genealogy programme.
06:40Who are you and where are you from?
06:41Where they go through your family history,
06:43trace it back.
06:44Oh, no!
06:45Yeah, but the results were so explosive,
06:46they wouldn't put it out.
06:47Oh, God.
06:48Because it would destabilise the monarchy.
06:50Monarchy.
06:51That's all I can say.
06:52Can't say any more than that.
06:53Hey, Louis, if you're watching.
06:56Set aside for ten minutes.
06:59With their custards resting,
07:00the bakers move on to their filling.
07:02To make the fruit compote,
07:03heat the fruit in a small saucepan over medium heat.
07:07Continue to heat until it thickens
07:09and the fruit starts to break down.
07:11Rav is looking for a compote that holds its shape.
07:14So I'm trying to make that thick.
07:17If it's not cooked for long enough,
07:20it won't hold its shape on top of the custard base.
07:23The hardest part would be if the compote was not to set
07:26because it might leak out.
07:28I would say that's thick enough.
07:30But overcooked, then the fruit will break down,
07:32leaving a jam-like texture.
07:34Kitto, are we supposed to mash the fruits?
07:36It breaks down, does that mean you break it down?
07:38I don't know, maybe.
07:40It looks quite good.
07:42I might mash it a bit more,
07:43just to make sure it's nice and mashed.
07:46I'm happy with my compote.
07:49Would you say that you were a posh person, Miko?
07:52No, I wouldn't say I'm a posh person.
07:54I'm just a person.
07:55We're all a person, but some people are posher than others.
07:59I mean, you can pretend you're posh by speaking like you're posh.
08:02Are you accusing me of that?
08:04No, I'm not accusing you.
08:05That's quite serious accusation, actually.
08:07I am not accusing you.
08:08No, I always wished I had a regional accent,
08:10because they were very popular when I was starting out.
08:13Yeah.
08:14A regional accent.
08:15Yeah.
08:16Wilkinson Junior Bake Off.
08:17Oh, er, didn't really work for me.
08:19Can kind of tell.
08:20Mmm.
08:21It's time to put the custard base in the oven.
08:25Once the custard has soaked,
08:26pour into the cake tin and bake for 20 minutes until just set.
08:29Mmm.
08:30Yum.
08:31It should have a slight wobble in the middle.
08:33It looks quite smooth.
08:35I've often wondered if meringue nests have meringue birds that live inside them.
08:41Of course not.
08:42You can't have meringue animals, can you?
08:43I mean, look at this one.
08:44Empty.
08:45Oh!
08:46It's a meringue bird trying to get to its nest.
08:4930 minutes, Bakers.
08:51You're halfway through.
08:53Ah!
08:54Get off me.
08:55No, I'm just going to make the Italian meringue.
08:57I think that the trickiest part of the technical is the Italian meringue.
09:02Right, now I think I'm making the syrup.
09:04It says add one and a half tablespoon of water to the 100 grams of cast of sugar.
09:09Italian meringue is made by mixing whisked egg whites with hot dissolved sugar.
09:15It needs to go, like, transparent, because then you know that the sugar's dissolved.
09:19After what, it's very closing now.
09:21Just staring deep into the boiling sugar.
09:24Yes, the pot will do.
09:27Is it speaking to you?
09:28Yeah.
09:29What's it saying?
09:31I'm hopefully going to come first.
09:33Once the sugar has dissolved, start whisking the egg whites on a high speed.
09:38The egg whites need to reach soft peaks just as the syrup hits temperature.
09:42Increase the heat and boil the sugar until it reaches 119 degrees.
09:46So I'm checking the temperature.
09:47It's going up.
09:49Yes, OK, 190.
09:51But if the sugar syrup isn't mixed in thoroughly...
09:55You need to mix it as well while you're pouring.
09:58The bakers could end up with uncooked meringue.
10:02Should be stiff, glossy peaks.
10:06Still a bit eggy.
10:08Oh, no, it's kind of...
10:10The sugar has crystallised on the bulb.
10:12Did I do that right?
10:15Think that's ready?
10:16Looks pretty good.
10:17Yeah.
10:18Yeah.
10:19Result.
10:20What's the poshest place you've ever been?
10:23Kent.
10:25Good for you, yeah.
10:27Would you consider yourself posh?
10:29I wouldn't consider myself posh now.
10:31A bit more street?
10:32Yeah.
10:33Who's the poshest, do you think, out of the bakers?
10:35Let's have a look.
10:37What about Isla?
10:38She's quite posh, isn't she?
10:39She's quite posh.
10:40A lot of posh people are tall, aren't they?
10:42Yeah.
10:43So that's a clue.
10:44Tito's quite posh.
10:45I think he is quite posh.
10:46Isla's from Bradford, so...
10:48No, forget that.
10:49Because I'm from Yorkshire.
10:51Yorkshire people aren't posh.
10:55I wonder if it's only meringue birds that have meringue nests.
10:58Look!
10:59It's a meringue in his hand!
11:0116 minutes, bakers!
11:02You've got 15 minutes left!
11:04Oh, my God, this needs to come out.
11:06I'm going to check it.
11:09How's your cake thing looking?
11:11It's wobbly.
11:13That's not set at all.
11:15I don't want to underbake it, but I don't want to overbake it.
11:18The custard base needs time to chill before the compote and meringue layers can go on.
11:23It's nice and wibbly.
11:25But if it's underbaked...
11:26One more minute.
11:28...it won't set.
11:30What can you do? What can you do?
11:31Stupid cake!
11:34I'm happy with my custard base.
11:36It looks as described.
11:38Yeah, I'm going to put it straight in the freezer.
11:41Baked!
11:42Sorry, is that me?
11:43That is me.
11:44So, you're a fairly posh family, are you?
11:46Do you go skiing?
11:47Do you go skiing?
11:48I do go skiing.
11:49Posh.
11:50Do you like football or rugby?
11:52I like rugby.
11:53Posh.
11:54Okay.
11:55Boarding school or day school?
11:57Well, the school I'm going to, it has like a boarding school part of it, but I'm a day student.
12:02It's not looking good.
12:03It's not looking good.
12:04It's not looking good.
12:05Mmm.
12:06Well, I managed to give the meringue a tan.
12:09That's an orangutan that's made entirely from meringue.
12:12The slip.
12:13Yeah.
12:14Well, he didn't look entirely friendly.
12:15Oh, it's the meringue a tan.
12:17That's the meringue bird.
12:19Ten minutes, bakers.
12:22You've got ten minutes left.
12:24I'm actually so worried.
12:26Stop it.
12:27Stop it.
12:28Now, I need to assemble.
12:30Rav is expecting a finish fit for a queen.
12:33You have to turn it out onto the cake stand.
12:36But if the base isn't chilled enough...
12:38It's boiling.
12:39...the compote could run off.
12:41Oh, that's good.
12:42Me like.
12:43I'm really happy with it.
12:44To assemble the pudding, gently spread the fruit compote over the baked custard base.
12:48Try not to let the fruit fall over the side.
12:50This looks so disgusting.
12:51I'm going to try to be neat.
12:53Because all they say to me, it's quite messy.
12:56Rav is definitely a perfectionist.
12:59So, I really want to get everything to be, like, as perfect as it can be.
13:03Right, I'm going to start decorating it now.
13:05I don't really understand one of the steps.
13:08Spoon half of the meringue on top and base to compote.
13:12Is that, like, that size and top?
13:15The first layer of meringue seals the compote.
13:18I don't want to lift up the compote.
13:19So the rest can go on cleanly to create a decorative top.
13:22So I have to add the rest of the meringue and make peaks and swirls.
13:26That's good.
13:27So bad.
13:29Sorry, but who invented this?
13:32Rav, I don't even know what to say to this.
13:35Very stressed.
13:36I feel like today might be my day to go.
13:39Five minutes, bakers.
13:40Five minutes.
13:41You've got five minutes left.
13:42No.
13:43Okay.
13:44Oh, God, that looks very messy.
13:49But there's no time.
13:51Sugar, no, no, no, no, no, no.
13:53Don't come out.
13:54Don't come out.
13:55Oh, gosh.
14:00Now the bit we're all waiting for.
14:03Children with blow torches.
14:05This is just what makes it look posh.
14:08Fire in the hole.
14:09This is very fun.
14:10I feel very powerful.
14:12I don't know how much browning it wants.
14:15Bang!
14:16No.
14:17I feel like the most important thing is getting it done.
14:20I want the finish to be as posh as it can be.
14:25I would say it's fit for Queen Rav.
14:29That's it, bakers.
14:30Time's up.
14:33Step away from your bakes.
14:35Well done.
14:36Talk about a semi-final.
14:38I know, yeah.
14:39Right, bakers, if you could bring your queen of puddings forward
14:41and place them behind the photographs of yourselves
14:43on the front table.
14:45Blimey.
14:46I say, look at those.
14:48Mine needs more torch.
14:50Mine needs more...
14:51Where's yours?
14:52That one.
14:53The palest one.
15:01The bakers' queen of puddings will now face the judges.
15:04Nice to see them.
15:05It's Rob and Liam.
15:07They're looking for a set custard base,
15:09a tangy compote that holds its shape
15:11and a soft silky meringue to finish.
15:13We've actually got really good queen of puddings.
15:15Don't we?
15:16Yeah.
15:17You guys smashed it today.
15:18They're very cute.
15:19Mm.
15:20Cool.
15:21Great.
15:22And they have no idea whose is whose.
15:25This is a really good rag.
15:27I love how you blowtorched it.
15:29Overall, pretty neat.
15:33All three layers.
15:34The breadcrumb base is spot on.
15:38It's really good.
15:39It's set really nicely.
15:40When it comes to your compote,
15:41it does taste delicious.
15:42It's still slightly loose.
15:43Hence why it's sort of seeped into your base.
15:46The meringue,
15:47whilst it looks good on the outside,
15:49it's slightly undercooked.
15:50It should be smooth and silky,
15:51but instead it's still like an egg white.
15:53Okay.
15:54I really like how you blowtorched your queen of puddings,
15:56but it's really flat.
15:57And you can see right on the sides that your compote
15:58is starting to seep out.
15:59There's not a lot of meringue,
16:00so perhaps it's quite deflated.
16:01The breadcrumb base is really good.
16:02It's moist.
16:03The fruit compote could have done with cooking for a bit more.
16:04It's quite bitter.
16:05The meringue,
16:20When you look at it,
16:21it's still like foamy egg whites,
16:23as opposed to being like a luscious meringue.
16:24Yeah.
16:25It's a shame.
16:26Next.
16:27next with this one we could have done with a bit more torching but the meringue itself does
16:32look slightly undercooked and you can see your compote might be a little bit too loose
16:38it's starting to see part your queen of puddings
16:43your comp has a really good flavor and your base is really moist but it's again another
16:48issue with the meringue it's not cooked the meringue is the tricky one isn't it yes
16:53okay next one slightly messy around the sides but i do like how you go towards this one
17:02i like the drama of it switched around yeah
17:08bread crumb base tick compote really good flavor the meringue is good it has volume and it has
17:15height but again it is undercooked it is still slightly undercooked but the four that we've
17:20had in terms of texture that's the best one okay last one really neat it's blow torched really well
17:30we have a nice volume of meringue on top
17:34little drip
17:37the bread crumb base is good your flavor of your compote is pretty much spot on but you need to
17:42cook it out a little bit longer hence why it's just dripping everywhere the meringue again is undercooked
17:47tricky challenge rab and liam will now rank the queen of puddings from last place to first okay in
17:55fifth place we have this one kitto it was a really hard one to judge but you did manage to get the base
18:03cooked with the compote it's just a case of the meringue in fourth place is either f in third place is
18:10isla l which leaves miko and new mayor fighting for the top spot in second place we have this one
18:19miko great dome of your pudding your base was cooked really well even though your compote was a bit loose
18:25the flavor was great but of course the meringue was slightly undercooked which means in first place
18:30we have this one umeya
18:36base was well cooked really nice compote and the meringue was more cooked than the others
18:42thank you well done umeya come and have a look at each other's pudds and we'll see you shortly for
18:48the showstopper challenge well done team well done guys i definitely think i've become the king of
18:53puddings now so hopefully i can take it with me into the showstopper and hopefully into the finals
18:59i'm not feeling as confident coming fifth so it's extremely important for me to do well in my show
19:05stop it does this taste nice of course i think try it the results of the challenge have made me feel
19:11a bit deflated a bit like my meringue but hopefully i will rise
19:19one last showstopper challenge is all that remains between the bakers and a place in the final
19:25welcome back bakers it's now time for the most refined showstopper challenge this tent has ever
19:33seen because rave and liam would like you to throw a sophisticated dinner party by creating an illusion
19:39biscuit tableau depicting the epitome of adult gastronomy whether that's the filet mignon lobster
19:46thermidor or fish fingers chips and peas around at my mum's house
19:50you must create a tableau consisting of at least 12 individual biscuits the type and flavor of
19:56biscuits entirely up to you but at least one element must be three-dimensional ravelium are looking for
20:03fun and interesting dinner plates that they can't wait to tuck into i find half the problem with the
20:08dinner party is getting people to leave which is why i serve pudding in the front garden
20:13you have two hours in which to make your dinner party illusion biscuits on your marks get set bake
20:23good luck everyone good luck good luck what's your poshest habit i like fine minds and cheeses if
20:30someone came up with a cheese wine cheese wine cheese wine the poshest food that i've ever eaten
20:38probably a creme brulee i made once that's quite posh all french desserts are posh i love japanese
20:44food and it's definitely posher than that queen pudding that we had earlier that was oh for the
20:50showstopper today we're asking the bakers to make dinner party illusion biscuits but it must feel like
20:55it's the height of sophistication oh i've never actually had an ogre before main difficulties with
21:02this challenge of course executing the perfect biscuit with shortbread if they don't mix it enough
21:07it might not bind if they over mix it it could be tough and not have that beautiful buttery snap
21:13if the bakers are going for like a gingerbread base we want that beautiful snack well spiced so i'm making
21:20about 60 biscuits in terms of the biscuit flavor i don't want the bakers to go basics today they
21:27have to dial it up a bit and show us something new this is yuzu juice so yuzu is a japanese citrus
21:34it's very exotic the bakers have to really make sure that their decoration is very detailed
21:38they can go for a roast dinner they can go for a nice chicken curry or rice i'm doing
21:44bacon which is made out of my own special way it's their last showstopper before the vinyl
21:51there's everything to play for today rava and i are the special guests so don't let us down bakers
21:59keto tell us about your dinner party illusion biscuits the king i don't know how i found this
22:05out but apparently he's famous for loving his breakfast so i'm doing a massive full english fit
22:11for a king nice for my 3d elements i'm doing a mug with a lemon caramel sauce in it so it's like tea
22:19and i'm also doing a raspberry jam you're taking this very seriously yes and you're pushing yourself
22:25a lot do you feel a lot of pressure because of the technical today yes i really want to get to the final
22:31and obviously coming last in the technical wasn't very good yeah but i'm hoping to bring it back
22:37kitto hopes his comeback banquet which includes lemon and cardamom sugar biscuits gingerbread toast
22:45and shortbread baked beans will grant him royal approval the king is known for liking breakfast what
22:55we'll try and do is get that verified see if we can get king charles on the phone can we do that yeah say
23:01it's me that'll be nice we'll put you straight through i've got something on him on her on her
23:07it's like your obsession with princess anne it's not an obsession we're just friends
23:12whilst kitto is hoping to redeem himself after this morning oh goodness sake umair is still flying high
23:19after coming top in the technical first in the technical yeah how are you feeling feeling quite
23:25confident my dinner party biscuits is sushi when i have sushi it's usually at or for an occasion
23:31mm-hmm how are you going to make it look like sushi for the maki rolls i'm going to use black fondant
23:36to wrap it around as like the seaweed the nigiri i'm going to cover it in desiccated coconut good idea
23:41i just want to make sure you can actually taste the flavors umair's multi-flavored illusion
23:47biscuits will include a lemon shortbread rice matcha shortbread maki rolls and chocolate shortbread
23:53chopsticks this dinner party what's the food you're serving now of course we did sushi the other day
23:59so you got an advantage haven't you um you're doing mint cream wasabi and uh chocolate all right
24:07yeah yeah show them how it should be done eh yeah yeah good good uh do you have any questions of me
24:14do you have any questions are you copying me are you copying or what
24:26umair isn't the only baker planning to impress his guests with sushi i'm making a bento box for umair's
24:33doing sushi too and his sounds really good so i just need to make sure that mine's really good too
24:38isla l is hoping japanese flavors will add some extra sophistication my flavors today are orange and
24:45yuzu um for the for the box and the sushi the nigiri is going to be a jasmine shortbread jasmine shortbread
24:51how do you do that jasmine extract whoa i never noticed it existed have you used this before yeah a
24:57little bit how have you found it it's really strong so i can't do a lot because jasmine is a very hard
25:01flavor to nail yeah with food yeah isla's jasmine shortbread nigiri yuzu sushi and peanut butter chicken
25:09skewers will all sit in an orange and yuzu sugar cookie bento box it seems more like a lunch it's
25:17like a fancy lunchable then yes okay well some of the posh people have their dinner at lunchtime
25:21i think like posh people say what's for tea i think actually posh people have breakfast they have lunch
25:26they only have tea yeah and they have supper and then they have a cup of soup before they go to bed
25:30that's what i've heard the bakers can make any type of biscuit they like so i'm making four
25:37different types of shortbread the big bowl is for the ramen and it's a strawberry pistachio biscuit
25:44but they must include a 3d element i'm gonna make maki rolls which is like rice balls wrapped
25:51in seaweed and choosing a biscuit dough that will hold its shape and not break is vital i'm doing the
25:58biscuit box out of a orange and yuzu sugar cookie but it's quite a soft dough it's all about taking
26:05risks on these sort of things so this is my bowl for my chocolate sauce and isla f needs her biscuit
26:12bowls to be watertight i'm just trying to do some patchwork on the bits where it's breaking
26:18if she's to replicate her and her dad's favorite holiday meal i'm making steak chips and peas my favorite
26:24steak was in dubai dubai is a very posh place isn't it yes it is some parts of it yeah but if you look
26:30below the surface of course you see the poverty bubbling under the anger and resentment that's baked
26:39into the fabric of the totalitarian system but we did have a lovely holiday there isla's recreating her
26:48poshest meal with the raspberry and white chocolate shortbread steak fennel and cardamom peas and lemon
26:55and poppy seed chips and a chocolate dipping sauce you know for the sauces i'm making little bowls do
27:01they hold their shape they should do hopefully maybe have you practiced them before no have you
27:07practiced this showstopper before yeah i have but i haven't practiced the bowl part now i'm making the
27:13prawn tempura before they bake their biscuits the bakers need to shape their dough that's bacon
27:20creating the illusion of savory dinner party feasts the nigiri is going to be made out of the jasmine
27:26shortbread this is going to make the prawn scallops steak and vegetables and miko is also joining the
27:34japanese dinner party alongside umair and isla l what are you doing here this is supposed to be the grill
27:41do you know teppanyaki have you ever eaten i don't know everyone's name it's like oh no it's actually
27:47a cuisine it's a japanese cuisine where they like sorry i do food in front of you that's okay i'm not
27:52very widely traveled i know i look um like i've been around the block a few times miko's hoping to
27:58secure her place in the final with a teppanyaki platter which includes a strawberry and pistachio bowl
28:05peanut shortbread prawns and a chocolate orange grill was there anything you wanted to know about
28:10perhaps about how the format of the final not really i don't have any questions princess anne arrives
28:16it's always princess anne yes about half past seven she normally just has the breakfast and then
28:21says oh nothing seems to be happening and someone takes her away and then we have the big celebration
28:27which as you know consists of two flags and a juggler although last year we had an alpaca an alpaca oh
28:33yeah it ended up on the barbecue but never mind oh yikes so i need to get stuff into the oven before
28:42he says the one hour with multiple 2d and 3d biscuits on the go i'd say that the trickiest part of this
28:51challenge is management the bakers must maintain a batch baking production line i've got lots of different
28:58times to bake them so these ones are gonna go in first i'm gonna get these baked i have to be good
29:04at multitasking otherwise things could go wrong about eight minutes well the gingerbread needs 10 but
29:16i love illusions and magic unfortunately my friend ian the information worm has agreed to be my
29:22assistant all right ian okay think of a number got one your number is four seven uh 32 i'll get back to
29:36you on this 60 minutes bakers you've got 60 minutes left oh my god have we got another left 12
29:43uh eight they're coming out of the oven now yeah they're done rav and liam will be looking for the
29:52perfect biscuit texture that one was a bit squidgy my biscuits are in the freezer they're just setting
30:00and the 3d elements need to be strong enough to hold their shape the other ones need to go in for
30:05half an hour if they're too crisp they could break during assembly they're a little bit over baked but if
30:11they're underdone they will crumble when handled the mug isn't really baked
30:20oh my god without their 3d elements no this one's got a hole in it two holes in it their dinner party
30:27illusions will fall flat this one's got a hole in it as well they've all got holes in it yeah that needs
30:34to go back in i'm going out breathe with their biscuits in hand no way it worked most of the
30:51bakers can move on with the rest of their elements i have to decorate my biscuits do my buttercream do my
30:57caramel do my isomel in here is the swiss meringue buttercream which i'm going to use for the wasabi
31:04but kito and isla f are still stuck on their 3d elements i'm rolling it again because that one
31:11didn't go very well it got stuck to the mold so um i've covered it in foil this time and hopefully it
31:17will go better not very good i'm very stressed my 3d element isn't really going as planned
31:24bowl needs to go back in how long is left is it 13 42 give us a clue 30 minutes bakers you've got 30
31:39minutes left oh my god everything was supposed to be out the oven by now whilst kito and isla f wait
31:47for their 3d elements to bake i haven't actually decorated any of them yet which is really annoying
31:53they must join the other bakers and decorate the biscuits they have this is for the peanut butter
31:58chicken skewers i'm just dipping the biscuits into desiccated coconut to create the rice solution
32:06i am painting the tomatoes and the black pudding so i've done my one steak i was going to do two but
32:15then i realized i don't have enough time one of the producers come up with a survey to see if
32:21you're posh or not so posh all right is it a new or a toilet toilet yeah so that's that's not posh
32:29posh people see loo i'm going to the loo what about the evening meal how do you refer to that dinner
32:35so your mum would say isla stay in the time okay dinner rugby or football football i'd say that posh
32:47it's an activity that anyone can do with golf you know those bits of chicken that have got bread crumbs
32:53on they're fried nuggets okay it's not looking good oh my goodness isla how do you refer to your mum's
33:04mum grandmother grandmother okay yes it's not good i'm afraid you're not very posh oh there's any
33:13consolation none of them are are you posh what should i do the survey yeah i haven't thought that i'll do it
33:19blue granny is over there goujons the supper the rugby posh you're not posh i am posh
33:30well you made the survey yourself so you cheated that is a very serious accusation
33:37where's your evidence right in your hands you made that survey i can tell because it's your handwriting
33:43support support i've given up trying to guess ian's number and instead i'm going to saw
33:49ian the information worm in half here goes ready ian here we go then
34:00hurts 15 minutes bakers you've got 15 minutes left
34:04you're right ian
34:11that one looks okay with all of the biscuits now baked okay my mug has kind of worked
34:17it's time to see if they can reach the height of gastronomy
34:21now i just need to assemble this i'm kind of assembling it like i would oh gingerbread house
34:27please please please yes i need to sort all the fondant out my beans are looking bad
34:40how many chips do i have six okay i only need three more i've broken another one
34:49now making the flames for the grill rice shaped fondant it's not half bad the jasmine one tastes
34:55really gross i don't know why i make myself try new flavors when i just stick with the simple ones
35:01there's something missing oh i need to do peas how long have we got left five minutes bakers five
35:07minutes you've got five minutes left oh i don't have enough time god i need to roll this out really
35:11quickly just making sure everything's looking good chopsticks on those
35:18kind of looks like a hot chocolate i don't really have much to present i'm just going to cut it off
35:24this looks dreadful you might not see me in the finals the jelly has actually set i'm going to take
35:32this off and put the jelly on okay okay i've got an idea let's stay on stay on it's supposed to be
35:44bacon is there enough time to do a quick sausage one minute bakers you've got one minute left oh
35:51i just need to get the black on it but i don't know how to get the black on it because it's not
35:53getting on this looks a bit more like a sausage oh my god
36:00oh i'm just doing the final touches now quite peppery
36:08that's it baker's tags up step away from your bake it's all over i hope i get through don't fall don't
36:22fall don't fall it's not half bad mine looks so bad it's all over come on it looks amazing it looks
36:30really good you did amazing i'm telling you i am telling you it's so bad
36:41the baker's dinner party illusion biscuits now face the judgment of rav and liam
36:45miko could you please bring your illusion biscuits forward for judging
36:48i really love your design i love the 3d element of the bowl i really like the flame here i think
37:05it's very clever my dinner party illusion biscuits is teppanyaki my flavors are pistachio and strawberry
37:12orange chocolate shortbread and crunchy peanut biscuit with coffee buttercream my favorite
37:20is the strawberry and pistachio it's baked perfection your chocolate and orange shortbread
37:27slightly under baked mixed bag the star of the show is this beautiful peanut butter and coffee biscuit
37:34like wow the texture is so spot-on really crisp perfect amount of peanut butter and then that lovely
37:40buttercream oh lovely thank you nice one miko well done well done i mean it's not your neatest work
37:57especially for a showstopper but i really like how thin all of your biscuits are and they looked really
38:03beautifully baked i really like the satay chicken and the sushi very creative but we can both agree that
38:08the bento box is not tidy yeah so it's an orange and oozy biscuit and then the peanut butter biscuit for
38:14the chicken skewers and a jasmine shortbread for the nigiri i really like the flavor of the chicken satay
38:21love peanut butter shortbread your sushi is my favorite one and then let's talk about the nigiri i feel
38:29like you didn't need the jasmine extract because then it starts to taste like soap i think all of your
38:35biscuits are beautifully baked and with the jasmine one i actually kind of like it i love a jasmine tea
38:40at the end of a meal it's very unique okay i like it well done thank you thank you that's what i love
38:46i love the sushi the nigiri as well and i love how you use the coconut to resemble rice
39:01it's very good i think this is my favorite one of your showstoppers thank you to look at
39:08it's made of a lemon shortbread an orange shortbread a strawberry shortbread and a matcha shortbread
39:14overall i think this is such a stunning showstopper and you've got elements of pure brilliance in this
39:19particularly the cocoa shortbread with the chopsticks baked perfectly so crisp really light i also love
39:25the texture of your buttercream the flavor combination between the lemon and the coconut
39:30is so good it's the semi-final and you brought the power today thank you well done it is so good
39:38thank you
39:44compared to some of the others the showstopper is quite small but it is very neat you do know exactly
39:54what it is the steak and the chips but for a semi-final i don't know if this is enough no the
40:01steak is raspberry white chocolate chips are lemon and poppy seed the peas are cardamom and fennel and the
40:09bowls are el grey your lemon and poppy seed ones here are so good these are perfect such good snap really
40:18good texture the white chocolate really good again but the bowl is too soft yeah we just needed a little
40:26bit more when it comes to the taste and the overall design okay okay thank you well done
40:39i rate you so much for trying to make a lot in two hours some of it looks great and some of it
40:50i don't know what it's meant to be there are lemon and cardamom orange shortbread and gingerbread
40:57kitto it's clear that you've done a lot in the time that you had and you've really pushed yourself
41:01today the detail with the egg is so impressive but my favorite is actually this one the way you've
41:06thought about bringing these baked beans on toast alive they're all that texture it would have
41:10been perfect on this plate there's some really good work but on this plate as well there's some
41:16things that you need to improve yeah yeah thank you well done kitto well done thank you so judging
41:24went quite well for me i would say but i think that there is a chance for me going home just because
41:30i did come last in the technical and my presentation was messy and some of my biscuits were underbaked
41:37so quite a lot i'm not for words really i didn't have a clue that i was this good at posh baking
41:43the judges said that it was my best work yet and i think it's a really important stage to show your
41:48best so that you can get into the finals i was expecting the comments because i knew that the
41:53earl grey was a little bit underbaked and i didn't know that the look wasn't what i wanted it to be
41:58staying in the competition would mean the world to me hopefully i do because i know i can do better
42:09the judges have decided who will be star baker who's made it through to the final and who will be
42:14going home well done bakers today's star baker is
42:33but it is the semi-final so we can only take
42:35four of you through the person going home is
42:47tyler f i'm afraid sorry you've been a lot of fun to have
42:50oh you did so well i'm gonna miss my twin
42:54difficult yeah you've made it to the top five bakers in the country
42:57i'm a bit upset that i'm going but i am really proud of what i have achieved
43:01i'm so so excited to come back and see all my friends in the final they're just all really
43:09really nice people you survived that giant macaron right oh my gosh i let f should definitely continue
43:16to bake my ideas have always been great the flavor combinations have always been spot on yeah man
43:21there's a great baker in there thank you well done to umair for getting started yeah he did so well
43:27umair was star baker today not only did he do incredibly well technical but his showstopper really
43:33stood out to us he pushed himself and that lovely match of buttercream with his biscuits was the
43:38perfect finishing touch hey star baker now i'm really really excited for the final we enjoy tonight
43:47for getting to the final and then tomorrow we get into the zone only two more challenges left and then
43:52we'll crown our junior bake-off winner the pressure's on in the tent but you know what these bakers
43:58deserve to deserve to be here so bring it on next time the winner it's cracking of junior bake-off
44:14oh my gosh oh my gosh i have to hurry 2025 oh there's a massive lump in the middle
44:21didn't depart about as evenly is my heart palpitations are too much i can't even breathe
44:31are you a star baker in the making apply for the next series of junior bake-off at channel 4.com forward
44:37slash take part
44:48so
45:07You
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