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00:00Well here we are outside, before the show starts, and I for one am enjoying one or two moments out
00:05in nature.
00:09Don'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?
00:18I'll kill him!
00:20Welcome to Junior Bake Off! Get down here now, you!
00:23Nah, I'm alright.
00:24I'm gonna tell a bit of juice about you.
00:28Last time.
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.
00:37Celebrating her fourth Starbaker win.
00:40In 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.
01:14Ugh.
01:14I don't know.
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.
01:36Oh, semifinals!
01:38Our five remaining bakers face two more challenges.
01:41I feel like this is where the competition starts to get, like, really crazy.
01:44As they battle for a place in tomorrow's final.
01:47Why is there, like, not many ingredients?
01:50To make it to the semifinals 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.
02:08Oh, 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.
02:28Yes, it's the semifinals and things have got fancy.
02:31And who better to set your technical challenge in the fancy pants itself?
02:35Rav, do you have any tips for the lowly bakers?
02:38Bakers, your semifinalists.
02:40Soak it up, but only until it's just right.
02:43Hmm.
02:44Well, it's a technical challenge.
02:45It's Judge Blinds, who, as the late queen once said,
02:47push off.
02:50For your technical challenge, Rav would like you to make the ultimate posh nosh,
02:54the queen of puddings.
02:55Camilla, if you're watching, you still owe me 20 quid from that night out in Dunkin' Donuts.
03:00This most regal of puddings features a soaked breadcrumb custard base.
03:04Topped with forest fruit compote.
03:07And finished with a torched Italian meringue.
03:09You have but one hour in which to make your queen of puddings.
03:14On your marks.
03:15Get set.
03:16Bake!
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, heat the milk to just below boiling point.
03:30For Rav's regal queen of puddings.
03:32Never heard of it before.
03:34It 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 tea.
03:47I 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.
04:00Rav, queen of puddings.
04:02Why have you chosen this bake for today's technical?
04:05This is an iconic British pudding.
04:07I thought what better than to do queen of puddings for the semi-final.
04:11It's a great fit for posh nosh day, isn't it?
04:13Yes, exactly.
04:14Where do the bakers start today?
04:16I've changed it a little bit so it's a bit harder.
04:19We have a bread crummy custard base.
04:21We've got a lovely forest fruit compote,
04:23which if they undercook it, it will spill out of the sides.
04:26And then an Italian meringue.
04:27So the bakers must whisk their egg whites
04:29whilst pouring in hot sugar at the right temperature
04:32into 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 bread crumbs.
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.
04:52Wow.
04:53Look at those layers.
04:55That looks gorgeous.
04:58Nice, Rav.
04:59It'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.
05:08It 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 Puds herself.
05:15Thank you, Liam.
05:16You're welcome.
05:21Once hot, remove on the heat and add the lemon zest and butter.
05:25Mix and add the bread crumbs and stir.
05:27Why are we adding bread crumbs into a custard base?
05:29That's so odd.
05:30I've not had custard with bread crumbs in it.
05:33But I've had like bread and butter pudding, so it's not too far off.
05:38Hi, Ayla.
05:40Hi, Harry.
05:41Well done yesterday.
05:43Getting through to semifinals.
05:45Yeah.
05:46Now, do you think of yourself as posh?
05:48No.
05:49I'm not posh.
05:51Who do you think is the poshest person in the tent?
05:54Rav.
05:54Oh, you think Rav is?
05:55Yeah.
05:56Why'd you say that?
05:57I don't know.
05:57She just reminds me of a posh person.
05:59But, you know, she's from Kingford.
06:03Uh-huh.
06:03Okay.
06:05That's what I'm saying.
06:06In a bowl, whisk together the egg yolks and caster sugar.
06:10Pour the hot milk mixture over the egg yolks and caster sugar
06:13and whisk to combine.
06:15It's a bit odd.
06:17Is this what it's supposed to look like?
06:19It looks like it...
06:20Ooh.
06:21I think that's about mixed.
06:24Apparently it's meant to be regal, so 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, yeah, well done, bro, what the 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, trace it back.
06:44Oh, no.
06:45Yeah, but the results were so explosive they wouldn't put it out.
06:47Oh, God.
06:48Because it would destabilise the monarchy.
06:51That's all I can say.
06:52Can't say any more than that.
06:53Hi, Louis, if you're watching.
06:57Set aside for ten minutes.
06:59With their custards resting, the bakers move on to their filling.
07:02To make the fruit combat, heat the fruit in a small saucepan over medium heat.
07:07Continue to heat until it thickens and 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, it won't hold its shape on top of the custard base.
07:22The hardest part would be if the compote was not to set, because it might leak out.
07:28I would say that's thick enough.
07:29But overcooked, then the fruit will break down, leaving 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.
07:41I might mash it a bit more, just to make sure it's nice and mashed.
07:47I'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, I'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.
08:03Are 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.
08:08I always wished I had a regional accent, because they were very popular when I was starting out.
08:13A regional accent.
08:14Yeah.
08:15Wilkinson Junior Bake Off, who, er, didn't really work for me.
08:19Can kind of tell.
08:22It's time to put the custard base in the oven.
08:25Once the custard has soaked, pour into the cake tin and bake for 20 minutes until just set.
08:29Mmm, yum.
08:31It should have a slight wobble in the middle.
08:33It looks quite smooth.
08:37I've often wondered if meringue nests have meringue birds that live inside them.
08:40Of 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!
08:48Trying to get to its nest.
08:5030 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.
09:03It 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.
09:25Yes, the pot will do.
09:26Mmm.
09:27Is it speaking to you?
09:28Yeah.
09:28What's it saying?
09:31I'm hopefully going to come first.
09:34Once 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 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...
10:09The sugar has crystallised on the bowl.
10:12Did I do that right?
10:15Think that's ready?
10:16Looks pretty good.
10:18Yeah.
10:19Result.
10:20What's the poshest place you've ever been?
10:23Kent.
10:25Good for you, yeah.
10:26Would you consider yourself posh?
10:29I wouldn't consider myself posh, no.
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? She's quite posh, isn't she?
10:39She's quite posh.
10:40A lot of posh people are tall, aren't they?
10:42Yeah.
10:42So that's a clue.
10:43Tito's quite posh.
10:44I think he's quite posh.
10:46Isla's from Bradford, so...
10:48No, forget that.
10:49Because I'm from Yorkshire.
10:51Yorkshire people are out, boss.
10:55I wonder if it's only meringue birds that have meringue nests.
10:58Look!
10:58It's a meringue in tan!
11:0015 minutes, bakers!
11:02You've got 15 minutes left!
11:04Oh, my God, this needs to come out.
11:07I'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
11:20before the compote and meringue layers can go on.
11:23It's nice and wibbly.
11:24But if it's underbaked...
11:26One more minute.
11:28...it won't set.
11:29What can you do? What can you do?
11:33Stupid cake!
11:35I'm happy with my custard base.
11:36It looks as described.
11:38Yes, I'm going to put it straight in the freezer.
11:42Baked!
11:43Sorry, is that me?
11:44That is me.
11:45So, you're a fairly posh family, are you?
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,
11:58it has, like, a boarding school part of it,
12:01but I'm a day student.
12:02It's not looking good.
12:04Oh!
12:07Well, I managed to give the morangutan,
12:09that's an orangutan that's made entirely from meringue,
12:12the slip.
12:13Yeah.
12:13Well, he didn't look entirely friendly.
12:15Oh!
12:16It's the morangutan!
12:18That's the meringue bird!
12:20Ten 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 the finish fit for a queen.
12:32You have to turn it out onto the cake stand.
12:35But if the base isn't chilled enough...
12:37It's boiling.
12:39...the compote could run off.
12:40Oh, that's good.
12:41Me like.
12:42I'm really happy with it.
12:44To assemble the pudding,
12:44gently spread the fruit compote over the baked custard base.
12:47Try not to let the fruit fall over the sides.
12:50This looks so disgusting.
12:51I'm going to try to be neat,
12:53because all they say to me,
12:54it's quite messy.
12:57Rav is definitely a perfectionist,
12:59so I really want to get everything to be like,
13:01as perfect as it can be.
13:03Right, I'm going to start decorating it now.
13:04I don't really understand one of the steps.
13:07Spoon half of the meringue on top,
13:10and base to compote.
13:11Is that, like, that size and top?
13:15The first layer of meringue seals the compote.
13:17I don't want to lift up the compote.
13:19So the rest can go on cleanly,
13:21to create a decorative top.
13:22So I have to add the rest of the meringue,
13:25and make peaks and swirls.
13:27That's good.
13:28So bad.
13:30Sorry, 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.
13:42OK, no.
13:43OK.
13:47Oh, God, that looks very messy.
13:49But there's no time.
13:51Sugar, no, no, no, no, no, no.
13:53Don't come out, don't come out.
13:58Oh, gosh.
14:01Now the bit we're all waiting for.
14:03Children with blow torches.
14:05Oh.
14:05This is just what makes it look posh.
14:08Fire in the hole.
14:09This is very fun.
14:10I feel very powerful.
14:13I don't know how much browning it wants.
14:15Bang!
14:16No.
14:17I feel like the most important thing
14:19is 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.
14:37I know, yeah.
14:38Right, 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.
14:47Look at those.
14:48Mine needs more torch.
14:50Mine needs more...
14:51Where's yours?
14:52That one.
14:53The pay-a-list one.
15:00The baker's queen of puddings will now face the judges.
15:04Nice to see them.
15:05It's Rob and Liam.
15:06They'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.
15:15Yeah.
15:16Don't we?
15:16Yeah, you guys smashed it today.
15:18They're very cute.
15:19Cool.
15:20Great.
15:21And they have no idea whose is whose.
15:24This is a really good meringue.
15:27I love how you blowtorched it.
15:29Overall, pretty neat.
15:32All three layers.
15:36The breadcrumb base is spot on.
15:38It's really good.
15:39It's set really nicely.
15:40When it comes to your compote,
15:42it does taste delicious.
15:43It's still slightly loose.
15:44Hence why it's sort of seeped into your base.
15:47The meringue,
15:47whilst it looks good on the outside,
15:49it's slightly undercooked.
15:50It should be smooth and silky,
15:52but instead it's still like an egg white.
15:56Okay.
15:57I really like how you blowtorched your queen of puddings,
16:01but it's really flat.
16:02And you can see right on the sides
16:04that your compote is starting to seep out.
16:06There's not a lot of meringue,
16:08so perhaps it's quite deflated.
16:11The breadcrumb base is really good.
16:13It's moist.
16:14The fruit compote could have done with cooking for a bit more.
16:16It's quite bitter.
16:17Your meringue,
16:18it tastes really undercooked.
16:20When you look at it,
16:21it's still like foamy egg whites,
16:22as opposed to being like a luscious meringue.
16:25Yeah, it's a shame.
16:26Next.
16:29With this one,
16:29we could have done with a bit more torching,
16:31but the meringue itself does look slightly undercooked.
16:34And you can see your compote might be a little bit too loose.
16:38It's starting to seep out your queen of puddings.
16:43Your compote has a really good flavour,
16:45and your base is really moist.
16:47But it's, again, another issue with the meringue.
16:49It's not cooked.
16:51The meringue is the tricky one, isn't it?
16:53Yes.
16:56Okay.
16:56Next one.
16:58Slightly messy around the sides,
17:00but I do like how you blowtorched this one.
17:02I like the drama of it.
17:03Swished around.
17:04Yeah.
17:08Bread crumb base,
17:10tick,
17:11compote,
17:11really good flavour.
17:12The meringue is good.
17:14It has volume and it has height,
17:15but again,
17:16it is undercooked.
17:17It is still slightly undercooked,
17:19but the four that we've had,
17:20in terms of texture,
17:21that's the best one.
17:25Okay.
17:25Last one.
17:27Really neat.
17:28It's blowtorched really well.
17:30We have a nice volume of meringue on top.
17:33Ooh.
17:34A little drip.
17:37The bread crumb base is good.
17:39Your flavour of your compote is pretty much spot on,
17:42but you need to cook it out a little bit longer,
17:43hence why it's just dripping everywhere.
17:45The meringue, again, is undercooked.
17:47Tricky challenge.
17:50Rav and Liam will now rank the queen of puddings from last place to first.
17:55Okay.
17:55In fifth place, we have this one, Kitto.
18:00It was a really hard one to judge,
18:02but you did manage to get the base cooked with the compote.
18:04It's just a case of the meringue.
18:07In fourth place is Islay F.
18:09In third place is Islay L,
18:10which leaves Miko and Umair fighting for the top spot.
18:15In second place, we have this one.
18:19Miko.
18:20Great Domenville pudding.
18:21Your base was cooked really well.
18:23Even though your compote was a bit loose,
18:25the flavour was great,
18:26but, of course, the meringue was slightly undercooked.
18:29Which means, in first place,
18:31we have this one, Umair.
18:36The base was well cooked, really nice compote,
18:38and the meringue was more cooked than the others.
18:43Well done, Umair.
18:44Come and have a look at each other's puds,
18:46and we'll see you shortly for the Showstopper channel.
18:49Well done, team.
18:50Well done, guys.
18:51I definitely think I've become the king of puddings now,
18:54so hopefully I can take it with me into the Showstopper
18:57and hopefully into the finals.
18:59I'm not feeling as confident coming fifth,
19:02so it's extremely important for me to do well in my Showstopper.
19:05Does this taste nice, that custard thing?
19:08Try it.
19:09The results of the challenge have made me feel a bit deflated,
19:12a bit like my meringue,
19:13but hopefully I will rise.
19:19One last Showstopper challenge is all that remains between the bakers
19:23and a place in the final.
19:27Welcome back, bakers.
19:29It's now time for the most refined Showstopper challenge this tent has ever seen.
19:34Because Rav and Liam would like you to throw a sophisticated dinner party
19:37by creating an illusion biscuit tableau depicting the epitome of adult gastronomy.
19:43Whether that's the filet mignon, lobster thermidor,
19:46or fish fingers, chips and peas round at my mum's house.
19:49You must create a tableau consisting of at least twelve individual biscuits.
19:56The type and flavour of biscuits is entirely up to you,
19:58but at least one element must be three-dimensional.
20:01Rav and Liam are looking for fun and interesting dinner plates
20:05that they can't wait to tuck into.
20:07I find half the problem with the dinner party is getting people to leave,
20:10which is why I serve pudding in the front garden.
20:14You have two hours in which to make your dinner party illusion biscuits.
20:18On your marks, get set, bake!
20:23Good luck, everyone.
20:24Good luck. Good luck, everyone.
20:26What's your poshest habit?
20:28I like fine wines and cheeses.
20:30If someone came up with a cheese wine...
20:33Cheese wine.
20:34Cheese wine.
20:35The poshest food that I've ever eaten,
20:38probably a creme brulee I made once.
20:40That's quite posh.
20:41All French desserts are posh.
20:43I love Japanese food,
20:44and it's definitely posher than that cream pudding that we had earlier.
20:48That was...
20:49For the showstopper today,
20:51we're asking the bakers to make dinner party illusion biscuits,
20:54but it must feel like it's the height of sophistication.
20:58Oh!
20:59I've never actually had an Earl Grey before.
21:01The main difficulty is with this challenge.
21:03Of course, executing the perfect biscuit.
21:05With shortbread, if they don't mix it enough, it might not bind.
21:09If they overmix 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 snap, well-spiced.
21:19So I'm making about 60 biscuits.
21:22In terms of the biscuit flavour, I don't want the bakers to go basics today.
21:26They have to dial it up a bit and show us something new.
21:29This is yuzu juice.
21:31So yuzu is a Japanese citrus.
21:33It's very exotic.
21:35The bakers have to really make sure that their decoration is very detailed.
21:38They can go for a roast dinner.
21:40They can go for a nice chicken curry or rice.
21:43I'm doing bacon, which is made out of my own special way.
21:48It's their last showstopper before the final.
21:51There's everything to play for today.
21:53Rava and I are the special guests.
21:55So don't let us down, bakers.
21:59Kitto, tell us about your dinner party illusion biscuits.
22:03The king, I don't know how I found this out, but apparently he's famous for loving his breakfast.
22:08So I'm doing a massive full English fit for a king.
22:12Nice.
22:12For my 3D elements, I'm doing a mug with a lemon caramel sauce in it, so it's like tea.
22:18Nice.
22:19And I'm also doing a raspberry jam.
22:21You're taking this very seriously?
22:23Yes.
22:23And you're pushing yourself a lot.
22:25Do you feel a lot of pressure because of the technical today?
22:28Yes.
22:29I really want to get to the final.
22:31And obviously coming last in the technical wasn't very good.
22:35Yeah.
22:36But I'm hoping to bring it back.
22:39Kitto hopes his comeback banquet, which includes lemon and cardamom sugar biscuits,
22:45gingerbread toast and shortbread baked beans, will grant him royal approval.
22:50The king is known for liking breakfast.
22:55What we'll try and do is get that verified, see if we can get King Charles on the phone.
23:00Oh, yeah.
23:00We'll do that.
23:00Say it's me.
23:01That'll be nice.
23:02We'll put you straight through.
23:03I've got something on him, on her.
23:06On her?
23:07It's like your obsession with Princess Anne.
23:09It's not an obsession.
23:10We're just friends.
23:12Whilst Kitto is hoping to redeem himself after this morning.
23:16Oh, for goodness sake.
23:17Umair is still flying high after coming top in the technical.
23:21First in the technical?
23:23Yeah.
23:23How are you feeling?
23:24Feeling quite confident.
23:26My dinner party biscuits is sushi.
23:28When I have sushi, it's usually at or for an occasion.
23:31Mm-hmm.
23:32How are you going to make it look like sushi?
23:34For the maki rolls, I'm going to use black fondant to wrap it around as like the seaweed.
23:38The nigiri, I'm going to cover it in desiccated coconut.
23:40Good idea.
23:41I just want to make sure you can actually taste the flavours.
23:45Umair's multi-flavoured illusion biscuits will include a lemon shortbread rice,
23:50matcha shortbread, maki rolls and chocolate shortbread chopsticks.
23:54This dinner party, what's the food you're serving now?
23:57Sushi.
23:57Because we did sushi the other day, so you got an advantage, haven't you?
24:01Um.
24:01You're doing mint cream wasabi and chocolate drizzle?
24:03I'm doing a matcha and white chocolate wasabi.
24:06Oh, right, yeah.
24:07Yeah, show them how it should be done, eh?
24:09Yeah.
24:10Yeah.
24:10Good.
24:11Um.
24:13Do you have any questions of me at this stage?
24:15Do you have any questions?
24:20Are you copying me?
24:22Are you copying me?
24:22What?
24:26Umair isn't the only baker planning to impress his guests with sushi.
24:30I'm making a bento box for Umair's doing sushi too, and his sounds really good.
24:35So I just need to make sure that mine's really good too.
24:39Isla L is hoping Japanese flavours will add some extra sophistication.
24:43My flavours today are orange and yuzu for the box and the sushi.
24:48The nigiri is going to be a jasmine shortbread.
24:50Jasmine shortbread?
24:51How do you do that?
24:52Jasmine extract.
24:53Whoa, I even noticed it existed.
24:55Have you used this before?
24:56Yeah, a little bit.
24:57How have you found it?
24:58It's really strong so I can't do a lot.
25:00Because jasmine is a very hard flavour to nail with food.
25:03Yeah.
25:05Isla's jasmine shortbread nigiri, yuzu sushi and peanut butter chicken skewers
25:10will all sit in an orange and yuzu sugar cookie bento box.
25:15It seems more like a lunch.
25:17It's like a fancy lunchable then.
25:18Yes, okay.
25:19Well, some of the posh people have their dinner at lunchtime.
25:21I think like posh people say, what's for tea?
25:23I think actually posh people, they have breakfast, they have lunch.
25:26They only have tea.
25:27Yeah.
25:28And they have supper and they have a cup of soup before they go to bed.
25:30That's what I've heard.
25:31Wow.
25:33The bakers can make any type of biscuit they like.
25:36So I'm making four different types of shortbread.
25:38The big bowl is for the ramen and it's a strawberry pistachio biscuit.
25:44But they must include a 3D element.
25:47I'm going to make maki rolls, which is like rice balls wrapped in seaweed.
25:52And choosing a biscuit dough that will hold its shape and not break is vital.
25:57I'm doing the biscuit box out of a orange and yuzu sugar cookie.
26:02But it's quite a soft dough.
26:04It's all about taking risks on these sort of things.
26:07So this is my bowl for my chocolate sauce.
26:10And Isla F needs her biscuit bowls to be water tight.
26:13I'm just trying to do some patchwork on the bits where it's broken.
26:17If she's to replicate her and her dad's favourite holiday meal.
26:21I'm making steak, chips and peas.
26:24My favourite steak was in Dubai.
26:25Dubai is a very posh place, isn't it?
26:27Yes, it is.
26:28Some parts of it, yeah.
26:29But if you look below the surface, of course, you see the poverty bubbling under.
26:34The anger and resentment that's baked into the fabric of the totalitarian system.
26:43But we did have a lovely holiday there.
26:47Isla's recreating her poshest meal with a raspberry and white chocolate shortbread steak,
26:52fennel and cardamom peas and lemon and poppy seed chips and a chocolate dipping sauce.
26:58You know, for the sauces, I'm making little bowls.
27:01Do they hold their shape?
27:03They should do, hopefully, maybe.
27:05Have you practised them before?
27:06No.
27:07Have you practised this showstopper before?
27:09Yeah, I have, but I haven't practised them before.
27:12Now I'm making the prawn tempura.
27:15Before they bake their biscuits, the bakers need to shape their dough.
27:19That's bacon.
27:20Creating the illusion of savoury dinner party feasts.
27:24The nigiri is going to be made out of the jasmine shortbread.
27:27This is going to make the prawn, scallops, steak and vegetables.
27:32And Miko is also joining the Japanese dinner party.
27:36Alongside Umair and Isla L.
27:39What are you doing here?
27:40This is supposed to be the grill.
27:42Do you know teppanyaki?
27:43Have you ever eaten it before?
27:44I don't know everyone's name.
27:45It's like...
27:45Oh, no.
27:46It's actually a cuisine.
27:48It's a Japanese cuisine.
27:49Oh, is it?
27:50Sorry, I do apologise.
27:50They cook food in front of you.
27:51That's OK.
27:52I'm not very widely travelled.
27:53I know I look like I've been around the block a few times.
27:58Miko's hoping to secure her place in the final with a teppanyaki platter,
28:01which includes a strawberry and pistachio bowl,
28:05peanut shortbread prawns and a chocolate orange grill.
28:08Was there anything you wanted to know about?
28:10Perhaps about how the format of the final?
28:12Not really.
28:13I don't have any questions.
28:14Princess Anne arrives.
28:16Princess...
28:16It's always Princess Anne.
28:18Yes, about half past seven.
28:19She normally just has the breakfast and then says,
28:22oh, nothing seems to be happening and someone takes her away.
28:25And then we'll have the big celebration,
28:27which as you know consists of two flags and a juggler.
28:29Although last year we had an alpaca.
28:32An alpaca?
28:33Oh, yeah.
28:33It ended up on the barbecue, but never mind.
28:36Oh.
28:37Yikes.
28:39So I need to get stuff into the oven before he says the one hour.
28:44With multiple 2D and 3D biscuits on the go...
28:48I'd say that the trickiest part of this challenge is management.
28:53The bakers must maintain a batch baking production line.
28:57I've got lots of different times to bake them.
28:59So these ones are going to go in first.
29:01I'm going to get these baked.
29:03I have to be good at multitasking, otherwise things could go wrong.
29:07About eight minutes.
29:09Well, the gingerbread needs ten, but...
29:12Oh, my God.
29:16I love illusions and magic.
29:18Unfortunately, my friend Ian the information worm
29:21has agreed to be my assistant.
29:22All right, Ian?
29:24Okay.
29:25Think of a number.
29:26Got one?
29:28Your number is...
29:29Four.
29:31Seven.
29:33Er...
29:3432.
29:35I'll get back to you on this.
29:3760 minutes, bakers.
29:38You've got 60 minutes left.
29:40Oh, my God.
29:41Have we got an hour left?
29:42Twelve.
29:44Er...
29:45Eight.
29:46They're coming out of the oven now?
29:49Yeah, they're done.
29:51Rav and Liam will be looking for the perfect biscuit texture.
29:54That one was a bit squidgy.
29:56My biscuits are in the freezer.
29:58They're just setting.
30:00And the 3D elements need to be strong enough to hold their shape.
30:04The other ones need to go in for half an hour.
30:06If they're too crisp, they could break during assembly.
30:09They're a little bit overbaked.
30:11But if they're underdone, they will crumble when handled.
30:15The mug isn't really baked.
30:20Oh, my God.
30:20Without their 3D elements...
30:23No!
30:23This one's got a hole in it.
30:25Two holes in it.
30:26Their dinner party illusions will fall flat.
30:29This one's got a hole in it as well.
30:31They've all got holes in it.
30:33Yeah, that needs to go back in.
30:35I'm going out.
30:36Breathe.
30:37Okay.
30:46With their biscuits in hand...
30:49No way, it worked.
30:50Most of the bakers can move on with the rest of their elements.
30:54I have to decorate my biscuits, do my buttercream,
30:57do my caramel, do my isomel.
30:59In here is the strismerang buttercream,
31:02which I'm going to use for the wasabi.
31:04But Kitto and Ayla F are still stuck on their 3D elements.
31:09I'm rolling it again because that one didn't go very well.
31:12It got stuck to the mould.
31:14So I've covered it in foil this time.
31:16And hopefully it will go better.
31:18Not very good.
31:19I'm very stressed.
31:21My 3D element isn't really going as planned.
31:24Bowl needs to go back in.
31:29How long is left?
31:31Is it 13?
31:3442.
31:35Give us a clue.
31:3730 minutes, bakers.
31:39You've got 30 minutes left.
31:41Oh my God, everything was supposed to be out of the oven by now.
31:45Whilst Kitto and Ayla F wait for their 3D elements to bake.
31:48I haven't actually decorated any of them yet, which is really annoying.
31:52They must join the other bakers and decorate the biscuits they have.
31:56This is for the peanut butter chicken skewers.
32:00I'm just dipping the biscuits into desiccated coconut to create the rice solution.
32:06I am painting the tomatoes and the black pudding.
32:12So I've done my one steak.
32:14I was going to do two, but then I realised I don't have enough time.
32:18One of the producers come up with a survey to see if you're posh or not so posh.
32:23Alright.
32:24Is it a loo or a toilet?
32:26Toilet.
32:26Yeah, so that's not posh.
32:29Posh people say loo.
32:30I'm going to the loo.
32:32What about the evening meal? How do you refer to that?
32:35Dinner.
32:36So your mum would say,
32:37Ayla, it's dinner time.
32:40Okay, dinner.
32:42Rugby or football?
32:44Football.
32:46I'd say that posh, it's an activity that anyone can do with golf.
32:50You know those bits of chicken that have got breadcrumbs on, that are fried?
32:54Your nuggets.
32:56Okay.
32:58It's not looking good.
32:59Oh my goodness, Ayla.
33:02How do you refer to your mum's mum?
33:06Grandmother.
33:07Grandmother, okay.
33:08Yes, it's not good I'm afraid.
33:10You're not very posh.
33:12Oh.
33:13Is there any consolation?
33:14None of them are.
33:15Are you posh?
33:16What, should I do the survey?
33:18Yeah, you should do the survey.
33:18I haven't thought of that, I'll do it.
33:19Loo, granny.
33:21Is it over there?
33:22Goujons, the supper, the rugby.
33:25Posh.
33:26You're not posh.
33:28I am posh.
33:30Well, you made the survey yourself.
33:33So, you cheated.
33:34That is a very serious accusation.
33:37Where's your evidence?
33:39Right in your hands.
33:40You made that survey, I can tell because it's your handwriting.
33:43Support, support.
33:46I've given up trying to guess Ian's number and instead I'm going to saw Ian the inflammation
33:50worm in half.
33:52Here goes.
33:53Ready, Ian?
33:54Here we go then.
33:57Ha.
33:59It hurts.
34:01Wow.
34:0115 minutes, bakers.
34:03You've got 15 minutes left.
34:06You all right, Ian?
34:11That one looks okay.
34:12Okay.
34:12With all of the biscuits now baked.
34:14Okay, 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.
34:24I'm kind of assembling it like I would, oh, gingerbread house.
34:27Please, please.
34:29Please.
34:31Yes.
34:33I need to sort all the fondant out.
34:36My beans are looking bad.
34:40How many chips do I have?
34:42Six.
34:43Okay.
34:44I only need three more.
34:46I've broken another one.
34:48Now making the flames for the grill.
34:52Rice shaped fondant.
34:53It's not half bad.
34:54The jasmine one tastes really gross.
34:56I don't know why I make myself try new flavors when I just stick with the simple ones.
35:01There's something missing.
35:02Oh, my God.
35:03Oh, I need to do peas.
35:04How long have we got left?
35:06Five minutes, bakers.
35:07Five minutes.
35:07You've got five minutes left.
35:09Oh, I don't have enough time.
35:10God, I need to roll this out really quickly.
35:12Just making sure everything's looking good.
35:15Chopsticks on those.
35:18It kind of looks like a hot chocolate.
35:20I don't really have much to present.
35:22I'm just going to cut it off.
35:24This looks dreadful.
35:26You might not see me in the finals.
35:29The jelly has actually set.
35:31I'm going to take this off and put the jelly on.
35:35Giving it, lad.
35:37Oh, oh.
35:38Okay, okay.
35:39I've got an idea.
35:40Let's stay on, stay on.
35:43It's supposed to be bacon.
35:45Is there enough time to do a quick sausage?
35:47One minute, bakers.
35:48You've got one minute left.
35:50Oh, I just need to get the black on it, but I don't know how to get the black on
35:53it because it's not getting on.
35:54This looks a bit more like a sausage.
35:59Oh, my God.
36:03I'm just doing the final touches now.
36:07Quite peppery.
36:15That's it, bakers, tanked up.
36:17Step away from your bake.
36:18It's all over.
36:19I hope I get through.
36:21Don't fall, don't fall, don't fall.
36:23It's not half bad.
36:25Mine looks so bad.
36:27It's all over.
36:28Come on, it looks amazing.
36:30It looks really good.
36:31You did amazing, I'm telling you.
36:33I am telling you.
36:34It's so bad.
36:40The bakers dinner party illusion biscuits now face the judgment of Rav and Liam.
36:45Miko, could you please bring your illusion biscuits forward for judging?
36:59I really love your design.
37:01I love the 3D element of the bowl.
37:03I really like the flame here.
37:05I think it's very clever.
37:05My dinner party illusion biscuits is teppanyaki.
37:09My flavours are pistachio and strawberry, orange chocolate shortbread and crunchy peanut biscuit with coffee, buttercream.
37:18My favourite is the strawberry and pistachio.
37:22It's baked to perfection.
37:24Your chocolate and orange shortbread, slightly underbaked. Mixed bag.
37:30The star of the show is this beautiful peanut butter and coffee biscuit, like wow.
37:35The texture is so spot on, really crisp, perfect amount of peanut butter and then that lovely buttercream.
37:42Lovely.
37:44Last one, Miko.
37:44Well done, Miko.
37:45Well done.
37:55I mean, it's not your neatest work, especially for a showstopper, but I really like how thin all of your
38:01biscuits are and they look really beautifully baked.
38:04I really like the satay chicken and the sushi. Very creative, but we can both agree that the bento box
38:09is not tidy.
38:10Yeah, so it's an orange and oozy biscuit and then the peanut butter biscuit for the chicken skewers and a
38:16jasmine shortbread for the nigiri.
38:19I really like the flavour of the chicken satay. Love peanut butter shortbread. Your sushi is my favourite one.
38:26And then let's talk about the nigiri.
38:28I feel like you didn't need the jasmine extract because then it starts to taste like soap.
38:34I think all of your biscuits are beautifully baked and with the jasmine one, I actually kind of like it.
38:39I love a jasmine tea at the end of a meal. It's very unique.
38:43OK.
38:43I like it. Well done.
38:46That's what I love.
38:54I love the sushi, the nigiri is what was spot on. I love how you use the coconut to resemble
39:00rice. It's very good.
39:02I think this is my favourite one of your showstoppers.
39:05To look at.
39:07It'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, particularly the
39:21cocoa shortbread with the chopsticks baked perfectly, so crisp, really light.
39:25I also love the texture of your buttercream.
39:27The flavour combination between the lemon and the coconut is so good. It's the semi-final and you brought the
39:34power today.
39:36Well done, you did so good.
39:48Compared to some of the others, the showstopper is quite small, but it is very neat.
39:52You do know exactly what it is, the steak and the chips, but for a semi-final, I don't know
39:58if this is enough.
39:59No.
40:00The steak is raspberry and white chocolate, chips are lemon and poppy seed, the peas are cardamom and fennel, and
40:09the bowls are ear grey.
40:12Your lemon and poppy seed ones here are so good. These are perfect. Such good snap, really good texture. The
40:19white chocolate, really good again, but the bowl is too soft.
40:24Yeah.
40:25We just needed a little bit more when it comes to the taste and the overall design.
40:30OK.
40:30OK?
40:33Well done.
40:44I rate you so much for trying to make a lot in two hours. Some of it looks great, and
40:49some of it, I don't know what it's meant to be.
40:52There 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 today.
41:01The detail with the egg is so impressive, but my favourite is actually this one.
41:06Mm-hm.
41:06The way you've thought about bringing these baked beans on Toast Alive, if they were all that texture, it would
41:10have been perfect.
41:12On this plate, there's some really good work, but on this plate as well, there's some things that you need
41:17to improve.
41:18Yeah.
41:19Well done, Kitto.
41:22Well done.
41:24So judging went quite well for me, I would say, but I think that there was a chance for me
41:29going home just because I did come last in the technical, and my presentation was messy,
41:34and some of my biscuits were underbaked, so quite a lot.
41:39I'm not for words, really. I didn't have a clue that I was this good at posh baking.
41:43The Dodgers said that it was my best work yet, and I think it's a really important stage to show
41:48your best so that you can get into the finals.
41:50I was expecting the comments because I knew that Earl Grey was a little bit underbaked, and I didn't know
41:56that 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.
42:08The judges have decided who will be Starbaker, who's made it through to the final, and who will be going
42:14home.
42:17Well done, Bakers. Today's Starbaker is...
42:26Umair!
42:27Well done.
42:29I knew it.
42:30Nice one.
42:33But it is the semi-final, so we can only take four of you through.
42:38The person going home is...
42:39Is.
42:47Ida Raff, I'm afraid.
42:48Sorry, Ida, you've been a lot of fun to have in the tent.
42:52Oh, you did so well.
42:52You're gonna miss my twin.
42:54Difficult, yeah.
42:54You'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.
43:08They're just all really, really nice people.
43:10You survived that giant macaron, right?
43:12I know!
43:13Oh my gosh.
43:14Ida F should definitely continue to bake.
43:17My ideas have always been great.
43:18The flavour combinations have always been spot on.
43:20Yeah, man, there's a great baker in there.
43:24Well done to Umair for getting Starbaker.
43:25Yeah, you did so well.
43:27Umair was Starbaker today.
43:29Not only did he do incredibly well as a technical, but his showstopper really stood out to us.
43:34He pushed himself, and that lovely match of buttercream with his biscuits was the perfect finishing touch.
43:40Hey, Starbaker.
43:42Now I'm really, really excited for the final.
43:45We enjoy tonight for getting to the final, and then tomorrow we get into the zone.
43:50Only two more challenges left, and then we'll crown our Junior Bake Off winner.
43:55The pressure's on in the tent, but you know what?
43:57These bakers deserve to be here, so bring it on.
44:00We're through to the finals!
44:03We did it, guys!
44:04We did it!
44:05We did it!
44:05We did it, guys!
44:07We did it!
44:07Next time, the winner...
44:11It's cracking.
44:12...of Junior Bake Off...
44:14Oh, my gosh!
44:15I have to hurry!
44:19...2025...
44:19It's a massive lump in the middle.
44:21I didn't divide the butt as evenly.
44:24...is...
44:24My heart palpitations.
44:26That's too much.
44:27I can't even breathe.
44:31Are you a star baker in the making?
44:33Apply for the next series of Junior Bake Off at channel4.com forward slash take part.
44:58Aah!
45:01...cause I've been seeing behind all of these past series of mois and seniors today.
45:05Let's go!
45:07You'll rookie.
45:08Thanks by the loss of your clothes attached to the감을ter.
45:08For this year, I wanna lately go in the end and enjoy therop mogeline's world.
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