The Great British Bake Off - Season 16 Episode 08- Dessert Week
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00:00İzlediğiniz için teşekkür ederim.
00:30İzlediğiniz için teşekkür ederim.
00:32Dessert week in the quarterfinals.
00:34Now that's a panic.
00:35With a scorched signature.
00:37A steamy technical.
00:39Ah!
00:40Hot.
00:41And a towering twist of an English classic.
00:43Can't afford for it to fall over.
00:45Who will soar into the semifinals?
00:47Time is ticking away.
00:48That was quite philosophical.
00:50And who...
00:51Come on, come out.
00:52...will have a wobble.
00:53This is the big moment.
01:00İzlediğiniz için teşekkür ederim.
01:02İzlediğiniz için teşekkür ederim.
01:04Harage入letlerコ previous impact.
01:14Bu analınç !
01:16Surat...
01:17... kullanıyoruz.
01:18Ola ok!
01:19Bu inicial aç squares ama foundation.
01:21İzlediğiniz için teşekkür ederim.
01:23Yeah.
01:25It's the quarter-finals?
01:27That's pretty mad.
01:29It's great.
01:30What an achievement.
01:31You've got this, come on.
01:33It's so mad to think that there's just five of us left here
01:37and also such an amazing group of five people.
01:42The other seven were rubbish.
01:44Go on Gal, good luck.
01:46I don't think I've given myself time to think about the fact
01:49that I'm actually in the quarter-finals.
01:51I'm kind of speechless.
01:53I 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
02:00or I'm actually decent at begging.
02:02Dessert week.
02:03Practice has been indulgent.
02:05I think I've gained weight this week, but I feel jolly.
02:13Welcome back to the Tent 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.
02:27This cheesecake, characterised with a burnished top
02:30and a silky-smooth creamy centre, originated from the Basque region in Spain
02:36around the early 90s.
02:38In 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.
02:51Get set.
02:52Bake!
02:55OK.
02:56I actually love a Basque cheesecake, but putting one together in two and a half hours,
03:00it's really tricky.
03:01I told my mum and she was like,
03:02oh, Basque cheesecake, they're the best.
03:06Basque cheesecake is very different from a New York cheesecake,
03:10which is quite heavy.
03:11This is as light as anything.
03:13It's like a cross between a very rich set custard
03:17and 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
03:30or 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 the oven,
03:37and that's what we want.
03:38But if you want to bake it, it's too liquid.
03:40As 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.
03:46It is getting serious to be bad.
03:47You'd never crumble.
03:48You're like...
03:49Good little pun there from me.
03:51Ultimately, I'm looking for an absolutely delicious cheesecake.
03:54We're right down to the last five bakers.
03:56They should be able to do this.
04:00Morning, Jasmine.
04:01Hello, Jasmine.
04:02Hi, Jasmine.
04:03So, Jasmine, you are now carrying the flag for the women.
04:05Got to stay in there for the girls.
04:07Represent, invite...
04:08No pressure.
04:09No pressure whatsoever.
04:10Tell us all about your Basque cheesecakes.
04:13I'm going to be doing a lime cheesecake,
04:15and then I'm going to have some passion fruit,
04:17mascarpone, curly cream on top,
04:19and then some fresh mango on top of that.
04:21You like your passion fruit, don't you?
04:22I love passion fruit.
04:23You've been using it quite a few times.
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, mint 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.
04:42It makes 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.
04:53I'm doing passion fruit because I'm passionate about
04:55putting 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 then 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 zigzag 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
05:27based on last week?
05:28Do you know what?
05:29I think I've felt more confident practising
05:31in the build-up to the week.
05:32It seems calm.
05:33We've been a star baker.
05:34Well, it's a good feeling.
05:35Good luck.
05:37Thanks very much.
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.
05:49..the bakers must impress with beautifully balanced flavours.
05:53Orange zest and vanilla.
05:55Very tasty.
05:56Too strong and they'll overwhelm the cheesecake.
05:59I'm going to put so much vanilla in and I've grated 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.
06:11Are you doing citrus business?
06:14Citrus business.
06:15Everyone's doing citrus business.
06:16They're doing orange, aren't they?
06:17Orange.
06:18Orange, 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.
06:26Not at this point.
06:27Do you like me?
06:28I love you.
06:29No.
06:30Ian may not be a fan, but he's still hoping to impress with his Christmas box cheesecake.
06:35Festively decorated with candied oranges, orange curd, mascarpone cream and cardamom tuiles.
06:41Just sort of make it look a bit Christmassy.
06:43But not covering up the brunt.
06:45Not covering up the brunt.
06:46Are you confident?
06:47You know what?
06:48My 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, I 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, man.
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.
07:12It'll be fine.
07:13Whilst Ian plans to dazzle the judges with his bright orange cheesecake.
07:17Today is all about black.
07:19Through 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.
07:27How are we doing?
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...
07:36In the cheesecake itself.
07:37Cheesecake.
07:38And I must say that I'm not quite sure that it sounds wonderful, but we'll see.
07:42OK.
07:43Hoping it tastes wonderful, Tom's onyx offering will have a black chocolate lemon on top, which when cracked will lose a bright lemon curd, his only colour deviation.
07:55There's black everywhere.
07:56There's black everywhere.
07:57There's black everywhere.
07:58Let it be.
07:59Tom, you're in the quarter-final.
08:00I know.
08:01Quarter-final.
08:02Feels 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 are you on about?
08:08It's less fun.
08:09I'm here, bab.
08:10It's better to make the whole thing a little bit lighter and easier.
08:11Do you reckon?
08:12Yeah, yeah.
08:13Otherwise, if it's just brew and pour...
08:14Dry.
08:15Quiet.
08:16Right.
08:17One in the oven.
08:18First one in the oven.
08:19Ha!
08:20I'm going in.
08:21It needs to bake for 45 minutes and then it needs to chill almost fully.
08:25This 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 checking 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, Aaron's topping his vanilla and nutmeg flavoured cheesecake
08:55with plum slices.
08:57A sake plum syrup and dark chocolate curls.
09:00I love a plum.
09:02It's like a peach low.
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, something you can get your mouth around.
09:24Bakers, you are halfway through.
09:29It's a quickie.
09:30Shall we have a quickie?
09:32I'm just going to check my cheesecake.
09:35To achieve the burnt top and wobbly centre that the judges are looking for, the baker's oven strategy is key.
09:42Great.
09:43So now I've just turned down the oven to 200.
09:44So it's got that first blast to start setting that outside.
09:47Bake too high for too long and their cheesecake will curdle and crack.
09:51I'd love to have my cheesecake out of the oven right now, but that is not happening.
09:55Too low and it won't caramelise or set.
09:58It's not browning at all.
09:59I don't know why.
10:00Is your cheesecake browning?
10:03No.
10:04That's not either.
10:05Is yours normally by this point?
10:06Yeah.
10:07Same.
10:08Shall we whack it up?
10:10I put mine on 230.
10:11Yeah, I might do that as well.
10:12Right, I need to start an orange curd now.
10:18You're very limited with this because you don't want to cover up the top too much.
10:22These are just my black chocolate lemons.
10:25Just trying to get this chocolate as dark as possible so that it matches the colour of the cheesecake.
10:29The cups are purple tempered white chocolate.
10:32The fruits 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 because I don't know why, just in case.
10:40Contingency curd.
10:42Oh my gosh.
10:43Just split it.
10:44It's like white chocolate butter.
10:47My 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.
10:57I'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, but better.
11:06Oh, cheers.
11:07Do that, elevate.
11:08Got it.
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 a night.
11:16Actually, maybe another minute.
11:18Maybe another minute.
11:19Nice and cracked.
11:22And burnt and delish.
11:24I'm going to get that in the freezer to just start chilling down.
11:27I think it can take another five.
11:28Oh!
11:29This is rising like mad.
11:31Wow, look at that.
11:32Shall I grill it quickly to burn it?
11:33I don't know.
11:34Do you know what?
11:35I'm not going to.
11:36It looks so much more burnt.
11:37It's got a wobble.
11:38Yeah, it's tickling off to me.
11:39I think that'll be fine.
11:40I'm literally shaking.
11:41Oh my gosh.
11:42We have a cheesecake and it stands.
11:43Oh.
11:44She's big.
11:45She's got a good rice.
11:46Thank God.
11:47That took forever.
11:48There we go.
11:49Bakers, you have half an hour left.
11:52Are you wiping your rubber gloves?
11:54You look like you've killed someone and you're cutting them up so the police don't find the
11:59body.
12:00Imagine if we saw Paul's shoe and he's proof of it.
12:03He's going to be fine.
12:04He's going to be fine.
12:05I'm literally shaking.
12:06Oh my gosh.
12:07We have a cheesecake and it stands.
12:08Oh.
12:09She's big.
12:10She's got a good rice.
12:11Thank God.
12:12That took forever.
12:13There we go.
12:14Bakers, you have half an hour left.
12:15of the whole shoe and he's proving drool.
12:18Orange curd.
12:23Punchy.
12:24This is what I'm going to hide the lemon curd in on the top of the cheesecake.
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.
12:34Mmm.
12:35I love orange candy peel.
12:36Toby's still having issues with his whipped ganache.
12:38Oh.
12:39Forgot about that and curdled it.
12:41Oh gosh.
12:42This is so stressful.
12:43Third time lucky.
12:44Oh, these oranges are 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, I'm blind.
12:59I think it's split again.
13:03How long do we have?
13:04Bakers, you've got 15 minutes left.
13:0615 minutes is not a good amount of time.
13:09Let's see what happens.
13:11Bass cheesecakes are not designed to be demoulded.
13:14There's a reason in Spain they serve them in the paper.
13:18You've got the burnt bottom, so I'm happy.
13:21You know what?
13:22Just don't want to feed the judges paper.
13:24Slightly terrified.
13:25I need to get this somehow off of here.
13:28Don't like this.
13:29Don't like this.
13:30Can someone lift that off the bottom, please?
13:34Please, please.
13:35Can someone lift the bottom?
13:36I don't think anyone can.
13:38Toby.
13:39Could you give me a hand for one second?
13:40Pull that wrapper away.
13:41Where?
13:42Here?
13:43That one.
13:44Yep, yep.
13:45Damn it.
13:48Split.
13:50Oh dear.
13:51There's a one thing I didn't want to happen.
13:53Going again.
13:54Third try on the whipped white chocolate.
13:56In here is sake plum gel.
13:58You want it to be quite tart, because the cheesecake's quite sweet.
14:00But I don't want it to be...
14:02I don't want it to be a bit like...
14:04Making a little flour out of mango.
14:07Oh, I'm not really going to be able to think about this too much.
14:09I think I'm just going to have to do it.
14:10I can still pull it back and cover the splits.
14:12All 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.
14:22Blackberries.
14:23Bit of mint.
14:24The candid oranges turned out pretty good.
14:26Hopefully you won't seal splits.
14:27Oh my God, my hands are shaking so much.
14:29Okay.
14:30Oh, 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 whenever I was unmoulding it.
15:12The bakers' burnt Basque cheesecakes now face the judgement of Paul and Prue.
15:17Hello, Jasmine.
15:18Hello.
15:19Hello.
15:25Very pretty.
15:26Isn't it 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.
15:36It is very delicious.
15:41And I like the texture.
15:42You've got the zest in there as well.
15:43Mm, quite a lot.
15:44And it really carries the flavour through.
15:46I think you've done a great job with that because it's quite cooling as well with the passion fruit.
15:51Herd cream is delicious and it works well with the interior.
15:54Overall, very nice.
15:55I am trying not to eat it.
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, it would attract 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, but 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, which gives it a little bit of sweetness as well.
16:31But you need that sour cream, so together it'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.
16:46Well, I must say, it looks as if it's perfectly baked.
16:50Well done.
16:51Let's see what it tastes like.
16:54That is rich.
16:59Very rich.
17:00But very delicious.
17:02Needs more citrus.
17:03I'm getting it from the top, obviously.
17:05Yeah.
17:06I'm getting the curd from the top, but 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.
17:12...numbers here.
17:13It's lovely.
17:14Lovely.
17:15That's the sort of thing you want inside.
17:16You want the cream, and then the zest as well.
17:17Thank you.
17:18Thank you.
17:19Thank you.
17:20Hello, Tom.
17:21Hello.
17:22Hello.
17:23Hello.
17:24Hello.
17:25When you described it, I thought, that's not going to look attractive.
17:26Yeah, yeah.
17:27But you always surprise us, Tom.
17:28The goth cheesecake.
17:29It's definitely up your street, isn't it?
17:30Is that a hand shake?
17:31I mean, I don't know whether I found it attractive.
17:32Of course you do.
17:33Right.
17:34Give it a whack.
17:35Oh, look at that.
17:36Look at that.
17:37Wow.
17:38You need the lemon curd.
17:39The sesame flavour is there.
17:40It's not overwhelming at all.
17:41No.
17:42It's a very, very much a bad taste.
17:43It's a good taste.
17:44It's a good taste.
17:45It's a good taste.
17:46Yeah, yeah.
17:47But you always surprise us, Tom.
17:48The goth cheesecake.
17:49It's definitely up your street, isn't it?
17:50Is that a hand shake?
17:51I mean, I don't know whether I find it attractive.
17:52Of course you do.
17:53Right.
17:54Give it a whack.
17:55Oh, look at that.
17:56Look at that.
17:57Wow.
17:59You 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.
18:09Because you could argue there is very little flavour in that.
18:12I think it's more exciting to look at than it is to eat.
18:17Thank you.
18:18Thank you, guys.
18:19I think it's genius.
18:21Thanks, mate.
18:27I like the candied orange.
18:29They look properly candied.
18:31Yeah.
18:32The bright yellow round, is that...?
18:34That's the orange.
18:35That's just from the orange, or is that correct?
18:37No, there's a little bit of foot colouring in it as well.
18:38There's colouring in it.
18:39I was going to say, because that looks a little excessive.
18:41A little bit.
18:46You've got a lot of zest in there, don't you?
18:48Yeah.
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 until most of the pith and not much of the zest.
18:56But I like the texture and it's got a wobble.
19:00I think overall the bake is good.
19:01I love the decoration.
19:02I don't think you needed that yellow colouring.
19:04To be honest, I think you could have just stuck to the orange slices.
19:08It would have been simpler.
19:09Yeah.
19:10Thank you.
19:11Thanks, Ian.
19:12These two are taking the pith.
19:15I just put way too much orange into that.
19:18At this point, you can't really afford to have negative comments.
19:22I'm going to hope I do well on the technical.
19:24Pretty happy with that.
19:25Passion fruit cups as well on the top.
19:26Great.
19:27Prue did it in one as well.
19:29Chucked it back.
19:30That feedback felt quite brutal, I'm not going to lie.
19:33It feels like I missed their expectations in terms of what it should have tasted like.
19:36We'll draw a line under that bake, move on to the technical and just focus on that now.
19:47While 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.
20:08For 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, this challenge is judge-blind.
20:20So, Paul and Prue, see you later.
20:23Vamanos!
20:25For your technical challenge, the judges would love you to make
20:28six gluten-free orange upside-down puddings.
20:33Your puddings should consist of moist, fragrant orange and cardamom sponge,
20:39topped with caramelised orange and served alongside
20:43a delicious silky smooth creme anglaise.
20:46You've got one and a half hours.
20:48On your mark.
20:49Get set.
20:50Bye!
20:51Steamed puddings.
20:53I've never steamed a pudding before.
20:56Bad stuff.
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.
21:03There's a lot of instructions.
21:05I'm trying to take it all in.
21:06A lot of multitasking and I don't do great with multitasking
21:09because my hair goes everywhere.
21:11Orange 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 at the right height
21:29because if it's just at the bottom, it won't cook the top.
21:32On the other hand, if it's too full, it'll be like it was at school.
21:36Stodgy and wet.
21:38Shall we?
21:39Beautifully baked.
21:40It's moist and it's a real proper crumb.
21:43The intensity of that orange blended 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, but not too deep that it's burnt.
22:04One more second.
22:08That looks all right.
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 all right, Toby?
22:19How's it going?
22:20Do you like pudding?
22:21I do love a pudding.
22:22Actually, when I was younger,
22:23I always used to have the little pots of steamed pudding
22:25that you have in the microwave.
22:26Me too, one minute.
22:27Yeah.
22:28They're so easy to cook.
22:29So easy.
22:30I mean, who would do this?
22:31If you just went, oh, I'm not doing it.
22:32Yeah, maybe I could put my feet up.
22:33Yeah.
22:34Let's see how it goes.
22:35Yeah, cheers.
22:37This is smelling 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,
22:47otherwise 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.
22:53Slice and prepare the oranges and place one in each mould.
22:56So, a nice little cookie cutter.
23:00That is perfect.
23:01I'm keeping the skin.
23:02My orange, it'll be fine.
23:04He says before he inadvertently messes it up.
23:07If I can get that over there, how much?
23:10You can have all six of these puddings.
23:12OK.
23:13Oh, let me have a go.
23:16Oh!
23:17Is that we wrong?
23:18Just stop.
23:19Is that we wrong?
23:20How do you feel about that?
23:21She just beat you at your own game in one.
23:24Unbelievable.
23:25I 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,
23:33so that's just going to get pureed.
23:35That's the plan.
23:38Come on, get on with it.
23:39I want it to be as sweet 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 now 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.
24:04Fried almonds, seal-fraising 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 puree.
24:21This is quite wet.
24:23Butter is done.
24:24Now I'm going to ladle.
24:26I need to work very, very quickly.
24:2855 in this.
24:30in this.
24:31So do the same for all of them.
24:33I've done the calculations really wrong.
24:35Flippin' heck.
24:39Cover with paper and foil.
24:40This is about not letting it ever get too much aggressive heat.
24:43And keep the steam in.
24:44Anyone good at knots?
24:46How'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?
25:00Not high.
25:01I'm just going to do it.
25:02Not all the way up, but just like relatively high.
25:04What I need is a little bit more boiling water.
25:07Ah!
25:08Hot.
25:09Overfill their bain-marie,
25:11and water could flood the tins as they bake, ruining the puddings.
25:15I'm going to do enough to get close to the bottom, but not touch the bottom.
25:19I feel like that's the right thing to do.
25:21Underfill, and the batter won't steam, leaving their sponges raw.
25:26I'm going to go just to the bottom.
25:29I'm feeling if I go any higher, I'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.
25:38How 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, but alas, we don't have the time, sadly.
25:48Meanwhile, squeeze the juice of the orange ends into the remaining syrup,
25:53and flavour with cardamom, reduced to a pouring syrup consistency.
25:56This is the first time using cardamom forever, and 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 a good wee bit.
26:05Next is make the creme anglais.
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.
26:14Get out of here.
26:17Three medium eggs, heat those up with the sugar.
26:20Now, that's heated up, I'm going to carefully pour it into my egg yolks.
26:25I'm going to pop it back onto the heat and try and thicken it up a good wee bit.
26:29To achieve creme anglaise with a silky smooth texture, it requires gentle heating and constant stirring.
26:36It's very thin.
26:38Do I keep going?
26:39I like custard that you can stand a spoon in.
26:42I'm going to cook it off a little bit more.
26:44Take their eye off the ball for a second, then it will split and become lumpy.
26:48Oh!
26:49Oh my God.
26:50Oh my God, I totally forgot about my custard.
26:52By the looks of it, we might have got away with it, but let's see.
26:54That's what I mean about it.
26:55I'm not good at multitasking.
26:57Bakers, you have 15 minutes left.
27:0215?
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, and I think I'm basically going to leave them in for as long as I can.
27:13I'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.
27:22I'm also overcooked.
27:24I'm going to blend it.
27:25Costa's done.
27:26I'm going to tweak the syrup, though.
27:28I think I could do with more cardin.
27:30I'm just going to sieve this syrup so 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, but it was quite a wet sponge.
27:42I'd much rather be overbaked than underbaked.
27:44The risk is, can we then get it up in time?
27:46How much time is left?
27:48Bakers, you have five minutes left.
27:51Oh, this is so nervy.
27:53It's coming out.
27:54Oh, it's hot.
27:56No, these are coming out.
27:59I'm just going to do it.
28:01All right.
28:02Schizzers.
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.
28:11Ha.
28:12Okay.
28:13Not mad at that.
28:14Bakers!
28:15You've got one minute left.
28:18I need to get a move on.
28:19Blow torch to caramelize the orange slices.
28:25Flipping hair.
28:26It's so caramelized.
28:28It's not looking caramelly.
28:29I think these look good, not great.
28:31Then coat the pudding in syrup and serve.
28:33I'll serve over it.
28:34Damn it, these are too big.
28:35I know.
28:36It's sinking.
28:37Oh.
28:38That tiny spatula.
28:39Bakers, your time is up.
28:40Mm-mm.
28:41Please bring your puddings down to the gingham table and place them behind your photographs.
28:46Oh, mate, those look flawless.
28:47Can't wait to smash one of those bubbles.
28:48It's judgment time for the baker's gluten-free orange and cardamom puddings.
28:53Paul and Prue are looking for six flawlessly steamed sponges.
28:54Crowned with a shiny syrup, caramelized oranges, served with a silky creme anglaise.
29:08aged.
29:10Start with this one.
29:23They do look a bit tatty.
29:24The caramelization of the orange, I mean, it's broken up a bit, but it is there.
29:30The sponge looks a bit rough, doesn't it?
29:31It looks understeamed.
29:33How's the flavor?
29:34Aw, nice.
29:35It comes through nicely.
29:36Bu yüzden büyük bir konulu inteşerini görmenizde.
29:38Evet.
29:38Çocukın krematliği güzel.
29:40Bu da, bu güzel.
29:41Bu da bir nefes.
29:43Sadece bu kez daha bir anlaşılır.
29:46Bir de ağır zmenebilir.
29:48Bir de arkada.
29:50Bu dağda aslında çok güzel.
29:52Ve bir warm oluyor ki.
29:54Bu da, bir süre kadar iyi.
29:56Bu dağ'a dağılmış.
29:56Kavar ki.
29:57Bu dağlısı geri değe.
29:59Evet, bu dağlı.
30:00Burası dağınız ve nefesini doğal.
30:02Güzel deki度, azın bir bitkini 멋cat.
30:03Aslında daha daha daha daha çok daha güzel.
30:05İzlediğiniz için teşekkür ederim.
30:35İzlediğiniz için teşekkür ederim.
31:05İzlediğiniz için teşekkür ederim.
31:34İzlediğiniz için teşekkür ederim.
32:04İzlediğiniz için teşekkür ederim.
32:06İzlediğiniz için teşekkür ederim.
32:08İzlediğiniz için teşekkür ederim.
32:10İzlediğiniz için teşekkür ederim.
32:12İzlediğiniz için teşekkür ederim.
32:14İzlediğiniz için teşekkür ederim.
32:16İzlediğiniz için teşekkür ederim.
32:18İzlediğiniz için teşekkür ederim.
32:20İzlediğiniz için teşekkür ederim.
32:22İzlediğiniz için teşekkür ederim.
32:24İzlediğiniz için teşekkür ederim.
32:26İzlediğiniz için teşekkür ederim.
32:28abone olabiliyor.
32:30İzlediğiniz için teşekkür ederim.
32:32İzlediğiniz için teşekkür ederim.
32:34abone olabiliyor.
32:36İzlediğiniz için teşekkür ederim.
32:38İzlediğiniz için teşekkür ederim.
32:40İzlediğiniz için teşekkür ederim.
32:42İzlediğiniz için teşekkür ederim.
32:44abone olabiliyor.
32:45İzlediğiniz için teşekkür ederim.
32:46İzlediğiniz için teşekkür ederim.
32:47Bir saniyemek için teşekkür ederim.
32:48İzlediğiniz için teşekkür ederim.
32:49İzlediğiniz için teşekkür ederim.
33:19İzlediğiniz için teşekkür ederim.
33:49İzlediğiniz için teşekkür ederim.
33:51İzlediğiniz için teşekkür ederim.
33:53İzlediğiniz için teşekkür ederim.
33:55İzlediğiniz için teşekkür ederim.
33:57Trifle.
33:59İzlediğiniz için teşekkür ederim.
34:01İzlediğiniz için teşekkür ederim.
34:03İzlediğiniz için teşekkür ederim.
34:05İzlediğiniz için teşekkür ederim.
34:07İzlediğiniz için teşekkür ederim.
34:09İzlediğiniz için teşekkür ederim.
34:11İzlediğiniz için teşekkür ederim.
34:13İzlediğiniz için teşekkür ederim.
34:15İzlediğiniz için teşekkür ederim.
34:17İzlediğiniz için teşekkür ederim.
34:19İzlediğiniz için teşekkür ederim.
34:21İzlediğiniz için teşekkür ederim.
34:25abone ol.
34:26abone ol.
34:27abone ol.
34:28İzlediğiniz için teşekkür ederim.
34:29İzlediğiniz için teşekkür ederim.
34:31İzlediğiniz için teşekkür ederim.
34:33İzlediğiniz için teşekkür ederim.
34:35abone ol.
34:37İzlediğiniz için teşekkür ederim.
34:38İzlediğiniz için teşekkür ederim.
34:39Teşekkürler.
34:40İzlediğiniz için teşekkür ederim.
35:10İzlediğiniz için teşekkür ederim.
35:40İzlediğiniz için teşekkür ederim.
36:10İzlediğiniz için teşekkür ederim.
36:12İzlediğiniz için teşekkür ederim.
37:14Teşekkürler.
37:16Teşekkürler.
37:48Teşekkürler.
39:50İzlediğiniz için teşekkür ederim.
39:52İzlediğiniz için teşekkür ederim.
39:54İzlediğiniz için teşekkür ederim.
39:56İzlediğiniz için teşekkür ederim.
39:58İzlediğiniz için teşekkür ederim.
40:00İzlediğiniz için teşekkür ederim.
40:02İzlediğiniz için teşekkür ederim.
40:04İzlediğiniz için teşekkür ederim.
40:06İzlediğiniz için teşekkür ederim.
40:08İzlediğiniz için teşekkür ederim.
40:10İzlediğiniz için teşekkür ederim.
40:12İzlediğiniz için teşekkür ederim.
40:14İzlediğiniz için teşekkür ederim.
40:16İzlediğiniz için teşekkür ederim.
40:18İzlediğiniz için teşekkür ederim.
40:20İzlediğiniz için teşekkür ederim.
40:22İzlediğiniz için teşekkür ederim.
40:50İeniniam kesehde ürününü nasıl ulaşıcı.
40:53Bir de alay anılırın.
40:55Ya sanırım, evet.
40:57Hıfı ne!
40:58Hıfı ne!
40:59Ele taksa, selamayın!
41:00Bu!
41:01Serii ya, bu da!
41:03Hıfı ne!
41:05Alayın, sorgayın!
41:06Hıfı ne!
41:07Hıfı ne!
41:09Hıfı ne!
41:10Alayın devam et, ne!
41:12Hıfı ne!
41:13J Daily!
41:1515 yüzü!
41:1717 milyonu!
41:19Bakers, yu are half way through.
41:222-15 minutes left.
41:25Mek that jelly wobble.
41:31So now I'm gonna move on to the creme pappe.
41:33This is a whole lot of vanilla.
41:35I feel like I am actually genuinely a little bit of risk
41:38of having similar feedback today as yesterday
41:40about the flavours.
41:41So I'm just going to dial up
41:43and make sure it overcompensates.
41:45I'm going to curdle my custard on purpose
41:47and then I'm going to blend it.
41:49I'm not telling the judges about that, but it works.
41:51Almost goes a bit scrambled egg-ish.
41:53Gross.
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.
42:02How are you doing? Are you good?
42:04Time is ticking away.
42:05That was quite philosophical.
42:07Time's ticking away for all of us.
42:09This is your week to shine.
42:11I hope so. Sweet prince.
42:13Sweet golden prince.
42:15Come on.
42:16Come on.
42:17Let's look around this tent just for a second.
42:19World War II pilot.
42:21Shot king.
42:23Lanky Disney star.
42:25And...
42:29No words.
42:30There's no words.
42:31Speechless.
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.
42:47They've probably got enough height on them for me to get a couple layers out of each one, which is what I need.
42:51Done.
42:52These just need to chill.
42:54Spring 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.
43:01Yeah, happy with that.
43:02That is just going to now chill.
43:05Bakers, you've got one hour left.
43:07No, 55 minutes.
43:09Bakers, you've 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.
43:16Just blackening the almonds.
43:17The bakers still need to complete their remaining elements.
43:20I'm going to fry cannoli dust.
43:22Yeah.
43:23Before they can start assembling their freestanding trifles.
43:27This is the template for my collar.
43:30I love Christmas.
43:31I 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, so 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?
43:58Er...
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 they manage their time wisely.
44:12A little bit of crackage, but nothing to worry about.
44:15And we can't make a lot of joy now.
44:19Any delays?
44:20Sherry.
44:21Free pouring the sherry.
44:23Dot.
44:24I feel like that's probably enough.
44:25Could jeopardise their place in the competition.
44:27It's sherry-y.
44:28It's creme de figgy.
44:29It's quite sweet.
44:30Makes me a little bit nervous.
44:32Nothing bad ever happens on beg-off.
44:38Just need to reiterate that.
44:40Keep telling myself nothing bad ever happens on beg-off.
44:43Especially not to me.
44:45I've never had anything bad happen on beg-off.
44:47I'm so glad I'm giving my cake.
44:50I literally, as I said, nothing bad ever happens on beg-off.
44:53The tent tried to finish you off.
44:54Jesus!
44:55This is the most stressful part of the entire thing.
45:00All the figs in the world.
45:01I've still got quite a bit to do.
45:02Cream border.
45:03This is stressful.
45:04I feel like a strawberry's going to fall out.
45:07All right.
45:08Jelly's in.
45:09Add some more.
45:10Grand Diplomat.
45:11Massive Jenny Dodger.
45:12Everything's riding on this jelly setting.
45:13Put this back in the freezer.
45:14Hopefully that will set quite quickly.
45:15All right, put it in the fridge for a bit.
45:16I really need the last 20 minutes for that to just sit in the freezer and set as hard as
45:23it possibly can.
45:24I've got in my jelly art.
45:25I'm not sure if my jelly looks like it's setting properly.
45:26This is really stressful.
45:27What are you doing?
45:28This is stressful.
45:29I feel like a strawberry is going to fall out.
45:31All right.
45:32Jelly's in.
45:33Add some more.
45:34Come to Creme Diplomat.
45:35Massive Jenny Dodger.
45:36Everything's riding on this jelly setting.
45:38Put this back in the freezer.
45:39Hopefully that'll set quite quickly.
45:40Right.
45:41Put it in the fridge for a bit.
45:42I really need the last 20 minutes for that to just sit in the freezer and set as
45:43Sıfır bir şey.
45:44Ben burası da.
45:46İyiyim.
45:48Şimdi bu.
45:49Olives.
45:50Ya.
45:51Ne yapalım.
45:52O zaman mı bu?
45:53Bakers, 10 dakika.
45:55Bu.
45:56Bu.
45:58Bu.
45:59Bu.
46:00Bu.
46:01Bu.
46:02Bu.
46:03Bu.
46:04Bu.
46:05Bu.
46:06Bu.
46:07Bu.
46:08Bu.
46:09Bu.
46:10Bu.
46:11Bu.
46:12Bu.
46:13This is the big moment
46:15Oh yeah
46:18I feel like I should pipe along here as well
46:22Cover up the joints
46:23I just don't have a good feeling about the stability of this at all
46:26Strawberry Santas
46:29A little sprinkle of the greens now
46:31Come on, come out
46:34It's so close
46:35Oh no
46:38It's stuck
46:39I'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
46:45Because I feel like it's about to fall apart
46:47Can you just hold a finger right there?
46:50Oh God's sake
46:51Okay, here comes the moment
46:55Oh, Miss Cream is blowing down the side as well
46:59Okay, so far it's holding
47:00It looks, it looks secure
47:02Oh my God
47:04Your time is up
47:06Please step away from your incredible showstoppers
47:09Oh my God, it was so difficult
47:13Oh no
47:14Oh, I can see it squidging
47:18I'm so gutted about that jelly
47:21It's judgment time for the quarter finalists' freestanding trifles
47:41Jasmine, would you like to bring up your showstopper, please?
47:45Works out really nice
48:02It's pretty solid
48:03Really beautiful
48:04I mean, that is remarkable
48:07You've basically made a huge Victoria sandwich
48:10More like a cake, but it's a trifle
48:12Which is crazy
48:13The 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 can eat quite a lot of that
48:24I'm trying not to
48:26The 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
48:34Thank you
48:35Take it away before I eat anymore
48:37I think it looks magnificent
48:48I think you've done the jelly on top of the peaches perfect
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
49:01The chamomile is a little bit too rubbery
49:05And 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
49:15The top bit with the champagne and jelly is 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
49:30Okay
49:30It's plumped out over Christmas, isn't it?
49:40I love the decoration
49:42The inlaid's quite effective
49:43I love the Father Christmases
49:44I've never seen that before
49:45It does look really nice
49:47Jelly's got a bit of rye, isn't it?
49:48It didn't fully release from the bowl
49:50Well done
49:54Older flower jellies
49:57Delicious
49:57It's quite strong
49:59But if you have it with a mouth or something else
50:01It would be perfect
50:02Your sponge is rock hard
50:04It's very dry
50:05Really?
50:05I 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 does taste good
50:15It tastes really good
50:16Thank you, Toby
50:17Thank you
50:17Well done
50:19Tom, I think it looks absolutely magnificent
50:29Thank you
50:30I think it's amazing
50:31Too big, I think
50:32Your sponge layers are pretty thick
50:34Yeah
50:35But it is very neat
50:36Let's hope it tastes great
50:37With a cake this big
50:39How do you cut into it?
50:40Yeah
50:41You've done it
50:43Fantastic, look at that
50:45So this is almond sponge
50:48So ground almonds
50:49Ground almonds, some almond extract, vanilla extract
50:52Too much extract
50:54OK
50:54You could call that an almond trifle
50:56Because that essentially is all you can taste
50:59In fact, it's all pretty bland
51:00Except 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
51:10Love the setup
51:11Flavours and textures for me
51:13Not there
51:14The jelly top, it looks amazing
51:23It's a bulging a bit
51:25Yeah
51:25I love the inlay on the sponge
51:28It looks very nice
51:28That jelly looks particularly good
51:30What's the jelly on the top
51:38Slight bit of phlegm
51:39No
51:40No flavour
51:41It tastes like water
51:42Does it actually?
51:43Yeah
51:43There's no flavour in there
51:45The jacquand is quite firm
51:48The thing is about that jacquand
51:49It doesn't taste nice
51:51The cannoli I like actually
51:54It added something to it
51:55Normally you can rely on you
51:57To do very good punchy flavours
51:58The flavours are all quite pale
52:00Except the sponge
52:02Which I like the flavour of
52:04Don't grieve my fellow judge here
52:06I like the whole concept
52:07You're just a bit short on flavour
52:09Thank you
52:10Well done
52:11That didn't go well
52:16Not like at all
52:18I think that was the worst feedback
52:22Of everyone there
52:24So yeah
52:24It is what it is
52:27It's fine
52:28That was just a really average piece of food
52:37The almond took over
52:39And it just all became a bit dry
52:41So it's like these small decisions you make
52:43Suddenly have massive implications down the line
52:45Well that was quite tense
52:53If I'm honest with you
52:54Really tense
52:55I was a little bit disappointed overall
52:56Ian's
52:57I didn't like the sponge
52:59Didn't like the layers
53:00I don't think a lot of the flavours
53:01Were coming through strong enough
53:02That jelly on top
53:04Had no flavour at all
53:05It looked good though
53:06I did like the look of it
53:07It's like Art Nouveau
53:08It's like the 70s
53:09It's really unusual
53:10You've got to back it up
53:10You have to back it up
53:12Likewise with Tom
53:13Tom's was quite upsetting
53:15Because it showed so much promise
53:17Yes it did
53:18I'm sorry
53:18But the almond extract
53:19Dominated every single layer
53:21Don't forget for me as well
53:22In the signature yesterday with Tom
53:24His signature
53:25However effective it may look
53:27Didn't carry much flavour
53:28So we've got a strange situation
53:30Where Tom'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
53:37I think Aaron did a fairly good job
53:38In the showstopper
53:39And saved himself
53:40Aaron by the way
53:41Had wonderful flavours
53:42All through his trifle
53:44I think Jasmine's done a great job
53:45And I think that Toby
53:47Is sort of lingering a little bit
53:48At this moment
53:49We're trying to hunt for
53:50Who are going to be
53:51Our four semi-finalists
53:53Yeah
53:53And we're looking at layers now
53:55The standard's great isn't it
53:57I mean they're beautiful
53:57Trialfle
53:58I noticed that some of them
53:59Were like getting fat
54:01Why was that happening
54:02Like us
54:03Like us in the show
54:04I mean Ian's looked like me
54:06As I go
54:07It goes further along
54:08It's because it's week eight
54:10That's what happens to us
54:11It's like they need to undo their zip
54:12Yeah
54:14That's why it's gone like that
54:15Congratulations bakers on dessert week
54:21You did so, so well
54:22I've got the great job
54:23Of announcing this week's star baker
54:25This week's star baker is
54:28Jasmine
54:34How many is that?
54:38Is that four?
54:39Well done Jasmine
54:40Come on
54:41That means I've got the really tough job
54:45Of announcing the person
54:47Who is leaving us
54:48At this stage
54:49It's a horrible job
54:51Because we love you all
54:52And you're all brilliant bakers
54:53But the person
54:54Who is leaving us this week
54:57Is
54:57Ian
55:04Short king
55:05Short king
55:06No
55:07I knew it
55:08I'm very proud of making it this far
55:13I never thought I'd make it past
55:14The first couple of weeks
55:15So
55:16To make it to the quarterfinals
55:17Is something I couldn't have ever thought of
55:20Oh
55:21Big man
55:22We've had the best group of bakers
55:25I think it has been fantastic
55:27I've made really, really good friends
55:29We always have a laugh
55:31And it's just been fantastic
55:33I'm going mate
55:36I have no idea how I keep doing this
55:40Honestly
55:40I can't believe
55:42I'm going to be in the semi-finals
55:43Thank you so much
55:46Oh thank you
55:47Thank me
55:47Thank you
55:48You did it
55:49We live to see
55:49Another week
55:50In the great british bake-off
55:52What time to be alive
55:54Can't wait to the semi-finals
55:56Oh
55:56Wow
55:58How the hell have you done it?
55:59Who would have thought
56:00You would have gone here?
56:02When I come back next week
56:04It's going to be
56:05Full on
56:06Honey badger fights
56:07Jasmine's not having
56:09That's down
56:09It's really close
56:13Yeah I know
56:14Scraped through this week
56:17He's got to get the flavors wrong
56:19Yeah I know
56:19Paul cannot turn around next week
56:21And say he doesn't know
56:21What the main flavor of something is
56:23It's got to punch him in the face
56:24I'm going to be
56:25Well done
56:27Starbaker just felt so out of
56:29The realms of possibility
56:31For this week
56:32And I honestly cannot believe it
56:35And he gets down
56:36I don't want to think about that too much
56:46Because then I'll start thinking about
56:47Like what I actually have to do
56:48Between now and then
56:49But
56:50Oh
56:51That's cool
56:52Next 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
57:08And who will fall
57:10This is tense
57:13This is
57:13At the final hurdle
57:14So close
57:16I can feel my place
57:17In the final slipping away
57:19No
57:20I can't accept that
57:23Licking the bowl of dessert week
57:27With an extra slice
57:28Friday at 8
57:30New tomorrow
57:31Phil Spencer's speechless
57:32At a dreamlike Kiwi spot
57:34That keeps getting better
57:35And better
57:36To Channel 4
57:36At 10 for New Zealand's
57:37Best Homes
57:38Exploring and understanding
57:40Next tonight
57:41To a city forever tied up
57:42With history
57:43In worlds apart
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