Mmm. It's dessert week. No, it's not yet. Remember what Paul and Prue said?
Can't have dessert week until you've finished your supper.
Exactly. Now finish that pea.
Not sure I can manage it.
Go on.
Done. Now it's dessert week.
BOTH: Welcome to the Great British Bake Off.
Next.
Oh, I can't manage trifle, that pea was so filling.
I'll have it myself. Last time...
Oh, so steamy. ..the bakers harnessed the flavours of the fall.
The word on the street is that you're not into autumn.
And while Sumayah's stunning show stopper...
Wow. ..secured her second star baker.
She is one hell of a baker.
Disaster... Whoa! ..struck for Dylan.
What you doing to me? Giving me a heart attack.
But in the end, Nelly's confusing concoction...
I'm like a witch.
..proved too much for the judges.
Design's excellent, flavour's...
And she became the latest baker...
Nelly.
..to leave the competition.
In each of your hearts is a piece of Nelly
and you never going to forgot me.
This time...
Ah! Need to have a scream.
..dessert week...
How's the meringue? Ahhh!
..sees the bakers whip up a sweet treat...
Practically 100% sugar.
..crack up...
Come on now, kids.
..over a bawdy British pudding.
Spotted dick is very nice.
And try to do justice to an Italian classic.
It'd better work. Otherwise I'll put a horse's head in their bed.
Who's... Mirror, signal manoeuvre, Gill, mirror, signal, manoeuvre.
..going to deliver the baked goods?
They look absolutely exquisite.
And who's going to buckle...
Man down, man down.
..under the pressure?
I forgot an ingredient.
It's like the fifth circle of hell. I'm going to cry.
I can't believe there are this
few of us. It is a little bit bonkers.
Back for another week, here I am. It's quite weird,
we all keep looking at each other going there's only six of us left.
It is empty, though, let's be honest. Ridiculously empty. Oh.
It's this really weird feeling
because you just don't know what's going to happen.
It is quite fierce competition. Everyone is so good.
Last week, I got star baker - it was like a complete surprise.
I've already like exceeded, so like every week is a bonus.
Last week was terrible. I think it was a good eye-opener.
Now that I'm this far, I think the pressure goes up
because I don't want to mess up.
I love making desserts at home.
Things that are like puddingy, really soft.
I'll just eat the whole bowl.
Desserts spelt backwards is stressed.
But there'll be none of that today.
Welcome back to the tent, bakers, it's so good
to see you all.
This week it's dessert week or if you're
a little less posh, like Paul, it's pudding week!
Now, the judges would love you
to make eight meringue nests. Incidentally, when I first met
Paul Hollywood, he was asleep in a meringue nest.
Yeah, I pulled him out of there, reared him,
clipped his wings, put him in some stonewashed denim and, uh, yeah, we get on famously.
And here we are. And here we are, yeah.
Now, your baked meringue could be any style that you choose
but it must have at least two fillings, like a good jacket potato.
Although I probably wouldn't choose beans or cheese.
You only have two hours, 15 minutes.
On your marks.
Get set. Bake.
Oh, my God, here we go again.
Meringue can be quite like melt in your mouth
and I'm excited by it.
If you're excited by what you're doing it's usually going to be OK.
I've practised
so much, my son has just been eating meringues like it's nobody's
business. Just loves them.
Meringue's one of my favourites, practically 100% sugar.
It's dessert week
and for me that's the best week of the year.
We're asking the bakers to make meringue nests.
Which is piped meringue so that you get a basket or
a nest shape
and they can fill it with anything they like
but we need at least two fillings.
Obviously fillings can be anything
but it's critical
to get those flavours balancing beautifully.
I'm going to make a lime gel.
Everything else is quite sweet, so that sharpness is really nice.
French meringue is the classic way to make a meringue nest.
It's about getting the air into the egg,
you want to whip it up to a stiff peak, so it's beautiful and smooth.
I am adding my sugar very slowly to my egg whites,
so I don't deflate them, cos it's all about the air today.
The perfect meringue nest is very stable.
They must absolutely hold their fillings.
You have to bake it low
and slow to get every bit of moisture out of that meringue
and then it'll be rigid.
Meringues can be temperamental.
I just hope they turn out OK and they don't go all cracky.
It's getting into the latter stages of the Bake Off
and they really need to show off, really,
show to us what they can possibly do.
Illiyin, good morning. Hello, good morning. Good morning.
We need to know all about your meringue nests.
Yeah, so these are my pina colada meringue nests.
Well done. Well done. Thank you.
I hope that's what happens.
Paul loves a pina colada.
OK. No pressure, no pressure.
I'll take that back later, if it's terrible.
Yeah, yeah.
Illiyin's mocktail meringues will have all
the classic pina colada flavours, pineapple,
lime and a non-alcoholic rum, along
with coconut in both her fillings and meringue nests.
How are you going to make the meringue coconutty?
So the meringue has desiccated coconut in it.
Cos you get a really nice kind of crunch in the meringue.
And then the flavour also comes through from that.
Please don't mess this one up. I'll try not to!
Thank you very much. Thank you. Thank you.
That's stiff peaks
so I'm going to fold in my rice powder and my cardamom.
The bakers must be careful how much flavouring they add
to their meringue.
I've put almond extract in.
As it can easily overwhelm the bake.
Rice powder - it's normally used in Thai cuisine
to thicken soups but the flavour's really nice.
I am making a rose water meringue.
You don't want to add too much
because very easily it gets like quite soapy.
A risky flavour
but I've done it at home so why would it not work here?
To contrast the highly floral rose water Christiaan is opting
for walnut praline,
cherry jam and Chantilly cream in his elaborate meringues.
Do you like meringue? It's weird, innit. Too sweet. Too sweet? Normally.
They sell big meringues sometimes, don't they, in bakeries.
Those massive things. Massive ones in the window.
I know. My kids always want one and I'm like...
Is it? Do they love it?
Not today! Yeah. Too much sugar!
Ahhh! Not today!
"How's the meringue?" "Ahhh!"
I will be piping the meringues now.
I'm not known for being very
uniform. One can try. I make no promises.
If the bakers are to build nests robust enough
to hold their creamy fillings...
You don't want cracks.
Want to make sure that it keeps its shape.
..a steady hand is critical.
I'm nervous. It's OK, I need to just go slower.
Any imperfections now, could cause cracks and weaknesses later.
Oh, my God.
They're like slopping, I don't understand why.
But Dylan's taking a riskier approach with his bake.
I bake my meringues in a mould. Yeah,
I've practised it loads of times,
but every time, they crack.
Someone wise would probably change
the idea but I'm just going to do it.
If his plan succeeds, Dylan's meringue nests will take
the form of coconut shells filled with coconut bavarois
and topped with rum-soaked Genoise sponge.
After nearly heading home last week, he's going all out
to redeem himself.
Last week was a bit of a bad week for you, weren't it, babes? Yeah.
But I feel dessert week, pudding week is your week.
I really like my recipes this week. If my meringues come out and they're hard on top...
Yeah. You're happy.
If they're not, then I'm absolutely, yeah, I'm, I'm stuffed.
So you're quite critical. I get really upset. Do ya?
Well, uh, food's like a,
I don't know, it's like an emotion for me, do you know what I mean?
Yeah. Oh, you take it very seriously. When I was a kid, if I was having a burger
and the burger fell apart or something I'd just cry.
Really? And I rarely cry
but if things are wrong with food, I cry a lot. And like...
I used to cry when I was hungry.
Yeah. I think I'm still like that as an adult!
Let's get these meringues in the oven.
So I basically have to bake them upside down to dry out.
The meringue, you just want to dry it out,
that's why you bake it low. Like if not, there's like
a really big chance that they might crack.
So they're going in for an hour at 100 degrees.
I'm baking these at 120 for an hour.
We're going 50 minutes at 140.
Not as low as people tend to cook them.
Every time I've practised at home, I've cooked them at this temperature
so I'm not going to go change that cos I'm here.
But Georgie's having a rethink.
I'm just not happy with how my meringues look.
They've deflated a bit. I'm just going to do another one.
Oh, it's just so frustrating. Morning, Georgie.
Hello. Hello, Georgie.
That's quite late, why are you still doing meringue?
I've got some in but I don't know whether I've overwhipped it and it's kind of deflated.
So I'm just doing a second batch cos I'm always like that.
You're doing spares.
I'm doing spares. so I've been watching your videos.
Right. And I've done it with my eyes closed for
the last two weeks. So I don't know what's happened then.
Next time, open your eyes.
PRUE LAUGHS
With almond-flavoured meringue nests filled
with orange curd, mascarpone,
amaretto cream
and plum compote, Georgie's paying homage to a family favourite.
Mine are based on my aunty's recipe.
It's called Auntie Meryl's marzipan plums
but there's no marzipan in there,
but you get that marzipan flavour from the amaretto.
So it's with a twist.
Gill's also celebrating memories.
Peachy custard. If you're looking
for like cutting-edge modern cuisine you're in the wrong place.
Of delicious summer stone fruits.
When I was little, I always used to go
to my great-aunt Amy's,
and she had this marvellous ice cream shop near her
and my favourite one was peach melba.
Just don't see it anywhere now.
There was a famous brand that did a limited edition
and I was like, yes! Literally filling the trolley.
The freezer was full.
Gill's meringue nests will be topped with peach roses
and fresh raspberries.
Inside, a raspberry coulis
and Chantilly cream will be paired with
a sweet cremeux made from tinned peaches.
Tinned peaches. Tinned peaches, yeah.
Can't beat a tinned peach, can you? No, it's lovely.
If I had to describe... Yeah.
..Paul, I would say he's never had real fruit. He's only had...
Tinned peaches or tinned fruit cocktail.
I mean, he's pure tinned peaches, isn't he? Yeah!
I've got tinned lychees at the moment.
Taste like perfume. They look like eyeballs.
Check this out,
I'll do the time call in a really cool way.
Bakers, you are halfway through.
They're upside down, babes. All right, all right, leave it.
Oh.
I am worried about the meringue. I've put in 15,
so as long as I have about one in two success rate I'm good.
They look absolutely fine in there.
I don't even think I need to put the other ones in.
The judges are not only expecting eight perfect nests...
Might actually work out. Ahh! Need to have a scream.
..they also want plenty of flavoursome fillings.
So here we've got, like, sour morello cherries.
Perfectly balanced against the sweetness of the meringue.
The pineapple curd, really want this to be quite sharp.
You know, Paul likes
to do that thing where he goes like that.
I've got some amaretto. Let's just down it.
I'm going to take a sip and I'm putting it in with the plum.
That's giving me my marzipan flavour.
So here's just some honey, tarragon,
pomegranate molasses and some cloves.
So I'm going to cook my apricot pieces in here.
I just get random ideas. I just thought it would go nicely.
Hello, my dear. Hello.
Do you realise, Sumayah, that you are
the only person here who's actually got two star bakers
and you're the youngest, how good is that?
Quickest to rise is the first to fall!
Aiming to impress again,
Sumayah's packing in complex flavours -
a walnut praline along with pomegranate cream
and apricots poached in tarragon
and honey, will sit in meringue nests flavoured
with cardamom and toasted rice powder.
This sounds interesting. It sounds really unusual.
Yeah. I mean, you're doing quite a lot in this.
It's about getting the balance of flavours right.
I had to tweak it quite a lot. Have you practised it and timed it?
Yeah, I've done it quite a lot of times, yeah. And I finish
with quite some time to spare actually.
Don't get cocky.
Yeah. Something's going to go wrong.
To my beautiful bakers, just
to let you know you've only got half an hour left.
Very Brummie, wasn't it?
That went so Brummie.
They'll subtitle it.
Subtitle. You cheeky!
He said they'll subtitle it. Uh...
So my meringues are now off.
And they're just cooling in the residual heat.
Just want to cool it down slowly, cos if there's
a drastic temperature change it's going to cause the meringue to crack.
What's this? Oh, don't touch.
Can't be a technical thing, can it,
wedging the oven door open with a spoon?
That's like the secret trick to meringue. Is it?
Cos you don't want them cracking, so you don't want
a big temperature difference. That's why.
So you put a wooden spoon in. Yeah.
Baking, it's a sham.
I'm just going to give those a few minutes to cool down.
I'm just making a prep station now.
You need to make sure that all your elements are fully prepared
and then once it's go time, it's go time.
Fail to prepare,
prepare to fail, that's what my gran always said.
This is week seven now. It is.
Have you celebrated this milestone yet? No, not really,
don't think you've got a chance to have a proper celebration.
Yeah. So if you could celebrate in any way whatsoever,
what would you do?
I'd be out at the pub. Ooh.
With my dog and my husband - in that order.
Love it. The dog comes first.
Yeah. Love it.
Bakers, you've got 15 minutes left.
I'm going to take them out.
They look fine, that's good.
Well, not a single one's cracked.
Oh, they're looking posh. Oh, thank you.
Mine have got some pretty monumental cracks in. Put the filling over it.
There's a drizzle, try and drizzle it down the cracks.
They've cracked but there's toppings going on them.
They're all so cracked. Oh!
Sometimes, when the oven's too hot, it could happen.
I'm trying to get over the irritation. I'm struggling.
This is the delicate bit of just making holes in the top.
It's delicate work this. I'm not a delicate woman.
They're very delicate.
The first time I did this, I broke almost all of them.
I broke it. That's a write off.
Yeah, so now I have 12. Ah, yes!
OK, and now I'm happy.
So I just need to paint these with chocolate like
the bristles on a coconut.
That one's really open at the side, but anyway, whatever.
Oh, dear. Start filling them.
Mirror, signal, manoeuvre, Gill, mirror, signal, manoeuvre.
Bakers, you only have five minutes left.
Is that all we've got left?
You can do this, babies. I need to be faster.
Don't know where
the time's gone today. So this is the peach cremeux.
That's my walnut praline.
I have about eight different elements in my meringue nests.
Plum compote.
Pineapple curd.
Get my curd - really nice flavour bomb.
Look at Dylan's, they look excellent.
Bit of coconut bavarois.
Tarragon, apricots. Quite unusual.
Look how cute these are.
Bakers, you have one minute left. Oh, God.
Has anybody got a spare hand?
You need a hand, Gill?
I'd be eternally grateful.
Cake soaked in rum syrup.
Looking good. They're just a complete mess, aren't they?
Bakers, your time is up.
Yay.
Thank you, chaps.
Well done, bakers. Like a proud parent moment. Aww.
They look fabulous. You are a genius.
That looks like arse. Oh, gutted.
The bakers' meringue nests now face the judgment of Paul and Prue.
Hi, Illiyin. Hello.
It's a shame about the overall look of them,
they could've been much, much neater cos they've cracked really poorly.
They are a coconut meringue with a lime gel,
a pineapple curd,
rum cream with rum caramelised pineapples.
Paul's going in for two bites. Two bites.
It's...
What's the matter?
The curd's really sharp.
I mean, it's delicious because it's that sharp.
It is like having a pina colada.
It's so good. I'm amazed you managed to get
so much coconut flavour into the meringue.
I should've thought
of that myself. I think it's lovely.
Thank you. Thank you. Well done, Illiyin. Thank you.
I like the look of them. Do you like the look of those? Think they're nice?
I love the look of them.
It looks so clean. It's really red and white.
These are filled with a peach cremeux,
raspberry coulis,
macerated peaches, mascarpone Chantilly cream.
These are the biggest raspberries I've ever seen.
They are, they're absolute dobber raspberries!
Huge, aren't they, yeah.
It's certainly punchy. The peach bit is too strong.
The raspberry lifts it.
The custard or the cremeux, what is this?
It's a peach cremeux.
It doesn't feel real, it feels artificial.
Feels like a boiled sweet
rather than a fresh fruit. Thank you. Thank you.
I quite like the colours.
The meringue's all over the place a little bit,
sort of slid over to the side.
Yeah. I think that's actually more to do
with your piping than anything.
There is almond meringue, Chantilly cream,
orange curd and plum compote.
The curd works really well with the plums
and what I do like as well is the almond extract. In the meringue.
Comes through beautifully well, it's just the right level.
Nice original flavours, beautifully balanced.
Thank you. Well done, Georgie. Well done. Thank you. Thank God.
They look absolutely exquisite.
And I'm so impressed with
the way you managed to get that piping.
It is neat.
So I've got Swiss meringue nests with
a little bit of rose water. Then walnut praline,
a cherry jam and a rose water and sour cream Chantilly.
For me, the rose
and the cherry, I don't really like the flavours together.
Maybe cos the rose is a bit strong. OK.
Rose is always going to dominate.
Hmm.
Unless you're really very delicate with it.
Thank you, Christiaan. Thank you, Christiaan. Thank you very much.
Thank you. Well done darling. Thank you.
They look incredible. Thank you.
It's like Art Nouveau.
They're absolutely exquisite, well done.
So it's a toasted rice meringue nest,
honey tarragon apricots, then a creme legere with like
a tiny bit of pomegranate molasses.
It's more savoury than sweet.
It doesn't identify as anything. It's trying
to sort of find a way and it's sort of lost its way a little bit.
Mm-hm. There's no doubt there are lots
and lots of different flavours in that. Hmm. I love it. OK.
I love the fact it's not very sweet,
I think that toasted rice flavour is fantastic. Well done, Sumayah.
Thank you. Thank you.
They look spectacular. That is really clever.
Does look like a coconut, like an illusion?
Take a bite. Oh, you can.
Yeah, just get involved, go on.
There's a coconut bavarois, some passion fruit in there
and then cubes of rum-soaked Genoise.
You do get the coconut coming through.
The bavarois is nice,
that's got a beautiful texture to it.
You've got texture, flavour, look of it.
You've done something quite unique.
Oh, really, really?
Yeah, you're right. LAUGHTER
Cheers, thank you.
Well done. Whoo. Thank you so much.
It's original and it's delicious.
Well done, Dylan. Cheers. Excellent. Well done.
That's mental. He's just like, yeah, there you go, so...
Yay, well done.
It's good. Compared to last week, it's nice to be back in like
a nice position,
so hopefully I can just maintain it.
And they both liked the look of it,
it could be a lot worse. At least Prue liked it.
I think Paul was a bit upset about me using tinned peaches.
I think he's forgotten where his roots are, hasn't he,
with the tined peach.
It's better than a fresh peach, any day!
The bakers were able to practise their meringue nests
but could be in for
a rude surprise in the technical challenge.
Hello, bakers, welcome back to the tent.
It's time for your technical challenge,
and today this one has been set for you by the lovely Prue.
Prue have you got any words of advice for our lovely bakers?
There is a common pitfall
to this technique. Don't fall into the trap.
You going to tell 'em what it is? No.
As ever, this technical challenge will be judged blind
so we're going to have to ask these two to pop off.
To be honest, I don't even know why they turn up for this bit.
For your technical challenge, Prue would love you to bake
a British classic, spotted dick.
Your spotted dick...
ALL LAUGH
..should comprise of a moist steamed suet sponge studded
with currants, and accompanied with a silky smooth creme anglaise.
You have two hours 15 minutes in order to get your dick ready.
WILD LAUGHTER
Come on now, kids! It's a family show.
On your marks. Get set. Bake.
Oh. I've never seen a spotted dick.
I don't even know what they look like, never eaten one.
I feel like everyone knows what it is
but no-one wants to try it. Unless you're above the age of 50.
It's very British.
When I moved to the UK, I'd never heard of steamed pudding.
My boyfriend was like, "You need to try them."
So actually, spotted dick is very nice!
So Prue, why have you chosen spotted dick?
My main memory
of steamed puddings are actually school dinners.
We thought spotted dick was hilarious, of course. Hmm.
But I think done well it's delicious.
What are you looking for?
Perfectly steamed sponge,
a nice golden syrup and a smooth silky custard.
You mentioned not falling into a very familiar trap.
When we've had steamed puddings before,
the bakers tend not to steam them for long enough.
So it's the timing.
Needs to steam for at least an hour
and a half, otherwise it just won't be properly baked in
the middle. Have a go.
I'll just cut a little wedge out here.
That is lovely and crumbly.
It is.
And yet it's got that substantial
feel that only a steamed pudding has.
And I think with the custard as well, it's fantastic.
It's delicious.
It's a Sunday roast sort of pudding.
And then a good sleep.
As you end up face flat down on the table.
Scant as ever on
the instructions, "Make spotted dick."
I'm going to add my sugar.
Flour, cinnamon, baking powder, suet - I don't know you say it.
Suet is little granules of fat.
This is veggie suet, which is what I use at home.
Add the milk to form a soft dough. So this is, I assume, a soft dough.
I probably should add my currants in now.
Feel like you would know about spotted dick, no? No?
I know what it is.
And like I've seen it, but it's something I would pass on.
Is it? I don't like currants. They just swell up and they're,
ooh, the texture of them is just not for me.
You like it when they're small and dry?
Yeah. I like them shrivelled up. You don't like them when they get swollen and warm?
Yeah, yeah.
Spoon the mixture into the pudding basin, then cover
with paper and foil.
Foil on top to try and keep it watertight.
Where's my string gone?
Where does it mention string in the instructions?
Just think, you're going to be able to figure it out.
Oh, to tie it up! Tie it up like a package.
Well done, Dylan, well done.
Yay. I figured it out.
Why am I helping him? He's like the enemy.
I just don't know how you keep it tight, you know what I mean? I need a finger.
This is what I have a husband for. His only use.
Cos you want to make sure that it's secure.
And that water's not getting in it.
Christiaan. Oh, hello.
You about to tie me up? Oh, yeah...
You got your rope out. I was going to string you along, but...
How's it going?
I'm trying to make a little handle.
It's like you're doing some fashion design here.
I know, well, I fee... Look at this.
I feel a bit like Arts and Crafts at the moment, but...
Be a nice handbag, look at that. Yeah, exactly. Little handbag.
Steam on the hob until ready.
Put the plate in the bottom
and it keeps it off the heat at the bottom.
You don't want the water to actually touch the pudding.
So you want to keep it quite low.
Just going to fill it up to the plate. And no higher.
I think that's enough. It's got to be.
You want it to steam but not boil.
And let out moisture into your
spotted dick, because it will be too wet.
But I don't know what I'm doing. Hmm!
This is what I do at home.
Top it up again a little bit afterwards.
I've got to keep an eye, because my water level's quite high.
And I don't want it to go over the top.
I don't know what the common pitfall is, I'm really confused.
Guessing the pitfall is the time it takes to steam.
That's going to take ages.
Take at least an hour in there, 100%.
You need to steam it at least for an hour
and a half, I think, it takes quite a long time
because it's a big pudding, isn't it?
Ah! I forgot an ingredient. I forgot the sugar.
Oh, don't want to overmix it now. Just get it in.
Bakers, you are halfway through.
Ah!
OK, I'll just shove this in.
I just wasted so much time.
I want to give it at least an hour to steam, like, minimum.
Takes quite a long time.
I need to make a syrup.
The golden syrup you pour over the steamed pudding.
For the syrup, make a caramel with 50g of
the caster sugar and three tablespoons of water.
You don't want to stir this. Resist the urge.
When you move it, it might crystallise.
Oh, please don't crystallise.
See, we're getting crystallisation now.
Didn't stir it, just didn't like me.
Oh, it's all crystallised!
So we'll try again.
That looks like golden syrup to me.
Boy wonder.
Bit of a genius, isn't he?
He is a bit of a tiny prodigy.
Tiny little genius.
You think he's the one you've got to beat?
I think he's the one that will beat us.
Oh, really? Do you think Paul loves Dylan? I...
Dylan do you think Paul's got a crush on you?
I held his hand today.
He was ready to drop that one in. He was ready for that one!
I made you a jelly. What did you use as a mould?
Paul's bra.
Bakers, you have half an hour left.
Ah.
We're still here staring at sugar.
That looks a bit darker, so that looks better.
I'm still not fully happy with it
but it is what it is now. They're going to be like uh,
this is not dark enough.
Just making my creme anglaise now.
I can't make custards, I really am going to cry.
You want to make sure that you don't scramble your eggs.
Should be smooth, silky, no lumps.
I'm annoyed now. I've gone wrong.
It will be fine if I get me lumps out.
Bakers, you have - why don't you guess,
how long do you think you've got left? 15...15. 15, yeah. 15.
Yes. It's like you've all got watches and that me
and Alison are redundant.
Right, I'm going to leave it
for another ten. I hope mine is cooked.
If it's under, it's definitely going to be stodgy and raw.
You don't want to kind of like turn it out
and it all just collapses onto the plate.
I'm just kind of like gauging what everyone else is doing.
Just waiting.
Oh.
It's like a waiting game, isn't it?
Who's going to be the first to take theirs out?
Someone be brave.
It's not going to be me.
IMITATES A CHICKEN
Bakers! There's only ten minutes left.
It's all right, we've just got,
we've got to do, ain't we? Gill's going first.
I'm just watching Gill.
That looks beautiful.
It looks done.
I feel like I have no choice now.
It has to come out now.
Smells quite nice, actually. I just hope to God it's cooked.
I feel like I'm going to drop it.
Please, don't be bad.
Yeah, cooked.
All right, I don't think that's too bad.
I'm worried some water's got in mine. It's quite moist.
Oh, it came out, thank God.
It's come out!
It's not coming out.
Bakers, you've got one minute left.
At least come out, please. This is literally just disastrous.
Pour all of the syrup over the pudding.
So pleased.
Yummy. Mine should've been a bit darker.
And hopefully this just melts down the sides.
Just get it out.
It just seems quite stodgy. And looking slightly raw.
Bakers, your time is up.
Mine is awful. It's like stodge.
Please come and bring your spotted dicks
and place them behind your photographs.
It just didn't come out, it's like raw.
SHE SNIFFLES
Babes, it's fine. Sumayah's getting upset.
Crying over a spotted dick!
LAUGHTER
Can I just say - never, ever cry over dick? Ever.
OK, let's welcome back our judges. Come on in, judges.
Prue and Paul are looking for light,
moist, perfectly steamed spotted dicks.
Covered in rich golden syrup
and accompanied by silky smooth custard.
An interesting array in front of us.
As always, they don't know whose bake is whose.
We'll start with this one.
The sauce looks a little bit pale.
The caramel needed to be a little bit darker.
Oh, scrambled egg. Nice.
Scrambled egg. Yeah.
That is such a pity.
It's a little heavy.
It's a bit heavy and stodgy,
isn't it? Nice flavour, though. Moving on.
That's a better syrup.
The sponge is quite soggy. It's become quite glutinous.
That's really heavy and stodgy. That's a shame.
OK. The sauce...
Colour on this one, again, is OK. Custard's not bad.
Hmm, sponge is lovely.
The sponge is nice.
OK, moving on to this.
The pudding's got a bit of lightness to it.
Nice custard. Hmm.
Hmm, tastes good too. Yeah, no, no, I love that,
I think that's perfect.
Hmm, it is good.
Problems with sticking to the bowl.
The outside is really soggy.
You can feel how gluey that is.
That's quite raw inside. It tastes floury. Hmm. The colour of that, the syrup is...
Yeah.
Far too pale.
It doesn't look like caramel at all. It just looks like sugar syrup.
It doesn't. Exactly. It's nice custard.
Hmm, that looks nice and light. It does.
But actually, I quite like the pudding.
The judges will now rank
the spotted dicks from worst to best.
OK, in sixth spot we have this one. Whose is this?
Sumayah, it's quite gluey.
Yeah, I knew it.
And in fifth place we have this one. Who is this?
Illiyin. So it's too stodgy.
Gill is in fourth place, and Christiaan comes third.
So in second spot we have...
..this one. Whose is this?
Georgie.
This wasn't too bad at all, actually. It was a nice sponge.
So, of course, in first place, Dylan.
Custard is silky smooth, nice light sponge, well done.
Thanks.
This is the best I've done.
Which feels good after last week.
I feel like this is a good comeback, you know. I feel good.
Not last, not last. The custard, honest
to God, I'll be laughed at at home that I couldn't make
a decent custard.
It went worse than I could've even imagined.
No-one has a meal and
is like - "You know what I could really do
"with right now, spotted dick." No-one is going to say that!
Good luck.
Yeah, good luck.
And then there were six.
I mean, this is when it starts getting competitive.
Well, we had some really good bakes yesterday.
Dylan dominated the technical. Yes.
And I thought he did extremely well in his signature as well.
The handshake and won the technical.
That's unusual. He's the boy wonder. Yeah.
He is not only incredibly
imaginative, but his flavours are so good.
Another person I thought did quite well yesterday was Georgie.
Loved the flavours,
loved the idea and she was second in technical.
Going home - I think it's all the others.
Sumayah's meringue nest was very beautiful
but it lost its way in flavour.
It was a lot of flavours. She threw everything at it.
But I liked them, I thought they worked together. You did, didn't ya.
Illiyin - as a pina colada goes, that's amazing
but the meringue nest itself started cracking
and she came fifth in technical.
What about Gill?
She used tinned peaches in
the signature, but it was too artificial.
It was very strong.
But you say the same about Christiaan as well
because it tasted terrible. It was like soap.
So is this anybody's game today?
Any one of the four at
the bottom do a bad show stopper, they're out.
Oh, this is so nerve-racking.
Hello, bakers, welcome back to the tent.
It's time for your show stopper challenge.
The judges would like
to see your take on an Italian classic, tiramisu.
Do you know that tiramisu is actually Italian for "pick me up"?
That makes sense because every time I see
a tiramisu, I pick it up and slam it in my gob!
Your tiramisu must have the three classics,
coffee, mascarpone, lady's fingers.
But you can add any additional
elements and flavours that you like.
You have four hours and 30 minutes.
On your marks.
Get set.
Bake!
I was so excited to see tiramisu.
I was like, "They've done it for me!"
I used to travel to Italy quite a lot
and every night I would have a tiramisu.
Oh, it's just like the best thing.
I hate coffee with a passion. So this is awful.
I mean it's like the fifth circle of hell.
It's the show stopper time
and the bakers have to produce a tiramisu.
It's a very classic Italian dessert.
It's basically mascarpone cream,
coffee and a sponge - lady's fingers.
We're making lady fingers.
Trying to keep as much air in them as you possibly can.
We're asking the bakers to personalise this tiramisu
but anything that they add should really go well
with obviously chocolate and things like ginger
and hazelnuts
and all sorts of things that would naturally go with coffee.
I'm also creating a roasted pistachio mousse.
It brings like a really nice deep flavour.
Coffee is going to be a king in this.
We want to taste the coffee
but you don't want something that's too strong
because it overwhelms the whole thing.
Coffee. Very strong.
But I like it like that, strong, black, like me!
Tiramisu,
it's traditionally a soft pudding in a bowl.
So we want them
to do something different. Elaborate.
It's a show stopper. I want highly decorated.
You can add chocolate curls or shapes or shards.
We want to see tiramisu taken to
a whole new level by our six amazing bakers.
Morning, Georgie. Hello.
Tell us all about your tiramisu.
I'm obviously half Italian so it's going to be very,
very, very classic recipe.
Written on a piece
of paper from Italy from like 80 years ago.
It's your family recipe, it would be crazy not to use it.
Yeah, it was on a ripped piece of paper, just scribbled on there,
so I thought I've got to use it now, yeah. Yeah. That's great.
Keeping the classic sponge, lady fingers,
and mascarpone cream, Georgie's complementing her 80-year-old
recipe with hazelnut praline
and wrapping her bake in a flamboyant chocolate collar.
Despite her Italian heritage, she's not had much experience
baking tiramisu.
It's not usually me that makes them at home,
it's usually my auntie. There's like a hierarchy in my family.
But my father is the don. I'm the eldest child,
realistically, it should be me making the tiramisu.
They'll hopefully let me take that title over after they've seen me on
Bake Off.
Otherwise, I'll put a horse's head in their bed.
Also keeping his recipe on the classic side...
I don't want to change it too much. ..Dylan.
Cos I don't want to upset Italian people
but there are ways you can upgrade it.
For my mascarpone cream, adding cured egg yolks.
They're used a lot in Asia.
I cure them in one-to-one salt and sugar
and they just have this really nice like sort of salty and rich taste.
Aside from his cured egg mascarpone cream, Dylan's going
with traditional flavours
and plans to present his tiramisu in a handmade chocolate box.
With the box, I'm making it look like concrete.
Like a breeze block. Yeah, kind of.
I'm using coloured cocoa butter, like different shades of grey.
Oh, OK.
And so it looks like a, like a stone box, kind of.
You know shades of grey. 50 shades.
I don't know what you're talking about!
Cute little lady fingers, that's me.
The lady fingers are usually piped into fingers
but I'm doing mine in
a round disc, just so it's easier just to pop in.
My lady circles!
The judges have demanded the bakers retain
the key elements of tiramisu.
Fingers in. Fingers crossed.
Ladies fingers, mascarpone...
Got the masala wine being added to the mascarpone cream.
It's like a dessert wine.
..and coffee.
I hate coffee with a passion.
Well, that's a good start.
So there is coffee in it.
Just a little bit.
If we can taste it. Yeah.
Which I'm beginning to... I'm, I'm hoping you will. Suspect we won't.
I'm hoping you will. I've had to do what I promised I would never do for
the last 30 years, and that's listen to my husband.
Cos he's had to taste this altogether to try
and make sure, so we could end 23 years
of reasonably happy marriage today with this.
I feel for him!
Guided by husband Steve,
Gill's combining coconut and coffee.
Layers of espresso sponge will sit on
a coconut mascarpone mousse in her Charlotte Russe-style bake.
I like the size of your fingers. They are pretty big.
Do they go on the bottom?
No, no, mine's a Charlotte. Mine are going round the side. What's a Charlotte?
It's when the lady fingers go round the outside.
Is that what it's called? Yeah. Wonder how they came up with that idea?
Just someone carrying a cake and they saw fingers round the edge...
Yeah, exactly. ..of the cake and went,
"Imagine if we put false fingers round the cake."
Do you think at one point they were real, the fingers? I hope not.
I hope so.
While Gill's wrapping her tiramisu in lady fingers,
Illiyin's will be caged in a chocolate jewellery box.
It's basically sort of like spun chocolate.
You can see through it but you just can't open it.
Have you done that decoration before?
Yes. I have. I've done it at home. And it works? I think so. Yeah?
PAUL: All right.
After poor presentation in the Signature, Illiyin's out
to impress with a spiral chocolate collar and lid.
She's putting her own spin on
tiramisu by including
a chocolate and almond biscuit base
and rich fruity layer.
I'm making my cherry layer and they'll go in sugar
and a non-alcoholic amaretto.
And they will cook down ready to be used later.
Problem is, now I'm gonna stain my hands,
they're gonna look like I've been away for
the weekend just murdering people.
Whatever new ingredients the bakers add...
This is a mousse that's got coconut cream in it
to try and get the coconut latte flavour.
..it's vital they complement the coffee tiramisu's famous for.
And I'm adding hazelnuts,
pushes the coffee flavour up a little bit more.
Oh, didn't see you there.
It's like when the teacher comes round in an exam, isn't it?
Having fallen foul of flavouring with his Signature,
Christiaan is risking going floral again.
Are you using rose?
A little bit.
Not today. No. No...
No, I'll tell you, I'm doing a little layer
of roasted strawberries in the tiramisu. Right.
And I'm actually adding, literally, like, an eighth of
a teaspoon of rose water.
Oh, no. PRUE: It's fine, it's fine.
You're not gonna taste it. Honestly, you're not.
CHRISTIAAN LAUGHS
Styled after the 1980s Italian design group,
Memphis Milano, Christiaan's summery take on
a tiramisu will include masala wine,
mascarpone cream
and a pistachio mousse
to complement his rose-water roasted strawberries.
It's like you're messing with the classics.
It's risky. Paul doesn't like rose.
He bathes in rose water.
Well, that's what I thought.
He was crying once and one of his tears rolled down his cheek
and I caught it on my tongue like a snowdrop
and it tasted of rose water, so.
Sumayah's also risking pairing some powerful flavours.
So, right now, I'm just making my coffee lemon curd.
Coffee and lemon curd?
Mm.
PRUE: Has it got lots of lemon in it or just the rind?
SUMAYAH: It's basically like a normal lemon curd
but I'm just adding some instant coffee.
PRUE: OK. Lemon and coffee are two very, very punchy flavours.
Mm.
Along with coffee lemon curd Sumayah's adding praline,
a chocolate cremeux
and will wrap her tiramisu in
an ornate, delicate sponge collar.
I'm just doing a joconde... Yeah.
..around the outside that's gonna look like batik fabric.
PRUE: Oh, right. Nice. Oh, that's gonna be beautiful.
Then a chocolate lotus flower.
Wow.
All of that sounds absolutely like you and up your street.
I look forward to this. Yeah.
Well, good luck, Sumayah. Thank you. Sounds amazing.
Bakers, you are haa-aalf-way through.
You do look like Tarzan.
I am wearing a loincloth if that's what you mean under these clothes.
That is everything made, I think. And then it is time to build.
You soak the ladyfingers in the coffee and then you layer them.
This is the thing I do actually struggle with -
gauging how much coffee to put in.
You don't wanna add too much to the point where it's soggy
but you don't want it to be too dry.
This is the most crucial part.
I know. They've gotta taste it, haven't they?
They've got to taste it.
How do you know how much to put on it when you don't like coffee?
I have absolutely no idea which is why I had to recruit Steve.
So we can blame him. So we can blame him, yeah.
If this goes wrong it's cos of you, Steve. It's cos of you.
Mascarpone cream.
Just want to make sure that all of the edges are covered.
Hazelnuts to add texture.
Strawberries in next.
So that's my coffee lemon curd.
Next layer.
My kids eat these. I just blink and they're gone.
It's kind of cute, unless they take the bit that I need.
You know, then it's not very cute.
If the bakers don't layer up their tiramisu quickly...
And then the rest of my mascarpone.
The final layer of mousse going on.
..their Showstoppers won't have time to set...
So that can go in the freezer.
If it doesn't set, it will literally just splurge.
..and could collapse when demoulded.
Leave it in there a couple of hours.
For as long as I can give them to set.
However, Dylan's not yet assembling his tiramisu.
So the whole dessert is gonna be
encased in a tempered chocolate box.
He's got a box to build first.
So I've got my grey colours here
and then just pour it out.
These are the sides.
Like, the big chocolate slab literally on the sides.
These just need to set.
If you do really well today... Yeah? ..and you get the Star Baker.
Yeah. ..you'd have got the handshake, the technical
and the Star Baker.
It'd be a good clean run, wouldn't it?
Do you think you can?
As long as it comes out good and then I make my box, then I'm happy.
Just don't have any big disasters, you know?
So, now we're moving on to the chocolate decorations.
It's gonna have a marbled effect chocolate collar.
It's weird cos, like, when you look at it this side it looks a mess
but then when you turn it over, it's lovely.
So it's gonna be like a black and white collar.
It's Memphis Milano.
It's kind of like the inspiration. It's very, like, '80s.
I'm gonna have a joconde around the outside with, like, a batik design.
Sumayah mentioned lemon coffee curd.
Lemon curd is quite tangy, it's quite tart.
With coffee, that's gonna be interesting.
Now coating some lady fingers in chocolate
and putting some desiccated coconut on.
PRUE: Gill hates coffee.
I know, yeah. Gotta get those levels perfect.
She got her husband to taste it, so. That's true.
I'm hoping they will taste coffee.
It's getting the balance is the challenge.
The vision of cage.
Illiyin, she's putting that cage around it.
It's just a question whether she can do the decoration well enough.
Yeah.
I'm just about to put my box together.
So I need to cut these to size.
So long as nothing devastating happens to them
then I'm pretty good.
Dylan. He's got this box.
I mean, I like the idea of Dylan.
I just don't know whether it's gonna hold,
that's my only issue with that. How stable it's gonna be.
Oh, no. So annoying.
I could redo it but tempering chocolate is such a long process.
I'm gonna have to cut the top off them.
It's just such an arduous process.
Bakers, you have 30 minutes left.
Just need to get the cake out now.
Oh, that's, like, frozen.
Oh, my God, it's so cold it's burning my hands.
It's actually all right, that bit.
I only need it eight centimetres high.
So I only have that tiny bit there.
Right, I need to get this out.
If it's not set, you're gonna have a problem
because it will just all just collapse.
Oh, I hate this part.
That's all right.
It's obviously still quite soft.
Looks a little bit wet. Probably put too much coffee in it.
That's set.
So I need to put my tiramisu in there.
Is this the chocolate box you speak of?
Yeah, can you stay away from it? I, frankly, just don't trust you.
I mean, you're telling me not to be clumsy,
you're like Frank Spencer.
Who's Frank Spencer?
You're so young. He doesn't know who Frank Spencer is. We're so old now.
I know.
I told my parents that you guys were 50 and they were surprised.
Uh, can we just rewind?
I'm 49. Do not push my...
Yes, but average 50.
I'm still in my 40s. Well, no, you guys are 50.
So if you take your age and average it, it's 50.
Hello! I'm not 50! We're a century old.
Then I just need to get the collar on. It's so heavy. It's hard.
Do you know what, all it means is I've been in the queue
a little bit longer than you, Dylan, it doesn't mean my...
A little bit?
Well, you've been in the queue, yeah,
2.5 times the amount of time I have.
He's literally... All right, Dyl.
He hasn't even come in the shop yet.
Do you feel, like, closer to death or do you not? Like, do you...?
I mean, I'm already dead, so... Well, do you feel closer to death?
Well, no, but my body's not decaying.
After 27, your body starts decaying.
Yeah, but at the end of the day, you could go and hit by a bus.
You could die before me. That's morbid.
It will have the lady fingers around the outside.
That's my joconde. I'm just trimming off the overlap.
Uh-oh, that's way too much. How long do we have left?
Bakers, you've got ten minutes left.
Ah.
Oh, no, I need to be moving quicker, then.
Cream at the bottom and then on top I'll do the layer of lady fingers.
Let's have a look.
It looks very, very shiny.
It's pretty good. Shine on it is quite good.
Oh, my God, that looks so good, Gill.
How's it going, darling? Is it going well?
Yeah, happy as I can be. Are you? It looks really good. Yeah.
It'll be like Noel. Look at it, a perfect specimen.
What are you two up to? I'm not sure.
I do not trust you at all at the moment. I'm not sure.
Fill in the gaps. Such a mess. Oh, well.
Ah, man down, man down.
Annoyingly that's now fallen.
I just need to trim it all a bit more.
And then I need to attach all these little pink half moons
that are gonna be stuck around the outside of the collar.
And then on top, I'll do the layer of cocoa powder.
That does not look nice. It's just so messy.
Bakers, you've got one minute left.
I'm having a bit of a panic. I really need to fix that side.
Tell you, I'm a frustrated Blue Peter presenter at heart.
It's like open-heart surgery, innit?
The chocolate lotus flower.
We've got a shine, we've got some shapes.
Bakers... Waah.
..your time is up.
Please step away from your tiramisus.
It's done.
Looks amazing.
Thanks. Cheers. Yeah, well done, well done.
You know, I kept looking over and thinking
I wonder when he's gonna take it out of the tin.
Then I realised that was actually the...
THEY LAUGH
The bakers' tiramisu Showstoppers now face
the judgment of Paul and Prue.
Dylan, would you like to bring up your Showstopper?
It's a gorgeous box.
Well, it's neat as a pin. Really beautiful.
I love the finish. It looks more like stainless steel or aluminium...
Yeah. ..than concrete, but it's fantastically clever.
So, mine has got salted cured egg yolks in
the mascarpone cream,
espresso with amaretto.
Look at the layers. Yeah, beautiful.
It's a really classic tiramisu,
very nice strong coffee, not at all too sweet.
You couldn't eat a lot of that.
I've never had cured eggs before. Hmm.
But I do think they add something to it. Mm.
It's a little kick of salted caramel, or something.
Mm. It is like a salted caramel inside.
It's such a beautiful flavour.
It's creamy and it feels luxurious.
Every element to it is beautifully made.
Well done, Dylan. Thank you. Thanks, guys.
It's very pretty.
The chocolate collar is just exceptional.
It is shiny. And it's just beautifully done.
That's a big tiramisu.
Wow.
Gosh, look at that.
That is amazing, Georgie.
Lovely layers in there.
So mine's a classic Italian tiramisu with a hazelnut praline.
I love that. And it's so delicate.
You've created a very classic tiramisu with
a hazelnut praline. I'm a big fan.
You've cracked tiramisu.
In fact, I think tiramisu should change its recipe.
It should be this.
It's my auntie's recipe so I can't take the credit.
Thank you very much. Thank you.
NOEL WHISPERS: Well done.
I love the collar. It's beautifully executed.
It's effective, isn't it?
It's just exquisite. So, let's see what it tastes like.
It's got the mascarpone cream with the Marsala wine, coffee,
roasted strawberries,
and on top we've got a roasted pistachio mousse.
It's really unusual.
Cos you've got fruit with coffee
but it's Marsala that goes with the coffee.
When you do get a big mouthful of it,
and I managed to get it in my mouth, it is amazing.
It is very delicious.
I don't know how you get all of it in your mouth at once.
It's like a gift.
So you have to have a big mouth, basically.
Do you want some Alison? Oh, yes, please.
THEY LAUGH
Thank you, Christiaan.
Thank you very much.
It's a great-looking cake.
It's very original.
Love the colours, it works very nicely.
It has a chocolate biscuit base and amaretto cream,
coffee-soaked sponge fingers, amaretti soaked cherries.
The flavours are fantastic. The sponge is beautifully baked.
The coffee level is perfect. Love the cherries in there.
That little bit of tartness that comes through from it.
It's a little triumph.
Well done, Illiyin. Well done, Illiyin. Thank you.
It's very elegant.
You could almost see it in a window of
a beautiful French shop, couldn't you? Yeah, without doubt.
It's a coffee sponge with a coconut cream
and then there's lady fingers around the outside
with chocolate and desiccated coconut.
That's delicious. I love the coconut with the cream,
I think it really works.
The sponge is lovely. The coffee is wonderful.
That level of coffee, it's what you'd expect
when you have a tiramisu.
Thank you, Steve.
NOEL: He's not up there, is he?
THEY LAUGH
I've not put him under the patio yet!
Well, your printed sponge is beautifully done.
But I love the pattern.
I think the colours are amazing but it's this break here.
It's not very neat at all.
So it's a mascarpone mousse,
lady-finger sponge, a coffee lemon curd.
The band of very, very strong lemony coffee is a bit of a shock.
It's very sharp.
I don't necessarily like the sharpness with the coffee.
In a way, if it had been thinner layers of it, it would be better.
I think it's work in progress.
Needs more polishing. Thank you very much, Sumayah.
Well done, Sumayah.
I'm disappointed but not surprised, to be honest.
I see their criticism and I get it.
I've accepted it. And I'm bitter.
It would be incredible to get through to next week.
And if I didn't, I'm still very proud of the achievement.
I felt so bad about last week, so now I feel
a bit more invigorated. Like, oh, yeah, I'm back.
I'm going to have to admit that Steve's not quite as
wrong as he usually is, aren't I? Marriage saved.
23 years and still going strong!
Well, that was a pretty amazing Showstopper.
So who's in line for Star Baker today, would you say?
I think the same two that came into it.
Dylan. I think you've got Georgie and Dylan.
Flavour, they were both fantastic. Really?
The collar on Georgie's was amazing.
I love the hazelnut praline in there. Yes.
That worked beautifully.
What about Dylan? Again, he was clever, wasn't he?
That was a great cake, a really good work of art.
The cured egg yolk was ingenious.
Going home, it's a tricky one
because I think Sumayah is in trouble.
Has Gill done enough to stay here?
Has Illiyin done enough to stay here?
Such a shame cos they're all such good bakers, aren't they?
We will be sending good bakers home from now on in.
Well done, bakers.
Now, I've got the great job of announcing this week's
Star Baker.
It's quite an interesting week because this week's
Star Baker got a handshake and won the technical.
It's Dylan.
Well done. Well done.
Now, as you know, every single week, someone does sadly have to
leave the tent.
So, the person leaving the tent today is...
..Sumayah.
Sorry, babes. Well done. You did so well. Yeah.
I feel like it wasn't one specific event that let me down.
It was just kind of like a series of mistakes here and there.
You are so talented. Thank you. You really are.
I'm really sorry to see Sumayah go home.
I mean, she's so talented and she's so artistic.
Her flavours are very bold and imaginative.
And mostly she pulls them off. But I think this week she had a problem.
I've learnt to be more confident in myself and my ideas.
You learn a lot from everyone
and I feel like I'm going to take a piece of everyone away with me.
Well done. Cheers, mate. You did a decent job there, buddy.
Last week I was like,
"Oh, yeah, I'm coming back and I'm winning Star Baker."
Now that I've actually done it, it's like, oh, yeah, that's pretty cool.
Fantastic. He's had a handshake.
He won the technical, did really well today with that Showstopper.
He's certainly one to watch.
This is a tiny gang now, isn't it?
Still here, which I thought, after Coffee Week...
Through to the quarterfinal, how's that happened?
I didn't realise it was quarterfinal.
So I'm a quarterfinalist. Aah. I'm really excited.
Really happy, really overwhelmed. A lot of work to do.
Next time...
Ah, don't fall on me.
..we're travelling back to the '70s for a colourful quarterfinal...
Sponge, sponge, sponge, sponge, sponge.
..with a stacked choux signature...
Ow, ow, ow, ow, ow.
..a sticky technical...
The good news is the banana is not sinking.
..and a towering tiered Showstopper.
It's trying to slant. Why is it doing that?
Who will soar into the semifinal?
The cakelympics. Yeah!
And who... Oh, God.
..will come crashing to earth? Whoa-ah!
GASPS
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