1
00:00:02,000 --> 00:00:03,799
Last time...
Let's get this dough on the road.

2
00:00:03,800 --> 00:00:07,079
...disaster struck...
Probably the worst technical in
17 years. ..in bread week.

3
00:00:07,080 --> 00:00:09,119
I'm panicking. I mean that's
actually... It's dough!

4
00:00:09,120 --> 00:00:11,159
But eventually Tom proved worthy...

5
00:00:11,160 --> 00:00:13,239
The flavours are so beguiling.

6
00:00:13,240 --> 00:00:16,759
...of Star Baker for the second time.
Ooh, that's good... Ooh!

7
00:00:16,760 --> 00:00:20,279
Due to personal reasons Nikki had
to leave the competition early.

8
00:00:20,280 --> 00:00:22,559
I mean, this is too big.
Mistakes by Yannis...

9
00:00:22,560 --> 00:00:23,799
Essentially, it's overbaked.

10
00:00:23,800 --> 00:00:26,359
...put him at risk,
but ultimately Molly...

11
00:00:26,360 --> 00:00:28,319
I think they
need to be flatter, maybe.

12
00:00:28,320 --> 00:00:29,799
...also had to leave the tent.

13
00:00:29,800 --> 00:00:32,079
I would feel guilty if
I stayed any longer than you guys,

14
00:00:32,080 --> 00:00:33,839
you've got more to prove.

15
00:00:33,840 --> 00:00:35,639
This time...
Brr-brr!

16
00:00:35,640 --> 00:00:36,719
...it's dessert week...

17
00:00:36,720 --> 00:00:39,319
Custard is the gravy of
the pudding world.

18
00:00:39,320 --> 00:00:41,199
...with a surprise staggered start...

19
00:00:41,200 --> 00:00:43,959
THEY GASP
That's really cruel!

20
00:00:43,960 --> 00:00:45,719
Keep these bakers on their toes.

21
00:00:45,720 --> 00:00:47,359
...for a saucy signature.

22
00:00:47,360 --> 00:00:49,119
It looks ugly but there's plenty
of sauce.

23
00:00:49,120 --> 00:00:51,039
In the technical, the bakers
tweak...

24
00:00:51,040 --> 00:00:52,279
Wow!

25
00:00:52,280 --> 00:00:53,439
...a much-loved classic.

26
00:00:53,440 --> 00:00:56,319
I can accept your beans on toast.
But this... really?

27
00:00:56,320 --> 00:00:57,799
And attempt to create...

28
00:00:57,800 --> 00:00:59,639
God, there's just so much going on.

29
00:00:59,640 --> 00:01:01,839
...a trolley load of treats in
the Showstopper.

30
00:01:01,840 --> 00:01:04,199
I love desserts
and I love trolleys.

31
00:01:04,200 --> 00:01:06,359
So who will stay cool in the chaos?

32
00:01:06,360 --> 00:01:09,839
This is genius. You'd expect to see
that in a five-star hotel.

33
00:01:09,840 --> 00:01:11,759
And who...
I didn't press start.

34
00:01:11,760 --> 00:01:13,559
...will come apart under the
pressure?

35
00:01:13,560 --> 00:01:15,160
Today everything is testing me!

36
00:01:39,800 --> 00:01:41,879
THEY CHEER

37
00:01:41,880 --> 00:01:44,159
Are you ready, Gabe? I'm ready.
You're ready?

38
00:01:44,160 --> 00:01:46,159
I'm here, week five.

39
00:01:46,160 --> 00:01:50,159
Oh, my gosh,
I am still pinching myself.

40
00:01:50,160 --> 00:01:52,279
Pudding, pudding, pudding.

41
00:01:52,280 --> 00:01:55,999
It's puddings. I love puddings!

42
00:01:56,000 --> 00:01:59,959
Oh, God!
That's southern nonsense, that is.

43
00:01:59,960 --> 00:02:02,839
It's dessert. It's pudding.
You oldies.

44
00:02:02,840 --> 00:02:04,319
I'm the dessert guy in my family.

45
00:02:04,320 --> 00:02:06,039
They'll ask me to make, like, tonnes
of them.

46
00:02:06,040 --> 00:02:07,839
Bang them out, and they always
taste good.

47
00:02:07,840 --> 00:02:10,399
Yeah, it signifies families
and friends coming together.

48
00:02:10,400 --> 00:02:14,119
I am making the bakes as if
I'm making it for my family.

49
00:02:14,120 --> 00:02:16,599
You don't like it too tight,
Gary? No, I don't.

50
00:02:16,600 --> 00:02:17,959
It's pulling on my belly.

51
00:02:17,960 --> 00:02:22,519
I love the boys. We're all so close
but, like, me and Connie -

52
00:02:22,520 --> 00:02:26,440
girl power. Sorry, boys, but one
sausage has got to go.

53
00:02:30,360 --> 00:02:33,159
Hello, bakers,
welcome back to the tent.

54
00:02:33,160 --> 00:02:34,919
It is dessert week.

55
00:02:34,920 --> 00:02:37,839
Some people call it dessert,
some people call it pudding.

56
00:02:37,840 --> 00:02:41,360
I call it both.
I'm pudding that dessert in my gob.

57
00:02:43,960 --> 00:02:46,839
Now, for your dessert week
Signature Challenge,

58
00:02:46,840 --> 00:02:52,439
the judges would love you bake eight
self-saucing puddings.

59
00:02:52,440 --> 00:02:55,839
Now, your puddings can be any
flavour and any style

60
00:02:55,840 --> 00:02:57,639
but they must produce sauce.

61
00:02:57,640 --> 00:03:02,239
Because self-saucing puddings are
best tasted immediately out of

62
00:03:02,240 --> 00:03:05,159
the oven, there will be a staggered
start time

63
00:03:05,160 --> 00:03:07,479
and a staggered finish time.

64
00:03:07,480 --> 00:03:09,359
So, whilst the first baker starts,

65
00:03:09,360 --> 00:03:11,799
the rest of you have
to just wait your turn.

66
00:03:11,800 --> 00:03:14,279
OK, up first...

67
00:03:14,280 --> 00:03:16,319
Gary, you're up.

68
00:03:16,320 --> 00:03:19,359
You have an hour and 45 minutes.

69
00:03:19,360 --> 00:03:23,199
On your marks. Get set.
Bake!

70
00:03:23,200 --> 00:03:25,919
Go on, Gazza! Come on, Gary!

71
00:03:25,920 --> 00:03:27,119
Whoo! You got this!

72
00:03:27,120 --> 00:03:28,719
Going first has actually got
a lot of pressure.

73
00:03:28,720 --> 00:03:30,319
We're going to be watching your
every move, Gary.

74
00:03:30,320 --> 00:03:31,919
It'll make no difference, really,
to me.

75
00:03:31,920 --> 00:03:35,039
I suppose really I'd rather get on
with it, yeah.

76
00:03:35,040 --> 00:03:37,959
We've asked the bakers
for eight self-saucing puds.

77
00:03:37,960 --> 00:03:39,679
You've got two different styles.

78
00:03:39,680 --> 00:03:41,599
You've got one where
the sauce sits on the bottom

79
00:03:41,600 --> 00:03:43,079
and the sponge sits on the top.

80
00:03:43,080 --> 00:03:45,719
Another one is where
the sauce sits inside.

81
00:03:45,720 --> 00:03:48,039
Think of those chocolate volcanoes.

82
00:03:48,040 --> 00:03:50,799
Chocolate just pours out
and it's absolutely divine.

83
00:03:50,800 --> 00:03:52,639
What I'm hoping for is this robust

84
00:03:52,640 --> 00:03:54,359
but still comforting flavour.

85
00:03:54,360 --> 00:03:58,039
A lemon, chocolate or I'd do a
sticky toffee pudding version

86
00:03:58,040 --> 00:03:59,879
and that can work very well.

87
00:03:59,880 --> 00:04:01,759
Your oranges smell nice, Gary.

88
00:04:01,760 --> 00:04:03,799
Now, we're staggering the start time

89
00:04:03,800 --> 00:04:08,999
because a self-saucing pudding is
absolutely designed

90
00:04:09,000 --> 00:04:11,799
to be eaten when it comes out of
the oven.

91
00:04:11,800 --> 00:04:15,559
What's hard and what is crucial is
the timing.

92
00:04:15,560 --> 00:04:18,679
When it's judged you need that sauce
to be nice and gooey.

93
00:04:18,680 --> 00:04:21,079
So what I don't want to do is
finish it too early

94
00:04:21,080 --> 00:04:22,879
because it'll cool and thicken.

95
00:04:22,880 --> 00:04:25,800
This is quite difficult to do.
They must have that sauce.

96
00:04:27,680 --> 00:04:31,559
Oh, this is a bit stressful, this,
now. Feeling the pressure.

97
00:04:31,560 --> 00:04:33,519
Ten minutes after Gary started...

98
00:04:33,520 --> 00:04:36,999
Clara, you've got one hour
45 minutes.

99
00:04:37,000 --> 00:04:39,119
...baker number two is let loose.

100
00:04:39,120 --> 00:04:41,999
Bake, Clara. Bake for your life.
Come on!

101
00:04:42,000 --> 00:04:44,399
First-ever staggered start in
a signature. This is weird.

102
00:04:44,400 --> 00:04:46,519
I would prefer to go first.
I'd prefer to go last.

103
00:04:46,520 --> 00:04:48,839
Oh, last? Yeah, cos it's just...
It's more normal.

104
00:04:48,840 --> 00:04:51,560
Do you know what I think's best?
Middle of t'road.

105
00:04:52,920 --> 00:04:54,999
Morning, Gary. Good morning.
Good morning.

106
00:04:55,000 --> 00:04:57,359
Tell us all about your
self-saucing pud.

107
00:04:57,360 --> 00:05:00,999
Chocolate, orange, espresso and the
Irish cream whiskey.

108
00:05:01,000 --> 00:05:02,479
You've got quite a lot going on.

109
00:05:02,480 --> 00:05:06,479
The important thing, really, is
to get the elements that work.

110
00:05:06,480 --> 00:05:08,319
Gary's flavour-packed puds will have

111
00:05:08,320 --> 00:05:09,719
a light chocolate orange sponge with

112
00:05:09,720 --> 00:05:11,919
a rich cocoa sauce at the bottom.

113
00:05:11,920 --> 00:05:13,319
And he's doubling down on sauce,

114
00:05:13,320 --> 00:05:15,839
aiming for a molten chocolate
centre, too.

115
00:05:15,840 --> 00:05:18,879
I'm doing some ganache which
I'll put in the middle of

116
00:05:18,880 --> 00:05:21,159
the pudding.
Hopefully there's enough sauce.

117
00:05:21,160 --> 00:05:24,959
It's got to have a bit of goo. Yeah.
That's, you know, the point of it.

118
00:05:24,960 --> 00:05:29,159
Connie,
you have one hour 45 minutes.

119
00:05:29,160 --> 00:05:30,519
Oh, they've shocked us now.

120
00:05:30,520 --> 00:05:32,679
Yeah, you don't know what
the order is, do you?

121
00:05:32,680 --> 00:05:35,439
THEY GASP
Oh, that is really cruel!

122
00:05:35,440 --> 00:05:37,399
Keep these bakers on their toes.

123
00:05:37,400 --> 00:05:38,919
Get to it, Connie.

124
00:05:38,920 --> 00:05:40,839
That was a bit of a surprise.

125
00:05:40,840 --> 00:05:44,279
Oh, my God, I really need to be
focused, but we're starting off

126
00:05:44,280 --> 00:05:45,359
just right, aren't we?

127
00:05:45,360 --> 00:05:48,839
So today I'm doing a
"dulce de leche,"

128
00:05:48,840 --> 00:05:51,279
because if I say it in Portuguese
no-one understands -

129
00:05:51,280 --> 00:05:52,799
which is doce de leite.

130
00:05:52,800 --> 00:05:56,360
Everyone loves doce de leite.
There's nothing not to like.

131
00:05:57,600 --> 00:05:59,879
Topped with a set lemon curd,
Clara's sponge

132
00:05:59,880 --> 00:06:01,519
and molten centre will have

133
00:06:01,520 --> 00:06:05,079
a rich caramelised milk flavour
known as dulce de leche.

134
00:06:05,080 --> 00:06:06,519
So how do you get that sauce?

135
00:06:06,520 --> 00:06:09,079
The sauce will be like
a melted doce de leite.

136
00:06:09,080 --> 00:06:11,159
Have you tried it out? Has
it worked? Yeah, many times.

137
00:06:11,160 --> 00:06:12,439
But I love doce de leite.

138
00:06:12,440 --> 00:06:14,599
No, I do as well. Yes. It's one of
my favourite flavours, yeah.

139
00:06:14,600 --> 00:06:15,600
Yes!

140
00:06:17,120 --> 00:06:19,439
Gabe, are you ready? I'm ready.

141
00:06:19,440 --> 00:06:22,519
On your marks. Get set.
Bake.

142
00:06:22,520 --> 00:06:24,679
Connie, tell us all about your
self-saucing pud.

143
00:06:24,680 --> 00:06:27,879
I am making a molten chocolate
pudding. Chocolate orange.

144
00:06:27,880 --> 00:06:30,039
When you break in, it's going to be
like a volcano...

145
00:06:30,040 --> 00:06:31,399
Yes... ..of lava pouring out.

146
00:06:31,400 --> 00:06:33,519
Oh, lovely. Sounds great.

147
00:06:33,520 --> 00:06:35,799
Connie's classic chocolate
orange fondants

148
00:06:35,800 --> 00:06:37,999
need to be baked
to perfection if they're to have

149
00:06:38,000 --> 00:06:40,279
a gooey molten sauce at the centre.

150
00:06:40,280 --> 00:06:43,199
When I did it at home,
and the chocolate came flowing out,

151
00:06:43,200 --> 00:06:44,599
you should have heard
the screaming.

152
00:06:44,600 --> 00:06:46,919
Mike, Mike, I've done it!

153
00:06:46,920 --> 00:06:48,759
So he was eating puddings.
He was like... Oh, yeah.

154
00:06:48,760 --> 00:06:49,799
"..Honey, this is really good."

155
00:06:49,800 --> 00:06:52,279
He'll never wanna see another one
again. Exactly. Lucky bloke.

156
00:06:52,280 --> 00:06:55,199
Chocolate orange is a popular choice
for today's puds.

157
00:06:55,200 --> 00:06:58,719
So my self-saucing puds were
inspired by our little snoozy chocs,

158
00:06:58,720 --> 00:07:00,799
so it's a hot chocolate that we have
before bed.

159
00:07:00,800 --> 00:07:03,119
This one is going to have some,
like, lovely orange liqueur.

160
00:07:03,120 --> 00:07:05,559
The sauce should be all oozy and
cinnamon-y... Sitting underneath.

161
00:07:05,560 --> 00:07:06,599
...at the bottom. Lovely. Yeah. OK.

162
00:07:06,600 --> 00:07:08,559
Gabe's chocolate
and orange bedtime bake

163
00:07:08,560 --> 00:07:12,039
will be served in ramekins, with
a cocoa and orange liqueur sauce

164
00:07:12,040 --> 00:07:14,919
at the base and a
home-made marshmallow topping.

165
00:07:14,920 --> 00:07:17,319
If you've got pyjamas anywhere,
I'd say stick 'em on.

166
00:07:17,320 --> 00:07:18,519
I could live in pyjamas.

167
00:07:18,520 --> 00:07:21,239
Yeah. Me too. More of a dressing gown
sort of guy. Oh, really?

168
00:07:21,240 --> 00:07:23,479
Swanning round in a silk robe.
Yes, I like a robe.

169
00:07:23,480 --> 00:07:25,439
And you kind of naked
underneath or...?

170
00:07:25,440 --> 00:07:26,840
Please, not over food.
Do you wear pyjamas?

171
00:07:28,680 --> 00:07:30,079
I'm restless.

172
00:07:30,080 --> 00:07:31,999
I'm having a good time.

173
00:07:32,000 --> 00:07:34,239
Hello, you seem quite sort of chill.

174
00:07:34,240 --> 00:07:35,720
Not bothered, are you? No.

175
00:07:37,200 --> 00:07:38,679
What are you doing?
Are you drawing someone?

176
00:07:38,680 --> 00:07:39,959
I drew Paul.

177
00:07:39,960 --> 00:07:41,400
LAUGHTER

178
00:07:47,400 --> 00:07:49,679
Tom. Bake! Thanks.

179
00:07:49,680 --> 00:07:52,799
Gary. Halfway through. Focused. Aw.

180
00:07:52,800 --> 00:07:54,279
Right, get cracking now.

181
00:07:54,280 --> 00:07:55,639
I'm going onto the actual batter.

182
00:07:55,640 --> 00:07:57,639
For bakers that have
already started...

183
00:07:57,640 --> 00:07:59,839
I'm going for a classic
chocolaty sponge.

184
00:07:59,840 --> 00:08:01,839
...attention turns to the sponge.

185
00:08:01,840 --> 00:08:04,839
It's not like the Victoria sponge
cake. It's like more airy.

186
00:08:04,840 --> 00:08:06,319
So, I want it to stay nice
and light.

187
00:08:06,320 --> 00:08:07,359
I don't want a little...

188
00:08:07,360 --> 00:08:09,079
hat's that thing that they play
with in hockey?

189
00:08:09,080 --> 00:08:11,520
A little puck of,
a puck of pudding.

190
00:08:14,840 --> 00:08:16,719
M to the O, let's go, go!

191
00:08:16,720 --> 00:08:18,439
M to the O, let's go, Mo!

192
00:08:18,440 --> 00:08:19,920
Let's go, Mo!

193
00:08:22,120 --> 00:08:23,759
He smiled. You made him laugh.

194
00:08:23,760 --> 00:08:25,679
His little face.

195
00:08:25,680 --> 00:08:28,039
I'm doing a chocolate fondant.

196
00:08:28,040 --> 00:08:30,719
When I was practising,
we did a meal deal,

197
00:08:30,720 --> 00:08:32,239
and it came with
a white chocolate chip,

198
00:08:32,240 --> 00:08:33,559
macadamia nut cookie.

199
00:08:33,560 --> 00:08:36,519
And then I crumbled some on top of
the chocolate fondant,

200
00:08:36,520 --> 00:08:38,159
and it tasted pretty good,

201
00:08:38,160 --> 00:08:40,079
so I just thought,
"Why not do that?"

202
00:08:40,080 --> 00:08:43,079
Mo's version of his meal deal cookie
will be crumbled on top

203
00:08:43,080 --> 00:08:45,199
of his melt-in-the-middle
chocolate fondants,

204
00:08:45,200 --> 00:08:47,399
which will be served with
a hazelnut cream.

205
00:08:47,400 --> 00:08:49,199
Are you excited about this, Mo?

206
00:08:49,200 --> 00:08:50,919
No.

207
00:08:50,920 --> 00:08:52,879
Do you get excited about
anything, Mo?

208
00:08:52,880 --> 00:08:54,559
No, not any more.

209
00:08:54,560 --> 00:08:55,679
Well, good luck, Mo.

210
00:08:55,680 --> 00:08:56,680
Thank you.

211
00:08:58,760 --> 00:09:00,759
Moyin, are you ready?

212
00:09:00,760 --> 00:09:02,559
I'm ready. Bake!

213
00:09:02,560 --> 00:09:04,480
Oh, it's... I'm last.

214
00:09:06,280 --> 00:09:08,799
Last but not the least.

215
00:09:08,800 --> 00:09:11,479
Here we are making some caramel.

216
00:09:11,480 --> 00:09:13,679
Doce de leite is caramelised milk.

217
00:09:13,680 --> 00:09:14,839
The flavour...

218
00:09:14,840 --> 00:09:16,599
When it comes to sponge flavours...

219
00:09:16,600 --> 00:09:19,039
One. ..the bakers must get
the perfect balance...

220
00:09:19,040 --> 00:09:20,719
In the sponge you'll taste
the Irish cream liqueur,

221
00:09:20,720 --> 00:09:24,159
the orange, and the espresso.

222
00:09:24,160 --> 00:09:26,239
...ensuring they complement the
sauce.

223
00:09:26,240 --> 00:09:27,959
So, I've got some oranges over here.

224
00:09:27,960 --> 00:09:29,879
Chocolate orange goes really well
together.

225
00:09:29,880 --> 00:09:31,999
You can't go too far wrong.

226
00:09:32,000 --> 00:09:35,159
There may be three chocolate orange
bakes under way already.

227
00:09:35,160 --> 00:09:36,639
Two orange zest.

228
00:09:36,640 --> 00:09:38,519
But there's always room for one more.

229
00:09:38,520 --> 00:09:40,279
I am making a chocolate
orange fondant.

230
00:09:40,280 --> 00:09:41,399
There's more chocolate oranges.

231
00:09:41,400 --> 00:09:43,759
Whose chocolate orange is the
best, that's the real question.

232
00:09:43,760 --> 00:09:44,799
I'm going to have the best.

233
00:09:44,800 --> 00:09:46,719
Oh, all talk!

234
00:09:46,720 --> 00:09:49,999
Moyin aims to take his chocolate
orange fondant over the top

235
00:09:50,000 --> 00:09:52,719
with a molten middle
and chocolate decorations.

236
00:09:52,720 --> 00:09:55,079
A bake dedicated
to his beloved grandma.

237
00:09:55,080 --> 00:09:57,159
She always takes the chocolate
orange, though, during Christmas.

238
00:09:57,160 --> 00:09:58,919
My grandma likes to pretend she
doesn't like sweet stuff.

239
00:09:58,920 --> 00:10:01,039
She always says, "At my age, it's
not good that I eat all this sugar."

240
00:10:01,040 --> 00:10:04,559
But like, I'm not going to lie,
she's like... nearly 90.

241
00:10:04,560 --> 00:10:05,680
You might as well eat
the sugar now.

242
00:10:07,160 --> 00:10:09,999
Yannis! Finally, it is time!

243
00:10:10,000 --> 00:10:12,479
Bless him, going last. I know.

244
00:10:12,480 --> 00:10:15,559
Cos I was waiting and waiting
and waiting for a really long time,

245
00:10:15,560 --> 00:10:18,079
I'm just trying to just crack on
with it, really.

246
00:10:18,080 --> 00:10:20,799
How are you? You don't really feel
the pressure, do you?

247
00:10:20,800 --> 00:10:22,199
No, I don't feel the pressure. No.

248
00:10:22,200 --> 00:10:24,239
Sort of feel like you're just having
a good time.

249
00:10:24,240 --> 00:10:25,519
You do your best, and that's it.

250
00:10:25,520 --> 00:10:27,879
I hope you take it a bit more
seriously with your other job.

251
00:10:27,880 --> 00:10:30,719
Oh, yeah. That I definitely do.

252
00:10:30,720 --> 00:10:34,039
Doctor Yannis will make generous
self-saucing puddings

253
00:10:34,040 --> 00:10:36,399
with diced apples, currants,
and sultanas

254
00:10:36,400 --> 00:10:38,119
in an apple sauce,

255
00:10:38,120 --> 00:10:39,679
topped with a cinnamon sponge,

256
00:10:39,680 --> 00:10:42,119
all based on a childhood favourite.

257
00:10:42,120 --> 00:10:44,999
It's inspired by your apple strudel.

258
00:10:45,000 --> 00:10:46,679
That is very famous in Austria.

259
00:10:46,680 --> 00:10:48,199
It's warm. It's hearty.

260
00:10:48,200 --> 00:10:51,199
It is just a
divine group of flavourings.

261
00:10:51,200 --> 00:10:53,199
Going head-to-head
with Yannis' bake...

262
00:10:53,200 --> 00:10:54,559
I don't want to overcook the
apples.

263
00:10:54,560 --> 00:10:56,239
We're not babies.
We don't want baby food.

264
00:10:56,240 --> 00:10:58,759
...Tom's quintessentially
British pudding.

265
00:10:58,760 --> 00:10:59,999
I love apple crumble.

266
00:11:00,000 --> 00:11:04,639
I've always made it with my dad,
my mum, my nans.

267
00:11:04,640 --> 00:11:05,959
Last week's Star Baker,

268
00:11:05,960 --> 00:11:07,999
Tom's apples will be in
a caramelised sauce

269
00:11:08,000 --> 00:11:09,239
with cinnamon sponge.

270
00:11:09,240 --> 00:11:10,959
He'll serve his puds with
an oat crumble

271
00:11:10,960 --> 00:11:12,039
and vanilla custard,

272
00:11:12,040 --> 00:11:13,919
elevating a family favourite.

273
00:11:13,920 --> 00:11:16,399
One time we were at
a family party, my mum goes to me,

274
00:11:16,400 --> 00:11:18,799
she goes, "Oh, your auntie Dawn's
over there. Go smack her bum."

275
00:11:18,800 --> 00:11:22,319
So I did. I went up behind her,
and I give it...

276
00:11:22,320 --> 00:11:23,399
Proper whacked it.

277
00:11:23,400 --> 00:11:25,279
She turned round,
and it weren't my auntie Dawn.

278
00:11:25,280 --> 00:11:27,639
Who was this woman then?
Don't know.

279
00:11:27,640 --> 00:11:29,879
She just looked at me horrified
and I ran and cried.

280
00:11:29,880 --> 00:11:31,839
LAUGHTER

281
00:11:31,840 --> 00:11:34,439
Gary, you've got half an hour left.

282
00:11:34,440 --> 00:11:36,239
What I'm going to do is fill these
halfway up

283
00:11:36,240 --> 00:11:38,439
and then put a ganache
in the middle.

284
00:11:38,440 --> 00:11:40,719
It should give it a gooey centre.

285
00:11:40,720 --> 00:11:42,279
Now all the bakers are up
and running,

286
00:11:42,280 --> 00:11:44,719
they can focus on the perfect sauce.

287
00:11:44,720 --> 00:11:45,879
It's not easy.

288
00:11:45,880 --> 00:11:48,999
It did take me, like, a few
experimentations to get it right.

289
00:11:49,000 --> 00:11:51,519
They can either serve their pud
with a molten middle...

290
00:11:51,520 --> 00:11:54,599
Baking it on a high temperature
will make it harden

291
00:11:54,600 --> 00:11:57,639
on the outside
and gooey in the inside.

292
00:11:57,640 --> 00:11:59,999
...or create the sauce at
the bottom of their bake...

293
00:12:00,000 --> 00:12:02,199
So, I'm just going to quickly do
my sauce.

294
00:12:02,200 --> 00:12:05,239
Dark brown sugar, a bit of hot
water, and a bit of golden syrup.

295
00:12:05,240 --> 00:12:06,999
...by adding it to the top.

296
00:12:07,000 --> 00:12:08,839
When your cake bakes, it rises.

297
00:12:08,840 --> 00:12:11,759
The sauce drops down.
It forms that pool at the bottom.

298
00:12:11,760 --> 00:12:14,319
I'm going to get
a bit of this apple juice

299
00:12:14,320 --> 00:12:16,679
and thicken that up with
a bit of cornflour.

300
00:12:16,680 --> 00:12:20,039
Right, it's going in.
Hope they bake now.

301
00:12:20,040 --> 00:12:22,279
Connie, Connie,
Connie is doing it for the girls!

302
00:12:22,280 --> 00:12:24,399
Hi. Connie, Connie, Connie.
I'm doing my best.

303
00:12:24,400 --> 00:12:27,679
It does feel like there's only two
women cos there is.

304
00:12:27,680 --> 00:12:29,679
How are you going to pull this out
the bag today?

305
00:12:29,680 --> 00:12:31,879
Do you know what?
I'm going to give it everything.

306
00:12:31,880 --> 00:12:35,799
I've always noticed, any time I come
and speak to you, you never stop.

307
00:12:35,800 --> 00:12:36,839
No.

308
00:12:36,840 --> 00:12:38,399
You wouldn't even give me two
seconds of your time. No.

309
00:12:38,400 --> 00:12:39,799
You won't even look me in the face.
No.

310
00:12:39,800 --> 00:12:40,999
What colour are my eyelashes?

311
00:12:41,000 --> 00:12:42,999
I can't even tell you right now.

312
00:12:43,000 --> 00:12:44,000
They're blue.

313
00:12:46,080 --> 00:12:48,239
Gary, you've got ten minutes left.

314
00:12:48,240 --> 00:12:50,359
Yeah, they look right.
Yeah, they look OK.

315
00:12:50,360 --> 00:12:52,759
So now I'm on it
with just making my crumble.

316
00:12:52,760 --> 00:12:54,719
Tom, you are halfway through.

317
00:12:54,720 --> 00:12:55,839
All right.

318
00:12:55,840 --> 00:12:56,999
Right. Ready?

319
00:12:57,000 --> 00:12:59,919
For the bakers that started first,
judging is looming.

320
00:12:59,920 --> 00:13:01,719
This is my doce de leite.

321
00:13:01,720 --> 00:13:04,999
Just, like, pouring in,
and then it goes into the oven.

322
00:13:05,000 --> 00:13:08,079
And there's no room for error when
baking a self-saucing pud.

323
00:13:08,080 --> 00:13:10,599
Putting it in for no longer than
12 minutes.

324
00:13:10,600 --> 00:13:12,439
In 12 minutes, hopefully,
it should be baked.

325
00:13:12,440 --> 00:13:14,879
When they cut into it,
it should all come flowing out.

326
00:13:14,880 --> 00:13:18,039
Overbake it by even a moment,
and the sauce will dry up.

327
00:13:18,040 --> 00:13:19,759
It is so timing-dependent.

328
00:13:19,760 --> 00:13:21,799
Got no leeway either side.

329
00:13:21,800 --> 00:13:24,119
But underbake and there'll be too
much sauce,

330
00:13:24,120 --> 00:13:26,119
and the pud will be sloppy.

331
00:13:26,120 --> 00:13:28,959
So, you don't know do you, really,
till they dig into it.

332
00:13:28,960 --> 00:13:31,679
Put it on the lower shelf.

333
00:13:31,680 --> 00:13:34,159
Clara, you have ten minutes left.

334
00:13:34,160 --> 00:13:35,319
Yes, boss.

335
00:13:35,320 --> 00:13:37,439
Gary, it's time for judging.

336
00:13:37,440 --> 00:13:39,399
Done.

337
00:13:39,400 --> 00:13:41,439
Hi, Gary. How are you? Hi.
These look interesting.

338
00:13:41,440 --> 00:13:43,479
Tell us all about your
self-saucing pud.

339
00:13:43,480 --> 00:13:46,999
So they're chocolate orange,
espresso, Irish cream.

340
00:13:47,000 --> 00:13:49,439
They do look nice. Yeah.
I think they all look uniform.

341
00:13:49,440 --> 00:13:51,799
Will there be sauce in, though?
Well, uh, quite. Yeah.

342
00:13:51,800 --> 00:13:53,679
Ah.

343
00:13:53,680 --> 00:13:54,879
Yes!

344
00:13:54,880 --> 00:13:56,760
Yeah, you've got some sauce there.

345
00:14:00,080 --> 00:14:02,599
I'm getting all those elements
and a nice balance.

346
00:14:02,600 --> 00:14:04,719
The ganache in the middle works
well because

347
00:14:04,720 --> 00:14:07,759
it's giving a slightly different
texture than the... Yeah, yeah.

348
00:14:07,760 --> 00:14:10,239
...self-saucing sauce.

349
00:14:10,240 --> 00:14:11,999
Well done, Gary.
Thank you very much.

350
00:14:12,000 --> 00:14:15,639
I'm measuring them out cos I'd
want them to all be the same.

351
00:14:15,640 --> 00:14:16,999
One judging down...

352
00:14:17,000 --> 00:14:18,439
Come on you lot, hurry up.

353
00:14:18,440 --> 00:14:20,399
GARY LAUGHS
...seven to go.

354
00:14:20,400 --> 00:14:23,119
Connie,
you've got ten minutes left.

355
00:14:23,120 --> 00:14:26,599
Clara, it is time to be judged.

356
00:14:26,600 --> 00:14:28,079
So, Clara. Hi, Clara.

357
00:14:28,080 --> 00:14:31,279
These are doce de leite
self-saucing puddings.

358
00:14:31,280 --> 00:14:32,360
They do look good.

359
00:14:35,360 --> 00:14:38,559
I fear, Clara, this is not so much
a self-saucing pudding

360
00:14:38,560 --> 00:14:41,679
but a sauce with
a bit of cake on top.

361
00:14:41,680 --> 00:14:44,599
There is not enough of a bake there.

362
00:14:44,600 --> 00:14:46,319
It's more like a heated liquid.

363
00:14:46,320 --> 00:14:48,239
I would've baked that
a little bit more.

364
00:14:48,240 --> 00:14:50,719
But the flavours are lovely.

365
00:14:50,720 --> 00:14:52,440
Thank you, guys. Hmm.

366
00:14:53,600 --> 00:14:55,880
I'm so disappointed with myself.

367
00:14:57,360 --> 00:15:00,039
Oh, BLEEP! Didn't hit the timer.

368
00:15:00,040 --> 00:15:01,839
I didn't press start.

369
00:15:01,840 --> 00:15:03,119
How long have I put them in?

370
00:15:03,120 --> 00:15:04,440
I don't want them to be overbaked.

371
00:15:06,080 --> 00:15:08,319
CONNIE SIGHS

372
00:15:08,320 --> 00:15:11,119
But that timing's
really messed me up.

373
00:15:11,120 --> 00:15:12,120
Oh, BLEEP!

374
00:15:13,520 --> 00:15:15,040
CONNIE GROANS

375
00:15:19,320 --> 00:15:20,879
The bakers are taking part in

376
00:15:20,880 --> 00:15:23,119
the first-ever staggered
Signature Challenge,

377
00:15:23,120 --> 00:15:26,559
creating eight perfectly baked
self-saucing puddings.

378
00:15:26,560 --> 00:15:28,039
Adding my sauce in.

379
00:15:28,040 --> 00:15:31,759
So this'll make, like, a really rich
chocolaty, orange liqueur-y sauce.

380
00:15:31,760 --> 00:15:34,439
And Connie has forgotten
to set her timer.

381
00:15:34,440 --> 00:15:36,640
Connie, you've got three minutes!

382
00:15:38,440 --> 00:15:40,599
I'm just going to go for it.
Just got to hope.

383
00:15:40,600 --> 00:15:42,919
It's in the lap
of baking gods, really.

384
00:15:42,920 --> 00:15:44,319
I need to tip 'em out on the plate.

385
00:15:44,320 --> 00:15:45,359
Shall I help you?

386
00:15:45,360 --> 00:15:46,520
Uh, hold on.

387
00:15:48,000 --> 00:15:50,079
Right, they're going in.

388
00:15:50,080 --> 00:15:52,439
Gabe, you have ten minutes left.

389
00:15:52,440 --> 00:15:54,559
And now, we wait.

390
00:15:54,560 --> 00:15:56,920
Connie, it's time for judging.

391
00:15:59,280 --> 00:16:00,999
Connie. Hi. Oh, Connie.

392
00:16:01,000 --> 00:16:03,319
What's going on? I'm going to turn
this off. You're running a bit late.

393
00:16:03,320 --> 00:16:05,159
Sorry about that.
That's chocolate orange.

394
00:16:05,160 --> 00:16:07,600
When you go into there,
it should go "whoo!"

395
00:16:09,080 --> 00:16:10,679
Oh, wow. Yes! Oh, sorry.

396
00:16:10,680 --> 00:16:11,999
LAUGHTER

397
00:16:12,000 --> 00:16:13,399
Sorry. Ooh!

398
00:16:13,400 --> 00:16:15,480
Don't you worry about that.
Beautiful.

399
00:16:23,280 --> 00:16:25,719
EXCITED CHEERS

400
00:16:25,720 --> 00:16:27,399
Go on, Connie!

401
00:16:27,400 --> 00:16:28,839
Whoo! Yeah!

402
00:16:28,840 --> 00:16:29,959
Oh, my God!

403
00:16:29,960 --> 00:16:32,359
I'm a big fan of chocolate
and orange.

404
00:16:32,360 --> 00:16:35,399
What I love is the flavour cos
it's not overly sweet.

405
00:16:35,400 --> 00:16:36,879
So it's very tender,

406
00:16:36,880 --> 00:16:40,439
and I'm just slightly being
mesmerised by your sauce.

407
00:16:40,440 --> 00:16:41,519
Oh, right. Well done, Connie.

408
00:16:41,520 --> 00:16:42,920
I'm so happy. Thank you.

409
00:16:46,040 --> 00:16:48,999
Right, I'm just going to get these
ones straight in.

410
00:16:49,000 --> 00:16:51,719
Oh, I can't believe that.
That is amazing.

411
00:16:51,720 --> 00:16:53,159
She might get the best chocolate
orange fondant.

412
00:16:53,160 --> 00:16:54,279
It's hard to top that.

413
00:16:54,280 --> 00:16:55,599
It's hard to top that,
I'll be honest.

414
00:16:55,600 --> 00:16:57,039
Oh, my God!

415
00:16:57,040 --> 00:16:58,639
I don't mind. It's Connie.

416
00:16:58,640 --> 00:17:00,880
Tom, you have ten minutes left.

417
00:17:02,200 --> 00:17:03,799
I mean, come on.

418
00:17:03,800 --> 00:17:05,199
Gabe. Yeah.

419
00:17:05,200 --> 00:17:07,999
It's time for your judging. Great!

420
00:17:08,000 --> 00:17:09,319
Hello.

421
00:17:09,320 --> 00:17:12,159
So these are my boozy snoozy chocs.

422
00:17:12,160 --> 00:17:13,439
Don't laugh.

423
00:17:13,440 --> 00:17:16,120
Chocolate sponge with orange
liqueur.

424
00:17:17,680 --> 00:17:19,200
There's not enough liquid in there.

425
00:17:22,040 --> 00:17:23,959
And it's slightly overbaked.

426
00:17:23,960 --> 00:17:26,519
To temper that you,
just do need sauce.

427
00:17:26,520 --> 00:17:28,159
It's a very grown-up flavour.

428
00:17:28,160 --> 00:17:29,559
I am quite grown-up, so.

429
00:17:29,560 --> 00:17:30,839
Are you?

430
00:17:30,840 --> 00:17:32,079
Sometimes. Tee-hee-hee!

431
00:17:32,080 --> 00:17:33,119
Thank you, Gabe.

432
00:17:33,120 --> 00:17:34,879
Thank you very much.

433
00:17:34,880 --> 00:17:35,919
Do you know what?

434
00:17:35,920 --> 00:17:37,720
I might take them out, actually,
cos I think they're done.

435
00:17:39,560 --> 00:17:42,119
Mo, you've got ten minutes left.

436
00:17:42,120 --> 00:17:43,439
OK.

437
00:17:43,440 --> 00:17:45,159
It looks ugly, but there's plenty
of sauce.

438
00:17:45,160 --> 00:17:46,279
That's the main thing.

439
00:17:46,280 --> 00:17:48,519
Tom, it is time for judging.

440
00:17:48,520 --> 00:17:50,239
Good. I can't wait.

441
00:17:50,240 --> 00:17:52,399
Tom. It's an interesting blob.

442
00:17:52,400 --> 00:17:55,999
So, unlike the professor here,
I like the blob.

443
00:17:56,000 --> 00:17:57,759
It's got a bit of a spikiness.

444
00:17:57,760 --> 00:18:01,080
So we've got an apple crumble
self-saucing pud.

445
00:18:02,600 --> 00:18:05,679
Mm. I love the flavours.

446
00:18:05,680 --> 00:18:07,759
The apple comes through beautifully
well with the caramel.

447
00:18:07,760 --> 00:18:10,239
And I love that sticky sauce.

448
00:18:10,240 --> 00:18:11,559
Thank you. Thank you.

449
00:18:11,560 --> 00:18:13,680
Stunning blobs.

450
00:18:20,480 --> 00:18:21,999
Ah, get in! Well done, Tom.

451
00:18:22,000 --> 00:18:23,199
Get in! Well done.

452
00:18:23,200 --> 00:18:25,160
Moyin, you've got ten minutes left.

453
00:18:26,520 --> 00:18:27,959
I don't know if they're baked,

454
00:18:27,960 --> 00:18:29,479
but you know what,
we're just going to go with it.

455
00:18:29,480 --> 00:18:30,599
Perfect, Mo.

456
00:18:30,600 --> 00:18:32,799
Mo, it's time for your judging.

457
00:18:32,800 --> 00:18:33,839
Mo.

458
00:18:33,840 --> 00:18:37,679
Well, so it's a chocolate
fondant with hazelnut cream

459
00:18:37,680 --> 00:18:39,480
and a cookie crumble.

460
00:18:41,680 --> 00:18:44,959
Mm. Got gorgeous flavours, Mo.
Thank you.

461
00:18:44,960 --> 00:18:46,679
It's very subtle.

462
00:18:46,680 --> 00:18:49,799
The only thing I don't like is
the graininess in the hazelnut.

463
00:18:49,800 --> 00:18:51,919
Flavour-wise and bake, though,
tick, tick, tick.

464
00:18:51,920 --> 00:18:54,759
You've created something that is
quite delicious.

465
00:18:54,760 --> 00:18:56,319
Thank you.

466
00:18:56,320 --> 00:18:58,599
It looks good. They look saucy.

467
00:18:58,600 --> 00:19:01,279
Gosh, I feel like I'm over-serving
now with my ramekins.

468
00:19:01,280 --> 00:19:03,520
Yannis, you've got ten minutes left.

469
00:19:05,640 --> 00:19:08,199
Moyin, it's time for judging.

470
00:19:08,200 --> 00:19:09,399
Moyin, hello.

471
00:19:09,400 --> 00:19:10,799
Beauties. Thank you.

472
00:19:10,800 --> 00:19:14,760
They're a bit like a very cosy
pudding with a party dress on.

473
00:19:16,240 --> 00:19:20,000
They are chocolate orange fondants
and a chocolate crumble on top.

474
00:19:22,960 --> 00:19:24,279
You slightly overbaked it.

475
00:19:24,280 --> 00:19:25,399
I concur.

476
00:19:25,400 --> 00:19:27,839
It makes not much of
a molten centre.

477
00:19:27,840 --> 00:19:29,999
Flavour-wise though, stunning.

478
00:19:30,000 --> 00:19:32,599
Thank you. Well done, Moyin.
Thank you. Thank you.

479
00:19:32,600 --> 00:19:33,639
It's just Yannis.

480
00:19:33,640 --> 00:19:35,840
Yannis, it's time for your judging.

481
00:19:37,000 --> 00:19:39,359
Yannis. Hi, Yannis. Hello.

482
00:19:39,360 --> 00:19:41,639
Hello. Well, you always make
everything look beautiful.

483
00:19:41,640 --> 00:19:44,119
Big. OK, I'm... I'm diving in.

484
00:19:44,120 --> 00:19:48,040
So it's an apple, cinnamon,
and raisin self-saucing pudding.

485
00:19:56,680 --> 00:20:00,719
There's something slightly gummy
in the sauce.

486
00:20:00,720 --> 00:20:02,719
It's too big, and that altered
the bake then,

487
00:20:02,720 --> 00:20:04,039
so smaller would've been better.

488
00:20:04,040 --> 00:20:05,199
Thank you. Thank you, Yannis.

489
00:20:05,200 --> 00:20:06,679
Mine were quite generous.

490
00:20:06,680 --> 00:20:08,079
I'm a generous person.

491
00:20:08,080 --> 00:20:09,679
I just want to feed people,
you know?

492
00:20:09,680 --> 00:20:12,439
Two minutes could've changed
my life.

493
00:20:12,440 --> 00:20:14,279
That really went well
for me, that one.

494
00:20:14,280 --> 00:20:16,639
You saucy little munchkins.

495
00:20:16,640 --> 00:20:17,640
LAUGHTER

496
00:20:18,920 --> 00:20:20,559
Yes! Yes!

497
00:20:20,560 --> 00:20:22,039
When he put his hand out,

498
00:20:22,040 --> 00:20:24,359
I actually thought he was just going
like that.

499
00:20:24,360 --> 00:20:26,799
And I was like,
"Take the man's hand, Connie!"

500
00:20:26,800 --> 00:20:28,480
"He's giving you a handshake!"

501
00:20:31,800 --> 00:20:34,079
While the bakers could practice
for the Signature...

502
00:20:34,080 --> 00:20:35,439
Whoa! What the...?

503
00:20:35,440 --> 00:20:36,879
What is that?

504
00:20:36,880 --> 00:20:38,159
...their next challenge...

505
00:20:38,160 --> 00:20:39,439
Oh, we got to help ourself.

506
00:20:39,440 --> 00:20:42,319
...sees the return of
the Gingham shrouded pantry.

507
00:20:42,320 --> 00:20:44,599
We're working-class,
we don't have pantries.

508
00:20:44,600 --> 00:20:46,400
LAUGHTER

509
00:20:48,080 --> 00:20:49,879
Welcome back to the tent, bakers,

510
00:20:49,880 --> 00:20:52,119
for your dessert week
Technical Challenge.

511
00:20:52,120 --> 00:20:53,159
Whoo!

512
00:20:53,160 --> 00:20:57,079
And this one has been set by
queen Nigella herself.

513
00:20:57,080 --> 00:20:59,799
Queen Nigella,
do you have any pearls of wisdom

514
00:20:59,800 --> 00:21:01,319
for our lovely bakers?

515
00:21:01,320 --> 00:21:05,159
This is a much-loved
traditional pud.

516
00:21:05,160 --> 00:21:07,879
By all means,
think of ways to enhance it,

517
00:21:07,880 --> 00:21:10,639
but do not overwhelm it.

518
00:21:10,640 --> 00:21:15,359
As always, this challenge is judged
blind, so, Nigella and Paul,

519
00:21:15,360 --> 00:21:17,239
you may now leave the tent.

520
00:21:17,240 --> 00:21:19,679
Goodbye, your majesties.

521
00:21:19,680 --> 00:21:21,759
For your Technical Challenge,

522
00:21:21,760 --> 00:21:23,399
Nigella would love you make

523
00:21:23,400 --> 00:21:26,639
a delicious bread
and butter pudding.

524
00:21:26,640 --> 00:21:28,799
On your benches,
you have a base recipe

525
00:21:28,800 --> 00:21:31,559
and the core ingredients for
a bread and butter pudding.

526
00:21:31,560 --> 00:21:35,639
Nigella would love you bring your
own flavour to this dessert.

527
00:21:35,640 --> 00:21:38,319
Hence the Gingham pantry!

528
00:21:38,320 --> 00:21:40,319
Ahhhh!

529
00:21:40,320 --> 00:21:41,359
Wow.

530
00:21:41,360 --> 00:21:44,279
You've got five minutes
to plan your recipe

531
00:21:44,280 --> 00:21:47,279
and come and raid the
Gingham pantry.

532
00:21:47,280 --> 00:21:50,599
Your five minutes starts now, guys.

533
00:21:50,600 --> 00:21:52,839
Ingredients must be
carefully chosen...

534
00:21:52,840 --> 00:21:54,519
Ooh, ooh, can I have some vanilla?

535
00:21:54,520 --> 00:21:57,079
...if they are to enhance the classic
bread and butter pudding...

536
00:21:57,080 --> 00:21:58,519
"Don't overwhelm it."

537
00:21:58,520 --> 00:22:00,079
...without overpowering it.

538
00:22:00,080 --> 00:22:02,159
Is there any raisins? Raisins?

539
00:22:02,160 --> 00:22:03,799
This'll do me.

540
00:22:03,800 --> 00:22:06,559
OK bakers, that's the end of the...

541
00:22:06,560 --> 00:22:09,359
Gingham Pantry selection!

542
00:22:09,360 --> 00:22:13,159
You have one hour and 30 minutes.

543
00:22:13,160 --> 00:22:14,279
On your marks!

544
00:22:14,280 --> 00:22:15,439
Get set!

545
00:22:15,440 --> 00:22:17,439
Bake.

546
00:22:17,440 --> 00:22:19,039
This is something I've ate all
my life.

547
00:22:19,040 --> 00:22:21,079
I've kind of stuck to
what I've done at home.

548
00:22:21,080 --> 00:22:25,279
I've took raisins, sultanas,
two oranges, a lemon.

549
00:22:25,280 --> 00:22:26,479
I haven't gone mad.

550
00:22:26,480 --> 00:22:30,519
I picked nutmeg, vanilla, and some
sultanas to go in between it.

551
00:22:30,520 --> 00:22:32,559
Nigella said she didn't want it
to be overwhelmed,

552
00:22:32,560 --> 00:22:34,279
so I just wanted to keep it simple.

553
00:22:34,280 --> 00:22:37,079
I'm doing hazelnut,
chocolate, and cherries as well.

554
00:22:37,080 --> 00:22:39,799
I like using those kind of flavours.

555
00:22:39,800 --> 00:22:43,599
I've picked saffron and cardamom,

556
00:22:43,600 --> 00:22:46,079
and I don't even know why
I picked blueberries.

557
00:22:46,080 --> 00:22:48,239
I might just snack on them.

558
00:22:48,240 --> 00:22:54,079
So, bread and butter pudding is
a classic comfort dessert.

559
00:22:54,080 --> 00:22:56,159
There's nothing complicated about
a bread and butter pudding,

560
00:22:56,160 --> 00:22:57,919
and that's one of its joys.

561
00:22:57,920 --> 00:23:01,279
Really, it's a custard
and stale bread.

562
00:23:01,280 --> 00:23:02,639
So the bakers have the Gingham
pantry.

563
00:23:02,640 --> 00:23:04,279
They can go and choose... Yeah.

564
00:23:04,280 --> 00:23:06,279
...whichever ingredient they wish.

565
00:23:06,280 --> 00:23:10,359
I don't think too much embellishment
is wanted.

566
00:23:10,360 --> 00:23:12,399
So where can they fall down
on this?

567
00:23:12,400 --> 00:23:15,639
The key things with this is
a crisp, golden top,

568
00:23:15,640 --> 00:23:19,439
smooth custard with a bit of
a wobble.

569
00:23:19,440 --> 00:23:23,559
The bread soaked rather than dry.

570
00:23:23,560 --> 00:23:27,079
And additions which complement
a bread and butter pudding.

571
00:23:27,080 --> 00:23:29,639
I love the textures because you do
have that caramelisation,

572
00:23:29,640 --> 00:23:31,399
that crispiness from some
of the bread,

573
00:23:31,400 --> 00:23:33,559
but you do also have that pillowy
feel as well.

574
00:23:33,560 --> 00:23:35,639
And it takes me back
to when I was a kid.

575
00:23:35,640 --> 00:23:36,879
I think the older generation in

576
00:23:36,880 --> 00:23:39,239
the tent will benefit from this
more than the youth.

577
00:23:39,240 --> 00:23:40,440
I fear so.

578
00:23:42,240 --> 00:23:44,639
If I looked at you and had to guess
whether you'd made

579
00:23:44,640 --> 00:23:47,199
a bread and butter pudding,
I'd go yes. Yes. I have.

580
00:23:47,200 --> 00:23:50,279
And some of these other children,
I'd go no. No.

581
00:23:50,280 --> 00:23:54,759
Never in my eight years living in
England I've heard of this.

582
00:23:54,760 --> 00:23:56,319
Uh, I've never actually made
one before.

583
00:23:56,320 --> 00:23:58,519
I have no clue what the key to a
good bread and butter pudding is.

584
00:23:58,520 --> 00:23:59,759
This is a bit
out of my comfort zone.

585
00:23:59,760 --> 00:24:02,199
They haven't really given us
a detailed recipe.

586
00:24:02,200 --> 00:24:04,159
So we start off with doing
the custard.

587
00:24:04,160 --> 00:24:05,999
I beat the eggs and sugar first

588
00:24:06,000 --> 00:24:08,319
and then warm the milk and cream up.

589
00:24:08,320 --> 00:24:11,319
Connie. Let's talk about handshakes, babes.

590
00:24:11,320 --> 00:24:12,680
LAUGHTER

591
00:24:14,520 --> 00:24:15,559
Do you know what?

592
00:24:15,560 --> 00:24:17,399
Until you actually get one, you
don't realise how much it means.

593
00:24:17,400 --> 00:24:19,519
But now I've got one,
I'm like, "Hell yes."

594
00:24:19,520 --> 00:24:20,759
"I want more."
Yeah, it's like a drug.

595
00:24:20,760 --> 00:24:21,839
Isn't it?

596
00:24:21,840 --> 00:24:23,080
LAUGHTER

597
00:24:24,560 --> 00:24:30,519
So I'm just zesting my orange into
my custard so that it can infuse.

598
00:24:30,520 --> 00:24:32,519
Whatever flavours the bakers add...

599
00:24:32,520 --> 00:24:34,399
I've put some vanilla paste in.

600
00:24:34,400 --> 00:24:37,039
So I've gone a very traditional...
It's what I know.

601
00:24:37,040 --> 00:24:39,919
...they must complement
the classic creamy custard.

602
00:24:39,920 --> 00:24:42,359
I'm just infusing the milk
with some saffron.

603
00:24:42,360 --> 00:24:43,879
So what's your main flavour then?

604
00:24:43,880 --> 00:24:45,919
I've got some stem ginger,
apricot...

605
00:24:45,920 --> 00:24:47,639
Um... Nutmeg. I love nutmeg.
Nutmeg.

606
00:24:47,640 --> 00:24:48,999
She said don't overwhelm it.

607
00:24:49,000 --> 00:24:51,759
Yeah, I'm going to ignore that
this time.

608
00:24:51,760 --> 00:24:54,279
"Don't overwhelm it!" Argh!

609
00:24:54,280 --> 00:24:57,359
So I'm just slowly pouring
my hot milk and cream

610
00:24:57,360 --> 00:24:59,559
into the egg mixture.

611
00:24:59,560 --> 00:25:01,799
Beginning to gently thicken now.

612
00:25:01,800 --> 00:25:03,639
Right, I'm buttering my bread.

613
00:25:03,640 --> 00:25:05,879
I've put quite a lot of butter on
the bread as well.

614
00:25:05,880 --> 00:25:07,639
It's a lot of lovely stale bread.

615
00:25:07,640 --> 00:25:10,359
You wouldn't want that on
a sandwich, would you?

616
00:25:10,360 --> 00:25:12,159
So it's just layering now.

617
00:25:12,160 --> 00:25:14,759
So, bread, sultanas, and raisins.

618
00:25:14,760 --> 00:25:17,879
Any extra ingredients must be
layered carefully.

619
00:25:17,880 --> 00:25:19,039
I feel like white chocolate is

620
00:25:19,040 --> 00:25:21,199
a very safe thing that goes
with everything.

621
00:25:21,200 --> 00:25:24,119
Too much and they will overpower
the whole pudding.

622
00:25:24,120 --> 00:25:27,399
These are quite renowned flavours.
Cherry, chocolate, and hazelnut.

623
00:25:27,400 --> 00:25:28,679
It's a great combination.

624
00:25:28,680 --> 00:25:30,199
I don't think it
looks overwhelming.

625
00:25:30,200 --> 00:25:36,439
So the raspberry puree has gone
under, on the sides, everywhere.

626
00:25:36,440 --> 00:25:37,999
Have you ever made this before?

627
00:25:38,000 --> 00:25:39,239
Never? Never.

628
00:25:39,240 --> 00:25:41,599
What sort of recipe is this to you?

629
00:25:41,600 --> 00:25:45,079
A war recipe. A war recipe?

630
00:25:45,080 --> 00:25:46,279
Pour the custard on top.

631
00:25:46,280 --> 00:25:48,599
If they are to avoid a dry
pudding...

632
00:25:48,600 --> 00:25:51,399
Don't waste it.
It might be that last bit.

633
00:25:51,400 --> 00:25:54,119
...the bakers have to make sure
there's plenty of custard.

634
00:25:54,120 --> 00:25:55,359
I'm not going to pour everything.

635
00:25:55,360 --> 00:25:57,119
I don't think it needs everything.

636
00:25:57,120 --> 00:26:01,479
I can accept your beans on toast,
but this, really?

637
00:26:01,480 --> 00:26:02,919
Right, it's going in now.

638
00:26:02,920 --> 00:26:05,879
I've got no idea how long it's going
to go in the oven.

639
00:26:05,880 --> 00:26:07,960
Thinking probably 50 minutes.

640
00:26:09,640 --> 00:26:12,319
Bakers, you are halfway through.

641
00:26:12,320 --> 00:26:14,439
I feel as if I should be doing
something else.

642
00:26:14,440 --> 00:26:15,519
Chilling.

643
00:26:15,520 --> 00:26:17,559
Chilling like a villain.

644
00:26:17,560 --> 00:26:20,200
Mine looks like
a giant lasagne mess.

645
00:26:25,720 --> 00:26:27,639
Hello, Gazza.
Thought you had a good sig.

646
00:26:27,640 --> 00:26:28,959
Yeah, that were good, weren't it?
It was good.

647
00:26:28,960 --> 00:26:31,039
Yeah, I thought he was going to give
me a handshake, you know, but...?

648
00:26:31,040 --> 00:26:32,639
He went like that, "Ah." Yeah, yeah.

649
00:26:32,640 --> 00:26:33,919
And then he just put it away again.

650
00:26:33,920 --> 00:26:35,159
Yeah, he don't want to do it.

651
00:26:35,160 --> 00:26:37,239
I'm getting very popular
with these younger ones now.

652
00:26:37,240 --> 00:26:39,279
Are you? Yeah, cos I keep shaking
all their hands, see,

653
00:26:39,280 --> 00:26:40,519
when they do a good job.

654
00:26:40,520 --> 00:26:42,199
NOEL LAUGHS
Come here.

655
00:26:42,200 --> 00:26:44,040
You give me one earlier.
Yeah, all right, yeah.

656
00:26:46,000 --> 00:26:48,719
Bakers, you have ten minutes left.

657
00:26:48,720 --> 00:26:50,519
Oh, my days.

658
00:26:50,520 --> 00:26:54,119
I want the custard
to set as much as possible.

659
00:26:54,120 --> 00:26:56,519
I want it to have
a really nice, crisp top.

660
00:26:56,520 --> 00:26:58,000
What's it looking like?
Let's have a look.

661
00:26:59,760 --> 00:27:02,080
Oh, yeah. Whoo! Oh, well done.

662
00:27:03,200 --> 00:27:05,479
It's like I was in
the Hacienda then for a second.

663
00:27:05,480 --> 00:27:06,799
How long's left?

664
00:27:06,800 --> 00:27:09,999
Bakers, you've got
five minutes left.

665
00:27:10,000 --> 00:27:11,279
Yeah, I'm going to call that a day.

666
00:27:11,280 --> 00:27:12,359
It's looking OK.

667
00:27:12,360 --> 00:27:14,919
I would say that seems done,
and I don't want to overdo it.

668
00:27:14,920 --> 00:27:16,959
I reckon she could do with
a little bit more a tan.

669
00:27:16,960 --> 00:27:19,479
We're going for Paul Hollywood,
not Nigella Lawson.

670
00:27:19,480 --> 00:27:20,719
LAUGHTER

671
00:27:20,720 --> 00:27:23,079
Bakers, you got one minute left.

672
00:27:23,080 --> 00:27:25,119
It should be baked.
This... This is... this is baked.

673
00:27:25,120 --> 00:27:26,759
I'm happy.
Looks like I want it to look.

674
00:27:26,760 --> 00:27:28,959
I mean, that looks like
a bread and pudding, don't it?

675
00:27:28,960 --> 00:27:31,359
That's an old-fashioned,
uh, bread and butter pudding.

676
00:27:31,360 --> 00:27:34,559
Bakers, your time is up.

677
00:27:34,560 --> 00:27:37,079
Please come and bring your
bread and butter puddings

678
00:27:37,080 --> 00:27:39,959
and place them behind your photos.

679
00:27:39,960 --> 00:27:41,199
Oh, that looks nice.

680
00:27:41,200 --> 00:27:42,760
Thank you.

681
00:27:46,840 --> 00:27:50,359
Nigella and Paul are looking for
enhanced bread and butter puddings...

682
00:27:50,360 --> 00:27:53,759
OK, so we've got eight bread
and butter puddings. Yeah.

683
00:27:53,760 --> 00:27:56,159
...with crisp golden tops,
softly set custard,

684
00:27:56,160 --> 00:27:58,919
and flavours that don't
overpower the classic bake.

685
00:27:58,920 --> 00:28:00,359
Shall we start over here?

686
00:28:00,360 --> 00:28:02,199
Citrus and spice.

687
00:28:02,200 --> 00:28:03,239
Bit dry.

688
00:28:03,240 --> 00:28:04,879
Is it giving you a bit of agitas?

689
00:28:04,880 --> 00:28:07,440
It... it makes me
a little bit nervous, yeah.

690
00:28:11,400 --> 00:28:14,039
The custard is lacking.

691
00:28:14,040 --> 00:28:17,039
I think overbaking it will make it
as dry as that.

692
00:28:17,040 --> 00:28:20,079
Moving on. So this one is almond
and raspberry.

693
00:28:20,080 --> 00:28:21,759
It's still a bit dry.

694
00:28:21,760 --> 00:28:23,319
I like the flavour.

695
00:28:23,320 --> 00:28:25,239
But it's a bit overwhelming with
the raspberry.

696
00:28:25,240 --> 00:28:27,559
It's like a winter-summer pudding.
It is like a summer pud.

697
00:28:27,560 --> 00:28:31,599
This one is raisins, sultanas,
vanilla, orange, and lemon.

698
00:28:31,600 --> 00:28:33,160
Mm, dried fruit on the top.

699
00:28:34,960 --> 00:28:36,759
It's delicious.

700
00:28:36,760 --> 00:28:39,639
I mean, it's a nice, soft-set
custard here. Mm.

701
00:28:39,640 --> 00:28:40,759
I love the flavour.

702
00:28:40,760 --> 00:28:43,159
It's kept that moistness in there.

703
00:28:43,160 --> 00:28:45,599
Moving on,
white chocolate and saffron.

704
00:28:45,600 --> 00:28:46,759
Lovely and golden.

705
00:28:46,760 --> 00:28:48,279
It looks quite dry.

706
00:28:48,280 --> 00:28:50,199
It does.

707
00:28:50,200 --> 00:28:52,119
I think the saffron is breaking down

708
00:28:52,120 --> 00:28:54,359
that bread and butter flavour
for me.

709
00:28:54,360 --> 00:28:55,599
I rather like the flavour.

710
00:28:55,600 --> 00:28:58,799
I thought the white chocolate
would take over, and it ha...

711
00:28:58,800 --> 00:29:01,399
Mm, it doesn't. No, it doesn't.
It... it hasn't.

712
00:29:01,400 --> 00:29:04,359
OK, so we've got cherries,
chocolate, and hazelnuts.

713
00:29:04,360 --> 00:29:08,639
Looking at it,
I feel my tip about not overwhelming

714
00:29:08,640 --> 00:29:11,200
has not been heeded.

715
00:29:13,120 --> 00:29:15,119
I like the flavour of
the chocolate and the cherries.

716
00:29:15,120 --> 00:29:16,959
It's taking over for me.
But it overwhelms everything.

717
00:29:16,960 --> 00:29:19,999
It's taking over.
It's a chocolate pudding.

718
00:29:20,000 --> 00:29:22,039
OK, apricot and stem ginger.

719
00:29:22,040 --> 00:29:24,160
I think there may be too much bread.

720
00:29:25,680 --> 00:29:26,799
Nice flavour, actually.

721
00:29:26,800 --> 00:29:29,439
I have the stem ginger,
and it's overwhelming.

722
00:29:29,440 --> 00:29:31,999
OK, cranberries, raisins,
orange, cinnamon.

723
00:29:32,000 --> 00:29:33,720
This looks very classic, actually.

724
00:29:35,400 --> 00:29:36,679
There's a lot of fruit.

725
00:29:36,680 --> 00:29:39,039
There's far too much going on
in this.

726
00:29:39,040 --> 00:29:41,079
It is soft inside.

727
00:29:41,080 --> 00:29:44,360
Right. Vanilla, nutmeg,
orange, and sultanas.

728
00:29:46,320 --> 00:29:47,559
It's delicate, isn't it?

729
00:29:47,560 --> 00:29:48,879
I like the flavours a lot.

730
00:29:48,880 --> 00:29:50,999
And it has that Sunday lunch
feeling

731
00:29:51,000 --> 00:29:52,479
but a little something extra.

732
00:29:52,480 --> 00:29:53,959
Yeah, it does.

733
00:29:53,960 --> 00:29:57,799
Nigella and Paul will now rank
the bakers from eighth to first.

734
00:29:57,800 --> 00:30:00,239
OK, in eighth spot,
we have this one.

735
00:30:00,240 --> 00:30:01,279
Whose is this?

736
00:30:01,280 --> 00:30:03,359
Moyin, it's just too dry.

737
00:30:03,360 --> 00:30:04,599
There's not enough custard.

738
00:30:04,600 --> 00:30:06,039
And it's slightly overbaked.

739
00:30:06,040 --> 00:30:07,279
All right, thank you.

740
00:30:07,280 --> 00:30:09,519
In seventh, we have this.

741
00:30:09,520 --> 00:30:15,999
Yannis, there just was so much going
on you lost the sense of it.

742
00:30:16,000 --> 00:30:18,359
In sixth is Mo, Tom is fifth,

743
00:30:18,360 --> 00:30:21,040
Gabe is fourth,
and Clara takes third.

744
00:30:22,760 --> 00:30:25,759
In second place, we have this one.

745
00:30:25,760 --> 00:30:28,639
Connie... I love the flavour.

746
00:30:28,640 --> 00:30:30,039
Brilliant, thank you.

747
00:30:30,040 --> 00:30:31,199
Well, I think you can work it out.

748
00:30:31,200 --> 00:30:32,479
In first place...

749
00:30:32,480 --> 00:30:33,839
Gazza!

750
00:30:33,840 --> 00:30:34,960
CHEERING

751
00:30:36,160 --> 00:30:38,599
It really tasted good,
and you're obviously

752
00:30:38,600 --> 00:30:40,079
an old hand at
bread and butter pudding.

753
00:30:40,080 --> 00:30:41,119
Yeah, I do it all the time.

754
00:30:41,120 --> 00:30:42,999
LAUGHTER

755
00:30:43,000 --> 00:30:45,279
Yeah, that were nice,
first technical win.

756
00:30:45,280 --> 00:30:46,679
Puts me in a good position.

757
00:30:46,680 --> 00:30:50,359
Coming second is the icing on
the cake today. It really is.

758
00:30:50,360 --> 00:30:51,399
I did absolutely terrible.

759
00:30:51,400 --> 00:30:53,599
As soon as he said it was bone dry,
I knew I was going to get last.

760
00:30:53,600 --> 00:30:56,359
I'm a bit gutted cos I thought
the flavours really worked.

761
00:30:56,360 --> 00:30:58,760
It just means that my Showstopper
just needs to be a great Showstopper.

762
00:31:03,440 --> 00:31:05,399
Is everybody ready
for some dessert?

763
00:31:05,400 --> 00:31:07,719
This is it. This is it.
Let's do it now.

764
00:31:07,720 --> 00:31:08,999
We can do it.

765
00:31:09,000 --> 00:31:11,679
Can you believe we are
halfway through?

766
00:31:11,680 --> 00:31:15,479
Got eight bakers now who are ticking
over quite well.

767
00:31:15,480 --> 00:31:17,679
Connie is smashing it out of
the park at the moment. Yeah.

768
00:31:17,680 --> 00:31:19,119
She's really shining. Yeah.

769
00:31:19,120 --> 00:31:22,519
I wasn't present when the handshake
happened, but I heard it.

770
00:31:22,520 --> 00:31:25,319
It was a cry of the purest joy.

771
00:31:25,320 --> 00:31:27,479
Gary coming first in technical. Yeah.

772
00:31:27,480 --> 00:31:28,879
Showing experience.

773
00:31:28,880 --> 00:31:31,679
He's doing quite well.
I thought Tom, overall, did well.

774
00:31:31,680 --> 00:31:32,719
People in trouble.

775
00:31:32,720 --> 00:31:34,639
Clara struggled on her signature.

776
00:31:34,640 --> 00:31:37,679
Moyin, he was last in technical.
Yannis.

777
00:31:37,680 --> 00:31:41,039
You do have to understand what
is going to happen

778
00:31:41,040 --> 00:31:43,039
before you start adding things.

779
00:31:43,040 --> 00:31:46,119
The Showstopper today is
particularly tricky,

780
00:31:46,120 --> 00:31:49,119
and it's going to be fascinating
to see who's going to step up.

781
00:31:49,120 --> 00:31:52,999
It's going to be fascinating to see
you two eat a lot of desserts today.

782
00:31:53,000 --> 00:31:55,519
I have faith in myself in
this regard.

783
00:31:55,520 --> 00:31:57,079
LAUGHTER

784
00:31:57,080 --> 00:31:58,920
I love you-u-u-u.

785
00:32:01,240 --> 00:32:03,519
Hello, bakers,
welcome back to the tent.

786
00:32:03,520 --> 00:32:05,719
It's time for your
Showstopper challenge.

787
00:32:05,720 --> 00:32:08,999
Now, this one is
a bit retro, just like our Noel.

788
00:32:09,000 --> 00:32:11,199
I am a little bit retro. So's Paul.

789
00:32:11,200 --> 00:32:12,959
You're like Action Man.

790
00:32:12,960 --> 00:32:15,959
And I'm like that vampire on
Sesame Street.

791
00:32:15,960 --> 00:32:18,279
So, for your Showstopper challenge,

792
00:32:18,280 --> 00:32:20,279
the judges would love you to create

793
00:32:20,280 --> 00:32:24,319
an outstanding dessert
trolley display.

794
00:32:24,320 --> 00:32:25,719
Your trolley should have an array

795
00:32:25,720 --> 00:32:29,359
of individually portioned
retro puddings.

796
00:32:29,360 --> 00:32:31,799
Occasionally, people call me
individually retro.

797
00:32:31,800 --> 00:32:33,960
Occasionally, people call
me pudding.

798
00:32:35,440 --> 00:32:37,040
LAUGHTER

799
00:32:38,480 --> 00:32:42,159
Your display should include
at least three different desserts

800
00:32:42,160 --> 00:32:45,199
and must have a baked element.

801
00:32:45,200 --> 00:32:46,679
Trolley dollies at the ready.

802
00:32:46,680 --> 00:32:49,199
You have four and a half hours.

803
00:32:49,200 --> 00:32:50,279
On your marks!

804
00:32:50,280 --> 00:32:51,519
Get set!

805
00:32:51,520 --> 00:32:52,520
Bake!

806
00:32:54,320 --> 00:32:58,559
Bringing out a gorgeous selection of
puds on a little golden trolley,

807
00:32:58,560 --> 00:33:00,439
it is the campest thing.

808
00:33:00,440 --> 00:33:03,079
The Showstopper challenge has
made me

809
00:33:03,080 --> 00:33:05,919
so deliriously happy
I can hardly talk about it.

810
00:33:05,920 --> 00:33:08,639
It's a retro dessert trolley.

811
00:33:08,640 --> 00:33:11,759
We're asking the bakers
to create three individual desserts

812
00:33:11,760 --> 00:33:13,799
with at least eight pieces of each.

813
00:33:13,800 --> 00:33:16,079
They can choose whichever dessert
they wish.

814
00:33:16,080 --> 00:33:18,839
Black forest gateau,
profiteroles, trifle.

815
00:33:18,840 --> 00:33:20,679
Variety is the spice of life.

816
00:33:20,680 --> 00:33:23,279
I'm making the sponge cake for
the trifle,

817
00:33:23,280 --> 00:33:25,479
so I need to get this in really
quickly.

818
00:33:25,480 --> 00:33:27,439
This is probably
the hardest challenge

819
00:33:27,440 --> 00:33:30,079
the bakers have had to face so far.

820
00:33:30,080 --> 00:33:36,239
What's essential is
a rigid organisational approach.

821
00:33:36,240 --> 00:33:39,279
It's all about your timing,
your planning, juggling the oven.

822
00:33:39,280 --> 00:33:40,799
So they start one,

823
00:33:40,800 --> 00:33:43,079
work on another at the same time
while that's resting,

824
00:33:43,080 --> 00:33:45,239
come back to that,
get this one in the oven.

825
00:33:45,240 --> 00:33:47,639
There's so much.
I've got three recipes to follow.

826
00:33:47,640 --> 00:33:49,239
And we're doing it all in one go.

827
00:33:49,240 --> 00:33:51,199
I remember the '70s,

828
00:33:51,200 --> 00:33:53,999
and I remember the
dessert trolley coming round

829
00:33:54,000 --> 00:33:56,879
and ogling at it when I was looking
at the prawn cocktail.

830
00:33:56,880 --> 00:33:59,079
It was going for a treat

831
00:33:59,080 --> 00:34:01,599
to a restaurant why my
granny and grandpa.

832
00:34:01,600 --> 00:34:03,399
This is an excellent challenge.

833
00:34:03,400 --> 00:34:06,279
I'm in a flurry of excitement.

834
00:34:06,280 --> 00:34:08,039
Morning, Connie. Morning.

835
00:34:08,040 --> 00:34:10,599
OK, Connie, tell us all about your
retro dessert.

836
00:34:10,600 --> 00:34:12,479
We've got, a trifle,

837
00:34:12,480 --> 00:34:13,599
pear and apple pie,

838
00:34:13,600 --> 00:34:15,799
and then I'm making
a pineapple upside cake.

839
00:34:15,800 --> 00:34:17,359
Very nice.

840
00:34:17,360 --> 00:34:19,719
You know what he's thinking, don't
you? Too many fruit?

841
00:34:19,720 --> 00:34:21,079
No. No. Custard.

842
00:34:21,080 --> 00:34:22,639
Oh, it's got to have custard.

843
00:34:22,640 --> 00:34:24,519
After a handshake in the signature,

844
00:34:24,520 --> 00:34:27,719
Connie's aiming to build on her
success with pear and apple pie,

845
00:34:27,720 --> 00:34:30,759
using tinned fruit in her pineapple
upside cake,

846
00:34:30,760 --> 00:34:33,519
and a retro trifle much loved by
her mum.

847
00:34:33,520 --> 00:34:35,959
When Mum went back
to Jamaica, Mum missed England,

848
00:34:35,960 --> 00:34:38,039
yeah, and she... that was her part
of England.

849
00:34:38,040 --> 00:34:41,759
And she was like, "Darling,
just pack me some trifle."

850
00:34:41,760 --> 00:34:44,799
So, when everybody was packing stuff
to take back

851
00:34:44,800 --> 00:34:47,439
to their mothers,
I was packing packs of trifle and...

852
00:34:47,440 --> 00:34:49,519
You are joking!
As God as my witness.

853
00:34:49,520 --> 00:34:52,399
Doing this is like, "Yes, Mum,
I ain't forgotten."

854
00:34:52,400 --> 00:34:54,079
It's all the memories, innit? Yeah.

855
00:34:54,080 --> 00:34:57,079
Yannis is also going all nostalgic
with his bakes.

856
00:34:57,080 --> 00:34:58,999
Sticky toffee pudding,
black forest gateau.

857
00:34:59,000 --> 00:35:01,239
Yeah. And the queen of pudding.

858
00:35:01,240 --> 00:35:04,079
Queen of puddings is one
of my favourites.

859
00:35:04,080 --> 00:35:05,399
Seen your recipe actually,

860
00:35:05,400 --> 00:35:07,159
and I've seen your recipe on it
as well.

861
00:35:07,160 --> 00:35:10,000
I'm sorry to disappoint you,
but I'm using Mary Berry's one.

862
00:35:11,360 --> 00:35:13,999
After a poor showing in
the signature and the technical,

863
00:35:14,000 --> 00:35:16,479
to impress the judges, Yannis is
putting his own spin

864
00:35:16,480 --> 00:35:18,439
on Mary Berry's queen of puds

865
00:35:18,440 --> 00:35:20,719
and serving up sticky toffee
puddings flavoured

866
00:35:20,720 --> 00:35:23,079
with dates, coffee and soy sauce,

867
00:35:23,080 --> 00:35:24,519
as well as black forest gateau

868
00:35:24,520 --> 00:35:26,039
with a hazelnut ganache.

869
00:35:26,040 --> 00:35:30,199
Make sure all the components work
together. Hmm, hmm.

870
00:35:30,200 --> 00:35:31,959
That the textures work. Definitely.

871
00:35:31,960 --> 00:35:33,399
And that the tastes work.

872
00:35:33,400 --> 00:35:35,319
I think the desserts are quite
classic as well,

873
00:35:35,320 --> 00:35:37,559
and I'm keeping it... Yeah, they
are.

874
00:35:37,560 --> 00:35:38,959
Look at him, livid.

875
00:35:38,960 --> 00:35:41,559
All he can think about is
Mary Berry.

876
00:35:41,560 --> 00:35:43,239
So, this is going to go in now.

877
00:35:43,240 --> 00:35:44,759
That's going in.

878
00:35:44,760 --> 00:35:47,719
In this colossal challenge there
isn't a minute to spare.

879
00:35:47,720 --> 00:35:50,839
It's 180 at 17 minutes.

880
00:35:50,840 --> 00:35:52,999
The moment the first bake hits
the oven...

881
00:35:53,000 --> 00:35:54,879
Time to make the choux for
the profiteroles.

882
00:35:54,880 --> 00:35:56,839
...work on the next gets under way.

883
00:35:56,840 --> 00:36:00,679
I have a very tight schedule.
So there is like no time to waste.

884
00:36:00,680 --> 00:36:04,239
I'm now preparing
the pineapple upside down cake.

885
00:36:04,240 --> 00:36:07,119
I put the pineapple juice
in to flavour the sponge.

886
00:36:07,120 --> 00:36:09,319
So I'm going to start doing
the sticky toffee pudding.

887
00:36:09,320 --> 00:36:11,919
I have soaked the dates in coffee
which gives it

888
00:36:11,920 --> 00:36:13,719
a really nice bitterness.

889
00:36:13,720 --> 00:36:15,879
I love making macarons.

890
00:36:15,880 --> 00:36:18,559
I love eating them,
but I like making them more.

891
00:36:18,560 --> 00:36:21,079
Right, I need to wait for them
to dry.

892
00:36:21,080 --> 00:36:23,719
Clara's macarons will contain
chocolate buttercream

893
00:36:23,720 --> 00:36:26,599
and hazelnut praline.
She's making frangipane tarts,

894
00:36:26,600 --> 00:36:28,799
and drawing on her Portuguese roots

895
00:36:28,800 --> 00:36:30,359
{\an8}with a torta de laranja,

896
00:36:30,360 --> 00:36:32,119
{\an8}an orange flavoured rolled pudding.

897
00:36:32,120 --> 00:36:35,159
It's a bit risky cos
the texture is quite different,

898
00:36:35,160 --> 00:36:36,839
but it's honestly so delicious.

899
00:36:36,840 --> 00:36:39,319
I think the, uh,
test is how wonderful it is.

900
00:36:39,320 --> 00:36:40,599
And how it looks.

901
00:36:40,600 --> 00:36:42,719
Jesus! This man!

902
00:36:42,720 --> 00:36:44,279
This is what he gets paid for.

903
00:36:44,280 --> 00:36:46,079
No, he does that for fun.

904
00:36:46,080 --> 00:36:47,879
I just do that for a laugh.

905
00:36:47,880 --> 00:36:49,039
Good luck, darling.

906
00:36:49,040 --> 00:36:50,239
Thank you, guys.

907
00:36:50,240 --> 00:36:53,479
Moyin's also turning
to his heritage for inspiration.

908
00:36:53,480 --> 00:36:55,279
My dessert trolley is called from
Lagos to London

909
00:36:55,280 --> 00:36:57,959
because it's Lagos flavours
in British desserts.

910
00:36:57,960 --> 00:36:59,559
I'm making a zobo... Zobo is

911
00:36:59,560 --> 00:37:02,399
hibiscus, I'm going to use it
to make like a curd.

912
00:37:02,400 --> 00:37:04,639
Moyin's hibiscus curd will complete

913
00:37:04,640 --> 00:37:06,119
his take on an Eton mess.

914
00:37:06,120 --> 00:37:08,599
He's also making coconut
creme brulees,

915
00:37:08,600 --> 00:37:11,319
profiteroles with
groundnut praline creme pat,

916
00:37:11,320 --> 00:37:13,279
and he's dressed
to match his theme.

917
00:37:13,280 --> 00:37:15,439
Can we just have a moment
for this outfit?

918
00:37:15,440 --> 00:37:16,799
Oh, we can have, we can.

919
00:37:16,800 --> 00:37:18,599
Wow, let's see the back.
This is the bit I like.

920
00:37:18,600 --> 00:37:20,639
Look at the pockets.
Whoo. Where did you get that?

921
00:37:20,640 --> 00:37:23,039
It's from Nigeria.
It took them two weeks to make it.

922
00:37:23,040 --> 00:37:24,079
So they made it for you.

923
00:37:24,080 --> 00:37:25,759
Yeah. My auntie brought it over.

924
00:37:25,760 --> 00:37:27,159
It's unbelievable colours.

925
00:37:27,160 --> 00:37:28,399
Thank you.

926
00:37:28,400 --> 00:37:32,039
I'm going to bring it out now.
That'll do her, that'll do her.

927
00:37:32,040 --> 00:37:34,919
My torta de laranja,
which is mainly just eggs.

928
00:37:34,920 --> 00:37:36,879
Just need that to cool down now.

929
00:37:36,880 --> 00:37:39,159
And I'm going to just pop them into
the oven now.

930
00:37:39,160 --> 00:37:42,039
The macarons have dried out.
They have the little shell.

931
00:37:42,040 --> 00:37:44,719
One hour in,
the second bake hits the oven.

932
00:37:44,720 --> 00:37:47,119
They're going in for 13 minutes
to begin with,

933
00:37:47,120 --> 00:37:49,439
take out the baking beans,
then I can put my filling in.

934
00:37:49,440 --> 00:37:52,119
Was it enough time,
now I'm overthinking.

935
00:37:52,120 --> 00:37:55,000
Agh! Today, everything is testing
me.

936
00:37:56,480 --> 00:37:58,879
But Gary's schedule is slipping.

937
00:37:58,880 --> 00:38:00,519
Took my pastry out too soon

938
00:38:00,520 --> 00:38:02,079
and it's still soft, look.

939
00:38:02,080 --> 00:38:04,279
Time's going to be the issue, I
think.

940
00:38:04,280 --> 00:38:06,399
So, I'm doing a Black Forest gateau,

941
00:38:06,400 --> 00:38:07,439
frangipane tart

942
00:38:07,440 --> 00:38:09,919
and a steamed treacle and ginger
pudding. Good lad.

943
00:38:09,920 --> 00:38:11,439
If I've got time.

944
00:38:11,440 --> 00:38:13,679
I love a steamed syrup sponge.

945
00:38:13,680 --> 00:38:17,759
Yeah. It's one of my absolute
favourites. Yeah.

946
00:38:17,760 --> 00:38:19,999
After taking top spot in
the technical,

947
00:38:20,000 --> 00:38:21,759
Gary's hoping his treacle puddings

948
00:38:21,760 --> 00:38:23,079
with stem ginger syrup,

949
00:38:23,080 --> 00:38:25,879
Black Forest gateau
and kirsch cherry compote,

950
00:38:25,880 --> 00:38:27,519
{\an8}and almond frangipane tarts

951
00:38:27,520 --> 00:38:30,519
{\an8}with raspberry jam will keep his
winning streak alive.

952
00:38:30,520 --> 00:38:32,999
Experience is coming through
this week.

953
00:38:33,000 --> 00:38:34,639
You and Connie are both smashing it.

954
00:38:34,640 --> 00:38:36,839
I'd love to see one
of you two get Star Baker.

955
00:38:36,840 --> 00:38:38,959
What, one of the older,
older guys. Yeah.

956
00:38:38,960 --> 00:38:39,999
One of the mature students.

957
00:38:40,000 --> 00:38:41,679
Mature, yeah.

958
00:38:41,680 --> 00:38:43,839
Right, blind baking.

959
00:38:43,840 --> 00:38:44,999
Now I've got to make some time up.

960
00:38:45,000 --> 00:38:48,599
Moving on to the frangipane.
It's like an almond sponge.

961
00:38:48,600 --> 00:38:49,919
When it comes to fillings...

962
00:38:49,920 --> 00:38:52,119
I'm doing a chocolate hazelnut

963
00:38:52,120 --> 00:38:54,119
whipped ganache, which I think will
complement

964
00:38:54,120 --> 00:38:55,799
the Black Forest gateau.

965
00:38:55,800 --> 00:38:57,119
...it's crucial the bakers get

966
00:38:57,120 --> 00:38:59,119
the right balance of taste
and texture.

967
00:38:59,120 --> 00:39:01,559
The apples and the pears for
the pies,

968
00:39:01,560 --> 00:39:03,119
don't want them to go mushy.

969
00:39:03,120 --> 00:39:05,199
The hazelnut praline's a bit grainy.

970
00:39:05,200 --> 00:39:08,039
Agh! Why is it grainy?

971
00:39:08,040 --> 00:39:10,399
This is Alphonso mangoes.

972
00:39:10,400 --> 00:39:13,439
I think they just have really nice
flavour compared to

973
00:39:13,440 --> 00:39:15,679
the other ones which are
quite bland.

974
00:39:15,680 --> 00:39:18,439
I'm doing a mango mousse.

975
00:39:18,440 --> 00:39:20,759
It's going to be shaped like
an actual mango.

976
00:39:20,760 --> 00:39:22,479
{\an8}Mo's illusion mango mousse cakes

977
00:39:22,480 --> 00:39:24,039
{\an8}will have fresh fruit centres

978
00:39:24,040 --> 00:39:25,759
{\an8}and an almond biscuit base.

979
00:39:25,760 --> 00:39:27,879
He's making lemon tarts
with berry compote,

980
00:39:27,880 --> 00:39:30,159
and putting a spin on
a dessert trolley classic -

981
00:39:30,160 --> 00:39:31,999
fusing trifle with sticky
toffee pudding.

982
00:39:32,000 --> 00:39:33,479
Does this excite you, Mo?

983
00:39:33,480 --> 00:39:34,679
Yeah. Oh!

984
00:39:34,680 --> 00:39:36,439
Wow!

985
00:39:36,440 --> 00:39:37,919
So this is your thing?

986
00:39:37,920 --> 00:39:39,319
Kind of, yeah. Yeah.

987
00:39:39,320 --> 00:39:40,799
Oh, now you're backtracking.

988
00:39:40,800 --> 00:39:41,919
You can't take it away.

989
00:39:41,920 --> 00:39:44,159
He overreacted.

990
00:39:44,160 --> 00:39:46,879
Bakers, you are halfway through,

991
00:39:46,880 --> 00:39:50,240
so I thought I'd bring some
half-time snacks.

992
00:39:51,240 --> 00:39:52,840
Help yourself, everyone.

993
00:39:54,880 --> 00:39:56,440
Just take what you want.

994
00:39:58,080 --> 00:39:59,759
Clara, would you like any snacks?

995
00:39:59,760 --> 00:40:00,799
No, thank you.

996
00:40:00,800 --> 00:40:02,239
Half-time snacks, Gary?

997
00:40:02,240 --> 00:40:03,479
I'm OK at the moment thank you.

998
00:40:03,480 --> 00:40:06,320
OK, everybody, enjoy.

999
00:40:08,600 --> 00:40:10,719
My tarts, right, they're done
for now.

1000
00:40:10,720 --> 00:40:12,679
Next bit, next bit, next bit.

1001
00:40:12,680 --> 00:40:16,399
Rolling out pastry for my pies.
I'll fill them with apple.

1002
00:40:16,400 --> 00:40:17,959
Put them in the oven.

1003
00:40:17,960 --> 00:40:19,879
Making the peanut praline. Um...

1004
00:40:19,880 --> 00:40:21,119
I'm just piping the choux buns,

1005
00:40:21,120 --> 00:40:22,679
and then as soon as
the meringue comes out,

1006
00:40:22,680 --> 00:40:24,959
these'll be in the oven probably
like five minutes after.

1007
00:40:24,960 --> 00:40:26,439
It's all go - like, everything
at once.

1008
00:40:26,440 --> 00:40:29,079
As today's showstopper
demands multitasking...

1009
00:40:29,080 --> 00:40:30,959
God, there's just so much going on.

1010
00:40:30,960 --> 00:40:34,359
It's completely nonstop baking.
Getting exhausted, to be honest.

1011
00:40:34,360 --> 00:40:36,639
...the bakers must stay on top
of time management...

1012
00:40:36,640 --> 00:40:38,919
Making a raspberry jam,
so two spoons in each.

1013
00:40:38,920 --> 00:40:41,479
I've just got to get 'em finished.
That is the challenge.

1014
00:40:41,480 --> 00:40:43,319
...if they are to have
a chance of creating

1015
00:40:43,320 --> 00:40:45,879
the spectacular trolley
the judges demand.

1016
00:40:45,880 --> 00:40:48,599
I've run out of pastry
so I'm going to get these ones

1017
00:40:48,600 --> 00:40:50,759
in the fridge and then make some
more.

1018
00:40:50,760 --> 00:40:53,599
So, I'm now getting started
with my pavlovas,

1019
00:40:53,600 --> 00:40:58,119
so I'm now on it with
my lime jelly cubes and...

1020
00:40:58,120 --> 00:41:00,079
Deciding to do four bakes...

1021
00:41:00,080 --> 00:41:01,399
My head's all over the place,

1022
00:41:01,400 --> 00:41:02,999
don't even know what day
of t'week it is.

1023
00:41:03,000 --> 00:41:05,399
...Tom's taking on more than
anyone else.

1024
00:41:05,400 --> 00:41:08,119
I'm doing a passion fruit
martini trifle,

1025
00:41:08,120 --> 00:41:11,759
mojito pavlova, layered pavlova.
I love a pav.

1026
00:41:11,760 --> 00:41:15,159
Limoncello tart,
and Irish cream creme brulee.

1027
00:41:15,160 --> 00:41:16,519
Wow. Wow.

1028
00:41:16,520 --> 00:41:17,799
They all sound great.

1029
00:41:17,800 --> 00:41:19,359
They sound rather delicious. Yeah.

1030
00:41:19,360 --> 00:41:21,919
If '70s were one thing,
it was boozy.

1031
00:41:21,920 --> 00:41:25,119
Tom's cocktail of desserts include
all his favourite drinks,

1032
00:41:25,120 --> 00:41:27,879
passion fruit martini trifles
with a passion fruit jelly,

1033
00:41:27,880 --> 00:41:30,559
limoncello tarts,
Irish cream creme brulees,

1034
00:41:30,560 --> 00:41:33,999
{\an8}and mojito pavlovas
with lime jelly cubes.

1035
00:41:34,000 --> 00:41:36,079
How many mojitos can you handle in
a night?

1036
00:41:36,080 --> 00:41:37,159
Not many. Really?

1037
00:41:37,160 --> 00:41:38,559
I'm such a lightweight, yeah.

1038
00:41:38,560 --> 00:41:40,239
Are you?
We went out for dinner, all of us,

1039
00:41:40,240 --> 00:41:42,239
and I literally had
a limoncello spritz

1040
00:41:42,240 --> 00:41:43,599
in the pizza restaurant.

1041
00:41:43,600 --> 00:41:45,959
Oh, my God!
Felt like I were off my...

1042
00:41:45,960 --> 00:41:48,039
And when I'm on
a night out t'gun fingers are out,

1043
00:41:48,040 --> 00:41:49,639
then I'm a liability. Gun fingers?

1044
00:41:49,640 --> 00:41:51,120
Yeah, gun fingers come out.

1045
00:41:52,160 --> 00:41:53,999
Tom might love a night on the town,

1046
00:41:54,000 --> 00:41:56,079
but Gabe's inspired by staying in

1047
00:41:56,080 --> 00:41:57,159
with a good book.

1048
00:41:57,160 --> 00:41:59,479
The whole thing is inspired by my
favourite book

1049
00:41:59,480 --> 00:42:01,039
which is Nigel Slater's Toast.

1050
00:42:01,040 --> 00:42:02,399
Oh, it's a fantastic book. Amazing.

1051
00:42:02,400 --> 00:42:05,239
Yeah, and honestly, like, it
actually like changed my life.

1052
00:42:05,240 --> 00:42:08,719
So I'm doing full camp '70s... Yes.

1053
00:42:08,720 --> 00:42:09,959
Like beautiful puds.

1054
00:42:09,960 --> 00:42:11,080
You're singing my song.

1055
00:42:12,240 --> 00:42:14,639
Paying homage to his
much-loved book,

1056
00:42:14,640 --> 00:42:17,719
Gabe's making walnut gateau
with dark chocolate ganache,

1057
00:42:17,720 --> 00:42:20,199
{\an8}peach trifles with Earl Grey
infused custard

1058
00:42:20,200 --> 00:42:22,959
{\an8}and peach tea jelly,
and lemon ginger tarts,

1059
00:42:22,960 --> 00:42:24,439
{\an8}hoping for the dessert trolley

1060
00:42:24,440 --> 00:42:26,679
{\an8}of his dreams rather
than his nightmares.

1061
00:42:26,680 --> 00:42:29,239
Do you just dream about Bake Off
all the time now?

1062
00:42:29,240 --> 00:42:32,839
Yeah. I had a dream that
Paul was just standing next to me.

1063
00:42:32,840 --> 00:42:35,799
He was just going, "It's
overworked!"

1064
00:42:35,800 --> 00:42:38,280
He will haunt me
for the rest of my life.

1065
00:42:39,800 --> 00:42:42,679
Bakers, you have one hour left.

1066
00:42:42,680 --> 00:42:44,159
Bloody hell!

1067
00:42:44,160 --> 00:42:46,519
I'm a very stressed baker on
this dish.

1068
00:42:46,520 --> 00:42:48,199
This is the last one,
they're going in the oven.

1069
00:42:48,200 --> 00:42:52,279
They're going in for 18
to 20 minutes. Ah! All done.

1070
00:42:52,280 --> 00:42:54,319
Right, treacle sponges now.

1071
00:42:54,320 --> 00:42:56,319
I've got to get these in quick.

1072
00:42:56,320 --> 00:42:59,239
I've got my custard for
the queen of pudding,

1073
00:42:59,240 --> 00:43:01,439
so once it's layered things will
start to come together.

1074
00:43:01,440 --> 00:43:03,439
So, I'm layering the trifle.

1075
00:43:03,440 --> 00:43:05,879
So this is good old tinned fruit.

1076
00:43:05,880 --> 00:43:09,519
My peach tea jelly is just set.

1077
00:43:09,520 --> 00:43:11,679
Wibble wobble, wibble wobble.

1078
00:43:11,680 --> 00:43:13,879
Jelly on a trolley.
It's not quite the same.

1079
00:43:13,880 --> 00:43:15,359
I remember these trolleys,

1080
00:43:15,360 --> 00:43:17,759
quite elaborate things being wheeled
down the restaurant.

1081
00:43:17,760 --> 00:43:20,319
Oh, I know. It was everything one
could possibly dream for.

1082
00:43:20,320 --> 00:43:23,159
Yeah. Now they've come up
with some pretty good ideas.

1083
00:43:23,160 --> 00:43:27,519
Gary and Connie have kept it very
classic. Tom...

1084
00:43:27,520 --> 00:43:28,799
He likes a cocktail.

1085
00:43:28,800 --> 00:43:30,559
I think that's a clever way of doing
it. Yes.

1086
00:43:30,560 --> 00:43:32,839
Passion fruit martini.
It is a fancy little trifle.

1087
00:43:32,840 --> 00:43:34,879
It's fanciest trifle I've
ever eaten.

1088
00:43:34,880 --> 00:43:36,679
Clara needs to really focus.

1089
00:43:36,680 --> 00:43:38,119
I am really on it.

1090
00:43:38,120 --> 00:43:40,839
Need to make up
for my mistakes yesterday.

1091
00:43:40,840 --> 00:43:43,239
Yannis needs to think about how

1092
00:43:43,240 --> 00:43:45,399
the flavours will combine.

1093
00:43:45,400 --> 00:43:46,479
With the queen of pudding,

1094
00:43:46,480 --> 00:43:48,719
your breadcrumbs absorbs
the custard.

1095
00:43:48,720 --> 00:43:50,999
It's a question of pushing yourself

1096
00:43:51,000 --> 00:43:53,279
a bit but within your capabilities.

1097
00:43:53,280 --> 00:43:55,879
Yeah, you can't just say
I'm going to do that and then fail.

1098
00:43:55,880 --> 00:43:57,879
You've got to walk the walk.
Yeah. Got to bake the bake.

1099
00:43:57,880 --> 00:43:59,479
You, you've... Yeah,
you've got to bake the bake.

1100
00:43:59,480 --> 00:44:00,959
I'm going to make a T-shirt of that.

1101
00:44:00,960 --> 00:44:03,199
It's tight but it is what it is,
in't it?

1102
00:44:03,200 --> 00:44:07,000
Bake them in there for about 40
to 50 minutes. Long as possible.

1103
00:44:08,200 --> 00:44:10,519
Bakers, you've got half an hour
left.

1104
00:44:10,520 --> 00:44:14,639
Jesus Christ. Up against time I am,
are you? Yep.

1105
00:44:14,640 --> 00:44:16,119
It's pretty much assembly at
this point.

1106
00:44:16,120 --> 00:44:17,439
Like all the fillings are made.

1107
00:44:17,440 --> 00:44:19,439
The choux is made
but they're quite small.

1108
00:44:19,440 --> 00:44:20,799
Thank goodness.

1109
00:44:20,800 --> 00:44:22,759
I'm going to spray them
with cocoa butter.

1110
00:44:22,760 --> 00:44:24,799
This is my joconde sponge.

1111
00:44:24,800 --> 00:44:26,079
My gateau.

1112
00:44:26,080 --> 00:44:28,519
Black Forest gateau cake -
it's too dry.

1113
00:44:28,520 --> 00:44:31,359
Now I'm going to start building
'em, with loads of kirsch.

1114
00:44:31,360 --> 00:44:36,479
This is my torta de laranja.
Slowly roll it up.

1115
00:44:36,480 --> 00:44:38,119
Groundnut pastry cream.

1116
00:44:38,120 --> 00:44:40,079
Mascarpone and double cream.

1117
00:44:40,080 --> 00:44:41,679
It's overwhipped.

1118
00:44:41,680 --> 00:44:43,319
Hello, Gazza, how are ya?

1119
00:44:43,320 --> 00:44:44,439
Uh, under pressure.

1120
00:44:44,440 --> 00:44:46,359
Are you? You're going to make it
though, right.

1121
00:44:46,360 --> 00:44:48,759
I've got treacle sponges in here.
I just hope they bake.

1122
00:44:48,760 --> 00:44:51,319
Time's a bit tight. You've got it.

1123
00:44:51,320 --> 00:44:54,559
Layers of sticky toffee pudding
with custard.

1124
00:44:54,560 --> 00:44:56,159
It is different.

1125
00:44:56,160 --> 00:44:57,879
Yeah, they're going to come out.

1126
00:44:57,880 --> 00:45:00,879
Bakers, you've got 15 minutes left.

1127
00:45:00,880 --> 00:45:02,879
I'm just using every minute I can.

1128
00:45:02,880 --> 00:45:04,559
Ah.
Are you nearly finished now, then?

1129
00:45:04,560 --> 00:45:06,119
No, I'm not nearly finished. No?

1130
00:45:06,120 --> 00:45:08,159
This is probably the most stressed
I've ever been in my life.

1131
00:45:08,160 --> 00:45:09,479
Why? Cos you're doing so many.

1132
00:45:09,480 --> 00:45:11,319
Cos there's just so much, yeah.
It's a lot, isn't it?

1133
00:45:11,320 --> 00:45:12,559
Get the tarts on.

1134
00:45:12,560 --> 00:45:14,519
The tarts look a bit raw.

1135
00:45:14,520 --> 00:45:17,519
I'm getting dizzy spinning this.

1136
00:45:17,520 --> 00:45:18,799
Jam.

1137
00:45:18,800 --> 00:45:21,279
I think it's important that
I get all my ratios right.

1138
00:45:21,280 --> 00:45:22,639
Coconut caramel creme brulee.

1139
00:45:22,640 --> 00:45:23,959
You're making a creme brulee

1140
00:45:23,960 --> 00:45:26,000
so I have to make sure mine is
better than his.

1141
00:45:26,960 --> 00:45:28,159
Now this, is it?

1142
00:45:28,160 --> 00:45:30,119
Just wait for the sponges to come
out.

1143
00:45:30,120 --> 00:45:31,719
Very sticky.

1144
00:45:31,720 --> 00:45:34,359
Bakers, you've got five minutes
left.

1145
00:45:34,360 --> 00:45:36,479
I just leave 'em in as long as I
can.

1146
00:45:36,480 --> 00:45:38,439
It's pretty tense in here.
It's very tense.

1147
00:45:38,440 --> 00:45:40,719
Coming out.
This is a nerve-racking bit.

1148
00:45:40,720 --> 00:45:41,759
Praying for Gary.

1149
00:45:41,760 --> 00:45:43,199
I'm praying for Gary.

1150
00:45:43,200 --> 00:45:45,439
You beauty!
Hope they're all like that one.

1151
00:45:45,440 --> 00:45:48,439
My pavlovas. Oh,
it proper smells like a mojito.

1152
00:45:48,440 --> 00:45:50,839
Cos I've got no custard for
the judges.

1153
00:45:50,840 --> 00:45:52,319
One minute, bakers.

1154
00:45:52,320 --> 00:45:54,719
I love desserts
and I love trolleys.

1155
00:45:54,720 --> 00:45:57,439
I'm going to be exhausted after
this.

1156
00:45:57,440 --> 00:45:58,639
Bakers...

1157
00:45:58,640 --> 00:46:00,559
My cream, where's my jug,
where's my jug?

1158
00:46:00,560 --> 00:46:03,519
...your time is up.

1159
00:46:03,520 --> 00:46:04,759
Whaaaw!

1160
00:46:04,760 --> 00:46:06,239
Jesus Christ!

1161
00:46:06,240 --> 00:46:07,560
Everyone OK?

1162
00:46:09,480 --> 00:46:11,840
Oh, my God, that was so stressful!

1163
00:46:13,560 --> 00:46:14,719
{\an8}That was a lot.

1164
00:46:14,720 --> 00:46:16,000
{\an8}I hope that's good enough.

1165
00:46:27,040 --> 00:46:30,119
The bakers' dessert trolley
Showstoppers now face

1166
00:46:30,120 --> 00:46:32,119
the judgment of Paul and Nigella.

1167
00:46:32,120 --> 00:46:34,759
Clara, it's time
for your dessert trolley display.

1168
00:46:34,760 --> 00:46:36,159
Brr brr!

1169
00:46:36,160 --> 00:46:37,319
Yes, girl!

1170
00:46:37,320 --> 00:46:39,560
All aboard sugar rush express!

1171
00:46:41,240 --> 00:46:44,879
Clara, tell us about your
dessert trolley.

1172
00:46:44,880 --> 00:46:48,079
We've got a pistachio frangipane
mini tart,

1173
00:46:48,080 --> 00:46:50,399
pistachio macaron sandwiches,

1174
00:46:50,400 --> 00:46:52,439
and then torta de laranja.

1175
00:46:52,440 --> 00:46:55,359
I like the uniformity of
the size. It's very hotel.

1176
00:46:55,360 --> 00:46:57,359
It looks rather lovely.
I'd love to start on this.

1177
00:46:57,360 --> 00:46:59,679
I've lived a long time
and I've eaten an awful lot,

1178
00:46:59,680 --> 00:47:02,039
and it's exciting to come across

1179
00:47:02,040 --> 00:47:04,000
something I haven't eaten.

1180
00:47:09,840 --> 00:47:12,199
At first you go, "Oh, I'm not sure
about this." Yeah.

1181
00:47:12,200 --> 00:47:14,159
But then you do
want to dive back in.

1182
00:47:14,160 --> 00:47:17,359
The texture's a bit like a brioche,
and I quite like it with the orange.

1183
00:47:17,360 --> 00:47:20,680
I love the bit at the centre where
you get the caramel.

1184
00:47:22,080 --> 00:47:25,520
I love that rose on top
of that little tart.

1185
00:47:28,240 --> 00:47:29,959
The pistachios are very sweet

1186
00:47:29,960 --> 00:47:32,799
and a meringue is always very sweet.

1187
00:47:32,800 --> 00:47:34,919
You need to lift that more
with maybe a curd just

1188
00:47:34,920 --> 00:47:37,000
to pep it up. Macaron.

1189
00:47:40,000 --> 00:47:42,719
I would like to have seen more of
a smarter macaron,

1190
00:47:42,720 --> 00:47:45,399
more of a foot which shows me you've
dried it out

1191
00:47:45,400 --> 00:47:46,679
before you put it in the oven.

1192
00:47:46,680 --> 00:47:49,079
The praline comes through,
but it's really grainy.

1193
00:47:49,080 --> 00:47:51,399
Everything comes across as
overwhelmingly sweet.

1194
00:47:51,400 --> 00:47:53,519
Just needs a bit more balance.

1195
00:47:53,520 --> 00:47:55,040
Thank you, guys. Thank you.

1196
00:47:59,600 --> 00:48:01,079
This dessert trolley is

1197
00:48:01,080 --> 00:48:02,359
a fusion between Nigerian flavours

1198
00:48:02,360 --> 00:48:03,679
and traditional British desserts.

1199
00:48:03,680 --> 00:48:05,119
You have a hibiscus Eton mess,

1200
00:48:05,120 --> 00:48:06,679
a coconut caramel creme brulee

1201
00:48:06,680 --> 00:48:07,959
and peanut profiteroles.

1202
00:48:07,960 --> 00:48:09,719
Profiteroles are a bit flat.

1203
00:48:09,720 --> 00:48:11,719
They should be much bigger.

1204
00:48:11,720 --> 00:48:13,760
A little bit longer in
the oven maybe.

1205
00:48:15,000 --> 00:48:16,319
Oh, that's unusual.

1206
00:48:16,320 --> 00:48:17,839
Never had a peanut profiterole
before.

1207
00:48:17,840 --> 00:48:19,039
I do like the flavour, though.

1208
00:48:19,040 --> 00:48:20,479
Yes, I do and I think, actually,

1209
00:48:20,480 --> 00:48:22,959
having texture makes it
more exciting.

1210
00:48:22,960 --> 00:48:24,520
Yeah. The Eton mess...

1211
00:48:26,560 --> 00:48:29,799
The flavours are great,
but the meringues are just on top.

1212
00:48:29,800 --> 00:48:31,320
Break some up and have them in.

1213
00:48:32,400 --> 00:48:34,279
I really like your creme brulee.
Thank you.

1214
00:48:34,280 --> 00:48:35,959
The texture is spot-on.

1215
00:48:35,960 --> 00:48:38,999
The level of coconut in there is
coming through beautifully well.

1216
00:48:39,000 --> 00:48:40,520
Thank you. Thank you.

1217
00:48:44,440 --> 00:48:46,799
I've got a lemon tart
with a berry compote,

1218
00:48:46,800 --> 00:48:50,280
a mango mousse and sticky
toffee pudding trifle.

1219
00:48:51,800 --> 00:48:54,639
It's actually very nice.
Very, very rich.

1220
00:48:54,640 --> 00:48:58,279
When you have a trifle, there's
lightness. This feels too heavy.

1221
00:48:58,280 --> 00:48:59,440
Your tart...

1222
00:49:01,760 --> 00:49:04,039
I like the lemon and the pastry.

1223
00:49:04,040 --> 00:49:05,759
It tastes a bit underbaked.

1224
00:49:05,760 --> 00:49:09,120
The mango mousse that you've
made look like a mango.

1225
00:49:12,760 --> 00:49:15,079
Did you make this recipe up?

1226
00:49:15,080 --> 00:49:17,479
I mean, this is genius. Thank you.

1227
00:49:17,480 --> 00:49:19,919
You'd expect to see that
in a five-star hotel.

1228
00:49:19,920 --> 00:49:22,639
As a dish, it's pretty faultless.

1229
00:49:22,640 --> 00:49:23,640
Thank you.

1230
00:49:30,040 --> 00:49:33,439
So, I've got some classic
retro British puddings.

1231
00:49:33,440 --> 00:49:34,679
Got the queen of pudding,

1232
00:49:34,680 --> 00:49:37,479
sticky toffee pudding
and Black Forest gateau.

1233
00:49:37,480 --> 00:49:40,119
You're never going to be
allowed to set foot in Germany,

1234
00:49:40,120 --> 00:49:42,880
having called the Black Forest
gateau a British dessert.

1235
00:49:46,920 --> 00:49:50,519
The chocolate in the middle
has to have a lightness.

1236
00:49:50,520 --> 00:49:53,399
And your cream, it's turning sour.

1237
00:49:53,400 --> 00:49:55,479
It's overmixed,
so you can see it all split.

1238
00:49:55,480 --> 00:49:56,480
OK.

1239
00:50:00,080 --> 00:50:02,279
I can't taste the bread.

1240
00:50:02,280 --> 00:50:03,519
You haven't got enough in there.

1241
00:50:03,520 --> 00:50:05,039
That's where you're
lacking the depth.

1242
00:50:05,040 --> 00:50:06,919
The layers aren't
in the right balance

1243
00:50:06,920 --> 00:50:10,359
and it does need to have
a lightness, a dreaminess.

1244
00:50:10,360 --> 00:50:12,520
The sticky toffee pudding
looks neat enough.

1245
00:50:15,240 --> 00:50:17,199
It's just a bit dense.

1246
00:50:17,200 --> 00:50:20,639
Choosing that shape hasn't helped
because, of course, when it's

1247
00:50:20,640 --> 00:50:24,639
so teeny-tiny, it's going to
cook quite quickly. Come apart.

1248
00:50:24,640 --> 00:50:25,800
OK, thank you.

1249
00:50:33,400 --> 00:50:35,160
God, it's like being
back at me nan's house!

1250
00:50:36,480 --> 00:50:37,559
I don't know what to start with.

1251
00:50:37,560 --> 00:50:38,560
Sherry trifle.

1252
00:50:39,920 --> 00:50:41,639
I love it. I love it. I love it.

1253
00:50:41,640 --> 00:50:45,239
You promised a retro trifle
and that's what you delivered.

1254
00:50:45,240 --> 00:50:48,279
Probably could've done well with
a kick of flavour in the fruit bit.

1255
00:50:48,280 --> 00:50:49,640
Apple and pear pie.

1256
00:50:52,720 --> 00:50:53,999
It needs custard.

1257
00:50:54,000 --> 00:50:55,599
Yes. Pastry's a little bit tough.

1258
00:50:55,600 --> 00:50:58,319
OK. I like the apple to be soft.

1259
00:50:58,320 --> 00:50:59,359
So do I.

1260
00:50:59,360 --> 00:51:01,840
And then pineapple
upside-down cake.

1261
00:51:05,800 --> 00:51:07,399
It's gone slightly overbaked.

1262
00:51:07,400 --> 00:51:09,599
You've got too much cake
and not enough pineapple.

1263
00:51:09,600 --> 00:51:11,239
But, overall, I like the flavour.

1264
00:51:11,240 --> 00:51:13,320
That's a proper, like,
school pudding.

1265
00:51:20,040 --> 00:51:21,639
I mean, the look is perfect.

1266
00:51:21,640 --> 00:51:24,839
That really could be in
a magazine from the '70s.

1267
00:51:24,840 --> 00:51:27,280
So we have a walnut gateau.

1268
00:51:29,400 --> 00:51:31,639
Texturally, it's not right.
Soggy sponge.

1269
00:51:31,640 --> 00:51:33,079
I don't know if it's cos
it's in a small thing,

1270
00:51:33,080 --> 00:51:34,759
it makes the nuts go a bit mealy.

1271
00:51:34,760 --> 00:51:36,520
Yeah. The lemon meringue...

1272
00:51:38,920 --> 00:51:41,519
I do love your pastry, Gabe.

1273
00:51:41,520 --> 00:51:43,759
The meringue needs to be
a little bit more pillowy,

1274
00:51:43,760 --> 00:51:45,879
but as an overall eat,
it's delicious.

1275
00:51:45,880 --> 00:51:47,960
The trifle. Peach tea trifle.

1276
00:51:49,720 --> 00:51:50,999
Ooh, I like the flavours.

1277
00:51:51,000 --> 00:51:52,079
HE GASPS
OK.

1278
00:51:52,080 --> 00:51:53,479
That jelly down at
the bottom works.

1279
00:51:53,480 --> 00:51:56,360
It's a really great idea.

1280
00:52:03,280 --> 00:52:04,919
You've got a frangipane tart,

1281
00:52:04,920 --> 00:52:06,399
you've got a treacle sponge,

1282
00:52:06,400 --> 00:52:08,319
and there's a Black Forest gateau.

1283
00:52:08,320 --> 00:52:10,719
The sight of those
Black Forest gateaux,

1284
00:52:10,720 --> 00:52:13,560
I mean, that is pure
dessert trolley.

1285
00:52:16,000 --> 00:52:18,119
You like your kirsch. Yeah.

1286
00:52:18,120 --> 00:52:19,159
I'm not getting the cherries

1287
00:52:19,160 --> 00:52:21,399
because the kirsch is burning out
the taste of the cherries.

1288
00:52:21,400 --> 00:52:24,839
It's missing that luxurious
layer of chocolate.

1289
00:52:24,840 --> 00:52:26,680
OK, the almond tarts.

1290
00:52:30,360 --> 00:52:31,999
Frangipane flavour I really like.

1291
00:52:32,000 --> 00:52:33,119
The jam's too thick.

1292
00:52:33,120 --> 00:52:36,119
The raspberries have wept
into the pastry base

1293
00:52:36,120 --> 00:52:38,079
and they've made it
claggy underneath.

1294
00:52:38,080 --> 00:52:40,320
Shall we try the sponge pudding?

1295
00:52:44,400 --> 00:52:46,799
The ginger comes across
a bit too much.

1296
00:52:46,800 --> 00:52:49,639
It's been over-steamed,
so it's gone dry.

1297
00:52:49,640 --> 00:52:50,840
Not your best work.

1298
00:52:59,440 --> 00:53:00,479
Your theme works.

1299
00:53:00,480 --> 00:53:05,599
Got coherence, and it's got camp,
and it's got beauty.

1300
00:53:05,600 --> 00:53:08,719
We've got a passion fruit
martini trifle.

1301
00:53:08,720 --> 00:53:10,120
Just a small spoonful.

1302
00:53:12,080 --> 00:53:14,239
I think the balance of
textures works well in that.

1303
00:53:14,240 --> 00:53:16,319
The sponge with the
cream with the fruit.

1304
00:53:16,320 --> 00:53:18,759
The passion fruit with that
sharpness, that sourness.

1305
00:53:18,760 --> 00:53:20,239
And it looks good.

1306
00:53:20,240 --> 00:53:21,320
So, the brulee.

1307
00:53:24,720 --> 00:53:26,079
This is too thick.

1308
00:53:26,080 --> 00:53:29,119
A brulee should be much
lighter, silkier.

1309
00:53:29,120 --> 00:53:30,759
I agree with Paul.

1310
00:53:30,760 --> 00:53:34,399
You shouldn't need to put any
energy into getting a spoon up.

1311
00:53:34,400 --> 00:53:36,839
And then a limoncello tart.

1312
00:53:36,840 --> 00:53:38,199
It's got great taste.

1313
00:53:38,200 --> 00:53:40,199
The pastry is crisp,

1314
00:53:40,200 --> 00:53:43,479
but the slight melting texture
when you really get into it.

1315
00:53:43,480 --> 00:53:44,599
OK.

1316
00:53:44,600 --> 00:53:47,119
Mojito layered pavlova.

1317
00:53:47,120 --> 00:53:49,519
Mm... I love the sharpness.

1318
00:53:49,520 --> 00:53:52,359
Ooh! Yeah. It is very, very sharp.

1319
00:53:52,360 --> 00:53:53,879
And, actually, with
the meringue as well,

1320
00:53:53,880 --> 00:53:55,919
the whole thing sort of
layers out beautifully.

1321
00:53:55,920 --> 00:53:58,239
To me, this is the ideal dessert.

1322
00:53:58,240 --> 00:54:00,799
This, I'm going to be making,
if you would be so kind

1323
00:54:00,800 --> 00:54:02,359
to give me your recipe for it.

1324
00:54:02,360 --> 00:54:03,519
It's divine.

1325
00:54:03,520 --> 00:54:05,399
I think you've done
a very, very good job.

1326
00:54:05,400 --> 00:54:06,719
Thanks.

1327
00:54:06,720 --> 00:54:08,000
Oh, my God!

1328
00:54:08,960 --> 00:54:11,039
Nigella's reaction made it for me.

1329
00:54:11,040 --> 00:54:12,159
I'm really happy.

1330
00:54:12,160 --> 00:54:14,519
Oh, that was, like, one of the
hardest things I've ever done.

1331
00:54:14,520 --> 00:54:19,359
There were little bits that weren't
perfect, but I'm proud of myself.

1332
00:54:19,360 --> 00:54:22,839
The steamed puddings were overbaked.
It is what it is.

1333
00:54:22,840 --> 00:54:24,279
That was a disaster.

1334
00:54:24,280 --> 00:54:27,159
This has definitely been,
I think, my worst week.

1335
00:54:27,160 --> 00:54:29,999
The overall feedback was a
bit more in the middle ground.

1336
00:54:30,000 --> 00:54:31,680
Did I do enough? I'm not sure.

1337
00:54:39,560 --> 00:54:41,359
Over 25 bakes.

1338
00:54:41,360 --> 00:54:42,959
How are you both feeling right now?

1339
00:54:42,960 --> 00:54:44,399
Perky!

1340
00:54:44,400 --> 00:54:45,999
Who stood out for you today?

1341
00:54:46,000 --> 00:54:49,959
I was blown away by Tom's pavlova.

1342
00:54:49,960 --> 00:54:52,919
It was sensational.

1343
00:54:52,920 --> 00:54:55,159
Mo's mango mousse was beautiful.

1344
00:54:55,160 --> 00:54:56,799
There is genius in that.

1345
00:54:56,800 --> 00:54:59,879
I will also say Connie's
trifle delighted me.

1346
00:54:59,880 --> 00:55:01,719
It was very '70s.

1347
00:55:01,720 --> 00:55:02,959
So who's in trouble, then?

1348
00:55:02,960 --> 00:55:04,679
I do think Yannis has struggled.

1349
00:55:04,680 --> 00:55:06,559
Clara hasn't had a fantastic week.

1350
00:55:06,560 --> 00:55:08,279
Poor Gary has slipped for me.

1351
00:55:08,280 --> 00:55:10,799
And Gary, I don't think
he had a good day.

1352
00:55:10,800 --> 00:55:14,000
Just shows how things can change
with literally one bake.

1353
00:55:20,160 --> 00:55:23,039
Hello, bakers. Well done.
That was a pretty powerful week.

1354
00:55:23,040 --> 00:55:26,319
I've got the great job of
announcing Star Baker,

1355
00:55:26,320 --> 00:55:29,320
and that person is...

1356
00:55:31,440 --> 00:55:32,599
...Connie.

1357
00:55:32,600 --> 00:55:34,400
Yes!

1358
00:55:38,360 --> 00:55:39,399
Woo!

1359
00:55:39,400 --> 00:55:40,439
Yes!

1360
00:55:40,440 --> 00:55:41,719
Thank you so much.

1361
00:55:41,720 --> 00:55:44,159
Sadly, I've got the horrible job

1362
00:55:44,160 --> 00:55:47,319
of sending one of you
lovely bakers home.

1363
00:55:47,320 --> 00:55:51,680
So, the baker leaving
the tent today is...

1364
00:55:54,520 --> 00:55:56,719
...Yannis. So sorry.

1365
00:55:56,720 --> 00:55:58,359
Thank you. It's been a pleasure.

1366
00:55:58,360 --> 00:56:00,640
Oh, Yannis.

1367
00:56:02,280 --> 00:56:03,719
Thank you. Aww.

1368
00:56:03,720 --> 00:56:06,159
I grew up watching this programme.

1369
00:56:06,160 --> 00:56:09,519
Being here for five weeks...
It's surreal.

1370
00:56:09,520 --> 00:56:13,399
I will be very proud of that.
It's been absolutely wonderful.

1371
00:56:13,400 --> 00:56:15,239
I've been watching you
since I was a little kid.

1372
00:56:15,240 --> 00:56:16,559
Really, it's a pleasure.

1373
00:56:16,560 --> 00:56:18,959
Unfortunately, it's come to the
end of the line for Yannis.

1374
00:56:18,960 --> 00:56:22,119
He struggled in the Signature
Technical and the Showstopper,

1375
00:56:22,120 --> 00:56:25,199
which is really sad because
he's a really good baker.

1376
00:56:25,200 --> 00:56:27,639
You really deserved that.
Thank you. You were brilliant.

1377
00:56:27,640 --> 00:56:29,159
Oh, my God!

1378
00:56:29,160 --> 00:56:30,439
Star Baker!

1379
00:56:30,440 --> 00:56:31,919
That is amazing!

1380
00:56:31,920 --> 00:56:35,679
It's been wonderful to see
Connie hit her stride.

1381
00:56:35,680 --> 00:56:39,319
There's something about her bake
that makes one feel happy,

1382
00:56:39,320 --> 00:56:41,799
and that's a gift,
and that's very important.

1383
00:56:41,800 --> 00:56:42,959
LINE RINGS

1384
00:56:42,960 --> 00:56:43,999
Hello?

1385
00:56:44,000 --> 00:56:46,119
Guess who was Star Baker today?

1386
00:56:46,120 --> 00:56:47,159
Yeah!

1387
00:56:47,160 --> 00:56:48,680
LAUGHTER

1388
00:56:49,840 --> 00:56:52,839
Woo! Bake Off family!

1389
00:56:52,840 --> 00:56:54,799
Going into week six is crazy.

1390
00:56:54,800 --> 00:56:56,239
Honestly, everything is such a blur.

1391
00:56:56,240 --> 00:56:57,719
I don't even know what date it is.

1392
00:56:57,720 --> 00:57:00,199
All right, then, baby,
see you later. All right.

1393
00:57:00,200 --> 00:57:02,079
ETA, what's the ETA?

1394
00:57:02,080 --> 00:57:03,199
Oh, I have no idea.

1395
00:57:03,200 --> 00:57:05,879
{\an8}We're filming all of this,
so they're hearing everything

1396
00:57:05,880 --> 00:57:07,759
{\an8}you're saying, so keep it clean!

1397
00:57:07,760 --> 00:57:09,359
LAUGHTER

1398
00:57:09,360 --> 00:57:10,799
Next time...
Ugh!

1399
00:57:10,800 --> 00:57:11,839
...Pastry Week.

1400
00:57:11,840 --> 00:57:13,039
P to the I to the E...

1401
00:57:13,040 --> 00:57:14,079
Pies!

1402
00:57:14,080 --> 00:57:15,959
The bakers create a
much-loved signature...

1403
00:57:15,960 --> 00:57:17,359
Good old filo pasties.

1404
00:57:17,360 --> 00:57:19,079
...face a torturous Technical...

1405
00:57:19,080 --> 00:57:21,039
What in the hell is this?
SHE LAUGHS

1406
00:57:21,040 --> 00:57:23,879
...and make demandingly
decorative Showstoppers.

1407
00:57:23,880 --> 00:57:25,319
Somewhat phallic.

1408
00:57:25,320 --> 00:57:27,479
Who will deliver pastry perfection?

1409
00:57:27,480 --> 00:57:29,159
That is so beautiful.

1410
00:57:29,160 --> 00:57:32,079
And whose bake will be
the wrong kind of flaky?

1411
00:57:32,080 --> 00:57:33,560
It looks like a Yorkshire pudding!

1412
00:57:55,760 --> 00:57:58,760
Subtitles by Red Bee Media