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Hello, and welcome to Biscuit Week.
2
00:00:15,120 --> 00:00:16,800
-Oh, Uncle Noel.
-Yes?
3
00:00:16,880 --> 00:00:19,560
I've got a couple of facts about biscuits.
May I share them?
4
00:00:19,640 --> 00:00:21,439
-Let's hear them.
-Okay. Did you know
5
00:00:21,520 --> 00:00:26,320
that biscuits were invented
by Sir Morris Biscuits in 1950-12?
6
00:00:26,799 --> 00:00:28,520
And also, did you know
7
00:00:28,599 --> 00:00:33,000
that over 40 biscuits a year
are sold in Europe alone?
8
00:00:33,600 --> 00:00:37,160
Did you know that in America,
they're not called biscuits?
9
00:00:37,239 --> 00:00:39,239
-Oh?
-They are called the sidewalk.
10
00:00:39,320 --> 00:00:40,519
Noel!
11
00:00:41,160 --> 00:00:44,440
Welcome to the Great British Baking Show!
12
00:00:45,480 --> 00:00:47,519
[Matt] This time, it's Biscuit Week.
13
00:00:47,599 --> 00:00:48,440
Whoa.
14
00:00:48,519 --> 00:00:50,160
[Matt] With a sticky signature...
15
00:00:50,239 --> 00:00:52,519
-[exclaims]
-[Matt] ...that's tight on time.
16
00:00:52,599 --> 00:00:54,040
What a disaster.
17
00:00:54,120 --> 00:00:57,760
[Matt] A tropical technical
that has the bakers bemused...
18
00:00:57,839 --> 00:00:59,080
I've got no idea, mate.
19
00:00:59,640 --> 00:01:02,360
-[Matt] ...and a brittle showstopper...
-[Lottie groans]
20
00:01:02,440 --> 00:01:04,119
[Rowan] I might cry if this breaks.
21
00:01:04,200 --> 00:01:06,320
[Matt] ...that leaves
the whole tent anxious.
22
00:01:06,399 --> 00:01:09,360
I remember worrying a bit
about your very large nuts.
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[all laughing]
24
00:01:13,759 --> 00:01:14,759
[Paul sighs]
25
00:01:14,840 --> 00:01:17,080
[opening theme music playing]
26
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[indistinct chatter]
27
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Morning! Another day. Ah! [laughs]
28
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I'm so happy to be back for week two.
I don't wanna flap today.
29
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I'm gonna try and be cool,
controlled and calm. [chuckling]
30
00:01:47,000 --> 00:01:48,399
We'll see how that goes.
31
00:01:49,399 --> 00:01:51,679
Hopefully, this week,
there'll be no more tears.
32
00:01:51,759 --> 00:01:55,080
My mum did say to me, "Stop crying.
Don't know why you're crying."
33
00:01:55,160 --> 00:01:56,960
[chuckling] She's so harsh.
34
00:01:57,039 --> 00:01:59,720
I'm excited about Biscuit Week.
I'm not shaking, I'm all right.
35
00:02:00,800 --> 00:02:02,960
Terrified. Absolutely terrified.
36
00:02:03,039 --> 00:02:06,600
Biscuits are quite tricky. So, I think
it's gonna be a difficult week.
37
00:02:06,679 --> 00:02:09,160
As long as I get through,
that's fine. [chuckles]
38
00:02:09,239 --> 00:02:12,400
If I get Star Baker, that's my final.
39
00:02:17,640 --> 00:02:21,799
Bakers, welcome back to the tent
for Biscuit Week.
40
00:02:21,880 --> 00:02:25,760
And for your signature challenge,
the judges would like you each to make
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00:02:25,840 --> 00:02:28,959
a batch of 36 chocolate Florentines.
42
00:02:29,519 --> 00:02:33,760
Interesting fact, Florentines
were originally called Florentines.
43
00:02:33,840 --> 00:02:36,480
Thank you, Noel.
I actually wrote that fact.
44
00:02:36,560 --> 00:02:37,640
[all laughing]
45
00:02:39,640 --> 00:02:44,239
Your Florentines should be uniform
in terms of shape, texture and flavour,
46
00:02:44,320 --> 00:02:47,600
and the judges will be expecting
a perfect snap.
47
00:02:47,679 --> 00:02:52,880
Your Florentines must be dipped,
decorated or coated in chocolate.
48
00:02:52,959 --> 00:02:54,480
You have two hours.
49
00:02:54,560 --> 00:02:57,480
It is time for you to leap
onto your marks, please.
50
00:02:57,560 --> 00:03:00,120
And make sure at that point then
that you get set.
51
00:03:00,200 --> 00:03:04,200
For it is now time to very much bake!
52
00:03:07,920 --> 00:03:10,440
Chocolate Florentines
is all about the snap.
53
00:03:10,519 --> 00:03:12,120
Gotta have a good snap on a Florentine.
54
00:03:12,200 --> 00:03:13,519
Nervous.
55
00:03:13,600 --> 00:03:17,000
Well, not about eating them,
but about making them, yes, I'm nervous.
56
00:03:18,959 --> 00:03:22,720
It's Biscuit Week,
and we're kicking off with Florentines.
57
00:03:22,799 --> 00:03:27,720
A really good classic Florentine
consists of nuts and dried fruit
58
00:03:27,799 --> 00:03:30,359
bound together in a caramelly,
buttery mixture.
59
00:03:30,440 --> 00:03:33,679
I mean, they are fattening,
but they're gorgeous.
60
00:03:33,760 --> 00:03:36,799
This challenge is tricky.
They have to get the caramel right,
61
00:03:36,880 --> 00:03:39,359
they have to get the filling right,
choice of chocolate.
62
00:03:39,440 --> 00:03:42,720
I personally think dark chocolate
is the way forward.
63
00:03:42,799 --> 00:03:45,359
The sweetness with the bitterness
of the dark chocolate
64
00:03:45,440 --> 00:03:46,840
is a beautiful blend.
65
00:03:48,040 --> 00:03:49,799
It would help if I put that bit in.
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00:03:49,880 --> 00:03:54,000
The perfect Florentine is neat as a pin
and small and thin.
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Timing is everything.
68
00:03:55,760 --> 00:03:58,560
Half a minute too long,
and they'll be burnt.
69
00:03:58,640 --> 00:04:02,839
Half a minute too short,
and they won't have that crisp crack.
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00:04:03,880 --> 00:04:06,200
-[Paul] Morning, Peter.
-[Peter] Hello, hello.
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00:04:06,280 --> 00:04:09,359
You did really well last week.
What have you got in store for us?
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00:04:09,440 --> 00:04:11,239
I'm making sticky toffee Florentines,
73
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inspired by what is in my opinion
the best pudding in the world,
74
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sticky toffee pudding. I've got dark
muscovado sugar in the caramel.
75
00:04:18,000 --> 00:04:22,079
I've got lots of dates. So, it should have
those lovely toffee flavours.
76
00:04:23,080 --> 00:04:26,080
[Matt] After pounding the trails
outside his hometown Edinburgh,
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00:04:26,159 --> 00:04:28,680
proud Scot Peter likes to replace
the lost calories
78
00:04:28,760 --> 00:04:30,159
with some good hearty fare.
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00:04:30,240 --> 00:04:32,360
-Stick in till you stick out.
-[all exclaim]
80
00:04:32,440 --> 00:04:34,599
[Matt] Based on his favourite pudding
growing up,
81
00:04:34,680 --> 00:04:36,520
Peter's sticky toffee Florentines
82
00:04:36,599 --> 00:04:40,320
contain a gooey mix of dates,
sultanas, and chopped nuts,
83
00:04:40,400 --> 00:04:42,479
topped with caramelized white chocolate.
84
00:04:42,560 --> 00:04:47,520
Will they be thin and have a snap to them,
or will they be sticky and squishy?
85
00:04:47,599 --> 00:04:50,320
Both crunchy and chewy,
'cause when you bite into the dates,
86
00:04:50,400 --> 00:04:51,560
that's gonna be chewy.
87
00:04:51,640 --> 00:04:53,960
But also, I'm hoping
you'll be able to get a snap
88
00:04:54,039 --> 00:04:56,599
from the caramel nut side
of the biscuit as well.
89
00:04:56,680 --> 00:04:59,240
-Thank you. Good luck.
-Good luck, Star Baker.
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00:04:59,320 --> 00:05:00,880
Thank you very much. [chuckles]
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00:05:02,200 --> 00:05:06,039
[Noel] Peter's not the only baker
inspired by a childhood favourite.
92
00:05:06,120 --> 00:05:09,000
Traditionally, in Iran,
there's this brittle called Sohan,
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00:05:09,080 --> 00:05:12,000
which is cardamom, saffron and rosewater.
94
00:05:12,080 --> 00:05:15,039
They're flavours I grew up on.
They're part of my heritage.
95
00:05:15,599 --> 00:05:19,800
[Noel] When key worker Sura needs
to unwind from a hard day at the hospital,
96
00:05:19,880 --> 00:05:21,880
she branches out with a spot of yoga.
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00:05:23,120 --> 00:05:26,960
Sura's Florentines, containing
toasted almonds and pistachios,
98
00:05:27,039 --> 00:05:29,440
will be flavoured
with rosewater and saffron
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00:05:29,520 --> 00:05:31,520
brought back from her trips to Iran.
100
00:05:31,599 --> 00:05:35,080
Alongside her biscuits,
she'll serve traditional cardamom tea.
101
00:05:35,159 --> 00:05:36,840
-How are you?
-I'm okay.
102
00:05:36,919 --> 00:05:38,640
Are you over the old...
[makes swishing sound]
103
00:05:38,719 --> 00:05:41,400
-Yeah, yeah.
-The... [makes swishing sound]
104
00:05:42,359 --> 00:05:44,400
-You gonna try that again?
-No!
105
00:05:44,479 --> 00:05:46,200
Oh, look! [exclaims]
106
00:05:46,280 --> 00:05:47,840
Oh, stop it, no, no, no.
107
00:05:47,919 --> 00:05:50,000
-It was traumatic.
-You were in the corner like this.
108
00:05:50,080 --> 00:05:51,080
[mimics evil laugh]
109
00:05:51,159 --> 00:05:54,000
Laughing to yourself.
What have you done on your days off?
110
00:05:54,080 --> 00:05:56,440
Practice, practice, practice,
burnt myself out.
111
00:05:56,520 --> 00:05:59,200
-Burnt yourself out?
-Yeah, I was really tired.
112
00:05:59,280 --> 00:06:02,359
-I had a nightmare about Paul.
-I had a dream about Paul.
113
00:06:03,039 --> 00:06:05,400
He was just in an apron.
It was pretty powerful.
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00:06:05,479 --> 00:06:06,560
[both laughing]
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00:06:09,159 --> 00:06:10,840
-It's last night, actually.
-Stop!
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00:06:12,359 --> 00:06:14,320
-Good luck, yeah.
-You need to go away.
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00:06:14,400 --> 00:06:15,640
[both continue laughing]
118
00:06:17,919 --> 00:06:23,680
My Florentines are
one of my sister's favourite biscuits.
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00:06:23,760 --> 00:06:26,280
She had a really sweet tooth
when we were kids.
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When my mum turned her back,
I used to quickly eat her dinner and...
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00:06:30,000 --> 00:06:32,719
[laughs] So she could
get to her pudding quick.
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00:06:33,440 --> 00:06:35,719
[Matt] At the end of a hard day's weeding,
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00:06:35,799 --> 00:06:37,640
green-fingered Linda and partner Richard
124
00:06:37,719 --> 00:06:40,880
love nothing more
than a refreshing pint in their shed.
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00:06:41,479 --> 00:06:42,760
I don't normally kiss the barman.
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00:06:42,840 --> 00:06:46,280
[Matt] Decorated with delicate
sugar flowers and dark chocolate,
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00:06:46,359 --> 00:06:50,400
Linda's aiming to give her childhood
inspired Florentines a smooth finish.
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00:06:51,000 --> 00:06:53,680
[Linda] I blend the nuts down
into quite small chunks.
129
00:06:53,760 --> 00:06:58,120
That way, hopefully, when they spread,
you get a much more even surface.
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00:06:59,479 --> 00:07:04,039
[Noel] But in terms of texture,
Linda's consistency is not for everyone.
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00:07:04,120 --> 00:07:09,000
In my nuts, I want some bigger bits 'cause
you want, obviously, a bite of nuts.
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00:07:09,080 --> 00:07:10,039
[chuckles]
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00:07:10,120 --> 00:07:12,719
[Noel] Mark's career has taken him
around the globe,
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00:07:12,799 --> 00:07:15,680
but when at home in Liverpool,
he loves nothing more than baking
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00:07:15,760 --> 00:07:17,359
for friends and wife, Laura.
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That's nice.
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00:07:18,359 --> 00:07:19,880
[Noel] Flavoured with cardamom
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00:07:19,960 --> 00:07:22,080
and decorated with waves
of white chocolate,
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00:07:22,159 --> 00:07:26,359
Mark's chunky Florentines contain a mix
of macadamia nuts and dried mango.
140
00:07:26,440 --> 00:07:28,919
We should sell some, shouldn't we,
at lunchtime?
141
00:07:29,000 --> 00:07:30,880
-We can set up a tuck shop.
-Set up a kiosk.
142
00:07:30,960 --> 00:07:33,479
-You make fresh, hot biscuits.
-Yeah, yeah.
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00:07:33,560 --> 00:07:36,200
I'll get a kiosk on the go.
We'll have it on wheels.
144
00:07:36,280 --> 00:07:38,400
-[Mark chuckles]
-Be amazing, wouldn't it?
145
00:07:38,479 --> 00:07:39,840
-It would be.
-Make a mint.
146
00:07:39,919 --> 00:07:42,440
-Long way to transport--
-We'll make 37 euros each.
147
00:07:42,520 --> 00:07:44,000
[both laugh]
148
00:07:44,080 --> 00:07:45,680
I love a biscuit, though.
149
00:07:45,760 --> 00:07:47,520
I don't eat them. I like looking at them.
150
00:07:47,599 --> 00:07:49,280
-Okay. [laughs]
-I eat with my eyes.
151
00:07:49,359 --> 00:07:50,919
That's why I'm not allowed in restaurants.
152
00:07:51,000 --> 00:07:52,080
[both laughing]
153
00:07:52,960 --> 00:07:56,520
[Noel] But when it comes to the king
of fruits, Mark has competition.
154
00:07:56,599 --> 00:07:59,799
I know there's a lot of people in the tent
using mango as well today,
155
00:07:59,880 --> 00:08:01,560
so I think it's a bit of a mango-off.
156
00:08:01,640 --> 00:08:04,679
[Noel] Three other bakers
are also trying to tempt the judges
157
00:08:04,760 --> 00:08:06,039
with this tropical treat.
158
00:08:06,120 --> 00:08:08,000
It's mango Florentine week, isn't it?
159
00:08:08,080 --> 00:08:09,960
May the best mango win.
160
00:08:11,120 --> 00:08:14,200
This is dried mango.
I'm just gonna put this in boiling water,
161
00:08:14,280 --> 00:08:17,200
and let them soak for a bit.
Otherwise, it'll be too chewy.
162
00:08:17,280 --> 00:08:19,840
-[girl] Ooh, juicy.
-Juicy ones.
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00:08:19,919 --> 00:08:23,880
[Matt] Not content with work, baking,
and taking care of his extended family,
164
00:08:23,960 --> 00:08:26,799
Mak has also found the time
to write a novel.
165
00:08:26,880 --> 00:08:27,880
First draft finished.
166
00:08:27,960 --> 00:08:31,719
[Matt] His Florentines feature a trio
of classic Indian ingredients,
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00:08:31,799 --> 00:08:33,360
mango, cashew and cumin.
168
00:08:33,439 --> 00:08:35,480
But while Mak is familiar
with his flavours,
169
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his hand-piped peacock feather design
will be a step into the unknown.
170
00:08:39,400 --> 00:08:41,319
I've never decorated them before.
171
00:08:43,559 --> 00:08:46,720
So, a world exclusive.
[chuckles nervously]
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00:08:46,800 --> 00:08:50,000
My one's called
Feathered Chocolate Mango Florentines.
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00:08:50,800 --> 00:08:52,680
I really enjoy eating all things mango,
174
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that's why I wanted to put mango in there.
175
00:08:55,400 --> 00:08:58,160
[Noel] When not experimenting
with exotic flavours,
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00:08:58,240 --> 00:09:02,800
Dave and his girlfriend Stacey enjoy walks
with their Japanese hunting dog, Yoki.
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00:09:02,880 --> 00:09:06,280
Come on, then, you pain.
He wasn't gonna come back.
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00:09:06,920 --> 00:09:09,000
[Noel] He's celebrating his love of mango
179
00:09:09,079 --> 00:09:13,480
with Florentines containing a mix of nuts
and sesame seeds for added crunch.
180
00:09:13,560 --> 00:09:17,160
He'll decorate each biscuit
by feathering three types of chocolate.
181
00:09:17,240 --> 00:09:22,480
I've weighed out each scoop,
so each scoop is about 25 or 26 grams,
182
00:09:22,560 --> 00:09:25,319
so, hopefully, they should all come out
nice and uniform.
183
00:09:26,240 --> 00:09:29,640
-[Noel] Whether the bakers use moulds...
-I'm using these rings.
184
00:09:29,720 --> 00:09:31,880
[Noel] ...or choose to go freehand,
185
00:09:31,959 --> 00:09:35,800
Paul and Prue will demand consistency
in size and shape across the batch.
186
00:09:35,880 --> 00:09:38,160
I make my Florentines the traditional way.
187
00:09:38,240 --> 00:09:41,480
So, I've really gotta make sure
that I measure out the biscuit.
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00:09:41,560 --> 00:09:45,000
[Lottie] This is a cake pop scoop
to get my quantities right.
189
00:09:45,079 --> 00:09:46,560
Bake Off, supposed to be identical.
190
00:09:46,640 --> 00:09:49,600
[Mark] I'm being precise
and weighing 18 grams into each mould.
191
00:09:49,680 --> 00:09:52,400
They want perfection.
They want 36 identical Florentines.
192
00:09:52,480 --> 00:09:55,240
About three quarters of a teaspoon
to a teaspoon in each one.
193
00:09:55,319 --> 00:09:57,319
Some people measure.
I haven't got the patience.
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00:09:58,480 --> 00:10:01,000
I don't want them too chunky
because they won't snap.
195
00:10:01,079 --> 00:10:03,560
I'll be honest,
I haven't made Florentines before.
196
00:10:03,640 --> 00:10:06,720
I'm from Gravesend.
Hobnobs are posh where I'm from.
197
00:10:06,800 --> 00:10:10,319
[Matt] At home in Kent,
Laura isn't the only baker.
198
00:10:10,400 --> 00:10:13,319
She shares her passion and pizza oven
with husband Matt.
199
00:10:13,400 --> 00:10:15,520
-[laughs]
-Oh, brilliant. Cheers.
200
00:10:15,600 --> 00:10:18,400
[Matt] A self-confessed
salted caramel addict,
201
00:10:18,480 --> 00:10:21,800
Laura will coat her almond,
pecan and raisin Florentines
202
00:10:21,880 --> 00:10:23,000
in sweet milk chocolate.
203
00:10:23,079 --> 00:10:26,280
[Laura] Because it's quite salty,
dark chocolate was too rich,
204
00:10:26,360 --> 00:10:28,439
so I chose milk chocolate as a base.
205
00:10:28,520 --> 00:10:32,760
My family, when I've made these,
have just absolutely devoured them.
206
00:10:33,400 --> 00:10:36,720
[Noel] Lottie has also decided
to go with a family favourite.
207
00:10:36,800 --> 00:10:39,640
[Lottie] I am making
quarantine Florentines
208
00:10:39,720 --> 00:10:44,000
for my grandparents
because it is their favourite biscuit.
209
00:10:44,880 --> 00:10:45,880
Nana and Papa.
210
00:10:45,959 --> 00:10:49,640
[Noel] Although Lottie's grandparents live
down the road from her in Littlehampton,
211
00:10:49,720 --> 00:10:52,480
it's been six months
since she's been able to give them a hug.
212
00:10:52,560 --> 00:10:54,959
-[Lottie] I love you!
-[both] I love you, too.
213
00:10:55,040 --> 00:10:56,400
I'll FaceTime you later.
214
00:10:56,480 --> 00:10:58,640
[Noel] Her grandparents'
favourite Florentines
215
00:10:58,719 --> 00:11:02,959
are a classic combination of chopped nuts,
ginger and sour cherries.
216
00:11:03,040 --> 00:11:07,040
But when it comes to decoration,
Lottie's taking an abstract approach.
217
00:11:07,120 --> 00:11:10,560
If you're doing
Jackson Pollock-esque splashes,
218
00:11:10,640 --> 00:11:12,160
will they all be uniform?
219
00:11:12,240 --> 00:11:14,800
-[laughs] No.
-Absolutely not.
220
00:11:14,880 --> 00:11:16,959
That's why I'm doing
Jackson Pollock splashes.
221
00:11:17,040 --> 00:11:19,880
-A uniform mess.
-A uniform mess. Exactly, Paul.
222
00:11:21,280 --> 00:11:23,839
Bakers, you are halfway through...
223
00:11:24,400 --> 00:11:25,319
[exhales] Right.
224
00:11:25,400 --> 00:11:27,719
-...your lives.
-How's it going?
225
00:11:27,800 --> 00:11:30,079
[Mak] Right. In they go.
226
00:11:31,360 --> 00:11:33,920
[Matt] Because they contain so much sugar,
227
00:11:34,000 --> 00:11:38,400
judging the bake time of their Florentines
will test the bakers to their limit.
228
00:11:38,480 --> 00:11:41,319
Those are going in
at 180 for seven minutes.
229
00:11:41,400 --> 00:11:43,199
These are going in for 12 minutes.
230
00:11:43,280 --> 00:11:46,560
Eleven minutes on the top shelf
and eleven and a half on the bottom.
231
00:11:46,640 --> 00:11:49,079
I have to be really careful
about the timing of these
232
00:11:49,160 --> 00:11:51,120
'cause they can go over really quickly.
233
00:11:51,839 --> 00:11:55,240
Twelve and a half minutes.
Actually, 12 minutes and 26 seconds.
234
00:11:55,319 --> 00:11:58,800
I don't really do precision,
but I realised it's definitely called for.
235
00:11:58,880 --> 00:12:03,079
[Matt] While most of the bakers
have their first batch of biscuits baking...
236
00:12:03,160 --> 00:12:04,480
I'm sorry, but I'm panicking.
237
00:12:05,040 --> 00:12:07,360
[Matt] ...Hermine is still moulding hers.
238
00:12:07,439 --> 00:12:09,120
I'm a little bit behind.
239
00:12:09,199 --> 00:12:12,760
[Matt] Born and raised in West Africa
on her mother's pineapple farm,
240
00:12:12,839 --> 00:12:15,800
Hermine moved to London
almost 20 years ago
241
00:12:15,880 --> 00:12:17,480
and is studying to become an accountant.
242
00:12:17,560 --> 00:12:20,120
Think I've done enough for today.
I need a break.
243
00:12:20,199 --> 00:12:23,319
[Matt] She's adding shredded dried mango
and coconut flakes
244
00:12:23,400 --> 00:12:26,640
to her Florentines,
which she'll coat in ruby chocolate
245
00:12:26,719 --> 00:12:28,640
and decorate with spray-painted trees.
246
00:12:28,719 --> 00:12:32,400
I'm worried about getting the snap
because, to be honest,
247
00:12:32,480 --> 00:12:34,400
er, mine were quite chewy.
248
00:12:34,480 --> 00:12:37,760
Apparently, Paul Hollywood
likes them with the snap,
249
00:12:37,839 --> 00:12:40,480
so, yeah, bit nervous about that.
250
00:12:43,599 --> 00:12:47,079
[Noel] Perfecting a batch
of 36 identical biscuits
251
00:12:47,160 --> 00:12:50,959
will require the bakers
to walk a time and temperature tightrope.
252
00:12:51,040 --> 00:12:54,520
In practice, I took 'em out too soon,
so waiting for that golden colour.
253
00:12:54,599 --> 00:12:57,319
I'm not quite sure
when they're going to be done.
254
00:12:57,400 --> 00:12:58,880
Are they done, are they not?
255
00:12:58,959 --> 00:13:01,480
It's just a hard one to call.
Gotta get that snap.
256
00:13:02,120 --> 00:13:03,199
[Noel] Misjudge either...
257
00:13:03,280 --> 00:13:04,520
Let's see how they look.
258
00:13:04,599 --> 00:13:08,160
[Noel] ...and any chance of achieving
uniform texture and colour...
259
00:13:08,240 --> 00:13:10,280
-Oh.
-[Noel] ...will go up in smoke.
260
00:13:10,360 --> 00:13:11,360
I'm not happy with them.
261
00:13:11,439 --> 00:13:14,400
They're not as brown
as I thought they would be at this stage.
262
00:13:15,040 --> 00:13:17,000
Bottom ones just need a minute longer.
263
00:13:17,079 --> 00:13:17,920
[crunching]
264
00:13:18,000 --> 00:13:19,560
[Lottie] That sounded crunchy.
265
00:13:19,640 --> 00:13:22,640
I cooked them for longer today,
which gives it a good snap.
266
00:13:23,520 --> 00:13:25,319
[Dave] I'm 90% sure they've got snap.
267
00:13:25,880 --> 00:13:27,319
Second batch in.
268
00:13:27,400 --> 00:13:30,079
They're just great. I'm happy with them.
269
00:13:30,680 --> 00:13:32,240
I'm thinking, are they even?
270
00:13:32,319 --> 00:13:33,599
Is that round?
271
00:13:33,680 --> 00:13:36,000
[Laura] What's Paul Hollywood gonna say?
272
00:13:36,920 --> 00:13:38,680
[Rowan] They seem rather gooey.
273
00:13:39,599 --> 00:13:42,520
Erm, my Florentines,
they're inspired by my grandmother,
274
00:13:42,599 --> 00:13:46,599
who had a very lovely garden,
and who was a very good, homely cook.
275
00:13:47,400 --> 00:13:48,360
Very beautiful.
276
00:13:48,439 --> 00:13:50,880
[Matt] A keen gardener himself,
when he's not pruning,
277
00:13:50,959 --> 00:13:55,199
Rowan can be found bringing out the shine
on his large collection of antiques.
278
00:13:55,280 --> 00:13:56,319
That's a bit better.
279
00:13:56,400 --> 00:13:58,680
[Matt] In homage
to his grandmother's garden,
280
00:13:58,760 --> 00:14:03,240
Rowan's colourful Florentines
feature a trio of vibrant dried fruits.
281
00:14:03,319 --> 00:14:04,959
But when it comes to decoration,
282
00:14:05,040 --> 00:14:08,520
he's had to look no further
than his own flamboyant wardrobe.
283
00:14:08,599 --> 00:14:11,839
I'm coating them
with modelling chocolate waistcoats.
284
00:14:11,920 --> 00:14:13,920
Which is in honour
of your waistcoat collection.
285
00:14:14,000 --> 00:14:15,560
It is. And my garden on the back.
286
00:14:15,640 --> 00:14:17,360
-[laughs] Yes.
-[Prue] Oh, lovely.
287
00:14:17,439 --> 00:14:20,640
-How many waistcoats have you got?
-About a dozen or so.
288
00:14:20,719 --> 00:14:25,319
I've got an 18th century one,
embroidered in France in about 1780,
289
00:14:25,400 --> 00:14:26,439
which is beautiful.
290
00:14:26,520 --> 00:14:28,880
Paul, this is what
posh people talk about, isn't it?
291
00:14:28,959 --> 00:14:30,240
[laughs]
292
00:14:30,319 --> 00:14:31,719
This is going right over my head.
293
00:14:34,760 --> 00:14:36,400
[Matt] With their biscuits cooling,
294
00:14:36,479 --> 00:14:39,079
the bakers can turn their attention
to chocolate.
295
00:14:39,640 --> 00:14:42,319
Gotta love the smell of chocolate.
[chuckles]
296
00:14:42,400 --> 00:14:44,880
[Peter] I'm topping my Florentines
with caramelized white chocolate.
297
00:14:44,959 --> 00:14:46,040
You bake it in the oven,
298
00:14:46,120 --> 00:14:49,360
then it takes on a really dark,
caramelly colour and flavour
299
00:14:49,439 --> 00:14:51,800
and it tastes so, so good.
300
00:14:51,880 --> 00:14:54,920
[Mak] I'm just melting some chocolate
and I'm tempering.
301
00:14:55,000 --> 00:14:56,479
Tempering gives it that snap.
302
00:14:56,560 --> 00:14:59,120
It's a frustrating process,
especially for white chocolate.
303
00:14:59,199 --> 00:15:00,319
It's very precise.
304
00:15:00,400 --> 00:15:02,520
Keep stirring this
'cause it's really hot, still.
305
00:15:02,599 --> 00:15:05,400
Couple of degrees out, you have
to start the whole process again.
306
00:15:05,479 --> 00:15:08,560
That looks delicious.
I'd sort of like to get in that.
307
00:15:08,640 --> 00:15:10,479
I could stick my head in a bucket of that.
308
00:15:10,560 --> 00:15:14,000
If I was an insect,
I'd get in that, like a sort of hot tub.
309
00:15:15,479 --> 00:15:18,599
[Matt] But with her Florentines
only just out of the oven...
310
00:15:18,680 --> 00:15:20,959
-[gasping]
-[Matt] ...Hermine is playing catch-up.
311
00:15:21,040 --> 00:15:22,839
[Hermine] Stabbing the Florentines.
312
00:15:23,400 --> 00:15:24,760
Please!
313
00:15:25,719 --> 00:15:28,959
[Marc] It's, er, ruby chocolate,
and I only discovered it a few months ago.
314
00:15:29,040 --> 00:15:30,479
And I was really surprised
about the flavour.
315
00:15:30,560 --> 00:15:31,760
Almost like white chocolate,
316
00:15:31,839 --> 00:15:34,280
but then you've got lovely sourness
coming through at the end.
317
00:15:34,360 --> 00:15:35,839
[Matt] Now a sculptor,
318
00:15:35,920 --> 00:15:39,360
Marc spent many years
working as a landscape photographer,
319
00:15:39,439 --> 00:15:42,400
a passion he now shares
with youngest daughter, Rosie.
320
00:15:42,479 --> 00:15:43,479
Brilliant.
321
00:15:43,560 --> 00:15:45,880
[Matt] Not only is Marc
using ruby chocolate
322
00:15:45,959 --> 00:15:47,880
to give his Florentines extra flavour,
323
00:15:47,959 --> 00:15:51,160
but he's adding ginger
to give his square-shaped biscuits a kick.
324
00:15:51,240 --> 00:15:53,360
What do you think of the shape?
Nice, isn't it?
325
00:15:53,439 --> 00:15:54,640
[Noel] I like the square shape.
326
00:15:54,719 --> 00:15:57,280
I've never, ever seen a square before,
327
00:15:57,359 --> 00:16:00,599
so I'm very...
Very excited about these biscuits.
328
00:16:00,680 --> 00:16:02,120
-It's a completely new concept.
-Yeah.
329
00:16:02,199 --> 00:16:04,959
'Cause I don't... I'm learning shapes.
330
00:16:05,040 --> 00:16:07,560
-You know rhombus, don't you?
-[Matt] I know rhombus.
331
00:16:07,640 --> 00:16:09,319
-Cuboid?
-I don't know cuboid.
332
00:16:09,400 --> 00:16:12,120
-[Noel] You know circle.
-But I don't know semi-circles.
333
00:16:12,199 --> 00:16:13,800
-No.
-[Matt] I'm not onto them yet.
334
00:16:13,880 --> 00:16:16,400
-We'll do that later.
-We'll learn it later.
335
00:16:17,719 --> 00:16:22,800
Sweet, lovely bakers, you do be
having 30 of minutes remainings.
336
00:16:22,880 --> 00:16:23,839
[high-pitched] Yes!
337
00:16:23,920 --> 00:16:24,839
How marvellous.
338
00:16:24,920 --> 00:16:25,959
[blows raspberry]
339
00:16:26,640 --> 00:16:29,760
Oh, I'm melting chocolate.
No time to think.
340
00:16:29,839 --> 00:16:32,120
[clicks tongue]
I put some colour in this chocolate.
341
00:16:32,199 --> 00:16:35,560
It's just gone a bit solid,
so I'm gonna reheat them.
342
00:16:35,640 --> 00:16:37,160
I'm just slightly short of time.
343
00:16:37,240 --> 00:16:38,719
[Rowan] Lots of little waistcoats.
344
00:16:38,800 --> 00:16:42,040
There's a huge amount of work to do.
I'm always very ambitious.
345
00:16:44,439 --> 00:16:48,280
[Lottie] I'm just going for
the standard dunk. Dunk and wipe.
346
00:16:49,400 --> 00:16:52,959
[Peter] A dip, a swipe and trying
to make them as neat as possible.
347
00:16:54,560 --> 00:16:59,000
[Marc] What I'm aiming to do is
just get a really thin layer on here,
348
00:16:59,079 --> 00:17:02,040
sit the biscuits on, and then
the chocolate will set beautifully,
349
00:17:02,120 --> 00:17:03,760
but they won't give me any stress.
350
00:17:03,839 --> 00:17:05,359
-[clattering]
-Oh, gosh.
351
00:17:06,560 --> 00:17:08,359
It's going well, isn't it? [laughs]
352
00:17:09,240 --> 00:17:12,520
[rapping] ♪ Bakers
You've got 15 minutes left ♪
353
00:17:12,599 --> 00:17:14,200
You see if you communicate through rap...
354
00:17:14,280 --> 00:17:15,960
-Right.
-...the kids really take it in.
355
00:17:16,040 --> 00:17:17,240
-They take it in better.
-Yeah.
356
00:17:18,760 --> 00:17:20,040
Let's get them decorated.
357
00:17:22,159 --> 00:17:23,639
[Linda] I like to make flowers.
358
00:17:23,720 --> 00:17:24,879
It's very therapeutic.
359
00:17:24,960 --> 00:17:29,280
And I strive to get them as fine as I can
so that they look real.
360
00:17:29,360 --> 00:17:30,919
-[Matt] Look at these.
-[Hermine] Ooh!
361
00:17:31,000 --> 00:17:34,840
I like foods that are pink.
Apart from taramasalata.
362
00:17:34,919 --> 00:17:37,200
-How's it all going?
-[Hermine] Not too well.
363
00:17:37,280 --> 00:17:39,080
I don't know if they'll set in time.
364
00:17:43,320 --> 00:17:44,320
[Marc] Not bad.
365
00:17:45,440 --> 00:17:46,600
I went to art school for this.
366
00:17:49,040 --> 00:17:50,760
Slightly tight, to be quite honest.
367
00:17:51,639 --> 00:17:53,280
[Rowan] Speed is of the essence.
368
00:17:59,280 --> 00:18:00,320
[Sura] How long have we got?
369
00:18:00,399 --> 00:18:03,960
Bakers, you have... one minute left.
370
00:18:09,360 --> 00:18:11,240
Hiding the worst ones at the bottom.
371
00:18:11,960 --> 00:18:14,760
They look identical. Very happy.
372
00:18:17,960 --> 00:18:20,120
It would've been nice
to finish more of them.
373
00:18:20,919 --> 00:18:22,159
What a disaster.
374
00:18:22,240 --> 00:18:24,560
-[Mark] Want me to count them?
-[Lottie] Could you?
375
00:18:26,399 --> 00:18:28,639
-[Mark] You need one more.
-One, two, three, four, five.
376
00:18:28,720 --> 00:18:29,800
It's 36, isn't it?
377
00:18:29,879 --> 00:18:32,120
Thirty-five, thirty-six.
I've got 37. I'll eat one.
378
00:18:32,200 --> 00:18:35,040
Bakers, your time is up.
379
00:18:36,040 --> 00:18:38,879
Step away from your chocolate Florentines.
380
00:18:38,960 --> 00:18:40,399
Get them on your plate quick.
381
00:18:40,480 --> 00:18:42,200
-Mak.
-Sorry.
382
00:18:42,280 --> 00:18:43,560
[exhales]
383
00:18:44,120 --> 00:18:46,159
-Wow.
-Looks good, looks good.
384
00:18:46,240 --> 00:18:47,480
[exhales tiredly]
385
00:18:49,080 --> 00:18:50,840
[Hermine] Oh, mine didn't go well.
386
00:18:50,919 --> 00:18:51,760
No?
387
00:18:52,520 --> 00:18:53,720
They look good, though.
388
00:19:02,879 --> 00:19:07,520
[Matt] The bakers' Florentines
will now be judged by Prue and Paul.
389
00:19:08,560 --> 00:19:09,879
-Hello, Dave.
-Hello.
390
00:19:14,120 --> 00:19:15,560
[Noel] It's like a Magic Eye poster.
391
00:19:15,639 --> 00:19:17,120
[all laugh]
392
00:19:17,200 --> 00:19:19,760
'Cause of my jumper,
thought I was back on the rave scene.
393
00:19:19,840 --> 00:19:24,120
You've done well with the feathering.
Three colours is quite difficult.
394
00:19:24,200 --> 00:19:25,960
-[Paul] Good snap.
-[Noel] Massive snap.
395
00:19:30,080 --> 00:19:31,560
You have the snap. Flavour's good.
396
00:19:31,639 --> 00:19:33,560
You can taste the nuts and mango.
It all works.
397
00:19:33,639 --> 00:19:35,159
Sesame seed, too, which I love.
398
00:19:35,240 --> 00:19:37,399
I just think
you needed more texture in there.
399
00:19:37,480 --> 00:19:38,320
Yeah.
400
00:19:38,399 --> 00:19:40,879
I love the dark chocolate.
It's a nice biscuit.
401
00:19:40,960 --> 00:19:42,440
-Thank you.
-[Prue] Good.
402
00:19:48,120 --> 00:19:51,320
Looks a little bit lumpy. Too lumpy.
403
00:19:51,399 --> 00:19:55,639
Yes, I remember worrying a bit
about your very large nuts.
404
00:19:55,720 --> 00:19:58,720
-Mainly because...
-[all laughing]
405
00:20:01,760 --> 00:20:02,600
[Paul groans]
406
00:20:03,480 --> 00:20:04,639
Right.
407
00:20:05,720 --> 00:20:07,480
It snaps, though.
408
00:20:09,000 --> 00:20:10,919
The white chocolate is quite dominant.
409
00:20:11,000 --> 00:20:14,159
It needed something else.
Maybe a bit more fruit in there.
410
00:20:14,240 --> 00:20:15,639
-Could be better.
-Okay.
411
00:20:15,720 --> 00:20:16,919
Thank you.
412
00:20:20,159 --> 00:20:22,720
-That's a pretty classic Florentine.
-[Laura] Yeah.
413
00:20:23,879 --> 00:20:25,000
[Prue] Snaps quite well.
414
00:20:26,280 --> 00:20:28,760
-I love that for flavours.
-Yes!
415
00:20:28,840 --> 00:20:31,240
I think the issue is
you want something bitter.
416
00:20:31,320 --> 00:20:35,040
If you'd kept it to dark chocolate,
you would've been on a winner.
417
00:20:35,120 --> 00:20:36,919
But otherwise, that's a great Florentine.
418
00:20:37,000 --> 00:20:38,159
-Thank you.
-Great, thank you.
419
00:20:38,240 --> 00:20:39,080
-Well done.
-Thanks.
420
00:20:43,000 --> 00:20:44,280
[Paul] Have you practised these?
421
00:20:44,360 --> 00:20:45,840
-Yes.
-Have you done them in the time?
422
00:20:45,919 --> 00:20:47,399
-No.
-Right.
423
00:20:47,480 --> 00:20:49,000
Do you remember what we said last week?
424
00:20:49,080 --> 00:20:52,040
-Entirely.
-So my question is why did you do it?
425
00:20:52,120 --> 00:20:53,639
-Course I have.
-Because I like them.
426
00:20:55,000 --> 00:20:57,320
[Prue] Anyway, it certainly does not snap.
427
00:20:57,399 --> 00:20:59,720
-No.
-I love the flavours of it.
428
00:20:59,800 --> 00:21:02,560
-It's not baked enough.
-The idea of the waistcoats, I love.
429
00:21:02,639 --> 00:21:05,480
But, honestly, that modelling chocolate
ruins the biscuit.
430
00:21:05,560 --> 00:21:07,320
-[Rowan] Okay.
-[Prue] It's so sweet.
431
00:21:07,399 --> 00:21:10,520
Great flavours. Again, simplify things
to get it done in time.
432
00:21:10,600 --> 00:21:12,440
He's a dreamer. Don't stop dreaming.
433
00:21:12,520 --> 00:21:14,440
-But thank you anyway.
-[Prue laughing]
434
00:21:17,760 --> 00:21:19,720
[Prue] They look so sweet,
like little boats.
435
00:21:21,080 --> 00:21:22,679
[Paul] Looks amazing.
436
00:21:24,679 --> 00:21:25,720
Mmm!
437
00:21:26,360 --> 00:21:30,679
The crunch from the nuts is gorgeous.
You get a bit of saffron in there as well.
438
00:21:30,760 --> 00:21:33,960
You've created a beautiful,
well-balanced Florentine.
439
00:21:34,040 --> 00:21:37,040
It's lovely.
The only problem is we asked for a...
440
00:21:37,600 --> 00:21:38,720
-Snap. Yeah.
-[Prue] Snap.
441
00:21:38,800 --> 00:21:41,240
-And what's the tea?
-[Sura] Cardamom tea.
442
00:21:42,040 --> 00:21:44,280
-[Paul] That's delicious.
-[Prue] Lovely.
443
00:21:44,360 --> 00:21:46,480
-Can I take it with me?
-Thank you so much.
444
00:21:51,439 --> 00:21:54,320
You've got the colour
of a sticky toffee pudding.
445
00:21:54,399 --> 00:21:56,040
-[Peter] Yeah.
-Smells like one, too.
446
00:21:56,120 --> 00:21:57,600
[Paul] Ooh, bit of a bend.
447
00:22:00,520 --> 00:22:03,960
The flavour's delicious.
I've never had anything like it.
448
00:22:04,040 --> 00:22:06,040
Particularly like that white chocolate.
449
00:22:06,120 --> 00:22:07,840
I love that caramel flavour.
450
00:22:07,919 --> 00:22:09,600
You're clever with your ideas.
451
00:22:09,679 --> 00:22:12,679
You've come up with something
that's truly unique. Thank you.
452
00:22:13,639 --> 00:22:17,120
[softly] That was touching, mate.
That smells delicious.
453
00:22:18,480 --> 00:22:21,080
But as we all know, eating's cheating, so...
454
00:22:21,159 --> 00:22:22,320
[chuckles softly]
455
00:22:25,040 --> 00:22:26,560
[Paul] They're a bit scruffy.
456
00:22:26,639 --> 00:22:28,320
Time wasn't on my side.
457
00:22:28,399 --> 00:22:29,320
[Prue grunting]
458
00:22:30,960 --> 00:22:34,399
-[laughs]
-You needed slightly longer in the oven.
459
00:22:35,439 --> 00:22:37,960
There's something tough in there.
Is it the mango?
460
00:22:38,040 --> 00:22:39,560
Probably, yes.
461
00:22:39,639 --> 00:22:41,000
Hmm.
462
00:22:41,080 --> 00:22:43,280
-It's like leather.
-Oh, God, this is agonising.
463
00:22:44,520 --> 00:22:47,280
The mango needs to be soaked
'cause it's just too chewy.
464
00:22:47,360 --> 00:22:49,240
-But love the flavour of it.
-Thank you.
465
00:22:52,840 --> 00:22:55,439
[Prue] It's very pretty
and neat as anything.
466
00:22:55,520 --> 00:22:58,200
Unique. Unusual to use the ruby chocolate.
467
00:22:58,280 --> 00:23:00,120
-Yeah.
-I do like the uniformity.
468
00:23:00,200 --> 00:23:02,639
-Thank you.
-[Prue] It isn't going to snap, though.
469
00:23:02,720 --> 00:23:04,040
[Marc] Yeah.
470
00:23:05,679 --> 00:23:08,879
[Paul] Ruby chocolate's quite tart
and blends well with ginger.
471
00:23:08,960 --> 00:23:10,280
You've got a nice flavour.
472
00:23:10,360 --> 00:23:14,720
I love the sour cherries. Very surprising,
very original and very delicious.
473
00:23:14,800 --> 00:23:16,560
-Brilliant. I'll take that.
-[Prue] Well done.
474
00:23:16,639 --> 00:23:17,800
-Well done.
-Thank you.
475
00:23:25,399 --> 00:23:29,919
I think you've lost in the appearance
what a Florentine is.
476
00:23:30,000 --> 00:23:32,480
You should be able
to see much more texture.
477
00:23:32,560 --> 00:23:34,840
You're not getting that,
it's flat as a pancake.
478
00:23:34,919 --> 00:23:36,360
[Prue] I bet it tastes nice.
479
00:23:37,360 --> 00:23:38,760
And it has a snap.
480
00:23:38,840 --> 00:23:40,560
[Paul] Ginger tastes strong, which I like.
481
00:23:40,639 --> 00:23:43,000
It's like having, erm, ginger brandy snap.
482
00:23:43,080 --> 00:23:45,960
It's a delicious biscuit,
but it is not a Florentine.
483
00:23:46,040 --> 00:23:47,760
-Okay.
-[Paul] Thank you, Linda.
484
00:23:55,000 --> 00:23:56,120
What's the decoration?
485
00:23:56,200 --> 00:23:58,840
Supposed to be, er,
a sort of, of a peacock effect.
486
00:23:58,919 --> 00:24:01,800
Peacock? Thought it was a tennis racquet
to celebrate Wimbledon.
487
00:24:01,879 --> 00:24:02,960
Yes, it was.
488
00:24:03,040 --> 00:24:05,080
[Paul laughs]
489
00:24:05,159 --> 00:24:06,320
[Prue] They're gooey.
490
00:24:06,399 --> 00:24:08,720
Could've stayed in there
another five minutes.
491
00:24:08,800 --> 00:24:11,760
-You soaked your mango, didn't you?
-Yeah.
492
00:24:11,840 --> 00:24:14,360
I imagine that contributed
to a sort of sogginess.
493
00:24:14,439 --> 00:24:16,760
I like the flavours,
but it's not a Florentine.
494
00:24:16,840 --> 00:24:17,879
Never mind. Thank you, Mak.
495
00:24:17,960 --> 00:24:19,520
-Thank you.
-Thank you.
496
00:24:23,520 --> 00:24:25,560
I have to say, I think they look good.
497
00:24:25,639 --> 00:24:26,639
Thank you.
498
00:24:26,720 --> 00:24:30,639
You've got a good tempered chocolate,
and I like the top, classic Florentine.
499
00:24:30,720 --> 00:24:32,439
You've got a nice shine, it's busy,
500
00:24:32,520 --> 00:24:34,600
and that's what a Florentine
should look like.
501
00:24:36,280 --> 00:24:37,280
Bit of a snap.
502
00:24:37,360 --> 00:24:40,800
It's chocolatey, it's nutty.
Love the sour cherry.
503
00:24:40,879 --> 00:24:41,919
It's delicious.
504
00:24:42,000 --> 00:24:45,639
The ginger and the cherry
with the dark chocolate is just fantastic.
505
00:24:45,720 --> 00:24:47,919
And it does snap, it's nice and thin.
506
00:24:48,000 --> 00:24:49,760
Can't find fault with them, really.
507
00:24:56,480 --> 00:24:57,320
[Lottie gasps]
508
00:24:57,879 --> 00:25:00,080
-Well done.
-Thank you.
509
00:25:01,879 --> 00:25:03,840
I'll take that one with me. Thank you.
510
00:25:03,919 --> 00:25:04,760
[Noel laughs]
511
00:25:04,840 --> 00:25:06,240
[exhales in relief]
512
00:25:08,919 --> 00:25:10,120
[softly] What?
513
00:25:10,760 --> 00:25:11,800
As if!
514
00:25:11,879 --> 00:25:14,000
[in normal voice] Completely mad. [gasps]
515
00:25:14,679 --> 00:25:15,800
Imagine, me?
516
00:25:17,520 --> 00:25:19,000
Never gonna wash my hand again.
517
00:25:19,080 --> 00:25:21,320
I like my fruit chunky,
but what can I say?
518
00:25:21,399 --> 00:25:24,679
They're the experts.
If they're not right, they're not right.
519
00:25:24,760 --> 00:25:26,199
I'm just disappointed.
520
00:25:26,280 --> 00:25:28,560
[Dave] That went well. I did get a snap.
521
00:25:28,639 --> 00:25:30,760
That's what I was going for, the snap.
522
00:25:30,840 --> 00:25:33,439
[Rowan] The concept was good,
but too ambitious.
523
00:25:33,520 --> 00:25:35,399
I shall endeavour to take the advice.
524
00:25:36,000 --> 00:25:38,760
It could've gone better.
I've just gotta stay calm.
525
00:25:38,840 --> 00:25:40,120
Just put this morning behind me
526
00:25:40,199 --> 00:25:41,879
and look forward to this afternoon.
527
00:25:47,600 --> 00:25:50,679
[Matt] The bakers were able to
practise their signature bakes,
528
00:25:50,760 --> 00:25:54,560
but have no idea
what technical mystery lies ahead.
529
00:25:58,120 --> 00:26:01,120
Bakers, it's time
for your technical challenge,
530
00:26:01,199 --> 00:26:03,320
which today has been set by Prue.
531
00:26:03,399 --> 00:26:05,040
Prue, any words of advice?
532
00:26:05,120 --> 00:26:06,280
This is a classic.
533
00:26:06,840 --> 00:26:10,040
So read your recipe, no going off-piste.
534
00:26:10,120 --> 00:26:12,600
[Noel] Your technical challenge
will be judged blind,
535
00:26:12,679 --> 00:26:15,320
so we're gonna have to ask
the judges to leave the tent.
536
00:26:15,399 --> 00:26:16,360
Off you pop.
537
00:26:16,919 --> 00:26:18,679
Let's say things about them
while they're gone.
538
00:26:18,760 --> 00:26:20,720
[Noel and Sura chuckle]
539
00:26:20,800 --> 00:26:26,120
Prue would like you to make
12 hand-shaped coconut macaroons.
540
00:26:26,679 --> 00:26:29,399
Six of them must be drizzled
and filled with chocolate
541
00:26:29,480 --> 00:26:33,120
and six of them must be piped
with a delicious mango curd.
542
00:26:33,199 --> 00:26:34,800
[Matt] Sounds quite involved.
543
00:26:34,879 --> 00:26:37,800
If I were you, I'd just go out
and buy some, much easier.
544
00:26:37,879 --> 00:26:39,159
-It doesn't work like that.
-Oh.
545
00:26:39,240 --> 00:26:40,879
-[chuckles]
-[Noel] They must be crispy
546
00:26:40,960 --> 00:26:44,000
and golden on the outside,
but chewy on the inside.
547
00:26:44,080 --> 00:26:45,800
You've got an hour and 45 minutes.
548
00:26:45,879 --> 00:26:47,600
-On your marks.
-[in opera voice] Get set.
549
00:26:47,679 --> 00:26:48,520
Go to the shops.
550
00:26:48,600 --> 00:26:49,800
-Or bake.
-Or bake.
551
00:26:50,639 --> 00:26:52,120
[cutlery clattering]
552
00:26:52,679 --> 00:26:54,120
[Rowan] Oh, Jesus.
553
00:26:54,199 --> 00:26:56,080
Macaroons? I've got no idea, mate.
554
00:26:56,159 --> 00:26:58,240
I don't think I've eaten one,
let alone made one.
555
00:26:58,320 --> 00:26:59,639
This is gonna be interesting.
556
00:26:59,720 --> 00:27:02,240
I'm familiar with macaroons
557
00:27:02,320 --> 00:27:05,840
and I've made them once
a very long time ago, but not filled.
558
00:27:05,919 --> 00:27:09,360
I've made these, er,
with my mum before, but donkeys ago.
559
00:27:09,439 --> 00:27:11,360
[Rowan] Haven't had macaroons for years.
560
00:27:11,439 --> 00:27:13,080
They're okay, but they
get stuck in your teeth.
561
00:27:14,080 --> 00:27:16,800
Prue, macaroons as
a technical challenge, good choice.
562
00:27:16,879 --> 00:27:19,199
-A favourite of mine.
-I know. I love them, too.
563
00:27:19,280 --> 00:27:21,480
They look so simple
and if you read the recipe,
564
00:27:21,560 --> 00:27:23,240
it's, "Oh, no problem with that."
565
00:27:23,320 --> 00:27:26,120
But I think they're trickier
than they sound.
566
00:27:26,199 --> 00:27:28,360
It's important to get the mixture right.
567
00:27:28,439 --> 00:27:30,199
We've given them coconut flakes
568
00:27:30,280 --> 00:27:33,600
which they need to put
in a processor, briefly.
569
00:27:33,679 --> 00:27:37,000
If they overdo it, they won't get
this nice, rough edge,
570
00:27:37,080 --> 00:27:39,960
they'll get a smooth paste
which will stick together
571
00:27:40,040 --> 00:27:41,399
and won't be nearly so pleasant.
572
00:27:41,480 --> 00:27:42,760
I think these look beautiful.
573
00:27:42,840 --> 00:27:46,600
They're all the same size, regardless
whether they're mango or chocolate.
574
00:27:46,679 --> 00:27:48,480
I think I'll try the mango first.
575
00:27:49,159 --> 00:27:51,320
As soon as you bite into it,
there's coconut.
576
00:27:51,399 --> 00:27:54,879
The mango is beautiful as well.
It's just the right consistency.
577
00:27:54,960 --> 00:27:58,240
Smooth as anything,
but it's set. It's not running.
578
00:27:58,320 --> 00:28:01,280
You have to pipe a wall around the edge.
579
00:28:01,360 --> 00:28:04,560
If you don't get high enough walls,
you don't get enough mango curd.
580
00:28:04,639 --> 00:28:06,159
Moving on to the chocolate.
581
00:28:06,240 --> 00:28:08,320
-Very neat lines on the top.
-[Prue] Hmm.
582
00:28:08,399 --> 00:28:09,919
And a good decent lump
583
00:28:10,000 --> 00:28:11,560
-of chocolate in there.
-[Paul] Mmm.
584
00:28:11,639 --> 00:28:13,600
It's gorgeous blended with the coconut.
585
00:28:13,679 --> 00:28:17,000
We've squeezed them a bit on time to get
this done. It is a challenge.
586
00:28:17,080 --> 00:28:20,439
The most important thing
is timing in the oven,
587
00:28:20,520 --> 00:28:23,760
because they need to be just golden brown,
588
00:28:23,840 --> 00:28:27,639
crunchy on the outside, slightly chewy
and sticky in the middle.
589
00:28:28,240 --> 00:28:32,040
The test is the colour.
Take it out when it looks like that.
590
00:28:32,120 --> 00:28:33,360
[Paul] There's nothing better.
591
00:28:33,439 --> 00:28:35,120
It takes me back to when I was a kid.
592
00:28:35,199 --> 00:28:36,959
Perfect with a great cup of tea.
593
00:28:38,879 --> 00:28:41,199
First instruction, make the mango curd.
594
00:28:42,439 --> 00:28:43,800
[Laura] It's a little mean.
595
00:28:44,360 --> 00:28:47,120
Trying to refresh my memory
of how to make a curd.
596
00:28:48,000 --> 00:28:50,639
So you've got mango puree
in there, caster sugar,
597
00:28:50,720 --> 00:28:52,840
you've got one egg and two yolks,
598
00:28:52,919 --> 00:28:55,360
bit of lime juice
and a bit of unsalted butter.
599
00:28:55,439 --> 00:28:58,480
And then very carefully cook it
over gentle heat.
600
00:28:58,560 --> 00:29:00,639
What I don't want is scrambled egg.
601
00:29:00,720 --> 00:29:02,159
Mango-flavoured scrambled egg.
602
00:29:02,240 --> 00:29:05,159
[Linda] Curd can take
a little while to thicken up.
603
00:29:06,199 --> 00:29:07,560
[Lottie] Smells nice.
604
00:29:08,560 --> 00:29:10,399
[Matt] Have you made macaroons before?
605
00:29:10,480 --> 00:29:12,600
No, I've made macarons before,
but not macaroons.
606
00:29:12,679 --> 00:29:14,120
-[Matt] They're a different food.
-Yes.
607
00:29:14,199 --> 00:29:16,919
They've added an extra letter
and called it "macaroons".
608
00:29:17,000 --> 00:29:17,919
They have.
609
00:29:18,000 --> 00:29:20,600
Next year, people will have
to make macarooons
610
00:29:20,679 --> 00:29:23,399
-'cause they'll add another letter to it.
-[chuckles]
611
00:29:23,480 --> 00:29:25,240
My curd is starting to thicken.
612
00:29:25,800 --> 00:29:28,720
It should be quite drippy,
but quite thick.
613
00:29:28,800 --> 00:29:30,840
It's important that
I do well in this challenge,
614
00:29:30,919 --> 00:29:34,000
so that's why I'm gonna be... extra careful.
615
00:29:34,760 --> 00:29:36,120
[Laura] I think that looks okay.
616
00:29:36,199 --> 00:29:37,080
Let's add the butter.
617
00:29:37,159 --> 00:29:40,280
If you add the cold butter
and then just keep whisking it in,
618
00:29:40,360 --> 00:29:43,199
it should go really nice
and silky and smooth... I think.
619
00:29:43,280 --> 00:29:45,399
Either that or I'm talking out my arse.
620
00:29:46,679 --> 00:29:49,720
[Rowan] It's thickening nicely now.
That doesn't look too bad.
621
00:29:49,800 --> 00:29:52,159
Mango curd has to chill. Keep it chill.
622
00:29:52,240 --> 00:29:55,480
[Laura] I'm trying to cool it quickly
by putting it in the freezer.
623
00:29:56,000 --> 00:29:59,240
My mango curd is in the fridge.
624
00:29:59,320 --> 00:30:01,639
"Using the round cutter as a guide,
625
00:30:01,720 --> 00:30:05,439
draw 12 circles on the rice paper
and then cut out the circles."
626
00:30:05,520 --> 00:30:06,840
[Lottie] Is this rice paper?
627
00:30:06,919 --> 00:30:09,800
-[Matt] Rice paper does look delicious.
-I never tried that.
628
00:30:09,879 --> 00:30:12,240
-You can... Yes, it's edibubble.
-[Hermine chuckles]
629
00:30:12,320 --> 00:30:14,760
[Mak] So far, so good.
I'm good at drawing circles.
630
00:30:14,840 --> 00:30:17,679
I'm just waiting for my curd
to thicken a bit more.
631
00:30:17,760 --> 00:30:18,959
Still a bit runny,
632
00:30:19,040 --> 00:30:21,959
and so I really need to crack on
with everything else.
633
00:30:22,040 --> 00:30:23,399
[sing-song] Glasses on.
634
00:30:23,480 --> 00:30:24,639
Mean business.
635
00:30:24,720 --> 00:30:26,320
Why is that? Hand shake?
636
00:30:26,399 --> 00:30:27,760
Come on, spill the dirt.
637
00:30:27,840 --> 00:30:30,080
-How did it feel when Hollywood...
-[Lottie] I--
638
00:30:30,159 --> 00:30:34,320
...his big, sausage-y fingers
gripped your pale...
639
00:30:34,399 --> 00:30:36,560
-Yeah. Thanks, yeah.
-...ET-like fingers?
640
00:30:36,639 --> 00:30:37,520
How did it feel?
641
00:30:37,600 --> 00:30:38,679
-I felt nothing.
-Angry?
642
00:30:38,760 --> 00:30:40,560
-I just felt shocked...
-You felt nothing?
643
00:30:40,639 --> 00:30:42,199
-And like--
-Cold, dead inside.
644
00:30:42,280 --> 00:30:44,199
No, I'm not dead inside, I just went numb.
645
00:30:44,280 --> 00:30:46,360
-I didn't know what was happening.
-[laughs]
646
00:30:46,439 --> 00:30:49,600
That's it, that's the pivotal moment
in your baking career.
647
00:30:49,679 --> 00:30:51,879
Yeah, that's it. I've peaked for sure.
648
00:30:53,399 --> 00:30:56,480
"For the macaroons, tip the shredded
coconut into the food processor
649
00:30:56,560 --> 00:30:58,800
and blitz until the flakes
are small enough to pipe."
650
00:30:59,520 --> 00:31:03,560
It's been very clear in the recipe
to not over-blitz the coconut,
651
00:31:03,639 --> 00:31:05,000
so trying to listen to that.
652
00:31:06,720 --> 00:31:08,320
I think that'll do.
653
00:31:09,760 --> 00:31:12,080
It's hard not to lose your nerve
when you look around
654
00:31:12,159 --> 00:31:13,840
and everyone else is miles ahead.
655
00:31:14,959 --> 00:31:18,199
But I was really worried
about leaving this curd for too long.
656
00:31:18,280 --> 00:31:19,159
I'm gonna go with that.
657
00:31:19,240 --> 00:31:23,199
"Add the almond extract, rice flour,
condensed milk and pulse."
658
00:31:23,280 --> 00:31:26,480
This is condensed milk, nice and sticky.
I love this.
659
00:31:26,560 --> 00:31:28,360
-[Matt] Could you drink that?
-[Mak] I have.
660
00:31:28,439 --> 00:31:30,399
-You've drunk condensed milk?
-I have.
661
00:31:30,480 --> 00:31:31,639
-[Matt] Really?
-I love it.
662
00:31:31,720 --> 00:31:33,120
I leave you in disgust.
663
00:31:33,199 --> 00:31:34,439
[chuckles]
664
00:31:34,520 --> 00:31:37,959
"Carefully fold whisked egg whites
into the coconut mixture."
665
00:31:38,040 --> 00:31:41,199
It's just gonna help raise
and keep them light.
666
00:31:41,280 --> 00:31:44,600
So, I guess it'll be kind of
like a meringue-y, chewy texture.
667
00:31:45,320 --> 00:31:47,159
[Mak] Now, I think that is done.
668
00:31:48,760 --> 00:31:51,719
[Matt] Bakers, you are halfway through.
669
00:31:51,800 --> 00:31:53,800
So basically, you have
52 and a half minutes left.
670
00:31:54,879 --> 00:31:56,240
[Mark] I'm running behind.
671
00:31:56,320 --> 00:31:58,560
So at the minute, I'm adding the coconut.
672
00:31:58,639 --> 00:32:01,199
I think there was time in the recipe
to make the curd properly,
673
00:32:01,280 --> 00:32:03,760
so I hope that I haven't just wasted that.
674
00:32:03,840 --> 00:32:04,679
[inhales sharply]
675
00:32:05,879 --> 00:32:11,240
"Spoon half of the mixture into a piping
bag fitted with a large star nozzle."
676
00:32:12,439 --> 00:32:15,959
The mixture looks yummy.
I kinda want to just eat the batter as is.
677
00:32:16,040 --> 00:32:18,439
Mmm, I'd quite like
a bit of rum in there, I think.
678
00:32:18,959 --> 00:32:20,679
Overall, mmm, nice.
679
00:32:20,760 --> 00:32:23,240
"Pipe a ring of coconut
around the edge of the rice paper."
680
00:32:23,320 --> 00:32:25,199
"Pipe a small amount
of mixture into the hole."
681
00:32:25,280 --> 00:32:28,360
[Rowan] So, you're making a little dish,
really, for the curd.
682
00:32:28,439 --> 00:32:32,560
I'm worried about how deep the hole
has to be in order to fit a filling in.
683
00:32:32,639 --> 00:32:35,080
It's quite pipeable,
so it's holding its shape.
684
00:32:36,360 --> 00:32:39,919
Come on, Laura, you know how to pipe.
I feel like mine's too thick.
685
00:32:40,000 --> 00:32:42,520
I wonder whether
I haven't made it fine enough.
686
00:32:42,600 --> 00:32:44,879
"For the remaining six macaroons,
687
00:32:44,959 --> 00:32:50,959
place a spoonful of coconut mixture
on the remaining discs and flatten."
688
00:32:51,040 --> 00:32:55,879
"Place a square of chocolate
into the centre of each coconut circle."
689
00:32:55,959 --> 00:33:00,560
Then I'm going to place
a spoon of the mixture over the top
690
00:33:00,639 --> 00:33:01,760
and create a dome.
691
00:33:02,360 --> 00:33:04,439
[Linda] If you don't get
the chocolate covered up,
692
00:33:04,520 --> 00:33:07,080
it's gonna start
running out of it as it's cooking.
693
00:33:07,159 --> 00:33:10,560
I'm just trying to make sure
that it's all covered in now.
694
00:33:11,080 --> 00:33:14,360
[Mark] I'm just trying to get them
as even as I possibly can.
695
00:33:14,439 --> 00:33:15,480
Save some time now.
696
00:33:16,600 --> 00:33:19,080
On the recipe, it tells us to "bake".
697
00:33:19,159 --> 00:33:21,879
Er... so, useful.
698
00:33:21,959 --> 00:33:24,480
[Marc] Gonna pop those
in the oven now. [sighs]
699
00:33:24,560 --> 00:33:26,840
[Lottie] I genuinely have
no idea on timing.
700
00:33:26,919 --> 00:33:28,520
It's on 130.
701
00:33:28,600 --> 00:33:31,080
-Gonna start with ten minutes.
-[timer beeping]
702
00:33:31,159 --> 00:33:34,159
Starting with ten minutes,
then I'll check them, see how they go.
703
00:33:34,240 --> 00:33:35,760
With how much time's left,
704
00:33:35,840 --> 00:33:39,120
it's an indication that it's probably
a longer bake than what everyone reckons.
705
00:33:39,199 --> 00:33:40,760
I reckon 25 minutes in the end.
706
00:33:40,840 --> 00:33:42,560
[Mak] They're in. Thirty minutes.
707
00:33:42,639 --> 00:33:44,600
It's a low and slow cook.
708
00:33:46,120 --> 00:33:47,760
I do feel a little up against it.
709
00:33:47,840 --> 00:33:51,520
They'll probably take 20 minutes to bake,
so it doesn't give me a lot of time.
710
00:33:51,600 --> 00:33:52,800
My curd better be good.
711
00:33:53,280 --> 00:33:54,120
[chuckles]
712
00:33:55,560 --> 00:33:58,159
[softly] Bakers,
you've got half an hour left.
713
00:33:58,240 --> 00:33:59,199
Don't wanna wake Matt up.
714
00:34:01,080 --> 00:34:02,800
Half an hour.
715
00:34:03,399 --> 00:34:05,280
[annoyed] Come on.
716
00:34:06,040 --> 00:34:07,159
It's taking so long.
717
00:34:07,240 --> 00:34:08,480
[Laura] They're not even toasty.
718
00:34:09,040 --> 00:34:11,639
They did say that they wanted
a nice golden top.
719
00:34:11,719 --> 00:34:12,799
Mine aren't golden.
720
00:34:13,279 --> 00:34:16,000
I don't know, man.
What is golden, know what I mean?
721
00:34:17,040 --> 00:34:18,960
Golden can mean anything, really.
722
00:34:19,520 --> 00:34:21,400
[straining] I just don't know.
723
00:34:21,480 --> 00:34:24,199
These are not gonna get
golden brown, I don't think.
724
00:34:25,120 --> 00:34:27,120
Lordy, lordy, lordy.
725
00:34:27,199 --> 00:34:28,600
[Laura] It's really intense.
726
00:34:28,679 --> 00:34:31,000
-[Noel] I find it strangely relaxing.
-Do you?
727
00:34:31,080 --> 00:34:32,600
Watching everyone else stress?
728
00:34:32,679 --> 00:34:34,799
[Noel] Seeing their dreams slide away.
729
00:34:34,880 --> 00:34:36,440
[both laugh]
730
00:34:36,520 --> 00:34:39,120
[sighing] Oh, God.
731
00:34:39,199 --> 00:34:40,719
[Lottie] I don't have any patience.
732
00:34:40,799 --> 00:34:42,679
[Peter] Certainly not looking golden,
733
00:34:42,759 --> 00:34:45,159
but I think it'll take
a really long time to get golden.
734
00:34:45,239 --> 00:34:46,319
What do you reckon?
735
00:34:47,120 --> 00:34:48,639
Least another five minutes, I think.
736
00:34:48,719 --> 00:34:50,159
[Mark] They're taking ages.
737
00:34:50,239 --> 00:34:51,279
[Linda] They are, aren't they?
738
00:34:51,360 --> 00:34:53,560
-[Marc] A lot longer than I expected.
-[Linda] Mmm.
739
00:34:53,639 --> 00:34:55,199
I think I shouldn't have come down here.
740
00:34:55,279 --> 00:34:56,839
I don't know if I can get back up.
741
00:34:56,920 --> 00:34:58,720
-[Laura laughs]
-That's what I think.
742
00:34:59,400 --> 00:35:01,240
[groaning] Oh, my Lord!
743
00:35:01,319 --> 00:35:02,200
[in normal voice] I'm all right.
744
00:35:02,279 --> 00:35:04,319
Might go in with those. Let's have a look.
745
00:35:04,400 --> 00:35:06,400
I think maybe one minute longer.
746
00:35:08,000 --> 00:35:10,480
[Rowan] These are looking rustic,
but not too bad.
747
00:35:10,560 --> 00:35:12,000
I've gotta get them cool.
748
00:35:12,720 --> 00:35:14,520
I might pull mine, you know.
749
00:35:14,600 --> 00:35:16,040
I'm gonna get them out now.
750
00:35:17,040 --> 00:35:18,480
[Laura] They're nice and golden.
751
00:35:19,080 --> 00:35:20,160
Think I'm happy.
752
00:35:20,240 --> 00:35:22,120
[Hermine] Don't know what
they should look like,
753
00:35:22,200 --> 00:35:24,000
but I think they look all right.
754
00:35:24,080 --> 00:35:25,440
[Matt] Ooh, they look good.
755
00:35:25,520 --> 00:35:28,240
Now, these ones are
quite a lot larger than those ones.
756
00:35:28,319 --> 00:35:30,160
-[Sura] Yes.
-[Matt] Is that intentional?
757
00:35:30,240 --> 00:35:31,680
Well... no.
758
00:35:32,279 --> 00:35:35,080
Right. You should've said yes.
Oh, we'll do it again.
759
00:35:35,160 --> 00:35:38,680
So these ones are a bit larger
than those ones. Is that intentional?
760
00:35:38,759 --> 00:35:40,799
-Yes, they've got chocolate inside.
-That's... Right.
761
00:35:40,880 --> 00:35:42,400
That's a good... approach.
762
00:35:42,480 --> 00:35:43,799
[laughs]
763
00:35:44,759 --> 00:35:48,560
I think the colour's looking good,
but I just don't think they're ready yet.
764
00:35:48,640 --> 00:35:52,319
I think I'm at 28 minutes now.
I reckon a couple more minutes.
765
00:35:52,400 --> 00:35:54,600
[Mak] Just need
five more minutes, I'll be done.
766
00:35:54,680 --> 00:35:56,080
[Mark] Maybe they are ready.
767
00:35:57,319 --> 00:35:58,400
How long have we got?
768
00:35:58,480 --> 00:36:00,759
Bakers, you have five minutes
769
00:36:00,839 --> 00:36:03,960
until we tell you that
you have ten minutes!
770
00:36:04,040 --> 00:36:05,080
Matt.
771
00:36:05,160 --> 00:36:06,160
You have 15 minutes.
772
00:36:06,240 --> 00:36:08,200
-[both laughing]
-[Laura] That was mean.
773
00:36:08,279 --> 00:36:09,120
I'm bad.
774
00:36:09,200 --> 00:36:10,920
Gonna give them a bit longer.
775
00:36:11,000 --> 00:36:12,440
[Lottie] What am I
supposed to put in this?
776
00:36:12,520 --> 00:36:14,400
"Spoon a small amount of set curd
into each ring."
777
00:36:14,480 --> 00:36:16,120
Okay, set curd.
778
00:36:16,200 --> 00:36:18,000
[Hermine] That's the consistency
I would have
779
00:36:18,080 --> 00:36:20,120
if I was making a lemon curd.
780
00:36:20,200 --> 00:36:21,920
They're finally coming out.
781
00:36:24,600 --> 00:36:25,600
Ow, ow, ow.
782
00:36:25,680 --> 00:36:28,279
Dave's look rather sophisticated.
783
00:36:28,360 --> 00:36:29,360
[Dave] I like them.
784
00:36:29,839 --> 00:36:32,240
Does look as if the cat's had an accident.
785
00:36:32,319 --> 00:36:33,960
"To decorate the chocolate macaroons,
786
00:36:34,040 --> 00:36:37,240
pipe fine lines across them
with melted chocolate."
787
00:36:37,720 --> 00:36:39,440
That's what I'm going for, nice and neat.
788
00:36:40,319 --> 00:36:42,799
[Rowan] That's more like it.
Bit more freestyle.
789
00:36:42,880 --> 00:36:44,839
Putting the mango curd in the middle.
790
00:36:44,920 --> 00:36:49,200
[Mark] Ideally, I'd want them to be cool,
'cause I'm conscious I'm quite behind.
791
00:36:49,279 --> 00:36:52,960
Bakers, it's basically too late now,
you've got one minute left.
792
00:36:53,040 --> 00:36:53,880
[Marc] Chocolate season.
793
00:36:55,720 --> 00:36:57,480
-[Mark] It's seized on me.
-[Lottie] Have mine.
794
00:36:57,560 --> 00:36:59,359
[Mark] Cheers, you've totally saved me.
795
00:36:59,440 --> 00:37:01,799
[Sura] There's not enough space
for all six.
796
00:37:02,480 --> 00:37:04,000
[timer beeping]
797
00:37:04,640 --> 00:37:07,920
Bakers, your time is up.
798
00:37:08,000 --> 00:37:08,920
I think they're beautiful.
799
00:37:09,000 --> 00:37:11,520
You can see the influence
of fine French patisserie.
800
00:37:11,600 --> 00:37:12,920
[laughs]
801
00:37:13,000 --> 00:37:15,960
Please bring your trays
forward to the front
802
00:37:16,040 --> 00:37:18,120
and put them behind your photograph.
803
00:37:18,200 --> 00:37:19,799
Sura, hang back a little bit.
804
00:37:19,880 --> 00:37:22,520
[laughing] I'm joking.
805
00:37:24,319 --> 00:37:28,400
[Noel] Prue and Paul are looking
for 12 uniform coconut macaroons,
806
00:37:28,480 --> 00:37:31,759
six filled with mango curd
and six filled with chocolate,
807
00:37:31,839 --> 00:37:34,520
crispy on the outside
and chewy in the middle.
808
00:37:34,600 --> 00:37:36,799
So, let's have a look at the first one.
809
00:37:38,000 --> 00:37:40,680
-[Paul] I like them to be the same sizes.
-[Prue] Yeah.
810
00:37:40,759 --> 00:37:41,960
[Paul] They look very similar.
811
00:37:42,040 --> 00:37:44,000
They could've done
with a little bit longer.
812
00:37:46,040 --> 00:37:49,560
It's delicious, but not quite
crisp enough on the outside
813
00:37:49,640 --> 00:37:51,920
-and a bit too squashy.
-[Paul] Hmm.
814
00:37:52,000 --> 00:37:53,560
Let's have a check of that mango.
815
00:37:54,319 --> 00:37:55,160
It's not bad.
816
00:37:55,240 --> 00:37:57,560
Like to see more of a ridge
there to create a...
817
00:37:57,640 --> 00:37:59,839
-A well.
-A pond in the middle, yeah.
818
00:37:59,920 --> 00:38:01,400
Let's move on to the second one.
819
00:38:01,480 --> 00:38:03,440
The chocolate ones look a bit untidy.
820
00:38:03,520 --> 00:38:04,600
[Prue] They're different sizes.
821
00:38:04,680 --> 00:38:07,440
-That one's much smaller than that one.
-Yeah.
822
00:38:09,880 --> 00:38:12,400
-Needed a bit longer those, actually.
-[Prue] Hmm.
823
00:38:12,480 --> 00:38:14,839
[Paul] I like this decoration, the lines.
824
00:38:14,920 --> 00:38:18,640
[Prue] They're very different sizes.
These ones are tiny and these are big.
825
00:38:21,279 --> 00:38:22,839
But does taste very good.
826
00:38:23,880 --> 00:38:25,400
[Paul] Slightly underbaked.
827
00:38:25,480 --> 00:38:26,920
The piping's a little peculiar.
828
00:38:27,000 --> 00:38:28,799
-[Paul laughing] It is.
-[Prue laughs]
829
00:38:28,880 --> 00:38:30,640
That one's a sort of squirt.
830
00:38:32,000 --> 00:38:32,880
Mmm.
831
00:38:32,960 --> 00:38:33,839
It's too soft.
832
00:38:33,920 --> 00:38:37,960
The coconut that's underneath the mango
is almost like it went into the oven.
833
00:38:38,040 --> 00:38:39,480
[Paul] Yeah, but moving on.
834
00:38:39,560 --> 00:38:40,960
I like this one 'cause you've got
835
00:38:41,040 --> 00:38:42,600
-a nice caramelisation...
-Yeah.
836
00:38:42,680 --> 00:38:44,600
...from the coconut. There you go.
837
00:38:46,000 --> 00:38:46,839
[Prue] Delicious.
838
00:38:46,920 --> 00:38:50,120
Crispy on the outside, soft in the middle.
Mango's tasty as well.
839
00:38:50,200 --> 00:38:51,160
-Moving on.
-[Prue] Right.
840
00:38:51,240 --> 00:38:52,680
[Paul] I like these as well.
841
00:38:52,759 --> 00:38:54,880
They're uniform,
they're all the same size.
842
00:38:54,960 --> 00:38:56,240
Nice browning effect.
843
00:38:56,319 --> 00:38:58,359
-[Prue] Decent amount of curd.
-[Paul] Yeah.
844
00:38:58,440 --> 00:39:00,200
-Good flavour.
-[Prue] Curd's nice, too.
845
00:39:00,279 --> 00:39:01,560
It's a little liquid.
846
00:39:02,839 --> 00:39:04,000
[Paul] And moving on.
847
00:39:04,080 --> 00:39:07,120
They're equal, bit small,
a bit undercooked as well.
848
00:39:07,200 --> 00:39:08,920
[Prue] Definitely underbaked.
849
00:39:10,440 --> 00:39:12,720
Lovely mango,
just needed longer in the oven.
850
00:39:12,799 --> 00:39:15,359
These are very neat.
I love these lines like that.
851
00:39:15,440 --> 00:39:17,080
It's well baked as well.
852
00:39:19,319 --> 00:39:20,680
That's got lovely flavour.
853
00:39:20,759 --> 00:39:23,720
The curd is perfect,
it cuts, it doesn't just flow.
854
00:39:23,799 --> 00:39:24,799
It's a good one.
855
00:39:24,880 --> 00:39:26,799
[Paul] This again, quite a decent one.
856
00:39:26,880 --> 00:39:29,359
However, they over-blitzed the mixture.
857
00:39:29,440 --> 00:39:30,560
[Paul] Quite smooth.
858
00:39:32,160 --> 00:39:33,520
-And it's good.
-[Prue] Hmm.
859
00:39:33,600 --> 00:39:35,279
[Paul] And this one's well baked.
860
00:39:35,359 --> 00:39:37,120
Could do more of a wall.
861
00:39:37,200 --> 00:39:38,319
It's a bit hard.
862
00:39:43,200 --> 00:39:45,120
-And they're quite chewy.
-[Paul] Yeah.
863
00:39:45,600 --> 00:39:48,080
Last one, neat, tidy, but underbaked.
864
00:39:48,160 --> 00:39:50,640
But it's the colour,
you can see how pale that is.
865
00:39:51,720 --> 00:39:53,600
[Prue] It's going to be really squashy.
866
00:39:55,400 --> 00:39:57,000
-Shame, 'cause that's neat.
-[Prue] Hmm.
867
00:39:58,759 --> 00:40:02,960
[Matt] Prue and Paul will now rank
the coconut macaroons from worst to best.
868
00:40:03,440 --> 00:40:07,520
In eleventh place is this one.
869
00:40:08,440 --> 00:40:10,120
Rowan. Bit underbaked,
870
00:40:10,200 --> 00:40:12,720
not very good piping, a little uneven.
871
00:40:12,799 --> 00:40:15,759
And in tenth position,
we have this one. Whose is this?
872
00:40:16,319 --> 00:40:18,359
Down to colour only, Peter.
873
00:40:19,000 --> 00:40:21,520
In ninth place is this one.
874
00:40:21,600 --> 00:40:25,279
This is a really common problem
of not baking it quite long enough.
875
00:40:25,359 --> 00:40:27,600
In eighth, we have this one.
Whose is this?
876
00:40:28,080 --> 00:40:31,319
They were very small and
needed a little bit longer in the oven.
877
00:40:31,880 --> 00:40:32,880
[Noel] Laura is seventh.
878
00:40:33,440 --> 00:40:34,839
Sura, sixth.
879
00:40:34,920 --> 00:40:38,080
Hermine, fifth, and Linda's fourth.
880
00:40:38,560 --> 00:40:41,640
And in third place is this one.
Who's that?
881
00:40:42,680 --> 00:40:45,480
-Mak, these were absolutely excellent.
-Thank you.
882
00:40:46,040 --> 00:40:47,799
In second, we have this one.
883
00:40:48,359 --> 00:40:51,160
Loads of texture,
nice chocolate on the top.
884
00:40:51,240 --> 00:40:52,240
Spot on.
885
00:40:52,319 --> 00:40:53,839
Which leaves...
886
00:40:55,120 --> 00:40:56,759
this one. Dave.
887
00:40:57,359 --> 00:40:59,960
Really excellent macaroons.
888
00:41:00,040 --> 00:41:02,000
Curd nice, even perfect.
889
00:41:02,080 --> 00:41:03,080
Thank you.
890
00:41:03,640 --> 00:41:04,960
[all clapping]
891
00:41:06,160 --> 00:41:07,560
[imperceptible]
892
00:41:07,640 --> 00:41:10,759
Came first in technical.
What an improvement from ninth last week.
893
00:41:11,319 --> 00:41:13,400
Makes me feel
more confident going into tomorrow.
894
00:41:13,480 --> 00:41:15,000
Spring in the step for the morning.
895
00:41:15,080 --> 00:41:17,279
It's a bit of a fall from grace
after this morning.
896
00:41:17,359 --> 00:41:19,799
And now I'm just terrified for tomorrow.
897
00:41:19,880 --> 00:41:21,880
I can't believe
what just happened, second.
898
00:41:21,960 --> 00:41:25,680
I was chaotic,
I was running behind everyone else.
899
00:41:25,759 --> 00:41:26,839
So, I'm delighted.
900
00:41:27,400 --> 00:41:29,200
[Rowan] It wasn't my best moment.
901
00:41:29,279 --> 00:41:31,359
They did slightly look
like the cat's lavatory.
902
00:41:31,440 --> 00:41:33,160
[Mak] I'm feeling much better after that.
903
00:41:33,240 --> 00:41:35,720
I think I've clawed
a bit back from this morning.
904
00:41:35,799 --> 00:41:38,680
Er, so, it just
gives me hope for tomorrow.
905
00:41:45,319 --> 00:41:47,319
[Noel] There's just
the showstopper challenge left
906
00:41:47,400 --> 00:41:50,520
before Prue and Paul
decide who'll be leaving the tent
907
00:41:50,600 --> 00:41:53,160
and who's destined for Star Baker.
908
00:41:57,600 --> 00:42:01,359
Hello, bakers. Welcome back to the tent.
It's time for your showstopper challenge.
909
00:42:01,440 --> 00:42:06,200
Today, the judges would like you
to make a 3D biscuit table setting
910
00:42:06,279 --> 00:42:08,600
from a memorable meal you once had.
911
00:42:08,680 --> 00:42:10,920
They want you to sculpt your biscuit dough
912
00:42:11,000 --> 00:42:13,799
to make highly decorative
and realistic looking biscuits
913
00:42:13,880 --> 00:42:15,520
that deceive the eye
914
00:42:15,600 --> 00:42:20,120
into thinking they're teapots
or cups or knives, etc. You get my drift.
915
00:42:20,200 --> 00:42:22,799
You can use any type
of biscuits, any flavours,
916
00:42:22,880 --> 00:42:24,600
but remember this is a showstopper,
917
00:42:24,680 --> 00:42:28,120
so it can't just look good,
it has to taste fantastic.
918
00:42:28,200 --> 00:42:31,880
You have 100,000 hours.
919
00:42:31,960 --> 00:42:34,160
-Four.
-400,000 hours.
920
00:42:34,240 --> 00:42:35,960
-Just four hours.
-Just four, you'll never make it.
921
00:42:36,040 --> 00:42:38,200
-On your marks... Bake!
-Get set...
922
00:42:40,880 --> 00:42:43,920
I'm feeling really good.
Gotta keep my cool. I'm pumping.
923
00:42:44,000 --> 00:42:46,799
Yeah, I'm feeling relaxed.
I'm just gonna enjoy it.
924
00:42:46,880 --> 00:42:51,440
I have so much to do,
and I am absolutely... bricking it.
925
00:42:51,520 --> 00:42:54,920
It's the showstopper, we're asking
the bakers to complete a dinner set,
926
00:42:55,000 --> 00:42:56,640
but it must be moulded.
927
00:42:56,720 --> 00:42:58,920
Rather than having straight biscuits,
928
00:42:59,000 --> 00:43:02,440
I'd like to see something that
shows they're utilising their biscuit
929
00:43:02,520 --> 00:43:05,319
to shape 'round something,
to mould, to sculpt.
930
00:43:05,400 --> 00:43:09,000
We want the bakers
to use their dough as clay
931
00:43:09,080 --> 00:43:14,319
to get this balance between
beautiful objects and delicious biscuits.
932
00:43:14,400 --> 00:43:15,960
The big issue the bakers are gonna have
933
00:43:16,040 --> 00:43:19,279
is almost the volume
of biscuit needed to create the set.
934
00:43:19,359 --> 00:43:20,720
It's bulk, batch-baking.
935
00:43:20,799 --> 00:43:22,200
It's not going to be easy.
936
00:43:24,279 --> 00:43:26,880
-Rowan, how you doing?
-Hello. So far, so good.
937
00:43:26,960 --> 00:43:27,839
[all laughing]
938
00:43:27,920 --> 00:43:30,920
-Right, table setting, what are you doing?
-Table setting.
939
00:43:31,000 --> 00:43:35,240
I am doing a 90th birthday
breakfast tray for my great aunt.
940
00:43:35,319 --> 00:43:39,120
So, the chocolate pot
is in the form of a lighthouse.
941
00:43:39,200 --> 00:43:41,160
-Right.
-Hopefully with a flashing light.
942
00:43:41,240 --> 00:43:44,040
-And then there are a couple of shell...
-[laughing]
943
00:43:44,120 --> 00:43:45,319
...er, little plates.
944
00:43:45,400 --> 00:43:47,359
[Matt] Rowan's aiming high again,
945
00:43:47,440 --> 00:43:51,240
with a maritime masterpiece he's hoping
will keep him clear of disaster.
946
00:43:51,319 --> 00:43:53,759
His lemon biscuit
lighthouse hot chocolate pot
947
00:43:53,839 --> 00:43:56,480
will be adorned with
Viennese biscuit sea creatures.
948
00:43:56,560 --> 00:43:58,440
-You've practised this?
-I have.
949
00:43:58,520 --> 00:43:59,759
-[Paul] You've done it in the time?
-No.
950
00:43:59,839 --> 00:44:00,720
Brilliant.
951
00:44:00,799 --> 00:44:01,680
[laughs]
952
00:44:01,759 --> 00:44:04,440
You will finish
this challenge, okay, in four hours.
953
00:44:04,520 --> 00:44:06,120
I wanna see what you can do.
954
00:44:06,200 --> 00:44:08,000
-That's what's frustrating.
-I know.
955
00:44:08,080 --> 00:44:10,640
-Do you understand?
-I know. I'll do my very best.
956
00:44:10,720 --> 00:44:12,600
[Laura] I'm just adding my spices.
957
00:44:12,680 --> 00:44:15,720
I'm gonna put an extra
little bit in for good luck. [laughs]
958
00:44:15,799 --> 00:44:18,560
[Noel] To create a showstopper
that will wow the judges...
959
00:44:18,640 --> 00:44:20,680
[Dave] This is extra brute cocoa powder.
960
00:44:20,759 --> 00:44:22,560
Gives it a richer chocolate taste.
961
00:44:22,640 --> 00:44:25,480
[Noel] ...not only must
their biscuits be packed with flavour...
962
00:44:25,560 --> 00:44:28,560
There's 20 tablespoons of coffee.
Keep me going till lunchtime.
963
00:44:28,640 --> 00:44:31,520
[Noel] ...it's vital they're
strong enough to hold their shape.
964
00:44:31,600 --> 00:44:34,839
Whenever someone says a moulded biscuit
or a structure with biscuit,
965
00:44:34,920 --> 00:44:36,560
everyone jumps to gingerbread,
966
00:44:36,640 --> 00:44:39,120
so it's gonna be tough to stand out today.
967
00:44:39,200 --> 00:44:41,960
[Matt] Peter's aiming
to grab the judges' attention
968
00:44:42,040 --> 00:44:43,520
with a gingerbread haggis,
969
00:44:43,600 --> 00:44:46,319
filled with Scottish raspberry
and oat cranachan cream.
970
00:44:46,400 --> 00:44:50,000
It is Scotland on a plate.
Scotland as a plate. [chuckles]
971
00:44:50,080 --> 00:44:53,080
[Noel] Mark's taken
his inspiration from much further afield.
972
00:44:53,160 --> 00:44:56,160
[Mark] My table setting
is an Ethiopian coffee ceremony.
973
00:44:56,240 --> 00:44:58,520
I love it. Erm,
every time I'm in Ethiopia,
974
00:44:58,600 --> 00:45:01,720
I have quite a lot of coffee.
I love coffee, yeah. Yeah.
975
00:45:01,799 --> 00:45:05,000
[Noel] Decorated with
striking geometric icing,
976
00:45:05,080 --> 00:45:08,799
Mark's ceremonial coffee set will be
made of a cinnamon and coffee dough,
977
00:45:08,879 --> 00:45:10,879
darkened with edible charcoal powder.
978
00:45:10,960 --> 00:45:13,720
This is where it gets messy. [chuckles]
979
00:45:13,799 --> 00:45:15,400
This recipe suits me quite well
980
00:45:15,480 --> 00:45:19,040
because I'm a messy baker, so it feels
nice to get stuck into something.
981
00:45:19,680 --> 00:45:22,960
[Matt] But he's not the only baker
opting for a dark dough.
982
00:45:23,040 --> 00:45:26,000
I am making a Viking table setting.
983
00:45:26,080 --> 00:45:28,600
Vikings are just so cool,
they're just so badass.
984
00:45:28,680 --> 00:45:33,359
[Matt] Lottie's creating a charcoal and
gingerbread dining set fit for Valhalla,
985
00:45:33,440 --> 00:45:35,440
the great hall in Norse mythology,
986
00:45:35,520 --> 00:45:38,759
where heroes slain in battle
are welcomed into the afterlife.
987
00:45:38,839 --> 00:45:41,560
-Are you a Viking? Are you from--
-Secretly.
988
00:45:41,640 --> 00:45:42,640
-No. I'm really not.
-No?
989
00:45:42,720 --> 00:45:43,879
I'm 98% British.
990
00:45:43,960 --> 00:45:45,759
-It's upsetting and boring.
-[Prue and Noel laugh]
991
00:45:45,839 --> 00:45:49,120
If you mess this up, you won't
get into Valhalla, you know that?
992
00:45:49,200 --> 00:45:51,160
And that's what worries me the most.
993
00:45:51,240 --> 00:45:53,160
Let's see if we can open
the gates of Valhalla later.
994
00:45:53,240 --> 00:45:54,200
[laughing]
995
00:45:54,279 --> 00:45:55,640
[Laura] The shaping is important.
996
00:45:55,720 --> 00:45:59,279
It needs to look realistic,
not like a five-year-old's done it, which,
997
00:45:59,359 --> 00:46:01,640
I'm not gonna lie,
is a challenge. [chuckles]
998
00:46:01,720 --> 00:46:05,839
[Noel] Sculpting biscuit dough
will not only test the bakers' creativity...
999
00:46:05,920 --> 00:46:08,000
[Lottie] This is what
stresses me out the most.
1000
00:46:08,080 --> 00:46:10,600
[Noel] ...but will push
their technical know-how to the limit.
1001
00:46:10,680 --> 00:46:12,240
These are gonna stay in its mould,
1002
00:46:12,319 --> 00:46:14,960
and when it's baked,
it should release straight away.
1003
00:46:15,040 --> 00:46:19,720
[Noel] Not only is it tricky to shape,
but can easily become tough if overworked.
1004
00:46:19,799 --> 00:46:21,640
[Rowan] This is the lighthouse,
1005
00:46:21,720 --> 00:46:26,440
so I have found, if you foil it first,
it'll hopefully hold it all together.
1006
00:46:26,520 --> 00:46:28,560
[Mark] This goes beyond baking knowledge
1007
00:46:28,640 --> 00:46:31,000
and takes you into
the realms of how to be a potter.
1008
00:46:32,080 --> 00:46:34,759
[Matt] While most bakers
are shaping then baking,
1009
00:46:34,839 --> 00:46:37,279
Mak is taking a unique approach.
1010
00:46:37,359 --> 00:46:39,160
[Mak] I'm not gonna be using moulds.
1011
00:46:39,839 --> 00:46:42,839
So, that's interesting.
So, instead of moulding your biscuit,
1012
00:46:42,920 --> 00:46:45,240
you are making all the pieces flat.
1013
00:46:45,319 --> 00:46:47,879
-So they'll be like hexagonal.
-Well, square-shaped.
1014
00:46:49,080 --> 00:46:50,879
[Matt] Mak's using flat pack
1015
00:46:50,960 --> 00:46:53,879
to create an art-deco style chai tea set
1016
00:46:53,960 --> 00:46:56,160
with oblong teapot and cuboid cups.
1017
00:46:56,240 --> 00:46:57,600
How've you got on in practice?
1018
00:46:57,680 --> 00:47:00,120
To be quite honest
with you, I have struggled.
1019
00:47:00,200 --> 00:47:03,720
That's why I've actually
pared it down somewhat in the final bake.
1020
00:47:03,799 --> 00:47:06,040
It's better to do something
which you can achieve.
1021
00:47:06,120 --> 00:47:07,200
That's right, yes.
1022
00:47:07,759 --> 00:47:11,799
[Noel] In contrast, Dave's aiming
to conjure up some magical curves.
1023
00:47:11,879 --> 00:47:13,160
An Aladdin's saucer.
1024
00:47:13,240 --> 00:47:15,560
So, they're gonna
look very similar to that.
1025
00:47:15,640 --> 00:47:17,920
If I rub them, I'd wish for Star Baker.
1026
00:47:18,000 --> 00:47:20,799
[Noel] Taking his inspiration
from a trip to Mexico,
1027
00:47:20,879 --> 00:47:25,200
Dave's coffee jugs will be part of a
chocolate and coffee flavour table setting
1028
00:47:25,279 --> 00:47:27,600
decorated with the colours
of the Mexican flag.
1029
00:47:27,680 --> 00:47:29,000
[Dave] Gotta have the flavour,
1030
00:47:29,080 --> 00:47:31,720
but high detail, I think,
what they're after as well,
1031
00:47:31,799 --> 00:47:33,680
so if I keep my cool, should be good.
1032
00:47:34,680 --> 00:47:35,839
Are actually going in.
1033
00:47:35,920 --> 00:47:39,879
[Matt] Getting the larger pieces into
the oven as quickly as possible is vital...
1034
00:47:39,960 --> 00:47:41,480
One down, two to go.
1035
00:47:41,560 --> 00:47:43,560
[Matt] ...to give the bakers time to prepare
1036
00:47:43,640 --> 00:47:45,879
the multitude of smaller biscuit bakes.
1037
00:47:45,960 --> 00:47:48,680
[Lottie] This is the brandy snap.
Looks super healthy, doesn't it?
1038
00:47:49,799 --> 00:47:53,920
I've got this embossing mat. It gives
a lovely lacy detail to the biscuit.
1039
00:47:54,000 --> 00:47:57,160
[Linda] Just lift it up
and gently place it in the middle.
1040
00:47:57,240 --> 00:47:58,799
Try to keep it as neat as you can.
1041
00:47:58,879 --> 00:48:00,440
[Dave] This is the amoretti biscuit.
1042
00:48:00,520 --> 00:48:03,040
Want it to look like
a woven sort of placemat.
1043
00:48:03,120 --> 00:48:06,920
These are delicious biscuits.
They've got cinnamon, nutmeg, ginger,
1044
00:48:07,000 --> 00:48:08,960
and black pepper, so they are amazing.
1045
00:48:09,040 --> 00:48:14,120
[Noel] Sura's Ramadan tea set will be
made from a Dutch-style speculaas biscuit,
1046
00:48:14,200 --> 00:48:17,560
each piece elaborately
decorated with intricate patterns.
1047
00:48:17,640 --> 00:48:20,600
[Sura] During Ramadan,
we always have people over.
1048
00:48:20,680 --> 00:48:23,839
You break your fast,
after that you sit down for tea,
1049
00:48:23,920 --> 00:48:26,680
and that's what it's based around,
that social vibe.
1050
00:48:27,440 --> 00:48:31,279
[Matt] However, favouring a more
solitary dining experience is Marc.
1051
00:48:31,359 --> 00:48:34,400
[Marc] This is the mug,
knife and spoon, and plate.
1052
00:48:34,480 --> 00:48:37,640
Just a basic breakfast tea set for one.
1053
00:48:37,720 --> 00:48:40,600
[Matt] Marc will use
his experience as a sculptor
1054
00:48:40,680 --> 00:48:43,240
to fashion his spiced ginger biscuit set,
1055
00:48:43,319 --> 00:48:45,080
complete with toast rack and toast.
1056
00:48:45,160 --> 00:48:48,319
I've worked with woods
and metals for most of my life.
1057
00:48:48,400 --> 00:48:50,759
It's different making
something out of biscuit. [chuckles]
1058
00:48:50,839 --> 00:48:54,160
-[Rowan] Right. Press on.
-[Hermine] They're ready to come out.
1059
00:48:54,240 --> 00:48:56,000
[Dave] They look good.
Gotta keep my eye on stuff,
1060
00:48:56,080 --> 00:48:57,560
lots of different things going on at once.
1061
00:48:57,640 --> 00:48:59,920
[Peter] This is my haggis biscuit.
1062
00:49:00,000 --> 00:49:03,319
It's still a bit bumpy,
but it is a sheep's stomach after all.
1063
00:49:03,879 --> 00:49:06,000
[Rowan] How does it look?
Rustic. Rustic's all right.
1064
00:49:06,080 --> 00:49:08,680
[Mak] Before it cools down,
I need to make my shapes.
1065
00:49:08,759 --> 00:49:10,319
[Marc] They're looking okay.
1066
00:49:10,400 --> 00:49:12,480
As long as it keeps going okay,
I'll be all right.
1067
00:49:12,560 --> 00:49:15,440
[Mark] I'm happy with it.
I'll be decorating it in colourful icing.
1068
00:49:15,520 --> 00:49:17,160
[Matt] Colourful icing? That was vague.
1069
00:49:17,240 --> 00:49:18,120
-[Mark] Yeah.
-[Matt] Which is good.
1070
00:49:18,200 --> 00:49:21,560
If you don't get it all done, you say,
"I was only supposed to do one blob there,
1071
00:49:21,640 --> 00:49:23,279
a nipple there and a nipple there."
1072
00:49:23,359 --> 00:49:24,560
-Exactly.
-They are like breasts.
1073
00:49:24,640 --> 00:49:26,560
They are. There's no denying that.
1074
00:49:26,640 --> 00:49:28,160
Just gonna get the next things in now.
1075
00:49:28,240 --> 00:49:31,520
[Matt] To create all the elements
for their complex biscuit constructions...
1076
00:49:31,600 --> 00:49:32,759
Right. Going in.
1077
00:49:32,839 --> 00:49:35,600
[Matt] ...the bakers
must manage numerous batches...
1078
00:49:35,680 --> 00:49:38,120
[Peter] That's the trencher
that my haggis will sit on.
1079
00:49:38,200 --> 00:49:41,319
[Matt] ...if they're to stand
any chance of finishing on time.
1080
00:49:41,400 --> 00:49:42,440
[Linda] They've come out nice.
1081
00:49:42,520 --> 00:49:46,640
You've gotta be so careful
because they split very, very easily.
1082
00:49:46,720 --> 00:49:48,720
It's very, very delicate biscuit.
1083
00:49:49,520 --> 00:49:52,120
[Noel] Inspired by
a high tea she had in Amsterdam,
1084
00:49:52,200 --> 00:49:55,400
Linda's one of the few bakers
swerving sturdy gingerbread,
1085
00:49:55,480 --> 00:49:58,640
gambling instead
on a delicate rosewater shortbread.
1086
00:49:58,720 --> 00:50:02,759
Everything you make is going to be
out of this very fragile short biscuit.
1087
00:50:02,839 --> 00:50:03,920
-[Paul] Okay.
-[Prue] That's brave.
1088
00:50:04,000 --> 00:50:05,960
-[chuckling]
-It is very brave.
1089
00:50:06,040 --> 00:50:08,759
-You've gotta be brave. Go for it.
-Absolutely.
1090
00:50:08,839 --> 00:50:10,640
Oh, God, I've got to unmould this.
1091
00:50:11,200 --> 00:50:14,359
[Mak] I just need to
ease it into the plate.
1092
00:50:14,440 --> 00:50:17,279
I don't wanna be giving them
a flat disc. [chuckles]
1093
00:50:17,359 --> 00:50:19,399
[Noel] The bakers
now face the critical task
1094
00:50:19,480 --> 00:50:22,120
of separating
the delicate biscuit from the mould.
1095
00:50:22,200 --> 00:50:26,200
[Lottie] If this does break, I can
stick it back together badly with caramel,
1096
00:50:26,279 --> 00:50:28,040
but I don't have time
to faff about with it.
1097
00:50:28,120 --> 00:50:29,799
[Noel] They only get one chance.
1098
00:50:29,879 --> 00:50:31,680
[Lottie] I just wanna get this out.
1099
00:50:31,759 --> 00:50:33,319
[Noel] If the biscuits shatter,
1100
00:50:33,399 --> 00:50:35,399
so will their showstopper dreams.
1101
00:50:35,480 --> 00:50:38,080
Collateral damage.
That's why I made extras.
1102
00:50:38,680 --> 00:50:40,600
[Rowan] I might cry if this breaks.
1103
00:50:40,680 --> 00:50:42,200
Oh, for goodness sake!
1104
00:50:44,160 --> 00:50:45,720
[Mak gasps] No!
1105
00:50:46,640 --> 00:50:47,960
Broken there slightly.
1106
00:50:48,040 --> 00:50:49,640
[Rowan] This is very delicate.
1107
00:50:51,480 --> 00:50:53,359
Hardly dare breathe. [chuckles]
1108
00:50:54,799 --> 00:50:55,960
[Lottie] Oh!
1109
00:50:56,640 --> 00:50:59,240
[Mak] I may have just
overbaked it by a minute or so.
1110
00:51:00,640 --> 00:51:02,440
[Lottie] No way this is happening.
1111
00:51:06,160 --> 00:51:09,480
Bakers, you have 200,000 hours left.
1112
00:51:09,560 --> 00:51:12,200
-Time is ticking.
-[Noel] Two hours, you're halfway through.
1113
00:51:12,279 --> 00:51:14,080
200,000 hours.
1114
00:51:14,160 --> 00:51:15,879
Can't believe it's been two hours already.
1115
00:51:15,960 --> 00:51:18,960
I'm gonna let that cool.
It has a bit of a shape to it.
1116
00:51:19,040 --> 00:51:20,120
Oh.
1117
00:51:21,240 --> 00:51:23,960
-[Laura] Let's get this tuile out.
-[Rowan] That looks done.
1118
00:51:24,040 --> 00:51:26,319
I want to put it somewhere safe,
now it's made.
1119
00:51:26,399 --> 00:51:28,279
[Dave] That's my amoretti placemat.
1120
00:51:28,359 --> 00:51:30,759
As it cools,
that'll go really nice and crunchy.
1121
00:51:30,839 --> 00:51:33,359
-[timer beeps]
-These are done. Perfection.
1122
00:51:33,440 --> 00:51:34,759
See how they've cracked at the top?
1123
00:51:34,839 --> 00:51:35,799
[Linda] Happy with that.
1124
00:51:36,560 --> 00:51:37,720
[Marc] Almost good enough to eat.
1125
00:51:38,920 --> 00:51:40,480
[Hermine] My last one going in.
1126
00:51:40,560 --> 00:51:42,839
[Mark] I had hoped to be
finished all my baking by now,
1127
00:51:42,920 --> 00:51:44,319
but I've still got some things to finish.
1128
00:51:44,399 --> 00:51:48,200
[Lottie] I'm terrified because I've
completely lost track of what I'm doing.
1129
00:51:48,279 --> 00:51:50,399
All I know is I've got half a boat there.
1130
00:51:50,480 --> 00:51:52,520
Yeah, I've got so much to do.
1131
00:51:53,399 --> 00:51:55,000
[Laura] I'm in a good place.
1132
00:51:55,080 --> 00:51:57,720
I'm making a three-tier cake stand,
1133
00:51:57,799 --> 00:52:00,000
and I'm trying
to replicate an afternoon tea
1134
00:52:00,080 --> 00:52:02,960
that I had for my
lovely nan's 80th birthday.
1135
00:52:03,040 --> 00:52:05,879
[Matt] Keen to do justice
to the family celebration,
1136
00:52:05,960 --> 00:52:08,399
Laura's gingerbread and brandy snap bake
1137
00:52:08,480 --> 00:52:11,040
comes with an extra sprinkle
of commitment.
1138
00:52:11,120 --> 00:52:13,759
[Laura] I've probably practised 15 times
in total.
1139
00:52:13,839 --> 00:52:16,759
I've changed the recipe,
I've changed the design.
1140
00:52:16,839 --> 00:52:18,520
I just hope it tastes nice.
1141
00:52:18,600 --> 00:52:22,440
[Noel] But Laura's got stiff competition
when it comes to tea time.
1142
00:52:22,520 --> 00:52:26,000
Sugar lace, I'm gonna use
for my tea canister.
1143
00:52:26,080 --> 00:52:28,960
It's a showstopper
so one needs to be ambitious.
1144
00:52:29,520 --> 00:52:32,160
[Noel] Hermine's creating
a Japanese style tea set
1145
00:52:32,240 --> 00:52:33,600
also in gingerbread,
1146
00:52:33,680 --> 00:52:36,480
adorned with hand-painted flowers
and cherry blossom.
1147
00:52:36,560 --> 00:52:39,680
Hermine said earlier
she enjoys my, er, comedy shows.
1148
00:52:39,759 --> 00:52:42,480
Do you enjoy Noel's comedy shows
or are you not sure who he is?
1149
00:52:42,560 --> 00:52:44,160
[laughing]
1150
00:52:44,240 --> 00:52:46,399
-I didn't know Noel did comedy.
-Oh.
1151
00:52:46,480 --> 00:52:47,480
[all laughing]
1152
00:52:48,560 --> 00:52:50,160
Well, I'm being honest.
1153
00:52:50,240 --> 00:52:53,359
Noel is one of Britain's
most popular children's entertainers.
1154
00:52:55,160 --> 00:52:58,480
-[Sura] This is my last bit.
-[Mark] That's my baking done.
1155
00:52:58,560 --> 00:53:01,000
Turning the oven off,
that feels really great.
1156
00:53:01,080 --> 00:53:02,560
[Matt] As their biscuits cool,
1157
00:53:02,640 --> 00:53:05,160
the bakers can turn their attention
to decorations.
1158
00:53:05,240 --> 00:53:08,319
I'm prepping the egg glaze.
It'll give that terra-cotta look.
1159
00:53:08,399 --> 00:53:10,680
[Laura] I've made my own fondant
out of marshmallows.
1160
00:53:11,359 --> 00:53:13,440
I think that is spot-on.
1161
00:53:13,520 --> 00:53:17,440
In here I've got some oatmeal,
whipped cream, raspberries, honey, whisky,
1162
00:53:17,520 --> 00:53:19,960
and that's gonna be
my cranachan cream filling.
1163
00:53:20,040 --> 00:53:23,879
I'm making really soft-set jam.
I want it to look like blood.
1164
00:53:23,960 --> 00:53:25,920
-Bit dark.
-How long have we got left?
1165
00:53:26,000 --> 00:53:27,480
-Bakers.
-[mimics echo] Bakers, bakers...
1166
00:53:27,560 --> 00:53:28,560
-You.
-You, you...
1167
00:53:28,640 --> 00:53:30,879
-Have. One.
-Have, have... One, one...
1168
00:53:30,960 --> 00:53:32,080
-Hour.
-Hour, hour...
1169
00:53:32,160 --> 00:53:35,200
[both] Left, left, left...
1170
00:53:35,279 --> 00:53:36,640
Echoey in here, isn't it?
1171
00:53:36,720 --> 00:53:38,000
[Mak] That's my teapot.
1172
00:53:38,080 --> 00:53:41,120
If somebody can just hold it
all the way through... [chuckles]
1173
00:53:41,680 --> 00:53:43,640
[Dave] This is what's
gonna glue everything together.
1174
00:53:43,720 --> 00:53:46,279
[Paul] The bakers this year
are very talented.
1175
00:53:46,359 --> 00:53:48,319
I think it's quite a tricky challenge.
1176
00:53:48,399 --> 00:53:50,440
It is. What I like is the theme.
1177
00:53:50,520 --> 00:53:54,600
We've got a Ramadan tea
and we've got a Valhalla, Viking.
1178
00:53:54,680 --> 00:53:57,080
If it sticks, great. [grunts]
1179
00:53:57,160 --> 00:53:59,600
-[Paul] Ethiopia.
-[Prue] Ethiopian one.
1180
00:53:59,680 --> 00:54:01,600
[Mark] I hope they don't say
they can't taste the coffee.
1181
00:54:01,680 --> 00:54:03,000
Viennese lighthouse.
1182
00:54:03,560 --> 00:54:06,120
[Rowan] Slightly ragged
but I'll trim it afterwards.
1183
00:54:06,200 --> 00:54:08,759
They are very imaginative. It's nice.
1184
00:54:08,839 --> 00:54:09,879
I made a spoon.
1185
00:54:13,040 --> 00:54:14,240
No spoons today.
1186
00:54:14,319 --> 00:54:17,600
A lot rides on this for a few people.
I'd like to see them all finish on time.
1187
00:54:17,680 --> 00:54:20,240
[Lottie] I'm currently running
six minutes over.
1188
00:54:20,319 --> 00:54:22,759
Yeah, this is tight.
Like, every minute counts.
1189
00:54:22,839 --> 00:54:25,879
[Rowan] I'm hoping
I haven't given myself too much to do.
1190
00:54:25,960 --> 00:54:27,680
Go as fast as I can without panicking.
1191
00:54:28,759 --> 00:54:31,200
Bakers, you have half an hour left.
1192
00:54:31,759 --> 00:54:33,120
This is gonna be a tight finish.
1193
00:54:33,200 --> 00:54:36,560
Just wanna curl up in a ball
and die quietly.
1194
00:54:36,640 --> 00:54:38,600
I've got to decorate everything.
1195
00:54:39,440 --> 00:54:41,279
It's not really on right. [grunts]
1196
00:54:42,080 --> 00:54:43,720
[Mark] It's about getting the angle right.
1197
00:54:43,799 --> 00:54:46,120
[Mak] Caramel,
it's difficult to work with.
1198
00:54:46,200 --> 00:54:49,560
It sticks really quick and
if you've not got it right, it ruins it.
1199
00:54:49,640 --> 00:54:51,799
Argh, look at this.
I need to wash my hands.
1200
00:54:52,839 --> 00:54:53,879
[exhales]
1201
00:54:53,960 --> 00:54:58,080
Do you know what, it's not perfect,
but at this stage it's the best I can do.
1202
00:54:58,160 --> 00:55:00,759
[Linda] I'm just airbrushing
a bit of silver on them
1203
00:55:00,839 --> 00:55:02,759
to try and build colour bit by bit.
1204
00:55:02,839 --> 00:55:06,759
The colour's the most important bit,
'cause Mexico is vibrant and colourful.
1205
00:55:06,839 --> 00:55:09,319
Putting some royal icing on my cups.
1206
00:55:09,399 --> 00:55:11,879
Green is the colour
of the tea set I was given.
1207
00:55:11,960 --> 00:55:15,279
[Rowan] This is royal icing.
It dries very quickly.
1208
00:55:15,359 --> 00:55:16,920
This is meant to be rough.
1209
00:55:17,000 --> 00:55:20,040
[Mak] I'm not happy with this.
I've gone for a terra-cotta,
1210
00:55:20,120 --> 00:55:21,920
but it's looking like a pinky-orange.
1211
00:55:22,399 --> 00:55:24,680
[Linda] Oh, this is my favourite part.
1212
00:55:24,759 --> 00:55:26,560
[Noel] This could be your challenge.
1213
00:55:26,640 --> 00:55:29,920
I hope so. Depends what it tastes like,
Noel, doesn't it?
1214
00:55:30,759 --> 00:55:32,560
-[exhales]
-And breathe.
1215
00:55:32,640 --> 00:55:34,160
[Lottie] Let's just decorate.
1216
00:55:35,600 --> 00:55:36,799
[Mark] Rushing, hate this.
1217
00:55:36,879 --> 00:55:38,520
[Laura] Can't stop my hand from shaking.
1218
00:55:38,600 --> 00:55:40,680
[Sura] No, I'm not working to a design.
1219
00:55:40,759 --> 00:55:42,640
I don't know what I'm doing,
if I'm honest.
1220
00:55:42,720 --> 00:55:46,879
Hopefully I can put
a bit of fondant rim on it once it dries.
1221
00:55:46,960 --> 00:55:49,000
I'm doing a semi-flood on this biscuit.
1222
00:55:50,399 --> 00:55:51,799
[Rowan] Oh, it's cracked.
1223
00:55:51,879 --> 00:55:53,200
It's been in a storm, this pot.
1224
00:55:53,279 --> 00:55:55,200
It's getting more and more rustic.
1225
00:55:56,680 --> 00:55:58,600
Good. Let's try and work quicker.
1226
00:55:58,680 --> 00:56:01,120
[Marc] Just got the red dots to add.
Attention to detail.
1227
00:56:01,200 --> 00:56:03,799
-[exhales]
-I enjoy the finishing touch,
1228
00:56:03,879 --> 00:56:04,879
make it look pretty.
1229
00:56:04,960 --> 00:56:08,560
I've literally had to say in my head,
"Green, white, red. Green, white, red."
1230
00:56:08,640 --> 00:56:12,720
The spout was always a risky part.
Oh, dear, dear, dear...
1231
00:56:12,799 --> 00:56:14,960
[Lottie] This looks like
a child's done it.
1232
00:56:15,040 --> 00:56:16,600
This is the most stressed
I've ever seen you.
1233
00:56:16,680 --> 00:56:18,279
-Yeah, yeah...
-Shall I go?
1234
00:56:18,359 --> 00:56:20,640
-Could you?
-Is that what you're trying to say?
1235
00:56:20,720 --> 00:56:21,879
Just be blunt with me,
1236
00:56:21,960 --> 00:56:24,080
-I'm thick-skinned.
-I'm ready for you to leave now.
1237
00:56:24,160 --> 00:56:26,200
-You're just in the way.
-[laughs]
1238
00:56:27,120 --> 00:56:30,040
I'll get that on my CV,
"You're just in the way."
1239
00:56:30,120 --> 00:56:33,560
The teapot is so gaudy,
they're gonna say, "This is disgusting."
1240
00:56:34,080 --> 00:56:35,799
[Laura] Right, come on, last push.
1241
00:56:35,879 --> 00:56:38,720
-That's my structure.
-[Linda] This is my teapot,
1242
00:56:38,799 --> 00:56:39,960
very delicate.
1243
00:56:40,520 --> 00:56:41,799
[Matt] They look square.
1244
00:56:41,879 --> 00:56:43,720
-[Mak] They are square.
-Square teacups?
1245
00:56:43,799 --> 00:56:45,960
-[Mak] Yes.
-[Matt] Is the tea square?
1246
00:56:46,480 --> 00:56:47,799
It's sort of a loose leaf.
1247
00:56:47,879 --> 00:56:50,480
[Rowan] Okay, that feels fairly robust.
1248
00:56:50,560 --> 00:56:52,440
-Fingers crossed.
-[Peter] I'm filling my haggis
1249
00:56:52,520 --> 00:56:54,319
with some cranachan, and that's it.
1250
00:56:54,399 --> 00:56:55,799
[Dave] They're all done now.
1251
00:56:57,440 --> 00:57:01,240
-[Mak] I know it's not brilliant.
-Bakers, you have one minute left.
1252
00:57:01,319 --> 00:57:03,160
What can I do
in one minute with gold leaf?
1253
00:57:03,240 --> 00:57:04,480
[Laura] Just shaking so much.
1254
00:57:16,520 --> 00:57:17,919
[Mark] Is time about to be up?
1255
00:57:19,200 --> 00:57:21,640
Bakers, your time is up.
1256
00:57:21,720 --> 00:57:22,680
[exhales]
1257
00:57:23,680 --> 00:57:25,440
[Lottie] I think that'll do.
[blows raspberry]
1258
00:57:25,520 --> 00:57:28,000
[Mark] God, the pressure
in this tent doing that.
1259
00:57:28,720 --> 00:57:30,520
Super happy. That went really well.
1260
00:57:30,600 --> 00:57:33,120
I think Paul will be pleased.
It's largely finished.
1261
00:57:38,879 --> 00:57:42,640
[Noel] It's judgement time
for the bakers' showstoppers.
1262
00:57:42,720 --> 00:57:45,240
Rowan, would you like
to bring up your showstopper?
1263
00:57:48,279 --> 00:57:50,799
I'm calling this
Worse Things Happen at Sea.
1264
00:57:50,879 --> 00:57:52,879
[all laughing]
1265
00:57:52,960 --> 00:57:56,359
-We did get your flashing lighthouse.
-You get the flashing lighthouse.
1266
00:57:56,440 --> 00:57:58,200
[Paul] It looks like a lighthouse.
1267
00:57:58,279 --> 00:58:00,200
It does look a bit smaller than
a lighthouse.
1268
00:58:00,279 --> 00:58:02,080
-[laughing]
-[Paul] Little bit.
1269
00:58:02,160 --> 00:58:04,160
-[Matt] Yeah.
-[Prue] Is this gingerbread?
1270
00:58:04,240 --> 00:58:05,799
It's all a lemon...
1271
00:58:05,879 --> 00:58:06,879
Biscuit.
1272
00:58:11,720 --> 00:58:12,879
Lovely flavour.
1273
00:58:13,600 --> 00:58:15,480
[Paul] That's been worked so much.
1274
00:58:15,560 --> 00:58:17,520
-[Prue] Too thick.
-Tastes like rubber, it's a shame.
1275
00:58:17,600 --> 00:58:19,120
'Cause the flavour's not bad.
1276
00:58:19,200 --> 00:58:21,359
[Prue] I feel it's not your best, Rowan.
1277
00:58:21,960 --> 00:58:24,799
I know you can do more.
It's a bit disappointing.
1278
00:58:27,720 --> 00:58:29,919
It's got a bit of a Roger Hargreaves vibe.
1279
00:58:30,000 --> 00:58:31,879
-[Matt] Hmm.
-[Paul] It looks brilliant.
1280
00:58:31,960 --> 00:58:34,200
The toast, the rack, the knife,
1281
00:58:34,279 --> 00:58:37,359
the way that you've done the buttercream
and that, looks great.
1282
00:58:37,440 --> 00:58:38,600
Thank you very much.
1283
00:58:41,279 --> 00:58:45,160
Because it's thick, which it needed to be
for the middle of the toast,
1284
00:58:45,720 --> 00:58:47,600
-it's squishy in the middle.
-Okay.
1285
00:58:47,680 --> 00:58:49,319
-[Prue] But I like that.
-Overall,
1286
00:58:49,399 --> 00:58:51,560
-you've done an amazing job.
-Thank you.
1287
00:58:53,399 --> 00:58:56,120
[Paul] They're a bit clumsy,
but they're all uniform
1288
00:58:56,200 --> 00:58:57,799
and I like the colour on the outside.
1289
00:58:57,879 --> 00:58:59,919
It's beautiful.
It looks as if you sprayed it on.
1290
00:59:00,000 --> 00:59:00,879
Thank you.
1291
00:59:03,600 --> 00:59:05,240
I'm not convinced on the flavour.
1292
00:59:05,319 --> 00:59:06,960
It's all quite bitter, isn't it?
1293
00:59:07,040 --> 00:59:09,640
See, it's gotta taste good
as well as look good.
1294
00:59:13,000 --> 00:59:16,399
Underneath this is a stand
which you've just put this on the top of.
1295
00:59:16,480 --> 00:59:20,319
I'm not convinced
that that's had a lot of work in it.
1296
00:59:22,600 --> 00:59:25,240
-Lovely flavour.
-[Paul] The flavour of the biscuit's nice.
1297
00:59:25,319 --> 00:59:29,000
It's got a kick to it from the spices,
but in four hours,
1298
00:59:29,080 --> 00:59:31,160
I'd wanted something a little bit neater.
1299
00:59:34,000 --> 00:59:36,240
[Prue] You've certainly made it
very pretty.
1300
00:59:36,319 --> 00:59:38,359
It really is extremely well done.
1301
00:59:40,440 --> 00:59:43,040
The biscuit has been worked
a little bit too much.
1302
00:59:43,600 --> 00:59:45,080
The texture's not quite there.
1303
00:59:45,560 --> 00:59:47,359
It was always gonna be an issue
with shortbread,
1304
00:59:47,440 --> 00:59:49,600
but I think the design is very pretty.
1305
00:59:51,440 --> 00:59:55,000
-[Prue] It certainly looks very African.
-Scruffy, but it looks the part.
1306
00:59:59,759 --> 01:00:00,919
[coughs] Love it.
1307
01:00:01,000 --> 01:00:02,799
[laughing]
1308
01:00:02,879 --> 01:00:04,560
-Strong, innit?
-[Prue] It's lovely.
1309
01:00:04,640 --> 01:00:07,080
-Very strong coffee flavour.
-I like that flavour, don't you?
1310
01:00:07,160 --> 01:00:09,799
-[Prue] Hmm.
-[Paul] Never had anything like it before.
1311
01:00:09,879 --> 01:00:11,600
You'll be awake all night, Paul.
1312
01:00:13,120 --> 01:00:14,480
I love the colours.
1313
01:00:14,560 --> 01:00:16,560
-It's so Mexican. It's beautiful.
-Yeah.
1314
01:00:17,399 --> 01:00:18,600
[Paul] That is remarkable.
1315
01:00:19,200 --> 01:00:21,759
We were looking for form
and shaping and moulding,
1316
01:00:21,839 --> 01:00:23,640
-I think you've done an amazing job.
-Thank you.
1317
01:00:24,160 --> 01:00:25,480
It's very believable.
1318
01:00:28,440 --> 01:00:29,480
That is lovely.
1319
01:00:29,560 --> 01:00:30,680
Thank you.
1320
01:00:30,759 --> 01:00:33,000
-Mmm.
-That's actually delicious, yeah.
1321
01:00:33,879 --> 01:00:36,040
Overall, you've done a really good job.
1322
01:00:36,120 --> 01:00:36,960
Thank you.
1323
01:00:41,480 --> 01:00:44,160
We were looking for moulding,
you've gone flat.
1324
01:00:45,359 --> 01:00:47,759
I know that the teapot's not moulded,
1325
01:00:47,839 --> 01:00:49,359
but I like the look of it.
1326
01:00:50,680 --> 01:00:52,200
That looks a bit bendy.
1327
01:00:56,799 --> 01:00:57,759
I like the flavour.
1328
01:00:58,359 --> 01:00:59,359
[Paul] Not much ginger.
1329
01:00:59,440 --> 01:01:01,200
It's not a bad flavour, though.
1330
01:01:01,759 --> 01:01:03,919
I just think
the whole thing's a bit clumsy.
1331
01:01:04,000 --> 01:01:06,600
You needed more care, to be more precise.
1332
01:01:06,680 --> 01:01:07,879
-Thank you, Mak.
-[Mak] Thank you.
1333
01:01:14,440 --> 01:01:16,640
[Paul] It looks rushed to me.
You're normally very neat.
1334
01:01:16,720 --> 01:01:17,720
That's not neat.
1335
01:01:17,799 --> 01:01:20,279
-It's just the icing that is rushed.
-I agree.
1336
01:01:20,359 --> 01:01:22,480
Great flavour, though. Great snap.
1337
01:01:22,560 --> 01:01:24,440
-[Sura] Thank you.
-Really crispy. Delicious.
1338
01:01:24,520 --> 01:01:26,240
-Hmm. Very good.
-Really nice.
1339
01:01:26,319 --> 01:01:27,879
-[Prue] Thank you.
-Thank you.
1340
01:01:30,480 --> 01:01:32,960
I like that. It looks very neat.
It's quite effective.
1341
01:01:33,440 --> 01:01:35,480
-[Prue] So that's the cranachan.
-Mmm-hmm.
1342
01:01:35,560 --> 01:01:38,319
The mixture of oatmeal,
whisky, raspberries...
1343
01:01:38,399 --> 01:01:39,440
Honey and cream.
1344
01:01:42,160 --> 01:01:44,200
-Mmm. It's delic...
-[chuckles]
1345
01:01:45,000 --> 01:01:47,399
You couldn't finish the word delicious,
it was so delicious.
1346
01:01:47,480 --> 01:01:50,240
-[Noel] Prue's in ecstasy. [chuckles]
-[Prue] It's very witty.
1347
01:01:50,319 --> 01:01:52,399
And actually, the biscuit's beautiful.
1348
01:01:52,480 --> 01:01:54,000
It's well baked, it's tasty.
1349
01:01:54,080 --> 01:01:56,680
-I think you've done a great job.
-Thank you very much.
1350
01:02:00,759 --> 01:02:02,000
[Prue] It's very impressive.
1351
01:02:03,120 --> 01:02:06,240
I think the boat's there,
it's a shame you ran out of time
1352
01:02:06,319 --> 01:02:09,279
'cause it's gone all over the place,
but you've moulded it nicely.
1353
01:02:09,359 --> 01:02:11,640
Erm, the plate looks a bit rough.
1354
01:02:11,720 --> 01:02:15,640
It is Viking, it's been under the ground
for the last 500 years or something.
1355
01:02:15,720 --> 01:02:16,680
Thanks, Prue.
1356
01:02:21,440 --> 01:02:22,440
[Prue] It's good gingerbread.
1357
01:02:22,520 --> 01:02:24,960
Very crisp, lovely flavour,
lots of ginger.
1358
01:02:25,040 --> 01:02:26,399
It has got a nice flavour to it.
1359
01:02:26,480 --> 01:02:29,160
-Overall, you've done a decent job.
-Very good.
1360
01:02:30,160 --> 01:02:33,080
I think they could see the vision,
which is reassuring.
1361
01:02:33,160 --> 01:02:34,600
[exhales]
1362
01:02:34,680 --> 01:02:37,720
I reckon I got away with that.
Flavours might pull me through.
1363
01:02:38,440 --> 01:02:40,440
[Mak] Biscuit Week wasn't my strongest.
1364
01:02:40,520 --> 01:02:43,520
If I do make it through this round,
it'd be some kind of miracle.
1365
01:02:43,600 --> 01:02:46,720
Hopefully, you know, the judges
will look favourably upon me.
1366
01:02:47,200 --> 01:02:50,240
[Rowan] I think my position
is more than precarious, really.
1367
01:02:50,319 --> 01:02:53,839
I think it's completely tipped over
onto the slidey slope to,
1368
01:02:53,919 --> 01:02:55,200
er, oblivion.
1369
01:02:59,279 --> 01:03:01,560
[Matt] It's decision time
for Prue and Paul.
1370
01:03:02,120 --> 01:03:05,520
Who'll be named Star Baker
and who will leave the tent?
1371
01:03:06,279 --> 01:03:09,279
So who do you think did the best
in that last challenge?
1372
01:03:09,359 --> 01:03:12,480
-[Paul] David's was very good.
-Absolutely lovely.
1373
01:03:12,560 --> 01:03:14,200
I adored it and then I liked...
1374
01:03:14,279 --> 01:03:15,440
-[Noel] Mark R.
-...Mark.
1375
01:03:15,520 --> 01:03:18,839
-His Ethiopian tea set.
-[Matt] Marc E had a really good week.
1376
01:03:18,919 --> 01:03:20,480
-I really loved that.
-Very clever.
1377
01:03:20,560 --> 01:03:22,720
The texture, the look, it's very neat.
1378
01:03:22,799 --> 01:03:24,000
-[Matt] Hmm.
-So the Marks...
1379
01:03:24,080 --> 01:03:25,560
Top marks for the Marks.
1380
01:03:25,640 --> 01:03:26,720
[laughing]
1381
01:03:26,799 --> 01:03:28,240
[Paul] We've got a few people in the mix
1382
01:03:28,319 --> 01:03:29,759
-for Star Baker.
-[Matt] Hmm.
1383
01:03:29,839 --> 01:03:31,399
But when it comes to who's going home,
1384
01:03:31,480 --> 01:03:33,799
it's difficult between Mak and Rowan.
1385
01:03:34,480 --> 01:03:38,480
Which of those two do you think is
the most likely to improve if they stay?
1386
01:03:38,560 --> 01:03:42,240
Well, I have to say Rowan
doesn't seem to take any advice.
1387
01:03:42,319 --> 01:03:43,919
Paul has been saying to him,
1388
01:03:44,000 --> 01:03:46,399
"Try not to promise too much."
1389
01:03:46,480 --> 01:03:48,080
"And, for goodness sake, finish."
1390
01:03:48,160 --> 01:03:49,759
[chuckling] He hasn't done it once yet.
1391
01:03:49,839 --> 01:03:51,759
You just want his execution to be better
1392
01:03:51,839 --> 01:03:53,879
-because he has great ideas.
-I know.
1393
01:03:53,960 --> 01:03:56,720
On the other hand, Mak is steady, good...
1394
01:03:56,799 --> 01:03:58,879
-But he's not blowing your mind.
-Yeah.
1395
01:03:59,439 --> 01:04:01,120
I sense that you're torn.
1396
01:04:01,200 --> 01:04:03,279
We'd better leave you
to make your decision.
1397
01:04:08,839 --> 01:04:12,160
Fortunately for me, I've got
the great job of announcing
1398
01:04:12,240 --> 01:04:13,839
who is Star Baker.
1399
01:04:15,000 --> 01:04:18,919
And Star Baker this week is...
1400
01:04:22,040 --> 01:04:22,879
Dave.
1401
01:04:23,560 --> 01:04:25,279
-[all clapping]
-Thank you.
1402
01:04:25,359 --> 01:04:26,799
Well done, you.
1403
01:04:26,879 --> 01:04:29,480
Thank you. Thank you.
1404
01:04:29,560 --> 01:04:31,399
So it falls to me
1405
01:04:31,480 --> 01:04:34,120
to announce
who will be going home this week.
1406
01:04:34,200 --> 01:04:36,680
I've never done it before
and I've been dreading this moment.
1407
01:04:37,359 --> 01:04:39,680
I will say that it was very close.
1408
01:04:40,200 --> 01:04:42,080
And it involved a lot of discussion.
1409
01:04:42,640 --> 01:04:46,680
But I'm afraid to say the baker
going home this week is...
1410
01:04:52,520 --> 01:04:54,120
-Mak.
-Thank you.
1411
01:04:54,200 --> 01:04:55,560
[Mark] Sorry, man.
1412
01:04:57,720 --> 01:04:59,319
I was expecting that, thank you very much.
1413
01:04:59,399 --> 01:05:01,439
-Unlucky, Mak.
-Okay, no, no, it's okay.
1414
01:05:01,520 --> 01:05:03,759
I just felt in my bones that it was me.
1415
01:05:03,839 --> 01:05:05,960
I know that I gave everything.
1416
01:05:06,040 --> 01:05:07,720
-Thank you.
-I'm gonna miss you.
1417
01:05:07,799 --> 01:05:09,919
It was a privilege to be here,
1418
01:05:10,000 --> 01:05:12,200
meeting new people, making new friends.
1419
01:05:12,279 --> 01:05:13,319
It's just been amazing.
1420
01:05:13,399 --> 01:05:15,720
Oh, Mak, honestly, I'm astonished.
1421
01:05:15,799 --> 01:05:18,080
My ideas saved me this week.
1422
01:05:18,160 --> 01:05:22,799
-The last, last chance saloon.
-I did my... I tried my hardest.
1423
01:05:22,879 --> 01:05:24,359
Just rein it in a little bit.
1424
01:05:24,439 --> 01:05:25,720
[Rowan] Going into next week,
1425
01:05:25,799 --> 01:05:29,359
I'll hope to manage the technical side
of things rather better.
1426
01:05:29,439 --> 01:05:32,439
I'm happy that I'm through
but I'm really gutted that Mak's gone.
1427
01:05:33,040 --> 01:05:35,520
He's such a lovely guy. It hurts.
1428
01:05:35,600 --> 01:05:37,040
I'm gonna miss him.
1429
01:05:37,120 --> 01:05:39,080
Can't believe it. I'm through! [laughs]
1430
01:05:39,919 --> 01:05:42,439
The coffee was strong
and they got a kick from it.
1431
01:05:42,520 --> 01:05:45,960
It's nice to hear that I'm probably
keeping Paul and Prue up all night.
1432
01:05:46,919 --> 01:05:48,839
[laughs]
1433
01:05:48,919 --> 01:05:50,160
It's been a good week for me.
1434
01:05:50,240 --> 01:05:53,000
I'm ecstatic. That was amazing.
Super happy.
1435
01:05:54,120 --> 01:05:55,240
Yeah!
1436
01:05:55,319 --> 01:05:56,759
I'm Star Baker this week.
1437
01:05:56,839 --> 01:05:59,160
-[woman over phone] Oh, my God.
-I know.
1438
01:05:59,240 --> 01:06:01,319
-No way!
-Yeah, I can't believe it.
1439
01:06:01,399 --> 01:06:02,919
I'm so proud of you.
1440
01:06:03,000 --> 01:06:04,640
[Dave] What an end to the week.
1441
01:06:04,720 --> 01:06:07,319
[cheers] Well done!
1442
01:06:07,399 --> 01:06:09,279
[closing theme music playing]