1 00:00:00,000 --> 00:00:03,000 BOTH: ♪ Nine keen bakers, bushy-tailed and perked 2 00:00:03,100 --> 00:00:05,899 ♪ Nine keen bakers, none of whom have shirked 3 00:00:05,900 --> 00:00:09,099 ♪ But if one keen baker produces something... 4 00:00:09,100 --> 00:00:11,799 IN PAUL HOLLYWOOD'S ACCENT: ♪ ..overworked 5 00:00:11,800 --> 00:00:15,599 ♪ There'll be eight keen bakers baking in the yurt. ♪ 6 00:00:15,600 --> 00:00:17,599 More of a marquee. Is it? Yes. 7 00:00:17,600 --> 00:00:19,599 BOTH: Welcome to The Great British Bake Off. 8 00:00:19,600 --> 00:00:21,899 Last time, Bread Week got emotional. 9 00:00:21,900 --> 00:00:25,599 MARY: It is SO big. To try and get that done in two-and-a-half hours 10 00:00:25,600 --> 00:00:27,599 is quite difficult. 11 00:00:27,600 --> 00:00:29,599 The youngest baker, Michael... It is a mess. 12 00:00:29,600 --> 00:00:30,600 You didn't glaze it, 13 00:00:30,601 --> 00:00:33,599 you didn't get the rise and we haven't got the definition. 14 00:00:33,600 --> 00:00:35,599 ..was the third to leave the tent. 15 00:00:35,600 --> 00:00:37,599 And although Andrew tried his best... 16 00:00:37,600 --> 00:00:39,599 I love that. 17 00:00:39,600 --> 00:00:40,600 ..Tom's rise continued... 18 00:00:40,601 --> 00:00:43,599 The plaiting is excellent. I think you have done a very good job. 19 00:00:43,600 --> 00:00:46,599 Thank you... winning Star Baker for the first time. 20 00:00:46,600 --> 00:00:48,599 APPLAUSE Well done, Tom! 21 00:00:48,600 --> 00:00:50,599 Well done, Tom. 22 00:00:50,600 --> 00:00:52,599 This time, the bakers battle a Bake Off first... 23 00:00:52,600 --> 00:00:54,599 Holy moley. 24 00:00:54,600 --> 00:00:56,599 ..batter. 25 00:00:56,600 --> 00:00:59,599 There is an unpredictable Sunday lunch Signature... 26 00:00:59,600 --> 00:01:01,599 How can Yorkshires make you feel so nervous? 27 00:01:01,600 --> 00:01:04,599 They are not going to allow me into Yorkshire, ever again. 28 00:01:04,600 --> 00:01:07,599 ..the most artistic Technical Bake yet... 29 00:01:07,600 --> 00:01:10,599 Lace, lace, lace, lace, lace... Not even got any lace pants. 30 00:01:10,600 --> 00:01:12,599 Only going to get one chance at this. 31 00:01:12,600 --> 00:01:16,599 ..and a Showstopper where the bakers jump from the frying pan... 32 00:01:16,600 --> 00:01:17,600 into the fryer. 33 00:01:17,601 --> 00:01:19,599 I think this is pretty tricky for them. 34 00:01:19,600 --> 00:01:21,599 It is a bit tense at the moment. 35 00:01:21,600 --> 00:01:24,599 Getting to the rushing stage now. Really behind. 36 00:01:24,600 --> 00:01:26,599 Come on, come on. 37 00:01:26,600 --> 00:01:27,600 Ohhhh! 38 00:01:29,600 --> 00:01:32,600 That... tastes... UNBELIEVABLE. 39 00:01:52,600 --> 00:01:54,600 BIRDSONG 40 00:01:55,600 --> 00:01:58,599 We have had cakes, we've had biscuits, we've had bread. 41 00:01:58,600 --> 00:02:02,600 Now, this week, time for a store cupboard special. It's batter. 42 00:02:03,600 --> 00:02:05,599 She's brought the cricket bat, hasn't she? 43 00:02:05,600 --> 00:02:09,599 Your e-mail was very unclear! Eggs, flour, milk. 44 00:02:09,600 --> 00:02:11,599 I bought little weird shin pads, and that box thing! 45 00:02:11,600 --> 00:02:13,599 Nothing to do with cricket. 46 00:02:13,600 --> 00:02:14,600 It's Batter Week. 47 00:02:17,600 --> 00:02:20,599 It's not really sunk in yet that I was Star Baker last week. 48 00:02:20,600 --> 00:02:23,599 I am feeling a little bit like I have to live up to it. 49 00:02:23,600 --> 00:02:25,599 Whether I will, who knows? But that's the sense. 50 00:02:25,600 --> 00:02:27,599 This week, it's concentrating on the fundamentals. 51 00:02:27,600 --> 00:02:30,599 So, time management, not raw, not burnt. 52 00:02:30,600 --> 00:02:34,599 It is a bit weird, batter, but I have a good feeling about this week. 53 00:02:34,600 --> 00:02:37,600 I've been saying all week, "Let's get battered!" 54 00:02:42,600 --> 00:02:47,599 Bakers, welcome to a first in The Great British Bake Off. 55 00:02:47,600 --> 00:02:49,599 Batter! Ooh! We're doing batter! 56 00:02:49,600 --> 00:02:55,599 Now, Paul and Mary would like you to make Yorkshire puddings. 24 of them. 57 00:02:55,600 --> 00:02:57,599 "Easy", you think. But... hold fire. What? 58 00:02:57,600 --> 00:03:00,599 These Yorkshire puddings have got to be identical. 59 00:03:00,600 --> 00:03:04,599 You will need to focus mind over batter. 60 00:03:04,600 --> 00:03:07,599 The batter can be flavoured any which way you like, 61 00:03:07,600 --> 00:03:09,599 and the Yorkshire puddings need a savoury filling. 62 00:03:09,600 --> 00:03:13,599 OK, you have got two hours to produce your puddings. 63 00:03:13,600 --> 00:03:16,600 On your marks... Get yourself set! BOTH: Bake! 64 00:03:21,600 --> 00:03:22,600 I am a big fan of Yorkshire puddings. 65 00:03:22,601 --> 00:03:24,599 I'm feeling quite happy about this bake. 66 00:03:24,600 --> 00:03:28,599 Batter week, the one that I have been dreading the most. 67 00:03:28,600 --> 00:03:32,599 We are looking for top-grade Yorkshire pudding. 68 00:03:32,600 --> 00:03:36,599 Well risen, they should sort of curl up, turning in a bit at the top, 69 00:03:36,600 --> 00:03:40,599 and then a lovely dip to take a filling. 70 00:03:40,600 --> 00:03:44,599 To get Yorkshire puddings all identical, it is very tricky. 71 00:03:44,600 --> 00:03:48,599 Once it's in the oven, it is in the lap of the gods. 72 00:03:48,600 --> 00:03:51,599 The whole rising of the Yorkshire pudding comes from the egg. 73 00:03:51,600 --> 00:03:53,599 You can add ingredients to it, 74 00:03:53,600 --> 00:03:56,599 but the more things you add to the mixture, the denser it gets, 75 00:03:56,600 --> 00:03:59,599 the harder it is to rise. We want to see uniformity. 76 00:03:59,600 --> 00:04:01,599 We want to see finesse. 77 00:04:01,600 --> 00:04:03,599 And at the end of the day, this is Bake Off, 78 00:04:03,600 --> 00:04:05,600 it's got to taste amazing. 79 00:04:10,600 --> 00:04:14,599 Notoriously fickle to perfect, we have all got a different 80 00:04:14,600 --> 00:04:16,599 family recipe for Yorkshire puddings, 81 00:04:16,600 --> 00:04:18,599 and our bakers are no exception. 82 00:04:18,600 --> 00:04:21,599 I use eight eggs, and however much the eight eggs weigh, 83 00:04:21,600 --> 00:04:23,599 is how much flour and milk I put in. 84 00:04:23,600 --> 00:04:28,599 I put four eggs in for about 250g of flour. 85 00:04:28,600 --> 00:04:30,599 Seems to be a lot of debate in the Yorkshire pudding community 86 00:04:30,600 --> 00:04:32,599 about how much rise that gives you. 87 00:04:32,600 --> 00:04:36,599 The batter will be fairly thin. I want them really light and crispy. 88 00:04:36,600 --> 00:04:37,600 No soggy bottom in these Yorkshires. 89 00:04:40,600 --> 00:04:42,599 Morning, Val. Morning, Paul. Morning, Mary. 90 00:04:42,600 --> 00:04:45,599 You're from Yorkshire, Yorkshire puddings should be a doddle for you. 91 00:04:45,600 --> 00:04:48,599 My husband said, "If you fail on this one, 92 00:04:48,600 --> 00:04:50,599 "we will never live this down." 93 00:04:50,600 --> 00:04:52,599 Val, this is in your blood, isn't it? 94 00:04:52,600 --> 00:04:54,599 It is a Yorkshire pudding batter I have made for years, 95 00:04:54,600 --> 00:04:55,600 my mum taught me. 96 00:04:55,601 --> 00:04:59,599 Her mum's Yorkshire pudding recipe uses five eggs. 97 00:04:59,600 --> 00:05:01,599 But Val is leaving the Dales behind her by filling them 98 00:05:01,600 --> 00:05:04,599 with a spicy, Mexican-inspired chilli. 99 00:05:04,600 --> 00:05:06,599 It is quite a hot chilli. 100 00:05:06,600 --> 00:05:08,599 I need the simpleness of the Yorkshire puddings 101 00:05:08,600 --> 00:05:10,599 to counterbalance the chilli. 102 00:05:10,600 --> 00:05:12,599 Are they going to be the best Yorkshires that you have ever made? 103 00:05:12,600 --> 00:05:14,600 Hopefully. Good luck. 104 00:05:17,600 --> 00:05:19,599 I'm feeling OK about this challenge. 105 00:05:19,600 --> 00:05:22,599 I love Yorkshire puddings and love steaks. 106 00:05:22,600 --> 00:05:25,599 Really, there was only one thing I was going to do. 107 00:05:25,600 --> 00:05:27,599 Deconstructed beef Wellington. 108 00:05:27,600 --> 00:05:30,599 Like the classic, Candice is using best fillet and mushrooms. 109 00:05:30,600 --> 00:05:33,599 She is serving her filled puds with a horseradish cream, 110 00:05:33,600 --> 00:05:35,599 and, for good measure, 111 00:05:35,600 --> 00:05:38,599 adding grated horseradish to her batter. 112 00:05:38,600 --> 00:05:41,599 I just want things to work this week and be spot-on. 113 00:05:41,600 --> 00:05:43,599 Erm... 114 00:05:43,600 --> 00:05:46,600 I didn't want to use that one anyway. 115 00:05:47,600 --> 00:05:49,599 I wanted to take Yorkshire on holiday. 116 00:05:49,600 --> 00:05:51,599 It is quite a traditional actual batter mix, 117 00:05:51,600 --> 00:05:55,599 and then I am putting a Spanish chicken filling on the inside. 118 00:05:55,600 --> 00:05:57,599 So, yeah, Yorkshire goes on tour. 119 00:05:57,600 --> 00:06:01,599 Andrew's tapas puddings will be packed with chunks of spiced chicken 120 00:06:01,600 --> 00:06:02,600 in a tomato and saffron sauce, 121 00:06:02,601 --> 00:06:04,599 then topped with toasted almonds. 122 00:06:04,600 --> 00:06:07,599 The only thing I have added really to the traditional 123 00:06:07,600 --> 00:06:08,600 Yorkshire mix is mustard powder. 124 00:06:08,601 --> 00:06:11,599 Gives it a bit more of a yellow-ey colour, bit more inviting. 125 00:06:11,600 --> 00:06:13,599 I've a friend who is from Yorkshire who tipped me off 126 00:06:13,600 --> 00:06:15,600 that that was how her mum used to make them. 127 00:06:16,600 --> 00:06:18,599 To get 24 identical puds, 128 00:06:18,600 --> 00:06:21,599 the bakers are free to make as much batter as they like, 129 00:06:21,600 --> 00:06:24,599 but they must get the consistency of their mix right. 130 00:06:24,600 --> 00:06:27,599 Too thick and the puddings won't rise. 131 00:06:27,600 --> 00:06:30,599 Too runny and they won't hold their structure. 132 00:06:30,600 --> 00:06:32,599 I think there are all sorts of different recipes. 133 00:06:32,600 --> 00:06:36,599 Believe me, I have tried them all. None of them seem to work for me! 134 00:06:36,600 --> 00:06:39,599 Good morning, Jane. Good morning. 135 00:06:39,600 --> 00:06:41,599 Right, Yorkshire puddings, what are you going to do? 136 00:06:41,600 --> 00:06:44,599 I can't make Yorkshires to save my life. Jane, don't say this. 137 00:06:44,600 --> 00:06:47,599 My mother could never understand why I couldn't make Yorkshire puddings. 138 00:06:47,600 --> 00:06:49,599 What's the problem with the Yorkshires normally? 139 00:06:49,600 --> 00:06:50,600 They are so misshapen, 140 00:06:50,601 --> 00:06:53,599 and I get the hole underneath rather than in the top. 141 00:06:53,600 --> 00:06:55,599 Undeterred, Jane is pairing her Yorkshires 142 00:06:55,600 --> 00:06:58,599 with a Sunday roast and all of the trimmings. 143 00:06:58,600 --> 00:07:00,599 Inside each pud, a pea puree will be topped with beef, 144 00:07:00,600 --> 00:07:02,599 crispy potatoes and a horseradish cream. 145 00:07:02,600 --> 00:07:05,599 My husband and my son love roast dinner, 146 00:07:05,600 --> 00:07:08,600 so I'm just trying to capture the essence of that, really. 147 00:07:11,600 --> 00:07:13,599 Good morning, Rav. Hi. 148 00:07:13,600 --> 00:07:16,599 It's smelling a bit spicy here, tell us about your batter. 149 00:07:16,600 --> 00:07:17,600 I have added some smoked paprika, 150 00:07:17,601 --> 00:07:19,599 some cumin and a little bit of red chilli. 151 00:07:19,600 --> 00:07:22,599 Right, it's becoming less Yorkshire by the moment. 152 00:07:22,600 --> 00:07:23,600 MEL: Yorkshire with a twist, though. 153 00:07:23,601 --> 00:07:26,599 Yeah, it's a bit of a fusion Yorkshire pudding. Lovely. 154 00:07:26,600 --> 00:07:30,599 Rav's going all-out with his Asian-style puddings, 155 00:07:30,600 --> 00:07:32,599 accompanying them with an aromatic tofu curry 156 00:07:32,600 --> 00:07:33,600 garnished with Thai basil. 157 00:07:33,601 --> 00:07:36,599 Has this got coconut milk in there? It does, yeah. 158 00:07:36,600 --> 00:07:39,599 Has this got lime in there? 159 00:07:39,600 --> 00:07:44,599 A little bit, yeah. Every single challenge! Paul, it's his signature. 160 00:07:44,600 --> 00:07:47,599 Can I be honest with you? Yeah, go on. I love coconut, I love lime... 161 00:07:47,600 --> 00:07:49,599 Do you like tofu? 162 00:07:49,600 --> 00:07:50,600 RAV LAUGHS 163 00:07:50,601 --> 00:07:52,600 I'm not a massive fan of tofu. OK. 164 00:07:54,600 --> 00:07:56,599 Yorkshire puddings make me think of Sunday lunch. 165 00:07:56,600 --> 00:07:59,599 And Sunday lunch at my house, cos we were all vegetarians, 166 00:07:59,600 --> 00:08:02,599 was going to the local Indian restaurant and eating it there. 167 00:08:02,600 --> 00:08:06,599 So we always used to have aloo gobi. That was what I had. 168 00:08:06,600 --> 00:08:08,599 Inspired by those culinary forays, 169 00:08:08,600 --> 00:08:11,599 Tom is filling his puds with a cauliflower and potato curry. 170 00:08:11,600 --> 00:08:13,599 And, for an additional Indian kick, 171 00:08:13,600 --> 00:08:14,600 he's added nigella seeds 172 00:08:14,600 --> 00:08:15,600 to his batter, 173 00:08:15,601 --> 00:08:17,599 and is using unconventional flour. 174 00:08:17,600 --> 00:08:21,599 My Yorkshire pudding has some chickpea flour, or chana flour. 175 00:08:21,600 --> 00:08:23,599 Obviously it alters the structure of the Yorkshire pudding. 176 00:08:23,600 --> 00:08:26,599 Yeah, I think it makes the Yorkshire a bit lighter, a bit crispier around 177 00:08:26,600 --> 00:08:29,599 the top. You still get the classic Yorkshire texture, 178 00:08:29,600 --> 00:08:30,600 but it is just a bit lighter than it would be. 179 00:08:30,601 --> 00:08:32,600 Very different. Thank you, Tom. 180 00:08:33,600 --> 00:08:36,599 I'm leaving my batter just to rest for a while. 181 00:08:36,600 --> 00:08:37,600 When I've been testing it, 182 00:08:37,601 --> 00:08:40,599 resting it seems to give a slightly better rise. 183 00:08:40,600 --> 00:08:42,599 I need to leave it for about half an hour. 184 00:08:42,600 --> 00:08:44,600 I'm just going to put my batter into the fridge. 185 00:08:46,600 --> 00:08:50,600 Our bakers can now turn their attention to their fillings. 186 00:08:54,600 --> 00:08:55,600 Do I use a half or a whole one? 187 00:08:55,601 --> 00:08:59,600 I don't want to blow Paul and Mary's head off with it! 188 00:09:02,600 --> 00:09:05,599 I'm just dicing my tofu, which is going to go into my Thai curry. 189 00:09:05,600 --> 00:09:09,599 But tofu is very bland, so you do need to add a lot of flavour, 190 00:09:09,600 --> 00:09:11,599 and that curry paste there 191 00:09:11,600 --> 00:09:13,599 has definitely got a lot of flavour. I just tried it. 192 00:09:13,600 --> 00:09:17,599 My curry paste is coriander, chilli, ginger, shallots, garlic and salt. 193 00:09:17,600 --> 00:09:19,599 I'm smelling some wonderful things 194 00:09:19,600 --> 00:09:21,599 from other bakers who are also doing curries. 195 00:09:21,600 --> 00:09:23,599 Maybe there is a little bit of a Great British Curry Off going on. 196 00:09:23,600 --> 00:09:27,599 Hello, Selasi. Tell us all about your Yorkshire puds. 197 00:09:27,600 --> 00:09:30,599 I'm making Yorkshire puddings filled with pork tenderloin 198 00:09:30,600 --> 00:09:31,600 and pork crackling. 199 00:09:31,601 --> 00:09:33,599 Wow. Pork... Pork crackling? 200 00:09:33,600 --> 00:09:35,599 How big are these things going to be? 201 00:09:35,600 --> 00:09:38,599 Just standard size, standard muffin tin size. I love crackling. 202 00:09:38,600 --> 00:09:39,600 I think this is the first time 203 00:09:39,601 --> 00:09:42,599 we've ever had crackling on Bake Off. Awesome. 204 00:09:42,600 --> 00:09:44,599 Selasi's crackling will be the crowning glory 205 00:09:44,600 --> 00:09:46,599 on each of his filled Yorkshires. 206 00:09:46,600 --> 00:09:48,599 He's roasting his pork with cider 207 00:09:48,600 --> 00:09:49,600 and herbs then serving each 208 00:09:49,601 --> 00:09:51,599 pud with apple sauce. 209 00:09:51,600 --> 00:09:52,600 Looks good, looks good. 210 00:09:52,601 --> 00:09:56,599 The filling recipe was passed down from my girlfriend's mum. 211 00:09:56,600 --> 00:09:59,599 It's her very own recipe, so she will be really proud. 212 00:09:59,600 --> 00:10:01,599 I have to nail it, basically. 213 00:10:01,600 --> 00:10:04,599 My batter is in the fridge. I have got my turkey in the oven. 214 00:10:04,600 --> 00:10:06,599 At the moment, I'm just making the stuffing. 215 00:10:06,600 --> 00:10:08,599 My Yorkshire puddings are my 216 00:10:08,600 --> 00:10:10,599 Christmas dinner compromise Yorkshire puddings. 217 00:10:10,600 --> 00:10:13,599 My husband and I both had very similar upbringings, but the 218 00:10:13,600 --> 00:10:15,599 one thing we differ on is that his family always had 219 00:10:15,600 --> 00:10:18,599 Yorkshire puddings on Christmas Day, and our family never, ever did, 220 00:10:18,600 --> 00:10:20,599 so in the interest of marital harmony, 221 00:10:20,600 --> 00:10:23,599 I am making him Christmas dinner Yorkshire puddings. 222 00:10:23,600 --> 00:10:26,599 Kate's festive filling is as Christmassy as it gets. 223 00:10:26,600 --> 00:10:29,599 Her turkey will be wrapped with a sausage meat stuffing served 224 00:10:29,600 --> 00:10:30,600 with a cranberry and bread sauce. 225 00:10:30,601 --> 00:10:33,600 So it is Christmas dinner in a Yorkshire pudding. 226 00:10:38,600 --> 00:10:41,599 Hello, Benjamina. Hello. MEL: Hey, Benjamina. 227 00:10:41,600 --> 00:10:43,599 Tell us all about your Yorkshire puddings. 228 00:10:43,600 --> 00:10:45,599 So my Yorkshires are going to be filled 229 00:10:45,600 --> 00:10:48,599 with a red onion and bacon chutney/jam type thing, 230 00:10:48,600 --> 00:10:51,599 and some brie, and some crispy bacon on top. 231 00:10:51,600 --> 00:10:53,599 Ooh, lovely, nice combination! 232 00:10:53,600 --> 00:10:56,599 Benjamina has kept it relatively simple with her classic trio, 233 00:10:56,600 --> 00:10:57,600 but she's pepped up her 234 00:10:57,601 --> 00:10:59,599 pudding batter with some herbs 235 00:10:59,600 --> 00:11:00,600 and a bit of mustard. 236 00:11:00,600 --> 00:11:01,600 I just like the flavours. 237 00:11:01,601 --> 00:11:04,599 I'd normally have this in a sandwich, really. 238 00:11:04,600 --> 00:11:06,600 Batter the devil you know. 239 00:11:07,600 --> 00:11:09,599 It's Spanish-influenced chicken. 240 00:11:09,600 --> 00:11:12,599 It's actually quite sweet, a mouthful of it is enough. 241 00:11:12,600 --> 00:11:14,599 There we go, nice little spirals of potato. 242 00:11:14,600 --> 00:11:18,599 And then I'm partially frying it and forcing it into these tins. 243 00:11:18,600 --> 00:11:20,599 They just brown really nicely in the oven. 244 00:11:20,600 --> 00:11:22,599 At this rate we're just going to have Christmas dinner 245 00:11:22,600 --> 00:11:25,599 and no Yorkshire puddings, cos I haven't even got them in the oven yet. 246 00:11:25,600 --> 00:11:26,600 We'll get some puddings in, 247 00:11:26,601 --> 00:11:29,600 and then I'll feel better. Just going to get the batter. 248 00:11:30,600 --> 00:11:32,599 There's a pud in the hood and it smells good! 249 00:11:32,600 --> 00:11:34,600 You've got 45 minutes, bakers. 250 00:11:36,600 --> 00:11:39,599 For Yorkshires to rise, you need really hot oil. 251 00:11:39,600 --> 00:11:41,599 Like, smoking hot oil. 252 00:11:41,600 --> 00:11:45,599 I'm using sunflower oil just cos it has a high smoking point. 253 00:11:45,600 --> 00:11:47,599 I've got dripping. It's tradition. 254 00:11:47,600 --> 00:11:49,599 If you're going to have Yorkshire puddings, 255 00:11:49,600 --> 00:11:51,599 you serve it with beef dripping. 256 00:11:51,600 --> 00:11:56,599 My oil has been heating in the oven for just under ten minutes. 257 00:11:56,600 --> 00:12:00,599 The bit that's probably the most key is pouring it into the hot oil. 258 00:12:00,600 --> 00:12:02,599 CANDICE SNIGGERS 259 00:12:02,600 --> 00:12:04,599 Oh, too much. 260 00:12:04,600 --> 00:12:07,599 I'm using a ladle to put my batter into my pudding dishes 261 00:12:07,600 --> 00:12:09,599 because I want them to all be the same size. 262 00:12:09,600 --> 00:12:12,599 I want to make little cups rather than big, puffy 263 00:12:12,600 --> 00:12:15,600 Yorkshire puddings, so I'm trying to be fairly accurate about it. 264 00:12:16,600 --> 00:12:21,599 Oh! It's so hard to get Yorkshire puddings to be uniform in shape. 265 00:12:21,600 --> 00:12:24,599 Never been a concern of mine. Has it not? But you're right. 266 00:12:24,600 --> 00:12:27,599 I've been sweating the small stuff. Yeah? Batter is where it's at. 267 00:12:27,600 --> 00:12:30,599 Now, listen, those aren't smoking, can I just say? 268 00:12:30,600 --> 00:12:31,600 Should they not be smoking? 269 00:12:31,601 --> 00:12:33,599 They haven't necessarily done that at home. 270 00:12:33,600 --> 00:12:37,599 You've got the old chickpea batter going in. It's all over the shop! 271 00:12:37,600 --> 00:12:39,599 (Mate, you were Star Baker last week.) 272 00:12:39,600 --> 00:12:42,599 Come on, you've got to raise your game, my love. 273 00:12:42,600 --> 00:12:44,599 Just going to pop these in the oven. 274 00:12:44,600 --> 00:12:46,599 My oven was heated to 225, 275 00:12:46,600 --> 00:12:49,599 but I'm actually going to reduce the heat now, to 200. 276 00:12:49,600 --> 00:12:52,599 I'm going for 15 minutes on 230. 277 00:12:52,600 --> 00:12:53,600 MEL: A hot oven and hot fat 278 00:12:53,601 --> 00:12:56,599 ensure the batter starts to cook immediately, 279 00:12:56,600 --> 00:13:00,599 creating the steam needed to form air pockets and the perfect rise. 280 00:13:00,600 --> 00:13:01,600 Hopefully. 281 00:13:01,601 --> 00:13:03,599 SHE MIMICS PUDDINGS RISING 282 00:13:03,600 --> 00:13:04,600 This is really hard. 283 00:13:04,601 --> 00:13:07,599 You want to keep it all as hot as possible, 284 00:13:07,600 --> 00:13:09,599 I've got to try and get as close to the oven as... 285 00:13:09,600 --> 00:13:10,600 SHE SIGHS 286 00:13:10,601 --> 00:13:13,599 Do you know, I actually like to watch them. 287 00:13:13,600 --> 00:13:15,599 I will stand there watching them rise, so I'm going to 288 00:13:15,600 --> 00:13:19,599 chill out for a minute and sit down and watch me Yorkshires rise. 289 00:13:19,600 --> 00:13:20,600 She says hopefully! 290 00:13:22,600 --> 00:13:24,600 It's in the lap of the gods now. 291 00:13:33,600 --> 00:13:35,599 Not going to open it until the time's up 292 00:13:35,600 --> 00:13:37,599 because I don't want them to deflate. 293 00:13:37,600 --> 00:13:39,599 They don't look as though they're rising properly. 294 00:13:39,600 --> 00:13:41,599 Oh, I feel really nervous now! 295 00:13:41,600 --> 00:13:43,599 They're humongous! 296 00:13:43,600 --> 00:13:47,599 Definitely not 24 even Yorkshires, but the smaller ones are 297 00:13:47,600 --> 00:13:50,599 for the kids, and then the bigger ones are for the adults. 298 00:13:50,600 --> 00:13:52,600 I'm sticking to it, that's my story. 299 00:13:57,600 --> 00:14:00,599 They look OK, they look OK. 300 00:14:00,600 --> 00:14:01,600 Good God! 301 00:14:01,601 --> 00:14:03,600 SUE GASPS 302 00:14:04,600 --> 00:14:08,599 Yeah, I am down with that. Look at the puff on that. 303 00:14:08,600 --> 00:14:11,599 These are rubbish. The oven wasn't hot enough. They've gone flat. 304 00:14:11,600 --> 00:14:14,599 And the bottom ones have hardly risen at all. 305 00:14:14,600 --> 00:14:17,599 They're not going to allow me into Yorkshire, ever again. 306 00:14:17,600 --> 00:14:20,599 I've got Yorkshire biscuits! 307 00:14:20,600 --> 00:14:22,600 Bit flat. First ones never come out right anyway. 308 00:14:24,600 --> 00:14:26,599 So they're my practice ones to get my tin warmed up. 309 00:14:26,600 --> 00:14:28,599 They're not bad, but they're not perfect. 310 00:14:28,600 --> 00:14:31,599 They've all got the same amount of batter, 311 00:14:31,600 --> 00:14:33,599 but some of them have risen slightly differently to others. 312 00:14:33,600 --> 00:14:36,599 Don't look at these. These are not the Yorkshires you are looking for. 313 00:14:36,600 --> 00:14:40,599 They are an absolute disaster. Maybe they weren't hot enough. 314 00:14:40,600 --> 00:14:42,599 I have no idea. 315 00:14:42,600 --> 00:14:46,599 OK. They have closed up a bit in the middle. 316 00:14:46,600 --> 00:14:48,599 They are crispy on the bottom, which is good. 317 00:14:48,600 --> 00:14:52,599 Oh, they look beautiful! Would you like to compare them to mine? 318 00:14:52,600 --> 00:14:56,600 Which would you rather eat? Oh, dear. 319 00:14:57,600 --> 00:15:00,599 I had it at 220, which is what I've had it at home. 320 00:15:00,600 --> 00:15:03,599 No problem, puffed up. But it just hasn't worked here. 321 00:15:03,600 --> 00:15:04,600 They're going in the bin. 322 00:15:04,601 --> 00:15:07,599 Tom, all the colour and life has drained from you. 323 00:15:07,600 --> 00:15:09,599 Tom, don't be down. 324 00:15:09,600 --> 00:15:10,600 HE MAKES CRACKING NOISE 325 00:15:10,601 --> 00:15:12,599 It's all right, we'll get there. 326 00:15:12,600 --> 00:15:14,599 OK, I'm going to turn the oven up a bit 327 00:15:14,600 --> 00:15:16,599 and do another couple of batches. 328 00:15:16,600 --> 00:15:18,599 I'm going to start again. 329 00:15:18,600 --> 00:15:20,599 I'm wondering if it's about how hot the oven is. 330 00:15:20,600 --> 00:15:23,599 Start again. But with a hotter oven. 331 00:15:23,600 --> 00:15:25,600 I've really got to get this in now. 332 00:15:29,600 --> 00:15:33,599 Bakers, you've got half an hour left on your Yorkshire challenge, 333 00:15:33,600 --> 00:15:35,599 half an hour. 334 00:15:35,600 --> 00:15:36,600 SHE WHIMPERS 335 00:15:36,601 --> 00:15:38,599 How can Yorkshires make you feel so nervous? 336 00:15:38,600 --> 00:15:42,599 This is the second batch of batter, and doing exactly the same thing. 337 00:15:42,600 --> 00:15:45,599 They have not risen at all. They are just pancakes. 338 00:15:45,600 --> 00:15:47,600 What could it be? What have I done wrong? 339 00:15:53,600 --> 00:15:55,599 Is it different flour? Rubbish. 340 00:15:55,600 --> 00:15:58,599 I've never had a flat Yorkshire before. 341 00:15:58,600 --> 00:16:01,599 Some of them are OK, some of them are a little bit stupid. 342 00:16:01,600 --> 00:16:03,599 These ones are quite nice. 343 00:16:03,600 --> 00:16:06,599 Well, they're better, they're better. Oh, well. 344 00:16:06,600 --> 00:16:10,599 They're not as good as I want them to be, but I'll fill these ones. 345 00:16:10,600 --> 00:16:12,599 OK, bakers, if you could finish in ten minutes, 346 00:16:12,600 --> 00:16:14,599 it would be BATTER for all of us. 347 00:16:14,600 --> 00:16:16,599 Ten minutes, bakers. 348 00:16:16,600 --> 00:16:18,599 Just need to get plated up, really. 349 00:16:18,600 --> 00:16:20,599 Oh, dear. Right, OK. 350 00:16:20,600 --> 00:16:21,600 This is a mad moment now. 351 00:16:21,601 --> 00:16:23,599 I'm not going to not serve something, 352 00:16:23,600 --> 00:16:26,599 so I will start filling them. Not that this will work, 353 00:16:26,600 --> 00:16:28,599 because there is nothing to hold the stuff in! 354 00:16:28,600 --> 00:16:31,599 This one is my favourite. It has a nice hole in the middle. 355 00:16:31,600 --> 00:16:32,600 Plenty of space for the filling. 356 00:16:35,600 --> 00:16:37,599 Hot, hot, hot, hot. 357 00:16:37,600 --> 00:16:39,599 This is my pea puree. 358 00:16:39,600 --> 00:16:42,599 I'm hoping if I put enough in, they will not notice. 359 00:16:42,600 --> 00:16:44,599 How much longer have we got left? 360 00:16:44,600 --> 00:16:47,599 OK, bakers, five minutes left, and don't throw them - 361 00:16:47,600 --> 00:16:48,600 that's battery. 362 00:16:49,600 --> 00:16:52,600 My hands are shaking, I can hardly get the little leaf on. 363 00:16:58,600 --> 00:17:01,599 How many minutes? How many minutes? How many minutes? 364 00:17:01,600 --> 00:17:03,600 We've got three minutes, Candice. 365 00:17:13,600 --> 00:17:15,599 YORKSHIRE ACCENT: Right, you lot, 366 00:17:15,600 --> 00:17:17,600 time's up, time's up on your Yorkshires. 367 00:17:20,600 --> 00:17:22,600 Bakes at the end of the benches, gang, please. 368 00:17:37,600 --> 00:17:39,599 They look fairly uniform. 369 00:17:39,600 --> 00:17:41,599 They are well risen, they've got 370 00:17:41,600 --> 00:17:43,599 the same amount of filling in each one. 371 00:17:43,600 --> 00:17:45,599 Good colour, I like the way you've toasted your nuts. 372 00:17:45,600 --> 00:17:49,599 So, great consistency inside that as well. 373 00:17:49,600 --> 00:17:51,599 I like to see some irregular air pockets in there, 374 00:17:51,600 --> 00:17:52,600 and you have got that. 375 00:17:53,600 --> 00:17:57,599 Well baked. The flavours you got in the chicken are coming through. 376 00:17:57,600 --> 00:18:00,599 I love the sultanas in there, I like the fruitiness of it. 377 00:18:00,600 --> 00:18:03,599 Yeah, I like that, I like that a lot. 378 00:18:03,600 --> 00:18:05,600 I think you've done very well, Andrew. 379 00:18:10,600 --> 00:18:13,599 They're a bit irregular, and they look quite small. 380 00:18:13,600 --> 00:18:16,599 We're not getting enough rise in that Yorkshire pudding, are we? 381 00:18:16,600 --> 00:18:18,599 Right, let's go with this fella here. 382 00:18:18,600 --> 00:18:21,599 Tastes just like Christmas dinner to me. 383 00:18:21,600 --> 00:18:22,600 The flavours are lovely, 384 00:18:22,601 --> 00:18:24,599 but I don't think you put enough batter in there 385 00:18:24,600 --> 00:18:26,599 to give us the size that we wanted. 386 00:18:26,600 --> 00:18:28,600 The Yorkshires are just too small. 387 00:18:31,600 --> 00:18:33,599 They look most exciting. Thank you! 388 00:18:33,600 --> 00:18:36,599 I love the idea of your spiralised roastie. 389 00:18:36,600 --> 00:18:40,599 But to go to the Yorkshire pudding, we have got them different sizes. 390 00:18:40,600 --> 00:18:42,600 And we haven't got a great rise. 391 00:18:44,600 --> 00:18:46,599 It's a little bit dense in there, 392 00:18:46,600 --> 00:18:49,600 they needed a little bit longer in the oven unfortunately. 393 00:18:50,600 --> 00:18:53,599 That... tastes... UNBELIEVABLE. 394 00:18:53,600 --> 00:18:56,599 Yum! That is delicious. Thank you. 395 00:18:56,600 --> 00:18:58,599 But it was a Yorkshire pudding challenge, 396 00:18:58,600 --> 00:19:00,600 and that's what's let you down. 397 00:19:04,600 --> 00:19:06,599 They're too flat. Yeah. 398 00:19:06,600 --> 00:19:08,600 There's not much life in there, very thin. 399 00:19:12,600 --> 00:19:15,599 You could do with a little bit more seasoning in there, for me. OK. 400 00:19:15,600 --> 00:19:17,599 I think, overall, your Yorkshire puddings were all right. 401 00:19:17,600 --> 00:19:19,599 I do think they could be a bit wetter, 402 00:19:19,600 --> 00:19:21,599 which would allow them to grow a little bit more. 403 00:19:21,600 --> 00:19:23,599 The flavour is unbelievably beautiful. 404 00:19:23,600 --> 00:19:26,599 It is, the beef together with the flavours you've got 405 00:19:26,600 --> 00:19:28,599 in there as well, it is beautiful. 406 00:19:28,600 --> 00:19:30,600 It is good. Thank you very much. 407 00:19:33,600 --> 00:19:36,599 Nice colour. I mean, they could go a little bit browner. 408 00:19:36,600 --> 00:19:37,600 They're quite cute, they're dainty, 409 00:19:37,601 --> 00:19:40,600 but you have differences in size there. 410 00:19:44,600 --> 00:19:46,599 The flavour is very good. It's a little soft. 411 00:19:46,600 --> 00:19:49,599 Great texture inside that. Quite big air pockets in there. 412 00:19:49,600 --> 00:19:52,599 I think it needed just a couple more minutes in the oven, 413 00:19:52,600 --> 00:19:54,600 but your flavours are excellent. Thank you. 414 00:19:56,600 --> 00:19:59,599 Straight away, as soon as the knife goes in, 415 00:19:59,600 --> 00:20:01,599 you know it's going to be a good Yorkshire. 416 00:20:01,600 --> 00:20:04,599 The bake is beautiful, it's fluffy, it's light... 417 00:20:04,600 --> 00:20:08,600 And there's masses of room to put all that pork filling in. 418 00:20:10,600 --> 00:20:12,599 Just got the sound of his jaws. 419 00:20:12,600 --> 00:20:16,599 The tectonic plates of the earth in my ear. 420 00:20:16,600 --> 00:20:18,599 The crackling is beautiful. 421 00:20:18,600 --> 00:20:21,599 The only problem we've got is we've got a little chap here, 422 00:20:21,600 --> 00:20:23,599 and we've got a whopping one here. 423 00:20:23,600 --> 00:20:25,599 Want some more crackling? I've got more here. 424 00:20:25,600 --> 00:20:27,599 Whatever Mary says, fantastic! 425 00:20:27,600 --> 00:20:29,599 MOUTH FULL: Those taste amazing. Thank you. 426 00:20:29,600 --> 00:20:33,599 That crackling is spot-on. Thank you. Thanks, Solasi, that's lovely. 427 00:20:33,600 --> 00:20:34,600 MUNCHING CONTINUES 428 00:20:37,600 --> 00:20:39,599 You've got tofu in this, haven't you? 429 00:20:39,600 --> 00:20:41,599 Come on, Paul, you can do it, come on. 430 00:20:41,600 --> 00:20:42,600 You've got it well filled here. 431 00:20:42,601 --> 00:20:45,600 Great texture of the Yorkshire pudding. Beautiful. 432 00:20:48,600 --> 00:20:51,600 Mm. It is quite different, and it is spicy, and it's good. 433 00:20:52,600 --> 00:20:55,599 I would have another one of them. Oh, my God. 434 00:20:55,600 --> 00:20:56,600 If you hadn't told me it was tofu... 435 00:20:56,601 --> 00:20:58,599 Paul in tofu shocker. 436 00:20:58,600 --> 00:21:00,599 The flavours again, the spice combinations are fantastic. 437 00:21:00,600 --> 00:21:03,600 All round, they're good Yorkshire puddings. Thanks, Rav. Thanks. 438 00:21:07,600 --> 00:21:10,599 OK, what you've actually got here are 24 blinis 439 00:21:10,600 --> 00:21:11,600 with some rice on the top. 440 00:21:16,600 --> 00:21:17,600 The topping is a good flavour. 441 00:21:17,601 --> 00:21:22,600 The actual Yorkshire pudding is dry, it's solid, it's well-baked. 442 00:21:24,600 --> 00:21:25,600 It's like a biscuit. Mmm. 443 00:21:25,601 --> 00:21:29,599 I'm not surprised that it didn't rise using chickpeas 444 00:21:29,600 --> 00:21:33,599 and nigella seeds, because it's a very heavy flour to get going. 445 00:21:33,600 --> 00:21:35,600 However many eggs you put in it. 446 00:21:40,600 --> 00:21:44,599 They do vary in size. Some of them are thick, some are thin. 447 00:21:44,600 --> 00:21:46,599 Good colour. It's light, it has got a good colour. 448 00:21:46,600 --> 00:21:48,600 It's a proper Yorkshire pudding. Mmm. 449 00:21:50,600 --> 00:21:54,599 The actual Yorkshire pudding itself is a beautiful texture. Thank you. 450 00:21:54,600 --> 00:21:57,599 The filling, as well, I like, it's got a nice bit of kick to it, 451 00:21:57,600 --> 00:22:01,599 nice bit of heat, and the two together, it does work. Thank you! 452 00:22:01,600 --> 00:22:03,600 Made Yorkshire proud. Thank you. 453 00:22:08,600 --> 00:22:09,600 I can now go back into Yorkshire. 454 00:22:09,601 --> 00:22:12,599 I don't think it could have gone much better, to be fair. 455 00:22:12,600 --> 00:22:15,599 That was bang-on what I was hoping it would be. 456 00:22:15,600 --> 00:22:17,599 I knew they weren't as perfect as they could be. 457 00:22:17,600 --> 00:22:20,599 In hindsight, wish I'd put a bit more batter in and gone a bit bigger. 458 00:22:20,600 --> 00:22:22,599 I'd love to be able to say I'm going to put this one out of 459 00:22:22,600 --> 00:22:24,599 my mind and just get on with it, but that'd be a total lie. 460 00:22:24,600 --> 00:22:28,600 I'm definitely going to fixate on this for at least a few hours! 461 00:22:30,600 --> 00:22:33,599 The Batter Technical is another Bake Off first, and, as ever, 462 00:22:33,600 --> 00:22:35,600 it's a total mystery. 463 00:22:41,600 --> 00:22:44,599 OK, bakers, welcome to your Technical Challenge, which, 464 00:22:44,600 --> 00:22:46,599 this week, Paul has set for you. 465 00:22:46,600 --> 00:22:48,599 It's going to be judged blind, 466 00:22:48,600 --> 00:22:50,599 but we would like a word of advice before you depart. 467 00:22:50,600 --> 00:22:53,599 Practise your pattern before you use the mixture. 468 00:22:53,600 --> 00:22:56,599 Ohh... Cryptic. Enigmatic Hollywood. 469 00:22:56,600 --> 00:22:58,599 Mm. Tatty byes. 470 00:22:58,600 --> 00:23:00,599 Farewell to Hollywood. 471 00:23:00,600 --> 00:23:06,599 Now, for your Technical Challenge, Paul's brief is lacy pancakes. 472 00:23:06,600 --> 00:23:12,599 He'd like you to make 12 heart-shaped lace pancakes. 473 00:23:12,600 --> 00:23:14,599 They should be intricate and beautiful, 474 00:23:14,600 --> 00:23:17,599 like a doily you might find in Carole Middleton's guest bedroom. 475 00:23:17,600 --> 00:23:22,599 Mmm. You are allowed to make one test pancake. 476 00:23:22,600 --> 00:23:25,599 The other 12 that come after it must be presented. You've got one hour. 477 00:23:25,600 --> 00:23:29,600 On your marks... get set... BOTH: ..bake. 478 00:23:33,600 --> 00:23:37,599 What is a lace pancake? I have not got the foggiest. 479 00:23:37,600 --> 00:23:41,599 Lace pancakes were traditionally eaten by the rich 480 00:23:41,600 --> 00:23:42,600 at their show-off dinners. 481 00:23:42,601 --> 00:23:45,599 They first appeared in one of the earliest cookbooks 482 00:23:45,600 --> 00:23:48,599 ever printed - 1615's The English Huswife. 483 00:23:48,600 --> 00:23:50,599 I am slightly flummoxed by the whole thing. 484 00:23:50,600 --> 00:23:52,599 The instructions are very, very minimal. 485 00:23:52,600 --> 00:23:55,599 Are you ready for this complex recipe? 486 00:23:55,600 --> 00:23:58,599 "Make a pancake batter." That's it. 487 00:23:58,600 --> 00:24:02,599 Work it out, go. This could be a heartbreaking challenge. 488 00:24:02,600 --> 00:24:05,599 Kind of wish I'd made pancakes more recently. 489 00:24:05,600 --> 00:24:08,599 Paul, why did you choose lacy pancakes? 490 00:24:08,600 --> 00:24:14,599 I like the idea of pancakes. I think a good pancake is a thing of beauty. 491 00:24:14,600 --> 00:24:15,600 We've taken it to the next level, really. 492 00:24:15,601 --> 00:24:18,599 Making it into a lace design is all about intricacy, 493 00:24:18,600 --> 00:24:21,599 it's about delicacy and it's about skill. 494 00:24:21,600 --> 00:24:23,599 You serve that with ice cream, I'd have that any day. 495 00:24:23,600 --> 00:24:26,599 It melts in the mouth, you've got a beautiful pancake flavour. 496 00:24:26,600 --> 00:24:30,599 They've got to get the consistency of the batter absolutely perfect. 497 00:24:30,600 --> 00:24:32,599 You can't have the batter too thick, 498 00:24:32,600 --> 00:24:35,599 the whole thing will become quite stringy rather than pancake-like. 499 00:24:35,600 --> 00:24:39,599 If it's too thin, then it will just all mould together. 500 00:24:39,600 --> 00:24:43,599 Now, the mystery ingredient, to them, I'm sure will be the sugar. 501 00:24:43,600 --> 00:24:47,599 You're suggesting they put a little sugar in to help with the colouring. 502 00:24:47,600 --> 00:24:49,599 Yeah, I put sugar in deliberately. 503 00:24:49,600 --> 00:24:53,599 Because it's a lace design, you want it to colour quite quickly. 504 00:24:53,600 --> 00:24:55,599 The longer it sits there, the more it dries it out, 505 00:24:55,600 --> 00:24:57,599 because it hasn't got the full surface area of 506 00:24:57,600 --> 00:25:00,599 a conventional pancake, which is why you have to be really quick, 507 00:25:00,600 --> 00:25:02,599 and intricate, and delicate, 508 00:25:02,600 --> 00:25:05,599 and make it look good, AND do it 12 times. 509 00:25:05,600 --> 00:25:09,599 Very difficult indeed. I think it's a great challenge. 510 00:25:09,600 --> 00:25:12,599 I make pancakes a lot at home and I should be able to do them in 511 00:25:12,600 --> 00:25:16,599 my sleep, but you're going, "How much milk? Is it half a pint?" 512 00:25:16,600 --> 00:25:18,599 It's amazing how your mind goes completely blank. 513 00:25:18,600 --> 00:25:20,599 It just gives us the basic ingredients, 514 00:25:20,600 --> 00:25:21,600 no measurements or amounts. 515 00:25:21,601 --> 00:25:24,599 My brain's gone a bit to mush as to what the ratio is, 516 00:25:24,600 --> 00:25:26,599 so I'm just going to have to go for gut feel. 517 00:25:26,600 --> 00:25:31,599 I've put 10oz of flour in, six eggs and a couple of ounces of sugar. 518 00:25:31,600 --> 00:25:34,599 Sugar, sugar. A couple of tablespoons of sugar. 519 00:25:34,600 --> 00:25:36,599 I'm actually worried about the sugar but when I'm making pancakes 520 00:25:36,600 --> 00:25:40,599 I very rarely put sugar in them. I've done three tablespoons so far. 521 00:25:40,600 --> 00:25:42,599 When it hits the pan the sugar's going to caramelise, 522 00:25:42,600 --> 00:25:45,599 so it makes it cook slightly differently. 523 00:25:45,600 --> 00:25:48,599 I have used all of the sugar. I don't know if that's right. 524 00:25:48,600 --> 00:25:50,599 I honestly have no idea! 525 00:25:50,600 --> 00:25:54,599 My batter is normally like single cream, that kind of thickness, 526 00:25:54,600 --> 00:25:56,600 so that's what I'm going for. 527 00:25:58,600 --> 00:26:01,599 If you're doing a heart it's got to stand up in the pan 528 00:26:01,600 --> 00:26:04,599 rather than spread too much, so I'm going for slightly thicker. 529 00:26:04,600 --> 00:26:06,599 You've got to have that baker's intuition. 530 00:26:06,600 --> 00:26:09,599 Sometimes you just have to look at it and say, "It looks about right." 531 00:26:09,600 --> 00:26:10,600 It looks OK to me. 532 00:26:10,601 --> 00:26:12,599 I don't know, maybe it should have been a bit thicker, 533 00:26:12,600 --> 00:26:15,600 cos it needs to hold its shape. 534 00:26:19,600 --> 00:26:22,599 I'm going to try and draw meself a template for a heart. 535 00:26:22,600 --> 00:26:25,599 Might draw it out first on a piece of paper. 536 00:26:25,600 --> 00:26:26,600 Lace, lace, lace, lace, lace. 537 00:26:26,601 --> 00:26:30,599 I've no idea what the lace scene is meant to look like. 538 00:26:30,600 --> 00:26:33,599 This is my plan for my heart shape. Very detailed, as you can see. 539 00:26:33,600 --> 00:26:36,599 What's going on here, Selasi? I don't know what I was think... 540 00:26:36,600 --> 00:26:39,599 I'm not good at drawing, I'm terrible! 541 00:26:39,600 --> 00:26:41,599 This is excellent, that's just a pair of buttocks, isn't it? 542 00:26:41,600 --> 00:26:44,599 Yeah, yeah, yeah. That's very, very good, with no lace at all. Yeah! 543 00:26:44,600 --> 00:26:46,599 What does lace look like? 544 00:26:46,600 --> 00:26:49,599 Do they want lovely lace or do they want squiggly lace? 545 00:26:49,600 --> 00:26:52,599 I've not even got any lace pants. 546 00:26:52,600 --> 00:26:55,599 It just says, "Pipe 12 heart-shaped lace pancakes. 547 00:26:55,600 --> 00:26:57,599 "Serve 12 apart from your one tester." 548 00:26:57,600 --> 00:26:59,599 Do you know what I haven't done? 549 00:26:59,600 --> 00:27:04,599 Paul said practise the piping before you did it, so I'm going to do that. 550 00:27:04,600 --> 00:27:07,599 This is my way of practising without it officially being a test. 551 00:27:07,600 --> 00:27:10,599 Other people are doing it onto baking sheets and I'm thinking, 552 00:27:10,600 --> 00:27:13,599 no, I'm going to free-form it. 553 00:27:13,600 --> 00:27:15,599 I'm just going to try and practise one, see how it cooks. 554 00:27:15,600 --> 00:27:19,599 Only going to get one chance at this. OK... 555 00:27:19,600 --> 00:27:23,599 Paul's recipe doesn't state what temperature the batter should be cooked at. 556 00:27:23,600 --> 00:27:25,599 I've gone for a medium heat. 557 00:27:25,600 --> 00:27:28,599 I'm going for a reasonably high heat. 558 00:27:28,600 --> 00:27:31,599 I've got this on a very hot heat and I'm now thinking that was 559 00:27:31,600 --> 00:27:34,599 a bad idea. Cos I think that has burned. Yes, it has. 560 00:27:34,600 --> 00:27:37,599 That was me tester. Now we know, a little bit cooler. 561 00:27:37,600 --> 00:27:41,599 The trouble is, the middle's going to be cooked when the outside's still cooking, 562 00:27:41,600 --> 00:27:45,599 so I think we're just going to keep it as simple as we can. 563 00:27:45,600 --> 00:27:47,599 That's definitely not a heart. 564 00:27:47,600 --> 00:27:49,599 It's slightly the same as what I practised on paper. 565 00:27:49,600 --> 00:27:51,599 The fact that this is my only test is a bit scary, 566 00:27:51,600 --> 00:27:53,599 because this looks awful! 567 00:27:53,600 --> 00:27:56,599 I think this might be the worst thing I've ever made. 568 00:27:56,600 --> 00:27:57,600 It needs more definition. 569 00:27:57,601 --> 00:27:59,600 It's a heart-shaped pancake. 570 00:28:00,600 --> 00:28:04,599 I'm not sure who would wear it. I mean, that's lace, right? 571 00:28:04,600 --> 00:28:07,599 Oh, dear, my practice has not come out looking very delicate. 572 00:28:07,600 --> 00:28:11,599 I just think I'm going for totally the wrong thing, it feels wrong. 573 00:28:11,600 --> 00:28:12,600 I'm not going to do this pattern. 574 00:28:12,601 --> 00:28:16,599 My test pancake, the batter's really thin, so it's spreading more than I'd like. 575 00:28:16,600 --> 00:28:20,599 I've just put a drop more flour in, so, tested, re-evaluated, 576 00:28:20,600 --> 00:28:21,600 going again. 577 00:28:21,600 --> 00:28:22,600 That doesn't look too bad. 578 00:28:22,601 --> 00:28:26,599 I've just got to remember the design and do it again. 579 00:28:26,600 --> 00:28:30,600 The bakers' next 12 pancakes must all be presented to Paul and Mary. 580 00:28:31,600 --> 00:28:35,599 I just want to get 12 out looking OK, looking roughly the same. 581 00:28:35,600 --> 00:28:38,600 It's quite hard piping freehand into a frying pan. 582 00:28:40,600 --> 00:28:41,600 This is my first actual one, 583 00:28:41,601 --> 00:28:45,599 so whatever this one comes out like we're going to copy this. 584 00:28:45,600 --> 00:28:48,599 I don't know how to get them all the same shape! This is number two. 585 00:28:48,600 --> 00:28:51,599 It's a little browner than I would have liked but it's OK 586 00:28:51,600 --> 00:28:53,599 and it's heart-shaped and it's pretty lacy. 587 00:28:53,600 --> 00:28:56,599 I'm quite happy with how they look. They're all fairly similar-looking. 588 00:28:56,600 --> 00:28:59,599 It's on a medium heat. I don't want it to burn, 589 00:28:59,600 --> 00:29:02,599 but then I think this is taking me way too long just to do one. 590 00:29:02,600 --> 00:29:05,600 Bakers, you've got half an hour left. 591 00:29:06,600 --> 00:29:09,599 Going to have to really up my pace. Whoops. 592 00:29:09,600 --> 00:29:11,599 Oh, this is chaotic. 593 00:29:11,600 --> 00:29:13,599 Really, this is one of the most difficult things yet, I think. 594 00:29:13,600 --> 00:29:16,600 Ahh! Blast! 595 00:29:17,600 --> 00:29:21,599 Nice shape, nice pattern, nice colour. Broken. 596 00:29:21,600 --> 00:29:25,599 I'm going for shabby-chic pancakes rather than delicacies. 597 00:29:25,600 --> 00:29:26,600 Oh, my life. 598 00:29:26,601 --> 00:29:29,599 Come on, come on, bit faster, cook a bit faster. 599 00:29:29,600 --> 00:29:31,600 There's time, there's time. Ooh! 600 00:29:33,600 --> 00:29:36,599 That was my tester, so not to panic, not to panic! 601 00:29:36,600 --> 00:29:39,599 Do you know what? I love pancakes. Are you a tosser or a flipper? 602 00:29:39,600 --> 00:29:42,599 Ah, a tosser all the way, Mel. Tosser? Good, just checking. Thank you. 603 00:29:42,600 --> 00:29:46,600 I'm not flipping this for anybody. I'm not going to risk it. 604 00:29:48,600 --> 00:29:50,600 Yeah! Hey, hey, hey! 605 00:29:52,600 --> 00:29:54,599 This one smells burnt. 606 00:29:54,600 --> 00:29:58,599 Slightly overdone. The tester was much better than this one. 607 00:29:58,600 --> 00:30:00,600 I wish that didn't fall on the floor now. 608 00:30:04,600 --> 00:30:06,599 So, I'm very behind. You've got 13 minutes. 609 00:30:06,600 --> 00:30:09,599 I have 13 minutes left and I've done five now. 610 00:30:09,600 --> 00:30:10,600 OK! 611 00:30:10,601 --> 00:30:13,599 Ooh, that one's going at the bottom! 612 00:30:13,600 --> 00:30:15,599 One lovely flick of the wrist, over it comes. 613 00:30:15,600 --> 00:30:19,599 (Colour's good, though. Colour's good, isn't it? I don't know.) 614 00:30:19,600 --> 00:30:23,599 Well, no-one knows. No-one knows what goes through Paul's mind. No-one's seen these. 615 00:30:23,600 --> 00:30:26,599 I think I'm quite happy with them. Golden brown. 616 00:30:26,600 --> 00:30:28,599 You've got 11 minutes left. 11. All right. 617 00:30:28,600 --> 00:30:31,599 One, two, three, four, five, six, seven, eight. 618 00:30:31,600 --> 00:30:33,599 Nine, ten. Two more after this one. 619 00:30:33,600 --> 00:30:35,599 The design's kind of evolving with time, 620 00:30:35,600 --> 00:30:38,599 like any good artist's style does. There's three more to do. 621 00:30:38,600 --> 00:30:42,599 This is the last one. But they're very Jackson Pollock! 622 00:30:42,600 --> 00:30:43,600 SHE LAUGHS 623 00:30:43,601 --> 00:30:46,599 They're not all uniform in shape. They are what they are. 624 00:30:46,600 --> 00:30:50,599 Bakers, you've got five minutes. Five minutes! 625 00:30:50,600 --> 00:30:52,599 Nine, ten, 11. 626 00:30:52,600 --> 00:30:53,600 Gosh. They're terrible. 627 00:30:53,601 --> 00:30:56,599 For better or for worse, they're done. 628 00:30:56,600 --> 00:30:57,600 Ooh, sugar. 629 00:30:57,601 --> 00:31:00,599 I see other people putting sugar on it. But I'm not going to. 630 00:31:00,600 --> 00:31:04,599 I'm going to give them a bit of a dusting, bit of a last-minute flavour injection. 631 00:31:04,600 --> 00:31:06,600 I think that's 12. 632 00:31:15,600 --> 00:31:18,599 Congratulations, guys. Time is up. 633 00:31:18,600 --> 00:31:21,599 You all did brilliantly, not a heart failure in sight. 634 00:31:21,600 --> 00:31:23,599 If you'd like to bring your beautiful lacy batters 635 00:31:23,600 --> 00:31:26,599 and pop them behind the photo of yourself on the gingham altar. 636 00:31:26,600 --> 00:31:28,599 Well done, gang. 637 00:31:28,600 --> 00:31:30,599 Mary and Paul have no idea 638 00:31:30,600 --> 00:31:33,600 which plate of pancakes belongs to which baker. 639 00:31:36,600 --> 00:31:42,599 Right, what we're looking for is 12 delicately laced pancakes. 640 00:31:42,600 --> 00:31:44,599 So, we'll start over here. 641 00:31:44,600 --> 00:31:47,599 Now, these look very good indeed. Nice colour. 642 00:31:47,600 --> 00:31:52,599 They're holding together well, they're following the same pattern. 643 00:31:52,600 --> 00:31:55,599 They taste sweet to me. Yep, pretty good. 644 00:31:55,600 --> 00:31:58,599 Right, moving on to these little fellas. 645 00:31:58,600 --> 00:32:00,599 There's a little bit of lace in there. 646 00:32:00,600 --> 00:32:02,599 Looks like an alien's face in the middle. 647 00:32:02,600 --> 00:32:05,599 There's some pale and some quite dark, aren't there? 648 00:32:05,600 --> 00:32:08,599 Not as sweet as the first one. Right, moving on. 649 00:32:08,600 --> 00:32:10,599 Here we have similar patterns... 650 00:32:10,600 --> 00:32:12,599 It's a little on the clumsy side. 651 00:32:12,600 --> 00:32:15,599 I'd prefer it a little bit finer. 652 00:32:15,600 --> 00:32:18,599 That one's quite dark, that one's quite light. 653 00:32:18,600 --> 00:32:21,599 Some of them are overcooked, some of them aren't. 654 00:32:21,600 --> 00:32:24,599 There's no sweetness there. Not much sweetness, no. 655 00:32:24,600 --> 00:32:26,599 Now, these are a whole plethora of colours, 656 00:32:26,600 --> 00:32:28,599 and they're bone dry, too, overdone. 657 00:32:28,600 --> 00:32:31,600 There's too much sugar and they overcooked it. 658 00:32:32,600 --> 00:32:34,599 Biscuits. 659 00:32:34,600 --> 00:32:38,599 So we move on, then. These are quite delicately coloured. 660 00:32:38,600 --> 00:32:40,599 All of them are the same. Interesting pattern. 661 00:32:40,600 --> 00:32:42,599 It's not bad, the pattern. 662 00:32:42,600 --> 00:32:44,599 That's fine, it's moist. 663 00:32:44,600 --> 00:32:48,599 Now, these look highly elaborate. They're very nice, aren't they? 664 00:32:48,600 --> 00:32:50,599 Yeah. They look like table mats. 665 00:32:50,600 --> 00:32:53,599 That must be quite a difficult design to do. 666 00:32:53,600 --> 00:32:55,599 They're very attractive. 667 00:32:55,600 --> 00:32:57,599 To cook them on the frying pan would have been quite tricky. Very nice. 668 00:32:57,600 --> 00:33:01,599 Very good. Right, these are quite an equal colour. 669 00:33:01,600 --> 00:33:03,599 They are very delicate, though. Nice decoration, which is nice. 670 00:33:03,600 --> 00:33:07,599 They're beautifully moist, they're not dry in any way. 671 00:33:07,600 --> 00:33:09,599 Yeah, taste is good. Moving on. 672 00:33:09,600 --> 00:33:11,599 Now, this one looks quite fat. 673 00:33:11,600 --> 00:33:13,599 There's a bit of a difference in colour. 674 00:33:13,600 --> 00:33:15,599 That's really pale, that one's really dark. 675 00:33:15,600 --> 00:33:17,599 They're not so delicate, are they? 676 00:33:17,600 --> 00:33:20,599 Again, it's lucky it's got the sugar on the outside to carry 677 00:33:20,600 --> 00:33:24,599 that little bit of sweetness through to the pancake. Last one. 678 00:33:24,600 --> 00:33:28,599 Delicate. It's a very nice design. One a little bit too baked here. 679 00:33:28,600 --> 00:33:30,600 Yeah, down the bottom they are. 680 00:33:31,600 --> 00:33:33,599 Bit crispy, that one. That was a bit dry. 681 00:33:33,600 --> 00:33:38,599 It's a nice design, that one, but a bit inconsistent with the colour. 682 00:33:38,600 --> 00:33:41,599 But which plate will be judged pancake perfection? 683 00:33:41,600 --> 00:33:45,599 In ninth place is this one. That's mine! 684 00:33:45,600 --> 00:33:47,599 They're a little bit small and more like waffles. 685 00:33:47,600 --> 00:33:49,600 In eighth place, here. 686 00:33:51,600 --> 00:33:56,599 These were a little bit simplistic and a little on the thick side. 687 00:33:56,600 --> 00:33:58,599 In seventh is this one. 688 00:33:58,600 --> 00:34:01,599 Quite dark, a lot of these are inconsistent in colour. 689 00:34:01,600 --> 00:34:05,599 Very simple, more like webbing than it is lace. 690 00:34:05,600 --> 00:34:09,599 Val is sixth, Tom fifth and Andrew is fourth. 691 00:34:09,600 --> 00:34:12,599 In third place is this one here. Pretty good, actually. 692 00:34:12,600 --> 00:34:15,599 Quite a nice design, little bit simplistic in the middle 693 00:34:15,600 --> 00:34:17,599 but the addition on the outside made all the difference. Well done. 694 00:34:17,600 --> 00:34:19,600 And in second place... 695 00:34:21,600 --> 00:34:24,599 A very pretty, light design. 696 00:34:24,600 --> 00:34:26,599 And in first place is this one. 697 00:34:26,600 --> 00:34:28,600 Well done, Benjamina. Well done. 698 00:34:30,600 --> 00:34:34,599 I did like the design on it. It was very tight between these two. 699 00:34:34,600 --> 00:34:36,599 I just found the design and the flavour of this one just 700 00:34:36,600 --> 00:34:39,599 pipped it, so well done. 701 00:34:39,600 --> 00:34:42,599 Oh, I'm so happy. Finally I've gone up there. 702 00:34:42,600 --> 00:34:46,599 I think I've gone up and down in Technicals, but it's good to get the number-one spot. 703 00:34:46,600 --> 00:34:49,599 Really pleased with second, wasn't expecting that at all. Well done. 704 00:34:49,600 --> 00:34:53,599 I think fifth was fair enough. Yeah, it was OK. 705 00:34:53,600 --> 00:34:57,599 If it goes badly tomorrow I think I'll be at risk of going home. 706 00:34:57,600 --> 00:35:00,599 I'm a bit worried that I'm at the bottom of the heap at the moment. 707 00:35:00,600 --> 00:35:02,599 I think I've been consistently inconsistent, 708 00:35:02,600 --> 00:35:05,600 so we need to work on the consistency. 709 00:35:12,600 --> 00:35:16,599 Paul, Mary, time for proper batter chatter. Who did well so far? 710 00:35:16,600 --> 00:35:19,599 Andrew, really, I would think, did the best. 711 00:35:19,600 --> 00:35:22,599 He had a lovely flavour on top of his Yorkshire pudding, and in 712 00:35:22,600 --> 00:35:24,599 the Technical he was fourth. 713 00:35:24,600 --> 00:35:27,599 Benjamina, who won the Technical, she's up there with Andrew. 714 00:35:27,600 --> 00:35:30,599 I think you have to put Candice in there as well. 715 00:35:30,600 --> 00:35:31,600 She came second in the technical. 716 00:35:31,601 --> 00:35:34,599 Showstopper this week is going to be a potential banana skin for 717 00:35:34,600 --> 00:35:37,599 a few people, including Kate and Tom. 718 00:35:37,600 --> 00:35:39,599 His signature was not good. 719 00:35:39,600 --> 00:35:41,599 We didn't get Yorkshire pudding, we got blini. 720 00:35:41,600 --> 00:35:44,599 And Kate didn't do particularly well in the Yorkshire puddings, too. 721 00:35:44,600 --> 00:35:47,599 What about Rav? He's really got to step up into the Showstopper. 722 00:35:47,600 --> 00:35:50,599 But if he has a bad day he could be in trouble. 723 00:35:50,600 --> 00:35:53,599 I can't bear the tension. It's always like this at the beginning of Showstopper day, mate. 724 00:35:53,600 --> 00:35:55,599 Am I going to have to get the lawyer out again? 725 00:35:55,600 --> 00:35:59,600 Oh, sorry, I'm not allowed to touch you. I've said, never touch. Sorry. 726 00:36:01,600 --> 00:36:04,599 Welcome back, bakers, to Showstopper day, 727 00:36:04,600 --> 00:36:08,599 or as they call it in Spain, la dia de la fiesta panaderia sensacional, 728 00:36:08,600 --> 00:36:09,600 or something like that. 729 00:36:09,601 --> 00:36:12,599 Paul and Mary today would like you to make 730 00:36:12,600 --> 00:36:15,599 a beautiful Spanish delicacy, 731 00:36:15,600 --> 00:36:16,600 churros. Ohh! 732 00:36:16,601 --> 00:36:18,599 36 of them, please. 733 00:36:18,600 --> 00:36:20,599 Now, your churros should be sweet, not savoury. 734 00:36:20,600 --> 00:36:22,599 They can be filled, you can use a dipping sauce, 735 00:36:22,600 --> 00:36:26,599 you can make churros that are light and fragrant or churros that 736 00:36:26,600 --> 00:36:30,599 are hardy and suitable for battle environments, like Chur-ross Kemp. 737 00:36:30,600 --> 00:36:32,599 But the whole point is they need to be identical. 738 00:36:32,600 --> 00:36:35,599 You've got three hours, or tres horas. Si. 739 00:36:35,600 --> 00:36:37,599 On your marks... Venga... 740 00:36:37,600 --> 00:36:38,600 Baaaaaake. 741 00:36:43,600 --> 00:36:45,599 Batter, hot oil... 742 00:36:45,600 --> 00:36:47,599 SHE SIGHS 743 00:36:47,600 --> 00:36:49,599 The popular Spanish street food churros 744 00:36:49,600 --> 00:36:51,599 are fried doughnut-like snacks, 745 00:36:51,600 --> 00:36:54,599 traditionally served with a thick chocolate dipping sauce. 746 00:36:54,600 --> 00:36:56,599 I've never eaten one. 747 00:36:56,600 --> 00:36:57,600 Really, really wish I had. 748 00:36:57,601 --> 00:36:59,599 I love churros. 749 00:36:59,600 --> 00:37:02,599 What we're looking for is a beautiful, brown, crispy exterior 750 00:37:02,600 --> 00:37:05,599 with a lovely, soft interior. 751 00:37:05,600 --> 00:37:07,599 But if they put too many in the fryer at the same time 752 00:37:07,600 --> 00:37:11,599 it drops the temperature of the oil and they stay in there for too long 753 00:37:11,600 --> 00:37:14,599 and it becomes quite an oily churros. 754 00:37:14,600 --> 00:37:15,600 This is very tricky. 755 00:37:15,601 --> 00:37:18,599 A simple street food has got to be made into 756 00:37:18,600 --> 00:37:21,599 a magnificent Showstopper. 757 00:37:21,600 --> 00:37:27,599 I want them to think out of the box and do something quite different. 758 00:37:27,600 --> 00:37:29,599 Before this I'd never actually made churros. 759 00:37:29,600 --> 00:37:33,599 I'd eaten them, so I kind of knew what they should taste and look like. 760 00:37:33,600 --> 00:37:35,599 Yeah, feeling OK. 761 00:37:35,600 --> 00:37:37,599 The bakers' first job is to make the batter, 762 00:37:37,600 --> 00:37:40,599 which is essentially a type of choux pastry. 763 00:37:40,600 --> 00:37:44,599 So I'm just melting down my butter with water, 764 00:37:44,600 --> 00:37:45,600 sugar and a little bit of salt. 765 00:37:45,601 --> 00:37:48,599 When that's just bubbling you tip all the flour in one go 766 00:37:48,600 --> 00:37:51,599 and beat it up, a bit like you do a choux paste. 767 00:37:51,600 --> 00:37:54,599 The flour cooks and it gets a nice, stiff dough. 768 00:37:54,600 --> 00:37:56,599 I'm just making my first set of churros batter. 769 00:37:56,600 --> 00:38:00,599 I've gone for simple, crunchy Spanish churros, so there's no eggs, 770 00:38:00,600 --> 00:38:01,600 no butter. 771 00:38:01,601 --> 00:38:03,599 It's flour, salt, sugar, water and oil. 772 00:38:03,600 --> 00:38:06,599 But Andrew's final look is far from simple. 773 00:38:06,600 --> 00:38:08,599 He's piping each churro into a flower shape 774 00:38:08,600 --> 00:38:12,599 and serving them with an almond liqueur ganache and a fruit puree. 775 00:38:12,600 --> 00:38:15,599 It's going to have a cinnamon-sugar stem and then a pistachio-dust 776 00:38:15,600 --> 00:38:18,600 flower head, and I'm going to serve it in a window box. 777 00:38:19,600 --> 00:38:23,599 Unlike Andrew, most of the other bakers are jazzing up their dough. 778 00:38:23,600 --> 00:38:28,599 This is orange extract, just to add a really nice hit of orange. 779 00:38:28,600 --> 00:38:32,599 That is coconut extract. Really bumping up the coconut here! 780 00:38:32,600 --> 00:38:35,599 Every type of coconut is in this churro. SHE GIGGLES 781 00:38:35,600 --> 00:38:36,600 And, true to form, 782 00:38:36,601 --> 00:38:40,599 Tom's taking the experimental approach with his churros. 783 00:38:40,600 --> 00:38:44,599 My bake is called Tom's Fennel Churros Snake in the Grass. 784 00:38:44,600 --> 00:38:46,599 A snake in the grass is always a surprise, 785 00:38:46,600 --> 00:38:50,599 churros were a bit of a surprise, batter week was a bit of a surprise. 786 00:38:50,600 --> 00:38:53,599 Tom's fennel-seed churros snake will be ssssserved with 787 00:38:53,600 --> 00:38:58,599 a spiced saffron custard and dusted with fragrant rosewater sugar. 788 00:38:58,600 --> 00:39:00,599 Although this is meant to be a sweet churros, 789 00:39:00,600 --> 00:39:03,599 you're daring to take us to the edge, aren't you? I love fennel. 790 00:39:03,600 --> 00:39:07,600 Because it does kind of walk that line between the sweet and savoury. 791 00:39:08,600 --> 00:39:10,599 I've gone for Japanese flavours. 792 00:39:10,600 --> 00:39:14,599 I mean, I travelled extensively around Japan and I love the flavour of matcha. 793 00:39:14,600 --> 00:39:16,599 So I wanted to make churros with matcha in them. 794 00:39:16,600 --> 00:39:18,599 Matcha is a green-tea powder. 795 00:39:18,600 --> 00:39:21,599 It's got kind of like an earthy taste to it. 796 00:39:21,600 --> 00:39:25,599 The flavour's quite subtle, depending on how much you use. 797 00:39:25,600 --> 00:39:29,599 To accompany his matcha-tea churros, Rav's making a trio of dips, 798 00:39:29,600 --> 00:39:33,599 a fruity one, a creamy pistachio one and a chocolate one that 799 00:39:33,600 --> 00:39:36,599 has the potential to fire up the judges' taste buds. 800 00:39:36,600 --> 00:39:38,599 A white chocolate and wasabi sauce. 801 00:39:38,600 --> 00:39:40,599 Ooh, hello! Interesting. White chocolate and wasabi. 802 00:39:40,600 --> 00:39:43,599 Wasabi and white... Yeah. That's a first. 803 00:39:43,600 --> 00:39:46,599 It's daring, it's out there, flavour combinations are fascinating, 804 00:39:46,600 --> 00:39:50,600 and there's no lime or coconut, which is good. There's no lime or coconut, no! 805 00:39:52,600 --> 00:39:56,599 620g of beer is going into my batter. 806 00:39:56,600 --> 00:39:58,599 Beer adds quite a nice flavour. 807 00:39:58,600 --> 00:40:01,599 Candice will also add a bit of coconut flour to her batter. 808 00:40:01,600 --> 00:40:04,599 She'll pipe each churro into a figure of eight, dipping one end 809 00:40:04,600 --> 00:40:08,599 in a sticky peanut-butter mousse and a crunchy peanut topping. 810 00:40:08,600 --> 00:40:09,600 Love peanut butter. 811 00:40:09,601 --> 00:40:12,599 Like, eat-it-off-the-spoon love peanut butter. 812 00:40:12,600 --> 00:40:15,600 Yeah, it's one of my favourite things. 813 00:40:17,600 --> 00:40:19,599 Not as strong as I used to be! 814 00:40:19,600 --> 00:40:21,599 Anyone want to take over for a minute? 815 00:40:21,600 --> 00:40:25,599 It is a bit of hard work, but it's fun, actually. It's getting there. 816 00:40:25,600 --> 00:40:28,599 I don't want any lumps of flour hiding. 817 00:40:28,600 --> 00:40:32,599 Getting a thick batter is crucial for the churros to cook and 818 00:40:32,600 --> 00:40:34,599 properly hold their shape. 819 00:40:34,600 --> 00:40:37,599 It's not quite as stiff as I would like, so it's going back on the hob. 820 00:40:37,600 --> 00:40:40,599 I want it to hold its shape. If it's too squidgy, 821 00:40:40,600 --> 00:40:43,599 pipe it out in the star nozzle and then all your star-ness goes 822 00:40:43,600 --> 00:40:47,600 and it sits on the baking tray and goes very flat on the bottom. 823 00:40:50,600 --> 00:40:54,599 After combating consistency, the next task is uniformity. 824 00:40:54,600 --> 00:40:57,599 The job is getting them all the same. 825 00:40:57,600 --> 00:41:00,599 I've got just the right consistency, it's holding the lines. 826 00:41:00,600 --> 00:41:04,599 Standing up like caterpillar legs, if you know what I mean. 827 00:41:04,600 --> 00:41:07,599 But the weight of the churros might flatten it, 828 00:41:07,600 --> 00:41:09,599 so you've got to be really careful. 829 00:41:09,600 --> 00:41:11,599 I think I was a bit quick taking my batter off the hob, 830 00:41:11,600 --> 00:41:13,599 it's a bit thinner than I would like. 831 00:41:13,600 --> 00:41:15,599 These are supposed to look like rabbits. 832 00:41:15,600 --> 00:41:19,599 Wasn't quite up to a whole rabbit, just going for little rabbity heads. 833 00:41:19,600 --> 00:41:22,599 In a minute I'll put the sultanas in for their eyes. 834 00:41:22,600 --> 00:41:26,599 Flopsy, Mopsy, Cottontail... Benjamin... they're all here. 835 00:41:26,600 --> 00:41:28,599 And they're all getting fried. 836 00:41:28,600 --> 00:41:31,599 Kate's making hot-cross-bunny churros. 837 00:41:31,600 --> 00:41:33,599 Her bunny batter is spiced with cardamom, cinnamon, 838 00:41:33,600 --> 00:41:35,599 ginger and a hint of nutmeg. 839 00:41:35,600 --> 00:41:37,599 She'll dust them with a spiced sugar 840 00:41:37,600 --> 00:41:39,599 and serve them with chocolate custard. 841 00:41:39,600 --> 00:41:42,599 Not Christmas, we're moving on to Easter. We've done Christmas! 842 00:41:42,600 --> 00:41:45,599 I'm going to make more than 36 and just choose the best ones. 843 00:41:45,600 --> 00:41:48,599 I'll just keep going. I need to make sure I don't forget to make my custard, though. 844 00:41:48,600 --> 00:41:52,599 Consistency is good, I'm happy with that, so I'm just going to 845 00:41:52,600 --> 00:41:55,599 pipe as many as I can and then just use the best ones. 846 00:41:55,600 --> 00:41:59,599 Benjamina's opted for coconut-flavoured churros, 847 00:41:59,600 --> 00:42:02,599 and to emphasise her tropical twist she's serving them with 848 00:42:02,600 --> 00:42:04,600 a passion fruit and mango dipping sauce. 849 00:42:05,600 --> 00:42:06,600 It's kind of like a teardrop shape. 850 00:42:06,601 --> 00:42:09,599 They're just a bit different, I didn't want to do straight lines. 851 00:42:09,600 --> 00:42:13,599 And these are quite easy to pick up, so I thought these will be cute. 852 00:42:13,600 --> 00:42:14,600 Piping it is... a doddle. 853 00:42:17,600 --> 00:42:20,599 I can't do 36 like that. It's too stiff to pipe. Looks good. 854 00:42:20,600 --> 00:42:22,599 No, it... Well... 855 00:42:22,600 --> 00:42:24,599 While some struggle with piping, 856 00:42:24,600 --> 00:42:26,599 one baker's risking an extra stage before frying. 857 00:42:26,600 --> 00:42:30,599 Good morning, Selasi. Good morning. Tell us all about your churros. 858 00:42:30,600 --> 00:42:33,599 Erm, I'm making lemon and anise churros. 859 00:42:33,600 --> 00:42:36,599 I'm going to make them into some just small bowls, 860 00:42:36,600 --> 00:42:39,599 so I'm using that to pipe around it, freeze it for about half an hour 861 00:42:39,600 --> 00:42:42,599 before frying, just so it's easier to come off. 862 00:42:42,600 --> 00:42:45,599 So you don't thaw them before you fry them? No, fry them from frozen. 863 00:42:45,600 --> 00:42:49,599 Selasi's also adding cinnamon to his churros. 864 00:42:49,600 --> 00:42:51,599 He'll then fill each one with a raspberry cream before 865 00:42:51,600 --> 00:42:55,599 topping them all off with a white and plain chocolate circle. 866 00:42:55,600 --> 00:42:58,599 I don't know, it feels thinner, this consistency. 867 00:42:58,600 --> 00:43:01,599 Thinner than I've tried at home. That's not good. 868 00:43:01,600 --> 00:43:04,599 I put them to chill so that they hold their shape, 869 00:43:04,600 --> 00:43:07,599 particularly cos I seem to have made softer batter than I was making at home. 870 00:43:07,600 --> 00:43:09,599 If they're still warm, 871 00:43:09,600 --> 00:43:12,599 I'm not going to get a nice, rigid line in my churros. 872 00:43:12,600 --> 00:43:17,599 I want them to be as cold as I can get them but without being frozen. 873 00:43:17,600 --> 00:43:19,599 I'm not chilling, 874 00:43:19,600 --> 00:43:22,599 but I am going to leave them to stand and just firm up a fraction. 875 00:43:22,600 --> 00:43:25,599 Jane's filling her churros with flavours inspired by 876 00:43:25,600 --> 00:43:27,599 her daughter's love of pistachios. 877 00:43:27,600 --> 00:43:30,599 Each one will have a nutty white-chocolate custard running 878 00:43:30,600 --> 00:43:34,599 down its centre and all 36 will be served with a boozy chocolate sauce. 879 00:43:34,600 --> 00:43:37,599 So you're using a pistachio and cream filling for that? Yes, I am. 880 00:43:37,600 --> 00:43:39,599 How is that going to be put inside that churros? 881 00:43:39,600 --> 00:43:41,599 Erm, when they're cooked I'm going to poke 882 00:43:41,600 --> 00:43:43,599 a hole through it and then pipe it in. OK. 883 00:43:43,600 --> 00:43:46,599 Looking forward to this flavour and the filling, actually, 884 00:43:46,600 --> 00:43:50,599 to see if it complements the actual texture of the churros. 885 00:43:50,600 --> 00:43:54,599 Like Jane, Val has also decided to fill her churros. 886 00:43:54,600 --> 00:43:57,599 I'm making churros which is flavoured with orange 887 00:43:57,600 --> 00:44:00,599 and they're going to be filled with the chocolate sauce. 888 00:44:00,600 --> 00:44:02,599 To achieve this classic flavour combination, 889 00:44:02,600 --> 00:44:05,599 Val's added orange zest to her churros batter and will do 890 00:44:05,600 --> 00:44:08,599 the same to her chocolate ganache filling. 891 00:44:08,600 --> 00:44:10,599 Once the churros are cooked and filled 892 00:44:10,600 --> 00:44:12,599 she'll roll them in zesty spiced sugar. 893 00:44:12,600 --> 00:44:15,600 Chocolate orange! My children's favourite. 894 00:44:17,600 --> 00:44:20,599 Bakers, you've got one hour left on your churrrros. One hour left. 895 00:44:20,600 --> 00:44:22,599 I'm going to go in with the first couple. 896 00:44:22,600 --> 00:44:25,599 I might be able to drop them in, cos they're stiff enough. 897 00:44:25,600 --> 00:44:27,600 Yeah. First ones in, 34 to go. 898 00:44:32,600 --> 00:44:34,599 It's only now the bakers will know 899 00:44:34,600 --> 00:44:36,599 if their churros batter is the right consistency. 900 00:44:36,600 --> 00:44:39,599 Too wet and they'll absorb too much oil. 901 00:44:39,600 --> 00:44:41,599 Too dense and they'll need longer frying 902 00:44:41,600 --> 00:44:44,599 to ensure the middle is cooked through. 903 00:44:44,600 --> 00:44:46,599 I'm cooking them for six minutes. 904 00:44:46,600 --> 00:44:49,599 I'm making sure I turn them over so they don't get overly browned. 905 00:44:49,600 --> 00:44:51,599 I'm doing them two minutes each side. 906 00:44:51,600 --> 00:44:54,599 They're going to be very crispy, but I want them to be crispy. 907 00:44:54,600 --> 00:44:57,599 I'm frying at 170. 908 00:44:57,600 --> 00:45:00,599 I'm leaving them on the baking parchment so they keep their shape 909 00:45:00,600 --> 00:45:02,599 as I put them in the oil, and they naturally lift off. 910 00:45:02,600 --> 00:45:06,600 I'm frying my churros at 190 for two minutes on each side. 911 00:45:10,600 --> 00:45:13,599 If it's frozen, there is a danger that the inside will not cook 912 00:45:13,600 --> 00:45:16,599 but you just have to cook it from frozen but for a longer period. 913 00:45:16,600 --> 00:45:18,599 I'm going to have a go at putting six in, 914 00:45:18,600 --> 00:45:21,599 which is a big risk if it drops the temperature too much. 915 00:45:21,600 --> 00:45:23,599 Just started to fry now. 916 00:45:23,600 --> 00:45:25,599 Think I can get away with doing three or four at a time. 917 00:45:25,600 --> 00:45:28,600 Oh, I'm doing as many as I can get in at a time. 918 00:45:30,600 --> 00:45:35,599 Churros in Spain are always piped straight into the boiling fat. 919 00:45:35,600 --> 00:45:38,599 But is it the right way to go for a Showstopper Challenge? 920 00:45:38,600 --> 00:45:40,599 If you do pipe it straight in, 921 00:45:40,600 --> 00:45:43,599 to get 36 of the same size is very difficult. 922 00:45:43,600 --> 00:45:46,599 They're not coming out uniform at all. 923 00:45:46,600 --> 00:45:48,599 They're going to taste good, they'll look ugly as sin. 924 00:45:48,600 --> 00:45:52,599 I'm just going for it now. I've come to terms with the fact that I'm not going to get them exactly straight. 925 00:45:52,600 --> 00:45:56,599 That's the risk of piping directly into the oil. 926 00:45:56,600 --> 00:45:58,599 Are you boiling bunnies again, Kate? In hot oil, yes. 927 00:45:58,600 --> 00:46:02,599 Oh, what was the film where she cooked the rabbit? Fatal Attraction. 928 00:46:02,600 --> 00:46:03,600 I'm a bunny boiler! 929 00:46:03,601 --> 00:46:06,600 This is Kate-al Attraction. 930 00:46:10,600 --> 00:46:13,599 I don't think I'm happy with the batter. It feels oily. 931 00:46:13,600 --> 00:46:16,599 Just need to make sure it's not raw in the middle, 932 00:46:16,600 --> 00:46:19,600 cos mine is slightly thicker than a normal churros. 933 00:46:21,600 --> 00:46:24,599 I might have mucked them up. 934 00:46:24,600 --> 00:46:27,599 There was one or two of them split, because the batter was far too wet. 935 00:46:27,600 --> 00:46:30,599 Pleased with the texture of those. 936 00:46:30,600 --> 00:46:35,599 They all look roughly the same, don't they? They look all right. 937 00:46:35,600 --> 00:46:37,600 They are figure-of-eight shapes, so... 938 00:46:39,600 --> 00:46:43,599 I mean, they're straight enough. Straight as I could get them. Yeah. 939 00:46:43,600 --> 00:46:45,599 Bakers, there's half an hour to go 940 00:46:45,600 --> 00:46:48,599 before you're out of the frying pan and into the fire. 941 00:46:48,600 --> 00:46:50,599 I'm over halfway frying them. 942 00:46:50,600 --> 00:46:52,599 I should have enough time, but we'll see. 943 00:46:52,600 --> 00:46:54,599 Churros seems to be all about multitasking. 944 00:46:54,600 --> 00:46:56,599 I've got to fry the churros, 945 00:46:56,600 --> 00:46:58,599 make a chocolate soil and make two dipping sauces. 946 00:46:58,600 --> 00:47:01,599 Come back in three hours, I'll still be peeling my pistachios. 947 00:47:01,600 --> 00:47:03,599 Cos I grind it right down, 948 00:47:03,600 --> 00:47:05,599 so I use it like a flour to thicken my custard. 949 00:47:05,600 --> 00:47:07,599 This is my wasabi powder. 950 00:47:07,600 --> 00:47:09,599 You can smell how strong it is. 951 00:47:09,600 --> 00:47:12,599 This is a little bit of a risk, but I've tried it and it works 952 00:47:12,600 --> 00:47:14,599 and I hope that they'll be able to enjoy it. 953 00:47:14,600 --> 00:47:17,599 This is the custard, it's the base for my chocolate sauce. 954 00:47:17,600 --> 00:47:18,600 It's not thick enough. 955 00:47:18,601 --> 00:47:21,599 I'm really conscious that I'm running out of time. 956 00:47:21,600 --> 00:47:23,599 You've done most of your churros, haven't you? 957 00:47:23,600 --> 00:47:26,599 Yeah, I've got most of my churros, got about another seven to do. 958 00:47:26,600 --> 00:47:27,600 OK, good luck, my love. 959 00:47:29,600 --> 00:47:32,599 Have you melted your chocolate yet? 960 00:47:32,600 --> 00:47:33,600 I'm really behind. 961 00:47:33,601 --> 00:47:35,599 Nearly finished frying, thankfully, 962 00:47:35,600 --> 00:47:38,599 because I'm just going to pipe my custard cream in there. 963 00:47:38,600 --> 00:47:41,599 And filling these. 964 00:47:41,600 --> 00:47:44,599 They're a bit doughy in the middle, and I actually like them that way. 965 00:47:44,600 --> 00:47:47,600 I should have time to do all my extra bits. 966 00:47:49,600 --> 00:47:51,599 One more for luck and then I am done. 967 00:47:51,600 --> 00:47:54,599 I only need one more but I'm going to do quite a few spares, 968 00:47:54,600 --> 00:47:56,599 just to try and pick the straightest. 969 00:47:56,600 --> 00:48:00,600 Super tight for time but these could be the last ones. 970 00:48:05,600 --> 00:48:09,599 I'm going to run out of time. 971 00:48:09,600 --> 00:48:11,599 Churrrrrrrrrros! 972 00:48:11,600 --> 00:48:15,599 That's the churros alarm clock. 15 minutes, bakers. 15 minutes to go. 973 00:48:15,600 --> 00:48:17,599 Getting to the rushing stage now. Yeah. 974 00:48:17,600 --> 00:48:20,599 I've got enough time to kind of play around with the way it looks. 975 00:48:20,600 --> 00:48:21,600 I'm not sure if I'm happy with them. 976 00:48:21,601 --> 00:48:23,599 It looks burnt, but I'm not sure. 977 00:48:23,600 --> 00:48:27,600 They're looking OK, I've just got to get a lot of them done. 978 00:48:31,600 --> 00:48:33,600 Oh, my gosh. One, two, three, four... 979 00:48:34,600 --> 00:48:36,599 Five, six, seven, eight, nine, ten, 11, 12... 980 00:48:36,600 --> 00:48:38,599 17, 18... 981 00:48:38,600 --> 00:48:40,599 There was a couple I wasn't entirely happy with but they'll do. 982 00:48:40,600 --> 00:48:43,600 Oh-ho-ho! 983 00:48:46,600 --> 00:48:50,599 OK, bakers, just five minutes until we say "churrio" to this challenge. 984 00:48:50,600 --> 00:48:52,599 Five minutes! Five minutes. 985 00:48:52,600 --> 00:48:54,599 Oh, I'm not getting there. 986 00:48:54,600 --> 00:48:58,600 Keep going, keep going, we can do it, we can do it. We know we can. 987 00:48:59,600 --> 00:49:01,599 Holy moley. 988 00:49:01,600 --> 00:49:03,599 Come on, come on, come on. 989 00:49:03,600 --> 00:49:05,600 Perilously short on time. 990 00:49:10,600 --> 00:49:13,599 God, look at that. Looks just like a snake, doesn't it? 991 00:49:13,600 --> 00:49:15,599 Are you done? Yeah, I'm done. Do you need a hand with anything? 992 00:49:15,600 --> 00:49:18,599 You can help me put them on the plate. You're a star. 993 00:49:18,600 --> 00:49:21,599 Bakers, one minute to go. One minute left on this challenge. 994 00:49:21,600 --> 00:49:24,600 I need to get some chocolate sauce in this pan. 995 00:49:28,600 --> 00:49:31,600 Thank you. OK, bakers, that's time up. Time is up. 996 00:49:45,600 --> 00:49:47,599 It's judgment time. 997 00:49:47,600 --> 00:49:50,600 Val, would you like to bring your churros up, my darling? 998 00:49:54,600 --> 00:49:56,599 They are all the same length. 999 00:49:56,600 --> 00:50:01,600 You've been able to keep the ridges, which you expect for a churros. 1000 00:50:06,600 --> 00:50:10,599 It's beautifully crisp. The definition is good. 1001 00:50:10,600 --> 00:50:11,600 But the sauce is too runny. 1002 00:50:11,601 --> 00:50:14,599 Inside, the chocolate that you put in there is delicious. 1003 00:50:14,600 --> 00:50:17,599 But, unfortunately, it's taken away all the interior of the churros, 1004 00:50:17,600 --> 00:50:19,599 and what's left is just a bit doughy. 1005 00:50:19,600 --> 00:50:21,599 Little bit disappointing. 1006 00:50:21,600 --> 00:50:22,600 Sorry. 1007 00:50:27,600 --> 00:50:29,599 That's a great imagination with the snake. 1008 00:50:29,600 --> 00:50:30,600 What's this here at the top? 1009 00:50:30,601 --> 00:50:33,599 It was supposed to be a head, but... They're a good colour. 1010 00:50:33,600 --> 00:50:35,600 There's quite a lot of sugar on it. 1011 00:50:39,600 --> 00:50:40,600 Wow. 1012 00:50:40,601 --> 00:50:42,599 It's overdone. 1013 00:50:42,600 --> 00:50:45,599 It's been cooked for too long, so it's just dried it out. 1014 00:50:45,600 --> 00:50:48,599 I do like the flavour. I question, is it sweet, though? 1015 00:50:48,600 --> 00:50:50,599 It's a fennel doughnut. 1016 00:50:50,600 --> 00:50:52,600 Shall we say if you're fond of fennel, it's fine? 1017 00:50:54,600 --> 00:50:56,600 But it's difficult to eat and a bit tough. 1018 00:51:01,600 --> 00:51:04,599 They are a pretty dark colour. 1019 00:51:04,600 --> 00:51:07,599 I would expect them to be a little bit more delicate than that. 1020 00:51:07,600 --> 00:51:10,600 They're a little bit clumsy. They're burnt, Selasi. 1021 00:51:11,600 --> 00:51:12,600 Are they? 1022 00:51:12,601 --> 00:51:14,599 PAUL CHUCKLES 1023 00:51:14,600 --> 00:51:15,600 Right. 1024 00:51:18,600 --> 00:51:20,599 And raw dough. 1025 00:51:20,600 --> 00:51:22,599 That's a shame. 1026 00:51:22,600 --> 00:51:25,599 Such a good idea to do it on top of those bun tins. 1027 00:51:25,600 --> 00:51:26,600 It's come from the freezer, 1028 00:51:26,601 --> 00:51:29,599 so the dough down at the bottom is actually raw dough. 1029 00:51:29,600 --> 00:51:31,600 So, overall, not a good day. 1030 00:51:41,600 --> 00:51:43,599 There's real flavour there. 1031 00:51:43,600 --> 00:51:46,599 Beautiful pistachio, and you've kept the colour. 1032 00:51:46,600 --> 00:51:49,599 You took the skin off the pistachios. I did. Um... 1033 00:51:49,600 --> 00:51:53,599 I really love them, actually. Oh, do you?! I like... Thank you! 1034 00:51:53,600 --> 00:51:55,599 I've been so worried about them! 1035 00:51:55,600 --> 00:51:57,599 I really like the flavour. 1036 00:51:57,600 --> 00:52:00,599 Your dip is beautiful. It's lovely. It holds. 1037 00:52:00,600 --> 00:52:02,599 That's a good dipping sauce. 1038 00:52:02,600 --> 00:52:04,599 Thank you. I've never had a churro. 1039 00:52:04,600 --> 00:52:06,600 You've got 35 now. I... 1040 00:52:11,600 --> 00:52:13,599 It's difficult to judge the colour on these, 1041 00:52:13,600 --> 00:52:14,600 cos they were so green, 1042 00:52:14,601 --> 00:52:17,599 and that will obviously affect the way it'll fry, as well. 1043 00:52:17,600 --> 00:52:21,599 The problem is, some of the shapes are a bit strange. Yes. 1044 00:52:21,600 --> 00:52:24,600 We're looking for consistency in this challenge. 1045 00:52:27,600 --> 00:52:29,599 They're a bit fatty. Yeah. 1046 00:52:29,600 --> 00:52:31,599 The flavour is not good. OK. 1047 00:52:31,600 --> 00:52:35,599 It does taste quite savoury. Which dip would you recommend? 1048 00:52:35,600 --> 00:52:37,599 Try the wasabi, come on. 1049 00:52:37,600 --> 00:52:41,599 The passion fruit is good. Mm. It's excellent. 1050 00:52:41,600 --> 00:52:43,599 Overall, I don't think they look particularly nice. 1051 00:52:43,600 --> 00:52:44,600 I don't like the flavour. 1052 00:52:44,601 --> 00:52:47,600 You're normally very good on your flavours. 1053 00:52:53,600 --> 00:52:56,599 I like the look of it. It's pretty uniform. 1054 00:52:56,600 --> 00:52:58,599 I like the idea of the two flavours. 1055 00:52:58,600 --> 00:53:00,599 You've got the bottom and then the top. 1056 00:53:00,600 --> 00:53:03,599 You've got definition in there as well. And a good thickness. 1057 00:53:03,600 --> 00:53:05,600 The overall appearance is quite clever. 1058 00:53:10,600 --> 00:53:12,599 I can't actually get into the texture, 1059 00:53:12,600 --> 00:53:14,599 cos it's been overcooked, basically. 1060 00:53:14,600 --> 00:53:17,599 So inside, it's only a very thin line of texture 1061 00:53:17,600 --> 00:53:19,599 within the churros itself. 1062 00:53:19,600 --> 00:53:22,600 The fat has impregnated it a little too much. 1063 00:53:28,600 --> 00:53:30,599 They look a bit sad, don't they? I know. 1064 00:53:30,600 --> 00:53:33,599 I can sort of see a rough bunny rabbit, 1065 00:53:33,600 --> 00:53:36,599 but it's very flat, it's been run over. 1066 00:53:36,600 --> 00:53:37,600 It's roadkill! OK. 1067 00:53:38,600 --> 00:53:41,599 I know the oil's got through more than I would have liked it to. 1068 00:53:41,600 --> 00:53:43,599 It's beautifully crisp. 1069 00:53:43,600 --> 00:53:46,599 But it's totally impregnated with the oil. Yeah. 1070 00:53:46,600 --> 00:53:50,599 And we're getting no centrepiece of the nice churros. Yeah. 1071 00:53:50,600 --> 00:53:53,599 I can't eat that. No, it's too oily, I know it's too oily. It is. 1072 00:53:53,600 --> 00:53:56,599 Too slack. It's solid crisp. There's no filling to it at all. 1073 00:53:56,600 --> 00:53:57,600 I've had a bad bake. 1074 00:54:02,600 --> 00:54:04,599 All of them are a beautiful shape. 1075 00:54:04,600 --> 00:54:06,599 I think that your mixture 1076 00:54:06,600 --> 00:54:09,599 was a little bit on the slack... on the runny side. 1077 00:54:09,600 --> 00:54:12,600 It looks as though it hasn't held the ridges that we expect. 1078 00:54:16,600 --> 00:54:18,599 Because they're so small, 1079 00:54:18,600 --> 00:54:21,599 when you get into them, they are a little bit fatty. 1080 00:54:21,600 --> 00:54:24,600 I think your mixture needed to be a bit stiffer. OK. And a bit bigger. 1081 00:54:29,600 --> 00:54:30,600 What a pleasant colour they are. 1082 00:54:30,601 --> 00:54:32,599 They're quite thin, 1083 00:54:32,600 --> 00:54:36,599 but you've been able to keep the definition of the piping. 1084 00:54:36,600 --> 00:54:37,600 Great display. Lovely colour. 1085 00:54:37,601 --> 00:54:39,599 The actual shape of them I love. 1086 00:54:39,600 --> 00:54:42,600 That is the right thickness for a churros. 1087 00:54:43,600 --> 00:54:45,600 That's the colour it should be inside. 1088 00:54:49,600 --> 00:54:53,599 They are beautiful. Oh, thank you. Absolutely beautiful. 1089 00:54:53,600 --> 00:54:56,599 Crispy, they look good, great frying. 1090 00:54:56,600 --> 00:54:59,600 Well done. You've cracked it. Oh, thank you! 1091 00:55:09,600 --> 00:55:11,599 Who's in contention for Star Baker this week? 1092 00:55:11,600 --> 00:55:14,599 I think Benjamina has done well. Andrew, as well. 1093 00:55:14,600 --> 00:55:17,599 Came fourth in Technical, did really well on the Signature. 1094 00:55:17,600 --> 00:55:19,599 How did we feel about Kate's performance? 1095 00:55:19,600 --> 00:55:21,599 It was so disappointing. 1096 00:55:21,600 --> 00:55:22,600 They were fatty all the way through. 1097 00:55:22,601 --> 00:55:24,599 I was upset about Selasi, as well, actually. 1098 00:55:24,600 --> 00:55:27,599 Tom's had a bit of a nightmare, as well, hasn't he? 1099 00:55:27,600 --> 00:55:28,600 He has had a nightmare. 1100 00:55:28,601 --> 00:55:31,599 Before this challenge, we knew that Kate, Tom and Rav were in trouble. 1101 00:55:31,600 --> 00:55:32,600 Has anything changed, Mary? 1102 00:55:32,601 --> 00:55:35,599 There are two that will be possibly leaving. 1103 00:55:35,600 --> 00:55:36,600 Tom and Kate. 1104 00:55:36,601 --> 00:55:39,599 I have to say Rav, as well. Good luck, Paul and Mary. 1105 00:55:39,600 --> 00:55:41,600 The decision lies in your hands. 1106 00:55:51,600 --> 00:55:55,599 OK, bakers, well done, all of you. You've worked extremely hard. 1107 00:55:55,600 --> 00:55:57,599 And I have the nice job. 1108 00:55:57,600 --> 00:55:58,600 I get to award Star Baker, 1109 00:55:58,601 --> 00:56:03,599 and Paul and Mary have decided overwhelmingly in favour... 1110 00:56:03,600 --> 00:56:04,600 of Benjamina. 1111 00:56:04,601 --> 00:56:06,599 Well done, Benjamina! You are Star Baker. 1112 00:56:06,600 --> 00:56:08,600 So surprised! 1113 00:56:10,600 --> 00:56:12,599 Well done. 1114 00:56:12,600 --> 00:56:15,599 I have the harder, sadder task this week, unfortunately, 1115 00:56:15,600 --> 00:56:16,600 but you know the score. 1116 00:56:16,601 --> 00:56:19,599 Somebody has to leave the tent. 1117 00:56:19,600 --> 00:56:21,600 With great sadness, the person leaving us this week is... 1118 00:56:25,600 --> 00:56:26,600 ..Kate. 1119 00:56:26,601 --> 00:56:29,600 I knew it was me. Kate, come on. 1120 00:56:30,600 --> 00:56:32,599 I don't think I've completely humiliated myself. 1121 00:56:32,600 --> 00:56:36,599 There's been some fantastic bakes in amongst some of the shocking ones! 1122 00:56:36,600 --> 00:56:40,599 I feel really guilty. No, it's fine. I had a shocking week. 1123 00:56:40,600 --> 00:56:42,599 I'm not going to cry because it's over, 1124 00:56:42,600 --> 00:56:44,599 because I'm going to get to watch now 1125 00:56:44,600 --> 00:56:45,600 and see who finishes this journey. 1126 00:56:45,601 --> 00:56:48,599 Is Kate the weakest baker out of the group? No, she isn't. 1127 00:56:48,600 --> 00:56:52,599 But this weekend, she was. That's how Bake Off works. 1128 00:56:52,600 --> 00:56:54,599 HE PUFFS OUT 1129 00:56:54,600 --> 00:56:57,599 That was by the skin of my teeth. I was so convinced I was going. 1130 00:56:57,600 --> 00:56:58,600 I'm surprised I'm still here. 1131 00:56:58,601 --> 00:57:01,599 I'm like a cat with nine lives, it seems. 1132 00:57:01,600 --> 00:57:04,599 Oh, was I thrilled to see Benjamina's churros! 1133 00:57:04,600 --> 00:57:07,599 Sheer joy. She did brilliantly. 1134 00:57:07,600 --> 00:57:08,600 Thank you. 1135 00:57:08,601 --> 00:57:11,599 I conquered the batter! 1136 00:57:11,600 --> 00:57:13,600 Star Baker! Whoo-whoo! 1137 00:57:15,600 --> 00:57:16,600 Really, really, really happy. 1138 00:57:16,600 --> 00:57:17,600 Next time... 1139 00:57:17,601 --> 00:57:19,599 I was so calm earlier. 1140 00:57:19,600 --> 00:57:21,599 ..the bakers perfect their pastry skills... 1141 00:57:21,600 --> 00:57:24,599 That's a very intense measurement. 1142 00:57:24,600 --> 00:57:25,600 ..in a multilayered Signature... 1143 00:57:25,601 --> 00:57:28,599 There should be 27 layers, but I get confused. 1144 00:57:28,600 --> 00:57:30,599 ..a well-baked Technical... 1145 00:57:30,600 --> 00:57:32,599 Oh, my word! The oven wasn't on. 1146 00:57:32,600 --> 00:57:33,600 ..and a bite-sized Showstopper... 1147 00:57:33,601 --> 00:57:35,599 Oh, we're going to be tight on this. 1148 00:57:35,600 --> 00:57:38,599 ..that will stretch the bakers further than ever before. 1149 00:57:38,600 --> 00:57:41,599 This is why life is too short to make filo pastry. 1150 00:57:41,600 --> 00:57:44,600 That's what you call a proper disaster. 1151 00:58:14,600 --> 00:58:16,600 THEME PLAYS: The Apprentice