The Great Canadian Baking Show (2017–…): Season 1, Episode 5 - Best of Britain Week - full transcript

The bakers are figuratively crossing the pond called the Atlantic as it's Best of Britain week. They have two hours for the signature challenge, which is to make a traditional English trifle. The judges are looking for the multipl...

Is everything okay?

Yeah, everything's fine.

It's just

it's "Best of Britain" week,

and we've been really

looking forward to it.

I just thought you'd be

a bit more excited.

I am.

I am excited.

Oh, has Kate Middleton



not returned your texts?

I just feel like if

we were to meet up in person,

we'd become very close friends.

Yeah.

Would it help if I made you

a nice cup of tea?

Maybe.

Maybe that and eating

baked goods all week.

Yeah.

Last time,

Canada Week got dramatic.

Ugh!



Oh, wow, look at that.

I have goosebumps.

Vandana and Linda

showed off their technique.

But it was James...

That's sensational.

...who won over

the judges as Star Baker.

Yay!

And, although Julian

struggled with his donuts...

Epic fail

on my cake donuts.

...it was Jude...

It is a bit oily.

...whose time

was up in the tent.

It was my turn, guys.

It's okay.

No...

Now, the bakers

will cross the Atlantic

for Best of Britain Week.

And there is

definitely nowhere to hide.

Let's go,

let's go, let's go.

But who's next in line

for the Star Baker's crown?

These are sensational.

Mm-hm.

It was a bit

massive for me.

Just a tiny bit gigantic.

And who will be given

a royal send-off?

Oh my God, I'm so never

gonna be able to do this.

Is this the Best of Britain

or the Worst of Britain?

This is absolutely--

this is why I left that country.

Hurry up!

Pfft...

pfft, pfft.

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Feeling

a little pressure.

The Star Baker thing kind of,

you know, once you set a bar,

you've got to kind of...

keep to that.

So a bit of pressure today.

I've practised.

I've done all I can do

at this point, so I think

it's just a matter

of getting in the tent,

stay focused, and just

bake my heart out.

That's all I can do.

I've been to Britain

quite a bit.

I have family there,

so I just want to do a good job,

'cause I feel like if they

ever see this and I bomb it,

they'll be like,

"Didn't we teach you anything?"

I have done

tons of British baking.

Hello, bakers.

It's "Best of Britain" Week!

Which means that if this week

were the movie Notting Hill,

you would all be

a bumbling Hugh Grant,

and Bruno and Rochelle would be

the glamorous Julia Roberts.

That's definitely

one way of looking at it.

I just really

like that movie a lot.

Bakers, for your

signature challenge,

we would like you to

make a majestic trifle.

Mmm.

Bruno and Rochelle

will be looking for clearly

defined layers of sponge,

custard, cream, fresh fruit,

jelly, and booze.

Please, please, put booze

in your trifle.

You have two hours.

On your marks...

Get set...

Bake!

I've started by making

a cup of tea because, you know,

that's how we start

everything in Britain.

Make a cup of tea first.

I don't know of anybody

who has time for tea

with this challenge.

I love a great trifle.

Every single element

must be technically perfect.

We want a light. Fluffy sponge;

a gorgeous, thick,

rich custard.

Fruit, cream, jelly.

A great balance

of textures and flavours.

I haven't eaten a lot

of trifle prior to this,

but I have practised

this at home,

and I actually quite

liked it, actually.

Trifle is like

window-shopping;

you see everything

through a glass.

Every layer is well defined.

If you cannot achieve this,

then you have a mess.

Right now

I'm doing my sponge,

just 'cause that's

sort of the main thing.

And once you get that done,

the rest of the stuff

will sort of come.

The sponge is sort of like,

you have to have that.

It's a sponge, so it

needs to be light and fluffy.

Hopefully.

The sponge also

has to be just firm enough

to soak up the booze

without falling apart.

What are we doing

in terms of alcohol?

Peach schnapps.

Wowza.

Is that all right?

Well, I'm back in college,

which is great.

That's kind of it, yeah.

Good morning, James.

Good morning, hello.

How are you

feeling today?

Uh, under

a little bit of pressure.

And it's British Week;

I'm trying to avoid Brexit.

James will honour

his birth country

with his gin

and blueberry trifle,

featuring a jaconde sponge,

and an Earl Grey custard.

Okay, going in.

Now, custard.

Custard.

The traditional trifle

custard is made by mixing eggs,

sugar, and warm milk...

and then whisking vigorously.

Hi, guys.

So, tell us about

your trifle, Terri.

So basically,

what I decided to do

was sort of a play on

what I had as a kid a lot...

um, was rhubarb and custard.

Rhubarb...

It was one of

my favourite treats.

Terri's

strawberry rhubarb trifle

will feature a peach schnapps

soaked sponge

and a vanilla custard.

Now, what consistency

are you hoping for

when your custard's finished?

I want it to have

a bit of body and play to it

so it'll soak nicely

into my layers.

Creating

the perfect custard texture

requires a delicate balance.

Too much heat,

and the custard will curdle.

Avoiding

scrambled eggs is my...

'cause scrambled egg trifle,

not so nice.

Too little and the

custard won't thicken at all.

It's not really playing

along the best right now.

I'm just gonna play around

with a little bit of gelatine,

just to kind of

help things along.

Linda is helping

her custard along

with an unconventional shortcut.

I do it in the microwave

because it's quicker.

Linda's giving

her traditional

raspberry and lemon trifle

a more modern twist

by topping it with candied

Saskatoon berries and sugar art.

I've never made

custard in a microwave before.

It works.

It never curdles

in the microwave?

Nope.

One hour left,

my sweet English roses.

Ooh...

Am I your English rose?

No!

Okay.

Nope.

Yeah, that's perfect.

Looks good.

Ooh, that's a little

better done than I was...

I'm hoping the fact that

it's completely soaked in gin

is gonna hide the fact that

it's just a little bit overdone.

I see that you've cut

your sponge into strips.

Yes.

Is that how you

usually do it?

It's a cooling method.

A cooling method?

It's a cooling method,

yeah.

Would you like to

taste some sponge?

I'd love-- you know me.

I'll taste anything.

I have lots.

Will it work?

Sabrina...

That smells pretty good.

Does it?

I have some raspberry jam

go in right now.

And tell us about the

other elements of your trifle.

I just

popped out my sponge.

I'm doing a roll cake

with some lemon zest inside.

Oh, lovely.

So you're

gonna see the roll?

You'll see the rolls

all around, yeah.

Oh, nice.

Sabrina's strawberry

swirl trifle will feature

her nona's recipe

for lemon custard,

plus another key ingredient...

Is there any

other Italian component

in your trifle?

My

limoncello's in there.

I know my grandmother makes it,

but I'm a bad Italian,

and I've never made it myself.

Nona will give you

the recipe!

Nona will give me

the recipe.

Forty-five minutes, bakers.

You might want to start

focusing on your filling.

Jam, jelly, custard...

I've run out of other things

that you're putting in there,

but trifle-like stuff, so...

be trifly!

Be trifly.

The jam or jelly

in a traditional trifle

adds flavour

as well as colour

to help define the layers.

I don't think

mangos are a traditional

British flavour of trifles.

Just... just guessing

on that one, so...

Vandana's mango,

kiwi, and strawberry trifle

will be topped by mango boba,

the small tapioca balls

generally used in bubble tea.

And what are they gonna be?

Just sort of little...

They're gonna be

little surprises,

right in the middle

of the trifle.

I love everything

about this.

Great!

It's supposed to be

thicker than this.

I'm gonna try and fold

some whipped cream in,

see if that helps.

In my research,

I found some trifles that had

almost like a hard chocolate

ganache on top,

and everybody I've talked

to about it...

"Why would you put that

on a trifle?"

But I liked it,

so I'm gonna do it.

See what happens.

Julian's chocolate

ganache will top a trifle

featuring mixed berries,

pistachio custard,

and strawberry liqueur.

What do you think is

going to be the most complicated

aspect of this for you?

Getting it

together in the end.

It's gonna

come down to the last minute.

Of course it will, yes.

Fifteen minutes.

I have an existential

question for you.

Mmm!

Are you

assembling your trifle,

or is your trifle...

assembling you?

I'm gonna start.

I think.

The moment of truth...

The bakers will have to use

the little time they have left

to carefully assemble

their trifles, level by level.

I'm gonna go

sponge, custard, fruit...

and then I'm gonna

repeat that as well.

So how many layers

are we doing?

I'm aiming

for nine layers.

Cake and booze.

Cake and booze.

Cheers to a great bake.

This is gonna be a shot.

My worry is

running out of time.

Five minutes, bakers.

Five minutes remain.

So this is

the mango boba,

so I'm just gonna put a few...

a few in there.

Don't make a mess...

Don't make a mess...

I'm trying, obviously,

to have the perfect swirl

on the outside.

I think, for now, it's working.

I don't know if

it's what a trifle's

supposed to be like,

but it seems nice to me.

One minute, one minute!

Okay, let's go, let's go,

let's go, let's go, let's go!

Time is up,

my crown jewels!

Step back,

and think of England!

Chin-chin.

Each of the trifles

will now be judged

by Bruno and Rochelle.

I like the trifle

to tell me what it's made of.

And here you can see

every single component of it,

so that's beautiful.

It's hideous

to have to ruin this.

Sorry.

You know, right away,

you can see the rhubarb

to bring a lot of brightness.

Then you get the vanilla cream.

I just love that

balance of flavours.

Thank you.

It's delicious.

The only thing I would say

is, texturally,

the custard could've been

a wee tiny bit thicker.

Yeah.

Look at this height

with this lovely sugar work.

Oh, it's just beautiful.

So this microwave custard,

I was sceptical,

but I have to say, the

consistency's quite perfect

for trifle.

Your custard

was so delicious.

I would have loved to have

more berries with it

to create that beautiful

contrast, sour and creamy.

Thank you.

Well done

on the jellyroll.

It looks gorgeous.

There is a lot of

limoncello in this.

The flavours

are spectacular.

The lemon, the cake,

the cream, the berries...

it's like burst after

burst after burst.

Every element of this

is really well done.

Thank you.

You should be proud.

Thank you.

That's lethal.

That's what that is.

It's really good!

That is a lethal weapon.

I'm not seeing

too many repeat layers,

which is one of the things

that define a trifle,

so we're just gonna

have to go digging.

It's not

got the lightness

that I would've expected.

The flavour's great, though.

You know,

for your custard, you put...

you put gelatine, no, inside?

I was worried

that it wasn't gonna set.

It does leave

something in the mouth.

I think your custard would have

worked without the gelatine.

Yeah.

Next time,

no shortcut, Julian.

Fair enough.

I can see all

the elements in here.

I can see the repetition.

Does it look a little

rushed, perhaps?

Yes...

But I'm hoping

it's gonna taste amazing.

I think your sponge

is a bit over-baked.

The fact

that you have folded cream

through the Earl Grey custard,

I know why you did it,

just to bulk up the

structure a little bit,

but it actually works.

Dare I say it...

...ugly but delicious?

Again?

"Ugly but delicious"

seems to be my recurring theme.

It could be

your thing, that's okay!

Happy!

Look at the detail.

Did you use a ruler

to place them properly

at the right spots?

I love the mango boba.

They just look so pretty.

You can definitely taste

the mango in your custard.

Has a nice consistency to it.

The sponge

is so light and airy.

It's just got that

perfect flavour.

Well done.

Thank you very much.

Thank you.

Thank you.

Trifle, who knew

someone from the Prairies

can make a trifle?

So apparently

ugly but delicious again.

I'd rather be

ugly and delicious

than, like... beautiful

and yucky-tasting.

I tried to pull the wool

over their eyes, but they...

they called me out.

Welcome back.

This Best of Britain technical

challenge is for your eyes only,

so Bruno and Rochelle,

not to be rude,

but we are exiling you

to the colonies.

Stiff upper lip, you'll be back

to judge this baking blindly.

Pip pip, ducky.

Cheerio!

Okay!

All right.

Today's technical

challenge is brandy snaps.

Oh my God!

Oh, God.

These charmingly named,

delicately rolled cookie crisps

are filled with a sweet

whipped cream.

They are

a tricky treat to master,

so this one is all about

precision and timing.

Fortunately,

you only have to make 20...

in an hour and a half.

Oh, man, this is bad.

On your marks...

Get set...

Bake!

Here we go.

I've never seen, eaten,

or have any idea

what a brandy snap is.

I've had loads of them,

but I would never

attempt to make them.

No one makes brandy snaps.

You buy brandy snaps in a little

packet if you really want them.

It kind of

sounds like a cannoli.

Sort of.

But I don't know.

We have 90 minutes

to make 20 brandy snaps.

Eeeh...

Just read the recipe

and hope for the best.

That's kind of

what I'm going for.

Using the...

oh my God,

I'm so never gonna

be able to do this.

Brandy snaps.

Look at those beauties.

Delicate, elegant.

They look simple

but they are not.

They're fragile,

they're crispy, they're light,

they're buttery.

And the cream is the perfect

accompaniment to fill them.

Where are they

going to stumble?

The bakers are gonna

have to find their rhythm

working with the oven, because

they really can only bake

two or three at a time before

they have to pull them out,

have them at

the right temperature

so that they can roll them.

There's gonna be tears.

Burned fingers.

Burned fingers

for sure.

Okay.

So...

measure out butter,

sugar, syrup,

into small saucepan.

The brandy snap's

lacy biscuit

begins with a mixture of melted

butter, sugar, and corn syrup.

And that has to be over

low heat, 'cause that will burn.

'Cause it's sugar.

About

10 to 12 minutes.

I put my timer for 12 minutes.

I am not taking this off

until it's 12 minutes.

So I don't see

any sugar crystals left.

Let it cool slightly,

about two to three minutes.

Okay, let's

give it two minutes.

Once it has cooled,

bakers complete the mixture

by adding sifted flour,

ginger, and lemon juice,

blending until

there are no clumps.

I know what the end

product should look like,

but the intermediate stages,

not so sure about.

Bake

three cookies at a time

about 10 centimetres apart.

I think that's

about 10 centimetres.

Okay, I'm just gonna

put this in there,

and see what happens.

Oh, God.

Watch it and time it.

That's I'm doing.

Pfft...

Pfft, pfft.

We are halfway, bakers!

Make it snappy

on those brandy snaps!

Halfway!

Hurry up!

Is this the best of Britain

or the worst of Britain?

This is absolutely--

this is why I left that country.

It's frustrating

when you don't know

what you're looking for, and it

doesn't give you a time.

Oh, God, I don't know.

Bakers will have

to use their intuition

to get the bake time right.

I think it

might be working.

Once they've

figured out their first batch,

the bakers will have to keep

a steady assembly line going...

Right, let's

put that over there.

...rotating biscuits

in and out of the oven

three by three.

Once they're done, the bakers

will have to work quickly

to roll the biscuits

while they're still hot.

That is quite hot.

Too hot.

There's gonna be

a lot of swearing, I'm sorry.

If the biscuits are

either under- or over-cooked,

they'll be impossible to roll.

They look

a little soft to me.

That doesn't look right.

Okay.

That is gonna crack.

I hate brandy snaps.

Bakers,

you have 30 minutes.

I'm doing

my cookie dough again.

I don't have enough.

Do it again.

It's gonna be tight.

Why do they

take so long to cook?

They're not

spreading out very well.

Doesn't seem to be

working for me.

I have a feeling

you're doing very well.

Oh, I hope so, but

the sizes are all different.

But it's fine.

As long as I get 20 on.

That's all I care about.

Crappy, crappy,

not so crappy,

not so bad... crappy.

The judges will be

expecting uniform size

and colour.

Sure, that

looks dark enough.

Kind of similar.

And they won't

accept less than 20 snaps.

How many more

do you have left?

I only have

13 so far, so...

Yeah, I'm just trying to

keep my cool here.

Just trying to keep making

these better!

I've noticed... that your

voice has risen an octave!

Yeah, yeah.

I'm gonna take that

as a sign for me to just

give you a little time

and maybe revisit.

Okay, thank you, Dan.

Cause that's

10, 13, 16, 19.

It'll be close if I can do...

I'm gonna

try to go for 20,

but I don't think I'll make it.

I have seven in there.

That's all I need.

How many do you have?

Oh my God.

What?

Not enough.

Fifteen minutes, bakers!

I would make a joke,

but the tension in here is...

um, sort of suffocating.

Yeah.

Aah!

Hot brandy snap on my finger!

Hi, Linda.

Is this the closest you've

come to snapping, my love?

Yup, this is as close

as I've come to snapping.

Finally,

the rolled biscuits are filled

with a whipped cream

that packs a little punch.

I like Grand Marnier.

Why not?

Put it all in there.

It ain't

gonna pretty piping.

I'm telling you that.

I'm just gonna try to

stuff these as fast as I can.

One minute left, bakers.

One minute left.

Let's go,

let's go, let's go.

They're

very inconsistent,

weird-looking things.

Three, two, one...

Hands off the snaps!

Time is up!

Woo, boy!

Bakers, please your

snaps up to the gingham altar,

and place them

behind your photo.

You know the deal.

Okay, number one.

At first glance, they look

fairly uniform,

so let's taste them.

The cream

has good flavour...

The lace, it's lacking some of

the holes we're looking for.

Baker number two.

That

lovely lacy effect

is exactly what we were

looking for.

Very crispy.

Cream has great flavour.

Very good.

Baker number three.

A lot of

them are cracked.

Very crunchy.

Cream has a nice texture.

Maybe slightly under-whipped.

Baker number four.

Mine was a bit too brittle.

It didn't crisp

they way we want.

It's quite brittle.

I think the biggest challenge

for this baker was

not getting the mixture right

in the first place.

In the rolling,

some challenges again.

It was quite chewy,

so it wasn't baked long enough.

So, last but not least, they're

all fairly consistent in size,

which is really impressive.

Yeah.

Unfortunately these

really are under-baked.

Bruno and Rochelle

will now reveal

their overall assessment,

by ranking the brandy snaps

from bottom to top.

In sixth place...

Who is this?

Julian.

Inconsistent in size.

Some were under-cooked.

Not enough.

In fifth place...

Vandana.

They were very

consistent in size,

but they were just not

nearly baked enough.

In fourth place...

Linda.

Some were darker than others.

The rolling was

an issue as well.

In third place...

James.

Well done.

A little bit on the messy side,

but they tasted really good.

Well done.

In second place...

Terri.

This close.

We were just looking

for the lace texture.

In first place...

Sabrina.

Okay!

I was not

expecting that at all.

I think everybody saw on my face

how shocked I was.

We got that beautiful

laciness, the light crispiness,

great cream.

Overall, well, well, well done.

Congratulations.

Thank you.

I still

don't understand

what happened in there.

And that's nothing

like a cannoli!

Nothing.

Oh, that was terrible.

But I'm gonna bring it tomorrow.

My "A" game.

It's feeling like

the Best of Britain week

is bringing out the both

the best and the worst

in some of our bakers.

It is.

Who's looking like

they might be in the running

for Star Baker this week?

Sabrina is certainly

looking very good.

She also delivered

a fantastic trifle

and she came first

in the technical challenge.

Vandana, she did struggle

a bit this week

with the technical challenge,

but her trifle was excellent.

Talk to me about Terri.

Her trifle was good.

Great flavours, and I think

she surprised herself

with how well she did

in the technical challenge.

Linda is someone

who has been unshakable,

and this technical challenge

shook her to the core.

But we cannot

underestimate Linda.

So who really needs to wow

you in this next showstopper?

Well, the two Mr. J's.

Julian...

And James.

James really needs to bring some

finesse to the next challenge.

Some attention to detail.

I think that might come down

to his time management.

Julian needs to work

more on his execution.

Work on his technique.

Focus on the details.

So it's safe to say there's

a lot riding on this challenge.

Yeah.

Bakers, I would love

for you to close your eyes

and visualize a high tea

at Downton Abbey.

Now I'd like you to imagine

cooking that high tea

for two judges who will

analyse every bite.

Sound fun?

Mm!

For this quintessentially

British tradition,

Bruno and Rochelle

would like you make a mixture

of sweet and savoury delights.

Eighteen pieces, to be exact,

featuring at least

three different creations.

And remember,

taste is everything.

Presentation is everything,

and so is overall theme.

So basically just think of

all the things,

and then just do them.

My sweet bakers, we have

four hours on the clock.

On your marks...

Get set...

Bake!

I'm happy.

Anything to get away

from technical bakes,

I'm good with it.

I'm very new

to this high tea thing,

but I've seen it.

I've done a lot

of studying for this.

Hopefully it pays off.

High tea.

So British.

So Victorian.

Yet today we want to see

something different.

We want to see them

think outside the box.

So, for my tea,

I am going back in time

to a period in history where

the British were in India.

The whole idea with

high tea was that it was always

very, very elegant.

We don't want big,

enormous portions.

It's quality, not quantity.

I have a military

precision timing plan for today,

which is going to be

followed by the minute.

The bakers must create

three different baked goods,

six pieces of each,

for their 18-item tea trays.

There's probably about 30

components in total to my tea.

Yeah, scary right?

No problem.

Managing their time

will be today's

biggest challenge.

It's always good

when you have an Italian recipe,

'cause there's never, ever,

ever an amount of time

that you have to cook it for.

Agh, Nona.

It's the bread

and pastry doughs

that must be tackled first.

Choux pastry

can be a little finicky,

so I figured I should

start with it.

That way, if it doesn't work,

I can start again.

Soda bread in the oven.

Tragically, it doesn't

stay that colour.

That's such a beautiful colour,

but it just looks like

bread when it's done.

James' beet soda

bread will form the base

of a Wensleydale cheese

and pear relish sandwich.

A raspberry Bakewell tart

and an orange whiskey cheesecake

will round out

his British tea tray.

And what

inspired you today?

These are all kind of

childhood flavours for me.

James, we really want

you to up the presentation.

Gonna try hard with that.

High tea is meant

to be a bridge between lunch

and dinner...

...starting with

something savoury.

We raise lots of

Bison in Alberta.

It's a very nice meat.

It's a very lean meat.

What are these about?

This is what's gonna be

my open faced sandwich,

so I'm gonna pile

a bunch of stuff on this.

Ah!

I'm making bacon toppers.

I wanted to do a moose, but

I think he might be too big,

so I might have to just stick

with the whales and the loons.

It's my own smoked

mackerel that I caught

before I came to the show,

and smoked myself.

The kids love to catch them,

and I like to smoke them,

so it works out.

Julian's kids

also like

the sweet East Coast flavours

featuring in his high tea:

a Newfoundland blueberry grunt

and salted caramel apple tarts.

His savoury component will be

a smoked mackerel pate

served in Romano cheese cups.

You know

what a Romano cup is?

It's, uh, grate Romano

cheese into a circle,

put it in the oven,

and then form it into a cup.

Nice.

What are you doing here?

These are gonna be

whiskey and orange cheesecakes

on an oatmeal base.

Delish.

Oh, those are cute.

Yeah, these

are called the Sandesh.

Are they cookies?

It's not a cookie.

It's actually, it's kind of

more like a... truffle.

I'm making

my peaches.

But they're not actual peaches.

They just look like peaches.

Everything else actually

has peach in them.

It's fine.

Sabrina will pair

her faux-peach amaretti cookies

with seared peach

and Prosciutto crostini,

and cone-shaped

scones

filled with peach jam

and mock Devonshire cream.

So your scones

are shaped like a cone?

Like a cone.

I'll be wrapping them

around metal cones.

Scone cones?

Scone cones.

Wow.

Yeah, and then

filling them up.

So I'm hoping I can

impress you guys

like I did the last two bakes.

Linda's also hoping

to impress with her scones.

I brought scones

for my very first audition.

That's what got me here.

So these better be good, hey?

No pressure,

no pressure.

Linda's goat cheese

basil scones

will form part of her

Albertan High Tea,

accompanied

by salted caramel

chocolates and

mini Yorkshire puddings

with bison and

Saskatoon berry sauce.

How you gonna get

the moistures and the fat

into such a lean meat?

I have bacon fat.

When in doubt...

Bacon fat.

...bacon fat.

Mm-hm.

Brilliant.

We are halfway, bakers.

Two hours remain.

We also have some

complimentary tea and coffee.

Any takers?

Tea for six?

No one's listening.

So, my

blind baked pie shell.

Let's see how this looks.

Okay, five minutes

without the beans

just to dry that bottom

up a little bit.

We don't want soggy bottoms.

I'm just starting

on my second bake,

so I still have quite

a lot to do still.

The savoury side

of Vandana's Maharaja high tea

will be a

rice-and-chickpea-based Dhokla.

Her sweet elements will be

a delicate milk truffle

called Sandesh,

and Gujiya, dumplings

stuffed with nuts and spices

that are then deep-fried.

I'm just looking for

a nice, golden colour.

Sweet and deep fried.

Vandana, what is this?

What is that?

That's the filling

for the fried ones.

You want to try it?

Yeah.

Just go for it.

You can use your hands.

You like it?

You like it?

That's delicious.

Mmm!

He just took the bowl!

The other bakers

are also infusing their efforts

with unique personal touches.

I have my dumplings

for my blueberry grunt

in the pan,

and right now they're steaming.

I don't wanna lift the lid

because I want to keep the steam

in to help them cook.

In case there's anybody

from Newfoundland watching,

I don't them to see

how bad they are.

Shout out to Newfoundland.

I heard a rumour that you

were making animals out of ham.

I might have been.

Ham-imals.

Do you like that?

I like that, yeah.

I didn't do a pig, though,

'cause that felt wrong.

Yeah.

Yeah.

Terri's bacon toppers

will add a meaty spin

to the traditional butter tart.

She'll also be serving

sweet potato fritters

and cherry blossom

pistachio eclairs.

I'm trying to do a tea

today that would be if I could

have tea one more

time with my Nan,

so I did a bunch of flavours

that remind me of

going to their house.

I'm going back

to what I do at home.

I'm just enjoying myself

instead of being stressed,

'cause that doesn't

help me, so...

That's why we're here.

To have some fun.

Yeah, exactly.

One hour,

"tea"-totallers, one hour.

Come on.

That's done,

that's done...

We've got an hour, so I'm like

about half an hour behind.

I'm working on

my fritters right now.

Will I have them

as pretty as I planned?

That's sort of the X-factor

I'm facing right now.

Brutal.

Romano cups are

just not working.

I think it's okay.

It's not as crispy

as we'd like it.

I'm gonna

re-do my scones.

I just mixed everything

together and I shouldn't have.

But the butter's

escaping through.

I've been watching

what's been going on.

Yes.

As an outsider,

a little lovely elegant disk...

I'm just saying.

I was thinking

that as well.

If you're struggling...

there's options.

There is options.

I trust you.

It's gonna happen.

I'm just gonna deny

that I was ever gonna do bowls

and run with it.

Bakers,

you have 10 minutes,

which means it is high-time

for you to put your

finishing touches

on your high tea.

The judges will be

looking for tea trays that look

as good as they taste.

Attention to detail

is essential.

Just trying to make

it all look pretty.

You have to pretend

it's good, right?

That filling is...

It's all right?

Yeah.

All right.

Could these be

what I think they are?

Yes, they could.

Mini Yorkshire puds.

Puddings, yes.

Oh!

They're beautiful.

I'm just

letting them cool,

and then I'm gonna

put them on there.

One minute!

Sixty seconds to higher tea!

Put your kettle to the metal!

That was good.

Thanks.

Yeah, B+.

Why did I pick

this stupid little stand

that isn't big enough

for what I have on it?

All right, bakers,

time is up!

"Steep" away from your high tea!

I needed a bigger plate.

Yay!

The judges will now

sample each high tea

to help decide

who will be Star Baker,

and who will be going home.

Sabrina, if you wouldn't

mind bringing your high tea

to the front.

Oh, boy, I'm nervous.

This thing is almost

bigger than me.

So, for the sandwich,

we have prosciutto, arugula...

Brie, and then

home-made bread.

It's very good.

I would have put more peach.

More peach?

Yeah.

Okay.

I love it.

Well presented.

Beautiful.

Okay, peach scone cone.

It's just lovely.

The peach is beautiful.

The scone is a delicate texture.

Well done, beautiful.

Thanks.

So these are

your peach amaretti.

My only comment about these

is I hope there's more.

I've never seen such

beautiful cookies, to be honest.

Well done.

Thank you.

These are sensational.

Just on first glance,

everything is on the larger size

except maybe the tea tray.

Yes.

Yeah, it was the wrong

choice of tray.

So, high tea we

generally start with savoury,

so...

The creaminess of the cheese

and the pear chutney

work so beautifully together.

It's a gorgeous combination.

Okay.

So your Bakewell cake...

The bottom is a bit

under-cooked.

You can see it's

almost translucent.

Okay, cheesecake time.

It's a bit

slightly over-cooked...

Okay.

...but the combination

with the oranges is fantastic.

Overall, we're always looking

to get a bit more refinement

in the details and the size.

Thank you.

So, the

sweet potato fritters...

The Sriracha mayo,

and the creamy avocado

work so beautifully

with the yam.

Now, I love your

design of the little duck.

I've never seen

bacon cut that way.

There is bacon in

the bottom of that butter tart.

That is delicious.

Thank you.

The grand finale.

The grand finale.

The cherry

blossom eclairs.

My only comment

just on the visual,

if we're talking about

proportion of size,

I do think this is erring on

too big for a high tea.

I think your eclair

shell could have used

a bit more baking.

It's a bit on the soft side.

The filling,

I was a little concerned,

was going to be

sickly overkill-sweet,

but it isn't.

Thank you.

Lemon, goat cheese,

and basil scones.

It does taste

very, very good.

Those flavours

together are a perfect marriage.

Beautiful.

And then we have your bison

Yorkshire puddings.

I think the bison

would have been better

to cook a whole piece

and kind of shave it.

The meat feels a bit too dry.

Let's see

the chocolates.

That's sensational.

Beautiful, oozy chocolate.

Well done.

Thank you.

Thank you so much.

So this is

the smoked mackerel pate?

On Romano crisp.

Crisp?

Not cups?

We'll call it crisp.

Crisp.

Mm...

Great smoking.

It's very nice.

Very tasty.

It's not pretty.

So this is a blueberry grunt?

The blueberry compote

is exceptional.

However, the cake part

is a bit too dense.

Salted caramel

apple tart.

Is there a reason

you've left them in the...

I like the rustic look.

They're

a little tricky to get out,

because that caramel

has now set.

So had you taken them out

when they were still warm,

they might've come out clean.

Mmm...

It didn't look so pretty,

but it tasted amazing.

Julian, you've got some

really lovely flavours here.

They work well together.

I feel like some of your

techniques have let you down.

Vandana.

Vandana,

once again you wow us

with wonderful colour

and great presentation.

Thank you.

It's India

on the high tea.

Okay, so I'm

gonna try the dhokla now.

It's layer after layer

of different flavours

that blend together very well.

That is incredible.

Thank you.

So, here we have

your sparkly gujiya.

That's delicious.

The pastry's perfect.

The filling's lovely and rich.

I love the cardamom.

It's subtle.

Now the Sandesh?

Yeah.

The presentation

of these is just beautiful.

It's got that

sort of crumbly sweetness

that a good butter frosting has,

but it doesn't have any of

the residual fake sweetness.

I think you've done

a spectacular job.

Thank you.

Namaste.

Namaste, namaste.

I think this was

such an exciting challenge.

We were taken all around

the world today.

From India

to Britain to Italy...

to the Maritimes.

Dare I say it, who do

we have to worry about today?

Oh, the boys.

You know, James,

he's from Britain.

He knows all of the traditional

elements that go in a high tea.

It was a bit

massive for me.

Just a tiny bit gigantic.

Let's move on to Julian.

His flavours are there.

The technical part

is not there yet.

Who's circling

Star Baker for you two?

Clearly,

Sabrina and Vandana.

I think Vandana was flawless.

Those flavours were

bursting, bright...

And Sabrina too,

she had an exceptional

signature bake.

Her trifle was also divine.

And she came number one

in the technical challenge.

Okay, so here's

my burning question.

Was Vandana's trifle

and high tea

enough to mitigate

the fact that she

didn't excel in the technical?

In fact, she came

second to last.

We could have

a long debate about it.

We have

a lot to talk about.

The title this week

goes to someone

who has just delighted us

with their beautiful

presentations

and their very

surprising flavours.

Congratulations...

Vandana.

Yay!

Well done.

So that means I have

to deliver the bad news.

Pfft.

As we know, each week we

have to say goodbye to someone,

and this week,

I'm sorry to say,

that person is...

Julian.

Sorry.

Well done.

I knew it was

gonna be me this week.

I didn't have a great week,

and everybody else did amazing.

So sorry.

I'm very proud.

I did something that I normally

would never have done...

like, even to apply,

and, uh, to make it this far,

for me, was a huge success.

For Julian to be

leaving at week five,

there's nothing

to be ashamed of.

At this stage

of the competition,

he's against very talented,

seasoned bakers,

and it came down to

very little details.

Well done, well done.

Thank you.

Vandana really

challenged the idea

of the traditional high tea,

and I love that about her.

She just made it extraordinary.

I took

a huge risk, and yeah,

the fact that I got Star Baker,

I'm pretty happy with that.

It means a lot, for sure.

James?

Thanks.

I'm glad to

have made it through,

because it would have been

really embarrassing

to be sent home

on Best of Britain week.

"Relieved" would be

the best way to describe it.

Next time,

the bakers battle it out

in the quarter-finals.

No pressure, guys.

No pressure.

They'll roll their way

through a festive signature...

Did that not turn out?

Someone forgot

to put the butter in it.

...get tied up in

knots with a tricky technical...

These

are taking forever.

Come on, cook, cook,

cook, cook, cook, cook, cook.

...and test

their building skills...

I don't understand how

this is holding up right now.

...with a

showstopping gingerbread.

I've never

seen anything like it.

But who will earn

their place in the semi final?

We need a miracle.