Put your cows away and get ready to indulge in a Signature Challenge with a difference: dairy-free fruit tarts.
Our bakers are using various dairy substitutions to achieve the perfect pastry, including coconut oil, vegetable shortening and lard. They’re also taking a train straight to flavour central by serving up the following combinations: fig and frangipane (Raeesa); lime and strawberry (Robert); raspberry and chocolate (Dave); zesty lemon (Chris); guava and coconut (Claudia); and chocolate and raspberry (Barb).
The Technical Challenge is all about gluten-free tiramisu, and we wouldn’t tirami-sue you for licking your screen because Maggie has conjured something truly mouthwatering (made with quince paste, obvs).
Chris is no longer free-from a Technical Bake win, which he claims with a tirami-super bake.
Now for the big one: a sugar-free Showstopping trifle that must contain cake or biscuit, jelly or jam, and custard or cream (or why not all of the above?!).
Get your shopping list ready because you’re going to want to try these: berry trifle (Robert); fig, orange and mandarin trifle (Claudia); alcohol-free Christmas trifle (Barb); rose trifle (Dave); and Black Forest Trifle (Chris).
The bakers concentrate harder than Matt Moran on a waistcoat shopping spree as they assemble their trifles, but some of them are going bigger than others:
Maggie declares it the best day ever in the Shed, but we’re not free-from sadness when it’s time to reveal who’s going home. Matt and Maggie weren’t ready for Robert’s jelly, and the Ginger Ninja says goodbye.
All the sweetness and sunshine of Raeesa’s pineapples have given her her first Star Baker title, and she’s beaming.
Before we return for British Week, we’ll leave you with a joke: Where do bakers practice their trifles? At the trifle range! (Nailed it.)