Series 1 · Episode 7
Last week, bread was on the menu. James stole the show with his scrumptious Stollen bread Showstopper, earning him the title of Star Baker. But for Ben, his dough failed to rise to the challenge and he left the Bake Off Shed.
This week will see the six remaining bakers take on tasty desserts. In the Signature challenge, they will be baking mouthwatering individual pudding; an Aussie classic will be served up during the Technical challenge and the Showstopper will force the bakers to go to the next level by baking a spectacular tiered dessert.
Mel and Claire hand down the Signature challenge, telling the bakers they need to bake five, hot, sweet individual puddings. They can be served molten, self saucing or with an accompaniment. Matt is looking for a pudding that is inventive and even if it’s a classic pudding, he wants to see a twist. For Maggie, it’s not necessarily about being complexity; rather it’s about a marriage of flavours. Puddings arrived in Australia on the First Fleet, with Christmas Puddings becoming all the rage during the Gold Rush. Over time, puddings have evolved to feature Australian ingredients such as pineapple and passionfruit.
Jasmine, however, will be calling on her English heritage to create her Spotted Dick pudding, which is steamed pudding full currants, brandy and filled with custard. She will also do a brown sugar crumble. Sian will be baking a persimmon, ginger, honey and chamomile pudding with mascarpone on the side.
Angela is also using ginger in her orange, pistachio and ginger syrup pudding. She will slow bake the puddings before serving them with a crème anglaise.
Next up is the Technical bake, with Maggie handing down a challenge of her dried apricot pavlova. It has three layers of dried apricot butter; dried apricot curd and dried apricots poached in a verjuice syrup with a little crème fraiche. They have two hours and the judges will blind taste the result. Maggie is looking for a great meringue. The bakers need to keep an eye on their meringue as well as the various apricot fillings, particularly the curd as too much beating and they won’t get the result.
The bakers must time all their elements perfectly, with loads of whipping – but not too much beating as that will split the curd. Matt and Maggie blind taste the cakes in front of the bakers and then rank them 6-1.
There’s just one challenge left – a five-hour long Showstopper. For this challenge, Matt and Maggie would like the bakers to make a spectacular tiered dessert. Their creations must include a minimum of three vertical tiers. Maggie is looking for something spectacular that all links together in a theme. For Matt, he wants to see an amazing centerpiece worthy of a five hour bake.
James will be making three tarts, each with a different pastry and flavoured differently – pear and walnut; chocolate and raspberry with chocolate pastry; and passionfruit and coconut meringue.
Nathan is nervous but wants his dessert to have a carnival theme, in a bake he’s calling ‘Clowning around with sweets’. His creation will contain strawberry and lavender donuts, a salted caramel popcorn cake and Portuguese duck egg custard tarts topped with fairy floss. Suzy will be baking a tart and tropical fruit tiered dessert, containing a mango and passionfruit trifle; lemon and passionfruit meringues and a lime and coconut mousse.
It’s time for the Maggie and Matt to taste the six wild inventions, deciding who will be this week’s Star Baker and who will be leaving the Bake Off Shed.
Get the insider tips on Jasmin's jaw dropping show stopper bake from episode 7.
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