[MUSIC - JADED, "PANCAKE"] Hey. How's it going? We're Sorted. We're a group of mates
from London looking for exceptional
things in food that will make a difference to
you, or at least [INAUDIBLE].. Some of us are chefs. The rest of us, we're normals. But every video we
make always starts with a suggestion from you. (RAPPING) Waste my time,
I'm gonna make them wait. Pancake chick, but
I take the cake. I'm gooey in the middle, baby. Let me bake. Hello, I'm Jamie. And this is Mike. And today, we've got a
challenge of a technical nature. Today, we've challenged
the three boys to a battle. And they are all
cooking the same recipe. This recipe is from our
next book, Bucket List. And it's by our
mate Steve, who is an actual real chef who works
in a actual real restaurant. We've made one. We know how it should taste. We're going to compare
their three to that and find a winner. As if all those challenging
steps aren't enough, we've also given them
a three-hour time limit, which is a little bit
shorter than is required. So they're going to have to
work out where, if at all, they can save time. Three hours starts now. The butter and the icing should
go into it light and fluffy. Who printed this
out, on what printer? Mine's absolutely fine, mate. I don't know what
you're talking about. Why is this done
on a typewriter? Oh, my goodness. This page is a barcode. So the first thing they need
to tackle is the pastry. Slightly different method than
the ones we've done before. This is Steve's method. They need to beat together the
butter and the icing sugar. [LAUGHS] It's the finesse that
is going to win me this. It's a pastry case. You don't need it to
be light and fluffy. Mate, don't say "beat it
until light and fluffy." [LAUGHS] Then add in the egg
yolk and then the flour and bring it all together. And then knead it
just until you get a dough that comes together. Over-kneading will
cause their pastry to shrink back in the oven. Rest in fridge 30 minutes. What? So Mike just added two
tablespoons of sugar syrup into his pastry
instead of water. Oh, good. Preheat the oven to 170 degrees. [SCOFFS] Now, big question. Do I have to wait or can
I move on to my filling? Where's clingfilm? Have you got clingfilm, Jay? I don't have clingfilm. Oh, I saw him
throw it over here. It says to rest this in
the fridge for 30 minutes. I'm going to put it
in the freezer for 15. The next thing it says to do
is to roll the pastry out. We can't do that for 30 minutes. Right. So we need to do something else. Filling is super simple. It's just lemons, eggs,
sugar, and double cream. Yeah. I want to get ahead
on my filling. Because I get the feeling it's
going to take a while to do-- all of this zesting six
lemons, juicing six lemons. So I want to get ahead. So he started
making his filling. Don't look at Jamie as a
guideline for anything in life. I know. [INAUDIBLE] [LAUGHS] [SQUEALS] I got excited. Six lemons is a lot. And it's boring to zest. You are covered in
icing sugar, mate. I am. I know. If it's on me, it means it's not
in his dough, which, I think, gives me an advantage. Yeah, but mine's also got 50
milliliters of sugar syrup in it instead of water. You're a POS. Why am I a POS? I used it something, so I put
it in the washing up bowl. POS. Yeah, for the first time ever. Nine eggs. Nine eggs! So my tactics here are
to start making something that I know won't spoil,
which is the jelly. We are not completely evil. We have already made
them a raspberry puree. All they need to do is
mix that with the stock syrup, the white wine,
and the bloom gelatin. Heat it up and let it cool down. It needs to be almost set at
the point they're pouring it on. What is this stock
syrup you speak of? I think you're supposed
to put in your pastry at the beginning, aren't you? That's ready to go. Then I can pour it over my lemon
tart, which is about an hour away. As long as it doesn't set up,
I shouldn't be too screwed. Pre-zested, pre-squeezed. [LAUGHS] Oh, you ass. You absolute asshat. This is already rubbish. The real pressure point
is rolling it out. Because it is not an
easy pastry to work with. I've got nine minutes until
my pastry needs to come out. Because I'm doing it properly. I'm not trying to rush it. OK, doing it that way. How interesting. Nice. Not nice, Ebbers. I've ripped it. Confidence. Confidence. Go, go. Yeah. No. [GIGGLES] Now what you've done over
there is work too much. No. Because I'm going to have get
in the fridge for another half an hour. If there's one thing I
love about lemon tarts, they can't be too lemony. What do you mean? If they are too lemony,
that's terrible? They can't be too lemony. No, you know what I mean. They just can't be too lemony. If you make them too
lemony, that's bad. Is that what you're saying? No. No. Because they just
can't be too lemony. So if I'm making a lemon
tart, like I am right now, note to self, this
can't be too lemony. Whatever you do, don't
make it to lemony. Don't make it too lemony. Got it. Cheers, mate. That's exactly what
Steve's looked like. Is it? Oh, wow. I'm absolutely bricking it. Are you still bricking it? I'm just doing it. I'm bricking it less
now that I've seen that. But I am still bricking it. That is very well done. So what's happened
here is that you've seen how not to make it twice. So by now, this is
how you make pastry. [MOANING] It's just
horrible to do, isn't it? My loose bottom's not helping. One hour down, two hours to go. I'm waiting on my second proof. It's not proof. It's a rest. That's got to rest
for 30 minutes. Then it's got to blind
bake for 10 minutes. So that's 40 total. Then we've got to get
the custard in there, bake for another 40 minutes. That's now 80 minutes of
just cooking time alone. And then it has to cool
in the fridge for an hour. So that's two hours
and 10 minutes. Yeah. And we've got two hours left. Yeah. Are you not resting yours? You're mental. No. Because I think it's more
important to get it in there, to cook and to cool. I am going to make
my meringues now. So this is-- I'm
making a sugar syrup. So that's just sugar and water. And basically, I'm going to
heat that up to 180 degrees. And in the meantime, I'm going
to whisk some egg whites. And the egg whites are
going to form soft peaks. That's going to
rise to about 118. Then I'm going to
dribble it in, and you're going to get amazing,
lovely meringue. Once you get a few italian
meringues under your belt, they're easy. But they're never
completely fail-safe. Sugar syrup has to be at
the right temperature. And it has to go into
the eggs just as they come to that stiff peak. Once it's cooled down,
whisking the whole time, we're also asking them
to fold in a little bit of raspberry puree to give it
a pink color and a slight tang. And it should be just-- just-- pipeable. Whilst Mike's talking
about making his meringue, I have actually poured my egg
whites into the mixing bowl. And I've got my whisk
attachment ready to go. Action, not words. I've plugged this in. This is mine. I've put my egg whites in there. Well, they're my egg whites now. Have some more egg whites. Here you go. They're not your egg whites. They're my egg whites. Sorry, do you mind if
I get to the often? Because my tart case
needs to come out. We're both at quite a critical
stage, because this guy is going to go any second now. Also, my tart [INAUDIBLE]. Please. Pretty please. You didn't schedule
this very well. No. 118. Excuse me. Excuse me. Excuse me. Excuse me. That's not even a
little bit baked. That's still, like, wet. I've already made
another mistake and, that's to trim it
before it's been baked. But I'm going to put it
in the oven and bake it. Jay's waiting for me to
finish with the stand mixer so that he can
make his meringue. And mine's perfectly
fine to come out now. But I'm just going
to keep him waiting for as long as possible. I've been resting for
just about 20 minutes. I'm concerned that I won't have
enough time at the end for it to cool. 24 minutes is enough
time to rest it. It's near enough 30. It's nearer 30
than what you did. Mine didn't even get to one. Look at that. That is soaking wet. Those air bubbles are
definitely what you want. Shut up! When it rises up-- Shut up! --from the base of the pitcher-- This is the top of my pie. So it's fine. Oh, it's an upside down? Yeah. Yeah. Go down. Sink. Oh! [GIGGLES] What? [INAUDIBLE] You've got an anemic
tart case there, mate. Is it supposed to be
coming out the side? Shut up! [SCREAMS] It's wobbling. No! No, it's leaking! It's in my hand. Ow! No liquid. [INAUDIBLE] Now this goes in. Wah. So the baking time
is 30 to 40 minutes. But what they really want to
be looking for is that wobble. So it should be just set,
but still a slight wobble in the middle, just like
a caramel or something. And that's key. Oh, mate. That is bubbly. It's meant to have, like,
a frothy finish, isn't it? It's scrambled egg. You made a quiche. [LAUGHS] When I made my meringue, I had
two lots of raspberry puree-- one, 125 mills. And one 75 mills. One 75 mills. Oh, what have you done? Put the the 125 mills into
a really already quite wet meringue. I've got a mousse. It's really soft. It's softer than my-- It's almost like
marshmallow, isn't it? Yeah. [INTERPOSING VOICES] But I put water in it. I've put water in it. [INAUDIBLE] wedding cakes. Cook, you freak! I was ahead of everyone. Mine's in the freezer. Freezer? You put it the freezer? Yeah, it didn't say anywhere to
put it in the fridge, did it? Mine's not going to be ready. I'm going to serve
it with ice cream. Hot and cold. [GRUNTS] [SQUEALS] I would say this is actually
one of the easier elements. All you have to do
is wait for your tart to cool, pour it over. But the only thing is, by the
time their tart has cooled, will they have time
to set the jelly? When Jamie says, wow-- It's never a good thing. --it's never a good thing. Because he's never
enthusiastically nice. Oh, well. I've committed. So what Jamie has
inadvertently done, by having his pastry
relax into the case and then only use a
fraction of his lemon tart, is actually give an
opportunity that it might set. He isn't going to have the
ratios you should have. But it might set. It'll be a delicious
raspberry and lemon tart. Barry's has got a fluffy top. Oh, yeah. He's got a very aerated
top to his lemon tart. But it is a good thickness. And if that is set
all the way through, then that will give
a beautiful slice. I'm not sure whether it's
going to cool quick enough to get his jelly to set
and his meringue on top. He's using the freezer, a
necessary hack with the time limit. But that might cause
him even more problems. And then there is Mike,
whose tart looks very good. It's full with lemon filling. But it took a really, really,
really long time to bake. So will the jelly set? Will the jelly be on there? Is it going to melt away? I don't know. I can literally see him
pouring it on as we speak. And he's never been so quiet. I've just gone with the
thinnest layer ever. It's not even going
to be a layer. But at least it's on there. We warned you time was tight. The last five minutes. OK, go. This is it. Oh, there's no time
to close that freezer. I'm just going to go with it. I've got actual jelly! Look at that! How do you take it out the tin? Oh. All they have to do is
make it look amazing. No mean feat. Because Steve's
recipe was stunning. No! No! Why won't you pipe? Oh, no, Mike. Mine's the same,
mate I'll have to go for a different
decoration, because it wasn't piping properly. [INAUDIBLE] Two minutes. Ah. Not the time! (GIGGLING) I made a
lemon meringue pie! You hurry up. 30 seconds. Come on then. Let's eat your posh
one, your proper one. [SQUEALS] Oh. Oh, that is meringue. It's so good. Buttery pastry. That's too lemony. Tangy lemon. That's a lie. That's exceptional. So no pressure, but that's
what we're aiming for. And we should just
point out, we did not give you enough time for this. So we're quite impressed
with the results. Should we start at this end? Remember, this table
has holes in it. A nice color on top. Heavy on the mint. Pick it up. See if you can get a full slice. Oh, oh. I'll tell you what. The lemon tart part
of that is perfect. The jelly hasn't quite set. And the meringue a little
soft to get the peaks. But that is not bad at all, Bas. It's falling It's falling. Oh, no. Eat it! Eat it! It's fine now. Good depth of lemon. And the ratio of lemon
to raspberry, bang on. This isn't helping me at all. Mate, shut up. We're going to do mine next. We're going to need
these for the meringue. You would always
leave these to cool. We've just not given you
enough time to do that. It does look good. This was the one I
was most excited to, up until the meringue. Mate, good base. Do you know, it's
quite [INAUDIBLE].. It's not actually warm. Could be colder though. The pastry beats Barry's. The lemon filling, I
would say, is on par. Still missing the raspberry. The mousse on top
is good, though. Thanks, mate. I'd like to eat your flatbread. [LAUGHTER] Best piping out of the three. This is the Jamie tart. Oh, give that a spin. Give that a spin for the camera. Your jelly has set. I've got layers. They're just thin layers. They're very thin. But they're all in proportion. There's less of it, isn't there? As a flavor profile,
it's still on point. It's still got the same tang. The actual tart bit is so good. Mm. Have you two got
to pick a winner? Yeah. You two need to
go to the kitchen. Come on, Ben. Let's go. Trousers. Zip. For once, we are
in full agreement. Well, there's a lot
wrong with all of them. But-- [LAUGHTER] Start positively. This one had the most
torching, but let itself down with the pastry,
which was chewy. The meringue wasn't great, and
the jelly was almost invisible. And for that reason, our
favorite all around is Jamie's. Because although it is
smaller, each element is actually very good. And he adjusted the time
for the thinner feeling. So he used skill to nail that. Jamie won. Barry, I won the
baking challenge. This is a really wake-up call
for the two of us, Barry. Barry and Mike hate
it when Jamie wins. What a result. But the big
question is, do you agree? Should I have won?
(WHISPERS) I should have won. Let us know down
below in the comments. Can't argue with it. Why not? Because you should have won. Should have won. And that incredible recipe is
part of our incredible new book Bucket List, which will
be available next week. And if you want it, what
have you got to do, Jay? You've got to sign
up to the club. All the details are down below. Now, I could end
this video by telling you to like the video
if you enjoyed it, to subscribe if you
haven't subscribed, and to click the bell
notification box if you haven't already done that. But I thought, actually, I'd
rather end it on a dad joke. Oh, good. What's it called when one
chickpea murders another? Don't know. "Hummus-cide." Hummus. Because chickpeas make
hummus, don't they? As we mentioned, Sorted is
just run by a group of friends. So if you like what
we're doing, then there are loads of ways that
you can support us and get more involved. Everything you need to
know is linked below. Thanks, and see
you in a few days. [HUMMING] (SINGING) We like to party.
