[MUSIC PLAYING] Welcome to FridgeCam. We are SORTEDfood. And today, ugh, this happens. Wait a minute. It worked. Oh. That's quite-- As does this. I assume that this
is Jamie's way of saying finish the burgers,
which I think is pretty depressing for a food channel. Now we love trying new stuff. We love taking inspiration
from all over the world, for you guys' comments. And we try and create
something new every so often. Doesn't always work. Oh, no. Definitely not. This [LAUGHS] is the result. Welcome to Pass It On,
and the rules of the game are very simple. Today, we will all be
cooking one dish together. We are going to be given a
theme to base that dish on. We will only cook one at a time. And for 10 minutes each. And whilst that one person
is cooking, the rest of us are going to be over the
other side of the studio, facing in the
opposite direction, with noise canceling
headphones on, so we've got no idea
what's being cooked. Mm. OK, Janice. What's the theme? Today's theme is,
mm, naughty treats. OK. OK. Naughty treats. The thing that we have
to do now is decide which order we want to cook in. Yep. I say a chef goes fast and last. What, to get started, and
to clear up any mistakes? Or just to clear up. [INAUDIBLE] I reckon Ebers should go first. OK. Because he has all the recipes
in his head ready to go. Barry's going second. I'm going first. [INAUDIBLE] I'll go fourth. Great. Three normals could
completely screw this up. What? Should we leave you to it? Yep. Good luck. [HORN BEEPS] The horn says it all, which
means my 10 minutes start. I'm thinking tropical flavors. I'm thinking the kind of
things we got on the table. Lots of tropical fruit. That will come later. But I want to do a dish
they know how to make, because later on, they're
going to have to carry on. So it's no point in
doing anything crazy. I want to do an amazing
white chocolate ginger bread and butter pudding. [MUSIC PLAYING] While we wait for
the white chocolate, I'm going to leave some clues
over on this [? board ?] because I think it would
be nice to serve this with kind of a
tropical saucery thing, and maybe even a little
bit of spun sugar, or something for a crunch. So if I leave these here,
they'll get the idea, right? [MUSIC PLAYING] OK. Now for a game of Sherlock. That, surely they can work out
that needs to go into the oven. Especially if I leave it with
an oven cloth equivalent. Let's think caramel. So we'll get the
caramel on the go. And if I leave it
bubbling, by the time they step in and
work out what it is, they'll be able to save it. [MUSIC PLAYING] I've done my bit. I've set up an amazing white
chocolate and ginger bread and butter pudding. A tropical fruit salad,
with some spun sugar. [HORN BEEPS] That is a naughty
treat in my eyes. You're up. What have we got? We have some sort of something. Something cooking. I'll take it off the
heat, just in case it needs a boiler lid top. Is that syrup? It looks like a custardy mix. Oh! That's not custard! That's white chocolate. That is cold. Isn't it? This is going to be really hard. There's bread on the front well. Why's he got bread on-- oh, it's-- ah, it's
bread and butt-- it's a-- it's a bread pudding. Bread and butter pudding. OK. We'll have to jazz this up. [HORN BEEPS] I hate that. [LAUGHS] It's the
worst honker ever. I am going to make a
beautiful bread and butter pudding with a tropical
chocolate ice cream mix on the side. I'm going to focus of
my attention on this. So I've got a lot of making. Just-- just start
making something, Barry. Let's get some ice cream out. Premade ice cream. [MUSIC PLAYING] What the hell is this? I think this ice cream's off. [LAUGHS] How bad could it be? [LAUGHS] What the
[BLEEP] is that? All right. So my wonderful idea for ice
cream isn't going to work, because the ice cream that was
in the fridge isn't frozen. It's in there. That should need 20 minutes. So it's not my problem. [MUSIC PLAYING] Cut up my pineapple. [GASPS] You know it goes
really well with pineapple? Cayenne pepper. Get that in there. Some passion fruit,
passion fruit. [MUSIC PLAYING] Don't film me. [LAUGHS] Don't look at me. All right. There it goes. Get in. [MUSIC PLAYING] A little bit of cayenne pepper
in there. [? Chop, ?] I know it's weird, but trust me. This works. I've seen it on a show. I think it was SORTEDfood. Is that definitely
the non-spicy one? Shut up. [MUSIC PLAYING] Wait a minute. It worked. Oh! That's quite-- [LAUGHS] That
is the really spicy one. How was I supposed to-- [LAUGHS] why is that-- did you give me the
wrong cayenne pepper? There's only one up here, Barry. They're so spicy. Oh, well, that's not
my problem anymore. [LAUGHS] That's the one thing
I made that I screwed up. You're right. Well, a world class start. I've got a minute. I need to make-- [INAUDIBLE] making something. Try and take away from the
heat by getting lots of mint in there. [INAUDIBLE] got so spicy. You've got a beautiful-- [HORN BEEPS] --salad here. And I'm done. Oh, no. That might burn. Still have no idea what that is. I've left that hot on, but
I'm sure he won't mind. [MUSIC PLAYING] I'm sorry. Grab myself a little
snack on the way around. Well, there's some already here. OK. There's two very distinct work
stations already going on. Barry's been here, because
that hot's still on. I'm going to turn that off. [LAUGHS] That's warm. Warm. [MUSIC PLAYING] That's a custard. That looks like bread
and butter pudding. Ha. Ben made a bread
and butter pudding, and Barry's made a fruit salad. And now I'm going
to make something that compliments or brings
both of these together. Juicy Lucy sliders. [MUSIC PLAYING] [HORN BEEPS] [LAUGHS] Right. I've got mints. I've got sea salt.
A bit of pepper. [MUSIC PLAYING] Right. I'm going to make some
like, bread crumbs. But I might need a
machine to do that. I don't know. Right. In the meantime, shall we
see if there's something I can adds to Barry's dessert? Well, I'm guessing it's Barry's
dessert, because he just cut up some fruit and
put it in the bowl, whereas it looks like Ben's
made an actual bread and butter pudding. I think one of the best
things to add to fruit salad is crushed up biscuits. So get a bit of
texture in there. That's going to be fantastic. Spoon it into here. Drizzle the chocolate. I don't mind telling you
that that's a naughty treat. [MUSIC PLAYING] A bit of a kick to them. I'm going to cut some cheese. Cutting the cheese. Just fine. Now problem is,
I've got a slider, but I don't necessarily
have slider buns. Just wiping down, because I
put some raw meat on there. This bread's not big
enough to do this. [MUSIC PLAYING] Right. They'll understand that. [HORN BEEPS] Ha! Enough savory and
sweet naughty treats. Also made a little
bit of a mess. [MUSIC PLAYING] You're up. [MUSIC PLAYING] What is going on? There's only one person boring
enough to make bread pudding, and that would be Ben. So I'm going to say that he put
that in right at the beginning, and it probably
needs to come out, because bread pudding definitely
doesn't take 50 minutes. What has that got
to do with anything? I thought we were
doing one dish. I assume that this
is Jaime's way of saying finish the burgers,
which I think is pretty depressing for a food channel. So what I'm going to do,
I think, is firstly clear it down. Then I think I'm going to make
a raspberry and mango separate [? coolie, ?] to go with that,
and whip up some sweet cream. That's probably all
I've good time for. But I think it's
more important to add to what we've already got,
than just start something new. [HORN BEEPS] I want to chop these
up nice and small, because they are going to break
down with the sugar that I add. Do the same with mango, mango,
mango, mango, mango, mango, mango, mango, mango, mango. Oh, I should have peeled
that first, shouldn't I? [MUSIC PLAYING] [INAUDIBLE] fatten right up. Ah, to my eye. [MUSIC PLAYING] There's mango. You probably want about
one tablespoon every 200, 250 grams of fruit. Now what I'm doing. The mango's just not happening. No, I don't. [HORN BEEPS] All right. That's me. Done. I don't know what I've done. We'll see what they
can do with that. [MUSIC PLAYING] It is time. OK. Oh, my god. What-- what is this? Oh, my god. Oh, my god. Oh, my god. Oh, my god. Mm. Wow, that's spicy. Wow. OK, so I came in
here thinking I've got 10 minutes to plate up. What I've got is 10
minutes to rescue this. So I'm going to use the
bread and butter pudding. And then I've seen some
bananas over there. I might do something
like caramel bananas, with some chocolate,
and put the chocolate through the whipped cream. The fruit salad, I think
that might be inedible. So we might not use that. [HORN BEEPS] OK. Wow. [MUSIC PLAYING] That's pre-made sugar. So I'll see if I can-- I don't know if that's
going to work in 10 minutes. I don't know. OK. Bananas. [MUSIC PLAYING] Caramel's not going to be ready. [MUSIC PLAYING] So the bananas are going on. [MUSIC PLAYING] Ah, it's so close. It's so close. [MUSIC PLAYING] Yep. I'm done. I'm done. [HORN BEEPS] I-- ugh. I hope it's OK. [LAUGHS] Get to try it? [LAUGHS] I tried. [LAUGHS] Oh, no. It smells good. Oh. Oh, fascinating. Oh. So I thought a nice little
dainty white chocolate and coconut milk bread
and butter pudding with a hint of ginger-- Yeah, lovely. --in there, so
that it would have nice sort of gooey custard,
some nice crispy bits on top. And then that could be
served with a super fresh, is my thinking, tropical
pineapple-y, passion fruity, mango kind of-- We are the-- we are the same. I walked to that kitchen,
saw what you were doing, thought that needs
to go in the oven. Straight in the oven. Perfect. 25 minutes, yeah? And I went on the idea,
of going, you know what? I'm going to create a
lovely spiced-- a little bit of cajun spice in there. Cajun? Or cajun? Cajun? Cayenne. Cayenne. Cayenne. Cajun? That's a bit weird. And a bit spicier than I
thought it was going to be. But it went in there with some
strawberries, some raspberries, some mint, passion fruit,
and mango, and pineapple. All of those fresh
flavors to combat the-- Perfectly. Yeah. --white chocolate
bread and butter pudding. I can't see it on the plate. Well, no. See, that's amazing. Because I got into the kitchen,
and I found a fantastic fruit salad that had been made,
and I found separately from that in the
oven what I thought was a bread and butter pudding. And I thought, mm,
there's a bread and butter pudding that has been made,
and it's just cooking. That's finished. There is a fruit salad
that has been made, but hasn't been served up. So I put that into
a little ramekin, and there was some melted
chocolate there as well. Was that from-- from you? I left some in case somebody
wanted to do something with melted chocolate. Perfect. So I melted-- I poured some melted chocolate
over the top of the fruit salad and served it up. Perfect. But then I had like quite
a lot of time to spare, and I thought, well,
that's the sweet part to our naughty treat. And I thought what about if
I make the savory part to it and I make some
Juicy Lucy sliders. So I arrive [LAUGHS]
and there is something in the opera that
looks like it should come out, because a bread and butter
pudding should normally come out, I thought,
between 20 and 30 minutes. I left [INAUDIBLE]. I saw some pink
burgers in the pan. Yeah. I also saw some perfectly
spherical pieces of bread with one bit of
tomato on the top. What? Which I sort of thought, right. Well, so that's obviously
for the burgers. So what I did then
was ignore that. Right. And left it alone. And I thought, well,
there's a mango salad. There's a bread
and butter pudding. I'll whip up some
cream and try and make a raspberry strawberry coolie. But it took me that
long to work out what was going on, that
again, neither of them-- neither of them made
it onto the dish. Yeah, well, that is-- I didn't ignore the
tomato and buns. I put them straight in the bin. [LAUGHTER] And I then tried one of the
bread and butter puddings. Which is why I made two, so
you could always test to see it one was working. Gingery, and it worked,
and it was cooked. And I tested the fruit
salad and almost choked. So I didn't put that on. It was quite spicy. It-- You know what I mean? It may be a small like-- It was quite chunky, as well. That's fine, though. Mm. Just a touch too spicy, as well. [INAUDIBLE] I used some of it. I chopped up the pineapple
a little bit more. So it's got a tiny
bit of spice-- There is a spot in there. --to the dish. Like enough-- This is rubbish. This is-- So that's the amount of-- --20 minutes of chef's
work, right here. And then you went
for something toffy like banana to go with the-- So then I-- I was clearing
up, and I found a pan on the sink that was
full of sugar syrup. So I-- That's what it was! I started a sugar
syrup so we could get a little bit of texture-- That's what it was. --on the plate. So I made a caramel
from the syrup. It was too hot to taste. So I couldn't work
out what it was. [LAUGHS] So I made a caramel
from the sugar syrup and poured it over
some pistachios. It wasn't quite set when
I put it on the plate. But I tried. I found some whipped cream. So I whipped the cream, and
then put the white chocolate through the cream. So that's white chocolate cream. I don't who did the
white chocolate. You didn't find any
whipped cream, mate. I poured double cream into a
bowl and put a whisk in it. [LAUGHTER] That's my contribution to this. And I left you some
melted white chocolate. So just to summarize,
Ben cooked a whole dish. The three of us mucked around
for a half an hour between us. James came along made
a garnish for it, and it's been served up. Yeah. Shall I-- shall I
get your fruit salad? So we can have it alongside. Barry's-- Barry's
annoyed about his salad. He's so upset. He's so upset. It wasn't that spicy. Oh, the banana's nice. That is delicious. Ben, if you made an entire
bread and butter pudding, and got it ready
to put completely in the oven, what did you
expect four other people to do for 40 minutes? That is a good question. My thing was if you've
got a chocolate fruit salad and a bread
and butter pudding, then you'll definitely want
to crunch on the plate. So it leaves an opportunity
for someone to do something, that's why no sugar syrup
on it, or some cookies, or some [? twills, ?]
or some nuts, or something to give texture. One thing I know is, we
don't work well as a team. You take anything away
from this kids, don't try. Let someone who knows
what they're doing do it. Don't bother. Don't even try. I thought a burger was a
really nice, naughty treat. [LAUGHTER] Now, in theory, this
could still work. I think it started strong. Yeah. And then it went a little bit
off wood, as is supposed to. Jeopardy. Yes. And then it went a bit-- Too far. We just kept spinning it, and
spinning it, and spinning it, until we got dizzy. We're going to keep
practicing this, and try and work out what we
can do to make this perfect. And then one day, we'll
bring back Pass It On. And it's-- it's going
to be brilliant. Just trust me. It's going to be brilliant. We might need their help
and they should probably comment down below. Please, yeah. If you like the fact
that sometimes we share all our mistakes, then
please do like the video. And stay with us
for our next one. So we have brought back
Make Personal with a twist-- Yes. --this year. Yeah. We're also going to
bring back Big Night In with a massive twist. We're actually going out. That's coming to you next-- next episode. Oh, no. Bye!
