The Great British Baking Show ™
Baker:
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Saku's Mini Wattapalan
Saku: "This is jaggery. It belongs to the Palm family we use in Sri Lanka quite a lot."
Voice Over: "But for Saku, jaggery involves an extra risk. It's hard to get out of the mould.
Saku: "I have to empty the moulds while it is still hot. If it goes cold then I"m lost."
Paul Hollywood: "You need a chisel and a hammer to get them out."
Voice Over: "Using jaggery, cardamom and nutmeg. Saku's creme caramels will be mini versions of a popular pudding from her homeland."
Saku: "I'm making a Sri Lankan dessert that my mom made at home. This is one of her favorite. "
Prue Leith: "They're so pretty. They're almost identical. And your jaggary seems to have worked. It's nice and evenly shiny."
Paul Hollywood: "It's very sweet, which I sort of expected. Cardamom comes through beautifully, but the custard itself is too thick."
Prue Leith: "How many eggs did you use?"
Saku: "Eight."
Prue Leith: "Eight whole eggs?"
Saku: "Yes."
Prue Leith: "I think that could be the problem. You've got too much egg white. More yolks than whites is the secret."
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