- Hello and welcome to "Baking Bad",

the show in which I, Jessica, girl who loves to bake,

attempts to try and convince my wife, Claudia,

who isn't such a fan,

that baking is actually really fun.

(sighs)

How's that working so far?

- I'm already been, complaining about it, haven't I?

I've already been like, ugh I don't even like baking.

- Genuinely haven't even started.

This episode marks that it's actually become a series.

(cheering)

'Cause it was a one-off, and then it was a sequel,

are we in a series now or in a trilogy?

- A trilogy.

- Oh, so if we make one more, then it's a series?

- Well, I don't think that's gonna happen.

(laughter)

- Should we start with the ingredients?

- Yup.

- First things first,

you're going to line this with parchment paper.

- Okay.

- Thank you wife.

Oh, here.

(paper rustling)

And again, I'm going to be using the mixer of my dreams.

- No longer your dreams, my darling.

- Oh, the mixer of my reality.

- Yup.

There we go.

- We're gonna begin with two eggs.

Break them into your mixer if you have one

with the flat paddle or, if you don't, a bowl.

- What are you scratching your arm?

Is that a part of the baking?

- What?

- Add some skin cells to your eggs.

- No, we saw a cat yesterday and I'm allergic, all right?

- Yeah, but it's not hygienic. - Stop judging me.

- You're not gonna be doing that all night.

Did you see Nigella Lawson scratching her forearm?

- I wasn't near the bowl.

Leave me alone.

(eggs cracking)

And then, let's beat on a slow speed.

- I think it needs to be plugged in.

(mixer whirring)

(upbeat jazz music)

- All right, now it's done (laughs).

- And how can we tell?

- It should all be light

and the eggs should all be mixed together.

- Okay so one homogenous color.

- Blended together, yes.

One color and it should be pale.

- This is the other thing I didn't like about baking.

Constant referencing to a recipe.

- Well, you cook with recipes.

- No, but I think that type of cooking,

you can just like kind of--

- And a dash more of this

and a bit more of that. - Yeah,

and it's a bit like, you read it and then,

also what I like is you taste it like,

whilst you're doing it.

- You can stick your finger in this egg if you like,

but it's just egg.

- Yeah exactly, there's nothing really tasty

until it's out of the oven.

- Okay, next thing we need to do is add some brown sugar.

- This one, not actual sugar?

What is this?

Sukrin. - Yeah,

it's a sugar alternative.

Oh, I forgot to say, this entire thing is low FODMAP

because I follow a FODMAP diet, it's a whole thing.

Click the video in the card above

to explain what the hell that is

because we don't have the time.

We need one cup of the light brown sugar.

That's the big one here.

- How do you know which one it is?

- Which one what?

- Well there's three cups here.

- Oh no, it's this weird thing that Americans do.

They, instead of measuring they take cups.

- Oh yeah, it says, it says one cup.

So, one cup, that's a lot, that's a lot of sugar.

Well, I mean if it was just normal sugar.

How do you make sure it doesn't fall

and come out everywhere.

- [Jessica] Be neat.

All right, okay, that'll do.

(laughter)

I mean, it's less than one cup,

but you're right, it does seem like a lot.

- You know bubba, you can just like, open this and lift it

so that you got more space to pour things in each time.

- I forgot.

I remember that now, now that you've told me.

I think that's partly why it does that, doesn't it?

- That is the whole reason, yes.

- The whole reason.

(laughter)

- All right.

(mixer whirring)

So we've done one cup of brown sugar.

- Yeah.

- Now, we do one cup on regular, granulated sugar

slash sweetener because I don't use sugar.

Then we're gonna add a cup of vegetable oil.

- Do we need an actual cup of this?

- No, that may a bit excessive.

- How much do we need?

- Well--

- Half a cup? - Two thirds.

- Well, then let's use the smaller one.

- This one is a half cup.

- Okay. - Let's do a half cup.

- Well, let's do a half cup.

- Recipe is just changing as the video goes, it's fine.

- Yeah, it's 'cause you're baking with me

and I'm just like, yes, woo!

And in it goes.

- Lovely.

- And how much oil?

- One cup of oil.

- I feel it should come too, with like, theme music.

(upbeat jazz music)

This is literally just, pumpkin.

- This, yeah, so the great thing about this,

literally just pumpkin, nothing else added.

It's great.

- It's actually quite sweet as it is.

- And we're also, we're adding flour

and we're just kind of balancing things out.

- Yeah.

- It's fine, I promise it won't be too sweet.

She doesn't have that much of a sweet tooth.

(upbeat jazz music)

- That's not the placing to stop sounds though, is it?

- I wouldn't know.

(plop)

Some people are really into ASMR you know, and just.

(plop)

What does it sound like?

No, stop, I don't need that, we're dealing with food.

(upbeat jazz music)

(mixer whirring)

Oh, look at it!

It's all coming together.

(upbeat jazz music)

Okay, now we have done the wet ingredients.

We move on to the dry ingredients.

- I like how you go, "Now that we have done this

and we're do this, we will do this",

I'm like, I really don't feel like I'm doing much right now.

- Would you like to switch and you can do it?

- Yeah!

- Will that make you feel more involved?

- Exactly! - All right.

Switch places.

So we have, gluten free flour.

Baking soda and baking powder.

Salt, xanthan gum, nutmeg and cinnamon.

Change the bowl for that smaller bowl.

I know, it is hard.

And change the head for the whisk, that's in that other one.

(metal clanging)

- How do you take it out?

- Okay, push up and then turn

and then, yeah.

Why is it...

We need three and a half cups

of the gluten free, plain white flour.

(laughter)