Paul Ainsworth: "Okay, Jack, let's start with the jam roly poly. Is that how you wanted it?"

Jack: " I think I can work on getting a little bit tighter in the roll."

Paul Ainsworth: "The custard. Happy with the consistency?

Jack: "Yeah, I like it to be just over double cream consistency."

Peers, tasing behind the scenes

"I think it's really, really tasty. "

"The kick of booze in the custard's lovely, isn't it?"

"Just wouldn't mind it a little thicker."

Back in the tasting room ...

Paul Ainsworth: "The jelly?

Jack: "Yeah. Still slightly effervescent and strong in the alcohol flavour."

Peers, tasing behind the scenes

"So we've got alcohol in three components here, then in the roly poly, in the custard and in the jar."

"It's quite a lot, isn't it?"

Back in the tasting room ...

Paul Ainsworth: "Jack, if you were to score this dish, what would you give yourself?"

Jack: "I think I'd give this an eight."

Final Judging

Paul Ainsworth: "Jack, I'm going to start with you. Your dish. "No running in the dinner hall". I really loved your inspiration. To choose the pioneer of free school dinners and to shine a light on that was excellent. I think this is actually my favorite inspiration of the whole week. The roly poly was outstanding. The spicing was brilliant. The best part of the roly poly for me was that citrus jam. The custard. I was nervous about that, but it was absolutely spot on. My only criticism for the custard was that it was a little bit too thin. And I watched you pass that custard through a chinois. Don't lose all of that lovely vanilla seed. Keep it in there. The nod to jelly and ice cream. I thought this was really clever. I thought the sorbet, when I tasted it in the kitchen was too sweet. But when I tasted the whole dish together, it was absolutely fantastic."