0:00:02 > 0:00:04We've managed to lure four more celebrity Comic Relief supporters
0:00:04 > 0:00:07into our Bake Off tent, using a little trail
0:00:07 > 0:00:10of mini Battenberg cakes and the musk of Paul Hollywood.
0:00:10 > 0:00:12They're in there now,
0:00:12 > 0:00:16whisking themselves into a frenzy for Paul and for Mary in a bid to
0:00:16 > 0:00:21raise lots of money and, if all goes to plan, inspire you to do the same.
0:00:21 > 0:00:24So, I hope you're sitting there comfortably with your nice,
0:00:24 > 0:00:27warming cup of tea and a nice little tray of sweet meats because,
0:00:27 > 0:00:31as you know, anything can happen in that tent.
0:00:31 > 0:00:34Welcome to the Great Comic Relief Bake Off.
0:00:37 > 0:00:39'For these special programmes,
0:00:39 > 0:00:41'the Bake Off rules have been relaxed, so a host of well-known
0:00:41 > 0:00:46'personalities can lay their baking skills bare for Comic Relief.
0:00:46 > 0:00:50'The brave batch tying the apron strings tonight are...
0:00:50 > 0:00:53'four-times gold medal winner and world record holder
0:00:53 > 0:00:55'Ellie Simmonds is the youngest person to be awarded
0:00:55 > 0:00:58'an MBE for her achievements as a Paralympic swimmer.'
0:01:03 > 0:01:05I am The Great British Bake Off's biggest fan,
0:01:05 > 0:01:09so it's an opportunity to do it and try out my baking skills.
0:01:09 > 0:01:11I'm excited.
0:01:11 > 0:01:15'One of Britain's most experienced television journalists,
0:01:15 > 0:01:18'Kirsty Wark has fronted Newsnight for the past 20 years.'
0:01:18 > 0:01:21Today the Prime Minister unveiled his latest transformational
0:01:21 > 0:01:23plan called Smarter Government.
0:01:25 > 0:01:29Anything I can do to support Comic Relief,
0:01:29 > 0:01:32and have a bit of fun at the same time, is worth doing in my book
0:01:32 > 0:01:37and I love baking, so it's a great combination.
0:01:37 > 0:01:39'Television presenter Julia Bradbury,
0:01:39 > 0:01:42'best known for presenting Countryfile.'
0:01:42 > 0:01:45This is one of the largest surviving
0:01:45 > 0:01:48ancient grazing marsh systems in the UK.
0:01:48 > 0:01:51So I'm feeling a little bit nervous, apprehensive,
0:01:51 > 0:01:53but also quite excited.
0:01:53 > 0:01:56I have no idea what sort of baker I'm going to be under pressure
0:01:56 > 0:01:59because I have no idea what sort of baker I am.
0:02:00 > 0:02:01And comedian Bob Mortimer,
0:02:01 > 0:02:05famous for his much-loved partnership with Vic Reeves.
0:02:05 > 0:02:10True or false, Ulrika, Alan Sugar is actually 30% Canderel?
0:02:10 > 0:02:13LAUGHTER
0:02:13 > 0:02:15I'm nervous, I'm looking forward to the end,
0:02:15 > 0:02:18hopefully having not failed completely, you know?
0:02:18 > 0:02:22I've got a feeling that I'm up against some proper cooks.
0:02:22 > 0:02:24There's a lot of swag going on.
0:02:25 > 0:02:27'And Lorraine Pascale will be in Ghana,
0:02:27 > 0:02:30'finding out about the projects Comic Relief supports.'
0:02:30 > 0:02:32This is very good.
0:02:35 > 0:02:37'But who is about to impress Mary Berry?'
0:02:37 > 0:02:41Actual flavours are absolutely delicious.
0:02:41 > 0:02:42'And Paul Hollywood?'
0:02:42 > 0:02:45It does taste excellent.
0:02:46 > 0:02:49'And become tonight's Comic Relief Star Baker?'
0:02:49 > 0:02:54- That's good.- I snorted again!
0:03:27 > 0:03:30'Julia, Bob, Ellie and Kirsty are about to show Paul
0:03:30 > 0:03:32'and Mary the level of their baking skills,
0:03:32 > 0:03:36'with a tried-and-tested recipe in the Signature Challenge.'
0:03:39 > 0:03:43Welcome, Comic Relief bakers, to Mary and Paul's patch.
0:03:43 > 0:03:46So, it's time for the Signature Challenge
0:03:46 > 0:03:50and we'd like you to make something without which an afternoon tea
0:03:50 > 0:03:54would simply be an afternoon.
0:03:54 > 0:03:58- Scones, or is it "scoans"? Mary, "scoans"?- Scones. - Scones.- Definitely.
0:03:58 > 0:04:00Scones.
0:04:00 > 0:04:03So we'd like you to make 18 of these little fellas
0:04:03 > 0:04:07and any flavours that you use to accompany should be complementary.
0:04:07 > 0:04:12So you've got an hour and a half on the clock before you need to present the scones.
0:04:12 > 0:04:15On your marks, get set, bake for Comic Relief.
0:04:23 > 0:04:26'If you're thinking about making something for a bake sale,
0:04:26 > 0:04:28'scones are a great choice.
0:04:28 > 0:04:32'You can make multiple batches and, like our new-recruit bakers,
0:04:32 > 0:04:35'get creative with flavours.'
0:04:38 > 0:04:40SHE LAUGHS
0:04:40 > 0:04:42It's going everywhere!
0:04:42 > 0:04:45A scone sounds dead easy, but it's not.
0:04:45 > 0:04:50It's got to be very light, they've got to choose the right flour,
0:04:50 > 0:04:53they've got to have the right raising agent, then they've got all the flavourings.
0:04:53 > 0:04:57If you can make a good scone, you're well on your way to becoming a good baker.
0:04:57 > 0:05:00It's just about their interpretation that will make it a fantastic scone.
0:05:00 > 0:05:02I'm expecting great things.
0:05:03 > 0:05:07'To start, scones are made by bringing together butter,
0:05:07 > 0:05:09'flour, sugar and baking powder.'
0:05:10 > 0:05:13I'm making a chocolate-and-orange scone.
0:05:13 > 0:05:16I don't really have time to do baking with all the training
0:05:16 > 0:05:20that I do, but when I do, I love it and I really enjoy it,
0:05:20 > 0:05:22it's quite relaxing.
0:05:22 > 0:05:26The recipe's gone wrong, someone's missed out the sugar.
0:05:26 > 0:05:30I know who's done this wrong, as well...me dad!
0:05:33 > 0:05:36'Ellie's love of baking means she's always the one who makes
0:05:36 > 0:05:39'the birthday cakes for her team-mates.
0:05:39 > 0:05:43'She's making sweet scones with chocolate drops and orange zest.'
0:05:43 > 0:05:45- How you getting on?- I think OK.
0:05:45 > 0:05:48I got a bit lost, I think my instructions were a bit wrong.
0:05:48 > 0:05:50- Why? What happened? - There's no sugar.
0:05:50 > 0:05:55- How much is your recipe? How much flour is it?- 700 grams.
0:05:55 > 0:05:59- Have you weighed up any sugar? - Yeah, I put 150 grams. - Well, that's fine.
0:05:59 > 0:06:02And you're putting some orange juice in that, too?
0:06:02 > 0:06:04Well, I put it half-and-half with milk so...
0:06:04 > 0:06:06I think that's most unusual and it's going to be different.
0:06:06 > 0:06:10- Good luck, Ellie. I'm looking forward to those.- Thank you.
0:06:10 > 0:06:13I've made these scones a bit before.
0:06:13 > 0:06:17I like scones for breakfast, it's what I do.
0:06:19 > 0:06:22'Kirsty was taught to bake by her mum and grandmother.
0:06:22 > 0:06:25'Her savoury scones are made with a local Scottish cheese,
0:06:25 > 0:06:27'chives and served with homemade butter.'
0:06:28 > 0:06:31- Would you like to try? - Mm, please. That's beautiful.
0:06:33 > 0:06:35- It's a nice cheese. - I love the idea of fresh chives.
0:06:35 > 0:06:39You'll have the flecks of chives all the way through.
0:06:39 > 0:06:42- Are you putting egg wash or milk on the top?- Egg wash.
0:06:42 > 0:06:45- It's quite different, isn't it? - Yeah, I like that cheese.
0:06:45 > 0:06:46Thank you very much indeed.
0:06:48 > 0:06:54I'm doing jalapeno, Parmigiano and Parma ham scones.
0:06:54 > 0:06:58Well, it started off as a friend's recipe
0:06:58 > 0:07:01and I decided to throw in Parma ham cos it was posher.
0:07:01 > 0:07:04'Preferring to cook, Julia has only recently taken up baking,
0:07:04 > 0:07:09'but is testing her new skills with a rather unusual savoury scone recipe.'
0:07:09 > 0:07:13So you're using both yeast and baking powder,
0:07:13 > 0:07:16you've got double raising agents in there so it should rise.
0:07:16 > 0:07:19It should rise, I hope so, Mary, I hope it's foolproof.
0:07:19 > 0:07:21- Do you rest it before you then bake it...- Yes.
0:07:21 > 0:07:24..if it's got yeast in? How long do you normally leave it for?
0:07:24 > 0:07:26You're meant to leave it for an hour-and-a-half.
0:07:26 > 0:07:29The problem is we've only got an hour-and-a-half in total.
0:07:29 > 0:07:32- Yeah, you haven't made your dough yet?- No.- You'll try and bake it for how long?
0:07:32 > 0:07:3425 minutes.
0:07:34 > 0:07:38Right. So you'll rest this for about ten minutes before it goes in the oven?
0:07:38 > 0:07:41- Yeah, in a warm oven. - I think we better go, she hasn't got much time left.
0:07:41 > 0:07:45- Yeah, I'm under pressure here! - I'm looking forward to this one! Thanks, Julia.
0:07:46 > 0:07:50I can tell by the look in their eyes, that they think I'm a complete idiot.
0:07:55 > 0:07:59Kirsty and Julie have got all sorts of ingredients that
0:07:59 > 0:08:02I would never have associated with scones.
0:08:02 > 0:08:05I'm sure they know what they're doing. But I'm just keeping it traditional.
0:08:05 > 0:08:09'Bob bakes about once every six months and apart from making bread,
0:08:09 > 0:08:13'he's on a mission to recreate the perfect 1970s jam tart.
0:08:13 > 0:08:17'Bob's sultana scones are made with lemon zest and cinnamon
0:08:17 > 0:08:20'and will be served with homemade lemon curd.'
0:08:20 > 0:08:24- What sort of recipe have you got? Plain flour?- Self-raising flour.
0:08:24 > 0:08:25And baking powder?
0:08:25 > 0:08:28- And a bit of baking powder, yeah.- OK.
0:08:28 > 0:08:30That sounds wrong immediately, but yeah, I have.
0:08:30 > 0:08:33Don't worry about having self-raising flour
0:08:33 > 0:08:35and baking powder.
0:08:35 > 0:08:39Self-raising flour is formulated really for cakes,
0:08:39 > 0:08:41but with scones, you need the extra rise,
0:08:41 > 0:08:45so adding a bit more baking powder is a good idea.
0:08:45 > 0:08:49Yeah, I've tried them once and they didn't really rise, so...
0:08:49 > 0:08:52I've put quite a bit of baking powder in, in the hope that they will...
0:08:52 > 0:08:56- As long as we don't taste it. - That's the key thing.
0:08:56 > 0:08:58Thank you very much.
0:08:58 > 0:09:00It is quite a dull scone I'm making.
0:09:00 > 0:09:02Depends what you like, you know,
0:09:02 > 0:09:05do you like a mongrel or do you like a Labradoodle?
0:09:13 > 0:09:16'While the others keep their flavourings fairly simple,
0:09:16 > 0:09:19'Julia's adding to her time worries.'
0:09:19 > 0:09:22Oh, that smell. Fresh chilli, chilli, chilli, chilli!
0:09:22 > 0:09:27The jalapenos and the Parma ham get gently stir-fried together.
0:09:29 > 0:09:33Julia, are you beginning to realise you took on too much now?
0:09:33 > 0:09:37I knew that right from the beginning. My recipe would never work within the allotted time.
0:09:37 > 0:09:39But you thought something magical would happen?
0:09:39 > 0:09:42- I was hoping...- Time would stop(?) - I was hoping for beginner's luck
0:09:42 > 0:09:45and for somebody like you, Bob, who'd never cooked before.
0:09:45 > 0:09:49You, on the other hand, "Oh, it's just an old recipe!"
0:09:49 > 0:09:53That would not be you mocking a Scottish accent, would it?
0:09:53 > 0:09:57So the original recipe for these scones requires resting time,
0:09:57 > 0:10:00time for the dough to rise, about an hour-and-a-half.
0:10:00 > 0:10:03I don't have that time, so apparently I've been reliably
0:10:03 > 0:10:06informed that I can help that process along, speed it
0:10:06 > 0:10:11along a little bit, by putting the entire mixture into a warm oven and
0:10:11 > 0:10:14just letting it rise more speedily than perhaps it would like to.
0:10:14 > 0:10:16I have no idea.
0:10:16 > 0:10:20You seem quite at home here, Kirsty, I get the feeling...
0:10:20 > 0:10:21I like a tent!
0:10:21 > 0:10:23SHE LAUGHS
0:10:23 > 0:10:29- Takes me back to the time before I was chucked out the Guides. - How long were you a Guide for?
0:10:29 > 0:10:33- About two years, three years. - Did you do this kind of thing when you were Guiding?
0:10:33 > 0:10:35- We did a bit of baking, yeah. - Did you?
0:10:35 > 0:10:39- But we did more camping.- And you got little badges?- Not so many.
0:10:39 > 0:10:41No? What did you get badges in? Baking, surely?
0:10:41 > 0:10:45Baking, sewing, that was it.
0:10:46 > 0:10:49This is the important part, I would say.
0:11:00 > 0:11:02I tell you what, there isn't 18 there, is there?
0:11:02 > 0:11:06Ellie, are you using that dough?
0:11:06 > 0:11:09- No, I've made enough already.- Yeah?
0:11:09 > 0:11:12So, yeah, this is just spare, but I don't know...
0:11:12 > 0:11:15I suppose that would define a cheat, just using someone else's.
0:11:17 > 0:11:22So I'm just doing a bit of egg wash and then I'll put them
0:11:22 > 0:11:26in a hot oven for ten minutes and then swap them around, cos
0:11:26 > 0:11:31I don't know if this oven is the same temperature at top and bottom.
0:11:39 > 0:11:42One, two, three, four, five, six, seven, eight, nine, ten,
0:11:42 > 0:11:4511, 12, 13, 14, 15, 16, 17, 18!
0:11:48 > 0:11:50The door's gone...oh.
0:11:59 > 0:12:04I'd say, Ellie, maybe it's because you are a multi-medal-winning
0:12:04 > 0:12:08Paralympian, I think you've got the most focus in the room.
0:12:08 > 0:12:09I think, that's what I like to...
0:12:09 > 0:12:12Yeah, you are just totally focused.
0:12:12 > 0:12:15I like things to go right, so, like, I like everything...
0:12:15 > 0:12:17Like these are quite chilled, I'm like...
0:12:17 > 0:12:20Yeah, I think that will stand you in good stead.
0:12:20 > 0:12:23'To accompany his scones, Bob is going that extra mile
0:12:23 > 0:12:25'and making his own lemon curd.'
0:12:25 > 0:12:31I've made the lemon curd once and it was awful.
0:12:31 > 0:12:33It weren't awful, but it tasted like butter.
0:12:33 > 0:12:36How bad does that look?!
0:12:36 > 0:12:43So I'm putting more lemon in and more sugar...to see what happens.
0:12:46 > 0:12:48I'm making butter at the moment, that's what I'm doing and I'm just
0:12:48 > 0:12:54separating the buttermilk and the cream and then put it into a muslin.
0:12:54 > 0:12:59I'm going to add sea salt to this, and I'll squeeze it.
0:12:59 > 0:13:02The only other time I've made this before as a child in Ireland
0:13:02 > 0:13:06in an old wooden churn in a blackhouse, it wasn't pasteurised.
0:13:06 > 0:13:08I'll tightly roll it up.
0:13:11 > 0:13:15So that that's my pat of butter and then I'll put it in the fridge.
0:13:18 > 0:13:21- What I've done is, I've only made 14 scones.- Bob.
0:13:21 > 0:13:25So I've asked for a mirror and I think if I place the mirror...
0:13:25 > 0:13:28- Cunningly.- ..Cunningly it'll look... - Against just four of them.
0:13:28 > 0:13:30It'll look like there's 30-odd scones,
0:13:30 > 0:13:32and Paul will take some off and say "Too many, Bob."
0:13:32 > 0:13:35Oh, I like that. Why did you just make 14? That was just what happened?
0:13:35 > 0:13:38I'm not blaming you, I'm just wondering.
0:13:38 > 0:13:42It surprised me, the 18 when I came here this morning.
0:13:42 > 0:13:44When would anyone make 18 scones?
0:13:44 > 0:13:47- I know.- Unless you're like a professional caterer?- Yeah.
0:13:47 > 0:13:51Or a scone addict, you know what I mean, you just can't get enough.
0:13:58 > 0:14:01Well, Comic Relief bakers, time has "scone."
0:14:01 > 0:14:04You've got 15 minutes on your bake.
0:14:05 > 0:14:10Paul and Mary are quite perplexed by everything about this recipe.
0:14:23 > 0:14:25I couldn't get the recipe mix for 18 scones,
0:14:25 > 0:14:29so I just thought I'd make them smaller and use the same mix.
0:14:29 > 0:14:30Right, you're here for the moment.
0:14:30 > 0:14:34- So you've egg-washed?- I've egg-washed and they're going in. - You're going in!
0:14:34 > 0:14:35Wish me the best of luck.
0:14:35 > 0:14:37Come on! Are you quite pleased with that?
0:14:37 > 0:14:39I'm quite pleased with the flavours.
0:14:39 > 0:14:43I think the overall skill is very, very poor.
0:14:43 > 0:14:48I picked a recipe that needed double the amount of time that I have
0:14:48 > 0:14:51and I've tried, as usual, to cut corners.
0:15:17 > 0:15:19You'll have heard of the phrase "drop scone", yeah?
0:15:19 > 0:15:21That's how we do it(!)
0:15:21 > 0:15:26When I get the two-minute warning, I'll whip them out, not before.
0:15:26 > 0:15:28Even distribution of colour? No.
0:15:29 > 0:15:31Regular size? No.
0:15:33 > 0:15:38Kirsty's looking really good on her presentation skills. Oh, my gosh.
0:15:40 > 0:15:43Come on, little babies! Rise, rise!
0:15:46 > 0:15:50Comic Relief bakers, one minute to go. One minute.
0:15:50 > 0:15:52Quick!
0:15:56 > 0:16:01I'm going for the artisan scone and I'm hoping to get points for that.
0:16:07 > 0:16:11Comic Relief bakers, that is that. Step away, please.
0:16:39 > 0:16:42It's a good rise you've got on those, and you've presented them beautifully.
0:16:42 > 0:16:44Hasn't she? It's like Sconehenge.
0:16:44 > 0:16:46Mm.
0:16:46 > 0:16:48You've been thinking that for ages, haven't you?
0:16:49 > 0:16:51I actually think the shape, the size is good.
0:16:51 > 0:16:54- Did you put an egg wash or a milk on top of these?- Egg wash.
0:16:54 > 0:16:58It's just in patches, which again has caused the different browning in areas.
0:16:58 > 0:17:02- Do you always make your own butter, Kirsty?- No.
0:17:03 > 0:17:05- Mm. - SHE LAUGHS
0:17:05 > 0:17:07How much salt did you put in there?
0:17:07 > 0:17:10I put less salt in there than I would,
0:17:10 > 0:17:12because I wanted to heavily salt the butter.
0:17:12 > 0:17:15Yeah, I think with the butter, it's too seasoned,
0:17:15 > 0:17:17because that cheese carries so much flavour with it.
0:17:17 > 0:17:20I noticed actually when you were rolling it out, that it
0:17:20 > 0:17:25was a little bit on the dry side, but they are, I think, rather good.
0:17:25 > 0:17:26- Well done.- Thank you.
0:17:33 > 0:17:36I think they look very good and, you know, we do like original
0:17:36 > 0:17:40things and that looks interesting and a lovely light texture in there.
0:17:43 > 0:17:45Ellie, they are delicious.
0:17:45 > 0:17:46Oh, thank you!
0:17:46 > 0:17:49That consistency is beautiful.
0:17:49 > 0:17:51They're light, they're like clouds.
0:17:51 > 0:17:52Thank you very much.
0:17:52 > 0:17:56- The texture of that is beautiful. - It really is lovely.
0:17:56 > 0:17:59- I shall make orange and chocolate myself. - Oh, thank you very much.
0:17:59 > 0:18:02I've never had an orange-and-chocolate scone myself,
0:18:02 > 0:18:04but I will definitely...
0:18:04 > 0:18:05Steal the idea?
0:18:05 > 0:18:07Yeah, thank you very much indeed.
0:18:07 > 0:18:10And make sure Ms Ellie Simmonds gets at least 80% of the profit.
0:18:10 > 0:18:12Thanks, Ellie, well done.
0:18:25 > 0:18:27I don't know where to look first.
0:18:27 > 0:18:29They are too close in texture.
0:18:29 > 0:18:31They should be a little bit lighter.
0:18:31 > 0:18:36Actual flavours are absolutely delicious.
0:18:36 > 0:18:39If you'd given the yeast time to work, made the dough a little wetter,
0:18:39 > 0:18:41it would have lightened the dough up.
0:18:41 > 0:18:45A little bit bigger on the cuts, got a nice flavour coming through,
0:18:45 > 0:18:46but it's too much like a biscuit.
0:18:46 > 0:18:48I needed two more hours.
0:18:48 > 0:18:51- At least.- Thank you very much, Julia.- Thank you.
0:18:58 > 0:19:00- Hello.- Hey, Bob.
0:19:00 > 0:19:01Hi, Bob.
0:19:01 > 0:19:05I naively thought that you might think there were more scones
0:19:05 > 0:19:08than there were if I utilised a mirror.
0:19:08 > 0:19:10How many did you get?
0:19:10 > 0:19:13There's not enough scones, I can't get away from that and I apologise.
0:19:13 > 0:19:16Oh, you can smell that baking powder, mate.
0:19:16 > 0:19:19Thank you. That's how I'd want it to be(!)
0:19:19 > 0:19:22I can taste the baking powder, a little bit too much,
0:19:22 > 0:19:24- but it's given a nice texture.- Yeah.
0:19:24 > 0:19:27And, as you can see, more fruit.
0:19:27 > 0:19:29Of course, yes.
0:19:29 > 0:19:31- You needed more fruit in there. - Yeah.
0:19:31 > 0:19:35Less baking powder, more scones.
0:19:35 > 0:19:39- But other than that...- Other than that, you got it nailed, mate.- Eh, I turned up(!)
0:19:41 > 0:19:43- That lemon curd's delicious. - Oh, well, thank you.
0:19:43 > 0:19:46If you were doing a competition, "Lemon Curd Off,"
0:19:46 > 0:19:47you'd win every step of the way.
0:19:53 > 0:19:56Been really positive so sets me up for my next two bakes,
0:19:56 > 0:19:58which I'm really looking forward to.
0:19:58 > 0:20:02No, baking is a science and it's not a science that I've ever mastered.
0:20:02 > 0:20:04I think Paul's got a grudge against me.
0:20:04 > 0:20:08The scone had barely touched his lips before he bleated out
0:20:08 > 0:20:10that there was too much baking powder in it.
0:20:10 > 0:20:13I've absolutely no idea what is going to happen
0:20:13 > 0:20:14in the technical challenge.
0:20:14 > 0:20:17It'll be something like choux pastry thing that we've got
0:20:17 > 0:20:18to actually make it.
0:20:18 > 0:20:21You know, I've never made choux pastry in my life.
0:20:23 > 0:20:27Our four celebrity Comic Relief bakers are in that tent
0:20:27 > 0:20:32working their little socks off in an effort to raise lots of money
0:20:32 > 0:20:34and here is one of the reasons why.
0:20:39 > 0:20:44I am in Ghana to find out more about my favourite ingredient - chocolate.
0:20:44 > 0:20:47When you're standing there melting that chocolate for the ganache
0:20:47 > 0:20:49or whipping up some chocolate butter cream,
0:20:49 > 0:20:53do you ever think about the people that make this chocolate happen?
0:20:56 > 0:21:00Ghana is the second-largest producer of cocoa in the world,
0:21:00 > 0:21:02harvesting about one and a half tonnes a year,
0:21:02 > 0:21:05making up to 20% of the world's chocolate market.
0:21:07 > 0:21:09Chocolate is big-money business,
0:21:09 > 0:21:12but those who farm it don't always get a fair price
0:21:12 > 0:21:15for their produce, and they're the ones that need it the most.
0:21:17 > 0:21:19This is where Comic Relief comes in.
0:21:19 > 0:21:23By supporting organisations such as the Kuapa Kokoo Cooperative,
0:21:23 > 0:21:26farmers like Samuel can command a fair price for their cocoa
0:21:26 > 0:21:31which, in turn, radically improves lives.
0:21:31 > 0:21:33- How are you doing?- Fine.- Nice to meet you.- This is the cocoa pod.
0:21:33 > 0:21:36- This is it? This is the cocoa pod? - The ripe one.
0:21:44 > 0:21:47- So, altogether, you've got this... - Company.- ..company,
0:21:47 > 0:21:50you're all united so you have a much stronger voice altogether
0:21:50 > 0:21:53- and you'll be able to command much higher prices.- Exactly.
0:21:57 > 0:21:59It's very sweet.
0:21:59 > 0:22:01Mm, oh yeah.
0:22:01 > 0:22:03It's very sweet.
0:22:03 > 0:22:05- This is very good. - Very good, very good.
0:22:07 > 0:22:11In the past, Samuel, his son Paul and his family used to
0:22:11 > 0:22:14rely on the local stream for their drinking water.
0:22:16 > 0:22:17TRANSLATION:
0:22:28 > 0:22:31But being part of the Kuapa Kokoo Cooperative means
0:22:31 > 0:22:35they have been able to buy a water pump for the village.
0:22:38 > 0:22:39TRANSLATION:
0:23:02 > 0:23:04With your support, projects like Kuapa Kokoo
0:23:04 > 0:23:08can help many more farmers earn their rightful living
0:23:08 > 0:23:10and change their lives for the better.
0:23:12 > 0:23:14And donating couldn't be easier -
0:23:14 > 0:23:17just pick up the phone and text the word "bake" to 70005.
0:23:19 > 0:23:22Texts cost £5, plus your standard network message charge,
0:23:22 > 0:23:26and £5 per text goes to Comic Relief.
0:23:26 > 0:23:31You must be 16 or over and please ask the bill payer's permission.
0:23:31 > 0:23:33For full terms and conditions and more information,
0:23:33 > 0:23:37go to bbc.co.uk/rednoseday
0:23:38 > 0:23:41Every penny really does make a difference.
0:23:46 > 0:23:48If the scone challenge was tough,
0:23:48 > 0:23:51then our courageous Comic Relief supporters are in for an even
0:23:51 > 0:23:55rougher ride with the notoriously difficult technical bake.
0:23:57 > 0:24:01Comic Relief bakers, it's the old technical challenge.
0:24:01 > 0:24:03As you know, this will be judged blind
0:24:03 > 0:24:06so, Paul and Mary, off to your rave tepee.
0:24:06 > 0:24:08Paul, you're on the decks,
0:24:08 > 0:24:11Mary, there's a podium ready and waiting for you over there,
0:24:11 > 0:24:12off you go.
0:24:12 > 0:24:14Now, Comic Relief bakers,
0:24:14 > 0:24:19we would like you to make something which is an absolute classic.
0:24:19 > 0:24:23We're asking you to make 12 chocolate eclairs.
0:24:25 > 0:24:27Choux pastry?
0:24:27 > 0:24:30You took the words out of my mouth, Kirsty Wark.
0:24:30 > 0:24:36Mary and Paul will be expecting deliciously light choux pastry.
0:24:36 > 0:24:39They will be filled with Chantilly creme
0:24:39 > 0:24:42and they will be topped with delicious melted chocolate.
0:24:42 > 0:24:44You've got two hours to do this.
0:24:44 > 0:24:47On your marks, get set,
0:24:47 > 0:24:48bake for Comic Relief.
0:24:49 > 0:24:50OK, what's choux pastry?
0:24:50 > 0:24:52Have you ever made it?
0:24:52 > 0:24:54No, of course not. Does it tell you what to do?
0:24:54 > 0:24:56Does it tell you where the nearest baker's is?
0:25:01 > 0:25:03Do you like chocolate eclairs?
0:25:03 > 0:25:05I love chocolate eclairs.
0:25:05 > 0:25:07OK, would you like to try one, Mary? Help yourself.
0:25:07 > 0:25:09Oh, how lovely.
0:25:09 > 0:25:13Now, even when I catch hold of that, it's still crisp
0:25:13 > 0:25:16and no chocolate dipping down.
0:25:17 > 0:25:19That is sheer heaven.
0:25:19 > 0:25:21I think it tastes lovely.
0:25:21 > 0:25:24They're crispy, chocolate's got a nice bite to it as well
0:25:24 > 0:25:26and then that lovely cream inside.
0:25:26 > 0:25:30What I don't want to see is any soggy eclairs.
0:25:32 > 0:25:36None of our novice bakers have ever made choux pastry before,
0:25:36 > 0:25:40and the very first instruction has them baffled.
0:25:40 > 0:25:44Sieve the flour onto a sheet of grease-proof paper.
0:25:44 > 0:25:47Why would you put the flour on grease-proof paper?
0:25:47 > 0:25:49Cos it says put it on here, then pour it into a bowl.
0:25:49 > 0:25:50Weird, innit?
0:25:50 > 0:25:53Like, why do you need to put it on there?
0:25:53 > 0:25:54I don't know.
0:25:54 > 0:25:56Is that a Paul Hollywood thing?
0:25:56 > 0:26:00The grease-proof paper chute makes it easier to get
0:26:00 > 0:26:03all the flour into the pan of water, melted butter and salt.
0:26:14 > 0:26:16Right.
0:26:28 > 0:26:30I'm just taking it easy.
0:26:43 > 0:26:46- JULIA:- Oh, this reminds me of home economics, making a roux sauce.
0:26:49 > 0:26:54Working up a heat as well. Phew!
0:26:54 > 0:26:56The pastry mix should stay over the heat
0:26:56 > 0:27:00until the flour is cooked out and it becomes a stiff ball.
0:27:00 > 0:27:03Beat the eggs and beat them into the dough.
0:27:03 > 0:27:04Beat the eggs.
0:27:05 > 0:27:10If it's too hot then the eggs will scramble, that much I know,
0:27:10 > 0:27:12so how cool should that be?
0:27:12 > 0:27:15Kirsty's off already.
0:27:15 > 0:27:16- KIRSTY:- That's it.
0:27:19 > 0:27:21That's it.
0:27:21 > 0:27:25So, she's off, I reckon it must be safe to go.
0:27:27 > 0:27:29I think it's all right.
0:27:29 > 0:27:32It's coming into the texture that I want now.
0:27:34 > 0:27:35Oh, it's hard.
0:27:37 > 0:27:41The final dough should be stringy so it can be piped with ease.
0:27:41 > 0:27:43- Cos I'm above a certain age... - Yeah, go on.
0:27:43 > 0:27:47..12cm means absolutely nothing to me.
0:27:47 > 0:27:50What's supposed to be 12cm? The actual eclair itself?
0:27:50 > 0:27:52Yeah.
0:27:52 > 0:27:53I think it's about that long.
0:27:53 > 0:27:55See where that line is there and that line is there?
0:27:55 > 0:27:57- Well, here goes.- Come on, my love.
0:27:57 > 0:27:59I think it probably needs to be wider than that.
0:27:59 > 0:28:01Yeah, that's about right, that's about right.
0:28:01 > 0:28:03I think that's about right.
0:28:03 > 0:28:08And the question is how wide do I cut the scissors into the bag?
0:28:11 > 0:28:12Right.
0:28:20 > 0:28:21Just snip it like that?
0:28:27 > 0:28:29That doesn't look right.
0:28:29 > 0:28:31I want to do it neater but I think...
0:28:33 > 0:28:35..that I'm going to wipe it off.
0:28:35 > 0:28:37I'm scraping them all back in the bag.
0:28:39 > 0:28:41How long have I got?
0:28:41 > 0:28:43I'm going to start again and measure them.
0:28:47 > 0:28:49That's not really a line.
0:28:49 > 0:28:50Get in!
0:28:50 > 0:28:52Come on!
0:28:52 > 0:28:54Check it out though, yeah? You ought to!
0:28:56 > 0:28:59Oh, I better check myself before I wet myself,
0:28:59 > 0:29:00all that sort of thing.
0:29:00 > 0:29:03- Right, let's pop them in then. - Good.
0:29:03 > 0:29:04Bye-bye.
0:29:10 > 0:29:1215 minutes, where's my thingy?
0:29:18 > 0:29:21A successful eclair relies on the oven door being shut
0:29:21 > 0:29:24until the pastry has achieved a good rise and is set.
0:29:28 > 0:29:32So, what I'm concerned about is that they're going to be too dark.
0:29:32 > 0:29:34So I'm going to take them out
0:29:34 > 0:29:38and I'm going to put them down one shelf.
0:29:38 > 0:29:40Cos I don't want them to cook too quickly.
0:29:40 > 0:29:42THEY LAUGH
0:29:42 > 0:29:44They're like little sausages.
0:29:44 > 0:29:47Yeah. I've done something wrong.
0:29:47 > 0:29:49I wonder what you've done.
0:29:49 > 0:29:51Yeah, they look like Bonios.
0:29:51 > 0:29:55Yeah. Dog biscuits, brilliant. Just the look I was going for.
0:29:55 > 0:29:57Comic Relief Bake Off dog biscuits.
0:30:02 > 0:30:08Comic Relief bakers, you've got ten minutes left to pump and dunk.
0:30:12 > 0:30:13I think mine are cooked.
0:30:20 > 0:30:22I'm going to call it a day on that.
0:30:24 > 0:30:28I thought they would rise up more but these are clearly so wrong.
0:30:28 > 0:30:32They're coming out, they're coming out!
0:30:32 > 0:30:34Don't drop them now, Bradders.
0:30:34 > 0:30:37They don't get any better. There's no chance.
0:30:37 > 0:30:40Look at that. That's pathetic.
0:30:40 > 0:30:42Lordy! They're flat.
0:30:46 > 0:30:49I've got to put a cut down the side of them
0:30:49 > 0:30:52and insert cream, via the gift of this bag.
0:31:09 > 0:31:12- Could you...- Yeah, absolutely, I'm on duty.- Could we work as a team?
0:31:12 > 0:31:14I'm on total duty now.
0:31:14 > 0:31:15- Sorry.- Oh, you broke it!
0:31:15 > 0:31:17SHE LAUGHS
0:31:17 > 0:31:19SHE SNORTS
0:31:19 > 0:31:20I just snorted!
0:31:20 > 0:31:22Just snorted.
0:31:22 > 0:31:24- I don't know what's going on. - Stick it together.
0:31:24 > 0:31:26- OK, Is that enough? - Yeah, you've got to do it nicely.
0:31:26 > 0:31:28OK, sorry, love.
0:31:28 > 0:31:30And then maybe wipe the cream off.
0:31:30 > 0:31:31That's really nice(!)
0:31:31 > 0:31:32SHE GIGGLES
0:31:37 > 0:31:38That's a very small hole there.
0:31:38 > 0:31:41That's good, that's all over me. That's good.
0:31:41 > 0:31:43SHE SNORTS
0:31:43 > 0:31:45I snorted again! OK.
0:31:45 > 0:31:48Do you think you're going to be on the medals podium
0:31:48 > 0:31:50for these eclairs, Ellie?
0:31:50 > 0:31:51Not really.
0:31:52 > 0:31:56Dipping the eclair in chocolate and creating a smooth finish
0:31:56 > 0:31:59is a tricky art, even for an experienced baker.
0:32:01 > 0:32:03I'm sure this is going to be a total disaster.
0:32:05 > 0:32:09Let me try... I'm going to experiment here
0:32:09 > 0:32:12with painting. And I think I might go with painting.
0:32:12 > 0:32:14I'm going to put my chocolate in here
0:32:14 > 0:32:18so I've got a wide enough aperture to just literally dip them in.
0:32:18 > 0:32:21I'm happy with this frying-pan approach.
0:32:23 > 0:32:27I think the judges will probably say that they're not good.
0:32:27 > 0:32:31Comic Relief bakers, you've got one minute left, one minute!
0:32:34 > 0:32:39I'm cementing my eclairs together with the filling
0:32:39 > 0:32:41and the chocolate
0:32:41 > 0:32:45and, to be honest, I don't think Mary or Paul are going to notice.
0:32:55 > 0:32:59Comic Relief bakers, the eclair challenge is now closed.
0:32:59 > 0:33:03Please bring your eclairs up, put them behind your own photo, OK?
0:33:03 > 0:33:06Think I'll maybe do it behind someone else's photo.
0:33:28 > 0:33:29- PAUL:- So, we'll start on this side.
0:33:29 > 0:33:33They're a bit thin, if I'm going to be honest, a bit like pencils.
0:33:33 > 0:33:35I think they're rather slim and elegant.
0:33:35 > 0:33:37That's one way of putting them, yeah.
0:33:37 > 0:33:39Surprised they managed to get any cream in there at all.
0:33:39 > 0:33:43They're a pretty pale even bake all the way round.
0:33:43 > 0:33:45Yes, quite doughy inside.
0:33:48 > 0:33:50They have some crispness there.
0:33:50 > 0:33:54If you don't dry them out, the middle of the eclair can be soggy
0:33:54 > 0:33:58and it is nice to come into a crisp outside, which those have got.
0:33:58 > 0:34:02Let's move onto this one. Again, slightly thicker pencils.
0:34:02 > 0:34:04The colour looks OK.
0:34:04 > 0:34:06Mm, cut through very nicely.
0:34:06 > 0:34:10It does, it's quite crispy, it's been dried out slightly.
0:34:10 > 0:34:12That tastes really good.
0:34:12 > 0:34:14Plenty of cream in there and I like a lot of cream.
0:34:14 > 0:34:16Good coating of chocolate.
0:34:16 > 0:34:19They're not bad, them - taste's OK and is quite uniform.
0:34:19 > 0:34:21This one's got a nice colour.
0:34:21 > 0:34:24But they vary considerably in size.
0:34:24 > 0:34:27Yeah, there was a few issues with piping on this one.
0:34:28 > 0:34:30That's an interesting one, isn't it?
0:34:31 > 0:34:33But they've got a good puff up.
0:34:33 > 0:34:36They're crispy. OK, shall we move on to the last one?
0:34:36 > 0:34:40- Yes.- Now these all look fairly eclair-like,
0:34:40 > 0:34:42but there was a problem with this mix and the bake.
0:34:42 > 0:34:44It's gone very, very soft.
0:34:44 > 0:34:46I think the way it's been beaten together.
0:34:46 > 0:34:49Not cooked enough in the first place and not dried out
0:34:49 > 0:34:50because it's soft.
0:34:50 > 0:34:53It's got issues, yeah. It's got big issues.
0:34:53 > 0:34:54Does it need counselling, Paul?
0:34:54 > 0:34:56Stay behind afterwards for a chat.
0:35:00 > 0:35:03Mary and Paul will rank the chocolate eclairs
0:35:03 > 0:35:04from worst to best.
0:35:08 > 0:35:11So, in fourth place is this one here.
0:35:13 > 0:35:15What do you think, Kirsty? What happened?
0:35:15 > 0:35:17I don't know what happened.
0:35:17 > 0:35:20Maybe I didn't beat it far enough to cook in the flour.
0:35:20 > 0:35:22- You may not have cooked it out properly.- Maybe not.
0:35:22 > 0:35:25And actually the last three are all very similar.
0:35:25 > 0:35:28It's not bad, you've got some rise in there, got some bloom,
0:35:28 > 0:35:31- but in third place is this one. Whose is this?- That's me, Paul.
0:35:31 > 0:35:33Bob, too thin on the piping, needed longer in the oven.
0:35:33 > 0:35:36That's why it concertinaed up and has a bit of dough at the bottom.
0:35:36 > 0:35:38But the flavour was good.
0:35:38 > 0:35:39Fair enough.
0:35:39 > 0:35:42And in second place is this one.
0:35:42 > 0:35:45Well done, Ellie, they're really nice and you got the biggest rise
0:35:45 > 0:35:48out of all of them, but just a problem with the piping.
0:35:48 > 0:35:49I was impatient with them.
0:35:49 > 0:35:51Obviously, number one.
0:35:51 > 0:35:54I can't believe it! I'm ecstatic!
0:36:00 > 0:36:03Winning the technical challenge is a genuine high
0:36:03 > 0:36:05'and a complete surprise.'
0:36:05 > 0:36:06To come away with second...
0:36:08 > 0:36:10..I was amazed and so chuffed, as well.
0:36:10 > 0:36:12Mmm.
0:36:13 > 0:36:16I think this has been flown over from France.
0:36:16 > 0:36:18It's that good.
0:36:18 > 0:36:19So embarrassing.
0:36:19 > 0:36:21I think I raced at it too fast.
0:36:21 > 0:36:24It's made me think I've just got to raise my game for tomorrow.
0:36:30 > 0:36:33The valiant Comic Relief bakers take their place in the marquee
0:36:33 > 0:36:37for the last and most complicated of all the challenges.
0:36:42 > 0:36:44Morning, Comic Relief bakers.
0:36:44 > 0:36:47This is your third and final challenge.
0:36:47 > 0:36:50It's the Showstopper, of course.
0:36:50 > 0:36:52You have got your work cut out today because
0:36:52 > 0:36:57we're asking you please to build, create, present
0:36:57 > 0:37:01some 3-D novelty hand-cut cakes
0:37:01 > 0:37:05in the shape of something British, OK?
0:37:05 > 0:37:08You could do Valerie Singleton in sponge form,
0:37:08 > 0:37:10you could do an iconic building,
0:37:10 > 0:37:13like the Leatherhead Leisure Centre, it's up to you.
0:37:13 > 0:37:16You've got three and a half hours
0:37:16 > 0:37:20to build and finish your masterpieces.
0:37:20 > 0:37:23So, on your marks, get set,
0:37:23 > 0:37:24bake for Comic Relief.
0:37:30 > 0:37:32- JULIA:- It's actually quite a hard thing to do,
0:37:32 > 0:37:34if you've never baked before.
0:37:34 > 0:37:35I'd better get cracking.
0:37:35 > 0:37:38- PAUL:- It's all about the planning, with this one.
0:37:38 > 0:37:41Baking is one thing, decorating something to make it
0:37:41 > 0:37:44look like something is a completely different sphere.
0:37:44 > 0:37:47MARY: It'll be very interesting to see
0:37:47 > 0:37:48how they assemble this cake.
0:37:48 > 0:37:51They've got to do a cut-out, they're not allowed to use a mould,
0:37:51 > 0:37:53but it will be their idea
0:37:53 > 0:37:57and they've got to achieve something very, very special.
0:37:59 > 0:38:02You're being very meticulous. Tell us all about what you're up to.
0:38:02 > 0:38:05I'm making something that's a kind of British first,
0:38:05 > 0:38:06which is the Old Man of Hoy,
0:38:06 > 0:38:11which is the highest sea stack in the United Kingdom.
0:38:12 > 0:38:14Kirsty's ambitious structure of
0:38:14 > 0:38:16the sea stack, the Old Man Of Hoy,
0:38:16 > 0:38:18is made from Madeira cake.
0:38:18 > 0:38:20Its dense structure should make it
0:38:20 > 0:38:22more stable when stacked.
0:38:22 > 0:38:24It looks quite straightforward from here,
0:38:24 > 0:38:27but if you look at it from the side, it's got a wee kink.
0:38:27 > 0:38:28That's the worry.
0:38:28 > 0:38:31And how are you going to support this stack?
0:38:31 > 0:38:34I'm going to support it by having a slightly broader,
0:38:34 > 0:38:38square-ish - cos it is square-ish on the base -
0:38:38 > 0:38:40and so actually keeping them quite narrow on the way up.
0:38:40 > 0:38:43Will you use buttercream in between each layer
0:38:43 > 0:38:44and then layer it up that way?
0:38:44 > 0:38:46I'll use buttercream and raspberry jam, but just a little
0:38:46 > 0:38:49tiny... Just for flavour, just a very thin skim of raspberry jam,
0:38:49 > 0:38:52cos I don't want to make it too soft and so I don't want it to collapse.
0:38:52 > 0:38:54I like a bit of sculpture myself.
0:38:54 > 0:38:55SHE LAUGHS
0:38:55 > 0:38:56- Thank you.- Thank you.
0:38:58 > 0:38:59Shall I put some more lemon in?
0:39:01 > 0:39:04Do you know what I mean? Just for, like, that...
0:39:04 > 0:39:07lemon inferno kind of vibe?
0:39:08 > 0:39:09I wonder?
0:39:09 > 0:39:12No, I won't, it might make it too... Might do something.
0:39:13 > 0:39:15Bob's flavouring his sponge
0:39:15 > 0:39:16with the zest of five lemons.
0:39:16 > 0:39:18Using ready made icing to decorate,
0:39:18 > 0:39:20his novelty cake will take on
0:39:20 > 0:39:24the shape of the London underground sign, Baker Street.
0:39:24 > 0:39:27Baker Street tube, how are you going to do that?
0:39:27 > 0:39:30It's two cakes on top of each other,
0:39:30 > 0:39:33then I take a slice out of the middle...
0:39:33 > 0:39:35- Mmm?- ..move the slice across,
0:39:35 > 0:39:37so that it sticks out
0:39:37 > 0:39:39and I bake another little bit of cake
0:39:39 > 0:39:43that makes the other end of the bit in the middle.
0:39:43 > 0:39:46I'm glad you've come over, cos I've had a bit of trouble with it.
0:39:46 > 0:39:49Does that look worth cooking, or does it need something?
0:39:49 > 0:39:51- Baking.- Baking, sorry.
0:39:51 > 0:39:53Quite a stodgy mix.
0:39:53 > 0:39:56It's the same amounts of everything, but a bit more flour.
0:39:56 > 0:39:59You add more flour, of course it makes it a little bit stiffer.
0:39:59 > 0:40:01- Just a drop of milk in there. - I'll do that.
0:40:01 > 0:40:04- Give it a good beat, slap it in tins and get it in the oven.- Righty-ho.
0:40:04 > 0:40:07Good luck, I'll leave it to you. Take care, Bob.
0:40:07 > 0:40:08Thank you.
0:40:10 > 0:40:13The cake that I'll be making is a busby cake
0:40:13 > 0:40:18because that's something properly, very British and that's the theme.
0:40:18 > 0:40:22Ellie's Queen's guard, complete with bearskin hat,
0:40:22 > 0:40:24will be constructed from three lemon-flavoured sponges
0:40:24 > 0:40:27and decorated with handmade icing.
0:40:27 > 0:40:30So, this is the body and I'll cut out some legs
0:40:30 > 0:40:34and make some feet and then this is the face and the hat.
0:40:34 > 0:40:36You're actually going to be using
0:40:36 > 0:40:38a sort of sugar paste to cover the sponge?
0:40:38 > 0:40:41No, icing sugar and just water.
0:40:41 > 0:40:43That's very brave of you.
0:40:43 > 0:40:45Is it?
0:40:45 > 0:40:49I find it hard, the decorating side, so I'll try my best.
0:40:49 > 0:40:51- All right, fantastic. - It's going to be good.
0:40:51 > 0:40:53- Thank you very much.- Bye-bye.
0:40:53 > 0:40:56I think I'll be all right in time, hopefully.
0:40:56 > 0:40:58Don't speak too soon.
0:40:58 > 0:41:01- JULIA:- I'm really trying to go for a simple, good, light vanilla sponge
0:41:01 > 0:41:05that Paul and Mary are going to say has got a good flavour.
0:41:05 > 0:41:07After that, the icing, the novelty aspect,
0:41:07 > 0:41:10who knows how it's going to turn out.
0:41:10 > 0:41:14Julia's adding blueberries to a basic sponge
0:41:14 > 0:41:16and decorating it with a union flag
0:41:16 > 0:41:18made of buttercream and food colouring,
0:41:18 > 0:41:21before cutting out the Queen's profile.
0:41:21 > 0:41:23Guys, you've arrived just at the moment that I'm about
0:41:23 > 0:41:25to pop my sponge into the oven.
0:41:25 > 0:41:27That's the sort of size it's going to be, is it?
0:41:27 > 0:41:28Yeah, it's going to be that size.
0:41:28 > 0:41:31Obviously, when you look at the size there...
0:41:31 > 0:41:33- Yeah, yeah.- ..I'm going for that kind of shape.
0:41:33 > 0:41:35It's going to be iced on top,
0:41:35 > 0:41:37so it's a buttercream icing on top,
0:41:37 > 0:41:40with blueberries and raspberries.
0:41:40 > 0:41:41Quite simple.
0:41:41 > 0:41:43I've never baked before, so I wanted to keep it simple
0:41:43 > 0:41:46and go strong on the idea and hopefully
0:41:46 > 0:41:49make the sponge as perfect as I can.
0:41:49 > 0:41:51Fantastic, thanks very much, Julia. Good luck.
0:41:51 > 0:41:54I think he thinks the whole thing is a bit too easy-peasy.
0:41:54 > 0:41:57He doesn't know the trauma that we're all going through.
0:41:57 > 0:41:59Right, 30 minutes.
0:42:07 > 0:42:10While the cakes are baking,
0:42:10 > 0:42:13everyone remains focussed.
0:42:13 > 0:42:15Is that shirt, is that Jamie Oliver? Is that what it is?
0:42:15 > 0:42:19I borrowed it off Jamie, yeah. It's got utensils hidden around it.
0:42:19 > 0:42:22The best thing about Bob's outfit, though, is the slippers.
0:42:22 > 0:42:25It's a corduroy slipper, yeah, tartan-lined.
0:42:28 > 0:42:29Right, coming out.
0:42:31 > 0:42:34- KIRSTY:- The quicker I take them out, the quicker they cool.
0:42:36 > 0:42:39They're a bit over-cooked, I think.
0:42:39 > 0:42:42I'll be able to cover that up with icing.
0:42:48 > 0:42:51ELLIE: Not even, but got a bit of a tummy.
0:42:53 > 0:42:56- JULIA:- I'm not sure if that's cooked enough.
0:42:56 > 0:42:58See my little dip in there?
0:42:58 > 0:43:01I'll leave that to cool now. It's going to have to do.
0:43:04 > 0:43:06A successful novelty cake relies on attention
0:43:06 > 0:43:08to the smallest of details.
0:43:08 > 0:43:12A mixture of apricot and brown, I think, is better.
0:43:17 > 0:43:20There's no going back, once you've actually tried to create
0:43:20 > 0:43:23the colour of the sandstone. If you don't get it right...
0:43:24 > 0:43:26..you're in trouble.
0:43:27 > 0:43:29ELLIE: That's grey.
0:43:29 > 0:43:30OK, just a bit grey.
0:43:30 > 0:43:32This is not going to work out.
0:43:34 > 0:43:36No, it's not black, it's grey.
0:43:36 > 0:43:38It's getting there, though.
0:43:38 > 0:43:40That's pretty good on the black front.
0:43:40 > 0:43:41You'll be all right, my love.
0:43:41 > 0:43:43Yeah, but I need to make it, like, even.
0:43:43 > 0:43:45Yeah, fair enough.
0:43:45 > 0:43:48- BOB:- Probably my biggest challenge of this whole bake
0:43:48 > 0:43:50is this letter S.
0:43:51 > 0:43:52So here goes.
0:44:08 > 0:44:09Check it out!
0:44:10 > 0:44:13I don't usually fear the cake, but today it's become a sworn emeny...
0:44:13 > 0:44:14enemeny...enemy.
0:44:23 > 0:44:25- How's it going?- It's going OK.
0:44:25 > 0:44:28It's got kind of like, absolutely no taste whatsoever
0:44:28 > 0:44:30and that's kind of like its unique thing.
0:44:32 > 0:44:34- KIRSTY:- I'm cutting the quarters and flattening them,
0:44:34 > 0:44:37so that I'm ready to compile them.
0:44:38 > 0:44:41These are my stacks.
0:44:41 > 0:44:43It's a series of jam sandwiches at the moment.
0:44:43 > 0:44:45What I'm going to do is I'm going to turn it round,
0:44:45 > 0:44:47so it's like the opposite side,
0:44:47 > 0:44:50so it keeps looking like it's slightly wonky.
0:45:11 > 0:45:12I recognise them!
0:45:12 > 0:45:15Ellie, I'm sorry, do you mind?
0:45:15 > 0:45:19- No.- They feel so good.
0:45:19 > 0:45:20Heavy.
0:45:20 > 0:45:22- Really heavy, aren't they? - Really heavy.
0:45:22 > 0:45:24- And you've got blooming four of these, Ellie.- I know.
0:45:24 > 0:45:28Have you ever had to wear all four at the same time?
0:45:28 > 0:45:30Yeah, quite a bit.
0:45:30 > 0:45:31Oh, that feels good, man.
0:45:31 > 0:45:33Let's just see how this works.
0:45:35 > 0:45:39I'm going to try and disguise the little dip with buttercream.
0:45:42 > 0:45:44Oh, hello, shark.
0:45:44 > 0:45:46There is method to my madness.
0:45:46 > 0:45:48At least it's covered that dropped bit, anyway.
0:45:48 > 0:45:50What drop? What are you talking about?
0:45:50 > 0:45:52You see, if you look there.
0:45:52 > 0:45:55- No, no, no, I think that's just an optical illusion.- Think so?
0:45:55 > 0:45:56I think that could be the icing, perhaps.
0:45:56 > 0:46:02Comic Relief bakers, you've got 15 minutes of 3-D novelty fun to go.
0:46:18 > 0:46:19This is really messy.
0:46:42 > 0:46:45The real challenge, the real moment of truth,
0:46:45 > 0:46:47is when I place Queenie's head on top of the sponge,
0:46:47 > 0:46:48on top of the icing
0:46:48 > 0:46:51and then I start to cut around my template.
0:46:51 > 0:46:55Obviously, that's the moment where it could literally all crumble.
0:47:14 > 0:47:16There she is.
0:47:17 > 0:47:20That was the bit I was most worried about.
0:47:20 > 0:47:22That is a very dinky little nest.
0:47:22 > 0:47:24Very cute.
0:47:24 > 0:47:26- KIRSTY:- Look, this is where I think
0:47:26 > 0:47:29- it can go all horribly wrong, to be honest.- It looks good.
0:47:37 > 0:47:39Slightly spiky on top.
0:47:39 > 0:47:42It's OK, it's OK, because I've got another wee bit of thing.
0:47:42 > 0:47:44Good, good, good.
0:47:44 > 0:47:46That looks pretty secure, Kirsty.
0:47:52 > 0:47:54Comic Relief bakers,
0:47:54 > 0:47:57three minutes on your 3-D.
0:48:05 > 0:48:09It's a bit tense, isn't it? I really want to finish it.
0:48:22 > 0:48:23BOB GASPS
0:48:28 > 0:48:31- I can tell that's the Queen. - Well, that's amazing that you can.
0:48:31 > 0:48:33I'm really impressed.
0:48:33 > 0:48:35Do you find you're slightly addicted to baking now?
0:48:35 > 0:48:37- No.- OK.
0:48:37 > 0:48:41It's a stressful experience, this Bake Off business, isn't it?
0:48:46 > 0:48:49This is just the last seagull. That's when to stop, I think.
0:48:49 > 0:48:52I'm so worried I'll break it, I'm so worried.
0:48:53 > 0:48:56I think I'll knock it over if I go near it.
0:49:01 > 0:49:03- Ellie?- Yeah.
0:49:03 > 0:49:06Sorry, I know this might not be the time to ask you,
0:49:06 > 0:49:09but I've always wanted to know how to do a tumble turn.
0:49:09 > 0:49:11ELLIE LAUGHS
0:49:11 > 0:49:13Any tips?
0:49:13 > 0:49:14Yeah, just give me...
0:49:14 > 0:49:17Sorry, no, it's the wrong time, it is the wrong time,
0:49:17 > 0:49:19but I do want a masterclass in tumble turns.
0:49:32 > 0:49:34Comic Relief bakers,
0:49:34 > 0:49:36you know what I'm going to say now.
0:49:36 > 0:49:38Time to stop,
0:49:38 > 0:49:40it's the end.
0:49:40 > 0:49:42This challenge is now finished.
0:50:05 > 0:50:07That looks right royal.
0:50:07 > 0:50:10I like it. I can't quite see the Queen's...
0:50:10 > 0:50:11It's sort of lost a little bit,
0:50:11 > 0:50:13but the way you've executed it,
0:50:13 > 0:50:16anyway, and given the Queen a nice strawberry nose.
0:50:16 > 0:50:17Comic Relief.
0:50:17 > 0:50:18So if we cut in...
0:50:18 > 0:50:22Don't cut off her head, Paul! That's treason.
0:50:22 > 0:50:25- You have got that dip in the middle. - What dip?
0:50:25 > 0:50:27Thin icing, then thick and then thin again.
0:50:27 > 0:50:30Typically, if you add too much baking powder,
0:50:30 > 0:50:31it rises up and comes down again.
0:50:31 > 0:50:33Hopefully, you can't taste it.
0:50:34 > 0:50:37You're very lucky, I can't taste it and I don't know why I can't,
0:50:37 > 0:50:39but I should be able to.
0:50:39 > 0:50:41And when you do hit that blueberry,
0:50:41 > 0:50:44it's got a lovely flavour, as well, together with the whole sponge.
0:50:44 > 0:50:48- But in future, just be careful of your rising agents.- I will.
0:50:53 > 0:50:56There's something quite charming about this cake.
0:50:56 > 0:50:59I think it works, even the shape of the chest
0:50:59 > 0:51:01from the cake coming down and the legs.
0:51:01 > 0:51:04But you did all the icing yourself, didn't you? You mixed all the icing.
0:51:04 > 0:51:05And none of it's run.
0:51:05 > 0:51:08So we'll take a wedge out of his heart.
0:51:11 > 0:51:13That's a good sponge.
0:51:13 > 0:51:14It's a beautiful texture.
0:51:14 > 0:51:17It's a nice, strong flavour of lemon, which I like.
0:51:17 > 0:51:18It's a little bit dry,
0:51:18 > 0:51:23but the texture and the flavour's there and the design, I like.
0:51:23 > 0:51:24Thank you.
0:51:30 > 0:51:33I would never have thought of that in a million years,
0:51:33 > 0:51:34but you know exactly what it is.
0:51:34 > 0:51:36It's instantly recognisable.
0:51:36 > 0:51:38It's most effective
0:51:38 > 0:51:42and you've done very good letters there, carving it out freehand.
0:51:43 > 0:51:44- Aw!- Cooked well.
0:51:46 > 0:51:48It looks quite neat. I think you've caught it slightly in the oven.
0:51:48 > 0:51:51It's gone quite brown on the outside.
0:51:51 > 0:51:52It's brown on the outside,
0:51:52 > 0:51:55but you've been frightfully clever at cutting it off.
0:51:55 > 0:51:57I mean, looking at it there, you wouldn't notice that.
0:52:00 > 0:52:02That's a good sponge.
0:52:02 > 0:52:04I was expecting it to be on the heavy side,
0:52:04 > 0:52:07- but it's good, isn't it?- Mm. - Thank you.
0:52:07 > 0:52:09It's quite a professional-looking cake,
0:52:09 > 0:52:11if I'm going to be honest, because it's so neat.
0:52:11 > 0:52:13Well done. Thanks, Bob.
0:52:18 > 0:52:20You OK?
0:52:23 > 0:52:25MARY: Solid as a rock.
0:52:27 > 0:52:29Just in case the Old Man of Hoy does topple over,
0:52:29 > 0:52:30there's just a little...
0:52:30 > 0:52:32Just for health and safety.
0:52:32 > 0:52:34There we go, thanks.
0:52:34 > 0:52:36I love the detail.
0:52:36 > 0:52:39The little seagulls, the eggs,
0:52:39 > 0:52:42the nest, the moss, the sea.
0:52:42 > 0:52:45I like the idea. I think the idea's very good, it's ingenious.
0:52:49 > 0:52:50It's beautifully moist.
0:52:50 > 0:52:52Yeah, I actually think the flavour's good.
0:52:52 > 0:52:54The idea is very good.
0:52:54 > 0:52:56It has been executed well
0:52:56 > 0:52:58and it does taste excellent.
0:52:58 > 0:53:02- Thank you.- Lovely, well done. - Wowzers. Well done, Kirsty.
0:53:04 > 0:53:07- KIRSTY:- 'The Old Man of Hoy was a bit left-field, for a start,'
0:53:07 > 0:53:09so I think any of those three could win
0:53:09 > 0:53:11and, you know, what Mary said was absolutely right,
0:53:11 > 0:53:14they could be novelty cakes that people could copy.
0:53:14 > 0:53:16JULIA: 'I feel a little bit disappointed
0:53:16 > 0:53:17'with my baking powder faux pas.'
0:53:17 > 0:53:20I think I've let myself down, I've let the cake down,
0:53:20 > 0:53:21I've let the Queen down.
0:53:21 > 0:53:25Paul said some nice things about my cake, cos as you know,
0:53:25 > 0:53:26I've always liked Paul.
0:53:26 > 0:53:29I've said throughout the show how fond I am...
0:53:29 > 0:53:32No, it was nice to get some half-decent comments.
0:53:32 > 0:53:35ELLIE: 'Hopefully I'll come away with Star Baker,'
0:53:35 > 0:53:38but I don't mind if I don't, because I've had a great time.
0:53:40 > 0:53:43Paul and Mary, we must dissect.
0:53:43 > 0:53:45Let's start with Julia.
0:53:45 > 0:53:48I knew it was the Queen, it looked like a stamp.
0:53:48 > 0:53:52It did have too much baking powder, rising up, bit of a dip.
0:53:52 > 0:53:54Overall, I think Julia's done well.
0:53:54 > 0:53:57She did well on her eclairs, you know, I think they were OK.
0:53:57 > 0:53:59Has her Showstopper pulled her right back
0:53:59 > 0:54:01or is she still in the running, do you think?
0:54:01 > 0:54:03I think the Showstopper has dropped her back a bit.
0:54:03 > 0:54:05Yeah, it's not the best one here.
0:54:05 > 0:54:07OK. Let's move on. Bob's Baker Street.
0:54:07 > 0:54:11I really like this. I thought the idea was good, executed quite well.
0:54:11 > 0:54:15That little sandwich in-between of filling really lifted it slightly.
0:54:15 > 0:54:18- And it looked stunning. - Yeah, it's a great design, isn't it?
0:54:18 > 0:54:20A great design and it's one that would catch on.
0:54:20 > 0:54:22Absolutely.
0:54:22 > 0:54:24He's fallen short on a couple of the tech challenges, but actually,
0:54:24 > 0:54:27on this one today, I think he's built himself up a little bit.
0:54:27 > 0:54:28Let's move on to Ellie.
0:54:28 > 0:54:31The appearance was very interesting, what she did.
0:54:31 > 0:54:33As a kid's soldiers cake, excellent.
0:54:33 > 0:54:37Anybody else would have, you know, done little sweeties down here
0:54:37 > 0:54:40and had a great big beaming smile,
0:54:40 > 0:54:44but really, our guard looked ON guard
0:54:44 > 0:54:45and I was impressed.
0:54:45 > 0:54:46What about yesterday, Paul?
0:54:46 > 0:54:48Yesterday, I thought she did really well.
0:54:48 > 0:54:51I think she's dropped slightly today with that.
0:54:51 > 0:54:53OK, is she still in with a chance of a medal?
0:54:53 > 0:54:55Absolutely.
0:54:55 > 0:54:59Kirsty's Old Man of Hoy Showstopper.
0:54:59 > 0:55:00I really liked that.
0:55:00 > 0:55:04The actual cake was beautifully cooked
0:55:04 > 0:55:07and the detail of those eggs
0:55:07 > 0:55:09and the nest and the moss,
0:55:09 > 0:55:10it all added to it.
0:55:10 > 0:55:13For me, out of all the cakes, it tasted the best.
0:55:24 > 0:55:26Comic Relief foursome, you've sponged,
0:55:26 > 0:55:29stippled and stacked with style,
0:55:29 > 0:55:30it's fair to say.
0:55:30 > 0:55:36You've also been a very, very difficult group to judge,
0:55:36 > 0:55:39but Paul and Mary have made their decision.
0:55:39 > 0:55:43We're moments away from announcing the illustrious title
0:55:43 > 0:55:46of Comic Relief Star Baker,
0:55:46 > 0:55:47and this person is...
0:55:51 > 0:55:53..two people.
0:55:53 > 0:55:54- BOB:- Ooh!
0:55:55 > 0:55:58Our first Star Baker is somebody who's had
0:55:58 > 0:56:01a few accolades in their life,
0:56:01 > 0:56:04but, frankly, nothing as important
0:56:04 > 0:56:07and illustrious as an apron.
0:56:08 > 0:56:10Our first Star Baker is, of course,
0:56:10 > 0:56:12Ellie Simmonds.
0:56:12 > 0:56:14THEY CHEER
0:56:14 > 0:56:17- Well done, Ellie, good work. There you go.- Thank you.
0:56:17 > 0:56:18Beat any gold, that Ellie.
0:56:18 > 0:56:19Better than winning a medal
0:56:19 > 0:56:21- at the Paralympics? - Yeah, it's well nicer.
0:56:21 > 0:56:23ELLIE LAUGHS
0:56:23 > 0:56:25- Thank you very much. - Thank you so much, Ellie.
0:56:25 > 0:56:27THEY CHEER
0:56:27 > 0:56:31Now, our second Star Baker blew the judges away with
0:56:31 > 0:56:35the fantastic flavour of their Showstopper cake.
0:56:35 > 0:56:38Our second Star Baker
0:56:38 > 0:56:39goes to Kirsty Wark.
0:56:39 > 0:56:40THEY CHEER
0:56:40 > 0:56:42Well done, Kirsty!
0:56:42 > 0:56:44Well done.
0:56:44 > 0:56:45Nice cake. There you go, my dear.
0:56:45 > 0:56:47- KIRSTY:- Ellie!
0:56:47 > 0:56:48Two Star Bakers.
0:56:49 > 0:56:52- PAUL:- 'Ellie was good over all of the challenges,'
0:56:52 > 0:56:56but on the other hand, Kirsty came from nowhere and just flew
0:56:56 > 0:56:59'and that's why she had to win, as well.'
0:56:59 > 0:57:01What an apron! Look at this apron.
0:57:01 > 0:57:04I don't think I'll ever take it off, I'll wear this on Newsnight.
0:57:04 > 0:57:08Kirsty had so upped her game with originality,
0:57:08 > 0:57:11'but the highest points came from Ellie,'
0:57:11 > 0:57:12so that's why we had two.
0:57:12 > 0:57:14It seemed the fairest answer.
0:57:14 > 0:57:17Really pleased, like, to have this apron.
0:57:17 > 0:57:21Oh, I'm so happy and I can't wait to tell everyone, now, as well.
0:57:21 > 0:57:24- BOB:- 'This was a brilliant way to be involved in Comic Relief.'
0:57:24 > 0:57:27It was quite a challenge, met some lovely people.
0:57:27 > 0:57:29I hope the Comic Relief Bake Off
0:57:29 > 0:57:31inspires people to do one of two things -
0:57:31 > 0:57:34either to have their own Comic Relief Bake Off
0:57:34 > 0:57:37to raise funny money, or just donate.
0:57:37 > 0:57:39If that motley crew have inspired you
0:57:39 > 0:57:41to get baking for Comic Relief,
0:57:41 > 0:57:43then why not go out and buy
0:57:43 > 0:57:46the Great Comic Relief Bake Off booklet?
0:57:46 > 0:57:48It's full of recipes to inspire you
0:57:48 > 0:57:51when you're organising your own bake sale.
0:57:51 > 0:57:52For more information go to...
0:57:56 > 0:58:01'Next time, the final four well-known personalities
0:58:01 > 0:58:03'will battle it out over Signature biscuits...'
0:58:05 > 0:58:08The aggression is coming out.
0:58:08 > 0:58:10'..technically tricky lemon meringue pies...'
0:58:14 > 0:58:17'..and Showstopping birthday cakes...'
0:58:17 > 0:58:19Just feel my heart rate's gone up!
0:58:19 > 0:58:22'..in a bid to claim the last title of Comic Relief Star Baker.'
0:58:22 > 0:58:23Woo!
0:58:23 > 0:58:25That's scrummy, isn't it?
0:58:25 > 0:58:26That flavour is divine.
0:58:27 > 0:58:28Oh, no!
0:58:28 > 0:58:30SHE BREATHES OUT SLOWLY
0:58:45 > 0:58:50Subtitles by Red Bee Media Ltd