0:00:02 > 0:00:05Welcome to this very special Great Sport Relief Bake Off.
0:00:05 > 0:00:08The set up is a bit different this week, but please don't worry.
0:00:08 > 0:00:11We've still go Paul "I've got my sights on" Hollywood
0:00:11 > 0:00:14and Mary Berry scrutinising the baking.
0:00:14 > 0:00:17I'm afraid to say that we haven't got Sue with us this week.
0:00:17 > 0:00:19I actually didn't tell her there was a bake off
0:00:19 > 0:00:23cos I wanted to eat all the cakes. Sorry!
0:00:23 > 0:00:27The Great Sport Relief Bake Off will see 12 well-known personalities
0:00:27 > 0:00:32battle it out in three heats to win a place in the grand final.
0:00:32 > 0:00:35I've got rhythm in my body and rhythm in my feet
0:00:35 > 0:00:38but I haven't got the rhythm of baking.
0:00:38 > 0:00:42They'll be pushed to the limits in classic Bake Off challenges.
0:00:42 > 0:00:44Mary Berry, my meringue.
0:00:44 > 0:00:49Yes, I'm scared, I'm terrified. What am I doing?
0:00:49 > 0:00:53I am badly competitive, I've never been competitive in baking before.
0:00:53 > 0:00:57- That's a definite "see me". - Come back after class.
0:00:57 > 0:01:00Every aspect of their baking skills will be examined.
0:01:00 > 0:01:03They'll all deliver outstanding bakes...
0:01:03 > 0:01:05Absolutely superb, perfect in every way.
0:01:05 > 0:01:08..from pastries and biscuits,
0:01:08 > 0:01:12to cakes and meringues.
0:01:12 > 0:01:14Oh, no.
0:01:14 > 0:01:17I know it's only baking, but it's dead important.
0:01:17 > 0:01:22- Only one can be crowned the Great Sport Relief Bake Off champion.- Sweet.
0:01:22 > 0:01:27Who will win their heat and get a chance to bake again in the final?
0:01:27 > 0:01:30This year Sport Relief is all about going that extra mile
0:01:30 > 0:01:33and for me this is like going an extra thousand miles.
0:01:33 > 0:01:34Yeah!
0:01:54 > 0:01:59The first four Sport Relief bakers to enter the marquee are...
0:01:59 > 0:02:02presenter and actress Angela Griffin,
0:02:02 > 0:02:06best know for her five years on Coronation Street, and more recently Waterloo Road.
0:02:06 > 0:02:10Just such a massive fan of the show, I can't quite believe that I'm here.
0:02:10 > 0:02:12Just one nice comment from them,
0:02:12 > 0:02:14just one, and I'll be happy.
0:02:14 > 0:02:18Botanist and broadcaster James Wong,
0:02:18 > 0:02:23renowned for his unusual concoctions of herbal remedies and drugs.
0:02:23 > 0:02:26I really haven't baked anything
0:02:26 > 0:02:28in the last 20 years
0:02:28 > 0:02:31and the few attempts I've made have been burnt, congealed masses
0:02:31 > 0:02:34so hopefully, to get to the end of the day without humiliation,
0:02:34 > 0:02:35I mean, that's my goal.
0:02:35 > 0:02:39Comedian and actress Sarah Hadland,
0:02:39 > 0:02:42who plays Stevie in the award-winning TV sitcom Miranda.
0:02:42 > 0:02:47It would be good if I did do some good baking on telly
0:02:47 > 0:02:49cos then my family will be like, "Wow, she can bake."
0:02:49 > 0:02:53Wasting all these years acting,
0:02:53 > 0:02:55actually, she's an amazing baker.
0:02:55 > 0:02:57And gardener Joe Swift,
0:02:57 > 0:03:02who's been presenting Gardener's World for over a decade.
0:03:02 > 0:03:04I know the nerves are not going to help my baking
0:03:04 > 0:03:10so actually being judged by professional bakers is very scary.
0:03:13 > 0:03:17Welcome, bakers, to this, your first Bake Off challenge,
0:03:17 > 0:03:20which is the signature bake
0:03:20 > 0:03:24where we ask you to demonstrate those tried-and-tested home recipes.
0:03:24 > 0:03:28We are asking you to produce a tray bake.
0:03:28 > 0:03:30It could be brownies, it could be flapjacks,
0:03:30 > 0:03:35it could be your Great-Aunt Hilda's beetroot drizzle slice.
0:03:35 > 0:03:39The tray bake world today is literally your oyster.
0:03:39 > 0:03:42You've got one and a half hours
0:03:42 > 0:03:47to produce and present 20 squares of uniform shape and size
0:03:47 > 0:03:49to show to Mary and Paul, our esteemed judges.
0:03:49 > 0:03:55So, bakers, on your marks, get set, bake.
0:03:55 > 0:03:57Over the next couple of days,
0:03:57 > 0:04:01the four Sport Relief bakers will compete in three challenges
0:04:01 > 0:04:03designed to test their baking abilities,
0:04:03 > 0:04:06at the end of which only one will go through to the final.
0:04:06 > 0:04:09Teaspoon, teaspoon, teaspoon. OK.
0:04:09 > 0:04:13They will be judged by the Bake Off's Mary Berry and Paul Hollywood.
0:04:13 > 0:04:18This competition's extremely tough. We've got bakers who have probably never baked before.
0:04:18 > 0:04:20We've put them in a hot house,
0:04:20 > 0:04:24we've put them in a pressured environment to make it in a set time, first time ever!
0:04:24 > 0:04:27Who's going to sink, who's going to swim? Who knows?
0:04:27 > 0:04:32It's little details like sifting things that just gets more points.
0:04:32 > 0:04:37Oh, God, it's in ounces, oh! Don't want it in ounces. I work metric.
0:04:37 > 0:04:39Oh, God. Oh, God, there, grams.
0:04:39 > 0:04:42It's fine, it's all fine. It's all fine, relax.
0:04:42 > 0:04:45Relax, I'm just at home.
0:04:45 > 0:04:48The tray bake mix is baked in a shallow tin or tray
0:04:48 > 0:04:49and then sliced to serve.
0:04:49 > 0:04:57As a judge, I'm looking for a perfect example of a particular tray bake.
0:04:57 > 0:05:02They've got to taste good, have a good texture and be baked correctly.
0:05:02 > 0:05:08Hang on. Just need to concentrate. Release, lower, lock.
0:05:08 > 0:05:12Like mirror, signal, manoeuvre when you're driving.
0:05:15 > 0:05:17- Hello.- Hello, Angela.
0:05:17 > 0:05:20- You've made this lots of times? - I have but you wouldn't think so.
0:05:20 > 0:05:24I'm really having to read my recipe,
0:05:24 > 0:05:26even though I know it absolutely back to front.
0:05:26 > 0:05:31Keen home baker Angela's white chocolate and peanut butter blondies
0:05:31 > 0:05:33are much loved by her two children.
0:05:33 > 0:05:35Today, in the hope of impressing the judges,
0:05:35 > 0:05:37she's adding a seasonal ingredient.
0:05:37 > 0:05:40Put the figs in cos I'm very partial to a fig biscuit.
0:05:40 > 0:05:42Do you like fig biscuits?
0:05:42 > 0:05:44- Er...- I'm not mad about them. - I'm not...
0:05:44 > 0:05:49- Oh, no! - But I love figs, so there you are.
0:05:49 > 0:05:51Well good luck, we'll leave you to it.
0:05:51 > 0:05:55Thank you and I hope you like them. What you think really...matters.
0:05:55 > 0:05:59I'm making, well, it's called Swifty's special flapjacks.
0:05:59 > 0:06:05This is stem ginger and dates that I'm just chopping together.
0:06:05 > 0:06:08Joe describes himself as a meticulous baker.
0:06:08 > 0:06:11Today he's customising his well-honed,
0:06:11 > 0:06:13family favourite flapjack recipe
0:06:13 > 0:06:18by adding rum for flavour then dipping each slice in dark chocolate
0:06:18 > 0:06:20and decorating with a pecan.
0:06:20 > 0:06:24Joe's using both rolled and porridge oats for added texture
0:06:24 > 0:06:27and to help his flapjacks bind.
0:06:27 > 0:06:30This is a nice kitchen compared to the one I've got at home.
0:06:30 > 0:06:33I mean, the oven works, it's got, like, gauges on it and everything.
0:06:33 > 0:06:36You can't see any of the numbers of mine it's so worn out.
0:06:36 > 0:06:41There's no children running around. Quite enjoying myself.
0:06:41 > 0:06:45I'm putting together some blondies,
0:06:45 > 0:06:49which are basically chocolate brownies but with white chocolate.
0:06:49 > 0:06:52I decided to kind of mix it up with some unusual flavours,
0:06:52 > 0:06:55so I'm popping in vanilla grass, something I grew up with.
0:06:55 > 0:06:58Born and raised in South East Asia,
0:06:58 > 0:07:00experimental baker James is honouring his heritage
0:07:00 > 0:07:05with his recipe choice of vanilla grass and pink peppercorn blondies
0:07:05 > 0:07:08with a vodka-infused white chocolate ganache.
0:07:08 > 0:07:12- Hello.- Hello, James. You're doing something really different.- Yes.
0:07:12 > 0:07:14I don't know what vanilla grass is.
0:07:14 > 0:07:16- Well, I've kind of made up the name. - Ah.
0:07:16 > 0:07:19It's called pandan or scrupine,
0:07:19 > 0:07:22which doesn't sound very exciting. Have a sniff.
0:07:22 > 0:07:27Pandan is a tropical plant widely used in South East Asian cuisine.
0:07:27 > 0:07:30It also contains a lot of the same components that are in vanilla
0:07:30 > 0:07:33so it has a familiar but slightly exotic...
0:07:33 > 0:07:35That just smells like grass.
0:07:35 > 0:07:38Exactly, it needs to be cooked down a little bit.
0:07:38 > 0:07:41I'm going to squeeze out the melted butter that I've put into that.
0:07:41 > 0:07:43I'm going to take out all of the grass
0:07:43 > 0:07:45cos it's very fibrous at this point.
0:07:45 > 0:07:47Basically, it's the Asian version of vanilla.
0:07:47 > 0:07:51It seems like a lot of work to get to the point where you could use a pod.
0:07:51 > 0:07:55- Yes.- This tastes like grass. But I hope the vanilla comes through.
0:07:55 > 0:07:57Well, we'll see.
0:07:58 > 0:08:03Don't ever try and make your homemade vanilla extract
0:08:03 > 0:08:07- when you're under time pressure. - Homemade vanilla extract?
0:08:10 > 0:08:14I've brought some peanut butter in with some chocolate.
0:08:15 > 0:08:17Is he freaking you out with his vanilla?
0:08:17 > 0:08:21- Oh, completely, I am psyched completely out. - Has he grown it himself?
0:08:21 > 0:08:23I think he has, I think he went foraging in the park.
0:08:23 > 0:08:2640 millilitres.
0:08:26 > 0:08:28How much is in here?
0:08:28 > 0:08:31Oh, right, so the whole bottle. Come on!
0:08:31 > 0:08:34Oh, don't want to get any of that on me.
0:08:34 > 0:08:37Red food colouring is an essential ingredient
0:08:37 > 0:08:40in Sarah's favourite recipe.
0:08:40 > 0:08:44Unbelievably, I made my boyfriend a red velvet cake for Valentine's Day
0:08:44 > 0:08:47in the shape of a heart and it was perfect and it was amazing.
0:08:47 > 0:08:51Sarah's keeping it simple and hoping to minimise the risk
0:08:51 > 0:08:55by adapting her successful red velvet recipe into a tray bake.
0:08:55 > 0:08:58She plans to decorate it with a cream cheese topping
0:08:58 > 0:08:59and fresh raspberries.
0:09:03 > 0:09:05Looks great.
0:09:05 > 0:09:08Oh, my God!
0:09:08 > 0:09:10OTHERS LAUGH
0:09:16 > 0:09:19What's it called, red velvet? Was it...
0:09:19 > 0:09:21- Red velvet attack? - Oh, my God. It's fine.
0:09:21 > 0:09:24This is when you've just got to be really inventive,
0:09:24 > 0:09:27get it back in, in, get back in, come on.
0:09:27 > 0:09:31So the thing is is just to put that behind me. It was a small incident.
0:09:31 > 0:09:37Paul and Mary need never know about it and we'll just carry on.
0:09:38 > 0:09:40- Hello, Sarah.- Hello.
0:09:40 > 0:09:42I'm looking at that work station,
0:09:42 > 0:09:46that has got to be the worst work station I've seen for a long time.
0:09:46 > 0:09:49I've sacked people for less.
0:09:49 > 0:09:51It's really hard, look, you try and get the thing in...
0:09:51 > 0:09:54No, no, you've got to push it down then twist it.
0:09:54 > 0:09:57- That's it. No, don't push it. - Oh, is that in?- That's it.
0:09:57 > 0:10:00Now, one thing you must be really careful of, can you see that?
0:10:00 > 0:10:05That is going to fall down and get into the top of your thing.
0:10:05 > 0:10:07- If you put a little bit of butter underneath there...- Yeah.
0:10:07 > 0:10:10..then press it up against it, it won't fall.
0:10:10 > 0:10:12- Thank you.- Good luck, Sarah.
0:10:12 > 0:10:15- And go and wash your hands. - And wash your work station.
0:10:17 > 0:10:19Bakers, you are halfway through this challenge.
0:10:19 > 0:10:2345 minutes down, 45 minutes to go.
0:10:38 > 0:10:42Timing is the all-important factor.
0:10:42 > 0:10:45If they don't get their tray bake in the oven in time,
0:10:45 > 0:10:49it won't be cooled and it won't be cool enough to ice.
0:10:52 > 0:10:54I just want to get it right for Mary now.
0:10:58 > 0:11:00In, in, in.
0:11:04 > 0:11:05I love that oven.
0:11:07 > 0:11:09Count down.
0:11:09 > 0:11:12When we think of a large charitable donation,
0:11:12 > 0:11:15an image of a comedy oversized cheque comes to mind,
0:11:15 > 0:11:17usually next to the face of Noel Edmonds,
0:11:17 > 0:11:20but this hasn't always been the case.
0:11:20 > 0:11:22Baking and charity have a long, shared history
0:11:22 > 0:11:25which actually goes back to the 12th century.
0:11:25 > 0:11:28St Cross Hospital in Hampshire
0:11:28 > 0:11:32is one of the oldest charitable institutions in the UK,
0:11:32 > 0:11:36founded in 1132 by the Bishop of Winchester, Henri de Blois,
0:11:36 > 0:11:38the grandson of William the Conqueror.
0:11:38 > 0:11:43It's not an actual hospital, more a place of hospitality,
0:11:43 > 0:11:47built to give shelter and food to the local poor.
0:11:47 > 0:11:51There's a long tradition at St Cross known as the Wayfarer's Dole,
0:11:51 > 0:11:56whereby the poor could knock at the porter's lodge and receive not money but two and a half pints of wine
0:11:56 > 0:11:59and a loaf of bread. The tradition was founded at a time
0:11:59 > 0:12:02when St Cross stood on an important route for merchants.
0:12:02 > 0:12:06It's actually where the expression "being on the dole" comes from.
0:12:06 > 0:12:08Even though we're now 880 years on,
0:12:08 > 0:12:11visitors can still ask for the wayfarer's dole.
0:12:11 > 0:12:14Nowadays it's not wine but beer and a chunk of bread.
0:12:14 > 0:12:16100 years later,
0:12:16 > 0:12:20it was common for baked goods to be left to those in need
0:12:20 > 0:12:23in the wills of the nobility.
0:12:25 > 0:12:28People also made provision for charity in their wills.
0:12:28 > 0:12:31For example, in 1232 Ella, the Countess of Salisbury,
0:12:31 > 0:12:33who was abbess at Laycock, left provision in her will
0:12:33 > 0:12:37for a hundred poor people to receive bread after her funeral mass.
0:12:37 > 0:12:42But some baking donations have gone way beyond a simple loaf of bread.
0:12:42 > 0:12:45In 1931, the bakers of Britain attempted
0:12:45 > 0:12:50a world record-breaking charity pudding made by Royal appointment.
0:12:50 > 0:12:53Edward, the Prince of Wales and future King,
0:12:53 > 0:12:56commissioned a Christmas pudding to be distributed
0:12:56 > 0:12:58amongst the unemployed of Britain.
0:12:58 > 0:13:00It weighed ten tonnes, as much as two elephants,
0:13:00 > 0:13:02making it the largest pudding ever made.
0:13:02 > 0:13:06It was cooked at the Army and Navy Stores
0:13:06 > 0:13:10before being cut up and distributed to some of Britain's unemployed.
0:13:10 > 0:13:15Word of this phenomenal pudding made international headlines, even The New York Times reported it.
0:13:15 > 0:13:20So the charitable bakers of Britain really were becoming world famous.
0:13:20 > 0:13:24Britain's history of charitable baking dates back almost 900 years
0:13:24 > 0:13:26and it's still going strong today.
0:13:26 > 0:13:29Why not stake your own place in history
0:13:29 > 0:13:33by having a bake sale in aid of Sport Relief?
0:13:39 > 0:13:43Bakers, half an hour to go, you've got 30 minutes on that clock.
0:13:46 > 0:13:49BEEPING Oh, how do I stop it?
0:13:49 > 0:13:53Shut up!
0:13:53 > 0:13:55Oven timing with tray bakes is key.
0:13:55 > 0:13:57Over-baking is a huge risk,
0:13:57 > 0:14:00as the shallow tins leave little margin for error.
0:14:00 > 0:14:03- Three, two...- One, bingo. - BEEPING
0:14:03 > 0:14:06- Go.- Open that oven, Sarah.
0:14:09 > 0:14:11That looks dreadful.
0:14:11 > 0:14:15The tray bakes must cool before being decorated.
0:14:15 > 0:14:18If they don't, the topping will melt, ruining the appearance.
0:14:18 > 0:14:22- Hang on, that's lock isn't it? - Now, stand back.
0:14:22 > 0:14:24Oh, my God.
0:14:24 > 0:14:27Are you in character at the moment? Or is this really you?
0:14:27 > 0:14:29I'm at the mercy of that.
0:14:29 > 0:14:32I just love the mess. I think it's great. It's a good colour.
0:14:32 > 0:14:35- Oh, that looks good, though.- Thanks. - What's that, your buttercream?- Yeah.
0:14:40 > 0:14:41- Joe.- Hello.
0:14:41 > 0:14:45This is the ultimate gardener's treat is this.
0:14:45 > 0:14:48Now tell me, what's it doing sitting like that?
0:14:48 > 0:14:50I turned it upside down but I don't want you to see it yet.
0:14:50 > 0:14:53I might have had a little moment but it's not too bad.
0:14:53 > 0:14:55Did you not think of, perhaps,
0:14:55 > 0:14:58putting some non-stick parchment at the bottom?
0:14:58 > 0:15:00I find that these actually work quite well.
0:15:00 > 0:15:03I didn't want to get any paper sort of stuck.
0:15:03 > 0:15:06- It doesn't stick, actually. - Doesn't it?- No.
0:15:06 > 0:15:10With this, it's essential that we get the chocolate on.
0:15:10 > 0:15:13- I've got to get it back in the freezer.- Yes.
0:15:13 > 0:15:15Bakers, this is your three-minute warning.
0:15:15 > 0:15:19Three minutes to primp those tray bakes.
0:15:22 > 0:15:25The judges have asked for 20 identical slices.
0:15:32 > 0:15:34I've cut it in the wrong place.
0:16:03 > 0:16:05Oh, my God, this is a disaster.
0:16:12 > 0:16:15They're sticking a bit.
0:16:26 > 0:16:29Bakers, this is your tray bake time up announcement.
0:16:29 > 0:16:32That's the worst thing I've ever made in my life.
0:16:37 > 0:16:41It's time for the Sport Relief Bakers
0:16:41 > 0:16:42to be judged for the first time.
0:16:59 > 0:17:02You might need a spoon, a little bit loose.
0:17:02 > 0:17:03How many have you got?
0:17:03 > 0:17:0720, the regulation required. I realised...
0:17:07 > 0:17:11- You've got some...- There's a slight discrepancy in size.
0:17:11 > 0:17:15- Yeah. Is it edible glitter? - Oh, I don't know. I assume so.
0:17:17 > 0:17:19- I'm getting a tang.- Oh.
0:17:19 > 0:17:23- I'm definitely getting a tang. Have you got bicarb in there?- Yeah. - It's coming through.
0:17:23 > 0:17:27- Oh, no.- The topping should have been sharpened with lemon.- OK.
0:17:27 > 0:17:31- Definitely. - And the texture's very close.
0:17:37 > 0:17:41- Where's the other 12? - The other 12?- Yeah.
0:17:41 > 0:17:46- Were we supposed to make a specific amount?- 20. Did you not hear Mel at the beginning?- Not at all.
0:17:48 > 0:17:52- Oh, that peppercorn's got a kick. - Yeah?
0:17:52 > 0:17:55You look like there's a little bit too much of a kick in there.
0:17:55 > 0:17:57I think that's a first!
0:17:57 > 0:17:59- Slightly over-baked.- Yes.
0:17:59 > 0:18:03I'm not getting that vanilla flavour coming through the icing.
0:18:03 > 0:18:04I love the pistachio.
0:18:04 > 0:18:09- I'm getting the texture of the pistachio in what is essentially quite a dry cake.- Yes.
0:18:09 > 0:18:14- It's very like a dry biscotti sponge.- It is. That's exactly what it is.
0:18:14 > 0:18:18- If I called it a biscotti, would you think differently? - It's not dry enough.- Oh!
0:18:18 > 0:18:21But I think great use of flavours, but just be careful on your bakes.
0:18:27 > 0:18:29Look underneath.
0:18:29 > 0:18:32- Got a nice colour.- I like that bake.
0:18:32 > 0:18:34- Yeah.- Yeah.- Bake's good.
0:18:34 > 0:18:37- How many pieces there?- 20. - You got 20?- Yeah.
0:18:41 > 0:18:44It's almost a cookie texture, isn't it?
0:18:44 > 0:18:46But, I mean, a tray bake can be anything.
0:18:48 > 0:18:50It's a little bit on the sweet side.
0:18:50 > 0:18:54- Oh, OK.- What do you think?
0:18:54 > 0:18:57- I love them.- Oh, my God, do you?
0:18:57 > 0:19:01- I love the figs.- Oh, my God, my legs are sweating.
0:19:01 > 0:19:03I didn't know you could get sweaty legs.
0:19:03 > 0:19:05I think it needs work on the appearance.
0:19:05 > 0:19:09They don't look the most appetising in the world,
0:19:09 > 0:19:13- but, for me, they taste delicious. - They're delicious.
0:19:13 > 0:19:15I can't tell you how much that means.
0:19:15 > 0:19:17I'm so chuffed that you've said that.
0:19:23 > 0:19:26I like paving slabs, as you can see.
0:19:26 > 0:19:32- I thought they looked like little bricks that you could pave your garden with.- Stem ginger, tick.
0:19:34 > 0:19:38And dates. Chewiness of the dates coming through.
0:19:38 > 0:19:40- Yeah.- That's lovely, Joe.
0:19:40 > 0:19:42And that chocolate works really well, as well.
0:19:42 > 0:19:46You said it's special. It is special. Interesting texture.
0:19:46 > 0:19:48It's a very simple thing to do, to be honest,
0:19:48 > 0:19:50but I think you've displayed it fantastically.
0:19:50 > 0:19:54I love the way that you've done the chocolate. Well done.
0:19:54 > 0:19:56- Thank you very much. - Yeah, well done, Joe.
0:20:01 > 0:20:06Swifty's special flapjacks were quite a big hit with the judges, actually.
0:20:06 > 0:20:08It worked, I pulled if off.
0:20:08 > 0:20:13The next round, I need to beat that mixer, which is my nemesis.
0:20:13 > 0:20:17The splatter was the sort of... It was my Waterloo, wasn't it, really?
0:20:17 > 0:20:19I don't know what happened with Mel
0:20:19 > 0:20:22because pink peppercorns aren't really that spicy.
0:20:22 > 0:20:27- Really disconcerting. I hope she's all right.- They did the thing.
0:20:27 > 0:20:30It's a good bake and they liked it!
0:20:30 > 0:20:33I could go home now cos that's what I wanted,
0:20:33 > 0:20:35just once for them to go, "That was really lovely."
0:20:35 > 0:20:39Paul even came back and had a little bit more!
0:20:42 > 0:20:47Who would have guessed that baking for charity could be so much fun?
0:20:47 > 0:20:49So, if you want to jump on board the cake wagon,
0:20:49 > 0:20:52and do something really good for Sport Relief,
0:20:52 > 0:20:54then why not have your own bake sale?
0:20:54 > 0:20:59Go to the website to find out more.
0:21:02 > 0:21:06The next challenge the Sport Relief bakers face is different.
0:21:06 > 0:21:10They had a chance to practise their tray bake,
0:21:10 > 0:21:13but the technical challenge is a complete surprise.
0:21:13 > 0:21:16None of them know what today's recipe will be.
0:21:16 > 0:21:19Bakers, welcome back.
0:21:19 > 0:21:22It's time for you to face the technical challenge.
0:21:22 > 0:21:24Now, for this, it's always judged blind,
0:21:24 > 0:21:28so we're going to ask Paul and Mary to please vacate the tent.
0:21:28 > 0:21:31Off you go, Paul and Mary. See you back shortly.
0:21:33 > 0:21:36OK, so your technical challenge has been lifted
0:21:36 > 0:21:41from the personal recipe vault of our very own Paul Hollywood -
0:21:41 > 0:21:44the Bake Off's Henry VIII look-alike.
0:21:44 > 0:21:48And it is wholemeal cheese scones.
0:21:48 > 0:21:51- Oh.- OK?
0:21:51 > 0:21:54The judges are looking for you to make 12 of them.
0:21:54 > 0:21:56They should be uniform as always.
0:21:56 > 0:22:01You've got an hour and ten minutes, bakers. Good luck.
0:22:01 > 0:22:06On your marks, get set, bake.
0:22:09 > 0:22:12Each baker has been given exactly the same ingredients
0:22:12 > 0:22:16and Paul's basic recipe. How they interpret the recipe
0:22:16 > 0:22:19will help the judges to gauge their level of ability.
0:22:19 > 0:22:24- Ah, OK.- The bake looks pretty simple, but there's not an awful lot of detail in there.
0:22:24 > 0:22:29I've never made scones, ever, before so we'll see!
0:22:29 > 0:22:35The bakers start by mixing the wholemeal flour, plain flour and baking powder together.
0:22:35 > 0:22:37I have made scones before, but, in all fairness,
0:22:37 > 0:22:40the scones I've made before have been rubbish.
0:22:42 > 0:22:44Teaspoons of baking powder.
0:22:44 > 0:22:49If you say things out loud, I feel that you get it right.
0:22:49 > 0:22:53I'm glad it's savoury because I haven't got much of a sweet tooth,
0:22:53 > 0:22:55so I quite like cheesy things.
0:22:55 > 0:22:59So what can possibly go wrong?
0:22:59 > 0:23:04Oh, God, look, everyone's got bigger bowls. Ah!
0:23:04 > 0:23:08Wholemeal scones, then, Mary, with cheese.
0:23:08 > 0:23:12So, Paul, what do you think they'll struggle with, our bakers?
0:23:12 > 0:23:16Initially what they will struggle with is getting the mixture together,
0:23:16 > 0:23:17mixed but not overworked.
0:23:17 > 0:23:19That's the key thing -
0:23:19 > 0:23:21the cheese has been put through the whole mixture
0:23:21 > 0:23:25and not just in one part, that it's been baked well,
0:23:25 > 0:23:29it's soft inside, crispy on the outside with the parmesan.
0:23:29 > 0:23:31So when you eat it...
0:23:33 > 0:23:36..cheese comes through strong and it's lovely and soft.
0:23:40 > 0:23:43The key to achieving a perfect batch of cheesy scones
0:23:43 > 0:23:47is to coarsely grate the cheddar so the flavour is evenly distributed.
0:23:47 > 0:23:50Large chunks will produce an inconsistent taste
0:23:50 > 0:23:55but very fine shavings could cause the cheesy flavour to dissipate.
0:23:55 > 0:23:57I'm grating cheese finely.
0:23:57 > 0:24:03I reckon that's important, getting the cheese finely grated.
0:24:03 > 0:24:06Get a good distribution, not big lumps of it.
0:24:06 > 0:24:08Yeah, make it light and fluffy.
0:24:11 > 0:24:15The bakers are also using parmesan.
0:24:15 > 0:24:18So far, it seems quite, you know, straightforward.
0:24:18 > 0:24:24The recipe states that the parmesan is to be sprinkled on top each scone,
0:24:24 > 0:24:26not added to the dough mix.
0:24:26 > 0:24:30There's going to be something that Paul and Mary are probably
0:24:30 > 0:24:33going to shake their head at when they're watching the screens,
0:24:33 > 0:24:36going, "No, no, that's not the way that it should have been."
0:24:36 > 0:24:41I don't know what it is that's actually going to catch me out.
0:24:41 > 0:24:43HE MURMURS
0:24:43 > 0:24:47I seem to remember from the kind of depths of my subconscious,
0:24:47 > 0:24:52my mum saying something once about how you don't mix scones very much,
0:24:52 > 0:24:55but I'm not exactly sure if that's right.
0:24:55 > 0:24:58I think you just mix them till they're incorporated,
0:24:58 > 0:25:02so I'm going to stick with that plan and see how it works for me.
0:25:02 > 0:25:07Oh, no. I've just found something out. Oh, God.
0:25:09 > 0:25:11I've messed up.
0:25:11 > 0:25:15I put my parmesan cheese into me mix rather than on top.
0:25:15 > 0:25:17Oh, no. Do you think he'll notice?
0:25:17 > 0:25:20I think so! Ha.
0:25:20 > 0:25:24Oh, that's cos I didn't say it out loud. Oh, well.
0:25:24 > 0:25:28I'm thinking about whether I should just start again.
0:25:28 > 0:25:31Can I get some more cheese, please?
0:25:34 > 0:25:36It looks to me as if you're starting again, Angela.
0:25:36 > 0:25:39I am starting again, yeah. I put my parmesan into the mix.
0:25:39 > 0:25:43- OK. They are cheese scones, is that a problem?- They are cheese scones,
0:25:43 > 0:25:47but that would be another 50% cheese which would make it greasy.
0:25:47 > 0:25:50It wouldn't come out exactly as it was supposed to come out.
0:25:50 > 0:25:53What's half a teaspoon? That looks massive.
0:25:53 > 0:25:58- Is that half a teaspoon?- Tablespoon. - Half a tablespoon. Nearly.
0:25:58 > 0:26:02To achieve a light, fluffy scone, the bakers mustn't over-handle the dough.
0:26:02 > 0:26:07Too much kneading will stretch the gluten strands that are created when flour and water meet,
0:26:07 > 0:26:10resulting in a tough, rubbery scone.
0:26:10 > 0:26:13I am just about to cut these out and I've just realised
0:26:13 > 0:26:17I don't really have much idea what an inch is. I work in metric.
0:26:17 > 0:26:22I've got a really rough idea and after my last number disaster...
0:26:22 > 0:26:26Eight, nine, ten, 11. Oh, OK, fair enough.
0:26:28 > 0:26:31That's much better.
0:26:31 > 0:26:35Do you think it's got a bit more competitive compared to this morning?
0:26:35 > 0:26:37There's quite a serious vibe in here now.
0:26:37 > 0:26:40Now it's more competitive because it's down to...
0:26:40 > 0:26:44We're all doing the same thing, so it's like who can do best at that thing.
0:26:44 > 0:26:50Yeah, you can't hide behind any decorative stuff, it's just, you know...
0:26:50 > 0:26:51A bit too much flour, maybe.
0:26:51 > 0:26:54- I like to use a lot of flour otherwise it gets all sticky.- Yeah.
0:26:59 > 0:27:02An egg wash glaze and parmesan sprinkle
0:27:02 > 0:27:07will create a glossy, crispy top, but it mustn't spill down the sides,
0:27:07 > 0:27:08as that will prevent an even rise.
0:27:38 > 0:27:40How many am I meant to make?
0:27:40 > 0:27:43Paul's recipe is for a batch of 12 scones.
0:27:43 > 0:27:46Oh, they're all going to come up together, aren't they?
0:27:46 > 0:27:47Flipping heck.
0:27:49 > 0:27:50Right.
0:27:52 > 0:27:56I've lost it. I've completely lost all composure.
0:27:57 > 0:28:00I find this whole alchemy, chemistry aspect really exciting.
0:28:00 > 0:28:03The fact that it swells up and kind of goes all over the place.
0:28:03 > 0:28:06I should have kept that in mind because these two guys
0:28:06 > 0:28:09look like they're about to meet each other in the middle.
0:28:09 > 0:28:11I should have spaced them out more.
0:28:11 > 0:28:14Ladies and gents, you think you've got all the time in the world
0:28:14 > 0:28:17- and then suddenly- scone.
0:28:17 > 0:28:20- You've got...- Ha!- Thanks very much.
0:28:20 > 0:28:24You've got half an hour to go. Girls and boys,
0:28:24 > 0:28:26half an hour of baking time. Thank you.
0:28:26 > 0:28:29- I'm going in.- But, listen, you've... - I've not put the parmesan on.
0:28:29 > 0:28:33OK, yes, good, cheese, cos that was the problem before.
0:28:33 > 0:28:36It was in the mix, now it's not anywhere to be seen.
0:28:36 > 0:28:40- Come on, let's get the parmesan on. - Right, OK.- Come on.
0:28:40 > 0:28:42- Bye, bye, little ones. - Those are looking good.
0:28:42 > 0:28:44Right, that's all you can do now.
0:28:44 > 0:28:46- I can't do anything else. - You've done it.
0:28:46 > 0:28:49The scones should be baked for 15 minutes.
0:28:49 > 0:28:51Any less and they'll be pale and under-baked,
0:28:51 > 0:28:56any more and they might be dry and crumbly.
0:29:10 > 0:29:12Oh, hello. That's a good hollow sound.
0:29:12 > 0:29:16- Isn't that supposed to be good? - You know more than me!
0:29:16 > 0:29:19Judging by these scones, I think there's another talent emerging.
0:29:19 > 0:29:22- Tell me that when I win.- I like your bold...- Wait, IF I win.
0:29:22 > 0:29:24Oh! "When I win!" James Wong.
0:29:24 > 0:29:27- Yeah, the secret Malaysian in me starts coming out.- Look at that.
0:29:27 > 0:29:31- Seven days and he thinks he can just walk off with the prize.- Exactly.
0:29:31 > 0:29:34- We shall see. - Next, croque-en-bouche.
0:29:34 > 0:29:37Well! Crock of something else. We'll see. See you later.
0:29:39 > 0:29:42Bakers, you've got 60 seconds to go.
0:29:42 > 0:29:45I'm going to do it. Dun-de-de-dun, de-de-dun...
0:29:45 > 0:29:47- I'm walking away. - Oh, my God, that's so hot.
0:29:55 > 0:29:58They're OK.
0:29:58 > 0:30:04I'm going in... ten...nine...eight...seven...
0:30:07 > 0:30:09Boom.
0:30:17 > 0:30:19Bakers, time is up.
0:30:20 > 0:30:24No more fiddling with the Parmesan. Time is up.
0:30:29 > 0:30:32The judging for the technical bake is unique.
0:30:32 > 0:30:34Paul and Mary haven't watched the bakers during this challenge
0:30:34 > 0:30:38and have no idea whose scones are whose.
0:30:40 > 0:30:44I think they look a very splendid collection.
0:30:44 > 0:30:47I'm pleasantly surprised. Shall we start with this one?
0:30:47 > 0:30:48It's fairly even.
0:30:50 > 0:30:52Nice colour underneath.
0:30:52 > 0:30:55There's so much cheese gone on there and it's come out and it's gone
0:30:55 > 0:30:58all over the base, but that's going to be a nice taste I think, that one.
0:31:00 > 0:31:01It's nicely baked.
0:31:02 > 0:31:04It's good flavour.
0:31:07 > 0:31:09They're pretty good scones, them.
0:31:09 > 0:31:12Mm, nice, crunchy top.
0:31:12 > 0:31:18Let's move onto this one, where we seem to have...a lot.
0:31:18 > 0:31:21There's some diddy ones. They're not very uniform, are they?
0:31:21 > 0:31:23They're not very uniform.
0:31:31 > 0:31:34The cheese hasn't been evenly distributed in this one.
0:31:35 > 0:31:38And also, it's been slightly overworked,
0:31:38 > 0:31:40so it's quite rubbery, isn't it, as well?
0:31:40 > 0:31:42We've got the 12 here.
0:31:42 > 0:31:46That's got to be the highest ones I've seen.
0:31:46 > 0:31:48- They are beautiful.- They look good.
0:31:48 > 0:31:49They look prize ones.
0:31:52 > 0:31:55I always eat the top first, because I like the crunchy top.
0:31:58 > 0:32:00Those are lovely, aren't they?
0:32:02 > 0:32:04They're very nice looking.
0:32:04 > 0:32:06- Beautiful size. - Nice and soft, well baked.
0:32:06 > 0:32:08Now, finally...
0:32:10 > 0:32:13Well, these are soft.
0:32:14 > 0:32:17Can't see too much cheese in that one.
0:32:18 > 0:32:21I can't find it. There's a little bit, but not a lot.
0:32:21 > 0:32:23Shall we look for it, Paul?
0:32:23 > 0:32:24We'll have a hunt.
0:32:27 > 0:32:28It's very tricky.
0:32:28 > 0:32:31It's stronger in others, but overall it's impressive.
0:32:31 > 0:32:33I think they're very impressive.
0:32:34 > 0:32:38Mary and Paul must now rank the scones, from worst to the best.
0:32:38 > 0:32:40I like the taste of that.
0:32:40 > 0:32:43- I don't like the taste, but like the look of them.- Which ones?
0:32:43 > 0:32:46I can't find the cheese, I just can't find the cheese.
0:32:46 > 0:32:48- Look at the texture. - Where is it?
0:32:50 > 0:32:54It was quite difficult. Who's number four?
0:32:54 > 0:32:56This one.
0:32:57 > 0:32:59Where did you put your cheese?
0:32:59 > 0:33:00It's all in, every single...
0:33:00 > 0:33:01Every single bit.
0:33:01 > 0:33:05I microplaned it, distributed it all the way through.
0:33:05 > 0:33:07The whole lump of cheese is in there.
0:33:07 > 0:33:08You just couldn't find it.
0:33:08 > 0:33:14And, in third place, is this one.
0:33:15 > 0:33:17Whose is this?
0:33:19 > 0:33:23I so don't want to own them, I'm mortified by it.
0:33:23 > 0:33:24They are quite rubbery.
0:33:24 > 0:33:25That's because they're thin.
0:33:25 > 0:33:28The flavour was great, but they were overworked.
0:33:28 > 0:33:31And, now, the second one is here. Who's that?
0:33:32 > 0:33:34Well done, James.
0:33:34 > 0:33:36Very good. They're actually very good.
0:33:36 > 0:33:39The reason why you came second and not in first
0:33:39 > 0:33:43is because the height that was given on the first place was excellent.
0:33:43 > 0:33:45The overall appearance of them were uniformed.
0:33:45 > 0:33:48Just needed a bit more height, but the flavour is fantastic,
0:33:48 > 0:33:50Well done.
0:33:50 > 0:33:53So, obviously in first place, Sarah, well done.
0:33:53 > 0:33:54Well done, Sarah.
0:33:54 > 0:33:57That's a great example of a wholemeal scone,
0:33:57 > 0:34:00lots of flavour, good structure inside, well baked.
0:34:00 > 0:34:02A very nice wholemeal scone.
0:34:02 > 0:34:04Oh, thank you, Paul.
0:34:07 > 0:34:09It's been a game of two halves...
0:34:10 > 0:34:15A really bad half and a really good half, in that order.
0:34:15 > 0:34:18My cheesy scones weren't cheesy enough.
0:34:18 > 0:34:21I used a very fine grater to grate the cheese
0:34:21 > 0:34:24and get the distribution all the way through.
0:34:24 > 0:34:26I think it was so fine that it evaporated in the oven.
0:34:26 > 0:34:30I came second, which is great. First would be better.
0:34:30 > 0:34:35It has been, you know, a proper high to a panicked low.
0:34:35 > 0:34:38But...come out fighting tomorrow.
0:34:48 > 0:34:51It's the second and final day in the first heat
0:34:51 > 0:34:53of The Great Sport Relief Bake Off.
0:34:53 > 0:34:55There's one challenge remaining
0:34:55 > 0:34:58before Mary and Paul decide which one baker
0:34:58 > 0:35:00will earn a place in the final.
0:35:02 > 0:35:08Sarah, her cake wasn't so good and yet she sprung up with the scones.
0:35:08 > 0:35:09They were absolutely beautiful.
0:35:09 > 0:35:12Whereas, Angela was, sort of, the other way around.
0:35:12 > 0:35:13So they're just like this.
0:35:13 > 0:35:16James is interesting, isn't he?
0:35:16 > 0:35:18He's the, sort of, Blumenthal of our team.
0:35:18 > 0:35:20He's the maverick, isn't he?
0:35:20 > 0:35:21It's an open playing field.
0:35:21 > 0:35:24All four of them have got a chance to go through.
0:35:24 > 0:35:26Makes for a very interesting bake today.
0:35:28 > 0:35:31Bakers, this is your last chance to impress the judges
0:35:31 > 0:35:36before they decide which one of you crazy foursome
0:35:36 > 0:35:39is going to go through to The Great Sport Relief Bake Off final.
0:35:39 > 0:35:43It's your showstopper challenge.
0:35:43 > 0:35:48And we're asking you today to bake for us a meringue dessert.
0:35:48 > 0:35:53Now, Mary and Paul are going to be expecting lightness,
0:35:53 > 0:35:54shininess and crispness,
0:35:54 > 0:35:58with fillings which complement the sweetness of that meringue.
0:35:58 > 0:36:03You've got three hours. On your marks...get set...bake.
0:36:06 > 0:36:09The showstopper - the meringue challenge.
0:36:09 > 0:36:12Quite tricky to do, to make a good meringue.
0:36:12 > 0:36:17What we'll be looking for is a nice crisp outside, well presented.
0:36:17 > 0:36:20And when we cut through to the middle, it can be a little bit soft and squidgy.
0:36:20 > 0:36:22It's all about the bake.
0:36:22 > 0:36:24The baking has got to be perfect.
0:36:24 > 0:36:28It's got to have that "wow factor"
0:36:28 > 0:36:30and it's got to taste just as good as it looks.
0:36:30 > 0:36:36A meringue mix starts with the important bit - separating the eggs.
0:36:36 > 0:36:40It's vital that no yolk comes into contact with the egg whites.
0:36:40 > 0:36:41Clear.
0:36:41 > 0:36:42A spec of fat from the yolk
0:36:42 > 0:36:45will stop the proteins in egg whites trapping air
0:36:45 > 0:36:47during the whipping process,
0:36:47 > 0:36:49resulting in a flat, watery meringue.
0:36:51 > 0:36:53One for the yolks, one for the whites.
0:36:53 > 0:36:56When they've made it to the whites stage, they get to go into the big bowl.
0:36:56 > 0:36:59It's like an audition for the eggs.
0:37:01 > 0:37:03That went very well, actually,
0:37:03 > 0:37:06And then you get to go into the big bowl.
0:37:06 > 0:37:07It's like Egg Factor.
0:37:07 > 0:37:10Sarah's bake is named Meringue-a Hart,
0:37:10 > 0:37:12in homage to her onscreen partner.
0:37:12 > 0:37:16She's hoping that a handmade sugar paste face and butterscotch sauce
0:37:16 > 0:37:19will demonstrate that she deserves a place in the final.
0:37:21 > 0:37:25Oops. No, that's a no.
0:37:25 > 0:37:28Oh, I can smell something a bit savoury.
0:37:30 > 0:37:34It's Professor Brainstorm over there. The inventor.
0:37:35 > 0:37:36- Hello, James.- Hello.
0:37:36 > 0:37:38- So, meringues today.- Yes.
0:37:38 > 0:37:41What are you going to be making for us?
0:37:41 > 0:37:44I'm making some mini-meringue nests, but savoury ones.
0:37:46 > 0:37:48James is once again taking a high-risk approach,
0:37:48 > 0:37:51with flavour inspiration from Malaysia
0:37:51 > 0:37:55in his green mango and chilli prawn mini-meringue nests.
0:37:55 > 0:37:59I'm folding in salt and spices into the meringue base itself.
0:37:59 > 0:38:01Right.
0:38:01 > 0:38:02Has a prawn mousse filling.
0:38:02 > 0:38:07It sounds counter intuitive, but ketchup's 40% sugar
0:38:07 > 0:38:09and sweet chilli sauce is 70% sugar.
0:38:09 > 0:38:11So, it's a sweet and savoury combination,
0:38:11 > 0:38:13like sweet and sour sauce, but it works.
0:38:13 > 0:38:17- I think it's very brave, very scientific.- It is.
0:38:17 > 0:38:20This is one of those recipes that could go disastrously wrong...
0:38:20 > 0:38:24- It has. - ..or unbelievably right.
0:38:26 > 0:38:28Once the egg whites are separated,
0:38:28 > 0:38:33they're whisked, until soft peaks that hold their shape begin to form.
0:38:33 > 0:38:37If you overdo it, it all goes "eugh" and goes floppy and that's no good.
0:38:37 > 0:38:40You've got to keep it, sort of, really so it holds together nicely.
0:38:40 > 0:38:44Over-whisking causes the protein in the egg white
0:38:44 > 0:38:46to separate from the water molecules,
0:38:46 > 0:38:49resulting in a limp, dry meringue mix, that will not rise.
0:38:51 > 0:38:55Well my Auntie Ruth is the ninja Swift meringue maker.
0:38:58 > 0:39:01She told me her magic recipe.
0:39:04 > 0:39:06Oh, great. I've got a dead fly in it.
0:39:06 > 0:39:08Nice(!)
0:39:10 > 0:39:12Might put it back in again.
0:39:12 > 0:39:15Might add a little bit of depth to the flavour, little bit of protein.
0:39:15 > 0:39:19Joe's family meringue recipe has a simple raspberry and cream filling,
0:39:19 > 0:39:23but bringing his landscape design skills to his presentation,
0:39:23 > 0:39:27he's hoping to wow with white chocolate lattice work.
0:39:29 > 0:39:30Looking all right?
0:39:30 > 0:39:32- Hello, Joe.- Hello.
0:39:32 > 0:39:33How are you getting on?
0:39:33 > 0:39:35I'm getting on all right.
0:39:35 > 0:39:38- Classic, isn't it? A meringue... - Meringue, raspberries.
0:39:38 > 0:39:39It's a win, win.
0:39:39 > 0:39:42I love raspberries, I love meringue. I didn't want to mess about with it.
0:39:42 > 0:39:45How are you making the raspberry cream?
0:39:45 > 0:39:49It's going to be sweet cream, just with a bit of raspberry sauce.
0:39:49 > 0:39:51Do you want a ripple or...
0:39:51 > 0:39:53If I can get a ripple, I'll do a ripple.
0:39:53 > 0:39:56I'll tell you what that bit's going to be after I've done it.
0:39:56 > 0:39:58- Good luck, Joe.- Thank you very much.
0:40:00 > 0:40:01Yeah, that's good.
0:40:03 > 0:40:07Once soft peaks are formed, the caster sugar is added.
0:40:07 > 0:40:10This sweetens the mix and also stabilises the egg whites,
0:40:10 > 0:40:13helping it to set and keep its shape for longer.
0:40:13 > 0:40:15This is the most important bit, almost. The filling
0:40:15 > 0:40:18and the strawberries and stuff is the easy bit,
0:40:18 > 0:40:21but getting the perfect meringue is obviously really,
0:40:21 > 0:40:25really important and there it is, it's all, it's all cloud-like now.
0:40:25 > 0:40:31Baking fanatic Angela has designed her pavlova with her family in mind.
0:40:31 > 0:40:33The hazelnut meringue is coloured pink for her daughters
0:40:33 > 0:40:38and the filling flavoured with Irish Cream for her husband.
0:40:38 > 0:40:40In the past couple of challenges,
0:40:40 > 0:40:43my presentation hasn't been particularly good,
0:40:43 > 0:40:46so I really want to make an effort today,
0:40:46 > 0:40:50making sure that it looks as good as I think it tastes.
0:40:54 > 0:40:57Once the meringue mix is made , the bakers,
0:40:57 > 0:41:01using additional flavours and colouring, fold them into the mix.
0:41:02 > 0:41:07I have, so far, got Mary Berry's own meringue recipe in here.
0:41:07 > 0:41:11Everything that happens from now on will not be Mary Berry's recipe,
0:41:11 > 0:41:14but I know at least I'm starting from a decent foundation.
0:41:14 > 0:41:21That is a mixture of spice salt, garlic and chilli powder, basically.
0:41:33 > 0:41:35These are like little gardens.
0:41:35 > 0:41:37It's a really nice material to work with, actually.
0:41:41 > 0:41:46This would, literally, be my kids' idea of heaven.
0:41:46 > 0:41:48They've got such sweet teeth, bless them.
0:41:48 > 0:41:52Oh, doesn't that look pretty? Now tell us about that.
0:41:52 > 0:41:55This is my strawberry fall over pavlova, as I like to call it.
0:41:55 > 0:41:58Looks a good meringue and you've got hazelnuts in there?
0:41:58 > 0:42:00Yes, there's hazelnuts in there, as well.
0:42:00 > 0:42:05What you've been so clever about is these hazelnuts,
0:42:05 > 0:42:06you have chopped coarsely.
0:42:06 > 0:42:07If you chop them finely,
0:42:07 > 0:42:12the oil comes out and you won't get such a good texture.
0:42:12 > 0:42:14- You have chopped those the right amount.- Yeah, that's it.
0:42:14 > 0:42:18Every flavour in there, I love, I really love, and I love meringue.
0:42:18 > 0:42:23- If you nail this one...- Oh!- ..it's going to be very special to eat.
0:42:23 > 0:42:26You've got to nail the bake, it's all about the bake.
0:42:26 > 0:42:27Good luck.
0:42:27 > 0:42:28- No pressure.- Good luck.
0:42:28 > 0:42:30No pressure. Thank you very much. OK.
0:42:30 > 0:42:33I'm going in.
0:42:33 > 0:42:35Begin at 70...
0:42:35 > 0:42:39The perfect meringue is all down to taste.
0:42:39 > 0:42:42Do you like it to have it crispy on the outside? Crispy, crispy?
0:42:42 > 0:42:43Crispy, chewy?
0:42:43 > 0:42:46I like to have that little bit of toffee in the middle
0:42:46 > 0:42:49and that comes from a good bake and that starts on a high temperature,
0:42:49 > 0:42:54so once you've stung the outside of your meringue, it forms the crust.
0:42:54 > 0:42:56Once that's done, it's baking the inside,
0:42:56 > 0:42:57then slow that down,
0:42:57 > 0:43:00control your oven and you'll end up with a great meringue.
0:43:00 > 0:43:01There we are.
0:43:01 > 0:43:04Right, reset...minutes.
0:43:04 > 0:43:05One hour.
0:43:07 > 0:43:08Oh.
0:43:08 > 0:43:12The world's largest bake sale was held recently over in America
0:43:12 > 0:43:16and it raised a whopping 50,000.
0:43:16 > 0:43:19How do you make the most bucks from your bakes?
0:43:19 > 0:43:20Grab your notebooks,
0:43:20 > 0:43:23as you're about to discover tips for organising a bake sale
0:43:23 > 0:43:25for Sport Relief.
0:43:25 > 0:43:29It's important that you make varieties of cakes and biscuits
0:43:29 > 0:43:33that people recognise. Things like lemon drizzle cake,
0:43:33 > 0:43:36Victoria sandwich, cup cakes.
0:43:36 > 0:43:38Everybody loves cup cakes.
0:43:38 > 0:43:39Go for crowd pleasers.
0:43:39 > 0:43:42People want to buy things that they like to eat,
0:43:42 > 0:43:44maybe a version of what they have at home.
0:43:44 > 0:43:47I think tray bakes are perfect for a bake sale,
0:43:47 > 0:43:50because they're easily transportable and you can cut them
0:43:50 > 0:43:52into squares and they're perfect to sell for everybody.
0:43:52 > 0:43:54Make small things, so that you can make loads.
0:43:54 > 0:43:56It raises more for charity.
0:43:56 > 0:43:59Loaves will only go for a certain amount,
0:43:59 > 0:44:02but you can make 24 scones in the same time.
0:44:02 > 0:44:05Do things that you like baking, cos if you like baking and eating them,
0:44:05 > 0:44:08chances are someone else will enjoy them.
0:44:08 > 0:44:11Remember when the cakes are on display, they've got to look good.
0:44:11 > 0:44:15I'd say my top tip for a bake sale is lots of little cakes
0:44:15 > 0:44:18that people can take away and you can't beat a bit of glitter.
0:44:18 > 0:44:21Put glitter on and everybody loves them.
0:44:21 > 0:44:26One of my tips on a charity bake - get tasters in front of every bake,
0:44:26 > 0:44:29get people into the table, once they're there - sell, sell, sell.
0:44:29 > 0:44:33Baking is an ideal way to make money for any charity.
0:44:33 > 0:44:36Make and bake what you're good at and sell it to everybody,
0:44:36 > 0:44:38and more - enjoy it!
0:44:49 > 0:44:50Oh, interesting.
0:44:50 > 0:44:55The meringues have been baking on a low heat for 50 minutes.
0:44:55 > 0:44:58They're tiny, so I don't think they need as much time as other ones
0:44:58 > 0:45:01and I'm trying to not make them a biscuit.
0:45:01 > 0:45:05I want a bit of sticky Pavlovay stuff in the centre, a little bit.
0:45:05 > 0:45:10Ladies and gents, we are just over halfway in this,
0:45:10 > 0:45:11the meringue dessert showstopper.
0:45:11 > 0:45:15Oh, wow, they look amazing. What about you and your piping?
0:45:15 > 0:45:17They're a bit boring.
0:45:17 > 0:45:19Oops, coming.
0:45:19 > 0:45:21De, de, de, dah. Stop.
0:45:21 > 0:45:26The classic way to achieve a perfectly chewy meringue
0:45:26 > 0:45:28is to turn the heat off
0:45:28 > 0:45:31then let the meringue slowly cool and dry out in the oven.
0:45:31 > 0:45:32The thing is, there's no way of telling.
0:45:32 > 0:45:34This is the gamble.
0:45:34 > 0:45:37Hang on, you're not meant to cool them out, you're meant to leave them in.
0:45:39 > 0:45:41Oh, no! Get them back in, quick sticks.
0:45:41 > 0:45:42Other one.
0:45:42 > 0:45:44On the top, back in, in.
0:45:46 > 0:45:48Well, this is a bit different from yesterday.
0:45:48 > 0:45:50This looks very orderly.
0:45:50 > 0:45:54Well, since Cheese Sconegate, I'm feeling a bit more confident.
0:45:54 > 0:45:56Tell us what you're up to.
0:45:56 > 0:45:58I'm going to make butterscotch sauce
0:45:58 > 0:46:02and then I'm going to flambe the rum.
0:46:02 > 0:46:03How are you going to do that?
0:46:03 > 0:46:06- Set fire to it.- How? - With a match.
0:46:06 > 0:46:09- Have you done that before? - Once, at home.
0:46:09 > 0:46:10- What happened?- Burnt my arm.
0:46:10 > 0:46:14It splattered on the tiles behind the cooker.
0:46:14 > 0:46:16I wiped it and I put my arm through the flame.
0:46:16 > 0:46:18- How did it end up here? - It was spitting.
0:46:18 > 0:46:22You added it hot, it was spitting and then you added the rum and "phoof".
0:46:22 > 0:46:25I think it sounds extremely dangerous.
0:46:25 > 0:46:27I mean if you want a little bit of rum in there,
0:46:27 > 0:46:29add less rum and don't flambe it.
0:46:29 > 0:46:31Oh, OK.
0:46:31 > 0:46:33You're doing a meringue, as well?
0:46:33 > 0:46:35Yes, I'm doing three tiers of chocolate meringue.
0:46:35 > 0:46:37- OK.- Where is this meringue?
0:46:37 > 0:46:38It's in the oven.
0:46:38 > 0:46:40Can I come and have a look at it?
0:46:40 > 0:46:44Yeah, course you can. Mary, Mary Berry, my meringue.
0:46:44 > 0:46:45It looks pretty good.
0:46:45 > 0:46:47They look good, do they?
0:46:47 > 0:46:50Bakers, this is the news, you've got 15 minutes to go.
0:46:50 > 0:46:53That's a quarter of an hour to go.
0:47:00 > 0:47:01I'm not looking at everybody else.
0:47:01 > 0:47:05I'm just focussing on what I'm going to do, really.
0:47:10 > 0:47:16I am caramelising sugar, but it's taking for ever.
0:47:16 > 0:47:18The process of making butterscotch sauce needs patience.
0:47:18 > 0:47:22As Sarah discovers, stirring causes the sugar's molecules to collide,
0:47:22 > 0:47:25joining together, to form large crystals.
0:47:25 > 0:47:27I'm so bored of making this.
0:47:27 > 0:47:31With the entire pan full of unusable crystallised sugar,
0:47:31 > 0:47:34Sarah has no choice but to start again.
0:47:34 > 0:47:37Next time I'm not going to stir it, I'm just going to shake it.
0:47:39 > 0:47:42Is this some Swifty lattice work I see before me?
0:47:42 > 0:47:46It is. Garden trellising, on a minute scale.
0:47:46 > 0:47:47You've got a good handle on that.
0:47:55 > 0:47:57I think that's it, isn't it?
0:47:57 > 0:48:01Once the sugar and butter have finally melted,
0:48:01 > 0:48:02the cream is added.
0:48:02 > 0:48:04Go.
0:48:04 > 0:48:09But to stop it curdling, it should be stirred in slowly off the heat.
0:48:09 > 0:48:12Oh my... You see, look, that's just an absolute disaster.
0:48:14 > 0:48:18There is nothing to see here.
0:48:18 > 0:48:19Let's have a look.
0:48:19 > 0:48:22But, look, look, look. I did do this one earlier.
0:48:22 > 0:48:23Is that better?
0:48:23 > 0:48:25That's all right. What's wrong with that?
0:48:25 > 0:48:27It's not a nice colour, it's a bit too brown.
0:48:27 > 0:48:29- It's butterscotch.- OK.
0:48:29 > 0:48:31Add more cream and it'd get lighter wouldn't it?
0:48:31 > 0:48:33OK, yeah.
0:48:33 > 0:48:36Ten minutes to go, bakers. Ten quite small minutes to go.
0:48:44 > 0:48:47If you turn it over, bang the bottom,
0:48:47 > 0:48:52it should always be a hollow sound, but I ain't banging this.
0:48:52 > 0:48:56This is like my first-born child I'm treating it, at the moment.
0:48:56 > 0:48:59I don't want... Oh, look what I did?
0:49:01 > 0:49:04I've pretty much got every piece of the assembly line done.
0:49:04 > 0:49:07One thing I haven't thought about is the way I'm going to present it,
0:49:07 > 0:49:09like, what I'm going to present it on.
0:49:09 > 0:49:12I've seen some banana leaves in the ground and I've got a knife,
0:49:12 > 0:49:14so I'm going to see if I can get one.
0:49:18 > 0:49:23Fortunately, there's just one leaf on the whole plant, check that out.
0:49:23 > 0:49:27I think I've pretty much done everything within my power
0:49:27 > 0:49:30to show off today for the judges.
0:49:31 > 0:49:36You've got two minutes till you need to get your meringues on display.
0:49:36 > 0:49:37Two minutes to go.
0:50:02 > 0:50:06I've just remembered that I was meant to put some pistachios in,
0:50:06 > 0:50:10but hopefully they'll forget about that.
0:50:15 > 0:50:17That's her hair.
0:50:29 > 0:50:31I'm actually working in the freezer.
0:50:37 > 0:50:39Bakers, your time is very much up.
0:50:39 > 0:50:41Please step away from your meringues.
0:50:41 > 0:50:44Time's up.
0:50:46 > 0:50:49The Sport Relief bakers have done all they can.
0:50:52 > 0:50:55Their fate now rests in the hands of the judges.
0:50:57 > 0:51:01For three of them, their journey will soon be over,
0:51:01 > 0:51:04as only one can make it through to the final.
0:51:07 > 0:51:09Angela, please.
0:51:12 > 0:51:13That looks lovely.
0:51:13 > 0:51:19It is a hazelnut meringue, Irish Cream and strawberry pavlova.
0:51:19 > 0:51:21I actually like the way it looks.
0:51:21 > 0:51:23The colours are delicate.
0:51:23 > 0:51:28You would expect to see more definition on the swirls
0:51:28 > 0:51:30but you do have the peaks in there.
0:51:30 > 0:51:32Looks very good.
0:51:32 > 0:51:34The meringue is chewy.
0:51:34 > 0:51:36It's a lovely chewy meringue.
0:51:37 > 0:51:41The reason why it hasn't got a shine on it is that it's gone
0:51:41 > 0:51:43a little bit runny.
0:51:43 > 0:51:44It's a beautiful thing.
0:51:44 > 0:51:47- Is it?- Yeah.
0:51:47 > 0:51:49Two more mouthfuls and he's finished it!
0:51:49 > 0:51:50Well done, Angela.
0:51:50 > 0:51:51Thank you very much.
0:51:57 > 0:51:59It's a "Meringue-A Hart".
0:51:59 > 0:52:06It looks like a meringue bombe, you know, the way it's been built up.
0:52:11 > 0:52:12It's lovely and chocolatey,
0:52:13 > 0:52:16but I wouldn't know that there was a caramel filling
0:52:16 > 0:52:18and I can't taste the rum.
0:52:18 > 0:52:24Chocolate can be quite claggy, but the filling in it has balanced it,
0:52:24 > 0:52:26- to give you that wetness on the palate.- Oh, so it's a good thing?
0:52:26 > 0:52:29- It's a good thing.- It's lovely.
0:52:29 > 0:52:31It tastes delicious, but not a perfect presentation.
0:52:31 > 0:52:36Cracks all round, but the flavour - absolutely delicious.
0:52:36 > 0:52:39- Thank you.- Well done. - Thank you very much.
0:52:43 > 0:52:46These are Joe's Unforgettable Meringues,
0:52:46 > 0:52:50with lovely melted chocolate decorations.
0:52:50 > 0:52:53It is very warm and I saw them sailing along,
0:52:53 > 0:52:56but with the heat, they've gone down.
0:52:56 > 0:52:59I think they all look very professional, all equal sized.
0:52:59 > 0:53:02The piping is very good.
0:53:02 > 0:53:04You wanted to do a raspberry cream inside it.
0:53:04 > 0:53:07Is that the raspberry cream inside it?
0:53:07 > 0:53:10Yeah, it's very delicately flavoured with raspberry.
0:53:10 > 0:53:13Were you going to put some pistachio on there?
0:53:13 > 0:53:16I decided not to. I wasn't sure it would work. I made a late call.
0:53:16 > 0:53:18That's not a raspberry cream.
0:53:18 > 0:53:22That's a cream with raspberries on it. Different thing.
0:53:22 > 0:53:23That meringue is superb.
0:53:23 > 0:53:29Crispy, shiny, stable. It's a lovely meringue, it really is.
0:53:29 > 0:53:34However, it's been filled with cream, with a few raspberries on top,
0:53:34 > 0:53:36but the meringue, nevertheless, is very good.
0:53:36 > 0:53:38- Thank you very much.- Well done.
0:53:44 > 0:53:49They're mini savoury meringues, with green mango and chilli prawns.
0:53:49 > 0:53:52Now these were to be a meringue dessert.
0:53:52 > 0:53:53Mm.
0:53:53 > 0:53:57I've discovered that dessert is from the 16th-Century French
0:53:57 > 0:54:00for end of the meal and is not necessarily sweet.
0:54:02 > 0:54:04Well researched.
0:54:15 > 0:54:16Come on, say something.
0:54:18 > 0:54:21Delicious, but I don't know where the meringue fits in.
0:54:21 > 0:54:23OK.
0:54:23 > 0:54:26It doesn't work. The meringue has gone wet because of the filling.
0:54:26 > 0:54:28Yes.
0:54:28 > 0:54:30On the other side, the filling is stunning,
0:54:30 > 0:54:34but, two together, it's a huge no from me, unfortunately.
0:54:34 > 0:54:37The topping is delicious. I would love that in a canape.
0:54:37 > 0:54:39Yeah.
0:54:39 > 0:54:42On a tiny bagel, with drinks.
0:54:42 > 0:54:44As a pie or even as a Cornish pasty.
0:54:44 > 0:54:47- Everything but a meringue. - That's what they're saying.
0:54:47 > 0:54:49Very exciting for us to see
0:54:49 > 0:54:52and you've been the bravest of all of you.
0:54:52 > 0:54:54Yes.
0:54:54 > 0:54:55APPLAUSE
0:54:58 > 0:55:02Mary and Paul must now look back over the last two days
0:55:02 > 0:55:05to decide who will go through to the final.
0:55:07 > 0:55:10Are there any of this four that immediately say to you
0:55:10 > 0:55:11they're not contenders?
0:55:11 > 0:55:15James is, obviously, as far as I was concerned, it just didn't work.
0:55:15 > 0:55:17It was two different dishes.
0:55:17 > 0:55:22He has a stunning topping, but a meringue dessert it isn't.
0:55:22 > 0:55:23If I move onto Sarah.
0:55:23 > 0:55:27A little bit of a mess, as a three-tier volcano thing goes.
0:55:27 > 0:55:30The butterscotch really didn't come through.
0:55:30 > 0:55:32Which leaves us with the other two, Angela and Joe.
0:55:32 > 0:55:36For me, I thought that meringue was too safe.
0:55:36 > 0:55:39It's not what he said he would do, he hasn't used raspberry cream.
0:55:39 > 0:55:42The nest is a great, great meringue. Don't get me wrong,
0:55:42 > 0:55:44it tastes great but, simple.
0:55:44 > 0:55:46They were perfection to look at.
0:55:46 > 0:55:48They were the only meringues that were shiny.
0:55:48 > 0:55:49You had specified shiny.
0:55:49 > 0:55:51A very good example of meringue.
0:55:51 > 0:55:53Tell us about Angela's pavlova.
0:55:53 > 0:55:55It is not an absolutely perfect meringue,
0:55:55 > 0:55:58because it had these nuts in it and it sort of dropped back,
0:55:58 > 0:56:01but the flavour was, hint of flavour...
0:56:01 > 0:56:03The flavour was stunning.
0:56:03 > 0:56:05..I mean the flavour is absolutely lovely.
0:56:05 > 0:56:07But, technically, he was very good.
0:56:07 > 0:56:10I'm afraid it's up to you two to decide.
0:56:27 > 0:56:31So, bakers, first of all, a huge thank you to all four of you
0:56:31 > 0:56:34for turning up to support Sport Relief.
0:56:34 > 0:56:37But as you know, we can only take one person with us
0:56:37 > 0:56:40to The Sport Relief Bake Off final.
0:56:40 > 0:56:45So, I'm delighted to announce that Paul and Mary have decided
0:56:45 > 0:56:47that the person who will be joining us
0:56:47 > 0:56:50for The Sport Relief Bake Off final is...
0:57:01 > 0:57:03..Angela.
0:57:03 > 0:57:04Well done.
0:57:08 > 0:57:12Oh.
0:57:12 > 0:57:14Oh.
0:57:14 > 0:57:17I can't believe that I've just got through
0:57:17 > 0:57:20on my favourite programme on the TV.
0:57:20 > 0:57:21I'm in a bit of shock.
0:57:21 > 0:57:24I've got about 15 different emotions running through me brain.
0:57:27 > 0:57:30'I really wanted to come back for the finals.'
0:57:30 > 0:57:31I surprised myself actually.
0:57:31 > 0:57:34I got a little bit emotional, internally, for a little bit.
0:57:34 > 0:57:38I like doing my odd Victoria sponge to much acclaim
0:57:38 > 0:57:42and everyone saying I'm fantastic, but really, no.
0:57:42 > 0:57:45I will never make butterscotch sauce again as long as I live.
0:57:45 > 0:57:48I've learnt something, you know, about baking.
0:57:48 > 0:57:50I feel like a better baker as a result of it.
0:57:50 > 0:57:51It's been brilliant.
0:57:51 > 0:57:53Mummy, they picked me.
0:57:55 > 0:57:57Ah.
0:57:57 > 0:57:58This is just heat one.
0:57:58 > 0:58:01We've still got another two heats to go before the final.
0:58:01 > 0:58:04I'm really looking forward to this ranking up, up, up, up.
0:58:04 > 0:58:07This is only going to get better.
0:58:07 > 0:58:08Next time...
0:58:08 > 0:58:09Oh, no.
0:58:09 > 0:58:11It's heat two and the competition's hotting up,
0:58:11 > 0:58:13with four new bakers...
0:58:13 > 0:58:15Aye, yeah. Isn't that lovely?
0:58:15 > 0:58:18..tackling Mary Berry's technical challenge...
0:58:18 > 0:58:20It's not supposed to have a well in the middle, is it?
0:58:20 > 0:58:23..her banana and chocolate chip loaf, with chocolate icing...
0:58:23 > 0:58:25That's what's going in my piping bag.
0:58:25 > 0:58:28..and creating a show-stopping layered cake.
0:58:28 > 0:58:31I'd have another piece of that. I would.
0:58:31 > 0:58:33For batter or worse...
0:58:33 > 0:58:35Oh, no, it's broken.
0:58:35 > 0:58:37..only one can rise above the rest.
0:58:37 > 0:58:41Our winning baker coming with us into the final
0:58:41 > 0:58:43of The Great Sport Relief Bake off is...
0:58:43 > 0:58:48Feeling inspired to bake to raise money for Sport Relief?
0:58:48 > 0:58:53Go to bbc.co.uk/sportrelief to find out how you can do your bit to help.
0:58:57 > 0:59:00Subtitles by Red Bee Media Ltd
0:59:00 > 0:59:03E-mail subtitling@bbc.co.uk