0:00:02 > 0:00:03The unassuming art of home baking
0:00:03 > 0:00:07has raised huge amounts of money for decades for charity,
0:00:07 > 0:00:12so we've persuaded some familiar faces to clock off from their day jobs,
0:00:12 > 0:00:17don the apron and join us in a two-day marathon of baking
0:00:17 > 0:00:19to support Sport Relief 2012.
0:00:19 > 0:00:23- It's time for the last heat... - Oh!
0:00:23 > 0:00:26- ..in the Great Sport Relief Bake Off.'- Oh, no!
0:00:26 > 0:00:29I know it's only baking but it's dead important.
0:00:29 > 0:00:30Ta-da!
0:00:30 > 0:00:34- Each heat has seen four well known personalities...- Oh, my God!
0:00:34 > 0:00:38- ..tackle three classic Bake Off challenges.- It's like Egg Factor.
0:00:38 > 0:00:42- Last time... - Forward, side, back, side.
0:00:42 > 0:00:46- ..Arlene Phillips went to pieces. - It's so not fair, I'm telling you.
0:00:46 > 0:00:49- And Radio Four's Fi Glover... - That's delicious.
0:00:49 > 0:00:51Oh!
0:00:51 > 0:00:55Booked her place... in the grand final.
0:00:55 > 0:00:59I think tonight I'll go home and lie down with a copy of Mary Berry's book
0:00:59 > 0:01:01just kind of attached to my face.
0:01:01 > 0:01:02Yeah!
0:01:02 > 0:01:04- This time...- Oh, how brilliant.
0:01:04 > 0:01:08- ..four more face the judges. - No soggy bottoms here.
0:01:08 > 0:01:10But who will crumble under the pressure?
0:01:10 > 0:01:12I'm powerless to do anything at the moment.
0:01:12 > 0:01:16Whose coffee and walnut cake will be technically perfect?
0:01:16 > 0:01:17Oh, my God.
0:01:17 > 0:01:20Who will be king or queen of tarts?
0:01:20 > 0:01:23- And who will snatch the last available place...- Sweet.
0:01:23 > 0:01:25..in the Great Sport Relief Bake Off final?
0:01:25 > 0:01:29It's embarrassing to say but I've never baked a cake before.
0:01:55 > 0:01:59It's the final heat in the Great Sport Relief Bake Off.
0:01:59 > 0:02:03Hoping to take the last available place in the grand final are...
0:02:03 > 0:02:05journalist and presenter Anita Rani,
0:02:05 > 0:02:10reporter for the One Show and star of India On Four Wheels.
0:02:10 > 0:02:14This year, Sport Relief is all about going that extra mile.
0:02:14 > 0:02:16For me, this is like going an extra thousand miles.
0:02:16 > 0:02:19Historian and archaeologist Alex Langlands,
0:02:19 > 0:02:23driving force behind the Victorian and Edwardian Farms.
0:02:23 > 0:02:25You won't catch me in the kitchen
0:02:25 > 0:02:28baking a cake and icing it and decorating it.
0:02:28 > 0:02:31I'm much more likely to be making a functional loaf of bread.
0:02:31 > 0:02:33This is going to be a challenge for me.
0:02:33 > 0:02:36Singer turned fashion designer Pearl Lowe.
0:02:36 > 0:02:39I'm competitive. It would be fantastic to win
0:02:39 > 0:02:41but it's quite hard with baking
0:02:41 > 0:02:43because sometimes it goes amazingly right
0:02:43 > 0:02:45and other times it's just a disaster.
0:02:45 > 0:02:47And veteran weatherman Alex Deakin.
0:02:47 > 0:02:50Last night I didn't sleep very well at all.
0:02:50 > 0:02:53Very, very nervous, very anxious,
0:02:53 > 0:02:55but I think the scariest thing about today
0:02:55 > 0:02:58will be having the baking judged by baking royalty.
0:03:01 > 0:03:03Welcome, Sport Relief Bakers.
0:03:03 > 0:03:07This is your first chance to impress our judges -
0:03:07 > 0:03:09Paul "It's over-baked" Hollywood
0:03:09 > 0:03:13and Mary "More lethal than beri-beri" Berry.
0:03:13 > 0:03:15It's time for the signature bake.
0:03:15 > 0:03:18This is your opportunity to try out those home recipes
0:03:18 > 0:03:21that you feel confident about baking.
0:03:21 > 0:03:24And we're going to ask you today to cook
0:03:24 > 0:03:28something of a national treasure and a wartime classic, a crumble.
0:03:28 > 0:03:32You've got one and a half hours to complete this challenge.
0:03:32 > 0:03:35On your marks, get set, bake.
0:03:36 > 0:03:40The classic British crumble is traditionally made with a sweet fruit filling,
0:03:40 > 0:03:43but it can also be a savoury dish.
0:03:43 > 0:03:48In this signature challenge, the bakers are free to use any ingredients they wish,
0:03:48 > 0:03:50but must create their own original recipe.
0:03:50 > 0:03:54Due to a crumble being a basic bake, there's no place to hide from us.
0:03:54 > 0:03:57We are looking for perfection.
0:03:57 > 0:04:00A flavour that comes through strongly in the actual base,
0:04:00 > 0:04:03and I'm looking for a crumble that's crispy, golden
0:04:03 > 0:04:05and the whole thing is well baked together.
0:04:05 > 0:04:08I'm expecting great things from this heat.
0:04:08 > 0:04:12We've got very different recipes, very different techniques.
0:04:12 > 0:04:17All these people are well known in their own right, but can they bake?
0:04:17 > 0:04:20I was petrified this morning
0:04:20 > 0:04:23but, now that I'm in my zone, I've relaxed a little bit.
0:04:23 > 0:04:28I love sharp, tart desserts and, particularly, crumble,
0:04:28 > 0:04:33and pineapple, although it's very sweet, also has that...kick.
0:04:33 > 0:04:35It's a kick-ass fruit.
0:04:35 > 0:04:39Anita's a confident cook who enjoys experimenting with flavours.
0:04:39 > 0:04:41Her pineapple and blackberry crumble
0:04:41 > 0:04:43will be topped with oats, almonds and coconut,
0:04:43 > 0:04:46but it's the twist to her filling that she hopes to impress with.
0:04:48 > 0:04:50A capful.
0:04:50 > 0:04:52On she goes.
0:04:52 > 0:04:56Yeah! Oh, how brilliant.
0:04:56 > 0:04:58That smells good. Hello.
0:04:58 > 0:05:01Hello, Anita. Can you tell us a bit about your crumble, please?
0:05:01 > 0:05:03This is pineapple and blackberries,
0:05:03 > 0:05:05but I flambeed the pineapple in dark rum
0:05:05 > 0:05:08and I've added ginger because I love rum and ginger.
0:05:08 > 0:05:12I love pineapple myself. Pineapple crumble should be interesting.
0:05:12 > 0:05:15You can treat it the same as rhubarb because you've got that bite.
0:05:15 > 0:05:20It's knowing when to stop the bake and soften that pineapple enough so it's edible.
0:05:20 > 0:05:24It's a tricky...it's quite tricky. I'm looking forward to this one.
0:05:24 > 0:05:25- Good luck, Anita.- Thank you.
0:05:28 > 0:05:31Pre-cooking a crumble filling requires careful judgment.
0:05:31 > 0:05:36Adding liquid such as wine or soft fruit at this stage
0:05:36 > 0:05:40will add a stronger flavour, but there is a risk that the fruit will overcook in the oven,
0:05:40 > 0:05:42and therefore have no texture.
0:05:42 > 0:05:45If it's too sloppy, it'll come through the crumble.
0:05:45 > 0:05:48I quite like a bit of that but I don't think the judges do.
0:05:48 > 0:05:53It's often best to add soft fruit raw so that it doesn't disintegrate.
0:05:53 > 0:05:57I'm just going to add the spices in a muslin sack
0:05:57 > 0:05:59and they'll impart their flavour
0:05:59 > 0:06:02without doing any serious dental damage.
0:06:02 > 0:06:06At home, I just fish them out, but I thought this was a bit safer.
0:06:06 > 0:06:09Alex Deakin's baking a plum and blackberry crumble
0:06:09 > 0:06:12flavoured with cinnamon and mulled red wine.
0:06:12 > 0:06:16It's a family favourite he learnt from his mum who was a cookery teacher.
0:06:17 > 0:06:21Alex, what are you brewing in there? It looks like a pair of underpants.
0:06:21 > 0:06:25- It does, actually.- What's going on? - Well, that's my secret ingredient.
0:06:25 > 0:06:30I hoped you wouldn't bring that up. It's passed down through Deakins, generation, generation.
0:06:30 > 0:06:32- Underpants crumble? - It's my granny's old underpants.
0:06:33 > 0:06:37I've never really cooked under quite this pressure before.
0:06:37 > 0:06:39Alex Langlands is the only baker
0:06:39 > 0:06:42whose crumble contains no soft fruits whatsoever.
0:06:42 > 0:06:47I'm not really big on sweet food. A good apple crumble,
0:06:47 > 0:06:51I will wolf that down with the appropriate amount of custard.
0:06:51 > 0:06:54But, at the same time, if you asked me to cook,
0:06:54 > 0:06:57I'm invariably going to go for a savoury dish.
0:06:57 > 0:07:00Alex's savoury crumble has a layered filling
0:07:00 > 0:07:04of marrow, pumpkin, onion and tomato passata.
0:07:04 > 0:07:07How are you going to bring out the flavours?
0:07:07 > 0:07:10I'm roasting off the pumpkin, that's the idea.
0:07:10 > 0:07:14The marrow - notoriously bland. I'm going to slice this thinly and hope to layer it.
0:07:14 > 0:07:18I'm just going to... you guys, how do you like spicy? What do you go for?
0:07:18 > 0:07:20- Whole chilli? Half chilli? - It's up to you.
0:07:20 > 0:07:22- It's up to my...? - It's your choice.- OK.
0:07:22 > 0:07:24So just a bit of flavour in the tomato sauce.
0:07:24 > 0:07:28- Well done to think of something different.- Let's hope it works.
0:07:28 > 0:07:30Good luck. Look forward to trying this one.
0:07:31 > 0:07:36A basic crumble topping is a hand-mixed blend of flour, butter and sugar.
0:07:36 > 0:07:40During the Second World War, when ingredients were scarce,
0:07:40 > 0:07:43it was created as a substitute for a pastry topping.
0:07:43 > 0:07:46Flour, almonds, coconut, sugar, oats.
0:07:46 > 0:07:49The bakers are free to add any additional ingredients they wish
0:07:49 > 0:07:53but, as they add them, they must be careful not to overwork the mix,
0:07:53 > 0:07:58as this will make it form a short pastry, ruining any chance of a crumbly texture.
0:07:59 > 0:08:05I used to do another plum crumble but, for this, I thought it needed to have a bit more flavour.
0:08:05 > 0:08:08Pearl's classic crumble topping
0:08:08 > 0:08:10hides a uniquely festive plum filling.
0:08:10 > 0:08:13I love Christmas and I love all the food, all the spices.
0:08:13 > 0:08:17I used to drink a lot of mulled wine and spiced cider and things
0:08:17 > 0:08:20but I don't drink any more - I haven't drank for seven years.
0:08:20 > 0:08:22I put it in my food instead.
0:08:22 > 0:08:24A keen home baker,
0:08:24 > 0:08:28mother of four Pearl's plum filling has been flavoured with red wine,
0:08:28 > 0:08:31a vanilla pod, nutmeg, cinnamon and star anise,
0:08:31 > 0:08:35but her crumble is just a basic flour, butter and sugar.
0:08:35 > 0:08:38So, Pearl, why did you decide to keep it simple?
0:08:38 > 0:08:43There's so much going on inside, if I put cinnamon in the topping
0:08:43 > 0:08:46it would just be too much, so I've kept it really simple.
0:08:46 > 0:08:51But what I have found with this crumble, there's not enough crumble on the top,
0:08:51 > 0:08:55so I've made double, because I like quite a lot of crumble.
0:08:55 > 0:08:58- There's quite a lot of liquid so...- It will seep through.
0:08:58 > 0:09:02- Doesn't that look a glorious colour? - I love it.
0:09:03 > 0:09:06Bakers, you're halfway through your crumble challenge.
0:09:06 > 0:09:10It's 45 minutes you've got left and I hope you're not crumbling.
0:09:12 > 0:09:14Don't pat it down.
0:09:19 > 0:09:24A crumble needs enough time in the oven to become crisp on top...
0:09:24 > 0:09:25There you go baby.
0:09:25 > 0:09:29..but without overcooking its filling to a texture of sludge.
0:09:29 > 0:09:32- Any last words to your crumble as it goes in?- Bake well.
0:09:32 > 0:09:34Bake well. Perfect.
0:09:34 > 0:09:39A difficult call that Alex Langlands is running out of time to make.
0:09:39 > 0:09:42Alex is really not managing his time very well.
0:09:42 > 0:09:45There's a lot going on in that crumble. That concerns me a lot.
0:09:45 > 0:09:48And he's done something quite unusual with the marrow.
0:09:48 > 0:09:53Exactly as they were, with the skin on, it'll be far too tough.
0:09:57 > 0:10:01You've got 30 minutes on the crumble clock.
0:10:03 > 0:10:04Cook, my beauty.
0:10:06 > 0:10:11It's estimated there are 700,000 young people in the UK
0:10:11 > 0:10:16who are caring for a parent, a sibling or sometimes both.
0:10:16 > 0:10:20Now there are charities out there which aim to put a smile on their faces.
0:10:20 > 0:10:24Some of them use a bit of baking as their secret ingredient.
0:10:31 > 0:10:36You may think that this group here are preparing for their very own bake sale.
0:10:36 > 0:10:38There is more to this than meets the eye
0:10:38 > 0:10:43because, here, baking has a different benefit.
0:10:43 > 0:10:46This is a group of young carers,
0:10:46 > 0:10:50aged between nine and 16. All look after a parent or siblings.
0:10:50 > 0:10:54Family Action is just one of the many young carers' projects part-funded by Sport Relief.
0:10:54 > 0:10:57It gives youngsters valuable support,
0:10:57 > 0:11:00a chance to learn new skills and, above all, to have fun.
0:11:00 > 0:11:03I've heard that baking is a firm favourite.
0:11:03 > 0:11:07Guys, who here has ever baked before?
0:11:07 > 0:11:09- ALL: Me! - All of you, literally.
0:11:09 > 0:11:11- Yep, I'm the master. - Are you the master.- Yeah.
0:11:11 > 0:11:13You have to beat his.
0:11:13 > 0:11:1814-year-old Gevontay cares for his mum. He's putting his new baking skills to great use.
0:11:18 > 0:11:20What have you made before?
0:11:20 > 0:11:24- I've made a birthday cake.- Right. Who was the birthday cake for?
0:11:24 > 0:11:26My friend, my cousin, actually.
0:11:26 > 0:11:29- What flavour was it?- It was vanilla. - Did it go well, the birthday cake?
0:11:29 > 0:11:32Yes, he thanked me a lot.
0:11:32 > 0:11:34Aaron, what a few baked before?
0:11:34 > 0:11:36Gingerbread men and stuff.
0:11:36 > 0:11:38- Did they turn out well?- Yes.
0:11:38 > 0:11:42I like the double spoon action that we've got going on here.
0:11:42 > 0:11:45Gevontay, that could catch on. How is it going over here?
0:11:45 > 0:11:49- It's brilliant.- What are you doing? - Vanilla and chocolate.
0:11:49 > 0:11:53Nine-year-old Hassan cares for his mum and he has a baking dream.
0:11:56 > 0:11:59- I want to open cake restaurant. - You'd open a cake restaurant?
0:11:59 > 0:12:04- That's a really good... So you sit down, you get a menu and it's all cakes?- Yes.
0:12:04 > 0:12:06First course, cakes.
0:12:06 > 0:12:08Main course, cakes.
0:12:08 > 0:12:11Pudding, cakes. Why do you like coming here, then?
0:12:11 > 0:12:15It's fun. I enjoy it.
0:12:15 > 0:12:17The cakes are baked.
0:12:17 > 0:12:19This is one of the best cakes that has ever been made.
0:12:19 > 0:12:24And they've come out of the oven, all shapes and sizes.
0:12:24 > 0:12:29That is absolutely unique. That is the thinnest cake I've ever seen in my life.
0:12:29 > 0:12:34That is delicate, beautiful. Mary Berry would be very proud of that.
0:12:34 > 0:12:38- Right, do you want to start decorating, guys.- Yeah!
0:12:41 > 0:12:44What has gone in there? How is that going to work?
0:12:44 > 0:12:47Look at that, that looks absolutely gorgeous.
0:12:47 > 0:12:51Do you mind if I have a little taste of this, is that OK, lads?
0:12:51 > 0:12:56It's good that, isn't it? Right, bakers, I've got one question.
0:12:56 > 0:12:57Is it baking cool?
0:12:57 > 0:12:59ALL: Yeah!
0:13:01 > 0:13:07Our home baking can help raise much-needed money for Sport Relief to support projects like this one.
0:13:07 > 0:13:11To find out how, just go to...
0:13:16 > 0:13:20It doesn't look pretty. It's staying in for a little bit longer.
0:13:20 > 0:13:25I'm a little bit unhappy because it coming out of the sides.
0:13:27 > 0:13:30Bakers, you've got five minutes until crumble crunch time.
0:13:31 > 0:13:33I cut my timings quite fine.
0:13:33 > 0:13:35There's a big stack of crumble on top
0:13:35 > 0:13:39that needs to really cook through. I've got to cook it,
0:13:39 > 0:13:41so I'm powerless to do anything at the moment.
0:13:43 > 0:13:45TIMER BLEEPS
0:13:45 > 0:13:47Oh, dear.
0:13:49 > 0:13:52Oh, dear. It doesn't look all that pretty, does it?
0:14:09 > 0:14:12It's making a nice noise. It's sizzling in there.
0:14:16 > 0:14:21Bakers, that's it. Your Sport Relief signature challenge is now over.
0:14:21 > 0:14:24Time's up, cease with your crumbling.
0:14:36 > 0:14:40It's judgement time in the signature bake.
0:14:44 > 0:14:45- Hello, Alex.- Hiya.
0:14:49 > 0:14:53- It's bubbled up just a little bit, hasn't it?- Just a little bit, yes.
0:14:53 > 0:14:57- There's so much liquid from the fruits that it's turned to mush inside.- Right.
0:14:57 > 0:15:02Blackberries cook in no time, so it's really better to put the blackberries in the end.
0:15:08 > 0:15:13I like the top. I think it goes well, the crumble's good.
0:15:13 > 0:15:16I think the spices really come through from that bag you had in there.
0:15:18 > 0:15:21- But it has broken down a lot. - Too much.
0:15:26 > 0:15:29I think that looks most inviting
0:15:29 > 0:15:33and you were very sensible, you added your blackberries at the last minute.
0:15:37 > 0:15:41- Mmm.- I think it's a nice crumble. - Right.
0:15:41 > 0:15:47- The crumble tastes as a crumble should but you've that little extra interest of the coconut.- Yes.
0:15:47 > 0:15:50It's the first time I've ever had a pineapple crumble.
0:15:50 > 0:15:54- And I hope it's not the last time. - Oh, wonderful.
0:15:59 > 0:16:01I think it looks good.
0:16:01 > 0:16:04- I'd like to see a bit more crunch on that crumble.- Right.
0:16:04 > 0:16:09It needs another five/ten minutes to get the crust really crispy.
0:16:12 > 0:16:18- You've left the skin on the marrow. - Yeah.- And it's tough.- All right, OK.
0:16:18 > 0:16:21What you've essentially got there, is a ratatouille. It tastes great.
0:16:21 > 0:16:26This is my first savoury crumble experience. It's delish.
0:16:26 > 0:16:29I think it works as a flavour, but as a texture, as a crumble,
0:16:29 > 0:16:34- I don't think it works, because you haven't got a crumble.- OK.
0:16:37 > 0:16:39It's a lovely colour.
0:16:39 > 0:16:44It's a pity there's a bit too much liquid, it bled through there.
0:16:50 > 0:16:53- It's stunning.- Oh, thank you.
0:16:53 > 0:16:57Really tasty. The wine has baked and created a treacle,
0:16:57 > 0:17:00and that chewiness really works well.
0:17:00 > 0:17:02That's lovely. I'd have that again.
0:17:02 > 0:17:04- It's a lovely mixture.- Mmm.
0:17:04 > 0:17:05Thank you.
0:17:08 > 0:17:14I'm in shock at the moment, because Paul said it was stunning and Mary said it was delicious.
0:17:14 > 0:17:17I am a bit frustrated that I didn't get it in the oven earlier
0:17:17 > 0:17:20and get that crumble crisped up.
0:17:20 > 0:17:24I am pretty disappointed with my performance on that bake overall.
0:17:24 > 0:17:28Silly mistakes... For the next round, I need to raise my game.
0:17:28 > 0:17:30One bake under my belt, done, tick.
0:17:30 > 0:17:33I feel relieved that it's over.
0:17:33 > 0:17:38But technical, show-stopper, I've got a lot of work ahead of me.
0:17:45 > 0:17:48The Sport Relief bakers' next challenge is strictly controlled.
0:17:48 > 0:17:51They have no idea what they'll be asked to produce.
0:17:53 > 0:18:00Bakers here we are for the infamous surprise technical challenge.
0:18:00 > 0:18:05Now, these are always judged blind so, with the greatest respect, Paul and Mary please leave the tent.
0:18:07 > 0:18:12Now, we're asking you today to make a coffee and walnut cake
0:18:12 > 0:18:14and it's Mary Berry's recipe.
0:18:14 > 0:18:20The judges are going to be looking for two very even layers
0:18:20 > 0:18:27of light, moist sponge, filled with a gorgeous, smooth, buttery, coffee-flavoured icing.
0:18:27 > 0:18:30You've got one-and-a-half hours, very good luck with this.
0:18:30 > 0:18:32On your marks, get set...bake!
0:18:35 > 0:18:40Each baker has been given identical ingredients and a recipe with some details missing.
0:18:40 > 0:18:42Er, right.
0:18:42 > 0:18:44The rest is down to them.
0:18:44 > 0:18:49This was my worst nightmare. It's embarrassing to say but I've never baked a cake before.
0:18:49 > 0:18:51Coffee and walnut cake.
0:18:51 > 0:18:54It's a classic recipe.
0:18:54 > 0:18:57All very simple, everything measured into the bowl
0:18:57 > 0:19:00and beaten together, just until it's smooth.
0:19:00 > 0:19:04Not too complicated and a great cake to use for fundraising.
0:19:06 > 0:19:10Mmm, instantly pick up that walnut.
0:19:10 > 0:19:13Soft, gentle coffee from the buttercream
0:19:13 > 0:19:15and that gorgeous sponge as well.
0:19:15 > 0:19:19What we'll be looking for is an evenly baked sponge,
0:19:19 > 0:19:24classic buttercream icing, flavoured with a little coffee essence.
0:19:24 > 0:19:27It wants to be divided equally between the middle and the top
0:19:27 > 0:19:30and decorated with walnut halves.
0:19:33 > 0:19:36I'll line these two tins.
0:19:36 > 0:19:40I've got to find a way to line this.
0:19:40 > 0:19:43I've never done this before, but I read it.
0:19:43 > 0:19:47I've just done that, folded it and cut slats in.
0:19:47 > 0:19:51When you sit it in your cake tin,
0:19:51 > 0:19:53the slatted bits...
0:19:53 > 0:19:55It works.
0:19:55 > 0:19:57The theory works in practice.
0:19:57 > 0:20:01I've never used baking paper before, I always put it straight in.
0:20:08 > 0:20:10How precise do these have to be?
0:20:10 > 0:20:13Probably a bit more precise than that.
0:20:15 > 0:20:20The coffee and walnut cake is a variation on the Victoria sponge.
0:20:20 > 0:20:23It's an all-in-one recipe that combines, butter, flour, eggs
0:20:23 > 0:20:25and sugar.
0:20:25 > 0:20:29100 grams... When I heard it was coffee and walnut cake,
0:20:29 > 0:20:31I was semi-relieved, but also a bit scared.
0:20:31 > 0:20:35I was quite pleased it was cake, but not that pleased about coffee and walnut.
0:20:35 > 0:20:38I'm not really a big coffee and walnut cake fan.
0:20:40 > 0:20:42Two eggs.
0:20:42 > 0:20:44It doesn't say, just put them in.
0:20:44 > 0:20:47I take it we take them out of the shells?
0:20:48 > 0:20:52The recipe demands that they add one level teaspoon of baking powder.
0:20:52 > 0:20:56Adding the slightest amount too much could result in an unpleasant taste
0:20:56 > 0:20:58and a sunken cake.
0:20:58 > 0:21:01I'm really not used to the sort of precision baking here.
0:21:01 > 0:21:04So, I'm learning on the job.
0:21:04 > 0:21:06"Baking precision..."
0:21:06 > 0:21:07Precision...
0:21:08 > 0:21:11The judges are looking for a lightly-flavoured cake.
0:21:11 > 0:21:14Adding too much coffee essence will make it too dark and bitter.
0:21:14 > 0:21:16I love coffee, that's good.
0:21:16 > 0:21:20It's more pressure because, if it's a cake and it's Mary Berry's,
0:21:20 > 0:21:22you know her recipes never go wrong.
0:21:22 > 0:21:25If you mess it up, then you've done something really wrong.
0:21:27 > 0:21:29Oh, my God.
0:21:32 > 0:21:34What's happening, my love?
0:21:35 > 0:21:36I'm not sure.
0:21:36 > 0:21:40It just looks a weird texture.
0:21:40 > 0:21:42- Look, do you see what I mean? - Yeah.
0:21:42 > 0:21:44I have done everything right.
0:21:45 > 0:21:50Over-mixing the batter at this stage can cause an uneven finish when baked.
0:21:50 > 0:21:53OK, that's looking like a cake mix, but is there enough air in it?
0:21:53 > 0:21:54If too much air is whipped in...
0:21:56 > 0:21:59..once in the oven, the air could expand to a size
0:21:59 > 0:22:03that the gluten structure of the cake can't support.
0:22:07 > 0:22:09HE LAUGHS
0:22:09 > 0:22:10Oh, enough, already.
0:22:10 > 0:22:14I haven't used that. There's an instrument here...
0:22:14 > 0:22:15Because I don't use it at home,
0:22:15 > 0:22:20so, you know, maybe it was unwise of me, but...
0:22:20 > 0:22:2350 grams of walnuts.
0:22:23 > 0:22:27OK, start again. This is why I don't like technical equipment.
0:22:27 > 0:22:31It seems to have a mind of its own. Is that going to be enough?
0:22:31 > 0:22:34It doesn't look enough to me.
0:22:36 > 0:22:40To ensure a uniform appearance and even bake across both layers,
0:22:40 > 0:22:44the mixture must be divided equally between the two tins.
0:22:44 > 0:22:47This one feels heavier than this one, but...
0:22:50 > 0:22:54Oh, blooming heck, it's cake. It's a cake, just do it.
0:22:54 > 0:22:56It just looks a bit messy.
0:22:56 > 0:22:59Also, with the walnuts, you can't get it straight.
0:23:00 > 0:23:03It's all a bit bubbly.
0:23:03 > 0:23:05Oh! I think it's rubbish.
0:23:08 > 0:23:13The bakers have to ensure that they have not only enough baking time...
0:23:13 > 0:23:15Oh, I'm not sure which one.
0:23:15 > 0:23:17I'm going to put them in the top.
0:23:17 > 0:23:20..but enough time to cool and decorate their cakes.
0:23:20 > 0:23:22Please rise.
0:23:22 > 0:23:24I'll give it 20 and then I'll check them.
0:23:24 > 0:23:25That's what I do at home.
0:23:29 > 0:23:32The cakes must be filled and topped with a buttercream icing.
0:23:32 > 0:23:36I'm more used to sieving sand on archaeological sites,
0:23:36 > 0:23:37looking for finds.
0:23:37 > 0:23:39Oh, no, I've gone over now.
0:23:39 > 0:23:43Oh, what does it hurt to have a little more icing sugar in there.
0:23:45 > 0:23:48The recipe requires that the butter and icing sugar mix
0:23:48 > 0:23:51is flavoured with two tablespoonfuls of coffee essence
0:23:51 > 0:23:54and then beaten until completely smooth.
0:23:54 > 0:23:56Oh!
0:23:56 > 0:23:58That's a good work-out.
0:23:58 > 0:24:00Is that smooth enough?
0:24:04 > 0:24:05It's sweet.
0:24:06 > 0:24:10This is looking disastrous because all of my icing
0:24:10 > 0:24:13is now in the whisk.
0:24:13 > 0:24:16I think, if I can get it out of the whisk...
0:24:20 > 0:24:21OK, we're getting somewhere.
0:24:21 > 0:24:25Sport Relief bakers, half of your time has passed.
0:24:25 > 0:24:2945 gone, 45 minutes to go.
0:24:32 > 0:24:36The recipe doesn't include an exact baking time.
0:24:36 > 0:24:38I don't know...
0:24:38 > 0:24:39- That's OK.- They look good.
0:24:39 > 0:24:42- They're rising.- Nice colour.
0:24:42 > 0:24:44- Why is it so serious? We're baking cakes!- I know, I know.
0:24:44 > 0:24:47- How is this so serious? - Look at us, we're hunched.
0:24:48 > 0:24:51Ooh, no, no, no, no. That was far too soft.
0:24:51 > 0:24:54I don't, I know nothing about cake baking,
0:24:54 > 0:24:58but that felt really, really soft.
0:24:58 > 0:25:01The paper has made it go a bit weird on one side.
0:25:01 > 0:25:04What can you do, huh?
0:25:04 > 0:25:06What can you do?
0:25:06 > 0:25:08I should have cut the paper.
0:25:17 > 0:25:19- Good, good.- I'm happy. I'm happy.
0:25:22 > 0:25:24They're not sinking.
0:25:27 > 0:25:30I think it looks awful. It should taste OK.
0:25:30 > 0:25:34It just doesn't look very nice!
0:25:34 > 0:25:35To ensure the icing doesn't run,
0:25:35 > 0:25:39the cakes should be completely cool before the butter cream is applied.
0:25:40 > 0:25:42This is the crucial bit, make it look pretty,
0:25:42 > 0:25:44which I'm always going to fall down on,
0:25:44 > 0:25:46but I'm quite happy with the cake.
0:25:46 > 0:25:50So, so far, yeah, it's a lot better than the crumble.
0:25:56 > 0:26:01Bakers, you've got three minutes to finish the coffee and walnut cakes
0:26:01 > 0:26:04and then mount them onto a stand.
0:26:04 > 0:26:06This is hard. This is pressure.
0:26:06 > 0:26:08Don't know how much to put in the middle.
0:26:08 > 0:26:12I love having well filled middles.
0:26:13 > 0:26:17I'm nearly there. Finishing line is in sight.
0:26:17 > 0:26:20Only the other day I was plastering a wall.
0:26:20 > 0:26:25I'm just going to go symmetrical...with the walnuts!
0:26:26 > 0:26:30'Well, I bet it tastes nice but it just looks a bit rustic.
0:26:30 > 0:26:33'I'm trying to make it look pretty with a heart,'
0:26:33 > 0:26:35- but I think I'm making it worse! - SHE LAUGHS
0:26:37 > 0:26:39This is where it goes wrong, isn't it?
0:26:43 > 0:26:45It's not going anywhere.
0:26:49 > 0:26:51My hands aren't big enough.
0:26:55 > 0:26:58OK, this is bad.
0:26:59 > 0:27:01Pull ever so slowly...yeah.
0:27:05 > 0:27:08- Phew! - HE LAUGHS
0:27:08 > 0:27:13OK, bakers...your time is up.
0:27:13 > 0:27:16Leave the stands, move away from the work.
0:27:24 > 0:27:27The judging for the technical bake is different from the other challenges,
0:27:27 > 0:27:31as Paul and Mary haven't watched the bakers make their cakes
0:27:31 > 0:27:34and have no idea whose cake is whose.
0:27:41 > 0:27:42Paul and Mary, please, come in.
0:27:45 > 0:27:46Well, well, well.
0:27:46 > 0:27:50Yeah, I think we'd better get going. I mean obviously, yeah.
0:27:50 > 0:27:52First of all we're going to taste them all.
0:27:52 > 0:27:55Shall we start from this side, Mary?
0:27:55 > 0:28:01Well this one's got the right ratio between the icing...
0:28:01 > 0:28:04the equal amount on the top and in the middle.
0:28:09 > 0:28:12Flavour's good, coffee's good, walnuts coming through.
0:28:12 > 0:28:16- It's a little dry.- I think it could have been slightly over-baked.
0:28:16 > 0:28:19OK, number two.
0:28:19 > 0:28:21This one's been slightly over mixed.
0:28:21 > 0:28:24It's too light and it's tried to stick to the side.
0:28:28 > 0:28:32The texture of that one is pretty good.
0:28:32 > 0:28:34I'm just getting loads of baking powder coming through...
0:28:34 > 0:28:39- and I think that's sunk as well. - I was wondering whether it has sunk
0:28:39 > 0:28:42and that would be the raising agent rising up
0:28:42 > 0:28:44and before it sets, down it goes.
0:28:45 > 0:28:49If we move on to this next...erm, coffee cake,
0:28:49 > 0:28:51there's too much coffee in there for a start.
0:28:51 > 0:28:54And it's a very close texture.
0:28:54 > 0:28:55Perhaps over beaten.
0:28:55 > 0:28:58Shaky hand when the coffee's gone in there.
0:29:02 > 0:29:03Flavour, it's gone off.
0:29:03 > 0:29:06You can taste the zing in it, you can taste it.
0:29:06 > 0:29:12And when the recipe says, "Eight halves of walnut,"
0:29:12 > 0:29:15- these have been chopped. - That's a definite, "See me!"
0:29:15 > 0:29:16Come back after class!
0:29:16 > 0:29:19- PAUL LAUGHS - Yes.
0:29:19 > 0:29:22Now, this one, I actually quite like the look of this one.
0:29:22 > 0:29:24I think it's fairly even. The bake's fairly good.
0:29:24 > 0:29:28And this one has still got a nice give in it. It's not a dry crust.
0:29:28 > 0:29:30It's been baked for the right amount of time.
0:29:30 > 0:29:35And as I break into that it goes down softly.
0:29:35 > 0:29:39It's got a good balance of the coffee in there as well,
0:29:39 > 0:29:40in the icing and in the mix.
0:29:40 > 0:29:46Paul and Mary must now decide which baker showed the best technical ability with their cake.
0:29:46 > 0:29:50That's quite a neat bake whereas this one is rough.
0:29:50 > 0:29:51Oh it is rough.
0:29:53 > 0:29:56And who can move one step closer to the final?
0:29:57 > 0:30:01In fourth place is, unfortunately, this one.
0:30:01 > 0:30:04- Who made this one? Is this you, Pearl?- I just had a disaster.
0:30:04 > 0:30:06I should have started again.
0:30:06 > 0:30:09- You had too much coffee in that cake, as well.- Really?
0:30:09 > 0:30:11It's considerably darker than the others.
0:30:11 > 0:30:14Oh, I think it's just cos it didn't rise properly.
0:30:14 > 0:30:16No, it's definitely, it's definitely...
0:30:16 > 0:30:18And the third one is this one.
0:30:18 > 0:30:21You had a problem with the baking powder.
0:30:21 > 0:30:23Did it say tablespoon or teaspoon?
0:30:23 > 0:30:24- Teaspoon.- Oh.
0:30:24 > 0:30:27I thought I was getting a zing through!
0:30:27 > 0:30:30Alex, did you put a tablespoon of baking powder?
0:30:30 > 0:30:32I don't know, that sort of rings a bell.
0:30:32 > 0:30:35It certainly rang a bell with my tongue!
0:30:35 > 0:30:38In second place is this one.
0:30:38 > 0:30:40It's very good. Bit aerated on the mix,
0:30:40 > 0:30:43- probably less mixing, but a good effort. Well done.- Thank you.
0:30:43 > 0:30:47And this one, I think it would win a prize at the village show.
0:30:47 > 0:30:50Beautifully evenly baked,
0:30:50 > 0:30:53a very professional finish and you should be very proud.
0:30:53 > 0:30:54Thank you.
0:30:58 > 0:31:01The best thing about today has got to be having Mary Berry tell me
0:31:01 > 0:31:03that my cake would win best in show.
0:31:03 > 0:31:05That's, that's just brilliant.
0:31:05 > 0:31:07That's going to be one of the highlights of my life!
0:31:07 > 0:31:09I came second, which I'm VERY pleased about,
0:31:09 > 0:31:11but I actually thought they were really quite harsh
0:31:11 > 0:31:14with their comments. I wasn't expecting that at all.
0:31:14 > 0:31:16That was my worst nightmare just now,
0:31:16 > 0:31:19like, having to be judged for something that had gone horribly wrong.
0:31:19 > 0:31:23I was REALLY trying hard, it just failed miserably.
0:31:23 > 0:31:27I think tomorrow I've got to have the bake of my life.
0:31:27 > 0:31:30If I really pull my finger out, stick to the ingredients,
0:31:30 > 0:31:33get the timings right, I think I've got a chance.
0:31:34 > 0:31:41Come on, rise to your own challenge and support Sport Relief 2012.
0:31:41 > 0:31:42You can go to:
0:31:44 > 0:31:48to find out how you can run your own brilliant bake sale
0:31:48 > 0:31:50and raise a bit of dough.
0:31:57 > 0:32:00It's the second day in the third and final heat
0:32:00 > 0:32:02of The Great Sport Relief Bake Off.
0:32:04 > 0:32:08So, judges, who do we think
0:32:08 > 0:32:11might possibly come forward and make it into the Sport Relief final?
0:32:11 > 0:32:13I think it's quite an open playing field.
0:32:13 > 0:32:16- Pearl's got a bit of work to do to catch up.- She has.
0:32:16 > 0:32:18So she's gone from the sublime to slightly downhill,
0:32:18 > 0:32:21so today, obviously, she needs to pull herself right back.
0:32:21 > 0:32:24What about Anita? She had a very good crumble.
0:32:24 > 0:32:27Anita, if she nails it today, she's going to do extremely well,
0:32:27 > 0:32:31but I'm hoping that the lads will come through
0:32:31 > 0:32:33and challenge that title.
0:32:33 > 0:32:37- Pearl could come up as well, you know.- She could.
0:32:37 > 0:32:41Good morning, bakers. You lovely quartet, welcome back.
0:32:41 > 0:32:43This is your final challenge.
0:32:43 > 0:32:44It's the showstopper,
0:32:44 > 0:32:47which is really your chance to show off to the judges
0:32:47 > 0:32:53and prove to them that you deserve a place in that great Sport Relief Bake Off final.
0:32:53 > 0:32:56What Mary and Paul are asking you to do today
0:32:56 > 0:33:00is to make 24 individual sweet tarts.
0:33:00 > 0:33:04OK, they should be small and delicate,
0:33:04 > 0:33:06with super-thin pastry that is well baked.
0:33:06 > 0:33:09You've got three-and-a-half hours on the clock,
0:33:09 > 0:33:16so for the last time, bakers, on your marks, get set, bake.
0:33:20 > 0:33:23Today's showstopper challenge requires our bakers to make
0:33:23 > 0:33:26two batches of 12 individual sweet tarts.
0:33:29 > 0:33:33Showcasing two different flavour combinations.
0:33:35 > 0:33:37'It's all about consistency in the bake.'
0:33:37 > 0:33:40We're looking for a crispy base, a beautiful filling
0:33:40 > 0:33:43and topped with something that is elegant and filled with finesse.
0:33:43 > 0:33:46The first job for the bakers is to make their sweetcrust pastry.
0:33:46 > 0:33:51It's made using the same ingredients as shortcrust, but has the addition of sugar.
0:33:53 > 0:33:57They're free to add any additional ingredients to flavour their pastry.
0:33:57 > 0:34:00Pearl's keeping it simple with a traditional sweet crust.
0:34:00 > 0:34:03Imaginative Alex Langlands is adding rosemary
0:34:03 > 0:34:06Anita and Alex Deakin are adding cocoa powder.
0:34:06 > 0:34:09'There's just so many variables with pastry,'
0:34:09 > 0:34:11you just don't know how it's going to come out.
0:34:11 > 0:34:14The worst bit is when you add the eggs and the moisture
0:34:14 > 0:34:15and see when it comes together
0:34:15 > 0:34:17cos you can so easily just make it too wet.
0:34:17 > 0:34:21The sugar in the pastry dough slows down the formation of gluten strands,
0:34:21 > 0:34:25making it delicate and difficult to work with.
0:34:25 > 0:34:28I'm really pushing myself with these tarts.
0:34:28 > 0:34:30I've actually never made this type of pastry before.
0:34:30 > 0:34:33It's beginning to show, I think.
0:34:33 > 0:34:37Alex Langlands is once again taking a risk with his inventive recipes.
0:34:37 > 0:34:40He's baking fig, caramelised walnuts and honey tarts,
0:34:40 > 0:34:42with a rosemary pastry
0:34:42 > 0:34:45and nectarine tarts with a traditional sweet crust,
0:34:45 > 0:34:47served with a raspberry syrup.
0:34:47 > 0:34:51- So, Alex, you're making two pastries.- Yes, I am.
0:34:51 > 0:34:54I've got two pastries on the go, so it's been interesting
0:34:54 > 0:34:56because I've already had to add a little bit more flour,
0:34:56 > 0:34:58I think, than my ingredients
0:34:58 > 0:35:00because it didn't feel like it had the right consistency.
0:35:00 > 0:35:03- Do you mix it by hand?- Yes. - Did you over-mix it?
0:35:03 > 0:35:05I'm slightly worried now that I've,
0:35:05 > 0:35:07I'm getting to the point where it's getting too warm.
0:35:07 > 0:35:11The fact that you've added the rosemary to that is...
0:35:11 > 0:35:15it's quite dangerous, rosemary, because it's SO overwhelming.
0:35:15 > 0:35:18I've got a secret ingredient as well, which is my brother's honey
0:35:18 > 0:35:20and it's like super, super sweet,
0:35:20 > 0:35:24- which is why I've...- Helped with the rosemary.- ..put a little bit of something else in there.
0:35:24 > 0:35:28I love your creative flair, but you've got to be able to come up with the finished article as well.
0:35:28 > 0:35:31- That's a big leap.- Yeah.
0:35:37 > 0:35:40I'm feeling quite confident.
0:35:40 > 0:35:43I've tried and tested it and even the kids ate it -
0:35:43 > 0:35:46my dog ate most of them, but he jumped up and ate them,
0:35:46 > 0:35:49- which I was a bit upset about, but... - SHE LAUGHS
0:35:49 > 0:35:53Pearl's hoping the judges also like her family favourites.
0:35:53 > 0:35:56Classic lemon meringue tarts made with condensed milk
0:35:56 > 0:35:59and glazed strawberry tarts filled with cream cheese.
0:35:59 > 0:36:03Hi, Pearl. Is this your sweet paste?
0:36:03 > 0:36:06Yeah. I'm doing the same pastry for both because it really works.
0:36:06 > 0:36:07I've tried it at home.
0:36:07 > 0:36:10I've never had strawberry with cream cheese underneath.
0:36:10 > 0:36:12I've had it with creme pat, but not with cream cheese.
0:36:12 > 0:36:14Cream cheese is quick and easy and tasty.
0:36:14 > 0:36:17So, when you have confidence in something, go for it.
0:36:21 > 0:36:24Sweetcrust pastry must be handled as little as possible.
0:36:24 > 0:36:27Chilling the dough allows the gluten to relax,
0:36:27 > 0:36:29making the dough easier to roll.
0:36:29 > 0:36:33Because I've had such a disaster with pastry
0:36:33 > 0:36:37cos it's really difficult to use, I've come up with my own method.
0:36:37 > 0:36:41So, what I'm going to do is put it into four little patties
0:36:41 > 0:36:42and refrigerate them individually,
0:36:42 > 0:36:45and then when it comes to rolling I'll take one out at a time,
0:36:45 > 0:36:50and then hopefully one of these will make three little tarts.
0:36:50 > 0:36:54Anita's spicing things up with chocolate and chilli tarts,
0:36:54 > 0:36:57which she's serving alongside jewelled fruit tarts
0:36:57 > 0:36:59with cardamom cream.
0:36:59 > 0:37:01- Hello, Paul, hello, Mary. - Hello, Anita.
0:37:01 > 0:37:04- Chilli?- Yes.- Chilli and chocolate.
0:37:04 > 0:37:08I'm a chilli fiend, but I think it works quite well with chocolate.
0:37:08 > 0:37:12- You've got cardamom as well, in the other one?- Yeah, I love cardamom.
0:37:12 > 0:37:15Two powerful flavours there and if you do it properly
0:37:15 > 0:37:18it should be good, but if you go slightly over...
0:37:18 > 0:37:20Just go easy cos we might get knocked out.
0:37:20 > 0:37:22I will, I wouldn't want to do that to you, Mary.
0:37:22 > 0:37:24- Good luck, see later.- Thanks, Paul.
0:37:31 > 0:37:33After chilling and resting for an hour,
0:37:33 > 0:37:35the dough is ready to roll out.
0:37:37 > 0:37:40The judges are looking for a thin pastry base
0:37:40 > 0:37:42for these small delicate tarts.
0:37:43 > 0:37:47This is the bit that takes the time cos it's the fiddly bit,
0:37:47 > 0:37:49lining tiny little tart tins
0:37:49 > 0:37:53and it doesn't help when your hands are doing a little bit of the shakes!
0:37:53 > 0:37:56Ambitious Alex Deakin is aiming high
0:37:56 > 0:38:01with his intricately layered pear, custard and frangipane tarts,
0:38:01 > 0:38:04and pecan and white chocolate mousse tarts with chocolate pastry.
0:38:04 > 0:38:07Every time I've tried this at home it's turned out OK.
0:38:07 > 0:38:12So, you know that the one time it won't is when you really need it to.
0:38:12 > 0:38:14Just need to prick the bottom...
0:38:18 > 0:38:19Only 11 more to go.
0:38:19 > 0:38:22The bakers must work quickly.
0:38:22 > 0:38:24If the pastry becomes warm and over handled,
0:38:24 > 0:38:26the dough will be harder to work with
0:38:26 > 0:38:29and the final result tough and chewy.
0:38:29 > 0:38:33I'm just slightly worried that as I'm manipulating it here
0:38:33 > 0:38:37it's just starting to feel a little bit elastic.
0:38:37 > 0:38:38See, that's unusable now.
0:38:56 > 0:39:00So...it's...blind baking time.
0:39:01 > 0:39:05Blind baking is the term used for weighing down the pastry base
0:39:05 > 0:39:08and partially baking before filling.
0:39:09 > 0:39:14Without weight the pastry cases could puff up in the oven.
0:39:14 > 0:39:16I'm just going to put these in.
0:39:17 > 0:39:20And they go in for nine minutes.
0:39:20 > 0:39:21Be good.
0:39:21 > 0:39:22Go.
0:39:23 > 0:39:25Good luck, my friends.
0:39:33 > 0:39:37Our modern high streets are awash with tea shops and cafes...
0:39:39 > 0:39:43..but before the 1870s they were non-existent.
0:39:43 > 0:39:48The best place to grab a cuppa was a coffee house or pub,
0:39:48 > 0:39:51both usually exclusively the domain of men...
0:39:51 > 0:39:57but in 1878, brother and sister Stuart and Kate Cranston in Glasgow
0:39:57 > 0:39:59saw a niche in the market.
0:40:02 > 0:40:05Stuart Cranston started up as a tea merchant.
0:40:05 > 0:40:07He brought a kettle into his business
0:40:07 > 0:40:11and started heating water and let his people taste tea.
0:40:11 > 0:40:15This caught on immediately and he then started adding cakes.
0:40:15 > 0:40:19So he would give his clients tea and cakes and they would sit at a table
0:40:19 > 0:40:22and Kate Cranston really took this idea from Stuart
0:40:22 > 0:40:25and then she developed her own tea rooms.
0:40:25 > 0:40:30Kate Cranston's plan was to open tea rooms that were clean and respectable
0:40:30 > 0:40:33to attract both male and female guests.
0:40:33 > 0:40:37She soon had a chain of four establishments.
0:40:37 > 0:40:40The Willow Tea Rooms was opened in 1903
0:40:40 > 0:40:43and had a very unique selling point.
0:40:43 > 0:40:46There was a total separate room here for women
0:40:46 > 0:40:48and you paid a penny extra to have tea in this room.
0:40:48 > 0:40:53This was solely a room that ladies could come to and have their tea
0:40:53 > 0:40:55and talk to their friends.
0:40:55 > 0:40:56She was well ahead of her time.
0:40:56 > 0:40:58She was a very good businesswoman as well.
0:40:58 > 0:41:03By the turn of the 20th century tea shops started appearing in most cities
0:41:03 > 0:41:07and chains such as Lyon's and the Aerated Bread Company
0:41:07 > 0:41:09became fashionable fixtures on the high street.
0:41:09 > 0:41:13Tea rooms provided a place where women of all classes
0:41:13 > 0:41:15could acceptably meet each other
0:41:15 > 0:41:18and one of the things they started discussing was politics,
0:41:18 > 0:41:22and what they all wanted to fight for, and how they could do that.
0:41:22 > 0:41:27And so tea and politics began to come together in a very interesting way.
0:41:27 > 0:41:32These newly politicised women were swift to get involved in a new movement -
0:41:32 > 0:41:34the Women's Social and Political Union,
0:41:34 > 0:41:37also known as the Suffragettes.
0:41:37 > 0:41:42They regularly met in tea rooms to plan their campaigns to give women the right to vote.
0:41:42 > 0:41:45There was a tea room on Oxford Street called Alan's Tea Room
0:41:45 > 0:41:51and they actually advertised the use of their function room free to the women's movement
0:41:51 > 0:41:54and it's recorded as having been used in 1913
0:41:54 > 0:41:56after a very, very big rally in Hyde Park.
0:41:56 > 0:42:00Even Emmeline Pankhurst, probably the most prominent of the Suffragettes,
0:42:00 > 0:42:04opened a tea room at one point in her life, as did her two daughters,
0:42:04 > 0:42:09and it just shows how integral, how important tea was to women in those days
0:42:09 > 0:42:11and to the Suffragette movement.
0:42:22 > 0:42:28Sport Relief bakers, we are now halfway through this challenge.
0:42:28 > 0:42:30You've had an hour and 45...
0:42:30 > 0:42:32there's one hour 45 to go.
0:42:33 > 0:42:37No, I don't think they're done.
0:42:37 > 0:42:38I don't know.
0:42:40 > 0:42:43I'm just worried there's not quite the evenness in every tart,
0:42:43 > 0:42:45as you can see,
0:42:45 > 0:42:48but I'm happy with these, actually. I can work with these.
0:42:48 > 0:42:52Look a bit uneven, but they look like chocolate tarts.
0:42:52 > 0:42:54Once the cases have been blind baked,
0:42:54 > 0:42:57the Sport Relief bakers get on with their fillings.
0:42:57 > 0:42:58There she goes.
0:42:58 > 0:43:02Anita is infusing her milk and cream with a red hot chilli
0:43:02 > 0:43:05for her chocolate mousse.
0:43:05 > 0:43:06- I want you to try...- Yes, oh, hello.
0:43:06 > 0:43:09- I've got the hottest chillies in the world.- Hello.
0:43:09 > 0:43:11"Heat rating ten out of ten.
0:43:11 > 0:43:14"Officially the world's hottest chilli."
0:43:14 > 0:43:17Just put that on your tongue and see what happens.
0:43:18 > 0:43:20No heat coming off that one?
0:43:20 > 0:43:24Phew, it's, yeah, it's brewing up, near the tonsil region.
0:43:26 > 0:43:28Water?
0:43:28 > 0:43:29I can feel my cheeks are about to sweat.
0:43:29 > 0:43:33Do you know that thing when you start to break out on the...?
0:43:33 > 0:43:34But pleasurable, right?
0:43:34 > 0:43:37I can't believe she's going to put that in her tart.
0:43:39 > 0:43:43With two completely different sets of tarts on the go,
0:43:43 > 0:43:46the bakers must manage their timings carefully.
0:43:47 > 0:43:49- Being a man of weather...- Yes.
0:43:49 > 0:43:53What is your forecast for your baking today?
0:43:53 > 0:43:55You've been a hurricane of activity.
0:43:55 > 0:43:57- That's definitely...- Warm fronts coming in from the east
0:43:57 > 0:44:00and scattered showers of icing sugar.
0:44:00 > 0:44:02- So followed by a depression, I think.- That's going to be...
0:44:02 > 0:44:07- Oh, no, not followed by depression, Alex, no way.- No? No.
0:44:07 > 0:44:08Not making it easy on himself,
0:44:08 > 0:44:12Alex Deakin has decided to prepare a total of five different toppings
0:44:12 > 0:44:15that each involve a different process.
0:44:15 > 0:44:18Ah, where are we?
0:44:18 > 0:44:23The most complicated of which is his white chocolate mousse.
0:44:23 > 0:44:25I've practised this a couple of times
0:44:25 > 0:44:28and so far, touch wood, they've been OK.
0:44:28 > 0:44:30Having dissolved powdered gelatine in warm milk,
0:44:30 > 0:44:34he adds it to his melted white chocolate.
0:44:34 > 0:44:36To prevent the mixture from turning grainy,
0:44:36 > 0:44:39it's crucial the milk and chocolate are the same temperature
0:44:39 > 0:44:42and not stirred, but whisked together.
0:44:42 > 0:44:44D'oh.
0:44:44 > 0:44:47Now that's gone wrong.
0:44:47 > 0:44:49So I need to start again.
0:45:09 > 0:45:11- So you're doing something with white chocolate?- Yes.
0:45:11 > 0:45:12Is that the mousse?
0:45:12 > 0:45:14Yes, the white chocolate mousse, yes,
0:45:14 > 0:45:17to go into a dark chocolate pastry case.
0:45:17 > 0:45:23- I believe you had a problem with your first mousse?- Yeah, it went grainy.- Sensibly you started again.
0:45:23 > 0:45:25Although this doesn't look very successful.
0:45:25 > 0:45:27- How about having a go with that? - With the whisk?
0:45:27 > 0:45:29- Yeah, it'll break it down a bit more.- That'll help a bit.
0:45:29 > 0:45:32It's always key to try and get the temperatures very similar
0:45:32 > 0:45:35- when you're introducing, especially chocolate, to anything.- Right.
0:45:35 > 0:45:38- If you get the temperatures the same, you'll find it easier.- It'll work.
0:45:38 > 0:45:40That's coming right now.
0:45:40 > 0:45:43If you get this right, it's going to be a beautiful thing.
0:45:43 > 0:45:45OK, thanks.
0:45:46 > 0:45:49OK, one false move and this could all go very wrong.
0:45:49 > 0:45:53Bakers, you've got 25 minutes left, 25 minutes to go.
0:45:58 > 0:46:02And I'm just trying my hardest right now to...
0:46:02 > 0:46:08just get them looking a little bit even so they look presentable.
0:46:13 > 0:46:16How long have we got?
0:46:16 > 0:46:17Bake, my little beauties.
0:46:21 > 0:46:24Creme patissiere is not setting.
0:46:24 > 0:46:29Alex Langlands is attempting a technically challenging creme patissiere.
0:46:31 > 0:46:34I think I might not have got it up to the boil.
0:46:34 > 0:46:39Cooked correctly, creme patissiere should be a thick custard-like consistency
0:46:39 > 0:46:43that doesn't require baking.
0:46:43 > 0:46:44But Alex's is too thin,
0:46:44 > 0:46:46so with time running out he resorts to the oven
0:46:46 > 0:46:49to try and firm up his mix.
0:46:52 > 0:46:56These take half an hour in the oven and we've got 20 minutes left.
0:47:03 > 0:47:06Tense, tense is exactly what this is.
0:47:06 > 0:47:09As long as they don't break at this stage.
0:47:20 > 0:47:21(Oh, no.)
0:47:22 > 0:47:23I've had a disaster.
0:47:25 > 0:47:28Anita, I heard a gasp.
0:47:28 > 0:47:29Look what I've done.
0:47:30 > 0:47:31What an idiot!
0:47:31 > 0:47:34- You've lost a little... - I've lost two.
0:47:34 > 0:47:35Do you know what I'm going to do?
0:47:35 > 0:47:38- I'm just going to serve it as a little half maybe.- OK.
0:47:38 > 0:47:41- It makes them a little bit different.- Yes.
0:47:41 > 0:47:45- I did that.- And, still, they'll be delicious, that's the key thing.
0:47:45 > 0:47:47Also put them at the back of the display.
0:47:47 > 0:47:49- Yeah, yeah, I'll try and hide them.- Yeah?
0:47:53 > 0:47:58OK, baking gang, you've got five minutes left. Five minutes to go.
0:48:16 > 0:48:18They're very delicate.
0:48:27 > 0:48:28Et voila.
0:48:31 > 0:48:33I'm going for the vintage look.
0:48:39 > 0:48:42You've got two minutes left, bakers.
0:48:42 > 0:48:45Two minutes to tidy up those tarts.
0:48:45 > 0:48:46BUZZER RINGS
0:48:53 > 0:48:56You see that one, that's OK, that's cool isn't it?
0:48:56 > 0:48:58That one there, but this one over in this corner,
0:48:58 > 0:49:00if you look at that, it's still got a lot of movement in there,
0:49:00 > 0:49:04but cos I've run out of time, I'm just going to go with it.
0:49:23 > 0:49:25Right, moment of truth then, isn't it?
0:49:27 > 0:49:29They don't look very refined, do they?
0:49:29 > 0:49:32But they're quite a nice colour. Quite happy with that.
0:49:39 > 0:49:42OK, bakers, your time is up.
0:49:42 > 0:49:46Please usher your tarts down to the end of the bench.
0:49:46 > 0:49:47Thanking you.
0:49:49 > 0:49:53Today was like a double marathon and I feel like I've gone,
0:49:53 > 0:49:57not just that extra mile, I've gone that extra, like, 30 miles.
0:49:57 > 0:50:01I think I've done my best. I'm ready for the criticism.
0:50:01 > 0:50:03Nothing can be worse than yesterday.
0:50:03 > 0:50:05I'd really like to be in contention with my tarts.
0:50:05 > 0:50:08They look all right. If they taste all right, who knows?
0:50:08 > 0:50:14It's tough competition. Everyone's pastries are looking amazing.
0:50:14 > 0:50:16Would I like to go through to the final?
0:50:16 > 0:50:19At this stage it probably would be quite nice.
0:50:19 > 0:50:24For three of these bakers, this is the end of the bake-off road.
0:50:24 > 0:50:27Mary and Paul will now judge each baker's offering individually
0:50:27 > 0:50:30before deciding who will win a place in the final.
0:50:31 > 0:50:38I've made a lemon meringue tart and a cream cheese and strawberry tart.
0:50:38 > 0:50:40Pearl, those look so pretty.
0:50:40 > 0:50:43And you went for something not too complicated.
0:50:43 > 0:50:48Pastry on the strawberry, the colour of it looks a bit light.
0:50:49 > 0:50:50It is under baked.
0:50:50 > 0:50:52It's a shame.
0:50:52 > 0:50:55And it could do with a little more of the glaze.
0:50:55 > 0:50:57You see, you've just brushed it very, very lightly
0:50:57 > 0:51:00and it would have been nice to have a little bit more.
0:51:00 > 0:51:02Is this the same pastry or a different one?
0:51:02 > 0:51:05- Same pastry.- It is the same one.
0:51:05 > 0:51:08All the flavours are great.
0:51:08 > 0:51:11It's a bit stodgy, the lemon, but the pastry, it's missing the bake
0:51:11 > 0:51:16- and it's just slightly over-worked, but it's thin though.- I mean the great thing is to have thin pastry
0:51:16 > 0:51:20- and you've certainly achieved that. - Thank you. Thanks very much.
0:51:24 > 0:51:27There is a white chocolate mousse tart
0:51:27 > 0:51:30with pecans and a chocolate base,
0:51:30 > 0:51:34and a pear and custard and almond tart.
0:51:36 > 0:51:39Oh, and no soggy bottoms here!
0:51:43 > 0:51:46Pear, I got the texture in the pear.
0:51:46 > 0:51:50Didn't get the flavour in the pear, which is a bit of a shame actually
0:51:50 > 0:51:53because the work that's gone into that is a lot.
0:51:53 > 0:51:54These are so pretty.
0:51:54 > 0:51:56What a professional finish you've got.
0:51:58 > 0:52:01I love that pastry. The pastry is delicious.
0:52:01 > 0:52:03Chocolate comes through.
0:52:03 > 0:52:05You've got the mousse right.
0:52:05 > 0:52:08It's beautifully light and you had to work at that, didn't you?
0:52:08 > 0:52:10Overall the bakes of them are good, they're well consistent.
0:52:10 > 0:52:12Yeah, I like them. Well done.
0:52:12 > 0:52:14Thank you.
0:52:23 > 0:52:26OK, so, the chilli chocolate tarts,
0:52:26 > 0:52:29I made a chocolate pastry to go with those
0:52:29 > 0:52:34and I put cardamom in these fruit tarts in the creme patissiere.
0:52:34 > 0:52:36What a pretty presentation.
0:52:36 > 0:52:39I think the idea is very, very clever.
0:52:39 > 0:52:41It's all down to the taste on this one.
0:52:41 > 0:52:43Shall we try this one then?
0:52:46 > 0:52:49The filling tastes gorgeous.
0:52:49 > 0:52:50The cardamom in there is perfect,
0:52:50 > 0:52:52doesn't overwhelm it, I was worried about that.
0:52:52 > 0:52:54However, the only thing I would pull you up on
0:52:54 > 0:52:56is the texture of that cream, it's too thin.
0:52:56 > 0:52:58It needs to be thicker.
0:52:58 > 0:53:01Let's move onto the other one that I was worried about as well,
0:53:01 > 0:53:04- which is the chilli chocolate.- Good luck.
0:53:07 > 0:53:09SHE PANTS
0:53:09 > 0:53:11- It's fine for me. Is it for you? - Absolutely superb.
0:53:11 > 0:53:16That pastry is superb and the chocolate is delicious, it melts,
0:53:16 > 0:53:18and then you've got this beautiful heat coming through.
0:53:18 > 0:53:22This chocolate chilli, perfect in every way. Well done.
0:53:22 > 0:53:24We are converted. Thank you very much.
0:53:31 > 0:53:38We've got here a nectarine, raspberry and creme patissiere tart
0:53:38 > 0:53:43and then here we've got the fig and caramelised walnut tarts
0:53:43 > 0:53:45with some mascarpone cheese on top.
0:53:50 > 0:53:52Quite chewy.
0:53:52 > 0:53:55The pastry isn't quite done for me.
0:53:55 > 0:53:58Funnily enough the rosemary is not overpowering.
0:53:58 > 0:54:01I was really worried about you putting that fresh rosemary in.
0:54:01 > 0:54:05Balance is perfect, that was tricky...
0:54:05 > 0:54:07but it's been messed up with that pastry.
0:54:07 > 0:54:09It's been worked far, far too much.
0:54:09 > 0:54:15Looking at the tarts here, I would have skinned the fruit.
0:54:15 > 0:54:18Obviously, there's an issue with the cream here.
0:54:18 > 0:54:23The custard disintegrated because essentially it's still liquid.
0:54:23 > 0:54:27- Fruit's nice, nectarine's good.- Something!
0:54:27 > 0:54:30But well done on both cases to get the pastry nice and thin.
0:54:30 > 0:54:33We've had a lot of thick pastry in our time, haven't we?
0:54:33 > 0:54:35And that's wafer thin, well done.
0:54:35 > 0:54:38- Right, well, thanks a lot. - Well done, Alex.
0:54:38 > 0:54:40Help you with these.
0:54:41 > 0:54:44Mary and Paul must now look back over the bakes
0:54:44 > 0:54:47to decide who deserves a place in the grand final.
0:54:49 > 0:54:51So let's start with Alex Langlands.
0:54:51 > 0:54:55On both counts the pastry was over-worked.
0:54:55 > 0:54:56But that was an ambitious...
0:54:56 > 0:54:59- It was very ambitious. Probably too ambitious.- OK.
0:54:59 > 0:55:01Let's move on now to Pearl,
0:55:01 > 0:55:05who came up with these delightful, pretty creations.
0:55:05 > 0:55:06The strawberry one, the pastry,
0:55:06 > 0:55:09although beautifully thin, was under-baked.
0:55:09 > 0:55:13And then her lemon meringue, the egg yolks made it TOO thick
0:55:13 > 0:55:16and it was very cloying.
0:55:16 > 0:55:18Both of them are too rubbery.
0:55:18 > 0:55:21I mean, by quite a way, you know, you can feel it in your mouth.
0:55:21 > 0:55:23Now, on to Alex, Alex D.
0:55:23 > 0:55:28Today I thought that his chocolate tart was absolutely delicious.
0:55:28 > 0:55:30I thought it looked really professional.
0:55:30 > 0:55:33I mean, both of Alex's bakes are a great idea.
0:55:33 > 0:55:36I thought the chocolate one with the chocolate base tasted lovely
0:55:36 > 0:55:39and, I kid you not, that pastry melts extremely well.
0:55:39 > 0:55:41Which leaves us, finally, with Anita.
0:55:41 > 0:55:44Lovely presentation, I think she's done very well.
0:55:44 > 0:55:46Very short pastry, very short pastry
0:55:46 > 0:55:48with lots of chocolate flavour in there.
0:55:48 > 0:55:51The issue I have with the fruit one was that the cream was a bit thin.
0:55:51 > 0:55:52It needed to be thicker.
0:55:52 > 0:55:56So, Mary and Paul, it's now down to you
0:55:56 > 0:55:58to decide who's going to make it through
0:55:58 > 0:56:01to the big Sport Relief Bake Off Final.
0:56:11 > 0:56:16Beautiful bakers, first of all a huge thank you
0:56:16 > 0:56:20for giving up so much of your time to support Sport Relief 2012.
0:56:20 > 0:56:26The judges have decided that the baker who has really excelled over the last two days
0:56:26 > 0:56:32and who will be joining us in the Great Sport Relief Bake Off Final is...
0:56:39 > 0:56:40Anita.
0:56:40 > 0:56:41ALL: Yeah! THEY APPLAUD
0:56:41 > 0:56:44Well done. Well done!
0:56:44 > 0:56:47Thank you. Thank you.
0:56:47 > 0:56:48Well done to all of you.
0:56:48 > 0:56:50Thanks, Paul.
0:56:50 > 0:56:53I can't believe it!
0:56:53 > 0:56:56'I knew that Anita would go through, I just knew it.'
0:56:56 > 0:57:01And Mary just came up to me and said that I had really good thin pastry
0:57:01 > 0:57:04and, "Very good, very good try".
0:57:04 > 0:57:05So I'm really happy.
0:57:05 > 0:57:09Before this experience I always used to buy my pastry,
0:57:09 > 0:57:12but now I've got the backing of Mary Berry and Paul Hollywood
0:57:12 > 0:57:16I will never buy pastry again.
0:57:16 > 0:57:18It is a shame that I'm not coming back for the final,
0:57:18 > 0:57:21but you have to say the best person won today.
0:57:21 > 0:57:25It's a wicked feeling to be in the final.
0:57:25 > 0:57:26My mum will be so chuffed.
0:57:26 > 0:57:28She'll be delighted.
0:57:28 > 0:57:31What she'll say is, "I knew you'd do it".
0:57:31 > 0:57:32We've got a worthy winner.
0:57:32 > 0:57:35She has done well in every single challenge.
0:57:35 > 0:57:38I just wonder what Anita's going to do in the final.
0:57:41 > 0:57:42Next time...
0:57:42 > 0:57:45My hands are literally shaking.
0:57:45 > 0:57:46..it's the final...
0:57:46 > 0:57:49Show me the oven, I'm off.
0:57:49 > 0:57:52Fi, Anita and Angela must bake for a bake sale...
0:57:52 > 0:57:54- Just in...- Just in the nick.
0:57:54 > 0:57:56Only perfection will do...
0:57:56 > 0:57:59Didn't press start on my timer!
0:57:59 > 0:58:02It's the toughest decision the judges will have to make.
0:58:02 > 0:58:05This is the one that will make or break our bakers.
0:58:05 > 0:58:07Oh, goodness me!
0:58:07 > 0:58:09They've got to do something spectacular.
0:58:09 > 0:58:13Who will be crowned the winner of the Great Sport Relief Bake Off?
0:58:13 > 0:58:14Winner is...
0:58:21 > 0:58:24Feeling inspired to bake to raise money for Sport Relief?
0:58:24 > 0:58:27Go to...
0:58:27 > 0:58:29to find out how you can do your bit to help.
0:58:50 > 0:58:53Subtitles by Red Bee Media Ltd
0:58:53 > 0:58:56E-mail subtitling@bbc.co.uk