Episode 3 The Great Sport Relief Bake Off

The unassuming art of home baking

has raised huge amounts of money for decades for charity,

so we've persuaded some familiar faces to clock off from their day jobs,

don the apron and join us in a two-day marathon of baking

to support Sport Relief 2012.

-It's time for the last heat...

-Oh!

-..in the Great Sport Relief Bake Off.'

-Oh, no!

I know it's only baking but it's dead important.

Ta-da!

-Each heat has seen four well known personalities...

-Oh, my God!

-..tackle three classic Bake Off challenges.

-It's like Egg Factor.

-Last time...

-Forward, side, back, side.

-..Arlene Phillips went to pieces.

-It's so not fair, I'm telling you.

-And Radio Four's Fi Glover...

-That's delicious.

Oh!

Booked her place... in the grand final.

I think tonight I'll go home and lie down with a copy of Mary Berry's book

just kind of attached to my face.

Yeah!

-This time...

-Oh, how brilliant.

-..four more face the judges.

-No soggy bottoms here.

But who will crumble under the pressure?

I'm powerless to do anything at the moment.

Whose coffee and walnut cake will be technically perfect?

Oh, my God.

Who will be king or queen of tarts?

-And who will snatch the last available place...

-Sweet.

..in the Great Sport Relief Bake Off final?

It's embarrassing to say but I've never baked a cake before.

It's the final heat in the Great Sport Relief Bake Off.

Hoping to take the last available place in the grand final are...

journalist and presenter Anita Rani,

reporter for the One Show and star of India On Four Wheels.

This year, Sport Relief is all about going that extra mile.

For me, this is like going an extra thousand miles.

Historian and archaeologist Alex Langlands,

driving force behind the Victorian and Edwardian Farms.

You won't catch me in the kitchen

baking a cake and icing it and decorating it.

I'm much more likely to be making a functional loaf of bread.

This is going to be a challenge for me.

Singer turned fashion designer Pearl Lowe.

I'm competitive. It would be fantastic to win

but it's quite hard with baking

because sometimes it goes amazingly right

and other times it's just a disaster.

And veteran weatherman Alex Deakin.

Last night I didn't sleep very well at all.

Very, very nervous, very anxious,

but I think the scariest thing about today

will be having the baking judged by baking royalty.

Welcome, Sport Relief Bakers.

This is your first chance to impress our judges -

Paul "It's over-baked" Hollywood

and Mary "More lethal than beri-beri" Berry.

It's time for the signature bake.

This is your opportunity to try out those home recipes

that you feel confident about baking.

And we're going to ask you today to cook

something of a national treasure and a wartime classic, a crumble.

You've got one and a half hours to complete this challenge.

On your marks, get set, bake.

The classic British crumble is traditionally made with a sweet fruit filling,

but it can also be a savoury dish.

In this signature challenge, the bakers are free to use any ingredients they wish,

but must create their own original recipe.

Due to a crumble being a basic bake, there's no place to hide from us.

We are looking for perfection.

A flavour that comes through strongly in the actual base,

and I'm looking for a crumble that's crispy, golden

and the whole thing is well baked together.

I'm expecting great things from this heat.

We've got very different recipes, very different techniques.

All these people are well known in their own right, but can they bake?

I was petrified this morning

but, now that I'm in my zone, I've relaxed a little bit.

I love sharp, tart desserts and, particularly, crumble,

and pineapple, although it's very sweet, also has that...kick.

It's a kick-ass fruit.

Anita's a confident cook who enjoys experimenting with flavours.

Her pineapple and blackberry crumble

will be topped with oats, almonds and coconut,

but it's the twist to her filling that she hopes to impress with.

A capful.

On she goes.

Yeah! Oh, how brilliant.

That smells good. Hello.

Hello, Anita. Can you tell us a bit about your crumble, please?

This is pineapple and blackberries,

but I flambeed the pineapple in dark rum

and I've added ginger because I love rum and ginger.

I love pineapple myself. Pineapple crumble should be interesting.

You can treat it the same as rhubarb because you've got that bite.

It's knowing when to stop the bake and soften that pineapple enough so it's edible.

It's a tricky...it's quite tricky. I'm looking forward to this one.

-Good luck, Anita.

-Thank you.

Pre-cooking a crumble filling requires careful judgment.

Adding liquid such as wine or soft fruit at this stage

will add a stronger flavour, but there is a risk that the fruit will overcook in the oven,

and therefore have no texture.

If it's too sloppy, it'll come through the crumble.

I quite like a bit of that but I don't think the judges do.

It's often best to add soft fruit raw so that it doesn't disintegrate.

I'm just going to add the spices in a muslin sack

and they'll impart their flavour

without doing any serious dental damage.

At home, I just fish them out, but I thought this was a bit safer.

Alex Deakin's baking a plum and blackberry crumble

flavoured with cinnamon and mulled red wine.

It's a family favourite he learnt from his mum who was a cookery teacher.

Alex, what are you brewing in there? It looks like a pair of underpants.

-It does, actually.

-What's going on?

-Well, that's my secret ingredient.

I hoped you wouldn't bring that up. It's passed down through Deakins, generation, generation.

-Underpants crumble?

-It's my granny's old underpants.

I've never really cooked under quite this pressure before.

Alex Langlands is the only baker

whose crumble contains no soft fruits whatsoever.

I'm not really big on sweet food. A good apple crumble,

I will wolf that down with the appropriate amount of custard.

But, at the same time, if you asked me to cook,

I'm invariably going to go for a savoury dish.

Alex's savoury crumble has a layered filling

of marrow, pumpkin, onion and tomato passata.

How are you going to bring out the flavours?

I'm roasting off the pumpkin, that's the idea.

The marrow - notoriously bland. I'm going to slice this thinly and hope to layer it.

I'm just going to... you guys, how do you like spicy? What do you go for?

-Whole chilli? Half chilli?

-It's up to you.

-It's up to my...?

-It's your choice.

-OK.

So just a bit of flavour in the tomato sauce.

-Well done to think of something different.

-Let's hope it works.

Good luck. Look forward to trying this one.

A basic crumble topping is a hand-mixed blend of flour, butter and sugar.

During the Second World War, when ingredients were scarce,

it was created as a substitute for a pastry topping.

Flour, almonds, coconut, sugar, oats.

The bakers are free to add any additional ingredients they wish

but, as they add them, they must be careful not to overwork the mix,

as this will make it form a short pastry, ruining any chance of a crumbly texture.

I used to do another plum crumble but, for this, I thought it needed to have a bit more flavour.

Pearl's classic crumble topping

hides a uniquely festive plum filling.

I love Christmas and I love all the food, all the spices.

I used to drink a lot of mulled wine and spiced cider and things

but I don't drink any more - I haven't drank for seven years.

I put it in my food instead.

A keen home baker,

mother of four Pearl's plum filling has been flavoured with red wine,

a vanilla pod, nutmeg, cinnamon and star anise,

but her crumble is just a basic flour, butter and sugar.

So, Pearl, why did you decide to keep it simple?

There's so much going on inside, if I put cinnamon in the topping

it would just be too much, so I've kept it really simple.

But what I have found with this crumble, there's not enough crumble on the top,

so I've made double, because I like quite a lot of crumble.

-There's quite a lot of liquid so...

-It will seep through.

-Doesn't that look a glorious colour?

-I love it.

Bakers, you're halfway through your crumble challenge.

It's 45 minutes you've got left and I hope you're not crumbling.

Don't pat it down.

A crumble needs enough time in the oven to become crisp on top...

There you go baby.

..but without overcooking its filling to a texture of sludge.

-Any last words to your crumble as it goes in?

-Bake well.

Bake well. Perfect.

A difficult call that Alex Langlands is running out of time to make.

Alex is really not managing his time very well.

There's a lot going on in that crumble. That concerns me a lot.

And he's done something quite unusual with the marrow.

Exactly as they were, with the skin on, it'll be far too tough.

You've got 30 minutes on the crumble clock.

Cook, my beauty.

It's estimated there are 700,000 young people in the UK

who are caring for a parent, a sibling or sometimes both.

Now there are charities out there which aim to put a smile on their faces.

Some of them use a bit of baking as their secret ingredient.

You may think that this group here are preparing for their very own bake sale.

There is more to this than meets the eye

because, here, baking has a different benefit.

This is a group of young carers,

aged between nine and 16. All look after a parent or siblings.

Family Action is just one of the many young carers' projects part-funded by Sport Relief.

It gives youngsters valuable support,

a chance to learn new skills and, above all, to have fun.

I've heard that baking is a firm favourite.

Guys, who here has ever baked before?

-ALL: Me!

-All of you, literally.

-Yep, I'm the master.

-Are you the master.

-Yeah.

You have to beat his.

14-year-old Gevontay cares for his mum. He's putting his new baking skills to great use.

What have you made before?

-I've made a birthday cake.

-Right. Who was the birthday cake for?

My friend, my cousin, actually.

-What flavour was it?

-It was vanilla.

-Did it go well, the birthday cake?

Yes, he thanked me a lot.

Aaron, what a few baked before?

Gingerbread men and stuff.

-Did they turn out well?

-Yes.

I like the double spoon action that we've got going on here.

Gevontay, that could catch on. How is it going over here?

-It's brilliant.

-What are you doing?

-Vanilla and chocolate.

Nine-year-old Hassan cares for his mum and he has a baking dream.

-I want to open cake restaurant.

-You'd open a cake restaurant?

-That's a really good... So you sit down, you get a menu and it's all cakes?

-Yes.

First course, cakes.

Main course, cakes.

Pudding, cakes. Why do you like coming here, then?

It's fun. I enjoy it.

The cakes are baked.

This is one of the best cakes that has ever been made.

And they've come out of the oven, all shapes and sizes.

That is absolutely unique. That is the thinnest cake I've ever seen in my life.

That is delicate, beautiful. Mary Berry would be very proud of that.

-Right, do you want to start decorating, guys.

-Yeah!

What has gone in there? How is that going to work?

Look at that, that looks absolutely gorgeous.

Do you mind if I have a little taste of this, is that OK, lads?

It's good that, isn't it? Right, bakers, I've got one question.

Is it baking cool?

ALL: Yeah!

Our home baking can help raise much-needed money for Sport Relief to support projects like this one.

To find out how, just go to...

It doesn't look pretty. It's staying in for a little bit longer.

I'm a little bit unhappy because it coming out of the sides.

Bakers, you've got five minutes until crumble crunch time.

I cut my timings quite fine.

There's a big stack of crumble on top

that needs to really cook through. I've got to cook it,

so I'm powerless to do anything at the moment.

TIMER BLEEPS

Oh, dear.

Oh, dear. It doesn't look all that pretty, does it?

It's making a nice noise. It's sizzling in there.

Bakers, that's it. Your Sport Relief signature challenge is now over.

Time's up, cease with your crumbling.

It's judgement time in the signature bake.

-Hello, Alex.

-Hiya.

-It's bubbled up just a little bit, hasn't it?

-Just a little bit, yes.

-There's so much liquid from the fruits that it's turned to mush inside.

-Right.

Blackberries cook in no time, so it's really better to put the blackberries in the end.

I like the top. I think it goes well, the crumble's good.

I think the spices really come through from that bag you had in there.

-But it has broken down a lot.

-Too much.

I think that looks most inviting

and you were very sensible, you added your blackberries at the last minute.

-Mmm.

-I think it's a nice crumble.

-Right.

-The crumble tastes as a crumble should but you've that little extra interest of the coconut.

-Yes.

It's the first time I've ever had a pineapple crumble.

-And I hope it's not the last time.

-Oh, wonderful.

I think it looks good.

-I'd like to see a bit more crunch on that crumble.

-Right.

It needs another five/ten minutes to get the crust really crispy.

-You've left the skin on the marrow.

-Yeah.

-And it's tough.

-All right, OK.

What you've essentially got there, is a ratatouille. It tastes great.

This is my first savoury crumble experience. It's delish.

I think it works as a flavour, but as a texture, as a crumble,

-I don't think it works, because you haven't got a crumble.

-OK.

It's a lovely colour.

It's a pity there's a bit too much liquid, it bled through there.

-It's stunning.

-Oh, thank you.

Really tasty. The wine has baked and created a treacle,

and that chewiness really works well.

That's lovely. I'd have that again.

-It's a lovely mixture.

-Mmm.

Thank you.

I'm in shock at the moment, because Paul said it was stunning and Mary said it was delicious.

I am a bit frustrated that I didn't get it in the oven earlier

and get that crumble crisped up.

I am pretty disappointed with my performance on that bake overall.

Silly mistakes... For the next round, I need to raise my game.

One bake under my belt, done, tick.

I feel relieved that it's over.

But technical, show-stopper, I've got a lot of work ahead of me.

The Sport Relief bakers' next challenge is strictly controlled.

They have no idea what they'll be asked to produce.

Bakers here we are for the infamous surprise technical challenge.

Now, these are always judged blind so, with the greatest respect, Paul and Mary please leave the tent.

Now, we're asking you today to make a coffee and walnut cake

and it's Mary Berry's recipe.

The judges are going to be looking for two very even layers

of light, moist sponge, filled with a gorgeous, smooth, buttery, coffee-flavoured icing.

You've got one-and-a-half hours, very good luck with this.

On your marks, get set...bake!

Each baker has been given identical ingredients and a recipe with some details missing.

Er, right.

The rest is down to them.

This was my worst nightmare. It's embarrassing to say but I've never baked a cake before.

Coffee and walnut cake.

It's a classic recipe.

All very simple, everything measured into the bowl

and beaten together, just until it's smooth.

Not too complicated and a great cake to use for fundraising.

Mmm, instantly pick up that walnut.

Soft, gentle coffee from the buttercream

and that gorgeous sponge as well.

What we'll be looking for is an evenly baked sponge,

classic buttercream icing, flavoured with a little coffee essence.

It wants to be divided equally between the middle and the top

and decorated with walnut halves.

I'll line these two tins.

I've got to find a way to line this.

I've never done this before, but I read it.

I've just done that, folded it and cut slats in.

When you sit it in your cake tin,

the slatted bits...

It works.

The theory works in practice.

I've never used baking paper before, I always put it straight in.

How precise do these have to be?

Probably a bit more precise than that.

The coffee and walnut cake is a variation on the Victoria sponge.

It's an all-in-one recipe that combines, butter, flour, eggs

and sugar.

100 grams... When I heard it was coffee and walnut cake,

I was semi-relieved, but also a bit scared.

I was quite pleased it was cake, but not that pleased about coffee and walnut.

I'm not really a big coffee and walnut cake fan.

Two eggs.

It doesn't say, just put them in.

I take it we take them out of the shells?

The recipe demands that they add one level teaspoon of baking powder.

Adding the slightest amount too much could result in an unpleasant taste

and a sunken cake.

I'm really not used to the sort of precision baking here.

So, I'm learning on the job.

"Baking precision..."

Precision...

The judges are looking for a lightly-flavoured cake.

Adding too much coffee essence will make it too dark and bitter.

I love coffee, that's good.

It's more pressure because, if it's a cake and it's Mary Berry's,

you know her recipes never go wrong.

If you mess it up, then you've done something really wrong.

Oh, my God.

What's happening, my love?

I'm not sure.

It just looks a weird texture.

-Look, do you see what I mean?

-Yeah.

I have done everything right.

Over-mixing the batter at this stage can cause an uneven finish when baked.

OK, that's looking like a cake mix, but is there enough air in it?

If too much air is whipped in...

..once in the oven, the air could expand to a size

that the gluten structure of the cake can't support.

HE LAUGHS

Oh, enough, already.

I haven't used that. There's an instrument here...

Because I don't use it at home,

so, you know, maybe it was unwise of me, but...

50 grams of walnuts.

OK, start again. This is why I don't like technical equipment.

It seems to have a mind of its own. Is that going to be enough?

It doesn't look enough to me.

To ensure a uniform appearance and even bake across both layers,

the mixture must be divided equally between the two tins.

This one feels heavier than this one, but...

Oh, blooming heck, it's cake. It's a cake, just do it.

It just looks a bit messy.

Also, with the walnuts, you can't get it straight.

It's all a bit bubbly.

Oh! I think it's rubbish.

The bakers have to ensure that they have not only enough baking time...

Oh, I'm not sure which one.

I'm going to put them in the top.

..but enough time to cool and decorate their cakes.

Please rise.

I'll give it 20 and then I'll check them.

That's what I do at home.

The cakes must be filled and topped with a buttercream icing.

I'm more used to sieving sand on archaeological sites,

looking for finds.

Oh, no, I've gone over now.

Oh, what does it hurt to have a little more icing sugar in there.

The recipe requires that the butter and icing sugar mix

is flavoured with two tablespoonfuls of coffee essence

and then beaten until completely smooth.

Oh!

That's a good work-out.

Is that smooth enough?

It's sweet.

This is looking disastrous because all of my icing

is now in the whisk.

I think, if I can get it out of the whisk...

OK, we're getting somewhere.

Sport Relief bakers, half of your time has passed.

45 gone, 45 minutes to go.

The recipe doesn't include an exact baking time.

I don't know...

-That's OK.

-They look good.

-They're rising.

-Nice colour.

-Why is it so serious? We're baking cakes!

-I know, I know.

-How is this so serious?

-Look at us, we're hunched.

Ooh, no, no, no, no. That was far too soft.

I don't, I know nothing about cake baking,

but that felt really, really soft.

The paper has made it go a bit weird on one side.

What can you do, huh?

What can you do?

I should have cut the paper.

-Good, good.

-I'm happy. I'm happy.

They're not sinking.

I think it looks awful. It should taste OK.

It just doesn't look very nice!

To ensure the icing doesn't run,

the cakes should be completely cool before the butter cream is applied.

This is the crucial bit, make it look pretty,

which I'm always going to fall down on,

but I'm quite happy with the cake.

So, so far, yeah, it's a lot better than the crumble.

Bakers, you've got three minutes to finish the coffee and walnut cakes

and then mount them onto a stand.

This is hard. This is pressure.

Don't know how much to put in the middle.

I love having well filled middles.

I'm nearly there. Finishing line is in sight.

Only the other day I was plastering a wall.

I'm just going to go symmetrical...with the walnuts!

'Well, I bet it tastes nice but it just looks a bit rustic.

'I'm trying to make it look pretty with a heart,'

-but I think I'm making it worse!

-SHE LAUGHS

This is where it goes wrong, isn't it?

It's not going anywhere.

My hands aren't big enough.

OK, this is bad.

Pull ever so slowly...yeah.

-Phew!

-HE LAUGHS

OK, bakers...your time is up.

Leave the stands, move away from the work.

The judging for the technical bake is different from the other challenges,

as Paul and Mary haven't watched the bakers make their cakes

and have no idea whose cake is whose.

Paul and Mary, please, come in.

Well, well, well.

Yeah, I think we'd better get going. I mean obviously, yeah.

First of all we're going to taste them all.

Shall we start from this side, Mary?

Well this one's got the right ratio between the icing...

the equal amount on the top and in the middle.

Flavour's good, coffee's good, walnuts coming through.

-It's a little dry.

-I think it could have been slightly over-baked.

OK, number two.

This one's been slightly over mixed.

It's too light and it's tried to stick to the side.

The texture of that one is pretty good.

I'm just getting loads of baking powder coming through...

-and I think that's sunk as well.

-I was wondering whether it has sunk

and that would be the raising agent rising up

and before it sets, down it goes.

If we move on to this next...erm, coffee cake,

there's too much coffee in there for a start.

And it's a very close texture.

Perhaps over beaten.

Shaky hand when the coffee's gone in there.

Flavour, it's gone off.

You can taste the zing in it, you can taste it.

And when the recipe says, "Eight halves of walnut,"

-these have been chopped.

-That's a definite, "See me!"

Come back after class!

-PAUL LAUGHS

-Yes.

Now, this one, I actually quite like the look of this one.

I think it's fairly even. The bake's fairly good.

And this one has still got a nice give in it. It's not a dry crust.

It's been baked for the right amount of time.

And as I break into that it goes down softly.

It's got a good balance of the coffee in there as well,

in the icing and in the mix.

Paul and Mary must now decide which baker showed the best technical ability with their cake.

That's quite a neat bake whereas this one is rough.

Oh it is rough.

And who can move one step closer to the final?

In fourth place is, unfortunately, this one.

-Who made this one? Is this you, Pearl?

-I just had a disaster.

I should have started again.

-You had too much coffee in that cake, as well.

-Really?

It's considerably darker than the others.

Oh, I think it's just cos it didn't rise properly.

No, it's definitely, it's definitely...

And the third one is this one.

You had a problem with the baking powder.

Did it say tablespoon or teaspoon?

-Teaspoon.

-Oh.

I thought I was getting a zing through!

Alex, did you put a tablespoon of baking powder?

I don't know, that sort of rings a bell.

It certainly rang a bell with my tongue!

In second place is this one.

It's very good. Bit aerated on the mix,

-probably less mixing, but a good effort. Well done.

-Thank you.

And this one, I think it would win a prize at the village show.

Beautifully evenly baked,

a very professional finish and you should be very proud.

Thank you.

The best thing about today has got to be having Mary Berry tell me

that my cake would win best in show.

That's, that's just brilliant.

That's going to be one of the highlights of my life!

I came second, which I'm VERY pleased about,

but I actually thought they were really quite harsh

with their comments. I wasn't expecting that at all.

That was my worst nightmare just now,

like, having to be judged for something that had gone horribly wrong.

I was REALLY trying hard, it just failed miserably.

I think tomorrow I've got to have the bake of my life.

If I really pull my finger out, stick to the ingredients,

get the timings right, I think I've got a chance.

Come on, rise to your own challenge and support Sport Relief 2012.

You can go to:

to find out how you can run your own brilliant bake sale

and raise a bit of dough.

It's the second day in the third and final heat

of The Great Sport Relief Bake Off.

So, judges, who do we think

might possibly come forward and make it into the Sport Relief final?

I think it's quite an open playing field.

-Pearl's got a bit of work to do to catch up.

-She has.

So she's gone from the sublime to slightly downhill,

so today, obviously, she needs to pull herself right back.

What about Anita? She had a very good crumble.

Anita, if she nails it today, she's going to do extremely well,

but I'm hoping that the lads will come through

and challenge that title.

-Pearl could come up as well, you know.

-She could.

Good morning, bakers. You lovely quartet, welcome back.

This is your final challenge.

It's the showstopper,

which is really your chance to show off to the judges

and prove to them that you deserve a place in that great Sport Relief Bake Off final.

What Mary and Paul are asking you to do today

is to make 24 individual sweet tarts.

OK, they should be small and delicate,

with super-thin pastry that is well baked.

You've got three-and-a-half hours on the clock,

so for the last time, bakers, on your marks, get set, bake.

Today's showstopper challenge requires our bakers to make

two batches of 12 individual sweet tarts.

Showcasing two different flavour combinations.

'It's all about consistency in the bake.'

We're looking for a crispy base, a beautiful filling

and topped with something that is elegant and filled with finesse.

The first job for the bakers is to make their sweetcrust pastry.

It's made using the same ingredients as shortcrust, but has the addition of sugar.

They're free to add any additional ingredients to flavour their pastry.

Pearl's keeping it simple with a traditional sweet crust.

Imaginative Alex Langlands is adding rosemary

Anita and Alex Deakin are adding cocoa powder.

'There's just so many variables with pastry,'

you just don't know how it's going to come out.

The worst bit is when you add the eggs and the moisture

and see when it comes together

cos you can so easily just make it too wet.

The sugar in the pastry dough slows down the formation of gluten strands,

making it delicate and difficult to work with.

I'm really pushing myself with these tarts.

I've actually never made this type of pastry before.

It's beginning to show, I think.

Alex Langlands is once again taking a risk with his inventive recipes.

He's baking fig, caramelised walnuts and honey tarts,

with a rosemary pastry

and nectarine tarts with a traditional sweet crust,

served with a raspberry syrup.

-So, Alex, you're making two pastries.

-Yes, I am.

I've got two pastries on the go, so it's been interesting

because I've already had to add a little bit more flour,

I think, than my ingredients

because it didn't feel like it had the right consistency.

-Do you mix it by hand?

-Yes.

-Did you over-mix it?

I'm slightly worried now that I've,

I'm getting to the point where it's getting too warm.

The fact that you've added the rosemary to that is...

it's quite dangerous, rosemary, because it's SO overwhelming.

I've got a secret ingredient as well, which is my brother's honey

and it's like super, super sweet,

-which is why I've...

-Helped with the rosemary.

-..put a little bit of something else in there.

I love your creative flair, but you've got to be able to come up with the finished article as well.

-That's a big leap.

-Yeah.

I'm feeling quite confident.

I've tried and tested it and even the kids ate it -

my dog ate most of them, but he jumped up and ate them,

-which I was a bit upset about, but...

-SHE LAUGHS

Pearl's hoping the judges also like her family favourites.

Classic lemon meringue tarts made with condensed milk

and glazed strawberry tarts filled with cream cheese.

Hi, Pearl. Is this your sweet paste?

Yeah. I'm doing the same pastry for both because it really works.

I've tried it at home.

I've never had strawberry with cream cheese underneath.

I've had it with creme pat, but not with cream cheese.

Cream cheese is quick and easy and tasty.

So, when you have confidence in something, go for it.

Sweetcrust pastry must be handled as little as possible.

Chilling the dough allows the gluten to relax,

making the dough easier to roll.

Because I've had such a disaster with pastry

cos it's really difficult to use, I've come up with my own method.

So, what I'm going to do is put it into four little patties

and refrigerate them individually,

and then when it comes to rolling I'll take one out at a time,

and then hopefully one of these will make three little tarts.

Anita's spicing things up with chocolate and chilli tarts,

which she's serving alongside jewelled fruit tarts

with cardamom cream.

-Hello, Paul, hello, Mary.

-Hello, Anita.

-Chilli?

-Yes.

-Chilli and chocolate.

I'm a chilli fiend, but I think it works quite well with chocolate.

-You've got cardamom as well, in the other one?

-Yeah, I love cardamom.

Two powerful flavours there and if you do it properly

it should be good, but if you go slightly over...

Just go easy cos we might get knocked out.

I will, I wouldn't want to do that to you, Mary.

-Good luck, see later.

-Thanks, Paul.

After chilling and resting for an hour,

the dough is ready to roll out.

The judges are looking for a thin pastry base

for these small delicate tarts.

This is the bit that takes the time cos it's the fiddly bit,

lining tiny little tart tins

and it doesn't help when your hands are doing a little bit of the shakes!

Ambitious Alex Deakin is aiming high

with his intricately layered pear, custard and frangipane tarts,

and pecan and white chocolate mousse tarts with chocolate pastry.

Every time I've tried this at home it's turned out OK.

So, you know that the one time it won't is when you really need it to.

Just need to prick the bottom...

Only 11 more to go.

The bakers must work quickly.

If the pastry becomes warm and over handled,

the dough will be harder to work with

and the final result tough and chewy.

I'm just slightly worried that as I'm manipulating it here

it's just starting to feel a little bit elastic.

See, that's unusable now.

So...it's...blind baking time.

Blind baking is the term used for weighing down the pastry base

and partially baking before filling.

Without weight the pastry cases could puff up in the oven.

I'm just going to put these in.

And they go in for nine minutes.

Be good.

Go.

Good luck, my friends.

Our modern high streets are awash with tea shops and cafes...

..but before the 1870s they were non-existent.

The best place to grab a cuppa was a coffee house or pub,

both usually exclusively the domain of men...

but in 1878, brother and sister Stuart and Kate Cranston in Glasgow

saw a niche in the market.

Stuart Cranston started up as a tea merchant.

He brought a kettle into his business

and started heating water and let his people taste tea.

This caught on immediately and he then started adding cakes.

So he would give his clients tea and cakes and they would sit at a table

and Kate Cranston really took this idea from Stuart

and then she developed her own tea rooms.

Kate Cranston's plan was to open tea rooms that were clean and respectable

to attract both male and female guests.

She soon had a chain of four establishments.

The Willow Tea Rooms was opened in 1903

and had a very unique selling point.

There was a total separate room here for women

and you paid a penny extra to have tea in this room.

This was solely a room that ladies could come to and have their tea

and talk to their friends.

She was well ahead of her time.

She was a very good businesswoman as well.

By the turn of the 20th century tea shops started appearing in most cities

and chains such as Lyon's and the Aerated Bread Company

became fashionable fixtures on the high street.

Tea rooms provided a place where women of all classes

could acceptably meet each other

and one of the things they started discussing was politics,

and what they all wanted to fight for, and how they could do that.

And so tea and politics began to come together in a very interesting way.

These newly politicised women were swift to get involved in a new movement -

the Women's Social and Political Union,

also known as the Suffragettes.

They regularly met in tea rooms to plan their campaigns to give women the right to vote.

There was a tea room on Oxford Street called Alan's Tea Room

and they actually advertised the use of their function room free to the women's movement

and it's recorded as having been used in 1913

after a very, very big rally in Hyde Park.

Even Emmeline Pankhurst, probably the most prominent of the Suffragettes,

opened a tea room at one point in her life, as did her two daughters,

and it just shows how integral, how important tea was to women in those days

and to the Suffragette movement.

Sport Relief bakers, we are now halfway through this challenge.

You've had an hour and 45...

there's one hour 45 to go.

No, I don't think they're done.

I don't know.

I'm just worried there's not quite the evenness in every tart,

as you can see,

but I'm happy with these, actually. I can work with these.

Look a bit uneven, but they look like chocolate tarts.

Once the cases have been blind baked,

the Sport Relief bakers get on with their fillings.

There she goes.

Anita is infusing her milk and cream with a red hot chilli

for her chocolate mousse.

-I want you to try...

-Yes, oh, hello.

-I've got the hottest chillies in the world.

-Hello.

"Heat rating ten out of ten.

"Officially the world's hottest chilli."

Just put that on your tongue and see what happens.

No heat coming off that one?

Phew, it's, yeah, it's brewing up, near the tonsil region.

Water?

I can feel my cheeks are about to sweat.

Do you know that thing when you start to break out on the...?

But pleasurable, right?

I can't believe she's going to put that in her tart.

With two completely different sets of tarts on the go,

the bakers must manage their timings carefully.

-Being a man of weather...

-Yes.

What is your forecast for your baking today?

You've been a hurricane of activity.

-That's definitely...

-Warm fronts coming in from the east

and scattered showers of icing sugar.

-So followed by a depression, I think.

-That's going to be...

-Oh, no, not followed by depression, Alex, no way.

-No? No.

Not making it easy on himself,

Alex Deakin has decided to prepare a total of five different toppings

that each involve a different process.

Ah, where are we?

The most complicated of which is his white chocolate mousse.

I've practised this a couple of times

and so far, touch wood, they've been OK.

Having dissolved powdered gelatine in warm milk,

he adds it to his melted white chocolate.

To prevent the mixture from turning grainy,

it's crucial the milk and chocolate are the same temperature

and not stirred, but whisked together.

D'oh.

Now that's gone wrong.

So I need to start again.

-So you're doing something with white chocolate?

-Yes.

Is that the mousse?

Yes, the white chocolate mousse, yes,

to go into a dark chocolate pastry case.

-I believe you had a problem with your first mousse?

-Yeah, it went grainy.

-Sensibly you started again.

Although this doesn't look very successful.

-How about having a go with that?

-With the whisk?

-Yeah, it'll break it down a bit more.

-That'll help a bit.

It's always key to try and get the temperatures very similar

-when you're introducing, especially chocolate, to anything.

-Right.

-If you get the temperatures the same, you'll find it easier.

-It'll work.

That's coming right now.

If you get this right, it's going to be a beautiful thing.

OK, thanks.

OK, one false move and this could all go very wrong.

Bakers, you've got 25 minutes left, 25 minutes to go.

And I'm just trying my hardest right now to...

just get them looking a little bit even so they look presentable.

How long have we got?

Bake, my little beauties.

Creme patissiere is not setting.

Alex Langlands is attempting a technically challenging creme patissiere.

I think I might not have got it up to the boil.

Cooked correctly, creme patissiere should be a thick custard-like consistency

that doesn't require baking.

But Alex's is too thin,

so with time running out he resorts to the oven

to try and firm up his mix.

These take half an hour in the oven and we've got 20 minutes left.

Tense, tense is exactly what this is.

As long as they don't break at this stage.

(Oh, no.)

I've had a disaster.

Anita, I heard a gasp.

Look what I've done.

What an idiot!

-You've lost a little...

-I've lost two.

Do you know what I'm going to do?

-I'm just going to serve it as a little half maybe.

-OK.

-It makes them a little bit different.

-Yes.

-I did that.

-And, still, they'll be delicious, that's the key thing.

Also put them at the back of the display.

-Yeah, yeah, I'll try and hide them.

-Yeah?

OK, baking gang, you've got five minutes left. Five minutes to go.

They're very delicate.

Et voila.

I'm going for the vintage look.

You've got two minutes left, bakers.

Two minutes to tidy up those tarts.

BUZZER RINGS

You see that one, that's OK, that's cool isn't it?

That one there, but this one over in this corner,

if you look at that, it's still got a lot of movement in there,

but cos I've run out of time, I'm just going to go with it.

Right, moment of truth then, isn't it?

They don't look very refined, do they?

But they're quite a nice colour. Quite happy with that.

OK, bakers, your time is up.

Please usher your tarts down to the end of the bench.

Thanking you.

Today was like a double marathon and I feel like I've gone,

not just that extra mile, I've gone that extra, like, 30 miles.

I think I've done my best. I'm ready for the criticism.

Nothing can be worse than yesterday.

I'd really like to be in contention with my tarts.

They look all right. If they taste all right, who knows?

It's tough competition. Everyone's pastries are looking amazing.

Would I like to go through to the final?

At this stage it probably would be quite nice.

For three of these bakers, this is the end of the bake-off road.

Mary and Paul will now judge each baker's offering individually

before deciding who will win a place in the final.

I've made a lemon meringue tart and a cream cheese and strawberry tart.

Pearl, those look so pretty.

And you went for something not too complicated.

Pastry on the strawberry, the colour of it looks a bit light.

It is under baked.

It's a shame.

And it could do with a little more of the glaze.

You see, you've just brushed it very, very lightly

and it would have been nice to have a little bit more.

Is this the same pastry or a different one?

-Same pastry.

-It is the same one.

All the flavours are great.

It's a bit stodgy, the lemon, but the pastry, it's missing the bake

-and it's just slightly over-worked, but it's thin though.

-I mean the great thing is to have thin pastry

-and you've certainly achieved that.

-Thank you. Thanks very much.

There is a white chocolate mousse tart

with pecans and a chocolate base,

and a pear and custard and almond tart.

Oh, and no soggy bottoms here!

Pear, I got the texture in the pear.

Didn't get the flavour in the pear, which is a bit of a shame actually

because the work that's gone into that is a lot.

These are so pretty.

What a professional finish you've got.

I love that pastry. The pastry is delicious.

Chocolate comes through.

You've got the mousse right.

It's beautifully light and you had to work at that, didn't you?

Overall the bakes of them are good, they're well consistent.

Yeah, I like them. Well done.

Thank you.

OK, so, the chilli chocolate tarts,

I made a chocolate pastry to go with those

and I put cardamom in these fruit tarts in the creme patissiere.

What a pretty presentation.

I think the idea is very, very clever.

It's all down to the taste on this one.

Shall we try this one then?

The filling tastes gorgeous.

The cardamom in there is perfect,

doesn't overwhelm it, I was worried about that.

However, the only thing I would pull you up on

is the texture of that cream, it's too thin.

It needs to be thicker.

Let's move onto the other one that I was worried about as well,

-which is the chilli chocolate.

-Good luck.

SHE PANTS

-It's fine for me. Is it for you?

-Absolutely superb.

That pastry is superb and the chocolate is delicious, it melts,

and then you've got this beautiful heat coming through.

This chocolate chilli, perfect in every way. Well done.

We are converted. Thank you very much.

We've got here a nectarine, raspberry and creme patissiere tart

and then here we've got the fig and caramelised walnut tarts

with some mascarpone cheese on top.

Quite chewy.

The pastry isn't quite done for me.

Funnily enough the rosemary is not overpowering.

I was really worried about you putting that fresh rosemary in.

Balance is perfect, that was tricky...

but it's been messed up with that pastry.

It's been worked far, far too much.

Looking at the tarts here, I would have skinned the fruit.

Obviously, there's an issue with the cream here.

The custard disintegrated because essentially it's still liquid.

-Fruit's nice, nectarine's good.

-Something!

But well done on both cases to get the pastry nice and thin.

We've had a lot of thick pastry in our time, haven't we?

And that's wafer thin, well done.

-Right, well, thanks a lot.

-Well done, Alex.

Help you with these.

Mary and Paul must now look back over the bakes

to decide who deserves a place in the grand final.

So let's start with Alex Langlands.

On both counts the pastry was over-worked.

But that was an ambitious...

-It was very ambitious. Probably too ambitious.

-OK.

Let's move on now to Pearl,

who came up with these delightful, pretty creations.

The strawberry one, the pastry,

although beautifully thin, was under-baked.

And then her lemon meringue, the egg yolks made it TOO thick

and it was very cloying.

Both of them are too rubbery.

I mean, by quite a way, you know, you can feel it in your mouth.

Now, on to Alex, Alex D.

Today I thought that his chocolate tart was absolutely delicious.

I thought it looked really professional.

I mean, both of Alex's bakes are a great idea.

I thought the chocolate one with the chocolate base tasted lovely

and, I kid you not, that pastry melts extremely well.

Which leaves us, finally, with Anita.

Lovely presentation, I think she's done very well.

Very short pastry, very short pastry

with lots of chocolate flavour in there.

The issue I have with the fruit one was that the cream was a bit thin.

It needed to be thicker.

So, Mary and Paul, it's now down to you

to decide who's going to make it through

to the big Sport Relief Bake Off Final.

Beautiful bakers, first of all a huge thank you

for giving up so much of your time to support Sport Relief 2012.

The judges have decided that the baker who has really excelled over the last two days

and who will be joining us in the Great Sport Relief Bake Off Final is...

Anita.

ALL: Yeah! THEY APPLAUD

Well done. Well done!

Thank you. Thank you.

Well done to all of you.

Thanks, Paul.

I can't believe it!

'I knew that Anita would go through, I just knew it.'

And Mary just came up to me and said that I had really good thin pastry

and, "Very good, very good try".

So I'm really happy.

Before this experience I always used to buy my pastry,

but now I've got the backing of Mary Berry and Paul Hollywood

I will never buy pastry again.

It is a shame that I'm not coming back for the final,

but you have to say the best person won today.

It's a wicked feeling to be in the final.

My mum will be so chuffed.

She'll be delighted.

What she'll say is, "I knew you'd do it".

We've got a worthy winner.

She has done well in every single challenge.

I just wonder what Anita's going to do in the final.

Next time...

My hands are literally shaking.

..it's the final...

Show me the oven, I'm off.

Fi, Anita and Angela must bake for a bake sale...

-Just in...

-Just in the nick.

Only perfection will do...

Didn't press start on my timer!

It's the toughest decision the judges will have to make.

This is the one that will make or break our bakers.

Oh, goodness me!

They've got to do something spectacular.

Who will be crowned the winner of the Great Sport Relief Bake Off?

Winner is...

Feeling inspired to bake to raise money for Sport Relief?

Go to...

to find out how you can do your bit to help.

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