0:00:02 > 0:00:04Hello. Well, Mel and Sue have rather foolishly entrusted
0:00:04 > 0:00:05The Bake Off to me today.
0:00:05 > 0:00:07Ha! That means I can eat all the cake
0:00:07 > 0:00:09and I don't even have to bake anything.
0:00:09 > 0:00:15Inside that tent there are four bakers, three challenges, two judges
0:00:15 > 0:00:18but there can only be one star baker.
0:00:18 > 0:00:21Welcome to The Great Sport Relief Bake Off!
0:00:23 > 0:00:27Today, four more celebrities enter the Bake Off arena...
0:00:29 > 0:00:32This is like a cake-making masterclass.
0:00:32 > 0:00:35Half tempted to take a slug of this to calm my nerves.
0:00:36 > 0:00:40..to compete over three heats for judges Paul and Mary...
0:00:40 > 0:00:41Found the pastry, Mary!
0:00:41 > 0:00:43LAUGHTER
0:00:44 > 0:00:46..hoping to raise money for Sport Relief...
0:00:46 > 0:00:49# Forget your troubles, come on, get happy... #
0:00:49 > 0:00:51..and inspire you to do the same...
0:00:51 > 0:00:54Sport Relief is a fantastic cause.
0:00:54 > 0:00:56Most people love home baking
0:00:56 > 0:00:58so you can bake, sell it and donate the money.
0:00:58 > 0:01:02..while battling it out for the title of Sport Relief Star Baker.
0:01:02 > 0:01:06- I might be trying to jeopardise you. - Baking mind games!
0:01:06 > 0:01:10And Olympic gold medallist Nicola Adams will be in South Africa
0:01:10 > 0:01:13exploring how the money raised really does make a difference.
0:01:38 > 0:01:42Today's four Sport Relief bakers entering the tent are
0:01:42 > 0:01:48Host of Radio 4's Desert Island Discs and TV presenter, Kirsty Young.
0:01:48 > 0:01:51In Dover, Customs & Excise put together a crack team to deal with
0:01:51 > 0:01:55a sudden influx of black market sausages.
0:01:55 > 0:01:56LAUGHTER
0:01:58 > 0:02:01In my house we are such fans of The Bake Off that "The tent" -
0:02:01 > 0:02:04you don't even have to say, "The Bake Off tent" - it's just "the tent",
0:02:04 > 0:02:07has taken on sort of iconic status, so I think when I walk in
0:02:07 > 0:02:10I'm probably going to go a little bit wobbly at the knees.
0:02:10 > 0:02:15Australian choreographer and Dancing On Ice judge, Jason Gardiner,
0:02:15 > 0:02:17good at handing out criticism...
0:02:17 > 0:02:22It's almost like two toddlers being really pathetic around a table
0:02:22 > 0:02:24and I wanted to see some more of that tension.
0:02:24 > 0:02:26..can he take it?
0:02:26 > 0:02:29Really looking forward to the wrath of Paul
0:02:29 > 0:02:31because he can be quite formidable.
0:02:31 > 0:02:34Actress Jane Horrocks, whose roles include
0:02:34 > 0:02:37her award-winning performance in the film Little Voice
0:02:37 > 0:02:40and as Bubbles in Absolutely Fabulous.
0:02:40 > 0:02:42Looks like a classic bimbo to me!
0:02:42 > 0:02:45I mean, it's pathetic, these older women struggling to look 25.
0:02:45 > 0:02:47LAUGHTER
0:02:49 > 0:02:50Sorry!
0:02:50 > 0:02:53I wish I was more of a sports person.
0:02:53 > 0:02:57I should really be doing a marathon, but I'm not very good at that
0:02:57 > 0:02:59so baking is the next best thing.
0:02:59 > 0:03:04And Olympic gold medal winning long jumper and keen home baker, Greg Rutherford.
0:03:04 > 0:03:08I do professional sport as my job so I have to be incredibly competitive all the time.
0:03:08 > 0:03:11This is a competition at the end of the day,
0:03:11 > 0:03:14so I don't want to stand here and say that I want to win, but I do.
0:03:19 > 0:03:23Welcome, Sport Relief bakers, to two days of baking tragedy.
0:03:23 > 0:03:26I can just tell by looking at you.
0:03:26 > 0:03:28For your Signature Challenge,
0:03:28 > 0:03:31Mary and Paul would like you to make 12 gingerbread biscuits.
0:03:31 > 0:03:35Now what's important about that is they must all be the same size.
0:03:35 > 0:03:40If you're looking to butter me up, 18 foot by 12 will be impressive,
0:03:40 > 0:03:43and you have an hour and 25 minutes
0:03:43 > 0:03:46so on your marks, get set, BAKE!
0:03:50 > 0:03:53In the Middle Ages, medieval ladies would present iced gingerbread
0:03:53 > 0:03:55to their favoured knights.
0:03:55 > 0:03:58The gingerbread mixture can be turned into any shape
0:03:58 > 0:04:02so they're a great idea if you're thinking of baking for Sport Relief.
0:04:04 > 0:04:05What is this for?
0:04:05 > 0:04:07I'm sifting my flour, which I never do at home.
0:04:07 > 0:04:11I'm sifting my flour because I'm nervy!
0:04:14 > 0:04:17The perfect gingerbread biscuit for me is crispy on the outside,
0:04:17 > 0:04:19a little bit soft on the inside,
0:04:19 > 0:04:21but I want to see a snap.
0:04:21 > 0:04:24And I want to taste that ginger coming through as well.
0:04:25 > 0:04:27Hundred and...
0:04:27 > 0:04:29fifty.
0:04:30 > 0:04:32What, are you doing it in the olde worlde style?
0:04:32 > 0:04:35These are my scales. I can't work with the digital.
0:04:37 > 0:04:39I need the lemon grass.
0:04:41 > 0:04:44There we go, I think that's about right.
0:04:44 > 0:04:47It's not going to kill you, is it, too much lemon grass?
0:04:47 > 0:04:49Famous last words, probably!
0:04:49 > 0:04:53Jason hasn't baked since he helped his grandmother make cakes as a child.
0:04:53 > 0:04:56Today, he's flavouring his gingerbread biscuits
0:04:56 > 0:05:00with a herb more commonly found in biryanis than baking,
0:05:00 > 0:05:03dipped in spiced orange dark chocolate.
0:05:03 > 0:05:05Can you tell us what you're doing, please?
0:05:05 > 0:05:11OK. I'm doing a chocolate-dipped lemon grass and gingerbread biscuit.
0:05:11 > 0:05:12That sounds revolting.
0:05:12 > 0:05:14And it probably will taste revolting, too.
0:05:14 > 0:05:19I'm only being mean to you because you're quite mean to people on that skating thing, aren't you?
0:05:19 > 0:05:21Yeah, but that's when, you know, they're not good.
0:05:21 > 0:05:22You're a tough judge?
0:05:22 > 0:05:26- I am a tough judge. And so are you. - You ain't seen nothing yet!
0:05:26 > 0:05:27LAUGHTER
0:05:27 > 0:05:29Are you finely chopping fresh lemon grass?
0:05:29 > 0:05:31How are you putting it in?
0:05:31 > 0:05:33Sort of grated and fine powdered.
0:05:33 > 0:05:37It smells delicious. I mean, I love the smell of it.
0:05:37 > 0:05:39I think it's brave to try something new
0:05:39 > 0:05:42and we'll just have to see how it turns out.
0:05:42 > 0:05:45I just wish that there wasn't those little flecks in it, like grass.
0:05:45 > 0:05:48Hey, you've got to take risks. Right, Paul?
0:05:48 > 0:05:50- That's exactly what it looks like. - A big risk.- Hey.
0:05:56 > 0:05:58They're just round, round biscuits.
0:05:58 > 0:06:01Now I haven't brought a cutter or anything, they're just very simple.
0:06:01 > 0:06:04Jane's mum taught her to cook as a child
0:06:04 > 0:06:06but she finds baking stressful.
0:06:06 > 0:06:11Today she's playing it safe by baking a family favourite -
0:06:11 > 0:06:13a plain, un-iced ginger biscuit.
0:06:15 > 0:06:17Gingerbread. What kind are you making?
0:06:17 > 0:06:19They're Barbara Highland's gingerbread.
0:06:19 > 0:06:22Who's Barbara Highland?
0:06:22 > 0:06:23Don't you know her?!
0:06:23 > 0:06:25Does she live in your road?
0:06:25 > 0:06:27No, she's my mum's friend.
0:06:27 > 0:06:30Is it eggs, syrup, ginger, ground ginger, flour...?
0:06:30 > 0:06:31And bicarb, yeah.
0:06:31 > 0:06:35- It's my mum's recipe, which...you warmed it all up in a pan?- Yeah.
0:06:35 > 0:06:37It is, it's the same one.
0:06:37 > 0:06:39- Do you get on with your mum? - Really well, yeah.
0:06:39 > 0:06:42Oh, right, so you're the winner here, then, if it's his mum's recipe.
0:06:42 > 0:06:44But I don't like them, personally.
0:06:44 > 0:06:46I don't like a lot of fuss on a ginger biscuit.
0:06:46 > 0:06:50I just like a ginger biscuit to be a ginger biscuit.
0:06:50 > 0:06:52No, I quite like a cake on top of a ginger biscuit, but...
0:06:52 > 0:06:56So are you going to flatten it down with your hand or just pop them in as they are?
0:06:56 > 0:06:59She said they've got to be like little tomato shapes, like that,
0:06:59 > 0:07:02and then they'll go and they'll spread nicely.
0:07:02 > 0:07:05- So you've got an hour to go and play on the swings?- Yeah!
0:07:05 > 0:07:06LAUGHTER
0:07:12 > 0:07:14Mine have got a slight twist on them.
0:07:14 > 0:07:18They're going to look like soldiers as you would have of an egg, dipped in.
0:07:18 > 0:07:21So a bit different. Should be good, though.
0:07:21 > 0:07:23You don't get to be an Olympic gold medal winner
0:07:23 > 0:07:26without a good breakfast in the morning,
0:07:26 > 0:07:29which is the inspiration behind Greg's gingerbread egg and soldiers,
0:07:29 > 0:07:32a recipe he first made as a child.
0:07:36 > 0:07:40So what are we making, then, on the gingerbread biscuit front?
0:07:40 > 0:07:42Mine are going to be cut into, like, fingers,
0:07:42 > 0:07:44dipped in white chocolate and coconut mixture,
0:07:44 > 0:07:48so give it an idea of looking like it's soldiers freshly out
0:07:48 > 0:07:53of an egg, and with a lemon curd dip as well, so...
0:07:53 > 0:07:54Crikey!
0:07:54 > 0:07:56You're pushing the boat out, Greg!
0:07:56 > 0:07:58Do you bake things anyway?
0:07:58 > 0:08:01I do, yes, I do a bit at home every so often,
0:08:01 > 0:08:04just recreational, just to sort of relax a little bit.
0:08:04 > 0:08:06I find it quite therapeutic.
0:08:11 > 0:08:15I'm making gingerbread Paul and Marys.
0:08:15 > 0:08:18Kirsty likes cooking, but rarely bakes,
0:08:18 > 0:08:21so she's been brushing up her skills at home.
0:08:21 > 0:08:23I've had two goes at this. My daughters ate them both times,
0:08:23 > 0:08:26so I think that is all a good sign.
0:08:26 > 0:08:32Kristy's gingerbread judges will be decorated with coloured icing flavoured with lemon juice.
0:08:32 > 0:08:35- Now, who's that? That must be Paul. - That's Paul.
0:08:35 > 0:08:37That's you with some trousers on, Mary!
0:08:37 > 0:08:38That's definitely Paul!
0:08:38 > 0:08:41I tell you what, they were awkward to get on there.
0:08:41 > 0:08:43- Did you hear that?- None taken!
0:08:43 > 0:08:46It would be an ideal biscuit for children to make for Sport Relief.
0:08:46 > 0:08:49Can I say something? I think you look slightly too glamorous.
0:08:49 > 0:08:51Yeah, there, we're done.
0:08:51 > 0:08:54See, that's what I want! Perfect, isn't it?
0:08:54 > 0:08:56- Now, you're happy!- Now we love you.
0:09:01 > 0:09:04OK, and in we go.
0:09:06 > 0:09:09Lovely little Marys. In you go.
0:09:26 > 0:09:28They've joined up a little bit.
0:09:28 > 0:09:31Because they'd spread a bit.
0:09:34 > 0:09:37God, has she done hers?!
0:09:38 > 0:09:41Jane, did you bring them in a bag and just stick them on a tray?
0:09:41 > 0:09:43JANE LAUGHS
0:09:43 > 0:09:46- Just trying to make sure that everything's right in the oven.- OK.
0:09:46 > 0:09:48Just got to let the edges go golden brown, but...
0:09:48 > 0:09:50They do look very uniform.
0:09:50 > 0:09:52Well, I'm trying to keep it all the same.
0:09:52 > 0:09:55- And what about your lemon curd? - It's setting now.
0:09:55 > 0:09:58It's still very watery which, to me, means that possibly...
0:09:58 > 0:10:00Oh, that's very watery.
0:10:00 > 0:10:01Hopefully it's starting to set.
0:10:01 > 0:10:03I don't know if shaking it does it any help.
0:10:03 > 0:10:06- Maybe move it back from the heat. - Yeah, OK, perfect.
0:10:06 > 0:10:08If you've got stuff to do, I'll do that for you.
0:10:08 > 0:10:10Thank you. I appreciate that.
0:10:10 > 0:10:12This chocolate's now nearly ready.
0:10:12 > 0:10:16That looks like hummus. What is in it? Chocolate and...?
0:10:16 > 0:10:17Chocolate and coconut.
0:10:17 > 0:10:19That looks pretty good now.
0:10:19 > 0:10:22I think, actually, it is thickening, finally.
0:10:22 > 0:10:25- Does that help? - Shall I just give it a whisk?- Yes.
0:10:25 > 0:10:28I think that's a bit unfair because Jo's helping over there.
0:10:28 > 0:10:31Jo? I'm getting a bit miffed here.
0:10:31 > 0:10:32Because you didn't help me.
0:10:32 > 0:10:36What Greg doesn't realise is that I'm not really helping, I'm making things worse.
0:10:36 > 0:10:38JANE LAUGHS
0:10:39 > 0:10:44Barbara said putting them in an air-tight container
0:10:44 > 0:10:46will just stop them going a little bit soggy.
0:10:46 > 0:10:50I don't know why, but that's my... that's her advice. We'll see.
0:10:52 > 0:10:53There. Done.
0:10:57 > 0:11:00I'm bored now, I'm going to go and get my stool.
0:11:04 > 0:11:07She's even sat there perched with a cup of tea!
0:11:07 > 0:11:11My other recipes are a little bit more detailed.
0:11:11 > 0:11:12But only a bit.
0:11:17 > 0:11:19The danger when baking biscuits is
0:11:19 > 0:11:22there can be just seconds between perfect and being overdone.
0:11:22 > 0:11:25Look about right? I think they do.
0:11:28 > 0:11:31- They'll harden up as they're out. - Will they?- Yeah.
0:11:31 > 0:11:35- Don't! I may be mis-advising you. - Maybe that's where I've been going wrong.
0:11:35 > 0:11:40- I might be trying to jeopardise you. - Oh.- Yes, scupper you. - Baking mind games!
0:11:40 > 0:11:42Yeah, yeah. No, I think they'll be fine like that!
0:11:42 > 0:11:44JANE LAUGHS
0:11:46 > 0:11:49This is just to keep me right. I've got my colours.
0:11:49 > 0:11:53So I've got grey for Paul's beard, pink for Mary's scarf,
0:11:53 > 0:11:56I've got ice blue for both of their eyes.
0:11:56 > 0:11:59I've got yellow cream which is for Mary's blonde hair
0:11:59 > 0:12:02and I've got liquorice, which is Paul's shirt.
0:12:06 > 0:12:08Oh, that's a bit vivid, isn't it?
0:12:08 > 0:12:10I wanted it to be a bit paler than that
0:12:10 > 0:12:13but I'm afraid she's going to have a hot pink scarf.
0:12:26 > 0:12:28Ah!
0:12:28 > 0:12:29Aghh!
0:12:29 > 0:12:31Can you wash a biscuit?
0:12:37 > 0:12:39I think I'm going to try and do three of each
0:12:39 > 0:12:42but I'm... Basically, I ran out of time, really.
0:12:42 > 0:12:46I had a disaster with my icing, that it wasn't quite thick enough.
0:12:48 > 0:12:54Those are the icy cold, staring eyes of Paul Hollywood.
0:12:54 > 0:12:57And be aware. They are judging you.
0:12:59 > 0:13:00The white chocolate went perfectly.
0:13:00 > 0:13:04It's nice and white and got a bit of coconut in it.
0:13:04 > 0:13:08So, all being well and good, I'm still quite nervous,
0:13:08 > 0:13:11so it's the final stage of chilling, hopefully everything's right,
0:13:11 > 0:13:14and then, yeah, go from there.
0:13:14 > 0:13:16Do you think they're going to tell you off
0:13:16 > 0:13:18about the lack of decoration?
0:13:18 > 0:13:19Yes, I think they'll say,
0:13:19 > 0:13:22- but, you see, that's how I like biscuits.- Yeah.
0:13:22 > 0:13:24So I think you've got to do how you like, don't you?
0:13:24 > 0:13:26There's a lot going on with everybody else,
0:13:26 > 0:13:27so I'm the plain one.
0:13:27 > 0:13:31There is. There's a load over there with, basically, grass in them.
0:13:31 > 0:13:33JANE GIGGLES
0:13:34 > 0:13:41I'm now dipping the cookies into the orange spiced chocolate.
0:13:41 > 0:13:44I'm doing more chocolate on them than I normally would,
0:13:44 > 0:13:48just to cover up a multitude of sins.
0:13:56 > 0:13:57Oh, my God.
0:14:06 > 0:14:09Apart from the chocolate, the rest of it is inedible.
0:14:13 > 0:14:16OK, everybody, five minutes left.
0:14:16 > 0:14:21Some of you have been sat there for, oh, half a day.
0:14:22 > 0:14:25Got a real problem. I just want to do one Mary just to show them
0:14:25 > 0:14:26what it would have looked like,
0:14:26 > 0:14:29and I don't think I'm going to have the time.
0:14:29 > 0:14:30It will be a great pity,
0:14:30 > 0:14:32because she does look lovely when she's finished.
0:14:36 > 0:14:38There's a hair in the lemon curd.
0:14:38 > 0:14:39It was a black hair, so it ain't mine!
0:14:42 > 0:14:45Trying to hide the burnt bits.
0:14:48 > 0:14:52We're all about style over substance.
0:14:52 > 0:14:53OK, one minute.
0:15:09 > 0:15:11You've got to come out.
0:15:13 > 0:15:14Switch you in.
0:15:17 > 0:15:19Very annoyed about my scarf.
0:15:20 > 0:15:22OK, bakers, your time is up.
0:15:22 > 0:15:26Will you please leave your bakes at the end of the bench?
0:15:26 > 0:15:30Move away, Kirsty, there's no point crying, looking, licking,
0:15:30 > 0:15:33whatever it is you're doing. Move away from your bakes.
0:15:33 > 0:15:36I can see someone, yes... Disobeying orders there, Greg.
0:15:36 > 0:15:37Just getting the curd out.
0:15:37 > 0:15:40Just getting the curd out. It's too late, Greg.
0:15:40 > 0:15:41The curd was already out.
0:16:01 > 0:16:04- Is that meant to be me? - Well, can't you see it?
0:16:04 > 0:16:07Well, it's not meant to be Mary, it's got a beard. It's obviously meant to be you.
0:16:07 > 0:16:10It's got a beard and look at your hair. Absolutely true to form.
0:16:10 > 0:16:13- Honestly...- Yes, spot-on.- Uncanny.
0:16:21 > 0:16:22- I'm getting the ginger.- Good.
0:16:22 > 0:16:25I could even do with a little more ginger.
0:16:25 > 0:16:27I think maybe it needs just a little more baking.
0:16:27 > 0:16:30Because you shouldn't be able to do that with a...
0:16:30 > 0:16:32How many people, when they go to a bake sale
0:16:32 > 0:16:35and buy a gingerbread man, are going to stand and do that?
0:16:35 > 0:16:38I'd pick it up like that and go, "Hang on, it's soft."
0:16:38 > 0:16:40Yes, but you're not normal.
0:16:40 > 0:16:43They need longer in the oven. What do you mean I'm not normal?
0:16:43 > 0:16:46- Well, look at you. - THEY LAUGH
0:16:46 > 0:16:47True.
0:16:56 > 0:16:58Are we meant to do this?
0:16:58 > 0:17:01That's the idea, yes, to get the general artistic effect.
0:17:01 > 0:17:04- I'm going to have a go, then. Wah-hey! Like that.- There we go.
0:17:09 > 0:17:13- The actual biscuit itself could do with more ginger in.- OK.
0:17:13 > 0:17:16The chocolate and the way it looks is good.
0:17:16 > 0:17:18But I think it needed more flavour in that biscuit.
0:17:18 > 0:17:21I think it's a fun idea, you've really thought about it
0:17:21 > 0:17:24but the gingerbread biscuit should taste of ginger.
0:17:24 > 0:17:27- Yes, that would make sense. Cheers, guys.- Well done.- Thank you.
0:17:31 > 0:17:33- Tough.- Yeah, very.- Really tough.
0:17:40 > 0:17:43Well, I think they look very professional.
0:17:43 > 0:17:46It's quite difficult to get that chocolate exactly halfway
0:17:46 > 0:17:49but I'm a little bit worried about that lemon grass.
0:17:49 > 0:17:51- OK. Be brave.- Right...
0:17:55 > 0:17:57Oh! Oh...
0:18:06 > 0:18:09Lemon grass has let your biscuit down.
0:18:10 > 0:18:12I think the biscuit, it's over-baked.
0:18:12 > 0:18:15The flavours coming through are not good.
0:18:15 > 0:18:17It's dry as a bone, it's a bit like sawdust.
0:18:17 > 0:18:22It's got the texture of hardboard, but, besides that, it's all right.
0:18:22 > 0:18:23Brilliant.
0:18:28 > 0:18:31I think they look great, you know, for a gingerbread biscuit.
0:18:31 > 0:18:34- They look like ginger nuts, don't they?- Yes.
0:18:36 > 0:18:39Actually, looking at it, I've yet to taste it,
0:18:39 > 0:18:41- it's slightly overcooked underneath. - Is it?
0:18:44 > 0:18:48They taste exactly the same as my mum's because it's the same recipe.
0:18:48 > 0:18:51- I love them. - It's a very, very simple recipe
0:18:51 > 0:18:54because what we're looking for is a little bit of skill.
0:18:54 > 0:18:57Maybe just white chocolate on the top
0:18:57 > 0:18:59would have been simple to do but highly effective.
0:18:59 > 0:19:01- Does your mum decorate them?- No.
0:19:01 > 0:19:04- Yes, the same. So perhaps... - All right, then.
0:19:06 > 0:19:09- Thank you very much indeed. - They're meant to be plain.
0:19:09 > 0:19:11They're nice biscuits, thank you.
0:19:15 > 0:19:18I wish I'd probably done a bit of decoration on them
0:19:18 > 0:19:20because it was quite a lazy bake.
0:19:20 > 0:19:24The biscuit was OK, pretty good, but obviously just not gingery enough.
0:19:24 > 0:19:27It's all right. I'll come back fighting in the next challenge.
0:19:27 > 0:19:30I think going into the next couple of challenges, I've got to pace myself.
0:19:30 > 0:19:34In Scotland, as they say, "Keep the heat," which is, you know, "Stay calm."
0:19:34 > 0:19:37I think I've definitely lost this challenge
0:19:37 > 0:19:38but the only way is up.
0:19:38 > 0:19:43You know, I've got two more bakes to get myself into that position
0:19:43 > 0:19:45of possibly being star baker.
0:20:00 > 0:20:01Good afternoon, bakers.
0:20:01 > 0:20:06It's time to be very afraid because it is, hurrah,
0:20:06 > 0:20:08the technical challenge.
0:20:08 > 0:20:11Before I reveal to you what your technical challenge is
0:20:11 > 0:20:13and you all start weeping,
0:20:13 > 0:20:16I'd better send Mary and Paul out because we don't want them to listen
0:20:16 > 0:20:21to any of that pain. So if you could leave us, would that be OK?
0:20:21 > 0:20:23- We'll be back. Good luck. - Thank you.
0:20:24 > 0:20:29Your technical challenge, bakers, is going to be a banoffee pie.
0:20:29 > 0:20:31And this is a recipe of Mary's.
0:20:32 > 0:20:39We have a lovely pastry base, smooth toffee, bananas and cream on top.
0:20:39 > 0:20:41- You have two hours. You ready?- Yes.
0:20:41 > 0:20:44On your marks, get set, bake!
0:20:48 > 0:20:52All four bakers have the same ingredients but only a basic method
0:20:52 > 0:20:55to help them perfect each layer of this classic dessert.
0:20:57 > 0:20:58Cube the butter.
0:21:00 > 0:21:04I have made banoffee pie before but I have made the cheats banoffee pie.
0:21:04 > 0:21:07So I've made it with digestive biscuits, all done in the bottom
0:21:07 > 0:21:10and then the sort of condensed toffee that you get out of the tin
0:21:10 > 0:21:12and I do it with my gorgeous daughter, Iona.
0:21:16 > 0:21:19So you've chosen a banoffee pie for a technical challenge. Why?
0:21:19 > 0:21:22They will all have heard of banoffee pie.
0:21:22 > 0:21:24Many of them will have had it in restaurants
0:21:24 > 0:21:26but they may not have made it themselves.
0:21:26 > 0:21:29Certainly not with pastry at the bottom. Most of them would have had a biscuit base.
0:21:29 > 0:21:32A biscuit base is dead easy. We're giving them a bit more of a challenge.
0:21:32 > 0:21:36- Now, eating, Mary...- You can't wait, can you? You can't wait. Right.
0:21:37 > 0:21:42There it is with its layer of thin pastry underneath,
0:21:42 > 0:21:47plenty of toffee filling and a lovely creamy topping.
0:21:47 > 0:21:50- That's a fairly generous portion. Are you up for it?- Yes!
0:21:54 > 0:21:57The toffee filling could well cause problems.
0:21:57 > 0:22:00If they've cooked it too long, they won't be able to spread it.
0:22:00 > 0:22:03If they haven't cooked it enough, it'll be too runny.
0:22:03 > 0:22:06- That's lovely, that, Mary. - Let's hope they're getting on well in the tent.
0:22:10 > 0:22:12The bakers begin their banoffee pie
0:22:12 > 0:22:15by making a thin, shortcrust pastry case.
0:22:17 > 0:22:20I think you're supposed to do that with the fingertips
0:22:20 > 0:22:23and lift it up high for pastry.
0:22:24 > 0:22:28If they overwork their dough, it will become tough and difficult to roll.
0:22:29 > 0:22:33It says to do it slowly on here so I'm just following as it says.
0:22:36 > 0:22:40The only dough I remember is Play-Doh
0:22:40 > 0:22:42so I know what that feels like.
0:22:44 > 0:22:48So I'm going to go for Play-Doh as my...as my guide.
0:23:03 > 0:23:05I was brought up on making pastry.
0:23:06 > 0:23:09Pastry and salad. That's what me mum always used to say,
0:23:09 > 0:23:12"Oh, Jane, just make some pastry for me."
0:23:12 > 0:23:13Oh!
0:23:13 > 0:23:15Argh!
0:23:15 > 0:23:17I forgot it had a bottom.
0:23:20 > 0:23:22Oh, that went in quite nicely.
0:23:24 > 0:23:26That's just not gone well at all.
0:23:30 > 0:23:33This is the cardinal sin, isn't it? I'm just plugging it up.
0:23:33 > 0:23:35I've completely and utterly messed up the initial start.
0:23:37 > 0:23:40Pastry and I are not friends, I've decided.
0:23:41 > 0:23:45I'm just going to do that. It's... Oh, good God. What a disaster.
0:23:45 > 0:23:48Is that all right? It's sort of all right, isn't it?
0:23:48 > 0:23:52Resting the pastry in the fridge helps to prevent it shrinking when baked.
0:23:52 > 0:23:55But there's no such rest for our Sport Relief bakers.
0:23:55 > 0:23:57Got to do toffee filling now.
0:24:03 > 0:24:06It says "until it's turned the right colour".
0:24:06 > 0:24:08Well, thank you for that. What is the right colour?
0:24:08 > 0:24:12It says stir continuously for five minutes, which I've been stirring...
0:24:12 > 0:24:14Or until the mixture's thick.
0:24:14 > 0:24:18- Well, it doesn't seem to be going any thicker at all.- No.
0:24:20 > 0:24:22Is yours going a little bit thicker?
0:24:22 > 0:24:24Yeah, it feels a bit like custard at the moment. Here you are, look.
0:24:27 > 0:24:29I don't think... Do you think yours is thicker than mine?
0:24:29 > 0:24:31Yours is a different colour to mine.
0:24:33 > 0:24:36- How can it when we've used the same ingredients?- I don't know.
0:24:38 > 0:24:40Just been talking to an Olympic star!
0:24:45 > 0:24:49- Oh, I think I've done something wrong.- What's that?
0:24:49 > 0:24:52I've used the double cream in here instead of the condensed milk,
0:24:52 > 0:24:55hence why it wasn't thickening up.
0:24:58 > 0:25:00SHE LAUGHS NERVOUSLY
0:25:00 > 0:25:03It's because I were being cocky, you see.
0:25:03 > 0:25:07I thought I wanted to be the quickest.
0:25:08 > 0:25:10MOBILE PHONE RINGS
0:25:10 > 0:25:14- Is that your phone?- Oh, that means... I can't be in two places at once.
0:25:14 > 0:25:17- What does one do?- Come on, I'll do it, you go and answer your phone.
0:25:17 > 0:25:20- No, it's not my phone, it's the timer because I've got to...- OK.
0:25:20 > 0:25:23..take this out, which is the pastry.
0:25:27 > 0:25:29I think the important thing about baking something blind
0:25:29 > 0:25:32is that you get it into the corners. I think that's the deal, isn't it?
0:25:34 > 0:25:35I'm going to do that.
0:25:44 > 0:25:46Oh, my arms!
0:25:46 > 0:25:49I think it'd be fair to say I've been stirring this toffee mixture
0:25:49 > 0:25:52for around about three days.
0:25:52 > 0:25:55It's not the colour of toffee, is it, though?
0:25:55 > 0:25:57Come on!
0:25:57 > 0:25:59I'm going to take the beans out.
0:26:03 > 0:26:05Cook for a further five minutes.
0:26:19 > 0:26:23My concern is, though, because the outer part of it is a bit thin,
0:26:23 > 0:26:24because I was awful with the pastry,
0:26:24 > 0:26:26that, as soon as I remove the support,
0:26:26 > 0:26:28it's just going to crumble and fall apart.
0:26:33 > 0:26:35That is a concern.
0:26:36 > 0:26:38- HE SIGHS - Oh, great(!)
0:26:38 > 0:26:41Ooh! That's not good, is it?
0:26:41 > 0:26:43Look, I've got cracks.
0:26:47 > 0:26:51Do I have time to start again? Probably not.
0:26:52 > 0:26:53Oh, well.
0:27:04 > 0:27:05OK, here we go.
0:27:07 > 0:27:10Ooh, I like the way it pours, though. That's quite nice.
0:27:10 > 0:27:11Ooh, that's sexy, isn't it?
0:27:19 > 0:27:21- HE SIGHS HEAVILY - I hope it can hold it.
0:27:21 > 0:27:23The mixture seemed a bit thin when I put it in.
0:27:23 > 0:27:25Hopefully, it'll set in the freezer for a bit.
0:27:28 > 0:27:33Beautiful banoffee people, you have 20 minutes left.
0:27:39 > 0:27:41Peel and slice a banana and dip into... Yes, I've done that.
0:27:41 > 0:27:45When the toffee is cooled, yes, lay banana slices over it.
0:27:52 > 0:27:54OK, so I'm quite happy with that.
0:27:54 > 0:27:56WHISK WHIRS
0:27:59 > 0:28:02Whipping the cream! SHE GIGGLES
0:28:04 > 0:28:05I think that's done.
0:28:07 > 0:28:09That's looks banoffee-ish.
0:28:14 > 0:28:16I'd stiffened the cream too much,
0:28:16 > 0:28:21so it's now too heavy for the toffee that isn't setting.
0:28:21 > 0:28:24So I'm going to have to apologise to Mary and just say,
0:28:24 > 0:28:28"I've ruined your beautiful, beautiful dish."
0:28:30 > 0:28:32JO SNORTS AND GIGGLES
0:28:33 > 0:28:38- Well...- Very abstract, Matron! - Yeah. It's a Jackson Pollock.
0:28:55 > 0:28:57Uh!
0:28:59 > 0:29:00Uh-oh!
0:29:00 > 0:29:04- The side falls away. Bring that down.- Right.
0:29:04 > 0:29:06Then you've got a big slide thing.
0:29:06 > 0:29:08Well done, Kirsty! You know your stuff.
0:29:08 > 0:29:11- I've seen them do it on the telly. - JO LAUGHS
0:29:14 > 0:29:17- Serve well-chilled. - I'm going to do it.
0:29:18 > 0:29:21- Right. Last five minutes.- It needs it because mine's falling apart.
0:29:25 > 0:29:26Just gently, gently, gently.
0:29:26 > 0:29:28See, it's fine. It is staying together.
0:29:28 > 0:29:33- I don't know. It's all just going to tip over the edge.- No, it's fine.
0:29:33 > 0:29:38Bachelors of banoffee, this is your final warning. One minute left.
0:29:38 > 0:29:40You first.
0:29:40 > 0:29:42SHE ROARS WITH LAUGHTER
0:29:46 > 0:29:49Oh, no. Oh, no!
0:29:49 > 0:29:52There's a massive hole formed in the side, it's all just pouring out.
0:29:52 > 0:29:54It must be on the presentation plate.
0:29:54 > 0:29:56They're on the presentation plates!
0:29:56 > 0:30:00Mine is actually all over the presentation plate!
0:30:00 > 0:30:02I know that feeling.
0:30:11 > 0:30:12Oh, no!
0:30:12 > 0:30:14I mean, that's awful.
0:30:14 > 0:30:16- I can see a banana bit! - HE LAUGHS
0:30:16 > 0:30:19There's a piece of banana floating out the side now.
0:30:19 > 0:30:21- This is fantastic(!)- Man overboard!
0:30:23 > 0:30:26OK, everyone. Time is up. You can do no more.
0:30:26 > 0:30:29I've had a look and, let's face it, you ain't done much!
0:30:29 > 0:30:30HE SNORTS
0:30:54 > 0:30:56Oh! Oh, dear.
0:30:57 > 0:31:00We asked you for a banoffee pie.
0:31:00 > 0:31:03Some are on the move.
0:31:03 > 0:31:04THEY LAUGH
0:31:05 > 0:31:10OK, shall we start with the, er,
0:31:10 > 0:31:13- the pool?- The pool.
0:31:13 > 0:31:16I feel we need wellingtons to do this job.
0:31:16 > 0:31:21The pasty's still on there. I found the pastry, Mary!
0:31:21 > 0:31:22THEY GIGGLE
0:31:27 > 0:31:31All I can say, if you tip that into a deep bowl,
0:31:31 > 0:31:33it wouldn't be able to leak out
0:31:33 > 0:31:36and it would be a different sort of pudding. But it tastes all right.
0:31:36 > 0:31:41I think, basically, the pastry's been patched up a little bit.
0:31:41 > 0:31:43It's leaked through because the toffee's just like liquid
0:31:43 > 0:31:46and it'll find any hole in there, and just pour out.
0:31:46 > 0:31:48Once it pours out, you won't stop it. Right. Next one.
0:31:48 > 0:31:50This one has got a nice design on top.
0:31:50 > 0:31:53The cream could have a little bit less whipping,
0:31:53 > 0:31:55it's a little bit granular.
0:31:57 > 0:32:01Oh, I think, "Well done to that." It's come out in one neat piece.
0:32:01 > 0:32:05The actual toffee is good, the pastry's good.
0:32:05 > 0:32:08- But a jolly good effort, I think. - That's not bad that, at all.
0:32:08 > 0:32:11Not bad means it's all right.
0:32:12 > 0:32:16Moving on. It looks very presentable.
0:32:16 > 0:32:20The cream's been whipped to the perfect consistency.
0:32:20 > 0:32:23- That's a nice-looking banoffee pie. - I'd be proud if I'd done that.
0:32:29 > 0:32:30HE GULPS
0:32:33 > 0:32:35THEY GIGGLE
0:32:35 > 0:32:38- What's happened to you?- I was going to blow a bubble gum with it.
0:32:38 > 0:32:42The toffee has been overcooked. I could paste the wall with that.
0:32:43 > 0:32:47Slightly overcooked, but a very good presentation.
0:32:47 > 0:32:52- Lovely cream, good banana, good pastry.- Right.
0:32:52 > 0:32:54This one is rather falling apart.
0:33:03 > 0:33:05Toffee's perfect in it, though.
0:33:05 > 0:33:09The pastry, actually, when you get down to it, is quite short.
0:33:09 > 0:33:13That's why it's broken. Wanted a little more liquid in it.
0:33:13 > 0:33:18Mary and Paul will now decide which banoffee pie has come out top
0:33:18 > 0:33:20and which is bottom.
0:33:20 > 0:33:24OK. In fourth place is this one.
0:33:24 > 0:33:28- Who did this?- Me. Sadly. - What went wrong?
0:33:28 > 0:33:32I did see the hole before I even put the toffee in,
0:33:32 > 0:33:35and just hoped for the best.
0:33:35 > 0:33:37And in third place...
0:33:39 > 0:33:42In second place is this one. Whose is it?
0:33:44 > 0:33:46OK. It's not bad. We're getting there.
0:33:46 > 0:33:49- You over-whipped the cream...- Yes. - ..which is why it's gone grainy.
0:33:49 > 0:33:53The pastry's good, holding its shape, so you were nearly there.
0:33:53 > 0:33:54And, first...
0:33:56 > 0:33:58Sheer perfection from the top.
0:33:58 > 0:34:00Toffee just a bit overcooked.
0:34:00 > 0:34:02But lovely presentation.
0:34:02 > 0:34:04- Well done, Kirsty.- Thank you.
0:34:06 > 0:34:10When I saw Paul's face do the kind of cartoonish,
0:34:10 > 0:34:13"I can hardly chew this," I went and had a little scoop of it.
0:34:13 > 0:34:15It wasn't that bad.
0:34:15 > 0:34:19I came second, but my competition wasn't that great!
0:34:20 > 0:34:25'My banoffee pie couldn't wait to leave the building.'
0:34:25 > 0:34:28And, actually, that's how I feel after today.
0:34:28 > 0:34:32I am drained. Entirely drained, but hoping tomorrow goes a bit smoother.
0:34:35 > 0:34:38Money raised by Sport Relief is transforming the lives
0:34:38 > 0:34:41of thousands of people around the world.
0:34:41 > 0:34:45Nicola Adams went to meet some of the people your money has helped.
0:34:46 > 0:34:51Idyllic sandy beaches, endless sun, and internationally famous surf.
0:34:51 > 0:34:55Durban's Golden Mile is the South Africa of holiday brochures.
0:34:57 > 0:35:00But, just streets away, just behind those skyscrapers,
0:35:00 > 0:35:02lies a totally different world.
0:35:07 > 0:35:11There are up to 20,000 children living on South Africa's streets,
0:35:11 > 0:35:14living alone and without any form of shelter.
0:35:14 > 0:35:17Life is a daily struggle
0:35:17 > 0:35:20which all too often involves violence and abuse.
0:35:22 > 0:35:25Something that Magege knows only too well.
0:35:25 > 0:35:29He's an orphan and has been living on the streets since he was 11.
0:35:47 > 0:35:49Do you have any scars?
0:35:54 > 0:35:55Wow.
0:35:55 > 0:35:59But Magege isn't sleeping in doorways any more.
0:35:59 > 0:36:01Thanks to the money raised through Sport Relief,
0:36:01 > 0:36:04he's getting training and life skills that will help his future.
0:36:04 > 0:36:06The project provides a meal
0:36:06 > 0:36:08for the kids
0:36:08 > 0:36:11so they don't think of going to beg.
0:36:11 > 0:36:15We also provide education so they think more of their future.
0:36:15 > 0:36:20Little things can make a big difference in a street child's life.
0:36:20 > 0:36:24This project is more than a bowl of food and a blanket.
0:36:24 > 0:36:27It shows these children that someone cares.
0:36:27 > 0:36:30But what makes it really special is the surfing programme.
0:36:30 > 0:36:33Every day, the kids get to escape the city
0:36:33 > 0:36:36and the stigma of being a street child.
0:36:36 > 0:36:38The community, as a whole,
0:36:38 > 0:36:41they feel negative about street children.
0:36:41 > 0:36:44But once they put that suit on, they have got an atmosphere that,
0:36:44 > 0:36:48"Now, no-one will call me street children, they call me,
0:36:48 > 0:36:52"'Hey, I saw those surfers. Where are those surfers from?'"
0:36:52 > 0:36:55The appeal of surfing captures the kids' interest.
0:36:57 > 0:36:59And whilst they have fun in the waves,
0:36:59 > 0:37:01they learn discipline, how to build relationships,
0:37:01 > 0:37:03and how to trust again.
0:37:10 > 0:37:13Seeing Magege surfing in the sea,
0:37:13 > 0:37:15that's what it's all about, him having fun and being a kid.
0:37:15 > 0:37:18That could be the same for hundreds of other kids.
0:37:18 > 0:37:21All we need is your donation to make it happen.
0:37:21 > 0:37:22Please...
0:37:42 > 0:37:44Thank you.
0:37:52 > 0:37:54So, they've done one day.
0:37:54 > 0:37:57Who's ahead, Star Baker-wise, would you say?
0:37:57 > 0:38:00I think the girls are ahead of the boys at the moment.
0:38:00 > 0:38:02The boys need to step up to the plate today,
0:38:02 > 0:38:04and show us what they can do.
0:38:08 > 0:38:14Hello, extraordinary bakers, and welcome to Showstopper Challenge.
0:38:14 > 0:38:17Mary and Paul would like you, with all your skill,
0:38:17 > 0:38:20in most cases, Jason,
0:38:20 > 0:38:22to create a chocolate cake.
0:38:22 > 0:38:25What we would like you to focus on
0:38:25 > 0:38:30is your cake representing your job in some way.
0:38:30 > 0:38:32So, you have three-and-a-half hours, that's all.
0:38:32 > 0:38:35On your marks, get set, bake!
0:38:38 > 0:38:43The baking bar is always highest for the Showstopper Challenge.
0:38:43 > 0:38:45Just because they're baking for Sport Relief
0:38:45 > 0:38:48doesn't mean the judges are going to be more lenient.
0:38:49 > 0:38:51What I'm expecting from the bakers this time
0:38:51 > 0:38:53is a great quality chocolate cake.
0:38:53 > 0:38:57Good choice of chocolate, great carrier to carry the theme through.
0:38:57 > 0:38:59Personally, I think a sachertorte will be a great one,
0:38:59 > 0:39:01covered in a beautiful ganache, like ice.
0:39:01 > 0:39:03If I was Jason, I'd be listening to this.
0:39:04 > 0:39:06HE GRUNTS
0:39:06 > 0:39:10As always, the thing they're going to find difficult is
0:39:10 > 0:39:13getting the timing right.
0:39:13 > 0:39:15So often, they rather fuss about at the beginning
0:39:15 > 0:39:17and don't get down to baking the cake.
0:39:28 > 0:39:30Oh, thank God! Oh, OK, so that worked.
0:39:30 > 0:39:33I love meringues and pavlovas.
0:39:33 > 0:39:36So, I thought, "Right,
0:39:36 > 0:39:40"I can use them somehow in the interpretation of what I do
0:39:40 > 0:39:45"for my work," which is dance, Swan Lake, ballet, that kind of stuff.
0:39:45 > 0:39:47HE HUMS
0:39:47 > 0:39:50You know the cygnets. Anyway, I haven't got time for that.
0:39:50 > 0:39:53So, I thought, meringue swans on top.
0:39:55 > 0:39:57What was I thinking?!
0:39:59 > 0:40:03In a balletic extravaganza inspired by Tchaikovsky's Swan Lake,
0:40:03 > 0:40:05Jason's delicate meringue swans
0:40:05 > 0:40:08will decorate a two-tiered chocolate mousse cake,
0:40:08 > 0:40:11filled and coated with chocolate ganache.
0:40:11 > 0:40:15My cake is going to be called Chok-ovsky's Swan Lake.
0:40:15 > 0:40:19- Chok-ovsky? Right. - Yes. Well, it's a chocolate cake.
0:40:19 > 0:40:22- You've got white chocolate and dark chocolate here.- I have.
0:40:22 > 0:40:24I'm going to actually make a lake on top.
0:40:24 > 0:40:29So I figured I could dye the white chocolate ganache blue.
0:40:29 > 0:40:30It's quite adventurous,
0:40:30 > 0:40:34moving from where we saw you on the chipboard biscuits.
0:40:34 > 0:40:36And then through banoffee disaster.
0:40:36 > 0:40:39- I have to redeem myself, really, from yesterday's effort.- You do.
0:40:39 > 0:40:42If all this works, it's going to be spectacular.
0:40:42 > 0:40:44Thank you. I hope so.
0:40:45 > 0:40:48I'm going to make an incredibly chocolaty cake.
0:40:48 > 0:40:50But it's going to have a peanut brittle top.
0:40:50 > 0:40:54So, the effect is basically going to look a bit like sand.
0:40:54 > 0:40:58After I have a jump session, I have about 25 showers, get into bed,
0:40:58 > 0:40:59and there is still sand.
0:40:59 > 0:41:02So, yeah, it represents me very well, I think.
0:41:02 > 0:41:05Greg's long-jump cake is made from two layers of chocolate sponge,
0:41:05 > 0:41:07sandwiched with caramel butter cream,
0:41:07 > 0:41:10and topped with a praline sand.
0:41:10 > 0:41:12What are you turning it into?
0:41:12 > 0:41:14I'm going to try and make it look like a sandpit.
0:41:16 > 0:41:17My artistic ability is so low,
0:41:17 > 0:41:20I had no chance of making any form of jumping people.
0:41:20 > 0:41:22So, I thought, "I'll make some peanut brittle
0:41:22 > 0:41:25"and then blend it up and put it over the top."
0:41:25 > 0:41:27And then will you jump onto it?
0:41:27 > 0:41:29- If it's awful, I'll jump on top, yeah.- Great. Splat it everywhere.
0:41:29 > 0:41:32May it be awful because I want to see him jump onto it!
0:41:35 > 0:41:40I think that when people talk to me about my career,
0:41:40 > 0:41:43they invariably mention Little Voice.
0:41:43 > 0:41:46I suppose, because I sing and act,
0:41:46 > 0:41:50I wanted to do something that encapsulated both in the cake.
0:41:50 > 0:41:54Jane's making her Auntie Molly's chocolate Victoria sponge,
0:41:54 > 0:41:57sandwiched with chocolate and cherry brandy butter cream
0:41:57 > 0:42:02and decorated with a sugar paste record, and a model of Little Voice.
0:42:02 > 0:42:04So, what is your cake going to be in the end?
0:42:04 > 0:42:09- Well, I've gone down the Little Voice theme.- Have you indeed?- Yes.
0:42:09 > 0:42:12- Is it going to have Michael Caine on the top of it?- How did you guess?!
0:42:12 > 0:42:14- That would be a nice surprise, wouldn't it?- Wouldn't it?!
0:42:14 > 0:42:18- Oh, yes.- We could all do our Michael Caine impression.- Yes!
0:42:18 > 0:42:20No, I don't think I could.
0:42:20 > 0:42:22Right, so that...
0:42:22 > 0:42:24- IMITATES MICHAEL CAINE: - My name is...
0:42:24 > 0:42:26- No, see. - That's brilliant. It's uncanny!
0:42:36 > 0:42:40I'm making a Dessert Island Dish.
0:42:40 > 0:42:42My brilliant daughter Freya is a great baker,
0:42:42 > 0:42:45and she said to me, "This chocolate cake, Mum, cannot fail."
0:42:45 > 0:42:48What she doesn't put in hers are some of the ingredients I'm putting in
0:42:48 > 0:42:50to make it islandy.
0:42:51 > 0:42:52That is quite a lot of rum.
0:42:54 > 0:42:57Honestly, half-tempted to take a slug of this to calm my nerves.
0:42:58 > 0:43:00Kristy's cake will represent
0:43:00 > 0:43:03the beach where her radio castaways are stranded.
0:43:03 > 0:43:06It will be filled and topped with lime-flavoured cream,
0:43:06 > 0:43:08scattered with coconut sand,
0:43:08 > 0:43:10and finished with eight chocolate records.
0:43:13 > 0:43:16Right, I look like I've made a chocolate milkshake, don't I?
0:43:16 > 0:43:17But it will be a cake.
0:43:26 > 0:43:29God's speed, my chocolate beauties!
0:43:29 > 0:43:31Ugh.
0:43:31 > 0:43:34I've never actually practised this in one go.
0:43:34 > 0:43:37I did this one cake over three days!
0:43:39 > 0:43:42So, to do it in three-and-a-half hours, I don't know if I can.
0:43:49 > 0:43:52Kirsty, so tell us all about your chocolate cake?
0:43:52 > 0:43:56I want the cake to look quite smart. I want it to look like a cake.
0:43:56 > 0:43:57It's not in the shape of anything.
0:43:57 > 0:44:00And then I'm doing discs, which are these,
0:44:00 > 0:44:01that have fallen into the sand.
0:44:01 > 0:44:03I'm doing eight discs because, as you know,
0:44:03 > 0:44:05- every castaway has to choose eight discs.- Yes.
0:44:08 > 0:44:10Ah, they're done. They're done.
0:44:10 > 0:44:13I'm bringing them out, they're coming out! They're coming out!
0:44:15 > 0:44:18I'm not sure whether I've left them in a bit too long.
0:44:18 > 0:44:19I think they're all right.
0:44:22 > 0:44:24That's right, right? If it's coming out clean?
0:44:26 > 0:44:28- Give me something here. - SHE LAUGHS
0:44:30 > 0:44:32He's inscrutable.
0:44:41 > 0:44:44I've been watching this pan nonstop because I need to wait for it
0:44:44 > 0:44:47to turn the colour I need it, and then throw the peanuts in
0:44:47 > 0:44:51and cover them in the caramel. Then I've got the peanut brittle.
0:44:51 > 0:44:54I think I've nailed it. I'm really, really happy about that.
0:44:54 > 0:44:58So, now, I'll put it on here,
0:44:58 > 0:45:00spread it out, and let it cool.
0:45:08 > 0:45:12I tell you what, that, more than anything, that's pleased me.
0:45:14 > 0:45:17I'm pondering my coconut sand.
0:45:17 > 0:45:20When I tried this at home, the coconut was overly toasted
0:45:20 > 0:45:24and looked more Tenerife than Barbados.
0:45:24 > 0:45:27So I'm watching it like a hawk.
0:45:30 > 0:45:32I didn't imagine, when I thought I'd put sand on my cake,
0:45:32 > 0:45:36there'd be somebody else in the tent putting sand on their cake.
0:45:42 > 0:45:46That's starting to look a bit sandy, looking at it like that.
0:45:47 > 0:45:49So, we're getting there.
0:45:50 > 0:45:53What are the big songs in Little Voice?
0:45:53 > 0:45:55I did Billie Holiday.
0:45:55 > 0:46:01# I don't know why but I'm feeling so sad
0:46:01 > 0:46:05# I long to try something I've never had. #
0:46:05 > 0:46:06Oh, my word.
0:46:06 > 0:46:10# Never had no kissing Oh, what I've been missing
0:46:10 > 0:46:16# Lover man, where have you been? # THE OTHER CONTESTANTS APPLAUD
0:46:16 > 0:46:18I'm going red now! Why are you making me do this?
0:46:18 > 0:46:20I'm sorry, I do apologise.
0:46:20 > 0:46:22Because it's so brilliant, that's why.
0:46:22 > 0:46:25Because, actually, I could see how you could sort of learn
0:46:25 > 0:46:28to impersonate someone's speaking voice.
0:46:28 > 0:46:32But I think their singing voice is so much harder, isn't it?
0:46:32 > 0:46:36- It is when you're doing Bake Off! - Yes, that's true.
0:46:41 > 0:46:45Got to get the ganache right. And that's...
0:46:45 > 0:46:47Put it this way, when I practised the ganache,
0:46:47 > 0:46:49I had to practise it five times.
0:46:52 > 0:46:54This is going to cover the outside of the chocolate sponges.
0:46:54 > 0:46:57It's the glue to stick my coconut sand on.
0:47:00 > 0:47:04I'm conscious I didn't want to add anything too sweet or cloying.
0:47:04 > 0:47:05So, I'm just sticking with lime
0:47:05 > 0:47:07and I'll maybe put a bit of icing sugar in it.
0:47:13 > 0:47:14Quite a tasty-looking mess!
0:47:21 > 0:47:23What stage are you at, then?
0:47:23 > 0:47:26I'm just waiting for the final stage of this to cool
0:47:26 > 0:47:28- before I then start to decorate. - Right.
0:47:28 > 0:47:31The only thing I'm slightly concerned with, just feeling it,
0:47:31 > 0:47:32it feels quite dense.
0:47:32 > 0:47:35Do you think Paul might tell you off for it being too dense?
0:47:35 > 0:47:36Possibly, yeah.
0:47:37 > 0:47:43No more time, really, to be faffing around, cooking this cake.
0:47:43 > 0:47:47Jason must cool his cake quickly, so that he can decorate it.
0:47:47 > 0:47:51But putting a piping hot cake in the freezer risks a dense sponge.
0:47:52 > 0:47:56Half an hour to go, guys. Half an hour to go.
0:47:56 > 0:47:59Hope you've got your time rigorously planned.
0:48:00 > 0:48:03I am really late, and I'm feeling the pressure now
0:48:03 > 0:48:07because I think I've been over-ambitious.
0:48:17 > 0:48:19Look.
0:48:19 > 0:48:23- Disaster.- Oh, Jason. Oh, Jason!
0:48:23 > 0:48:24Disaster.
0:48:24 > 0:48:26They smell good. They smell yum.
0:48:32 > 0:48:34There we go.
0:48:36 > 0:48:39Right, that's it now, leave it, Jane.
0:48:41 > 0:48:44It seems to be sticking. Once it's on, it's sticking.
0:48:48 > 0:48:50Bit like waves.
0:48:54 > 0:48:56Ta-da!
0:49:04 > 0:49:06JO LAUGHS
0:49:08 > 0:49:10- That looks great(!)- Fabulous(!)
0:49:10 > 0:49:13- That looks fantastic(!) - That looks amazing(!)- Hang on.
0:49:17 > 0:49:19Just whack it all on, and press it all in, like that.
0:49:19 > 0:49:23Maybe I can just pour that all over, and hope for the best.
0:49:25 > 0:49:28If I do that...
0:49:28 > 0:49:32- How do I get that upside down? - No, no...
0:49:32 > 0:49:33Oh, like that.
0:49:33 > 0:49:35And then how do I get my hand out?
0:49:36 > 0:49:37Like that.
0:49:37 > 0:49:40Maybe if I just use a little bit.
0:49:41 > 0:49:42THEY LAUGH
0:49:42 > 0:49:45This is like a cake-making masterclass(!)
0:49:54 > 0:49:57This is the closest I'm going to get to sand, I think.
0:50:14 > 0:50:18That's it. That's my offering. I've put my heart and soul into it.
0:50:21 > 0:50:28# What do you see? These people staring at me. #
0:50:42 > 0:50:44One minute left. One minute left.
0:50:47 > 0:50:50Oh, my God, what an absolute tragedy that is.
0:50:57 > 0:51:02Emotionally disturbed bakers, your bake is at an end.
0:51:02 > 0:51:07Please stop now, and place your products on the end of your benches.
0:51:23 > 0:51:27Greg. Please walk forward with your sandy showstopper.
0:51:27 > 0:51:31After yesterday's devastation, effectively,
0:51:31 > 0:51:35I just want to hear somebody say, "You know what? You can bake."
0:51:37 > 0:51:39I like the peanut brittle, it looks good.
0:51:39 > 0:51:42I think the butter cream's got a lovely colour on it as well.
0:51:47 > 0:51:51I love the way you've got the sections here, you know,
0:51:51 > 0:51:54you've got a nice, clear filling, plenty of it, and on top.
0:51:58 > 0:52:01The cake is not done, I'm afraid.
0:52:01 > 0:52:04I think the butter cream is great.
0:52:04 > 0:52:08The texture on the peanut brittle is very good.
0:52:08 > 0:52:11- The texture in the cake is raw. - Right, OK.
0:52:11 > 0:52:15- Have I baked it at too high or too low?- Too high a temperature.- OK.
0:52:17 > 0:52:21The best thing that Mary and Paul could say is it tastes delicious.
0:52:21 > 0:52:26I'm hoping that the alcohol is not too much alcohol.
0:52:26 > 0:52:29I think I've got the balance right but, who knows?
0:52:29 > 0:52:32I love the look of it. Quite professional, actually.
0:52:32 > 0:52:34I'd like to have seen some writing maybe on the discs
0:52:34 > 0:52:37- so you could see it's a record. - He's not demanding in any way(!)
0:52:39 > 0:52:40It cuts well.
0:52:50 > 0:52:53The cake is baked beautifully. The lime butter cream is great.
0:52:53 > 0:52:57Love the coconut too. It's got too much alcohol, far too much rum.
0:52:57 > 0:53:01It's overwhelming everything. You can't actually taste the chocolate.
0:53:01 > 0:53:02Don't ask Mary.
0:53:02 > 0:53:06I quite like a little bit of rum in it.
0:53:06 > 0:53:13It all goes well together, and it just tells the story of Kirsty Young.
0:53:13 > 0:53:16- Thank you.- Yeah. Lots of alcohol.
0:53:16 > 0:53:18THEY LAUGH
0:53:21 > 0:53:25I don't think Mary and Paul will compliment me on my decoration.
0:53:25 > 0:53:29But I'm hoping they will say the cake tastes nice.
0:53:32 > 0:53:34- I think the overall look of it is very simple.- Fair enough.
0:53:34 > 0:53:36- I think you've had an easy one. - Yeah.
0:53:41 > 0:53:44The sponge looks quite nice.
0:53:50 > 0:53:54It's not very chocolaty, but it's beautifully baked.
0:53:54 > 0:53:56Yes, perfectly baked.
0:53:56 > 0:53:58- Thank you.- It's simple.
0:53:58 > 0:54:01And you've done what it says on the tin.
0:54:01 > 0:54:03It just doesn't look...
0:54:03 > 0:54:06- You can say that again. - It doesn't fly.
0:54:08 > 0:54:12The best that I can hope for from Mary and Paul
0:54:12 > 0:54:14is that they give me an A for effort.
0:54:18 > 0:54:21- I like the blue lake.- Yep.
0:54:21 > 0:54:23The swans are interesting too.
0:54:26 > 0:54:29Oh, I'm amazed it stayed together.
0:54:29 > 0:54:32I don't think it had any chance but to stay together.
0:54:32 > 0:54:35I think it's a little bit underbaked.
0:54:35 > 0:54:37Because you've had to cool it very quickly.
0:54:37 > 0:54:41- Yes.- But, actually, the taste is not too bad. The ganache is nice.
0:54:41 > 0:54:45At least you've made everything, even down to the mutated swans.
0:54:45 > 0:54:47But I think we have to score.
0:54:48 > 0:54:52- Oh...- If you did a bit of dancing, I'd give you a bit more.
0:54:52 > 0:54:56- Do you want the dying swan? - Yeah. Go on, then.
0:54:56 > 0:54:58HE HUMS
0:54:58 > 0:54:59So, she comes on,
0:54:59 > 0:55:01and then she turns.
0:55:01 > 0:55:04And then it's up, down, boom, boom, boom.
0:55:08 > 0:55:11That's a nine from me.
0:55:11 > 0:55:12Thank you, thank you.
0:55:19 > 0:55:22So, an interesting array of showstoppers.
0:55:22 > 0:55:24Let's start with Kirsty, shall we?
0:55:24 > 0:55:27She had a good bake. I thought it was a very good idea.
0:55:27 > 0:55:29She came first on the technical challenge.
0:55:29 > 0:55:31Her gingerbread biscuits were good.
0:55:31 > 0:55:33Overall, I think she's done quite well.
0:55:33 > 0:55:35Let's move on to Jane's.
0:55:35 > 0:55:37It's a good cake, it's been baked well.
0:55:37 > 0:55:41But I'd like to have seen a bit more effort going into the decoration.
0:55:41 > 0:55:44On all her bakes, she chose to go simple,
0:55:44 > 0:55:47but didn't stretch herself, which we would have liked to have seen.
0:55:47 > 0:55:50Let's move on to Greg's.
0:55:50 > 0:55:55Greg's cake looks great. However, the cake was underbaked.
0:55:55 > 0:55:58Overall, I think he's actually a pretty decent baker.
0:55:58 > 0:56:00He really tried very hard. And I think, in the end,
0:56:00 > 0:56:03just as you say, he's going to be a good baker.
0:56:03 > 0:56:07And finally, dot, dot, dot, dot...
0:56:07 > 0:56:09Jason's Swan Lake.
0:56:09 > 0:56:14It looked fun, but the disaster was when we actually cut into the cake.
0:56:14 > 0:56:18It's really sad because he was passionate about getting it right.
0:56:18 > 0:56:22So, what do we think, in terms of Star Baker potential?
0:56:22 > 0:56:24Well, the girls have done really well,
0:56:24 > 0:56:27and the boys have both had a bit of a disaster, really.
0:56:37 > 0:56:38Sport Relief bakers,
0:56:38 > 0:56:42we are very impressed by the efforts you've made.
0:56:42 > 0:56:45I think we will move straight on to the announcement because,
0:56:45 > 0:56:49I can tell you're desperate, aren't you, Jason, to know?
0:56:49 > 0:56:52- Bated breath. - Bated breath indeed.
0:56:52 > 0:56:58Mary and Paul have decided that tonight's Star Baker is...
0:57:02 > 0:57:05- ..Kirsty! - THEY CHEER
0:57:06 > 0:57:08Congratulations.
0:57:08 > 0:57:11- Thank you very much. - Very proud of you.- Thank you.
0:57:11 > 0:57:12Your very own Star Baker apron. Well done.
0:57:12 > 0:57:15- Thanks very much, Paul. Thank you. - Good baking.
0:57:15 > 0:57:18Feels fantastic! I love it. I love to win.
0:57:18 > 0:57:21Who knew?! I've never won anything.
0:57:21 > 0:57:24- Congratulations. - Oh, I feel ridiculously delighted.
0:57:24 > 0:57:27Kirsty ran away with it, and she's a deserved winner.
0:57:27 > 0:57:31What a great team we've had. All four were such fun.
0:57:31 > 0:57:35A little birdie told me that Paul did say I had potential as a baker.
0:57:35 > 0:57:37Now, that's absolutely made my day, hearing that.
0:57:37 > 0:57:40I will never, ever go into another kitchen.
0:57:40 > 0:57:45So much so, I'm going to have my kitchen ripped out of my home
0:57:45 > 0:57:47because I don't ever want to see another kitchen again.
0:57:47 > 0:57:49SHE SOBS I've said all along that
0:57:49 > 0:57:52people should bake for Sport Relief.
0:57:52 > 0:57:56But don't! Don't, it's horrible. Do something else!
0:57:56 > 0:57:58Run! Do sport!
0:57:58 > 0:58:00EXAGGERATED SOBS
0:58:00 > 0:58:02Have you got a tissue?
0:58:04 > 0:58:06If you can't be bothered to do baking to raise money,
0:58:06 > 0:58:08why not just buy one of these beauties instead?
0:58:08 > 0:58:11All profits going to Sport Relief. Go to...
0:58:14 > 0:58:16..and you can find out how to get one
0:58:16 > 0:58:19and join in all the Sport Relief fun and games.
0:58:19 > 0:58:21Next time...
0:58:21 > 0:58:22HE LAUGHS
0:58:23 > 0:58:27..Omid Djalili welcomes four new bakers into the Bake Off tent...
0:58:27 > 0:58:29I really don't want to mess this up.
0:58:29 > 0:58:31..where they do battle with tray bakes,
0:58:31 > 0:58:34- get in a spin with ring doughnuts... - SHE GASPS
0:58:34 > 0:58:37..and wrestle with a sporty showstopper.
0:58:37 > 0:58:39- A little bit profesh! - SHE LAUGHS
0:58:39 > 0:58:41Nicola Adams will be in South Africa meeting the people
0:58:41 > 0:58:44whose lives have been changed by the money you've raised.