Episode 1 The Great Sport Relief Bake Off

You know what they say? Charity begins at home -

and ends up in a big white tent with four celebrity bakers,

one steely eyed man gorilla

and one national treasure in a natty blazer-and-scarf combo.

Yes, welcome to The Great Sport Relief Bake Off.

From the worlds of sport, comedy, entertainment and even politics.

I don't think I'm really cut out for this.

16 of Britain's most game celebrities

have agreed to do battle in the Bake Off tent...

The pressure!

..in a bid to raise money for Sport Relief...

No wonder this is Sport Relief, I'm knackered.

..and inspire you to do the same.

They're all giving it a go, it's something they've never done before.

GASPS

Today, a resident of Albert Square

takes on a resident of Downing Street,

a goalkeeping legend

and a stand-up comedian.

"Dad, what's for tea?" "Canapes."

They will roll, whip and sift their way

through three tricky, slightly sticky challenges...

I thought we'd be given something a bit easier.

..under the glare of two hard-to-please judges.

They're a bit raw down at the bottom.

-Ooh, that's a bit of all right.

-And Clare Balding is in Kenya,

meeting people whose lives are being transformed by your generosity.

So, which one of our four celebrities...

That tastes really bad.

..can win the prestigious Star Baker apron?

-Start.

-TIMER BEEPS

The first group of Sport Relief bakers entering the tent are...

It's actually quite hard, isn't it, tying behind your own back?

I feel like I'm on Fifty Shades of Grey.

..comedian Jason Manford...

-CHEERING AND APPLAUSE

-Ah, Liverpool on a Thursday night!

This is where showbiz lives, ladies and gentlemen.

It's weird when you first go in the tent,

because it's the Wembley of bakers, isn't it?

It's the Royal Albert Hall for people who bake.

..award-winning EastEnders actress Maddy Hill...

I would rather eat my own vomit than have a relationship like you.

Mary and Paul will probably want aesthetic and taste in each bake.

If I can get one or the other on any of my bakes,

then I've done pretty well.

..ex-England goalkeeper David James...

The intention for us, obviously, is to win the game in 90 minutes.

Am I competitive? 100%.

If I don't win, then someone's cheated.

Simple.

..and businesswoman and wife of the Prime Minister, Samantha Cameron.

David said to me last night,

"I'm really worried about the Technical,

"what are you going to do?"

I think he's as nervous as I am, he's just like,

"Get through it, you know? Good luck, darling."

SHE LAUGHS

Ah, Sport Relief bakers, there you are.

Now, nothing to fear in the Bake Off tent,

just a bit of mauling from the judges, Paul and Mary.

Now, Signature Challenge.

Paul and Mary would love you to make canape.

They've asked, please, that you make 24 -

and they must be made from rough-puff pastry from scratch.

You've got two hours and 15 minutes on the clock.

On your marks, get set, bake for Sport Relief.

Right, come on.

It's very quiet.

Isn't there like, music, or something like that?

-Just in your head.

-Oh, right, OK.

I used to be a canape waitress

and my, did I eat a lot of canapes.

When you see a tray of canapes, they've got to look tempting,

and most important of all, they must be bite-size.

Most of these celebrities will have gone to lots and lots of parties

and been GIVEN canapes, but I bet they've never made one.

I'm mixing the butter with my hands to form...floury butter.

The key thing when making rough-puff pastry is to keep the butter cool.

Does that look all right?

If the butter's overworked, it'll melt into the flour

and ruin any chance of the pastry rising in the oven.

The problem is,

no-one really tells you how big the lumps of butter to be.

-And Paul watching you do your...

-SHE LAUGHS

..do your rubbing in is quite nerve-racking.

Add water, knead for a bit, until dough is formed.

Got to cover this and put it in the fridge.

OK, freezer.

Not got a watch on, ten minutes.

-Hello, Jason.

-Mr Hollywood.

Tell us about your canapes.

I'm going to make some man canapes - manapes, if you will.

Scallops and black pudding.

Jason's returning to his Northern roots with his Bury black pudding.

He'll add scallops and top it with a caramelised apple sauce.

These are actually going to be spoon-shaped.

-OK.

-So, the filling's on the spoon.

-Oh, lovely.

How do you get spoon-shaped vol-au-vents?

I'm going to cut that heart shape in half.

Have you already practised this?

I had a go yesterday.

They were burnt on the outside and doughy in the middle,

but edible - nobody died, and I think that's all you can ask for.

-Good luck.

-Good luck, Jason.

Is that on?

-Morning, David.

-Good morning.

-How far have you got?

I've got some rice there, cos I'm making jerk chicken,

rice and peas canapes.

Lovely.

David's been inspired by a Jamaican family recipe,

which he hopes will impress Mary and Paul.

He'll wrap his pastry around the filling

for a more unusual Swiss roll-style canape.

Where's the pastry? What stage is it at?

It's time to come out.

I want to watch you do this, come on.

Oh, hang on a minute, it might need another ten minutes.

-LAUGHTER

-OK.

Have you set yourself a sort of timetable,

or are you just winging it?

-I can't believe you said that.

-LAUGHTER

You're suggesting that I might try and wing something?

He's a goalie, he's never on the wing.

-Oh, I see!

-Always in goal.

-Always in goal, Mary.

To get the light, textured canapes that Mary and Paul want,

the pastry needs to be rolled out and folded several times.

I'm going to put it back in the freezer.

-Good morning.

-Morning.

What are you going to be baking for us?

Mine is quite spicy. I'm doing a Cornish crab and shrimp tomato curry

-to go inside the vol-au-vent.

-Nice.

-Mmm.

Sam's adapting her family's favourite fish curry

to fill her traditional vol-au-vents.

She's going for a big hit of flavour

with black mustard seeds and fresh chilli.

Sam, I'm suspecting that you're no stranger to the vol-au-vent?

Yes, I do go to a lot of... I go to quite a lot of functions

and so, there are vol-au-vents.

So, I've really tried to make mine small, cos if you're a lady...

-Yes.

-..and you've got lipstick and stuff on, it can get quite messy.

-Yeah.

-So, you put oil in there...

-Yes.

-..and your...

-Mustard seeds,

the onion and the chilli and then the garlic and ginger

and then the tomatoes,

so I'm hoping this bit isn't too complicated.

That's to make my tomato sauce.

I don't know whether that's a cheat,

but passata is just squished-up tomatoes, isn't it?

So, could have done them from scratch, but...

-Morning, Maddy.

-Morning, Maddy.

Tell us all about the canape that you've chosen.

-MADDY LAUGHS

-I'm making mini pizzas,

because I just don't think canapes cover children's needs quite enough.

As they're aimed at children, Maddy's mini pizza canapes

will be finished off with an assortment of crisps.

Like a pizza, they'll have a cheesy mozzarella topping

and a passata sauce base.

I'm loving what you've done with this bottle top cutter.

-Tricks of the trade.

-Very good.

I think that's very, very clever. A tip for everybody.

-It is a tip for everybody.

-I think the idea sounds good enough.

The fact that it's on the rough-puff pastry

will give it a nice buttery base.

-Good luck.

-Thank you.

I'm doing an apple sauce.

Oh, that's looking great, look at that, beautiful.

And it's mostly sugar.

Chicken with a jerk seasoning on it,

a bit of tinfoil, chuck it in the oven.

There will do.

This is Bury black pudding. It's a Northern delicacy.

You come in from the mine.

"Hiya, love, where's them black puddings?"

Just don't ask what's in them.

This is the crab and the shrimps.

I'm already making the most terrible mess.

At home, I'm quite good at kind of washing up as I go along,

unlike my husband, who is a brilliant cook -

enthusiastic and good cook -

but he's not mastered the clearing up as you go along.

Let's be honest, out of all four of us,

who do you reckon's got the best kitchen?

-Well..

-Downing Street.

-Who's eaten the most canapes?

I mean, that's it.

We don't have canapes in our house, there's no like,

"Dad, what's for tea?" "Canapes."

LAUGHTER

That wasn't a thing, you know what I mean?

"We're having canapes, son...

"with beans. Canapes and beans and a crispy pancake."

That wasn't a thing for us.

Sport Relief bakers, you have one hour.

-An hour?

-Yes, my love.

Pfft, loads of time.

With the pastry chilled for the final time,

most of the bakers start cutting out their canapes before they fill them.

I'm going to go, we've got to do 24.

But David has decided to fill his before he shapes.

Look at the size of these things! Oh, wow.

I don't know why I decided to do a traditional vol-au-vent.

They're quite difficult.

It looks like everyone else has had something more inspired.

It looks like a baguette.

It does, doesn't it?

Why is it not looking like it's supposed to look?

These are going in.

I'm really nervous.

Whatever.

Just chuck it in.

How do you work the timer?

-Start.

-TIMER BEEPS

OK, Sport Relief bakers, time is money.

Half an hour on the clock -

you CANAPE me any more than that.

How long have you got on yours?

Well, I couldn't work the timer,

so I'm going to have to do it by eye.

How's yours going?

I made too much filling, so I've ended up bite-sizing,

they're about that big.

It smells delicious.

I'm just hoping it's cooked.

I've not even got anything to present it on,

other than the actual tray.

Just use one of these bowls.

What, are you going to put canapes in a bowl?

-Bowl of canapes.

-A bowl of canapes? What parties have you been to?

-"Bowl of canapes, sir?"

-LAUGHTER

They're massive. Ooft, what was I thinking?

Sport Relief bakers, you've got ten minutes left on your canape clock.

Right.

Oh, I think I might have overdone them.

I think that they look all right,

I'm just not sure whether they're cooked or not.

No, it's not ready.

I think the cheese will take about five minutes to melt.

Mine's been in too long now. Right, this is it, it's out.

Don't care. That is it, finished.

That is...

It's 24.

21... It's 21.

I've got to speed up, I think.

It's whether or not...

that counts as a canape.

Getting a bit worried now.

Scallop, come on!

I'm shaking.

Look at that. Look, that looks posh, don't it?

Sport Relief bakers, one minute left on your canapes.

OK!

It's exhausting, this. I've never had to concentrate so hard.

OK, Sport Relief bakers, time's up.

-Argh!

-Stop fiddling with the black pudding, now.

I think the size of them are good.

They're a little bit messy when it comes to the topping.

-Yeah.

-I think it's rather a practical shape

that I think people could copy,

because you've got something to hold at the end and pop it in your mouth.

So, full marks for something different from everybody else.

The pastry's quite buttery.

And it is baked properly - you haven't just stung it on the outside

and left it doughy in the middle.

I think the scallop does go with the black pudding, and it does work.

The apple sauce is there right at the end, the sweetness.

You haven't quite got the rise, but you've got the flavour.

They've kept their shape and they're a beautiful colour.

I actually think you've done a decent job.

Don't sound so surprised, Paul! I've eaten a lot of baked products.

LAUGHTER

But I think you should feel quite proud of yourself.

Thanks, mate. Oh, my God!

Get us a pint!

I've seen a lot of vol-au-vents in my time,

and they are absolutely perfect.

Thank you. Oh, my daughter's going to be so pleased.

They've risen in even layers.

Shall we have a look and see

if they're beautifully baked underneath?

Could you ask for more?

I think the kick from the chillies is there,

but it doesn't overwhelm the shrimp or the crab.

It's a beautiful texture. Well done.

Give me a little fist please, SamCam. There she goes.

They'll be employing me in the Downing Street kitchen.

We've got 24.

Eventually.

The filling looks exciting,

but we haven't got an awful lot of rise from your pastry -

haven't quite got the layers.

They're a bit raw down at the bottom.

-Is that raw?

-You see that bit in the middle there?

-Yeah.

That's raw.

-This is not going very well, is it?

-LAUGHTER

The actual flavours are subtle and good.

-Yes.

-It's just that they're not done.

And the bite I've just had...

I mean, that's one, two, three bites for a canape.

That is bite-size.

They're a beautiful, even shape.

I think they have risen quite well.

I like them. I think they look great.

Do you know, that pastry is beautifully buttery,

it's flaky, it's delicious.

-They taste beautiful.

-MADDY LAUGHS

I think you've created something that's really quite tasty.

-Well done.

-Thanks, Paul!

I'd never conceived in a million years

that "buttery, beautiful and flaky"

would be terms given to something I had baked,

so for that, I'm very, very proud.

I'm feeling really pleased

that it went well and that they liked the taste.

I feel like I've got a new skill now,

that I definitely didn't have before.

I could do fish curry and now, I can do rough-puff pastry.

Mary's lovely.

I didn't realise she had such a petite mouth, though.

Cos on telly, widescreen,

I thought her bite-size was much bigger.

I was kind of half expecting it just not to go well,

so I was pleased when Paul said, "You should be proud of yourself."

For the bakers' Technical Challenge,

the judges have turned to the world of cycling for inspiration.

Sport Relief bakers, welcome back to your Technical

FRENCH ACCENT: Chall-enge -

that might or might not be a clue.

Now, it's one of Mary Berry's recipes, this one -

so Mary, have you got any advice for the Sport Relief bakers?

Read the recipe three times

and go through it in stages carefully.

Paul and Mary, with the deepest respect, off you go.

Good luck.

And I can now reveal to you that your Technical Challenge is to make...

a Paris-Brest.

Yes!

It's a decadent French dessert,

based on a French bicycle race.

It's made from choux pastry rings,

which are filled deliciously with a rich, praline cream.

You've got one hour, 20 minutes.

On your marks, get set...

FRENCH ACCENT: Bake for Sport Relief!

Well, simple(!)

I can't even read it, it's making me want to cry.

I thought we'd be given something a bit easier.

Or at least we'd know what it looked like.

I wouldn't know a Paris-Brest if it hit me in the face.

So, why have you chosen Paris-Brest?

Well, they were invented for the cycle race between Paris and Brest.

The circle represents the cycle wheel

and they are exceedingly rich and sweet

and good to fortify the cyclists.

The thing is, we are testing them -

not just on their baking skills, but can they follow a recipe?

Because I can guarantee

they never would have heard of Paris-Brest before.

Right.

That is...perfection.

I love the praline in the middle, the hazelnut and the caramel.

The cream is lovely, it's nice and smooth,

the crispiness coming from the choux pastry.

And it's really showing several skills of our bakers,

whether they've got it, or whether they haven't.

Are you managing all right over there?

By the way, it's all round the side of your mouth like shaving cream.

LAUGHTER

"Put the water, milk, salt, sugar and butter in a saucepan

"and heat over a medium heat until the butter has just melted".

For a successful choux pastry,

the ingredients must be meticulously weighed.

112 grams of flour.

I mean, how specific is that?

110,

111,

112.

-Salt.

-How much salt?

A pinch of salt.

Oh, a pinch of salt and a pinch of sugar. That's easier, isn't it?

Well, if I know... Ha-ha, they've measured me a pinch,

so I know what a pinch is, so ha-ha!

"Shoot the flour into the mix".

What does that mean?

I'm assuming you just shove it in.

LAUGHTER

I'm just going to do it.

I'm shooting it in.

MADDY IMITATES GUNSHOT

I reckon that's what shooting is.

If I can make choux pastry today, that's quite exciting,

because that means I can make chocolate eclairs.

Ah! Looks really lumpy and disgusting.

"Remove the pan from the heat and beat vigorously..."

"..Until dough is formed".

Am I beating it with a spoon, or am I beating it with a whisk?

See, that needs a whisk.

You can't beat someone with a whisk, can you?

Woo, look at that! How's that for time-saving?

"Return to the heat and cook out".

What does "cook out" mean?

I think you're cooking the flour a bit.

Well, OK. I feel that's been cooked out.

Yeah.

If the mix is too runny when the eggs are added,

they won't be absorbed and the choux pastry will struggle to rise.

It looks like mash.

I've got no idea how you're supposed to get it in.

Oh. I think also, you're probably supposed to put it into the bag

before you slit the generous hole, maybe.

I think you're the only one that's got their nozzle.

What the hell is going on there, David?

DAVID LAUGHS I've never seen anything like that.

-This is...

-What is going on? It's come out all frilly.

He's using his metal thing, but I don't think we do on this bit.

That doesn't matter, does it?

MOUTHS: Yes, it does.

Ah...

Oh, it doesn't get more satisfying than that.

Oh, no!

How can I even glaze that? It's slushy.

There's a lot of egg in these.

I put three in the middle, now I'm putting some on the top.

MADDY GROANS

"Sprinkle almonds".

I do so many almonds

that you can't see that I haven't done the egg wash. Yes!

They're a bit flat, aren't they?

-With this remaining goo...

-Yes.

..I'm going to try another batch.

Yeah. Make four more.

Have you done anything different to this?

-No.

-OK.

OK.

(Please.)

(Please, do something.)

Right. "To make the praline,

"melt the caster sugar in a pan over a medium heat".

But I didn't know sugar would just melt on its own.

I assumed you'd have to put like, water in or something.

I mean, this just feels like a fool's errand.

That's not going anywhere, is it?

Well, I'm presuming it'd be quite easy to burn this

and it would taste really disgusting.

-Something's happening.

-Hello!

Something's occurring. Look, it's melting, it's melting!

Oh, thank God!

There are just a few minutes between an underdone caramel...

There we go.

..and a burnt one.

The smell is terrible.

"Add the hazelnuts to the pan

"and swirls for the hazelnut, all coated in caramel".

I mean, I think that probably looks like it's supposed to -

and it smells much nicer now I've put the nuts in.

I think that's all right. Cor, wow.

JASON GASPS

How good do they look?

They look good.

They are rising a bit.

Sport Relief bakers, just to keep you "abreast" of the situation,

you've got half an hour left on your Paris-Brests.

All right.

They look a bit flat, don't they?

Doesn't look right. Ugh.

"Once baked, immediately slice the rings in half".

All right.

I'm trying to halve pancakes.

Oh, wow - look at them.

MADDY LAUGHS

I'm going to cut them out with this.

I'm going to put them back in the oven

and they're going to dry out.

Bang, right.

It tastes like an omelette. It's very salty.

With 15 minutes left, the bakers start the cream filling.

"600ml of cream".

I've never seen a vanilla pod before.

Cut in half, is that how you do it?

How do you whip cream?

I'm not really a recipe person, because most days, it's like,

"Pasta, anyone? Choose your sauce".

Ten minutes to go, Sport Relief bakers.

I'm not... I'm running out of time.

I don't know how dry they're supposed to be.

Not that dry, you'd think.

Yeah.

I think they're dry enough.

Boom.

Stick them back in.

How many minutes have we got?

OK, Sport Relief bakers, you've got five minutes to go, my loves.

Ooh, my God!

"Sprinkle half the praline onto the bottom halves of the choux rings".

OK.

Oh, God. It looks like a terrible mess, doesn't it?

I don't know how else you're supposed to do it.

I'm actually going to do it here,

so I've got to try and not make a mess.

They're supposed to be caramelised, but that doesn't look caramelised.

It just looks very nutty.

I'm covering everything in this sugary stuff,

to try and counteract the salt.

"Then pipe the cream in a generous, circular motion".

Get on there. Get on there!

This isn't very easy. I thought this bit would be easier.

Oh, God.

Sport Relief bakers, you've got one minute to go.

One minute left on the Technical Challenge.

I've got to sprinkle the rest of this gear on here.

I still don't know what it is.

And...boom.

Dust - how do you dust icing sugar?

When they do this on the telly,

they normally do it with a sieve, don't they?

All right, my little boulanger, time is up.

Bring them up to the gingham altar and find your photo.

Mary and Paul are looking for crisp, well-risen choux pastry rings

with a delicious caramel and hazelnut praline

and beautifully piped cream.

Right, if we start on this one, Mary.

This has actually got some form of rise,

you can see the crack there on the top.

The colour is good, we've got the praline there.

They're not bad at all.

The cream's well-whipped, I can get a hint of vanilla.

Very tasty.

They taste good and you have got a little bit of colour on there,

and a little bit of rise. Now, moving onto number two,

this one's got less colour on than the first one,

but it has got some form of rise, you can just see the crack here.

A little bit informal.

That's Mary's word for "messy".

Crispy.

Yeah, the praline's slightly overcooked,

so it's tasting a bit burnt.

Moving onto number three -

needed longer in the oven, the choux.

It's a little bit soggy.

What happened to the praline? It's not quite cooked.

I don't quite know, it looks more like a crumb than a praline.

Let's pop that back, it looks better that way up.

It's tasty - almond-y, isn't it?

-It is like ground almonds, yeah!

-PAUL LAUGHS

-So, you're missing the caramel?

-Mm.

-We are.

-Missing the caramel.

-Totally.

-But the cream is nicely flavoured.

The cream's been whipped well.

Let's move onto the next one.

So, these look very flat and a bit like a biscuit,

and that is because the choux pastry wasn't really cooked out,

and I expect it was very runny when it was actually piped.

That tastes salty.

Somebody picked it up instead of sugar. Anyway...

Yes, that tastes really bad.

LAUGHTER

I mean, the piping is OK.

I thought the cream would save it, but it hasn't.

Mary and Paul will now rank the Paris-Brest from worst to best.

In fourth place is this one.

-Whose is this?

-MADDY LAUGHS

What happened?

I didn't see how much salt went in.

-It was a lot!

-A lot?

-I need a drink now and I just tasted it.

-So do I.

And in third place is this one.

-Yes, progress!

-David, that was third.

Right, in second place is this one, whose is this?

Not bad, it tasted good.

The only bitterness, really, came from the praline,

-but you had all the component parts.

-And in first place...

Wow. Well, that is surprising!

-Jason, well done!

-APPLAUSE

-Thank you.

-The flavour was good, the vanilla came though...

Certainly the best of the bunch. Well done.

Well, bakers, this leaves us in a very interesting situation.

The crown could be anyone's still.

-Yes?

-Is it worth coming in tomorrow?

-LAUGHTER

-David, of course it's worth coming in.

-OK.

I totally won!

What I'm really excited about

is that my kids will get to see me actually achieve something.

I've actually done something proper with my life.

I just think they're so picky.

But I didn't finish last.

I thought I was going to come fourth, but at that stage,

I obviously didn't realise

that Maddy had tipped all her pot of salt in.

It could've been that they were just like,

"Wow, what you've created there is something really amazing."

Um... Didn't turn out that way.

Now I'm here, I just think I'd love to win,

I've got a bit of self-belief now, that I think actually,

maybe I could... maybe I could do it.

Sport Relief is making a huge difference

to people living extremely tough lives in the UK and around the world.

Clare Balding has been to see why your support is so vital.

It's 5.30am in Kisumu, Kenya

and right here on the street is home to hundreds of children.

After running away two months ago,

11-year-old Nelson is now one of them.

Why did you leave home?

My father died because he was sick.

I decided to leave home...

..so that I can come and look for my own food.

And when you got here, were you scared?

I was frightened, because it's not safe.

And we don't sleep at the... at the good place.

Later, I saw how dangerous life could be,

as Nelson scavenged through filthy rubbish in his bare feet,

collecting plastic to sell for food.

The only things that he owns are the clothes that he's wearing

and that sack that he's holding.

That's all he's got in the world.

Despite having nothing, Nelson has taken another boy under his wing.

Ten-year-old Collins arrived on the streets two weeks ago,

and like Nelson, is struggling.

And for both of them, they've left their families

because that was the only option they could see.

And they're good kids.

They're just like your children.

So, where do you sleep?

-We sleep at this place.

-Here?

-Yes.

What are you sleeping on?

These sacks that we are using.

-Just this?

-Yes.

As the street gets busier,

Nelson and Collins are forced out by the bigger boys.

All right?

I can't bear it. That is a ten and 11-year-old boy...

..tucked up in a sack...

..on a concrete pavement

and I want to tell them it's going to be all right.

But we can help get these children off the streets.

This Sport Relief-funded project provides meals,

washing facilities, education,

health care, counselling and shelter.

Most importantly, it provides hope.

They can tell I'm a soft touch.

They say "more", I just give them more.

You must get so much pleasure,

so much satisfaction from seeing the system work?

Really, yeah.

When you see a change happening in the life of a child -

for example, you rescue this boy from the street -

he comes in, he gets rehabilitated,

he successfully gets back home, goes back to school...

It gives you some sort of pleasure.

You feel like, "I've done something,"

and it's really good to see them progress.

And the thing is, it can get better,

because we can make a difference - all of us.

Because just £10 could provide accommodation -

proper accommodation, a roof, a bed -

and food for two months for one child.

So, if you feel you can give £10, please do, please.

So, a very interesting first day

yesterday, with the Sport Relief bakers.

I thought it was going to be very cut and dried,

in the sense that Sam did so brilliantly with those vol-au-vents.

But in the Technical, dark horse Manford came from the outside.

-Wasn't that amazing?

-Brilliant.

You know, his canapes were pretty good,

but I think it took a little bit to beat Sam, though, to be honest.

Her canapes were beautiful.

What about Maddy, Mary? Do you think she could pull herself back again?

Do you know, I think if she did something absolutely amazing -

because her canapes were good - she'll have a jolly good go at it.

David did say, at the end of yesterday,

-"Shall I bother coming back tomorrow?"

-I mean, David...

his canapes were just massive and under-baked, so it was a shame.

But, in the Technical, he did move up to third place.

Is it a two-horse race, or is it a three-horse race?

Yeah, I think it's between Sam, Maddy and Jason.

Four-horse race?

-Not quite.

-Let's not push it.

-OK.

Sport Relief bakers, here we are.

Now, Mary and Paul would very much like you to make, please,

a sporting trophy made mainly of cake,

but you can embellish it with anything you like.

And remember the word "trophy" -

I'm thinking plinth, I'm thinking engraving, possibly handles.

Who knows? It's up to you.

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

On your marks, get set, bake for Sport Relief!

Three and a half hours, three and a half hours...

It's the timing that I'm really worried about -

getting the timing right.

My plan today is to do something different to yesterday,

which is try and be a bit successful.

We've asked them to make a trophy cake, and it has to be 3D.

That means when you walk round it, it's good from all sides.

It's got to be something that you look at and you think,

"Gosh, I'd like to win that," and not throw it in the bin.

The bakers need to think of the structure

and how the whole thing is going to be pieced together.

Cos if they try and wing this at this stage,

they're going to be in a world of trouble.

I've got every lid, except the one I want.

Is that right? That's too big.

I feel like the Chuckle Brothers.

Currently, I'm making jam.

Because the sauce went well yesterday -

that kind of saved my canapes, that sauce -

so I think I'm going to gamble on the strawberries today.

-Hello, Jase.

-Hello.

-Hello there.

-You all right?

-What have you chosen for your trophy challenge?

So, I have gone with cricket.

So, I'm going to make an extra-long Battenberg like a cricket pitch,

with green marzipan,

and then I'm going to make the Ashes trophy to actual size,

cos it's only five inches high.

-Is it?

-Yeah, it's only that big.

Have you never seen the pictures? They're always like this.

Jason will stand his Ashes trophy on top of the cricket pitch Battenberg,

which he'll sandwich together with home-made jam

and a vanilla buttercream.

And what are you building the trophy from?

-Riced puffs and marshmallows, so like a...

-Good sculpting material.

-Yeah.

-You're being very ambitious.

-I am.

Some things have changed in 24 hours. I'm taking it seriously now.

I mean, it sounds impressive. It's about the execution today,

-cos actually, off the back of winning the Technical...

-Yeah.

-..you know, you fared well.

-Yeah.

-You could...

-I've surprised myself.

You surprised me.

Most of the bakers are making their sponge using whole eggs...

Eggs, how many eggs? Three large eggs.

..but Sam is opting for something a little different.

Well, I'm doing a sponge with egg whites, not the yolks,

so the cake doesn't look too yellow, so the colour, which is blue,

doesn't go green.

That's the theory, anyway.

-Good morning, Maddy.

-Ey up.

Right, what are you going to be doing for this trophy challenge?

I'm going to be making a yoga mat.

-Trophy?

-Yeah.

-Trophy?

Gold, rolled up yoga mat.

Maddy's making yoga competitive with her gold yoga mat trophy.

She'll join together two Swiss rolls filled with jam and cream

and cover them in fondant icing.

I'm definitely going to make a little dude covered in these,

but whether he's in a sort of a lotus position or a downward dog,

I'm going to have to see what happens there.

What's the dog thing?

The downward dog? It's one of them.

-And you look through your legs.

-Yeah, you look through your legs.

Can you see Paul as the downward dog?

-Yeah, I think that would be for the best.

-Angry bear.

I don't think he could do that move with his hair, Maddy.

I'm flavouring it with lots of lemon zest.

-It just keeps flying out!

-LAUGHS

Oh, God.

I don't think I'm really cut out for this sort of thing.

-Morning, Sam.

-Morning.

Can you tell us all about your trophy cake?

I can't do any competitive sport myself,

so I thought I'd do something the children are really into,

so it's a surf cake.

Sam's trophy cake is inspired by her family surfing trips to Cornwall.

It'll be made up of layers of blue lemon sponge and lemon buttercream.

So, the surfboard's going to be made with lemon sugar paste, then?

That's right. I was supposed to practise them last night,

but I was too tired and I went to bed.

-Are you slightly hysterical?

-No!

-LAUGHTER

I'm getting a slight whiff that you might be.

-I think it might be stress.

-I think it's stress.

We've got another two and a half hours.

-How long have we got to go?

-Ooh, my watch has stopped, sorry!

Colours, blue.

Blue.

David is the only baker making more than one type of sponge.

I'm sort of toying with three different recipes.

So, it'll be layered, and I've got to make quite a few sponges

and also, this is against the clock.

Get it in there.

Do another one? Do another one.

Let's do another one.

-Hi, David. You all right?

-Very well, thank you.

David, are we getting a football trophy?

Well, I spoke to the kids about it, and they said,

"Dad, why don't you do a trophy with a football in?"

and I said, "That's what everyone wants me to do."

I'm a Sea Hawks fan, so I'm doing an American Football trophy.

Oh, right!

After training with the Seattle Sea Hawks a few summers ago,

David is paying tribute to them

with his version of an American Football trophy.

He'll layer up Victoria, strawberry and chocolate chip sponge

with a raspberry cream to make the shape of a helmet.

So, that's the mixture that you've made.

This is one of them, one of many.

One of many. And for you, what is the tricky part?

This bit.

-What, the actual getting...

-Yeah, and then putting it in the oven

and getting it out again, it's just too...

How big is it going to be?

-That's big. That is a big helmet.

-He's got a big head.

Oh, yeah. Look at that.

Golden yellow.

A lot of blue in your recipe, Sam.

There is, there's a lot of blue. There's a lot of blue.

Oh, yes, there is - I hadn't thought about that, yeah.

-I think, for some impartiality, a few of those...

-Red.

-..strawberries.

-Red.

While David moves onto sponge number three,

the other bakers can make a start

on the all-important trophy element of their cake.

So, this is the bit that hopefully will make it look

more like a trophy, which is the gold medal and the number one.

And these are the surfboards.

I'm doing them now, because they need to set and go hard,

if they're going to stand up on the cake

and I'm a bit nervous that they're not going to.

Does that look Ashes? That looks a bit Ashes, doesn't it?

This is literally the most I've concentrated since GCSE Maths.

This bit takes quite a bit of concentration,

cos I'm going for the yoga mat perforation,

which really sets it apart from other mats.

So, how many sponges have you made already?

-I've got two in...

-OK.

-..and one there, three, this'll be four.

That's brilliant. Is this your penalty shoot out, David?

Is this the moment for you? Do you think this is...?

In order to get a penalty shoot out,

I'd have had to have equalised in the game,

and at the moment, I'm two goals down.

-I don't... I disagree.

-OK.

I... I beg to differ.

OK. Then this is the penalty shoot out.

I think that's it, I'm not making any more mixture.

All right, all right, all right!

Ooh, hello!

They look quite flat.

It's a good 'un.

That's the best cake I've ever made.

I've not even tasted it yet, but it just looks good.

I've got to make a wave, and first time I tried it,

I tried to make it out of sponge and it was a disaster.

But, annoyingly, Jason knew about this technique as well.

How's that jam looking?

It tells you when it's jam, look.

Come on, jam.

No, it's nowhere near ready, that one.

I think that's done.

Get to jam. Get to jam.

Get to jam!

Come on, nearly there.

I mean, it looks and tastes like jam, so...

Sport Relief bakers, you have one hour left on your trophies.

-I'm cutting a hole in the middle.

-Right.

This is the bit I didn't tell Mary and Paul about.

I've got strawberries, so when you cut in,

that's slightly more the Showstopper -

that you get the coloured sponges

and you get the strawberries in the middle.

So, it's not all blue.

Bring all this together. This is the plinth.

So, I need some black bits in there to make it look like marble.

Now, I now need a turny cake stand.

I'm going to do this and I'm going to pop it in the fridge,

let it set and then put the jam on,

cos just using my previous experience as a plasterer...

..always wait the second coat.

I don't think it really matters that it's all mixing up like that.

I hadn't worked with fondant before last weekend,

but now, obviously, I'm having to be...

I've been quite adventurous with it.

Is it still not done?

I'm just thinking, if I stick a metal spoon in there, it'll cook -

cos then the spoon will become a conductor of heat

and then cook the inside out.

Come again?

What, you keep the spoon in as you cook it?

David, you're breaking the blooming boundaries of baking.

-You've...

-I've got to try, haven't I?

-Yeah, go on, do it.

Oh, for...! The spoons have run out.

Desperate.

Sport Relief bakers, half an hour left on the trophy clock.

Oh, my God, all right.

This is called a fondant smoother.

I think it just makes you look professional.

Look at SamCam's! Oh, my God.

Right, I've got to pull this out now.

HE GASPS

I've got to chop it in half, stick it in the fridge.

You know what they say about desperate times and all that?

This is raspberry and cream.

Come on, get cold.

Time's running out.

Sport Relief bakers,

it is time to seriously get your tszujing and your primping on -

you've got 15 minutes on your Showstopper.

(Oh, my God.) Is it doable in 15 minutes?

That's the question, isn't it?

Jamo, we make this work.

It looks a bit like an iceberg, but it's supposed to be a wave.

So, you're in marzipan territory, yeah?

-Marzipan territory, yes.

-OK, good.

Get the old stress out. Imagine that's Paul's face...

JASON LAUGHS

..that you're just working in with your fists. There we go.

-Just give it a little kiss there.

-You creep.

I am by trade a designer and I did fine art for my degree.

In theory, I should be good at this.

I'm going to write "Namaste" on the flat bit.

It's a yogi greeting.

It means, like, "good health".

Ruddy hell. Absolutely no wonder it said "Sport Relief" - I'm knackered.

Ten minutes, bakers - ten minutes to go.

I can't believe I've fallen at the last hurdle.

Please. For Sport Relief.

For the apron.

Oh, sugar!

That's quite a big crack, isn't it?

There's no time to redo. Patch, patchy-patch.

Come on. Patchingtons.

Oh, wow.

DAVID LAUGHS

OK, Sport Relief bakers, you've got one minute to go.

David, helmet on plinth, my love.

Oh, it's just so heavy.

-It's going to slide.

-It's just too heavy.

It looks nothing like... It's nothing like the colour.

If you can just hold that... We're losing the detail.

What do you want me to hold?

-The helmet's ripping!

-Don't push it, don't push it!

It's actually ripping, it's ripping. Keep going, Jase.

Oh, this is good, this is good.

Very strong, one bold manoeuvre, woof, there we go.

Sport Relief bakers, your time's up.

Please move your trophy bakes to the ends of your benches.

LAUGHTER

It looks good. You can see that it's a mat, it's been rolled up.

I'm not too sure what a yoga mat is,

but it looks like a mat that's got criss-crosses on,

that I think I've seen rolled up in the corner of the village hall.

But I don't do yoga, you see -

but it's quite difficult to get that spiral, and you've achieved that.

Would I have that as a trophy in yoga?

Yeah, possibly. Would you, Mary?

Possibly. Possibly.

It's cooked well.

It's quite a close-textured sponge,

but because you've put so much cream and lots of jam,

it makes it very nice to eat.

I like that.

The sponge actually tastes good.

I think the design is good.

Overall, I think you've done something

which is actually quite elegant.

I think it looks great fun.

You've done something on the side of the cake that I've never seen -

all these waves from the sea.

I think you must have used a tonne of sugar paste on this.

-Yeah.

-I think it comes down to, "What's it going to taste like?"

Oh!

It's the sort of surprise element.

Isn't that fun?

Mmm, that's a bit all right.

Thank you.

The lemon is certainly coming through.

The buttercream is good. I think each sponge is very well baked.

It's very well executed, and you should feel very proud of yourself.

-Well done.

-Thank you very much.

I think you've done a very good effort,

but it's just a little bit on the clumsy side,

would you say, just a little bit?

A little bit, yeah, I would say that.

I think what's difficult for us

is to actually touch the Ashes trophy, because...

-Of course, because it's...

-..still wet.

..such a historic trophy.

But I think the actual squares that you've managed to achieve

on your Battenberg, they look quite equal.

I'm dying to see what it tastes like.

Good.

The jam is a little overcooked. You had the lid on?

-I did.

-The whole idea is to take the lid off so you evaporate it,

so you get a nice gel to your jam.

-This is a little bit sort of syrupy.

-OK.

The sponge is a little bit dry.

The buttercream is all right.

Oh, good. Well, there you go.

-I think overall, your idea was very good.

-A bit ambitious.

I think a little... probably a little ambitious. Well done.

-Cheers, guys.

-Thank you.

-Thank you.

-David.

-LAUGHTER

It looks like a sort of... dropped helmet.

But I love the bronze.

I think what we need to do is cut it and get into the middle

to have a good look at these sponges inside.

Wow, hello.

That's a lot of sponge though, isn't it?

You've done one, two, three, four, five layers -

which is very good.

They're all well baked.

The sponges taste really good -

the coconut with the Victoria and the chocolate chip,

although I haven't found any chocolate in there at all.

But the interior of your cake

does not portray what's on the outside.

The idea was good, it just wasn't your day.

-Thank you.

-Well done, David.

So, Paul and Mary, at the start of Showstopper day,

David was a little bit behind, wasn't he?

Has he done enough with his extraordinary trophy helmet?

I just think he's done it with great spirit and mirth,

and has given us so much fun.

I think he slipped slightly in the Showstopper.

And poor Maddy came last, of course, yesterday, with her Technical.

Has this done enough to kind of pull her up?

-She's done well today.

-Maddy's canapes were really good.

She let herself down on the Technical,

but I think she's really pulled it up in the Showstopper -

that's a great Swiss roll.

Sam...disappointing.

I thought she did really, really well.

The use of the sugar paste was very good, to make the boards,

the design, the colours - and then to have that little surprise

with the strawberries inside was very clever.

I think in the Technical, she let herself down a bit,

but the canapes in the Signature - stunning.

We haven't even touched on Jason.

Jason was very, very ambitious.

He came in with real confidence,

because he did so well in the Technical.

It was just too much for him, I think.

Did quite well in the canapes.

I think he would have pulled it in a little bit today and played safe

and that would have put him in a better position, I think.

So ultimately, the Sport Relief Star Baker apron

is either going to be wrapped around Maddy or Sam.

Sport Relief bakers,

you have given us some tastes and some memories...

LAUGHTER

..that we won't forget in a hurry.

Now, we do see some strange things in this tent

and sometimes, things don't necessarily go

in the way that you might predict.

So, with that in mind,

the person that we're awarding

this fabulous Star Baker Sport Relief apron to today,

for their boldness, their bravura...

..at baking...

..goes to David...'s wife, Samantha Cameron.

GROANS AND LAUGHTER

Sam, well done. Here's your apron.

-Thank you very much.

-APPLAUSE

-You did so well.

-Thank you.

-You did so brilliantly.

I genuinely haven't laughed that much for...

I think since I was sitting at the back of the classroom.

I am genuinely really pleased.

I'm normally being given flowers for being David's wife,

so it's really nice being given flowers for, you know,

doing something that I've done on my own.

My daughter is going to be very jealous, she's going to be...

-She's going to be thrilled.

-"That'll be me one day."

In the Showstopper, Sam knocked everybody out the park.

That was fantastic - well thought out, well-executed

and tastes actually as good as it looked.

Sam had an attention to detail

which was slightly missing from perhaps my approach.

I think it's fair to say that I wasn't the best baker.

Might have been second, though.

-Very nearly.

-Well, you know.

-Next time.

I got that Technical Challenge.

After I won the Technical, I... I dared to dream.

I had a night of being a winner

and I'll always thank the Bake Off for that.

Now ,obviously, I've got the rest of my life as a loser,

but I'll always have that one night.

I wonder if Paul and Mary are back in there agreeing with me,

sort of discussing who actually finished second.

Well done.

I've had so, so, so, so much fun

with such a lovely group of people,

and all in the name of Sport Relief.

To help Sport Relief and raise money,

there are all sorts of ways that you can do it.

You can just have a coffee morning and charge people to come,

and also make some extra cakes that they can buy to take home.

If you've been inspired to get baking,

why not buy one of these marvellous pinnies?

Or our special recipe book. All profits go to Sport Relief.

And if you want to organise your own bake sale,

you'll need a fundraising pack, available at...