0:00:02 > 0:00:04Two inscrutable judges, three formidable challenges,
0:00:04 > 0:00:06four charitable celebrities and the icing on the cake...
0:00:06 > 0:00:10we've also got icing - on cakes.
0:00:10 > 0:00:13Welcome to The Great Sport Relief Bake Off.
0:00:13 > 0:00:14- WHIRRING - Oh, my God.
0:00:14 > 0:00:18- 16 Great British celebrities... - Phew!
0:00:18 > 0:00:22..from sport, comedy, entertainment and politics...
0:00:22 > 0:00:24A lot of blue in your recipe, Sam.
0:00:24 > 0:00:25..brave the Bake Off tent.
0:00:25 > 0:00:29The most I've concentrated since GCSE maths.
0:00:29 > 0:00:31Fighting to raise money for Sport Relief.
0:00:31 > 0:00:36Hopefully, our bakers will inspire people at home to have a go.
0:00:36 > 0:00:37This time...
0:00:37 > 0:00:38I think this has died.
0:00:38 > 0:00:40..a footballing star
0:00:40 > 0:00:41and a journalism legend
0:00:41 > 0:00:44take on not one but two pop music sensations...
0:00:44 > 0:00:45Oh, no.
0:00:45 > 0:00:49- ..squaring up for three tough challenges...- The pressure.
0:00:49 > 0:00:54- ..all hoping to stun judges Mary and Paul.- Paul has a beard, doesn't he?
0:00:54 > 0:00:56I know they're not bakers,
0:00:56 > 0:00:58but I'm still going to judge them as if they were.
0:00:58 > 0:01:00And Clare Balding is in Kenya,
0:01:00 > 0:01:03finding out about the impact Sport Relief is making there.
0:01:03 > 0:01:07So who will clinch the Sport Relief Star Baker apron?
0:01:07 > 0:01:08Get out of the tent!
0:01:34 > 0:01:36Today's fresh Sport Relief bakers are...
0:01:38 > 0:01:41..BBC World Affairs Editor John Simpson.
0:01:41 > 0:01:42In the past,
0:01:42 > 0:01:47I have slept all through quite a heavy artillery bombardment.
0:01:47 > 0:01:50- GUNSHOTS - They're firing pretty close to here.
0:01:50 > 0:01:53And last night, I was up at three o'clock.
0:01:53 > 0:01:54I couldn't sleep for the rest of the night.
0:01:54 > 0:01:56Former England midfielder
0:01:56 > 0:01:59and current football pundit Jermaine Jenas.
0:01:59 > 0:02:01It's the worst game of football I've watched all year.
0:02:01 > 0:02:03But does he know the score when it comes to baking?
0:02:03 > 0:02:05I'm not allergic to being in the kitchen,
0:02:05 > 0:02:07but Paul can be quite tough with his comments.
0:02:07 > 0:02:10But looking forward to seeing Mary, definitely.
0:02:10 > 0:02:12I mean, she's a legend in her own right.
0:02:12 > 0:02:14Ex-Spice Girl Geri Horner.
0:02:14 > 0:02:18# Get your act together We could be just fine... #
0:02:18 > 0:02:20..hoping she can bake what the judges want,
0:02:20 > 0:02:21what they really, really want.
0:02:21 > 0:02:24# So tell me what you want What you really, really want... #
0:02:24 > 0:02:27I don't think Mary or Paul are going to say, "Mmm."
0:02:27 > 0:02:29I'm just hoping they don't go, "Eurgh!"
0:02:29 > 0:02:32And taking Geri on in the battle of the '90s pop stars,
0:02:32 > 0:02:34singer Louise Redknapp.
0:02:34 > 0:02:36# ..make me feel naked
0:02:37 > 0:02:41# Undressing me with your eyes... #
0:02:41 > 0:02:44I don't think I've baked a cake since I was about 14.
0:02:44 > 0:02:46All I'm looking for is that it's edible.
0:02:49 > 0:02:51It's like before a big match, huh?
0:02:51 > 0:02:53I'm standing like this, like I'm ready to sing the anthem.
0:02:53 > 0:02:55- Is this more scary?- Way more.
0:02:59 > 0:03:02Hello, bakers, welcome to The Great Sport Relief Bake Off.
0:03:02 > 0:03:06We kick off, as always, with the Signature Challenge, and today,
0:03:06 > 0:03:11Mary and Paul would like you to make for us savoury free-form tarts.
0:03:11 > 0:03:14Now, by "free-form", we do not mean we want interpretive dance
0:03:14 > 0:03:17as you bake - it just means no tins.
0:03:17 > 0:03:20You have two hours so, for the first time, on your marks,
0:03:20 > 0:03:23get set, bake for Sport Relief.
0:03:28 > 0:03:31- Panic stations already. - It's scary getting started.- Yeah.
0:03:31 > 0:03:34The celebrity bakers must make a family sized tart using any
0:03:34 > 0:03:38type of pastry or dough - except for the shop-bought variety.
0:03:38 > 0:03:42I haven't cooked pastry since I was about, I don't know, nine.
0:03:42 > 0:03:44One teaspoon.
0:03:45 > 0:03:48God knows what the outcome will be.
0:03:48 > 0:03:50Overall on the savoury tart challenge,
0:03:50 > 0:03:54the bases must be nice and crispy, well baked, no soggy bottoms.
0:03:54 > 0:03:57The top must be full of flavour.
0:03:57 > 0:03:59This is the Signature Challenge and it will show us
0:03:59 > 0:04:02whether they can bake or whether they cannot bake.
0:04:04 > 0:04:08I'm trying to get my pastry out of the way pretty sharp, because it
0:04:08 > 0:04:12needs to chill and it's the element that I am most worried about.
0:04:12 > 0:04:13Bosh.
0:04:13 > 0:04:17Jermaine is making a speedy shortcrust base.
0:04:17 > 0:04:18That way?
0:04:18 > 0:04:19- CLUNK - Oh.
0:04:19 > 0:04:23But Louise and Geri have both chosen flaky pastry, which relies
0:04:23 > 0:04:27on keeping pieces of butter intact to form layers in the oven.
0:04:27 > 0:04:31I've been told the trick is that you mustn't let the butter get too hot.
0:04:31 > 0:04:34It's so cold.
0:04:34 > 0:04:36Also, not to put it in the food processor -
0:04:36 > 0:04:38something to do with the gluten,
0:04:38 > 0:04:39the way it reacts. I didn't know that.
0:04:44 > 0:04:45I think that might be all right.
0:04:47 > 0:04:52It says, in Pashto - so somebody tells me -
0:04:52 > 0:04:53that it's saffron,
0:04:53 > 0:04:58special produce of Afghanistan, and I got it two or three days ago.
0:04:58 > 0:05:01I've no idea how much to put in.
0:05:01 > 0:05:05John is using his exotic ingredients to liven up a yeasted dough.
0:05:05 > 0:05:08There. That's rather encouraging now.
0:05:09 > 0:05:13Invented with his nine-year-old son Rafe in mind,
0:05:13 > 0:05:16John's topping his saffron dough with tomato sauce, bacon,
0:05:16 > 0:05:19salami, courgettes, pine nuts,
0:05:19 > 0:05:22pesto, cheese and chilli.
0:05:22 > 0:05:26So, John, when you've done all that, what are you going to do?
0:05:26 > 0:05:31Then I'm going to stick it, uh, in the oven...
0:05:31 > 0:05:36- No, I'm not, I'm going to let it kind of snooze for a bit.- Prove.
0:05:36 > 0:05:40- Prove.- I like "snooze", it's good. Yes, let it snooze, yes, go on.
0:05:40 > 0:05:44Then I'm going to put all this rubbish on top.
0:05:44 > 0:05:48Be honest - would you rather be dodging grenade launchers right now?
0:05:48 > 0:05:50500 times, yes.
0:05:50 > 0:05:52Yes, yes, yes, yes, yes.
0:05:59 > 0:06:00Bosh, get in there.
0:06:01 > 0:06:05- Have you already done your pastry? - Done, Lou. Pastry is done, mate.
0:06:05 > 0:06:06Oh, no, how have you done that?
0:06:06 > 0:06:10- Don't know how it's going to come out, though.- I'm still grating.
0:06:10 > 0:06:12I don't know how it will come out, we'll see.
0:06:12 > 0:06:13You'll be done in ten minutes.
0:06:13 > 0:06:15- What are you going to do? - I've got stuff to do, mate.
0:06:16 > 0:06:19While Louise and Geri are perfecting their pastry,
0:06:19 > 0:06:23Jermaine's already working on spicing things up in the tent.
0:06:23 > 0:06:27This is a marinade for the jerk chicken - it's the hot stuff.
0:06:28 > 0:06:30Whoa, don't need that in there.
0:06:32 > 0:06:35Minus the blade, Jermaine's making a jerk chicken galette,
0:06:35 > 0:06:39garnished with spinach and garden peas.
0:06:39 > 0:06:40My mum used to make this for me, my aunties,
0:06:40 > 0:06:43I used to go round to their house when I was younger
0:06:43 > 0:06:45and Caribbean food was massive within my family.
0:06:45 > 0:06:47Tell us about the actual marinade.
0:06:47 > 0:06:51Well, it's a mixture of some nutmeg, some cinnamon, chilli powder
0:06:51 > 0:06:53and some allspice to give it
0:06:53 > 0:06:56that Caribbean twist, you know? Then put them together.
0:06:56 > 0:06:59- You know what you're doing today, don't you?- Seems to.
0:07:00 > 0:07:04So, normally, by now, it's sticking together.
0:07:04 > 0:07:07But today, it's not sticking together.
0:07:07 > 0:07:09Oh, to be a good baker.
0:07:09 > 0:07:11Know what you're doing.
0:07:13 > 0:07:15If she can get it together,
0:07:15 > 0:07:18Louise's tart will be a tribute to her summer holidays in Majorca.
0:07:18 > 0:07:20She's using spinach, tomatoes and goats' cheese
0:07:20 > 0:07:24to top a flaky pastry square.
0:07:24 > 0:07:27Are you going to roll it and fold it in layers a bit?
0:07:27 > 0:07:29No, I was just going to roll it
0:07:29 > 0:07:32and then I was going to blind cook it, so my mum said.
0:07:33 > 0:07:37- Are you going to fold it at all? No? - I was just going to roll it out...
0:07:37 > 0:07:38(I think they think you should fold it.)
0:07:38 > 0:07:41You know when we say things like that? It's a hint.
0:07:41 > 0:07:44- What we're actually saying is... - So what do you mean?
0:07:44 > 0:07:45Fold it and then roll it out?
0:07:45 > 0:07:46Put a bit of weight in there.
0:07:46 > 0:07:49And then if you just push those edges in.
0:07:49 > 0:07:54- It is starting to look a bit like Ireland now.- Fold to the middle.
0:07:54 > 0:07:58- Well done.- Then that way. - Like an expert.- And roll again?
0:07:58 > 0:07:59Go on, then.
0:07:59 > 0:08:02- You guys...- I think we've said enough now, Mary.
0:08:02 > 0:08:05- No. Please don't leave me. - No, I think we've done enough.
0:08:05 > 0:08:07- That's more than enough. - I'm sweating.
0:08:10 > 0:08:14- Hello, Geri.- Hi. - Now, tell us all about your tart.
0:08:14 > 0:08:17I'm calling it Geri's Happy Mess
0:08:17 > 0:08:20and I've just picked ingredients that are very simple, that I like.
0:08:22 > 0:08:26Like Louise, Geri is also going for Mediterranean flavours.
0:08:26 > 0:08:28She's using roasted peppers and olives,
0:08:28 > 0:08:31which are favourites of her Spanish mama.
0:08:32 > 0:08:35There are two pounds here - is this bribery money for Paul?
0:08:36 > 0:08:40Well, the pound coin is to remind me about thickness.
0:08:40 > 0:08:42And so go for that.
0:08:42 > 0:08:44- Oh.- I don't think I can bribe you, can I?
0:08:44 > 0:08:47Well, it's certainly going to take more than two quid.
0:08:50 > 0:08:52The pressure!
0:08:58 > 0:09:02Oh, God. It's enormous.
0:09:02 > 0:09:05It's half time and with just one hour to go, once chilled or proved,
0:09:05 > 0:09:09the bases should be spread large enough to feed a family.
0:09:09 > 0:09:14The good thing is, I've got two to try and roll out.
0:09:14 > 0:09:18I mean, it's a bit lumpy, but what can you do?
0:09:20 > 0:09:23Apparently, this is to let air out.
0:09:24 > 0:09:27Geri and Louise are blind baking their pastries to avoid
0:09:27 > 0:09:29the dreaded soggy bottoms.
0:09:30 > 0:09:31OK.
0:09:32 > 0:09:35You're in the laps of the gods when it comes to pastry,
0:09:35 > 0:09:37if you're not a regular baker.
0:09:39 > 0:09:42But even pastry helped by the hand of God will fall foul
0:09:42 > 0:09:45of the judges without a tasty combination of toppings.
0:09:46 > 0:09:49- Can you open this, please?- Yes, yes.
0:09:51 > 0:09:56- Thank you. How is it going, all right?- No. How are you...?
0:09:56 > 0:09:59I don't know, I suddenly just forgot that it needs to go in the oven.
0:09:59 > 0:10:03So now I'm going to pour all the gunk in. Argh.
0:10:03 > 0:10:05Part of me wants to put a load of the sauce on,
0:10:05 > 0:10:08because it's a lovely sauce, but you have to be careful,
0:10:08 > 0:10:12because it can basically make your pastry soaking wet.
0:10:12 > 0:10:14Give it a good old layer of...
0:10:16 > 0:10:19I happen to loathe tomatoes.
0:10:22 > 0:10:24Is it meant to look like that?
0:10:32 > 0:10:34Looks all right to me.
0:10:34 > 0:10:38This is just a sort of topping made up of little bits of...
0:10:38 > 0:10:42Well, everything that I could find, really.
0:10:42 > 0:10:45There's chilli in there. There's nothing I've left out, is there?
0:10:45 > 0:10:47Ner, ner, ner, ner.
0:10:51 > 0:10:56I'm doing an egg glaze, which just makes a really nice finish.
0:10:56 > 0:10:5930 minutes left, bakers, 30 minutes. Half an hour to go.
0:11:01 > 0:11:04Fingers crossed on that one.
0:11:04 > 0:11:06Jerk chicken galette on the way.
0:11:08 > 0:11:09There we go.
0:11:10 > 0:11:13Well, we'll see what emerges.
0:11:15 > 0:11:17God alone knows.
0:11:17 > 0:11:21I'm making two tarts. I don't know what one...
0:11:21 > 0:11:24What one's going to be any good.
0:11:24 > 0:11:29Have you ever wanted to throw goat's cheese at someone really badly?
0:11:29 > 0:11:31- Cos this moment is it. - You all right, Lou?
0:11:33 > 0:11:35OK.
0:11:36 > 0:11:37And breathe.
0:11:47 > 0:11:49- All right, Jermaine. - How are you, man?
0:11:49 > 0:11:51Now, I'm not supposed to show any favouritism,
0:11:51 > 0:11:55but your jerk chicken is the one I'm looking forward to most.
0:11:55 > 0:11:58Until I saw these peas. What is the plan for those?
0:11:58 > 0:11:59It's going to be hot
0:11:59 > 0:12:02and I was just taking Mary Berry into consideration with
0:12:02 > 0:12:04a bit of lime, a bit of peas, just cool it down a little bit, you know?
0:12:04 > 0:12:07I'll spend the first five minutes picking peas out
0:12:07 > 0:12:08of any dish that peas are in.
0:12:13 > 0:12:15Ladies and gentlemen, you have 15 minutes to go.
0:12:15 > 0:12:1715 minutes left, bakers.
0:12:17 > 0:12:20I think it's starting to tan.
0:12:22 > 0:12:24I have no idea what's happening in there.
0:12:26 > 0:12:30BBC cutbacks. No chairs in this Bake Off tent.
0:12:30 > 0:12:33- We sit on the floor.- Yeah.
0:12:33 > 0:12:37- Do you bake much at home?- No, never. - Never?- Ever.- This is just...
0:12:37 > 0:12:40I don't go in the kitchen for more than about half an hour.
0:12:40 > 0:12:42And even then just to find the wine.
0:12:42 > 0:12:44Yeah, normally. The gin and tonic.
0:12:48 > 0:12:50I'm just going to put it on like that for a bit.
0:12:51 > 0:12:53My vegetables look like they're burning
0:12:53 > 0:12:55and the pastry looks too soft.
0:12:55 > 0:12:58Which is worse - undercooked or overcooked?
0:12:58 > 0:13:01I'm rocking. I'm doing that pasting thing...
0:13:01 > 0:13:02Pacing.
0:13:03 > 0:13:06No, aw, I just want it to be edible.
0:13:07 > 0:13:10What will happen to me, anything? Do I get banished from the tent?
0:13:10 > 0:13:12"Get out of the tent!"
0:13:12 > 0:13:14Can anybody tell me how long I've got?
0:13:14 > 0:13:17Are you just going to start playing the music and then I'm finished?
0:13:17 > 0:13:19MUSIC STARTS
0:13:33 > 0:13:35Right. That one...
0:13:35 > 0:13:37Patience. Patience, patience.
0:13:41 > 0:13:43It's kind of leaking a bit, but...
0:13:44 > 0:13:46Well...I've seen worse.
0:13:49 > 0:13:50That's... That a lot of food.
0:13:51 > 0:13:53Looks tasty, though.
0:13:53 > 0:13:55I'm going to go with this one.
0:13:55 > 0:14:00And I'm just wondering if I can just take a couple of bits off this one.
0:14:00 > 0:14:01One minute to go, bakers.
0:14:01 > 0:14:04You have one minute left.
0:14:07 > 0:14:09Take the burnt bits off.
0:14:10 > 0:14:11Ta-da!
0:14:19 > 0:14:21Bakers, time is up.
0:14:21 > 0:14:23That is time up. You are out of time.
0:14:23 > 0:14:25Please leave your free-form tarts
0:14:25 > 0:14:28at the end of the counter and step away.
0:14:47 > 0:14:50Overall, it looks, um...
0:14:50 > 0:14:52- MARY COUGHS - ..artistic.- Ha-ha!
0:14:52 > 0:14:55I think what you've got is the focaccia in a tray.
0:14:55 > 0:14:58We wanted it free-form. Technically, that's not free-form.
0:14:58 > 0:15:00- Oh?- So it's been formed by the tray.
0:15:00 > 0:15:04But we asked you for family size and you've certainly done a family size.
0:15:04 > 0:15:06- Well, I've... - For a very hungry family!
0:15:06 > 0:15:09A family of about 12, yes, yes.
0:15:09 > 0:15:13I think one of the problems is the dough is quite raw.
0:15:13 > 0:15:15Oh, look, yes, it... That's horrible.
0:15:15 > 0:15:18I think the saffron has given it a lovely colour.
0:15:18 > 0:15:21That's like saying how beautiful that baby's hands are,
0:15:21 > 0:15:23- isn't it? Um... - ED LAUGHS
0:15:23 > 0:15:25OTHERS LAUGH
0:15:25 > 0:15:26The saffron's quite potent.
0:15:26 > 0:15:29- I put it...- And you've got chilli on there as well?- Yeah, chilli.
0:15:29 > 0:15:32Ooh, hot, hot, hot, hot, hot! ED AND PAUL LAUGH
0:15:40 > 0:15:43I really like the outside.
0:15:43 > 0:15:45It just, to me, needed a sort of
0:15:45 > 0:15:47shine or a glaze.
0:15:47 > 0:15:50- It's crispy enough. This was a shortcrust, wasn't it?- Yeah.
0:15:50 > 0:15:52It's certainly family size.
0:15:52 > 0:15:54It looks OK underneath.
0:15:54 > 0:15:55It feels like a good pastry.
0:15:57 > 0:16:00You've really got a good flavour there.
0:16:00 > 0:16:01It's not too hot.
0:16:01 > 0:16:04The pastry has a lovely texture.
0:16:07 > 0:16:09I know what you're trying to go for on the jerk chicken.
0:16:09 > 0:16:12- The problem is with it - it's too dry.- Yeah.
0:16:12 > 0:16:14Cos the pastry...is dry.
0:16:14 > 0:16:16But I think it's something we've never had before
0:16:16 > 0:16:19and it just needs a bit more moisture.
0:16:27 > 0:16:30You've got a nice lot of filling. You're lucky it didn't fall off.
0:16:30 > 0:16:33- It really needed a little bit of an edge to it.- Yeah.
0:16:33 > 0:16:35Perfect for a very small family...
0:16:35 > 0:16:37- LOUISE LAUGHS - ..that aren't too hungry.- Yeah!
0:16:37 > 0:16:39Um, I think we should cut into it.
0:16:39 > 0:16:41I can feel, as I'm cutting it, it's crispy.
0:16:41 > 0:16:44- No, it is definitely baked. It's got a strong colour underneath.- Oh, OK.
0:16:44 > 0:16:45OK...
0:16:49 > 0:16:52I love your choice of topping. All the things that we all enjoy,
0:16:52 > 0:16:55and it does make me think of summer.
0:16:55 > 0:16:58The pastry itself's flaky. The flavours are good on the top.
0:16:58 > 0:17:00I just think, for me, it was too small.
0:17:00 > 0:17:03- Just a bit small!- Are you not just a little bit greedy?
0:17:03 > 0:17:04Possibly!
0:17:14 > 0:17:17As you look at that, that looks fantastic.
0:17:17 > 0:17:21- Really?!- Yes. The way that you brushed it has highlighted it,
0:17:21 > 0:17:22given it a gorgeous colour.
0:17:22 > 0:17:24I'm going to be particularly nasty
0:17:24 > 0:17:26and take it straight down the middle.
0:17:28 > 0:17:31- Look at that. - It's got a lovely colour underneath.
0:17:32 > 0:17:34Geri...
0:17:34 > 0:17:38- that is beautiful.- Really? - Mmm!- It's flaky pastry.
0:17:38 > 0:17:41- GERI LAUGHS - It looks amazing. It tastes good.
0:17:41 > 0:17:45And, for once in a few years of Sports Relief,
0:17:45 > 0:17:46I cannot complain about it.
0:17:46 > 0:17:49- You're joking?!- No. - I'm in for a second slice.
0:17:49 > 0:17:51Really?!
0:17:51 > 0:17:55I was gobsmacked! I was absolutely gobsmacked!
0:17:55 > 0:17:57'My tart was rubbish!'
0:17:57 > 0:17:59And it would've been a bit ludicrous if they'd said,
0:17:59 > 0:18:02"Oh, yes, it's really nice, well done," you know.
0:18:02 > 0:18:05'Yeah, I find singing in front of people
0:18:05 > 0:18:08'was a lot easier than baking,'
0:18:08 > 0:18:11when you've got Mary and Paul coming to judge you.
0:18:11 > 0:18:13Well, with the technical, I'll just make sure
0:18:13 > 0:18:15I read the ingredients thoroughly, take my time,
0:18:15 > 0:18:17and, hopefully, I know what to do.
0:18:33 > 0:18:36All right, then, bakers, it's now time for the Technical Challenge.
0:18:36 > 0:18:37And this one is one of Mary's.
0:18:37 > 0:18:40So, Mary, do you have any last-minute words of advice?
0:18:40 > 0:18:44It will take longer to bake than you think it will.
0:18:44 > 0:18:48Sage words. Right, we're going to be judging this blind, so, er,
0:18:48 > 0:18:50- off the two of you pop.- Good luck.
0:18:53 > 0:18:54They're gone! Let's talk about them!
0:18:54 > 0:18:56Right, our Technical Challenge today -
0:18:56 > 0:18:58you'll all be working off the same recipe
0:18:58 > 0:19:01and it is a chocolate tray bake.
0:19:01 > 0:19:04However, this being Sport Relief, we're going
0:19:04 > 0:19:08to balance out the gluttonous chocolate with healthy beetroot!
0:19:08 > 0:19:11You have one hour and 45 minutes to prepare this,
0:19:11 > 0:19:13so on your marks, get set,
0:19:13 > 0:19:15bake for Sport Relief.
0:19:19 > 0:19:21It doesn't tell you how long to cook it.
0:19:21 > 0:19:23- JOHN LAUGHS LOUISE:- Doesn't it?- You guess!
0:19:23 > 0:19:24Listen, I'm still...
0:19:24 > 0:19:28I'm still confused whether you grease the paper or the tin!
0:19:28 > 0:19:33- JOHN:- I'm so glad you asked that. These instructions are fascinating.
0:19:33 > 0:19:36They're clearly written by the kind of people that write
0:19:36 > 0:19:40the instructions to Japanese electrical devices.
0:19:40 > 0:19:41Caster sugar.
0:19:41 > 0:19:43- GERI:- You know, for me, this is a challenge
0:19:43 > 0:19:45to see if I can follow instructions
0:19:45 > 0:19:49and interpret them, like, to the letter, so...
0:19:49 > 0:19:51Cos, like, my concentration is always a little bit...
0:19:51 > 0:19:54OK, "Three tablespoons of white wine vinegar."
0:19:54 > 0:19:56SHE SIGHS
0:19:58 > 0:20:03So, Mary, why have you chosen these chocolate and beetroot tray bakes?
0:20:03 > 0:20:07It's a fairly easy chocolate cake and we've added beetroot to it.
0:20:07 > 0:20:10So the mixture is quite runny.
0:20:10 > 0:20:13That means it's going to take a lot longer to cook
0:20:13 > 0:20:16and we haven't actually told them how long to bake it for.
0:20:16 > 0:20:19Hang on a minute! You're always telling me
0:20:19 > 0:20:21how cruel I am taking things out of a Technical Challenge.
0:20:21 > 0:20:25That's a pretty basic thing that you've taken out there.
0:20:25 > 0:20:27Right, less talk, more eat.
0:20:27 > 0:20:29- Let's see if we can try this beetroot.- Good!
0:20:29 > 0:20:33- I love cream cheese frosting. - So do I.
0:20:36 > 0:20:38That cake is baked to perfection.
0:20:38 > 0:20:40And, if they start messing around at the beginning,
0:20:40 > 0:20:43rather than just cracking on with it, they'll run out of time.
0:20:45 > 0:20:48"Pulse the beetroot in the food processor." Let's get going, man.
0:20:48 > 0:20:52For this first step, the bakers have been given ready-cooked beetroot,
0:20:52 > 0:20:55so it should be a simple enough start.
0:20:55 > 0:20:56- LID THUDS - Oops! Oh...
0:20:56 > 0:21:00As long as the bakers can recognise the cooked beetroot from the raw.
0:21:02 > 0:21:05God! "Pulse the beetroot in a food processor."
0:21:05 > 0:21:07I've got... Surely that's right.
0:21:10 > 0:21:12Surely I've got to put that in there. No?
0:21:14 > 0:21:16OK, I'll bung a couple in.
0:21:18 > 0:21:20How do you cook beetroot? Put it in the oven?
0:21:22 > 0:21:23- SHE GASPS - Oh...
0:21:25 > 0:21:30So, I've just realised that, in the beetroot heart, it's raw beetroot.
0:21:30 > 0:21:34So, obviously, in the 250g, it's cooked beetroot.
0:21:34 > 0:21:37That was about to be disastrous.
0:21:37 > 0:21:42OK, pulse - here we go. Watch out for your hats.
0:21:42 > 0:21:47Oh? It doesn't seem to be... Perhaps it's not plugged in.
0:21:47 > 0:21:48No, it is.
0:21:49 > 0:21:53Anyone got any idea what textures they're supposed to be?
0:21:55 > 0:21:57That's not a puree, is it? That's definitely not a puree.
0:21:59 > 0:22:01- I think it's buttermilk. - HE SNIFFS
0:22:02 > 0:22:06"Add the buttermilk to the pureed beetroot and mix to combine."
0:22:06 > 0:22:07I've no idea how long....
0:22:07 > 0:22:09- PROCESSOR STARTS - ..so we just instinctively...
0:22:11 > 0:22:14Oh, I was meant to add the buttermilk after.
0:22:14 > 0:22:18Oh, well, too late now. Too late now!
0:22:24 > 0:22:27"Measure all the dry ingredients, except the baking powder,
0:22:27 > 0:22:31"and mix them together." Right.
0:22:31 > 0:22:35Good Lord, that's 250 exactly. All right...
0:22:35 > 0:22:38Traditionally in cake baking, white sugar is often
0:22:38 > 0:22:41treated as a wet ingredient and added with the liquids.
0:22:43 > 0:22:45Oh, no, I've messed up already, I think.
0:22:48 > 0:22:51Well, first, it says, "Measure out all the dry ingredients,
0:22:51 > 0:22:53"except the baking powder, and mix them together,"
0:22:53 > 0:22:56so dry ingredients is the cocoa, sugar's a dry ingredient,
0:22:56 > 0:23:00and so is obviously the flour. But in the next step, it says,
0:23:00 > 0:23:04"In the stand mixer, beat the butter and sugar together."
0:23:07 > 0:23:08So where's the sugar?
0:23:10 > 0:23:13I don't know how you soften butter.
0:23:13 > 0:23:15Maybe with your fingers...
0:23:16 > 0:23:18Well, that's certainly soft-ER.
0:23:19 > 0:23:23Well, I know that sugar's not a dry ingredient any more, yeah?
0:23:23 > 0:23:27It went to the official adjudicator and they corrected it and, er...
0:23:27 > 0:23:28- And have you had to start again? - Yeah.
0:23:28 > 0:23:30THEY LAUGH
0:23:30 > 0:23:32- We'll get there!- Yeah.
0:23:32 > 0:23:35Er, "Mix them together in a stand mixer,"
0:23:35 > 0:23:36which I suppose is this thing.
0:23:38 > 0:23:42It doesn't say it's a stand mixer, but it's standing and it's a mixer.
0:23:42 > 0:23:46"Gradually beat in the eggs, followed by half the dry mix
0:23:46 > 0:23:48"and half the beetroot mix."
0:23:50 > 0:23:53The bakers need to fully combine all the ingredients,
0:23:53 > 0:23:58but over-mixing will knock the air out and result in a dense cake.
0:23:58 > 0:24:01Well, I'd like to impress Mary with a good bake, so...
0:24:01 > 0:24:02fingers crossed.
0:24:02 > 0:24:04Oh, look!
0:24:04 > 0:24:07Look at me! I look like there's been a murder!
0:24:07 > 0:24:11"A little water clears us of this deed."
0:24:11 > 0:24:13Macbeth. Actually, Lady Macbeth, I think.
0:24:13 > 0:24:15I bet she was a good cook.
0:24:15 > 0:24:17OK, bakers, we have one hour to go! There's an hour left!
0:24:17 > 0:24:20Now, remember, Mary said it'll take longer to bake than you think,
0:24:20 > 0:24:22so you might want to think about
0:24:22 > 0:24:24getting it in the oven as soon as you can.
0:24:30 > 0:24:33- JERMAINE:- You can tell I'm a bit of a perfectionist, can't you?
0:24:33 > 0:24:37- JOHN:- Ugh! God, that's disgusting!
0:24:37 > 0:24:40Look at this! Ugh!
0:24:40 > 0:24:44I've seen nicer-looking lava coming down the hill at me.
0:24:45 > 0:24:47Ugh-ah!
0:24:47 > 0:24:49With no baking time given,
0:24:49 > 0:24:53it's down to the novice bakers to work out when the cake is ready.
0:24:54 > 0:24:58Well, I'm going to see - has anybody else got theirs in?
0:24:58 > 0:25:00Oh, and don't bang!
0:25:03 > 0:25:05Don't bang the door,
0:25:05 > 0:25:08cos, apparently, that can make it go flat.
0:25:08 > 0:25:09Well, it's in there.
0:25:09 > 0:25:12I mean, I might just set it for half an hour,
0:25:12 > 0:25:1525 minutes, half hour, and just see.
0:25:15 > 0:25:18It's in. Got to move on with the next thing.
0:25:18 > 0:25:19Which is...
0:25:21 > 0:25:23..icing. Right, let's go.
0:25:23 > 0:25:26"Beat the cream cheese and the butter." OK.
0:25:26 > 0:25:28So which one's the cream cheese?
0:25:34 > 0:25:36Oh...
0:25:36 > 0:25:38- All right.- You're going to have to be my taster.
0:25:40 > 0:25:43What do you think? I've no idea how this kind of icing is meant to be.
0:25:43 > 0:25:45- Is it meant to be thicker? - I think it's supposed to be
0:25:45 > 0:25:48a little bit smoother, would be the only pointer I would give.
0:25:48 > 0:25:50- Yeah, it's a bit lumpy, isn't it?- Yeah.
0:25:50 > 0:25:52Oh, God!
0:25:53 > 0:25:56- Is yours lumpy, Jermaine?- Yeah.
0:25:56 > 0:25:57I'm trying to get it out!
0:25:57 > 0:25:59Just take all your frustration out on that!
0:25:59 > 0:26:01"It's never going to not be lumpy enough!
0:26:01 > 0:26:04- "It's never going to not be lumpy enough!"- Oh, quick!
0:26:04 > 0:26:06If I have a jog on the spot!
0:26:11 > 0:26:14- It's looking like it's coming along nicely.- Yeah, it's my first cake.
0:26:14 > 0:26:16Are we happy that we know, er... We know how to check
0:26:16 > 0:26:20- its readiness?- Sh, that's our secret. Don't let anyone see that.
0:26:20 > 0:26:23- Oh, no-one else has got one?- No, no. - So you brought that in yourself?
0:26:23 > 0:26:26Yeah, yeah, it's my own personal cake checker.
0:26:27 > 0:26:29No, it's not done.
0:26:29 > 0:26:31I think it's still a bit liquid.
0:26:35 > 0:26:38- Maybe...- Maybe just give it a little longer, eh?- Yeah.
0:26:38 > 0:26:40I reckon...
0:26:40 > 0:26:44- Right...- How long's it been in?- 25.
0:26:44 > 0:26:47So reset. I'm going to give it five, then check it again.
0:26:47 > 0:26:49Oh...
0:26:49 > 0:26:51As well as a cake that's not raw,
0:26:51 > 0:26:54Mary and Paul would like each piece decorated
0:26:54 > 0:26:57with a thin slice of beetroot that's heart-shaped and candied.
0:26:58 > 0:27:02"Boil the water and sugar and add the beetroot hearts
0:27:02 > 0:27:06"and simmer until the hearts are soft and translucent."
0:27:06 > 0:27:11200g caster sugar and 200ml of water.
0:27:11 > 0:27:13What's a millilitre when it's at home?
0:27:15 > 0:27:17I'm kind of pounds, shillings and pence.
0:27:19 > 0:27:20Get out!
0:27:21 > 0:27:25OK and I've got two more to get. Ten...
0:27:25 > 0:27:28There's a fine knack to candying the beetroot.
0:27:28 > 0:27:30Over-boiling could mean bleeding hearts,
0:27:30 > 0:27:34while stirring will cause crystallisation and hardheartedness!
0:27:34 > 0:27:37- GERI:- ..11, 12.
0:27:37 > 0:27:40- You've just discovered your cutter? - Yes.- Your love heart cutter?
0:27:40 > 0:27:42Ah, yeah, you've gone for beetroot Pac-Man?
0:27:42 > 0:27:44- Well, they're hearts!- Yeah.
0:27:44 > 0:27:46They're also quite, er, quite thick.
0:27:46 > 0:27:50- I'm sure they'll say...- Do you think it's too late to give it another go?
0:27:50 > 0:27:52Well, I've used up all the beetroot.
0:27:52 > 0:27:56- The two beetroots.- Yeah, but look, you've still got some here, look
0:27:56 > 0:27:58- Yeah, but...- And it's wafer thin.
0:27:58 > 0:28:01- Oh, I see!- What do you think?- I could have a bash at it, couldn't I?
0:28:03 > 0:28:05Not translucent yet, them, are they?
0:28:05 > 0:28:08I think I'll have to ramp them up for the last bit.
0:28:09 > 0:28:13Bakers, you have 15 minutes to go. 15 minutes left.
0:28:16 > 0:28:19Oh, she's going tea towel instead of oven glove!
0:28:19 > 0:28:21THEY LAUGH Your rookie mistake!
0:28:21 > 0:28:24- Tea towel instead of oven glove. - Oh, don't!
0:28:24 > 0:28:27I can't even think straight! I don't know what...
0:28:27 > 0:28:28I've just done a little test.
0:28:28 > 0:28:31I might just do one more, because, where I tested it...
0:28:31 > 0:28:34- What's the score, Jermaine? - I think I'm going to take it out.
0:28:34 > 0:28:38- It's starting to brown... - Yeah.- ..quite considerably.
0:28:38 > 0:28:41I reckon it's got to cool as well before I put...
0:28:41 > 0:28:44- Yeah, before you put icing on?- If I chuck that on...- It'll melt into it.
0:28:46 > 0:28:49Oh, I don't know. And the stuff's so gunky!
0:28:50 > 0:28:54No, this is not going to work, is it? Er... Ah!
0:28:56 > 0:28:59"Pour the mixture into the cake... until the cake...
0:28:59 > 0:29:02"Into the tin... Leave it to cool."
0:29:02 > 0:29:05Oh, I see, yes. Oh, well.
0:29:05 > 0:29:08I'm not too bad at being parachuted into a place
0:29:08 > 0:29:11and finding out what's happened and turning out
0:29:11 > 0:29:15a really good two minutes 45 on the news that night,
0:29:15 > 0:29:23but possibly, making cake's not my...huge...forte.
0:29:24 > 0:29:26Come on, J!
0:29:31 > 0:29:32Oh!
0:29:34 > 0:29:35Oh, no.
0:29:39 > 0:29:42I've just done it too quick, haven't I?
0:29:47 > 0:29:49Hey-ya!
0:29:50 > 0:29:56Right, so...wait for a bit before we ice.
0:29:56 > 0:30:00"Spread icing onto the cake." Right, let's go for it.
0:30:05 > 0:30:08Do you know, all I know is my husband will be watching this,
0:30:08 > 0:30:13just going, "See? Useless! Useless in the kitchen!"
0:30:13 > 0:30:16Oh, dear! What the frig's happened over here?
0:30:16 > 0:30:18Oh, no! I've messed up me bloody hearts.
0:30:18 > 0:30:23- Up!- Hey!- It's like that scene in ER, where they move them off the...
0:30:23 > 0:30:26onto the gurney, onto the bed! JOHN LAUGHS
0:30:26 > 0:30:29- And three!- Except I think this one's died!- Yeah.
0:30:29 > 0:30:32- I think...- Do you think, if I spread it across, it would do it?
0:30:32 > 0:30:33I think, if I got the defibrillator...
0:30:33 > 0:30:35THEY LAUGH
0:30:39 > 0:30:42How many bits are you meant to do? 12?
0:30:42 > 0:30:44So, four...
0:30:44 > 0:30:46It's all about maths, I think, sometimes.
0:30:47 > 0:30:496, 12, 18, 24.
0:30:52 > 0:30:53That's not enough.
0:30:55 > 0:30:58No, no, no, no, what am I doing? It's a third.
0:30:58 > 0:31:00SHE SIGHS LOUDLY
0:31:00 > 0:31:01God!
0:31:01 > 0:31:04I think that...
0:31:04 > 0:31:07- That sounds burned to me! - Are they...are they...?
0:31:07 > 0:31:09- Are they slightly overdone? - I think so.
0:31:09 > 0:31:12John's are more sort of like boiled slices of beetroot,
0:31:12 > 0:31:14whereas yours are like... are more fried.
0:31:16 > 0:31:20One minute, bakers! One minute to go! You have one minute left!
0:31:30 > 0:31:32I'm actually embarrassed!
0:31:35 > 0:31:38Oh, this is awful! Do you want to swap?
0:31:38 > 0:31:40- Dare ya! - SHE GIGGLES
0:31:40 > 0:31:44Time is up. Bakers, your time is now up.
0:31:44 > 0:31:46Please bring your bakes forward
0:31:46 > 0:31:49and place them with the corresponding photograph.
0:31:52 > 0:31:56'Four chocolate and beetroot tray bakes have crossed the finish line.'
0:31:58 > 0:32:01Right, shall we start with these, Mary?
0:32:01 > 0:32:02All different sizes.
0:32:02 > 0:32:06Obviously, the beetroot's bled into the icing as well, hasn't it?
0:32:08 > 0:32:11It looks baked, actually.
0:32:11 > 0:32:14- There's quite a few lumps of beetroot in here.- Yeah.
0:32:18 > 0:32:21It's a good flavour, it is cooked.
0:32:21 > 0:32:23The problem is they're all different sizes.
0:32:23 > 0:32:25Uniformity is what it's all about.
0:32:25 > 0:32:28Right, moving onto these, Mary. Pretty much the same size?
0:32:28 > 0:32:30Appearance-wise, they look pretty good.
0:32:34 > 0:32:36The cream cheese is beautifully flavoured.
0:32:36 > 0:32:39- I think they're very good. - The texture's quite light,
0:32:39 > 0:32:41- which is good...- Mmm. - ..so you've got a nice rise from it.
0:32:41 > 0:32:43OK, moving on to number three.
0:32:43 > 0:32:45They're quite uniform. The sponge looks OK.
0:32:48 > 0:32:50The icing tastes good.
0:32:50 > 0:32:53The actual decoration has crystallised,
0:32:53 > 0:32:57but at least it's not bleeding all over the place.
0:32:57 > 0:33:00The flavour's there. But again, the texture's not there,
0:33:00 > 0:33:02because of the way that it's been blended together.
0:33:02 > 0:33:05Right, moving on to the last one.
0:33:05 > 0:33:08We've got some rather strange hearts, with a little nip in them,
0:33:08 > 0:33:10- some of them. - They look like butterflies.
0:33:10 > 0:33:14They have been iced while the cake was a little bit warm,
0:33:14 > 0:33:17so it's begun to run a bit.
0:33:17 > 0:33:19And they're also different sizes.
0:33:21 > 0:33:24The flavour's OK. The flavour's not bad at all.
0:33:24 > 0:33:26It's very dense, the cake, and that's because
0:33:26 > 0:33:28it's literally been beaten to death,
0:33:28 > 0:33:30- so it's lost its height. - SOME LAUGHTER
0:33:30 > 0:33:33- But...- You didn't mean that as a compliment, did you?- No.
0:33:33 > 0:33:35- Beaten to death isn't a good thing for a cake?- No, it's not.
0:33:35 > 0:33:39But the flavour's OK and it is baked, which is a good thing.
0:33:39 > 0:33:44'Mary and Paul must rank the bakes from last place to pole position.'
0:33:44 > 0:33:47OK, in fourth place is...
0:33:47 > 0:33:50this one. Whose is this?
0:33:50 > 0:33:52John.
0:33:52 > 0:33:55- Did you put the icing on when it was hot?- Yeah.
0:33:55 > 0:33:58- OK.- I didn't know... I didn't know you weren't supposed to.
0:33:58 > 0:34:01They're edible. Perfectly edible. The uniformity is a problem.
0:34:01 > 0:34:03And in third place...
0:34:04 > 0:34:09- Mine.- ..Louise. The icing is a little bit haphazard and
0:34:09 > 0:34:11we've got quite a bit of bleeding
0:34:11 > 0:34:13- from the hearts.- Yes.
0:34:15 > 0:34:17In second place is this one.
0:34:17 > 0:34:19Whose is this?
0:34:19 > 0:34:21Well done. I mean, these are much better.
0:34:21 > 0:34:24Nice uniformity. It needed to be lighter.
0:34:24 > 0:34:26And in first place is this one.
0:34:26 > 0:34:29- JOHN AND JERMAINE: Yay! - That's mine.- Well done, Geri.
0:34:29 > 0:34:30Aw, thank you! Wow!
0:34:30 > 0:34:34Geri, we had even slices, beautifully baked
0:34:34 > 0:34:37and the hearts have not bled.
0:34:37 > 0:34:41I think my biggest competition is Jermaine. 100%!
0:34:41 > 0:34:43Cos he's Mr Precision.'
0:34:43 > 0:34:46I think my chances of winning it are still good.
0:34:46 > 0:34:49It's just, like, it's all depending on the Showstopper.
0:34:49 > 0:34:52Absolutely learned one thing, which is
0:34:52 > 0:34:57that you don't put icing on a hot cake just out of the oven.
0:34:57 > 0:35:01If somebody had told me I would not come last in a cake challenge,
0:35:01 > 0:35:04I would've been very happy, so thank God for John!
0:35:07 > 0:35:09Sport Relief helps people in the UK
0:35:09 > 0:35:12and around the world whose lives are incredibly difficult.
0:35:12 > 0:35:13Clare Balding has been to see
0:35:13 > 0:35:16how your generosity can make a massive difference.
0:35:22 > 0:35:26Every two minutes in Africa, a child dies of malaria,
0:35:26 > 0:35:29so by the end of this film, at least one child will be dead
0:35:29 > 0:35:33from a disease that we can help prevent at very little cost.
0:35:33 > 0:35:36I've come to Ahero Hospital in Kisumu,
0:35:36 > 0:35:39where more children are being treated for malaria
0:35:39 > 0:35:41than any other disease.
0:35:41 > 0:35:44And, this morning, a doctor found ten-year-old Justin
0:35:44 > 0:35:47on the side of the road, having collapsed with malaria.
0:35:47 > 0:35:50It's very crucial to have come to the hospital,
0:35:50 > 0:35:53because this patient could have lost his life.
0:35:53 > 0:35:55It's very common.
0:35:55 > 0:35:57It's common.
0:35:57 > 0:36:00It's so common that more than 400,000 people are dying
0:36:00 > 0:36:04from malaria every year, most of them children.
0:36:04 > 0:36:06And two-year-old Alex has been admitted
0:36:06 > 0:36:09seven times in the last seven months.
0:36:17 > 0:36:19HE CRIES
0:36:19 > 0:36:22Alex doesn't sleep under a net, because I don't have one.
0:36:22 > 0:36:27If I have that net, maybe he'll be protected.
0:36:27 > 0:36:30What will be the long-term effect on Alex?
0:36:45 > 0:36:46This hospital is under-resourced
0:36:46 > 0:36:50and overwhelmed by the amount of malaria admissions.
0:36:51 > 0:36:54And two-year-old Nicholas is another in a long line
0:36:54 > 0:36:56of sick children suffering from malaria.
0:36:58 > 0:37:03Nicholas is very sick. He is sleeping and he is crying.
0:37:03 > 0:37:05His body is very hot.
0:37:26 > 0:37:27So...
0:37:46 > 0:37:49The suffering is unbearable but we can help,
0:37:49 > 0:37:54because this is the answer and a mosquito net costs £2.50.
0:37:54 > 0:37:57You can buy two of them for £5.
0:37:57 > 0:37:59So, please, give what you can,
0:37:59 > 0:38:01because this will make the difference.
0:38:31 > 0:38:32'Day two in the tent
0:38:32 > 0:38:36'and there's just one more hurdle for the Sport Relief bakers to jump
0:38:36 > 0:38:40'in a bid to break away from the pack and claim the Star Baker apron.'
0:38:40 > 0:38:42Folks, as we go into Showstopper day,
0:38:42 > 0:38:45I think it's fair to say we have a clear leader.
0:38:45 > 0:38:49I think Geri has done very well in both challenges.
0:38:49 > 0:38:52The tart was amazing. She came first in the Technical.
0:38:52 > 0:38:55So, actually, at the moment, I would say Geri's in pole position.
0:38:55 > 0:38:59Jermaine's done exceptionally well. Second in the Technical.
0:38:59 > 0:39:03I think Louise - her one-portion tart wasn't quite big enough.
0:39:03 > 0:39:05After Geri and Jermaine and Louise,
0:39:05 > 0:39:07it's quite a big drop off, then, to fourth place.
0:39:07 > 0:39:09- LAUGHTER - It falls off a cliff.
0:39:09 > 0:39:11It falls off a cliff, wouldn't you say, Mary?
0:39:11 > 0:39:15John, he is totally out of his comfort zone.
0:39:15 > 0:39:17At the moment, it's between Jermaine and Geri.
0:39:17 > 0:39:20I mean, having said that, if those two have a catastrophic day,
0:39:20 > 0:39:23and then Louise comes through with something...
0:39:23 > 0:39:26But I think John has got to play for family pride today.
0:39:30 > 0:39:34Hello there, bakers. Now, welcome to the Showstopper Challenge.
0:39:34 > 0:39:38And, for the Showstopper Challenge today, we want you to prepare
0:39:38 > 0:39:43a biscuit scene depicting your favourite sporting moment.
0:39:43 > 0:39:45It could be Roger Bannister's four-minute mile.
0:39:45 > 0:39:48It could be Torvill and Dean's Bolero.
0:39:48 > 0:39:50It could be the time Paul Hollywood
0:39:50 > 0:39:55absolutely crushed the 1997 North East Sausage Roll Eating Competition!
0:39:55 > 0:39:59It could be whatever you want, but it must contain at least 12 biscuits,
0:39:59 > 0:40:01there must be a 3D element.
0:40:01 > 0:40:03You have 3½ hours to do this.
0:40:03 > 0:40:07On your marks, get set and, for the final time,
0:40:07 > 0:40:08bake for Sport Relief.
0:40:12 > 0:40:14To create a recognisable scene out of biscuits,
0:40:14 > 0:40:18the bakers need a recipe that will stand up to the competition
0:40:18 > 0:40:20and not crumble under pressure.
0:40:20 > 0:40:24I've been told you've got to be really precise with these.
0:40:24 > 0:40:25I don't know why.
0:40:25 > 0:40:29Mine not to ask the reason why or whatever the expression is.
0:40:29 > 0:40:31I've seriously put myself to the test today,
0:40:31 > 0:40:34but you're only in the tent once and, er,
0:40:34 > 0:40:38I wanted to go out with a bang, so hopefully it's a good one.
0:40:40 > 0:40:43I was so stressed when I got home, thinking,
0:40:43 > 0:40:45"I can't do this tomorrow. I can't go!"
0:40:45 > 0:40:48I mean, I'm sure this doesn't happen to Mary Berry, does it?
0:40:48 > 0:40:52And that she has to get it all out of there with her fingers.
0:40:52 > 0:40:53SHE SIGHS DEEPLY
0:40:53 > 0:40:57I'm really excited to see what they're going to produce,
0:40:57 > 0:41:01because it's very difficult to make a biscuit stand up, for a start!
0:41:01 > 0:41:03It's going to be extremely difficult for them
0:41:03 > 0:41:09to portray everything they want to within the realms of a few hours.
0:41:09 > 0:41:12But it can be done.
0:41:12 > 0:41:13I'm sure.
0:41:19 > 0:41:22(I can't do a bad job today. I just can't.)
0:41:22 > 0:41:26I'm making a ginger biscuit, er,
0:41:26 > 0:41:30based on Greg Rutherford's gold Olympic long jump.
0:41:30 > 0:41:33And he's ginger! I think you can get a bit of stick for being ginger!
0:41:36 > 0:41:38Geri's ginger spice mix will be turned
0:41:38 > 0:41:42into long-jumping gingerbread men standing on a track of brown sugar
0:41:42 > 0:41:44in front of a crowd of biscuit faces.
0:41:44 > 0:41:46That looks quite dark. What have you got in there?
0:41:46 > 0:41:50Treacle, maple syrup, cinnamon, ginger.
0:41:50 > 0:41:53- So it's ironic that you're using ginger spice?- Yeah.
0:41:53 > 0:41:56Yes, exactly. I thought I was being funny.
0:42:00 > 0:42:03If they can't tell that it's a tennis court,
0:42:03 > 0:42:07I would think that both I and they ought to think again.
0:42:07 > 0:42:11John's hopefully obvious tennis court is a nod
0:42:11 > 0:42:13to Andy Murray's Wimbledon win.
0:42:13 > 0:42:17He's using a heavily spiced South African soetkoekie recipe
0:42:17 > 0:42:19to create the lawn, net and balls
0:42:19 > 0:42:22and decorating them with water icing.
0:42:22 > 0:42:26This is a recipe from my wife's family.
0:42:26 > 0:42:31Um, she comes from South Africa and her family were
0:42:31 > 0:42:36in the Great Trek in 1830-something or another. This was what they made
0:42:36 > 0:42:40to keep themselves, you know, sustained on their journey.
0:42:40 > 0:42:43- Are you trying to bribe the judges? - Of course!
0:42:43 > 0:42:46A bottle of champagne to anybody that says this is nice.
0:42:55 > 0:42:59I swear, using this rolling pin is like an arm workout!
0:42:59 > 0:43:01I'm sweating!
0:43:01 > 0:43:03Jamie doesn't even know he's going to be a biscuit,
0:43:03 > 0:43:07cos he's not in the country at the minute, so he'll be like...
0:43:07 > 0:43:09"What did you bake?" "You."
0:43:12 > 0:43:14Unbeknownst to her football player husband,
0:43:14 > 0:43:16Louise is recreating one of his matches,
0:43:16 > 0:43:19with a fondant-covered butter biscuit pitch,
0:43:19 > 0:43:20a crowd made of sprinkles
0:43:20 > 0:43:23and football shirts standing on the field.
0:43:23 > 0:43:28I thought this was the easiest way to sort of represent a player,
0:43:28 > 0:43:30without doing arms, legs and a head,
0:43:30 > 0:43:34which I think would be pretty challenging for me.
0:43:38 > 0:43:40Oops! It needs a bit of flour.
0:43:43 > 0:43:46I'm... Well, I'm going to try and construct Wembley Stadium.
0:43:46 > 0:43:49I've never actually completed it, so this'll be a first if I complete it.
0:43:49 > 0:43:54I've done half of the stadium and then just kind of stopped, but...
0:43:54 > 0:43:55So we'll see.
0:43:56 > 0:43:59To celebrate his days playing for England,
0:43:59 > 0:44:02Jermaine's creating a gingerbread model of Wembley Stadium.
0:44:02 > 0:44:05He's icing it with a Swiss meringue
0:44:05 > 0:44:06and making a sugary version
0:44:06 > 0:44:09of the famous arch.
0:44:09 > 0:44:11I can't promise anything, but I'm going to have an attempt
0:44:11 > 0:44:14- at some spun sugar for the arch over the top.- Wow.
0:44:14 > 0:44:16This sounds like an exercise in, not just baking,
0:44:16 > 0:44:19but architecture and engineering. JERMAINE LAUGHS
0:44:19 > 0:44:22- This is a full-on public works project.- It's a mission, yeah.
0:44:22 > 0:44:23You are being so ambitious!
0:44:23 > 0:44:25Geri's absolutely leading,
0:44:25 > 0:44:28so, if I want to win, then, er, this needs to go well.
0:44:34 > 0:44:37Oh, come on, you horrible little thing!
0:44:41 > 0:44:43HE SIGHS
0:44:43 > 0:44:46With a minimum of 12 biscuits to produce, most of the bakers
0:44:46 > 0:44:49will need to perfectly time several different-sized biscuits
0:44:49 > 0:44:50in the oven.
0:44:52 > 0:44:54I imagine the small things should go lower.
0:44:56 > 0:45:00The big things... And I put that on the wrong way round! Jolly good(!)
0:45:03 > 0:45:05But Jermaine is baking his large pieces in turn,
0:45:05 > 0:45:08which ensures each biscuit is evenly baked,
0:45:08 > 0:45:11but is a time-consuming method.
0:45:11 > 0:45:14I'm going to put that in for...
0:45:14 > 0:45:21Well, about seven or eight minutes, but we'll see...how it comes out.
0:45:25 > 0:45:27The bakers are into the second half
0:45:27 > 0:45:30and, while their biscuits are going for gold,
0:45:30 > 0:45:34everyone except Jermaine can prepare for their decoration and displays.
0:45:34 > 0:45:36- JOHN:- The recipe just says, "Make the icing".
0:45:36 > 0:45:40You know, very good, but, er, a bit...
0:45:40 > 0:45:45A bit vague for somebody of my little knowledge.
0:45:46 > 0:45:48TIMER BEEPS
0:45:48 > 0:45:50I think that's done.
0:45:50 > 0:45:53Just give that one one more minute. That one seems thicker.
0:45:53 > 0:45:57We're going to have a lumpy pitch - what I'm going for, though.
0:45:57 > 0:46:00Make it harder for the players.
0:46:00 > 0:46:02SHE SIGHS
0:46:03 > 0:46:05I've just got to be brave with it.
0:46:05 > 0:46:07Ah!
0:46:08 > 0:46:10Oh, it's gone!
0:46:10 > 0:46:13See, this is the problem with it.
0:46:13 > 0:46:15No biggie - we do it again.
0:46:16 > 0:46:17- Ow! - TIMER BEEPS
0:46:18 > 0:46:21That's the magic one cookie left!
0:46:21 > 0:46:26I'm going to keep knocking out the batteries and making sure that...
0:46:26 > 0:46:30I just need to get enough pieces just to build it.
0:46:42 > 0:46:45Bakers, you have one hour to go. An hour left.
0:46:45 > 0:46:47One hour to go.
0:46:50 > 0:46:54I'm afraid this is going to be a major disaster.
0:47:09 > 0:47:12My hand is shaking. I'm like that.
0:47:16 > 0:47:19- JERMAINE:- I'm at the stage where I need to start kind of decorating.
0:47:22 > 0:47:24This is where it could all go wrong.
0:47:24 > 0:47:27It needs... It needs to come together for me.
0:47:27 > 0:47:31Jermaine's whisking egg whites with icing sugar over hot water
0:47:31 > 0:47:32to make a soft meringue,
0:47:32 > 0:47:36which should create a glossy and stable alternative to icing.
0:47:37 > 0:47:38Oh, God!
0:47:40 > 0:47:42I'm not happy with it. I'm going to start again.
0:47:44 > 0:47:47Something's just telling me it's not... That's not coming back.
0:47:49 > 0:47:51Paul has a beard, doesn't he?
0:47:51 > 0:47:55And it's white, isn't it? And a 'tache? OK.
0:47:55 > 0:47:57He's either going to be flattered or horrified.
0:47:57 > 0:47:58SHE LAUGHS
0:48:00 > 0:48:03This isn't a proper pen. It's a liquorice pen.
0:48:03 > 0:48:05You don't know if that'd go down well, do you?
0:48:05 > 0:48:08A marker pen with Paul and Mary?
0:48:08 > 0:48:10I just broke a leg.
0:48:17 > 0:48:21Here's how sad it is - I have to find a drawing of a football pitch,
0:48:21 > 0:48:24cos I forget where the lines go!
0:48:24 > 0:48:27Is there a line down the middle? There is, isn't there?
0:48:30 > 0:48:31Just keep going.
0:48:33 > 0:48:38It's getting thicker. Once this gets done, I can kick on a little bit.
0:48:38 > 0:48:41Kicking on a bit comes in the form of construction work.
0:48:41 > 0:48:45Hopefully, they should stand up into the icing.
0:48:45 > 0:48:46Hopefully.
0:48:46 > 0:48:50But only for those who've already managed to ice their biscuits.
0:48:50 > 0:48:53Shiny. Looks decent. Let's go with that.
0:48:53 > 0:48:57I've got too much to do to be too fussy about it.
0:48:57 > 0:48:59- HE SIGHS - That took a lot longer
0:48:59 > 0:49:01than I thought it was going to take, if I'm honest.
0:49:01 > 0:49:04- John, you don't look very happy.- No.
0:49:04 > 0:49:07- Are you all right? - I'm just trying to think how to...
0:49:07 > 0:49:11No, no, I mean, it's...an utter...
0:49:11 > 0:49:14- utter disaster.- I see a biscuit base and I see some circular biscuits,
0:49:14 > 0:49:17that I presume are going to be tennis balls. Listen!
0:49:17 > 0:49:20Nobody remembers who wins! No-one!
0:49:20 > 0:49:22So I really wouldn't stress.
0:49:22 > 0:49:24I think stress is about all that's left.
0:49:24 > 0:49:26ED LAUGHS
0:49:27 > 0:49:29Ah! Get off!
0:49:29 > 0:49:31It's not time to panic, J, it's time to be cool.
0:49:31 > 0:49:35I'm trying to make a space for him and wedge him in.
0:49:35 > 0:49:38The million-dollar question, Jermaine - are you going to finish on time?
0:49:38 > 0:49:40Er, I'll finish, but I'm not going
0:49:40 > 0:49:43to get the spun sugar done, unfortunately. I can't...
0:49:43 > 0:49:45I just haven't got enough time.
0:49:45 > 0:49:49- Do you want to take part in the structural...?- I can't do much.
0:49:49 > 0:49:50Top man.
0:49:50 > 0:49:52It seems architecturally sound.
0:49:52 > 0:49:56- It should be all right.- I wouldn't let my kids play in it.- That'll do.
0:49:56 > 0:49:58ED IMITATES A CHEERING CROWD, JERMAINE LAUGHS
0:49:58 > 0:50:00"And the crowd goes wild."
0:50:00 > 0:50:03You sure you don't want to do the spun sugar, just for fun?
0:50:03 > 0:50:06- Just for the sport.- All right, let's go for it. Let's go for it.
0:50:11 > 0:50:14There are no spares left. OK.
0:50:14 > 0:50:17Number one broke his arm, two broke his leg.
0:50:17 > 0:50:18This is it, OK?
0:50:18 > 0:50:20SHE LAUGHS
0:50:22 > 0:50:26- Louise...- You've gotta walk gently! - I'm sorry!- You've gotta walk gently!
0:50:26 > 0:50:28This looks magnificent!
0:50:28 > 0:50:33- Aw!- And with a... Watched by a crowd of literally hundreds and thousands.
0:50:33 > 0:50:36One, two, three, four, five, six, seven, eight, nine, ten,
0:50:36 > 0:50:3911, 12, 13, 14. OK, so it's enough.
0:50:40 > 0:50:44Five minutes to go, everybody. You have five more minutes.
0:50:44 > 0:50:48If you're not done yet, you're...running out of time.
0:50:50 > 0:50:53- Do you want me to hold it up while you put the...?- Yes, please.
0:50:53 > 0:50:56- Have you ever seen a crapper...? - THEY LAUGH
0:51:03 > 0:51:06You need another one, another one from the other side...
0:51:06 > 0:51:07- LOUISE:- Guys, everything all right?
0:51:07 > 0:51:11- Anyone need any help or anything? - Er, yeah...
0:51:11 > 0:51:13I like how collaborative this whole effort's become.
0:51:17 > 0:51:19I don't know how I'm going to get it to stay there.
0:51:19 > 0:51:21CORK POPS, JERMAINE CRIES OUT
0:51:23 > 0:51:26Bakers, time is now up!
0:51:26 > 0:51:30Step away from your bakes. Step away.
0:51:30 > 0:51:32Geri, you've already stepped away from your own bake.
0:51:32 > 0:51:35You must now step away from John's as well.
0:51:45 > 0:51:48Geri, the time has come. Please bring up your Showstopper.
0:51:55 > 0:51:57Do you recognise anybody in the audience?
0:51:57 > 0:51:59Is that, er, evil Emperor Ming?
0:51:59 > 0:52:01Are you serious? Is that meant to be me?
0:52:01 > 0:52:04LAUGHTER
0:52:04 > 0:52:05Er...
0:52:05 > 0:52:10I think, overall, I think the idea was sound enough,
0:52:10 > 0:52:12but it looks like a beach with a castle in the middle,
0:52:12 > 0:52:14and Greg's sort of landing in it.
0:52:14 > 0:52:18Every single biscuit is the same thickness.
0:52:18 > 0:52:19Now, that snapped very well.
0:52:21 > 0:52:23LOUD SNAP AND CRUNCHING
0:52:25 > 0:52:28That is a crisp, well-flavoured biscuit.
0:52:28 > 0:52:30- It's a great biscuit.- Yeah.
0:52:30 > 0:52:33It tastes good, it's a bit simple, but I think you've done well.
0:52:40 > 0:52:42Well, John, I'm all for bribing the judges...
0:52:42 > 0:52:44- Yes, absolutely.- ..first of all.
0:52:44 > 0:52:46BISCUIT CRUNCHES
0:52:46 > 0:52:48- It's crispy! - Is it meant to be crispy?
0:52:48 > 0:52:51- You say...- Do you like crispy biscuits?- You're supposed to say,
0:52:51 > 0:52:54- "It's supposed to be!"- Oh, yes, it's supposed to be! What else do I say?
0:52:59 > 0:53:01- Can I have a taste?- Yeah.
0:53:01 > 0:53:05It is absolutely scrumptious! It's really, really...
0:53:05 > 0:53:07I don't know how you achieved it!
0:53:07 > 0:53:10Are there any...? Is there a spice in there, of some kind?
0:53:10 > 0:53:12Oh, yeah, lots and lots of spices.
0:53:12 > 0:53:14It's a really nice biscuit.
0:53:14 > 0:53:15It looks hideous!
0:53:15 > 0:53:18- JOHN SNORTS - But it tastes beautiful!
0:53:18 > 0:53:20- Well done, John. - Thank you.- Thank you.
0:53:20 > 0:53:22- GERI:- Yay!
0:53:31 > 0:53:35I think the whole thing looks very, very good.
0:53:35 > 0:53:39I think it looks very professional. You've shown us the skill of piping,
0:53:39 > 0:53:42to do the outline and the centre line.
0:53:42 > 0:53:44I think that's brilliant, the crowd.
0:53:44 > 0:53:47- I mean, thousands to watch Liverpool!- Quite normal.
0:53:47 > 0:53:49I'll take Jamie as well. There you go.
0:53:49 > 0:53:53We've got a very nice bake on the shirts.
0:53:53 > 0:53:56SOFT CRUNCHING
0:53:56 > 0:53:59Well, the shirts are crispy, buttery.
0:53:59 > 0:54:01The flavour is coming through well.
0:54:01 > 0:54:03It's a nice break on it, as well. It's a good snap.
0:54:03 > 0:54:05The base is a little bit soft.
0:54:05 > 0:54:07OK.
0:54:07 > 0:54:08It's more cakey.
0:54:08 > 0:54:12I think, overall, it looks good, it's effective,
0:54:12 > 0:54:16it's well thought through, and the bakes are near enough perfect.
0:54:16 > 0:54:18Fab, OK, thank you.
0:54:24 > 0:54:26And finally, Jermaine.
0:54:26 > 0:54:27- THUD! - Oh...
0:54:33 > 0:54:37Jermaine, you were immensely ambitious.
0:54:37 > 0:54:42- We asked for 12 pieces...- Yeah. - ..and we haven't got 12 pieces.- No.
0:54:42 > 0:54:44I think that it just needs more detail.
0:54:45 > 0:54:48- LOUD SNAP - Very crispy!
0:54:48 > 0:54:52Yes, it's a real snap, that is, which is what we want.
0:54:55 > 0:54:56The flavour's beautiful.
0:54:56 > 0:55:00You probably needed another three hours to finish the job properly.
0:55:03 > 0:55:06So, at the end of yesterday, there was a clear leader.
0:55:06 > 0:55:08How do we feel the field is looking now?
0:55:08 > 0:55:11I think Geri's done OK. I think it was a bit simple, if I'm honest.
0:55:11 > 0:55:13But it was effective and the result
0:55:13 > 0:55:17was a very good biscuit, and she had the right amount.
0:55:17 > 0:55:19There's a couple of people that's joined Geri, I think.
0:55:19 > 0:55:21Jermaine, with those different techniques, has come up
0:55:21 > 0:55:23and Louise has done really well.
0:55:23 > 0:55:25I thought her Showstopper was amazing!
0:55:25 > 0:55:29Jermaine, you know, he was so full of all different skills,
0:55:29 > 0:55:33and I was expecting something really magnificent.
0:55:33 > 0:55:35It didn't really work out too well.
0:55:35 > 0:55:39I would say that Louise's is probably the best Showstopper
0:55:39 > 0:55:42here today. I was quite shocked, actually, how good it did look.
0:55:42 > 0:55:47John's biscuit actually tasted great. Looked awful, tasted great.
0:55:47 > 0:55:50So, when you look at everybody overall at the moment,
0:55:50 > 0:55:53you've gotta put Geri in contention.
0:55:53 > 0:55:55I think you can put Louise in contention
0:55:55 > 0:56:00and I think, for me, Jermaine has to be there as well, because of
0:56:00 > 0:56:02all those extra techniques he brought into the Showstopper.
0:56:02 > 0:56:04You've clearly got a lot to think about.
0:56:04 > 0:56:06I think we're going to have to chat, aren't we?
0:56:14 > 0:56:19Bakers, very well done. The time now has come to announce the Star Baker.
0:56:20 > 0:56:23Her faultless Technical bake
0:56:23 > 0:56:28and her stupendous tart have made today's Sport Relief Star Baker
0:56:28 > 0:56:31Geri! CHEERING AND APPLAUSE
0:56:33 > 0:56:36'Geri did really well over the three challenges, actually.'
0:56:36 > 0:56:38The Signature Bake, which was the savoury tart,
0:56:38 > 0:56:41was one of the best ones I've seen on Bake Off overall.
0:56:41 > 0:56:44Not just in Sport Relief Bake Off, but in the whole Bake Off!
0:56:44 > 0:56:46I think Geri really surprised herself,
0:56:46 > 0:56:50because she hadn't got confidence, but gradually, it built.
0:56:50 > 0:56:54My husband is always making fun of my cooking, so...
0:56:54 > 0:56:58He's... I can't wait just to tell him!
0:56:58 > 0:57:00- JERMAINE:- 'I think Geri deserved to win in the end.
0:57:00 > 0:57:03'I think she was the most consistent from start to finish,'
0:57:03 > 0:57:06with her Showstopper - it came out, it looked crisp and clean
0:57:06 > 0:57:07and it looked like Greg.
0:57:07 > 0:57:10- LOUISE:- 'I like the decorating of the baking,'
0:57:10 > 0:57:11more than the actual baking,
0:57:11 > 0:57:14or the eating of the mixture - that's quite fun as well.
0:57:14 > 0:57:18- JOHN:- 'If you can't bake, but you've got friends who can,'
0:57:18 > 0:57:23then get the friends to rally round and do something for Sport Relief.
0:57:23 > 0:57:26I think that would be really, really good.
0:57:30 > 0:57:36If all this has inspired you to get baking for Sport Relief, go to...
0:57:36 > 0:57:38There you'll find some brilliant fundraising ideas
0:57:38 > 0:57:42and also details on where to get one of these pretty natty aprons!
0:57:42 > 0:57:45And also where to get the Sport Relief recipe book.
0:57:45 > 0:57:49And if all that sounds too stressful, you could always just buy some cakes.