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00:00Hey Noel, have you got all the gifts for the Celebrity Bakers?
00:02Yeah, I've made them one of these each.
00:04A Paul Hollywood action figure. Check him out.
00:06Look at that, he's so cool.
00:08Oh, I wish I had one.
00:10Well, don't worry, because I've made you a life-size one.
00:12Oh, babes.
00:13Check this out.
00:14It's going to give Elon Musk's robot a run for his money.
00:18Oh my God, it's so lifelike.
00:21And you can program him to do anything.
00:23Watch this, handshake mode.
00:25Oh, sick.
00:26Oh, it's so good.
00:28Oh, it's a little bit tight, though.
00:30Turn it down a bit.
00:30Babes, can't make it stop.
00:32Quick, just introduce the show.
00:34Welcome to the Great Stand Up to Cancer Bake Off.
00:37I think the batteries are running out.
00:38No, no, seriously, I'm going to fight.
00:40All right, I'm going to go get some batteries.
00:42A robot, let go.
00:44This time.
00:45Right.
00:45Let's do this.
00:47On the Great Stand Up to Cancer Bake Off.
00:50Come on, babies, rise.
00:51This is the type of thing that you'd give to a child.
00:54Four more celebrities.
00:56It's like a scene from Scarface around here.
00:59Brave the tent in the name of charity.
01:01I've never seen anything quite like that.
01:05But only one.
01:06Oh, God.
01:08Can be crowned Star Baker.
01:10Oh, bum cheeks, no!
01:12The impossibility of this is humiliating.
01:37Oh, Lord, here we are.
01:39Yeah.
01:39Look.
01:40It's beautiful.
01:41We're in the telly.
01:42We're in the sacred space.
01:44This week's Stand Up to Cancer Bakers are...
01:47Comedian, actor, writer and podcaster...
01:49Gonna steal this.
01:51...Adam Boxta.
01:52I want to do well.
01:53If Paul Hollywood gives me the handshake, that's great.
01:56If he moves in for a snog, even better.
01:58Right, how are you tying it?
02:00Just a little cute cinch.
02:02Pop star, musician and actor, self-esteem, a.k.a. Rebecca Taylor.
02:07I'm an underdog that will remain under, I believe.
02:10But for a people-pleasing Libra, I'm surprisingly competitive.
02:14Straightjacket approach.
02:16Stand-up comedian, presenter and Derry Girls actor, Tommy Tiernan.
02:20If I made one thing that was edible, I think that would be a victory for me.
02:26I want them to be able to swallow it and cope.
02:29Right.
02:30And comedian, actor and writer, Mira Sayal.
02:34This is where the magic happens.
02:36You know, like, how you practice your Oscar speech with a hairbrush?
02:39I've done that with Starbaker.
02:41But at the end of the day, big tick to actually be part of this,
02:45to raise money for a really important cause, so that'll do me.
02:54Hello, bakers.
02:55Welcome to the tent.
02:56Thanks for joining us.
02:57So, for your signature challenge, the judges would like you to bake six shaped crumpets.
03:02They could be any shape you like, but the crumpets must mean something to you.
03:07The texture should be, like me, light and bubbly.
03:12You also have to present half the crumpets with a homemade curd or a topping like jam or chutney.
03:19You have an hour and 45 minutes.
03:21On your marks.
03:22Get set.
03:23Bake.
03:23Bake.
03:25Are there any little bowls anywhere?
03:27Oh, it's like being in an Airbnb.
03:29Where are the crumpets?
03:33We're asking the bakers to produce six crumpets.
03:38Made in any shape that they like, and they've got to choose what sort of toppings.
03:43They can even flavor the crumpets if they want to.
03:45With a big dollop of this marmite.
03:49The thing is, with a crumpet, it is all about the texture.
03:52Stir in the yeast.
03:53Get that batter wrong.
03:54Before you start, you're in trouble.
03:56Leave to rest for 10 minutes.
03:58Working with yeast requires a certain amount of perfection.
04:01You don't want to go too heavy on the yeast or it'll explode.
04:05The easiest mistakes that the celebs could make is to add too much salt to the batter.
04:10A good luck pinch?
04:11Then the crumpets won't rise at all.
04:14Yeah, put a bit of extra salt.
04:16Who doesn't like salt?
04:18Hey there.
04:19Hi, Tommy.
04:20What would you like to know?
04:21Right, tell us all about your crumpets.
04:24Oh, yeah, I'm doing bowler hats for Stan Laurel and Oliver Hardy.
04:28Ah.
04:28Are you flavoring the crumpets?
04:30The actual mix?
04:31No.
04:32You should probably know before we go on that I have never done this before.
04:35Uh-huh.
04:35And I haven't practiced.
04:39Tommy will be hoping his tribute to two comedy greats of plain crumpets topped with bacon
04:44and pear will prove to be a winning double act.
04:47I think the combination of pear and bacon sounds really delicious.
04:51It could be.
04:52And maple syrup.
04:52And maple syrup.
04:53That sounds amazing.
04:53Sounds amazing.
04:54We'll leave it there.
04:56It's delicious.
04:57Thanks for calling.
04:59Good luck, Tommy.
05:00All right.
05:01Ten minutes.
05:02Is it bubbling?
05:03No.
05:04While they wait for the yeast to activate...
05:06Should I be doing anything else?
05:07...the bakers can choose to prep any additional ingredients.
05:10I'm pre-preparing the flavoring that's going into the crumpet dough.
05:16Or not.
05:17Just since we don't have hanging around time.
05:18I've come to hang in the tummy way.
05:21Will you eat some of my crumpets?
05:23I will eat your crumpet all day long.
05:25Can you?
05:27I bet that's enough.
05:29Morning, Rebecca.
05:30Good morning.
05:31Tell us about your crumpets.
05:32I'm making beans on toast crumpets.
05:34Beans on toast?
05:35Yeah.
05:36One of my best friends, James Hankins, is a beans on toast critic.
05:39Uh-huh.
05:39He's on his Instagram and it's very funny.
05:41So, this is my homage to him and his craft, I would call it.
05:45OK.
05:46I'm in already.
05:46I'm so in.
05:48Putting her own twist on a classic, Rebecca is adding spring onion and spicy table sauce to her toast-shaped
05:54crumpets.
05:56Have you actually practiced this?
05:58Yes.
05:58And how did you get on?
05:59Really horribly.
06:01No, I'm not joking.
06:02I had two days off and I spent both those days practicing.
06:08And not once did any of it go right.
06:10Were you crying?
06:11I was genuinely like, I need to speak to my therapist about it because I was really like, it's really
06:15bummed me out.
06:16Welcome to the tent.
06:17Good luck.
06:19I need it.
06:20Add the wet yeasted mixture to the flour.
06:24The bakers need to take care with any additional ingredients.
06:26Right.
06:27Here we go.
06:29Sheffield brewed Henderson's spicy table sauce.
06:32As putting in too much may inhibitor rise.
06:35It is delicious.
06:36Resulting in flat dense crumpets.
06:39Oh, yeah.
06:40Morning, Adam.
06:40Hey.
06:41Good morning.
06:42Hello.
06:43Right.
06:43Tell us all about your crumpets.
06:45I interviewed Sir Paul McCartney on my podcast.
06:48Mm-hmm.
06:48He enjoys a snack of a bagel with hummus and Marmite.
06:54I thought that was an unusual combo.
06:55Yeah.
06:55And I tried it.
06:56It blew my mind.
06:58Yeah.
06:58Oh, yeah.
06:59Have you ever tried that?
07:00I'm not a fan of yeast extracts.
07:02You don't like the yeast extracts?
07:03I love yeast extracts with anything.
07:05There's a problem there, straight away.
07:06Yeah.
07:08Chunky edamame hummus will top half of Adam's heart-shaped homage crumpets.
07:13Each flavoured with a classic condiment that will either spread love or hate.
07:18I'll have a little nibble and see, but it is all about the structure.
07:22What's wrong with you?
07:23This is for charity.
07:24You'll try it.
07:25That's your job.
07:26Relax and open your mind.
07:29Now, we're on to the second page, which is always exciting.
07:32For baking, it's essential the crumpet dough gets plenty of proving time.
07:36Right.
07:37To allow the yeast to ferment and produce gas bubbles, which help the dough to rise.
07:41I can't shut the drawer.
07:43Oh, gosh.
07:44Do you need me, bab?
07:45Can you shut that drawer?
07:46I felt like you needed me.
07:48Shut that drawer.
07:49Shut that drawer.
07:49Shut that drawer.
07:50Have you heard Paul McCartney's crumpet song?
07:52No.
07:53Is it on the White Album?
07:55It's on the outtakes?
07:56It's a deep cut.
07:58The crumpets.
07:59He did a song about crumpets.
08:01I like crumpets, give me some crumpets, stuff the doughy holes in my holy hole.
08:06I like the slightly chewy, fluffy but gluey, dense but airy, tiny bit scary.
08:13Munching crumpets is my favourite job.
08:17You ever heard that one?
08:18I think it's one of the reasons they split up.
08:20That was a treat.
08:22You heard it here first.
08:24If you don't like crumpets, you can lump it.
08:28Guys, you are halfway through.
08:31I know, it's exciting.
08:33Shall we go and give Rebecca a pat on the back?
08:36OK, it's edamame hummus time.
08:38With the batter proving.
08:39I'm trying to keep a clean station like the bear.
08:41The bakers can crack on with their crumpet toppings.
08:45Slice the bacon into bite-sized lardons.
08:48It's promising.
08:50Olive oil, lemon juice, tahini.
08:52Turn it on and let it rip.
08:55But one baker is pulling out all the stops to put an extra special zing in.
09:00I'm doing Bessi breakfast crumpets.
09:02Trying to recreate the breakfast I used to have when I was a kid.
09:05We'd have things like scrambled eggs with chilli and red onion and...
09:09Nice.
09:10And are we having scrambled egg on top of this?
09:12Indeed.
09:12Sounds wonderful.
09:14Oh.
09:14This is my mum's spice box.
09:16Very old, very loved.
09:19Still got her writing on the front.
09:21Wow.
09:21Keep it upright, otherwise the masalas get mixed up.
09:26Meera will be using a variety of masalas from her mum's spice box in her crumpets.
09:31Presented in a flower shape and topped with a red onion and chilli scrambled egg for a taste of home.
09:37The flavours you set out today sound amazing.
09:40It's just get that bass right.
09:42It's going to be a winner, honestly.
09:44Bye-bye.
09:47Bakers, you've got half an hour left.
09:49How long can it take to make crumpets?
09:52I know.
09:53A few minutes.
09:54After a long rest, the bakers are hoping for a well-risen...
09:58Right, let's see if this has worked.
09:59Oh, God.
10:00..and bubbly batter.
10:02Mmm.
10:03There are bubbles.
10:03That's good, isn't it?
10:04Those bubbles make the holes in the crumpet.
10:07I'm hoping that's good.
10:09I mean, who knows?
10:10Oh, God.
10:11Mine is thick and not bubbly.
10:13That looks amazing.
10:15Look how bubbly is this.
10:17That is so bubbly.
10:18Yeah, have you not got that?
10:19No.
10:20Oh, Baze, what's the secret?
10:22Don't prepare.
10:24You're smashing it.
10:26Resume the position.
10:27There you go.
10:27Back in track now.
10:30Bakers, you've got 15 minutes left.
10:33Right.
10:34Now, this is getting scary now, isn't it?
10:36The scary bit's coming, isn't it?
10:38The frying.
10:38The cooking bit, yeah.
10:40Okay.
10:41This is my temperature monitor gun.
10:43To ensure that the pan stays at a constant temperature of 190 degrees Celsius.
10:50Any other temperature will destroy the structure of the crumpet.
10:53I'm going in.
10:54God, that's thick.
10:56That's a lot of curry leaves in one.
10:58Here we go.
11:00It's the consistency that has been a bugger.
11:03We're going about halfway up.
11:05This is going to be messy and horrible.
11:07Oh, yeah.
11:08Ooh, that was a close one.
11:09I think the temperature was good.
11:11Well, too late now.
11:13I've got a saying in the band, which is too late now.
11:15I've got to do it.
11:17I'm just going to watch them like a neurotic mother.
11:20Come, my baby's right.
11:22Cook for 10 or 12 minutes.
11:23Okay.
11:24Temperature check.
11:25What?
11:26That can't be right.
11:27It says 42.
11:29Oh, God.
11:30The temperature's gone weird.
11:33Well, bubbles, it seems to have.
11:37It never happens at home.
11:39Come on, girls.
11:41There's not bubbles.
11:42Oh, there is.
11:44Sorry.
11:44Excuse me.
11:45It really...
11:46It's more emotional than you realise them.
11:48The holes keep coming.
11:50Oh!
11:51It's quite exciting.
11:53Oh!
11:53That's quite a big hole.
11:56This is gold television, just two people staring at that.
11:59I can't believe how much, like, a crumpet that looks like, though.
12:03Sort of.
12:03Is it a bit weird that these haven't done on this other side?
12:06I don't know what they're supposed to look like, I suppose,
12:08is the main thing.
12:08Let's do it.
12:10Temperature check.
12:12190.
12:16My favourite temperature.
12:18Do you know how long we've got?
12:20Bakers, you've got five minutes left.
12:22Okay.
12:24Oh, now that looks burnt.
12:26Oh, no.
12:28This is exactly the nightmare scenario
12:30that the temperature gun was supposed to prevent.
12:33This is the type of thing that you give to a child.
12:36Beans.
12:38When Dad cooks breakfast, and it's just this edamame hummus.
12:42Bakers, you have...
12:44Oh, my God.
12:45Oh.
12:45One minute left.
12:49Lashings.
12:50There's no way of making a scrambled egg look pretty, is there?
12:53You'd be disappointed if you ordered it in a restaurant.
12:57Here come the girl with the crunchy pear.
12:59You're crunchy.
13:00That's my name.
13:02Bakers, your time is up.
13:08Please step away from your beautiful crumpets.
13:13That did not work.
13:15It looks fab.
13:20It is an amazing pleasure to be here.
13:23To raise funds for Stand Up To Cancer.
13:25And through all the hard work that people put into fighting cancer.
13:29I think it's a great thing to be supporting, and I feel honoured to do so.
13:33Almost one in two of us will get cancer in our lifetime.
13:36Help us fight back.
13:38To give £40, £30, £20 or £10 to support Stand Up To Cancer, text 403020 or 10 to 70404.
13:47Or to donate any amount online, go to channel4.com forward slash su2c.
13:52100% of the money you give will fund life-saving cancer research.
14:01It's judgement time for the Celebrity Baker's Crumpets.
14:06Hi, Tommy.
14:07Hi, Tommy.
14:08Hey, guys.
14:09Any questions?
14:17Have you ever had a crumpet that pale before?
14:19If you'd asked me what that was, I wouldn't be able to tell you it was a crumpet.
14:22It's a lot underdone, because it needs to be quite dark.
14:25Lovely holes.
14:25Lovely holes.
14:26Here you go, Caroline.
14:27I love a bit of cold bacon, yeah.
14:30You put salt in there.
14:31Too much salt, is it?
14:32Yeah.
14:33Salt can kill the yeast.
14:34So it's going to struggle to rise as much as it could do.
14:37I think the idea of having pear and bacon was a really good idea.
14:40Yeah, I think the idea was fantastic.
14:42It's the execution you're worrying about.
14:44Yeah.
14:44Yeah.
14:45Yeah, it's the flavour, it's the bake, it's the overall look.
14:48Apart from those three things don't...
14:50Perfect.
14:57It's beans on toast as crumpets.
14:59You've managed to achieve some holes in there, but they do look quite dense.
15:02They do.
15:03Why are they this colour?
15:04Because of the spicy table sauce.
15:07Strangely doughy inside, aren't they?
15:09Really?
15:10Horrible.
15:10Mmm.
15:13It's quite claggy.
15:14Do you enjoy the power you wield, Paul?
15:16I'm used to people telling me I'm really good.
15:18Ah.
15:18No, it's all right.
15:19I needed to be brought down a peg or two and I knew you would be the man to do
15:23it.
15:30Well, you've got holes.
15:32I've got some holes.
15:33You have?
15:34They do look impressive.
15:35You've got the XO yeast extract in there.
15:37Mmm.
15:38Oh, I like the flavour.
15:39Absolutely delicious.
15:40Mmm.
15:42Tiny bit doughy.
15:43Probably needed slightly lower on the heat.
15:46Look at the topping.
15:47I think it's delicious.
15:48You're nearly there, Adam, to be honest.
15:50Thanks, Adam.
15:51Thank you very much.
15:57These are my Indian breakfast crumpets.
16:00Looks so enticing.
16:02The air holes are there.
16:08It's delicious.
16:09Is it?
16:09The idea of eating a cold scrambled egg is horrible, but yours has got so much in it.
16:14It's delicious.
16:15I really like that.
16:17Yeah.
16:17Oh!
16:19I can die happy.
16:20I think you've done a decent bake and you've added lots of stuff to it, which makes it even
16:24harder to make a crumpet.
16:25Yeah, I'm loving that.
16:26Absolutely delicious.
16:26Yeah.
16:28Woo!
16:30Woo!
16:32Woo!
16:32Woo!
16:33Yeah, I can die happy.
16:35That was amazing.
16:37It really kind of matters if people enjoy your food.
16:40Paul was admiring my holes.
16:42And it's really nice when, as a middle-aged man, someone admires your holes.
16:46To be honest with you, I am not entirely sure that I've ever seen a crumpet in actual real
16:51life.
16:52So, to me, that was already enough of a technical challenge.
16:55Never mind.
16:57The technical challenge, technical challenge.
17:02Having survived the signature, a challenge they could prepare for, the celebrity bakers
17:08now face a gingham-shrouded mystery.
17:10Hello, bakers.
17:12It's time for your technical challenge.
17:14And this time, it's been set for you by the lovely Caroline.
17:17So, Caroline, have you got any words of advice for our lovely bakers?
17:20This requires a steady hand and precision.
17:24Ooh!
17:27As ever, this challenge will be judged blind, so we're going to ask our lovely judges to
17:31step outside the tent and have their eyes removed and stamped on.
17:36OK, so, Caroline would love you to bake a Lambeth cake.
17:41She wants it really decorated beautifully with intricate vintage piping.
17:46Like an old Victorian plumbing system.
17:49You've got two hours and 30 minutes for this.
17:52Not nearly enough.
17:53On your marks.
17:54Get set.
17:54Bake.
17:57Lambeth cake.
17:58Let's do this.
18:00Any evening, any day.
18:02Bake in the Lambeth cake.
18:03Oy!
18:06I don't know what a Lambeth cake is.
18:08It says sponge.
18:09Oh, it's three tears.
18:11Oh, my God!
18:13Plum in hell.
18:14The impossibility of this is humiliating.
18:20So, Caroline, what is a Lambeth cake?
18:23This rather ornate style of icing means that it's a Lambeth cake.
18:27Got to make three layers of a Victoria sandwich.
18:30When it's cool, they're going to layer it up with lemon curd.
18:35The Victoria sandwich isn't particularly difficult, but lemon curd for celebrities.
18:39They've probably never baked before on their lives.
18:41Obviously, they could have a few issues with that.
18:43Yeah.
18:44I mean, the egg could curdle, or they couldn't cook it for long enough, and it won't set.
18:48Thank you very much.
18:53I love it.
18:54The sharpness from the lemon is fantastic.
18:56It's gorgeous.
18:57Very nice.
18:58I do like the look of it.
18:59It's got very much of a Victorian style to it.
19:02It's all about the piping.
19:04Where you pipe towards, you come back on yourself.
19:06I think it's going to catch your mouth.
19:08But we'll still like whatever it looks like.
19:10Oh, yeah.
19:11Yeah, yeah.
19:11It's all for charity.
19:12And for fun.
19:12It's whether we have fun eating them is the question.
19:18So I'm making the sponge.
19:19Add the vanilla paste.
19:21There are just too many instructions.
19:24It's milk time.
19:25Pour in the milk.
19:25Mix on medium speed till pale and fluffy.
19:30Wow, that's like the instructions of my life.
19:32I'm fairly sure I put the wrong ingredient in.
19:34It's the wrong sugar, but I'm just going to rock on.
19:38It's nice with the technical.
19:40You're all in the same boat.
19:41I don't know what you're doing.
19:42Yeah, but some people, some of us are on a better boat,
19:45just in general, in life.
19:46She had a hand shake, didn't she?
19:47Yeah, exactly.
19:48How would it mean to get one of those hand shakes?
19:50I don't want it.
19:50You don't want it?
19:52That's what I'd do.
19:53No, I'd love it, wouldn't I?
19:54Divide the mixture equally between three prepared sandwich tins.
19:57I think it's all right.
20:00Bake.
20:00Bake?
20:01Is it not going to tell me how long to do that for?
20:04Jesus, Miriam Jules.
20:05Need my input, my data.
20:08What do you bake a sponge for?
20:09Ten minutes?
20:11Eighteen minutes?
20:13I'll just have to go by look.
20:15Oh, that's...
20:16Bye, guys.
20:17So far, so handshake from Paul Hollywood.
20:20I'll do ten minutes and then give it a finger.
20:24Have you fantasised about getting a handshake?
20:26Yeah.
20:27What was it like when he was standing there?
20:28He gave me a very blank stare.
20:30It was the same look that I got from Paul Weller
20:32when I said to him on Radio 2,
20:34does anyone ever say to you,
20:37Paul Weller, Weller, Weller, Ooh, tell me more, tell me more.
20:40That is like that, right?
20:42You know what?
20:43Go on, mate.
20:45For the lemon curd,
20:48we need the zest of two lemons, apparently.
20:51Four egg yolks.
20:5365 grams of lemon juice.
20:57Set over a low heat,
20:58stirring continuously with a wooden spoon
21:00until the mixture begins to thicken
21:02and coats the back of the spoon.
21:04What does that mean?
21:06Never made lemon curd before, so...
21:08Null Fielding?
21:09Do you think that's covering the back of a spoon?
21:11What is this?
21:12Some sort of philosophical question.
21:13Is it?
21:14That's not a spoon, is it?
21:15That's a spoon, a wooden spoon.
21:17What's this?
21:18I don't know anymore.
21:19Fencing muffs.
21:22I mean, that's coated the back of the spoon.
21:25Yeah, I'm going to chant it,
21:26I'm going to chant it,
21:26and just go for it.
21:28How's it going?
21:28My little handshake queen.
21:30Well, I'm faking it.
21:31Do you know what?
21:32In life, you've got to do that.
21:33You've got to fake it till you make it.
21:34I know.
21:34That's what I've been doing all along.
21:35Fake it, fake it and make it.
21:37Pass the curd to a sieve
21:39into a wide, shallow container.
21:41That's me.
21:42And then cover it with cling film
21:44and chill until set.
21:47Adam, that's really thin, isn't it?
21:49No, that's good.
21:50It'll come together.
21:51I love your optimism.
21:56This is what we used to speak into.
21:58It was before mobile,
21:59if I imagine that.
22:00It was black and white then.
22:01It was black and white?
22:02It was the Victorian times.
22:04Hello?
22:05Halfway already?
22:07Bakers, you are halfway through.
22:10Oh, this makes me feel sad.
22:13My cakes are brown.
22:14Cake.
22:16I'm just worried if I take them out,
22:17they might collapse.
22:20You're meant to go like that, aren't you?
22:21And bounce back.
22:22Yes!
22:22Paul Hollywood will finger that
22:24and it bounces back.
22:25Oh, hello.
22:26No goo.
22:27You stick that in there
22:29and if it comes out
22:31and there's blood on it,
22:32then you have to go to hospital.
22:34That's lovely, isn't it?
22:35I don't think it's edible
22:36but I think it's promising.
22:38Oh my God,
22:39that is proper sunk in the middle.
22:41How's it going?
22:42Two of my cakes
22:43look like cats, bum holes.
22:45Hey, babes.
22:46You know,
22:46over to the fat lady sings
22:47and I ain't singing yet.
22:49Do you know what I'm going to do
22:50is put this in the fridge for a minute?
22:53So they cool?
22:54That's the idea.
22:56Make the buttercream.
22:56One kilogram of icing sugar.
22:59It seems like a lot of icing sugar.
23:01It's like a scene
23:02from Scarface around here.
23:06Tony Montana's workstation.
23:08Party time.
23:14Bakers!
23:15You have half an hour left.
23:18Oh, lads.
23:19OK.
23:19Next is assemble cake.
23:21Oh, no.
23:22Pretty cool.
23:24Place this first sponge on the cake board
23:26and spread a layer of buttercream over the top
23:28going all the way to the edge.
23:30Pipe a ring of buttercream around the outer edge.
23:33It's to hold the lemon curd.
23:36There's supposed to be a hole in this.
23:38Why is it not coming out?
23:42Spoon some of the chilled lemon curd
23:43into the ring of buttercream.
23:45OK, this is my lemon curd.
23:47This is looking very good.
23:49That doesn't look set.
23:51Oh, egg.
23:53What the hell?
23:54It's more like lemon juice.
23:56Oh, God.
23:57You all right, Doug?
23:59Shoot the moon.
24:00Oh, bum cheeks.
24:01No!
24:05Tsunami cake tsunami.
24:07Now it's time to place the second sponge on top
24:10and repeat the process.
24:13Everyone all right?
24:14No, I'm having a mare.
24:15I'm a little worried I've used a bit too much
24:17of my lemon curd.
24:18I didn't put enough in because it was just liquid.
24:21Well, how the mighty have fallen is all I can say.
24:24Are you piping borders now?
24:26Yeah.
24:26We don't want lemon curd going just anywhere it wants.
24:30There are times when we need borders.
24:31All right, Rishi.
24:32All right, Nigel.
24:33I'm going to do this as an executive decision.
24:36I put a toupee in.
24:38Colour around half the remaining buttercream yellow.
24:40Divide what you have left in half again.
24:42Colour one half orange, the other red.
24:45Wowee.
24:45Love these colours.
24:47Cover the top and sides of the cape with a smooth layer of yellow buttercream.
24:51What are you doing now?
24:52Are you enjoying this?
24:53No.
24:55I feel like an apprentice painter who just has to kill 20 minutes before the van comes.
25:01When you see this kind of thing on TV, you think, why are you doing it like that?
25:05Why don't you just do it properly?
25:06I'm trying.
25:08Most of the buttercream is going to end up in my mouth.
25:10Why are you putting mustard on it?
25:12Oh!
25:13There's a fly on it.
25:14This is what you should do with that.
25:16No!
25:16You love it!
25:18Oh, for God's sake.
25:20Get out of my life, man!
25:23That would have been a little crunchy treat for Paul.
25:27Bakers, you've got ten minutes left.
25:29Let's pipe.
25:31Pipe me!
25:32Pipe a shell border.
25:34I've never piped before.
25:35I don't even know what a shell border is.
25:38No, that's not shell, is it?
25:40That's a slug, not a shell.
25:41Oh, does it go like that?
25:44Yeah.
25:44She said precise and perfect, but I'm not precise and I'm not perfect.
25:48I'm too avant-garde for Caroline.
25:52Instructions are for fools.
25:54Don't fail at somebody else's plan.
25:57Succeed in your own.
25:59I ran out of orange icing.
26:01I wonder why.
26:01Show me your tongue.
26:03Right, so someone's been eating their own buttercream.
26:06This is going well, isn't it?
26:08And we're getting cocky.
26:10So, I've just tried to write the word laugh on top of it.
26:14L-A-F will have to do.
26:16Bakers, you have five minutes left.
26:18What?
26:19Mm-hmm.
26:20It's all up-sided.
26:22I'm trying to do a heart here, maybe.
26:23Oh.
26:25Beautiful.
26:26Nice bit.
26:27Semicircle chains.
26:30Oh, my love, there's nothing I can do to help you now.
26:34Bakers, you've got one minute left.
26:38I think we should have the symbol around more.
26:42This is for all you failed, stressed out bakers all over the country.
26:48Fly your own way.
26:50That is a cake.
26:52That will do.
26:54Bakers, your time is up.
27:00Get red all over me.
27:03I feel as though I may as well try and make a positive statement.
27:08Aw.
27:10Really nice.
27:12Please bring your Lambeth cakes down to the gingham table.
27:18I'm full of myself on that.
27:21Well done, bakers.
27:22Well done.
27:23Sorry to let the team down.
27:26I think they might be a clear winner.
27:30It's time to welcome back into the tent Paul Hollywood and Caroline,
27:35who's dressed as David Bowie in the 80s.
27:40What were we looking for?
27:42A three-layered sponge cake sandwiched with both buttercream and lemon curd.
27:47What makes it a Lambeth cake is the intricate piping.
27:52So shall we start eating?
27:53I quite like the look of this one.
27:55Especially if this person's never piped before.
27:58It's brilliant.
28:01Very, very light sponge.
28:03That tastes lovely.
28:04Could be a little bit sharper with that curd.
28:06And a little bit more in there would be nice.
28:09Okay, moving on.
28:11This is an unusual for piping.
28:13Yeah.
28:14Let's have a quick look inside.
28:16What?
28:18Wow.
28:19It's actually got a paper.
28:23I can't taste any lemon in there.
28:25I can't taste anything.
28:26Do you think there is lemon?
28:27I can't taste anything is not what you want to...
28:30Okay, let's move on to the next one.
28:33There is definitely some of the piping.
28:35Yeah, there's some skill with the piping bag.
28:36Yeah.
28:37Maybe more paper.
28:39Yeah, paper again.
28:42Take the paper off.
28:44It just tastes nicer without it really.
28:47I haven't tasted the lemon, have you?
28:49No.
28:50I mean, it's neat though.
28:51Ish.
28:54Let's move on to the Leaning Tower of Pisa.
28:57I think we may have.
28:59Yeah, more paper.
29:01Oh, look, you've got a lemon curd there.
29:03Oh, there is a lemon curd.
29:07Yeah, the flavour is okay, but the sponge is not quite there.
29:09It's a bit heavy.
29:11Paul and Caroline will now rank the Lambeth Cakes
29:14from worst to first.
29:16Okay, in fourth spot we have this one.
29:19Hello.
29:20Adam, it's gone a little bit awry with the shaping.
29:23How do you mean?
29:25Maybe it's the angle.
29:27And in third place, this one.
29:29Who's is this?
29:30Tommy.
29:31Didn't quite get the icing that we were expecting at all.
29:35In second spot we have this one.
29:40Hi.
29:41Actually, Mira, the sponge was really nice.
29:43Didn't find any lemon in there.
29:44And so, in first place...
29:50You did beautiful piping.
29:52Okay, bakers, well done.
29:53Have a rest.
29:54And we'll see you bright and early for the showstopper.
29:57Please come back.
29:59I'm more thrilled than I should be.
30:02I can't wait to tell my mum.
30:03Great work, lady.
30:05Thank you, thank you.
30:05I think something like this that raises money for Stand Up To Cancer
30:09is such a wonderful thing to be part of.
30:12Delighted to be able to do it.
30:19Huey and I, we fell in love quite quickly.
30:23It felt very natural from day one.
30:26Within two years he'd proposed.
30:29After we got married, we had Rory.
30:31Big jobs.
30:33Huey was the most amazing father.
30:37Who's gonna win, Rory?
30:39Just gonna beat daddy.
30:41He was like a really fun dad.
30:43Who can bounce the highest?
30:44Me.
30:45And it wasn't long before we began to think about
30:49having another baby.
30:51It felt like we had hit a stage in our lives
30:54where everything was going exactly according to plan.
31:00Huey began to feel a constant ache in his hip.
31:06And I remember really clearly driving him to the hospital.
31:09I waved him off and just presumed that he would be back
31:12within a couple of hours.
31:14I FaceTimed him and I could see that he was frightened.
31:19And he said, they're talking about cancer.
31:28Things felt very scary at that point.
31:32I was three or four months pregnant.
31:35We were facing quite significant surgery.
31:38And then six rounds of chemotherapy.
31:41The doctors were very confident that it had been successful.
31:46Then Rafferty came along.
31:48And it really felt like we had something so positive to focus on.
31:55So joyful.
31:56It was magical.
32:00Then he started to complain about the pain again.
32:08He became a sort of shell, I think.
32:13He couldn't do the things that he wanted to do with the children
32:17and be a father in the way that he wanted to be.
32:21All of the essence of him, all of the hope,
32:27had been drained out of him.
32:32And then I just remember him saying,
32:35I'm not going to see the boys grow up.
32:40He just tried to give them as many memories as he could.
32:44Rory would come up and Huey would read him a story.
32:49Yeah, that was...
32:51They were really special moments.
32:54I was really frightened about how to tell Rory what was going on.
33:00I said to him,
33:02the doctors can't make Daddy better.
33:04Do you know what that means?
33:06And he said, no.
33:08And I said, darling, it means that Daddy is going to die.
33:12And he just went, oh.
33:16But who's going to be my Daddy then?
33:28It's just impossible to think about what we've been through as a family.
33:32And what we're still going through.
33:37Can I be Charlie?
33:38I try and talk about Huey every day with the boys.
33:42And he recorded himself reading some bedtime stories.
33:46Rory loves rainbows.
33:48His Daddy always helps him find one after a storm.
33:53You know, we just have to get through this.
33:55Except it's not get through,
33:56because it makes it sound like there's something...
33:59that there's another side of this.
34:00And it really isn't.
34:01It's...
34:04It's always going to be there with us.
34:07And we just mould ourselves around it.
34:11Almost one in two of us will get cancer in our lifetime.
34:15Help us fight back.
34:16To give 40, 30, 20 or £10 to support Stand Up To Cancer,
34:21text 40-30-20 or 10 to 70-404.
34:25Or to donate any amount online,
34:28go to channel4.com forward slash su2c.
34:32100% of the money you give will fund life-saving cancer research.
34:38Just one more challenge remains before Paul and Caroline decide
34:42who will be this week's Star Baker.
34:44So elegant.
34:46Welcome back to The Tent Bakers for your final challenge.
34:49For your showstopper challenge, the judges would love you to make a pie trait.
34:54That's a portrait made out of a pie of your favourite celebrity hero.
34:59Oh, you're my favourite hero.
35:01Oh, Alison, that is so sweet.
35:03Am I yours?
35:04No.
35:05So your pie can be either savoury or sweet,
35:07and the lid of your pie must cover the majority of your filling.
35:11Now, the judges are looking for an uncanny lightness.
35:14So maybe choose a celebrity hero with a face like a pie.
35:17Sorry.
35:18You have three hours.
35:19On your marks.
35:20Get set.
35:21Bake.
35:26Let's do this.
35:29I don't really do pastry tend to buy it.
35:32I'm not a pie girl.
35:34I never think to make one slippery little baggers.
35:37For the showstoppers,
35:38we've asked the celebrity bakers to make pie traits.
35:41They've got to be absolutely recognisable as their celebrity hero.
35:44It's very difficult to choose one hero.
35:48I kind of want to do that.
35:49But also, they must look and taste delicious.
35:52So my flavours going in would be pecan and then pie.
35:57Now, the pie itself could be savoury or sweet.
36:00Obviously, it's savoury.
36:01But for me, it's all about that blend of beautiful filling
36:04married with a gorgeous crispy pastry.
36:07Nice and thin.
36:08If it's too thick, it'll look terrible and it will be raw.
36:11I'm making the dough.
36:14It's time to pulse.
36:16I'm hoping I will get at least one really delicious pie
36:20that I want to take home with me.
36:22So fingers crossed.
36:27Morning, Tommy.
36:28Hi, Tommy.
36:29Hey, lads.
36:30You look busy.
36:30Yeah.
36:31I have a lot of breaks built into the recipe.
36:34And what's the recipe?
36:35Come on.
36:36So I had a dream Bob Dylan came to me.
36:39He said, what are you doing on the bake-off?
36:42It's like he's in the tent.
36:45The recipe, it's a Bob Dylan pecan pie.
36:49How wonderful.
36:51Tommy's freewheeling pecan pie will have an open top
36:54and he will be recreating Dylan's distinctive features
36:57with pastry sunglasses and a honeycomb harmonica.
37:00I mean, it sounds...
37:02Interesting.
37:03Yeah.
37:04And I love pecans and maple syrup I love.
37:07So I'm hopeful.
37:08Ah, yeah.
37:09It'll be good.
37:09Until there'll be curleewerlies and crunchies on it anyway.
37:12Good ingredients.
37:13Good ingredients.
37:14Good ingredients.
37:15Woo!
37:16This is my dough.
37:17That's still quite sticky.
37:20Tip out the dough and shape it.
37:23OK.
37:23Go on.
37:23A bit more flour, maybe.
37:25Is that what they do?
37:26I've seen this on telly before.
37:28This is the first time I've ever made dough.
37:31I'm secretly thrilled.
37:33Hello.
37:34Hey, fella.
37:35What do we love Bob Dylan so much?
37:36I think if you love words in any way, you're attracted.
37:40He was able to rhyme Buenos Aires with January.
37:46Have you ever tried writing something like that?
37:48Why is it so much stickier than it was at home, I wonder?
37:52Uh-oh.
37:54Morning, Adam.
37:55What kind of pie are you making?
37:57OK.
37:57So I'm making a cherry pie.
37:58My hero is Ridley Scott.
38:00Idea is for it to be a visual tribute to the film Alien.
38:04Mm-hmm.
38:05The scene in which a baby alien xenomorph bursts from the stomach of John Hurt.
38:14And, uh...
38:15What are you going to cover that with the pastry?
38:17Yeah, exactly.
38:17I'm going to construct the pastry around the banana.
38:21Uh-huh.
38:22Using a banana for construction is risky business, so Adam hopes he won't alienate the judges with a classic taste
38:28profile, filling a short crust pastry shell with juicy cherries and cherry jam.
38:34I'm just worried that the banana might bake before the pastry is baked.
38:39Yeah, and then dissolve from the inside out.
38:41Yeah, fall apart from the banana.
38:42Yeah.
38:42That's the big worry.
38:43I did test it.
38:44And how did it go?
38:45Third attempt was OK.
38:47Yeah.
38:47I like this idea.
38:48I like the flavours as well.
38:50Good luck.
38:50Thank you so much.
38:51Yeah.
38:53Offered the pastry into the tin.
38:54The mistake I was making was I was pressurising the pastry and I should just be offering it.
39:00It's blind baking time.
39:02If you don't blind bake it, that cherry juice is just going to go right through the bottom and it's
39:07going to be a living nightmare.
39:08Yeah.
39:09It stops the dreaded soggy bottom.
39:12As well as buttery crisp pastries surrounding their pies.
39:15It's time for some filling.
39:17Cherries and jam.
39:18The judges will also be expecting the bakers to honour their heroes with fabulous flavours within.
39:24Some of it smells lovely.
39:26I'm making a sog paneer.
39:28My pie trace is Frida Kahlo.
39:31I've been obsessed with her since I was a teenager.
39:33She put women's experiences right at the forefront of her canvas.
39:36So I've always loved her.
39:37I love, you know, Mexican culture and cuisine.
39:40But obviously I also love my cuisines.
39:42It smells incredible.
39:43It does.
39:44Culture and cuisines collide in Mira's homage to Frida Kahlo,
39:48with a sag paneer surrounded by nigella seed and garlic-infused shortcrust pastry featuring Frida's iconic image.
39:55So how are you going to produce those sort of vibrant colours on the top?
39:59I'm going to be painting the pastry.
40:00I'm also going to make some separate ones so there's a bit of a 3D effect.
40:04If I've got time.
40:05I tried it once and I really did run out of time.
40:07It is.
40:08It is.
40:09Fingers crossed.
40:10Thank you so much.
40:11Thanks for the story.
40:15Bakers, you are halfway through.
40:18Oh, no.
40:19Uh-oh.
40:21That isn't very good.
40:23That is not what I was hoping for from the blind bake.
40:26This is coming out now.
40:31I'm worried about this having sunk so low.
40:35All right.
40:35I'm not going to panic.
40:36Just carry on.
40:38While Adam and Mira hope their blind bakes escape a soggy bottom.
40:42Start with bum cheeks.
40:43Rebecca's focus is on a much firmer one.
40:45Is it your bum?
40:47It's George Michael's form of course.
40:49George Michael.
40:50I'm doing a George pie call.
40:52Peach pie.
40:53Is this after all before he crashed into snappy snaps?
40:55Yeah.
40:56So it's in Hampstead near where I live and someone put a plaque on the wall.
40:59Do you know what someone wrote underneath?
41:00Oh.
41:01Wham.
41:01Oh.
41:03That's so good.
41:04I wish I'd done that.
41:07On top of her pie of peaches, lime, honey and ginger, Rebecca is replicating George Michael's
41:12Faith music video look with sugar pearls and pastry pockets.
41:18How are you colouring the blue and the black?
41:20I'm going to just play with shades.
41:22OK.
41:22So you're using an egg wash to create the different shades then?
41:26Yeah.
41:27Are you?
41:28It's a good idea that.
41:28Yeah.
41:29If you put a tiny bit of salt in when you're using the whole egg, it breaks it up much
41:33more
41:33OK.
41:33And then it's much easier to spread.
41:35Say that again.
41:36I think we've helped it up, yeah.
41:37Salt in the full egg.
41:38I'm not helping any more.
41:39All right.
41:40OK.
41:40There we go.
41:43If you don't ask, Alison Hammond, you don't get in this business.
41:49Oh, blimey, this is difficult because the sides are so low.
41:53It's more of a tart than a pie, this thing.
41:56Half the nuts.
41:58What peach shape is best?
42:01Because in a dream world, it'll be like bum cheeks.
42:03I don't know how my mum actually did a full-time job and cooked a fresh Indian meal every night,
42:08but she did.
42:10OK.
42:10OK.
42:10I think it's time now, though, to make a start on the alien.
42:14As the race is on to hit the ovens.
42:17Hilly.
42:18Whoo.
42:19Excuse me for asking, is that Bob Dylan in pastry?
42:23The bakers must still find time to give their pies a life of their own.
42:27I just tried to map it out of my head.
42:29So, all the bum, dark.
42:32Does that look like a bum?
42:33That looks very beautifully bummy.
42:35Time to create freedom in a little Mexican jungle.
42:38All right.
42:39Now it's time to put a bit of texture in.
42:41The alien face, it's just sort of, um...
42:47Do you actually believe in aliens at all?
42:49Do you know what?
42:50I actually do.
42:52Do you?
42:52Look at Noel Fielding.
42:54Oh, do you know what?
42:55I've thought it for quite a while that he might be from another planet.
43:00He's from somewhere special.
43:02Yeah, he's definitely somewhere special.
43:07Bakers, you have one hour left.
43:11Oh, oh, oh, oh.
43:14Bit of ball work before it goes in the oven.
43:17The challenge is just to ensure that all this stuff doesn't just slide off.
43:22I am frightened about that.
43:25How long's it in for?
43:26It's in for an hour.
43:30Alleluia.
43:31Good luck, good luck.
43:34Pie goes in for ten minutes at a very high heat,
43:36and then you bring the heat down and it stays there for half an hour.
43:39And then they're taken out to cool entirely.
43:43That's what I'm doing right now.
43:44Cooling entirely.
43:46I must say, you're probably the most chilled out in the tent.
43:50Where does your calmness come from?
43:52Lack of preparation.
43:56Would you like this at school?
43:57No teacher ever came down to me and said,
43:59I just want to say that your lack of preparation is a delight to behold.
44:04I can imagine you saying that.
44:05Sir, it's just a bit of lack of preparation.
44:07If it survives the next ten minutes without just sliding off the banana,
44:11then I'm in business.
44:13But if it all just...
44:15Then it'll be one of those moments on Bake Off,
44:18where you see a middle-aged guy crying.
44:26Bakers, you are half an hour away from the end.
44:30Half a while.
44:34You're half away from the end.
44:38So now I'm making his hair, Bob Dylan's hair.
44:42As the bakers prep their final decorations...
44:45George hung pearls on his jacket to sort of represent his sexuality,
44:50because he couldn't come out at the time.
44:51..they need to keep their eyes on their pies.
44:54It's rising up.
44:54Is it supposed to rise up?
44:58Really?
44:59A little underdone at the moment,
45:00so I've just whacked the temperature up slightly.
45:03The pockets are shrinking.
45:04They're shrinking so far away that the negative space is being revealed,
45:08so it looks like his bum is see-through, in my mind.
45:14Yeah, I'm going to make more pockets.
45:15But while Rebecca has decided to bake separate pastry pockets
45:19to bolster George's bum...
45:20Oh, you...
45:21No, don't you do that.
45:23Oh, sh...
45:24Adam's banana alien skin...
45:27OK, it's nightmare scenario.
45:29..is slipping away.
45:30Uh, the pastry has fallen off.
45:33Let's get it out.
45:34Let's get it out for some emergency surgery.
45:37Damn you, this is bad.
45:42Adam!
45:42Adam!
45:43I've had a bit of a disaster.
45:45This is madness.
45:46Where's my... I need my jars.
45:47This is like working with Werner Herzog.
45:49What are you doing?
45:49This guy's not going to survive.
45:51I think it'll be fine once you put a bit of blood around it.
45:53He's a perfectionist.
45:54It's just got to stay on.
45:56He's gone through the void.
45:56If it all falls off.
45:58He's gone through the void.
45:59He's gone through the void.
45:59He's gone through the void.
46:00He's gone through the void.
46:00He's gone through the void of madness.
46:05Bakers, you've got 15 minutes left.
46:07No, uh...
46:08Yeah.
46:09Not 15 minutes.
46:11Yeah!
46:13I don't know.
46:14I don't know when I'm supposed to take it out.
46:16I'm a bit scared of that.
46:18I might take it out.
46:19It's going quite dark on the edge now.
46:24Whatever happens, it's got to come out in five minutes.
46:28Uh...
46:32OK, all is not lost.
46:33Something that looks really great when you put it in the oven,
46:36as I've discovered,
46:37with the shrinkage of the pastry,
46:39and people go,
46:39what's that?
46:40You go, um...
46:41Things shrink.
46:43You men know that.
46:45Guys, if you're listening,
46:47always allow for shrinkage.
46:49Oh, no.
46:50My alien's drooping.
46:52It's drooping badly.
46:54Bakers!
46:55You've got five minutes left.
46:58Oh, you bugger.
47:00OK, here we go, people.
47:01I think it's underdone.
47:04Oh, my God, that looks great.
47:07It doesn't look like a bum at all.
47:10It's not really worked.
47:12Oh, God!
47:14I don't think it's safe to take her out of the tin.
47:16Oh, blimey.
47:17Can't go wrong at this stage.
47:19Come on.
47:20I can't. I'm afraid of breaking it.
47:22Come on.
47:25I just think it'll be stuck in the tin.
47:27The bum crack is very wide.
47:30So now it's a case of, do I...?
47:32Yeah, 3D.
47:34The alien's dying.
47:36The banana has liquified.
47:39Adam, even though all the bananas are against you...
47:42It's just sliding off.
47:43You've got one minute left.
47:49Oh, Jesus, Mary Joseph, OK.
47:51I'm now in failure mode.
47:54Pearls and the creme fraiche.
47:56Classic combo.
47:57Some sticky-up bits for the curls.
47:58I want to hide the cracks.
48:00You wouldn't necessarily think it was Bob Dylan.
48:04Oh, I'm sorry about your face, Freda.
48:07It's not an uncanny likeness, but it is uncanny.
48:09OK, bakers.
48:11Your time is up.
48:14OK.
48:15It's not going to stand up, though, is it?
48:17Nope.
48:18He's had a bit too much to drink.
48:21LAUGHTER
48:26I had this fantasy that Ridley Scott would watch
48:29and he would just go,
48:30wow, this is special and I need to direct a film with this guy.
48:33I feel awful!
48:36But I don't think that's going to happen now.
48:38I'm whispering sexy things to him.
48:40LAUGHTER
48:45This has been really funny.
48:47I've met really amazing people
48:48and the whole time that's raised money for Stand Up To Cancer
48:51doesn't get better than that when it comes to being on the telly.
48:54Almost one in two of us will get cancer in our lifetime.
48:57Help us fight back.
48:58To give £40, £30, £20 or £10 to support Stand Up To Cancer,
49:03text 40 30 20 or 10 to 70404.
49:07Or to donate any amount online, go to channel4.com forward slash su2c.
49:13100% of the money you give will fund life-saving cancer research.
49:23It's judgement time for the baker's celebrity hero, Pie Traits.
49:28Adam, would you like to bring up your showstopper, please?
49:33Oh!
49:38He wants to meet you.
49:47So, you're looking at a cherry pie shortcrust pastry.
49:51Originally, the alien was going to look a bit more like an alien
49:55from the film Alien, but then all the pastry fell off in the oven.
49:59I've never seen anything quite like that.
50:03LAUGHTER
50:05It's certainly been baked well.
50:06Yeah.
50:07I mean, probably slightly over.
50:07I'm just going to move this...
50:09Move the old chap across.
50:10The old fella.
50:14Mmm.
50:15That pastry is delicious.
50:16Oh!
50:17Pastry is nice.
50:17It's just there's not much filling in there.
50:19You need the pie to be much deeper.
50:21But overall, the flavour is nice.
50:23The cherry filling is delicious.
50:24Good effort, though.
50:25Thank you so much.
50:26Yeah, well done.
50:30So, it's a pecan pie of Bob Dylan.
50:34And the pastry?
50:34What kind of pastry?
50:35I'm not sure.
50:37LAUGHTER
50:39Let's have a look.
50:41It's a bit damp underneath.
50:42Yeah.
50:43It's called a soggy bottom.
50:44A soggy bottom.
50:45Oh!
50:45It's quite mouth-in-the-mouth.
50:47This is really good pastry.
50:48I mean, really good pastry.
50:49Yeah.
50:50I like the filling, and I like the outside,
50:51because the shell itself is beautifully short and buttery.
50:55If I'm honest, over the three challenges.
50:56I think there's been a massive improvement.
50:58Well done.
50:59Thank you very much, Tommy.
51:01Well done.
51:03My fried asago pie.
51:06It's short-crust pastry with nigella seeds and garlic
51:09and spinach and paneer.
51:12The pie could have done with a little bit more colour.
51:14That's got a lovely filling in it.
51:15It really has.
51:16It's really full.
51:19Mmm.
51:19I love the flavour in the pastry.
51:21The nigella seeds.
51:22And then the butter comes through afterwards.
51:24Oh, good.
51:24I'm loving that filling.
51:26The blend of the spices.
51:27What would have been advisable
51:28was punch a few little holes in there
51:30to allow some of the steam to come out,
51:32and that would have stayed a little bit crispier.
51:34Oh, yeah.
51:35But overall, well done.
51:38Well done.
51:43It's peach pie with honey, ginger and lime.
51:46And it wasn't possible to get it out of the tin.
51:48Do you want to try?
51:49It's got a loose bottom.
51:49Ah, hello.
51:52Well done.
51:53I mean, I think it looks quite attractive, to be honest.
51:54Well, let's have a look inside.
51:56It's not too wet inside, is it?
51:58I think the base is actually baked as well.
52:02No.
52:03My bit's not very baked.
52:04Not baked consistently.
52:06But the filling tastes lovely.
52:07Does it?
52:08Perfect combination of ingredients.
52:09Really delicious.
52:10I think the flavour does taste good.
52:11Overall, I think the pastry's decent.
52:13You've done a decent job on that.
52:14I haven't surprised at you, Paul Hollywood.
52:23I'm really proud of myself, actually.
52:25Being named Starbaker would mean a really funny thing to tell people.
52:29Today was my fourth attempt at that pie.
52:32And I definitely should have just stuck at three attempts.
52:36I'm kind of frightened by this new talent I've discovered.
52:38I'm alarmed by some of my secret powers.
52:42Starbaker would mean I'd be pretty insufferable in the kitchen.
52:45Anybody chats back to me, I'm just going to put the apron on and go, what?
52:55Almost one in two of us will get cancer in our lifetime.
52:58Help us fight back.
52:59To give £40, £30, £20 or £10 to support Stand Up To Cancer,
53:04text 403020 or 10 to 70404.
53:09Or to donate any amount online, go to channel4.com forward slash SU2C.
53:14100% of the money you give will fund life-saving cancer research.
53:21Well, from what I saw, I thought we had very good showstoppers.
53:25I think they've done a great job today, haven't they?
53:27Certainly some did better than others.
53:29What I will say is, Tommy's was edible.
53:31You were shocked.
53:32I was.
53:33And beautiful colour and thin.
53:35Great pastry.
53:35I thought they were all surprisingly good.
53:37Yeah?
53:37Yeah, I do think Adam's was a bit of a flop.
53:40Such a shame.
53:40Which was disappointing because the actual pastry was very good pastry.
53:44The only savoury pie was Mira's.
53:47That was stunning.
53:48Was it good?
53:48I mean, it's a shame about the pastry on the top not being as crispy as it could.
53:52What about Rebecca?
53:53She did quite well, I thought.
53:54Rebecca's flavours were delish.
53:56And that pastry looks nice.
53:57Just right.
53:58I think Rebecca and Mira both done well.
54:02So Star Baker is between those guys, really.
54:04Oh, exciting.
54:05Don't write off my boy, Tommy.
54:06Tommy?
54:07Yeah.
54:09Haha.
54:11Yeah.
54:20Bakers, thank you.
54:21We've had a lovely time haven't we?
54:23We have, we have.
54:24But we know why you're here.
54:25So, the winner of the Star Baker apron is....
54:45I can't put it into words this apron it's never gonna leave me so thrilled oh my god oh good
54:55I
54:55think Mary did unbelievably well with the flavors certainly on a signature and a
54:58showstopper they were absolutely delicious oh I'm thrilled and she definitely deserves it and
55:08I'm more than happy to come a close second as I've been told now that I think of us I
55:14didn't
55:14see Mira actually bake anything there's a lot of stuff that just seemed to be on her countertop
55:19without any preparation so the main takeaway was just a sense of injustice I think it's
55:26wonderful that these celebrities will take time off to do something unexpected that's
55:30not within their normal way of life to raise money to stand up to cancer
55:37do you fancy one of these Starbaker aprons or maybe a mini one for the child in your life
55:42what you gotta do babes oh go to channel4.com forward slash su2c it's like a kite
55:53almost one in two of us will get cancer in our lifetime help us fight back to give 40 30
55:5920
56:00or 10 pounds to support stand up to cancer text 40 30 20 or 10 to 70404 or to donate
56:08any amount
56:08online go to channel4.com forward slash su2c a hundred percent of the money you give will fund
56:15life-saving cancer research next time I'm in the zone four new celebrities brave the tent
56:23is that a fake town you've got no to take on a series of challenges this has gone bad man
56:29I'm a mucky pup all in the name of stand up to cancer at any point I'm having a bad
56:34time I go
56:34I have not had one bit of fun who will rise to the top perfect what's that taste good
56:41don't they might give you the 10 really yeah 10 and claim the Starbaker apron I'll be honest
56:46did you know I shouldn't have come today but turn to a mess breath
57:12bye
57:12not
57:12not
57:13not
57:13not
57:13not
57:14not
57:14not
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