1
00:00:00,130 --> 00:00:02,860
James Acaster: Never baked before. 
Let alone competitively.

2
00:00:02,860 --> 00:00:04,700
Let alone on Bakeoff.

3
00:00:04,700 --> 00:00:06,840
It's the worst idea anyone's ever had.

4
00:00:08,539 --> 00:00:11,143
Paul Hollywood: The texture of your flapjack--
>> It is perf.

5
00:00:11,143 --> 00:00:13,273
>> --on the top, it looks 
a bit wet.

6
00:00:13,273 --> 00:00:16,283
>> Oh yeah, that's 'cause 
it's not baked yet.
[Prue and Noel laugh]

7
00:00:16,283 --> 00:00:19,463
>> Ah. I can explain this to you.

8
00:00:19,463 --> 00:00:22,503
Before it goes in the oven, 
it's often a lot soggier.

9
00:00:22,679 --> 00:00:24,069
>> Right, ok.

10
00:00:24,219 --> 00:00:26,329
>> Is the texture ok? Good joke!

11
00:00:26,329 --> 00:00:28,377
Wanna shake my hand now or later?

12
00:00:28,377 --> 00:00:29,757
[Music]

13
00:00:30,187 --> 00:00:34,689
>> Up to you. You can shake it now 
to save yourself the bother,

14
00:00:34,689 --> 00:00:37,582
or you can shake it later on 
and eat humble pie

15
00:00:37,582 --> 00:00:38,622
as well as these flapjacks.

16
00:00:38,622 --> 00:00:40,588
Sandy Toksvig: Bakers, you have half an hour.

17
00:00:40,588 --> 00:00:42,201
[Music]

18
00:00:43,790 --> 00:00:45,138
[Oven clatters]

19
00:00:45,138 --> 00:00:47,668
>> Right, I wish I were dead. 
[scoffs]

20
00:00:47,668 --> 00:00:50,900
I'm not taking that out the oven.
It's like a soup.

21
00:00:50,900 --> 00:00:52,120
[Music]

22
00:00:52,789 --> 00:00:55,809
>> Come on. Be magically done.

23
00:00:55,809 --> 00:00:58,691
The mixture is...still liquid.

24
00:01:00,687 --> 00:01:03,887
This is meant to be encouraging people
at home to get involved and bake

25
00:01:03,887 --> 00:01:05,067
for charity.

26
00:01:05,067 --> 00:01:07,168
This is the worst experience of my life!

27
00:01:07,168 --> 00:01:10,128
This is so bad.

28
00:01:10,261 --> 00:01:11,154
[Music stops]

29
00:01:12,523 --> 00:01:14,633
>> Can you tell us about your
flapjack, please?

30
00:01:14,633 --> 00:01:17,231
>> Started making it, had a breakdown...

31
00:01:18,387 --> 00:01:19,111
bon appétit!

32
00:01:19,111 --> 00:01:23,191
[Laughter]

33
00:01:24,167 --> 00:01:26,047
>> Bit of a small bit.

34
00:01:26,047 --> 00:01:27,547
Up to him.

35
00:01:27,547 --> 00:01:30,007
>> The reason I cut the end bit is 
'cause actually, where it's browned

36
00:01:30,007 --> 00:01:32,416
and caramelized with the butter, 
it's absolutely gorgeous.

37
00:01:32,416 --> 00:01:34,004
>> So delicious. Isn't it lovely?
>> It is.

38
00:01:34,004 --> 00:01:36,477
Great flavor, not very well executed.

39
00:01:36,477 --> 00:01:37,647
>> Story of my life.

40
00:01:37,647 --> 00:01:39,732
[Laughter]

41
00:01:41,480 --> 00:01:44,527
>> I thought even if baking goes badly

42
00:01:44,527 --> 00:01:47,733
it's a bit of fun. It's not.

43
00:01:47,733 --> 00:01:50,803
No, not disappointed--scarred.

44
00:01:52,130 --> 00:01:53,564
[Water splashes into the bowl]

45
00:01:53,564 --> 00:01:55,264
>>Oh, too much, that's too much.

46
00:01:56,561 --> 00:01:58,691
This seems absolutely absurd.

47
00:01:58,691 --> 00:02:00,751
That is too much frozen butter.

48
00:02:00,751 --> 00:02:02,141
So, I've go excess dough.

49
00:02:02,141 --> 00:02:03,581
Rylan Clark: You shouldn't have excess
dough, no

50
00:02:03,581 --> 00:02:05,944
>> But, I cut it down
to the size it says here. I don't--

51
00:02:05,944 --> 00:02:08,191
>> No, you use the whole dough together--
>> Yeah

52
00:02:08,191 --> 00:02:10,292
>> And make that that 10 centimeters by 25.

53
00:02:10,292 --> 00:02:14,141
>> Well, it's too late, now, so I'll--
I'll put the butter in.

54
00:02:15,100 --> 00:02:16,345
Noel Fielding: Where are the rest?

55
00:02:16,345 --> 00:02:19,665
>> Oh, let's be realistic.
[Noel laughs]

56
00:02:19,665 --> 00:02:21,700
[Music]

57
00:02:25,189 --> 00:02:26,143
[Music stops abruptly]

58
00:02:26,143 --> 00:02:28,543
>> Who is responsible for this?

59
00:02:29,110 --> 00:02:35,090
Well, all I can say, is it does have the
ingredients we gave you there.

60
00:02:35,090 --> 00:02:37,141
>> What more could you ask?
[Laughter]

61
00:02:37,141 --> 00:02:38,266
>> Quite a lot more.

62
00:02:38,765 --> 00:02:42,250
>> We would like you to make a
meringue scene.

63
00:02:42,250 --> 00:02:43,911
Basically, your happy place.

64
00:02:43,967 --> 00:02:48,807
>> Cowabunga! Surf's up! I'm baking
my happy place, which is Wicksteed Park,

65
00:02:48,807 --> 00:02:51,477
which is Kettering's premier theme park.

66
00:02:51,477 --> 00:02:52,986
Russell Tovey: Do you want some salt?
I've got some salt.

67
00:02:52,986 --> 00:02:54,798
>> I'd love it. Thank you, Russell.

68
00:02:55,690 --> 00:02:58,834
Just making my meringue taste 
like the ocean.

69
00:02:59,974 --> 00:03:01,621
[Russell scoffs and laughs]

70
00:03:01,621 --> 00:03:03,977
>> Shouldn't really go in freehand,
should I? But--

71
00:03:03,977 --> 00:03:06,511
would someone who plays by the books
do this?

72
00:03:07,737 --> 00:03:09,487
[Music]

73
00:03:09,883 --> 00:03:12,420
>> Wiki bear, reclining on the ocean.

74
00:03:12,420 --> 00:03:16,350
I'm icing a raw egg. Does the name Prue
mean anything to you?

75
00:03:17,321 --> 00:03:20,206
I know I'm in danger of constantly adding
to perfection, you know?

76
00:03:20,640 --> 00:03:21,770
[Music]

77
00:03:22,853 --> 00:03:26,463
>> That is the roller coaster in meringue.
It's sweet egg flavor.

78
00:03:26,463 --> 00:03:28,243
[Laughter]

79
00:03:28,498 --> 00:03:29,768
>> Sweet egg?

80
00:03:29,768 --> 00:03:33,828
>> Now, see if you can spot
the secret ingredient in the water.

81
00:03:36,405 --> 00:03:37,802
>> No, is the answer.

82
00:03:37,802 --> 00:03:40,192
>> I put a little salt on it, 
for a laugh!

83
00:03:40,192 --> 00:03:42,102
[Laughter]

84
00:03:42,601 --> 00:03:44,333
>> You're right, there is a hint.
>> I quite like it, actually.

85
00:03:44,333 --> 00:03:46,496
>> It's like salted caramel. It's true.

86
00:03:46,496 --> 00:03:47,861
>> I think it's brilliant, James.

87
00:03:47,861 --> 00:03:51,261
>> Thank you very much, Paul.
[Applause]. Thank you very much.

88
00:03:52,200 --> 00:03:56,020
Paul kinda gave me a look during that 
showstopper that let me know:

89
00:03:56,020 --> 00:04:00,245
Obviously, we can't give it to you, but
you are Star Baker.

90
00:04:00,245 --> 00:04:01,135
[Music]