< Return to Video

Bon appétit! James Acaster serves up pure genius! | The Great Stand Up To Cancer Bake Off

  • 0:00 - 0:03
    James Acaster: Never baked before.
    Let alone competitively.
  • 0:03 - 0:05
    Let alone on Bakeoff.
  • 0:05 - 0:07
    It's the worst idea anyone's ever had.
  • 0:09 - 0:11
    Paul Hollywood: The texture of your flapjack--
    >> It is perf.
  • 0:11 - 0:13
    >> --on the top, it looks
    a bit wet.
  • 0:13 - 0:16
    >> Oh yeah, that's 'cause
    it's not baked yet.
    [Prue and Noel laugh]
  • 0:16 - 0:19
    >> Ah. I can explain this to you.
  • 0:19 - 0:23
    Before it goes in the oven,
    it's often a lot soggier.
  • 0:23 - 0:24
    >> Right, ok.
  • 0:24 - 0:26
    >> Is the texture ok? Good joke!
  • 0:26 - 0:28
    Wanna shake my hand now or later?
  • 0:28 - 0:30
    [Music]
  • 0:30 - 0:35
    >> Up to you. You can shake it now
    to save yourself the bother,
  • 0:35 - 0:38
    or you can shake it later on
    and eat humble pie
  • 0:38 - 0:39
    as well as these flapjacks.
  • 0:39 - 0:41
    Sandy Toksvig: Bakers, you have half an hour.
  • 0:41 - 0:42
    [Music]
  • 0:44 - 0:45
    [Oven clatters]
  • 0:45 - 0:48
    >> Right, I wish I were dead.
    [scoffs]
  • 0:48 - 0:51
    I'm not taking that out the oven.
    It's like a soup.
  • 0:51 - 0:52
    [Music]
  • 0:53 - 0:56
    >> Come on. Be magically done.
  • 0:56 - 0:59
    The mixture is...still liquid.
  • 1:01 - 1:04
    This is meant to be encouraging people
    at home to get involved and bake
  • 1:04 - 1:05
    for charity.
  • 1:05 - 1:07
    This is the worst experience of my life!
  • 1:07 - 1:10
    This is so bad.
  • 1:10 - 1:11
    [Music stops]
  • 1:13 - 1:15
    >> Can you tell us about your
    flapjack, please?
  • 1:15 - 1:17
    >> Started making it, had a breakdown...
  • 1:18 - 1:19
    bon appétit!
  • 1:19 - 1:23
    [Laughter]
  • 1:24 - 1:26
    >> Bit of a small bit.
  • 1:26 - 1:28
    Up to him.
  • 1:28 - 1:30
    >> The reason I cut the end bit is
    'cause actually, where it's browned
  • 1:30 - 1:32
    and caramelized with the butter,
    it's absolutely gorgeous.
  • 1:32 - 1:34
    >> So delicious. Isn't it lovely?
    >> It is.
  • 1:34 - 1:36
    Great flavor, not very well executed.
  • 1:36 - 1:38
    >> Story of my life.
  • 1:38 - 1:40
    [Laughter]
  • 1:41 - 1:45
    >> I thought even if baking goes badly
  • 1:45 - 1:48
    it's a bit of fun. It's not.
  • 1:48 - 1:51
    No, not disappointed--scarred.
  • 1:52 - 1:54
    [Water splashes into the bowl]
  • 1:54 - 1:55
    >>Oh, too much, that's too much.
  • 1:57 - 1:59
    This seems absolutely absurd.
  • 1:59 - 2:01
    That is too much frozen butter.
  • 2:01 - 2:02
    So, I've go excess dough.
  • 2:02 - 2:04
    Rylan Clark: You shouldn't have excess
    dough, no
  • 2:04 - 2:06
    >> But, I cut it down
    to the size it says here. I don't--
  • 2:06 - 2:08
    >> No, you use the whole dough together--
    >> Yeah
  • 2:08 - 2:10
    >> And make that that 10 centimeters by 25.
  • 2:10 - 2:14
    >> Well, it's too late, now, so I'll--
    I'll put the butter in.
  • 2:15 - 2:16
    Noel Fielding: Where are the rest?
  • 2:16 - 2:20
    >> Oh, let's be realistic.
    [Noel laughs]
  • 2:20 - 2:22
    [Music]
  • 2:25 - 2:26
    [Music stops abruptly]
  • 2:26 - 2:29
    >> Who is responsible for this?
  • 2:29 - 2:35
    Well, all I can say, is it does have the
    ingredients we gave you there.
  • 2:35 - 2:37
    >> What more could you ask?
    [Laughter]
  • 2:37 - 2:38
    >> Quite a lot more.
  • 2:39 - 2:42
    >> We would like you to make a
    meringue scene.
  • 2:42 - 2:44
    Basically, your happy place.
  • 2:44 - 2:49
    >> Cowabunga! Surf's up! I'm baking
    my happy place, which is Wicksteed Park,
  • 2:49 - 2:51
    which is Kettering's premier theme park.
  • 2:51 - 2:53
    Russell Tovey: Do you want some salt?
    I've got some salt.
  • 2:53 - 2:55
    >> I'd love it. Thank you, Russell.
  • 2:56 - 2:59
    Just making my meringue taste
    like the ocean.
  • 3:00 - 3:02
    [Russell scoffs and laughs]
  • 3:02 - 3:04
    >> Shouldn't really go in freehand,
    should I? But--
  • 3:04 - 3:07
    would someone who plays by the books
    do this?
  • 3:08 - 3:09
    [Music]
  • 3:10 - 3:12
    >> Wiki bear, reclining on the ocean.
  • 3:12 - 3:16
    I'm icing a raw egg. Does the name Prue
    mean anything to you?
  • 3:17 - 3:20
    I know I'm in danger of constantly adding
    to perfection, you know?
  • 3:21 - 3:22
    [Music]
  • 3:23 - 3:26
    >> That is the roller coaster in meringue.
    It's sweet egg flavor.
  • 3:26 - 3:28
    [Laughter]
  • 3:28 - 3:30
    >> Sweet egg?
  • 3:30 - 3:34
    >> Now, see if you can spot
    the secret ingredient in the water.
  • 3:36 - 3:38
    >> No, is the answer.
  • 3:38 - 3:40
    >> I put a little salt on it,
    for a laugh!
  • 3:40 - 3:42
    [Laughter]
  • 3:43 - 3:44
    >> You're right, there is a hint.
    >> I quite like it, actually.
  • 3:44 - 3:46
    >> It's like salted caramel. It's true.
  • 3:46 - 3:48
    >> I think it's brilliant, James.
  • 3:48 - 3:51
    >> Thank you very much, Paul.
    [Applause]. Thank you very much.
  • 3:52 - 3:56
    Paul kinda gave me a look during that
    showstopper that let me know:
  • 3:56 - 4:00
    Obviously, we can't give it to you, but
    you are Star Baker.
  • 4:00 - 4:01
    [Music]
Title:
Bon appétit! James Acaster serves up pure genius! | The Great Stand Up To Cancer Bake Off
Description:

more » « less
Video Language:
English
Duration:
04:12

English subtitles

Revisions Compare revisions

  • Revision 8 Edited
    brooklynhibshman Jan 29, 2025, 12:18 AM
  • Revision 7 Edited
    brooklynhibshman Jan 23, 2025, 5:12 PM
  • Revision 6 Edited
    brooklynhibshman Jan 22, 2025, 9:59 PM
  • Revision 5 Edited
    brooklynhibshman Jan 22, 2025, 9:53 PM
  • Revision 4 Edited
    brooklynhibshman Jan 22, 2025, 9:34 PM
  • Revision 3 Edited
    brooklynhibshman Jan 22, 2025, 9:34 PM
  • Revision 2 Edited
    brooklynhibshman Jan 22, 2025, 9:19 PM
  • Revision 1 Edited
    brooklynhibshman Jan 22, 2025, 1:25 AM