The Great British Bake Off caramel week recipes to try at home (2024)

Flo became the third person to leave the Great British Bake Off tent after her pirate's chest made of bread was not the treasure she hoped for.

Her signature teacake bake, with cinnamon orange and mixed fruit with whiskey jam, did not have enough salt or fruit and her oven was set too low, according to judge Paul Hollywood.

The 71-year-old also came near the bottom of the pack during the technical challenge when Hollywood said her cottage loaf needed another 20 minutes in the oven.

Tonight, the nine remaining bakers will be challenged with some very sticky tasks.

The bakers will be pushed to their limits with the three sticky challenges - a super sweet signature with a rich teatime favourite, a double Dutch technical, and a caramel showstopper.

If you fancy having a go at some caramel recipes at home, take a look at our recipes below.

Salted caramel popcorn eclairs

Serves 30

Prep time: 1 hour and 5 minutes

Cooking time: 1 hour and 30 minutes

Ingredients

For the pastry

125ml milk

100g unsalted butter, cut into chunks

150g plain flour

½ tsp caster sugar

4 medium eggs

For the salted caramel crème patisserie

525ml whole milk

115g caster sugar

3 tbsp cornflour

1½ tbsp plain flour

6 medium egg yolks

3 tsp vanilla extract

1 tbsp sunflower oil

50g popcorn kernels

125g salted peanuts, roughly chopped

240g unsalted butter, cut into chunks

300g caster sugar

4 tbsp runny honey

¾ tsp salt

½ tsp bicarbonate of soda

4 tbsp double cream

150g fondant icing sugar

1 tsp sea salt flakes

Method

1. Add the milk, butter and 125ml water to a medium saucepan over a medium heat. Heat until the butter has melted, then bring it to a rolling boil.
2. Remove from the heat and immediately add the flour and sugar, beating with a wooden spoon until the mixture is smooth, comes together and easily comes away from the side of the pan. Transfer to a large plate and spread out, leaving until cool enough to handle by hand. Once ready, transfer back to the pan and beat in the eggs, one by one, until smooth and glossy.
3. Preheat the oven to 220°C/Gas Mark 7. Mark two large pieces of baking paper with two rows of lines, 9cm in length and spaced evenly part. Turn them over and line two baking trays with the paper.
4. Using a nozzle with a width just over 1cm, fill a piping bag with the dough and pipe on to the trays, using the lines as guides. Transfer the trays towards the top of the oven and bake for 25 minutes until golden brown. Once baked, transfer to a wire rack and immediately, but carefully, slice down the side allowing any steam to escape while they cool, so they don’t get soggy. Set aside to cool completely.
5. Now start on the crème pat. Warm the milk in a large saucepan until it starts to get steamy, but doesn’t boil. Set aside. In a large bowl, whisk together the sugar and flours. Add the egg yolks and whisk them into the dry ingredients, forming a thick paste.
6. Pour a little of the hot milk into the egg yolk mixture and whisk to combine. Gradually add the rest of the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan. Set a sieve over a bowl and place near the stove.
7. Set the pan back over a medium heat and whisk constantly until it starts to thicken. This will take a few minutes. Once it starts to bubble (you will have to pause briefly between whisking to check) remove from the heat and beat in 2 tsp vanilla extract. Pour through the sieve to remove any cooked egg. Spread out on a plate, cover with cling film and leave to cool.
8. Heat the oil in a large deep saucepan with a lid, over a medium heat. Add 2 popcorn kernels. As the corn starts to turn, add the remaining kernels and cover. When the corn starts to pop, shake the saucepan gently. Remove from the heat when the corn stops popping. Transfer to a large bowl, discarding any unpopped corn and add the peanuts.
9. Add the butter, sugar and honey to a medium saucepan and stir over a medium heat for 6-8 minutes until everything is melted and combined. Bring to the boil for 5 minutes, without stirring, giving the saucepan an occasional shake until the mixture takes on a rich copper colour.
10. Remove from the heat. Add the salt, bicarbonate of soda and remaining 1 tsp vanilla extract and stir together – it will bubble slightly. Working quickly, pour ¼ of the caramel over the popcorn and stir until covered and glistening. Transfer to a greaseproof paper-lined baking tray and bake in a 125°c oven for 30 minutes, stirring halfway through to break up any clumps.
11. Meanwhile, place the remaining caramel back over a low heat and gradually stir in the cream until smooth. Let it cool, then beat ½ together with the crème pat mixture until smooth. Set aside. Mix the remaining caramel with the fondant icing sugar. If it’s too thick, add 1-2 tbsp hot water so it has a spreadable, but not runny, consistency.
12. Fill the éclair shells with the caramel crème pat using a icing bag and 1cm nozzle. Use a palette knife to spread the icing on to each of the eclairs. Top with the popcorn and a few flakes of sea salt, if desired.

Millionaire's shortbread

Serves 12

Prep time: 2 hours 20 minutes chilling time

Cooking time: 40 minutes plus 30 cooling time

Ingredients

160g plain flour

60g caster sugar

215g unsalted butter, cut into small pieces

397g tin of condensed milk

100g light brown soft sugar

2 tbsp golden syrup

150g Belgian milk chocolate

50g Belgian white chocolate

Method

1. Preheat the oven to 180°C, Fan 160°C, Gas Mark 4.
2. In a food processor, whizz the flour, caster sugar and 115g butter until it resembles breadcrumbs.
3. Tip into an 18cm square tin, press it in firmly then prick all over with a fork. Chill for 20 minutes, then bake for 30 minutes, until just turning golden. Cool in the tin.
4. In a pan, heat the condensed milk, brown sugar, syrup and remaining 100g butter. Bring to the boil, stirring all the time. Boil, still stirring, for 5-8 minutes until thickened. Pour the caramel onto the shortbread, then let cool for 30 minutes.
5. Melt the milk and white chocolate separately (place in bowls over pans of simmering water, making sure they don't touch). Pour the milk chocolate over the caramel, then pour the white chocolate on top. Swirl it together with a skewer to create a marbled effect. Chill for 2 hours until set, then remove from the tin and cut into squares.

Salted Caramel Chocolate Pots

Serves 2

Prep time: 3 minutes

Cooking time: 5 minutes

Ingredients

100g Moser Roth caramel chocolate

125ml fresh vanilla custard

35ml double cream – plus a little extra to swirl

½ tsp crushed Sea Salt

Method

1. Break up the caramel chocolate and put into a glass oven proof bowl
2. Put the bowl over a pan of simmering water to melt – make sure the bottom of the bowl does not touch the water
3. Once melted gently stir in the custard, cream and salt – stir gently to combine
4. Pour the mixture into two pots
5. Put a small fork into some cream – and just swirl on the top of the chocolate
6. Allow to cool then refrigerate

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