GBBO Caramel Week: Treacle Tart, Towering Shortbread and Nougatine Sculptures

Put the kettle on and clear a space on the sofa, because tomorrow night the tent turns sticky. The Great British Bake Off Caramel Week lands on Channel 4 on Tuesday 10 November at 8pm, and our friends in the USA can catch it on Netflix from Friday 13 November. I haven't seen a single second of it, so you're safe from spoilers. I will, however, be shouting at the telly regardless.

Only five bakers are left in Series 17 of GBBO: Clara, Connie, Danni, Gabe and Tom. That's a very small tent, and caramel doesn't care how nervous anyone is. It goes from pale gold to burnt in the time it takes to find a spoon. All are fighting to make it through to the semi-final.

The signature is a classical treacle tart. It sounds easy, which is exactly what makes it tricky. There's nowhere to hide: the pastry needs to be crisp, and the filling should be sweet but not sickly. My family version uses 340g (1 cup) golden syrup, 80g (1 cup) fresh white breadcrumbs, and the zest and juice of one lemon. Warm the syrup so it loosens, stir everything together and pour it into a blind-baked 23cm (9in) case. Bake at 180°C (160°C fan/350°F) for 25 to 30 minutes. The lemon is the secret, because it stops the whole thing tasting like a spoonful of sugar. Serve it warm with a dollop of cream and you'll be very popular.

The technical is a towering millionaire shortbread, and "towering" is the word to watch. Shortbread, caramel and chocolate are all fine on their own. Stack them up and gravity gets involved. If you try a slimmer version at home, chill every layer properly before the next goes on. Cut with a long, sharp knife dipped in hot water and wiped dry between slices, and you'll get clean edges instead of a chocolate avalanche.

Then comes the showstopper, a nougatine sculpture. Nougatine is caramel stirred through toasted flaked almonds, and it sets alarmingly fast. Home bakers can try a small version: lightly oil a rolling pin and a sheet of baking paper, roll the warm nougatine thin, and cut shapes while it's still pliable. If it hardens, pop it back in a low oven for a minute or two and it will soften again. It's a lovely trick, and it feels a bit like magic.

While you're watching, here's my best advice for any caramel you make this week:

Use a light-coloured pan so you can see the colour change. Let the sugar dissolve over a gentle heat without stirring, just a swirl of the pan now and then. Brush any crystals off the sides with a clean, damp pastry brush. Take it to deep amber and stop there, because it keeps cooking in the pan. Dip the base of the pan briefly in cold water to halt it, and please keep a respectful distance from the bubbling. Hot caramel is far hotter than boiling water and sticks to skin.

I'll be curled up with a slice of tart and a notepad, and I'll probably save my favourite treacle tart tweaks to my Recipe Filer cookbook afterwards. Who are you rooting for: Clara, Connie, Danni, Gabe or Tom? Tell me your predictions, and I promise not to gloat if I'm wrong.

For the lucky ones who have read this far 5 different Treacle Tart recipes can be found here in our Directory. Enjoy!