Caramel week is always one of our favourite weeks on the GBBO and this year was no exception. Rich was very pleased that the technical bake was Tarte Tatin, one of his favourites and something I have never made. Click here to see how I got on.
I had a lot of baking to do this weekend but really wanted to squeeze this in as it looked so good. So I fitted in doing various stages throughout the day on Saturday. The recipe can be found here.
There were lots of different stages and it was quite time consuming. Luckily I have a proper ice cream maker that freezes it to soft scoop ice cream within about 50 mins, so while the ice cream maker was whirling away I finished off the caramel and pears.
When I added the butter to the caramel for the pears it took me ages to whisk it in, then when I added the pears to the pan it all split again and the butter came out and separated. Luckily once the pears had softened I scooped them out and whisked the caramel back together again. It baked perfectly and I was so pleased to see how lovely and golden it was when I turned it upside down. It was a perfect autumnal pudding and the best bake off recipe so far this year!
Gloverly Cupcakes 
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