Preheat the oven to 180°C, Fan 160°C, Gas Mark 4. Discussing the prospect of who’s doing well and who is in danger, fickle Paul says that Kate’s ‘doing well’ coming sixth in the technical, while James (who came second) is at risk. Fearing the disaster that cutting could bring he presents the judges with two trays solidly intact. Next week it’s puddings – would anyone mind if we included a cheeseboard on the menu? 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. He goes for a familiar British ‘pee-can’, whilst she opts for a more Southern American ‘pick-ahn’. Now start on the crème pat. Favouring huge individual shortbreads, Steven constructs his layers of macadamia biscuit, orange caramel and coffee liqueur flavoured chocolate in a muffin tin. It does – along with a salted caramel ganache and chocolate mirror glaze it’s called ‘magnificent’. Meanwhile, place the remaining caramel back over a low heat and gradually stir in the cream until smooth. Julia’s poppy seed cake with caramelised walnuts and decorative shards is ‘elegant’ with a ‘beautiful taste’. 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. Yes, it’s the pride of Pinterest and the idol of Instagram – a tall smooth cake with purposeful drips of chocolate, fondant or indeed caramel. From Oasis to Britney Spears, do you know the lyric? Obedient bakers are taking the quest for perfection very seriously; explaining the ideal ratio of their component ingredients and whipping out the rulers to check for perfect proportions. Once ready, transfer back to the pan and beat in the eggs, one by one, until smooth and glossy. Sophie uses acetate collars to keep an eye on consistent construction. Oblivious to this tip, the bakers achieve pan after pan of grainy caramels. Sadly Steven’s sparkling showstopper seems somewhat ‘stodgy’. Of course this diverting excursion is no help to the bakers and neither is Prue telling Paul privately that the secret to the caramel is to ‘go low and slow’. The fledgling partnership of Sandi and Noel differs over how to pronounce ‘pecan’. Sagging sugar isn’t Stacey’s only problem – her icing is too thin, though the cake itself is ‘delicious’. 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. Set aside to cool completely. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Stacey’s chocolate and coffee cake supports a caramel butterfly. This week’s showstopper is a caramel cake that must include some spun sugar work. Tom’s also suffering from a lack of elevation; after a flattened failure he’s forced to remake his hummingbird cakes. Pour through the sieve to remove any cooked egg. Yes, not shying away from the controversy caused by last year’s batter week in which the nation argued fervently (‘I’m telling you Bernard, batter’s not baking’) the producers are risking another baking backlash. Watch your fingers as we dip into another of those ‘Bake Off firsts’ and welcome to the tent a week devoted to burning sugar… it’s ‘caramel week’. As the corn starts to turn, add the remaining kernels and cover. Prue nods with a knowing smile that says she’s come across this situation before. Noel takes a trip to Gouda to talk us through the origins in the series’ first ‘love them or hate them’ historical segments. Add the milk, butter and 125ml water to a medium saucepan over a medium heat.

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