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Carmelitas Recipe – Bake With Bake Off Final!

We can’t believe the end is almost here! With the final of GBBO looming, we’re on the edge of our seats to find out who is going to be crowned this season’s winner. Whilst we haven’t got a crystal ball to tell you whether Tamal, Nadiya or Ian will win, we can tell you who the final winner of our BWBO recipe challenge is…

Annabelle Spender from shared a gorgeous recipe for carmelitas. They’re a cross between a flapjack, tart and cake. It’s one of the best things we’ve ever seen! For sharing her recipe, she’s won a gorgeous Mason Cash tagine dish.

Despite Chocolate Week being a real challenge for Annabelle, she’s blown us away with this. As if her disliking of chocolate wasn’t enough, her scales also weren’t working. Talk about a kitchen nightmare. However, she prevailed to bring you this incredible recipe, so the least you could do is try it out at home!

For this recipe you will need…

  • 200g of granulated sugar
  • 60ml of water
  • 300ml of double cream
  • 2 tbsp of single cream
  • 120ml of heavy cream
  • 140g all-purpose flour
  • 200g old-fashioned rolled oats
  • 170g packed light-brown sugar
  • 1/2 tsp baking soda
  • A pinch of table salt
  • 140g unsalted butter
  • 1 tsp vanilla extract
  • 92g milk chocolate chips

To start this recipe, pre-heat the oven to 220 degrees.

Make your caramel in a heavy-based pan using your granulated sugar and water, on a medium heat. Gently shimmy your pan at intervals, but resist the urge to stir.

Once you have a gorgeous amber caramel mixture, take it off the heat and stir in your double cream and single cream. This will create a velvety caramel cream.

Allow the mixture to cool before adding your oats, brown sugar, salt and baking soda.

Whilst this is sitting, grab a separate bowl and melt your butter in the microwave. A few seconds should do the trick.

Add your vanilla extract to the butter before adding it all to your oaty mixture.

Line a baking tin (Annabelle used a 9-inch cake tin) with non-stick paper and evenly spread half of your oat mixture out. Bake for 10 minutes.

Once out of the oven, coat the bottom layer with your chocolate chips. Add the second half of your oat mixture on top of the chocolate chips and bake for another 15-20 minutes.

Once golden on top, take out of the oven and leave to cool on a wire rack. Do be careful! The caramel mixture gets extremely hot, so give it adequate time to cool.

Well, that’s it for this year’s Bake With Bake Off! Didn’t it fly by? Thank you to all of the bloggers who joined in. We’ll be looking back on this season’s best bits on Twitter tonight with the #BWBO tag. See you there!

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