hi I’m Pete from Jamie’s food team today I’m going to show you how to make
I’m going to show you how to make
I’m going to show you how to make caramel that you need for the milk tart
caramel that you need for the milk tart
caramel that you need for the milk tart and the hummingbird cake recipes in the
and the hummingbird cake recipes in the
and the hummingbird cake recipes in the new Jamie’s comfort food book I’ve got
new Jamie’s comfort food book I’ve got
new Jamie’s comfort food book I’ve got myself a nonstick pan I’m going to put
myself a nonstick pan I’m going to put
myself a nonstick pan I’m going to put onto a medium heat in goes my sugar
nothing goes flash or water and
nothing goes flash or water and eventually when all the water evaporates
eventually when all the water evaporates
eventually when all the water evaporates the sugar is going to be left and it’s
the sugar is going to be left and it’s
the sugar is going to be left and it’s going to turn to a rich caramel color as
going to turn to a rich caramel color as
going to turn to a rich caramel color as with hot oil caramel is very very hot
with hot oil caramel is very very hot
with hot oil caramel is very very hot and can give you a nasty burn so be
and can give you a nasty burn so be
and can give you a nasty burn so be really careful when you cook it when you
really careful when you cook it when you
really careful when you cook it when you see the bubbles start to get bigger you
see the bubbles start to get bigger you
see the bubbles start to get bigger you see those bubbles start get bigger they
see those bubbles start get bigger they
see those bubbles start get bigger they you know that you’re on the right track
you know that you’re on the right track
you know that you’re on the right track the syrup is beginning to thicken you
the syrup is beginning to thicken you
the syrup is beginning to thicken you can see when you shake it is getting
can see when you shake it is getting
can see when you shake it is getting viscous and soon you’re going to see it
viscous and soon you’re going to see it
viscous and soon you’re going to see it go pale golden it should take our own
go pale golden it should take our own
go pale golden it should take our own 5-10 minutes before it turns a nice
5-10 minutes before it turns a nice
5-10 minutes before it turns a nice chestnut brown colour this is the stage
chestnut brown colour this is the stage
chestnut brown colour this is the stage when the caramel would be ready to pour
when the caramel would be ready to pour
when the caramel would be ready to pour over your milk tart
over your milk tart
over your milk tart if you’re making brittle for the
if you’re making brittle for the
if you’re making brittle for the hummingbird cake now is the time to add
hummingbird cake now is the time to add
hummingbird cake now is the time to add the pecans and a pinch of salt throw all
the pecans and a pinch of salt throw all
the pecans and a pinch of salt throw all them rind tip the mixture out onto oiled
them rind tip the mixture out onto oiled
them rind tip the mixture out onto oiled greaseproof paper and leave it to cool
greaseproof paper and leave it to cool
greaseproof paper and leave it to cool and harden after about half an hour it
and harden after about half an hour it
and harden after about half an hour it will be ready to break off with either a
will be ready to break off with either a
will be ready to break off with either a rolling pin or in a pestle more and just
rolling pin or in a pestle more and just
rolling pin or in a pestle more and just Michelle Hilah and there you have your
Michelle Hilah and there you have your
Michelle Hilah and there you have your pecan brittle ready to decorate your
pecan brittle ready to decorate your
pecan brittle ready to decorate your hummingbird cake with
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