HOW TO MAKE CARAMEL BARK

Add a crown of crisp caramel bark to your No.1 The Golden Bûche de Noël for a wow-factor Christmas dessert.

Watch our step-by-step video to find out how to make the caramel bark, or follow the instructions below.

1.

Take out the sachet of caramel bark – it will be at the back of the box. Preheat your oven to 190°C, fan 170°C, gas mark 5.

2.

Lay a sheet of baking paper on a baking tray. Sprinkle the contents of the sachet onto the baking paper evenly, aiming for a rough rectangle shape. Try to keep the caramel crumb together, but a few little gaps are fine.

3.

Bake for 3 minutes until the sugar is fully melted and bubbling, watching closely so it doesn’t burn. Be careful – it will get very hot. Set aside to cool.

4.

When cooled and hard, snap into irregular shards, and use to add your own finishing touch to the Bûche de Noël.