We got this recipe from nigella.com and it came out so good! It was so rich and moist and definitely one we'll be making again! You guys should definitely give it a try and let us know what you think!
Ingredients
500 grams plain flour
3 teaspoons baking powder
200 grams soft light brown sugar
3 teaspoons bicarbonate of soda
1 teaspoon mixed spice
2 eggs
250 grams butter
300 millilitres golden syrup
300 millilitres milk
For the Butterscotch Sauce
3 tablespoons light brown sugar
2 tablespoons white sugar
50 grams unsalted butter
150 grams golden syrup
125 millilitres double cream
Steps
Preheat the oven to gas mark 5/190°C/170°C Fan/375°F.
Grease and line a 25cm/10inch springform tin.
Put the flour, baking powder, sugar, bicarbonate of soda and mixed spice into a bowl.
In another smaller bowl beat the eggs.
Melt the butter and golden syrup in a saucepan on a gentle heat, then add the milk and let it cool a little before adding to the flour mixture with the eggs.
Whisk the mixture until smooth and then pour the batter into the greased and lined tin, and cook for 1¼–1½ hours. The cake will rise during cooking (but fall on cooling) though you want the middle to remain a bit sticky.
Let the cake cool in the tin completely before you take it out and serve.
For the Butterscotch Sauce
Heat the brown sugar, white sugar, butter and golden syrup in a saucepan.
After 5 minutes' bubbling away, add the double cream. Stir well, and when all is smooth and combined, serve.
You can just as easily make this in advance, leave it in the pan and reheat to warm when you want it.
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