The dark molasses sugar (barbados) is the key to the exceedingly moist and dense crumb, and the intense fudge flavour. I can't do justice to the perfection of the heady, sweet aroma of hot syrup that pervades the kitchen, and the plate.
In a mixer, blend a packet of soft unsalted butter (250g), and 220g of dark muscovado sugar until smooth and creamy. I find that muscovado sugar can be awkward to blend thoroughly, but break up the sugar before adding to the bowl, and any persistent lumps are easily crushed with a wooden spoon. The occasional unblended lump will merely sink to the bottom of the cake for an extra fudgy hit.
Add 2 eggs and a tablespoon of Tate & Lyle golden syrup, beat well. Gently add 225g of self-raising flour, pulsing until blended, and finally pour in 125ml milk and beat until just amalgamated.
Spoon the toffee batter into a 18" cake tin and bake for 50 minutes at 180°C/fan oven 160°C/350°F/Gas mark 4. Leave for 10 minutes and then remove to a wire tray to cool completely.
Next time i would add some lemon rind, and serve with clotted cream (and i will need guest testers).
1 comment:
you have a volunteer here!!
Post a Comment