You have no idea how chuffed I am that I am able to bake again. Ok, my baking isn't great but I do try. I made this cake which I thought was really nice but then I like anything to do with toffee. Enjoy!
Ingredients – for the cake:
55g x Butter
100g x Sugar
2 x Eggs
100g self raising flour
1 x teaspoon bicarbonate of soda
1 x teaspoon golden syrup
1 x teaspoon vanilla essence
50ml Milk
Ingredients - for the Toffee Sauce:
85g vegan butter
100g muscovado sugar
250ml Cream
1 x tablespoon black treacle
Method:
Preheat the oven to 180°c. Grease a baking tin.
In a large bowl cream together the butter and sugar until light and fluffy. Stir in the eggs then fold in the flour, and bicarb.
Add the milk and vanilla essence and Syrup.
Put the batter into a baking tin and cover with tin foil.
Place in the oven and cook for 25 minutes. Remove the foil and cook for a further 10 minutes. Do a skewer test to check the puddings are done.
During the last 10 minutes of cooking make the toffee sauce.
Melt together the butter and sugar over a low heat and add 100ml of the cream. Bring to the boil and cook, stirring for 5-8 minutes until the sauce starts to thicken.
Stir the remaining cream into the sauce and allow to cool slightly.
Pour over cake before serving.
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