Elvis Sandwich Cake

Sun, sea, cake and coffee – I’m not sure there’s much else you need to make a mid-week day off work basically the best thing ever…

This week I treated myself to said day off, in the name of Clandestine Cake Club. Taking place at the Blue Tomato Cafe in Rock, Cornwall, the theme of course had to be ‘Rock n Roll’.

It took me quite a while to decide what to bake, mainly because I was debating the different between generic rock music, and the much more specific rock n roll. Luckily, I knew exactly who to turn to for advice – the fabulous Miss Charlotte White, of Restoration Cake.

Charlotte (who’s first book, Burlesque Baking, is out now, just in time for my birthday, hint, hint, HINT) suggested going down the Elvis route with a peanut butter, banana and salted caramel cake, in honour of the King’s favourite sandwich, and decorating it to look like a record.

I’m not sure my cake entirely lives up to Charlotte’s vision, but I was pretty happy with it nonetheless. Had it spent any longer than half a day out of the fridge the layers may well have been sliding all over the place, but it held up for long enough to look fairly respectful on the table of delicious cakey delights.

It was a pun-tastic cake club, with a Chuck Berry Bundt, Rock n Roulade, Rocky Road, Mint Aerosmith and my personal favourite, ‘Gums n Roses’ cake, adorned with wine gums and Cadbury’s Roses – brilliant!

We were also treated to some barista training from the lovely Mat, who showed us how to make the perfect coffee, create hearts on top of lattes, and even demonstrated the infamous ’12 inches of Italian pleasure’ – a thick and rich hot chocolate topped with marshmallows, whipped cream, a chocolate flake, giant meringue, more whipped cream and a malteser. Amazing!

I’m not going to write out the whole recipe for this cake – the sponge is exactly the same as this one, only increasing all of the ingredients by 50% to fill three 7″ cake tins instead of baking it in the smaller 6″ tins.

I used the caramel recipe from my Millionaire’s Shortbread, and made a peanut butter cream cheese icing by beating 200g cream cheese, 200g smooth peanut butter and 400g icing sugar together until well combined.

I spread a layer of peanut butter icing on the bottom and middle layers, topped with thin slices of banana, and then spread caramel on top. I stacked the cakes, spread more peanut butter icing all over, and then made the record by rolling out black sugar paste and using the cake tin to cut a circle. The lid of the peanut butter was used to cut a circle from the middle, and to cut another circle out of cream coloured icing, which I decorated with a gold icing pen. Done!

Big thank you to the wonderful Sean for all the good photos on this post – you can see all the other cakes on the round up over on the Clandestine Cake Club website. Can’t wait for the next one!


Banana and cinnamon layer cake

Banana cinnamon layer cake

Right, I know I’ve been a bit rubbish at posting recently, but I have a huge backlog of things to write up so I am going to make a proper effort to make time and give you all some baking goodness!

Over the past couple of weeks I’ve been house sitting for my wonderful friend Jenny, and her two GORGEOUS cats, Lizzie and Ted. Before she left, she mentioned that there were a few bananas in the fruit bowl that she’d intended to make a cake with but hadn’t had the time, so I decided to let them keep ripening and make her a welcome home cake to use them up.

I’ve made a fair few banana loaves, which I love, but I wanted this to be a layer cake, with a light and fluffy texture rather than the more moist denseness of what you’d possibly consider banana ‘bread’.

After much research, there didn’t seem to be any real secret to producing such a lighter banana sponge, so I adapted my favourite loaf recipe simply by adding a little more milk, some extra baking powder and beating the butter and sugar to death to try and achieve the texture I wanted.

Luckily, it worked – baked in three 6″ round tins the sponges were indeed light and fluffy. I kept things simple and layered them with a cinnamon cream cheese icing, going with the ‘naked cake’ look which is apparently all the rage at the minute and is a lot less faff than icing the sides!

I am a bit of a cinnamon fiend so for me the icing was the perfect partner to the banana sponge, but if you’re not keen you could either stick with a plain cream cheese icing, or go for something like a chocolate buttercream which I imagine would be equally delicious.

Banana and cinnamon layer cake (adapted from this recipe, originally found in Green & Blacks Ultimate Chocolate Recipes)

  • 200g bananas, mashed (2 medium-ish)
  • 100g butter
  • 175g caster sugar
  • 2 medium eggs
  • 1 tsp vanilla bean paste
  • 225g self raising flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 50ml milk

For the icing:

  • 50g butter
  • 300g icing sugar
  • 1/2 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 125g cream cheese

Start by mashing the bananas well – the blacker and riper they are the easier this will be to do, mine had been on the counter for over a fortnight before baking with them).

Beat the butter and sugar with an electric mixer for at least 2-3 minutes to get a really light and fluffy base. Add the eggs one at a time, beating and scraping down the sides of the bowl, then add the mashed bananas and beat again. Sift together the flour, baking powder and salt and fold half into the cake mixture. Stir in the milk, then fold in the remaining flour mixture.

Divide the cake batter between three 6″ round cake tins, then bake at 180 degrees (160 fan) for abot 20 minutes, or until risen and golden. Leave to cool completely.

For the icing, beat the butter with the vanilla paste to soften, then sift together the icing sugar and cinnamon and add gradually to the butter. It probably will seem like it won’t come together, but add 25g of the cream cheese and keep beating and it should be fine. Add the rest of the cream cheese, then beat for a few minutes until thickened – don’t over mix. Chill in the fridge for at least an hour.

To assemble, trim the domes off the sponges to level, then spread a third of the icing on top of each sponge – you don’t need to be too neat, that’s the beauty of naked cakes! Slice and serve 🙂

Biscoff banana cake bars

Biscoff banana cake bars

Oh Biscoff.

Over the past couple of years, I have read countless blog posts, mainly American, which talk abut a magical ingredient called Biscoff.

Also known as Speculoos, cookie butter or biscuit spread, it is quite literally a penaut butter-esque spread, made out of the caramelised biscuits you always get with a cup of coffee at the hairdressers.

I’ve always kept an eye out for it, but never seen it on the shelves of a supermarket – even when I was in Romania I went on a Biscoff search, but to no avail.

But then, I heard a rumour. A whisper, that maybe this magical ingredient could be found. Not in a specialist shop either, but in a major chain supermarket – Waitrose.

I don’t live near a Waitrose, but luckily my fab colleague visits one every day for a free coffee on her way into the office, and within 24 hours of me mentioning it to her, a jar of Lotus caramelised biscuit spread was sat on my desk.

My big dilemma then was of course what to bake first (after sampling a few spoons straight from the jar and deciding that it was every bit as delicious as I had hoped.

I’d seen a few recipes for Biscoff blondies, and that provided the initial inspiration. After spotting a couple of blackened bananas on two of my colleagues desks, I promised that if they let me take them I would bring them back in cake form, and so these bars were born.

I based the recipe on these banana and peanut butter muffins, doubling up the basic recipe, swapping the peanut butter for Biscoff, reducing the sugar and flour, and adding chunks of white chocolate.

I was originally aiming for a blondie, but actually the slightly more cakey texture of these bars was really nice and a bit lighter than a blondie, so it worked out ok. If you did want more of a fudgy blondie I think cutting the flour by a quarter would probably do the trick so it depends on your preference – either way they are worth trying.

I am now a certified Biscoff addict, and can’t wait to bake with it again – if there’s any left after I keep going back for more spoonfuls that is…

Biscoff banana cake bars (adapted from here)

  • 120g light brown sugar
  • 140g smooth Biscoff or biscuit spread
  • 2 medium/large eggs
  • 1 medium/large egg yolk
  • 2 overripe bananas (200g), mashed
  • 1 tsp vanilla extract
  • 150g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 100g white chocolate chunks

Beat the sugar and Biscoff until well creamed, then add in the eggs, one at a time. Add the banana and beat again until thoroughly mixed, then sift together the flour, baking powder and salt and fold into the cake batter. Finally, fold through the white chocolate chunks and spread the mixture into a gresaed and lined 8×8″ square tin.

Bake at 170 degrees for 25-30 minutes, or until risen and golden and a skewer comes out with a few damp crumbs on. Leave to cool before removing from the tin and slicing into bars.

PS – Cut into 16 squares these are only 170 calories each, which is practically health food! Awesome!

Peanut butter banana muffins with salted caramel filling

Peanut butter banana muffins with salted caramel filling

It’s funny how tastes change. When I was younger, I never really considered myself to be a picky eater, but looking back now I can see that actually, I must have been a bit of a pain for my dad to feed!

The list of vegetables I liked was a short one – broccoli was my favourite, I liked peppers, and would eat cabbage with a roast at a push, but that was kind of it. ‘Traditional’ British veg like carrots, peas, green beans and parsnips were despised, and more ‘exotic’ vegetables like squash, aubergine, kale and sweet potatoes never made an appearance in my house.

I hated all beans (probably because everyone seems to think a child’s meal isn’t complete without baked beans sloshed on all over it, and as far as I’m concerned the sauce baked beans comes in is the work of the devil), pulses were never on the menu, and to be honest if I had been a vegetarian then I think I would have been a severely under-nourished one!

Now, near enough any vegetable you put in front of me I will eat, I love using beans in everything from chilli to burgers, and there’s nothing I love more than experimenting with new ingredients.

My feelings when it comes to sweet foods are kind of similar and I’m definitely branching out with flavours I used to hate. I’ve always found caramel too sickly sweet to really enjoy, but the discovery of salted caramel has completely changed my mind – now I can’t get enough of it.

I never used to understand why anyone liked peanut butter, but this could well be because I never had it paired with chocolate or banana and, although I still wouldn’t want it in a sandwich, I love using it in baking.

Anyway, the point of this all is that peanut butter, banana and caramel is most definitely not a combination I would have been keen to try a few years ago, but now I can’t think of three better friends to be baked into a muffin.

I needed to bake something fairly quick and simple using ingredients I had on hand, so I loosely based these on a recipe for peanut butter banana cupcakes but made a simple glaze instead of fancy icing, and made the caramel filling from some Cadbury’s eclairs leftover from a tin of Miniature Heroes.

I actually didn’t get to eat one of the finished muffins, as by the time I returned from a weekend away the pony had devoured them, but I did sample each of the components as I was making them and I’m pretty confident it’s a winning recipe – I’ll just have to make another batch to prove it…

Peanut butter banana muffins with salted caramel filling (loosely adapted from Perfect Cupcakes, Cookies and Muffins)

Makes 6

For the muffins:

  • 90g light brown sugar
  • 70g peanut butter
  • 1 medium egg
  • 1 medium banana (90g), mashed
  • 90g plain flour
  • 1 tsp baking powder

For the filling:

  • 10 individual Cadbury’s eclairs, or other caramel sweet (about 100g at a guess)
  • 1-2 tbsp milk
  • sea salt flakes to taste

For the glaze:

  • 25g peanut butter
  • 20g icing sugar
  • 1 tbsp milk

Beat the peanut butter and sugar together until light and fluffy, then add in the egg and mashed banana and beat until well combined. Sift in the flour and baking powder and fold in lightly, then dive the mixture between 6 medium muffin cases. Bake at 200 degrees for 10 minutes, then lower the temperature to 170 and bake for a further 15 minutes, or until the muffins are risen and golden, and a skewer comes out clean.

When cool, use an apple corer to cut the tops out of each muffin. Melt the caramels with the milk, stirring until smooth, then add in a pinch of sea salt flakes – taste and add extra if you like. Spoon the caramel into the centres of the muffins, then replace the tops you took out.

Make the glaze by heating the peanut butter and icing sugar in the microwave, then adding the milk slowly until it reaches a pourable consistency. Pour and spread over the tops of the muffins – if it drips down the side I think it looks pretty, so don’t worry about being too neat!

These are especially good served warm as the caramel is extra gooey. Enjoy!

Farmhouse chocolate and banana bread

Things are a little quiet on the baking front in the Hungry Hinny household at the minute, as our oven has been broken since last Sunday. Nine whole days of no oven! I can just about cope with preparing meals that don’t use the oven but the lack of baking is really starting to get to me.

It’s a particularly annoying time for it to happen, as I was given two fantastic books for Christmas that I can’t wait to start trying recipes from but have to wait – not fun!

Luckily I did manage to get one new bake in before the oven broke, from the Green and Black’s Ultimate Chocolate Recipes collection (the one with the pretty colours on the front) which was kindly given to me by my dad, along with Edd Kimber’s first book, The Boy Who Bakes.

Deciding which amazing recipe to make would have been hard, but I had some very sad looking black bananas crying out to be used so the ‘farmhouse chocolate and banana bread’ jumped right out at me.

I think, just maybe, it might be the best banana loaf I’ve made to date. I have a favourite that involves ripples of chocolate and ginger, but for a more basic loaf I think this one comes out on top.

The texture was spot on, not too dense but still nice and moist, with lots of lovely chunks of dark chocolate in every slice. The only change I made to the original recipe was folding all the chocolate into the batter, rather than sprinkling half on top – I don’t like cakes where the good bits are all in one place!

I would definitely recommend this recipe, and it’s a good omen for the rest of the recipes in the Green & Black’s book – I just hope my oven comes back to life soon so I can get on with testing them!

Green & Black’s farmhouse chocolate and banana bread (from Green & Black’s Ultimate Chocolate Recipes)

  • 100g butter
  • 175g caster sugar
  • 2 medium eggs
  • 2 medium super-ripe bananas (200g peeled weight)
  • 3 tbsp milk
  • 225g self raising flour
  • 100g good quality dark chocolate, 70% cocoa or higher, chopped

Start by beating the butter and sugar until light and fluffy. In a separate bowl, mash the bananas with a fork until they turn into complete baby-food mush, then whisk in the eggs and milk. Add these ingredients into the creamed butter and sugar and beat well. Sift in the flour and fold until no white specks are left, then fold in the chopped chocolate.

Pour the mixture into a greased and lined 9×5″ (2lb) loaf tin and bake at 180 degrees for about 45-55 minutes, or until a skewer comes out clean. Leave to cool before removing from the tin and slicing.

Banana, Nutella and hazelnut chocolate chip muffins

Banana, Nutella and hazelnut chocolate chip muffins

Is there any better pairing than bananas and Nutella? If these muffins are anything to go by, definitely not!

Ages ago I made Nutella swirled vanilla muffins, and remember thinking at the time they would work well as banana muffins, then when I saw these over at Sweet Pea’s Kitchen I knew it had to be done.

I upped the chocolate and hazelnut flavour by adding chunks of hazelnut milk chocolate to the batter, which worked well as it meant it wasn’t just the muffin tops that had the delicious mix of flavours.


The swirling on top isn’t quite as pretty as I would have liked, mainly because it’s so cold at the minute that my jar of Nutella had set solid – yet another reason to despise winter…

They were still super tasty though, and a must-make for anyone who loves pairing banana and Nutella as much as I do.

Banana, Nutella and hazelnut chocolate chip muffins (adapted from Sweet Pea’s Kitchen)

Makes 6 muffins

  • 120g plain flour
  • 1 tsp baking powder
  • pinch salt
  • 75g caster sugar
  • 2 medium over-ripe bananas, mashed
  • 60ml (4 tbsp) natural yoghurt
  • 1 medium egg
  • 40g butter, melted
  • 1/2 tsp vanilla extract
  • 50g hazelnut chocolate, chopped (lidl do one with the hazelnuts chopped fairly small which is what I used)
  • 6 tsp Nutella

Mix the flour, baking powder, salt and sugar in a large bowl. In a separate bowl, mix the banana, yoghurt, butter and vanilla, then pour the wet ingredients into the dry and stir to combine. Fold in the chopped hazelnut chocolate then divide the mixture between 6 muffin cases.

Drop a teaspoon of Nutella on top of each muffin, then use a skewer to swirl it into the batter. Bake at 190 degrees for about 20 minutes, or until risen, golden, and smelling incredible. Leave to cool for 5 minutes before removing from the tin to cool on a wire rack.

Chocolate chip banana cake with peanut butter icing

Bit of a mouthful of a title, apologies! But it does what it says on the tin – this is a moist, delicious banana cake, studded with dark chocolate chips, and topped with a peanut butter buttercream that required all of my strength not to eat straight from the bowl.

I know banana and peanut butter is a popular combination, but it’s one I hadn’t tried up until now – mostly because I spent 23 years of my life thinking peanut butter was disgusting. If only I’d realised all it needed was sugar to become amazing!

It’s a combination I’ll definitely be using again, and throwing chocolate chips into the mix can only ever make things better…

On another note, I found out today that I’ve been included in Woman and Home Magazine’s top 100 food blogs – I literally have no idea how this has happened or why they chose me, but I am pretty excited! Thanks Woman and Home, and congrats to all the other fab blogs that have made the list.

Chocolate chip banana cake with peanut butter icing (cake adapted from Levi Roots Food for Friends, icing my own)

  • 115g butter
  • 140g light brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 1/2 tsp cinnamon
  • 3 medium bananas
  • 4 tbsp greek yoghurt
  • 225g plain flour
  • 1.5 tsp baking powder
  • 100g chocolate chips

For the icing:

  • 35g butter
  • 50g peanut butter
  • 80g icing sugar
  • 1-2 tbsp milk
  • Cocoa powder to dust

Start by roasting the bananas, in their skins, for 10-15 minutes – this will make them really soft and easy to mash. Peel and mash in a bowl and set aside.

Beat the butter and sugar together until light and fluffy, then beat in the eggs and vanilla. Stir in the cinnamon, bananas and yoghurt, then fold in the flour, baking powder and chocolate chips. Pour into an 8″ round greased and lined cake tin, then bake at 180 degrees for about 40 minutes, or until golden and a skewer comes out clean.

To make the icing, beat together the butter an peanut butter until no lumps remain, then gradually add in the icing sugar. If the mixture gets too thick, add a tablespoon of milk – use your judgement to get it to the right consistency. This doesn’t make a huge amount of icing – I thought it was enough, but doubling it would be no bad thing I’m sure!

EDIT – If you’re wondering what’s on top of the cake, it’s a dusting of cocoa powder which I forgot to mention when first writing this! Not really necessary, but I thought it looked rather nice 🙂

Banana and coconut loaf cake (GF)

When one of my colleagues recently went on maternity leave, naturally I wanted to see her off with a cake, as you do.

Unfortunately things didn’t go quite to plan – she ended up being a bit too pregnant to travel to the office, and apparently is allergic to bananas anyway (how I have known her two years without finding that out I have no idea!)

Anyway, with the pony on hand cake never goes to waste, and a few other people at work had a slice too, including my colleague who can’t eat wheat flour and always appreciates a wheat free bake.


This banana and coconut cake combines two of my favourite flavours with a delicious texture and the cream cheese icing finishes it off nicely as the cake itself isn’t too sweet.

The original recipe came from Tart to Heart, a blog which, if you haven’t already seen it, is amazing – I highly recommend you go look and drool immediately!

Banana and coconut loaf cake (GF) (Recipe adapted from Tart to Heart)

  • 120g gluten free plain flour
  • 100g oat flour
  • 40g desiccated coconut
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 1 tsp ground nutmeg
  • 2 large, very ripe bananas, mashed
  • 250ml coconut milk
  • 200g caster sugar
  • 35g sunflower oil
  • 45g greek yoghurt
  • 2 eggs
  • 1 tsp vanilla extract

Sieve the flour, baking powder, bicarb, salt and nutmeg into a bowl with the coconut and stir in. In a separate bowl, whisk together the mashed bananas, coconut milk, sugar, oil, yoghurt, eggs and vanilla, then add the wet ingredients to the dry and stir well until just combined.

Pour into a lined 2lb loaf tin (I think mine is about 9×5″) and bake at 180 degrees for about an hour, or until risen and a skewer comes out clean.

Cream cheese icing

  • 100g cream cheese
  • 50g butter
  • 100g icing sugar

Beat the butter to soften, then add in half the cream cheese and all of the sugar and beat until no lumps remain. Add the remaining cream cheese and beat until just combined. Chill in the fridge to firm up, then spread on top of the cooled cake.

Hummingbird Cake

Last week, I went to another brilliant Cornwall Clandestine Cake Club, and have been terribly slack in posting about it – apologies!

Held at a gorgeous farmhouse near Tintagel, the Cornwall and North Cornwall branches of CCC came together for a 4th of July all-American spectacular. Just look at this spread of cakes – and that was before everyone had even arrived!

I decided to make a Hummingbird cake – apparently Southern Living magazine’s most requested recipe, so it must be a true American classic!

I was a bit worried someone else would do the same, but luckily they didn’t. For those of you who haven’t heard of or tried a Hummingbird cake, it’s basically a super-charged banana cake, with added pineapple, pecans, cinnamon and cream cheese icing –  an inspired combination!

This is probably one of my favourite things I’ve baked recently, as all the elements just work really well together – the bananas taste delicious and make it smell heavenly when it’s baking, same for the cinnamon which I love in pretty much anything; the pineapple makes it extra-moist, the pecans add a nice texture contrast, and cream cheese icing is my all-time favourite frosting.

Hopefully everyone else who tried a bit liked it – I took a slice home with me at my boss’s request, and even his banana-hating son approved so it must have been pretty good!

Just in case the giant flag the pony made to go in my cake wasn’t enough to let people know what it was, I made a little hummingbird to go on top, although my lack of artistic skills may have just left everyone more confused…

Hummingbird Cake (adapted from Southern Living magazine)

  • 360g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 400g sugar
  • 1 tsp cinnamon
  • 3 large eggs, beaten
  • 250ml vegetable oil
  • 1 1/2 tsp vanilla extract
  • 200g can crushed pineapple
  • 100g chopped pecans
  • 450g chopped over-ripe bananas (3 large bananas)
  • 500g cream cheese
  • 250g butter
  • 250g icing sugar

Start by greasing and lining four 7″ sandwich tins – I only have two so I baked in two batches. Sieve together the flour, bicarbonate of soda, salt, sugar and cinnamon into a large bowl. Whisk together the eggs, oil and vanilla and stir into the dry ingredients, until just combined. Fold in the banana, pineapple and pecans and stir to make sure they’re all distributed evenly, then divide the mixture between the pans and bake at 180 degrees for about 20-25 minutes, or until risen and springy to the touch.

For the icing, beat the butter to soften, then add the icing sugar and half the cream cheese. Using an electric mixer, beat for 3-5 minutes until light and fluffy and no lumps remain, then quickly add in the rest of the cream cheese and beat until just combined. Chill in the fridge until thick enough to spread.

To assemble the cake, level off each of the cake layers, then stack with a layer of cream cheese icing between each, and cover with the rest of the icing. Keep in the fridge until half an hour or so before serving.

Banana toffee pudding

When I found myself with three over-ripe bananas last weekend, I wanted to do something a bit different to the usual banana breads or cakes; so I decided to attempt a banana version of sticky toffee pudding.

There was quite a lot of guesswork in making up the recipe, but I essentially swapped the dates in a sticky toffee pudding recipe given to me ages ago by a colleague with caramelised bananas – and it turned out great!

The cake itself would actually work really well as a plain banana cake as it had a nice amount of sweetness and quite a light texture, so I may well follow the same recipe next time I want to make a banana loaf.

The addition of the toffee sauce is what really makes this pudding an indulgence though – although be warned it is extremely rich, and I actually couldn’t finish a whole piece in one go.

Next time you find yourself with bananas to spare on a rainy weekend, I would definitely recommend trying this!

One more close up of the delicious sticky toffee sauce…

Banana toffee pudding

Makes 9 large portions

  • 3 over-ripe bananas, sliced
  • 85g butter
  • 170g caster sugar
  • 2 eggs
  • 1tsp vanilla extract
  • 170g self raising flour
  • 1tsp baking powder
  • 1/2 tsp cinnamon
  • 2tbsp natural yoghurt
  • 60g light brown sugar
  • 60g dark brown sugar
  • 115g butter
  • 140ml double cream

To caramelise the bananas, heat 10g of the caster sugar with 1tbsp water in a large frying pan. Stir until the sugar has dissolved, then bring to the boil without stirring and simmer until it turns golden. Quickly stir in 5g of the butter, then add the bananas. Cook until the bananas start to break down into a puree then remove from the heat.

In a large mixing bowl, beat together the remaining 80g butter and 160g caster sugar until light and fluffy, then beat in the vanilla and eggs, one at a time. Add the bananas and yoghurt and mix well. Finally, sift in the flour, baking powder and cinnamon and fold in to the mixture. Pour into an 8×8″ square pan, greased and lined, then bake at 180 degrees for about 30 minutes, or until a skewer comes out clean.

To make the sauce, put both brown sugars, the 115g butter and the cream into a saucepan and heat gently until the sugar has all dissolved. Simmer for about 5 minutes, or until the sauce has thickened a little, then remove from the heat. Serve the cake warm with hot sauce poured on top, with extra cream, ice cream or custard. Delicious!