Haven't really tried anything new recently but today I felt like baking! I present my toffee cake with salted toffee sauce. Waiting for it to cool and will try some later.
would be great, Glen. Because I am losing weight to fast and the muscles don't grow that fast they did when I was around 20. 
At least my little belly is still there as a fat reserve bunker.
At least my little belly is still there as a fat reserve bunker.
Here is the recipe for the cake:
- 190g plain flour
- 1 1/2 teaspoons baking powder
- 120g soft brown sugar
- 1 pinch salt
- 120ml milk
- 2 eggs
- 6 tablespoons melted butter or margarine
- 2 teaspoons vanilla extract
- 30g grated toffee flakes
- Preheat the oven to 170 C / Gas 3.
- Sift together the flour, salt, baking powder and sugar and mix.
- Mix the milk, eggs, vanilla and melted butter. Whisk together until a light frothy foam forms on top.
- Add the milk mixture to the flour and mix together until smooth.
- Fold in the grated toffee
- Pour into greased baking dish and bake for 20 to 30 minutes or until cake is firm on top; start checking after 20 minutes.
- 150ml double cream
- 43g butter
- 50g dark muscovado sugar
- pinch of salt
- Add the cream, butter and sugar to saucepan
- Melt together until it starts bubbling
- Continue to cook whilst stirring until it goes to a golden brown colour
- add salt to taste - doesn't need much
I think I got lucky as baking is not usually successful for me. You need to get used to your oven. The sauce though works every time. Will have another go soon to see if I can repeat it and this wasn't just lucky. For Isobel to be impressed it must have been quite good!!