Mum’s/Nana’s caramel cake

SERVES 6-8

I’m so delighted that Mum still has her mother’s recipe for this old favourite! Why it is called a caramel cake, we really don’t know. I can remember Nana and Mum always iced it with chocolate icing, but here we’ve drizzled it with caramel sauce.

1 tbsp golden syrup

1 cup milk

1 tsp baking soda

125g butter

1 scant cup sugar

1 egg

1½ cups flour

1 tsp baking powder

½ cup sultanas

1 heaped tbsp cocoa CARAMEL DRIZZLE

1 cup brown sugar

25g butter

2 tbsp milk

1 Preheat oven to 180°C. Line either a loaf, round or square tin with baking paper (see note).

2 Melt the golden syrup in the milk, then add the baking soda.

3 Cream the butter and sugar until light and fluffy, then add the egg and beat well. Pour in the milk mixture, then stir in the flour and baking powder, mixing well.

4 Pour half of the mixture into the tin, then scatter over the sultanas. Into the reserved batter, stir in the cocoa. Pour this into the tin and bake for 45 minutes or until a skewer comes out clean.

5 For the caramel drizzle, bring all the ingredients to a boil. Simmer for 3 minutes, then cool. Drizzle a little over the cooled cake and serve any extra sauce on the side.