Sunday, August 22
One of my lovely readers Bridget-Jayne sent me a recipe and it looked fabulous, however I didn't have enough of one ingredient (white chocolate) so I tweaked it a little (hope you forgive me!) so it's not so dense but not light like a cake - it's somewhere in between. Good news is it still has chocolate in it!
I don't think it needs an icing but I reckon if have a really sweet tooth, I'll pop a suggestion at the end of the post for you!
So why is this an express caramel mud cake? Because it only bakes for an hour or so, cutting the usual cook-time for a mudcake by half!
200 g butter
200 g brown sugar
150 g white chocolate
1 tb golden syrup
1 tsp vanilla extract
1 cup plain flour
1 cup self raising flour
1/2 cup milk
Preheat oven to 150 degrees
In a saucepan over low heat combine butter, brown sugar, white chocolate, golden syrup and vanilla extract.
Stir well whilst it heats and come to a caramel sauce. Turn off heat and allow to cool for 20 minutes.
Place flours in a mixing bowl, add the caramel sauce and combine well. Add eggs one at a time whilst mixing. Lastly, add milk gradually until it forms a thick cake batter, the batter should ribbon (i.e. drop from the beaters like a ribbon - see pic below)
Pour batter into a well greased cake tin or springform pan. Bake for 50 mins - 1 hour 10 minutes - check at 50 mins, then 10 minute intervals. Use skewer method to check for readiness.
Here's a link to some icing if you need your mud cake with icing...
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