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Ok, I realise that it should be a mud CAKE, however the slices of this butterscotchy, caramely,  to die for loaf fit much better in the kids lunchbox.  It was a bit touch and go to see if it worked but all it required was a little longer cooking time.  The result……. a rich, moist emmalicious cake (laden with butter takes it to new heights) and some very happy campers!

Prep time:  15 minutes             Cooking time:   1 hour 10 minutes

Serves a couple of hungry kids for a week with a slice or two thrown in for Hubby

200gm of butter, chopped

200gm of white chocolate buttons

1 cup of firmly packed brown sugar

2 tbs of golden syrup

2 tsp of vanilla extract

3/4 cup of hot water

2 eggs, at room temperature

1 cup of plain flour

1 cup of self raising flour

Pinch of sea salt

1/2 cup of caramel choc chips, nestle` brand

Pre heat the oven to 160°Celcius.

Place the butter, sugar, chocolate, water, golden syrup and vanilla in a saucepan and heat and stir until the sugar dissolves and all the ingredients have combined. Remove from the heat and allow to cool.

Transfer the mixture to a mixing bowl and add the eggs, one at a time and whisk well (or beat lightly with an electric mixer) until well combined.  Combine the flours in a separate bowl and sift over the caramel mixture.  Mix well with a wooden spoon until combined and the mixture is thick and glossy.

Lightly grease and flour a non stick loaf pan and pour the mixture in.  Scatter the caramel choc chips over the top and bake in the oven for 60-70 minutes or until a skewer comes out clean from the centre of the loaf.  Once cooked, turn out onto a rack and allow to cool slightly before taking the crusty end bit and popping a big slab of butter on and having a taste test.  Thumbs up?  Hell yeah!