Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 35 minutes
Ingredients (for 6 people) :
- 100g raisinsMethod: Preheat the oven to Gas Mark 4.
- 85g butter
- 1 teaspoon bicarbonate of soda
- 100g caster sugar
- 70g demerara sugar
- 2 large eggs
- 170g self raising flour
- 1/4 teaspoon cinnamon
- 1 capful vanilla essence (or extract)
- 1 mug black tea
For the toffee topping:
- 2 teaspoons margarine
- 1 and 1/2 heaped tablespoon Golden syrup
- 50g demerara sugar
Make a mug of tea (without milk), remove teabag after a few minutes then add raisins- leave to stand for 5 minutes.
Meanwhile, beat the butter with sugars in a mixing bowl. Whisk in the eggs.
Add the flour, vanilla essence and cinnamon and mix.
Drain the raisins and add to a processing/blending machine with a tablespoon of milk. After blending, add to the cake mixture and stir in with bicarbonate of soda.
Then pour the cake mixture into a buttered dish and place in the oven for 35 minutes.
While the cake is cooking, add all the topping ingredients into a non-stick saucepan. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
When the cake is ready (a skewer comes out clean) take it from the oven and add the sauce over the top, ensure it is evenly spread.
Serve hot, with vanilla ice cream!