I’ve got a little love affair going on.
Aside from my husband and children, I have a secret longing for all things salted caramel. It took me a while to brave tasting something which sounded all wrong, I’ve got a naturally sweet tooth so the thought of sharing my sugar fix with something salty just didn’t appeal. But I can assure you, if you’re yet to dip your toes into the world of salted caramel (or chocolate while we’re on the subject) you won’t be disappointed. I’ll always welcome new members to my salted caramel appreciation club!
This particular recipe combines my two foodie heavens, salted caramel and chocolate. It’s also really easy to make, I don’t do complicated when it comes to baking as I just simply don’t have the time.
Word if warning though, It’s probably not one for the little ones if you’re watching their salt intake, but that’s probably just the excuse you’ll need not to share!
200g golden syrup
200g light muscavado sugar
1/2 teaspoon sea salt (table salt will do but you’ll need 3/4 tsp) plus a little more for sprinkling
300g Self raising flour
2 tbsp milk
50g Plain chocolate
– Preheat the oven to 150’c, grease and line a square baking tray.
– Melt the butter and syrup in a saucepan, then stir in the sugar.
– leave the mixture to cool for 10 minutes
– add the flour and salt
– beat the eggs then add this along with the milk, to the batter like mixture
– pour the whole mixture into the baking tray and bake in the oven for 40 – 50 minutes or until a knife or skewer comes out clean
– turn out onto a wire rack to cool
– break up the chocolate then melt in a bowl over a saucepan or bowl of boiling water.
– when completely melted, drizzle over of the cake by hovering a spoon of melted chocolate over the top. If using sea salt you can sprinkle a little on top for decoration.
– once it’s set cut the cake into squares
– devour with wanton abandonment. Or not.