A traditional favourite thats easy to make and even easier to eat. This would be ideal as an after school snack when the little one’s come home hungry.
225g self raising flour
1 tsp baking power
235g butter, room temperature
175g soft brown sugar
3 Tbsp milk
100g white chocolate chips
175g icing sugar
1 Tbsp cocoa powder
1Tbsp golden syrup
85g caramel fudge chunks
Preheat oven to 175C/gas 4. Line a shallow cake tin (or Pyrex dish, which is what I used) about 17cm by 24cm, with baking parchment.
Sift the flour and baking powder into a bowl.
Add 175g of the butter, the brown sugar, eggs and 2 Tbsp of the milk. Beat until evenly mixed. Stir in the white chocolate chips. Put into the lined tin, level the top and place in the oven for 40 minutes or until the top spring back when lightly pressed.
Leave to cool on a wire rack before turning out of the tin.
Meanwhile, sift the icing sugar and cocoa into a bowl. Put the rest of the butter in a small saucepan with the syrup and 1Tbsp milk and heat gently until just melted, without allowing it to boil. Pour onto the icing sugar and mix to make a smooth icing.
Pour the icing over the cake and sprinkle the fudge chunks on top. Leave to set before slicing into squares.