Ingredients

The following ingredients have 4 Servings
  • 1/2 Cup Butter, Softened ((110g))
  • 1/2 Cup Caster Sugar ((100g))
  • 2 Large Eggs
  • 1 and 1/2 Cups All Purpose Four ((185g))
  • 1 and 1/2 tsp Baking Powder
  • 1 tsp Baking soda
  • 3/4 Cup Milk
  • 2 tsp - 1 Tbsp. Vanilla Extract, (Depends on your personal tastes)
  • 1 Tin Sweetened Condensed Milk ((397g))
  • 1/3 Cup Butter ((75g))
  • 1/4 Cup Golden Syrup ((90g))
  • 1/2 Cup Butter, Softened ((110g))
  • 1 Cup Cream Cheese ((250g))
  • 3-4 Cups Icing Sugar ((360-480g))
  • 2 tsp Vanilla Extract
  • 1/2 Cup Brown Sugar ((100g))
  • 1/4 Cup Butter, Melted ((55g))
  • 3 Tbsp. Milk
  • 1/2 - 1 tsp Salt

Instruction

  • First make the caramel filling.
  • Place the ingredients in a saucepan over a medium heat.
  • Stir and wait for the butter and golden syrup to melt.
  • Bring it nearly to the boil then remove from the heat and set aside to make the cake.
  • Preheat the oven to 180°C (350°F) and grease a 22cmx22cm square cake tin.
  • Place the butter and caster sugar in a bowl and beat until creamy.
  • Beat in the eggs.
  • Sift the flour, baking powder and baking soda in a separate bowl
  • Beginning and ending with the flour mixture, alternate adding the flour and milk to the butter mixture.
  • Once it is all combined add the vanilla extract and ensure it is mixed through.
  • Place in the baking tin and place in the oven for 25-30 minutes.
  • When a skewer inserted in the middle comes out clean it is cooked.
  • Allow the cake to come to room temperature before taking the end of a wooden spoon and poking holes all through the top of the cake.
  • Pour over the caramel filling and spread over the cake.
  • Lightly tap the cake on the bench a few times to ensure the pudding gets into all the little holes.
  • Place it in the fridge to set for at least an hour.
  • While the cake is setting prepare the cream cheese icing.
  • Beat the butter and cream cheese until smooth and creamy.
  • Add the vanilla extract and icing sugar and mix by hand until all combined and smooth. Set aside and make the salted caramel sauce.
  • Place the butter and brown sugar in a saucepan on a medium to high heat.
  • Once the butter has melted, add the milk and bring to the boil.
  • Boil for at least 2 minutes before removing from the heat.
  • Add the salt and allow to cool.
  • Take the cake out of the fridge and spread over the cream cheese icing.
  • Drizzle over the salted caramel and serve.