Proper fudge cake

Ingredients

200g caster sugar
200g softened cooking margarine
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
284ml double cream
300g good quality soft fudge, chopped into cubes

…or you can make your own fudge
227g Roddas Cornish clotted cream
200g caster sugar
75g soft golden brown sugar
100g golden syrup
1/2 tsp vanilla essence

Method

1. Start off by creaming together the sugar and margarine together.

2. Add the eggs, flour, baking powder and milk and mix until light and fluffy.

3. Carefully fold in 100g of the fudge.

4. Set the oven to 170oC (fan). Divide the mixture into two 20 cm cake tins, level with a spatula and bake for 20 minutes until golden and the top springs back when pressed. Leave to cool on a wire rack.

5. To make the filling whip the double cream gently and when it has become firm cover one sponge and carefully sandwich together with the second sponge.

6. Melt the remaining fudge in a saucepan over a low heat. Leave to cool slightly and then pour over the top the cake.

7. Alternatively to make your own fudge place all the fudge ingredients in a saucepan together and heat gently, stirring until the sugar dissolves.

8. Bring to the boil, cover and leave to boil for 3 minutes.

9. Uncover and, using a sugar thermometer, continue to boil until the temperature reaches 116oC.

10. If you don’t have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup o f cold water. If a soft ball forms , it is ready.

11. Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this can take up to 10 minutes.

12. Pour over the cake and leave to cool.

Top with chocolate shavings as an option.

Mary Berry’s top tip: Use baking margarine instead of butter to give a light and fluffy cake.