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4 tablespoons (2 ounces) unsalted butter, softened

⅓ cup (85 grams) dark brown sugar

1 large egg

3 tablespoons Lyle’s Golden Syrup

8 tablespoons (4 ounces) all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ cups (137 ml) milk

8 tablespoons (4 ounces) butter (for sauce)

½ cup packed + 1 tablespoon (125 grams) dark brown sugar (for sauce)

1 tablespoon golden syrup (for sauce)

1 ¼ cups (300 ml) heavy whipping cream (for sauce)

2 teaspoons vanilla extract (for sauce)

1 teaspoon lemon or orange zest (optional, for sauce)

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1. Heat the oven to 350°F/180°C. Butter a baking dish that holds 6 cups.

2. With a hand or stand mixer, using the whisk attachment, beat together the butter and brown sugar until the two are indistinguishable from each other, about 2 minutes.

3. Add the egg, golden syrup, flour, baking powder, baking soda and salt and mix on medium speed until creamy and uniform, scraping down the sides of the bowl at least twice.

4. With the mixer on low speed, slowly pour in the milk and mix until smooth.

5. Pour the batter into the prepared pan and bake for 25-30 minutes until the center springs back when lightly touched with your finger.

6. Meanwhile, make the sauce by adding all the ingredients into a medium saucepan and cook, whisking non-stop, over medium-low heat until the butter is melted and the sugar dissolved.

7. Bring the mixture to a quiet simmer, and let the sauce cook, whisking frequently, until the sauce thickens, about 4 to 5 minutes.

8. When the cake is ready, remove it from the oven and let it cool for 5 minutes; then pour HALF of the warm toffee sauce evenly over the cake.

9. Serve the cake warm or at room temperature, with ice cream and extra toffee sauce.

Notes:

If you can’t find Lyle’s golden syrup, you can substitute molasses (not black strap) or honey.

I add dried ginger, but have also added and equal amount of grated fresh ginger, as well. If you don’t like ginger, the cake will be just as nice without it.

This recipe makes enough for 2 to 3 people generously. But if there is only 1 or 2 of you, it keeps nicely. Just cut a slice and reheat it for 30 seconds in the microwave and warm up the sauce as well.

Feel free to double the recipe.