Sunday, September 17, 2006

SHF# 23 - A surprise (butterscotch) inside!


Alanna over at A Veggie Venture is hosting this Septembers Sugar High Friday - her theme is 'A surprise inside'. I thought long and hard about all manner of creative and interesting ideas that I could make with this theme but in the end kept coming back to a family standard - Butterscotch Surprise Cake.

This recipe was clipped out of a 70's Women's weekly magazine by my mother and stuck into her personal recipe book. When I moved out of home I carefully transcribed it onto a file card for my recipe box. It's my husband's favorite cakes of my repertoire. This is not an exciting take on the theme but it's such a good recipe I had to share it - it's great coffee cake and keeps well or is excellent as a dessert served warm with icecream.

The one of the key ingredients if custard powder - I have heard that this is not readily available in the States - it is sold here under a couple of different brand names but the most readily available worldwide seems to Birds. Otherwise a quick Google search seems to suggest that vanilla Jello pudding mix is a good substitute but I can't confirm this.

Butterscotch Surprise Cake
Cake
125g butter
3/4 cup sugar
2 eggs
3/4 cup plain flour
1/2 cup self raising flour
1/4 cup of milk
1 tsp vanilla essence
Butterscotch
1/2 cup brown sugar
2 Tbsp custard powder
1/2 cup milk
2 tsp butter
1 egg, beaten
Cream the butter and sugar, add the vanilla. Add the eggs and then alternatively mix in the flours and milk. Beat till smooth.
To make the butterscotch, combine the custard powder and sugar in a saucepan. Gradually stir in the milk - cook over a medium heat stirring constantly till it thickens. Stir in the butter. Cool slightly then add the egg. Use while warm.
Grease a ring or bundt pan - spread half the cake mixture evenly. Pour in the warm butterscotch and top with the remaining cake batter.
Bake in a moderate oven for 35-40 mins - the top will crack. It is done when the cake springs back when touched and pulls away from the sides of the pan. It is hard to use a skewer to test doneness with this cake because of the ribbon of butterscotch. Cool in the tin.

8 comments:

Helen (AugustusGloop) said...

ooh you can't beat 70s recipes.

or butterscotch surprises inside a cake.

yummo!

sam said...

I love butterscotch - I had no idea it contained custard powder.

Do you get 'Angel Delight' down there?

Josie said...

Oh my goodness! That looks scrumptious! My bother, Mike, *loves* butterscotch, so I simply have to make it for him. And as I'm in The States, thanks for the tip on the substitute for custard powder--I'll let you know how the pudding works out!

Anonymous said...

custard powcer is basically cornflour(starch) with vanilla flavour added, and food colours to make it look eggy yellow when cooked with milk. So just use the same quantity of cornflour, and some vanilla., food dye if you like a splash of yellow and voila you have it.

Georgia said...

Hi all -
Helen - I know some of the best cakes I have come from 70's Womens Weekly - and my Mom's old WW Dinner party cook book is a hoot!
Sam - Nope, I haven't seen Angel delight at the supermarket here - is it good?
Josie - please do let me know how it goes with pudding mix - I'd be keen to know if it works well or not.
Thanks for the DIY recipe whoever you are!

Reb said...

Hi there - I couldn't find an email address on your blog so I'm leaving a comment instead :)

I’m mounting a project to list links to all our posts about events for SMH Good Food Month during October to provide a central point for people to browse and see what other Sydney siders have experienced during the glut fest that is GFM.

If you’d like to participate, have a look at my post at:
http://cucinarebecca.blogspot.com/2006/10/good-food-month-in-sydney-get-blogging.html

to find out how. Hope you can contribute and I hope you go to some great food month events.

regards

Reb

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