You'll go nuts for this irresistible recipe. Lovely to bake for a party or just enjoy with as many cups of tea as they'll stretch to
Ingredients
- 120g dark muscovado sugar
- 70g butter
- 40g golden syrup
- 1 tbsp double cream
- 300g mixed nuts, toasted (we used cashew, walnut, macadamia and pistachio nuts)
For the base
- 100g butter, melted, plus extra for greasing
- 225g plain flour
- 80g light muscovado sugar
- 50g plain chocolate, melted
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep, non-stick baking tin (about 17.5 x 27 x 4cm deep).
- 2. Make the base. Sift the flour and sugar into a bowl, then pour in the melted butter and chocolate. Mix well, then press evenly into the base of the cake tin. Bake for 15-20 minutes, then leave to cool slightly.
- 3. Meanwhile, make the topping. Put the sugar, butter and golden syrup into a pan over a medium heat. Stir often to dissolve the sugar but don’t let the mixture boil. Add the cream and mix well. Add the nuts and stir until they are covered with the sauce. Spread evenly in the tin and bake for 10 minutes. Set aside to cool, then slice and serve.