I've had one of those weeks - the kind where you wonder if attempting to cook is a good idea, as it's likely to end in a fire and/or trip to the hospital - I actually managed to set fire to a packet of butter while cooking a steak the other day. After flicking through a few cookbooks, I decided to try and make the caramel mudcake from the Australian Women's Weekly mini cookbook "baking favourites" - a surprisingly easy recipe that doesn't need a mixer. Ingredients 180g white eating chocolate, chopped 185g unsalted butter, chopped 1 cup firmly packed brown sugar 1/2 cup golden syrup 1 cup milk 1 1/2 cups plain flour 1/2 cup self raising flour 2 eggs White chocolate ganache 1/2 cup cream 360g white eating chocolate, chopped Method
- preheat oven to 160C (320F) / 140C (285F) fan forced. Grease a 22cm round cake pan and line with baking paper.
- combine chocolate, butter, sugar, syrup and milk in a large saucepan; stir over low heat until smooth. Cool for 15 minutes.
- whisk in sifted flours and eggs. Pour mixture into pan and bake for 1 1/2 hours. Cool cake in pan.
- make white chocolate ganache: bring cream to the boil, remove from heat, add chocolate and stir until smooth. Refrigerate, stirring occasionally, for 30 minutes.
- turn cake onto plate and spread with ganache.
- mmm...tasty mudcake.