Tag Archives: Caramel

Brown Sugar Caramel Cake.



250g unsalted butter

250g golden caster sugar.

1tsp vanilla essence

5 eggs

300g self-raising flour

75ml natural yoghurt (full fat or low fat, whatever you prefer)

2-3 tbsp milk (depending on how thick your cake batter is)

For the caramel;

50g soft brown sugar

50g unsalted butter

1 tin of condensed milk.

For the Buttercream;

120g unsalted butter

300g golden icing sugar

Pumpkin Seeds to decorate.


1) Preheat the oven to 160C/140C fan/gas 3. Butter and line a 22inch cake tin with parchment paper.

2) Cream together the caster sugar and the butter. Add the eggs one by one, adding a spoonful of flour after each addition to ensure the mixture doesn’t curdle. Beat in the yoghurt, then fold in the remainder of the flour.

3) Pour the mixture into the cake tin and bake for 1 hour and 20 minutes, or until a skewer comes out clean. Remove from the oven and leave to cool in the tin. Once cool enough to touch transfer to a wire rack.

4) For the caramel: Melt the butter and sugar in a saucepan, stirring to make sure they combine, once they have melted add the condensed milk, bring to a rapid boil. Boil for a few minutes until the mixture has thickened enough to cover a spoon. Remove from the heat and leave to cool.

5) For the Buttercream, cream together the butter and sieved icing sugar until smooth, add 3 tbsp of the caramel and mix thoroughly. If the buttercream seems too runny add more sugar.

6) Slice the now cool cake in half, spoon over half of the butter cream mixture. Pour 3-4 tbsp of the caramel on top of the buttercream. Place the second half on top, and decorate the top with the remainder of the buttercream, drizzle with caramel and sprinkle with pumpkin seeds.


Kyle in the Kitchen- Stranoffee Pie.

Whether it’s called ‘Stranoffee’ pie or just ‘Stroffee’ Pie , I do not know and the debate rages on. What I can tell you with absolute certainty is that Kyle’s strawberry take on Banoffee is damn delicious.

Stranoffee Pie


300g/10.5 ounces Digestive Biscuits

60g/2 ounces Butter, melted

200g/7 ounces Strawberry

200ml double cream

50g/ 1-2 ounces dark chocolate,melted

For the Caramel;

115g/ 4 ounces Butter

55g/2 ounces Caster Sugar

130ml Condensed Milk


1) Put the biscuits into an air tight bag and seal. Using a rolling pin, bash the biscuits into crumbs. Tip the biscuit crumbs into a bowl. Add the melted butter and mix together,  spoon the crumbs into the base of a loose bottom cake tin and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.

2. Melt the butter and sugar in a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

3. Carefully lift the pie from the tin and place on a serving plate. Slice the strawberries; fold half of them into the softly whipped cream and spoon over the base. Decorate the top with more halved strawberries, complete the look by melting dark chocolate and drizzling it over the cream. Additionally, if desired, extra dark chocolate can be grated over the top of the pie.