50 g Butter; (have block in dish)
75 g Light brown sugar
3 tb Golden syrup
175 g Ready made marble or
-chocolate cake
2 tb Brandy
1 150 milliliter carton double
-cream
25 g Toasted; chopped hazelnuts
Icing sugar; to dust
Preheat the oven to 200C/400F/Gas 6.
1 Place the butter, sugar and syrup in a small pan and heat gently,
stirring until the sugar dissolves. Slice the cake and place in a small
ovenproof dish. Drizzle over the brandy.
2 Stir the cream and nuts into the pan, then pour the sauce over the cake
and pop into the oven for 10 minutes until the sauce is bubbling. Remove
from the oven, dust with icing sugar and serve.
3 For the lemon variation: Make a sauce by heating together 150g carton
double cream and 2 tbsp lemon curd. Crumble Madeira cake into the dish and
pour over the sauce; cook as before.
Tips
Try variations with other curds such as lime or orange curd. Make ahead and
heat up when you need it.
Yields
4 servings