- 250g pack unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g golden caster sugar
- 1 tsp vanilla extract
- 3 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g self-raising flour
- 50g cocoa
- 100g milk chocolate drops
For the topping
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Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.
For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.