Sticky pecan pie cake

Heat the oven to 180C/160C fan/gas 4. Butter a 22cm round, springform cake tin with a knob of the butter and line the base with baking parchment. Put the remaining butter in a pan with the muscovado sugar and both syrups. Stir over a medium heat until melted together. Leave to cool a little.

Pour the mixture into a large bowl and whisk in the vanilla, eggs and milk. Fold in the nuts, the cinnamon, flour, bicarb and salt. Tip into the prepared tin and bake for 50-55 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.

To make the icing, beat together the butter, sugar and maple syrup until light and fluffy, then quickly beat in the soft cheese. Spoon and swirl the icing onto the cooled cake, then top with the chopped pecans, a pinch of cinnamon and an extra drizzle of maple syrup, if you like.