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Caramel sponge with liquid centre recipe
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Make up a 6oz mixture Victoria sponge ( 6oz each of golden caster sugar, butter and SR Flour, 3 eggs, 2 tabs milk) and add one very finely broken up 3.5oz (100g) bar of toffee, or same amount of Thornton's - i put mine in freezer and bash it with rolling pine to get it fine! now I put mine in muffin tins Cook 180 or 350 or gas 4 for 20-25 mins till light, golden and springy. now whilst still hot
I like to cut the bottom open and slip in a square of good chocolate and a good tablespoonful of Dulce de leche - at a push you could use Askey's toffee flavoured ice cream sauce, my cousin reliably informs me that pushing in two little blocks of Cadbury's caramel in works well too. I've tried doing this before baking, but the caramel always seeps into the sponge, but the chocolate stays, as long as you don't burn them!!
I like to cut the bottom open and slip in a square of good chocolate and a good tablespoonful of Dulce de leche - at a push you could use Askey's toffee flavoured ice cream sauce, my cousin reliably informs me that pushing in two little blocks of Cadbury's caramel in works well too. I've tried doing this before baking, but the caramel always seeps into the sponge, but the chocolate stays, as long as you don't burn them!!
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