Peanut butter toffee popcorn lamingtons

1.Preheat oven to moderate, 180ºC. Lightly grease and line a 20cm square pan.

2.In a large bowl, using an electric mixer, beat softened butter and caster sugar together until creamy. Add eggs, one at a time, beating well. Beat in vanilla extract. Lightly fold sifted self-raising flour into creamed mixture, alternately with milk.

3.Spoon mixture into pan, smoothing top. Bake for 30-35 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Trim edges and cut into 9 squares.

4.In a large bowl, whisk sifted icing sugar, warm milk and smooth peanut butter until smooth.

5.Spread crushed caramel popcorn over a shallow tray. Using a fork, dip each cake piece into icing, draining off excess (add a splash of milk if icing gets too thick). Roll in popcorn to coat. Place on a wire rack to set.

6.Beat thickened cream to soft peaks. Whisk in smooth peanut butter. Split cakes and sandwich together with peanut butter cream.