Name: Salted caramel mud cake
Prep time: 240 min
Cook time: 120 min
Total time: 360 min
Yield: 12
Ingredients: 2 x 395g cans sweetened condensed milk; 250 gram butter, chopped; 3/4 cup firmly packed brown sugar; 1/4 cup milk; 1 teaspoon sea salt flakes; 2 eggs; 1 1/2 cup plain flour; 1/2 cup self-raising flour; 1 cup pecan halves, toasted, roughly chopped

Salted caramel mud cake

This dense, moist mud cake is the perfect recipe for impressing a crowd. Salted caramel is the star - sandwiching the cake together as well as acting as icing. A truly indulgent dessert

Serves 12

Prep

Cook

Total

Ingredients

2 x 395g cans sweetened condensed milk

250 gram butter, chopped

3/4 cup firmly packed brown sugar

1/4 cup milk

1 teaspoon sea salt flakes

2 eggs

1 1/2 cup plain flour

1/2 cup self-raising flour

1 cup pecan halves, toasted, roughly chopped

Method

1.Pour condensed milk into 2 medium sterilised glass jars. Place jars into a large saucepan and cover completely with boiling water. Boil for about 3 hours, 30 minutes until condensed milk turns into thick, dark caramel. Remove jars and cool to room temperature.

2.Preheat oven to 160°C. Lightly grease and line a deep 20cm round cake pan with paper.

3.In a medium saucepan, combine butter, sugar, milk and salt. Whisk over low heat until smooth. Add 1 jar caramel, whisking until smooth. Transfer to a large bowl and cool for 10 minutes.

4.Whisk eggs into caramel mixture, followed by flours, until smooth.

5.Pour batter into pan. Bake for 2 hours until cooked when tested with a skewer. Cool in pan for 15 minutes before transferring to a wire rack to cool completely.

6.Run a knife around middle of cake to mark centre, then split in half.

7.Spread base with half the remaining caramel, then sprinkle with half the pecans.

8.Top with remaining layer of cake, then spread top with remaining caramel. Finish with a sprinkle of remaining pecans.

Women's Weekly Food