This seemed like the perfect cake for Romy to make for her Halloween party at the start of Frisky Business. It’s really a pudding cake and is good served hot or cold. It’s a recipe from Edward Hayden that I got in a magazine. It’s handy because the butterscotch sauce and apple sauce can be made in advance, and then the cake can be assembled later.       



Butterscotch Sauce

75g butter

75g brown sugar

3 dessertspoons golden syrup

300ml cream

Melt the butter brown sugar and syrup together in a saucepan. Bring the mixture to the boil and add the cream. Continue to stir and boil for 2-3 minutes. Allow to cool completely.

Apple sauce

2 medium-sized cooking apples

150g caster sugar

3 dessertspoons of water

2-3 drops lemon juice

Peel and slice the cooking apples and put them into a saucepan with the water, lemon juice and caster sugar. Cook over a gentle heat until soft, then puree them in a food processor or hand blender. Allow to cool.



225g butter

225g Demerara sugar

225g plain flour

1 teaspoon baking powder

3 large eggs

Apple sauce

150m butterscotch sauce

Preheat the oven to 180°C and grease an 8-inch cake tin.

Cream the butter with the Demerara sugar until light and fluffy. Gradually add the eggs. Sift the plain flour with the baking powder and slowly incorporate it into the mixture. Gently fold in the cooled butterscotch sauce and stewed apples, and mix thoroughly.

Put the mixture in the cake tin and bake for 45-55 minutes until the cake is cooked and a skewer comes out clean. Allow to cool in the tin. Serve hot or cold with the rest of the butterscotch sauce.