- Serves: 12
- Cook Time: 40 minutes
- Prep Time: 25 minutes
- Effort: medium
- 150 g butter
- 150 g muscovado sugar
- 2 medium eggs
- 150 g self-raising flour
- 300 ml milk
- 50 g raisins
- 150 ml dark rum
- 1/2 tsp bicarbonate of soda
- pouring cream, to serve
For the butterscotch sauce
- 125 g butter
- 125 g caster sugar
- 125 ml double cream
- 01 lemons, juice only
1. Preheat the oven to 170°C/gas 3.
2. Place the butter, muscovado sugar, eggs and milk in a food processor. Blend for 30 seconds only.
3. Place the raisins, rum and bicarbonate of soda in a small saucepan and simmer for 3 minutes.
4. Add the rum mixture to the cake mixture in the food processor and blend for 15 seconds.
5. Line 12 small, lean, empty baked bean tins with baking parchment. Divide the mixture between the 12 tins.
6. Place the tins on a baking sheet and bake for 20-25 minutes until golden and springy to the touch.
7. Meanwhile make the butterscotch sauce. Simmer the butter and caster sugar together in a large, heavy-based saucepan until golden and toffee-like.
8. Carefully pour in the cream, taking care as the mixture will bubble up ferociously, and mix in well.
9. Simmer for 2 minutes, then strain through a metal sieve.
10. Add the lemon juice to the butterscotch sauce and mix well.
11. Remove the cakes from the oven. While the cakes are still hot, spoon over the butterscotch sauce allowing it to soak in and topping up with more sauce as required.
12. Allow to cool thoroughly.
13. Tie string around the tins to form handles.
14. Cut small circles of parchment to cover the tins, and secure these onto the tins with more string, raffia or elastic bands.
15. Eat with teaspoons out of the tins, with pouring cream for extra indulgence.
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