Fudge cake bars
- 225g self-raising flour
- 1 level tsp baking powder
- 235g butter, softened
- 175g soft brown sugar
- 3 large free-range eggs
- 3 tbsp milk
- 100g pack Asda Milk Chocolate Chunks or White Chocolate Chunks
- 175g icing sugar
- 1 level tbsp cocoa powder
- 1 tbsp golden syrup
- 85g pack Silverspoon Caramel Fudge Chunks
Pre-heat the oven to 180C/160C Fan/Gas 6. Line a shallow cake tin or small roasting tin, about 20cm x 24cm, with baking paper and set aside.
Sift the flour and baking powder together into a large bowl. Add 175g butter, the brown sugar, eggs and 2 tbsp milk. Beat until evenly mixed.
Stir in the milk or white chocolate chunks. Put into the lined tin and level the top.
Bake for 40 minutes or until the top springs back when lightly pressed. Leave to cool on a wire rack before turning it out of the tin.
Meanwhile, sift the icing sugar and cocoa into a bowl. Put the rest of the butter in a small pan with the golden syrup and 1 tbsp milk and heat gently just until melted, without allowing it to boil. Pour on to the icing sugar and mix to make a smooth icing.
Pour the icing on to the cake and sprinkle the fudge chunks on top. Leave to set before slicing into squares.