Lyle's Sticky Ginger Cinder Toffee Buns

Lyle's Sticky Ginger Cinder Toffee Cupcakes

Perfect for autumn – with all the right flavours for Halloween and Bonfire Night.

YIELDS

Makes 10

PREP TIME

30 mins

COOK TIME

20-25 mins

INGREDIENTS

FOR THE CAKES

  • 100g Butter
  • 110g Tate&Lyle Dark Muscovado Sugar
  • 110g Lyle's Black Treacle
  • 175g Plain Flour
  • Pinch of salt
  • 2 tsp Ground Ginger
  • 1 Large Egg, beaten
  • 150ml Milk
  • 1 tsp Dr Oetker Bicarbonate Of Soda

FOR THE CINDER TOPPING

  • 50g Butter
  • Lyle's Golden Syrup 50g Lyle's Golden Syrup
  • 100g Tate&Lyle Caster Sugar
  • 1 tsp Dr Oetker Bicarbonate Of Soda

FOR THE TOPPING

  • 150g cream cheese

INSTRUCTIONS

  1. Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Put 10 paper cup cake cases into a muffin tin.
  2. Put the butter, sugar and black treacle into a saucepan and heat gently until melted. Don’t allow the mixture to get too hot. Cool slightly.
  3. Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.
  4. Heat the milk until lukewarm, then add the bicarbonate of soda. Add to the mixing bowl and stir well. Pour the mixture into a jug and share between the cake cases. Bake for 22-25 minutes until risen and firm. Cool on a wire rack.
  5. For the cinder toffee, grease a baking sheet with a little vegetable oil. Put the butter, caster sugar and syrup into a large saucepan (it MUST be large as the mixture increases in volume). Heat gently until melted. Increase the heat and cook, without stirring, for 2-3 minutes until golden brown. Add the bicarbonate of soda, using a whisk to mix it in as it bubbles up. Take care, as the mixture is extremely hot! Pour onto the baking sheet and leave to cool.
  6. To finish the cakes, spread the cream cheese onto the cakes and top with broken-up pieces of cinder toffee.

CHEF'S TIP

Prepare ahead by making the cinder toffee the day before.