This recipe was developed from an old Be-Ro recipe by my Granny G.

Part 1 – The Walnut Sponges

Ingredients

  • 4oz marg
  • 3oz caster sugar
  • 1 tbsp milk
  • 6oz SR flour
  • 2 – 4oz walnuts

Instructions

  1. Cream together marg sugar and golden syrup until light and creamy.
  2. Beat in an egg, gradually adding the flour, along with the milk and nuts, mixing well. 
  3. Pour into a lined and greased 7 inch tin; two 6 inch sandwich tins work as well. Bake in a moderate oven of 180 degrees centigrade for 40 – 45 minutes (Although 20 minutes, if you’re using sandwixh tins) 

Part 2 – Fudge Icing

Ingredients

  • 2oz butter
  • 2 tbsp Milk
  • 2 tbsp soft brown sugar
  • 1 tbsp syrup
  • 2oz walnuts
  • 8oz icing sugar

Instructions

  1. Melt together butter, milk, syrup and sugar in a pan
  2. Beat in icing sugar and pour into a bowl to cool
  3. sandwich and decorate cake with icing and halved walnuts

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