Sticky Toffee (round) Loaf!

When we first decided we were going to bake all of Delia's Cakes recipes in a year, this was one of the first ones we all picked out as a 'Yum, I can't wait for that one' recipe. Julie couldn't wait to try this, and it was truly delicious. A pudding disguised as a cake. Or vice versa. Either way, it was so good, I had a very large slice for lunch the next day.

This one can be found on page 58 of Delia's Cakes. As is so often the way, the recipe called for a type of tin that Julie didn't have (a 2lb loaf tin). The no less than eight loaf shaped recipes in the book inspired me to invest in a new one myself, but Julie tried making the right size rectangle in a Silverwood square tin where you can move the sides to make the right size (they are amazing as you can make any square or rectangle sized cake from it). The downside of this, is that a runny mixture can leak through the join at the bottom, and this is exactly what happened to Julie! Undeterred, she decided to switch to a round tin (let's be honest, it doesn't really matter what shape it is!) and it worked perfectly.

After the first little glitch, the only other issue was that when making the fudge icing, it refused to thicken, so a bit more icing sugar was added. When we talked about it at our team meeting, we had a chat about the butter question (see our last post) and thought maybe real butter might have made it thicken better - Julie tried out Stork with butter for this recipe (yet another buttery product to confuse us further!), but said she wouldn't bother with it again.

Despite these minor setbacks, the finished result tasted amazing and looked fantastic:

 Would highly recommend this one!