- 1/2 cup brown sugar (firmly packed)
- 2 tablespoons custard powder
- 1/2 cup milk
- 2 teaspoons butter
- 1 egg
- 125g butter (softened)
- 3/4 cup castor sugar
- 2 eggs
- 3/4 teaspoon plain flour
- 1/2 cup self raising flour
- 1/4 cup milk
- 1 teaspoon vanilla
Combine the brown sugar and custard powder in a saucepan and gradually stir in the milk.
Stir constantly over heat until the mixture boils and thickens.
Stir in the butter, allow it to cool for 5 minutes and then stir in the egg.
Combine the butter, sugar, eggs, sifted flours, milk and essence in the large bowl of an electric mixer.
Beat on low speed until combined, then on medium until smooth and lighter in colour.
Spread half the mixture into a greased 20cm ring pan, pour the butterscotch filling evenly over the mixture, then top with remaining cake mixture.
Bake in a moderate oven for 30-40 minutes. Allow it to stand for 10 minutes before turning it out onto a wire rack to cool.
Dust the top with sifted icing sugar when cool.