Burnt sugar cake is a thing of the past. It is like worn out lace or a hand-me-down fruit basket. It creates a visual of a grandmother returning from church in Essex, placing her hat on her
Hat-stand by the big clock, settling into her favourite chair in the parlour and sipping tea from a flower patterned cup and saucer with a slice of burnt sugar cake baked the day before.
I chanced about a recipe which did justice to this visual.
My food word for this recipe would be springy.
When you go out shopping look for;
All purpose flour
The recipe would be;
Melt half a cup of sugar over low heat until clear medium brown. You do not need to stir much. Once in a while gently shake the pan. This will stop the sugar from sticking. Add half a cup of hot water and now stir constantly to avoid lumps.
In another bowl mix two and a quarter cup of flour, three-fourth cup of sugar, a tsp salt and three tsp baking powder. Add half a cup of butter which is about fifty gms and blend with a cake whisk. Now pour in two third of the burnt sugar mix and beat at low speed. In two mins add the rest of the burnt sugar and whisk again. In a separate bowl beat two eggs with a tsp vanilla essence. Add a couple of tbsp of warm milk. Fold it all and pour this liquid into the batter or the mixing bowl. Gently fold till smooth. Your dough will be slightly golden brown in colour.
Bake at one hundred and fifty degrees for about forty mins. As it depends from oven to oven, check with a needle and adjust your baking time.