Combination of 50g dark brown sugar, 50g Demerara sugar, 200g granulated sugar
2 large eggs, beaten
360g plain flour
1 teaspoon bicarbonate of soda
pinch of salt
1 tablespoon milk
250g fresh cranberries
For the icing: icing sugar and water
What to do
Preheat oven to 180 C, and line a large baking tray
Melt the butter in a large saucepan on a very low heat, and once melted, mix in the sugars
Remove from the heat, and add the eggs, combine gently
Add the flour and bicarb, and combine gently
Wash and add the cranberries, and mix them in evenly
Finally add a tablespoon of milk to loosen up the mixture
Then pour into the tin and spread out gently
Bake in the oven for around 35 minutes, the top should be golden brown and when you tap the surface, it should sound hard rather than a soft dull thud!
Leave to cool in the tin.
While they are cooling, make up a small amount of icing. The consistency should be that when you lift up a spoon of it, it pours off in a slow, controllable way – you’re going to be making patterns with it on the cakes.
Then slice them into squares and with a spoon, drizzle the icing onto the cakes. Then wait for the icing to set, and enjoy.
For a summer version, use blackcurrants instead of cranberries.