Butterscotch Teacake



  • 125g butter
  • 1 cup brown sugar
  • 1½ cups plain flour
  • ½ cup self raising flour
  • 1 large egg
  • ½ cup milk
  • Icing:
  • ¾ cup brown sugar
  • 2 tbs milk
  • Pinch of salt
  • 30g butter
  • ½ cup icing sugar
  • Chopped or slivered almonds


Cream butter and sugar until light and fluffy. Add egg, beat well. Fold in sifted flours alternately with milk. Turn mixture into a greased 20cm tin. Bake in a moderate oven for 40 “ 45 minutes, or until cooked. Turn cake onto a wire rack to cool. When cold, top with butterscotch icing.

Icing: Place all ingredients except icing sugar in a saucepan and cook, stirring constantly, until mixture boils. Boil steadily, without stirring, for 4 “ 5 minutes. Allow to cool until warm, beat in icing sugar to give spreading consistency. Spread over cake and sprinkle with almonds.


Dessert  · Cake  · Butterscotch

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