Meanwhile here's the recipe...
4 oz butter
6 oz dark muscovado sugar
1 large egg
8 oz plain flour
1 tbsp baking powder
5 fl oz milk
1 oz butter
4 oz dark muscovado sugar
3 tbsp milk
pinch salt (optional)
3 oz icing sugar
1/ Heat oven to GM4/ 180C
2/ Cream butter and sugar until fluffy, then beat in egg
3/ Add flour & baking powder with milk, beating well
4/ Put mixture into tin and bake for approx 45 mins, or until knife inserted into centre comes out clean
5/ Leave to cool
For the icing...
1/ Put all ingredients except icing sugar in pan and bring to boil, stirring
2/ Boil for 5 mins on low heat without stirring, & cool to warm
3/ Gradually beat in sifted icing sugar
4/ Cover top and sides of cake with icing.
I couldn't post a recipe without a photo, but am doing so with embarrassment because I was distracted during the final stages and neglected to sift the icing sugar... rookie mistake! It's still the most scrumptious icing I've ever tasted, but anyway here is the picture: part mouthwatering temptation (especially to those who have tasted it before); part lesson in what it looks like if you don't sift the icing sugar! *blushes*