Millionaires Poke Cake

I have made this cake several times experimenting with the size of poke holes, first I tried pencil sized holes (picture 1), these are great for runny sauces but with a thick caramel I don’t think the holes were large enough for quality seepage. Each time I made the cake I made the hole progressively larger until I went with an apple corer (picture 2). Well we certainly had caramel filled holes and this was certainly a hit! The down side was, with the quantity of caramel in this recipe and the fact the holes take a lot of filling the layer of caramel on the top was quite thin.  You also need to take care that you do not ‘core’ through the base as the result could be a little sticky!

We all liked the larger holes with more caramel in the cake then on top. Try it and let me know what you like best!

You will need:

For the cake:

  • 225g Butter
  • 225g Caster Sugar
  • 4 Eggs
  • 225g Self Raising Flour

For the caramel:

  • 1 x 397g Can of Condensed Milk
  • 2 tbsp Golden Syrup
  • 60g Butter

For the chocolate:

  • 100g Dark Chocolate – melted
  • 30g White Chocolate – melted


  • Grease and line a square cake tin
  • Preheat the oven to 170 degrees
  • Cream the butter and sugar until light, creamy and fluffy.
  • Add each egg one at a time and mixing well between each addition.
  • Sift in the flour and fold in gently until all the flour has been incorporated.
  • Transfer into the prepared tin and bake for about 40mins until golden and cooked.
  • Leave to cool on a rack for 5mins before removing from the tin and allowing to cool completely on a cooling rack. I leave the grease proof paper in the cake as this will help keep the caramel from dripping down the sides.

Make the Caramel: You can of course use a bought jar of caramel, however if you would like to make your own here’s how Melt together the condensed milk, golden syrup and butter in a pan,

  • Bring to the boil while stirring constantly.
  • Then simmer for about 5 minutes or until the caramel has thickened and is slightly darker in colour. It is important to keep stirring as this mixture will quickly stick to the bottom of the pan, if this happens don’t worry about the occasional darker flake – so long as it’s not burnt!
  • Remove from the heat and leave to cool.


  • Once the cake has cooled poke the cake with your chosen sized poker. You can use a pencil, pen, or I used an apple corer, an apple corer does give little fun cake nibbles!
  • Depending on your chosen size poker will depend on how many holes you make, don’t try and put too many in as this will make the cake very unstable.
  • Pour the caramel over the cake, for larger holes I spooned the caramel in before pouring over the top.
  • Allow to set.
  • Pour the dark chocolate over then drizzle the white chocolate in your chosen swirly pattern.
  • Allow to set before cutting and enjoying.

Chocolate Courgette Cake

IMG_0902 (2)

Carrot cake is perfectly acceptable in our house but when Courgette cake was mentioned everyone physically recoiled! Mum used to make courgette cake years ago and reassured me that it is was really good and you couldn’t tell there was courgette in it. Now we have a glut of courgette in the garden and the only one who eats courgette is mum; I was under pressure to do something with the ever growing supply of courgette.

This cake is so easy to make too!

You will need:

  • 150g Soft Brown Sugar
  • 150ml Sunflower Oil
  • 3 Eggs
  • 225g Plain Flour
  • ½ tsp Bicarbonate of Soda
  • 1tsp Baking Powder
  • Pinch of Salt
  • 50g Coco Powder
  • 225g Courgette finely grated. (If it is a small fresh courgette then the skin and seeds can be left on, however it is it a courgette that has got a little out of control then do peel and deseed it).


  • 80g of icing sugar mixed with a little water, so that it is thick and pourable but not runny.


  • Line and grease a 1lb loaf tin.
  • Preheat the oven to 180degrees.
  • Whisk the oil and sugar together.
  • Add the eggs one at a time mixing well after each addition.
  • Sift and fold in all the dry ingredients.
  • Gently fold in the grated courgette.
  • Pour into the prepared tin and cook for about 40mins-1hour checking after 40mins.
  • The cake is cooked when a skewer comes out clean when inserted into the thickest part of the cake.
  • Allow to rest for 5mins before turning out of the tin.
  • Cool completely on a cake rack.
  • Mix the icing sugar with a little water and pour over the cake allowing it to drizzle over the sides slightly.

Cut and enjoy!