Makes: 24cm round cake
185g unsalted butter, softened
180g raw caster sugar
1/2 vanilla pod, seeds only
3 tbsp golden syrup or honey
260g self-raising flour, sifted
50ml sweet sherry
300ml whipping cream, whipped
50g Crunchie bar, crushed
Preheat oven to 180C and line cake tin with baking paper and set aside. In a clean bowl, beat together butter, sugar and vanilla with electric beater until pale and fluffy.
This should take 3-5 minutes. Add eggs one at a time, making sure each is incorporated before the next is added. Beat in golden syrup and, once combined, fold in flour using a spatula, then add sherry and milk folding in until all combined.
Pour into prepared tin and pop into oven and bake for 50 minutes to 1 hour or until skewer comes out clean. Allow to cool before cutting in half around the middle. Cover the bottom half with whipped cream and three quarters of crumbled Crunchie bar and then place the top half back on.