|Butter||4 Ounce (125 Gram)|
|Brown sugar||6 Ounce (175 Gram)|
|Flour||8 Ounce (225 Gram)|
|Baking powder||15 Milliliter (1 Tablespoon)|
|Milk||5 Fluid Ounce (150 Milliliter)|
|Butterscotch icing||1⁄4 Cup (4 tbs)|
|Dark brown sugar||4 Ounce (125 Gram)|
|Milk||45 Milliliter (3 Tablespoons)|
|Butter||1 Ounce (25 Gram)|
|Icing sugar||3 Ounce, sifted (75 Gram)|
Cream the butter and sugar together until fluffy.
Beat in the egg.
Sift the flour and baking powder together, then add to the butter mixture with the milk, beating well.
Spoon into a well-greased 20 cm./ 8 in.sandwich tin.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 45 minutes or until a knife inserted into the centre comes out clean.
Cool on a wire rack.
Meanwhile to make the icing, put all the icing ingredients, except the icing sugar, in a saucepan and bring to the boil, stirring.
Boil for 5 minutes, without stirring, then cool to warm.
Gradually beat in the icing sugar.
Add more icing sugar if necessary to make a spreading consistency.
Cover the top and sides of the cake with the icing.