Recipe shared by Flick Ruby

• 1 ½ cups soft brown sugar
• 2 cups SR flour (or SR gluten free flour)
• 125gm butter
• 1 cup milk
• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon grated nutmeg
• Generous handful of walnuts

• Small 20cm springform cake tin

Combine sugar and flour in a large bowl.
Rub in the butter until like breadcrumbs.
Grease the cake tin with butter.
Spread ½ of the mixture evenly over the base of the cake tin.
Stir the soda into the milk, add beaten egg and nutmeg. Mix well.
Pour onto the other ½ of flour mixture left in bowl and mix well.
Pour this mixture over the base in the cake tin.
Sprinkle with chopped walnuts.
Bake 170 degrees about 50mins to1 hour until mixture is browned and springs back to the touch.
Cool, remove sides of tin, tip onto 1 plate, take off tin base and turn onto another plate so walnuts are on top.

Delicious with tea or coffee