Normally, the cake should be the star of the show – not the icing. A cupcake piled overwhelmingly high with decadent swirl upon swirl of icing can err on the wrong side of rich. However, I think in the case of this cake it is ok that the icing almost outshines the dark cake beneath. In fact, I think it is the best icing I have ever made, it was that good. It is very sweet, rich and full of butterscotch flavour. I’ve made a similar variation before – a penuche icing to top apple cupcakes – but this version managed to be even better and more caramelly than that. Plus, the cake it topped was pretty good too! I like making cake or cookie versions of traditional dessert recipes and working out how the flavours can be carried across different baking mediums. It means that instead of having a bake best served immediately, after a meal, the cake can last several days and be enjoyed at any time. Win. This Delia recipe uses all the classic sticky toffee pudding elements and also adds pecans. Personally I’m not a fan of nuts (other than almonds) in cakes but they seemed to go down well with the family, adding a contrast in texture to the dense squishyness of the cake and icing.You can find the recipe here and I didn’t make any changes other than decreasing the amount of pecans. The icing only uses 4tbsp of evaporated milk, meaning that the majority of the tin is left behind – it’s taking a lot of resistance and willpower not to make another batch!