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    Prep Time: 20 min
  • Cooker icon
    Cooking Time: 75 min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: 1 pie bundt


  • 225g butter
  • 350g golden caster sugar
  • 100g dark muscovado sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 250ml Toffee yoghurt - I used Muller Light
  • 3 tbsp golden syrup
  • 100g ground pecans (I blitzed mine in the food processor!)
  • 1 tin Carnation Condensed Milk Caramel
  • Whole pecans
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  • Preheat the oven to gas 3/160c

  • Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.

  • Cream the butter and sugars until pale and fluffy. Add the eggs one at a time, beating well after each addition.

  • In a separate bowl, measure out the flour, bicarbonate of soda and ginger.

  • Pour the yoghurt into a jug, and add the golden syrup and vanilla extract. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. Stir in the ground nuts.

  • Give everything a quick mix on a low speed for about 10 seconds. Pour the mix into your prepared tin.

  • Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.

  • Leave the cake to cool for ten minutes before removing from the tin. When completely cool, tip the tinned caramel into a microwavable jug, and heat until runny. Tip it over your cake in a frivolous fashion, like you've had one too many Bucks Fizz. Gravity will do the rest.

  • Decorate with whole pecans and marvel at folks' reactions.