by Flick Ruby

1½ cups soft brown sugar
2 cups SR flour
125 gm butter
1 cup milk
1 teaspoon baking soda
1 egg
1 teaspoon grated nutmeg
Generous handful of walnuts
Small 20 cm springform cake tin

Combine sugar and flour in a large bowl. Rub in the butter until it’s like breadcrumbs. Grease the cake tin with butter. Press half 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 half of flour mixture left in bowl and mix well. Pour this mixture over the base in the cake tin. Sprinkle with chopped walnuts. Bake at 170 º C for about 50 minutes to one hour until mixture is browned and springs back to the touch. Cool, remove sides of tin, tip onto a plate, take off tin base and turn onto another plate so walnuts are on top. Delicious with tea or coffee.