Created by some of the country’s finest cafes, this collection of coffee shop favourites will inspire you to add them to your ‘must visit’ list!

Topped with vanilla fudge for ultimate indulgence!

The recipes on pages 28-33 are taken from The Little Book of Cakes and Bakes, published by Meze Publishing (www.mezepublishing.co.uk).

Butterscotch Cake

A simple recipe for a shamelessly indulgent treat based on a classic British favourite. Perfect for sharing at celebrations, and sure to impress the guests.

For the cake 

250g (9oz) margarine 100g (3½oz) caster sugar 150g (5½oz) soft brown sugar 5 free-range eggs, beaten 250g (9oz) self-raising flour, sieved

For the butterscotch filling

85g (3oz) butter 50g (1¾oz) soft brown sugar 50g (1¾oz) golden syrup 350g (12oz) icing sugar 2 tbsp milk

For the caramel topping

25g (1oz) butter 25g (1oz) soft brown sugar 25g (1oz) golden syrup 2 tbsp double cream 50g (1¾oz) vanilla fudge pieces

1 Preheat the oven to 180°C/ Gas Mark 4 and line two 20cm (8in) sandwich tins.

2 Cream the margarine and sugars together in a large bowl until light in texture and colour. Gradually beat in the eggs with a whisk, then fold in the flour by hand.

3 Once well combined, transfer the mixture to sandwich tins and bake for 20-25 minutes.

4 For the butterscotch filling: in a small saucepan, melt the butter, sugar and syrup together until dissolved. Next, beat in the icing sugar and add enough milk to achieve spreading consistency. Leave to cool slightly.