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Nadiya Hussain

Name: Nadiya Hussain
Ingredients: 125 g salted caramel; 150 g unsalted butter, softened, plus extra melted butter for greasing the tin; 190 g soft brown sugar; 1 medium egg; 1 tbsp vanilla bean extract; 200 g plain flour, sifted, plus extra for flouring the tin; 30 g cocoa powder; 1 tsp bicarbonate of soda; 1 tsp baking powder; 3 tbsp coffee granules; 230 ml whole milk; 600 ml evaporated milk; 1 x 397g tin of condensed milk; 4 medium eggs; 1 tsp vanilla bean paste; a pinch of salt

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For the base
125 g salted caramel
For the cake
150 g unsalted butter, softened, plus extra melted butter for greasing the tin
190 g soft brown sugar
1 medium egg
1 tbsp vanilla bean extract
200 g plain flour, sifted, plus extra for flouring the tin
30 g cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
3 tbsp coffee granules
230 ml whole milk
For the crème caramel
600 ml evaporated milk
1 x 397g tin of condensed milk
4 medium eggs
1 tsp vanilla bean paste
a pinch of salt