Caramel Nut Cake

Ingredients

360g flour
5ml salt
30g Huletts White Sugar
10g (1 packet) instant dry yeast
40g brick margarine
1 large egg, beaten
145ml lukewarm water
30ml brick margarine, melted

CARAMEL SAUCE:
90g brick margarine
70g Huletts SunSweet Brown Sugar
60ml honeyB 100g walnuts, chopped

Method


Mix the flour, salt and sugar together. Add the instant dry yeast and mix.
Rub the margarine into the flour with fingertips.
Add the beaten egg and enough lukewarm water to form a dough.
Knead the dough for 10 minutes until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Prepare the sauce by placing the margarine, sugar and honey into a saucepan and bring to the boil over a low heat, stirring constantly until the sugar has dissolved. Add the chopped walnuts and pour half of the sauce into a greased 20cm round cake tin. Set aside the remainder.
Knock the dough down and roll out into a rectangle of 30cm x 40cm.
Spread the rest of the sauce evenly over the dough and roll the dough into a roll starting at the widest end.
Cut the roll into eight equal slices. Place one slice, cut side down, in the centre of the tin, and arrange the remaining seven slices around it.
Brush with melted margarine, cover with greased plastic and allow to rise in a warm place until double in volume, about 25 - 40 minutes.
Bake in a preheated oven at 180ºC for 30 minutes.