I am so excited to finally be posting this recipe today! My wonderful friend Els sent me a copy of her family recipe for Rubbish Cake and embarrassingly it has taken over 4 months to actually make it. And what a treat I have been missing out on in the meantime! Whilst my waistline is very happy to have had a 4 month reprieve from knowing just how good a rubbish cake would be, I am certainly not.
It must be said that the name doesn’t really do the cake justice at all! Els tells me that her auntie took it from the back of a Mornflake packet about 30 years ago so this is a recipe that has definitely stood the test of time.
But what exactly is a rubbish cake? It’s basically everything that’s great about a flapjack (oaty, treacly, buttery, chewiness) but in a cake form that’s light and fluffy in the middle. In fact, it barely touches the sides when consumed with a cup of tea, leaving you desperate for another slice or 2. Wonderfully moreish stuff.
But there’s a reason this cake tastes so good: it contains enough butter and sugar to sink a ship! So whilst you’re munching through slice number 3 of the afternoon it’s probably best just to embrace it, and remember that home made goodies are far better for you than a purchased palm oil and high fructose corn syrup filled delight. Plus it’s got heart-loving oats and walnuts inside too which surely fully offsets all that butter and sugar? Hmm.
As you all know, I love a quick and easy recipe and this one ticks both those boxes. It literally took me 10 minutes to mix up thanks to the delights of using only a wooden spoon and one bowl.
Whilst it’s perfect for tea time or elevenses, I can also personally attest to the fact this makes a great dessert, served with a scoop of vanilla ice cream and some strawberries on the side. So thank you Els (and family!) for introducing me to the delightful world of rubbish cake. All I can say is, goodbye brownies; hello rubbish cake!
P.S. In the photos above you might spot that I completely failed to include the sultanas that form part of the recipe…they’re included below though so you don’t make the same mistake!
This time last year: Broad Bean, Spinach & Mint Frittata
Recipe kindly provided by the Harley family!
Makes 16 squares
340g butter or margarine
280g soft brown sugar
225g self raising flour
55g chopped walnuts
115g oats (like Mornflake medium oatmeal)
1 teaspoon vanilla essence
1. Pre-heat the oven to 170°c/160°c fan/340°f. Grease and line either 2 tray bake tins or one 24cm square cake tin.
2. Melt the butter either in a saucepan on the hob or in a bowl in the microwave (I did the latter). Stir in the rest of the ingredients until well combined. Pour into your tin(s).
3. Bake for 25 minutes if you’re using the tray bake tins or 35 minutes using the square cake tin. Remember that under-cooked rubbish cake is preferable to overcooked! Remove from the oven and leave to cool in the tin(s) for 5 minutes before cutting into portions in the tin. Leave to cool fully in the tin before eating…if you can wait that long!