Sticky chocolate drop cakes

• unsalted butter↗250g g
• golden caster sugar↗300g g
• vanilla extract↗1 tsp tsp
• large eggs↗3
• self-raising flour↗200g g
• cocoa↗50g g
• milk chocolate↗100g g

  drops

• butter↗85g g
• caster sugar↗85g g
• light condensed milk↗200g g
• milk chocolate↗50g g

  drops, plus extra, to scatter

Step-by-step instructions

1. 1

   Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.

2. 2

   For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.