Swedish Mudcake [Kladdkaka]

This is one of those classics that you will encounter often if you are invited to fika at someone’s home in Sweden. One visit we had it at 9/9 house-fikas. Mr Scandibunz was suitably impressed. If eaten still warm it is like a fondant. If you pop it in the fridge until completely cool (and you should at least try it with the leftovers) it turns into the most amazing chocolate fudge with a cakey, crunchy exterior. Give it a go.

200 g butter

270 g caster sugar (try it with brown/muscovado sugar as well for a richer taste)

1/2 tsp salt

60 g cocoa powder

3 eggs

180 g plain flour

Grease a tin and cover with cocoa powder, or line with greaseproof paper.

Melt butter, stir in sugar.

Add salt and sifted cocoa powder.

Whisk in the eggs.

Sift the flour and fold it in.

Pour into tin and bake at 175C for approximately 20 minutes until it’s wobbly with a set edge of about 3cm (see our pinned video on Insta for help).

Take out and let cool. Like really cool. Fridge cold. Or eat hot as a fondant.