Step 1For the cake: Pre heat the oven to 180C. Take a loaf tin approx. 24cm in length and approx. 15cm in width and line with baking paper.
Step 2In a bowl add the sugar, butter and vanilla essence, mix together to form a light ; fluffy mixture, slowly add the eggs one by one making sure to mix well before adding the next.
Step 3Sieve the flour and mix into the creamed butter and sugar.
Step 4Roughly chop the chestnuts and lightly mash the bananas and mix through the cake mix.
Step 5Spoon the mixture into the pre lined cake tin and cook for 30 -40 minutes. When cooked leave to cool fully on a wire rack before icing.
Step 6For the icing: Take a pan and put it on the heat, add the soft brown sugar and heat until caramelised. Whisk in 15g of the butter until a caramel forms.
Step 7Slowly and carefully stir in the cream until it all comes together again. Set aside and leave to cool fully.
Step 8In a bowl whisk the remaining 100g of butter with the butterscotch until white and fluffy, sieve in the icing sugar and slowly stir into the butter.
Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.