Banoffee peanut butter cake

Preheat the oven to 180˚C, gas mark 4. Grease and line the base of 2 x 20cm sandwich tins. Toast the peanuts in a dry pan over a medium-high heat, tossing regularly, until golden (about 4-5 minutes). Set aside and wipe the pan clean. Gently heat 75g honey and 75g muscovado sugar in the pan until dissolved. Cook over a medium-high heat, without stirring, for another 2-3 minutes, until you have a rich, golden caramel. Toss in the nuts, coating them with the warm caramel, then pour onto a sheet of baking parchment. Allow to cool completely, then chop, blitz in a food processor or bash with a rolling pin in a sealed sandwich bag until coarsely ground.

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