This brown sugar prosperity cake is our take on the traditional Chinese New Year steamed sponge, Fat goh, which symbolises good luck and a prosperous year ahead. Light, fluffy, and with a little whiskey running through, it’s served with a rich butterscotch sauce that uses the same ingredients as the cake itself. Steaming is the secret to its tender texture—no fancy equipment needed, just a pan of boiling water and some small mugs or pudding moulds. A fusion of Chinese tradition and British comfort, it’s a simple, delicious dessert that’s perfect for sharing, whether you're celebrating or just hoping for a little extra luck.
For the cakes | |
140g | plain flour |
1 ½ tsp | baking powder |
½ tsp | flaked sea salt |
180g | unsalted butter, at room temperature plus 10g for the moulds |
180g | dark brown sugar |
30g | ground almonds |
3 | eggs |
2 tbsp | double cream |
1 tbsp | whiskey |
For the butterscotch sauce | |
60g | unsalted butter |
130g | dark brown sugar |
110ml | double cream |
½ tsp | flaked sea salt |
1 tbsp | whiskey |
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