This is an original recipe as prepared by Charles Spiteri & Kaya Leonardi during the Family Cooking Competition as held at Kwalita Malta 2018.

All you will need is:

Lamb Brand Self Raising Flour, 225g

Lamb Brand Castor Sugar, 225g

Lamb Brand Pulses Mix, 1 pkt

Lamb Brand Baking Powder, 1tsp.

Lamb Brand Table Salt, pinch

Rayner's Vanilla Essence, 1tbsp.

Margarine, 225g

Milk, 75ml

Eggs, 5

For Decoration:

Lamb Brand Topping Mix

Lamb Brand Dark Chocolate Flakes

1. Heat the oven to 180°C (gas mark 4). Lightly grease a 28cm round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin .Boil the pulses with four spoons of sugar until soft .Drain pulses and let It cool. 
2. Put all the ingredients into a large mixing bowl and beat with a hand-held mixer for 5 minute, until combined. It's important not to beat the batter too much - just long enough to make it smooth. 
3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean. 
4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.