Ingredients

• 450g/1lb plain flour
• plus extra for dusting
• 80g/3oz good-quality cocoa powder
• ½ tsp sea salt
• 1 tsp baking powder
• 1 tsp baking soda
• 50g/1¾oz pecan nuts
• chopped
• 115g/4oz unsalted butter
• softened
• 200g/7oz caster sugar
• 200ml/7fl oz buttermilk
• 2 large free-range eggs
• 50g/1¾oz sugar
• 10g/¼oz unsalted butter
• 120ml/4fl oz whipping cream
• ½ tsp flaked sea salt
• 200g/7fl oz caster sugar
• 20 pecan nuts
• shelled

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with non-stick baking paper.
• For the quick bread
• sift together the flour
• cocoa
• salt
• baking powder and baking soda in a medium bowl. Mix in the chopped pecan nuts.
• Melt the butter with the sugar in a pan
• then pour into a clean bowl. Add the buttermilk. Mix the eggs in
• one at a time
• beating well after each addition.
• Gradually mix the wet ingredients into the dry using your hands or a freestanding mixer. Turn the dough out on to a lightly floured surface and shape into a loaf. Score the top into portions using a knife. Place on the prepared tray and bake for 30-40 minutes
• or until the base sounds hollow when tapped. Leave to cool on a wire rack.
• For the salted caramel sauce
• in a medium saucepan
• heat the sugar over a medium heat. Do not stir it and let it slowly caramelise
• take care as the sugar will be extremely hot. It will start browning around the edges of the pan first.
• Meanwhile in another plan
• slowly warm the butter and cream.
• With the sugar pan
• gently swirl the sugar around the pan to ensure the caramel cooks evenly. Once the sugar has caramelised to a golden-brown colour
• carefully add a small amount of the cream. Take care as it will bubble vigorously. Stir constantly. Add the remaining cream
• bit by bit. Bring to a boil on a low heat and simmer for 5 minutes until the sauce becomes smooth and thick. Sprinkle in the salt and pour the sauce into a serving jug.
• For the caramelised pecans
• line a baking tray with non-stick baking paper. Dissolve the sugar in a pan to make a dark caramel. Take care as the mixture will be extremely hot. Lay the pecans on the prepared tray and carefully pour the caramel over the pecans. Leave to set.
• Top the loaf with the caramelised pecans and serve with the salted caramel sauce