Preheat the oven to gas 3/160c
Prepare a regular sized bundt tin – 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
Cream the butter and sugars until pale and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, measure out the flour, bicarbonate of soda and ginger.
Pour the yoghurt into a jug, and add the golden syrup and vanilla extract. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. Stir in the ground nuts.
Give everything a quick mix on a low speed for about 10 seconds. Pour the mix into your prepared tin.
Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
Leave the cake to cool for ten minutes before removing from the tin. When completely cool, tip the tinned caramel into a microwavable jug, and heat until runny. Tip it over your cake in a frivolous fashion, like you’ve had one too many Bucks Fizz. Gravity will do the rest.
Decorate with whole pecans and marvel at folks’ reactions.
