Heat the oven to 180°C/fan 160°C/gas mark 4. Grease and line two 20cm tins with baking parchment.

Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and mix in the eggs one at a time. Now fold in the flour. Then mix in the milk.

Divide the mixture between the two cake tins and bake for 25-30 mins until they’re golden, spring back when pressed, and a skewer comes out clean when inserted into the middle.

Cool in the tins for a few minutes, then turn out on a wire rack and leave to cool completely.

Meanwhile, for the icing, put the butter in a bowl and whisk for a few mins until light and fluffy. Then add the icing sugar a little at a time until smooth. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed.

When the sponges are completely cool, use half the icing to sandwich the cakes together, and spread the remainder over the top, smoothing it out with a knife. Warm the 3 tbsp of extra caramel in the microwave briefly to loosen. Then drizzle the caramel over the cake allowing some to drip down the sides. To finish scatter over the fudge pieces.