Really really good recipe!
I ran out of light brown sugar so I used Muscavado sugar.
The oven temperature was too low. I did 30 min at 160°, had a crust but it was liquid underneath. Then I put the oven up to 190 and left it for another 30 min. That worked.
It's not too sweet, it's spongy, we absolutely loved it and we will make it again!
