Adapted from
The Joys of Baking: Recipes and Stories for a Sweet Life by Samantha Seneviratne
One tip: If you have low-fat milk on hand, you don't need to go out and buy whole milk just to make this cake. Since the topping only calls for 1/4 cup (60ml) of cream, you'll likely have some leftover cream if you've gone out and bought a carton or bottle. So you can mix some of that cream in 50:50 proportions with low-fat milk to approximate whole milk.
Another tip from a reader, who used a
silicone cake mold (which I don't own) and said the cake slipped out of the mold easily and the sides didn't get too dark.