You will need 2 large baking trays lined with greaseproof paper.
Make the sponges first. Put the Tate & Lyle® Light Soft Brown Sugar, butter and Lyle’s Golden Syrup® in the bowl of a free-standing mixer and beat at high speed until pale and creamy for about 4-5 minutes, scraping down the sides once or twice.
Reduce the speed and add the eggs one at a time then increase the speed again and beat until well combined, scraping down the sides. Don’t worry if the mixture is slightly curdled as it will come back together again once you add the flour mixture.
In a separate bowl sift the flour, cocoa, bicarbonate of soda and baking powder and mix together. Add a spoonful of the flour mixture and a spoonful of the buttermilk to the creamed mixture and fold in with a large metal spoon.
Repeat until both mixtures are used up to make a thick spoonable consistency.
Preheat the oven to 200°C, Fan 180°C, 400°F, Gas 6.
Divide the mixture between the baking trays using a tablespoon to measure out 20 spoonfuls, about 6cm (2½”) in diameter, ensuring that they are well spaced apart as they will spread. Go over the tops with a teaspoon to shape them into neat rounds.
Bake on the top and middle shelves of the oven for 8-9 minutes until risen, nicely browned and the tops spring back when lightly touched. Swap the trays over halfway through.
Cool briefly then peel away from the greaseproof paper and remove to a wire rack to cool.
In a mixing bowl combine the cream cheese and peanut butter, sift over the icing sugar and beat together until well combined.
Divide the filling between half of the sponges spreading it to the edges, top with the remainder and gently squeeze together. Lightly dust with Tate & Lyle® Fairtrade Icing Sugar, arrange on a plate and serve.