• 300 g (10 oz) self-raising flour
  • 1 teaspoon baking powder
  • 125 g (4 oz) soft brown sugar
  • 1 egg
  • 50 ml (2 fl oz) maple syrup
  • 250 ml (8 fl oz) milk
  • 50 g (2 oz) unsalted butter, melted
  • 125 g (4 oz) white chocolate, finely chopped
  • 75 g (3 oz) pecan nuts, coarsely chopped
  • chopped pecans
  • chopped white chocolate

Sift the flour and baking powder into a mixing bowl and stir in the sugar. Beat together the egg, maple syrup, milk and melted butter and beat into the dry ingredients until mixed. Fold in the chocolate and pecan nuts.

Divide the mixture evenly among 8 paper cake cases arranged in a 12-hole deep muffin tin and top with some extra chopped nuts and chocolate. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until risen and golden. Transfer to a wire rack to cool.

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