• 125 g (4 oz) plain flour
  • 200 g (7 oz) self-raising flour
  • ½ teaspoon baking powder
  • 125 g (4 oz) white chocolate, coarsely grated or chopped
  • ½ teaspoon bicarbonate of soda
  • 200 g (7 oz) golden caster sugar
  • rind of 1 lemon, finely grated
  • 200 g (7 oz) butter, melted
  • 3 large eggs
  • 125 ml (4 fl oz) soured cream
  • 1 teaspoon vanilla extract
  • 125 ml (4 fl oz) sweet dessert wine
  • icing sugar, for dusting

Sift both flours and the baking powder into a large bowl. Add the white chocolate, bicarbonate of soda, sugar and lemon rind and mix everything together.

Mix together the butter, eggs, cream and vanilla extract in a large jug. Pour the wet ingredients on to the dry ingredients and stir together to combine.

Line a 12-hole muffin tin with paper muffin cases. Spoon the mixture into the cases and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes until risen, firm, pale golden and a cocktail stick comes out clean when it is inserted into the centre of a muffin.

Loosen the muffins with a palette knife and cool on a wire rack. Pierce the muffins several times with a cocktail stick and pour over the sweet wine. Dust with icing sugar to serve.

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