On TV Tonight

  • 20:00 - Two Fat Ladies - Timber
  • 20:30 - Two Fat Ladies - A Day at the Races
  • 21:00 - Paul Hollywood's Bread - Soda Bread

This recipe is classed as easy

Rating 3.51 / 5 (83 votes)

Prep time:
10 min
Cook time:
25 min
Serves:
12

Half muffin, half cupcake, Rachel Allen’s recipe is an easy afternoon tea treat to rustle up

Method

1. Preheat the oven to 180C/160C fan/gas 4, and line a 12-cup muffin tray with paper cases.

2. Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy. Beat in the eggs one at a time, then tip in the chocolate and pecans and fold in with the flour to combine.

3. Divide the batter between the muffin cases, filling each case three quarters full. Bake for about 25 minutes or until golden on top and lightly springy to the touch.

4. Transfer the tin to a wire rack and brush each muffin with some of the maple syrup. Allow to cool for 5 minutes, then remove from the tin and place on the wire rack to finish cooling.

Text © Rachel Allen 2012. Photography © Philip Webb 2012.
Recipe from:


Ingredients

  • 200 g butter
  • 200 g caster sugar
  • 4 eggs
  • 100 g milk or dark chocolate, in drops or broken into pieces
  • 75 g pecans, roughly chopped
  • 200 g self-raising flour
  • 25 ml maple syrup, for the glaze

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

This was a very easy recipe to follow and tasted very nice. The cooking time needed was only about 20 minutes and the amount made 18 small cakes.

AlisonR3267 AlisonR3267  Posted 01 Dec 2012 9:36 PM