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1 Preheat oven to 180°C/350°F/Gas 4.
2 Line the trays with cupcake cases.
3 Place golden syrup, butter and milk in a saucepan and stir over low heat until the mixture is melted and smooth. Do not boil. Allow to cool slightly.
4 Place the flours, sugar, baking powder, baking soda, walnuts and dates together in a large bowl.
5 Combine the melted and dry ingredients and mix well. Add the egg and mix.
6 Spoon or pipe the thick mixture into the cupcake cases until they are about two thirds full.
7 Bake for about 20–25 minutes, or until a fine skewer inserted into the centre of one cupcake comes out clean.
8 Allow to cool in the tray for 5 minutes before removing to a wire rack to cool completely.
pear and chocolate chip
What a wonderful combination – you’ll have to try it for yourself to find out just how sublime it is! If pears are not in season then try substituting with apples. Best eaten within four days.
you will need
1 Preheat oven to 160°C/320°F/Gas 3.
2 Line the trays with cupcake cases.
3 Place the butter and sugar into a pan and warm over a low heat until the butter has melted. Allow mixture to cool slightly.
4 Sift flour and ground almonds into a bowl and make a well in the centre.
5 When the melted mixture has cooled beat in the eggs, then gradually pour the cooled liquid into the well of the dry ingredients and mix until smooth.
6 Peel, core and finely chop the pears, then stir into the batter together with the chocolate.
7 Spoon the mixture into the baking cases. They should be about three quarters full.
8 Bake for about 20 minutes, or until a fine skewer inserted into the centre of one of the cupcakes comes out clean.
9 Allow to cool in the tray for 5 minutes before removing to a wire rack to cool completely.
lemon polenta
This delicious lemon cake is unusual but excitingly tangy with a wonderful texture. This recipe works well with gluten-free flour. Best eaten within four days.
you will need
1 Preheat oven to 170°C/325°F/Gas 3.
2 Line the trays with cupcake cases.
3 In a mixing bowl, beat the eggs and sugar until pale and creamy.
4 In a separate bowl, stir in the yoghurt, oil, lemon rind and 2 tablespoons (30ml) of lemon juice (reserve the remaining lemon juice for the syrup) until combined.
5 Add the yoghurt mixture into the eggs and sugar, beating continuously with a wooden spoon until smooth.
6 Sift the polenta, flour and baking powder into the batter
7 Using a jug, pour the mixture (which is fairly runny) into the paper cases. They should be about three quarters full.
8 Bake for 20 minutes, or until a skewer inserted into the centre of one of the cupcakes comes out clean.
9 Allow to cool in the tray for 5 minutes before removing to a wire rack.
10 Prick the top of the cupcakes and pour a little of the syrup over each.
lemon syrup
Place 3tbsp/45ml of caster sugar, the reserved lemon juice and 2tbsp/30ml of water into a pan. Dissolve the sugar on a low heat, then boil for a couple of minutes. Use when warm.
honey cake
A beautifully simple cake, with the flavour very much determined by the honey that you use. Best eaten within a week.
you will need