Toffee Topped Cakes
|Whole wheat flour||8 Ounce (225 Gram, Plain)|
|Baking powder||1 Teaspoon|
|Soft light brown sugar||4 Ounce (115 Gram)|
|Chopped dates||4 Ounce (115 Gram)|
|Walnuts||3 Ounce, chopped (85 Gram)|
|Well beaten eggs||2|
|Soft brown sugar||3 Ounce (85 Gram)|
|Margarine||1 1⁄2 Ounce (40 Gram)|
|Single cream||2 Tablespoon|
|Chopped walnuts||2 Ounce (55 Gram)|
Combine the flour, baking powder and sugar in a large bowl.
Rub the margarine until it resembles fine breadcrumbs.
Stir in the dates and walnuts, then the beaten eggs until it is a soft dropping consistency.
You may need to add the milk if it isn't soft enough.
Place 16 bun cases in a bun tin and divide the mixture evenly between these cases.
Bake in the centre of a hot oven for almost 30 minutes or until well risen and firm to the touch.
Remove from the oven then cool on a tray.
Prepare the topping only when the cakes have cooled, because the topping will set quickly then the nuts won't stick to the top.
Combine the sugar, margarine and cream together in a small saucepan.
Bring to the boil stirring gently all the time for about 3 minutes or until it has darkened slightly.
Spoon a little topping over the buns and let it drizzle over the sides then quickly turn and dip into the chopped walnuts.
Leave to set completely.