Makes 12

INGREDIENTS

450g/1lb/4 cups strong white flour
2.5ml/1/2 tsp ground cinnamon
50g/2oz/4 tbsp unsalted butter, chopped
50g/2oz/1/4 cup caster sugar
1 sachet easy-blend dried yeast
1 egg yolk
120g/4fl oz/1/2 cup water
60ml/4 tbsp milk
45ml/3 tbsp maple syrup, to finish

For the filling:
40g/1/1/2 oz/3 tbsp unsalted butter, melted
50g/2oz/1/4 packed cup light muscovado sugar
175g/6oz/1 cup plain chocolate chips
75g/3oz/3/4 cup chopped walnuts
[ad]

CHOCOLATE, MAPLE AND WALNUT SWIRLS

Grease a deep 23cm/9in springform cake tin. Sift the flour and cinnamon into a bowl, then rub in the butter until the mixture resembles coarse breadcrumbs.

Stir in the sugar and yeast. In a jug, beat the egg yolk, with the water and milk, then stir into the dry ingredients to make a soft dough.

Knead until smooth, then roll out to about 40 x 30cm/16 x 12in. Brush with melted butter.

To make the filling, sprinkle with the muscovado sugar, plain chocolate chips and chopped walnuts.

Roll up the dough from a long side like a Swiss roll, then cut into 12 thick even-size slices.

Pack the slices closely together in] the prepared cake tin. Cover and leave in a warm place for 1/1/2 hours, I until well risen and springy to the touch. Preheat the oven to 220°C/ 425°F/Gas 7.

Bake for 30-35 minutes, until well risen, golden brown and firm. Remove from the tin and transfer to a wire rack. To finish, spoon the maple syrup over the cake. Pull the pieces apart to serve.

Cook’s Tip:
The amount of liquid added to the dry ingredients may have! to be adjusted slightly as some flours absorb more liquid than others.