· Preheat oven to 190°C

· Lightly grease with baking spray or melted butter a standard 12-cup muffin tray.

· To make Walnut Topping: Into a medium bowl place brown sugar, walnuts, cinnamon and first measure melted butter. Using your fingertips rub mixture together to form a moist crumble, being careful not to overwork the mix.

· Into a second bowl place egg, second measure butter, yoghurt and sugar. Whisk gently to combine.

· Sift flour and baking powder into egg mixture and gently fold together till just combined.

· Spoon batter evenly into prepared muffin tray. Batter will only come to just below half-way up the sides of muffin tins. {Don't forget this is a tea cake not a muffin!} Using back of a tablespoon make an indentation in centre of unbaked tea cake. Place 1 tablespoon of Walnut Topping into each indentation and sprinkle the remaining half-tablespoon over the top.

· Place into preheated oven and bake for 10 minutes or till tea cake topping is golden and edges of tea cakes bounce back when gently prodded. The tea cakes will appear pale.

· If you wish serve warm, or cool and store in an airtight container in a cool place (but not refrigerator) till the next day.

· Accompany with Plum Cream.

(makes 400ml, enough to accompany 12 tea cakes)

A jam chunky with fruit is required for this recipe. We love to use our own Black Doris Plum Jam in this recipe. Serve Plum Cream in a bowl alongside tea cakes.

· Pour cream into a medium bowl and whisk till soft peaks form.

· Add jam and fold gently into cream, being careful so as not to over-beat the cream.

· Serve immediately or store covered in refrigerator for up to one day.