Small Choc and Nut Loaves
Suggested variations; Spiced almond mini loaf cakes Replace the chocolate chips with 1 tsp mixed spice, 1 tsp ground ginger and 1 tsp ground cinnamon. Ginger and chocolate chip mini loaf cakes Replace the almond essence with 2 tsp ground ginger and replace the flaked almonds on the top of the cakes with 75 g of chopped crystallised ginger.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole mini loaf cake tin with paper cases.
Sieve the flour and bicarbonate of soda together into a bowl.
Put the golden syrup, butter and brown sugar in a small saucepan and boil gently for 2 minutes, stirring to dissolve the sugar.
Pour the butter and sugar mixture onto the flour with the eggs, milk and almond essence and fold it all together with the chocolate chips until smooth.
Divide the mixture between the paper cases and sprinkle with the flaked almonds. Transfer the tin to the oven and bake for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.