Ingredients

· 75g walnuts

· 175g plain flour

· ¼ tsp baking powder

· ¼ tsp bicarbonate of soda

· 2tbsp malted milk powder

· Pinch of salt

· 175g butter

· 225g moist brown sugar

· 3 lightly beaten eggs

· 2tsp vanilla extract

· 75g halved Maltesers

· 175ml double cream

· 1tbsp maple syrup

· 125g (56-68 per cent) dark chocolate

· 125g milk chocolate

· 125g butter

Method

Preheat oven 170°C. Lightly toast walnuts for about five minutes. Roughly chop and leave to cool. Sift together flour, baking powder, bicarbonate of soda, malted milk powder and salt. In a separate bowl, cream butter and sugar until pale and light. Gradually, add eggs and vanilla extract. Fold in dry ingredients until well mixed, add Maltesers and walnuts. Bake in a 9-inch square tray, greased and lined, on the middle shelf for 20-25 minutes, then leave to cool. Heat double cream and maple syrup together until just boiling. Pour over dark chocolate and milk chocolate. Add butter and leave to melt. Stir until smooth. Remove from the traybake from pan and spread chocolate on top before serving.