Using a standard sweet muffin or cake batter deposit into a paper-lined sponge tin.
Only three quarters fill.
Using Barker’s Chocolate Classic Creme pipe a swirl shape on top of the batter.
Sprinkle a crumble topping on top of the Classic Creme (not too much crumble).
Bake at 180°C for approximately 22 to 25 minutes or until golden brown in colour.
Remove from the oven and cool.
Note: Make sure the cake or muffin batter is not too runny.