Using a standard sweet muffin or cake batter deposit the batter into a paper-lined sponge tin
Only three quarters fill.
Using any of the Barker's Professional Patisserie Fillings pipe a criss-cross shape on top of the batter.
Bake at 180 degrees celcius or approximately 22 to 25 minutes or until golden brown in colour.
Remove from the oven and glaze with Barker's Professional Apricot Glaze.
Leave to cool.