1. Preheat oven to 190ºC conventional or 170ºC fan baked. Line the bases of 6 Texas (¾ cup /180ml) muffins pans with baking paper. Divide pecan nuts between the muffins pans.
2. Stir cream, Chelsea Soft Brown Sugar, Chelsea Golden Syrup and butter in small saucepan over medium heat, until sugar dissolves. Reduce heat and simmer 5 minutes or until sauce thickens slightly. Stir in lemon juice. Place 2 tablespoons of the mixture into each muffin pan. Reserve remaining sauce.
3. Beat butter, essence and Chelsea Caster Sugar until light and creamy. Add eggs, one at a time. Stir in sifted flours and milk. Divide between muffin pans. Place muffin pans onto an oven tray.
4. Bake for 20-25 minutes or until skewer comes out clean. Run a knife around the sides and turn out onto tray.
Enjoy, served on individual plates with extra sauce.
Tip: you can replace Chelsea Golden Syrup with Chelsea Maple Flavoured Syrup for a flavour twist.