¾ cup butter

1 cup soft brown sugar

3 eggs

1 ¼ cups self-raising flour

2 tbsp cocoa

2 tbsp milk

2 tbsp cinnamon

18 pecan nuts

Cream butter and sugar until light and fluffy, then add eggs one by one, mixing in well.

Fold in the sifted flour, cocoa, cinnamon and milk.

Pour mix into a cake tin, and sprinkle the pecan nuts around the top with a little extra cinnamon.

Bake at 180C for about 1 hour until just firm to touch.

For best results on a barbecue, use a small muffin tray or similar, placing a teaspoon or so in each hole. These mini cakes will cook in about ten minutes and are a different and cute treat for dessert.