Recipe credit goes to Perfect Baking by Paragon Publishing, and image credit goes to a blog I found on Google images.
Makes 9 Squares.
4oz/115g butter, plus extra for greasing
8 oz/225g/generous 1 cup brown sugar
1 egg yolk
5 oz/150 g/1 cup self-rising flour
1 tsp ground cinnamon
3oz/85g/generous 1/2 cup coarsely chopped walnuts
1. Place the butter and sugar in a pan over low heat and stir until the sugar has dissolved. Cook, stirring, for an additional 1 minute. The mixtre will bubble slightly, but do not let it boil. Let cool for ten minutes.
2. Stir the egg and egg yolk into the mixture. Sift in the flour and cinnamom, add the nuts, and stir until just blended. Pour the ccake batter into a greasted and base-lined 7-inch/18cm square cake pan, then bake in a preheated oven, 350 f/180 c, for 20-25 minutes. or until springy in the center and a skewer inserted into the center of the cake comes out clean.
3. Let cool in the pan for a few minutes, then run a knife round the edge of the cake to loosen it. Turn the cake out onto a wire rack and peel off the paper. Let cool completely. When cold, cut into squares.