Somehow, Cinnamon Oysters had by-passed me. If you had asked me what they were a year ago, I would have said “no idea, but whatever it was it sounds disgusting”.

Let me tell you, they are nothing but divine spongy cakes of goodness. I discovered how wonderful they were when I attended a High Tea at Kaituna Homestead – Penelope makes the most wonderful high tea.

Well, a friend announced she wanted to host an afternoon tea, so I thought this was my opportunity to attempt to make cinnamon oysters.

• Here’s the recipe that I used – it was on the Cuisine Magazine website.

But firstly, I had to get the correct equipment. If you want them to have the round top you need to secure yourself the proper patty pans. I bought mine from Total Food Equipment.

These are the proper oyster tins or patty pans. They should be greased lightly with butter and then dusted with sifted flour and caster sugar.

At this point I am carefully folding in the dry ingredients (having beaten the eggs, caster sugar and golden syrup for quite some time).

Fresh from the oven. I let them cool for a bit, then gingerly lifted them with a knife from the pan.

I put a little bit of pink food colouring in my cream to make them look pretty.

Now to finish off, I dusted with icing sugar:

They went down a treat at the high tea I attended. I think they might just be a regular in my baking repertoire!