filling each cup just below the top edge. Top with the sugar-cornflower mixture. Bake for approximately 25-35 minutes or until a wooden pick inserted in the center of the tea cake comes out clean.

Add the sifted green tea powder and mix until smooth. Add this back into the main cake batter and stir until just combined. Spoon one-half of the green tea batter into the prepared pan(s).

Over the last few weeks, John Torode has treated us to stunning scenery and fabulous food by taking us on an incredible road trip around Northumberland. On the final stop of his tour of England ...