170g unsalted butter, at room temperature

60 g light brown sugar

110 g pecans, chopped in very large pieces

1x packet puff pastry

For the filling

2 tbsp unsalted butter, melted and cooled

120 g light brown sugar

3 tsp cinnamon

200 g raisins

1.    Preheat the oven to 200C/gas 6. Place a 12-cup muffin tin on a baking sheet lined with parchment paper.

2. Combine the butter and brown sugar with a mixer. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Sprinkle the pecans evenly over the 12 muffin cups.

3. For the filling: lightly flour work surface. Roll out pastry. Brush with the melted butter and sprinkle on the cinnamon, sugar and raisins. Roll up like a swiss roll and cut into 12 pieces. Place on in each of the holes on the muffin tin

5. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and allow to cool completely.