• • 30g sultanas
  • • 30g dried apricots
  • • 30g dates
  • • 1 teaspoon baking powder
  • • 140g self-raising flour
  • • 30g muscovado sugar
  • • 1 tablespoon golden syrup
  • • 1 large egg
  • • 30g melted butter
  • • 140ml hot water
  • for the chocolate topping
  • • 40g butter
  • • 40g caster sugar
  • • 40g plain chocolate
  • • 70ml double cream

Preheat the oven to 200ºC/400ºF/gas 6. In a food processor, blitz the sultanas, apricots, dates, baking powder and a little of the flour (just enough to stop the sticking to the blades). If you don’t have a food processor, you can chop it very finely. Put this mixture into a bowl with the muscovado sugar, the golden syrup, the egg and the melted butter and stir together. Then add the very hot water and the remaining flour and mix well with a whisk, and place on a baking tray. Bake in the preheated oven for about 15 minutes.


Meanwhile, melt all the chocolate topping ingredients in a saucepan and bubble for a while until darkened in color slightly. Remove from the heat and let the sauce cool until it thickens. Then spread on top of the cake.