Preparation time 15 minutesIngredients:
• 100g (4oz) butter
• 200g (7oz) self-raising flour
• 25g (1oz) cocoa power
• 100g (4oz) soft brown sugar
• 100g (4oz) glace cherries, washed and halved
• 100g (4oz) assorted nuts, coarsely chopped
• 1egg, beaten
• 1tsp golden syrup
• 150ml (1/4pt) milk and water, mixed half and half
Ingredients for the Top:
• 100g (4oz) glace cherries, halved
• A few whole nuts
Preparation:
1. Grease an 18cm (7in.) cake tin and line the base with greased greaseproof paper. Set the oven to 180°C/350°F?Gas Mark 4.
2. Rub the butter into the flour, using the fingertips, until the mixture resembles fine breadcrumbs.
3. Sift in to cocoa power and add the sugar, 100g (4oz) cherries and mixed nuts.
4. Bind the mixture with the beaten egg, golden syrup and enough of the milk and water to form a consistency that will fall easily when lifted with a spoon.
5. Turn the mixture into the prepared tin and arrange the halved cherries and nuts on the top. Bake for 1-1 and 1/2hours, or until a skewer will emerge dry when stuck into the middle. Cool on a wire rack.
This recipe was published in 'Little books of delight Chocolate Cakes - p12'
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