Serves: 24, Calories: 219

Ingredients

Cake:

• 3 eggs.  225
• 150g unsalted butter, softened.  1127
• 175g caster sugar.  700
• 250g plain flour.  855
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice
• 1 pinch salt
• 1 tsp vanilla extract.  17
• 250g prunes, chopped.  405
• 400ml tea, black, fairly weak
• 125g walnuts, chopped.  876

Syrup:

• 100g caster sugar.  400
• 3 tbsp (45g) golden syrup.  279
• ½ tsp vanilla extract.  8
• 1 pinch salt
• 50g unsalted butter, melted.  375

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line 12x9" Pyrex roaster.
3. Cake: In small saucepan; Stew prunes in tea until very soft and absorbed. 7 mins.
4. Meanwhile, In large mixing bowl; Stir sugar, butter and eggs together.
5. Into same bowl, stir ½ flour, bicarb and spices until combined.
6. Stir in prunes until combined.
7. Stir in ½ flour until combined.
8. Stir in vanilla and nuts to distribute.
9. Pour into dish, level, bake for 40-45 mins, until skewer comes out clean.
10. Syrup: In medium saucepan; Stir all ingredients. Gently bring to boil. Remove from heat.
11. Prick hot cake all over with skewer.
12. Pour syrup over hot cake.
13. Serve warm or cold. Try with custard, ice cream or Brandy cream.

Calories = 5267

• 5267 / 24 = 219
• 5267 / 20 = 263

Tip: Swap walnuts for almonds or use a mix.

Tip: Mix 30ml Brandy in to syrup before pouring over cake.