Chocolate raspberry pudding cake

Serves 8

• 185g self-raising flour
• 30g cocoa powder
• 250g unsalted butter
• 2 tbsp cr eme de framboise
• 95g caster sugar
• 95g muscovado sugar
• 250g good dark chocolate such as Valrhona
• 2 eggs
• 250g raspberries

Step 1
If you have any left, wrap it in foil and heat it up in the oven, or warm it up a slice at a time in the microwave before eating it.

Step 2
Use fresh raspberries or well-thawed frozen ones, adding more if frozen.

Step 3
Just replace the raspberry liqueur with a tablespoon or so of dark rum and serve with coffee ice-cream.

Step 4
Preheat the oven to 180C/gas mark 4.

Step 5
Butter a 22-23cm spring-sided cake tin and line the base with baking parchment.

Step 6
Sift the flour and cocoa powder together in a bowl, and set aside.

Step 7
Put the butter, framboise, sugars, chocolate, coffee and water in a thick-bottomed saucepan and stir over low heat until everything melts and is thickly, glossily smooth.

Step 8
Stir this mixture into the sifted flour and cocoa.

Step 9
Beat well until all smooth and glossy again, then beat in the eggs.

Step 10
Pour into the prepared tin until you have covered the base with about 2cm of the mixture and then cover with raspberries and pour the rest of the mixture on top.

Step 11
You may have to push some of the raspberries back under the cake batter by hand.

Step 12
Put into the preheated oven and bake for 40-45 minutes.

Step 13
When it’s ready, take the cake out of the oven and put on a rack.

Step 14
Leave in the tin for 15 minutes and then turn out.

Step 15
When you’re just about to eat, dust with a little icing sugar pushed through a tea strainer.

Step 16
Serve with lots more fresh raspberries and Greek yogurt, whipped double cream or creme fraiche.