INGREDIENTS (makes 8-10 slices)

125g unsalted butter, plus extra for greasing the tin; 250g self-raising flour, plus extra for flouring the tin; 60g walnuts, chopped; 30g cornflour; 3tsp baking powder; 1tsp salt; 4 eggs; 200ml whole milk; 200ml dark rum; 1tbsp vanilla extract; 6tbsp veg

METHOD:

1. Preheat the oven to 180°C/160°C fan/gas 4.

2. Grease and flour a 27cm bundt pan or fluted cake tin and sprinkle the bottom with the chopped walnuts.

3. In a bowl, combine the self-raising flour, cornflour, baking powder and salt.

4. In a separate bowl, whisk the eggs, milk, rum, vanilla extract and three tablespoons of the vegetable oil.

5. Cream the sugar and butter until pale and fluffy. Slowly add the dry ingredients and the remaining three tablespoons of vegetable oil and continue to mix for a few minutes until the mixture looks like sand. Add the instant pudding mix and egg mixture, scraping any mixture from the sides back down into the bowl with a spatula, and mix again until well combined. The batter should be thin and smooth.

6. Pour the batter into the bundt tin and bake for 50-60 minutes, until an inserted skewer comes out clean.

7. For the rum syrup: In a pan on medium-high heat, combine the butter, water, sugar and salt an, stirring, until the butter melts and the sugar has dissolved. Bring to the boil, then simmer for 10 minutes. Remove from the heat and slowly stir in the rum. Set aside to cool.

8. Remove the cake from the oven and let it rest in the tin for 10 minutes. Loosen slightly (inverting it onto a plate works best), then place it back in the tin. Poke several holes into the top with a skewer to help the syrup seep in, then slowly pour half of the rum syrup over the cake. Let it stand for 15-20 minutes, then invert onto a serving plate and slowly pour the remaining syrup over the cake until it is all absorbed.

9. Serve with a dollop of creme fraîche or ice cream.