Sticky chocolate cake

Chocolate chips have the virtue of melting quickly, but you can use any dark chocolate of your choice. If using a bar, it saves mess to break it up while still wrapped, by smashing down a few times on your work surface, then simply tip the rubble into the saucepan.

SERVES 8 PREP 10 mins COOK 45-55 mins EASY V

125g butter

100g dark chocolate chips or a bar

340g jar of marmalade 150g caster sugar

2 eggs

150g self raising flour

1 Heat oven to 180C/160C fan/gas 4 and line a loose-based 20cm cake tin with baking parchment. Put the butter and chocolate in a medium saucepan and heat gently, stirring all the time, until melted.

2 Put 2-3 tbsp of the marmalade in a small bowl and set aside. Of the heat, stir in the rest of the marmalade and the sugar, and mix well, then break in the eggs and mix again. Finally, stir in the four in three batches, folding lightly until combined. Scrape into the tin and smooth the top.

3 Bake for 45-55 mins, rotating the tin halfway through so it bakes evenly. Keep an eye on it in the later stages as (depending on your marmalade) there may be a tendency for the top to scorch. If it starts to get a little dark, tent loosely with a sheet of foil. 4 The cake is cooked when the centre is frm when gently touched, and a skewer inserted in the centre comes out with a very few crumbs attached, like a brownie. 5 Allow to cool for 10 mins, then turn out and leave to cool right-side-up on a wire rack. Heat the reserved marmalade in the microwave until runny, then brush all over the cake to glaze. Leave to cool before serving.

PER SERVING 462 kcals • fat 20g • saturates 12g • carbs 66g • sugars 50g • fibre 2g • protein 5g • salt 0.6g