Damson and chocolate tea cake

Serves 10

500g damsons, stoned and roughly chopped, reserving 2 for decoration 140g dark chocolate, broken into small pieces butter for greasing 120g light brown sugar 1 egg 240g self-raising flour pinch of sea salt

Preheat the oven to 180°C/gas mark 4. Grease and line a 1kg loaf tin. In a large bowl, sprinkle the damsons with the sugar and leave to stand for 15 mins. Place the chocolate pieces in a heatproof bowl. Gently simmer a pan of water, then place the bowl on top, taking care not to let it touch the water. Stir occasionally until the chocolate has melted. Remove from the heat and stir further until smooth. Beat the egg into the damson and sugar mixture, followed by the chocolate, then stir in the flour and salt, mixing thoroughly. Transfer the mixture to the prepared tin and level out the top with the back of a spoon. Bake for 1 hr until a metal skewer inserted into the middle comes out clean. Allow to cool, then slice and serve.