Dam­son and choco­late tea cake

Landscape (UK) - - Garden -

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.

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