Chilli Chocolate Bundt Cake

Course: sweet treat Prep: 15 mins Cook: 40-45 mins Serves: 8-10

180 g (6¼ oz) butter, softened, plus extra for greasing

200 g (7 oz) pack Crazy Jack Soft Prunes

225 g (8 oz) caster sugar 1 red chilli, chopped finely

3 medium eggs

175 g (6 oz) self raising flour

1 tsp baking powder

75 g (2½ oz) Crazy Jack Ground Almonds

50 g (1¾ oz) cocoa powder

1 tbs chilli infused oil For the Chocolate Sauce: 100 g (3½ oz) plain chocolate, chopped

50 g (1¾ oz) butter

2 tbs golden syrup

100 ml (3½ fl oz) double cream

1 tbs chilli infused oil

1 Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4.

Butter a 25 cm/1.5 litre

(10 in/2¾ pt) bundt tin well and dust with flour.

2 Place the prunes and 2 tablespoons of boiling water in a food processor and blitz to a purée.

3 Place the butter, sugar and chilli in a large bowl and whisk until pale and fluffy. Beat in the eggs, one at a time, and then mix in the prune purée.

4 Mix together the flour, baking powder, almonds and cocoa in a bowl and fold into the butter mixture. Spoon into the prepared tin and bake for 40 to 45 minutes until a skewer comes out clean. Allow to cool slightly in the tin before removing.

5 Place all the chocolate sauce ingredients in a bowl over a saucepan of simmering water and allow to melt. Pour some over the cake and serve the rest in a small bowl.