Here's one of our all time favourites - it's based on Nigella Lawson's Chocolate Raspberry Pudding Cake from her first book "How to Eat". This is a very runny mixture and it can leak through the bottom of the tin. We recommend you line the base and sides with baking paper to prevent any leaks from the tin ... easier than cleaning the oven later, as we had to!!!
RASPBERRY CHOCOLATE PUDDING CAKE
185g self raising flour
30g cocoa powder
250g unsalted butter
1 tablespoon liqueur (raspberry or other)
95g caster sugar
95g dark brown sugar
250g dark chocolate
185ml black coffee and 185 ml water (or 370ml water with 2 teaspoons instant coffee)
2 eggs, lightly beaten
250g Orchard Gold raspberries
Preheat the oven to 180oC. Butter a 22-23cm spring-sided cake tin and line the base and sides with one piece of baking paper - to prevent leaks.
Sift the flour and cocoa powder together in a bowl and set aside.
In a heavy-based saucepan place the butter, liqueur, sugars, chocolate, coffee and water and stir over a low heat until everything is melted and is glossy, smooth and thick.
Stir this mixture into the sifted flour and cocoa. Beat well until all smooth and glossy, then beat in the eggs. This will be runny - its meant to be! The chocolate sets as it cooks and then cools.
Pour about half the mixture into the prepared tin, cover with the raspberries, then pour the rest of the mixture over the top. If necessary poke the raspberries back down under the cake batter.
Put into the preheated oven and bake for 50-55 minutes. It will still be moist when cooked so a skewer will not come out clean. When it is cooked the top will be firm and probably slightly cracked. Remove from the oven and put on a rack. Leave in the tin for 15 minutes, then turn out.
Dust with a little icing sugar, serve with raspberry compote and ice cream or creme fraiche.
Other Orchard Gold berries can be used in this recipe - try Orchard Gold Super Fruits (blueberries, blackcurrants and raspberries) or Orchard Gold Blueberries.