- 175g (3/4 cup) butter
- 125g (2/3 cup) dark brown sugar
- 200g (2/3 cup) golden syrup
- 200g (2/3 cup) black treacle OR molasses
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon ancho chili powder (to taste)
- 1 1/4 teaspoons bicarbonate of soda
- 2 tablespoons warm water
- 2 eggs
- 250ml (1 cup) milk
- 275g (2 cups) plain flour
- 40g (1/3 cup) cocoa
- 175g (1 cup) chocolate chips (preferably dark)
Level of difficulty Average
Cooking time 60mins
Preheat oven to 170C and either use baking paper to line the bottom and sides of a roasting tin approx 30x20x5cm deep, or use a foil mould.
In a large saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon, chili and ground ginger.
In a cup dissolve the bicarb of soda in the water.
Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix.
Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes-1 hour until risen and firm. It will be slightly damp underneath the set top which is the way you want it.
Remove to a wire rack and let cool in the tin. Once cool, remove and slice in half with a serrated knife and make lemon frosting to fill and cherry marshmallow fondant to cover.