• ½ c each of prunes, dried apricots and walnuts (chopped)
• ¾ c flour
• 3 large eggs
• 1 c brown sugar
• 1 tsp baking powder
• ½ tsp salt

Preheat the oven to 180 C and grease a small cake tin.

Into a bowl place the dried fruit and nuts and set aside.  Beat the eggs and gradually beat in the sugar until it is really thick.  Fold in the dry ingredients and spread the mixture into the tin.  Press the dried fruit and nuts into the batter and bake until golden.    When cool cut into slabs or wedges.  This cake can be stored for several days in an airtight container – if it lasts that long!

• 350 g dark chocolate (chopped)
• 50 g soft butter
• 150 g caster sugar
• 4 eggs
• 2 tbsp plain flour

Grease six ramekins and place on a baking tray.  Put the chocolate in a heatproof bowl and set over a saucepan of simmering water until it is melted.  Beat the butter and sugar until it is fluffy, then with the mixer still going gradually add the eggs.  Add the flour and ensure all the ingredients are well combined.  Add the chocolate and beat to a smooth paste.  Divide into the ramekin dishes and set them aside until you are ready to cook them.

To cook, preheat the oven to 180C and then cook for 18-20 mins until gooey in the middle and the outside edge is cooked to about 1 cm.

When cooked serve immediately and serve with cream or icecream.  Yum!