Note that this cake is nearly vegan (just 1 egg and a little yoghurt) and I’ve made both the regular and the entirely vegan versions (I made some substitutions) which both came out perfectly well.

Place 100g pitted prunes (preferably from Agen) in a saucepan with 100ml Armagnac or Cognac. Warm slightly and then set aside.

Put another 100g prunes in a food processor with 60ml buttermilk or yogurt, and 60ml sunflower oil and puree. Mix in 1 egg, 30g caster sugar, 60g light brown sugar, and 40ml treacle.

In another bowl mix together 115g flour, ½ tsp baking powder, ½ tsp bicarbonate of soda, 15g cocoa powder and a pinch of salt. Fold into the prune mixture. Fold in 150g dark chocolate, chopped.

Pour into 2 small (500g) loaf pans lined with parchment (or in one larger pan either loaf or round). Now, cut each soaked prune into quarters and using your finger press them below the surface of the cake at regular intervals. Bake for 35-45 minutes at 170c.

Now make a syrup by warming together 80ml water and 80g caster sugar (stir to dissolve the sugar) to which you then add 2 tbsp Armagnac or Cognac (plus whatever was left from the soaked prunes). Once the cake is out of the oven poke a few holes in the cake using a skewer and brush over the syrup till is gets absorbed through. Let cool completely before removing from the tins.

Serve on its own, or with some sliced fruit (strawberries, cherries, orange) and some cream (clotted, creme anglaise, ice cream, etc.). Makes around 10 smallish but dense slices.

Vegan substitutions: 1 egg = ¼ cup pureed prunes, 60ml yogurt = 80ml soy cream mixed with 1 tbs lemon juice. Add an extra ½ bicarbonate of soda to the flour mixture. I’ve also discovered a fabulous soy cream which can be whipped and served just like regular cream. It’s called soyatoo. Planet Organic in London carries it as does WholeFoods in the US. I add a touch of flavouring to mask the slightly bland soy flavour (amaretto works well).