Chocolate Fudge Cake

• 4oz/120g golden syrup
• 4oz/120g soft brown sugar
• 4oz/120g margarine
• 6oz/180g self raising flour
• 2oz/60g cocoa powder
• 1 egg
• 1/4 pint/145ml milk

For the icing

• 2oz/60g margarine
• 7oz/150g icing sugar
• 1oz/30g cocoa powder
• 2 tblsp boiling water
• 1 tblsp milk

Melt the sugar, syrup, margarine in the microwave (start off on high for 30 seconds and see how it goes).

Once all melted together, mix well and then slowly add rest of ingredients, adding the flour and cocoa powder bit by bit and mixing well.

Once cake mix is smooth and combined pour into a greased plastic/silicone mould (I use a tupperware ring mould which is ace but this kind of thing would work as well, a ring mould is the best shape for it).

Cook in microwave for 4 1/4 mins on high, until the cake mix is just cooked, don't overcook it as the cake will carry on cooking even when you remove it from the microwave.

Let the cake stand for at least 10 minutes, until it starts to shrink away from the mould sides. The turn out onto a plate and leave to cool.

Whilst cake is cooling put all icing ingredients into a jug and melt in microwave for 15 seconds, then mix together and give 10 seconds more in the microwave. Mix again and allow to cool.

Once cake cool, ice with fudge frosting.

When eating, either serve hot or cold, for hot, cut a chunk and put in microwave for 20 seconds on high and icing will turn into fudge sauce.

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