Toffee Nut Drizzle Cake

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4, butter the cake tin and dust with flour.

For the cake mixture, melt the chocolate in a bowl over hot water, then leave to cool.

Cream the butter and sugar together until foamy. Gradually beat in the eggs and stir in the chocolate.

Mix together the flour, cocoa, baking powder and almonds and fold into the butter mixture together with the milk. Spoon the mixture into the tin, smooth the top flat and bake in the oven for around 40 minutes (test with a cocktail stick). Leave to cool in the tin.

For the caramel, melt the sugar with 3-4 tbsp water, then caramelise without stirring until dark golden. Remove from the heat and carefully pour in the cream. Reduce, stirring, until it is has a thick pouring texture. Remove from the heat and stir in the nuts and cranberries, then leave to cool.