Chocolate, Walnut and Porter Cake with Chocolate and Porter Sauce

Preheat the oven to 170°C.

Fruit: Roughly chop the prunes and dates and place in a medium saucepan with all the remaining ingredients. Bring to the boil then simmer for 10 minutes, stirring occasionally until most of the liquid has been absorbed. Cool for 5 minutes then transfer to a food processor and process until smooth. Set aside.

Cake: Whisk the eggs, sugar and vanilla together in a large bowl (don’t beat until thick) then whisk in the fruit puree until well combined. Combine the nuts, cocoa, mixed spice and the baking powder then stir into the egg mixture until well combined.

Pour into the tin and bake for 35 - 40 minutes or until a skewer inserted into the centre of the cake comes out with just a few damp crumbs. Cool the cake in the tin.

Chocolate syrup: Place all the ingredients in a saucepan over medium heat and stir until the chocolate has dissolved and the mixture is smooth. Simmer for 5 minutes. Cool.

To serve: Place the cake on a serving plate and dust with icing sugar. Serve with the chocolate sauce either warm or at room temperature and lashings of softly whipped cream.