Cranberries start to appear in the shops towards the end of November just in time for the holiday season, make the most of this shiny, slightly tart red berry, there’s more to it than just cranberry sauce.

This sweet and sticky slice has a gorgeous topping of tart cranberries and crunchy walnuts, delicious as a pudding with cream or custard or just with a cup of tea.

For the topping

25g butter

75g granulated sugar

250g fresh cranberries

50g walnuts, chopped coarsely

For the cake

75g self – raising flour

2tbs cocoa powder

¼ tsp baking powder

½ tsp ground allspice

3 medium eggs

75g caster sugar

1tbs vegetable oil

Method

Preheat the oven to 180c, gas 4, 350f. Line the base and sides of a 23ms round lose – bottomed cake tin with non – stick baking paper. 

Smear the paper with the butter, and then sprinkle 1tbs of the granulated sugar evenly over the base and sides of the tin, mix the remainder of the sugar with the cranberries and walnuts and scatter over the base of the tin.

To make the cake, sieve together the flour, cocoa powder, baking powder and spice into a bowl.

Whisk the eggs and sugar together in a bowl set over a pan of simmering water. Keep whisking until a trail is left on the surface from the eaters. It is really important to spend the time whisking the eggs and sugar until the mixture is really mousse; light and foamy.

Using a metal spoon fold in the flour in batches, taking care not to knock the air out of the egg mixture, finally, trickle and fold in the oil.

Pour the cake mixture into the tin. Place on a baking sheet and bake for 40 minutes or until the cake is springy to touch and a skewer inserted in the centre comes out clean. 

Cool for 10 minutes before turning the cake out on to a cooling rack and removing the paper lining.

This is more of a slice than a cake so don’t be worried that it has not risen a lot to look like a cake.