Sticky Chocolate Cake Ingredients: 100g / 4oz soft brown sugar 100g / 4oz margarine or butter 100g / 4oz golden syrup 150g / 6oz plain flour 1 tbsp cocoa powder (not drinking chocolate) 1 tsp vanilla essence for chocolate cake 1 egg 1 tsp bicarbonate of soda 125ml / 5fl oz milk Method: Preheat the oven to 1600C / Gas 2 and prepare a 2lb loaf tin by greasing the sides and placing greaseproof or baking paper on the base. Melt the sugar, syrup and marge together in a large saucepan over a low heat and remove when melted. Mix the flour and cocoa together and stir in with a wooden spoon. Add the egg and vanilla essence and beat well. Heat the milk slightly (e.g. in the microwave), and stir the bicarb into it before quickly adding it to the mix in the pan and stirring in well. Pour the mix into the prepared tin and bake for approx 40mins or until a knife inserted into the middle comes out clean. Cool on a wire rack, the top will start off dry and crusty, but will soon become sticky as the sugar soaks up moisture from the air. For this reason it is best to leave it for a day, in a cake tin, for this to develop.