1 Grease and flour Bundt tin or Kugelhopf mould 22 cm diameter (i tend to use cocoa here too)

2 preheat oven to 180C (160 for fan ovens)

3 drain cherries in a sieve thoroughly

4 mix flour, pudding mix (or cocoa) and baking powder in a bowl.

5 add sugar, vanilla sugar, eggs, cooking oil and butter milk and whisk with an electric hand whisk on low setting breifly then onhigh until you get a smooth mixture (starting on a lower setting helps stop the flour flying out the bowl!)

6 fold in the chocolate and cherries

7 put mixture into baking tin/mould and place in bottom third of hot oven and bake for 70 mins

8 rest cake after cooking in mould for approximately 10 mins, then remove from tin and leave to cool.

9 melt chocolate over a bain-maries and pour over the cake allowing the chcolate to run down the sides and middle.

10 leave to set