Peach Jelly Chocolate Cake

Put all ingredients into a bowl and mix with a hand mixer until just combined (do not over-mix). Pour into a lined rectangular baking dish and bake at 180°C for approx 20mins or until a skewer inserted in the middle comes out clean. Leave to cool.

Drain the tinned peaches, saving the juice. Cut the peaches into small pieces and layer over the cake.

Put the reserved juice into a measuring jug and top up with water to make up 400ml of liquid. Pour most of the liquid into a small pan, leaving about 100mls in the jug. Add sugar into the pan and bring the liquid to boil.

Put the custard powder into the remaining liquid in the jug and mix well to dissolve. When the liquid in the pan comes to the boil, pour in the custard mixture, while stirring with a whisk, to make the jelly. When the mixture thickens, let it bubble for a few seconds and then take off the heat. Drizzle the jelly over the cake. Leave to cool before cutting into squares.