Preheat the oven to 150°C and line a 23cl cake tin with baking paper on all sides.In a medium pot add the fruit, Castle Milk Stout Chocolate, butter, sugar and baking soda and bring to the boil. Simmer over a low heat for 15 minutes. Set aside to cool. *this can be made the day before and left over night.Sift the flour and baking powder in a bowl.Add the egg and the cooled fruit mix and stir by hand until well incorporated.Tip the batter into the prepared tin and bake for 1½ hours (90 minutes).Note:The cranberries can be subsituted for raisins.Recipe by Sam Linsell (Struik Lifestyle) for Castle Milk Stout. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.