Bourbon, Black Cherry & Bacon Brownies

Heat fan forced oven to 170°C.

In a small pan, warm (don't boil) the cherries in the bourbon, then leave to infuse for at least 20 minutes.

Meanwhile, mix the cinnamon with the maple syrup in a small bowl and then brush both sides of the bacon with this syrup mixture. Lay the rashes on a rack set over a roasting tin covered in foil and roast, basting occasionally for about 20 minutes until they look nicely browned.

Once browned to liking, take them out and leave to cool completely on the rack while you make the brownie cake mixture.

To make the mixture, combine the Mudcake Mix, oil and water in a separate bowl and whisk on speed 1 for 30 seconds. Scrape down the sides of the bowl.

Mix the mixture on speed 3 for 5 minutes until smooth. Scrape down the sides of the bowl.

Drain the bourbon-soaked cherries and add them to the mixture.

Chop the bacon into little pieces (it will crumble very easily) and add to the mixture. Stir everything together until well combined.

Line a square cake tin or tray and pour in the mixture.

Add the tin to the oven and bake for about 30 - 45 minutes until a skewer comes out clean.

Remove from the oven and leave to cool completely before dusting with the cocoa powder and slicing into squares.