Sticky Toffee Cake A delicious pudding in cake form Makes 18 servings Cake: 8 ounces dried dates 300ml of water

1 tsp bicarbonate of soda 6 ounces soft light brown sugar 4 ounces butter, room temperature 1 tsp vanilla 2 eggs, beaten 6 ounces self raising flour For the icing: 6 TBS double cream 3 ounces soft light brown sugar 1 ounce butter 1 ounce icing sugar, sifted Spoon the batter into the prepared pan. Smooth the surface. Bake for 35 minutes, until risen and just set. Remove from the oven and leave in the tin for 15 minutes before turning out onto a wire rack to cool. For the icing, gently heat the cream, sugar and butter together in a small pan until the sugar is dissolved. Bring to the boil and then cook, uncovered for 4 minutes, until golden. Do not stir. Leave to cool. When cold, beat in the icing sugar until smooth. Using the back of a wet spoon, spread it over the cake. Leave to set before cutting into 18 rectangles. This is a great holiday recipe from the UK. Enjoy!

Preheat the oven to 180*C/350*F. Butter and base line a shallow 11 by 7 inch baking tin. Set aside. Cut each date into 3 or 4 pieces. Place in a saucepan along with the water. Bring to the boil, and then boil uncovered, for about 10 minutes, until all the water is absorbed and the dates have softened. Remove from the heat. Stir in the bicarbonate of soda and set aside to cool. Cream together the butter and brown sugar. Stir in the vanilla. Gradually beat in the eggs and then fold in the cooled date mixture. Stir in the flour.

Courtesy of The English Kitchen