A fantastically easy and delicious recipe for a sticky toffee date cake here. This can be enjoyed hot or cold and keeps incredibly well for up to 5 days if you can resist it for that long. The dates turn into fudgy little nuggets in a moist caramel sponge for ultimate comfort. Great served with caramel sauce, custard, ice cream, yoghurt or even eaten on its own with a brew.
- 200g of dried dates, roughly chopped
- 275ml of boiling water
- 1 tsp bicarbonate of soda
- 175g soft light brown sugar
- 150g baking margarine, room temperature
- 3 eggs, beaten
- 175g self-raising flour
- A pinch of salt
- Pour the boiling water over three quarters of the dates
- Leave to soak for 30 minutes
- Preheat the oven to 160C fan/180C conventional
- Blending together the butter , sugar and the soaked dates (including the soaking water)
- Add the eggs and finally stir in the self-raising flour, salt and bicarbonate of soda
- Finally stir in the remaining unsoaked dates
- Pour into a 30cm square cake tin lined with greaseproof paper
- Bake for 30-40 minutes or until firm to the touch
- Allow to cool , cut into squares and serve
You can use any firm white fish for this – cod, haddock and hake all work well. Look for Dunn’s River Mild Caribbean Curry Powder in the spice aisle, or use a mild Indian curry powder instead. Such a simple dish and a welcome change from your regular curries.
- 4 large skinless white fish fillets
- ½ lemon, juiced
- 2 tbsp mild Caribbean curry powder
- 1 tbsp groundnut oil
- 1 bunch spring onions, sliced
- ginger a small chunk, finely grated
- 2 garlic cloves, crushed
- 1 scotch bonnet chilli, finely chopped [omit if a wimp]
- 1 red bell pepper, chopped into chunks
- 1 tsp of thyme leaves, chopped, plus extra to serve
- 400g tin coconut milk
- Rub the fish with the lemon juice, 1 tsp of the curry powder and some seasoning and leave to sit while you make the sauce. Heat the oil in a shallow casserole or deep frying pan with a lid. Cook the spring onions, ginger, garlic, chilli and pepper for 5 minutes, then stir in the remaining curry powder and thyme and cook for 1 minute. Add the coconut milk and simmer, uncovered, for 10 minutes until the sauce has thickened.
- Add the fish, pushing down into the sauce, then cover with a lid and simmer gently for 8-10 minutes or until the fish flakes easily. Scatter with a little fresh thyme and serve with rice.