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A really simple recipe that can be served cold or warmed through and with custard or more toffee sauce. For the cake: 150g pitted dates 60ml golden or spiced rum 2 tablespoon stem ginger syrup 2 capfuls vanilla extract 200g unsalted butter, softened 150g light soft brown sugar 3 eggs 100ml milk 250g plain flour 1 1/2 tsp baking powder 1 1/2 tsp bicarbonate of soda 2 tsp cinnamon 1/2 teaspoon ground cloves 100g sultanas For the toffee sauce: 50g unsalted butter 100g soft light brown sugar 100g double cream pinch salt 25ml rum to drizzle: 60 ml golden rum 1: Put the dates, rum , vanilla extract and ginger syrup in a food processor and blend until the dates are broken into small pieces. 2: Beat the butter with the sugar, add the eggs, milk, flour, baking powder, bicarb, cinnamon and cloves and sultanas and beat well until thoroughly mixed. 3: Pour into a brownie tine (25cm x 25cm x 5cm) that has been lined with buttered greaseproof paper. baker in an oven heated to 180C (fan) for about 30 minutes or until a skewer emerges from the centre clean. 4: Make lots of holes in the cake using a skewer or chopstick and pour over the 60ml of rum. 5: In a saucepan over a low to medium heat melt the butter with the sugar, cream, salt and rum, stirring to mix. Once the sugar has completely dissolved increase the heat until it is steaming then pour over the cake. 6: Allow the cake and sauce to cool slightly in the tin before lifting it out and cutting.