1. Combine the water, pitted dates and bicarbonate of soda in a pan and bring to the boil, simmer for 10 minutes then blend using a stick blender
2. In a planetary mixer, add the margarine and soft brown sugar and mix very well for 5 minutes
3. In a large pan add the water/date mixture, margarine and brown sugar mixture, plain flour and baking powder, and the eggs
4. Blend until smooth using a stick blender
5. Transfer mixture into baking tins and cook for 25 minutes at 180˚C or until the cake springs back to the touch and a skewer comes out clean
6. In a separate pan add the margarine, double cream and soft brown sugar and leave on a low heat whisking regularly until its simmering
7. Serve the cake and the sauce separately and warm

• If you have butter available you could switch it out instead of margarine for the sauce.
• You could double up on this recipe and freeze some cakes down for future use

Wheat, Milk, Eggs, Sulphites