• 350g dates
• 600ml water
• 2 tbsp bicarb soda
• 250g butter
• 350g caster sugar
• 4 eggs
• 350g raising flour
• 3 bananas

For the toffee sauce:

• 350g butter
• 450ml double cream
• 550 brown sugar
• 2-3 shots of rum

1. Boil the dates in water with bicarb soda, then remove from the heat.
2. Mix butter + caster sugar until well blended.
3. Add the eggs + bananas (mashed).
4. Add the date mixture then mix in the flour.
5. Bake at 170°C for about 35 to 40 minutes.
6. For the toffee sauce, place the ingredients in a deep pan and boil until thick.

Recipe by Shane James, originally featured on Prynhawn Da.