If you find yourself similarly with time on your hands, I recommend this cake. One of the better ones I've made recently, although don't leave the icing too long before spreading it over the cake - otherwise you will end up doing what I did, gently reheating it, then finding that it split, so I added some icing sugar to it, a bit of sour cream and then desperately beat it in to get it finished before heading off to pick a child up from an activity
Recipe Junkie and the Attack of the Custard Creams
Mix until you get a sticky dough. These days however supermarkets are selling them toffee, orange, cranberry, chocolate, coffee or whatever flavor you can think of and for weeks before good Friday
Sticky pear and pecan toffeecakeAdapted from BBC Good Food Magazine, October issue. It was actually the perfect size for the pear and toffee pecan cake I made at the weekend
Line a 20cm/8in square cake tin with baking parchment. Preheat the oven to 190C/375F/Gas 5. Place the prunes and water into a saucepan and bring to the boil
Add the date mixture to the cake batter in the food processor and blend to a purée. For the stickytoffee sauce, bring all of the stickytoffee sauce ingredients to the boil in a pan, stirring continuously, until smooth and well combined
For the stickytoffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour. Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch
StickyToffee Pudding by Claire of Under The Blue Gum Tree. Jen says she loves a good sticky bun and I have to agree, and what better than a batch of classic Chelsea Buns to banish those winter blues, especially Jen’s as they look incredible
As well as stickytoffee pudding with or without custard (perfect weather for it), lemon mascarpone cheesecake, apple pear and fig tart and orange marmalade steamed pudding were on offer
