1. Preheat the oven to 180 degrees Celsius 

2. Either use a silicone 9 portion brownie mould (21cm x 31cm) or 23cm x 23cm baking tin,lined with parchment paper. 

3. Chop the dates into small pieces and place in a saucepan with the water. Boil the dates for about 5 minutes until they are soft. 

4. Remove from the heat.

5. Using a potato masher, mash the softened dates and water until they form a paste. 

6. Return the saucepan to the heat for 1 minute, remove from the heat then add the bicarbonate of soda.

7. Cream the butter and sugar together until light and fluffy with a hand held electric whisk, then add the beaten eggs, vanilla extract and whisk again until well combined.

8. Add the date paste and all liquid into the mix and mix well with a balloon whisk.

9. Still using the balloon whisk, whisk in the flour until there are no clumps of flour visible.

10. Pour the mixture into the prepared baking tin or moulds and bake for 20-25 minutes, until just firm to touch.

11. To make the sticky toffee glaze, place all the ingredients in a saucepan over a low heat and stir until well blended, then bring to the boil. Boil for 2 minutes stirring continuously.

12. Whilst the sticky toffee slices are still cooling in the baking tin or moulds, pour or (using a silicone pastry brush) coat the surface with the toffee sauce.(It isn’t necessary to use a skewer but sometimes I treat the slices like lemon drizzle and use a wooden skewer to make multiple holes in the bake. This way the sauce penetrates all the way through the cake.)

13. Allow the cake to cool completely before removing from the moulds or baking tin and cutting into portions.