Serve the date cake topped or accompanied with the butterscotch sauce. Drizzle some toffee sauce onto the bananas and serve the remaining sauce on the side.Butterscotch sauceHeat sugar without water and let it caramelise. Evenly distribute the remaining half of the chocolate chips over the surface. Return it to the oven and bake for 10 to 15 minutes, until a toothpick comes out clean. Add banana slices and cook, turning occasionally, for 5 minutes or until lightly browned.Serve warm dusted with the icing sugar. Melt the butter, half of the chocolate chips, and the unsweetened chocolate in a double boiler, let it cool. Take the pan out of the oven and carefully give it a tap to force out any air bubbles. Sift together the flour, baking powder and salt. Apply the orange butter on the slices. Then, cut the vanilla sponge horizontally into two layers.

In a cake tin, first place a layer of vanilla sponge on the bottom, then top that with the buttered slices of bread and repeat the layers once more. Cool this.5 tsp baking powder1 tsp flaky sea saltMethodPre-heat the oven to 1800C. Add cream and keep stirring for 2 minutes or until combined. Bake for 15 minutes. Slice the baguette bread into thick slices. Cook the dates in the water along with baking soda until the water evaporates and the dates thicken. Add sugar to a pan and cook, stirring, for 2 to 3 minutes or until the sugar has dissolved. Butter and flour a baking dish, set aside. Stir in the chocolate mixture, drizzling in slowly so you don't’ cook the eggs. Place bananas on serving plates. Mix the orange zest with the butter.. Put the batter in a greased cake tin and bake at 1800C for 30 minutes. Add it to the chocolate mixture and mix.Caramelised bananas with toffee Sauce Ingredients2 tbsp butter4 bananas, peeled, halved vertically cup brown sugar2 tbsp of thickened creamMethodMelt butter in a non-stick pan over medium-high heat.

What more does than one want than to indulge in some warm dessert in this cold, damp weather Here are some desserts that are warm, some gooey, but all delicious, for you to indulge in while it pours outside Orange bread & butter pudding Ingredients60 gm butter, room temperatureZest of 1 orange170 gm baguette bread, cut into thick slices150 gm vanilla sponge cake3 hard candy production line whole eggs3 egg yolks300 ml fresh cream200 ml milk125 gm sugar5 ml vanilla essenceIcing sugar for dustingMethodPre-heat the oven to 1700C. Mix the whole eggs, egg yolks, fresh cream, milk, sugar and vanilla essence. Add the cream and butter and take it off the heat.Date & walnut pudding Ingredients500 ml water250 gm dates seedless20 gm baking soda350 ml milk350 gm sugar350 gm flour3 ml vanilla essenceFor the butterscotch sauce 200 gm sugar 125 ml cream 120 gm butterMethodPre-heat the oven to 1800C.

Pour the batter into the prepared pan and spread evenly. Add the cooled cooked dates and mix well. Cover with foil. Transfer to a plate. Pour over the bread and sponge cake ensemble and bake at 1700C for 40 minutes.Spectacular chocolate espresso browniesIngredients6 tbsp unsalted butter1 bag semisweet chocolate chips113 gm of unsweetened chocolate, chopped 4 large eggs5 tsp instant espresso 1 tbsp vanilla extract1 cup plus 2 tbsp sugar cup plus 2 tbsp all purpose flour1. In another bowl, beat together the eggs, espresso, vanilla extract and sugar. Mix the milk, sugar, flour and vanilla essence together with a blender. Stir and allow to cool down.