Sly Cakes

Ingredients

• 12oz rich shortcrust pastry
• 6oz dates or dried figs, chopped
• 2oz currants
• 2oz raisins
• 2oz walnuts
• 2oz dark soft brown sugar
• Grated rind of half a lemon
• 6 tablespoons of water
• Caster sugar for dusting

Method

First prepare the filling.  Put all the ingredients, except the caster sugar, into a pan and heat gently, stirring occasionally until the mixture is soft and the water is absorbed.  Set aside to cool.  Set oven to 375 degrees F or Mark 5.  Grease a 9x4 inch or equivalent shallow tin.  Divide the pastry in half, roll out on a lightly floured surface and use one half to line the tin.  Spread the filling evenly over the pastry.  Damp the edges and cover with the other half of the pastry.  Seal the edges well.  Bake for about 30 minutes until golden.  Sprinkle with caster sugar and leave to cool in the tin.  When cold, cut into squares.

Chocolate Cola Cake

Ingredients

• 250g butter, plus extra for greasing
• 250g self raising flour
• 300g golden caster sugar
• 3 heaped tablespoons cocoa
• Generous pinch of bicarbonate of soda
• 200ml cola drink
• 75ml milk
• 2 eggs, beaten
• Teaspoon vanilla extract

For the Topping

• 60g butter, softened
• 200g icing sugar
• 2-3 tablespoons cocoa
• 2 tablespoons cola drink

For the Sauce

• King sized caramel chocolate bar
• Splash of double cream
• 2 tablespoons mini marshmallows

Method

Pre-heat the oven to 180 degrees Celsius.  Grease a 24cm loose-bottomed cake tin.  Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl.  Gently melt the butter and cola drink together in a pan, then add to the dry ingredients, together with the milk, eggs and vanilla extract.  Mix gently but thoroughly, then tip into the cake tin.  Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean.  Remove from the oven and leave to cool on a wire rack for about 15 minutes while you are making the topping.

To make the topping, beat the butter, icing sugar and cocoa together in a bowl until blended.  Beat in the cola to combine.  Spread over the cake and allow the topping to set. 

To make the sauce, melt the chocolate bar gently in a pan with a splash of cream, then stir in the marshmallows.  The sauce is rich and sweet, as is the topping, so you may want to serve one with the other rather than using both.