By making this delicious loaf and freezing it in slices, all it takes is a reheat and a nice drizzle of sticky toffee sauce to hit that sweet spot. Topped with ice cream, it’s perfect all year round.

Method:

• · Grease and line a 1.5kg (3lb 5oz) loaf tin with baking parchment. Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
• · Add the dates and bicarbonate of soda to a bowl and cover with 100ml (scant ½ cup) of boiling water. Allow to sit for 10 minutes before puréeing with a stick blender.
• Put the butter, sugar and treacle in a saucepan and place over a low heat to melt, gently stirring with a wooden spoon. Remove from the heat.
• Combine the flour and spices in a large bowl and combine the milk and eggs in another bowl. Make a well in the centre of the flour and whisk in the melted butter mixture, followed by the milk mixture and the date purée. Combine using a balloon whisk, then spoon into the prepared tin.
• · Bake for 50–55 minutes until a skewer inserted into the cake comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely. When cool, cut into ten slices. Separate each slice with a small piece of baking parchment and freeze in a big plastic bag.
• To make the sauce, put the butter and sugar into a saucepan and place over a low heat, stirring until the butter has melted and the sugar has dissolved. Bring to the boil and bubble away for 30 seconds before removing from the heat and adding the cream and salt flakes (carefully as the mixture might spit). Mix together, then transfer to sterilised jars – the mixture makes 650g (1lb 7oz). Cool to room temperature then refrigerate.
• For on-demand comfort, preheat the oven to 165°C/150°C fan/ 325°F/Gas 3. Put a slice of sticky toffee cake per person into a heatproof dish. Top each with 3 tablespoons of caramel sauce and bake for 10–12 minutes, until warmed through and soaked with delicious caramel. Alternatively, microwave (in a microwave- safe bowl) for 2 minutes.