Makes 10-12 slices

Preparation time: 10 minutes

Cooking time: 30 minutes

55g (2oz) Flora Buttery, plus extra for greasing the tin

115g (4oz) soft brown sugar

2 eggs

125g (4½oz) self-raising flour, sifted

55g (2oz) fudge pieces

85g (3½oz) dates, chopped

For the icing:

55g (2oz) Flora Buttery

225g (8oz) icing sugar

1 tbsp maple syrup

Preheat the oven to 180°C/160°C/fan/350°F/gas 4.

Place the Flora, sugar, eggs and flour in a mixing bowl then beat together for around 2-3 minutes, until smooth. Add the remaining ingredients and mix in lightly. Pour into a greased and bottom-lined 20cm (8in) square tin. 

Bake in the oven for 25-30 minutes, then cool in the tin.

Combine the icing ingredients and spread over the cake before cutting into bars. 

Recipe courtesy of The Sunday Express

Cake plates featured above are from my Spring collection for Debenhams