As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. Scrap the batter into the greased baking tin and use a spatula to level the batter so it is even. (picture 8)

Whipped cream on its own is fabulous, but you can also fold the second half of the toffee mixture into whipped cream. Talk about luxurious! I love using Gourmet Garden Ginger for recipes like this (and I’m not being paid to say that!). It’s so much easier than peeling and grating it myself, and whenever I have a knob of the fresh stuff in my fridge it inevitably goes shrivelly and moldy before I have a chance to use it all. That said, fresh ginger would work equally well. Or you could substitute with about 1 1/2 teaspoons of dried, ground ginger. Meanwhile, make the toffee sauce. Put the 225g sugar, brandy, 100g butter and half the cream in a large, heavy-based pan and heat gently. When the sugar has dissolved, turn up the heat, stir in the treacle and bubble, stirring, for 2-3 minutes until the mix is a rich toffee colour. Take the pan off the heat and stir in the rest of the cream. Keep warm. While these praiseworthy destinations all have their own world-class sweets, there is one above all others that delivers such sugary oomph that it can lead those with a serious sweet tooth straight into the dentist's chair.Yes, make sure it's thawed out first of all if heating from frozen. I usually cover the sponge over in foil to retain the moisture. I'm not gluten free, can I still make the recipe? Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year. Bake for 50 minutes or until the pudding is risen and firm, and a skewer pushed into the middle comes out clean (cover with foil after 40 minutes if the edges are browning too much). If the skewer comes out with what looks like uncooked mixture on it, it might be a piece of date. Taste it – if you can taste uncooked flour it will need longer.

Pour the sponge mixture over the pineapple, then bake in the oven for 30-35 minutes until well risen and springy to the touch. Turn out onto a serving plate and remove the baking paper/liner – it should look like a dark pineapple upside-down cake.

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Heat the oven to 160°C fan/gas 4. For the base/topping, rub the butter over the lined tin base. Mix the sugars and sprinkle them over the butter. Arrange the pineapple rings over the top, then set aside. If you’re not using milk in the sponge, reserve 100ml of the pineapple juice. To Reheat the Toffee Sauce: Warm over low heat on the stove or in the microwave in 30-second bursts on 50% power. Be sure to stir frequently to keep the sauce from evaporating or burning. Wishing all the Dads out there the most fun and relaxing Father’s Day! You guys so deserve it, for all that you do, and we love ya to pieces! You will find ingredients such as dates, boiling water, bicarbonate soda (baking soda), sugar, butter, flour, vanilla and sometimes treacle is featured too.

Then add the remaining bit of flour to the food processor and mix until everything is smooth and evenly combined. (picture 6-7) Where is the best place in the world for dessert? Is it Japan, with its sweet mochi rice dumplings, matcha-flavoured ice cream and agar jelly anmitsu? Or is it Italy, with its coffee-soaked tiramisu and shell-shaped cannoli? How about France, with its creme brulee, choux profiteroles and tarte tatin? No. No. And no. That's all very nice, but I much prefer it when it's clearly been baked in a big batch, scooped up with a serving spoon, plonked in a bowl and almost drowned in custard. You know, the old-fashioned way, like our grandparents served it.

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Dates: You want dates that are pitted for convenience. Medjool dates are juicy and supersozed but very expensive so just grab a bag of regular pitted dates.