Sticky Date Cake

Preheat the oven to 170C/340F/gas 3. Grease and line 20cm/8inch cake tin

Place the raisins, dates, sultanas,and currents into a pan together with the butter, water and condensed milk. Slowly bring to the boil, stirring frequently to prevent the mixture from burning. Reduce the heat and simmer for 3-4 minutes

Transfer the mixture to a heatproof bowl and set aside to cool

Mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl

When the fruit mixture has cooled, fold it into the flour along with the marmalade until smooth and well combined. Spoon the mixture into the prepared tin

Cover the tin with a double layer of baking parchmonet, then bake the cake in the oven for 13/4 hour, or until the cake is springy to touch and a skewer inserted into the middle comes out clean

To serve, allow the cake to coll for 10 minutes in the tin before turning out onto a cooling rack