Caramel Icing

1. 250 g (8 oz) brown sugar.                                                    4. 25 g (3/4 oz) butter.
2. 100 ml (2/3 gill) milk.                                                           5. Pinch of bicarbonate soda.
3. 1/2 teaspoon vanilla essence.


    Heat the sugar with the milk until a soft ball forms when dropped into cold water. Remove from the fire, add the butter, vanilla essence and soda bicarbonate. Beat with a whisk until the mixture becomes thick and creamy, then pour over the cake. Decorate with small pieces of sliced dates and almonds.