Tamal impressed with his caramel sticky toffee cake for his showstopper bake on the Great British Bake Off 2015 final.

The ingredients for the fruit: 250g medjool dates, pitted and chopped, 115g dried figs, chopped, 100g prunes, chopped, 25g self-raising flour, 3 lemons, juice of 1½ and zest of 3 and 1 orange, zest only.

For the cake batter: 250g unsalted butter and 200g light muscovado sugar.

4 large free-range eggs, 250g self-raising flour and 1 tsp baking powder.

For the toffee sauce: 270g date syrup, 135g unsalted butter and 400ml double cream.

For the decoration (optional): 400g caster sugar, liquid glucose and edible flowers, such as red nasturtium, purple violets and pansies, to decorate.