Glad you're feeling better Dinky, and the stew sounds gorgeous. And glad you've no morning sickness TDW. With DS I wasn't actually sick much but had travel sickness type feelings from when I got up to about 11am and then from about 6 until bedtime - horrible.
The toffee apple cake recipe is in the Good Food mag November issue but I don't think they've updated the website yet so here it is:
200g dates, roughly chopped
200ml milk, plus a splash
250g softened butter
280g self raising flour
200g soft brown sugar
half tsp baking powder
4 large eggs
1 tbsp mixed spice
2 tsp vanilla extract
3 small red apples
squeeze lemon juice
handful of toffees
icing sugar for dusting (although I didn't bother - too sweet for me!)
Heat the oven to 180 (160 fan) gas 4. Grease & line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small saucepan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.
Whizz the date mixture to a smooth puree in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples. Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows on top of the cake. Bake for 45-50 minutes until a skewer poked into the centre comes out clean. Cool in the tray.
Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with icing sugar (if you want to), then drizzle the sauce all over the cake. Should cut into 15 squares - 327 cals per square.
Nice with a cup of tea or warm with a bit of cream.