Preheat the oven to 175ºC/350ºF/Gas mark 4 (slightly lower if your oven is fan assisted)

In a cast-iron frying pan, heat the 25g/1oz butter until melted & bubbling

Add the 25g/1oz granulated sugar/brown soft sugar and caramelize (my caramel split TWICE - here are some good tips to to bring it back from the brink if it happens to you!)

Pour the caramelized mixture into a 20cm/8'' round spring form cake tin and spread it evenly across its base

Lay the persimmon slices flat on top

Beat the 220g/8oz brown soft sugar into the softened butter using an electric mixer or by hand until fluffy

In a small measuring jug, whisk together the egg and vanilla essence before slowly adding it to the sugar & butter mixture until fully incorporated

Add the milk, mixing well

In a separate bowl, sieve together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and all spice

Bit by bit, carefully fold the flour mixture into the butter mixture

Fold in the chopped dates and cubed persimmons until just combined

Pour the mixture onto the persimmon slices in the cake tin, taking care not to disturb the pattern

Bake for 30-40 minutes or until an inserted skewer comes away clean

Run a sharp knife around the edge of the cake tin before releasing the clasp

Lay a large, flat plate on top of the tin and, using oven gloves or a tea towel, flip the cake over onto the plate

Carefully run the sharp knife around the cake tin base easing it away and off of the cake

Ta da! ?