Sticky Toffee Cake Recipe - Great British Chefs

Ingredients

• 400g of dates
• 480ml of tea, black and fairly weak
• 200g of light muscovado sugar
• 50g of dark muscovado sugar, this gives it more depth, but you can substitute it for more light if you don’t want to mess about with two sugars
• 2 tbsp of golden syrup
• 4 large eggs
• 200g of unsalted butter, melted
• 3 tsp mixed spice, heaped
• vanilla extract, a generous splash
• 350g of self-raising flour
• 2 tsp bicarbonate of soda
• 1 pinch of salt
• 100g of light muscovado sugar
• 50g of dark muscovado sugar, or more light
• 30g of butter
• 125ml of double cream, or condensed milk
• 200g of unsalted butter, soft (take it out of the fridge when you start making the cake, so it’ll be soft by the time you make the icing)
• 400g of icing sugar
• 1 dash of milk, if needed