Sticky Toffee Cake Recipe - Great British Chefs

Name: 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

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Based on the perfect British winter dessert - the sticky toffee pudding - discover how to make a sticky toffee cake.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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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