Sticky Toffee Cake Recipe - Great British Chefs

INGREDIENTS

400 g

dates

480 milliliters

tea, black and fairly weak

200 g

light muscovado sugar

50 g

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

golden syrup

large eggs

200 g

unsalted butter, melted

3 tsp

mixed spice, heaped

vanilla extract, a generous splash

350 g

self-raising flour

2 tsp

bicarbonate of soda

1 pinch

salt

100 g

light muscovado sugar

50 g

dark muscovado sugar, or more light

30 g

butter

2 tbsp

golden syrup

vanilla extract, a generous splash

1 pinch

salt

125 milliliters

double cream, or condensed milk

200 g

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)

400 g

icing sugar

1 dash

milk, if needed