Sticky toffee cake
by Victoria Glass

Ingredients

Fruit & Vegetables

  • 400g of dates

Store Cupboard

  • 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
  • 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
  • 2 tbsp of golden syrup
  • vanilla extract, a generous splash
  • 1 pinch of salt
  • 400g of icing sugar

Dairy

  • 200g of unsalted butter, melted
  • 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)
  • 1 dash of milk, if needed

Spices & Dried Herbs

  • 3 tsp mixed spice, heaped