Sticky Toffee Cake

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400 g dates, stoned and roughly chopped (I used medjool)

2 mugs of fairly weak black tea

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

4 large eggs

200 g unsalted butter, melted

3 heaped teaspoons of mixed spice

A generous splash of vanilla extract

350 g self raising flour

2 tsp bicarbonate of soda

A pinch of salt

100 g light muscovado sugar

50 g dark muscovado sugar (or more light)

30 g butter

125 ml double cream or condensed milk

200 g soft, unsalted butter (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

Half the cold sticky toffee sauce

A splash of milk, if needed

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