Sticky toffee cake

A soft and moreish treat that’s sure to become a family favourite. SERVES 10 PREP 30min, plus cooling COOK about 1hr 5min

• 125g (4oz) butter, softened, plus extra to grease

• 250g (9oz) self-raising flour, plus extra to dust

• 200g (7oz) dates, stoned and finely chopped

• 250ml (9fl oz) hot tea, freshly brewed

• 200g (7oz) light brown muscovado sugar

• 2tbsp golden syrup

• 3 medium eggs

• 1tsp bicarbonate of soda

FOR THE ICING

• 100ml (3½fl oz) double cream

• 75g (3oz) light brown muscovado sugar

• 25g (1oz) butter

• 1tbsp golden syrup

• Fudge chunks, optional, to decorate

1 Preheat oven to 180°C (160°C fan) mark 4. Grease a deep round 20.5cm (8in) cake tin and dust with flour (tap out excess). Put dates into a bowl, pour over hot tea and soak for 10min.

2 Put butter and sugar into a large bowl and beat together using a handheld electric whisk until light and fluffy, about 5min. Whisk in the golden syrup, followed by the eggs, soda, flour and date mixture (it may look a little curdled, but don’t worry). Pour mixture into the prepared tin and bake for

55min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

3 Meanwhile, make the toffee icing. Put all ingredients except the fudge chunks into a pan. Heat gently until melted and smooth, then turn up heat slightly and simmer gently for 7min until thickened. Pour into a bowl, lay a piece of baking parchment on the surface to stop a skin forming and leave to cool completely.

4 Remove cooled cake from tin and transfer to a cake plate or stand. Spread icing over top of cake and scatter over fudge chunks, if using. Slice to serve. PER SERVING: CALS 451; FAT 20g;

SAT FAT 12g; CARBS 62g

TO STORE Keep in an airtight container at room temperature for up to 5 days.