Sticky Toffee Cake

Name: Sticky Toffee Cake
Ingredients: 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