Flour, for dusting
7 tablespoons unsalted butter, softened, plus more for greasing
8 ounces dates, chopped
1 cup plus 2 tablespoons black tea
6 ounces golden caster sugar
1 teaspoon mixed spice
1 teaspoon vanilla extract
8 ounces self-rising flour
3/4 teaspoon bicarbonate of soda (baking soda)
Vanilla ice cream or whipped cream, to serve
Toffee Sauce, recipe follows
1 stick butter
9 ounces soft light brown sugar or half brown and half caster sugar (superfine)
1 1/4 cups golden syrup
1 cup heavy cream
1/2 teaspoon vanilla extract
This can also be served with the Boozy Toffee Sauce, recipe follows, instead of the regular toffee sauce. Boozy Toffee Sauce 1 stick butter 8 ounces soft light brown sugar or half brown and half caster sugar (superfine) 1 cup heavy cream 1/4 cup brandy 1/4 cup sweet sherry In a saucepan, combine the butter, sugar, and cream, and bring to a boil, stirring continuously. Boil for 4 minutes, or until the sauce has thickened. Remove the pan from the heat and allow the mixture to cool for 1 minute, before stirring in the brandy and sherry. Makes 1 3/4 cups
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