FOR THE CAKE

Ingredients

• 125 g (4oz) butter, softened, plus extra to grease
• 250 g (9oz) self-raising flour, plus extra to dust
• 200 g (7oz) dates, stoned and finely chopped
• 250 ml (9fl oz) hot tea, freshly brewed
• 200 g (7oz) light brown muscovado sugar
• 2 tbsp golden syrup
• 3 medium eggs
• 1 tsp bicarbonate of soda

FOR THE ICING

Ingredients

• 100 ml (3½fl oz) double cream
• 75 g (3oz) light brown muscovado sugar
• 25 g (1oz) butter
• 1 tbsp golden syrup
• Fudge chunks, optional, to decorate

Method

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 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, scatter over fudge chunks, if using, and serve in slices.