Preheat oven to 180c. Butter and flour sides of 20cm tin.

Place chopped dates and tea in a saucepan and bring to the boil. Cook for a few minute to soften the dates. Remove from the heat and set aside.

Beat butter in a large bowl until soft. Add sugar and beat until light and fluffy. Beat in eggs one at a time, then add mixed spice and vanilla.

Fold in date mixture. Sift in flour and soda and gently fold until mixed.

Pour into tin and bake for approx. 45 minutes. Allow to stand in tine for 5 minutes before turning out onto serving platter.

Serve with scoop of vanilla ice cream and generous drizzle fo warm toffee sauce.

Toffee Sauce.

Place all ingredients in saucepan and set over a high heat boil for approx 4-5 minutes, stirring regularly, until it has thickened.