For about 8 Mugs:
150 g dates
1 tsp of bicarbonate of soda
260 ml water
220 g brown sugar
115 g butter
3 eggs
260 g self-raising flour
For the Toffee sauce:
225 g butter
335 g brown sugar
9 tbsp crème fraîche
Put chopped dates into a bowl with bicarbonate of soda and boiling water. Set aside.
Cream together the brown sugar and softened butter until fluffy. Add eggs one at a time beating between each addition then sift in self-raising flour. Fold in the date mixture.
Divide between the mugs. Cook 2-3 mugs at a time for 5 minutes on medium-high (750W). Leave to stand for 1 minute.
For the toffee sauce, put softened butter, brown sugar and crème fraîche into a jug and microwave for 2-3 minutes on medium high (750W), then stir.
Serve hot with ice cream or whipped cream.