Sticky Toffee Pudding

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.