Microwaved sticky toffee pudding

Method

1. Grease and base line 6 x 250ml teacups. Put dates and mixed dried fruit into a bowl with bicarbonate of soda and boiling water.
2. Set aside. Cream together muscovado sugar and softened butter until fluffy. Add eggs then sift in self-raising flour. Fold in the fruit mixture.
3. Divide between the teacups. Cook 3 puds at a time for 5 minutes on medium-high (750W). Leave to stand for 1 minute.
4. For the toffee sauce, put softened butter, light muscovado sugar and crème fraîche into a jug and microwave for 2-3 minutes on medium high (750W), then stir.