Sticky Toffee Mug Cakes with Salted Toffee Drizzle

Method

1. Chop the dates very finely, about the size of rice grains, and put them in a microwave-safe bowl with the water and bicarbonate of soda. Microwave on 800 W for 1 min until the water is bubbling, then mash with a fork into a rough paste. The bowl will be hot: use an oven glove.

   Add in this stepPitted dates 50 gWater 60 mlBicarbonate of soda 2 pinch

2. Put the butter in a larger bowl and melt it in the microwave for 30 sec in 20-second bursts. Add the sugar, milk, vanilla and mashed dates and whisk well.

   Add in this stepUnsalted butter 30 gDark brown soft sugar 50 gMilk 60 mlVanilla extract ½ tsp

3. Add the flour, baking powder and salt and stir just until there are no lumps. Divide the batter between 300 ml ×2 mugs, filling each only halfway; it almost doubles as it cooks.

   Add in this stepPlain flour 60 gBaking powder ½ tspSalt 1 pinch

4. Microwave one mug at a time on 800 W for 1 min 30 sec (for a 1000 W microwave, take off 15 seconds). It's done when risen, springy on top and still a touch moist. Cooking longer makes it rubbery, so leave it for 1 minute to finish with its own heat.

5. Put the sauce butter, sugar, cream and flaky salt in a small microwave-safe bowl and microwave on 800 W for 45 sec, stopping halfway to stir. It's ready when bubbling and glossy. Sugar sauce gets extremely hot, so don't taste it straight away.

   Add in this stepButter (for the sauce) 20 gDark brown soft sugar (for the sauce) 30 gDouble cream 40 mlFlaky sea salt 1 pinch

6. Poke a few holes in each mug cake with a chopstick, pour over the toffee sauce, top with vanilla ice cream and eat while warm.

   Add in this stepVanilla ice cream (scoops) 2