Sticky toffee pudding

Preheat the oven to 200°C/400°F/gas 6.Grease and base line 6 x 250ml (9floz) cups or pudding moulds. Put the dates, dried fruit and bicarbonate of soda into a jug. Pour on 175ml (6floz) boiling water.

Put the dark and light muscovado sugars into a bowl with the butter. Use an electric mixer to cream together until light and fluffy. Gradually beat in the eggs, then sift in the flour and fold in the fruit mixture to combine.

Spoon into the prepared cups or pudding moulds. Put into a roasting tin, half fill with boiling water, then cover the entire tin with foil. Bake for 30 mins until the puddings are risen, firm, yet springy. A cocktail stick pushed into the centre should come out clean.

For the sauce; put the butter, light muscovado sugar and cream into a pan and heat gently, stirring until the sugar is dissolved.

To serve, upturn the puddings onto serving plates, drizzle over some toffee sauce and sprinkle with pecan nuts.