Sticky toffee mug cake

From the Lakelands of northern England comes this brilliant half-pudding, half-came dessert that is as much a part of their heritage as apple pie is to Americans. I'm sure those striving to preserve Lakeland's cultural heritage will cringe at a microwave version of their beloved dessert, but at least we are celebration it. My apologies, and please pass the forks.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Pitted and Chopped Medjool dates : 1/4 cup
Water : 1/4 cup
Egg : 1 large
Vanilla extract : 1/2 tsp
Sugar : 1/4 cup
All purpose flour : 6 Tbsp ( 1/4 cup+2 Tbsp)
Baking soda : pinch
Kosher salt : pinch
Topping:
Brown sugar : 2 Tbsp
Unsalted butter : 2 tsp
Heavy cream :  2 Tbsp

Method :

In a large mug, combine the dates, water , and vanilla.
Microwave for 30 seconds, then set aside for 10 minutes to allow the dates to plump.
In a second mug, whisk together the butter and sugar with a fork.
Stir in the egg. Add flour and salt.
Beat the batter until smooth. Fold in the pulped dates.
Divide the batter between two mugs.
Divide the topping ingredients in half, placing 1 Tbsp of the brown sugar on top of each batter-filled mug, followed by 1 tsp of the butter and 1 tbsp of the cream.
Microwave  separately for 1 to 2 minutes each until the topping is bubbly and cake is firm.

Yummy mug cake is ready to serve.

Topping ideas : Whipped cream, creme fraiche, hard sauce, vanilla ice cream, penuche frosting, or caramel sauce.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
Thank you, do post your comments !!!