Sticky toffee pudding

Name: Sticky toffee pudding
Yield: Serves 4–6
Cuisine: British
Ingredients: 65 g (2½ oz) unsalted butter, plus extra to grease; 150 g (5 oz) pitted dates; 2 medium eggs, lightly beaten; 175 g (6 oz) soft dark brown sugar; 600 ml (1 pint) double cream; 225 g (8 oz) self-raising flour; 90 g (3¼ oz) unsalted butter; 350 g (12 oz) caster sugar