"Fast and Dirty" Sticky Toffee Pudding.

This is not the finest Sticky Toffee Pudding you will ever taste; but it is still very yummy indeed, and is without question the easiest, fastest, Sticky Toffee Pudding you will ever make; and you may even have the ingredients to hand. The Cake itself may be a little on the bland side, but the sauce is soooo good that when you pair the two, you'll have a delicious pudding.

UPDATED!!!!
The sauce just got even easier!

FOR THE CAKE:
4oz Dark Brown Sugar
4oz Self Raising Flour
4oz Salted Butter
2 large Eggs

FOR THE SAUCE:
(Quantities are minimum - you'll probably want more)
1 Cup* Dark Brown Sugar, packed
1 Cup* Double Cream
1 Knob Salted Butter

(*Just grab a teacup, I don't care what size)

1. Preheat an oven to 180C
2. Throw all of Cake ingredients into a bowl an beat or whisk together until the mix goes a shade paler (Yes, this is a victoria sponge, but with dark sugar)
3. Split the Mixture into 4 Cup-Cake Moulds and bake for 20 mins until a wooden skewer pushed into the centre of a cake comes out clean.
4. Meanwhile throw all of the sauce ingredients into a non stick pan, and bring it to a vigorous boil, then remove it from  the heat  - it will look too runny, but it's also to hot to eat right now, once it cools to eating temperature it'll be the right consistency.
5. If it's dessert time once the cakes come out of the oven, just pop the sauce back on the heat and warm it through (no need to re-boil). 
6. If it's for later, let the cakes cool and store them in an airtight tub - same for the sauce.When ready to serve, microwave first the sauce, then the cakes (be careful not to over nuke baked goods, you will make them go stale). 
7. Pop each cake in a bowl and pour over 1/2 a cup of the sauce.
8. Serve with a scoop of vanilla ice-cream, or some of the left over double cream.

(For those who are interested, the sauce originally had a cup of water in it, that got reduced out - I had thought that this would stop the cream from burning... turns out it doesn't burn anyway!)