"Toffee Self-Saucing Pudding recipe converted fully to metric units, serving 6, with prep time 20 mins, bake time 35-40 mins, oven temp 160°C fan (180°C conventional). Ingredients: Sponge: 135g brown sugar, 225g self-raising flour, 2 eggs, 125ml milk, 75g unsalted butter melted, 2 tsp vanilla extract, pinch of salt, optional 40g chopped dates or pecans. Toffee Sauce: 50g unsalted butter, 265g brown sugar, 375ml boiling water, 2 tbsp golden syrup or treacle, pinch of sea salt. Method: as provided, with metric units."