Sticky Toffee Pudding

Grease a 3-3/4 C. ovenproof bowl and add half the nuts. Heat 4 Tbs. of the butter with 4 Tbs. of the sugar, the cream and 1 Tbs. of the lemon juice in a small saucepan, stirring until smooth. Pour half into the bowl, then stir to coat it a little way up the sides. Beat the remaining butter and sugar until light and fluffy, then gradually beat in the eggs. Fold in the flour and remaining nuts and lemon juice and spoon into the bowl. Cover the bowl with baking-parchment with a pleat folded in the center, then tie securely with string. Steam the pudding for 1-1/4 hours, or until completely set in the center. Just before serving, gently warm the remaining sauce. Unmold the pudding onto a warm plate and pour on the warm sauce.