Name: Molten toffee puddings
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 100g soft brown sugar; 75ml double cream plus extra to serve; 75g butter softened, plus extra for greasing; 75g soft brown sugar; 1 large egg; ¼ tsp vanilla extract; 75g plain flour; vanilla ice cream to serve

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Molten toffee puddings

Molten toffee puddings

James Martin

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

Plus chilling

A star rating of 3.6 out of 5.5 ratingsRate

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If you love chocolate fondants, this sticky toffee version hides an irresistible melting centre - serve warm with ice cream

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the toffee centre

100g soft brown sugar
75ml double cream

plus extra to serve

For the sponge

75g butter

softened, plus extra for greasing
75g soft brown sugar
1 large egg
¼ tsp vanilla extract
75g plain flour
vanilla ice cream

to serve

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Nutrition: per pudding

kcal948
fat54g
saturates33g
carbs111g
sugars86g
fibre1g
protein8g
salt1.4g

low

Method

step 1

To make the toffee for the centre, put the sugar and cream in a pan over a medium heat, stir until the sugar has dissolved, then turn up the heat and let the toffee bubble for 3 mins until thick. Pour into a bowl and chill for 2 hrs until set.
step 2

Remove the toffee from the fridge. Use a dessertspoon to scoop out 2 walnut-sized pieces, roll into balls and pop back in the fridge until needed. Any remaining toffee can be reheated to make a sauce to serve alongside the puddings.
step 3

Heat oven to 200C/180C fan/gas 6. Generously grease 2 small pudding moulds. Beat the butter and sugar together in a bowl until pale and fluffy. Add the egg and vanilla, and beat until combined. Add the flour and a pinch of salt. Divide the mixture between the moulds, reserving 2 tbsp. Push a toffee ball into each pudding, and cap off with the remaining mixture. The puddings can be frozen at this point or chilled for 2 hrs.
step 4

Put the puddings on a baking tray and cook in the centre of the oven for 20 mins. Turn the puddings out straight away, serve with ice cream and a little extra reheated toffee sauce, if you like. To cook from frozen, heat oven to 180C/160 fan/gas 4 and cook for 35 mins.

Recipe from Good Food magazine, December 2012

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A star rating of 3.6 out of 5.5 ratings

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