Molten toffee puddings
If you love chocolate fondants, this sticky toffee version hides an irresistible melting centre - serve warm with ice cream
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 20 mins
Cook 20 mins
plus chilling
- 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.
- 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.
- 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.
- 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.
PER PUDDING
948 kcalories, protein 8g, carbohydrate 111g, fat 54 g, saturated fat 33g, fibre 1g, sugar 86g, salt 1.4 g
Recipe from Good Food magazine, December 2012.
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Ingredients
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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Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 20 mins
Cook 20 mins
plus chilling
Ingredients
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
PER PUDDING
948 kcalories, protein 8g, carbohydrate 111g, fat 54 g, saturated fat 33g, fibre 1g, sugar 86g, salt 1.4 g
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18 January 2013
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20 January 2013
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