Molten toffee puddings

Molten toffee puddings

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 20 mins Cook: 20 mins Plus chilling

Skill level



Serves 2

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

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per pudding

Save to My Good Food
Please sign in or register to save recipes.


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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.
  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.
  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.
  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
marionlikesfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these for a dinner party and they were a great hit! So easy as you can make them well before your event and cook straight from the freezer. I've made a second batch now ready for Christmas, and would say that you need to bring the toffee to a rolling simmer and then start timing 3 minutes to get it to set.

joelliott2's picture

Sometimes that happens if your caramel doesn't get to the right temperature. I heat to 180 degrees (if you have a thermometer) and the remove. Hope that helps :)

dizzywaf's picture

I made this but my toffee didn't set enough, made it difficult to put in the cake. When cooked I had one which rose really high out of shape and one which leaked the toffee.