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.