Molten toffee puddings

Molten toffee puddings

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Cooking time

Prep: 20 mins Cook: 20 mins Plus chilling

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per pudding

kcalories
948
protein
8g
carbs
111g
fat
54g
saturates
33g
fibre
1g
sugar
86g
salt
1.4g

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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Method

  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

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Comments

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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.

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