Quick sticky toffee puddings
Discover a shameless shortcut to this family favourite pud
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
- Heat oven to 200C/180C fan/gas 6. Mix the muffins with the sultanas. Divide between 4 buttered ramekins or one baking dish. Cover with foil and bake for 8 mins until just warmed through.
- Meanwhile, place the sugar, butter and cream in a small pan and gently heat together, stirring until the sugar dissolves. Pour the sauce over the muffin mixture and serve warm with ice cream.
Get ahead
To prepare ahead, don't bake the muffin mixture, just pour over the sauce and leave to cool. Chill until ready to serve, then bake at 200C/180C fan/gas 6 for 15-20 minutes until bubbling and piping hot.
Variations
For an adult-only pudding, try soaking the sultanas in a little Marsala or medium Sherry for 5 mins before mixing with the crumbled muffins. Or, to make sticky banoffee puddings, simply swap the sultanas for 1-2 chopped bananas.
Per serving
555 kcalories, protein 5g, carbohydrate 59g, fat 35 g, saturated fat 20g, fibre 1g, sugar 42g, salt 0.66 g
Recipe from Good Food magazine, September 2010.
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http://www.bbcgoodfood.com/recipes/725648/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Ingredients
- 4 large chocolate muffins , crumbled
- 50g large sultanas
- small knob of butter , for greasing
FOR THE SAUCE
- 50g light muscovado sugar
- 50g butter
- 75ml double cream
- vanilla ice cream, to serve
Per serving
555 kcalories, protein 5g, carbohydrate 59g, fat 35 g, saturated fat 20g, fibre 1g, sugar 42g, salt 0.66 g
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