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Molten toffee puddings

Molten toffee puddings

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(2 ratings)

Prep: 20 mins Cook: 20 mins Plus chilling

Easy

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: per pudding

  • kcal948
  • fat54g
  • saturates33g
  • carbs111g
  • sugars86g
  • fibre1g
  • protein8g
  • salt1.4g
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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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g soft brown sugar
  • 1 large egg
  • ¼ tsp vanilla extract
  • 75g plain flour
  • vanilla ice cream, to serve

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.

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Comments (4)

sarahjohannessen's picture
5

Easy & delicious, these were a hit with the whole family. I also had one or two that rose out of the pudding mould so I would underfill them next time. Very popular pudding in our house though!

marionlikesfood's picture
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.

Questions (1)

LadyMillion's picture

Wanted to make these, but have not got pudding bowls/moulds, I normally make regular sticky toffee puds in greased muffin tins... would it work the same way???
And can regular milk be used in the toffee filling???

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