Gooey toffee puddings

Gooey toffee puddings

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Prep: 30 mins Cook: 30 mins

Easy

Makes 8
Indulgent yet wonderfully light, these individual caramel sponges are baked with a sticky toffee sauce - keep in the freezer for a last-minute pud

Nutrition and extra info

  • Freezable

Nutrition: per pudding

  • kcal572
  • fat34g
  • saturates21g
  • carbs60g
  • sugars44g
  • fibre1g
  • protein5g
  • salt0.7g
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Ingredients

  • 140g softened butter, plus extra for greasing
    Butter

    Butter

    butt-err

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

  • 200g light muscovado sugar
  • 3 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g self-raising flour
  • cream or ice cream, to serve (optional)
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

For the sauce

  • 75g light muscovado sugar
  • 75g dark muscovado sugar
  • 75g butter
    Butter

    Butter

    butt-err

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

  • 150ml double cream

Method

  1. Lightly grease 8 mini metal pudding basins that each hold around 200ml. Place a small disc of baking parchment in the base of each one.

  2. To make the sauce, put the sugars and butter in a small saucepan and cook over a low heat until the butter melts and the sauce is glossy, stirring regularly. Add the cream and bring to a simmer. Cook for 1 min, stirring constantly. Remove from the heat and divide between the pudding basins. Leave to cool for 30 mins.

  3. Heat oven to 200C/180C fan/gas 6. Beat the butter, sugar, eggs and flour together in a large bowl with a wooden spoon or electric whisk until pale and thick. Spoon the mixture into the pudding basins and place them in a small roasting tin.

  4. Add cold water to the roasting tin until it rises just 1cm up the sides of the basins. Place the tin in the oven and bake for about 25 mins or until well risen and a skewer inserted comes out clean.

  5. Take the tin out of the oven and, one at a time and holding firmly with a dry tea towel, loosen the sides of each pudding with a round-bladed knife. Turn out onto 8 warmed dessert plates, or arrange on a platter. Serve hot with cream or ice cream, if you like.

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Comments, questions and tips

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Tullulabud
11th Feb, 2016
I made the toffee puddings when I had friends round for dinner, they were delicious! However I'm having more guests on Saturday and was wondering if you can make them in advance and put them in the fridge? ( no point on freezing as your recipe suggests, party is in 2 days).
LynneLancs
18th Jan, 2016
Made the gooey toffee puddings and put them all in the freezer following the instructions. Cooked 2 last night but not a great success. The instructions increase the amount of water in roasting tin and cooking time. Puddings rose and were browned but still not cooked underneath. Do I defrost before cooking or lower oven temp? Advice please. Thanks
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Sorry to hear that you have had a problem with the bake-from-frozen instructions. We suggest either thawing the puddings and baking them for 25-30 mins or baking them from frozen using warm water rather than cold at 190C/170C fan/gas 5. Stick to the same baking time, but check towards the end that they are not browning too much, and if they are cover the bain-marie with foil, until the puddings pass the skewer test. The base of the puddings will be a bit gooey because of the sugar reacting to the cake mixture, but the mixture shouldn't be raw.
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