Gooey toffee puddings

Gooey toffee puddings

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 30 mins Cook: 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 140g softened butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



    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)



    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 is a dairy product made from separating whole milk or cream into fat and…

  • 150ml double cream


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Bek C
26th Dec, 2019
I made these yesterday and no real problems but I only had 4 small pudding basins and there was no advice on whether to half or fully fill them to accommodate rising, and there was no advice re how much sauce to put in each one. I used my common sense and experience in baking and opted to half fill them but had no idea what the sauce would do, I just estimated how much compared to how much was left if I was making 8. I could have halved the amounts but had never made them before. I had just short of 200 ml basins and only thought there was enough mixture for about 6 ( I saved the rest ) I have a fan oven and I found they took longer than 25 mins. More like an hour. However, as an alternative to Christmas pudding my daughter and son loved them. When I turned them out they were perfect. The sauce was delicious, I can’t comment on the actual pudding taste as yet but will make these again!
30th Oct, 2017
Easy and delicious. The sponge wasn't too sweet which was perfect with the sweet sticky toffee sauce and the sponge was so light. It went down a treat with everyone. I made them a few hrs early and put them in the fridge but brought them back to room temperature before cooking to make sure they cooked perfectly. Will be making these again for sure!
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).
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
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?