Name: Gooey toffee puddings
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 8
Cuisine: British
Ingredients: 140g softened butter plus extra for greasing; 200g light muscovado sugar; 3 large eggs beaten; 175g self-raising flour; cream or ice cream, to serve (optional); 75g light muscovado sugar; 75g dark muscovado sugar; 75g butter; 150ml double cream

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Gooey toffee puddings

Gooey toffee puddings

Justine Pattison

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Makes 8

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4.7 out of 5.10 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

140g softened butter

plus extra for greasing
200g light muscovado sugar
3 large eggs

beaten
175g self-raising flour
cream

or ice cream, to serve (optional)

For the sauce

75g light muscovado sugar
75g dark muscovado sugar
75g butter
150ml double cream

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Nutrition: per pudding

kcal572
fat34g
saturates21g
carbs60g
sugars44g
fibre1g
protein5g
salt0.7g

Method

step 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.
step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

TO FREEZE

Prepare the puddings, then place the pudding basins on a baking tray. Cover each uncooked pudding with cling film or foil and freeze. When ready to serve, remove from the freezer, uncover and place the basins in a small roasting tin. Follow the recipe from step 4 onwards, adding an extra 5mm of water, and bake for 45-50 mins rather than 25 mins.

Recipe from Good Food magazine, November 2015

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A star rating of 4.7 out of 5.10 ratings

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