Molten toffee puddings

Molten toffee puddings

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 2

If you love chocolate fondants, this sticky toffee version hides an irresistible melting centre - serve warm with ice cream

  • Freezable
Nutrition: per pudding
HighlightNutrientUnit
kcal948
fat54g
saturates33g
carbs111g
sugars86g
fibre1g
protein8g
low insalt1.4g
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Ingredients

For the toffee centre

For the sponge

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.3 ratings
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