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Quick sticky toffee puddings

Quick sticky toffee puddings

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Rating: 5 out of 5.34 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Discover a shameless shortcut to this family favourite pud

Nutrition: per serving
HighlightNutrientUnit
kcal555
fat35g
saturates20g
carbs59g
sugars42g
fibre1g
protein5g
low insalt0.66g
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Ingredients

  • 4 large chocolate muffins, crumbled
  • 50g large sultanas
  • small knob of butter, for greasing

For the sauce

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Mix the muffins with the sultanas. Divide between 4 buttered ramekins or one baking dish. Cover with foil and bake for 8 mins until just warmed through.

  • STEP 2

    Meanwhile, place the sugar, butter and cream in a small pan and gently heat together, stirring until the sugar dissolves. Pour the sauce over the muffin mixture and serve warm with ice cream.

RECIPE TIPS
VARIATIONS
For an adult-only pudding, try soaking the sultanas in a little Marsala or medium Sherry for 5 mins before mixing with the crumbled muffins. Or, to make sticky banoffee puddings, simply swap the sultanas for 1-2 chopped bananas.
GET AHEAD
To prepare ahead, don't bake the muffin mixture, just pour over the sauce and leave to cool. Chill until ready to serve, then bake at 200C/180C fan/gas 6 for 15-20 minutes until bubbling and piping hot.

Goes well with

Recipe from Good Food magazine, September 2010

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Overall rating

Rating: 5 out of 5.34 ratings
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