Molten Toffee Pudding
Molten Toffee Pudding
Ingredients:
For the Toffee Centre:
- Brown sugar 100 g
- Cream 75 ml
- Cream to serve
For the Sponge
- Butter (softened) 75 g
- Butter for greasing
- Brown sugar (soft) 75g
- Egg 1
- Vanilla essence ¼ tsp
- Plain flour 75 g
- Vanilla ice cream to serve
Method:
- 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. 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. 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 greased pudding 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. Put the puddings on a baking tray and bake at 200 degrees C for 20 mins. Turn the puddings out straight away, serve with ice cream and a little extra reheated toffee sauce.
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