MOLTEN TOFFEE PUDDINGS 100g soft brown sugar 75ml double cream, plus extra to serve For the sponge 75g butter, softened, plus extra for greasing 75g soft brown sugar 1 large egg ¼ tsp vanilla extract 75g plain flour vanilla ice cream, to serve 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. 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. 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.
Posted on: Wed, 31 Dec 2014 13:38:35 +0000
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