MOLTEN TOFFEE PUDDINGS

Molten toffee puddings image

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

Provided by James Martin

Time 40m

Number Of Ingredients 8

Ingredients

100g soft brown sugar
75ml double cream , plus extra to serve
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

Steps:

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.

Nutrition Facts : Calories 948 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 111 grams carbohydrates, Sugar 86 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.4 milligram of sodium