Name: Quick sticky toffee puddings
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 4 large chocolate muffins crumbled; 50g large sultanas; small knob of butter for greasing; 50g light muscovado sugar; 50g butter; 75ml double cream; vanilla ice cream, to serve

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Quick sticky toffee puddings

Quick sticky toffee puddings

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.5 out of 5.38 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

4 large chocolate muffins

crumbled
50g large sultanas
small knob of butter

for greasing

For the sauce

50g light muscovado sugar
50g butter
75ml double cream
vanilla

ice cream, to serve

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Nutrition: per serving

kcal555
fat35g
saturates20g
carbs59g
sugars42g
fibre1g
protein5g
salt0.66g

low

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.

Recipe from Good Food magazine, September 2010

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A star rating of 4.5 out of 5.38 ratings

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