Quick sticky toffee puddings
By Good Food
Discover a shameless shortcut to this family favourite pud
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Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 555
-
fat 35g
-
saturates 20g
-
carbs 59g
-
sugars 42g
-
fibre 1g
-
protein 5g
-
salt 0.66g
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
Tip
VariationsFor 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.
Method
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.
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.
