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Quick sticky toffee puddings

Discover a shameless shortcut to this family favourite pud

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 555
  • Carbohydrates 59
  • Saturated Fat 20
  • Sugar 42
  • Protein 5
  • Fat 35
  • Fibre 1
  • Salt 0.66

Nutrition per serving

  • Calories 555
  • Carbohydrates 59
  • Saturated Fat 20
  • Sugar 42
  • Protein 5
  • Fat 35
  • Fibre 1
  • Salt 0.66

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

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.

Method

  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.

  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.

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