Quick sticky toffee puddings

Discover a shameless shortcut to this family favourite pud

• Prep: 5 mins 
  Cook: 10 mins 
• Serves 4
• Easy

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.

sources : www.bbcgoodfoodme.com