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Mini Sticky Toffee Puddings

Mini Sticky Toffee Puddings

8 May 2025


5 MINS


10 MINS


4

♬ original sound - Barbary & Oak

 

INGREDIENTS
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

 

METHOD

1.    Heat oven to 200C/180C fan/gas 6.


2.    Mix the crumbled muffins with the sultanas. 


3.     Divide between 4 buttered ramekins. Cover with foil and bake for 8 mins until just warmed through.


4.    Meanwhile, place the sugar, butter and cream in a small pan and gently heat together, stirring until the sugar dissolves

5.     Pour the sauce over the muffin mixture and serve warm with ice cream.

 

TIP

Serve warm and top with vanilla ice cream