Gooey toffee puddings - Good Food Middle East
Indulgent yet wonderfully light, these individual caramel sponges are baked with a sticky toffee sauce – keep in the freezer for a last-minute pud
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Cooking tools:
- Kitchen scale
- Pudding basin
- Parchment paper
- Saucepan
- Stove
- Wooden spoon
- Hand mixer
- Mixing bowl
- Oven
- Roasting pan
- Baking sheet
- Plastic wrap
- Aluminum foil
- Freezer
- Skewer
- Kitchen towel
- Chef's knife
- Plate
- Serving platter
Ingredients
- 140g softened butter, plus extra for greasing
- 200g light muscovado sugar
- 3 large eggs, beaten
- 175g self-raising flour
- cream or ice cream, to serve (optional)
- 75g light muscovado sugar
- 75g dark muscovado sugar
- 75g butter
- 150ml double cream
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