Ingredients
Salted caramel sauce
Method
1.Preheat oven to 200°C. Grease four ¾ cup dariole, pudding or custard moulds and dust with cocoa.
2.Melt butter in a saucepan, remove from heat and stir in chocolate pieces until completely smooth. Leave to cool.
3.In a separate bowl, lightly whisk the eggs, yolks and vanilla essence, then whisk in the sugar. Add the cooled chocolate mixture, then fold in the flour until just combined. Don’t over mix.
4.Fill moulds â…“ full then add 2 toffees before topping to ¾ full with mixture. Don’t overfill as the mixture will rise when cooking.
5.Place on a rimmed baking tray and bake for 14-15 minutes, or until the top springs back when touched gently.
6.While puddings are baking, make the Salted caramel sauce (see below).
7.Rest cooked puddings for 1 minute, they will sink a little. Run a knife around the sides before turning out onto plates. Spoon sauce over the top, sprinkle with flakes of salt and serve with whipped cream or icecream.
Salted caramel sauce
8.Combine butter and brown sugar in a small saucepan and heat until melted. Add the cream and boil for 2-3 minutes then stir in a pinch of salt or to your taste. Sauce will thicken on cooling.
Mixture can be stored unbaked overnight in the fridge; filled moulds can be frozen, unbaked. Dusting the moulds with cocoa instead of flour before filling ensures the puddings turn out neatly and without white specks. Sauce will set solid when cold. Reheat in a saucepan and whisk until smooth. You can omit the toffees from the puddings, if you prefer.
Note
