Molten Toffee Puddings Food

MOLTEN CHOCOLATE PUDDINGS

Steps:

• Preheat the oven to 425 degrees F.
• Butter 2 (8-ounce) ovenproof ramekins, and then dust them with cocoa powder, shaking off any excess.
• Melt the chocolate and butter together in a bowl over a pan of gently simmering water. While the chocolate is melting, use an electric whisk or a hand held mixer to beat together the eggs and sugar until pale and thick. Pour the melted chocolate into the egg mixture and gently fold in the flour. Spoon the pudding into the ramekins and bake for 10 minutes.
• Serve the puddings in either the ramekins or turned out onto serving plates. Dust the puddings with cocoa powder and garnish with a dollop of creme fraiche.

STICKY TOFFEE PUDDING

Steps:

• For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
• For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
• Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
• In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

ULTIMATE STICKY TOFFEE PUDDING

Steps:

• Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.
• Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.
• Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
• While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
• Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
• Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
• Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
• Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
• Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.
• Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
• Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the double cream.
• Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
• You can serve them now with the sauce drizzled over, but they'll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
• Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn't smudge (no need to chill).
• When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.