Dressing up shop-bought muffins makes this pudding a doddle. If you can get toffee or caramel ones it’ll be even more delicious!
SERVES 2 – 20 minutes
– 4 large chocolate muffins, crumbled.
– 50g/2oz large sultanas.
– small knob butter, for greasing.
– vanilla ice cream, to serve.
FOR THE SAUCE
– 50g/2oz light muscovado sugar.
– 50g/2oz butter.
– 75ml/2½fl oz double cream.
Step 1:Heat oven to 200C/180C fan/gas 6. Mix the muffins with the sultanas. Divide among four buttered ramekins or put in one baking dish. Cover with foil and bake for 8 minutes until just warmed through.
Step 2:Meanwhile, put the sugar, butter and cream for the sauce 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.
Note : PER SERVING 555 kcals, protein 5g, carbs 59g, fat 35g, sat fat 20g, fibre 1g, sugar 42g, salt 0.66g