Molten Toffee Pudding

Ingredients for Molten Toffee Pudding:
For the Toffee Centre:
Brown sugar 100 g
Cream 75 ml
Cream to serve

For the Sponge:
Butter (softened) 75 g
Butter for greasing
Brown sugar (soft) 75g
Egg 1
Vanilla essence ¼ tsp
Plain flour 75 g
Vanilla ice cream to serve

Method:
To make the toffee for the centre:
Put the sugar and cream in a pan over a medium heat, stir until the sugar has dissolved.
Turn up the heat and let the toffee bubble for 3 mins until thick. 
Pour into a bowl and chill for 2 hrs until set. 
Remove the toffee from the fridge. 
Use a dessertspoon to scoop out 2 walnut-sized pieces, roll into balls and pop back in the fridge until needed. 
Any remaining toffee can be reheated to make a sauce to serve alongside the puddings. 

For the Sponge:
Beat the butter and sugar together in a bowl until pale and fluffy. 
Add the egg and vanilla, and beat until combined. 
Add the flour and a pinch of salt. 
Divide the mixture between the greased pudding moulds, reserving 2 tbsp. 
Push a toffee ball into each pudding, and cap off with the remaining mixture. 
The puddings can be frozen at this point or chilled for 2 hrs. 
Put the puddings on a baking tray and bake at 200 degrees C for 20 mins. 
Turn the puddings out straight away, serve with ice cream and a little extra reheated toffee sauce.

Molten Toffee Pudding by Zarnak Sidhwa