This quick sticky toffee pudding by James Martin looks so delectably and devilish it will have you licking the screen. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds. Cream the butter and sugar together in a food processor until pale and fluffy.
Authors of the new Pinch of Nom cookbook, Kate and Kay explain: ‘We know what you’re thinking: a sticky toffee pudding in a slimming book? At Pinch of Nom, our determination to make slimming-friendly desserts is real. This sticky toffee pudding is definitely a winner.
Step 1 In a pot over medium low heat, add 1 cup cream, corn syrup, and butter. Bring to a boil, and stirring occasionally, let boil until a deep amber color, about 30 minutes. Slowly and carefully stir in remaining 1 cup of cream. Remove from heat. Step 2 Butter a 3 quart baking pan and pour in about half of the toffee sauce.