Quick sticky toffee puddings

Cheat your way to a yummy pud with shopbought muffins – just be sure to hide the cases!

Serves 4 Prep 5 mins Cook 10 mins

4 large chocolate muffins, crumbled 50g sultanas small knob of butter, for the

ramekins or dish

FOR THE SAUCE

50g light muscovado sugar

50g butter

75ml double cream vanilla ice cream, to serve

1 Heat oven to 200C/180C fan/gas 6. Mix the crumbled muffins with the sultanas. Divide between 4 buttered ramekins or 1 baking dish. Cover with foil and bake for 8 mins or until just warmed through.

2 Meanwhile, make the sauce. Put the sugar, butter and cream in a small pan and gently heat together, stirring until the sugar dissolves.

3 Pour the sauce over the muffin mixture and serve warm with ice cream.

PER SERVING 555 kcals, fat 35g, saturates 20g, carbs 59g, sugars 42g, fibre 1g, protein 5g, salt 0.6g