Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup (100g) all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup (120ml) heavy cream
- ¼ cup (60ml) full-fat coconut milk (optional, for extra richness)
- For the toffee sauce: ½ cup (115g) unsalted butter, 1 cup (200g) brown sugar, ½ cup (120ml) heavy cream, 1 tsp vanilla, ¼ tsp salt
- For garnish: flaky sea salt, edible gold dust, vanilla ice cream
Instructions
- Preheat oven to 350°F (175°C). Grease two ramekins and set aside.
- In a bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Sift in flour, baking powder, and salt; fold gently until combined.
- Divide batter evenly into ramekins. Fill each with 2 tbsp heavy cream and 1 tsp coconut milk in the center (this creates a molten core).
- Bake 18–22 minutes until edges are golden but center still jiggles slightly.
- Let cool 5 minutes, then invert onto plates.
- For sauce: melt butter in saucepan, stir in brown sugar and cream until smooth. Simmer 3 minutes, then stir in vanilla and salt.
- Serve pudding warm, drizzled with toffee sauce, topped with ice cream, gold dust, and flaky sea salt.
Notes
- For a gluten-free version, swap flour for ⅔ cup (85g) almond flour + ¼ cup (30g) oat flour.
- The cream pockets will create a lava-like center—if omitted, pudding will be fully set (still delicious, but less ‘traitorous’).
- Make sauce up to 3 days ahead—reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: British
- Diet: vegetarian
Nutrition
- Serving Size: 1 pudding + 2 tbsp sauce
- Calories: 598 Kcal
- Sugar: 48g
- Sodium: 212mg
- Fat: 43g
- Saturated Fat: 26g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 117mg
