By Scarlett516 on May 03, 2010
"English dessert was either invented or made famous by Francis Coulson, the owner of the Sharrow Bay Hotel in the Lake District in England. If you want to make this dessert ahead of time, let the cakes cool completely and do not drizzle the sauce. Store in a Ziploc bag in the refrigerator for up to 24 hours. When ready to serve, drizzle each pudding with 1 tbsp of the sauce and heat in a 350°F oven for 5 minutes or until warmed through. This recipe is from the book "Sticky, Chewy, Messy, Gooey" and it recommends serving this with vanilla ice cream. The desserts I had in England were more likely to be served with some cream to pour over them than ice cream, so you may choose whichever you prefer."
Serving Size: 1 (226 g)
Servings Per Recipe: 12
"I did this recipe last year for Christmas dinner and will be making it again this year. I didn't have a muffin pan, so just used two 8 x 8 cake pans.
I did cut back on the sugar, just a personal preference as my family doesn't like things overly sweet.
Thanks for sharing the recipe."
"I just made this today and it was an easy recipe to follow. Be warned, though ... even the dough smells good! I liked the fact that there were no nuts in this recipe, although I'm sure you could add them if you want. The sauce is delicious too. I used a normal size muffin pan (not the huge size) and got 24 individual cakes out of this recipe, which was a bonus. Now I have some to eat and some to put in the freezer."