Christmas is now 6 weeks ago, and a distant memory. Love them or loathe them, the ubiquitous tins of Quality Street or Roses are regular seasonal features in many British homes and offices, and I find the sweets that are left to last are usually the toffees.
I have nothing against toffee. In my offshore sailing days I used to regularly make a huge batch every weekend, with the express intention of keeping one loquacious – and bad joke telling – member of the crew quiet for at least part of the night watch. One batch was so sticky we had to use bolt cutters to chop it into manageable chunks, and it kept the entire crew quiet for a good hour.
Given the excessive cost of dental care in the UK, I, along with many others, am slightly nervous of pulling out a filling when chewing a toffee, so generally the toffees languish, unloved and unchewed at the bottom of the tin.
Here is an easy recipe to turn the remaining toffees into a delicious, and far less chewsome pudding, with no risk of putting your fillings out.
Recipe: Toffee Pots From Leftover Toffees
10 toffees (choc covered is fine – mine were a mix)
60g double cream
Extra cream for serving
Unwrap the toffees and place with the milk in a saucepan, gently heat until melted and you have a smooth gooey mix.
Remove from the heat and stir in the cream.
Pour into espresso cups and chill for an hour before serving.
Also delicious with extra milk as a drink, or used as a hot sauce over ice cream.
You may also like my leftover chocolate pots!