Dulce de leche is a thick, rich toffee/caramel sauce - you can either buy it out of a tin or make it yourself. These lovely little cakes make the perfect pud - a but like a twist on a sticky toffee pudding.
- 110g unsalted butter
- 6 tbsp. dulce de leche
- 200g caster sugar
- 125g plain flour
- 3 eggs
Preheat the oven to 180C and grease and flour 6 holes of a muffin tin.
Melt the butter. Sift flour into a large bowl and stir in the butter and dulce de leche until fairly smooth. Beat in the eggs one at a time then divide the batter between the 6 holes. Bake the cakes for 12 minutes or until just firm.