What is a Sunday Roast?

Dating back to the fifteenth century on the British Isles, the Sunday roast was a celebration of indulgence at the end of the week, often breaking a religious fast after Sunday church service. A staple in our restaurants in the UK, we’re proudly introducing this tried-and-true tradition to the concrete jungle. We’re breaking down all the components of this iconic and comforting meal that’s brought people together for centuries. Think: Thanksgiving dinner but every.single.Sunday!

 
SLOW-ROAST RUMP

The center of each Sunday Roast is the beef. Traditionally, large joints of meat were roasted on a spit over an open fire. We achieve a similar flavor by starting ours on our charcoal grill, allowing the flavors of the cherry and oak wood , which are used to make our all-natural charcoal,to permeate the meat, and then finishing it in the oven. Our Sunday Roast centers around the all-natural, pasture-reared, dry-aged rump. This hearty cut offers a robust beefy flavor. When asked, our Head of Hospitality, Niamh, confirmed that in a Sunday Roast “the beef is where it’s at.”

BEEF DRIPPING POTATOES

No Sunday roast is complete without roast potatoes (often referred to adoringly by our team as roasties). And no roast potato is complete without a hefty dose of good animal fat. Forget wimpy vegetable oils, you want to bring out the big guns of duck or goose fat or beef dripping for richly flavored, ultra-crispy roast potatoes. American behemoth McDonald’s used to be a fan of making their fries like this, serving as the inspiration behind our Beef Dripping Fries as well, until a few disgruntled vegetarians realized and made them change their ways. Our Executive Grill Chef, Paddy, indulges us in memories of family drama as everyone would “be fighting over the last bottom, crispy bits of the roast potatoes.”

BONE MARROW & ONION GRAVY

In the eighteenth-century Voltaire quipped that, whilst having a hundred religions, the English had only one sauce. The French, on the other hand, had hundreds of sauces to titillate their tastebuds whilst plotting ways to oppress non-Catholics. The gravy is our version of what he probably had in mind, enriched with small pieces of bone marrow. And we love bone marrow. It was a staple of British cookery for centuries (Queen Victoria is said to have been a great big fan, apparently eating marrow on toast every day) until it fell out of favor in the twentieth century. It goes really well with steak, adding some fatty richness to leaner cuts and boosting flavor in ways you’d almost deem inappropriate.

YORKSHIRE PUDDINGS 

A staple on our menu, and something that’s been a real joy to introduce New Yorkers to, is the infamous Yorkshire pudding. Yorkshire puddings date back to batter pancakes that were cooked under a spit roast, regularly doused in molten dripping. Now, cooking them en masse for our Sunday roasts, we don’t have that luxury, so a big old oven it is – but fear not, the beef dripping is most definitely still included. One guest perfectly described these pillows of dough as “wickedly crispy-on-the-outside-fluffy-on-the-inside.” We concur. 

SEASONAL VEGETABLES 

Rounding out the Sunday Roast plate are buttered cabbage, thyme roasted carrots, and roasted garlic and shallots. When asked about her favorite part of a Sunday Roast, our Executive Pastry Chef, Carla, was quick to answer. “One of my favorite bits of a Sunday Roast is the garlic. I love the garlic. As much garlic as I can get. I’m telling you, I can’t kiss anybody after a Sunday Roast – I’ll be smelling of garlic.” We recommend squeezing all the bits of roasted garlic atop the meat.

CAULIFLOWER CHEESE

Think Mac ’n’ Cheese, but the macaroni has been replaced with hearty cauliflower. First, we lightly boil the cauliflower, before it’s laced with creamy bechamel cheese sauce and topped with grated cheese for an added crunch before roasting in the oven. Ask our Group Executive Chef Matt about our Cauliflower Cheese and he’ll tell you “the thing I love about cauliflower is that if all else fails you can cover it with melted cheese and eat it with your Sunday Roast.”

WARM WEATHER SIPPERS

As the days get longer and the weather warmer, our bar team has unleashed their creativity by introducing some lighter and longer drinks for these sunnier days. We’ve created a new cocktail menu featuring our spin on some classics, reintroductions of a couple of fan favorites, and, of course, some of our sacred Hawksmoor classics. Let’s meet some of the line-up…

HIGHBALLS, FIZZES & APERITIFS

A properly made drink before a spread of steak, fish and sides is a ritual. We’ve ramped up some of these openers the only way we know how.

CAMPINO PUNCH

Siete Misterios Mezcal, Strawberry, Cucumber, Forthave Bitter, Clarified Milk Punch

Playing on the classic strawberries & cream-flavored-candy in the UK, our Campino Punch has flavors of strawberry and cucumber, layered with smoky mezcal and a touch of bitterness.  

BACK BURNER 

Patron Tequila, Mezcal, Empirical Ayuuk, Chile, Pineapple Soda

Making its return to our menu after a brief hiatus is this thinking person’s spicy margarita. Elegant and almost spritz-like, combining smoke, heat and fruity chili and pineapple.

THE ULTIMATES

ULTIMATE DIRTY

Ketel One Vodka, Olive Leaf Vermouth, Dry Sherry, Olive Brine

Being in the hometown for the martini, we’ve honored the New York classic, Dirty Martini, with our new Ultimate Dirty. It’s savory, silky and just as much fun as the original.

THE SECOND GOLDEN AGE

The 90s were a time where the cocktail became less about brightly colored drinks and more about top shelf and the craft of the cocktail.

FRENCH MANICURE 

Teeling Irish Whiskey, Sage, Yuzu, Lemon, Pineapple

A glossy, elegant upgrade on the lurid French Martini, silky fresh pineapple, sage and Irish Whiskey combine to devastating effect.

To see our full menu click here.

Meet Carla – Queen of Puddings  

Carla Hernriquess, Group Executive Pastry Chef 

“The biggest influence on my approach to cooking has always been my mum.”

After a childhood spent mixing, folding, baking and bowl-licking alongside my mum, who managed a bakery specialising in traditional Portuguese pastries, I decided to head to London.   

First off, I had to learn English, however. During my first shift in a busy London kitchen, the head chef turned to me and said calmly: ‘Carla, I need a cucumber.’ I ran into the walk-in and stood staring at the shelves, desperately trying to remember what a cucumber was. A less-than-calm voice came from the kitchen: ‘Where’s that f**king cucumber?!’ When I came clean, he was nice about it, and he’d show me one more thing every day after that. That’s how I learned English: one ingredient at a time.   

I moved around a bit and picked up new skills everywhere I went, but the biggest influence on my approach to cooking has always been my mum. At her bakery, she’d make hundreds of Pastéis de nata every day, along with Bolos de arroz (rice muffins), Fi os de ovos (a sweet egg dessert), Pão de Deus (bread) and many more. I’m getting hungry now just thinking about them all…  

When I was six or seven, I’d sit in the corner, and she’d give me some bread dough, and I’d make baskets and eggs out of it. My hands would always be shaping, moulding, kneading, and stretching, making simple and more intricate shapes. I loved it then, and I still love it now. From time to time, it’s stressful, but I wouldn’t change it for the world.  

After I’d been in London for a few years, I heard that a steak restaurant was looking for a Head Pastry Chef.  

“My friends and former colleagues thought I was crazy. A steakhouse? What a waste….”

I went to the interview out of curiosity more than anything, but it felt good and natural, and so I accepted the job before I’d even done a trial, which is unheard of. I didn’t realize the reputation steakhouses had in London back then – tourist traps filled with mediocre deserts. So when I told my friends, they couldn’t believe it; they thought I’d just be slicing bought-in cheesecakes and building hot fudge sundaes.   

That was 13 years ago, and I love that I’ve been able to push myself and the desserts we serve ever upwards. I’ve spent days in Switzerland with some of the best pastry chefs in the world, learning about the science of chocolate.
In January 2017, I was in New York working at Gramercy Tavern, Nomad and Eleven Madison Park with incredible Pastry Chefs Miro Uskokovic, Daniel Alvarez and Mark Welker. At the charity dinners we do at Guildhall, I’ve worked alongside great chefs like Claire Clarke, Skye Gyngell and Pierre Koff man. I’ve also been lucky to work with master chocolatier Paul A. Young.  

Steak restaurant or not, we do something special here. And not a frozen cheesecake in sight. 

Lineage: a Hawksmoor x Hudson Valley Brewery Pilsner

We’ve teamed up with New York brewery, Hudson Valley Brewery, to create Hawksmoor NYC’s first ever beer. “Lineage” is named after the amazing building that’s home to our restaurant – the Assembly Hall at the United Charities Building.

The beer is dry hopped with Fuggle (an old English hop variety) and Motueka (a new world style hop from New Zealand). A small proportion of the beer is lagered in oak barrels and then blended in with the rest of the beer. And, in classic Hawksmoor fashion, the whole thing is finished with a touch of Maldon sea salt.

We sat down with Jason Synan, owner of Hudson Valley Brewery, as well as our Bar Manager, Adam Montgomerie, to get a closer look at the inspiration, development, and creation of this beer.

What was the inspiration behind the flavor profile with this beer?

JS: We like our Pilsner beer to lean toward the simple and quenching side of the spectrum —  and while our collaboration with Hawksmoor definitely maintains that, we wanted to add a bit of depth and maturity to the liquid so that it may stand up to a variety of their menu offerings, as well as incorporate some ingredients that are true to the character and vision of their team.

AM: Lager is one of our most popular beers – it’s balanced and isn’t overwhelmingly heavy which is ideal to pair with several of our food offerings and is the perfect style – especially as we head into the summertime.

How long did it take to create the beer? What was the development process like?

AM: Just a few months actually; we were quite clear on what we were looking for and Hudson Valley was a brilliant partner to collaborate with.

JS: From beginning to end, Lineage took a little over 3 months to make. While the base beer was conditioning in our Lager tank, we worked together to develop the concept, packaging design, and decide on finishing touches.

Approaching completion, we took samples of the beer to Hawksmoor — steeping different hops and accent ingredients in the glass, looking to find a combination that spoke to our collective taste.

We knew that we wanted to blend in a small proportion of barrel-aged Lager to achieve a sense of roundness and depth of character, and thought that a little sprinkle of Maldon sea salt would provide a bright, invigorating counterpoint to that.

For the hops, we went with Motueka — a New Zealand variety known for its delightful flavor and aroma of citrus and stone fruits. Lastly, we added a bit of Fuggle — a classic English variety with delicate herbal / botanical notes.

What led to the design of the graphics on the can? The name of the beer?

JS: Visiting with the team at Hawksmoor in NYC, we were struck by the wondrous, grand atmosphere in the main dining room (known as The Assembly Hall) — with its nearly-30-foot vaulted ceiling, stained glass, and intricately designed molding around the archways, which had not been viewed by the public for nearly 100 years before the folks at Hawksmoor endeavored to restore it.

We wanted the name & label design for the collaboration to evoke a similar sense of wonder and reverence for things past, and the artwork done by Evan M Cohen, is an expression of that.

How would you describe the beer?

AM: A crisp and refreshing Pilsner with a little extra going on from the lagering in oak and the hop selections! Everything about this beer was thought through meticulously – from the design on the label to the addition of Maldon sea salt. Here at Hawksmoor we believe the perfect ratio for a dry martini is 7:1 (gin:vermouth). We took that same philosophy with this beer by using 7:1 (regular pilsner: 1 oaked pilsner). The devil’s in the details, eh?

What items on our menu would you suggest pairing with the beer?

AM: This beer would go well with many of our offerings, especially the dry-aged, charcoal-grilled steak. My personal pairing would be the Hawksmoor Cheeseburger (and a side of Beef fat fries).

Introducing our new cocktail menu

If we’ve learned anything over the last few years it’s that life is for celebrating. And, we’ve created this all-new list (except for some of our sacred Hawksmoor classics) with that thought in mind. So, lots of bubbles and top-shelf liquors to help the decadent you kick back and celebrate with friends and family.

You can expect the classic steakhouse cocktails you know and love – but brought into 2022 with techniques and artistry honed by the team to take them to the next level. So, let’s meet some of the line-up…

HIGHBALLS, FIZZES & APERITIFS

A properly made drink before a hunk of seared beef is a ritual. We’ve ramped up some of these openers the only way we know how.

BEE & BUTT FIZZ
Aberfeldy 12 y.o Single Malt, Pear, Amontillado Sherry, Andrew’s Honey, Soda

Drawing inspiration from his homeland, Bar Manager Adam was keen to take our Hawksmoor Calling and give it a cold-weather-makeover. This cocktail is an ode to the Scottish Highlands and two of its most treasured bounties: mellow single malt whisky aged in Sherry butts and floral heather honey. Aberfeldy is known as the ‘honeyed malt’ and works really well with Andrew’s Honey, sourced just blocks away at the Union Square Green Market. To make this drink we batch all the ingredients together and then carbonate it to keep everything light and refreshing.

THE ULTIMATES

The beating heart of this new menu is classic steakhouse cocktails. We’re introducing the fourth varietal of our Ultimates with the Ultimate Vodka Martini.

ULTIMATE VODKA MARTINI
Absolut Elyx Vodka, Dolin Dry Vermouth

The drink also uses the insulated flask technique that has won critical acclaim as the coldest martini in NYC.

THE SECOND GOLDEN AGE

Although there is a time and a place for a bright blue cocktail, the 70s and 80s were a dark moment in the history of the cocktail. Thankfully, from the mid-1990s things began to markedly improve, the sickly sweetness and lurid blueness dialed down and top-shelf booze got a look in. So, in an homage to the era that resurrected the craft of the cocktail we’ve revived a few of our favorites from the Second Golden Age that followed, brought up to date a little but still with plenty of millennial exuberance.

EARL OF HOUSTON
Sipsmith Gin, Earl Grey Tea, Lemon, Bergamot, Clarified Milk Punch

We’re paying homage to the New York institution, The Pegu Club, which was sadly lost to the pandemic, is an ode to the namesake’s Earl Grey MarTEAni. We infuse Sipsmith Gin with Earl Grey tea and then combine it with cold brew Earl Grey, Italicus. lemon juice and honey. We then clarify this into a milk punch to create a wonderfully rich and creamy texture.

NIGHTCAPS

Whether you’re into sweet and indulgent or bitter, dark, and serious. These are the perfect after-dinner drinks.

UPSIDE-DOWN
Johnnie Walker Black Label, Clynelish 14 y.o., Madeira, Pineapple

This drink draws inspiration from one of Bar Manager Adam’s favorite cocktails: The Rob Roy. We use both Johnnie Walker Black Label and Clynelish 14yo; the single malt bringing some weight and richness and both whiskies giving a hint of smoke. We’ve switched the classic sweet vermouth element for Madeira, a Portuguese fortified wine, and finish everything off with a pineapple liqueur. With tasting notes of a pineapple upside down cake (hence the name) we’d suggest pairing this with a Sticky Toffee Pudding for the ultimate end to your meal.

And that’s just a taster… see the full menu here.

Hawksmoor x Dominique Ansel  

On day one of Hawksmoor in New York, a friend walked in who we’ve admired for years … and Dominique Ansel would go on to become one of our beloved regulars.     

Since then, over the occasional Steak, Martini, Cronut or DKA we’ve talked about the possibility of a collaboration. Enter Matt Brown, our Group Executive Chef and former Head Chef of not one but two restaurants with three Michelin stars.    

The pair chatted, puzzled and pondered, and (after finally locking them into a kitchen together!) conjured up the mighty Short Rib en Croûte.  

Hawksmoor’s low-and-slow braised Bone-in short rib is baked in a pillowy blanket of Ansel’s flaky laminated brioche dough topped with rosemary and Maldon Sea salt so tender you can slide out the bone and either pour bone marrow gravy inside or dip into the warm gravy with each bite.    

Last month, the Bone-In Short Rib en Croûte was launched exclusively at the Dominique Ansel Workshop in Flatiron (17 E 27th Street), and they flew out the door.   

So, by popular demand, they’re traveling from Dominique Ansel Workshop in Flatiron to us at Hawksmoor in Gramercy Park.   

Grab yours exclusively in our bar from 5 pm daily between February 7 to 14.  

Remember, though, we’re only doing a super-limited run daily, so you’ll have to be quick.  

Walk-ins only. 

Hawksmoor Becomes a B-Corp

We just received news and thought we’d share it with you – news that we are now certified as a B Corp.

First up, what is a B Corp?

A global kitemark awarded by B Lab who audits and measures the social and environmental impact of a business. And it’s a high bar. There are only 15 restaurant groups in the world that have met the grade so far, and we are the first steakhouse.

Why should you care?

You may well not. We want you to enjoy Hawksmoor for the food, drink, the wonderful people, and the beautiful room. But it probably can’t hurt to know that behind the scenes we also work pretty hard to leave a positive mark in the communities in which we open and beyond.

Why do we care?

When we started out 16 years ago in London, we wanted to start a restaurant and a business we could be proud of, doing things with integrity and having a positive impact. In an industry that, at that time, often fell short. It feels good to be held to account and clear the bar, especially after the last few years.

Why did we get it?

We’ve been working away on a range of things over the years and along the way have become the only restaurant group recognized as one of the UK’s best places to work by Best Companies for over a decade, founder members and holders of maximum 3-stars from the Sustainable Restaurants Association and the world’s first carbon neutral steak restaurant group. We’ve also helped raise £3 million for charities doing great (bud sadly necessary) things in the UK and around the world.

What now?

We keep on trying to do things better, and not only because B Corps involves a commitment to constant improvement, and need to be re-certified every three years. Here in New York, our partnerships with Citymeals on Wheels, and the Billion Oyster Project are just the beginning.  We want to support the industry we love, happy in the knowledge that many other restaurant companies are already doing amazing things and will hopefully get the B Corp nod before too long as well. 

Really, we want to send out a MASSIVE THANK YOU to you.  Without all of you, we’d have stumbled into restaurant oblivion many moons ago and none of this would have been possible.

How to cook the perfect steak

If you don’t happen to have a charcoal grill, a Josper, or a Thermodyne in your apartment, fear not, you can still cook a great steak.

1. Buy Good Meat

This is the key. But it can be easier said than done – our advice is to find a good butcher and ask lots of questions. Here’s our checklist:

2. Buy big

The aim is to get a good char on the outside while keeping the meat juicy and tender inside; this is very difficult with a thin piece of meat. Ideally, each steak should be at least 10oz, and 1.5in thick. But, you can always buy bigger and share a steak with a couple of people.

3. Take the Meat Out of the Fridge

It needs at least an hour before you cook it, to bring it up to room temperature.

4. Fire Up the Cast-iron Pan (or, if You’re One of the Lucky Ones, a BBQ)

Get that cast iron griddle smoking hot. If you’re using a barbecue we’d recommend lump wood charcoal from sustainable sources, and make sure you use eco-friendly, non-impregnated firelighters to avoid any fuel tainting the favor of the meat. There are three ingredients needed for a perfect steak: beef, charcoal, and salt. Getting all three right is crucial – there’s no point in buying a beautiful piece of beef and using lighter-fuel impregnated briquettes.

5. Get the Pan or BBQ Really, Really Hot

The grill pan needs 5 minutes over high heat. If you’re using a barbecue you’re looking for white-hot coals, which will take about an hour from lighting. It should be painful to hold your hand anywhere near the heat source. If you’re inside, open the window – there will be LOTS of smoke.

6. If Your Steak Is Wet, Dry It With Paper Towel

Otherwise, it will struggle to form a decent crust and can pick up some unpleasant boiled-meat flavors. At the last minute, season the meat well with Maldon sea salt. You will need to use more than you probably think is sensible, but, we promise it will help build a delicious salty crust.

7. Don’t Use Any Oil On the Meat or In The Pan

If the grill is hot enough the meat won’t stick. As well as being unnecessary, oil tends to add a hint of flavor that doesn’t sit well with good beef. If you’re really worried, you can cut a small piece of fat off your steak (or ask your butcher for a piece) and rub it over the grill with a pair of tongs.

8. Stick the Steak on

Leave it for a couple of moments to start building up a crust, then flip. Carry on turning every couple of minutes until it’s the way you like it, and don’t forget to sear the edges. If the heat is as fierce as our charcoal grill at Hawksmoor you may need to move it more regularly to avoid burning – our grill chefs say every 5 seconds. If cooking multiple steaks, don’t overcrowd the grill or pan – make sure there’s plenty of space between each steak.

If there is a thick layer of fat on your steak, hold it up vertically with long tongs to brown the fat.

9. Check if Your Steak Is Cooked

You can use touch, which our grill chefs do, or you can use a probe, which our grill chefs also do to make sure every steak is perfect. Cooking temperatures are subjective and perceptions even vary from country to country. The internal temperature should be at the bottom end of each range at the end of cooking and towards the top end once rested (Medium rare 131°F-140°F, Medium 140°F to 149°F, Medium Well 149°F-158°F).

10. Rest Your Meat

In the restaurant, we rest meat at 132.8 °F but at home that’s going to be tricky… 5 minutes for a single steak or 10-15 minutes for a large sharing steak on a warm plate should do it. Serve on hot plates.

11. Crack Open a Bottle of Good Wine

Eat, drink & be merry!

Macaroni & Cheese Recipe

Serves 4
The first incarnation of this infamous side contained only one cheese. It wasn’t long before we started tweaking and adapting – a bit of mustard here, a different noodle there. We’ve redone this macaroni and cheese dozens (and dozens) of times. The result is a blend of five local NYC cheeses, a sprinkle of nutmeg here and some salt and white pepper there.

Cheese Sauce

• 1/3 cup Plain Flour                                       
• 1/3 cup Unsalted Butter                                
• 2.8 oz Brianne, shredded                                               
• 2.8 oz Chefs Shred, shredded                                          
• 2.8 oz Bayley Hazen Blue, shredded 
• 1.4 oz Mozzarella, diced                           
• 2 cups Whole Milk                         
• ½ teaspoon Nutmeg                                                   
• ½ teaspoon White Pepper                                        
• 2 teaspoons Sea salt         

Preparation

1. In a saucepan, melt butter over medium heat. Whisk in the flour into a smooth pale roux. Cook out the roux for at least 5 mins moving regularly.
2. Heat the milk to a foamy boil.
3. While whisking the roux slowly ladle the hot milk into it until it has fully incorporated before the next ladle is added.
4. After all the milk has been mixed, continue to whisk the milk for5/10 minutes until the sauce has thickened slightly.
5. Slowly add the grated Bailey Hazen Blue, Brianna, and the Chef Shred and stir till smooth and completely melted. 
6. Once melted and smooth remove from the heat to prevent the sauce from splitting.
7. Season the finished sauce with the salt, ground white pepper and nutmeg. 
8. Reserve until needed. 

Tubetti Pasta

• 8 Quarts Water                                             
• 1/2 cup Salt                                                    
• 2 cups Tubetti Pasta   

1. In a large pan bring 8 quarts of salted water to the boil.
2. Once the water is boiling add the pasta to the water and stir occasionally. Cook for approximately 9 minutes or until the pasta is slightly al dente.
3. Drain pasta from the pasta water and cool.

Parmesan Panko

• 3 oz Parmesan grated on a microplane  
• 3 oz Panko Breadcrumbs 

Mix together and reserve.

Preparation

1. Mix the cooked pasta with the cheese sauce and warm through.
2. When warm, fold in the diced mozzarella and place the mixture into its serving dish. Top with the Parmesan Panko mixture.
3. Bake for 4-5 minutes until the top is golden brown but the sauce has not dried out or spilled over the edge.

Sticky Toffee Pudding

Serves 4
This dessert has been our best seller since day one and we’ve experimented with it relentlessly. Both to tweak and improve the basic recipe and to come up with new variations on a theme, more of which can be found in our cookbook.

Toffee Sauce

• 1 cup plus 2 Tbsp. unsalted butter
• 1 cup plus 1 Tbsp. dark muscovado sugar
• 1/3 cup light muscovado sugar
• 1 cup plus 1 Tbsp. double cream
• 1/4 tsp. Maldon sea salt

1. Gently melt the butter in a pan, with salt, over medium heat, then mix in the rest of the ingredients. Turn up the heat until it almost reaches a simmer. Turn off the heat and whisk the sauce until it achieves a silky, thick, and smooth consistency.

Toffee Pudding:

• 1 cup Medjool dates, pitted
• 2 tsp. baking soda
• 6 1/3 cups water
• 1 cup plus 1 Tbsp. unsalted butter
• 1 cup light muscovado sugar
• 1 cup dark muscovado sugar
• 2 eggs
• 2 2/3 cups self-rising flour
• 1 31/2 tsp. baking powder
• Pinch of Maldon sea salt

1. Preheat the oven to 350° F. Mix the dates in a saucepan with baking soda and water over medium heat. Bring to a boil and cook until very dark, approximately 20 to 25 minutes. Remove from heat, then blend the mixture in a food processor. Set aside.
2. In a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Mix in the eggs one at a time. Once combined, mix in the flour, baking powder, and salt. Add the date mixture.
3. Grease aluminIum cupcake tins and spoon in the mixture. Bake for 20 minutes until risen and cooked through. When the pudding has cooled, remove, place on a plate, and top with toffee sauce. (Pair alongside your favorite vanilla ice cream, should you fancy.)