• 115 g/ 4 oz unsalted butter, plus more for greasing
• 60 g/ 2 oz caster sugar
• 5 tbsp double cream
• 115 g/ 4 oz muscovado sugar
• 4 eggs, separated
• 140 g/ 5 oz plain flour
• 1½ tsp baking powder
• warm Crème Anglaise, to serve

Preheat the oven to 180°C/350°F/gas 4 and butter four 300-ml/ ½-pint dariole moulds.

In a pan, dissolve the caster sugar in a couple of tablespoons of water over a low heat. Warm the double cream in another pan. When the sugar has all dissolved, turn up the heat under that pan to moderate and boil until golden brown. Remove from the heat and add the hot cream, stirring. Pour equally into the 4 moulds to line the base.

With an electric whisk, cream the unsalted butter and muscovado sugar until off-white, and then whisk in the egg yolks, one at a time.

In a metal or glass bowl, whisk the egg whites to a soft peak and reserve.

Sift the plain flour and baking powder into another bowl, and whisk into the butter cream. Then fold the egg whites into the mixture.

Spoon into the moulds and cover the tops with buttered rounds of greaseproof paper, then with pleated foil to allow for expansion. Put into a roasting tin and pour hot water from the kettle to come halfway up the moulds.

Bake for 40–50 minutes, until a skewer pushed into the middle of one of the puddings comes out warm and clean.

Serve with warm crème anglaise poured around.