from here
(Makes 8 individual puddings)
You will need 8 oven-safe ramekins and a roasting pan large enough to fit them all.
Start by making the caramel. This must cool to room temperature before using in the recipe and can be made a day in advance if needed.
For the caramel:
(Recipe based on this one)
1 cup (200g) granulated sugar
6 tablespoons (90g butter), cut to 5 or 6 pieces
½ (120ml) heavy cream
1 teaspoon cayenne pepper (optional but recommended)
I am sometimes quite disorganised about preparing all ingredients before starting a recipe but in this case it is crucial. Have everything measured and ready to go before you start!
Place the sugar in a medium saucepan and heat over medium heat, stirring with a wooden spoon or heat resistant spatula. It will clump up and then start to melt, changing colour from clear to yellow to a light brown.
Continue stirring until all sugar lumps have been melted. By this stage the sugar should be a uniform brown colour. Remove the saucepan from the heat and drop in your butter. It will foam up and bubble.
Once the foaming has died down a bit, replace the pan on the heat and stir for 2-3 minutes, until the butter is completely mixed in to the sugar. Again remove the saucepan from the heat and pour the cream in in a slow trickle - it will again foam up and bubble.
Stir the cream in and return the pan to the heat. Let it come to the boil for about a minute before taking off the heat. Stir in the cayenne pepper. Allow to cool to room temperature before using. If you have any leftovers you can store it in the fridge for up to 2 weeks - reheat before using.
For the spice puddings:
200g / 7oz caster sugar
200g / 7oz butter, softened
4 eggs
200g /7oz self raising flour
½ teaspoon baking powder
Spice mix: 5 or 6 cardamom pods, ½ teaspoon each of ground cinnamon, nutmeg and ginger, and a pinch of salt.
80ml / 1/3 cup milk
Extra butter for greasing the ramekins
Whipped cream for serving (optional)
Preheat the oven to 190°C / 375°F.
Start by preparing your spice mix: If you have a spice grinder, add the cardamom pods and grind for about a minute until the pods are broken down into fine pieces. Add the remaining spices and grind again for about 5 seconds to combine. If you don’t have a spice grinder, bash the cardamom pods in a mortar and pestle before adding the remaining spices and mixing.
In a medium bowl, cream together the butter and sugar until pale yellow and fluffy (or use an electric mixer). Add the eggs one at a time, stirring well in between each one.
Add half the flour and stir in. Add half the milk and combine. Add the remaining flour, the baking powder and spice mix and again stir to combine. Finally, add the remaining milk and mix in.
To prepare the puddings:
Grease each ramekin well with butter - the sides as well as the bottom.
Add 2 generous tablepoons of your (room temperature) caramel in the bottom of each ramekin. Use another tablespoon to gently spoon the spice pudding batter over the caramel until your ramekins are about 2/3 full.
Loosely cover each ramekin with aluminium foil as they will expand during cooking. Place the ramekins in your roasting pan and fill the pan with enough boiling water to come halfway up the ramekins. Put into the oven and bake for 40 minutes.
When the 40 minutes is up, remove from the oven and leave them in the roasting pan for another 5 minutes. Remove to a baking rack where they will cool further.
I suggest serving immediately so they are still warm. To serve, run a knife around each ramekin and upend onto a plate. The caramel will run down the sides of the pudding. Serve with whipped cream and more caramel if desired.
If serving later, reheat the puddings in a microwave for 10-20 seconds before removing from their ramekins. Is so delicious it goes with anything, really.
