CARAMEL PUDDINGS 125 g butter 1 1/3 cups brown sugar 4 eggs, separated 3/4 cup self-raising flour 1/2 cup milk CARAMEL SAUCE 1/2 cup brown sugar 2 tablespoons water 60 g butter 1/3 cup cream Place butter and sugar in a bowl and beat until light and creamy. Add egg yolks to bowl and beat well. Stir flour and milk through butter, sugar and egg yolks. Place egg whites in a separate bowl and beat until soft peaks form. Fold egg whites gently into mixture and spoon into six 1-cup capacity ramekins.

Place ramequins in a baking dish and fill dish with enough water to come halfway up the sides of the ramekins. Bake in a preheated 350°F oven for 20 minutes or until puddings are puffed up and golden.

While puddings are cooking, make caramel sauce. Place sugar, water and butter in a saucepan and stir over low heat until sugar has melted. Add cream and allow sauce to simmer for 5 minutes or until thickened.

To serve, place ramekins on serving plates and top puddings with caramel sauce.

Serves 6.

[The New Cook, Donna Hay]