Caramel self-saucing puddings

1.Preheat the oven to 180°C and grease 4 x 1 cup capacity pudding bowls or ramekins with a little butter.

2.Sift the flour into a bowl, add the sugar and salt and then make a well in the centre. Add the milk, egg, vanilla and butter, then whisk until you have a smooth batter.

3.Divide the golden syrup between the pudding bowls and spoon the batter on top. Sprinkle each one with a tablespoon of brown sugar and gently divide the boiling water between them.

4.Bake 20-25 minutes or until puffed and golden. Serve straight from the oven with ice-cream and cream.