Select a baking tray large enough to fit the pudding moulds. Working quickly, remove the moulds from the fridge and place on the baking tray. Remove the salted caramel from the freezer and scoop ...

Stir the salt into the caramel sauce. Butter the ramekins and ... using a generous 1/4 teaspoon per pudding. Wipe any smudges off the ramekins and set them in the baking pan.

The sauce will thicken as it cools so be careful not to overcook it. Stir in the sea salt flakes. 4 Carefully tip the pudding out onto a plate. Cut into four and serve with the caramel sauce and a ...