Ingredients

· 70 g softened unsalted butter

· 70 g dark brown soft sugar

· 1 medium egg

· Dash vanilla extract

· 70 g plain flour

· 3-4 salted caramel truffles

· Thick cream or ice cream, to serve

Method

Heat the oven to 160°C. Using an electric mixer, beat the butter and sugar with a pinch of salt until soft and combined. Beat in the egg, the vanilla and then the flour. The mixture should be spoonable enough, not too thick and not too runny. Divide most of the mixture between the moulds, then pop a caramel truffle (or other chocolate if you like) in the middle and cover with the rest. Wipe clean the inside edge of the moulds using a clean cloth (to help the puds rise). Bake for about 18 minutes, then turn out and serve with thick cream or any ice cream.