Steamed apple and salted caramel puddings

To make the caramel, heat the sugar and water in a pan over medium heat until the sugar has dissolved. Turn up the  heat and boil until the sugar reaches a light amber colour.

Stir in the butter and cream, simmer for 2 minutes and add the sea salt flakes. Set aside.

To make the pudding, cream together the butter and sugar.

Add the eggs one at a time, beating well after each addition.

Sift in the flour and baking powder, and mix well. Stir in the milk.

Grease 6 small ramekins and add a spoonful of the salted caramel. Divide the chopped apples between the ramekins then top with the batter.

Cover the puddings with baking paper and then with foil, ensuring that no liquid can get into the ramekins.

Place the ramekins in a large pot and pour in water. The water needs to reach halfway up the side of the ramekins.

Steam over a gentle heat until the puddings are cooked through, about 45 minutes. Remove from the water and allow to cool slightly before turning out.

Serve with extra salted caramel.