Every Flavour Puddings

140g butter
140g soft light brown sugar (use muscovado for the treacle or brandy ones)
140g self raising flour
2 large eggs (lightly beaten)

Put a muffin case into 6 (6oz) dariole moulds or large muffin tins
(I used the Silverwood 6 cup Mini Pudding Mould)

Preheat your oven to 160 degrees centigrade
Place a roasting tray on the middle shelf 1/3 full of cold water

Beat the butter and sugars together until light and creamy
Add each beaten egg with a spoonful of flour and stir well
Fold in the remaining flour
Depending on which flavour you choose, stir in a) see below
Then spoon b) into the bottom of the muffin cases, 2 teaspoonfuls into each one
Place the tins into the water bath and bake for 35-40 minutes until golden and springy
Let them cool for a few minutes in the tins
Tip out the puddings, remove the muffin papers and serve with cream

If you make too many, keep them in the fridge and reheat them 1 or 2 days later:
Put two in the microwave at a time and heat for 1 minute

Flavoured Puddings

For 6 Sticky Lemon Puddings

a) zest and juice of a lemon
b) 12 teaspoons of lemon syrup (or a mix of golden syrup and lemon juice)

For 6 Prune and Brandy Puddings

a) 12 ready to eat prunes snipped up and soaked in 3 tablespoons brandy
b) 12 teaspoons of golden syrup
These are delicious with brandy butter AND cream

6 Syrup Sponges

a) 3 tablespoons of milk
b) 12 teaspoons of golden syrup (btw I tried treacle, it doesn't work)

6 Marmalade Puddings

a) 3 tablespoons of milk
b) 12 teaspoons of marmalade

6 Clementine Puddings

a) 3 tablespoons of clementine juice
b) 6 slices of caramelised clementine

Take 6 slices of clementine and fry in butter and sugar for a few minutes. Place one in the bottom of each muffin case then add just one teaspoonful of marmalade or syrup.

6 Jam Sponges

a) 3 tablespoons of milk
b) 12 teaspoons of jam

Selection Pack of Puds

Mix and match any of the above!