Makes 6

Butter, for greasing
155g dark brown sugar
125g unsalted butter, chopped
60ml treacle
3 tsp ground ginger
1 tsp mixed spice
160ml milk
2 eggs, lightly whisked
1 tsp bicarbonate of soda
1 tbsp warm water
225g self-raising flour
170g raisins

For the salted caramel sauce:
215g caster sugar
300ml thickened cream
2 tsp sea salt flakes

To serve:
Vanilla ice cream

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease six 250ml pudding moulds or ovenproof dishes with melted butter. Line the bases with parchment paper.
2. Place a saucepan over a low heat and add the brown sugar, butter, treacle, ginger and mixed spice. Cook gently until the sugar dissolves, then simmer for another 3-4 minutes or until smooth and glossy. Remove from the heat and allow to cool for five minutes.
3. Whisk the milk and eggs into the butter mixture until well combined. In a small bowl, combine the bicarbonate of soda and warm water and stir. Add this into the butter mixture. Sift over the flour and stir to combine. Stir in the raisins.
4. Divide the mixture among the prepared pudding moulds. Cover each pudding with a layer of non-stick baking paper, then a layer of foil. Place on a baking tray. Bake for 30-35 minutes, or until a skewer inserted into the centre of each pudding comes out clean. Allow to cool in the moulds for five minutes before turning out onto serving plates.
5. Meanwhile, heat the caster sugar in a non-stick pan over a low heat. Heat for about 10 minutes, shaking the pan often but not stirring, until the sugar dissolves and turns a dark golden colour. Set aside for 1-2 minutes until the bubbles subside, then add the cream. Stir gently over a low heat for 10-12 minutes, or until the sauce has thickened slightly. Stir in the salt.
6. Drizzle the sauce over the puddings and serve with ice cream.

Per serving: 706kcals, 21.7g fat (13g saturated), 125.7g carbs, 87.5g sugars, 8.1g protein, 2.2g fibre, 1.026g sodium