Light as air and deliciously sweet, these individual sponge puddings are comfort food to impress. For this recipe you will need four individual pudding moulds, a steamer and kitchen string.

Put on a tight-fitting lid and steam over a low heat for 30 minutes. To serve, ease a knife around the insides of the moulds or teacups, and turn out the puddings onto warm serving plates.

Ladle the batter into the prepared ramekins, filling them almost to the top. Place the puddings in a roasting pan, and pour warm water around them until it comes halfway up the sides of the ramekins.

These puddings can either be steamed if you have a steamer large enough to hold the ramekins or cooked in a baking dish lined with a tea towel with hot water added. Grease each ramekin with butter.

Pour the mixture into the prepared basin and cover with a piece of well buttered foil Pop into the boiling pan and place the lid on, then steam for 45 minutes to 1 hour, or until the pudding is ...