By Kate Gibbs, Food Writer and Cook.

1/2 cup water
1 cup sugar
3 x 5g sheets titanium strength gelatine
375ml (1½ cups) milk
375ml (1½ cups) cream
3 tbsp caster sugar
1 tsp vanilla extract.

Put water and sugar in small heavy saucepan over low heat until sugar dissolves.
Increase heat and boil until golden brown. Pour a little caramel into the base of each 6x125ml individual moulds. Hold with a cloth and quickly rotate each mould until caramel coats sides and base. Leave to cool.
Soak the gelatine sheets in a flattish container with cold water to cover for about 5 minutes. Bring milk, cream, sugar and vanilla to scalding point on a medium low heat. Remove from heat.
Drain water from and add softened gelatine to milk mixture, stirring until dissolved. Strain liquid, then pour into caramel lined moulds. Cover loosely and refrigerate overnight, until completely set.
To serve use a small spatula or knife to work the pudding away from the edges, then stand moulds in boiling water for 4–5 seconds.
Place a plate on top of each mould, then turn over carefully so the plate is on the bottom. Shake gently to dislodge the pudding and caramel sauce and serve.