Loved by Jadzia Dax, Jake Sisko and Julian Bashir, it is no wonder why these were such a popular item on the Promenade.

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1 cup (200g) granulated sugar

6 tablespoons (90g) butter, cut to 5 or 6 pieces

½ (120ml) heavy cream

1 teaspoon cayenne pepper (optional but recommended)

200g / 7oz caster sugar

200g / 7oz butter, softened

4 eggs

200g / 7oz self raising flour

½ teaspoon baking powder

5 or 6 cardamom pods

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

A pinch of salt

80ml / ⅓ cup milk

Extra butter for greasing the ramekins

Whipped cream for serving (optional)

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1. Start by making the caramel. Place the sugar in a medium saucepan and heat over medium heat, stirring with a wooden spoon or heat resistant spatula. It will clump up and then start to melt, changing colour from clear to yellow to a light brown. Continue stirring until all sugar lumps have been melted. Remove the saucepan from the heat and drop in your butter. Once the foaming has died down a bit, replace the pan on the heat and stir for 2-3 minutes, until the butter is completely mixed in to the sugar. Again remove the saucepan from the heat and pour the cream in in a slow trickle. Stir the cream in and return the pan to the heat. Let it come to the boil for about a minute before taking off the heat. Stir in the cayenne pepper. Allow to cool to room temperature before using.

2. Preheat the oven to 190°C / 375°F. Start by preparing your spice mix: If you have a spice grinder, add the cardamom pods and grind for about a minute until the pods are broken down into fine pieces. Add the remaining spices and grind again for about 5 seconds to combine.

3. In a medium bowl, cream together the butter and sugar until pale yellow and fluffy. Add the eggs one at a time, stirring well in between each one. Add half the flour and stir in. Add half the milk and combine. Add the remaining flour, the baking powder and spice mix and again stir to combine. Finally, add the remaining milk and mix in.

4. Grease each ramekin well with butter. Add 2 generous tablespoons of your (room temperature) caramel in the bottom of each ramekin. Use another tablespoon to gently spoon the spice pudding batter over the caramel until your ramekins are about ⅔ full. Loosely cover each ramekin with aluminium foil. Place the ramekins in your roasting pan and fill the pan with enough boiling water to come halfway up the ramekins. Put into the oven and bake for 40 minutes.

5. When the 40 minutes is up, remove from the oven and leave them in the roasting pan for another 5 minutes. Remove to a baking rack where they will cool further. To serve, run a knife around each ramekin and upend onto a plate. The caramel will run down the sides of the pudding. Serve with whipped cream and more caramel if desired.