Return the pan to a low heat to melt any hardened caramel, then bring to the boil and simmer for 30 seconds. Pour into a bowl and leave to cool to room temperature. Preheat the oven to 170C/150C ...
Carefully pour the caramel into an ice cube tray. Allow to cool and then place in the freezer for about 30 minutes. For the puddings, melt the butter in a large saucepan over a low heat.
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