Ingredients

Steps

• Butter four 175ml dariole moulds and line the bases with baking parchment discs.
• Place one liquorice spiral in the base of each prepared mould.
• Whisk the butter, sugar, eggs, flour, baking powder, and extract in a bowl for two minutes.
• Divide the batter between the moulds and tap to remove air pockets.
• Cover each mould with pleated parchment and foil, securing tightly with string.
• Steam the puddings in a steamer or partially submerged in a simmering water bath for 45 minutes.
• Loosen the edges with a knife, invert onto plates, and serve immediately with custard.