Toffee pudding recipe

Preheat oven to 350 degree F.
Lightly grease 4 ramekins or moulds. Set aside.
Dissolve caster sugar with water in a saucepan under medium heat until sugar caramelized.
In another saucepan, warm cream and mix together with caramelized sugar.
Pour mixture equally into individual moulds.
In a bowl, cream butter with muscovado sugar until light, using an electric hand held whisk.
Whisk egg yolks in butter mixture. Set aside.
In a separate bowl, whisk egg whites until form soft peaks.
Fold in egg whites, flour and baking powder in butter mixture.
Spoon into moulds and cover tops with buttered rounds baking parchments.
Place into roasting tin with hot water halfway side of the moulds.
Bake in preheated oven for 45 minutes.
Serve immediately.