Method

1. Combine the raisins and port together in a small bowl and leave for at least two hours until the raisins absorb the port. Heat your oven to 150C. Heat the castor sugar in a small saucepan on a medium-high heat until a dark caramel forms. Add the butter and 2 tbsp of water and whisk well until the caramel dissolves. Remove from the heat and allow to cool slightly. Add the milk and cream and whisk to combine.

2. Lightly beat the egg yolks in a heatproof bowl and strain about 60ml of the caramel mixture into the eggs while whisking to temper them. Strain the remaining caramel mixture and the vanilla and whisk until well combined. Pour through a sieve again into 6 separate ramekins. Place the ramekins in a deep baking dish and place into the oven. Pour boiling water around the ramekins until it reaches halfway up their sides.

3. Bake for 50 minutes until set (a slight wobble should remain in the centre). Remove from the oven and cool to room temperature, then chill in the fridge until ready to serve. You may also serve these slightly warm if you prefer. Lightly whip the cream with a good pinch of salt and serve the puddings with a dollop of salted cream and a big spoonful of the port raisins.