Step 1

The day before you want to serve the puddings, prick them all over with a skewer, then drizzle with 3 tablespoons of the brandy. Cover and refrigerate overnight so the puddings absorb all the brandy.

Step 2

Place the ready-made custard, thin cream, icing sugar and remaining brandy in a saucepan. Stir over low heat for 5-6 minutes or until just heated through.

Step 3

Microwave the puddings, uncovered, for 1-2 minutes on high. Invert onto serving plates and serve with custard, a generous spoonful of thick cream, and fresh raspberries.