Step 1

Preheat the oven to 170°C. Grease six 1-cup (250ml) dariole or pudding moulds.

Step 2

Place 1 tablespoon of jam and a few plum slices in the base of each mould. Place egg yolks and sugar in a bowl and beat with electric beater until light and fluffy. Add butter, then fold in flour, baking powder and spices. Add milk, and stir well to combine.

Step 3

Place eggwhites and a pinch of salt in a clean bowl, beat with electric beaters until soft peaks form. Fold into batter. Fill each mould two-thirds full, then sit in a baking pan and pour in boiling water to come halfway up sides of moulds. Cover tray with foil and bake for 25 minutes. Remove puddings from pan and allow to sit for 5 minutes. Run a knife around edge of puddings, then carefully invert each onto a serving plate. Swirl any remaining jam through cream. Serve with warm puddings.