Instructions: Melt butter in water over a low heat. Add ground almonds and slivered almonds to butter off the stove. Beat eggs and egg yolks well and add to almond mix. Combine caster sugar, cream and brandy with mixture.

Put mixture into 6 buttered brioche moulds. Bake in a water bath at 230C (400F) for approximately 15 minutes or until done. Turn out onto serving places.

*ButterScotch sauce
Cook in heavy saucepan until the mixture smells like toffee. Remove from heat. Add hot water and rum carefully, then cool. Do not refrigerate.

To serve, spoon the butterscotch sauce over the unmoulded puddings then decorate with suitable garnishes, eg. crystallised violet and mandarin segments cut into butterflies.

Serve with a jug of pure cream.

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