Caramelised strawberry custard pots

Preparation

A proper summer pud that only uses four ingredients? Yes, please!

1. Slice half the strawberries for the topping then roughly chop the remainder.

2. Cut the sponge cake up into cubes and divide, with the chopped strawberries, among 4 heatproof ramekins.

3. Pour the creamy custard over the cake and strawberries and shake the ramekins so that the mixture settles. Layer on the sliced strawberries to cover the custard then chill in the fridge until almost ready to serve.

4. Put the sugar in a frying pan with 4 tablespoons of water. Place over a medium heat and leave the sugar to dissolve; swirl the pan rather than stirring it. When all the sugar has dissolved to a clear syrup, leave to bubble and turn to a golden caramel, swirling occasionally; this will take 5-10 minutes.

5. Carefully pour the caramel over the strawberry custard pots for sweetness and leave to set for 5-10 minutes before serving. Use a spoon to crack through the caramel topping.