Preheat the oven to 220C/425F. Place a baking tray on the middle shelf. Butter the pudding basins and line the bases with a parchment circle. Set aside.

In a small bowl, mix together caramel and flakey sea salt.

In a separate small bowl, melt dark chocolate and butter until smooth and silky. I do this in the microwave in 10-20 second bursts, stirring in between. Leave to cool a few minutes.

In a large bowl, beat eggs and sugar together until doubled in size. The mixture will have turned thicker and pale with the beaters leaving a trail in the mixture.

With the beater on low, drizzle in the cooled chocolate mixture and vanilla until combined. Sift in the flour, then gently fold together.

Place two tablespoons of cake mixture into each pudding basin, making a well in the middle. Fill each well generously with the salted caramel then top each basin equally with the remaining chocolate mixture.

Place the pudding basins on the baking tray in the preheated oven and bake for 9-10 minutes until the top of the cakes have cracked and are fairly firm to touch. Remove from the oven and leave to stand for a few minutes. Run a knife round the edge to loosen the cakes from the moulds, then turn out onto a serving plate. Dust with icing sugar, decorate with sliced strawberries and serve with a scoop of ice cream or some pouring cream. Enjoy!