Braised Jersey Butter Puddings with Salted Caramel Sauce

Preheat oven to 350°F (175°C). Grease and flour four ramekins.

In a bowl, whisk together flour, sugar, and salt.

In a saucepan over medium heat, melt the Jersey butter. Once melted and lightly browned, remove from heat and let cool slightly.

Slowly whisk the dry ingredients into the melted butter until just combined. Do not overmix.

Gradually whisk in the milk and vanilla extract until smooth.

Pour the batter evenly into the prepared ramekins.

Place the ramekins in a baking dish and carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins.

Bake for 30-35 minutes, or until the puddings are set around the edges but still slightly wobbly in the center. A toothpick inserted into the edge should come out clean.

While the puddings are baking, prepare the salted caramel sauce. In a saucepan over medium heat, melt the sugar until it turns into a golden caramel. Be careful not to burn it.

Remove from heat and carefully whisk in the butter until melted and smooth.

Slowly pour in the heavy cream while whisking constantly. The mixture will bubble up.

Return the saucepan to low heat and cook for 1-2 minutes, stirring until smooth and thickened.

Stir in the sea salt to taste.

Remove the puddings from the oven and let cool slightly before serving.

Serve the warm puddings drizzled with the salted caramel sauce.