1. Preheat the oven to 180oC / 350oF / Gas mark 4 and grease 6 mini pudding bowls.

2. Drain half the cherries, reserving the syrup, and roughly chop.

3. Melt the butter and then whisk in the eggs and 75g of Dulce de Leche. Stir in the chopped cherries.

4. Combine the sugar, flour and baking powder in a large mixing bowl and mix into a thick batter with the butter mixture.

5. 1/3 fill the pudding bowls with the mix and spoon in a heaped dessert spoon of the Dulce de Leche. Top with the rest of the mix making sure the bowls are only 3/4 full.

6. Place the puddings in the pre-heated oven for 20-25 minutes until firm and springy to the touch.

7. Meanwhile, place the remaining cherries and syrup in a sauce pan and gently heat until the syrup reduces and forms a thick consistency.

8. Run a knife around the edge of the puddings and turn out on to serving plates. Spoon over the warm cherries and thick syrup. Serve immediately.