>Divide the batter between the 6 moulds, quickly whip the baking sheet
>out of the oven, arrange the little tins on it and replace in the
>oven. Cook for 10-12 minutes (the extra 2 minutes will be needed if
>the puddings are fridge-cold when you start) and as soon as you take
>them out of the oven, tip out these luscious babycakes onto small
>plates or shallow bowls. Serve these with whipped double cream, the
>same unwhipped in a jug, crème fraiche, crème anglaise
>or ice cream.
Przelej mase (ciasta) do 6 foremek, szybko wyjmij blache do pieczenia, wez kilka malych pojemnikow i wloz ponownie do piekarnika. Piecz przez 10-12 minut (mozez potrzebowac dwie dodatokwe minuty jesli puddingi (ciasta) sa zamrozone kiedy zaczynasz, jak tylko wyciagniesz je z piekarnika, umiesc te smakowite babeczki na male talerzyki lub plaskie miseczki. Podawaj z podwojnie bita smietana, ta sama ubita w dzbanku, kremem fraiche, kremem anglaise lub z lodami.