Take a tray of silicon moulds and coat the insides with a little oil. Dust with a little caster sugar and then place the moulds in the freezer.
Separate the eggs and place the egg whites in one bowl and the yolks in another.
Whisk the egg yolks and half the sugar together until pale and fluffy.
Use a clean whisk to whisk the egg whites and remaining sugar to stiff peaks.
In another bowl, whisk the double cream until thick but not stiff.
Break the pudding into pieces and add it to the egg yolk and sugar mix. Fold in the whipped cream and then fold in the egg whites in 2 batches.
Pour the mixture into the moulds and freeze for 45 minutes to 1 hour.
Place the caster sugar in stainless steel bottomed pan and allow to caramelise without stirring. Tilt the pan from side to side to ensure the sugar melts evenly and allow to darken to a dark golden colour.
Remove the pan from the heat and add the butter. Allow the butter to melt before adding the double cream and mixing well.
When frozen, remove the parfaits form the moulds and place in the centre of a plate. Finish the dessert with a generous amount of the caramel sauce.
«Parfait are for all times of year so change the flavours and use seasonal ingredients. Take out the pudding and replace with fruits, nuts or chocolate but keep the base the same.»