Sift the flour into a mixing bowl. Crumble the yeast into the centre and stir with the sugar, a little of the milk and a little of the flour in the bowl.

Sprinkle the top with a little more flour and leave to stand for 20 minutes. Beat the butter with the egg yolk and whole egg until fluffy and add to the yeast mixture with the remaining milk and the salt.

Work in all the flour in the bowl and beat until the dough is light and airy and comes away from the sides of the bowl.

Cover and leave the dough to rise for 30-50 minutes, until it has doubled in volume. Knead the dough on a lightly floured board and shape it into walnut-sized balls.

Grease a roasting tin with butter. Place the balls of dough close together in the tin, cover and leave to rise once more.

Warm the milk with the butter, pour the mixture over the dough, sprinkle with sugar and bake the ducat pudding in a moderately hot oven (200°C, 400°F, gas 6) for about 30 minutes, until golden brown.

Serve hot with custard, or cold with a beverage such as tea or coffee.