In South America, this time of year is party time. As Lent approaches, carnival towns such as Rio de Janeiro parade their way towards 40 days of good behaviour. Here’s the recipe for a traditional festive cake: Molten Dulce De Leche Cake (Serves 4) 115g butter, plus extra for greasing 300ml dulce de leche, at room temperature 2 large egg yolks 2 large eggs 2 tbsp sugar 1/8tsp salt 1tsp ground cinnamon 1tsp vanilla extract 35g plain flour, sifted, extra for dusting 4 x 175ml foil cake cases Preheat the oven to 180C/Gas Mark 4. Using a pastry brush, brush with butter and dust the cases with flour. Shake off the excess flour.

Melt the butter in a medium saucepan over a very low heat. When the butter is just melted, remove the pan from the heat and add the dulce de leche. Whisk slowly and constantly until blended, 3-5 minutes.

In another bowl, whisk the yolks and whole eggs together. Add the sugar and salt. Pour the dulce de leche mixture into the eggs and whisk well. Add the cinnamon and vanilla and continue to whisk. Add the flour and fold in gently with a rubber spatula, making sure there are no lumps.

Carefully pour the mixture into the cases, filling each one almost to the top. (This can be done up to five days ahead and left in the fridge.) Bake the cases until the edges are set but the centre is still soft, about 6-8 minutes. (Be aware that the cake will not change much in colour during the baking time, nor will it rise.) Remember each oven is different.

Remove cakes from oven, immediately invert each case onto a plate and serve with ice cream.