Prepare for the first bake by preheating the oven to 150°C (300°F)/fan 130°C (265°F)/gas mark 2. Generously butter and flour six ramekins, then line the bottom of each with a circle of baking parchment.
In a saucepan over medium heat, melt the 40g (1.41 oz) of butter.
Add the flour and cook, stirring constantly, for 2 minutes to create a roux.
Gradually whisk in the warm milk until smooth.
Continue to heat, whisking, until the sauce bubbles and thickens.
Stir in the cream and remove from the heat.
Allow the sauce to cool for a few minutes. It's crucial that it's not piping hot for the next step.
Once cooled slightly, whisk in the four egg yolks until fully combined.
In a separate, scrupulously clean bowl, add a pinch of salt to the egg whites.
Whisk with an electric or stand mixer until soft peaks form.
Gently fold the whipped egg whites into the cheese sauce using a spatula, working in thirds to maintain as much air as possible.
Season with salt and pepper, then fold in the grated goat's cheddar.
Carefully divide the mixture among the prepared ramekins. Scrape the bowl to ensure you get all the cheese that may have settled at the bottom.
Place the ramekins on a baking tray and bake for 1 hour. The puddings will be slightly risen but still have a gentle wobble in the center.
Remove from the oven and allow the puddings to cool completely in their moulds.
Once cold, carefully turn them out and refrigerate until you're ready for the final bake. They can be stored in the fridge for up to 24 hours.
For the second bake, preheat the oven to 160°C (325°F)/fan 140°C (275°F)/gas mark 3.
Place the chilled puddings on a baking tray lined with baking parchment.
Cut the tomatoes in half or quarters, place them on a separate baking tray, brush with oil, and season with salt and pepper.
Place the puddings on the top shelf and the tomatoes on the bottom shelf of the oven.
Bake both for 20 minutes.
While they bake, halve the lettuces, brush with oil, and season.
After the puddings and tomatoes have been in for 15 minutes, add the lettuce on a third tray for the final 5 minutes of cooking time.
To serve, place a hot pudding on each warmed plate.
Arrange the roasted tomatoes and warm lettuce alongside.
Drizzle the vinaigrette over the vegetables or serve it as a base for the pudding.
When folding in the whipped egg whites, use a light touch with a spatula to keep as much air in the mixture as possible for a lighter texture.
Don't be afraid to experiment! Swap the goat's cheddar for a sharp regular cheddar or even a tangy Stilton for a different flavour profile.
