A little extra butter and caster sugar for lining the moulds
250g fresh raspberries
Pre-heat the oven to 180C/gas mark 4
Using an electric beater, whisk together 1 whole egg and 3 yolks with 65g of the sugar until light and fluffy. Melt the butter. Separately, whisk the egg whites until fluffy, then gradually add the remaining sugar in a stream until a soft meringue. Whisk the melted butter into the egg yolk mixture, together with the cognac and essence, then slowly mix into the meringue.
Carefully fold in the ground almonds a small amount at a time. Lightly butter 4 large ramekins and sprinkle the insides with caster sugar, tapping out any excess. Divide the raspberries between the four pots making a single layer. Spoon the almond mixture over the raspberries and then pop 5 raspberries on top of each pudding. Sprinkle with a touch more sugar.
Bake in the oven for about 25-30 minutes until the puddings have risen nicely and the surfaces are shiny and crisp. Leave to cool for 5 minutes then eat with very cold, thick cream.