It takes about 15 minutes to prep the batter and 12 minutes to cook the cakes from fresh. Store in the fridge for up to 24 hours (cook 14 minutes) or freeze up to a four weeks (cook for 16 minutes). Ovens and ramekin sizes vary but a good indication of when the cakes are ready is a risen, slightly dry and crusty top that's not too 'soggy' when you press down on it. You may need to make a experimental batch first to adjust cooking times for your equipment - cook one at a time and check. Ramekins I used: ceramic, 8cm in diameter / 4cm high plus rim.