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1
Preheat oven to 180 Celsius.
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2
To make the caramel sauce first, add the sugar to a pan on a low heat, until it has completely melted.
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3
Stir only when its half way melted.
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4
Remove from the heat with its done and pour into a 26cm tube pan (cake pan with whole in the middle).
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5
Allows for a better cooked and even cake so it has to be a tube pan.
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6
To make the pudding mixture add the eggs, sugar, milk and pudding mix into a blender and blend until the cream is soft and lump free.
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7
Note: This can be done by hand too.
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8
Add the pudding mixture to the already caramelised cake pan.
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9
Place cake pan in a large tray with water (Bain marie method).
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10
Cook for 45 minutes or until using a skewer: insert in the pudding and the skewer comes out clean.
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11
Add more boiling water to tray during the cooking time if it starts to evaporate.
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12
When done remove from the oven and let it cool completely.
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13
Place cake pan in fridge for around 3 hours.
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14
Remove the pudding from the cake pan.
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15
I find it easier to place a large plate on the rim of the cake tin and holding both with your hands flip quickly, give the bottom of the cake pan a little tap and it should easily come off by itself.
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16
And its ready to serve.
