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1
First, make the caramel sauce.
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2
Simmer the sugar and water in the non-stick frying pan over medium heat.
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3
(Do not mix!)
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4
When it has turned golden brown and the bubbles are small, turn off the heat and add the hot water.
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5
(It will spit, so be careful!
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6
Be quick!)
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7
Pour it into the bottom of the mould.
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8
Next, make the pudding mixture.
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9
Beat the eggs in a bowl with a whisk.
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10
Heat milk and sugar over medium heat in the frying pan you used to make the caramel sauce.
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11
Don't let it boil.
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12
When the sugar has dissolved, remove from heat.
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13
Pour the mixture from Step 4 into the bowl from Step 3, and mix it in quickly with a whisk.
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14
Add vanilla essence as you like.
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15
Strain the Step 5 mixture once, then pour into the mould.
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16
Remove any bubbles on the surface.
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17
This will give an attractive finish.
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18
Pour hot water into a baking tray and place the pudding mould.
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19
Steam bake for 50 minutes in an oven preheated to 160C.
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20
It's done when a skewer poked through the middle comes out clean!
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21
!
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22
When cooled, let it chill well in the fridge and then enjoy.
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23
It's nice with 450 ml of milk and 200 ml of cream.
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24
Note If you prefer a runnier pudding, shorten the baking time.
