How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Nostalgic Baked Pudding, My Mother's Recipe?

You need 7 ingredients. The key ingredients include: 3 Eggs, 500 ml Milk, 60 grams Sugar, 1 dash Vanilla essence, and more.

Is Nostalgic Baked Pudding, My Mother's Recipe suitable as baking & desserts?

Yes, Nostalgic Baked Pudding, My Mother's Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Nostalgic Baked Pudding, My Mother's Recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nostalgic Baked Pudding, My Mother's Recipe

Name: Nostalgic Baked Pudding, My Mother's Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Eggs; 500 ml Milk; 60 grams Sugar; 1 dash Vanilla essence; 30 grams Sugar; 1 tbsp Water; 1 tbsp Water

Bake this irresistible Nostalgic Baked Pudding, My Mother's at home. Made with Eggs, Sugar, Vanilla essence and Sugar. Easy step-by-step instructions in…

This Nostalgic Baked Pudding, My Mother's relies on simple, everyday ingredients such as eggs, milk, grams sugar and vanilla essence. It comes together quickly and makes 4 servings, at about 343 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Nostalgic Baked Pudding, My Mother's delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

3 Eggs
500 ml Milk
60 grams Sugar
1 dash Vanilla essence
30 grams Sugar
1 tbsp Water
1 tbsp Water

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Quick Info

Servings
4 servings
Calories
343 kcal
Category
Baking & Desserts

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