Directions

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  1. Heat 5 tbsp of sugar with 2 tbsp of water on a very low flame for 10 minutes till it caramelizes. Pour the syrup into a mould or the dish you will use as a mould. Beat together eggs, milk, 1 cup of sugar and vanilla essence until the sugar dissolves completely.
  2. Pour into the mould, over the sugar syrup. Don’t mix or stir. To bake in the oven: preheat oven at 200Β°C or gas mark 5 for 15 minutes. Place the mould into a large dish filled with water.
  3. Bake for 35-40 minutes. Pierce the pudding with a knife; if it comes out clean the pudding is done. Otherwise, bake 10-15 minutes more. Remove, cool and refrigerate for at least 2 hours.
  4. To cook on the stove: bring a large pan of water to a simmering boil. Cover the mould with aluminum foil, sealing well and ensuring there are no gaps. Place it inside the pan of water and cook for 35-40 minutes. Check for doneness with a knife. Let cool and refrigerate for 2 hours.