Preheat oven to 180 Celsius.

To make the caramel sauce first, add the sugar to a pan on a low heat, until it has completely melted. Stir only when its half way melted.

Remove from the heat with its done and pour into a 26cm tube pan (cake pan with whole in the middle). Allows for a better cooked and even cake so it has to be a tube pan.

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. Note: This can be done by hand too.

Add the pudding mixture to the already caramelised cake pan.

Place cake pan in a large tray with water (Bain marie method).

Cook for 45 minutes or until using a skewer: insert in the pudding and the skewer comes out clean.

Add more boiling water to tray during the cooking time if it starts to evaporate.

When done remove from the oven and let it cool completely.

Place cake pan in fridge for around 3 hours.

Remove the pudding from the cake pan. 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.

And its ready to serve.