In a microwave safe glass bowl, add milk and butter and microwave it on high for 4 minutes, until the butter melts and the milk is warm. Add sugar and salt and mix it well. When slightly warm, add beaten eggs and almond essence and keep aside.

Cut the ends of all the four sides of the bread slices and then cut them into small cubes and set aside. Crush the almonds, cashewnuts and pistachios and keep aside.

To make the Caramel Sauce: In a deep bottomed pan, add 2 tbsp sugar and little water and caramalize the sugar.

Grease a microwave safe glass bowl with butter. Pour the prepared caramel sauce. Allow it to cool and harden. Spread the bread cubes evenly over the caramel. Sprinkle half of all the chopped nuts over the layered bread cubes.

Strain the milk mixture and pour it over the bread and nuts. Again sprinkle the remaining nuts on top of the milk mixture. Microwave it over medium high for 9 to 12 minutes. When cooked, you will find the center to be soft, but this will settle once cooled. You can serve it warm or chilled.

Now place a plate on the mould and flip upside down and tap the mould for twice. Gently remove the mould.

Now the Caramel Pudding is ready. Cut and serve.

Tips to make perfect Carmel Pudding: 1) Always keep the flame low when making caramel sauce to prevent burning. Lighter the colour, sweeter the sauce.

2) Bring down the milk temperature to warm. Then add to the eggs. Otherwise, the eggs and milk might curdle.

3) The key to silky caramel pudding is to strain the milk mixture before you pour it into the mould.

4) To avoid the egg smell of the milk mixture, add essence.

5) Grease the mould with butter before you add the caramel sauce, so it is easy to slide out.

6) Insert a toothpick in the middle of the caramel pudding. If there is no liquid leaking out, the toothpick appears to be moist then the caramel pudding is ready.

7) Before you serve, place the mould in hot water for few seconds, to melt the butter. Then run a knife over the sides of the mould to slide it out easily.