Homemade Caramel Pudding
This pudding is great, my mother makes this often since seeing the recipe in a cooking magazine sometime ago.
Homemade Caramel Pudding
This pudding is great, my mother makes this often since seeing the recipe in a cooking magazine sometime ago.
Cooking Instructions
- 1
Preheat oven to 180 Celsius.
- 2
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.
- 3
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.
- 4
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.
- 5
Add the pudding mixture to the already caramelised cake pan.
- 6
Place cake pan in a large tray with water (Bain marie method).
- 7
Cook for 45 minutes or until using a skewer: insert in the pudding and the skewer comes out clean.
- 8
Add more boiling water to tray during the cooking time if it starts to evaporate.
- 9
When done remove from the oven and let it cool completely.
- 10
Place cake pan in fridge for around 3 hours.
- 11
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.
- 12
And its ready to serve.
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