Beat the eggs with the sugar until they are fluffy.

Beat the egg whites until they form stiff peaks.

Use a blender to coarsely grind the walnuts and mix them in a bowl with the flour, the baking powder, the cinnamon and the clove.

Add half of the beaten egg whites into the yolks, fold lightly and then add the solid ingredients (flour, walnuts).

Add the rest of the beaten egg whites and fold lightly using a spatula.

Place the mixture into a baking tray of 25x35 cm brushed with butter and bake in a preheated oven at 180°C for 45 minutes. 

Set aside the karidopita to cool and prepare the syrup.

Pour the hot syrup over the cool karidopita and prepare the pudding.

Add the sugar and corn starch to the cold milk and stir to dissolve. Place the pot over heat and bring to boil, stirring vigorously until the pudding thickens.