Tuesday, August 7, 2012



60g Sugar
1 + 2 tbsp Water

Mix sugar with 1 tbsp water.

Stir on stove until it turns golden & off fire.

Add in 2 tbsp water & stir until no lumpy.

Pour into a greased tin.

500ml Fresh Milk
70g Sugar
4 Eggs
Vanilla essence

Mix milk & sugar & stir on fire until sugar is melted.
In a separate bowl, beat lightly egg & vanilla essence 
(careful not to let the egg frothy otherwise the pudding 
texture will have holes).

Pour into the tin on top of the caramel.


2 Eggs - split yolk/white
60g Castor Sugar
70g Flour
20g Butter - melted

Beat egg whites with ½ of the sugar until stiff.

In a separate bowl beat egg yolk with the
remaining ½ of the sugar until thick.

Mix the two together.

Fold in flour & lastly add in butter & mix well.

Pour onto pudding mixture.

Bake in a water bath 170C for 40 minutes.

Cool completely before turning it out from the tin.
Served chilled or at room temperature.

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