CARAMEL PUDDING CAKE

CARAMEL:

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.

PUDDING:

          

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.

CAKE:

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.