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
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
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.