Caramel Pudding

For the caramel, add 3 tbsps sugar with 1 tbsp water in a non-stick pan and heat on medium flame until it boils and starts to change color.

Once it has changed color to a deep honey gold, remove from heat and pour into an aluminum baking dish. Tilt the baking dish fast so the caramel coats the surface of the dish evenly.

Keep aside to cool and turn into a toffee like coat.

For the pudding, boil the milk with sugar and the slice of bread for about 10 minutes. Remove from heat and cool until its at room temperature.

Add the essence, condensed milk and the eggs and beat well with a blender until a light layer of creamy froth is formed on top. This should take about 4-5 minutes.

Preheat the oven (OTG) at 190°C for 10 minutes.

Pour the pudding mix gently on the baking dish that was layered with the caramel. Don't shake it too much at this stage so as to prevent the caramel from melting and mixing with the pudding.

Take a larger aluminum dish and fill it with water up to 2" in height. Place the baking dish with the pudding mix in this water tray taking care that there is enough space for the water to bubble when hot and not spill into the baking dish.

Place carefully into the oven and bake at 180°C for 45 minutes or until set. If its still wobbly at the center, let it bake for an additional 5-10 minutes.

Run a bread knife around the edges of the baking dish to pry the pudding loose once it is cool (at room temperature or after being in th fridge for 30 minutes). Be careful so you do not slice the pudding anywhere.

Place a flat plate on the baking dish such that its completely covered and in one smooth motion, overturn the dish and gently tap to un-mould the pudding.

Serve with love.