Preheat the oven to 190 degree centigrade
In a non stick pan add sugar and water
Swirl the pan to melt it down
The caramel came to boil.. allow it to bubble up till it turns golden brown
Pour it in a baking pan and spread evenly
Whisk eggs, sugar, condensed milk and vanilla essence till fluffy
Add in milk
Pour this through a sieve
Pour it over the caramel
Take a bigger pen and fill it half way with water
Place the caramel pan inside that pan
Bake it for 35 minutes
Allow it cool
Put into the fridge for 3 hours
Now release the sides by knife and place a plate over the tinband holding the tin carefully invert the tin
Tap the top of the tin and lift it for caramel pudding
Serve chilled
