Caramel Pudding

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