First, make the caramel sauce. Simmer the sugar and water in the non-stick frying pan over medium heat. (Do not mix!)
When it has turned golden brown and the bubbles are small, turn off the heat and add the hot water. (It will spit, so be careful! Be quick!) Pour it into the bottom of the mould.
Next, make the pudding mixture. Beat the eggs in a bowl with a whisk.
Heat milk and sugar over medium heat in the frying pan you used to make the caramel sauce. Don't let it boil. When the sugar has dissolved, remove from heat.
Pour the mixture from Step 4 into the bowl from Step 3, and mix it in quickly with a whisk. Add vanilla essence as you like.
Strain the Step 5 mixture once, then pour into the mould. Remove any bubbles on the surface. This will give an attractive finish.
Pour hot water into a baking tray and place the pudding mould. Steam bake for 50 minutes in an oven preheated to 160°C. It's done when a skewer poked through the middle comes out clean!!
When cooled, let it chill well in the fridge and then enjoy. It's nice with 450 ml of milk and 200 ml of cream.
Note If you prefer a runnier pudding, shorten the baking time.
Story Behind this Recipe
I've been making this since I was in primary school. It's easy and tasty, and it's good to make a huge amount when guests suddenly show up. You make the pudding mixture in the same frying pan as the caramel, so you don't have much washing up to do!
● The ingredient amounts shown in () are for a pudding 1/4 the size. ●When pouring hot water into the baking tray, line the bottom of the mould with parchment paper to stop it from slipping. ●If you are baking it in ramekins or pudding moulds, it will take around 30-40 minutes, so adjust the oven time accordingly.