Creme’ Caramel Pudding – Made with condensed milk and baked in the oven

This is the easiest version of Creme’ Caramel Pudding recipe, made with condensed milk and baked in the oven.

This oven-baked version is a real bliss on a busy day when you’re cooking 4 dishes at the same time for a party or fixing an elaborate meal.  Just stick the pudding into the oven, set the timer and forget about it.  While you are attending to numerous other stuff, the oven will bake it to perfection!

Let’s make it:

You will need these few ingredients :

 Condensed milk can 380g or 400 g (small size)
 White sugar 1 tbsp
 Water2 cans from the empty condensed milk can
 Lemon zest/Vanilla1 lemon peel grated into tiny pieces and  Vanilla 2 tsp
 Eggs6 large

Set the oven to 180 C

Make The Caramel 

  • Sugar 5 tbsp
  • Water 1/2 cup
  • Place sugar and water in a pan and boil in high heat
  • Do not stir with a spoon because the caramel can stick on it.  Hold from both ends and shake the pan from time to time
  • The caramel will turn into a lovely golden colour after several minutes
  • Immediately,  switch off the flame and take the pan out
  • Straightaway, pour the caramel on to the bottom of the pudding bowl or tray and spread it all over

Rub Butter

  • Just after pouring caramel into the tray, take a little butter onto your hand and rub it around the tray so that the pudding will not stick to the tray/bowl once baked

All in to the Blender

Into your blender jar pour all the following ingredients;

  • Condensed milk tin – all of it
  • Wash the tin and 1 1/2 tins of water
  • 6 Eggs
  • 1 tbsp of sugar
  • 2 tbsp Vanilla

Blend in high speed exactly for 30 seconds.

Into the dish

  • Pour the creamy liquid into a tray or a pyrex dish leaving some space from the top for the pudding to rise
  • Drop lemon zest
  • Place the pudding tray on another wider tray filled 1/4 of it with water. (Double boiling)


  • Cover the pudding tray loosely with a foil or you can opt for not covering it
  • Gently place the double trays in the oven and bake for 40mins (Stab a skewer and check. If the tip of the skewer comes out clean then the pudding is done!)


  • Let the pudding sit until completely cooled off
  • Place in the fridge
  • Cut into equal size squares and scrape them out, dipping a flat knife or a spatula to the bottom Then, scoop out some caramel juices and pour over the pudding squares before serving
  • Yummy!
Strawberry jam

Best Strawberry Jam – No pectin. Just sugar and lemon. Ready in 15mins

This is the best way to use British strawberries at the peak of their season and you will instantly fall in love with the extraordinary fresh taste of this beautiful jam!

The beautiful red colour of strawberries will turn into a gleaming ruby red shade and taste heavenly when the jam is made.

I was careful not to use pectin or any other chemicals in this recipe but the humble lemon juice and white sugar. The natural sweetness of strawberries along with their subtle sour taste is incredibly enhanced and more pronounced by lemon juice. Also, lemon juice acts as Pectin.

Also, I personally like the homemade touch of this gorgeous jam and the utter simplicity of the whole process of making it. The combination of strawberries, lemon juice and white sugar make magic!

Check these tips out before launching yourself into making jam

**Remember, never to exceed the boiling time

**5 mins to dissolve sugar

**15 minutes of boiling in high flame

**Let the jam rest in the same pan to cool off. The heat in the same pan will gradually make the syrup thicken and turn it into the right consistency of jam!

If you fancy, a no bits jam, cut the strawberries into tiny pieces and crush them with your fingers. Or, else, crush with a back of a potato masher and send the pulp through a sieve to avoid any bits. Do not attempt to crush the strawberries with a blender before making the jam because that will dull the beautiful red shade.

Before you start, place a metal spoon/plate in the freezer. After the boiling process is over, drop a little blob of syrup on the chilled spoon/plate and check if it stays wobbly like jelly on the spoon or drips down. If it doesn’t drip down, voila! the consistency of your jam is perfect!

Ingredients needed:

 Juicy good quality strawberries washed and dried (stem removed) 800g
 White sugar 700g
 Lemon juice 1/2 lemon 
Change the quantities proportionately if you are taking a different weight of strawberries

Important tips – timings

  • 5 min – low flame – to dissolve the sugar
  • 15 min – high flame – to boil the syrup
  • Rest in the pan until completely cooled off

Let’s make:

My Amazon picks:

  • Cut the strawberries into small pieces. You can leave a few small whole strawberries or a few chunks. For a no bits jam, crush them with your fingers or a potato masher but do not use any blender as it will dull the natural red shade.
  • Now drop sugar, lemon juice and strawberries into a wide, heavy bottom pan
  • Heat the pan under low flame for 5 mins allowing the sugar to dissolve
  • Give a good stir and increase the flame to high
  • Rapidly boil the syrup for exactly 15 mins while stirring now and again
  • Remove the scum from the top while it is boiling
  • Immediately after 15 min, give a good stir and switch the flame off
  • Let the jam sit in the pan until completely cools off.
  • Finally, empty the jam into prepared jars and let them cool off completely before storing them in the fridge
  • This jam can last up to 6 months in the fridge


  • If you feel the syrup has boiled a little thicker, do not worry. immediately, transfer the jam into glass bottles instead of letting it cools off in the pan.
  • If the jam is too runny when completely cooled off, you can boil it again for 5/10 mins to thicken it.
  • The above two incidents could be resolved easily but if you boil the syrup too long, (over 20mins) the jam will be rock hard and nothing could be done to rescue it.

You can use a funnel to fill the bottles with jam

straw jam1

A very sweet afternoon tea time

  • Warm-up two crumpets in the microwave for 1 min
  • Spread butter generously
  • Now, spread a generous layer of jam on top
  • Yummy!

Using your beautiful homemade Strawberry Jam, why not make this gorgeous Victoria sponge cake?

Recipe link is given below:

Victoria Sponge Cake With Silky Butter Cream Icing-
Victoria sponge cake
Victoria sponge cake

Lemon Drizzle Cake – Delicious lemony cake topped with lemon drizzle icing

Lemon Drizzle cake

This heartwarming, moist and crunchy on the top Classic Lemon Drizzle Cake is a real winner!

Experience the joy of pouring lemon syrup on the cake and watch how it dances a little while on the top and slowly sink beneath the spongy layers.  But the best part is drizzling the lemony icing on the top, making pretty waves.  If you fancy a bit more tangy flavour, do not hesitate to add an extra spoon full of lemon juice.

Let’s start now.

You will need the following ingredients:

 Self raising flour 175 g
 sugar – white 175 g
 Butter / spread 175 g
 Eggs – large 2
 Salt 2 pinches
 Lemon juice 2 tbsp
 Lemon zest 1/2 tbsp
 Milk 3 tbsp
 Baking powder 1/2 tsp

Let’s make :

  • Set the oven to 160 C.

Cream the batter

  • Cream butter and sugar using an electric mixer
  • Add eggs, one at a time, beating after each adding

Mix flour

  • Mix flour, salt and baking powder together and swift onto the batter using a sieve
  • Add lemon zest, lemon juice and milk
  • Mix all with a wooden spoon until everything combines into a smooth batter
  • Line up a loaf tray and pour the batter in


  • Bake for 30 mins or until a skiver comes out clean
  • Take the cake out of the oven and leave to rest for 5 mins in the tray
  • Stab all over the cake with a skiver
  • Take out and place on a wire rack
lemon drizzle

Make the lemon syrup

  • Mix 3 tbsp of lemon juice with 3 tbsp of granulated sugar.
  • Heat up only until the syrup gets warm. (do not boil)
  • Pour over the cake while the cake is still warm.
  • Leave to cool.

Lemon Icing

  • Simply mix 4 tbsp of icing sugar with 3 tbsp of lemon juice.
  • Now pour over the cake.
  • Let it drizzle from sides.
  • Your cake is ready to serve.

Caramel pudding

Caramel pudding – Steamed caramel pudding made with fresh milk

caramel pudding

My favourite dessert since childhood, caramel pudding, is now my little son’s favourite too.  My mum used to make this with condensed milk which, undoubtedly had a very smooth, rich and creamier texture.  In the process of trying to produce a healthier version,  I came across this recipe from an old recipe collection.  You can either steam this or bake in the oven. However, steamed puddings always have a distinct delicate texture than the oven baked ones, which I am addicted to.

Get ready with the following items:

 Whole milk 2 cups
 White sugar3/4 cups
 Eggs (large) 4
 Vanilla essence lemon zest 1 tsp
Lemon zest (optional) 1/2 ts
 For the caramel 
 White sugar 5 tbsp
 Water3 tbsp

Let’s make it 

Heat up milk

  • Pour milk into a pan and heat up until it reaches the boiling point but do not boil
  • Mix vanilla, switch off the flame and let the milk cool down


  • Drop sugar and eggs to the blender
  • Whizz just 5 seconds. (do not overdo it as the sponginess of the pudding will be affected)
  • Now, slowly pour into them
  • Whip with a hand whisker until frothy
  • Add vanilla and lemon zest
caramel ppp

Make the Caramel 

  • Drop sugar and water into a small pan
  • Bring to boil
  • Let the syrup turn light brown. (Do not let it turn too dark as the syrup will taste bitter)
  • Add 1 tbsp of hot water and let the syrup bubble away for a minute and switch off the flame.
  • The caramel is ready now


  • Pour the caramel into the pudding bowl and circle around so that the caramel stick onto the sides of the bowl
  • Rub butter all around the bowl
  • Pour the milky liquid in
  • Cover the top tightly with a foil
  • Place a close fitting plate on
  • Fill a large pan half with water
  • Drop a tea towel or place a saucepan stand on the bottom (This will prevent the pudding bowl shake too much while boiling and spilling out the liquid)
  • Dip the pudding bowl slowly into the middle of the pan
  • Cover the large pan with a foil or a tea towel first and then close with the lid.
caramel pppp
  • Place the pan on stove  under high flame and steam for 1 hr.  Check the water level half way and pour boiling water if needed.
caramel p

Cool it off

  • Take the pudding bowl out and let it cool off completely.
  • Place the bowl in the fridge.
  • Once chilled loosen from around
caramel pp
  • Then place a flat, wide plate on top of the pudding bowl and gently turn the bowl upside down
  • Give a gentle knock on the bottom of the bowl.
  • Slowly, lift the bowl up
caramel pudding1
  • Voila !!! your pudding is out, sitting primly with a pool of caramel juices
  • Cut nice triangles and serve with juices
  • Yummy !!!
Caramel pudding -big

Tip: To make cute individual puddings for kids, use several ramekin bowls .

caramel pudding2

Please click the OLDER POSTS link below for more recipes in this category

Chicken Masala Drumsticks – Pan-fried to perfection!


If you are tired of making the same chicken dishes over and over again why not try this spicy, masala recipe?

The combination of natural ingredients and shallow frying in olive oil, undoubtedly make this dish delicious and healthy too. Let the kids pick these juicy drumsticks with their fingers and eat them away merrily! Well, look away if they end up licking their fingers!

You need the following ingredients for the marinade:

 Chicken drumsticks 6
 Mild red chili powder 1/2 tbsp
 Coriander powder and cumin powder 1 tsp each
 Garam masala 1 tbsp
 Ginger and garlic paste 1 tbsp
 Lemon juice 3/4 lemon
 Olive oil 2 tbsp
 Red food colour – powder (optional) 2 pinches
 Salt 1 tsp

 Let’s make :


  • Using a sharp knife, make a couple of slashes on each drumstick
  • Mix all the above ingredients in a bowl using your fingers.  Add a bit more depending on your taste
  • Leave aside for 20 mins

Pan fry

  • Pour about 3 tbsp of olive oil into a wide pan and heat up
  • Drop the drumsticks and shallow fry, constantly turning
  • Once they are cooked properly, push them to a side and drop some onion rounds and fry them.  These could be served on the side.


  • Take out the drumsticks and arrange them on a foil placed on a flat plate along with onion rounds and a wedge of lemon
  • Take a few bread slices and toast both sides on the same pan.  The bread slices will be nicely coated with the juices from the chicken and could be served on the side
  • Some steamed vegetables tossed on butter or a crunchy salad will go just right with the drumsticks
  • Bon appetite!