Welcome to take a tentative spoonful of this gorgeous pudding and I bet, you won’t be able to stop yourself eating a whole big bowl of it!
You can merrily dig your spoon through the soft, cushiony middle of this pudding and scoop up a big piece of it with treacle dripping down! A merry sight to anyone with a sweet tooth indeed!
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!
My advice is that you must curb your temptation to demolish the whole dish with the biggest spoon, you must muster all your courage and leave the baked pudding in the fridge for at least up to 4-5 hrs. After a long, undisturbed chill will give such a beautiful texture and taste to it.
So, let’s make it:
You will need these few ingredients :
|Condensed milk can||380g or 400 g (small size)|
|White sugar||1 tbsp|
|Water||2 cans from the empty condensed milk can|
|Lemon zest/Vanilla||1 lemon peel grated into tiny pieces and Vanilla 2 tsp|
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
- 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 into 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 at 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 for upto 5hrs
- 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