1 can (397g) condensed milk
475 ml full cream milk
3 large eggs
1 vanilla pod or 4-5 drops of vanilla essence
For the caramel
60g caster (fine) sugar
1. Pre-heat the oven 180⁰C (350⁰F/Gas 4).
2. Add the sugar for the caramel, into a 9″ Silverwood Savarin mould (a mould with a hole in the middle) and heat low to medium fire until it dissolves and starts to caramelise. Tip the mould from side to side as the sugar cooks to keep the colouring even. Take care not to burn the sugar (or yourself), remove the mould from the heat and carefully add a tablespoon of water and set aside until needed.
3. Using a blender mix eggs, condensed milk, milk and vanilla until all the ingredients are well mixed together.
4. Pour the mix into the mould over the caramelised sugar and place in a roasting tray filled with water in ban-marie. Pour enough water into the tray to come halfway up the sides of the mould. Cook in ban-marie for approx. 45 minutes or until firm.
6. Allow to cool down before unmould. Loosen the edges of the pudding from the mould with a wet knife, place a plate on top of the mould hold it firmly and turn it upside down, rest the plate on the worktop and give a tap on the mould to help realise the pudding. Serve it cold.
This is a great recipe, delicious and really easy to prepare, the more times you make the easier it gets. Use fresh summer fruits to decorate.