Caramel pudding

Name: Caramel pudding
Yield: 8 servings
Cuisine: Bake
Ingredients: 2.00 eggs extra-large; 45.00 ml sugar; 5.00 ml Bicarbonate of soda; 15.00 ml milk; 60.00 ml jam apricot; 75.00 ml flour cake; 0.00 salt pinch; 30.00 ml butter melted; 180.00 sugar; 250.00 ml milk; 250.00 ml cream

8 servings

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Dairy

By Food24 November 03 2009

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Ingredients (11)

BATTER

2.00	eggs — extra-large
45.00 ml	sugar
5.00 ml	Bicarbonate of soda
15.00 ml	milk
60.00 ml	jam — apricot
75.00 ml	flour — cake
0.00	salt — pinch
30.00 ml	butter — melted

Syrup

180.00	sugar
250.00 ml	milk
250.00 ml	cream

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Method:

Preheat oven to 180 °C and grease a deep 28 x 12 cm ovenproof dish with butter.
To make the batter beat the eggs and sugar until light and foamy, dissolve the bicarbonate of soda in the milk and beat in a thin stream into the egg.
Beat in the apricot jam and sift over the flour and salt.
Mix well and add the butter in a thin stream, stirring constantly.
To make the syrup bring the sugar, milk and cream to the boil and simmer for 1 minute.
Pour into the prepared dish.
Spoon the batter into the hot syrup and bake for 45 minutes or until done.
Serve with ice cream.