Home › The Principles of Cookery › Caramel Pudding

Caramel Pudding

Put into a small saucepan four ounces of castor sugar and sufficient water to moisten it; stir until it turns brown, add a little essence of vanilla, and four table-spoonfuls of water. Have ready a warm basin. Mix a pint of warm milk with three well-beaten eggs, and four ounces of loaf sugar. Brush the inside of the basin with the burnt sugar all over, and pour in the mixture. Put a saucer on top, and a cloth over that, and place in a saucepan of boiling water so that the water does not boil into the pudding. Boil for thirty-five minutes, and then leave till cold. Turn out, and pour the remainder of the syrup over the pudding. Probable cost, 6d.