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Caramel Pudding

Caramel Pudding

200g sugar
1/2 cup water
2 cans condensed milk
2 cups water
10 eggs

Find a large enough saucepan that will hold the cake tin, and half fill with water. Place saucepan over a moderate heat and bring to the boil.
Meanwhile, over a moderate heat, dissolve and cook the sugar until caramel in colour. Add water and stir to combine. Remove from heat and pour into a lined cake tin.
Whisk eggs and condensed milk together, then add the water and mix until combined.
Pour egg mixture over caramel, then lower the cake tin gently into the large saucepan of water. Cover and cook for approximately 25 minutes.
Once cooked remove tin carefully from pot, place a plate on top of cake tin and invert pudding onto plate.
Serve immediately.

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