Caramel Puding Cake

My high school classmate, Marina Ismail has become my cooking buddy as well now since she's been 'in love' with cooking, in fact more advanced than I am.. This dessert recipe I recommend to all who love those simple not so sweet taste of soft caramel and cake in the same time after I have the oppotunity to try it out recently... For me the cake is a bit too sweet and I might reduce the quantity on my next attempt, and might change to chocolate sponge cake for different taste..

Caramel Pudding Cake

Ingredients:

• Caramel

• 60g sugar

• 1 tblspn water

• 2 tblspn water

• 
  

• Pudding

• 4 eggs

• 500ml fresh milk

• 70g sugar

• vanilla essence

• 
  

• Sponge Cake

• 70g flour

• 60g granulated sugar

• 2eggs

• 20g butter - melted

• 
  

Method:

1. Grease tin with butter. Preheat oven to 170 degC. Melt the butter and put aside.

2. To prepare the caramel: Mix the sugar with 1 tblspn of water. Heat them until brownish. Then add another 2 tblspn of water. Turn off the heat. Pour into the tin while it's hot.

3. To prepare the Pudding. Heat up the milk and sugar until dissolved and turn off the heat.
   

4. Mix together eggs and vanilla essence in a bowl. Lightly beaten. Then gradually pour in hot milk and stir slowly
   

5. Sieve no.4 into caramel tin.
   

6. To prepare sponge cake. Separate the yolks from the whites. Beat the white eggs with half of the sugar until fluffy.
   

7. Beat the yolks with another half of sugar until creamy.
   

8. Mix together both egg mixtures. Stir well until incorporated.
   

9. Sift the flour into no.8. Fold in the flour slowly.
   

10. Finally add in melted butter. Stir well.

11. Pour cake mixture into pudding tin. Add water into oven tray.(steam bath techniques ) Bake for 40 mins. ( This cake mixture will floating on the surface of pudding mixture. So no need to steam up or bake the pudding earlier)
    

12. Let cool in the tin before remove the pudding/ cake from the tin.