Ø 300 ml milk
Ø 2 eggs
Ø 30 gms sugar
Ø A pinch of nutmeg
Ø 15 gms sugar (for Caramel)
Heat sugar in a thick bottomed pan, allow to colour a golden brown
Pour at once into warm, dry pudding mould
Bring the milk at most to boiling point
Pour over beaten egg and sugar
Strain into prepared mould sprinkle over with grated nutmeg
Cover mould with greased paper and steam for 1 – 1 ½ hours in a steam bath
Remove cool and turn on to a dish
Serve hot or cold.
