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“Three things are needed for a good life, good friends, good song and good food”.
Jason Zebehazy

I’ve loved and eaten caramel pudding as long as I remember. My mom used to make it by steaming method. I’m more comfortable baking things so using the same recipe I decided to bake it and it came out nice and smooth. I wanted to add a little texture to it so I poached some peaches and poured their sauce over the pudding too which had a different consistency and texture from the caramel sauce. Peaches and the sauce also added an interesting zingy flavour to the good old plain pudding and brought it up to a proper dessert level.

For Poached Peaches :

4 ripe peaches
2 cups water
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 teaspoon ground cinnamon
This Is What You Do :

Boil water, balsamic vinegar, cinnamon and honey in a saucepan over medium heat. Cut peaches into halves. Add the peach halves to boiling water. Turn the heat down, let it simmer for 10-15 minutes or till the peaches are soft ( not falling apart). Spoon out the peaches, let them cool down . Now peel off the skins and remove stones carefully. Cook the remaining water solution till it reduces and thickens into a sweet and sour sauce. (Not too thick or it will become like sticky toffee).

For Caramel :

3 tablespoons sugar
A few drops water

This Is What You Do :

Spread sugar in a small frying pan, heat it over medium-low heat till the sugar melts. As soon as the sugar begins to melt, add a few drops water and swirl the pan to mix. Do not stir. Immediately pour into a mould or pan in which you are planning to bake the pudding ( a small pan of 3 cups capacity should do ).

For the Pudding :

2 cups milk
2 tablespoons sugar
4 eggs
1/2 teaspoon vanilla essence

This Is What You Do :

Bring milk to a boil, then turn off heat and let it come down to Luke warm temperature. Beat eggs thoroughly, add sugar and beat more till sugar dissolves. Or beat eggs and sugar with an electric beater and whiz till sugar is dissolved. Add to warm milk, add 1/2 teaspoon vanilla essence and stir. Pour into the mould with caramel at bottom. Preheat oven at 180 degree C. Place the pudding mould in a water bath ( a bigger pan with 1 inch water in it). Place the whole thing in the oven and bake for 25-30 minutes or till the knife inserted comes out clean.

Chill and invert on a plate. Spoon the peaches on side, dribble the peach sauce over. Enjoy !

You can make this in individual bowls or ramekins as well.

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