Eggless caramel pudding

How to make it

1. 1

   Make the caramel

   Boil the sugar and water in a frying pan until dry, then until it melts again. Take the pan off the heat as soon as the sugar is light brown, and stir until it reaches the desired colour (chestnut brown).

2. 2

   Glaze the mould

   Pour the caramel into the mould at once and turn the mould around until all the caramel has set. Save 2 tbsp of the browned sugar, or rinse the pan with a little milk and use that in the pudding.

3. 3

   Make the pudding mixture

   Bring the milk to the boil and let it cool. Soak the gelatine and dissolve it in the milk. Add the vanilla sugar and the caramel or caramel milk.

4. 4

   Fold in the cream

   Fold in the stiffly whipped cream and pour the mixture into the mould.

5. 5

   Chill

   Leave the pudding to set cold. It is not cooked, and should be made the day before it is to be served.