• 10 large Egg Yolks
  • 2 Whole Eggs
  • 450g Granulated Sugar
  • 180ml Water


  1. Preheat the oven to 150C, 300F, Gas mark 2.
  2. Place the sugar and water in a saucepan and heat until it starts to bubble. Continue to boil rapidly, stirring from time to time with a wooden spoon, until the syrup turns a very pale golden colour (about 8-10 minutes). The mixture should be bubbling throughout the cooking time. Remove from the heat immediately as the caramel will continue to cook.
  3. Pour a third of the syrup into a smooth sided baking tin and swirl to coat the bottom and sides. Set aside and allow to cool. It will harden.
  4. Meanwhile, in a mixing bowl, lightly beat the egg yolks and whole eggs then, little by little, pour the remaining syrup into this mixture.
  5. Pour this into the tin, place the dish into a deep roasting tin and pour in enough cold water until it reaches half way up the side of the dish. Bake for about 25-35 minutes, until the pudding is firm.
  6. To serve – allow to cool then invert onto a serving dish