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.
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.
Meanwhile, in a mixing bowl, lightly beat the egg yolks and whole eggs then, little by little, pour the remaining syrup into this mixture.
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.
To serve – allow to cool then invert onto a serving dish