Pudding: Beat egg then add milk and beat well till fluffy
Add custard powder and the rest of ingredients then beat well, keep aside
Caramalise sugar in a pan, add water and let it boil as it thickens a little remove from flame
Add vanilla essence as soon as you remove from flame, it should not burn while on flame
Pour on pudding mould, let it cool
Prepare cake mixture: beat butter and sugar till light and fluffy
Add one egg at a time beating in between to form peaks
Add vanilla essence, sieve flour and baking powder in a separate bowl
Add flour to the mixture, and fold in well
Add the pudding mixture on top of caramel (on pudding mould) then pour the cake mixture slowly
Bake in preheated oven on 160 C for 20 mins on water bath, remove and cover with foil then bake on 150 C for an hour
Let it completely cool down then keep in fridge for three hours
Loosen the sides, keep a platter on top of the mould and toss it upside down
Can decorate with strawberries or cream or leave as it is and cut pieces to serve
NB: Can also bake separately, first bake pudding as it is then pour cake mixture and bake along with cake or vice versa if making in a casserole
