Caramel milk pudding

Serves 4 Desserts and puddings

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Method

Put the milk and lemon rind in a saucepan and bring to the boil, then remove from the heat and leave to cool completely. Discard the lemon rind.

Meanwhile, make the caramel. Put the granulated sugar in the ring mould and add 2tbsp water. Put the mould over a medium heat and, holding it with tongs and an oven glove, rotate and tip it from side to side to ensure the sugar coats the sides as it melts and turns a lovely hazelnutbrown colour. This will take 10-15 minutes. Remove from the heat and leave to cool completely.
(Alternatively, make the caramel in a small, heavy-based saucepan, then pour it into the ring mould, tipping it to coat the sides and continue as below.)

Preheat the oven to 170°C/325°F/Gas 3. Whisk the eggs in a large bowl until thick and pale, then gradually whisk in the caster sugar and cooled milk. Carefully pour the mixture into the ring mould containing the caramel, then put the mould in a roasting tin. Pour enough boiling water into the tin to come two-thirds up the sides of the mould.

Bake for 1 hour, topping up the water as necessary, until a skewer inserted into the centre comes out clean. Leave to cool completely, then chill for at least 2 hours before serving.