Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 tbsp Sugar
- 240ml/8fl.oz. Water
- For the Custard Pudding
- 8 eggs
- 600ml/20fl.oz. Sweet Condensed Milk
- 600ml/20fl.oz Evaporated Milk
- 1 teasp Vanilla Extract
- 2 tbsp Raisins
- =
Directions
Preheat the oven to 150C, 300F, Gas Mark 2.
Make the caramel by placing the sugar in a small saucepan together with the water . *Allow the sugar to dissolve over a low heat then bring to the boil.
Continue to boil rapidly until it turns a medium golden brown colour then remove from the heat immediately.
Pour the caramel into the base of an ovenproof dish, swirling around the bottom and slightly up the sides
Place the remaining ingredients in a large mixing bowl and mix well.
Pour the batter into the caramel lined dish, cover with aluminium foil then bake for about 1 ½ hours
Allow to cool to room temperature then chill in the refrigerator before serving.