Fruity caramel pudding

Posted on: December 4th, 2013 by Isabels Free From

This dessert is so easy to prepare and perfect for making in advance. After the pudding has cooled down, keep it in the mould and cover with foil then place the pudding in the fridge. De-mould and decorate when require.

Who cares it’s gluten free when it is delicious like this!

Gluten free milk pudding


1. Pre-heat oven at 180C

2.  Place the sugar into a smooth fluted mould approx. diameter 10″ and carefully place the mould over a medium fire turning it around in order to caramelise the sugar, (the mould will became quite hot, use a tea towel to hold the side of the mould). Keep a close eye not to burn the sugar.

3. When the sugar has melted and becomes a deep caramel colour remove it from the fire swivel the caramel around the mould carefully. Make sure that the bottom and sides of the mould are complete cover with the caramel.  Set aside and don’t worry if the caramel goes solid as it cools down.

4. If using a blender, place all the other ingredients in the blender, first the eggs, then condensed milk, vanilla, dough balls mix, milk. Blend all the ingredients until they are well mixed together.

5. If you don’t have a blender place all the ingredients in a bowl and whisk it up until well mixed.

6. Pour the mixture into the mould and bake in Bain-Marie. Place the mould into a deep baking tray filled with water by a third and place into a pre-heated oven for about 45 minutes approximately or until firm.

7. Wait until the pudding has cooled down before trying to de-mould. To de-mould just loose the side carefully with a knife, then place the dish you which to display your dessert on top of the mould and turn it up-side-down. Garnish with soft fruits.


To test when the pudding reached the right consistence use a skewer.

Fruity caramel pudding


Ingredients: 1 can (395g) sweetened condensed milk 2 cans of milk (measured using the condensed milk can) 3 large free range eggs A few drops of good vanilla essence (with seeds would be nice) 50g Isabel’s dough balls mix 60g of sugar for caramelising the mould


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