Let’s be honest, a brown pudding made in a black flat-bottomed pot, tastes just like a baked pudding in the oven. And that’s all that matters − delicious food, prepared as easily as possible!

You need (for 8-10 portions):

• 2 eggs
• 1 tablespoon butter or margarine, melted
• 1 tablespoon golden syrup
• 2 cups cake flour
• 1 teaspoon baking powder
• pinch of salt
• 1 teaspoon bicarbonate of soda
• ½ cup milk

For the sauce:

• 5 cups water
• 1 teaspoon vanilla flavouring
• 4 cups sugar

Get cracking:

• Beat the eggs with a fork in a middle-sized dish.
• Add the butter and syrup and mix well.
• Add the flour, baking powder and salt and stir thoroughly.
• Allow the bicarb to dissolve in the milk and add it to the mixture.
• Add all the ingredients for the sauce into a black flat-bottomed pot and bring to the boil.
• Stir until the sugar has melted.
• Move the pot to medium-hot coals to stop the sauce from boiling away too quickly.
• Spoon the dough into the sauce a spoon at a time and cover.
• The recipe calls for it to simmer for 1¾ hours over low heat without lifting the lid, but I can never wait longer than an hour! (Yes, it has cooked after an hour.)
• Die pudding goes beautifully brown in the pot and tastes divine with custard or Ideal milk.

ALSO TRY: Boarding school pudding; Bread pudding; Sweet couscous; Melkkos