Custard Pudding

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

 * 1) Preheat the oven to 150C, 300F, Gas Mark 2.
 * 2) Make the caramel by placing the Sugar in a small saucepan together with the water.
 * 3) Allow the Sugar to dissolve over a low heat then bring to the boil.
 * 4) Continue to boil rapidly until it turns a medium golden brown colour then remove from the heat immediately.
 * 5) Pour the caramel into the base of an ovenproof dish, swirling around the bottom and slightly up the sides
 * 6) Place the remaining ingredients in a large mixing bowl and mix well.
 * 7) Pour the batter into the caramel lined dish, cover with aluminium foil then bake for about 1 ½ hours
 * 8) Allow to cool to room temperature then chill in the refrigerator before serving.