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

 * Preheat the oven to 150C, 300F, Gas Mark 2.
 * Preheat
 * 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.