Butter Scotch Caramel Pudding

BUTTER SCOTCH CARAMEL PUDDING

Inredients:
milk  - 1/2 lt
fresh cream - 1 pac ( I used amul cream - 200ml)
sugar - 15 tbsp
butter scotch essence - 1 tsp
gelatine - 2 tbsp
warm water - 1/2 cup
butter - 1tsp

To make caramel:
sugar - 2 tbsp
water - 1 tbsp

Method:

- soak gelatine to the warm water and leave it aside

- bring milk to a boil

- add essence, cream and sugar and mix well

- add the gelatine paste and mix well

- to make the caramel add sugar in a pan and allow that to boil

- add the water and allow that to cook until it turns golden brown switch off the flame

- grease the pudding bowl with butter

- pour in the caramel and spread it on the sides of the bowl

- slowly strain and add the milk mixture in

- close the bowl with an aluminum foil an leave it in the fridge for 4 hrs

- to demould - boil water in a pan

- when the water is hot place the pudding bowl inside the water till the bowl immerses atleast 3/4th inside. 

- leave it to stand for 2 mins

- remove the foil and unmould, the pudding will come out easily.