For the caramel
1/2 cup Sugar
2 tbsp Water
For the custard:
6 Eggs, lightly beaten
2 cups Milk
1/3 cup Fine Sugar
1 tsp Vanilla essence
1/2 tsp Clove powder
1 tsp Cinnamon powder
Cream, Cherries and Almonds to garnish
1. Put the sugar and water in a small, heavy based pan, cook without boiling until the sugar dissolves completely. Boil, uncovered, without stirring, until the syrup turns golden brown. Pour the caramel over the base of a 8″ round, deep cake pan.
2. Mix the eggs, milk, sugar, vanilla, clove and cinnamon in a bowl and whisk them until just combined. Pour into the caramel lined cake pan.
3. Place the cake pan in a baking dish which has enough boiling water to come half way up to the sides of the cake pan. Bake in a moderate oven at 180C/350F for about 35 minutes or until the custard is just set. Remove the cake pan from the water and allow to cool.
4. Cover the caramel pudding, refrigerate it for about 6 hours or overnight, invert onto a platter, garnish with cream, cherries and almonds.