Pudding recipe
Blend one tin of milkmaid, 3 eggs, 3 heaped tablespoon sugar and 2 teaspoon heaped coffee in a mixer until the sugar and coffee is dissolved.
Take a steel tiffin box with a tight lid that fits into a pressure cooker, pour two teaspoon of sugar into the tiffin box and heat it over the flame until the sugar is caramelised into a golden brown colour.
Take the tiffin box of the heat and let it cool, then pour the blend into the tiffin box and close the lid n place it into the pressure cooker.
Add water into the pressure cooker upto 1/3rd or 1/2 the height of the tiffin box.
Light the gas on low flame and wait for 7 to 8 whistles n switch off the gas.
Wait for the pressure to release n then take out the tiffin n let it cool down to room temperature.
Loosen the edges of the pudding from the tiffin box.
You can eat it warm or put it in the fridge for two hours n have it cold, before serving just invert it on a plate!!
