1. Preheat oven to 170 degrees.
2. Beat all ingredients (except nutmeg) together well.
3. (I used 3 eggs – you may just need 2 if they’re large).
4. Pour into an oven-proof dish suitable to be placed into a larger dish to be baked in a Bain Marie.
5. (Larger dish to be 3/4 filled with water surrounding dish to be filled with pudding).
6. Sprinkle with Nutmeg.
7. Bake for 40 minutes and let the cooldown.

Bakers Notes:

• I had run out of vanilla essence so used caramel essence.
• I squirted some lemon juice out of the bottle while mixing with an electric beater ‘cos the bottle caught my eye while doing so!)
• I left it in the oven for 10 minutes after I turned off the oven before removing it.
• Then I served with a drizzle of syrup.