Cook caramel: add water to sugar and heat and stir over medium heat until the sugar melts (don't cook it, turn it down if the temperature is too high). After boiling, don't stir again, just heat it to brown on low heat. Pour the caramel into the baking tray and turn it gently so that the caramel covers the bottom of the baking tray. Let it cool and the caramel will condense.

2. Pudding liquid: 150ML milk, add sugar, put in a soup pot, heat until the sugar dissolves, and turn off the fire. Beat the whole egg into a large bowl, gently beat it with an egg beater (don't beat it until it bubbles), pour the egg juice into the milk and stir it quickly, add vanilla extract 1/4 teaspoon and stir it evenly, then filter it with a strainer for later use.

3. Add about 10g of sugar to the milk, stir until the sugar is completely melted, add salad oil and stir until it turns white. Add the sieved low powder and stir well. Beat the egg yolk well and add it to the batter. Add enough water to the baking tray and preheat it in the oven 160℃.

4. Put 3 egg whites into a clean oil-free eggbeater, add 2 drops of white vinegar, and beat with an electric mixer until coarse bubbles. Add sugar twice and beat until wet (the egg whites are slightly bent but will not fall off). Add 1/3 egg white to the egg yolk powder with a rubber knife, stir well, and then add it to the egg white. This process should be rapid, and don't turn the lower floor over in circles.

5. Pour the pudding liquid into the baking tray (caramel should have hardened and solidified just now), and then pour the cake powder on the surface of the pudding liquid. Because there are many protein bubbles in the cake powder, which are heavier than the pudding liquid and will float on the surface. Gently level the surface with a rubber knife.

6./kloc-bake at 0/60 degrees for about 45 minutes. After the cake cools, it can be demoulded. Note that caramel juice will flow out when demoulding. If you like, you can slow down and let the cake absorb the caramel juice, otherwise it will be poured out. Because of the use of movable bottom die and tin foil, demoulding is very easy.

7. Pudding is a traditional food in Britain. It evolved from the "cloth segment" used to represent sausages mixed with blood in ancient times. Nowadays, pudding made of eggs, flour and milk was handed down by Saxons at that time. Medieval monasteries called it "a mixture of fruit and oatmeal" pudding.

8. Pudding officially appeared in the Elizabethan era of16th century, and was made of gravy, fruit juice, dried fruit and flour. /kloc-puddings in the 0/7th century and18th century were made of eggs, milk and flour.

9. Pudding powder is made of natural seaweed gum such as carrageenan and carob gum L.B.G as coagulant (i.e. pudding stabilizer), sodium stearoyl lactate SSL and single dry fat T-95 as emulsifier, and then mixed with eggs, sugar, oil and other ingredients and water.