|½ kg sugar
Heat the water in a pot and mix in the sugar, stirring constantly, to make a syrup. Cool slightly.
Pour a little of the syrup round the sides and bottom of a smooth sided baking tin (caramelise), and allow to cool. Meanwhile, lightly beat the egg yolks with the two eggs and little by little pour the remaining syrup into this mixture.
Pour this into the mould/tin and cook in a bain marie for about 20 minutes, until the pudding is firm. Cool and tip out onto a serving dish.
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