Method

1. Heat the Huletts SUGAlite and 20 ml of the water together on the stove and allow the Huletts SUGAlite to caramelise (do not take the temperature too high).
2. Take off the heat and add the rest of the water and stir well. Pour into the bottom of 6 individual greased ramekins or one large, greased ovenproof mould.

1. Heat the milk until it is lukewarm. Take the milk off the heat and add the eggs, egg whites, Huletts SUGAlite and vanilla essence. Stir well until the Huletts SUGAlite dissolves.
2. Pour the mixture into the syrup-lined moulds and place the moulds in a bain-marie in a preheated oven at 180°C for 20–30 minutes, depending on the size of the mould. Cool in the fridge, tip the mould upside down to remove the pudding and serve.