Mix milk, sugar, essence and eggs and beat well till sugar dissolves.
Dissolve custard powder in 4 tbsps milk (to avoid lumps) and pour into the above preparation.
Take a pudding mould and place 3 tbsps sugar in it.
Sprinkle 2 tbsp water over it and place the pudding mould on low flame till the sugar melts and turns to rich brown colour.
Pour the milk custard into the pudding mould.
Pour 2.5 cups water in a pressure cooker and place the pudding mould in it.
Close with the cooker lid, but do not add the whistle. Cook for 20 to 25 mins.
Let it cool for some time and then place it in the refrigerator for 2 hours.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.