2 eggs, beaten
5 cups milk
300 ml sugar
300 ml cake flour
1 tablespoon baking powder
2 tablespoons butter

Preheat the oven to 170 °C.
Grease an ovenproof dish with a volume of 2 litres.
In a mixing bowl, combine the eggs, milk and sugar.
In a separate bowl, combine the flour and baking powder.
Add the milk mixture to the flour mixture a little at a time, beating after every addition.
Pour the batter into the ovenproof dish, dot with knobs of butter and bake it in the oven for 30 minutes.
Turn off the oven and leave the pudding in the oven (without opening the door) and let it cool down for 30 to 45 minutes until set.
We eat this pudding at room temperature, but when it’s taken out of the fridge the next day it’s even yummier!
Then it tastes just like crustless milk tart.