Egg pudding

March 2023

When Ummul Begum moved to Canada from Bangladesh in 2008, she made sure she packed her favourite recipes, including the recipe her grandmother passed onto her: Egg Pudding.

“It was one of the first recipes I learned how to cook,” Ummul says. “I had wanted to learn how to cook for a long time and my mother and grandmother used this recipe to show me the joy of cooking.”

The recipe requires a little diligence. You need to be patient, especially when heating the milk.

Ummul’s grandmother always used a pot set over another pot that was full of boiling water to steam the milk, and insisted that this was the best – and only way – to make the recipe. “I can still feel my grandmother leaning over me as I stirred the milk: ‘Careful, don’t burn yourself.’ She always watched over me and I loved her for that.”

Ummul believes she has mastered the technique and makes the egg pudding just as well as her grandmother. “Everyone loves it and it’s a favourite with my customers, too!”

If you’re craving some comfort food during this season, feel free to try out this sweet recipe that is great for dessert, or even a bedtime snack. And if you want the easy way out, you can always order it on line on Ummel’s Facebook page.


  • 4 cups milk (3%)
  • 4 Eggs
  • 2 slices white bread
  • 6 Tbsp + 2 Tbsp (for caramel) sugar

Boil 4 cups of milk and reduce it to about 2 cups. Cool to room temperature.

In a pudding pan, add 2 Tbsp of sugar and 1 Tbsp of water. Heat it at medium low temperature to make caramel. Once the colour becomes light brown remove it from the burner and let cool.
Note: Make sure the caramel is completely cooled so it does not mix with the blended mixture when poured on it.

Put the milk, eggs, 6 Tbsp of sugar, and two slices of white bread into a blender. Thoroughly blend to make a smooth mixture.

Pour the blended mixture in the pudding pan containing the cooled caramel. Seal the lid of the pan tightly.

In a saucepan, big enough to fit the pudding pan, add boiling water. Place the sealed pudding pan in the saucepan. Make sure that half of the pudding pan is submerged in the boiling water and is stable. Cover the saucepan and allow 45 minutes to heat in medium temperature. Keep an eye on the amount of water in the saucepan – add more hot water if needed.

To check the status of the pudding insert a knife in it and pull out. If the knife comes out clean, the pudding is ready. In that case, take the pudding pan out of the saucepan. If it looks sticky, heat it for few minutes more and check again.

Carefully run a thin knife along the edge of the pan. Then put a plate on top of the pan and quickly flip the pan to transfer the pudding on the plate. Now your delicious pudding is ready to be served.

Donna White is an accomplished author and Jubilee Medal winner for her volunteer work with World Vision. Visit her website at

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