Caramel Mix - Sugar, Carrageenan(gelling agent), Corn Starch (thickening agent), Salt, Nature Identical & Artificial Vanilla Flavour, Colour (E 160b, E 161b & E 100), Caramel Topping-Glucose Syrup(prevent crystalization/improve texture), Caramelized Sugar, Sugar, Caramel Colour (E 150d), Water.
Squeeze the caramel topping from the sachet into one pint mould or 4 small cups. Disperse the pudding powder in ½ litre pasteurized cold milk stirring. Heat while stirring to boiling point and boil for ½ - 1 minute. Pour the pudding into mould or cups and when cooled down refrigerate for approximately 2 hours.
Turn out into serving dishes just before serving.
Note: For evaporated milk use 1 cup of milk into 1½ cup of water.