Majorcan Pudding

This is a variation of a classic Majorcan dessert. You can find this in restaurants under the name 'house pudding'. It is simply a flavoured baked custard that uses up leftover pieces of cake.
Any flavour cake will do.

• 4 eggs
• 75 gr sugar
• 750 ml milk
• juice of 1 orange
• 2-3 slices of day old sponge cake or similar

For the caramel:

• 100 gr sugar

Make a caramel by heating up the sugar in a pan. Do not add any water; after around 5 minutes the sugar will turn into caramel, just shake the pan to ensure that all of the crystals caramelize.
Turn the heat off and pour the caramel on the bottom of a 1.5 litre ovenproof baking tray.

Arrange the cake slices over the caramel.

Beat the eggs and mix with the sugar, orange juice and milk.

Pour the egg mix through a sieve over the cake slices. Cover with aluminium foil.
Place the baking tray inside a larger tray and put both in the oven. Pour water into the larger tray to make a bain Marie.

Bake at 180ºCentigrade for 45 minutes until set.
Take the custard out of the oven and let it get cold before refrigerating.
Turn the custard out on a serving plate just before serving.