· 4 eggs

· 6 tablespoons “La Obrera” Acacia Honey

· 1 small tin condensed milk (397g)

· 3 measures of milk

· 150g sugar

· 150g cottage cheese or cream cheese

· 12 walnuts to decorate


· In a saucepan, make the caramel by heating the sugar and a little water (approx. 1 tsp). Stir the mixture until transparent, then stop stirring and keep it over a low heat until it has the texture of liquid caramel. Then, pour it into the pudding moulds and leave to cool

· Separate the egg yolks from the whites and whisk the whites until stiff. Put to one side

· In a bowl, mix the egg yolks, “La Obrera” Acacia Honey and the two types of milk. Add the egg whites and fold them into the mixture gently

· Fill the pudding moulds with the mixture and put them in the oven (preheated to 180°C, 160°C fan, 356°F or Gas Mark 4) in a bain-marie, and cook until they are set. Remove from the oven, leave to cool and take them out of the moulds

· Decorate with walnuts to serve