Step 1

Pre-heat your oven to 180°C/350°F/Gas Mark 4.

Step 2

To make the caramel, combine the sugar, water and lemon juice in a non-stick frying pan over a medium heat. Allow the sugar to boil until you get a dark golden-brown caramel, pour the caramel into 6 individual pudding moulds.

Step 3

To make the egg custard size saucepan, combine the sugar and water and boil until the syrup has reached 106 to 112°C (223–234°F) also known as the thread stage in sugar cooking. Allow the syrup to cool down before adding to the egg mix in a slow stream using your whisk until fully combined.

Step 4

Pour the egg custard into the caramel lined pudding moulds and place the moulds in a deep tray, lined with a kitchen towel to stop the moulds from moving or tipping. Pour boiling water until you have covered three quarters of the pudding moulds, cover the tray with tin foil and bake in the oven for 30 minutes. To check if they are ready, you should be able to clean pierce the tocino with a toothpick. Allow the tocino to cool down before placing in the fridge for at least 6 hours.

Step 5

To serve, run a small knife round the edges of the mould, place you pudding mould on a plate and holding both tightly, shake until the tocino falls out. Serve with a chilled glass of palo cortado or amontillado sherry.