INGREDIENTS & PROCESS:
1/2 CUP SUGAR
2 TABLESPOON WATER
COOK UNTIL IT'S BECOME CARAMELIZED
6 INCH ALUMINIUM BUNDT CAKE MOULD
POUR THE CARAMEL INTO THE MOULD
1 CUP MILK
1/4 CUP SUGAR
1 TABLESPOON CORN FLOUR
1 TABLESPOON CUSTARD POWDER
MIX WELL
COOK UNTIL IT BECOME THICKEN
POUR THE MIXTURE INTO THE MOULD
KEEP IN ROOM TEMP. FOR COOL DOWN
1 CUP WATER
1/2 CUP POWDER MILK
1/4 CUP SUGAR
1 TABLESPOON CORN FLOUR
2 TABLESPOON COCOA POWDER
COOK UNTIL IT BECOME THICKEN
POUR THE MIXTURE INTO THE MOULD
KEEP IN ROOM TEMP. UNTIL COOL & SET
CAREFULLY REMOVE FROM THE MOULD
SPREAD SOME CARAMEL OVER PUDDING
CUT & SERVE
