3 slices of Bread, cut the brown edges
1 can Condensed milk
1 cup Milk (any liquid milk)
½ tsp Vanilla essence
Combine all ingredients and blend all these in a blender until smooth in texture.
For the caramel:
2 tbsp Sugar
Melt sugar until caramelised and color turns golden brown.
Pour it on into the moulder plate and let it cool until hard candy. Pour in the blended pudding mixture into the caramelized mould and steam for 20 minutes over low heat until toothpick inserted comes out clean. (Water on the steamer should be boiling before placing the pudding mixture. Covered with cloth or foil to avoid water drippings.)
Once cooked, transfer into a wire rack and let it cool. Refrigerate for hours. Run a knife on the side, gently tap and invert into a plate.
Serve and enjoy!