Pudding cake

Directions

• Start by preparing the caramel. 
  In a saucepan, melt the sugar over medium heat until it turns into a golden caramel. 
  Be careful not to burn. 
  Pour the caramel into a pudding mold, spreading it over the bottom and sides of the mold.
• Preheat the oven to 180°C.
• In the blender, place all the cake ingredients: eggs, sugar, wheat flour, milk, oil and yeast. 
  Beat well until you obtain a homogeneous mass.
• Pour the cake batter over the caramel in the pan.
• In a blender, prepare the pudding mix. 
  Beat the condensed milk, whole milk and eggs until smooth.
• Gently pour the pudding mixture over the cake batter in the pan. 
  The pudding mix will sink into the cake batter during baking, creating the signature texture of pudding cake.
• Cover the pan with aluminum foil and place it on a larger baking sheet. 
  Fill the larger pan with hot water until it reaches approximately half the height of the pudding cake pan. 
  This will help cook the pudding cake in a bain-marie.
• Place the pan in the preheated oven and bake for about 1 hour to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and let it cool completely.
• Once cool, refrigerate for a few hours or overnight to firm up.
• To unmold the pudding cake, run a knife around the edge of the pan to loosen it. 
  Place a large plate over the pan and carefully turn it upside down so that the caramel runs over the pudding cake.
• Serve the pudding cake chilled and enjoy!