PULIGI

Preheat your oven to 350°F (175°C) and grease a medium baking dish or loaf pan generously with butter. Bring a kettle of water to a boil if you plan to steam the pudding instead of baking it.

In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition.

Stir in the evaporated milk and vanilla extract, mixing until fully incorporated. Add the cinnamon and combine thoroughly.

In a separate bowl, whisk together the flour and baking soda. Gradually fold the dry ingredients into the wet mixture, stirring gently until a smooth, thick batter forms with no dry lumps remaining.

Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Tap the dish gently on the counter to release any air bubbles.

Bake in the preheated oven for 45 to 55 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown. Alternatively, steam the covered dish over boiling water for approximately 60 minutes.

Remove the puligi from the oven and allow it to cool in the pan for at least 10 minutes before turning out. Slice and serve warm or at room temperature.