Steps

1. In a heatproof bowl, combine 3 slices of melting sliced cheese and 2 tbsp of milk.
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2. Microwave on 600W for 30-50 seconds until the cheese melts.
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3. Add 1 tbsp of vegetable oil and 2 tbsp of sugar to the melted milk and cheese mixture. Stir until the sugar dissolves.
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4. Add 3 tbsp and 1 tsp of milk and 1 egg. Whisk the egg and mix everything together.
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5. Once the egg and milk are incorporated, add 100g of hot cake mix and mix until no dry powder remains.
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6. Line pudding cups with parchment paper liners and fill each cup about 80% full with the batter. (Tip!) If you don't have parchment liners, you can use aluminum cups or paper cups (wrapped in aluminum foil) as substitutes. You can also use baking paper, place it in the pudding cup, and press down with a same-sized cup to shape it.
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7. Arrange the pudding cups in a deep frying pan. Carefully pour water into the pan until it reaches about 1/3 of the height of the cups, making sure no water splashes into the cups.
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8. Cover the frying pan with a kitchen cloth tucked into the lid. Heat over medium-high heat until boiling.
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9. Once boiling and steam is rising, reduce heat to medium and steam for 10 minutes. (Tip!) Heating with cold water from the start will help the surface cook evenly and result in a puffy, round steamed cake.
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10. After steaming for 10 minutes, insert a bamboo skewer or toothpick to check if the inside is fully cooked.
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11. Carefully remove the steamed cakes from the cups, being mindful of the heat.
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12. Discard the water from the frying pan and lightly coat the pan with a little vegetable oil.
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13. Remove the steamed cakes from their cups. Place them upside down in the frying pan and lightly press down to brown the tops.
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14. Once the tops are browned, remove from the pan. They are ready to serve.
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