I was given this recipe by an elderly Samoan woman when I was living in Hawaii, around 1975. I have tried to word it so the instructions maintain the integrity of the original recipe, which was handed down to her.
1 c water
2 c sugar (1-1/2 c. to “burn”, 1/2 c added to dry ingreds.)
1-1/2 c oil
1 can condensed milk (NOT the sweetened kind)
6 c flour
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Sauce: 2 cups milk, 2 c water, tapioca to thicken, sugar to taste
In a small saucepan, boil the 1 cup of water. “Burn” 1-1/2 cup sugar by putting it in a hot frying pan, stirring until it melts/bubbles and turns a caramel color (don’t let it get dark brown). Then slowly add the boiling water, stirring until any lumps are melted. Slowly stir in the 1-1/2 cups of oil. Set aside in a large bowl until cooled. When mixture is cooled; in a small bowl mix the can of milk and 3 eggs together. Add to cooled sugar mixture. Then gradually stir in all dry ingredients (flour, 1/2 cup sugar, baking powder, cinnamon, nutmeg and salt). Put mixture in greased and floured coffee can(s) and steam for 2-3 hours. To make sauce, boil 2 cups milk (can use canned milk, if desired) and 2 cups water, with sugar, to taste. When this comes to a boil, add enough tapioca to thicken, stirring constantly to prevent burning. Pour sauce over pudding when serving.