Melt the sugar in a pan until it turns a light golden-brown (amber) color.
Immediately pour the hot mixture into a ring cake tin.
Add the prunes and simmer for a few minutes until the syrup thickens slightly and the prunes are soft.
100g (shredded or medium texture is preferred).
If the pudding sticks, pass a thin knife around the edges or briefly warm the bottom of the mold over a stove flame to loosen it.
If you prefer a smoother pudding, use finely shredded coconut or blend the mixture before cooking. Brazilian Coconut Flan with Plum Sauce (Manjar Branco)