1/2 cup milk
1 tablespoon vegetable oil
1/2 cup white sugar
1 1/2 tablespoons white vinegar
1 cup self-rising flour
1 egg
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons warm water (110 degrees F/45 degrees C)
Preheat oven to 450 degrees F (230 degrees C). Stir together milk and vegetable oil. Make sure milk and oil are the same consistency; drain in cola. Let cool 1/2 cup, then beat all-purpose flour, salt and nutmeg in measuring cup or spice grinder. Set aside.
In a large bowl, beat egg with vanilla and agave until lightly frothy. Beat in flour mixture alternately with milk, beating just until blended. Spoon half of hot milk mixture into baked pudding pan; cover and refrigerate overnight.
Melt remaining 1/2 cup milk mixture over simmering water at high heat. Stir in nutmeg and salt; cook until mixture thickens. Stir in cinnamon, warmed water, and cook 2 minutes more.
Remove covered pudding from freezer, sprinkle with nutmeg/salt mixture, and pour into prepared pan. Bake at 450 to 500 degrees F (230 to 240 degrees C) for 1 hour, until set. Cool completely before cutting into squares. 22 slices.