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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love making this when I want a warm, spicy dessert. It bakes into a cake with sauce underneath. The best part is that there's only one bowl to wash afterwards! This is from the Victorian Epicure Recipe Book - Volume 1. Ingredients:
1 cup flour |
2 teaspoons baking powder |
1/2 cup brown sugar |
1 teaspoon cinnamon |
1/4 teaspoon salt |
3/4 cup raisins |
1/2 cup milk |
1 teaspoon vanilla extract |
3/4 cup brown sugar |
1/4 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/4 cup butter |
1 1/2 cups boiling water |
1/2 teaspoon vanilla extract |
Directions:
1. Butter a 10 cup (2.5 L) casserole dish.
2. Combine all dry pudding ingredients in a large bowl.
3. Add raisins, then stir in milk and vanilla.
4. Pour into casserole.
5. Sauce: Reuse mixing bowl (no need to wash).
6. Mix brown sugar, spices, vanilla, butter, and boiling water.
7. Pour over pudding in casserole dish.
8. DO NOT STIR.
9. Bake, uncovered, in centre of oven for 30-35 minutes.
10. Let stand 10 minutes before serving to thicken sauce slightly.
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