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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This pudding doesn't have eggs. It has a butterscotch sauce. I made it a few years ago. For me that's a 4 star. The recipe is from Jean Paré. Ingredients:
1 cup all-purpose flour |
1/3 cup brown sugar |
2 tablespoons margarine, soften |
2 teaspoons baking powder |
1/8 teaspoon salt |
1/3 cup raisins |
1/2 cup skim milk |
1 3/4 cups warm water |
1/2 teaspoon cinnamon |
1 teaspoon vanilla |
2/3 cup brown sugar, packed |
Directions:
1. Pour the first 6 ingredients in a bowl. Stir. Add milk. Stir. Pour in a baking dish of 2 L (2 pints). Level the top.
2. In the same bowl, combine the 4 other ingredients (water to brown sugar). Stir. Pour slowly on the dough, in the baking dish. DON'T STIR.
3. Cook in the oven at 350 F, uncovered, for about 30 minutes. Serve warm.
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