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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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From a beautiful cookbook that I picked up at the used book store. The book was published in the UK and I've tried to adapt to US measurements, when possible. Despite the name (that tends to catch one's attention), the picture looks like a cake with a lovely custard sauce oozing out. Ingredients:
1/2 cup walnuts, chopped |
2/3 cup ground almonds |
1 1/4 cups 2% low-fat milk |
4 tablespoons sugar |
1 cup raisins |
1/2 cup water |
1/2 cup vegetable oil |
1/2 cup sugar |
1/3 cup ground almonds |
2 eggs, lightly beaten |
1 1/2 cups flour |
3/4 teaspoon salt |
1 1/2 teaspoons baking powder |
3/4 teaspoon baking soda |
Directions:
1. Preheat oven to 340-350ºF, 170ºC. Brush a 4 cup/1 liter heatproof bowl or deep casserole with oil.
2. Put the raisins in the pan with the water. Bring to a boil, then remove from heat. Let steep for 10 minutes, then drain.
3. Make the sauce: Put all sauce ingredients into a saucepan. Bring to a boil, stir, reduce heat and simmer for 10 minutes.
4. In a stand mixer bowl or large mixing bowl, whisk together the oil, sugar and ground almonds until thick and syrupy. This could take up to 8 minutes when using an electric mixer!
5. Add eggs, one at a time, beating well after each addition. Combine the raisins with the flour, salt, baking powder & baking soda. Stir into egg mixture.
6. Pour cake mixture in prepared baking dish and pout hot sauce on top. Place dish on a baking sheet & bake for 1 hour or until well risen. If pudding starts browning too quickly, cover top with parchment paper.
7. Let cool for 2-3 minutes in the bowl then turn out onto a warmed serving plate.
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