Raisin-Caramel Pudding Cake
The magic of this recipe happens during baking.
- 1/2 cup white sugar
- 1 cup flour
- 2 teaspoons baking powder
- 1 cup California raisins
- 1/2 cup milk
- 2 cups boiling water
- 1 cup brown sugar
- 3 tablespoons butter or margarine
Preheat oven to 350°F. Lightly grease an 11 x 7 rectangular pan. In a medium-size bowl stir together white sugar, flour and baking powder. Stir in the raisins and milk into the flour mixture. Spread the thick lumpy batter in the greased dish, it evens out during the baking.
Bring 2 cups water to a boil in a one-quart saucepan and remove from heat. Stir 3 tablespoons butter and one cup of brown sugar into the water until dissolved. Pour the watery mixture over the batter. It will look lumpy but baking will transform it. Bake on middle rack of oven for 30 minutes at 350° or until light brown on top with center of cake looking dry when poked open with a fork. Handle carefully when removing from the oven because the caramel sauce on the bottom will be hot and runny. Serve warm cake upside-down in bowls, topped with the caramel sauce. Serve with ice cream if desired.
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