Thursday, January 26, 2012
Quick Caramel Pudding
My MIL gave me this recipe 29 (!) years ago when I married her son. It's an old Stratford recipe that I've made several times over the years. I made it again last week for DUP and the ladies loved it. You probably have everything to make it in your cupboard right now. The cake batter rises to the top and all that water turns into a creamy caramel sauce. Mmm. Make it now.
Quick Caramel Pudding- 8 servings
1/2 c. sugar
1 cup flour
1/8 tsp. salt
1 tsp. baking powder
1/2 c. milk
1/2 c. raisins
Mix dry ingredients. Add milk and raisins and stir until smooth. Spread into a 9" square pan.
1 c. brown sugar
2 c. hot water
3 Tbs. butter
Heat water and butter until hot. pour over cake batter in pan. Sprinkle brown sugar over all. Bake at 375 degrees for 25 minutes or until brown.
I doubled this recipe for a larger crowd and had a tiny bit of spillage in my oven, so if you double this recipe, use your largest pan. I drizzled a little bit of my complicated vanilla sauce over the top- melted vanilla ice cream. Yum.
All of the dry ingredients are just sitting there, waiting for the milk and raisins.
Old fashioned-y goodness!