Thursday, January 26, 2012

Quick Caramel Pudding

This dessert really shouldn't work. What dessert do you know of where you can pour 2 cups of hot water over the top of it and it still works out? Voodoo magic, if you ask me.

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.

Photo Tutorial!

All of the dry ingredients are just sitting there, waiting for the milk and raisins.
Batter is all mixed up.
Spread it in your pan,
Then pour all that water and butter over the top!
The brown sugar made it's own layer under the water. Now don't spill when it's going into the oven!

Old fashioned-y goodness!

1 comment:

  1. I'm going to make this!...without the raisins, but I'm definitely making this!