Recipe by CountryMama
I love making this when I want a warm, spicy dessert. It bakes into a cake with sauce underneath. The best part is that there's only one bowl to wash afterwards! This is from the Victorian Epicure Recipe Book - Volume 1.
Top Review by dimensionally transcendental
I cooked it at 200C for 40 mins and it was delicious. It more comfortably serves 6 than 8 but other than that the recipe worked as stated. Don't be conned by the tiny amount of batter - it really does need that size casserole dish! We had it after spicy Indian food and it was lush. Next time we will try it with vanilla ice-cream. Thanks for posting!
- 1 cup flour
- 2 teaspoons baking powder
- 1⁄2 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 3⁄4 cup raisins
- 1⁄2 cup milk
- 1 teaspoon vanilla extract
- 3⁄4 cup brown sugar
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup butter
- 1 1⁄2 cups boiling water
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Butter a 10 cup (2.5 L) casserole dish.
- Combine all dry pudding ingredients in a large bowl.
- Add raisins, then stir in milk and vanilla.
- Pour into casserole.
- Sauce: Reuse mixing bowl (no need to wash).
- Mix brown sugar, spices, vanilla, butter, and boiling water.
- Pour over pudding in casserole dish.
- DO NOT STIR.
- Bake, uncovered, in centre of oven for 30-35 minutes.
- Let stand 10 minutes before serving to thicken sauce slightly.