Prep 10 mins
Cook 45 mins
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.
- 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
- 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.
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!
Absolutely delish! Great for those rainy days.... My kids love it more than my rice pudding...
This is sooo good. This recipe was very easy to make and the family just loved it! Thank you!