Half-Hour Pudding Cake (Montreal Pudding)
This sounds so yummy! During the baking the batter rises to the top and a pudding like sauce forms underneath the crust. There is also a lemon version. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.
- Ready In:
- 1 cup all-purpose flour
- 1⁄3 cup white sugar
- 1 teaspoon baking powder
- 1⁄2 cup raisins
- 1⁄2 cup milk
- 1 cup brown sugar, packed
- 2 cups boiling water
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
- Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
- Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.
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I had a bit of trouble with this recipe thickening up to a pudding consistency. It was easy to put together FABULOUSLY easy!! Mine had to cook for about 40 minutes until the topping was set. The pudding layer was watery but as it stood for a while it did thicken up a tad. The flavor was good. I wil make this again but will play around with the filling. Thanks for posting!!!!Reply