My Mom used to make this and I still make this pudding-like cake. During the baking the batter rises to the top and a pudding like sauce forms underneath the crust. There is also a lemon version.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.

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  • 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.

Nutrition Facts

194 calories; 1.5 g total fat; 4 mg cholesterol; 71 mg sodium. 44.3 g carbohydrates; 2 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2004
I haven't seen this recipe in years. It's a great dessert for a family supper. I added vanilla to the batter as well as the sauce. Don't be alarmed by the look of this when you pour the sauce over top - it's very sloshy but it does turn out nicely. Serve warm or cold not hot if you want the sauce to thicken up a bit. Read More
(25)

Most helpful critical review

Rating: 2 stars
03/23/2005
This is a "take-off" on the Betty Crocker's Picture Cook Book recipe from 1950. The original has different ingredient amounts which change the consistancy of the finished pudding cake with much better results. The original is actually easier to make as well, since you just sprinkle the brown sugar and cocoa ontop of the first layer then pour hot water over the entire mixture before you pop it in the oven. Read More
(14)
45 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
03/15/2004
I haven't seen this recipe in years. It's a great dessert for a family supper. I added vanilla to the batter as well as the sauce. Don't be alarmed by the look of this when you pour the sauce over top - it's very sloshy but it does turn out nicely. Serve warm or cold not hot if you want the sauce to thicken up a bit. Read More
(25)
Rating: 5 stars
03/15/2004
I haven't seen this recipe in years. It's a great dessert for a family supper. I added vanilla to the batter as well as the sauce. Don't be alarmed by the look of this when you pour the sauce over top - it's very sloshy but it does turn out nicely. Serve warm or cold not hot if you want the sauce to thicken up a bit. Read More
(25)
Rating: 5 stars
06/06/2007
Nothing wrong with this recipe at all. It turned out perfect and plain delicious. I noticed that most of the problems relate to the sauce being runny. YOU JUST HAVE TO WAIT AND LET IT COOL! IT WILL THICKEN. Also when you spoon the batter into the dish use the dish size indicated in the recipe because it should be a fairly thin layer of batter or else it will turn out rubbery. Read More
(18)
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Rating: 2 stars
03/23/2005
This is a "take-off" on the Betty Crocker's Picture Cook Book recipe from 1950. The original has different ingredient amounts which change the consistancy of the finished pudding cake with much better results. The original is actually easier to make as well, since you just sprinkle the brown sugar and cocoa ontop of the first layer then pour hot water over the entire mixture before you pop it in the oven. Read More
(14)
Rating: 5 stars
09/15/2008
Loved it! The first time I made it it came out a little bland. The next time I addes some salt to the batter and it was simply perfect. Read More
(11)
Rating: 4 stars
07/15/2003
There seemed to be too much sauce until it cooled off overnight. Tasted good esp. with icecream. Read More
(9)
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Rating: 5 stars
12/07/2003
It was good and easy. A good dessert in a pinch. The sauce was a little too sweet but I may have been careless with my measurements. I might make it again. Read More
(9)
Rating: 3 stars
03/07/2006
I used to make something like this when I was a pre-teen and teenager (I was a dessert-making fiend) and I hoped that this was it as I think my mother's recipe card was destroyed..... This was NOT it. The ingredients were correct as I recall but the pudding turned out a much different consistency even though I added extra baking powder after reading previous reviews. The sauce never really thickened up (even after cooling on the counter several hours!) until it was in the fridge overnight. I added walnuts and used Craisins instead of raisins so the taste was pretty good... But I will ask my mom if she still has the recipe somewhere. I don't think I'll make this particular version again but thanks anyway Holly.:) Read More
(6)
Rating: 4 stars
02/22/2010
This is like the pudding my Grandmother used to make. In rual Ontario. She always added raisins. I make it to this day. Sure brings back a lot of good memories. Another fantastic Canadian memory. Keep them coming. Read More
(5)
Rating: 5 stars
06/01/2008
Very good recipe! I used soy milk instead of regular milk and it turned out very nice...especially the sauce. At first I was concerned about the watery consistency before baking...but the finished product was great! Read More
(4)