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My review
Half-hour Pudding Cake (Montreal Pudding)
Holly Liddiard
"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
servings 194Original recipe yields 10 servings (1 -2 quart casserole)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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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Reviews
Read all reviews 3945 Ratings
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Most helpful positive review
3/15/2004
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...
Most helpful critical review
3/23/2005
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 ...
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3/15/2004
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...
6/6/2007
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 W...
3/23/2005
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 ...
9/15/2008
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.
1/28/2002
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.
10/30/2000
There seemed to be too much sauce until it cooled off overnight. Tasted good, esp. with icecream.
3/7/2006
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 N...
2/20/2010
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...
6/1/2008
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 finis...