Sunday, February 14, 2010

Half Hour Pudding

(Feb. 5th, 2010)

It is what you make when you have practically nothing in the house to bake with
popular in the mid 20th century (this recipe is from the Musquodoboit valley, NS, Canada)

1/2 cup brown sugar
1 cup flour
2 tsp baking powder
1 cup raisins
1/2 cup milk

Put in greased pudding dish

2nd. mixture:
2 cups boiling water
1 cup brown sugar
1 tbsp butter
1/2 tsp nutmeg (it is even good without if you don't have any)

pour over batter in dish and bake in moderate oven for 25 minutes.

my added notes: Though it is a half-hour pudding, unless you like a fairly doughy pudding, you may want to cook this considerably longer... I tend to just disturb the centre to check and leave it till it's more or less firm.
This can be eaten hot but will be messy, for a nicer show, let it cool and unmould from the dish as the liquid will jell quite nicely. The cooling time will also allow for some of the liquid to re-absorb = nice thick jelly-like sauce plus moist cake-type pudding.

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