(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
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.