Moms Raisin Pudding Cake Recipes

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• 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.

RAISIN PUDDING

Steps:

• In a saucepan, combine pudding mix, milk and water; cook over medium heat until thickened. Remove from the heat; stir in the raisins and vanilla. Cool for 15 minutes; stir in yogurt. Spoon into individual desserts dishes. Chill for 2-3 hours. If desired, garnish with whipped topping and sprinkle with nutmeg.

RAISIN PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour either a 10 inch tube pan or bundt pan.
• I use Bakers Joy spray,.
• In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
• Blend well, then mix for 3 minutes at medium speed.
• Stir in raisins and walnuts.
• Pour into prepared pan.
• Bake for 1 hour.
• Cool in pan for 15 minutes.
• Remove from pan and continue cooling on cake rack.
• Sprinkle with powdered sugar.

QUICK RAISIN PUDDING

Steps:

• Mix together 1/4 cup brown sugar, flour, baking powder, salt, raisns and milk in a greased casserole dish.
• Sprinkle remaining brown sugar and nutmeg on top of batter and dot with butter.
• Pour on the boiling water.
• Bake at 375 for 30 minutes.

MUM'S HALF HOUR PUDDING

Steps:

• 1. CAKE: Mix dry ingredients and raisins in a bowl. Put this mix into a greased pudding baking dish. (small round casserole dish).
• 2. SAUCE: Pour 1 1/3 cups boiling water into a heat-safe bowl, add 1 cup brown sugar and 1 tsp vanilla. Mix this together and pour over batter.
• 3. Bake in moderate oven for 30 minutes or so. (Mum says moderate oven is about 350F)

MOM'S RAISIN PUDDING CAKE

Steps:

• 1. Take out 1/4 cup cake flour mix. Set aside.Combine remaining cake mix, pudding , eggs, sour cream and oil in a large mixer bowl. Blend well, then beat at medium speed for 2 minutes. Stir together the raisins and reserved cake flour and add this mixture to the batter.Stir well. Pour into a greased and floured 10 inch bundt pan or a 9x13 inch baking pan. Bake at 350^ for 1 hour. Check after 30 minutes and turn bundt cake. If using 9x13-inch pad it should be done after 35 minutes. Cool 15 minutes. If using bundt pan remove from pan; finish cooling on rack and glaze. --- Glaze: Blend ingredients and spread over cake.

MOM'S FRUIT-AND-RAISIN BREAD PUDDING

Steps:

• Soak raisins in wine, covered, at room temperature, about 12 hours Peel, quarter, and core pears and apple, then cut quarters crosswise into ¼ inch thick slices. Melt butter in a 2 to 3 quart heavy saucepan over moderate heat, then add sliced fruit and sugar and bring to a boil, stirring. Reduce heat and simmer uncovered, stirring occasionally, until fruit is very tender, about 15 minutes. Mash fruit in pan with a potato masher or a wooden spoon to a coarse puree and then simmer until liquid is thickened and mixture resembles a chunky applesauce, 5 to 10 minutes more. Transfer to a wide shallow dish and cool to room temperature. Put oven rack in middle position and pre heat oven to 400 degrees F. Put a sheet of foil on bottom rack to catch any drops. Butter bottom and side of spring form pa; sprinkle bottom with ½ cup bread crumbs. Stir together milk, vanilla and cinnamon in a bowl and add remaining 2 ½ cups crumbs. Soak at least 10 minutes (up to 1 hour). Whisk together eggs, zest and sea salt in a large bowl, then stir in milk and raisin mixtures and fruit puree and pour into pan. Bake until golden and evenly set, 45 to 60 minutes. Cool completely in pan on a rack, 1 to 2 hours, then chill, covered, 4 hours for flavors to develop. COOKS NOTES: Fruit puree can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Pudding is best made 1 day ahead and can be chilled 2 days.