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154 British Columbia Women’s Institutes

RAISIN DELIGHT PUDDING
Start with sauce made like this:

1 cup brown sugar 14 cup seedless raisins
1 tbsp butter 2 cups boiling water
14 tsp vanilla

Combine all ingredients and cook 10 minutes.

For the pudding:

14 cup white sugar lf tsp salt
1 tsp butter 1 cup sifted all-purpose flour
2 tsp baking powder 14 cup milk

Preheat oven to 350°.

Sift, then measure the flour, add salt and baking powder, resift again.
Cream butter and sugar until fluffy. Add flour mixture to creamed mixture
alternately with milk. Spread batter in greased | qt. baking dish and pour
raisin syrup over batter. Bake for % hour. Serves 5 and is best served warm.
Additional sauce is unnecessary, but whipped cream may be passed if
desired.

CARAMEL RAISIN PUDDING

(self saucing)

2 cups water 1 tbsp butter
1 cup brown sugar

Boil together 5 min.

3/4, Cup raisins | 14 cup brown sugar
1% cup milk 1 cup flour
2 tsp baking powder l% tsp salt

2 tbsps butter

Mix like a cake. Put liquid in a large dish and pour batter over it. Bake
14 hour in moderate oven.

FUDGE BATTER PUDDING

2 tbsps melted butter or shortening 1 cup sugar

1 tsp vanilla 1 cup sifted flour

8 tbsps cocoa 1 tsp baking powder
34, tsp salt 14 cup milk

14 cup chopped nuts 1% cups boiling water

Mix shortening, 42 cup sugar and vanilla together. Sift flour, 3 tbsp.
cocoa, baking powder and '% tsp. salt and add alternately with milk to
first mixture. Mix well and stir in nuts. Mix together ’% cup sugar, 5
tbsp. cocoa, 4 tsp. salt and boiling water. Turn into an oblong baking
dish and drop batter by spoonfuls on top. Bake in 350°F. oven for 40-45
minutes. Serve warm. Spoon out a portion of cake and cover with sauce.

Suggested Variations:

Butterscotch Batter Pudding

Omit cocoa. Substitute 1 cups brown sugar for white (use 1% cup in
batter). ‘To make sauce, mix | cup brown sugar, | tbsp. flour, 4 tsp.
salt, 2 tbsp. butter and 2 cups boiling water.