Reviewed: Nov. 8, 2009

My family loved this! I was worried since one review stated the sauce never thickened but it came out perfect. I did alter my technique a bit from the recipe though. After mixing the butter and brown sugar I dumped the rest of the pudding ingredients in and mixed it up. Next I poured the pudding layer on the bottom and covered with the sauce. Like another rater I too melted the butter and mixed in the flour Before mixing it into the rest of the sauce ingredients. The pudding (which is more like a cake in my opinion) will float to the top while it bakes.

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Reviewer:

Kerri Bear

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

Living In: Fort Lewis, Washington, USA

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Reviewed: Oct. 30, 2008

This was very good. However I only used a about a third of the sauce. I also let it cook just a bit longer.

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Reviewer:

taddy

Cooking Level: Intermediate

Home Town: Brillion, Wisconsin, USA

Living In: Altus Afb, Oklahoma, USA

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Reviewed: Sep. 29, 2008

The cake was wonderful but the sauce wasn't that great. It never firmed up and stayed pretty watery.

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Reviewer:

mamashrub

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Nov. 18, 2007

Not very good. The caramel sauce was watery and painfully sweet and there was too much of it. The cake was also extremely sweet and not much else. I was disappointed, I've made other cakes/puddings this style and they've been good.

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Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 25, 2007

This is almost exactly like my great-grandmother's recipe--she called it Raisin Pudding because she always added raisins to the pudding. The difference in yours is that you add flour to the sauce. We never did, because the pudding batter thickens the sauce up on its own. Thank you for bringing back fantastic memories of my great-grandmother's kitchen.

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Reviewer:

SDK999

Cooking Level: Intermediate

Living In: Midland, Pennsylvania, USA

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Reviewed: Jan. 2, 2007

Very good. One heads up the receipe say to mix all of the sauce ingrediants and then add 2 cups of boiling water. The flour will separate. Best to mix the flour with the melted butter as your first step. The stuff looked pretty scary floating in the pan but it baked up with a wonderful thick sauce. I used walnuts and served it warm topped with fresh whipped cream. Ice cream would also be great.

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