Reviewed: Nov. 8, 2009

I love this recipe from way back but a few years ago had to cut way back on my sugar intake due to a diagnosis of reactive hypoglycemia, so I used splenda in place of the sugar in the batter and replaced the full cup of brown sugar in the sauce with a half of cup of splenda and a half a cup of brown sugar instead. It turned out just great and I am so happy to still be able to enjoy this dessert!!!!

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Angie

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Reviewed: Aug. 16, 2009

This was my favourite dessert growing up - it's to die for! A nice alternative to bread pudding - less heavy and dreamy :)

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Renee

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Reviewed: Dec. 7, 2008

I would say this tasted just the way it's supposed to. It's a Canadian classic. Great served warm with vanilla ice cream.

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Darryl

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Reviewed: Nov. 18, 2008

Good recipe but the sauce was way too sweet for my taste.

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Marie

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

Loved it! The first time I made it, it came out a little bland. The next time I addes some salt to the batter and it was simply perfect.

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Islandcook

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Reviewed: Jun. 1, 2008

Very good recipe! I used soy milk instead of regular milk and it turned out very nice...especially the sauce. At first I was concerned about the watery consistency before baking...but the finished product was great!

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DeborahVictoria

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 13, 2008

I found it to be a very strange dessert and mine came out tasting like pancakes with maple syrup as sauce, which was not expected at all. I wouldn't make this again.

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Kaelyn

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2008

Very traditional dessert at home. My husband was very very happy with it, as it is the same as his mother used to make. She loved it too. Made it multiple times and will again.

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MLA5

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Reviewed: Nov. 30, 2007

I was intrigued by this recipe. Who can say no to pudding cake? Since I've never heard of half-hour pudding cake, I have nothing to compare it to. I made the recipe following the directions and measurements EXACTLY. I chose to use golden raisins in the recipe for appearance. The consistency and taste of the batter was a bit off-putting at first, but I understood that the sauce provides the flavor and the cake has to be thick in order to soak up the sauce and not fall apart. The sauce thickened a little about 30 mins. after the cake was removed from the oven. I'm not a big fan of this cake. It's like a big pancake soaked in syrup. This cake is good to make if you are craving something sweet and want something easy and quick to make with ingredients that you most likely already have in your cupboard.

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Sweetpea

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 6, 2007

Nothing wrong with this recipe at all. It turned out perfect and plain delicious. I noticed that most of the problems relate to the sauce being runny. YOU JUST HAVE TO WAIT AND LET IT COOL! IT WILL THICKEN. Also, when you spoon the batter into the dish, use the dish size indicated in the recipe because it should be a fairly thin layer of batter or else it will turn out rubbery.

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Mohamed El Refaee

Cooking Level: Beginning

Living In: Giza, Al-Jizah, Egypt

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Reviewed: May 6, 2007

This was super sweet. It reminded me of the simple baked goods that my French-Canadian Grandma used to make.

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Amybella

Cooking Level: Expert

Living In: Brighton, Michigan, USA

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Reviewed: Dec. 3, 2006

Fantastic hot with vanilla ice cream. Just like dad used to make it.

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roaddemon

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Reviewed: Nov. 16, 2006

not my favourite.

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Kim~In~Canada

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Nov. 5, 2006

This wasn't good....

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welldone

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Reviewed: Mar. 7, 2006

I used to make something like this when I was a pre-teen and teenager (I was a dessert-making fiend) and I hoped that this was it as I think my mother's recipe card was destroyed..... This was NOT it. The ingredients were correct, as I recall, but the pudding turned out a much different consistency, even though I added extra baking powder after reading previous reviews. The sauce never really thickened up (even after cooling on the counter several hours!) until it was in the fridge overnight. I added walnuts and used Craisins instead of raisins, so the taste was pretty good... But I will ask my mom if she still has the recipe somewhere. I don't think I'll make this particular version again, but thanks anyway, Holly. :)

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Nov. 2, 2005

This is the only dessert recipe that I have had to throw away from this site. There was far too much "syrup" and the cake topping was hard like a sweet bagel/bread roll. I am sorry to say that I shall not be making this again, I really thought that it would be better than it turned out. Perhaps the syrup needs to be halved?

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Sep. 10, 2005

I added some nutmeg, very tasty.

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BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: May 16, 2005

none

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REGETWET

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Reviewed: Mar. 23, 2005

This is a "take-off" on the Betty Crocker's Picture Cook Book recipe from 1950. The original has different ingredient amounts which change the consistancy of the finished pudding cake with much better results. The original is actually easier to make as well, since you just sprinkle the brown sugar and cocoa ontop of the first layer then pour hot water over the entire mixture before you pop it in the oven.

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Dylan's Nana

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 19, 2005

I was in the mood for a pudding type cake so I tried this one. I would like to say that with most types of sauces unless they have a heavy amount of a thickening agent in them ie. flour, cornstarch...they will usually thicken as they cool which is the case with this sauce. It 'did' in fact thicken with cooling. I would recommend adding a pinch of salt somewhere for flavor balance.

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TODIEFOR2

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Half-hour Pudding Cake ( Montreal Pudding)

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