Recipe by Holly Liddiard
"My Mom used to make this and I still make this pudding-like cake. During the baking the batter rises to the top and a pudding like sauce forms underneath the crust. There is also a lemon version."
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I haven't seen this recipe in years. It's a great dessert for a family supper. I added vanilla to the batter as well as the sauce. Don't be alarmed by the look of this when you pour the sauce over top - it's very sloshy, but it does turn out nicely. Serve warm or cold, not hot, if you want the sauce to thicken up a bit.
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.
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.
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.
It was good, and easy. A good dessert in a pinch. The sauce was a little too sweet, but I may have been careless with my measurements. I might make it again.
There seemed to be too much sauce until it cooled off overnight. Tasted good, esp. with icecream.
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. :)
This is like the pudding my Grandmother used to make. In rual Ontario. She always added raisins. I make it to this day. Sure brings back a lot of good memories. Another fantastic Canadian memory. Keep them coming.
* Percent Daily Values are based on a 2,000 calorie diet.
Half-hour Pudding Cake (Montreal Pudding)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 14
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