Half-hour Pudding Cake (Montreal Pudding)

Half-hour Pudding Cake (Montreal Pudding)

33

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 194 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
  2. Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
  3. Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

Reviews

33
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 W...

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.

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 ...

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 N...

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...

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 finis...