Raisin Pudding

Raisin Pudding

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Aldana 0

"This recipe for a pudding featuring brandy-soaked raisins comes from Argentina."
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1 h 35 m servings 959 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 959 kcal
  • 48%
  • Fat:
  • 38.7 g
  • 60%
  • Carbs:
  • 130g
  • 42%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  1. Soak raisins in brandy for 1/2 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch, round pan.
  3. Cream butter with sugar. Add 4 eggs, lemon zest, flour, and baking powder. Mix well . Add brandy and raisins.
  4. Bake for about 50 minutes. Cut into wedges to serve.



Really enjoyed this and I'm not even that big a fan of raisins. I sub'd 1/2 cup of the raisins for 1/2 cup of currants just because I had them on hand. It makes a wonderfully moist loaf...not ...

I made this without the Brandy. It was WONDERFUL even without it. :) (I "plumped" the Raisins in almost-hot Water for 10 minutes before adding. I think that helped.)

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