Saucy Pudding Cake Recipes

Steps:

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

Steps:

• Preheat oven to 350°F. Prepare cake batter as directed on package; pour into greased 13x9-inch baking pan.
• Pour milk and 2 cups water into large bowl. Add dry pudding mixes, sugar and cinnamon. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Pour over batter in pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cut into 24 squares to serve. Or, spoon into serving dishes. Serve warm.

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Steps:

• Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

Steps:

• In a bowl, stir together flour, cocoa or carob, baking powder and salt. Add milk, oil, honey and nuts (if using).
• Mix together with a spoon and scrape into an 8-inch pan.
• In the same bowl, mix sugar or maple syrup and cocoa together. Add water and stir to dissolve.
• Pour over batter but do not stir.
• Bake, uncovered, at 350ºF for about 40 minutes until batter has risen above sauce and is firm to the touch.

Steps:

• Heat oven to 350°F.
• Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
• Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg whites.
• Pour into ungreased 1-quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan.
• Bake 45 to 50 minutes or until golden brown. Serve warm or cool with whipped cream. Immediately refrigerate any remaining pudding cake after serving.