Old Fashioned Raisin Caramel Pudding


Here is a recipe that my French Canadian grandmother used to serve my mother and which my mom went on to make for me and my siblings when we were growing up.

I remember that it was one of the desserts that my mother knew by heart and that she would sometimes whip up on a casual Sunday, for no special reason except that she thought we would like a sweet treat after dinner.

I imagine this old recipe was something my grandmother, who lived in a small town in the prairies, would make because the ingredients were easy to get year ’round, with no seasonal fruit being required.

It is made in a casserole dish in two parts, a sauce and a cake batter. You put the batter in the buttered dish and then carefully pour the caramel sauce around it. And then you pop the whole thing in the oven to bake. You’re left with a cake/pudding part surrounded by a golden sauce that you ladle over for serving.

This is quite sweet, so a little goes a long way, and it is best served warm out of the oven with a scoop of vanilla ice-cream.

And while being quite delicious, especially for those who love caramel, and smells wonderful while it’s baking, I must admit that the pudding is not much to look at. But that’s ok, it is an easy and quick to prepare dessert that is there to be enjoyed and not admired.


↑ that shot was taken when I forgot to butter the baking dish before adding the batter, but the picture below is after taking another try at it. You butter the dish so the cake part will float to the top while baking. ↑


Old Fashioned Raisin Caramel Pudding


  • 3 cups water
  • 1 cup brown sugar (not packed down)
  • 1 tablespoon butter
  • 1 teaspoon real vanilla extract

To make the sauce : In a saucepan, bring water to a boil and then add other ingredients. Simmer for at least 5 minutes.


Caramel sauce


Ingredients part 2
  • 3/4 cup raisins
  • 1/2 cup brown sugar (not packed down)
  • 1/2 cup milk
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons butter, melted.

Preheat oven to 350 degrees.

Soak raisins in water for at least 5 minutes and drain before using. In a bowl and using a wooden spoon, combine sugar and milk. Add sifted dry ingredients, raisins and butter. Stir until combined and then transfer in a plunk to your buttered casserole dish.

Carefully pour the hot sauce around the batter and then bake, uncovered, in a 350 degree oven for 45 minutes.

Because you buttered your baking dish, the cake part will rise to the surface during cooking and a peek in the oven towards the end of cooking will reveal a floating pudding surrounded by a bubbling sauce.

Allow to cool before serving, but not too cool as it is best served warm, with a scoop of vanilla ice-cream and some of the sauce ladled over top.


Raisin cake

Ingredients part 3
    Instructions part 3

    Ingredients part 4
      Instructions part 4
      Raisin cake, old fashioned raisin cake, raisin caramel pudding

      Thanks for checking out this recipe and wishing you a great weekend.
      xo loulou