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