Heat melt the butter and brown sugar. The original has different ingredient amounts which change the consistancy of the finished pudding cake with much better results. Bake raisin pudding for 25 to 30 minutes at 350 f. I also used 1 tsp. In a bowl and using a wooden spoon combine sugar and milk.
Slowly pour into saucepan with remaining milk. I prefer to get a vanilla ice cream that has a little sumpin sumpin in it like caramel swirls chocolate. Handle carefully when removing from the oven because the caramel sauce on the bottom will be hot and runny. Serve warm cake upside down in bowls topped with the caramel sauce. Bake on middle rack of oven for 30 minutes at 350 or until light brown on top with center of cake looking dry when poked open with a fork.
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Remove to rack to cool. Whisk in the salt vanilla and milk. Heat the topping stirring occasionally until the caramel melts and the mixture is smooth. Meanwhile in a bowl beat eggs until creamy. In a separate bowl combine flour sugar salt baking powder raisins milk and vanilla.
Add sugars flour and 1 1 2 cups of the scaled milk. Soak raisins in water for at least 5 minutes and drain before using. Add sifted dry ingredients raisins and butter. You know extra goodies. In the meantime prepare the topping.
Pour over hot mixture in casserole dish. Caramel pudding cake also knows as miracle brown sugar cake if you happen to find it in an old cookbook also has raisins and spices that make this an incredibly delicious cake to slap some vanilla ice cream on. The sauce can be made ahead then warmed in the microwave cut cooled pudding into squares and top each with hot sauce. Pour over hot mixture in casserole dish. Add sugars flour and 1 1 2 cups of the scaled milk.
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Caramel pudding cake also knows as miracle brown sugar cake if you happen to find it in an old cookbook also has raisins and spices that make this an incredibly delicious cake to slap some vanilla ice cream on. Heat melt the butter and brown sugar.
