Montreal Pudding

A Canadian recipe and another of those desserts where it cooks into a pudding floating on its sauce.

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Ingredients

125 g	plain flour
60 g	caster sugar
1 tsp	baking powder
75 g	raisins
120 ml	milk
225 g	brown sugar
475 ml	boiling water
1 tbsp	butter
1 tsp	vanilla extract

Method

Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a

Will serve 8-10.

Preheat oven to Gas Mark 4, 180ºC, 350ºF. Butter a 2-litre, 3.5-4 pint casserole dish.

Sift the flour, sugar and baking powder into a bowl. Add the raisins and mix together with the milk. Transfer to the casserole dish.

In a bowl, combine the brown sugar, water and vanilla and mix well. Gently pour over the batter. Do not stir!

Bake for about 30 minutes until brown on top and risen. Allow to cool for 15-20 minutes before serving. Spoon some of the sauce over the pudding.

Option:
If you find the sauce too sweet, reduce the amount of brown sugar by 25 g to start. If still too sweet, reduce by another few grams, but no further, as the sauce then becomes too thin, although you could slightly reduce the amount of water to compensate.