Butterscotch Nut Pudding
Yield: Serves 6.
A good dessert to serve when the main course is a light one.
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- 2 tablespoons butter or margarine
- 1/2 cup white sugar
- 1 cup milk or light cream
- 1 cup sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/3 cup chopped walnuts
- 2 cups lukewarm water
- 1 cup brown sugar
- 1 tablespoon butter
- 1 tablespoon cornstarch
Instructions:Cream the 2 tablespoons butter or margarine with the 1/2 cup of white sugar. Add to this the milk or cream, flour, baking powder, salt, raisins and nuts.
Mix the water, brown sugar, butter, and cornstarch. Boil for 5 minutes.
Grease a 2-quart casserole. Pour in the syrup first, then spread the batter over it. Bake for 1 hour at 350 degrees F.
Serve warm with whipped cream.