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Toffee Sauce Pudding

Toffee Sauce Pudding
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Yield: Serves 8.

Very rich -- and it makes its own sauce.


  • 1-1/2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter or margarine, divided
  • 2/3 cup sugar
  • 1 cup milk
  • 1/2 cup seedless raisins
  • 1 lemon, grated peel and juice
  • 1/2 cup light molasses
  • 1-1/4 cups water


Mix and sift the flour, baking powder and salt. Cream 4 tablespoons of the butter with the sugar, added gradually. Cream until light and fluffy. Add the milk alternately with the flour mixture, beating until smooth after each addition. Stir in the raisins and lemon peel.

Spoon into a well-greased 9-inch square baking pan.

Combine the lemon juice with the remaining butter or margarine, the molasses and the water in a saucepan. Bring to a boil. Remove from heat; pour gently and evenly over batter. Bake at 350 degrees F for 45 to 50 minutes.

To serve, spoon into dessert dishes and cover with sauce from the bottom of the baking pan.

Updated Thursday, July 26th, 2007

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