Return to Content

Toffee Sauce Pudding

Toffee Sauce Pudding
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 8.

Very rich -- and it makes its own sauce.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111