Thursday, May 6, 2010

Barb McNeil’s Raisin Pudding


Batter:
2 T butter
1/3 c brown sugar
1 c flour
2 t baking powder
½ t salt
½ c milk
½ c raisins
Boil 5 minutes:
1 ¾ c brown sugar
3 c water
1 T butter
1 t vanilla
Pour above cake batter in a greased 9” square pan. Bake 325 degrees for 30 minutes uncovered.

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