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.