Raisin Crunch Pudding
|Canned crushed pineapple||20 Ounce|
|Lemon juice||1 Tablespoon|
|Corn flour||1 Teaspoon|
|Flour||3 Ounce, sifted|
|Baking soda||1⁄2 Teaspoon|
|Brown sugar||7 Ounce|
|Quick oats||1 2⁄3 Cup (26.67 tbs)|
For the filling:
Combine raisins, drained, crushed pineapple, 1 tbs.syrup from pineapple and remaining filling ingredients.
Cook and stir until thickened.
For Crumbly Mixture:Resift flour with salt and baking soda.
Cream butter until soft; blend in brown sugar.
Stir in flour mixture and oats.
Press half of this mixture in layer on bottom of greased square pan.
Pat down evenly.
Spread with filling.
Cover with remaining crumbly mixture.
Press down to make crust.
Bake at 375 degrees F until lightly browned, about 20 to 25 minutes.
Serve with ice cream or cream.