Raisin Pudding Cake with Hard Sauce

Microwaverina's picture

Jan. 03, 2012

Ingredients

Soft bread cubes 3 Cup (48 tbs)
Milk 2/3 Cup (10.67 tbs)
Eggs 2 , slightly beaten
All purpose flour 1 Cup (16 tbs)
Butter/Margarine 1/2 Cup (8 tbs) , melted
Brown sugar 1/4 Cup (4 tbs)
Light molasses 2 Tablespoon
Cinnamon 2 Teaspoon
Baking soda 1 Teaspoon
Salt 1/4 Teaspoon
Nutmeg 1/4 Teaspoon
Raisins 1/2 Cup (8 tbs) , plumped
Currants 1 Cup (16 tbs) , plumped
Lemon peel 1 Teaspoon , grated
Brandy 2 Tablespoon
Butter margarine/Margarine 1/2 Cup (8 tbs) (room temperature)
Confectioners' sugar 2 Cup (32 tbs)
Water 2 Teaspoon

Directions

GETTING READY

1) Arrange all the ingredients.

MAKING

2) In a mixing bowl, combine bread cubes, milk and eggs.

3) Add remaining pudding ingredients.

4) In 9-in glass ring mold, spread batter evenly

5) With plastic wrap, cover the mold.

6) Place mold on trivet or inverted cereal bowl in oven.

7) Microwave at High 3 minutes, rotating after each minute.

8) Reduce power to 50% (Medium).

9) Microwave 2 to 8 minutes, or until cake springs back, rotating dish 1/4 turn every 2 to 3 minutes during cooking.

10) Uncover the mold and let stand directly on countertop 5 minutes.

11) Loosen edges well and turn out onto serving platter.

12) To make hard sauce: beat butter with mixer 3 minutes, or until light and fluffy.

13) Beat in confectioners' sugar.

Add brandy and water.

SERVING

14) Serve the pudding warm, topped with hard sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4029Calories from Fat 1771

 % Daily Value*

Total Fat 200 g307.7%

Saturated Fat 94 g470%

Trans Fat 0 g

Cholesterol

Sodium 2261 mg94.21%

Total Carbohydrates 523 g174.3%

Dietary Fiber 18 g72%

Sugars 372 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet