Poor Man’s Pudding

Poor Man's Pudding

This childhood staple is also known as “Half Hour Pudding” or, as it was recently revealed to me, “John D. Pudding” (I can only assume the alternate title was my grandmother’s strange tribute to Saskatchewan’s lone Prime Minister, Dief the Chief).  A sentimental favourite, this pudding is warm and comforting and like most of my grandma’s desserts, it features raisins. Grandpa referred to the caramel-esque sauce as “gravy.” I remember it being prepared in a cast iron skillet although my mom insists a 9 x 12” pan is the default pan. This recipe was transcribed from my grandma’s original recipe card and contains at least two cute and quirky details.

Ingredients:
1 cup flour
1/2 cup sugar
2 tablespoons baking powder
1 small teaspoon cinnamon
1/2 cup raisins
1/2 cup milk

1 cup brown sugar
1 teaspoon vanilla
3 cups boiling water (I used about 2 cups of water to create a thicker gravy)
1 large piece of butter (we estimate that to be 3 tablespoons).

Mix dry ingredients. Stir in milk to create a batter and spoon into a cast iron skillet or 9 x 12” pan. Prepare the gravy by mixing the brown sugar, vanilla, boiling water and butter. Stir until dissolved and pour over the batter. Bake for about half an hour in a 350 degree oven. Serve warm with cream.

3 Comments

  1. todd says:

    Megan ate the whole thing:(

  2. nicole says:

    David and I made this last night! We substituted pecans for the raisins though because we both think raisins are yucky. It was very tasty! Thanks!

  3. Troy says:

    I was thinking there could be some nice variations with fruit or nuts or something… glad you guys tried it out!

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