Jiffy Pudding {w/ sweets}

hello friends! Today marks the first day of my blog-o-versary month!

I started this little blog on Leap Day, February 29th, 2012. To celebrate I have lots of fun things planned this month, including treasured secret family recipes and a giveaway (or two).

Starting off this anniversary month is a recipe for a favorite dessert in the w/ household. This is a classic from Steven's family. He made it for me on one of our first dates {I guess he knew the way to my heart was showing me he could cook}.

It's home-baked goodness, and so easy (it's ready in a "jiffy", hence the name). This is super easy to throw together as you're making dinner and then it's ready for dessert.



There are only a handful of ingredients: flour, salt, baking powder, raisins, milk & (brown) sugar. The result is similar to Sticky Toffee Pudding, but with raisins and much easier to make.

Jiffy Pudding



1 c flour
1/2 c milk
1 1/2 c brown sugar {divided}
2 t baking powder
1/2 c raisins
2 t butter
1 2/3 c boiling water

1. Mix flour, milk, raisins, baking powder, and 1/2 c brown sugar together to form a sticky dough. Reserve remaining 1 cup of brown sugar.

2. Place dough in a medium (2 1/2 qt) baking dish or divide into smaller ramekins. Be sure to leave enough room on top or it will bubble over. Believe me, you do not want it to boil over and burn on the bottom of your oven. Spread out evenly in dish(es).

3. Top with remaining 1 cup of brown sugar and then dot with butter. note: butter is labeled in tablespoons but this recipe calls for teaspoons. You need 2/3 of a tablespoon, it is fine to "eyeball" it.

4. Cover with boiling water and bake for 45 minutes in a 350 degree oven. If you use smaller ramekins it will cook faster, so start checking after about 25 minutes.

Enjoy!

***UPDATE***
To make without raisins simply use 1 1/3 cup water instead of 1 2/3.