Orange Currant Self Saucing Pudding

Orange Currant Self-Saucing Pudding 

Batter:

1/2 cup butter (room temp)

1/3 cup light brown sugar

1 egg

1 cup sifted flour

1/2 tsp salt

1/4 cup currants (raisins work too)

1/2 cup milk

Sauce:

1 cup light brown sugar

1 Tbsp butter

2 cup boiling water

2 -3 Tbsp frozen orange juice concentrate

Cream together butter and sugar.  Beat in egg and blend well. Mix together flour, baking powder and salt. Add alternatively with milk and beat well.  Stir in currants. Pour into a buttered 2 quart casserole dish.  To make the sauce sprinkle batter with brown sugar and dot with butter.  Mix organge juice and boiling water and pour over top.  Cook in a 325F oven for 1 hour.  Serve hot or cold

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s