Radio Pudding….what a strange name for a dessert! I can only guess where its name came from, obviously, something to do with listening to the radio back in the day before everyone owned a television. My mother made this easy dessert quite often and it brings back memories of warmth and comfort.
What is radio pudding? It’s part cake or I should say biscuit-like cake with a butterscotch sauce hidden underneath. As with a lot of recipes from years ago, it consists of simple ingredients that every housewife would have had on hand in her pantry. However, don’t let its simplicity fool you into thinking this would not be something that would interest you. Radio pudding is delicious!
I had actually forgotten about this recipe until not long ago when I was skimming through my “Barbour Cookbook”. Barbour’s is a family owned business based in New Brunswick that has been around since 1867, and specialize in teas, nut butter, and spices. The Barbour cookbook I have is the third addition, originally published in the 1950’s and full of home recipes from the Atlantic Provinces. Many of my go-to recipes are from this book.
If you are running out of time in the day and need to have a quick home baked dessert, then this is the recipe for you! It’s all about the simple pleasures in life, right? The thing is you won’t feel embarrassed to serve this to family or friends because it’s comfort food at its best. Who today doesn’t need good old fashioned comfort!
Radio pudding is best served warm or reheated in the microwave. Of course, it is delicious with a scoop of vanilla ice cream.
- preheat oven 350. degrees
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon soda
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1/2 cup raisins
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/2 cup brown sugar
- butter size of a large walnut (copied from original recipe)
- 2 cups boiling water
- Combine the flour, white sugar, soda, cream of tartar, salt, raisins, milk and vanilla, and pour into an 8″x8″x2″ pan or 9″x3″ oven proof bowl. The batter will be thick.
- Mix the sauce ingredients together and pour ( without stirring into the batter) over the cake using the back of a large spoon to distribute the sauce evenly.
- Bake for 35-40 minutes or until golden and the center is firm to the touch. Once the pudding is removed from the oven it will immediately deflate a bit.