1 2 Hour Raisin Pudding
Indulge in the nostalgic charm of a classic dessert with this 1 2 Hour Raisin Pudding recipe, a rich and moist steamed treat perfect for any occasion. Infused with the warm, cozy spices of cinnamon and nutmeg, and studded with sweet, plump raisins, this pudding delivers homestyle comfort with every bite. The batter, made with simple pantry staples like all-purpose flour, butter, and eggs, comes together quickly, while the gentle steaming process ensures a tender, melt-in-your-mouth texture. Serve it warm with a drizzle of custard, a dollop of cream, or your favorite sauce for an unforgettable dessert centerpiece that’s as satisfying as it is timeless. Perfect for holiday gatherings or a cozy family dinner, this raisin pudding is a must-try for anyone craving old-fashioned flavor with a modern touch.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Milk
- 1 cup Raisins
- 1 teaspoon Vanilla extract
Instructions
Grease a heatproof pudding mold or bowl and set aside. If you don't have a pudding mold, use a metal or glass bowl that fits into your steaming setup.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is thoroughly incorporated before adding the next.
Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients.
Fold in the raisins, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pudding mold or bowl. Cover the top with a layer of parchment paper and then a layer of aluminum foil, securing it tightly with kitchen twine or an elastic band.
Place the pudding mold in a large pot with a lid. Add enough boiling water to the pot to come halfway up the sides of the mold.
Cover the pot with a lid and steam the pudding over low heat for 1 1/2 hours, ensuring the water stays at a gentle simmer. Replenish the water as needed to maintain the level.
Carefully remove the pudding mold from the pot and allow the pudding to cool for 10 minutes before unmolding onto a serving plate.
Serve warm with custard, cream, or your preferred sauce. Enjoy!
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 379.1 g | 138% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 261.6 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 364 mg | 28% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1689 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
