I belong to a “quarantine food group” on facebook where members share images of their latest cooking projects. It has been really great to see folk from all over share some pretty incredible stuff – all made while we have been hunkering down these past 14 months or so.
Recently, one member shared their dinner: something something and “radio pudding.”
Radio pudding? I was intrigued, and so, off to da google!
As it happens, radio pudding is called so because, well, folk got the recipe of the radio (duh).
It looked simple, made a small (8×8 inch) dessert, and I had everything I needed, so…
INGREDIENTS
Sauce:
•1/2 cup brown sugar
•2 cups hot water
•2 tbsp butter
Batter:
•1/2 cup sugar
•1 tsp vanilla extract
•2 tbsp butter, softened
•1/2 cup milk – I used half and half
•1 cup flour
•2 tsp baking powder
•1/8 tsp salt
•1/2 cup raisins – I used dried cherries
Preheat oven to 350º.
Stir the sauce ingredients together in a medium sauce pan.
Bring to a boil, simmer for two minutes, then pour into an eight inch square baking pan.
Cream the butter together with the vanilla, sugar, and milk (or half and half), then whisk the flour together with the baking powder and salt and stir into the butter mixture along with the dried cherries.
The batter will be thick, like cookie dough.
Using a two tablespoon scoop, drop the batter more or less evenly on top of the sauce in the baking pan.
Bake for 30 to 35 minutes, until golden brown – even if you didn’t quite get the batter spread totally evenly, it will spread out to cover the pan, so all is good.
Serve warm. My husband tried it with butterscotch sauce and ice cream, but I think that just a bit of whipped cream is perfection.