Raisin Crunch Pudding Recipe
Raisin Crunch Pudding is a mouth watering recipe. An easy to prepare pudding recipe wont let you forget its taste forever. So, give it a try and squander its taste!
Ingredients
| Raisins | 5 Ounce | |
| Pineapple can | 1 20 Ounce, crushed | |
| Sugar | 2 Ounce | |
| Lemon juice | 1 Tablespoon | |
| Corn flour | 1 Teaspoon | |
| Flour | 3 Ounce, sifted (Crumbly Mixture:) | |
| Salt | 1 Teaspoon (Crumbly Mixture:) | |
| Baking soda | 1/2 Teaspoon (Crumbly Mixture:) | |
| Butter/Margarine | 6 Ounce (Crumbly Mixture:) | |
| Brown sugar | 7 Ounce (Crumbly Mixture:) | |
| Quick oats | 1 2/3 Cup (16 tbs) (Crumbly Mixture:) |
Directions
For the filling:
Combine raisins, drained, crushed pineapple, 1 tbs.syrup from pineapple and remaining filling ingredients.
Cook and stir until thickened.
For Crumbly Mixture:Resift flour with salt and baking soda.
Cream butter until soft; blend in brown sugar.
Stir in flour mixture and oats.
Press half of this mixture in layer on bottom of greased square pan.
Pat down evenly.
Spread with filling.
Cover with remaining crumbly mixture.
Press down to make crust.
Bake at 375 degrees F until lightly browned, about 20 to 25 minutes.
Serve with ice cream or cream.
Combine raisins, drained, crushed pineapple, 1 tbs.syrup from pineapple and remaining filling ingredients.
Cook and stir until thickened.
For Crumbly Mixture:Resift flour with salt and baking soda.
Cream butter until soft; blend in brown sugar.
Stir in flour mixture and oats.
Press half of this mixture in layer on bottom of greased square pan.
Pat down evenly.
Spread with filling.
Cover with remaining crumbly mixture.
Press down to make crust.
Bake at 375 degrees F until lightly browned, about 20 to 25 minutes.
Serve with ice cream or cream.
Chef
