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Susie Graham Innis' Raisin Pudding
1 cup (250 ml) raisins
2 cups (500 ml) water
1 cup (250 ml) flour
1 cup (250 ml) sugar
2 tsp (10 ml) baking powder
1/2 cup (125 ml) milk
1 cup (250 ml) brown sugar
2 Tbs (30 ml) butter
2 cups (500 ml) boiling water
Combine the raisins and the 2 cups water in a saucepan and boil until all the liquid is absorbed. Combine the flour, sugar, baking powder, and milk in a bowl and beat until smooth. Pour into a greased 9x12x2 inch (22x30x5 cm) cake pan. Combine the brown sugar, butter, and boiling water in a bowl and pour over the batter in the cake pan. Bake in a preheated 350F (180C) oven for about 45 minutes, until the cake has risen to the top of the pan. Serves 6 to 8.
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