Half-hour Pudding Cake (Montreal Pudding)

Half-hour Pudding Cake (Montreal Pudding)

Holly Liddiard 0

"My Mom used to make this and I still make this pudding-like cake. During the baking the batter rises to the top and a pudding like sauce forms underneath the crust. There is also a lemon version."

Ingredients {{adjustedServings}} servings 194 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
  2. Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
  3. Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.
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Reviews 33

  1. 37 Ratings


I haven't seen this recipe in years. It's a great dessert for a family supper. I added vanilla to the batter as well as the sauce. Don't be alarmed by the look of this when you pour the sauce over top - it's very sloshy, but it does turn out nicely. Serve warm or cold, not hot, if you want the sauce to thicken up a bit.

Mohamed El Refaee

Nothing wrong with this recipe at all. It turned out perfect and plain delicious. I noticed that most of the problems relate to the sauce being runny. YOU JUST HAVE TO WAIT AND LET IT COOL! IT WILL THICKEN. Also, when you spoon the batter into the dish, use the dish size indicated in the recipe because it should be a fairly thin layer of batter or else it will turn out rubbery.


Loved it! The first time I made it, it came out a little bland. The next time I addes some salt to the batter and it was simply perfect.