Caramel Nut Pudding Cake - by Helen J

Helen let me down this time.  I left out the raisins and nuts because I knew my familywouldn't like those, but it still wasn't our favorite.  The nutmeg was really strong.  That said, the texture was great and there was oodles of caramel sauce in the bottom to pour over the top, you can see how much in the picture.  It was easy to make and doesn't have any unusual ingredients.  So, if you LOVE nutmeg, you should give this a try, but I think I would rather have the chocolate version.
 *EDITING NOTE:  This recipe is listed twice in the index.  Use the recipe on page 62, because the recipe on page 59 is not complete.

Caramel Nut Pudding Cake - by Helen J.

1 T butter, softened

1/2 c sugar

1/2 c milk

1 c sifted flour

1/2 tsp soda

1/2 tsp nutmeg

1/2 c raisins

1 tsp vanilla

1/4 c nuts

Cream butter and sugar.  Add milk and dry ingredients, and beat until smooth.  Add raisins, nuts and vanilla. Pour into a 1 1/2 qt baking pan.  Pour sauce over the top.  Bake at 375 for 30 minutes.  Serve warm with whipped cream or ice cream.

Sauce

1 c brown sugar

2 T butter

2 c boiling water

Put all ingredients in a small saucepan and bring to a boil.