Radio Pudding is a simple dessert recipe that’s been around for a long time. My Grandma June used to make it for my mom and her sisters when they were young. After you try it, you can easily see why it’s so well loved. It’s easy to make and it’s perfectly sweet and delicious.
It reminds me of those packages of Sauce and Cake you can buy at the grocery store. A cake bakes right into a luscious butterscotch sauce. Each bite is a little bit of vintage perfection.
The butterscotch sauce looks thin when you pour into the baking dish. Don’t worry, it will thicken up as it bakes into the cake.
To serve it, scoop some of the cake into a serving dish and pour the rich, sweet butterscotch sauce over top. Radio Pudding is a family recipe that has been passed down over many generations. Maybe it’s a recipe that is in your family’s history, too?
I wish my grandma was still here so I could talk to her about it. All my knowledge of it is passed down from my mom and my aunts.
You might also like this Pineapple Rice Pudding.
Have you tried Radio Pudding?
A simple vintage recipe that has been passed down from generation to generation. The cake base bakes right in a luscious butterscotch sauce.
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 tbsp butter, softened
- 1/2 cup milk
- 2 tsp baking powder
- 1 cup flour
- 1/2 cup raisins
- pinch of salt
- 1/2 cup brown sugar
- 2 cups hot water
- 2 tbsp butter
- Preheat oven to 350F.
- Add sauce ingredients to a medium saucepan and bring to a boil. Boil for 2 minutes. Pour into a 9-inch square baking dish.
- In a large bowl, mix together batter ingredients. Drop by large tablespoonfuls into the sauce.
- Bake for 30 minutes or until golden brown.