1 1/2 cups (375 mL) lightly packed brown sugar
2 tablespoons (30 mL) butter or margarine
1 cup (250 mL) raisins
5 cups (1.25 L) boiling water
1/2 cup (125 mL) granulated sugar
2 tablespoons (30 mL) butter
1 1/2 cups (375 mL) sifted all-purpose flour
2 teaspoons (10 mL) baking powder
1/2 cup (125 mL) skim milk
1/2 teaspoon (2 mL) vanilla
In a saucepan over medium heat, combine sauce ingredients. Reduce heat and simmer until raisins are plump.
Meanwhile, cream together sugar and butter. Combine flour and baking powder and add to creamed mixture alternately with milk. Add vanilla.
Pour hot raisin sauce mixture into a greased 13x9x2-inch (33x23x5 cm) baking pan. Drop in batter by spoonfuls, making about 15 batter dumplings.
Bake at 350°F (180°C) for about 45 minutes (sauce will thicken during baking). Serve warm or at room temperature, with whipped cream (optional). Makes 8 to 10 servings.