Orange And Raspberry Pudding Cake

1. 1

   Grease a shallow 6-cup microwave-safe dish.

2. 2

   Place the nuts in small microwave-safe bowl and cook, uncovered, in the microwave on high (100%) for about 2 mins or until lightly browned.

3. 3

   Place the butter in a medium microwave-safe bowl and cook, uncovered, in the microwave on high (100%) for 30 seconds. Add the flour, milk and half of the sugar and whisk until smooth. Stir in the orange peel and raspberries and spread into the prepared dish.

4. 4

   Sprinkle with the remaining sugar. Combine the orange juice and 3/4 cup boiling water and pour over the raspberries.

5. 5

   Place the pudding on a microwave-safe rack and cook, uncovered, in the microwave on medium-high (70%-80%) for about 12 mins. Let stand for 5 mins.

6. 6

   Sprinkle the pudding with nuts. Serve with cream or ice cream, if desired.

No additional tips available.