Ingredients:
1 1/3 cups raisins ( packed)
1 cup water
1/2 cup sugar
2 1/2 tablespoons cornstarch
2 tablespoons water
2 tablespoons lemon juice ( I use Realemon)
1 tablespoon margarine
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 cup margarine
1 small eggs
2 tablespoons brown sugar, to sprinkle on top
Directions:
FILLING.
Over medium heat bring raisins and water to boil, simmer two minutes and stir in sugar.
Dissolve the cornstarch in the water and add to raisin mix to thicken, you can use a little more cornstarch if needed to thicken the filling.
When thickened remove from heat and add the lemon juice and the tablespoon of margarine, cool.
BASE AND TOP MIXTURE.
In large mixing bowl add the flour, sugar, Baking Powder and mix with a whisk.
Cut in the margarine.
Stir in the small egg with a fork.
ASSEMBLE.
In a 9×9 pan spread a little over half of the Base And Top mixture in pan, reserving the rest for the top.
Spread the cooled raisin filling over the base and put the remainder of the Base and Top mix over raisin filling, at this point it may look a little’messy’ I find dropping bits all over the top and use the palm of my hand to even it out a bit works well for me.
Not to worry when you still see the raisin filling here and there as this spreads as it bakes.
Sprinkle the 2 tablespoons of sugar over the top, bake at 350 for 30-35 minutes (until nicely browned).
Note, I often make double the filling, make up one and a half times the base and bake in a 9×13 pan when baking for a crowd.
Servings: 12-16
Time preparation: 20 min.
Time total: 50 min.