Orange And Raspberry Pudding Cake - cooking recipe

Ingredients

1/4 cup sliced almonds
2 tbsp butter
3/4 cup self-rising flour
1/3 cup milk
2/3 cup firmly packed brown sugar
2 tsp finely grated orange peel
3/4 cup frozen raspberries
1/4 cup orange juice

Preparation

Grease a shallow 6-cup microwave-safe dish.
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.
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.
Sprinkle with the remaining sugar. Combine the orange juice and 3/4 cup boiling water and pour over the raspberries.
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.
Sprinkle the pudding with nuts. Serve with cream or ice cream, if desired.