Orange Pudding Cake & Caramel Sauce

By luvmybuttonsnbows

PREP:
25 minutes
COOK:
High 2 1/2 hours
STAND:
30 minutes
MAKES:
6 servings
SLOW COOKER:
3 1/2- to 4-quart

Ingredients

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1/2 cup chopped pecans
• 1/4 cup currants or raisins
• 2/3 cup packed brown sugar
• 3/4 cup water
• 1/2 teaspoon finely shredded orange peel
• 3/4 cup orange juice
• 1 tablespoon butter
• Half-and-half or light cream

Preparation

Step 1

In a medium bowl stir together flour, granulated sugar, baking powder, cinnamon, and salt. Add milk and the 2 tablespoons melted butter. Stir until batter is combined. Stir in pecans and currants. Spread batter evenly in the bottom of a 3 1/2 to 4-quart slow cooker.
In a medium saucepan combine brown sugar, water, orange peel, orange juice, and the 1 tablespoon butter. Bring to boiling; boil 2 minutes. Pour carefully over batter in cooker.
Cover; cook on high-heat setting for 2 1/2 hours (center may appear moist but will set upon standing). Let stand 30 minutes to cool slightly before serving.
To serve, spoon the warm cake and sauce into dessert dishes. Serve with half-and-half or light cream.