Maine Crazy Pudding

• 1 cup granulated sugar
• 1 stick plus 6 tablespoons unsalted butter
• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 2 1/2 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mace
• 2 teaspoons ground ginger
• 1 cup milk
• 1/4 cup heavy cream
• 1 cup raisins
• Butter for greasing pan
• 2 1/2 cups light brown sugar
• 1 tablespoon molasses
• 1/2 cup fresh lemon juice
• 13 cup dark rum
• 1 pint heavy cream
• 1 tablespoon confectioner's sugar
• 2 tablespoons dark rum

1. Preheat oven to 375 degrees.
2. Cream the sugar with 1 stick butter.
3. Combine flour, baking powder, baking soda, salt, nutmeg, mace and ginger.
4. Combine milk and cream; add, one-third at a time, to creamed butter-sugar alternately with the dry ingredients, mixing well after each addition.
5. Add raisins and mix well.
6. Grease a large rectangular pan (10 by 14 inches) and pour the batter into the pan, tilting to distribute it evenly.
7. Bring 8 cups water to a boil.
8. Mix boiling water with brown sugar, molasses, 6 tablespoons butter, lemon juice and rum.
9. Pour liquid ingredients over batter, place in oven and bake one hour.
10. When ready to serve, combine garnish ingredients and beat to lighten.
11. Serve the warm pudding with the cream on top.

sugar, butter, flour, baking powder, baking soda, salt, ground nutmeg, ground mace, ground ginger, milk, heavy cream, raisins, butter, light brown sugar, molasses, lemon juice, dark rum, heavy cream, sugar, dark rum

Taken from cooking.nytimes.com/recipes/2115 (may not work)