Instructions: 1. Heat oven to 350 F. Place eight 8 to 10 ounce custard cups or individual ovenproof bowls in 15x10x1 inch baking pan.

2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder, salt, sour cream and margarine; mix well. Stir in raisins. Spoon and spread about 1/3 cup batter in each custard cup.

3. In small bowl, combine brown sugar and hot water; mix well. Pour 3 to 4 tablespoons evenly over batter in each cup.

4. Bake at 350 F for 20-30 minutes or until tops are light golden brown and toothpick inserted in center comes out clean. Serve warm.

NOTES : Pudding Cakes - part sauce, part cake. In the oven, ingredients in a single pan bake into two distinct layers, with a moist cake covering a thick, pudding like sauce.

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