Orange And Raspberry Pudding Cake

Directions

1. 1
   Grease a shallow 6-cup microwave-safe dish.
2. 2
   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.
3. 3
   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.
4. 4
   Sprinkle with the remaining sugar. Combine the orange juice and 3/4 cup boiling water and pour over the raspberries.
5. 5
   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.
6. 6
   Sprinkle the pudding with nuts. Serve with cream or ice cream, if desired.