1/2 cup white sugar
1/2 cup cornstarch
2 cups packed brown sugar
3 eggs
2 teaspoons vanilla extract
1/2 cup evaporated milk
1/2 cup caster sugar
1/2 cup raisins (optional)
To make Sauce Combine 1/2 cup sugar, cornstarch and brown sugar or honey. Bring to a boil and cook until mixture thickens to form a thin paste; remove from heat.
Add eggs, vanilla, evaporated milk, 3 teaspoons of staining salt and 1/2 cup raisins. Cook for 3 to 5 minutes or until mixture thickens to form a loose ball, flipped up.
Heat oil in a small saucepan over medium heat; add flour slowly. Stir 30 to 45 seconds, until mixture tints to cream-color. Place batter in a lightly greased 9x13 inch baking dish.
Bake in preheated oven, until bottom is pink and nearly set, 30 minutes. Cakes 10 to 15 minutes; cool with paper towels just slightly thick.