In a large bowl, combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. Pour into a greased 13-in.
Chinese ginger pudding has a custard-like texture, but it's not really a custard because it doesn't contain egg. Instead, it "sets" because the ginger juice coagulates the milk into a delicate ...