in the raisins and mixed until they were well embedded into the dough.
this is one reason to always wash any grubby little hands before they start cooking. you never know when one, or more, may touch the food. for your information, we run a clean kitchen and all hands were washed before they started cooking.
you may have noticed that i have been using the term dough instead of batter, because that is what we had. it was slightly stiff, which was fine, so we mashed it into the pan and shaped around the edges.
if you decide to cut the recipe in half as i did, then let the dough rise 