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    You are in: Home / Recipes / Raspberry Pudding Recipe
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    Raspberry Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    heather in Ont,'s Note:

    This is similar to an upside cake. Not only does it look great but taste great. I am posting the recipe as it appeared in the Style at Home magazine, but 1 cup of raspberry juice was to much for my cake pan. I only used 2/3 cup. I also placed a sheet of foil under the cake pan to catch any raspberry juice that might spill over. I am glad I did. The recipe originated from a restaurant in Quebec City. Serve this with vanilla ice cream.

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    Units: US | Metric

    cake topping


    1. 1
      Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
    2. 2
      In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
    3. 3
      Cake Topping:
    4. 4
      In large bowl, beat butter with sugar until light and fluffy.
    5. 5
      Beat in eggs 1 at a time.
    6. 6
      Beat in vanilla.
    7. 7
      In separate bowl, whisk together flour, baking powder and salt.
    8. 8
      Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
    9. 9
      Scrape evenly over raspberries, smoothing top;Set aside.
    10. 10
      In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
    11. 11
      Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).

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    Ratings & Reviews:

    • on October 07, 2006


      I enjoyed this recipe! Yes, you must put foil or a pan under your cake pan. I heated my berries and sugar in the microwave.I put the butter/margarine in the cake pan and heated in the oven(it was preheating)I added the berries/sugar mixture to the melted margarine, then the batter as directed. Heated only 1/2 cup of juice to pour in drizzles over batter! I could have added the butter to the batter, but this way, it doesn't seem to stick to the pan. I make cobblers this way. I added dried blueberries to the mix, after puffing them with a little heated water. Serve with vanilla ice cream and it is a masterpiece. Thanks for posting! My prep time was 15 minutes.

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    Nutritional Facts for Raspberry Pudding

    Serving Size: 1 (181 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 413.1
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 8.0 g
    Cholesterol 85.5 mg
    Sodium 184.0 mg
    Total Carbohydrate 70.0 g
    Dietary Fiber 4.3 g
    Sugars 50.4 g
    Protein 4.8 g

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