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

    Raspberry Pudding. Photo by *Asha*

    1/4 Photos of Raspberry Pudding

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    25 mins

    50 mins

    Derf's Note:

    Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
    2. 2
      In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
    3. 3
      Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
    4. 4
      Beat in eggs, 1 at a time, then vanilla.
    5. 5
      In separate bowl, whisk together flour, baking powder and salt.
    6. 6
      Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
    7. 7
      Scrape evenly over raspberries, smoothing top,set aside.
    8. 8
      In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
    9. 9
      Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
    10. 10
      Let cool slightly before serving.
    11. 11
      Make ahead = store at room temp for up to 8 hours; reheat if desired.
    12. 12
      I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

    Ratings & Reviews:

    • on November 14, 2007

      55

      I just made this with Splenda, works like a charm! My Dad has to watch his sugar, so this was a dream come true for him. Also, I put this in my crockpot the baking time would be on high for 4 hours. Browns up nicely and tastes like you put it in the oven.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2007

      55

      Very nice dessert. It is very similar to one that I make with rhubarb so I knew I'd enjoy this. Thanks Derf. Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2007

      55

      So light and yummy! Followed the directions exactly and am very pleased. Just the right amount of sweetness from the sugar versus the tartness of the raspberries. Mine was done in 50 minutes exactly. Will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Raspberry Pudding

    Serving Size: 1 (131 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 361.7
     
    Calories from Fat 122
    33%
    Total Fat 13.5 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 85.5 mg
    28%
    Sodium 194.9 mg
    8%
    Total Carbohydrate 57.0 g
    19%
    Dietary Fiber 2.1 g
    8%
    Sugars 39.5 g
    158%
    Protein 4.4 g
    8%

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