Raspberry Pudding

Submitted by Derf2440

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

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 8

ingredients

• 300 g frozen raspberries, thawed
• 118.29 ml sugar
• 118.29 ml butter or 118.29 ml margarine, softened
• 177.44 ml sugar
• 2 eggs
• 2.46 ml vanilla
• 295.73 ml all-purpose flour
• 7.39 ml baking powder
• 0.25 ml salt
• 118.29 ml milk

directions

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

Reviews

[Starfire aka Wendy]

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.

 

[Roxygirl in Colorado]

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

 

[cherir]

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!

 

[Kaarin]

Wow-this is so good! I took this to a party and it was very popular. I used more raspberries, close to a quart, which weighed 500g, but the recipe still worked great. Thanks!

 

[Asha1126]

If I could give this recipe more than 5 stars I would. It was a slice of heaven on a plate! I used blueberries and blackberries and the combination was outstanding!!! It was my first time making a pudding cake and it will NOT be my last. It was really hard for me waiting for the cake to cool and after I had a piece I wanted more! This is a wonderful recipe. Thank you Derf for sharing it with us!