Raspberry Pudding

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

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 300  g frozen raspberries, thawed
• 1⁄2 cup sugar
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 3⁄4 cup sugar
• 2  eggs
• 1⁄2 teaspoon vanilla
• 1 1⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  pinch salt
• 1⁄2 cup 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.