Raspberry Pudding

Recipe by heather in Ont
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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
  • In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
  • Cake Topping:
  • In large bowl, beat butter with sugar until light and fluffy.
  • Beat in eggs 1 at a time.
  • Beat in vanilla.
  • In separate bowl, whisk together flour, baking powder and salt.
  • Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  • Scrape evenly over raspberries, smoothing top;Set aside.
  • In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
  • 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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