Raspberry Pudding

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.