Raspberry Pudding

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 (700 g) package frozen raspberries
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 pinch salt
• 1/2 cup milk

Recipe

• 1 drain raspberries, reserving the juice;add enough water to juice to make 1 cup. set aside.
• 2 in greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. set aside.
• 3 cake topping:
• 4 in large bowl, beat butter with sugar until light and fluffy.
• 5 beat in eggs 1 at a time.
• 6 beat in vanilla.
• 7 in separate bowl, whisk together flour, baking powder and salt.
• 8 add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
• 9 scrape evenly over raspberries, smoothing top;set aside.
• 10 in small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
• 11 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.).