Ingredients
-
300
-
1/2
-
1/2
-
3/4
-
2
-
1/2
-
1 1/4
-
1 1/2
-
1
-
1/2
-
-
-
-
-
Directions
Raspberry Pudding,Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.,Can use fresh raspberries & how would this change the recipe?,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.
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Steps
|
1
Done
|
Drain Raspberries, Reserving Juice in Liquid Measure; Add Enough Water to Make 1 Cup, Set Aside. |
|
2
Done
|
in Greased 8 Inch Square Metal Cake Pan, Toss Raspberries With 1/4 Cup Sugar; Set Raspberry Mixture Aside. |
|
3
Done
|
Cake Topping: in a Large Bowl, Beat Butter With Sugar Until Light and Fluffy. |
|
4
Done
|
Beat in Eggs, 1 at a Time, Then Vanilla. |
|
5
Done
|
in Separate Bowl, Whisk Together Flour, Baking Powder and Salt. |
|
6
Done
|
Add to Butter Mixture Alternately With Milk, Making 3 Additions of Flour Mixture and 2 of Milk. |
|
7
Done
|
Scrape Evenly Over Raspberries, Smoothing Top,Set Aside. |
|
8
Done
|
in a Small Saucepan, Bring Reserved Raspberry Juice and Remaining 1/4 Cup Sugar to Boil; Pour Over Batter. |
|
9
Done
|
Bake in Centre of 350 F Degree Oven Until Bubblely at Edges and Cake Is Firm to the Touch, About 50 Minutes. |
|
10
Done
|
Let Cool Slightly Before Serving. |
|
11
Done
|
Make Ahead = Store at Room Temp For Up to 8 Hours; Reheat If Desired. |
|
12
Done
|
use Becel Margarine Instead of Butter and Splenda Instead of Sugar, Comes Out Nice and Light. |
