RASPBERRY PUDDING
Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
- Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs, 1 at a time, then vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add 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 a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
- Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
- Let cool slightly before serving.
- Make ahead = store at room temp for up to 8 hours; reheat if desired.
- I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.
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Chelsea Iron Cloud
[email protected]This pudding is a great make-ahead dessert. I made it the night before and it was perfect for our dinner party.
Z E
[email protected]I'm not a big fan of raspberries, but I thought I'd give this pudding a try. I was pleasantly surprised! It's very creamy and flavorful.
Fathma Ruwaisa
[email protected]This pudding is a bit too sweet for my taste, but it's still very good.
Bridgett Emeigh
[email protected]I made this pudding for my kids and they loved it! It's a great way to get them to eat their fruit.
Sigita Stabulniece
[email protected]This pudding is delicious! I love the combination of raspberries and chocolate.
Abenezer BIrhanu
[email protected]I followed the recipe exactly, but my pudding turned out lumpy. I'm not sure what went wrong.
Sthembiso Sthe
[email protected]This pudding is a bit too tart for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Nilufa Akter
[email protected]I wasn't sure how this pudding would turn out, but I was pleasantly surprised. It's light and fluffy, with just the right amount of sweetness. I'll definitely be making it again.
Shehab 512
[email protected]This pudding is so easy to make, and it's always a crowd-pleaser. I love that I can use fresh or frozen raspberries, depending on what I have on hand.
Daniel Hutchison
[email protected]I made this pudding for a potluck and it was a huge success! Everyone loved it, and I got lots of compliments. It's definitely a keeper.
Mohsin Rehman77
[email protected]This raspberry pudding was a delight! The texture was smooth and creamy, and the raspberry flavor was perfectly balanced - not too tart, not too sweet. I served it with fresh raspberries and a dollop of whipped cream, and it was a hit with my family.