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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #low-protein #healthy #cobblers-and-crisps #desserts #puddings-and-mousses #dietary #low-sodium #low-in-something #4-hours-or-less
You'll also love
Raymond Chidi
[email protected]This pudding is a great way to use up leftover raspberries.
IM Freestyles
[email protected]I've never made pudding before, but this recipe was so easy to follow. It turned out perfect!
Mudehere Eddy
[email protected]I made this pudding for a party and it was a huge hit! Everyone loved it.
Amsira tareena
[email protected]This is the best raspberry pudding I've ever had! It's so creamy and delicious.
Mark Harbet
[email protected]I'm not a big fan of raspberries, but I still enjoyed this pudding. The texture was great.
Habeeb Olarewaju
[email protected]This recipe is a keeper! I'll definitely be making it again.
Sahdev Shah
[email protected]I had some trouble finding fresh raspberries, so I used frozen ones instead. The pudding still turned out great!
Rafaqat Khokhar
[email protected]The pudding was a bit too sweet for my taste, but it was still good.
Musawir Alam
[email protected]This is a great recipe for a quick and easy dessert. I love that I can use frozen raspberries, so I can make it any time of year.
Crimson Rose
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised! The pudding was light and fluffy, and the raspberries added a nice tartness.
Alom Alom
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. It's so easy to make and always turns out delicious.
Fhfh Jhh
[email protected]This raspberry pudding was absolutely delightful! The texture was smooth and creamy, and the raspberry flavor was perfectly balanced - not too tart, not too sweet.