Red & Black Raspberry Pudding Cake Recipe

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Red & Black Raspberry Pudding Cake

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pinch tips: How to Cream Butter & Sugar


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Ingredients

1/2 c
sugar
1 1/2 tsp
cornstarch
10 oz
red raspberries, frozen in syrup
2 Tbsp
black raspberries
1/2 c
butter, unsalted and softened
1/2 c
sugar
1 large
egg, slightly beaten
1 1/2 tsp
vanilla extract
1 c
flour
1 3/4 tsp
baking powder
1/4 tsp
salt
1/2 c
milk

Directions Step-By-Step

1
Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup; pick over the fresh berries.
2
In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice and combine the mixture well.
3
Add the thawed fruit and the fresh black raspberries, bring the liquid to a boil over moderate heat, stirring constantly, and simmer the mixture for 5 minutes.
4
In a large bowl, cream the butter; add the sugar, a little at a time, beating and beat the mixture until it is light and fluffy.
5
Add the egg and vanilla, and beat the mixture until it is smooth.
6
Into a bowl, sift together the flour, baking powder and salt.
7
Add flour mixture to the butter mixture in small batches, alternating with additions of milk; beat well after each addition and blend the batter until it is smooth.
8
Spread the batter evenly in a lightly buttered 9-inch square baking pan; spoon the berry mixture over it.
9
Bake in the middle of a preheated 350 oven for 20 minutes; reduce heat to 325 and bake for 20-25 minutes more or until tester comes out clean.
10
Let it cool on a rack for 10 minutes - Serve with cream or whipped cream.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy