Red & Black Raspberry Pudding Cake
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Ingredients
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1/2 csugar
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1 1/2 tspcornstarch
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10 ozred raspberries, frozen in syrup
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2 Tbspblack raspberries
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1/2 cbutter, unsalted and softened
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1/2 csugar
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1 largeegg, slightly beaten
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1 1/2 tspvanilla extract
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1 cflour
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1 3/4 tspbaking powder
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1/4 tspsalt
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1/2 cmilk
How to Make Red & Black Raspberry Pudding Cake
- Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup; pick over the fresh berries.
- In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice and combine the mixture well.
- 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.
- 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.
- Add the egg and vanilla, and beat the mixture until it is smooth.
- Into a bowl, sift together the flour, baking powder and salt.
- 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.
- Spread the batter evenly in a lightly buttered 9-inch square baking pan; spoon the berry mixture over it.
- 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.
- Let it cool on a rack for 10 minutes - Serve with cream or whipped cream.
About Red & Black Raspberry Pudding Cake
Course/Dish: Cakes Fruit Desserts
Other Tag: Quick & Easy
