red & black raspberry pudding cake

How To Make red & black raspberry pudding cake

• Step 1
  Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup; pick over the fresh berries.
• Step 2
  In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice and combine the mixture well.
• Step 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.
• Step 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.
• Step 5
  Add the egg and vanilla, and beat the mixture until it is smooth.
• Step 6
  Into a bowl, sift together the flour, baking powder and salt.
• Step 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.
• Step 8
  Spread the batter evenly in a lightly buttered 9-inch square baking pan; spoon the berry mixture over it.
• Step 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.
• Step 10
  Let it cool on a rack for 10 minutes - Serve with cream or whipped cream.
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