red & black raspberry pudding cake

How To Make red & black raspberry pudding cake

• 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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card