Raspberry Pudding

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This is similar to an upside cake. Not only does it look great but taste great. I am posting the recipe as it appeared in the style at home magazine, but 1 cup of raspberry juice was to much for my cake pan. i only used 2/3 cup. I also placed a sheet of foil under the cake pan to catch any raspberry juice that might spill over. i am glad i did. The recipe originated from a restaurant in quebec city. serve this with vanilla ice cream.

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Steps

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Drain raspberries , reserving the juice.

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Add enough water to juice to make 1 cup.

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Set aside.

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In greased 8 inch square metal cake pan , toss raspberries with 1 / 4 cup of the sugar.

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Set aside.

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Cake topping:.

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In large bowl , beat butter with sugar until light and fluffy.

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Beat in eggs 1 at a time.

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Beat in vanilla.

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In separate bowl , whisk together flour , baking powder and salt.

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Add to to butter mixture alternately with milk , making 3 additions of flour mixture and 2 of milk.

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Scrape evenly over raspberries , smoothing top.

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Set aside.

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In small saucepan , bring reserved raspberry juice and remaining sugar to boil.

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Pour over batter.

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Bake in center of 350f oven until edges are bubbly and cake is frim to touch about 50 minutes.

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Let cool slightly before serving.

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Ingredients

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frozen raspberries, granulated sugar, butter, eggs, vanilla, all-purpose flour, baking powder, salt, milk