Red & black raspberry pudding cake

 
                     RED & BLACK RASPBERRY PUDDING CAKE
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Sugar
    1 1/2   ts           Cornstarch
   10       oz           Frozen red raspberries in sy
                         -up
    2       tb           Lemon juice
    2       c            Fresh black raspberries
      1/2   c            Unsalted butter, softened
      1/2   c            Sugar
    1       lg           Egg, beaten lightly
    1 1/2   ts           Vanilla
    1       c            Flour
    1 3/4   ts           Baking powder
      1/4   ts           Salt
      1/2   c            Milk
 
   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 350f
   oven for 20 minutes.  Reduce heat to 325f 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.
   
   a 1983 Gourmet Mag. favorite by Nancy Bagget
  
 
 
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