Baked Raspberry Vanilla Pudding

1. 1

   Preheat oven to 375u00b0.

2. 2

   Lightly butter a 9-inch pie plate or a 1-quart shallow baking dish.

3. 3

   Spread the raspberries and their juice evenly on bottom of pie plate.

4. 4

   Make the batter.

5. 5

   In blender, mix eggs, milk, cream, flour, 1/4 cup of sugar and vanilla; blend well.

6. 6

   Pour batter over fruit.

7. 7

   Sprinkle with extra tablespoon of sugar.

8. 8

   Bake for 20 to 25 minutes or until pudding is set and golden around edges.

No additional tips available.