Raspberry Pudding Recipe

Name: Raspberry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (700 g) package frozen raspberries; 1/2 cup granulated sugar; cake topping; 1/2 cup butter, softened; 3/4 cup granulated sugar; 2 eggs; 1/2 teaspoon vanilla; 1 1/4 cups all-purpose flour; 1 1/4 teaspoons baking powder; 1 pinch salt; 1/2 cup milk

Servings: persons

1 (700 g) package frozen raspberries
1/2 cup granulated sugar
cake topping
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 pinch salt
1/2 cup milk

1
Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
2
In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
3
Cake Topping:
4
In large bowl, beat butter with sugar until light and fluffy.
5
Beat in eggs 1 at a time.
6
Beat in vanilla.
7
In separate bowl, whisk together flour, baking powder and salt.
8
Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
9
Scrape evenly over raspberries, smoothing top;Set aside.
10
In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
11
Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (700 g) package frozen raspberries, 1/2 cup granulated sugar, cake topping, 1/2 cup butter, softened, and more.

Yes, Raspberry Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Pudding

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