Red Raspberry Pudding

1. 1

   Place frozen red raspberries in sieve over bowl to completely defrost.

2. 2

   Cream 2 tablespoons margarine with the sugar.

3. 3

   Mix flour and baking powder.

4. 4

   Add it alternately with the milk to the creamed mixture.

5. 5

   Spoon batter into 7 or 8-inch baking pan.

6. 6

   Place drained whole red raspberries over the batter.

7. 7

   Measure liquid drained from berries and add enough water to make 1 cup.

8. 8

   Combine liquid, remaining margarine and lime juice and bring just to a boil.

9. 9

   Pour over raspberries and batter.

10. 10

    Bake at 350u00b0 for 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.