Name: Red and Black Raspberry Pudding Cake
Ingredients: 1/2 c Sugar; 1 1/2 ts Cornstarch; 10 oz Frozen Red Raspberries *; 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

Godly sorrow and worldly sorrow. The first one leads to life, but the latter shoves us into a spiritual grave. Worldly sorrow only bemoans getting caught or weeps for what was lost. It never grieves for the wrong committed. Godly sorrow produces different results. When we experience godly sorrow, we are deeply grieved for the wrong we committed. We desire to ask forgiveness, to repair the damage, to make reparation for the harm done; not merely to protect ourselves from pain or regain what we didn’t want to give up. In a word, we repent.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	9	Servings

INGREDIENTS

1/2	c	Sugar
1 1/2	ts	Cornstarch
10	oz	Frozen Red Raspberries *
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

INSTRUCTIONS

* Red Raspberries should be in syrup.
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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
350&deg;F oven for 20 minutes. Reduce heat to 325&deg;F 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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