Red And Black Raspberry Pudding Cake

INGREDIENTS

INSTRUCTIONS

Red Raspberries should be in syrup.  ~-- 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 350øF oven for 20 minutes. Reduce
heat to 325øF 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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Nutrition (calculated from recipe ingredients)
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Calories: 279
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 48.9mg
Sodium: 176mg
Potassium: 85.6mg
Carbohydrates: 42.7g
Fiber: 1.8g
Sugar: 30g
Protein: 2.9g