Raspberry Pudding


  • 1 egg
  • 2 TBSP butter or margarine
  • 2 cups white sugar
  • 1 cup milk
  • 2 cups flour
  • 2 tsp. baking powder
  • 2 cups fresh or frozen raspberries (thawed)--you can substitute any type of berries you choose
  • 1 cup hot water


In a mixer, beat egg, butter, 1 of the cups of sugar, baking powder, milk, and slowly add flour. Mix until smooth. Pour in 9 x 13 x 2 long cake pan (greased).

Put berries in another bowl and mix by hand, adding second cup of sugar. Pour berry mixture evenly over the top of the batter. Pour one cup of hot tap water over the whole top of the batter. Bake at 350 degrees for one hour.

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