Red Raspberry Pudding
A vibrant red raspberry pudding featuring fresh raspberries and lime, with a tender batter, perfect for dessert gatherings or a fruity indulgence for berry lovers.
Ingredients
Instructions
- Place frozen red raspberries in a sieve over a bowl to completely defrost.
- Cream 2 tablespoons of margarine with the brown sugar.
- Mix flour and baking powder together.
- Add the flour mixture alternately with the milk to the creamed margarine and sugar.
- Spoon the batter into a 7 or 8-inch baking pan.
- Place drained whole red raspberries over the batter.
- Measure the liquid drained from the berries and add water to make 1 cup.
- Combine the liquid, remaining margarine, and lime juice and bring just to a boil.
- Pour the raspberry liquid mixture over the raspberries and batter.
- Bake at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a richer flavor, try using unsalted butter instead of margarine. If you don't have brown sugar, you can substitute it with an equal amount of white sugar mixed with a tablespoon of molasses. Ensure the raspberries are well-drained to prevent excess moisture in the pudding. Fresh raspberries can also be used if available, giving a fresher taste. Adjust the lime juice according to your preference for acidity.
Serving Suggestions
Serve warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. This pudding pairs beautifully with a light fruit salad or a refreshing mint tea. For a delightful twist, consider serving it alongside slices of the Spiced Apple And Walnut Cake, which complements the raspberry flavor nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-45 seconds or until warmed through. If reheating the entire dish, cover it with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Red Raspberry Pudding contains roughly 356 calories, with 3g protein, 47g carbohydrates, and 18g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used in this recipe. Just be sure to wash and drain them thoroughly. The baking time may remain the same, but keep an eye on the pudding as fresh berries might release less liquid.
How can I make this recipe gluten-free?
To make this pudding gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, including baking powder, are also gluten-free. This will allow you to enjoy a delicious dessert without gluten.
Can I make this pudding ahead of time?
Yes, you can prepare the batter and layer it with the raspberries in advance, then cover and refrigerate it for up to 24 hours. When ready to bake, allow it to come to room temperature before pouring the hot raspberry liquid on top and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).