Red and Black Raspberry Pudding Cake

Directions

1. 1

   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

2. 2

   Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup

3. 3

   Pick over the fresh berries

4. 4

   In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice, and combine the mixture well

5. 5

   Add the thawed fruit and the fresh black raspberries, bring the liquid to a boil over moderate heat, stirring constantly, and simmer the mix

6. 6

   In a large bowl, cream the butter

7. 7

   Add the sugar, a little at a time, beating and beat the mixture until it is light and fluffy

8. 8

   Add the egg and vanilla, and beat the mixture until it is smooth