Red& Black Raspberry Pudding Cake

Directions

1. 1

   1/2 c Sugar 1 1/2 ts Cornstarch 10 oz Frozen red raspberries in sy -up 2 tb Lemon juice 2 c Fresh black raspberries 1/2 c Unsalted butter, s

2. 2

   Pick over the fresh berries

3. 3

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

4. 4

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

5. 5

   In a large bowl, cream the butter

6. 6

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

7. 7

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

8. 8

   Into a bowl, sift together the flour, baking powder, and salt