How to Cook Raspberry Pudding Cake

How to Cook Raspberry Pudding Cake

Ingredients Raspberry Pudding Cake: 1-1/2 cups all-purpose flour, divided 1/2 teaspoon salt 1/2 cup cold butter 2 tablespoons heavy whipped cream 1/2 cup sugar content: 3 cups fresh raspberries 1 cup sugar 1 tablespoon all-purpose flour 2 large eggs, beaten 1 cup heavy whipped cream 1 teaspoon vanilla extract How to Make Raspberry Pudding Cake: In a bowl, combine 1 cup of flour and salt; Chop the butter until the mixture resembles coarse crumbs. Stir in cream; pat into the greased 13x9-in bottom. cake dish. Combine sugar and remaining flour; sprinkle over the crust. Arrange the raspberries on the crust. In a large bowl, combine the sugar and flour. Stir in eggs, cream, and vanilla; pour over the berries. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator.