Raspberry Pudding

Directions

1. 1
   Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
2. 2
   In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
3. 3
   Cake Topping:
4. 4
   In large bowl, beat butter with sugar until light and fluffy.
5. 5
   Beat in eggs 1 at a time.
6. 6
   Beat in vanilla.
7. 7
   In separate bowl, whisk together flour, baking powder and salt.
8. 8
   Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
9. 9
   Scrape evenly over raspberries, smoothing top;Set aside.
10. 10
    In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
11. 11
    Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).