Red Raspberry Pudding

Directions

1. 1
   Place frozen red raspberries in sieve over bowl to completely defrost.
2. 2
   Cream 2 tablespoons margarine with the sugar.
3. 3
   Mix flour and baking powder.
4. 4
   Add it alternately with the milk to the creamed mixture.
5. 5
   Spoon batter into 7 or 8-inch baking pan.
6. 6
   Place drained whole red raspberries over the batter.
7. 7
   Measure liquid drained from berries and add enough water to make 1 cup.
8. 8
   Combine liquid, remaining margarine and lime juice and bring just to a boil.
9. 9
   Pour over raspberries and batter.
10. 10
    Bake at 350° for 40 minutes.