Raspberry Pudding - cooking recipe

Ingredients

1 (700 g) package frozen raspberries
1/2 cup granulated sugar
cake topping
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 pinch salt
1/2 cup milk

Preparation

Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
Cake Topping:
In large bowl, beat butter with sugar until light and fluffy.
Beat in eggs 1 at a time.
Beat in vanilla.
In separate bowl, whisk together flour, baking powder and salt.
Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
Scrape evenly over raspberries, smoothing top;Set aside.
In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
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.).