Raspberries are in-season here in central Pennsylvania from the middle of July through the first two weeks in August and I always look forward to harvesting raspberries from my 5 huge raspberry bushes. One of the recipes I enjoy making for my family from our freshly harvested raspberries is this old-fashioned raspberry pudding. I hope your family enjoys it too!
Homemade Raspberry Pudding Recipe
2 cups granulated sugar
2/3 cup shortening
2 large eggs
1 cup cold milk
3 cups sifted all-purpose flour
3 teaspoons baking powder
1 quart of fresh raspberries
In a large mixing bowl sift together the all-purpose flour and the baking powder, set aside. In another large mixing bowl cream together the shortening and the granulated sugar until creamy. Stir in the eggs and beat again. Add the flour mixture to the wet mixture, alternating with milk and stirring after each addition. Blend with an electic mixer for 1 minute or until all ingredients are well combined. Fold in the fresh raspberries with a rubber spatula.
Preheat oven to 350 degrees and bake the raspberry pudding in the oven for 45 minutes or until the center is done. Remove and let cool.
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Monday, May 28, 2012
Homemade Raspberry Pudding Recipe
