Red Raspberry Pudding

• 1 (10 oz.) pkg. frozen red raspberries
• 3 Tbsp. margarine, divided
• 1/2 c. brown sugar
• 1 c. flour
• 2 tsp. baking powder
• 1/2 c. milk
• 1 c. liquid (drained raspberry liquid plus water)
• juice of 1 lime (3 scant Tbsp.)

1. Place frozen red raspberries in sieve over bowl to completely defrost.
2. Cream 2 tablespoons margarine with the sugar.
3. Mix flour and baking powder.
4. Add it alternately with the milk to the creamed mixture.
5. Spoon batter into 7 or 8-inch baking pan.
6. Place drained whole red raspberries over the batter.
7. Measure liquid drained from berries and add enough water to make 1 cup.
8. Combine liquid, remaining margarine and lime juice and bring just to a boil.
9. Pour over raspberries and batter.
10. Bake at 350u0b0 for 40 minutes.

frozen red raspberries, margarine, brown sugar, flour, baking powder, milk, liquid, lime

Taken from www.cookbooks.com/Recipe-Details.aspx?id=712228 (may not work)