Our raspberries are finally ripe and we have been picking them all week long! I finally have enough to make one of our favorite homemade pudding recipes and tomorrow I will be busy baking away in my kitchen! Thank goodness for central air in the summertime so I can continue to bake delicious treats for my family.
This homemade raspberry pudding can be enjoyed warm or cold, the choice is yours! I hope you all enjoy making this recipe for your families 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.