Raspberry Roll Pudding
This recipe is from my great grandmother's cookbook (handed down to her granddaughter, Phyllis Dorothy Wilson Purdy, who has handed it to me. My great grandmother is Jennie Mae Halstead Colby.
Make dough as for Raisin Roll Pudding and roll out.
Cover with a layer of canned raspberries without the juice, sprinkle with sugar and roll up like a jelly roll.
Place in a greased tin, add a little water and bake about 3/4 hr.
Serve with pudding sauce, rising a heaping tablespoon of flour and enough hot water to make of the right consistency. Cook untilthick then add 1/2 teaspoon vanilla and some of the cooked berries and juice.
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