Raspberry pudding

1 1/2 cups Cuisine Soleil All-Purpose Protein Flour

1 tbsp baking powder

1 pinch of salt

5 ml cornstarch

2 eggs

1 cup brown sugar + 1/3 cup

15 ml vanilla

1/2 cup margarine

1/2 cup milk

4 cups raspberries

1. Mix together the all-purpose protein flour, baking powder and salt.

2. In a separate bowl, mix together the eggs, vanilla, margarine, brown sugar cup and milk.

3. Add the liquid ingredient mixture to the dry ingredient mixture.

4. Blend until fluffy.

5. Place the raspberries evenly in a greased and floured 8X8 pan.

6. Scatter cornstarch and 1/3 cup brown sugar over raspberries.

7. Spread the cake mix over the fruit.

8. Bake for about 60-70 minutes at 350°F. (Confirm if the center is cooked through. If not, add 5-minute slices of cooking time.)