Red & Black Raspberry Pudding Cake

Thaw and drain the frozen red raspberries well, reserving 1/3 cup of
syrup. Pick over the fresh berries.

In a heavy saucepan, combine the sugar and cornstarch, add the
reserved syrup and lemon juice, and combine the mixture well. Add the
thawed fruit and the fresh black raspberries, bring the liquid to a
boil over moderate heat, stirring constantly, and simmer the mixture
for 5 minutes.

In a large bowl, cream the butter. Add the sugar, a little at a time,
beating and beat the mixture until it is light and fluffy. Add the
egg and vanilla, and beat the mixture until it is smooth.

Into a bowl, sift together the flour, baking powder, and salt. Add
flour mixture to the butter mixture in small batches, alternating
with additions of milk. Beat well after each addition and blend the
batter until it is smooth.

Spread the batter evenly in a lightly buttered 9-inch square baking
pan. Spoon the berry mixture over it. Bake in the middle of a
preheated 350f oven for 20 minutes. Reduce heat to 325f and bake for
20-25 minutes more or until tester comes out clean. Let it cool on a
rack for 10 minutes. Serve with cream or whipped cream.