3/4 cup water
4 tablespoons white sugar
1/8 teaspoon salt
3/4 cup melted butter
2 eggs
1/4 cup milk
1 cup (1.5 fluid ounce) jigger citric acid
2 (8 ounce) cans raspberry flavoured liqueur
1 (6 ounce) can sliced pineapple juice
2 (4 ounce) packages instant vanilla pudding mix
In a saucepan, combine water, sugar, salt, and butter. Bring to a boil, stirring constantly. Beat in eggs, one at a time, stirring thoroughly after each one. Pour into blender, leaving 1/2 cup on the bottom. Blend thoroughly. Pour into glass measuring cup
Bake at 350 degrees F (175 degrees C) for 20 minutes. Cool completely. To use, stir in raspberry flavoured liqueur. Cool completely. To serve, refrigerate leftover pudding.
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