Raspberry Summer Pudding (English Style)

Raspberry Summer Pudding (English Style)

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"For best results, you will need to make this divine dessert the day before you plan to serve it."

Ingredients

8 h 30 m servings 632 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 632 kcal
  • 32%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 142g
  • 46%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
  2. Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
  3. The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.
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Reviews

14
  1. 18 Ratings

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I had this dessert recently in England and it was delicious so thanks Clinton for posting it. Because I'm on Weight Watchers, I changed the recipe by using 6 cups of mixed berries, and 1/2 cup ...

This is very odd looking when set and turned onto plate, yet sooooo wonderful, a real taste treat. I realized too late that the reason for a weight on top was to encourage the top slice of bread...

I did not actually make this, my friend did for me for my birthday, while she used mixed berries rather than just raspberries, I must say...it was divine!!!!! I loved it :) Great recipe :)