Raspberry Summer Pudding (English Style)12 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 8 hr 30 min
“For best results, you will need to make this devine dessert the day before you plan to serve it.” - by CRAZYCRASH
Original recipe yields 3 servings
- 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.
- 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.
- The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.
Amount Per Serving (3 total)
- 632 cal
- 6.8 g
- 142 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 Splend..." See morea in place of the sugar. It also took 7 slices of bread. I used a slotted spoon to remove the berries from the pot into the bowl and then saved the reserved juice to pour over top of the pudding before adding a tablespoon of fresh whipped cream."
"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 to so..." See moreak up juice, and my weight (a small plate) was not heavy enough. Oh well, juast a speed bump on the road to a heavenly dessert."
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