Custard and Pudding, Misc Desserts

Raspberry Summer Pudding (English Style)

  • 3 cups Raspberries, fresh
  • 1 1/2 cups Sugar
  • 1 tablespoons Water
  • 6 pints Bread
  • ~ Whipped topping

    • Place the berries, sugar, and water in a saucepan. Slowly cook, while stirring,for 3 to 5 minutes. Allow to cool slightly. Line a one-quart bowl with the bread (saving one piece for the top). Add the cooked berries to the bowl and top with the last bread slice. Loosely cover with plastic wrap. Place a weight (canned goods work well) on the pudding and refrigerate overnight. Serve chilled by inverting on a plate. Top with whipped cream. Serves 3

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

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