Raspberry Summer Pudding

Total Time:
6 hr 20 min
Prep:
5 min
Cook:
6 hr 15 min
Ingredients
  • 8 thin slices white bread
  • Butter, softened
  • 5 cups raspberries
  • 1/2 to 2/3 cups sugar
  • 1 tablespoon lemon juice
  • 1/3 cup water
Directions

Butter bread slices very lightly and line small baking dish with 4 slices. In a sauce pan combine raspberries, sugar lemon juice and water. Bring to a simmer and cook for about 10 minutes. Pour berry-mixture over bread. Layer remaining slices over berries. Place another dish on top and press down. Pour off excess liquid and reserve to serve with pudding or use for a sauce for ice cream. Cover with plastic wrap and weight down. Chill at least 6 hours before serving.


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