Recipe courtesy of Sara Moulton

Raspberry Summer Pudding

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  • Total: 6 hr 20 min
  • Prep: 5 min
  • Cook: 6 hr 15 min
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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


  1. 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.;