Raspberry Summer Pudding Recipe - Cooking Index
Raspberry Summer Pudding Recipe - Cooking Index
| 12 | White bread | |
| 6 | Raspberries | |
| 1/3 cup | 65g / 2.3oz | Sugar - more if needed |
Cut crusts off bread and discard. Place 1 slice in bottom of 2 1/2-quart bowl. Place more slices around sides of bowl, keeping slices touching each other and touching slice on bottom. Cover sides of bowl completely. Don't squeeze or force the slices to fit perfectly. If you have lots of crevices, cut some slices to fill in cracks and open spots. When finished, bowl should be neatly covered with bread.
Combine berries and sugar in another bowl. Mash berries some so they release juice. Lightly stir to distribute sugar. Taste for sweetness; add more sugar if needed. Let stand 45 minutes.
Place berries in bowl on top of bread and cover with more bread slices. Cover with plastic wrap and refrigerate overnight.
To serve, place serving platter upside down on top of bowl. Holding platter in place, flip platter right-side up and unmold. (Can be refrigerated 1 week.) This is delicious served with softly whipped cream.
This recipe yields 8 servings.
Each serving: 221 calories; 201 mg sodium; 0 cholesterol; 2 grams fat; 48 grams carbohydrates; 5 grams protein; 13 grams fiber.
Source:
The Los Angeles Times, 08-16-2000
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