Raspberry Summer Pudding (English Style)

Total Time:

8 hrs 30 mins

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• 1 ½ cups white sugar

• 1 tablespoon water

• 3 cups fresh raspberries

• 6 slices white bread

• 1 cup whipped cream

1. 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.

2. 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.

3. The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

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Nutrition Facts (per serving)

632Calories7g Fat142g Carbs6g Protein

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Nutrition FactsServings Per Recipe3Calories632% Daily Value *Total Fat7g9%Saturated Fat3g16%Cholesterol15mg5%Sodium367mg16%Total Carbohydrate142g52%Dietary Fiber10g34%Total Sugars110gProtein6gVitamin C31mg154%Calcium124mg10%Iron3mg14%Potassium268mg6%

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