Raspberry Summer Pudding

    (18)
    8 hours 30 min

    An old recipe but still worth the effort! It's so nice to make this in the summer with really ripe raspberries and it's a great way to use up slightly stale bread. Serve with whipped cream.


    20 people made this

    Ingredients
    Serves: 3 

    • 300g caster sugar
    • 1 tablespoon water
    • 375g fresh raspberries
    • 6 slices white bread
    • 60ml whipping cream

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:8hr chilling  ›  Ready in:8hr30min 

    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. Cut the crusts from the bread and cut the slices into strips. Fit the bread into a 1 litre (2 pint) pudding basin to line the bottom and sides, reserving enough bread to cover the top. Fill in any gaps with small bits of bread. Spoon in the cooled raspberry mixture, and cover with slices of bread.
    3. Once the top is covered with bread, cover the pudding bowl loosely with cling film. Place a weight on top of the bowl, such as a another bowl or plate, and put in the fridge overnight.
    4. When ready to serve, remove clingfilm and turn out onto a plate. Slice and serve with whipped cream on the side.
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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (14)

    by
    40

    I had this dessert recently in England and it was delicious so thanks Clinton for posting it. Because I'm on Weight Watchers, I changed the recipe by using 6 cups of mixed berries, and 1/2 cup Splenda in place of the sugar. It also took 7 slices of bread. I used a slotted spoon to remove the berries from the pot into the bowl and then saved the reserved juice to pour over top of the pudding before adding a tablespoon of fresh whipped cream.  -  24 Sep 2005  (Review from Allrecipes US | Canada)

    by
    20

    This is very odd looking when set and turned onto plate, yet sooooo wonderful, a real taste treat. I realized too late that the reason for a weight on top was to encourage the top slice of bread to soak up juice, and my weight (a small plate) was not heavy enough. Oh well, juast a speed bump on the road to a heavenly dessert.  -  09 Jul 2007  (Review from Allrecipes US | Canada)

    by
    18

    I did not actually make this, my friend did for me for my birthday, while she used mixed berries rather than just raspberries, I must say...it was divine!!!!! I loved it Great recipe  -  05 Jun 2003  (Review from Allrecipes US | Canada)

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